For the perfect guacamole, less is more. Simple ingredients combined for phenomenal flavor. There are countless uses for guacamole; from fajitas, tacos, and burritos, to afternoon snacking, and even as a salad dressing. This is my basic blueprint for guacamole, and it’s the recipe that I always come back to because it’s my favorite.
Here is my updated version of Butter Chicken. Last week I posted an authentic recipe, and this week I have my interpretation for you. This recipe is lighter and faster. I simplified the spice list and made this recipe dairy free. Just to be clear, this is ‘Butter’ Chicken in preparation only, there isn’t any butter or cream in this version.
When I want a brownie, what I’m craving is a dense, fudgy, ultra chocolatey experience. A little bit of chewiness and a crackling top are all a necessary part of the package. No fluffy or cakey brownies to be found here. I found the perfect ‘better than the box’ recipe a few years ago and would make it from time to time for the occasional guilty indulgence. These days, I’m still wanting all that yumminess but without the processed ingredients. Now, you wouldn’t think that would be possible, but I have the pictures to prove it.
So…, here’s the thing, I promised to make Butter Chicken for Tyler’s birthday and somehow it’s taken me over three months to get around to it. If I waited too much longer, I’d have to make it for the next birthday. It’s embarrassing how long it takes me to get the simplest of things done. I would say though, this Butter Chicken is definitely worth waiting for.
Today we are making Vegetable Noodles. It’s more of a how-to than a recipe, but you will find a printable recipe option at the bottom of the page. I first made vegetable noodles about a week ago, and I was surprised by how easy it was. I had seen the concept before but never tried it. I thought that it looked like a time-consuming task. I mean, who has time to be making vegetable strands when it is already 7:00p.m. and dinner isn’t even started? The answer is … me! I timed myself, and it took only 6 minutes to turn 2 pounds of zucchini into ‘pasta strands’.
This is one of Tyler’s all-time favorite dinners. It has been a popular choice in the past, but we haven’t been eating it since we started trying to eat healthier. I thought is was more than time to come up with a healthier version that still has all the requisite crispy-cheesy-goodness. The good news is, the new recipe has the ‘Tyler Stamp of Approval’ which is probably the highest praise I could get.