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Stovetop Mac and Cheese

February 14, 2019

Easy stovetop mac and cheese is a quick, delicious one-pot recipe with only a few ingredients. Perfect for when you want quick homemade mac & cheese flavor but don’t have time to bake it. There’s no need to open a box of mac and cheese with powdered cheese! All you need is pasta, evaporated milk, milk, salt, butter, and cheese. So good!

a close-up picture of stovetop mac and cheese in a white bowl with a spoon [Read more…]

Filed Under: By Course, By Main Ingredients, Easy Recipes, Grains and Breads, Main Dishes, One-Pot Recipes, Pasta, Recipes, Sides Tagged With: cheese, main dishes, pasta, side dishes By Mary // Chattavore 1 Comment

White Lily Biscuits & Gravy

December 16, 2018

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

These White Lily biscuits are a Southern tradition. They’re based on my Granny’s baking powder biscuits and they’re perfect with creamy sawmill gravy!
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
When you order anything other than breakfast at Cracker Barrel, there is a very important question that they ask you:

“Biscuits or cornbread?”

Biscuits, duh.  Ah, biscuits.  Though I’ve developed a much greater appreciation for cornbread since I developed my own method of making it, I would never, ever choose cornbread over a biscuit.  NEVER.

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
I remember as a kid asking my mom to make biscuits from scratch, or to make biscuits from scratch with me, or something.  I don’t recall that it ever happened.  My mom is a great cook but was never much for baking from scratch, which is a shame since her mom made some famous-in-these-parts yeast rolls (she was the cafeteria manager at the elementary school near their home and made the rolls from scratch.  People from the community would come to the school to buy her rolls).  I never met my mom’s mom (Mamaw) but wish I knew how to make those rolls.  The biscuits in our house back in those days were poppin’ fresh, probably with flaky layers.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
My first experience with homemade biscuits?  NOT GOOD.  Don’t ever try to make biscuits from scratch for the first time on Thanksgiving.  Take. My. Word.  Why I decided to make biscuits on Thanksgiving anyway I’m not quite certain (Thanksgiving doesn’t generally make me think, “Mmmmm, biscuits….”) but I did.  It was the very first Thanksgiving-the very first anything-that we hosted in our house, with Philip’s family and my family jammed into our not-very-big house.  Philip’s sister put the sweet potato casserole into the teeny little broiler drawer in our ancient stove (yes, you read that correctly.  A broiler drawer.  It was wide enough to fit a broiler pan into and it was on the bottom of the stove because what could possibly go wrong with fire shooting out of a broiler that’s four inches from the floor?????) and set the marshmallows on fire.  But that’s not the point here.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
The point is this: I set out to make biscuits.  They involved flour, baking powder, baking soda, salt, shortening, and milk.  The directions stated that the biscuits should be rolled to 3/4″ thickness.  Those jokers at Better Homes and Gardens actually showed someone measuring the biscuit dough with a ruler.  I don’t think Philip and I got out a ruler, but we were definitely all like, “No, we definitely need to roll it more.”  The directions said not one thing about not overworking the dough or any of that important stuff.

So. I pulled those babies out of the oven, expecting big, beautiful, puffy biscuits.  Instead? Hockey pucks.  Freaking disks of baked biscuit dough.  Philip’s sister called them “biscuit cookies”.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
My ego was bruised.  For several years, I bought my biscuits from the freezer section, till I found the book Small Batch Baking at a bookstore.  My interest was piqued and while I didn’t make very many of the recipes (mainly because they required specialized small equipment) I immediately glommed on to a recipe for southern-style biscuits, supposed to be similar to Hardee’s.  I made them from the book until I eventually committed the recipe to memory, then I started experimenting with my own methods, using all-purpose flour with baking powder, soda, and salt instead of self-rising.  Eventually I started using more baking powder a la my Granny Reese, who used shortening in her baking powder biscuits, but you know I just can’t do that so I use unsalted butter.  Then I started folding the dough to make layers.  I make my White Lily biscuits every Saturday. Sometimes I serve my White Lily biscuits with gravy, sometimes with jam.  But regardless what I serve with them, one thing’s for sure…

I’ll never choose cornbread over a biscuit.  And if you try these White Lily biscuits, you may never either.

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

Mary

Yield: 10-12 biscuits

White Lily Biscuits & Gravy

15 minPrep Time:

12 minCook Time:

27 minTotal Time:

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Ingredients

  • 2 cups all-purpose flour (a soft wheat brand like White Lily will turn out the best biscuits)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter (cold, cut into chunks)
  • 1 cup buttermilk (can also use milk, cream, or half-and-half or splash a little vinegar into the bottom of a measuring cup and fill it the rest of the way with milk to approximate buttermilk)
  • For the Gravy
  • 4 tablespoons bacon or sausage drippings
  • 4 tablespoons flour
  • 2 cups milk
  • salt and pepper (to taste)

Instructions

  1. Preheat the oven to 450 degrees. Put a baking stone or baking sheet in the oven to preheat.
  2. Combine the flour, baking powder, salt, and baking soda in a large bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add buttermilk a little at a time, stirring after each addition, until the mixture comes together into a sticky dough. Turn out onto a floured surface and lightly coat the outside with flour. Flatten and fold into thirds. Repeat the flattening and folding twice, adding flour as needed but being careful not to add too much flour, which will toughen your biscuits.
  4. Lightly press the dough into a rectangle about an inch thick. Use a biscuit cutter or knife to cut into the desired number of biscuits. I use a knife and don't worry about the shape of my biscuits. Not using a biscuit cutter prevents me from having to re-roll the scraps, which will also toughen it.
  5. Place the biscuits on the preheated pan barely touching one another. Bake until lightly golden brown, about 12 minutes. Serve with butter, jelly, gravy, etc.
  6. To make the gravy: While the biscuits are baking, Preheat a 10-inch skillet (cast iron works great) over medium heat. Add the drippings and heat until the fat starts to shimmer. Whisk in the flour and cook for about 1 minute, until it just begins to brown. Add the milk a little at a time, whisking and allowing to thicken after each addition. Continue adding until the gravy reaches the consistency that you like (you may need a little more or a little less than the recipe calls for). Salt and pepper the gravy to taste and serve with biscuits. It's also delicious on toast, chicken-fried steak, mashed potatoes, fries....the list goes on and on!

Notes

This recipe makes 10-12 biscuits, but I usually cut the recipe in half to make 6. Also, to make the biscuits pictured here I used self-rising flour and omitted the salt, baking soda, and half of the baking powder.

Nutrition

7.8.1.2
240
https://chattavore.com/white-lily-biscuits/

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Baking, Easy Recipes, Grains and Breads, How to Cook From Scratch, How-To, Recipes, Sheet Pan Recipes Tagged With: bread, breakfast, Southern By Mary // Chattavore 18 Comments

Eggnog French Toast (Slow Cooker)

November 26, 2018

Slow cooker eggnog French toast is a great way to use up eggnog that's on the brink (not that I know what THAT is) and BONUS: 10 minute prep time and it cooks overnight! | recipe from Chattavore.com

Slow cooker eggnog French toast is the perfect recipe to use up eggnog that’s on the brink (not that I know what THAT is) and BONUS: 10 minute prep time and it cooks overnight! It is SO easy and everyone in your family will love it. Use milk if your family doesn’t like eggnog! Delicious year-round, but PERFECT for Christmas breakfast!

an overhead photo of a plate of slow cooker eggnog french toast with slices of apple and some pomegranate arils on the plate, with a cup of maple syrup in the background

Eggnog Recipe

How many of you, like me, wait with baited breath for eggnog season? I mean, seriously. We get pumpkin spice lattes in September but we have to wait until after Halloween for eggnog? There is something about that that just doesn’t sit well with me. You see where my priorities lie. #eggnogloverforlife

When I was a kid my dad taught me about the glorious beverage that is eggnog, and I was lucky to marry a man who shares my feelings about it. Languishing eggnog is not much of a thing in our house. We throw it back in servings much larger than what is recommended on the side of the carton. NO JUDGMENT PLEASE. We only get eggnog two months out of the year so we make the most of it!

Slow cooker eggnog French toast is a great way to use up eggnog that's on the brink (not that I know what THAT is) and BONUS: 10 minute prep time and it cooks overnight! | recipe from Chattavore.com

Eggnog French Toast

But it does happen, and when it does, you’re gonna need some eggnog recipes. Eggnog French toast is a perfect solution. Not that you can’t buy eggnog for the sole purpose of making eggnog French toast, because that is a 100% legit reason for buying eggnog. Though I hope you will drink some of it too, because eggnog.

Slow Cooker French Toast

Making eggnog French toast in the slow cooker is the perfect way to have breakfast waiting for you when you get up. I mean, you could totally make it as a baked casserole (just sub eggnog for milk in this recipe), but sometimes when you wake up you need to get some carby goodness into your stomach ASAP, and slow cooker eggnog French toast is the ticket to a no-wait breakfast.
Slow cooker eggnog French toast is a great way to use up eggnog that's on the brink (not that I know what THAT is) and BONUS: 10 minute prep time and it cooks overnight! | recipe from Chattavore.com

French Toast for Christmas Breakfast Without the Fuss!

Could you totally do this for Christmas breakfast? Heck yeah you could. Like, eggnog French toast is the perfect Christmas breakfast. And you probably should, because people will love you for it. I mean, those people probably love you already, but they’ll be like, “Heck yeah, eggnog French toast.” Well, that’s what I said when I ate this for breakfast this morning.

Whatever you do, don’t skip the lining your slow cooker with foil and spraying it with cooking spray step. The custard will burn on and will ruin your slow cooker. Ask me how I know (sorry, old wound, still hasn’t healed).

But you’re going to do the aluminum foil and spray step, so don’t worry. Just make eggnog French toast in your slow cooker!

Shared on Meal Plan Monday on Southern Bite!

a close-up photo of a plate of slow cooker eggnog french toast with apples, powdered sugar, and pomegranate arils on the plate, with an Instant Pot and a bowl of maple syrup in the background

Mary

Yield: 4-6 servings

Eggnog French Toast…in the Slow Cooker

10 minPrep Time:

8 hrCook Time:

8 hr, 10 Total Time:

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Ingredients

  • 12oz bread, sliced (Use a sturdy bread like French, sourdough, country bread, or Challah, which is what I used)
  • 4 eggs
  • 2 1/2 cups eggnog
  • 1/4 teaspoon nutmeg
  • maple syrup, powdered sugar, and nutmeg (for serving)
  • cooking spray

Instructions

  1. Tear off a long piece of aluminum foil and fold it in half lengthwise. Use this folded sheet of foil to make a "collar" to line your slow cooker. Tear off another long piece of foil, fold it in half lengthwise, and cut down the fold. Lay one piece of foil across the slow cooker in one direction and press down into the cooker, then repeat with the other piece in the other direction. The inside of your slow cooker should be completely lined with the foil collar and "sling". Spray generously with nonstick cooking spray.
  2. Arrange the sliced bread in layers in the stoneware. I placed 3 slices of bread in each layer, slightly overlapping, and placed a piece down each side to fill in the gaps on the sides.
  3. Whisk the eggs, eggnog, and nutmeg together and pour over the top of the bread. My bread slices kind of "floated" above the custard so I pressed them down to soak it up. I just used my hands but if that makes you squeamish just use a spatula.
  4. Cook on low for 8 hours. If there is any liquid left, you will want to uncover the French toast for the last 20 or 30 minutes. Cut into wedges and serve with maple syrup, powdered sugar, and more nutmeg, if desired.

Nutrition

7.8.1.2
472
https://chattavore.com/eggnog-french-toast-in-the-slow-cooker/

3.1.09

 

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Recipes, Grains and Breads, Instant Pot, Recipes, Slow Cooker Tagged With: bread, breakfast, slow cooker, special occasions By Mary // Chattavore 6 Comments

Grilled Naan Bread Pizza with Grape Tomatoes & Basil

May 30, 2018

If you are like me, you can’t get enough grilling in the summer. What better way to hang out in the great outdoors, keep your kitchen cool, and get great tasting food? Grilled naan bread pizza is an easy crowd pleasing weeknight dinner!

an overhead photo of two slices of grilled naan bread pizza with grape tomatoes and basil on a paper plate

Click here to save this post on Pinterest!

Who’s Responsible for the Grill?

I used to fall squarely into the trap of “men grill and women cook in the kitchen”. I just started grilling last summer, after almost 16 years of marriage. One day I just decided that it was summer and I wanted grilled food and since Philip’s schedule is too crazy for him to do much grilling I was going to have to do it myself!

Our grill went kaput at the end of the summer last year so we just got a new one. Cook’s Illustrated recommended the Weber Spirit E-310, but since it is just the two of us we decided that we didn’t need three burners. We went for the two-burner Weber E-210 instead and it has been great so far!
an overhead photo of a grilled naan bread pizza with grape tomatoes and basil cut into slices on a piece of charred parchment paper

Grill All the Foods!

Speaking of Cook’s Illustrated, I got an America’s Test Kitchen book, Master of the Grill, to help me with cook times and ideas for the grill. I am sure that you will see me refer to it plenty of times over the summer! I have been putting everything I can think of on the grill. I make it a goal to never turn on my oven from May to October because it is so hot here. Grilling helps me accomplish that goal (I occasionally break the rule if I need to bake something in a pan that is too big to fit in my countertop oven).
an overhead photo of two paper plates with two slices of naan bread pizza with grape tomatoes and basil on each, with a sliced naan bread pizza in the background

Grilled Naan Bread Pizza

Costco sells giant packages of naan bread in the bakery section for just a few bucks and I love the stuff (if you happen to think ahead, though, this is an amazing recipe for homemade naan bread). I prefer it to storebought pita bread for dipping into hummus, and of course it is amazing with homemade curries (this butter chicken from HalfBaked Harvest is one of my personal favorites).

One of my very favorite ways to use this naan bread, though, is grilled naan bread pizza. I mean, what’s not to love about something that is (a) pizza; and (b) thrown together in less than 10 minutes on the grill? As in, you literally assemble it on the grill? Mine has grape tomatoes and basil, but you can customize this anyway you want.
a close-up overhead photo of a grilled naan bread pizza with grape tomatoes and basil cut into slices on a piece of charred parchment paper

Tips for Perfect Grilled Naan Bread Pizza

  • Don’t grill too hot! I preheated my grill to medium and honestly, I could have turned the heat down a little bit more and been in good shape
  • Get your ingredients ready before you put the pizzas on the grill. Once those bread rounds hit the grates, this is all going to go very quickly! I like to put everything in individual bowls and transport them on a cookie sheet to the grill.
  • Use plenty of oil! I clean my grill with a brush once it gets hot then I oil the grates with a wad of paper towels held on long tongs. Then I oil the naan bread too!
  • For extra non-stick insurance, use foil or parchment paper. For foods that might easily fall apart or that have toppings, I like to put a little square of foil or some parchment on the grill. The food will easily lift off of that without leaving behind half of your dinner!

This post contains affiliate links. This means that if you click a link and make a purchase on Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

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a photo of two slices of grilled naan bread pizza with grape tomatoes and basil on a paper plate

Mary

Yield: 4 servings

Grilled Naan Bread Pizza with Grape Tomatoes & Basil

10 minPrep Time:

4 minCook Time:

14 minTotal Time:

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Ingredients

  • canola or vegetable oil for the grill
  • 4 naan bread rounds
  • 2 tablespoons olive oil
  • 4 ounces mozzarella, grated (I used fresh but you could also use low-moisture)
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped or julienned basil

Instructions

  1. Preheat the grill to medium heat for fifteen minutes. Use a grill brush to clean the grates. Hold several paper towels folded or wadded in long grill tongs. Dip the paper towels into the canola or vegetable oil and thoroughly oil the grill grates.
  2. Brush both sides of each piece of naan bread with olive oil. Place 4 sheets of aluminum foil or parchment paper on the grill and place a piece of naan on each piece. Cover and grill for two minutes.
  3. Flip the naan bread rounds. Divide the mozzarella and halved tomatoes among the naan rounds. Cover and grill for an additional two minutes or until the cheese is melted.
  4. Use a large grill spatula to carefully remove the pizzas from the grill. Top with the basil, slice, and serve.

Notes

Prep time includes active time to top the pizzas while they are on the grill.

Nutrition

7.8.1.2
554
https://chattavore.com/grilled-naan-bread-pizza-with-grape-tomatoes-basil/

Filed Under: Appetizers, By Course, By Main Ingredients, Easy Recipes, Grains and Breads, Grill, Lunch, Main Dishes, Recipes, Snacks, Vegetables or Vegetarian Tagged With: appetizers, grilling, main dishes, snacks, vegetarian By Mary // Chattavore Leave a Comment

Instant Pot Breakfast Casserole with Ham, Cheese, and Broccoli

May 9, 2018

Loaded with ham, Cheddar cheese, and broccoli, this Instant Pot breakfast casserole (or strata, if you will) comes together so quickly and is a perfect one-dish meal for breakfast or brunch…but no one will judge you if you eat it for lunch or dinner, either!

an overhead picture of a plate of Instant Pot breakfast casserole with ham, cheddar, and broccoli on a white plate with the soufflé dish of casserole in the background

Click here to save this recipe on Pinterest!

Breakfast Casseroles are the Best!

Raise your hand if you love a one-dish breakfast?🙋🏻You guys know that I love my grandmother’s Christmas egg soufflé. When I set out to make an Instant Pot breakfast casserole, I knew that I wanted it to be even easier than that one, which is saying a lot.
a picture of a soufflé dish of Instant Pot breakfast casserole with ham, cheddar, and broccoli with a serving spoon and forks in the background
I decided to go with ham instead of bacon or sausage, since it doesn’t need to be precooked. Combined with sturdy bread cubes (I went with tangy sourdough), smoked Cheddar (though you could certainly use regular), broccoli, and eggs, this breakfast casserole – or strata – took about fifteen minutes to throw together after dinner. I covered the dish with foil and stuck it in the fridge overnight.
an overhead picture of a soufflé dish of Instant Pot breakfast casserole with ham, cheddar, and broccoli with forks and a serving spoon in the background
This is a seriously simple “pot-in-pot” meal. Just pour a little water in the bottom of your Instant Pot, add the trivet, and set your baking dish or soufflé dish in a little sling made out of foil. A few minutes under high pressure and you have a perfectly baked egg casserole that is 100% customizable (don’t like broccoli? Leave it out! Prefer pepper Jack? Go for it! This breakfast casserole is your oyster!). Also, let’s take a quick second to address the elephant in the room: that broccoli is not pretty. I promise it was delicious and it wasn’t mushy!

For real, you guys. You can have this Instant Pot breakfast casserole however you want it. And trust me…you want it!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Save this recipe for later on Pinterest!
a head on shot of a plate of Instant Pot breakfast casserole with ham, cheddar, and broccoli with the soufflé dish of casserole in the background

Mary

Yield: 4-6 servings

4

168

Instant Pot Breakfast Casserole with Ham, Cheese, and Broccoli

15 minPrep Time:

35 minCook Time:

50 minTotal Time:

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Ingredients

  • 4 cups cubed sturdy bread (such as sourdough, ciabatta, or French baguette)
  • 1 cup finely chopped broccoli
  • 1 cup diced ham
  • 1 cup Cheddar cheese (I used smoked Cheddar)
  • 4 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Combine the bread cubes, broccoli, ham, and 3/4 of the cheese in a large mixing bowl. Pour into an 8-cup soufflé dish or other round baking dish.
  2. In the same bowl (there is no need to wipe it out first), whisk together the eggs, milk, salt, and pepper. Pour over the bread mixture. Sprinkle with the remaining cheese.
  3. Cover the dish with foil and refrigerate overnight.
  4. When ready to cook, pour 1 1/2 cup of water into the bottom of the Instant Pot. Place the trivet in the Instant Pot. Make a foil sling by folding two 20-inch pieces of aluminum foil into thirds to make two long strips. Place the foil strips perpendicular to each other on top of the trivet.
  5. Place the casserole dish into the Instant Pot on top of the foil sling. Fold the ends of the sling over so that they are not hanging out of the Instant Pot.
  6. Place the lid on top of the Instant Pot and make sure that the pressure release valve is set to sealing. Select the pressure cook setting and set the time for 25 minutes. When the cook time is up, turn the Instant Pot off or unplug it. Allow the Instant Pot to depressurize naturally for 10 minutes then turn the pressure release valve to venting to release the remaining pressure.
  7. Carefully use the aluminum foil sling to remove the casserole from the Instant Pot. Remove the foil and allow the casserole to stand for ten minutes before serving.

Nutrition

7.8.1.2
553
https://chattavore.com/instant-pot-breakfast-casserole-with-ham-cheese-and-broccoli/

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Recipes, Eggs, Grains and Breads, How to Make-Ahead and Meal Prep, How to Use Tools & Techniques, How-To, Instant Pot, Main Dishes, Pork, Recipes Tagged With: breakfast, brunch, eggs, Instant Pot, main dishes, pressure cooker By Mary // Chattavore 7 Comments

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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