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Name: Gluten-Free Pancakes with Smashed Strawberry Champagne Sauce
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: ½ cup of BHHY's 1-Minute GF Bisquick Mix; 4 eggs; ¼ cup milk or cream; 3 tablespoon coconut oil; For the Champagne Sauce:; 2 cups strawberries, tops taken off and halved; ¾ cup granulated sugar; ½ teaspoon lemon juice; 1 teaspoon cornstarch; 3 tablespoon champagne, or orange juice!

Gluten-Free Pancakes with Smashed Strawberry Champagne Sauce

Dec 31, 2019 · 2 Comments

These gluten-free pancakes with smashed strawberry champagne sauce are one for the books! The pancakes are light and fluffy with a touch of coconut sweetness.

The smashed strawberry champagne sauce is a fun topper, with strawberries, lemon juice, and champagne caught up together in a thick, warm syrupy sauce to smother your pancakes in! Breakfast is now the best meal of the day!

Best Smashed Strawberry Champagne Sauce:

Today is a strange one on BHHY! I usually don’t do breakfast food posts… because, well…. I don’t have many breakfast recipes in my recipe book.

But when I was reading Fearless Dining's Stuffed French Toast post it inspired me to start thinking about a new breakfast recipe.

When deciding to focus the first posts of new year on champagne (that you may or may not remember you had) left over from New Years (I know, I know! Some of you don’t have any left over! Buy more!), I remembered this recipe and decided it was time I shared this dandy with you.

The pancakes themselves are very light and fluffy and I simply use my homemade1-Minute Gluten-Free Bisquick Mix and a few wet ingredients. Can I also just put it out there that this recipe makes about a dozen DVD-sized pancakes with just ½ cup of the homemade mix! They are easy to cook (and flip!)over a warm skillet in a few minutes time too.

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Best Strawberry Champagne Sauce:

And then comes the part of the conversation where I talk to you about this dreamy smashed strawberry champagne sauce.

So basically, here’s the low-down…

Smash your berries (so much fun!), and add them into a medium sauce pan with some sugar, lemon juice, cornstarch, and obviously the star player…champagne!

Glorious bubbles!

After simmering together while the pancakes do their thing on the skillet, the strawberry champagne sauce thickens and becomes this magical sweet and refreshing sauce/syrup/glaze amazingness!

Fluffy gluten-free pancakes!

Yes!

You heard that right!!!

These are soooo fluffy and soft!

Every mouthful is doughy and moist!

These perfectly-sized flapjacks are the best gluten-free pancakes I've ever put my mouth on.

So buckle up, you're in for a treat!

What to pair with these pancakes:

We love to serve these saucy pancakes with a hearty side of the perfectly crispy and tender Air Fryer Bacon and / or Air Fryer Breakfast Potatoes!!!

gluten-free pancakes strawberry champagne sauce (2 of 7)

Strawberry Champagne Sauce Ingredients:

strawberries, tops taken off and halved
granulated sugar
lemon juice
cornstarch
champagne or orange juice for a non-alcoholic version

Gluten Free Pancake Ingredients:

BHHY's 1-Minute GF Bisquick Mix
eggs
milk or heavy cream
coconut oil

Strawberry Sauce Substitutions:

Of course, if you don’t have any champagne or you want to make this recipe as a non-alcoholic dish, I get you! Just exchange the champagne for orange juice.

I’ve had it this way too and it does not disappoint!

And if you need a paleo option I would recommend checking out Noshtastic’s Paleo Crepes for a delicious breakfast option!

gluten-free pancakes strawberry champagne sauce (7 of 7)

HOW TO MAKE FLUFFY GLUTEN FREE PANCAKES WITH STRAWBERRY CHAMPAGNE SAUCE:

In a large skillet over low heat, melt the coconut oil until melted. Place melted oil in a large mixing bowl.
Add the eggs and milk and whisk until fully combined. Add in the 1-Minute Bisquick Mix and stir until smooth and there are no lumps.
Turning the heat up on the large skillet to medium-low, place ⅛ cup fulls of the batter into the already coconut-oiled skillet. Let cook for 2-3 minutes on the first side, check to see that it is golden brown and flip to the other side until the same color is seen.
Using a spatula, remove each pancake from the skillet. Keep cooked pancakes warm by wrapping them in a warm towel on a plate.

gluten-free pancakes strawberry champagne sauce (4 of 7)

Can you double or halve this recipe?

Oh heck yes!

Double your recipe or halve your recipe with all of the ingredients.

Then, follow the instructions just as described in the recipe card.

You will just be spending half the time creating the pancakes, or double the time, creating your pancakes, depending on if you are .doubling or halving the recipe.

Then make your strawberry champagne sauce according to recipe directions! Mmmmmm!

How to store leftover pancakes:

You can store your leftover cooked and cooled pancakes in an airtight container in the fridge for up to 4-5 days.

Because of the cool temperature and the lack of humidity,your pancakes will loose their soft doughy texture the longer they sit in your fridge.

You can also store your leftover gluten-free pancakes in plastic airtight storage baggies in the fridge for the same amount of time.

You can also keep your cooked and cooled pancakes in one of the above mentioned containers at room temperature for up to 48 hours.

Keeping the pancakes at room temperature gives you a better chane of keeping that soft, doughy texture to when you are ready to devour more pancakes!

How to store leftover strawberry champagne sauce:

I highly recommend storing leftover smashed strawberry champagne sauce in an airtight container in the fridge for up to 1 week.

You can also store this champagne sauce in a freezer-safe conatiner in the freezer once your sauce has cooled off ot room temperature.

The champange sauce is good stored in your freezer for up to 6 months!

How to reheat your leftovers:

Reheating gluten free pancakes:

To reheat your leftover pancakes, place your pancakes on a microwave-safe plate with no more than 2-3 pancakes placed on the plate on top of one another.

Microwave your pancakes on high power for15-45 seconds, depending on your microwave, the number of pancakes you are reheating at one time, and how hot you like your pancakes.

Once your pancakes are warmed back up to your liking, place a clean kitchen towel over top of the pancakes to keep them warm while you are rehating more pancakes or the champagne sauce!

Reheating Strawberry Champagne Sauce:

To reheat your decadent pancake sauce, simply place your smashed strawberry sauce in a microwave-safe dish with a lid loosely fitted on top where hot air can still escape.

Microwave on hig hpower for 30-60 seconds, stir the sauce, and check to see how hot it is.

If you need your pancake sauce to be a bit warmer, microwave the sauce for another 30-45 seconds, stirring once more, before checking to see the temperature before eating.

This sauce can get very hot very quicky! Don't burn yourself!

Gluten-Free Pancakes with Smashed Strawberry Champagne Sauce

Yield: 12

Cook Time: 20 minutes

Total Time: 20 minutes

These gluten-free pancakes with smashed strawberry champagne sauce are one for the books! The pancakes are light and fluffy with a touch of coconut sweetness.

Ingredients

½ cup of BHHY's 1-Minute GF Bisquick Mix
4 eggs
¼ cup milk or cream
3 tablespoon coconut oil
For the Champagne Sauce:
2 cups strawberries, tops taken off and halved
¾ cup granulated sugar
½ teaspoon lemon juice
1 teaspoon cornstarch
3 tablespoon champagne, or orange juice!

Instructions

In a large skillet over low heat, melt the coconut oil until melted. Place melted oil in a large mixing bowl.
Add the eggs and milk and whisk until fully combined. Add in the 1-Minute Bisquick Mix and stir until smooth and there are no lumps.
Turning the heat up on the large skillet to medium-low, place ⅛ cup fulls of the batter into the already coconut-oiled skillet. Let cook for 2-3 minutes on the first side, check to see that it is golden brown and flip to the other side until the same color is seen.
Using a spatula, remove each pancake from the skillet. Keep cooked pancakes warm by wrapping them in a warm towel on a plate.

Notes

While the pancakes are cooking, make your strawberry champagne sauce:
In a medium saucepan, combine the smashed strawberries (smash with a potato masher or the bottom of a bowl!), sugar, cornstarch, lemon juice, and champagne. Place over medium heat until boiling. Turn down to a simmer and allow to simmer uncovered for 10-15 minutes or until reduced to about half of original volume. Remove from heat and allow to cool for a few minutes before smothering your pancakes with the sauce!

Skinny Champagne Margaritas

Dec 31, 2019 · 4 Comments

These skinny champagne margaritas are epicly delicious and prepared two different ways. There is no need for sugar or simple syrup because this recipe uses fresh lime and orange juices as well as honey to sweeten and packs a punch with it's tequila and champagne, perfect for any New Year's Eve fiesta!

When my better half came up with the idea to have friends over for New Year's and host a taco bar I was game.

But you really can't have New Year's without champagne.

But you really can't have a taco bar or fiesta without margaritas either.

So what do you do?

You combine them into champagne margaritas!

After experimenting with both frozen and on-the-rocks varieties, the conclusion was made that both are pretty damn amazing.

We couldn't decide which was better so we will be making both versions come NYE.

These skinny champagne margaritas are epicly delicious and prepared two different ways. There is no need for sugar or simple syrup for this recipe that uses a combination of fresh lime and orange juices as well as honey to sweeten and packs a punch with it's tequila and champagne, perfect for any New Year's Eve fiesta!

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Champagne Margarita Pairings:

We like to pair these margaritas with other recipes with surprise champagne in them!

Champagne Margarita Ingredients:

tequila
fresh squeezed lime juice
fresh squeezed orange juice
honey
8 oz. champagne
lime juice and coconut sugar to coat the rims
ice

How to make Champagne Margaritas:

Fresh squeezed lime juice and a bit of fresh squeezed orange juice were mixed together with a generous helping of tequila.

Instead of simple syrup or sugar, a drizzle of honey is added.

No need for anything else to sweeten these up after the crisp bubbly splash of champagne is added and poured over ice.

For a full detailed instruction and ingredient list, visit the recipe card down below.

Here are the steps to making your own on-the-rocks champagne margaritas!

ON-THE-ROCKS: Combine the tequila, lime and orange juices, and honey and stir well. Top with the champagne.
Add ice to each cup and pour equal amounts of the margarita into each glass lined with lime juice and then coconut sugar and garnished with a lime slice.

How to make FROZEN champagne margaritas:

And if you're more of a "frozen" person, I've got you covered too.

Add ice and "the mix" to your blender and blend it all up until it is at the perfect consistency for you.

Because of the added ice I like to spike my frozen skinny champagne margaritas with a splash or two more champagne for good measure.

And if you are anything like me and like to taste-test while you go, you may have a spill or two (dang it tequila!) while pouring your frozen margaritas.

Or maybe it's just me.

I spill everything!

The video in the recipe card below is solid proof of that!

Here are the frozen margarita steps:

FROZEN: Combine the margarita mixture described above and add it to a blender with ice.
Blend the margarita with the ice until the desired consistency is achieved. Pour into glasses lined with lime juice and then coconut sugar and garnish with a lime slice.

How to serve your champagne margaritas:

The glass rims were coated in lime juice and a bit of coconut sugar.

Top your skinny champagne margaritas off with a simple lime wedge and watch the lime juice spurt from the side of the glass as the chilled cup slowly drips condensation down all of its sides.

I hope everyone has an amazing start to the new year.

Cheers friends!

Skinny Champagne Margaritas

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

These skinny champagne margaritas are epicly delicious and prepared two different ways. There is no need for sugar or simple syrup because this recipe that uses fresh lime and orange juices as well as honey to sweeten and packs a punch with it's tequila and champagne, perfect for any New Year's Eve fiesta!

Ingredients

4 oz. tequila
3 oz. fresh squeezed lime juice
1 oz. fresh squeezed orange juice
1 tablespoon honey
8 oz. champagne
lime juice and coconut sugar to coat the rims
ice

Instructions

ON-THE-ROCKS: Combine the tequila, lime and orange juices, and honey and stir well. Top with the champagne.
Add ice to each cup and pour equal amounts of the margarita into each glass lined with lime juice and then coconut sugar and garnished with a lime slice.
FROZEN: Combine the margarita mixture described above and add it to a blender with ice.
Blend the margarita with the ice until the desired consistency is achieved. Pour into glasses lined with lime juice and then coconut sugar and garnish with a lime slice.

Notes

This recipe contains alcohol and is intended for a 21+ audience. Please drink responsibly.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 144Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 0g

Skinny Champagne Alfredo

Dec 31, 2019 · 2 Comments

This 30-minute skinny champagne alfredo recipe is amazing and quick to make! Instead of using those heavy creams, healthy Greek yogurt is used! And if we needed a reason to use up any leftover New Year's Eve champagne, here it is! It is used in lieu of chicken broth or white wine in your typical alfredo sauce! Creamy, healthy, fun deliciousness!

I am so excited to share this skinny champagne alfredo with you today!

I posted a sneak peek in Instagram yesterday and was planning on getting it up on the blog later this week but with so many requests for this recipe....

I've got it for ya today.

So how about we talk a little bit about this bad boy...

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What makes this sauce 'Skinny'?

So what gives this recipe the right to be called "skinny"?

Well, instead of using heavy creams and a whole mess of cheeses, I swapped those artery-cloggers with some plain greek yogurt and just 1 cup of shredded parmesan cheese.

You still get the creaminess but without the guilt.

It sounds amazing because it is!

Why Champagne in pasta sauce?

Ever heard of white wine sauce?

Wine is used in a lot of different pasta sauces, like this delicious White Wine Sauce for pasta.

Light-bodied wines (and champagne) make beautiful bases or accompaniments for simmery sauces.

Soooo..... I thought that this week BHHY would share some recipes that incorporate unused portions of that champagne that you opened on New Year's Eve and didn't quite finish!

Of course I will let you in on how you can get this delicious skinny champagne alfredo without the champagne (in case you did happen to drink it all on NYE) too.

Give me just a sec...

And then let me spill about those champagne leftovers!

By switching out the chicken broth or white wine that is typically seen in a lot of alfredo recipes with champagne, allows the dish to have an amazing light and refreshing taste and almost a sweet airy aftertaste, something hard (but delicious) to describe without trying it yourself.

This Skinny Champagne Alfredo recipe is amazing and quick to make! Instead of those heavy unhealthy creams, healthy greek yogurt is used! And if we needed a reason to use up extra New Year's Eve champagne, here it is! It is used in lieu of chicken broth or white wine in the typical alfredo sauce! Cream, healthy, fun deliciousness! www.blessherheartyall.com

Champagne Alfredo Sauce Ingredients:

package of GF noodles
unsalted butter
minced garlic
dried sage
onion powder
champagne
plain greek yogurt
parmesan cheese, shredded
pinch of coarse sea salt and cracked pepper
parsley for garnish

What type of champagne should I use?

I use Brut champagne in this recipe, the brand is not really important here, but you can use any type of champagne that you have on hand.

If you don't have champagne, you can also use either a dry sparkling wine, or even a dry white wine!

If you are looking for an alcohol substitute, simply exchange the champagne with chicken broth.

How to make skinny champagne alfredo:

Cook your gluten-free noodles according to package. Set aside.
While the noodles are cooking, melt the butter in a medium saucepan over medium heat. Once melted, add in the garlic, sage, and onion powder. Cook for 1 minute or until the garlic is fragrant.
Add in the champagne and let simmer. Once simmering, remove from the heat for 2 minutes. Then add back to the heat and add in the greek yogurt, parmesan, salt, and pepper. Allow the cheese to melt, but importantly, do not let the sauce simmer or boil after the yogurt is added as it will curdle.
Once the cheese is melted, pour the alfredo sauce over the noodles and garnish with more black pepper and parsley. Enjoy!

How to store extra champange sauce:

You can store your leftover champagne sauce seperately from any extra leftover cooked pasta.

Store your creamy champange sauce in an airtight container in the fridge for up to 3-4 days.

How to reheat leftover champagne alfredo:

You can reheat your refrigerated leftover champagne sauce in the microwave.

Place your leftover sauce in a microwave-safe conatiner with it's lid loosely fitted on top so that hot air can escape.

Microwave on high power for 45-60 seconds, depending on how much you are reheating at one time and how hot you like your sauce!

More amazing pasta recipes:

Skinny Champagne Alfredo

Yield: 4

Cook Time: 25 minutes

Total Time: 25 minutes

This 30-minute skinny champagne alfredo recipe is amazing and quick to make! Instead of using those heavy creams, healthy greek yogurt is used! And if we needed a reason to use up any leftover New Year's Eve champagne, here it is! It is used in lieu of chicken broth or white wine in your typical alfredo sauce! Creamy, healthy, fun deliciousness!

Ingredients

12 oz . package of GF noodles
2 tablespoon unsalted butter
1 tablespoon minced garlic
¼ teaspoon dried sage
½ teaspoon onion powder
¼ cup champagne, I use Brut in this recipe
1 cup plain greek yogurt
1 cup parmesan cheese, shredded
pinch of coarse sea salt and cracked pepper
parsley for garnish

Instructions

Cook GF noodles according to package. set aside.
While the noodles are cooking, melt the butter in a medium saucepan over medium heat. Once melted, add in the garlic, sage, and onion powder. Cook for 1 minute.
Add in the champagne and let simmer. Once simmering, remove from the heat for 2 minutes. Then add back to the heat and add in the greek yogurt, parmesan, salt, and pepper. Allow the cheese to melt, but importantly, do not let the sauce simmer or boil after the yogurt is added as it will curdle.
Once the cheese is melted, pour the alfredo sauce over the noodles and garnish with more black pepper and parsley. Enjoy!

Notes

If you don't have champagne, you can also use either a dry sparkling wine, or even a dry white wine!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 349Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 398mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 19g

Best Gluten Free Bread Crumbs Recipe

Dec 28, 2019 · 8 Comments

This is the best gluten free bread crumbs recipe out there, one that's been tried and tested for years! Golden brown bread crumbles are quickly baked with Italian spices to produce bread crumbs you can put on anything, from chicken tenders to the top of your favorite casseroles!

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Are Bread Crumbs Gluten-Free?

Nope. Not the regular kind of bread crumbs. Those that you purchase from the store.

Regular breadcrumbs used to coat meats like chicken on chicken nuggets or as toppers for casseroles and hot dishes, are simply crumbled and baked bread, bread with gluten in it.

In order for bread crumbs to be gluten-free, you must first use gluten-free bread and then make sure your spices are gluten-free as well!

What to use panko bread crumbs for?

You can use this panko bread crumb recipe for anything that you would use a store-bought or non-gluten-free version for.

Things like breaded chicken nuggets, crispy fish recipes, as crunchy topping in your favorite casserole dishes like Chicken Poppyseed Casserole, and even chicken parmigiana!

Gluten Free Bread Crumb Ingredients:

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

You are going to need just a few things.

First, you'll need gluten-free bread. The brand of bread does not necessarily matter.

This is because you are going to be cutting it up into tiny bits and baking it until it's crunchy. So it's not going to matter so much if this gluten free loaf of bread is hard and crumbly or soft and fluffy.

Udi's Gluten-Free White Bread is easily accessible at my local Kroger grocery store so that is what I typically use for making these bread crumbs.

There are other more expensive brands I could pick up, but I wouldn't know the difference between the breadcrumbs once finished, so why spend more money when you don't have to?

The brand of bread does not matter but the type of bread does.

You are going to want to use a white bread or a whole wheat bread. My preference is white bread for the best consistency in our finished breadcrumbs.

How do you make gluten free bread crumbs?

For a detailed list of ingredients and instructions, scroll down to the recipe card.

Step One: Prep your kitchen. Preheat your oven to 350*F and spray a baking sheet that has 4 sides to it with cooking spray.
Step Two: Cut your gluten-free bread loaf into chunks. Place the bread chunks and italian seasoning in a food processor or blender and pulse until finely blended.
Step Three: Place the bread crumbs on the baking sheet in a thin even layer and spritz with a touch more cooking spray and Italian seasoning.
Step Four: Bake in the oven for 5 minutes before taking the bread crumbs out, giving them a good stir, and placing them back in the oven for an additional 5 minutes of baking time, then remove from oven,

Pro Tips:

Depending on how large your baking sheet is and how thick a layer of breadcrumbs you are dealing with, you may need to continue baking your bread crumbs for an additional 5 - 10 minutes, making sure to stir in between each set of 5 minutes.

How do you know when the bread crumbs are done baking?

You will know when 80% of the crumbs have turned a darker shade of golden brown from the original color of the bread crumbs before they went in the oven to bake originally.

How to store leftover breadcrumbs:

These breadcrumbs store really well!

Simply place your cooled bread crumbs in an airtight freezer-safe storage bag with all the extra air removed.

You can store the bread crumbs at room temperature for up to a week.

Or. you can store your breadcrumbs for much longer in the freezer!

Can you freeze bread crumbs?

Label the bag with the date and place it in your freezer.

Whenever you need to use your breadcrumbs, just take however much the recipe calls for out of the storage bag and keep the rest back in the freezer.

The breadcrumbs will last up to 6 months in the freezer when stored appropriately!

Yes, you can!

Gluten Free Bread Crumbs

Yield: 24

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Ingredients

3-4 cups gluten-free bread, cut into chunks
cooking spray
2.5 tablespoon italian seasoning

Instructions

Preheat your oven to 350*F and spray a baking sheet with sides with cooking spray.
Place the bread chunks and italian seasoning in a food processor or blender and pulse until finely blended.
Place the bread crumbs on the baking sheet in a thin even layer and spritz with a touch more cooking spray and Italian seasoning.
Bake in the oven for 5 minutes before taking the bread crumbs out, giving them a good stir, and placing them back in the oven for an additional 5 minutes of baking time, then remove from oven,

Notes

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 103mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 1g

Georgia Gold Chicken Recipe

Dec 26, 2019 · 13 Comments

Georgia Gold Chicken Recipe is both gluten free and completely baked and is KFC Inspired. Lightly breaded chicken pieces are dunked in a homemade tangy honey mustard barbeque sauce and then baked to gluten-free perfection!

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Best Gluten-Free Saucy Chicken Recipes:

This Georgia Gold Chicken recipe uses the base of my One-Pan Baked Gluten Free Sweet and Sour Chicken and my One-Pan Baked Gluten Free General Tso's Chicken recipes lightly breaded chicken pieces.

I've got the bread coating on my chicken down I could probably do it in my sleep.

It's the honey mustard barbecue sauce that takes me some experimenting with to get down.

So let me give you the backstory on this one...

Georgia Gold Sauce Backstory:

A few weeks ago my better half saw a KFC commercial for their Georgia Gold Chicken Tenders and decided immediately that he had to try them.

Trying to be a good wife, I decided to grab him those golden nuggets on my way home from some errands so he could get his craving satisfied.

When I handed him the box, he downed the tender strips, licked his fingers and proudly said....

"You could so much better."

Um excuse me?????

Did I just hear a challenge?????

So my plans for the rest of that Saturday turned into a KFC-Inspired taste-testing experiment. Yard work would just have to wait.

Triple-dog-dares and food challenges trump housework any day.

CHALLENGE ACCEPTED!

And I be damned, by the end of the night I had not only made the house smell AH-mazing, but I kicked this golden challenge's butt.

The family said that this Georgia gold chicken recipe was better than the inspired recipe.

So not only are these chicken tenders drizzled in tangy honey mustard bbq sauce better tasting that KFC's version according to the fam, they are baked, gluten free, and use low carb ingredients, therefore are much healthier for you too!

Plus you don't even have to leave your house.

Stay in your yoga pants, make this Georgia gold chicken recipe, and THEN do your weekend housework. Mmmmk?

Georgia Gold Chicken Recipe is both gluten free and completely baked and is KFC Inspired. Lightly breaded chicken pieces are dunked in a Georgia honey barbeque sauce and then baked to perfection!

Georgia Gold Chicken Pairings:

We like to pair this chicken recipe with some delicious sides! We love pairing it with air fryer fries, air fryer potatoes, teriyaki green beans, air fryer asparagus, greek yogurt twice baked potatoes, and baked sweet potato fries!

Georgia Gold Chicken Sauce Recipe:

For the chicken tenders:
1.5 pounds chicken breasts, cubed or sliced as tenders
1.5 cups brown or white rice flour
1.5 cups cornstarch
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
2 large eggs, beaten
⅓ cup coconut oil, melted
For the tangy honey mustard barbecue sauce:
¾ cup GF bbq sauce
4 tablespoon honey
2 tablespoon yellow mustard
1 tablespoon GF dijon mustard
½ tablespoon apple cider vinegar

How to make Georgia gold sauce and chicken dish:

Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish. In a medium bowl, add the beaten eggs. Set aside.
In a large ziploc bag, combine the cornstarch, onion powder, ½ tablespoon garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine the BBQ sauce, honey, mustards, and vinegar together in a medium bowl. Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze. Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.

How to store your leftover Georgia gold chicken recipe:

You can store your leftover Georgia Gold Chicken in an airtight container in the fridge for up to 3 days.

How to reheat your leftover gold chicken:

To reheat your leftovers, place your leftover Georgia gold chicken in a mirowave-safe dish with a cover that fits loosely overtop of the container so that air can escape.

Microwave your leftovers on high for 60-120 seconds, depending on how much you are rehating at one time and how hot you like your leftovers!

Georgia gold chicken recipe tips:

Oven vary so much, so adjust cooking times so that your golden chicken tenders are fully cooked and your Georgia gold sauce starts to thicken. That's when you know it's time to take them out of the oven.
Then you need to let them sit for a few minutes. They will be waaaay too hot to eat at first and you need to give the sauce a minute or two to thicken up even more.
Top your Georgia gold chicken with fresh parsley or ground black pepper for a fancy looking garnish, red pepper flakes if you want to go spicy, or some cheese crumbles ... well, because cheese.

Looking for more delicious chicken tender recipes? Try these:

Georgia Gold Chicken Recipe

Yield: 4 people

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Georgia Gold Chicken Recipe is both gluten free and completely baked and is KFC Inspired. Lightly breaded chicken pieces are dunked in a homemade tangy honey mustard barbeque sauce and then baked to gluten-free perfection!

Ingredients

Chicken tenders

1.5 pounds chicken breasts, cubed or sliced as tenders
1.5 cups brown or white rice flour
1.5 cups cornstarch
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
2 large eggs, beaten
⅓ cup coconut oil, melted

Tangy honey mustard barbecue sauce

¾ cup GF bbq sauce
4 tablespoon honey
2 tablespoon yellow mustard
1 tablespoon GF dijon mustard
½ tablespoon apple cider vinegar

Instructions

Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish. In a medium bowl, add the beaten eggs. Set aside.
In a large ziploc bag, combine the cornstarch, onion powder, ½ tablespoon garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine the BBQ sauce, honey, mustards, and vinegar together in a medium bowl.
Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze. Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.

Notes

Ovens vary greatly. Cook until chicken is cooked thoroughly and the sauce begins to thicken.

Nutrition Information:

Yield: 6 Serving Size: 4 people
Amount Per Serving: Calories: 699Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 161mgSodium: 745mgCarbohydrates: 85gFiber: 2gSugar: 24gProtein: 43g

Gluten-Free Chicken Cordon Bleu

Dec 26, 2019 · 2 Comments

This gluten-free chicken cordon bleu recipe is both quick and easy. Crunchy outer coating and juicy chicken in the middle, all topped with warm ham and ooey gooey melted swiss cheese!

Hey y'all! Today I flew over to Virginia to visit my good friend and her sweet baby.

It's been so fun catching up and laughing too hard with my bestie and her babe.

But I couldn't resist slipping this post in during some down time (I mean...a baby's gotta sleep right?).

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Best and Easiest Gluten-Free Chicken Cordon Bleu Recipe:

So I'm quietly typing away at my keyboard with my mouth watering while I try and describe to you how more-than-amazing this dinner recipe idea is.

This gluten-free chicken cordon bleu recipe slices juicy chicken breasts and then dips them in farm fresh eggs and a gluten free bread crumb mix that has hints of garlic and onion in it too.

Okay, so this is all good....

But then here's where the story gets really good....

I stuff these chicken breasts with freshly shredded swiss cheese and thin and juicy slices of ham.

Sounds wonderful and all... but why is this recipe any different from chicken cordon bleu recipes you've had in the past?

Well have you ever had homemade chicken cordon bleu from scratch? If you have then you would understand.

If not, then let me explain to you how fresh and crispy the crunchy garlicky outside is.

Then let me tell you how cheesy and gooey the inside is.

Then let me explain to you the warm savory garlicky aroma that comes out of your oven and the juicy chicken that splashes onto your plate.

This gluten-free chicken cordon bleu recipe is both quick and easy. Crunchy outer coating and juicy chicken in the middle, all topped with warm ham and ooey gooey melted swiss cheese! www.blessherheartyall.com

What to pair with chicken cordon bleu:

We like pairing out chicken cordon bleu with blue cheese green beans, sriracha cream broccoli, apple cider poppyseed salad, air fryer potatoes, baked sweet potato fries, frozen air fryer fries, or teriyaki green beans!

Gluten-Free Chicken Cordon Bleu Ingredients:

4 chicken breasts
Gluten free bread crumbs
egg, beaten
onion powder
garlic powder
4 slices of ham
swiss cheese
parsley to taste

Gluten-free bread crumbs to use:

Use whichever breadcrumbs that you have access to. Udi's Gluten-Free Italian Breadcrumbs is a product that is accessible to many and has always been consistent for us.

BUT, after making my own breadcrumbs and tasting the difference it makes, I have to HIGHLY recommend trying to make your own fool-proof breadcrumbs.

Not only do these homemade gluten-free breadcrumbs taste so much better than store-bought, but you can make so much more for so much more of an affordable price!

Make this 3-ingredient gluten-free bread crumb recipe and store extra breadcrumbs in the freezer.

Every time I need to use breadcrumbs, I simply just pull out my plastic storage zippie bag full of homemade bread crumbs and use just what I need and place the rest back in the freezer for next time!

How to make gluten-free chicken cordon bleu:

Preheat the oven to 350 degrees. Spray a casserole dish lightly with non-stick cooking spray.
In a small bowl, mix the bread crumbs, onion powder, and garlic powder together.
Dip the chicken breasts into the beaten egg and then directly into the bread crumb mixture. Place the breaded chicken breasts onto the greased casserole dish and bake for 15 minutes.
Take the chicken out of the oven and place one piece of ham and 2 Tablespoons of cheese on top of each piece of chicken. Top with parsley.
Bake the chicken breasts for another 10-15 minutes or until the chicken is cooked all the way through. Then enjoy!

When to serve chicken cordon bleu:

This gluten-free chicken cordon bleu recipe is perfect for family meals around the holiday season.

The recipe is fancy enough to impress any palate and it's easy enough to make that anyone can throw it together and get it in your oven before guest arrive.

How to store leftover chicken cordon bleu:

You can store cooked and cooled leftover chicken cordon bleu in an airtight container in the fridge for up to 2-3 days.

How to reheat leftover cordon bleu:

To reheat your leftover chicken cordon bleu, simply place your refrigerated chicken recipe in a microwave-safe dish with a cover fited loosely on top so that air can escape.

Microwave your leftovers on high power for 60-120 seconds depending on how thick your chicken is and how hot you like your reheats.

Then enjoy again!

More cheesy recipes!

So what's not to love about this ooey gooey cheesy recipe?

And all those other cheesy recipes like my gluten-free ham and cheese hot pockets and my gluten-free pumpkin mac and cheese.

Gluten-Free Chicken Cordon Bleu

Yield: 4

Cook Time: 30 minutes

Total Time: 30 minutes

This gluten free chicken cordon bleu recipe is both quick and easy. Crunchy outer coating and juicy chicken in the middle, all topped with warm ham and ooey gooey melted swiss cheese!

Ingredients

4 chicken breasts
1 cup Gluten free bread crumbs
1 egg, beaten
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 slices of ham
8 Tablespoons swiss cheese
parsley to taste

Instructions

Preheat the oven to 350 degrees. Spray a casserole dish lightly with non-stick cooking spray.
In a small bowl, mix the bread crumbs, onion powder, and garlic powder together. Dip the chicken breasts into the beaten egg and then directly into the bread crumb mixture.
Place the breaded chicken breasts onto the greased casserole dish and bake for 15 minutes.
Take the chicken out of the oven and place one piece of ham and 2 Tablespoons of cheese on top of each piece of chicken. Top with parsley.
Bake the chicken breasts for another 10-15 minutes or until the chicken is cooked all the way through.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 400Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 206mgSodium: 849mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 58g

Fluffy Gluten-Free Buttermilk Biscuits

Dec 25, 2019 · 3 Comments

These easy 9-minute fluffy gluten-free buttermilk Bisquick biscuits are what you have been waiting for! They are fluffy and moist, soft and buttery sweet, and only 5 ingredients if you already have our DIY Bisquick Mix!

Have you tried our easy gluten-free yeast rolls yet???

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Best gluten free bisquick biscuits:

I think the number one question that I get from readers is for this recipe. I guess there are a ton of people wanting and needing a great gluten-free biscuit recipe and I am here today to share what I know.... and on this subject... I know quite a bit.

So I am going to skip all the small talk and get straight to the point on this one. Here's my fluffy gluten-free buttermilk biscuit recipe that contains only 5 ingredients (if you have my DIY Bisquick mix!) and only 9 minutes of baking time.

You may also want to check out What The Fork's Easy Homemade Honey Butter to spread over your hot buttermilk biscuits. It's an amazing combination.

Ready, set, go!

These easy 9-minute fluffy gluten-free buttermilk biscuits are what you have been waiting for! They are fluffy and moist, soft and buttery sweet, and only 5 ingredients if you already have our DIY Bisquick Mix!

Gluten Free Bisquick Biscuit Ingredients:

2 cups DIY Bisquick Mix
1 teaspoon xanthan gum
1 tablespoon baking powder
6 tablespoon cold unsalted butter, diced
¾- 1 cup buttermilk

Biscuit Pro Tips:

One side note: if you don't have buttermilk on hand, you can trade it out for heavy cream. I've done it many a times and the biscuits still turn out AHHHHH-mazing!
And one more little note: This recipe is made with instructions using a mini muffin tin. You can easily make 12 regular muffin-sized biscuits, you may need to adjust your baking time a few extra minutes. No biggie!

How to make gluten free Bisquick buttermilk biscuits:

Preheat your oven to 425*F. Spray your mini muffin tin with a cooking spray and set aside.
Combine your dry ingredients in a large mixing bowl and combine well. Add in the butter and mix until crumbles appear (I use my hands to combine the butter).
Once crumbled, add in the buttermilk and stir until dough is formed.
Roll the dough into balls (gumball size) in your hands and place one dough ball into each muffin cup.
Bake for 8-10 minutes, or until the biscuits are golden brown around the edges.
Allow to cool slightly before placing biscuits on a cooling rack. Enjoy!

How to store gluten-free biscuits:

You can store cooled fluffy biscuits in an airtight container or plastic storage bag at room temperature for up to 1 week!

Fluffy Gluten-Free Buttermilk Biscuits

Yield: 24

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

These easy 9-minute fluffy gluten-free buttermilk bisquick biscuits are what you have been waiting for! They are fluffy and moist, soft and buttery sweet, and only 5 ingredients if you already have our DIY Bisquick Mix!

Ingredients

2 cups DIY Bisquick Mix
1 teaspoon xanthan gum
1 tablespoon baking powder
6 tablespoon cold unsalted butter, diced
¾- 1 cup buttermilk

Instructions

Preheat your oven to 425*F. Spray your mini muffin tin with a cooking spray and set aside.
Combine your dry ingredients in a large mixing bowl and combine well. Add in the butter and mix until crumbles appear (I use my hands to combine the butter).
Once crumbled, add in the buttermilk and stir until dough is formed.
Roll the dough into balls (gumball size) in your hands and place one dough ball into each muffin cup.
Bake for 8-10 minutes, or until the biscuits are golden brown around the edges.
Allow to cool slightly before placing biscuits on a cooling rack. Enjoy!

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

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Roasted Sweet Potato Brussel Sprout Hash

Dec 25, 2019 · 15 Comments

This healthy roasted sweet potato brussel sprout hash is a simple fall treat that drizzles on a light layer of olive oil, garlic, and cumin before roasting. The vegan and gluten-free recipe produces perfectly golden baked sweet potato pieces surrounded by fresh spiced corn kernels and crisp and tender cooked brussel sprouts.

I just couldn't wait to share this recipe. Instead of waiting until next we like I had planned it's coming out to y'all today! Some things are just too good not to share right away.

That must be a new trend of mine. I couldn't wait to share my Slow Cooker Mexican Quinoa Dip with y'all last week and now this!

Don't ask me to keep a secret because I clearly can't keep anything to myself.

I digress. Anyways, this roasted sweet potato brussel sprout hash is that something.

After making it this past weekend the fam and I decided to skip the traditional dinner and just have big bowls of this roasted hash while swinging in a hammock outside in the fall sunshine.

Did we regret our decision?

Obviously not since I am so excited to share this recipe with y'all today! It may have been the best decision we made all day.

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Sweet Potato Brussel Sprout Hash Flavors:

This isn't your traditional sweet potato hash recipe. I like mine with roasted corn kernels and a splash of garlic, cumin, and red pepper flakes.

I also don't use balsamic vinegar for this recipe. Instead I use red wine vinegar.

Yes balsamic vinegar is delicious on roasted sweet potatoes, but how about something a little bit different?

The red wine vinegar adds a bit of a sweet tangy edge and plays real real nice with the spiciness in the recipe.

And it's really not "hot" spicy at all, more like "flavorful" spicy. Y'all catch my flow?

This healthy roasted sweet potato brussel sprout hash is a simple fall treat that drizzles on a light layer of olive oil, garlic, and cumin before roasting. The vegan and gluten-free recipe produces perfectly golden baked sweet potato pieces surrounded by fresh spiced corn kernels and crisp and tender cooked brussel sprouts.

Sweet Potato Brussel Sprout Hash Ingredient List:

1 large sweet potato, cubed
1 pound brussel sprouts, trimmed and halved
1 cup corn kernels
¼ cup olive oil
2 tablespoon red wine vinegar
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cracked red pepper flakes
¼ teaspoon black pepper

How to make this hash happen:

Here are the simple steps you'll need to take:

Preheat your oven to 425*F and line a baking sheet with tin foil. Set aside.
Combine and stir all ingredients together in a large mixing bowl.
Spread the mix in an even single layer on your lined baking sheet and bake for 20 minutes.
Remove from the oven and flip the veggies over and cook for another 20-25 minutes ro until the veggies are browning on the edges and a fork is easily inserted into the veggies.
Remove from the oven and serve warm. Enjoy!

How to store leftover brussel sprout hash:

Place your cooled to room temperature hash in an airtight container and store it in the fridge for up to 4-5 days.

How to reheat leftover sweet potato brussel sprout hash:

To reheat your refrigerated brussel sprout hash, simply place the chilled leftovers in a microwave-safe dish with a cover loosely fitted on top and microwave on high power for 30-60 seconds depending on how much you are reheating at once and how hot your like your leftovers!

You can also reheat your hash leftovers in the oven by preheating the oven to 325*F and once preheated, baking your leftovers for 5-7 minutes, or until thoroughly warmed.

Tips for the roasted sweet potato brussel sprout hash:

You can substitute out the red wine vinegar for another type of vinegar in your pantry but be aware that all vinegars give off a slightly different flavor with the veggies after the heat of the roasting gets to them.
If you don't have fresh end-of-season corn straight off the cob feel free to use a can of sweet corn kernels as a replacement.
Don't want it spicy? Take out the red pepper flakes. But as I mentioned above, it's not spicy at all (Keep in mind that this is coming from someone who LOVES spice).
Ovens vary so much so watch your hash the last few minutes of roasting and take it out when you notice your veggies with the perfect amount of char to your liking. I like mine with crispy edges for sure.

More sweet potato favorites:

I can not wait to share with y'all what is coming up the rest of this week!

I've got one hell of a delicious week for y'all with a homemade Rigatoni D that is a copycat from Maggiano's Little Italy.

I've got some dunkable taco crisp appetizers coming out your way and also some tips on how to treat yourself in 5 minutes or less because we all could use a little pampering.

Right?

Roasted Sweet Potato Brussel Sprout Hash

Yield: 6

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

This healthy roasted sweet potato brussel sprout hash is a simple fall treat that drizzles on a light layer of olive oil, garlic, and cumin before roasting. The vegan and gluten-free recipe produces perfectly golden baked sweet potato pieces surrounded by fresh spiced corn kernels and crisp and tender cooked brussel sprouts.

Ingredients

1 large sweet potato, cubed
1 pound brussel sprouts, trimmed and halved
1 cup corn kernels
¼ cup olive oil
2 tablespoon red wine vinegar
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cracked red pepper flakes
¼ teaspoon black pepper

Instructions

Preheat your oven to 425*F and line a baking sheet with tin foil. Set aside.
Combine and stir all ingredients together in a large mixing bowl.
Spread the mix in an even single layer on your lined baking sheet and bake for 20 minutes.
Remove from the oven and flip the veggies over and cook for another 20-25 minutes ro until the veggies are browning on the edges and a fork is easily inserted into the veggies.
Remove from the oven and serve warm. Enjoy!

Easy Goat Cheese Spaghetti and Meatballs

Dec 24, 2019 · 4 Comments

This easy goat cheese spaghetti and meatballs recipe combines fresh goat cheese, smashed tomatoes, and fresh basil, garlic, and onion for a delicious meal in less than 20 minutes!

A while back, I woke up in the middle of the night with the idea of mixing one of my favorite comfort foods, spaghetti and meatballs, with goat cheese saucy goodness.

Why? It must have been in a dream or something because I never get great ideas in the middle of the night.

So I scribbled down the ingredients for my easy goat cheese spaghetti and meatballs idea and tried to get back to sleep, but couldn't.

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Best Spaghetti with Goat Cheese Recipe:

So instead, I got up and started boiling a pot of gluten-free noodles and creating this creamy goat cheese sauce.

I started with an olive oil and grape tomato base, added fresh basil and baby spinach, spiced it up with some onion and garlic powders, and sprinkled in the thick goat cheese after smashing the tomatoes (which is very fun to do!).

What type of herbs or seasonings to use?

We are still moving and unpacking things into the farmhouse, but we have finished planting our flowers, herbs, and veggies for the year (container gardening for the win this year!) and I couldn't wait to start cooking with my fresh herbs!

This was a great excuse to use my fresh basil for the first time this year.

If you don't have fresh basil, dried basil will work in a pinch!

This easy goat cheese spaghetti and meatballs recipe combines fresh goat cheese, smashed tomatoes, and fresh basil, garlic, and onion for a delicious meal in less than 20 minutes!

What to pair with goat cheese spaghetti:

We like to pair our spaghetti and meatballs with a nice warm loaf of cheesy gluten-free zucchini bread and a nice healthy bowl of Air Fryer Asparagus!

Goat Cheese Spaghetti Ingredients:

Gluten-Free pasta
Gluten-free meatballs, cooked
olive oil
gluten-free vegetable broth
baby spinach
fresh basil, chopped
garlic powder
onion powder
grape tomatoes, halved
parmesan cheese, shredded
goat cheese

How to make spaghetti with goat cheese:

For full detailed instructions, scroll down to the recipe card.

In a large pot, heat your water and boil your noodles according to package instructions.
While your noodles are cooking, in a medium saucepan, combine the olive oil, broth, spinach and basil, tomatoes, and garlic and onion powders over medium heat and allow to simmer for 10 minutes, stirring occasionally. Add in the parmesan cheese. Once the cheese is melted, take the pan off of heat.
With a large spoon, carefully smash the tomatoes and add in the goat cheese. Stir the sauce until the goat cheese is completely melted.
Drizzle the sauce over the noodles and add in the meatballs. Enjoy!

How do you smash tomatoes?

There are lots of different ways to smash tomatoes. The most common way is described beautifully by food.com's article Crushed Tomatoes.

This article describes how to properly crush tomatoes by boiling them and removing the outer skins.

However, I don't have the time and patience to do all of that!

You can follow along and properly smash your tomatoes, or you can do as I do, and do it a bit differently.

When I am "smashing" tomatoes for this recipe, I simply use a large spoon or ladle and push on the simmering tomatoes with skins on and all.

With enough pressure the tomatoes will burst underneath the large spoon.

And after 10 minutes of simmering, I will say, that the tomatoes shouldn't be too hard to smash.

How to store leftover goat cheese spaghetti?

You can store leftover spaghetti in an airtight container in the fridge for up to 2 days.

How to reheat leftover spaghetti:

To reheat your spaghetti, place your leftover spaghetti in a microwave-safe dish with a cover on it fitted loosely so that air can still escape.

Place a tablespoon of milk, cream, or extra goat cheese in the dish with your leftovers and give it a good stir.

Microwave on high for 45 seconds, stir the spaghetti, and check the temperature.

If you'd like your spaghetti even warmer, nuke it in the microwave for an additional 30-45 seconds.

More amazing pasta recipes:

Easy Goat Cheese Spaghetti and Meatballs

Yield: 4

Cook Time: 15 minutes

Total Time: 15 minutes

This easy goat cheese spaghetti and meatballs recipe combines fresh goat cheese, smashed tomatoes, and fresh basil, garlic, and onion for a delicious meal in less than 20 minutes!

Ingredients

8 oz GF pasta
8-12 GF meatballs, cooked
2 tablespoon olive oil
½ GF vegetable broth
6 oz . baby spinach
2 tablespoon fresh basil, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
8 oz . grape tomatoes, halved
1 oz . parmesan cheese, shredded
4 oz . goat cheese

Instructions

In a large pot, heat your water and boil your noodles according to package instructions.
While your noodles are cooking, in a medium saucepan, combine the olive oil, broth, spinach and basil, tomatoes, and garlic and onion powders over medium heat and allow to simmer for 10 minutes, stirring occasionally. Add in the parmesan cheese. Once the cheese is melted, take the pan off of heat.
With a large spoon, carefully smash the tomatoes and add in the goat cheese. Stir the sauce until the goat cheese is completely melted.
Drizzle the sauce over the noodles and add in the meatballs. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 521Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 74mgSodium: 938mgCarbohydrates: 29gFiber: 5gSugar: 5gProtein: 25g

Healthy Leftover Lemon Garlic Turkey Meatball Soup (Gluten Free, Paleo, & Dairy Free)

Dec 22, 2019 · 13 Comments

This healthy leftover lemon garlic turkey meatball soup will warm you up with it's hearty savory broth and it's immune-boosting lemon and garlic. It's the perfect excuse to use up those Thanksgiving turkey leftovers and fight off those cool-weather colds! It is also gluten-free, paleo, and dairy-free!

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Leftover turkey recipes:

Here is yet another leftover Thanksgiving turkey recipe just like I promised.

I already covered the paleo leftover turkey sweet potato frittata, the pumpkin sage turkey meatball lettuce wraps + hot bacon vinaigrette, and the slow cooker white turkey chili recipes earlier this week that all used leftover turkey meat from your holiday turkey.

But then I got sick as a dog a few days ago.

Actually, as sick as my dog (who is currently wearing an E-collar "party hat" after her emergency surgery this week too!). We are quite pitiful the pair right now.

And all I want to do when I'm sick is curl up in bed, take too many naps, and wake up when it's time to slurp up some homemade soup. Then back in bed.

So I decided partly out of want and partly out of necessity to make a leftover turkey soup recipe that incorporated some immune-boosting effects but also tasted damn good too.

It's well known that when your sick, your taste buds go on vacation so almost everything tastes blah and bland and boring.

So I needed a broth that wouldn't upset my sore throat but would wake up those taste buds.

From start to finish this soup only takes about 15 minutes once you have all your ingredients prepped.

Basically what that means is if you're sick and slow moving it'll take ya about 20 minutes (trust me, been there) till you get to slurp your first spoonful.

Turkey Meatball Soup Flavors:

I decided to throw together a lemon, honey, and garlic broth, saute in some healthy kale, potatoes, and other veggies, and then add in the leftover turkey (plus a few of my pumpkin sage meatballs!) for some added protein.

The lemon and garlic are known to help your immune system and the honey naturally helps to soothe any sore throats.

I seasoned the soup with a combination of garlic, cumin, anise, and honey for a robust savory flavor with a hint of sweet to finish.

This healthy leftover turkey lemon garlic soup will warm you up with it's hearty savory broth and it's immune-boosting lemon and garlic. It's the perfect excuse to use up those Thanksgiving turkey leftovers and fight off those cool-weather colds! It is also gluten-free, paleo, and dairy-free!

Turkey Meatball Soup Ingredients:

olive oil
carrot, peeled and chopped
1 large potato, cubed
sweet onion, chopped
minced garlic
kale, or spinach
leftover cooked turkey meat, or pumpkin sage meatballs!
lemon peel of 1 lemon
lemon juice
cumin
red pepper flakes, optional
gluten-free chicken stock, or vegetable stock
liquid aminos
honey
anise seed
salt and pepper to taste

How to make Turkey Meatball Soup:

For a full detailed description of ingredients and directions, scroll down to the recipe card.

Warm a large skillet with the olive oil in the bottom of it over medium heat. Add in the carrot, potato, onion, and minced garlic for 4-5 minutes or until the potato starts to become a bit tender.
Add in the kale, leftover turkey meat, lemon peels, lemon juice, cumin, and red pepper flakes and cook an additional 3-4 minutes or until the kale becomes darkened and wilted.
Add in the chicken stock, liquid aminos, honey, and anise seed to the skillet and bring to a boil. Boil for 5 minutes.
Remove from heat and allow to cool slightly before topping with salt and pepper to taste and enjoying.

What to pair with turkey meatball soup:

We like to have a fluffy biscuit, like our Jalapeno Cheddar Cornbread Muffins or our Fluffy Buttermilk Biscuits to dunk into the soup!

We also like to pair this soup with some healthy warm greens with Quick Teriyaki Green Beans and the Sriracha Mayo Cream Broccoli.

Healthy leftover turkey lemon garlic soup tips:

If you don't want any heat at all, omit the red pepper flakes. If you like it hot add in more than the called for ¼ tsp.
If you have leftover sweet potatoes from your Thanksgiving feast and need a great excuse to use them up, use them in place of the regular potato in the recipe. Mmmmm!
Having a hard time finding anise seed? You can sub it out for star anise (1 star anise) or in a bind you can also use fennel seed for a similar taste (about 1 teaspoon fennel seed for this recipe).
No liquid aminos? No prob. You can use soy sauce if you are okay with the recipe not being paleo. If you need your substitution to stay gluten free, make sure you are using a gluten-free soy sauce.

How to store leftover turkey meatball soup:

You can store leftover cooled meatball soup in an airtight container in the fridge for up to 3-4 days.

How to reheat leftover turkey soup:

To reheat your refrigerated leftover soup, place your soup in a microwave-safe bowl with a loose-fitting lid on it.

Microwave your soup on high for 60 seconds, stir it with a spoon, and check it's temperature.

If you'd like your soup warmer, microwave for another 60 seconds, stir it with your spoon, and check on the temperature once again.

Then slurp away!

More gluten-free soup recipes:

Healthy Leftover Turkey Lemon Garlic Soup (Gluten Free, Dairy Free, & Paleo)

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This healthy leftover turkey lemon garlic soup will warm you up with it's hearty savory broth and it's immune-boosting lemon and garlic. It's the perfect excuse to use up those Thanksgiving turkey leftovers and fight off those cool-weather colds! It is also gluten-free, paleo, and dairy-free!

Ingredients

2 tablespoon olive oil
½ carrot, peeled and chopped
1 large potato, cubed
½ sweet onion, chopped
1 ½ teaspoon minced garlic
1 cup kale, or spinach
2-4 cups leftover cooked turkey meat, or pumpkin sage meatballs!
lemon peel of 1 lemon
2 tablespoon lemon juice
1 teaspoon cumin
¼ teaspoon red pepper flakes, optional
4 cups GF chicken stock, or vegetable stock
2 tablespoon liquid aminos
2 tablespoon honey
¾ teaspoon anise seed
salt and pepper to taste

Instructions

Warm a large skillet with the olive oil in the bottom of it over medium heat.
Add in the carrot, potato, onion, and minced garlic for 4-5 minutes or until the potato starts to become a bit tender.
Add in the kale, leftover turkey meat, lemon peels, lemon juice, cumin, and red pepper flakes and cook an additional 3-4 minutes or until the kale becomes darkened and wilted.
Add in the chicken stock, liquid aminos, honey, and anise seed to the skillet and bring to a boil. Boil for 5 minutes.
Remove from heat and allow to cool slightly before topping with salt and pepper to taste and enjoying.

Notes

You can sub anise seed out for star anise (1 star anise) or in a bind you can also use fennel seed for a similar taste (about 1 teaspoon fennel seed for this recipe).

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 426Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 299mgSodium: 1542mgCarbohydrates: 50gFiber: 6gSugar: 19gProtein: 95g

Protein Packed Goat Cheese Egg Bake

Dec 21, 2019 · Leave a Comment

This gluten-free protein packed goat cheese egg bake combines the protein punch of fresh eggs, spinach, and breakfast sausage, with the flavors of creamy goat cheese, tomatoes and a few sweet onion slices for one amazing baked breakfast to fuel your morning right!

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Cooking breakfast in the AM can be tough!

It's tough getting up in the mornings.

Days are jammed packed right now with work, and nights are packed with moving into our new house (well new to us at least!) and family time.

So sleep is scarce and waking up is even harder (thanks Daylight Savings Time!) to find the strength to muster (first world probs I know!).

BUT... I have found a solution to my problem.

Deciding to make this protein packed goat cheese egg bake before my feet even hit the floor, makes moving my feet from under those warm covers even easier than I thought possible!

Now getting up at the crack of dawn is a little bit easier when I know that these little treats are on their way to my kitchen table (which is still halfway covered in packing paper and moving box tape!)!

This gluten-free protein packed goat cheese egg bake combines the protein punch of fresh eggs, spinach, and breakfast sausage, with the flavors of creamy goat cheese, tomatoes and a little sweet onion slices for one amazing baked breakfast to fuel your morning right!

Best Protein-Packed Goat Cheese Egg Bake Recipe:

This protein packed goat cheese egg bake recipe is pretty darn simple.

Add in your protein toppings, like your spinach and breakfast meat, to your ramekins (or use a muffin tin!), then sprinkle with goat cheese and fresh veggie slices before pouring in the egg and milk combination.

Then bake those cute little dishes and boom!

Before you are done getting ready for the day you have a brunch-worthy, drool-worthy, protein-packed breakfast waiting for you!

Goat Cheese Egg Bake Ingredients:

You'll need to grab a few things besides eggs and goat cheese!

eggs, beaten
milk
butter, olive oil, or coconut oil to grease the ramekins
goat cheese, crumbled
handful of grape tomatoes, halved
¼ small onion, cut into thin rings (or chopped or whatever!)
a handful of baby spinach
½- 1 slices breakfast sausage link, sliced into thin round
black pepper
garlic salt
paprika to garnish (optional)

How to make Goat Cheese Egg Bakes:

Preheat your oven to 350*F.
Rub the butter (or oil) on the inside of each ramekin for easy cleanup later on.
Mix the beaten eggs, milk, black pepper, and garlic salt together and set aside.
Inside each of the 4 ramekins, toss in equal parts of the goat cheese, spinach, tomatoes, onion, and sausage.
Pour in 4 equal amounts of the egg mixture into each ramekin. Sprinkle with paprika, and then bake for 20-25 minutes, or until the eggs are fully cooked and the bakes' edges are a nice golden brown.

It's so easy to make up a whoe batch of these egg bakes for the entire family to eat and enjoy before starting their day.

We love these so much that I get requests for this dish for dinner some nights too!

And if you are on the go in the morning, check out A Mindful Mom's Baked Ham and Eggs Cups that you can make ahead of time the night before and take with you for those busy mornings!

Egg Bake Pro Tips:

A couple of quick tips that I have learned from this recipe:

Put the ramekins on a baking sheet before you load them up with ingredients. It's much easier (and less spillage occurs) when there is this easy transport vessel to take them from counter top to oven.
If you don't have ramekins (I didn't until I was 31 years old) it's no big deal. Muffin tins work great for this recipe. BUT, because of the shape difference between muffin tins and ramekins, you may need to adjust your cooking time a little longer if you use the muffin tin option.
And if your muffin tin is a fancy non-stick variety, you may not need to butter your tin. Just play around with it a bit 🙂

How to store leftover goat cheese egg bakes:

To store leftover egg bakes, remove your egg bake from it's ramekin and place it in an airtight continer in the frige for up to 24-48 hours.

How to reheat your egg bake:

To reheat your egg bake, take it out of the frige and place it in a microwave-safe container and cook it on high for 30 seconds.

Take it out of the microwave briefly, give it a good stir to break up the egg souffle, and then back in the microwave it goes for approximately 30-45 more seconds until it is hot and ready to eat!

It's perfect for those busy running-out-the-door mornings!

Protein Packed Goat Cheese Egg Bake

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

4 eggs, beaten
1.5 tablespoon milk
butter, olive oil, or coconut oil to grease the ramekins
1-2 oz goat cheese, crumbled
handful of grape tomatoes, halved
¼ small onion, cut into thin rings (or chopped or whatever!)
1 handful of baby spinach
½- 1 slices breakfast sausage link, sliced into thin round
¼ teaspoon black pepper
¼ teaspoon garlic salt
paprika to garnish

Instructions

Preheat your oven to 350*F.
Rub the butter (or oil) on the inside of each ramekin for easy cleanup later on.
Mix the beaten eggs, milk, black pepper, and garlic salt together and set aside.
Inside each of the 4 ramekins, toss in equal parts of the goat cheese, spinach, tomatoes, onion, and sausage.
Pour in 4 equal amounts of the egg mixture into each ramekin. Sprinkle with paprika, and then bake for 20-25 minutes, or until the eggs are fully cooked and the bakes' edges are a nice golden brown.

Gluten-Free Bulgogi (Korean BBQ Beef) Tacos

Dec 21, 2019 · 2 Comments

This gluten-free bulgogi BBQ beef is a fast and easy 10 minute dish that is quickly cooked in a wok after being marinated in a simple sweet and savory sauce and mixed with fresh seasonal vegetables.

The garlic, brown sugar, and chili pair well with the sesame and green onion flavors for one delicious meal!

I made these Gluten-Free Bulgogi Beef Tacos for my better half for Valentine's Day (we stay in and make a mess in the kitchen by cooking our hearts out with new recipes) and he was immediately (and so was I) in love with this recipe.

I completely made this recipe up, combining some of my favorite ingredients and adding some fresh veggies that I was craving.

Easy and Quick Gluten-Free Bulgogi (Korean BBQ Beef) Tacos

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Bulgogi Taco Pairings:

We love to pair these Korean-inspired tacos with our recipe for Quick and Easy Teriyaki Green Beans! They do not disappoint!

Gluten Free Bulgogi Ingredients:

steak, sliced thinly
gluten-free soy sauce*
1 bunch green onions, chopped and separated white / green end
cloves garlic, minced
brown sugar
sesame oil
sesame seeds
fresh grated ginger
korean chili paste

I love using whatever seasonal veggies that I have on hand for this gluten-free bulgogi beef recipe.

Bell peppers, carrots, cucumbers, snap peas, just to name a few!

Bulgogi korean BBQ barbecue beef taco recipe with cucumber carrot salsa

How to make gluten-free bulgogi tacos:

Place the meat in a large bowl with the soy sauce, brown sugar, oil, onion whites, ginger, garlic, and chili paste. Mix to coat the steak and let marinade for 1 hour.
Heat a wok or large non-stick skillet to high heat and transfer ⅓ of the marinaded meat into the pan and spread thinly. Allow meat to sear before flipping meat to other side for continued searing (tongs are very helpful at this stage!).
After the meat is cooked and has browned and caramelized (about 5-6 minutes), repeat with the remaining marinated meat.
Once all the meat has been cooked, throw in the green part of the green onions, the sesame seeds, and cracked pepper, and combine. Serve over warm tortillas and top with cucumber and carrot salsa!

What about the Gluten Free Bulgogi Sauce!

I quickly marinate the meat in a homemade gluten free bulgogi sauce first.

This way I can prep my vegetables that I have on hand and my other Korean BBQ taco ingredients too.

I love when I place the marinated meat on that hot skillet and hear it sizzle to browned perfection and smell full of Korean BBQ greatness!

The veggies are all easily and quickly sauteed in the remaining wok liquids after the meat has been cooked, taking an extra 1-2 minutes of cooking time and adds a healthy tender crunch to the dish.

It's totally worth this step y'all!

How to serve up these Bulgogi Tacos:

Serve these delicious tacos up with your favorite tortilla shells, ours being Parmesan Almond Tortillas!

Don't forget to plate your tacos with some chopped fresh green onion and some white or black sesame seeds for a little extra crunch and visual fanciness!

How to store leftover Korean BBQ Tacos:

Store your leftover Bulgogi meat and vegetables in a seperate container from your tortillas.

Place your cooked and cooled beef and vegetables in an airtight container in the fridge. This recipe will be good for up to 3 days in the fridge.

Reheating Bulgogi Tacos:

To reheat these tacos that have been chilled in the fridge, simply place the reheats on a microwave-safe plate or dish and cover it loosely so there is less likely a chance of splatter in your microwave.

Cook your reheats on high for 60-90 seconds depending on how much you are rehating at one time and how hot you like your reheats.

Enjoy!

*this post was updated on 02/28/16 with mulitple new pictures.

Resources helpful for this recipe include:

*Here is my favorite gluten-free soy sauce at the moment.

**The yummiest gluten-free tapioca flour tortillas, from Gluten-Free on a Shoestring, check out this recipe!

Gluten-Free Bulgogi (Korean BBQ Beef) Tacos

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This gluten-free bulgogi BBQ beef is a fast and easy 10 minute dish that is quickly cooked in a wok after being marinaded in a simple sweet and savory sauce and mixed with fresh seasonal vegetables.

Ingredients

1 pound steak, sliced thinly
⅓ cup gluten-free soy sauce*
1 bunch green onions, chopped and separated white / green ends
4 cloves garlic, minced
2 Tablespoons brown sugar
2 Tablespoons sesame oil
1 tablespoon sesame seeds
1 ½ teaspoons fresh grated ginger
2 teaspoons korean chili paste

Instructions

Place the meat in a large bowl with the soy sauce, brown sugar, oil, onion whites, ginger, garlic, and chili paste. Mix to coat the steak and let marinade for 1 hour.
Heat a wok or large non-stick skillet to high heat and transfer ⅓ of the marinaded meat into the pan and spread thinly. Allow meat to sear before flipping meat to other side for continued searing (tongs are very helpful at this stage!).
After the meat is cooked and has browned and caramelized (about 5-6 minutes), repeat with the remaining marinated meat.
Once all the meat has been cooked, throw in the green part of the green onions, the sesame seeds, and cracked pepper, and combine. Serve over warm tortillas and top with cucumber and carrot salsa!

Notes

For the cucumber and carrot salsa, I thinly slice up ½ a cucumber and 4-5 baby carrots. Once the meat has been cooked in the wok, I quickly toss these two ingredients in and let cook for 60-90 seconds (or longer if you want less of a crisp texture). It's that easy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 435Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 110mgSodium: 1367mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 32g

Basil Goat Cheese Spaghetti Squash

Dec 20, 2019 · 6 Comments

This basil goat cheese spaghetti squash combines creamy goat cheese, fresh basil and grape tomatoes, and of course a bit of garlic into this amazing and fresh dish that's just perfect if you are looking for something light, cheesy, and delicious!

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Why spaghetti squash?

I don't know about you, but I have a soft spot in my heart for spaghetti squash. Although I know the texture "does not feel like spaghetti" it's delicious, stringy (just like spaghetti!), and a healthy alternative.

I love it in the fall with pumpkin and brown sugar mixed in.

I love it spiced up in this Spicy Peanut Spaghetti Squash dish, and I love to make new concoctions out of it when I need a change.

I love it in BHHY's Spaghetti Squash Taco Bake, the Jalapeno Popper Spaghetti Squash recipe, and our Skinny Buffalo Chicken Spaghetti Squash Bake too!

So when I had a healthy helping of goat cheese, tomatoes, and basil, in my fridge, I felt it was time to start experimenting with this Basil Goat Cheese Spaghetti Squash and have been making it for lunches and dinners ever since!

Basil Goat Cheese Spaghetti Squash recipe

Basil and Goat Cheese Toppings:

There's no secret if you read this blog at all that I have a ~~love~~ ~~passion~~ obsession for goat cheese!

Doesn't it make everything better?

So besides the amazing goat cheese, I decided to pack sweet grape tomatoes, onion slices, garlic, basil, and a drizzle of olive oil over these spaghetti squash halves and roasted them (along with a few chicken breasts) for one easy and delicious healthy meal.

Goat Cheese Spaghetti Squash Pairings:

Try this dish alongside a healthy green helping of Air Fryer Asparagus or Sriracha Mayo Cream Broccoli!

Goat Cheese Spaghetti Squash Ingredients:

1 spaghetti squash, halved with the seeds scooped out
baby spinach
grape tomatoes, halved
olive oil, divided
chopped onion, divided
fresh chopped basil, divided
goat cheese, divided
garlic powder, divided
nuts or seeds for garnish, we like to use sunflower seeds!

How to make spaghetti squash with goat cheese:

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

Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up.
Place half of your spinach, tomatoes, onion, basil, and goat cheese inside each squash half.
Drizzle each squash half with 1 teaspoon olive oil and ⅛ teaspoon garlic powder. Lastly, sprinkle each half with nuts or seeds to your liking and a bit of black pepper if desired.
Place the baking sheet with the squash in your oven and bake for 30-45 minutes, until the squash is golden brown along the edges and is tender on the inside.
Remove from the oven to cool a bit before placing on a plate. Using a fork to scrape the inside sides of the squash, scoop the squash out, producing fluffy spaghetti squash "noodles". Mix all the warm ingredients together and enjoy!

How to store leftover goat cheese spaghetti squash:

You can store your leftover cooked and cooled to room temperature spaghetti squash in an airtight container in the fridge for up to 3 days.

I highly recommend scooping out your leftover spaghetti squash from its outer core once it is cool enough to handle by touch (be careful! The spaghetti squash may be hot when handling!), so that it is quicker and easier to reheat and devour later!

How to reheat your leftover spaghetti squash dish:

To reheat your leftover refrigerated spaghetti squash dish simply place your leftovers (remember we scooped out the spaghetti squash from it's outer shell once it was cooked and cooled enough to handle BEFORE we placed it in a storage container in the fridge) in a microwave-safe dish with a cover fitted loosely overtop of the dish, into the microwave.

Cook your leftovers on high for 30-90 seconds depending on how hot you want your leftovers to be.

Then enjoy!

More delicious goat cheese recipes:

Goat Cheese Pasta Sauce + Sweet Corn and Sunflower Seeds

Easy Goat Cheese Spaghetti and Meatballs

Red Wine Pasta + Garlic Basil Goat Cheese Sauce (Gluten Free)

One-Pot Rosemary Goat Cheese Chicken Pasta

Protein Packed Goat Cheese Egg Bake

Bacon Goat Cheese Jalapeno Poppers

Basil Goat Cheese Spaghetti Squash

Yield: 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This basil goat cheese spaghetti squash combines creamy goat cheese, fresh basil and grape tomatoes, and of course a bit of garlic into this amazing and fresh dish that's just perfect if you are looking for something light, cheesy, and delicious!

Ingredients

1 spaghetti squash, halved with the seeds scooped out
¼ cup baby spinach
¼ cup grape tomatoes, halved
2 teaspoon olive oil, divided
2 tablespoon chopped onion, divided
2 tablespoon fresh chopped basil, divided
2 oz . goat cheese, divided
¼ teaspoon garlic powder, divided
nuts or seeds for garnish, we like to use sunflower seeds!

Instructions

Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up.
Place half of your spinach, tomatoes, onion, basil, and goat cheese inside each squash half.
Drizzle each squash half with 1 teaspoon olive oil and ⅛ teaspoon garlic powder. Lastly, sprinkle each half with nuts or seeds to your liking and a bit of black pepper if desired.
Place the baking sheet with the squash in your oven and bake for 30-45 minutes, until the squash is golden brown along the edges and is tender on the inside.
Remove from the oven to cool a bit before placing on a plate. Using a fork to scrape the inside sides of the squash, scoop the squash out, producing fluffy spaghetti squash "noodles". Mix all the warm ingredients together and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 692Total Fat: 51gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 13mgSodium: 4105mgCarbohydrates: 46gFiber: 14gSugar: 16gProtein: 24g

Baked Garlic Kale Chips

Dec 19, 2019 ·

Keep snacking fun with these baked garlic kale chips that are a great tasty snack made in just minutes! The garlicky crunch of these chips makes it a wonderful healthy affordable alternative to a bag of store-bought chips!

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What are kale chips?

Kale chips are pieces of kale leaves, seasoned with delicious seasonings, and baked in the oven until they are crisp chips to snack on.

Kale chips are lighter in texture that most potato chips but retain the taste and crunch!

What do kale chips taste like?

The first time that I had kale chips I thought I was going to hate them. They looked too healthy to be tasty.

Then I stuffed a chip into my mouth.

It was crispy and crunchy and delicious!

I went home and struggled for the longest time to perfect these garlic kale chips (I tried and tested 10-15 batches before getting this recipe right!).

Nowadays, I actually prefer to eat these baked garlic kale chips over a bag of store-bought chips.

I am okay with that because they are not only much healthier but they are more affordable to make compared to those store bought baggies full of chips!

Garlic Kale Chip Ingredients:

Fresh Kale, chopped into large pieces
Olive Oil
Garlic Salt
For a detailed list of directions, scroll down to find the full recipe card.

These easy Garlic Kale Chips are just as tasty as store bought chips, are just as inexpensive, and can be made in just minutes! www.BlessHerHeartYall.com

How to bake garlic kale chips:

Preheat oven to 300 degrees fahrenheit. Clean your kale leaves and allow the excess water to run off the leaves for a few minutes.
In a large bowl, combine all three ingredients and mix thoroughly.
Place the kale on a baking sheet, making sure that the kale is spaced in a single thin layer on the pan. Bake for 13-14 minutes, or until the kale leaves become crispy to the touch, but not to the point where they brown.

Pro Tip:

Don't let the kale to cook too long that the leaves become brown and too crispy because once brown, the kale will taste bitter!

How to store leftover kale chips:

You can store your leftover garlic kale chips in an airtight container or storage bag at room temperature for up to 1 week.

But.... they are too delicious and addicting to last that long!

Garlic Kale Chips

Yield: 4

Cook Time: 13 minutes

Total Time: 13 minutes

Ingredients

4 cups Fresh Kale, chopped into large pieces
1 teaspoon Olive Oil
¼ teaspoon Garlic Salt, or less. I usually go with a little more than ⅛ teaspoon

Instructions

Preheat oven to 300 degrees fahrenheit.
In a large bowl, combine all three ingredients and mix thoroughly.
Place the kale on a baking sheet, making sure that the kale is spaced in a single thin layer on the pan. Bake for 13-14 minutes, or until the leaves become crispy to the touch and before they start to brown (once brown, the kale will taste bitter!).

Notes

Don't let the kale to cook too long that the leaves become brown and too crispy because once brown, the kale will taste bitter!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 47Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 129mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 2g

Spicy Honey Garlic Roasted Carrots

Dec 18, 2019 · 7 Comments

With 5 minutes of prep work and a couple of simple ingredients, these spicy honey garlic roasted carrots are an easy gluten-free fall side dish that is both full of flavor and healthy.

With the combination of chili powder, garlic, and honey, plus an easy balsamic glaze drizzle, you have both a sweet and spicy, tender yet crunchy vegetable for your table spread.

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Best Cooked Carrots Recipe:

I do not like cooked carrots. Yep, I just said that in a post about cooked carrots.

What the helly?

I don't like cooked carrots because many of these bad boys are cooked too long for my liking and become mushy {like baby food kind of mushy.... okay, that sounds really gross!}.

On top of that, they are drenched in some kind of sweet sauce, making them 'orange sweet-and-mushy baby food sticks'. Hell no! I am NOT eating that!

Then I found these beautiful fresh carrots {that were way too pretty to feed to my horse! Don't tell Scuba that I said that #HorsesHaveFeelingsToo} and wanted to turn them into a legit fall side dish on one of our lastest cooler fall evenings.

So I put together a honey/balsamic/olive oil reduction drizzle, sprinkled with minced garlic, coarse pepper, and chili pepper, and roasted these rainbow fingers until just tender enough and just crisp enough... not mushy at all.

Oh my... did I mention that I LOVE cooked carrots? Now I love cooked carrots.

With 5 minutes of prep work and a couple of simple ingredients, these spicy honey garlic roasted carrots are an easy gluten-free fall side dish that is both full of flavor and healthy. With the combination of chili powder, garlic, and honey, with an easy balsamic glaze drizzle, you have both a sweet and spicy, tender yet crunchy vegetable for your table spread. www.ahotsouthernmess.com

Spicy Roasted Carrot Ingredients:

10-12 carrots of varying sizes
olive oil
balsamic vinegar
honey
minced garlic
chili powder
cracked black pepper to taste
fresh chopped parsley for garnish

Pro Tip:

These carrots are paleo-friendly. Just watch your balsamic vinegar and your chili powder. Make sure that these are paleo if you are going that route!

How to make spicy honey roasted carrots:

Preheat your oven to 375*F. Lightly spray a baking sheet with cooking spray.
Line your carrots on the baking sheet and drizzle with the olive oil, honey, and vinegar. Sprinkle with garlic, chili powder, pepper, and parsley to your liking, most times just a pinch will do.
Roast for 30-35 minutes, or until the carrots are cooked to the desired tenderness. Enjoy!

What to pair with these honey garlic carrots:

I would suggest partnering these deliciously tender carrots right next to a juicy BBQ Thyme Roast, a juicy Instant Pot Ham, or perhaps a Crock Pot London Broil!

How to store leftover roasted carrots:

You can store your leftover cooked and cooled-to-room-temperature carrots in an airtight container in the fridge for up to 3 days.

How to reheat leftover refrigerated honey roasted carrots:

To reheat your refrigerated roasted carrots, simply place your carrots in a microwave-safe dish with a loose cover on the top to allow venting of hot air.

Cook the carrots in the microwave on high for 30-90 seconds, depending on how hot you like your leftovers.

Spicy Honey Garlic Roasted Carrots

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

With 5 minutes of prep work and a couple of simple ingredients, these spicy honey garlic roasted carrots are an easy gluten-free fall side dish that is both full of flavor and healthy. With the combination of chili powder, garlic, and honey, plus an easy balsamic glaze drizzle, you have both a sweet and spicy, tender yet crunchy vegetable for your table spread.

Ingredients

10-12 carrots of varying sizes
2 tablespoon olive oil
2 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon minced garlic
½ teaspoon chili powder
cracked black pepper to taste
fresh chopped parsley for garnish

Instructions

Preheat your oven to 375*F. Lightly spray a baking sheet with cooking spray.
Place your carrots on the baking sheet and drizzle with the oil, honey, and vinegar. Sprinkle with garlic, chili powder, pepper, and parsley.
Roast for 30-35 minutes, or until the carrots are cooked to the desired tenderness. Enjoy!

Notes

If you like a more cooked carrot, or if your carrots are very stiff/thick, you may need to cook your carrots for a few extra minutes. Chef's preference! 🙂

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 137Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 93mgCarbohydrates: 18gFiber: 4gSugar: 10gProtein: 1g

Cranberry Pomegranate Mojito

Dec 17, 2019 · 2 Comments

This cranberry pomegranate mojito recipe tastes just as it looks - juicy, sweet, refreshing, and light! With only a few simple ingredients, these cocktails are perfect for your winter holiday parties and for ringing in the new year! Cheers!

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Best winter mojito recipe:

I think that the majority of us get our eyes stuck on a fancy cocktail at a party or restaurant.

I'm definitely the one that asks the waiter what my neighboring table is drinking because I need to have it simply because of it's pretty presentation.

This pomegranate cranberry mojito is one of those eye-catching drinks that once others see it, will be asking about it until they have one of their own.

Not only is this winter refresher delicious because of it's in-season pomegranate and cranberry fruit tossed inside, but the combination of lime and mint muddled in gives this flavor-packed mojito something to be talked about well into July.

Let's be honest here... I will likely still be making this mojito in July.... it's that kind of good.

This pomegranate cranberry mojito recipe tastes just as it looks - juicy, sweet, refreshing, and light! With only a few simple ingredients, these cocktails are perfect for your winter holiday parties and for ringing in the new year!

How to serve cocktails at a party:

Not only does this cocktail have all these amazing flavors, but the burst of pink and green colors will liven up anyone's interest that tried to walk past them.

They are perfect for any Christmas or holiday party and you can't forget about ringing in the New Year in style.

They're cute in fancy champagne flutes, traditional tumblers, or even mason jars. I wouldn't recommend muddling the ingredients in just any glass however.

Keep it safe and muddle only in heavy duty glasses and transfer the drinks into fancy stemware just before serving. Muddle responsibly. 😉

Pomegranate Mojito Ingredients:

½ cup sugar
¾ cup fresh mint leaves
1 lime, sliced
¾ cup lime juice
¾ cup white rum
¾ cup cranberry juice
2 cups sparkling water
1 cup cranberries
½ cup pomegranate arils
ice

How to deseed a pomegranate?

Here is the easiest way I have found to deseed a pomegranate.

It’s sooooo much easier to do now that I know this tricky way to deseed a pomegranate!

How to make a pomegranate mojito:

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

Muddle first. In a large pitcher, muddle the sugar, mint, and lime slices.
Add in juices. Add in the lime juice, rum, cranberry juice, and sparkling water and stir.
Add fruit pieces. Gently drop in the cranberries and pomegranate arils.
Fill glasses and enjoy. Fill glasses with ice and pour the mojitos into each glass. Enjoy responsibly!

Pomegranate Mojito Tips:

This recipe can easily be tailored into a mocktail by removing the rum and adding in 1 extra cup of sparkling water.
If you don't have a muddler you can use the fat end of an ice cream scooper when you are in a bind. Been there y'all.
Here is the easiest way I have found to deseed a pomegranate.

More festive drink recipes:

Please drink responsibly and only if you are 21+. K? Thanks!

And if you are looking for more drinky inspiration check out these Honey Bear Cocktails and these uber popular Bourbon Cider Sours!

Or are you a list person???

This list is here to help keep you refreshed!

Pomegranate Cranberry Mojito

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

This cranberry pomegranate mojito recipe tastes just as it looks - juicy, sweet, refreshing, and light! With only a few simple ingredients, these cocktails are perfect for your winter holiday parties and for ringing in the new year!

Ingredients

½ cup sugar
¾ cup fresh mint leaves
1 lime, sliced
¾ cup lime juice
¾ cup white rum
¾ cup cranberry juice
2 cups sparkling water
1 cup cranberries
½ cup pomegranate arils
ice

Instructions

In a large pitcher, muddle the sugar, mint, and lime slices.
Add in the lime juice, rum, cranberry juice, and sparkling water and stir.
Gently drop in the cranberries and pomegranate arils.
Fill glasses with ice and pour the mojitos into each glass. Enjoy responsibly!

No-Bake S'more Cake

Dec 16, 2019 · 4 Comments

This No-Bake S'more Cake is a 5-minute recipe that is a fun project for the kids to help with! Grab your s'mores ingredients, and you have a crunchy, gooey, melty, chocolatey dessert in minutes! Sprinkle on your favorite sprinkles, candies, nuts, or fruits for an even more fun finish!

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Best No-Bake S'more Cake:

I'm gonna get right to this one and say that this is one fun recipe!

I was craving s'mores but wanted a fun different rendition that I hadn't seen before.

I call it a no-bake s'more cake, but is it more like s'more brittle?

Or S'more bruschetta?

Who knows, but no-bake s'more cake rhymed {so.....reasons}.

Anyways, I digress. This is a fun recipe to do with the kiddos.

I will warn you that melty drizzly chocolate could get a little messy if it's in the wrong hands.

Heck, it was messy in my hands

Who am I kidding, my kitchen/self is/are always a mess after I'm done cooking.

But drizzling that melty chocolate {and licking off the spatula!}, and adding your favorite sprinkles, chocolate chips, fruit, or nuts, makes it one quick and easy cooking project.

And I tell ya, it takes me five minutes to put together!

Cleanup is also a breeze.

I like to make my no-bake s'more cake on a cookie sheet or at least some parchment paper.

That way when the chocolate drizzling gets a little crazy, no biggie, no biggie at all!

But you can also put this s'more cake together on a party platter, the chocolate drizzle comes off easily in hot soapy water.

Just keep that in mind if those little fingers are going to be eating the no-bake s'more cake as well as helping you decorate it.

This no-bake s'more cake is a 5 minute recipe that is a fun project for the kids to help with! Grab your s'mores ingredients, and you have a crunchy, gooey, melty, chocolatey dessert in minutes! Sprinkle on your favorite sprinkles, candies, nuts, or fruits for an even more fun finish! www.blessherheartyall.com

S'more Cake Ingredients:

gluten-free graham crackers
Gluten-free marshmallows
chocolate chips, I used semi-sweet morsels!
white chocolate chips
sprinkles, candies, nuts, dried fruit as garnish! (I used gluten free sprinkles, gluten free red hot candies, and gluten free chopped peanuts!)

How to make a S'mores Cake:

Configure your graham crackers. Lay your graham crackers down on a baking sheet or large piece of parchment paper in the shape of a rectangle/cake.
Place your marshmallows. Sprinkle and scatter the marshmallows on top of the graham crackers.
Drizzle the chocolate. Melt your 2 cups chocolate chips according to package directions and drizzle over the entire cake surface.
Sprinkle toppings. Sprinkle with white chocolate chips, and your favorite sprinkles, candies, nuts, and dried fruit.
Let chocolate harden. Let sit for a few minutes for the chocolate to set. Enjoy!

What to serve s'more cake on:

I like to plate my smores cake on a vintage baking sheet or a holiday-themed platter if I have one available to me.

Clean up is easy, just sneak your baking sheet or platter that you served the cake on, into your dishwasher.

The chocolate and sprinkles will wash off in the hot water of the dishwasher. Easy peasy!

How to store leftover S'mores Cake:

You can store leftover s'more cake in an airtight container once your s'mores cakes' chocolate has cooled and hardened.

The airtight container can be kept out at room temperature for up to 4-5 days, but it likely won't last that long before it's gobbled up!

More gluten-free chocolate desserts:

Don't forget to check out all the other Christmas treats on the blog, like our Dark Chocolate Honey Triple Layer Cake with Honey Comb and our Georgia Peach Snickerdoodle Cookies!

No-Bake S'more Cake

Yield: 12

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 package of GF graham crackers
2 cups marshmallows
2 cups chocolate chips, I used semi-sweet morsels!
½ cup white chocolate chips
sprinkles, candies, nuts, dried fruit as garnish! (I used GF sprinkles, GF red hot candies, and GF chopped peanuts!)

Instructions

Lay your graham crackers down on a baking sheet or large piece of parchment paper in the shape of a rectangle/cake.
Sprinkle and scatter the marshmallows on top of the graham crackers.
Melt your 2 cups chocolate chips according to package directions and drizzle over the entire cake surface.
Sprinkle with white chocolate chips, and your favorite sprinkles, candies, nuts, and dried fruit.
Let sit for a few minutes for the chocolate to set. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1 Servings
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 29mgCarbohydrates: 34gFiber: 2gSugar: 28gProtein: 2g

Gluten Free Snickerdoodle Cookies

Dec 15, 2019 · Leave a Comment

These gluten free snickerdoodle cookies are soft, sugary, and so simple! Sweet potato is hidden inside as a healthier alternative, and optional peach preserves serve up warm bites of chewy peach in every bite for all those Georgia Peaches out there. Crunchy on the outside, perfectly soft on the inside!

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What are snickerdoodle cookies?

Snickerdoodles are soft and chewy sugar cookies with a deliciously sweet cinnamon sugar topping sprinkled overtop each cookie.

These snickerdoodle cookies are very popular in the U.S. during the winter holidays, especially around Christmas time!

Best gluten-free snickerdoodle cookies:

I was lucky enough to be asked by Bob's Red Mill to make a Christmas cookie that best represented my state of Georgia during their United States of Cookies campaign.

Absolutely!

And then Georgia peach everything started rambling through my head.

Shoot! Sweet potato everything ran through my head too. How many times have I been asked from relatives if I've ever had "one of those sweet potato pie things that all those country songs sing about."

At about the same time I had been starting my list of Christmas cookies to make and those darn amazing snickerdoodle cookies were on my list (I mean, of course they were!).

Who doesn't love a good snickerdoodle cookie?

Who wouldn't love a snickerdoodle that has a little bit of a healthy boost with that sweet potato snuck in there?

And who wouldn't love some warm gooey bits of peach in with each and every bite? - Of course optional if you don't want it!

Does it sound amazing friends?

Because it is! And it's all gluten-free!

These Georgia peach snickerdoodle cookies are gluten-free and so simple! Sweet potato is hidden inside as a healthier alternative, and peach preserves serve up warm bites of chewy peach in every bite. Crunchy on the outside, perfect on the inside.

coconut sugar
coconut oil, softened
small sweet potato, cooked and mashed
peach preserves (optional)
almond extract, or vanilla extract
gluten-free flour
ground cinnamon
ground nutmeg
ground ginger
allspice
sea salt

What type of gluten-free flour to use for cookies?

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour.

It's perfectly formulated for baked goods with terrific taste and texture, no additional special ingredients needed.

The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning.

You can use this blend for cookies, cakes, brownies, etc.

How to make gluten free snickerdoodle cookies:

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

Mix wet ingredients. Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, peach preserves (which are optional), and vanilla extract until thoroughly combined.
Combine dry ingredients. In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
Chill Dough. Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
Slice, sugar, and bake your dough. Remove from the freezer, slice into ½" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
Cool and enjoy. Allow to cool on a cooling rack before enjoying!

How to make the cinnamon sugar sprinkle topping:

A quick cinnamon sugar topping:

Combine and mix 3 tablespoon coconut sugar with 1 ¼ teaspoon ground cinnamon.

How to store leftover snickerdoodle cookies:

You can store your leftover gluten-free snickerdoodle cookies once cooled down to room temperature.

Store the cookies in an airtight container or zippie bag at room temperature for up to 5 days!

Doubling or tripling your batch of gluten-free snickerdoodle cookies:

I say GO FOR IT!!!

Simply double or triple the ingredients as you are baking through this recipe.

Because of the larger amount of cookie batter from doubling or tripling the recipe, the only difference in the entire recipe will be to create all those extra cookies in extra batches in the oven.

Meaning – don’t overstuff your baking sheets with cookies to slip into that oven of yours.

Allow your cookies the full baking experience.

Instead, you will need to an extra batches of cookies in your oven. More cookies means your oven will be working for longer.

georgia-peach-sweet-potato-snickerdoodle-cookies-prep

These Georgia peach sweet potato snickerdoodle cookies are gluten-free and so simple! Sweet potato is hidden inside as a healthier alternative, and peach preserves serve up warm bites of chewy peach in every bite. Crunchy on the outside, perfect on the inside.

Georgia Peach Snickerdoodle Cookies - Gluten Free

Yield: 24

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients

¾ cup coconut sugar
¾ cup coconut oil, softened
½ a small sweet potato, cooked and mashed
¼ cup peach preserves
1 ½ teaspoon almond extract, or vanilla extract
2 ½ cups GF flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon allspice
⅛ teaspoon sea salt

Instructions

Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, peach preserves (optional), and vanilla extract until thoroughly combined.
In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
Remove from the freezer, slice into ½" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
Allow to cool on a cooling rack before enjoying!

Notes

A quick cinnamon sugar topping: Combine 3 tablespoon coconut sugar with 1 ¼ teaspoon ground cinnamon.

Peach preserves are optional.

Nutrition Information:

Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 19gFiber: 0gSugar: 8gProtein: 1g

Healthy & Gluten Free Pomegranate Winter Coleslaw

Dec 14, 2019 · 2 Comments

A healthy pomegranate winter coleslaw that's creamy and fresh and ready in under 5 minutes! The recipe uses a Greek yogurt sauce as a base and then adds in apple slices, kale, lemon, and pomegranate to create a sweet and mellow sauce drizzled over crisp shredded cabbage and veggies.

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Best Winter Coleslaw ever!

How is Christmas less than a week away?

(I wish that I could insert the stressed out emoji with eyes wide open right here)

I'm stressed with trying to fit everything in in these last few days before heading to Nashville to be with family.

There's last minute gift purchases, there's suitcase packing, there's a whole mess of cookie baking, and did I mention that Alex is turning 30 this week too?!?

The sister-in-law is hosting Christmas dinner in Nashville this year and has asked me to be in charge of a veggie side dish.

I absolutely love being in charge of vegetable side dishes because you can make the tastiest/easiest/healthiest dish and make it look all kinds of fancy.

Take this healthy winter pomegranate cole slaw for instance....

It takes me well under 5 minutes to make.

I use greek yogurt as a base for the drizzle and sweeten it with a bit of coconut sugar and keep that refined sugar far far away.

Lemon, dijon mustard, and apple cider vinegar add some zing to the sweetness and the bright green kale mixed with the red juicy pomegranate arils give it a festive look.

Place this coleslaw in a fancy serving bowl with fancy serving ware and no one will know how easy, how quick, and how healthy this recipe truly is.

It'll be our little secret, okay?

A healthy winter pomegranate cole slaw that's creamy and fresh and ready in under 5 minutes! The recipe uses a greek yogurt sauce as a base and then adds in apple slices, kale, lemon, and pomegranate to create a sweet and mellow sauce drizzled over crisp shredded cabbage and seasonal veggies.

Pomegranate Winter Coleslaw Pairings:

This winter coleslaw tastes amazingly well sitte right next to our Pear Pecan Chicken Skillet, Instant Pot Ham, Air Fryer Chicken Legs, Cayenne Sugar Ribs, Grilled Strawberry Mango Chicken, Air Fryer Pork Chops, and our Almond Crusted Chicken Tenders!!!

Winter Coleslaw Ingredients:

shredded cabbage
pomegranate arils
1 apple, diced
chopped kale
plain non-fat greek yogurt
dijon mustard
coconut sugar
olive oil
apple cider vinegar
lemon juice
pinch of salt to taste

How do I deseed a pomegranate?

Here is the easiest way I have found to deseed a pomegranate.

It’s sooooo much easier to do now that I know this tricky way to deseed a pomegranate!

How to make Winter Coleslaw:

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

Combine the cabbage, pomegranate arils, apple, and kale in a large mixing bowl.
In a smaller mixing bowl, combine all other ingredients.
Drizzle the cole slaw sauce over the cabbage mixture and toss to combine.
Serve immediately or allow to chill in the refrigerator until ready to enjoy.

Healthy winter pomegranate cole slaw tips:

Everyone likes their cole slaw a bit differently. Adjust the amount of sauce depending on how dry or saucy you like your coleslaw to be. You may need to make more of the sauce if you like yours drenched.
Like the comment above, everyone likes cole slaw differently. If you want a sweeter cole slaw add in a bit more coconut sugar and if you like a less sweet version, take out some of the sugar.

How to dress up your winter coleslaw:

And if you aren't in need of going the fancy route, this healthy winter pomegranate coleslaw looks just a pretty and creamy dressed down in a salad bowl and eaten beside a juicy warm roast or a plate with a hot sandwich and handful of chips on it.

How to store your leftover winter coleslaw:

You can store your leftover winter coleslaw in an airtight container in the fridge for up to 3 days.

Healthy Winter Pomegranate Cole Slaw

Yield: 6

Prep Time: 5 minutes

Total Time: 5 minutes

A healthy winter pomegranate coleslaw that's creamy and fresh and ready in under 5 minutes! The recipe uses a greek yogurt sauce as a base and then adds in apple slices, kale, lemon, and pomegranate to create a sweet and mellow sauce drizzled over crisp shredded cabbage and veggies.

Ingredients

½ bag of shredded cabbage
½ cup pomegranate arils
1 apple, diced
1-2 cups chopped kale
6 tablespoon plain non-fat greek yogurt
1 tablespoon dijon mustard
1 teaspoon coconut sugar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
pinch of salt to taste

Instructions

Combine the cabbage, pomegranate arils, apple, and kale in a large mixing bowl.
In a smaller mixing bowl, combine all other ingredients.
Drizzle the cole slaw sauce over the cabbage mixture and toss to combine.
Serve immediately or allow to chill in the refrigerator until ready to enjoy.

Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 62Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 107mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 3g

Gluten-Free Greek Yogurt Twice Baked Potatoes

Dec 14, 2019 · 23 Comments

These gluten-free greek yogurt twice baked potatoes are perfectly portioned baked potatoes that are then loaded with healthy creamy greek yogurt, bacon crumbles, spices, and cheese and then baked a second time until the tops are golden brown and crunchy.

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Best Twice Baked Potatoes using healthy greek yougrt!

How about a fun rendition of a pretty ordinary side dish for that big holiday feast coming up y'all?!?

I picture our big holiday meal with a delicious baked ham, a potato side of sorts, Skinny Broccoli Salad, and carrot cake desserts.

What if I told ya you could make your holiday meal a little crazier with these Gluten-Free Greek Yogurt Twice Baked Potatoes.

How are they crazy you ask? Well... I'll tell ya.

These aren't your ordinary boat-shaped twice baked potatoes. Oh no. They are much cooler than that.

They stand up on their ends and act more like muffins than boats.

This means slightly smaller portions (I have a hard time fitting those huge potatoes down my throat, but these are the perfect sized portions), so your holiday eaters can choose if they want to fill up on these bettys (probs) or if they want to try other sides at the dinner table too.

Mind blown yet?

Well, what if I told ya that these are made with greek yogurt and a smaller amount of cheese to give it it's creamy texture and flavors and not sour cream and gobs of other ~~crap~~ stuff.

New design with a healthy twist. Your mind must be blown by now.

It's fun slicing off the ends of the potatoes and scooping out the insides, but make sure you don't scoop out too much or the bottoms will cave in. Guilty.

But even if they become 'bottomless', these bad boys still work out just like the others in their pack.

Just handle them a little more gingerly. No worries.

These gluten-free greek yogurt twice baked potatoes are perfectly portioned baked potatoes that are then loaded with healthy creamy greek yogurt, bacon crumbles, spices, and cheese and then baked a second time until the tops are golden brown and crunchy.

Greek Yogurt Twice Baked Potato Pairings:

These twice baked potatoes go perfectly with the most amazing meat dishes like our Sage Slow Cooker Turkey, Instant Pot Ham, Easy BBQ Thyme Pork Roast, Instant Pot Pork Chops with Gravy, Crockpot London Broil, Air Fryer Pork Chops, Cayenne Sugar Ribs, 6-Ingredient Honey Mustard Chicken Bake, One-Pot Garlic Mushroom Chicken, and our Gluten-Free Chicken Cordon Blue!!!

Twice Baked Potato Ingredients:

large russet potatoes
plain greek yogurt
strips of bacon cooked and crumbled
stalks of green onion, diced
fresh shredded cheddar cheese
olive oil
salt to season
gluten-free bread crumbs (or crumbled gluten-free croutons, gluten-free cereal, or gluten-free crackers)

How to make gluten-free greek yogurt twice baked potatoes:

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

Bake your taters. Preheat oven to 400F. Bake the potatoes (once punctured with a fork on all sides) in the microwave for 8 minutes, turning half way through.
Cut your potatoes. Once cool enough, slice the very ends of the potatoes off, and then slice the potatoes in half (hamburger style).
Scoop out the potatoes. Scoop out the inside of the potato halves with an ice cream scooper or spoon and place in a medium bowl, being sure not to get too close to the bottom (or you will go completely through the bottom! Been there!)
Mash your potatoes. Mash the potato insides and add the greek yogurt, cheese, bacon crumbles, and green onion.
Coat and sprinkle. Coat the outside of each potato half with olive oil and salt to taste. Sprinkle the breadcrumbs on top.
Bake. Place the potato skins in a baking dish and fill the skins with the mixture.
Bake for 15-20 or until cooked fully.
And cool. Allow to cool a bit before serving, they will be extremely hot. Enjoy!

How to store leftover Gluten-Free Greek Yogurt Twice Baked Potatoes:

You can store your leftover twice baked potatoes in an airtight container in the fridge once they have cooled to room temperature.

How to reheat greek yogurt twice baked potatoes:

To reheat your leftover twice baked potatoes, place your refrigerated leftover potatoes in a microwave-safe container with a lid, in the microwave.

Heat your covered leftovers on high for 30 seconds, take the top off, check the temperature to see if it's hot enough for you, and heat for another 60 seconds if needed.

Can I make twice baked potatoes ahead of time?

If you want to prep ahead of time, you can make these bad boys up (up until the point of sticking them in the oven) and store them in the fridge for up to 24 hours. Then just add on a few extra minutes (2-3 extra minutes of cook time!)while baking, and voila... mind blown!

Gluten-Free Greek Yogurt Twice Baked Potatoes

Yield: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These gluten-free greek yogurt twice baked potatoes are perfectly portioned baked potatoes that are then loaded with healthy creamy greek yogurt, bacon crumbles, spices, and cheese and then baked a second time until the tops are golden brown and crunchy.

Ingredients

3 large russet potatoes
½ cup plain greek yogurt
3 strips bacon cooked and crumbled
3 stalks of green onion, diced
¾ cup fresh shredded cheddar cheese
1 Tablespoon olive oil
salt to season
1 Tablespoon gluten-free bread crumbs (or crumbled GF croutons, GF cereal, or GF crackers)

Instructions

Preheat oven to 400F. Bake the potatoes (once punctured with a fork on all sides) in the microwave for 8 minutes, turning half way through.
Once cool enough, slice the very ends of the potatoes off, and then slice the potatoes in half (hamburger style).
Scoop out the inside of the potato halves with an ice cream scooper or spoon and place in a medium bowl, being sure not to get too close to the bottom (or you will go completely through the bottom! Been there!)
Mash the potato insides and add the greek yogurt, cheese, bacon crumbles, and green onion.
coat the outside of each potato half with olive oil and salt to taste. Sprinkle the breadcrumbs on top.
Place the potato skins in a baking dish and fill the skins with the mixture.
Bake for 15-20 or until cooked fully.
Allow to cool a bit before serving, they will be extremely hot. Enjoy!

Notes

If you want to prep ahead of time, you can make these bad boys up (up until the point of sticking them in the oven) and store them in the fridge for up to 24 hours. Then just add on a few extra minutes while baking, and voila... mind blown!

Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 317mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 11g

Bacon Wrapped Pineapple Bites+ Sriracha Lime Glaze

Dec 14, 2019 · 3 Comments

These bacon wrapped pineapple bites with sriracha lime glaze are an easy to-put-together appetizer for any party. Juicy pineapple is wrapped up in thick-cut applewood smoked bacon and then drizzled with a sriracha lime glaze before being baked in the oven to sweet and savory perfection!

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Easy Bacon-Wrapped Pineapple Bites:

One thing is for sure… New Year’s Eve is fast approaching so my holiday spread is in full preparation. First on my list…. these bacon wrapped pineapple bites with sriracha lime glaze!

What’s not to love? They are quick to put together, they make your house smell amazing, and your friends will still be talking about them well into January!

My palate has well been acquainted with bacon wrapped water chestnuts and bacon wrapped pieces o’ chicken throughout the years. Yup, they are good. But then I had an idea about throwing in some juicy pineapple chunks (possibly starting my New Year's resolution a day early by adding in fruits and veggies into places they aren’t normally found?!?)…. And this delicious treat was made (after 3 burnt attempts…but who’s counting, right? Now I have the recipe perfect to share with you!)

These will definitely be the hit of any party! I feel so sneaky trying to slip in some healthy-ish fruit on New Year's Eve. I am finishing up this coming week's' posts of healthy big-flavored dishes starting with a delicious broccoli recipe. It'll be up on the 1st! I hope you have a fun and safe NYE and are excited about the coming year!

These bacon wrapped pineapple with sriracha lime glaze bites are an easy to-put-together appetizer for any party! Juicy pineapple is wrapped up in thick-cut applewood smoked bacon and then drizzled with a sriracha lime glaze before being baked in the oven to sweet and savory perfection! Yum! www.BlessHerHeartYall.com

Pairings for Bacon Pineapple Bites:

Well if you're at a party and you've got the munchies, you'll definitely want to have these pineapple bites around, nestled right next to the perfectly paired fingerfoods that compliment the sweetness and acidity from the pineapple, the savory from the bacon, and the zest from the glaze.

I'd definitely hang out and graze at a party table full of these bacon-wrapped bites with Cream Cheese Sausage balls, Taco Cheese Crisps, Caprese Tomato Bites, Savory Air Fryer Chicken Legs, Pimento Cheese Jalapeno Poppers, Ceasar Salad Parmesan Cups, or try your hand at even more toothpicks, with the ever-amazing Cranberry BBQ-Glazed Meatballs!

Bacon-Wrapped Pineapple Bite Ingredients:

medium pineapple, cut into 1 chunks
thick-cut bacon, each slice cut into thirds
light brown sugar
honey
sriracha sauce
lime juice
gluten-free soy sauce
green onion for garnish
toothpicks
This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What type of toothpicks or skewers should I use?

I highly recommend oven safe products here!

My favorite bamboo toothpicks, party forks, and mini titanium skewers/toothpicks all work great in this recipe!

How to make bacon wrapped pineapple bites:

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

Prep your oven and cookware. Preheat your oven to 400*F. Spray a 4-sided baking sheet with gluten-free cooking spray or rub a bit of olive oil.
Wrap your pineapple pieces. Wrap each third of bacon around a pineapple chunk. Place a toothpick into each center and place on the baking sheet.
Finish off with the glaze! In a small bowl, mix the brown sugar, honey, sriracha, lime juice, and soy sauce together. Drizzle over the bacon wrapped pineapple pieces.
Bake to prefection. Bake for 20-25 minutes, or until the bacon is fully cooked

How to store leftover bacon-wrapped pineapple bites:

You will highlt likely not have any type of leftover from this dish whatsoever. The plate or serving platter will also most likely be licked clean.

If, however, I am mistaken and you do happen to have leftovers that you would like to safely store, simply place your leftover bacon pineapple bites in an airtight container in the fridge once cooled completely, for up to 2 days.

How to reheat leftover pineapple bites:

To reheat any leftover bacon wrapped pineapple bites, easily place your reheats in a microwave-safe dish, covered, in the microwave and microwave on high for 30 seconds.

Once the 30 seconds are up, open your microwave and carefully test to see how hot your pineapple bites are.

Depending on the microwave you use, your bacon bites may be hot as all get out, OR, they may need an additional 15-30 seconds in the microwave on high.

More delicious recipes with bacon:

Bacon Wrapped Pineapple Bites + Sriracha Lime Glaze

Yield: 36

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These bacon wrapped pineapple bites with sriracha lime glaze are an easy to-put-together appetizer for any party. Juicy pineapple is wrapped up in thick-cut applewood smoked bacon and then drizzled with a sriracha lime glaze before being baked in the oven to sweet and savory perfection!

Ingredients

1 inch medium pineapple, cut into 1 chunks
1 pound thick-cut bacon, each slice cut into thirds
¼ cup light brown sugar
3 tablespoon honey
1 tablespoon sriracha sauce
1 tablespoon lime juice
1 tablespoon gluten free soy sauce
green onion for garnish
toothpicks

Instructions

Preheat your oven to 400*F. Spray a 4-sided baking sheet with gluten-free cooking spray or rub a bit of olive oil.
Wrap each third of bacon around a pineapple chunk. Place a toothpick into each center and place on the baking sheet.
In a small bowl, mix the brown sugar, honey, sriracha, lime juice, and soy sauce together. Drizzle over the bacon wrapped pineapple pieces.
Bake for 20-25 minutes, or until the bacon is fully cooked

Nutrition Information:

Yield: 36 Serving Size: 36 Servings
Amount Per Serving: Calories: 72Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 249mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 4g

Dark Chocolate Pomegranate Bites

Dec 14, 2019 · 12 Comments

Dark chocolate pomegranate bites are the perfect quick and easy appetizer or sweet snack for the holiday season! Melted dark chocolate is sprinkled with pomegranate arils and sea salt before being allowed to harden and quickly disappear. Perfectly paired with a great glass of red wine and good friends!

Table of Contents

Best Dark Chocolate Pomegranate Bites:

Oh y'all!!!

Do I have a good one (and EXTREMELY easy one!) for ya today!

Just look at these dark chocolate pomegranate bites and tell me these don't look delicious!

These bites are perfect for all of your upcoming holiday parties.

They are easy to pick up, contagious to bite into with the melty smooth chocolate, the juicy pomegranate arils with their touch of crunch, and the crisp sea salt to finish off every bite.

Did I mention that they take under 5 minutes to make so if you are anything like me and usually late to all of these holiday parties (I mean my hair isn't going to curl itself!), then this is the recipe for you!

Dark chocolate pomegranate bites are the perfect quick and easy appetizer or sweet snack for the holiday season! Melted dark chocolate is sprinkled with pomegranate arils and sea salt before being allowed to harden and disappear.

I've done my market research and results are in that these little bites are perfect with a great bottle of red wine and some good friends, so if you don't have a holiday party as an excuse to make these, invite girlfriends over or have a date night with the mister like I did the first time I made these.

I also made these dark chocolate pomegranate bites over Thanksgiving and there was a fight that broke out across my kitchen island as to who was getting the last three.

So plan on making many or breaking up kitchen fights. You've been warned.

Dark Chocolate Pomegranate Bite Pairings:

The bites were paired with Beaujolais Nouveau.

The 2016 Beaujolais Nouveau displays a shimmering carmine color, fresh aromas of red and black fruits, strawberry jam, with hints of peach on the nose.

It is fresh, fruity and flavorful on the palate with a delicious finish and best served slightly chilled.

Dark Chocolate Pomegranate Bark Ingredients:

dark chocolate chips
pomegranate arils
parchment paper
pinch of sea salt to garnish

How to deseed a pomegranate?

Here is the easiest way I have found to deseed a pomegranate.

It’s sooooo much easier to do now that I know this tricky way to deseed a pomegranate!

How to make dark chocolate pomegranate bark:

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

Melt the chocolate. Melt the dark chocolate according to package instructions.
Place on parchment paper. Line a baking sheet with parchment paper and place 1 heaping tablespoon of the dark chocolate into discs on the parchment paper.
Sprinkle with salt. Quickly sprinkle with pomegranate arils and sea salt.
Cool down an enjoy. Allow to cool on the baking sheet. If your chocolate does not properly harden, place in the fridge to chill and harden before enjoying.

How to store leftover chocolate pomegranate bark:

You can store any leftover pomegranate bark in an airtight container or plastic zippie bag at room temperature.

Make sure that your pomegranate bites have cooled down to room temperature before placing them in their airtight conatiners!

More pomegranate Recipes:

And if you need any more delicious pomegranate ideas you should check out this Healthy Winter Pomegranate Cole Slaw and Lemon Garlic Roasted Brussel Sprouts + Zucchini + Pomegranate and our Pomegranate Cranberry Mojito!

Dark Chocolate Pomegranate Bites

Yield: 12 people

Prep Time: 5 minutes

Total Time: 5 minutes

Dark chocolate pomegranate bites are the perfect quick and easy appetizer or sweet snack for the holiday season! Melted dark chocolate is sprinkled with pomegranate arils and sea salt before being allowed to harden and disappear.

Ingredients

2 cups dark chocolate chips
½ cup pomegranate arils
pinch of sea salt to garnish

Instructions

Melt the dark chocolate according to package instructions.
Line a baking sheet with parchment paper and place 1 heaping tablespoon of the dark chocolate into discs on the parchment paper.
Quickly sprinkle with pomegranate arils and sea salt.
Allow to cool on the baking sheet. If your chocolate does not properly harden, place in the fridge to chill and harden before enjoying.

Nutrition Information:

Yield: 12 Serving Size: 12 people
Amount Per Serving: Calories: 167Saturated Fat: 8gSodium: 32mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g

Sweet Habanero Roasted Nuts

Dec 14, 2019 · 2 Comments

This sweet roasted habanero nuts recipe combines sweet coconut sugar with garlic and habanero sauce before perfectly roasting your favorite nuts. The sweet and spicy finger food snack is perfect for tailgating and holiday parties.

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Why spicy habanero nuts:

There were some pretty fun football games on this past chilly weekend.

When I start thinking about these big football parties, I feel like I need to up my tailgating game.

Tailgate parties are a blast but after one too many, you need to spice it up a bit.

That includes bevvies, snacks, games, and party scape layouts. I think that the Skinny Super Bowl Game Day Dip, Spicy Cranberry Bacon BBQ Meatballs, and Healthy Caesar Salad Parmesan Cups are all going to be on our Big Game list this year.

Make sure to have non-alcoholic beverages available, plus water. Make sure to plan ahead for those unexpected party crashers with extra napkins, cups, and eating utensils. And of course, make sure to have spicy, hot, finger foods at the ready at all times.

Deciding what to make for a big tailgate party can be kind of tough. Finger foods are a given but then there's sweet? Spicy? Salty? Crunchy? Soft and chewy?

So I got to thinking and decided to make something completely different than what I normally would make.

This sweet habanero roasted nuts recipe combines sweet coconut sugar with garlic and habanero sauce before perfectly roasting your favorite nuts. The sweet and spicy finger food snack is perfect for tailgating and holiday parties.

Best sweet and spicy nuts recipe:

These sweet habanero roasted nuts cover almost all of those bases. They're sweet and spicy, garlicky and salty, crunchy and warm, they're finger food at its finest.

They're also incredibly easy to make by putting a few simple ingredients like your favorite nuts, habanero sauce, coconut sugar, and garlic together in a large bowl, mixing them up, and dumping them onto a baking sheet to roast for 30 minutes.

It's as easy as it sounds y'all.

Sweet Habanero Nut Pairings:

I highly recommend pairing these deliciously sweet and spicy nuts with other things that will make your palate happy but are more on the mellow side.

Maybe a cheesy charcuterie board for a girls night in.

Or perhaps some Slow Cooker Beer Cheese Soup!

Or what about some Air Fryer Chicken Legs to compliment the spice from this nut recipe!

Habanero nut ingredients:

nuts of your choice
melted butter
habanero sauce
coconut sugar or brown sugar
garlic powder
pinch of salt

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

How to make sweet habanero nuts:

Preheat your oven to 250*F. Line a baking sheet with parchment paper.
In a large mixing bowl combine the nuts, melted butter, habanero sauce, coconut sugar, and garlic powder and stir well to coat evenly.
Place the nuts in a single layer on the baking sheet and cook for 15 minutes.
Remove the pan, stir and flip the nuts, sprinkle with a pinch of sea salt, and bake for another 10-15 minutes or until the nuts are toasted.
Remove from the heat and allow to cool before enjoying.

What types of nuts can you use in this recipe?

You can use whichever nut you prefer or you can use a mix of different nuts.

I like combining peanuts, cashews, walnuts, and almonds!

What type of hot sauce to use:

El Yucateco® is my go-to for habanero sauce for this recipe y'all.

El Yucateco® Red Chile Habanero packs a little more kick than the average hot sauce but with far less vinegar so you get the true flavor of the pepper when you add this sauce to any dish.

How to store leftover habanero nuts:

You can store leftover habanero nuts in an airtight container or zippie bag at room temperature for up to 5 days.

I partnered with El Yucateco, 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.

This sweet habanero roasted nut recipe combines sweet coconut sugar with garlic and habanero sauce before perfectly roasting your favorite nuts. The sweet and spicy finger food snack is perfect for tailgating and holiday parties.

Sweet Habanero Roasted Nuts

Yield: 6

Prep Time: 2 minutes

Cook Time: 30 minutes

Total Time: 32 minutes

This sweet habanero roasted nut recipe combines sweet coconut sugar with garlic and habanero sauce before perfectly roasting your favorite nuts. The sweet and spicy finger food snack is perfect for tailgating and holiday parties.

Ingredients

3 cups nuts of your choice
2 tablespoon melted butter
2 tablespoon habanero sauce
3 teaspoon coconut sugar, or brown sugar
¼ teaspoon garlic powder
pinch of salt

Instructions

Preheat your oven to 250*F. Line a baking sheet with parchment paper.
In a large mixing bowl combine the nuts, melted butter, habanero sauce, coconut sugar, and garlic powder and stir well to coat evenly.
Place the nuts in a single layer on the baking sheet and cook for 15 minutes.
Remove the pan, stir and flip the nuts, sprinkle with a pinch of sea salt, and bake for another 10-15 minutes or until the nuts are toasted.
Remove from the heat and allow to cool before enjoying.

Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 464Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 11mgSodium: 332mgCarbohydrates: 19gFiber: 5gSugar: 7gProtein: 14g

Holiday Vegetable Wreath

Dec 14, 2019 · 2 Comments

This holiday vegetable wreath is a festive holiday appetizer platter that plates your favorite herbs underneath tasty mozzarella cheese, sweet tomatoes, and your favorite olives. Sprinkle cracked pepper and a delicious balsamic reduction drizzle to finish!

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Festive Holiday Vegetable Wreath:

With Thanksgiving over just moments ago, we have to be fully committed to the holiday season, there's no way around it now.

Now all the Christmas parties begin. And what do you bring to all those parties?

How about something besides cookies and carbs?!?

How about a veggie and cheese plate? But not any veggie and cheese plate…..

How about a festive holiday olive wreath!

It’s so easy to put together. I put this one together in under 2 minutes.

If you want the balsamic drizzle, which I highly recommend, then you could be done in a few extra minutes of prep time!

It’s seriously the easiest app you could put together and one of the prettiest throughout the holiday season!

This holiday olive wreath is a festive holiday appetizer that is not only easy to put together, put easily adaptable to the party-goers likes and needs. Plate your favorite herbs underneath tasty mozzarella cheese, sweet tomatoes, and your favorite olives. Sprinkle cracked pepper and a delicious balsamic drizzle to finish! www.blessherheartyall.com

Holiday olive wreath ingredients:

one bunch of parsley
leaves fresh rosemary
leaves fresh sage
leaves fresh thyme
olives
cherry or grape tomatoes
mozzarella balls
cracked pepper
balsamic vinegar

How to Make the Balsamic Reduction for your veggie wreath:

So how about that balsamic reduction drizzle I mentioned?

Here's what ya do:

Place your balsamic vinegar in a small saucepan over medium heat. Heat the vinegar until it starts to simmer.
Allow to simmer until the vinegar reduces by about ⅓ to ½.
Remove from heat right away and it will thicken quickly. Drizzle over your holiday olive wreath and enjoy!

Vegetable wreath varieties:

Other varieties of this Christmas vegetable platter that I have tried and have been big hits include:

Broccoli, cauliflower, and ranch dressing vegetable wreath
Carrots, bell pepper slices, and celery sticks with blue cheese dressing or hummus!

Holiday Vegetable Wreath

Yield: 8

Prep Time: 2 minutes

Total Time: 2 minutes

This holiday vegetable wreath is a festive holiday appetizer that plates your favorite herbs underneath tasty mozzarella cheese, sweet tomatoes, and your favorite olives. Sprinkle cracked pepper and a delicious balsamic reduction drizzle to finish!

Ingredients

one bunch of parsley
leaves fresh rosemary
leaves fresh sage
leaves fresh thyme
olives
cherry or grape tomatoes
mozzarella balls
cracked pepper
balsamic vinegar

Instructions

Place the parsley and fresh herbs on a plate or platter in a wreath shape. Add the tomatoes, mozzarella balls, and olives along the wreath.
Sprinkle with cracked pepper and balsamic reduction drizzle (see notes).

Notes

To make the balsamic reduction: Place your balsamic vinegar in a small saucepan over medium heat. Heat the vinegar until it starts to simmer. Allow to simmer until the vinegar reduces by about ⅓ to ½. Remove from heat right away and it will thicken quickly. Drizzle over your holiday olive wreath

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 27mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g

Peanut Butter & Jelly Hot Chocolate

Dec 12, 2019 · 8 Comments

This peanut butter and jelly hot chocolate is a decadent and rich twist on the classic hot chocolate. Melting smooth chocolate with creamy peanut butter and sweetened with your favorite berry flavor, (and of course topped with whipped cream and other goodies!) make this an instant cold-weathered favorite.

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Best Peanut Butter Hot Chocolate:

I am pretty sure that if you are reading this that I already have your attention and that the reason for this recipe needs no explanation.

It looks and sounds damn delicious. Because it is. It's decadent and delicious.

One day I was blogging away at my desk with a peanut butter and jelly sandwich in one hand, and in the other, a toasty hot chocolate.

Part of my sandwich fell into my hot chocolate.... and an idea was born! I need to combine these two into one amazing drink!

So that's what I did. I combined peanut butter and jelly and hot chocolate.

So let's just get right to the easy recipe, shall we???

I'll stop talking (and drooling) now...here ya go:

This peanut butter and jelly hot chocolate is a decadent and rich twist on the classic hot chocolate. Melting smooth chocolate with creamy peanut butter and sweetened with your favorite berry flavor, (and of course topped with whipped cream and other goodies!) make this an instant cold-weathered favorite. www.blessherheartyall.com

What to dip in your hot chocolate:

I would definitely consider dipping the best gluten-free gingerbread cookies, 4-Ingredient peanut butter cookies, delicious peach snickerdoodle cookies, or Paleo and Gluten-Free Graham Crackers in to this decadent hot chocolate recipe!

If you're not the dipping kind, maybe matching your breakfast to your drink is your thing.

Then try pairing this peanut butter hot chocolate with these Peanut Butter and Jelly Banana Bread Loaves!

They're adorable AND insamely delicious!

Peanut Butter Hot Chocolate Ingredients:

milk
cream
semi-sweet chocolate chips, or milk chocolate
creamy peanut butter
jelly

What type of peanut butter and jelly should I use?

Your favorite kind!

If you like chunky peanut butter, you most certainly can use it in this hot chocolate recipe. Just keep in mind that thise little chunks of peanuts will be slurped up while you drink your hot cocoa.

If this doesn't sound like your jam, then opt for the smooth peanut butter for this hot decadent drink.

Your jelly, your choice!

But I'd higly recommend the flavor of either grape jellies or berry jellies to pair well with the rich chocolate flavor of the hot chocolate, strawberry or raspberry are amazing here!

How to make peanut butter hot chocolate:

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

Combine the milk and cream in a saucepan and heat to a simmer.
Once simmering, add in the chocolate, stirring occasionally until melted.
Add in the peanut butter and jelly until, again stirring until melted.
Pour into mugs, top with whipped cream, marshmallows, and more peanut butter and jelly! Enjoy!

Can you double or triple this recipe?

Do it! Simply double or triple your ingredients can follow the steps in the recipe card just like you would for a normal amount of hot chocolate.

How to make this peanut butter hot chocolate recipe vegan?

use a plant-based milk like almond or cashew, sweeten with coconut sugar or maple syrup, use a dairy-free chocolate and top with coconut whipped cream.

How to store leftover peanut butter hot chocolate:

Since this recipe is for a single serving of hot chocolate, you likely won't need instructions on how to store leftover made hot chocolate, but perhps you'll need to know hoe to reheat it if it goes from piping hot to luke warm. So check out the instructions below:

How to reheat peanut butter hot chocolate in the microwave:

Simply put your hot chocolate in a microwave-safe mug and microwave on high for 30 seconds before stirring and checking the temperature.

If your peanut butter hot cocoa still needs to be heated up a bit more, add another 30 seconds on the microwave and see how hot it gets.

Please be careful because hot chocolate can get so hot incredibly quickly!

Want more delicious drink recipes?

Here ya go!

If you are looking for more drinky inspiration check out these Honey Bear Cocktails and these uber popular Bourbon Cider Sours!

Or are you a list person???

This list is here to help keep you refreshed!

I hope you enjoy this treat as much as my family and I do!

Stay warm and Happy Holidays!

Peanut Butter & Jelly Hot Chocolate

Yield: 1

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Ingredients

1 cup milk
¼ cream
½ cup semi-sweet chocolate chips, or milk chocolate
1 tablespoon creamy peanut butter
½ tablespoon jelly

Instructions

Combine the milk and cream in a saucepan and heat to a simmer.
Once simmering, add in the chocolate, stirring occasionally until melted.
Add in the peanut butter and jelly until, again stirring until melted.
Pour into mugs, top with whipped cream, marshmallows, and more peanut butter and jelly! Enjoy!

Notes

Please be careful, hot chocolate can be extremely hot!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 926Total Fat: 55gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 38mgSodium: 253mgCarbohydrates: 105gFiber: 8gSugar: 77gProtein: 19g

Roasted Lemon Garlic Brussel Sprouts + Zucchini + Pomegranate

Dec 11, 2019 · Leave a Comment

This roasted lemon garlic brussel sprouts + zucchini recipe is a clean, crisp, savory vegetable dish that is not only healthy but a gorgeous and easy addition to any meal! Lemon, honey, and garlic flavors coat the roasted brussel sprouts, zucchini noodles, and pomegranate arils for a colorful fresh salad.

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Best Lemon Garlic Brussel Sprouts:

Okay, I'll be the first one to admit that I am on a serious pomegranate kick right now.

Those dark chocolate pomegranate bites that I posted a few days back kicked butt. They're amazing and I can't get enough of them.

I also made a pomegranate green tea that has been in my morning coffee mug every morning this week and one beautiful winter coleslaw recipe that... you guessed it... has pomegranate arils gracing it's presence.

Maybe it's the pomegranate's sweet juicy bursts when you bite into each aril.

Maybe it's the crunch of texture after you bite down into each mouthful.

Maybe it's the beautiful magenta color that brightens up otherwise boring-colored winter foods.

It's likely all of the above.

The lemon and honey in the dish give it a light and sweet touch while the garlic and black pepper give it a rustic hint.

The combination of thick brussel sprouts and thin spiral-sliced zucchini pieces gives it a nice balance in texture and an impressive look upon serving. But feel free to use simple zucchini slices for a similarly impressive final masterpiece.

This lemon garlic roasted brussel sprouts + zucchini recipe is a clean, crisp, savory vegetable dish that is not only healthy but a gorgeous and easy addition to any meal! Lemon, honey, and garlic flavors coat the roasted brussel sprouts, zucchini noodles, and pomegranate arils for a colorful fresh salad.

Lemon Garlic Brussel Sprouts pairings:

These roasted brussel sprouts taste fantastic partnered next to a savory portion of Instant Pot Ham, Air Fryer Pork Chops, 6-Ingredient Honey Mustard Chicken Bake, or the One-Pot Garlic Mushroom Chicken Skillet!

Lemon Garlic Brussel Sprout ingredients:

brussel sprouts, trimmed and halved
lemon, sliced thin
olive oil
honey
garlic powder
black pepper to taste
zucchini, sliced
pomegranate arils

How to deseed a pomegranate?

Here is the easiest way I have found to deseed a pomegranate.

It’s sooooo much easier to do now that I know this tricky way to deseed a pomegranate!

How to make Lemon Garlic Brussel Sprouts:

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

Preheat your oven to 425*F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the sprouts, lemon, oil, honey, garlic powder, and pepper together and mix.
Place the sprout mixture onto the baking sheet in an even layer and roast for 10 minutes.
Remove the baking sheet from the oven, mix in the zucchini pieces, and place back in the oven for 10-15 minutes or until the vegetables are roasted to your liking.
Remove from the oven, toss in the pomegranate arils, and serve while still warm.

How to store leftover Lemon Garlic Brussel Sprouts:

You can store your leftover roasted lemon garlic brussel sprouts in an airtight container in the fridge once they have cooled to room temperature.

How to reheat leftover lemon garlic brussel sprouts:

To reheat your leftover brussel sprouts, place your refrigerated brussel sprouts in a microwave-safe container with a lid, in the microwave.

Heat your covered leftovers on high for 30 seconds, take the top off, stir, and heat for another 60 seconds if needed.

Lemon garlic roasted brussel sprouts + zucchini + Pomegranate tips:

If you don't want to use honey, substitute it with maple syrup. YUM!
No need to spiralize your zucchini if you don't want to. Simply slice your zucchini into thin slices. But if you DO want to spiralize your zucchini, I highly recommend this spiralizer (affiliate link).
Here is the easiest way I have found to deseed a pomegranate. Easy peasy y'all!

Lemon Garlic Roasted Brussel Sprouts + Zucchini + Pomegranate

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This roasted lemon garlic brussel sprouts + zucchini recipe is a clean, crisp, savory vegetable dish that is not only healthy but a gorgeous and easy addition to any meal! Lemon, honey, and garlic flavors coat the roasted brussel sprouts, zucchini noodles, and pomegranate arils for a colorful fresh salad.

Ingredients

1 pound of brussel sprouts, trimmed and halved
½ lemon, sliced thin
2 tablespoon olive oil
2 tablespoon honey
½ teaspoon garlic powder
black pepper to taste
1 large zucchini, sliced
⅓ cup pomegranate arils

Instructions

Preheat your oven to 425*F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the sprouts, lemon, oil, honey, garlic powder, and pepper together and mix.
Place the sprout mixture onto the baking sheet in an even layer and roast for 10 minutes.
Remove the baking sheet from the oven, mix in the zucchini pieces, and place back in the oven for 10-15 minutes or until the vegetables are roasted to your liking.
Remove from the oven, toss in the pomegranate arils, and serve while still warm.

Notes

If you don't want to use honey, substitute it with maple syrup. YUM!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 26mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 4g

The Best Gluten-Free Gingerbread Cookies

Dec 11, 2019 · 4 Comments

These are the best gluten-free gingerbread cookies you will find! These gluten-free gingerbread cookies are soft, moist, and shapeable, can be easily prepped ahead of time, and are sweet and delicious, just like gingerbread cookies should be!

Say hello to moist, soft, gingery gluten-free cookies just in time for Christmas!

When I first found out that I had Celiac Disease, there wasn't the selection of products that are easily found in today's mainstream grocery stores, the majority of the selection that did exist tasted like dirt on cardboard.

So it's safe to say that things have come along ways in the last 6-7 years, even though there is still a lot of gluten-free products out there that.....

well....taste like blah.

One of the first Christmases after my diagnosis, my mom tried baking a bunch of different gluten-free Christmas cookies in hopes of finding a cookie for me that actually tasted like a cookie.

She almost made me cry the first time I bit into these gingerbread cookies.

It had been sooooo long since I had enjoyed a "real" cookie.

A few days later on Christmas Day, I opened up my gift from my parents and inside was the cookbook with the gluten-free gingerbread cookies recipe!

Since then, I have used that same cookbook recipe and tweaked it a bit so that the ingredient list is easily accessible to the friends and family who have asked for the gingerbread cookie recipe.

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Best Gluten-Free Gingerbread Cookies:

The cookies are soft, formed, tasty, and sweet, everything that most gluten-free cookies are not.

The dough is also easy to prepare ahead of time, they are easily managed into shapes, and won't crumble away when you pick them up {am I even still talking about gluten-free cookies?!?}!!!

These are the best gluten-free gingerbread cookies you will find! These gluten-free gingerbread cookies are soft, moist, and shapeable, can be easily prepped ahead of time, and are sweet and delicious, just like gingerbread cookies should be! Say goodbye to crumbly, tasteless, cardboard gluten-free cookies just in time for Christmas! www.BlessHerHeartYall.com

1 cup brown rice flour, white rice flour will work in a pinch
1 cup cornstarch
2 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoon unsalted butter, softened
⅓ cup confectioners sugar
½ cup dark molasses
½ teaspoon vanilla extract
tapioca flour

How to make Gluten-Free Gingerbread cookies:

Combine the brown rice flour, cornstarch, ginger, nutmeg, cinnamon, xanthan gum, baking soda, and salt in a large mixing bowl. Mix well and set aside.
In another mixing bowl, combine the butter and the confectioners sugar together. With a mixer on high, mix the ingredients for 1-2 minutes, or until light and fluffy. Add the molasses and vanilla extract and mix with the mixer for 1 more minute, until combined and smooth.
Slowly add the dry ingredients to the wet ingredients, being careful to mix thoroughly with the mixer between each new addition. Divide the mixed dough into 2 halves. Wrap each half tightly in plastic wrap and press flat. Place both halves in the fridge to chill for 1 hour (and up to 1 day).
Preheat your oven to 350*F. Line 2 baking sheets with parchment paper or silicon baking mats.
Dust the area where you will be rolling out the dough with tapioca flour. Roll dough out (making sure to dust your rolling pin with flour as well!) to a thickness of ¼ inch, cut out your cookies into shapes, and place on the baking sheets.
Place the baking sheets in the middle oven racks for 8-12 minutes, or until the cookies become slightly more brown around the edges. Remove the cookies from the oven and place on cooling racks.

How to store leftover gluten-free gingerbread cookies:

Once completely cooled down, store any leftover cookies in an airtight container at room temperature for up to 5 days.

Doubling or tripling your batch of gluten-free gingerbread cookies:

I say GO FOR IT!!!

Simply double or triple the ingredients as you are baking through this recipe.

Because of the larger amount of cookie batter from doubling or tripling the recipe, the only difference in the entire recipe will be to create all those extra cookies in extra batches in the oven.

Meaning - don't overstuff your baking sheets with cookies to slip into that oven of yours.

Allow your cookies the full baking experience.

Instead, you will need to an extra batches of cookies in your oven. More cookies means your oven will be working for longer.

How to serve gingerbread cookies:

Once the best gluten-free gingerbread cookies are allowed to cool, I sprinkle them with powdered sugar {I think it looks even more fancy and Christmassy} and then they are good for the taking.

Many people like to decorate their gingerbread men with icing and sprinkles. So fun - just make sure you are putting toppings on your gingerbread cookies that are gluten-free!

Needing an easy gluten-free icing recipe? Grab Shay from What the Fork Food Blog's easy Vanilla Buttercream Frosting Recipe!

The Best Gluten-Free Gingerbread Cookies

Yield: 24

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

1 cup brown rice flour, white rice flour will work in a pinch
1 cup cornstarch
2 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoon unsalted butter, softened
⅓ cup confectioners sugar
½ cup dark molasses
½ teaspoon vanilla extract
tapioca flour

Instructions

Combine the brown rice flour, cornstarch, ginger, nutmeg, cinnamon, xanthan gum, baking soda, and salt in a large mixing bowl. Mix well and set aside.
In another mixing bowl, combine the butter and the confectioners sugar together. With a mixer on high, mix the ingredients for 1-2 minutes, or until light and fluffy. Add the molasses and vanilla extract and mix with the mixer for 1 more minute, until combined and smooth.
Slowly add the dry ingredients to the wet ingredients, being careful to mix thoroughly with the mixer between each new addition. Divide the mixed dough into 2 halves. Wrap each half tightly in plastic wrap and press flat. Place both halves in the fridge to chill for 1 hour (and up to 1 day).
Preheat your oven to 350*F. Line 2 baking sheets with parchment paper or silicon baking mats.
Dust the area where you will be rolling out the dough with tapioca flour. Roll dough out (making sure to dust your rolling pin with flour as well!) to a thickness of ¼ inch, cut out your cookies into shapes, and place on the baking sheets.
Place the baking sheets in the middle oven racks for 8-12 minutes, or until the cookies become slightly more brown around the edges. Remove the cookies from the oven and place on cooling racks.
Once completely cooled down, sprinkle with a little extra confectioners sugar. Store any leftover cookies in an airtight container.

Notes

This recipe is adapted from the Gluten-Free Christmas Cookies book by Ellen Brown

Nutrition Information:

Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 129Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 55mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 1g

Chicken Pasta in Garlic Basil Butter Sauce

Dec 10, 2019 · Leave a Comment

This chicken pasta in garlic basil butter sauce recipe makes for an easy gluten free dinner for busy weeknights. Pasta and chicken is tossed with the vegetables you already have in your kitchen and drizzled in a sizzling light and creamy garlic butter sauce with extra hints of basil and lemon!

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Best Basil Butter Sauce!

Chicken pasta in garlic basil butter sauce couldn't sound anymore savory and delicious could it?

Our family calls this dish just chicken pasta.

This chicken pasta recipe calls for chicken breasts nestled in some al dente gluten-free pasta.

It sounds incredibly easy because it is.

You basically can't mess it up even if you get distracted during crazy weeknight evenings.

I get it. Been there.

The garlic basil butter sauce is amazing and is truly what makes this dish so spectacular.

The savory butter soaks into the vegetables, chicken, and pasta. The minced garlic adds so much flavor that the only other thing that is needed is some chopped fresh basil.

Like a lot. As long as you love basil. And since I don't know a single soul who doesn't, then everyone should put at least a few tablespoons of the fresh herb in this simple sauce.

This chicken pasta in garlic basil butter sauce recipe makes for an easy gluten free dinner for busy weeknights. Pasta and chicken is tossed with the vegetables you already have in your kitchen and drizzled in a sizzling light and creamy garlic butter sauce with extra hints of basil and lemon! image 1

What to pair with Chicken Pasta with Garlic Butter Sauce:

Some of our families favorite things to pair with this dish are Fluffy Gluten-Free Buttermilk Biscuits, or our Bacon Walnut Brussel Sprouts recipe, and the Honey Garlic Roasted Carrots are always huge hits alongside this basil butter sauce pasta dish!

Garlic butter chicken pasta Ingredients:

olive oil
2 large chicken breasts, halved, or 4 small chicken breasts
gluten free pasta
vegetables, chopped
butter, (1 stick)
minced garlic
lemon juice
fresh basil, chopped

How to make Basil Butter Sauce Chicken and Pasta:

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

A splash of lemon juice for a little hint of zest completes the sauce.

To make the buttery sauce go further you can add in more butter.... or you can add in a ladle or so of pasta water to coat the entire dish.

I like to use reserved pasta water because it's already warm, full of that delicious pasta flavor, and is slightly thickened, especially if using gluten-free pasta.

Here are the 3 easy steps!

In a large pot, cook pasta to al dente according to package instructions. While your pasta is cooking, make your chicken and sauce. Heat oil in a large skillet over medium heat and add in chicken.
Cook chicken until fully cooked, flipping when necessary to cook both sides. Add in the butter, garlic, chopped vegetables, and lemon juice. Cook until the vegetables are bright and start to become tender, about 4-5 minutes.
Add in the chopped basil and stir for another 30-60 seconds. If you want more sauce add in up to ¼ cup of reserved pasta water to your sauce. Once the pasta is cooked and drained, add it to the skillet with the chicken and vegetables. Toss the pasta to coat it in the sauce. Serve the chicken pasta hot with extra fresh basil and parmesan cheese on top. Enjoy!

What vegetables to use in basil butter sauce dish?

Vegetables: Use whatever vegetables are in your kitchen.

My family loves it when I use mushrooms and asparagus spears in our chicken pasta.

This time around I snuck some more green in there with some chopped bell pepper.

How to store leftover basil butter sauce chicken pasta:

You can store your leftover basil butter sauce pasta in an airtight container in the fridge for up to 2 days.

Make sure it has cooled down to room temperature before putting in it’s airtight container.

How to reheat basil butter sauce pasta dish:

To reheat your basil butter sauce chicken pasta, take out your refrigerated recipe and place it on a covered microwave-safe plate or dish.

Place a spoonful of butter or milk, give it a good stir, and place it in the microwave.

Microwave on high for 30 seconds, stir, and check to see if it needs more time.

Continue this 30 second process until your pasta dish is heated to your preferred temperature.

Then enjoy it once again!

Chicken pasta cooking tips:

If you are a sauce lover and want more of your chicken pasta sauce make it stretch a little bit further by adding in more butter or by adding in some warm pasta water.
Use whatever vegetables you have on hand for this chicken pasta dish. Zucchini, green beans, even jalapenos are great alternatives for this recipe.
Need this meal done in under 20 minutes? Sure thing! Use fully cooked chicken and add it in when you are adding in your chopped vegetables.
Don't have fresh basil. Bummer, but also no biggie. You can use dried chopped basil. Use up to an extra tablespoon if you feel that your final sauce needs a bit more basil.
Leftovers are stored best in an airtight container in the fridge. To reheat, place in the microwave or on the stovetop with 1-2 tablespoons of extra butter or olive oil.

More insane gluten-free chicken and pasta dishes:

Chicken Pasta in Garlic Basil Butter Sauce

Yield: 6 people

Cook Time: 30 minutes

Total Time: 30 minutes

This chicken pasta in garlic basil butter sauce recipe makes for an easy gluten free dinner for busy weeknights. Pasta and chicken is tossed with the vegetables you already have in your kitchen and drizzled in a sizzling light and creamy garlic butter sauce with extra hints of basil and lemon!

Ingredients

2 tablespoon olive oil
2 large chicken breasts, halved, or 4 small chicken breasts
10 oz gluten free pasta
3 cups vegetables, chopped
½ cup butter, (1 stick)
1 tablespoon minced garlic
1 tablespoon lemon juice
3 tablespoon fresh basil, chopped

Instructions

In a large pot, cook pasta to al dente according to package instructions. While your pasta is cooking, make your chicken and sauce. Heat oil in a large skillet over medium heat and add in chicken.
Cook chicken until fully cooked, flipping when necessary to cook both sides. Add in the butter, garlic, chopped vegetables, and lemon juice. Cook until the vegetables are bright and start to become tender, about 4-5 minutes.
Add in the chopped basil and stir for another 30-60 seconds. If you want more sauce add in up to ¼ cup of reserved pasta water to your sauce. Once the pasta is cooked and drained, add it to the skillet with the chicken and vegetables. Toss the pasta to coat it in the sauce. Serve the chicken pasta hot with extra fresh basil and parmesan cheese on top. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 495Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 143mgSodium: 243mgCarbohydrates: 26gFiber: 6gSugar: 3gProtein: 41g

If you make my Chicken in Easy Sauce for Pasta, 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 in Garlic Basil Sauce recipe, be sure to follow me on social media so you never miss a mouth-watering post:

This post was first published on July 12, 2017 and last updated on May 13, 2020.

Easy Blue Cheese Green Beans

Dec 10, 2019 · 2 Comments

Easy Blue Cheese Green Beans bring together fresh green beans, prepared two different ways, with a decadent gluten-free blue cheese sauce drizzled and stirred over top for a warm, hearty, cheesy, creamy addition to your holiday table!

So who’s in charge of green beans at your Thanksgiving feast this year?

Is it you?

Well, if it is, my friend, then I have a great recipe for you!

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Best Blue Cheese Green Beans Recipe:

How about a green bean dish that looks all fancy, sounds all fancy, but isn’t fancy at all?

How about a green bean dish that tastes gourmet, smells like you’ve been slaving away in the kitchen, but in reality, it’s taken you only minutes to prepare? How does all that sound?

And the best part?

It will look like you had been in the kitchen sweating to make this dish happen, when in reality… it was soooooo easy-peasy.

So when I tell you that these are easy bleu cheese green beans, I mean that they are easy!

To me it sounds great.

I don’t want to be cooking in the kitchen all day {even though I looooove cooking!}, I want to be socializing/drinking/eating {in that order} with family and friends.

So easy and quick dishes {especially ones that are impressive without lifting too many fingers} are the way to go.

That’s why I am sharing this easy green bean dish with you today.

easy bleu cheese green beans Fresh green beans are prepared {can be prepared in TWO ways!} with a decadent blue cheese sauce drizzled and stirred over top for a warm, hearty, cheesy, creamy addition to your holiday table. And the best part? It will look like you had been in the kitchen sweating to make this dish happen, when in reality… it was soooooo easy-peasy. | www.blessherheartyall.com|

What to serve with green beans:

Blue Cheese Green Bean Ingredients:

fresh green beans, trimmed
olive oil
fresh ground pepper
crumbled bleu cheese
chopped walnuts, toasted {you don't have to toast them if you don't want to!}

How to make easy Blue Cheese Green Beans:

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

The hardest part of this dish is sprinkling on the bleu cheese {because I want to eat all the cheese before it hits the beans!}.

Just cook {there are two ways to do this quickly!} and season your beans, then add the cream sauce {which is basically melted bleu cheese!} to your liking.

Then go enjoy your Thanksgiving friend, because that’s what this holiday is about.

Here are the TWO steps to making this green bean recipe:

Cook your green beans, by either baking them in the oven or by stovetop. See recipe notes just below for each of these options!
After the beans 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.

How to cook your green beans:

I love that there is the option to either roast the green beans in the oven, or cook them on the stove top!

You never know when that oven to going to be overcrowded with other delicious Turkey Day dishes, so a stovetop option is really nice around the holidays!

How to cook green beans on the stove top:

Bring green beans and ¼ cup water to a boil in a large skillet over medium heat.
Once boiling, turn down to allow only a slight simmer, cover, and cook an additional 2-4 minutes.
Uncover, continue cooking, and stir occasionally, until water is evaporated.
Remove from the heat and add the oil.

How to cook green beans in the oven:

Preheat your oven to 350*F.
In an oven-safe baking dish, add your green beans and olive oil.
Bake for 8-12 minutes, depending on your desired tenderness.

Doubling your green bean recipe:

This recipe can easily be doubled!

Simply combine double of each ingredient at the time that the recipe calls for it! Yum! More green beans!

How to store leftover green beans:

You can store your leftover blue cheese green beans in an airtight container in the fridge once cooled down to room temperature for up to 3 days, but they won't last that long in your fridge once you know how easy they are to reheat and devour again!

How to reheat leftover blue cheese green beans:

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

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

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

Happy Thanksgiving! And thank YOU! I am so thankful for you, my lovely readers.

Without you {insert teary eye emoji here}, this blog wouldn’t be where it is today….. oh so happy!

Thank you thank you thank you!

And please email me up with recipes you want to see here!

I seriously LOVE your ideas and input on how I can continually make this a more well-rounded and delicious place for you!

More insane green bean recipes:

Easy Blue Cheese Green Beans

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 pound fresh green beans, trimmed {this recipe can easily be doubled!}
2 teaspoon olive oil
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!}

Instructions

Cook your green beans, by either baking them in the oven or by stovetop. See recipe notes for each of these options!
After the beans 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

To cook green beans on the stove top: Bring green beans and ¼ cup water to a boil in a large skillet over medium heat. Once boiling, turn down to allow only a slight simmer, cover, and cook an additional 2-4 minutes. Uncover, continue cooking, and stir occasionally, until water is evaporated. Remove from the heat and add the oil.

To cook green beans in the oven: Preheat your oven to 350*F. In an oven-safe baking dish, add your green beans and olive oil. Bake for 8-12 minutes {depending on your desired tenderness}.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 175Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 164mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 6g

DIY Hostess Gift: Bacon, Bourbon, Maple Popcorn

Dec 10, 2019 · 8 Comments

This gluten-free DIY hostess gift, the bacon, bourbon, maple popcorn hits all the right spots, with it's freshly popped popcorn, sprinkled with thick-cut applewood bacon, and then drizzled with butter, salt, maple syrup, and of course bourbon! It's a quick, easy, and inexpensive DIY gift for friends, co-workers, and host/hostess's this holiday season!

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Best Maple Popcorn!

It's been a minute {isn't that what kids are saying these days?} since I have made this popcorn...and it's been an even longer "minute" since I made this popcorn as a DIY gift. And I don't know why.....

I love receiving homemade gifts, so I just fly under the assumption that others will love my homemade DIY gifts just as much.

I especially love giving this maple, bacon, bourbon popcorn as a host or hostess gift around the holidays. It's just a little token of appreciation, just a little thank you for having me over for Thanksgiving/Christmas/holiday party/no reason at all/some reason/any reason/ forgot the reason gift.

I brought this batch over to a get-together my friend was hosting last night. I don't think the hostess even set it down. She and everyone else in the party {myself included} stuffed our faces with it until it was completely gone. Your gift receiver will be thanking you for the cute and clever, slightly unhealthy, highly devourable snack that will be gone in seconds!

Giving maple popcorn as a gift:

I have given this Bourbon Bacon Maple Popcorn as a gift too many times to count.

One of my best friends requires it on her birthday every year.

You know that this popcorn has GOT to be good if you are bypassing a birthday cake for a mason jar full of gourmet popcorn!

It's that GOOD!

This popcorn gift is really easy and quick to make and it's an incredibly affordable gift idea.

After quickly making this delicious sweet and salty {and bacon-y and boozey!} crunchy treat, I overfill big old mason jars and cram tops on them.

Then I wrap cute twine around the necks of the jars with little note cards and off you go with an inexpensive holiday gift for just about anyone {except for those few popcorn haters out there...somewhere...grrr...}.

This maple, bacon, bourbon popcorn hits all the right spots, with it's freshly popped popcorn, sprinkled with thick-cut applewood bacon, and then drizzled with butter, salt, maple syrup, and of course bourbon! It's a quick, easy, and inexpensive DIY gift for friends, co-workers, and host/hostess's this holiday season! www.blessherheartyall.com DIY Hostess Gift: Maple, Bacon, Bourbon Popcorn

Maple popcorn gift giving ideas:

I like to put this maple popcorn in mason jars.

Not only are mason jars adorable for gifts but they come with handy dandy tops, perfect for transporting your gift and making sure all that popcorn stuffed inside stays in there and protected.

Tie a holiday ribbon, a burlap string, or a piece of twine around the neck of your jar or popcorn tin.

Top it with a bow or ornament for Christmas.

I've also put even larger amounts of this bacon bourbon maple popcorn in holiday tins that you can purchase at grocery and cooking stores.

Maple Popcorn Ingredients:

1 bag of gluten-free popcorn, popped
thick-cut bacon, cooked and crumbled, I like applewood smoked for this recipe
pure maple syrup
salted butter
gluten-free bourbon
coarse sea salt, or more if using unsalted butter

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

How to make maple popcorn with bourbon and bacon:

Preheat your oven to 250*F. Lay the popped popcorn on a baking sheet that is lined with parchment paper and sprinkle the bacon crumbles on top. Set aside.
In a medium sauce pan, combine the maple syrup and butter over low/med heat until melted, combined, and simmering. Once simmering, let simmer (stirring continuously) another 1-2 minutes. Remove from heat and add the bourbon and salt immediately.
Drizzle the syrup over top of the popcorn and bacon and stir to evenly coat.
Cook for 30-40 minutes, stirring the popcorn every 8-10 minutes.
Remove from the oven and allow to cool. Using your fingers, break apart any large clumps before placing in mason jars and stealing a few bites for yourself!

How to store leftover maple popcorn:

Store your leftover maple popcorn in an airtight container at room temperature for 1-2 days.

Trust me though, it won't last that long. It'll be gobbled up so fast!

Maple Popcorn Pro Tips:

unsalted butter can also work in this recipe, just use a pinch more coarse sea salt when the recipe calls for it!
It honestly doesn't matter what type of bacon that you have to use for this recipe. It'll all taste fantastic mixed together with the rest of these ingredients. So don't stress! I just like to use my tried and true tested favorite combination of ingredients for this recipe and that just happens to be thick-cut applewood bacon. Mmmmmmm!
Don't forget to stir continuously when you are simmering your wet ingredients together so that it becomes the most awesome glaze you will ever meet!

DIY Hostess Gift: Maple, Bacon, Bourbon Popcorn

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

1 bag of gluten-free popcorn, popped
4-5 strips of thick-cut bacon, cooked and crumbled, I like applewood smoked for this recipe
½ cup pure maple syrup
¼ cup salted butter (unsalted can also work, just use a bit more coarse sea salt!)
2 tablespoon GF bourbon
¾ teaspoon coarse sea salt, or more if using unsalted butter

Instructions

Preheat your oven to 250*F. Lay the popped popcorn on a baking sheet that is lined with parchment paper and sprinkle the bacon crumbles on top. Set aside.
In a medium saucepan, combine the maple syrup and butter over low/med heat until melted, combined, and simmering. Once simmering, let simmer (stirring continuously) another 1-2 minutes. Remove from heat and add the bourbon and salt immediately.
Drizzle the syrup over top of the popcorn and bacon and stir to evenly coat.
Cook for 30-40 minutes, stirring the popcorn every 8-10 minutes.
Remove from the oven and allow to cool. Using your fingers, break apart any large clumps before placing in mason jars and stealing a few bites for yourself!

Notes

unsalted butter can also work in this recipe, just use a pinch more coarse sea salt when the recipe calls for it!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 436Total Fat: 27gSaturated Fat: 12gTrans Fat: 3gUnsaturated Fat: 13gCholesterol: 53mgSodium: 951mgCarbohydrates: 39gFiber: 2gSugar: 25gProtein: 7g

Gluten Free Slow Cooker Chicken Cacciatore

Dec 10, 2019 · Leave a Comment

This gluten free slow cooker chicken cacciatore is a healthy dish that is prepped in under 10 minutes and slowly simmers all day in it's fragrant italian-inspired juices, filling your home with it's sweet garlicky and thyme aromas.

Happy new year! I can't believe that 2017 is finally here. I hope that everyone had a wonderful time ringing in the new year and that your New Year's resolutions and goals are still in check.

....because it's only day 2.

This year I don't have a resolution per se but I do have a word of the year. I've got the word blessed to focus on this year.

Remembering how blessed I am will hopefully help me slow down and enjoy the little things in life and the people around me.

How about you? What is your resolution? I'd love to know.

My New Year's Day was a cold rainy one spent furniture shopping because our couch of too many years hit rock bottom. Literally... the bottom of the couch hit the ground.

How does that even happen?

We were ready for a warm, comforting, hearty stick to your ribs meal. The problem was that I didn't have anything planned for our dinner and we were already starving. We needed something to put together fast..... the hanger was very real.

This is the exact moment when I said "Man I wish I had put together my gluten free slow cooker chicken cacciatore and then this would not be an issue".

But one things for sure. I need to share this gluten-free slow cooker chicken cacciatore recipe with y'all for when y'all are tired, cold, and need an easy, succulent, savory slow cooker meal that will fill your house with warm hints of thyme and onion.

That way no matter if you're halfway through purchasing a couch or if your pet gets his tongue caught on something, you will be guaranteed a warm delicious meal at the end of the day.

Oh 2017! You make a girl chuckle.

I hope that y'all get as much use out of this recipe as we do here on the farm. It has saved my hangry butt more than I can remember.

This gluten free slow cooker chicken cacciatore is a healthy dish that is prepped in under 10 minutes and slowly simmers all day in it's fragrant italian-inspired juices, filling your home with it's sweet garlicky and thyme aromas. It also has paleo and dairy-free options. This is the hearty, warm, juicy all-in-one meal that you've been waiting for!

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Best Gluten-Free Slow Cooker Chicken Cacciatore:

Not only is this gluten-free chicken cacciatore gluten-free, it's dairy-free, low carb, and has an easy paleo friendly version!

It's incredibly easy to prep, only 10 minutes of work!

This is the hearty, warm, juicy all-in-one meal that you've been waiting for!

What to pair with gluten free slow cooker chicken cacciatore:

Fresh fluffy jasmine rice or brown rice or even protein-packed quinoa go so well with this dish!

These are perfect to soak up the deliciously savory cacciatore sauce!

Gluten Free Slow Cooker Chicken Cacciatore Ingredients:

4 boneless skinless chicken breasts
olive oil
minced garlic
1 yellow onion, diced
1 cup mushrooms, sliced
pitted black olives
6-10 sprigs of thyme
basil, chopped
parsley, chopped
dried oregano
red wine (optional: See "substitutions" section below for other tasty options!)
1 can of diced tomatoes, or about 2 cups fresh diced tomatoes
1 can of gluten-free tomato paste
red pepper flakes (optional if you'd like a little spice!)

How to make gluten-free slow cooker chicken cacciatore:

Place the oil in a large skillet over medium high heat and cook the chicken and garlic until both sides of the chicken have browned. Place the chicken in the bottom of a lined slow cooker.
Add all other ingredients over top the chicken in the slow cooker and stir to thoroughly mix.
Cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is fully cook and falls apart on it's own.
Enjoy over pasta, rice, quinoa, cauliflower rice, or sauteed vegetables.

How to store leftover gluten free chicken cacciatore:

You should store your leftover cooked and cooled chicken cacciatore in an airtight container in the fridge for up to 2 days.

How to reheat leftover slow cooker chicken cacciatore:

To reheat your gluten-free chicken cacciatore, simply place your desired amount of chicken cacciatore in a microwave-safe dish and microwave it covered on high.

Microwave times will vary because of the amount of cacciatore you are reheating and how hot you like your reheats.

Typically I would recommend microwaving your gluten free cacciatore for a time between 60-120 seconds. Please be careful because the meat may come out scorching hot. Don’t get carried away and burn yourself!

Dietary substitutions for the gluten free slow cooker chicken cacciatore:

Need a paleo-friendly or non-alcoholic version? Sure thing. Substitute the red wine for gluten-free chicken stock plus 1 tablespoon apple cider vinegar for taste.
You can use other cuts of chicken or bone-in and/or skin-on breasts as well. They all taste amazing but the boneless, skinless chicken breasts are the healthiest option.
Looking for other delicious gluten free slow cooker meals? Check out our Slow Cooker Gluten Free Chicken Marsala and our Gluten Free Slow Cooker Chicken and Dumplings!

More savory Gluten-Free Slow Cooker recipes!

Slow Cooker Chicken Cacciatore

Yield: 4

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This gluten free slow cooker chicken cacciatore is a healthy dish that is prepped in under 10 minutes and slowly simmers all day in it's fragrant italian-inspired juices, filling your home with it's sweet garlicky and thyme aromas. It is also dairy-free, low carb, and has an easy paleo friendly version. This is the hearty, warm, juicy all-in-one meal that you've been waiting for!

Ingredients

4 boneless skinless chicken breasts
2 tablespoon olive oil
2 tablespoon minced garlic
1 yellow onion, diced
1 cup mushrooms, sliced
¾ cup pitted black olives
6-10 sprigs of thyme
3 tablespoon basil, chopped
1 tablespoon parsley, chopped
1 teaspoon dried oregano
½ cup red wine
1 14 oz can of diced tomatoes, or about 2 cups fresh diced tomatoes
1 14 oz can of gluten-free tomato paste
½ teaspoon red pepper flakes

Instructions

Place the oil in a large skillet over medium high heat and cook the chicken and garlic until both sides of the chicken have browned. Place the chicken in the bottom of a lined slow cooker.
Add all other ingredients over top the chicken in the slow cooker and stir to thoroughly mix.
Cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is fully cook and falls apart on it's own.
Enjoy over pasta, rice, quinoa, cauliflower rice, or sauteed vegetables.

One-Minute Mint Chocolate Gluten Free Mug Cake

Dec 9, 2019 · Leave a Comment

This one-minute mint chocolate gluten free mug cake is soft, fluffy, decadent, and most importantly packed full of gooey mint chocolate flavor all in one simple and quick gluten free serving!

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Best gluten free mug cake recipe:

Mint and chocolate.

Minty chocolate.

Mint chocolate.

Whatever way you want to say it, the combo is always a good idea.

I've never meet a mint chocolate combination that I didn't like.

Case in point, those Girl Scout Thin Mint Cookies. Put them in the freezer and try not to eat ALL the cookies.

So when all those one-minute mug cakes became all the rage I had to come up with my own chocolate version right away.

Well it didn't work out right away.

I tried to concoct my own and it was waaay too soggy and mushy.

Then there was the stereotypical gluten free scenario of 'too crispy and dry to even eat' that happens way too often.

Then there were the two attempts where the mug cakes didn't rise. Like at all. Flat as pancakes.

But then after about 15 failed attempts at it I finally made a decadent and rich, fluffy and moist, chocolatey and gooey gluten free mug cake in one minute.

It really does sound too good to be true. I thought the same thing the first 14 times I tried to make this mint chocolate mug cake happen.

But I am here on the other end of this website typing these words to you... You can make this chocolate mug cake happen.

I have faith in you. If you have a microwave and 60 seconds, then you got this.

Not only did I make a gluten free chocolate mug cake happen, but this time of year with everything minty and green, I couldn't help myself but to make a mint chocolate mug cake happen.

You're looking at it folks.

Boom. Magic.

This one minute mint chocolate mug cake is soft, fluffy, decadent, and most importantly packed full of gooey mint chocolate flavor all in one simple and quick gluten free serving!

Gluten Free Mug Cake Ingredients:

coconut flour
almond flour
gluten free cocoa powder
coconut sugar
baking powder
pinch of salt
plain almond milk
1 egg, beaten
peppermint extract
handful of chocolate chips
This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

Items used in this mint chocolate mug cake recipe:

ramekins
peppermint extract
gluten free cocoa powder
high-quality chocolate chips
this coconut flour and this almond flour

How to make gluten free mug cake:

For a full detailed instruction list, scroll down to the recipe card toward the bottom of this post.

Combine your dry ingredients. Combine all dry ingredients together in a medium mixing bowl.
Add your wet ingredients. Add the almond milk, egg, and peppermint extract to the bowl and mix well. Fold in the chocolate chips last. LET SIT FOR 5 MINUTES.
Pour and microwave. Pour the dough into 1-2 ramekins and bake in the microwave on full power for approximately 60 seconds. *See "tips" section for baking time.

What type of mug to use:

Great topic.

You'll definitely need to use a mug that can hold around a cup and a half of liquids.

So some handy dandy ramekins would work nicely, OR

simply use, shocker.....

A mug. Yes! A coffee mug! Then you've even got yourself a handle to hold on to.

Mint chocolate mug cake tips:

If your mug cake dough is too runny, add a bit more coconut flour to the mix.
If your dough is too thick, add a bit more almond milk.
YOU NEED TO ALLOW THE DOUGH TO SIT FOR 5 MINUTES AFTER COMBINING ALL INGREDIENTS. The coconut flour needs to soak up the liquids and thicken. You will notice the dough rise a slight bit.
Use your favorite chocolate chips for this recipe. personally I like to put in a mix of dark chocolate chunks and semi-sweet chocolate morsels. Dark chocolate is the healthier choice here.
My mint chocolate mug cakes never had an issue with sticking to the sides of my ramekins but you can grease your "mugs" just in case if you wish.
Top with extra chocolate chips or fresh mint leaves to look all fancy.
This mug cake recipe makes two small servings (will need to cook for a shorter amount of time) or one larger serving (cook for slightly longer). I like to make mine into two servings, a larger one for my better half and a smaller one for myself.

What to put on top of your gluten-free mug cake:

Try one of these toppings:

Fresh mint leaves
Whipped cream
Frosting/icing
Your favorite nuts
Ice cream!

More gluten-free sweet treats:

Gluten-Free Lemon Crinkle Cookies
Vanilla White Chocolate Fudge
Gluten-Free No-Bake Peanut Butter Cookie Pumpkin Cheesecake
Cookie Dough Truffles
Coconut Vanilla Vegan Fudge
Gluten-Free Blackberry Muffins
4-Ingredient Peanut Butter Cookies
White Chocolate Pumpkin Fudge with Bourbon-Candied Pecans

Mint Chocolate Gluten Free Mug Cake

Yield: 2 people

Prep Time: 2 minutes

Cook Time: 1 minute

Total Time: 3 minutes

This one minute mint chocolate mug cake is soft, fluffy, decadent, and most importantly packed full of gooey mint chocolate flavor all in one simple and quick gluten free serving!

Ingredients

1.5 tablespoon coconut flour
1.5 tablespoon almond flour
1.25 tablespoon gluten free cocoa powder
1 tablespoon coconut sugar
½ teaspoon baking powder
pinch of salt
¼ cup plain almond milk
1 egg, beaten
¼ teaspoon peppermint extract
handful of chocolate chips

Instructions

Combine all dry ingredients together in a medium mixing bowl.
Add the almond milk, egg, and peppermint extract to the bowl and mix well. Fold in the chocolate chips last. LET SIT FOR 5 MINUTES.
Pour the dough into 1-2 ramekins and bake in the microwave on full power for approximately 60 seconds. *See "tips" section for baking time.

Notes

Microwaves vary so adjust your time accordingly.

Nutrition Information:

Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 231mgCarbohydrates: 32gFiber: 4gSugar: 24gProtein: 7g

Vegan Coconut Vanilla Fudge (Paleo, Dairy Free, Gluten Free)

Dec 8, 2019 · 4 Comments

This vegan fudge takes only 5 minutes worth of prep time and 5 simple ingredients to make. It tastes just like traditional fudge and it's also paleo, dairy free, and gluten free! Put this sweet fudge as well as some other "simple ingredients" on your front entryway table to welcome guests in during the holiday season!

It's definitely holiday time.

The hustle and bustle of the holiday season is in the air. One way that I am getting my home ready for the holiday season and holiday guests is by putting together a simple and quick welcoming table spread in my home's entryway.

When guests arrive, they will see a holiday-decorated table with a tray to set small items like car keys, hints of Fall's most memorable holiday scents thanks to a few new Glade® products, and a cute little platter full of vegan fudge that your guests will not be able to say no to.

The welcome table is a great way to make your guests feel welcomed and and at home.

My holiday table definitely has a bowl of this vegan fudge laid out on it and there's a second entry tale with another smaller dish of the vegan fudge in it too!

This vegan coconut vanilla fudge takes only 5 minutes worth of prep time and 5 simple ingredients to make. It's also paleo, dairy free, and gluten free! www.blessherheartyall.com

The only other vegan recipe on this site that is more popular than this vegan fudge recipe is our Vegan Butternut Squash recipe with Kale and Onion Sprouts. It's incredibly simple and is insanely delicious!

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Best Vegan Fudge Recipe:

I set out a holiday treat so that guests can taste some of the best holiday flavors as they walk in as well.

I love putting out this vegan vanilla coconut fudge. It's easy to pick up and grab with your fingers and doesn't crumble or need a napkin.

It's a no-fuss, no-mess, poppable treat.

The fudge is thick and tender, with rich vanilla and coconut flavors.

Vegan Fudge Ingredients:

unsweetened coconut flakes
coconut oil
coconut butter
maple syrup
vanilla extract
sprinkle of sea salt, optional

How to make vegan fudge:

For a full detailed instruction list, scroll down to the recipe card toward the bottom of this post.

Brown the coconut. In a skillet over medium heat, add the coconut flakes and coconut oil. Stirring regularly, cook the flakes until toasted golden brown. Remove from the skillet and allow to cool.
Grind the coconut. Once cooled, place the flakes in a food processor and pulse until finely ground.
Mix ingredients. Add the ground coconut flakes into a large bowl with all other ingredients, stirring very well.
Pour into your pan. Pour the fudge in an even flat layer in to the bottom of a small container and refrigerate for 1-3 hours or until hard.
Chill and enjoy. Remove from fridge and cut into 1" squares.

I actually toasted the coconut before I put it in the food processor and then combined it with vanilla maple syrup, and coconut butter, before putting it in the refrigerator to chill.

Once chilled I cut it into little squares, and put it in a cute little platter or bowl before placing it on my welcome table.

How to store leftover vegan fudge:

After your vegan fudge has come down to room temperature you can place your pieces of fudge in an airtight container in the fridge for up to a week!

Can you freeze vegan fudge?

Store your room-temperature vegan fudge in an airtight, freezer-friendly container in the freezer for up to 2 months.

The fudge will come out of the freezer very firm, so you may want to thaw the fudge for 10-15 minutes before devouring.

Vegan Coconut Vanilla Fudge (Paleo, Dairy Free, Gluten Free)

Yield: 12

Prep Time: 5 minutes

Total Time: 5 minutes

This vegan coconut vanilla fudge takes only 5 minutes worth of prep time and 5 simple ingredients to make. It's also paleo, dairy free, and gluten free!

Ingredients

1 ½ cups unsweetened coconut flakes
1 tablespoon coconut oil
¼ cup coconut butter
1 tablespoon maple syrup
½ teaspoon vanilla extract
sprinkle of sea salt, optional

Instructions

In a skillet over medium heat, add the coconut flakes and coconut oil. Stirring regularly, cook the flakes until toasted golden brown. Remove from the skillet and allow to cool.
Once cooled, place the flakes in a food processor and pulse until finely ground.
Add the ground coconut flakes into a large bowl with all other ingredients, stirring very well.
Pour the fudge in an even flat layer in to the bottom of a small container and refrigerate for 1-3 hours or until hard.
Remove from fridge and cut into 1" squares

Notes

After refrigerating the fudge, it may be easier to let is sit out for a few minutes before trying to cut it into pieces.

Nutrition Information:

Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 120Total Fat: 11gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 55mgCarbohydrates: 5gFiber: 3gSugar: 2gProtein: 1g

Gluten Free Pumpkin Mac and Cheese

Dec 8, 2019 · 14 Comments

This gluten free pumpkin mac and cheese recipe is the ultimate cheesy cool-weather comfort food. Gluten free pasta are cooked in a pumpkin, sage, and nutmeg sauce and just before serving are smothered in gooey cheddar and parmesan cheeses.

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Best Gluten Free Pumpkin Mac and Cheese!

Oh my goodness do I have a good one for y'all today! I've got a gluten free pumpkin macaroni and cheese dish that I just have to jump right into because I AM SOOOOOO EXCITED about it!

I absolutely LOVE mac n cheese recipes. Our first one on BHHY was our Spicy Bacon, Mushroom, and Truffle Oil Mac n Cheese and it was a HUGE hit!

Let me tell you all the reasons that I love this pumpkin mac and cheese:

It's a one-pot wonder. That's right, only one pot to clean up afterward.
It takes only 15 minutes from start to finish. This recipes uses your busy weeknight time very wisely and boils the noodles in the vegetable and spice broth until al dente at which point the ooey gooey cheese is added. I like to boil the noodles in the spices and broth over water because the noodles gently soak up the flavors as they cook. Oh my yum! Plus it skips the whole boil-in-water stage.
Just a few simple and quick ingredients. There's no fancy ingredients or long list of need-to-buys from the grocery store. I bet most if not all of the ingredients for this recipe are already in your kitchen.
It's a cozy fall-inspired comfort food with stick-to-your-ribs feels. Yeah it gives you the all the fall feels with the warm hints of pumpkin, sage, and nutmeg. Mmmmmmmmm.....
That cheese though. The ooey gooey cheese never gets old. The warm melty cheddar and that tasty sprinkle of parmesan finish the dish and make it pretty irresistible to not finish off every last cheesy drop.

This gluten-free pumpkin macaroni and cheese recipe is the ultimate cheesy fall comfort food. Gluten-free noodles are cooked in a pumpkin, sage, and nutmeg sauce and just before serving are smothered in gooey cheddar and parmesan cheeses.

Pumpkin Mac and Cheese Pairings:

Just like our Truffle Mac and Cheese recipe that is hearty and oh so filling, I’d recommend serving up bowls of this gluten free mac and cheese with a lighter side of greens attached like Air Fryer Asparagus, Quick Teriyaki Green Beans, or our Easy Bleu Cheese Green Beans!

Pumpkin Mac and Cheese Ingredients:

12 oz Gluten-Free Pasta
1 small yellow onion, diced
5 cups vegetable broth
pumpkin puree, not pumpkin pie filling
garlic cloves, minced
dried sage
sea salt
nutmeg
black pepper
16 oz sharp cheddar cheese, cubed
¼ cup shredded parmesan cheese
red pepper flakes and parsley to garnish, optional

What type of Gluten Free pasta to use?

Like I mentioned before, I use Barilla Gluten Free pasta because I like their combination of rice and corn in their product. The combination gives them the wonderful rice noodle flavor and the corn helps the noodle's texture so it tastes just like real pasta.

They also cook up really quickly and I can get the perfect al dente I want every time. They are ideal for quick and easy meals during the busy fall season and are part of my weekly Target grocery store purchase.

How to make Pumpkin Mac and Cheese:

For an in-depth description of the recipe, please scroll down to the full recipe card!

Combine the noodles, onion, vegetable broth, pumpkin puree, garlic, sage, sea salt, red pepper flakes, nutmeg, and pepper in a large sauce pan and boil until noodles are al dente (about 8-10 minutes).
Turn down the heat to low and add the cheese cubes and parmesan and stir continuously until the cheese is melted (about 2-3 minutes).
Serve and top with parsley.

Tips on making gluten free pumpkin macaroni and cheese:

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

You can use any cheese you like, but the cheddar makes the dish so warm and gooey and delicious that I would recommend having at least a bit of cheddar in the recipe if possible. Other cheeses that are amazing in the dish are fontina and gruyere.
Use a high quality gluten free noodle like Barilla® Gluten Free noodles because so many gluten free noodles fall apart or are grainy in texture. So you will either get mush or a weird crunch and neither is good for macaroni and cheese.

How to make your pumpkin mac and cheese fancy:

Serve your pumpkin macaroni and cheese in fancy serving bowls or use fancy or festive eating utensils!

Sprinkle a dash of seasoning on the top to add a touch of color, like a pinch of nutmeg, black pepper, or crushed red pepper flakes.

I love to add a sprinkle of green to the tops of each bowl of mac and cheese. This is easily done with chopped fresh parsley leaves. The parsley has such a mild flavor and the contrasting bright green really compliments the deep yellow-orange of the cheese sauce.

How to store leftover pumpkin mac and cheese:

You can store your leftover mac and cheese in an airtight container in the fridge for up to 3 days.

Make sure your pumpkin mac and cheese has cooled down to room temperature before putting in it’s airtight container.

How to reheat leftover pumpkin mac and cheese:

To reheat your macaroni and cheese, take out your refrigerated macaroni and place it on a covered microwave-safe plate or dish.

Place a spoonful of cream or milk, or even a tablespoon or two of extra vegetable broth in with your mac and cheese, give it a good stir, and place it in the microwave.

Microwave on high for 30 seconds, stir, and check to see if it needs more time.

Continue this 30 second process until your mac and cheese is heated to your preferred temperature.

Then enjoy it once again!

More gluten-free pasta recipes to dive into:

More delicious gluten free pasta recipes:

I partnered with Barilla®, 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.

Gluten-Free Pumpkin Mac and Cheese

Yield: 4

Cook Time: 15 minutes

Total Time: 15 minutes

This gluten-free pumpkin macaroni and cheese recipe is the ultimate cheesy fall comfort food. Gluten-free noodles are cooked in a pumpkin, sage, and nutmeg sauce and just before serving are smothered in gooey cheddar and parmesan cheeses.

Ingredients

12 oz Gluten-Free Pasta
1 small yellow onion, diced
5 cups vegetable broth
1 cup pumpkin puree, not pumpkin pie filling
3 cloves garlic, minced
½ teaspoon dried sage
¼ teaspoon sea salt
⅛ teaspoon nutmeg
⅛ teaspoon black pepper
16 oz sharp cheddar cheese, cubed
¼ cup shredded parmesan cheese
red pepper flakes and parsley to garnish, optional

Instructions

Combine the noodles, onion, vegetable broth, pumpkin puree, garlic, sage, sea salt, red pepper flakes, nutmeg, and pepper in a large sauce pan and boil until noodles are al dente (about 8-10 minutes).
Turn down the heat to low and add the cheese cubes and parmesan and stir continuously until the cheese is melted (about 2-3 minutes).
Serve and top with parsley.

Notes

To reheat your macaroni and cheese, take out your refrigerated macaroni and place it on a covered microwave-safe plate or dish. Place a spoonful of cream or milk, or even a tablespoon or two of extra vegetable broth in with your mac and cheese, give it a good stir, and place it in the microwave. Microwave on high for 30 seconds, stir, and check to see if it needs more time.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 713Total Fat: 41gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 116mgSodium: 1939mgCarbohydrates: 55gFiber: 12gSugar: 5gProtein: 34g

Bacon Truffle Mac and Cheese

Dec 7, 2019 · 8 Comments

This gluten-free truffle mac and cheese recipe will blow your socks off in under 30 minutes! Let's combine bacon, mushrooms, truffle oil, some heat, and mac and cheese, shall we? Then we will create spicy, creamy, cheesy macaroni and cheese perfection.

I can not explain to you how excited I am for Thanksgiving this year! We are visiting my brother in his new place {just happens to be a beautiful horse farm!} and I get to see it for the first time! Plus... we will be in Nashville.... so #NashVegas and all that jazz.....

With all the fun and excitement and activities I am sure we will be doing over the Thanksgiving holiday, I don't want to put too much pressure on the sister-in-law to cook everything. She's already hostessing {is that even a word?} everything else.

So how about I cook up some delicious, savoury, sticky-to-your-ribs sides that are both gluten-free and terribly unhealthy for you {but for one day that doesn't matter... does it?}.

So of course I had to throw out this truffle mac and cheese side for all the world to see because... well... because it's amazing.

This spicy gluten-free mac and cheese recipe will blow your socks off in under 30 minutes! Let's combine bacon, mushrooms, truffle oil, some heat, and mac and cheese, shall we? Then we will create spicy, creamy, cheesy perfection. www.blessherheartyall.com

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Best Truffle Mac and Cheese on the planet!

It's decadent and hearty and oh yeah - it's gluten-free!

It's thick, it's creamy, it's bacon-y, it's mushroomy-y, it's truffle-y...you get the picture. It's got all the most delicious savoury bits in it all mixed up into one bowl!

It's also spicy, which you can leave out if you want to by keeping the crushed red chili flakes off of the dish.

Truffle Mac and Cheese Pairings:

Because this truffle mac and cheese dish is so filling and hearty, I'd recommend serving up bowls of this gluten-free pasta with a lighter side of greens attached like Air Fryer Asparagus, Quick Teriyaki Green Beans, or our Easy Bleu Cheese Green Beans!

What is a truffle?

A truffle is a type of mushroom. Truffles come in many different white and black varieties and vary in price.

Most people would consider truffles as an expensive purchase, sometimes prices reaching over $1,000!

Wide Open Eats has a great article on Why Truffles are so Expensive.

Truffle Mac Ingredients:

12 oz . gluten free pasta
1-2 tablespoon truffle oil
4 strips thick-cut bacon, cooked and crumbled
1 cup mushrooms, chopped
¼ teaspoon coarse sea salt
½ teaspoon garlic powder
2 cups heavy cream
12 oz . white sharp cheddar cheese, shredded
rosemary for garnish
1 teaspoon crushed red pepper flakes

Ingredient substitutions:

Cream. If you don't have heavy cream you can use whole milk.

Cheese. If you don't have white cheddar cheese on hand, you can substitute it for another white cheese and you will get similar final results. White cheeses that would make good sub-ins for white cheddar include swiss, goat cheese, mozzarella, or my top recommendation would be to substitute it with orange cheddar cheese that you may have on hand.

What should I look for in truffle oil?

There are true truffle oils and then there are imposters.

True truffle oil has two things in it. Truffles and oil.

In fact, you may be able to see little bits of truffle in the bottle of truffle oil.

True truffle oils are going to be more expensive to buy than the imposter oils.

The fake truffle oils have extra things in them besides oil and truffles, maybe some flavorings or chemicals.

These "truffle oils" tend to be much lower in price than actual true truffle oils.

No matter which type of truffle oil you purchase, your truffle mac and cheese will turn out the same.

So don't stress about if your truffle oil is legit or not. It's gonna taste decadent either way!

How to make decadent truffle macaroni and cheese:

For the full detailed recipe, scroll down to view the recipe card!

Cook the gluten-free noodles according to package directions and set aside.
In a large skillet, heat the truffle oil over medium heat and add the salt, garlic powder, and mushrooms. Cook the mushrooms until fully cooked.
Add in the heavy cream and allow to almost boil. Once almost to a boil, add in the cheese and bring down to low heat. Allow the cheese to melt, stirring continuously.
Add the red pepper flakes and bacon. Combine the cheese sauce with the noodles.
Garnish with rosemary and extra sea salt and red pepper flakes to taste.

What to top your truffle mac and cheese with:

I top mine off with too many more bacon crumbles, a pinch of rosemary, a dash more red pepper flakes... and a big ol' spoon for face-stuffing!

How to store leftover truffle macaroni and cheese:

You can store your leftover macaroni and cheese in an airtight container in the fridge for up to 3 days.

Make sure your truffle mac and cheese has cooled down to room temperature before putting in it's airtight container.

How to reheat truffle mac and cheese:

To reheat your macaroni and cheese, take out your refrigerated macaroni and place it on a covered microwave-safe plate or dish.

Place a spoonful of extra cream or milk in with your mac and cheese, give it a good stir, and place it in the microwave.

Microwave on high for 30 seconds, stir, and check to see if it needs more time.

Continue this 30 second process until your mac and cheese is heated to your preferred temperature.

Then enjoy it once again!

More gluten-free pasta recipes to dive into:

Bacon Truffle Mac and Cheese

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

12 oz . gluten-free pasta
1-2 tablespoon truffle oil
4 strips thick-cut bacon, cooked and crumbled
1 cup mushrooms, chopped
¼ teaspoon coarse sea salt
½ teaspoon garlic powder
2 cups heavy cream
12 oz . white sharp cheddar cheese, shredded
rosemary for garnish
1 teaspoon crushed red pepper flakes

Instructions

Cook the GF noodles according to package directions and set aside.
In a large skillet, heat the truffle oil over medium heat and add the salt, garlic powder, and mushrooms. Cook the mushrooms until fully cooked.
Add in the heavy cream and allow to almost boil. Once almost to a boil, add in the cheese and bring down to low heat. Allow the cheese to melt, stirring continuously.
Add the red pepper flakes and bacon. Combine the cheese sauce with the noodles.
Garnish with rosemary and extra sea salt and red pepper flakes to taste.

Notes

You can substitute whole milk for the heavy cream and you can sub-in orange cheddar cheese for the white cheddar cheese if needed.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 1018Total Fat: 84gSaturated Fat: 46gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 231mgSodium: 930mgCarbohydrates: 34gFiber: 3gSugar: 5gProtein: 34g

3-Ingredient Skinny Peppermint Stick Milkshake

Dec 6, 2019 · 17 Comments

This 3-ingredient skinny peppermint milkshake uses healthy ingredients to make thick, creamy, minty shakes in just seconds! Quick.... go grab your blender!

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Best Peppermint Milkshake ever!

I have to be very honest with y'all....

I just made these for the first time the other day. These skinny peppermint stick milkshakes were an idea I came up with last winter but they didn't come to fruition until this past week.

I substituted the traditional shake's milk and ice cream with almond milk and frozen non-fat greek yogurt and added a splash of peppermint extract for good measure.

The results are a thick, creamy, minty masterpiece!

But the slurpable treat doesn't make it far.

Today I made them on my kitchen island and that's about as far as they got before all four shakes disappeared in a couple of thirsty hands.

I did get a few seconds to snap some pictures with my new camera that I got for Christmas. Eeeeek!

But again, these bad boys didn't make it off the kitchen counter so y'all get the visual of a stark white formica countertop and a messy blender as picture backdrops.

Why????? Because these skinny peppermint stick milkshakes are too good not to share with y'all but also too good to let sit around for "pretty backdrops" IRL.

This 3-ingredient skinny peppermint stick milkshake uses healthy ingredients to make thick, creamy, and minty shakes in just seconds! Go grab your blender!

What to serve alongside Peppermint Milkshakes:

These peppermint stick milkshakes go so well paired with other sweet snacks that can be munched on such as the best gluten-free gingerbread cookies on the planet, gluten-free dark chocolate cake, 1-minute gluten-free mint chocolate mug cake, no-bake cookie dough truffles, the always-delicious no-bake s'more cake, gluten-free thin mint cookies, or gluten-free vanilla marshmallows!

Peppermint Stick Milkshake Ingredients:

4 cups non-fat greek yogurt, frozen
1 ¾ cups unsweetened almond milk
2 teaspoon pure peppermint extract
whipped cream, coconut cream, crushed peppermint candies, or candy canes as garnishes

How to make quick peppermint milkshakes at home:

Combine the greek yogurt, almond milk, and peppermint extract in your blender and blend until smooth.
Pour in cups of choice and top with garnishes if desired. Enjoy!

What type of blender to use?

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

Any blender will work for this recipe. But I love having a high power blender at home, like the Ninja blender I have in my kitchen. I also have a Cuisinart blender that does beautifully too.

What to top your peppermint milkshakes with:

You mean besides peppermint sticks and candies?!?

A deliciously large dollop of sweet whip cream always helps!
How about some festive holiday sprinkles!
And what about a few fresh mint leaves!
Don't forget about a cute-designed straw, the wider the straw, the better for milkshake consumption!

Doubling or halving the milkshake recipe:

If you want to double this milkshake recipe, so right ahead.

You will more than likely need to make your double batch in two seperate blender sessions.

A double batch of ingredients may be too much for one blender to hold at one time.

Halving the recipe is really really simple.

Use half the amount of each ingredient and when you are ready to blend, you will turn that blender on for just a few quick seconds to get that dreamy creamy milkshake you've been wanting to get your hands on!

Adding alcohol to peppermint milkshake:

Yes! Use your choice of alcohol (oh hey there rum! Oh hey there Bailey's!) to make your peppermint milkshake boozy!

I'd recommend 1 oz. of alcohol per milkshake, so for the original recipe, place no more than 4 ounces of spirits into your blender.

You don't want to put too much booze in your milkshake or it may become runny and not as thick and creamy as you want it!

More delicious drink ideas:

3-Ingredient Skinny Peppermint Stick Milkshake

Yield: 4

Prep Time: 2 minutes

Total Time: 2 minutes

This 3-ingredient skinny peppermint stick milkshake uses healthy ingredients to make thick, creamy, and minty shakes in just seconds! Quick.... go grab your blender!

Ingredients

4 cups non-fat greek yogurt, frozen
1 ¾ cups unsweetened almond milk
2 teaspoon pure peppermint extract
whipped cream, coconut cream, crushed peppermint candies, or candy canes as garnishes

Instructions

Combine the greek yogurt, almond milk, and peppermint extract in your blender and blend until smooth.
Pour in cups of choice and top with garnishes if desired. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 281Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 115mgCarbohydrates: 46gFiber: 0gSugar: 41gProtein: 6g

Instant Pot Ham

Dec 5, 2019 · 12 Comments

Instant Pot Ham combines the ease of the pressure cooker with the deliciousness of a perfectly tender, juicy ham, all in under 10 minutes! Create a sweet and savory homemade glaze from the extra liquids in the Instant Pot too for the ultimate 1-pot dish!

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Best Instant Pot Ham recipe:

That's right!

This is by far the best Instant Pot Ham recipe on the internet.

This recipe is so easy and quick to make. There's only one dish that creates this entire feast, the inner pot of your Instant Pot!

The ham comes out perfect tender and juicy every. single. time! It's virtually foolproof! If I can do it, you can do it!

Not only does this ham cook up in just minutes with just a few simple ingredients, but this recipe will also show you how to make the most decadent sweet a savory saucy - glaze that you will want to put on everything!

I put it on my ham, I put it on my leftover, I saute vegetables in it, a drizzle the glaze over rice. It goes well with everything!

What to serve with Instant Pot Ham:

What about an easy side of greens, such as Air Fryer Asparagus, Easy Bleu Cheese Green Beans, Bacon Walnut Brussel Sprouts, Parmesan Quinoa, or Skinny Greek Yogurt Broccoli Salad!

What type of ham works in a pressure cooker?

Spiral cut. No matter if you want to use a boneless or bone-in ham, make sure that it is spiral-cut.

Spiral cut hams are sooooooo much easier to cook and serve up. TRUST me! You will want a spiral-cut ham!

Boneless vs. bone-in. There are pros and cons to each!

Boneless hams will take less time to cook in your Instant Pot.

Bone-In hams will take 3-4 more minutes to cook in the pressure cooker but will have the extra savory flavors that only come from cooking meat on the bone!

Instant Pot Ham Ingredients:

16 oz pineapple juice
½ cup honey
⅓ cup brown sugar
1.5 tablespoon dijon mustard
1 teaspoon ground cloves
1 spiral-cut ham

If you don't have honey on hand you can definitely use maple syrup. I have this happen to me a handful of times!

Is there a sauce or glaze with this recipe?

Yes! You can definitely turn the reserve liquids into a thickened sauce for a delicious sweet and savory ham glaze!

After you cook your ham in your Instant Pot you can saute or "sear" the reserve juices down until the liquids are reduced to about ¼ the original amount and it starts to thicken.

To reach that thickened-sauce stage, you will need to set your pressure cooker to the "saute" or "sear" setting and allow the liquids to simmer and boil down to around ¼ the amount of liquids that you started with after your ham was done, stirring occasionally.

I usually add in 1-2 tablespoons of cornstarch while simmering to help the glaze thicken a bit quicker as you can see from the step-by-step video tutorial I made for this recipe.

This is a great time to allow your ham to cool for a bit and to carve your ham up to be served.

This will likely take between 15-30 minutes depending on how much of the leftover liquids your ham produces.

The reduced liquids will still produce a cup or more of ham sauce to your delicious, beautiful glaze!

How to make Instant Pot Ham:

Combine and mix the pineapple juice, honey, brown sugar, mustard, and cloves thoroughly together in a medium mixing bowl.
Place the ham, flat side down in the bottom of your Instant Pot's inner pot.
Pour the mixed liquids over the ham, allowing the liquids to run over all sides of the ham.
Close up your Instant Pot (making sure the pressure cooker has it's venting mechanism closed), set your Instant Pot to the and cook according to how long your ham should cook for (See the section below on cook times!)

Pressure Cooker Ham Cook Times:

How long to cook boneless ham in Instant Pot or pressure cooker:

3 pound ham = 4-5 minutes
4 pound ham = 5-6 minutes
5 pound ham = 6-7 minutes
6 pound ham = 7-8 minutes
7 pound ham = 8-9 minutes
8 pound ham = 9-10 minutes
9 pound ham = 10-11 minutes

*For bone-in hams, simply add in 3-4 minutes to your cook time. So for instance, the ham I cooked for these photos was a 9 pound ham and it was bone-in.

So I cooked my 9 pound ham for the 11 minutes it takes for that size ham PLUS I added 4 minutes for the fact that it was a bone-in ham. So the total cook time for my ham was 15 minutes.

What type of pressure cooker can I use?

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

You will need a pressure cooker and some jasmine rice! Obvi, as the title insinuates, this dish uses an Instant Pot but you can always use a different brand of pressure cooker to create the same masterpiece of rice perfection.

I highly recommend two pressure cookers that I use in my own kitchen.

The first is the 6 Quart Instant Pot.

The other pressure cooker is my beloved Pampered Chef Quick Cooker.

No matter which pressure cooker is on your kitchen counter, follow these foolproof steps to perfectly cooked jasmine rice!

How to store leftover Instant Pot Ham:

You should store your leftover cooked ham in an airtight container in the fridge for up to 2 days.

I guarantee that it will not last that long! No way!

It will be devoured way before those few days are up, especially since it’s so easy to reheat it and get it straight into your belly!

How to freeze instant pot ham:

Place your cooled cooked Instant Pot ham and place it in freezer-safe zippie bags (marked with the cooked date on it) with the extra air squeezed out.

These baggies filled with delicious ham stay good for up to 3-4 months in the freezer!

To reheat from frozen, simply take out the frozen baggie of ham from the freezer, allow the bag to thaw in the fridge (may take a day or two) and then follow the directions just below on 'How to reheat left ham'.

How to reheat leftover pressure cooker ham:

To reheat your Instant Pot Ham, simply place your desired amount of ham in a microwave-safe dish and microwave it covered on high.

Microwave times will vary because of the amount of ham you are reheating and how hot you like your reheats.

Typically I would recommend microwaving your ham for a time between 60-120 seconds. Please be careful because the meat may come out scorching hot. Don’t get carried away and burn yourself!

What to do with leftover ham?

I highly recommend using any leftover Instant Pot Ham that you may have on a handful of delicious recipes, including these Gluten-Free Ham and Cheese Hot Pockets or Dinner At The Zoo's Ham and Corn Chowder, as long as you make it gluten-free of course!

More hearty meat entrees for you to try:

Instant Pot Ham

Yield: 10

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Instant Pot Ham combines the ease of the pressure cooker with the deliciousness of a perfectly tender, juicy ham, all in under 10 minutes! Create a sweet and savory homemade glaze from the extra liquids in the Instant Pot too for the ultimate 1-pot dish!

Ingredients

16 oz pineapple juice
½ cup honey
⅓ cup brown sugar
1.5 tablespoon dijon mustard
1 teaspoon ground cloves
1 spiral-cut ham

Instructions

Combine and mix the pineapple juice, honey, brown sugar, mustard, and cloves thoroughly together in a medium mixing bowl.
Place the ham, flat side down in the bottom of your Instant Pot's inner pot.
Pour the mixed liquids over the ham, allowing the liquids to run over all sides of the ham.
Close up your Instant Pot (making sure the pressure cooker has it's venting mechanism closed), set your Instant Pot to the and cook according to how long your ham should cook for (See the section below on cook times!)

Notes

After you cook your ham in your Instant Pot you can saute or "sear" the reserve juices down until the liquids are reduced to about ¼ the original amount and it starts to thicken.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 196mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 3g

If you make my Instant Pot Ham, 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 Ham recipe, be sure to follow me on social media so you never miss a mouth-watering post:

Easy BBQ Thyme Pork Roast

Dec 4, 2019 · Leave a Comment

This juicy BBQ thyme pork roast is so tender with cola actually cooked right into the smothered sauce. The fresh thyme gives it an herbally component and the salty fries are the perfect partner!

Yea you read that right.

The cola makes the meat so tender and adds a bit of zest and bite, so it's both savory, sweet, and bold!

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Best BBQ Thyme Pork Roast:

And what better way to break in my new-to-me kitchen in my new-to-me house than to make this delicious sweep-me-off-my-feet recipe paired with salty homemade french fries and a crisp chilled Diet Coke with it's new look for a simple and quick meal in around 35 minutes.

Do I have your attention now?

I have been craving to start making new recipes for the blog but until I got myself all moved into my new place there was no way I could pull it all off.

Between teaching, packing and moving, and the flu I'm pretty sure the only thing that has kept me going are these new cans of Diet Coke. I've definitely been keeping them in business.

So yea, I'm not going to show you pictures of what my house looks like.

Towers of boxes, waaaay too many kitchen gadgets, and in desperate need of a complete gut job, my little flip is not ready to be introduced.

I'd rather just focus on the meat on plate. Mmmk?

Easy BBQ thyme pork roast made with Diet Coke!

What to pair with your BBQ Pork Roast:

I highly recommend parking your deliciously juicy pork roast right next to some Parmesan Quinoa, a slice of savory Gluten-Free Zucchini Bread, an Air Fryer Baked Potato, or a heaping pile of Baked Parmesan Sweet Potato Fries!

If you are looking to add some greens, you should definitely feast your eyes on either making Air Fryer Asparagus spears, Quick Blue Cheese Green Beans, Easy Teriyaki Green Beans, or Bacon Walnut Brussel Sprouts.

Baked BBQ Thyme Pork Roast Ingredients:

1 1-3 pound pork tenderloin
1 cup BBQ sauce
½ cup Diet Coke
2 tablespoon fresh thyme, plus more for garnish
3 cups sliced potatoes
2 tablespoon olive oil
salt to taste

How to make BBQ thyme pork roast:

Preheat your oven to 425*F. In a small saucepan combine the BBQ sauce, cola, and thyme. Allow to simmer for 10-15 minutes or until reduced to about ½ the original amount.
While the sauce is simmering prepare your french fries. Place the potato slices in a mixing bowl with the olive oil and a dash of salt, stir and place them on the bottom of a four-sided baking sheet lined with parchment paper. Leave a small amount of room in the center of the pan to place your pork roast.
Once your sauce has reduced place your tenderloin in the center of your baking sheet and drizzle ½ the sauce over top the roast and cook for 20-30 minutes or until the center of the roast is 150*F. Place the rest of the sauce on the top of the roast and then broil the meal for 1-3 minutes to create a glaze and crisp up the french fries.
Serve with extra fresh thyme and a crisp cool soda. Enjoy!

How to store leftover baked pork roast:

You should store your leftover cooked pork roast in an airtight container in the fridge for up to 2 days.

I guarantee that it will not last that long! No way!

It will be devoured way before those three days are up, especially since it’s so easy to reheat it and get it straight into your belly!

How to reheat refrigerated pork roast:

To reheat your BBQ pork roast, simply place your desired amount of pork roast in a microwave-safe dish and microwave it covered on high.

Microwave times will vary because of the amount of pork your are reheating and how hot you like your reheats.

Typically I would recommend microwaving your pork roast for a time between 60-120 seconds. Please be careful because the meat may come out scorching hot. Don’t burn yourself!

More delicious gluten-free pork recipes:

Easy BBQ Thyme Pork Roast

Yield: 4 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Easy BBQ thyme pork roast made with Diet Coke for added zest! A super simple meal that's sweet and savory that the whole family will love!

Ingredients

1 1-3 pound pork tenderloin
1 cup BBQ sauce
½ cup Diet Coke
2 tablespoon fresh thyme, plus more for garnish
3 cups sliced potatoes
2 tablespoon olive oil
salt to taste

Instructions

Preheat your oven to 425*F. In a small saucepan combine the BBQ sauce, Diet Coke, and thyme. Allow to simmer for 10-15 minutes or until reduced to about ½ the original amount.
While the sauce is simmering prepare your french fries. Place the potato slices in a mixing bowl with the olive oil and a dash of salt, stir and place them on the bottom of a four-sided baking sheet lined with parchment paper. Leave a small amount of room in the center of the pan to place your pork roast.
Once your sauce has reduced place your tenderloin in the center of your baking sheet and drizzle ½ the sauce over top the roast and cook for 20-30 minutes or until the center of the roast is 150*F. Place the rest of the sauce on the top of the roast and then broil the meal for 1-3 minutes to create a glaze and crisp up the french fries.
Serve with extra fresh thyme and a crisp cool Diet Coke. Enjoy!

Fresh Pork Breakfast Tacos

Dec 3, 2019 · Leave a Comment

Easy and fresh pork breakfast tacos are a simple and healthy option to make for a filling 30-minute breakfast that the whole family will love! Juicy and tender pork pieces are mixed with fluffy scrambled eggs, crisp chopped vegetables, and fresh cilantro pieces!

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Best pork breakfast tacos:

These pork breakfast tacos are just another pork favorite in a long pork lineup here on BHHY.

Every time I make Garlic Honey pork Loin, Southern Glazed Pork Chops, and my Spicy Sticky Asian Ribs I completely decide that yes, pork is definitely my favorite meat.

It's not just the other white meat to me.

It's THE meat.

Why pork tenderloin for breakfast?

Most people don't think of pork tenderloin when they think of breakfast.

Who sticks tenderloin in their tacos?

Well don't knock it till you've tried it.

These pork pieces don't get any more tender or juicier. SO that's why they are here on these amazing pork breakfast tacos.

The pork tenderloin makes the dish.

Easy and fresh pork breakfast tacos are a simple and healthy option to make for a filling gluten free breakfast that the whole family will love!

What to pair with your pork breakfast tacos:

Might I suggest some Instant Pot Quinoa nestled next to your savory delicious tacos.

Or maybe some Air Fryer Bacon!!!! So tender-crisp and without all that extra grease!

Or how about a nice corn side of Mexican Street Corn Salad. Mmmmmm.....

Or what about some savory and a touch spicy, muffins!!!! Look out world, because these gluten-free Jalapeno Cheddar Cornbread Muffins are the real deal!

Pork Breakfast Taco Ingredients:

I used Smithfield's Garlic & Herb Pork Tenderloin. I got ~~pretty~~ really giddy at the fact that I would be adding this pork breakfast taco recipe to the BHHY library.

It's needed to make it's appearance on these pages for some time now.

Not only do these breakfast tacos use juicy pieces of lightly flavored tenderloin, but they pack a punch of flavor with their fresh vegetables and herbs.

Cilantro.

Hey there lover.

Of course there is the fluffy eggs...

Add a splash of milk to make your eggs as fluffy and light as ours are.

Then heat your corn tortillas on a warm skillet for a minute or two to make them conform to all of the delicious bits that you will be over-stuffing inside of them.

How to make Pork Breakfast Tacos:

Roast the pork loin according to package instructions until fully cooked. I will sometimes cut my tenderloin into three equal halves for a quicker cooking breakfast.
While the pork tenderloin is roasting, scramble your eggs by applying cooking spray or coconut oil to the bottom of a large skillet over medium heat. Add the beaten eggs and milk to the warmed skillet and cook and stir the eggs until soft and fluffy. Remove from heat.
Warm your tortillas in a small skillet over low heat. Once the edges of each tortilla start to bubble up a bit, flip the tortilla over to the other side for an additional 30 seconds before removing, placing them on a plate, and keeping them covered under a towel until ready to eat.
Once the pork is cooked thoroughly, remove from heat and let stand 5 minutes before cutting up to small pieces.
To make your pork breakfast tacos, place the scrambled egg in the bottom of a warmed tortilla and top with pork pieces, tomatoes, bell pepper, salsa, cheese, and cilantro. Enjoy while warm!

How to prepare and heat your taco's tortillas:

You can certainly make your own homemade tortillas, like our Almond Parmesan Tortilla Wraps, or Sweet As Honey's homemade corn tortillas!

No matter if you are using homemade tortillas from scratch or you are using store-bought like I did here in this taco recipe, you'll want the tortillas nice and warm when you bite into them.

To warm your tortillas up nicely, place a medium to large skillet on a warm burner over medium heat.

Place each tortilla in the skillet for about 30 seconds, then flipping it over for another 30 seconds, or until it is nice a warm to the touch.

Remove the torilla from the hot skillet and store on a dinner plate that has a clean dish towel covering it, to keep in the heat to keep your tortillas warm until you have heated all the tortillas you need.

You can also store the warmed tortillas in your oven or microwave while you are waiting for the rest of the tortillas to heat up or while you are waiting to eat!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

Pro Tips for these pork breakfast tacos:

Make your scrambled eggs and heat up your corn tortillas while your pork loin is roasting to save on time. Slice those veggies up during that time too!
Nonstick skillets will help make clean up of this recipe a breeze.
How to slice up your pork pieces: I tried slicing the loin into coin slices, chopped in 1" cubes, and into thin ½" strips and I found that the cubed pieces were easiest to fit inside the small tortillas.

How to Store Leftover Breakfast Tacos:

You can store leftover breakfast taco ingredients in an airtight container in the fridge for up to 2 days.

I highly recommend that you store your tortillas in a different container (or if you bought store-bought tortillas, you put the extras back in the back that they came in!) so that they don't become soggy.

Same goes for your veggies if you have extra veggies that you want to store in the fridge, keep them separate from the eggs and pork tenderloin ingredients.

How to reheat leftover chilled breakfast tacos:

Reheating your leftover breakfast tacos is a sinch!

Simply place your eggs and pork tenderloin in a microwave-safe dish and microwave anywhere from 45-90 seconds depending on the amount you are reheating and how hot you like your leftovers.

At the same time, you can be reheating your tortillas as was described earlier in this post.

And then all that is left is to take out those veggies that you stored away in your fridge!

Now you've got yourself a second breakfast! Go YOU!

More gluten-free breakfast ideas:

Fresh Pork Breakfast Tacos

Yield: 4 people

Cook Time: 30 minutes

Total Time: 30 minutes

Easy and fresh pork breakfast tacos are a simple and healthy option to make for a filling 30-minute breakfast that the whole family will love!

Ingredients

1 package Smithfield Marinated Grilled Pork Tenderloin
8 large eggs, beaten
2 tablespoon milk
cherry tomatoes, halved
bell pepper, diced
salsa, shredded cheese, and fresh chopped cilantro for garnish
1 bag corn tortillas

Instructions

Roast the pork loin according to package instructions until fully cooked. I will sometimes cut my tenderloin into three equal halves for a quicker cooking breakfast.
While the pork tenderloin is roasting, scramble your eggs by applying cooking spray or coconut oil to the bottom of a large skillet over medium heat. Add the beaten eggs and milk to the warmed skillet and cook and stir the eggs until soft and fluffy. Remove from heat.
Warm your tortillas in a small skillet over low heat. Once the edges of each tortilla start to bubble up a bit, flip the tortilla over to the other side for an additional 30 seconds before removing, placing them on a plate, and keeping them covered under a towel until ready to eat.
Once the pork is cooked thoroughly, remove from heat and let stand 5 minutes before cutting up to small pieces.
To make your pork breakfast tacos, place the scrambled egg in the bottom of a warmed tortilla and top with pork pieces, tomatoes, bell pepper, salsa, cheese, and cilantro. Enjoy while warm!

Notes

How to slice up your pork pieces: I tried slicing the loin into coin slices, chopped in 1" cubes, and into thin ½" strips and I found that the cubed pieces were easiest to fit inside the small tortillas.

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 231Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 395mgSodium: 272mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 21g

Instant Pot Basmati Rice

Dec 2, 2019 · 10 Comments

Instant Pot Basmati Rice is the easiest and quickest way to make this aromatic rice in your kitchen! This easy foolproof basmati rice comes out of the pressure cooker perfectly fluffy every time for a quick side dish to any meal!

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Best Instant Pot Basmati Rice:

This Basmati Rice recipe uses an Instant Pot or any other pressure cooker you may have in just mere minutes to create foolproof, perfect-every time basmati rice.

The simple fragrant white rice comes out hot and fluffy. It's just perfect!

No more burnt, mushy, or hard clumpy rice!

What to pair with basmati rice:

Fluffy basmati rice goes well with pretty much everything. Dishes like One-Pan Baked Gluten-Free General Tso's Chicken and One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken are always served with Instant Pot Basmati Rice.

Popular recipes like Blackened Chicken, Asian Honey Chicken, and Champagne Mushroom Chicken Skillet are great choices because the basmati rice tends to soak up many of the awesome flavors radiating from these main dishes!

Recipes that smother the basmati rice in their delicious savory sauces are another hot pick. Try Slow Cooker Gluten-Free Chicken Marsala, One-Pot Garlic Mushroom Chicken Skillet, and the Instant Pot Pork Chops with Gravy!

Pressure Cooker Basmati Rice Ingredients:

Basmati rice, rinsed
water
+/- butter
cooking spray

How to make this recipe:

Rinse your basmati rice in the sink under cool water with a strainer. Cover the bottom of your Instant Pot with cooking spray or use a olive oil mister.
Place the rinsed rice in the bottom of the pressure cooker, then add then water and optional butter, then stir and place the lid on the Instant Pot, making sure the pressure cooker is sealed and not set to "vent".
Turn on the pressure cooker and set it to "rice" setting with 4 minutes of cook time. Once the timer is up, allow the Instant Pot to naturally release for 10 minutes.
After the 10 minutes of natural release, manually release any of pressure still left in the cooker. Remove the lid, fluff the rice with a spoon, and serve!

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

What tools to use for basmati rice?

You will need a pressure cooker and some basmati rice! Obvi, as the title insinuates, this dish uses an Instant Pot but you can always use a different brand of pressure cooker to create the same masterpiece of rice perfection.

I highly recommend two pressure cookers that I use in my own kitchen.

The first is the 6 Quart Instant Pot.

The other pressure cooker is my beloved Pampered Chef Quick Cooker.

No matter which pressure cooker is on your kitchen counter, follow these foolproof steps to perfectly cooked basmati rice!

Instant Pot Basmati Rice Tips:

There is a difference between plain "white rice" and "basmati rice". Basmati rice has a somewhat longer in length than a rice like jasmine or sticky rice. The texture is a little less of a sticky texture than traditional white rice too, and is known for being aromatic, fragrant, and light!
Use that 1:1 ratio. That's right! Use a 1 cup basmati rice, to 1 cup water ratio for this recipe to keep it at that perfect consistency!
If you want to cook more rice, double or even triple the basmati rice amount using the 1:1 rice to water ratio, use the same cooking time and settings, just remember to use the same amount of rice as you are using of water!
Sprinkle your Instant Pot Basmati Rice with your favorite herbs. In the case of white rice, our go-to herb is always a healthy dose of green onion!
Cook the rice as soon as you rinse the water over the rice. If you let the rice sit in water, the rice will absorb the water which will throw off the rice:water ratio.
Making rice in the Instant Pot is super easy! There's absolutely no stirring or watching the pot needed - throw those old stove-top rules out the window.
Use a fine strainer to rinse the rice with. I have a fine strainer that I bought at the Dollar Store when I was in college 13 years ago and it still does the trick! The reason why we rinse the rice is to wash away any residual starch left on those processed pieces of grain. Just do it! Your rice will turn out perfect if you rinse!
Measure the rice in a dry measuring cup, place it in the fine strainer, and rinse it well, spending at least 30 seconds rinsing the rice.

How to store leftover basmati rice:

Store leftover basmati rice in an airtight container in the refrigerator for up to 3-4 days.

Reheating is easy! just place the stored leftover rice in the microwave for 30-90 seconds depending on the amount that you are reheating at one time.

Store uncooked white rice in a sealed container in a dry and dark place.

Want more easy rice recipes?

Well here ya go!

Recipe Summary:

If you make my Pressure Cooker Rice, 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 Basmati Rice recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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Instant Pot Basmati Rice

Yield: 6

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Ingredients

1 cup basmati rice
1.5 cup water
1 tablespoon butter (optional)
cooking spray

Instructions

Rinse your basmati rice in the sink under cool water with a strainer. Cover the bottom of your Instant Pot with cooking spray or use a olive oil mister.
Place the rinsed rice in the bottom of the pressure cooker, then add then water and butter, then stir and place the lid on the Instant Pot, making sure the pressure cooker is sealed and not set to "vent".
Turn on the pressure cooker and set it to "rice" setting with 4 minutes of cook time. Once the timer is up, allow the Instant Pot to naturally release for 10 minutes.
After the 10 minutes of natural release, manually release any of pressure still left in the cooker. Remove the lid, fluff the rice with a spoon, and serve!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 52Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 18mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 1g