Tuesday, January 31, 2012

Soft Flour Tortillas {Gluten Free}

It's been since before October since I've had a flour tortilla. I've had those GF brown rice tortillas, but they just crack and turn kind of hard. I finally gave in and tried out a recipe I had found a while ago. WHY did I wait? These were great. I made grilled chicken fajitas to celebrate my soft flour tortilla. The tortilla was soft and pliable and lasted through every bite. Now I don't know how they'd hold up for enchiladas, but they work great for tacos and maybe a sandwich wrap to eat right away.

Soft Flour Tortillas {Gluten Free}
(makes 8 tortillas, but I made 6, 8"ish size)

1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 C. warm water

Combine all the dry ingredients into a food processor. Once combined, add the warm water streaming in until all is combine and processed. Pulse it until a soft dough ball forms and "cleans the sides of the bowl". Remove and let rest 10 minutes. Cut into 6 or 8 equal sized pieces. Cover the dough balls with a damp towel.

Heat a large skillet on medium, may use a little non-stick spray as you cook each tortilla.
Take 1 dough ball and lay between two pieces of plastic wrap, then roll out the ball into a somewhat uniform thin circle. (if you have a tortilla press, that'd work great too).

Carefully peel away the plastic wrap from flattened tortilla and cook 1 minute in hot skillet, you may see little bubbles forming, flip and cook for another minute or so until brown spot start to appear. Set aside covered with foil in a warm oven as you cook the rest.

Freeze leftovers in layers of plastic wrap for later use.

(for hand mixing directions and commentor tips, see her blog)

cell pic

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Monday, January 30, 2012

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.

Gluten Free Flatbread

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Saturday, January 28, 2012

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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Friday, January 27, 2012

Chocolate Zucchini Muffins {Gluten Free}

 I was worried these would come out dry, buy was I wrong. The zucchini and sour cream help keep these muffins moist and flavorful. I made 18 of these yesterday morning, and last night there were only 6 left. I guess I won't be able to freeze some for my next chocolate-baked-goods treat. These were just the right amount of chocolate flavor too, not real rich, can't taste the zucchini and little chocolate chips, yummm. My little ones never asked what the green stuff was either lol. This recipe is a keeper since we all loved them.

Chocolate Zucchini Muffins {Gluten Free}
from Gluten Free Cooking

2 cups sorghum flour
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup low fat sour cream
3 cups shredded unpeeled zucchini
3/4 cup gluten-free semi-sweet chocolate chips
Preheat oven to 350° F / 176° C
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray.

Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.

Allow to cool on wire rack for 10 minutes before turning out.

Yields about 24 muffins or 8-10 slices per loaf. (I was able to get 18 muffins from this)

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Wednesday, January 25, 2012

Penne Pasta with Sausage and Peppers {Gluten Free}

You know when you see someone in a TV show make something and you can't stop thinking about it? Well I was watching Khloe & Lamar (Oh shhh!) and she made a dish like this for her Father in Law and it was so simple and they loved it. Well I woke up thinking about it and had to find a recipe for it. A friend pointed this to me and of course I added my own little touch. I used gluten free sausage, broth and pasta. The bell peppers and onions were already sliced and ready to cook in a package my store sells for fajitas (Fresh & Easy stores).

Penne Pasta with Sausage and Peppers {Gluten Free}
adapted from allrecipes

1 pound gluten free Italian sausage, cut into 1/2 inch pieces
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 tsp. crushed garlic
8 ounces gluten free penne pasta
3/4 cup gluten free beef broth
1/4 tsp ground black pepper
1/4 tsp salt
1/4 tsp red pepper flakes
5 large basil leaves, thinly sliced
1/4 C. parmesan cheese
1/4 C. mozzarella, shredded

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage and onions in large skillet over medium heat until sausage is brown and juices run clear. Set aside sausage mixture and add bell peppers to the pan, sautee for a few minutes until just tender, set aside. Pour in the broth, season with black pepper, garlic and red pepper flakes, return the sausage and onions to the pan and bring to a boil. Turn off heat and add peppers back to the pan. Season with salt and pepper. Toss pasta with sausage sauce, sprinkle in cheeses and basil and serve.

ready to toss in pasta

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Tuesday, January 24, 2012

Fajita Turkey Burgers {Gluten Free}

Here's a great twist on a plain turkey burger. Amp it up by making them into Fajita Burgers. Topped with a tomatillo salsa gives them that "Oooh!" factor, and Mr. raved about them. I've added my gluten free changes to the ingredients. As for the finely chopped veggies, I just threw them in my food processor. These are much too soft to grill so a hot pan works great.

Fajita Turkey Burgers {Gluten Free}
adapted from Maureen Callahan, Cooking Light July 2006

1/4 cup bottled tomatillo salsa
2 tablespoons chopped avocado (I used smashed avocado)
1 tablespoon chopped fresh cilantro
2 (1-ounce) slices white bread (I used my gluten free bread)
Cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 teaspoons fajita seasoning, divided (I used Amazing Taste it's gluten free)
1/4 teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey breast
1 egg white
4 (1 1/2-ounce) whole wheat hamburger buns, toasted (I used gluten free buns for mine)

Combine tomatillo salsa, chopped avocado, and cilantro; set aside.
Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.

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Thursday, January 19, 2012

Flourless Caramel Almond Brownies {Gluten Free}

Mmm, almonds and chocolate are my favorite. When I saw this in my magazine, I quickly tore it out and gathered the ingredients to make. Being gluten free now, I don't eat many sweets so this was perfect for my craving. These came out great, however, once the topping sets, it's not all gooey like their photo was. But it still tasted great. So if you want gooey, I suggest eating them soon after you pour the caramel almond topping on. Oh and yes, they say to cut them into 1" servings, because these are RICH. =)

Flourless Caramel Almond Brownies
from Good Housekeeping
6 ounces bittersweet chocolate (60 percent to 70 percent cacao), chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons butter, no substitutions
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon vanilla extract
2 large eggs
3 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1 1/2 cups roasted, salted chopped almonds
1/2 cup water
1 tablespoon light corn syrup
1/3 cup heavy cream, warmed

Preheat oven to 350 degrees F. Grease 8x8-inch baking pan. Line with foil; grease foil.

In 4-quart saucepan, combine chocolates, 4 tablespoons butter, and 1/4 teaspoon salt. Melt on medium-low 4 minutes or until smooth, stirring. Remove from heat; stir in 3/4 cup sugar and vanilla. Stir in eggs, 1 at a time, until well blended.

Into same pan, sift cornstarch and cocoa; fold to incorporate. Stir batter vigorously for at least 1 minute or until batter thickens slightly and begins to pull away from sides of pan. Fold in 1 cup chopped nuts. Spread evenly into prepared baking pan. Bake 25 to 27 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool in pan on wire rack.

While brownie cools, in 4-quart saucepan, stir remaining 3/4 cup sugar, water, corn syrup, and 1/4 teaspoon salt. Cook on medium-high 9 to 12 minutes or until sugar dissolves and mixture is amber, swirling occasionally to get even color. Working quickly, remove from heat and add cream. Once bubbling begins to subside, stir in remaining 2 tablespoons butter until incorporated. Stir in remaining chopped nuts.
Pour caramel over cooled brownie, tilting pan to spread evenly. Let stand at least 2 hours or until caramel has set. Cut into 1-inch squares. Store brownies in airtight container, layered with waxed paper, at room temperature up to 2 days.

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Monday, January 9, 2012

Baked Potato Rounds

Do you love baked potatoes? We do. These potatoes were really really good. They're just like a baked potato with all the fixings and probably easier to eat since they're all ready dressed and hot ans cheesy from the oven. This is a recipe keeper for sure.

Baked Potato Rounds
slightly adapted from allrecipes

4 large baking potatoes, cut into 1/2 inch slices (I used Russet and Yukon)
1/4 cup melted butter
salt and pepper to taste
2 TBL crushed garlic
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter, add salt, pepper and garlic; place them on a parchment lined baking sheet. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once (I forgot to turn them, they were fine).

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted (I just turned the oven off and let the heat melt it all). Serve with sour cream if desired. (I forgot it for my pics)

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Monday, January 2, 2012

Bacon Wrapped Jalapeno Chicken Bites

I brought these tasty bites to our New Years Eve party at friends. Bacon, chicken, jalapeno & cream cheese, grilled. YUM. I made so many, (I used 2 packages of bacon worth and 1 8oz neufchatel cheese) and when I went to get another to eat at the party, they were GONE! They are a little time consuming to make ( make ahead and keep chilled, until ready to grill) but I will make them again.

Bacon Wrapped Jalapeno Chicken Bites
adapted slightly from salad in a jar

8 chicken tenders, slightly flattened and cut in two
3-ounce package softened cream cheese
1 fresh jalapeno pepper, seeded and finely chopped
2 TBL crushed garlic
8 slices bacon, cut in half
Salt & pepper to taste

Combine the jalapenos, garlic and cream cheese together. Lightly season chicken with salt and pepper. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Fold or roll chicken to enclose cream cheese mixture the best you can. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides. About 8 minutes a side (you want the bacon done), just cut in half to see that it's done.

I thought threading them onto skewers would be easier to grill (then cut the skewers into pieces), but it didn't matter, most burnt apart.


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Sunday, January 1, 2012

Deep Dark Chocolate Crinkle Cookies

I made these for Christmas and boy they were fantastic. You have to eat these on day 1 or 2 if you want a chewy, soft cookie. After that they become "old" and get a dried out sort of texture inside.

Deep Dark Chocolate Crinkle Cookies

from Divine Baking Makes about 18

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Preheat oven to 350°F.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow creme.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on a pachement lined cookie sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.


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