Bob's Red Mill Gluten Free Muffin Mix

Bob's Red Mill Gluten Free Muffin Mix 1 Package Bob's Red Mill Gluten Free Muffin Mix ½ Cup Oil 1 Cup Milk (I used Unsweetened Vanilla Almond Milk 2 Eggs, lightly beaten 1 to 1-1/2 Cups Add-ins (optional) Step 1: Preheat oven 400*F. Grease a standard Muffin Pan or line with paper baking cups. Step 2: Pour muffin mix into a mixing bowl. Make a well in the center and add oil, milk and eggs. Mix until combined. If desired, stir in add-ins such as fruit, nuts or chocolate chips. Step 3: Spoon batter into prepared muffin pan, filling each cup nearly to the top. Step 4: Bake until muffins are golden brown, 22-25 minutes. Cool in pan for 5 minutes. Move to wire rack to cool completely. Makes 12 Muffins,, I had a little batter left over so I poured it into a small greased ramekin dish and baked 25 minutes. You can find a variety of add-ins on the package. I made Blueberry Lemon Muffins using 1 Cup Blueberries (I used Fresh,, rinse and drain) 2 tsp. Lemon Zest I also sprinkled each muffin with a mixture of Cinnamon and Sugar. ENJOY!!!

Creamy Coleslaw

Creamy Coleslaw

In a large mixing bowl add and mix:
1-14 oz bag of Shredded Coleslaw or shred your own
3-4 Green Onions chopped or any onions of your choice
½ Cup Fresh Parsley ~  roughly chopped

In a measure cup add and mix:
3 TBL Mayonnaise
2 TBL Gulden Mustard
2 tsp Celery Seeds
Salt and Pepper to taste 
2-3 TBL Heavy Cream

if to thick add a little more heavy cream. Taste and adjust seasoning.

Pour over the Coleslaw and mix well making sure all the coleslaw is coated.

Place in a container and refrigerate.

I make mine in the morning which gives all the flavors a chance to enhance. 

This yummy Creamy Coleslaw goes well with
Burgers
Hot Dogs
Sandwiches
Fried Chicken
Ribs
Fish 

ENJOY! 

Banana Coffee Cake Gluten Free with Streusel Topping

Banana Coffee Cake Gluten Free with Streusel Topping

1/2 cup butter
1 cup white sugar
1 tsp Vanilla
2 eggs
2 ripe bananas, mashed

1 1/4 cups Gluten Free flour ~ I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour‎ (If your not Gluten Free use Regular All Purpose Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Cinnamon


Preheat oven to 350 degree
Grease or Spray a 9-inch square baking dish

Beat butter, sugar and vanilla with an electric mixer until light and fluffy. Scrape the bowl.

Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Scrape the Bowl.

Mash the Bananas on a plate with a Fork or Potato Masher
Add bananas into butter mixture. Lightly Mix.

In a medium bowl whisk together
Flour, Baking Soda, Salt and Cinnamon.
Slowly add the flour mixture into banana mixture until blended. Do not over beat.

Pour batter into prepared baking dish.

Top with Streusel Topping:
In a small bowl use a fork to mix together
½ Cup Gluten Free Flour
½ Cup Brown Sugar
½ Cup Chopped Pecans and Walnuts
2 tsp Cinnamon
¼ Cup Melted Butter
Sprinkle/Crumble over the cake

Bake for 45 Minutes 
or until internal temperature 205*  using a digital thermometer
or a toothpick comes out clean.


Recipe adapted from: https://www.allrecipes.com/recipe/232158/simple-banana-coffee-cake

Air Fryer Veggie Rings ~ Farmwise ~ Gluten Free

 I recently found a new product by Farmwise called Veggie Rings. They are Gluten Free and are made with Cauliflower, White Beans and Onion.

I cooked them in my Air Fryer. They came out nice and crispy and taste delicious. Preheat Air Fryer to 350* for 5 Minutes.  Place the Veggie Rings in the Basket. Cook for 10 minutes. Toss, check in 5 Minutes. Toss again. Cook another 5 Minutes or until crispy.
Mine took a total of 20 Minutes.


I'm using the Philips Air Fryer Model HD9621 I bought it at Bed Bath and Beyond. I'm not sponsored or being paid by Bed Bath and Beyond or Philips. I'm just sharing what I am using. I've read that different Air Fryers have different Wattage's Adjust times and temperatures to your Air Fryer.

Ground Turkey, Kale, Vegetable and Bean Soup ~ Gluten Free

Ground  Turkey, Kale, Vegetable and Bean Soup

In Extra Large Stock Pot add:
EVOO
1# Ground Turkey
Salt and Pepper to taste
Minced Garlic to taste
Thyme to taste
Cook until done and remove to a bowl

In the same Pot add:
EVOO
2 Cans Mushrooms or 16 0z. Fresh Sliced
1 Large Chopped Onion
1 Chopped Red Pepper
Cook until softened 
add  Minced Garlic to taste
Cook 2 minutes
Deglaze with  ½ – 1 cup White Wine

Add:
8 Cups Chicken Stock
14.5 oz can Diced Tomatoes
 2-3 TBL. Parsley dried or fresh
1 bag Baby Carrots or 5 Carrots sliced
4 Celery Stalk diced
Bring to a boil, cook over medium simmer 15 minutes or until beginning to soften

Add the Ground Turkey
1- 12 oz. Package Cauliflower Crumbles or Rice (In video I added the Cauliflower Rice earlier, it didn't need that much time to cook)
Add 1-2 Cups of Water to thin out the Soup

Add 5 Cups Chopped Kale or Spinach

Simmer 20 minutes or until Kale is cooked

Adjust seasoning and if needed add more Water or Chicken Stock

Add:
1 Can 15.5 oz Black Eye Peas or any other canned beans of your choice (Rinsed and Drained)
Heat thoroughly 


Served with Grated Parmesan Cheese and Pecorino Romano Cheese

Takes approximately 2 Hours to prep and make the Soup

Lentil Sausage Soup ~ Perfect Winters Meal

Lentil Sausage Soup

In Dutch Oven Pan add:

1# Ground  Hot or Sweet Sausage
cook over medium heat until browned

Add:
1 Large Onion Chopped
½ Cup Celery Chopped
1 Cup Carrots Chopped
1 TBL Minced Garlic

Saute until translucent and tender (Drain if necessary)
Deglaze with Red Cooking Wine


Stir in:
16 oz dry whole lentils
2 cup water
6 Cups Chicken Broth
1-28 oz can diced Tomatoes

Add:
1 tsp Garlic Powder
1 TBL Fresh Parsley
4 Bay Leaves
½ tsp Oregano
¼ tsp Dried Thyme
¼ tsp Dried Basil
½ tsp Black Pepper

Bring to a boil, reduce heat
simmer 2-1/2 to 3 Hours

If necessary add more water during simmer if to thick

Stuffed Spaghetti Squash ~ Chicken Alfredo, Mushrooms, Onions and Peppers

Stuffed Spaghetti Squash ~ Chicken Alfredo, Mushrooms, Onions and Peppers

1 Jar 16.9 oz Alfredo Sauce

Cut 2 Spaghetti Squash in half, Scoop out the Seeds

Drizzle with EVOO and Season with Salt and Pepper

Place cut side down on a parchment lined cookie sheet.

Roast in preheated 400* oven for 45-60 minutes or until done

Fluff the Squash with a fork

In a skillet add EVOO and Saute

1 Onion Sliced

1 Green Pepper Sliced

2 Cans of Mushrooms or Fresh Mushrooms Sliced

Salt and Pepper to taste

Saute until Transparent add Garlic to taste and cook 1 Minute

In a skillet add EVOO

Season 12 Chicken Tenders with

Salt, Pepper, Garlic and Onion Powder

Cook for a couple minutes of each side until golden brown

Only cook about 2/3 of the way (They will finish cooking in the oven)

Spread 2 TBL of Alfredo Sauce in each Squash Half

Top with the Onion/Mushroom mixture

Top with 3 Chicken Tenders

Top with some more Alfredo Sauce

Sprinkle with Parmesan Cheese

Bake 400* 10 Minutes

Top with Pizza Cheese Blend or Mozzarella

Bake an addition 10 minutes or until Cheese is melted and golden brown.

If need be broil for 1-2 minutes to get golden brown. Do not over cook otherwise the chicken could get dry.

Caulipower Pizza ~ Gluten Free Cauliflower Pizza ~ Premade Frozen Crust

I recently found this yummy Cauliflower Premade Pizza Crust in the Frozen Section. 
It is called Caulipower. I bought the plain crust. you get two in the package. They also have 5 other varieties.
Pepperoni
Three Cheese
Veggie
Margheritae
Paleo Plain Crust


The directions are on the back of the package.

I topped the plain crust with
Sauce
Pizza Cheese Blend
Pepperonis
Mushrooms
Onions

Bake either on the wire rack or pizza pan in a preheated 425* oven.
Bake 13-15 minutes or until crust is crispy and cheese is golden brown.

I will definitely be buying this crust again. It was really good and will come in handy on nights when I don't have time to make a homemade crust. Plus you can jazz it up with any toppings of your choice.  


Website: https://eatcaulipower.com/our-food

Jazzed up Trader Joe's Tomato and Roasted Red Pepper Soup with Shrimp, Spinach and Black Beans

Jazzed up Trader Joe's Tomato & Roasted Red Pepper Soup with Shrimp, Spinach and Black Beans

32 oz Container ~ Trader Joe's Tomato & Roasted Red Pepper Soup
If serving as is pour desired amount into a bowl and microwave until heated. Store remainder in the container in the Refrigerator.

Pour the entire container of soup into a Large Soup Pan

Add:
1 (14.5 oz) Can Diced Fire Roasted Tomato's
1 (15 oz) Can Rinsed and Drained Black Beans (Or any other Canned Beans of your choice)

Add Spices to Taste:
Salt and Pepper
Onion and Garlic Powder
Parsley
4 Cubes of  Dorots Frozen Chopped Basil or Fresh Basil

Bring to a boil, turn to low
Add:
6 oz Fresh Spinach (Half at a time mixing in)
Cover and Simmer 30 Minutes

Soup can be served as is or add any of the following:

In Skillet Medium High Heat add EVOO
add 1# Peeled and Cleaned Shrimp
Season with
Salt and Pepper
Hot Paprika
Cayenne Pepper
Cook for 2 Minutes
Added Minced Garlic
Cook additional 30 seconds (Shrimp will not be fully cooked)
Add the Shrimp to the Soup
Simmer 3-5 Minutes (Don't over cook as the shrimp will be over cooked)
Serve with
Parmesan Cheese

Optional you can add:

Cut up Cooked Chicken or Turkey that has been seasoned with Cumin

or Cubed up leftover Meatloaf or Meatballs