All content

Name: Grilled Georgia Peaches
Yield: 8
Cuisine: American
Ingredients: 4 in peaches, cut half, pits taken out; 1/8 cup brown sugar; 2 ounces mascarpone cheese, room temperature; 4 tablespoon fresh honey; 1 tablespoon oil

Grilled Georgia Peaches And Cream

Jun 19, 2020 · 8 Comments

Grilled peaches and cream recipe slices juicy ripe peaches halves on the grill and then secret sprinkles them with brown sugar glaze and a dollop of fresh whipped mascarpone cheese and a sweet drizzle of gooey honey!

Table of Contents

Best Grilled Peaches with Cream:

One of the best things about the summer grill is all of the options for things to put on it.

I love grilling meats and summer veggies of course, but I also love grilling fruits for an amazing dessert option.

I love grilling pineapple, pears, watermelon, and sweet Georgia peaches.

Grilling fruit brings out their natural sweet flavors, but also leaves a savory taste from the grill, and a little extra texture from the char of the grill top.

The family and I made some amazing grilled Georgia peaches the other day with brown sugar rubbed in and topped with whipped mascarpone and fresh Tennessee honey.

These peach halves were so light and fresh, sweet and savory, and a healthy twist of a sweet dessert.

This is our favorite dessert by far right now, and it should, because this Sunday is Father's Day and National Peaches And Cream Day!

So let's just say that I am stocking up on more peaches today so that I have something to grill up on Sunday.

They don't last long when they taste this good!

Gluten Free Grilled Peaches and Cream ready to be served

Simple Ingredient List:

4 in peaches, cut half, pits taken out
brown sugar
mascarpone cheese, room temperature
fresh honey
cooking oil

Easy Instructions:

Rub the oil on the area of the grill that the peaches will cook.
Place each peach half pit-side down, on the oiled grill over medium heat until grill char marks form on the touched surface of each peach, about 3-4 minutes.
Flip the peaches over, pit-side up. Place a small amount of brown sugar over the inside of each peach half and continue to grill. After approximately 2-4 minutes, the brown sugar will have turned into a brown glaze.
Take off the grill, add 1 teaspoon of whipped mascarpone (take your room temperature mascarpone and with a spoon, quickly stir the cheese until it becomes light and fluffy, about 30 seconds) in the pit area, and drizzle with 1 tablespoon honey.

Gluten Free Grilled Peaches and Cream in a white plate

Peaches for this Recipe:

This is very simple... use ripe peaches for the best experience.

If they are slightly softened and you can easily smell peach exuding from them - then they are perfectly ripe for this recipe!

If they are hard as a rock or they are squishy and super soft, then they aren't going to be best for this recipe.

Grilled Peach Pairings:

Well, if the grill is hot and ready, you might as well grill up your entire meal.

I mean... we usually treat these grilled peaches as a dessert, but you can definitely treat them as a sweet side dish, snack, or main course if you're a dessert-before-dinner type of person (I am!).

We love to start our meal with grilled jalapeno poppers and grilled marinated potato skewers.

Great grilled pairings include our grilled rosemary skewers and as a main course we have been almost living off of the BBQ Bacon Pineapple Chicken Kabobs or our ever-popular Adobo Pork Ribs!

Of course these grilled creamy sweet peaches are going to be delectable with anything else, but they are particularly amazing on a warm summer evening after being served up a sizzling spicy meal!

The sweet honey and calm creamy sweet cheese help cut through the spice that is left on your palate from dinner.

Other Grilled Favorites:

Honey Sriracha Grilled Wings

Buffalo Blue Cheese Corn on the Cob

Cuban Mojo Chimichurri Pork Ribs

Grilled Strawberry Mango Chicken

Grilled Spicy Steak Pinwheels

Easy BBQ Bacon

Skinny Mexi Grilled Corn

Brown Sugar-Glazed Pork Chops

Storing Leftovers:

You won't need to worry about this - there won't be any.

BUT... if you are the exception - store the leftover grilled peaches in an airtight container in the fridge for up to 2 days.

Recipe Summary:

If you make my grilled peaches & cream recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this grilled peaches recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Grilled Georgia Peaches

Yield: 8

Ingredients

4 in peaches, cut half, pits taken out
⅛ cup brown sugar
2 ounces mascarpone cheese, room temperature
4 tablespoon fresh honey
1 tablespoon oil

Instructions

Rub the oil on the area of the grill that the peaches will cook.
Rub a small amount of brown sugar over the inside of each peach half.
Place each peach half pit-side up, on the oiled grill over medium heat until the brown sugar has turned into a brown glaze. Flip the peaches over and allow the pit-side of the peaches to cook for 1-2 minutes.
Take off the grill, add 1 teaspoon of whipped mascarpone (take your room temperature mascarpone and with a spoon, quickly stir the cheese until it becomes light and fluffy, about 30 seconds) in the pit area, and drizzle with ½ tablespoon honey.

This post was first published on June 19, 2015 and last updated on June 19, 2020.

Pan-Fried Blue Cheese Brussel Sprouts

Jun 17, 2020 · Leave a Comment

This pan-fried blue cheese brussel sprouts recipe gives you a warm, sophisticated side dish in 15 minutes or less. Fresh brussel sprouts are pan fried and tossed in cracked pepper, toasted walnuts or pecans, and blue cheese crumbles, just on the verge of melting to the top of each brussel sprout! Grab your fork!

Table of Contents

Easy Blue Cheese Brussel Sprouts:

This recipe calls for just 5 very simple ingredients and only takes me 15 minutes from start to finish.

It's highly customizable - add this, take out this. Toast this, change this to that.

I've explained all of the most common adjustments in the sections "ingredient variations" below.

This is one of those recipes that is hard to mess up and anyone can make.

It definitely is a recipe you can serve at a fancy dinner party, with it's handsome good looks and sophisticated taste!

No one needs to know how easy it was to put together! It'll be our little secret!

Ingredient List:

1 bag fresh brussel sprouts, trimmed and cut in half
1 Tablespoon olive oil or butter
¼ teaspoon fresh ground pepper
⅓ cup crumbled bleu cheese
⅓ cup chopped walnuts, toasted {you don't have to toast them if you don't want to!}
Salt to taste (optional)

Simple Directions:

In a large nonstick skillet over medium heat, melt the butter or heat your oil, then add in your brussel sprouts. Saute for 10-15 minutes, stirring and flipping the sprouts occasionally until the desired tenderness is achieved. See recipe pro tips section on tenderness.
After the brussel sprouts have been cooked to your desired tenderness and while still hot, quickly sprinkle the pepper, cheese, and walnuts on top, and stir to combine until the cheese starts to become slightly melted. Serve immediately.

Recipe Pro Tips:

If you like a more tender-crisp brussel sprout, you will likely saute the brussel sprouts for 10-12 minutes in the skillet.

For more tender and soft brussel sprouts, you will likely need to saute the sprouts for more like 13-15 minutes.

If you would like your nuts toasted, toss them in the last 3-4 minutes of when your brussel sprouts are sauteing to give them a slight toasting and softening to them.

Ingredient Variations and Substitutions:

You can substitute pecan pieces in for the walnut pieces and gorgonzola or goat cheese for the blue cheese if you are need of a switcharoo.

Pan-Fried Blue Cheese Brussel Sprouts are ready to be served

Storing Your Leftovers:

You can store your leftover blue cheese brussel sprouts in an airtight container in the fridge once cooled down to room temperature for up to 3 days.

They won’t last that long in your fridge once you know how easy they are to reheat and devour again!

Reheating Instructions:

To reheat your leftover refrigerated brussel sprouts, simply place the amount you would like reheated in a microwave-safe dish with a cover on it in the microwave with your sprouts.

Microwave on high in 30 second increments, checking the temperature after each 30 second cooking interval until the desired temperature is met.

Brussel sprouts can heat up quite quickly in the microwave so be sure to check them every 30 seconds for doneness. Don’t burn yourself!

Pan-Fried Blue Cheese Brussel Sprouts in a pan

Recipe Summary:

If you make my Blue Cheese Brussel Sprouts, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Pan-Fried Brussel Sprout recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Pan Fried Blue Cheese Brussel Sprouts

Yield: 4

Prep Time: 2 minutes

Cook Time: 13 minutes

Total Time: 15 minutes

Ingredients

1 bag fresh brussel sprouts, trimmed and cut in half
1 Tablespoon olive oil or butter
¼ teaspoon fresh ground pepper
⅓ cup crumbled bleu cheese
⅓ cup chopped walnuts, toasted {you don't have to toast them if you don't want to!}
Salt to taste (optional)

Instructions

In a large nonstick skillet over medium heat, melt the butter or heat your oil, then add in your brussel sprouts. Saute for 10-15 minutes, stirring and flipping the sprouts occasionally until the desired tenderness is achieved. See notes on tenderness.
After the brussel sprouts have been cooked to your desired tenderness and while still hot, quickly sprinkle the pepper, cheese, and walnuts on top, and stir to combine. Serve immediately.

Notes

If you like a more tender-crisp brussel sprout, you will likely saute the brussel sprouts for 10-12 minutes in the skillet. For more tender and soft brussel sprouts, you will likely need to saute the sprouts for more like 13-15 minutes.

Chicken with White Wine Cream Sauce

Jun 15, 2020 · Leave a Comment

This 10-ingredient Chicken With White Wine Cream Sauce is both savory and creamy, with hints of fresh herbs, vegetables, and wine! It's perfect for a quick weeknight meal with a sophisticated taste!

Table of Contents

Favorite Homemade Meal Made With Wine!

That's right! This is one of my all-time FAVORITE dishes to make at home at it even involves cooking with white wine!

Of course, there are tricks around using the white wine as an ingredient and I will walk you through those steps.

Besides the wine, there are only 9 other ingredients you'll need to create the perfect little recipe in your own kitchen!

This dish is also gluten-free and can be done on the stovetop or in your Instant Pot or pressure cooker!

The chicken breasts are seared and browned in the skillet or in the bottom of your pressure cooker.

Then the chicken is removed and we get to work on the creamy white wine sauce with fresh herbs!

Now when I saw "work" I don't really mean work.

In fact, most of the work is pouring yourself a glass of the white wine that you are cooking with.... to keep you cool and you know... ahem, hydrated 😉

chicken breasts in white wine sauce that is thick and creamy in saucepan

Creamy Saucy Chicken Pairings:

Quick Teriyaki Green Beans

Bacon Walnut Brussel Sprouts

Air Fryer Asparagus

Sriracha Mayo Cream Broccoli

Easy Blue Cheese Green Beans

You'll Need These 10 Ingredients:

butter
skinless, boneless chicken breasts or thighs
½ red onion, chopped
minced garlic
mushrooms of choice, chopped
bacon bits
dry white wine
cream
salt and pepper to taste
fresh rosemary or thyme to taste (I like to use 2-3 Tablespoons)

Wine Alternatives:

Yes, you do NOT have to use wine in this recipe to make it and make it more than delicious!

If you don't want to use wine for this dish, this is what you need to do:

Combine ½ cup of chicken broth or stock with ¼ cup apple juice, and 2 Tablespoons of Dijon mustard!

Shhhhh! This is our little secret!

Stovetop Directions:

Melt the butter in the bottom of a large skillet over medium heat. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.
Add the chopped onion and minced garlic to the buttered skillet and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.
Add the chicken back into the skillet and pour in the white wine. Allow the skillet to simmer for 5 minutes covered. Remove the cover, add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer.
Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to ¼ it's original amount. Remove the skillet from heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.

Instant Pot Pressure Cooker Instructions:

Melt the butter in the bottom of the pressure cooker using the 'sear' or ;saute' function. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.
Add the chopped onion and minced garlic to the bottom of the buttered pressure cooker and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.
Add the chicken back into the pressure cooker and pour in the white wine. Allow the Instant Pot to simmer the ingredients for 5 minutes uncovered. Add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer.
Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to ¼ it's original amount. Remove the chicken and sauce from the heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.

What Pressure Cooker to Use?

This post may contain affiliate links.

I have two favorite pressure cookers: My first is my Instant Pot – love that guy!

My second one is my Pampered Chef Quick Cooker – Man is this thing worth the money!

You’d be perfectly happy and more than content with either pressure cooker option here.

Recipe Pro Tips:

To make this take as little time as possible, I start my butter melting while gathering my other ingredients and preparing the plate of the four mixture.

That way, when you are ready with your coated chicken, your butter will be all melted and ready for it’s savory adventure!

What To Do With Leftovers?

You will very very likely not have anything left over.

Do not be surprised if the plates are even licked clean on this recipe because the sauce is so insanely savory and delicious!

BUT, if you find yourself with some leftovers, simply place the cooled-to-room-temp chicken and cream sauce in an airtight food-safe container in the fridge for up to 2-3 days.

Reheat Instructions:

To reheat your leftovers, place them in a microwave-safe dish or plate with a loose-fitting cover on it to help prevent splatter in your microwave, making sure that hot air can still escape between the dish and the cover or top.

Microwave on high power for 45-90 seconds depending on how hot you like your leftover chicken and sauce!

Recipe Summary:

If you make my Chicken in Creamy White Wine Sauce, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Chicken with White Wine Creamy Sauce recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Chicken with White Wine Cream Sauce

Yield: 4

Prep Time: 2 minutes

Cook Time: 30 minutes

Total Time: 32 minutes

Ingredients

4 Tablespoons butter
4 boneless chicken breasts or thighs
½ red onion, chopped
1 ½ Tablespoons minced garlic
1 cup mushrooms of choice, chopped
½ cup bacon bits
¾ cup dry white wine
1 cup cream
salt and pepper to taste
fresh rosemary or thyme to taste I like to use 2-3 Tablespoons)

Instructions

Melt the butter in the bottom of a large skillet over medium heat. Add the chicken breasts and brown each side for 5 minutes, then remove from the heat to rest on a plate. Set chicken aside.
Add the chopped onion and minced garlic to the buttered skillet and allow to saute until the onion becomes translucent and fragrant. Then add in the mushrooms and bacon bits and allow it all to saute for an additional 3-4 minutes, until the mushrooms are tender.
Add the chicken back into the skillet and pour in the white wine. Allow the skillet to simmer for 5 minutes covered. Remove the cover, add in the cream, salt and pepper, and fresh rosemary or thyme and allow to heat back up to a simmer. Allow to simmer for an additional 10-15 minutes, stirring occasionally, until the sauce is reduced to ¼ it's original amount. Remove the skillet from heat once the internal temperature of the chicken reaches 165*F and the sauce is becoming thickened.

Notes

This recipe post contains instructions on how to make this dish in both the Instant Pot / pressure cooker and on the stove with a skillet.

Gluten-Free Sweet Potato Casserole

Jun 13, 2020 · 1 Comment

This gluten-free sweet potato casserole is just like Grandma made it, all gluten-free! Smooth mashed sweet potatoes are sweetened and sprinkled in a sugary pecan crumble, with melted gooey marshmallows toasted on the very top!

Table of Contents

Best Gluten Free Sweet Potato Casserole:

This sweetened casserole is more than incredible, it's over the top!

It's the perfect side dish to any holiday table spread or hearty weeknight meal.

Half the time, my family wants it with extra sugar-pecan topping and no marshmallows.

At other times they want the toasted marshmallow crust.

Either way my family wants to head is a delicious idea!

There are three basic layers to this dish:

Softly mashed sweet potatoes and smoothed together easily.
A brown sugar and pecan crumble is added to the top of the sooth and silky potatoes
Mini marshmallows are tossed on top of the pecan layer an then melted and toasted to perfection!

This post may contain affiliate links.

Recipe Ingredients:

5 large sweet potatoes, washed
5 Tablespoons butter, divided
1 cup light brown sugar, divided
2 large eggs
1 ½ teaspoons gf vanilla extract
½ teaspoon salt
3 ½ Tablespoons gluten-free flour blend
⅓ cup pecans, chopped
3-5 cups gluten-free marshmallows

Serving Gluten Free Sweet Potato Casserole

Easy Directions:

Preheat your oven to 350*F and spray an oven-safe casserole dish with cooking spray. Set aside.
Clean the sweet potatoes, poke holes in them using prongs of a fork, and place them in the microwave for 9 minutes on a large plate. After 9 minutes flip them over and microwave for another 9 minutes.
Remove the potatoes from the microwave, cut each potato in half using a knife, and scoop out the orange centers with a spoon, placing the potato center into a large mixing bowl.
Mash the potatoes using a potato masher, then add in 3 Tablespoons butter, ½ cup brown sugar, eggs, vanilla, and salt while the potatoes are still hot, and mash until smooth and well combined. Place the mashed potatoes in the bottom of the casserole dish.
In a small mixing bowl stir the flour, ½ cup brown sugar, pecans, and 2 Tablespoons melted butter until combined and crumbly. Sprinkle the topping over the mashed potatoes, and then sprinkle the marshmallows on the very top of the pecan-crumble layer.
Bake on the middle rack for 24-26 minutes, or until the marshmallows start to toast into a nice golden brown. Remove from oven and allow to cool for 3-4 minutes before serving.

Can You Make This Ahead of Time?

Yes yes yes! You sure can!

You can make all three layers (the sweet potato, the sugar-pecan, and the marshmallow layers), and layer them all accordingly into the baking dish that you will bake it in.

Place this ful baking dish, covered in plastic wrap, in the fridge overnight until you are a few minutes away from baking.

When you are ready to bake this casserole, simply take it out of the fridge and place it on your counter when you preheat your oven.

By the time your oven is done preheating, your sweet potato casserole will be ready to slip in that oven of yours and bake!

What To Do With Leftovers:

Make sure that your cooked sweet potato casserole has cooled down completely to room temperature before storing your leftovers.

Once cooled to room temp, place your leftovers in a food-safe plastic or glass storage container with an airtight lid.

Place in the fridge for up to 4-5 days.

Reheating Instructions:

To reheat, place the amount you would like to reheat on a microwave-safe dish with a loose-fitting cover to help prevent splatter in your microwave.

Make sure that whichever lid or cover you are using still allows air to escape while reheating.

Reheat on high power for 45-60 seconds, depending on how much you are reheating at one time and how hot you like your leftover sweet potatoes.

Other Insane Gluten-Free Side Dishes:

Best Gluten-Free Corn Souffle

Roasted Sweet Potato Brussel Sprout Hash

Greek Yogurt Twice Baked Potatoes

Pumpkin Mac and Cheese

A spoon full of Gluten Free Sweet Potato bake

If you make my Gluten Free Sweet Potato Bake, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Sweet Potato Casserole recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten-Free Sweet Potato Casserole

Yield: 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

5 large sweet potatoes, washed
5 Tablespoons butter, divided
1 cup light brown sugar, divided
2 large eggs
1 ½ teaspoons gf vanilla extract
½ teaspoon salt
3 ½ Tablespoons gluten-free flour blend
⅓ cup pecans, chopped
3-5 cups gluten-free marshmallows

Instructions

Preheat your oven to 350*F and spray an oven-safe casserole dish with cooking spray. Set aside.
Clean the sweet potatoes, poke holes in them using prongs of a fork, and place them in the microwave for 9 minutes on a large plate. After 9 minutes flip them over and microwave for another 9 minutes.
Remove the potatoes from the microwave, cut each potato in half using a knife, and scoop out the orange centers with a spoon, placing the potato center into a large mixing bowl.
Mash the potatoes using a potato masher, then add in 3 Tablespoons butter, ½ cup brown sugar, eggs, vanilla, and salt while the potatoes are still hot, and mash until smooth and well combined. Place the mashed potatoes in the bottom of the casserole dish.
In a small mixing bowl stir the flour, ½ cup brown sugar, pecans, and 2 Tablespoons melted butter until combined and crumbly. Sprinkle the topping over the mashed potatoes, and then sprinkle the marshmallows on the very top of the pecan-crumble layer.
Bake on the middle rack for 24-26 minutes, or until the marshmallows start to toast into a nice golden brown. Remove from oven and allow to cool for 3-4 minutes before serving.

Gluten-Free Comfort Foods CookBook

Jun 9, 2020 · Leave a Comment

It's here! It's here! The Gluten-Free Comfort Foods Cookbook delivers 101 recipes right to your kitchen. The cookbook is a crave-worthy cookbook of familiar favorites and is available for pre-order right now!

I can't believe that the day is finally here that I can share my BIG secret with you!

No, I'm not pregnant, but I have been busy baking up something at home during quarantine!

This cookbook has literally been blood, sweat, and a few real tears, to get this book to fruition - writing a book is no joke!

Six months of hard work has paid off and now I proudly have a collection of my favorite gluten-free favorites all in one book, to share with you!

I don't know about you, but there is something magical and special about using cookbooks to cook with.

Flipping through pages and looking at the incredible pictures between your fingers can be just so cathartic and relaxing.

Cooking from a cookbook will never go out of style - at least in my household.

And this cookbook is not you ordinary cookbook - I wanted to offer the reader a lot of support, tips, and stories along the way - to help you through your gluten-free journey.

Here are just a couple reasons why I think this book stands out from the rest:

All but a few recipes have 10 ingredients or fewer
No wacky, expensive, or hard-to-find ingredients that you'll use once and then it sits in the back of your pantry for years afterwards
Low-cost, delicious recipes that are gluten-free versions of the comfort foods you know and love!
Large portion sizes to maximize on effort–cook once, eat twice (or three times!)
Almost every recipe takes under an hour to make
Recipes are given labels such as 30-minute recipes, dairy-free, nut-free, etc.
Charts and helpful info/tips for ingredient substitutions to accommodate allergies or dietary preferences!

These 101 incredible recipes have been in my family for years, or crafted and loved on by my family in my own kitchen.

You won't find these types of gluten-free recipes anywhere else!

Made from scratch, these homemade dishes lack all the gluten, but no one can tell!

Order Your Book:

So.... how do you get your hands on this book???? Great question!

Currently, this book is on sale and you should order it NOW.

So let me tell you why you should be ordering your book.

Thank you so so SO much for your support in this new adventure and I hope that you and your family just LOVE the incredible recipes inside of it!

Grilled Marinated Potatoes on Skewers

Jun 8, 2020 · 2 Comments

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade

Addicting Grilled Marinated Potatoes on fun skewers are the quick grilled side dish you have been looking for! Potato slices are marinated in a simple marinade of cumin, garlic, pepper, and Mazola® Corn Oil, then sprinkled with breadcrumbs, and kissed on the grill to produce tender warm potato centers with crunchy crisp garlicky outer coating! A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

Table of Contents

Easy Grilled Marinated Potato Skewers:

Wow! Do I have a treat for you today! The first time I tried this recipe out, I was very skeptical that it would work.... and it didn't.

The taste - phenomenal! The problem was was the evenness of the grilled potatoes.

Since my first attempt at this recipe I have mastered the incredibly easy technique of putting the potatoes on the skewers in a way that they cook evenly and perfectly.

With my easy to follow tips, you will have marinated potatoes on fun skewers with a crunchy outer coating and perfectly warm and tender-delicious on the inside!

These are fun for kids - well, because SKEWERS!

And adults like them just as much because of the warm bites of garlicky potatoes with the perfect amount of crunch all wrapped up in a fresh new potato recipe!

Oh and did I mention how insanely easy these are to make??? Cuz they are!

They are totally addicting for the whole family!

grilled marinated potatoes on skewers close up view

Marinated Potatoes Ingredient List:

russet or yukon gold potatoes, sliced into 1" slices or "coins"
Mazola Corn Oil
ground cumin
garlic powder
salt and pepper
plus gf breadcrumbs (as optional)

Grilled Marinated Potatoes on Skewers served on a plate

Why Mazola Corn Oil?

Mazola Corn Oil has a high smoke point (450˚ F), great for grilling and stir frying at high temperatures.

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is smart heart-heathy choice for your family.

Variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.

I also find it very easy to find at many local grocery chain stores and online and it one of the more affordable options for my family!

Grilled Marinated Potatoes on Skewers and Mazola oil

Simple Directions:

Mix Mazola Corn Oil, salt and pepper, cumin, and garlic powder in a large mixing bowl and add the potato slices, stir, cover with plastic wrap, and chill in the fridge for 30 minutes- 3 hours.
Place potato pieces on kabob sticks with the flat sides available to contact the grill slats (see the pictures in this post to view how to best place potato pieces on the skewers) and heat grill over medium heat, no more than 400*F. Sprinkle kabobs with breadcrumbs just before putting on the grill.
Grill first side for 15 minutes, flip over to other side, sprinkle with a bit more of the breadcrumbs, and grill for another 15 minutes or until your desired crispness is achieved.

How to Place Potatoes on the Kabob Skewers:

There is definitely a right way to put your potatoes on their kabob skewers and then there's a harder way. Let my mistakes be my mistakes and you just by pass them by m-kkk?

Let me share what I've learned about placing the potatoes on skewers.

For best results on the grill, you want to make sure that the potatoes have as much surface area touching the grill as possible to ensure that your potatoes grill in a timely manner and are cooked evenly throughout.

Grilled Marinated Potatoes on Skewers on the grill

To do this, place the potato "coins" on the skewers so that the flat ends of each coin can touch the grill surface.

So that means that when you are piercing the potato coins, your kabob sticks will be piercing the area where the skin is still on the potato, not the cut sides of each potato coin.

See the pictures in this post for more reference.

Recipe Pro Tips:

Submerge your wooden kabob skewer sticks in a bath of water for 30 minutes prior to placing the potatoes on the sticks.

This will help your kabob sticks from burning on the grill!

If you are using metal skewers like I did in these photos, then you do NOT need to submerge your sticks in water for 30 minutes.

Storing Leftovers:

Store your leftover potato skewers in an airtight food-safe container once they have cooled down to room temperature. Place this airtight container in the fridge for up to 3 days.

To reheat your potato kabobs, preheat your oven to 325*F or place your potatoes in your air fryer at 325*F with the kabob sticks or skewers removed.

Cook your chilled potatoes for 4-7 minutes, or until they are warmed to your desired temperature for a second round of enjoyment!

Recipe Summary:

If you make my Grilled Marinated Potatoes, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Marinated Potatoes recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Grilled Marinated Potatoes on Skewers ready to be served

Other Skewer Recipes:

Spicy BBQ Bacon Chicken Kabobs

Fruit and Waffle Skewers

Grilled Marinated Potatoes on Skewers

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

4 medium russet or yukon gold potatoes, sliced into 1" slices or "coins"
½ cup Mazola Corn Oil
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt and pepper
⅓ cup gluten-free breadcrumbs (as optional)

Instructions

Mix oil, salt and pepper, cumin, and garlic powder in a large mixing bowl and add the potato slices, stir, cover with plastic wrap, and chill in the fridge for 30 minutes- 3 hours.
Place potato pieces on kabob sticks with the flat sides available to contact the grill slats (see the pictures in this post to view how to best place potato pieces on the skewers) and heat grill over medium heat, no more than 400*F. Sprinkle kabobs with breadcrumbs just before putting on the grill.
Grill first side for 15 minutes, flip over to other side, sprinkle with a bit more of the breadcrumbs, and grill for another 15 minutes or until your desired crispness is achieved.

Notes

Submerge your wooden kabob skewer sticks in a bath of water for 30 minutes prior to placing the potatoes on the sticks.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 105mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 4g

Notes:

Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.

*see Mazola.com for more information on the relationship between corn oil and heart health.

Instant Pot Chicken Piccata with Creamy Pasta

Jun 4, 2020 · 2 Comments

This 30-minute Instant-Pot Chicken Piccata with perfectly savory creamy pasta and sauce can be on your table this evening! Creamy, savory, buttery sauce is thickened while being swirled around al dente pasta and is topped with golden-crusted chicken breast pieces.

This recipe uses simple ingredients and is made entirely in your pressure cooker - quick and no mess!

Gluten Free Chicken Piccata with Creamy Pasta

Table of Contents

Insanely Easy Pressure Cooker Chicken Piccata:

This IS insanely easy (and delicious and GLUTEN-FREE!!!) Instant Pot chicken piccata with the most decadently creamy, savory, with-a-splash-of-lemon cream sauce!

It takes me 30 minutes from start to finish to make this dish - everything you see on that black plate - well except the broccoli - that was steamed in the microwave - but you get what I mean - the golden, breaded-to-perfection chicken breasts, the al dente pasta, and that thick creamy piccata sauce - all made in my pressure cooker, all in 30 weeknight minutes.

This recipe was a big hit last night over on Instagram.

I had promised a bunch of people that I'd get the recipe I was making in real-time over to them on the gram- but it got to be too many people needing it.

So I decided to hurry my butt up and get the recipe post posted as soon as I could today so that EVERYONE can indulge!

creamy instant pot chicken piccata with cream pasta

Simple Ingredients To Use:

butter
2 large chicken breasts, cut in half lengthwise so that they become two thinner pieces
flour
grated parmesan cheese
garlic powder
salt
minced garlic
chicken broth (or stock)
heavy cream
capers
lemon juice
spaghetti or linguine pasta, broken in half

What Are Capers:

Notice those weird little green balls in the creamy sauce??? Those are capers.

Capers are edible little flower buds.

They can be a touch sweet, tend to be quite salty, and brined to bring out an amazing splash of tartness!

They usually come packaged in little glass containers and can be commonly found in the grocery store aisle beside pickles and other pickled and jarred food products. You may also order them here.

Making This Dish 100% Gluten-Free:

This post may contain affiliate links.

To make this recipe 100% gluten-free - one must use all gluten-free ingredients.

The ingredients that are of most concern is the flour and the pasta noodles - the other ingredients will be easier to find gluten-free.

I like to use Bob Red Mill's Baking Flour Blend for this recipe and for the pasta, I tend to go for Ancient Harvest's Gluten-Free Linguine noodles!

They rock - they aren't mushy once cooked and they have the texture and consistency of regular pastas!

Easy Instructions:

Set your pressure cooker to the saute or sear function and drop in the butter and allow to melt. While the butter is melting, add the flour, 4 Tablespoons parmesan cheese, garlic powder, and salt together on a large plate and stir until well mixed.
Drop each chicken breast half in the flour mixture, allowing all sides to be lightly coated in the flour mix. Drop 2-4 of the chicken pieces (depending on how big your chicken and your pressure cooker is) into the melted butter and allow to cook and brown for 4-5 minutes on the first side, until there is a nice golden brown crust.
Then flip each breast over to the second side and allowing to cook for another 4-5 minutes or until the internal temperature reaches 165*F. Remove the chicken pieces, put on a plate, and keep in a place to stay warm (microwave or oven perhaps).
Add the minced garlic to the melted butter that is still in the bottom of the Instant Pot and allow to saute for 1-2 minutes, until fragrant and starting to turn golden brown. Then, add the chicken broth, heavy cream, capers, and lemon juice, giving it all a good stir to incorporate the ingredients. Add the pasta to the bottom of the pressure cooker, making sure that liquid covers all of the pasta to ensure that pasta is cooked evenly.
Close the pressure cooker, making sure that it is sealed and not vented. Set your pressure to cook pasta or whole grains. Cook time will vary depending on the pasta you are using - If using regular pasta: take the time on the package instructions and divide by two - that is the time you will use on your Instant Pot. If using gluten-free pasta: take the time on the package instructions and divide by two, then subtract an additional 1-2 minutes, depending on how al dente or tender you like your noodles.
After the time is up, manually release the pressure from the pressure cooker, then carefully open the lid after pressure has been exhausted. Give your pasta and sauce and quick stir and plate your pasta. Take your cooked chicken breasts from the warm location and place on top of the pasta. Drizzle a spoonful of extra sauce overtop the chicken and enjoy while warm and steaming!

Recipe Pro Tips:

To make this take as little time as possible, I start my butter melting while gathering my other ingredients and preparing the plate of the four mixture.

That way, when you are ready with your coated chicken, your butter will be all melted and ready for it's savory adventure!

Gluten Free Chicken Piccata with Creamy Pasta in a plate

What Pressure Cooker To Use?

I have two favorite pressure cookers: My first is my Instant Pot – love that guy!

My second one is my Pampered Chef Quick Cooker – Man is this thing worth the money!

You’d be perfectly happy and content with either pressure cooker option here.

Recipe Pairings:

Well, this recipe is both the breaded chicken along with the creamy pasta and the thick, savory sauce.

So, chances are, you won't need a whole lot to lay beside this main player on your dinner plate.

Our family likes to partner some fresh steamed broccoli, Air Fried Asparagus, Summer Tomato + Zucchini Bake, or Sriracha Cream Broccoli alongside this chicken piccata dish.

A portion of Gluten Free Chicken Piccata with Creamy Pasta

Are There Alternatives To The Pasta?

You can definitely make this recipe without the pasta.

Many people like to pair their chicken piccata with other options such as Jasmine Rice or Basmati Rice.

Others like to use a bed of steamed cauliflower or broccoli.

And others like to plate this chicken dish with zoodles (zucchini noodles) or roasted spaghetti squash.

The possibilities are endless.

How to Make Without Pasta?

Now, if you are going to substitute the pasta noodles with something else, you must still create and cook the sauce - you just won't be putting any noodles into the Instant Pot and closing it up to cook.

Instead, once you have cooked your chicken, sauteed your garlic, and added the other liquid ingredients into your pressure cooker to start making the sauce, you will keep the pressure cooker on saute mode - allowing the creamy sauce to simmer, reduce, and thicken, uncovered.

This will likely take 10-15 minutes to accomplish, and I would suggest stirring the pot every once in a while to check on progress of the sauce thickening.

Then once thick and reduced, pour the piccata sauce over the cooked chicken and whatever side you decided to swap the noodles out for.

And bingo - you're ready to eat!

A plate of Chicken Piccata with Creamy Pasta

Storing Leftovers:

Make sure that your chicken piccata situation has cooled down to room temperature before attempting to store this deliciousness.

Once cooled to room temperature, place the pasta and sauce, and the breaded chicken into SEPERATE food-safe airtight storage containers and place them in the fridge for up to 3 days before reheating and enjoying for a second round.

Other Yummy Instant Pot Recipes w/ Chicken:

Salsa Lime Chicken

Rosemary Goat Cheese Chicken Pasta

Instant Pot Chicken Fried Rice

7-Ingredient Instant Pot Chicken Spaghetti

Easy Instant Pot Chicken Fajitas

If you make my Instant Pot Chicken Piccata, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Pressure Cooker Chicken Piccata Pasta recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Instant Pot Chicken Piccata with Creamy Pasta

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

4-5 Tablespoons butter
2 large chicken breasts, cut in half lengthwise so that they become two thinner pieces
2 Tablespoons flour
4 Tablespoons grated parmesan cheese + ½ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt
2 Tablespoons minced garlic
1 ¾ cup chicken broth (or stock)
1 ¼ cup heavy cream
3 Tablespoons capers
3 Tablespoons lemon juice
8 ounces of spaghetti or linguine pasta, broken in half

Instructions

Set your pressure cooker to the saute or sear function and drop in the butter and allow to melt. While the butter is melting, add the flour, 4 Tablespoons parmesan cheese, garlic powder, and salt together on a large plate and stir until well mixed.
Drop each chicken breast half in the flour mixture, allowing all sides to be lightly coated in the flour mix. Drop 2-4 of the chicken pieces (depending on how big your chicken and your pressure cooker is) into the melted butter and allow to cook and brown for 4-5 minutes on the first side, until there is a nice golden brown crust. Then flip each breast over to the second side and allowing to cook for another 4-5 minutes or until the internal temperature reaches 165*F. Remove the chicken pieces, put on a plate, and keep in a place to stay warm (microwave or oven perhaps).
Add the minced garlic to the melted butter that is still in the bottom of the Instant Pot and allow to saute for 1-2 minutes, until fragrant and starting to turn golden brown. Then, add the chicken broth, heavy cream, capers, and lemon juice, giving it all a good stir to incorporate the ingredients. Add the pasta to the bottom of the pressure cooker, making sure that liquid covers all of the pasta to ensure that pasta is cooked evenly.
Close the pressure cooker, making sure that it is sealed and not vented. Set your pressure to cook pasta or whole grains. Cook time will vary depending on the pasta you are using - If using regular pasta: take the time on the package instructions and divide by two - that is the time you will use on your Instant Pot. If using gluten-free pasta: take the time on the package instructions and divide by two, then subtract an additional 1-2 minutes, depending on how al dente or tender you like your noodles.
After the time is up, manually release the pressure from the pressure cooker, then carefully open the lid after pressure has been exhausted. Give your pasta and sauce and quick stir and plate your pasta. Take your cooked chicken breasts from the warm location and place on top of the pasta. Drizzle a spoonful of extra sauce overtop the chicken and enjoy while warm and steaming!

Notes

Cook time will vary depending on the pasta you are using - If using regular pasta: take the time on the package instructions and divide by two - that is the time you will use on your Instant Pot. If using gluten-free pasta: take the time on the package instructions and divide by two, then subtract an additional 1-2 minutes, depending on how al dente or tender you like your noodles.

Adobo Pork Ribs

Jun 1, 2020 · Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RibsMadeEasyWithSmithfield #CollectiveBias

This Adobo Pork Ribs recipe blends an easy 5 ingredients together to make a thick sweet and spicy adobo sauce that is smothered on tender juicy Smithfield® Extra Tender Fresh Pork Back Ribs. Grilled to perfection, these ribs are falling off the bone with the most amazing flavors. Even beginner grillers can make this easy rib recipe!

Table of Contents

Insanely Delicious Adobo Ribs!

These ribs are more than amazing.

Not only do I recommend using Smithfield Extra Tender Fresh Ribs for a juicy, tender grilling experience every time, but I whip up a 5-ingredient adobo sauce!

This simple sauce is easy enough for anyone to make - and it's made within 2 minutes!

A can of peppers in adobo sauce, a drizzle of honey, a sprinkle of garlic powder and allspice, and a pinch of oregano, is all that you'll need!

Then the ribs are placed on the grill, brushed with this thick and delicious, sweet and spicy sauce, and flipped over every 30 minutes.

Sound easy enough? Well, it is!

It's easy enough for even beginner grillers to make!

Ingredient List:

Smithfield® Extra Tender Fresh Pork Back Ribs
1 can (7-ounce) chipotle peppers in adobo sauce
honey
garlic powder
oregano
allspice

Why Smithfield Ribs?

Their ribs are hand trimmed, extra tender & juicy with no added hormones or steroids. Every time I use these ribs - I get juicy perfection! It's definitely a grillers secret weapon
No matter what level of experience a cook has at the grill, Smithfield pork is so tender and juicy it is sure to impress.

Smithfield is a brand that you can trust.
They are easy it is to grill! Just remove from the packaging and you're ready to go!

Meat Your Match:

Smithfield now also provides us with a Meat Your Match website that allows grillers, from beginners to advanced, to learn about meats and choose cuts and recipes that would work best for them.

They will even walk you through recipes with virtual pitmasters!

Who knew you could make Grilled Pork Cordon Blue with that amazing pretzel coating with the help of a virtual pitmaster right in your own home?!? Yum!

Simple Directions:

Preheat your grill over medium heat. Pour the can of chipotle peppers in adobo sauce in your food processor and pulse until the peppers are finely diced and the sauce has turned into a dark red paste. In a medium mixing bowl, combine all ingredients except the ribs, and stir until well combined. Set aside.
Remove your ribs from the packaging and place on the grill. Brush the top of the ribs with the adobo sauce using a basting brush. Allow to grill for 30 minutes.
After 30 minutes, flip the ribs over to the other side using meat tongs. Brush the underside with the adobo sauce using the basting brush, and allow to grill for another 30 minutes.
Continue this pattern of flipping every 30 minutes followed by brushing on more adobo sauce for a total of 1.5-2 hours, or until the internal temperature of the ribs reaches 145*F.
Once done, remove from the grill and allow to cool for 5 minutes before serving while still warm.

Recipe Pro Tips:

All grills are going to vary in how they will grill your meat.

Try to keep your ribs over the most level amounts of heat as you can find on your own grill for the best, most evenly-cooked ribs.

If you are serving up these ribs for someone who may not be the biggest fan of heat, then I would recommend using 1-2 chipotle peppers tops when putting the peppers in adobo sauce through the food processor.

The chipotle peppers are jalapeno peppers in sauce, so the fewer the peppers in the sauce, the milder in temperature the sauce will be once off the grill.

Adobo Pork Rib Pairings:

If you are looking for a little inspiration on what you should serve along with these ribs, here are a few suggestions that my family likes to pair them with!

Parmesan Quinoa

Chipotle Lime Radish Salad

Air Fryer Asparagus

Buffalo Blue Cheese Corn on the Cob

Instant Pot Jasmine Rice

Rosemary Skewers

Leftover Ribs:

Make sure that the ribs that you want to store as leftovers, have cooled down to room temperature before storing.

Then once cooled, place your leftover ribs in an airtight food-safe container in the fridge for up to 2-3 days.

Reheating Instructions:

To reheat these ribs, remove them from the refrigerator, wrap in tin foil, and place on a baking sheet.

Warm in your oven that has been preheated to 300*F for 4-6 minutes, or until warmed to your liking.

Then enjoy again!

Other Incredible Rib Recipes You Have To Try!

'Slap yo Momma' Asian Sticky Ribs

Cuban Mojo Marinated Pork Ribs + Chimichurri

Cayenne Sugar Ribs

If you make my Gluten-Free Adobo Ribs recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Adobo Pork Ribs recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Adobo Pork Ribs

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Ingredients

Smithfield® Extra Tender Fresh Pork Back Ribs
1 can (7-ounce) chipotle peppers in adobo sauce
½ cup honey
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon allspice

Instructions

Preheat your grill over medium heat. Pour the can of chipotle peppers in adobo sauce in your food processor and pulse until the peppers are finely diced and the sauce has turned into a dark red paste. In a medium mixing bowl, combine all ingredients except the ribs, and stir until well combined. Set aside.
Remove your ribs from the packaging and place on the grill. Brush the top of the ribs with the adobo sauce using a basting brush. Allow to grill for 30 minutes.
After 30 minutes, flip the ribs over to the other side using meat tongs. Brush the underside with the adobo sauce using the basting brush, and allow to grill for another 30 minutes.
Continue this pattern of flipping every 30 minutes followed by brushing on more adobo sauce for a total of 1.5-2 hours, or until the internal temperature of the ribs reaches 145*F.
Once done, remove from the grill and allow to cool for 5 minutes before serving while still warm.

Notes

All grills vary. Make sure that the internal temperature of your pork ribs reaches at least 145*F before consuming.

Gluten-Free Chocolate Chip Cookies

May 31, 2020 · 2 Comments

Gluten-Free Chocolate Chip Cookies are the best bakery-style gluten-free cookies you can make in your own home! Soft, chewy, and moist cookies with golden tops can be in your hands in just a few minutes!

Table of Contents

The Best Gluten-Free Chocolate Chip Cookies Ever!

These bakery-style chocolate chip cookies are so insanely addictive.

On top of being the most delicious chocolate chunk cookie, it also just happens to be gluten-free!

And on top of THAT... they are incredibly easy to make and don't take but a few minutes to bake up in your oven.

These cookies are simple and easy to make, taste amazing, and are completely customizable!

gluten-free chocolate chip cookies on cooling rack

Ingredients You'll Need to Grab:

unsalted butter, melted
light brown sugar
sugar
1 large egg
gluten-free vanilla extract
gluten-free all-purpose flour blend
arrowroot starch
baking soda
table salt
chocolate chips or chunks of your choice

How to Make Gluten Free Chocolate Chunk Cookies:

In the bowl of your kitchen mixer, mix the butter, brown sugar, granulated sugar, egg, and vanilla extract over medium power until smooth. In a small bowl mix the flour blend, potato starch, baking soda, and salt together.
Pour ⅓ of the flour mixture into the mixer with the wet ingredients and mix on medium power until smooth. Do this two more times with the second and third ⅓ of the flour mix until a smooth dough forms.
Disconnect the mixing bowl with the dough in it from the mixer, cover with plastic wrap and chill in the fridge for 1 hour. Preheat your oven to 350*F the last 10 minutes of chilling. Remove from fridge and split the dough in half. Place one half of the dough back in the mixer bowl in the fridge covered with the plastic wrap.
Split the dough half into 5 equal parts, rolling each part into your hands to form a round ball or dome. Place each cookie dough ball onto a parchment paper-lined cookie sheet. Bake for 14-16 minutes or until the 5 cookies have nice golden edges and the centers are risen and glistening.
Remove from heat and allow to cool on the cookie sheet for 5-7 minutes before transferring to a cooling rack to cool further. Repeat step 3. For the second half of the cookie dough.

Recipe Pro Tips:

All ovens will vary. Check on your cookies the last 1-2 minutes of baking. Your cookies will be ready to be removed from the oven when the tops are golden domes and the edges are an even warmer golden brown crisp.

Storing Leftover Cookies:

Store leftover cooled-to-room-temperature cookies in an airtight container or food-safe plastic bag at room temperature for up to 5 days or freeze by placing cookies in a freezer-safe plastic bag and keeping in the freezer for up to 1-2 months.

Other Variations To This Recipe:

You can substitute the arrowroot starch with potato starch if need be. Keep in mind that potato starch is different from potato flour - they will leave you with different final cookie products!

We like to spice things up in our house.

Sometimes we make these gluten-free cookies with chocolate chips, other times, chocolate chunks.

Sometimes it's milk chocolate. other times, semi-sweet, and other-other times it is dark chocolate.

White chocolate or butterscotch chips are mighty tasty in this recipe too.

Not to mention, your favorite chopped nuts and candies are always good options too!

Coconut Peanut Butter Cookies

Chewy Pumpkin Cookies

Lemon Crinkle Cookies

Insane Thin Mint Cookies

Best Gingerbread Cookies

Strawberry Lemonade Cookies

4-Ingredient Peanut Butter Cookies

Gluten-Free Snickerdoodles

If you make my Gluten-Free Chocolate Chip Cookie recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Chocolate Chunk Cookies recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten-Free Chocolate Chip Cookies

Yield: 10

Ingredients

1. 8 Tablespoons unsalted butter, melted
2. ½ cup light brown sugar
3. ⅓ cup granulated sugar
4. 1 large egg
5. 1 Tablespoon vanilla extract
6. 1 ⅓ cup gluten-free all-purpose flour blend
7. ¼ cup arrowroot starch
8. ½ teaspoon baking soda
9. ½ teaspoon salt
10. 1 cup chocolate chips or chunks of your choice

Instructions

In the bowl of your kitchen mixer, mix the butter, brown sugar, granulated sugar, egg, and vanilla extract over medium
power until smooth.
In a small bowl mix the flour blend, potato starch, baking soda, and salt together. Pour ⅓ of the flour mixture into the mixer with the wet ingredients and mix on medium power until smooth. Do this two more times with the second and third ⅓ of the flour mix until a smooth dough forms. Disconnect the mixing bowl with the dough in it from the mixer, cover with plastic wrap and chill in the fridge for 1 hour. Preheat your oven to 350*F the last 10 minutes of chilling.
Remove from fridge and split the dough in half. Place one half of the dough back in the mixer bowl in the fridge covered with the plastic wrap. Split the dough half into 5 equal parts, rolling each part into your hands to form a round ball or dome. Place each cookie dough ball onto a parchment paper-lined cookie sheet. Bake for 14-16 minutes or until
the 5 cookies have nice golden edges and the centers are risen and glistening. Remove from heat and allow to cool on the cookie sheet for 5-7 minutes before transferring to a cooling rack to cool further. Repeat step 3. For the second half of the cookie dough.

Notes

You can substitute potato starch for the arrowroot starch (not potato flour!)

Asian Chicken Meatballs

May 29, 2020 · Leave a Comment

Asian Chicken Meatballs easily bake ground chicken and spices into juicy meatballs that are then smothered in an Asian zing sauce and sprinkled with crunchy sesame seeds and crisp green onion slices for the ultimate gluten-free meatball recipe!

Table of Contents

Best Asian Chicken Meatballs

These gluten-free meatballs are made from baking hand-packed balls of ground chicken and delicate spices until perfectly warmed throughout.

Then these finger foods are drizzled in a sweet and tangy, slightly spicy, Asian zing sauce.

To top it all off, this appetizer treat are sprinkled with crunchy white sesame seeds and crisp fresh slivers of course-cut green onion spears.

What a perfect party platter idea, appetizer for a girl's night table spread, or neighborhood block party finger food favorite!

asian chicken meatballs with sesame seeds on top

Asian Meatball Pairings:

We love to serve these Asian meatballs alongside a fluffy bowl of Jasmine Rice or Easy Basmati Rice.

If you are more of a brown rice person, I have the best recipe for Instant Pot Brown Rice or even perfectly fluffy Pressure Cooker Quinoa!

asian chicken meatballs on bright green platter

Recipe Ingredients:

chicken meatballs
barbecue sauce
Gluten-Free Hoisin Sauce
gluten-free soy sauce
honey
garlic powder
sesame seeds and sliced green onion for garnishes

If you can't find store-bought gluten-free meatballs, you can easily make your own!

I make my own homemade chicken or turkey meatballs all the time.

Use my Paleo Turkey Meatballs recipe but substitute the ground meat with ground chicken.

They are crazy simple to make!

Need a gluten-free hoisin sauce? You can also make your own! This recipe for Gluten-Free Hoisin Sauce is one of the most popular recipes on our site.

Type of Meatballs to Use:

You can use any meatball you would like to use for this recipe.

I love using chicken meatballs for the juicy light flavor without the heavy grease.

Feel free to use chicken, turkey, or beef meatballs.

If you need this recipe to be gluten-free, make sure that whichever meatball you choose is in fact gluten-free.

Many meatballs have sneaky gluten in them (usually because of breadcrumbs!)

You can use frozen or refrigerated, or fresh meatballs. You can even make your own.

Whichever route you choose to go down, just cook up your meatballs according to package or recipe instructions in your oven.

asian chicken meatballs stacked on bright green plate

Meatball Instructions:

Bake your meatballs according package or recipe instructions, depending on where you are getting your chicken meatballs from.
While your meatballs are baking, mix together the barbecue, hoisin, and soy sauces, the honey, and garlic powder until well combined in a large mixing bowl. Set aside.
Once the meatballs are done baking, remove from heat and allow to cool for 5-10 minutes. After cooled, place the meatballs in the large bowl with the sauce and carefully tos the meatballs in the Asian zing sauce. Sprinkle with sesame seeds and green onion garnishes and enjoy while still warm!

Recipe Pro Tips:

Try this zingy meatball recipe with gluten-free beef meatballs or perfectly-baked Turkey Meatballs!

Make sure that your meatballs are given ample time to cool down before tossing them in sauce. This ensures that the sauce's consistency is perfectly smooth and sticky!

Leftover Meatballs:

Make sure that the meatballs that you want to save as leftovers have been allowed to cool down to room temperature before storing them away.

Place the leftover meatballs in a food-safe airtight container and put this in the fridge for up to 3 days.

To reheat these meatballs, place the refrigerated meatballs on a microwave-safe plate or microwave-safe dish.

Place a loose-fitting cover on the top of the dish to help prevent splatter inside your microwave.

Make sure that air can still escape from under this cover or lid.

Microwave on high power for 45-60 seconds, depending on how hot you like your leftover meatballs.

Other Gluten-Free Meatball Recipes:

Slow Cooker Honey Peach Chipotle Meatballs

Gluten-Free Cheese-Stuffed Meatballs

Chimichurri Meatballs

BBQ Cranberry Bacon Meatballs

Sesame Ginger Paleo Turkey Meatballs

Apple Cider Meatballs

If you make my Gluten-Free Asian Meatballs, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Asian Chicken Meatballs recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Asian Chicken Meatballs

Yield: 24

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Ingredients

24 gluten-free chicken meatballs
½ cup gluten-free barbecue sauce
½ cup Gluten-Free Hoisin Sauce
¼ cup gluten-free soy sauce
¼ cup honey
1 teaspoon garlic powder
sesame seeds and sliced green onion for garnishes

Instructions

Bake your meatballs according package or recipe instructions, depending on where you are getting your chicken meatballs from.
While your meatballs are baking, mix together the barbecue, hoisin, and soy sauces, the honey, and garlic powder until well combined in a large mixing bowl.
Once the meatballs are done baking, remove from heat and allow to cool for 5-10 minutes. After cooled, place the meatballs in the large bowl with the sauce and carefully tos the meatballs in the Asian zing sauce. Sprinkle with garnishes and enjoy while still warm!

Notes

You can use frozen or homemade chicken meatballs for this recipe.

Gluten-Free Chicken Fried Steak with Country Gravy

May 24, 2020 · 14 Comments

Gluten-Free Chicken Fried Steak with Country Gravy is the dish you have been waiting for! Cubed steak patties are dredged in a perfect gluten-free breading and then pan fried to perfection, all while the gluten-free white gravy is thickened and peppered to perfection and then drizzled overtop the warm country fried steaks!

Table of Contents

Insanely Delicious Gluten-Free Chicken Fried Steak!

Growing up as a kid, we never had chicken fried steak or country fried steak. We were more of a spaghetti and meatballs type of family.

Then when I got older and realized I needed to stay away from gluten, even trying chicken fried steak was out of the picture....unless I made a gluten-free version myself!

So that's just what I did... and this recipe is ridiculous!

It's incredibly delicious. Hands down, one of my favorite comfort dishes I make!

I dip the cubed steaks in a gluten-free batter made with an egg wash and gluten-free flour and spices.

Then the steaks are fried in a skillet while the gravy simmers, thickens, and is seasoned just right.

The last thing needed is to plate the country fried steaks beside their side dishes and drizzle or smother (depending on how much you LOVE white country gravy!) on top of your chicken fried steaks!

Other Delicious Skillet Dishes:

Creamy Champagne Mushroom

Chicken Skillet

Pineapple Basil Thai Chicken

Gluten-Free Salisbury Steak

Garlic Butter Chicken Bites

Pear Pecan Chicken Skillet

Fresh Creamy Cilantro Lime Juicy

Gluten-Free Country Fried Steak Ingredients:

eggs, beaten
gluten-free flour blend
garlic salt
onion powder
paprika
black pepper
4 thin-cut steaks or cubed steak patties

Gluten-Free Country Gravy Ingredients:

butter
gluten-free flour blend
chicken broth
heavy cream

Easy Recipe Instructions:

Prepare your skillet by adding ½” cooking oil to the bottom of the skillet and heat it over medium heat.
In a medium bowl, place the beaten eggs and set aside. In another medium bowl place the flour, garlic salt, onion powder, paprika, and black pepper and mix.
Place each steak patty in the flour and coat all sides completely. Then dredge it in the eggs bath, submerging all sides and allowing the excess to fall off the patty, before placing the patty back into the flour mixture, coating all sides once more.Immediately place the patty in the skillet of hot oil and cook for 4 minutes. Place the other three patties in the flour, egg, and flour mixture just like the first patty had, and then immediately into the oil for 4 minutes.
After each patty has cooked for 4 minutes, carefully flip each patty to the other side to cook for another 4-5 minutes, or until each patty is cooked thoroughly. Remove from the hot oil using a spatula and placing the patties on a cooling rack that is seated on top of a paper towel or large plate for extra oil to drip off of and collect. Keep fried steaks in a warm place while making the gravy.
To make the gravy, add the butter to the bottom of a medium saucepan over medium heat. Once melted, add in the 4 Tablespoons flour blend, and continuously mix for 30 seconds, until the liquids are fully absorbed. Add the chicken broth ⅓ cup at a time, waiting until the gravy returns to a simmer before stirring and adding the next ⅓ cup. Do the same with the heavy cream.
Add salt and pepper to taste and allow to simmer for 5-10 minutes after all ingredients have been combined. Remove from heat. Serve the fried steaks with the gravy drizzled on top while everything is still warm.

Recipe Pro Tips:

The thinner the steaks you use, the quicker that these bad boys will cook up.

That means, that the thicker your steaks that you use for this recipe, the longer it will take for them to fully cook and prepare.

Country Fried Steak Pairings:

Try one of these dishes to partner next to your chicken fried steak!

Sriracha Cream Broccoli

Air Fryer Asparagus

Chipotle Lime Radish Salad

Skinny Greek Yogurt Broccoli Salad

Pressure Cooker Brown Rice

Instant Pot Jasmine Rice

Instant Pot Basmati Rice

Pressure Cooker Quinoa

Storing Leftovers:

Store leftovers in an airtight, food-safe container in the fridge for up to 3 days, keeping the fried steaks and the gravy in separate containers when storing in the refrigerator.

Reheating Your Leftovers:

To reheat your leftover chicken fried steak, place your leftovers in an oven-safe dish.

Place your gluten-free chicken fried steak in your oven that has been preheated to 300*F and allow to warm for 5-8 minutes, depending on how thick your steaks are and how hot you like your leftovers.

If you make my Gluten-Free Chicken Fried Steak recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Country Fried Steak with Country Gravy recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten-Free Chicken Fried Steak with Country Gravy

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

4 eggs, beaten
1 ½ cups flour blend
1 Tablespoon garlic salt
1 teaspoon onion powder
1 ½ teaspoons paprika
1 ¼ teaspoons black pepper
4 thin-cut steaks or cubed steak patties
FOR THE WHITE COUNTRY GRAVY:
2 Tablespoons butter
4 Tablespoons flour blend
1 ½ cups chicken broth
¾ cup heavy cream

Instructions

Prepare your skillet by adding ½” cooking oil to the bottom of the skillet and heat it over medium heat.
In a medium bowl, place the beaten eggs and set aside. In another medium bowl place the flour, garlic salt, onion powder, paprika, and black pepper and mix.
Place each steak patty in the flour and coat all sides completely. Then dredge it in the eggs bath, submerging all sides and allowing the excess to fall off the patty, before placing the patty back into the flour mixture, coating all sides once more.
Immediately place the patty in the skillet of hot oil and cook for 4 minutes. Place the other three patties in the flour, egg, and flour mixture just like the first patty had, and then immediately into the oil for 4 minutes.
After each patty has cooked for 4 minutes, carefully flip each patty to the other side to cook for another 4-5 minutes, or until each patty is cooked thoroughly.
Remove from the hot oil using a spatula and placing the patties on a cooling rack that is seated on top of a paper towel or large plate for extra oil to drip off of and collect. Keep fried steaks in a warm place while making the gravy.
To make the gravy, add the butter to the bottom of a medium saucepan over medium heat. Once melted, add in the 4 Tablespoons flour blend, and continuously mix for 30 seconds, until the liquids are fully absorbed. Add the chicken broth ⅓ cup at a time, waiting until the gravy returns to a simmer before stirring and adding the next ⅓ cup. Do the same with the heavy cream. Add salt and pepper to taste and allow to simmer for 5-10 minutes after all ingredients have been combined. Remove from heat.
Serve the fried steaks with the gravy drizzled on top while everything is still warm.

Buffalo Blue Cheese Corn on the Cob

May 13, 2020 · 1 Comment

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SauceIntoSummer #SauceLikeYouMeanIt #TexasPete

This Buffalo Blue Cheese Corn on the Cob recipe grabs buttered corn and sears it on the grill while you whip up a buffalo blue cheese sauce that is brushed on the corn right after taking it off the grill!

Table of Contents

Best Corn on the Cob Recipe:

This recipe takes quickly-buttered corn on the cob ears and sears them on the grill while you whip up a buffalo blue cheese sauce made with Texas Pete® Buffalo Wing Sauce, melted butter, and blue cheese crumbles.

The sauce is brushed on the corn right after taking it off the grill, so the sauce sizzles it's way to perfection on the top of each ear of corn!

A generous sprinkle of fresh blue cheese crumbles and slivers of green onion are added to finish the buffalo - blue cheese experience!

This is seriously one of the best ways I have ever experienced eating corn.

I think you'll be hooked too! Just take one bite - you'll see!

Buffalo Corn Ingredients:

4 ears of fresh corn on the cob, shucked
4 Tablespoons butter, divided
3 Tablespoons
Buffalo-style Texas Pete® Buffalo Wing Sauce
½ cup blue cheese, crumbled plus more for garnish
green onion, cut into thin slices or slivers as garnish (optional)

About Texas Pete®

If you're looking to spice up your delivery and takeout food, add Texas Pete® Original Hot Sauce or Wing Sauce!

The Texas Pete® brand has a long-standing positive relationship with their community of brand loyalists they have named as “The Tribe."

You don’t have to be a top chef to be a part of the Texas Pete® Tribe.

My family always reaches for Texas Pete® products as our go-to hot sauce brand of choice. It's gluten-free for me and the perfect amount of spice for the rest of the fam.

To locate Texas Pete® products near you try the free Texas Pete® Locator (shown below) if you don't know where your nearest Texas Pete® product is! I found my latest bottle of Wing Sauce at my local Publix!

Buffalo Blue Cheese Corn Directions:

Using 1 Tablespoon of butter, coat each ear of shucked corn with a touch of the butter. Place the ears of corn on the grill and grill over medium heat for 10-12 minutes, turning occasionally with a trusty pair of grilling tongs.
While the ears of corn on the cob are grilling, you can make the buffalo - blue cheese sauce by heating a small saucepan over medium-low heat and adding the last 3 Tablespoons of butter. Once the butter is melted, add the buffalo hot sauce and ½ cup of the blue cheese crumbles and allow the cheese to melt, stirring occasionally.
Once the corn has cooked sufficiently on the grill, remove using the tongs and brush on a generous amount of the buffalo-blue cheese sauce while the corn is still hot. While the sauce is melting into the corn, sprinkle the corn with the other 2 Tablespoons of blue cheese crumbles and green onion slivers. Serve while still warm.

Pro Tips:

My family likes our corn grilled with the husks already off.

Those amazing char marks from the grill play up the flavor and the look of the finished grilled corn on the cob.

I highly recommend taking the silk off of your corn, adding butter to the outside of each ear of corn, and grilling the corn right on the grill.

I also recommend having corn on the cob boats and finger holders as these pieces of corn on the cob are amazingly delicious and are also a little on the saucy side.

To keep the sauce contained to your plate - use corn on the cob boats and utensils if you have them.

Grilled Corn on the Cob Pairings:

Our family likes to partner this incredible corn on the cob with grilled Jack Burgers, and a tasty veggie side of Spicy Cucumber Salad or our Air Fryer French Fries and Tater Tots.

How to Store Leftovers:

You will likely have absolutely no leftover Buffalo Blue Cheese corn on the cob.

However, if you do find yourself in this situation, store any leftover grilled corn on the cob ears in a separate food-safe airtight storage container from the buffalo blue cheese sauce.

Place these two containers in the fridge for up to 48 hours before reheating and serving once again.

To reheat, simply place your chilled ears of corn in tin foil and place back on the grill or in the oven at a temperature of around 300*F for 3-7 minutes, depending on how your grill or oven cooks and how hot you like your ears of corn on the cob.

Brush with more butter and your leftover buffalo blue cheese sauce and enjoy!

Buffalo Blue Cheese Corn on the Cob

Ingredients

4 ears of fresh corn on the cob, shucked
4 Tablespoons butter, divided
3 Tablespoons
Buffalo-style Texas Pete® Buffalo Wing Sauce
½ cup blue cheese, crumbled plus more for garnish
green onion, cut into thin slices or slivers as garnish (optional)

Instructions

Using 1 Tablespoon of butter, coat each ear of shucked corn with a touch of the butter. Place the ears of corn on the grill and grill over medium heat for 10-12 minutes, turning occasionally with a trusty pair of grilling tongs.
While the ears of corn on the cob are grilling, you can make the buffalo - blue cheese sauce by heating a small saucepan over medium-low heat and adding the last 3 Tablespoons of butter. Once the butter is melted, add the buffalo hot sauce and ½ cup of the blue cheese crumbles and allow the cheese to melt, stirring occasionally.
Once the corn has cooked sufficiently on the grill, remove using the tongs and brush on a generous amount of the buffalo-blue cheese sauce while the corn is still hot. While the sauce is melting into the corn, sprinkle the corn with the other 2 Tablespoons of blue cheese crumbles and green onion slivers. Serve while still warm.

Coconut Peanut Butter Cookies

May 13, 2020 · 4 Comments

These quick naturally-sweetened, 7-Ingredient, 10-Minute coconut peanut butter cookies combine coconut flour, peanut butter, and fresh coconut flakes together for fluffy and sweet cookies in just minutes!

Sometimes I get a cookie craving late at night.

There's a few problems with this scenario.

One, it's late and I should be getting to bed.

Two, cookies late at night aren't the healthiest idea in the world.

Three, do I even have the ingredients to make cookies? Because I am not going to the grocery store at midnight in my pajamas!

Table of Contents

Coconut Peanut Butter Cookies!!!

Well with these smashed coconut peanut butter cookies, all you need is 7 simple ingredients and 10 minutes of baking, start to finish!

Plus, these cookies aren't full of sugar, they are naturally sweetened with natural peanut butter, honey, toasted coconut flakes, and the sweetness of the coconut flour itself.

So they aren't the worst sweet treat late at night, right? RIGHT!

But what if you want a coconut cookie but without all the peanut butter and coconut shavings? You should check out Flippin Delicious and her coconut flour cookies that are also gluten-free, grain-free, and dairy-free too!

Gluten-Free Cookies to Try:

4-Ingredient Peanut Butter Cookies

Thin Mint Cookies

Lemon Crinkle Cookies

Strawberry Margarita Bars

Snickerdoodles

Gingerbread Cookies

Chewy Pumpkin Cookies

Strawberry Lemonade Cookies

These quick gluten-free smashed coconut peanut butter cookies combine coconut flour, peanut butter, and fresh coconut flakes together for fluffy and sweet cookies in just minutes!

Ingredients Needed:

coconut flour
all natural peanut butter
xanthan gum
baking soda
pure vanilla extract
honey
1 egg white
coconut flakes (I use sweetened flakes for this recipe, but any type will work)

Easy Directions:

I quickly mix all the ingredients together, roll the dough into balls, smash some coconut onto the tops of each cookie, and then quickly bake these little treats for 7-10 minutes (it's 9 minutes for my little oven).

Stash the few dishes needed to make these smashed coconut peanut butter cookies in the sink or dishwasher and head to bed after your cookie craving.

You may still have that sweet coconutty, peanut-buttery aroma in your kitchen when you wake up the next day. Yes!

Preheat your oven to 350*F. Combine all ingredients (except for coconut flakes) in a mixing bowl until dough forms.
Roll dough into 1" balls and place on a baking sheet sprayed with cooking spray.
Place a pinch of coconut flakes on top of each cookie and smash the top down with a fork until each cookie is about ½" thick. Bake for 7-10 minutes, or until the cookie's edges are golden brown and the coconut begins to become toasted.
Allow to cool for a few minutes before devouring.

How To Store Leftover Cookies:

Store your leftover cookies after they have cooled down to room temperature.

Store your cookies in an airtight food-safe container or food-safe plastic bag at room temperature for up to 5 days.

Quick Coconut Peanut Butter Cookies

Yield: 12

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

These quick naturally-sweetened coconut peanut butter cookies combine coconut flour, peanut butter, and fresh coconut flakes together for fluffy and sweet cookies in just minutes!

Ingredients

½ cup GF coconut flour
½ all natural peanut butter
¼ xanthan gum
¼ teaspoon baking soda
½ teaspoon GF pure vanilla extract
3 tablespoon fresh honey
1 egg white
coconut flakes (I use sweetened flakes for this recipe, but any type will work)

Instructions

Preheat your oven to 350*F.
Combine all ingredients (except for coconut flakes) in a mixing bowl until dough forms.
Roll dough into 1" balls and place on a baking sheet sprayed with cooking spray.
Place a pinch of coconut flakes on top of each cookie and smash the top down with a fork until each cookie is about ½" thick.
Bake for 7-10 minutes, or until the cookie's edges are golden brown and the coconut begins to become toasted.
Allow to cool for a few minutes before snacking.

If you make my coconut peanut butter cookies, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Coconut Peanut Butter Cookie recipe, be sure to follow me on social media so you never miss a mouth-watering post:

This post was first published on August 6, 2016 and last updated on May 13, 2020.

Pineapple Basil Thai Chicken

May 13, 2020 · Leave a Comment

This 25-minute pineapple basil thai chicken is a simple, refreshing, and quick one-pot meal that's perfect when craving something gluten-free and asian-inspired... with a sweet juicy twist of pineapple!

Table of Contents

Asian-Inspired Dishes:

I have been on an asian-inspired dinner craze lately.

After making this pineapple basil thai chicken, I went after my slow cooker sesame garlic chicken and slow cooker beef lo mein (both of which will be up on the blog really soon) days later.

I get in these obsessions every once in awhile. Here are some of my other Thai -flavored favorites from the site:

Spicy Thai Cucumber Salad

Easy Beef Pad Thai

Thai Turkey Lettuce Wraps

One-Pot Thai Cashew Chicken

Thai Basil Pork Skillet

But all of these recipes are busy weeknight approved, meaning that they are quick and easy, so I can't complain when I am craving asian food (and neither does the rest of the family!).

Pineapple & Basil Flavors!

This dish is packed with pineapple and basil flavors, refreshing and perfect for summer nights.

It's topped with a sweet and light gluten-free thai sauce and the light crunch of a sprinkling of cashews.

I am going to be making this dish again and trying my hand at a pork rendition to see how the pineapple and basil flavors work with it.

I have a feeling that they will become good friends.

Ingredients:

1 pound of boneless skinless chicken breasts, cubed
1 tablespoon minced garlic
5 tablespoon GF barbecue sauce
3 tablespoon GF soy sauce
1 tablespoon rice vinegar
½ teaspoon crushed red pepper flakes
1.5 teaspoon sugar
1-1.5 cups stir fry veggies
1 cup pineapple, cubed
leaves handful fresh basil, roughly chopped
Cashews for garnish

Go ahead and use whichever green veggies that you like for this dish.

I usually have fresh broccoli and green beans on hand so naturally they are always my go-to for this meal.

Zucchini, bell peppers, and carrots are other good alternatives, just make sure that you've got your pineapple and basil bases covered and you will be mighty happy with this dish.

Basil Thai Stir Fry Directions:

Drizzle a large pan with oil (I use coconut oil for this recipe) and brown the chicken on all sides, about 5-6 minutes over med-high heat.
While the chicken is cooking, combine the minced garlic, soy sauce, barbecue sauce, vinegar, pepper flakes, and sugar together in a mixing bowl. Add this sauce and the stirfry veggies to the chicken and continue to cook the chicken until fully cooked.
Turn the heat to low, gently stir in the pineapple and basil, and cook for 1 more minute, or until the pineapple becomes slightly warm.
Serve over rice and sprinkle with cashews. Enjoy!

Recipe Pro Tips:

Toss in your pineapple chunks for a short amount of time - just enough for them to warm through and start releasing their juices into the rest of the pan and dish ingredients.

And while we are talking about the pineapple, make sure to cut your pineapple into bite-sized pieces so that they can easily and quickly warm through entirely.

How To Store Leftovers:

Store your leftover Pineapple Basil Stir Fry once it has had a chance to cool down to room temperature completely.

Once it is cool, place your leftovers in an airtight food-safe storage container in the fridge for up to 2 days.

When you are ready to reheat your leftover stir fry, place your leftovers in a microwave-safe dish with a loose cover on top to help with microwave splatter.

Microwave on high power for 45-90 seconds, depending on how hot you like your leftovers.

Remember that the pineapple heats up really fast and stays wicked hot for much longer than the rest of the dish - don't burn your mouth!

Pineapple Basil Thai Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This 25-minute pineapple basil thai chicken is a simple, refreshing, and quick one-pot meal that's perfect when craving something gluten-free and asian-inspired... with a sweet juicy twist of pineapple!

Ingredients

1 pound of boneless skinless chicken breasts, cubed
1 tablespoon minced garlic
5 tablespoon GF barbecue sauce
3 tablespoon GF soy sauce
1 tablespoon rice vinegar
½ teaspoon crushed red pepper flakes
1.5 teaspoon sugar
1-1.5 cups stir fry veggies
1 cup pineapple, cubed
leaves handful fresh basil, roughly chopped
Cashews for garnish

Instructions

Drizzle a large pan with oil (I use coconut oil for this recipe) and brown the chicken on all sides, about 5-6 minutes over med-high heat.
While the chicken is cooking, combine the minced garlic, soy sauce, barbecue sauce, vinegar, pepper flakes, and sugar together in a mixing bowl. Add this sauce and the stirfry veggies to the chicken and continue to cook the chicken until fully cooked.
Turn the heat to low, gently stir in the pineapple and basil, and cook for 1 more minute, or until the pineapple becomes slightly warm.
Serve over rice and sprinkle with cashews. Enjoy!

Notes

Make sure to cook the pineapple in the skillet for just 1 minute or so, just enough for the pineapple chunks to warm through and start releasing their delicious juices to the rest of the dish!

If you make my Pineapple Basil Thai Chicken Stir Fry, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Pineapple Basil Thai Chicken recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten Free Chocolate Cake

May 12, 2020 · 4 Comments

This gluten free chocolate cake with homemade chocolate frosting and sprinkled with fresh seasonal berries is the ultimate in chocolate decadence! This cake is easy enough for a beginner baker to create and tastes like a professional chef came into your kitchen to bake it! The perfect holiday or gift idea for the chocolate lover in your life!

Table of Contents

Best Gluten-Free Chocolate Cake EVER!

If you have been a reader of this blog for any amount of time you know my obsession with berries.... and chocolate...

Like in Flourless Chocolate Cake from Gluten-Free on a Shoestring. So good!

I absolutely LOVE fresh berries too.

I love to add them to dishes and drinks as a sweetener instead of sugars and syrups.

I also love to just eat them by the handful as a treat.

It's so sweet and juicy.....YUM.

So the combination of chocolate and berries in the form of decadent chocolate cake that is gluten-free and so so easy to make that ANYONE can make it - baker or not!

This post may contain affiliate links.

Gluten Free Chocolate Cake Ingredients:

1 ½ cups sugar
1 ¾ cups Homemade Gluten-Free Bisquick Mix
¾ cup baking cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
2 eggs
1 cup milk
½ cup canola oil
1 ½ Tablespoons vanilla extract
¾ cup boiling water (It needs to be hot to activate the cocoa!!!)

You can also use Bisquick Brand Gluten-Free Mix that you can find in many grocery stores if you aren't making your own homemade Bisquick Mix.

Gluten Free Dark Chocolate Frosting Ingredients:

powdered sugar
cocoa powder, I use very dark cocoa powder here
room temperature butter
melted dark chocolate
almond milk
honey

What kind of berries (optional) to use:

Obviously, by looking at these pictures, I fully approve and suggest fresh juicy red raspberries for this chocolate cake.

Chocolate and raspberries is always a good idea.

Strawberries, blackberries, blueberries, are all great options for moist bite after bite of lucious chocolate cake!

For a detailed list of directions, scroll down to find the full recipe card.

How to make gluten free chocolate cake:

Preheat your oven to 350*F and generously grease a 9″ round or 9" square baking pan. I use a good healthy amount of cooking spray for this.
Place all the dry ingredients into a large bowl and mix well. Add the wet ingredients except for the boiling water to the dry ingredients and stir until well combined. Lastly pour in the very hot boiling water a ¼ cup at a time, while constantly stirring.
Pour the batter evenly into the bottom of the baking pan. Bake for approx. 35-38 minutes or until a toothpick inserted into the center comes out clean.
Place the cake on wire rack to cool after it has been removed from the oven for 10 minutes. While the cake is cooling to room temperature, you can make the frosting and frost the cake once it is fully cooled to room temperature.

How to make the gluten-free chocolate frosting:

After the cakes are cooled I whip up the dark chocolate frosting and frost between each cake layer and allow it to cool in the fridge to harden and form into a tower of greatness.

Then I come back with more frosting to dollop on around the sides and top of the cake, the messier, the prettier I think.

Lastly I place a few fresh chilled berries on top and a honey drizzle for a gooey impressive final touch if you dare.

Make the frosting by beating the butter in a stand mixer until it’s smooth.
Add in the milk and combine again.
Slowly add the powdered sugar and cocoa powder to the butter until combined.
Add the melted chocolate and combine in the mixer for another 2 minutes or until thick frosting consistency.
Frost the cake once it is fully cooled to room temperature.

Can I Use Store-Bought Frosting?

You sure can! I do when in a pinch! There is no shame in using store-bought can of frosting!

How to store leftover gluten-free chocolate cakes:

You can store any leftover and room temperature chocolate cake in an airtight container.

I prefer to keep leftover gluten-free cake in the fridge because I love my chocolatey treats chilled.... always and forever.

The leftover chocolate cake will be good at room temperature or chilled in the fridge for up to 4 days.

How to gift a gluten-free chocolate cake:

I actually make two mini cakes at a time.

I keep one cake (because how can you say no to this?)...

and the other one is the perfect size to be gifted to friends during the holiday season.

If it's gifted I automatically know that I will be asked about the cool honeycomb pieces on top, so I just go ahead and bring the jar of honey with me and present it along with the cake to the receiver. The honey is an easy, inexpensive, “gourmet” gift for under $15!

More chocolate gluten-free recipes:

Gluten-Free Chocolate Cake

Yield: 12

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients

1 ½ cups sugar
1 ¾ cups Homemade Gluten-Free Bisquick Mix
¾ cup Baking Cocoa Powder
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
2 eggs
1 cup milk
½ cup canola oil
1 ½ Tablespoons vanilla extract
¾ cup boiling water

Instructions

TO MAKE THE CAKE:
Preheat your oven to 350*F and generously grease a 9″ round or 9" square baking pan. I use a good healthy amount of cooking spray for this.
Place all the dry ingredients into a large bowl and mix well. Add the wet ingredients except for the boiling water to the dry ingredients and stir until well combined. Lastly pour in the very hot boiling water a ¼ cup at a time, while constantly stirring.
Pour the batter evenly into the bottom of the baking pan. Bake for approx. 35-38 minutes or until a toothpick inserted into the center comes out clean.
Place the cake on wire rack to cool after it has been removed from the oven for 10 minutes. While the cake is cooling to room temperature, you can make the frosting and frost the cake once it is fully cooled to room temperature.

Notes

FOR THE FROSTING:
3 cups powdered sugar
1 cup cocoa powder, I use very dark cocoa powder here
1 ½ cup room temperature butter
¼ cup melted dark chocolate
5-7 tablespoon almond milk
berries for garnish

TO MAKE THE FROSTING:

In a stand mixer, beat the butter until it's smooth. Add in 5 tablespoon almond milk and combine again.
Slowly add the powdered sugar and cocoa powder to the butter until combined.
Add the melted chocolate and combine in the mixer for another 2 minutes or until thick frosting consistency.
Place a ⅓" layer of frosting on the top of each cooled cake and place in the fridge for 20-30 minutes to harden.
While waiting for the frosted topped cakes, add 2-3 more TBSP's of almond milk to the remaining frosting to thin it out a bit more (will help the frosting spread while frosting the cakes).
Once the cakes are out of the fridge, place one cake on top of the other until all three cakes are combined into one tall tower.
Use the remaining frosting to frost the outsides of the tall cake. Place a few berries and a honey drizzle on the top of the cake before gifting or eating!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 923Total Fat: 97gSaturated Fat: 28gTrans Fat: 3gUnsaturated Fat: 27gCholesterol: 278mgSodium: 1486mgCarbohydrates: 128gFiber: 12gSugar: 178gProtein: 20g

If you make my Gluten-Free Chocolate Cake, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Chocolate Cake recipe, be sure to follow me on social media so you never miss a decadent post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published December 6, 2016 and last updated on May 12, 2020.

Chicken Taco Zucchini Boats

May 12, 2020 · 6 Comments

Chicken Taco Zucchini Boats give you and your family all the tastes and feels for tacos without all the tortilla carbs! A healthier spin on Taco Tuesday with warm tender boats made of zucchini squash that surround homemade-spiced chicken and topped with fresh chopped vegetables and sprinkled with cheese!

Heck yes! Don't ya just love those recipes that are incredibly simple, quick to make, and above all, healthy?!?

Well, I'll answer that one...heck yes!

shredded chicken taco zucchini boats from above

Table of Contents

Why you Need to Make These Zucchini Boats:

Well, now we are in luck. This Skinny Chicken Taco Zucchini Boat recipe is very easy to make, takes only 30 minutes to put together and is low-carb/gluten-free/take-out-the-tortillas-and-add-in-tender-veggies healthy alternative to chicken tacos.

So now there is a way to eat and enjoy your tacos and not worry about this bikini season that is upon us.

~~Whoop whoop!~~ ~~Yum yum!~~ I mean...heck yes y'all!

Why Stuff a Zucchini?

Zucchini's stuffed with savory combinations and then roasted in the oven until they turn into tender squash heaven is always a great idea.

For this recipe, I have taken out the carb-loaded tortillas and replaced them with these zucchini boats instead.

So this dish still has all of the wonderful tex-mex vibes of your Taco Tuesday dreams but also tones down the carbs - so you can enjoy your fiesta without any of the guilt!

This Skinny Chicken Taco Zucchini Boat recipe is very easy to make, takes only 30 minutes to put together and is low-carb/gluten-free/take-out-the-tortillas-and-add-in-tender-veggies healthy alternative to chicken tacos.

Ingredients For Stuffed Zucchini Boats:

3-4 chicken breasts, cubed or can use shredded chicken (see below)*
3 medium zucchinis, halved hotdog-style and the seeds scooped out
coconut oil
sweet onion, chopped
Gluten-Free Taco Seasoning **
grape or cherry tomatoes, diced
1 serrano pepper, chopped, or jalapeño
Cotija cheese for garnish
juice of ½ a lime

*If you would like to use shredded chicken, like you see in some of these pictures, then use canned cooked chicken and shred it using a fork or place it quickly in a food processor to shred. Alternatively, you can use shredded chicken you have made from another recipe, such as I do when I make my Salsa Lime Chicken!

**heck yes, here is the best gluten-free taco seasoning there is. It takes ya 2 minutes to put together and most likely, you already have all the spices in your kitchen!

How To Turn Zucchini Into a Boat?

So just how do you take a zucchini squash and turn it into a boat?

Great question!

Here's what you do:

Cut your zucchini in half, lon-ways, as in "hotdog" style, cutting the length of the zucchini from end to end.

Next, use a spoon or an ice cream scooper and scoop or spoon out the more tender inside of the squash, where you may see the seeds and the lighter-colored center.

Discard the center of the squash or reuse it in another recipe of your choice.

Now your zucchini is fully prepared to be a zucchini boat!

How Do you Make These Stuffed Zucchini Boats?

Heat your oven to 400*F. Line a casserole dish or baking 9 x 13 pan with parchment paper and set aside.
In a large skillet over medium heat, cook the chicken until golden brown and cooked thoroughly. (If you are using cooked shredded chicken then you do not need to cook the shredded chicken in the skillet until browned and cooked thoroughly - you will start right here.) The last 2 minutes of cooking the chicken, place ⅔ of the onion and the taco seasoning in the skillet to make the onion pieces tender.
Place the zucchini boats in the lined pan and place the chicken and onion mix into the scooped out area of the boats. Bake for 15-20 minutes, or until the zucchinis start to become tender.
Top with the rest of the onion, the tomatoes, pepper, and the cheese. Place back in the oven for 1-2 minutes, or until the cheese starts to melt.
Squeeze lime juice over the boats and enjoy!

What Goes Well with This Recipe?

These stuffed zucchini boats go really well served alongside these other dishes:

Mexican Street Corn Salad

Chipotle-Lime Radish Salad

Jalapeno Cheddar Cornbread Cupcakes

Instant Pot Jasmine Rice

Chicken Taco Stuffed Zucchini Boat Tips!

You will want to scoop out quite a bit of the insides of your zucchinis out for two reasons.

Reason #1: The more of the zucchini you scoop out, the more room you will have to pack your zucchini boat full of taco toppings!

Reason #2: Zucchini, when roasted, can sometimes release quite a bit of liquid during the roasting process - therefore, the less of the tender insides available to produce these liquids, the less likely you will have liquids on the bottom of your zucchini boats!

Want More Tex-Mex Recipes?

Here you go:

Chicken Taco Pasta

Baja Avocado Pasta

Instant Pot Fajitas

Slow Cooker Mexican Quinoa Dip

Chicken Taco Stuffed Zucchini Boat

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

4 chicken breasts, cubed OR 3 cups cooked shredded chicken
3 medium zucchinis, halved hotdog-style and the seeds scooped out
1 tablespoon coconut oil
½ sweet onion, chopped
3 teaspoon Gluten-Free Taco Seasoning *
½ cup grape tomatoes, diced
1 serrano pepper, chopped, or jalapeño
Cotija cheese for garnish
juice of ½ a lime

Instructions

Heat your oven to 400*F. Line a casserole dish or baking 9 x 13 pan with parchment paper and set aside.
In a large skillet over medium heat, cook the chicken until golden brown and cooked thoroughly. (If you are using cooked shredded chicken then you do not need to cook the shredded chicken in the skillet until browned and cooked thoroughly - you will start right here.) The last 2 minutes of cooking the chicken, place ⅔ of the onion and the taco seasoning in the skillet to make the onion pieces tender.
Place the zucchini boats in the lined pan and place the chicken and onion mix into the scooped out area of the boats. Bake for 15-20 minutes, or until the zucchinis start to become tender.
Top with the rest of the onion, the tomatoes, pepper, and the cheese. Place back in the oven for 1-2 minutes, or until the cheese starts to melt.
Squeeze lime juice over the boats and enjoy!

If you make my Chicken Taco Zucchini Boats, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Chicken Taco Zucchini Boat recipe, be sure to follow me on social media so you never miss a mouth-watering post:

This post was first published on July 7, 2015 and last updated on May 12, 2020.

Gluten-Free Fried Green Tomatoes: Air Fryer and Skillet Options!

May 11, 2020 · Leave a Comment

Gluten-Free Air Fryer Fried Green Tomatoes have a warm juicy roasted tomato center with a crisp garlic crunchy outer coating. This recipe shows you how to create this gluten-free appetizer in your skillet using your oven as well as easily fried in your air fryer! Your choice!

Table of Contents

Incredible Gluten-Free Fried Green Tomatoes:

It wasn't until I was well into adulthood when I tried my first fried green tomato.

Why did I wait so long???

Fried green tomatoes, with their juicy green tomatoes all warm and tender on the inside and the crisp crunchy, garlicky breaded outside... are ridiculously addicting!

Wow! I had been missing out!

This recipe takes slices of fresh green tomatoes and easily breads them in a delicious garlic gluten-free breadcrumb mixture and then quickly fries them in the air fryer using barely any fry oil (oh hey there healthier option!) or flash fried in your favorite skillet.

This produces a golden outer crust and a warm savory tomato center!

Fried Green Tomato Pairings:

Need some suggestions as to what to pair with your fried green tomato favorites???

Try one of these easy meal ideas!

Instant Pot Pork Chops and Gravy

Gluten-Free Chicken Cordon Blue

Southern Glazed Pork Chops with Brown Sugar

Easy BBQ Thyme Pork Roast

Instant Pot London Broil

Slow Cooker Shredded BBQ Chicken

What to Dip Fried Green Tomatoes In:

These fried green tomatoes are amazing all on their own. However... They are just as awesome dipped in garlic sauce, marinara sauce, or even my Homemade Skinny Sriracha Cream Aioli!

What Air Fryer to Use:

This post may contain affiliate links.

I absolutely LOVE my OMORC Air Fryer!

I am a HUGE fan of my OMORC air fryer and air fryer accessories.

To the point that I now own two air fryers!

My second air fryer is the Ninja Foodie Grill – it air fries, roasts, grills, and even dehydrate all in one easy-to-clean kitchen appliance, which is great for small kitchens that are short on countertop space or storage!

Recipe Ingredient List:

1 large unripe green tomato, sliced into ¼” thick slices
salt and pepper to taste
gluten-free all-purpose flour blend
garlic powder
onion powder
paprika
2 eggs, beaten
milk
homemade gluten-free breadcrumbs
oil for frying (canola or peanut oil are fantastic here!) if you are using the skillet method. If you are using the air fryer method you will need a spritz or two of cooking spray.

Recipe Instructions:

Sprinkle tomato slices with salt and pepper. In one bowl, stir the flour blend, garlic powder, onion powder, and paprika together. In a second bowl, mix the eggs and milk, and in a third bowl pour the breadcrumbs.
Dredge the tomato slices in the flour blend, then the egg mixture, allowing excess the drip off before placing the tomato slices into the breadcrumb bowl, pressing the breadcrumbs carefully into each tomato.
Carefully lower each breaded tomato into the bottom of the air fryer basket that has been lightly sprayed with cooking spray, and fry for 5 minutes. Using a spatula, carefully turn each fried tomato slice onto the other side and air fry for an additional 3-4 minutes.
Using the same spatula, remove each tomato slice when done to a paper towel-lined plate to cool for 1-3 minutes. Serve while still warm with your favorite dipping sauce.

Pro Tips:

Please make note that there are directions on this page for both the AIR FRYER version as well as the SKILLET / STOVE TOP version!

Leftover Storage Instructions:

First, I highly recommend letting the fried green tomatoes that you plan on storing as leftovers, cool down to room temperature before considering to store them.

That will prevent a lot of extra moisture buildup in your storage container and less moisture to make your leftover fried green tomatoes soggy.

Place your cooled fried tomatoes in a food-safe airtight storage container and put it in the refrigerator for up to 2 days.

To reheat your chilled leftover air fried tomatoes, place your fried tamaters on an oven-safe plate or baking sheet and let them cook in a warmed-to- 325*F oven for 3-5 minutes.

Alternatively, if you want to fire up your air fryer, you can pop your leftover fried green tomatoes in the bottom of your air fryer, making sure that they are not touching one another, and air fryer at 325*F for 3-5 minutes or until your preferred warmth is achieved.

If you make my Air Fried Green Tomatoes, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on Instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Air Fryer Fried Green Tomatoes recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Other Favorite Gluten-Free Air Fryer Recipes:

Air Fryer Corn Dogs

Air Fryer Fish Sticks

Air Fryer Chicken Wings

Air Fryer Chicken Drumsticks

Air Fryer French Fries or Tater Tots

Air Fryer Baked Potatoes

Air Fryer Gluten-Free Fried Green Tomatoes

Yield: 8

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients

1 large unripe green tomato, sliced into ¼” thick slices
salt and pepper to taste
½ cup gluten-free all-purpose flour blend
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
2 eggs, beaten
1 ½ Tablespoon milk of choice
1 ½ cups Gluten-Free breadcrumbs
1- 1 ½ cups frying oil (canola or peanut oil work great)

Instructions

For the AIR FRYER directions: Sprinkle tomato slices with salt and pepper. In one bowl, stir the flour blend, garlic powder, onion powder, and paprika together. In a second bowl, mix the eggs and milk, and in a third bowl pour the breadcrumbs.
Dredge the tomato slices in the flour blend, then the egg mixture, allowing excess the drip off before placing the tomato slices into the breadcrumb bowl, pressing the breadcrumbs carefully into each tomato.
Carefully lower each breaded tomato into the bottom of the air fryer basket that has been lightly sprayed with cooking spray, and fry for 5 minutes. Using a spatula, carefully turn each fried tomato slice onto the other side and air fry for an additional 3-4 minutes.
Using the same spatula, remove each tomato slice when done to a paper towel-lined plate to cool for 1-3 minutes. Serve while still warm with your favorite dipping sauce.

Notes

1. For the SKILLET directions: Heat oil in a large frying pan over medium-high heat. Sprinkle tomato slices with salt and pepper.

2. In one bowl, stir the flour blend, garlic powder, onion powder, and paprika together. In a second bowl, mix the eggs
and milk, and in a third bowl pour the breadcrumbs.

3. Dredge the tomato slices in the flour blend, then the egg mixture, allowing excess the drip off before placing the tomato slices into the breadcrumb bowl, pressing the breadcrumbs carefully into each tomato.

4. Carefully lower each breaded tomato into the hot oil and fry for 1-2 minutes, until the breading that is in the oil starts to turn a golden brown.

5. Using a spatula, carefully turn each fried tomato slice onto the other side and cook for the same amount of time. Using the same spatula, remove each tomato slice when done to a paper towel-lined plate to cool and set. Serve while still warm.

Sweet And Spicy Honey + Sriracha Onion Rings

May 11, 2020 · 23 Comments

These Honey + Sriracha Sweet and Spicy Onion Rings are crispy, crunchy, and fresh. The spicy Sriracha chili paste is added for some sizzle and fresh honey is paired with it to tone down the fire a bit and add some sweet afterthoughts. These sweet and spicy onion rings are incredibly easy to make and take just minutes to find your plate!

Table of Contents

Best Sweet and Spicy Onion Rings!

Hey hey! Y'all we made it to Friday {she gets up and throws up her 'whoop' hands}! How fast did this week go? Dang it went by quick.

Looking back on the week (and the week before) I realized how popular those BBQ + Buttermilk Onion Rings were and thought to myself, "self, why don't you go throw another onion ring recipe out there and make the world a happier place?"

Well I'll be, that girl went out there and did it. Again.

I concocted another hella good version of my onion rings with a sweet and spicy twist, introducing the Honey Sriracha Onion Ring to the fam.

I'll give ya a moment to let it sink in .

The rings are once again crispy, crunchy, and fresh. Then you add spicy Sriracha chili paste for some sizzle and fresh honey to tone down the fire a bit and add some sweet afterthoughts.

Do I have your attention yet? Good. If I haven't mentioned this fun fact yet, then let me tell ya, these are also super simple to make and don't take long at all.

Let's get to goin', shall we?

Don't be afraid of a little extra honey and sriracha for a little drizzle over top of your rings too. It's delicious!

Ingredient List:

white rice flour
1 egg, beaten
buttermilk
sriracha
honey
onions cut into rings ½ thick
black pepper
paprika
cayenne pepper
granulated garlic or garlic salt
oil for frying
salt to taste

Onion Ring Directions:

Heat a large skillet over medium heat with ½-1 inch of oil. In a large mixing bowl, combine the flour, salt and pepper, cayenne, paprika, and garlic together.
In another mixing bowl, combine the egg, buttermilk, sriracha, and honey. Place each onion ring in the liquid egg mixture, dredging it, allowing excess to drip off of it, and then directly placing it in the flour mixture, being sure to coat the entire ring.
Quickly place each ring in the hot oil and allow to turn a golden brown (approx. 1-3 minutes each side). Once golden, flip the onion ring over and allow the second side to brown.
Carefully remove the onion ring from the skillet and place on a paper towel-lined baking sheet. Allow to sufficiently cool before enjoying!

Storing Your Leftovers:

First, I highly recommend letting the onion rings that you plan on storing as leftovers, cool down to room temperature before considering to store them.

That will prevent a lot of extra moisture buildup in your storage container and less moisture to make your leftover onion rings soggy.

Place your cooled onion rings in a food-safe airtight storage container and put it in the refrigerator for up to 2 days.

To reheat your chilled leftover onion rings, place your onion rings on an oven-safe plate or baking sheet and let them cook in a warmed-to- 325*F oven for 3-5 minutes.

Alternatively, if you have an air fryer, you can pop your leftover onion rings in the bottom of your air fryer, making sure that they are not touching one another, and air fryer at 325*F for 3-5 minutes or until your preferred warmth is achieved.

Honey + Sriracha Onion Rings

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 ½ cups white rice flour
1 egg, beaten
1 cup buttermilk
2 tablespoon sriracha
3 tablespoon fresh honey
2 inch onions cut into rings ½ thick
2 teaspoon black pepper
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon granulated garlic or garlic salt
oil for frying
salt to taste

Instructions

Heat a large skillet over medium heat with ½-1 inch of oil.
In a large mixing bowl, combine the flour, salt and pepper, cayenne, paprika, and garlic together. In another mixing bowl, combine the egg, buttermilk, sriracha, and honey.
Place each onion ring in the liquid egg mixture, dredging it, allowing excess to drip off of it, and then directly placing it in the flour mixture, being sure to coat the entire ring.
Quickly place each ring in the hot oil and allow to turn a golden brown (approx. 1-3 minutes each side). Once golden, flip the onion ring over and allow the second side to brown.
Carefully remove the onion ring from the skillet and place on a paper towel-lined baking sheet.
Allow to sufficiently cool before enjoying!

If you make my Sweet and Spicy Onion Ring recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love these Sweet and Spicy Onion Rings, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on August 14, 2015 and last updated on May 11. 2020.

Crispy Corn Dogs in Air Fryer

May 10, 2020 · 2 Comments

Air Fryer Corn Dogs are the best way to cook up this American favorite! Whether you are a fan of the popular corn dog on a stick, or reach toward the popable mini corn dogs, you will be happily surprised at how quick and perfect your crisp, hot, and evenly cooked each and every corn dog will be fried in your tidy air fryer!

Table of Contents

Easy Corn Dogs In Air Fryer:

Corn dogs are awesome!

Kids and adults alike LOVE them. What's not to love????

Juicy hot dog pieces wrapped around warm doughy sweet dough that can be perfectly crisp on the outside - giving it the perfect crunch!

And with the technique I use with my air fryer - you can be sure that you will have perfectly cooked corn dogs on all sides - without the need for oil, cooking spray, or other ingredients.

It's fast and easy, and you don't have to heat up your oven (and therefore the rest of your home in those hot summer months!) to get your favorite all-American treat ready to eat!

Air Fried Corn Dog Ingredients:

You will need corn dogs or mini corn dogs.

If you are here and are gluten-free - welcome - and grab your favorite gluten-free corn dogs on a stick or gluten-free mini corn dogs.

If you need a gluten-free suggestion, I recommend these- my favorite store-bought gluten-free corn dogs.

This post may contain affiliate links.

Air Fryer to Use:

I absolutely love my air fryer! I highly recommend you check out OMORC’s selection of air fryers.

I have the OMORC 6 Quart Air Fryer. There is now a newer model of this appliance.

It’s big enough to definitely feed a family of 4+. Some air fryers are so tiny that you can barely make enough of something to fill a coffee cup up with.

I love that the parts that need to be washed are dishwasher safe, so clean up is so incredibly easy! It’s a HUGE perk of this thing.

This air fryer has got a pretty simple yet intuitive touchscreen that allows you to not only easily set your temperature and time, but there are other functions like the “keep warm” button that can come in really handy.

If you are looking into an all-in-one countertop cooking appliance, then check out Ninja's Foodi Grill!

It can air fry, roast, indoor grill, dehydrate, and much more!

We use our Foodi Grill almost every day of the week and has a special place in my heart!

How to Air Fry Corn Dogs:

Cooking your corn dogs in the air fryer couldn't be any easier!

Mini Corn Dog Directions:

For mini corn dogs, simply place the mini corn dogs in the bottom of your air fryer basket - making sure that your mini corn dogs do not touch one another or the sides of the air fryer.

Set your Air fryer to 380*F for 4 minutes, then flip your mini corn dogs over, and cook at 380*F for another 4 minutes.

Remove them from the air fryer and serve them while still warm (but give them 1-2 minutes to cool off before biting into them as they will be hot!).

Corn Dogs on a Stick Directions:

For regular-sized corn dogs on a stick, place them on the bottom of the air fryer basket, making sure that they do not touch one another.

Set your air fryer to 38*F and cook for 5 minutes, then flip your corn dogs over.

Cook at 380*F for another 4-5 minutes, then allow the corn dogs to cool for 1-2 minutes before serving.

How to Cook Corn Dogs In the Air Fryer:

Make sure that your corn dogs, no matter if they are the full-size corn dogs on a stick or they are the mini corn dogs that are stickless - you will want to make sure that your corn dogs are not touching one another or touching the sides of the air fryer basket.

You will also not want to add any oil or cooking spray on to or in to your corn dogs or air fryer basket.

Corn dogs, once heated by the air fryer, will release their own oil or grease from the inside.

You will notice a small amount of shiny liquid in the air fryer basket once done frying - that's the grease from the hot dog inside and the sweet doughy outside that seeped out during the cooking process!

How to Store Your Leftovers:

You can store your leftover corn dogs in a food-safe airtight container in the fridge for up to 2 days.

You will want to make sure that your air fried corn dogs have cooled down to room temperature before you store them away in the fridge.

To reheat your chilled leftover corn dogs, simply place the leftover dogs in the bottom of your air fryer, set the air fryer to 350*F and cook for 1-3 minutes - depending on the number of corn dogs you are reheating at once and how hot you like your leftovers!

Air Fryer Corn Dogs

Yield: 12

Cook Time: 8 minutes

Total Time: 8 minutes

Ingredients

Mini or regular-sized corn dogs

Instructions

For mini corn dogs, simply place the mini corn dogs in the bottom of your air fryer basket – making sure that your mini corn dogs do not touch one another or the sides of the air fryer.
Set your Air fryer to 380*F for 4 minutes, then flip your mini corn dogs over, and cook at 380*F for another 4 minutes.
Remove them from the air fryer and serve them while still warm (but give them 1-2 minutes to cool off before biting into them as they will be hot!).

Notes

For Regular-Sized Corn Dogs on a Stick:

For regular-sized corn dogs on a stick, place them on the bottom of the air fryer basket, making sure that they do not touch one another.
Set your air fryer to 38*F and cook for 5 minutes, then flip your corn dogs over.
Cook at 380*F for another 4-5 minutes, then allow the corn dogs to cool for 1-2 minutes before serving.

If you make my Air Fried Corn Dogs, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Air Fryer Corn Dogs, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten-Free Salisbury Steak

May 10, 2020 · 2 Comments

This Gluten-Free Salisbury Steak recipe is going to be a family favorite! Juicy ground beef is combined with fresh diced bell pepper and spices and then cooked in the same juices that make your hearty, thick, savory beef and mushroom gravy! And the best part??? It's made in under 30 minutes and uses one pan!!!

Table of Contents

Best Gluten-Free Salisbury Steak Recipe:

Living a gluten-free lifestyle does NOT mean that you have to sacrifice texture, taste, flavor, or your favorite comfort foods!

Today I am showing you how you can easily make your family the best salisbury steak recipe of all time.

Even my family members who can eat gluten swear that this is the BEST salisbury steak that they have ever met!

That's a big statement y'all!

Not only are all of the garlicky, savory, hearty ingredients molded into each steak patty, but the thick, warm gravy takes it over the top!

All of this is done in one-pan and easily accomplished in under 30 minutes - yep - not kidding!

Amazing Salisbury Steak Pairings:

Oh my gosh! These salisbury steaks are good with everything!

We like to serve ours alongside some green vegetables like Easy Blue Cheese Green Beans, Insanely Delicious Twice Baked Potatoes, or an easy Roasted Sweet Potato Brussel Sprout Hash!

We also like to have a carb to snack along side it (and maybe dip in a bit of the hearty gravy that may have found itself on the edge of the plate!) like our Buttermilk Biscuits or Dinner Yeast Rolls - all of which are incredible and completely gluten-free!

Salisbury Steak Ingredients to Gather:

2 Tablespoons cooking oil
1 pound ground beef
½ medium green bell pepper, diced
gluten-free breadcrumbs
1 large egg
ketchup, divided
Worcestershire sauce, divided
garlic powder, divided
table salt
white or brown rice flour
beef stock (or chicken stock if that is what you have on hand!)
1 cup mushrooms of choice, chopped

Gluten-Free Salisbury Steak Directions:

Heat the oil in a large skillet over medium heat. Combine the ground beef, bell pepper, breadcrumbs, egg, 1 ½ Tablespoons ketchup, 1 Tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and salt in a large mixing bowl and combine well.
Using your hands, form the beef mixture into 9 evenly-sized patties (hockey puck shaped!) and place them on the bottom of the hot oiled skillet and brown for 4 minutes.
After 4 minutes, flip each patty using a spatula and brown for another 4 minutes on the second side, then transfer the patties to a plate and set aside.
Make the gravy by combining 1 ½ Tablespoons ketchup, 1 Tablespoon Worcestershire sauce, ½ teaspoon garlic powder and 2 Tablespoons rice flour to the juices in the bottom of the hot skillet one at a time, and stir for 1 minute. Then add the beef stock and mushrooms, stir, and bring to a simmer. Simmer for 5-7 minutes, or until the liquids start to thicken.
Add the beef patties back in the skillet and allow the gravy to coat the patties for 1 minute. Remove from heat and serve right away.

Recipe Pro Tips:

If you don't have beef stock on hand, don't fret! You can use chicken stock or broth or even vegetable stock or broth if you are in a pinch!

If you are not going to be using my Gluten-Free Bread Crumbs recipe then I HIGHLY recommend that you use a gluten-free breadcrumb that is 'Italian seasoned' - such as Ian's Italian Breadcrumbs.

How to Store Leftovers:

Allow your salisbury steaks to cool down to room temperature before storing them.

To store your leftover gluten-free steaks, place them in a food-safe airtight container in the fridge for up to 48 hours.

How to Reheat Leftovers:

To reheat your leftover refrigerated salisbury steaks, simply place the steaks that you want reheat on a microwave-safe plate or dish.

Cover the dish with a top or paper towel, making sure that air can escape during the heating process.

You'll want that top on your reheats so that the steaks with gravy don't splatter your microwave!

Microwave on high power for 60-90 seconds.

This timing will depend on how many salisbury steaks you are reheating at one time, the power of your microwave, and how hot you like your final leftovers at.

Other Great Gluten-Free Steak & Beef Recipes:

Bourbon BBQ Shredded Beef

Spring Steak Chimichurri Salad

Easy Beef Pad Thai

Grilled Spicy Steak Pinwheels

Dutch Oven & Instant Pot Beef Stew

Korean BBQ Bulgogi Beef Tacos

Slow Cooker Beef Lo Mein

If you make my Gluten Free Salisbury Steaks recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Salisbury Steak recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten-Free Salisbury Steak

Yield: 9

This Gluten-Free Salisbury Steak recipe is going to be a family favorite! Juicy ground beef is combined with fresh diced bell pepper and spices and then cooked in the same juices that make your hearty, thick, savory beef and mushroom gravy! Best part??? It's made in under 30 minutes and uses one pan!!!

Ingredients

2 Tablespoons cooking oil
1 pound ground beef
½ medium green bell pepper, diced
½ cup breadcrumbs
1 large egg
3 Tablespoons ketchup, divided
2 Tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder, divided
¼ teaspoon salt
2 Tablespoons brown or white rice flour
1 ½ cups beef stock (or chicken stock if that is what you have on hand!)
1 cup mushrooms of choice, chopped

Instructions

Heat the oil in a large skillet over medium heat. Combine the ground beef, bell pepper, breadcrumbs, egg, 1 ½ Tablespoons ketchup, 1 Tablespoon Worcestershire sauce, ½ teaspoon garlic powder, and salt in a large mixing bowl and combine well. Using your hands, form the beef mixture into 9 evenly-sized patties (hockey puck shaped!) and place them on the bottom of the hot oiled skillet and brown for 4 minutes.
After 4 minutes, flip each patty using a spatula and brown for another 4 minutes on
the second side, then transfer the patties to a plate and set aside.
Make the gravy by combining 1 ½ Tablespoons ketchup, 1 Tablespoon Worcestershire sauce,
½ teaspoon garlic powder and 2 Tablespoons rice flour to the juices in the bottom of the hot skillet one at a time, and stir for 1 minute. Then add the beef stock and mushrooms, stir, and bring to a simmer. Simmer for 5-7 minutes, or until the liquids start to thicken.
Add the beef patties back in the skillet and allow the gravy to coat the patties for 1 minute. Remove from heat and serve right away.

Notes

You can use chicken or vegetable stock or broth in substitution for the beef broth if needed.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 322mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 18g

Gluten-Free Blondies

May 8, 2020 · Leave a Comment

Gluten-Free Blondies are all the rage! Imagine biting in to a gluten-free sweet treat that has the texture and consistency of a warm, moist brownie, and all the best sweet flavors of a bakery-style chocolate chip cookie! They are incredibly easy to make and are a hit with EVERYONE!

Table of Contents

What is a Blondie???

Blondies are the vanila cousin to the brownie.

And I don't mean 'vanilla' in the boring sense, but in the delicious sweet sense.

A blondie has all the moist sweetness of a brownie, but replaces the deep chocolate flavors with rich vanilla twists! It's basically the texture of an insane brownie with the flavor of vanilla cake or a chocolate chip cookie!

Easy Gluten-Free Blondies:

These are the BEST gluten-free blondies on the web.

Not only does this recipe for blondies make soft, moist bites of dense cake-like vanilla masterpiece, but it is totally gluten-free to boot!

You can customize your gluten-free blondies as you see fit - I added mini chocolate chips to mine - because I love the vanilla and chocolate combo - like always and forever.

This recipe is really simple. Simply mix the ingredients together, pour in a baking pan, and bake!

Gluten Free Blondie Ingredients:

melted butter
brown sugar
granulated sugar
2 eggs, beaten
vanilla extract
salt
gluten-free baking flour
baking powder
mini chocolate chips, or regular chocolate chips!

Other delicious ideas for add-ins if you don't want or have chocolate chips are:

Butterscotch or caramel chips
Candies such as M&M's or mini Reece's Cups
Sprinkles!!!!!
Your favorite nuts - such as walnuts or pecans

gluten-free vanilla chocolate chip blondies

Gluten-Free Blondies Instructions:

Preheat your oven to 350*F. In a large mixing bowl, combine the butter, sugars, eggs, vanilla, and salt until completely mixed together.
Add in the flour in ½ cup increments, stirring thoroughly in between increments until a thick consistent batter forms. Add in the chocolate chips.
Pour the batter into an 8 x 8 or 9 x 9 baking pan with tin foil and cooking spray on the bottom and sides of the pan to make it easy to remove the blondies after baking.Bake for 18-22 minutes, or until the edges of the blondies start to turn golden brown. Do not over bake.
Remove from oven, allow to cool for 5 minutes in the pn before moving the blondies to a cooling rack to cool further. Cut into squares once cooled and enjoy!

Pro Tips:

If you need or choose to use a different size pan as your work station, then be willing to adjust your cooking time and have a less or more thick blondie as an end product.

Also - be willing to be more hands-on with your blondies cooking progress as they bake in the oven - in order to ensure that your custom-size blondies do not burn or overcook.

Allow your blondies to cool down to room temperature before cutting them to ensure that they are set up perfectly!

You will know that your blondies are done baking when the outer edges of the blondie bake has turned a nice golden brown and looks a beautiful crisp texture along the edges.

A toothpick inserted into the center and pulled straight out should not have raw or undercooked blondie batter attached to it.

If it does have undercooked cookie batter on it - the blondies need more time in that oven of yours!

Oven temperatures vary so you may need to adjust your blondies time depending on how efficient your oven is.

Other Delicious Gluten-Free Dessert Options:

Gluten-Free Cookie Dough Truffles

Gluten-Free Snickerdoodle Cookies

Gluten-Free Thin Mint Cookies

Gluten-Free GingerBread Cookies

Gluten-Free 1-Minute Mint Chocolate Mug Cake

What to Eat Before Your Blondies:

You mean... you'd prefer to eat these amazing brownie-like goodies later???

You have got major impulse control! I would be lying to you if I said that I have NOT had these blondies as my main course a time or too!

But, if you have more willpower than me - which most of you probably do - then let me suggest a few easy and quick meal options to cook up real quick that will go well with this dessert recipe.

Recommended Blondie Partnerships:

Air Fryer Fish Sticks

Easy Egg Drop Noodle Soup

Instant Pot Chicken Parmesan Pasta

Instant Pot Chicken Fried Rice

Yuuuummy Chicken Taco Pasta!!!

Gluten Free Blondies

Yield: 16

Prep Time: 4 minutes

Cook Time: 18 minutes

Total Time: 22 minutes

Ingredients

1 cup melted butter
¾ cup brown sugar
½ cup granulated sugar
2 eggs, beaten
2 tablespoon vanilla extract
½ teaspoon salt
2 cups gluten-free baking flour
2 teaspoon baking powder
¾ cups mini chocolate chips

Instructions

Preheat your oven to 350*F. In a large mixing bowl, combine the butter, sugars, eggs, vanilla, and salt until completely mixed together.
Add in the flour in ½ cup increments, stirring thoroughly in between increments until a thick consistent batter forms. Add in the chocolate chips.
Pour the batter into an 8 x 8 or 9 x 9 baking pan with tin foil and cooking spray on the bottom and sides of the pan to make it easy to remove the blondies after baking.
Bake for 18-22 minutes, or until the edges of the blondies start to turn golden brown. Do not over bake.
Remove from oven, allow to cool for 5 minutes in the pan before moving the blondies to a cooling rack to cool further. Cut into squares once cooled and enjoy!

Notes

Oven/baking times may vary depending on your oven and the size and material of your baking pan.

If you make my Gluten-Free Blondie recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Blondie recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Cuban Mojo Marinated Pork Ribs + Chimichurri

May 7, 2020 · 11 Comments

Cuban Mojo Marinated Pork Ribs are an amazing summer dish that combines tropical citrus flavors with savory cuban-inspired spices, and refreshing hints of mint, cilantro, and parsley to finish! The quick chimichurri drizzle adds an herbal garlicky kick to this grilled recipe!

Don't forget to check out our other delicious rib recipes!!! Our Cayenne Sugar Ribs and the ever-popular 'Slap yo' Mama' Asian Ribs!

Table of Contents

Best Mojo Chimichurri Ribs Recipe:

I can't explain how much I love grilling ribs. I think my Cayenne Sugar Ribs can start to explain my obsession.

I still get asked if grilling ribs is as easy as I make it sound online and my answer is always YES.

Part of the trick is the quality of meat that you choose...

What type of rib meat to use?

I always gravitate towards Smithfield Extra Tender Pork St Louis Style Ribs from Walmart.

These pork ribs are always tender, always juicy, and always grill up perfectly.

Championship Pitmasters use Smithfield Fresh Pork in their competitions and on their backyard grill; because they know when the quality of the meat matters most which is why they use Smithfield Fresh Pork.

These cuban mojo marinated pork ribs are perfect for entertaining on the backyard grill and easy enough for a weeknight treat.

Actually no matter which recipe you choose Smithfield Fresh Pork is perfect any night on the grill, whether a great weeknight meal or getting together to barbecue with family and friends.

Mojo Chimichurri Rib Ingredients:

1 package Smithfield Extra Tender Pork St Louis Style Ribs
For the Cuban Mojo Marinade:
orange juice
lime juice
olive oil
cilantro, chopped (update: we are recommended culantro instead)
mint leaves, chopped optional
minced garlic
dried chopped oregano
ground cumin
For the Chimichurri Drizzle:
cilantro leaves
parsley leaves
olive oil
garlic
white wine vinegar
lime juice
red pepper flakes for spice, optional

How long to marinate ribs?

The best scenario would be if you had the time to marinate your ribs in this delicious marinade overnight.

However, I get that that is not feasible for a lot of us.

So my answer for you is..... as long as your schedule allows, up to 8-12 hours.

The longer you marinate your ribs, the more flavorful and tender they will be!

How to make Mojo Chimichurri Ribs:

Combine all Cuban Mojo Marinade ingredients together, open your Smithfield Fresh Pork package and smother the ribs in the marinade overnight in the fridge.
Remove from fridge and place on a grill over medium heat. Grill for 1.5-2 hours or until the ribs are cooked until completely cooked. Flipping the ribs every once in a while (about every 30 minutes) will help them cook evenly.
While the ribs are cooking, combine all chimichurri ingredients together in a food processor and pulse until desired consistency. Once the ribs are off the grill, drizzle the chimichurri sauce over the ribs and enjoy!

An easy Cuban mojo marinade is made by combining fresh orange juice and lime juice, cilantro and mint leaves, red pepper flakes and ground cumin.

The Smithfield Pork Ribs are marinated overnight in the Cuban mojo marinade and then the ribs are grilled on the grill over medium heat for 1.5-2 hours.

While the ribs are sizzling on the grill, the chimichurri sauce is made by combining fresh parsley and cilantro, garlic, olive oil, and more lime juice.

Once the ribs are done, they are removed from the heat and allowed to cool before being drizzled with chimichurri and devoured.

How easy is that y'all?!?

How to store leftover mojo ribs:

You can store your leftover chimichurri sauce and your mojo ribs in an airtight container in the fridge for 2-3 days.

To heat your ribs either place your ribs in a microwave-safe dish and microwave on 'high' power until warm, or preheat your oven to 250*F and baked your leftover ribs in the oven for 5-7 minutes, until warmed.

Once warmed, drizzle any leftover chimichurri sauce over your ribs and enjoy!

I partnered with Smithfield®, a brand I personally recommend to friends and family for this post. Thank you for continuing to support me, BHHY, and the brands that help make this site possible.

Cuban Mojo Marinated Pork Ribs + Chimichurri

Yield: 4

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Cuban Mojo Marinated Pork Ribs are an amazing summer dish that combines tropical citrus flavors with savory cuban-inspired spices, and refreshing hints of mint, cilantro, and parsley to finish! The quick chimichurri drizzle adds an herbal garlicky kick to this grilled recipe!

Ingredients

1 package Smithfield Extra Tender Pork St Louis Style Ribs

Cuban Mojo Marinade

1 cup orange juice
½ cup lime juice
½ cup olive oil
1 cup cilantro, chopped
⅓ cup mint leaves, chopped
2 tablespoon minced garlic
1 tablespoon dried chopped oregano
1 tablespoon ground cumin

Chimichurri Drizzle

1 cup cilantro leaves
1 cup parsley leaves
¼ cup olive oil
3 cloves garlic
3 tablespoon white wine vinegar
3 tablespoon lime juice
red pepper flakes for spice, optional

Instructions

Combine all Cuban Mojo Marinade ingredients together, open your Smithfield Fresh Pork package and smother the ribs in the marinade overnight in the fridge.
Remove from fridge and place on a grill over medium heat. Grill for 1.5-2 hours or until the ribs are cooked until completely cooked. Flipping the ribs every once in a while (about every 30 minutes) will help them cook evenly.
While the ribs are cooking, combine all chimichurri ingredients together in a food processor and pulse until desired consistency. Once the ribs are off the grill, drizzle the chimichurri sauce over the ribs and enjoy!

Notes

The longer you marinate your ribs, the more flavorful and tender they will be! If you can't marinate your ribs overnight, then try for at least 3-4 hours!

If you make my Cuban Mojo Marinated Ribs recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Pork Rib Marinade recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on June 6, 2018 and last updated on November 5, 2021.

Simple Oven Baked Paleo Gluten Free Meatballs (Video)

May 7, 2020 · 20 Comments

These simple oven baked paleo gluten free meatballs are so easy to make! Combine some grass-fed beef with garlic, onion, egg, liquid aminos, and a little bit of salt and pepper. Roll them up and toss them in the oven for a few minutes and your family will be munching on the juiciest paleo, gluten free, and grain-free meatballs!

Table of Contents

What to use gluten free meatballs for:

You should try out Cranberry Bacon BBQ Meatballs, Sesame Ginger Meatballs, Chimichurri Meatballs, and Apple Cider Meatballs!

Best Gluten Free Meatballs:

I think it's pretty obvious that one of my passions in life is cooking (ahem... and eating). I love being in the kitchen.

I love giving my family nutritious meals that help fuel their bodies. I love taste-testing. I love having conversations around the kitchen table with family and friends with a nice bottle of wine (another passion!), music in the background, and something savoury making a mouth-watering aroma throughout the house.

When friends and family come to visit, we always end up having amazing conversations.... you guessed it, in the kitchen. Why is that?

One of my family's favorite things to make are meatballs. They are great as a finger food appetizer.

They are great in sandwiches and pastas. You can make them in the slow cooker like my recent recipe for Honey Peach Chipotle Meatballs or you can fry or bake them.

They are fun to make, the rolling part is messy and did I mention fun?

They are quick to prepare and store well in the freezer for easy re-heating.

What can't they do???

I'm not sure what the real reason is that my family loves these little balls so much, but we do. We spend a lot of time in the kitchen making different varieties.

Another passion of mine is blogging about recipes that I find are too delicious to keep to myself.

So I decided that tonight would be a good night to blog about "meatball basics".

I want to show y'all how you can make the juiciest baked paleo meatballs in just 15 minutes!

These meatballs are the base to most of my meatball recipes. So that means that I am letting y'all in on a little family secret right now. I hope it's okay with the fam, I didn't get permission first!

So let me grab a glass of cab and turn up my kitchen tunes while I tell you to grab your grass-fed beef, garlic, onion, liquid aminos, and salt and pepper, and we will get going!

These simple oven baked paleo meatballs are the bomb! Okay but seriously, just combine some grass-fed beef with garlic, onion, egg, liquid aminos, and a little bit of salt and pepper. Roll them up and toss them in the oven for a few minutes and your family will have a whole mess of juicy paleo, gluten-free, and grain-free meatballs!

Ingredients for Gluten Free Meatballs:

grass fed ground beef
1 fresh egg, beaten
yellow onion, finely chopped
1 clove garlic, minced (or ½ teaspoon already minced garlic)
liquid aminos
coarse salt
cracked black pepper

How to make Gluten Free Meatballs in oven:

Preheat your oven to 400*F.
Combine all ingredients in a medium mixing bowl and then thoroughly mix together with your hands.
Roll into 1-1.5" inch balls (refer to video to see the exact size of the meatballs that I make) and place in a mini muffin tin.
Bake for 10 minutes, take out of the oven, flip over, and bake in the oven for an additional 5 minutes of until thoroughly cooked and the outsides are nicely browned.
Carefully remove the hot meatballs from the pan onto a paper towel-lined plate to help soak up any extra grease from baking.

Tips for your simple oven baked paleo meatballs:

If you don't want to cut up an onion just for 1 tablespoon of fresh chopped onion, you can substitute it with 1 tablespoon of dried chopped onion as long as it is paleo-approved.
Your oven is different than my oven. It make take longer or shorter to fully cook your meatballs. The timing also depends on how large you make your meatballs.
In this baked paleo meatballs video (below) I used pretty fatty ground beef. If you are using a leaner beef you may want to grease your pan in case the meatballs stick to it. If your beef is on the fattier side, don't worry 'bout it.

Need some other meatball ideas?

Here's a couple other variations to check out:

Simple Oven Baked Paleo Meatballs Video:

How to store leftover gluten free meatballs:

Use immediately or store in the refrigerator in an air tight container or even freezer for later!

*And just a little disclaimer about the pinch of cheese as a garnish and the gluten-free noodles in these pictures (otherwise I know the paleo police will yell at me!). The noodles and cheese were used as a backdrop to help me highlight the baked paleo meatballs as my go-to "basic meatball" and are not a part of a strict paleo diet (plus it was the plate of food that I was eating for my meal!). I am not 100% paleo, I eat healthy foods and I eat in moderation. So I get to eat noodles and a pinch of cheese every once in awhile. If you are strictly paleo please omit the noodles (or replace them with zucchini noodles! Yum!) and the pinch of cheese as garnish. Thank you thank you! Muah!

Oven Baked Paleo Gluten Free Meatballs (Video)

Yield: 24

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These simple oven baked paleo gluten free meatballs are the bomb! Okay but seriously, just combine some grass-fed beef with garlic, onion, egg, liquid aminos, and a little bit of salt and pepper. Roll them up and toss them in the oven for a few minutes and you have yourself a whole mess of juicy paleo, gluten-free, and grain-free meatballs!

Ingredients

1 pound grass fed ground beef
1 fresh egg, beaten
1 tablespoon yellow onion, finely chopped
1 clove garlic, minced (or ½ teaspoon already minced garlic)
1 teaspoon liquid aminos
¼ teaspoon coarse salt
¼ teaspoon cracked black pepper

Instructions

Preheat your oven to 400*F.
Combine all ingredients in a medium mixing bowl and then thoroughly mix together with your hands.
Roll into 1-1.5" inch balls (refer to video to see the exact size of the meatballs that I make) and place in a mini muffin tin.
Bake for 10 minutes, take out of the oven, flip over, and bake in the oven for an additional 5 minutes of until thoroughly cooked and the outsides are nicely browned.
Carefully remove the hot meatballs from the pan onto a paper towel-lined plate to help soak up any extra grease from baking.
Use immediately or store in the refrigerator in an air tight container or even freezer for later!

If you make my Gluten Free Paleo Meatball recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Paleo meatballs recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on September 26, 2016 and last updated on May 7, 2020.

One-Pot Rosemary Goat Cheese Chicken Pasta

May 7, 2020 · 6 Comments

This one-pot rosemary goat cheese chicken pasta skillet with an Instant Pot version, is a cheesy, creamy, 30-minute meal with bold flavors! This pasta skillet incorporates garlic, cream, goat cheese, and rosemary as a base for the amazing sauce. Then gluten-free noodles, chicken breasts, and fresh tomatoes and spinach leaves are mixed together and smothered in this hearty and flavorful dish! And now there is an incredible INSTANT POT VERSION!!!!

Try our other creamy delicious Instant Pot chicken and pasta dish too!

I know what you are probably thinking... this recipe has a super long name and ya just named it by naming off all the ingredients.

Yes, yes I did.

I didn't know how or what to name this one-pot wonder that fully described it in all of it's deliciousness for you.

So I just named off ingredients in the recipe and stuck with it. I'm guilty.

This recipe really doesn't need too much of an introduction or an explanation from me on why you need to try this recipe... but I'll give you a few reasons anyways!

Because I love you and I know you are going to love this dish {reason number one!}.

Reason number two: it's a one-pot 30-minute meal. So now you have an excuse to make this on any busy weeknight when you are already starving and want to be in front of the couch and not washing up a bunch of dishes {ahem....I am currently couching-it and it feels wonderful}.

Reason number three: goat cheese. GOAT CHEESE!!!!

Reason number four: The pasta sauce is thick, it's creamy, it's cheesy, it's full of herbs and spices. I would go ahead and tell ya that it's down right bold in flavors. Yep, I can almost taste that garlicky goodness right now!

Anyone have any ideas on a better name for this meal??? I am completely up for recommendations on this one! I need your help! TIA! Now I am going back to eating this delicious meal on the couch 🙂

This one-pot rosemary goat cheese chicken pasta skillet is a cheesy, creamy, 30-minute meal with bold flavors! This pasta skillet incorporates garlic, cream, goat cheese, and rosemary as a base for the creamy sauce. Then gluten-free noodles, chicken breasts, and fresh tomatoes and spinach leaves are mixed together and smothered in this hearty and flavorful sauce! www.blessherheartyall.com

Table of Contents

Goat Cheese Pasta Ingredients:

1 package gluten-free pasta
olive oil, divided
4 chicken breasts
gluten-free chicken broth
heavy cream
goat cheese
fresh rosemary, chopped
minced garlic
spinach leaves
cherry or grape tomatoes, sliced in half

Skillet Goat Cheese Chicken Pasta Instructions:

In a large skillet, cook your noodles according to package instructions, usually 6-8 minutes (our noodles take 6 minutes). Rinse with cool water, drain, and stir in 1 tablespoon olive oil immediately to coat. Set aside.
In the same skillet, add 2 tablespoon olive oil over medium heat. Add the chicken breasts and cook thoroughly. (I get thinner chicken breasts that usually take 9-10 minutes to fully cook).
Once the chicken has cooked, stir in the chicken broth, goat cheese, and heavy cream. Allow to simmer. Once simmering, add the minced garlic, rosemary, and spinach. Continue to stir and simmer until the sauce reduces (about 10-15 minutes).
Add in the tomatoes the last 1-2 minutes of sauce reduction. Once the sauce has reduced, add the noodles back into the skillet and mix well. Serve immediately. Enjoy!

Rosemary Goat Cheese Pasta: Instant Pot Instructions!

If you would rather cook up this gluten-free pasta recipe in your Instant Pot or pressure cooker versus your skillet, then check out this set of instructions for the same delicious outcome!

The only difference in ingredients/supplies is the amount of chicken broth you will use will be more and that there is no need for the olive oil.

You will need about 2 ¼ cups of broth for your pressure cooker.

Another difference you will notice is that the chicken should be cut into 1-inch cubes so that it can cook faster in the pressure cooker.

Instant Pot / Pressure Cooker Instructions:

Place the 2 ¼ cups chicken broth in the bottom of your pressure cooker.
Break the spaghetti noodles in half and place on top of the chicken broth. Press the noodles down so that all noodles are under the broth. You may need to move around the noodles or you can choose to add a Tablespoon or two of extra broth to the mix.
Sprinkle the minced garlic on top of the noodles, followed by the heavy cream and goat cheese and rosemary, then the 1-inch cubed chicken, and lastly the vegetables on the very top.
Close up your Instant Pot and cook on high for 3 minutes and then allow your pressure cooker to do a natural pressure release for 5-7 minutes before releasing the rest of the pressure manually.
Open you Instant Pot up and give the dish a good stir. Remove the chicken pasta from the Instant Pot and place in a large serving bowl.
Top with any of the suggested garnishes and serve while still warm.

Chicken Goat Cheese Pasta Pro Tips:

Gluten-free pastas can be so hit or miss.

Cooking with gluten free pasta noodles can be tricky - especially with Instant Pot and skillet recipes are concerned.

Look for gluten free pasta noodles that are of high quality.

I highly recommend Ancient grains pasta as well as Barilla's Gluten-Free Spaghetti pasta.

If you are worried or questioning whether or not your gluten-free pasta is going to turn out mushy, err on the side cooking too little - meaning I'd rather you undercook the pasta a bit so it's freshly al dente, then having soggy mushy pasta - it happens all too often.

So cook your pasta for a minute or two less if you get worried!

One-Pot Rosemary Goat Cheese Chicken Pasta

Yield: 4

Cook Time: 30 minutes

Total Time: 30 minutes

This one-pot rosemary goat cheese chicken pasta skillet is a cheesy, creamy, 30-minute meal with bold flavors! This pasta skillet incorporates garlic, cream, goat cheese, and rosemary as a base for the amazing sauce. Then gluten-free noodles, chicken breasts, and fresh tomatoes and spinach leaves are mixed together and smothered in this hearty and flavorful dish! And now there is an incredible INSTANT POT VERSION!!!!

Ingredients

1 package gluten-free pasta
3 tablespoon olive oil, divided
4 chicken breasts
⅓ cup GF chicken broth
¾ cup heavy cream
8 oz goat cheese
¼ cup fresh rosemary, chopped
1 tablespoon minced garlic
1 cup spinach leaves
1 cup cherry or grape tomatoes, sliced in half

Instructions

In a large skillet, cook your noodles according to package instructions, usually 6-8 minutes (our noodles take 6 minutes). Rinse with cool water, drain, and stir in 1 tablespoon olive oil immediately to coat. Set aside.
In the same skillet, add 2 tablespoon olive oil over medium heat. Add the chicken breasts and cook thoroughly. (I get thinner chicken breasts that usually take 9-10 minutes to fully cook).
Once the chicken has cooked, stir in the chicken broth, goat cheese, and heavy cream. Allow to simmer.
Once simmering, add the minced garlic, rosemary, and spinach. Continue to stir and simmer until the sauce reduces (about 10-15 minutes). Add in the tomatoes the last 1-2 minutes of sauce reduction.
Once the sauce has reduced, add the noodles back into the skillet and mix well. Serve immediately. Enjoy!

Notes

See bottom section of post for Instant Pot / Pressure Cooker version.

If you make my Rosemary Goat Cheese Chicken Pasta recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Instant Pot Goat Cheese Chicken Pasta recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on December 10, 2015 and last updated on May 7, 2020.

Gluten-Free Pigs In A Blanket

May 6, 2020 · 1 Comment

This gluten-free pigs in a blanket recipe wraps sausages or hotdogs in gooey cheddar cheeses and a doughy and perfectly crisp golden brown outer crust made from an easy combination of gluten free flours.

Table of Contents

The Best Gluten Free Pigs in a Blanket:

So who doesn't like pigs in a blanket?

Yeah, that's right, no one ever.

As a gluten-free foodie, I was beginning to long for these little weenies in their perfect little doughy blankets.

The last three attempts at making these little buggers turned into epic fails. The blankets were disgustingly dry and crumbly, no flavor, but alas gluten-free.

Then I finally made it...I made gluten-free pigs in a blanket. And if this recipe is wrong, I don't want to be right.

The easiest part was making a mess.

The hardest part was cleaning up the mess.

But in all seriousness, it's only as messy as you make it, and it's super simple and not very time consuming to pull together.

You just need enough time for the dough to rise and a few minutes to roll up your piggies into those blankets!

This gluten-free pigs in a blanket recipe wraps sausages or hotdogs in gooey cheddar cheeses and a doughy and perfectly crisp golden brown outer crust made from an easy combination of gluten free flours. www.BlessHerHeartYall.com

Gluten-Free Pigs In A Blanket Ingredients:

Tapioca flour
almond flour
olive oil, + extra for drizzling on dough
sugar
dry active yeast
xanthan gum
salt
warm water
All Natural Turkey Dogs, sliced into thirds; or hot dogs or sausages
15 inch one- slices of cheese (I like to use sharp cheddar, american, or pepper jack cheese)

As far as ingredients go, I like to use these all-natural turkey dogs as my weenies and this almond flour, and this tapioca flour for the dough.

Pigs in a Blanket Directions:

Preheat the oven to 400*F. Line a baking sheet with parchment paper. In a large mixing bowl, combine and mix the flour, salt, xanthan gum, yeast, and sugar.
Add the oil and water and mix on low until dough is well combined. If it is still sticky, try adding more flour (1 tablespoon at a time). Mold dough into a ball, drizzle all sides with olive oil, cover bowl with plastic wrap, and let rise for 1 hour in a warm spot.
Divide the dough into 3 equal parts. With well floured dough, roll each section into rectangles, about ¼-1/8 thick. With a knife, cut the rolled out dough into 5 strips (each strip should be about 2-3 inches wide, approx. 6 inches long).
Place one weenie and piece of cheese and roll it up in the dough slice. Place each piggy onto the baking sheet, giving each pig enough room to breathe (1 inch spacing).
Bake for 10-12 minutes or until the dough is starting to turn golden brown along the edges. Remove from heat and allow to cool for 3-5 minutes before serving while still warm.

Pigs in a Blanket Garnishes:

There are so many options for pretty little garnishes for these gluten-free pigs in a blanket!

We like to sprinkle black or white sesame seeds, crushed red pepper flakes, a pinch of beautiful cracked pepper or course garlic salt, or a beautiful green chopped parsley or slices of green onions.

Pigs In A Blanket Pairings:

We love to partner our piggies in blankets with Spicy Cucumber Salad, Air Fryer Asparagus, Easy Blue Cheese Green Beans, Parmesan Quinoa, Chipotle-Lime Radish Salad, or perfect Air Fryer Potatoes!!!

These bad boys take a hot minute (see what I did there?) to cool down.

So, watch it!

How to store and reheat leftover pigs in a blanket:

And if you have leftovers (we only had a few 'survivors' after this meal!), you can refrigerate them overnight in an air-tight container and reheat the next day. I like to use the Rubber Maid glass containers. You can go from storage, to microwave and even oven (sans lid, of course).

They turned out great after being reheated too!

If you make my Gluten Free Pigs in a Blanket recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Gluten-Free Pigs in a Blanket recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

Gluten-Free Pigs in a Blanket

Ingredients

Tapioca flour
almond flour
olive oil, + extra for drizzling on dough
sugar
dry active yeast
xanthan gum
salt
warm water
All Natural Turkey Dogs, sliced into thirds; or hot dogs or sausages
15 inch one- slices of cheese (I like to use sharp cheddar, american, or pepper jack cheese)

Instructions

Preheat the oven to 400*F. Line a baking sheet with parchment paper. In a large mixing bowl, combine and mix the flour, salt, xanthan gum, yeast, and sugar.
Add the oil and water and mix on low until dough is well combined. If it is still sticky, try adding more flour (1 tablespoon at a time). Mold dough into a ball, drizzle all sides with olive oil, cover bowl with plastic wrap, and let rise for 1 hour in a warm spot.
Divide the dough into 3 equal parts. With well floured dough, roll each section into rectangles, about ¼-1/8 thick. With a knife, cut the rolled out dough into 5 strips (each strip should be about 2-3 inches wide, approx. 6 inches long).
Place one weenie and piece of cheese and roll it up in the dough slice. Place each piggy onto the baking sheet, giving each pig enough room to breathe (1 inch spacing).
Bake for 10-12 minutes or until the dough is starting to turn golden brown along the edges. Remove from heat and allow to cool for 3-5 minutes before serving while still warm.

This post was first published on April 3, 2015 and last updated on May 6 2020.

Skinny Greek Yogurt Broccoli Salad

May 6, 2020 · 7 Comments

Skinny greek yogurt broccoli salad is a simple veggie dish that combines fresh broccoli florets, dried cranberries, thick-cut bacon crumbles, and a sweet creamy dressing made with greek yogurt! It's the perfect healthy side dish for any meal!

Love broccoli??? Try out our Sriracha Cream Mayo Broccoli recipe for a hot side dish to your family's table!

Table of Contents

Best broccoli salad with Greek yogurt dressing:

Skinny Greek Yogurt Broccoli Salad will help you ring in the new year right! I thought I would jump start some New Year's resolutions with a skinny vegetable salad today that tastes delicious and not so skinny at all.

Because I need some extra veggies in my life today..... because....

(I won't mention the lasagna, pizza, and garlic bread that I stocked up on and carb-loaded with last night on New Year's Eve!)

Now is the time to focus on healthy foods!

Speaking of healthy, skinny, delicious, and broccoli-ish... have you tried my healthy fall broccoli salad yet?

I digress... Let's get you on this delicious healthy broccoli salad train y'all! You've been missing out!

Why have an amazing broccoli salad and then ruin it with an unhealthy dressing when you could easily make a sweet and creamy healthy dressing just as easily?

This recipe replaces the mayo base in many typical broccoli salads and adds in nonfat greek yogurt in it's place.

So this means an increase in protein and cut in calories and fat.

Once you add in the other ingredients to the lightened up dressing you will not be able to tell a difference and in fact, my family heavily prefers this skinny healthy broccoli salad version over any others.

This skinny greek yogurt broccoli salad is a simple veggie dish that combines fresh broccoli spears, dried cranberries, and a sweet creamy dressing made with greek yogurt! It's the perfect healthy side dish to any winter meal! www.blessherheartyall.com

Healthy Broccoli Salad Ingredients:

For a in-depth recipe card full of detailed instructions, scroll down towards the bottom of the post.

I combined fresh broccoli florets (full of fiber and vitamin C) with red onion slices, applewood smoked bacon crumbles, sunflower seeds (more fiber and protein) and chopped walnuts, dried cranberries, and the tastiest greek yogurt dressing.

Obviously you can switch up the vegetables, seeds and/or nuts to your liking and the time of year that things are available to you.

Ingredients you will need to make this delicious side dish are:

3 small heads of broccoli, cut into bite-sized florets
red onion, chopped
walnuts or sunflower seeds, or both!
dried cranberries
cooked bacon, crumbled
plain greek yogurt (not the flavored kind!)
raw sugar
white wine vinegar

How to make healthy broccoli salad dressing:

In a small mixing bowl, I combine greek yogurt, a small amount of raw sugars, and a splash of vinegar.

The healthy dressing turns out to be a very creamy, light, sweet and refreshing sauce that goes perfectly with the other ingredients.

And did I mention how quick (oh hey there 5 minutes!) and easy (oh hey there super easy!) this recipe is???

Here are the super quick and easy steps!

In a small mixing bowl, combine the greek yogurt, sugar, and vinegar together thoroughly. Set aside.
In a larger bowl, add in the broccoli, onion, nuts or seeds, cranberries, and bacon.
Drizzle the dressing over top the salad and toss until evenly coated. Enjoy!

I tell ya, this recipe's a keeper!

And before you decide that this recipe sounds too healthy to be that drool-worthy, let me change your mind...

Here's a video capturing this healthy broccoli salad's deliciousness:

How to store leftover skinny broccoli salad:

You will very likely not have ANY leftovers of this dish!

I never have had leftovers.

However, you can store leftover skinny broccoli salad in an airtight container in the fridge for up to 3-4 days! I've done this with other broccoli salads I've made.

Just give the broccoli salad a good stir, allowing the dressing to coat each broccoli piece, and you will be all good to go for a second go-round!

I can't wait to show you the rest of the month's healthy/skinny/lightened-up recipes to help keep those healthy diet goals in check!

If you have any requests for healthy dishes this month, contact me and I'll see what yumminess I can come up with.

And don't forget to check out other famously delicious healthy recipes like the 5 Minute Greek Green Beans, Steak Salad with Chimichurri Dressing, and these Teriyaki Green Beans too.

Skinny Greek Yogurt Broccoli Salad

Yield: 8 people

Prep Time: 5 minutes

Total Time: 5 minutes

This skinny greek yogurt broccoli salad is a simple veggie dish that combines fresh broccoli florets, dried cranberries, thick-cut bacon crumbles, and a sweet creamy dressing made with greek yogurt! It's the perfect healthy side dish for any winter meal!

Ingredients

3 small heads of broccoli, cut into bite-sized florets
1 medium red onion, chopped
½ cup of walnuts or sunflower seeds, or both!
½ cup dried cranberries
½ cup bacon, crumbled
¾ cup plain greek yogurt
3 tablespoon raw sugar
1 ½ teaspoon white wine vinegar

Instructions

In a small mixing bowl, combine the greek yogurt, sugar, and vinegar together thoroughly. Set aside.
In a larger bowl, add in the broccoli, onion, nuts or seeds, cranberries, and bacon.
Drizzle the dressing over top the salad and toss until evenly coated. Enjoy!

Notes

Any leftovers should be kept chilled in the refrigerator.

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 191Cholesterol: 2mgSodium: 95mgCarbohydrates: 29gFiber: 7gSugar: 14gProtein: 10g

If you make my Skinny Broccoli Salad recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Skinny Broccoli Salad recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on January 1, 2016 and last updated on May 6 2020.

Spicy Cream Pepper Pasta

May 6, 2020 · 19 Comments

This spicy cream pepper pasta is very simple to put together for a lightly spicy, creamy, italian-inspired dish, perfect for busy weeknights! Top with your favorite protein and crumble cheeses and your pasta will be turned up a huge notch. Buckle up!

Tried our other spicy pasta recipes yet? Try the Hot Chicken Pasta, Spicy Cajun Chicken Pasta, or ou Spicy Goulash!

I am not Italian at all. There is absolutely no Italian blood in me.

So when I produce an italian-inspired dish that brings this much happiness to our little family's lips....

I feel like if I were Italian, my ancestors would have been pretty proud of this girl.

I basically do my best Italian "Mama Mia!" (complete with Italian accent) around the house and am inclined to sharpie a Pringle's Man mustache on my upper lip for full Italian-chef effect (still haven't fully committed to the last part, but you get the idea}).

I get too excited I guess.

Table of Contents

Spicy Creamy Pasta Sauce:

I love this spicy orange sauce with cheesy crumbles and I know that deters from the Italian thing.... but spicy orange sauce topped with blue cheese..... Dang! It's good.

This spicy cream pepper pasta is made up of tomatoes, garlic, peppers (which can be left out if you don't want the spice!), and onion, then let to simmer for a few minutes.

Then just before you take the sauce off the heat, you introduce a bit of heavy cream and it turns into an orange masterpiece for your pasta.

Spicy Cream Pepper Pasta Ingredients:

1 medium red onion, chopped
2 teaspoon minced garlic
½ tablespoon crushed red pepper flakes, skip this if scared of spice!
1 teaspoon paprika
2 tablespoon olive oil
¼ cup GF chicken broth
1 ¾ cup crushed tomatoes
¾ tablespoon basil, chopped
½ teaspoon oregano, chopped
½ cup heavy cream
12 oz . package of GF noodles
GF meatballs

What Type of bleu / blue cheese to use?

Blue cheese slices are slightly tangy and sharp with a nutty aroma. I actually buy these Burger Blue slices for burgers and can easily be turned into crumbles for salads and pasta dishes like this one.

What type of meatballs to use?

Because all of the recipes on Bless Her Heart Y'all are gluten-free and most readers need to stay gluten-free, I'm going to recommend that you really check the labels of any meatballs that you purchase.

These days there are plenty of gluten-free meatball options out there.

For this spicy cream pepper pasta recipe, I'd recommend looking for a gluten-free beef homestyle meatball, or a gluten-free turkey or beef Italian-seasoned meatball, it will go well with the flavors in this cream pepper sauce.

How to make Spicy Cream Pepper Pasta:

Cook your gluten-free noodles according to package directions. Set aside.
While the pasta is cooking, take a large skillet over medium/high heat, combine the oil, onion, garlic, red pepper flakes, and paprika. Allow to cook until the onion starts to become tender (about 2-3 minutes).
Add the chicken broth, basil, oregano and stir thoroughly. Allow to simmer until slightly reduced (about 8-10 minutes).
Add the cream and mix well. Immediately take off of heat and combine with your cooked noodles and protein. Enjoy!

What to make with Spicy Cream Pepper Pasta?

Here are some of our favorites to pair with this dish:

Spicy Cream Pepper Pasta

Yield: 4

Cook Time: 25 minutes

Total Time: 25 minutes

This spicy cream pepper pasta is very simple to put together for a slightly spicy, creamy, italian-inspired dish, perfect for busy weeknights. Top with your favorite protein and crumble cheeses and your pasta will be turned up a notch.

Ingredients

1 medium red onion, chopped
2 teaspoon minced garlic
½ tablespoon crushed red pepper flakes, skip this if scared of spice!
1 teaspoon paprika
2 tablespoon olive oil
¼ cup GF chicken broth
1 ¾ cup crushed tomatoes
¾ tablespoon basil, chopped
½ teaspoon oregano, chopped
½ cup heavy cream
12 oz . package of GF noodles
GF meatballs

Instructions

Cook your GF noodles according to package directions. Set aside.
In a large skillet over medium/high heat, combine the oil, onion, garlic, red pepper flakes, and paprika. Allow to cook until the onion starts to become tender (about 2-3 minutes).
Add the chicken broth, basil, oregano and stir thoroughly. Allow to simmer until slightly reduced (about 8-10 minutes).
Add the cream and mix well. Immediately take off of heat and combine with your cooked noodles and protein. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 428Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 53mgSodium: 454mgCarbohydrates: 41gFiber: 5gSugar: 8gProtein: 12g

If you make my Spicy Cream Pepper Pasta recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this Spicy Creamy Pasta recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on October 29, 2015 and last updated on May 6 2020.

This spicy cream pepper pasta is very simple to put together for a slightly spicy, creamy, italian-inspired dish, perfect for busy weeknights. Top with your favorite protein and crumble cheeses and your pasta will be turned up a notch. Buckle up! www.blessherheartyall.com

Paleo Sweet Potato Pie (Gluten Free, Grain Free, Dairy Free)

May 6, 2020 · 9 Comments

This paleo sweet potato pie is made with simple healthy ingredients and is both decadent and smooth. This southern treat is also gluten free, grain free, and dairy free! Bring on any holiday or special occasion with this easy recipe y'all!

Okay so raise your hand if you're ready for the election to be over tonight?

I just raised both my hands with y'all.

I'm so over hearing about this election and ready for the next "big deal" which is way more fun and uplifting, THANKSGIVING!!!

But tonight I'll be sitting and watching election results.

I feel like I did my civic duty and American responsibility to vote today so I might as well watch the election results in the background while I do something else more interesting.

And you know what else is oh-so American and way more interesting than watching red and blue states being colored onto a map on tv?

Making this paleo sweet potato pie!

I'd much rather analyze this healthy version of a pie than over analyze unofficial election results any day!

I feel like half of all country songs produced in the nineties sang of Georgia girls and sweet potato pie.

I also think that many people don't even know about sweet potato pie!

Ekkk.

It's definitely more popular in the south but soooo many are missing out.

My other half did not know what I was talking about when I told him I was making an all-American sweet potato pie for Election Day and we've lived in Atlanta for the past five years.

So this American girl decided to make a healthier version of this tasty southern tradition for Election Day.

This paleo sweet potato pie is made with simple healthy ingredients and is both decadent and smooth. This southern treat is also gluten free, grain free, and dairy free! Bring on the holidays with this easy recipe y'all! www.blessherheartyall.com

Table of Contents

How did I make this paleo sweet potato pie healthier?

Instead of dark brown sugar I used coconut sugar.
Instead of cream I used unsweetened almond milk (you could use coconut or cashew milk too).
I made my own doughy yet crisp crust out of almond and coconut flour so the crust is gluten-free and grain-free.
I used coconut oil instead of butter so the sweet potato pie is also dairy-free!

Paleo Pie Ingredients:

I have listed out ingredients for the pie crust and filling seperately because some readers choose to buy their own premade crust for this recipe instead of making it from scratch.

FOR THE CRUST:

almond flour
coconut flour
2 eggs, beaten
coconut oil, melted
honey
sea salt

FOR THE FILLING:

2 large sweet potatoes
coconut sugar
ground cinnamon
ground nutmeg
ground ginger
cloves sprinkle of ground
unsweetened almond, coconut or cashew milk (I used almond milk)
coconut oil, melted
vanilla extract
1 egg + 2 egg whites, beaten

How to make a paleo sweet potato pie:

Preheat your oven to 400*F and grease a glass 9" pie dish. Set aside.
To make the crust, use a mixing bowl to combine the almond and coconut flours, 2 eggs, coconut oil, honey and sea salt together with a mixer until well combined.
Form into the bottom of the pie dish in an even layer with your fingers and bake for 8-9 minutes. The crust will still have doughy parts but needs to be taken out of the oven before it is fully cooked. Remove the crust from the oven and set aside.
Prepare the sweet potatoes (poke them with a fork first!) by either cooking them in the microwave until tender or by baking them for 40 minutes in the oven on a baking sheet (what I do). Set aside to cool.
Scoop out the tender insides of the sweet potatoes and pulse in a food processor until all lumps are gone and has a smooth consistency.
Add the pureed sweet potatoes and all other filling ingredients together in a large mixing bowl, stirring until fully combined.
Pour the filling over the cooled crust and bake at 350*F for 40-45 minutes, or until a toothpick comes out clean from the center of the pie. Remove immediately from the oven to cool before serving.

Is there a vegan sweet potato pie version?

This pie is paleo, gluten-free, AND dairy-free.

But if you are needing a vegan pie recommendation I highly recommend checking out Texanerin's paleo and Vegan Pumpkin Pie...

You won't be disappointed!

How to store leftover sweet potato pie:

You can store leftover pie in an airtight container in the fridge for up to 1 week.

Paleo Sweet Potato Pie (gluten free, grain free, dairy free)

Yield: 12

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

This paleo sweet potato pie is made with simple healthy ingredients and is both decadent and smooth. This southern treat is also gluten free, grain free, and dairy free! Bring on the holidays with this easy recipe y'all!

Ingredients

FOR THE CRUST:
1 ½ cups almond flour
¼ cup coconut flour
2 eggs, beaten
4 tablespoon coconut oil, melted
3 tablespoon honey
¼ teaspoon sea salt
FOR THE FILLING:
2 large sweet potatoes
½ cup coconut sugar
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground ginger
cloves sprinkle of ground
½ cup unsweetened almond, coconut or cashew milk (I used almond milk)
1 tablespoon coconut oil, melted
½ tablespoon vanilla extract
1 egg + 2 egg whites, beaten

Instructions

Preheat your oven to 400*F and grease a glass 9" pie dish. Set aside.
To make the crust, use a mixing bowl to combine the almond and coconut flours, 2 eggs, coconut oil, honey and sea salt together with a mixer until well combined.
Form into the bottom of the pie dish in an even layer with your fingers and bake for 8-9 minutes. The crust will still have doughy parts but needs to be taken out of the oven before it is fully cooked.
Remove the crust from the oven and set aside.
Prepare the sweet potatoes (poke them with a fork first!) by either cooking them in the microwave until tender or by baking them for 40 minutes in the oven on a baking sheet (what I do). Set aside to cool.
Scoop out the tender insides of the sweet potatoes and pulse in a food processor until all lumps are gone and has a smooth consistency.
Add the pureed sweet potatoes and all other filling ingredients together in a large mixing bowl, stirring until fully combined.
Pour the filling over the cooled crust and bake at 350*F for 40-45 minutes, or until a toothpick comes out clean from the center of the pie.
Remove immediately from the oven to cool before serving.

Notes

If your crust starts to burn:
Cover the outer crust with tin foil or,
Cut the burnt edges off after the pie comes out of the oven

Top your pie with coconut whipped cream!

If you make my Dairy-Free Sweet Potato Pie recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this gluten free Sweet Potato Pie recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on November 8, 2016 and last updated on May 6 2020.

Spicy Gluten Free Goulash

May 6, 2020 · 14 Comments

This spicy gluten-free goulash isn't fancy but is an extremely easy comfort food for your next cheat day with tender gluten-free noodles, stewed tomatoes, and garlic and spiced hamburger.

If you happened across my Instagram last night, you saw that I was making one of my all-time comfort foods, this spicy gluten-free goulash. I never even thought about sharing this recipe, like ever.

Like ever ever! Because, let's face it..... it's not "Pinterest pretty". It's not an intricate meal, or something far out there and different. It's just a plain-jane kind of meal.

It just happens to be one of my family and I's favorites.

After sharing on social media I got a lot of questions about the recipe so I started thinking, maybe I really should share my ugly dish. Who cares???

If it's comfort food, I could spoon it in my mouth in complete darkness for all I care. If it tastes good, share it!

So instead of my scheduled recipe post, I am squeezing in my spicy goulash instead (because of all the comfort food feels, and because it's friday, and because I want to!).

This spicy gluten-free goulash is incredibly easy to put together (I put it together while also feeding the dogs, starting the laundry, and chasing one of our horses out of the apple tree - multi-task much?!?) with minimal ingredients.

I cook up gluten-free noodles at the same time I cook up hamburger, adding spices along the way, and combine both with some juicy stewed tomatoes into a skillet and meld together until perfectly tender and saucy.

Table of Contents

How to make Spicy Goulash?

There are a few very easy steps involved:

Cook your pasta according to package instructions.
At the same time you are cooking your noodles, cook up your hamburger in a large skillet until fully cooked. Drain the fat and discard.
Once both are cooked, combine the noodles into the large skillet with the beef. Add in the tomatoes, chopped onion, black pepper, crushed red pepper, and garlic powder.
Allow to simmer on med-low, stirring occasionally, until the liquids start to evaporate.
Remove from heat and enjoy!

A couple of notes on the spicy goulash:

Want a little more spice? Add in a little diced jalapeno (oh yum!) or a little more crushed red pepper. Don't throw in hot sauce as it will mess with the sauce's flavors.
If you don't need the dish to be gluten-free, the dish is awesome with regular noodles too! And speaking of noodles, this dish is fun with all types of noodles, so use whatever fun noodle you can find.
You can use ground turkey or chicken to replace the hamburger but because of their lower fat content, you may need to add in a little bit of chicken or vegetable broth (likely around ¼ cup) while simmering all the ingredients together.
If you don't have stewed tomatoes, diced tomatoes will work too. Of course, if you have fresh tomatoes, use 'em! If you need to buy cans like me, do it! It'll taste great either way.
Looking for other spicy comfort foods? Check out my Gluten-Free Baked Nashville Hot Chicken, Spicy Bacon, Mushroom, Truffle Oil Mac N Cheese, and my Spicy Sloppy Joe Cornbread Casserole!

More protein and pasta dishes?

Here you go:

Want more spicy recipes?

Here are more spicy recipes:

Spicy Goulash

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This spicy goulash isn't fancy, but it is an extremely easy comfort food for your next cheat day with tender gluten-free noodles, stewed tomatoes, and garlic and spiced hamburger.

Ingredients

8 oz . GF noodles
1 # GF hamburger
2 cans GF stewed tomatoes, diced tomatoes work here too
2 tablespoon dried chopped onion
1 teaspoon black pepper, or less for a less spicy option
¼ teaspoon crushed red pepper, optional
¼ teaspoon garlic powder

Instructions

Cook your pasta according to package instructions.
At the same time you are cooking your noodles, cook up your hamburger in a large skillet until fully cooked. Drain the fat and discard.
Once both are cooked, combine the noodles into the large skillet with the beef. Add in the tomatoes, chopped onion, black pepper, crushed red pepper, and garlic powder.
Allow to simmer on med-low, stirring occasionally, until the liquids start to evaporate.
Remove from heat and enjoy!

If you make my Spicy Gluten-Free Goulash recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this gluten free goulash recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on August 13, 2016 and last updated on May 6 2020.

Pimento Cheese Jalapeno Poppers

May 5, 2020 · Leave a Comment

Pimento cheese jalapeno poppers melt fresh jalapenos and pimento cheese together and then top them with crisp bacon crumbles and a drizzle of fresh honey. Each bite combines sweet and spicy with warm melty cheese and crunch. The perfect snack or appetizer in just 5 minutes!

Table of Contents

Best Pimento Cheese Jalapeno Poppers Out There!

Pimento cheese jalapeno poppers are pretty magical. What's not to love about colorful finger foods made in just 5 minutes?

Crisp jalapenos are sliced in half and deseeded. The seeds are where most of the heat comes from, so make sure you strip away all of the seeds or your mouth will be on fire. Once the jalapenos are deseeded you are left with crisp slightly-hot outer shells for your poppers.

Then there is that delicious pimento cheese. I've heard it called "the caviar of the south". I'd like to think that the south is a little bit more fancy than that, but pimento cheese is pretty amazing down here.

What is pimento cheese? It's a combination of shredded cheddar cheeses, a cream-based mixer like mayo, and red pimento peppers.

Down here in the south, we use it as a dip, form it into balls, and other odd things.... but it's incredibly delicious.

If you don't think that pimento cheese is your jam, you can sub the pimento cheese out for shredded cheddar cheese in this jalapeno popper recipe.

I need to sneak a thank you in here to my mom, brother, and sister-in-law for the idea behind this recipe.

One day I got a string of texts from my family while they were viciously attacking an order of delicious fried pimento cheese fritters at a local Nashville restaurant.

They were discussing how I should come up with a similar recipe for the blog.

Two minutes later another string of texts popped up on my phone about a pimento cheese jalapeno popper idea as a few of them are slightly obsessed with these goat cheese jalapeno poppers.

They then had my attention. And my jealousy for not getting any pimento cheese fritters.

Pimento cheese jalapeno poppers melt fresh jalapenos and pimento cheese together and then top them with crisp bacon crumbles and a drizzle of fresh honey. Each bite combines sweet and spicy with warm melty cheese and crunch. The perfect snack or appetizer in just 5 minutes!

Pimento Cheese Popper Ingredients:

4 jalapenos
pimento cheese
bacon crumbles
honey

Items used to make pimento cheese jalapeno poppers:

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

This is my favorite pimento cheese (and it's gluten-free!). Try the original version, it's delicious.
This is my go-to small baking sheet. It's the perfect size for putting jalapeno poppers on.
Not all honey is the same. Fresh is best. But if you need a recommendation for a substitute, I'd recommend this honey.

Pimento Cheese Popper Directions:

Once you get that savory pimento cheese in each pepper's core, then you broil them in your oven on high for 2-3 minutes until they are browned.

Then immediately take them out of the oven and sprinkle bacon crumbles on top of each popper.

This way the cheese is still hot and melty and the bacon crumbles stick into the gooey cheese. Wait too long and the cheese will have hardened and the bacon crumbles will fall right off of each popper.

The bacon adds amazing crunch and savory flavors so don't skimp on this step.

I've seen jalapeno poppers wrapped in bacon slices before but I really like how simple it is to just sprinkle bacon on top of each pepper instead of trying to wrap a slimy piece of bacon around each jalapeno and securing it with a toothpick.

That's too much work. Keep it simple and use bacon crumbles.

Then to top it off, a nice honey drizzle is added to the mix. The honey combats some of the heat and crunch and adds some sweet and gooey-ness to each bite.

Step-by-step Pimento Popper Instructions:

Slice each jalapeno in half and deseed each piece. Spoon the pimento cheese into the center of each pepper half and place on a baking sheet. Broil on high for 2-3 minutes or until the cheese is melted and the edges are turning brown.
Remove from the oven and immediately sprinkle with bacon crumbles while the cheese is still melty. Then allow the peppers to cool. Once cool, drizzle each pepper with honey and enjoy!

Pimento Cheese Jalapeno Poppers

Yield: 8 people

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Pimento cheese jalapeno poppers melt fresh jalapenos and pimento cheese together and then top them with crisp bacon crumbles and a drizzle of fresh honey. Each bite combines sweet and spicy with warm melty cheese and crunch. The perfect snack or appetizer in just 5 minutes!

Ingredients

4 jalapenos
1 cup pimento cheese
¼ cup bacon crumbles
3 tablespoon honey

Instructions

Slice each jalapeno in half and deseed each piece. Spoon the pimento cheese into the center of each pepper half and place on a baking sheet. Broil on high for 2-3 minutes or until the cheese is melted and the edges are turning brown.
Remove from the oven and immediately sprinkle with bacon crumbles while the cheese is still melty. Then allow the peppers to cool. Once cool, drizzle each pepper with honey and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 173Saturated Fat: 4gCholesterol: 26mgSodium: 501mgCarbohydrates: 12gSugar: 10gProtein: 1g

If you make my Pimento Jalapeno Poppers, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this gluten free popper recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| FACEBOOK | TWITTER | PINTEREST | INSTAGRAM |

This post was first published on May 19, 2017 and last updated on May 5, 2020.

One Minute Gluten-Free Bisquick Mix

May 5, 2020 · 41 Comments

A one minute homemade Gluten-Free Bisquick Mix blend that is a perfect option for those pancake, biscuit, waffle, and dumpling recipes that some of us need to be made without artificial ingredients or gluten-free. You’ll never have to buy expensive gluten-free Bisquick mixes again!

Table of Contents

Why Homemade Gluten Free Bisquick Mix?

This one minute gluten-free Bisquick mix is a little on the naturally sweet side, using coconut flour, but can easily be adjusted to your preference {and I'll tell you how!}.

Got one minute and a few simple ingredients?

Then you can have your own healthier Bisquick mix!

It is much more convenient for our family now that Bisquick makes a gluten-free version.

It's pretty good. But, there are those pesky artificial ingredients. Bahhhhh.

I decided to attempt making my own gluten-free version without the artificial placeholders in it and it worked!

There are so many uses for this homemade Bisquick mix! I use it in my pancake recipes, biscuits, and in my chicken and dumpling recipes.

Another thing to note is that this homemade gluten-free version costs a lot less for the small amount that they include in Bisquick's Gluten-Free version of their product.

So now you can definitely make all those homemade baked goods using this incredible homemade Bisquick biscuit mix instead of the expensive brand name version - and a whole lot more of it too!

What Can You Make With This Copycat Biscuit mix?

My family loves it when I make my Savory Zucchini Bread, our Buttermilk Biscuits, and even fluffy gluten-free Pancakes, Waffles, and Dumplings with this mix!

Homemade Gluten Free Bisquick Mix Ingredients:

Gluten-free white rice flour
Gluten-free coconut flour
dry milk powder: It adds that touch of sweet cream flavor!
granulated sugar, the amount depends on how sweet you want your Bisquick mix to taste!
cornstarch
baking powder: to make your baked goods rise
baking soda
salt: for taste

A one minute gluten-free Bisquick Mix type blend that is a perfect option for those pancake, biscuit, and dumpling recipes that some of us want without artificial ingredients or need to be gluten-free. This version is a little on the naturally sweet side, using coconut flour, but can easily be adjusted to your preference {and I'll tell ya how!}. Got one minute and a few simple ingredients? Then you can have your own healthier Bisquick mix. www.ahotsouthernmess.com

How to make gluten-free Bisquick mix:

Simply combine all of the ingredients together, stir thoroughly, and store the mix in an airtight container.

Recipes to use gluten-free Bisquick in:

So whether you are looking for a:

Gluten-Free pancake or Gluten-Free Pumpkin Pancake recipe,
Fluffy Buttermilk Biscuit,
Gluten Free Waffle, or
Warm Fluffy Dumpling recipe to use with your Chicken and Dumplings, you'll be covered using this GF Bisquick Mix!

How to store leftover Bisquick mix

Store any leftover Bisquick Mix in an airtight container for up to 6 weeks.

Gluten-Free Bisquick Mix

Yield: 10

Cook Time: 1 minute

Total Time: 1 minute

Ingredients

2 cups GF white rice flour
1 ¼ cup GF coconut flour
1 cup dry milk powder
¼- ½ cup granulated sugar, depending on how sweet ya want it
½ cup cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Instructions

Combine all ingredients and store in an airtight container.

Notes

I like my Bisquick Mix more on the sweet side. If you like it less sweet, go more toward the ¼ cup sugar side, and maybe less of the coconut flour and more of the rice flour.

If you use this gluten-free mix or make my gluten free biscuits, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this gluten free biscuit mix recipe, be sure to follow me on social media so you never miss a mouth-watering post:

| facebook | twitter | pinterest | instagram |

This post was first published on October 9, 2015 and last updated on May 5, 2020.

Bourbon + Brown Sugar Ice Cream

May 4, 2020 · 22 Comments

5 easy ingredients and 5 minutes of prep work with a hand mixer make an extremely soft and creamy bourbon ice cream with dark brown sugar and infused with bourbon. It's the perfect summer treat, sprinkled with your favorite toppings. The bourbon helps keep the ice cream very soft {because the liquor doesn't entirely freeze} straight out of the freezer for immediate snacking. No waiting needed!

Tried any of our other amazingly delicious ice cream flavors yet??? Check out our No-Churn Chocolate Chip Ice Cream, the Strawberry Mango Ice Cream, or our Peaches and Cream Ice Cream!

Table of Contents

Best Booze-y Ice Cream Ever!

After the No-Churn Chocolate Chip Ice Cream went over so big earlier this year, I decided that I may need to have more ice cream ready for when my family comes back into town for a quick stop-over {plus, it's kinda this thing called National Ice Cream Month coming up, so these no-churn ice cream recipes are pretty legit}.

When my parents come in to town, the time spent with them usually involves grilled foods, yummy snacks, and booze {the actual order of events goes like... booze, then snacks, then "hey, I'm still hungry, y'all wanna grill?"}.

Bourbon in Ice Cream?

So I decided, why not combine a couple of those things and streamline the day?!?

So I made this creamy Bourbon and Brown Sugar Ice Cream and topped it with pecans (I've also topped it with peanuts and walnuts before too!)

What's better than snacks and booze?

So some of y'all are putting up red flags right now because of the booze. I hear the flags flapping in the wind already. Stop and put your flags down for a sec and let me explain.

For starters, there is only a shot and a half of liquor in the entire recipe that will feed 6-8 people. Secondly, the booze is a major flavor factor here.

The bourbon cuts some of the sweetness out and replaces it with a warm, mellowed vibe.

It also keeps this no-churn ice cream very creamy and soft, because like I said before, the liquor doesn't exactly freeze all the way.

Bourbon Ice Cream Recipe Ingredients:

heavy whipping cream
brown sugar
gluten-free vanilla extract
can of sweetened condensed milk
delicious delicious bourbon

5 easy ingredients and 5 minutes of prep work with a hand mixer to make an extremely soft and creamy ice cream with dark brown sugar and infused with bourbon. It's the perfect summer treat, sprinkled with your favorite toppings. The bourbon helps keep the ice cream very soft {because the liquor doesn't entirely freeze} straight out of the freezer for immediate snacking. No waiting needed!

Bourbon Ice Cream Directions:

Whip the heavy whipping cream and brown sugar in a large mixing bowl with a hand mixer until stiff peaks form. (approx 3-5 minutes)
Fold in all other ingredients and gently stir to combine.
Pour into a freezer-safe dish and freeze for 4-6 hours until completely frozen. Enjoy!

How to Store Leftover Homemade Booze-Infused Ice cream:

This post may contain affiliate links.

Store your leftover (yah right?!?) ice cream in an airtight freezer-safe food container or a ice cream storage bin like my favorite ice cream storage container!

Bourbon Ice Cream Summary:

With only 5 ingredients, a hand mixer, and less than 10 minutes of time, y'all can make this creamy and boozy treat for your fam and friends too!

Hopefully my parents will make it into town before its all gone {again}.

Bourbon + Brown Sugar Ice Cream

Yield: 6

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 ¾ cup heavy whipping cream
¾ brown sugar
2 teaspoon vanilla extract
1 14 oz . can of sweetened condensed milk
1 ½ tablespoon bourbon

Instructions

Whip the heavy whipping cream and brown sugar in a large mixing bowl with a hand mixer until stiff peaks form. (approx 3-5 minutes)
Fold in all other ingredients and gently stir to combine.
Pour into a freezer-safe dish and freeze for 4-6 hours until completely frozen. Enjoy!

This post was first published on July 24, 2015 and last updated on May 4, 2020.

Spaghetti Squash Taco Bake

May 4, 2020 · 12 Comments

Low carb Spaghetti Squash Taco Bake roasts fluffy spaghetti squash and melts it into seasoned ground meat, tomatoes, onion, corn, beans, and tops it off with melty cheese and fresh cilantro for the perfect healthy taco-inspired casserole!

If you haven't checked out this other amazing spaghetti squash bake, be sure to take a peek at Skinny Buffalo Chicken Spaghetti Squash Bake!

Table of Contents

Best Spaghetti Squash Taco Bake:

I really really wanted to wait until Taco Tuesday to share this one with y'all but I simply couldn't. I tried really hard but I am just too excited to share this spaghetti squash casserole.

So I'm diving right into this spaghetti squash taco greatness. Mkkk?

I know that a lot of people are scared to use spaghetti squash in recipes. But I'm here to tell you that you shouldn't be one of those people.

Roasting a spaghetti squash is so stinkin' simple.

Slice the squash in half ("hot dog style"), place it on a baking sheet, drizzle with a dab of olive oil and roast it.

When the spaghetti squash is done roasting, use a fork to scoop out the inside. What comes out is a fluffy noodle-y goodness for you to work with.

What to pair with Mexican Spaghetti Squash Taco Bakes:

You definitely need to try the Mexican Quinoa Dip, the Mexican Street Corn Salad, or Skinny Mexican Grilled Corn!

Spaghetti squash taco bake roasts fluffy spaghetti squash and melts it into seasoned ground meat, tomatoes, onion, corn, beans, and tops it off with melty cheese and fresh cilantro for the perfect healthy taco-inspired casserole!

Prepping the taco bake:

I have definitely prepared the spaghetti squash the day before. Just place the cooked spaghetti squash noodles in an airtight container in the fridge overnight.

The magic happens after the squash is cooked.

While the spaghetti squash is roasting, you will want to cook your ground meat up, chop up your vegetables that you want to use, and shred that cheese.

Type of meat to use for this mexican spaghetti squash:

I usually will use ground turkey for this taco bake but this past week I had extra grass fed ground beef from a recipe post I am doing with PRE Brands that I decided to use.

That post will be going live in a few weeks but I decided to try the beef in this taco casserole to see how it held up with a fattier meat.

Y'all, whether you choose to go the ground turkey route or jump on the juicy ground beef train (or if you join the ground chicken club), this spaghetti squash taco bake will cure all your taco cravings.

Spaghetti Squash Taco Bake ingredients:

1 large spaghetti squash
1 tablespoon olive oil
1 pound ground meat, turkey, ground beef, or chicken
3 tablespoon gluten free taco seasoning
1 cup grape tomatoes, halved
1 cup sweet corn kernels
½ cup yellow onion, chopped
1 cup shredded cheese
fresh cilantro

How to make Spaghetti Squash Taco Bake:

So cook up your ground meat, season it with homemade taco seasoning, add your veggies to soften just a bit, and toss all together in a baking dish.

Top it all off with shredded cheese and chopped fresh cilantro before putting it in the oven for about 15 minutes to melt it all together.

This is why I like to pre-cook my spaghetti squash the night before.

Because on those really busy nights when you have your squash already cooked, you have only minutes standing between you and your taco bake!

Spaghetti Squash Taco Bake Directions:

Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool.
While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, corn, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!

Spaghetti squash taco bake tips:

I don't like beans, but if you do I bet adding a can of low sodium black beans (or any other chopped veggies) to the mix would be bonus points.
Careful when pulling the spaghetti squash halves out of the oven and scooping out the insides. I have burnt myself trying to do this before. Please don't be as impatient as I was!
If you're a cheese fan (and who isn't?!?) you may want to sprinkle on more cheese. My favorite cheese for this dish is a mexican blend, colby-jack, and/or sharp cheddar.
Store any extras in an airtight container in the fridge (if you even have any leftovers!).
Reheating this dish works well in the oven (about 300*F for a few minutes) or covered in the microwave until warm.

Items used in making this spaghetti squash taco bake:

A good chef knife to chop that spaghetti squash in half.
A trusty cutting board
My fav baking dish

How to store leftover ground meat mexican spaghetti squash taco bake:

You can store leftover spaghetti squash bake pieces in an airtight container in the refrigerator for up to 2 days.

.... that is... if you even have any leftovers!

How to reheat leftover taco bake:

To reheat your leftover skinny taco casserole, simply place your leftovers in a microwave-safe dish with a cover loosely topping the container, and microwave on high for 30-90 seconds depending on how hot you want your leftovers to be and how much you are trying to reheat at one time.

Spaghetti Squash Taco Bake

Yield: 4 people

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Ingredients

1 large spaghetti squash
1 tablespoon olive oil
1 pound ground meat, turkey, beef, or chicken
3 tablespoon gluten free taco seasoning
1 cup grape tomatoes, halved
1 cup sweet corn kernels
½ cup yellow onion, chopped
1 cup shredded cheese
fresh cilantro

Instructions

Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool.
While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, corn, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 334Saturated Fat: 6gCholesterol: 106mgSodium: 422mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 29g

This post was first published on February 26, 2017 and last updated on May 4th 2020.

Spicy Stuffed Peppers

May 3, 2020 · 2 Comments

These easy Spicy Stuffed Peppers are incredibly simple to put together and will be one of your family's favorite dishes ever put on the table! These baked bell peppers can easily be made more or less spicy and customized for your family! Ready to dig in?

Table of Contents

Easy Stuffed Bell Peppers:

Do you have a favorite recipe that someone makes for you every once in a while, maybe your moms homemade spaghetti and meatballs, or grandmas dinner rolls, and it just brings you to a happy place? These same recipes are usually sacred and heavily asked for. No one knows their ingredients, and no will ever will.

These spicy stuffed bell peppers are that 'food' for me. Up until now, I had no idea how my friend made them, what his special magical tricks and ingredients were, or even when he was ever going to make them. They would sort of just show up in front of me every blue moon or so.

Until now... Now I am sharing his secrets as to how he makes the best stuffed bell peppers in the world. Not only do I have them written down as my fav meal, now my parents ask for them too. Once you get your paws on these bad boys, you'll be asking for more too!

...

Garlic Butter Chicken Bites with Lemon

Apr 28, 2020 · 7 Comments

This gluten-free garlic butter chicken bites recipe combines tender and juicy pieces of spiced chicken are flash sauteed in a garlic butter sauce along with fresh green slices of brussel sprouts and spritzed with fresh lemon juice. If you love tender chicken and brussel sprouts and are passionate for garlic sauces - then this easy 20-minute dinner recipe is for you!

Table of Contents

Best Garlic Butter Chicken Bites Recipe:

I had a feeling that I’d love this dish the first time that I tried it.

It tastes light and fresh, yet is filling enough to keep the family happy until breakfast.

It is one of those perfect warm evening meals. Not heavy nor does it make you feel weighed down.

I have tried many a gluten-free variety to this recipe and many have turned out tasty, many have been blah, and one has been the perfect blend of buttery lemony garlicky goodness.

I try and always toss in extra veggies on top of the vegetables I already include in this one-pot recipe, whenever possible.

So 2 cups of spinach is thrown in there sometimes when I have it on hand the last 2-3 minutes of cook time when I have it on hand.

Two cups may sound like a lot of spinach for a dish to some, but once ya sauté those bad boys up, it leaves you wanting to toss more of it in.

garlic chicken bites close up with lemon slice

Chicken Bite Ingredients:

1 pound brussel sprouts, cleaned and halved
4 Tablespoons butter, divided
2 large or 3 medium chicken breasts, cubed
2 teaspoons minced garlic
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt and pepper
¼ teaspoon red pepper flakes (optional)
⅓ cup chicken stock or chicken broth
1 Tablespoon hot sauce (optional)

Garlic Butter Chicken Bite Directions:

Melt 2 Tablespoons of the butter in a large non-stick skillet. Add the brussel sprouts and pepper to taste and cook for 5 minutes over medium-high heat.
While the brussel sprouts are cooking, In a medium mixing bowl combine the paprika, onion and garlic powders, salt and pepper, and red pepper flakes and mix well. Add the cubed chicken to the spice mix and stir to coat evenly. Add the other 2 Tablespoons of butter, the minced garlic, and the spiced chicken to the brussel sprouts after the sprouts have cooked their 5 minutes and allow the chicken to brown on all sides, about 7-8 minutes.
Once the chicken is browned and has reached an internal temperature of 165*F pour the chicken broth and hot sauce (optional) to the skillet and stir occasionally for 1-2 minutes or until the liquids have reduced by half.
Remove the chicken and vegetables from the heat and allow to cool for 2-3 minutes before sprinkling with chopped fresh parsley garnish and serving!

Garlic Lemon Butter Chicken Pro Tips:

If you don't have or like brussel sprout, any of your favorite sauteed vegetables will do.

You will just have to adjust the time you saute them in the butter. Think delicious fresh green beans, asparagus, zucchini squash, or broccoli spears!

How to Store Leftover Garlic Butter Chicken Bites:

Make sure that your garlic butter chicken bites have cooled down to room temperature before you try and store them away.

Find a food-safe airtight storage container to place your leftovers in. Store them in the fridge for up to 2-3 days.

To reheat, simply place your leftovers in or on a microwave-safe dish with a loose-fitting cover so that you don't splatter your microwave and have to clean up a mess.

Then microwave your leftover chicken bites on high power for 60-90 seconds depending on how hot you like your leftovers and how much you are heating up at one time.

If you are a lemon-lover, squeeze a pinch more of that lemon juice over your reheats and enjoy a second time!

Garlic Butter Chicken Bites

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This gluten-free garlic butter chicken bites recipe combines tender and juicy pieces of spiced chicken are flash sauteed in a garlic butter sauce along with fresh green slices of brussel sprouts and spritzed with fresh lemon juice. If you love tender chicken and brussel sprouts and are passionate for garlic sauces – then this easy 20-minute dinner recipe is for you!

Ingredients

1 pound brussel sprouts, cleaned and halved
4 Tablespoons butter, divided
2 large or 3 medium chicken breasts, cubed
2 teaspoons minced garlic
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt and pepper
¼ teaspoon red pepper flakes (optional)
⅓ cup chicken stock or broth
1 Tablespoon hot sauce (optional)

Instructions

Melt 2 Tablespoons of the butter in a large non-stick skillet. Add the brussel sprouts and pepper to taste and cook for 5 minutes over medium-high heat.
While the brussel sprouts are cooking, In a medium mixing bowl combine the paprika, onion and garlic powders, salt and pepper, and red pepper flakes and mix well. Add the cubed chicken to the spice mix and stir to coat evenly. Add the other 2 Tablespoons of butter, the minced garlic, and the spiced chicken to the brussel sprouts after the sprouts have cooked their 5 minutes and allow the chicken to brown on all sides, about 7-8 minutes.
Once the chicken is browned and has reached an internal temperature of 165*F pour the chicken broth and hot sauce (optional) to the skillet and stir occasionally for 1-2 minutes or until the liquids have reduced by half.
Remove the chicken and vegetables from the heat and allow to cool for 2-3 minutes before sprinkling with chopped fresh parsley garnish and serving!

This post was first published on may 26, 2015 and last updated on April 27, 2020.

Easy Beef Pad Thai

Apr 24, 2020 · 12 Comments

This easy beef pad thai recipe creates perfectly tender beef pieces with al dente rice noodles and fresh fried vegetables, all smothered in the easiest quick pad thai sauce in under 20 minutes!

Table of Contents

Pad Thai Cravings:

I have been craving pad thai for the longest time (as I sit here eating pad thai leftovers, which by the way, are fantastic in their own right!).

The family and I used to go to a thai place across the street from us, but that ended quickly when the somebody ordered a curry dish and didn't feel well for days.

So of course, you want the things you can't have... and that delicious pad thai torments me every time I drive by (which is about 5 times a day!).

Then I had an epiphany...

Why don't I just make my own pad thai?

I found my old recipe card from college and revamped it a bit to make a beef pad thai that the fam and I just fell in love with (and yes, it is better than that restaurant across the street!).

It's better tasting, guaranteed to be gluten-free, and cheaper than takeout!

Best Beef Pad Thai:

This beef pad thai is a combination of sweet and spicy, with tangy and salty flavors seared in as well.

There's a bit of brown sugar and ginger in the pad thai sauce, as well as sriracha for spice (and other veggies from our garden!), making this fusion of flavors nothing but delightful.

This spicy beef pad thai recipe takes only 20 minutes to prepare and cost me less than $20 for the ingredients (the beef cost only $8.54!) to prepare large servings to a party of 6.

...

2- Ingredient Blackened Flounder (Air Fryer & Oven Options!)

Apr 23, 2020 · 5 Comments

This blackened flounder recipe uses two simple ingredients and creates blackened flounder fillets that are savory and crisp on the outside full of spices and perfectly light and flaky on the inside with delicate white bites of fish! Create your fish dinner tonight in less than 10 minutes.

Have you checked out our recipe for quick and easy Air Fryer Fish Sticks yet??? Well what are you waiting for???!!!

I have a confession...I don't like much seafood. I wish I did, but I don't. I have been trying different light white fishes in hopes of finding the secret ticket to loving the underwater food source.

I have found an amazing pecan crusted trout, and then this amazing blackened flounder that is amazingly delicious, easy to make, and quick to clean up.

This recipe is adapted from a blog that I recently came across, called Free Range Katy.

Katy buys the same flounder filets from Costco that I have in my freezer (I also buy their wild caught salmon filets...love me my Costco!) and uses a similar blackening mix (I adapted my blackening spice mix from her as well!) for her weekly flounder meal for her family.

And this is now a weekly staple in our house. Tasty and affordable for the family is the perfect weeknight meal combination if you ask me.

And on top of all those perks, it takes less than 10 minutes to make.

Major score!

Table of Contents

Amazing Blackened Flounder Recipe:

This is one of my families go-to quick and easy weeknight meals. It has been for some time now - I've been doing the oven-baked way for years now.

And now that I have figured it out via the air fryer, it is definitely heavy in our weekly rotation even more now.

Like the title insinuates, there is only 2 ingredients - and I bet you can guess what they are - flounder (or another white fish of your choice!) and blackening spice!

I make my own blackening spice - an easy a simple recipe for great gluten-free blackening spice that you can put on virtually anything your heart desires.

This recipe is so darn quick to make and easy to clean up!

It leaves you with a crisp fish on the outside, with a blackened - spice crust, and leaves you with a tender, warm, flaky fish center just waiting to be devoured.

I like to spritz a mist of fresh lemon juice on top - lemon cuts so well with both fish and with blackening spice - so I highly recommend this garnish at the very end if you have it on hand - but it's definitely not necessary!

Ingredient List:

Flounder fillets: you can use other light white fish fillets like cod or tilapia.
Blackening spice: I like to use my homemade Blackening Spice but you can purchase store-bought blackening spice. Just make sure that it is gluten-free if you need your recipe to be gluten free!
Cooking spray or coconut oil: use cooking spray if using the air fryer directions and cooking oil if you are oven roasting your fish fillets.
Garnishes (optional): I like to sprinkle a squeeze of fresh lemon and a pinch or two of fresh chopped parsley leaves.

above shot of blackened flounder on plate

Air Fryer Blackened Fish Directions:

Spread an ample amount (around 3-4 tablespoons) of blackening spice to the bottom of a large plate. Place each fish fillet on the spice-filled plate and coat both sides of the fish with the spice until it is fully covered on all sides with the spice.
Spray the bottom of the air fryer basket with cooking spray and then carefully place the fish fillets in the bottom of the air fryer basket with a spatula. Spray the top of each piece of fish with a light coating of cooking spray and close up the air fryer.
Set your air fryer to cook for 4 minutes at 400*F. Take the basket from the air fryer, use your spatula to flip each flounder fillet over to the other side, place the air fryer basket back in the air fryer, and cook for another 4 minutes at 400*F.
Check to make sure that the internal temperature of your fish reaches 145*F before removing from the air fryer. Allow the fish to cool for 1-2 minutes before removing the pieces from the air fryer, garnishing, and serving while still warm!

Oven Baked Roasted Blackened Flounder Instructions:

Heat your oven to "broil" function. Place each fish fillet on the spice-filled plate and coat both sides of the fish with the spice until it is fully covered on all sides with the spice.
Heat 2 Tablespoons of coconut oil up in a large oven-safe saute pan on medium high heat. Add the flounder fillets to the bottom of the pan and allow to cook for 1-2 minutes. During this time, use a basting brush to brush a little bit of the hot oil on the top portion of each of the cooking fish pieces. Brush the oil on lightly so that the blackening spice does not come off on the brush.
Place the fish skillet directly into the hot oven and allow to broil for 5-7 minutes, or until the internal temperature of the fish reaches 145*F.
Remove from heat (carefully - handle of skillet will be hot!), remove fillets from oil using a spatula and place on a paper towel-lined plate for 1-2 minutes, then garnish and serve while still warm!

Blackened Flounder Pro Tips:

I buy wild caught flounder fillets in a 3 pound bag at Costco for $9.99. Each fillet is around 2-3 ounces, so that means that each fillets is very easily under a dollar. I am sure there are other places to find high quality fish at reasonable prices. Shop accordingly y'all!

Blackened Flounder Pairings:

We like to pair this fish recipe with tasty vegetable sides such as Sriracha Cream Broccoli, Air Fryer Asparagus, Teriyaki Green Beans or Blue Cheese Green Beans, and of course a delicious gluten-free dinner roll or buttermilk biscuit for good measure!

How to Store Flounder Leftovers

Before storing your leftover blackened flounder, make sure that it is cooled down to room temperature before proceeding.

Place your cooled-to-room-temperature flounder in an airtight container in the fridge for up to 48 hours.

blackened flounder on paper with lemon slices

How to Reheat Leftover Blackened Fish:

To reheat your leftover blackened fish, place the leftovers back in the oven or back in your air fryer at 300*F for 3-5 minutes, or until it is warmed through.

Add a spritz more of fresh lemon juice or a sprinkle of fresh parsley flakes for good measure.

Blackened Flounder: Air Fryer & Oven Baked Options

Yield: 4

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

This blackened flounder recipe uses two simple ingredients and creates blackened flounder fillets that are savory and crisp on the outside full of spices and perfectly light and flaky on the inside with delicate white bites of fish! Create your fish dinner tonight in less than 10 minutes.

Ingredients

2-4 flounder filets
3-4 tablespoons blackening spice for every 2 filets you are making
cooking spray or coconut oil

Instructions

Spread an ample amount (around 3-4 tablespoons) of blackening spice to the bottom of a large plate. Place each fish fillet on the spice-filled plate and coat both sides of the fish with the spice until it is fully covered on all sides with the spice.
Spray the bottom of the air fryer basket with cooking spray and then carefully place the fish fillets in the bottom of the air fryer basket with a spatula. Spray the top of each piece of fish with a light coating of cooking spray and close up the air fryer.
Set your air fryer to cook for 4 minutes at 400*F. Take the basket from the air fryer, use your spatula to flip each flounder fillet over to the other side, place the air fryer basket back in the air fryer, and cook for another 4 minutes at 400*F.
Check to make sure that the internal temperature of your fish reaches 145*F before removing from the air fryer. Allow the fish to cool for 1-2 minutes before removing the pieces from the air fryer, garnishing, and serving while still warm!

Notes

You can use other types of fish filets as long as they are a light white fish - adjust cooking times for thicker ot thinner filets.

This post was first published on April 24, 2015 and last updated on April 23, 2020.

Instant Pot Chicken Parmesan Pasta

Apr 19, 2020 · 12 Comments

This Instant Pot Chicken Parmesan Pasta recipe is going to be one of your family's favorite dishes! It combines all the yummy bits you love about chicken parmesan with the warm, deliciousness of baked spaghetti, all rolled into one! And the best part??? It all goes in the pressure cooker for just one dish to clean after your gluten-free meal!

Oh man. It has been quite a week. I'm not going to bore you with the details of my week, but I am happy to welcome the weekend!

With a stressful personal week, toppled with a crazy workload, this girl LOVES a simple 30-minute recipe to back me up and make me seem like I got myself ~~together~~ partly together.

Table of Contents

Easiest Instant Pot Chicken Parm Recipe!

Not only is this recipe so incredibly tasty, the epitome of comfort food, but it is also so incredibly easy to make!

This pressure cooker recipe uses just the Instant Pot as it's only dish to clean after your meal.

It combines gluten-free pasta with sauteed garlic and onion and juicy pieces of chicken and slathers your favorite spaghetti sauce together in minutes.

Once done, a creamy helping of parmesan cheese is mixed in and then it is all topped with a healthy portion of gooey, stringy mozzarella cheese and chopped basil leaves for good measure!

So basically it's the best of chicken parmesan mixed with it's best friend, baked spaghetti, but it's better!

Because it's two dishes in one - with just one dish to clean (and hopefully your pressure cooker insert is dishwasher safe - chuck it in the dishwasher and be done!)

It tastes just as fantastic as this dish looks y'all!

Chicken Parmesan Pairings:

This hearty dish pairs best with lighter friends such as a delicious Healthy Ceasar Salad, quick Greek Green Beans, or even Air Fryer Asparagus!!!

This post may contain affiliate links.

What Pressure Cooker to Use:

I have two favorite pressure cookers: My first is my Instant Pot - love that guy!

My second one is my Pampered Chef Quick Cooker - Man is this thing worth the money!

You'd be perfectly happy and content with either pressure cooker option here.

Chicken Parmesan Pasta Ingredients:

You will need to grab:

olive oil
minced garlic
½ medium onion, chopped
1 pound chicken breast or thigh meat, cut into ½ - 1" cubes
water
bite-sized pasta (rotini or penne do best) - Gluten-Free if needed
1 jar of spaghetti sauce - Gluten-Free if needed
shredded parmesan cheese
shredded mozzarella cheese

Instant Pot Directions:

Place the olive oil in the bottom of the pressure cooker insert and turn it on to the 'sear' or 'saute' setting depending on your type of pressure cooker. Add the minced garlic and the onion and stir and saute until fragrant and soft, about 1-2 minutes.
Add in the cubed raw chicken and cook until all sides are cooked and browned, about 3-5 minutes. Turn the pressure cooker off. Pour in the water and then place the pasta on top of the water, and then spaghetti sauce on top of the pasta, making sure that the pasta is submerged under the pasta sauce/water combination.
Seal up your pressure cooker and cook on high setting or "pasta" or "grains" setting (depends on your brand of pressure cooker) for the amount of time explained HERE: Whatever time the package instructions of your pasta says to cook your pasta for, you will simply divide that by two and that is how long you will set your pressure cooker for.
Once down, do a manual release of the pressure and once ready to open, open the top off of your Instant Pot, stir in the parmesan cheese until melted and them immediately plate while still hot. Sprinkle the mozzarella cheese on top of each plate quickly so that the heat from the pasta melts it on top! Serve with chopped fresh parsley on top!

How Long to Cook in Pressure Cooker?

Look on the package of your pasta for the instructions on how to prepare the noodles.

Whatever time it tells you to boil or cook the noodles for, you are going to divide that number by two.

Essentially you are halving the time it would take to cook the noodles the traditional way.

Recipe Pro Tips:

If you need this recipe to stay gluten-free, then please make sure that all of your ingredients are truly gluten free.

My biggest tip with the gluten-free version for this recipe is to use a high-quality pasta that is going to hold up to the pressure cooker.

There are a couple of brands that I highly recommend for this recipe and they are the Jovial brand Penne and the Ancient Harvest brand of gluten-free pastas.

For this particular time that I made this recipe for these pictures, I used Ancient Harvest's Gluten-Free Rotini pasta and it ALWAYS turns out perfect!

No matter what pasta or noodle you choose to use, my pro tip for everyone is to take the cook time that is on the package instructions and divide that time in half.

That is the time you will want to set your pressure cooker to when closing it all up to actually pressurize and cook under pressure after the chicken has been browned.

How to Store Leftovers:

Make sure that your leftovers are cooled down to room temperature before storing them.

When ready to store your leftovers, place them in an airtight food-safe storage container in the fridge for up to 4 days.

Reheat Instructions:

To reheat leftovers, simply place your reheats in a microwave-safe dish with a loose-fitting cover to protect our microwave from splatter and splashes.

Microwave on high power increments of 30 seconds until your desired warmth is achieved.

I always like to sprinkle in a little bit extra shredded mozzarella and chopped basil on the very top of reheats for good measure! YUM!

Instant Pot Chicken Parmesan Pasta

Yield: 4

Prep Time: 7 minutes

Cook Time: 13 minutes

Total Time: 20 minutes

Ingredients

1 ½ Tablespoons olive oil
1 Tablespoon minced garlic
½ medium onion, chopped
1 pound chicken breast or thigh meat, cut into ½ - 1" cubes
1 cup of water
8 oz of bite-sized pasta (rotini or penne do best) - Gluten-Free if needed
1 jar of spaghetti sauce - Gluten-Free if needed
1 cup of shredded parmesan cheese
1 cup of shredded mozzarella cheese

Instructions

Place the olive oil in the bottom of the pressure cooker insert and turn it on to the 'sear' or 'saute' setting depending on your type of pressure cooker. Add the minced garlic and the onion and stir and saute until fragrant and soft, about 1-2 minutes.
Add in the cubed raw chicken and cook until all sides are cooked and browned, about 3-5 minutes. Turn the pressure cooker off. Pour in the water and then place the pasta on top of the water, and then spaghetti sauce on top of the pasta, making sure that the pasta is submerged under the pasta sauce/water combination.
Seal up your pressure cooker and cook on high setting or "pasta" or "grains" setting (depends on your brand of pressure cooker) for the amount of time explained HERE: Whatever time the package instructions of your pasta says to cook your pasta for, you will simply divide that by two and that is how long you will set your pressure cooker for.
Once down, do a manual release of the pressure and once ready to open, open the top off of your Instant Pot, stir in the parmesan cheese until melted and them immediately plate while still hot. Sprinkle the mozzarella cheese on top of each plate quickly so that the heat from the pasta melts it on top! Serve with chopped fresh parsley on top!

Notes

Whatever time the package instructions tells you to boil or cook the noodles for, you are going to divide that number by two when using the pressure cooker for this recipe.

This post was first published on July 23, 2015 and last updated on April 19, 2020.

Air Fryer Fish Sticks

Apr 18, 2020 · 2 Comments

These homemade, gluten-free, made-from-scratch air fryer fish sticks are the best fish sticks you will ever have! This quick recipe uses only 4 ingredients and 15 minutes to cook up fish sticks with tender, fresh insides, and crisp, golden, savory coating on the outside with just one dish to clean up afterwards!

Check out our other most popular air fryer recipes like our Air Fryer Chicken Legs, Air Fryer Baked Potatoes, Air Fryer Pork Chops, or Air Fryer Chicken Wings!!!

Table of Contents

Best Gluten Free Fish Sticks!

These air fryer fish sticks are the best fish sticks I have ever had!

Hands down, these 4-ingredient homemade fish sticks are so warm and tender on the inside and perfectly crisp and golden on the outside.

They cook up in 15 minutes and leave you with just one dish (your air fryer basket) to clean!

I use my Gluten-Free Bread Crumbs recipe for the breading along with a quick dip of the fish filet into creamy mayonnaise instead of egg.

Why mayo you ask?

Mayo is great to help breading to set up on meat and the flavor gives it more depth and flavor than a basic egg would.

These are seriously the BEST fish sticks of all time!

Best Fish Stick Pairings:

My family loves to pair our fish sticks with a delicious salad, like the Homemade Apple Poppyseed Salad, Spring Chimichurri Salad, Cucumber Pasta Salad, Chipotle-Lime Radish Salad, Spicy Cucumber Salad, or Fall Rosemary Maple Peach Salad!!!

Gluten Free Fish Stick Ingredient List:

1 large tilapia fillet
3 Tablespoons gluten-free mayonnaise
½ cup BHHY's Gluten-Free Bread Crumbs
½ cup grated parmesan cheese

This post may contain affiliate links.

What Air Fryer to Use?

I absolutely LOVE my OMORC Air Fryer!

I am a HUGE fan of my OMORC air fryer and air fryer accessories.

To the point that I now own two air fryers!

My second air fryer is the Ninja Foodie Grill - it air fries, roasts, grills, and even dehydrate all in one easy-to-clean kitchen appliance, which is great for small kitchens that are short on countertop space or storage!

Gluten Free Fish Sticks Directions:

Cut the filet into "finger" sized sticks. Place the mayo in a medium mixing bowl and drop the fish fingers in the bowl and coat the finger evenly with the mayonnaise.
Place the breadcrumbs and the grated cheese in a plastic food-safe bag with the fish fingers and toss to coat the fish evenly on all sides.
Spray the bottom of your air fryer with a light misting of cooking spray and place the fish sticks on the bottom of the air fryer basket, making sure that none of the sticks touch one another. Add another light dusting of cooking spray to the top of the fish sticks.
Cook at 400*F for 14-16 minutes, or until the internal temperature of your fish sticks is 145*F and your desired level of crispy crunchy coating is achieved. Remove from heat and allow to cool for 1-2 minutes before serving still warm.

Recipe Pro Tips:

If you use a different bread crumb recipe than the one recommended for this recipe, you may want to add in garlic powder, onion powder, or paprika to taste.

I have not used a different type of mayo besides the beloved regular type - so low-fat, low sugar, whatever other types are out there - you can try them at your own risk, I am not sure how the final product will turn out.

As long as you spray the bottom of the air fryer basket and the tops of the fish sticks with a light misting of cooking spray, you will likely not need to flip your fish sticks over half way through.

If your air fryer does not do as good of a job circulating air evenly as mine does, then you may need to flip them over halfway through the frying process.

If you feel you need to flip them, use a supportive spatula to gently lift them and flip them over so as they do not break apart while still cooking.

How to Store Your Leftovers:

You likely will not have leftovers of this dish, but in the event that you do, you can store your leftover cooled fish sticks in an airtight food storage container in the fridge for up to 48 hours.

To reheat your homemade fish sticks, place the fish sticks in your air fryer with a light spritz of cooking spray at 350*F for a few minutes to warm them through completely.

Air Fryer Fish Sticks

Yield: 12

These homemade, made-from-scratch air fryer fish sticks are the best fish sticks you will ever have! This quick recipe uses only 4 ingredients and 15 minutes to cook up fish sticks with tender, fresh insides, and crisp, golden, savory coating on the outside with just one dish to clean up afterwards!

Ingredients

1 large tilapia fillet
3 Tablespoons gluten-free mayonnaise
½ cup BHHY's Gluten-Free Bread Crumbs
½ cup grated parmesan cheese

Instructions

Cut the filet into "finger" sized sticks. Place the mayo in a medium mixing bowl and drop the fish fingers in the bowl and coat the finger evenly with the mayonnaise.
Place the breadcrumbs and the grated cheese in a plastic food-safe bag with the fish fingers and toss to coat the fish evenly on all sides.
Spray the bottom of your air fryer with a light misting of cooking spray and place the fish sticks on the bottom of the air fryer basket, making sure that none of the sticks touch one another. Add another light dusting of cooking spray to the top of the fish sticks.
Cook at 400*F for 14-16 minutes, or until the internal temperature of your fish sticks is 145*F and your desired level of crispy crunchy coating is achieved. Remove from heat and allow to cool for 1-2 minutes before serving still warm.

Notes

If you use a different bread crumb recipe than the one recommended for this recipe, you may want to add in garlic powder, onion powder, or paprika to taste.

Instant Pot Chicken Fried Rice

Apr 16, 2020 · 2 Comments

This Instant Pot, Gluten-Free Chicken Fried Rice recipe uses protein-packed chicken breast or turkey meat and combines it with your favorite vegetables and rice over a simple and gluten-free Asian-inspired sauce! Dinner doesn't get any better than this one-pot pressure cooker dish!

Table of Contents

Best Instant Pot Chicken Fried Rice!

I was craving some great Chinese takeout on Friday night.

I mean, what else do you do on a Friday night besides eat takeout on your couch in your yoga pants, right?!?

But it's hard finding gluten-free options and my little family is trying to be really good and eat healthy choices for swimsuit season that's quickly approaching.

So I made a better-than-takeout chicken fried rice in my Instant Pot a while ago and have been making it every week since.

It's really easy to make (and actually takes less time than if I were to call in a takeout order, drive there to pick it up, and then drive back home!) and I know every ingredient that is in it.

These healthier ingredients are also gluten-free and that makes my peace of mind very happy!

📝Ingredients

3 tablespoons toasted sesame oil, divided
2 large eggs, whisked
½ sweet onion, chopped
2 teaspoons minced garlic
1 ¼ cup chicken broth
1 lb raw skinless chicken breasts, ½-inch cubes
1 ½ cups chopped vegetables or frozen veggies
1 ½ cups uncooked basmati or jasmine rice, rinsed
4-5 tablespoons gluten-free soy sauce
Green onion slivers, crushed red pepper flakes for garnish!

Make sure that you rinse your rice very well until the water runs clear, otherwise your fried rice may turn out mushy!

Best Rice To Use:

I HIGHLY recommend using a high-quality Jasmine or (my favorite) Basmati white rice. I find long-grain rice to taste best when fried.

These two options produce a fluffy moist rice without becoming mushy!

Fried Rice Instructions:

Turn on the 'Sauté' or 'Sear' function on your pressure cooker. Warm 1 tablespoon of the sesame oil, then add in the whisked eggs. Stir the eggs around with a spatula to scramble them until fully cooked. Remove the eggs and set aside. (There will be a bit of egg stuck to the bottom of the cooker.)
Heat another tablespoon of sesame oil in the bottom of the cooker and add the minced garlic and chopped green onions. Sauté the garlic and onion until fragrant and softened (about 1-3 minutes), stirring frequently.
Turn off the pressure cooker and pour the chicken broth into
the cooker and scrape the bottom of the cooker with a spatula
the food stuck to the bottom of the cooker.
Add the chicken, then the vegetables on top of the chicken, and then the rice on top of the veggies. Push the rice down so that it touches the broth but DO NOT stir the ingredients all together.
Close and seal the lid and cook on Manual high pressure for 3 minutes, and then allow the pressure to release naturally for 10 minutes, then quick releasing the rest of the pressure.
Remove the lid, add the soy sauce and the last tablespoon of the sesame oil and stir until evenly coated. Then add the vegetables and the scrambled egg back in and stir well. Put the lid back on for 2-3 minutes until the vegetables are warmed and tender. Garnish and serve while still warm!

fried rice with chicken and peas in white bowl

What Type of Pressure Cooker to Use:

You don’t have to use an Instant Pot for this recipe.

I like to switch in between my Instant Pot and my Pampered Chef Quick Cooker, I can’t decide which one I love more!

I've made this recipe in both and both appliances produce the same delicious results!

Recipe Tips:

I always use the veggies that are already in my kitchen. For this particular night, I had sugar snap peas, carrots, mushrooms, and Vidalia onions.
Make sure you use Gluten-Free soy sauce if you are trying to keep this recipe gluten-free. This is my favorite gluten-free soy sauce at the moment.

Storing Leftover Chicken Fried Rice:

You can store your leftover cooled-to-room-temperature fried rice in an airtight food-safe storage container in the fridge for up to 3 days.

Reheating Your Chicken Rice Leftovers:

To reheat your leftover rice, place the amount you need in a microwave-safe dish with a loose-fitted lid covering the top but with enough space for air to escape.

Microwave on high power for 60-90 seconds or until your leftovers have reached your desired temperature.

Gluten-Free Chicken Fried Rice in the Instant Pot

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Better-Than-Takeout Chicken Fried Rice recipe uses protein-packed chicken breast or turkey meat and combines it with your favorite vegetables and rice over a simple and gluten-free asian-inspired sauce! Dinner doesn't get any better!

Ingredients

3 tablespoons sesame oil, divided
2 large eggs, whisked
½ sweet onion, chopped
2 teaspoons minced garlic
1 ¼ cup chicken broth
1 lb raw chicken breast, ½-inch cubes
1 ½ cups chopped vegetables or frozen veggies
1 ½ cups uncooked basmati or jasmine rice, rinsed
4-5 tablespoons gluten-free soy sauce
Green onion slivers, crushed red pepper flakes for garnish!

Instructions

Turn on the 'Sauté' or 'Sear' function on your pressure cooker. Warm 1 tablespoon of the sesame oil, then add in the whisked eggs. Stir the eggs around with a spatula to scramble them until fully cooked. Remove the eggs and set aside. (There will be a bit of egg stuck to the bottom of the cooker.)
Heat another tablespoon of sesame oil in the bottom of the cooker and add the minced garlic and chopped onion. Sauté the garlic and onion until fragrant and softened (about 1-3 minutes), stirring frequently.
Turn off the pressure cooker and pour the chicken broth in the cooker and scrape the bottom of the cooker with a spatula of the food stuck to the bottom of the cooker.
Add the chicken, then the vegetables on top of the chicken, and then the rice on top of the veggies. Push the rice down so that it touches the broth but DO NOT stir the ingredients all together.
Close and seal the lid and cook on Manual high pressure for 3 minutes, and then allow the pressure to release naturally for 10 minutes, then quick releasing the rest of the pressure.
Remove the lid, add the soy sauce and the last tablespoon of the sesame oil and stir until evenly coated. Then add the vegetables and the scrambled egg back in and stir well. Put the lid back on for 2-3 minutes until the vegetables are warmed and tender. Garnish and serve while still warm!

Notes

Make sure that you rinse your rice very well until water runs clear, otherwise your fried rice may turn out mushy!

Nutrition Information:

Yield: 6 Serving Size: 4 Servings
Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 118mgSodium: 1005mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 24g