Dinner in a Pumpkin

So I started our pumpkin themed day off right with these delicious pancakes. For dinner I made this delicious recipe that I got from a friend. I'm so glad I ran in her house when she was making this because it was a hit! As you can see I added some extra veggies to make it a little more colorful. You can really use whatever you have and it will be delicious!

Ingredients:

1 small to medium pumpkin
1 onion, chopped
2 Tbs vegetable oil
1 1/2 to 2 lbs of ground beef (I did half ground beef and half ground turkey)
2 Tbs gluten free soy sauce
2 Tbs brown sugar
1 can sliced mushrooms, drained
1 1/2- 2 cups of cooked brown rice
in place of a can of cream of chicken soup I used:
1/2 cup sour cream or plain yogurt
1/3 cup light cream cheese
1 packet of gluten free chicken gravy mix

Optional:
1 can of corn
1 green pepper, chopped
1 can of water chestnuts, stir in when you add mushrooms
pumpkin seeds, sprinkled on top for a crunch before serving.

Instructions:
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350 degrees F. In a large skillet or pot, brown meat and then add onions. This is also when I added the green pepper. Add soy sauce, brown sugar, mushrooms and cream of chicken soup replacement. Simmer for 10 minutes and add some water if it seems too thick. Add cooked rice and corn (if desired), stir.

Spoon mixture into cleaned pumpkin shell. Place lid back on the pumpkin and place the entire pumpkin on a baking sheet lined with aluminum foil. Bake for about 1 hour, until the flesh of the pumpkin is soft and tender. Remove pumpkin lid and serve. Scoop out some of the pumpkin flesh with the ground beef mixture as a side vegetable. Serves approx. 6 people.

This is a new Halloween tradition dinner that I'm going to look forward to make every year!

*This is the gravy packet I used.

Pumpkin Spice Pancakes

Bring on Fall baby! 

I decided to have a Fall/Halloween day of meals so I started it off right with these delicious GF Pumpkin Pancakes. Enjoy!

Ingredients:

1 1/3 cup Gluten Free All Purpouse Flour
1/2 teaspoon fine sea salt
2 teaspoons baking powder
*1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/3 cup canned pumpkin puree
2 tablespoons olive oil
2 tablespoons honey
1 large egg
1 cup milk, more if needed

Instructions:

In a mixing bowl, whisk together the flours and dry ingredients. Add in the pumpkin, oil, agave, egg and non-dairy milk. Mix the batter until it is smooth and not too thick. 
* Omit the cinnamon, ginger, and nutmeg and add a generous teaspoon of pumpkin pie spice if you have that on hand.

Serve with warm maple syrup.

Toppings: whipped cream and chopped walnuts


Stay tuned for more pumpkin themed meals...



Recipe adapted from: http://glutenfreegoddess.blogspot.com/2010/11/gluten-free-pumpkin-pancakes.html

Samoas Cookie Granola Bars

The picture doesn't do these justice but they are one of my brother's "favorite gluten free desserts" off all time!

INGREDIENTS:

1/2 cup coconut oil, melted or in liquid state
1/2 cup light corn syrup (light in color - not lite; honey; or brown rice syrup or yacon syrup to keep vegan may be substituted)
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
3 cups sweetened shredded coconut
about 2 1/2 cups quick-cook oats (use Certified Gluten Free Quick Cooking Oats if necessary)
1 teaspoon cinnamon

pinch salt, optional and to taste

1/2 cup semi-sweet chocolate chips, melted for drizzling, optional

DIRECTIONS:

1. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine oil, corn syrup, sugars, and cook on high power for 90 seconds. Stop and stir the mixture.
3. Return bowl to microwave and cook for 90 more seconds. Stop and stir the mixture.
4. Stir in shredded coconut, oats, cinnamon, vanilla, and optional salt. Note - when adding the shredded coconut and oats, add them slowly, bit by bit, rather than all at once. I found the measurements worked perfectly, but because coconut oil, coconut, and oats vary, add dry ingredients until mixture combines, noting it will be quite wet. It solidifies and firms up as it cools.
5. Turn mixture out into prepared pan, packing it down with a spatula.
6. Optionally, melt the chocolate in a small, microwave-safe bowl, about 1 minute on high power, or until chocolate can be stirred smooth.
7. Even drizzle chocolate over bars. I followed the swirling pattern outlined here.
8. Cover pan with foil to prevent fridge smells, and refrigerate until set and firm, about 2 hours. Slice bars into desired shapes. Especially in warmer months, I prefer to store the bars in the fridge rather than at room temperature so the coconut oil stays solid and bars are firmer. They will keep for up to up to 1 month in the fridge, or up to 6 months in the freezer.

recipe from: http://www.averiecooks.com/2013/08/no-bake-samoas-cookie-granola-bars.html

Pumpkin Chocolate Chip Cookies

Ingredients

2 cups (280 g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice*
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened at room temperature
7 1/2 ounces (1/2 can) solid packed pumpkin
1 large egg at room temperature, beaten
1-2  Tablespoons milk
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips

*Pumpkin pie spice: combine 2 parts ground cinnamon + 1 part  ground ginger + 1/2 part ground allspice + 1/2 part ground nutmeg

Directions

• Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper or silpat mat.
  
  In a large bowl, place the flour, xanthan gum, baking soda, salt, pumpkin pie spice and granulated sugar, and whisk to combine well. Add the brown sugar and whisk to combine, working out any lumps. Add the butter, pumpkin, egg and vanilla, mixing to combine after each addition. Add 1-2 Tbs of milk until dough comes together.
• Add the chocolate chips to the pumpkin dough mixture, and mix until the chips are evenly distributed throughout the batter. It will be thick but soft.
• 
  
  
  Scoop the dough by the rounded tablespoon onto the prepared baking sheet, placing the dough about 1 1/2-inches apart. With very wet fingers, press each piece dough down into a flat disk about 1/4-inch thick. Place the baking sheet in the center of the preheated oven and bake, rotating once, until the edges are lightly golden brown and the tops are set. Approx. 10-12 minutes.
• Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Recipe adapted from: http://glutenfreeonashoestring.com/soft-pumpkin-chocolate-chip-cookies/

Homemade GF Bread

Really Good Sandwich Bread

I found this gem from a professional GF baker. I subscribe to her emails and I lucked out when she included this recipe. It's AMAZING. I no longer buy GF bread in the stores because nothing comes close to being as good. It's also much cheaper than buying the $4-$8 loaves. Everyone who has tried this has loved it!

Ingredients:

1 Tbsp. active dry yeast

1-2  Tbsp. sugar (depending on how sweet you want your bread)

1 1/2 c. water (105 degrees or a little less than hot)

2 1/2 c. Gluten Free All Purpose Flour Mix (Page 14)

2 tsp. xanthan gum

1 tsp. salt

3 eggs

1 1/2 Tbsp. oil

1 tsp. cider vinegar

Cooking Directions:

Combine the yeast and sugar in a small bowl. Add water while gently stirring

the yeast and sugar. Let yeast mixture sit to “proof” while mixing the

remaining ingredients – bubbles and foam should form in the yeast mixture.

Combine the flour mix, xanthan gum and salt in a large mixing bowl and stir

well. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit

frothy. Pour yeast and egg mixtures into the flour and mix with a hand or

stand mixer for 3 to 5 minutes.

Oven Directions: Scoop the dough into a greased loaf pan and set in a warm

area to rise. When the dough has risen within an inch of the top of the ban,

bake in a 375 degree oven for 45-50 minutes. The top will be pretty brown but needs to be in order to be cooked all the way through. When it is done, let it rest at least 30 minutes before cutting into it.

This is the cinnamon raisin variation I made last week that turned out AMAZING. Recipe coming soon...

From:http://www.glutenfreecookingschool.com/archives/finally-really-goodsandwich-

bread/

Flour Tortillas

Yes, you read it correctly. Flour tortillas. Not corn tortillas that fall apart immediately when you pick them up. I got this recipe from a professional GF baker and it has improved my attitude tremendously on this whole GF diet. As long as you have the ingredients it's a breeze to make these.

Ingredients:

2 c. Gluten Free All-Purpose Flour Mix 

1 1/2 tsp. xanthan gum

2 tsp. sugar

1 tsp. salt

1 c. warm water

Cooking Directions:

Add dry ingredients to a large mixing bowl and mix thoroughly by hand. Add

warm water and mix by hand until dry ingredients are no longer dry. Keep

mixing a minute longer. Separate the dough into 8 pieces and roll each piece

into a ball. Place all but one of the dough balls back into the bowl and cover

with plastic wrap until needed.

Sprinkle a clean, flat surface with a bit of GF flour and then roll the dough

into a circular shape, as thin as possible. Warm a griddle on medium heat

with a small amount of shortening or oil. Place the tortilla onto the griddle

and let cook approximately 1 minute – or until it has started puffing up and

the bottom side is developing brown spots. Flip the tortilla and cook the other side until light brown.

*These are great for fajitas, tacos, pita sandwiches and killer quesadillas like the ones I made here:

recipe from: Mary Frances

http://www.glutenfreecookingschool.com/

Pizza Crust Dough

This recipe is very versatile. It works great for pizza dough, breadsticks and could even be adapted for a cracker recipe if you bake it longer. It gets crispy on the outside and chewy on the inside. It's very similar to a brazilian cheese bread and the amount of cheese gives it the great flavor and chewy texture. You can buy the premade mix here but I realized that it's essentially just tapioca flour with some seasonings. Happy baking!

Ingredients:
1 3/4 C Tapioca Flour
2 Tbs oil
1 C shredded cheese (sharper cheeses work best)
2 large eggs
1/4 C milk

Instructions:

1. Combine tapioca flour, oil, cheese and eggs in a mixer. 
2. Slowly pour in milk until it starts to come together like a dough.
3. Finish by kneading with hands for two minutes.
4. Roll out with a rolling pin or press with hands.
5. Bake at 450 degrees for 16-18 minutes. Crust should be barely golden brown.

Ranger Cookies

Two things I discovered this weekend:

1. When I smile more to random strangers I feel like I'm on an instant happy drug.
2. These cookies are the answer to feeling like you're not eating gluten free.

 These are chewy, yet still have a little fun crunch from the the rice krispies. What more could you ask for. Plus my husband couldn't even tell they were GF. Win.

Ingredients:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup gluten free all purpose flour blend
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup quick-cooking oats
• 1 cup crisp rice cereal (gluten free)
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips

  Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, xanthan gum,  baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal, coconut and chocolate chips.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until lightly golden brown. Remove to wire racks. Makes about 2 1/2 dozen.
  Recipe adapted from: http://www.tasteofhome.com/recipes/ranger-cookies
  
  

Parmesan Tilapia

Here is my new favorite Tilapia recipe! However, this recipe is a close second for my favorite way to eat Tilapia. It is so flavorful and ridiculously easy to make. It comes together in less than 15 minutes and is the perfect main dish for any night.

Ingredients

• 4 Tilapia Fillets (defrosted if frozen)
• 1/4 Cup Parmesan Cheese
• 1 Tbs Mayo/Dressing (I use Hellmann's Light)
• 1 Tbs softened butter
• 1 Tbs Plain yogurt (do 2 Tbs of mayo if you don't have this)
• 1 Tablespoon Fresh Lemon Juice
• 1/2 Teaspoon Fresh Dill
• Pepper to taste

Instructions

1. Turn broiler onto high and adjust oven rack to the top.
2. In a small bowl, combine all ingredients except the tilapia. Set aside.
3. Place tilapia fillets on a foil lined pan. Season the side facing up with salt and pepper.
4. Broil for 3 minutes.
5. Remove from the oven, flip Tilapia over and divide the parmesan mixture over the uncooked sides of the tilapia.
6. Return to the oven and broil an additional 3-4 minutes making sure not to over cook the fish.

Recipe adapted from: http://www.spendwithpennies.com/parmesan-broiled-tilapia/

PB Banana Cookies

I'm starting to realize how many delicious gluten free desserts are out there. Wow. These are a keeper and are even on the healthier side. You could even think of these as a "breakfast" cookie.


Ingredients:

3 large, very ripe bananas

1/2 cup peanut butter, preferably all-natural (just peanuts), or almond butter

1/4 cup canola or olive oil

1 tsp. vanilla extract

2 cups old-fashioned (large flake) or quick oats

1/3 cup shredded coconut (optional)

1 tsp. baking powder

1/4 tsp. cinnamon

1/4 tsp. salt

1/2 – 1 cup chopped dark chocolate or chocolate chips

Preheat oven to 350˚F.

In a large bowl mash the bananas with the peanut butter, oil and vanilla. In another bowl stir together the oats, coconut, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients along with the chocolate and stir until combined.

Drop spoonfuls of dough onto a parchment or Silpat lined baking sheet, or one that is sprayed with nonstick spray, and bake for 12-14 minutes, until just set. Makes about 2 1/2 dozen cookies.

recipe adapted from:
http://www.babble.com/best-recipes/gluten-free-peanut-butter-banana-chocolate-chunk-cookies/

PB Chocolate Krispie Bars

We can call these cereal bars if you'd like to pretend they're on the healthier side but these really are the perfect indulgence to cure a sweet tooth. They are incredible. Not only do they combine the best dessert flavor combinations in the world (peanut butter and chocolate) but they are also gluten free and easy to make. WIN.

They are worth every minute to make. Honestly, they might be the best gluten free dessert I've made.

Ingredients

Bars1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1/2 cup light corn syrup (light colored, not lite)
1/2 cup granulated sugar (you could get away with 1/4 cup they were very rich)
1/4 light brown sugar, packed
1 tablespoon vanilla extract
3 cups Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF)
Chocolate Topping
1 1/2 heaping cups semi-sweet chocolate chips, melted
2 tablespoons vegetable shortening, or butter (optional but highly recommended to keep chocolate smooth; see below*
1/4 cup creamy peanut butter, melted

DIRECTIONS:

1. For the Bars - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine 1 heaping cup peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
3. Stop to stir. Mixture will be on the granular side, this is okay.
4. Return bowl to microwave and heat for 1 more minute on high power.
5. Stir in the vanilla.
6. Stir in the cereal.
7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.
8. For the Chocolate Topping - In a medium microwave-safe bowl, combine chocolate chips, shortening, and heat on high power for 1 minute to melt in 20 second increments, stirring throughout the process. *The original recipe highly recommends using shortening for many reasons. It helps the chocolate melt smoother and easier. It prevents the chocolate from setting up too quickly. It keeps the chocolate from cracking when you slice into the finished bars because the chocolate is fudgier and more forgiving than typical hardened chocolate. I used butter and it worked great.
9. Chips may not be completely melted. Return bowl to microwave and heat in 10 to 15-second bursts until chocolate can be stirred smooth.
10. Pour chocolate over bars, smoothing the top lightly with a spatula or knife; set pan aside.
11. Add 1/4 cup peanut butter to a small microwave-safe bowl and heat to melt, about 30 seconds. Stir peanut butter smooth.
12. To create the marbled pattern, drizzle peanut butter over the chocolate in 5 wide, evenly spaced, parallel lines, each spanning the width of the pan. Like 5 rows of long train tracks.
13. Rotate pan 90-degrees. With a toothpick, starting at the top of the pan, "draw" 5 evenly spaced lines through the peanut butter. In essence you're dragging the toothpick perpendicularly through the first set of lines to create the marbling.
14. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.
15. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Recipe from http://www.averiecooks.com/2013/06/chewy-peanut-butter-and-chocolate-cereal-bars.html

GF Ebelskiver Recipe

2 eggs, separated

2 Cups Milk

2 Cups Gluten Free Flour (we used Grandpa's Kitchen)

1 tsp Baking Soda

1 tsp Nutmeg

1/2 tsp salt

2 Tbsp sugar

(vegetable oil for each well in the ebelskiver pan)

 

Start oil heating in pan (medium heat)

Whip egg whites to stiff peak stage, set aside

Combine egg yolks and milk in mixer, beat on low while sifting dry ingredients together.

 

Sift together dry ingredients, then gradually add to milk/egg mixture.

 

Fold beaten egg whites into batter.

 

Fill each well of pan.  when batter bubbles, turn 1/4 turn (I use a knife).  When it bubbles again, turn to complete the sphere (I use a skewer or toothpick)

 

Enjoy!

 

Some of our favorite ways to eat them:

butter and powdered sugar

maple syrup

nutella

maple syrup & cinnamon sugar

(if you want to try the traditional apple "ebel", before making the final turn, add a little apple filling- nutella is also killer here)

Maddie's Mexican Lasagna

Mexican always hits the spot! I'm so glad I stumbled upon this recipe. It's my second time making it and you can add and take out ingredients to cater to your taste buds. This recipe will definitely become a regular in your household!

Ingredients:

12 corn tortillas

1 large jar of salsa

1 can refried beans

1/4 C water

1 1/2 C shredded cheddar cheese

1 lb. ground beef or turkey

1 packet or 2 large Tbs Taco seasoning

Optional:

Green pepper and onion 

Garnish:

Olives

Cilantro

Lettuce

Avocado

Sour cream

1. Preheat your oven to 375 degrees. Brown your meat in a large pan and add in your taco seasoning. Take out meat and set aside. If you are adding onion and bell pepper thinly slice those and saute in the same pan with 1 tsp of taco seasoning and 1 Tbs olive oil. 

2. Pour a thin layer of salsa in a 9x13 baking dish. Layer 4-6 corn tortillas on the bottom.

3. Warm up the refried beans in a small bowl and add 1/4 cup of water to thin out the beans. Spread the refried beans over the tortillas.

4. Pour meat evenly over the refried beans.

5. Add your peppers and onions, I also added some more salsa at this point but that wasn't necessary. Sprinkle a generous layer of cheese. Now add another layer of corn tortillas. 

6. Pour salsa over the tortillas and make sure most of the tortillas are covered. Sprinkle cheese on top. Bake for 30-40 minutes until hot and bubbly.

Sprinkle with olives. Wait a few minutes to cool then cut and serve! 

Serve with lettuce, salsa, sour cream, cilantro and avocado to really knock this dish out of the park!

Very delicious and very gluten friendly!

Curry Roasted Cauliflower

This is one of my husband's favorite vegetable dishes that I make. It is so scrumptious and even veggie haters would love it!

Ingredients:

1 head of cauliflower

2 TBS Olive Oil (more or less, enough to coat all of the florets)

1 1/2 Tbs Curry Powder

Salt and Pepper

Instructions:

1. Preheat oven 375 degrees.
2. Cut and tear florets from cauliflower head. Toss in a bowl and drizzle olive oil over the cauliflower. 
3. Sprinkle curry powder, toss and stir. Sprinkle more curry powder, toss until all is evenly coated.
4. Spread cauliflower out on a pan. Add salt and pepper to cauliflower.
5. Roast in the oven for 25 minutes or until they are slightly tender when you stick a fork in.

We had the cauliflower with Lloyd's BBQ sandwiches (I had mine open face on some GF bread) and sweet potato fries. Wanna make those sweet potato fries???

Sweet Potato Fries with Guru's dipping Sauce

2 large sweet potatoes

2 TBS cornstarch

2 TBS olive oil

1 tsp cajun seasoning

salt  

Sauce:

1/3 C Sweet Baby Ray's BBQ sauce (or any GF sauce)

1 TBS mayonnaise

1 TBS sour cream

1 tsp cajun seasoning

1. Preheat oven to 400 degrees.
2. Cut sweet potatoes in french fry strips. Soak in ice water for a few minutes. Dry VERY well with a dish towel.
3. Throw fries into a ziploc bag or bowl and toss in cornstarch 1 TBS at a time with 1 Tbs olive oil, toss to coat evenly. (you might need to do this in two separate batches)
4. Sprinkle in salt, mix evenly.
5. Spread on a lightly greased pan. Do NOT crowd the fries. If the fries are too close together they will not get crispy because of the steam they give off. (If you're making a lot use two baking pans)
6. Sprinkle cajun seasoning. 
7. Bake 20 minutes. Turn fries over and bake another 15ish minutes.
8. Make sauce while fries are baking and let it sit in the fridge.

Oatmeal Coconut Bars

WARNING: Highly Addictive

I'm proud of these suckers because even a coconut hater LOVED them. They are the perfect thing to satisfy a sweet and boom baby gluten free as well! You gotta try these. You will not regret it. 

Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares

makes one 9×9 pan (about 16 squares)

1 1/2 cups old fashioned oats (gluten free)

1 1/2 cups shredded, sweetened coconut

1/4 cup brown sugar, loosely packed

pinch of salt

1/4 cup unsalted butter

1/4 cup coconut oil (measured solid)

1/4 cup honey

Spray a 9×9 pan with nonstick spray.

In a large bowl, combine oats, coconut, and salt. Heat a small saucepan over low heat and add butter, brown sugar, honey and coconut oil, stirring until melted. Add the butter mixture to the oat mixture and stir very thoroughly until the entire mix is moistened. Press it into the pan and stick in the fridge for 15 minutes.

chocolate layer

8 ounces good-quality chocolate, chocolate (I used half milk/half semi-sweet choc. chips I had lying around)

2 tablespoons coconut oil (measured solid)

Using the same saucepan that you melted the butter and oil in, add the chocolate and oil and stir over low heat until melted. Remove the pan from the fridge and pour the chocolate evenly over top, spreading with a spatula or spoon. Place back in the fridge for about 30 minutes. When ready to eat, either cut the squares in the pan, or gently lift the square out and place on a cutting board to cut. It helps if the bars somewhat come to room temp before cutting, as they will slightly crumble a bit if super cold!

Cut into squares and enjoy!

I'm going to double the recipe next time and put it in a 9x13. They were that good!

Recipe and photos courtesy of: http://www.howsweeteats.com/2012/06/thin-chewy-chocolate-drenched-coconut-oatmeal-squares/

Mango Avocado Salsa

One of our favorite meals at the Carr residence is either grilled chicken or fish with mango avocado salsa on top. It's so fresh, so flavorful and one of those meals that you just feel good after eating. This week I had a burrito bowl (spinach, brown rice, chicken) with mango salsa on top. It makes any kind of mexican dish so flavorful.

Mango Salsa Ingredients:

1 large mango

2 avocados

2 cups chopped tomatoes

1/3 c. cilantro (more or less depending on your taste)

1/3 c. chopped red onion

2 Tbs lime juice

1 tsp honey (if your mango isn't very sweet)

salt and pepper to taste

Shepherd's Pie

Wondering what to do with your leftover mashed potatoes??

Make some good ol comfort food!

Don't hate on the Shepherd's Pie. When done right it will bring comfort to every nook and cranny in the body. It may be poor man's food but I will always love it.

Ingredients:

1 lb ground turkey or beef

1 packets gluten free gravy mix

salt and pepper

3 C. mashed potatoes 

1 can of corn and green beans (whatever you like)

grated cheddar cheese

Optional for extra gravy:

1/2 c milk

2 tsp cornstarch

Instructions:

1. Preheat your oven to 350. Brown your meat in a skillet and season generously with salt and pepper.

2. Add your gravy mix with the water amount it says on package. If you want extra sauce add 1/2 c milk with 2 tsp of cornstarch and mix in with the gravy and meat (I did this and was glad I did!).

3. Pour meat/gravy mixture into a pie pan.

4. Top with vegetables of your choice. I had corn and green beans on hand.

5. Spread warm mashed potatoes over the top and sprinkle with grated cheese. Bake at 350 for 25-30 minutes until bubbly.

Bon appetit!

Chicken Bryan

If you've ever been to Carraba's then hopefully you have tried one of their best dishes: Chicken Bryan. It is grilled chicken topped with goat cheese and a lemon basil cream sauce. My husband looooooves this dish so I was set on trying to duplicate it with my own flair. I found a copycat recipe online then just went with what I had and improvised for my tastebuds.

Picture doesn't do it justice.

It was sooooo delicious. I'll definitely be making this on a more regular basis.

I didn't do any measuring but here's what the recipe was pretty close to:


2 Chicken breasts
salt and pepper

Feta cheese (I bought sundried tomato/basil flavored)
1 tsp garlic salt
1 TbspLemon juice
1 tsp dried herbs or 1 tbsp of fresh - Basil would be best but I used Herbs de provence
1/2 onion diced
1/4 C sundried tomatoes chopped
1/2 C milk mixed with 1 tbs of cornstarch
2 tbs Sour cream or plain yogurt
2 Tbs parmesan
1 tbs butter
1 tbs olive oil

Instructions: Pat chicken breasts dry then cut a pocket in the middle and stuff with feta cheese. Season both sides with salt and pepper. Bring  a pan to medium-high heat and melt 1 Tbsp of butter. Sear both sides of chicken breasts but do not cook all the way through. Once chicken is done take them out of the pan and make the sauce in the same pan.
Add your olive oil and onions. Saute onions until translucent. Add seasonings, garlic, sundried tomatoes and lemon juice. Cook for one minute then add your milk/cornstarch mixture and the plain yogurt. I added the parmesan at this point and if the sauce gets too thick add a little bit more water or milk. Top chicken with a bit more feta then pour sauce over top! Bon appetit

Serve with vegetables and mashed potatoes. Yum.

Recipe adapted from: http://www.food.com/recipe/original-carrabbas-chicken-bryan-not-copycat-361631

GF Granola Bars | A Treat!

Adapted from All Recipes

"This recipe yields a chewy granola bar versatile enough to be adapted to your personal tastes or dietary need."

Ingredients:

3/4 to 1 cup corn syrup 3/4 cup natural peanut butter 1 cup gluten-free chocolate chips, divided 1/2 cup chopped almonds

1/2 cup chopped cashews 2 cups gluten-free oatmeal 2 cups crispy rice cereal (I used Chex) 1/3 cup flax seed meal

Directions:

1.	Mix syrup and peanut butter in a saucepan over low heat until smooth, 3 to 5 minutes.
2.	Remove saucepan from heat. Stir about half the chocolate chips into the syrup mixture.
3.	Mix remaining chocolate chips, almonds, cashews, oatmeal, crispy rice cereal, and flax seed meal in a bowl.
4.	Pour the mixture from the saucepan over the mixture in the bowl; stir to evenly coat.
5.	Transfer mixture to a 9x13-inch baking dish and press into an even layer; allow to cool completely before cutting into bars.

Feel free to add/substitute additional ingredients like dried fruit, other nuts, different GF cereal, etc.