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.
We really liked this recipe from the new Nom Nom Paleo cookbook. I’ll say I wish it was a little MORE salt and pepper-y but would totally make again.