Succulent Roast Chicken

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A few weeks ago, Heather and I threw together a bunch of ingredients we had in the house to roast a chicken.  We found some chickens at Whole Foods that are pasture raised, and aren’t horribly expensive, so we decided to put together a quick dinner.  We threw the picture out on Instagram, and someone on our Facebook page asked for a recipe.  

Beef Short Ribs

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Short ribs are one of my favorite things.  They’re juicy and tender, and often fall off the bone.  We decided to pick these up shortly after coming up with our barbecue sauce recipe to celebrate the life of our friend Brian, and with it still on the mind, we slathered it on these short ribs and went to town.  

Cauliflower Rice

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The other day on our Chicken & Shrimp Paella recipe, someone asked how it is that we make the cauliflower rice that goes with the recipe.  We realize that there are probably a million other cauliflower rice recipes out there, but I wanted to add my two cents into the proverbial arena.  (Google confirms 8.84 million results for “cauliflower rice”)

Beef Barbacoa

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When in a pinch, I will occasionally visit the local Chipotle for a quick lunch; their carnitas or barbacoa salad with extra salsa, hot sauce, and guacamole is extremely filling, and not too hard on the wallet when it comes to healthy eat-out options.  The other day, I wanted to attempt to recreate some of what I love about barbacoa at home.  

Mushroom Meatballs

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Meatballs were a favorite of mine growing up.  Just the other day, Heather and I realized that we have never actually made meatballs and pasta (zoodles or otherwise).  Having been together almost 3 years, I immediately found this unacceptable and wanted to make things better.

We probably all have a family version of meatballs, usually including some combination of ground beef, lamb, veal, or pork, but as I’m trying to make 2013 less meat-focused, I added mushrooms.  I “hated” mushrooms as a kid until I realized that I didn’t automatically hate everything my dad did (sorry, mom).  You’ll enjoy these meatballs with marinara, on their own, or in the traditional sense with the “noodles” of your choosing.