Sunday, December 28, 2014
Monday, November 24, 2014
Saturday, September 20, 2014
more vodka info:
Totally excited the Krusteaz came out with some gluten free mixes. The blueberry muffins and brownies have been very good. Very happy with how they turned out. In fact, the muffins didn't last long around here......
there isn't a set recipe, but basically, here is how it goes:
one egg to probably a cup to two cups of milk. The ratio is really more milk than egg.
for the flour, equal parts seasoned flour and glutino breadcrumbs, with a generous amount of cheese. I am a big fan of garlic, so I am pretty liberal with that too.
Wednesday, July 30, 2014
Crusted, Stuffed Chicken
1C Low Fat Ricotta
2T Grated Parm Cheese
1T Fresh Basil, chopped
1 Minced Garlic Clove
Small handful of chopped baby spinach
Small handful of diced grape tomatoes
Dash of Oregano
Ian's Gluten free Breadcrumbs/Panko
Sea salt and cracked black pepper, to taste
2 tsp Olive Oil
Combine ricotta, spinach, tomatoes, parm, basil, garlic, sea salt, and pepper until thoroughly combined.
Rinse the chicken breast then cut a slit in it for stuffing (my chicken breasts were not slitable, so I pounded them out to make more of a wrap). Fill the caveity with the mixture, season each side of the chicken with salt and pepper, then carefully dip both sides into bread crumbs until both sides are evenly covered. Close with a toothpick.
Heat the olive oil in an oven proof skillet on the stove on medium high heat. Once the pan is hot, brown the chicken on each side until golden brown (3-4 mins). Then cook chicken in oven for 20 mins at 400 degress or until the chicken is cooked through.
3/4 C Bisquik Gluten Free Mix
4 oz bulk gluten free pork sausage
1 1/2 C shredded Cheddar cheese
1/4 C grated Parm Cheese
1/4 tsp Garlic Powder
1/4 tsp dried Rosemary leaves, crushed
1/8 tsp Cayenne pepper
1/2 C Milk
2 T chopped fresh Parsley
Heat oven to 350F. Spray a cookie sheet or muffin tin with cooking spray.
In a large bowl mix all the ingredients together. Make approximately 1 inch balls (or larger). Place on sheet or in muffin tin.
Bake uncovered for 22-30 mins depending on size, until golden brown. I sprayed the tops of mine with some of the cooking spray, they got a nice crisp edge.
Now, I had to quadruple the recipe as I had more than 4 oz of pork sausage. So I ended up using several cheeses in mine to get the right amount. Worked great :-)
Saturday, March 29, 2014
1 pound purchased or homemade gluten free gnocchi (I used Conte's)
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose gluten free flour (I used Better Batter)
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Gluten free breadcrumbs (I used Ian's Italian Panko flakes)
Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Pour cheese mixture over gnocchi and then top with breadcrumbs and additional Parmesean cheese to amount you would like. I wanted a thick and crusty top so I went gung ho.
Bake for about 20 mins or until top is golden brown and cheese sauce is bubbling underneath (it will come up the sides).
*note- I rarely have had all three of the cheeses this calls for, so I wing it.*
of note, I can make garlic bread out of just about any bread product. In the pictures this round of garlic bread was brought to you by Against the Grain dinner rolls. I find with those nuking them a bit with a wet paper towel, then toasting, works best. They also have an AMAZING gluten free pizza. Check it out.
- 12 ounces gluten free pasta
- 12 ounces cherry or grape tomatoes, halved (I used Roma tomatos)
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes (this was too much for me. I had to half this, still had a bit of heat even doing that much)
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
Tuesday, January 21, 2014
Sweet day in the morning!
· ¼ cup unsweetened cocoa powder
· ½ cup granulated sugar
· ⅓ cup hot water
· ⅛ tsp salt
· 4 cups milk (Dairy or non-dairy)
· 1 teaspoon vanilla extract
· Marshmallows if you like
1. Combine the cocoa, sugar, water, and salt in a medium saucepan.
2. Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.
3. Stir in the milk and heat, but do not boil. Mine took a while, the cold milk takes a while to heat up without boiling.
4. Remove from the heat and add vanilla; stir well. Serve immediately.
5. Add marshmallows and whipped cream if you so desire. (I do, I do!!)