This was a play on a dish I used to order at a restaurant on Long Island, but with zoodles. We really liked this variation.
London broil was a common (and favorite) dinner growing up. We recreated this recipe for the challenge on the grill last night. We served them with grilled asparagus that I tossed with some leftover sauteed mushrooms and bleu cheese butter: good stuff.\
Have made this for breakfast a couple of times during Low Carb January and am really enjoying it. Recipe from Nom Nom Paleo.
I improvised this and it’s been awhile since I made this so we’ll see how accurately I remembered it. But a nice use for chicken stock and/or meat made from a leftover Peruvian chicken.
Another Nom Nom Paleo recipe. John and I weren’t super into this as a salad dressing, but it worked solidly as a chicken marinade.
I made this magic mushroom powder sort of on a whim in December (I cut the recipe and only made 1/3 because dried porcinis are not cheap). I finally got around to using it on some chicken thighs and they turned out deliciously. Apparently you can now buy the powder at Whole Foods, at least at the moment.