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!
My friend Debbie makes this AWESOME Martha Stewart recipe for Artichoke Dip with Fontina. I was seriously eating this stuff with a spoon when she made it. Always in need of healthy party food ideas, I decided to recreate this dip to be Whole30 friendly -- sadly, those big melty globs of fontina gots to go!
I loooooove me some good roasted brussels sprouts. A little burnt, with some crispy leaves, all caramelized and sweet. And today, when I went to prep and roast my sprouts, I remembered that I had BACONNNN in the fridge. And if you CAN bacon, you should ALWAYS bacon.
You might read the title of this post and think.... "Really, Maria? Really, the best?" And to you doubters I say... YES! I made them for my parents one weekend and both of them declared them "the best salad they had ever eaten."