The Best Homemade Ranch Dressing Ever

A friend brought this dip with some veggies to a brunch that I hosted and I asked for the recipe!  It was delicious!  I especially love the dill!

Enjoy!

Kirsten

THE BEST HOMEMADE RANCH DRESSING EVER

1/2 cup Paleo mayo (recipe below)

1/2 cup coconut milk

1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dill

Salt and freshly ground pepper, to taste

1)  Whisk all ingredients together to combine.  Season with salt and pepper.  Store in an airtight container in the refrigerator for up to a week.

PALEO MAYO

1 egg, room temperature

2 tablespoons lemon juice or apple cider vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1 cup light olive oil

1)  In a tall glass (if using an immersion blender), or a blender, place the egg and lemon juice.  Let come to room temperature, about one hour.

2)  Add the salt and mustard.  Blend ingredients.

3)  While blending, very slowly pour in the olive oil.  Blend until it reaches desired consistency.  Store in the refrigerator for up to a week.

NOTES:

~I like to use Smart Balance non-GMO light mayo instead of making the homemade mayo, but either one works.

~If you make your own mayo, it is very important to use LIGHT olive oil!  Otherwise the olive oil flavor will be overwhelming!

~I do not recommend using canned coconut milk!  It's too thick and can have a gritty texture.  I use Silk unsweetened coconut milk that comes in a carton.

~I am eliminating garlic for a time, so I have been making it without the garlic powder and it's great.  If you do this, just increase the onion powder to 1 1/2 teaspoons.

~I don't store anything in plastic, so I recommend using a glass pint size mason jar!  If you double the recipe, it fills the mason jar perfectly!

Paleo Chocolate Banana Muffins

A friend brought these delicious muffins to a brunch that I hosted recently and I just had to have the recipe!  They are perfectly sweet, chocolaty, moist and gluten and dairy free!

Enjoy!
Kirsten

PALEO CHOCOLATE BANANA MUFFINS

3 very ripe bananas
2 tablespoons coconut oil
1/3 cup honey
1 egg
1 teaspoon vanilla
1 cup almond meal
1/4 cup coconut flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup mini dairy-free chocolate chips

1)  Preheat oven to 350F and line a muffin pan with liners or spray with non-stick cooking spray.

2)  Place peeled bananas in the bowl of a mixer and beat until well mashed.

3)  Add oil, honey, egg and vanilla and continue to beat on medium until well combined.

4)  Add almond meal, coconut flour, cocoa, baking soda and baking powder.  Beat on ow until well combined.

5)  Stir in the chocolate chips.

6)  Scoop batter into prepared muffin tin and bake 18 minutes or until a toothpick inserted in the center comes out clean.

NOTES:

~I throw over ripe bananas in the freezer with the skin on and then take them out and microwave them to soften them as needed.  Just rip off the stem and squeeze the banana right out!

~You could use melted butter instead of coconut oil, but I recommend using the coconut oil!

~I am eliminating nuts to determine if I can eat them or not, so instead of using the almond flour, I used Carol Fenster's sorghum blend (see recipe below).

~I used Enjoy Life dairy, soy and nut free mini chocolate chips, they are delish!

~Yields 12 muffins

CAROL FENSTER'S SORGHUM BLEND:

Makes 4 cups

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

1)  Whisk the ingredients together until well blended.  Store, tightly covered, in a dark, dry place for up to 3 months.  You may refrigerate or freeze the blend, but bring to room temperature before using.  You may double or triple the recipe!

Grecian Chicken

Another friend brought me this yummy chicken dish when I was recovering from my surgery and it was a favorite for sure!  Even my boys were asking me to get the recipe!  The friend who made it is one of those people who doesn't measure anything, so she gave me the ingredients and I had to wing it from there.  When I made it, it was a bit too lemony for my kids, but my husband and I loved it!  I'll guesstimate on the amounts and you can play with it to your liking!  The chicken falls off the bone and it's so juicy and delicious!  You're going to love it!

Enjoy!
Kirsten

GRECIAN CHICKEN

5-6 chicken thighs (skin on)
1 large yellow or sweet onion, cut into wedges
10-12 whole mini potatoes, washed (unpeeled)
Chicken broth
Basil
Garlic Powder
Salt
Pepper
Lemon

1)  Spray a 13x9 baking dish with non-stick cooking spray.

2)  Place chicken thighs in the pan.

3)  Add onion wedges and potatoes around the chicken.

4)  Pour chicken broth into the pan, about half way up the chicken thighs, make sure the tops are showing!

5)  Add the juice of 1 lemon to the broth, or 1/2 a lemon if you want it less lemony.

6)  Sprinkle the chicken with salt, pepper, garlic powder and basil.

7)  Bake at 350F for about 1 1/2 hours, or until chicken is cooked through and top is crusty and brown.

NOTES:

~  Of course you can use skinless chicken thighs if you want less calories or just don't like the skin.

~  The friend who made this for me did not put onions in it, so you can leave them out if you don't like them.  I thought it made a nice addition to the dish.

~ She told me to cook it for 2 hours, but I believe it was looking done a little before the hour and a half mark, so check on it after an hour and then watch it closely so the tops don't burn.

Cinnamon Apple Sauce

I had surgery recently and a friend brought me this delicious apple sauce!!  I had to get the recipe!  She used sweet apples so it didn't even need any added sugar - awesome!  Perfect for fall!

Enjoy!
Kirsten

CINNAMON APPLE SAUCE

5 pounds of sweet apples
1 tablespoon cinnamon

1)  Peel apples, slice and place in a pot with 1/8 inch of water in the bottom.

2)  Stir cinnamon into 1/4 cup of water until well combined, then pour over the apples.

3)  Cook on medium heat until the water starts to boil, then reduce to low and cook for about 30-45 minutes, until soft and mushy.

4)  Mash with a potato masher and serve warm or store in fridge until ready to eat.

NOTES:

~I used McIntosh apples that were a little on the mealy side to begin with and they worked great, except they were a little tart for my taste, so I did add about 1/4 cup of sugar.  If you use a sweeter apple, you won't need to add any sugar!

~I did not have to cook it for the full 30 minutes, maybe because my apples were very soft.  Also, they practically mashed themselves!  I did mash it a little, but I like to leave it a little on the chunky side so it's not like baby food.

~This is a great gift and looks beautiful in a mason jar with a circle of pretty fabric cut out for the lid!

Paleo Coconut Pecan Breakfast Bars

I made these for a dessert actually, and I thought they were delicious!  They aren't overly sweet, so as a breakfast bar, they would be awesome.  You can really taste the banana and the coconut behind that.  I love the texture.  I will definitely make these again!

Enjoy!
Kirsten

PS: The recipe comes from mommayoungathome.com via Pinterest.


PALEO COCONUT PECAN BREAKFAST BARS

Coconut Oil
2 eggs
1 banana
1/4 cup honey
1/2 teaspoon vanilla
1/3 cup coconut flour
1 cup unsweetened shredded coconut
4 tablespoons coconut milk
1/2 cup chopped pecans

1)  Preheat oven to 350F.  Use the coconut oil to grease an 8x8 pan.

2)  Crack the eggs into a medium size bowl and quickly whisk them up.

3)  Mash the banana and add to the bowl with the eggs, along with the honey and vanilla.

4)  Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.

5)  Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.

6)  Spoon the batter into the pan and smooth it out.  Sprinkle the chopped pecans over the top.

7)  Bake for 20-25 minutes.  Keep an eye on them - when the edges are golden brown and the center is firm, they are done!

NOTES:

~Freezing these is a cinch!  Simply wait for them to cool, cut them to the desired size and store them in an airtight container or freezer bag.

Easy-Breezy Bread & Butters

I got this recipe from my friend Carolyn.  I can't believe how easy it is and how delicious these taste!  I've never even been a big bread and butter pickle fan, but these have changed my mind!

Enjoy!
Kirsten


EASY-BREEZY BREAD & BUTTERS

1 pound small cucumbers (such as Kirby or Persian), ends trimmed, cut into 1/4 inch thick rounds
1 large shallot, thinly sliced (about 1/2 cup)
1 cup distilled white vinegar
6 tablespoons honey
1 1/2 teaspoons kosher salt
1 cup water

1)  In a large bowl, toss the cucumbers and shallot; pack tightly into 2 pint size canning jars.

2)  In a small sauce pan, bring the white vinegar, honey, salt and 1 cup water to a boil, stirring until the honey and salt dissolve.

3)  Pour the vinegar mixture over the cucumbers and shallot, making sure the vegetables are completely submerged.  Screw on the lids.  Let stand at room temperature for 24 hours.

4)  Refrigerate at least 3 days before eating. (The pickles are best eaten within 3 weeks.)

Bacon Chicken Bites

I have NEVER done this before.  I haven't made this recipe yet!!  I am making it for dinner tonight, but I am 100% confident that it is going to be delicious, and since I am sitting down posting other recipes, I am posting it ahead of time!

I mean, we're talking chicken and bacon!  What could be bad, right!

Enjoy!
Kirsten

PS:  The recipe comes from one of my new favorite cook books, The Wellness Mama Cook Book, by Katie, the Wellness Mama.


BACON CHICKEN BITES

1 pound chicken breast (pastured)
1 package of nitrate free, gluten free bacon
3 tablespoons Dijon mustard
3 tablespoons raw honey
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

1)  Preheat the oven to 425F degrees.

2)  Cut the bacon slices into thirds.

3)  Cut the chicken into bite-size pieces.

4)  Wrap each chicken piece with a piece of bacon and secure with a toothpick if needed.

5)  Place in an oven safe dish. (Preferably with a rack to keep them off the bottom, but this is not required.)

6)  Mix mustard, honey and spices and pour/rub on top of each piece of bacon/chicken.

7)  Bake for 25-30 minutes or until bacon is browned and chicken is completely cooked.

8)  Cool slightly and serve.

9)  TIP: For extra flavor, garnish with a little goat cheese.

NOTES:

~They were AMAZING!!!

~One thing to note, I would definitely recommend putting them on a rack!  Otherwise, the bacon doesn't get crispy, it sits in the bacon grease and water from the chicken and says soft.  I think some of the sauce gets washed away as well, so next time I make these, I'll be putting them on a rack for sure!

~These make a fun dinner for kids, or a tasty appetizer for your next party!

Cranberry Orange Bread

I was looking to make some bread the other day when I stumbled upon this recipe.  I changed it to make it gluten-free and it was delicious!  Perfect for upcoming holidays and for fall!

Enjoy!
Kirsten

PS: The original recipe (not gluten-free) is on Pinterest (via deliciouslysprinkled.com)


CRANBERRY ORANGE BREAD

2 cups gluten-free flour blend
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
1/4 cup unsalted butter, softened
1 large egg, beaten
3/4 cup orange juice
3 cups fresh or frozen cranberries, roughly chopped

1)  Preheat oven to 350F degrees.  Spray a 9x5 loaf pan with non-stick cooking spray.

2)  In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, xanthan gum and salt.

3)  Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.

4)  Add egg and orange juice to crumble mixture and mix until combined.

5)  Fold in cranberries.

6)  Pour the batter into prepared loaf pan.  Bake for 1 hour and 10 minutes or until a tooth pick inserted into the center comes out clean.  Let cool completely on wire rack.

NOTES:

~I used the gluten-free flour blend from the "Gluten Free Recipes for Kids" cookbook, on my blog, under Gluten-Free Flour Blends.

~About half way through the cooking time, I put a piece of tin foil with a rectangle cut out of the middle, over the bread to prevent the top edges from over browning.

Scrambled Egg Muffins

I had a brunch at my house recently and I tried this recipe.  They were quick, easy, healthy and delicious!!  Not to mention gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from Allrecipes.com


SCRAMBLED EGG MUFFINS

1/2 pound gluten-free bulk pork sausage
12 eggs
1/2 cup chopped onion
1/2 cup chopped green bell pepper, or to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup cheddar cheese

1)  Preheat oven to 350F degrees.  Lightly grease 12 muffin cups or line with paper muffin liners.

2)  Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.

3)  Beat eggs in a large bowl.  Stir in onion, green pepper, salt, pepper and garlic powder.  Mix in sausage and cheddar cheese.  Spoon into muffin cups about 2/3 full.

4)  Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

NOTES:

~I used grass-fed Chorizo instead of the pork sausage.  I am making them again today and I am using bacon.  You can use whatever type of gluten-free meat you want.  Just cook the meat ahead of time, then add to the mix.

~I used onion powder instead of garlic, since I am allergic to garlic.

~I omitted the cheese, since I cannot have dairy anymore, but you could use Daiya cheese or if you are lucky enough to be able to eat dairy, use whatever cheese you like!  It might be delicious with some pepper jack, to spice it up a bit!

~You can also play with the veggies and use whatever you like!  Some other ideas are mushrooms, asparagus, tomatoes, spinach and broccoli!

~Of course you can make this meatless too by leaving out the meat and replacing it with more veggies!

Creamy Butter Pecan Ice Cream

My husband and my father-in-law LOVE butter pecan ice cream, so I found this recipe and decided to make it for my father-in-law's birthday recently!  It was A-M-A-Z-I-N-G!!!  I think I loved it more than they did!  For me, it was the sweet / salty thing - YUMMO!!!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

CREAMY BUTTER PECAN ICE CREAM

4 tablespoons unsalted butter
1 cup pecan halves and pieces
1 teaspoon kosher salt
2 1/4 cups whole milk
2 1/4 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
4 large eggs
2 large egg yolks
1 1/8 cups sugar

1)  Melt the butter in a 10-inch skillet.  Add the pecans and kosher salt.  Cooke over medium-low heat until pecans are toasted and golden, stirring frequently, about 4 to 6 minutes.  Remove from the heat, strain (the butter will have a pecan flavor and can be strained and reserved for another use).  Chill the nuts.

2)  Combine the milk and cream in a medium sauce pan.  Use a sharp knife to split the vanilla bean in half lengthwise.  Use the blunt edge to scrape out the "seeds".  Stir the seeds and bean pod into the milk/cream mixture.  Bring the mixture to a slow boil over medium heat, reduce the heat to low and simmer for 30 minutes, stirring occasionally.

3)  Combine eggs, egg yolks and sugar in a medium bowl.  Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in color (similar to mayonnaise), about 2 minutes.

4)  Remove the vanilla bean pod from the milk/cream mixture and discard it.  Measure out 1 cup of the hot liquid.  With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.  When thoroughly combined, pour the egg mixture back into the sauce pan and stir to combine.

5)  Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.  Transfer to a glass bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

6)  Pour the chilled custard into the freezer bowl of your ice cream maker.  Turn the machine on and let mix until thickened, about 20 to 25 minutes.  Five minutes before mixing is completed, add the reserved pecans and let mix in completely. The ice cream will have a soft, cream texture.  If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.

Simple Vanilla Ice Cream

I just love my ice cream maker!  It's so much easier than when I was a kid!  We used to have one that you had to fill with ice and salt and then crank for what seemed like forever!  Now you just pour it in, turn it on and in about 20 minutes, you have soft serve ice cream!

Unfortunately, I am having to drop dairy from my diet, but I'll still be making yummy treats for my kiddos for sure!

This vanilla ice cream is easy and so delicious!

Enjoy!
Kirsten

PS: The recipe comes from the Cuisinart Recipe Booklet.

SIMPLE VANILLA ICE CREAM

1 1/2 cups whole milk
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract

1)  In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

2)  Stir in the heavy cream and vanilla.

3)  Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes. (The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer and 15 minutes before serving.

NOTES:

~The first time I made this, I accidentally used only 1 1/2 teaspoons of vanilla.  I made it again using the full 1 1/2 tablespoons and my family decided that they liked it better with less!  Try it both ways and see what you like, but we prefer 1 1/2 teaspoons of vanilla.  It still has a wonderful vanilla flavor.  To me, when you add more, it starts to taste "fake", if that makes sense.

Perfect Oven-Roasted Brussel Sprouts

If you're like me and you HATED (with a passion) brussel sprouts when you were a kid, you have to try them now!  A friend turned me onto them recently and I absolutely LOVE them!

I'll be honest, they make your house STINK like cabbage, but to me, it's worth it!  My kids complain, but they don't have to eat them!

Enjoy!
Kirsten

PERFECT OVEN-ROASTED BRUSSEL SPROUTS

Brussel sprouts
Olive Oil
Kosher Salt

1)  Wash the brussel sprouts and cut them into halves or quarters if they are large.

2)  Place them in an even layer on a large baking sheet and drizzle with a good amount of olive oil.

3)  Sprinkle evenly with kosher salt.

4)  Bake at 400 degrees for about 20-25 minutes or until tender.

NOTES:

~It's not an exact science, so there are no amounts for this recipe!  I like to buy bagged brussel sprouts from Trader Joe's and I usually use two bags when I make them.  They keep nicely and reheat well, so I refrigerate the leftovers in a glass container for up to a week.

~You can adjust the salt to your liking or try different seasonings, like garlic salt.

Maple-Glazed Pork Chops

I have made this before and I guess I forgot to add the recipe to my blog!  I made it again last night, SO easy and delicious!  I serve the meat to my kids without the sauce, but last night, my oldest asked for sauce and he loved it, score!

I know you'll love this recipe!

Enjoy!
Kirsten

PS: The recipe comes from The Kid-Friendly ADHD & Autism Cookbook, by Pamela J. Compart and Dana Laake

MAPLE-GLAZED PORK CHOPS

1 cup gluten-free chicken broth
3/4 cup maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Salt and ground black pepper
1 tablespoon safflower oil
4 boneless pork chops, 1 inch thick

1)  Whisk together the chicken broth, maple syrup, vinegar, dry mustard, and 1/4 teaspoon salt in a small bowl and set aside.

2)  Heat the oil in a large skillet over medium-high heat.  Season the pork chops with salt and pepper on both sides and carefully add to the hot pan.

3)  Cook for 4 minutes, or until browned on one side.  Flip chops, add glaze ingredients and reduce heat to medium; cover and cook for 5 to 10 minutes, until pork registers 140 degrees in the center.

4)  Remove chops and cover with foil to keep warm.  Continue cooking glaze, uncovered, until thickened (adding any accumulated pork juices), 5 to 8 minutes.

5)  Pour glaze over chops and serve.

Notes:

~I highly recommend using pure maple syrup.  It's worth the extra expense if you can afford it!  If not, no worries, it will still taste delicious!

~You can use other oils if you don't have safflower oil.

~The sauce does NOT thicken, so I mixed about 2 tablespoons of cornstarch (or you can use another gluten-free flour) in a small bowl with about 2 tablespoons of water, mixed well, then added to the sauce.  It thickens up nicely then.  You can serve any extra sauce over rice or noodles.

Oven-Roasted Spiced Carrots

I made these for dinner tonight with Maple-Glazed Pork Chops and they were awesome!!  Super tender, flavorful and a little spicy too!  Yum!  My kids can't stand cooked carrots, so on nights when I make them, they eat raw carrots!  Hey, I pick my battles - at least they are eating them!

Enjoy!
Kirsten

PS: This recipe comes from the Feb./Mar. 2015 issue of Taste of Home magazine.

OVEN-ROASTED SPICED CARROTS

2 pounds medium carrots, cut into 2 inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

1)  Preheat oven to 400 degrees.  In a large bowl, toss carrots with oil.

2)  Mix seasonings; sprinkle over carrots and toss to coat.

3)  Arrange carrots in a single layer in a 15x10x1 inch baking pan coated with cooking spray  Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

NOTES:

~You could also use coconut oil.

Fajita Burgers

I made these burgers for dinner the other night and they were delicious!  It was a nice change from our "standard" burgers.  I made the plain burgers for my kids and made these for my husband and I.  I also made extras and froze them.  They are easy and delicious!

Enjoy!
Kirsten

PS: The recipe comes from Make Ahead Paleo cookbook, by Tammy Credicott.

FAJITA BURGERS

1 tablespoon coconut oil
1/4 cup diced red onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
2 pounds ground beef
1 egg
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1/4 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

1)  In a skillet, over medium heat, melt the coconut oil.

2)  Add the onion and peppers, and sauté, stirring occasionally, for 3 minutes or until softened.  Set aside to cool.

3)  In a large bowl, place the ground beef, egg, cilantro, garlic, cumin, chili powder, paprika, onion powder, garlic powder, sea salt and pepper.

4)  When the onion and peppers are cool enough to handle, spoon them into the beef mixture and mix gently with your hands until it's well combined.

5)  Divide the meat mixture into 6 equal parts, and shape them into patties with your hands.

6)  Grill over medium -high heat until burgers are cooked through, approximately 4 minutes per side.

7)  To freeze, wrap burgers individually in Press N Seal or plastic wrap and place in the freezer.

NOTES:

~I made 8 quarter pound burgers, instead of 6.

Spicy Asian Pork Filling

I made this for dinner last night and it was delicious!  I used tortillas for my boys and I used lettuce to make lettuce wraps for myself, since I am not eating corn right now.  I loved the salty taste from the soy sauce and the ginger and chili sauce give it so much flavor!

Enjoy!
Kirsten

PS: The recipe comes from the cook book, Crock Pot, The Original Slow Cooker Recipe Collection.

SPICY ASIAN PORK FILLING

1 boneless pork sirloin roast (about 3 lbs.)
1/2 cup gluten-free soy sauce
1 tablespoon chili garlic sauce or chili paste
2 teaspoons minced fresh ginger

For thickening:

2 tablespoons water
1 tablespoon cornstarch
2 teaspoons dark sesame oil

1)  Spray slow cooker with non-stick spray for easier clean-up.

2)  Place roast in slow cooker, fat side up.

3)  In a small bowl, combine the soy sauce, chili sauce and ginger.  Pour over the roast.

4)  Cook on low setting for 8 hours or until the roast breaks apart easily with a fork.

5)  Remove the roast to a cutting board; cool slightly.  Trim and discard any excess fat.  Shred pork with two forks.  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off and discard fat.

6)  Stir water, cornstarch and oil in a small bowl until smooth; whisk into cooking liquid.  Turn slow cooker to High.  Cook, uncovered, about 10 minutes or until thickened.

7)  Return shredded pork to slow cooker; mix well.  Cover and cook on High 15 - 30 minutes until heated through.

NOTES:

~To save on time, I did not thicken the sauce and it was fine, but just a bit runnier.  I drained it before putting it on my tortilla/lettuce leaf.

Kirsten's Favorite Salad

After going Paleo recently (for elimination diet/allergy purposes), I came up with this little salad.  It's one of my favorite lunches!  I hope you like it!

Enjoy!
Kirsten

KIRSTEN'S FAVORITE SALAD

2-3 cups of your favorite greens
1 cup grilled chicken, chopped
1/2 cup of your favorite cheese, shredded or crumbled
1/2 cup small broccoli florets
1/8 cup sunflower seeds
1/8 cup fresh blueberries
2 tablespoons poppy seed dressing

1)  Place the greens in a large bowl or plate and top with the other ingredients.

2)  Toss with the dressing and enjoy!

NOTES:

~I like to use a variety of greens such as, baby spinach, kale, butter lettuce and romaine.

~For the chicken, I grill up 5-6 boneless, skinless chicken breasts at a time, lightly seasoned with a little salt and paprika.  I chop them and put them into baggies in 1 cup servings, then I freeze them until I'm ready to use them.

~I like to use Monterey jack or Colby cheese.  I used to buy pre shredded, but after realizing they add a filler to keep the cheese from sticking together, I buy it in bricks and shred it myself, it's more natural that way.  This would also be delicious with bleu or gorgonzola cheese!  If you go that route, I might change the poppy seed to a raspberry vinaigrette!

~I had fresh blueberries from Michigan, but you could really use any berry in this recipe.  You can play with it and omit or add whatever you like!  This mix is just one of my favorites.

My Favorite Berry Smoothie

This is a delicious smoothie with just a few ingredients!  You are going to love it!

Enjoy!
Kirsten

MY FAVORITE BERRY SMOOTHIE

1 cup unsweetened plain kefir
1 cup frozen mixed berries
1 medium size banana
1 teaspoon Truvia

1)  Place all ingredients in a blender and blend well.

2)  Pour into a glass through a fine mesh strainer to separate the seeds.

NOTES:

~I used Lifeway brand kefir.

~I used a blueberry, black berry, raspberry blend from Costco.

~I freeze my over ripe bananas and use them for my smoothies.  Just remove from the freezer and microwave for about 30 -60 seconds, then rip the stem off and squeeze the banana into the blender.  It will be runny, that's okay!

Parmesan Chicken Salad

Another creation I came up with yesterday to take to a church BBQ!  I had a rotisserie chicken in the fridge, so I used the meat and came up with this super yummy chicken salad!  I didn't measure anything, so I'll make my best guess on the amounts!

Enjoy!
Kirsten

PARMESAN CHICKEN SALAD

3 cups cooked chicken, chopped or shredded
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/2 cup slivered almonds
1/4 cup shredded parmesan cheese
1/2 cup red grapes, halved

1)  Mix the chicken, mayo and mustard until well combined.

2)  Stir in the almonds and parmesan.

3)  Fold in the grapes.

4)  Serve plain, on crackers, bread or lettuce wraps.

NOTES:

~As I said, I guessed on the amounts I used.  When I make it again, I'll measure and change the amounts if necessary, but this is my best guess.

Easy Peasy Strawberry Cheesy

So yesterday we had a church BBQ to attend and I was supposed to bring a side, but hadn't planned anything ahead of time.  So as I'm looking around in my pantry and fridge, I see some strawberry jam and get an idea for this creation!  It's gluten free and absolutely delicious!  It was hard to stop eating!  I hope you like it too!

Enjoy!
Kirsten

EASY PEASY STRAWBERRY CHEESY

1 8 oz. brick of cream cheese
1 cup strawberry jam
Couple drops of almond extract (optional)
Sliced almonds (optional)

1)  Pick a cute little serving plate or dish and plop the brick of cream cheese in the middle.

2)  Mix the strawberry jam and the almond extract and pour over the cream cheese.

3)  Sprinkle with sliced almonds.

4)  Serve with gluten-free crackers

NOTES:

~The almond flavor was very subtle, in fact, once you put it on the cracker, it's not super noticeable, but it adds a depth of flavor you'll appreciate!

~I used Glutino Original Crackers and they were delicious with it.  To me, they taste a little like pie crust, so with a sweet topping, they are perfect!

Creamy Ranch Hummus

My friend Carolyn made this recipe recently and we gobbled it up, it was so fresh and delicious!  I loved the creaminess of it.  It didn't have that thick "beany" texture that hummus usually has.  I bet kids would love this for dipping veggie sticks!  What a great way to get them to eat some veggies!

Enjoy!
Kirsten

CREAMY RANCH HUMMUS

4 1/2 cups canned garbanzo beans, drained and rinsed
1 3/4 cups buttermilk
1 cup chopped chives
1 1/2 tablespoons dried dill
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 cup finely grated Parmesan cheese
1 tablespoon salt
Juice of 1 lemon
Olive oil, for drizzling

1)  Place all the ingredients in the food processor.  Combine until smooth, and adjust seasonings to taste.

2)  Drizzle with olive oil and serve with chips, veggies or pita wedges.

NOTES:

~She did not use the oil for drizzling and it was great, so I would say the oil is optional.

S'mores Nachos

I made these last night as a special treat for my kids!  They are the perfect summer treat and you don't even have to have a fire to make them!  They are so quick and easy and I guarantee your kids will love them!

Enjoy!
Kirsten

PS: The recipe is from the Pillsbury Kids Cookbook.

S'MORES NACHOS

8 graham cracker rectangles
3/4 cup milk chocolate chips
1 1/2 cups miniature marshmallows

1)  Count out 8 graham crackers.  Measure out the chocolate chips and the miniature marshmallows.

2)  Break each graham cracker into 4 pieces.  Put the pieces in a pie pan.  (Don't use a glass pan because it could break under the broiler.)  Sprinkle the chips and marshmallows over the graham crackers.

3)  Put the pan under the broiler about 6  inches from the heat.  Broil for about 30 to 60 seconds, until the marshmallows get puffy and slightly brown.  Watch carefully so they don't burn!

4)  Carefully take the pie pan out from under the broiler using pot holders.  Don't let the pot holders touch the broiler or they might catch on fire!

Rice Vinegar Asian Salad

Just finished tossing this together for dinner tonight.  Going to serve it with some Tilapia.  It was one of the easiest recipes I've ever made.  It was done in no time and it's healthy and delicious!  I'm not sure if my kids will like it, but I know my husband will!  It would make a great snack!  Crunchy, tangy, a little spicy, and fun to eat with chop sticks!

Enjoy!
Kirsten

PS: The recipe comes from Allergy-Proof Recipes for Kids, by Leslie Hammond and Lynne Marie Rominger.

RICE VINEGAR ASIAN SALAD

1/4 cup rice vinegar
2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger or 1 teaspoon ground ginger
2 teaspoons olive oil
2 teaspoons honey
1 - 16 oz. bag prepared coleslaw cabbage
Cayenne or black pepper to taste
1/4 cup sliced scallions
1 tablespoon toasted sunflower seeds

1)  In a large bowl, mix together vinegar, vegetable oil, ginger, olive oil and honey.

2)  Stir in cabbage mixture, pepper, and scallions until thoroughly coated.  Toss in sunflower seeds and stir.

NOTES:

~I did use rice vinegar, but if you don't have it, this recipe would be delicious with apple cider vinegar too.

~I'm not a big fan of vegetable oil and most canola oil is GMO.  I would recommend something healthier like safflower oil.  I'm wondering if peanut oil would give it a nuttier flavor maybe?

~When it was done, I thought it was too tart, so I added an extra tablespoon of honey!  Play around with it until you are satisfied!  Even with the tablespoon I added, it was still pretty tart.

~I used 1/4 teaspoon of ground cayenne pepper and I thought it was just the right amount of spice.  For my kids, I might use a little less.

~I toasted the sunflower seeds by placing aluminum foil on a baking sheet, spraying it with non-stick cooking spray and baking them at 375F for 5-6 minutes.  When you can smell them, they are done!  Let them cool before throwing them into the salad.  Also, I used more than a tablespoon, probably more like 1/4 cup.

Beer Cheese Soup

Tried this recipe the other night for dinner!  Oh my, super delicious!!  I served it with gluten-free corn muffins and it was a hit at my house!  I didn't serve it to my kiddos, since the beer is added so near the end, and I don't think they would like the taste anyway, it's pretty strong, so I just made them chicken and cheese quesadillas while my husband and I enjoyed the soup!

Enjoy!
Kirsten

PS: The recipe comes from the 100 Best Gluten-Free Recipes cookbook, by Carol Fenster.

BEER CHEESE SOUP

2 tablespoons unsalted butter
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/2 teaspoon salt, or to taste
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon white pepper
2 cups gluten-free chicken broth, divided
2 tablespoons sweet rice flour
2 cups grated mild Cheddar cheese
1 - 12 oz. bottle gluten-free beer
2 teaspoons coarsely chopped fresh flat-leaf parsley or 1 teaspoon dried, for garnish
Sweet paprika, for garnish

1)  In a heavy soup pot, heat the butter over medium heat.  Add the onion, celery and carrot and cook, stirring, for 1 minute.

2)  Reduce the heat to medium-low, cover and cook until the onion is soft and translucent, about 5 minutes.  Add the salt, nutmeg, cloves, pepper and 1 3/4 cups of the broth.  Simmer, covered, for 30 minutes.

3)  In a medium bowl, whisk the rice flour with the remaining 1/4 cup broth until smooth and then add to the soup pot, stirring constantly, until the soup thickens slightly.  Remove the soup from the heat and stir in the Cheddar until it is thoroughly melted.

4)  Puree the soup in batches in a blender, or with an immersion hand blender if you prefer a smoother texture.

5)  Just before serving, add the beer to the soup and return the soup to the stove, bringing to serving temperature over low heat.  Garnish with the parsley and paprika and serve hot.

NOTES:

~I did not have white pepper, so I just used regular black pepper.  If you have white pepper, use that, but if you don't, don't sweat it!

~I recommend using a chicken broth that does not contain MSG.  The best thing is to make your own if you can!  I have a great recipe for it on my blog!

~I think I would recommend a lighter beer for this recipe.  I used an amber ale and it was pretty strong.  A little too strong, I think.  Next time I will try a pale ale or something a little lighter.

~You could also garnish with a little nutmeg, if you don't have any sweet paprika.  Regular paprika would work well too.  It's more just for looks anyway.

Carol's Sorghum Blend

This is a great gluten-free flour blend from Carol Fenster.  She wrote one of my favorite cookbooks, which uses the flour blend for many of it's recipes!  It's called 100 Best Gluten-Free Recipes!  The recipe for the flour blend is in that cookbook, among many other delicious gluten-free recipes!

Enjoy!

Kirsten

CAROL'S SORGHUM BLEND

Makes 4 cups

1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour

1)  Whisk the ingredients together until well blended.  Store, tightly covered, in a dark, dry place for up to 3 months.

NOTES:

~You may refrigerate or freeze the blend, but bring to room temperature before using.  You may double or triple the recipe.

~I highly recommend using a scale for measuring the flour!  Here are the conversions for the 4 types of flour listed in the recipe.  Just do the math to figure out how much you need.  The conversions are for 1 cup!

Sorghum Flour:  1 cup = 127 grams
Potato Starch:  1 cup = 170 grams
Cornstarch:  1 cup = 128 grams
Tapioca Flour:  1 cup = 125 grams

Chocolate Chip Muffins with White Chocolate Drizzle

I tried this recipe the other day and WOW, was I impressed!  I would call these cupcakes, instead of muffins, they are like a decadent dessert!  So moist and fluffy, you would NEVER know they are gluten-free!  My chocolate loving son gobbled them up!

Enjoy!
Kirsten

PS:  The recipe comes from the 100 Best Gluten-Free Recipes, by Carol Fenster.

CHOCOLATE CHIP MUFFINS WITH WHITE CHOCOLATE DRIZZLE

2 large eggs, at room temperature
1 cup milk, warm (about 110F)
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 1/2 cups Carol's Sorghum Blend (see notes)
3/4 cup sugar
1/2 cup Hershey's Special Dark cocoa powder
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
3/4 cups gluten-free semisweet chocolate chips
1/4 cup slivered almonds, optional

Drizzle:

1/2 cup chopped gluten-free white chocolate, melted
1 to 2 tablespoons milk

1)  Place a rack in the middle of the oven.  Preheat the oven to 375F.  Generously grease each cup of a standard 12-cup non-stock (gray, not black) muffin pan or line with paper cups.

2)  Make the muffins:  In a medium bowl, beat the eggs with an electric mixer on low speed for about 30 seconds.  Add the milk, oil and vanilla and beat on low speed just until blended.

3)  In a small bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda and salt.  With the mixer on low speed, gradually beat the flour mixture into the liquid ingredients until the batter is smooth and slightly thickened, about 1 to 2 minutes.  Stir in the chocolate chips and almonds.  Divide the batter evenly in the muffin pan.

4)  Bake until the muffin tops are firm, or until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.  Cool the muffins in the pan for 10 minutes.  Transfer the muffins to a wire rack to cool another 5 minutes.

5)  Make the drizzle:  In a small bowl, whisk together the white chocolate and enough milk to make a think smooth frosting.  Drizzle the white chocolate mixture back and forth across the tops of the muffins.  Serve immediately.

NOTES:

~If you use all of the batter, the muffin cups will be very full, not your usual 2/3 full, but don't worry, they may look a little funny in the oven, like they are exploding, but they will turn out great!

~I did not use the almonds, because I wanted to keep them kid-friendly, but I think they would be delicious with the nuts in them!  Walnuts would be great too!

~I used white chocolate chips for the drizzle, which I melted in the microwave, then added the milk.

~When doing the drizzle, I recommend doing it while the muffins are on a rack, with paper towel underneath the rack.  That way, any extra drizzle doesn't pool around the bottom of the muffins, it drips down, through the rack, onto the paper towel, for easy clean up!

~Carol's Sorghum Blend is under the "Gluten-free Flour Blends" tab on my blog!

Southwest Chicken Wraps

We tried this recipe for dinner last night and it was super yummy!  I didn't think my kids would dig it, so I made them chicken & cheese quesadillas instead.  Super easy, super flavorful and of course, gluten-free!

Enjoy!
Kirsten

PS: This recipe comes from the 100 Days of Real Food cookbook, by Lisa Leake.

SOUTHWEST CHICKEN WRAPS

Sauce:
3/4 cup sour cream
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Wraps:
Six or seven 8-inch gluten-free tortillas or wraps
3 cups chopped cooked chicken
3 cups chopped raw spinach
1 1/2 cups grated Monterey Jack cheese
1 avocado, sliced

1)  To make the Southwest Sauce, thoroughly mix all the ingredients in a small bowl and set aside.

2)  To assemble the wraps, lay out the tortillas/wraps on a large cutting board or platter next to an assembly line of the filling ingredients, including the sauce.  Evenly distribute the chicken, spinach, cheese, avocado and sauce in a strip down the middle of each wrap.  Fold them up and serve.

NOTES:

~1/4 teaspoon of cayenne makes the sauce pretty spicy, so add less if you don't like it spicy.

~I used Live G-Free wraps from Aldi and they were delicious!

~I grilled my chicken on our gas grill, but you could certainly used baked or even boiled chicken.  Or for a super quick fix, pick up a rotisserie chicken from the store on your way home from work!

~Other fillings might be:  diced tomatoes, black beans, red onions or black olives.  You can get creative with it!

Cheesy Broccoli Rice Casserole

I made this recipe last night and my husband and I loved it!  It's total comfort food!  My kids hated it, unfortunately.  Yours might like it though; I know the author of the cook book that it's from says that her daughter loves it.  I think my kids aren't used to casseroles.  They are very funny about textures and one of them isn't real fond of cheese.  I think it could be made a little more kid friendly by using some American cheese in addition to the cheddar.  The broccoli and cheddar flavors are maybe a little on the bitter side for some kids.  The original recipe is not gluten-free, so I made some changes.

Enjoy!

Kirsten

PS: The recipe comes from one of my favorite cook books, 100 Days of Real Food by Lisa Leake.

CHEESY BROCCOLI RICE CASSEROLE

1 cup uncooked brown rice, cooked according to the package directions
3/4 pound broccoli, roughly chopped (4 or 5 cups) and steamed for about 5 minutes
2 tablespoons butter
1/4 cup diced onion
2 tablespoons gluten-free flour
1 1/2 cups milk
1 1/2 cups grated sharp-cheddar cheese
3/4 teaspoon salt
1/2 teaspoon yellow mustard
Ground black pepper, to taste
1/2 cup gluten-free bread crumbs
Extra-virgin olive oil

1)  Preheat the oven to 400F.

2)  Combine the cooked rice and broccoli in a large mixing bowl and set aside.

3)  Melt the butter in a medium sauté pan over medium heat.  Add the onion and cook, stirring, until softened, about 2 minutes.  Sprinkle in the flour and cook for 1 or 2 minutes, until the flour begins to brown, but doesn't burn, whisking almost continuously.

4)  Whisk in the milk, watching for lumps.  Sprinkle in the cheese, salt, mustard, and pepper and stir until well combined.  Bring to a simmer and cook, stirring, until the mixture is the consistency of very thick gravy, less than 5 minutes.

5)  Pour the cheese sauce over the broccoli and rice.  Mix thoroughly and spread evenly in an 8x8-inch baking dish.

6)  Sprinkle the casserole with the bread crumbs and then drizzle (or spray) enough olive oil over the top to coat the bread crumbs.

7)  Bake for 12-14 minutes, or until the bread crumbs are nicely browned.  Serve warm.

NOTES:

~I was short on time, so I didn't use brown rice, I used minute rice instead.  If I had more time, I would definitely use brown rice, since it's much healthier than white, especially minute rice, but in a pinch, minute rice will work.  I used 2 cups of rice/2 cups of water and it made just the right amount.

~I chopped the broccoli pretty small, to make it a little kid friendlier.

~I used a flour blend that I made, but you could use any gluten-free flour.

~I used dry mustard instead of regular mustard.  I didn't measure it, but I'm guessing I used about 1/2 teaspoon.

~I used butter on the top instead of olive oil.  Just cut some small chunks and lay them all around the top.

~I think this would also be delicious, and a little healthier, if you added some cooked chicken to it.  I may try that next time, to make it more of a well balanced meal.

Sea Salt's Tomato and Red Cabbage Soup

I tried this soup for the first time today - it's super yummy! It has a citrus flavor, probably from the tomatoes.  I can see this side by side with a nice grilled cheese sandwich or maybe something fancier than that!  Maybe the first course to a special meal!  It's delicious, and healthy!

Enjoy!
Kirsten

PS: This recipe comes from the book Grain Brain, by David Perlmutter, MD

SEA SALT'S TOMATO AND RED CABBAGE SOUP

1/2 cup olive oil (divided)
1 Vidalia onion, chopped
2 stalks celery, chopped
2 tablespoons garlic, minced
2 - 28 oz. cans San Marzano tomatoes
1 red cabbage, chopped
5 fresh basil leaves (plus more for the garnish)
6 cups chicken stock
6 cups vegetable stock
Salt and pepper to taste

1)  In a large soup pot, over medium-high heat, add half of the olive oil and sweat the onions, celery and garlic until translucent (about 5 minutes).

2)  Add the tomatoes, red cabbage, basil leaves, chicken and vegetable stocks and bring to a boil.

3)  Lower the heat to medium and continue to cook at a low boil for 25-30 minutes.

4)  Add the remaining olive oil, season with salt and pepper and let the soup stand for 10 minutes.

5)  Puree the soup with a hand blender or transfer to a blender to puree.

6)  Garnish with a couple of basil leaves, optional.  Serve.

NOTES:

~I used Borrelli San Marzano Tomatoes

~If you can get organic ingredients, I always recommend it, even if you have to pay a little more!

~I used home made chicken stock that I had in the freezer.  I froze it in two cup bags, to make it easy to use in recipes later.  Home made stock is super simple and you can let it cook in your slow cooker overnight!  Check out the recipe for Overnight Chicken Stock in the Slow Cooker on my blog!

~If you don't make your own stock, make sure to buy one without MSG!  I like Kitchen Basics brand.

~I used my immersion hand blender to puree the soup.  I highly recommend that method if you own an immersion blender!  If not, you can transfer the soup to your counter top blender and do it that way.  I had to blend it for quite a while to get the lumps out.  If you feel little lumps on your tongue when you taste it, just keep blending!  They will go away and it will be smooth!