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Warning:  this is for all the people who still eat gluten, or as in my case, still serve gluten to others!

A few weeks ago, we hosted a small dinner party for six and served these pies as the main protein.  Instead of serving a burger on a plain bun, try puff pastry!

Once you make your hamburger, I made mine with jalepenos and cheddar,  all you have to do is place the cooked burger in a square of puff pastry and fold in each corner of the dough  to meet in the middle. I didn’t make the dough from scratch and instead used Pepperidge Farm puff pastry sheets.   Then, I just brushed the tops with a little egg white for sheen and baked them in the oven at 400°F for 25 minutes until golden brown.

I served them along with mashed sweet potatoes and oven roasted broccoli and it turned out to be a hit!  Let me know if you give it a try!

Want more dinner ideas?  See the Projects page for more recipes!


I love making this soup during the fall and winter months because pumpkin is in season!  But it’s equally good substituting the pumpkin for another type of squash.  I’ve tried butternut squash in place of pumpkin and it’s still delicious.    I also love that this is all done in the crockpot so it’s pretty easy to prepare!

Here’s what you need and what to do:

3 boneless skinless chicken breasts
1 packet of your favorite taco seasoning
1 cup water
2 cups chicken broth
1.5 cups diced pumpkin (or favorite squash)
1 zucchini cut into bite sized pieces
salt & fresh ground pepper to taste
Fresh squeezed lime juice (from one lime)
1 can black beans
crushed corn tortilla chips
shredded cheddar cheese for topping
green onions sliced for topping
avocado diced for topping

Add chicken, pumpkin, taco seasoning, water, and chicken broth to the crockpot set to high.  Cook for about 3 hours until chicken is tender and shreds easily with a fork.   Before shredding, remove chicken breast and use an emulsion blender to blend pumpkin into broth.   Shred chicken and return to crockpot.    Add zucchini and black beans and cook for another hour or until zucchini is tender.  Squeeze lime juice into soup and stir.     To serve,  place a handful of crushed tortilla chips in bowl first and then spoon soup into bowl.   Top with cheese, avocado, and green onions.

Buen provecho!

Want more recipe ideas?  See the Projects page for more recipes!

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