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Slow Cooker Pulled Pork

pulled-pork-whatimademonday

Who wants to use a hot oven in the summer? Not me, that’s for sure! I love this quick and easy recipe for pulled pork, it requires a slow cooker, but even if only for this, the investment is well worth it.

As always, this recipe is completely gluten free. Another thing I love about this is that there’s plenty of meat to get several meals from it, thus saving time and money, and who doesn’t like that?

Enjoy!

pulled-pork-whatimademondaySlow Cooker Pulled Pork

Ingredients:

  • 4.25 pound pork butt roast (bone out)
  • 2 tsp pink salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 Tbls water

Directions:

  1. Mix spices together and rub on roast. Make sure to cut the strings off your roast if it has them.
  2. Add water to bottom of slow cooker, place roast on top.
  3. Close the lid and cook on high for 6 hours.
  4. Take the roast out, cut fat off and discard, shred meat.
  5. Cook another 1-2 hours on medium (or high first hour, low second hour).
  6. Enjoy. 🙂

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Red, White And Blue Shortcake

Nothing screams summer quite as much as strawberry shortcake. That’s why I’ve put a festive twist on this classic summer treat for our Fourth of July dessert. Use both strawberries and blueberries to make this shortcake red, white and blue. And it’s completely gluten free, so that means more people can enjoy it. 🙂

Red-white-and-blue-shortcake

Strawberry Shortcake

Vanilla donuts (makes 9)

  • 2 Tablespoons almonds
  • 1/4 cup water
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup honey
  • 1/4 cup (1/2 stick) butter, melted
  • 1 Tablespoon milk
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  1. Preheat oven to 350 degrees.
  2. Blend almonds and water in a blender until no chunks remain.
  3. Combine almond mixture, and apple sauce through milk in a medium sized bowl.
  4. Mix flours and baking powder in small bowl.
  5. Add dry to wet and mix until combined.
  6. Pour into greased donut pan (could use mini pie pans too) and bake for 15-20 minutes, until golden and cooked through (test with toothpick).
  7. Let cool in pans for a couple minutes, turn out onto cooling rack and allow to cool completely.

 

Strawberries

  • 2 cups frozen strawberries
  • 1/4 – 1/2 cup white sugar (depending on desired sweetness)
  • Splash water (optional)
  1. Place strawberries in medium saucepan and heat on medium until they begin to melt. At this point I sometimes add a bit of water if the juice evaporates too quickly.
  2. Stir strawberries around and sprinkle with sugar, then mix it in.
  3. Continue to cook until the strawberries have fully defrosted and are surrounded by a nice sauce.
  4. Transfer to a bowl and the refrigerator until cold.

 

Blueberries

  • 2 cups frozen blueberries
  • 1/4 cup or so white sugar (more if you want it sweeter)
  • Splash water (optional)
  1. Follow same directions as with the strawberries.

 

Whipped topping

  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 2 ounces cream cheese
  • 2 Tablespoons sour cream
  • 1/2 tsp vanilla extract (optional)
  1. Beat sugar, cream cheese and sour cream until smooth.
  2. Add in whipping cream and vanilla and beat until peaks form.
  3. Use immediately or store in refrigerator for up to two days in an airtight container.

 

Bringing it together

  1. Assemble shortcake in layers. Cake, strawberries, cream, cake, blueberries, cream. Enjoy!

I’m sharing this with my friends at Fiesta Friday. I hope you all have a perfectly lovely Independence Day weekend! 🙂


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Gluten-Free Fish And Chips

What could be better than crispy battered fish with a side of fries? Not much in my opinion. I have been craving fish and chips for so long now, I finally broke down and decided to make it at home. Even my picky husband loved it, that’s always a win in my book! 🙂

fish-and-chips

Gluten-Free Fish And Chips

  • 4 Haddock fillets, thawed and patted dry
  • 1/4 cup all purpose gluten-free flour
  • 1/4 cup corn starch
  • 1/2-1 teaspoon gluten-free baking powder
  • 1/4 cup milk (or water for dairy free)
  • 1 egg
  • Sprinkle salt and pepper
  • Oil for frying
  • Gluten-free French fries
  • Lemon, sliced
  1. Heat 1-2 inches of oil in a cast iron pan.
  2. Mix flour, starch, and baking powder in a medium bowl. Add in the egg and milk and mix just until combined.
  3. Pat the haddock fillets dry (I used paper towel). Coat them in the batter and gently place in the preheated oil, keeping them from touching each other. You know that the oil is ready when a drop of water sizzles in it.
  4. Flip fish after 2-3 minutes, and cook another 2-3 minutes, until both sides are golden.
  5. Serve with French fries and lemon.
  6. Enjoy!

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Homemade Pesto

For as long as I can remember, pesto has been one of my favorite sauces. Whether it’s for pasta, pizza, or something else entirely, I think it’s great! And it’s so easy to make at home! 🙂

pesto2

Pesto

  • 2 cups fresh basil, loosely packed and roughly chopped
  • 1/4 cup chopped walnuts
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 garlic clove
  • Squeeze lemon juice (1 Tablespoon or so)
  • Pepper (optional, to taste)
  1. Add all ingredients to blender or food processor and blend until smooth. (I pulse it a few times just to get everything moving.)
  2. Enjoy!

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Gluten-Free Veggie Pasta Salad

Tis the season for cook outs and potlucks and picnics. And everyone knows none of those would be complete without pasta salad. I love that this one has so many veggies in it, it makes it light and a bit healthier than other pasta salads.

I love to brighten up Memorial Day or Fourth of July with this simple recipe. Keep in mind that simple doesn’t mean boring. It’s easy to throw together the morning of an event, and still has a zesty flavor that everyone seems to love. It’s also very customizable and you can choose your favorite veggies to throw in and make it your own.

veggie-pasta-salad

Veggie Pasta Salad

  • 1 box (gluten free) twirly pasta
  • 1 and 1/2 cups Italian dressing (make sure it’s gf if needed)
  • 1 cup frozen peas
  • 1 medium head broccoli, roughly chopped
  • 1/2 green pepper, chopped
  • 1/4 red onion, chopped
  • 1/2 can black olives, sliced
  • 2 Roma tomatoes, chopped
  1. Cook and drain pasta, then rinse with cold water until completely cooled.
  2. Add pasta, and everything but tomatoes in a large bowl and mix until evenly combined.
  3. Add in tomatoes and mix again. (I do this last so they won’t get crushed.)
  4. Refrigerate and eat cold.
  5. Enjoy!

I’m sharing this salad with Fiesta Friday. Have a great weekend! 🙂


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Lemony Chicken And Pasta

Light and lemony chicken served over a bed of delicious lemon pasta with walnuts and broccoli on the side. This dish is simply perfect for this time of year.

With my new meal plan, Monday night is set aside for light chicken and/or pasta or fish. One of our absolute favorites in this category is a lemony chicken and pasta with Parmesan and walnuts.

It’s so good that we’ve been eating it every week!

lemon chicken pasta easy dinner

 

Lemony Chicken and Pasta

  • 1 box of (gluten free) pasta
  • 7 chicken tenders, cubed
  • 3-4 lemons, juiced
  • 1/4 cup olive oil
  • 1/2 cup walnuts
  • Parmesan (to taste)
  • Salt, pepper, dried parsley (optional, to taste)
  1. Cook pasta, drain, and set aside.
  2. Use 2 Tbls olive oil to coat the bottom of a large pan.
  3. Lay chicken tenders in single layer in pan, sprinkle with salt, pepper, and pour half the lemon juice on top.
  4. Cook over medium heat, flipping when chicken begins to turn white. Cook until chicken is fully cooked.
  5. Add walnuts to the chicken.
  6. Add pasta, 2 Tbls olive oil, and rest of lemon juice. Stir well and heat until it’s all warmed.
  7. Season with pepper, dried parsley, and Parmesan cheese.
  8. Serve with a side of steamed broccoli, and enjoy!

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Chinese Chicken Fingers

When I was growing up, we’d always have Chinese food with my grandparents. We’d order several meals and everyone would dig in. Since going gluten-free those days are now (somewhat) over.

Though we’ve found some incredible Chinese restaurants and I’ve made my own versions of several dishes, chicken fingers just seemed like such an impossible and daunting task. How could you get that perfect breading at home? And gluten-free? Forget it.

Until now.

This past week we found some duck sauce in the supermarket. It inspired me.

I decided to be brave and go out on a limb, and boy am I glad I did! This comes so close to the Chinese chicken fingers I used to eat as a child and to think of how easy it is! If only I had known sooner I could have been enjoying these for a long time. But I have them now, and that’s better than before. 🙂 Now you too can enjoy these perfectly crispy chicken tenders at home. No more Chinese food nights passing the fluffy breaded chicken fingers, now I can enjoy them just like everyone else, and you can too! Even if you’re not gluten-free, I’m sure this would work just as well with regular flour.

It also pairs perfectly with fried rice.

Chinese-Chicken-Fingers-with-duck-sauce

Chinese Chicken Fingers

  • About 8 chicken tenders cut in quarters (half each direction)
  • 1 egg, beaten
  • 1/4 cup all purpose gluten free flour
  • 1/4 cup corn starch
  • 1/4 cup water (give or take a little depending on batter)
  • 1/2-1 teaspoon gluten-free baking powder (I used half, but my ap flour had some in already)
  • Sprinkle salt and pepper
  • Oil for frying
  1. Preheat oil in deep fryer or cast iron skillet.
  2. Combine flour, corn starch, baking powder, salt, and pepper in a gallon sized bag.
  3. Add in the beaten egg. Mix my scrunching the bag.
  4. Add the water a little at a time, mixing it in, until the batter is pasty.
  5. Drop the chicken into the bag and slosh around until coated.
  6. Fry tenders in 1-2 inches of heated oil* in a cast iron pan, giving them enough room to not touch each other. Flip when underside is golden.
  7. Cook until golden on all sides and chicken is cooked through (165 degrees F).
  8. Serve with duck sauce and fried rice and enjoy!

*Be careful! With even just a few splatters that oil can BURN!


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Chocolate Orange Cake

The holiday season is officially upon us! What better way to begin celebrating than by combining the chocolate and orange flavors into a delicious dessert? I’ve captured that classic chocolate orange taste and turned it into a cake.

Chocolate Orange Cake

The past few weeks have been incredibly busy for me and I haven’t had much time in the kitchen. December is such a hectic, wonderful time of year! I hope to really dive into that holiday baking in the next couple weeks, but for now this cake will do quite well.

 

To make the cake you’ll need:

  • two boxes chocolate cake mix and the ingredients to make them (I used Glutino chocolate cake, each box made one round cake)
  • 1 tsp orange extract (1/2 tsp per cake)

Make the cake as usual, but add the teaspoon of orange extract. The Glutino cake calls for vanilla extract, but I just used the orange extract instead. Divide the batter into 2 round cake pans and bake as directed. Allow to cool completely.

 

The frosting is a wonderful piped chocolate orange ganache.

For the frosting:

  • 2 Cups whipping cream
  • 2 (12 oz) bags chocolate chips
  • 1-2 tsps orange extract

Heat the whipping cream until it nearly boils. Place chocolate chips in a bowl and pour the hot cream over them. Let stand for a few minutes, then mix until thoroughly combined and smooth. Add the orange extract and stir. Refrigerate until it is somewhat solid and can hold its shape.

 

Once the cake is cooled, frost as desired. I added tangerine slices to the top of mine; orange candy slices could also be a wonderful addition!

chocolate orange cake 2

I hope you enjoy!

chocolate orange cake slice

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Gluten-Free Pumpkin Cream Cheese Muffins

A cool autumn morning deserves a perfect autumn breakfast; warm, spiced, pumpkiny morsels of goodness. That’s exactly what these muffins are.

pumpkin-cream-cheese-muffins-1

One of my absolute favorite things about fall is pumpkin! We put it in everything, coffee, breads, pies, soups, cookies… On this particular day I had the windows open with the cool fall air drifting in, and I started craving pumpkin and cream cheese.

Normally I would revert to something like a cheesecake (because pretty much every random food idea I have involves cheesecake in some form), but I felt like something warm and comforting. These muffins fit the bill perfectly!

It’s a slight update on my previous pumpkin muffins, and after I made them I realized streusel topping would have been simply perfect! Next time I make them I’ll (hopefully) remember the streusel and update the recipe. 🙂

pumpkin-cream-cheese-muffins-2

pumpkin-cream-cheese-muffins-3

Pumpkin-cream-cheese-muffins-recipe-card

I’m sharing these with my friends at Fiesta Friday. Enjoy! And have a lovely weekend! 🙂 What are your favorite things about autumn?

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Gluten-Free Brownie Cookie Cake

Happy Monday, everyone!

Last week was filled with yummy food.

We started with pepper, onion and Swiss omelets for breakfast with a side of fried tomatoes and potatoes.

Omelet

For dinner I made some pasta, chicken, and brussel sprouts, which I tossed together with some balsamic dressing and spices.

pasta

And for dessert this week I decided to make a brownie cookie pie. My husband called it “the ultimate hybrid dessert.” Quite enthusiastically, I might add. There was the warm cookie, and gooey brownie (in the best way possible), and we topped it off with some vanilla ice cream. Perfect.

cookiebrownie

I used this recipe for the brownie, and this one for the chocolate chip cookie. Then I layered them in a cheesecake pan (bottom lined with parchment, edges greased) and baked it until it was done. (Covering with foil about 20 minutes in.) I don’t remember the exact time I ended up cooking it for, but it was probably somewhere around an hour.

cookie

We ate it straight from the oven! I can’t even begin to say how fantastic the springform pan worked for this. It allowed me to easily (and cleanly) remove the cake from the pan without any hassle. The top of the cookie layer did break a bit, but that’s just how the cookie crumbles.

cake

Enjoy! And have a fantastic week! Be sure to follow along on Facebook for more updates and recipes.