Herbed Chicken Breast with Carrot Purée and Brown Butter

When we visit our cabin in Sundance, Utah, we often eat at a little farm to table restaurant nearby. They serve an amazing Herbed Chicken Breast with Carrot Purée and Brown Butter that we just love. When we return home we always crave that meal. So I recreated it, and you my lucky friends get to reap the rewards!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Herbed Chicken Breast with Carrot Purée and Brown Butter #bakedchicken #carrotpuree #glutenfree #paleo

 

The Chicken:

Brined for 30 minutes, smothered in herbs and then cooked with the skin on, this chicken breast is anything but dry and tasteless. Browned in a skillet and then oven finished, so you have that fabulous combination of crispy skin and tender meat. This meal is casual enough for everyday and special enough for romantic celebrations.

Herbed Chicken Breast with Carrot Purée and Brown Butter #bakedchicken #carrotpuree #glutenfree #paleo

 

THREE KEYS TO MAKING A PERFECTLY TENDER CHICKEN BREAST:

  1. Bone in, skin on! The bone and the skin make for the most flavorful, tender chicken breast.
  2. Brine: Don’t be intimidated! It’s as simple as soaking the chicken in salt water for 30 minutes.
  3. Start on the cooktop, finish in the oven. Tender inside, crispy outside. And there you have it! How easy is that?

The Carrot Purée and Brown Butter:

There is nothing better than taking a forkful of this savory herbed chicken and swirling it around in that bed of sweet carrot purée and browned butter. If you have never tasted brown butter, it has a caramelized nutty flavor that basically makes this meal a little piece of heaven.

Herbed Chicken Breast with Carrot Purée and Brown Butter #bakedchicken #carrotpuree #glutenfree #paleo

Need More Healthy Chicken Recipes?

Chicken lovers, click here, here, and here!

The Recipe: Herbed Chicken Breast with Carrot Purée and Brown Butter

Tips and what you will need: People often overcook chicken, making it dry. Resist that temptation! You will need a food processor or blender, an oven safe pan and a good sea salt: I use fine himalayan sea salt for brining.

Herbed Chicken Breast with Carrot Purée and Brown Butter
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A tender chicken breast, rubbed with herbs and served with whipped carrots and brown butter!

Course: dinner
Keyword: brown butter, carrot puree, herbed chicken, Paleo, roasted chicken
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 chicken breasts, bone in skin on
  • 1/3 cup kosher salt, or Himalayan sea salt (for brining)
  • 3 tablespoons olive oil
  • pepper, to taste
  • garlic powder, to taste
  • 4 sprigs fresh thyme, leaves stripped and chopped (you can use extra sprigs for garnish)
  • 2 tablespoons freshly chopped parsley
  • 4 cups carrots, peeled and sliced 1/4" thick
  • 2 cups chicken broth
  • 1/2 cup plus 2 tablespoons butter, separated
Instructions
  1. Place 6 cups water into a large bowl, add sea salt and stir. Add chicken breasts. Go do something productive or take a nap while chicken brines for 30 minutes

  2. Preheat oven to 400 degrees and place oven rack in upper third of oven

  3. Remove breasts from salt water and pat dry with paper towel. Brush chicken skin with a little olive oil. Sprinkle with garlic powder, sea salt and pepper. Rub gently into skin

  4. Heat oven safe pan on cooktop on med /high heat for two minutes. Add olive oil. When oil is hot add chicken, skin side down to pan, cooking until golden brown, lowering heat if necessary (about five minutes)

  5. Turn chicken skin side up, sprinkle with thyme and transfer pan to oven and cook for 20-30 minutes depending on the size of chicken breast.

  6. While chicken breasts are cooking, make carrots and brown butter:

  7. Place a medium size sauce pan on cooktop on high heat, add broth. Bring to a boil, then lower to a simmer. Add carrots and cook until soft and much of the broth has evaporated (about 8 minutes) NOTE: if the carrots are soft but you feel like there is too much broth left in the pan, pour broth into a small bowl and use only if needed to thin our puree

  8. Pour into carrots and what's left of broth into processor or blender, add 2 tablespoons butter, a pinch of sea salt and pepper and blend until smooth. Place back in pan and keep warm while you make brown butter:

  9. Place a very small pan on medium heat, add 1/2 cup (1 stick) butter. Simmer butter, stirring frequently for about five minutes. Be patient. Butter will bubble, then become frothy and finally the center will erupt with a golden color. Immediately turn off heat and stir. Your butter is now browned! 

  10. When chicken breasts are done, plate food: Divide carrots evenly onto four plates, top with chicken, drizzle with brown butter and garnish with parsley and a few remaining sprigs of thyme. Eat up!

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Easy Garlic Lime Chicken Tacos with Lime Crema

Tacos. I can’t think of anyone who doesn’t love them. And these Easy Garlic Lime Chicken Tacos with Lime Crema are as easy to make as they are to love!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Tortillas:

No need to dirty a pan, we simply cook the freshest corn tortillas we can find right on the burner flame! Not only does it warm them up but it gives them those lovely charred edges.

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Chicken:

Because we here at The Organic Kitchen like to make life easier, we offer this recipe using rotisserie chicken. But if you love to roast your own, you can double the recipe for our spicy lime chicken and use that, either way, you are going to toss that tender chicken in fresh lime juice, garlic and jalapeño for a fabulous taco filling!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

The Add Ons and Lime Crema:

Because this chicken is so flavorful, we keep the toppings fairly simple: avocado, Cotija cheese, and tomatoes. The final flavor flourish is the lime crema! Sour cream, mixed with lime juice and zest…yup, that’s it. So easy but adds a touch of creamy lime to each taco!

Easy Garlic Lime Chicken Tacos with Lime Crema! #glutenfreetacos #chickentacos #recipesfortwo #limecrema #cookingfortwo

 

The Recipe: Easy Garlic Lime Chicken Tacos with Lime Crema

What you need: a good pan and as always, a fabulous knife!

5 from 6 votes
Easy Lime Garlic Chicken Tacos with Lime Crema
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy tacos made using rotisserie chicken tossed in fresh herbs and spices! If you would rather roast your own chicken, see my link above for spicy lime chicken.

Course: dinner
Cuisine: Mexican
Keyword: cinco de mayo, easy dinner recipe, easy lunch recipe
Servings: 12 tacos
Author: Linda Spiker
Ingredients
For Lime Crema:
  • 1/2 cup crema or sour cream
  • juice and zest of half a small lime
  • pinch of sea salt and freshly ground pepper
For Tacos:
  • 2 large ripe avocados, peeled and diced or sliced
  • 16 cherry tomatoes, cut in half or quartered
  • 4 limes, two for juice and two for garnish
  • juice of one lemon
  • 1-2 tablespoons minced jalapeno pepper, depending on how hot you like it!
  • 2 cloves garlic, peeled and minced finely
  • 6 cups sliced rotisserie chicken, or use my spicy lime chicken linked above
  • 2-3 tablespoons olive oil
  • Sea salt and freshly ground pepper to taste
  • 12 corn tortillas
  • 6 oz Cotija cheese
  • 4 tablespoons chopped cilantro for garnish
Instructions
For crema:
  1. In a small bowl whisk together sour cream or crema, lime juice, zest, sea salt and pepper, set aside

For Tacos:
  1. Prep tomatoes and avocado, set aside. Crumble Cotija cheese.

  2. Juice lemon and two limes, whisk with jalapeno and garlic, set aside

  3. Quarter remaining limes for garnish

  4. Slice chicken

  5. Place a pan on medium heat, add olive oil. When oil is hot add chicken and cook, gently stirring here and there until heated through

  6. While chicken cooks, heat tortillas on other cooktop burners, using tongs to turn

  7. When chicken is heated through, toss with prepared lemon/lime juice and herbs, season with sea salt and pepper

  8. Fill tortillas with chicken, avocado, tomato, cotija cheese, garnish with crema and cilantro and serve!

 

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Easy Chicken Piccata with Baby Arugula

When it comes to romantic meals, this Easy Chicken Piccata with Baby Arugula ranks high on our list! It’s beautiful, light, lemony and best of all, simple to make.
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Easy Chicken Piccata with Baby Arugula #chickenpiccata #glutenfree #grainfree #pasta

How To Get It Done Quickly and Easily!

To keep this meal quick and easy, we use chicken tenders dredged in in flour, sautéed in olive oil, lemon and white wine and then toss it all together with pasta and baby greens! The entire meal takes about 20 minutes to make. We love this meal any time, but it’s also perfect for celebrating anniversaries, Valentine’s day and simply double the recipe for small dinner parties!

Easy Chicken Piccata with Baby Arugula #chickenpiccata #glutenfree #grainfree #pasta

Make This Meal Gluten or Completely Grain Free!

To make this meal gluten free we use Jovial Gluten Free Pasta! The grains are not only gluten free but are soaked for easy digestion! BUT if you want to go completely grain free we recommend Cali’flour Foods pasta! I love introducing you to interesting new healthier pasta options and Cali’flour Foods has come up with a winner! This pasta is made with only two ingredients: cauliflower and lentils for a firm, al dente, grain free pasta that tastes great and has fabulous texture. I also love Cali’flour foods pizza crusts. And now they make mini flat breads too!

Easy Chicken Piccata with Baby Arugula #chickenpiccata #glutenfree #grainfree #pasta

 

The Recipe: Easy Chicken Piccata with Baby Arugula for Two

Tips and what you need: for best results cook pasta to package instructions. You will need a stock pot, and a colander. If you want to try GRAIN FREE CALI”FLOUR FOODS PASTA <—click!

5 from 12 votes
Easy Chicken Piccata with Baby Arugula
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick and easy version of a traditional Chicken Piccata with a heathy twist of added baby greens!

Course: dinner
Cuisine: Italian
Keyword: #chicken piccata, grain-free, pasta
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 10 ounces chicken tenders
  • 6 ounces pasta, we love Jovial gluten free pasta or Califlour Foods Grain Free Pasta (see links above)
  • sea salt and freshly ground pepper, to taste
  • 1/2 cup your favorite flour (regular, gluten free, or almond flour)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons white wine
  • 1 cloves garlic, peeled and minced or grated
  • 1 lemon ( juice one half, slice the other)
  • 1/3 cup chicken broth
  • 1/2 tablespoon capers, drained
  • 2 tablespoons butter
  • 1 cup baby arugula
  • 1/4 cup grated parmesan cheese
  • sprinkling of toasted pine nuts (optional for garnish)
Instructions
  1. Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken

  2. Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside

  3. Place medium sized pan on med/high heat. When pan is hot, coat pan with olive oil. When oil is hot but not smoking add chicken tenders

  4. Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)

  5. Remove chicken from pan, place on a plate and cover (don't worry if chicken is not cooked through, we cook it more in a minute)

  6. Turn heat off. Add wine to pan

  7. Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits as wine simmers

  8. When wine is simmering, add minced garlic

  9. Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir

  10. Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook) Check chicken to be sure it is cooked through and turn off heat.

  11. Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss with a pinch of sea salt

  12. To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve

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Paprika Rubbed Chicken Breasts and Asparagus!

We moved from Southern California to Gig Harbor Washington last month. Moving (as I am sure you know) pretty much dismantles your life. Regular exercise, good sleep, and healthy eating all get thrown out the window. But I took measures to insure we have healthy dinners our first few weeks in the new house by ordering meals from Sun Basket  meal delivery. And they have allowed me to share their recipe for Paprika Rubbed Chicken Breasts with Asparagus and Olive Tapenade with you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Paprika Rubbed Chicken Breasts with Asparagus #cookingfortwo #recipesfortwo #paprikachicken #keto #whole30

SUN BASKET: PERFECT FOR COUPLES OR FAMILIES!

Moving may be a mess, but our diets don’t have to be! Even in the chaos, we are eating nutritious meals thanks to Sun Basket. Each Sun Basket box contains three nights of fresh, healthy, gourmet meals that are perfectly portioned!

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EASY, CONVENIENT, AND LESS EXPENSIVE!

All you have to do is open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later enjoy an incredibly delicious meal. Another perk, you don’t have to go to the store! And honestly, for the two of us, having  Sun Basket  delivery is cheaper than if we went to the store and bought everything ourselves.

Paprika Rubbed Chicken Breasts with Asparagus #cookingfortwo #recipesfortwo #paprikachicken #keto #whole30

 

18 MEALS TO CHOOSE FROM EVERY WEEK!

Sun Basket kicked off 2019 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
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      • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
      • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

    Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

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About This Meal:

A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus. Colorful, light and flavorful this meal will surely be a seasonal favorite!

 

The Recipe:Paprika Rubbed Chicken Breasts and Asparagus

Tips and what you need: a good frying pan and of course a good knife! 

Choose from 18 healthy & delicious recipes a week from Sun Basket! Save $45 if you order today!

5 from 3 votes
Paprika Rubbed Chicken Breasts and Asparagus
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A two-olive tapenade brings richness to smoky paprika-rubbed chicken breasts, served with one of our favorite spring vegetables, asparagus. Colorful, light and flavorful this meal will surely be a seasonal favorite! If you can't find boneless skin on chicken breasts, no worries. You'll follow the directions in bold below and cook a little longer.

Course: Main Course
Cuisine: Mediterranean
Keyword: chicken, chicken dinner, keto, Paleo, whole30
Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
  • 1-2 organic shallots
  • 10 ounces organic asparagus
  • 1-2 tablespoons olive oil
  • 2 boneless skin on chicken breasts (about 6 ounces each) BTW if you can't find boneless skin-on, no worries, just buy bone in and follow directions below
  • 1 teaspoon sweet smoked paprika
  • 1 organic lemon
  • 1 ounce pitted Kalamata olives
  • 1 ounce pitted Castelvetrano olives
  • 1-2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh flat-leaf parsley
Instructions
Prep and cook the vegetables
  1. Peel the shallots and cut them crosswise into ¼-inch-thick slices. Separate the slices into rings.

    Snap off the woody ends from the asparagus.

    In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shallots and asparagus, season with salt and pepper, and cook, turning the asparagus occasionally, until the shallots start to soften and the asparagus is crisp-tender, 3 to 5 minutes. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed. Wipe out the pan.

    While the vegetables cook, prepare the chicken and lemon.

Prep and cook the chicken and lemon
  1. Pat the chicken dry with a paper towel; season generously with salt and pepper and the sweet smoked paprika.

  2. Juice half the lemon and set aside for the olive tapenade; cut the other half in half lengthwise, then crosswise into ¼-inch-thick half-moons.

  3. In the same pan used for the asparagus, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and the lemon slices and cook until the chicken skin is well browned and the lemon slices begin to char, 5 to 6 minutes. Transfer the lemon slices to the plate with the asparagus. Turn the chicken and cook until the meat is firm and cooked through, 3 to 5 minutes. Transfer to a plate. (if using bone in skin on: after browning skin and turning skin side up, place a lid on the pan and cook for 10 minutes or until breasts are cooked through)

    While the chicken and lemon cook, prepare the olive tapenade.

Make the olive tapenade
  1. Finely chop the olives, checking for any pits.

    Finely chop, press, or grate enough garlic to measure ½ teaspoon (1 tsp).

    Strip the parsley leaves from the stems; coarsely chop the leaves.

    In a medium bowl, stir together the olives, garlic, parsley, 1 tablespoon lemon juice, and 1 tablespoon plus 1½ teaspoons oil. Season to taste with salt and pepper.

  2. When chicken is done, remove from pan, quickly add lemon and asparagus back to pan and toss for one minute to re-warm. Transfer the asparagus and lemon slices to individual plates. Top with the chicken and olive tapenade and serve.

 

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Roasted Citrus Herb Game Hens with Vegetables

When it comes to incredible, healthy comfort food you can’t beat Roasted Citrus Herb Game Hens with Vegetables. Easy to prepare, stunning to look at, and oh so aromatic and flavorful. Truly a delight for the senses!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Roasted Citrus Herb Game Hens with Vegetables #gamehens #roastchicken #recipesfortwo #whole30 #paleo

The Hens:

We love roasted chicken, but now that it’s just the two of us we opt for organic game hens, rubbed in herbed butter and roasted to perfection! And just the right portion size. Of course if you are cooking for more than two, use a roasting pan and you can double or even triple the recipe.

Roasted Citrus Herb Game Hens with Vegetables #gamehens #roastchicken #recipesfortwo #whole30 #paleo

The Veggies:

Sweet shallots, brightly colored rainbow carrots, and potatoes round out this beautiful meal.

Roasted Citrus Herb Game Hens with Vegetables #gamehens #roastchicken #recipesfortwo #whole30 #paleo

Roasting:

I definitely like to keep meals easy. And while this meal requires a little prep, after that you just   pop it in the and let the hens and vegetables roast together in one pan for easy clean up. It cooks while you go do other things, like check your Instagram.

Roasted Citrus Herb Game Hens with Vegetables #gamehens #roastchicken #recipesfortwo #whole30 #paleo

The Recipe: Roasted Citrus Herb Game Hens with Vegetables

Tips and what you need: make sure to allow time for hens to completely thaw and then remove from the oven an hour before cooking to allow to come to room temp before cooking. You will need a cast iron or oven safe pan.

5 from 2 votes
Roasted Citrus Herb Game Hens with Vegetables

A delicious one pan meal for two! Paleo and Whole 30.

Course: dinner, Main Course
Keyword: gluten free, Paleo, roast chicken, whole30
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 2 1 pound game hens (room temp)
  • 2 medium shallots, peeled and quartered
  • 6 carrots, peeled and sliced into 2" pieces (I used rainbow carrots)
  • 2 medium size rose potatoes, cut into 1 1/2 inch chunks
  • 1-2 tablespoons olive oil
  • 1/4 cup butter, room temp (can be subbed with ghee)
  • Sea salt and pepper to taste, be generous
  • 1 teaspoon fresh thyme, leaves stripped and chopped
  • 3 sprigs rosemary. 1 sprig leaves chopped, 2 left whole
  • 3 cloves garlic (one minced, the other two left whole)
  • zest of half a lemon, cut other half into wedges
Instructions
Prep Chicken:
  1. Be sure hens are completely thawed and remove them from fridge an hour before cooking so they can come to room temp. Rinse under warm water inside and out, pat dry with paper towels set aside.

  2. Preheat oven to 400 degrees and place rack in center position

  3. Prep veggies and place in cast iron skillet or oven safe pan, drizzle with olive oil, generously sprinkle with sea salt and pepper, toss

Prep Herbs and Butter:
  1. Strip leaves from thyme sprig and chop, strip leaves from one sprig rosemary and chop (about 1 teaspoon), mince 1 clove garlic. Zest half the lemon and cut the second half into two wedges.

  2. Use a fork to mash soft butter, minced garlic, lemon zest, thyme, chopped rosemary and generous pinches of sea salt and black pepper together. Melt butter mixture, set aside

  3. Make two small wells in pan by pushing the veggies to the side and set hens in each well. Use hands or pastry brush to rub/brush herb butter mixture onto chicken 

  4. Place in the oven and cook for 1 hour, rotating pan a half turn 30 minutes into cooking (note: ovens are notoriously inconsistent and cooking time can vary depending on size of bird and altitude. Juices should run clear and internal temperature should be 165 degrees. You can use a meat thermometer if you want to take the guess work out of it)

  5. If chicken isn't quite browned enough, turn on broiler for a few minutes to brown. When hens are done, remove from pan, tent with foil and allow to "rest" for 10 minutes. Turn oven off and put pan with veggies back into the oven while you wait.

  6. To plate: place veggies and chicken onto plates, drizzle with pan drippings and garnish with parsley if desired. Serve and enjoy!

 

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