FALLing for Salad

I LOVE SALAD!  I used to hate it... but then one day I became a grown up and now I love them.  

Most kids don't like salad, but for some reason my kids like it... they actually in reality probably like the dressing more than what is underneath it but hey, who doesn't!

My mother in law introduced me to what they call poppyseed salad.  I LOVE it.  It is probably one of my favorite salads.  So I took the basic idea of the poppyseed salad and added peaches... because after all peaches so much more delicious right off the tree!

Peach, almond, bacon Salad

3 small heads romaine lettuce, washed and chopped

1/2 small red onion sliced into thin strips

2 large ripe peaches sliced and cut into cubes

1 cup cinnamon & sugar almonds (recipe below)

4 strips bacon, cooked and crumbled

1 Bottle Brianna's Homestyle Poppyseed dressing or homemade dressing (recipe below)

Add all ingredients and enjoy!  The bacon and almonds get soggy if left over night so if you want to quickly put it together make all ingredients and store in individual containers.  Right before serving put all together!

I love this salad because it can be a side with a meal or you can add chicken breast and it becomes a full dinner salad.  

Cinnamon & Sugar Almonds

1 cup slivered almonds

1/2 cup white sugar

1 tsp cinnamon

Add all ingredients into shallow sauté pan.  Cook on medium heat until sugar melts.  Pour onto greased cookie sheet and spread out so very few are touching each other.  Let cool and then break big clumps into smaller ones.

You can also replace the peaches with strawberries & apples, strawberries & pears, grapes, mandarin oranges.  They all turn out yummy!

If you don't want to go to the store for the dressing here is a homemade version of poppy seed dressing that is FABULOUS!

Salad Dressing

1 Cup sugar

2 tsp dry mustard

2 tsp salt

2/3 cup red wine vinegar

1 1/2 cup Canola oil

2 tsp poppy seeds

Mix all ingredients except for oil and poppy seeds.  Mix in blender then slowly add oil while blender is on low.  Mix in poppy seeds at the very end.  This usually makes double what you would need to do for the salad... but its always nice to have on hand and lasts for a long time.

Green Chili Cheese Chicken Roll ups

For those of you who know me, know that I LOVE fall because it is chili roasting time.  Every year my family would get a bushel of Anaheim chili peppers, have them roasted, and then freeze them for the rest of the year.  We would all sit around the table peeling chili's... it just brings back good ol' memories.

In my garden this year, I grew ALOT of peppers.  Well they were finally ready to pick and I was
so excited to roast them.  We usually just use them chopped in Mexican food dishes but this time I wanted to make something that we could eat them whole...

You can buy Anaheim chili's at the grocery store and roast them for this dish... Here's how.

Wash chilis and lay on cookie sheet.  Place in broiler (500 degrees).  After about 3-5 minuted the skins on the chili's start to bubble and almost pop.  Turn chili's over and repeat in broiler.  

After the skins have bubbled on the other side, remove from oven and place in ziploc bag for 5 minutes.  This steams them so the peels come off easy.  Remove from bag and peel off stem, seeds, and peel.  You can dice them and use in other dishes or use them whole like this.

Green Chili Cheese Chicken Roll ups

2 large chicken breasts
4 anaheim chili peppers
4 slices of sharp cheddar cheese
Garlic, Salt & Pepper

Cut chicken breast in half.  Pound all 4 pieces until they are 1/4 inch thick.

Season chicken with garlic powder, salt and pepper.   Lay roasted, peeled, whole chili on top of Chicken Breast and lay cheese on top of chili.

Roll up and Season outside of chicken with salt and pepper.  Lay in hot skillet until browned.  Turn over and then stick into 400 degree oven for 15-20 min to cook the inside of the chicken.  Makes 4 servings.  Enjoy!

Gluten Free Banana Bread

Yes, it has been a wild month.  Yes, I'm still alive.  No, I haven't updated my blog, BUT I have been stock piling so I could have things to add.

I don't know about anyone else, but I can never seem to get all the bananas eaten before they are brown and mushy.  I have already shared with you a grain free peanut butter and banana muffin, but for those of you not interested in peanut butter, this banana bread is super moist and yummy.

I have actually made this one at least once a week (12 muffins lasts him quite a while) for the past month.  My son wakes up every morning asking for muffins... Yes he is in love!

GF Banana Bread

2 ripe bananas
2/3 cup sugar
1/2 cup applesauce
2 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 tsp guar gum
1 tsp baking soda
1/2 tsp cream of tartar
1 cup GF flour

Mix together bananas, sugar, applesauce, vanilla, and eggs.  Blend until smooth.  It will be a very wet batter.  Mix cinnamon, guar gum, baking soda, cream of tartar, and flour and add all at once to wet ingredients.  Let sit for 10-15 min.  (America's Test Kitchen recommends letting recipes that have a lighter texture sit to rehydrate the flour better.  Although this is not a America's test kitchen recipe, when I let the mixture sit, it makes a less grainy texture.  This isn't a required step, but it can help improve texture :)

   I make mine in a square muffin tin at 350 degrees for 18 minutes. It will make 12 large muffins, or 15 regular muffins.   The last time I made this we put mini chocolate chips in the batter and it was super yummy!  As you can see from the picture... he was in heaven.

Stuffed Peppers

Growing up my mom always made amazing stuffed peppers!  They were always moist, never soggy, great flavor... Well I must not be as good of a cook as her because every time I have attempted them, they turn out mushy, dry, and well bland.  It wasn't until shopping the other day when I came across some Anaheim Chili Peppers that were HUGE that I thought, those would make amazing stuffed peppers, Mexican Style!



Anaheim Stuffed Peppers (makes 4)

1/4 cup chopped onion
1/2 pound ground beef
1 tomato diced
1 can black beans, drained
1/2 cup cheese
Salt, Pepper, garlic
4 Anaheim Chili Peppers, Seeded and deveined (see picture)

Saute onions in oil or butter.  Add ground beef and season well with Salt, pepper, garlic.  You can also use taco seasoning here if you want. (I noticed that I had to over season just a little bit in order to get the best flavor once it was inside the Chili)  Add diced tomato and black beans and remove from heat.

While the meat mixture is cooking, seed and devein the peppers.  If you want a little extra heat, add some of the seeds back into the meat mixture.  Put some cheese in the bottom of the pepper.

Add meat mixture and then add some grated cheese on the top.  Stick in 400 degree oven for 20  minutes or until the pepper still has a little crunch but not soggy.

A couple of variations that I thought would be wonderful...

Bacon... After stuffing the pepper wrap bacon around and cook until bacon is crunchy on the outside

Tortilla... After taking out of the oven, wrap in a warm tortilla (you can use corn, or homemade) for a burrito

Guacamole... Add a dollop of guacamole and sour cream on top.

Smother... Make a green chili sauce and smother it.

Fish Tacos

When I was little, we ate tacos almost once a week. Now that I am the one fixing the meals, we have tacos almost every week.   OUR FAMILY LOVES MEXICAN FOOD!  About 6 years ago, I traveled to Mexico and first heard of fish tacos.... Just the thought of them sounded awful!  Then about 2 years ago, I decided I would take the plunge and try them.  WOW!  What more can I say, I'm hooked.  It just so happens that they are also Gluten free... perfect way to change up the chicken breast with rice and vegetables.  You can also make them corn free by putting them in a normal tortilla.  Your choice!

Fish Tacos

1 pound fresh tilapia
2 tbsp lemon or lime juice
Salt, Pepper, Garlic, onion powder
Dash of ground chili pepper

Cabbage (I usually buy the coleslaw mix)
1/4 cup mayo or miracle whip-- Veganese (for those dairy free)



2-3 tbsp Sriacha  (its in the asian aisle, but has the most amazing flavor!)
Avocado
tomato
1 lime
Tortillas

Season tilapia with salt pepper, garlic and onion powder.  Sprinkle chili pepper on... We like ours spicy so we add more than most people do.  Cook on high heat for 4-5 minutes covered.  Flip over and add lemon or lime juice to get all those wonderful flavors off the bottom of the pan.  Cook for another 4 minutes uncovered.  When fish is cooked through (it will flake) shred with a fork until small chunks remain.

Mix together 1/2 bag of coleslaw cabbage, 1/4 cup may or miracle whip, sriacha, salt pepper.  Again, we like ours spicy so we usually add a little more as you can see by the picture.

Place meat in tortilla top with slaw.  Add avocado, chopped tomato, and squeeze a wedge of lime.  SO TASTY!!

What's a s'more, without the marshmallow?

When we first discovered that my daughter had a corn allergy, we thought, oh thank heavens it isn't as bad as wheat... What we didn't realize is that although she can eat more than if she had wheat, but it is NEVER labeled.  That means double duty every time I go to the grocery store.

The other night we wanted to make s'mores.  My kids were so excited because lets face it, what kid doesn't like marshmallows?  I researched a little bit and found a few recipes.  I combined a couple of them and came up with this...

Homemade Marshmallows

2 packets unflavored gelatin (we used Knox)
1/2 cup water
2 cups sugar
1/2 cup water
1 1/2 tsp vanilla

Mix 1/2 cup water and gelatin in small bowl.  Let set. (this part looks SO gross... its just turns into a goo)

Meanwhile, in a medium sauce pan add sugar.  Pour water over sugar and turn on the heat.  DO NOT STIR...  (You are making what is called invert sugar, if you stir it, it becomes crystally, and makes stiffer marshmallows)  Bring to a boil until all sugar is dissolved.

When it is dissolved add gelatin mixture and remove from heat.  Add vanilla.  Place in stand mixer and mix.  It usually takes about 10 minutes in a mixer.  At first you may think the brownish colored water will never take shape and then all of a sudden it starts getting bigger and bigger and whiter and whiter.

Once stiff peaks form, turn off mixer and spread marshmallow fluff into a 9x9 pan greased and then coated with Tapioca Starch.

Let cool for an hour in the fridge and then cut marshmallows into shapes.  After cutting each one roll in tapioca starch so they will not stick to each other.

My favorite movie growing up was the Sandlot, so I close with a tribute to the one who made everyone love s'mores.

First you take the Graham... You stick the chocolate on the graham.  Then you roast the mallow.  When the mallow's flaming you place it on the chocolate and cover it with the other end.  Then you STUFF.

As for Graham Crackers we use the Smoreables for the Gluten Free kind and the Keebler or Winco brands for the Corn free.  ENJOY!

Salsa and Black bean Shredded Chicken & Gluten free tortillas

In our house, Mexican food is a staple.  We have it at least twice a week!  We just love it!

I came across a slow cooker recipe for Black bean and Salsa Chicken that I really really liked and have used on many occasions, but wanted to change it a little to fit our pantry a little better.

Salsa and Black bean shredded chicken

1- 14 oz can crushed tomatoes
1- 7 oz can chopped green chilies
1/2 tsp ground arbor chili
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1/2 onion chopped
1- 14 oz can black beans
2 chicken breasts

Add all ingredients to crock pot and cook for 4 hours on high or 6 hours on low.  Once cooking is completed, shred chicken with 2 forks.  Serve over rice or in a tortilla with sour cream etc.

For this one I cooked in the crock pot but didn't have enough time for the chicken to finish cooking, so I cooked the last 20 min on the stove top... hence the pictures in a pan. Also the first picture doesn't have the beans in it because my son cannot have them.  I usually take his chicken and sauce out and then add the beans for the rest of us.


Along with this, I made homemade tortillas... something I absolutely love.  Most cookbooks have a regular flour tortilla, so I decided to make non corn tortillas for my little guy to have.  They turned out pretty good!

Corn free Flour Tortillas

1 tbsp shortening
1/2 tsp salt
1/2 cup warm water
1/4 tsp soda
1/8 tsp guar gum
1/4 cup gluten free flour blend from America's Test Kitchen-  Recipe Here

Mix shortening, salt, warm water, soda together. Mix flour and guar gum together and add to the water mixture.  Mix until it forms a ball. Separate into 2 sections.  Spread tapioca flour on counter an roll out into a circle.  Place on hot dry skillet (about medium heat) until it starts to brown.  Turn over and then ENJOY!

I noticed that the dough was super soft and would tear easily.  I used a spatula to move it from the counter to the pan and it worked a lot better than picking it up with my hands.

Zucchini Boats

It has been a few days since my last post... Sick kids + no sleep = one tired mama.  But we are finally over it YEAH!!

It is summer and I love to garden.  Yesterday we went to our garden and picked our first Zucchini of the season!  I was so surprised that they were all ready to pick!  I made this recipe because I love all the vegetables from the garden and especially in the fall we eat ALOT of this.  Probably more than my husband would like.  Oh well... its just one season a year we get to eat it.  And besides, what is more fun that eating a boat?

Zucchini Boats

2 small zucchini
1/2 pound Italian Sausage
1/2 onion, diced
1/2 bell pepper, diced
1 tomato
2 eggs
Garlic Salt
Pepper

Cook sausage along with peppers and onions until sausage is browned.  Add diced tomato, salt and pepper.

Cut zucchini in half lengthwise and scrape out seeds into sausage mixture.  Remove from heat.

Crack 2 eggs into a mixing bowl and mix with fork.

Add sausage mixture and stir.  Fill zucchini halves with mixture and bake at 450 degrees for 20 min or until zucchini is tender.

Ta Dah!!!

10 Minute Peanut Butter Cookies

When I first found out that my son was allergic to gluten, I tried making some chocolate chip cookies, with plain white rice flour... I vowed that I would never make any thing like that ever again... yes they were probably the worst cookie I had ever tasted.

Then I set out to find a cookie recipe that didn't contain any kind of flour and just happened to find this one.  It is always my go to because I always have the ingredients in my pantry, and they are fast.  From start to when the timer beeps I can have these finished, clean up as well, in 10  minutes.

My little guy loves to put chocolate chips in them (or even a Hershey Kiss) or even just criss crossed like the classic peanut butter cookies are.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda

Add all ingredients together and mix until combined.  Place 1 tablespoon in your hand and roll into a ball.  Flatten with a fork or add chocolate chips.  Cook in a 400 degree oven for 7 1/2 minutes.

Some recipes don't call for baking soda, and they come out just fine.  I like to add the baking soda because it causes them to rise and therefore creates a softer chewy texture.  If you omit the baking soda, they are more of a crunchy cookie.

Quinoa Salad- Perfect for a hot summer day

The other day I was searching for new recipes and I came across a quinoa salad that I thought might be interesting.  I have only had quinoa a few times and wasn't a big fan but this salad looked delicious.  I really liked the texture the grains brought... along with how easy it was to make on a hot summer day.

I did a little research about quinoa.  It is actually one of the few grains that is a complete protein.  It also contains IRON!  Something that most people with Celiac's can always use more of.  Plus it is a great source of calcium, making it great for those who don't drink milk :0)  Kinda a super food I think

Quinoa Salad

1 cup quinoa
1 can black beans, drained
1 Anaheim chili pepper, seeded, diced
1/2 small onion, diced
1 tomato, diced
1 red pepper, diced
1 avocado cubed
2 chicken breasts, cooked diced
2 tablespoons lemon juice
1/4 cup cilantro
1/4 cup water
garlic salt, pepper

Prepare quinoa according to package instructions (1 cup quinoa, 2 cups water, 1 tsp salt).  Steam like rice for 15-20 min.

Add black beans, Anaheim, onion, avocado, tomato, and red pepper into a bowl.  Grill chicken in pan with garlic salt and pepper.  When chicken is all finished, remove and add 1/4 cup water to bottom of the pan and remove from heat.  Stir around and get all the drippings off the bottom of the pan.  Pour all that wonderful, now flavored water into the bowl with vegetables.  Dice chicken, and add along with quinoa into the bowl.  Add cilantro and lemon juice.  Season to taste.  Makes GREAT leftovers.

Plus, if you just look at it, all the bright colors make you happy!

Barbecue Chicken-

Growing up if you were to tell me that in 20 years, you will enjoy barbecue meat... I would have laughed and said you were crazy.  Now, 20 years later, I finally found a recipe I don't mind eating.  It is super simple because it can all just be thrown into the crock pot and after a long day... Poof!  Dinner is ready!

Barbecue Chicken

4- Chicken Breasts
2, 8 oz cans tomato sauce
3/4 cup brown sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground chili pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup white vinegar

I always put together the sauce in the crock pot first so I don't feel like I can't taste it before it cooks.

I usually just use the no salt added version but if you don't have that kind you can just lessen the amount of salt you put into the recipe.  

Brown sugar

After you put the vinegar into the rest of the sauce, it might taste a little strong at first.  After you cook it, that taste lessens and just gives it a nice jazz of flavor.  If you don't like tangy bbq, only put 1/4 cup and it will be a sweeter sauce.

 Before....

After...

3-4 hours on high

6-8 hours on low.

Enjoy!!!!

 

Strawberry Lemonade Sorbet

Our daughter plays soccer for the city we live in.  Since she is only 5 it has taken a little coaching for her to get "aggressive".  My husband came up with the idea to encourage her by saying if she got a goal, we would go out for ice cream.  Well, that was motivation enough because she got a goal the first week, then the next week she scored 4!  Of course, she had to have "extra" because she scored so many times.  There are not many corn-free ice creams out there.  The only place that we have found to go out for ice cream is Farr's Fresh.  Their Gelato is corn-free and SO DELICOUS!  (The other types of ice cream all have corn, so we just stick with the Gelato... Pistachio is their current favorite).

The last game of the season came around and we needed to go out for ice cream one last time, but my husband had kidney stones and did not feel like leaving the house.  So we opted to make ice cream at home.  I asked her what kind was her favorite and she said... Strawberry lemonade ice cream.  I looked online and found a basic sorbet recipe and then added the flavors we wanted.  It turned out just like the frozen strawberry lemonades you get in the cups.  So yummy!

Strawberry-Lemonade Sorbet

2 cups water
2 cups sugar
1 1/2 pounds fresh strawberries (I used 1 1/2 containers or you can use 2 bags of the 12 oz frozen)
1/2 cup lemon juice

Pour sugar into medium sauce pan.  Gently pour water over the top making sure it doesn't splash.  DO NOT STIR  Then heat until all the sugar is dissolved.  Carefully turn off and let cool.  (if you stir it, for some reason it turns crystally and makes the ice cream more icy.

After sugar and water is cooled.  Clean and cut off tops of strawberries.  Blend until smooth and add lemon juice.  Then pour the sugar/water mixture and blend.  Pour into an ice cream maker.

Gluten Free Muffins

Awhile ago, I was asked to bring muffins to a family dinner.  As my sister in law and my son both have Celiac's, I wanted to take something for them as well as the other family members.  I was all out of gluten-free flour and needed something quick.  I stumbled across this recipe, and even now cannot recall where I found it... but it was delicious!  Now these are a staple in our household because they come together super fast and are high in protein.  My son used to wake up in the middle of the night and just cry, "I hungee!!!"  I don't know how to spell it, but yes he does say hungee!  During growth spurts, I give him one before bed and he is able to stay asleep all night long :)  See that face... yes he is excited to have muffins for breakfast!

Because they don't have gluten-free flour in them, they don't have a strange after taste, and they are super moist... two things which many gluten-free foods do not have!

Gluten-Free Muffins

1 cup peanut butter (can be all natural, but I usually just use Skippy)
3 TBSP honey
2 ripe bananas
2 eggs
1 tsp baking soda


Mash bananas along with eggs, peanut butter and honey.  Then add baking soda.  Batter will be thick.  Bake at 375 degrees for 18 minutes.  Will make 12 muffins.  I usually just half the recipe and make 6 at a time so they don't go bad but they do freeze well for busy mornings.

We usually just eat them like this, but sometimes for special occasions we add chocolate chips.  If you like chocolate and peanut butter you can also add 3 TBSP baking cocoa for an Elvis favorite :)

Pancakes - Gluten Free

I have been experimenting with Gluten free Pancakes for the last year... Some turn out goopy, some slimy, getting the right consistency is difficult- I for some reason always have a hard time following recipes... but I am getting better.  This is a recipe I try to follow because it makes perfect Gluten free pancakes every time.  It makes the perfect amount for one person... usually 4, four inch pancakes.

2 TBSP White Rice Flour
2 TBSP Tapioca Flour
1 TBSP Sugar
1/2 tsp baking soda
1/2 tsp cream of Tartar
pinch of salt
1 egg
2 TBSP  water
Mini Chocolate Chips (optional)

Whisk all ingredients together and cook over medium heat.  Make sure the pan is sprayed before spreading batter on pan or they will stick.

My son cannot eat store bought syrup so I usually just put a few mini chocolate chips in with his and he eats them plain or I make homemade syrup!

Coconut Curry Chicken and Rice- Gluten & Corn Free

I was introduced to Thai food about 8 years ago and fell in love with yellow curry.  It wasn't until my son couldn't eat wheat that I actually learned how to make it.  It was in one of the Gluten free cookbooks a friend let me borrow.  I was a little skeptical that my then 1 year old would eat it but... he actually loved it!  It is super simple - and great for a day when you are busy and can just throw everything into the crockpot.


Coconut Curry Chicken (makes 4 servings)

2 small potatoes, peeled and diced
2 small carrots, peeled and sliced
1/2 large onion, diced
1 pound sliced, uncooked chicken
1 can coconut milk (I usually use the light)
1 can water (just use the coconut milk can)
2 tsp garlic powder
2 tablespoons curry powder
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vanilla Greek yogurt (adds the creamy feel without the fat)
1 red bell pepper (put in at the end)


Chop all the vegetables put into crockpot or pan.

Add the rest of the ingredients into pan.   I usually use the lite coconut milk so it isn't as high in fat.

Put in a crockpot on low for 6 hours or on high for 3-4 hours.  You can also simmer this on the stovetop for 25 minutes or until the vegetables are tender.  About 5-10 minutes before you serve, add  chopped red bell pepper.  Give enough time to they will be soft but not soggy.  Serve over rice.

As I looked at the pictures I noticed it wasn't as bright pretty yellow as at restaurants but none the less it still tasted good!

Flourless Chocolate Cookies!- Gluten Free, Corn Free,

I have talked with quite a few friends that have Celiac Disease about good cookie recipes.  I don't have Celiac, but I usually taste my son's food to see what it is like.  All the cookies I had tried really tasted like they had sand in them...  The rice flour usually makes for a gritty texture.  It wasn't until I found this chewy chocolate cookie that I started enjoying gluten-free cookies.  I have found that the flour less recipes are usually tastier and cheaper than store-bought goods.  I have used almond flour and the taste and texture is wonderful, but who wants to pay $12 for less than a pound... not me!

This recipe starts out like a basic chocolate chip cookie... Butter, white sugar, brown sugar, egg, baking soda, vanilla... then instead of adding flour, you add cocoa powder until it sticks together and is almost the texture of play-doh.  Then stick it in the refrigerator for half an hour and then bake until ooey-gooey!  I love them.  My daughter, who cannot stand gluten-free things, loves these and begs me to make them.  All around good...  I even add chocolate chips and so it almost turns out like the Grandma Sycamore's chocolate chocolate chip cookies... Soft, chewy and delicious!!!

Here's the recipe... ENJOY!

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 Teaspoon vanilla
1/2 teaspoon baking soda
1/2 salt
1 cup cocoa powder (or more)
chocolate chips

Cream butter and sugars until fluffy.  Add the egg and vanilla and mix.  Then add the rest of the ingredients.  Make sure you stir the the cocoa powder by hand at first otherwise it will poof and you will have a cocoa counter, floor, shirt, and face.  (Yes, I know from experience) Mix in chocolate chips if desired and bake at 350 degrees for 8-10 minutes!  Let cool at least 5 minutes on the baking sheet before moving because they will be soft.  They will set up after they cool.