Archive for June, 2012

Peach Berry Crisp (Gluten-free & Dairy-free)

Its finally starting to heat up and actually feel like summer here! The heat reminded me that oh yeah, I have raspberries to pick! And oh my goodness did I ever! I spent 2 hours the other evening picking them and this is what i ended up with! This is the huge colander too! There’s still more to pick, but it was getting late and i was getting eaten alive by bugs! I didn’t realize how late it was so I decided to forgo dinner and head straight for dessert! There were 2 reasons behind that…my sweet tooth, and the sweet scent of fresh raspberries! I had a couple peaches to use up as well, so why not bake a warm, delicious fruit filled, oat topped peach berry crisp! You can mix it up and use whatever berry mix you want, but I love the peach raspberry combo so I stuck with that this time. When blackberries and blueberries get here I’ll throw em in the mix too! This crisp is soooo yummy! It doesn’t even need ice cream, altho if you can have it, I’d say go for it! I just didn’t want the coconut ice cream overpowering the fruit flavor! This obviously means I’ll have plenty more raspberry recipes coming up! Well…..once I get my kitchen done! Which reminds me… I have walls and a floor a ceiling now! YAY! this weekend we’ll get the walls & ceiling primed, textured and painted, and the floor epoxied. I’m super excited for next week too! We get the 4th off which means an extra day of kitchen work! We get to pick up our cabinets on Tuesday so Wednesday we’ll get those installed and hopefully start on the granite countertops! Its all starting to come together and I am STOKED!!! The only bad thing is we had to move the oven out of the kitchen to do the floors and walls so no cooking this weekend unless we can get it all done today!! Good thing its still early! I guess i better go get started! Wish us luck! LOL I have a feelin we’re gonna need it! Anyhow, on to the goods! Enjoy! 🙂

Peach Berry Crisp (Printable Version)

Fruit Ingredients:

2 med peaches, peeled, chopped

1 cup mixed berries

1  tablespoon cornstarch

2 tablespoons brown sugar

Dash of cinnamon

1 teaspoon lemon juice

Mix and place in greased 1 1/2 qrt baking dish

Topping Ingredients:

1 cup GF rolled oats

3/4 cup gluten free flour

1/2 tsp xanthan gum

1/4 cup brown sugar

1/2 teaspoon cinnamon

a pinch salt

1/4 cup non-dairy butter

Combine dry ingredients in a medium bowl. Cut in the butter.  Place the crumble mixture on top of the fruit. Bake at 350 for 30-35 minutes.


Strawberry-Basil Chicken & Bacon Pizza (gluten-free)

So…we had a blast on our trip! I got spoiled having a kitchen, even if it was only for the weekend! And my new thing is breakfast burritos in corn tortillas!! I’m gonna just start making up a big batch of the fillings and each morning fill up a little corn tortilla and have me a tasty breakfast! LOL  We also went out to a couple places that accommodated gluten free! One was the Texas Roadhouse. Now I’m not a big meat eater… but omg! Their slow roasted chicken was to die for! Apparently you  brine it, so that is next on my to try list! We also went to Mai Thai, and it was absolutely delicious! I got the pineapple fried rice… and now I’m set to make my own version of that!! If you have either of those places nearby……seriously go hit em up! Between the amazing food and the great deals I got shopping (yay new clothes & shoes!) I had a fabulous weekend with my sissy and her fam! Glad to be home now…kitchen mess and all! Anyhow… before we left I made this… on with the recipe part! LOL

Ok I know what you’re thinking…..what in the world is this weird pizza? But you’ve gotta just trust me on this one….its absolutely fantastic!! I really wanted to try something different, and well……this was it! And I’m so glad i took a chance on it cause it’s a keeper! Even hubby loved it! The flavors of the bacon and sweet onions combined with the strawberries and basil….mmmmmm! I want to make another batch of these! I make them in the 4 inch mini tart pans! The crust tastes so much  better this way, it bakes up the edges and the cheese kinda melts down it and bakes on there! Its like a little gluten free deep dish pizza! I also used dried basil instead of Italian seasoning in the crust to give it a little more basil flavor! To make it dairy free, just use soy cheese. The best part about this was that i got to use the fresh basil out of my own veggie garden! THAT was pretty exciting! 🙂 I also made a dessert pizza but……you’ll have to wait for that one! Enjoy! 🙂

Chicken Bacon & Strawberry Pizza (Printable Version)

½ cup strawberry jam

1 cup cooked chicken breast, chopped

½ cup cooked, crumbled bacon
1/4 cup sweet onion, diced
1 cup shredded mozzarella cheese
2 fresh basil leaves, finely chopped
1/2 cup fresh strawberries, diced

1 GF Bisquick Pizza crust + dried basil

Make pizza dough following package directions. Place dough in 6 mini tart pans or 1 large tart pan (or pizza pan). Bake crust for 10 minutes at 425 F. Take out of oven and spread jam over crust. Add half the cheese, sprinkle on the toppings and top with the remaining cheese. Bake for another 10-15 minutes or until lightly golden. Remove from oven and let cool for a few minutes. Remove from tart pans.

Baked Cheddar Chicken (Gluten-Free)

Moist, tender chicken coated in a crispy, baked, cheese coating? Could a girl ask for more? Uh… yes, seconds please! LOL I wanted to try something different, and I needed something quick for dinner. Again, I’m LOVING the disposable bowls for this, no cleanup! YAY! These are super easy and fast to make. You could turn these dairy free by using soy cheese instead, but this is one that I just had to splurge on! The cheese kinda melts and then bakes and you get this wonderful crunchy baked cheese on the edges. Mmmmm. I also added some dried parsley to the coating, just to make it pretty! The thinner you can get your chicken the better. The only chicken they had at the store was realllly thick and even slicing it in half they were still really thick, so mine took like 50 minutes to cook thru, but it was still nice and moist. I would start with the 30 minutes and then check temps and go from there. So, we’re taking a break from the kitchen reno and gettin away for a long weekend. About to hit the road….. and I’m not even packed yet (typical woman right?) but I just had to share this before I left! LOL  Hope you all have a great weekend and when I get back I’ll have some more amazing recipes to share! Enjoy! 🙂

Baked Cheddar Chicken (Printable Version)


  • 1/2 cup gluten-free flour
  • 1 tsp salt
  • Dash pepper
  • 1 tsp garlic powder
  • 1 egg
  • 1 cup shredded cheddar cheese
  • ½ cup GF Panko breadcrumbs
  • 1 cup GF Rice Krispies
  • 2-3 boneless, skinless chicken breasts, cut in half


  1. Preheat the oven to 350 degrees F.  Line baking sheet with foil and grease.
  2. Mix the flour, salt, pepper, and garlic powder in a bowl.
  3. In another bowl, beat the egg.
  4. In a third bowl, combine the cheese, bread crumbs, and cereal.
  5. Coat chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat.  Really push the chicken down in the bread crumbs.  Transfer to your baking dish. Spray to coat.
  6. Bake for 30 minutes or until coating is golden brown and temperature reaches 180 f or higher.

Brown Rice & Sausage Stuffed Green Peppers (gluten-free & dairy-free)

The first day of summer! It’s time for all those wonderfully delicious fresh fruit and veggies! And all at great prices if you buy it local! Green peppers were like 3 for $1 so…. the first thing that popped into my head was stuffed peppers! YUM! Now your typical stuffed pepper has tomato sauce and ground beef……2 things that I don’t eat. I wanted to keep these healthy, allergy friendly and still tasty, so I just thought, what sounds good? We don’t eat the pepper shell, hubby doesn’t like it and for some reason green peppers give me the worst indigestion!? Weird huh? I love the taste and the crunch, so I stuck some chopped up sweet bell peppers in, and then I still get the wonderful colors and flavors! I went with brown rice, but you could use white or wild rice. I went with sausage, but next time I’m gonna try ground turkey. I just used what i had on hand! LOL  And i added some corn for more crunch and color! These were……amaaazing! And really pretty easy to make. If you nuke the peppers in the microwave first you can cut down on the baking time so these only take 30 minutes! Not bad huh?! Oh, and I said these were dairy free……and actually I splurged and used real cheese this time, but to make it dairy free just use soy cheese and there ya go!  Anyhow… these were definitely a winner in our house! Enjoy! 🙂

Brown Rice & Sausage Stuffed Green Peppers (Printable Version)


1 cup brown rice

2 large green bell peppers

1/4 cup large sweet onion, diced

1/4 cup mixed bell peppers, diced

1/2 cup frozen corn, cooked & drained
4 oz maple sausage (Jimmy Dean)
1/2 tsp dried oregano
salt and black pepper to taste

1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese


Cook rice according to package directions. Cut pepper in half, and remove stem and seeds. Place hollowed-out peppers in a greased 8×8 inch baking dish. Cook in the microwave for 5 minutes. Meanwhile, in a medium skillet, cook sausage until browned, add onions, peppers and spices; cook until softened but not browned.  Stir into the cooked rice and add the Parmesan cheese & corn, mix until well combined. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shells. Bake peppers at 375 F for 20 minutes, then remove from the oven and add mozzarella on top of each pepper. Put peppers back into the oven and bake about 5-10 minutes more, until cheese is melted and lightly browned.

Bacon Cheddar Scones (gluten-free & dairy-free)

I hope everyone had a wonderful Father’s Day yesterday. I know WE started out the day right with these amazing bacon cheddar scones! I don’t know if it’s a guy thing… but all the men I know seem to LOVE bacon, so I figured ya can’t go wrong with bacon! Add some cheddar cheese and put it in a handy grab & go form (scones) and what’s not to love! These were certainly a hit with hubby! (even though he’s not a daddy yet… I still like to spoil him!) I didn’t get to the rest of my Father’s Day feast (my own dad couldn’t do anything until tonight) so I’ll have some other great “man” recipes soon!

Kitchen update:  Spent the weekend listening to the wonderful sounds of a tile saw! (sarcasm here!) Guess thats what i get for wanting diagonal 18 inch tile! LOL. Maybe tonight the epoxy will go in and I’ll have a FINISHED floor! Woop woop! 🙂

I’m also hoping today is a gonna be a breakthrough day for me! For those of you who know me well, you know that I’ve been struggling to find the answer to whats “wrong with me” (haha, probably a lot of things right!?) For the last 10 years I’ve been to dr after dr, test after test, with little change in how I feel. The only thing that has even remotely helped is finding out I had food allergies/intolerances. Which is what led me down the path to blogging in the first place! I’ve tried seemingly everything including acupuncture (which seems to help some!) and naturopathy. I’ve tried “medicine”….why don’t drs realize that pills really don’t help! LOL  Anyhow, a friend referred me to cranial-sacral therapy and after a month of waiting… is finally the day!! So wish me luck….keep those fingers crossed! This is my last resort and I’m hoping for an answer, a cure, anything but a temporary “fix.” And you’ll know if it worked or not…..because if I post something chocolate tomorrow…. I’ll be celebrating!! Chocolate is  my one vice! 😉

Anyways….. back to the recipe! Here it is….give it a try and enjoy! 🙂

Bacon Cheddar Scones (Printable Version)


1 1/2 cups gluten free flour

¾ tsp xanthan gum

1/2 Tbsp baking powder

1/2 tsp salt

Dash ground black pepper

¼ c cold non-dairy butter

3/4 cup grated (soy) cheddar cheese

2-3 chives, chopped or 1/2 Tbsp dried chives

1/2 cup cooked crumbled bacon

3/4 cup almond milk

1 large egg for the egg wash



Combine dry ingredients in a large bowl. Cut in butter with a pastry blender. Stir in the cheese, chives and bacon. Add the milk and stir until dough forms a ball.   Transfer the dough to a parchment paper lined baking sheet and pat into a 6-inch disk.  Slice the dough into 6 wedges.  Brush with the egg wash. Bake at 400 F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


Baked Oatmeal Cups (gluten-free & dairy-free)

Oatmeal is good for you right? And who doesn’t love muffins?! These are the best of both worlds! They have no flour, are gluten free, and dairy free, and the best part…. super easy to make! I love my baked oatmeal but it takes so darn long to cook! These are much quicker and they’re convenient to just grab one and go! Since they’re in muffin tins, and you add your extras at the end, you could split it up and make multiple kinds. I did half chocolate chip, which are chock full of ooey gooey melt in your mouth chocolatey goodness!! Its like eating a chocolate chip cookie for breakfast! Can’t top that one! LOL  The other half was blueberry coconut, and it was equally delicious, just in a more natural sugar, fresh fruit way! There are so many different variations on this, you really cant go wrong! You can keep these in the fridge for a week or just throw em in the freezer so you have them on hand for when you need a quick snack! All in all…. this one’s a keeper! Give it a try and enjoy! 🙂

Kitchen Update: Half the floor is tiled, and I’m not allowed in the kitchen while it dries so hopefully I’ll get one last thing cooked tonight before the oven is moved! Won’t be cooking much this weekend I guess!! Oh….. just remembered it’s Fathers Day so I better cook something up for that too! Guess I’ll have something SUPER yummy coming up! I’ll have to make it work somehow! Happy Fathers Day! 🙂

Baked Oatmeal Cups (Printable Version)


2 cup quick-cook or old fashioned oats
1/2 cup packed brown sugar

1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 1/2 cup almond milk

1/2 tsp vanilla
1/2 cup applesauce
2 Tbsp non dairy butter, melted

1/2 cup extras – raisins, nuts, mini choc chips, fruit, etc


Mix dry ingredients in a large bowl.  Add wet ingredients and stir well. Add desired extras.  Fill 12 greased muffin tins. Bake at 375 F for 25-30 minutes or until lightly browned. Let cool 10minutes in pan and then remove from tins.

Upside-Down Strawberry Shortcake (gluten-free & dairy-free)

Strawberries and cake…..need I say more?! Who doesn’t love THAT combination?! There are so many different variations of it too! Never have to eat the same ole boring dry shortcake…..not with a recipe like this anyways! Its a take on pineapple upside down cake…. only better! Its really simple and quick to make…. and just as quick to eat, it’s so tasty! The cake is nice and moist with a sweet, melt in your mouth fruit topping! No need for whip cream on this one! You could easily add in or substitute other berries for the strawberries as well. As you can see, I’m still stuck using paper plates and scrambling around as I made this!  Maybe that’s why it tasted so darn good?! All the extra effort I had to put into making it! LOL! Which reminds me…. here’s my kitchen update: Tiling the floor has proved to be a challenge…..of course I had to pick the 18 inch tile and want it laid diagonally, so finding a tile saw that was big enough was a little difficult! Thank goodness for friends with tools! 🙂 (It surprised me that we didn’t already have one, cause it seems my hubby has every tool you could imagine! His tools are like my clothes/shoes or cooking gadgets! Can’t ever have enough, am i right!?) Anyhow, the flooring is all laid out, just need to finish it up, which means another few days without an oven. Good thing i had my little cooking frenzy over the weekend so I’ve got some more recipes to share with ya stockpiled and ready to post! Hope you try this one out cause it’s a keeper! Enjoy! 🙂

Upside-Down Strawberry Shortcake (Printable Version)



2 Tbsp non-dairy butter, melted
1/2 c brown sugar
1 c of sliced strawberries


1 1/3 c gluten free flour

1/2 tsp xanthan gum
2/3 c sugar
2 tsp baking powder
2/3 cup almond milk
1/4 c non-dairy butter, melted
1 egg
1 tsp vanilla


In a 9 inch round cake dish, add the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and set aside. In a mixing bowl stir the flour, gum, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix until smooth. Pour over the fruit in the cake pan. Bake in the oven at 350 F for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Run a knife around the edges to loosen, then flip it over on to a serving plate, and remove the pan.

Baked Almond Chicken Tenders (Gluten-free & Dairy-free)

Between my cooking withdrawals and hubby taking out his back, this weekend was a great cooking catchup weekend for me!! SCORE!! NOT that I’m happy about his back… just meant the kitchen renovation progress went a little slower (he’s such a trooper!) and I was able to work amidst the mess! (Which I cleaned all day Saturday, my house was looking beautiful!! and when I woke up Sunday morning….it was all covered in sheetrock dust again! There’s no winning this one! LOL) Which is a good thing because starting tonight the floor goes in which means the oven goes bye-bye for a few days, thus… cooking. Considering how stuffed my fridge is though (I really did cook a lot this weekend!! Making up for lost time I guess!) I think we’ll have plenty to eat for a few days! So… you know what that means?! It means I’ve got quite a few posts coming up with some amazing new recipes to share!! This is one of them……and not only was it delicious, I kinda like having to use paper and plastic! NO clean up!! And I hope you all realize that cooking without a kitchen is really pretty hard. My dining room table, the laundry room sink, and the boxes of kitchen stuff stacked in my guestroom and basement have been my main go-tos! LOL Lots of running around (getting my workout is a bonus too!)… but it was all worth it in the end! Somewhere in this hectic weekend I managed to get my veggie garden planted too so I’m very excited about that and being able to use my own fruit and veggies soon!! That said…I’ll get to the recipe now! (are you guys like geeeez get to it already! LOL) It’s a wonderful, crunchy on the outside, tender on in the inside  full of almond flavor chicken. Not only is it baked instead of fried, its also gluten free and dairy free! (and egg free as long as the bread crumbs are too!) It was super easy to make (like i said I’m sticking with paper bowls every time! no clean up, no bleach, etc!!) Start to finish, it takes 30 minutes or less! Now THAT is pretty darn good for chicken this tasty! I served this up with a side of my yummy rice pilaf and mixed green salad and of course for dessert….oh wait, I guess you’ll have to wait for my next post for that one!! And trust me…..its amazing!!! Stay tuned…..and enjoy! 🙂



1 lb chicken tenders
Cooking spray

1/4 cup GF flour
Pinch salt

1/4 cup almond milk
pinch salt

1/2 tsp almond extract

1 cup GF Panko bread crumbs

1/2 cup chopped/sliced almonds
1/2 teaspoon salt


Preheat oven to 450 degrees Fahrenheit.

Spray aluminum foil lined baking sheet with non-stick cooking spray

Bowl 1- add flour and spices. Mix.

Bowl 2-Add milk, extract and salt. Mix.

Bowl 3- Add panko, almonds and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in milk. Drip off excess.

Roll chicken in almond panko mixture. Press mixture lightly into chicken.

Place breaded chicken tenders prepared baking sheet.

Lightly spray chicken with baking spray.

Bake chicken for 20+ minutes depending on thickness of the tenders until temperature reaches 180 F or higher.

Almond Joy Oatmeal (Gluten-free & Dairy-free)

So apparently I have to resort to making oatmeal in the microwave to get my cooking fix……..which this hardly qualifies, but it will have to do. All of my dishes are in boxes and my house is a huge mess under construction……and my pantry is in boxes too! I wanted to try something a little different for breakfast this morning though…and I LOVE almond joy anything so I figured why not try it with oatmeal! Its easy and quick to make…..although cooking in a paper bowl kinda threw me off! Took me 2 takes but finally got it!  Its super yummy! I added sugar to mine cause i have such a sweet tooth! Don’t think my stomach liked the almonds though….Im a week off on my acupuncture so I’ve been a little off this week! Hopefully I’ll get that and my kitchen back in order and be cooking again soon! In the meantime, I’ll have to let finding new recipes be enough! The drywall will be up tonight in the kitchen, and the floor goes in this weekend! Hopefully I’ll have cabinets up next week……which means a working kitchen again soon!! So bear with me…..I’ll be back full-time soon enough!! Enjoy! 🙂

Almond Joy Oatmeal (Printable Version)


1/2 cup quick oats

1 cup water or almond milk

shredded coconut

sliced almonds

dark chocolate chips

Pinch of salt

Sugar to taste


Prepare the oats according to package. Once cooked, stir in the coconut, almonds, salt and sugar and top with chocolate chips.

Parmesan-Basil Turkey Muffins (Gluten Free)

During renovation you  begin to expect things to go wrong. Murphy’s Law holds true here I think! If anything can go wrong, it will! LOL and it has! But….my wonderful, amazing, dedicated husband has made me so extremely happy this morning!!! Today is the day I get my oven back!!! That means that I can cook again!! I’ve been having cooking withdrawals the last week….I even resorted to making my delicious dark chocolate no-bake cookies yesterday (yes, microwave cooking!). Yup…dug out my dishes and got started, then realized my almond milk had gone bad since I haven’t been cooking, so off to the store to get some! Like I said…Murphy’s Law! LOL. Anyhow they got made and are delicious!! That helped scratch my itch to bake, but…. I’m pretty excited to be able to have my stove top and oven back! And I even get a little counter space because I have a glasstop stove! Score!! This will make things so much easier for me! I was starting to get worried I would run out of things to eat, plus I’m really getting sick of eating the same thing every single day!!! I’ve got some reallllly good recipes I want to try! I missed blogging too! I LOVE being able to share my recipes with all of you!

So time for a little kitchen update…. The ceiling is up and about half the recessed lighting is in! Half the hardi-backer is down on the floor. The electrical is done except for the stove and under cabinet lighting, which will be done this morning!! Then we can get the sheet-rock up on the walls! I’m hoping by this time next weekend, we’ll have the walls and ceiling done and textured and painted too!! Then the floor…..that’s gonna be a long process! We’re also still trying to decide on a back-splash. There’s so much that goes into it, color, design, pattern, type of stone, etc! Any suggestions? It’s coming along though! Super exciting watching  (and helping of course!) it come together!

So….on to the main course here! LOL. I made these little bad boys right before my kitchen went down and they’ve been a life saver! I eat them plain without any sauce or anything, but that’ s just because I cant eat tomatoes! Hubby on the other hand had one on pasta with sauce and cheese, as you can see here. It looks a lot prettier with the sauce then my plain boring little meat muffin! They sure are tasty though! And they freeze and reheat really well too! It only makes 6, and the muffins will be FULL! So if you need more, just double it up! Or buy one of the 3-pounders at Walmart and make a huge batch and freeze! I do that a lot since it’s so much cheaper….make these or my tasty 30-minute meatballs! Those have been handy having on hand too! Now that my stove top will be up and running I can finally have some pasta again to go with!! Can’t wait to start cooking again! Stay tuned……and enjoy! 🙂

Parmesan-Basil Turkey Muffins (Printable Version


1 lb ground turkey

1/2 cup old fashioned oats

1/4 cup onion, diced

½ tsp minced garlic

1 tsp parsley

½ tsp basil

2 eggs

1/2 cup grated parmesan cheese

salt & pepper


Place all ingredients in a Kitchenaide mixer, and mix until well combined. Roll into 6 balls. Place balls in greased muffin tin. Bake at 375 F for 35 minutes or until a thermometer reaches 180F or higher. Run a knife around muffins before removing muffins from tin. Top with tomato sauce, basil and parmesan cheese if desired.

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