I have a hard time cooking in the Summer. It’s too daggum hot. And listen. I know that Tennessee is land-locked so fresh fish is basically impossible. And I know that ceviche should be made with fresh, raw fish that is “cooked” by a good acid. I know these things. And I know that makes this dish not *actually* ceviche. But it’s easy and it’s … Continue reading 10-Minute Ceviche
This Cowboy Caviar is not for the faint of heart. If you love a little heat, make it exactly as it’s written. This makes the perfect side dish for your backyard get-together, and it’s got a decent protein content (thank you black beans and chick-peas!). The jalapenos and tangy italian give it a healthy kick that’ll clear out those sinuses. But proceed at your own … Continue reading Killer Cowboy Caviar
Why is this recipe called the CYOA Chicken Tenders? Because what you use is totally up to your preferences. I give you the rubric, and you make your very own chicken tenders your way. Following keto, whole30, paleo, or avoiding gluten? In the mood for HOT chicken? Awesome! Just adjust your ingredients. Here is the basic structure of CYOA Chicken Tenders: My rubric calls for … Continue reading Choose-Your-Own-Adventure Chicken Tenders
This stuff is goooooooood. Before I get into the actual recipe, I do have to preface it by saying that I used leftover Honey Garlic Pork Skillet from the cookbook “Cook Once, Eat All Week” as a starter. It’s a big reason today’s meal was so easy! When I made the skillet originally (see below), I did so with half basmati rice and half cauliflower … Continue reading Low-Carb, High-Protein Pork Fried Rice
