Gluten Free Pretzel Crusted Chicken Breasts

I’ve been wanting to make Gluten Free Pretzel Crusted Chicken ever since I first tasted Glutino’s gluten free pretzels.  They have a deliciously Ritz-like flavor that I still have aspirations of using to top my poppyseed chicken (which I haven’t figured out how to convert to gluten free AND dairy free yet), but either way, I wanted to use it as a breading.  Given the exceptionally pricey nature of these pretzels (and the tiny size of the bags), I couldn’t quite bring myself to just pulverize a new bag, so I’ve been saving the dregs of the last several bags.  Tonight I finally had enough.  Now, I regularly play around with new recipes and they usually turn out pretty well, but I don’t often end up with a knock it out of the park, holy crap, why isn’t there any MORE? kind of success.  I LOVED this chicken.  Definitely a keeper recipe.
Update: My pal Susan Bischoff (author of the fantabulous Talent Chronicles) tested this out with regular pretzels and flour and got mixed reviews.  She liked it.  Her hubby didn’t.  So I’m not vouching for the results using anything other than the Glutino pretzels.
GF Pretzel Crusted Chicken Breasts

Ingredients:

  • 2 chicken breasts
  • salt, pepper, and garlic powder
  • gluten free flour (enough for dredging)
  • 1 egg, beaten
  • Glutino gluten free pretzels, pulverized in the food processor (I had about 1/2 a cup of crumbs when I was done).
Directions:
  1. Preheat oven to 400 degrees.
  2. Prepare your baking sheet with a baking rack over the top (this will enable the heat to circulate all around and for th coating to get crispy on all sides).
  3. Spray rack with cooking spray.
  4. Blitz your pretzels in the food processor until they’re crumby.
  5. You’re going to create a dredging station, a dish each for the flour, egg, and pretzels.
  6. Lightly season each chicken breast with salt, pepper, and garlic powder.
  7. Dredge each breast in gluten free flour.  Shake off the excess.
  8. Dip in the egg.
  9. Dip in the pretzels.
  10. Bake for 30-35 minutes (depends on how thick your breasts are…mine were pretty thick at the thickest point).

 

Gluten Free Pretzel Crusted Chicken Breasts
 
I've been wanting to make Gluten Free Pretzel Crusted Chicken ever since I first tasted Glutino's gluten free pretzels. They have a deliciously Ritz-like flavor that I still have aspirations of using to top my poppyseed chicken (which I haven't figured out how to convert to gluten free AND dairy free yet), but either way, I wanted to use it as a breading. Given the exceptionally pricey nature of these pretzels (and the tiny size of the bags), I couldn't quite bring myself to just pulverize a new bag, so I've been saving the dregs of the last several bags. Tonight I finally had enough. Now, I regularly play around with new recipes and they usually turn out pretty well, but I don't often end up with a knock it out of the park, holy crap, why isn't there any MORE? kind of success. I LOVED this chicken. Definitely a keeper recipe. Update: My pal Susan Bischoff (author of the fantabulous Talent Chronicles) tested this out with regular pretzels and flour and got mixed reviews. She liked it. Her hubby didn't. So I'm not vouching for the results using anything other than the Glutino pretzels.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • 2 chicken breasts
  • salt, pepper, and garlic powder
  • gluten free flour (enough for dredging)
  • 1 egg, beaten
  • Glutino gluten free pretzels, pulverized in the food processor (I had about ½ a cup of crumbs when I was done).
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare your baking sheet with a baking rack over the top (this will enable the heat to circulate all around and for th coating to get crispy on all sides).
  3. Spray rack with cooking spray.
  4. Blitz your pretzels in the food processor until they're crumby.
  5. You're going to create a dredging station, a dish each for the flour, egg, and pretzels.
  6. Lightly season each chicken breast with salt, pepper, and garlic powder.
  7. Dredge each breast in gluten free flour. Shake off the excess.
  8. Dip in the egg.
  9. Dip in the pretzels.
  10. Bake for 30-35 minutes (depends on how thick your breasts are...mine were pretty thick at the thickest point).

Spicy Mango Pork Tenderloin

Kroger’s had pork loins on special the last couple of weeks and I stocked up.  I love cutting them up for pork chops, kebabs, or stir fries, but nothing beats a good slow cooked pork tenderloin.  Melt in your mouth tender and full of flavor.  I decided to whip out some tropical flavor and heat to make up this spicy mango pork tenderloin.  We ate ours with some fresh summer corn and avocados.  Pardon the lousy picture.  I was so busy eating, I forgot to take a pic of the fresh dish.  This was the leftovers.

Spicy Mango Pork Tenderloin

Ingredients:

  • pork tenderloin (mine was about 2 lbs)
  • 1/3 cup low sodium soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1/2 tbsp red pepper flakes
  • 2 ripe mangoes, peeled and diced
Directions:
  1. Mix everything but the mango in a Ziplock bag and pop the pork in to marinate for at least 1 hour (overnight is even better).
  2. Line your slow cooker with the diced mango.
  3. Add the pork and a few spoonfuls of the marinade.
  4. Cook on low for 7-8 hours.
  5. Slice and serve with the cooked mangoes as a sauce.

 

Spicy Mango Pork Tenderloin
 
Kroger's had pork loins on special the last couple of weeks and I stocked up. I love cutting them up for pork chops, kebabs, or stir fries, but nothing beats a good slow cooked pork tenderloin. Melt in your mouth tender and full of flavor. I decided to whip out some tropical flavor and heat to make up this spicy mango pork tenderloin. We ate ours with some fresh summer corn and avocados. Pardon the lousy picture. I was so busy eating, I forgot to take a pic of the fresh dish. This was the leftovers.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • pork tenderloin (mine was about 2 lbs)
  • ⅓ cup low sodium soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ½ tbsp red pepper flakes
  • 2 ripe mangoes, peeled and diced
Instructions
  1. Mix everything but the mango in a Ziplock bag and pop the pork in to marinate for at least 1 hour (overnight is even better).
  2. Line your slow cooker with the diced mango.
  3. Add the pork and a few spoonfuls of the marinade.
  4. Cook on low for 7-8 hours.
  5. Slice and serve with the cooked mangoes as a sauce.

Basic Turkey Meatballs

I’ve been really into the concept of freezer meals and making stuff ahead of time to try to streamline dinner prep a few nights a week, but so far I’ve been completely lousy about the execution.  I recently had the idea of making up some basic turkey meatballs that would work well with multiple sauces and for multiple meals.  I’ve now made these a couple of times, with tweaks, and I think I’ve hit on a keeper recipe.  These basic turkey meatballs work well with marinara, barbeque sauce, and…well I’m sure they’d be fine for something else, but our number one use for them is meatball sandwiches (with marinara and mozzarella), which are COMPLETE AND TOTAL CRACK.  Seriously.  I dare you to eat just one.   Makes 60-66 meatballs.

Basic Turkey Meatballs

Ingredients:
  • 1 lb 85% lean ground turkey
  • 2 lb 90% lean ground turkey (or 3 pounds total of whatever ground meat you prefer)
  • 1.5 cups old fashioned rolled oats
  • 2 eggs + 1/4 cup egg whites (or you can just do 3 eggs and beat them first and pour half in because you can’t fit the whole batch in the food processor)
  • 1 large zucchini
  • 2 carrots
  • 1 large, sweet onion
  • For House Blend seasoning:
    • 1 tbsp + 1 tsp sea salt
    • 1 tsp garlic powder
    • 1 tsp fresh ground black pepper
Directions:
  1. Preheat your oven to broil.
  2. In your food processor, blitz the zucchini, carrots, and onion.  Scoop out into a bowl.
  3. Blitz the oats and add to the veggie bowl.  Stir until well combined.
  4. Probably your food processor won’t be big enough to do the whole batch of meatballs at once.  I did mine in 2 batches.  Put half the turkey in with half the oat and veggie mixture, 1 egg, and 1 tbsp of the house blend seasoning.  Blitz until well combined.
  5. Using a small scoop (about 1/8th cup), drop onto a parchment paper lined baking sheet.  I say drop because this seems really fluid and really doesn’t roll into balls, so they work kinda like drop biscuits.  I can fit about 20 on one of my sheets.
  6. Cook on broil for 10-15 minutes (mine took 12).
  7. Allow to cool, then pop the baking sheet directly into the freezer to freeze.
  8. Once frozen, pop into gallon size Ziplock bags.

 

Basic Turkey Meatballs
 
I've been really into the concept of freezer meals and making stuff ahead of time to try to streamline dinner prep a few nights a week, but so far I've been completely lousy about the execution. I recently had the idea of making up some basic turkey meatballs that would work well with multiple sauces and for multiple meals. I've now made these a couple of times, with tweaks, and I think I've hit on a keeper recipe. These basic turkey meatballs work well with marinara, barbeque sauce, and...well I'm sure they'd be fine for something else, but our number one use for them is meatball sandwiches (with marinara and mozzarella), which are COMPLETE AND TOTAL CRACK. Seriously. I dare you to eat just one. Makes 60-66 meatballs.
Author:
Recipe type: Freezer Meals
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 lb 85% lean ground turkey
  • 2 lb 90% lean ground turkey (or 3 pounds total of whatever ground meat you prefer)
  • 1.5 cups old fashioned rolled oats
  • 2 eggs + ¼ cup egg whites (it's 3 eggs total...you're welcome to just beat them first and split between the two batches)
  • 1 large zucchini
  • 2 carrots
  • 1 large, sweet onion
  • For House Blend seasoning:
  • 1 tbsp + 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp fresh ground black pepper
Instructions
  1. Preheat your oven to broil.
  2. In your food processor, blitz the zucchini, carrots, and onion. Scoop out into a bowl.
  3. Blitz the oats and add to the veggie bowl. Stir until well combined.
  4. Probably your food processor won't be big enough to do the whole batch of meatballs at once. I did mine in 2 batches. Put half the turkey in with half the oat and veggie mixture, 1 egg, and 1 tbsp of the house blend seasoning. Blitz until well combined.
  5. Using a small scoop (about ⅛th cup), drop onto a parchment paper lined baking sheet. I say drop because this seems really fluid and really doesn't roll into balls, so they work kinda like drop biscuits. I can fit about 20 on one of my sheets.
  6. Cook on broil for 10-15 minutes (mine took 12).
  7. Allow to cool, then pop the baking sheet directly into the freezer to freeze.
  8. Once frozen, pop into gallon size Ziplock bags.

Egg Rolls In A Bowl

Egg rolls are one of my favorite things about Asian food.  But, no question, they aren’t healthy given that they’re deep fried.  They also aren’t gluten free, which means they are off the menu for hubby.  One of my coworkers makes amazing egg rolls for office parties every year, so I totally grabbed her recipe and decided to adapt it to serve over rice.  The end result is more or less like a lazy stir fry and came out delicious (if not exactly egg roll-like).  Serves 4 and reheats well (if you can wait that long).
Egg Rolls In A Bowl
Ingredients:

  • 1 lb of ground pork
  • 2 grated carrots
  • 1 diced onion
  • 2 chopped green onion stalks
  • 1 tablespoon chopped garlic
  • 4 tablespoons of gluten free soy sauce (or 3 of tamari)
  • 1 teaspoon of grated ginger
  • 1/2 head of bok choy, chopped (divide the white part from the greens)
  • salt
  • pepper
  • 1 tbsp + 1 tsp high heat cooking oil (I used sunflower)
  • white or brown rice, cooked

Directions:

  1. Brown your pork and remove to a bowl.
  2. Drain off any liquids and wipe out your wok.
  3. Add 1 tbsp of the oil and let it heat.
  4. Saute the carrots, onion, and the white part of the bok choy until softened.
  5. Remove to a bowl.
  6. Add the remaining teaspoon of oil along with the garlic and ginger.  Cook until fragrant (approximately 30 seconds), then add the green onions and bok choy greens.
  7. Saute until the greens are wilted, then add your pork and other veggies.
  8. Add the soy sauce and a pinch of salt and pepper and toss until everything is well combined and the soy sauce is reduced a bit.
  9. Serve over rice.

 

Egg Rolls In A Bowl
 
Egg rolls are one of my favorite things about Asian food.  But, no question, they aren't healthy given that they're deep fried.  They also aren't gluten free, which means they are off the menu for hubby.  One of my coworkers makes amazing egg rolls for office parties every year, so I totally grabbed her recipe and decided to adapt it to serve over rice.  The end result is more or less like a lazy stir fry and came out delicious (if not exactly egg roll-like).  Serves 4 and reheats well (if you can wait that long).
Author:
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 lb of ground pork
  • 2 grated carrots
  • 1 diced onion
  • 2 chopped green onion stalks
  • 1 tablespoon chopped garlic
  • 4 tablespoons of gluten free soy sauce (or 3 of tamari)
  • 1 teaspoon of grated ginger
  • ½ head of bok choy, chopped (divide the white part from the greens)
  • salt
  • pepper
  • 1 tbsp + 1 tsp high heat cooking oil (I used sunflower)
  • white or brown rice, cooked
Instructions
  1. Brown your pork and remove to a bowl.
  2. Drain off any liquids and wipe out your wok.
  3. Add 1 tbsp of the oil and let it heat.
  4. Saute the carrots, onion, and the white part of the bok choy until softened.
  5. Remove to a bowl.
  6. Add the remaining teaspoon of oil along with the garlic and ginger.  Cook until fragrant (approximately 30 seconds), then add the green onions and bok choy greens.
  7. Saute until the greens are wilted, then add your pork and other veggies.
  8. Add the soy sauce and a pinch of salt and pepper and toss until everything is well combined and the soy sauce is reduced a bit.
  9. Serve over rice.

Cast Iron Skillet Potatoes and Ham

This recipe for cast iron skillet potatoes is an adaptation of another one of those that I’ve seen flying around Facebook (uncredited, as usual).  The base recipe is specifically for potatoes and is loaded with cheese (a no no in our house, obviously).  But I liked the idea of doing these potato slices in the cast iron skillet (this is an 8 inch skillet).  Having them cut thin and drizzled with olive oil gives that same crispy edge effect you get with Hasselback potatoes (a favorite of ours) but is rather easier since you don’t have to worry about not cutting all the way through.  I pulled out some leftover Christmas ham from the freezer and added slices of it in between to make this dish a full meal (In honor of my mom, make sure to add something green!).  Since this was a split dish for hubby and I, his half has real cheese and mine has Daiya (the stuff that browned is the real cheese).
Cast Iron Potatoes and Ham
Ingredients:
  • 3 Russet potatoes, scrubbed
  • 6 ounces of ham (I had leftover hunks from a Christmas ham in the freezer)
  • salt
  • pepper
  • garlic powder
  • paprika
  • olive oil or bacon grease
  • shredded cheddar Daiya or cheese
Directions
  1. Brush bottom and sides of a baking dish or cast iron skillet generously with bacon grease or olive oil.
  2. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness.
  3. Drizzle potatoes with a little bit of olive oil and season with salt, pepper, garlic powder, and paprika.  I found it handy to do this in a separate bowl to ensure that all slices were well coated.
  4. Arrange potato slices vertically and loosely in prepared dish or skillet.  Intersperse slices of ham every few slices.
  5. Dot the top with more bacon grease (or butter if you can have that).
  6. Cover skillet with foil and bake in a 375 degree oven for an hour, or until potatoes are tender.
  7. Remove foil, sprinkle with cheddar Daiya or cheese and bake for another 15 minutes, or until crisp.

 

Cast Iron Skillet Potatoes and Ham
 
This recipe for cast iron skillet potatoes is an adaptation of another one of those that I've seen flying around Facebook (uncredited, as usual).  The base recipe is specifically for potatoes and is loaded with cheese (a no no in our house, obviously).  But I liked the idea of doing these potato slices in the cast iron skillet (this is an 8 inch skillet).  Having them cut thin and drizzled with olive oil gives that same crispy edge effect you get with Hasselback potatoes (a favorite of ours) but is rather easier since you don't have to worry about not cutting all the way through.  I pulled out some leftover Christmas ham from the freezer and added slices of it in between to make this dish a full meal (In honor of my mom, make sure to add something green!).  Since this was a split dish for hubby and I, his half has real cheese and mine has Daiya (the stuff that browned is the real cheese).
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • 3 Russet potatoes, scrubbed
  • 6 ounces of ham (I had leftover hunks from a Christmas ham in the freezer)
  • salt
  • pepper
  • garlic powder
  • paprika
  • olive oil or bacon grease
  • shredded cheddar Daiya or cheese
Instructions
  1. Brush bottom and sides of a baking dish or cast iron skillet generously with bacon grease or olive oil.
  2. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness.
  3. Drizzle potatoes with a little bit of olive oil and season with salt, pepper, garlic powder, and paprika.  I found it handy to do this in a separate bowl to ensure that all slices were well coated.
  4. Arrange potato slices vertically and loosely in prepared dish or skillet.  Intersperse slices of ham every few slices.
  5. Dot the top with more bacon grease (or butter if you can have that).
  6. Cover skillet with foil and bake in a 375 degree oven for an hour, or until potatoes are tender.
  7. Remove foil, sprinkle with cheddar Daiya or cheese and bake for another 15 minutes, or until crisp.

Totwaffles: Tater Tots In The Waffle Iron

As a foodie, I hesitate to share this.  I feel like it should be some kind of secret shame.  But it’s too darned tasty to keep a secret.  And really, it’s not that much of a secret.  It’s so simple, it doesn’t even qualify as a recipe.   I first saw it in one of those Lifehack lists that tend to float around Facebook all the time, for all kinds of stuff you never knew you could make in a waffle iron.  As we’ve recently gotten back into the concept of breakfast for dinner on time crunched nights, I felt like this was a must try.  Yes, tater tots in the waffle iron.

Y’all, these are so good.  And possibly the easiest hash browns known to man (which is a great thing for me because I make the biggest mess cooking them the regular way).  Hubs was delighted to find out he can actually HAVE tater tots (though warning to the gluten free crowd–be sure to check the label–not all tots are definitely gluten free).   He decreed that they must be called totwaffles.  Go ahead and say it.  See?  It makes you grin.  Totwaffle.  Totwaffle.  Totwaffle.  Ahem.  Possibly you should beware sharing that one with kids, as it might end up stuck on repeat.

Totwaffles

 

Ingredients:

  • frozen tater tots (YOU DON’T EVEN NEED COOKING SPRAY)
  • waffle iron

Directions:

  1. Lay out the tots on the waffle iron until the surface of the iron is covered.
  2. Close.  Start whatever else you’re making to go with them (for me, that’s bacon).
  3. Cook for 10-15 minutes (start checking at 10 until you know how your waffle iron cooks).  You will need to squish the iron closed tighter about halfway through, once the tots are thawed.  You want them to ultimately stick together in a big square (or wedge if your waffle iron is round).
  4. Look for some nice caramelization before you pull them off.
  5. If you’re cooking for a crowd, pop the finished totwaffles on a baking sheet in the oven on warm while you cook the rest.
  6. Enjoy the deliciousness and grin like a kid.  You’re having TOTWAFFLES.

 

Totwaffles: Tater Tots In The Waffle Iron
 
As a foodie, I hesitate to share this.  I feel like it should be some kind of secret shame.  But it's too darned tasty to keep a secret.  And really, it's not that much of a secret.  It's so simple, it doesn't even qualify as a recipe.   I first saw it in one of those Lifehack lists that tend to float around Facebook all the time, for all kinds of stuff you never knew you could make in a waffle iron.  As we've recently gotten back into the concept of breakfast for dinner on time crunched nights, I felt like this was a must try.  Yes, tater tots in the waffle iron. Y'all, these are so good.  And possibly the easiest hash browns known to man (which is a great thing for me because I make the biggest mess cooking them the regular way).  Hubs was delighted to find out he can actually HAVE tater tots (though warning to the gluten free crowd--be sure to check the label--not all tots are definitely gluten free).   He decreed that they must be called totwaffles.  Go ahead and say it.  See?  It makes you grin.  Totwaffle.  Totwaffle.  Totwaffle.  Ahem.  Possibly you should beware sharing that one with kids, as it might end up stuck on repeat.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • frozen tater tots (YOU DON'T EVEN NEED COOKING SPRAY)
  • waffle iron
Instructions
  1. Lay out the tots on the waffle iron until the surface of the iron is covered.
  2. Close.  Start whatever else you're making to go with them (for me, that's bacon).
  3. Cook for 10-15 minutes (start checking at 10 until you know how your waffle iron cooks).  You will need to squish the iron closed tighter about halfway through, once the tots are thawed.  You want them to ultimately stick together in a big square (or wedge if your waffle iron is round).
  4. Look for some nice caramelization before you pull them off.
  5. If you're cooking for a crowd, pop the finished totwaffles on a baking sheet in the oven on warm while you cook the rest.
  6. Enjoy the deliciousness and grin like a kid.  You're having TOTWAFFLES.

Bratwurst Potato Soup

The inspiration for this bratwurst potato soup is the classic cheeseburger soup (which, incidentally, I never thought tasted much like cheeseburgers).  While I was down with the flu, we ate a lot of soup, and I was desperate for something that wasn’t chicken and rice (which is our go to, but I caught the flu right after my husband, so I’d already ODed).  I decided to do something with a pound of brats and potatoes in a rich broth.  I made some Irish soda bread to dip.
Bratwurst Potato Soup
Ingredients:
  • 1 pound browned bratwurst sausage, drained and rinsed (removed from casing)
  • 4 cups chicken stock
  • 4 cups diced russet potatoes, skin on
  • 1 stalk celery, finely diced
  • 1 onion, diced
  • 3/4 cup finely grated carrots
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1 teaspoon kosher salt
  • ground black pepper, to taste
  • 1 bottle hard apple cider
  • cheese or cheese substitute (I used cheddar Daiya) to top
  • sour cream or sour cream substitute (I used Tofutti Better Than Sour Cream) to top

Directions:

  1. Brown, drain, and rinse sausage.
  2. Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
  3. Cook on low for 6 hours.
  4. Top with a spoonful of your sour cream and a sprinkle of cheese.  Stir to melt.
Bratwurst Potato Soup
 
The inspiration for this bratwurst potato soup is the classic cheeseburger soup (which, incidentally, I never thought tasted much like cheeseburgers).  While I was down with the flu, we ate a lot of soup, and I was desperate for something that wasn't chicken and rice (which is our go to, but I caught the flu right after my husband, so I'd already ODed).  I decided to do something with a pound of brats and potatoes in a rich broth.  I made some Irish soda bread to dip.
Author:
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 pound browned bratwurst sausage, drained and rinsed (removed from casing)
  • 4 cups chicken stock
  • 4 cups diced russet potatoes, skin on
  • 1 stalk celery, finely diced
  • 1 onion, diced
  • ¾ cup finely grated carrots
  • 2 cloves garlic, minced
  • 1 teaspoon parsley
  • 1 teaspoon kosher salt
  • ground black pepper, to taste
  • 1 bottle hard apple cider
  • cheese or cheese substitute (I used cheddar Daiya) to top
  • sour cream or sour cream substitute (I used Tofutti Better Than Sour Cream) to top
Instructions
  1. Brown, drain, and rinse sausage.
  2. Add the sausage, stock, cider, carrots, onion, garlic, potatoes, celery, salt, pepper, and parsley to the crock.
  3. Cook on low for 6 hours.
  4. Top with a spoonful of your sour cream and a sprinkle of cheese.  Stir to melt.

Gluten Free Dairy Free Chocolate Peanut Butter Lava Cake

One of life’s greatest joys (mine anyway) is half-baked cookies.  They’re warm and perfectly ooey gooey and just melt on your tongue.  I don’t know if it was intentional or accidental, but somebody somewhere discovered that half-baked cake is just as fantastic.  I imagine that’s exactly how chocolate lava cake was born. My pal Jay at Techsurgeons (web host extraordinaire! /shameless plug) shared this recipe with me a few weeks ago, and I converted it to be gluten and dairy free for Valentine’s Day (and added peanut butter because…peanut butter).  Oh. Dear. God.  So good!  This chocolate peanut butter lava cake is fantastic by itself or served with dairy free vanilla ice cream.  It’s best served fresh, but if you have leftovers, just nuke them for 40 seconds and the crater will reinflate.  Makes 6.
GF DF chocolate peanut butter lava cake
Ingredients:
  • 3/4 cup dark or semi-sweet dairy free chocolate chips (I used Ghiradelli’s semi sweet)
  • 3/4 cup virgin coconut oil
  • 4 eggs at room temperature
  • 3/4 cup sugar
  • 1/4 gluten free flour (I used sorghum flour)
  • 6 tbsp peanut butter, divided
Directions:
  1. Preheat the oven to 400°.
  2. Melt the chocolate and coconut oil together in a saucepan over low heat.
  3. Mix the eggs and sugar together in a separate bowl and whisk for a few minutes.
  4. Add the flour.
  5. Add the egg mixture to the melted chocolate and mix until smooth.
  6. Pour the batter into 6 greased ramekins (the 1 cup size so there’s room for it to rise).
  7. Add 1 tbsp of peanut butter to the center of each.
  8. Bake for approximately 16 minutes.
Gluten Free Dairy Free Chocolate Peanut Butter Lava Cake
 
One of life's greatest joys (mine anyway) is half-baked cookies.  They're warm and perfectly ooey gooey and just melt on your tongue.  I don't know if it was intentional or accidental, but somebody somewhere discovered that half-baked cake is just as fantastic.  I imagine that's exactly how chocolate lava cake was born. My pal Jay at Techsurgeons (web host extraordinaire! /shameless plug) shared this recipe with me a few weeks ago, and I converted it to be gluten and dairy free for Valentine's Day (and added peanut butter because...peanut butter).  Oh. Dear. God.  So good!  This chocolate peanut butter lava cake is fantastic by itself or served with dairy free vanilla ice cream.  It's best served fresh, but if you have leftovers, just nuke them for 40 seconds and the crater will reinflate.  Makes 6.
Author:
Recipe type: Dessert
Cuisine: Gluten and Dairy Free
Ingredients
  • ¾ cup dark or semi-sweet dairy free chocolate chips (I used Ghiradelli's semi sweet)
  • ¾ cup virgin coconut oil
  • 4 eggs at room temperature
  • ¾ cup sugar
  • ¼ gluten free flour (I used sorghum flour)
  • 6 tbsp peanut butter, divided
Instructions
  1. Preheat the oven to 400°.
  2. Melt the chocolate and coconut oil together in a saucepan over low heat.
  3. Mix the eggs and sugar together in a separate bowl and whisk for a few minutes.
  4. Add the flour.
  5. Add the egg mixture to the melted chocolate and mix until smooth.
  6. Pour the batter into 6 greased ramekins (the 1 cup size so there's room for it to rise).
  7. Add 1 tbsp of peanut butter to the center of each.
  8. Bake for approximately 16 minutes.

Lemon Rosemary Garlic Chicken and Roasted Veggies

I am a big fan of one dish meals.  Simple.  Easy clean up.  The kind of thing I can throw in the oven while I’m writing and not have to babysit.  This one fits the bill and also would work well as a freezer meal (of the variety you put all the ingredients in a bag and freeze, then let everything thaw overnight in the fridge before baking.  This has become a regular in our menu rotation.

Lemon Rosemary Garlic Chicken and Roasted Vegetables

Ingredients:
  • 4-6 Boneless skinless chicken breasts (or 6-8 boneless skinless chicken thighs)
  • 2 potatoes scrubbed and diced
  • 1 large onion cut into wedges
  • 2 carrots peeled and chunked
  • 1 large parsnip peeled and chunked
For Marinade:
  • Juice of 1 large or 2 small lemons
  • 1 tbsp dried rosemary, crushed
  • 3 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1 tsp sea salt (may need more but I’d make it again and test)
  • 1/3 cup olive oil
Directions:
  1. Mix up the marinade.
  2. Toss everything in a ziplock bag and marinate for at least half an hour.  Or freeze at this stage, then thaw completely.
  3. Preheat oven to 425.
  4. Spray a 9×13 baking dish with cooking spray.
  5. Dump contents of the bag and arrange so the chicken is nestled amid the veggies and not stacked on each other.
  6. Bake for 35-40 minutes.

 

Lemon Rosemary Garlic Chicken and Roasted Veggies
 
I am a big fan of one dish meals.  Simple.  Easy clean up.  The kind of thing I can throw in the oven while I'm writing and not have to babysit.  This one fits the bill and also would work well as a freezer meal (of the variety you put all the ingredients in a bag and freeze, then let everything thaw overnight in the fridge before baking.  This has become a regular in our menu rotation.
Author:
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
  • 4-6 Boneless skinless chicken breasts (or 6-8 boneless skinless chicken thighs)
  • 2 potatoes scrubbed and diced
  • 1 large onion cut into wedges
  • 2 carrots peeled and chunked
  • 1 large parsnip peeled and chunked
  • For Marinade:
  • Juice of 1 large or 2 small lemons
  • 1 tbsp dried rosemary, crushed
  • 3 cloves garlic, minced
  • ½ tsp black pepper
  • 1 tsp sea salt (may need more but I'd make it again and test)
  • ⅓ cup olive oil
Instructions
  1. Mix up the marinade.
  2. Toss everything in a ziplock bag and marinate for at least half an hour.  Or freeze at this stage, then thaw completely.
  3. Preheat oven to 425.
  4. Spray a 9x13 baking dish with cooking spray.
  5. Dump contents of the bag and arrange so the chicken is nestled amid the veggies and not stacked on each other.
  6. Bake for 35-40 minutes.

Ground Lamb Stew

The recent rash of cold weather (DUDE, what do we know about having temps in the single digits in Mississippi???) has lit a wicked craving for Irish stew.  Now traditional Irish stew has nice, meaty chunks of lamb.  Not something readily available in my small town grocery store.  But I did find ground lamb, so I decided to use that as my base.  One benefit of this version over traditional Irish stew is that it’s FASTER.  You’re browning the lamb to start with, so you don’t have to wait for the meat to cook through.  As additional inspiration, I took the Le Creuset Dutch Oven Crack (the fantabulous Beef Stew With Mushrooms and Bacon that I made when I first got my precious Le Creuset dutch oven) and started tweaking.  I wanted a rich, hearty stew, loaded with root veggies with a lovely savory broth to pair with Irish soda bread.
Ingredients:
  • 1 lb ground lamb
  • 8 slices thick slices bacon
  • 6 cups beef stock
  • 5 carrots, peeled and diced* (note, depending on the size of stuff, you should have about the same amount of diced carrots as parsnips when you’re through)
  • 2 parsnips, peeled and diced
  • 1 12 oz. bag frozen pearl onions
  • 6 average russet potatoes, diced (not the ginormous bakers, just an averaged size potato)
  • 4 ounces fresh mushrooms, sliced
  • 1 tbs minced garlic
  • 1 tsp dried thyme
  • 1 tsp ground pepper
  • 1 tbs kosher salt

Directions:

  1. Preheat your oven to 300 degrees.
  2. Brown the lamb, breaking up with a wooden spoon as it cooks.  You want things to get a bit caramelized.  Caramelized means FLAVOR!
  3. Cut the bacon into chunks and cook in a large dutch oven until crispy and remove with a slotted spoon.
  4. Pour the bacon grease into a bowl.  Add 2 tablespoons back to your dutch oven..
  5. Add the carrots and parsnips and saute until just starting to caramelize.
  6. Add the garlic and saute for about 30 seconds.
  7. Deglaze the pan with 1 cup of the stock, scraping up all those lovely brown bits.
  8. Add the lamb back to the pan.
  9. Add the rest of the stock, potatoes, carrots, parsnips and thyme.  Bring the mixture back to a boil.
  10. Cover and simmer for 40 minutes.
  11. Add another tablespoon of bacon grease to a skillet and heat over medium heat.
  12. Add the pearl onions and mushrooms and saute until softened.
  13. Add the reserved bacon,  onions, and mushrooms, along with the pepper and salt to the dutch oven and cook for another 20 minutes.
Serve with a big warm hunk of crusty Irish soda bread (which, btw, you should start as soon as you set the stew to simmer in the first place–the oven should be preheating while you put the stew together).
Ground Lamb Stew
 
The recent rash of cold weather (DUDE, what do we know about having temps in the single digits in Mississippi???) has lit a wicked craving for Irish stew.  Now traditional Irish stew has nice, meaty chunks of lamb.  Not something readily available in my small town grocery store.  But I did find ground lamb, so I decided to use that as my base.  One benefit of this version over traditional Irish stew is that it's FASTER.  You're browning the lamb to start with, so you don't have to wait for the meat to cook through.  As additional inspiration, I took the Le Creuset Dutch Oven Crack (the fantabulous Beef Stew With Mushrooms and Bacon that I made when I first got my precious Le Creuset dutch oven) and started tweaking.  I wanted a rich, hearty stew, loaded with root veggies with a lovely savory broth to pair with Irish soda bread.
Author:
Recipe type: Soup/Stews/Chowders
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 lb ground lamb
  • 8 slices thick slices bacon
  • 6 cups beef stock
  • 5 carrots, peeled and diced* (note, depending on the size of stuff, you should have about the same amount of diced carrots as parsnips when you're through)
  • 2 parsnips, peeled and diced
  • 1 12 oz. bag frozen pearl onions
  • 6 average russet potatoes, diced (not the ginormous bakers, just an averaged size potato)
  • 4 ounces fresh mushrooms, sliced
  • 1 tbs minced garlic
  • 1 tsp dried thyme
  • 1 tsp ground pepper
  • 1 tbs kosher salt
Instructions
  1. Preheat your oven to 300 degrees.
  2. Brown the lamb, breaking up with a wooden spoon as it cooks.  You want things to get a bit caramelized.  Caramelized means FLAVOR!
  3. Cut the bacon into chunks and cook in a large dutch oven until crispy and remove with a slotted spoon.
  4. Pour the bacon grease into a bowl.  Add 2 tablespoons back to your dutch oven..
  5. Add the carrots and parsnips and saute until just starting to caramelize.
  6. Add the garlic and saute for about 30 seconds.
  7. Deglaze the pan with 1 cup of the stock, scraping up all those lovely brown bits.
  8. Add the lamb back to the pan.
  9. Add the rest of the stock, potatoes, carrots, parsnips and thyme.  Bring the mixture back to a boil.
  10. Cover and simmer for 40 minutes.
  11. Add another tablespoon of bacon grease to a skillet and heat over medium heat.
  12. Add the pearl onions and mushrooms and saute until softened.
  13. Add the reserved bacon,  onions, and mushrooms, along with the pepper and salt to the dutch oven and cook for another 20 minutes.
  14. Serve with a big warm hunk of crusty
  15. Irish soda bread
  16. (which, btw, you should start as soon as you set the stew to simmer in the first place--the oven should be preheating while you put the stew together).