Corn, Bacon & Cheese Pancakes

I love pancakes. I love creating different flavors with them. This was a total experiment and it was AWESOME!!! We had it for dinner.

1 can creamed corn
1 cup buttermilk (you could probably use Almond Milk)
2 cups Pamela's Gluten Free Baking and Pancake Mix
2 eggs
2 Tbl. olive oil
1/2 cup of chopped up bacon
1/2 cup shredded Pepperjack Cheese

Add everything into the bowl and then stir until just blended. Butter a frying pan and drop batter by small spoonfuls. Turn when the edges are dry. After you flip them, add some extra grated cheese to the top and let it melt while cooking!

For the topping I used:

1 cup Peach Mango Orange Jam (by E.D. Smith - if you can get it in season at Costco)
2 Tbl of Roasted Pineapple & Habanero Sauce (by Robert Rothschild Farm)
(You could probably add 2 Tbl of melted butter - that would be yummy!)

It packs a bit of a punch but was super yummy! I actually only used half of the topping recipe because I made extra and then froze the rest of the unused pancakes for future breakfasts!

Pumpkin Streusel Cake

I got this recipe off of Pinterest. I changed the name to what I thought it should be. My friends made it the regular way and LOVED it!!! You can get the regular recipe there, which is pretty much the same. I made it GF using Pamela's Classic Vanilla Cake Mix. It turned out GREAT! However, I think I would make some changes and I'll put those in this recipe. Here is the original recipe's site: http://www.prettygoodfood.com/2012/02/pumpkin-coffee-cake-with-brown-sugar.html?m=1 

1/3 cup water (I would increase this to 1/2 cup)

1 can Pureed Pumpkin (15 oz - I used Libby's)

2 whole eggs

1 Tbl vanilla extract

2 tsp Pumpkin Pie Spice

1 pkg. Pamela's Classic Vanilla Cake Mix

1 tsp baking soda

Preheat the oven to 350F. Mix the water, pumpkin, eggs, vanilla and spice until well combined. Mix the cake mix and baking soda together and add to the wet only stirring until just moistened. Do not over mix. Pour into a greased 9x13-inch pan (I prefer glass). Prepare streusel next.

STREUSEL

1/2 cup brown sugar

1/2 cup Pamela's GF Flour (or other GF flour mix)

4 Tbl butter, melted

In a small bowl, combine those last three ingredients and then sprinkle over the cake mix (using your fingers is easiest). Bake at 350F for 25-30 minutes (mine was done in 25). Double check with a toothpick. Immediately poke the cake all over and pour glaze over the top taking care to drop it into the holes.

GLAZE

3/4 cup brown sugar

1 tsp vanilla extract

1/4 cup heavy whipping cream

Combine in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved. Pour over holes in the cake and as much of the cake as you can. 

Personally, I thought the glaze was too sparse. I would increase the recipe to 1 cup brown sugar, 1/3 cup heavy cream (or just double the recipe). It makes the cake more moist and since the GF mix is a little dryer than a regular cake mix, it would definitely moisten it up!

Whip a little cream to top it off, or some vanilla ice cream!

Mushroom Stroganoff

Sorry. No picture. We ate it too fast!!! Here's another vegetarian/vegan dinner which I thought turned out terrific! I got it out of the Forks Over Knives vegan cookbook but tweeked it just a little by adding a few extras like the cream cheese and Worchestershire sauce, among other things. You can view the original recipe here: http://www.forksoverknives.com/chef-dels-mushroom-stroganoff/

1 onion, sliced
1 bunch green onions, chopped
4-6 cloves of garlic, chopped
2 tsp. Thyme (I used dried)
1 tsp. fresh Rosemary, minced
1 tsp. salt
1/4 tsp. pepper
1 Tbl. Worchestershire sauce (try and find a vegan variety if you want to)
1 pound baby portabello mushrooms, sliced
1 oz dried porcini mushrooms (they come in a bag)
1 cup boiling water
1/2 cup white wine (I just used cooking wine)
1 cup soy sour cream (or you can use the real stuff)
4 oz. soy cream cheese (or you can use the real stuff)
Parmesan cheese as needed (optional - don't use it for a vegan meal)


First thing, boil the water and add the mushrooms so they can soak for about 20-30 minutes (I just did the water in a 2-cup glass measuring cup in the microwave for 3 minutes. Cover with plastic wrap after you put the mushrooms in to soak). Start chopping everything else while you're waiting! Saute the onions for about 10 minutes, then add the garlic and spices. Cook another minute or so, then add the baby bella mushrooms and keep cooking for 5 more minutes. Add the porcini soaked mushrooms, W-sauce, and the wine. Cook, uncovered, for approximately 20 more minutes (OR you can turn it down to low and let it simmer while you're cooking the pasta and finishing up everything else). Just before serving, add the sour cream and cream cheese. Stir until well combined. Serve over spaghetti, fettucini, or mashed potatoes, or any kind of pasta (I actually used Penne pasta for this one. Serves approximately 4-6 people.

Apple Crisp

2 large apples, peeled, sliced and cored (I used Honeycrisp)
1/4 cup sugar
1-1/2 Tbl cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup brown sugar
2 Tbl butter
1 cup Apple Cinnamon Chex
1/2 tsp cinnamon
1/3 cup (or more) white chocolate chips

Preheat oven to 350 degrees.

Mix prepared apples in a bowl. In a separate bowl combine sugar and cornstarch and spices. Place in a buttered 5x7 inch pan (or 9x9). In a food processor combine brown sugar, butter, cinnamon, and Chex and pour over apples. Bake 45 minutes. Top with white chips and bake 5 more minutes. Serves 4.

Top with vanilla ice cream, or just plain old cream!

This was one of those experiments that actually tasted good! My last one was a peach crisp which was totally horrible.

Pumpkin Snickerdoodles

Cream together:

1/2 cup butter

1/2 cup vegetable shortening

1 cup white sugar

1/2 cup light brown sugar

Blend in:

3/4 cup pumpkin puree

1 large egg

2-3 tsp. vanilla extract

Add the dry ingredients mixing until just blended. Do not over beat!

3-3/4 cups gluten free flour (I use Pamela's)

1-1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

They'll be a little sticky but I was able to still roll them lightly in my hand before placing them in the sugar coating.

Sugar coating:

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp allspice

After coating, place on an ungreased cookie sheet.

Flatten with the bottom of a glass.

Bake at 350 degrees for approximately 11 minutes. Cool. 

Brownies a'la Reese's, Peanuts and Krispies!

I got this recipe idea from Taste of Home and tweaked it to suit my gluten free diet. The original recipe used a brownie from the box and Betty Crocker, Pamela's and others have those readily available. I still prefer my brownies from scratch.

Can I just say...oh my!!! This is one that is definitely best served COLD!

Brownie base:
2 cubes of butter (1 cup)
1/3 cup cocoa
2 cups sugar
4 eggs
1-1/4 cup Pamela's Gluten Free Flour
1 tsp vanilla extract
14 Reese's Peanut Butter Cups, cut up
1/2 to 3/4 cup salted peanuts
Cream the butter, cocoa and sugar (I usually soften the butter just a bit in the microwave). Add eggs one at a time, beating slightly after each addition. Add flour. Mix until just moistened. If you over mix the GF flour it doesn't work as well. Pour into a 9x13 (or a little larger if you prefer a thinner brownie) and bake at 350 degrees for approximately 25 minutes. Open the oven door and sprinkle the cut up Reese's and peanuts on top of the brownies and continue baking for 5 or 6 more minutes. Cool completely.

Topping
While this is cooling, melt together:
2 cups semi-sweet chocolate chips
1-1/4 cup creamy peanut butter
1 T butter

Add: 1-1/2 cups of crisp rice cereal (I used EnviroKidz Organic Koala Crisp Cereal, but you could use the new GF Rice Crispies too) to the chocolate/peanut butter cream. Pour over cooled brownies. Sprinkle coarse sea salt over the top. Place in the refrigerator for at least 2 hours. I found they were better if it was even longer. Cut them up and give them away before you eat too many!!!

Coconut-Pecan Chicken with Red Pepper Mango Salsa

This was such a yummy dinner! I think I need to improve on my presentation and photographs. But, right now I feel lucky to even put this on this blog! Try it maybe with some coconut rice or something. I was going for a pina colada feel with the coconut, pineapple, mango and banana bread!

2 chicken breasts, sliced into strips

1/2 cup (or more) shredded unsweetened coconut

1/2 cup pecan pieces

1/2 tsp sea salt

1 egg with 1 tsp water, beaten

3 T canola oil

Preheat oven to 350 degrees. In a food processor, blend the coconut, salt, and the pecans together. Place in a shallow bowl. Beat the egg and water together and place in a shallow bowl.  Dip the chicken strips in the egg and coat with the coconut pecan. Heat the oil in a frying pan. Place coated chicken strips in the frying pan, brown on both sides and transfer to a glass baking dish and to the oven for approximately 12 minutes.

 1-1/2 cup chopped mango (fresh, frozen, or canned)
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 T chopped cilantro (fresh)
1 T vinegar (rice vinegar or apple cider vinegar)
1 T honey
1 T lime
1/2 tsp salt

Combine and serve over chicken.

I paired this with fresh pineapple and some banana bread that I had in the freezer.  A couple of other notes:  1) the unsweetened coconut was hard to find. There's plenty of sweetened coconut around. You have to look in the specialty isles.  2) If you don't want to make your own salsa, Costco sells a mango salsa that I think I actually liked better than this one.

Chorizo-Pepper-Potato Frittata

Hahaha! Say that one ten times! 

I tried this recipe from Rachel Ray's magazine and the family decided it needed some changes even though it was VERY good.  I've altered the recipe a little bit.  It also seemed to be lacking a sauce. We thought of three: 1) ketchup, 2) Harry & David's Pepper & Onion Relish (any of their varieties), or 3) Harry & David's Mango Chutney Relish. For calories sake, I would also decrease the amount of whole eggs and substitute more egg whites. I also didn't have a red pepper and used a yellow pepper instead. LOVED the taste, but it would be fun to use a mix of green, red and yellow peppers for color and a little more variety in taste. Just saying. I loved the chorizo, but you could use almost any sausage, bacon, etc. We also added fresh tomatoes to the salad greens - more flavor with them! 

1/4 cup olive oil (or less)

1/2 lb Chorizo

1/2 red onion, cut into small cubes

Salt and Pepper

1 red bell pepper cut into small cubes (yellow, or green, or all of them)

3 Yukon gold potatoes, peeled and cut into small cubes

6 large eggs, beaten (or 4 eggs and 4 egg whites)

1/4 pound mozzarella cheese, low fat, shredded

2 tsp balsamic vinegar

1 T olive oil

4 oz mixed greens

2 tomatoes

Preheat the oven to 375. In a medium ovenproof skillet (I used a cast iron skillet), heat 2 tsp olive oil over medium heat. Add the chorizo and cook until browned. Transfer the chorizo to another bowl. Add the onion to the skillet and cook until softened. Add the pepper and cook until crisp-tender. Add this to the chorizo bowl. Add 2 tsp (or more) back to the skillet and add the potatoes. Season with salt and pepper and cook, stirring often, until golden brown and semi-soft. Stir in the chorizo mixture, eggs and 2/3rds of the cheese. Give it a couple of minutes to set the bottom and then transfer the pan to the oven and bake until the center is set, about 8 minutes. Switch the broiler on and top the frittata with remaining cheese and broil until melted. Let it set for about 5 minutes or more so you don't completely blister your mouth when you bite into it! 

Either top with some kind of sauce as I stated above, or add more cheese than indicated.

Combine the olive oil and balsamic vinegar (you might also add a little shaved garlic, salt and pepper for more flavor) and toss with the greens. I served the fresh tomatoes on the side.

Lemon Chicken

Here's the recipe I made for dinner last night. It was SO YUMMY!!!
Footnotes as to what I would do differently to follow:

1 cup lemon curd
1/3 cup rice vinegar
1/2 tsp salt (I left this out of the curd mixture)
Vegetable oil, for deep-frying
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces (you could use firm tofu)
1 large red bell pepper, cut into matchsticks
2 bunches scallions, cut into 2-inch pieces

Batter:

1 cup water

3/4 cup GF flour (I used Pamela's)

2 T GF flour

1/2 cup cornstarch

1 T baking powder

1/2 tsp salt

Preheat the oven to 350 degrees. In medium bowl, whisk together the lemon curd and vinegar and salt. In a medium bowl, whisk together water, 3/4 cup flour, cornstarch, baking powder and 1/4 tsp salt. In another bowl, toss chicken pieces with 2 T flour and 1/4 tsp salt. Coat the chicken in the batter and deep-fry in about 2-inches of heated oil for approximately 5 minutes, or until golden brown. (I ended up just dumping the chicken into the batter and mixing it around and then pulling out each piece with tongs and placing it into the oil. It took about 3 batches and I had to turn the pieces over midway through the cooking process.) After the chicken is cooked, add the pepper and scallions to the oil and fry until crisp-tender. Add the veggies to the curd sauce. Arrange the chicken on a platter and pour the lemon sauce over the chicken.  Serve with rice and maybe a side of sugar snap peas sauteed in butter and garlic!

Okay, now, what I would do differently. I  would GRILL the chicken and veggies. I didn't really like the veggies deep-fried. I would prefer them roasted.  I also thought the deep-frying added WAY to many calories and grease to the dish. For a healthier version - go for the grill. Another thing you could do is just dust the chicken in cornstarch and fry it. That would eliminate a few more calories with the batter and still give you the crispy texture.

New Grains

Macey's in Utah have started carrying a brand line called New Grains. My FAVORITE product is the Granny B's sugar cookie imitation!!!  SO GOOD! They also have breads, mixes, and other cookies.  You need to try these! Here is the website. Check it out!

http://newgrainsglutenfreebakery.com/

APPLE CINNAMON PANCAKES

1/2 cup applesauce (with cinnamon)
1 apple, shredded or chopped very fine (I used a Pink Lady Apple)
1/2 cup Greek Vanilla Yogurt
2 eggs
2 cups Pamela's Gluten Free Baking Mix
1 T vegetable oil
1 tsp cinnamon
1/3 cup orange juice
1/2 cup (or more) Almond Milk (Original, Unsweetened)

Lightly blend all the wet ingredients. Add the baking mix stirring to just mix the flour. Let it sit for about 15 minutes or so before baking on skillet set at 350 degrees.

Spicy Flank Steak

1-1/4 pounds flank steak, sliced thin
6 scallions, finely chopped
1 cup cider vinegar
1/2 cup reduced sodium, gluten free, soy sauce
1/2 cup honey
2 T sugar (or agave)
2 T grated peeled fresh ginger (must be fresh!)
4 garlic cloves, minced
4 tsp Asian fish sauce
2 tsp chili garlic sauce (also from the Asian section)

If you place the steak in the freezer in advance, remove it to the fridge the day before you want to use it. If it's partially frozen, it will slice easier!

Combine all other ingredients in a large container, or a ziplock bag. Add the steak and marinate for approximately 2 to 4 hours.

If you want kabobs, soak the wooden skewers in water for at least 30 minutes before you put the steak on them. If you don't want kabobs, place the steak directly onto a broiler pan. You can either grill them on the grill or broiler them, either way. Be careful not to overcook them or you'll end up with jerky! (Which actually isn't that bad!)

Take remaining liquid, marinade, and pour into a saucepan. Bring to a boil, reduce heat, and allow to reduce and thicken. Stir often. Use as a dip, or put the steak over rice and top with some of the sauce. It's SO yummy!!!

You could either stir fry some veggies, or serve this with rice and a salad.

Vegetable Frittata

7 red potatoes, cubed and boiled for 10 minutes
1/2 of leek, chopped
1 pkg sliced mushrooms
3 cloves of garlic, chopped or grated
1/2 of bunch of asparagus, chopped
1 green zucchini (small)
1 yellow zucchini (small)
8 eggs
2 cups milk (I used almond milk)
1/2 tsp salt
1/2 tsp Thyme
1 cup shredded cheese (your choice)

Place boiled potatoes in buttered 9x13 inch baking dish (I actually used the larger one). Place zucchini on top of potatoes.  Saute the leek, mushrooms, garlic and asparagus in 1 Tlb oil for approximately 7-8 minutes. Combine with potatoes and zucchini.  Blend eggs and milk together with salt and Thyme. Pour over vegetables. Bake at 350 for 35-45 minutes, or until egg is set. Watch the bottom of the pan, the egg will burn if overcooked. Place cheese on top of cooked frittata and place back in the oven just until the cheese melts.

My FAVORITE thing to top it with is Harry & David's Mango Chutney Relish, or their Pepper and Onion Relish (Original) is my second choice.  http://gifts.harryanddavid.com/search?w=pepper%20and%20onion%20relish

Pina Colada Trifle

I got this recipe off of Pinterest, posted from Food.com. I tweaked it to suite my gluten free diet for our Easter celebration. IT WAS INCREDIBLE!!! No one even knew it was gluten free either! I also increased the amount of ingredients in the cream. That's the thing about a trifle, you can never have TOO much cream!

CREAM
1 pint heavy whipping cream
1/2 tsp rum extract
1 large jar (13 oz) Marshmallow Cream
1 large can (20 oz) crushed pineapple, drained, reserve liquid
4 large bananas
1 jar Maraschino Cherries
2 cups flaked coconut

Whip heavy cream until stiff. Add rum extract. Combine marshmallow cream and drained pineapple. Add 1-2 tablespoons of reserved pineapple liquid to marshmallow cream. Fold marshmallow mixture into whipped cream.

Bake 1/2 cup coconut in 350 degree oven in a pie tin, or something, until golden brown. You can stir it every few minutes.

BLONDE BROWNIE
2/3 C melter butter
2 C brown sugar
2 large eggs
2 C Pamela's Gluten Free Flour Mix
1 tsp baking soda
1 tsp salt
2 tsp Vanilla extract

Combine melted butter and brown sugar. Add eggs and vanilla extract, then mix until blended. Combine dry ingredients and mix into wet ingredients until just barely blended. Do NOT over mix. Bake in buttered 9x13-inch pan at 350 degrees for approximately 25-30 minutes. Cool completely. Slice into small squares.

LAYERING
Small amount of cream, then 1/3 of the brownies, then 1 sliced banana, about 8 maraschino cherries, then cream, 1/2 cup coconut--- 1/3 brownies, 1 sliced banana, cherries, cream, coconut---1/3 brownies, then remaining cream, 2 sliced bananas, remaining cherries and toasted coconut on top.

BETTER-THAN-SEX CHEX-MIX

I got this recipe off Pinterest.  It says the recipe is by TBSPSusan. It was SO GOOD I just had to share it! There are a lot of steps to it, but it's totally worth it.

8 cups Chocolate Chex cereal 
(I used the entire box, which by the way, was really hard to find! I may try it with Corn or Rice Chex next time, but it won't be nearly as decadent.)
Place in large bowl.

3/4 cup packed brown sugar
6 T butter
3 T light corn syrup
1/4 tsp baking soda
In a 2-cup microwaveable bowl, or measuring cup, combine brown sugar, butter and corn syrup. Microwave uncovered on high for 1 minute. Stir until melted and smooth. Microwave 1 more minute. Stir in baking soda until dissolved. Pour over chocolate chex. Stir until evenly coated. Microwave on high for 3 minutes in 1 minute intervals, stirring in between. Spread on large cookie sheet covered with wax paper. Cool approximately 10 minutes. Break into bite sized pieces.

1 cup Reese's Peanut Butter Cups (MINI size)
1 cup miniature marshmallows
Evenly sprinkle the mini PB cups and marshmallows over the cooled chex mixture. (I'm thinking you could even substitute any kind of GF candy or chopped candy bars or toffee bits in place of the PB Cups.)

1/2 cup caramel bits 
1 T heavy cream (I used Almond Milk)
(You can find the caramel bits in the baking aisle by the chocolate chips, sometimes, or use regular caramels chopped into small pieces.) Combine caramel bits and cream in small microwaveable bowl. Microwave on high about 1 minute or until chips can be stirred smooth. Drizzle caramel over chex mixture.

1/2 to 3/4 cup of MILK chocolate chips (you could also use dark if you want to be more healthy!)
1/2 to 3/4 cup of WHITE chocolate chips
1 tsp coarse sea salt
Separately melt the chips and drizzle over the chex mixture. While chocolate is still wet, sprinkle salt all over.  Refrigerate until set and then break apart in large chunks. Store in tightly covered container.

I actually took the crumbs, or leftovers, and ate them with a sliced banana and some chocolate almond milk. It was AWESOME!!!  Next time I make it I'll take a picture. It was eaten too fast this time!

New favorite restaurant!

http://www.snoozeeatery.com/

We went to breakfast at Snooze! It's mostly a breakfast/brunch and a little lunch place and everything but the sweet potato pancakes and the red velvet pancakes can be made gluten free!!! There are locations in Colorado and one just opened in San Diego!

Reese's Peanut Butter Cupcakes (gluten free style)

1 pkg Pamela's Gluten-Free Chocolate Cake Mix (21 oz)
2 T Cocoa
1/2 cup Peanut Butter
1-1/3  C water
1/3 C oil
3 eggs
1 tsp Vanilla Extract
1 pkg Reese's Miniatures

Place all ingredients, except for the Reese's, in a medium sized mixing bowl. Blend lightly until cake mix is just moistened. Preheat the oven to 350 degrees. Place cupcake papers in pan and place one unwrapped Reese's in each cup. Place enough cake batter in each cup till it's approximately 2/3 or 3/4 full. Bake 16 minutes or so. Allow to cool. Frost with chocolate/peanut butter frosting. Use a cake decorator bag if you want it to look fancy. Note: I tried the larger peanut butter cups and they're good, but the chocolate was almost burnt and a little crispy. The miniatures did work better.

Chocolate Peanut Butter Frosting
1/2 C butter
1/2 C shortening
4 C powdered sugar
1 tsp vanilla extract
8 T milk (I used chocolate almond milk - YUM)
3/4 C cocoa powder
1 cup peanut butter (creamy is best)

Combine and moisten with additional milk to desired consistency. (I ended up adding an extra cup of powdered sugar and more chocolate almond milk.)

This recipe made approximately 24 cupcakes.