I am slightly obsessed with avocado sauce. I find myself thinking of things to make just so I can top it with this magical stuff.
Wow. Dijon + Maple + Chicken Thighs = a heavenly smelling kitchen. It also creates a dish packed with flavor.
I was in search for inspiration for a fall apple dish and thought of my Mom. Growing up, my Mom would make baked apples for dessert quite often. She would slice the apples up and toss them with maple syrup, vanilla, and tons of cinnamon. They are simple, delicious, and a much healthier option than most desserts out there.
Today I’m sharing more of a technique than a recipe. I am a huge fan of homemade stock. You can control every single ingredient which is especially important if you have any kind of food allergy or special diet requirements. You can make this stock gluten free, low sodium, low fat, sub the chicken for an array of mushrooms for a vegan stock… the possibilities are endless. The technique is the same.
This morning I woke up ready to conquer the day. I did an hour of blogilates (thanks Cassie!), got ready, and even ate breakfast at home. I’m usually more of a quick smoothie in a travel mug kind of girl. Then, I get to work and I realize…. I totally forgot to put the chicken in the crock pot. How did I forget to put the chicken in the crock pot?! It was going to be a delicious bbq pulled chicken on a sandwich thin with some crunchy, refreshing broccoli slaw. The chicken thighs would cook all day until they were falling apart, but they never made it to their slow cooker destination. So, on to plan b. Roasting! Roasting veggies, meat, anything really is one of my all time favorite cooking methods. Crank the oven to 425, season, pop the chicken thighs in, flip halfway through and you are done. Low maintenance, just like my no heat curls today.