buffalo chicken ranch potato skins.

Potato skins.  A bar food favorite!  Buffalo chicken.  Best flavor of chicken.  Let’s mix them, ok?!

I live alone and didn’t want to eat these for 18 days. Therefor, I only made 4 skins, you can easily double, triple, quadruple (etc.) this recipe for your serving needs.


Buffalo Chicken Ranch Potato Skins

2 Baked Potatoes

1 Cup Cooked Shredded Chicken

1/2 Cup Frank’s Hot Sauce

2 Tablespoons Ranch* (additional for garnish)

1.  Cut your potatoes in half and scoop out the middles.  (I saved it for mashed potatoes later in the week)

2. Put empty skins back in oven on 400 degrees for 7-10 minutes to crisp up a little.

3. Mix together warm chicken, hot sauce, and ranch.

4. Stuff inside your skins with 1/4 of the mixture each. Garnish with whatever you’d like… chives, ranch, cheese, bacon, e.) all of the above.

*To make some dairy free ranch, I mixed 1 Cup of Tofutti Sour Cream with 2 Tablespoons of a homemade ranch seasoning.

Homemade Ranch Seasoning

1 Tablespoon Parsley

1 Tablespoon Dill Weed

2 Teaspoons Dried Onions

1 Teaspoon Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon Dried Chives

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

I mix these spices together and keep in a glass jar then add it to EVERYTHING.  Because, ranch makes life better!



valentine’s day. 1 day later.

Hope you all had a great holiday filled with tasty desserts. Because that’s what this holiday is about!



How to:
1. Buy store bought cinnamon rolls
2. Unroll the cinnamon roll
3. Roll from each outside in, evenly, stopping about 2 inches from each other
4. Push your two circles together and pinch to make your heart point
5. Arrange in pie pan, points to the middle (I left one rolled and put it in the center)
6. Bake at 400 for 12-14 minutes.
7. Ice those suckers, then devour!

dairy-free potato spinach soup.

Yes, my Christmas tree is still up.  That’s not what we are here to talk about.

Soup!!  The meal you make by emptying out your fridge.  Enjoy!


Dairy-Free Spinach Potato Soup

4 medium to large Potatoes

1 Carrot

1 stalk Celery

1 medium Onion

2 cloves of Garlic

2 links of Sausage

2 tablespoons Dairy-Free Butter

1 tablespoon Tapioca Starch

4-5 tablespoons Chicken Base

2 cups Water

2 cups Almond milk

1 cup Spinach

  1. Chop up all veggies and sausages.  Put the potatoes in a pot of boiling water.  Cook until easily mashed with a fork.  Drain, set aside.  At the same time add the carrots, garlic, onions, celery, and sausages into a large stock pot on low to medium heat.  Cook until carrots and celery are soft.  (If your sausages cook out a lot of fat you might want to drain.)
  2. Add tapioca starch and butter to stock pot and cook on low until you have a rue-like consistency.  Golden brown color.
  3. Add water and chicken base to stock pot and stir.  Once mixed up add potatoes into the pot. And simmer lightly.
  4. Add in almond milk, chopped spinach and any salt or pepper to taste.  Once almond milk is heated, your soup is ready to serve.