TJ Wilde Trilogy · Duxbridge Mysteries · Jennifer McCaffrey Mysteries
This is my favorite breakfast these days. A simple and quick ramen. Chicken broth, noodles, and two eggs. I then add a splash of Sriracha Chili Sauce. High in protein and a perfect start to my day.
Happy New Year. I’m thinking of making a significant change in my blogging habits this year. I think recipes will be fewer and farther between.
So you made the butter cookies and now you have those egg whites leftover. What to do, what to do? I made these yummy gluten free treats!
They are so easy and taste like brownie bites. I made a few without nuts (you know, the last scrapings from the bowl for those last two cookies – no nuts left) and they turned about great if you have a nut allergy.
Going to quickly compile the links to some of my favorite Christmas recipes. All of them can be found here.
Let’s start with the cookie tray:
That link includes all kinds of cookies, including gluten free.
Holiday cooking!
I just finished up gift lasagnas and the one for the Christmas Eve party. Why, no matter how I cut back, do I always end up with enough noodles for another lasagna? Do they multiply in the pan of water? I mean, I know how many each lasagna holds and then I make a few extra to make up for any that break beyond usability. And still…
A few Thanksgiving recipes, with a link at the bottom for all the recipes available for your holiday feast.
As always, the bird will be spatchcocked again and grilled on the pellet grill. Here are the steps – roast it in the oven or on the grill:
This is the only way I’ve been preparing turkey since my first attempt. The only thing I change up from the first time I prepared it, is that I skip the metal rack and instead I place the bird on a bed of carrots, celery, and onion. I’ll also add some spices and herbs: sage, thyme, rosemary, and garlic cloves to the bed. With the shorter cooking time, the flavor needs the boost that the roasting veggies add.
Sometimes I roast it in the oven, but if the weather is nice enough, I’ll roast it on the wood pellet grill. I like the pellet grill because I can control the temperature as I would in the oven.
Annie DeMoranville 