We love popcorn around here, but it’s got to be homemade. My Dad made it when we were kids and I’ve loved it ever since. I taught Nick his recipe and now he makes it. Yum
avocado oil (or peanut)
butter (or Vegan substitute)
Just take a large soup pan and turn it on medium heat. Add a high heat oil like peanut or avocado oil to the bottom of the pan, just enough to cover the bottom. Place one popcorn kernel into the middle of the pan and cover. When the kernel pops, you know the oil is ready.
Remove the popped kernel and pour in popcorn kernels to cover the bottom, just like the oil, and cover the pan. Once it starts popping, wait about 30 seconds but then shake it around with the cover on, so that all the kernels have a chance to pop and nothing burns.
As good as popcorn is, there is nothing worse than burnt popcorn.
Pour the popcorn into a bowl and finish it off with melted butter and salt for the perfect homemade popcorn.
parmesan cheese and black pepper
parmesan cheese and garlic
peanut butter and caramel
caramel and chocolate
chocolate and peanut butter
salt and pepper
Everyone loves popcorn so make some tonight and maybe even try a new flavor!
It was at a wine tasting when Nick and I started talking about my pear cake. It’s an almond flour-based cake full of fresh, ripe pears, and it’s one of our favorites. The thing is, I don’t have an oven right now.
So I decided to make these pear (pan)cakes and they were a delicious substitute. The fresh pear shined through the dish and it was warm and cake-like.
2 pears, cored and smashed
1 teaspoon cinnamon
pinch of salt
1 cup almond meal/flour
1 pear for topping
Mix the two pears with the eggs, cinnamon, salt, and almond flour. Add the oil to a skillet pan on medium heat and cook your pancakes. (I like them extra crispy on the edges.
Top with sliced pears, a drizzle of honey, and a sprinkle of cinnamon.
I can’t cook for just two people, like I literally CAN’T. I love to cook. I like to cook huge meals with lots of leftovers. And when I try to cook for just two, I always have enough for at least four.
But since going on the road, I needed to figure it out. And in a short amount of time, I’ve really gotten better! I’m buying less but prepping more and thinking about ingredient specific meals before even going to the store. #learning
My Gluten-Free Cinnamon French Toast was a great recipe to do for just two people and not make extras. (But truth be told, if we were going to be in this AirBnb longer than 2 more days, I would have batch cooked these, too, and had several breakfasts for the week.)
Gluten-Free Cinnamon French Toast
2 eggs, scrambled
3-4 shakes cinnamon
2 tablespoons vanilla almond milk
butter and maple syrup
Scramble the eggs in a shallow dish. Add the cinnamon and Almond milk and stir until incorporated. Heat a skillet to low-medium heat and add 2 tablespoons butter. When the butter is melted, submerge the bread into the egg mixture and add the bread slices to the pan. Cook on each side until they begin to brown or to preference.
Top with butter and maple syrup and enjoy. Mmm.
I’m typically not a fan of sweet breakfast but when I do have sweeter things in the AM, they are always simple and delicious like this. I hope you love these as much as me!
Tip: If you like crispier french toast, quickly dip the bread into the egg mixture. For a “wetter” and less crunchy piece, submerge and let sit in the egg mixture for 15 seconds.
Officially, it’ll be released on September 17th. But you could win a free copy of it as early as Friday, September 7th. That’s this Friday!
This book has new favorites like Sweet Potato and Chorizo Soup and Bacon Cheeseburger Salad. Or how about Meat Eater Salad and Bacon Cheddar Potato Soup? These recipes are amazing and will wow everyone!
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If you read my Fall posts last year, you know I am not a pumpkin fan. I don’t want Pumpkin Spice Lattes, I don’t want pumpkin seeds, and I don’t want pumpkin cake. What do I want?
Apples, I want all the apples. Apple cider, dehydrated apples, raw and fresh apples, apple everything! And these stewed apples take next to no time at all, smell up your whole house with real apple flavor, and taste super indulgent all while being super healthy. Here’s the recipe:
Crock Pot Stewed Apples
6 medium apples, cored and cut into thick slices (I got about 6 pieces per apple)
1 tablespoon lemon juice
1/2 cup raisins
1 tablespoon honey
1 teaspoon cinnamon
In a crock pot, add the apples and lemon juice and combine. Then on top of that add the raisins. Sprinkle the cinnamon over the top and drizzle with honey. That’s it! Turn the crock pot on high and cook for about 1 1/2 hours. It’s done when you can poke a fork through them, but before they are mushy.
Seriously, this recipe couldn’t be easier or quicker, and the taste will fool anyone into thinking you put serious time and effort into this dish. Enjoy the apples of the season and Happy (almost) Fall!
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This recipe is a version of my Gluten-Free Sausage Egg Souffle but with ham and two different kinds of cheeses instead. I love how easy this dish is to put together and how homemade and wholesome it tastes.
And using cubed ham cuts your cook time down on this recipe, because it’s ready to add to the dish, you don’t have to cook it at all! So just combine everything, throw it in the oven, and in about an hour, you will have a delicious piece of breakfast to enjoy.
Gluten-Free Ham, Egg, and Cheese Souffle
1 pound cubed ham
6 pieces of Gluten-Free bread, cubed
1 cup sharp cheddar cheese, shredded
1 cup medium cheddar cheese, shredded
8 eggs, whisked
1/4 cup almond milk
1 teaspoon yellow mustard
1 teaspoon salt
1 teaspoon pepper
butter to grease the pan
Cube the bread into dice-sized pieces and shred the cheddar cheese. Whisk the eggs, milk, mustard, salt, and pepper together.
Heat the oven to 350 degrees. Grease a 9×9 pan with butter and put 1/3 of the ham into the bottom of the pan. Continue layering with 1/3 of the bread and 1/3 cheese. Layer until finished and pour the egg mixture evenly over the top. Cover with foil and put into the oven.
Which version do you like better? I really enjoyed this ham and two cheese souffle. Let me know what you think!