MIH Recipe Blog

Fluffy Gluten Free Pancakes

2013-05-18T05:00:00.000-07:00

I have many recipes here for pancakes, but these are my newest favorite gluten free ones. They are fluffy like my regular recipe I make for my family and this uses one of my favorite GF flour blends! Here I've made blueberry and pecan pancakes with eggs.

Gluten-Free Pancakes
adapted from Art of Gluten Free Baking

Note: this recipe uses the gluten-free flour mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix
(mix all together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Pancake Ingredients
1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix (see above)
1 tsp salt
2 tsp baking powder
1 TBL sugar
2 large eggs, lighten beaten
3 TBL melted butter
1 1/4 C milk, warmed
1 tsp. vanilla

Mix together dry ingredients in medium bowl.
Mix together wet ingredients in another bowl (I actually use a large measuring cup to heat the milk and then add all wet Ing. to that).
Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy.
Heat a griddle or pan with nonstick spray over medium heat and scoop 1/3 cup scoops of batter for each pancake. Cook on both sides (about 3 minutes each) until golden brown. You may also add fresh berries, fruits or nuts after you scoop the batter into the pan.
Makes about 9-10 pancakes.

Mmm, happy weekend!

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enjoy,

Gluten Free Churros

2013-05-05T14:23:00.000-07:00

Churros! Gluten Free Churros, yay!! Fried food, yum! Well since I haven't had a lot of fried food lately, and I had to do a review on a fryer, I decided for the first few times to keep it a dedicated gluten free fryer and to make these churros. (they can later use it for the beloved fried french toast)

I haven't had a churro in probably 2 years so I was really excited to see how these would turn out. This was my first time ever making a pâte à choux (and has been on my forever to-list) and I was impressed with how super easy that was. This dough is super thick so you'll need a heavy duty pastry bag to pipe these out. I made mine really long, but next time will make them the suggested 4" length so the fry time is shorter. These came out DEE-licious!! I couldn't fry them quick enough, once they were out of the oil and into the cinnamon sugar, we were gobbling them up! I even doubled the recipe because I knew they'd be a hit.

Cinnamon Churros
adapted from Adventures of a Gluten Free Mom

1 cup Water
1/3 cup Butter
2 Tbs. packed Brown Sugar
1/2 tsp. Salt
1 cup Gluten Free Flour Blend (I used my fave mix here)
1 Egg
1/2 tsp. Vanilla
Oil for Frying

Cinnamon Sugar Topping
1/4 cup Granulated Sugar
3/4 tsp. ground Cinnamon

In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip (I used my large fabric pastry bag and star tip, this dough is thick!).

Line a baking sheet waxed paper. Pipe 4×1-inch logs onto prepared baking sheet. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once (I used my little deep fryer). Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

I piped them large (doubled recipe), apples are for the weights to hold the paper down

I decided on the last batch to cut them in half for quicker fry time

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Asparagus Ham and Swiss Egg Casserole

2013-04-25T06:00:00.000-07:00

Baked eggs are a time saver as you're rushing around in the morning. You can add in your favorite veggies or meats to make them extra special. Throw these in the oven and get ready while they bake for about 30 minutes. These were another item I made for my Eggland's Best breakfast. I loved them so much, I made them again to have during the week for a quick breakfast, just warm in the microwave. They turn out fluffy and delicious.

Asparagus Ham and Swiss Egg Casserole
inspired from The Perfect Pantry and here
Serves 5-6

1 medium onion, diced
1/2 cup chopped asparagus
1/2 cup roughly chopped mushrooms
1/2 cup cooked chopped ham
8 large eggs
2 Tbsp nonfat milk
7 oz shredded swiss
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Cooking spray

Preheat the oven to 375°F.

In a medium skillet, saute asparagus in a little oil, butter or spray (or steam in a little water) until just tender. Set aside. Add mushrooms and a little spray, oil or butter and saute mushrooms until tender and golden.

Spray a 2.5 qt. glass casserole dish with cooking spray. Spread the vegetables and ham in the dish, and allow them to cool slightly while you prepare the remaining ingredients.

In a large bowl, whisk the eggs until slightly frothy. Add the milk, and whisk to combine. With a rubber spatula, stir in the shredded cheese, salt and pepper.

Pour the egg mixture over the vegetables in the casserole dish. Draw the spatula through the mixture to bring some of the vegetables to the surface.

Bake, uncovered, for 35 minutes, until the eggs are puffy. Serve hot, warm or cold.

I ran out of non stick spray this time, parchment worked fine

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Homemade Ranch Dressing

2013-04-23T09:09:00.000-07:00

Homemade ranch dressing! My family is ever so thankful I found this recipe! They LOVE the stuff but I hate buying it all the time. Now I can mix up a bunch of the dry ingredients and make it as I need it. I am not a ranch dressing lover, BUT I like this recipe. Please click over for the larger quantity size recipe, I found a smaller quantity in the comments and I have adapted it here.

Homemade Ranch Dressing
adapted from The Crafty Blog Stalker

Ranch Dry Master Mix
1/2 TBL Black Pepper
2 1/2 TBL Parsley Flakes
3/4 tsp Kosher Salt
2 1/2 TBL Garlic Powder
1 1/2 TBL Onion Powder
3/4 tsp Dill Weed

Combine all, keep in a sealed container. Use with dressing recipe below.

Ranch Dressing
1 TBL dry master mix (see above)
1 cup light mayo
1 cup cultured low fat buttermilk
3/4 cup light sour cream
1/2 tsp lemon juice

Combine all in a bowl and stir well. Chill for a few hours for best flavor. Keep in a covered container/jar in the fridge. Makes about 3 cups.

*note, you can freeze buttermilk, just thaw and use in desired recipe, like this one when it runs out.

the jar of dry master mix, remember to use 1 TBL with the wet ingredients!

ready to eat! mmm!

great as a dip for homemade chicken strips too!

my new fave! oven fries with S&P dipped in this ranch!

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Lemon Ricotta Crepes

2013-04-22T07:00:00.000-07:00

Funny how I've never made crepes before, and now I've made them a few times. They're really easy and you can fill them with anything. I made these for my Eggland's Best little breakfast. The lemon and ricotta were a lovely addition.

For these lemon crepes I used a gluten free recipe from a cookbook I blogged about here. I added in the lemon juice and zest. There are many GF recipes on the web if you'd like to search around otherwise I have a regular glutened recipe linked below or use the one posted with this recipe.

Lemon Ricotta Crepes
adapted from Real Simple

Crepes
1 1/2 cups whole milk
4 large eggs
1 cup all-purpose flour, spooned and leveled
3 tablespoons unsalted butter, melted, plus more for the skillet
1/4 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
2 teaspoons lemon juice

Glaze
1 thinly sliced lemon
1/2 cup plus
1 tablespoon sugar

Filling ( make ahead of time so flavors can combine)
1 cup ricotta
1 tsp lemon zest
1 tsp lemon juice
1 tablespoon honey, plus more for serving

I have a wonderful glutened Crepes recipe here, you can add the lemon juice/zest to the batter. OR use this recipe posted above:
In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.

Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.

Wipe a (8") medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate, layer between wax paper pieces. Repeat with the remaining batter.

In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.

The crepes will keep layered between wax papers in a large baggie for a few days in the fridge. Just warm up in the microwave and add filling.

my gluten free lemon crepes, layered between wax paper

roll them or fold them

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Pineapple Pie

2013-04-21T11:15:00.001-07:00

When I found this recipe, I thought it sounded delicious. You don't see recipes for pineapple pie like you do, say apple pie. This also reminds me of those little hand pies you can buy. I baked this up one morning to take to dinner at my Brother's to have with vanilla bean ice cream of course too. I was surprised how wonderful it was! It wasn't as sweet as I feared it would be, it was perfect. It even sliced beautifully. I will be making this again.

Please note there isn't a whole lot of filling, so your pie dish won't be full, I will use my shallow pie dish next time so I don't have so much empty crust, or maybe just use a regular pie dish and fold your crust down more (see pics). I wonder if you could double the filling to make a taller pie??

Pineapple Pie
from Fork vs Spoon

One prepared double pie crust, I used my gluten free recipe
1 – 20 ounce can Crushed Pineapple with juice (do not drain)
1/2 Cup White Granulated Sugar
3 Tablespoons Corn Starch
Pinch of salt
Milk
Sugar

In a medium saucepan, combine the crushed pineapple, sugar, corn starch, and salt. Place over medium heat. Bring mixture to a slow boil and cook, stirring often, until mixture has thickened and is no longer cloudy, but clear (about 3 to 5 minutes). Remember to keep stirring so the mixture doesn’t scorch. Once thickened, remove from heat and let cool.

Preheat oven to 375F.

Prepare your pie crusts, roll out. Lay your bottom crust into a *shallow pie dish, add cooled pie filling, either lay your top crust on top or do a lattice pattern (gluten free crust will not lattice). Trim off extra dough and crimp edges. Brush top with milk and sprinkle with sugar, cut vent holes.

Place in preheated oven and bake for 40 – 45 minutes until top is golden brown. Remove from oven and let cool (I baked mine in the morning, let it sit out and cool, then refrigerated for 1-2 hours, then took it over and it sat out for another 1-2 hours until after dinner and it set up nicely). Serve with vanilla ice cream!

(Remember gluten free pie crusts tend to take longer to brown, so I cover the top and let it bake maybe up to 20 minutes more so the bottom gets done)

not a lot of filling

my regular pie dish in front, my shallower one in back, note how low the pie sits in the dish.

see all that extra crust on the edges

I baked this 20+ minutes longer and see how the GF crust still isn't real dark on the bottom?

Just like those little hand pies, but better!!

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Homemade Fruit and Veggie Wash

2013-04-15T08:26:00.001-07:00

I can remember buying a bag of apples once and no one was eating them. They tasted horrible! So I found this homemade fruit and veggie wash, and like magic, the apples tasted much better! The fruits and veggies tasted brighter, better and you could even smell the apples scent as they sit on the counter waiting to be eaten. Now each and every time I come home from the store, I grab this large bowl (it's actually my cake box cover lid) and fill it up and soak everything. I'll toss my tomatoes, celery, cucumbers, grapes, apples, oranges, berries really anything in there. That waxy build up will come off and all the dirt and grime gets left behind.

Homemade Fruit and Veggie Wash

from a pretty life in the suburbs

Large bowl or clean sink

1 cup of white vinegar

warm/cool water

fresh fruits & veggies

Fill a large container (or your clean sink) with warm/cool water. Add 1 cup of white vinegar. Toss in your fruits and vegetables and allow to soak for about 10-15 minutes. Rinse well and dry off the produce.

yuck! That's stuff you'd be eating straight from the store.

See the dirty water (well strawberry fuzzies and some dirt)

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Avocado Chocolate Pudding

2013-04-09T09:00:00.000-07:00

WHAT?? you say! Avocado pudding? Yep! It's good, I promise. I did not tell my family what was in it even though they love avocados, they just knew it was creamy, silky, rich and chocolatey. In fact they couldn't finish their serving it was "very chocolaty" they say lol. I loved it, and have made it a couple times since for my chocolate cravings.

Avocado Chocolate Pudding
slightly adapted from Seeded At The Table

2 ripe medium avocados, peeled and chopped
1/3 cup cocoa powder
1/4 cup honey
3/4 cup canned coconut milk + more if desired
1 1/2 teaspoon vanilla extract

Blend all ingredients, until smooth, in a food processor. May add more coconut milk for desired consistency. Chill for a few hours then serve.
Makes about 2 cups, 1/2 cup serving size.

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Buttermilk Syrup

2013-04-07T08:47:00.001-07:00

This syrup will be a nice change from your maple syrup, we love it. It's a sweet, rich almost caramel like syrup perfect for pancakes and your other favorite breakfast goodies. I've blogged about it before but now it has it's own post. I recently used this on the Baked Blueberry Pancakes.

Buttermilk Syrup
from allrecipes

1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a medium heavy saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil over medium heat. Boil for 7 minutes. Remove from the heat; stir in vanilla. Serve. Store in a container in the refrigerator, reheat in the microwave for about 60 seconds or on the stove top.

german pancakes with buttermilk syrup

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Baked Blueberry Pancakes

2013-04-06T12:01:00.002-07:00

The other morning I have my Nephews over and I made these baked pancakes with a homemade syrup. They all loved these and even had seconds! Since they loved them so much, I made my family them again this weekend. It's pretty much your favorite pancake batter, baked. No more standing there flipping and waiting for each little pancake. These are a new hit in our home and will be great for school mornings!

Baked Blueberry Pancakes
adapted from Big Red Kitchen

1 1/2 cups milk
4 TBL melted unsalted butter
2 large eggs
1 tsp vanilla
2 cups all purpose flour
2 TBL sugar
4 tsp baking powder
1/2 tsp salt
1 cup blueberries, optional

Preheat oven to 350°. Lightly grease a 9x13 baking dish. In a large mixing bowl, beat together milk, butter, egg and vanilla. In another bowl, combine flour, sugar, baking powder and salt, stir into milk mixture until combined. Pour batter into prepared pan. Sprinkle with blueberries. Bake for 20-25 minutes. Serves 8-12.
(you can half this recipe for an 8x8 pan, same bake time)

with homemade buttermilk syrup

For our son's birthday breakfast, I added sprinkles to the batter and made a little glaze (and the same syrup) :)

and done chocolate chip style

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Overnight Slow Cooker Oatmeal

2013-03-23T06:00:00.000-07:00

Breakfast slowly cooking away while you sleep, ready to eat when you wake! My family is off and on with oatmeal, so I thought this might be another way for them to like it. I've made another recipe like this before, but it burnt. I decided to try another recipe (I actually combine several here) and cook it for less hours, keeping it at warm until we woke. I put mine in at 10 pm (of you have a timer on your slow cooker that would be great, no need to stay up later to get this going) and it kept warm for a few hours before we woke and guess what? It wasn't burnt this time! The kids did eat some of it, but I guess today was their off day to liking oatmeal. Had it been gluten free oats, I'd of eaten it all up.

Overnight Slow Cooker Oatmeal

2 Cups regular oats (gluten free if you need GF)
4 Cups water
1/2 Cup milk
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 TBL. butter, cut up
1/4 C. brown sugar

1 peeled, diced apple

Add all to slow cooker, give a gently stir to combine, cover and cook on low 5 hrs, keep on warm until ready to eat, serve as desired.

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Grilled Steak and Cheese Sandwiches

2013-03-22T10:00:00.000-07:00

I have been craving these since I went gluten free and can no longer eat at our cheese steak shop, so I finally decided to try my GF dinner roll recipe as a hoagie. It worked great! Mr. loved these and still talks about them. We happened to have a friend over so he was lucky to get one too, he loved it. Warm soft rolls full of delicious grilled steak, onions and peppers with melty gooey cheese....you know you want some!

Grilled Steak and Cheese Sandwiches
adapted from BHG

4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoon soy sauce (Tamari for gluten free)
2 teaspoons packed brown sugar
3 tablespoons Worcestershire sauce (be sure it's gluten free)
Ground black pepper
1 large sweet vidalia onion, cut into 1/2-inch-thick rings
2-3 bell peppers, sliced
1 1/2 pounds beef steak, sliced thinly (I used our fave trip tip steak)
3 slices Provolone cheese, divided
3 slices Mozzarella cheese, divided
3 slices American cheese, divided
6 soft hoagie rolls (gluten free recipe here)

Combine oil, the vinegar, soy sauce, brown sugar, Worcestershire sauce and pepper. Divide marinade in half, in large baggies or bowls, add half to the onions and peppers and the other half to the steak. Let it all marinate for a few hours if you have time.

Heat grill on medium, using a smaller grill tray (so food does not fall through) grill the peppers and onions until softened slightly, remove and keep warm. Add steak and grill, tossing to cook it, takes just a few minutes. Remove, set aside. Discard marinade.

Turn on oven broiler.
Wrap each roll in a foil boat (it helps them stay put while in the oven and easier to serve and eat) place on baking sheet, add some peppers and onions and steak to each roll. Cut each cheese slice in half, add a half of each kind to each roll. Once each roll is assembled, place under broiler for cheese to melt. Enjoy!

fresh baked gluten free rolls, for me!

grilling peppers and onions

grilling the steak, grills fast!

assembly line

stuffed with steak, peppers and onions

melted cheese, ready to eat!

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Cinnamon Toast

2013-03-21T06:00:00.000-07:00

Bake and broiled cinnamon toast! We're guilty of the toasted bread slathered in butter, sprinkled with cinnamon sugar way, then I saw this. So my lucky family was able to indulge in this treat one weekend. It smelled amazing cooking away, that warm buttery cinnamon with vanilla, Mmmm! I will be making a loaf of gluten free bread so that I can try this myself too. They loved it, except the burnt edges, watch your broiler! It's cinnamon toast like you've never had before!

Cinnamon Toast

slightly adapted from The Pioneer Woman

8 slices bread
1 stick butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoons vanilla extract
pinch ground nutmeg

Preheat oven to 350 degrees.
Combine butter, sugar, cinnamon, vanilla and nutmeg. Stir to completely combine. Spread on slices of bread, completely covering the surface all the way to the edges. Place toast on a lined cookie sheet. Place sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbly. It takes just a minute or so, watch it! Remove from oven and cut in half.

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Strawberries and Cream Smoothie

2013-03-20T13:18:00.000-07:00

I'm part of a Facebook smoothie group, and this is one non green smoothie that was posted. I love all the ingredients and in smoothie form it's just delicious. No one knows there's avocado in it either! I made this after our big hike up the mountain, it was refreshing and filled me up for a few hours.

Strawberries and Cream Smoothie
adapted from my smoothie Facebook group/via #SmoothieAlchemy

2 cups strawberries
1/2 large avocado
1 banana
1/2 cup canned coconut milk
1-2 cups coconut water

Add all ingredients to a blender, blend well. Serves 4-5.

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Greek Yogurt Peanut Butter Fruit Dip

2013-03-09T10:46:00.003-08:00

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This is my new most favorite snack! It's a creamy greek yogurt with the flavors of peanut butter and cinnamon. I love it with sliced apples and bananas. Mix up a bigger batch to have on hand all week.

Greek Yogurt Peanut Butter Fruit Dip
from Family Fresh Meals

6 oz plain Greek yogurt
1 tbsp honey
1 tbsp creamy peanut butter
1 tsp vanilla extract
1/4 tsp ground cinnamon

Mix all ingredients together and enjoy with fresh fruit.

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Slow Cooker Refried Beans

2013-03-02T19:36:00.003-08:00

Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them.

Slow Cooker Refried Beans
from Allrecipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.

ready to cook all day

cooked and drained

pureed, ready to serve

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Sour Cream Chicken Enchiladas

2013-03-02T19:36:00.002-08:00

There is a recipe blogged that my Husband likes for chicken enchiladas, but I was not in the mood to make gluten free cream of mushroom soup for it, so I decided to give these highly rated ones a try. So glad I did, because I loved the sauce on these. I went ahead and used some chicken and pork I had as leftovers, shredded and frozen for a later use, it came in handy! I wrapped a few up in my gluten free tortillas (liking Rudi's brand) and the rest in regular for them.

I served these with homemade Mexican rice, homemade slow cooker refried beans (to be linked) and gluten free cornbread.

Sour Cream Chicken Enchiladas
adapted from mexican.food.com

1 lb chicken breast, diced (could also use beef or pork)
Salt and pepper to taste
1 medium onion, chopped
1 tablespoon canola oil
2 (4 ounce) cans chopped green chilies, divided
8 flour tortillas, softened (8 inches each, gluten free blend)
1 1/2 cups reduced fat Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour (gluten free blend)
1 (15 ounce) can low sodium chicken broth (gluten free)
1 cup light sour cream

Season chicken with salt and pepper. In a fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Shred, combine with one can of green chilies. (I used some precooked chicken and pork I had frozen and shredded prior)
Divide cooked shredded chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and one can green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400' for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

These worked great!

gluten free rolled enchiladas, no breakage!

mexican rice, cornbread and beans

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Mesquite Chicken Tacos with Creamy Corn Salsa

2013-02-19T06:00:00.000-08:00

We love tacos here so when I discovered this corn salsa I thought it'd be nice to try something new. These were fabulous, the chicken is marinated in a mesquite seasoning and with the creamy corn salsa makes these explode with more deliciousness. Serve with your favorite toppings and tortillas and enjoy!

Mesquite Chicken Tacos with Creamy Corn Salsa
adapted from Wendy Weekend Gourmet

Corn Salsa
1 1/2 cups thawed frozen corn kernels
1 finely diced seeded jalapeno
1/4 cup lowfat sour cream
1/4 cup mayo
1/2 tsp. cumin
1/4 cup finely diced red onion
salt and pepper to taste
1/4 tsp mesquite seasoning mix

Make the creamy corn salsa by combining all the ingredients in a bowl, stir well to combine and refrigerate until you're ready to serve the tacos.

Mesquite Marinade

Juice of 3 limes

1 tbs. olive oil

2 tbs. mesquite seasoning mix

2 tbs. honey

salt and pepper to taste

1 1/2 lb chicken breasts

In a large bowl whisk ingredients (except chicken) well to combine then add chicken breast. Toss well to coat and refrigerate for 2-4 hours -- the longer you marinate, the better the flavor will be.

Heat a large non-stick skillet or cast-iron grill pan over med-high heat. Add about 1 tbs. olive oil and heat for about five minutes. Brown the chicken well on all sides until cooked through -- about 5 minutes per side (I grilled my chicken).

Transfer the chicken to a cutting board. Let it rest for five minutes, then slice into bite-size pieces.

Steam 8 corn tortillas using a damp kitchen towel and microwaving for about 1 minute.

Assemble tacos as desired, can add additional taco toppings if you like.

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enjoy,

Two Ingredient Pancakes

2013-02-18T12:13:00.002-08:00

Thought I'd give these super simple pancakes a try, I've seen them around long enough and I bet you have the ingredients needed so you can whip these up tomorrow! Now I have found that these are best to cook as smaller pancakes, they are delicate and could be difficult to flip if they are larger size. These came out great, reminded me much of crepes, just slightly thicker and not as pliable. Even my 5 year old says they were "so good!".

a freckle photo

Two Ingredient Pancakes
as seen from Green Organic Mama, makes about 8-10 pancakes

2 ripe bananas
4 whole eggs
oil for pan (I used coconut oil)

Heat a small skillet over medium/low heat. In a blender or food processor blend the bananas and eggs together until smooth. Heat a little oil in the skillet and add about 1/4 cup size scoop of batter. Allow to cook until golden on both sides, about 2 minutes each ( I cooked mine closer to low heat). Serve as desired, I liked mine with slices of banana and a little syrup.

Peanut Butter & Vanilla pancakes (4 Ing. pancakes)

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Grilled Ham and Cheese Chicken Burgers with Roasted Potato Fries

2013-02-15T06:00:00.000-08:00

Winner winner chicken dinner! I came across these burgers and decided to give them a go, such easy ingredients! Since these are soft tender patties, I chilled mine for a few hours to help them firm up (could also freeze them) and cooked them on my grill grate tray thing (see photo) so they'd hold up a little better. The ham and parmesan cheeses were really good in these. We all enjoyed them and will definitely keep in our files.

Grilled Ham and Cheese Chicken Burgers
slightly adapted from Smoked 'n Grilled

1 lb. ground chicken breast
1/2 cup cooked diced ham
2/3 cup Parmesan/Asiago cheese (shredded)
Salt & pepper to taste

Mix all the ingredients together and form into 4 patties. Cover and chill for a few hours. Cook over a medium hot grill until just cooked through. About 8 to 10 minutes.

Add your favorite toppings and buns (we used lettuce, tomato, red onion, mayo and white american cheese).

I made myself gluten free buns (they're really flat but were great)

For the fries, I sliced Yukon gold potatoes in half lengthwise, tossed with a little oil, salt and pepper. Roasted in a 425' oven on a parchment lined baking sheet, cut side down for about 40 mins. They'll have crispy outsides and fluffy insides. My fave!

see the ham throughout the chicken patty

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enjoy,

Valentine's Day Sweet Ideas

2013-02-14T12:04:00.001-08:00

Happy Valentine's Day my lovely readers! Today I have chosen quite a handful of past deliciousness I have made throughout my blog(s). They seem very fitting to share with someone you love. Go ahead and click their titles to see the post and recipe. I think most of these can be adapted to be gluten free too, any questions feel free to email or comment. Enjoy!

Fresh Strawberry Cheesecake

Peanut Butter Pretzel Crispy Treats

Spaghetti & Meatballs to slurp together

Chocolate Cherry Strawberry Cake

Simple Strawberry Salad with Poppy Seed Dressing

Classic Berry Custard Tart

Fruit Filled Crepes

Strawberries & Cream Cheese Pound Cake

Soft Chocolate and Raspberry Tart

Chocolate Pudding

Red Velvet Cheesecake Cake

Sugar Cookies to be frosted

Strawberry Banana Chocolate Chip Muffins

Chocolate Marshmallow Filled Cupcakes

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enjoy,

Chocolate Marshmallow Filled Cupcakes

2013-02-14T10:01:00.003-08:00

For my Valentine's (and myself) I made these Gluten Free Chocolate Marshmallow Filled Cupcakes. I made the kid's race track banquet these cupcakes back in December (see pics), and I have been thinking of them since, so I made them GF! A basic chocolaty cupcake with a vanilla marshmallow filling and chocolate frosting glaze, like those Hostess cupcakes. These were SO good! Soft tender cupcakes with a creamy filling....and they never knew they were made gluten free! :)
*Note, you may also use regular chocolate cupcakes if you're not GF, here's a recipe I use.

ignore my sad piping skills, next time I'll use my tip

Gluten Free Chocolate Cupcakes
Makes 12 cupcakes from No Gluten No Problem

1/2 cup salted butter
1/2 cup water
1/4 cup unsweetened cocoa powder
1 cup sugar
1 large egg
1/2 cup sour cream
1/2 tsp GF pure vanilla extract
1 1/4 cups Artisan Gluten-Free Flour Blend
1 tsp xanthan gum
3/4 tsp GF baking powder
3/4 tsp GF baking soda
1/4 tsp salt

1. Preheat the oven to 350 deg F. Line a standard cupcake tin with paper liners.
2. Heat the butter, water and cocoa in a saucepan over medium heat until the butter is melted.
3. Meanwhile, put the sugar in a mixing bowl. Add the butter-cocoa mixture and mix at low speed for about 5 minutes, until cool.
4. Add the egg and mix to incorporate.
5. Add the sour cream and vanilla, mix to incorporate, and scrape down the sides of the bowl.
6. In a separate bowl, mix the dry ingredients - the flour through the salt - and whisk to mix.
7. Add the dry ingredients to the mixing bowl and mix for about 10 seconds at medium-low speed to incorporate with the wet ingredients.
8. Scrape down the sides of the bowl and mix for an additional 5 seconds at high speed, just until everything is mixed and smooth.
9. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can.
10. Bake for 25 minutes.
11. Allow the cupcakes to cool in the tin for 10 minutes, then remove from the tins and let cool completely on a wire rack.

Marshmallow Vanilla Filling
(makes enough for 24 cupcakes) adapted from Marzipan Mom

1 stick of unsalted butter, at room temperature
1/2 cup powdered sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
8 oz marshmallow fluff
food coloring, optional

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and salt and blend well. Add the marshmallow cream and beat only until combined. Add food coloring if desired. Add to a pastry bag for filling cupcakes. Store at room temperature.
Once cupcakes are cooled, take an apple corer and scoop out a little of the middles of each cupcake, saving the insides to add a top later. Pipe/squeeze a little filling into each cupcakes, replace tops with a little of the cupcake's insides.
Save some filling to squiggle or write on top of cupcakes with. Use a small writing tip such as a 1 or 2 D.

Chocolate Glaze
(makes enough for 24 cupcakes) from Marzipan Mom

1 cup sugar
3 ounces espresso (enhances the chocolate flavor, could use coffee or water)
1/2 pound bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 cup light corn syrup
2 sticks butter

In a medium saucepan, bring the sugar and espresso to a boil. Whisk in the chocolates, cocoa powder, and salt until smooth. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the corn syrup and butter. Beat until smooth and cool. Store at room temperature. The mixture should be somewhat liquid so that it makes a smooth icing on the cupcake, but not so runny that it drips down the sides. It will thicken up the longer it sits, I had my in the fridge to speed up the process and thicken more. If it is too stiff, you can microwave it for about 10 seconds once or twice until it is the correct consistency. Add to cupcakes, decorate as desired. Keep at room temp.

(click pics to see)

(regular cupcakes for the race track kids, far right ones are ganache filled)

my GF cupcakes

Regular chocolate marshmallow filled cupcakes

with a chocolate & vanilla cream cheese frosting swirl

Regular chocolate marshmallow filled cupcakes

with a chocolate & vanilla cream cheese frosting swirl

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enjoy,

Bacon, Egg, Avocado and Tomato Salad

2013-02-06T06:00:00.000-08:00

This salad is good! I don't think there is much to say except just go make this. It's like a favorite BLT or Club sandwich on a plate, minus the bread. Another easy take and go salad lunch that will be great for me... and you!

Bacon, Egg, Avocado and Tomato Salad

from Mark's Daily Apple

1 ripe avocado, chopped
2 boiled eggs, chopped
1 medium-sized tomato, chopped
2-4 cooked pieces of bacon, crumbled
Salt and pepper to taste
Juice from one lemon wedge

Directions: Gently mix all ingredients together. Enjoy.

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Superfood Salad with Lemon Vinaigrette

2013-02-02T13:21:00.001-08:00

OK, the Holidays have passed, out with all the junky sweets and such (I should not be having) and back to the good stuff! We have been sick with a month long cold and cough here and I'm finally starting to feel better, eat better and exercise again. I came across this recipe and thought it sounded great. I really need to develop my taste for that textural issue of quinoa so I gave it another go. I am happy to report, this is one recipe I like! OK but wait. Now I have a pomegranate aril texture issue. I hate the hard crunchy leftover bits, Hmmm. Oh well, this was great, lots of flavors and textures and will be a wonderful lunch on the go. The original recipe called for corn but I added the edamame (another new food to me), but you can add whatever yummies you like.

Superfood Salad with Lemon Vinaigrette
slightly adapted from Iowa Girl Eats
Serves 5

Salad Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen shelled edamame, thawed
1/3 cup cilantro, chopped
salt & pepper
Cooked shrimp

For the Lemon Vinaigrette:
2 lemons, juiced (1/4 cup juice)
2 garlic cloves, minced
dash of sweetener (agave nectar, honey or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil

Directions:
Cook quinoa according to package directions (1/2 cup quinoa + 1 cup water). Set aside to cool.

For the Lemon Vinaigrette:
combine all ingredients in a jar with a tight fitting lid, and shake to combine.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, edamame, cilantro, salt and pepper and shrimp. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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Sticky Coconut Chicken

2013-01-30T09:23:00.000-08:00

This has become a family favorite since I saw it a few months ago. The coconut milk tenderizes the chicken so it's nice and tender as well as flavorful. The sauce is delicious drizzled over the chicken and a little rice and veggies.

Sticky Coconut Chicken
slightly adapted from Your Homebased Mom

6-8 boneless chicken thighs or 11/2 lb boneless chicken breasts
1 can coconut milk
1 Tbsp. minced ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I do mine 24 hrs or that morning). Grill on barbecue, about 4 minutes a side on medium heat. Discard marinade.

Chili Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce (or GF Tamari)
1 tsp. red pepper flakes

Bring above ingredients to a boil over high heat and cook until mixture is reduced and thickened. 8-10 minutes depending on the size of your pan. Watch it, do not let it burn. Glaze chicken and serve.

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enjoy,