Saturday, October 11, 2014
Creamy Baked Acorn Squash
Sunday, October 5, 2014
Sunday Breakfast: Monte Cristo Bake
Monday, September 15, 2014
Quick Weeknight Dinner: Shrimp Noodle Bowl
4 tsp sesame oil, divided
2 (10oz) bags large shrimp; thawed, peeled and deveined
1/2 tbsp minced ginger
1/2 yellow bell pepper, diced
1 (13.5 oz) can coconut milk
2 cups chicken stock
1 (14 oz) box stir fry noodles
1 tsp fish sauce
2 tsp sriracha sauce
1/3 cup cilantro leaves
1 bunch green onion, diced
Heat the 2 tbsp of each oil in a large skillet over med-high heat. Add the shrimp, cook for about 5 minutes. Shrimp cook quickly so don't leave them unattended! Remove from pan and set aside.
Drain any liquid from the pan and add the remaining oils. Add the ginger and bell pepper. Sauté for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and green onion. Bring to a boil, reduce heat and let simmer until noodles cook through, about 5 minutes.
Wednesday, September 10, 2014
Sloppy Fries
Sunday, September 7, 2014
GF Cherry Almond Cupcakes
GF Sunday Morning Ham & Egg Wake-Up Biscuits
Tuesday, September 2, 2014
GF Zucchini Corn Cakes
Sunday, August 31, 2014
GF Bacon & Buttermilk Waffles
Monday, August 25, 2014
Apple Ale BBQ Ribs
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
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
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cold butter, cubed
1/3 cup buttermilk