Italian Seasoning Blend

Italian Seasoning Blend

When we decided to make homemade pizza last night I had to mix up a new batch of Italian Seasoning. Then I realized I hadn't shared my recipe yet!  We go through the stuff like crazy (it's my daughter's favorite ethnic food category).  It's so easy to throw in a red sauce for spaghetti or lasagna.  I often bump it up by adding additional herbs or spices, depending on what I am making...but it's Continue Reading

Yes, It IS a Post About Pickles!

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If you're not allergic to allium (onions, garlic, etc.) try a little experiment. Next time you are at the grocery store pick up some jars of pickles. Read the labels and try to find some that don't contain "onion (including dehydrated or powder), garlic, spices or natural flavors". This pretty much works for most "packaged" savory foods...but you will have a hard time finding any. If you are Continue Reading

Get Your Bouillon On!

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Maybe when it's called for in a recipe, or you just want to ramp up the flavor in a dish you can simply throw in a cube (or teaspoon) or two of commercial bouillon. That's great if that's how you roll. However, that's just not possible for someone who is allergic to the allium family (onions, garlic, shallots, leeks, chives, etc.).  Besides the dehydrated onion and/or garlic found in every Continue Reading

Sauteed Kale with Crushed Red Pepper

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Happy Weekend! Thought I would end the week by sharing the recipe for Sauteed Kale I served with my Artichoke Chicken. Mostly when I hear about sauteed greens, garlic and often onions are involved. That's great if you can have those things, but I can't...so I wondered what I might do instead. Here's what I came up with. Quick & easy! I heated a couple - well, now that I look, maybe 3 - Continue Reading

Artichoke Chicken

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This dish was inspired by Pinterest and a guest on The Chew, but I had to make so many changes for my allergies & lifestyle that it's pretty much become my own. It's easy to assemble and stick it in the oven. You do have to baste the chicken every 30 minutes, but oh the wonderful aromas you experience when you do! The ingredients: Preheat the oven to 350, halve your artichoke hearts, Continue Reading