White Bean Chili

Ingredients

2 lb ground beef

1 yellow onion chopped finely

1 giant can of Campbell's tomato juice from concentrate

1 28oz can of whole stewed tomatoes

2 cans cannellini beans

1/4 tsp cayenne pepper

3 tbsp chili powder

1 tsp each black pepper, salt, sugar

2 tsp cumin

Brown ground beef with chopped onion, drain access fat off. In a large stock pot, place ground beef and all ingredients. Bring to a boil, then turn down heat to simmer the chili for a hour or so, stirring occasionally. You can top with avocados, cheese, sour cream, etc....

Gluten Free Browned Butter Banana muffins

So it was my turn to make treats for church and I was trying to decide on what to make. I had a bunch of very ripe bananas that desperately needed to be used. I thought of making a banana coconut cookie, but coconut isn't that poplular. So I decided to make a banana muffin and tweak the recipe by browning the butter, my hubby thought I was crazy. Luckily these babies turned out pretty tasty and moist. 

4 c gf all purpose flour

2 tbsp gf baking flour

1 1/2 light brown sugar

4 eggs

6 medium very ripe bananas mashed

1 c milk

1 oikos vanilla Greek yogurt 

2 sticks browned butter, cooled

2 tsp vanilla

Optional- 1 c mini chocolate chips

Preheat oven to 370 degrees

Mix dry ingredients in a large bowl. In another bowl mix wet ingredients. Add wet to dry and mix well, add chocolate chips, batter will be thick. In prepared muffin tins, fill half way or more if you like a larger muffin. Bake for 20-25 min til toothpick comes out clean. 

This makes a very large batch of muffins.

Cherry Jam Cupcakes

Funny story about this, I ran out of vanilla extract, eek!! Can't believe I ran out of it. I wanted to do a vanilla buttercream for this but, couldn't. I had cherry freezer jam in the fridge to use and thought why not? I mean cherries and chocolate go hand in hand right? They sell them at Christmas time, chocolate covered cherries, so it made perfect sense to me. So here it is Cherry Jam Cupcakes. 

One box of Devils food by Betty Crocker cake mix with all the ingredients on the back. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Mix cake mix according to directions. Spoon cake mix into cupcake liners til 3/4 c.filled. Bake for 18-20 min or until a toothpick comes out clean. 

Frosting:

1 c. Cherry freezer jam, thawed of course

1 c. Softened butter

1/4 tsp almond extract

5-6 c. Powdered sugar

Beat butter until creamy, add cherry freezer jam, beat til combined. Slowly add one cup of powdered sugar at a time mixing completely in with each addition. If your frosting isn't spreadable add milk, if it's too runny add more powdered sugar. 

Using a corer, core a small piece out of the cupcake, not to deep or wide. Make sure the cupcakes are cool, fill hole in with cherry jam frosting and frost the top as well, repeat till all cupcakes are done. 

Rice pudding ( gluten free, dairy free)

Not feeling my best today, I felt like I wanted something hot for breakfast just not oatmeal again. I remembered I had some left over rice in the fridge, and decided let's see what I can come up with. However, most rice puddings use whole milk, well... I forgot to go to the store yesterday but I did have a container of silks blend of almond/coconut milk. 

3 c. Almond/coconut milk 

3/4 c. Coconut sugar

2 tsp cinnamon

1 tsp nutmeg

1/3 gluten free all purpose flour

3 c. Leftover rice

1/2-2/3 raisins, optional 

3 egg yolks

1 tsp vanilla

In a medium saucepan, heat almond/milk, coconut sugar, and spices til it boils, if it's to thick add more almond/coconut milk. While that's heating up, in another dish whisk the three egg yolks ( save the whites for a egg white omelette or forgotten cookies). Once mix has boiled, add 1/2-3/4 c. hot mix to the egg yolks. Whisk while pouring it in to temper the eggs. Then pour that back into the pan, add the leftover rice, vanilla, raisins to pan. Heat thru. This makes a great hot breakfast. 

Gluten Free White Chicken Chili

This isn't exactly healthy white chicken chili, but it does hit the spot on a cold, blustery day. 

4 cans cannellini beans

1 pkg ground chicken

2 gluten free bouillon cubes

1 c. Frozen corn

1 4.5 oz green chili's

4 tbsp butter

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp cayenne pepper

1 1/2 tsp chili powder

1/4 tsp ground white pepper

1 1/2 tsp cumin

1/2 seasoned salt 

1 c. Heavy cream

1.5 c boiling water 

In a Dutch oven or a heavy lined stock pot. Melt butter, add ground chicken, browning and breakng up the pieces. Add 2 cans of drained and rinsed beans, green chili's, spices, boiling water, bouillon cubes.  Stir to combine. In a blender add the other two cans of beans, not drained, purée til smooth. Add to stock pot, stir. Simmer on medium- low heat for 30 minutes till heated thru. Add heavy cream and frozen corn half way thru cooking. If chili is too thick add more boiling water or heavy cream. If too thin you can add 2-3 gluten free all purpose flour. Top chili with shredded cheddar. Or avocados, gluten free tortilla chips. 

Momma Joy's fried chicken

This is a favorite of my hubby's, his dad and his brother. This would include fighting over the last piece at the dinner table.

4 sleeves of townhouse Orginial crackers

1 pkg of chicken breasts, boneless, skinless, cut into 1-2 inch thick strips or thicker. Season with salt and pepper

4 eggs

Milk

Canola oil

Salt and pepper

Fill an electric skillet with canola oil about two inches deep. Heat to 400 degrees.

In a gallon zip lock bag empty two sleeves of crackers. Finely crush crackers with a rolling pin, make sure the air is out of the bag. Empty crumbs into a shallow baking dish. Repeat with other two sleeves. 

In another bowl scramble the four eggs with a little milk. 

For the set up, if your right handed, electric skillet to tte right, to the left the dish with crumbs, the eggs in the dish by the crumbs. Have a plate lined with paper towel. 

Dip chicken strips in egg then press then into cracker crumbs. Put into the skillet, fry til golden brown on one side, flip, fry til golden brown. I usually fry 8-9 pieces at a time. Place fried chicken on paper towel. Repeat with rest of chicken. 

Chocolate granola with salted caramel

So I was thinking, chocolate, I love chocolate, I also love caramel, mmmm... So I was thinking that the two of those ingredients and some dry roasted peanuts would be great together.

Granola ingredients:

4 c. Gluten free rolled oats

1 c. Dry roasted peanuts

4 tbsp cocoa

1/2 c. Water

3/4 c. Brown sugar

1/4 c + 1 tbsp pure maple syrup

2 tbsp olive oil

1/2 c. Ghirardelli 60% cacao bittersweet chocolate chips 

Sea salt

Caramel sauce

1/4 c. Butter

1/4 c. Heavy cream

1/2 c. Brown sugar

Preheat oven to 350 degrees. In a large bowl mix oats and peanuts. In a small sauce pan, mix cocoa, water, brown sugar, and maple syrup. Heat til it boils, watch it closely, as soon as it boils, add chocolate and olive oil. Pour over oats, mix well. Spread on a cookie sheet lined with a silopat mat or parchment paper. Bake for 30 minutes flipping granola over at the 15 minute mark. Remove from cookie sheet, place in a glass baking dish to cool.

For the caramel sauce, heat ingredients in a small saucepan, whisk. Bring to a boil whisking constantly til temperature is 200 degrees. Remove from heat. Let it cool. Then pour over chocolate granola, stir the granola carefully, coating it well. Sprinkle sea salt on top. Let it cool completely.

Scotcharoo Granola

Kinda gone crazy with the granola recipes. My friend Jen made a suggestion to have a granola recipe with butterscotch chips. Mmmm... Butterscotch... So I started looking thru cookie recipes, bar recipes, whatever had butterscotch chips. Came across scotcharoos.... Best of three worlds chocolate, peanut butter and butterscotch, problem was I was out of peanut butter, I remembered I had almond butter. Figure I would give it a go, turned out pretty darn good. 

Ingredients

3 c. Old fashioned oats or gf rolled oats

1/2 c. Pure maple syrup

1/2 c. Almond butter

1/2 c. Butterscotch chips ( meijer brand is gf friendly) 

1/2 c. Semi sweet chocolate chips

2/3 c. Roasted peanuts

Preheat oven to 350

In a large bowl combine oats and peanuts. In a small saucepan heat syrup and almond butter til smooth. Mix into oat mixture. Place on cookie sheet that has parchment or a silopat. Bake for 25-30 min flipping half way thru. Take the butterscotch chips and chocolate chips and sprinkle them evenly across the granola. Let it sit til soft then gently flip the granola a couple times. ( note: do not put cookie sheet back in the oven with the chips on it) Don't stir to much, you kinda want it to clump into cluster yummyiness. Then place into your favorite storage dish. Happy eating:)

Special note: do not put in a glass dish in the fridge, it will not be fun getting it out. 

Gluten free potato chip crunches

Last week I went to a cookie exchange, I had a hard time figuring out what to bring. So I decided to make something sweet but salty and crunchy. I remembered a old recipe from the taste of home that I used to use when I made tons of cookies every Christmas. It was a hit then so I decided to make it a gluten free option.  

2 cups butter, room temp

1.5 c sugar 

1 egg

1 tsp vanilla extract 

3 c King Arthur gluten free baking mix

1 c potato chips broken, make sure they are gf.

1 c. Chopped pecans, make sure they are gf.

Preheat oven to 350 degrees.

Cream butter and sugar, scraping down the sides of the bowl, using a stand mixer. Add egg and extract. Add one cup of gluten free flour mixing after each addition. You will notice the mixer working hard, so add the last two ingredients and mix by hand. Drop by spoonfuls onto a ungreased cookie sheet. Bake 18-24 min This cookie goes well with tea or coffee. 

Gluten Free Corn Chowder

It's October, cold, I'm sick with one. What's hits the spot? Something hot of course. So I started thinking about chowders. I remembered I had some smoked salmon in my fridge courtesy of a friend of mines friend. Don't worry it's not in the recipe but I did add a note at the end if you are feeling adventurous to put it in, and how much. Happy Fall!!

1 red pepper diced

2 red skin potatoes diced small

1/2 large sweet onion diced

2 large carrots, peeled, sliced thin

1 pound frozen corn

2 sticks butter

3/4 c. Gluten free all purpose flour, I used Bobs Red Mill

4 c. Gluten Free chicken broth

2 c. Milk

Salt

Pepper

In a large pot, heat 1/2 a stick of butter toss in veggies, except corn. Sautée til soft about ten minutes, stirring every minute or two, remove veggies from pan. Add the rest of the butter to pan, melt it, add gluten free flour and whisk til absorbed. Slowly pour in chicken broth whisking constantly, after all chicken broth has been poured in and the flour has been whisked well into the broth put veggies back in. Add corn and milk, stir to mix. Simmer on low for about 25 minutes stirring occasionally to make sure that it's not sticking to the bottom. Season with salt and pepper.

Note* if you have any smoked salmon in the house, you can add a 1/2 c. of it to your bowl with the chowder. Or bacon is also a great addition. 

Elvis's granola ( gluten free )

Hunk a hunk a burnin love.... It's Elvis's granola is what I'm calling it. Looks like a mess but it's very tasty. My hubby had made a suggestion to add Reese's peanut butter chips to a granola recipe, so here it is.

3 3/4 c. Gluten free rolled oats

1/2 c. Chia/ ground flax mix

1 c. Blue diamond almonds chopped

1 tsp ground cinnamon

3/4 c. Mashed banana= a banana and a half

1/4 c. Nutella 

1/4 c. Pure maple syrup

1 tsp vanilla extract

1 c. Reese's peanut butter chips

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a large bowl combine the oats, almonds, chia- flax, cinnamon. In a sauce pan add maple syrup, Nutella, and vanilla extract. Allow to boil one minute while whisking constantly. Add the mix to the oat mixture. Spread on pan lined sheet, bake 30 minutes flipping half way thru. Add Reese's peanut butter chips and carefully stir allowing the chips to melt, let cool.

Heath Crunch Granola- gluten free

So yes, you are probably thinking, isn't granola healthy? But how many of us think, man I wish this granola had a little more to it, more sweetness? more chocolate? maybe a little unhealthy to balance out the goodness? Something to satisfy your stomach and your sweet tooth? I was thinking the same thing last night. I wanted granola, and chocolate. Then I found a bag of Heath bits,mmmm... an idea came to mind. 

Heath Crunch Granola- gluten free

4 c. Gluten free rolled oats

1 c. Unsweetened shredded coconut

1 1/2 c. Blue diamond natural almonds

4 tbsp cocoa powder

1/2 c. Water

3/4 c. Light brown sugar packed

1/4c. + 1 tbsp pure maple syrup

2 tbsp olive oil

1/2 c.  Ghirardelli 60% cacao bittersweet chocolate chips plus extra for later

1 bag of Heath bits 

Preheat oven to 300 degrees. In a large bowl combine, oats, cocoa powder, almonds, and coconut. In a small sauce pan combine water, maple syrup, and brown sugar. Whisk together and bring to a boil, continuely whisk for about a minute, turn off heat add chocolate and olive oil, whisk until combined. Pour into oat mixture and mix until combined. Pour mix onto prepared cookie sheet that's lined with parchment paper. Bake for 35-40 minutes flipping half way thru. Take it out and sprinkle Heath bits all over and throw on some extra ghirardelli, cause we all love chocolate. Let it melt and cool, try not to eat the whole pan while waiting :) by letting it cool it will form large chunks of tastiness. Happy snacking :)

Gluten Free Pumpkin Pie Pancakes

1 1/2 c. Gluten Free Bisquick Mix

1 1/2 c. Milk 

1/2 c. Pumpkin purée 

1 tsp pumpkin pie spice

1 egg

2 tbsp vegetable oil

Mix all ingredients. Heat a griddle or non stick pan on med/low heat. Pour a 1/2 c. of the batter on the griddle. You might need to spread the batter out for thinner pancakes or you like thick pancakes then leave it. Cook the pancake until you see the edges start to dry then flip over and cook until browned. If you notice they are browning too fast then turn down the heat. Enjoy!!! 

Gluten Free Cheesy Goulash

1/2 yellow onion, diced

1 1/2 lb ground beef

2 cans 15 oz each diced tomatoes 

1 8 oz can tomato sauce

2 c. Gluten free chicken broth

2 c. Water

1/4 c. Ketchup 

2 tsp. Dijon mustard

1lb gluten free pasta of your choice, I used lasagna cuts

1 c. Finely shredded Colby-jack cheese, plus extra for topping. 

Olive oil

Salt and pepper

In a large pot; pour a little olive oil. Throw in diced onion and sautéed til soft. Add ground beef, and sprinkle some salt and pepper. When cooked drain off access fat. Put back in pot, add tomatoes, tomato sauce, Dijon, ketchup, chicken broth, water, and pasta. Bring to a boil, then turn it down to a simmer. Cook for about 20 minutes or until pasta is tender. Add the 1 cup of shredded cheese and stir. When serving top with extra. 

Gluten Free oatmeal cookie granola

4 c. Gluten free rolled oats

1/2 c. Gluten free walnuts

3/4 c. Shredded coconut

1/4 c. Packed light brown sugar

2tbsp vegetable oil

1/4 c. Honey

3 tbsp pure maple syrup

1 1/2 tsp pumpkin spice

1 1/2 tsp pure vanilla extract 

1/2 dried cranberries

1/2 golden raisins or regular

In a large bowl combine oats, walnuts, and coconut; set aside

In a sauce pan, combine brown sugar, oil, honey, maple syrup, pumpkin pie spice and vanilla. Bring to a boil,watch it carefully. 

Pour over oat mixture, stir to coat. Spread in a shallow baking dish or cookie sheet covered in parchment paper. 

Bake 20-30 minutes at 350 degrees. Stirring or flipping occasionally. 

Add raisins and dried cranberries. 

Gluten free amaretto pancakes

1 c gluten free bisquick mix

1/2 c milk

1/2 amaretto coffee creamer

1 egg

2 tbsp vegetable oil

Mix all ingredients. Heat griddle or non stick pan medium low heat. Pour 1/3 c batter, cook til edges are dry and center has bubbled, flip, cook 2-3 min or until underside when looked at is golden brown. Pay attention to the heat setting on the pan in order not to burn. 

Mexican Risotto

Ingredients:

• 3 1/2 cups gluten free chicken broth such as Progresso or Swanson's Chicken Stock you may need to add an extra cup as its cooking
• 1/4 cup white wine (I used sauvignon blanc.) (or more broth) you may add an extra 1/4c. as its cooking
• 1 1/2 Tablespoons extra virgin olive oil plus extra
• 1/4 cup chopped yellow onion for the riotto
• 1 cup arborio (risotto) rice (short grain Italian rice)
• 1 1/2 c. Salsa of your choice, I used tostitos  
• Red, Orange or Yellow pepper chopped
• 1/4 c. chopped yellow onion to add to the cooking of the ground beef.
• 1/2 tsp of minced garlic or 1/8 tsp garlic powder
• 1 lb lean ground beef
• toppings of your choice green onion, avocado, cheese, etc.... 

Instructions:

Boil broth and wine in a medium size pan; leave on stove set to low. Saute the onion in a preheated, pre-oiled skillet. Once the onion is tender, add the rice and cook for about 3 minutes on low.  Turn heat to medium.  Add the broth, about 1/2 cup, or less, at a time; allow the rice to absorb each helping of broth before adding more.  Stir each time broth is added. Then distribute the rice evenly in skillet, if you are running low add more broth with the white wine. The process takes 40-45 min, during the cooking process of the risotto, in another pan brown the ground beef. Drain and set aside. In the same pan saute onion and the pepper, add the garlic if using minced or add the garlic powder after adding the cooked ground beef back in. Add the salsa, heat thru. Then add half of the risotto. Save the other half for leftovers, add parmesan cheese and cooked chicken and you got yourself a yummy lunch. 

Whole wheat Greek yogurt blueberry pancakes

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Ingredients

1 oikos vanilla Greek yogurt 5.3 oz container

1/2 c. Whole wheat flour

1 tsp baking soda

1 egg

Blueberries

Mix all ingredients except blueberries. The mix will be thick, using a large spoon or a ice cream scoop, place on scoop in a non stick heated skillet on med/low heat. Watch the temperature carefully. Place some blueberries in the pancake batter side right away. To flip, watch the sides of the pancake for dryness then check the under side, if its dark brown then flip too light then it might not be ready. This recipe will only make three pancakes. Enjoy:) 

I've tried this with gf all purpose flour and it was a fail, I wouldn't recommend it with gf all purpose flour. 

Italian Crusted Pork with Creamy Risotto with Roasted Peppers

Italian Crusted Pork

Ingredients (serves 2)

2 boneless tenderloin chops

2 tbsp balsamic vinegar

1 tbsp olive oil

2 tsp dried rosemary

3 tsp dried thyme

1 tbsp + 1 tsp steak seasoning

1 tsp freshly ground black pepper

3tsp minced garlic

2 slices bacon

Preheat oven to 400 degrees.

In a small dish mix oil, vinegar and minced garlic. Rub the oil mixture over the tenderloins.

Put steak seasoning, rosemary, thyme, pepper in a bowl together then rub over pork.

 Wrap bacon slices around pork. Bake 40-45 min until thermometer reads 165 degrees.

Creamy Risotto with Roasted Peppers 

Ingredients (serves 2)

1 medium Red Onion Divided

1/2 red bell pepper (halved)

1/2 yellow  pepper (halved)

2 tbsp olive oil (separated)

1 tsp black pepper

 2tsp minced garlic

1 cup arborio rice

4 cups chicken stock

1/4 cup shredded Parmesan (or more if you like cheese)

1/4 cup fresh basil (chopped) (optional)

While the pork is cooking in the oven place peppers and half of the red onion-sliced thinly on a 

cookie sheet covered in aluminum foil lightly sprayed with olive oil or non stick cooking spray.

Lay the peppers and the sliced red onion on the foil and spray with olive oil.

Roast for 30-40 or until risotto is finished.

While the peppers are roasting, boil the 4 cups of the chicken stock. In a large skillet put some olive oil in it and add the other half of the red onion-diced and the minced garlic. 

Cook for 1-2 minutes. Then add the Arborio rice and cook for a minute or two. Add 3 cups of the chicken stock reserving

the fourth. Cover and keep on low. Cook for 30-40min until the rice is tender and not chewy, if  you see

the liquid drying out add the fourth cup. You can always make more if its still dry.

When it is done add the pepper and Parmesan cheese. 

Chop the roasted peppers and the red onion and add it to the risotto. 

*note this is not a week night meal, plan on this for a weekend or a day off, takes some time

Pork tenderloin with balsamic-red currant sauce

Pork tenderloin chops- boneless
2 tbsp olive oil

Rub:

1/2 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp rosemary
1/4 tsp onion salt
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper
1/8 dried marjoram

Sauce:

Reserved pan drippings
1 tbsp butter
1/2 c. Chicken broth
1/4 c. Red currant jelly, to taste.
1 1/2 tbsp Balsamic vinegar
1 tsp orange zest
1/2 tsp parsley
1/4 tsp thyme
1/4 tsp rosemary
Kosher salt and black pepper to taste

Preheat oven to 350 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, marjoram, kosher salt and pepper. Massage the spice mixture evenly over each tenderloin chop.

Heat olive oil in an large skillet and sear the chops until a deep brown. Place the chops on a cookie sheet and put in oven. Check temp a half hour later, if temp is a 140-160 degrees start the sauce.

Using the same skillet, place it over medium high heat on the stove. Stir the butter into the pan drippings until melted. Deglaze the pan with the chicken broth, scrapping up the browned bits from the pan. Stir in jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.

Pour sauce over chops.

The recipe was from food.com but I used tenderloin chops, omitted the oregano, and changed the cooking temp down.