Gluten free
It’s always hard to find a good gluten-free cookie, especially store-bought so I find myself making them most of the time. Robby wanted cookies and asked for an oatmeal type cookie so that’s just what he got. Both Robby and I liked these cookies as did a couple of delivery drivers that I gave them to as they were warm and fresh from the oven when they were dropping off a purchase I had made. Although they did not speak English they did leave with a smile and lots of nods! Everyone can communicate through food!
INGREDIENTS
- 1 cup creamy peanut butter
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 rolled oats-gluten free
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips, -I used Good Life
- flakey sea salt to sprinkle on top if desired
DIRECTIONS
Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray and set aside. In a small bowl mix together the oats and baking soda and set aside. In a large mixing bowl mix together the peanut butter, brown sugar, eggs, and vanilla until smooth. Mix in dry ingredients, then gently fold in the chocolate chips.
Drop by tablespoons on to the prepared baking sheet. Bake for 9-12 minutes. Remove when the edges just begin to turn a light golden brown. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack. Sprinkle each with salt if desired (I did not do this step). Serve warm or at room temperature.
Enjoy!
This is another favorite dish of ours from last summer. We made it many times over the summer and it never failed to disappoint. As you can see in the picture I served it as a side dish with st.eak and shrimp but this would make a fantastic dessert served over vanilla ice cream!
INGREDIENTS
- 1 pineapple cut into spears
- 1/2 cup of pure maple syrup
- 1 teaspoon cinnamon
DIRECTIONS
In a small bowl whisk the pure maple syrup and the cinnamon together. Turn your grill onto medium heat and place the pineapple spears on the grill. Grill the pineapple for 7-10 minutes turning the pineapple.and basting the pineapple with the maple cinnamon sugar mix until the pineapple is just heated through and slightly softened. Remove from grill and serve warm.
Enjoy!
We LOVED this dish. I used carrots and broccoli but you can easily add any of your favorite vegetables just be sure to cut them about the same size so they cook evenly. My family likes sauce so I did not reduce the sauce very much as I wanted that extra sauce to coat some of the jasmine rice. Of course, if you want a thicker sauce just reduce it to your liking. This is sweet from the honey, a little salty from the soy just perfect to add flavor to the chicken.
INGREDIENTS
Teriyaki sauce
- 1/2 cup lite soy sauce
- 3 cloves of garlic, minced
- 1/2 cup of honey
- 1 Tablespoon rice vinegar
- 1/2 cup chicken broth
- 1 1/2 Tablespoons cornstarch
Chicken Teriyaki
- 2 Tablespoons olive oil
- 1 to 1 1/2 pounds of boneless skinless chicken breast, cut in bite-size pieces
- 1 Tablespoon cornstarch
- salt
- pepper
- 2 cloves of garlic minced
- 1 to 1 1/2 cups broccoli florets
- 1 cup sliced carrots
- 1 Tablespoon of diced scallions for garnish
- Jasmine rice, cooked according to package directions
DIRECTIONS
Chop and slice vegetables and set aside. Whisk all of the ingredients for the sauce together and set aside. Place your bite-size chicken pieces in a Zip loc bag, add a pinch of salt and pepper. Add the cornstarch to the bag and coat all of the chicken pieces with the cornstarch.
Preheat a large pan over medium heat, add oil. Sauté chicken until almost done. Add your vegetables to the pan and sauté until the chicken is cooked through and your veggies are crisp-tender. If you think your chicken is cooked through and your veggies are not, simply take the chicken out of the pan and add back in when you are reducing the sauce. When the veggies are almost done add the minced garlic.
Add the sauce mixture and reduce to desired thickness. Remove from stove, add diced scallions if desired and serve over cooked jasmine rice.
Enjoy!
This is an easy dish any time of year and anyplace you may be. You don’t have to be in Key West to make them although that’s always a fun place to be! You don’t want to marinate the chicken for too long as this recipe has lime juice in it. I let it marinate for the amount of time it takes me to cut up vegetables and skewer to grill alongside the chicken.
INGREDIENTS
- 3 Tablespoon of soy sauce
- 2 Tablespoons of honey
- 1 Tablespoon of vegetable oil
- juice of 1 lime
- 1 teaspoon of minced garlic
- 3 boneless skinless chicken breasts
- skewers, soaked in water.
DIRECTIONS
Cut the chicken into 1-2 inch cubes, skewer on to bamboo sticks that have been soaked in water to prevent burning on the grill. Place the skewers in a food storage container. Add all of the remaining ingredients together in a bowl and mix well. Pour the marinade over the chicken skewers being sure to coat all of the chicken. Let marinate for 30 minutes in the fridge.
When you are ready to grill simply remove the skewers from the container and discard leftover marinade. Grill over medium-high heat for 5-6 minutes per side or until juices run clear.
Enjoy!
This BBQ beef dish has been one of my family’s absolute favorite recipes lately. With the cold weather here this dish is perfect. Easy to make and my house always smells delicious while it’s cooking. I serve this over garlic mashed potatoes but you could easily serve in tacos too. I use a gluten-free maple BBQ sauce but you can use your favorite store-bought or homemade sauce.
INGREDIENTS
- 2-3 pound roast
- 4 Tablespoons olive oil
- pinch of salt
- pinch of pepper
- 28 ounce of barbecue sauce
DIRECTIONS
Preheat oven to 325 degrees. Drizzle 1 Tablespoon of the olive oil on the roast. Sprinkle with salt and pepper and rub into the roast. Do this on all sides of the roast.
Heat 2 Tablespoons of oil in a Dutch oven on medium-high heat. Once the oil is hot carefully put the seasoned roast in the pan and sear it for about 2 minutes until browned. Carefully turn the roast over and sear the second side. Using tong hold the roast on the edges and sear all of the edges.
Pour the bottle of BBQ sauce into the pan lifting up the roast so the sauce can get underneath the meat. Put the lid on the Dutch oven and cook for 2 to 2 1/2 hours or until cooked through. Let the roast rest and shred using 2 forks.
Enjoy!
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