1 part melted butter
Let your wings marinate in the sauce for a few hours.
Grill. Devour. YUMMY!!!!!!!!!!!!!!!!
Wednesday, January 29, 2014
Kyle's Famous Buffalo Chicken Wings
You are in for a treat. No one makes wings like my hubby.
2 parts Frank's hot sauce
1 part melted butter
Let your wings marinate in the sauce for a few hours.
Grill. Devour. YUMMY!!!!!!!!!!!!!!!!
1 part melted butter
Let your wings marinate in the sauce for a few hours.
Grill. Devour. YUMMY!!!!!!!!!!!!!!!!
Hamburger Soup
Well, Old Man Winter is not showing any signs of packing up any time soon. This soup is yummy, vitamin-packed, and G FREE, baby!!!!!
To your slow cooker, add:
One small onion, chopped
3-4 carrots, sliced
2 small sweet potatoes, diced
3-4 stalks of celery, sliced
One 28 oz. can of diced tomatoes, with juice
28 oz. of beef broth
some salt and pepper
2 bay leaves
Let it simmer low n' slow for 6-8 hours.
About one hour before you eat, brown 1 lb. of lean ground beef, and add to the pot.
One small onion, chopped
3-4 carrots, sliced
2 small sweet potatoes, diced
3-4 stalks of celery, sliced
One 28 oz. can of diced tomatoes, with juice
28 oz. of beef broth
some salt and pepper
2 bay leaves
Let it simmer low n' slow for 6-8 hours.
About one hour before you eat, brown 1 lb. of lean ground beef, and add to the pot.
Tuesday, January 21, 2014
Stuffed Peppers and Oven Fries....a new" meat and potatoes!!!!"
Another modified version of an Italian dish from Elizabeth Hasselbeck.....it was delicious. The pork chop adds such depth of savory flavor to the whole dish...and it provides you lunch the next day!!!!
Stuffed Peppers(for two; double recipe as needed)
One pork chop, bone-in
Olive oil
One clove garlic, sliced
One 28 oz. can diced tomatoes
1 tsp basil
2 large peppers
one small onion, diced
4-5 oz. button mushrooms, chopped
1/2 pound ground beef
1/2 pound ground turkey or pork sausage
Brown the pork chop with the olive oil and garlic.
Mix the beef and turkey with the onion and mushrooms.
Cut the tops off of the peppers and peel out any seeds/veins.
Stuff the peppers with the meat.
To the pork chop, add the tomatoes and basil.
Set the stuffed peppers in the pot; cover and simmer at medium heat for about 45 minutes.
We topped the peppers with the extra tomato sauce.
Oven Fries
4 Russet potatoes
Olive oil
garlic salt
ground black pepper
Oklahoma Joe's Fry Seasoning
Cut the potatoes in half, then into 1/3 sections for nice, big fries.
Place the fries in a bowl.
Drizzle with olive oil, then add spices to your liking...you really can't go wrong.
Give a good toss with your hands.
Bake on a sheet at 425 degrees for about 30-40 minutes.
***BONUS*** Lunch Leftovers: Pork Chop with Tomato Sauce
If you boil some g-free pasta, you can add the left over tomato sauce and the pork chop for a great lunch the next day!!!!!
Stuffed Peppers(for two; double recipe as needed)
One pork chop, bone-in
Olive oil
One clove garlic, sliced
One 28 oz. can diced tomatoes
1 tsp basil
2 large peppers
one small onion, diced
4-5 oz. button mushrooms, chopped
1/2 pound ground beef
1/2 pound ground turkey or pork sausage
Brown the pork chop with the olive oil and garlic.
Mix the beef and turkey with the onion and mushrooms.
Cut the tops off of the peppers and peel out any seeds/veins.
Stuff the peppers with the meat.
To the pork chop, add the tomatoes and basil.
Set the stuffed peppers in the pot; cover and simmer at medium heat for about 45 minutes.
We topped the peppers with the extra tomato sauce.
Oven Fries
4 Russet potatoes
Olive oil
garlic salt
ground black pepper
Oklahoma Joe's Fry Seasoning
Cut the potatoes in half, then into 1/3 sections for nice, big fries.
Place the fries in a bowl.
Drizzle with olive oil, then add spices to your liking...you really can't go wrong.
Give a good toss with your hands.
Bake on a sheet at 425 degrees for about 30-40 minutes.
***BONUS*** Lunch Leftovers: Pork Chop with Tomato Sauce
If you boil some g-free pasta, you can add the left over tomato sauce and the pork chop for a great lunch the next day!!!!!
Chicken and Kale Soup
My favorite guru through the Celiac/Gluten Free realm is Gwyneth Paltrow. Her book It's All Good is beautiful...her opening anecdote truly mirrored my own, so I immediately felt like I was no longer alone. Her recipes just beckon you to eat cleaner, and they are delicious. She refers to her chicken and kale soup as "Jewish penicillan..." and we have modified it to be a staple in our house. Trust me...you won't miss the noodles in this comforting dish!!!!
The stock....
One whole roasting chicken, or one breast and two leg quarters
(bone-in)
One onion, quartered
3-4 carrots, chopped
3-4 celery stalks, chopped (I also use the celery heart with the leaves..they have so much flavor)
2-3 garlic cloves, smashed
2 bay leaves
a nice bunch of fresh thyme
a handful of peppercorns
some sea salt
Let this concoction simmer away for about 2-3 hours...I have even let it simmer for 6 or 7 hours.
Drain the stock.
Shred the chicken.
Add them back in an empty stock pot.
To the stock and chicken, add:
2-3 freshly peeled and chopped carrots
2 chopped celery stalks
One bunch of kale, removed from the stem
salt and pepper to taste
Simmer for about 20-30 minutes.
We love to eat this with some clementines...something about that combination is just yummy!!!!
The stock....
One whole roasting chicken, or one breast and two leg quarters
(bone-in)
One onion, quartered
3-4 carrots, chopped
3-4 celery stalks, chopped (I also use the celery heart with the leaves..they have so much flavor)
2-3 garlic cloves, smashed
2 bay leaves
a nice bunch of fresh thyme
a handful of peppercorns
some sea salt
Let this concoction simmer away for about 2-3 hours...I have even let it simmer for 6 or 7 hours.
Drain the stock.
Shred the chicken.
Add them back in an empty stock pot.
To the stock and chicken, add:
2-3 freshly peeled and chopped carrots
2 chopped celery stalks
One bunch of kale, removed from the stem
salt and pepper to taste
Simmer for about 20-30 minutes.
We love to eat this with some clementines...something about that combination is just yummy!!!!
Saturday, January 18, 2014
A Special Meal...Beef Stew w/Mashed Potatoes and Flourless Chocolate Cake
Papa Ron is in town for our "Christmas.." I consulted one of my go-to cookbooks...Deliciously G-Free by Elizabeth Hassllebeck; she doesn't know it, but she has been one of my gurus in this process. If you are gluten free, read her book...she has GREAT recipes AND tips on organizing your kitchen. We made a delicious meal, modified from her "Beef Stew" recipe....
Beef and Sweet Potato Stew w/Mashed Potatoes
2 lbs stew meat, diced/chopped (Angus is best)
1/4 cup brown rice flour
salt and pepper
1 TBSP canola oil
2 TBSP tomato paste or ketchup
2 slices of g-free bacon, chopped
3-4 cloves garlic, chopped
4 cups g-free beef broth
1/2 cup red wine (dry)
1 large onion, sliced
One large sweet potato, peeled and cubed
4-5 carrots, peeled and cubed
parsley for presentation
Salt the stew meat.
Mix the flour, salt, and pepper. Coat the stew meat in the mixture.
Brown the stew meat in hot oil, about 5-8 minutes.
Remove the meat and put on a plate.
To the oil, add onion, garlic, and bacon. Let it soften and simmer.
Scrape the beef bits, and then add the wine.
Let simmer for 5 mins. or so. It is the best smell !!!!!
Add the stew meat back in, then add beef broth...simmer at med/high heat for about 30-45 minutes.
Add your carrots and sweet pots.
Simmer for an additional 30 minutes, until everything is fork-tender.
G-Free Mashed Pots
I winged this....
4 russet potatoes
4-5 TBSP Greek yogurt
3 TBSP butter
Oklahoma Joe's fry seasoning....oh yeah, baby
garlic salt
salt
pepper
Peel and chop your potatoes.
Boil in salted water for about 15-20 minutes.
Drain the water and blend, with a mixer, with the yogurt and butter.
Add garlic salt, OK Joe's seasoning, salt, and pepper to taste.
Top the mashed pots with your stew, then sprinkle with parsley to look all official-like.
Flourless Chocolate Cake
Ummmmm...delicious. That's all I can say.
4 oz. baking chocolate (we used Ghiarrdeli...yummy)
8 TBSP butter
3/4 cup sugar
1/4 tsp. sea salt
3 eggs
2 TBSP cooled, strong coffee
1/4 cup baking cocoa
Follow package directions to melt the chocolate.
Add butter and whisk until smooth.
Whisk in eggs, then cooled coffee.
Mix and whisk the cocoa.
Butter a spring-form pan. Pour the mixture in.
Bake at 375 degrees for 30-35 minutes, or until the top looks dry.
Strawberry Topping
We cut strawberries and tossed with 4-5 TBSP of sugar. Then we let it "marinate" for about 2 hours. Uh, yum.
Top the cake with powdered sugar and strawberry topping.
Whisk sugar and salt
Beef and Sweet Potato Stew w/Mashed Potatoes
2 lbs stew meat, diced/chopped (Angus is best)
1/4 cup brown rice flour
salt and pepper
1 TBSP canola oil
2 TBSP tomato paste or ketchup
2 slices of g-free bacon, chopped
3-4 cloves garlic, chopped
4 cups g-free beef broth
1/2 cup red wine (dry)
1 large onion, sliced
One large sweet potato, peeled and cubed
4-5 carrots, peeled and cubed
parsley for presentation
Salt the stew meat.
Mix the flour, salt, and pepper. Coat the stew meat in the mixture.
Brown the stew meat in hot oil, about 5-8 minutes.
Remove the meat and put on a plate.
To the oil, add onion, garlic, and bacon. Let it soften and simmer.
Scrape the beef bits, and then add the wine.
Let simmer for 5 mins. or so. It is the best smell !!!!!
Add the stew meat back in, then add beef broth...simmer at med/high heat for about 30-45 minutes.
Add your carrots and sweet pots.
Simmer for an additional 30 minutes, until everything is fork-tender.
G-Free Mashed Pots
I winged this....
4 russet potatoes
4-5 TBSP Greek yogurt
3 TBSP butter
Oklahoma Joe's fry seasoning....oh yeah, baby
garlic salt
salt
pepper
Peel and chop your potatoes.
Boil in salted water for about 15-20 minutes.
Drain the water and blend, with a mixer, with the yogurt and butter.
Add garlic salt, OK Joe's seasoning, salt, and pepper to taste.
Top the mashed pots with your stew, then sprinkle with parsley to look all official-like.
Flourless Chocolate Cake
Ummmmm...delicious. That's all I can say.4 oz. baking chocolate (we used Ghiarrdeli...yummy)
8 TBSP butter
3/4 cup sugar
1/4 tsp. sea salt
3 eggs
2 TBSP cooled, strong coffee
1/4 cup baking cocoa
Follow package directions to melt the chocolate.
Add butter and whisk until smooth.
Whisk in eggs, then cooled coffee.
Mix and whisk the cocoa.
Butter a spring-form pan. Pour the mixture in.
Bake at 375 degrees for 30-35 minutes, or until the top looks dry.
Strawberry Topping
We cut strawberries and tossed with 4-5 TBSP of sugar. Then we let it "marinate" for about 2 hours. Uh, yum.
Top the cake with powdered sugar and strawberry topping.
Whisk sugar and salt
Wednesday, January 15, 2014
It's Greek to me....
Sorry. Nerdy English teacher allusion.
So, HyVee had lettuce,cucumbers, red peppers, and feta cheese on sale. A Greek- style dish seemed like a logical choice!!!
I totally winged this...and it came out delish!!!! Oh, and if my hubby will eat quinoa, you know this recipe is good!!!!
Mediterranean Chicken Salad
Season 2-3 chicken breasts with:
salt
pepper
garlic salt
dill
oregano
Heat a skillet and add olive oil and a clove of minced garlic.
Sautee the chicken and set aside.
To the skillet with the chicken drippings, add :
1/3 cup white wine
1/2 onion, chopped
1 clove minced garlic
Let this simmer and reserve for the quinoa....
Sautee:
1 cup sliced mushrooms
1 red bell pepper, cubed
Quinoa, Greek Style
Prepare white quinoa as directed.
Add:
The wine/garlic/onion deliciousness...it is a nice, brown, savory sauce that adds a TON of flavor to the quinoa.
1/2 of the mushrooms and peppers
Top with feta cheese
To finish the salad....
Slice your chicken breasts.
Chop a nice bed of lettuce and dice a cucumber.
Top the lettuce with the chicken, cucumber, and the reserved peppers and mushrooms.
Finally, add some feta.
Simple Oregano Vinegrette
After making this, I may never buy salad dressing again. It is SO good.
1 cup olive oil
1/3 cup (or so) of balsamic vinegar
Juice of one lemon
salt
pepper
oregano
So, HyVee had lettuce,cucumbers, red peppers, and feta cheese on sale. A Greek- style dish seemed like a logical choice!!!
I totally winged this...and it came out delish!!!! Oh, and if my hubby will eat quinoa, you know this recipe is good!!!!
Mediterranean Chicken Salad
Season 2-3 chicken breasts with:
salt
pepper
garlic salt
dill
oregano
Heat a skillet and add olive oil and a clove of minced garlic.
Sautee the chicken and set aside.
To the skillet with the chicken drippings, add :
1/3 cup white wine
1/2 onion, chopped
1 clove minced garlic
Let this simmer and reserve for the quinoa....
Sautee:
1 cup sliced mushrooms
1 red bell pepper, cubed
Quinoa, Greek Style
Prepare white quinoa as directed.
Add:
The wine/garlic/onion deliciousness...it is a nice, brown, savory sauce that adds a TON of flavor to the quinoa.
1/2 of the mushrooms and peppers
Top with feta cheese
To finish the salad....
Slice your chicken breasts.
Chop a nice bed of lettuce and dice a cucumber.
Top the lettuce with the chicken, cucumber, and the reserved peppers and mushrooms.
Finally, add some feta.
Simple Oregano Vinegrette
After making this, I may never buy salad dressing again. It is SO good.
1 cup olive oil
1/3 cup (or so) of balsamic vinegar
Juice of one lemon
salt
pepper
oregano
Kale Chips...it's all the rave!!!
My version, as adapted from several trial and errors...
Tear the leaves of a bunch of kale from the stem.
In a bowl, mix the leaves with:
2-3 TBSP vinegar
2-3 TBSP olive oil
salt and pepper
Toss with your hands.
Place in a single layer on a baking sheet.
Bake at 400 degrees for 10-12 minutes until crispy.
These things are ADDICTIVE.
Sometimes I have these and an orange for lunch...and that's it.
Tear the leaves of a bunch of kale from the stem.
In a bowl, mix the leaves with:
2-3 TBSP vinegar
2-3 TBSP olive oil
salt and pepper
Toss with your hands.
Place in a single layer on a baking sheet.
Bake at 400 degrees for 10-12 minutes until crispy.
These things are ADDICTIVE.
Sometimes I have these and an orange for lunch...and that's it.
GF Fish n' Chips...kid and hubby approved!!!!
Dinner: Fish and chips
White fish fried with:
1 Cup GF flour
1/4 tsp. garlic pwder
1/2 tsp. dill, 1/4 tsp. OK Joe’s salt
3/4 cup tonic water
2 eggs,
Sweet potato fry wedges
Cut into wedges and toss with olive oil, sea salt, pepper, garlic salt
Bake 425 degrees for 30-40 minutes
DIP: Veganaise with dill and lemon juice…YUM. Perhaps my favorite part of the meal.
Serve with lemon wedges and peas
Puss n Boots Movie Night Dinner
After
the endoscopy positively and unfailingly validated that yes, indeed, I
am a Celiac, we celebrated by having a movie night and a GF menu to go
along.
I, of course, began with some red wine for myself. We decided on some mini-tacos, in the form of Tostito’s Scoops, filled with ground beef and cheese. I also made some with black beans and tomatoes for myself.
We feasted on Magic Beanstalk cupcakes and chocolate Leche for desert…then we had a dance party!!!! It was super fun, mi amigos.
Puss n Boots Mini Tacos:
Place Scoops on a baking sheet.
Brown 1 lb. ground beef or turkey. Add homemade taco seasoning and a little water and let simmer for about 10 minutes. ( I mix cumin, mild chili powder, garlic powder, and cilantro).
Fill Scoops with meat and top with shredded cheddar. Place under a broiler for about 2 minutes.
Magic Beanstalk Cupcakes
We used a box mix (King Arthur Flour yellow cake)…it was quite good!
Green Beanstalk Frosting:
1 cup butter …mix until creamed.
Add 2 cups powdered sugar, 2 teaspoons vanilla, a pinch of salt, and 1 TBSP water. Mix and add green coloring. SO much better than a can of frosting!!!!!!!!
I, of course, began with some red wine for myself. We decided on some mini-tacos, in the form of Tostito’s Scoops, filled with ground beef and cheese. I also made some with black beans and tomatoes for myself.
We feasted on Magic Beanstalk cupcakes and chocolate Leche for desert…then we had a dance party!!!! It was super fun, mi amigos.
Puss n Boots Mini Tacos:
Place Scoops on a baking sheet.
Brown 1 lb. ground beef or turkey. Add homemade taco seasoning and a little water and let simmer for about 10 minutes. ( I mix cumin, mild chili powder, garlic powder, and cilantro).
Fill Scoops with meat and top with shredded cheddar. Place under a broiler for about 2 minutes.
Magic Beanstalk Cupcakes
We used a box mix (King Arthur Flour yellow cake)…it was quite good!
Green Beanstalk Frosting:
1 cup butter …mix until creamed.
Add 2 cups powdered sugar, 2 teaspoons vanilla, a pinch of salt, and 1 TBSP water. Mix and add green coloring. SO much better than a can of frosting!!!!!!!!
Homemade Enchiladas and Margaritas
What else to do with a snowy Saturday night?
Sorry…the margaritas made me forget to take a pic before we feasted.
GF Margaritas…I made these first so I could sip and cook. ***I like my margs strong, so adjust to your liking.
8-12 limes…squeeze the juice to get 1 cup of fresh lime juice
4 oz (or so..) of Jose Cuervo Gold
3 oz Gran Marnier
2/3 cup simple syrup (simmer 1/3 cup sugar and 1/3 cup water)
GF Chicken EnchilAHdas…preheat to 350 degrees.
One package GF corn tortillas (I used Trader Joe’s)
2-3 good size chicken breasts
2 TBSP tequila
Juice of 1 lime
1 tsp. cilantro, cumin
1/2 tsp. garlic powder, mild chili powder, salt, pepper
***Drizzle some olive oil at the bottom of a Crock Pot, the put all of these in the crock pot for 4-6 hours on high; your house will smell delicious!!!!
Filling:
Shred the chicken…then in a separate bowl, mix:
1 block of cream cheese/equivalent of Greek yogurt
1 block of hand-shredded cheddar
One small jar of picante sauce
Mix the shredded chicken with half of the sauce mix. Fill corn tortillas with the chicken mix, then place with the crease side down into an olive-oil sprayed glass pan.
Top the beauties with the remaining sauce. Bake for 20 mins at 350.
Pour a margarita and kick back and enjoy!!!!
Sorry…the margaritas made me forget to take a pic before we feasted.
GF Margaritas…I made these first so I could sip and cook. ***I like my margs strong, so adjust to your liking.
8-12 limes…squeeze the juice to get 1 cup of fresh lime juice
4 oz (or so..) of Jose Cuervo Gold
3 oz Gran Marnier
2/3 cup simple syrup (simmer 1/3 cup sugar and 1/3 cup water)
GF Chicken EnchilAHdas…preheat to 350 degrees.
One package GF corn tortillas (I used Trader Joe’s)
2-3 good size chicken breasts
2 TBSP tequila
Juice of 1 lime
1 tsp. cilantro, cumin
1/2 tsp. garlic powder, mild chili powder, salt, pepper
***Drizzle some olive oil at the bottom of a Crock Pot, the put all of these in the crock pot for 4-6 hours on high; your house will smell delicious!!!!
Filling:
Shred the chicken…then in a separate bowl, mix:
1 block of cream cheese/equivalent of Greek yogurt
1 block of hand-shredded cheddar
One small jar of picante sauce
Mix the shredded chicken with half of the sauce mix. Fill corn tortillas with the chicken mix, then place with the crease side down into an olive-oil sprayed glass pan.
Top the beauties with the remaining sauce. Bake for 20 mins at 350.
Pour a margarita and kick back and enjoy!!!!
Flourless Peanut Butter Chocolate Chip Cookies
Pre-heat to 350 degrees.
With a mixer, combine:
1 Cup Peanut Butter (I used Trader Joe’s unsalted and g-free)
3/4 cup sugar
1 egg, slightly beaten
1/2 tsp. baking soda
1/2 cup (or so) semi-sweet chocolate chips
Bake for 14-17 minutes, rotating once during the baking.
Sweet, savory, and nice complement to a glass of 2-Buck-Chuck Shiraz, baby.
Crock Pot Maple Apple Cinnamon Oatmeal
The thermometers are reading -21 degrees. It’s nice to have a cup of hot Mocha coffee and some warm, maple oatmeal.
So easy!!!
Last night, I put the following in the Crock Pot:
One apple, sliced
2 Cups GF Oats (I used Trader Joe’s)
2 Cups of Almond Milk
2 Cups of water
1tsp (or so) of cinnamon.
Put it on low and slow. I then drizzled it with Organic Maple syrup…the good stuff. Good morning!!!!!!!
So easy!!!
Last night, I put the following in the Crock Pot:
One apple, sliced
2 Cups GF Oats (I used Trader Joe’s)
2 Cups of Almond Milk
2 Cups of water
1tsp (or so) of cinnamon.
Put it on low and slow. I then drizzled it with Organic Maple syrup…the good stuff. Good morning!!!!!!!
I feel like Chicken Tonight....
A delicious meal under 30 minutes? Sauteed chicken and veggies kids…a staple for those of us in the G-Free Realm.
Chicken: Heat one clove of sliced garlic in olive oil in a stainless steel pan.
Add chicken breasts.
Season with sea salt, fresh ground pepper, and love.
Acorn Squash
Cut an acorn squash into quarters.
Place on foil in a glass baking dish.
Put a tsp of GF butter, salt, pepper, cinnamon, and Organic Maple Syrup (trust me…this stuff makes ALL the difference) in the cavity of the squash.
Bake at 425 degrees for about 30-40 minutes. It is DIVINE.
Veggies
Quarter a yellow onion.
Cut a sweet potato and a russet potato into large chunks.
Combine with olive oil, salt, pepper, and bake at 425 degrees for 30 minutes…along side the squash.
Chicken: Heat one clove of sliced garlic in olive oil in a stainless steel pan.
Add chicken breasts.
Season with sea salt, fresh ground pepper, and love.
Acorn Squash
Cut an acorn squash into quarters.
Place on foil in a glass baking dish.
Put a tsp of GF butter, salt, pepper, cinnamon, and Organic Maple Syrup (trust me…this stuff makes ALL the difference) in the cavity of the squash.
Bake at 425 degrees for about 30-40 minutes. It is DIVINE.
Veggies
Quarter a yellow onion.
Cut a sweet potato and a russet potato into large chunks.
Combine with olive oil, salt, pepper, and bake at 425 degrees for 30 minutes…along side the squash.
Corn Spaghetti? Yes.
So tonight, we tried our first G-Free Pasta dinner.
Trader Joe’s Corn Spaghetti with Turkey Sauce:
Boil 1/2 package TJ Corn Spaghetti in salted water. It is a bit gummy on the fork, but my husband asserts that he likes it better than regular pasta!!! WOOOOOOOOO HOOOOOOOOOOOOOO!!!!
Brown 1/2 pound of ground turkey with some salt, pepper, oregano, and basil.
Add a jar of your favorite GF marinara. We tried Trader Joe’s 99 Marinara…it was surpisingly chunky (which I love) and sweet…a nice complement to the savory corn spaghetti!!!
This ‘twill be a staple….little miss Emily loved the pasta and sauce as well!!!
Trader Joe’s Corn Spaghetti with Turkey Sauce:
Boil 1/2 package TJ Corn Spaghetti in salted water. It is a bit gummy on the fork, but my husband asserts that he likes it better than regular pasta!!! WOOOOOOOOO HOOOOOOOOOOOOOO!!!!
Brown 1/2 pound of ground turkey with some salt, pepper, oregano, and basil.
Add a jar of your favorite GF marinara. We tried Trader Joe’s 99 Marinara…it was surpisingly chunky (which I love) and sweet…a nice complement to the savory corn spaghetti!!!
This ‘twill be a staple….little miss Emily loved the pasta and sauce as well!!!
Pumpkin Pie Breakfast Smoothie
It truly tastes like pumpkin pie!!!!!
I usually roast a few sweet potatoes to have on hand throughout the week, so here’s what I did:
Scoop the flesh of one sweet potato.
Put it in a blender with:
One cup of ice
2 cups almond milk
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 Tbspoon good quality maple syrup
I usually roast a few sweet potatoes to have on hand throughout the week, so here’s what I did:
Scoop the flesh of one sweet potato.
Put it in a blender with:
One cup of ice
2 cups almond milk
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 Tbspoon good quality maple syrup
Pico and Chips and Margaritas...oh, my!!!
Beach’s Pico de Gallo
2-3 large tomatoes
1/2 onion (red or white, whichever you have)
Juice of one lime
splash of olive oil
2 TBSP cilantro (fresh is best)
salt, garlic salt, and pepper …to your taste.
Let it sit in the fridge for about 30 minutes to mix the flavors.
I served these with G-Free blue tortilla chips with flax seeds from Simply Made ($2.50 at Target!!!) The hubby loves this recipe!!!
A Different Margarita…less sugar, but very good!!!!
One can of Limemaid (12 oz)
Fill the can up TWICE with tonic water (24 oz)
Fill the 1/2-3/4 of the can with Jose Gold tequila (6-8 oz)
2-3 oz. of Gran Marnier
Stir it up and enjoy…Ole!!!
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