Friday, April 6, 2018

Banana Blueberry Muffins

These banana muffins are deliciously moist!  I think the blueberries add a delicious flavor, but they would be great without them too.

2 cups featherlight flour
1 teaspoon xanthan gum
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 bananas, mashed
1/4 cup oil
1/2 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 cup frozen blueberries, chopped

Preheat oven to 375º.  Combine GF flour, xanthan gum, sugar, soda, salt, cinnamon and nutmeg in a large bowl.  In a separate bowl mix together mashed bananas, oil, applesauce, eggs and vanilla.  Stir until well blended, then stir into dry ingredients until moistened.  Gently stir in blueberries.

Spoon batter into muffin cups that have been coated with cooking spray.  Bake for 12 - 15 minutes or until golden brown.  Makes 12 - 16 muffins.

Note:  You can substitute plain yogurt for applesauce

Wednesday, January 31, 2018

Corn Chowder

4 - 6 cups corn, frozen or fresh
2 cups potatoes, diced
1 large onion, diced
1 1/3 cups water
1 teaspoon pepper
8 GF chicken bouillon cubes
7 cups milk, divided
4 tablespoons butter
1/2 cup featherlight flour

In a large saucepan combine fresh or frozen corn, potatoes, onion, water, pepper and bouillon.  Bring to a boil, reduce heat and simmer until vegetables are soft.  Stir in 6 cups milk and the butter.  Bring to a boil.  Combine 1 cup milk and 1/2 cup flour and whisk until smooth.  Stir milk & flour mixture into the soup.  Boil 1 minute until thick and bubbly.

Thursday, January 25, 2018

Pressure Cooker Beef Stew

I love a nice warm bowl of Beef Stew on a cold winters day!  This recipe is great because you can serve it as a stew, or as a gravy over mashed potatoes!  It's adapted from a recipe by Wendy Paul.

2 pounds stew meat
28 ounces crushed tomatoes, (or stewed tomatoes that have been blended)
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)

Place stew meat in electric pressure cooker.  Add tomatoes, grape juice, carrots, celery, and onion.  Dissolve 1 GF beef bouillon cube in 1 cup of water by placing in microwave for 1 minute on high.  Pour the broth in the pressure cooker.  Add bay leaves, garlic, oregano, basil, salt and pepper. 

Place lid on top and secure.  Cook on high pressure for 25 minutes.  When time expires, let the pressure release naturally for 10 minutes, then use the quick release method.  Put stew on simmer. 

In a small bowl mix the cornstarch and water.  While stirring, gradually pour into the stew to thicken.  Serve in a bowl as a stew, or over mashed potatoes.

Friday, November 3, 2017

Hot Fudge Sauce

1 can evaporated milk
2 cups sugar
3 ounces semi sweet chocolate (Bakers chocolate 1 oz squares)
1 cube butter
1 teaspoon vanilla

Put evaporated milk, sugar and chocolate into a medium saucepan.  Cook on medium heat and bring to a boil stirring constantly.  Once it starts to boil, reduce the heat and simmer for 15 minutes, while stirring constantly.  Take off the heat and add butter and vanilla.  Whisk together and serve.

Carmel Sauce

1 lb butter
2 lbs brown sugar
2 cans sweetened condensed milk
2 cups corn syrup
2 tablespoons vanilla

Melt butter in a saucepan.  Add the brown sugar, sweetened condensed milk and corn syrup.   Bring to a boil, stirring constantly.  Take off heat and add 2 tablespoons vanilla.  Refrigerate.

Thursday, October 19, 2017

Chocolate Cheesecake

This cheesecake will make you think you've died and gone to heaven!  I generally prefer plain cheesecake, but after making this one I think it has become my favorite!  It's more of a milk chocolate flavor than a dark flavor.  The chocolate ganache on top seals the deal.  It's crazy good!  It's a great idea to make this cheesecake the day before you eat it, so it can chill in the refrigerator overnight.

10.5 ounces GF Oreos  (22 cookies)
3 tablespoons butter, melted

3 (8 ounce) blocks of cream cheese, room temperature
1/3 cup cocoa
1 3/4 cups sugar
8 ounces Ghirardelli semi sweet chocolate chips, melted
4 eggs
1 cup sour cream
1/2 cup heavy cream

3/4 cup Ghirardelli milk chocolate chips
3/4 cup heavy cream

Preheat oven to 325º.  Line the outside of a 9.5 inch spring form pan with 2 layers of heavy tin foil.  Crush the oreo's in a food processor, and pour into the spring form pan.  Pour the butter in with the oreo crumbs and mix until it's combined well.  Press the crumbs down into the bottom of the pan.  Bake for 10 minutes.  Remove from the oven and let it cool while you make the cheesecake filling.

Place the cream cheese into a large stand mixer.  Beat until creamy, scraping down the sides of the bowl.  In a small bowl mix the cocoa and sugar until combined.  Add cocoa sugar mixture to the cream cheese and mix until incorporated.  Scrape down the sides of the bowl.

Add the melted semi-sweet chocolate chips and 1 egg into the cream cheese mixture.  Beat until it's well mixed and scrape down the sides of the bowl.  Add the rest of the eggs one at a time, scraping the sides of the bowl after each is well mixed.

Add the sour cream and heavy cream and beat until combined.  Pour the cheesecake batter on top of the Oreo crust.

Prepare the water bath for the cheesecake.  If your oven has a steam rack with a water reservoir, you can use that and add 1 1/2 cups of water to the water reservoir.  If not, place the spring form pan inside a larger pan and fill with 1 1/2 inches to 2 inches of water.  Make sure your tinfoil protects the cheesecake so water doesn't leak into it.

Place into the oven and bake for 75 - 80 minutes.  To make sure the cheesecake is done, give it a wiggle.   If it slightly jiggles in JUST the middle like jello, then it's done.  If it jiggles all over, it needs to bake longer.  When it's done, turn off he heat and crack the oven door slightly.  Let it cool in the oven.

When cheesecake is cool, make the ganache by placing the chocolate chips and heavy cream in a microwave safe bowl.  Microwave for 30 seconds and stir.  Repeat one more time and stir until the ganache comes together.

Pour the ganache on top of the cooled cheesecake.  Place the cheesecake in the refrigerator until it's chilled.  Slice and serve!  Store in the refrigerator.

Monday, August 28, 2017

Tutti Fruity Ice Cream

My good friend Natasha shared this homemade ice cream recipe with me!  It has become one of my favorites!  It's super fruity and delicious!  The tang from the fresh orange and lemon juices mixed with the strawberries and bananas are so refreshing!  My kids love preparing it with me, squeezing the juice from the lemons and oranges!  It's an all around great dessert for a summer day... actually any day!

3 oranges, juiced
2 lemons, juiced
2 bananas, mashed
1 banana, cubed
2 cups strawberries, diced
2 cups sugar
1 quart half and half
Ice Cream Salt

Pour into ice cream maker and freeze, using ice and ice cream salt.  (Refer to your ice cream maker owners guide for specific instructions.)  Makes about 1 gallon.

The ice cream is a little soft.  If you like it hard like in the picture above, freeze it in the freezer after you've frozen it in the ice cream maker.

Note:  If you don't like chunks in your ice cream you can mash all 3 bananas, and puree the strawberries instead of dice them.

Friday, August 11, 2017

Bacon Pineapple Chicken Kabobs

Okay so these might be my new favorite thing EVER!  These kabobs are so tasty!  The sauce rounds out the flavors and creates a taste out of this world!  I got the recipe from and just made sure I used GF soy sauce instead of regular soy sauce.  You can see their recipe here.   Everything else is naturally gluten free!

I need to apologize in advance for not having a great picture.    I totally spaced it when my son and I were making them!  When I make them again I'll take a better one, and update it.  The recipe was too good to wait to blog!  Also, here's a shout out to my son for grilling tonight!

2 large boneless skinless chicken breasts, cut into 1 1/2 inch cubes
1 large pineapple, cut into 1 1/2 inch cubes
2 red peppers, cut into 1 1/2 inch pieces
1 large onion, cut into 1 1/2 inch pieces
12 strips of thick bacon

1 1/2 cups (12 fl ounces) pineapple juice
1 1/2 tablespoons cornstarch
1/2 cup brown sugar
2 tablespoons Tamari sauce
1/2 teaspoon salt

Thread skewers starting with the bacon.  Put chicken, pineapple, red pepper and onion and repeat once more.  Wrap the bacon around them.  Put on another piece of bacon and thread on the 8 items again.  Wrap the bacon around it, and thread bacon back on skewer.  Make 6 of these.

Preheat grill to medium high.  While grill is preheating, make the sauce.  Prepare the sauce by combining all the sauce ingredients in a medium saucepan.  Whisk together.  Bring the mixture to a boil, reduce heat and simmer for 2 minutes.  Set aside until ready to use.

Grill kabobs for 10-15 minutes, turning a couple of times, until done.

Slather with hot Hawaiian sauce and serve immediately.

Monday, May 1, 2017

Pressure Cooker Black Beans

This recipe is from my Grandma Carlson.  When I make these beans I think of her.  Her house was always filled with wonderful aromas!  She was a fantastic cook!  When she made them they would soak overnight and cook for several hours during the day.  I love that I can have the same beans in less than an hour - starting with dry beans!  She would have loved electric pressure cookers!

1 pound black beans
1 medium onion, diced
3 large stalks celery, diced
2 - 3 cloves garlic
5 teaspoons oil
1 jalapeno pepper
8 cups water
1 1/2 - 2 teaspoons salt
1/2 teaspoon pepper

Rinse and sort beans.  Place in pressure cooker.  Add onions, celery, garlic, oil, whole jalapeno pepper, and water.  Cook on high heat for 32 minutes, use the quick release method.  Pour off, most of the water then add salt and pepper to taste.  Serve warm!

Note:  If you soak the beans overnight, cook them on high temperature for 24 minutes.

Tuesday, February 21, 2017

Santa Fe Lime Rice

This rice is super versatile!  I love it because it can go with my "Cafe Rio" salads, or with grilled salmon.  My family likes it as a side dish to just about anything.  I prefer this recipe to other lime rice recipes because I don't like garlic in my rice.  Sometimes I add a few tablespoons of chopped cilantro to the rice cooker as well.  This is perfect because it has flavor, but doesn't necessary scream Mexican dish.  In fact, depending on what I'm serving with, I don't always add the cumin.  I like to make this in my rice cooker, but you could certainly fix it on the stove.

5 rice cooker cups of rice (about 3 1/2 cups)
3 tablespoons butter, sliced
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lime juice, or juice of 1/2 a lime
3 chicken bouillon cubes
cilantro, chopped (if desired)
water - fill to line 5 of rice cooker

Rinse rice.  Add water to line 5 on the rice cooker.  Place butter, salt, cumin, lime juice and chicken bouillon cubes in the rice cooker.  Close lid and cook.