Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
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Loaded Baked Potato & Chicken Casserole Result 12/18/15
(actually I used the one on Pinterest [feel free to click on Pinterest to follow the link] because I forgot I had it here) was a Major Pinterest WIN!!!!! This was freaking great and I can not wait for leftovers for dinner tonight!
I actually followed directions this time, didn't deviate from the recipe, not even once. I will put this into my recipe rotation.
Ok, now let me show you what I did:
I cooked the bacon.
I diced and rinsed the potatoes.
The recipe required very few ingredients: Olive Oil, salt, pepper, paprika, garlic powder (I used garlic pepper salt and california blend garlic pepper seasoning), hot sauce, cheddar cheese, bacon and green onions.
made the marinade.
mixed the potatoes in the marinade.
the potatoes go in the oven for 45 stirring every 15 mins.
the chicken is marinated in the remaining marinade until the potatoes are done.
I shredded the Cabot (LF) cheese by hand.
the potatoes are done!
I was nervous about this part, you put the raw marinated chicken on top of the done potatoes turn the temp down to 400* and bake for another 15 mins. I put it in for 20mins.
Also, put the cheese, bacon, and green onions on top of the raw chicken. (I had my reservations...)
It's FINALLY done!
I was amazed at how well this turned out, I do recommend this recipe! I will be making this again!
Ok, so before we did the casserole we did this: (We put the tree and are DONE decorating!)
The Lil Chef was coloring her Christmas picture to go one the wall with the others.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…