Gluten free
Many of us have received the fruit/dipped fruit from Edible Arrangements, what’s your favorite fruit from there? For us it’s the chocolate dipped pineapple. They are so sweet and juicy! I decided to give them a try myself. I did not measure the melting chocolate and used only about 1/4 of a fresh pineapple as I was not making very many. I also added some toasted coconut to some of them along with a pipette filled with coconut rum .(I used the rest of the pineapple for a side dish at dinner.)
I made some of these for us but also shared with our neighbors who enjoyed them as much as we did! I only made about a dozen of these but will make much more next time! I put them on small skewers but that’s optional.
INGREDIENTS
1 pineapple , I used 1/4 of it to make about one dozen or so
1 bag of ghirardelli melting chips, I used the dark chocolate
1/2 cup of toasted coconut-optional
Coconut rum and pipette’s -optional
Small skewers-optional
DIRECTIONS
TO MAKE TOASTED COCONUT- add desired amount of coconut to a non stick skillet on medium low heat. Let the coconut toast and stir often as the coconut will burn. Don’t walk away from the coconut as this takes just a couple minutes. When the coconut is lightly browned remove from heat and let cool.
DIPPED PINEAPPLE-cut your pineapple into bite size chunks, I made mine on the smaller size as I wanted them to be one bite. Dry the pineapple with a paper towel, if you are using skewers add the skewers into the pineapple now as this makes it super simple to dip!
Melt the melting chips until smooth and creamy and dip each pineapple bite one at a time and dip into the tasted coconut if you are adding it. Place on a tin foil lined and greased baking sheet. Do this for all of your pineapple.
If you are adding rum, place a 1/4 cup or so into a small bowl, fill the pipette with the rum and insert into your pineapple. Do this for all of the pineapple you are adding rum to. Keep refrigerated, this is also best made and served on the same day.
Enjoy!
Anne
We just loved this Mongolian Beef dish. This dish is easy and packed with great flavor. I used chili crisp in this dish but you can simply add red pepper flakes. The chili crisp really adds the heat so I use it sparingly. One of the keys to making this dish is to pound the steak thin, this makes the cooking time very quick.
If you are not familiar with chili crisp, the one pictured below is the one I use but you can find a number of companies that make them or you can make your own. Chili crisp is made with oil, garlic, onion, and various chili’s. It’s very thick and needs to be stirred before using. This is great on eggs, on noodles like the Dan Dan noodles we had last week or in recipes such as this one.
INGREDIENTS
1 1/2 pounds of 1 inch thick sirloin steak
1/3 cup of cornstarch
1/4 cup canola oil
Pinch of salt
1 Tablespoon grated ginger
4 Tablespoons minced garlic
Red pepper flakes or chili crisp to Tatse
1/3 cup tamari sauce
1/2 cup water
1/3 cup brown sugar
8 scallions, green parts only, cut into 2 inch pieces.
White rice for serving
DIRECTIONS
Slice the steak into 1/4 inch slices. Lay the slices flat, cover with plastic wrap and using a meat pounder pound the steak so it is thin and flat. Put the meat into a ziplock bag and add the cornstarch coating all of the pieces completely.
Add the canola oil into a large pan, heat the oil over medium high heat. Once the oil is hot add the steak to the pan in a single layer and cook for about 30 seconds on each side or until the steak has a good sear. Cook the steak in batches. Remove the steak from the pan once they have a sear and sprinkle with salt.
Once all the steak is cooked and removed from the pan add the ginger, and garlic , chili crisp or red paper flakes to the pan and sauté for 10-15 seconds. Stir in the tamari, water and brown sugar bringing the mixture to a boil.
Put all of the steak back into the pan with the sauce and let the sauce thicken this takes. A minute or two.
Turn off the heat and add the sliced scallions, stir to combine.
Serve warm over white rice.
Enjoy!
Anne
I don’t make lamb very often but both Jim and I enjoy lamb now and again. I love this recipe as it’s so easy and packed with flavor. I shared two lamb lollipops with my Dad and he really enjoyed this dish as much as we did. I served the lamb lollipops with mashed potatoes and a salad.
INGREDIENTS
3 Tablespoons olive oil
8 Lamb lollipops
Pinch of salt
Pinch of pepper
1 Tablespoon minced garlic
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4-1/2 teaspoon cayenne pepper, use desired amount but can also be left out.
DIRECTIONS
Add olive oil to a large pan. Heat over medium high heat. Season both sides of the lamb with salt and pepper.
Once the pan is hot, sear the chops on each side getting a nice golden brown color. Remove lamb from the heat and place on a plate to rest.
Turn the heat down to medium low. Add the minced garlic to the pan then whisk in brown sugar, balsamic vinegar, cayenne pepper, salt and pepper to taste. Allow the sauce to thicken slightly then add the lamb back into the pan and cook until desired doneness. I only let mine continue to cook for about 2 minutes longer. Remove from heat and serve warm.
Enjoy,
Anne
This has been my go to fish recipe for a while now. I used haddock but cod or any white fish will work well. I also used gluten free crackers but regular ritz crackers are perfect for this. I served this with a lemon dill aioli from Stonewall Kitchen if you have not tried this product yet it’s very good the lemon really comes through along with the dill. For sides I served roasted asparagus and mashed potatoes.
NOTE-If you have any leftovers the beat way to re-heat fish is to place the fish on a baking sheet and place in a COLD oven. Set the oven temperature to 350 degrees. When the the bell dings to tell you the oven is heated to temperature remove the baking sheet and enjoy!
INGREDIENTS
4 Haddock fillets about 2 pounds
35 ritz crackers or gluten free crackers
1/4 cup Parmesan cheese, grated
2 Tablespoons melted butter, I used Earth’s Balance
1 teaspoon lemon juice
Pinch of salt
Pinch of pepper
DIRECTIONS
Pre -heat the oven to 350 degrees.
Place cod in a greased baking dish .
Add the crackers in a zip lock bag and break into crumbs. Add the melted butter, lemon juice, salt and pepper into the bag with the crackers and mix to combine.
Evenly spoon the mixture over the top of the haddock. Bake for approximately 25 minutes or until the fish flakes apart.
Serve warm.
Enjoy!
Anne
I came across a sugar cookie bar and adapted it to make it gluten and dairy free so Robby could enjoy them. Robby took one and had one bite and quickly turned to grab a second one. That speaks volumes. Jim and I also liked them so even your gluten eating friends will enjoy these sugar cookie bars. These were so easy to make and knowing how much Robby enjoyed them I know I will be making them often!
INGREDIENTS
1/2 cup butter, softened. I used Earth Balance
3/4 cup sugar
4 ounces cream cheese, I used Kate hill cream cheese
1 1/2 teaspoons vanilla extract
1 egg
1 1/2 cups gluten free flour, I used Bob’s one to one
1/2 teaspoon baking powder
1/4 teaspoon salt
INGREDIENTS FOR THE VANILLA FROSTING
6 Tablespoons butter, softened
1 1/2 cups powdered sugar
1 1/2 Tablespoons milk, I used fare life
1/2 teaspoon vanilla
Sprinkles or decorations if desired
DIRECTIONS
Pre heat your oven to 350 degrees. Line a 9×9 pan with parchment paper or tin foil sprayed with non stick spray allowing two of the sides to hang over allowing for easy removal.
In a large mixing bowl add butter and sugar and beat together using your stand or hand mixer until creamy.
Add your cream cheese and vanilla extract beating again until smooth. Add the egg and beat again.
To the same bowl add the flour, baking powder and salt. Mix until you have a smooth thick batter.
Add the batter to your pan spreading the batter out evenly. Bake for 20-23 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
FOR THE FROSTING- in a mixing bowl add butter, powdered sugar, vanilla and milk. Beat with your mixer until smooth and creamy.
When the bars are cool spread the frosting over the bars covering all of the cookie bars. Decorate with sprinkles if desired. Cut into bars. These are best stored in the refrigerator.
Enjoy!
Anne
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