BEST EVER GLUTEN FREE COOKIES... i told you so!

A love note from my bestie in Maui...

Hey there SweetThang....here is the recipe for your cookies:

3/4 cup brown rice flour
1 1/2 cup sorghum flour
1 teaspoon xantham gum
1 teaspoon baking soda
1 teaspoon salt
7 ounce bag sweetened coconut flakes (toast half)
8 ounces unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
toasted pecans
1 bag chocolate chunks
dried cherries, plumped with some hot water

Method:
-grind the untoasted coconut (in coffee grinder if you have one) & combine with the other dry ingredients (not the sugars).
-cream the butter & sugars in a stand mixer until light & fluffy...5 minutes or so, scraping down the sides of the mixer from time to time.
-add the eggs one at a time, then add the vanilla extract.
-add the dry ingredients and mix just to combine.
-add the chocolate chunks, nuts, cherries and the toasted coconut.
-portion the cookies with ice cream scooper or spoon & chill a few hours or over night.
-Preheat oven to 350 degrees. Space out the chilled cookies on a parchment lined baking sheets. Press down the cookies with palm of your hand to flatten out the top a bit.
-bake 8-10 minutes until the cookies are nice and toasty brown and set in the middle.
-enjoy & remember that I miss you!

Holiday Nuts- and no I am not talking about your family :)

Feeling a little bit "SPICY" after eating our yummy cupcakes yesterday? Try our Spiced Nuts they are guaranteed to make you smile!

SPICED NUTS

2 tablespoons butter 

1/4 cup light brown sugar 

2 tablespoons water 

1/4 teaspoon ground cumin 

1/4 teaspoon cayenne 

1/4 teaspoon ground cinnamon 

1/2 teaspoon salt 

2 cups mixed nuts...we use walnuts, pecans, hazelnuts, cashews 

and almonds 

1. Mix cumin, cayenne, cinnamon & salt in a small bowl 

and reserve. 

2. Heat nuts in oven at 350 degrees on a sheet pan till lightly

toasted stirring occasionally to insure consistent browning.

3. Transfer nuts to a bowl and set aside. 

4. In a skillet add the butter, sugar, water and spices and cook 

over medium heat, stirring, until a glaze forms, about 

5 minutes. Add the nuts to the skillet and toss to combine 

with the glaze. Continue to sauté the nuts for 5 minutes. 

5. Remove from the heat and transfer to a baking sheet sprayed 

with Pam nonstick spray, separating with a fork. 

6. Let rest until cooled and the glaze has hardened. 

7. Store in an airtight container.

ENJOY!!

Crockpot: It's what's for breakfast!

• Meat: 1 lb ham, bacon OR sausage; cooked, degreased and crumbled/diced
• 1 small onion, diced
• 1 small bell pepper, diced
• 16 oz. hash browns, frozen
• 3/4 cup cheese, shredded (co-jack or cheddar are Crock Pot Girl's favorites)
• 6 eggs
• 1/2 cup 2% milk
• scallions (Optional)
• Salt & Pepper to taste

1. Grease or use a crock pot liner.

2. Layer ingredients starting with frozen hash browns followed by meat, onions, peppers, and cheese.

3. Repeat layer twice and top with scallions.

4. Beat the eggs, milk, salt & pepper together.

5. Pour over the layered ingredients in the crock pot (ensure everything gets moistened well)

6. Cover. Cook on low for 7 hours.

Happy Crocking!

Paella- on a stovetop!

Stovetop Vegetarian Paella

Serves 4 to 6

Enjoy this simple vegetarian version of classic Spanish paella. We added lima beans and peas for extra flavor and protein. Topping with grilled tempeh would provide an even bigger protein boost. Rice in paella should be al dente, so take care not to add too much water.

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup uncooked jasmine or basmati rice
1/4 teaspoon saffron strands
1 (14-ounce) can whole tomatoes, drained
1 small green bell pepper, cored, seeded and chopped
1 small yellow bell pepper, cored, seeded and chopped
1 cup frozen lima beans
2 cups gluten-free vegetable broth
1 cup frozen peas
Lemon wedges for garnish

Directions

Heat oil over medium heat in a large skillet. Add onions and garlic and cook for 3 minutes. Add rice and saffron and continue to cook, stirring constantly, for 1 minute more. Add tomatoes and stir to break up with a large spoon. Add peppers and lima beans and cook, stirring, for 1 minute more. Add broth and bring to a boil. Boil for 2 minutes, then reduce heat to a simmer. Cover and cook for 10 minutes. Check to see if more liquid is needed to prevent sticking. If so, add about 1/4 to 1/2 cup water, then cover and cook another 5 minutes.

Stir in peas and cook until just tender and liquid is absorbed. The rice should not be over-cooked, but just slightly al dente. (If not tender enough, you may add a bit more water and continue cooking.) Serve garnished with lemon wedges.

Chicken Pot Pies, for the cooler weather!

Chicken "Pot Pie" with Crunchy Brown Rice Crust

Serves 6

This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust :)

Ingredients

1 tablespoon vegetable oil, plus more for greasing
1 tablespoon butter
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms
2 teaspoons chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
Salt and pepper to taste
1/4 cup brown rice flour
1 1/2 cups low-sodium gluten-free chicken broth
1 cup whole milk
1 cup cooked brown rice or brown and wild rice blend
1/4 cup shredded Parmesan cheese
1/2 teaspoon sweet paprika
1/2 cup frozen peas

Directions

Preheat oven to 400°F. Lightly grease a 9-inch pie dish with oil; set aside.

Heat oil and butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes. Meanwhile, combine rice, cheese, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips. Bake until bubbly and crust is crisp, about 30 minutes.

CHEESY JALAPENO CORNBREAD.. it deserves the full caps!

3 cups Bobs Red Mill Flour
1 cup  Bobs Red Mill Cornmeal
1/4 cup sugar
2 tablespoon baking powder
2 teaspoon kosher salt
2 cups milk
3 large eggs, lightly beaten
1/2 lb (2 Sticks) unsalted butter
12 ounces aged extra sharp cheddar cheese
7 finely chopped jalapenos
5  finely chopped scallions

Combine solid ingredients, in a separate bowl combine wet. Combine 8 ounces shredded cheese, 5 jalapenos and 3 scallions. Incorporate all ingredients in a sheet pan. Let sit for a half hour. Sprinkle extra cheese, jalapenos and scallions to the top before cooking.

Bake at 350 for 25 minutes! Rotate pan half way through!

Olivette Garlic Smashed Potatoes

Olivette Garlic Smashed Potatoes

 
2 lbs baby Yukon Gold potatoes
1/3 cup Olivette Garlic Infused Olive Oil
1 tbsp + 1 tsp sea salt
Cracked black pepper to taste

Preheat oven to 400°
In large saucepan, cover potatoes with water and add 1 tbsp of sea salt
Bring to a full boil and cook until potatoes are tender and can be pierced easily with the tip of a knife
Drain the potatoes thoroughly
Rub a sheet pan liberally with Olivette Garlic Infused Olive Oil
Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with Olivette Garlic Infused Olive Oil
Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste
Drizzle liberally with the remaining Olivette Garlic Infused Olive Oil and bake until golden brown and crisp.