Archive for March, 2013

Cinna-Mini’s (Gluten and Dairy Free!)

Is it just me, or is time just flying by? I honestly hadn’t even realized that it had been almost 2 weeks since my last post! But…I have been a very busy girl, and it has paid off! It’s official! I finally have all my classes done, my state exam has been passed, I’ve paid my dues, and am now officially a Realtor! Tomorrow is my last day of work in my current job, and Monday I’ll be off and running selling houses! I’m going to apologize in advance, as it’s my first week, AND I’ll be out of town for a work conference most of next week, I’m probably not going to have time to post, much less cook! LOL Unless…….I create something new and exciting for Easter….so stay tuned! Ok, so on to the recipe…this one was SO worth the wait! These sweet, little scrumptious melt-in-your-mouth morsels are now one of my favorites. You all know by now that I have a thing for cinnamon roll anything! These are not only cute and bite size, but they’re actually easier than you think to make.  I will warn you, you better have a sweet tooth cause these are overwhelmingly sweet. You  might think about cutting the brown sugar cinnamon in half if you want less sweet. I have a major sweet tooth and even I could only handle one of these! LOL Alright, lots to do, so hope you give this one a try, have a wonderful Easter, wish me luck on my new adventure, and enjoy! 🙂

Homemade Cinna-Minis (Printable Version)Cinna-Mini's


1 cup gluten free flour

½ tsp xanthan gum

1 tsp. baking powder

¼ tsp. salt

1/2 cup – ¾ cup almond milk

2/3 cup brown sugar, packed

1 ¼ tsp. cinnamon

3 Tbsp non-dairy butter, softened

For the glaze:

1 cup powdered sugar

1 tablespoon almond milk

½ teaspoon vanilla extract



Preheat the oven to 400° F. In a small bowl, stir together brown sugar and cinnamon. Set aside. Whisk the flour, gum, baking powder, and salt together in a large bowl. Stir in the milk and mix until just combined. The dough will be soft and moist. On a lightly floured piece of cling wrap, press the dough out into a rectangle that’s roughly 12″x7″. Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end (one of the 7″ sides), roll the dough up into a tight spiral. Use a sharp knife to cut the roll into small spirals. Place the cinnamon buns into an 8″ or 9″ greased baking pan. Bake for about 12-15 minutes, until the buns turn a faint golden. While the buns are cooling, make the glaze by mixing powdered sugar with milk and vanilla in a small bowl until smooth. Drizzle the glaze over the cinnamon buns and serve immediately.


Chicken Corn Chowder (Gluten & Dairy Free)

So apart from not having any time (although i DID finish my very last class last nite and i take the exam tonight! YAY!) we’ve been trying to limit our grocery spending. I’ve gotten organized, and have been sticking to it and can’t believe how much money we’re saving! This is partly because it’s pretty darn expensive to start a new career, especially when you go from a steady paycheck to commission based sales, and who knows when my next paycheck will be! We also have a whole pantry and freezer full of food. So…now I look at my week and how much stuff i need to do. That determines if I’ll have time to cook or not! LOL Either way i try to pick out quick and easy recipes, that either I can do, or hubby can help out with. I’m looking forward to a little more time to get back to cooking here really soon!

Another thing I look for is how much its going to make. Are there going to be leftovers?Also is the recipe budget friendly?! I use a weekly food planner to schedule out my meals for the week, determine the list of ingredients and then consult my freezer, fridge and pantry. Whatever i don’t have goes on the list. And if you haven’t downloaded a list app for your phone…do it! Oh my goodness, I don’t know how i survived without one before! LOL It’s great! I can make my grocery list right on my phone. I even programmed all the prices into it so when i make my list i know exactly how much we’ll need to spend for that weeks groceries. Then when you shop you just check it off right on your phone! No more forgetting the list on the fridge! LOL My attempt is $50 or less a week….and amazingly I’ve stuck to it, and even spent as little as $35 a week! I honestly didn’t know i had it in me! I’m the kind of girl who just buys whatever she wants…. but for now we’re on a tight budget. Hope that helps you out…its a great way to be both organized and save some money!

Now on to the recipe…. super easy, pretty quick to make…. and a great way to use up that leftover roast chicken from the weekend! LOL It made a huge pot, so we’ve been eating off it all week….score! No more cooking for me this week! It’s both gluten and dairy free, but still sooo delicious! Who doesn’t love chicken corn chowder right?! Enjoy 🙂

Chicken Corn Chowder  (Printable Version) Chicken corn chowder


1-15 oz can kernel corn and 1-15 oz can cream corn
1/3 cup cooked & crumbled bacon
2 green onions
3 medium potatoes, any kind, skins left on
2 tablespoons gluten free flour
3 cups almond milk
2-3 cups chicken broth
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
2 cups cooked chicken, chopped or shredded

Salt and pepper, to taste


In a large stock pot, let a dash of oil heat up. Wash and chop the potatoes, leaving skins on. Slice the green onions and separate the greens from the whites. Place the potatoes and white onion pieces into the pot and cook over medium heat 2-3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute. Pour in the milk, chicken broth, thyme, parsley, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer for 15 minutes or until the potatoes are tender. Add the corn, chicken, and bacon. Cook over low heat until heated through, about 5 minutes. Garnish with green onions, bacon, and cheddar cheese.


Crockpot Chicken Fajitas (Gluten & Dairy Free)

Its a beautiful sunny morning and how can you not be in a great mood!? I am so ready for spring! I also have an exciting adventure ahead of me that I’ve been working towards the past month or so, which is why i haven’t posted much lately. I’ve been studying to get my Real Estate Brokers License and working 80+ hour weeks every week is exhausting! LOL So between working 2 jobs and doing classes every-nite…. the new recipes are few and far between these days. Only a few more short weeks though and I’ll be done and hopefully have time for some much needed baking/cooking and recipe sharing! Thank goodness for a helpful hubby and a crockpot! I’ve been resorting to the crockpot lately as it’s such a huge time-saver, and you really can’t mess it up! LOL Slow cooking produces such amazingly delicious food! And this is a great place to start! I  basically took my usual chicken fajita recipe and threw it in the crockpot instead! I have a freezer full of chicken so this worked perfectly! The flavor is wonderful and the best part? There’s plenty of leftovers! YES! Hope you all will give this one a try….wish me luck on my new adventure! Enjoy 🙂

Crockpot Chicken Fajitas (Printable Version)crockpot chicken fajitas


  • 1-2 lbs chicken breasts or tenders
  • 3 large sweet peppers:

(red, yellow & green), sliced

  • 1 large sweet onion, sliced
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp liquid smoke
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • Corn tortillas
  • Toppings: cheese, salsa, sour cream, guacamole, etc.


  • Slice onions and peppers, set aside.
  • Mix the lemon juice – garlic powder.
  • Place chicken in crockpot and pour lemon juice mixture over the top.
  • Cover and cook on low 5 hours.
  • After 5 hours, shred up the chicken and add the sliced peppers and onions and cook another 1+ hour.
  • Serve on warm corn tortillas and top with cheese, etc.

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