Saturday, July 5, 2014

Asian Grilled Chicken Thighs

1 1/2 lb boneless skinless chicken thighs
2 tbsp Dijon mustard
3 tbsp Hoisin sauce
1/2 tsp celery salt
2 tsp Schezuan seasoning blend (found in Asian food aisle, I use the store brand)
1 tsp Mrs. Dash
3 tbsp peanut oil OR 2 tbsp sesame oil

Combine everything and marinate for at least 4 hours.
Preheat grill on high. Place chicken on it and turn it down to medium high. Grill for 7-9 minutes on each side.
Rest for 5 minutes before serving.

Thursday, April 3, 2014

Super Easy Banana Bread (dairy free, egg free) only 7 ingredients!

1/4 cup ground flax
1/2 cup warm water
3 bananas, mashed
scant 3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 cup white whole wheat flour or AP flour

Preheat oven to 350 degrees. Mix flax and water. Set aside. Mash bananas in a mixing bowl. Add sugar and combine. Add in flax mixture. Combine dry ingredients into wet by gently folding with spatula. Do not over mix. Add batter to greased and floured loaf pan. Bake at 350 degrees for 45 minutes until golden on edges. Turn out of pan after 5 minutes. Cool, slice, serve.

Wednesday, March 12, 2014

Chai Tea Oat Carrot Muffins

3 packets of Oregon Chai instant tea mix (The kind with sugar)
3 cups oats ground finely in food processor
3 tsp baking powder
2 tbsp ground flax
1 cup unsweetened shredded coconut

1 1/2 cups cooked carrot finely chopped
2 tbsp melted butter
pinch salt
2 tsp cinnamon
1 1/3 cups milk (I used sweetened almond milk)
2 eggs

Combine dry ingredients. Combine wet ingredients. Gently fold both mixtures together. Line muffin tin with paper liners. Fill cups full. Bake at 425 degrees for about 20 minutes or until set. Makes about 15.

Monday, March 10, 2014

No Cook No Bake Samoas Bars (Chocolate, Coconut, Caramel Bars)

about 1 sleeve of saltine crackers, maybe a little more
1/2 bag of chocolate chips
1 jar caramel ice cream topping
1 bag of sweetened shredded coconut

Mix caramel sauce and the coconut in a bowl. Set aside. Lay out a sheet of waxed paper. Melt the chocolate chips and spread chocolate in a rectangle on the waxed paper. Lay the saltines face down in a grid on the chocolate. Let chocolate harden. Spread the coconut mixture on the saltines. Press it down pretty firmly to flatten it and make it stick to the crackers. This takes a little time a patience. The mixture is thick and very sticky. Drizzle with a little more melted chocolate if you'd like. Let the bars sit for about an hour before cutting. Cut the crackers apart. Store covered. Make about a couple of dozen.

Sunday, March 2, 2014

Baked Chimichangas

1lb ground beef
1/2 onion, chopped
1 packet taco seasoning
1 can refried beans

1 batch chili rice

10 8inch flour tortillas
1/2 stick butter, melted

Brown and cook beef and onion, add taco seasoning and beans. I do this in the crock pot on high. Refrigerate filling and the chili rice to make it firm enough to wrap tortillas tightly. Mix beef bean mixture and rice. Add about a 1/2 cup filling to tortilla with a little cheese. Wrap the burrito tightly. Brush melted butter on bottom and lay on a lined sheet pan. Brush the tops and sides of burritos generously with butter. Bake at 400 for 25 minutes. Serve with chopped lettuce, taco sauce, and sour cream on top. Can be frozen once baked and reheated. Makes 10.

Chili Rice

1 cup brown rice
2 cups water
1 tbsp chili powder
1/2 tsp salt
1/2 onion, chopped
1 tbsp butter

Add all ingredients to a baking dish. Bake at 425 for about an hour checking after 45 minutes to see if liquid is absorbed. Serve as a side or add to burrito or chimichanga filling

Wednesday, October 30, 2013

Crustless Pumpkin Pie

1 15oz. can pumpkin
2 eggs
1/3 cup maple syrup
2 tbsp molasses
2 packet stevia
2 tsp pumpkin pie spice
3/4 cup whole milk plain yogurt
1/2 cup almond milk
1 cup ap gluten free flour (any flour would work I think, even oat)
2 tbsp flax seed meal

Combine in a big mixing bowl. Pour into greased deep dish pie dish. Bake at 375 for about 55 minutes until center is set. Cool completely before eating.