Now that it's officially July (i.e. I'm about to have more zucchini than I know what to do with... hopefully), I decided to get started on my zucchini season warm-up. I have already picked my first garden zucchini of the season and there are lots more babies growing!
One of my favorite ways to make tacos is sans shell -- just throw the taco meat over a baked potato and top with all of the fixins. This time though, I decided to bake the taco meat right into a twice baked potato.
This avocado ranch dressing is loaded with avocado, cilantro, jalapeño, and lime flavors, while still having the irresistible and creamy ranch qualities we all know and love. It is absolutely perfect drizzled over a burrito bowl of crispy carnitas with all the fixin's!
You might be wondering what Honky Potatoes are. Unless you 1/ grew up in Emporium, PA, or 2/ have stopped at the Buttonwood for breakfast on your way through Emporium, PA, you probably have no idea. I decided to remake this classic into a breakfast casserole!
If you haven't figured it out by now... I'm kind of obsessed with "buffalo chicken"-anything. I'll take any chance I can to come up with a buffalo chicken recipe. This chili is not what I would call a TRUE buffalo flavor, since this it is tomato based - but with the Frank's and the celery and carrots, I'm calling it buffalo anyways!
In case you missed it, last week I posted this recipe for Creamy Spinach Artichoke Dip. It's Whole30-friendly, i.e. no cheese -- but it gets its rich, creamy texture from cashew cream and homemade mayo! And since that recipe makes about 4 cups of dip, you'll have plenty left to whip up this chicken casserole!