This recipe was a rage all over Pinterest for awhile. Although it was aimed for kids, I enjoy it as much as they do. It's a great snack, fills your sweet tooth, and makes me feel like I'm not eating complete junk. Justin isn't a chocolate fan, so I'll emit the chips for him and they are still delicious.
Ingredients
1 cup GF oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup DF mini chocolate chips (If you can only find regular sized DF chocolate chips, I would chop them up a bit)
1 teaspoon vanilla
Directions
Mix everything about in a medium bowl until thoroughly mixed. It's very sticky, so chill in the refrigerator for about a half hour. One chilled, use a cookie scoop to roll into balls. Eat right away or they will last in the refrigerator for a week. (They never actually last that long in this house)
Sunday, July 28, 2013
Man Pleasing Chicken
I love the name of this recipe. It really should be called "everyone" pleasing chicken, but it was too great to change it. I found this recipe from a blog and didn't have to alter it a bit to make it GF/DF. It's a ridiculously easy recipe and so full of flavor.
Ingredients
1.5 lbs chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
fresh rosemary
salt and pepper
Directions
Preheat oven to 450 degrees.
Mix together the dijon mustard, maple syrup, and rice wine vinegar. Place the chicken in a foil-lined baking dish. (I didn't foil line this the first time and I made it regretted it. Major pan scrubbing if you don't) Salt and Pepper the chicken. Pour the mustard mixture over the chicken, turning the chicken over until they are fully coated.
Bake for 40 minutes or until the chicken comes to 165 degrees. Baste the chicken halfway through. To serve, plate the chicken and pour a little extra sauce on top. Sprinkle with fresh rosemary.
Ingredients
1.5 lbs chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
fresh rosemary
salt and pepper
Directions
Preheat oven to 450 degrees.
Mix together the dijon mustard, maple syrup, and rice wine vinegar. Place the chicken in a foil-lined baking dish. (I didn't foil line this the first time and I made it regretted it. Major pan scrubbing if you don't) Salt and Pepper the chicken. Pour the mustard mixture over the chicken, turning the chicken over until they are fully coated.
Bake for 40 minutes or until the chicken comes to 165 degrees. Baste the chicken halfway through. To serve, plate the chicken and pour a little extra sauce on top. Sprinkle with fresh rosemary.
Pumpkin Spice Pancakes
I love anything that has pumpkin in it, as does Justin. I can't remember where I found this recipe...probably Pinterest. It was a big hit. The pumpkin helps lighten the pancakes so they aren't as dense as other gluten free ones.
Ingredients
1 1/4 cups GF flour mix
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
dash of ground ginger
dash of ground cloves
1 cup almond milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
Directions
In a medium mixing bowl, combine flour, brown sugar, baking powder, salt and spices. In another bowl mix together the milk, pumpkin puree, egg, and oil. Add the wet ingredients to the dry ingredients and whisk together until combined. The batter might be slightly lumpy.
Heat a greased skillet over medium heat. Once the skillet is hot, pour 1/3 cup scoops of batter onto the pan. Let the cakes get bubbly and flip until golden brown. Serve immediately or put them in a low heated oven (200 degrees) to keep warm. Top with cinnamon sugar, maple syrup. or whipped cream.
Ingredients
1 1/4 cups GF flour mix
2 tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
dash of ground ginger
dash of ground cloves
1 cup almond milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
Directions
In a medium mixing bowl, combine flour, brown sugar, baking powder, salt and spices. In another bowl mix together the milk, pumpkin puree, egg, and oil. Add the wet ingredients to the dry ingredients and whisk together until combined. The batter might be slightly lumpy.
Heat a greased skillet over medium heat. Once the skillet is hot, pour 1/3 cup scoops of batter onto the pan. Let the cakes get bubbly and flip until golden brown. Serve immediately or put them in a low heated oven (200 degrees) to keep warm. Top with cinnamon sugar, maple syrup. or whipped cream.
Friday, July 5, 2013
Crab Dip
Doesn't get much better than a hot, creamy, rich crab dip. We brought this to a party and no one even knew it was dairy free. It made a large portion size and it great for sharing with a big group. The recipe came from bettycrocker.com and I adapted it from there.
Ingredients
8 oz DF cream cheese, softened
1/4 cup DF Parmesan cheese
4 medium green onions thinly sliced
1/4 cup mayonnaise
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
pinch of red pepper flakes
1 clove garlic, finely chopped
6 oz can crab-meat, drained
1/3 cup sliced almonds
Directions
Pre-heat oven to 375 degrees. Mix all ingredients except crab-meat and almonds until well blended. Stir in the crab-meat.
Spread mixture into an ungreased 9 inch pie plate,or a shallow 1 quart casserole dish. Sprinkle the almonds on top. Bake uncovered for 15 to 20 minutes or until hot and bubbly. Serve with your favorite gluten free crackers.
Ingredients
8 oz DF cream cheese, softened
1/4 cup DF Parmesan cheese
4 medium green onions thinly sliced
1/4 cup mayonnaise
1/4 cup dry white wine or apple juice
2 teaspoons sugar
1 teaspoon ground mustard
pinch of red pepper flakes
1 clove garlic, finely chopped
6 oz can crab-meat, drained
1/3 cup sliced almonds
Directions
Pre-heat oven to 375 degrees. Mix all ingredients except crab-meat and almonds until well blended. Stir in the crab-meat.
Spread mixture into an ungreased 9 inch pie plate,or a shallow 1 quart casserole dish. Sprinkle the almonds on top. Bake uncovered for 15 to 20 minutes or until hot and bubbly. Serve with your favorite gluten free crackers.
Thousand Island Dressing
There's a reuben recipe in my Bisquick cookbook that I really like but I was having problems finding dairy free thousand island dressing. I was so glad to find an easy recipe to make it homemade! I founds this on angelaskitchen.com.
Ingredients
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 teaspoon honey
2 teaspoons sweet pickle relish
1 teaspoon finely minced onion
Salt and pepper to taste
Directions
Mix all the ingredients together. Store in an airtight container in the refrigerator.
Ingredients
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 teaspoon honey
2 teaspoons sweet pickle relish
1 teaspoon finely minced onion
Salt and pepper to taste
Directions
Mix all the ingredients together. Store in an airtight container in the refrigerator.
Lemon Maple Glazed Asparagus & Cranberries
I was a bit skeptical of this recipe from the name. Lemon and maple don't seem like 2 things that would go well together. Especially over Asparagus. Glad to say I was wrong! We made this recipe for Easter and it was a huge hit. We liked it so much we made it again a couple weeks later for another event. It's a nice change from the steamed or grilled asparagus we usually eat. We found the recipe on healthy/betterrecipes.com and I didn't have to adapt it at all.
Ingredients
1 lb asparagus
1/2 cup pecans
2 tablespoons olive oil
3 tablespoons maple syrup
1/2 cup dried cranberries
2 teaspoons lemon zest
Directions
Cut the woody ends off the asparagus. Heat a large skillet over medium heat and toast the pecans for 2-3 minutes. Remove them and set aside. Add the oil and heat on high. Place asparagus in a single layer and saute for 2 minutes, stirring occasionally once asparagus beings to blister and brown. Reduce heat to medium and add the maple syrup, cranberries and 1 tsp of the lemon zest. Stir and saute for 3 minutes or until asparagus is tender-crisp. Toss pecans with the asparagus for the last minute of cooking. Place in serving dish and sprinkle the remaining lemon zest on top.
Ingredients
1 lb asparagus
1/2 cup pecans
2 tablespoons olive oil
3 tablespoons maple syrup
1/2 cup dried cranberries
2 teaspoons lemon zest
Directions
Cut the woody ends off the asparagus. Heat a large skillet over medium heat and toast the pecans for 2-3 minutes. Remove them and set aside. Add the oil and heat on high. Place asparagus in a single layer and saute for 2 minutes, stirring occasionally once asparagus beings to blister and brown. Reduce heat to medium and add the maple syrup, cranberries and 1 tsp of the lemon zest. Stir and saute for 3 minutes or until asparagus is tender-crisp. Toss pecans with the asparagus for the last minute of cooking. Place in serving dish and sprinkle the remaining lemon zest on top.
BBQ Pot Roast over Cheddar Ranch Grits
I think the grits were my favorite part of this recipe. The Ranch seasoning packet really adds a unique and delicious flavor to the grits. The cheese part is optional in the grits. When Justin eats them he prefers it without. Those whole recipes was very simple to make for a great dinner!
Roast
Ingredients
4-5 lb boneless chuck roast, trimmed
2 teaspoons garlic salt
1/2 teaspoon pepper
1 can coke
12 oz bottle chili sauce
2 tablespoons worcestershire sauce
2 tablespoons hot sauce
3 tablespoons cornstarch
1/4 cup almond milk
Directions
Put roast in a 6 quart slow cooker. Sprinkle garlic salt and pepper over the roast. Combine coke, chili sauce, worcestershire and hot sauce. Pour mixture over the roast. Cover and cook on high 5-6 hours or low 8-9 hours.
Remove roast from the slow cooker, keeping the juices. Cover roast and keep warm.
Wisk together cornstarch and milk. Stir into the slow cooker. Cook uncovered on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.
Grits
Ingredients
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 tablespoons Ranch dressing mix (I found that the Cub brand of ranch dressing mix is the only DF one. If you can't find it use this recipe to make your own)
1 - 2 cups DF cheddar cheese
Directions
In a medium pan, bring chicken broth to a boil. Slowly stir in the grits. Reduce heat to medium low and cook for 5 minutes, stirring occasionally. Once cooked, stir in ranch mix and cheese. Cook until cheese has melted. Serve immediately
Roast
Ingredients
4-5 lb boneless chuck roast, trimmed
2 teaspoons garlic salt
1/2 teaspoon pepper
1 can coke
12 oz bottle chili sauce
2 tablespoons worcestershire sauce
2 tablespoons hot sauce
3 tablespoons cornstarch
1/4 cup almond milk
Directions
Put roast in a 6 quart slow cooker. Sprinkle garlic salt and pepper over the roast. Combine coke, chili sauce, worcestershire and hot sauce. Pour mixture over the roast. Cover and cook on high 5-6 hours or low 8-9 hours.
Remove roast from the slow cooker, keeping the juices. Cover roast and keep warm.
Wisk together cornstarch and milk. Stir into the slow cooker. Cook uncovered on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.
Grits
Ingredients
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 tablespoons Ranch dressing mix (I found that the Cub brand of ranch dressing mix is the only DF one. If you can't find it use this recipe to make your own)
1 - 2 cups DF cheddar cheese
Directions
In a medium pan, bring chicken broth to a boil. Slowly stir in the grits. Reduce heat to medium low and cook for 5 minutes, stirring occasionally. Once cooked, stir in ranch mix and cheese. Cook until cheese has melted. Serve immediately
Thai Appetizer Pizza
We brought this pizza to Christmas last year and everyone loved it. Definitely a crowd please even for the non GF/DF. I found this recipe on Pillsury.com and adapted it from there.
Ingredients
GF crescent rolls (2 cans for the non GF version)
1 cup chive and onion DF cream cheese spread (if you can't find dairy free flavored cream cheese, use your favorite dairy free cream cheese and add a few fresh chives and onions or onion powder to taste)
1/2 cup creamy peanut butter
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup shredded carrots
1/2 cup chopped red bell pepper
1/2 cup chopped cucumber
1/4 cup chopped salted peanuts
1/4 cup chopped fresh cilantro
Directions
Make crescent rolls for pizza dough. Cool completely and transfer to serving plate.
Mix cream cheese, peanut butter, ginger, and cayenne pepper. Spread evenly over crust. Top with carrots, bell peppers, cucumber, peanuts and cilantro. Cover and refrigerate up to 2 hours before serving. Cut into squares and serve.
Homemade Crescent Rolls
I have to admit, I didn't actually eat these as crescent rolls. Instead I used it for a veggie pizza dough and it worked out great. The dough was a little dry to me, but worked fine for the pizza. I'm not sure how it would actually be as a crescent roll. I found this recipe on GeneralMill.com and adapted it to be GF. This recipe makes a lot and I only used half of it for one pizza. I froze the other half to use at a later time.
Ingredients
1 package active dry yeast
3/4 cup warm water (105-115 degrees)
3 to 3 1/2 cups Gluten Free Bisquick
2 tablespoons sugar
GF flour as needed
Directions
Mix yeast and warm water. Let stand 5 minutes to get happy. In a large bowl mix 3 cups Bisquick and sugar. Gradually stir in yeast mixture.
On a floured surface, knead dough until smooth and elastic (it's sticky!!), about 10 minutes. Add remaining 1/2 cup Bisquick as needed. Roll dough between 2 floured sheets of plastic wrap until desired size. If making into crescent rolls cut 12 wedges and roll them up. Transfer to greased baking pan and loosely cover to let rise in a warm place about an hour or until it has doubled in size.
Heat oven at 425 degrees. Bake 10 to 12 minutes or until golden brown.
Ingredients
1 package active dry yeast
3/4 cup warm water (105-115 degrees)
3 to 3 1/2 cups Gluten Free Bisquick
2 tablespoons sugar
GF flour as needed
Directions
Mix yeast and warm water. Let stand 5 minutes to get happy. In a large bowl mix 3 cups Bisquick and sugar. Gradually stir in yeast mixture.
On a floured surface, knead dough until smooth and elastic (it's sticky!!), about 10 minutes. Add remaining 1/2 cup Bisquick as needed. Roll dough between 2 floured sheets of plastic wrap until desired size. If making into crescent rolls cut 12 wedges and roll them up. Transfer to greased baking pan and loosely cover to let rise in a warm place about an hour or until it has doubled in size.
Heat oven at 425 degrees. Bake 10 to 12 minutes or until golden brown.
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