I hope you had a great weekend! Despite my love for winter (seriously!), I’m always a little happy when the last week of January rolls around.
Here’s what caught my eye lately…
Cauliflower Buffalo Wings
1. Does anyone else have Buffalo chicken everything on the brain lately? (You’ll see why I do later this week, wink, wink.) Buffalo Wing Chowder is a great way to satisfy a Buffalo craving, and so are Cauliflower Buffalo Wings.
2. Speaking of Buffalo chicken, for anyone who is a fan, be sure to check out Mother Thyme’s gorgeous round-up of 30 Buffalo Chicken Recipes!
Paleo 5-Ingredient Vanilla-Scented Toasted Coconut-Cashew Mix
3. Remember my Paleo 5-Ingredient Vanilla-Scented Toasted Coconut-Cashew Mix recipe that I shared a couple weeks ago? First I want to tell you that I re-shot the pictures (because, truth be told, the first set was terrible, lol). And second, I want to thank The Housewife in Training Files who made my recipe and and blogged it, and The Suburban Soapbox who made it into Vanilla Toasted Coconut Cashew Butter. I know what I’m doing with the next batch I make. ;)
4. For those times when a recipe calls for wine and you either don’t have it on hand or don’t want to cook with it, what do you use as a substitute? Although I don’t mind cooking with wine, it’s not something I keep in the house so I’m often left looking for a substitute…but I’ve found the perfect one! For every 1 cup of wine that a recipe calls for, I use a mixture of 3/4 cup low-sodium chicken stock, 2 tablespoons lemon juice, and 2 tablespoons all-fruit juice (either apple or grape). Although the flavor isn’t an exact replica, this substitution does have a nice balance of sweetness and acidity. What substitution have you tried that has worked well?
African Pineapple Peanut Stew, with a few adjustments (photo from my Instagram feed)
5. Have you heard of African Pineapple Peanut Stew? I found the recipe online here, but apparently it’s from the Moosewood Restaurant Cooks at Home cookbook. The stew is a nice balance of sweet (with nut butter and pineapple) and savory (with onion, garlic, and hot sauce). It is so good, and for a low-carb meal, it’s incredibly filling. I made the following changes: 1) added 2 sweet red bell peppers; 2) added 2 cooked, cubed chicken breasts; 3) omitted the cilantro (because I’m strangely cilantro-averse); and 4) because I wanted to make it paleo, I used almond butter and chopped almonds instead of peanut butter and crushed peanuts. (And to really gild the lily, I topped mine with a little sprinkling of Paleo 5-Ingredient Vanilla-Scented Toasted Coconut-Cashew Mix.) As a plus, this meal freezes like a dream. Definitely highly recommended.
6. Running to the Kitchen’s Vanilla Almond Cereal Puffs (!!!). I’m having a hard time trying to contain my excitement.
Chocolate-Covered Chickpeas (photo from my Instagram feed)
7. What’s the craziest chocolate-covered food you’ve ever had? Potato chips? Sausage? Grasshoppers? I recently had chocolate-coated chickpeas and fell in love with them. Peanut M&Ms fans, be on the lookout – you’d love them!
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