This Sheet Pan Dinner is the perfect way to use those seasonal veggies and herbs. It's an easy recipe to throw together and it has the perfect flavors to make you feel warm and cozy on cold winter nights.
5 cups chicken bone broth
1 cup coconut cream (optional.. sub more bone broth)
2 tbsp coconut oil
10-12 oz chicken, cooked and shredded
2 medium golden beets, peeled and chopped
4 carrots, peeled and chopped into half moons
2 cups cauliflower, chopped
1 medium onion, diced
3 celery stalks, chopped
1.5 cups kale, de-stemmed and roughly chopped
2-3 tsp ground turmeric
1 tsp ground ginger
1/2 tsp black pepper
Sea salt to taste
1/4 cup fresh parsley (plus extra for garnish)
Using a large pot, melt 2 tbsp of coconut oil on on medium heat
Add the onion and saute for 4-5 minutes or until translucent
Add in the carrots, celery, cauliflower, and beets and saute for 4-5 minutes or until lightly softened
Pour in the broth and coconut cream and stir until creamy
Season with turmeric, ginger, salt and pepper and stir until the soup is a rich golden color
Add the chicken and parsley and stir
Simmer on medium heat for 20-25 minutes or until vegetables are softened to liking
Stir in the kale and simmer for another 5 minutes
Remove from the heat and allow to slightly cool before serving
Serve topped with parsley
One of my mom’s signature dishes that was passed down through our family is homemade chicken noodles. She would fix a five gallon kettle of them for Thanksgiving! However, sometimes when it was just a few people over for dinner, she would fix a crock pot version using Reames brand frozen noodles. This was faster than going to the trouble of making noodles from scratch. In honor of mom, here’s the recipe. -John Morgan
- 1/2 c. melted butter, plus more for brushing pan
- 1/2 c. cocoa powder, plus more for dusting pan
- 1 1/4 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. kosher salt
- 1 c. sugar
- 1 egg plus 1 egg yolk
- 1 tsp. vanilla extract
- 2 c. grated zucchini (from 1 large or 2-3 small)
- 2/3 c. chocolate chips
- Flaky sea salt, for garnish
- Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
- In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
- In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
- Transfer batter to prepared dish and bake 50 minutes.
- Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.
15 years ago if you wanted a great hot dog in the Bend Area, you would stop at the end of the Pomeroy-Mason Bridge. At the foot of the bridge, on the Pomeroy side, there was a small drive-in restaurant. Many of us remember and miss Adolph's Dairy Valley. Here's the recipe for their amazing hot dog sauce.
A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil.
With summer here, it's time to start grilling. These easy appetizers are a quick addition to any cookout.