Sunday, August 31, 2014

GF Bacon & Buttermilk Waffles

Ah Sunday, it's our favorite day of the week!  This is our quiet day on which I typically wake up before the rest of my tired household.  I usually have 1-2 hours to catch up on my shows or read. About 8am, I will start breakfast whose aroma will awaken sleepyheads and draw them downstairs.  I never have to deal with grumpy people this way :o)

This morning, I didn't have any eggs so I made these easy GF Bacon & Buttermilk Waffles.  This recipe gives you a little taste of bacon while keeping your cholesterol at a reasonable level!  

GF Bacon & Buttermilk Waffles:

2 1/4 cups GF multipurpose flour
4 tsp baking powder
2 tsp sugar
2 cups buttermilk
2 tbsp vegetable oil
2 tbsp water
1 tsp vanilla
4 tbsp butter, melted
6 slices bacon, cooked & crumbled

In a bowl, whisk together the dry ingredients - flour, baking powder and sugar.  

Whisk in the next 5 ingredients to form a thick batter.  Fold in the crumbled bacon. 

Spray waffle maker with non-stick spray. Once heated and ready, use a 1/3 measuring cup of batter for each waffle.  Let cook for about 3 to 4 minutes depending on your waffle maker. Mine has a temperature control and I cook them at level 4.  Enjoy!


Monday, August 25, 2014

Apple Ale BBQ Ribs

Last Monday marked 2 years since I started this blog!  To celebrate, I made Apple Ale BBQ Spare Ribs.  These ribs took 2.5 hours to cook in the oven so you need to start at least 3 hours before serving.  Most rib recipes need the rub applied several hours before popping them in the oven, but I applied the rub just 10 minutes before the oven and they came out really tender and tasty! After an hour of cooking, I started basting and turning the ribs.  As my sons can attest, the ribs were very saucy :-)

Apple Ale BBQ Spare Ribs:

1 tsppaprika
1 tsp chili powder
1 tsp garlic powder
1 tspkosher salt
2 tsp onion powder
3 cloves garlic, crushed
2 tsp hickory flavored liquid smoke 

Pre-heat the oven to 325* F. Mix all the rub ingredients together in a small bowl.  Massage the rub mixture into both sides of the ribs.  Place the ribs in a large foil lined baking pan.  

Mix together 1 cup of apple ale and 2 additional teaspoons off liquid smoke.  Add to the baking pan.  Cover tightly with foil and bake for an hour in the oven.

While the ribs are baking, you can make the BBQ sauce.  

3/4 cup ketchup
1/2 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 tsp hickory flavored liquid smoke
2 tsp cornstarch
2 tbsp water 

Mix everything except the cornstarch and water together with a whisk in a small saucepan. Simmer for about 5 minutes, stirring occasionally.  Mix the 2 tsp of cornstarch in a small bowl with the 2 tbsp of water.  Add the cornstarch mixture to the saucepan and cook for 1-2 minutes more.  The sauce should thicken considerably.  

After the ribs have cooked for an hour remove the foil cover and baste with sauce.  Return to oven and bake uncovered for 15 minutes.  Turn the ribs over and baste the bottom and cook for another 15 minutes.  Flip, baste & bake for two more 15 minute intervals.  Remove from oven and let rest in the pan for 10 minutes before serving.

Sunday, August 10, 2014

GF Blueberry Cobbler

While I was in Canada last month, I picked up a copy of "Canadian Living".  The cover picture was of a beautiful blueberry cobbler which drew me in as I'm  always on the search for new recipes to try!  I tweaked the recipe slightly to make it gluten free and I cut back a bit on the ginger.  I put this recipe together in the 15 minutes that my roast chicken was resting before dinner and it baked while we ate!  By the time the dishes were done, they were ready to eat!  If you don't have small ramikens, you can also use an 8x8 baking dish.  The recipe was given a thumbs up from the family!  

GF Blueberry Cobbler;

2 pints fresh blueberries (rinsed & cleaned)
1/3 cup granulated sugar
1 tbsp cornstarch
1/2 tsp almond extract

Biscuit Topping:
1 cup GF flour 
1/3 cup cornmeal
1/4 cup granulated sugar
1 tsp each baking powder 
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cold butter, cubed
1/3 cup buttermilk


Preheat the oven to 400*F. Toss together blueberries, sugar, cornstarch and almond extract; over fill 4 ramikens.  

For the biscuit, whisk together flour, 1/4 cup of the cornmeal, the sugar, baking powder, ginger, baking soda and salt. 

Using pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. 

With spoon, drop mounds of biscuit mixture over blueberrys. Sprinkle with remaining cornmeal.  Bake until topping is light golden and blueberry mixture is bubbly about 30 minutes. Serve warm with a scoop of vanilla ice cream & enjoy!

Friday, August 1, 2014

Quick & Easy Cucumber & Onion Summer Salad

I am very lucky to work with a number of gardeners!  For several weeks during the summer, they share a great supply of fresh veggies!  This week, there was a huge basket of cucumbers from my friend. Cindy's garden.  I was able to snag 2 nice medium size cucumbers which were perfect for a summer salad!  This salad comes together in 10-15 minutes.  You should make it at least one hour ahead of serving so the flavors can marry together.  

Cucumber & Onion Salad:

2 medium cucumbers
1 medium onion
3/4 cup olive oil
1/2 cup apple cider vinegar
1 tbsp fresh dill
Salt & Pepper to taste


Peel cucumbers and slice into coins. Slice onions and separate rings.  In a medium sized bowl mix the remaining ingredients together.  Add the vegetables and toss to coat.  Refridgerate the dish for at least one hour before serving. Enjoy!

My Mom's Birthday: Key Lime Pie!

This week we celebrated my mom's birthday with a summer cookout at my sister's home.  The menu was filled with my mom's favorites: BBQ ribs, cucumber & onion salad, pasta salad and corn on the cob!!
For dessert, along with a birthday cake, I made a key lime pie.  This is a favorite of my mom's because it reminds her of the Lillykoi fruit pies that she has when they are at their winter home in Kauai!  We don't get Lillykoi fruit here in Indiana so the Key limes are a close substitute.  This pie is an easy custard pie in a graham cracker shell.  It took about 15 minutes hands on and 4.5 hours between baking and chilling so you need to plan ahead if you are making it for an event.  

Start off by preheating the oven to 325* and buttering up a 9in pie plate.  You could also spray it with non-stick spray if you choose.  This will allow your crust to come out easily when you serve the pie.  To make the graham cracker crust mix 1 1/4 cups of graham cracker crumbs with 3 tbsp of sugar.  I used prepared crumbs, but you could crumb up 10 graham crackers to get the same ratio.  After mixing in the dry ingredients, slowly pour in 6 tbsp (3/4 cup) melted butter and combine so the dry ingredients all get moist.  

Gently press the graham cracker mixture into the prepared pie plate.  Bake for about 15 minutes in the preheated oven. Let cool on a wire rack for about half an hour before adding the pie filling.

While the shell is cooling, whisktogether 4 egg yolks and 3 tbps of lime zest.  Key limes are small so you will need to zest 6-7 limes. You should whisk for 2-3 minutes until the eggs get frothy with the air you are putting into them.  

Next, add in one can of sweetened condensed milk and 1/2 a cup of lime juice (9-10 limes squeezed). After you thoroughly mix everything together, set aside at room temperature until the crust is cool.  

Pour the filling in the cooled shell and bake in the 325* oven for 15 minutes.  The filing should be set, but not split. Cool on a wire rack for 20-30 minutes and then in the refridge for at least 3 hours.

When you are ready to serve, garnish with whipped cream and lime slices.  Since I took this to a party, I used pre-made whipped cream, but you could make fresh if you were serving it in your kitchen. 

Key Lime Pie:

1 1/4 cups graham cracker crumbs
3 tbsp sugar
6 tbsp butter melted 
1 tbsp butter for greasing pie plate
4 lg egg yolks
3 tbsp lime zest (~6 Key limes)
1 can sweetened condensed milk
1/2 cup fresh lime juice (~10 Key limes)


Preheat oven to 325*F.

To make the crust-In a medium bowl, stir together the graham cracker crumbs and granulated sugar.  While stirring with a fork, slowly drizzle in melted butter.  Mix until all of the dry ingredients are moistened.  Evenly press mixture into a 9in pie plate and up the sides.  Bake until the crust is slightly golden or about 15 minutes.  Transfer to a wire rack to cool to room temperature.

To make the filling-Whisk the lime zest and egg yolks in a medium bowl for 2 minutes until frothy.  Whisk in the sweetened condensed milk and the lime juice.  Set aside at room temperature to let it thicken while the crust is cooling. 

Pour the filling in the cooled shell and bake in the 325* oven for 15 minutes.  The filing should be set, but not split. Cool on a wire rack for 20-30 minutes and then in the refridge for at least 3 hours.

Garnish with whipped cream and limes before serving.  Enjoy!!