Chicken Scaloppine with Broccoli

Welcome to Today! Yea, I don't know what day it is any more... What I do know is that I am still hanging in the kitchen and making my way through my Cooking Light Project.

I've been experimenting with various protein shakes using Orgain Organic Plant Based Protein powder. Yea, it's a long way of saying not whey. I still struggle with lactose that isn't aged or filled with probiotics and whey is literally dehydrated lactose. Not my friend.

So after way too many hours of research, I found one that is lactose free. The base of the mix is pea powder, brown rice flour, and chia seed powder. They have a bunch of flavors as well as blends with super foods, greens, and keto mix.

I went with vanilla bean. It smells fantastic. My two favorite recipes I've made are cherry dip cone and orange dreamscicle. When I get my hands on some chocolate pudding, I'm going to do a chocolate dipped strawberry shake.

So here's a bonus "recipe":

1-2 scoops Organic Plant Based Protein- vanilla
1 heaping TBS vanilla pudding powder
1 1/2 TBS jello mix (Cherry flavor for cherry dip, orange for dreamscicle)
1 cup ice
1/2 cup cold water

Throw it all in a blender. Whirl until smooth and thick.

These help me stay full, longer. And they increase my water intake while being delicious. I actually enjoy  making up these decadent tasting shakes that are only between 175-240 calories. They curb my sweet tooth and make a great snack.

Now, as promised in the orange rolls recipe- A new chicken recipe!

This recipe is part of the Cooking Light Project. I have put off this recipe because it uses wine. Not that I don't like wine, I do. I just don't have any on hand and I don't want to go to the liquor store just to get a bottle of white wine for 1/2 cup worth.

Then, I took to the interwebs! (Yea, that's what we call it in my family lol) I found out that you can successfully substitute a 1 to 1 ratio of water and apple cider vinegar. I was nervous about the flavor, but it decided to give it a try.

To my very happy surprise, it works!!!! You have a beautiful tang, not vinegary at all, subtly sweet. I would recommend this as an acceptable sub for white wine in a recipe.

Ok. Enough chit chat! I'm going to share the recipe and head back to the kitchen for my next great meal.

Cheers!


Chicken Scaloppine with Broccoli
Serves 4

1 TBS olive oil
1/3 cup Panko Crumbs
1/2 tsp Italian seasoning
1/4 tsp black pepper
4 (4oz) boneless, skinless chicken thighs- pounded thin
1/4 cup apple cider vinegar + 1/4 cup water OR 1/2 cup white wine
1/2 cup chicken broth
3 TBS lemon juice
1 tsp butter
1 lb broccoli, cut into bite sized pieces (I used frozen florets)
2 TBS parsley
2 TBS capers, drained and rinsed

Heat oil in a large nonstick skillet over medium heat.

Combine breadcrumbs, pepper, and Italian seasoning in a small dish. Dredge the chicken in the breadcrumbs. Add chicken to pan and cook 3-4 minutes each side or until cooked through. Remove from the pan. Keep warm.

Add water/vinegar or wine, broth, lemon juice, and butter to pan. Scrape any brown bits off the bottom of the pan. Add in the broccoli. Cover and cook until tender. Stir in parsley and capers.

To serve, plate broccoli. Top with chicken and pour sauce over the chicken and broccoli mix.

Yeast Free Orange Crescent Rolls

I'm going to be short and sweet on this post. 

As the world seems to have gone bonkers for yeast in the last month or so... I am perfecting my non-yeast breads. 

The crescent dough for this recipe would be perfect if you wanted to use it for a pizza dough base. Add some garlic powder, Italian seasonings, and brush with a little olive oil. You are good to go!

If you need a sweet breakfast or new snack to have with your coffee, these are definitely worth a try. You can of course change out the orange filling for cinnamon sugar and make cinnamon rolls. 

I have a new chicken recipe coming for you shortly! Stay healthy. Stay sweet. 

Cheers!

Yeast Free Orange Crescent Rolls

Makes 12 Fluffy Crescents!

Crescent Roll Dough:

2 cups flour

3 TBS sugar

1 TBS baking powder

1 tsp salt

5 TBS cold butter, cubed small

3/4 cup almond milk

Filling:

6 TBS white sugar

2 TBS grated orange rind

1 TBS melted butter 

Glaze:

6 TBS white sugar

2 TBS  Butter

1 TBS fresh orange juice

1/4 cup sour cream

To make the crescent rolls:

Combine flour, sugar, baking powder, and salt. Mix. 

Using a pastry cutter, cut in the cold butter into the flour. Once the mixture is like cornmeal, add the almond milk. Stir together until just combined. 

Dump dough onto a floured surface. Sprinkle with flour. Begin kneading the dough, add additional flour as needed to prevent sticking. 

Knead until the ball is smooth and slightly elastic. Leave the dough on the floured surface. Cover with a clean bowl. Let sit for at least 30 minutes. This will allow the dough to relax and makes it easier to roll out. 

The dough will be soft but not sticky. After sitting, it will NOT have risen as there is no yeast. The rising happens in the oven.

While the dough is resting, mix the orange zest and sugar for filling. 

Remove the bowl from the dough and roll out into a 12-14 inch circle on a floured surface. Brush the circle with 1 TBS melted butter. Sprinkle orange sugar over all. 

Using a sharp knife or pizza cutter, cut 12 triangles from the dough circle. Roll up each wedge tightly beginning at the wide end. 

Place the rolls, seam side down in a prepared 9x9 baking dish. (You can use a larger dish if you don't want them to touch) 

Preheat oven to 350. Bake, uncovered for approximately 25 minutes until lightly golden. 

While the crescents bake, make the glaze. Combine sugar, butter, and orange juice in a small saucepan. Bring to a boil over medium heat. Cook 3 minutes or until sugar is dissolved. Stir regularly to prevent scorching. Remove from heat. Allow to cool slightly. Stir in sour cream.  

Once rolls are baked, pour glaze over warm rolls. Let stand at least 20 minutes before serving. 

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Wontons 3 ways!!!

Hello from Covid19 Quarantine! What a wild time we are living in. Large cities in complete lock down. Entire countries under house arrest. We are living a historic moment.

How are you dealing with things? I have all my supplies to shelter in place as I am high risk. I have a face mask should I need to go to get an Rx or some fresh fruit. My shop opening is delayed for the safety of myself, my employees, and my customers. I'm keeping in touch with family and friends via social media. And yes, I'm making and taking PHONE CALLS! What?! As much of an introvert as I am, I require a certain amount of human interaction. Facetime is a blessing. 

Super sexy look right here! Bahahah

Another way I'm dealing with things is sitting outside and soaking up sun while listening to the radio. I have been running in my neighborhood, but as the heat kicks up, I do more indoor workouts. I washed my car the other day and it was so nice to be able to be out under a blue sky removing layers of pollen from my vehicle. 

Of course, I've been cooking. I am a planner. I shop once a month for groceries so I have over 30 meal plans ready to roll for supper. I also plan for leftovers for lunch or another day.

I had chosen to make pot stickers this month and so I needed another 1-2 ways to use what was left in the wonton skins pack. Waste not, want not! So, I decided on crab rangoon and crispy strips for egg drop soup. Not a single wrap was wasted. As a result of planning, that 1 pack of wonton skins provided the foundation for 6 meals. Not too shabby if I do say so myself. 

Cat assistant not required,  but it does make it an exciting time in the kitchen

I hope you are all staying healthy and happy. Sending you love and good eats. 

Pot Stickers with Tangy Ginger Dipping Sauce

Makes 24 potstickers

1 cup cabbage (I used coleslaw mix with carrots in it)

1 cup fresh chopped spinach

1/4 cup green onion or sweet yellow onion

1 TBS soy sauce

1/2 tsp fresh, peeled ginger, grated 

1/2 tsp sesame oil

dash of pepper

3 cloves garlic, minced

1/3 lb ground pork or turkey

1/4 lb peeled and devained shrimp, chopped

24 wonton wraps

1 TBS oil

2 cups chicken broth

Combine first 10 ingredients in a bowl. 

Working with 1 wrapper at a time (Cover the remaining wrappers with a damp towel to prevent drying) spoon about 1 heaping tsp of filling into the center of each wrap. Moisten the edges with water. Fold in half and pinch the edges together to seal. Form 3-4 pleats along the seal. Place dumpling, seam side up on a platter. Repeat with remaining filling and wrappers to make 24 pot stickers. 

By the time I got to number 6 I got it under control lol

** You can use round gyoza skins to make this easier, but I only have the square available. I gently fold the corners in to make a half moon purse. 

If you want, you may freeze half this batch. Place uncooked dumplings on a pan lined with parchment paper. Freeze until hard and store in a plastic bag until ready to use. 

Ready to be frozen for later use

Heat 1 1/2 tsp of oil in a large non-stick skillet over medium high heat. 

Place 12 dumplings in the pan, seam side up. DO NOT CROWD the pan. Cook 30 seconds until brown. Add 1 cup of broth to the pan, cover and cook 5 minutes. Uncover and cook about 1 minute until liquid evaporates. Remove pot stickers from the pan. Cover and keep warm. 

Repeat process with remaining dumplings. Serve with tangy ginger dipping sauce. 

Tangy Ginger Dipping Sauce

1/2 cup tomato

1/3 cup chopped green onion or yellow sweet onion

1/4 cup lime juice

1/4 cup rice vinegar

1 1/2 TSB sugar

1 tsp chopped, peeled ginger

2 cloves garlic

1 jalapeno, seeded

Tangy goodness

Throw it all in a blender and whirl until all ingredients are well chopped and mixed. Pour into a jar or small container with a lid. Allow to sit 10 minutes. Shake well and serve with dumplings or crab rangoon.

** You may choose to peel your tomato, I didn't. I like all those vitamins!

Baked Crab Rangoon

Makes 18 

5 oz crab meat (I used a can, drained very well)

4.5 oz cream cheese, softened to room temp

1 green onion or 1/4 tsp onion powder

1/4 tsp garlic powder

1 tsp Worcestershire sauce

18 wonton wraps

Mix first 5 ingredients together in a small bowl. For deeper flavor, let sit for 30 minutes, covered. 

Working with 1 wrap at a time, place 1 heaping tsp of filling into the center of the wonton. Wet edges.Bring up the edges toward the center to make a small purse. Pinch to seal. 

Ignore my tortilla triangles, I was making chips at the same time :)

Lay the purses on a baking sheet lined with parchment paper. Spray with olive oil. (I have a handy little spray bottle, but you can brush on if you don't have a spritz bottle) gently salt with coarse salt if desired. 

Bake at 425 for 12-14 minutes until golden.  Let cool a few minutes as the filling will be hot. 

Bonus- if you want to make chips like I did, just cut up a corn tortilla or two and spray with oil and salt. They bake up the same time and temp as the rangoons. 

Easy Baked Wonton Strips

This one is super easy! 

Wonton skins

olive oil

salt

Stack several wonton skins and slice in half so you have two stacks of rectangles. 

Thinly slice into strips. Toss with a tsp of olive oil.

Lay strips onto a baking sheet lined with parchment paper. Salt with coarse salt. 

Bake at 425 for 7-10 minutes until golden and crispy. 

Serve with your favorite soup (like egg drop soup!) or enjoy as a crunchy snack. 

Store any leftovers in an airtight container. 

Blueberry-Pecan Scones

As my mom says- the baking muse is alive and well in my kitchen these days.

Yesterday I baked Reese's Chocolate Cookies with Peanut-butter chips. I will post that recipe at another time. I had done a little searching and found that Reese's has changed the recipe quantities a few times and people are all up in arms about it... So be on the lookout for what I made (hint, I just followed the recipe on the package! lol)

Today, I continued on the Cooking Light Project. Yes, you know. That project I started like 10 years ago... The recent recipes I've shared come from The Best of Cooking Light Everyday Favorites. I really enjoy a project like this for a few reasons: I get to try new foods that I would normally avoid; I get to explore new techniques in the kitchen; it's one of those projects that you can pick up at anytime and it will always be fun!

I have NEVER made a scone before. I have eaten my share, I mean it's a sweet bread. Yea. I'm all in.

These were so simple to make. They came together quickly and baked up beautifully. I used frozen blueberries that my parents picked this past berry season and GA pecans. The flavor is light and tender. For a heavier bread, it's surprisingly delicate.

I loved the fact that I had everything in my kitchen for this recipe. No special trips to the store. No random spices or equipment needed. I can tell you, these are delish right out of the oven, but they are outstanding when you let them cool completely! Yum!

Why are you still reading? Go make some scones and have a cuppa. You can thank me later. :)

Blueberry Pecan Scones
Makes 10 

1/2 cup milk (I used almond milk, you can use regular 2% cows milk)
1/4 cup sugar
2 tsp grated lemon rind
1 tsp vanilla extract
1 large egg
2 cups flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, diced small
1 cup fresh or frozen blueberries
1/4 cup finely chopped, toasted pecans

1 large egg white, beaten
2 TBS sugar (You can use colored sanding sugar for a fun pop of color)

Preheat oven to 375.

Combine milk, sugar, lemon, vanilla, and egg. Whisk well.

In a separate bowl, combine flour, baking powder, salt and butter. Using your preferred method, cut the butter into the flour mixture until it resembles coarse meal. I personally do this while a pastry blender, others use two knives, and of course you can always just use your hands. (I have had many  children help cut butter in because they love to smoosh the butter and flour together)

Fold the berries and pecans into the flour mix. Once well coated, add milk mixture. Stir until the entire dough just comes together. It will be sticky.

Turn out onto a floured surface. Pat dough into an 8 inch circle. Cut dough into 10 wedges.

Transfer wedges to a cookie sheet lined with parchment.

Brush egg white over dough wedges. Sprinkle 2 TBS sugar over all. Bake for 18-20 minutes.

May be served immediately or at room temperature.

Lauren's Favorite Tofu

Let me introduce you to the great Lauren! I met her almost 10 years ago and we just clicked. She is the kind of woman everyone should have in their lives. She is sweet, strong, compassionate, and little quirky. In my book, she's good people.

Lauren is the kind of friend who calls and says- Beep Beep! I'm in your driveway. Get in, Fool. We're going adventuring. You had a nightmare and you just can't sleep? No worries, she will answer the phone. Lost your cat at 3am? Call Lauren, she's already on her way to work and she's got your back (Breathe woman! Your cats know how to survive outside, they are cats!)

With a friend like that, it's easy to return those same favors. When you get a call and your buddy is sad- you automatically ask, do you want to come here or you want me to come to yours? When she just wants to keep your company, you scoot over on the couch and ask if she wants to stay for supper. You trust her with your worries and know they won't leave the room. She's just the best friend anyone could have.

Lauren and me on the beach for an adventure!

One of Lauren's favorite meals I make is stir fried tofu. It's a fairly simple dish that I don't actually have a recipe for. I do it all by eye. But, as it is her favorite, I promised her I would at least write it down.

I love this dish because it is so versatile.The veggies can be changed up depending on the season. The sauce can be made as spicy or mild as you like. Serve it over rice or cauliflower rice. The options are limitless. I have made this as simple as just the tofu and mushrooms. It's a beautiful flavor. The secret's in the sauce...

You won't see any exact amounts, only approximations on this one. It will give you a general idea of how to prepare the dish. Don't worry, there's really no wrong way to make this!

Lauren's Favorite Tofu
Serves 2-4

1 Block of firm or extra firm tofu
1 Box (8oz) fresh mushrooms- portabella or white
Garlic- 2-3 cloves
1/4- 1/2 Small onion
1 Small zucchini, sliced and quartered
1 Small carrot, shredded
Broccoli florets

Sauce ingredients
Soy Sauce
Oyster Sauce
Pepper
Garlic chili sauce for heat
Nutritional Yeast
Sesame oil- optional and to be used VERY sparingly.


Hot rice to serve


To prepare the tofu, drain the water. Using a tea towel or similar lightweight towel gently squeeze extra liquid out of the block. Do not squeeze too hard or you will break the block.

Slice the tofu into planks and lay out on the tea towel. Cover completely and press down to remove any additional liquid hiding inside.

Cut planks into cubes approximately 1x1.

In a large saute pan, swirl the pan with a light coat of olive oil.  Let heat over medium heat. Add tofu.

Allow tofu to cook, turning to brown all sides. I like to cook mine until it is fairly firm and a dark golden brown. This takes about 20 minutes on my stove top.

Add mushrooms and veggies. Saute until soft.

When veggies are done, sprinkle all with nutritional yeast. Stir well.

Time for sauce! Start with the soy sauce, I generally use about a 1/3 cup or so. Add in the oyster sauce approximately 3 TBS. Add fresh cracked pepper. Add in the garlic chili sauce- if you like it spicy, go heavy, if not use about a tsp. (Lauren likes hers red with spice, so I leave the chili sauce on the counter for her to add extra to hers) If desired, add in 1-2 DROPS (A little goes a LONG way) of the sesame oil. Stir well until all veggies and tofu are covered and the sauce has thickened slightly.

Sprinkle additional nutritional yeast over the mix.

Serve over hot rice.

2012 Garden

I love to garden. It makes me feel close to my family, to nature, and to God.

I tenderly take care care of the plants- water them, feed them, and make sure they get just the right amount of sun. But at the end of the day, it's God who gives them life. He sends the bees, humming birds, and butterflies I need to pollinate the flowers. He provides for them in ways that I simply cannot.

I come from a long line of gardeners- my parents, my grandparents, my great-grandparents. And I assure you the generations before all planted fruits and vegetables to provide for their families.

I plant for many reasons, and yes, one of those is to provide for my table. But I also enjoy the great experiment of it all! I get to try new foods as well as new varieties. It's fun to see what wild life is drawn to the different plants each year as well.

This year has been especially challenging because it's my first year planting in the south. I planted my garden in February. Yea. For a MN girl, that's crazy talk.

For my first southern planting, I went with what I knew: three varieties of tomatoes, cucumbers, carrots, green beans, and herbs. They are all in containers- high yield, small space. An added benefit for the containers is mobility. I can adjust how much sun a plant gets by moving it closer to the house or further out onto the patio.

Here we are on May 1, 2012. Things are looking wonderful! I even had a neat surprise when I went to tend the plants this morning. A black swallowtail caterpillar is beginning to make a chrysalis on my parsley plant. 

Black Swallowtail Butterfly Caterpillar. He has taken up residence on the parsley growing out of the topsy turvy planter.

Patio Cherry Tomatoes- these guys are heavy and about the size of a golf ball

MMMM green beans!

Just when I thought my Purple Cherokee was doomed, it set fruit! This is a new variety for me so I didn't know what to expect

A favorite of mine- Parks Whopper. This is a red tomato that gets giant, about the size of a small grapefruit.

Carrots share the space in the Parks Whopper container

A compact container Cucumber, this won't vine out which is great since I have no where for it to go!

Things are growing beautifully  and I am eagerly await garden fresh produce this summer. And this fall, I will be panting winter crops for a new adventure!

Here's to you and your culinary adventures, friends. Cheers!

Mustard Maple Pork Chops

I worked bright and early last Friday- 5am early. Typically I come home from work and take a nice little siesta on the couch. But this particular Friday was BEAUTIFUL. The sun was bright, the sky was blue with fluffy clouds scattered here and there, and the breeze wasn't too hot or too cold.

I skipped my nap, politely excitedly (I may or may not have gotten a running start from the doorway and launched myself into the bed like a small child on Christmas morning trying to wake up Mom & Dad...) woke up Jon and  requested a trip to the beach.

We had a little picnic at our favorite beach spot. We had some cute company too.

Cute little squirrel eating  Nacho flavored Bugels

This was number two of three- He enjoyed some of the bread from Jon's sandwich.

The maple trees are heavy with red buds. Some of the other trees have already unfurled their new bright green leaves. It's one of my favorite colors- but it's so fleeting. (And, it always reminds me of my mom, it's one of her favs too.)

Who remembers this sign? The one Jon and I never believe....

Well, it turns out....

Well, huh. I guess there are gators in the pond....

No swimming in the pond please!

 

 

Gators weren't the only thing in the little pond. There were at least 4 different species of turtles swimming around and sunning themselves.

After our picnic and wild life adventure, we finally made our way down the ocean. Jon prefers to hang in his beach chair up in the sand. As for me, I like to go mingle with the water.

Spending some very important time healing and chatting with my Creator.

Diggin' a hole

After about an hour of playing in the water, I decided to go gather up my beach chair and sit at the edge of the water line. The tide was creeping back in so I would sit a few feet from the waves, dig a hole with my foot and wait for the tide to fill the hole with water. Then, I would back up a few feet and do it again. Yes, it's the simple things in life. :)

While I was digging holes, Jon was making friends with seagulls-

Seagull! Jon gave them names, they had a back story. It was all very entertaining.

After our fun day of sun and surf we were hungry! Lucky for us, I make a menu for the week so we had options that didn't include a bad fast food decision.

We had mustard maple pork chops and twice baked potatoes. The pork chops were just the right amount of tang and sweet. And the potatoes were the perfect accompaniment. I made them according to the recipe but omitted the ground beef since we were having them as a side.

We had a delightful day and a lovely dinner. I love having spur of the moment days with the love of my life.

Here's to you and your culinary adventures, friends. Cheers!

Mustard Maple Pork Chops
Makes 4 servings

3 TBS coarse ground mustard, divided
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1 pound boneless pork chops
2 tsp canola oil
1/4 cup cider vinegar
2 TBS maple syrup*

Preheat oven to 425°F.

Combine 1 TBS mustard, salt and pepper in a small bowl; rub all over pork.

Heat oil in a large skillet over medium-high heat. Add pork and brown on all sides, about 3-4 minutes.

Line a sheet pan with foil and spray lightly with cooking spray. Transfer to oven and roast the meat until an instant-read thermometer inserted in the center registers 145°F, about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.

Place the skillet over medium-high heat, add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 TBS mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

Add chops and any accumulated juices to the sauce. Serve the pork topped with the sauce.

* If you use pancake syrup instead of pure maple syrup, you will need closer to 1/4 cup of syrup to achieve a good balance of tang and sweet.

Merry Christmas

^"The Savior—yes, the Messiah, the Lord—has been born today in Bethlehem, the city of David! And you will recognize him by this sign: You will find a baby wrapped snugly in strips of cloth, lying in a manger. Suddenly, the angel was joined by a vast host of others—the armies of heaven—praising God and saying,“Glory to God in highest heaven and peace on earth to those with whom God is pleased.”

Luke 2:11-14 NLT

Gluten Free Condensed Soup

I know I share a lot of recipes that contain condensed cream soups. And I try to note on them that you should always check your can to ensure it's gf.

But, I also know that purchasing gf condensed soups can be pricey(or unavailable). Therefore- I am going to share a recipe I stumbled on a few months ago and fell in love with. I originally found the recipe over on Adventures of a Gluten Free Mom. (Her recipes rock!)

It's super easy and it's made with things I always have in my house. I did tweak it a tiny bit to give it a longer shelf life. I used Bob's Red Mill All Purpose Gluten Free Flour in the last batch I made. Works like a dream.

Here's to you and your culinary adventures, friends. Cheers!

Gluten-Free Magic Mix 

2 1/3 cups Dry Non-Instant Powdered Milk 1 cup Gluten-Free All Purpose Flour Combine all ingredients into a large mixing bowl. As with all gluten free flour blends- store in the refrigerator to maximize shelf life.

Cream of Chicken Condensed soup

3/4 cup Gluten Free Magic Mix

1/4 tsp onion powder

1/4 tsp garlic powder

3/4 cup gluten free Chicken Broth

1/4 cup diced, fully cooked chicken breast or canned chicken

3 TBS butter

Combine Magic Mix, onion powder, garlic powder, butter, and chicken broth to a saucepan. Mix well. 

Turn heat to medium and stir constantly until the mixture thickens.

Fold in 1/4 cup chopped chicken.

 

Use one recipe of this for each can of condensed cream of chicken soup called for in your recipe.

Happy Birthday to Jon

Today is a special day. It's my sweetheart's 33rd birthday! 

Everyone needs birthday cake, even when their spouse is gluten intolerant. So, thank you to Betty Crocker for making this delicious gluten free vanilla cake possible!

I was delighted to find the cake moist and smooth. It was a little more dense- reminiscent of a homemade pound cake, but that made me love it even more. I sliced the cake horizontally to make a layer cake with a chocolate fudge frosting in the middle.

The Betty Crocker Gluten Free dessert mixes are a little expensive. I paid $4.98 for a cake mix that makes a 9x9 cake. BUT, it was so worth it. We had real birthday cake that even I could enjoy. Everyone loved it, including our gluten loving guests. 

So, if you are looking for a genuine "birthday cake experience," spend the money, buy a gluten free cake mix. It's the little things that make a spectacular day even more special.

Happy Birthday, Jon!

Here's to you and your culinary adventures, friends. Cheers!

Homemade Graham Crackers

When I was growing up my dad would grill on a charcoal grill. It was always an event. Getting the coals just right takes time and patience. We would cook meat and fish for several meals over those glorious embers. The taste of a good grilled steak in the middle of winter is divine!

As much as I loved the meals from the grill, my favorite part was always dessert. After supper while Mom was cleaning up the kitchen and packing meals for the freezer, Dad, Adam, and I would go outside along the edge of our woods and find sticks.

These weren't just any sticks. These were smores sticks.They had to be thin, and green. Flexible, yet sturdy enough to keep the marshmallow out of the fire.

We'd sit on the bench on the patio and toast marshmallows over the glowing embers. Once my 'mallow was perfectly toasted, I'd peel off the golden layer, and repeat. And every once in while, we'd grab some chocolate and graham crackers to make the actual smores.

Once I gave up gluten, I feared I wouldn't ever get a good smore again. I have attempted a few graham cracker recipes, but they just weren't right. They were too grainy, not sweet enough, too thick, and the list goes on.

I got brave a few weeks ago, threw caution to the wind, and made my own recipe. And you know what kids? (Ya, I'm grinning ear to ear right now) They turned out great. I made them again today to make sure it wasn't a fluke. 

Brown Rice "Graham" Crackers

Jon said it was no fluke :) They make phenomenal smores. I love that I can cut them into squares and not worry about them breaking into rectangles as I eat them.

I added some xanthan gum to these on a whim when I first came up with the recipe. It seemed to help the texture out quite a bit. And I also used store bought brown rice flour as it is less grainy than home-milled. 

Here's to you and your culinary adventures, friends. Cheers!


Brown Rice "Graham" Crackers
Makes 20-24 crackers

3/4 cup brown rice flour 

1/4 cup cornstarch 

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp xanthan gum 

3 TBS dark brown sugar, packed
2 1/2 TBS butter, diced, cold 

3-4 TBS milk 

2 TBS honey

*Optional*
Cinnamon Sugar for sprinkling

Preheat oven to 350°F.

Sift together the flour, corn starch, baking soda, salt, and xanthan gum. Stir in brown sugar. 

Using a pastry blender or two knives- cut the butter into the flour mixture. You want an even distribution of the butter. Make sure there are no large pieces of butter, but DO NOT CREAM.(Think pastry dough with much smaller butter pieces)

Add the honey and 3 TBS of milk. Using a fork, blend until a coarse dough forms. Add the remaining 1 TBS of milk if needed to get the dough to just pull together. 

Lay a piece of aluminum foil or parchment paper on the counter. Lightly dust with rice flour. Pat dough into a rectangle. Lightly dust dough with additional flour. Place another sheet of foil or paper over the top. 

Using a rolling pin, roll the dough out between the two sheets. You want this to be very thin. About 1/8 inch thick.

Remove the top sheet of foil or paper. Transfer the dough, with the bottom foil or paper, to a baking sheet. Score the dough into desired size and shapes. "Dock" the dough by picking each cracker with a fork. (Docking allows steam to escape so you don't end up with soggy crackers). If desired, sprinkle liberally with cinnamon sugar.

Bake the crackers for 15-17 minutes until golden brown. 

Remove from oven and slide the entire sheet of crackers with the foil onto a cooling rack. Once completely cool, break crackers apart.

Cheesy Veggie Pasta (GF)

I don't really know where to begin, so I'm going to start in the middle. (Just because I can!)

Fall is my season. It always has been. I love the smells, the sounds, the crisp air. And the jack-o-lanterns. I carve anywhere between 4-6 pumpkins each fall. This year I decided to carve(in addition to my real pumpkins) foam pumpkins using a hot knife. I did a small and large.  The great thing about these is I can use them again next year :)

Little Monsters!

Wise old owl

As fall sets in, Jon and I spend a large chunk of our free time together at the beach. The cooler temperatures remind me of Minnesota summers. I can't think of a better way to pass the time- with my sweetheart, beach combing while the cool breezes wrap their arms around us.

Ocean fishing

Some Black Eyed Susans in the middle of a sand dune.

Crashing waves

Beautiful clouds

Sea Oats

Peace & Serenity. This is my happy place.

The later part of summer (yes, September is summer here) was spent testing various gluten free recipes. The majority of them were no cook or grill recipes.

And, I spent some time getting comfortable going to eat at places where I didn't know what was going to be served. This isn't a big deal when you have no dietary restrictions. But let me tell you from personal experience- when you are gluten free(or any other allergy/restriction for that matter), it can be a very scary task to go out and eat. Or attend a luncheon. You don't know what's lurking in things like sauces, dressings, and coatings. It's been a challenge, but I am learning how to handle myself and ask for what I need. And at this point in my gf journey, I couldn't ask for anything more. :)

So, lets get to a recipe shall we? I'm sharing a recipe for cheesy veggie pasta. Yes, pasta. Yes, gluten free. And Jon can't tell the difference in the pasta. We both love this dish. I most often pair it with a simple grilled chicken breast.

That's about it for now. I am beyond thrilled to be back in the kitchen, doing my thing and sharing the good times with all of you.

Here's to you and your culinary adventures, friends. Cheers!


Cheesy Veggie Pasta
Serves 2-3

3 oz gluten free pasta shapes
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
1 cup sliced fresh mushrooms
1/2 small tomato, diced
3 cloves garlic, minced
2 oz Gouda or Swiss cheese
1/2-3/4 TBS corn starch
2/3 cup milk
*Optional*
1 cup fresh spinach

Cook pasta according to package directions.

Meanwhile saute mushrooms, garlic, squash, and zucchini together in a skillet that has been sprayed with cooking spray.  Season with salt and pepper. Remove from pain when veggies are tender.

Mix milk and corn starch together. Pour into the skillet, gently scrapping any browned bits from the bottom. Bring to a low simmer to thicken.Remove from heat. Add cheese, stir to melt.

Add drained pasta. Toss to coat. Add sauteed veggies. Add tomatoes and spinach. Toss to coat and slightly wilt the spinach.

Serve immediately.

Who turned off the the light?!

So, very briefly-

I have been out of the kitchen for some time now. It's fall in southern Georgia and that means I have to play outside. I've had festivals to attend, beaches to comb, and work to enjoy.

My apologies for turning off the light in our kitchen with little warning! But, now that the weather is getting slightly cooler (and yes, 50's at night is cooler!) I am slowly making my way back into the kitchen.

I look forward to catching up with you and cooking together again soon.

Pull up a chair and light the burners, because I'm back in the kitchen!

Here's to you and your culinary adventures, friends. Cheers!

Product Review-O-Rama

Here we are, September already!

Jon recently started a new job as an assistant grocery manager for a grocery store. He loves it. While at work one day he noticed a rather large selection of gluten free products. He came home and told me I should check it out.

So, we went to the store. We got some produce then hit the aisles. We were moving right along, then (cue the heavenly choir and the spot light) Gluten Free! Like 7 1/2 feet of joy. I hugged Jon and just soaked it all in. Rice flours, granola bars, cereals, pretzels, cake mixes, breads, buns, pastas, pizza crusts/mixes, and baking mixes. And- at fairly affordable prices.

I was beyond excited. So, we picked a few products to try. I tried to keep my expectations low. I've dabbled in some of these gluten free alternatives and some of the results were less than spectacular.Let me just say- I was very pleasantly surprised.

What did I get???

I got some white rolls made a Schar. They are a dedicated gluten free company.

Oh my word. These rolls made the best hamburger bun in the world! All I had to do was "refresh" them in the oven for 5 minutes. They tasted like "real" bakery rolls. Soft on the inside, crusty on the outside. It was so good. (Jon probably got tired of hearing how amazing my burger was...)

I got some Bob's Red Mill brown rice flour.

I usually make my own rice flour, but it's very hard to get brown rice into a super fine grind. White rice has had the hull removed so it grinds down into a fine flour. Brown rice still has the hull encasing the grain so when you grind it, the flour is sort of grainy in texture. I look forward to trying out Bob's rice flour. I'll keep you posted on the results.

I was super excited to find pretzels.

These bad boys were so good. They are made by Glutino. Another huge winner in my world. They will be perfect in my lunches. My only complaint is they need a little more salt. The flavor and texture are spot on. And dipped in mustard, yum.

And finally, I bought some Gluten Free Bisquick. 

 I am beyond excited about bisquick. BEYOND. All the reviews I have read for this product have been stellar. I'm just excited for things like chicken and dumpling soup, pancakes, cheddar bay biscuits, and so many more delicious things!

So, that's the reviews for now. I will leave you with a fun photo of some rain bands rolling in. They were the result of Tropical Storm Lee. I am still amazed at how fast these storms move. And, how far reaching the winds and rains can be. This storm originated in the Gulf. There was rain up and down the Eastern coast as a result. Simply incredible.

Here's to you and your culinary adventures, friends. Cheers!

Hurricane Irene

I live right on the coast in southern Georgia. For the past week we've been watching Irene change from a tropical depression into a tropical storm, and ultimately into a hurricane.We, like everyone else on the coast, braced and prepared for her to come and bring what she may.

I was incredibly grateful that God moved her away from Georgia. Then, the worry turned to my brother. He lives in Virgina, relatively close to the coast- in an area filled with rivers that flow out the sea.

A rare hurricane after a freak earthquake. My brother is one of the few who would look at these weather phenomenons as an adventure. And where was he? Chicago, IL and Milwaukee, WI. He was presenting a paper at a conference and visiting friends with his wife for her birthday. (She was at work for the quake and said her building shook for a minute and that was about it. Well, that doesn't sound very eventful does it!)

They are returning home today to uncertainty. Will they have power? Water? Will their home have suffered damage from the 58+ mph winds? We'll have to wait and see. But, no matter what they find- they are safe. A blessing indeed.

So! Our family is safe. The rain and winds have passed. What did I do after my first near miss hurricane? I went to the beach with my parents as Hurricane Irene threw a fit out at sea. As the eye passed a few hundred miles out, she made her presence  known by churning up massive waves and sending intermittent down pours.

See that small blue section next to GA that was unaffected by the hurricane- we are blessed to live there.

Me and my Dad

Watching the waves roll in- some were 16-18 feet high!

The surf came up, over the sands and dunes into the grasses- and it wasn't even quite high tide yet.

Amazing strength

I love this picture- my dad captioned it "Every knee shall bow" (take a look at the guy's shirt, click to enlarge)

The pier getting battered with the powerful waves.

I wouldn't be out in that water.

This guy is a veteran surfer who's surfed many hurricanes. He said the undertow was too strong, even for him.

Mom and I ventured out into a stretch of beach that was momentarily visible and out of nowhere- the ocean came up to surprise us. I almost lost my shorts! See my mom's arm on my wrist? She's trying to pull me out of the water, I'm trying to keep my drawers up! ;)

A couple of chairs just beyond the ocean's reach- but when we left them the water was creeping up on them quickly.

The tide has been here.

Where'd the beach go?!

Sea Oats

Always time to hug- even as the sun sets over a churning ocean. With my mom.

As the sun set, we were thankful to be together- to be safe in the Father's hands. Our prayers go out to the families who lost loved ones. As well as those who suffered damages to their homes. Be safe, be well.

Thank you to my Dad for taking pictures!

Here's to you and all your adventures, culinary or otherwise. Cheers!