Thursday, June 30, 2011

Product Review: Hodgson Mill Apple Cinnamon Muffin Mix

I found this cheap ($2.99) gluten free muffin/pancake mix at the grocery store and was really excited to try it.
"All natural and delicious", the box boasts, "good source of fiber", "made with real apples", sounds pretty good right...

Hodgson Mill Apple Cinnamon Muffin Mix

I know I should like it.
I know that it's good for me, but sometimes the millet flour and flax seeds just have a flavor that I don't like.
It's not really the flavor though that would have me not buy this mix again.  My 3 year old and I made these "cupcakes" and the dehydrated apples stuck to the cupcake liners and turned out really dry and crumbly. 
Lets just say that these didn't go over well.

I think that if I did use this mix, I would use it to make pancakes instead of muffins.

Tuesday, June 28, 2011

Gluten Free Soft Biscuits

These biscuits aren't light and fluffy.  
They are more soft and flat, and will not crumble.
They only have 3 ingredients and taste really good with jam.  
You will be able to roll these out and cut with a cookie cutter.
Different, but good.

Gluten Free Soft Biscuits

2 cups Gluten Free Bisquick
1/2 cup light sour cream
1/2 cup lemon-lime soda or ginger ale

Mix Bisquick and sour cream.  Stir in soda.  Pat lightly on a board covered with plastic wrap.  This is a wet dough, you can flour the surface if necessary.  Roll out and cut out dough into biscuits.  
Place on an ungreased cookie sheet and bake at 400 for 10-12 minutes.  
Brush with melted butter.

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Sunday, June 26, 2011

Gluten Free Pretzel Crusted Chicken Nuggets

These are some fancy chicken nuggets!
Crunchy, flavorful, and super easy.  These are basically a gluten free shake n bake.
My 3 year old said they were better than the ones from the store...
I'll take the complement!

 Gluten Free Pretzel Crusted Chicken Nuggets

2 cups Gluten Free pretzels
1 T. bacon bits
1/4 cup grated Parmesan cheese
1/2 T. dried parsley flakes
1 egg
1/2 cup ginger ale (Canada Dry is my fav and is gluten free)
1/3 cup flour or cornstarch
1 t. paprika
1/4 t. ginger 
1/4 t. pepper
2-3 chicken breasts, cut into nugget size pieces

Place the pretzels, bacon bits, cheese, and parsley in a food processor; cover and process until coarsely chopped.  Transfer to a shallow bowl.

In another bowl, whisk the egg, ginger ale, flour and spices.  Dip pieces in the ginger ale mixture, place in a gallon size bag.  Add the pretzel mixture and shake to coat.  Place chicken in a 9x13 pan coated with cooking spray.

Bake at 350 for 40-50 minutes or until juices run clear.

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Friday, June 24, 2011

Gluten Free Red Velvet Cupcakes

A couple weeks ago we had my new daughter's baby blessing at our church.
It was a special day with lots of family and food.
So I decided to make gluten free cupcakes to cut down on serving time and supplies.

I made some modifications to the previous posted gluten free Red Velvet Cake recipe and they turned out more moist and even a little healthier.
In fact, one cousin came home early and was in need a of a little snack.  Eyeing the cupcakes he decided to try one.  And then another one.  Not only could he not believe that they were not from a bakery but that they were gluten free!

Be prepared for lots and lots of compliments.  Good thing the recipe makes 2 dozen.
Remember have all ingredients at room temperature.

Gluten Free Red Velvet Cupcakes

2 1/2 cups Gluten Free baking mix
2 1/2 rounded teaspoons xanthan gum
2 cups sugar
1 T. cocoa
1 t. salt
1 rounded t. baking soda
2 eggs, room temperature
3/4 cup canola oil
3/4 cup applesauce
1 cup buttermilk
1 T. white vinegar (not distilled)
1 t. vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.
This recipe makes 22-25 cupcakes.  Line muffin tin with cupcake liners.
Whisk together the dry ingredients in your mixing bowl.  Set aside.  
In smaller bowl, lightly whisk the eggs.  Add remaining liquid ingredients and whisk until blended.  Add to the dry ingredients and mix together on medium-high speed for about a minute or until completely combined.  
Fill cupcake liners about 2/3rds full, about 1/4 cup.  Bake for 20-25 minutes or until a toothpick comes out clean.  
Cool for 10 minutes in the pan and then completely cool on a wire rack.  
Frost with cream cheese frosting.

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Wednesday, June 22, 2011

Gluten Free Coconut Macaroons

These possibility could be my favorite cookie...
Not only are they easy-peasy they are so good.
I think I could have sat down and eaten the entire pan.
I had to restrain myself.
Trust me, it was difficult.
You could add in 1 1/2 cups of mini chocolate chips, mini M&M or just drizzle melted chocolate over the top.  I didn't have time, so I made them plain and simple.  
And they were deeee-lish!

Gluten Free Coconut Macaroons

1 14 oz bag shredded coconut
1 14 oz can sweetened condensed milk
1/2 cup flour (your fave or cornstarch would work well too)

Preheat over to 350.  Grease cookie sheets; set aside.  In a large bowl, combine coconut, milk and flour until well blended.  
Drop by rounded tablespoonfuls, about 2 inches apart.  Bake 8-10 minutes or until edges are golden.  The cookies are done when they loose the "wet" look, they will be dry and browned on the edges.  Cool completely on wire racks.  Store in an air-tight container.

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Monday, June 20, 2011

Gluten Free Fish Tostadas with Chili Lime Cream

I'm on a lime kick these days.
I just can't get enough of the refreshing summer-y taste.
Love it.

These tostadas are different with the flavored sour cream and are a good way to add cabbage into your diet.
I baked the tortillas, but you can fry them as well, or buy actual tostada shells.

Gluten Free Fish Tostadas with Chili Lime Cream

1 lb. fresh tilapia
1/2 t. chili powder
1 lime, halved
1/2 cup sour cream
1/2 t. garlic powder
8 tostada shells
2 cups shredded cabbage
1 avocado, chopped into cubes
1 Roma tomato, chopped

Preheat broiler.  Sprinkle fish with 1/4 t. of the chili powder and 1/4 t. salt.  For the chili-lime cream, in a bowl squeeze 2 t. juice from half of the lime.  Stir in sour cream, garlic powder, and remaining chili powder; set aside.  Cut remaining lime half in wedges for serving.

Place fish on unheated greased broiler rack.  Place shells on baking sheet on the the lowest rack.  Broil fish 4 inches from heat 4-6 minutes per 1/2 inch thickness, until fish flakes easily with a fork.  Break in chunks.  Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, and lime.  

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Saturday, June 18, 2011

Gluten Free Lime Chicken Tacos

You know it's going to be good if there's lime somewhere in the title.
The chicken is really easy, especially if you use your crockpot.
The ingredients are not what you expect, but come together really nicely.
I found the recipe on

Gluten Free Lime Chicken Tacos

2-3 chicken breasts
2 T. red wine vinegar
1/2 lime, juiced
1 t. sugar
1/2 t. salt
1/2 t. pepper
2 green onions 
2 garlic cloves, minced
1 t. dried oregano

Saute chicken in a medium saucepan over medium-high heat for about 20 minutes.  Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.  Simmer for an extra 10 minutes.  Cut into cubes.

Or put chicken breasts in crockpot and add remaining ingredients.  Cook on low until chicken is cooked.  Shred chicken or cut into cubes.

Serve chicken with your favorite taco toppings:
corn tortillas
shredded cheese
sour cream

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Friday, June 17, 2011

Look What I Ate For Breakfast...

I had a big bowl of these this morning:

With blueberries, of course.  A must during the summer months.
They even went "snap-crackle-pop".

Yep, we're taking over the world, bahahaha!

Thursday, June 16, 2011

Gluten Free Caramel Popcorn

A neighbor in college would make this popcorn and I fell head-over-heals in love with it.
This is the best caramel popcorn you will ever eat.
Well...only the best if you love gooey, sticky, eat-with-a-fork type caramel popcorn.
But who in their right mind doesn't?
The best part or should I say parts about this popcorn are it makes a HUGE bowl and it takes only 4 simple ingredients.


Gluten Free Caramel Popcorn

1 cup light corn syrup
2/3 cup brown sugar
1 can sweetened condensed milk (not evaporated, it will not work)
1 cup butter

Get the biggest serving bowl you have (not joking) and fill it full of popped popcorn.  Set aside.
Stir together corn syrup and brown sugar, bring to a boil.
Add milk and butter.  When butter is melted pour over popcorn and stir to coat.

You might have to eat this with a fork.

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Tuesday, June 14, 2011

Gluten Free Crockpot Lasagna

This lasagna is ridiculously good and easy.
Thank goodness for crockpots right!

I found the full recipe was too much for my little family (and crockpot) to handle so I made the sauce and split it in half.  Grated the cheese split in half.  Put both of the "leftovers" (cheeses and sauce) into separate baggies and then into a large bag labeled "Lasagna" and had another meal waiting in the freezer for another day.  I didn't freeze the cottage/ricotta cheese or the noodles.

I used the DeBoles brand Lasagna noodles and they worked really well.  Since they "no-cook" it cuts the down the prep time.  If you use cottage cheese only cook the lasagna for 3-3.5 hours otherwise the noodles will get really mushy.  If using ricotta cheese, cook for the 4-5 hours.  The lasagna is done when the noodles are pierced easily with a fork.

Gluten Free Crock Pot Lasagna

1/2 lb ground beef
1/2 lb sausage
(or 1 lb of either meat)
1/2 onion, chopped
1 cloves garlic, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 t. dried oregano
8 oz package Gluten Free Lasagna noodles
4 cups shredded mozzarella cheese
1 1/2 cups ricotta cheese or cottage cheese
1/2 cup grated Parmesan cheese
1 t. salt

In a skillet, cook meat, onion, and garlic over medium heat until meat is no longer pink; drain.  Add the tomato sauce, water, tomato paste, salt and oregano; mix well. 
(If freezing, put sauce into containers or baggies.  When ready to use, defrost and continue with the next step)
Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker.  Arrange 1/3 of the noodles over sauce (breaking noodles if necessary).  Combines the cheeses and then spoon 1/3 of the mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover and cook on low for 4-5 hours (shorter time if using cottage cheese) or until noodles are tender.

Sunday, June 12, 2011

Gluten Free Teriyaki Stir Fry

Stir fry is a great dinner, a fast and healthy dinner, but lets be honest, the most time consuming part of making stir fry is cutting up all the veggies.
So here is the solution, cut and freeze.

My mom came the week after I had my baby.  Not only did she change diapers, clean the house, play with the toddler, cook dinner and let me have a nap and shower everyday, she made me about eight meals to put put in the freezer for when she left.
Amazing, I know.

She made two baggies: one for cut up veggies and one for cubed chicken.
I like to use whatever veggies I have on hand.  Peppers (all colors), zucchini, summer squash, onions, mushrooms, carrots, are some good suggestions.
Put both baggies in a gallon size freezer bag, label and freeze until you need a fast meal.

When you are in a rush, too tired to cook, or just need a break, pull out of your freezer that morning.
I like to use Italian dressing to place of oil for more flavor.
Heat dressing and cook veggies and chicken.
I like to add this teriyaki sauce:

While you are stirfrying make some rice and serve with stir fry.

Friday, June 10, 2011

Gluten Free Chocolate Chip Brownies

I made these brownies a little while ago for a funeral.
They were a big hit and no one guessed they were gluten free.
There are a few things I love about them: super easy to make, takes a small amount of flour, the tangy sour cream frosting, and the chunks of chocolate chips.
These are super chocolate-y!
Can't beat that right.  

Gluten Free Chocolate Chip Brownies

1/2 cup butter, softened
1 cup sugar
4 eggs
1 can (16 oz) chocolate syrup
2 t. vanilla
1 cup GF mix
1 rounded t. xanthan gum
1 cup semi-sweet chocolate chips
1 cup chopped nuts (optional)

1 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup sour cream
2 1/4 cups powdered sugar

In a large mixing bowl, cream butter and sugar.  Add eggs one at a time, beating well after each addition.  Beat in chocolate syrup and vanilla.  Stir in the flour, chocolate chips and nuts.

Pour into a greased 9x13 pan.  Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth.  Cool for 5 minutes.  Whisk in sour cream.  Gradually stir in powdered sugar until smooth.  Frost brownies.  Cut into bars.  Store in the refrigerator.

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Wednesday, June 8, 2011

Product Review: Kinnikinnick White Cake Mix

I used this cake mix to make the Gluten Free Dream Whip Cake.
I love using this mix.

Kinniknnick White Cake Mix

I like using this cake mix because it's affordable and the same 18.5 oz size as a regular cake mix.  It bakes well, tastes great and most people can't guess it's gluten free.
I would recommend this product.

Monday, June 6, 2011

Gluten Free Mediterranean Chicken Kebabs

Chicken, zucchini, pepper, and mushrooms...
all marinated in a light lemon sauce.
These are great kebabs and are a great summer meal on the barbecue.

Gluten Free Mediterranean Chicken Kebabs
Makes 6 skewers

2 chicken breasts, cut into 1 inch chunks
1/4 red onion, cubed
1 zucchini, cut into 1 inch slices
1/2 yellow pepper, seeded and cubed
9 white mushrooms
1/4 cup lemon juice
1 T. olive oil
1 t. oregano
6 metal or wooden skewers

Mix together the lemon juice, olive oil and oregano.  Add the cut chicken and cut vegetables.  Marinate for 30 minutes.  
Assemble kebabs by alternating vegetables with chicken pieces and grill for 7-10 minutes or until chicken in done.

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Saturday, June 4, 2011

Gluten Free Pork Chops Baked with Apple and Yams

This is a really easy dinner.
The original recipe called for apples, but when I made it the first time I was all out.  So I substituted in a pear instead, and in all honesty, we liked it better than the next time I made it with an apple.  But either way it's easy and good.
This recipe is for 1 packet.  Double/triple/quadruple for your own needs.

Gluten Free Pork Chops Baked with Apple and Yams

1 pork chop
1/2 yam
1/2 medium apple or pear

Preheat oven to 350.
Slice the yam thinly.  Quarter, core and slice the apple or pear into eight pieces.  
On a large piece of foil, layer yam slices, pork chop and then apple/pear slices.  Sprinkle each layer with salt, pepper, and cinnamon.
Wrap the packet well and bake 40 minutes.

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Thursday, June 2, 2011

Gluten Free Vegetarian Tostada

Ohhh, I'm too tired to cook...
Well, then it's time for
Vegetarian Tostadas

This is one of those meals that comes together really fast.  And even faster the second or third time you make them!

We like to eat these on Sundays after church when we are starving and muuuust eat, or die.  Ok, that was dramatic, but these do come in handy for when there's a little time to prepare.
The rice and beans freeze and reheat really nicely.  So I would suggest to make the rice before hand, when you have some time and store in the freezer.  Then when you are ready just reheat and you are good to go.  We can't eat an entire can of refried beans yet, but I know that when our little family gets a bigger we will be able to.  So I just freeze the remainder for the next time.

I love the black bean refried beans.  Never been much of a fan of the regular pinto.  These will change your life.  Well, at least your bean life.

I'm not giving exact measurements because it's up to you what you would like to have and how much you like on your tostada.

Gluten Free Vegetarian Tostada

Corn tortillas
Grated Cheddar Cheese
Canned Black Bean Refried Beans
Double recipe of gluten free Mexican Rice
Chopped tomato
Chopped red onion
Shredded lettuce
Sour Cream

Preheat oven to 350.  Spray one side of corn tortilla.  Bake for several minutes or until starting to brown. Flip tortilla over and sprinkle on cheese.  Bake until cheese is melted and crisp.

Meanwhile heat beans in a small saucepan. 

Remove tortilla and layer with beans, rice, tomato, onion, lettuce, sour cream and salsa.

Freeze extra beans and rice.  Just reheat next time you are ready to use!