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weekly specialsAuthor Archives: Laura Youngquist
December 2, 2020
Effortless Chicken Lettuce Wraps
Lettuce wraps are a quick and easy meal option! They also have the potential to be incredibly healthy because you can customize your ingredients to create a diet-friendly meal or you can simply enjoy them because they are delicious 🙂 Swapping out a carb-heavy tortilla or slice of bread and replacing it with a low carb / low calorie option is always a win in my book! Today I want to share with you my 2 favorite recipes to make as lettuce wraps. You can always create these recipes and substitute the lettuce wrap with a tortilla or perhaps rice to create a bowl style meal if you prefer. First up is Asian Chicken Lettuce Wraps. These are bursting with flavor and taste just like a dish you would get at a local Chinese restaurant! The recipe can be found here. In a small bowl, add the hoisin sauce, soy … Continue reading
November 23, 2020
Creative Cauliflower Meals – Part 2
Not too long ago, I wrote a blog called Creative Cauliflower Meals about various ways to use cauliflower in Chinese inspired recipes. We’ve been talking about those recipes ever since and thought, why not try a few more? There are SO MANY ways to utilize cauliflower in recipes. My most preferred way is to substitute chicken with cauliflower. Once it’s cooked/baked, it has a very similar texture so you can hardly tell you aren’t eating meat. This is a great way to expand your pallet if you are vegetarian or exploring a vegan diet. First up is Baked BBQ Cauliflower Wings. These are just like boneless BBQ chicken wings but a lot healthier and you aren’t sacrificing the taste. These are full of flavor and easy to make! The recipe can be found here. ***This is a vegan recipe*** Start by preheating the oven to 425 degrees F. Line a … Continue reading
November 21, 2020
Tex-Mex Chicken & Zucchini Skillet
Tex-Mex Chicken & Zucchini Skillet is a yummy, low-carb, one-pan dinner that’s ready in about 30 minutes, which makes it a great option for a quick weeknight meal. It’s packed with a variety of vegetables, tender chicken, and lots of flavor! The recipe can be found here. This is how you make it: start by doing all your prep work. Chop the onion, bell peppers, zucchini, green onion, and cilantro. Mince the garlic. Drain and rinse the black beans. Slice the chicken breasts. Set everything aside. This will help you move along a lot faster while cooking because all ingredients are ready to go. You can even portion out your seasonings ahead of time! Add avocado oil to a large, deep skillet and heat over medium heat. You need to use a large skillet, or you will run out of room for all the ingredients 🙂 You can also use … Continue reading
November 12, 2020
A Socially Distanced Thanksgiving
Can you believe Thanksgiving is almost here? It’s been an interesting year (to say the least), so I’m looking forward to the holidays. Although, the holidays might look a little different this year. We still plan on seeing our immediate families for a nice Thanksgiving meal but will keep our gathering to 4-6 people. We will miss traveling, seeing extended family, participating in some Black Friday shopping, and more this Thanksgiving, but will savor the time we do have with the few we choose to celebrate with…socially distanced with some delicious food 🙂 We are going to start our day with a nice fall-themed charcuterie board. You need something to snack on while you cook, right? If you’ve never made a charcuterie board before, you are in for a treat. They are very simple to make, can include as many or as few ingredients as you choose, and make a … Continue reading
November 5, 2020
Wingin’ It
I’ve been on a chicken wing kick lately. There’s just something about them that I can’t get enough of. Sure, they are messy to eat, but picking every juicy morsel off the bone is pretty satisfying 🙂 There are a lot of words I would use to describe chicken wings…oven baked, grilled, crispy, sticky, sweet, spicy, saucy, tender, juicy, etc.…but it all depends on the recipe. There is also the debate of boneless vs. bone-in chicken. Is it really a chicken wing if it’s boneless? I used to only eat boneless wings because I didn’t want to do the work but now, I usually prefer bone-in wings because they a bit more succulent. I think a lot of people would agree. I started experimenting with different sauce flavors and came up with some fun Asian inspired recipes that I want to share with you today: General Tso’s Chicken Wings Kung … Continue reading
October 26, 2020
Slow Cooker Beef & Italian Sausage Chili
Chili season is upon us and my recipe for Slow Cooker Beef & Italian Sausage Chili fits the bill! It’s simple to make, is loaded with hearty ingredients, and has a bit of spice…just the way chili should be 🙂 And who doesn’t love a good “set it and forget it” recipe? I played around with the recipe a bit…. how many beans to add, how many peppers or tomatoes to add, how much liquid to add, etc. but I eventually got the recipe just right! I like to use half ground beef and hot Italian sausage because the combination goes together very well (and Andrew loves Italian sausage so he’s always willing to try a recipe that includes it). I’m also not a huge fan of kidney beans so I like to use pinto beans in chili. If you prefer kidney beans, go ahead and use them, I just … Continue reading
October 24, 2020
Instant Pot Buffalo Chicken Mac & Cheese
Instant Pot Buffalo Chicken Mac & Cheese is a great one-pot meal that will blow your mind! It’s a twist on traditional mac & cheese that is easy to make and done in minutes. It’s super cream, full of tender chicken, and has a great spicy and tangy flavor from the addition of buffalo sauce. The recipe can be found here. Start by slicing the chicken into bite sized pieces. Add the chicken to a bowl and season with salt, pepper, and garlic powder. Toss to coat all pieces. Turn on the sauté function of the Instant Pot. Add a small amount of oil. I like to use avocado oil or coconut oil, but olive oil works just as well. Add the chicken and cook until cooked through, about 5-7 minutes. Make sure to stir the chicken while it cooks so it doesn’t stick to the bowl of the Instant … Continue reading
October 22, 2020
Pizza Party!
Friday night is pizza night at our house. With COVID, we’ve been cooking at home a lot more than ordering in or going out to eat so we’ve taken to preparing our own pizzas from scratch at home. It’s been fun to play around with toppings and be creative with what we add to each pizza. You can definitely stick with the traditional toppings if that’s what you prefer on pizza, but we like to branch out and make each pizza unique. This crust is a favorite of mine as well. I’d prefer less dough and more toppings in each bite so I’m going to share with you my recipe for Thin Crust Pizza Dough. This is the base I use for all my homemade pizzas. It’s thin, doesn’t require any time to rise, and gets nice and crispy when you bake it on a pizza stone. One plus side … Continue reading
October 19, 2020
Tricks…but mostly treats
Halloween might look a little different this year but that doesn’t mean you can’t enjoy some spooky treats! I for one, love Halloween and all the fun food, scary movies, and candy. I’m sure a lot of families are deciding what is right for them…do you send your kids out to trick-or-treat or keep them home? Do you plan a small get-together with your closest friends or family to celebrate? Dress up and parade around the neighborhood? Whatever people decide to do, I hope they stay safe and healthy. If you are staying in, I highly recommend making some themed treats to enjoy. This year, I’m going to have a dessert buffet for us to enjoy. When I say “us”, I mean Andrew and me. It will be the 2 of us…enjoying plenty of sweets…while we binge watch Halloween movies 😊 Here’s what I’m going to make: Spooky Chocolate Dipped Strawberries Candy Corn Marshmallow Treats Spider Web Pretzels Frankenstein … Continue reading
September 24, 2020
Pan Roasted Whole Cauliflower (Vegan)
We recently ordered a whole roasted cauliflower as an appetizer at a local restaurant and man was it delicious! We talked about it all night and knew we had to *attempt* to recreate it. Our flavors were slightly different than what the restaurant served, and we added additional vegetables to make it a meal versus appetizer, but the end result was amazing. The cauliflower was tender and cooked through (and it wasn’t burned!), and the seasoning had great flavor. It was like eating a pot roast dinner with a side of vegetables. We call it Pan Roasted Whole Cauliflower and highly suggest giving it a try! The recipe can be found here. Start by preheating the oven to 450 degrees F. Make sure you check the oven racks first! You want to bake the cauliflower on the middle rack but need enough room for the height of the pan to … Continue reading
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