Buffalo Chicken Zucchini Boats

New Year, New Me, right? ‘Tis the season I suppose! I vowed to myself that I would cook more (and blog more!) in 2017, so here’s my debut. I know you’ve all been waiting on bated breath.


Not quite a year ago, I was diagnosed with celiac disease, and while the transition to the gluten free life has been easier than I suspected, it has been a transition nonetheless. It requires me to be more mindful of what I’m putting in my body, and definitely requires a bit of preparation and thinking ahead. So, my goal has been to cook more – which I hope I’ll achieve better in 2017…

My hope in sharing gluten free recipes is that it’s a realization that gluten free does not mean nasty and tasteless! Nowadays, there are so many gluten free subsititues (thankfully!), so virtually anything can be modified to suit my celiac needs.

I found this recipe for 4-Ingredient Buffalo Chicken Zucchini Boats from The Wholesome Dish on Pinterest, and let’s just say, they did not disappoint!


Easy to put together, and full of flavor, this is a healthy weeknight meal that comes together quickly and deliciously – and it won’t break the bank (also important). Full of chicken and cheese, with the added bonus of veggies (!!!) this was a hit, and the leftovers were just as tasty. This will definitely be making a regular appearance in this new year.

Enjoy!

Buffalo Chicken Zucchini Boats

Recipe via The Wholesome Dish

Serves 4

Ingredients :

  • 4 small-medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ½ cup Buffalo Wing Sauce (not regular hot sauce)
  • 1 cup shredded mozzarella cheese

Directions :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally.
  3. Remove the skillet from the heat. Stir in the buffalo wing sauce.
  4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up.
  5. Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese.
  6. Cover the baking dish with foil. Bake for 35 minutes, or until cheese is browned and melted.

*Christmas* Cake Batter Chocolate Chip Cookies

Merry Christmas Eve, all! I hope you all are ready for the big holiday and not running around crazy with a million things to do. With just hours left before the celebrations begin, I hope you can take this time to relax and spend time with family. That’s my plan! That, and eating a zillion cookies and drinking a glass (or ten) of wine. Yahoo!

  
I thought it would be nice to share a fun cookie recipe for the holiday. It’s super easy, and from one of my favorite bloggers Sally’s Baking Addiction and her fabulous cookbook, Sally’s Baking Addiction (available on Amazon!).

I took Sally’s Cake Batter Chocolate Chip Cookie recipe and Christmasified (DEFINITELY a word) them. I rolled them in green and red sugar before baking and used only white chocolate chips – yum! The original recipe is just as delish. Hope you all enjoy! XO!

Cake Batter Chocolate Chip Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow or white boxed dry cake mix
  • 1/2 tsp baking soda
  • 3/4 cup (1 1/2 sticks) butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1 cup white chocolate chips
  • colorful sugar sprinkles to roll the cookies

Steps

  1. In a large bowl, sift the flour, cake mix and baking soda together. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Add the egg and vanilla. Beat on medium speed for 1 minute, scraping down the sides as needed. Using the mixer on low speed, slowly add the dry ingredients into the wet ingredients until combined. Do not overmix. With a large spoon or rubber spatula, fold the white chocolate chips into the dough. Cover the dough and chill for at least 2 hours (or up to 3 days).
  3. Remove the chilled dough from the refrigerator and allow to soften slightly at room temperature for 10 minutes.
  4. Preheat oven to 350*F. Line two large cookie sheets with parchment paper or silicone baking sheets. Place sugar sprinkles into small bowls.
  5. Roll the dough into balls, about 1 1/2 tablespoons of dough per cookie. Roll the cookie dough balls to be taller rather than wide. Roll the cookie dough balls into the sugared sprinkles, coating all sides with sugar. Place the cookie dough balls 3in apart onto each cookie sheet and bake each batch for 10-13 minutes until the edges are slightly browned. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.