mamasitas in the kitchen

Chicken & Cheese Lasagna Roll-Ups

2012-01-20T16:38:00.000-08:00

Chicken & Cheese Lasagna Roll-Ups

recipe credit:

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained - can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

Preheat oven to 375.

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Slow Cooker Korean Beef Tacos

2012-01-06T21:25:00.000-08:00

Slow Cooker Korean Beef Tacos (Gluten Free)

serves 6-8

recipe credit: crockpot365

3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact--approx 10 cloves)

1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

The Directions

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,

but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.

this is how I made my shredded cabbage:

1 bag shredded coleslaw from the grocery store's produce section

1 tablespoon soy sauce (la choy or tamari wheat-free)

2 tablespoons seasoned rice vinegar

salt and pepper to taste

toss together and serve immediately (it gets too wilty if you make it early in the day)

Panera Grilled Muffaletta Sandwich

2012-01-06T15:37:00.001-08:00

Grilled Muffuletta Sandwich INGREDIENTS 1 Panera Asiago Cheese Focaccia (round)
½ cup oil-packed sliced sun-dried tomatoes
4 ounces thinly sliced smoked provolone or mozzarella cheese
2 ½ cups jarred olive salad, drained, and chopped if necessary
3 ounces thinly sliced mortadella (Italian cured sausage)
3 ounces thinly sliced Genoa salami
2 ounces thinly sliced baked ham, preferably smoked Virginia ham

DIRECTIONS Cut Panera Asiago Focaccia in half through the side. Drain some oil from the sun-dried tomatoes and brush over cut sides of bread.

Layer half of cheese on bottom of bread. Layer on half of olive salad. Then all of the mortadella, salami, ham, and sundried tomatoes. Add remaining half of olive salad and remaining half of cheese. Cover with top of bread and compress the sandwich with your hands. Wrap in foil and weight down the foil-wrapped sandwich with a heavy skillet filled with canned goods or another heavy weight. Let stand for 30 minutes or until grill is ready.

Heat a covered grill to medium on one side. For a gas grill, use only light burners on one side. For a charcoal grill, spread hot coals to one side. Put foil-wrapped sandwich on grill over unheated side and weight down with the skillet and a rock or brick to compress. Cover grill and cook until cheese melts, 10 to 15 minutes.

Remove sandwich to a cutting board. Unwrap, cut into wedges like a pizza, and serve.

Serves 4-6
Prep: 5 mins (plus 30 minutes standing time)
Cook: 25 mins

GF "Macaroni Grill" bread

2012-01-05T12:24:00.000-08:00

There is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.

Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.

Gee Eff Rosemary Garlic Bread

Makes 1 loaf

1 1/2 tsp. yeast
1 1/2 tsp. sugar
1/2 C. warm water (105°-110°)
1/2 C. better batter flour
1/2 tsp. salt
1 tbs. rosemary
1 tbs. butter (soft)
1 extra large egg white (beaten)

1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.

Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.
While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.
Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.

Grandma Kathy's Meatballs

2012-01-01T10:01:00.000-08:00

Grandma Kathy's Meatballs

recipe credit: Heidi Peck

3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9x13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Gluten Free Ho Hos

2011-12-30T08:09:00.000-08:00

Gluten Free Ho-Hos

Recipe Credit: Gluten Free on a Shoestring

1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)
1/4 teaspoon xanthan gum (omit if using Better Batter)
1 tablespoon (5 grams) natural unsweetened cocoa powder
1/4 teaspoon baking soda
dash (1/8 teaspoon) kosher salt
8 ounces semi-sweet chocolate, chopped (divided)
3 tablespoons unsalted butter
1/2 cup (100g) granulated sugar
1/4 teaspoon pure vanilla extract
2 extra-large eggs, beaten
6 tablespoons warm water (plus more, if necessary)
1 packet (1 scant tablespoon) unflavored powdered gelatin
1/4 cup cool water
2 cups heavy cream
3 tablespoons confectioner’s sugar, plus more for dusting
3 tablespoons nonhydrogenated vegetable shortening

Instructions

Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.
In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.
Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.
Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.
While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.
Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.
While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.
Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.
While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.
Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.
Duly Noted
This recipe can be easily doubled. For all the trouble, if I were you — I’d double it. Just be sure to divide the cake batter between two quarter sheet pans and bake each separately in the oven (to ensure even baking). If you try to bake the whole cake in a larger, half sheet pan (and I speak here from very recent and unsettling personal experience), it will be too difficult to handle effectively. Trust me. If you double the batter, you won’t need to double the filling, but you will need to double the topping.
These are a bit of trouble, but not too much and they are entirely worth it. They’re as good as you remember – and even better still.
Google Recipe View Microformatting by Easy Recipe
My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.

MIni Peanut Butter Chocolate Cheesecakes

2011-12-11T12:58:00.001-08:00

Mini Peanut Butter Chocolate Cheesecakes

recipe credit: Annies Eats

Yield: 24 mini cheesecakes

Ingredients:
For the crust:
1 cup chocolate cookie crumbs (I use Oreos)
2 tbsp. unsalted butter, melted
1 tbsp. sugar

For the cheesecake:
12 oz. cream cheese, at room temperature
¼ cup sour cream
½ cup peanut butter
2/3 cup sugar
1 large egg plus 1 large egg yolk
Dash vanilla extract
Pinch of coarse salt

For the ganache:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
1 tbsp. unsalted butter, at room temperature

Directions:
Preheat the oven to 350˚ F. Lightly spray a 24-well mini muffin pan* with cooking spray. To make the crust, combine the chocolate cookie crumbs, melted butter and sugar in a small bowl. Mix with a fork until evenly blended. Divide the crust mixture between the wells of the prepared pan, about 2-3 teaspoons in each. Press the crumb mixture into a flat layer on the bottom of the well. (The bottom of a shot glass or flat utensil is great for this. I used the bottom of my whisk handle.) Bake for 10 minutes. Transfer the pan to a wire rack.

Reduce the oven temperature to 300˚ F. To prepare the filling, combine the cream cheese, sour cream and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well blended. Add in the sugar and mix until incorporated, about 1 minute more, scraping down the sides of the bowl as needed. Blend in the egg and egg yolk, vanilla and salt. Continue to beat until the mixture is completely smooth. Divide the mixture evenly over the cookie crumb crusts and smooth the tops slightly. Bake just until set, about 22 minutes, rotating the pan halfway through baking. Transfer to a wire rack and let cool to room temperature. Once completely cool, transfer the pan to the refrigerator and chill thoroughly, at least 3 hours.

Once the cheesecakes are well chilled, carefully remove them from the pan. To make the ganache, place the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Once simmering, remove from the heat and immediately pour over the chocolate. Let stand 1-2 minutes. Whisk in small circular motions until a smooth ganache has formed. Whisk in the butter until completely incorporated. Let the mixture stand at room temperature until slightly thickened for piping onto the cheesecakes. (Speed this process in the refrigerator or freezer, but be sure to whisk every 10 minutes or so.) Once the ganache has thickened, transfer to a pastry bag fitted with a decorative tip and pipe onto the cheesecakes. (I used a large, unlabeled tip to decorate these.) Cover and refrigerate until the ganache is set.

*I find silicone mini muffin pans lend themselves to the easiest removal of baked goods, particularly cheesecakes. If you don’t have a silicone pan, you may want to consider using mini cupcake liners for easy removal.

frozen hot chocolate

2011-12-10T19:18:00.001-08:00

Frozen Hot Chocolate

recipe credit

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp. hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.

*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

Peanut Butter Chex Mix

2011-12-09T17:45:00.001-08:00

Peanut ButterChex Mix (Gluten Free/Low Sugar)

recipe credit: Alison Eldred

Ingredients:

9 cups Chex Mix Corn cereal
2 cups Cocoa Crispies cereal
1 can cashews (or peanuts)
¼ cup butter
1 tsp Vanilla
1 cup of peanut butter
3/4 cup splenda or 1 ½ cups sugar

Directions:

Measure cereal into large bowl
Melt the following together: butter, peanut butter add vanilla once liquified.
Mix cereal, and nuts.
Pour melted ingredients over mix and stir until evenly coated.
Add Splenda or sugar.
Spread on waxed paper to cool. Store in airtight container or refrigerator.

Oatmeal Fudge Bars

2011-11-29T10:25:00.001-08:00

Oatmeal Fudge Bars

from plainchicken.com - adapted from allrecipes.com

3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 Tbsp vanilla extract, divided
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
3 Tbsp butter
1/2 tsp salt
1/2 cup sliced almonds

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan.

In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 1 tablespoon vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.

In a medium saucepan, heat sweetened condensed milk, chocolate chips, 3 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in almonds and 1 tablespoon vanilla.

Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.

Bake for 30 to 35 minutes in preheated oven. (Do not over bake) Let cool on a wire rack, then cut into bars.

Homemade Eggnogg

2011-11-18T13:34:00.001-08:00

"My Sister Debbie's Recipe for Southern Custard Egg Nog"
by Judy Purcell

3 eggs, slightly beaten
1/3 c. sugar
dash of salt
2 1/2 c. milk
1 t. vanilla
nutmeg
1/2 c. rum (optional)
1 c. whipped cream (optional)

Mix eggs, sugar, and salt in a heavy 2-quart saucepan or double boiler. Stir in the milk gradually. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 15-20 minutes. Remove custard from heat and stir in the vanilla. Place saucepan in cold water until custard is cool (I actually pour it in the pitcher and put the pitcher in the sink because my pitcher is heavier and stays put in the water). Cover and refrigerate at least two hours. Just before serving, gently stir in the whipped cream and/or rum; sprinkle with nutmeg.

Avocado & Grilled Corn Salad with Cilantro Vinaigrette

2011-11-17T12:43:00.001-08:00

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss.

Hot Chocolate Cookies

2011-11-09T16:00:00.000-08:00

Hot Chocolate Cookies

recipe credit: Purple Chocolat Home

1 C. (2 sticks) butter - at room temperature

1 C. white sugar

2/3 C. packed brown sugar

2 eggs

1 tsp. vanilla

3 1/4 C. flour

1/4 tsp. salt

1/2 C. hot chocolate mix (or 4 - 1 oz. packets) - not sugar free

1 1/4 tsp. baking soda

1 C. white chocolate chips

1 C. milk chocolate chips

1 C. semi-sweet chocolate chips

Preheat your oven to 350 degrees.

Cream butter and sugars until smooth. Beat in the eggs and vanilla until combined.

In a separate bowl, combine flour,hot chocolate mix, salt, and baking soda. Add to wet ingredients slowly

making sure it is all incorporated. Fold in all 3 kinds of chocolate chips. (She says to chill the dough 1 hour, but I didn't need to.) Scoop out on a greased or parchment lined cookie sheet.

Bake for 9-11 minutes. Let the cookies cool slightly before removing from the pans. Cool on wire racks or eat them

Pork Roast Rub

2011-10-31T10:31:00.000-07:00

Pork Roast Rub

recipe credit: Krista Hollister

Rub Ingredients:

1 cup brown sugar

1 tbsp pepper

1 tsp cayenne pepper

1 tbsp kosher salt

*You will also need about 1-2 cups of apple juice for basting while cooking.

Directions:

Combine rub ingredients and rub into roasts. Let them set refrigerated & covered overnight
Set out roasts to get to room temperature
Pre-heat oven to 250 degrees
Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist. (I just used a spray bottle of apple juice)
Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
Drain juice & shred with 2 forks (should be very easy to shred)
Add your favorite BBQ sauce

Chicken Gyros

2011-10-22T07:53:00.000-07:00

Chicken Gyros

Ingredients:
For the tzatziki sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Source: adapted from Elly Says Opa!

Loaded Mashed Potato Casserole

2011-10-20T10:05:00.000-07:00

Loaded Mashed Potato Casserole
Source: slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Baked Macaroni & Cheese Cupcakes

2011-10-05T14:38:00.000-07:00

Baked Macaroni & Cheese Cupcakes

recipe credit

Vegetable cooking spray

2 cups dried breadcrumbs

8 ounces small pasta such as pennette, shells, or elbows

8 ounces ground turkey or chicken, preferably dark meat

1 tablespoon olive oil, plus extra for drizzling

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

2 cups grated Parmesan cheese

1 ½ cups grated white cheddar cheese

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched, see Cook's Note

1 pound asparagus, cut into ¾-inch pieces, blanched

instructions

Baked Macaroni and Cheese Cupcakes Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large bowl. Add the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Place a few pieces of tomato, broccoli and asparagus in each cup. Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil. Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully unmold with a spoon.

Baked Macaroni and Cheese Cupcakes

Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large bowl. Add the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Place a few pieces of tomato, broccoli and asparagus in each cup. Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil.

Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully unmold with a spoon.

To blanch vegetables, bring a large saucepan of salted water to a boil. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and place immediately into a bowl of iced water. Drain and use.

Frozen White Chocolate Hot Chocolate

2011-10-05T14:30:00.000-07:00

Frozen White Chocolate Hot Chocolate

recipe credit: Frozen White Chocolate Hot Chocolate (Adapted from Epicurious)

6 half-ounce pieces of high quality white chocolate
2 Tbs half and half
1 envelope store bought hot chocolate mix
1 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream (optional)
Chocolate shavings (optional)

Place the white chocolate pieces and the half and half into a microwave safe bowl. Heat for 1 minutes, stopping to stir half way through. Continue to heat until melted and smooth. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a cup and top with homemade whipped cream and chocolate shavings.

Cream Cheese Chicken Enchiladas

2011-10-03T15:38:00.000-07:00

Cream Cheese Chicken Enchiladas
Recipe slightly adapted from Taste and Tell

5 ounces cream cheese, softened
1/4 cup light sour cream
10 ounces enchilada sauce (canned is just fine)
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles (I used the tiny can you get by the taco sauce)
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas (or use corn to make GF)

Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Gluten Free Peach Crisp

2011-10-01T18:32:00.000-07:00

Gluten Free (or Not!) Peach Crisp

recipe credit: Terina Williams

2 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour (or to make GF substitute with corn starch - about 1/8 cup)
1 stick of butter, melted
a touch of cinnamon
6-8 peaches

Preheat oven to 350. In a bowl, combine all of the ingredients and set aside. Slice the peaches and put in a buttered casserole dish. Top with the oatmeal mixture and bake for 25 minutes or until golden brown. Serve warm. Enjoy!!

GF Chocolate Chip Banana Bread

2011-09-25T12:43:00.000-07:00

Chocolate Chip Banana Bread

1 3/4 cups rice flour (Or Pamela’s Baking Mix)
1 tsp. baking soda ( only add 3/4 tsp if using Pamela’s)
1/2 tsp. salt
1/4 tsp. baking powder (don’t add any if using Pamela’s)
5 TBSP butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 egg whites
1 1/2 cups mashed ripe bananas (about 3 medium) **I did 3/4 cup bananas, 3/4 cup canned pumpkin
1 tsp. vanilla extract
1/2 cup heavy cream **I used whole milk b/c like a dumb a$$ I bought buttermilk, not heavy cream
1 cup semi-sweet chocolate chips, divided **I used about 2/3 cup and did the Baker’s Semi-Sweet Chocolate bar shaved on top
1/2 tsp. xantham gum (omit if using Pamela’s)

1. Preheat oven to 350 F. Coat 9×5 inch loaf pan with crisco, set aside

2. Combine flour, baking soda, salt, and baking powder in medium bowl; stir to mix well.

3. Place butter in large bowl; beat at medium speed until fluffy. Gradually beat in sugars; beat in egg
and egg whites. Reduce speed to low; beat in bananas. Beat in vanilla. Beat in flour mixture in 2
additions alternately with heavy cream. Stir in 3/4 cup of the chocolate chips.

4. Spoon batter into prepared pan; sprinkle with remaining 1/4 chocolate chips (**or chocolate shavings). Bake 55 to 60 minutes
or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove
from pan and cool completely on wire rack.

GF Walnut Cake with Praline Frosting

2011-09-25T12:41:00.000-07:00

Walnut Cake with Praline Frosting

9 ounces all-purpose flour (about 2 cups) **I used Pamela’s Baking Mix
2 tsp Xanthan Gum (I didn’t use this b/c I used Pamela’s and it has guar gum in it)
½ tsp baking soda
½ tsp salt
7 TBSP butter, softened
1 cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup 1% low-fat buttermilk
6 TBSP chopped walnuts, toasted
Cooking Spray

Frosting:
½ cup packed brown sugar
6 TBSP 1% low-fat milk, divided
2 TBSP butter
1 TBSP light corn syrup
Dash of salt
2 cups powdered sugar
½ tsp vanilla extract
2 TBSP chopped walnuts, toasted

1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and ½ tsp salt, stirring well with a whisk.
3. Place 7 TBSP butter, 1 cup sugar and ¼ cup brown sugar in a mixing bowl; beat at a med-high speed with a mixer until light & fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 tsp vanilla. Add flour mixture alternately with buttermilk, beginning & ending with flour mixture. Fold in 6TBSP walnuts. Scrape batter in a 13 x 9 inch pan coated with cooking spray.
4. Bake at 350 for 28 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. To prepare frosting, place ½ cup brown sugar, ¼ cup milk, 2 TBSP butter, corn syrup and dash of salt in a saucepan over med-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 TBSP milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in ½ tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 TBSP chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

PW's Short Ribs with Wine and Cream

2011-09-24T15:27:00.000-07:00

Ingredients

* 12 whole Shortribs
* Salt And Pepper, to taste
* 3 Tablespoons Olive Oil
* 1 cup Red Wine
* 32 ounces, fluid Beef Broth Or Beef Stock
* 2 Tablespoons Minced Fresh Rosemary
* 2 Tablespoons Grainy Mustard
* 1 cup Heavy Cream
* 2 Tablespoons Capers (more If You Want!)
* 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
* Olive Oil, For Drizzling
* Rosemary Sprig, To Be Fancy

Preparation Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they're golden brown, about 15 to 20 minutes.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

This is absolutely divine.

Recipe Credit

Noodles & Co. Backyard BBQ Chicken Salad

2011-09-24T08:35:00.000-07:00

Backyard Barbecue Chicken Salad

Serves 4 regular salads or 6-8 small sides

Ingredients:

* 12 oz. bag of mixed lettuce
* 8 oz. shredded mixed cabbage, red and green
* ¾ cup cole slaw dressing
* 4 chicken breasts, cooked, shredded, cooled
* ½ cup of your favorite BBQ sauce
* ¾ cup tomatoes, diced
* ¾ cup corn
* 1/8 cup red cabbage

BBQ Chicken Preparation:

* Bake 4 chicken breasts, completely cool and then shred into bite sized pieces
* In a bowl mix together the chicken and ½ cup BBQ sauce

Assemble:

* Mix the lettuce, cabbage (keeping 1/8 cup of red cabbage aside for garnish) and cole slaw dressing in a large bowl
* Place the BBQ chicken, corn and tomatoes on top of the mixed greens, forming the points of a triangle in the center of the salad
* Place the 1/8 cup of red cabbage in the center of the triangle to garnish

Crock Pot Salsa Chicken

2011-09-22T13:52:00.000-07:00

Crock Pot Recipe: Salsa Chicken

Ingredients

2 Chicken Breasts
2 Jars Salsa
2 Cans Black Beans (rinsed, drained)
16 oz Frozen Corn
Garlic
Sour Cream (optional)
Tortilla Chips (optional)

Instructions

Spray crock pot with nonstick spray.
Trim fat off the chicken breast.
Place chicken breast at the bottom of the crock pot.
Pour salsa, black beans, and corn on top of the chicken breast.
Sprinkle with garlic powder.
Cook on high for 6-8 hours.
Take chicken out of the bottom of the crock pot and shred with a fork.
Mix chicken back into the beans/corn/salsa/ mixture.
Serve with sour cream and chips.

GF Pumpkin Carrot Cupcakes

2011-09-21T11:47:00.000-07:00

Ingredients

* 1 1/2 cups all-purpose gluten-free flour (I use Better Batter) + 1 extra teaspoon
* 3/4 teaspoon xanthan gum (omit if using Better Batter)
* 1 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 1 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 tablespoon unsalted butter, melted and cooled
* 4 tablespoons vegetable oil
* 2 cups shredded carrots (about 4 or 5 carrots peeled and shredded)
* 2 extra-large eggs, lightly beaten
* 7 1/2 ounces pure packed pumpkin (one-half a 15 ounce can)
* 1 teaspoon pure vanilla extract
* 1/2 cup raisins (can substitute another small dried fruit, like chopped prunes, or flaked or shredded coconut)
* 1/2 cup white chocolate chips (can substitute semi-sweet or milk chocolate chips)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin well with unsalted butter and set it aside. You will have enough extra for 2 more muffins. I’m sorry. It’s annoying. But then again, not terribly.
2. In a large bowl, place 1 1/2 cups flour, xanthan gum, baking soda, salt, cinnamon, brown sugar, and granulated sugar and whisk to combine well (making sure you get out all the lumps in the brown sugar). Add the unsalted butter and the vegetable oil, and mix to combine well. The batter will be pretty dry still. Add the carrots, and stir to combine. Add the eggs, pumpkin and vanilla, and mix to combine well. The mixture should be thick and moist.
3. In a separate small bowl, toss the raisins and white chocolate chips together with the remaining 1 teaspoon flour to coat the raisins and chips in flour. Dump the raisins and chips into the large bowl of batter, and stir to combine until the raisins and chips are evenly distributed throughout.
4. Divide most of the batter evenly between the 12 greased muffin cups, and smooth the tops with wet fingers. Bake the remaining batter in either another muffin tin, or a two single stand-alone muffin cups (if you have ‘em). You really don’t want to try to stuff the remaining batter into the 12 standard cups. You’ll have some exploding cupcake tops on your hands. And in your oven.
5. Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Rotate once during baking. Allow to cool about 10 minutes in the pan, and then transfer to a wire rack to cool completely.
6. Serve at room temperature.

Recipe Credit

Crunchy Honey Chicken

2011-09-19T11:45:00.000-07:00

Ingredients

* 2 whole Egg Whites
* ⅓ cups Cornstarch Or Flour
* 3 Tablespoons Olive Oil
* 1 cup Broccoli Florets
* ½ whole Red Pepper, Thinly Sliced
* ¾ cups Sugar Snap Peas
* 1 Tablespoon Soy Sauce
* 1 clove Garlic, Minced
* 1 pound Thin Sliced, Boneless, Skinless Chicken Breasts
* ¼ cups Honey
* Salt And Pepper

Preparation Instructions

Prepare and slice all veggies. Feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken.) Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice. Season with salt and pepper if needed.

Recipe Credit

Pulled Chicken Salad with Lime-Cilantro Dressing

2011-09-15T16:50:00.000-07:00

Pulled Chicken Salad with Lime-Cilantro Dressing

recipe credit

4 – 6 cups salad greens; Romaine mixed with other greens work well (I used Romaine, spring greens, and baby spinach)
Some red onion, halved or quartered, and thinly sliced
Some tomatoes, diced or quartered
Some carrots, shredded
Some walnut halves or pieces (optional, but I like the crunch and nutritional factors)
Small pieces of pulled chicken
Mix salad greens. Top with red onion, tomatoes, carrots, walnuts, chicken, and finally cilantro-lime dressing. (See recipe below.)

Cilantro-Lime Dressing

2 tbsp extra virgin olive oil (or similar; I recommend a healthy oil with some flavor of its own)
1 tbsp minced onion (or shallots; I use a yellow onion most often)
1 tbsp chopped cilantro
3 tbsp fresh lime juice (about the juice of one lime)
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
1 garlic clove, crushed or minced (I’m sure I added more, but that’s just me)
Add all ingredients to your blender pitcher. Blend for a minute or two until fairly smooth. I blended until fairly smooth, but a few flecks of green from the cilantro remained. If you don’t have a blender, you may put all ingredients in a jar, seal, and shake about a minute. Just know that your dressing will have bits of onion, cilantro, and garlic that stand out, which is not a bad thing in my opinion.
Drizzle Pulled Chicken Salad with Cilantro-Lime Dressing immediately before serving.

Summertime Orzo & Chicken

2011-09-14T18:59:00.000-07:00

Summertime Orzo & Chicken (Can be made GF)

recipe credit

3/4 cup uncooked orzo pasta (or use GF pasta)
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups orzo mixture with 1 tablespoon cheese equals 323 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 742 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Nutella Hot Chocolate

2011-09-05T07:58:00.000-07:00

Nutella Hot Chocolate

Recipe credit

1 cup of milk (any kind of milk will work)
2 spoonfuls of Nutella (this is my preference, but feel free to add as much or as little as you like)
whipped cream
mini marshmallows

Directions:

Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows and ENJOY!!!!!!!

Dark Chocolate Cherry Fudge

2011-09-04T15:29:00.000-07:00

Dark Chocolate Cherry Fudge (can be made GF)

recipe credit

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels (or GF brand)
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract (use Gluten Free)

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.

GF Favorite Rolls and Cinnamon Cream Cheese Rolls

2011-08-24T09:11:00.000-07:00

{Gluten Free} “Favorite Rolls”
Recipe from the book Gluten Free Cooking Made Easy, by Susan Bell

Ingredients
1/2 cup lukewarm water
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs

Directions
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls (I halved the recipe and got 6 regular and 6 cream cheese rolls)

Cinnamon Cream Cheese Rolls

8 ounces cream cheese
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg

Glaze
1 tablespoon butter
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon butter extract

Make the dough for the “Favorite Rolls” and fill greased muffin tins about half full with dough. Mix cream cheese, brown sugar, cinnamon, and nutmeg. Place mixture into ziplock bag. Cut a 1/2 inch diagonal opening in one corner of the bag. Holding bag upright, squeeze cream cheese mixture onto roll dough. Add roll dough to cover the cream cheese mixture and fill the muffin tins to around 3/4 full. Gently press down the dough to even it out if needed. Continue with rising and baking instructions as described in the above recipe. After baking, mix glaze ingredients and pour over hot rolls.

Steak Teriyaki

2011-08-24T09:07:00.000-07:00

Ingredients:

FOR THE STEAK, MUSHROOMS and PEPPERS:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
8 ounces button mushrooms, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 1/2 tablespoons cooking oil, separated

FOR THE TERIYAKI SAUCE
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)
Directions:

1) To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.
2) Add one tablespoon of the cooking oil to a pan over medium-high heat. Sear the steak on both sides and remove from pan.
3) Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté for about 2 minutes then add the peppers and cook another 2 minutes.
4) Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms and peppers on top of the steak.

Recipe Credit

Easy Paella

2011-08-21T15:27:00.000-07:00

You don't need a paella pan to make this meal. Use a wide, shallow saute pan with a lid. If you are taking this dish to a party, reheat it covered; add water as needed.
Everyday Food, December 2003

* Prep Time 25 minutes
* Total Time 50 minutes
* Yield Serves 8

Ingredients

* 2 tablespoons olive oil
* 3/4 pound medium shrimp, peeled and deveined
* 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 1/2 cups long-grain rice
* 1/4 teaspoon paprika
* 1/4 teaspoon ground turmeric
* 1 can (14.5 ounces) diced tomatoes
* 2 cans (14.5 ounces each) reduced-sodium chicken broth
* Coarse salt and ground pepper
* 1 cup frozen green peas, thawed

Directions

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
2. Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
3. Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
4. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.

Recipe Credit

PW's Peach-Whiskey BBQ Chicken

2011-08-21T15:23:00.000-07:00

Ingredients

* 12 whole Chicken Thighs, Bone-in, Skin-on
* 2 Tablespoons Olive Oil
* 2 Tablespoons Butter
* 1 whole Yellow Onion, Diced
* 1-1/2 cup Whiskey
* 12 ounces, fluid Barbecue Sauce
* 1 jar Peach Preserves
* 1/2 cup Water
* 2 Tablespoons Worcestershire Sauce
* 4 cloves Garlic, Peeled
* 3 whole Green Onions, Sliced Thin

Preparation Instructions

Preheat oven to 300 degrees.

Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.

Posted by Ree on August 14 2011

Heirloom Tomato and Avocado Salad

2011-08-21T15:19:00.000-07:00

Recipe Credit

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes

Ingredients:

For the wontons:
2 tablespoons olive oil
12 square wonton noodles
sea salt to taste

For the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenne

For the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper
Directions:

1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

Flank Steak with Bloody Mary Tomato Salad

2011-08-21T15:16:00.000-07:00

Recipe Credit

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes

Adapted from Bon Appetit
If you don't have celery seeds, feel free to use celery salt, however go light on using the olive brine in the salad dressing.
Ingredients:

FOR THE STEAK:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper

FOR THE SALAD:
1/4 red onion, very thinly sliced
1/4 cup olives, chopped + 2 tablespoons olive brine
1 pint cherry tomatoes, cut in half
2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops
2 teaspoons Worcestershire sauce
1/2 teaspoons prepared horseradish
Few shakes of Tabasco sauce
2 tablespoons extra virgin olive oil
1/2 teaspoon celery seeds
Freshly ground black pepper
Directions:

1. Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.

2. Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.

3. In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.

4. To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you'd like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.

5. If you're using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.

Linda's Twice Baked Potatoes

2011-08-20T21:12:00.000-07:00

Linda's Twice Baked Potatoes

recipe credit: Linda Sparley

6 -8 lg baking potatoes
1 pint sour cream
2 cups shredded cheddar cheese
1 stick butter
1 pint half/half
Bacon pieces
Salt and pepper
Parsley or chives
Paprika

Bake potatoes until fork inserts very easily. Cut each potato in half. Scoop out potato into large bowl. Add butter, sour cream, 1 1/2 cups grated cheese. Salt and pepper. Add 1/2 & 1/2 a little at a time and beat with hand mixer until smooth consistency. Put scooped out skins on baking sheet. Spoon potato back in skins. Top with any or all of the following: Bacon bits, more cheese, parsley or chives, pepper, paprika. Re bake at 350 for about 15 min.
You can also make ahead and refrigerate before final baking. Bake for about 20-25 min.

GF Fish Tacos

2011-08-12T14:29:00.000-07:00

Ingredients:

1 pound white fish (like tilapia, mahi mahi or red snapper) cut into 1 inch pieces
1 lime
2 large eggs or 1/2 cup milk of choice, dairy or non-dairy
1/4 cup Jules Gluten Free® All Purpose Flour
1/2 tsp. sea salt
High heat oil for frying
12 corn or gluten-free flour tortillas
2 tomatoes, chopped
1 avocado, diced
Salsa of choice
Coleslaw or shredded lettuce
1/2 cup chopped cilantro (optional)
Sour cream, dairy or non-dairy (optional) – (e.g. Tofutti® or Follow Your Heart® soy sour cream)

Cut the fresh or thawed fish into pieces and place into a large zip-top bag. Squeeze the lime into the bag with the fish, seal the bag, shake gently and set aside to marinate.

Stir together the eggs or milk with the Jules Gluten Free® All Purpose Flour and salt. Set aside.

Prepare a large skillet by covering the bottom with cooking oil and heating over a medium-high flame. Pour egg-flour mixture into the large bag with the fish and shake. Using a fork, remove battered fish pieces, one at a time, and place in heated oil. Fry on each side until lightly brown – approximately 3-5 minutes per side.

Remove and drain on a paper plate or paper towels. Keep warm by placing on a baking sheet in a 175° F oven while finishing remaining fish.

Prepare flour tortillas or wrap cooled tortillas in a towel and microwave for 20-30 seconds, until soft and warm. Add the fish and selected toppings, wrap and enjoy!

Recipe Credit

Berry Bars

2011-08-08T12:20:00.001-07:00

Berry Bars

Ingredients:

1 cup Jules Gluten Free All Purpose Flour
1 cup certified gluten-free rolled oats or crushed gluten-free Chex cereal*
1/2 cup light brown sugar or coconut palm sugar
1-2 tsp. cinnamon
1/2 teaspoon salt
1/2 cup butter or dairy-free alternative (e.g. Earth Balance Buttery Sticks)
3 cups fresh or frozen blueberries
1/8 cup granulated cane sugar or coconut palm sugar
dairy or non-dairy yogurt (So Delicious) or ice cream for topping (optional)

*Note: if using Cinnamon Chex or Chocolate Chex, reduce sugar & eliminate cinnamon added in recipe

Blueberry bars topped with So Delicious Vanilla Coconut Yogurt

In a large bowl, combine the flour, oats or cereal, brown sugar, cinnamon and salt. Cut in butter until crumbly.

Gently press half of the mixture into a greased 8 or 9-inch square baking dish. Bake at 350 degrees F for 5 minutes to set.

Combine the blueberries and sugar; sprinkle over crust. Top with remaining flour mixture. Bake 35-40 minutes longer, or until golden brown.

Serve for dessert or for breakfast!

Crock Pot BBQ Chicken Drumsticks

2011-08-05T07:19:00.001-07:00

Crock Pot BBQ Chicken Drumsticks
from Patti Meuter

6-8 chicken drumsticks (thawed or frozen)
1 bottle of your favorite BBQ Sauce (I used Sweet Baby Rays Original)

Place chicken in crock pot and pour about a cup of BBQ sauce over the chicken. Cover and cook on high for 3-4 hours if using thawed chicken, and 4-6 hours if using frozen.

Remove chicken from crock pot and place in a large bowl. If desired, toss with just a little more BBQ sauce to evenly coat the drumsticks.

***You can use as much or as little BBQ sauce depending on how "saucy" you want your chicken to be or the amount of chicken your are using.

Banana Cream Pie with Chocolate Ganache & Salted Caramel

2011-08-05T07:17:00.001-07:00

Banana Cream Pie with Chocolate Ganache & Salted Caramel
Inspired by Amanda Hesser’s The Essential New York Times Cookbook.

Serves: 8

Ingredients:

Graham Cracker Crust
1 ¼ cups graham cracker crumbs (10 or 11 whole crackers)
1 teaspoon sugar
4 tablespoons unsalted butter, melted

Ganache Layer
1/2 cup heavy cream
3 ounces bittersweet chocolate (about 1/2 cup chocolate chips)

Pastry Cream
1 2/3 cups whole milk
¼ cup plus 3 tablespoons sugar
1 vanilla bean, split, seeds scraped out and reserved
3 tablespoons cornstarch
1 large egg
2 large egg yolks
2 tablespoons unsalted butter

Salted Caramel Sauce
1 cup granulated sugar
1 tablespoon water
4 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon fleur de sel (or kosher salt)

For Assembly
1 cup heavy cream
2 tablespoons powdered sugar
3 medium bananas

Preparation:
Make the crust:

Preheat the oven to 325 F. Combine the crumbs and sugar in a bowl. Add the butter and mix until the crumbs are moistened. Pour the mixture into a 9-inch pie pan and use a flat-bottomed cup to press the crumbs evenly over the bottom; press it up the sides with your fingers. The edges of the shell will be crumbly.
Bake until lightly browned, 10-12 minutes. Cool completely.

Make the ganache:

Set the chocolate into a bowl. Heat the heavy cream to boiling point and pour over the chocolate. Let stand a couple of minutes and gently stir until fully incorporated and glossy. It should be the consistency of warmed chocolate syrup. Cool to room temperature. Pour over the cooled pie crust and refrigerate.

Make the pastry cream:

Combine the milk, ¼ cup of sugar, and the vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. (Tip: If the vanilla bean is hardened, throw the entire bean in the saucepan so that it softens as the milk warms up. Once it’s pliable again, fish it out, split it in half, and scrape the seeds out. Add it all back into the saucepan until the mixture simmers.)
In a small bowl, sift the remaining 3 tablespoons of sugar together with the cornstarch. In a large bowl, whisk together the egg and yolks.
When the milk comes to a simmer, strain out the vanilla bean pods. Add the cornstarch mixture to the eggs and whisk until well combined. While whisking, slowly pour in about one-quarter of the milk to temper the egg mixture. Transfer this mixture to the saucepan, set over low heat, and simmer, whisking constantly, until it reaches the consistency of thick pudding. (Be careful not to curdle the eggs.)
Remove from the heat and stir in the butter until incorporated. If the mixture isn’t quite as smooth as you’d like, you can always run it through a sieve. Pour into a shallow bowl, place plastic wrap directly on the surface, and chill.

Make the caramel sauce:

In a heavy saucepan set over medium-high heat, stir together sugar and water, and bring to a boil. Let boil until amber-colored. Once it starts taking on color, keep a close eye because it will turn quickly.
Immediately add butter and stir to incorporate. Remove from heat, add cream and salt (be careful, it will splatter), and mix well. It should be smooth and have a syrup-like consistency. Let cool to room temperature.

To assemble:

Using an electric mixer or a whisk, whip the heavy cream into peaks. Add powdered sugar and incorporate. Transfer the pastry cream to a large bowl and whisk until smooth. Fold in about half of the whipped cream.
Line the bottom of the pie crust with a layer of bananas (approximately two bananas sliced into rounds). With the remaining banana, slice half if it into rounds for garnish, and roughly chop the other half to fold into the pastry cream.
Drizzle a thin layer of caramel sauce over the bananas.
Spoon the pastry cream evenly into the crust. Mound the remaining whipped cream on top. Drizzle some caramel sauce over the whipped cream, swirling it decoratively. Decorate with remaining banana slices.
Chill, and serve within 24 hours. Plate with remaining caramel sauce.

Mexican Pulled Chicken Stuffed Peppers

2011-07-29T08:43:00.001-07:00

Mexican Pulled Chicken Stuffed Peppers

What you need:

4 large bell peppers, any color is fine
3-4 chicken breasts, depending on size
2 tbsp chopped jalapenos (I used jarred)
1 c. diced tomatoes
1/2 c. the tomato juice from the can OR 1/2 c. chicken broth
1/4 c. finely minced onion
1/4 c. chopped green peppers (can use organic canned)
2 c. salsa (to cook the peppers in)
shredded cheese
1 package of Simply Organic Taco Season OR Use my homemade taco seasoning recipe:

1 tsp. salt
2. tsp. onion powder
1 tsp. chili powder
1/2 tsp crushed red pepper
1/2 tps. garlic powder
1/4 tsp. oregano
1/2-1 teaspoon ground cumin, depending on your preference

What you do:

Put whole chicken breasts and all ingredients in crockpot and stir and set on low for 6-8 hours.
When it’s finished or after at least four hours in, shred chicken using two forks until it’s all complete. Mix well.
Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds.
Run under cold water to wash and remove remaining seeds inside.
Stuff peppers with chicken mixture, cover with some salsa (so they don’t dry out) and bake at 350 for 20 minutes until pepper is soft.
Top with shredded cheese and the salsa!

Gluten Free Iced Cherry Rings

2011-07-29T08:41:00.001-07:00

Iced Cherry Rings

Ingredients

½ cup unsalted butter, plus more for greasing the pans
½ cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1½ cups gluten-free flour (be sure to use one that includes either xanthan or guar gum, if not add 1 teaspoon)
¼ cup maraschino cherries, dried well and chopped
½ cup confectioners’ sugar
1½ tablespoons freshly squeezed lemon juice (more or less)
2 -3 drops maraschino cherry liquid
Directions

Preheat oven to 350 degrees. Lightly grease 2 baking sheets with butter (or line with silicon baking mats).

Cream together the butter and sugar until pale and fluffy, about 2 minutes. Add the egg yolk, lemon zest and vanilla, mix well. Stir in the flour, add the cherries and mix with your hands until it forms a soft dough.

Lightly flour a surface, roll out the dough to a ¼ inch thickness and cut into 3 inch rounds with a cookie cutter. Cut out the center of each cookie with a 1 inch cookie cutter. Place the rings on the prepared baking sheets. Re-roll any trimmings and cut more cookies. Bake the cookies in preheated oven for 15 minutes or until they are firm and just beginning to color. Let cool on baking sheets for 5 minutes then transfer to a wire rack to finish cooling.

Mix the confectioners’ sugar with lemon juice and maraschino cherry juice until it becomes a smooth paste. It may take a little less of more lemon juice so start with less and add a little at a time. Drizzle over the cooled cookies and let stand until the icing sets, about 30 minutes.

This Gluten Free recipe makes 10 – 15 cookies.

Fresh Strawberry Granita

2011-07-18T12:20:00.001-07:00

* 4 cups fresh strawberries, hulled and diced
* 1/2 cup sugar
* 3/4 cup cup water
* 2 Tbsps fresh lemon juice

1. Combine diced strawberries and sugar in a medium sized bowl. Toss and let sit for 30 minutes until flavors meld.
2. Add strawberry/sugar mixture, water and lemon juice to a blender. Blend on high until smooth.
3. Although not necessary, at this point you can pour the mixture through a sieve to remove excess seeds.
4. Pour blended mixture into an 8×8 glass baking dish. Cover with foil and freeze for 3 hours.
5. Remove from the freezer. Using a fork, scrape strawberry mixture off the edge of the baking dish. Gently combine. Cover and freeze for another 3 hours or overnight.
6. When ready to serve, use a fork to gently mix the ice granita mixture. Serve plain or over ice cream or custard.

Recipe Credit

Stir-Fried Turkey in Lettuce Wraps

2011-07-18T12:15:00.000-07:00

If you tried the Lettuce Wraps at PF Changs you know they are delicious… and 100% gluten-free! Enjoy this recipe, adapted from a Martha Stewart recipe, at home and save money too.

1/4 cup gluten-free soy sauce (Check label for allergens)
4 teaspoons sugar
2 tablespoons of canola or vegetable oil
3-4 scallions/ green onion stems, chopped
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 small jalapeño or Serrano chili, seeded and finely chopped
1 pound ground turkey (93% lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated

In a small bowl, combine soy sauce and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high heat until hot. Add oil and swirl to coat skillet. Add scallions, ginger, garlic, and chili and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through or for about 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serves 4.

Recipe credit

Texan Corn Salad

2011-07-16T16:41:00.000-07:00

Texan Corn Salad

Recipe Credit: Bonnie Kienbaum

2 C frozen corn
1 can black beans (rinse)
1/2 c chopped red onion
1 jalapeno chopped and deveined (no seeds)
1 Tbsp lime juice
1/2 tsp salt
cilantro

Mix together, chill 10 min. Enjoy!

Gluten Free Mac n Cheese

2011-07-13T18:12:00.000-07:00

MACARONI AND CHEESE

recipe credit: Gluten Free Mommy

2 cups uncooked GF elbows

8 oz. block mild cheddar, cut into cubes

1/4 cup diced onion

1/4 cup butter

2 cups milk

1/4 cup rice flour

1/2 teaspoon dried mustard

salt and pepper

breadcrumbs and Parmesan for topping

Directions:

Preheat oven to 350 degrees. Grease your casserole dish. Cook the gf elbows- taking care not to overcook the pasta. To prepare the cheese sauce, heat the butter on the stove and cook the diced onion until translucent. Add the rice flour, the dried mustard, and the salt and pepper; stir until bubbly and smooth. Gradually stir in the milk and add the cheese cubes. Whisk until the cheese melts and the sauce thickens. Combine the cheese sauce and the cooked elbows in the casserole dish. Top with gf breadcrumbs and Parmesan cheese. Cook for 25-30 minutes until bubbly.

Easy Mexican Rice

2011-07-07T13:34:00.000-07:00

Easy Mexican Rice

recipe credit: simply gluten free

1 cup Risotto (Arborio) rice
2 tablespoons olive oil
½ cup finely chopped onions
1 15 ounce can of chopped tomatoes (I like to use fire roasted)
Approximately 1 cup gluten free chicken stock
½ teaspoon ground cumin
1 clove garlic
1 jalapeno pepper finely chopped – optional

Heat a large skillet over medium high heat. Add olive oil and chopped onions. Cook until onion is soft but not browned, about 3 minutes. Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent. Put onion rice mixture into a microwave safe casserole dish with a lid.

Put chopped tomatoes with their juice, ground cumin, garlic and jalapeno if using into a blender and blend until smooth. Add enough gluten free chicken stock to make 3 cups of liquid and blend.

Add the tomato chicken stock mixture to the rice, stir and microwave on high about 18 – 20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace cover and let stand 5 minutes.

If not using the microwave then add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed.

Serves 6 gluten free people.

Pistachio Pesto with Gluten Free Pasta

2011-07-07T13:28:00.000-07:00

Pistachio Pesto with Gluten Free Pasta

recipe credit: simply gluten free

Ingredients

1 pound gluten free dried pasta
1 cup unsalted shelled pistachios
2 cups spinach leaves
½ cup basil leaves
½ cup parmesan cheese, grated
Zest (finely grated) and juice of 1 lemon
¼ teaspoon black pepper
¼ – 1/3 cup olive oil
Kosher salt to taste

Optional garnishes:
Finely grated lemon zest
Grated or shaved parmesan cheese

Directions

Bring a large pot of water to a rapid boil and salt liberally. Add the dried pasta and cook according to the package directions. While the pasta is cooking, make the pesto.

Put the pistachios in the bowl of a food processor fitted with a steel blade. Process until the nuts are coarsely ground. Add the spinach, basil, parmesan cheese, lemon zest and juice, pepper and ¼ cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Taste and add a pinch of salt if desired.

Drain the pasta and return to the hot pot. Add the pesto and toss to coat the pasta.

Serve immediately with optional garnishes.

Serves 4 – 6 gluten free people.

Roasted Shrimp with Wasabi Cocktail Sauce

2011-07-07T12:53:00.000-07:00

Roasted Shrimp with Wasabi Cocktail Sauce

recipe credit: simply gluten free

1 cup mayonnaise
2 tablespoons prepared Wasabi – more or less depending on your taste
Zest of 1 lime – finely grated
Juice of 1 lime

2 pounds cooked large shrimp – tails left on

Lime wedges for garnish – optional

Mix mayonnaise with Wasabi, lime zest and juice until well blended. Serve with shrimp. Garnish with lime wedges if you wish.

Gluten Free Cookies & Cream No Bake Cheesecakes

2011-07-05T19:32:00.000-07:00

Cookies & Cream No Bake Cheesecakes

recipe credit: simply gluten free

Ingredients:

21 Kinnitoos (gluten free chocolate sandwich crème cookies)
1 cup heavy cream
8 ounces cream cheese, softened
½ cup sugar
1 teaspoon pure vanilla extract

Place paper liners in the cups of a standard muffin pan (12 cups).
Take 3 of the cookies, cut them in quarters for garnish and set aside. Place 12 cookies in a plastic freezer bag and pound them with a rolling pin until they turn into fine crumbs. Divide the crumbs among the muffin cups and press down firmly and evenly. Place the remaining cookies in the bag and break them up so that there are bigger pieces of cookie as well as some crumbs.

Whip the cream on high speed until stiff peaks form with a hand held mixer. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed until smooth and well blended. Fold in the whipped cream and the crushed cookie pieces. Spoon the mixture into the muffin cups. Place one of the quartered cookies on top of each cheesecake. Refrigerate until serving, at least 5 minutes, up to a day ahead.

Makes 12 gluten free mini cheesecakes.

GF Corn Dogs

2011-06-25T14:38:00.000-07:00

GLUTEN-FREE CORN DOGS, adapted from On a Stick!

Okay, so some of you may have this ewwww feeling about corn dogs. If you ate them in your elementary school cafeteria, as I did, you may associate these with suspect hot dogs and plenty of chemicals. Good news? You can make these healthy.

We like the hot dogs from Hempler’s, a local product made without nitrites or gluten. I recognize every ingredient on the package as being food. Surely you too have good hot dogs in your area! (After all, originally hot dogs were another form of handmade sausages.) We used our whole-grain flour mix for the batter, so we could at least console ourselves with that. However, if you want to make these tonight and you don’t have a whole-grain flour mix made up, use 105 grams of any gluten-free flours that work for you.

And frankly, life is meant to be lived a little. I had not eaten a corn dog in over six years. I might have another on the 4th of July, with friends. After that, it will probably be another year before it happens again. Bon appetit!

4 wooden skewers
1 quart vegetable oil (we like safflower for frying)
105 grams whole-grain flour mix
120 grams cornmeal (make sure it’s gluten-free)
2 tablespoons sugar
½ teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon kosher salt
1/8 teaspoon cracked black pepper
¾ cup milk (we used soy but cow or rice milk would be fine here too)
1 egg
4 jumbo hot dogs

Preparing to fry. Preheat the oil in a large, heavy pot over medium-high heat. (We like to use our Dutch oven.) Cover a plate with several paper towels.

Making the batter. Mix the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper together. Whisk them together to aerate and incorporate them together. Pour in the milk and egg. Combine them with a fork until the batter is smooth. Transfer the batter to a tall glass or empty yogurt container.

Put the hot dogs on skewers and stand by.

Frying the corn dogs. Once the oil reaches 360°, dip each hot dog in the batter. Swirl it around until the hot dog is fully and evenly covered in batter. Drop the entire stick into the batter. Repeat with another hot dog. Fry until the coating is brown and firm, about 4 to 5 minutes. Remove the corn dogs to the waiting paper-towel-covered plate and repeat the frying process with the remaining corn dogs.

Serve immediately. I say mustard is enough. Danny likes mustard and ketchup both.

Feeds 4.

Pick-Me-Up Smoothie Recipe

2011-06-25T14:30:00.001-07:00

Pick-Me-Up Smoothie Recipe

1 1/2 to 2 frozen bananas (I like to freeze mine chopped, though you can freeze them whole.)
1 cup frozen red grapes
1/2 cup milk
1/2 cup yogurt (We’ve been using plain yogurt, though vanilla or another flavor should work, as well.)
1 Tablespoon honey

Blend together in a blender on high until thoroughly blended and smooth. We use the Vita-Mix. I’m not sure how the grapes would blend in a regular blender. If you try it, let us know!

Makes approximately two to three servings.

Quinoa-Edamame Salad

2011-06-25T14:29:00.001-07:00

Quinoa Edamame Salad

Recipe adapted from Thermador Kitchens by Our Best Bites
1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*
*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)
Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.
For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Gluten-free Cheesecake Brownies

2011-06-25T14:27:00.000-07:00

Gluten-free Cheesecake Brownies
Ingredients

* 1/2 cup (8 tablespoons) unsalted butter
* 3 ounces unsweetened chocolate (if bars, chopped; if discs, as is)
* 1 cup sugar
* 3 extra-large eggs
* 2/3 cup all-purpose gluten-free flour (I use Better Batter)
* 1/4 teaspoon xanthan gum (omit if using Better Batter)
* 1/8 teaspoon kosher salt
* 1/2 teaspoon baking powder
* 12 ounces cream cheese (one and one-half packages), softened
* 1/4 cup sour cream
* 1/4 cup sugar
* 1 extra-large egg
* 1/4 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Grease an 8-inch by 8-inch baking pan with vegetable shortening or unsalted butter, then line with crisscrossed strips of parchment paper, allowing them to overhang the sides slightly (to make it easier to remove the bars after baking). Set the baking dish aside.
2. In a medium-sized microwave safe bowl, microwave the butter and unsweetened chocolate for 30 seconds at a time on high power, stirring in between intervals, until smooth and shiny. Add the 1 cup sugar to the chocolate and the 3 eggs, one at a time, blending well after each addition. Add the flour, xanthan gum, salt and baking powder, and mix to combine.
3. Pour the brownie batter into the bottom of the prepared pan, and shake to evenly distribute the batter. Place in the center of the preheated oven, and bake for about 15 minutes, until shiny and nearly set. It is better to underbake the brownies than to overbake them, since they will go back in the oven.
4. While the brownies are baking, in a separate medium-sized bowl, combine the cream cheese, sour cream and 1/4 cup sugar, and beat until well-combined. Add the egg and vanilla, and mix just until blended.
5. Once the brownie layer has come out of the oven, cool slightly and pour the cheesecake mixture over the top and shake to evenly distribute the batter. Return the pan to the center of the oven, and bake for about 20 minutes, or until the center of the cheesecake is almost set. Again, better to underbake rather than overbake.
6. Run a knife around the edges of the pan to loosen the sides, and allow to cool in the pan. Refrigerate for 2 hours, or up to overnight.
7. Remove the pan from the refrigerator, slice into squares with a wet, serrated knife and serve chilled.

Notes

If you don’t have extra-large eggs, just select the largest ‘large’ eggs in the bunch.
I have not tested this recipe with nondairy substitutes for the cheesecake ingredients. Proceed at your own risk – and then tell us how it went in the comments!
Remember – bean flour blends, despite the fact that they may call themselves “all-purpose,” are NOT, in fact, all-purpose flour blends. They will NOT behave the same as true all-purpose gluten-free flour blends.

Red Beans and Rice Salad

2011-06-25T14:26:00.000-07:00

Red Beans and Rice Salad

2 garlic cloves, minced
1/2 tsp salt
1/2 tsp sugar
2 Tbsp cider vinegar
1 tsp yellow or Creole mustard,
1 tsp chipotle Tabasco plus more for garnish if desired
1 tsp minced fresh thyme, sprigs for garnish
Pepper
1 cup halved grape tomatoes
1 each celery stalk, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 cups steamed long grain rice
1 can red kidney beans, rinsed and drained

Place garlic into large bowl and mash with salt and sugar. Whisk in vinegar until dissolved. Whisk in mustard, Tabasco, and thyme until blended. Season with pepper; set aside 30 mins to blend flavors.

Add tomatoes, celery, red bell pepper, yellow onion and rice into the bowl with the dressing; toss to combine. Add the red beans and gently stir to distribute. Set aside at room temp for 30 minutes. Taste to adjust seasoning.

Yields 12 servings

Asian Shrimp Salad

2011-06-13T08:03:00.001-07:00

Asian Shrimp Salad

Serves 8 as an entrée, 12 as a side salad
This filling entree salad makes an excellent lunch as well as an elegant side salad when you have dinner guests. If you have precooked and deveined shrimp or leftover shrimp from dinner the night before, it just takes minutes to prepare.

Asian Shrimp Salad

* 8 ounce bag pre-washed baby spinach leaves
* 1 medium head Napa cabbage, shredded
* 1 pound sugar snap pea pods, halved
* 1 can drained sliced water chestnuts
* 1 small bag shredded carrots
* 1 pound chilled shrimp split in half lengthwise (16 to 20 count)
* 1 bunch chopped scallions-only the green parts
* 4 ounces sliced toasted almonds (toast them in a skillet over medium heat, stirring constantly, for about five minutes)

Asian Dressing

* 2 teaspoons fresh grated ginger
* 4 teaspoons dark sesame oil
* ¼ cup rice vinegar
* 4 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 2 teaspoons minced garlic
* 6 Tablespoons extra-virgin olive oil

Asian Shrimp Salad

1. Toss everything together and serve with Asian Dressing.

Asian Dressing

1. Whisk all of the ingredients together in a bowl.

Easy Potato and Bacon Breakfast Casserole

2011-06-13T07:26:00.000-07:00

Easy Potato and Bacon Breakfast Casserole
Recipe by Our Best Bites

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Seven-Layer Salad

2011-06-13T07:25:00.000-07:00

Seven-Layer Salad

Ingredients:

2 Cups lettuce, chopped (iceberg, Romaine, Cosmopolitan — you choose)
2 Cups baby spinach
2 Cups frozen peas
1 cucumber, sliced and quartered
1 Cup (8 oz.) diced ham
2 Cups (4-6 oz.) cheddar cheese, shredded
8 oz. bacon (8-10 slices), fried crispy and crumbled into bits
Creamy Dill Salad Dressing (recipe below)

Directions:

1. Cover bottom of 9 x 13 pan with chopped lettuce, then add layers of baby spinach, chopped cucumber, peas, and diced ham. This should make the salad almost fill up to the top of the pan.
2. Next, pour and spread the dressing evenly over the salad.
3. Top salad with shredded cheese and bacon bits.
4. Cover the pan tightly with plastic wrap and place in the refrigerator. The salad can be chilled for an hour, or even overnight.

Additional Notes:

* Choose your ingredients carefully. Tomatoes don’t do well overnight: they add too much water to the salad. If you want tomatoes in your salad, I suggest adding them right before serving.
* No need to defrost the peas. They defrost quickly in the refrigerator and help keep the salad cool.
* Other ingredients to consider: Green onions and celery add great flavor. Red cabbage, carrots, and yellow sweet peppers add bursts of color.

Creamy Dill Dressing

Ingredients:

1 Cup mayonnaise
1 Cup Greek yogurt
1 tsp salt
2 tsp garlic powder
1 TBSP sugar
1 TBSP dried dill weed

Directions:

1. Combine ingredients in a medium bowl and mix well.
2. Keep chilled.

Additional Notes:

* Feel free to add fresh herbs from your garden instead of dried dill, but you may want to increase the amount for freshly chopped herbs.
* I’ve recently been introduced to delicious Greek yogurt [4] and found that it makes a thicker, creamy dressing — perfect for this recipe. For a thinner dressing use plain yogurt, or consider adding a couple tablespoons of milk.

Sesame Chicken (Gluten Free)

2011-06-08T11:05:00.000-07:00

SESAME CHICKEN (Gluten Free)

1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)

1 cup gluten-free chicken broth

1/2 cup sugar (don’t faint; I am trying to mimic the take-out sesame chicken, so reduce if you feel you must)

1/4 cup cornstarch plus 2 teaspoons

2 egg whites, lightly beaten

1/2 cup oil

1 teaspoon garlic, minced

3-6 dried hot pepper pods

1/4 cup sesame seeds

green onions, chopped

cooked jasmine rice

DIRECTIONS:

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok). Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

Serves 4-6

Notes: Don’t faint when you read the amount of sugar! I tried to make this recipe with less, but it just didn’t feel as much like the take-out version. If you do decide to reduce the sugar or use agave syrup, you may need to use more cornstarch to thicken the sauce. I suggest just thinking of it as dessert!

You could also try adding a tablespoon of dry white wine to the sauce.

Best Grape Salad

2011-05-28T18:48:00.001-07:00

Recipe Credit

Ingredients

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste

Directions

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Layered Yogurt Fruit Salad (Gluten Free)

2011-05-28T18:46:00.000-07:00

Recipe Credit

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted

1. Mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Makes 8 servings

Texas Flour Tortillas

2011-05-21T21:44:00.000-07:00

Texas Flour Tortillas

recipe credit: Homesick Texan (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Joy's 'You'll Never Know Their Gluten Free' Crepes & Chocolate Sauce

2011-05-21T21:37:00.000-07:00

Joy's 'You'll Never Know Their Gluten Free' Crepes & Chocolate Sauce

recipe credit: Joy Eschliman

Crepes

1 cup milk ( I used whole)
3 eggs
3/4 cup rice flour
Place in blender and blend until smooth. Leave at room temperature for 1 hour (at least)

Brush butter in pan (temp around med-lo to med)

pour about 2-3 Tablespoons batter in hot pan, and quickly tilt to spread
cook for about 1 minute-flip

Also a good filling for these if you want to use them for Breakfast is:
Blend 1 cup cottage cheese, 1 cup sour cream and 1/2 cup powdered sugar. (alternatively you can use 1 cup vanilla yogurt in place of either sour cream or cottage cheese)

Chocolate Sauce

4 Tablespoons Cocoa Powder
4 Tablespoons sugar
4 Tablespoons water

1/4 cup butter
dash vanilla extract (make sure you're alcohol isn't wheat based)

Cook cocoa, with water and sugar stirring constantly.
Remove from heat and add butter stirring until dissolved. Add vanilla.
I just put mine in a jar- store it in the fridge or leave it room temp for pouring.

Vietnamese-Style Beef with Garlic, Black Pepper and Lime

2011-05-20T07:52:00.000-07:00

Vietnamese-Style Beef with Garlic, Black Pepper and Lime

Serves four

2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1-1/2 Tablespoons light brown sugar
1 Tablespoon fish sauce
5 cloves garlic, minced
3 Tablespoons peanut or canola oil
Kosher salt and freshly ground pepper
1-1/2 pounds beef tenderloin, cut into 3/4" pieces
1 medium yellow onion, sliced into 1/4" thick wedges
3 Tablespoons chopped salted peanuts, toasted
2 scallions, both green and white parts, thinly sliced

In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.

Season the beef with salt and pepper. In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.

Put the remaining 1-1/2 Tablespoons oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.

Serve sprinkled with peanuts and scallions.

Cheese Fondue

2011-05-17T15:44:00.000-07:00

Cheese Fondue

Ingredients

* 1/2 pound imported Swiss cheese, shredded
* 1/2 pound Gruyere cheese, shredded
* 2 tablespoons cornstarch
* 1 garlic clove, peeled
* 1 cup dry white wine
* 1 tablespoon lemon juice
* 1 tablespoon cherry brandy, such as kirsch
* 1/2 teaspoon dry mustard
* Pinch nutmeg
* Assorted dippers

Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Crispy Parmesan & Rosemary Cups with Spinach & Strawberry Salad

2011-05-12T09:37:00.000-07:00

Crispy Parmesan & Rosemary Cups with Spinach & Strawberry Salad

Recipe credit: Cookin' Canuck

1 cup (packed) Parmesan cheese
1 tbsp fresh rosemary
1 tsp all-purpose flour
1 cup (packed) spinach leaves, torn into small pieces
2 tbsp slivered almonds, lightly toasted
2 tbsp olive oil
1 tbsp balsamic vinegar
2 large strawberries, cut into quarters

In a small bowl, combine Parmesan cheese, rosemary, and flour. Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet. Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 minute. Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 seconds. Gently press the circle into a muffin tin. Repeat with the remaining cheese, to make a total of 8 cheese cups. Let the cheese cups cool completely in the muffin tin. When ready to use, carefully lift them out of the tin.

In a medium bowl, combine spinach, toasted almonds, and a simple vinaigrette made of the olive oil and balsamic vinegar. Only use enough vinaigrette to lightly dress the spinach.

Place the cheese cups on a serving platter and gently fill with the salad. Top each salad serving with a fresh strawberry slice. Serve immediately.

Makes 4 servings (2 cups per person).

Chocolate Oatmeal 'No Bake' Bars

2011-05-12T09:30:00.000-07:00

Chocolate Oatmeal 'No Bake' Bars

recipe credit: Amanda Pryzbylski

2 cups sugar
1/4 cup cocoa
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 (1 stick) margarine or butter
1/4 cup crunchy peanut butter
2 cups quick oats

Butter 9-inch square pan. In medium saucepan over medium heat, combine sugar, cocoa and salt. Stir in milk; add margarine. Heat to a rolling boil; boil 3 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until blended. Stir in oats. Pour into pan and spread evenly. Cool and cut into squares.

Crispy Chicken with Rosemary-Lemon Salt

2011-05-09T14:37:00.001-07:00

Crispy Chicken with Rosemary-Lemon Salt

Ingredients

* Vegetable oil, for frying
*

Salt:

* 1 (6-inch) sprig fresh rosemary
* 1/4 cup kosher salt
* Zest of 1/2 large lemon
*

Chicken:

* 1 pound chicken tenders, cut into 2-inch pieces
* 2 cloves garlic, minced
* 1 1/2 tablespoons chopped fresh rosemary
* Zest of 1/2 large lemon
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup fine cornmeal or instant polenta

Directions

For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.

For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

Gluten Free Lasagna

2011-05-07T09:32:00.000-07:00

Gluten Free Lasagna

recipe credit: terina williams

1lb ground beef
1 small onion, chopped
1 garlic clove, chopped
1 jar of Prego, Ragu etc (I used Prego traditional)
Mozzarella - as little or as much as you want
Sour cream
Gluten free lasagna noodles

Directions:
In a skillet, brown ground beef with onions & garlic. Add sauce. In a 9x13 lasagna pan smother the bottom of the pan with a little sauce. Lay 3 noodles lengthwise. Top the noodles with sauce. By the tablespoonful, drop sour cream on top of the sauce. Sprinkle with cheese. Repeat the layering process. Make sure cheese is the final layer. Bake at 350 for 50-60 minutes. If it gets too brown cover with foil for the remaining time. Enjoy!

Creamy Lime-Cilantro Dressing

2011-04-27T15:14:00.001-07:00

Creamy Lime-Cilantro Dressing
Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!

Baked Creamy Chicken Taquitos

2011-04-27T15:12:00.001-07:00

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

2011-04-27T15:09:00.001-07:00

Stir Fry Chicken Kebabs with Teriyaki Dipping Sauce

makes 16 skewers, serves 6 - 8

Get a jump on making this recipe early in the day. Marinate the chicken, cut up the vegetables, and make the teriyaki sauce in the morning. At dinner time, skewer and grill chicken and vegetables. Serve with basmati rice to complete the meal.

3 pounds of chicken tenders cut in 1-inch cubes

marinade --
juice on 1 lemon
1/4 cup soy sauce
1 tablespoon ginger root, chopped
2 garlic cloves, chopped

teriyaki glaze and dipping sauce --
1 cup water
1/4 cup soy sauce
1/2 teaspoon ginger powder
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon brown sugar
1/4 cup water
2 teaspoons cornstarch

1 green pepper cut in 1 inch pieces
1 yellow pepper, cut in 1 inch pieces
1 red onion, cut in 1 inch pieces

In a large resealable bag, add the chicken and marinade ingredients. Seal and squish the bag to combine the mariande with the chicken. Let marinate for an hour at room temperature or up to 6 hours in the refrigerator.

In a small saucepan over medium high heat, combine the 1 cup water, soy sauce, ginger and garlic powders, honey, and brown sugar. Bring to a boil and cook for 2 - 3 minutes. In a separate small bowl, combine the 1/4 cup water and cornstarch. Add the cornstarch mixture to the saucepan and continue to cook for 3 - 5 minutes or until slightly thickened. Remove from heat and set aside.

Heat grill or grill pan to medium high. Remove chicken from marinade (discard marinade) and skewer alternately with the peppers and onions. Grill for about 3 - 5 minutes per side basting with 1/2 of the teriyaki glaze during the final minutes of cooking. The chicken should be just cooked through and the vegetables slightly charred. Remove the skewers from the grill and serve with the remaining teriyaki dipping sauce.

Chocolate Gluten Free CrinkleCrackle Cookies

2011-04-23T12:48:00.000-07:00

Chocolate Gluten Free CrinkleCrackle Cookies

Recipe Credit: Gluten-free on a Shoestring.com

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 18 to 20

Ingredients

1/3 cup (5 1/4 tablespoons) unsalted butter (nondairy sub is fine)
4 ounces unsweetened chocolate*
3/4 cup all-purpose gluten-free flour
1/3 teaspoon xanthan gum (omit if using Better Batter flour)
1/4 cup + 2 tablespoons Dutch-processed unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 teaspoons pure vanilla extract
2/3 cup packed brown sugar (light, if you have it)
1/2 cup confectioner’s sugar + more for rolling
2 extra-large eggs
6 to 8 tablespoons milk (nondairy is fine; nonfat milk is not)

Instructions

Place the butter and chocolate in a large, microwave safe bowl, & microwave on high power for 30 seconds at a time, stirring in between cycles, until the chocolate & butter are smooth & shiny. Set aside the bowl to cool a bit (about 5 to 7 minutes) – not so long that the chocolate thickens again, but long enough that it won’t cook the eggs when you add them.
While the chocolate is cooling, in a separate medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking powder, and salt, and mix to combine. Set the bowl aside.
Add the brown sugar, confectioner’s sugar, and the eggs to the chocolate mixture, blending well after each addition.
Add the flour mixture to the large bowl in thirds, alternating with the milk 2 tablespoons at a time (for a total of 6 tablespoons), and mixing well after each addition.
Add the remaining 2 tablespoons of milk only if necessary to create a smooth and lovely cookie dough. The dough will be thick, but not particularly firm, similar to the consistency of play-doh (gluten-free play doh, since otherwise the very mention of play-doh has me quaking).
Divide the dough in half, shape each into a log, wrap each half in plastic wrap, and place in the refrigerator until firm (at least an hour, up to overnight).
When you are ready to work with the dough, preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set them aside.
Slice the chilled dough into 18 to 20 pieces. Roll each piece of dough between damp palms into a ball. Roll each ball in a bowl of confectioner’s sugar. Place the balls of dough about 3/4-inch apart on prepared baking sheets, place the sheets uncovered in the refrigerator, and allow them to rest for at least for about 5 to 10 minutes (the dough will absorb some of the sugar). Re-roll each bowl in the powdered sugar again after it has rested.
Place the baking sheets in the center of the preheated oven and bake until the cookies have flattened out & the powdered sugar crinkles and crackles, about 8 to 10 minutes. The cookies will be soft to the touch, but will firm as they cool. Allow them to cool completely on the baking sheet.
EatThemEatThemEatThemGiveMeSomePlease

Notes

*If you only have semi-sweet chocolate, just cut back on the confectioner’s sugar ingredient from 1/2 cup to 1/4 cup. Let’s not let the chocolate come between us.

(Blue)Berry Muffins

2011-04-20T17:53:00.000-07:00

(Blue)Berry Muffins

A.K.A 'The best darn Gluten Free Blueberry Muffins I've ever had!' Seriously, you won't know they are Gluten Free!!

recipe credit

Ingredients
1 1/2 cups Bob’s Red Mill GF All Purpose Flour
1 1/4 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/3 cup granulated sugar
1 cup sour cream
1 large egg, beaten
1 teaspoon vanilla extract
1 cup blueberries (or whatever you like)

1. Preheat oven to 375 degrees.

2. In a medium-sized bowl, combine the first 5 (dry) ingredients and set aside.

3. In a large bowl, blend the butter and sugar until light and fluffy. Add the egg and vanilla. Blend.

4. Reserving a few tablespoons of the dry ingredients, add the dry ingredient mixture & the sour cream to the wet ingredients, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.

5. Add the mix-in of your choice the reserved dry ingredients and toss to coat. Fold into the batter until evenly distributed.

6. Grease 12 standard sized muffin cups. Distribute the batter evenly among them. Bake at 375 degrees for about 20 minutes, until a toothpick inserted into the center of the middle muffin comes out with nothing but a few moist crumbs attached.

Teriyaki and Pineapple Chicken

2011-04-20T10:58:00.001-07:00

Recipe Credit

Ingredients

* 2 tablespoons vegetable oil
* 1 pound skinless, boneless chicken breasts, cut into cubes
* 1 green bell pepper, sliced thin
* 1 yellow bell pepper, sliced thin
* 1 red bell pepper, sliced thin
* 1 1/4 cups sliced fresh mushrooms
* 1 onion, chopped
* 1 cup teriyaki sauce
* 1 (8 ounce) can pineapple chunks, undrained
* 1 teaspoon garlic powder
* 1 teaspoon crushed red pepper
* 1/4 cup all-purpose flour

Directions

1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Hoisin Beef & Edamame Noodles

2011-04-16T19:25:00.000-07:00

Hoisin Beef & Edamame Noodles

From EatingWell: January/February 2007

Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

8 ounces soba noodles or whole-wheat spaghetti (or rice to make gluten-free)
3 tablespoons lime juice
3 tablespoons hoisin sauce, (see Tip)
1-2 teaspoons chile-garlic sauce, (see Tip)
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
8 ounces flank steak, trimmed of fat, thinly sliced (see Tip)
1 red bell pepper, thinly sliced
1 10-ounce package frozen shelled edamame, (about 2 cups), thawed
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro

Preparation

Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6 to 8 minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer the steak to a plate using tongs. Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.

Nutrition

Per serving : 427 Calories; 9 g Fat; 2 g Sat; 2 g Mono; 19 mg Cholesterol; 60 g Carbohydrates; 29 g Protein; 5 g Fiber; 757 mg Sodium; 443 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat

Tips & Notes

Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year.
Freezing the flank steak for about 20 minutes will make it easier to thinly slice.

Terina's Chili

2011-04-02T22:53:00.000-07:00

Terina's Chili

1 Can of chili beans - lg can
1 Can of crushed tomatoes - lg can
2 cans (15oz) tomato sauce
4-5 tbsp brown sugar
3-4 tsp chili powder
1lb ground beef
1 onion chopped

Brown onion and beef. On low add the rest of ingredients. Simmer 30min - 1hr.

Terina's Mongolian Beef

2011-04-01T23:21:00.000-07:00

Terina's Mongolian Beef

1 lb Flank steak

1 1/2 Tb. Cornstarch

1/2 C. water

1/3 C. brown sugar

1/3 C. soy sauce

1 T. canola oil

3 garlic cloves (or shallots)

1/2 tsp. peeled fresh ginger (I like more….)

1/4 C. sliced green onions

Cut steak diagonally across grain into thin slices. Combine steak & cornstarch in a bowl, toss until coated and set aside.

Combine Water, brown sugar & soy sauce in a small bowl & set aside.

Heat oil in large nonstick skillet, over med-high heat. Add garlic & ginger, saute 1 min. Add steak, cook 3 min. or until browned, stirring occasionally. Add brown sugar mixture, and cook 4 min. or until sauce thickens, stirring occasionally. Sprinkle with green onions. Serve over white rice…..

Lime Kissed Stuffed Avocados

2011-03-30T13:14:00.000-07:00

Lime-Kissed Stuffed Avocados

recipe credit: Sheryl Crow/The Talk on CBS

Serves 4
4 ripe avocados
4 teaspoons fresh lime juice
11/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons fresh store-bought salsa, preferably organic

Blue corn or flax seed tortillas, preferably organic

1. Cut the avocados into halves and remove pits. Carefully scoop the flesh from each avocado, leaving the skins intact so that you can refill them. Transfer the avocado flesh to a glass mixing bowl. Add the lime juice, salt, cumin, garlic powder, and pepper and mash with a fork or potato masher. Taste and adjust the seasoning.
2. Spoon the avocado back into the scooped-out skins. Garnish the top of each with a tablespoon of fresh salsa.
3. Serve with organic blue corn or flax seed tortillas.

Crab Cakes with Herb Dijon Mayo

2011-03-29T15:37:00.000-07:00

Crab Cakes with Herb Dijon Mayo

Recipe credit: Kinnikinnick Foods

Crab cakes:

1 tbsp margarine

2 celery stalk – chopped

1 green onion – chopped

1 can or fresh (8 oz) lump crab meat – drained

½ cup mayonnaise

2 cups Kinnikinnick bread crumbs

2 eggs (for coating)

2 tbsp fresh parsley- chopped

¼ tsp salt

½ tsp pepper

Heat margarine in a skillet and sauté celery and onions until tender. In a bowl combine sautéed celery and onions, crabmeat, ½ cup bread crumbs (reserve the rest for the coating), ½ cup mayonnaise, parsley, pepper and salt. Mix until combined. Form mixture into cakes (2-2 ½ inches in diameter) and cool covered in refrigerator for at least two hours (these can be made in advance the night before). Heat a large skillet with 2 tbsp oil over medium heat. Whisk eggs and set aside. Place remaining 2 cups bread crumbs in a separate bowl. Dip each crab cake in the egg mixture and then the bread crumbs. Place in heated pan and cook until golden brown (about 3-5 minutes each side). Remove from pan and pat extra oil off of crab cakes with paper towel.

Serve with Herb Dijon Mayo or your favorite dip.

Herb Dijon Mayo:

7-10 basil leaves fresh- chopped fine

1 ¼ cup mayonnaise

2 tsp Dijon mustard

¼ tsp pepper

1 tsp lemon juice

Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry. Finely chop basil. Mix mayonnaise, mustard, basil, pepper and 1 tsp lemon juice in a bowl. Set aside. Make Herb Dijon Mayo at least 4 hours prior to service (can be made the day before).

Basil Bruschetta

2011-03-29T15:34:00.000-07:00

Basil Bruschetta

Recipe credit: Kinnikinnick Foods

Ingredients:
6 ripe tomatoes (red or yellow)
1 garlic clove minced
1 tbsp virgin olive oil
1 1/2 tsp balsamic vinegar
8 basil leaves (no stems) chopped
Salt and pepper to taste

Directions:
1. To blanch the tomatoes: Place the tomatoes in boiling water for 1 minute.
2. Remove from boiling water and remove skins. Cut into ½ inch pieces and remove seeds.
3. In a bowl combine prepared tomatoes, garlic, basil, olive oil and salt and pepper to taste.
4. Toss in balsamic vinegar.

Portuguese Bean Soup

2011-03-29T14:24:00.000-07:00

Portuguese Bean Soup

recipe credit: Laura James

2 Ham Hocks or as much ham and a bone as you want :) cubed
1 12 oz pkg Portuguese Sausage a.k.a. Linguica/Chorizo cut into 1/2 inch pieces
1 8oz can tomato sauce
1 large onion cut into wedges
2 potatoes cubed
1 carrot cubed
Red pepper flakes to taste
Salt and Pepper to taste
Dash of pepper paprika
2 15oz cans of kidney beans

Simmer Ham and Sausage for 1-2 hours in water. Then heat until boiling add remaining ingredients and cook for 15 minutes until vegetables are done.

Gluten Free Chocolate Chip Cookies

2011-03-28T15:15:00.000-07:00

Gluten Free Chocolate Chip Cookies

recipe credit

Ingredients:
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

**These odd ingredients are popping up in more and more grocery stores in the United States (I'm not sure about other countries). I have even seen rice flour at Wal-Mart. But generally these items are found in the health food section at the grocery store, with all of the gluten free/wheat free items. Or, if you have a health food store nearby, you can check there.....these items will most likely be available there.

Directions:

First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt......and then the flour. (You can mix them in a separate bowl and then add to the wet mixture.....but to be honest, I hate dirty-ing an extra bowl. So don't ever hire me to cater an event......I take shortcuts!) Mix the dry ingredients in really well. You will have a dough form, just like regular cookies. But it will feel a lot more sticky. That's okay. Don't add extra flour.
Then add your favorite cookie ingredient. Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints. Place little balls of dough on large cookie sheet. Oh, I don't know.....regular cookie dough ball size. 1 inch? 1.5 inch? Bake in preheated 350 degree (F) oven and bake for 8-10 minutes. Do not overbake. The cookies tend to dry out and aren't as forgiving as regular gluten-full cookies. Allow to cool on a wire rack (or paper towels on the counter).

**Tip: I always pull them out right before they look done. You don't want to completely brown them. I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do. They usually come out a bit paler.) Once they cool, they will be a little chewy in the center. And unforgettable. Mmmmmmm...

Cranberry Blueberry Muffins

2011-03-26T20:09:00.000-07:00

Cranberry-Blueberry Muffins

recipe credit

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup granulated sugar
1 extra-large egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups all purpose gluten-free flour
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup frozen blueberries
1/2 cup fresh or frozen cranberries
1 cup sour cream (low-fat is fine, nonfat is not)

1. Preheat your oven to 350 degrees F. Line a standard 12-cup muffin tin with liners and set aside the tin.

2. In a large bowl, beat the butter and sugar until light and fluffy and pale in color. Add the egg and vanilla, and beat until well-combined. Reserving a few tablespoons of the flour in a separate, small bowl, add the flour, xanthan gum, baking powder, baking soda, and salt, beating well after each addition. Toss the blueberries and cranberries in the reserved flour and set them aside. Add the sour cream to the mixture, and beat until well-combined.

3. After adding the sour cream, beat again vigorously for another 2 minutes or so, until the batter becomes thicker and a bit more elastic. That will mean that the xanthan gum has been activated. Add the berries to the batter, and mix until evenly distributed throughout. Divide the batter evenly among the 12 muffin cups. With wet hands, smooth the top of the muffins (we don’t want anything to burn).

4. Place the muffin tin in the center of the preheated oven and bake at 350 degrees F for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out mostly clean, or with only a few moist crumbs attached.

5. Allow the muffins to cool for at least 7 to 10 minutes in their wrappers, or the wrappers may be hard to remove. Serve warm or cool. These keep for days in an air tight container in the refrigerator.

PW's Grilled Chicken and Roasted Red Pepper Panini

2011-03-21T14:36:00.001-07:00

Ingredients

* 2 whole Boneless, Skinless Chicken Breasts
* 8 whole Sundried Tomatoes, Packed In Oil
* 3 Tablespoons Prepared Basil Pesto
* 1 Tablespoon Extra Virgin Olive Oil
* 1 Tablespoon Lemon Juice
* ½ teaspoons Kosher Salt
* Freshly Ground Black Pepper
* ¼ cups Mayonnaise
* 2 whole Red Bell Peppers
* 8 whole Slices Provolone Or Mozzarella Cheese
* 8 slices Good Whole Grain Sandwich Bread
* 4 Tablespoons Butter, Softened

Preparation Instructions

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Slice sandwiches in half and serve immediately with cold grapes. Delish!

Baked Manicotti with Sausage and Peas

2011-03-04T11:58:00.000-08:00

Ingredients

* Vegetable oil cooking spray

Fonduta sauce:

* 3/4 cup milk
* 1/2 cup heavy cream
* 6 ounces (about 3 cups) grated Pecorino Romano
* 1/4 cup chopped fresh basil leaves
* 2 tablespoons olive oil, plus extra for drizzling
* 1 pound sweet Italian sausage, casings removed
* 1 large or 2 small shallots, finely chopped
* 2 cloves garlic, minced
* 1/4 teaspoon kosher salt, plus 1/2 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
* 1/4 cup white wine, such as Pinot Grigio
* 3/4 cup (4 ounces) frozen petite peas, thawed
* 1/2 cup whole milk ricotta
* 12 manicotti shells
* 1 (26-ounce) jar marinara sauce
* 2 cups (8 ounces) shredded mozzarella

Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil cooking spray. Set aside.

For the fonduta sauce: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the Pecorino Romano and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the basil. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sausage, shallots, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until the sausage is cooked through and the vegetables have softened, 8 to 10 minutes. Using a wooden spoon, break the sausage into 1/2-inch pieces. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the wine has evaporated, about 2 minutes. Remove the pan from the heat and set aside to cool slightly. Add the peas, ricotta, and 1 cup of the fonduta sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 7 to 8 minutes. Drain and set aside.

Spread half of the marinara sauce over the bottom of the prepared baking dish. Using a small spoon, fill the manicotti shells with the sausage filling and arrange in a single layer in the baking dish. Pour the remaining marinara sauce on top of the filled shells. Spoon the remaining fonduta sauce on top and sprinkle with the mozzarella. Drizzle with olive oil and bake until bubbly and golden brown, 30 to 35 minutes.

Recipe Credit

Cinnamon Baked French Toast

2011-03-04T11:55:00.001-08:00

Cinnamon Baked French Toast

Recipe adapted from The Pionner Woman

1 loaf French Bread
8 large eggs
2 cups milk (we used skim, but Ree uses whole)
½ cup heavy whipping cream
¾ cups granulated sugar
2 tablespoons vanilla extract

Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces

Maple syrup-for serving

1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.

2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.

3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.

4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

5. Serve warm with butter and maple syrup.

Serves 16

Slow Cooker French Dip Sandwiches

2011-03-04T11:54:00.001-08:00

* 4 pounds Boneless Beef Roast
* 1 can (14 Oz. Can) Beef Broth
* ½ cups Water
* 1 envelope (about 1 Oz. Envelope) Dry Onion Soup Mix
* 1 teaspoon Fresh Thyme Leaves, Chopped
* 12 whole French Rolls
* Butter, To Spread On Rolls
* 12 slices Swiss Or Mozzarella Cheese

Preparation Instructions

Trim excess fat from roast and place in a crock pot. Pour over beef broth and water and sprinkle with onion soup mix and thyme. Cover and cook on low for 8 hours.

Carefully remove meat to a cutting board and let sit for 10 minutes. Slice the meat on the diagonal or shred with a fork.

Pour off beef juices into bowls for dipping.

To assemble: Split the rolls and spread with butter. Toast under the broiler, open-faced, until lightly toasted. Top one side of each sandwich with a generous portion of meat and one slice of cheese. Place back under the broiler for a couple of minutes or until the cheese is melted. Top with bun tops and serve with reserved meat juices.

Recipe Credit

Lentils with fennel & sausage

2011-03-04T11:53:00.001-08:00

(adapted from Gourmet)
1 c dried French lentils
2 T olive oil
1 onion, thinly sliced
1/2 bulb fennel, sliced thinly
1/2 red pepper, diced
1 t fennel seeds, lightly crushed
1/2 t crushed chili pepper flakes
1 bunch kale, tough ribs removed & sliced
2 European-style sausage links, sliced
salt & pepper
1 T balsamic vinegar, or to taste

Add the lentils into a medium-sized pot and cover with lots of cold water. Cover and bring to a boil and then simmer until tender, about 20 minutes.

Meanwhile, heat the oil and saute the onion, fennel, red pepper, fennel seeds, and chili flakes until soft and fragrant, about 5 minutes. Sprinkle with salt and add in the kale and let that soften before adding in the sausage and let that cook for a few minutes, adding in some of the lentil water if it gets too dry.

Drain off most of the water off the lentils, but keep at least half a cup or so and add it all into the sausage, kale and fennel mixture. Stir in vinegar and toss everything together. Adjust seasonings if needed and serve with crusty bread. Makes 4 main course servings.

Recipe Credit

Chicken in Wine Sauce aka Swiss Chicken

2011-03-04T11:52:00.001-08:00

Chicken in Wine Sauce aka Swiss Chicken

4 - large skinless boneless chicken breasts
4 - tablespoons (1/2 stick) butter, melted
8 - slices Swiss cheese
1 - 10 3/4-oz can condensed cream of chicken soup
1/4 - cup white wine
1/4 - cup sour cream
1 1/2 - cups pepperidge farm stuffing mix, crushed, I used savory cornbread
kosher salt and fresh black pepper, to taste

Preheat the oven to 350 degrees F. Add the chicken to a shallow baking dish that has been spared with non stick spray. Season with salt and pepper, to taste. Layer the cheese slices on top. In a medium bowl, add the soup, sour cream and the wine. Mix to combine and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.

Note: Brown the chicken breasts first in a bit of olive oil before adding to the casserole dish. Proceed with the remainder of the recipe. Low sodium chicken broth may be substituted in place of the wine.

adapted from: The Lady & Sons Cookbook

Mostaccioli with Spinach and Feta

2011-03-04T11:50:00.000-08:00

Ingredients:
8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and
chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste

Directions:
1. Cook pasta according to package directions. Drain, and set aside.
2. Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

Recipe Credit: Kristen Cherry via allrecipes.com

Tilapia Fish Tacos with Arugula

2011-03-04T11:45:00.001-08:00

* 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
* 1/4 cup canola or vegetable oil

Filling:

* 3 tablespoons olive oil, plus more for drizzling
* 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
* Kosher salt and freshly ground black pepper
* 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
* 1 mango, peeled and flesh cut into 1/2-inch cubes
* 3 green onions, finely chopped
* 3 cups coarsely chopped baby arugula

Dressing:

* 3 tablespoons olive oil
* 2 tablespoons fresh lime juice (from about 2 limes)
* Kosher salt

Creme fraiche:

* 1/2 cup creme fraiche
* 1 tablespoon wasabi powder*
* 1/4 teaspoon kosher salt

Directions

*Can be found in Asian markets

Special equipment: a 12-count nonstick muffin pan

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

Recipe Credit

Baby Bowties with Peas & Ham

2011-03-04T11:34:00.001-08:00

Baby Bowties with Peas & Ham

1/4 cup fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese, divided
Salt
1/2 pound baby bowtie (farfalle) pasta
1 cup frozen peas
3/4 cup cooked ham, cut into small cubes

In a jar with a lid, combine lemon juice, pepper, olive oil, half the cheese and salt to taste. Cover and shake well; set aside.

Bring 4 quarts water to a boil. Add 1 Tablespoon salt to the water. Add pasta and set timer for 2 minutes less than package directions.

When timer sounds, add peas and ham to boiling pasta, setting timer for two more minutes.

Strain all together; drain well and place in a bowl.

Add lemon juice and oil dressing. Mix well and top with remaining Parmesan cheese.

Turkey Mini Meatloaves

2011-03-01T06:57:00.000-08:00

Turkey Mini Meatloaves

recipe credit

1/2 cup onion, chopped

3 tablespoons dry breadcrumbs

1 tablespoon fresh parsley, chopped

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon fresh ground black pepper

8 ounces ground turkey breast

1 large egg white

3 tablespoons ketchup, divided

1/4 teaspoon hot pepper sauce (I used Garlic Tabasco)

Preheat oven to 350 degrees. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly. Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 tablespoons of the ketchup. Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.). Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

Oreo Stuffed Chocolate Chip Cookies

2011-02-21T18:29:00.000-08:00

Oreo Stuffed Chocolate Chip Cookies

recipe credit

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

Butternut Squash Carbonara

2011-02-21T18:18:00.000-08:00

Butternut Squash Carbonara
serves 6

recipe credit: a foodday recipe

5 slices bacon
2 cloves garlic, smashed, peeled, and minced
3 c. peeled and diced butternut squash or other winter squash
13-16 oz. dry pasta (the original recipes calls for rotini; I used linguine)
2 eggs
1/2 c. grated parmesan cheese
Salt and pepper

Stack the bacon and cut crosswise into 1/4-inch strips. Set a large sauté pan over medium-high heat. When hot, add the bacon and squash to the pan and cook until bacon is crisp and squash is cooked through, about 10 minutes. Add the minced garlic and cook about 1 more minute. Remove from heat. Using a slotted spoon, remove the bacon, squash, and garlic; set aside.
Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package instructions.
Beat the eggs together in a large serving bowl and add the cheese. Drain the pasta and immediately add to the bowl, tossing quickly to coat the pasta well (reserve and add a little of the pasta water if you like a thinner sauce). Add the contents of the sauté pan into the bowl and toss. Season with salt and pepper and serve immediately.

Chocolate Chip Cookie Pie

2011-02-10T13:56:00.000-08:00

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Surf and Turf Sizzle

2011-02-10T13:53:00.000-08:00

Surf and Turf Sizzle

1 pound boneless top sirloin steak, cut into thin, 2-inch-long strips
1 pound large shrimp, peeled and deveined
1/3 cup fresh lime juice
½ cup chicken stock
4 Tablespoons hoisin sauce
2 Tablespoons honey
2 Tablespoons soy sauce
2 Tablespoons grated fresh ginger
2 cloves garlic, crushed
2 teaspoons toasted sesame oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
12 sugar pea pods
2 Tablespoons cornstarch
Hot cooked rice
Green onion for garnish, sliced

In a large bowl, combine top sirloin, lime juice, chicken stock, hoisin sauce, honey, soy sauce, ginger, garlic and oil. Toss to coat, marinating steak for at least one hour in the refrigerator.

Heat a large nonstick skillet or wok over medium-high heat until hot. Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness.

Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved. Add to reserved marinade and stir until incorporated.

Add shrimp, bell peppers, snow pea pods and marinade to the pan; sauté for three minutes, stirring constantly and shrimp turn pink.

Serve over hot cooked rice and garnish with sliced green onion.

Serves four.