Thursday, November 24, 2016

Being Thankful~Happy Thanksgiving

May God bless each one of you today as you spend time with family and friends.  May we take time to reflect on all His goodness, grace and mercy.  And remember to be thankful not just on Thanksgiving Day, but each day we are blessed to wake up and enjoy everything He has given to and provided for us.

Happy Thanksgiving!  I am thankful for each and every one of you.

Wednesday, November 16, 2016

Paleo Mexican Casserole~It's What's for Dinner

Does anyone else feel like this month is just flying by?  Hard to believe that a week from tomorrow we will all be sitting around the table eating Turkey!

I thought I would share this yummy recipe in case you will have a house full of company, either for Thanksgiving, for a holiday brunch, or on Christmas morning.  It is perfect for all three, and could not be easier.

Paleo Mexican Casserole


1 lb Chorizo
1 Red Bell Pepper, diced
12 Eggs
1 tsp Salt
1/2 tsp Pepper
4-5 Green Onions/Scallions, sliced thinly (about 3/4 cup)
Cilantro to garnish


1. Preheat oven to 375 degrees.
2. Brown chorizo and drain.
3. Grease casserole dish (9x13) with fat of choice. We used avocado oil.  Be generous or the eggs will stick to the bottom.
4. Layer chorizo in bottom of casserole dish.
5. Dice red bell pepper and thinly slice green onions.
6. Crack eggs into a large bowl and whisk well.
7. Add bell pepper and green onions to eggs and stir to combine.
8. Pour egg mixture over chorizo.
9. Bake for 45-50 minutes until top is nicely browned.
10. Garnish with cilantro.

You may want to serve your favorite salsa along side, or you can add a dash of Tabasco if you like a little heat.

You can make this ahead, store in the frig, and reheat when ready to serve.

Original recipe can be found here.

Monday, November 14, 2016

Quick and Easy Chinese Hot and Sour Soup~It's What's for Dinner

Hello everyone!  I do realize my posts have been a bit spread out in recent months, but with good reason.  We have been enjoying time with family, mostly our oldest daughter and her competition cheerleading squad.

We could not be more proud of her and the girls.  This was their first year together as a team.  Not only did they take first place at their 3rd competition, they went on to place first at Regions and qualified for State. They finished 15th in the State at their level!  Pretty impressive, especially given all the naysayers, girls who quit (they started with 25 and ended with 18), injuries, routine changes, early morning practices (6:45 am) and the like.

We got to spend Homecoming weekend at the University of TN a couple weekends ago, where we got to spend time with our youngest and tour her department.  It was fun to meet the professors she talks so much about (not gonna say any more than that...we do want her to graduate after all).  Really, they are all truly wonderful.  It's hard to believe she will graduate in May with her Masters in Speech Pathology.  Didn't we just drop her off at Baylor?!!

Another reason for the silence is we are gearing up for the holidays a bit early.  Hubby and I have to make a trip to winterize my MIL's home in Michigan in early December, and the following week we will move baby girl home!  We are excited that she gets to do her externships here in Atlanta.  Busy times!!

I posted a pic of this super easy and yummy soup on IG, and many asked for the recipe.  Here ya go!

Quick and Easy Chinese Hot and Sour Soup

4 C chicken broth or chicken stock or vegetable broth (we used chicken broth)
4 oz shiitake mushrooms, thinly sliced (we omitted, hubby detests them and I can have due to dietary restrictions)
1 (8 oz) can bamboo shoots, drained and thinly sliced (I purchased them already sliced)
8 oz firm tofu, drained and sliced in 1/4 inch strips
2 cloves garlic, grated (I used minced we had on hand)
2 tsp ginger, grated
1 TBS balsamic vinegar
3 TBS rice vinegar or red wine vinegar (we used rice vinegar)
1 TBS chili sauce, such as sambal oelek or sriracha (we used sriracha)
3 TBS soy sauce or tamari for gluten-free (we used liquid aminos due to soy restrictions)
2 tsp brown sugar
2 TBS corn starch mixed into 2 TBS cold water
2 eggs, lightly beaten
2 tsp toasted sesame seed oil (we omitted due to dietary restrictions)
1 tsp white pepper (or black pepper) (we used white due to dietary restrictions)
4 green onions, sliced

1. Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
2. Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
3. Slowly pour in the eggs in a thin stream while stirring the soup.
4. Mix in the sesame oil, white  pepper and green onions, remove from heat and enjoy!

Original recipe can be found here.

I love sharing recipes with my readers.  I want them to know that dietary restrictions doesn't equate to bland boring meals.  You just need to get creative sometimes.

Thursday, November 3, 2016

Slow Cooker Honey Garlic Chicken and Veggies~

Today I am sharing another great recipe for the fall and winter months.  This time of year I pull out our crockpot a couple times a week.  I love being able to dump everything in, set the timer and walk away.  Then coming home to a house that smells wonderful and a meal ready to put on the table.

Slow Cooker Honey Garlic Chicken and Veggies


8 bone-in, skin-on chicken thighs (you could use breasts if you prefer-cooking times might vary)
16 ounces baby red potatoes, halved (we omitted as we are having potatoes with another dish this week)
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves

For the Sauce:

1/2 C reduced sodium soy sauce (we use liquid aminos as I am trying to eliminate soy-it's a hard one)
1/2 C honey
1/4 C ketchup
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper (we use white since I cannot eat black)


1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6 qt. slow cooker.  Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour (I didn't until the last as I was not home).  Add green beans during the last 30 minutes of cooking time.

3. Optional:  Preheat oven to broil.  Place chicken thighs  onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.  (we didn't as I generally peel the skin off before eating, it is still full of flavor and less fat)

4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Original recipe can be found here.

Wednesday, November 2, 2016

What's for Dinner Wednesday~Roasted Butternut Squash and Bacon Soup

I don't know about you, but for me fall just seems to call for soup.  Now if our crazy 80 degree weather would cooperate, it would seem a bit more like fall.  It is November after all.

Those of you who follow me on IG caught a glimpse of this yummy goodness, and many requested the recipe.  So, here ya go!

Roasted Butternut Squash and Bacon Soup


1 butternut squash (about 3 lbs), peeled, seeded and cut into 1-inch chunks (we purchased already cut up-time saver, and if you've ever cut on up before you know they are worse than a watermelon!)

1 onion, diced

1 red bell pepper, chopped

4 slices of bacon, diced

2 TBS olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste (we always use sea salt and white pepper as I cannot eat black pepper)

For the Soup:

4 slices bacon, diced

1/2 tsp dried thyme

2 1/2 C chicken stock, or more, to taste

1/4 C crumbled goat cheese

2 TBS chopped chives


1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray (we used parchment paper-easier cleanup).

2. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet.  Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.

4. Heat a large skillet over medium high heat.  Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

5. Heat a large stockpot or Dutch oven over medium heat.  Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.

6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes.  If the soup is too thick, add more chicken stock as needed until desired consistency is reached.

7.  Serve immediately, garnished with bacon, goat cheese and chives, if desired.

Original recipe can be found here.