Wheat Free

Parmesan Crisps

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This post is silly.  Its hardly a recipe….but I think I owe it to you to share such an outstanding trick if you aren’t aware already.  Parmesan crisps.  Have you had them?  Most of the foodie joints out there have had them on their menu at one time or another.  They look so darn fancy..and they taste divine.  Best part about them?  They are easy enough for your children to make.  Or dog.  Or cat.  No joke.

They’re perfect for healthy snacking and put any store bought chip or cracker to shame.  But our favorite way to eat them?  Just lightly broken up on top of a salad.  The absolute perfect crunch and sharpness.  You are very welcome, my dear friends.

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Parmesan Crisps

Ingredients

1 Cup Freshly Grated Parmesan Cheese

Directions

Line a baking sheet with parchment paper or greased foil and preheat oven to 350.  Drop cookie scoop sized mounds (about 2 tablespoons) onto the baking sheet about 2 inches apart and pat the mound out slightly with your fingers.  Bake in the oven for 6-8 minutes or until crisps are browned and just beginning to harden.  Cool completely and store in an airtight container.

Slow Cooker Chicken Taco Bowls

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The Superbowl is quickly approaching and I get so darn excited for that day each year.  Do I have a clue who is playing in it?  Nope.  One of those Manning boys, that much I know.  Do I know anything about the halftime entertainment?  Not so much.  Am I excited for the commercials?  Ill pass.  As you may assume…I don’t really watch one bit of this game.  I just like the food that goes along with it.  So if you are a die-hard and want to sit and watch the game without some obnoxious girl trying to shove food into your mouth and talk about things that have absolutely no relevance to football…Im probably not the girl you’d like to invite over 😉  Which, no offense, is totally fine with me.  I’d much rather be in my own home for the Superbowl…in the kitchen making bar-type grub and snacking and lounging.  These tacos are perfect for a crowd big or small.  Just throw everything in the slow cooker and let it cook all day.  Once it is done its so fun to set up a “Taco Bowl Bar” where everyone can build their own.  Fan-pleasing fare, without a doubt.

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Slow Cooker Chicken Taco Bowls

Notes:  Click here for my homemade Taco Seasoning recipe.  Its not only cheaper than store bought..its much more healthful and tasty.  Also, Trader Joes frozen roasted corn is awesome in this dish-I like to sauté it in a little olive oil until just cooked through.

Ingredients

For the chicken:

1 Pound Boneless Skinless Chicken Breasts

1 Can Pinto Beans, drained

1 Cup Chicken Stock

3 Tablespoons Taco Seasoning (find my homemade recipe for Taco Seasoning here)

2 Tablespoons Tomato Paste

For the bowls:

Cooked Brown Rice

Leafy Greens

Cooked Corn

Shredded Cheddar Cheese

Guacamole

Salsa

Directions

Place the chicken in the bottom of the slow cooker.  Whisk the chicken stock, taco seasoning and tomato paste together until combined and pour over the chicken.  Cook on low for 6-8 hours and add the pinto beans halfway through the cooking.  Shred the chicken and build your taco bowls.  Serves 6-8

To build the Taco Bowls:  Place a small amount of rice on the bottom of your bowl.  Top with chicken and beans, leafy greens, corn, cheese, guacamole and salsa.

Winter Tomato Soup

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I’ve missed you my dear friends.  How goes it?  It’s been both exhausting and great around here as I learn to manage life with two littles.  You see, I’ve been feeling pulled in so many different directions.  My two year old has officially learned the phrase “I want my mommy” and it seems as though her new little brother has caused her to use this phrase until she is blue in the face these days, bless her heart.  And her little brother?  That precious little punkin that has officially been named “moose” in our household (we mean it as endearing, I swear)?  Well, he finds it necessary to eat like its nobodies business.  This kid could drink any of you fools under the table.  His cheeks will prove it (and those cheeks taste as delicious as any dish I have EVER prepared).  It’s amazing how these two things alone can take up the majority of the day.  And while I have continued to cook on a regular basis..and take photos here and there…I have not had too much of an opportunity to write.  Until now.

Guess what is happening this very moment? My house is quiet.  The laundry is folded.  The toys are picked up.  The play dough is scraped off the kitchen floor.  The dishwasher is emptied.  Jude’s tummy is full.  Georgia had 45 minutes of “Georgia and mommy time” with not a single interruption.  Dinner is made and sitting on the stove.  And both kids are sleeping.  And to top it all off..I didn’t even drink an extra-shot latte today.  As Matthew Wilder would say, can’t nobody break my stride….feeling good, folks, feeling pretty darn good.

And now I need to make the rest of this post the absolute fastest written content of all times…because Im pretty sure this quiet, still moment will only last for approximately 37 more seconds.  I can assure you this will most likely be the best tomato soup you’ve ever eaten….no joke.  You simply must try it.  And I kid you not…I now hear a crying baby…

Winter Tomato Soup

Ingredients

2 Tablespoon Olive Oil

2 Large Carrots, chopped

1/2 Cup Chopped Onion

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

Pinch of Crushed Red Pepper Flakes

6 Cloves Garlic, chopped

1/4 Cup Dry Red Wine

2 15 Ounce Cans Diced Tomatoes

2 Cups Chicken Stock

1 Tablespoon Honey

1 Tablespoon Balsamic Vinegar

1/2 Cup Half and Half

2 Tablespoons Chopped Fresh Basil

Directions

Heat olive oil in soup pot or dutch oven over medium high heat.  Add carrots, onion, salt, black pepper and crushed red pepper and sauté for 5 minutes or until veggies begin to soften.  Add garlic and sauté 1 minute.  Add red wine and cook, stirring occasionally, for 2 minutes.  Add tomatoes and chicken stock and bring to a boil.  Once at a boil cover, reduce heat to medium low and simmer for 25 minutes.  Remove from heat, place the soup into a blender or food processor and puree until the mixture is a very smooth consistency (make sure blender or processor is covered…mixture will be very hot).  Transfer soup back into the pot and turn heat to medium low.  Stir in honey, balsamic and half and half and simmer, stirring occasionally, for 5 minutes.  Stir in basil and season to taste with salt and pepper.  Serves 2-4

Oatmeal, Peanut Butter, Chocolate Chunk Cookies

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Oh guys.  Today has been quite the adventure.  Nothing like a two year old to keep things fresh and new.

First off, let me tell you that my intention of making these cookies this afternoon was to have them to take to the nurses when “go-time” finally arrives….which is looking like it could be any day now, by the way.  I mean, I had the BEST experience ever with the birth of my daughter with regard to the staff at the hospital…they were all just amazing and I love to be able to take treats to them just to let them know that they are appreciated.

Second, let me tell you that I may need you to remind me of how wonderful and easy and low-maitenance Georgia is.  I know Ive shared so many moments with you where I am just amazed at how this kid could be so simple to raise thus far..is there any way you could share those stories with me right this very minute?  I seem to have forgotten at the moment.

I put her down for her nap this afternoon and got started on these cookies.  She was playing in her bed for quite some time, reading books, which is normal for her before she falls asleep.  But each time I looked at the monitor I noticed she was standing on her bed, not sitting like she usually does.  Ah-ha!  Totally figured it out.  She pooped…I’d just go change her quick and shed be all set to get a nice snooze in..and I could get the cookies made, photos taken and then sit down to write.  I put my cookie madness aside and ran upstairs, grabbed a diaper and wipes and headed into her room.  And this is where the ease of this child tends to get a little blurry for me.  You guys.  I walked in to her standing there looking at me with those big eyes…and two HUGE, ENORMOUS, RIDICULOUSLY LARGE handfuls of poop.  She apparently dug in her diaper and thought it would be fun to not only get it all over her bedding but continue to look at books, play with her stuffed animals..the whole bit.  Her bed and everything in it was covered.  Ugh.  So I took her and just threw her in the shower, got her cleaned up the best I could and left her in the shower while I conquered her room.  God bless Clorox, Lysol and Oxyclean, people.

So after I got her room cleaned up, the first load of laundry in, and Georgia out of the shower and dressed I headed back down to finish these cookies.  Don’t worry, I washed my hands at least 457 times after I showered too 🙂

She is now sitting by me on the couch, with a warm cookie in her belly and a cup of milk and acting like nothing ever happened.  What a life.  And somehow, after writing this and venting to you..all I can think about is how much I love that little shit (no pun intended)

These cookies are perfect in every way…my personal favorite.  I adapted this recipe a bit from a monster cookie recipe a friend gave to my sister some years ago.  They are so chewy, so crunchy on the outside and soft on the inside, so sweet, so nutty and they have just that tiny hint of salt that takes them over the edge of delicious.  I’m pretty sure the hospital staff wont be disappointed.  And I must admit they were worth the minor roadblock we encountered this afternoon 🙂

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Oatmeal, Peanut Butter, Chocolate Chunk Cookies

Notes:  If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead.  I prefer the taste of coconut sugar along with the fact that it is a more nutritious option.  Also, if you’d like to make this recipe 100% gluten free just substitute gluten free oats.

Ingredients

1 Stick Unsalted Butter, softened

1 3/4 Cup Coconut Sugar

3 Eggs

1 1/2 Cup Creamy Peanut Butter (preferably no sugar added)

2 Teaspoons Pure Vanilla Extract

2 Teaspoons Baking Soda

3/4 Teaspoon Salt

4 1/2 Cups Quick Cook Oats

1 Cup Semi Sweet Chocolate Chunks

Directions

Preheat oven to 350.  In a large bowl or the bowl of a stand mixer beat butter and sugar until combined.  Add eggs and beat until smooth.  Add peanut butter, vanilla, baking soda and salt and beat until completely combined, scraping the sides of the bowl if needed.  Add oats and mix until just combined.  Stir in chocolate chunks.  Using an ice cream scoop (about 2 tablespoons full)  drop dough 2 inches apart on a parchment lined cookie sheet and flatted slightly with the palm of your hand.  Bake 10-12 minutes.  Makes 40 cookies.

Pomegranate Chicken Chopped Salad

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Let me begin by telling you that I have a problem.  I’m fine to admit it because I know you wont judge me.  Right?  Good, I love how open minded you are.  Pomegranate seeds.  They have begun to take over my life.  So much that I had to text my mom the other day a photo of the bowl of them I was eating and say “if anyone is looking for me I was forced to check myself into a pomegranate seed addiction program”.  My largest concern?  That the baby inside of my big ol belly may be overdosing on the stuff…or that he actually may turn into a pomegranate seed himself.  I wonder if he is kicking and punching and sticking his cute butt into my ribs so frequently because he’s trying to tell me to stop the madness…that he’s in pom seed overload.  And just so you know, there are no pomegranate seed support groups out there…I’ve already looked.

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So, as you might guess, this salad is serious bliss to me.  You know me and chopped salads.  Remember this?  And this?  I love the concept of lots of different tastes and textures in one bite and this salad fits right into that category.  Actually…it may be my favorite thus far.  The simple honey mustard vinaigrette teams up just perfectly with the roasted chicken and all of the chopped goodness in this dish…and it really is so healthful.  Full of antioxidants, healthy fats, greens and protein and literally as delicious as they come…I think you’re going to really enjoy this goodie.

Pomegranate Chicken Chopped Salad

Ingredients

For the Vinaigrette:

2 Tablespoons Dijon Mustard

1 Tablespoon Mayonaise

1 Tablespoon Honey

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1/4 Cup Olive Oil

For the Salad:

2 Boneless Skinless Chicken Breasts + 2 Tablespoons Olive Oil + Salt and Pepper

4 Ounces Mixed Greens, very roughly chopped

1 Avocado, diced

1/3 Cup Crumbled Bleu Cheese

2 Hard Boiled Eggs, diced

1/3 Cup Pomegranate Seeds

Directions

For the Vinaigrette:

Whisk all ingredients together well until completely incorporated.  Set aside.  Will keep in the fridge for at least 1 week.

For the Salad:

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil over medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest for about ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop the chicken in to bite sized pieces and place in a large bowl.  Add the greens, avocado, bleu cheese, eggs and pomegranate seeds.  Drizzle the vinaigrette on top of the salad and toss gently.  Serve immediately.  Serves 2-3.

Beef and Butternut Squash Stew

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This has been a favorite recipe of mine for truly as long as I remember living on my own.  I would even make it for just myself in my single days and eat it for lunches and dinners for the entire week.  It’s so rich and wholesome and pairs just beautifully with a cold day and a hungry tummy.  An awesome way to switch up your typical beef stew…and I have a feeling once you try this one you may retire that old recipe, anyway.  Ideal for entertaining, too, because the longer it sits the more the flavors develop, so make it ahead of time and serve it to your company with a nice green salad and crusty bread….but only if you feel like being praised beyond belief 🙂

Beef and Butternut Squash Stew

barely adapted from this recipe

Ingredients

2 Tablespoons Olive Oil

1 Large Onion, chopped

4 Garlic Cloves, chopped

1 Large Carrot, Sliced

1 Tablespoon Fresh Chopped Rosemary

1 Teaspoon Dried Thyme

1 3/4-2 Pounds Stew Beef

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Tablespoons Arrowroot Powder or Cornstarch + 2 Tablespoons Cold Water

1 Cup Red Wine

1 Pound Butternut Squash, cut into 1 inch cubes

1/4 Cup Chopped Sun Dried Tomatoes

3-4 Cups Beef Broth

Directions

Heat olive oil in a soup pot or dutch oven over medium high heat.  Add onion, rosemary and thyme and sauté until beginning to soften, about 2 minutes.  Toss the beef with salt and pepper and add to the pan along with the garlic.  Cook, stirring occasionally, until beef is browned on all sides, about 5 minutes.  Add wine and scrape the bottom of the pot well, releasing any of the browned bits from the pot.  Add tomatoes, carrots and enough broth to cover the beef and bring the pot to a boil.  Lower heat to a simmer, cover the pot and cook for 30 minutes.  Mix together the arrowroot or cornstarch and water in a separate bowl and stir that into the stew along with the butternut squash.  Return to a simmer, cover and cook an additional 30 minutes.  Season with salt and pepper and serve.  Serves 4.

Cinnamon Spice Oatmeal

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My daughter goes absolutely nutso for this stuff.  It is so incredibly delicious, quick and simple to make and is a million times more inexpensive and healthful than those preservative-filled, sugar-loaded flavored packs available at the grocery store.  A perfect cozy breakfast for this getting-too-cool-for-my-liking time of year.

Cinnamon Spice Oatmeal

*notes: be sure to use gluten free oats if you would like to make this dish truly gluten free.  also, as you can see below, the recipe calls for 1.5-2 tablespoons of honey-this is depending on how sweet you prefer your oatmeal.  1.5 is sweet enough for us.  and one last thing; if you are sold on those “instant packets” of oatmeal at the store because of ease it is simple to do with this recipe:  just place all of the dry ingredients in a sealed plastic bag or air tight container and store it in your pantry for up to 6 months.  you can easily portion a lot of these out ahead of time so all you have to do is add water and milk 🙂

Ingredients

1 Cup Old Fashioned Oats

1 Cup Milk

1 Cup Water

1.5-2 Tablespoons Honey

1 Teaspoon Cinnamon

1/2 Teaspoon Ground Allspice

Pinch of Salt

Directions

Place all ingredients in a small saucepan and bring to a boil over medium high heat.  Once boiling, stir well and turn the heat down to a simmer.  Cook, stirring often, for five minutes or until liquid is absorbed and oats are soft.  Serves 2.

Gluten Free Party Mix

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Image This is just one of those crunchy, salty, savory treats that I crave; and listen, we all have to treat ourselves now and again, right?  As easy as it  can be to purchase a bag at the store there are a few reason I try to avoid doing so: 1) there is so much gluten and so many preservatives in the store bought variation it is INSANE 2) nothing tastes quite as good as a homemade version of this party snack…especially warm out of the oven 3) when I make it at home I have complete control over what goes into it 4)  it’s a really fun way to get the kids in the kitchen…measuring, pouring, stirring; all just perfect for those sweet little hands This is about the most simple recipe there is out there.  I love to make a batch and store it in the freezer in plastic freezer bags (thanks, Mom 😉 )…it’s so simple to pull out and serve when unexpected company stops over.  And let me just tell you….pair this with a Saturday football game and a cozy couch with blankies; holy cow now thats my idea of a party! Image Gluten Free Party Mix

Ingredients

1 Box (9 cups) Corn Chex Cereal

5 Cups Rice Chex Cereal

4 Cups Unsalted Peanuts

3 Cups Gluten Free Pretzels (available in the health/GF aisle of every market I’ve been to)

8 Tablespoons Unsalted Butter

5 Tablespoons Low-Sodium Tamari (available in Asian section)

3 Teaspoons Seasoning Salt

1 3/4 Teaspoons Garlic Powder

1 1/2 Teaspoons Onion Powder

Directions

Preheat oven to 250 and place both cereals, peanuts and pretzels in a large roasting pan.  Melt butter on the stove or in the microwave and then stir in Tamari, seasoning salt, garlic powder and onion powder.  Drizzle the mixture over the dry ingredients and gently stir until the dry ingredients are well coated.  Bake, uncovered, for one hour, stirring every fifteen minutes.  Store in airtight container.

Simple Roasted Spaghetti Squash

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Spaghetti squash, to me, is one of the coolest veggies there is.  It is so incredibly versatile and and it literally allows us to use it as a substitute for real pasta in so many different variations.  I, personally, prefer it in all of it’s glory…roasted with a hint of butter and garlic.  It gains a slightly sweet, caramelized flavor and is an awesome, filling, healthful side dish to just about any protein.  And can I mention its full of antioxidants, vitamins and fiber?  Lucky for us, tis the season for this amazing variety of winter squash.  Yes, I said it.  Winter.  It’s getting close.  I know, I’m deathly afraid, too, folks, but when produce like this is abundant and available I feel like I can conquer anything.  Even shoveling.  And ridiculously freezing blowing winds.  And scraping windshields.  And taking extra time to bundle up babies and toddlers for just a simple trip to the market.  Can somebody please remind me again why we don’t flee this place in the winter?  Oh yeah, because of the seasonal squash 😉

I hope you enjoy this simple, effortless, delicious recipe as much as we do.  What is your favorite way to prepare this veggie?

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ImageSimple Roasted Spaghetti Squash

Notes:  the seeds from this squash are AWESOME roasted.  just rinse and clean them well and pat them dry.  Lay on a parchment lined baking sheet, drizzle with olive oil, salt and pepper and bake at 275 for 15 minutes.  Num.

Ingredients

1 (3-4 Pound) Spaghetti Squash

1 1/2 Tablespoons Olive Oil

1 Large Clove Garlic, peeled and smashed

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

2 Tablespoons Butter, at room temperature.

Directions

Preheat oven to 425 and line a baking sheet with foil.  With a sharp knife, slice the stem off the squash and cut it in half lengthwise.  Scrape out the seeds with a spoon and discard (or save for roasting separately-see note above).  Drizzle the olive oil over the cut sides of the squash and rub it in with your hands to cover the flesh.  Rub garlic clove all over the cut sides, discard the clove and sprinkle with salt and pepper.  Place on prepared baking sheet, cut sides down, and roast for 30-40 minutes or until very tender.  Remove from oven and scrape out the flesh with a fork.  Place squash in a bowl and stir in butter until it melts through the hot squash strands.  Serve immediately.  Serves 4+.

One Pot Italian Pasta

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So have you heard about this craze thats all over the internet?  The “Italian Wonderpot” some like to call it.  I have been hearing about this ridiculous sounding recipe from my mom for at least a month.  “Honey, you have to try it”.  “Make it for Nick, he will love it”.  Her and my dad both totally enjoyed it and she clearly wanted to share the wealth with me.  But I struggled with the whole idea.  How in the world could something like this taste good and keep a good texture?  And there is no way this will cook and be flavorful in such a short amount of time.  Wasn’t buying it, folks.  Not one bit.

Yesterday came and after a week long plan for “pasta Sunday” I had no real plan at all.  And with EXTREMELY lazy bones, I thought it might be a good day for this so called Wonderpot.  As I headed into the kitchen at 5 o’clock Nick came in.  “What do you need me to do?”.  And then it occurred to me.  Nick is always wanting to help out in the kitchen on pasta Sundays but most of the time my controlling self prefers to do it alone so I tell him I don’t need any help.  But today.  OOOOhhhhhh today was different.  I was not one bit excited about this dish and was pretty darn tired to top it all off.  “Actually, this would be a perfect meal for you to make.  Its super easy and takes no time at all” I told him.  He was signed up before I even finished my sentence; washing his hands and getting the cutting board out-bless his heart.  So we decided this was going to turn into Nicks deal..photos and all.  I bellied up to his workspace and watched (of course I did give a few suggestions..but ONLY when I was asked, I swear!!).

The bottom line is that we were shocked with the results.  Totally, utterly shocked at how something so ridiculously simple could result in such deliciousness.  Nickyboy was proud, to say the least.  And he should have been…he made some really great changes to the recipe that guided us and it turned out just perfect.  The chicken stock adds just the right flavor, the spices are spot on and the parmesan and tiny bit of cream cut the acid of the tomatoes beautifully.  You will love this, I swear.  And now, I present to you….One Pot Italian Pasta…recipe and photos courtesy of some random cute guy that was in my kitchen 😉

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One Pot Italian Pasta

Adapted from this recipe

Ingredients

4 Cups Chicken Stock

2 Tablespoons Olive Oil

14 Ounces Brown Rice or Quinoa Fettuccine

1 (28 ounce) Can Petite Diced Tomatoes

1 Medium Onion, finely chopped

7 Cloves Garlic, finely chopped

1 Tablespoon Dried Italian Seasoning

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Pound Cooked Ground Italian Sausage

4 Cups Packed Fresh Spinach

1 Cup Freshly Shredded Parmesan

1/4 Cup Heavy Cream

Crushed Red Pepper Flakes

Directions

Break pasta in half and add it to a large pot along with chicken stock, olive oil, tomatoes, onion, garlic, italian seasoning, salt and pepper.  Give the ingredients a stir, place over high heat and cover.  Bring the pot to a full boil, remove the lid and turn the heat down to medium.  Boil over medium heat for 7 minutes,  gently stirring occasionally to ensure the noodles are not sticking to the bottom of the pot.  Stir in spinach, sausage, parmesan and cream and bring back to a simmer.  Remove from heat and serve topped with red pepper flakes and additional parmesan, if desired.  Serves 4+