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/