Gluten free
Although I made these for Robby as they are gluten-free even the gluten eaters in the family enjoyed these muffins tops! These were easy to make with everything I already had in my pantry. I will be making these often!
INGREDIENTS
- 2 cups gluten-free flour ( I used Bob’s 1 for 1)
- 1 cup of sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum if your flour does not have it in there already
- 1/4 teaspoon salt
- 1/2 cup of milk, I used Fair Life
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups of semi-sweet chocolate chips. I used Enjoy Life
DIRECTIONS
Preheat oven to 350 degrees. Spray baking sheets with non-stick spray and set aside.
Mix the flour, sugar, baking powder, baking soda, and xanthan gum( if using} in a large bowl. In another medium bowl add the milk, oil, eggs, and vanilla and beat them all together. When mixed well, add the wet ingredients into the flour mixture and stir until combined. Fold in the chocolate chips.
Scoop out about 1/4 cup of the batter and place on your prepared baking sheets leaving some room as the batter will spread slightly. Bake for 13 – 18 minutes depending on the size of your muffin tops. They will be a light golden brown and slightly puffed up when they are done. Allow to sit in the pan for a couple of minutes then transfer muffin tops to a cooling rack to finish cooling.
Enjoy!
The picture does not do this dinner justice. This was delicious and with it being gluten-free, Robby could enjoy it as well. I loved the flavor in the rice, garlic, butter, wine, and cheese. Who would not love that combination! This is going to be in our dinner rotation from now on. It does take a little bit of time, but it’s time well spent.
INGREDIENTS
- 1 lb. chicken tenders
- salt and pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 stick of butter- I used Earth’s Balance
- 2 Tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups dry white rice
- 3 cups chicken broth
- 1/2 cup grated Parmesan
DIRECTIONS
Season chicken with salt, pepper and garlic powder. Heat olive oil over medium heat in a large non-stick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from the skillet. Cover chicken and set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt into the skillet and sauté garlic for three minutes, don’t let the garlic get too brown.
Increase the skillet temperature to medium-high heat then add the white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until mixture is reduced by half.
Add rice to the skillet then stir and cook for 3-4 minutes. It will absorb the butter mixture. Add the chicken broth and remaining 1 teaspoon of salt. Bring the mixture to a low boil then reduce heat to medium-low, cover the skillet and cook for 20 minutes or until rice is tender. Stir once or twice in the first 15 minutes.
Sprinkle the Parmesan over the rice and arrange the chicken tenders into the pan. Cover for 5 minutes to heat the chicken through. Remove from heat and serve warm.
Enjoy!
I found this recipe at www.southyourmouth.com
These pork chops were delicious! They took extra time, but it’s well worth it. I brined these for 6 hours and made the rub mixture in the morning making dinner time a breeze. These pork chops have a ton of flavor with a little bit of a kick. I hope you give these a try, you will not be disappointed.
INGREDIENTS
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups of water
- 2 cups ice
- 4 one-inch thick bone-in pork chops
RUB
- 3 Tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
- 1 teaspoon chili powder
DIRECTIONS
In a large pan combine salt, sugar, and water. Cook over medium heat until the salt and sugar dissolve. Remove from heat and add in the ice to cool the brine to room temperature.
Place pork chops in a gallon-size resealable plastic bag. Add cooled brine and seal bag and refrigerate for no longer than 12 hours.
Remove pork from the brine, rinse and pat dry.
Combine all of the ingredients for the rub. Sprinkle both sides of the pork with the rub.
Prepare the grill and grill the chops over medium heat about 7 minutes per side or until internal temperature reaches 145 degrees. Serve warm.
Enjoy!
This recipe can be found at www.plainchicken.com
This was delicious! We devoured this dish. I absolutely loved the fresh pineapple salsa. The original recipe called for 3/4 cup black beans that are rinsed and drained. I left that out as not everyone in my family can have beans.
INGREDIENTS
- 1 1/2 cups uncooked basmati rice
- 3/4 cup canned black beans, rinsed and drained-optional
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1 1/2 cups unsweetened pineapple juice
- 1/2 cup packed brown sugar
- 1 Tablespoon sriracha chili sauce
- 3 cups cubed fresh pineapple
- 1/4 cup diced red onion
- 1 medium sweet red pepper, diced
- 1 cup chopped fresh cilantro-I left out
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds peeled and deveined shrimp
DIRECTIONS
Cook rice according to package instructions, stir in beans. Cover and keep warm.
While rice cooks, heat oil in a large skillet over medium-high heat. Sauté onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce, bring to a boil. Cook uncovered on high until the liquid is reduced to a 1/2 cup, 10-12 minutes.
For the salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt, and pepper.
Once the sauce has reduced, stir in the shrimp and return to boil. Reduce heat and simmer uncovered until shrimp turns pink. 2-3 minutes. Serve warm with rice and salsa.
Enjoy!
It does not get any easier with just two ingredients! Pineapple and brown sugar. So easy and so good. We loved it so much we had it twice in the same week. This is the pineapple Jim added to his grilled fish taco that I posted about! This is a fantastic addition to any dish or even a dessert as this pineapple would be great with vanilla ice cream.
INGREDIENTS
- 1 pineapple, rind cut off and sliced into 1/2-3/4 inch slices.
- 1/4 cup brown sugar
DIRECTIONS
Toss the pineapple with the brown sugar and let sit for ten minutes. Place the pineapple on the grill and grill over medium heat for 2-3 minutes on each side. Remove from grill and serve right away.
Enjoy!
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