Thursday, December 6, 2012

Chocolate - Sesame Cookies (also Gluten/egg free version)

8 oz semisweet chocolate
2 TBSP butter
3 TBSP tahini
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup packed brown sugar
1 tsp vanilla
1/2 cup sesame seeds

In a medium bowl combine flour, baking powder and salt; set aside. In a small saucepan melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini and set aside.

In a large mixing bowl beat eggs until frothy. Add brown sugar and vanilla; beat until well combined. Beat in chocolate mixture. Add flour mixture and beat just until combined. Cover and chill about 30 minutes or until easy to handle.

Preheat oven to 350. Roll dough into 1 inch balls; roll in sesame seeds and place on ungreased cookie sheet 2 inches apart.

Bake 10 - 12 minutes or until puffed up and set on the bottom. Transfer to a wire rack or parchment paper to cool.


8 oz semisweet chocolate
3 TBSP butter or preferred substitute (such as coconut oil)
3 TBSP tahini
1/2 cup rice flour
3 TBSP potato starch
1 TBSP tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 tsp salt
2 TBSP ground chia seeds + 6 TBSP water, combined
3/4 cup packed brown sugar
1 1/2 tsp vanilla
1/2 cup sesame seeds

In a medium bowl combine flour, starches, xanthan gum, baking powder and salt; set aside. In a small saucepan melt chocolate and butter over low heat, stirring frequently until smooth. Remove from heat; stir in tahini and set aside.

In a large mixing bowl beat together chia seed mixture, brown sugar and vanilla. Beat in chocolate. Add flour mixture and beat just until combined. Cover and chill 40 minutes to an hour. It will remain a bit soft but workable.

Preheat oven to 350. Roll dough into 1 inch balls; roll in sesame seeds and place on an ungreased cookie sheet 2 inches apart. Bake about 15 minutes or just until edges begin to crisp. Transfer to parchment paper (they will be too soft for a wire rack). Enjoy warm!!

Wednesday, November 28, 2012

Cranberry Cornbread Cake

A yummy and not too sweet addition to your Holiday meal!

For the filling:
2 1/2 cups fresh cranberries
1/2 cup + 1 TBSP grade A maple syrup
1/4 cup water

For the topping:
2/3 cup all purpose flour
1/3 cup cornmeal
1 1/2 tsp baking powder
1 large egg
1/2 cup milk
1/2 cup unsalted butter - melted and warm
1 tsp vanilla
1/2 tsp salt

Preheat oven to 400. Butter a 10 inch casserole or ceramic pie plate.

Over medium heat combine cranberries, 1/2 cup maple syrup and water in a medium saucepan. Bring to a simmer and cook about 3 minutes; just until they start to pop. Set aside 1/2 cup of the berries and sauce and pour the rest into your greased casserole dish; heat in oven for 5 minutes.

For the topping: Whisk together flour, cornmeal, baking powder and salt. In a separate bowl combine egg, milk, vanilla and butter; add flour mixture and whisk together. Remove baking dish from oven and spoon batter over berries - it's ok if they aren't covered completely. Spoon reserved berries and juice randomly over the batter.

Bake 15-20 minutes until topping is golden brown. Remove from oven and sprinkle with remaining 1 TBSP syrup. Cool 5 minutes before serving and top with whipped cream!

**Allergy-free substitutions:
Flour - gluten free all purpose flour
Butter - coconut oil
Egg - EnerG egg replacer or 1 TBSP ground chia seed mixed with 3 TBSP water
Milk - So Delicious Unsweetened coconut milk or for a bit more sweetness Almond Breeze Vanilla             Almond milk

Thursday, November 15, 2012

Duck & Bacon Fried Rice

Duck breast - tenderized and marinated over night in sprite and brown sugar
1 TBSP olive oil
1 cup wild or brown rice - cooked in chicken broth
3 strips thick cut pepper bacon - cut into 1/2 inch pieces

Heat olive oil in a large skillet over medium heat. Cut marinated duck breast into small pieces; add to pan with bacon. Cook until bacon is tender done. Add rice and season to desired taste.

Cashew Chicken

2 boneless, skinless chicken breasts - cut into 1 inch pieces
1/4 cup all purpose flour
1 tsp black pepper
4 TBSP olive oil
1/2 cup soy sauce
4 TBSP rice wine vinegar
4 TBSP ketchup
3 TBSP brown sugar
2 garlic cloves - minced
1 tsp grated fresh ginger or ground ginger
1/2 tsp red pepper flakes
3/4 cup cashews

Combine flour and pepper in a large bowl or Ziploc bag. Add chicken and toss until coated. Heat oil in a large skillet over medium-high heat. Brown floured chicken 4-5 minutes, stirring and rotating to cook on all sides. Place chicken in slow cooker lightly coated in cooking spray.

In a bowl combine soy sauce, ketchup, rice vinegar, sugar, garlic, ginger and red pepper flakes; pour over chicken and stir to combine.

Cook on low for 3 to 4 hours. Stir in cashews about 10 minutes before serving. Serve over fried rice!

*Allergy-free substitutions:
Flour - gluten free all purpose flour
Garlic - omit, replace with 1/2 tsp onion powder
Soy Sauce - tamari or GF soy sauce of choice

Tuesday, November 6, 2012

Tomato Cream Sauce

I put this on my steak, but it would also work great on pasta or gnocchi!

olive oil
4-6 cloves garlic - minced
5 large tomatoes - pureed & strained or just chopped and mashed up a bit
1/2 cup cream
2-3 TBSP tomato puree
fresh basil - chopped
salt and pepper

Heat the olive oil in a large skillet over medium heat. Add the garlic and saute about 1 minute. Add the tomato, tomato puree, basil and cream. Simmer 10 - 15 minutes or until it reaches desired consistency. Season with salt and pepper.

Allergy-free Substitutions:
cream - coconut milk (canned or So Delicious unsweetened)

Wednesday, October 31, 2012

Allergy Free Pumpkin Pie

What are the Holidays without pie?!!

For the crust:
2 1/2 cups mixed GF flour (I used all purpose, coconut flour and rice flour)
1/2 tsp xanthan gum
2 sticks cold butter
1/2 tsp salt
6 TBSP ice water

Combine flours and salt in a food processor - pulse to combine. Add butter and pulse until the mixture looks like small peas. Add 1 TBSP of water at a time and pulse; continue just until the dough starts to hold together. Split in half and form into 2 balls, wrap in plastic and refrigerate about 15-20 minutes.

Place one cold dough ball between 2 pieces of cling wrap. Roll out with a rolling pin. Take off the top piece of plastic and roll the flattened dough around your rolling pin and transfer to a pie plate. Fold under the edges and flute with finger tips.

Preheat oven to 425

For the filling:
1 can pumpkin puree or 1 1/2 cups baked & pureed pie pumpkin
3/4 cup brown sugar or 1/2 cup crystalline fructose or honey (more if you like a very sweet pie)
1/2 tsp salt
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
5 TBSP corn starch
3 TBSP ground chia or flax seed
1/2-3/4 cup So Delicious coconut milk or Almond milk

In a small bowl combine sugar and spices. In a large bowl combine milk, ground chia seed and cornstarch; whisking until well combined. Add pumpkin and sugar/spice mixture. Pour into prepared crust.

Bake at 425 for 15 minutes. Reduce heat to 350 and bake 30-40 minutes or until a toothpick inserted near the center comes out clean. Let cool and top with coconut ice cream or coconut whipped cream.

The closest allergy free whipped cream I have found to the real thing.
You will need:
1 can full fat coconut milk (not the Lite)
*2-3 TBSP powdered sugar (optional)
*1/2 tsp cinnamon (optional)

Refrigerate the unopened can of coconut milk overnight along with a metal bowl.
Open the can and spoon out the firm white layer on the top into your chilled bowl, avoiding any of the liquid at the bottom. Add sugar and cinnamon and bet with an electric beater on medium speed until it become smooth and fluffy. It can be refrigerated but will lose some of it's fluffiness so it's best to eat it right away.

Spicy Chicken & Mushrooms

3 TBSP olive oil
2 cloves garlic - minced
1-2 TBSP fresh ginger - minced
2 cups mushrooms - sliced (i used button mushrooms and a portabella)
1/2 cup scallions - sliced
1 cup chicken stock
2 TBSP flour
1/2 tsp red pepper flakes
salt and pepper to taste
1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces
2 TBSP soy sauce
1 TBSP rice vinegar
1/2 cup cilantro - chopped

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook about 1 minute. Stir in mushrooms, scallions, red pepper flakes and 1/3 of the stock; cook 3 minutes, stirring often.

Reduce heat to medium, sprinkle flour over mushroom mixture and stir until combined. Add chicken, salt, pepper and the rest of the chicken stock. Cook, stirring often, until chicken is cooked through.

Stir in soy sauce, rice vinegar and cilantro. Cook 1 minute. Serve over rice or potatoes!

**Allergy-free substitutions:
Flour - all purpose gluten-free flour
Garlic -omit
Soy Sauce - tamari or GF soy sauce of choice

Nutty Rice

1 cup basmati or wild rice
1/2 cup almonds
1/2 bunch parsley or cilantro
2 cloves garlic
2 TBSP lemon juice
1 1/2 TBSP olive oil
1/2 medium cucumber - diced
salt and pepper to taste.

Cook rice according to directions. When it is done cooking, remove from heat and let cool.
In a food processor, combine parsley/cilantro, almonds and garlic - pulse until finely chopped. Add to cooled rice along with olive oil, lemon juice, cucumber and salt and pepper.

Tuesday, July 31, 2012

Brown Sugar Beans & Meat

My favorite bean recipe! Great for BBQs, potlucks and picnics!

3-4 cups dried beans of choice or 1 can lima beans, 1 can kidney beans & 1 can pork & beans
*if using dried beans you will also need 1 cup beef or bone broth
1 onion - chopped
1/2 cup brown sugar
2 TBSP dry mustard
1 lb ground beef
1/2 lb bacon - chopped into smallish chunks
salt and pepper to taste

Start by boiling dried beans to specifications. Rinse, drain and place in 4 quart or larger crock pot. In a large skillet over medium high heat, cook bacon (until almost crispy) and brown beef. Drain and add both to crock pot. Saute onion until tender and add to crock pot along with broth, mustard, brown sugar, salt and pepper.
Stir until combined and cook on low 1-2 hours.

Monday, July 23, 2012

Sweet & Spicy Granola

I wanted a healthier, less sugary snack alternative to store bought I made my own!!

2 cups thick rolled oats
1/2 cup raisins
1 cup unsweetened, large flake coconut
2 cups assorted nuts (cashews, peanuts, almonds, pecans) - roughly chopped
1/4 cup ground flax seed
1 tsp allspice
1 tsp cinnamon
1/4 tsp chili powder
a few dashes cayenne
1/4 cup honey
3 TBSP olive oil

Preheat oven to 350 and line a baking sheet with parchment paper.
In a large bowl, combine the oats, raisins, nuts, flax seed and spices.

Heat olive oil and honey just until warm and pour over mixture. Toss in bowl until everything is well coated and spread evenly on lined baking sheet.

Bake 30-50 minutes, stirring and flipping occasionally until lightly golden. Let cool. Break apart and store in tupperware or Ziploc bag!

Monday, June 25, 2012

Slow Cooked Oven Stew

You will need a Dutch Oven.

4 cups beef stock
1 - 1 1/2 lb beef or venison roast, cut into 1 inch cubes
1/2 - 1 lb small red potatoes, cut into quarters
1 cup chopped carrots
1 shallot or onion - roughly chopped
1 cup fresh or frozen green beans. if using fresh - remove ends and cut into small equal lengths
2-4 celery stalks - cut into 1 inch pieces
1/2 cup fennel root - chopped
7-8 button mushrooms - quartered
2 cloves garlic - minced
1 bay leaf
1 tsp dried thyme
2 TBSP Italian seasoning
1 tsp black pepper
1/2 tsp salt
4 TBSP flour (or gluten free flour or potato starch)
3 TBSP butter

Heat oven to 325. In a 6 quart dutch oven, combine stock, meat, veggies and seasonings.

In a small pan melt butter. Slowly add flour and whisk until bubbly. Add a few tablespoons of stock and whisk to make a roux. Pour over contents of Dutch oven and stir to combine.

Cover and cook 2-4 hours, stirring occasionally. Discard bay leaf before serving.

Green Bean Fries

Made these the other night and even got an approval from the man of the house :)

Green beans - washed and ends cut
Olive oil
Garlic salt
Chili powder
*Cayenne (optional)

Preheat oven to 400 and line a baking sheet with parchment paper.

In a bowl toss green beans with olive oil and seasonings. I used a lot of chili powder; I like spice!
Arrange on prepared baking sheet and bake 20-30 minutes, flipping once or twice, until they reach desired crispiness!

Monday, June 18, 2012

Italian Slow Cooker Roast

Bottom round roast or cut of your choice
enough beef broth to just cover roast
3 carrots - cut into large pieces
*8-12 mushrooms - cut in half (optional)
1 packet Italian style salad dressing mix
2 tsp salt
2 tsp pepper
2 tsp oregano
2 tsp basil
2 tsp dried parsley
1 tsp onion powder
2 bay leaves

Place meat, carrots and mushrooms in slow cooker. In a large bowl combine broth and seasonings - pour over meat. Add bay leaves.
Cook on low for 10 -12 hours or on high for 4 - 5 hours.
Serve with mashed potatoes and gravy made from cooking broth.

Wednesday, June 13, 2012

Cornmeal Crusted Trout

4 trout filets - deboned
1 cup corn meal
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley
herb butter
coconut oil

Mix together cornmeal and dry spices in a shallow plate or bowl.
Heat about 4 TBSP coconut oil in a large skillet. Dredge filets in cornmeal mixture and cook about 4 minutes on each side - starting with skin side facing up.
Remove from pan and top with a dollop of herb butter! Moist, flavorful and you can even eat the skin! (Make sure to take the scales off though).

Make a yummy sandwich on toasted bread with stone ground mustard, bacon, cabbage and tomato!!

Friday, June 8, 2012

Spicy Sweet & Sour Meat Balls

1 lb lean ground meat
1 egg
1/4 cup milk
1/4 cup bread crumbs
4 cloves garlic - minced
1/2 tsp black pepper
1/4 + tsp cayenne
1/4 tsp salt
olive oil

Sweet & Sour Sauce
1/4 cup soy sauce
1 cup water
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup pineapple juice
1/2 tsp garlic powder
pinch salt
1 tsp red chili paste
1 tsp ground ginger
1-2 tsp lemon juice
4 TBSP cornstarch
*1/4 cup ketchup (optional)
*red food color (optional - i use it when making chinese)

For the meatballs: whisk together egg and milk. Mix in bread crumbs and let stand 5 minutes. Add beef, garlic, pepper, salt and cayenne; mix thoroughly with hands. Shape into 1 inch balls.

Preheat oven to 400.

Heat olive oil in a large pan over medium heat. Cook meatballs, turning a few times, 3-4 minutes to sear outside. Transfer to a baking dish or cast iron skillet and place in oven. Bake while making S&S sauce, but check occasionally to keep from over cooking.

For sweet and sour sauce - combine all ingredients in a pan over medium heat. Make sure to mix cornstarch with a little water before adding to prevent clumping. Whisk until desired thickness.
Serve over meat balls. Garnish with sliced scallions!

Allergy-Free Lentil Meat Balls

1 cup lentils
olive oil
1/2 large onion - minced
1 carrot - minced
2 celery stalks - minced
2 garlic cloves - minced
1 TBSP fresh Thyme (or 2 tsp dried)
2 tsp salt
3 TBSP tomato paste
1/2 cup veggie or chicken broth
1/4 cup dry Sherry
8 oz button mushrooms - chopped small
3 eggs - or 3 TBSP ground chia seeds mixed with 6 TBSP water
1/2 cup finely shredded coconut flakes
1 TBSP gluten free flour
1/2 cup chopped fresh cilantro or parsley
1/4 cup chopped walnuts

Cook lentils until soft, drain and let cool.

Saute onion, carrots, celery, garlic, thyme and salt in 1/4 cup olive oil over medium-high heat, stirring frequently - about 8-10 minutes. Add tomato paste and continue to cook and stir for 3 minutes. Add mushrooms, broth and sherry and cook - stirring frequently - for 10-15 minutes or until all the liquid is absorbed and mushrooms are soft. Let mixture cool.

Add lentils, chia seeds, coconut, flour, cilantro and walnuts to mixture. Combine by hand until thoroughly incorporated. Refrigerate 20-30 minutes.

Preheat oven to 400.

Roll mixture into golf ball sized balls and place in a baking dish coated with olive oil, allowing 1/4 inch separation between each. Bake 30 minutes or until firm to the touch.

Serve with pesto, spaghetti sauce or sweet and sour sauce!

Thursday, June 7, 2012

Mango Black Bean Quinoa Salad

This salad is easy, bright and so delicious! It's also full of protein and can stand on it's own for a light meal!

1-2 cups cooked quinoa - cooked in vegetable, chicken or beef broth - chilled
1 can black beans - drained and rinsed
1 medium mango - peeled and diced
1 red bell pepper - diced
4-6 green onions - white and green parts thinly sliced
1/2 cup fresh cilantro - chopped
4 TBSP red wine vinegar
3 TBSP olive oil
1-2 TBSP fresh lime juice
1/2 tsp salt
1/4 tsp black pepper

In a large bowl combine the cooked, cooled quinoa, mango, red pepper, green onion, black beans and cilantro.

In a separate bowl whisk together the vinegar, oil, lime juice, salt and pepper. Pour over salad and toss to combine. Salt and pepper to taste.

Chill and serve.

Lemon & White Bean Hummus

1 can white beans (like cannellini) - drained and rinsed
1/4 cup tahini
1/3 cup fresh lemon juice - about 2 lemons
2 TBSP olive oil
1-2 garlic cloves
pinch salt
*coconut milk

Add beans, tahini, lemon juice, garlic and olive oil to a food processor and blend until smooth. Thin with coconut milk as needed.

Overnight Blueberry Oats

So this isn't my recipe but I had to share it since it was so YUMMY and easy!

1/2-1 cup rolled oats
2 TBSP chia seeds
1 cup coconut milk
1/3-1/2 cup fresh blueberries
1/2 tsp vanilla

Combine oats and chia seeds in a breakfast bowl.

Add blueberries, milk and vanilla to a blender and puree.

Pour over oats, stir and cover. Refrigerate at least 4 hours or preferably over night.

Thursday, May 31, 2012

Lemon-Herb Rice Salad

A refreshing, herby summer salad!

2 lemons
1/4 cup olive oil
2 cups rice of your choice
2 TBSP rice wine vinegar
2 TBSP packed brown sugar
salt and pepper
*1/4 tsp cayenne
1/2 medium red onion - thinly sliced
1 medium carrot - shredded
1 cucumber - seeded and diced
1/2 cup chopped roasted peanuts or sliced almonds
*1/4 cup pine nuts
1/2 cup fresh cilantro - roughly chopped
1/2 cup fresh mint - roughly chopped
1/2 cup fresh basil - roughly chopped


Cook rice as directed, adding a strip of lemon zest to the water. Transfer rice to a large bowl and discard zest. Let cool to room temperature.

To make the dressing; Juice both lemons into a medium bowl. Add the vinegar, brown sugar, heaping tsp salt, *cayenne and 1/2 tsp pepper and whisk until the sugar dissolves. Whisk in oil. Add the onion slices and let marinate 15 minutes.

Add carrot, cucumber, peanuts and chopped herbs to rice. Add dressing and gently toss. Keep refrigerated.

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa of your choice
1 can cream of chicken soup
1/3 cup taco seasoning
1/2 cup sour cream

Place chicken in the bottom of crock pot. Sprinkle with taco seasoning. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken and serve in tortillas or as desired.

**Allergy-free substitutions:
Cream of chicken soup-make a rue with 3 TBSP butter and 3 TBSP flour over medium-high heat. When hot and bubbly, combine with 1 cup unsweetened coconut or almond milk. Season with salt, pepper, onion powder, 1 TBSP chicken granules and garlic powder. Heat until thick.

Sour cream - Tofutti Better Sour Supreme

Tuesday, April 24, 2012

Shrimp Summer Rolls

package of rice paper sheets
large bowl hot water
1/3 head cabbage - finely sliced
2 carrots - shredded
bean sprouts
1 head cilantro - chopped
1/3 cup Thai basil - chopped
1/3 cup fresh mint - chopped
1 lb small cooked shrimp

Soak rice paper, one sheet at a time, in hot water until pliable and soft but not too mushy. Dry slightly on a paper towel. Pile a large handful of mixed ingredients on one end, fold over end and sides and roll tightly.
*Also try with finely julienned cucumber, rice noodles, fresh parsley or asparagus spears.

3 TBSP fish sauce
3 TBSP lemon juice
3 TBSP water
1 tsp chili oil
2 TBSP brown sugar
1-2 small red chilies - finely chopped

1/3 cup peanut butter
2 TBSP soy sauce (or liquid aminos)
1 tsp chili oil
1-2 tsp chili powder
1 clove garlic - finely minced
1/2 tsp ginger - grated
1/3 cup milk (or almond milk)
2 TBSP brown sugar (or 3 TBSP honey)

Keep refrigerated covered in wet paper towels.

Paprika Chicken Stroganoff

1 lb boneless, skinless chicken breast - cut into bite sized pieces
2 TBSP paprika
1 tsp salt
1 tsp black pepper
2-3 TBSP all purpose flour
olive oil
1 medium yellow onion - diced
8 oz button mushrooms - sliced
2 cloves garlic - finely minced
1 3/4 cups low sodium chicken broth
2 TBSP tomato paste
1/4 cup plain yogurt or sour cream
1 lb noodles
Fresh parsley for garnish

Toss chicken pieces with salt, pepper and 1 TBSP paprika. Sprinkle with flour and toss again to coat.

Heat about 2 TBSP olive oil in a large pan over medium heat until rippling hot. Add chicken in a single layer and cook until golden on each side - about 5 minutes. Don't worry if it's not cooked through, it will finish later. Remove to a plate and set aside.

Add a little more oil to the pan and stir in the onions and mushrooms - sautéing until the onions are translucent - about 5 minutes. Add the garlic and cook another minute.

Pour in 1/4 cup of the broth and deglaze the pan, scraping up any bits from the bottom. Stir in tomato paste and the rest of the chicken broth.

Add the chicken back to the pan along with the rest of the paprika and simmer over medium-low heat, until the chicken is cooked through and the sauce thickens slightly. Stir in the yogurt or sour cream and cook for 2-3 minutes.
-For a thicker sauce, make a roux by melting 2 TBSP butter in a pan and adding 2 TBSP flour. Stir into chicken mixture.

Serve over cooked noodles or rice - garnish with fresh parsley!

**Allergy-free substitutions:
Flour - gluten free all purpose flour
Sour cream - Tofutti Sour Supreme
Noodles - gluten free noodles of choice

Wednesday, April 18, 2012

Super Seasoned Rice

2 cups wild rice - cooked in chicken broth
1 large onion - minced
1 bell pepper - chopped
1 jalapeno - minced
1 tomato - chopped
1-2 carrots - finely chopped
2 sticks of celery - finely chopped
1-2 cloves garlic - minced
1 tsp turmeric
1 tsp cumin
1 tsp paprika
2 tsp oregano
1 tsp black pepper
*1 tsp salt (optional)

Saute veggies in olive oil until tender-crisp. Stir in seasonings and rice and saute until well combined and heated through.
To turn this rice into a main dish just add some sauteed chicken or shrimp!

Paleo Bread

This bread is flourless, eggless and a delicious, healthy snack full of protein!

1/2 cup nut butter of choice
2 TBSP ground chia seeds mixed with 6 TBSP water
1 tsp vanilla
2 TBSP honey
1/4 tsp sea salt
1/4 tsp baking soda
1 TBSP cinnamon
*1 TBSP finely ground coconut (optional) 

Preheat oven to 325 and grease a 8x8 or 9x9 casserole.

In a large bowl, beat together the almond butter, chia mix, vanilla and honey. Add the salt, baking soda, cinnamon and coconut. Beat until combined. Transfer to the well greased baking dish and bake for 15-20 minutes or until mostly firm on top. 
I eat mine with a little peanut butter on top :)

**Double the recipe and size of casserole and keep wrapped bread in the fridge for a quick breakfast or snack!

Wednesday, April 11, 2012

Double Chocolate Cookies

2 cups all-purpose flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
12 oz milk chocolate
3/4 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
2 large eggs
2 tsp vanilla

Heat oven to 375. Whisk together the flour, baking soda and cocoa in a medium bowl. Set aside.

Coarsely chop 6 oz of the chocolate and finely chop the remaining 6 oz. Microwave the coarse chopped chocolate only with the butter for 1 minute; stirring half way through. Stir until smooth.

Transfer chocolate, sugars, eggs and vanilla to a large bowl. Beat on high speed until well combined. Reduce speed and gradually beat in flour mixture. Stir in remaining finely chopped chocolate.

Drop by large tablespoon onto an ungreased cookie sheet and bake for 9-11 minutes. Let cool on baking sheet for 2 minutes then transfer to a wire rack.

Friday, April 6, 2012

Pulled Pork Sandwiches & Coleslaw

1 3-5 lb pork roast or loin
1 root beer or cream soda
1 bottle BBQ sauce of choice
garlic powder
1 head cabbage - chopped into thin slices
2 carrots - grated
1/2 cup thinly sliced green onion or chopped red onion
2 1/2 cups mayo
3-4 TBSP dijon mustard
celery seed
1 TBSP lemon juice
1 1/2 TBSP cider vinegar

Place pork roast in a slow cooker and cover with soda and BBQ sauce. Season heavily with pepper and garlic powder. Cook on high 5-8 hours. An hour before eating, remove roast from crock pot and shred into small pieces, removing any bones and extra fat. Return to sauce until eating.

In a large bowl combine cabbage, carrot and onion. In a separate smaller bowl, whisk together mayo, lemon juice, mustard and cider vinegar. Season with pepper and celery seed. Add to cabbage.

Serve pork and coleslaw on a hamburger bun or hoagie roll.

**Allergy-free Substitutions:
Mayo - Tofutti Better Than Sour Cream. Reduce to 1 1/4 cups
Instead of eating on a bun or roll, heat up some corn tortillas and make a pulled pork taco

Tuesday, April 3, 2012

Chard Wrapped Mustard Potatoes

1 bunch rainbow chard - large part of stems removed
4 large yukon gold potatoes - peeled, chopped and boiled
3 TBSP coconut oil
1 cup coconut milk
garlic powder
2 tsp Worcestershire sauce
yellow mustard
2 TBSP fresh chopped parsley
*1/2 lb cooked ground pork sausage (optional)

Boil a pot of salted water.

Mash cooked potatoes with coconut oil, coconut milk, Worcestershire and parsley. Season with salt, pepper, garlic powder and yellow mustard. I used a lot of mustard for a good bite!

Add the chard leaves to the boiling water and cook just until wilted. Remove from water and lay flat on a cutting board. Roll 2-3 TBSP potatoes and some of the *ground pork up in the cooked leaves. Sprinkle with sea salt, eat warm!

Tuesday, March 20, 2012

Allergy-Free Carrot Cake

1/2 cup gluten free all purpose flour
1/2 cup potato starch flour
1 cup almond flour
3/4 cup crystalline fructose OR 1/2 cup sugar OR 1/2 cup honey
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups coconut oil or butter - melted
1 tsp vanilla
4 TBSP ground chia seeds mixed with 12 TBSP water
3 cups shredded carrot
*1 cup chopped walnuts (optional)
1 cup crushed pineapple in juice

Preheat oven to 350 and grease 2 round 9 inch cake pans.

Whisk together flours, fructose, salt, cinnamon, baking powder and soda. Combine with coconut oil and vanilla. Thoroughly stir in chia seed mixture. Add pineapple, carrot and nuts. Pour mixture into prepared pans and bake at 350 for 40-60 minutes, or until a knife inserted in the middle comes out clean.
Cool on wire racks.

Frost with favorite icing.

Carrot Cake

2 cups white sugar
2 cups all purpose flour
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1 cup crushed pineapple in juice
1 cup chopped walnuts

Preheat oven to 350. Grease 2 round 9 inch cake pans or a large casserole.

Whisk together sugar, flour, salt, cinnamon, baking powder and soda. Combine with oil and vanilla. With an electric mixer beat in the eggs one at a time. Stir in the carrots, pineapple and nuts. Pour batter into prepared pans.

Bake at 350 for 40-60 minutes, or until a knife inserted in the center comes out clean.

Frost with cream cheese frosting!

Monday, March 19, 2012

Easy Broccoli Soup

6 cups reduced sodium chicken or vegetable broth
3-4 cups broccoli florets
1 onion - quartered
2 cloves garlic - halved
1 carrot - peeled and chopped
*1 small russet potato - peeled and chopped (optional)
1-2 cups milk
salt and pepper

Place broth, broccoli, onion, garlic, carrot and potato in a large stockpot and bring to a boil over high heat. Reduce heat to low; cover and simmer about 20 minutes or until vegetables are tender.

Puree soup in a food processor or blender until smooth and return to pot. Add milk to desired consistency and season with salt and pepper.

Garnish with blue cheese crumbles or croutons.

**Allergy-free substitutions:
Milk - unsweetened coconut or almond milk
Garlic -omit and add a little onion powder with seasonings

Friday, March 16, 2012

Irish Car Bomb Cupcakes

For the cupcakes:
1 cup Guinness stout
1 cup *unsalted butter at room temperature (i used salted)
3/4 cup baking cocoa
2 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream

For the Ganache filling:
8 oz semi-sweet or bitter sweet chocolate - finely chopped
2/3 cup heavy cream
2 TBSP butter at room temperature
4-6 tsp Irish Whiskey

For the Baileys frosting:
2 cups *unsalted butter at room temperature
5-7 cups powdered sugar
7-10 TBSP Bailey's Irish Cream (or Carolyns - it's better)

Cupcakes: Preheat oven to 350. Bring Guinness and butter to a simmer in a heavy saucepan over medium heat. Add cocoa powder and whisk until smooth. Cool slightly.

Whisk the flour, sugar, baking soda and salt together in a large bowl. In a separate bowl, beat together eggs and sour cream on high setting. Add to the Guinness mixture and beat just to combine. Reduce speed to low and add to flour mixture; bet briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among lined cupcake cups; 3/4 full. Bake until toothpick inserted comes out clean. Cool on wire rack.

Ganache Filling: Place the chopped chocolate in a heat safe bowl. Heat the cream until simmering and pour over chocolate. Let sit for 1-2 minutes. Using a rubber spatula, stir until smooth. Add the butter and Whiskey and stir until combined. Let cool until thick but still soft enough to be piped.

To fill cupcakes: Using a serrated knife, cut out the centers of each cooled cupcake, going 2/3 of the way in. Transfer ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top.

Baileys Frosting: Using a stand mixer or hand mixer on high speed, beat butter 4-5 minutes, occasionally scraping down sides of bowl. Add Baileys and beat until smooth. Gradually add the powdered sugar until desired taste and consistency.

Using a decorating tip, frost cupcakes and decorate with sprinkles.

Beef Pot Pie with Beer Biscuits

4 bacon strips - coarsely chopped
2.5 lbs beef chuck, cut into 1 inch cubes
1.5 tsp salt
1/2-1 tsp black pepper
1 large onion - chopped
3 medium carrots - cut into small rounds
3 celery stalks - sliced
2 cloves garlic - minced
1/3 cup flour
1 can beef broth
1/4 cup water
2-3 TBSP Worcestershire sauce
1 tsp dried thyme
2 cups all purpose flour
2.5 tsp baking powder
3/4 tsp salt
6 TBSP butter - room temperature cut into small cubes
3/4 cup beer

Cook bacon in a skillet until crisp and brown. Remove to a crock pot, reserving grease. Season beef with salt and pepper; cook and stir over med-high heat in bacon grease until browned. Transfer to a bowl.

Add onion, carrots, celery and garlic to the pan and cook 5 minutes or until vegetables are tender. Sprinkle with flour; stir well. Stir in broth, water, beef, Worcestershire and thyme; bring to a boil. Add all to the crock pot, stir to combine. Cover and cook on high 2-3 hours.

For biscuits, whisk flour, baking powder and salt in a medium bowl. Cut in butter with a pastry knife until mixture resembles coarse crumbs. Stir in enough beer to make a soft dough. Turn dough onto a lightly floured surface. Roll dough into a rectangle about 1/2 inch thick. Cut into 6 biscuits. In the last 1/2-1 hour of cooking - place biscuits on top of stew and cover with a towel and lid.
*For a more herby biscuit add 1/4 tsp pepper and 1/2 tsp thyme to the dry ingredients.

**Allergy-free Substitutions:
Flour - all purpose Gluten-free flour
Biscuits - replace with GF Bisquick mixed according to instructions and replacing liquid with beer

Savory Bean & Spinach Soup

3 cans vegetable or chicken broth
1 can tomato sauce or puree
1 can white beans - drained and rinsed
1/2 cup wild rice
1/2 cup onion - finely chopped
*2 cloves garlic - minced (optional)
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
*1/2 cup kelp noodles (optional)
5-6 cups coarsely chopped fresh spinach (or kale)

In a crockpot, combine broth, tomato sauce, beans, rice, onion, garlic, basil, salt and pepper. Cover and cook on low for 5 -7 hours or on high 2.5-3.5 hours.

Stir spinach/kale into hot soup and let sit at least 10 minutes. Top with grated parmesan.

 *This also works on the stove top. Combine all ingredients, except spinach/kale, in a large pot over medium-low heat. Cook until rice is tender. Stir in spinach/kale and let sit at least 10 minutes.

Mushroom Stuffed Steaks

4 - thick cut boneless steaks
2-3 cups assorted mushrooms - sliced
olive oil
1/2 cup onion - finely chopped
1/2 cup brandy (i used whiskey)
1 cup dry sherry
1 cup beef stock
1 cup cream or milk (if using coconut or almond milk - whisk with 3 TBSP cornstarch)
salt & pepper
*2 tsp gravy mix (optional)

In a large skillet, heat some olive oil over medium heat. Add onion - cook for 1 minute, stirring occasionally. Add half the mushrooms, cook 3-5 minutes, or until onions and mushrooms are golden. Set aside.

In a saucepan, heat 2 TBSP olive oil over medium heat. Add remaining mushrooms; cook 3-4 minutes, or until mushrooms are golden-stirring frequently. Stir in brandy, bring to a boil over high heat. Boil 1-2 minutes until liquid is nearly gone.
Add sherry, beef stock and gravy mix. Bring to a boil; boil 5 minutes stirring frequently. Stir in cream, return to a boil, stirring constantly. Reduce heat to medium-low, simmer 15-20 minutes, or until sauce is thickened.

Meanwhile, cut a pouch in the side of each steak, to within a half inch of the edge. Stuff steaks with onion mushroom mixture and secure closed with toothpicks. Heat either olive oil or bacon grease in a large skillet over medium heat. Add steaks and cook 6-8 minutes or to desired doneness. Turn steaks once. Serve sauce over steaks.

Tuesday, March 13, 2012

Chocolate Guinness Cake with Sour Cream Frosting

1 cup Guinness
1/2 cup butter - cubed
1 cup crystalline fructose (or 2 cups sugar)
3/4 cup baking cocoa
energy egg replacer equal to 2 eggs (or 2 eggs)
2/3 cup Tofutti Better Than Sour Cream (or 2/3 cup sour cream)
3 tsp vanilla
*1 cup all purpose gluten free flour
*1/2 cup potato starch flour
*1/2 cup almond flour
*(or 2 cups all purpose flour)
1 1/2 tsp baking soda

2 TBSP butter - softened
1/4 cup Tofutti Better Than Sour Cream
1/4 tsp lemon juice
pinch salt
1/4 tsp vanilla
1 1/2 cups powered sugar
1 tsp cornstarch
2 tsp guinness

Grease a 9 inch spring form pan and line the bottom with parchment paper.
Preheat oven to 350.

In a saucepan, heat beer and butter until butter is melted. Remove from heat; whisk in sugar and cocoa until well blended. In a bowl, whisk together egg replacer, sour cream and vanilla. Whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.

Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack and remove sides of pan.

For the frosting:
Beat together butter, salt, lemon juice and vanilla. Separately combine cornstarch and beer. Add to butter mixture along with powdered sugar and beat until smooth. Refrigerate until use.

Tuscan Garlic Chicken

3/4 cup + 2 TBSP flour
1/2 TBSP salt
1 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
4 boneless, skinless chicken breasts
olive oil
1 TBSP finely minced garlic
1 - 1 1/2 red bell peppers - cut into thin strips or chopped
1 cup low sodium chicken broth
1-2 cups fresh spinach
1/2 cup cream
2 tsp cornstarch
1 cup milk
1/2-1 cup parmesan
1 lb fettuccine

Preheat oven to 350.

In a shallow dish, combine flour, salt, pepper, basil and oregano. Coat each piece of chicken.
In a large skillet, heat 4 TBSP olive oil over medium heat until hot and simmering. Carefully place each chicken breast in the pan and cook 2-3 minutes on each side until golden. To ensure the crust stays in tact, don't scoot the chicken around or flip early. Remove the chicken to a foil lined baking sheet and bake in preheated oven about 15 minutes or until cooked through.

Meanwhile, cook noodles according to package instructions.

Wipe out skillet and heat a fresh 2 TBSP olive oil over medium heat. Add the garlic and bell pepper and saute 2-3 minutes. Stir in 2 TBSP flour; continue to cook and stir for 1 minute. Add chicken broth and bring to a low simmer, stirring constantly until slightly thickened. In a bowl whisk together the cream and cornstarch; add to skillet along with spinach and milk. Continue to simmer and stir until the spinach is wilted and sauce begins to thicken. Stir in parmesan.

When pasta is done cooking, drain and toss with additional cheese. Serve with chicken and sauce.

**Allergy-free Substitutions:
Flour - all purpose Gluten-free flour
Milk - So Delicious Unsweetened Coconut milk
Pasta - GF fettuccine or noodles of choice
Garlic - omit
Parmesan - omit
Cream - So Delicious Unsweetened Coconut milk reduced to 1/4 cup

I also suggest adding a TBSP of butter after sauteing the garlic and bell pepper and increasing the flour to 3 TBSP.

Tuesday, March 6, 2012

Orange Chicken and Fried Rice

2 lbs boneless, skinless chicken breasts - cut into small cubes
1 1/2 cups flour
1 egg - beaten
1/4 tsp salt
1/4 tsp pepper
Oil for frying

Orange Sauce: (i double this recipe if cooking for more than 2 people)
1 cup water
2 TBSP fresh orange juice
1/4 cup fresh lemon juice
1/3 cup rice vinegar
2 1/2 TBSP soy sauce
1 TBSP orange zest
1 rounded cup packed brown sugar
1/2 tsp ginger root - minced
1/2 tsp garlic -minced
red pepper flakes
3 TBSP cornstarch
1/4 cup water

Fried Rice:
olive oil
1 1/2 cups cooked white rice
1/2 cup finely chopped black forest ham
1 large carrot - finely chopped
1/2 onion - finely chopped
2 cloves garlic - minced
1/2 tsp ginger root - minced
*1/3 cup frozen peas (optional)
3 TBSP soy sauce
2 eggs

Combine flour, salt and pepper in a large bowl. Dip chicken pieces in egg and then toss in flour to coat. Heat a deep fryer to 375 degrees and cook chicken in batches until golden.
If you dont have a deep fryer, heat 1/2 inch of oil in a large skillet and cook chicken, turning frequently, until golden.

In a large saucepan combine the water, soy sauce, rice vinegar, lemon and orange juices. Blend well over medium heat for 2-3 minutes. Add brown sugar, garlic, ginger and orange zest. Bring to a boil and cook 3-5 minutes.
Mix cornstarch and 1/4 cup water; add slowly to boiling sauce and stir until thickened.

For the fried rice, heat oil in a large pan over medium-high heat. Add ham, garlic, ginger, onion, carrot and peas and saute 5-8 minutes. Remove from pan and scramble eggs breaking into small pieces. Add vegetables back to pan along with the rice and soy sauce. Heat through.

Serve chicken over rice with orange sauce, garnish with red pepper flakes and enjoy!!

**Allergy-free substitutions:
Soy sauce - GF soy sauce of choice
Flour - all purpose Gluten-free flour
Garlic - omit
Eggs - omit

Unfortunately there really is no substitution for an egg wash used in deep frying that works well. I just pan fried my chicken pieces in oil with salt and pepper.

Pureed Celeriac

You will need a food processor.

2 large celery roots
1/2-3/4 cup milk
freshly ground black pepper
pinch cayenne
1/2 tsp parsley
*1/4 cup asiago or parmesan cheese (optional)

Remove the skins from the celery root and chop into small chunks. Place in a large pot, cover in lightly salted water and bring to a boil. Boil until tender and drain. Place all ingredients in a food processor (seasoned to suit taste) and puree until smooth and creamy. A yummy alternative to mashed potatoes!

**Allergy-free substitutions:
Milk - So Delicious Unsweetened coconut milk

Wednesday, February 22, 2012

Cuban Venison Stir-Fry

1 medium mango - peeled & cubed
1/2 + cup pineapple juice
3 TBSP brown sugar
3 TBSP lime juice
2 TBSP catsup
2 TBSP red wine vinegar
1/2 tsp salt
1/2 tsp cumin
1/3 cup orange juice
dash curry

2 TBSP olive oil
3/4-1 lb venison (top round or tender steak) - cut into 1 inch cubes
1/2 red onion - chopped
1 red or green bell pepper - coarsely chopped
2 cloves garlic - minced
3 cups cooked white rice
*1/3 cup raisins (optional)
*1/2 cup chopped dry roasted peanuts (optional)

In a blender or food processor, blend mango until smooth. In a saucepan, combine mango and remaining sauce ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10-15 minutes, or until slightly thickened, stirring frequently. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add bell pepper, onion and garlic - cook 2 minutes. Add venison and cook until no longer pink. Stir in rice, mango sauce, *raisins and *peanuts. Serve immediately!

Monday, February 20, 2012

Venison Roast

2 lb venison roast of choice
4-5 yukon gold potatoes - cut into quarters
1 cup quartered mushrooms
1 large onion - sliced
*1/2 cup baby carrots (optional)
3 cloves garlic-halved
1 beer
1/2 cup soy sauce
2 TBSP Worcestershire sauce

I marinated my roast for a day in water and red wine vinegar but I don't think it's crucial.

Place roast in a large crock pot with potatoes, carrots, onion, mushrooms & garlic. Season heavily with salt and pepper. Add the beer, soy sauce & worcestershire - then fill with water so the top inch of roast is exposed.
Cook on low all day.
Leftovers make great sandwiches! Mash leftover potato pieces on rye bread with mayo and ketchup or spicy mustard - shredded meat and onions!

Tomato Herb Biscuits

These savory soft biscuits are great hot out of the oven!

olive oil
1 small onion - finely chopped
1 medium-large tomato - finely diced
1/4 cup chopped fresh basil
1 tsp dried oregano
2 cups flour
1 TBSP baking powder
1 tsp salt
1 tsp black pepper
1/3 cup solid vegetable shortening
2/3 cup milk

Preheat oven to 425.

Heat oil in a skillet over medium heat. Add onion and saute until tender, but not brown. Add tomato, cook 1 minute. Remove from heat and stir in basil and oregano. Cool.

In a large bowl mix together flour, baking powder, salt & pepper. Cut in shortening with 2 knives or a pastry knife, until the mixture resembles coarse crumbs. Stir in milk and tomato mixture just until dough comes together. Drop with a spoon onto an ungreased non stick cookie sheet. Bake 10-12 minutes or until biscuits are golden.
Also try adding 1/2 cup grated cheddar cheese with the milk for a cheesy herb biscuit!

**Allergy-free substitutions:
Flour - refer to GF conversion chart
Milk - Unsweetened So Delicious coconut milk

Tuesday, February 14, 2012

Pecan Linzer Window Cookies

These are a bit more time consuming but so cute!

2 cups flour
3/4 cup pecans - toasted
1/2 tsp baking powder
2 TBSP powdered sugar
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup cold butter - cut into small cubes
1/4 cup granualted sugar
1 tsp vanilla
1 large egg
1/2 cup cherry or strawberry jam

Sift flour and baking powder into a bowl; set aside. In a food processor pulse pecans, powdered sugar, salt and cinnamon until finely ground but not wet. Transfer to a large bowl.
Add butter and granulated sugar; beat on medium speed until fluffy. Min in vanilla and egg. Mix on low. Add flour mixture and mix until combined. Halve the dough and shape into 2 discs. Wrap in plastic; chill until firm - about 2 hours.

Preheat oven to 375. Working with 1 disc at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Cut out desired shapes; cut out centers of half the shapes with a smaller cookie cutter. Reroll scraps until all the dough is used - bake on a lined or ungreased non-stick cookie sheet 8-10 minutes or until pale golden. Transfer to racks to cool.

While the cookies cool, heat jam in a small saucepan over medium heat until reduced and thickened. Let cool. Spread a thin layer of jam around the edge of bottom cookies - place window cookies on top and fill centers with jam. Sprinkle with powdered sugar if desired.

Double Chocolate Muffins

2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
3 TBSP cocoa
1 1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1 TBSP cooking oil
1 TBSP molasses
2 tsp balsamic vinegar
1 tsp vanilla
1/3 cup sour cream
1 cup chocolate chips or chunks

Preheat oven to 350 and prepare muffin tins or mini muffin tins with cooking spray.

Combine flour, sugars, cocoa, baking soda and salt in a bowl and make a well in the center. In a separate bowl; mix together milk, oil, molasses, vinegar, sour cream and vanilla. Pour into flour mixture, stir until moist. Add 1/2 cup chocolate chunks.

Fill muffin cups just over 1/2 full and top with remaining chocolate. Bake 8-10 minutes; let cool on wire racks.

Taco Chili Mac

1 lb ground turkey
1 can black beans - rinsed & drained
2 cans diced tomatoes - mexican style or tomatoes with green chilies (with liquid)
1/2 cup chopped onion
2 cloves garlic - minced
4 TBSP taco seasoning
pinch saffron
1/2 tsp salt
*1 tsp red pepper flakes (optional)
*1 cup frozen corn (optional)
1 cup chicken broth
1/2 cup uncooked macaroni or gluten-free pasta of your choice

Cook turkey over medium heat until browned - combine in a crock pot with beans, tomatoes, garlic, onion, corn and seasonings. Cover; cook on low 4 to 5 hours.
Stir in pasta and chicken broth. Cover and cook 10 minutes; stir. Cover and cook 20 to 30 minutes more or until pasta is tender. Serve with sour cream and shredded cheese!

Monday, January 23, 2012

BBQ Baked Beans

2 cans navy beans - rinsed and drained
3/4 cup BBQ sauce
1/4 cup dark molasses
1/4 cup brown sugar
2 TBSP cider vinegar
1 TBSP spicy brown mustard
1 tsp salt
1 tsp black pepper
1/2 tsp cumin
5-7 strips thick sliced bacon - chopped

Heat oven to 350.

Cook bacon slices 3-4 minutes, draining off fat.
Stir together beans, molasses, mustard, BBQ sauce, vinegar, pepper, cumin and salt. Transfer to dutch oven or a 8-9 inch casserole dish. Top with bacon pieces.

Bake 30 minutes or until bacon is crispy.

Bacon & Muenster Duck Breast

This yummy starter lasted about 2 minutes in my kitchen!
Makes 16-20

4 duck breasts
5-6 thick sliced bacon - cut in half then long ways so each piece becomes 4 thin strips
pickled jalapeno slices
16-20 thick square slices of Muenster cheese
chicken or pork rub spice

Start by slicing duck breasts longways into thin strips. Then lightly tenderize with a meat mallet. Some of the wider slices can be cut again to make 2 strips. Marinate overnight in a bowl with sprite and brown sugar.
After removing duck from marinade, coat one side of each strip with pork or chicken rub, lay on top of a bacon slice, place a jalapeno at one end and roll into duck and bacon - securing with a toothpick. Place on a foil lined baking pan. (Make sure your pan has sides to keep in drippings).
Broil 6-7 minutes or until edges of duck meat are browned lightly. Top with a cheese square and broil 30 seconds. Serve hot!

Sunday, January 22, 2012

Cheesy Topped Peppers

4 peppers - tops cut off, seeded and hollowed out
olive oil
1 onion - chopped
2 cloves garlic - finely chopped
1/2 tsp cumin
1/2 lb ground meat
1 8 oz can tomato sauce
2 TBSP Worcestershire sauce
black pepper
2 TBSP ketchup
1/2 - 1 tsp horseradish
1 1/2 cups cooked white rice
shredded cheese
chopped parsley or cilantro

Heat oven to 350

Simmer peppers in water for 8 minutes or cook hollow side down on a baking sheet 20-30 minutes or until slightly soft.

Heat oil in a skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is softened. Stir in cumin and cook 2 minutes. Add ground meat - cook  and crumble 5 minutes. Add tomato sauce, Worcestershire sauce, pepper, ketchup and horseradish. Cook 6 minutes. Remove from heat. Add rice and cheese.

Spoon mixture into peppers, top with parsley and place in a casserole or baking dish. Bake for 35-40 minutes.

**Allergy-free alternative
I filled my pepper with a little meat, rice, tomato sauce and sauteed veggies! Watch out for Worcestershire sauce, it has wheat and garlic in it!