Make this super-simple chicken teriyaki bowl recipe! It’s so quick, and doesn’t have a million ingredients. Perfect for those nights when you need something delicious, like 10 minutes ago.
My husband pulled me aside after dinner & said “THANK YOU for remembering this bacon-wrapped jalapeÃ±o popper chicken recipe. I’d forgotten & it is SO GOOD.”
Chicken pot pie is one of those foods I’ve always loved. It’s warm and creamy, there’s just the right amount of chicken, lots of vegetables, and a perfect crust to include a bit of in every bite, like a biscuity condiment. But I haven’t made it in ages, because my “go-to” recipe involved canned “Cream
Cooking for myself and a toddler (while my husband is deployed) is SO different than cooking for all 3 of us. Especially since my husband takes leftovers to work for lunch. So I’ve been focusing on trying to make 3 categories of dinners for Anneliese and myself, to avoid eating the same leftovers for a
Fettuccine schmettuccine. Who needs pasta? Not me! Even before I “found Primal” over 3 years ago, when I was a HARDCORE PASTA LOVER, something funny happened. I’d make a “pasta thing” which would have noodles of some sort, sauce, veggies, and sometimes a meat. Then I’d try to get more of the “good stuff” (i.e.,
You know those bacon-wrapped jalapeno poppers that are filled with cream cheese? I could eat about 100 of them at a time. I LOVE them. But I rarely make them because carefully scooping all of the seeds out of the jalapenos is a bit time consuming, and I’m always afraid I’ll get pepper juice in
I was so excited to try this recipe from Real Simple. I’m a sucker for lemony things, skin-on chicken, and any excuse to eat roasted garlic. The first time was a bust though. I’ve cooked lemon slices like this before (the original recipe has you put them in the bottom of the baking dish), and
I came across this recipe on pinterest, which is adapted from this recipe at The Kitchn. It’s for southern-style chicken and dumplings. You know, the kind you get at Cracker Barrel. Like Emily’s husband (hey, that’s my name!), that’s what I ordered at Cracker Barrel EVERY SINGLE TIME we would go. Because it’s amazing and
This is something I made while I was pregnant to freeze for post-partum. I’m so glad I did! I made one big batch, and put some of it in a casserole dish to eat that night, and froze the rest in those little foil bread tins… a couple sized for enough for me and my
Yesterday I hit 20 weeks in this pregnancy. A lot of people will say, “Wow, 20 weeks! You’re halfway through! But that’s only part true… while a pregnancy may last 40 weeks on average, for some reason (as I mentioned before) it’s measured from the first day of the last menstrual period, so for the
I have to preface this with a note: I have made this THREE TIMES already since its discovery. That is how good it is. I made it 3 times before I could post the recipe. The first time (its discovery) was when I came home from Massachusetts and the husband had dutifully worked his way
Here’s a chicken rub that will make any piece of bland blah meat into the star of your dinner (well, unless you pair it with asparagus with caramelized balsamic onions, but we’ll get to that another day). Every bite will be deliciously tasty, with a little kick. This makes enough rub for 4 chicken breasts.