This past weekend I had decided to experiment with mashed potatoes. My husband has been asking for them for awhile now, and since eating them at my friend’s wedding, I’d started to want them too (selfish, I know).
At first, I tried a recipe I found online.
They were okay, but neither of us was overly impressed. That’s when I knew I had to try it on my own.
The second time was much better! And I’ll definitely be making these again! I’m thinking they will be perfect to go with our Thanksgiving dinner. Can you believe it’s getting so close? There isn’t even a full week left in October!
We’ve been loving the fall weather. Have you been out and about enjoying it lately?
Either way, I hope you enjoy these potatoes! Just be careful, they can be rather addicting.
This Monday was an absolutely perfect day! I made a wonderful breakfast casserole/quiche for breakfast. (Today I have that recipe for you. If you don’t want to hear my tangent about Christmas and the holiday season, then feel free to scroll to the recipe card at the bottom of this post.)
The smell of the casserole made me think of the holiday season. Quiche was always my family’s traditional Thanksgiving breakfast. We’d wait with anticipation for the amazingness that awaited us Thanksgiving morning. After a long morning of food preparation, family bonding, and just a general good time, of course.
Outside, clouds covered the sky in a beautiful blanket of white fluffiness. Which of course made me think of snow, which made me think about Christmas even more.
So what did I do? I turned Christmas music on of course! (Just a tad excited, remember?)
Then I thought, what more perfect way to add to this happy feeling than to have hot chocolate as well. So I quickly made some up for my husband and I.
I just use the hot chocolate recipe on the back of a container or something like that. I’ve been making it so long now that I don’t fully remember where it came from. It’s so simple. Just about a Tablespoon of powdered cocoa, a spoon or two of sugar, and a dash of vanilla. Fill the mug about 3/4 of the way full with steaming hot water, then add milk (or even eggnog) the rest of the way.
As I listened to the music, sugar cookies started to sound absolutely amazing. Being gluten-free, it’s been awhile since I’ve had sugar cookies. This year I want to change all that.
In my family, Christmas was (and still is) a big deal; full of food and music, movies and good memories. We’d go all out on cookies in particular, and last year I modified some of our recipes to be gluten-free, but I didn’t do all of them. As it gets closer and I start really getting into Christmas baking, I’ll share some of those with you as well.
This year I also want to try candy-making, as it’s something I’ve only barely dabbled in before.
So I was on a mission. A mission from God. (Man, I haven’t seen Blues Brothers in a long time.)
Okay, enough of that. I was on a mission to find the perfect gluten-free sugar cookies.
I’m not the best at baking when I deviate from recipes as you can tell from this post… But I’m working on it and getting better. So it’s only a matter of time! Which is a really exciting thought!
Anyway, I didn’t have much gluten-free flour, but I had a cake mix, so I decided to try to find a recipe that would include that. I found more of them than I was expecting, but they were all pretty much the same, so I have my own recipe card for that as well (I did change them slightly, otherwise I would just link to one of the many posts).
Look at those cookies!
I made a cream cheese icing for them with cream cheese, milk, vanilla, and powdered sugar. I have no idea what the measurements would be for that, so I don’t have that recipe for you. But you could try it yourself!
Have you noticed that stores are beginning to put their Christmas stuff out? How do you feel about it, are you excited to start the season, or feel that it’s too soon?
As promised, today I have the recipe for cinnamon apple pork chops.
My husband and I both loved it, though we realized as we sat down to eat that neither one of us likes cooked apples. A fact we had known previously, but I suppose conveniently forgot because they sounded good at the time. (Kind of inconvenient because I made an apple crisp for dessert. We ate it anyway. With some amazing ice cream!)
That being said, I missed yet another year of apple picking this year. Which I was really disappointed about. My husband’s never been, and I’ve missed three years now. Oh well, hopefully next year!
Happy Thursday everyone! Here’s what I have for you today.
I love autumn! (As if I haven’t said that enough already.) Thursday seems like an autumn sort of day, doesn’t it? I don’t know, maybe it’s just me, and maybe I’m just too happy about it.
It’s just so peaceful, so refreshing, so full of hope… And good food! That always adds points in my book.
There are so many new beginnings. I know most people typically think of spring that way, and I do too I suppose, it’s just… There’s something about the cooler weather, beautiful, deep and rich colors. The smells, the crispness in the air… Ah! Love it!
There’s just something about it that brings people together. And I love that. As the weather cools down, people warm up. Maybe it’s the approaching holiday season, or maybe it’s that people feel the same way I do, or maybe it’s just that everyone’s more relaxed because they don’t have pressure to do something with the summer. Things are winding down, and with that, people’s minds are set at ease. Whatever it is, I very much enjoy it.
On this perfect morning I decided to try my hand at creating a new recipe–I know, daring, since my last attempt didn’t go so well… I’m not one to give up easily or let a little bit of a struggle get between me and good food. I wanted muffins.
I’ve been trying to find a good, simple, gluten-free muffin recipe for a long time now; I’m sure there’s one out there, I just hadn’t found it. They always have so many ingredients/fours, or a ton of nuts. And I’m not a huge fan of either.
So, I decided to look at several muffin recipes and make my own. These were exactly what I was looking for! They were a wonderful breakfast paired with a homemade vanilla chai latte.
(Random tidbit: I’ve always wondered why some recipes call for room-temperature eggs. So I decided to look it up a couple months ago. There actually is a reason behind it; it’s so that the eggs don’t harden the butter or other fats in the mix.)
Also, is it weird that I have a folder on my desktop titled “In my dreams,” and it primarily contains pictures of food? I guess it shows my priorities…
And I have three ways for you to try the muffins: warm with melted butter, or cooled with one of two frostings to top them off… Brown sugar cinnamon buttercream, or pumpkin buttercream.
Have you done anything festive this week to celebrate the changing seasons? I’d love to hear about it!
I also have new recipe cards for you! I’m very excited about that! Feel free to click to enlarge, save it to your computer and/or print it out!
This weekend was a particularly busy one. By the time Monday rolled around, I was ready for a comfy oversized sweater, a good book, and a blanket I could cuddle up in a chair with. Cozy time to reflect and unwind sounded perfect.
Autumn weather has begun to show its face, and I couldn’t be happier! All the pretty colors, warmer comfort foods–soups, pumpkin, apple, and cinnamon filling the air and our plates.
Just thinking of it made me excited! So I settled in to the idea of a steaming bowl of cheesy broccoli soup. When I was a teen, my two best friends and I would often spend afternoons at Tim Horton’s talking the day away with a bowl of broccoli soup on the side. (Of course, there was always a frosted cinnamon roll to follow.) I’ve been wanting cinnamon rolls lately, so that’s definitely something I’m going to need to remedy in the near future.
Those days are gone now, we’ve all gone our separate ways, but the memories remain and I’ll always treasure them.
Anyway, broccoli soup has been one of those comforts for me for a long time, I figured it was about time to recreate it at home. Normally I’d make it with chicken stock… And it wouldn’t necessarily be cheesy. But that’s what I felt like, so I decided to try! It turned out fairly well, I think.
I hope you enjoy! Have a safe and cozy week!
Cheesy Broccoli Soup
1 pound frozen broccoli, thawed
2 cups light cream (or more depending on desired thickness)
1/2 onion, chopped
1 Tablespoon or so olive oil
1/2-1 cup sharp cheddar cheese, cubed (I also mixed in little bit of Monterrey Jack and a slice of white American)
Black pepper, salt, thyme
Combine broccoli and light cream in blender. Blend until no large broccoli chunks remain.
Saute (or carmelize) onions with olive oil in a medium sized cooking pot.
Add broccoli and cream mix to the onions.
Stir and cook until warm. Slowly add cubed cheese while stirring. Add remaining cheese until desired amount. Stir occasionally until melted.
Season with salt, pepper, and thyme. (Probably about 1 tsp thyme)
This Tuesday I made a copycat of Chili’s Margarita Grilled Chicken. It turned out great! There are a few tweaks I’d make next time, primarily the addition of more margarita mix. (All my recipes are gluten-free, by the way.)
I also made pico de gallo to top it all off. I started in the morning, so I had all day to look forward to it.
It was quite the experience! First of all, the red onion I used was really strong! There’s nothing like crying in the kitchen alone, knife in hand, unable to see what you’re doing.
Then, when juicing the lime, some of the juice squirted directly into my eye. I take back what I said earlier… There’s nothing like the sting of citrus in cried-out eyes. Well worth it though!
My Tuesday proceeded to be highly productive, which is good because it means I actually can buckle down and focus when I put my mind to it.
Have a lovely day!
Pico De Gallo
1/2 red onion
3 large, firm tomatoes
1/2 bunch cilantro
Juice from 1 lime
Salt to taste
Chop. Mix. Enjoy.
2 chicken breasts
1/2 cup liquid margarita mix
Black pepper, salt, garlic powder, onion powder
Marinate chicken in margarita mix overnight. Fry chicken in pan covered about halfway in margarita mix (or grill instead). Season each side with pepper, garlic and onion powder.
Margarita Rice And Black Beans
2 cups cooked rice
1 can black beans (drained)
1/2ish cups margarita mix
Black pepper, salt, garlic powder, onion powder, coriander, cumin.
Mix everything in a large skillet. Heat until warm.
Good evening everyone! Here’s the recipe for the chicken cordon bleu casserole I mentioned in my first post. Enjoy!
3 large chicken breasts, cubed
6 oz gluten-free deli/sandwich ham (about 9-10 slices, chopped)
5 slices Swiss cheese
1/2 stick unsalted butter, cut in slices
1-2 cups crushed Chex (Magic Bullet works great for this! You could also use a flat meat hammer or a rolling pin)
Black pepper, salt (I prefer Himalayan pink salt), garlic powder and onion powder
Combine uncooked chicken, ham and butter in 9×13 glass cooking pan. Spread evenly across the pan. Combine Chex crumbs and spices to taste. Spread breading over chicken and ham. Bake 350 degrees for 20 minutes. Layer Swiss cheese over the breading. Bake for another 10-15 minutes, or until chicken is fully cooked. Let sit for 10 minutes before dishing with a serving spoon.