I have been doing a lot of cooking recently.
In fact, I cooked dinner 28 days during the month of March.
I know this because I did some menu planning at the beginning of the month and kept track of it.
I am kind of insane, yes.
However, the best part about this was that I was able to try out some new recipes that I found on Pinterest!
(click on the link to take you to the pin, click on the picture to take to you to the site and the recipe.)
Here we go….
Crunchy Black Bean Tacos: When asked what things from March’s menu should go on April’s menu, these were the first thing Matt mentioned. Grant seconded that thought. Very filling, really tasty, easy to make, great for Meatless Monday.
(Source: Cornerstone Cooking)
Gluten Free Shepard’s Pie: We had this for St. Patrick’s Day dinner. I substituted ground turkey for ground beef. It was super flavorful and really easy to make. Will definitely make it again.
(Source: Celebration Generation)
Quinoa Crusted Chicken: This looked good on paper, if you follow those instructions. I made this for some neighbors one night and didn’t cook the quinoa before I toasted it. (I read the recipe wrong…go figure) Needless to say, it was rather crunchy and very earthy tasting. My guests were kind enough to tell me they liked it. I did not. HOWEVER, if you do cook the quinoa and then toast it, perhaps it may taste better than mine. It looks good in the picture at least.
(Source: Taste and Tell Blog)
Another quick, easy, good-for-using-up-leftovers is this Better Than Takeout Chicken Fried Rice. A tip I learned about Chicken Fried Rice a few years back is to use rice that is a day old or else the dish turns out mushy. Also, if you use rotisserie chicken, you can make this dish in less than 10 minutes, easily.
(Source: Rachel Schultz)
This is a more popular pin that I always see on Pinterest, PB Oat Breakfast Bars. It goes to show you can’t judge a book by it’s cover. These are just ok in my opinion. I didn’t like the texture (kind of gummy) but they boys ate them. Sweetness, peanut butter, chocolate chips in a cookie-type form…why wouldn’t they? These could be a quick, protein-filled breakfast on the go, just not for me.
(Source: Watching What I Eat)
This prosciutto wrapped asparagus is super quick, easy and a great side dish (especially to bring to someone’s house for dinner). And BACON!
(Source: Eat Drink Paleo)
Easter dinner was a last minute thought this year. Like, “Hey, we have people coming over in 2 hours, what are we going to eat for dinner?”-type last minute. I had a ham, I wanted rolls. Do you know how long it has been since I have had a roll? Let alone a roll that tastes like regular bread. A ROLL THAT FOOLED EVEN THE BIGGEST LOVERS OF GLUTEN! They were devoured by all and I made them again, three days later with the ham and bean soup that I made from leftover ham.
For the love of everything that is gluten free, THESE ARE AMAZING! I followed the directions to a tee (even took the temperature of the milk to make sure it was between 110-115 degrees.) I used cornstarch for one batch and potato starch in another. The cornstarch muffins were fluffier, the potato starch ones were almost flakier. They reminded me of canned biscuits (which btw, I used to LOVE!) Flaky and buttery and light and fluffy. Takes about an hour and a half to make them start to finish (40 minutes of proofing) and it is so worth it. Anytime you need a gluten free dinner roll…make these!
nom, nom, nom, nom, nom(Source: Joy of Cooking)
and I will send this off with the most incredible recipe ever. It is so incredibly good that I made it twice in one week. One time for dinner. And this is really a breakfast thing.
hashbrown quiche! Give yourself about an hour for this one. BUT SO WORTH IT! SO, SO, SO, SO, SO worth it!
hash brown quiche, loaded with goodness
Ok, so really, this just gave me the idea to make one because I didn’t follow the recipe at all. I just figured out how to make the crust.
Here’s how to make the crust:
Get a small bag of shredded hash brown potatoes and dump into a pie dish.
Spread around, up the sides making a well in the middle. Season with salt and pepper
Bake at 450 degrees for 25 minutes or until slightly golden.
Here’s how to make the filling:
Crack 7 eggs in a bowl, add a bunch of stuff (and when I say “bunch” I mean it. LOAD it up until it seems like too much) and mix it up really good.
Stuff you can add:
- onions, mushrooms, broccoli, tomatoes, ham, bacon, and sharp cheddar cheese (that was our first combination).
- Green onions, shredded chicken, swiss cheese, mushrooms, tomatoes
- Black beans, onions, tomatoes, mild chiles (or green chili sauce), cheddar cheese
Get creative! Just add some meat, some veggies (I saute mine first), and cheese pour the entire mixture into the pie crust.
Lower the temperature of the oven to 350 degrees and bake for another 25 minutes or until a toothpick inserted into the center comes out clean.
The coolest part about this is that the egg mixture seeps throughout the hash browns making them this eggy, hash browney, mouth full of deliciousness. and it. is. so goooooooooood.
This would be great when having guest in town, for brunch, a holiday breakfast (Easter!), or just for a really quick and easy (and HEALTHY!) dinner.
And there you have it folks, a few recipe reviews for your liking (and gluten free to boot, what! what!) and it only took me 5 days to write. Seriously.