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Baked Oatmeal

BAKED OATMEAL

Mix in a large bowl:

3 cup oats

1 cup brown sugar

2 teaspoon cinnamon

2 teaspoon baking powder

1 teaspoon salt

Add:

1 cup almond milk

1/2 cup melted butter (1 stick)

2 teaspoon vanilla

You could add 3/4 C. applesauce or Pumpkin if you want

Optional 3/4 cup, dried apples, strawberries, blueberries, etc.

Spread in a 9×13, bake 350 for 40 minutes

Caramelized Onion, Garlic and Bacon White Pizza

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Recipe Credit

* 1 Udi’s Gluten Free Pizza Crust (or Regular Crust!)
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 large yellow onion, halved, thinly sliced
* 1/2 teaspoon kosher salt
* 4 cloves garlic, minced
* 1 teaspoon apple cider vinegar
* 5 strips bacon, cut into 1/2-inch pieces
* 1 1/2 cups shredded mozzarella cheese
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons thinly sliced fresh basil leaves

Directions

1. Preheat oven to 425 degrees. Place pizza crust onto a pizza pan or pizza stone, brush with olive oil; set aside.
2. In a medium skillet, melt butter over medium heat. Add in the onion, season with the salt and cook until onions are browned and caramelized, approximately 30 minutes, stirring occasionally. Add in the garlic, stir to combine. Stir in the vinegar; set aside.
3. Meanwhile, heat a medium skillet over medium-high heat. Add in the bacon and cook until bacon begins to crisp, approximately 4 – 5 minutes; drain; set aside.
4. Top the pizza crust evenly with the mozzarella cheese, sprinkle with the crushed red pepper flakes, top evenly with the caramelized onion mixture and then the bacon.
5. Place in preheated oven and bake until golden brown, approximately 15 minutes. Remove from oven, top with sliced basil leaves, cut into serving slices and enjoy!

Blueberry Raspberry Corn Muffins

Blueberry Raspberry Corn Muffins

recipe credit: gluten free zen

Preheat oven to 350 degrees/ Makes 15 Muffins

1 Package Bob’s Red Mill Gluten Free Cornbread Mix

2 Eggs

1 3/4 Cups Almond Milk

1 Cup Frozen Blueberries

3/4 Cup Frozen Raspberries

Raw Sugar

Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.

Bake for 25 minutes.

Frozen Cherry Mojitos

Frozen Cherry Mojitos

Recipe adapted from Giada De Laurentiis

YIELD: About 6 servings

INGREDIENTS:

1 pound bag frozen pitted cherries
3 cups crushed ice, plus extra to serve if desired
1/2 cup packed fresh mint leaves
1 cup white rum
Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

LIME SIMPLE SYRUP:

1 cup sugar
1 cup water
3 limes, juiced and zested

DIRECTIONS:

1. Place the frozen cherries, ice, mint, rum, and lime simple syrup in a blender. Blend until smooth.
2. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

LIME SIMPLE SYRUP:

In a small saucepan, combine the sugar, water, lime juice, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool to room temperature minutes before using. If making in advance, store in a sealed container within the refrigerator.

NOTES:

- Not a fan of rum, give vodka a try. Not a fan of alcohol period? These were incredibly delicious without the alcohol.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

recipe credit: Mel’s Kitchen Cafe

*Serves 4-6

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil

Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS:
Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

Carne Asada Tacos

Carne Asada Tacos

recipe credit: Muy Bueno Cookbook

INGREDIENTS:

Carne Asada:
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling

Tacos:
Corn Tortillas
Salsa
2 avocados from Mexico, sliced (I used avocados from Washington and they worked perfectly ;)

DIRECTIONS:

Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.

Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.

Make Tacos:
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

recipe credit: Cornerstone Cooking

Makes 8 tacos (serves 4).
Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

Directions:
1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.

2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.

3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.

6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.

7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Note: Corn tortillas are resilent to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Avocado Chopped Salad

Avocado Chopped Salad

recipe credit: Laura Fifield

 

For the salad:

Romaine lettuce

Crisp bacon, diced

1/4 of a purple onion, diced

1-2 avocados, diced

chopped pecans or walnuts

shredded rotisserie chicken

 

For the dressing:

1/4 cup apple cider vinegar

Extra Virgin Olive Oil

shredded Pecorino Romano (sheep cheese)

Salt & Pepper

Whisk all the dressing ingredients together, set aside while you make the salad. Depending on the number of people you are serving, the amount of each ingredient is up to you. For our family of 4, I used 1 head of Romaine lettuce and it made a nice sized salad, with about 2 cups leftover.

 

 

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sweet honey cornbread

sweet honey cornbread

recipe credit: for the love of cooking

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

INGREDIENTS:

1 cup flour (or substitute GF flour)
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

DIRECTIONS:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

Better Than Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice

recipe credit: Rachel Schultz
Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix soy sauce throughout and remove from heat.

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