Wednesday, November 5, 2014

Chicken Pot Pie Hack


One can of Progresso Chicken Corn Chowder
1/2 cup frozen peas
1/2 cup of frozen carrots
2 cups Gluten Free Bisquick
2/3 cup milk
1/3 cup shortening
1 egg

Oven set at 350. Mix soup, peas, and carrots in a saucepan on medium heat. Mix Gluten Free Bisquick and shortening together with a fork, until mushy, then add milk and egg, and stir. Then roll, with your hands, into a big ball shape. Place on a big sheet of plastic wrap. Take soup mix off of heat and pour into a pie dish. Take your dough ball and place on plastic wrap, and flatten out with your hands. I like to slap it until it forms a round flat shape. Strategically take the plastic wrap, with the flattened dough on it, and flip it on top of the pie dish, covering the soup mixture. As you can see, I allowed my four year old to help me with that part :/ bake for 25 min.

This was super easy to make, and it was super good. I would actually recommend turning it into a freezer meal.

Thursday, June 12, 2014

Gluten Free Lemon Boysenberry Muffins, Topped with Lavender


I'm going to brag for just a moment. My dad has a boysenberry bush in his backyard. Right now is their season. last Saturday we went and picked a ton of boysenberries, and I am so happy we did. We also had our organic produce pick up that same day, and in it was fresh lavender. I have a lavender plant, but it is struggling. I lack in the green thumb department. So I was pretty excited to receive fresh, aromatic lavender. I knew all the recipes I wanted to use with it. We also have a lemon tree in our backyard, so all of the plant ingredients in this recipe are organic and fresh.

I have to say, being 34 weeks pregnant, you start to experiment with flavors and food. This experiment worked out, at least for my taste buds. I hope you like it too!

1 and 1/4 cup Pamela's Pancake and Baking Flour
1/3 cup water
1/4 cup sugar
1/3 cup fresh lemon juice
1/2 cup boysenberries
1 large egg
1 tsp vanilla extract
2 Tbsp fresh lavender flower (the mini purple buds)

Set oven to 350. Mix all your ingredients together, in a large bowl, except the lavender. Pour 2/3 high in a greased muffin tin. Sprinkle lavender on top of each muffin. Bake for 18 to 20 min. Let cool for 10.

This recipe seriously made my day. I loved eating all the components together. Especially when I have a use for my lavender.

Wednesday, June 11, 2014

Gluten Free Crusted Fish with Pineapple Jalapeno Salsa


For Salsa:
2 cups pineapple tidbits (fresh or frozen)
2 Tbsp minced jalapeno
2 Tbsp minced cilantro
2 Tbsp lime juice

Mix pineappe, jalapeno, cilantro, and lime juice in a bowl. Toss to blend. Refrigerate.

For Fish:
1 egg, beaten
1/2 cup crushed Udi's crisps or gf chex cereal
1/4 cup grated Parmesan
1/4 cup shredded coconut
4 fish fillets (salmon, tilapia, halibut - shrimp works too)
2 Tbsp olive oil

Combine crisps/chex, Parmesan cheese, and coconut in a food processor.

Add egg to one shallow dish and the crisps/chex blend to another shallow dish. Dip fillets in egg, then in crisp mixture.

Cook fillets in olive oil, over medium heat for 4 to 5 min. on each side or until golden brown and fish flakes easily with a fork.

Serve salsa on top of fish. Enjoy!

I made this recipe for a contest. I didn't win, but my family sure liked this meal. Yes, even the 4 year old.

Thursday, February 27, 2014

Gluten Free Granola

So, I pretty much eat this granola everyday. The whole family loves it. It's gone pretty quick.

2 cups quick oats (I use Quaker Quick Oats, I don't react to them, but if you do then get specific gluten free cooking oats)
1 cup slivered almonds
1/4 cup coconut flakes
1/4 tsp salt
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup oil ( I use Canola, but coconut oil would work as well)
1/2 cup honey

Heat oven to 275. Mix all ingredients in a mix bowl. Stir evenly. Layer in a shallow baking pan and cook for 30 minutes. After 15 minutes, stir it around. When golden throughout, remove from oven and let cool. Add dried fruit after it has cooled. I doubled the recipe, and made enough to fill two jars, top on my yogurt, and bagged a snack for later. Now, we wont run out as fast this time. If you want to double the recipe, double all the ingredients, except the salt.


Gluten Free Cheesecake

Okay, so I apologize for not writing. I have a good reason. I'm currently with child. 20 weeks now. In the prior months before, I was sick, tired, and wanted nothing to do with the kitchen. I hardly cooked or baked, so I had nothing to post or share. But, recently I made some gluten free cheesecake. I know there are many gluten free cheesecake recipes out there, but I am super picky about the consistency of mine. I like it rich and creamy. I usually make a crustless version that is baked in a bain marie, which is my ideal consistency - but takes FOREVER to bake and cool. I decided to try a version with a crust, and keeping my ingredients the same.


Ingredients:

Crust:
1 Package of Glutino gluten free Vanilla Creme Cookies
5 Tbsp butter (melted)

Batter: 
  • 16 ounces (2 large packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 to 3 teaspoons vanilla extract
  • 1/2 teaspoon freshly grated lemon peel, optional
  • 1 teaspoon lemon juice
Preheat the oven to 375°F. To make the crust: Stir together the cookies and melted butter. Press into the bottom of an 9" X 11" rectangular baking dish. Bake the crust for 8 to 10 minutes, until set; the color won't change much. Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 325°F. To make the batter: Mix the cream cheese and sugar together until smooth. Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix. Spoon the batter into the crust. Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until ready to serve. Just before serving, top with fresh berries, fruit pie filling, or whipped cream.

My husband loves my cheesecake. I love my cheesecake.

Friday, August 30, 2013

Oatmeal Chocolate Chip Pancakes

We decided, as a family, to have pancakes every Sunday night for dinner, so that we aren't spending too much time in the kitchen. We also thought it would be fun to try a different type of pancake every week. This last Sunday, we had Oatmeal Chocolate Chip Pancakes, using Pamela's Product's Gluten Free Pancake Flour mix. This was so good, and I felt healthy eating it. Our daughter scarfed it down as if she has never eaten in her life! 


I used the pancake recipe on the back of the flour bag, I added all of the ingredients listed on the bag, then added 1/2 cup of gluten free rolled oats, and 1/3 cup chocolate chips. Mix together, and add to your skillet. 

Top with maple syrup, chocolate syrup, or whipped cream.

Thursday, August 29, 2013

Brown Rice Asparagus with Chicken


This was delicious. Usually I make it vegetarian, but we had some chicken that needed to be used - so I just threw it in. This is a filling meal, and healthy.

1 to 2 cups Brown rice (cook how you want)
2 TBSP Olive Oil
1 cup cut asparagus
1 tsp minced garlic
1/2 cup grated Parmesan cheese
2 TBSP pine nuts
1 chicken breast, chopped and cooked
salt and pepper

Cook rice according to directions. Heat oil in a large skillet, over medium heat. Add pine nuts as oil heats and cook until browned. Stir frequently and try not to burn. Add asparagus to oil and stir fry until crisp and tender. Add cooked chicken. and a dash of salt and pepper. Add garlic and stir fry for 30 seconds. When rice is done, add to a medium size bowl. Add chicken mixture on top of rice, then sprinkle Parmesan cheese on top.

Thursday, August 1, 2013

Slow Cooker Macaroni, Chicken, Broccoli & Cheese

Usually I bake my macaroni and cheese, but since it's Summer and we don't have great air flow, I decided to try and crock pot it - but adding veggies and protein. Then it's one whole meal. I'm glad I did this. It worked out well, and the family enjoyed it. I could have added more spice and less milk.

Ingredients:
2 chicken breast
1 cup raw broccoli
2 cups penne brown rice pasta (I use Trader Joes)
3 cups milk (I used 4, but 3 is probably better)
2 eggs (optional)
4 cups shredded cheese (I used Gruyere, Swiss, and Cheddar)
1 tsp kosher salt
1 tsp black pepper
1 tsp paprika
1/2 gluten free bread crumbs (I use Glutino)

Cook your chicken in a pan. Salt ans pepper both sides, for taste. Drain and chop. Set aside. In a medium to large mixing bowl, whisk your eggs, then add the kosher salt, pepper, and paprika. Mix well. Add your milk, noodles and broccoli and chicken and cheese. Mix well. Pour in crock pot (4 to 5 qt). Sprinkle the bread crumbs on top. Cover and cook on low for 2 to 4 hours, on high for 1 to 3 hours. Check on it every so often. Pour more milk if needed.




Monday, July 29, 2013

Oregon Road Trip Review 5: Tillamook Cheese Factory Food Court

We headed an hour north up the coast to visit the Tillamook Cheese Factory. It also happened to me National Ice Cream Month, so we got a free sample!

Blocks of cheese becoming smaller blocks of cheese...

Loaf Van

Cheese sampling

We had lunch in their food court, and the offer gluten free sandwiches, on gluten free bread. Not the BEST sandwich I ever had, but, hey, at least I was able to eat something there - so I'm NOT going to complain. I was more than happy to eat.

Then we had ice cream! Look at that list! Gigantic!



M.E. got an orange sherbet.

Mom got a chocolate ice cream soda

And I got a chocolate soda! They are my fave. Not very many places offer it, so when I find a place that does, I jump on that boat.



So what you can gather from visiting the Oregon coast, is that there are gluten free options wherever you go, you will always find a place that serves ice cream and you will gain some weight...Time to go shed the ice cream thighs.




Thursday, July 25, 2013

Oregon Road Trip Review 4: Captain Dan's Pirate Pastry Shop

I was so excited to find a Gluten Free bakery located just 10 minutes from my Grandma's house. Literally on the South outskirt of Lincoln City, in the Taft District.

Their website didn't mention what type of goodies are gluten free, but why not go right in and find out?



These are not gluten free, above. They have quite a few options to choose from, but they are kept in the freezer or fridge. They had cookies, cakes, and mini cheesecakes - all gluten free.




My daughter wanted the octopus cookie (not GF)



 I got the carrot cake. I haven't had gf carrot cake ever! I miss carrot cake. My husband doesn't like carrot cake, so I don't bother making it. This cake was delicious. I wanted another right away. My mom got the gf raspberry cheesecake, and she loved it. My nephew also got the gf carrot cake and thoroughly enjoyed it.
I would go here again, in a heartbeat. 


Wednesday, July 24, 2013

Oregon Road Trip Review 3: Nye Beach Market

We stumbled upon this place wen we were on our way to the Hatfield Marine Science Center. I'm glad we did too! The had gluten free sandwiches, paninis, and chowder. I was in heaven!



Inside

Waiting for our food

I ordered the Smoked Turkey and Bacon Panini on gluten free bread and a side of gluten free chowder.
It was delicious! I would go here again for sure. So many options to choose from.
And next door their is an ice cream shop that also has fudge, truffles, brittle, candy, and gluten free cookies.


Tuesday, July 23, 2013

Oregon Road Trip Review 2: Bay Walk Cafe

Day 2 of our Oregon Coast Gluten Free Rendezvous brought us to Bay Walk Cafe in Depoe Bay, OR.
You all MUST eat here! Seriously, when was the last time you had gluten free clam chowder, gluten free fish n' chips, and gluten free onion rings? It had been 4 years for me. I was ecstatic to say the least. 
It's a really small cafe, along the 101, facing the ocean. Very crowded with decor. Not fancy looking. Our waitress was Rita. So sweet and so great. Really handled us well. I will eat here again. The fish n' chips were soooo good! The clam chowder was seriously the best clam chowder I have ever in my life eaten. It had soooo many clams in it and cilantro! I don't have a review for the onion rings, because they were all out! I was disappointed. 



The little one LOVES fish!


The family, waiting for our meal.

16 S 101 HWY, Depoe Bay, OR
Call ahead if you want Onion Rings!
(541)765-7674

Monday, July 22, 2013

Oregon Road Trip Review 1: Pig N' Pancake

The little one and I took a road trip with my brother, up to the Oregon coast, to visit with our Grandmother in Lincoln City. My brother's son and our Mom was meeting us there, on their way down from Washington. It's been a great road trip and visit with my family. We have been able to find some places to eat at that carry special gluten free meals/items. I'll be sharing them with you all week.

Today is Pig N' Pancake. They make gluten free pancakes, and offer gluten free bread for sandwiches or toast. This is the second time I've eaten here. The first time was a year ago and I ordered gluten free French toast. It was delicious! I ordered it again this year and was told they can't make me gluten free French toast. I was pretty bummed. So I don't know if they have a new chef, my waiter was lazy, or just policy. Whatever the case, I still ordered a meal. I decided on the Pigs n' a Blanket. It was so-so. Not the best GF pancakes. I think I make better ones. But, I did try each one with a different topping. And I finished my meal.
You can find the image of my meal here

I hope that next year, they will bring back GF French toast, and maybe add GF waffles and crepes to the menu as well.


Thursday, July 11, 2013

Food Review: Slater's 50/50 - Pasadena, CA

The husband and I took a short trip out to Pasadena for a day date to the Pasadena Museum of History. After we were educated a bit more, we headed over to Slater's 50/50 for some delicious burgers. This was our first time experiencing Slater's, but we are more than happy to go back! I mean, c'mon, they have a gluten free menu!


Our waiter, Alex, was super awesome and entertaining! The staff were knowledgeable in the gluten free area, and I felt more at ease when it came to ordering.
I ordered the BBB Bacon Burger. A 50/50 patty of bacon and beef, bacon cheese, sunny side up eggs, bacon island dressing, and more bacon, topped with Udi's gluten free bun. It was soooo good. It's like a heart attack on a plate. I don't want to know the calorie intake of this. Ignorance is bliss at this moment.

We ended it with a Graceland Milk Shake, banana, chocolate, and peanut butter. So yummy! Our date was fantastic, and I recommend this place for sure!