Category: Recipe

Fried Cauliflower “Rice”



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This recipe is legitimately one of the easiest things to throw together.

Ingredients:
-Riced Cauliflower
-Frozen Pineapple
-Frozen Peas and Carrots
-Eggs
-EVOO
-Sesame oil
-Salt and Pepper
-Curry Powder
-Soy and or Teriyaki sauce

Directions:
Throw the riced cauliflower, frozen pineapple, and frozen peas and carrots into a pan over medium/medium-high heat, with some toasted sesame oil and evoo. Stir as it cooks. Add salt & pepper, soy & teriyaki sauce to taste. When the cauliflower is almost done, move everything to the side and crack two eggs into the pan and scramble. Finally, add some curry powder at the end, mix through and serve.

Easy Peasy.

xoxo,
Adora

Srsly? Tortillas are this easy? Yes



Learning how easy it is to make tortillas from scratch was one of those life defining moments for me. When you serve scratch made tortillas with something like fajitas, it makes a world of difference – the tortillas becomes the focal point instead of the after thought. If you need a tortilla press, this is the one that I have and I love it. It is, however, VERY heavy.

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Ingredients:
1 3/4 cup ap flour (and a bit extra as needed)
3/4 tsp salt
1/4 tsp baking powder
4 tbsp cold butter
1/2 cup hot water (around 105 degrees)

Directions:
-Mix all ingredients
-Knead for 3 minutes
-Rest for 15 minutes
-Divide into 10 pieces
-Press in a tortilla press (use plastic wrap on the tortilla press)
-Heat in a dry pan on medium high until cooked through about 1-2 minutes per side

xoxo,
Adora

AIP Berry Panna Cotta



Over 4th of July weekend I had my parents in town who are the healthiest people I know. My mom follows a diet called Auto Immune Protocol which is as strict as the name makes it sound. I wanted her to have some dessert so I went about making this paleo and AIP dessert by Sweet Treats. For some reason how jello-like the texture was surprised me, I was expecting more creamy texture but once I got over that, I really enjoyed it. Here are some photos of the process. See the link above for directions and ingredients.

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xoxo,
Adora

Paleo Quiche



I’ll go more into this later, but for the last few months I’ve been trying to eat more Paleo after a month of Whole 30. So, the other week I got around to making this little gem. Probably more work than it’s worth, but if you like to meal prep your breakfasts for the week, this could be the way to go.

img_5504img_5505BIRU-WP-20160529T101823GMT-0500.jpgBIRU-WP-20160529T110423GMT-0500.jpgimg_5510img_5511*pro tip: if you want to blog about making this, maybe remember to take the picture BEFORE you’re halfway though with your piece.

Ingredients:
– Frozen organic Sweet Potato tater tots

– Frozen Spinach

– Chopped Asparagus

– Chopped Mushrooms

– Garlic

– 4 to 6 eggs (scrambled)

-Sriracha (optional)

Directions:
– Fresh your mostly thawed sweet potato tots into a pie dish. You don’t need oil since these usually have a lot of oil in them.

– Bake this according to package directions plus however long it takes for the center to get firm – this might take awhile but you’ll regret a soggy crust

– Sauté all the veggie filling with garlic and then toss into the pre-baked crust

– Scramble the eggs and pour over the veggies until it fills the pie

– Bake at 350 for 30-60 minutes until the whole is set. (My edges started to burn before the center of the pie was set so I wrapped some tin foil around it exposing the middle to the oven heat)

– Serve with Sriracha

– Smile & enjoy

xoxo,
Adora

How to Baked-potato-bar properly



  

Before we moved into our house, I had one final book club meeting in our old apartment. There was wine as has always been standard, but I wanted to go out with a bang and so I served a baked potato bar. It was a hit as I’m sure every halfway decent baked potato bar in the history of man has been. So, I want to share with y’all a few tips on how to successfully serve this delicious treat. Also, please note my classy chalkboard sign welcoming my guest; sorry mom! 

1. Bulk cool your baked potatoes in foil in your crockpot. It makes life much simpler. 

2. Sour cream, bacon pieces, and green onions must be available. That’s the most delicious flavor combination in my humble and correct opinion.

3. Broccoli and melted cheese are another classic combination a lot of people who grew up eating Wendy’s enjoy

4. Some good chili and red onion should round out the options list for those seeking the heartiest combination available. 

The great thing about this is it’s very little work, just a lot of dirty dishes, but that is future you’s problem, so ready the potatoes and send out some invites. 

Then let me know how it went. Enjoy!

xoxo,
Adora

Easiest Tart in Town



More than just a 1940’s insult, it’s a fact, this tart is easy. I’d probably pinned some form of this recipe 100 times, but never actually got around to making it. You know what finally motivated me? My asparagus that I never got around to cooking last week was about to go bad. (Dave Ramsey would not approve) So, I finally spent the 30 minutes (top) to make it. Oh my gosh, y’all. Change your life good. Plus, it looks so much fancier than it is, so you could take this to pot lucks or group dinners and win win win at life. Praise the lamb I actually remembered to take pictures. Steps and Ingredients below.








Ingredients:
Puff Pastry Sheet
A bundle of asparagus with ends removed
6 ounces Gruyere cheese – shredded
EVOO
Salt + Pepper

Steps:
Preheat oven to 400 degrees.
Roll out your 30 minute thawed puff pastry to get it a little longer
Slide puff pastry onto a baking sheet with parchment paper
Slice about a 1 inch border from all sides
Poke the middle section of the puff pastry with a fork a million times
Bake for 15 minutes
Take out of oven and sprinkle all the Gruyere over the middle section of the tart
Layer on the raw asparagus alternating ends an heads
Drizzle EVOO on top of the asparagus
Salt and Pepper
Bake again in the 400 degree oven for 20 more minutes.

Enjoy!

xoxo,
Adora

How to taco salad like a boss



You all (didn’t) asked, so I’m answering! “How do we make the perfect taco salad?!” all you readers (never) shouted in desperate unison. Well, everyone calm down- I’m finally going to tell you. 
 
This how mama do.

First of all, an exchange of sour cream for the lower calorie Greek yogurt is 100% acceptable. You really can’t taste the difference in this south western mix of deliciousness. Secondly, while normally I go solid black beans occasionally I do enjoy refried black beans on the salad and that’s okay. Lastly, you may be tempted to use guacamole instead of solid avocados but that is a rookie mistake. Your salsa, your sourcreamgreekyogurt, and cholula already create a liquidesque dressing substance in your mix and now you need solid pieces in your salad. 

So, while this is a very prep-heavy meal, I’ve never regretted it. I’ve only ever regretted eating so much of it that I exploded. 

Layers from top to bottom:
Chips (on side)
Shredded Cheese
Picante Sauce
Cholula
Sour Cream or Greek Yogurt
Avocados
Corn
Tomatoes
Onions
Ground Beef
Black Beans
Lettuce

Fin.

xoxo,
Adora

Mediterranean Chicken



And now, for another edition of “Adora finds easy recipes online and tries to make them even easier”. Tonight’s recipe inspiration came from a blog that called for searing chicken thighs (yuck) before baking. I’m both lazy and grossed out by dark meat, so something had to give. I did use onions and this recipe but it doesn’t call for them, I just had a bag of diced onions that was about to go bad so I tossed them in here. Enjoy the photos instructions and ingredients are below.
   
    
    
 

Line your baking dish with tin foil and slap down your raw chicken. Salt and pepper. On top of that, pour the mostly drained can of diced roasted tomatoes. On top of that add your drained marinated artichoke hearts. On top of that add your drained sliced olives. Cover with tinfoil and put in to a preheated 375° oven. Bake for 30 minutes. Take out of the oven, uncover, sprinkle on as much mozzarella as you see fit, and put back into the oven uncovered. Bake for an additional 20 minutes. That’s it you’re done. Add some fresh basil if you’re fancy (I wasnt’) and dusting on some Parmesan never killed anybody. It’s Josh approved, so you know it’s good. Enjoy!

xoxo,
Adora