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Name: Avocado Pasta Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: one 12 oz. package of gluten-free noodles*; 2 ripe avocados, peeled and pits removed; 1/4 cup fresh cilantro, plus a little more for a garnish; 1 jalapeno, deseeded if ya like less spice; 1 cup greek yogurt; 2/3 cup milk, we used skim milk; 1 1/2 tablespoon lime juice; 2 teaspoon cumin; salt and pepper to taste; 4 cloves garlic, minced; 1 cup corn kernels; 3/4 cup tomato, diced; 1 medium bell pepper, deseeded and diced; 1 tablespoon coconut oil; cotija cheese for garnish, or other type of cheese crumbles

Baja Avocado Pasta Sauce

Aug 29, 2019 · 21 Comments

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

Baja Avocado Pasta Sauce is a creamy spicy green sauce made of avocado and greek yogurt coats fresh corn kernels, tomatoes, and bell peppers and sprinkled with cilantro and Mexican crumbled cheese. This fresh summer sauce has light creamy baja tex-mex flavors and the fun pasta adds texture, no matter which noodle you add. This is one of the easiest and healthiest pasta sauces you will ever make! Thank you to Food City for supporting this recipe and making the fresh produce happen!

Sometimes I just have a craving for something and can't get it out of my head until that craving is in my hands and the dish is in my stomach. This past weekend it was my Baja Avocado Pasta and all the fresh vegetables that go along with it.

It's light, fresh, with a tex-mex flare. Oh, and it's incredibly easy to make and it doesn't last long, so be prepared to make a lot and for everyone to bring their big appetites.

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Describe the Baja Avocado Pasta Sauce:

The first time I made this avocado-based baja sauce, I was a little weirded out by the oddly-toned green color. The sauce is made up of a few simple ingredients like fresh avocados, cilantro, Greek yogurt, lime juice, and ground cumin.

After my first bite, the green sauce was no longer an issue.

....Well there was an issue I guess. I needed to have made a whole lot more. For the past 5 years I have been hoarding this baja avocado sauce recipe but I feel like it's time to share the wealth.

Bring on the delicious green sauce!

Ingredients for Baja Avocado Pasta Sauce:

one 12 oz. package of gluten-free noodles
2 ripe avocados, peeled and pits removed
¼ cup fresh cilantro, plus a little more for a garnish
1 jalapeno, deseeded if ya like less spice
1 cup Greek yogurt
⅔ cup milk, we used skim milk
1 ½ tablespoon lime juice
2 teaspoon cumin
salt and pepper to taste
4 cloves garlic, minced
1 cup corn kernels
¾ cup tomato, diced
1 medium bell pepper, deseeded and diced
1 tablespoon coconut oil
cotija cheese for garnish, or other type of cheese crumbles

How to make Baja Avocado Pasta Sauce?

Cook noodles. Cook the noodles according to package instructions.
Make the avocado pasta sauce. While the noodles are cooking, combine the avocados, cilantro, and jalapeno in a food processor until smooth.
Combine and mix. In a large bowl combine the Greek yogurt, milk, lime juice, cumin, and salt and pepper. Fold in the avocado mixture and stir to combine until smooth.
Saute the vegetables. In a large skillet heat the coconut oil over medium heat. Add in the garlic, tomatoes, corn, and chiles and allow to saute for 1-2 minutes, or until the veggies start to soften.
Combine Ingredients. Once the pasta has been cooked and drained, combine the vegetables and avocado baja sauce with the noodles. Serve immediately. Enjoy!

Why fresh produce makes all the difference:

This pasta recipe is all about the use of fresh vegetables. Canned or frozen vegetables (besides canned corn- for convenience here) will not create the same flavors. The fresh vegetables produce more dramatic flavors, all of which you can taste in every bite. So please please please use as many fresh vegetables for this recipe as you can. Be picky here, trust me, it will be worth it. Use fresh veggies and buy them from a reputable supplier. I bought my produce for this baja avocado pasta sauce recipe from Food City and here's why:

Food City is extremely picky about their produce, something I really appreciate, especially for this recipe. They have an excellent selection and variety of exceptionally fresh produce, including local and organics, that are competitively priced.
Their produce comes from the international marketplace and from the farm right up the road. They take a lot of pride in the relationship they have with the farmers. They understand the passion farmers pour into their produce, and the same passion is carried into Food City's produce department.
Food City's ShortCuts Meal Solutions are designed to save you time, making eating healthier, easier and more convenient. Save time and eat better with ShortCuts fresh prepared meal solutions. Their ShortCuts vegetable kabobs had the majority of the vegetables I needed for this recipe right at hand. It could not be any more convenient.

How to make this Baja Avocado Pasta Sauce even easier:

Try Food City's ShortCuts Vegetables. I picked up Food City's ShortCuts vegetable skewers. I just took the cut vegetables off the skewers and added them to the skillet to saute with my coconut oil and corn kernels. Food City made this dish incredibly easy for me to pull off in just minutes!
Saute ahead of time. You can saute the veggies ahead of time so that all you need to do to get this dinner recipe started is take out your food processor and blend while boiling up your favorite pot of noodles.

Want more avocado sauce recipes?

If you like this baja avocado recipe you will definitely want to check out my Healthy Cilantro Avocado Cream Sauce Chicken recipe and the Garlic Avocado Pasta.

Avocado Pasta Sauce

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

one 12 oz. package of gluten-free noodles*
2 ripe avocados, peeled and pits removed
¼ cup fresh cilantro, plus a little more for a garnish
1 jalapeno, deseeded if ya like less spice
1 cup greek yogurt
⅔ cup milk, we used skim milk
1 ½ tablespoon lime juice
2 teaspoon cumin
salt and pepper to taste
4 cloves garlic, minced
1 cup corn kernels
¾ cup tomato, diced
1 medium bell pepper, deseeded and diced
1 tablespoon coconut oil
cotija cheese for garnish, or other type of cheese crumbles

Instructions

Cook the noodles according to package instructions.
While the noodles are cooking, combine the avocados, cilantro, and jalapeno in a food processor until smooth.
In a large bowl combine the greek yogurt, milk, lime juice, cumin, and salt and pepper. Fold in the avocado mixture and stir to combine until smooth.
In a large skillet heat the coconut oil over medium heat. Add in the garlic, tomatoes, corn, and chiles and allow to saute for 1-2 minutes, or until the veggies start to soften.
Once the noodles have been cooked and drained, combine the vegetables and avocado baja sauce with the noodles.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 494Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 16mgSodium: 218mgCarbohydrates: 55gFiber: 10gSugar: 10gProtein: 20g

Jalapeño Popper Spaghetti Squash

Aug 28, 2019 · 11 Comments

Jalapeno Popper Spaghetti Squash is a delicious balance of perfectly roasted spaghetti squash with melty creamy cheeses, peppers, and bacon all tossed together in warm deliciousness. This incredibly simple recipe uses greek yogurt instead of cream cheese so you still get all the comforts of cheesy-overload, without all of the heavy stuff!

Sometimes I get an idea in my head to make something for the family that they just can not resist. This is where the jalapeño popper part comes into play y'all. What's more delicious than jalapeño and bacon together? My family loves spicy recipes and who on the planet doesn't love bacon? So lets talk details about this family-approved jalapeño popper spaghetti squash, shall we?

First off, the spaghetti squash. If you have been a reader for some time you already know my love for spaghetti squash goes back a long way. I've shared my Skinny Buffalo Chicken Spaghetti Squash Bake and the Spaghetti Squash Taco Bake with you, two of my more popular recipes. I've also posted about my Spicy Peanut Spaghetti Squash, my Basil Goat Cheese Spaghetti Squash recipe, the Spinach Tomato Spaghetti Squash, and my Pesto Chicken Spaghetti Squash Bowls.

Like I said, my infatuation goes way back. Spaghetti squash allows my family and I to eat a lot of our favorite meals without all of the guilt of a big bowl of pasta. I love the light texture it brings to dishes. I also love how it easily twirls around your fork. I love the ease of baking it up after a long work day. I just love spaghetti squash.

The bacon adds flavor like no other (obviously!), the jalapeño adds a bit of spice and crunch, and the other veggies (I add in which ever fresh veggies that I have on hand at the moment) add a touch of texture and flavor as well. It's an incredibly tasty meal that won't have you feeling bogged down after a large plateful. It's perfect for wanting something cheesy but lighter on those warm summer nights and its perfect for a hearty meal when it's chilly outside and you need something warm and cheesy to cozy up to!

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What makes this recipe "Jalapeno Popper" -ish?

Well, it's not the Spaghetti Squash part, but it's everything else! Jalapeno poppers are typically jalapenos that have been cut down the middle (hot dog style) to produce two long pepper halves. The peppers are then deseeded or else they would be incredibly hot. The jalapenos are then stuffed with cheeses and usually topped with bacon and green onion, along with spices.

Jalapeno Popper Spaghetti Squash ingredients:

1 jalapeño, chopped with seeds taken out
1 medium bell pepper, diced
1 spaghetti squash
4 slices of thick-cut bacon, crumbled
3 cloves minced garlic
olive oil
½ cup shredded cheese
⅓ cup nonfat plain Greek yogurt

How to make Jalapeno Popper Spaghetti Squash:

Preheat the oven to 400*F. Slice the spaghetti squash in half length-wise (hotdog style). Scoop out and discard the seeds.
Drizzle a small amount of olive oil in the inside of the squash halves and lay cut-side down on a baking sheet. Cook for 30-40 minutes or until the inside is fork-tender.
When the squash is in the oven baking, cook the bacon in a large skillet for approx. 3-4 minutes, or until it starts to brown along the edges. Chop the bacon into small pieces once cooked thoroughly.
In a small mixing bowl combine the Greek yogurt and ¼ cup of shredded cheese. Add the diced jalapeno and stir. Set aside.
Remove the squash from the oven once fully cooked and rake the insides of the spaghetti squash halves with a fork to form "Spaghetti noodles".
Place ½ of the mixing bowl full of the Greek yogurt spread into each spaghetti squash half and sprinkle with the remaining shredded cheese. Sprinkle the bacon and green onion on the very top and return the spaghetti squash halves to the oven to bake for another 5-10 minutes or until the Greek yogurt mixture and the cheesy tops are melty and golden brown.
Remove the spaghetti squash from the oven and allow to cool for a few minutes. Then dig in and enjoy!

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Hot Corn Dip

Aug 26, 2019 · 22 Comments

Hot corn dip is a warm cheesy dip that combines corn and spices to the melty cheeses and is baked up in minutes with the perfect golden brown cheesy top!

I uncovered a hit years ago. It was my last small group bible study of the semester, which meant that the group would be getting together over food and games and just have fun together one last time. I felt gutsy and brought a new recipe without ever trying it before. I decided to bring this gluten-free hot corn dip with sesame chips and veggie slices.

To say that it was a hit would be an understatement. I got to have one bite to taste (and by bite, I mean, I scraped off the bottom of the dish) and some friends didn't even get to try it; it was gone in a hot minute. Sorry! Cheesy joke.

Ha! Sorry again. I couldn't help myself.

My one bite was really really good though. I received lots of compliments and a bunch of questions as to what the recipe consisted of, so I felt like that was validation enough for it to make it's way on to the blog for today's post.... years after I should have shared it.

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Why this Hot Corn Dip?

It's skinny because I used greek yogurt instead of sour cream and greek yogurt spread instead of cream cheese.
It is a great hot corn dip because it isn't as heavy as your typical corn dip so you won't feel so bogged down after snacking on this recipe.
It's just a quick 13-17 bake. Just mix a few ingredients together just before putting it in the oven, and let it bake and get all melty and cheesy.
It's so dang easy to make. The hardest part is waiting for it to cool before digging in.
It's a great bake-and-take. What I mean is it is a great party food. Bake it and wrap it up in foil or in a safe container and bring it with you to your next party.

How to make Hot Corn Dip?

Have I mentioned how easy and fast this recipe is to make? Y'all, I had 20 minutes to come up with a recipe before I had to battle rush hour traffic to make it to bible study on time, and I accomplished it. This recipe rock your socks!

Preheat the oven to 375*F.
Heat a large skillet over medium heat with the olive oil. Sauté the garlic and vidalia onion in the skillet for 1 minute. Then add in the corn and sauté for an additional 5 minutes.
While the skillet is doing it's thing, in a large bowl, mix together the greek yogurt, greek yogurt spread, and the cheese.
Combine the cooked corn to the cheese spread once it is done sautéing. Grease a circular baking dish and place the mixture evenly throughout.
Bake for 13-15 minutes, or until the edges turn golden brown. Sprinkle the top with the green onion and paprika, and finish with the salt and pepper to taste. Enjoy!

Here are more dip recipes:

Want more corn recipes?

Here are some other popular corn recipes:

Hot Corn Dip

Yield: 6 -8

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Hot corn dip is a warm cheesy dip that combines corn and spices to the melty cheeses and is baked up in minutes with the perfect golden brown cheesy top!

Ingredients

3 cups ears worth of corn kernels, about 3
1 cup grated cotija cheese, or any Mexican crumble cheese
½ vidalia onion, chopped
2 green onions chopped
2 cloves garlic, minced
¾ cup plain greek yogurt
4 ounces greek yogurt/ cream cheese combination spread
1 tablespoon olive oil
salt and pepper to taste
paprika for garnish

Instructions

Preheat the oven to 375*F.
Heat a large skillet over medium heat with the olive oil. Sauté the garlic and vidalia onion in the skillet for 1 minute. Then add in the corn and sauté for an additional 5 minutes.
While the skillet is doing it's thing, in a large bowl, mix together the greek yogurt, greek yogurt spread, and the cheese.
Combine the cooked corn to the cheese spread once it is done sautéing. Grease a circular baking dish and place the mixture evenly throughout.
Bake for 13-15 minutes, or until the edges turn golden brown. Sprinkle the top with the green onion and paprika, and finish with the salt and pepper to taste. Enjoy!

Parmesan Quinoa

Aug 25, 2019 · 13 Comments

Parmesan Quinoa combines warm fluffy quinoa with warm creamy goat and parmesan cheeses, sauteed spinach, and buttery toasted pecans. This light and fluffy recipe will definitely become one of your family's favorite side dishes!

So I have been obsessed with warm quinoa recipes lately. Yeah, obsessed is a good word for it. This gluten-free parmesan quinoa dish that I threw together with ingredients that I had laying around at home years ago, turned out to be stupendous! And I never use that word.

This is one of our side dish favorites ever since it's invention years ago back when we referred to it as 'garbage quinoa' for the fact that I came up with this recipe by using random ingredients and spices in my kitchen. We also have a DELICIOUS 'garbage chicken' recipe too! That's saved for another day.

We have since stopped calling it garbage quinoa and have swapped its name for Parmesan Quinoa. Much more appetizing, don't you think?

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Why is Parmesan Quinoa so special?

This recipe is so easy and quick to make, contains healthy gluten-free ingredients, and has amazing melt-in-your-mouth flavors. I wish every time I just threw things together that they would end in such happy bellies y'all.

How to make Parmesan Quinoa?

In a medium saucepan, combine the water, quinoa, and a dash of salt to a boil. Once boiling, turn to med-low heat, cover, and let cook until water is absorbed (approx 15 mins.)
While the quinoa is cooking, heat the olive oil in a medium skillet over medium heat. Add the pecans and cook until lightly browned (approx. 2-3 mins). Then add the garlic and cook until lightly browned (another 2-3 mins).
Add in the spinach to the skillet and cook until the spinach starts to wilt and shrink. Toss in the quinoa, lemon juice, and cheeses. Stir and serve hot. Enjoy!

While your quinoa is cooking, you can throw together your spinach and toasted pecan mix and have a great side dish ready in 15-20 minutes! This is truly the perfect side dish!

Any ingredient substitutes for this Parmesan Quinoa?

Most definitely. Here are the substitutes that I get asked about the most:

Substitute the cooked quinoa for brown rice.
Sub the goat cheese with feta or blue cheese.
Sub the pecans for toasted walnuts! Yum!
You can substitute pretty much any green veggie to take the place of the spinach. You will just need to give yourself a few extra minutes to cook your veggies to your desired tenderness. I mention this because spinach cooks so much faster than most other green vegetables.

Want other quinoa recipes?

Here are a few other quinoa recipes:

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One-Pan Baked Gluten-Free Sweet and Sour Chicken

Aug 25, 2019 · 27 Comments

This one-pan baked gluten-free sweet and sour chicken recipe is 100% gluten-free and not fried in a frying pan for even a second. Tender pieces of chicken are lightly breaded in a homemade spiced coating and then drizzled in coconut oil and a sweet and tangy sticky sauce and then baked to perfection.

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Why this gluten-free sweet and sour chicken over takeout?

Everyone has crazy busy weeknights, right? I get it. I get home way past what should be my dinnertime, overly hungry with no idea of what to eat. All that I want to do is quickly order some chinese food for delivery and hear that doorbell ring and in walks a bag of hot and delicious (and gluten-free) sweet and sour chicken.

Oh wait..... that was just a dream? That isn't going to really happen? What? Well now you can have that amazing meal right at home using only one pan, a meal that is 100% completely baked and not fried, and is all gluten-free! No, now you are not dreaming.

I've got your busy weeknight craving covered with this one-pan baked gluten-free sweet and sour chicken recipe (AND.... now I have a fan-freaking-tastic one-pan baked gluten-free General Tso's chicken recipe that will knock your socks off too)!

What does the sweet and sour sauce taste like?

Well.... it's sweet and tangy.

The sugar and coconut oil and ketchup are the backbone of the sweetness in the sauce. The tanginess comes from the apple cider vinegar and the gluten-free soy sauce (you could use coconut aminos if you would like!).

And of course, I add in a spicy option. So if you'd like a small pinch of heat, add in the optional red pepper flakes and/or drizzle a bit of sriracha sauce on the chicken pieces once they are ready to be served.

Gluten-Free Sweet and Sour Chicken ingredients:

1.5 # chicken breast, cubed
1.5 cups brown or white rice flour
1.5 cups cornstarch
½ tablespoon onion powder
½ tablespoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
⅓ cup coconut oil
7 tablespoon GF ketchup
1 cup sugar, can use coconut sugar
⅓ cup apple cider vinegar
3 tablespoon GF soy sauce
1.5 teaspoon garlic powder
¼ cup yellow onion, finely diced
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes

How to make gluten-free sweet and sour chicken at home?

The chicken pieces are first coated in rice flour and cornstarch, then baked in coconut oil. Then the chicken is drizzled in a sweet and tangy onion and garlic sauce and then baked again until the drizzle turns into the most amazing sweet and sour glaze. I like to serve my one-pan baked gluten-free sweet and sour chicken with yummy brown rice or quinoa that I have in my pantry and some fresh steamed broccoli. Then it's just time to enjoy (and then go to bed! What a long workday!).

How to make your sweet and sour chicken recipe stand out:

I like to top my gluten-free sweet and sour chicken with chopped parsley or slivers of fresh green onion.

How about sprinkle your chicken with sesame seeds? It adds a slight crunch and a beautiful polished look!

Add a drizzle of beautiful glistening honey OR spice it up with a drizzle of bright orange sriracha sauce!

What should I serve with my gluten-free sweet and sour chicken?

This meal is complete with a simple side such as:

Want more one-pan gluten-free asian chicken dishes?

Besides this gluten-free sweet and sour chicken recipe, we have a few others that are by far some of the most popular recipes on the site!

One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken
One-Pan Baked Gluten-Free General Tso’s chicken
One-Pan Baked Bang Bang Chicken

One-Pan Baked Gluten-Free Sweet and Sour Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Ingredients

1.5 # chicken breast, cubed
1.5 cups brown or white rice flour
1.5 cups cornstarch
½ tablespoon onion powder
½ tablespoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 eggs, beaten
⅓ cup coconut oil
7 tablespoon GF ketchup
1 cup sugar, can use coconut sugar
⅓ cup apple cider vinegar
3 tablespoon GF soy sauce
1.5 teaspoon garlic powder
¼ cup yellow onion, finely diced
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes

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 ketchup, sugar, vinegar, soy sauce, 1.5 teaspoon garlic powder, yellow onion, minced garlic, and pepper flakes 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.

Blackberry Muffins: Easy & Gluten-Free

Aug 24, 2019 · 6 Comments

Blackberry muffins are your new easy gluten-free solution to your mornings! Fresh juicy blackberries are folded into an almond flour and almond milk batter that is sweetened with honey and maple syrup. Each muffin is topped with extra berries and almond slivers for the most moist delicious muffins with sweet crisp tops you will ever bite into!

What a whirlwind of a weekend. I hope everyone had a great one! I spent my weekend celebrating a good friend's birthday, baking these yummy gluten-free blackberry muffins, and taking a bit too much Benadryl before heading out to a friend's baby shower. Whoops. Add that one to the notebook of what not to do. Next time take that lower dose dear, take the lower dose.

These gluten-free blackberry almond muffins smelled the whole house up with the sweetness of the blackberries and the smooth buttery smell from the almonds, making the house smell like a delicious heavenly bakery. The combination of honey, coconut milk, and maple syrup helped to keep this recipe gluten-free but still tasting like it was full of gluten.

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Caprese Tomato Bites

Aug 23, 2019 · 12 Comments

These simple caprese tomato bites are a 5-minute recipe full of creamy goat cheese, chopped basil, fresh grape tomatoes, and other spices. These perfect gluten-free party appetizer bites fill your mouth with the most amazingly juicy, flavorful, addicting mouthfuls that will be gone in seconds!

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Why bite-sized Caprese Bites?

Because. No but seriously... these goat cheese basil tomato bites are pretty party appetizers for those who love creamy, cheesy bites mixed with fresh tomatoes and herbs. They will be gone in seconds right after you spent just minutes making them!

How do you make Caprese Tomato Bites?

Carefully slice the top of each tomato and the bottom of each tomato (so the tomatoes stay upright) off and discard the ends.
You may choose to scoop out the insides of the tomatoes if you wish to fill your tomatoes with the cheese mix, otherwise disregard this step.
Stand the tomatoes upright on one of their cut ends. Set aside.
In a mixing bowl, combine the goat cheese, cottage cheese, basil, and salt and pepper. Using a hand mixer, mix the cheese and spices together until it becomes a whipped consistency with possible chunk or too still left.
Place a small amount of the spiced cheese on top of each tomato or inside the tomato if you scooped out the insides of the tomatoes.
Drizzle with balsamic vinegar and enjoy!

What type of goat cheese do I need for my Caprese Tomato Bites?

I would highly recommend paying attention to what goat cheese you use for this recipe. There are many types of goat cheese out there, and there's one type in particular that you need for this recipe: you need a log of soft goat cheese. Not goat cheese crumbles, no seasoned or flavored goat cheese, just a plain goat cheese log. This goat cheese log will be easier to mix with the other ingredients and much easier to spread on to the tomatoes.

What should I serve after these Caprese Tomato Bites?

If you are serving these bites as an appetizer, move to a main dish that does not have tomatoes as the hero. Here are some great main dishes that pair well with Caprese Bites:

How can I make Caprese Tomato Bites look fancy?

Here are a few ideas:

Drizzle with balsamic vinegar has always been my go-to to make these little bites irresistible! I have been known to leave off the balsamic at times when I know someone isn't a fan of the delicious drizzle and these caprese bites are still freakishly fantastic.
Of course you can add extra basil to the tops of each tomato bite too! Cut your basil into thin ribbons, keep it chopped like I did when I took these pictures, or place individual basil leaves into the cheese mixture of each caprese tomato bite for a beautiful topper.
I have recently started playing around with a variety of different sizes, shapes, and colors of tomatoes. This colorful, juicy variety of tomatoes spread over your serving tray will definitely trigger extra attention to be placed on your caprese bites. Simply gorgeous finger food!
Want to be a little gutsy? Try drizzling honey on top of each caprese bite instead of balsamic. It's still sweet like balsamic, but it cuts out that tangy zip. Of course this option is delicious too... I mean goat cheese, basil, and honey together is always a great idea and honey drizzle are delicious and pretty to look at. Fancy food!

Want more tomato recipes?

Here are a few other delicious tomato recipes:

Caprese Tomato Bites

Yield: 24

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 pint grape or cherry tomatoes, the tops and bottoms cut off
2 oz . goat cheese
1 tablespoon basil, chopped
cracked black pepper and salt to taste
⅓ cup cottage cheese

Instructions

Carefully slice the top of each tomato and the bottom of each tomato (so the tomatoes stay upright) off and discard the ends.
You may choose to scoop out the insides of the tomatoes if you wish to fill your tomatoes with the cheese mix, otherwise disregard this step.
Stand the tomatoes upright on one of their cut ends. Set aside.
In a mixing bowl, combine the goat cheese, cottage cheese, basil, and salt and pepper. Using a hand mixer, mix the cheese and spices together until it becomes a whipped consistency.
Place a small amount of the spiced cheese on top of each tomato. Drizzle with balsamic vinegar and enjoy!

Nutrition Information:

Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 13Saturated Fat: 1gCholesterol: 2mgSodium: 21mgCarbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g

Sloppy Joe Cups

Aug 22, 2019 · 13 Comments

These sloppy joe cups are the best combination of sweet and tangy with hot and spicy. It's meaty, saucy, with a crisp finish of the lettuce cups. The tangy and spicy sloppy joe sauce is thick and smooth (and a little bit sloppy) and smothers the beef and veggies and is tossed in crisp fresh lettuce cups.

This comfort food is easily transformed into a fun finger food for when you need an easy weeknight meal that the whole family can get into or a quick party food that your friends will fall in love with!

I don't know about you, but around here, it's been feeling a little bit like fall {okay, so it's been 80 degrees and 70% humidity instead of 90%.... but still, it feels chilly!}. And what does one want once the weather starts to chill?

Well at least for me, it's hearty cheesy comfort foods (and sweatshirts.... and pumpkin everything.... and, well, you get what I'm trying to say.

So what could be more of a comfort food than smothering the smoothest sweet and spicy sloppy joe mix on top of crisp crunchy lettuce cups, and melting ooey gooey cheese on the very top? What could be better? Nothin'. Absolutely nothing.

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How to make Sloppy Joe Cups?

Brown the ground beef in a large skillet. Add in the onion and bell pepper the last minute or two of browning and cook until the veggies become tender and fragrant (2-3 more minutes).
While browning the meat, combine the ketchup, mustard, sriracha, and brown sugar in a bowl until thoroughly mixed. Once the meat and veggies have cooked completely, add the sauce to the skillet and mix together.
Add the sloppy joe meat, the rest of the cheese, and the green onion, to the lettuce cups. Enjoy!

What type of lettuce to use for the cups?

I really like to use cabbage when I want to have a strikingly colorful plate of food. The vibrant purple color of the cabbage against the red of the sloppy joe mix and the complementary green of the other lettuce makes it so bright and colorful.

For the actual lettuce itself, I will usually use romaine lettuce leaves, or, like I did in these pictures, butter lettuce that is organically shaped into cute little cups. The bright green leaves are always tender and have a sweet and mild taste.

Alternative ingredients for the sloppy joes?

Substitute the ground beef for ground turkey or chicken. I do this all the time.
Swap the cute little lettuce cups for a handy dandy tortilla or wrap, just be conscious of any possible allergens in the tortilla. You may want to check out our Almond Parmesan Tortillas!
Spoon it over quinoa or brown rice!
Place it on top of a plate of baby spinach leaves for a twist on your average salad.

How to make the Sloppy Joe Cups fancy?

Let me count the ways....

More of that beautiful purple color! Just add in a bit more cabbage.... only this time chop it up into small pieces that you can easily sprinkle over your sloppy joe cups.
Chop up a bit of extra green bell pepper to toss on the top.
CHEESE! Add more shredded cheese!
Grab some chopped onion slices for a beautiful garnish.
Add more colorful veggies to the mix! Think carrots, tomatoes, jalapenos, etc.

How to store Sloppy Joe Cups?

You will want to store the lettuce cups and the veggies separately from the sloppy joe mix itself.
Ths sloppy joe mix will stay good for 2-3 days in the refrigerator in an airtight container.
To reheat the sloppy joe mix place your helping in a microwave-safe dish and microwave the leftovers covered, for 1-2 minutes ot until sufficiently warm.

Want more party finger food ideas?

Sloppy Joe Cups

Yield: 12

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Ingredients

1 ¼ cup shredded cheese, divided, cheddar or colby jack is delicious here
1 pound ground beef
1 ½ cups ketchup
¾ cup mustard
⅛ cup sriracha, omit if you don't want it spicy
3-4 tablespoon brown sugar
½ sweet onion, diced
1 medium bell pepper, diced
⅛-1/4 cup green onion, diced

Instructions

Brown the ground beef in a large skillet. Add in the onion and bell pepper the last minute or two of browning and cook until the veggies become tender and fragrant (2-3 more minutes).
While browning the meat, combine the ketchup, mustard, sriracha, and brown sugar in a bowl until thoroughly mixed. Once the meat and veggies have cooked completely, add the sauce to the skillet and mix together.
Add the sloppy joe meat, the rest of the cheese, and the green onion, to the lettuce cups. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1 Servings
Amount Per Serving: Calories: 262Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 656mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 15g

Asian Honey Chicken

Aug 22, 2019 · 24 Comments

Asian Honey Chicken tosses chicken breasts in a light coconut flour coating, then sizzles the chicken in a skillet of honey, coconut aminos, and spices, swirling the thickened sweet sauce around the juicy seasoned chicken! So easy, sweet, and totally gluten-free!

Whoo hoo! It's friday y'all! We have made it through another work week (pats herself on the back)! It has been one crazy busy work week, walking around like a zombie without sleep, without a doubt.

With busy work weeks comes the hope of easy, fast, tasty dishes that hopefully fill a healthy void that the rest of the crazy day didn't allow you to fill. For our family, we love to toss this asian honey chicken together to fill that void.

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Why is this Asian Honey Chicken a healthier option?

This asian honey chicken recipe is homemade so you know EXACTLY what you are putting into your body.
Instead of breaded chicken, these chicken breasts are lightly dusted in an organic coconut flour and spice mix that I will talk you through below.
Instead of shoving a bunch of salt and sugar at you in this recipe, I show you that using honey and coconut aminos as well as a few spices in the chicken's outer coating is all that you need to make this dish out-of-this-world amazing!
I like to make this dish alongside a TON of fresh sauteed veggies. Our favs are broccoli, mushrooms, peppers, zucchini noodles or asparagus spears. There is plenty of extra sauce after it is poured over the chicken breasts to allow your vegetables to be nicely coated in the asian honey sauce as well.

How do I make the Asian Honey Chicken?

Easy question! Here are the steps:

Preheat a large skillet over medium heat with the sesame oil. While the oil is heating, slice your chicken breasts in half, horizontally so that the breasts are now thinner.
Make the chicken coating: Combine the flour, chili powder, garlic powder, ground cumin all together on a large plate. Place each chicken breast down onto the flour mixture on the plate and then flip the breast over and press it into the flour mixture again so that both sides are dredged in the flour mixture. Immediately put the breasts carefully into the heated oil skillet.
After 3-5 minutes, flip each chicken breast over to the opposite side to cook for another 3-5 minutes or until fully cooked through (it depends on how thick your chicken breasts are!). Do NOT move the chicken breasts around in the skillet while they are cooking or you will lose the delicious breading that is cooking up around the outside of each breast.
While the chicken breasts are cooking you can make the asian honey sauce: In a small mixing bowl, combine the honey, coconut aminos (or soy sauce), and the red pepper flakes (these are optional!). Place in a small saucepan and allow to simmer for 1-3 minutes over medium-low heat or until the sauce starts to slightly thicken (it will thicken more once it starts too cool!).
Once the chicken is done and the sauce thickens, gently pour the sauce over the chicken, add in your favorite vegetables, and allow to cool slightly before enjoying!

What about the Asian Honey Chicken Sauce?

We love the sweetness of the honey, the spice from the crushed red pepper, and the familiarity of the soy sauce (gluten-free version of course!). We pair it with zoodles for an added crisp and crunch. And speaking of crunch, we slide a few sliced almonds on top to turn this dish into a weeknight perfection.

What ingredients do you use to make this Asian Honey Chicken?

Let's talk about ingredients and products. Most of the ingredient list for this recipe is pretty easy, I'm not picky about products except for a couple key ingredients. The first ingredient is the coconut flour. Use a high-quality coconut flour. For this chicken recipe I like to use Better Body Foods' Organic Coconut Flour. It comes in a convenient tub for storage and freshness and I've never been disappointed. And no, They are not paying me to say this, I just really like this coconut flour!

Asian Honey Chicken tips:

If you don't like spice, don't turn a cold shoulder to this recipe. You can just quickly strain out the red pepper flakes once the pepper flakes have been cooked down.
Don't move the chicken around in the skillet while it is cooking. You will lose the delicious breading that is cooking up around the outside of each breast!
You will have extra sauce after it is poured over the chicken. Place your favorite cooked vegetables in the skillet with the cooked chicken and soak up more of the sauce!

What does Asian Honey Chicken play well with?

This honey chicken recipe plays really well with others like:

Want other honey chicken recipes?

Honey and chicken were meant to be together! Here are a few other recipes you should check out!

Asian Honey Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

2 chicken breasts, or 4 breasts if they are small
2 tablespoon sesame oil
½ cup coconut flour
1.5 teaspoon chili powder
1.5 teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon minced garlic
⅓ cup fresh honey
¼ cup coconut aminos, or GF soy sauce
1 teaspoon crushed red pepper flakes, optional if you want spicy!
½ cup green onions, chopped

Instructions

Preheat a large skillet over medium heat with the sesame oil. While the oil is heating, add your minced garlic to your hot skillet and slice your chicken breasts in half, horizontally so that the breasts are now thinner.
Make the chicken coating: Combine the flour, chili powder, garlic powder, ground cumin all together on a large plate. Place each chicken breast down onto the flour mixture on the plate and then flip the breast over and press it into the flour mixture again so that both sides are dredged in the flour mixture. Immediately put the breasts carefully into the heated oil skillet.
After 3-5 minutes, flip each chicken breast over to the opposite side to cook for another 3-5 minutes or until fully cooked through (it depends on how thick your chicken breasts are!). Do NOT move the chicken breasts around in the skillet while they are cooking or you will lose the delicious breading that is cooking up around the outside of each breast.
While the chicken breasts are cooking you can make the asian honey sauce: In a small mixing bowl, combine the honey, coconut aminos (or soy sauce), and the red pepper flakes (these are optional!). Place in a small saucepan and allow to simmer for 1-3 minutes over medium-low heat or until the sauce starts to slightly thicken (it will thicken more once it starts too cool!).
Once the chicken is done and the sauce thickens, gently pour the sauce over the chicken, add in your favorite vegetables, sprinkle with green onion slices, and allow to cool slightly before enjoying!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 334Saturated Fat: 3gCholesterol: 72mgSodium: 506mgCarbohydrates: 33gFiber: 3gSugar: 24gProtein: 26g

King Ranch Chicken Casserole Recipe

Aug 21, 2019 · 5 Comments

This King Ranch Chicken Casserole recipe is the epitome of cheesy hearty comfort food. It's basically a creamy cheesy chicken enchilada casserole in lasagna form! So easy to mix together and then you just slide it in the oven to bake! Weeknight perfection!

What is King Ranch Chicken Casserole?

If savory chicken enchiladas could marry lasagna in all of it's glorious layers, they would have a king ranch chicken casserole baby. King ranch chicken has layers of soft warm tortillas in between layers of cheesy chicken and peppers, all topped off with more cheese! Did I forget to mention that this dish is totally gluten-free?!?

How do you make the King Ranch Chicken Casserole recipe?

Preheat the oven to 350 Fahrenheit.
In a large bowl, combine all ingredients (except for the tortillas). Stir to combine.
In a 9 x 13 baking dish, layer a single layer of the tortillas on the bottom of the pan.
Place ⅓ of the mixture on top of the tortillas. Do this tortilla-mixture layering two more times (so there is 3 layers total of each of the two layers)
Sprinkle the top of the casserole with the extra shredded cheese and then bake for 50-60 minutes, or until the top is golden brown and the chicken pieces are cooked thoroughly. Let sit 5 minutes to cool and set and then enjoy!

What ingredients do I need to make this King Ranch Chicken recipe?

You will need:

1 Can Rotel tomatoes, I like the hot variety
1 can cream of Chicken*, Gluten-Free of course!
1 can chicken broth **, Gluten-Free as well
4 cups cubed chicken, you can use shredded chicken like my Salsa Lime Chicken or you can use two, 12.5 ounce cans of canned chicken!
2 cups shredded cheese, plus some for sprinkling on the top of the dish., I prefer colby-jack for this recipe
½ chopped red onion
crushed red pepper flakes or sriracha to taste, we like it spicy and we use both!
Gluten-Free corn tortillas (10-12 depending on the size of tortilla, but one package of tortillas will be enough)

King Ranch Chicken Casserole recipe tips:

When I am running short on time I will mix all of the ingredients in the "stuffing" layer (the chicken, Rotel tomatoes, broth, etc.) together beforehand so that all I need to do before putting it the oven is layer the cheesy delicious mix overtop layer upon layer of tortilla.

If you aren't a fan of heat, omit the red pepper flakes and the sriracha sauce from the recipe. The ingredients in this recipe have plenty of flavor in them all on their own. The added heat is just a little treat for those you want a little spice.

This is a hearty meal so if you have leftovers, it's not because it's not the most delicious casserole you have ever smacked your lips over but it's because you are so full from stuffing your face with every ounce of it that you could. You can store leftover king ranch chicken casserole in the refrigerator in an airtight container for up to two days.

In fact, I think I love this recipe reheated in the microwave (1-2 minutes per piece of casserole depending on how your microwave cooks) even more than when it's fresh out of the oven. Or maybe it's just the fact that I get to eat this casserole again for a second time. 🙂

How can I make this King Ranch Chicken Casserole fancy-looking?

Add a drizzle of sriracha on the top of your casserole.
Top your delicious piece of king ranch chicken with a dollop of sour cream or pico de gallo or even salsa!
Sprinkle your casserole with chopped cilantro or parsley.
Add lime zest to the top of each piece of casserole or squeeze a bit of fresh lime juice over your still sizzling baked meal! So amazingly satisfying!

What to serve with this King Ranch Chicken Casserole recipe?

King Ranch Chicken Casserole plays well with lots of things, including:

Want more casserole recipes?

Here are a few other casserole favorites!

* I really like this GF cream of chicken soup

** And this wheat-free chicken broth is my fav for casseroles.

Spicy King Ranch Chicken

Yield: 8

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

This King Ranch Chicken Casserole recipe is the epitome of cheesy hearty comfort food. It's basically a creamy cheesy chicken enchilada casserole in lasagna form! So easy to mix together and then you just slide it in the oven to bake! Weeknight perfection!

Ingredients

1 Can Rotel tomatoes, I like the hot variety
1 can cream of Chicken *, Gluten-Free of course!
1 can chicken broth **, Gluten-Free as well
4 cups cubed chicken or you can use two, 12.5 ounce cans of canned chicken!
2 cups shredded cheese, plus some for sprinkling on the top of the dish., I prefer colby-jack for this recipe
½ chopped red onion
crushed red pepper flakes or sriracha to taste, we like it spicy and we use both!
Gluten-Free corn tortillas (10-12 depending on the size of tortilla, but one package of tortillas will be enough)

Instructions

Preheat the oven to 350 Fahrenheit.
In a large bowl, combine all ingredients (except for the tortillas). Stir to combine.
In a 9 x 13 baking dish, layer a single layer of the tortillas on the bottom of the pan.
Place ⅓ of the mixture on top of the tortillas. Do this tortilla-mixture layering two more times (so there is 3 layers total of each of the two layers)
Sprinkle the top of the casserole with the extra shredded cheese and then bake for 50-60 minutes, or until the top is golden brown and the chicken pieces are cooked thoroughly. Let sit 5 minutes to cool and set and then enjoy!

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 331Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 98mgSodium: 862mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 25g

Goat Cheese Pasta Sauce + Sweet Corn and Sunflower Seeds

Aug 20, 2019 · 16 Comments

Late summer sweet corn is sauteed with crunchy roasted sunflower kernels and tossed in a creamy basil goat cheese pasta sauce, then spread over al dente gluten-free pasta! The mellow spice of red pepper flakes adds to the nutty creamy flavor of this sweet and spicy mix. This dish tastes gourmet and can be made in just minutes!

I love the late summertime. The mornings are a bit cooler, the sunflowers are blooming, and the sweet corn is in abundance.

To me, sweet corn is like candy when you know how to pick great corn on the cob.

I like adding sweet corn to a lot of different dishes adding some sweetness and some subtle crunch.

I added sweet corn to my pasta for the first time 3 years ago and have never looked back. With a spicy goat cheese basil sauce, it was the perfect amount of sweet to combat the perfect amount of spice!

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Goat Cheese Pasta Sauce over sweet corn and sunflower pasta:

This Spicy Sweet Corn and Sunflower Pasta with Basil Goat Cheese Pasta Sauce left my household speechless. I made the sweet and spicy pasta dish (along with some chicken breasts), plated it, and let the aroma just hang out for a minute. The crew took only seconds to smell the deliciousness an invite themselves over for a plateful. All of a sudden their plates were clean, every morsel was gone. I guess they liked it. A lot.

The goat cheese pasta sauce:

The creamy basil goat cheese pasta sauce helps to mellow the spice of the cooked pepper flakes and adds an nutty creamy flavor to the sweet and spicy mix. The toasted sunflower seeds add a bit of crunch and texture as a perfect late summer garnish.

How to make Goat Cheese Pasta Sauce over Sweet Corn + Sunflower Pasta?

I like to take care of the sunflower seeds first. Place the sunflower kernels in a large skillet with the olive oil and over medium heat, cook the seeds until they become fragrant and lightly browned. Then remove the browned seeds and set aside.

In a large pot, cook your noodles according to package instructions. While you are cooking your noodles, in the large skillet you used to brown the sunflower seeds, add the onion, corn, and red pepper flakes and saute 5-20 minutes, or until everything is tender. I will just keep the residual olive oil in the large skillet and use that to saute the onion and corn. This residual oil has a slightly nutty flavor that came off of the sunflower seeds while browning them!

While your onion and corn are sauteing, put the goat cheese, parmesan cheese, milk, salt, and pepper in a blender and blend until well blended. Then comes the delicious part!

Combine the noodles and blended cheese sauce in the large skillet with the sauteed vegetables and stir to combine until the cheese has melted and coated the vegetables and noodles. Then enjoy!

What noodles should I use?

I tend to like thick or wide type noodles for this recipe. The thickness goes really well with the sweet crunch of the sauteed sweet corn kernels. If you are gluten-free like me, I would recommend that you try out Jovials' Egg Tagliatelle pasta that you see in this recipe's photos.

Goat Cheese Pasta Sauce + Sweet Corn and Sunflower Seeds

Yield: 6

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients

1 tablespoon olive oil
1 ½ tablespoon sunflower seed kernels
12 oz gluten-free spaghetti noodles
2 ears of corn kernels, or 1 ¼ cans of sweet corn kernels
1 medium sweet onion, diced
½ tablespoon red pepper flakes
6 oz goat cheese
½ cup milk
½ cup shredded parmesan cheese
½ teaspoon black pepper
⅛ teaspoon salt
2 tablespoon fresh basil, plus more for garnish

Instructions

Saute the sunflower seeds in 1 tablespoon olive oil in a large skillet. Set aside.
In a large pot, cook the noodles according to package directions.
Saute the onion, corn, and red pepper flakes in the same skillet as the sunflower seeds, using the residual olive oil from the skillet (approx. 5-10 minutes, until the veggies are tender).
In a blender, pulse the goat cheese, parm cheese, milk, salt and pepper together until well blended.*
Pour the blended cheese sauce over the skillet veggies. Then combine this with the noodles. Fold in the basil, and top with extra parm cheese and the sauteed sunflower seeds.

Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 400Saturated Fat: 7gCholesterol: 22mgSodium: 340mgCarbohydrates: 53gFiber: 3gSugar: 6gProtein: 16g

Want more goat cheese pasta sauce?

I love a delicious goat cheese pasta sauce over al dente noodles, like in my one-pot rosemary goat cheese chicken pasta skillet and the amazing easy goat cheese spaghetti and meatballs and this goat cheese sauce with corn and sunflower kernels does not disappoint.

*You can also use a hand mixer or food processor for this part.

We like to add some protein to the dish, like grilled or baked chicken breasts. It goes awesome with this sweet and spicy pasta!

Gluten-Free Blackberry Cobbler

Aug 20, 2019 ·

Gluten-free blackberry cobbler uses fresh blackberries and slices of peaches warmed beneath a layer of warm and gooey cookie-like dough. And the best part? It doesn't taste gluten-free in the slightest!

This blackberry cobbler recipe came about after my mom was visiting me in college (ummm.... so like more than 10 years ago?) and we were watching the most amazing looking blackberry cobbler being made on the morning news.

I went to my classes that morning and came back with a notebook page filled of blackberry cobbler scribbled-ideas instead of anything related to my organic chemistry. I just couldn't get the idea of creating a gluten-free blackberry cobbler that I could enjoy myself out of my head.

So my sweet mother and I decided to try our hands at making a blackberry cobbler that not only was gluten-free and safe for me to eat, but a blackberry cobbler that was incredible to eat too.

I'm not going to lie to you... it didn't take us long to figure this recipe out. Let me tell you a bit more about our gluten-free version...

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Gluten-Free Blackberry Cobbler tips:

I have tried my hand at a lot of different flours for this recipe. My current favorites to use is either Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or their Paleo Baking Flour.
I like to sprinkle a dusting of extra sugar on the top of the dough just before I slide it into the oven to bake. That way the dough comes out warm and gooey with an extra added sugar crust on the very top just like sugar cookies do!
I have also made this cobbler and substituted the peaches for other berries and it still tasted like sweet doughy berry perfection. Try raspberries, strawberries, or even apples instead.
The directions say to use a square baking pan but I have also experimented with different ways to bake this blackberry cobbler up. Mix it up by putting the cobbler in multiple cute ramekins, a simple pie plate, or I've even baked them in oven-safe soup bowls for more individualized or shareable portions. If you choose to bake the cobbler in multiple smaller oven-safe containers I would suggest you watch how much dough is placed on the top (especially in those little ramekins!) because the dough does expand when it bakes and I've had it bubbling over the sides and make a mess during my experimenting phases of this recipe design.

How to make this gluten-free blackberry cobbler?

This cobbler recipe is pretty stinking simple. You will want to preheat your oven to 325 degrees and grease up whichever oven-safe dish you are putting the cobbler into. In a larger bowl combine peach slices, blackberries, the cornstarch, and ½ cup of the sugar and combine until the fruit is evenly covered in the cornstarch and sugar.

In a second bowl, combine the flour, the other ½ cup of the granulated sugar, brown sugar, salt, and baking powder. Then add in the cubed cold butter and mix until the mixture has a crumbly consistency. Stir in the heavy cream at the very end. This will make it much less crumbly and more of a dough-like consistency.

Drop the batter by spoonfuls on top of the fruit mix that will lie in the bottom of your greased baking dish. I like to sprinkle a little extra granulated sugar on top of the batter just before it goes into the oven for a little bit of sweet crunch on the very top!

Bake the cobbler for 40-50 minutes or until the top is a warm golden brown and the fruit juices are bubbling along the sides of the dish. Then allow it to cool for 5-10 minutes before enjoying!

How to serve Gluten-Free Blackberry Cobbler:

Serve it warm with your favorite Peaches & Cream ice cream
Drizzle your cobbler with honey
Chilled in the fridge. It's delicious!

Want other blackberry recipes?

Blackberries are one of the best superfoods! Try one of these:

Gluten-Free Blackberry Cobbler

Yield: 9

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Gluten-free blackberry cobbler uses fresh blackberries and slices of peaches warmed beneath a layer of warm and gooey cookie-like dough. And the best part? It doesn't taste gluten-free in the slightest!

Ingredients

4 cups of sliced peaches, about 1.5 -2 pounds fresh peaches
2 cups blackberries
1.5 cups all-purpose flour, I used Gluten-Free
1 cup granulated sugar
2 tablespoons cornstarch
½ cup packed light brown sugar
¼ teaspoon salt
2 teaspoons baking powder
6 tablespoons cold unsalted butter cut into small cubes
¾ cup heavy cream
ice cream is optional but highly recommended!

Instructions

Preheat your oven to 325 degrees and grease up a square 9 inch pan.
In a large bowl, combine the sliced peaches, blackberries, cornstarch and ½ cup of the granulated sugar.
In a second bowl, combine the flour, ½ cup granulated sugar, brown sugar, salt, and baking powder. Then add in the cubed cold butter and mix until the mixture has a crumbly consistency. Stir in the heavy cream last
Spread the bowl of the fruit mixture into the bottom of the greased pan.
Drop the batter by spoonfuls on top of the fruit mix. (I like to sprinkle some granulated sugar on top of the batter just before it goes into the oven!)
Bake for 40-50 minutes, or until golden on top and bubbling fruit juice is seen along the sides of the pan.
Let sit for 5-10 minutes and then enjoy with your favorite ice cream! Enjoy!

Nutrition Information:

Yield: 9 Serving Size: 9 Servings
Amount Per Serving: Calories: 453Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 189mgCarbohydrates: 73gFiber: 5gSugar: 52gProtein: 5g

Peaches & Cream Ice Cream

Aug 20, 2019 · 23 Comments

Peaches & Cream Ice Cream helps you enjoy the last few weeks of summer {and National Peach Month!} with this very simple and quick creamy recipe to feed the whole family's sweet tooth. The best part? Besides only 5 minutes of prep work? You don't need anything but a hand mixer and a few simple ingredients!

I know that some big name stores get a bit carried away with ~~bringing on~~ pushing the next season's must-haves waaaaay before it is even on anyone's radar {Ahem...Target...who had back to school stuff out before the kids had even gotten out of school on summer break! Ahem Michaels......who I saw had Halloween things out in June!}.

I have noticed a lot of online sites too, kinda pushing the season, and I have been seeing a ton of pumpkin recipes online. Don't get me wrong, I am not knockin' an awesome pumpkin recipe any time of the year. Pumpkin is just that good. BUT...I do have a hard time saying goodbye to summer {every. single. year.}. I usually am in denial that summer has ended until the week before Thanksgiving when I am like, "gosh...I think Thanksgiving is coming up soon here - we should make plans."

Because there are still a few weeks of summer left {and because it happens to be National Peach Month here in the states!}, I wanted to keep the lazy day celebration going while I still can. Hot muggy days are nothing by the middle of August when I have a scoop or two of this easy Peaches & Cream Ice Cream in front of me.

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Why I love this Peaches & Cream Ice Cream:

One, it's so simple and easy to make. If you have 5 minutes to use for prep work, and a little patience while it freezes, then you got yourself a winning combination.
Two, I love the yummy chunks of peaches {they themselves taste like candy!} and the sweet honey drizzle is just a healthier alternative to caramel or chocolate sauce that is the norm on ice creams {personally, I love honey on my ice cream for the syrup-y texture and the added sweetness....nutrition aside....because it still is ice cream after all!}.

How do you make Peaches & Cream Ice Cream?

With a hand mixer, whip the heavy whipping cream in a large mixing bowl until it thickens and fluffy peaks appear, approximately 5 minutes.
Carefully fold in all the other ingredients. Place in a freezer-safe dish and freeze for 4-6 hours or until the ice cream is completely frozen through.
Then sit back and enjoy! YUM!

How do I make Peaches & Cream Ice Cream fancy?

I really like pairing this Peaches & Cream Ice Cream with a honey drizzle and a few mint leaves, but it also plays well with a few other recipes I have shared throughout the years.

Peaches & Cream Ice Cream plays well with:

Peaches & Cream Ice Cream

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

Peaches & Cream Ice Cream: very simple and quick creamy recipe with big chunks of fresh peaches. The best part? Only takes 5 minutes of prep work and all you need is a hand mixer and a few simple ingredients!

Ingredients

1 ¼ cup heavy whipping cream
⅔ oz can of sweetened condensed milk, 14 . can
2 teaspoon vanilla extract
2 ripe peaches, diced

Instructions

With a hand mixer, whip the heavy whipping cream in a large mixing bowl until it thickens and fluffy peaks appear, approximately 5 minutes.
Carefully fold in all the other ingredients. Place in a freezer-safe dish and freeze for 4-6 hours or until the ice cream is completely frozen through.
Enjoy!

Chocolate Chip Ice Cream

Aug 19, 2019 · 14 Comments

Chocolate Chip Ice Cream is the best of both the creamy and dreamy world. Decadent chocolate chips are melted into a creamy vanilla ice cream that is homemade in just minutes and devoured just after frozen.

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Why this Chocolate Chip Ice Cream?

Holy moly it's hot out. With these sweltering temps, all a girl wants is a cool sweet treat. What would be better than homemade ice cream? ... and chocolate?

So I made my no-churn 4-ingredient chocolate chip ice cream the other day, and it was ready for devouring later that same night.

So what makes this no-churn homemade ice cream the best decision of your day? Glad you asked. This chocolate chip variety is so creamy, just the right amount of sweet for that tooth, and it is just a simple few ingredients that I guarantee that you can pronounce, just real ingredients.

Along with just 4 ingredients, this ice cream recipe takes even less steps to make (which means more time to be summertime-lazy!)

All you need is a hand mixer to whip the heavy whipping cream until it thickens to fluffy peaks and a freezer-safe container!

What kind of chocolate should I use for this Chocolate Chip Ice Cream recipe?

The best kind, duh! But no, seriously.

Any kind of chocolate chip you'd like! I like to use dark chocolate chunks or milk chocolate chips, it just depends on my mood. I've even tried white chocolate chips and they were a fantastic idea choice!

How do I make this Chocolate Chip Ice Cream?

With a hand mixer, whip the heavy whipping cream until it thickens and fluffy peaks appear, approximately 5 minutes.
Carefully fold in the other ingredients. Place in a freezer-safe dish and freeze for 4-6 hours or until the ice cream is completely frozen through.
And you're done. Enjoy!

How do I create the fluffy peaks from the cream?

Place your cream in a large mixing bowl equipped to be used with a mixer. Turn your mixer on and allow your mixer to quickly mix the cream until it starts to thicken.

Usually once you start to notice your cream thickening, the fluffy peaks will form pretty quickly thereafter, maybe 1-2 minutes. In all it should not take long for the peaks to form in your cream, likely around 5 minutes or so.

Want more chocolate recipes?

Sure, everyone does!

Want other easy homemade ice cream recipes?

Well here you go...

Chocolate Chip Ice Cream

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 ¼ cup heavy whipping cream
⅔ cup gluten-free sweetened condensed milk
2 teaspoon vanilla extract
½ cup chocolate chips, or much more if you want!

Instructions

With a hand mixer, whip the heavy whipping cream until it thickens and fluffy peaks appear, approximately 5 minutes.
Carefully fold in the other ingredients. Place in a freezer-safe dish and freeze for 4-6 hours or until the ice cream is completely frozen through.
Enjoy!

Quinoa Chicken Tenders

Aug 19, 2019 · 8 Comments

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

Spicy Quinoa Chicken Tenders are juicy tenders wrapped in a crisp tasty outer coating of quinoa and savory spices. These chicken tenders are baked using Mazola® Corn Oil, not fried, and do not taste a bit on the healthier side of things. September is quickly approaching and is National Cholesterol Awareness month which is perfect time to bring you these chicken tenders! Why? A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com and to get the quinoa chicken recipe see below!

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Why these Quinoa Chicken Tenders?

This Skinny Spicy Quinoa Chicken Tender recipe is gonna knock your socks right off, with its awesome juicy flavor, it's crispy crunch, it's nutritional value (it's packed with protein, and it's baked, not fried), and it's use of simple ingredients.

Why use Corn Oil?

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. I also really like the fact that it has a very mellow flavor that really blends well with the spices and flavors of this quinoa chicken tender recipe!

How to make Quinoa Chicken Tenders?

Preheat the oven to 425*F.
In a small bowl, combine all the spices together. Set aside.
In a medium bowl, mix the bread crumbs and quinoa together. Set aside.
Rub a pinch of the spice mixture onto each side of the chicken, then dredge it in the egg whites, and lastly, the quinoa mixture. You will need to press the quinoa in to each chicken tender with your fingertips.
Place the chicken tenders on a baking pan lined with parchment paper.
Using a basting brush, lightly brush the top of each chicken piece with the coconut oil.
Bake on the middle rack for 13-17 minutes, until the chicken tenders start to turn golden brown around the edges. I sprinkle a pinch more of parsley on top before serving these nuggets warm. Enjoy them hot and dunked in my BBQ Glaze recipe!

How did I lighten up this quinoa chicken tender recipe?

To lighten up my recipe, I swapped out the traditional breading used to bread chicken tenders with cooked fluffy quinoa. Quinoa is a great alternative because.....
I also used Mazola Corn Oil in place of butter and egg whites instead of eggs. It is very well known that egg whites are much lower in cholesterol than their yolks are. What many may not know is that Mazola Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than extra virgin olive oil and one and a half times more than canola oil. It's a two-way punch to a lower cholesterol chicken tender recipe!
I also decided that a baked chicken tender can taste just as good as a fried chicken tender after perfecting this recipe, so saying that swapping the frying process for baking, was a good good idea!

Are ya sold yet? To be honest, the family wasn't. There was a long pause on the other end of the phone when I told them what I was planning on making them for dinner. Just silence. You're gonna stick some quinoa on some chicken and call it a chicken tender and make me eat it? Yup.

What if I told ya that they are my favorite chicken tender/finger/nugget I've ever had. Big statement. Bold statement. True statement y'all.

Now are you sold enough to try them?

If you want to great finger food that's great with the little ones as well as the old ones, is healthy and easy to make, you've got to try this recipe. Now go on with your bad self and get you some lighter chicken tenders y'all.... Bam!

Want more quinoa recipes?

How about more chicken tender recipes?

Here are a few other poppable chicken recipes:

Quinoa Chicken Tenders

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Spicy Quinoa Chicken Tenders are juicy tenders wrapped in a crisp tasty outer coating of quinoa and savory spices. These chicken tenders are baked, not fried, and do not taste a bit on the healthier side of things!

Ingredients

2 pounds skinless chicken breasts, cut into chicken tender slices
2 cups of quinoa, cooked
⅔ cup gluten-free bread crumbs
2 tablespoon Mazola® Corn Oil
1 teaspoon parsley, chopped
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes, or less if you aren't into "spice"
2 in egg whites, a small bowl

Instructions

Preheat the oven to 425*F.
In a small bowl, combine all the spices together. Set aside.
In a medium bowl, mix the bread crumbs and quinoa together. Set aside.
Rub a pinch of the spice mixture onto each side of the chicken, then dredge it in the egg whites, and lastly, the quinoa mixture. You will need to press the quinoa in to each chicken tender with your fingertips.
Place the chicken tenders on a baking pan lined with parchment paper.
Using a basting brush, lightly brush the top of each chicken piece with the Mazola® Corn Oil.
Bake on the middle rack for 13-17 minutes, until the chicken tenders start to turn golden brown around the edges. I sprinkle a pinch more of parsley on top before serving these nuggets warm. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 4 Servings
Amount Per Serving: Calories: 402Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 131mgSodium: 198mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 52g

Refrigerator Sweet Pickles

Aug 18, 2019 · 14 Comments

Refrigerator sweet pickles combine the goodness of crisp garden-fresh cucumbers with the zing of vinegars, the sweetness of sugars, and a touch of spice from crushed pepper. The best part? This recipe lets your refrigerator do most of the work!

Well, in all honesty...these are better than the state fair bread and butter pickles that I have adequately taste-tested before. They are fresh and still have a crispiness to them.

You pull these pickles straight out of the fridge, with that chilled jar with the metal top that still as condensation on it, and you just know that these pickles are gonna be great and THAT much more refreshing than the pickles from the store.

Fresh is best, am I right?!?

Table of Contents

What kind of flavor should I expect from these Refrigerator Sweet Pickles?

Then there's the little bit of spicy factor. I put in a smidge of crushed red pepper flakes into these jars of pickles for a refreshing little zing. It's nothing over-the-top spicy or anything like that. Just a little extra zip every once in a while never hurt anybody.

How do you make these Refrigerator Sweet Pickles?

Combine the cucumbers and salt in a large bowl. Refrigerate the cucumbers for 1 hour.
Rinse the cucumbers in a colander with cold water to rinse off the salt. Add the onions and set aside.
Combine the vinegars, sugars, the mustard seeds, celery seeds, turmeric, and the crushed red pepper flakes in a medium saucepan. Allow to simmer over medium heat until the sugars have dissolved.
Toss the pickling mixture over top the cucumbers and onions and allow to sit at room temperature for one hour. Cover and place the pickles back in the refrigerator for 24 hours. Enjoy!

What is pickling and how does it work?

Pickles are the outcome of the pickling process. Pickling is a way of preserving foods and was heavily utilized before refrigerators were in existence to keep foods from spoiling.

What happens when the fresh food is placed in canning jars with a brine? Well, that brine has salt and/or acids in it that are then soaked up by the food in the jars. The brine's acids allow the food to stay safe, not allowing the growth of dangerous bacteria that would otherwise spoil the food.

...

Sriracha Mayo Cream Broccoli

Aug 17, 2019 · 20 Comments

Roasted sriracha mayo cream broccoli is an easy and quick combination of fresh broccoli florets drizzled in a sriracha lime cream sauce and then roasted until fragrant and tender in the oven. This spicy and creamy gluten-free veggie side will kick your mealtime flavor up about 100 notches. Get ready.

There's no denying that we love a little heat around these parts and this roasted sriracha mayo cream broccoli is no exception. I have been making this roasted broccoli dish weekly for years and it still hasn't gotten old. There's a little bit of spice, a little bit of cream, and a little bit of tanginess from the lime juice and soy sauce.

The creaminess tends to dampen the spice just enough. And the zest and tanginess from the lime juice and soy sauce play well together. I also like to add a small bit of crunch at the end by sprinkling on a few sesame seeds if I have them in my pantry at the moment.

Table of Contents

How do you make Sriracha Mayo Broccoli?

Sriracha mayo roasted broccoli is so stinking easy to make! I'll start with saying don't forget to preheat your oven. It will definitely take your oven longer to heat up than it will to prep your broccoli and sriracha drizzle. Then I'd suggest chopping your broccoli crowns into florets. I like big chunky broccoli florets myself.

Grab a small bowl to make your sriracha mayo. You will combine the sriracha, mayo, soy sauce (or coconut aminos), and lime juice in a small mixing bowl and stir well. Then drop your broccoli on a baking sheet (I like to line mine with tin foil for easy clean up) and drizzle your newly-made sriracha mayo overtop of your broccoli florets.

Bake your roasted broccoli for 10-20 minutes or until your broccoli is done to your likeness. Wait a few minutes before eating because the sriracha mayo will be scorching hot for a few minutes (trust me, I've burnt my tongue trying to get this recipe in my mouth)!

Tell me about the sriracha mayo sauce!

Absolutely! I want to warn you because I will likely get this question... when you make up the sriracha mayo cream sauce the sauce will be quite a bit lighter in color. Once the cream sauce has been cooking in the oven you will start to notice it darken in color and it will transform into a delicious golden orange hue. It's just part of this Sriracha Cream Broccoli's magic!

What kind of mayo and sriracha should I use for my sriracha mayo sauce?

My go-to sriracha sauce, or for some us that call it "rooster sauce", is gluten-free and perfectly spicy. I use Huy Fong Sriracha Chili Sauce in my kitchen. For this recipe I use Hellman's Light Mayonnaise. At the time of this posting it is deemed gluten-free according to the manufacturer and because of my celiacs disease I have to go that route.

How can I make this Sriracha Mayo Cream Broccoli fancy-looking?

I would suggest a few ways you can start:

Sprinkle sesame seeds on the top.
Try topping the broccoli dish with crushed nuts.
Sprinkle with cheese crumbles.
Add a fresh herb on top like chopped parsley.

What to serve with sriracha mayo cream broccoli?

Because the broccoli is on the spicier side, I would recommend more of a tame pairing for the rest of your meal. I pair this broccoli dish with:

Want other sriracha recipes?

Try any one of these spiced-up recipes made with lovely sriracha!

Roasted Sriracha Mayo Cream Broccoli

Yield: 4

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients

3 cups broccoli florets
¼ cup gluten-free mayo
½ tablespoon lime juice
1 tablespoon sriracha sauce
1 teaspoon gluten-free soy sauce
black pepper to taste

Instructions

Preheat your oven to 350*F.
In a mixing bowl, combine the mayonnaise, lime juice, sriracha, and soy sauce and mix well.
Place the broccoli on a baking sheet and drizzle with the sauce.
GArnish with black pepper and bake for 10-20 minutes, or until desired tenderness of the veggies magically happens. Enjoy it messy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 58Saturated Fat: 1gCholesterol: 2mgSodium: 257mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g

Sriracha Mayo Broccoli Notes:

Make sure that you are using gluten-free ingredients if you are wanting to make this recipe GF-style. Many mayos and soy sauces have gluten in them! You can also substitute the mayo for another alternative such as plain (no flavor added) greek yogurt for a simple twist!

Salsa Lime Chicken

Jun 29, 2019 · 11 Comments

This 3-INGREDIENT Salsa Lime Chicken is a fantastic way to prepare seasoned chicken for pretty much anything! Use the Salsa Lime Chicken in tacos, over a bed of greens as a salad, or in rice or quinoa bowls. The possibilities are endless as long as you have a slower cooker or pressure cooker and these ridiculously simple instructions!

Well, I'm finally back at it. I am finally completely moved in to my new kitchen, and a new kitchen means new recipes! It's been so much fun cooking in my new space. There is so much more room to spread out and make new messes. At least now the messes aren't moving boxes and bubble wrap!

FACT: Selling two homes and consolidating into one home all at the same time is a crazy feat. So.... the past few months been reeeeeally tricky.

ANOTHER FACT: It's been hard to find healthy meals when we've been living out of cardboard boxes and found ourselves low on time, energy, and supplies.

That's when this Salsa Lime Chicken has consistently jumped in and has never gone away. We can't get enough of it and it's infinite possibilities!

This Salsa Lime Chicken recipe has been our saving grace. It's great served warm in:

Hard and soft tacos
Burrito Bowls
Spaghetti squash bakes
Brown rice, quinoa, cauliflower rice, or spaghetti squash bowls

The Salsa Lime Chicken is also great served cold by the forkfull or in:

Taco salad bowls
Lettuce wraps
Sandwiches and tortilla wraps

Our Salsa Lime Chicken is one of our favorite weeknight recipes because:

It's stupid simple: Just dump and go.
It's ready in under 30 minutes in your pressure cooker.
It's healthy and gluten-free and low carb and high protein and low calorie and keto-friendly and paleo! Phew! Obviously one of the ingredients is salsa. As my personal trainer says... "Use salsa instead of salad dressings and marinades.... it has way less bad stuff in it like sugar!"
You can use fresh or frozen chicken. Your pick.
It makes your home smell like a million bucks! Just place the ingredients in your slow cooker and let the chicken slowly simmer to shredded perfection.
It's easily storable: Store leftovers in the fridge for a few days OR freeze it. The Salsa Lime Chicken holds up great frozen for months!
You can make it in large batches: Great for large families, sizable appetites, big parties, or for MEAL PREPPING extravaganzas!
Did I mention -------> Just 3 ingredients!!!!

If it sounds like I am bragging about how good this Salsa Lime Chicken recipe is...... it's because I am. It's SO delicious and easy to make. It's so easy to make I wanted to create a quick little video to go with this recipe to prove to anyone who may still be in doubt as to whether they should commit to this amazing dish.

Even my pup couldn't stand being out of sights of the Salsa Lime Chicken so she makes a cameo in the kitchen background throughout. So enjoy the puppy cameo, the quick little video, and this delicious Salsa Lime Chicken recipe.

Salsa Lime Chicken plays well with others. Here are some suggested side pairings:

Easy Mexican Chopped Corn Salad (So easy!)
Gluten-Free Jalapeno Cheddar Cornbread Cupcakes (You won't believe that they're GF!)
Chipotle-Lime Radish Salad (Another go-to all Summer long)
Corn + Tomato Picnic Salad (Perfect for those warm days!)
Spicy Cucumber Salad (So quick!)
Garlic Cilantro Lime Rice (Yes please.)
Holy Guacamole (THE best)
Skinny Mexican Grilled Corn (Go get that grill goin'!)

Salsa Lime Chicken

Yield: 4 people

Prep Time: 1 minute

Cook Time: 25 minutes

Total Time: 26 minutes

This 3-INGREDIENT Salsa Lime Chicken is a fantastic way to prepare seasoned chicken for pretty much anything! Use the Salsa Lime Chicken in tacos, over a bed of greens as a salad, or in rice or quinoa bowls. The possibilities are endless as long as you have a slower cooker or pressure cooker and these ridiculously simple instructions!

Ingredients

1 jar Salsa, gluten-free
1-2 pounds Chicken Breasts, boneless skinless
1-2 limes, 1 sliced, 1 zested

Instructions

Place your chicken breasts in the bottom of your pressure cooker or your slower cooker.
Pour the jar of salsa overtop of the chicken breasts.

Pressure Cooker Version:

Follow your pressure cooker instructions for fresh "chicken" as pressure cookers do vary (usually between 10-20 minutes of cooking). (I haven't had to place any extra liquid in my pressure cooker for this recipe!) Once your pressure cooker is done cooking, gently pull apart the chicken breasts with a fork and stir to recombine the chicken with the delicious salsa liquids. Squeeze a generous amount of fresh lime juice over the chicken and sprinkle with fresh lime zest.

Slow Cooker Version:

Cover your slow cooker and cook on low for 7-8 hours or on high for about 4 hours. Gently pull apart the chicken breasts with a fork if the chicken hasn't fallen apart on it's own already and stir to recombine the chicken with the delicious salsa liquids. Squeeze a generous amount of fresh lime juice over the chicken and sprinkle with fresh lime zest.

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 134Saturated Fat: 1gCholesterol: 73mgSodium: 134mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 24g

Extra Chicken Recipes to Try:

Thai Turkey Lettuce Wraps

May 18, 2018 · 4 Comments

Thai turkey lettuce wraps combine juicy ground turkey in a quick thai basil sauce and then blanketed in crisp crunchy boats of lettuce. Let the thai basil fixings fall and scoop up the extras for even more delicious lettuce wraps!

Thank you Trivento for sponsoring this post. Get in the game with Trivento Wine and Major League Soccer!

A few weeks ago some friends and I headed a few miles down the road to watch our Atlanta United MLS (Major League Soccer) team play and win on our home turf.

We watched the match, cruised home, opened up a few bottles of Trivento... the official wine of the MLS, and snacked on these amazing Thai Turkey Lettuce Wraps.

It doesn't matter whether you are lucky enough to attend a game in person or if you are watching the game in the comfort of your home surrounded by good friends, you're going to want to pair your game day experience with the perfect food and beverage pairing, so I wanted to share my delicious idea with y'all today.

Why? Because it's soccer season y'all.

I've never watched professionals play soccer in a huge field right in front of my eyes before and all I can say is...

"ummm.... wow!!!!!"

... those are some crazy athletes! They never stop running.

It was a blast to watch a match in person so if you ever get a chance just DO IT!

Other things that you just need to trust me on is that you're going to need to entertain your fellow soccer friends and I found that it was pretty darn easy to do with a bottle of Trivento wine (my favorite is a chilled glass of White Orchid wine) and a sweet and savory, crisp and healthy, Thai Basil Lettuce Wrap.

Here's why I suggest this pairing:

No matter whether you are at the game or watching from the couch, your heart is going to be racing watching any MLS event.

You're gonna need to cool off.

Secondly, you are going to probably try and recreate some of those fancy soccer moves on your own after that final score is posted. You're going to need a protein-packed nutritious meal or snack to fuel your antics. Problem solved by making this 15-minute Thai Basil Lettuce Wrap recipe.

Thai Turkey Lettuce Wrap perks:

These quick Thai Turkey Lettuce Wraps are as delicious as they sound and much easier to make than they look! Healthy ground chicken or turkey is cooked in a sweet chili basil sauce with fresh chopped vegetables and then placed in a bed of fresh crisp lettuce wraps. Mealtime just got healthy and delicious!

These Quick Thai Turkey Lettuce Wraps have been on my weekly evening menu for the past 5-6 weeks since I've started working out hardcore with a personal trainer and really watching what I put into my body.

I have been playing with different ways of getting in high quality protein, ways besides doing this chicken and broccoli thing which I LOVE (I'm a big weirdo), but it does get a little boring after days upon days of nothing else.

One day I wanted nothing else but to break down and consume waaaay too much Chinese food.

I was determined to make a healthy version of something Asian-inspired and used what I had in my fridge to come up with this amazing concoction of ingredients.

Okay so enough about me, let's talk Thai Turkey Lettuce Wraps.

Thai Turkey Lettuce Wraps

Yield: 4

Ingredients

1 pound ground turkey, chicken, or pork
2 tablespoon sesame oil, or olive oil
1 tablespoon minced garlic
2 stalks green onion, chopped
⅓ cup white mushrooms, optional
1 jalapeno, diced (optional)
4-6 tablespoon sweet chili paste
1 tablespoon coconut aminos, or soy sauce
1 handful basil leaves, chopped
Lettuce for wraps

Instructions

Add the oil into a heated wok, follow by the minced garlic and green onion and stir fry them until aromatic. Then add the ground meat, pepper, and mushroom into the wok. Use a spatula to quickly stir-fry and break the ground meat into small lumps.
When the meat changes color, toss in the chili paste and coconut aminos and combine well. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the warm basil fragrance and serve immediately.

These Quick Thai Basil Lettuce Wraps are a lifesaver when your crew is hungry after watching the big game. So cook up a quick batch while talking about the match with your delicious glass of Trivento wine.

Happy soccer watching y'all!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Gluten Free Expo - Atlanta

May 7, 2018 · Leave a Comment

Hey Atlanta friends this one's for you!

The GF & AF Expo returns May 19-20 at the Cobb Galleria.

If you're a member of the Celiac/gluten-free or other food allergy community, this is a great way to explore food and lifestyle options.

Who doesn't LOVE free food samples, learning new recipes, and talking about our unique lifestyles with others who are going through similar situations?

I am so excited to attend my first Gluten Free Expo. I will be there checking everything out so definitely stop by the press area or find me via social media in the hub-bub of it all on the expo floor.

There are also many choices for people with gluten sensitivities, auto immune/inflammatory diseases and autism. This is an event for the entire family so bring both family and friends!

So what does your ticket include?

Entry into the vendor fair with over 100 brands
Valuable coupons at the vendor booths
Samples from the vendors are considered to be gluten free.
Discounted products available for purchase
Informative classes related to the gluten free and allergen-friendly lifestyle
Free reusable bag to carry your goodies

Don’t forget to use the discount code ADVANCE if you purchase before May 18th for 20% your ticket! So hopefully I will see y'all in Exhibit Hall A, 2 Galleria Pkwy SE in Atlanta on May 19th & 20th!

Make sure to follow the Gluten Free Expo on FB, Twitter & Instagram and tag your social media posts with the official hashtag #GFAFExpo.

EKKKKKK! I can't wait!

Cayenne Sugar Ribs

Apr 5, 2018 · Leave a Comment

This Cayenne Sugar Rib recipe rubs cayenne pepper, garlic, and brown sugars together for a light sweet and spicy glaze on top of deliciously grilled pork ribs. This is an easy way to enjoy juicy ribs all spring and summer long!

I don't know about y'all but I have always been intimidated by cooking ribs. I've never tried too hard at it because I figured there was no way I could cook them properly.

Then add in grilling ribs...

ya know since it's getting warmer out and everything needs to be grilled until...... umm October-ish, I figured I should give this one a try.

It turns out that it's easy it is to grill ribs.

Maybe too easy.

I concocted my own sweet and spicy rub that quickly turned into the most amazingly gooey glaze before I put my Smithfield Extra Tender Pork St Louis Style Ribs on some warm charcoal coals.

Then I let the cayenne sugar ribs cook on the grill for 1.5-2 hours, flipping every once in awhile, then removing them from the grill and letting them rest for 5 minutes before devouring.

Smithfield Extra Tender Pork St Louis Style Ribs are perfect any night on the grill, whether a great weeknight meal or getting together to barbecue with family and friends.

Everytime I make this recipe the ribs turn out perfectly, tender and juicy.

These ribs are hand-trimmed, extra-tender and juicy.

And who doesn't need another excuse to make more food on the grill?!?

So let's just all agree to go get some.... like today.

Cayenne Sugar Ribs

Yield: 4 people

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Ingredients

1 packge Smithfield Extra Tender Pork St Louis Style Ribs

Cayenne Sugar Rub

⅓ cup brown or coconut sugar
½ teaspoon garlic powder
½ teaspoon cayenne pepper, optional
½ teaspoon paprika
½ teaspoon minced garlic

Instructions

Cut your ribs in half for easier handling. Heat your charcoal grill to a medium heat.
Mix all of the cayenne sugar rub ingredients together in a medium bowl. Rub half of the rub on the meat and leave the other half to rub on during the grilling process. Allow the rub to turn into a glaze over the meat (approximately 10 minutes.)
Place the sections of ribs on the grill over indirect heat for 1.5-2 hours or until the internal temperature reaches 150*F. Remove from the grill for 5 minutes before serving. Enjoy!

Notes

You will likely need to flip the ribs a few times during the grilling process. While you are flipping the ribs feel free to rub more of the reserved rub on them.

Roasted Honey Garlic Autumn Pork and Vegetables

Sep 20, 2017 · 1 Comment

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

Roasted honey garlic autumn pork and vegetables is a quick and easy weeknight meal prepared in about 30 minutes with real flavor real fast! Honey garlic sauce is drizzled over seasonal vegetables and juicy pork medallions and sprinkled with sunflower kernels!

I love making dishes from scratch this time of year.

The end-of-summer vegetables are still available and the fall squashes are starting to show up in abundance.

It's the perfect time of year to play with fresh vegetables and juicy meats.

This roasted honey garlic autumn pork and vegetables dish is the perfect combination of big flavors made really fast.

It's a great weeknight dinner for busy families.

I like to use Smithfield® Marinated Fresh Pork in my recipes because it's a perfect and easy meal solution for any night of the week and creates "Real Flavor Real Fast".

It's also available in a variety of flavors across Tenderloins, Loin Filets and Roasts at Walmart so it's so easy to get my hands on.

Any of the Smithfield® pork options would be good in this recipe but I chose to use Smithfield Original Recipe Loin Filet.

I cut it into 1 inch medallions and placed them on top of a bed of fresh chopped autumn vegetables and then drizzled a sauce made up of honey, garlic, and lime juice on the very top.

Because I sliced the pork loin into medallions, the meat is cooked quicker for a quick meal in about 30 minutes!

Roasted Honey Garlic Autumn Pork and Vegetables

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

1 pound pork tenderloin, cut into 1" medallions
2 medium corn on the cob, kernels only
1 large zucchini, sliced
1 cup butternut squash, cubed
handful sunflower kernels, for garnish (optional)

Honey Garlic Sauce

8 tablespoon fresh honey
2 tablespoon GF soy sauce or liquid aminos
2 tablespoon lime juice
2 tablespoon minced garlic
2 tablespoon olive oil
1 teaspoon fresh thyme
pinch of paprika
salt and pepper to taste

Instructions

Preheat the oven to 425*F. Add the vegetables and pork medallions in a 9 x 13 baking dish.
In a medium mixing bowl, combine all the honey garlic sauce ingredients and mix well. Drizzle the sauce over the vegetables and meat and cook for 20 minutes.
Sprinkle a handful of sunflower seeds over the top of the dish and roast for another 5-10 minutes or until the internal temperature of the pork has reached 150*F. Remove from the oven and allow to cool for 5 minutes before serving. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 401Saturated Fat: 2gCholesterol: 73mgSodium: 576mgCarbohydrates: 51gFiber: 2gSugar: 39gProtein: 27g

I loved the mix of fresh corn kernels, zucchini pieces, and cubed butternut squash that I picked up from Walmart to go with the Smithfield® pork.

The sweet pops of the corn blend amazingly with the smooth nutty flavors that the roasted butternut squash produces.

And to top it all off I like to sprinkle a handful of sunflower kernels on the very top in the last few minutes of roasting. It makes for a beautiful golden brown color and the roasted kernels add a bit of crunch to the dish.

Yuuuuum!

Repurpose this roasted honey garlic autumn pork and vegetables dish into a second meal, tomorrow's lunch!

Put any leftovers on a salad, turn it into pork tacos, or burrito bowls!

It's a great way for busy families to save time and have healthy meals on-the-go.

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All you have to do is head on over to SmithfieldRealFlavorRealFast.com and submit your tip/trick on how you get dinner ready in 30 minutes or less using Smithfield® Marinated Fresh Pork.

Good luck!

Thanks for stopping in friends!

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

Grilled Strawberry Mango Chicken

Jul 18, 2017 · Leave a Comment

Grilled strawberry mango chicken with fresh jalapenos and grilled lime on a bed of fluffy brown rice! This healthy delicious meal puts a light tropical flavor in every bite!

Strawberry mango chicken is made by marinating chicken breasts in a strawberry mango marinade and letting it chill in the fridge for 30 minutes to 3 hours before grilling.

The marinade consists of fresh strawberries, mango, and jalapeño, red onion, garlic, coconut oil, and vinegar.

The strawberry mango marinade brings out sweet flavors from the strawberry and mango, combined with savory flavors of the garlic and jalapeño, with tropical flavors of the lime, coconut oil, and mango.

It's light and refreshing but still able to pack a punch of tropical Caribbean-like flavors.

I like to combine my grilled strawberry mango chicken with fluffy brown rice or quinoa or lay it on top of a layer of dark green veggies.

On top of my strawberry mango chicken I like to sprinkle chopped jalapeño slices and a little bit of crumbled cheese.

Once the chicken has chilled with the marinade in the refrigerator, it's cooked on the grill until done. Internal temp of

On my grill my thick chicken pieces are cooked between 6-7 minutes per side.

I like to add in a brush or two of extra reserved marinade to each chicken breast side while grilling and for dunking bites in for those sauce lovers you are at your dinner table.

This recipe is gluten-free, low carb, and dairy-free if you leave out the cheese crumbles as a garnish. It's a low fat and high-protein option that the entire family will love!

Grilled Strawberry Mango Chicken

Yield: 8 people

Prep Time: 35 minutes

Cook Time: 13 minutes

Total Time: 48 minutes

Grilled strawberry mango chicken with fresh jalapenos and grilled lime on a bed of fluffy brown rice! This healthy delicious meal puts a light tropical flavor in every bite!

Ingredients

4 large chicken breasts, halved

Strawberry Mango Marinade

1 cup strawberries, tops removed
1 cup mango, peeled and cubed
1 medium jalapeno, deseeded and chopped
½ medium red onion, chopped
¼ cup coconut oil
¼ cup white wine vinegar
juice of 2 limes
1 teaspoon minced garlic

Instructions

Combine all the strawberry mango marinade ingredients together in a blender or food processor and blend until smooth. Place the chicken and ¾ of the marinade in a large zippy bag and chill in the refrigerator for 30 minutes - 3 hours.
Start your grill and rub a bit of oil on it. Once heated place your marinaded chicken pieces on it and cook the chicken until fully cooked (internal temperature of at least 165*F), flipping once. While grilling you can use the reserved ¼ strawberry mango marinade to brush on more sauce.
Remove from the grill to cool. Sprinkle with jalapenos, grilled lime juice, and cheese crumbles and serve with rice or vegetables.

Notes

I like to grill a few lime halves with my chicken to use as a quick flavorful spritz along my final dish along with my jalapeno pieces and cheese crumbles. I place each half, flat-side down directly on the grill for 2-3 minutes and remove while still warm and juicy.

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 146Saturated Fat: 6gCholesterol: 36mgSodium: 67mgCarbohydrates: 5gSugar: 4gProtein: 12g

Looking for more chicken recipes for inspiration? Check out our gluten-free chicken recipe page!

Sesame Ginger Chicken Chopped Salad Recipe

Jul 6, 2017 · Leave a Comment

Sesame ginger chicken chopped salad is a healthy and easy meal prep recipe that the whole family will love. Sesame ginger marinated chicken breast is mixed with fresh chopped vegetables all topped with sesame seeds and homemade sesame ginger dressing.

This sesame ginger chicken chopped salad is an easy 5-minute recipe that makes healthy meals for the entire week.

You can use grilled chicken, shredded chicken, whatever type of chicken breast meat is easiest. Leftover chicken from the night before's chicken recipe is perfect too.

Most weeks I make up a giant slow cooker full of juicy shredded chicken breast meat and a lot of it goes into meal prep bowls like this sesame ginger chicken chopped salad recipe.

The chicken is marinaded in a homemade sesame ginger sauce and the salad dressing is also a combination of the sesame ginger dressing mix with some zesty vinegar for a sesame ginger-like vinaigrette.

The savory sesame and sweet ginger flavors are always a winning combination but then add in chili paste for a pinch of heat and coconut aminos for a mellow sweetness and you have one delicious marinade.

The recipe makes quite a bit of the sesame ginger marinade. Use half of the marinade to marinate the chicken.

The other half is combined with vinegar and cracked red pepper flakes if you want more heat to make an epic asian-inspired dressing for the completed salad.

I'd highly recommend keeping your sesame ginger salad dressing in a separate small airtight container until you are ready to eat your bowls. That way nothing gets soggy or squished in your meal prep bowls.

The sesame ginger chicken chopped salad meal prep bowls are perfection topped with green onion slivers, sesame seeds, and sliced almond pieces.

They add texture, crunch, flavor, and major nutrition packed in their small bites.

The fresh vegetables can be whichever veggies are in season. You will definitely need a fresh head of lettuce, some mushroom slices, and green onion slivers. Other than that pick your favorite vegetables for your meal prep bowls.

I recently have found a great way to keep my vegetables fresh after I pick them up from the store. Rubbermaid^® FreshWorks™ keep my heads of lettuce and mushrooms at their peak freshness until I am ready to make my meal prep bowls.

And yes, an entire head of lettuce fits very easily in the large container. No more smushing the lettuce to make it fit!

The FreshWorks containers have patented FreshVent™ Technology that keeps produce fresher longer by allowing excess CO2 to escape, delaying produce spoilage and by allowing additional O2 in, creating the optimal environment to maintain fresh produce.

The Crisp Tray™ elevates produce away from moisture and promotes proper airflow to help prevent spoilage and the lid, container, and tray are dishwasher safe and BPA free.

Sesame Ginger Chicken Chopped Salad

Yield: 4 people

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

3 cups cooked chicken, diced or shredded

Sesame Ginger Marinade

⅛ cup liquid aminos, or GF soy sauce
3 tablespoon GF chili paste
2 tablespoon sesame oil
2 tablespoon coconut aminos
¼ teaspoon ground ginger

Sesame Ginger Dressing

⅛ cup wine vinegar

Instructions

Remove your fresh head of lettuce from your Rubbermaid FreshWorks container and chop the lettuce. Chop the rest of your vegetables and set aside.
Combine all sesame ginger marinade ingredients together in a medium mixing bowl and divide in half.
Mix ½ of the marinade with the chicken and place in the fridge to chill while making the dressing. To make the dressing place the second ½ of the marinade in a small mixing bowl with the vinegar and mix well.
Place an even amount of veggies in each meal prep bowl. Split the sesame ginger marinated chicken evenly between the four meal prep bowls and then top with green onion, almond slices, and a sprinkle of sesame seeds. Keep the dressing in a separate container until ready to eat. All food should be stored in airtight containers in the fridge until ready to eat. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 323Saturated Fat: 4gCholesterol: 79mgSodium: 722mgCarbohydrates: 5gSugar: 1gProtein: 26g

Thanks for stopping in friends!

Skinny Buffalo Chicken Spaghetti Squash Bake

Jun 25, 2017 · Leave a Comment

Skinny buffalo chicken spaghetti squash bake combines creamy flavor-packed buffalo chicken with fresh veggies and blue cheese crumbles all on a bed of spaghetti squash!

This buffalo chicken spaghetti squash bake is a simple combination of gluten-free and low carb ingredients to create one warm, creamy, buffalo-flavor packed dish.

The homemade creamy buffalo sauce that coats the shredded chicken is a quick mix of hot sauce, greek yogurt, garlic powder, paprika, and salt and pepper.

The bed of spaghetti squash that is the base of this skinny casserole is roasted in the oven for 40 minutes, scraped to create the spaghetti squash "noodles", and then topped with all the skinny buffalo chicken goodness before it is baked for another quick 10 minutes.

The shredded cheese and the blue cheese crumbles are completely optional and you can choose to put on any veggies that you'd like.

My favorite vegetables to toss in the dish are bell pepper slices and green onion slices.

This buffalo chicken spaghetti squash bake uses only ⅓ cup of the shredded cheese and just a handful of the blue cheese crumbles and the rest of the creamy flavor comes from the greek yogurt. But this dish is awesome without the cheese melted on top too.

Skinny Buffalo Chicken Spaghetti Squash Bake

Yield: 6 people

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Skinny buffalo chicken spaghetti squash bake combines creamy flavor-packed buffalo chicken with fresh veggies and blue cheese crumbles all on a bed of spaghetti squash!

Ingredients

Roasted Spaghetti Squash

1 large spaghetti squash, or 2 small squash
2 tablespoon olive oil
¼ teaspoon salt

Buffalo Sauce

⅓ cup hot sauce
⅓ cup nonfat greek yogurt
½ tablespoon garlic powder
½ tablespoon paprika
pinch of salt and pepper

Casserole Ingredients

1 pound cooked chicken, cubed or shredded
⅓ cup shredded cheese
⅛ cup blue cheese crumbles
1 cup bell pepper, chopped
2 tablespoon green onion, diced

Instructions

Preheat your oven to 400*F. Cut your spaghetti squash in two lengthwise and place on a four-sided baking sheet. Using a spoon, scrape out the seeds from the center of each squash half. Spread the olive oil and salt on the inside flesh of each squash half and roast for 40 minutes. Remove from oven and allow to cool until you can safely handle the squash without burning yourself.
Using a fork, scrape the flesh out of both squash halves to produce spaghetti squash noodles. Place these squash noodles in the bottom of a 9 x 13 baking dish.
In a small mixing bowl combine all the buffalo sauce ingredients together and mix it in with the chicken. Place the buffalo chicken on top of the spaghetti squash layer in the baking dish.
Add the vegetables and cheese as the top layer and bake in the oven for another 10 minutes. Remove from the oven and allow to cool a few minutes before serving. Enjoy!

Thanks for stopping in friends!

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Strawberry Lemonade Crinkle Cookies {Gluten Free}

Jun 22, 2017 · Leave a Comment

This strawberry lemonade crinkle cookies recipe combines zesty lemon flavors with sweet strawberry hints in a soft and fluffy crinkle cookie! These moist gluten free cookies are a great little snack or dessert all summer long!

This strawberry lemonade cookie recipe combines zesty lemon flavors with sweet strawberry hints in a soft and fluffy crinkle cookie! These moist gluten free cookies are a great little snack or dessert all summer long! image 1

Strawberry lemonade crinkle cookies came about partly because of my Lemon Crinkle Cookies that were a big hit this past spring.

Not only are these strawberry lemonade crinkle cookies similar in soft and fluffiness to their lemon counterpart and they are just as easy to make!

I use lemon juice as well as both lemon extract and strawberry extracts to get to the final strawberry lemonade flavor that each cookie is packed with.

There is also the option to use red and yellow food coloring to get this bright and fun pink and yellow cookie coloring. This is completely optional and the strawberry lemonade taste is going to be there whether you choose to add in food coloring or not.

Of course these gluten free crinkle cookies have the crinkles and cracks just like they should.

What they don't have is crumbly coarse texture like a lot of gluten-free baked goods have.

I will list off some ingredients below the recipe that I recommend using so that your strawberry lemonade crinkle cookies come out of the oven just like mine, soft and moist!

The powdered sugar tops are just an option too. You don't have to roll the cookies in powdered sugar....

...but why not? It's a crinkle cookie..... roll it in more sugar.

You can watch this video to find out more about how I make these cookies...

As it was explained above, the food coloring is an optional step in the recipe.
Rolling each ball of strawberry lemonade cookie dough into powdered sugar is also optional but does give it a little touch more sweetness.... plus it looks pretty.
Use parchment paper underneath your cookies so that there are no troubles getting the cookies off your baking sheet.
Oven times may vary but don't overcook your cookies. Your strawberry lemonade crinkle cookies should still be fairly soft in the center when you take them out of the oven. Overcooking your cookies will lead to hard crunchy hockey puck cookies.

Items used to make these strawberry lemonade crinkle cookies:

I highly recommend this gluten-free flour for this recipe. My cookies come out perfectly every time and I don't need to add in extra ingredients like xanthan gum to make my cookies legit.
I like strawberry extract. It gives off the right amount of sweetness and the perfect amount of strawberry flavor.

GLUTEN FREE STRAWBERRY LEMONADE CRINKLE COOKIES

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Strawberry Lemonade Crinkle Cookies

Yield: 24 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

Dry Ingredients

2 ¼ cup Gluten Free Baking Flour
2 teaspoon baking powder
pinch of salt
¼ cup powdered sugar

Wet Ingredients

1 cup granulated sugar
2 large eggs, beaten
½ cup unsalted butter, softened
2 tablespoon lemon juice
1 ½ teaspoon lemon extract
4 teaspoon strawberry extract
yellow and red food coloring, (optional)

Instructions

Preheat your oven to 350*F. In a large mixing bowl combine all wet ingredients (except the food colorings) together until well combined.
In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
Slowly add the dry ingredients to the wet ingredients. Stir until completely combined and a smooth dough forms. Divide the dough into two even amounts and add food coloring to each half to get the desired pink and yellow colors.
Roll dough into golf ball-sized balls (using part of the pink dough and part of the yellow dough) and then roll them into a small bowl filled with the powdered sugar. Coat each ball on all sides with the powdered sugar.
Place the cookie dough balls on a parchment paper lined baking sheet 2-3 inches apart and bake for 8-12 minutes or until the cookies are crinkled on the tops.
Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling. Enjoy!

Nutrition Information:

Yield: 24 Serving Size: 24 people
Amount Per Serving: Calories: 96Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 53mgCarbohydrates: 14gFiber: 0gSugar: 10gProtein: 1g

Cajun Chicken Pasta (Gluten Free)

Jun 1, 2017 · Leave a Comment

Cajun chicken pasta melts juicy cajun-seasoned chicken breasts with al dente gluten-free noodles in an easy creamy pasta sauce and sprinkles of extra gooey cheeses and herbs all in under 30 minutes!

Cajun chicken pasta melts juicy cajun-seasoned chicken breasts with al dente gluten-free noodles in an easy creamy pasta sauce and sprinkled with extra gooey cheeses and herbs all in under 30 minutes! image 6

Cajun chicken pasta is a favorite in our home. We kind of have a thing for chicken dunked in creamy sauces with pasta. Case in point -> One-Pot Rosemary Goat Cheese Chicken Pasta!

But not much can beat juicy chicken sizzled in homemade cajun seasoning over top pasta and then smothered in creamy savory cheese sauce.

It's creamy, cheesy, savory, and it can all be yours in 30 minutes.

The chicken is cooked in a large skillet with the cajun seasoning on it until browned and the seasoning becomes this darkened slightly-crispy almost-caramelized layer on the outside of each piece of chicken.

Then using the same pan as the cajun chicken, the cajun cream sauce is born!

You'll want to use the same skillet that the chicken is cooked in so that you can scrape off some of that wonderful baked on crunchy crispy cajun seasoning that sticks to the bottom of the pan.

You know, the leftover bits that hold in a TON of flavor. Don't waste that! Use those scrapings to turn your savory creamy cheese sauce into a robust cajun flavor-packed explosion.

Those skillet scrapings will just melt into the cream, cheese, chicken broth, and mushrooms that the sauce is made up of after a few gentle scrapes with a skillet-safe spoon or spatula.

Let the sauce start to simmer and froth into a thickened masterpiece to smother your pasta and chicken in.

Drop in your cooked pasta of choice and your cajun chicken pieces back into the warm hearty skillet of sauce.

Then sprinkle the entire skillet with extra parmesan cheese and fresh chopped parsley!

You will not find a better tasting cajun chicken pasta dish out there.

There's no restaurant where you can get this dish in just 30 minutes.

And this homemade version means you don't have to leave your house to get this amount of flavor! You can have a night-in in your yoga pants, hair a mess, no makeup, full-on comfort mode with a skillet full of cajun chicken pasta comfort.

That's a win in my book.

Cajun chicken pasta tips:

You can easily substitute the chipotle chili powder with regular chili powder but the aftertaste of the cajun seasoning will be a touch different.
You can store the extra cajun seasoning in an air-tight container with your other spices for later use.
The halved chicken breasts (slice them hamburger-style... not hotdog-style!) cook faster so make sure you slice your chicken into thin flat halves!
The mushrooms and bell pepper are optional BUT they do add flavor and texture. Consider adding some sort of vegetable to the dish if mushrooms and bell peppers aren't going to work for you.
I used a delicious new gluten free red lentil pasta. I really liked the soft flavor of the noodles and they held up very nicely and never got mushy or soggy like some gluten free noodles do. I'm not getting paid by this company... I just really liked using these noodles.
You can decrease the cayenne pepper in the cajun seasoning to ½ teaspoon if you are more sensitive to spicy food.
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating add a tablespoon of milk or cream, stir, and then heat to your desired temperature.

Cajun Chicken Pasta

Yield: 4 people

Cook Time: 30 minutes

Total Time: 30 minutes

Cajun chicken pasta melts juicy cajun-seasoned chicken breasts with al dente gluten-free noodles in an easy creamy pasta sauce and sprinkled of extra gooey cheeses and herbs all in under 30 minutes!

Ingredients

2 tablespoon olive oil
2 chicken breasts, halved into thin breasts
10 ounce pasta

Homemade Cajun Seasoning

2 tablespoon chipotle chili powder
3 teaspoon garlic powder
3 teaspoon paprika
2 teaspoon dried basil
2 teaspoon ground sage
2 teaspoon ground mustard
2 teaspoon black pepper
1.25 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon fine salt

Creamy Cajun Pasta Sauce

2 tablespoon butter
1 tablespoon minced garlic
1 medium red bell pepper, chopped
1 cup sliced mushrooms, optional
¼ cup GF chicken broth
¾ cup heavy cream
1 tablespoon almond flour, optional
½ cup parmesan cheese, shredded or grated
½ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Make your homemade cajun seasoning by combining all the cajun seasoning ingredients together and mixing well.
Make your pasta according to package instructions. If your pasta is done before the rest of the dish, drizzle your fully cooked and drained noodles in a splash of olive oil and set aside.
While your pasta is cooking, make your cajun chicken: In a large skillet heat the olive oil over medium heat and add the chicken breasts. Add a pinch of the homemade cajun seasoning to each chicken breast and then cook for 3-5 minutes. Flip each chicken piece, sprinkle the second side with another pinch of cajun seasoning, and cook another 3-5 minutes or until brown on each side and fully cooked. Remove chicken and set aside on a plate.
In the same skillet that the chicken was cooked in, add the butter and minced garlic until the butter is melted. Add the sliced mushrooms and bell pepper and cook for a few minutes until tender.
Add in the chicken broth, cream, almond flour, parmesan cheese, garlic powder, and pepper and allow to simmer (stirring occasionally) until the sauce starts to slightly thicken, about 5 minutes.
Add in the pasta and stir to coat. Place the chicken breasts on top of the creamy cajun pasta and sprinkle with extra parmesan cheese and chopped fresh parsley. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 672

Items used to make this cajun chicken pasta dish:

My awesome skillet is no longer available but I am lusting over this nonstick skillet. It'll be in my kitchen soon enough!
As mentioned above, I just recently started playing around with this gluten-free red lentil pasta and I LOVE it!
My preferred gluten free chicken broth. It's also low sodium and organic.

Thanks for stopping in friends!

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Chocolate Chip Muffin Recipe - Gluten-Free & Dairy-Free

May 30, 2017 · Leave a Comment

This chocolate chip muffin recipe is both gluten free and dairy free. Each muffin is incredibly moist and gooey with melty chocolate chips in each bite! It's the perfect breakfast or sweet little snack!

chocolate chip muffin recipe gluten free dairy free image 7

This chocolate chip muffin recipe should be put into your weekly breakfast routine. Not only our these moist and fluffy muffins gluten-free, but they are dairy-free. If you're looking for other dairy-free and gluten-free chocolate chip goodness check out Beaming Baker's Coconut Chocolate Chip Ice Cream that's also paleo and vegan! There's a quick mix of ingredients before putting them in the oven to bake for 20-25 minutes, or 13-17 minutes for mini muffins. So basically you can mix up the batter and put the chocolate chip muffins in the oven to bake, get ready for your day, and be back in the kitchen in time to take your muffins out of the oven and let them cool.

chocolate chip muffin recipe gluten free dairy free image 2

This chocolate chip muffin recipe uses coconut flour as the fluffy base. Because we are using coconut flour in this recipe, you are going to want to let the batter sit for about 5 minutes before baking to let the batter rise and thicken.... and it will.

chocolate chip muffin recipe gluten free dairy free image 6

This chocolate chip muffin recipe also uses almond butter (feel free to use peanut butter as well), almond milk (you can use cashew milk too), and coconut oil in replace of butter and milk, so yes, it's completely dairy-free.

chocolate chip muffin recipe gluten free dairy free image 1

There are two things that need to be about room temperature, the almond milk and the beaten eggs. Why you ask... Because the coconut oil we are using needs to stay as a liquid to help make our batter smooth (think of it as a replacement to melted butter for this recipe), so chilled almond milk or egg will make it way too easy for that coconut oil to harden into clumps, which we don't want.

chocolate chip muffin recipe gluten free dairy free image 4

Items used to make this chocolate chip muffin recipe:

These striped muffin cups are so cute and are perfect for the summer holidays, Valentine's Day, and Christmas!
I LOVE my muffin tin. It's so easy to clean up after baking even when I don't always get all the batter in the muffin cups.
These are the dairy-free chocolate chips that I like baking with.

Chocolate Chip Muffin Recipe

Yield: 12 people

Prep Time: 8 minutes

Cook Time: 22 minutes

Total Time: 30 minutes

Ingredients

½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoon coconut sugar
¼ teaspoon salt
2 eggs, room temperature and beaten
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon almond butter
½ cup vanilla almond milk, close to room temperature
½ cup honey
⅓ cup coconut oil, melted
½-1 cup chocolate chips, dairy-free chocolate chips are optional

Instructions

Preheat your oven to 350*F. Line a muffin pan with muffin liners. Combine all the dry ingredients in a medium mixing bowl.
In a second bowl, combine all wet ingredients (including the almond butter) into a large mixing bowl.
Slowly add the dry ingredients into the bowl with the wet ingredients. Using a mixer, mix until well combined. Allow the dough to set and thicken for 5 minutes.
Fold in the chocolate chips and fill each muffin cup ¾ full with the batter.
Cook for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean. My muffins are perfect after 22 minutes in my oven.
Allow to cool before taking the muffins out of the tin and allow to continue to cool on a cooling rack. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 12 people
Amount Per Serving: Calories: 182Saturated Fat: 7gCholesterol: 28mgSodium: 145mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 2g

If blueberry muffins are more your thing check out our Gluten-Free Blueberry Mini Muffin recipe!

chocolate chip muffin recipe gluten free dairy free image 5

Thanks for stopping in friends!

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

Peach Blueberry Galette

May 15, 2017 · Leave a Comment

This peach blueberry galette combines peach slices and fresh blueberries in a sweet juicy sauce and then spreads it inside a doughy sugar-lined crust and bakes it all to golden perfection. This gluten-free tart is drizzled in a light lemon glaze and is the perfect summer snack to enjoy outside on the back deck with a chilled bottle of white wine like DaVinci Pinot Grigio, our sponsor for this post!

Happy Monday y'all!

I just wrapped up one of my first weekends of the year where I may have had too much sun.

It's kind of hard to fight all the summer food urges once you've had your first sunburn of the year.

It's the proof my mind needs to start getting my head in the summer food game.

I spent part of my weekend in this situation that you see here.

On my back deck, a warm summer-like breeze hitting hubby, friends, and myself as we sat and sipped chilled DaVinci Pinot Grigio and devoured this peach blueberry galette one mouthwatering slice at a time.

The peach blueberry galette is a favorite of mine to serve while friends are over during the warmer months.

For one, it's gorgeous to look at with the bright oranges and blues complimenting each other.

Secondly, it's a really easy recipe to put together but no one will guess that.

Thirdly, it's a great party dish that can be treated like a sweet summer pizza by serving it by the cut slice and adding your toppings, the sweet lemon glaze, to whomever wants it.

And the fourth reason why this peach blueberry tart is fantastic with company over is that it is amazing paired with a chilled bottle of white wine.

DaVinci Pinot Grigio is a new favorite of mine.

The clean, crisp finish and natural acidity makes DaVinci Pinot Grigio very food-friendly.

DaVinci Wine produces authentic, high-quality Italian wines. The cool evenings and warm days of northeastern Italy are key to producing the perfect Pinot Grigio grapes.

This results in a wine that is more acidic and less sweet, which ultimately pairs better with food than many domestic Pinot Grigio wines.

It was interesting to learn that DaVinci Wine is produced by the Cantine Leonardo da Vinci, a cooperative of more than 200 passionate local winegrowers nestled near the Tuscan hillside town of Vinci, the historic birthplace of Leonardo da Vinci.

If you are looking for that perfect wine to pair with this galette, you know where my recommendations lie.

So, serve yourself up a glass of Pinot Grigio while preparing your simple fruit filling and your crust dough that will need to be refrigerated for at least 30-60 minutes.

Once the galette dough has been sufficiently chilled, roll it out into a 12" diameter circle, add in the fruit filling, and gently pinch the edges of the peach blueberry galette together so that they slightly overlap and keep in the warm fruit juices as it bakes.

And let's not forget the sugar dusting along the crust that leaves a sweet baked crunch to the doughy crust.

So just before you stick the galette in the oven, gently brush the outer rim of the crust with an egg wash and a sprinkling of sugar crystals.

In less than 30 minutes in the oven, your peach blueberry galette will turn into this wonderful dessert or treat that guests will not stop talking about.

If you want them even more obsessed, drizzle your warm galette with a 3-ingredient lemon glaze that has just the slightest hint of lemon for a light touch of flavor that ties it all together.

Peach Blueberry Galette

Yield: 8 people

Prep Time: 35 minutes

Cook Time: 22 minutes

Total Time: 57 minutes

Ingredients

Crust

1 ¾ cups flour, (gluten-free 1-for1 baking flour if you choose to make this GF)
½ cup butter, very cold and cubed
6 tablespoon ice water
3 tablespoon granulated sugar
½ teaspoon salt
1 egg, beaten, for egg wash only

Fruit FIlling

2 cups peach slices
2 cups blueberries
2 tablespoon granulated sugar
1 tablespoon corn starch
1 teaspoon lemon juice
1 teaspoon vanilla extract

Lemon Glaze

¾ cup powdered sugar
2-3 tablespoon milk or cream, (depending on how thick you like your icing)
¼ teaspoon lemon juice

Instructions

Preheat your oven to 400°F. Combine all crust ingredients except the egg into a large mixing bowl and mix together until well combined. Roll into a ball, flatten into a disk, wrap in plastic wrap and chill in the fridge for 30-60 minutes.
While the dough is chilling make the fruit filling by placing all the filling ingredients together in a large bowl and mix well.
Once the dough has chilled, remove the plastic wrap and roll out to a 12" round circle on a lined baking sheet.
Place the fruit filling in the center of the dough and flip up the outer edges of the dough together to form a bowl with the fruit in the center.
Brush the outside edges of the dough with the egg wash and a sprinkling of sugar and bake for 22-26 minutes or until the edges of the crust are golden brown and the fruit juices are bubbling.
Remove from the oven and allow to cool. Combine all glaze ingredients in a small mixing bowl until well combined and drizzle over the cooled tart. Enjoy with DaVinci Pinot Grigio!

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 325Saturated Fat: 7gCholesterol: 51mgSodium: 257mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 4g

Thanks for stopping in friends and be sure to visit DaVinci Wine on Facebook for more summer wine pairing ideas!

I partnered with DaVinci Wine, a brand I personally recommend to friends and family who are 21 years old and older, for this post. Thank you for continuing to support me, BHHY, and the brands that help make this site possible.

Almond Crusted Chicken Tenders

May 12, 2017 · Leave a Comment

Almond crusted chicken tenders make a quick and delicious snack by dipping juicy chicken breast tenders and breading them in a combination of crunchy almond pieces, garlic, and cumin to make one addictingly satisfying gluten free, protein packed, and low carb dish that’s slightly sweet and oh so savory that everyone will love!

Almond crusted chicken was an idea that I've had for over a year.

I probably tried 10 to 15 different ways to try to make this recipe work.

Alex patiently tried version after version of this almond crusted chicken recipe on a monthly basis.

Sometimes the breading was too thin, other times too crunchy, sometimes really bland, and other times the breading would simply fall of the chicken tenders.

But I was determined to make this brilliant recipe that was in my head work somehow.

After over a year of failed attempts I figured out the right combination of ingredients and steps. All I needed was to be able to recreate it 3-4 times and told myself it was then immediately going up on these pages.

Last night was the fourth time making this final almond crusted chicken and I am waaaay too excited to finally be able to share this recipe with y'all!

The final recipe looks and tastes just like I imagined that it would in my head.

On top of the savory crunch of the garlic breading on top of the juicy chicken centers and the slightly sweet aftertaste of the almonds, these tenders are gluten-free, low carb, and protein-packed from the almonds and chicken.

All you need to do is finely ground almonds to the consistency of breadcrumbs and then slowly toast them with other spices like garlic, cumin, and paprika until golden brown.

You simply dip each chicken breast piece in a bit of flour, then beaten egg, and then in the almond mixture.

Then all you have to do is let them bake for about 15 minutes.

And that my friends is an easy recipe that took waaay too many attempts for me to figure out.

But now that it's here, I want everyone to enjoy the benefits.

So grab your ingredients and indulge in this sweet and savory snack in 20 minutes flat.

Or make this almond chicken into a meal. Serve with some steamed green vegetables and warm quinoa, overtop a big salad, on maybe over pasta and sauce of your choosing.

Yeah, we've tested all these scenarios and all are approved 😉

Almond crusted chicken tips:

Watch your almonds in the food processor. If you like your chicken tender breading very fine, pulse your almond pieces for a longer period of time until you find your desired consistency.
After toasting the almond mixture in your skillet. let it sit and cool for a few minutes before transferring it to a bowl and breading your chicken with it. Why? Because it's going to be so dang hot and I don't want you burning your fingers.
Because ovens (and chicken tender sizes) vary, you may need to cook your tenders for a shorter or longer amount of time.
If your tenders are not crispy on the underside, flip them over and bake for an extra 2-3 minutes or until golden and crisp.
The cayenne pepper is optional and only leaves a slight hint of heat. It's perfectly paired with the sweetness from the almonds.
The recipe calls for the use of either olive oil or butter to create the almond breading mixture. Both options taste wonderful and it just depends on your preference which one you should use.

Almond Crusted Chicken Tenders

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

2 large boneless skinless chicken breasts, sliced into tenders
1 cup almonds
1 large egg, beaten

Almond Breading

4 tablespoon butter or olive oil
¼ cup GF all-purpose flour
1 tablespoon garlic powder
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon paprika
¼ teaspoon ground cumin
pinch of cayenne pepper, optional

Instructions

Preheat your oven to 400*F and line a baking sheet with tin foil. Lightly spray the tin foil with cooking spray or a light coat of olive oil. Set aside.
Pulse the almonds in a food processor until finely ground. In a small bowl, beat the egg. And in another bowl place the flour. Set aside.
In a medium skillet heat the butter or oil over medium-low heat. Add in the garlic powder, minced garlic, black pepper, paprika, cumin, and cayenne and mix well. Add in the ground almonds and allow to brown for about 5 minutes. Allow the breading mixture to cool for a few minutes before transferring to it's own small bowl so you don't burn your hands while breading the chicken pieces.
Dip each chicken tender into the flour bowl making sure to get all sides coated. Then dip each tender directly into the egg bowl, wipe off any excess egg, and then dip directly into the toasted almond breading bowl. Press the almond mixture into each chicken piece with your fingers.
Place each tender on the greased baking sheet and cook for 14-16 minutes or until the tenders are golden brown and the chicken is cooked thoroughly. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 385Saturated Fat: 3gCholesterol: 40mgSodium: 18mgCarbohydrates: 16gFiber: 5gSugar: 1gProtein: 10g

Items used to make these almond crusted chicken tenders:

I absolutely love this skillet to toast the almond mixture in!
This is my go-to food processor and does an awesome job chopping up the almonds!
I get a lot of questions about the serving board used in these pictures. Here is a similar serving board to the one used in this post.

Thanks for stopping in friends!

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

Chimichurri Meatballs

May 8, 2017 · Leave a Comment

Chimichurri meatballs bake juicy bites of fresh beef and cilantro and then drizzle them with an easy homemade chimichurri sauce! This quick appetizer recipe is low carb, paleo, and gluten free!

Chimichurri meatballs are a great way to use some of those fresh herbs coming up from your spring garden. Fresh cilantro is baked into each juicy meatball.

Then to top things off, a homemade chimichurri sauce using fresh parsley, garlic, olive oil, and a pinch of red pepper flakes is drizzled over the top of each meatball.

Not only do they look stunning sitting on their own on an appetizer platter at any spring party, but they taste amazing over top pasta of any kind.

These chimichurri meatballs have so many options and look so fancy.

Even their cleanup is a breeze. You'll need to clean the mixing bowl and the mini muffin tin that the recipe uses and maybe tidy up the kitchen a bit but that is it.

That means more time to entertain your guests with these fantastic chimichurri meatballs!

I've been using Scotch-Brite® sponges from Kroger to clean up my kitchen messes for years.

These days I've been using Scotch-Brite® Non-Scratch Scrub Sponges (they're the blue sponges). They safely clean non-stick cookware as well as counter tops, cook tops, tubs, shower tile, and windows without scratching.

So let me recommend using these sponges to clean up the nooks and crannies of the mini muffin tin.

I also use the Scotch-Brite® Heavy Duty Scrub Sponge (the green sponges) for pots, pans, and oven racks to remove tough, baked-on messes.

Between the two sponges I can get my entire kitchen cleaned.

Chimichurri Meatballs

Yield: 12 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Chimichurri meatballs bake juicy bites of fresh beef and cilantro and then drizzle them with an easy homemade chimichurri sauce! This quick appetizer recipe is low carb, paleo, and gluten free!

Ingredients

Meatballs

1 pound grass fed beef
1 egg, beaten
1 tablespoon yellow onion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon liquid aminos
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper

Chimichurri Sauce

1 cup packed parsley
½ cup olive oil
3 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon dried oregano
½ teaspoon red pepper flakes
2 teaspoon minced garlic

Instructions

Preheat your oven to 400*F. Combine all meatball ingredients in a medium mixing bowl and then thoroughly mix together with your hands.
Roll into 1-1.5" inch balls and place each meatball in a mini muffin tin. Bake for 10 minutes, take out of the oven, flip over, and bake in the oven for an additional 5 minutes or until thoroughly cooked and the outsides are nicely browned.
While the meatballs are baking, make the chimichurri sauce by combining all the chimichurri sauce ingredients together in the bottom of a food processor and pulse until finely chopped or until the desired consistency is reached. Set aside.
Carefully remove the hot meatballs from the pan onto a paper towel-lined plate to help soak up any extra grease from baking.
Once the meatballs have cooled on the towel, transfer to a serving dish, drizzle with chimichurri sauce, and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 12 people
Amount Per Serving: Calories: 210

Tips for chimichurri meatballs:

Be careful when handling the hot meatballs. I don't want anyone to burn themselves and secondly, the meatballs are somewhat more fragile until they have cooled a bit.
You can easily mix up your chimichurri sauce and turn it into a cilantro chimichurri sauce by substituting ½ cup of parsley with ½ cup of cilantro.
If you would like the paleo version of this meatball recipe then swap the wine vinegar for apple cider vinegar.
The red pepper flakes add a touch of flavor and no heat to the recipe but if you are nervous about then still, remove them from the recipe and add a pinch of black pepper in it's place.
The meatballs can be stored in an airtight container in the fridge for up to 3 days.

On top of making these delicious chimichurri meatballs and cleaning up your kitchen with ease, now you can also enter the Scrubstakes promotion and support #TeamSponge for a chance to win a $20,000 kitchen makeover.

Imagine the entertaining you could do in a newly remodeled kitchen!

Thanks for stopping in friends!

I partnered with Scotch Brite, 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.

Strawberry Crumble Recipe (Gluten Free)

Apr 27, 2017 · Leave a Comment

This gluten-free strawberry crumble recipe warms sweet juicy strawberry pieces with a soft and sweet crisp topping. It's perfect with vanilla bean ice cream and a drizzle of fresh honey!

This gluten-free strawberry crumble warms sweet juicy strawberry pieces with a soft and sweet crisp topping. Perfect with vanilla bean ice cream and a drizzle of fresh honey!

In my last monthly newsletter that I sent out (if you haven't signed up for it yet, let's getcha signed up!) a few weeks ago I mentioned having this fantastic recipe for a baked strawberry pie.

Y'all, it's fantastic.

BUUUUUUT... the problem is that it's hard to serve and hard to photograph.

I'll just be honest here, it's falls apart into a big lump.

It's a big lump of deliciousness, but still it's a big lump and not a pretty little slice of pie.

I felt that I couldn't just let the recipe go and I am still working on all the parts to make it come together.

But I also had this brilliant idea of turning this failed pie recipe into something that it kind of already was.

It was already a crumble.... so let's tweak a couple of little things and make it into the most deliciously baked strawberry crumble.

After making this dessert more than a few times now, I may have talked myself into always making crumbles and crisps over a formal pie.

The perfectly imperfect fits my style better anyways....

To make it even more perfectly imperfect, I like to serve my strawberry crumble with creamy vanilla bean ice cream and a hefty drizzle of fresh honey. Oh man! The warm strawberry crumble melts the thick ice cream and that drizzle of honey on top gives it a ooey gooey finish.

This beast transforms into a sweet, warm, gooey masterpiece that you can enjoy all summer long.

Gluten Free Strawberry Crumble Tips:

This strawberry crumble works well when combined with other summer fruits like peaches, blueberries, and blackberries too.
The crisp freezes well for up to 2-3 months. Just place the crumble overnight in the refrigerator, then warm in the oven at 325*F for 20-25 minutes or until fully heated.
You can pre-make the fruit filling the day before, refrigerate that portion overnight, and add on the crumble topping just before baking.
The strawberry crumble should be stored in the fridge and is good for up to 4-5 days... but it won't last that long 😉

Items used to make this strawberry crisp:

Thanks for stopping in friends!

Gluten-Free Strawberry Crumble Recipe

Yield: 8 people

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This gluten-free strawberry crumble warms sweet juicy strawberry pieces with a soft and sweet crisp topping. Perfect with vanilla bean ice cream and a drizzle of fresh honey!

Ingredients

Fruit Filling

4 cups fresh strawberries, sliced
⅓ cup granulated sugar
⅓ cup brown sugar
3 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
pinch of salt

Crumble Topping

¾ cup GF oats
½ cup almond flour
⅓ cup butter, melted
⅓ cup brown sugar
½ teaspoon ground cinnamon

Instructions

Preheat your oven to 350*F. Grease a 9 x 9 baking dish or equivalent and set aside.
In a large mixing bowl combine all fruit filling ingredients and mix well. In a second mixing bowl combine all crumble toppings together well.
Place the fruit filling in the bottom of the prepared baking dish. Place the crumble topping on top and spread into a thin even layer. Bake for 30-35 minutes or until the strawberry glaze is bubbling along the sides and the crumble is a golden brown around the edge of the dish.
Remove the strawberry crumble from the heat and allow to cool. The juices will thicken upon cooling. Serve with ice cream and a drizzle of fresh honey!

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 380

Quick Teriyaki Green Beans

Apr 14, 2017 · Leave a Comment

This easy 10-minute teriyaki green beans recipe sautées fresh or frozen green beans with chopped onion and garlic in a quick homemade teriyaki sauce that will leave you licking your plate clean!

I just got back from Charleston, South Carolina a few days ago after attending the MediaVine Conference for bloggers. It was the first time I have been back to Charleston since my dad tragically died. So I wasn't sure how I would feel going back to the city with so many memories. As I drove past the hospital on the way to the downtown area I definitely got teary-eyed and had that big dry lump in my throat. But the farther I got from the sounds of those sirens and the closer I got to the historic antebellum downtown area, the more excited and happy I was. Seeing all the places I've been to with my dad and all the fun times we had trumped the crummy scene I had to pass to get there. Charleston was and still is my favorite city in the world. If you haven't been, you should definitely put it on your list of places to go. The food is amazing. Beyond amazing actually. The cocktails are out of this world. Do you like shopping? They have you covered too. There's is something for everyone.... even a big group of bloggers.

I learned a lot during the conference and made some new connections to hopefully help make this site better for all of y'all. I need to make it a faster, cleaner experience. I need to streamline day-to-day stuff so I can work on sharing even higher quality content (and my goal of more videos!) I was so busy with the conference that when I got home to Atlanta I was exhausted and hungry. And of course I felt like I had nothing to eat or make for dinner. But I did have all my ingredients to make this quick and easy teriyaki green beans recipe. So no shame here..... but I did make this recipe into my dinner. I sat my butt on the couch and ate an entire bowl of green beans.

I don't see a thing wrong with just having a massive bowl of savory hot, perfectly crisp and tender green beans mixed with soft bites of browned onion and garlic. Did I mention the homemade teriyaki sauce made with just a handful of simple ingredients? I make my sauce spicy for a little kick but you can easily manipulate the spiciness. But the sweet and spicy asian-inspired sauce will seriously leave you wanting to lick your plate whether spicy or not. You just need 10 minutes to produce this magic bowl of green goodness and only have 1 freaking pan to clean up afterward (or if you are like me, I put my feet up and sat on the couch and left my skillet-cleaning services until the next day).

So let's get to this teriyaki green bean recipe....

Quick Teriyaki Green Beans

Yield: 4 people

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

This easy 10-minute teriyaki green beans recipe sautées fresh or frozen green beans with chopped onion and garlic in a quick homemade teriyaki sauce that will leave you licking your plate clean!

Ingredients

1 pound green beans
2 tablespoon sesame oil
salt and pepper to taste
¼ cup chopped onion
1 teaspoon minced garlic

Teriyaki Sauce

1 tablespoon honey
3 teaspoon GF soy sauce
1 teaspoon rice vinegar
1 teaspoon coconut sugar
1 teaspoon crushed red pepper flakes, optional

Garnishes

sesame seeds and chopped green onion, optional

Instructions

In a large skillet over medium heat, heat the sesame oil and then add in the green beans. Saute while occasionally stirring for 2 minutes before adding in the onion and garlic and cooking for another 2 minutes.
While the green beans are cooking, mix all of your teriyaki sauce ingredients together in a small mixing bowl. Once the garlic and onion have cooked, add in the sauce. Allow to cook for another 3-5 minutes (depending on how tender you like your green beans), remove from heat, add garnishes, and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 100

Tips for your teriyaki green beans:

Make sure your sesame oil is warmed up before you place your green beans in your pan.
If you are gluten-free please make sure all of your ingredients are GF.
You can substitute liquid aminos for the soy sauce and brown sugar for the coconut sugar. This is my fav GF soy sauce at the moment.
If you don't like things spicy just omit the red pepper flakes.

Thanks for stopping in friends!

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

4-Ingredient Gluten Free Peanut Butter Cookies

Apr 12, 2017 · Leave a Comment

These 4-ingredient flourless gluten free peanut butter cookies take creamy peanut butter, sugar, baking soda, and an egg and in 10 minutes turn it into soft and doughy-centered gluten free peanut butter cookies with perfectly crispy golden brown outer edges. Perfect for dunking in a cold glass of milk!

I can't believe that it has taken me this long to share this cookie recipe with y'all.

I have been making these gluten free peanut butter cookies since my years in grad school. Way too many late nights studying and needing a quick college-approved snack. Thank goodness my friend Christa introduced me to this recipe back then so that I could continue to stuff my face with these easy peanut butter cookies year in and year out.

I am going to completely age myself but these cookies have been a favorite in our family since, oh, I don't know... 2010-ish.

And now I feel old.

But now that I am FINALLY getting around to sharing this cookie recipe with y'all, let's dive into it's greatness!

You likely already have the 4 ingredients you will need in your pantry as we speak.

You only need 10 minutes of baking time and seriously like maybe 2 minutes of prep work to make this gloriousness happen. Mk? You can do it.

Cookies seriously couldn't be any easier to make.

And these peanut butter cookies seriously couldn't be any tastier to devour.

4-Ingredient Gluten Free Peanut Butter Cookies

Yield: 18 cookies

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Ingredients

1 cup all-natural GF peanut butter
1 cup sugar
1 egg, beaten
1 teaspoon baking soda

Instructions

Preheat your oven to 350*F. Mix all ingredients together in a large mixing bowl. Line a baking sheet with parchment paper and place 1" balls of dough 2-3" apart from one another.
Bake for 10 minutes or until the edges just start to turn golden brown. Remove from oven to cool for 5 minutes before transferring to a cooling rack to cool further.

Nutrition Information:

Yield: 18 Serving Size: 18 cookies
Amount Per Serving: Calories: 310

Gluten free peanut butter cookies tips:

The dough will be very sticky once completely mixed up. Don't freak out.
You will likely have leftover dough after you've placed your balls of dough on your baking sheet. Place any leftover dough in the fridge until you are ready to make a second sheet of cookies.
The cookies will flatten out as they cook and then again as they cool outside of the oven. Make sure you keep enough distance between your cookie dough balls for this to happen. Try to keep 2-3" between your dough balls.
Once the 10 minutes is up and you take a look at your cookies you are going to think that they are going to need more time in the oven. WRONG! The insides will look undercooked and waaay too doughy. BUT... take them out of the oven and let them cool for 5 minutes. They will start to hardened up.
How do you know if your cookies are cooked enough? The outside edges should just start to be turning a golden brown color. Then take them out right away, smushy center and all!
After 5 minutes of cooling you can then transfer the cookies to a cooling rack or eat them straight of the baking sheet.

Supplies I love to use in this recipe:

Baking sheet
Mixing bowl
Spatula: great for those wide cookies!
Cooling rack: I love this one. It's such a space-saver!

Thanks for stopping in friends!

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

Wild Garden Taste of the Mediterranean

Apr 5, 2017 · Leave a Comment

Finally there is a make-at-home meal company that not only tastes amazing but has great gluten-free choices! Wild Garden has expanded its popular brand of hummus and snacks with the Taste of the Mediterranean line that features quick and authentic Marinades and Pilafs. The new chef-driven line includes three all natural, 15-minute marinades, and three 90-second heat and serve Pilafs, blended with over 13 Eastern Mediterranean spices and oils to create incredibly flavorful dishes.

Table of Contents

The Wild Garden marinades:

Here's a simple and delicious way to experience Mediterranean flavors in the comfort of your own home and in minutes with flavor-packed quick marinades. Just pour the marinade on beef, poultry, lamb or seafood, chill, and minutes later, bake, grill, pan fry or roast.

Did I mention that all of their marinades are GLUTEN FREE!!! Yasss baby!

We loved all three flavors but the Shawarma marinade over grilled beef was our favorite when we turned it into our own rendition of Beef and Broccoli which is covered farther down this post.

The three marinades in the Taste of the Mediterranean collection are:

Shawarma: A blend of cardamom, cumin and herbs famously known throughout the Mediterranean.
Persian: A blend of spices and herbs with notes of garlic, sumac and fennel.
Turkish: A Turkish kebab recipe with an exotic blend of tomatoes, cumin and garlic.

The Wild Garden pilafs:

The heat and serve pilafs add robust flavors and spices and are ready in 90 seconds in a microwave. The Mediterranean pilafs include:

Bulgur: hearty bulgur wheat cooked in tomato sauce and Mediterranean herbs.
Couscous: pearled couscous and chickpeas in a zesty tomato sauce.
Rice and Lentils: made with Basmati Rice, tender Lentils and caramelized onions. This option is gluten free!

Reviewing the Taste of the Mediterranean:

If you're short on time and want my quick honest answer to if this tasting box is worth it.... hands down YES.

Let me dive in a little further for those who want the little deets.

When the large box full of Wild Garden's latest options showed up at my doorstep, I will be honest, I was a bit overwhelmed with the choices. I am NOT familiar with these flavors or spices (but quickly have become obsessed after this experience). So I had no idea how to pair these dishes together. It did come with recipe cards for inspiration and easy instructions, but the options seemed endless.

Then I had to decide what protein I was going to use each marinade on.

I came to find out that there is no bad way to pair these dishes together. Wild Garden has done a great job with the flavors in their recipes so that each flavor blends nicely with the next.

I created three recipes using these Wild Garden quick marinades and ingredients that were already in my kitchen and are fairly routine staples in many kitchens here in the states.

They are easy and require little prep time, they use a very short ingredient list, and they're flavors that many of you may never have experienced before just like me.

Turkish Chicken Kabobs:

This turkish-spiced grilled chicken kabob meal quickly marinates fresh chicken pieces before grilling them on an open flame. Deliciously paired with couscous that is ready to serve in 90 seconds.

To make, soak kabob skewers in water and cut chicken into cubes and place in a large mixing bowl. Coat chicken in the Turkish marinade and set aside for 15 minutes. Remove the skewers from the water and place the chicken pieces carefully on the kabob skewers. Grill chicken evenly on all sides until fully cooked. While the chicken is on the grill, make the couscous by venting the package and cooking in the microwave for 90 seconds. Serve the chicken and couscous with a parsley garnish and fresh tomato pieces.

Served with a side of Wild Garden Couscous which is for those at the table that can consume gluten.

Shawarma Beef and Broccoli:

This take on beef and broccoli is packed with a twist of mediterranean flavors. Fresh steamed broccoli accompanies the quick grilled steak pieces and is paired with a side of bulgur in replace of traditional rice.

To make, cut the steak cut of your choice (we used top sirloin) into 1" strips and place in a large mixing bowl. Coat the beef pieces in the Shawarma marinade (be sure to serve ⅛ of the marinade as extra drizzle over the final product!) and set aside for 15 minutes Grill the beef evenly on all sides until fully cooked. While the beef is on the grill, steam the broccoli in the microwave (place bowlful of fresh broccoli florets and 1 tablespoon water in microwave and cook for 3-5 minutes or until florets are tender) and then make the bulgur by venting the package and cooking in the microwave for 90 seconds. Serve the beef and broccoli and bulgur with a mint leaf garnish, a drizzle of the reserved marinade, and fresh vegetable pieces (we loved it with onion and grape tomatoes).

Served with a side of Wild Garden Bulgur which is for those in the family that can consume gluten.

Persian Chicken and Zucchini Salad:

Juicy chicken and fresh zucchini served grilled in a light and refreshing spiced marinade over top of a fresh green salad and served with a side of savory rice and lentils.

To make, place chicken breasts in a large mixing bowl. Coat chicken and zucchini pieces in the Persian marinade (but keeping ¼ of the marinade as a salad dressing) and set aside for 15 minutes. Grill chicken and zucchini evenly on all sides until fully cooked. While the chicken is on the grill, make the rice and lentils by venting the package and cooking in the microwave for 90 seconds and creating your favorite salad. Serve the chicken and zucchini over your salad with the reserved marinade, and rice and lentils with a parsley garnish and Wild Garden Hummus!

Served with a side of Wild Garden Rice and Lentils and Wild Garden's Hummus (delicious paired with bell pepper slices!) which are both gluten free.

You can buy Wild Garden products on Amazon and can find out more about Wild Garden products, stores, and recipes on their website here!

Thanks for stopping in friends!

I partnered with Wild Garden, 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.

6-Ingredient Honey Mustard Chicken Bake

Apr 1, 2017 · Leave a Comment

This 6 ingredient honey mustard chicken bake recipe bakes juicy chicken breasts and fresh vegetables in a thick and dreamy honey mustard glaze that will leave you wanting to lick your plate! Only 6 ingredients and 3 super simple steps stand between you and dinner!

We love simple chicken dishes around here. Especially when they include an extremely short list of ingredients and only dirty one pan.

But does it count as dirtying a pan if you decided to lick it clean?

Sounds weird until you taste this honey mustard glaze y'all.

Then you'll second guess yourself as to why you ever thought that that was a weird idea.

I'm pretty sure that most if not all of the ingredients for this honey mustard chicken bake are already in your kitchen.

Got chicken? Check!

How about mustard and honey? Yup.

Okay.... you'll need olive oil and minced garlic too.

Want to serve veggies with the baked honey mustard chicken? Get them ready too.

Now you're all set for this incredibly easy dinner.

Add in some green beans and Gluten-Free Dark Chocolate Banana Brownies from Gluten-Free Palate for dessert!

Just like BHHY 's Georgia Gold Chicken recipe, the honey mustard glaze that is drizzled and melted into the chicken is sweet and tangy, the perfect combination of sweet and savory and addicting.

Unlike the Georgia Gold recipe, the chicken here isn't breaded. It's simply a homemade sauce on top of fresh chicken and vegetables.

Simple, wholesome, delicious.

Sound good?

Here's how it's done:

Prep a baking dish and your oven.

Mix your sauce together.

Then pour one spoonful of the sauce on top of each chicken breast, sprinkle with a pinch of salt and pepper if desired, cover your baking dish and cook for 20 minutes.

Then remove it from your oven, add your vegetables of choice and the rest of the sauce, recover, and cook for another 20-30 minutes or until your chicken is fully cooked.

Sprinkle with fresh parsley if you want it to look extra fancy before you devour your dinner.

6-Ingredient Honey Mustard Chicken Bake

Yield: 4 people

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients

4 boneless skinless chicken breasts
fresh parsley and salt and pepper if desired, (optional)

Honey Mustard Sauce

6 tablespoon honey
4 tablespoon yellow GF mustard
4 tablespoon GF dijon mustard
1 tablespoon olive oil
2 teaspoon minced garlic

Instructions

Preheat your oven to 375*f. Prep a large baking dish with cooking spray and place the chicken breasts in the bottom of it. Sprinkle with salt and pepper if desired.
While the oven is preheating, make your sauce by combining all sauce ingredients in a small mixing bowl well.
Pour one large spoonful of the sauce over each chicken breast, cover the baking dish with tin foil, and cook for 20 minutes. Remove from the oven, add in any veggies you want to accompany the dish, add another large spoonful of the sauce over each breast, re-cover, and cook for another 20-30 minutes or until the chicken is fully cooked. Remove from the oven and enjoy with fresh chopped parsley!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 310

Honey mustard chicken bake baking tips:

Ovens vary a lot so make sure that your chicken is fully cooked before consuming.
To be very safe, make sure your mustards are gluten free if you need this recipe to be completely gluten-free.
We like to cook this honey mustard chicken dish with fresh green vegetables. We've tried it with green beans (pictured), sliced zucchini, and broccoli. All are delicious options.
Keep the honey mustard sauce in the fridge in between the first and second spooning of sauce. You may even have a bit of extra sauce left over for dunking bites of chicken in if you are a sauce-maniac.

Items used to make this honey mustard chicken bake:

Thanks for stopping in friends!

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

Thai Basil Pork Skillet

Mar 23, 2017 · Leave a Comment

Tender juicy pork loin is cooked in a skillet with fresh vegetables and finished in an easy thai basil sauce all in under 30 minutes! This thai basil pork skillet is the perfect quick and easy weeknight meal that the whole family will love!

I have been on a roll with fresh basil lately.

That recipe for Orange Basil Butter Sauce over fish that I posted earlier this week has been heavy on our dinner rotation lately.

So has BHHY's Red Wine Pasta. So good.

Then there is the Pineapple Basil Thai Chicken recipe that was the inspiration behind today's Thai Basil Pork Skillet.

I mean who wouldn't like juicy pieces of chicken in an easy thai sauce with fresh herbs and melted all together with sweet pineapple juice???

And that's exactly what this new recipe does too.

I mean the pineapple is replaced with sweet bell peppers and the chicken is replaced with tender and juicy pork tenderloin pieces which makes the taste different, yes.

BUT.... the base is the same. A quick and easy skillet meal in 30 minutes that uses homemade thai sauce and fresh ingredients.

I don't know about you but I want more recipes like this!

I used Smithfield Slow Roasted Golden Rotisserie Tenderloin from Walmart for my juicy slices of pork.

It's easy to work with when I need a quick dinner on the table fast and it always turns out juicy and tender every. single. time. Their marinated fresh pork selection has a bunch of different flavor options so I am sure that everyone can find the perfect flavor for their family.

I also grabbed a giant handful of fresh basil leaves, two purdy bell peppers, and a colorful onion to complete the huge skillet full of dinner.

Eating it by itself is a great idea, but so is a bed of rice or quinoa. Cooks choice.

*Bonus points* for this recipe because this thai basil pork skillet can be repurposed easily into lunch the next day!

Put it over rice for rice bowls, in lettuce wraps for thai basil pork lettuce wraps, in tortillas for thai basil pork fajitas, or tossed on a bed of lettuce for an awesome lunchtime salad.

Thai Basil Pork Skillet

Yield: 4 people

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 tablespoon coconut oil
1 Pork Tenderloin, sliced into "coins"
2 bell peppers, sliced
½ purple onion, chopped
handful fresh basil leaves, roughly chopped

Thai Basil Sauce:

⅓ cup chicken broth
3 tablespoon liquid aminos
2 tablespoon coconut sugar
1.5 tablespoon GF fish sauce
1 tablespoon GF worcestershire sauce
1 tablespoon lime juice
1 tablespoon chili paste, optional
1-2 teaspoon corn starch

Instructions

Heat the oil in a large skillet over medium heat until melted and hot. Place the pork pieces in the bottom of the skillet, cover, and allow to brown.
While the pork is cooking, slice your vegetables and make your sauce. To make your sauce, combine all your sauce ingredients together in a small mixing bowl EXCEPT the cornstarch. Set aside the sauce.
Once the pork pieces are cooked on one side (about 10 minutes), flip over to cook the second side. Once fully cooked, add in the vegetables and sauce, stir, and allow to cook for 5 minutes.
Add in the cornstarch and basil leaves last. Stir the pork skillet continuously while the sauce slightly thickens. Remove from heat and serve warm over rice or quinoa.

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 460

Thanks for stopping in friends!

Orange Basil Butter Sauce Over Fish

Mar 21, 2017 · Leave a Comment

Only 7 ingredients and 20 minutes stand between you and this fresh sweet and savory orange basil butter sauce that's drizzled over your favorite white fish and vegetables!

There aren't a lot of seafood recipes on BHHY because I haven't found very many stellar recipes.

It's hard for me to find a fish recipe that is good enough for me to want to create over and over again.

I have the Blackened Flounder recipe that uses a homemade blackening spice to is on our easy weeknight schedule pretty regularly and I have an amazing Southern Seaside Crab Dip that knocks the socks off of anyone who tries it.

...but that's it for seafood recipes.

And if it's not good enough to make a dozen or more times for my family, it's not tasty enough to belong on these pages.

.... until.... I started playing with orange basil butter sauces.

Then things got real.... real good, real quick.

Not gonna lie, when I started making this orange basil sauce I had no intention of drizzling it over fish.

Because it's AHHHH-mazing over chicken.

But then I decided one night that I was going to be adventurous and try it over flounder filets that were in my fridge just daring me to try them....

MAGIC!

Magic happened.

INSANELY delicious idea.

I don't know what it is about this orange basil butter sauce on top of these pieces of fish that takes it over the top.

Is it the creamy melted butter base?

Is it the sweet from the fresh-squeezed oranges and pinch of coconut sugar?

Is it the zesty freshness that the lemon and citrus pull out?

Is it the pretty presentation and the healthy meal concept?

How about the quick 20 minutes that it takes to pull this recipe together or the fact that you only need 7 ingredients?

Y'all I really don't know which of these reasons should be your reason to try this orange basil butter sauce over your fish next time you are in the mood for seafood, but what I do know is you're going to like it.

Tips for making your orange basil butter sauce over fish:

Use your favorite pieces of white fish for this recipe. Flounder, tilapia, and cod have all worked deliciously for us.
Make sure your coconut oil is hot before placing your filets in your skillet to cook.
This recipe needs to be made with fresh basil leaves. Dried chopped basil will not do this dish any justice.
Fresh squeezed oranges will taste much better than orange juice from the store but feel free to use bottled lemon juice for the little splash that is called for.

Orange Basil Butter Sauce Over Fish

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Only 7 ingredients and 20 minutes stand between you and this fresh sweet and savory orange basil butter sauce that's drizzled over your favorite white fish and vegetables!

Ingredients

4 tilapia filets
¼ cup coconut oil
3 tablespoon butter
1.5 tablespoon coconut sugar
2 medium oranges, juiced
1 tablespoon lemon juice
⅓ cup basil leaves, chopped

Instructions

In a large frying pan heat the coconut oil over medium heat. Place the filets in the bottom of the pan and cook for 4-6 minutes before flipping and cooking another 4-6 minutes on the other side. Sprinkle with salt and pepper to taste and continue to fry until fully cooked.
While the fish is cooking, place the butter in the bottom of a medium sauce pan and allow to melt over medium heat. Add in the sugar and stir.
Add the orange and lemon juices to the melted butter and allow to simmer for 1-2 minutes. The sauce will reduce and seem slightly thicker.
Add in the basil leaves and remove the sauce from the heat for 1 minute. Pour the sauce over the tilapia filets and your favorite vegetables and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 210

Thanks for stopping in friends!

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9 Must Have Snacks for Girl's Night In

Mar 15, 2017 · Leave a Comment

These are the 9 must have ideas and snacks for girl's night. Easy hosting ideas to keep your party girly, cute, and tasty so you can enjoy all the fun too! Now updated with even more girls night snacks and ideas!

Whether it's a late-night study session with some classmates for that big test tomorrow or it's your group of best girlfriends catching up and spilling all the latest gossip, there's a reason why everyone should be grabbing their friends and having a girl's night in.

Keep the snacks for girl's night extremely easy but very girly and pretty by following these 9 ideas!

Girls Night Snacks:

Meat and cheese tray: Let's start with one of the most popular parts of this snacking table. Who doesn't love a good charcuterie tray? Because these are little bites of fresh sliced meats and cheeses you need to go with high quality ingredients and make every bite count. Don't skimp here. To help you save time and money and sanity, I would recommend stopping into a Starbucks and grabbing a Creminelli Fine Meats™ Snack Tray full of mild Felino salami and nutty Manchego cheese imported from Spain. Thinly sliced and packed for easy on-the-go gluten-free enjoyment. There's no synthetic nitrates and they are made with milk without added rBST either. If your girl's night table is looking for hints of nutmeg and pepper in a mild Felino and sheep's milk cheese from Spain then I'd definitely recommend stopping at Starbucks for your Creminelli Felino & Manchego Sliced Charcuterie Tray and drinks before your party.
Comfy beverages: While you're there, grab your favorite Starbucks drinks. Coffee, tea, or specialty drinks will go over BIG with almost any group of girls. Then when you find yourself in the middle of the party, you won't be pouring and mixing drinks for everyone. It's already been done for you! Try these Bourbon Cider Sours!
Fruits and veggies: For those friends who will need a serving or two of fresh fruits and veggies, pick a few that go well with the other snacks on your table spread. Grapes, apple slices, bell pepper pieces, and carrots usually go over very well together.
Sauces and dips: Not everyone will want their apple slices or bell pepper slices with nothing to dip them into. How about a side dish of your favorite hummus or fruit spread? Try this caramel apple dip!
Chocolate: Just have chocolate.
Pretty servingware: I find that the prettier or more whimsical the serving ware, the better the overall table presentation. Do you have bright pink serving spoons? What about those whimsical coasters? If they don't match completely.... it's okay! They don't have to. There will be so much deliciousness on your table that no one will notice.
Girly accessories: Like mismatched floral china pieces and light pink lacy tablecloths. Think floral, pastel colors, scrolls and fleur de lis.
Plenty of napkins: at the ready because there is always someone who is bound to spill (usually me) all over. Now's the perfect time to use those square little cocktail napkins that you've been storing away for that awesome wine party. Now's that time!
Candles: Set the final mood just before your girls arrive by lighting your favorite scented candles to fill the room up with amazingness as your guests walk in. Make sure the scent is not overwhelming or clash with the foods on the table, which can be a big turnoff to some.
Soft Fluffy Blankets: You're going to want your girlfriends to feel as snuggly and comfy as possible while visiting, right? Well let them curl up into the softest, warmest of blankets!
Turn on that fireplace: If you and your girlfriends are cold-blooded and always cold or if it's oh so cold outside, light those candles up and don't forget to turn that fireplace on. The entire atmosphere of having a fireplace up and running in the background is incredible! A soft flickering fire can change the entire vibe!

What other items should be on this list of snacks for girl's night?

Keep it easy, eat great snacks, and party on.

Thanks for stopping in friends!

I partnered with Creminelli, 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.

Lemon Crinkle Cookies {Gluten Free}

Mar 10, 2017 · 5 Comments

Gluten free lemon crinkle cookies combine light fresh lemon flavors into soft and doughy cookies that are sprinkled in delicious powdered sugar before being baked for a quick 10 minutes! The perfect gluten-free cookie dough is made with Gluten Free 1-to-1 Baking Flour from our sponsor Bob's Red Mill.

Spring has definitely sprung here in Atlanta!

The flowers are blooming, the sun is warm, and my family is starting to crave all those springtime and Easter treats.

Light and sweet treats are where it's at for us.

With so many spring bridal and baby showers as well as Easter and Mother's Day fast approaching I decided that I needed to share this gluten free lemon crinkle cookie recipe with y'all asap.

Cuz spring's coming yo'.

Don't forget to check out our recipe for Gluten-Free Strawberry Lemonade Crinkle Cookies!

Table of Contents

So let me tell y'all why you need to make these lemon crinkle cookies for your next spring party:

Lemon and lime flavors are always a hit in the spring. I have been dying to try Noshtastic's Gluten Free Lemon Bars! Mmmmm lemon! These bars are the exact type of inspiration I was thinking of when making these crinkle cookies.
They're the perfect little treat for a shower, Easter, or Mother's Day table spread.
10 minutes of baking time is all that is required! 10 minutes!
Powdered sugar. POWDERED sugar. POWDERED SUGAR!
Soft
Fluffy
Moist
Crinkle Cookies!

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

So how did I get my gluten free cookies so freakin soft and fluffy and moist and chewy?

Well glad you asked!

Bob's Red Mill graciously sponsored this crinkle cookie post with their Gluten Free 1-to-1 Baking Flour.

I find is perfectly formulated for this lemon crinkle cookie recipe with terrific taste and texture, no additional specialty ingredients like xanthan gum required.

It's readily found at many grocery stores and is very affordable.

Most importantly it produces soft and fluffy cookies every time I've tried it.

You can use other gluten-free all-purpose flours in this lemon crinkle cookie recipe in a pinch but you may need to add other ingredients to it or adjust the amount of flour and/or cooking time to make them just right.

....or just make it easy on yourself and grab a bag of this Gluten Free 1-to-1 Baking Flour next time you are at the grocery store. Mmmmk?

Gluten-Free Lemon Cookie Ingredients:

granulated sugar
large eggs, beaten
softened unsalted butter
lemon juice
lemon extract
vanilla extract
yellow food coloring, optional
Gluten Free 1-to-1 Baking Flour
baking powder
pinch of salt
powdered sugar
For a detailed list of directions, scroll down to find the full recipe card.

How to make gluten free lemon cookies:

Preheat your oven to 350*F. In a large mixing bowl combine all wet ingredients together until well combined. Use as much yellow food coloring as you desire (or none at all).
In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
Slowly add the dry ingredients to the wet ingredients. Stir until completely combined and a smooth dough forms.
Roll dough into golf ball-sized balls and then roll them into a small bowl filled with the powdered sugar. Coat each ball on all sides with the powdered sugar.
Place the cookie dough balls on a parchment paper lined baking sheet 2-3 inches apart and bake for 8-12 minutes or until the cookies are crinkled on the tops.
Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling. Enjoy!

Doubling or tripling your batch of gluten-free lemon 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 a little bit longer.

How to store leftover gluten free lemon cookies:

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

More soft gluten free cookie recipes!

I partnered with Bob's Red Mill, 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.

Lemon Crinkle Cookies {Gluten Free}

Yield: 24 people

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Gluten free lemon crinkle cookies combine light fresh lemon flavors into soft and doughy cookies that are sprinkled in delicious powdered sugar before being baked for a quick 10 minutes!

Ingredients

Wet Ingredients

1 cup granulated sugar
2 large eggs, beaten
½ cup softened unsalted butter
2 tablespoon lemon juice
1 ½ teaspoon lemon extract
1 teaspoon vanilla extract
yellow food coloring, optional

Dry Ingredients

2 ¼ cups Gluten Free 1-to-1 Baking Flour
2 teaspoon baking powder
pinch of salt
¼-1/2 cup powdered sugar

Instructions

Preheat your oven to 350*F. In a large mixing bowl combine all wet ingredients together until well combined. Use as much yellow food coloring as you desire (or none at all).
In a medium mixing bowl combine all dry ingredients EXCEPT for the powdered sugar together until well combined.
Slowly add the dry ingredients to the wet ingredients. Stir until completely combined and a smooth dough forms.
Roll dough into golf ball-sized balls and then roll them into a small bowl filled with the powdered sugar. Coat each ball on all sides with the powdered sugar.
Place the cookie dough balls on a parchment paper lined baking sheet 2-3 inches apart and bake for 8-12 minutes or until the cookies are crinkled on the tops.
Remove from the oven to cool briefly on the cookie sheet before carefully being moved to a cooling rack to finish cooling. Enjoy!

Nutrition Information:

Yield: 24 Serving Size: 24 people
Amount Per Serving: Calories: 175