Christmas is over and we are all onto the New Year! I hope everyone had a relaxing and delicious Holiday as I know we did. We still have some activities planned with friends before the new year but it’s been nice to sit back and enjoy the season! This will be my last post before the New Year so I am wishing all of you a new year full of fun, joy, good health and delicious dishes!
If you are gluten free you know how hard it is to find any kind of good bread, biscuit or roll. I have made attempts at making bread with little success but this dinner roll recipe comes out great each and every time. I make these for all of the Holidays for Robby now.
INGREDIENTS
3 cups gluten free all purpose flour …I use bob’s one for one that includes xantham gum. If your flour does not have xanthan gum you will need to add 1 1/2 teaspoons to your flour mix.
1 teaspoon salt
1 3/4 teaspoons rapid/instant yeast. I use Fleischmann’s brand
1 1/4 cups warm milk(110~115 degrees) I use fairlife milk
1/4 ups salted butter-I use Earth Balance, softened
2 eggs room temperature
1/2 cup of honey
1 teaspoon apple cider vinegar
2 Tablespoons unsalted butter, melted
Pinch of course sea salt
DIRECTIONS
I make this in my kitchen aide mixer with a dough hook but can easily be done In a Large bowl.
In a large bowl add the gluten free flour, salt, xanthan gum if using be sure not to add it if your flour already contains it.
Add the yeast into the GF flour by making a little well with your fingers in the flour and pour the yeast in the center of the well.
Warm the milk to 110 degrees- 115 degrees. I microwave the milk for about 1 minute 15 seconds the. Check the temperature with a quick read thermometer. If the milk is too hot it will kill the yeast.
Pour the warm milk over the yeast.
Add the softened butter, eggs, apple cider vinegar and honey to the bowl and mix until fully combined. 2-3 minutes. You may need to scape the bottom and sides of the bowl to be sure all of the flour is combined.
The dough will be sticky.
Spray a nine inch pie pan/cake pan with gluten free cooking spray.
Using an ice cream scoop sprayed with non stick spray place the dough balls around the pan and one in the center. Cover the pan with a kitchen towel and allow to rise in a warm place for 1 hour.
Pre heat your oven to 400 degrees.
Just before baking remove towel and brush the melted butter over the tops of the dough and sprinkle with a good pinch of sea salt . Bake the rolls on the middle rack for 14-16 minutes. They will be a nice golden brown but I do check mine early as my oven runs hot. You can check them with an instant read thermometer as the internal temp should be at 200 degrees.
Best when eaten warm but can be stored in an airtight container. Can be re heated in microwave for oven.
Enjoy!
This dish is from chef Michael Symon and let me just say it’s become one of Jim’s all time favorite recipes! I made this last week and he is still talking about it. This recipe does take some time and prep work but it’s well worth it. I rarely deep fry anymore but this recipe is a keeper and one I will be making again!
INGREDIENTS
2 Tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon raw honey
1 Tablespoon extra virgin olive oil
Pinch of salt
Pinch of pepper
1 cup thinly sliced cabbage, I cheated and used pre shredded coleslaw
1/2 cup grated carrot
1 small jalapeno, seeded and thinly sliced
3/4 cup cornstarch
1 1/2 teaspoons baking powder
4 boneless skinless chicken thighs
Peanut oil for frying
1/4 cup rice flour
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
2 Tablespoons vodka
1/3 cup seltzer water
DIRECTIONS
In a large bowl whisk to combine the vinegar, ginger, honey and olive oil. Season with salt and pepper. Add the cabbage, carrot and jalapeño. Toss to combine refrigerate until you are ready to serve.
In a gallon size ziplock bag add 1/2 cup of cornstarch, one teaspoon of baking powder and a pinch of salt. Shake to blend. Season both sides of the chicken with a few pinches of salt and pepper. Dredge the chicken thighs in the cornstarch making sure to coat all sides. Shake off excess. Place the chicken on a wire rack set on a sheet pan and refrigerate uncovered at least 2 hours upto over night. (I did this step for 4 hours)
Pour 4 inches of peanut oil in a heavy bottom pot. Set over medium high heat and heat oil to 360 degrees.
In a large bowl combine rice flour, turmeric, remaining 1/4 cup cornstarch, remaining 1/2 teaspoon baking powder, the paprika and a pinch of salt. Whisk to blend. Add the vodka and seltzer. Stir until no lumps remain. Let stand for 1 minute.
When the oil is hot dip the chicken into the batter and allow the excess to drip off. Carefully add it to the oil and cook until lightly golden brown and crispy about 6 minutes. Remove from oil using a slotted spoon and drain on a paper towel lined plate, season with a pinch of salt.
Serve immediately with the slaw.
Enjoy!
This past weekend we met some friends for brunch at The Bedford Village Inn. We reserved one of the heated igloos and It was absolutely beautiful and the snow we got the night before really enhanced the Christmas feeling! It was warm and cozy from the fireplace heater they had going. We brought a blanket with us just in case but we did not need it, in fact we did not need our jackets either.
It was bright from the hanging chandelier.
We had a delightful waiter who was very attentive and personable. He recommended starting with freshly made pastries that they make daily along with the eggs Benedict or the blueberry pancakes. Who were we to complain with a basket of fresh made pastries!
There was also a blueberry muffin in there but I was slow in getting pictures as we were enjoying our company with Rick and Annmarie. Rick and Jim grew up together so we have Been friends for many years but sadly have not seen them in quite sometime until recently when they moved from California back to New Hampshire.
Our breakfast choice was very simple for all of us. We all funny enough decided on the Eggs Benedict with herb roasted potatoes on the side. The English muffin was not your average English muffin, we all agreed they must have been home made. The Canadian bacon was thinly sliced, the eggs were perfectly cooked with a runny center that covered the ham and English muffin. The hollandaise sauce was rich and creamy pulling the dish together perfectly. We all really enjoyed our choice, our waiter was spot on with his recommendations!
When reserving one of igloo’s there is a price separate for the igloo but ALSO a minimum order amount so be sure to check out The Bedford Village Inn website for information, reservations and cancellation policies prior to going. With that being said we did not meet the dollar amount so Jim and Rick both ordered the pork ramen to go. Annmarie ordered the flourless chocolate cake to go and I had the marble cheesecake to go. Needless to say I did not cook at all Sunday!
The ramen came beautifully packed as you can see. This had a savory pork and mushroom broth, pulled pork, smoked pork belly, vegetables, beet pickled egg, pickled shiitake and ramen noodles.
This dish was absolutely fantastic! Jim and Rick both LOVED it. I tried the broth and it was amazing, so much flavor! I don’t care for mushrooms so this is not a dish for me.
The marble cheesecake, oh that marble cheesecake…..just delicious. Marble cheesecake served with vanilla creme Anglaise, chocolate sauce and whipped cream. It was creamy, rich, velvety and down right delicious! My home plating did not do this cheesecake the justice it deserved!
This was the perfect time to enjoy The Bedford Village Inn , we took a quick walk through the Inn after our brunch as it was decorated beautifully with wreathes, Christmas Trees all about and a gorgeous fireplace glowing.
Everything about The Bedford Village Inn including our company was just perfect. Our time spent with Rick and Annmarie was priceless with so many laughs. Perfect way to start the day.
Visit The Bedford Village Inn website or Facebook page for more information and pricing.
Enjoy!
This summer we noticed some changes with Zelda, she was constantly hungry….I mean really, really hungry 24 hours a day 7 days a week. We were traveling with Zelda at the time this started so as soon as we got home we made an appointment with her Vet’s office. After many trips to the vet and many tests it was confirmed that Zelda has cushing’s disease. This was causing all of her intense hunger. To make a very long story short she is currently on 2 medicines 2 times a day. One of things we had to do for her was to modify her diet as she had put on too much weight while we were trying to find her diagnosis. So I was looking to find her a healthy treat and it was really not that easy but my Pinterest search found these gummies and Zelda LOVES them!
INGREDIENTS
3/4 Cup bone broth, I used home made but any will work fine
2 Tablespoons powdered gelatin
1/8 teaspoon turmeric
Dash of black pepper
DIRECTIONS
Place 1/4 cup of bone broth into a small bowl and sprinkle the gelatin over the top and let sit for 4-5 minutes. For broth to absorb the gelatin.
Pour 1/2 cup of bone broth into a small saucepan. Stir in turmeric and pepper into broth in the saucepan. Using medium/high heat bring the mixture up to a boil. Remove from heat and add the broth/gelatin mixture and stir.
Pour into molds, I bought the bone and paw shape molds on Amazon. Place the molds on a small baking sheet and refrigerate for a couple hours.
I hope your fur babies enjoy these as much as Zelda does.
Store in fridge.
Enjoy!
When it comes to gluten free cooking and baking I refer to Momma Knows Gluten Free quite often. This is one of her recipes and it’s delicious! Finding really tasty gluten free recipes for Robby is always a challenge but this one is one I will be making anytime of the year! I always try and have some desserts around for Robby especially now with all of the baking and cookie exchanges happening. This is a cookie that even the gluten eaters will like!
INGREDIENTS
1/2 cup gluten free peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened (I used smart balance)
1 teaspoon molasses
1 egg, room temperature
1 1/4 cups gluten free all purpose flour, I used Bob’s 1 for1 that includes xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon gluten free baking powder
1/4 cup granulated sugar for rolling
Hershey kisses, unwrapped
DIRECTIONS
Add the granulated sugar, brown sugar, butter and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
Mix in the egg and molasses. Mix until fully combined.
In a medium bowl add the flour, baking soda, baking powder and whisk to combine, slowly pour the mixture into the batter and mix until fully combined. The cookie dough will be soft.
Cover the cookie dough and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Add the 1/4 cup of granulated sugar to a small bowl to roll the dough in to.
Scoop 1 Tablespoon of dough and roll into a ball. Roll the ball into the sugar and place on a greased baking sheet.
Bake 10-12 minutes or until lightly browned on the edges.
As soon as you take the cookies out of the oven place the Hershey kiss in the center of each cookie and slightly push down. Allow to cool completely on a cooling rack. Store in an air tight container.
Enjoy!
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