Feb 27 2017

Chicken Tortilla Soup

For your chicken
2 lbs boneless, skinless chicken breasts
1 tablespoon cumin
2 teaspoons cayenne pepper
2 teaspoons garlic powder
salt and pepper, to taste
1 tablespoon olive oil

For the soup
2 tablespoons olive oil
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, finely diced
1 (4oz) can diced green chiles
2 (14oz) cans fire roasted tomatoes
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
32 oz chicken stock (I used low sodium)
juice of 2 limes
chopped cilantro, to garnish
sliced avocado, to garnish
tortilla strips (watch out for hidden gluten!)

Bake Chicken, pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
– in oven: 375 degrees for 20-30 minutes
– in a covered skillet: for about 5-10 minutes eat side

Set aside to cool, then shred or slice thinly.

In a large dutch oven (or a skillet – then transfer to a crockpot) over medium heat, heat the remaining 2 tablespoons of oil, and when hot, add in the onions. Cook until onions are translucent, about 4-6 minutes.

Add in the garlic and peppers and saute for about 1-2 minutes, until fragrant.

Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil.

OPTIONAL: If you want a slightly thickened soup, strain out some of the tomatoes, onions and peppers to a blender or Magic Bullet and puree. Pour back into the broth mixture. I did this with about 1/2 of the solids in the soup.

Add the chicken, cilantro and lime juice

Top with cilantro, avocado, and tortilla strips.


Feb 27 2017

Toffee Chip Cookies

1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup light or dark brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons gluten-free vanilla extract
1 cup gluten free all purpose flour
1/2 cup gluten-free quick-cooking or old-fashioned oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon kosher salt or 3/8 teaspoon regular table salt
3/4 cup chocolate chips
3/4 cup toffee chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper.

Beat together the butter and sugars until smooth.

Add the egg and vanilla, beating to combine. Add the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.

Stir in the chocolate chips + toffee chips.

This mix works best if allowed to chill in the fridge for about 1-2 hours.

Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here. Leave about 1 1/2″ between cookies.

Bake the cookies for 13 to 14 minutes, until they’re a light golden brown

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.


Feb 27 2017

Squash + Sweet Potato Curry

1 medium white onion, diced
4 cloves garlic minced
2 cups butternut squash, diced
1 large sweet potato, diced
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk

Heat the oil in a large saucepan and fry the onions for 4 – 5 minutes until golden, add the garlic and

Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes and butternut squash, curry powder, chipotle (or cayenne) and stir.

Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper, coconut milk and cover.

Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

Taste and add more salt, pepper, or curry as needed, if it is too spicy, add more coconut milk (however, this will make the soup thinner)

Serve with grilled chicken and rice. Maybe even a Gluten Free Pita or Naan.


Dec 22 2016

Gluten Free Pumpkin Pecan Cheesecake

Yes. You read that right, The 3 most amazing desserts collaborated into one mega dessert. And gluten free? You got it. You saw it here first folks.

My oven died (literally) while baking this, hence the cheesecake not setting completely :(

Pie Crust
1 box (7.5ish oz) gluten free grahams, ground
4-5 tablespoons unsalted butter, melted
1/4 cup sugar

Mix ground grahams, melted butter, and sugar, and press into a 10-inch springform pan, as far up the sides as you can go.

Preheat oven to 350*
Bake until golden brown, 15 – 20 minutes.

Pecan Filling
3/4 stick unsalted butter
3/4 cup light brown sugar
3/4 cup light corn syrup
2 tsp gluten free vanilla extract
3 large eggs
2 cups halved pecans
dash of salt

In a saucepan on medium heat, melt the butter and add the brown sugar, whisking until smooth. Remove from hear, and whisk in the corn syrup, salt and vanilla Beat the eggs in separate bowl, then whisk into the mixture. Add the pecans and mix gently. Pour mixture into the springform pan, and bake for about 20 minutes, or until the filling is firm. Remove from oven and place on a wire rack.

Pumpkin Cheesecake
2 lbs cream cheese, at room temperature
1 cup sugar
4 large eggs
2 tablespoons cinnamon
1 tablespoon cloves
1 tablespoon ginger
1/2 cup heavy cream
1 tablespoon gluten free vanilla extract
1 lb mashed pumpkin

Preheat oven to 425*

In a large mixing bowl, beat together the cream cheese, sugar, eggs and spices. Add the cream, vanilla, and pumpkin, mixing on low speed, and gradually increasing until completely mixed. Gently pour over top of the pecan filling – there may be extra cheesecake filling left, just make another yummy! Bake for 20 minutes, then reduce the temperature to 275*, and bake for one hour or until the center of the cheesecake is no longer liquidy. Turn off the heat, but leave the cheesecake in the oven to cool and set overnight, then place in the fridge or freezer until ready to eat.

Enjoy!


Dec 22 2016

Spaghetti Squash Chicken Tetrazzini

Gluten (and mushroom) Free Chicken Tetrazzini

1 large spaghetti squash
5 chicken breasts (cooked and shredded/sliced)
3 tablespoons truffle oil (or olive oil)
2 cups chicken broth
1 cup diced white onion
1 cup diced green onion
4 tablespoons diced parsley
2 cloves garlic
1/2 cup milk
1/2 cup shredded Italian blend cheese (parmesan, romano, and mozzarella)
Pepper to taste

Cook and shred the spaghetti squash, and set aside. I like to throw mine in the crockpot to “set it and forget it”, while I go about my day.

Cook and prepare the chicken. I like mine shredded – which can easily be done by throwing the baked chicken into your mixer on high for about 2 minutes. Voila!

In a large skillet (that will accommodate all items), heat to high, add the oil and white onion, and sauté until golden. Now add everything else, except a small amount of the cheese and mix well, turn down the temperature to low for about 10 minutes with a lid on the skillet. Mix one more time, and add the remaining cheese, return lid, and allow cheese to melt.

Serve hot with lots of garlic bread… and maybe some veggies.