Not exact matches
This decadent,
stick -
to - your -
ribs chia seed pudding is filled with a homemade salted date caramel and toasted hazelnut
butter.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery
ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2
stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg,
to taste 1/2 cup minced fresh parsley leaves
With cream,
butter, and cheddar cheese, the sauce features all sorts of keto heavyweights
to guarantee a
stick -
to - your -
ribs kinda meal.
• Focus on old - fashioned
stick -
to - your -
ribs breakfasts like bacon, eggs and sourdough toast — or soaked porridges with plenty of
butter or cream.
One of my favorite add - ins
to my oatmeal has always been bacon, brown sugar, and
butter (my mom use
to fix for us when we were kids) I just love the sweet and salt taste as it
sticks to my
ribs all morning.
This decadent,
stick -
to - your -
ribs chia seed pudding is filled with a homemade salted date caramel and toasted hazelnut
butter.