Small Bake Pecan Macaroons

Small Batch Pecan Macaroon

April is Pecan month, believe it or not. I’m not sure who decides what food is celebrated in what month, especially considering the pecan harvest is in the fall. Whatever the month or time of year, pecans have become a regular part of my healthy eating plan. I use them in cereal, salads, as a crunchy topping for fish or chicken, and of course, in desserts including this recipe for a small batch of Small Batch Pecan Macaroons. These cookies are crispy, chewy, and buttery, yet made with only four ingredients. They’re gluten-free and dairy-free if you need it, and so good you won’t care if you don’t. You’ll love the small-batch, small-bake — and the fact they’re completely made in the food processor.

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Chicken and Rice Meatballs in Mushroom Gravy

Chicken and Rice Meatballs in Mushroom Gravy Growing up, my mother made a meatball dish with Rice a Roni called porcupines. It consisted of ground beef, an egg, and a box of the “San Francisco treat.” The starchy base of rice and bits of vermicelli was included in the meatball mixture and the flavorful seasoning packet was used to make a savory, salty gravy. Lordy day, it was one of my favorite dishes and processed food at it’s finest. What’s not to love? Meatballs in gravy? Do you want to learn how to make a more modern porcupine with wholesome, fresh ingredients? Better yet, this Baked Chicken and Rice Meatballs in Mushroom Gravy recipe is mostly hands-off and bakes in the oven. It may not be all that pretty to look at, but you are going to love it! Read on to learn more.
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