Fire Tacos

This summer I was blessed to be able to attend our church's girls camp for young women!  It was an awesome experience and one I will never forget!  One night one of the wards served us Fire Tacos.  These tacos are famous!  It is tradition to have these every year at girls camp.  Now I know why!  They are so amazing!

I was a little concerned about whether I would be able to eat them not knowing if they were gluten free or not.  One of the girls in the ward was also gluten free so they took all the precautions!  It was there that I was introduced to Mission's Gluten Free Tortillas!  What a find!  It's so nice to have a tortilla that isn't corn!  You've got to try them!

So this recipe is kind of like a taco bar.  I'm not going to include specific ingredients, just how it's put together.  Use your favorite recipes for beans and meat.

At girls camp we cooked them in the fire, but at home you can also cook them on a BBQ.  I think they'd work fine in the oven too.

Here's what you need:

tinfoil

Mission Gluten Free Tortilla's

taco shells

beans

cheese

taco meat (ground beef or chicken)

lettuce

tomatos

guacamole

sour cream

1.  Get a large piece of tinfoil and place your "flour" tortilla on it.

2.  Spread beans on the tortilla and sprinkle with cheese.  

3.  Get a taco shell and put your meat inside and sprinkle with more cheese.

4.  Wrap up the whole taco in the tin foil.  Add a second piece of tinfoil and wrap again.

5.  Place in the fire or on the BBQ for a few minutes, to melt the cheese.  (You want to have your meat and beans already warm.)

6.  Open up your taco and add lettuce, tomato, sour cream and guacamole.  Enjoy!

Apple Toffee Dip

My sister-in-law Kathryn served this at a 4th of July BBQ this summer and I just couldn't get enough!  It's perfect with fresh Granny Smith apples!  The tartness of the apple, dipped in the sweet toffee cream cheese dip is to die for!  (not to mention the chocolate mixed in!)  Who can resist such a combination? Not me!

1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package English toffee bits (10 oz)
1 package chocolate chips (12 oz)
Granny Smith apples

In a medium bowl, beat cream cheese, sugars and vanilla.  Stir in toffee bits and chocolate chips.  (I like a lot of chocolate chips, but add however much you want.)

Serve with apples.  Refrigerate any leftovers.

Hot Shredded Ham Sandwiches

Life has seemed a little crazy lately.  We run from one thing to the next.  We're creating a million memories and having a blast along the way, but sometimes there just aren't enough hours in the day.  I was talking with my sweet friend Amber one day and she shared with me this recipe.

  

She loves it because she makes it ahead of time and have very little prep when it's time to eat.  It also makes a giant amount, so it's great for family gatherings!  

My family loves it!  I served it at a large family gathering after church and it was AWESOME!  You definitely have to plan ahead, 12 hours to cook and 8 hours to sit, but it's super nice to have it done when you're ready to eat!  It freezes great too!

7 - 8 lb bone in Butt Ham

water

8 oz bottle of mustard

1 lb brown sugar

Place the ham in a crockpot.  Fill the crockpot with water 1/2 the way up.  Cook on low for 12 hours.  (Yes, 12 hours.)

Drain the meat and shred into a large bowl.  Add the mustard and brown sugar and mix well.  Refrigerate over night or for about 8 hours.  

Warm and serve on GF bread or rolls.  (You can put it back in the crockpot to keep warm.)

Mayo/Mustard Spread

We like to make a mayo/mustard spread to put on the bread/rolls.  They're isn't really a recipe, just mix the two together to the taste you like.  I would guess about 1 cup mayo, and about 3 tablespoons mustard.  I mix it until it's a light yellow color.

Notes:

•  My friend Amber says French's mustard is the best!

•  When I serve it to my non GF family, I buy Walmart's steak rolls.

Philly Cheesesteak Sandwiches

I love Philly Cheese steak sandwiches!  They're great to fix for my family because they are super fast to throw together on a busy night.  If I make them for my non-gluten free kids, I just buy some rolls from the grocery store.  For me, I like to use Udi's multi grain bread.  I prefer using just one slice.

Roast Beef, sliced from the deli
Green pepper, sliced
Red pepper, sliced
Onion, sliced
2 tablespoons butter
Salt and Pepper
Udi's gluten free multi grain bread
Provolone or Swiss cheese, sliced

Melt butter in a skillet.  Add sliced peppers and onions and season with salt and pepper.  Fry until tender, then take off the heat.

Heat a few slices of roast beef either on the stove, or in the microwave.

Toast a slice of bread.  Place a few slices of roast beef on top.  Add peppers/onions, then a slice of cheese.  Place in the oven and broil on high, until the cheese melts.  Watch it carefully because it only takes about a minute.

Enjoy!

Perfect Pressure Cooker Mashed Potatoes

I continue to be amazed at how awesome my electric pressure cooker is!  Here is a recipe for perfect mashed potatoes in a jiffy!  I've found in takes about 10 minutes to get up to high pressure.  So you'll have perfectly cooked potatoes ready in about 17 minutes!

 

4 lbs russet potatoes, peeled and quartered
2 cups water
1 teaspoon salt
3 tablespoons butter
salt
milk

Peel and quarter potatoes.  4 lbs for me = 5 russet potatoes.  Place in electric pressure cooker.  Add 2 cups water and 1 teaspoon salt.  Cook on high pressure for 7 minutes.  When finished cooking, use the quick release method.

Drain potatoes and pour into a large bowl.  Add butter and mash.  Add milk until it's the consistency you like.  Add salt if needed.  Serve.

Pressure Cooker Butternut Squash

I just got an electric pressure cooker and am super excited to start trying it out!  I want to start posting my recipes using it, even though they aren't much of a recipe. So EASY!

I love butternut squash, but often don't have my act together in enough time to cook it for dinner.  Now, it's a breeze!  I cooked it for 4 minutes and the squash was still in chunks, and could easily be mashed.  If you want it more firm, cook it for 3 minutes.

1 butternut squash
1/2 cup water
salt and pepper

Peel squash and scoop the seeds out.  Cut into bite sized cubes.  Place in pressure cooker with 1/2 cup water.  Season it with salt and pepper.  Close the lid and turn on pressure cooker, select high pressure and set time for 3 or 4 minutes.  (Time will begin when unit gets up to pressure.  It takes about 5 - 7 minutes.)  When cooking is done, use the Quick Pressure Release to release the pressure.

Jalapeno Poppers

My friend brought these delicious cheese stuffed Jalapeno Poppers to our Neighborhood BBQ and they disappeared instantly!  I craved them for a week before I finally called and got her recipe to make them for my family!  I was also thrilled to use the gazillions of jalapeno peppers in my garden!  I learned something too.  Red jalapeno peppers are hotter than green ones.  I have some red jalapeno peppers because I left them on the plant too long.  We did a taste test. . . actually I made my husband do the taste test.  Yep - the red ones are really hot!  I let him eat those :)

25 jalapeno peppers
8 oz cream cheese, softened
1/2 teaspoon garlic powder
1 cup cheddar cheese
5 slices bacon, cooked and crumbled

Put on gloves!!  If you don't you will burn your hands!  Wash the jalapeno peppers and cut off the stem.  Slice peppers in half, take the seeds out, and place on a cookie sheet.  In a small bowl, mix the cream cheese, garlic powder, cheese and bacon pieces.  Spoon into the peppers so it's a heaping amount in each pepper.  (I put in as much as I can, mounding it on the pepper.)

Bake at 450º for 10 - 15 minutes, until hot and bubbly.

Orange Chicken

When we get take-out my husband occasionally picks up Panda Express for the kiddos.  The orange chicken smells divine!  I've been wanting to make a GF version of it, but kind of dreading the deep fried aspect of it.  I found this recipe of orange chicken that is tons healthier and delicious.  I changed it up a little and increased it to fit my family.  It was a hit at the table tonight!

2 oranges

1/2 cup orange juice

14-15 chicken tenders

1 tablespoon olive oil

4 cloves garlic

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 teaspoons sesame oil

3/4 cup chicken broth

2 tablespoons cornstarch

2 teaspoons grated ginger

1 teaspoon chili garlic sauce

7-8 green onions, sliced

Rice

Grate 2 tablespoons zest from the oranges, set aside.  Squeeze juice.  Set aside.

Cut chicken into bite-sized pieces and cook in olive oil.  Stir chicken occasionally.  While chicken is cooking, pour 1 cup orange juice into a medium bowl.  (Pour the fresh squeezed juice into a 1 cup measuring cup and then fill to the top with orange juice.  2 oranges is about 1/2 cup fresh squeezed juice.)  To the bowl, add soy sauce, brown sugar, vinegar, sesame oil, chicken broth and cornstarch.  Whisk ingredients together.

When the chicken is cooked through, stir in the garlic.  Pour the juice mixture into the chicken.  Stir in the orange zest, ginger and chili garlic sauce.  Cook until bubbly and thick.

Stir in the green onion.  Serve over rice.

Guacamole

This is our favorite guacamole!  It's also listed with the Cafe Rio meal, but I wanted to give it it's own post because it deserves it!  It's great with anything, or just as an appetizer!

3 avocados
2 tablespoons red onion, minced
1 clove garlic, minced
1/2 bunch cilantro leaves, chopped
1 large ripe garden tomato or 2 smaller tomatoes, diced
juice of 1 lime
salt

Pit avocados and mash in a bowl.  Stir in remaining ingredients until mixed.  Add salt to taste.

•  If you like it spicy you can add 1 jalapeno finely chopped and 4-5 shakes green Tabasco sauce
•  If your avocados are small, you may want to use 1/2 the lime for lime juice.

Coconut Pecan Frosting

This is my all time favorite frosting!  In fact when my mom would make me German Chocolate Cake for my birthday, she would double or even triple the recipe, so there would be more frosting than cake.  I can eat this by the spoonful!

There was one day she made this and I remember it sitting on the counter all day.  Every time I'd walk by I'd swipe my finger across the top and lick the frosting off!  I remember thinking I was only taking a little here and a little there.  Unfortunately, by the end of the day the frosting was nearly gone.  Oops!

Last night was my son's half birthday!  Yes - 17 1/2!  Where did the time go?  Anyway, I made him 1/2 a cake!  We used King Arthur's Gluten Free Chocolate Cake Mix, and topped it with this recipe!

1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla in a medium saucepan.  Cook over medium heat until thickened, about 12 minutes, stirring frequently.  Add coconut and chopped pecans.  Stir well until thick enough to spread.  Let it cool then top your cake!

Boston Cream Cupcakes

Okay so can I just say, I have the most awesome husband on the planet?  He called me from work today and asked if we had vanilla pudding and whipping cream.  I wondered what he was up to and he just said it was a surprise!  I love surprises!

He came home from work and started whipping up these cupcakes!  Wow was I impressed!!  His mad cooking skills skills are admirable!  He adapted a regular recipe, to make it gluten free and it turned out amazing!  The cupcakes were delicious!  The cake was light and spongy, with the yummy pudding inside and the rich chocolaty ganache on top!

3/4 cup shortening
1 1/3 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups gluten free featherlight flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/3 cup sour cream
5.1 ounce box of instant vanilla pudding
1 12 ounce bag of semi sweet chocolate chips
1 cup heavy whipping cream

Preheat oven to 350º.  In a mixing bowl cream shortening and sugar until light and fluffy.  Beat in eggs and vanilla.  In a small bowl combine flour, xanthan gum, baking powder and salt.  Pour dry ingredients into the mixing bowl and mix well.  Add the milk and the sour cream and mix well.

Pour batter into paper-lined muffin cups until they are about 2/3 full, filling all 24 cupcakes.  Bake at 350º for 15 - 18 minutes, until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Make the instant vanilla pudding according to the instructions on the package.  Pour pudding into a pastry bag with a size 3 or 4 plain tip (or whatever you have).  Push the tip through the top of each cupcake until you can't see the tip anymore and fill each cupcake with 1 - 2 tablespoons pudding.

Place chocolate chips in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.  Spoon over cupcakes.   Let stand until set.  Store in an airtight container in the refrigerator.

Yield:  2 dozen

Peach Cobbler Bars

These bars remind me of fall and peach cobbler.  Doesn't fall sound good on a day like today?  I think the reason I love them so much is because of crunchy cobbler bar part.  Don't get me wrong, I love the peaches too, but when I eat cobbler I find myself wanting more of the crunchy part.  These bars are great because that's exactly what you get.  In fact you can eat them with your hands!  Then you add delicious fresh peaches to the bar and you just can't get any better than that!  Yum!  I adapted this recipe from Sally's Baking Addiction website to make it gluten free.   Enjoy!

Crust & Topping
2 cups featherlight flour
1 teaspoon xanthan gum
1 cup gluten free oats
2/3 cup brown sugar
2 teaspoons cinnamon
1 1/4 cups butter, cold and cubed (2 1/2 sticks)
1 cup pecans, chopped

Peach Filling
2 eggs
1 cup sugar
2 tablespoons featherlight flour
1/2 teaspoon salt
4 -5 medium peaches, peeled and chopped (about 3 cups)

Glaze
1 cup powdered sugar
4 teaspoons heavy cream (or milk)
1 teaspoon vanilla extract

Preheat oven to 350º.  Spray 9 x 13 inch baking pan with nonstick spray.

Make the crust and topping.  In a large bowl, mix the flour, xanthan gum, oats, brown sugar, cinnamon, and pecans until combined. Cut in the cold butter, using a pastry blender or two forks, until it reaches coarse, pea-sized crumbs.  Remove 1 1/2 cups of the mixture, and set aside for the topping.

Evenly press the remaining oat mixture into the prepared baking pan.  Bake for 15 minutes as you prepare the filling.

Make the filling by whisking the eggs and sugar together in a bowl until smooth and creamy.  Add the flour and salt.  Stir until combined.  Fold in the peaches.  Remove crust from the oven after 15 minutes and pour the filling over the hot crust.  Sprinkle with the reserved oat/pecan mixture.  Bake for about 35 minutes or until golden brown on top.  Allow to cool in a pan on a wire rack for 30 minutes.  Transfer to the refrigerator and allow to chill for 2 hours before cutting into squares.

Make the glaze by whisking the powdered sugar, cream and vanilla extract together until smooth in a bowl.  Drizzle over the bars.

San Fransisco BBQ Chicken Pizza

My husband and I went to San Fransisco to get away for a week!  We had such a great time!  It was so much fun to try new gluten free foods there!  One of my favorites was the BBQ Chicken Pizza at Patxi's Pizza!  It was so delicious!  I loved the sweet BBQ chicken combined with the smokey bacon and spicy jalapenos!  Unfortunately we don't have those restaurants in Utah so I had to try to recreate the pizza.  I was pretty excited when I took the first bite!  Yum!

BBQ Chicken pizza for me is either really good, or not good at all.  I realized while eating at Patxi's why the pizza seemed so much better than any I had before.  Bottom line - it was pizza, not just BBQ sauce and chicken on the crust.  Let me explain.  They put regular pizza sauce on the pizza!  Yup, that's the secret!  The chicken has BBQ sauce on it, but not the whole pizza.  You'll have to try it and let me know what you think!

Here is the order:
Crust
Pizza Sauce
Mozzarella Cheese
BBQ Chicken
Bacon
Jalapeno peppers

Let me break it down:

Crust
Use my Yummy Gluten Free Pizza Crust.  You can also buy a Udi's frozen crust, or use your favorite gluten free recipe.

Pizza Sauce
This pizza sauce recipe is hands down the best I've ever tasted!  Remember, use regular pizza sauce, not BBQ sauce!

Mozzarella Cheese
Shredded

BBQ Chicken
Use whatever kind of chicken you like; breasts, chicken tenders, or thighs.  Cut about 1 lb into bite-sized pieces and cook in a saucepan over medium high heat with a little olive oil and salt and pepper.  Add your favorite BBQ Sauce.  My personal recommendation is Sweet Baby Ray's Original.  Mix in enough sauce to nicely coat the chicken, and heat through.

Bacon
Cook 1 lb of bacon.  Cool then break into pieces.

Jalapeno Peppers
My family likes things a little spicy, but not too hot.  I chose to cut the jalapeno down one side and take out the seeds.  This was perfect because you still had a little kick from the pepper, but it wasn't really hot.  Slice the pepper.

Cook the pizza as indicated on the crust recipe.
Enjoy!