Heather says: Eating locally and seasonally is a popular trend, with good reason. Choosing foods grown locally and in season reduces the energy needed to bring the food from the farm to your table. It isn’t always convenient or practical in colder climates, as late winter can mean nothing is actually “in season.” In that …
Dressing is and always has been my favorite part of Thanksgiving Dinner. I love it the day of and straight out of the fridge over the next few days. It turns out Ray has missed dressing for the last few years. I always make a cornbread dressing that is gluten-free without modification, but we both …
Heather says: Whenever birthday season rolls around, we like to give the birthday child a few treats of their own choosing, within reason. I do believe my middle child is a budding foodie. In the days leading up to his birthday, he talked about how he wanted to have apple pancakes for breakfast, something we …
Heather says We’ve been working hard to reduce our meals out. We’ve come a long way since we first started dating and I’m thrilled about that. However, we both sometimes miss items found at certain *cough* Chipotle *cough* restaurants. We’ve agreed to work on finding meals or recipes that satisfy those urges without breaking our …
Heather says I honestly don’t know why this recipe is called “sticky chicken”, I have the feeling it is a recipe that has evolved over the years and doesn’t exactly resemble its origins or maybe it was a family nickname. This recipe for chicken in the crockpot was a favorite on a message board I frequented …
Heather says: Buffalo chicken dip is a favorite around here. It’s also ridiculously simple and worth knowing how to make in case you’re ever invited to a sportsball potluck type event. Go team go. I’ve had buffalo chicken on the brain recently and I was poking around Plain Chicken -a client from my day job …
Heather says I admit it, I fell off the menu planning wagon last week. The produce piled up, and around time to make dinner, I stared into the depths of the refrigerator, trying to pair flavors. Finally, I turned to Google and found an Emeril Lagasse recipe that looked like a good starting place. The …
Heather says: It may be zucchini season where you live -assuming you’re in North America– if not, it soon will be. While we love zucchini in lots of ways, the CSA is outpacing our ability to eat this awesome vegetable. Ray, who is unfortunately allergic to wheat, mentioned how his grandmother used to make zucchini …
Heather says This ridiculously easy recipe is what I refer to as a ratio recipe. You can scale it up or down depending on how many or few you are serving. : Lime and Cilantro Cabbage Slaw : Great topping for tacos 1/2 head of green cabbage, sliced thinly or shredded 2 TBSP lime …
Enjoy this sweet crunchy addition to your favorite spicy Tex-Mex Treat.