Paleo/Primal Gluten-Free Baked Goods Recipes. Macaroni & Cheese. There’s nothing that can be said.
But there is much to be eaten. Come, my child…come. I shall take you by the hand and take you where you need to go. I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age. It’s macaroni and cheese. Come…come, my child. I shall show you the way. Elbow macaroni. You’ll need butter. And just note that I pretty much never use unsalted butter except for a few select baking recipes. All-purpose flour. WHOLE MILK. Dry mustard. 1 egg. And cheese. But today, it’s all cheddar, all the time. Cook 4 cups dried macaroni until it’s very “al dente”.
Nutshell: Undercook the macaroni! Preheat oven to 350 degrees. In a small bowl, whisk the egg. Add a good teaspoon or so of salt to the water. Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter. Sprinkle in an equal amount (4 tablespoons) flour. Whisk the mixture together over medium-low heat (careful not to burn!) Whisk it together…
Desserts. Paleo. Homemade Junk Food. Homemade Twix bars.
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Mini Lasagna Cups. So excited to share this super easy, ultra creamy pesto alfredo sauce, poured over dreamy, fluffy gnocchi and topped with crisp bacon and shaved parmesan.
It’s warm, hearty, delicious, and perfect for busy weeknights. The combo of bacon, creamy basil pesto, and parmesan send this decadent sauce over the top!! It’s seriously too good to eat in public. Gnocchi are basically potato dumplings, so serve this to your meat-and-potatoes loving family for a sure-fire winner! Here’s all you need — just a few simple ingredients you can keep on hand at all times: Heavy cream, basil pesto, chicken broth, potato gnocchi (find this on the pasta aisle), bacon, and salt and pepper. To start, you’ll need some cooked, crumbled bacon. Next, measure 1 cup of chicken broth in a slightly larger (at least 2-cup) measuring cup. Pesto is another one of those things that freezes AWESOMELY. Scoop out 1/4 cup of pesto into the chicken broth.
Next, melt one tablespoon of butter over medium heat in a large skillet. MNN - Mother Nature Network - StumbleUpon. Parmesan roasted potatoes. I can’t help it.
I’ve been loving roasted potatoes. First, those delicious smoked paprika potatoes, now these yummy, crispy parmesan ones. Why, yes, the temperatures are still in the triple digits? Why do you ask? Oh…right. Friends, dairy is back in my life. My first taste of Parmigiano Reggiano in three months was a close-your-eyes-it’s-so-good experience. I digress. I used regular paprika for these, but if you’d like, you could certainly use smoked paprika if you prefer. Parmesan Roasted Potatoes Ingredients 4 medium potatoes, skins on, scrubbed and diced* 2-3 Tbsp olive oil ½c grated parmesan 1 tsp garlic salt ½ tsp paprika salt and pepper to taste Instructions In a large bowl, toss potatoes with olive oil, parmesan, garlic salt, and paprika. Notes *The most important thing is to keep the potato pieces about the same size so they cook evenly.