Who wants to use a hot oven in the summer? Not me, that’s for sure! I love this quick and easy recipe for pulled pork, it requires a slow cooker, but even if only for this, the investment is well worth it.
As always, this recipe is completely gluten free. Another thing I love about this is that there’s plenty of meat to get several meals from it, thus saving time and money, and who doesn’t like that?
Slow Cooker Pulled Pork
- 4.25 pound pork butt roast (bone out)
- 2 tsp pink salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp ground ginger
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chili powder
- 2 Tbls water
- Mix spices together and rub on roast. Make sure to cut the strings off your roast if it has them.
- Add water to bottom of slow cooker, place roast on top.
- Close the lid and cook on high for 6 hours.
- Take the roast out, cut fat off and discard, shred meat.
- Cook another 1-2 hours on medium (or high first hour, low second hour).
- Enjoy. 🙂
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For as long as I can remember, pesto has been one of my favorite sauces. Whether it’s for pasta, pizza, or something else entirely, I think it’s great! And it’s so easy to make at home! 🙂
- 2 cups fresh basil, loosely packed and roughly chopped
- 1/4 cup chopped walnuts
- 1/2 cup fresh grated Parmesan cheese
- 1/4 cup olive oil
- 1 garlic clove
- Squeeze lemon juice (1 Tablespoon or so)
- Pepper (optional, to taste)
- Add all ingredients to blender or food processor and blend until smooth. (I pulse it a few times just to get everything moving.)
Imagine the taste of wonderfully warm ham and steaming pineapple mingling its sweetness with tomato sauce and mozzarella. This would typically be the topping for a pizza, an absolutely amazing Hawaiian pizza, but instead this dish is easy for you to make on a busy night because it replaces the time consuming pizza dough with pasta and still gives you that perfect Hawaiian taste.
This is one of my absolute favorites on a night when I get home starving or need a quick meal to throw together. I usually have the ingredients on hand, so that’s also a big bonus.
- Gluten-free pasta
- Marinara sauce
- Deli ham (make sure it’s gluten free if that matters)
- Canned pineapple chunks (in juice or water, not syrup), drained
- Shredded mozzarella
- Cook up a serving of pasta
- Mix in some sauce.
- Place it in an oven safe bowl and top with sliced ham, pineapple chunks, and mozzarella. (I like putting the mozzarella on top because it takes a bit longer than other cheeses to melt and protects the toppings from burning as well as letting it get slightly crispy.)
- Pop it in the oven until the cheese is all melted.
- Then enjoy the steaming bowl of perfection.
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This creamy pasta is just perfect for a quick weeknight meal. Easy to throw together, yet oh so yummy.
- 1 box pasta
- 2 Tbls butter or olive oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2-1 cup shredded Parmesan
- 1/4-1/2 cup shredded mozzarella
- Pepper (optional)
- Dried parsley (optional)
- Spinach (optional)
- Chardonnay (optional)
- Cook pasta, drain, and set aside.
- In pot, combine butter or oil, milk, sour cream, and Parmesan. Heat until smooth. Add a splash of Chardonnay if desired and stir until smooth.
- Add pasta and mozzarella.
- Season with pepper and parsley.
- Serve with spinach or enjoy as is.
Tis the season for cook outs and potlucks and picnics. And everyone knows none of those would be complete without pasta salad. I love that this one has so many veggies in it, it makes it light and a bit healthier than other pasta salads.
I love to brighten up Memorial Day or Fourth of July with this simple recipe. Keep in mind that simple doesn’t mean boring. It’s easy to throw together the morning of an event, and still has a zesty flavor that everyone seems to love. It’s also very customizable and you can choose your favorite veggies to throw in and make it your own.
Veggie Pasta Salad
- 1 box (gluten free) twirly pasta
- 1 and 1/2 cups Italian dressing (make sure it’s gf if needed)
- 1 cup frozen peas
- 1 medium head broccoli, roughly chopped
- 1/2 green pepper, chopped
- 1/4 red onion, chopped
- 1/2 can black olives, sliced
- 2 Roma tomatoes, chopped
- Cook and drain pasta, then rinse with cold water until completely cooled.
- Add pasta, and everything but tomatoes in a large bowl and mix until evenly combined.
- Add in tomatoes and mix again. (I do this last so they won’t get crushed.)
- Refrigerate and eat cold.
I’m sharing this salad with Fiesta Friday. Have a great weekend! 🙂
Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.
With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.
It’s so good that we’ve been eating it every week!
Lemony Chicken and Pasta
- 1 box of (gluten free) pasta
- 7 chicken tenders, cubed
- 3-4 lemons, juiced
- 1/4 cup olive oil
- 1/2 cup walnuts
- Parmesan (to taste)
- Salt, pepper, dried parsley (optional, to taste)
- Cook pasta, drain, and set aside.
- Use 2 Tbls olive oil to coat the bottom of a large pan.
- Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
- Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
- Add walnuts to the chicken.
- Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
- Season with pepper, dried parsley, and Parmesan cheese.
- Serve with a side of steamed broccoli, and enjoy!
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We’ve been loving this pasta dish lately. It’s lighter than most cheesy pastas, yet a filling and flavorful, easy, and more elegant pasta dinner.
I’ve been just mixing everything in a pan, so I’m not doing a recipe card just because the ingredients aren’t 100% measured out, but it’s really easy to work with to achieve your desired taste.
- Box pasta
- 1/4 olive oil (possibly more)
- 1/2 – 1 cup chopped sun dried tomatoes
- 1/2 – 1 cup chopped broccoli (optional)
- 1/4 cup pine nuts (optional)
- 1 tsp – 1 Tbls each dried parsley, oregano and basil
- Salt, pepper and garlic powder (to taste)
- Shredded mozzarella
- Parmesan to top
Cook and drain a box of pasta. In a large pan add olive oil, sun dried tomatoes, broccoli, and pine nuts then cook over medium heat until broccoli begins to soften. Add pasta back in and combine until coated with oil (add more if needed). Mix in spices. Add in a bit of shredded mozzarella. Serve and top with Parmesan cheese.
I hope you enjoy! If you try it out I’d love to hear about it in the comments. You can also connect with me on Facebook.
This holiday season I’ve loved the chocolate and orange combination. I know the holidays are over, but I just had to share this delicious chocolate orange fudge recipe. It was a hit with everyone who tried it and I think it would be just perfect for a winter’s snack.
I hope you’ve all had a wonderful holiday season and I look forward to spending this coming year with you. Happy New Year! 🙂
Good evening everyone! Here’s the recipe for the chicken cordon bleu casserole I mentioned in my first post. Enjoy!
3 large chicken breasts, cubed
6 oz gluten-free deli/sandwich ham (about 9-10 slices, chopped)
5 slices Swiss cheese
1/2 stick unsalted butter, cut in slices
1-2 cups crushed Chex (Magic Bullet works great for this! You could also use a flat meat hammer or a rolling pin)
Black pepper, salt (I prefer Himalayan pink salt), garlic powder and onion powder
Combine uncooked chicken, ham and butter in 9×13 glass cooking pan. Spread evenly across the pan. Combine Chex crumbs and spices to taste. Spread breading over chicken and ham. Bake 350 degrees for 20 minutes. Layer Swiss cheese over the breading. Bake for another 10-15 minutes, or until chicken is fully cooked. Let sit for 10 minutes before dishing with a serving spoon.