My Top 5 Favorite Recipes from Cravings
1. Prosciutto Wrapped Stuffed Chicken BreastsThis is hands down my favorite recipe in the cookbook. It’s simple, yet packed with flavor and easy to cook for a crowd. She shared her recipe with Shape magazine, so I’ve linked it here in case you don’t own the cookbook.
2. Cauliflower Mash with Roasted Garlic and RicottaThis was a great alternative to mashed potatoes. The roasted garlic was prepared in a way that I was unfamiliar with (in a good way), and it yields a delicious garlic oil that you can use in all kinds of recipes. It’s pretty much a staple for me now — you won’t be able to live without it once you try it either!
Roasted Garlic Oil
Chrissy Teigen's Roasted Garlic Oil
- 2 1/4 cups olive oil
- 30 large or 40 medium cloves garlic, peeled
- In a small saucepan, combine the oil and garlic cloves. Set over medium-low heat so the oil heats up slowly. The garlic will start to sizzle after 10-15 minutes. Continue to cook the garlic until it turns golden brown, about 30-40 minutes longer. Remember: keep the heat low so it doesn't turn dark brown or get a hard outer layer.
- Remove from heat and let it sit at room temperature for 1-2 hours (up to 24). Strain the cloves from the oil and store separately in the refrigerator. Let the oil come to room temperature before using.
3. Armadillo Cheesy Garlic BreadOhhhh this is oh so bad for your diet (seriously how is she a supermodel?!) but it is ohhhh so worth it. Even non-mayo lovers LOVED this gooey gooey cheesy bread. I love the way it’s presented too, where everyone just kind of helps themselves by peeling off a bite. Or two.
4. Roasted Cauliflower, Feta and Orzo SaladThis roasted cauliflower salad is so delicious. The flavor combination is a hit with everyone and you can make it super easy on yourself and buy the pre-chopped cauliflower from the grocery store. It was great the day of cookbook club and saved well for leftovers too! My friend Katie at Tulsa Details shared the recipe on her blog – get it here!
5. Crab, Cream Cheese and Scallion WontonsWhile these are a little time consuming, they’re super easy to put together and honestly, it’s a kinda zen-like to perfectly fold the wontons and repeat. The recipe was shared on the House and Home website if you want to check it out. Now that I think about it, I need to try these again in the air fryer… stay tuned!
I transformed Chrissy’s sweet and salty coconut rice into a healthy side dish by swapping white rice for cauliflower rice. It is so delicious, I promise you’ll hardly notice! Let me know if you try it and tag me if you share it!
BONUS RECIPE ALERT!!
SWEET AND SALTY CAULIFLOWER COCONUT RICE RECIPE
Cauliflower Sweet & Salty Coconut Rice
- 1/4 c. shredded unsweetened coconut flakes
- 1 Tbsp coconut oil
- 3 cups cauliflower rice
- 1 cup coconut milk
- 1/2 tsp salt
- 1/2 to 1 tsp coconut sugar optional
- In a dry skillet, toast the coconut flakes over medium heat, stirring constantly until browned. Remove from skillet and set aside.
- In the same skillet, add coconut oil and heat until melted. Add cauliflower rice and stir to coat. Cook, stirring occassionally, for 5 minutes until fragrant. Add in the coconut milk, salt & sugar, and reduce heat to medium-low. Simmer for 10-12 minutes. Remove from heat and top with toasted coconut for serving.