Gluten free Lemon poppy seed muffins

I haven't had lemon poppy seed muffins in years and cracked the code in making GF ones. I will admit that I noshed on them all week and they were delicious reheated too.

Gluten free Lemon poppy seed muffins

Makes: 24 muffins

Ingredients

* 1 1/3 cups sugar

* 3 lemons (zest and juice)

* 2 cups sorghum flour

* 1 cup brown rice flour

* 1/2 cup corn starch (or any other starch)

* 2 teaspoons xanthan or guar gum

* 5 teaspoons baking powder

* 2 1/2 teaspoons baking soda

* 1/2 teaspoon salt

* 1 1/2 to 2 cups milk

* 4 eggs

* 1 cup (2 sticks) melted butter

* 1 Tablespoon vanilla extract

* 4 Tablespoons poppy seeds 

Directions

Preheat oven to 375*. Line muffin tins. 

In a large bowl, zest lemons and add in sugar. Combine until mixture smells like lemons. Add in flours, starch, baking soda, baking powder, and salt. Whisk until combined. Set aside.

In a small bowl, melt butter (I microwaved it). Juice all three lemons and add to butter. Add in eggs, vanilla, and 1 1/2 cups milk. Stir to combine. Pour mixture into dry ingredients bowl and combine. Add reserved milk as needed. Add in poppy seeds and stir to combine. 

Scoop a heaping spoon into each lined tin. 

Bake for 20-25 minutes. Allow to cool before storing in an air tight container. Muffins last a week (if that).

Enjoy!

Super easy crockpot Mexi Chicken

Need a quick and easy crockpot recipe that requires just a few ingredients and cooks to perfection? Look no further than Mexi Chicken. This was a total experiment that worked! 

Love it when that happens. ;) 

Crockpot Mexi Chicken 

Serves 6-8 

Ingredients

* 8 chicken breasts (cut in half)

* 1 28oz can Rotel (used original)

* 1 16oz container of salsa (used mild)

* 2 8oz cans corn 

* 3-4 cups chicken stalk

* Spices: Cumin, chili powder, and a touch of salt

Instructions

Combine all ingredients and stir. Cover and cook for 8 hours. 

Before serving, shred chicken. 

These leftovers rock too!  

GF & top 8 free mug cake

Finally, a simple yet awesome mug recipe that's easy to make and oh so good!

A friend of mine said I could share this basic recipe with you. She used King Arthur's GF and top 8 free chocolate cake mix. I used Cherrybrook's GF and top 8 free chocolate cake mix. I doubled this in a soup mug and it was phenomenal and so easy!

GF mug cake recipe

5T of GF chocolate cake mix
2T oil
3T water
dash of vanilla

Whisk and microwave for 1:45-2 minutes.

This recipe is free of the common top 8 allergens and gluten free too.

Enjoy!

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Cherry quinoa crisp

This recipe just happened and on the first try too. It's a great fall addition instead of a pie and keeps well. Please let me know if you have any questions. I am happy to help!  

Cherry Quinoa crisp

Makes one 8x8 or 8x11 pan

Ingredients

2 bags frozen cherries-thawed

2 sticks butter or margarine

3/4 cup brown rice flour

1/2 cup quinoa flakes

3-4 Tablespoons water

2 teaspoons cinammon

1 teaspoon ginger

1/4 teaspoon salt

Instructions

Preheat oven to 400* and grease pan. 

Pour thawed cherries in the greased pan. Cherries can be cold yet thawed.

Melt butter or margarine and add rice flour, quinoa flakes, salt, and spices. Stir until combined. If mixture is not stir-able, add water. Mixture will be like a sand texture. Place mixture on top of cherries. Be sure cherries are mostly covered. Cook for 45-60 minutes. 

To save, cover with foil or plastic wrap. Crisp keeps without refrigeration. 

Top 8 free chocolate chip muffins

I've finally done it. Well, in my world. ;) I've been working on this recipe for a while and it is finally perfected. I recommend foil cupcake/muffin liners and all is right with the world!

Top 8 free Chocolate Chip muffins
Makes 24 muffins

3 cups brown rice flour
1 cup corn starch
2 1/2tsp baking soda
1/2tsp salt 2 cups sugar
3/4 cup oil (I used canola)
1/2 cup applesauce
1 1/4 cup water
2tsp vanilla
2Tbs apple cider vinegar
3/4 cup chocolate chips (used Enjoy Life's)
3tsp guar gum (can use xanthan)

Pre-heat oven to 350* and line tins with liners.

In a large bowl, combine flour, starch, soda, salt, guar gum, and sugar. Wisk until combined and fine. You could sift but I just wisk. Add applesauce and stir. Add in water and then oil and stir to combine. Add vinegar and stir. Stir to combine all ingredients. Fold in chocolate chips and vanilla.

Using a spoon or measuring cup, pour batter into lined tins. If using a measuring cup, each tin has a little less than 1/4 cup of batter in each one. Bake for 22-25 minutes. Allow to cool and store in an airtight container.

Gluten free tres leche cake success

I can honestly say I didn't think this experiment would work out. My cake base messed up with a box mix and I went back with my tried and true flour mixture. It was an adventure in itself. Out of the top 8, this has both eggs and milk. I will be experimenting to eliminate both in the future. :) 

Gluten free Tres Leche cake

Serves: 9-12 

Preheat oven to 350*. 

Ingredients for cake 

* 2 cups brown rice flour 

* 1 cup corn or tapioca starch 

* 3/4 cup milk 

* 2 cups sugar 

* 5 eggs separated 

* 2 teaspoons guar or xanthan gum 

* 3 heaping teaspoons baking powder 

* 3 teaspoons vanilla 

* 1/4 teaspoon salt 

Ingredients for pour over 

* 1/3 cup heavy whipping cream 

* 1 (14 oz) can evaporated milk 

* 1 (12 oz) can sweetened condensed milk 

Ingredients for frosting 

* 1 2/3 cup heavy whipping cream 

* 1/8 cup sugar  

* 2 teaspoons vanilla 

Directions 

Prepare a 9x13 pan with either butter or non-stick spray. 

In a small bowl, beat egg whites until soft peaks form. Set aside. 

In a large bowl, combine the brown rice flour, corn starch, sugar, and guar or xanthan gum. Mix in salt, baking powder, and vanilla. Add eggs yolks and combine. Mixture will be more like a dough. Don't worry. Fold in egg whites and combine well. Pour mixture into pan. Bake for 30-40 minutes. 

While cake is baking, mix and whisk pour over ingredients together and set aside. 

In a separate bowl, mix cream and sugar for frosting. This will take about 5 minutes. Set aside. 

Allow cake to sit for 10 minutes once baking is complete. With a fork, prick about 12-15 holes in the cake. Also lift the sides to allow the mixture to be spread all over. Pour the pour over mixture on top of the cake. 

Set cake in the refrigerator to cool. 

After 10-15 minutes in the refrigerator, spread frosting on top and place back into refrigerator until serving.

 

Miracle noodles rock

Miracle noodles are just awesome in my book. 

A friend of mine tried them for her diabetic husband a few months ago. I was initially turned off by the package but wanted to find something that would satisfy my carb lovin' fill and not kill my calories/healthy eating each day. 

The package makes you think you'll eat nothing and the noodles, by themselves, are tasteless. The package feels like a weird, watered down solution. I was afraid my noodles would slip through my colander so I drained them in a paper towel in the colander before and after cooking. This is because the noodles are made from Glucomannan, a natural fiber.

Add spices and flavor and it's a no carb, no sodium, no starch,  no fat, no calorie addition to any meal. 

I used the "angel hair" in my chicken and veggie stir fry today and holy yum! 

I can't believe I waited so long to try them!

I am now a miracle noodle believer!!

Protein fix

Lately, I've been eat a bunch of chicken (cooked, of course). I usually cook 7-12 chicken breasts at a time and chop up the meat for salads and quick protein. It's much easier to chose a salad when the meat is already ready and in the fridge. :-)

Side note: G, my trainer, wants me to get in 120-140 grams of protein daily. So every bit helps.

Onto my favorite chicken recipe that is so simple and easy it's just THAT good.

Quick & Simple Italian chicken

Ingredients
+ Chicken breasts

+ Target's Archer Farms Italian seasoning

+ Salt and pepper

+ Olive oil

Instructions
Preheat oven at 375*.

Align 9x13 pan pan with foil.

Drizzle oil oil on bottom of lined pan. Sprinkle seasoning around pan. Sprinkle one teaspoon of salt and one teaspoon pepper on bottom of pan.

Place chicken in pan. Drizzle oil on top and then sprinkle seasoning on top of chicken. Sprinkle enough to coat chicken.

Top pan with foil and place pan in the oven for 60-75 minutes.

Periodically check on chicken.

Remove foil to brown tops 15 minutes before removing from oven.

Allow to cool before chopping chicken.
Enjoy

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Raspberry ganache tart

This weekend, I made two raspberry ganache tarts. They were fantastic and I got several rave reviews. Totally patting myself on the back for this one. :)

Looks like heaven I'll tell ya!

Raspberry ganache tart 

Makes: 1 tart or 9 inch pan

Ingredients 

Crust 

~ 2 bags of Chocolate cookies (such as animal crackers, teddy grahams, ect)*

~ 1.5 sticks of butter

~ 1/4 cup sugar

Filling 

~ 1 cup heavy cream

~ 1 10oz bag chocolate chips {Used Enjoy Life's}

Layers 

~ 1/4 cup raspberry jam {Used Smuckers' simply Raspberry}**

~ 2 cartons of Raspberries or fruit you have around

Directions 

Preheat oven to 350*.

In a food processor, grind cookies. If you don't have one, no worries! Place cookies in a zip lock bag and use a medal scoop or ladle and smash cookies into a fine crumble. Melt butter in large bowl. Add cookie crumbs to butter and mix together. Add sugar and mix well. In a greased tart or circular pan, add mixture and press it on the bottom and sides of the pan. Place in oven for 8 minutes. This will "set" the crust. It won't brown. Once the time is up, remove from oven and set aside.

Heat cream until it reaches a boiling point. I used the microwave. Place chocolate chips in a bowl. Pour boiling cream over chocolate chips and let it set for five minutes. This is "magic" as the chips and cream combine to make a luscious ganache. After five minutes, stir mixture. If mixture is too soupy, add 1 Tablespoon of cornstarch to thicken. Pour mixture into "tart" crust. Place pan in freezer or refrigerator for at least 30 minutes.

In a small bowl, melt jam and set aside.

Once 30 minutes are up, pour and spread jam onto tart. Add fruit and then place back in the refrigerator or freezer for at least 30 more minutes. Once pan is completely cool to touch, store in fridge before and after serving.

Piece of heaven which was served Saturday at a party.

Sunday's dessert for the family. Used raspberries and blueberries to top.

Notes

* For top 8 free, allergy-friendly chocolate crackers, I used Orgran's Outback Animals cookies that weigh 6.2oz per bag. If you use a 10oz bag of regular teddy grahams or cookies, use 1 and 1/2 bags for crust.

** You are welcome to use a different fruit jam if you'd like. I just grabbed raspberry out the fridge first.

Enjoy! 

Perfectly Perfected chocolate pancakes

I've done it and I am so excited. I've created a pancake recipe that tastes just like the wheat/gluten free one I remember before food allergies. I am just SO EXCITED and I just can't hide it. :) Without further a due, I am happy to share my perfectly perfected chocolate pancakes that are soy free, nut free, gluten free, and wheat free.  Can be made egg/milk free by substituting a milk substitute for the milk and an egg replacement for the egg.

Perfectly perfected Chocolate pancakes 

Makes: 10-12 2-inch pancakes 

Ingredients 

* 1/2 cup Brown Rice Flour 

* 1/2 cup White Rice Flour 

* 2 teaspoons Baking Powder 

* 1/4 teaspoon salt 

* 1 egg 

* 1 cup milk 

* 2 Tablespoons oil 

* 1/3 to 1/2 cup Ah!laska chocolate syrup** 

* 2 teaspoons pumpkin pie spice or apple pie spice (optional) 

Directions 

 + Heat pan on medium heat. Rub pan with oil or butter. 

+ Combine flours, baking powder, and salt together. Stir to combine mixture. 

+ Add oil, milk, and egg. Stir and stir all ingredients to combine. Add chocolate syrup and stir thoroughly. Add in spice if you choose to. 

+ The mixture will be thick and a bit lumpy but there should not be any flour bubbles. 

+ Cook on heated pan and use about 2-4 tablespoons per pancake. 

** Ah!laska chocolate syrup is free of corn syrup and artificial ingredients. It's Kosher, organic, and delicious. Use chocolate syrup you have on hand. 

+ Top with favorite syrup or eat without syrup. I actually love the sugar free version of Vermont syrup best. Tastes just like the real thing without the extra sugar. 

Typically, I double or triple this recipe to allow for extras and snacks for later. :) 

 Hope you enjoy it!

Salsa Chicken Bowl

Salsa Chicken Bowl

Ingredients:

* 4-5 boneless, skinless chicken breasts

* 2 cups salsa

* 2 bags brown rice

* 100 calorie guacamole packets

* Sour cream

Directions:

Line a 9x13 pan in foil. Drizzle a 1/2 cup of salsa on the bottom. Place chicken breasts in it. Pour remaining salsa over chicken. Place pan in over for 35-35 minutes.

Boil water for rice. Cook rice according to directions.

In a plate/bowl, spoon in 1/2 cup brown rice. Add one guacamole package to the mix and the desired amount of sour cream (I used 2 tablespoons). Mix together so that the flavors are combined.

When chicken is ready, sliced pieces and add to the rice mixture.

Enjoy!

Note: Calories for this dish-500 (According to my fitness pal) :)

Chocolate cinnamon pancakes

Tonight, I created one of my best ideas, I think, I've come up with in a long time. I get tired of just pancakes and when my family had pizza for dinner, I decided to experiment.

The outcome-chocolate cinnamon pancakes and they were awesome. I was asked to share the recipe with you and I was happy to.

Chocolate cinnamon pancakes
Makes: 24 2inch pancakes

Ingredients
1 cup white rice flour*
1 Tablespoon sugar (heaping)
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 1/8 cup milk
2 Tablespoons oil
1/4 cup chocolate syrup
2 teaspoons cinnamon

{* This recipe is wheat free. If you can have wheat, feel free to sub it in for the rice flour.}

Directions
Heat skillet or pan on medium. Oil pan.*
Combine all ingredients and mix well. Be sure to get all the lumps out.

{* I've found that buttering a skillet is not as effective as oiling.}

With a small ladle, pour pancakes onto hot griddle. Depending on your thickness, cooking time will vary. Flip pancakes once.

Top with syrup and/or butter and enjoy.

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Green bean melt

Good Tuesday to you all. Last night, I thought about today's good and tasty Tuesday link up and wondered what I'd put up. Then, as I was eating dinner, it dawned on me to look down and share what I made last night. A one bowl creation that was so good and easy to make. Green bean melt was created with three ingredients and was in one bowl. Easy peasy! Plus a great left over user.

Green bean melt
Serves: 1

Ingredients
* Leftover grilled meat (used 3/4 cup)
* 1 cup green beans
* 1/4 cup extra sharp cheddar cheese

Directions
In a microwaveable bowl, place chicken on the bottom. Next, pour in the green beans and top with cheese. Microwave for 2 minutes and enjoy!

There you have it. An easy and quick meal! Enjoy!

Good & Tasty Tuesday: Easy Chicken Tandoori

Cooking, for me, is a passion. I LOVE trying new recipes and them turning out as a success. Believe me, I've had some fails but the good outweighs the bad indeed. This week, I am sharing easy Chicken Tandoori.







Easy Chicken Tandoori

Serves: 6-8



Ingredients

6 chicken breasts

½ teaspoon salt

½ cup fresh squeezed lemon juice

3 6oz cups of Chobani plain greek yogurt (other greek yogurt may be used)

¼ cup Sour cream

½ finely chopped onion

1 Tablespoon sugar

1 teaspoon ginger

¾ teaspoon cayenne pepper

1 teaspoon cilantro

3 teaspoons marsala (cooking wine)



Directions

Make slit sized cuts in each chicken breast. Place in freezer Ziploc bag. Combine salt and lemon juice. Pour over chicken. In a medium bowl, combine the rest of the ingredients and stir. Add mixture to chicken. Allow chicken to marinade for as many hours as possible. I marinated mine for over 24 hours.



Preheat oven to 450*. Line 9x13 pan with foil and place chicken in pan. Place in oven and cook for 35 to 45 minutes. Depending on your oven and cook times, your times may vary.



This would be great with or over pasta/rice. It can also be served with roasted peppers and anything you have on hand. :)



Enjoy!

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Good & Tasty Tuesday-Rubbed pork over tossed salad

How's your week going? I know, I know. It's only Tuesday. BUT when you're rudely awakened at 5:30 on Monday; it seems the week is already passing by faster than it really is. Ever had one of those days? It actually was pretty good aside from the too early wake up call.

Okay, enough babbling...here's my recipe for Good and Tasty Tuesday...

Rubbed pork over tossed salad

Serves: 5+

Ingredients

Four butterflied pork chops

2 teaspoons Garlic powder

1 teaspoon chives

2 teaspoons oregano

1 teaspoon chili powder

A few drizzles of olive oil

Romaine lettuce

Chopped tomatoes

Choice of salad dressing

Directions

In a small pan, drizzle olive oil on meat. Combine spices and rub onto meat. Place in the fridge for a minimum of 30 minutes to allow flavors to seep in. Grill pork chops over an open flame for 21-28 minutes on medium to low.

Chop or tear romaine lettuce into salad bowl. Dice tomatoes and toss. Serve salad to plates and top with meat. Add your favorite salad dressing and dig in. Enjoy!

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Good and Tasty Tuesday-Scalloped potatoes

Good Tuesday morning to all! I am especially psyched today as it is the first day that I *get* to go back to work and feel "normal" after my sinus surgery last Monday. Granted, I still have some recovering to do. But I feel so much better.

Onto my dish of the week: Scalloped potatoes. Really simple to do and food allergy friendly.

Scalloped potatoes

Serves: 8+

Ingredients~

* 6 Large Russet potatoes-washed and sliced into think slices

* 2 cups shredded cheese-we are an extra sharp cheddar family :)

* 1/2 stick butter

* 1/2 cup Brown Rice flour (I am allergic to wheat. Use what you have on hand)

* Salt and Pepper

Directions~

Preheat oven to 375*. Either spray or butter a 9x13 pan. Slice potatoes. Place a layer of potatoes,brown rice flour, S&P, and cheese on the bottom of the pan. Just sprinkle the brown rice flour. Layer the rest of potatoes, cheese, and brown rice flour. On the second to last layer, cut butter into cubes and place around pan. Then layer the last of the pan. Be sure that it is potatoes, flour, S&P, and cheese.

Cover pan with foil and place in oven. It takes about 45-60 minutes to bake. In the last 15 minutes, uncover pan to allow the potatoes to brown.

Enjoy!

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Tasty Tuesday: Rosemary-garlic baked chicken

Let's talk chicken! A good, roasted chicken makes me weak at the knees. The aroma in the kitchen is absolutely amazing. The anticipation of that first bite totally excites me. I love a good outcome of an attempt, yes attempt, in the kitchen. I will be the first to tell you that chicken is very, very forgiving and you can pretty much put anything on it and it will taste awesome. Trust me, I've accidentally put too much of something on it and it turned out a-okay.

Forgiving I tell ya.

Onto the recipe! Monday night, I made Rosemary-garlic baked chicken. It was that good.

Rosemary-garlic baked chicken
* Preheat oven to 350*

* Oil or pan-spray a glass dish (I used an 11x17).

* Take a whole chicken and place it into the dish.

* Take out the heart/lung/guts in the inside of the chicken.

* Peel 2 cloves of garlic and place in the inside of the chicken.

* Pour one tablespoon of rosemary into the chicken cavity.

* Add 1 teaspoon pepper and 1/2 teaspoon salt into the cavity.

* Sprinkle 1 teaspoon of rosemary around the outside of the chicken.

* Rub the chicken with the oil and rosemary.

Make a foil tent to protect the chicken from getting too brown. The tent is not too hard to make. Make a ^ with the foil. Do not directly cover the chicken completely. This is a barrier for the chicken. Only a bit of foil is needed.

Once the chicken is tented, place chicken in oven for one hour. Remove foil tent after 45 minutes. Let chicken cook for 15 minutes longer. After an hour, take chicken out of oven. Slice chicken while hot or wait for chicken to cool before serving.

Enjoy!

(I participated in Good & Tasty Tuesday. Want more recipes that rock, click on the button)

What's for dinner?

Have you heard the question? Do you dread fixing dinner in the summertime (or all year)? I LOVE to cook & the satisfaction it brings is delightful.

What are you making for dinner tonight? Have a favorite you wish to share? Having one with food allergies in the family does not stop tasty meals being made.

Tonight, we are having grilled pork chops with homemade rub, curly fries (or Alphatots for me), and salad. Quick and simple since it is 100*+ out and the humidity is raging. Lately we have eaten a bunch of salads, grilled chicken, rice, and fresh fruit. Anything quick and simple is right up my alley since I despise cooking in a HOT kitchen.

Homemade rub

2 TBS meat tenderizer

1/2 TBS pepper

1/4 tsp paprika

1 tsp celery salt

1/4 tsp onion

1/2 tsp ground mustard

Mix and rub onto meat. Allow meat to absorb rub for about an hour before grilling or baking.

What's for dinner at your house tonight?

Blackberry & Raspberry Crisp

By now, I hope you know that I have food allergies but do not let them get in the way of my life. I have loved cooking since I was a little girl and still love it today. Making treats for myself and family is a passion of mine and I am excited to share my newest creation with you. Introducing...the Blackberry & Raspberry Crisp...

Now for the best part...my family LOVED it and it is all gone now. Below is the recipe, which I know you really want. ;) Substitutions are in parenthesis.

Blackberry & Raspberry Crisp

24 ounces fresh or frozen (completely thawed) blackberries
24 ounces fresh or frozen (completely thawed) raspberries
1-1/4 cups sweet rice flour
1-1/4 cups brown sugar
1-1/4 cups plus 2 Tablespoons butter (margarine will work too)
1-1/2 tsp cinnamon
1 tsp salt

Preheat oven to 375*. Grease 8x11 pan well. Place blackberries & raspberries in the pan. Cut up 1/4 cup butter and place over the blackberries & raspberries. In a small bowl, combine the sweet rice flour, brown sugar, cinnamon, and salt. Stir. Then add softened, almost melted, 1 cup butter into mixture. Mix well and be sure that butter is combined with dry ingredients. Pour or scoop mixture over berries. Cut up the 2 remaining Tablespoons of butter and place on top of crisp mixture. Bake at 375* for 40-45 minutes or until crisp is slightly browned.

So there you have it! An allergy friendly dessert that the entire family will love!!! My mom gave it a 10 out of 10! :)

Favorite Recipe or dish with Bloghop

Ok, so if you are new to my blog, WELCOME! If you are not, then you know by know that I ADORE to cook. Being a college student during the fall/spring allows me time to become creative and express myself on a whole new level. One of my favorite recipe's is Black Bean Stew. It is easy to make, throw in the crock pot, and just leave it to cook. It is easy, quick, and relatively inexpensive as well!

Black Bean Stew: makes about 8 servings...great leftovers

3 or 4 15oz cans black beans, drained
1.5 cups finely chopped onion
1.5 cups finely chopped green bell pepper
1.5 cups chopped celery
2 tsp crushed garlic
2 tsp grounded thyme
1.5 tsp oregano
1.5 tsp pepper
1/4 tsp cayenne pepper (optional...it gives a BIG kick if wanted)
1 8oz can of tomato sauce
2 cups broth (chicken or veggie)

Put everything in a crock pot and cook on low for 6 hours. Mine says that 6 hours was high, but just do what ever your crock pot has. Serve with brown/white rice.

This is a HUGE hit in my home as I store it in the refrigerator for several days and just make more rice as need. Easy to make on a cold day or just when life throws you one curve ball after another. ENJOY!!!