Cowboy Caviar

This salsa is fresh and flavorful!  The veggies combined with the beans and corn make for a hearty and healthy side dish, or snack.  The dressing adds a nice tang! You're going to love it!  I love to use my food chopper so the tomatoes and peppers are diced perfectly.

3 Roma tomatoes, seeded and diced

2 - 3 avocados, diced

1 bell pepper (orange, yellow, red or green - or any combination of them)

1 jalapeno pepper, seeded and diced into very small pieces

1/3 bunch cilantro

1/3 cup red onion, diced

15 oz black beans, rinsed and drained

15 oz black eyed peas, rinsed and drained
1 1/2 cups frozen corn (toss in frozen, they usually thaw by the time we're ready to enjoy)

Dressing:

1/3 cup avocado oil

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

Combine all salsa ingredients into a large bowl, and toss together until well combined.

In a separate bowl whisk together the dressing ingredients.  Pour dressing on salsa and mix until the dressing coats the salsa.  Serve with tortilla chips.

Rice Bowls

My family LOVES these rice bowls!  They are one of our super easy go-to meals!  Not only is it great for families, but it's a perfect meal for large groups, or girls camp!  It's a crowd pleaser!  I love that you have rice, veggies and meat all in one bowl! 

Just use your favorite gluten free teriyaki sauce.  Here are a couple that I buy: 

   

 

I use precooked Grilled Chicken Strips from Costco, to keep this recipe simple.  

1.  White rice or brown rice, cooked

2.  Vegetables - whatever you like, cooked.  

    I like to saute carrots, zucchini, yellow squash, and onions.  

    Melt 1 - 2 tablespoons butter in a large sauce pan.  

    Slice baby carrots and begin to saute them in the butter.  

    When they're about half way done, add sliced zucchini, yellow squash and sliced or diced onions.

    Cook until tender.

    

    I also like to use the Organic Frozen Broccoli - steamable bags from Costco.  

    While your other vegetables are cooking, microwave the broccoli.

3.  Chicken, or any other cooked meat 

    Chop the Grilled Chicken Strips into bite sized pieces, and place in a glass dish with a lid.  

    This keeps the chicken from drying out.  Warm chicken in the microwave, according to package 

    directions

4.  Top with Gluten Free Teriyaki Sauce

Creamy White Chicken Chili

This soup is perfect for a cold snowy day, but is great for mild temperatures as well.  It's creamy and fresh, and fills the soul!  It's simple to make, and the flavor packs a punch!

Cooking the frozen chicken thighs in the pressure cooker simplifies everything!  If you'd rather use fresh chicken thighs or chicken breasts, just cut the chicken in 1-inch cubes and saute with the onion in a large cast iron dutch oven. Either way works great!

I like to use Real salt and Real Garlic pepper, but of course you can use table salt, pepper and a little bit of garlic powder.  If you don't have a fresh lime, 1-2 tablespoons of lime juice works great!  Olive oil can also be substituted for avocado oil.  

6 frozen chicken thighs

1 quart chicken bone broth, separated

Real Salt & Real Garlic Pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons honey

Juice of 1 lime 

1 tablespoon avocado oil

1 large onion, diced

2 garlic cloves, minced

1 can green chili's

3 cans white beans, rinsed and drained

2 teaspoons cumin

2 teaspoons coriander

2 cups frozen corn

1-2 tablespoons cilantro, minced

1 cup whipping cream

salt and pepper to taste

Place 6 frozen chicken thighs in pressure cooker, and add 1 1/2 cups chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes, then let it natural release for 10 minutes.  Remove the chicken and cut into bite-sized pieces.  Save the broth!  Place chicken in a bowl and add salt, chili powder, 1/2 teaspoon cumin, honey and juice of 1 lime.  Stir together and set aside.  

In a large cast iron dutch oven, add 1 tablespoon avocado oil.  Heat to medium high, when hot add the onions and saute.  When onions are nearly done, add the garlic and green chili's and saute another 1-2 minutes.  

Using a strainer, strain the chicken broth to catch any fat remnants and pour the broth into the dutch oven.  Add the remaining broth from the 1 quart box.  Add chicken, white beans, 2 teaspoons cumin, coriander, and frozen corn.  Bring to a boil and boil for 3-5 minutes.  Add cilantro and 1 cup whipping cream.

Serve with shredded cheese and tortilla chips.

White Chocolate Cinnamon Popcorn

This popcorn is addictive!  It's sweet, crunchy and has the flavors of a cinnamon roll!  Thanks to my friend Natasha, I'm hooked on it!

1/2 cup popcorn kernels
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup corn syrup
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
12 oz bag of Ghiradelli white chocolate, or almond bark

Line 2 cookie sheets with heavy duty tin foil.  Preheat oven to 250º.  Pop popcorn kernels into a large bowl.  Separate out any unpopped kernels.  

In a 2 quart glass bowl, combine brown sugar & cinnamon.  (Do not use a plastic bowl - it will melt.  Trust me!) Stir until combined.  Chop butter into pieces and place on top of sugar mixture.  Pour corn syrup on top.  Microwave for 30 seconds to soften the butter a little.  Stir to combine.  Microwave for 2 more minutes.  Remove and stir.  Microwave for another 2 minutes.  

Remove from microwave and stir in vanilla and baking soda.  When combined, pour over popcorn and stir until all the popcorn is coated.  

Spread popcorn onto the 2 foil-lined cookie sheets.  Place in the oven and bake for 30 minutes, stirring every 10 minutes.  Stir carefully so you don't rip the tin foil.

Spread out waxed paper or parchment paper on your counter.  When the popcorn is done baking, pour the popcorn onto the paper so it can cool. 

Melt white chocolate in the microwave using 50% power, stirring every 30 seconds until melted.  Drizzle over the popcorn.

When the popcorn has cooled, break into pieces and enjoy!

Pressure Cooker Chicken Thighs

This is my favorite!  Do you want tender, moist, delicious chicken that is super easy to make?  This recipe is for you!  Use the chicken in your favorite recipe!

Frozen chicken thighs
1 1/2 cups chicken bone broth
Salt
Real Salt Organic Garlic Pepper (or regular pepper)

Place frozen chicken thighs in pressure cooker.  Add chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes.  Let it natural release for at least 10 minutes.  Release pressure, remove from pressure cooker, and shred. 

Note:  12 large chicken thighs makes about 8 cups shredded chicken

Saucy Grilled BBQ Chicken

I love saucy BBQ chicken on the grill!  You're going to love this recipe!

4-5 lbs bone-in chicken thighs

1 pint buttermilk

1 tablespoon kosher salt

2 cups Sweet Baby Ray's BBQ Sauce

Dry Rub:

3 tablespoons firmly packed brown sugar

1 1/2 teaspoons chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dry mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons paprika

1/2 teaspoon pepper

Take the skin off the bone-in chicken thighs. 

Put chicken in a large bowl or a large freezer ziploc bag.  Add buttermilk and kosher salt to brine the chicken.  Stir to combine.  Brine for at least 20 minutes or up to 2 days, in the refrigerator.

Make the dry rub by combining all the ingredients.

Preheat the grill for at least 15 minutes.  While the grill is preheating, remove the chicken from the brine.  Patt off any excess moisture with some paper towels.  Season generously with salt and the dry rub.  

Place seasoned chicken on the grill as close to the heat as you can, without it being on direct heat.  Cook for 15 minutes.  Flip chicken over and cook it until it reaches 150 degrees on an instant read thermometer inserted in the thickest part of the meat (without touching the bone).  This usually takes about 10 - 15 minutes.  Depending on the size of your chicken & the temperature of your grill this could take as little as 10 minutes, or up to 40 minutes.  If the meat hasn't reached 150 degrees after 15 minutes, flip the chicken over again, and continue to cook it.  Continue flipping every 15 minutes until it reaches 150 degrees. 

Using a pastry brush baste the chicken with BBQ sauce and move it to direct heat.  Cook for 2 minutes over direct heat.  Flip chicken over and baste the other side with BBQ sauce.  Cook for 2 more minutes.  Repeat until your chicken is as charred and saucy as you like it.  Cook the chicken until it reaches a temperature of 165 degrees on an instant read thermometer inserted in the thickest part of the meat (without hitting a bone).

Steakhouse Garlic Mashed Potatoes

This has become one of our favorite potato recipes!  It's a delicious potato side that you can serve with just about anything, and it doesn't need gravy!  You can use baby red potatoes with the skins on, or a regular russet potato, peeled.  You're going to love these!

6 cups chicken broth
5 lbs red potatoes unpeeled, or russets peeled
5 cloves garlic, whole
1/2 cup butter
4 ounces cream cheese
1/2 cup - 1 cup buttermilk
1 teaspoon salt

Bring the chicken broth to a boil in a large pot over high heat.  

Meanwhile, cut the potatoes into 1 inch pieces.  Place the potatoes and garlic cloves into the boiling chicken broth.  Boil until the potatoes are tender, about 15 minutes.

Strain the potatoes and put back into the large pot.  Add in butter, cream cheese, and salt.  Add the buttermilk.  You can add just a 1/2 cup of buttermilk, or up to 1 cup, depending on how you like it.  Mash everything together, until well combined.  Serve!

Street Tacos

These street tacos are not only delicious, but are so fun to eat!  It's a perfect recipe for a busy schedule because you can get the meat marinating earlier in the day, and it's quick to cook up when you're ready.  I like to serve them with Mexican Rice, and tortilla chips & guacamole.  Some of my kids put the rice and the guacamole in the taco too!  Also super yummy!  When I make this for my family I do one recipe of steak, and one of chicken.  We need 3 lbs of meat to serve about 8-9 people. 

2 tablespoons gluten free soy sauce or tamari sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon avocado oil
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano

1 1/2 pounds steak or chicken, cut into 1/2 inch pieces

1 tablespoon avocado oil

12 mini corn tortillas
red onion, diced
1/2 bunch of cilantro, diced
1 lime, cut into wedges

In a large ziploc bag, combine soy sauce, lime juice, 1 tablespoon avocado oil, garlic, chili powder, cumin and oregano.  Mix together.

Add steak or chicken and marinade in the fridge for 1 to 4 hours.  Turn the bag occasionally.

Heat 1 tablespoon avocado oil in a large skillet over medium high heat.  At steak or chicken and cook until meat is done.

Serve in a warm corn tortilla topped with red onion, cilantro and lime juice if desired.  Enjoy!

Mexican Rice

One of my favorite things about Mexican restaurants is the yummy mexican rice! This recipe is so perfect. It's great as a side for street tacos, burritos... anything Mexican!

1 (28 ounce) can whole peeled tomatoes
1 onion, quartered
2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/3 cup canola oil
2 cups long-grain white rice
1 jalapeno, or serrano pepper, seeded and minced
4 to 5 cloves garlic, minced
Optional: 1/4 cup cilantro chopped

Place tomatoes and onion in a blender or food processor and blend until smooth. 

Transfer 2 cups of the tomato mixture to a saucepan. (Use the rest of the tomato mixture for another use.)  Add chicken broth, salt, and cumin, and bring to a boil.

Meanwhile, in a large saucepan heat oil on medium high. When hot, add the rice and saute for about 5 minutes until it's lightly toasted. Lower the heat and add jalapeno. Cook for 2 minutes. Add garlic and cook another 30 seconds.

Pour boiling tomato/broth mixture into pan with the rice. CAUTION: Be careful because it can spatter all over! Stir to combine. 

Cook for 20-25 minutes until rice is soft. Fluff rice. If desired, add cilantro and fluff again.

Pressure Cooker Brown Rice

Pressure cooking brown rice is hands down the best way to cook it!  It's much quicker, and super yummy!

2 cups brown rice
2 cup water

1/2 teaspoon salt

Put brown rice, water and salt in pressure cooker.  Cook on high pressure for 22 minutes.  Quick release, and serve!

Waffle Cones & Bowls

2/3 cup featherlight flour
Pinch of xanthan gum

1/4 teaspoon salt
2 eggs
1/2 cup sugar
4 tablespoons butter, melted
1/4 teaspoon vanilla
1/4 cup milk

Plug in waffle cone maker to heat up.  Mix together flour, xanthan gum, and salt in a small bowl and set aside.  Whisk together eggs and sugar for 1 minute.  Add flour mixture, melted butter, vanilla and milk.  Whisk until combined.

Scoop 1/4 cup of batter and pour into the center of the hot waffle cone maker.  Close the waffle cone maker and set timer for 2 minutes.  Using a thin silicone spatula, remove waffle cone and immediately use the roller or bowl press so the cone can dry in the shape you would like.

If making a waffle cone:

    Take hot waffle and lay flat on parchment paper.  Wet the edges a small amount and roll with a cone shaped roller.  Hold it together and press until dry.  It will harden into a cone.

If making a waffle bowl:

    Take hot waffle and place on top of lower bowl.  Press top bowl down over it.  Let sit for 2 minutes while your next waffle cone is cooking.

Fill with ice cream and enjoy! 

Makes 9 - 10 cones.  

Korean Beef Bowl

This is a quick and easy meal to throw together last minute, and it tastes amazing!  My kids love it!  You can serve it with just beef and green onions, or you can add vegetables!  You can saute some squash & carrots or whatever you have in your fridge, or just buy a bag of frozen mixed veggies!  

1 lb hamburger

3 cloves garlic, minced

1/4 cup brown sugar, packed

1/4 cup GF soy sauce 

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/2 teaspoon crushed red-pepper flakes (optional)

2 green onions, sliced (optional)

1 lb frozen mixed vegetables

In a small bowl whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes.  

Brown hamburger in a large skillet.  When it's almost done, add the garlic.  When browned, drain excess fat if needed.  

Add the sauce and green onions to the meat and simmer 3 - 5 minutes.  If you're adding vegetables, add them when you add the sauce and cook until the vegetables are tender.  

Serve over rice.

Note:  If you double this recipe, don't double the sesame oil until you taste it to see if it needs it.

Freshly Squeezed Lemonade

 Nothing says summer like freshly squeezed lemonade!

1 cup lemon juice, about 6 - 7 lemons
2 cups water
2 cups sugar
1 cup cold water

Squeeze the juice out of the lemons, enough for 1 cup of juice.  In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.  Cool to room temperature.  Combine lemon juice and simple syrup.  Add 1 cup cold water.  Mix.  Serve in glasses with ice.  If it's too tart, you can dilute it with more water, or more ice.

Sweet Potato Fries

Sweet Potato Fries, yes please!  These are quick and easy to throw together and are more delicious than many sweet potato fries I've tasted in restaurants!  I love, love, love the Redmond salt and the organic garlic pepper!  They're delicious on these!  I've decided I need to double the batch for my family because they devour them!

4 small to medium sweet potatoes
3 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon garlic pepper 

Preheat oven to 450º.  Slice sweet potato into 1/2 inch strips.  Coat with 3 tablespoons olive oil.  In a small bowl, combine the brown sugar, salt and garlic pepper.  Pour over sweet potatoes and coat.

Cook in a single layer on a cookie sheet for 15 minutes.  Using a spatula, turn fries over, and cook for another 5 - 10 minutes.  Serve immediately.

Butter Syrup

This butter syrup is the perfect addition to a fruit filled Swedish Pancake, or to top a waffle!  The recipe can be easily doubled.  

2 cups butter
2 cups sugar
1 cups milk

Put all ingredients in a medium saucepan.  Stir and bring to a boil.  Boil for 3 minutes.  

Fruit Pizza Cookie

This might be one of my all time favorite desserts.  The cookie I use is my Cream Cheese Cookie recipe.  It is light and fluffy with a hint of almond.  The topping is lighter than a cream cheese frosting and goes well with fruit.  You can top it with any fruit you'd like!  It's a refreshingly delicious dessert!  

Cream Cheese Cookie:

1 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
5 cups GF featherlight flour, divided
1 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon salt

Place butter and cream cheese in a large stand mixer and mix together well.  Add sugar, eggs, vanilla extract and almond extract.  Mix together well.  Add 3 cups flour, xanthan gum, baking powder, and salt.  Mix and then add 2 more cups flour.

Mix well and chill in the refrigerator for at least 1 hour or overnight.  You can speed chill for 30 minutes in freezer.  It works best to wrap in plastic wrap to chill.

Roll out on floured surface about 1/4 - 1/2 inch thick, and use a cup to cut circles.  Bake at 350º for 9 - 14 minutes.  Don't over bake.  (Convection oven:  300º for 9 minutes.). Cool on wired rack.  

This recipe makes about 50 3-inch cookies.

Topping: 

3 8 oz packages cream cheese, softened
8 oz whipped topping

1 1/2 cups powdered sugar

Using a mixer, combine until well mixed.

Wash and cut fruit.  Frost cookies with the topping.  Place fruit on topping.  

Make sure the fruit is dry before placing it on the cookies.  

Shrimp Tacos

These tacos are delicious and quick to make!  Serve them in a corn tortilla with cabbage, avocado cream sauce and pepper-jack cheese!  We like to warm the tortilla with some cheese first, before layering with cabbage, shrimp and avocado cream sauce.

Corn Tortillas

Cabbage, chopped

Shrimp

Avocado Cream Sauce

Pepperjack cheese (or any cheese you'd like)

Shrimp

24 oz shrimp, raw and deveined with tail off

2 tablespoons butter

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon paprika

1 tablespoon chili powder

Melt butter in a large saucepan.  In a bowl, toss shrimp, salt, paprika and chili powder.  Add shrimp and garlic to the buttery pan.  Saute, stirring occasionally until shrimp is pink.  About 4-5 minutes.

Avocado Cream Sauce

1 avocado

1/4 cup cilantro

1 clove garlic, minced

1/4 cup sour cream

3 tablespoons avocado oil

juice of 1 lime

Place all ingredients in a blender.  Blend until smooth.

Copycat Zupas Tomato Basil Soup - Instant Pot

Zupas Tomato Basil Soup is one of my all time favorite things.  I've tried several different recipes for Tomato Basil soup and I've liked some of them, but this hands down is my fav!  It tastes exactly like it!  Wahoo!  It's thick and creamy and fills my whole soul with comfort!  Yum!  Thanks to my sister for sharing it!  The original recipe came from devourdinner.com.  I like to use the S&W Tomatoes (Stewed Italian Recipe) and Costco's Kirkland Basil Pesto, for the canned tomatoes and the pesto.

3 tablespoons butter

3 stalks celery, diced

1 cup onions, diced

4 14.5 oz cans Italian Stewed Tomatoes 

1 cup basil pesto 

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup chicken broth

1 1/2 cups heavy whipping cream

Fresh Parmesan to garnish

Place butter in the Instant Pot.  Add celery and onions.  Saute until soft, stirring often.  Add canned tomatoes, pesto, sugar, salt and chicken broth.  Cook on high pressure for 5 minutes.  When finished, use quick release to release the pressure.  Pour hot soup in blender and blend until smooth.  (Or you can use an immersion blender.)  Pour blended soup back into the Instant Pot.  Stir in whipping cream.  If the cream cooled the soup down too much, just press the saute button, and heat it for a minute or two.  Turn off saute when it's the temperature you'd like, and press keep warm.  Serve with fresh parmesan if desired.

Grandma's Scottish Shortbread

My Grandma Carlson made Scottish Shortbread every Christmas.  This recipe came from her mom, my Great Grandma Davidson, who grew up in Scotland.  I have adapted it to make it gluten free and it tastes just like I remember!

5 cups gluten free flour

1 tablespoon xanthan gum

2 1/2 cups butter, softened

1 1/2 cups sugar

1 1/2 teaspoons salt

1 cup chopped nuts

Mix all together with your hands until it sticks together and is combined well. Spread evenly onto an ungreased cookie sheet.  Using the back of a fork, make lines going horizontally and then again vertically.  Bake for 1 hour at 300º.  Cut into 1 inch squares as soon as it comes out of the oven.  Let cool completely.   

Lemon Blueberry Cream Pie

This sweet but tart lemon pie is delish!  It's a Thanksgiving favorite of mine!  One large lemon will be enough for the lemon peel and fresh lemon juice.  I would for sure use the full fat Dairy sour cream.  

1 cup sugar
3 tablespoons cornstarch
1 cup milk
3 beaten egg yolks
4 tablespoons butter
1 tablespoon shredded lemon peel
1/4 cup fresh squeezed lemon juice
8 oz Dairy sour cream
2 cups fresh blueberries

Baked GF pie crust

In a saucepan combine sugar and cornstarch.  In a small bowl, stir together beaten eggs and milk.  Add to sauce pan.  Add butter and lemon peel.  Cook over medium heat until it boils.  Cook and stir for 2 minutes while boiling.  Remove from heat and stir in lemon juice.  Cover with plastic wrap until cool.

Wash blueberries and let them dry completely.  When pudding is cool, stir in sour cream.  Stir in blueberries and pour into a baked pie crust.  Cover and chill for 3-4 hours.  Top with whipped cream.  You can also whip some lemon peel into the cream.