Archive for July, 2012

Pancake Squares (Gluten & Dairy Free)

Ok, so this is going to be one of the easiest (and tastiest!) things you’ll ever bake! I love breakfast…. but some mornings, ya just don’t have time for anything fancy! Like Monday mornings….at least for me! LOL They are the WORST and they kind of carry over to well…every morning for me!!  Im always running late, no matter how hard i try or how early i get up! But….I know that breakfast is the most important meal of the day! That combined with my love of breakfast food….and my constant lateness factor…. led me to these yummy pancake squares! I have to say….these are absolutely perfect because you can mix it up in no time flat and then stick it in the oven and go jump in the shower. When you get out…viola! Breakfast is ready! Just a forewarning here: If you’re like me in the mornings, you’re frantically tryin to scarf down these delicious pancakes and get ready at the same time, which usually just ends up with me, a big sticky mess, with syrup in my hair! LOL  No seriously! Haha. That said…ahh I’m running late and gotta get ready for work! I hope you give these a try! They really are just pancakes….in squares! LOL And no need to stand over them impatiently waiting for them to be flipped on the griddle and done already so you can just EAT them! And the best part (other than the quick and easy part!) is that they are both gluten and dairy free too! So…. Enjoy! 🙂

Pancake Squares (Printable Version)

Ingredients:
3/4 cup almond milk
2 Tbsp oil
1 large egg
1 Tbsp sugar
1 cup GF flour

¼ tsp xanthan gum
2 tsp baking powder
1/4 tsp salt

Directions:

Preheat oven to 350 F.  Lightly grease an 8×8 baking dish.  In a large mixing bowl, beat together milk, oil and egg.  Add sugar, baking powder and salt, then gradually beat the flour and gum in. Pour batter into prepared pan. Bake for 20-25 minutes.

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Pineapple Chicken Pizza (Gluten, Dairy & Yeast Free)

For some reason Ive been craving pizza lately. And I like to try new kinds……as you can tell by my last few pizza posts! Ive got a few more up my sleeve, but this one i just had to share cause its so darn tasty! I LOVE pineapple chicken……and I had a nice fresh pineapple, so I thought….why not just make a pineapple chicken pizza?! I had just bought some applewood-flavored liquid smoke too, so I gave that a try…….the flavor of this pizza is amazing!! I used real cheese, but to make it dairy free, just use soy cheese. These reheat really well too……mmmm can’t wait for lunch leftovers today! And i just have to say it…….again…..i LOVE my mini tart pans!! They make the crust SOOO much better!! And then they’re also portion controlled! LOL  The kitchen is coming along……I should have some photos up soon……which means a bake-a-thon is in the works!! YAY!! I can’t WAIT! Got any pizza suggestions or requests, let me know! Im always up for trying new things!! Enjoy! 🙂

Pineapple Chicken Pizza (Printable Version)

Ingredients:

Pizza Crust:

1 1/3 cup GF Bisquick

½ cup water

1/3 cup oil

2 eggs

Cooking spray
Chicken:

2 chicken breasts, cut into 1-inch pieces

Applewood-flavored Liquid Smoke

Chicken broth

Toppings:

1 cup grated mozzarella cheese
1/2 cup grated cheddar cheese

¼ c crumbled bacon bits
½ cup diced fresh pineapple
2 green onions, chopped

¼ cup diced sweet red pepper

Directions:

Preheat the oven to 425 degrees. Mix crust ingredients in medium bowl. Spray 6 mini tart pans and spread crust evenly into pans. Bake 10 minutes. Meanwhile cook the chicken in the chicken broth and liquid smoke until cooked through. Top with the cheddar cheese, then the chicken, bacon, pineapple, peppers, onions and mozzarella cheese. Bake for another 10 minutes, until all the cheese is melted and the crust is golden brown.

Zucchini Sausage Bake (Gluten Free)

It must be summertime since I seem to have an abundance of zucchini squash in my veggie garden! My mind is already running a million miles a minute thinking about all the things I want to make with them! I decided to start with a hot dish. This casserole is loaded with flavor and is super easy to make! You can’t go wrong with a cheesy baked casserole right?! The sausage and zucchini make a great pair…..its just a nice one-dish meal! (To make it dairy free, just sub the cheese for soy  cheese. I just used regular cheese because its the lesser of 2 evils, dairy vs soy! haha) And since I had the food processor out, I shredded up a bunch and have it ready to go for the next few recipes I want to try! Of course this is a little premature, since my kitchen isn’t done, but the granite counters are almost done, and then the plumbing!! It will be SOOO nice to have a sink and dishwasher again! Not to mention actual finished counter-space!! LOL  I do what i can for now though, and this was well worth the hassle! Give this one a try and look forward to some more amazing zucchini recipes to come! Enjoy! 🙂

Zucchini Sausage Bake  (Printable Version)

Ingredients

    • 2 1/2 cups uncooked GF penne pasta
    • 1/2 lb ground sausage
    • 3 cups shredded zucchini
    • 1/2 cup diced onion
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 garlic cloves, minced
    • 1/2 cup chicken broth
    • 1 Tbsp gluten free flour
    • ¼ cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Cook pasta in according to package.
  3. Cook sausage until browned. Add zucchini, onion, garlic, and salt and pepper. Sauté 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
  4. Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage, and Parmesan cheese in a bowl; toss well. Spoon into a greased 3 qt baking dish. Sprinkle with mozzarella cheese.
  5. Bake for 20 minutes or until bubbly and lightly browned.

Honey Sesame Chicken w/ Garlic Ginger Noodles (Gluten, Dairy & Soy Free)

OMG! Seriously…..that about sums this meal up! I couldn’t believe how good it was, especially for not having soy sauce in it! This has got to be one of the quickest, easiest meals ever! It takes like 15 minutes, maybe! The chicken was so tender and had a nice sweet flavor, and it mixed really well with the garlic ginger noodles! I keep seeing all these recipes for yaki-soba noodles and I was like…I WANT THAT!! So I just kinda made up my own by throwing stuff in, which is why there are no measurements for the pasta. Its totally made to suit your taste. Mine was perfect (for me!) as it had a slightly sweet, yummy garlic-ginger taste and the Sraracha added just enough kick in the aftertaste! You can also use fresh chives or green onions, but I was lazy and just used the dried ones. I think next time I’ll also add some shredded carrots to the pasta as well! Give it a little something more. I’m so glad that I finally got around to tryin this…..Ive been meaning to for awhile, and there’s been this little birdie who keeps reminding me to do it (haha you know who you are!!) so thank you for the push! This one is definitely a keeper!! Give it a try and enjoy! 🙂

Honey Sesame Chicken (Printable Version)

Ingredients:

  • 1 lb chicken, cut into strips
  • 2 Tbsp sesame seeds
  • 1/4 cup honey
  • 1 cup chicken broth

Directions:

Put chicken into a frying pan with the chicken broth and cook until the chicken is nearly cooked through.

Pour in the honey and cook until browned. Add sesame seeds and stir well.

 

Garlic Ginger Noodles

Ingredients:

  • GF Spaghetti Noodles
  • Ground ginger
  • Garlic powder
  • Sesame oil
  • Honey
  • Salt
  • Sriracha
  • Chicken broth
  • Dried chives

Directions:

Cook pasta according to package directions. Add the rest of the ingredients and cook, stirring until thickened. Top with sesame chicken and sprinkle with chives.

 

S’mores Cookies (Gluten & Dairy Free)

Its summertime, and who doesn’t love s’mores right?! I  know I sure do! But….I’m lazy… and s’mores take time and so I improvised and decided to make S’mores cookies instead! Much less messy, yet still amazingly delicious with their gooey bits of melted marshmallows and chocolate in each bite! They don’t even have graham crackers in them (which is good cause the GF ones aren’t the tastiest! LOL) but they still taste just like s’mores!! Amazing!! And….fair warning…..these are addicting! Seriously… I’m glad I put most of them in the freezer cause the plate i left out was gone in like a day! Yup…..feeling like a fatty right now! LOL So I’m kinda glad they’re gone! Remove the temptation right?! These are simple to make, and they make a TON! And……as usual they are both gluten and dairy free! Score! You’ll find I have a thing for S’mores, I’ve got some other recipes up my sleeve, but definitely give these a try, or even my S’mores Granola Bars, which are no bake ~ a nice bonus!  Enjoy! 🙂

S’mores Cookies (Printable Version)

Ingredients:

1/2 cup non-dairy butter, softened

1/2 cup shortening

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 & 1/2 tsp pure vanilla extract

3 cups gluten free flour

1 1/2 tsp xanthan gum

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups old-fashioned oats

1 cup Ghiradelli semisweet chocolate chips

1 & 1/2 cup miniature marshmallows

 

Directions:

In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, xanthan gum, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, chocolate chips and marshmallows. Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Taco Pizza (Gluten, Dairy & Yeast Free)

Ever want two different kinds of food at once?  They both sound so good but you just cant decide which to have?! The only thing to do is to combine them……which led me to this wonderfully delicious taco pizza. To ensure a nice taco flavor, I added taco seasoning to the crust as well as the meat. The crust is topped with re-fried beans as the sauce, taco meat (you can use ground beef, I just used ground turkey cause i don’t eat red meat) and of course taco toppings! I used red peppers instead of tomatoes as I cant have them, but either will work! These are super easy and quick to make, and not only are they cute, they are TASTY! The crust is crispy yet still soft and the beans compliment the taco flavor. You can serve these with shredded lettuce, sour cream, salsa, guacamole, etc if you want, but they are amazing without! They are even yummy reheated (not that you’ll have that problem!) To make them dairy-free you can use soy cheese……but i splurged on this one! Ive got some more new recipes to try soon, as my kitchen will have counters and a sink again soon! Well I’m off to bake…. so look forward to my next post! I’ll give you a hint…..my sweet tooth is craving cookies! Enjoy! 🙂

Taco Pizza (Printable Version)

Crust:

  • 1 1/3 cup GF Bisquick
  • ½ tsp GF taco seasoning
  • ½ cup water
  • 1/3 cup oil
  • 2 eggs
  • Cooking spray & corn meal

Mix crust ingredients in a medium bowl. Spray 6 mini tart pans with cooking spray and sprinkle with corn meal. Spread batter evenly into pans. Bake at 425 F for 10 minutes. Meanwhile cook your meat, add taco seasoning and prepare toppings.

Toppings:

  • 1  lb lean ground turkey
  • 1-2 tsp GF taco seasoning
  • 8 oz can refried beans
  • 1 cup shredded taco blend cheese
  • ½ cup sliced black olives
  • ¼ cup chopped red bell pepper
  • 2 green onions, chopped

Spread beans over crust. Top with meat, sprinkle with toppings.  Return to oven and bake 10 more minutes until cheese is melted.

Thai Pineapple Fried Rice (Gluten, Dairy & Soy Free)

So 2 weeks ago I posted about the amazing food I had at Mai Thai! I finally got around to making my own version because it was just so darn tasty, I just had to have more! LOL We got some of the cabinets in and the plywood down for the counters this weekend, which meant that i actually had some counter space to work on!! It felt so great being back in the kitchen again! I’ve got the fridge stocked and some new recipes to try for this week! This amazing stir fry is full of flavor! Its unique because its got fruit and nuts in it as well as  vegetables. The zing depends on how  much Sriracha you put in. I don’t like too much spice, but a teaspoon or two is just right for me. Feel free to add more tho! Not only is this gluten and dairy free, its also soy free, which you cant seem to find at a restaurant! It makes alot too! It filled up both shells plus another 2 cup container. I attempted to eat this with chopsticks cause its more fun that way but I’m not very good at it, plus its so good a fork makes for faster eating! LOL Anyhow, hope you give this one a try! Enjoy! 🙂

Oh yeah… my kitchen update! We made some progress this weekend!! Like i said we got the cabinets in….I got all the trim work painted. Then a long trip to Home Depot and we got our cabinet hardware, backsplash and blinds picked out! Its sure nice having blinds up again! Especially since it was 105 degrees today! LOL Its looking SO good! Once we get a little more done I’ll post some pix but for now Im just happy I can cook again! As you can see……I went all out! 🙂

Thai Pineapple Fried Rice (Printable Version)

 Ingredients

1 whole fresh pineapple

¼ c oil

1 tsp minced garlic

1 lb chicken, chopped

3 cups cooked, cold jasmine rice

2 Tbsp brown sugar

1 -2 tsp sriracha

½ tsp salt

½ cup each of: frozen peas & carrots, cashews, raisins, shredded coconut, chopped sweet peppers

1 tsp sesame oil

2-3 green onions, sliced

2 eggs

Directions:

Cut the pineapple in half and hollow out each side. Chop up the fruit and set both the shells and fruit aside. Heat the oil in a large skillet or wok over med-high heat. Cook the chicken and garlic until chicken is cooked through. Stir in the rice, seasonings and extras, including the pineapple chunks, and stir fry for 10 minutes. Meanwhile, cook the eggs, scrambling and add to fried rice. Drizzle the sesame oil and stir in the green onions. Spoon into the pineapple shells and top with green onions.

Baked Taco Cups

Wow where has the time gone?! I didn’t realize it had been so long since I posted! This has been a weird crazy week with the 4th in the middle, and I guess its also cause the last week I haven’t even had an oven! Issues with the flooring…. but the kitchen is looking great! Its all textured and painted, all the trimwork is up, we even brought in some of the new cabinets to see and it looks amaaazing! I can’t WAIT to get it all done! That said, this is gonna be a short post… so on to the recipe. Since Ive gotten hooked to breakfast burritos and wraps and have a bazillion tortillas around….I thought I’d try these little guys out! They’re super quick and easy to make! The fillings all melt together and you blend the yummy melted cheese with the crunch of the taco shell….you really can’t go wrong with these! Enjoy! 🙂

Baked Taco Cups (Printable Version)

Ingredients:

Small corn tortillas

Non-stick baking spray

Fillings: meat, rice, beans, cheese, olives, corn, peppers, tomatoes, etc

 

Directions:

Heat tortillas in microwave. Spray each side of the tortillas and press them into greased muffins tins, overlapping edges as needed to fit. Bake at 375 F for 5 minutes. Take out of oven, fill with fillings, and bake for another 5-8 or until golden brown.

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