Remembering One of Our Own, Elle! Elle's Favorite Bean Dip #ElleAPalooza

January 28th, the food blogosphere lost one of it's own. Elle of Elle's New England Kitchen suddenly passed away leaving her wonderful family and many friends both online and in her life offline shocked, and devastated.

Friends and foodies on Facebook are celebrating Elle's life this weekend by choosing a recipe from Elle's food blog (www.ellesnewenglandkitchen.com) and blogging about it. We're using the hastag #ElleAPalooza on all social media to remember her.

Friends of Elle are also working on an auction where funds will go directly to her family, please follow along on her Facebook remembrance page to learn more.

I met Elle probably a year after I started blogging back in 2007, I believe it was on the Foodie Blogroll site. She was always visiting and commenting on my blog posts with such friendliness. We followed each other on Facebook and she was always there to lend support and reply back to anyone in need. Her witty posts made us all laugh.

I was just on a new-to-me blog the other day and they had a google friend connect gadget in their sidebar, and who's little pink haired icon did I see? Elle's! 

Elle had recently alerted her facebook fans of a great site and company for pet ID tags. She loves her pets, we all knew, so of course I checked into it since we recently adopted a rescue doggy. Winks' tag arrived soon before Elle passed and I posted a "Thank you" to her with Winks' photo. She was, as always, polite to reply back. Now I'll forever remember Elle when I think about his dog tag. 

The recipe I chose to make from Elle's blog is actually one of two I want to share about right now. This Bean Dip and her Mocha Toffee Brownie Chunk Ice Cream. I'll make that (gluten free) soon, I promise!

everything's in the pot!

In her post she says this is her most favorite bean dip and would even eat it from the pot at the stove, lol. Of course I had to try it! It is delicious! I love bean dip and corn chips. I made this for Superbowl (WHAT? We're not football fans really, but Broncos are who MR. roots for, he was born there and it was his mom's fave team, but during the season you won't find us watching a game, MR. watched Nascar). Anyways, I served this up with some nachos and we all sat on the couch to watch the commercials game. I loved how the adobo (chipotle) flavored this, I actually used less and it was still great. It's very smooth and dippable.

I freaking love this Bean Dip 
Makes about 4 cups 

 1 (16 oz) can refried beans
 1 cup shredded cheese, I use a Mexican blend
 1/2 cup chopped green onions
 1/4 tsp adobo powder (I used some chipotle sauce)
 1 jar (8 oz.) taco sauce
 1 can (4 oz.) diced green chilies
 dash of garlic powder (I used chopped garlic)
 Corn chips for dipping

 Mix all the ingredients, but not the corn chips, in a small saucepan. Cook over low heat, stirring often, until thoroughly heated and cheese is melted. Keep warm. Serve with corn chips. So simple! And if you want more heat, go ahead and add it.

 enjoy,

Nutty Caramel Popcorn

This Father's Day I knew what to send for my Dad's gift! Caramel Popcorn they once loved when I made it 11 years ago. So I pulled this recipe out and gave it a whirl again. Now I have changed the original recipe a little, I've added more popcorn and lots more nuts and doubled the caramel sauce. I'm glad I made a big batch because we couldn't keep our hands out of it. See a quick video of me making this on keek (sorry I don't have Vine).

Happy Father's  POPS Day Dad, we hope you enjoyed your treat! :)


Nutty Caramel Popcorn
adapted from FoodNetwork.com

2 cups popcorn kernels, freshly popped
2 cups lightly salted, roasted peanuts
2 cups pecans
2 cups cashews
2 1/2 cups (packed) golden brown sugar
1/2 cup unsalted butter
1/2 cup light corn syrup
4 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda 

Preheat oven to 250 degrees F. Generously butter heavy large baking pan (I just used my silpat liners in two large rimmed baking sheets). Mix warm popcorn and nuts in prepared pan. Place in oven while preparing syrup.

Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts.

Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes (mine took just a little longer, watch it!).

Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Stir popcorn and caramel together a little.

Bake until caramel feels dry, stirring frequently (about every 25 minutes), about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan.

(Can be prepared 1 week ahead. Store in airtight container at room temperature.)

hot air popped plain popcorn

almost finished baking away

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Gluten Free Churros

Churros! Gluten Free Churros, yay!! Fried food, yum! Well since I haven't had a lot of fried food lately, and I had to do a review on a fryer, I decided for the first few times to keep it a dedicated gluten free fryer and to make these churros. (they can later use it for the beloved fried french toast)

I haven't had a churro in probably 2 years so I was really excited to see how these would turn out. This was my first time ever making a pâte à choux (and has been on my forever to-list) and I was impressed with how super easy that was. This dough is super thick so you'll need a heavy duty pastry bag to pipe these out. I made mine really long, but next time will make them the suggested 4" length so the fry time is shorter. These came out DEE-licious!! I couldn't fry them quick enough, once they were out of the oil and into the cinnamon sugar, we were gobbling them up! I even doubled the recipe because I knew they'd be a hit.


Cinnamon Churros 
adapted from Adventures of a Gluten Free Mom

1 cup Water
1/3 cup Butter
2 Tbs. packed Brown Sugar
1/2 tsp. Salt
1 cup Gluten Free Flour Blend (I used my fave mix here)
1 Egg
1/2 tsp. Vanilla
Oil for Frying

Cinnamon Sugar Topping 
1/4 cup Granulated Sugar
3/4 tsp. ground Cinnamon

In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

Transfer mixture to a decorating bag fitted with a large star tip (I used my large fabric pastry bag and star tip, this dough is thick!).

Line a baking sheet waxed paper. Pipe 4×1-inch logs onto prepared baking sheet. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once (I used my little deep fryer). Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

I piped them large (doubled recipe), apples are for the weights to hold the paper down

I decided on the last batch to cut them in half for quicker fry time

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Cinnamon Sugared Pretzels

Oooh these are addicting! Sugary cinnamon coated pretzels. Use your favorite shape and size, I used gluten free pretzels for mine.

Cinnamon Sugared Pretzels
from Lifes Too Short To Skip Dessert

1 (16 oz) bag pretzel twists
⅔ cup oil (veg. or canola)
½ cup sugar
2 tsp cinnamon
White chocolate drizzle, if desired

Preheat oven to 300 degrees.
In a medium sized bowl mix together oil, cinnamon and sugar. Add pretzels and stir to coat. Place on a lined baking sheet and bake for 30 minutes, removing twice to stir. May drizzle with melted white chocolate when cooled.



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Candied Nuts

 

This year I made various candies/treats to send out as gifts. These candied nuts were included. These were soo good and almost didn't make it into the goodie bags, that I decided I needed to make ourselves a batch! Well I sort of forgot with all the Christmas rush, that I made them for New Year's. I especially liked how light and crunchy the pecans came out. These will be a keeper all year round, try them I bet you'll enjoy them as well.

Candied Nuts

 from My Baking Addiction

1 egg white
1/2 teaspoon vanilla extract
1 tablespoon water
1 pound unsalted almonds or pecans (I do 1/2 pd of each)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 ½ teaspoons fine grain sea salt

Preheat oven to 250 degrees F and line a large baking sheet with parchment paper or a silpat.
In a large bowl, combine egg white, vanilla extract and water. Beat mixture until frothy. Stir in nuts and mix to coat.
Gently combine sugar, cinnamon, and sea salt and stir into almond mixture, thoroughly coating all nuts.
Evenly spread nuts onto prepared baking sheet and place into oven.
Bake in preheated oven for 1 hour, stirring every 15 minutes.
When cool, enjoy!


ready to bake

 
our new year's treats 


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Tuna Salad Cucumber Bites

 Here's a great little snack or light lunch idea. I use my favorite tuna salad recipe and have a rice cracker with it. Add a thinly sliced cucumber for a little refreshing crunch. A nice take on the same old sandwich.


Tuna Salad Cucumber Bites

2 cans solid white tuna in water, drained (be sure it's gluten free, no broth/soy)
1/2 cup light mayo (or more to your desired consistency)
1 TBL yellow mustard
2 TBL dill relish
1/4 tsp freshly ground pepper
1/2 tsp dried dill
1/4 tsp dried onion powder
1/4 tsp garlic powder
Rice crackers
Sliced cucumber

Combine all until thoroughly mixed through. Add a little to each rice cracker, top with a cucumber slice.

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Fruit and Nut Bars

 I was accepted to do a review on Tropical Tradition's Gold Label Virgin Coconut Oil, and being somewhat familiar with it and knowing how good it is for you, I was excited to try it out. My good friend Faye led me to these bars from Civilized Caveman Cooking. I've been reading George's blog for a while now and knowing he's Paleo, fit and in good health and also creates his own recipes I thought I'd try these out. This coconut oil does have a coconutty scent so it's probably best used in baking (and skin care and more)and not an everyday cooking oil. You'd want expeller pressed coconut oil for that. Anyways, it melted very quickly and was great in this recipe.

They say these are similar to Lara bars. The main ingredient is dates, and their stickiness helps keeps these bars together. Try to use unsweetened dried fruits, the dates are sweet enough. I pressed mine into a 9x9 pan and cut in rows of 4x4 then wrapped each piece up to have throughout the week. I have to say, these are pretty good. I usually have one after my workout. I didn't add much cinnamon and the flavor got lost in the coconut flavor, so add more if you like, or other spices. Play around with dried fruit and nuts, whatever you like.


Fruit and Nut Bars
adapted from Civilized Caveman Cooking
2 Cups Dates, pitted (about 12 oz)
3/4 Cup Raw Almonds
1/4 Cup Dried Apples
1/4 Cup Dried Apricots
1/4 Cup Unsweetened Shredded Coconut (Bob's Red Mill)
2 Tbsp Coconut Oil, melted
1/4 tsp. Cinnamon (more to your taste)

In a small skillet roast almonds, stirring until just golden, you can hear them start to sizzle and smell when they are about done. Watch you don't let them burn.
Place your dates and 1/2 C. almonds in a food processor. Pulse until they are in small chunks or how you prefer and transfer to a mixing bowl.
Add you 1/4 Cup almonds, apples and apricots to the processor and pulse until you have small chunks. Add to the mixing bowl.
Add all remaining ingredients to your bowl. Using your hands mix well to ensure an even coating of everything.
Once mixed, line a 8x8 baking dish with parchment and add the fruit and nut mixture. Flatten out then place in refrigerator to cool, cut and enjoy. Wrap the remaining pieces in plastic wrap and keep chilled for later.

I pulsed mine pretty good.

chunks of apple and coconut can be seen

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Flatbread {Gluten Free}

When I first went gluten free (GF), I made this for my burger bun. It worked ok, but I soon found out that it was just better for using as you would torn pita bread with hummus. So what did I do when I ran out of GF bread for my egg salad sandwich?  I made a batch of this flat bread. It was soft and warm from the oven and just perfect to scoop up my egg salad. I keep this is a large baggie in the pantry, but it has to be eaten with in a few days or it may mold. Now since this doesn't really brown, I keep mine in the oven for 25 minutes, it'll get a little color and still not be dried out. This time I made it, I added some garlic, onion and parsley. Wow it made it even better. Think of the flavorful possibilities for your flatbread.

Gluten Free Flatbread

slightly adapted from Gluten Free Cooking School

 1 c. brown rice flour

1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp dried parsely

3/4 c. water
1 tsp cider vinegar
2 Tbsp. olive oil
2 eggs

Mix all dry ingredients in medium size bowl (or pulse in food processor).
Combine wet ingredients and slowly add to dry, mix thoroughly (Process until well combined)
Grease two 8 in. square baking pans and dust with brown rice flour.
Spread half of batter evenly into each pan. Use the back of a wet spatula if the dough is sticky.
Bake at 350 degrees F for approximately 15 minutes (I bake for 25), or until bread pulls away from the sides of the pans.

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Get Your Snacks On

Now we're not football people (Mr. likes his Nascar), but I hear the Super Bowl is coming up so let me help you prepare your snacky food menu. Now remember I have two blogs with recipes on them, so some may be going way back, some you probably haven't seen before. OK let's see what I've got for you, if you're still hungry, let me know...

Sweet and Spicy Sticky Hot Wings



Chicken Salad Sandwiches



Loaded Nachos



Bacon Wrapped Jalapeno Chicken Bites

Sloppy Joes
 


Saucy Roast Beef Big Mouth Sliders




Cheeseball Dip



  Chicken, Bacon and Cream Cheese Mini Taquitos



Sparkling Watermelon Lemonade



Puppy Chow



Chocolate Oreo Cake



Cheesecake (top with your favorite topping)



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