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This lazy eggplant parmesan gives you all the reward of a classic restaurant fried eggplant parm, but with none of the hassle that comes with *actually* frying- saving you time, calories, and any potential burns.

Try this served over your favorite gluten free pasta for a full meal or try using chickpea pasta to bump up the protein!

Lazy Eggplant Parm

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4
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Ingredients:
 
  • 2 large eggplants (2.5 to 3 pounds)
  • 1 cup gluten free panko
  • 2 tsp kosher salt
  • 1 tsp oil (can use spray oil if desired)
  • 1 Tbsp dried Italian herbs
  • ¼ cup fresh basil
  • 3 cups pasta sauce of your choice
  • 4 oz mozzarella (shredded or fresh)
  • 4 oz parmesan cheese (shaved or grated)
Instructions:
  • Slice the ends off your eggplants and chop into bite sized pieces. Place in a large bowl.
  • Sprinkle 2 tsp salt over the eggplant and toss to coat. Set aside for 20 minutes. We're allowing the salt to remove any excess moisture from the eggplant.
  • While the eggplant is soaking:
  • In a large dry skillet over low heat add your panko and 1 tsp of an oil of your choice. Stir well and toast until a dark golden brown. Remove from the skillet and set aside. Finely chop your fresh basil.
  • When 20 minutes is up drain any liquid that has collected at the bottom of the bowl with the eggplant and add the eggplant to a large skillet over medium-high heat (you can totally use the breadcrumb skillet and save dishes!). Sprinkle over the dried Italian herbs and stir well. Allow the eggplant to cook until soft, stirring occasionally.
  • When the eggplant has softened and begun to brown slightly around the edges. Add the pasta sauce and fresh basil. Stir well and allow the sauce to heat through.
  • When the sauce is warm stir in your mozzarella and parmesan and allow to melt completely.
  • Stir in the toasted breadcrumbs and give everything a final big stir to make sure all the ingredients have been distributed evenly throughout the dish. Serve hot over your favorite pasta and enjoy!

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This easy chicken dinner is not only a complete meal, but totally flexible as well. I usually put together three to four bags of these and stick them in the freezer for an easy week night meal when I just can’t be bothered to do much dinner prep, but still want something healthy. Marinate it overnight or throw it together moments before dinner it’s tasty either way!

You can toss it in a hot oven to make a fresh crispy and flavorful meal for your family in under an hour or try it in the slow cooker with a cup of chicken broth for a hands off meal option the family will love. No matter how you prepare it you’ll love how low effort and delicious it is! You can watch me prep this meal HERE.

If you decide to try this in the slow cooker I would recommend using chicken breast instead of thighs for a better texture to the chicken. *

Lazy Chicken Dinner

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 lbs boneless chicken thighs
  • 1.5 lbs baby red potatoes (quartered)
  • 1 lb green beans (trimmed of ends)
  • 2 Tbsp olive oil
  • 1 head peeled garlic cloves (about 10-12)
  • ¼ cup dry white wine (optional*)
  • 2 lemons (zest only)
  • 1 tsp kosher salt (plus more to taste)
  • 1 tsp ground black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp dried parsley
  • 1 Tbsp dried rosemary
Instructions:
  • The Night Before Dinner:
  • In a large bowl or ziplock bag add the chicken thighs, olive oil, and all seasonings including the garlic, lemon zest, and wine if using. Toss the chicken together and coat well.
  • Add the potatoes and green beans to the bag and toss to coat in the seasonings as well.
  • You can roast this, add it to the slow cooker straight away, or allow it to marinate for as much time as you have. You can also seal this in an airtight bag and toss it in the freezer if desired.
  • When Ready To Cook:
  • Preheat your oven to 425°F and place your chicken thighs on a small baking tray. Place the vegetables on a separate baking tray and add additional salt to the green beans and potatoes if desired. I usually sprinkle over about a teaspoon more salt to the vegetables. The chicken will be salty enough from the original recipe so do not add additional salt to the chicken.
  • Roast in the oven for 45-55 minutes or until the chicken is cooked to 165°F and the potatoes can be easily pierced with a fork. Enjoy hot!
  • If slow cooking the meal add one cup of chicken stock and cook covered on low for 10 hours or high for 6.

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Pozole Blanco, although the plainest of all the pozoles, is delicious because of it’s simplicity. Tons of flavor from the broth isn’t the objective. Although we do want some flavor from the fatty cuts of meat and aromatics- the point of the broth is actually to make all those toppings SHINE! Traditionally this soup would be topped with a salsa made from chile de arbol. AKA a hella spicyyy chile!!

Feel free to have fun with the toppings by keeping it as plain or as extra as you’d like. Some great options here are fresh jalapenos, salsas, cabbage, radish, fresh chopped onion, pickled onions, limes, and cilantro. 

Pozole Blanco

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Soup
Cuisine: Mexican, New Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2 lbs chopped pork butt (chicken and beef also work in this recipe!)
  • 2 white onions (chopped)
  • 1 head garlic cloves (peeled)
  • 1 Tbsp black peppercorns
  • 1 Tbsp kosher salt
  • 1 Tbsp mexican oregano
  • 2 tsp ground cumin
  • 3 bay leaves
  • 2 tsp coriander leaves
  • 8 cups water
  • 50 oz hominy (drained and rinsed)
Instructions:
  • In a large soup pot add all ingredients except the pork and hominy.
  • Bring the soup up to a boil and allow to simmer for 20 minutes.
  • Strain the broth and pour it back into your pot. Discard all the used vegetables and seasonings.
  • Bring your broth back to a boil and add your bite sized pork butt and hominy.
  • Allow to simmer for 20-25 minutes or until the pork is cooked through.
  • Top with the ingredients as suggested in the opening paragraph and enjoy!

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A delicious pozole verde is a true labor of love, but so worth it! There are really no shortcuts as everything needs fried and roasted right before and store bought salsas just don’t really bring the same punch of flavor. Try it on a weekend when you have time and enjoy the delicious fruits of your labor!

Pork and turkey also work well in this recipe!

Pozole Verde

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Main Course, Soup
Cuisine: Mexican, New Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2 lbs chicken breast
  • 8 cups chicken stock
  • 4 poblano peppers
  • 3 jalapenos
  • 2 serrano peppers
  • 1 yellow or white onion
  • 1 bunch cilantro
  • 2 lbs tomatillos (paper skins removed)
  • 1 head garlic ((about 10 -12 cloves))
  • 1 Tbsp kosher salt
  • 2 tsp ground black pepper
  • 2 tsp ground cumin
  • 1 Tbsp Mexican oregano
  • 1 Tbsp epazote ((can sub equal amounts mexican oregano))
  • 25 oz hominy (can use more if desired) (drained and rinsed)
  • 2 Tbsp high heat oil
  • Optional Toppings
  • cabbage
  • radish
  • limes
  • avocado
  • onion
  • cilantro
Instructions:
  • Either using your ovens broiler, an open flame on your gas range, or in a dry skillet char the outside of your peppers until the skins are black (poblano, jalapeno, serrano). When blackened place the peppers in a large zip top bag and steam for 10 minutes.
  • While the peppers are steaming roughly chop your onion and remove the paper skins from your tomatillos. Give the tomatillos a good rinse, and quarter them. Peel your garlic cloves, and roughly chop your cilantro.
  • When the peppers are done steaming remove the blackened skin, stems, and seeds. You can leave the seeds from the jalapenos and/or the serranos if you'd like your soup to be spicy. I left in the seeds from the serranos only and it was pretty mild.
  • Place the peeled and deseeded peppers in a blender and blend until smooth.
  • In a large soup pot over medium-high heat pour in two Tbsp oil. When the oil is hot add the chopped onion and stir. Cover your pot and allow the onion to fry for roughly 5 minutes or until the edges are brown and the middle is soft.
  • When the onion is ready add the quartered tomatillos, garlic cloves, and 1 tsp kosher salt. Give it a good stir and cover. Allow to fry for 5-10 minutes or until the tomatillo is golden in color and broken down. Turn off the heat.
  • Place the entire contents of the pot into the blender and blend until smooth. Be careful not to burn yourself and remember to remove the plastic vent from the blender so heat can escape! Always cover your blender with a kitchen towel when blending hot liquids.
  • Add the cilantro to the blender, and when smooth pour everything back into the pot. Turn your heat to high and add the chicken stock and breast to the pot as well as the remaining 2 tsp salt, 2 tsp ground black pepper, 2 tsp cumin, 1 Tbsp mexican oregano, and 1 Tbsp epazote. Stir and bring to a boil.
  • Allow to boil for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. When the chicken is cooked, shred it and add it back to the pot.
  • Add your drained and rinsed hominy and stir. Allow to simmer for 10-15 minutes longer to allow the hominy to warm through and serve with your favorite toppings. We like shredded cabbage, limes, sliced radish, chopped cilantro and avocado.
  • Allow everyone to top their bowl with their desired toppings and enjoy!

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This Mexican pork and chile stew is a delicious winter favorite and can be easily customized to suit your needs! The chicken bouillon plays a large roll in the flavor profile of the stew, and while many aren’t labeled as gluten free they are free of gluten containing ingredients. I encourage you to read the label every time you purchase a jar.

If you absolutely cannot tolerate bouillon you can make my gluten free version here or replace the water when blending the chiles with chicken stock and use extra kosher salt and black pepper at the end. It’ll take more salt than you think!

Pozole rojo can also be made with chicken thighs or beef stew meat if pork isn’t your jam!

Pozole Rojo

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Prep Time: 8 hours 20 minutes
Cook Time: 10 hours
Total Time: 18 hours 20 minutes
Course: main, Soup
Cuisine: Mexican, New Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2 lbs pork stew meat, or pork butt, in bite sized pieces
  • 4 dried chile california (seeds and stems removed)
  • 4 died guajillo chiles (seeds and stems removed)
  • 4 dried pasilla chiles (seeds and stems removed)
  • 15 cloves garlic (peeled)
  • ½ yellow onion (peeled, roughly chopped)
  • 1 bunch cilantro (leaves only)
  • 4 cups hot water
  • 4 cups chicken stock
  • 4 tsp chicken bouillon (make sure your is GF!)
  • 25 oz white hominy (drained and rinsed)
  • 2 Tbsp Mexican oregano
  • 2 tsp ground cumin
  • 3 bay leaves
  • 2 Tbsp white vinegar
  • 4 limes (juiced)
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • Optional Toppings:
  • sliced green cabbage
  • sliced radish
  • limes
  • onion
  • Mexican oregano
  • tortillas
Instructions:
  • The Night Before Dinner:
  • In a blender add 4 cups of hot water and your deseeded and destemmed dried chiles. If you missed the video on that you can check out the prep work video here. Otherwise all you do is snip the top and stem off the chile, and shake out the seeds.
  • To the hot water and chiles, add the peeled garlic and onion, and cilantro leaves. Allow everything to steep for 10 minutes or until the chiles are rehydrated and soft. Blend until smooth, and if desired for a silky smooth broth, strain.
  • In a bowl or bag pour the blended chile sauce over the pork and mix to coat. Cover and place in the fridge over night.
  • When Ready To Cook:
  • Dump the pork and chile sauce into a slow cooker and add all remaining ingredients (hominy, bay leaves, oregano, cumin, chicken stock, vinegar, salt and pepper) except for the lime juice and bouillon.
  • Cover and cook for 10 hours on low.
  • When cooked remove the lid and stir in the lime juice and bouillon. Allow the bouillon to dissolve completely before serving. Taste, and adjust seasonings as desired.
  • Serve with lots of freshly diced onion, thinly sliced cabbage, Mexican oregano, sliced radish, quartered limes, and tortillas. Allow everyone to adjust their bowl to their liking with the toppings offered and enjoy!

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Pronounced Loo-poo-loo this easy and delicious dish comes from Tonga! Lupulu is traditionally made with canned corned beef from New Zealand, taro leaves, and freshly made coconut milk. It’s then slow cooked in an underground oven resulting in tender rich beef that served over hot white rice. It’s SO GOOD Y’ALL!!! I’ve made an easy crockpot version and tweaked the ingredients slightly to make an equally satisfying dish using things more readily found state side. 

Lupulu

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Prep Time: 5 minutes
Cook Time: 10 hours
Total Time: 10 hours 5 minutes
Course: Main Course
Cuisine: Polynesian, Tongan
Servings: 4
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Ingredients:
 
  • 2.5 lb corned beef brisket
  • 3 cans coconut cream
  • 6 cups collard greens
  • 1 yellow onion
  • 2 tsp kosher salt
Instructions:
  • Wash your collard greens and remove the stems. Chop the cleaned and destemmed greens and set aside.
  • Peel and thinly slice your yellow onion.
  • Drain and rinse your corned beef brisket to remove any excess pickling liquid and save the seasoning packet.
  • In your slow cooker place half of the chopped collard greens and lay the corned beef brisket over top. Pour all three cans of coconut cream over and sprinkle over 2 tsp kosher salt and the seasoning packet from the corned beef.
  • Place the remaining collard greens over top in an even layer and place the lid on the slow cooker. Cook on low for 10 hours.
  • When done slice the corned beef against the grain and serve the beef, collard greens, and onions, and juice over top of steaming hot rice. Enjoy!

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Easily one of my favorite soups for any time of the year! This kimchi jjigae or kimchi stew uses tender chunks of pork butt, belly and tofu to make a hearty stew that will warm your bones.

If you’re sensitive to spice dial the red pepper paste back by half and substitute chicken broth for the water to create an equally flavorful, but milder broth. The clam juice can also be subbed for chicken broth if shellfish is a no-go in your home or you just can’t find it. 

Kimchi Jjigae

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course, Soup
Cuisine: Korean
Servings: 4
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Ingredients:
 
  • 8 oz pork belly (or *uncured* bacon)
  • 1 lb pork butt or stew meat
  • 2 bunches green onion
  • 32 oz cabbage kimchi
  • 6 cloves garlic
  • 1 Tbsp mirin
  • 3 Tbsp GF soy sauce
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • ¼ cup fermented Korean red pepper paste
  • 16 oz tofu ( I like extra firm, but silken is traditional)
  • 8 oz clam juice
  • 6 cups water
Instructions:
  • Chop your pork butt and belly into bite sized pieces and set aside. Chop your kimchi into bite sized pieces if not already done, finely chop your garlic, and slice your green onion. Set aside.
  • In a small bowl add the chopped pork butt 1 Tbsp mirin, 1 Tbsp GF soy sauce, and 1 tsp ground black pepper. Mix together and allow to sit.
  • In a soup pot over medium-high heat add the pork belly and allow the fat to render and the meat to brown.
  • Reduce the heat to low and wait 2 minutes (so the grease doesn't splatter at you). Add the chopped kimchi, garlic, and green onion. Stir it all up!
  • Bring the heat back to medium-high and add the clam juice and red pepper paste. Mix well to dissolve the red pepper paste and add the marinated pork butt to the pot. Stir again.
  • Add the water, 2 Tbsp soy sauce, 2 tsp kosher salt, and 1 tsp ground black pepper. Stir and bring to a boil. Reduce the heat to medium and allow to simmer to 20 minutes or until the pork butt is cooked through and soft.
  • Taste your broth and adjust as desired. If you like it spicy you can bump up the spice by adding more red pepper paste!
  • Drain and slice your tofu into ½ inch pieces and lay on top of the stew gently overlapping each other. Allow to simmer for 10 minutes. The juices from the stew will naturally splash over the tofu and season it.
  • Serve steaming hot with a short grain white rice and garnish with fresh green onion if desired. Enjoy!

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These cherry tomatoes are slow roasted in olive oil and served smeared over a toasted baguette, cracker, or even over your favorite grilled protein! Be sure to strain the olive oil through a cheese cloth and store in the fridge for up to two weeks to enhance the flavor of other dishes!

Confit Cherry Tomatoes

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Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Course: Appetizer, Holidays
Cuisine: French
Servings: 8
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Ingredients:
 
  • 32 oz cherry tomatoes
  • 6 sprigs of fresh thyme
  • 1 shallot (peeled and sliced)
  • 12 cloves of garlic (peeled)
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 cup olive oil
Instructions:
  • Preheat your oven to 250°F
  • In an oven safe baking dish place the sliced shallots and garlic cloves. Lay the cherry tomatoes over top on a single layer. Do not allow the tomatoes to overlap.
  • Place the thyme on top of the tomatoes and pour over the balsamic vinegar and olive oil. Sprinkle with the salt and pepper and toss to coat.
  • When your oven is preheated slow roast the tomatoes, uncovered, for 2.5 hours.
  • When done the tomatoes should look slightly wrinkled and have cracks in the skin. Allow to cool slightly or to room temp before serving. Enjoy!

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This baked brie uses just a few simple ingredients to make a show stopping cheese perfect for that Christmas charcuterie board!

Fig and Prosciutto Baked Brie

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer, Holidays
Cuisine: American
Servings: 8
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Ingredients:
 
  • 16 oz wheel brie cheese
  • 8 figs
  • 7 oz prosciutto
  • ¼ cup honey
  • 1 Tbsp fresh thyme (chopped fine)
Instructions:
  • Preheat your oven to 350°F
  • Dice your prosciutto into half inch pieces, and either slice your figs into eighths or chop into bite sized pieces.
  • Unwrap your brie and place on a nonstick baking tray
  • Top the brie with the prosciutto and then the figs. Drizzle the honey over and then sprinkle with the chopped thyme.
  • Bake for 20-25 minutes or until the prosciutto is crispy and the brie is soft and gooey in the middle.
  • Serve warm and enjoy!

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Try these marinated olives as a part of your favorite charcuterie board. Feel free to add your own twist to the recipe such as crushed red pepper, orange peel, lemon peel, or fennel seed!

Marinated Olives

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 9.5 oz pitted kalamata olives (drained)
  • 9.5 oz pitted castelvetrano olives (drained)
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 Tbsp chopped fresh garlic
  • 2 Tbsp red wine vinegar
  • 1 cup olive oil
Instructions:
  • Mix all ingredients together in a bowl or jar and keep in an air tight container for up to two weeks.
  • Marinate at least 30 minutes before serving. Enjoy!

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