Chocolate Buttercream

CHOCOLATE BUTTERCREAM

6 Tbsp. butter, softened (I use Land O'Lakes salted)
Dash salt (I use Celtic sea salt)
1 tsp. vanilla (I use Adam's Best)
2 2/3 c. powdered sugar
1/2 to 3/4 c. cocoa powder (I use Hershey's dark)

1/3 c. milk OR 1/4 c. heavy cream + water to equal 1/3 c.

Beat butter, salt and vanilla. Add powdered sugar and cocoa (I stir them together in a bowl first) alternately with milk/cream with the mixer on. Beat to desired consistency, adding milk/cream if needed. Yield: about 2 cups

Delicious on cake! Also good for dipping cookies. I especially like to eat it with GF chocolate animal crackers. And don't underestimate eating a bite or two (or more!) by itself ;)

Light Corn Supper/Light Pea Supper

LIGHT CORN SUPPER

10-12 oz frozen corn
4 oz colbyjack
1 Tbsp. butter
1/2 bell pepper, chopped
1/2 red bell pepper, chopped
Cream
1/4 c. mayonnaise
Salt and pepper to taste

Cook corn according to package direction. Melt cheese with butter and mix into corn. Let cool slightly. Mix in rest of ingredients.


LIGHT PEA SUPPER

10-12 oz frozen peas, cooked according to package directions and cooled
4 oz colbyjack, shredded
1/2 bell pepper, chopped
1/2 red bell pepper, chopped
1/4 c. mayonnaise
Salt and pepper to taste

Mix all ingredients together.

Mexican Macaroni and Cheese

MEXICAN MACARONI AND CHEESE

8 oz GF pasta
8 oz ground beef
2.5 oz pepper-jack cheese, shredded
7.5 oz colbyjack, shredded
10 oz canned green chiles, drained and pureed
Cream

Cook pasta according to package directions. While pasta is cooking, brown ground beef. Mix in cheese, chiles, and enough cream to make sauce. Drain pasta and add to meat mixture. Mix well.

Our Yogurt Breakfast

We eat basically the same thing every morning - Greek yogurt. But not straight out of the carton. Here's how I make it. All measurements are by weight.

Prep:
I start with a 32 oz container of plain Greek yogurt. Usually I buy store brand, since there's such a price difference between it and name brands! I set a medium strainer over a small mixing bowl, lined with a large coffee filter. I empty the whole container into the strainer and put it in the fridge for 24+ hours to drain. When it's done, I have about 24 oz of very thick yogurt.

To make individual servings:
Combine a single serve (5-6 oz) flavored yogurt (I use Chobani) with enough strained plain yogurt to make 12 oz. Add 2 oz heavy cream. Whisk together until smooth. Divide into two servings, 7 oz each.

I make it the night before and put it into 1-1.5 cup plastic storage containers. When we wake up, all we have to do is take it out of the fridge and breakfast is ready!

Oven Fried Eggplant

OVEN FRIED EGGPLANT

Eggplant, sliced into 1/2-inch rounds
Italian bread crumbs
Olive oil cooking spray (I used Pam)

Preheat oven to 375. Coat a cookie sheet with a layer of cooking spray.

Pour bread crumbs in a plate. Bread both sides of the eggplant rounds. Place on the cookie sheet.

Spray the tops of the eggplant evenly with cooking spray (I used a good bit).

Bake for 15-20 minutes. Flip the rounds over and spray them again with cooking spray. Bake an additional 15-20 minutes.


Serve as is or:
1. Use to make eggplant parmesan (tomato sauce, mozzarella, parmesan)
2. Place on bread with eggplant parmesan ingredients to make a sandwich


Eggplant equivalents:
1 medium = about 1 1/2 lbs
1 medium = 4 to 6 servings
1 lb = 3 to 4 c. diced

GF Italian Bread Crumbs Copycat

ITALIAN BREAD CRUMBS COPYCAT

3/4 c. GF cracker crumbs (I used Rice Thins) OR 1 c. GF bread crumbs
1/2 tsp. salt
1/2 tsp. parsley flakes
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. sugar
Dash oregano

Mix together. Store in a cool, dry place.

Cornbread Base

CORNBREAD BASE

1 1/4 c. GF flour
3/4 c. cornmeal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten

Preheat oven to 400. Grease pan (8-inch, 9-inch, or (my favorite) cast iron skillet). Mix together flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg. Stir until combined.

Pour batter into pan. Top with a thin layer of olive oil. Bake 20-25 minutes or until cooked through. You can turn on your broiler for a few minutes to brown the top well.

*This is good as is, but get creative! Here are some ideas:
1. Corn dogs - add (whole or sliced or chopped) hot dogs to batter. Mix mustard into the batter. You can also add chopped onions or onion powder. I use 4 hot dogs per half recipe of cornbread and bake in my small cast iron skillet.
2. Mexican cornbread - add any combination of ground beef, chicken, diced green chilies, shredded cheese (cheddar, colbyjack, pepperjack, or preshredded Mexican blend work well!), cumin, onion powder, garlic powder, chili powder


Recipe by weight:

200 gr King Arthur gluten free flour
108 gr Quaker cornmeal
50 gr sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk (I use coconut milk)
1/4 c. olive oil (plus more for topping, optional)
1 egg, beaten


Including this since I'm usually only cooking cornbread for hubby and me (the boys react to corn products so I make them something else when we eat it)...

Halved:

100 gr flour
54 gr cornmeal
25 gr sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. olive oil
1/2 egg

Creamy Honey Mustard Salad Dressing

I combined a few different recipes to come up with this super yummy creation! And it's so easy to remember how to make it!

CREAMY HONEY MUSTARD SALAD DRESSING

3 parts mayonnaise
3 parts olive oil
2 parts dijon mustard
1 part honey (I use a good local honey)
Salt to taste

Whisk together and chill.

For 2 c. yield:

147g mayonnaise

141g olive oil

105g mustard

74g honey

Mexican Salad Dressing

MEXICAN SALAD DRESSING

2/3 c. sour cream
1/2 c. salsa
1 tsp. chili powder
1/2 tsp. cumin

Combine and chill.

Caesar Salad Dressing (egg free)

CAESAR SALAD DRESSING (EGG FREE)

2 Tbsp. lemon juice
1/2 Tbsp. finely minced garlic
1 tsp. worcestershire sauce
1 tsp. dijon mustard
2 Tbsp. olive oil
1/4 c. yogurt (or sour cream)
Salt and pepper to taste

Combine and chill.

Cold Cucumber Soup

COLD CUCUMBER SOUP

1 lb cucumbers, seeded and sliced (preferably english)
1/2 tsp. salt
1 1/2 c. plain yogurt
1 green onion, chopped
1 small garlic clove, minced
1 1/2 Tbsp. fresh dill, minced

Place cucumbers in a colander over a plate or bowl. Sprinkle with salt and toss. Let stand for 30 minutes. Drain and discard liquid.

Add all ingredients to a food processor. Process until desired smoothness. Serve cold.

*This is best when it's made ahead of time, especially the day before!

Fruit Cobbler

This makes an almost cakey type of cobbler. I've made it with peaches, apples, and berries (not combined), but it would be yummy with almost any fruit! 

FRUIT COBBLER

3/4 c. flour (I used GF oat)
1/2 c. sugar (+ 1/2 c. additional sugar if needed for fruit)
2 tsp. baking powder
Dash salt
3/4 c. milk
6 Tbsp. butter
2 c. sliced fresh fruit (or 20 oz frozen, thawed)

Preheat oven to 350.

Combine flour, sugar, baking powder, salt, and milk.

Melt butter in deep pie dish. Pour batter into middle of butter. Do not stir.

Toss fruit with sugar if needed. Pour into middle of batter. Do not stir.

Bake for 1 hour or until browned.

Serve with ice cream if desired.

Light Meals

LIGHT MEALS

Eggs and rice w/ tomatoes, cheese, meat, veggies

Bleu cheese chips - potato chips topped with shredded Monterey Jack cheese (melt), bleu cheese dressing, and chopped green onions

Salad with protein

Potatoes w/protein, veggies, fat

Rice w/protein, veggies, fat

Cheese and crackers

Spanish rice

Refried beans w/cheese, sour cream, salsa, chilies

Fried potatoes with eggs

Grits w/cheese

Chicken and Veggie Pasta Salad (aka Bird Fair Pasta Salad)

CHICKEN AND VEGGIE PASTA SALAD (AKA BIRD FAIR PASTA SALAD)

1 lb. boneless skinless chicken breasts, chopped
Olive oil
Salt and pepper
8 oz uncooked pasta (I used GF shells)
1 c. chopped tomatoes (I used grape)
1 c. chopped bell pepper
1 c. (4 oz) sharp cheddar, cubed or shredded
1/2 c. chopped green onions
1 c. chopped cucumber

Dressing:
1/2 c. olive oil
6 Tbsp. lemon juice
2 tsp. dill
2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper

Cook chicken in olive oil until done. Season to taste with salt and pepper. Set aside to cool

Cook pasta according to package directions in salted water. Drain and rinse in cold water.

When chicken and pasta are cool, mix in a large bowl with veggies and cheese.

Whisk dressing ingredients together. Pour over salad and toss to coat.

Refrigerate a few hours or overnight for best flavor!

*I made this the first time to bring for the picnic lunch we eat the day of our local bird fair. We walk around the bird fair for a while, stop to eat, then go back in and enjoy the rest of our day with full bellies ;) After I mixed the salad the night before, I transferred it into a pitcher and put it in the refrigerator. The next morning when we left, I put it in a small ice chest along with some cold packs. We used disposable bowls and spoons for easier clean up.

Buttermilk Waffles (GF and egg-free)

BUTTERMILK WAFFLES

1 3/4 c. flour 

2 Tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 3/4 c. buttermilk*

1/2 c. butter, melted

2 eggs OR 4 Tbsp. warm water mixed with 1 Tbsp. Ener-G

2 tsp. vanilla

In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt*. In a separate bowl, mix buttermilk, butter, eggs, and vanilla. Mix the wet ingredients into the dry ingredients. Let sit at least 5 minutes.

Preheat waffle iron. Cook according to your waffle iron's directions.

You can keep them warm on a cookie sheet in a 250-300 degree oven but the longer they're in there, the more they will dry out!

* I used Saco dry buttermilk. If using it, mix 7 Tbsp. dry buttermilk with the other dry ingredients, and use 1 3/4 c. water where the recipe calls for buttermilk.

Single batch by weight:

210g GF oat flour or 243g Pillsbury GF flour

24g sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

40g buttermilk powder + 1 3/4 c. water

1/2 c. (1 stick) butter, melted

4 Tbsp. warm water mixed with 1 Tbsp. Ener-G

2 tsp. vanilla

Double batch by weight:

420g GF oat flour or 485g Pillsbury GF flour

48g sugar

4 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

80g buttermilk powder + 2 1/2 c. water

1 c. (2 sticks) butter, melted

1/2 c. warm water mixed with 2 Tbsp. Ener-G

4 tsp. vanilla

Butter Garlic Thighs

BUTTER GARLIC CHICKEN

1/2 cup butter
10 cloves garlic, minced or pressed
Salt
2.5 lbs thin, boneless, skinless chicken thighs

Preheat oven to 325.

Heat butter in a small pan on medium low. Add garlic and salt. Simmer for 3-4 minutes.

Place thighs in a baking dish. Pour butter sauce over them and turn to coat. Bake, uncovered, for 30-35 minutes until done.

 Serve with Dill Mayo Dip

I chop the chicken after it cooks, put it back in the pan, and mix in 2 c. cooked rice.

Sides that go well:
Celery sticks
Sliced cucumbers sprinkled with salt, pepper, and dill

Dill Mayo Dip

DILL MAYO DIP

1 cup mayo
2 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
Salt

Combine.

It's best to make it ahead so the flavors have time to blend.

It's delicious with Butter Garlic Chicken, or as a dip for fresh veggies!

Creamy Mustard Rice

CREAMY MUSTARD RICE


1 bell pepper, diced
Butter
2 c. cooked rice
Mustard
Cream
Salt and pepper to taste

Saute bell pepper in butter. Combine with rest of ingredients.

Dilly Chicken Sandwiches

DILLY CHICKEN SANDWICHES

4 boneless, skinless chicken breasts
6 Tbsp. butter, softened, divided
1 clove garlic, minced
3/4 tsp. dill, divided
Bread
4 Tbsp. cream cheese, softened
1-2 tsp. lemon juice


Pound chicken breasts to flatten. Melt 3 Tbsp. butter in a skillet. Add garlic and 1/2 tsp. dill. Cook chicken until done. Remove from skillet.

Spread bread on one side with butter. Brown buttered side of bread in skillet until golden brown.

In a small bowl, mix cream cheese, lemon juice, and 1/4 tsp. dill. Spread unbuttered side of bread with cream cheese mixture. Top with chicken.

Lemon Linguine

LEMON LINGUINE

8 oz linguine or other pasta
4 Tbsp. butter
1 Tbsp. lemon juice
1 1/2 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. Mrs. Dash lemon-pepper seasoning
1/4 c. grated parmesan

Cook pasta according to package directions. While pasta is cooking, combine butter, lemon juice, and seasonings. Cook and stir until melted.

Drain pasta. Add to butter mixture and toss to coat. Add parmesan and mix well.

Sweet and Tangy BBQ Beef

SWEET AND TANGY BBQ BEEF

1 lb ground beef
1 medium bell pepper, chopped
2 medium onions, chopped
1/2 c. olive oil
2 c. cooked rice
1/4 c. pickle juice (liquid from jar of pickles)
3/4 c. BBQ sauce
Salt and pepper to taste

Brown ground beef, bell pepper, and onions in oil. Combine with rest of ingredients.

*Pickle liquid and BBQ sauce are both salty, so be sure to taste before you add salt!

Double Chocolate Shortcake

DOUBLE CHOCOLATE SHORTCAKE

1 3/4 c. flour (I use GF oat flour)
1/2 c. sugar
1/4 c. + 2 Tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
Dash salt
1 stick (4 oz) butter, cubed
1 egg
3/4 c. milk (I use 1/2 c. cream + 1/4 c. water)
1/2 c. chocolate chips

Preheat oven to 450. Grease a 9-inch round cake pan.

Food processor version (easier): Pulse flour, sugar, cocoa powder, baking powder, baking soda, and salt a few times until combined. Add butter to bowl. Pulse a few times until butter starts to mix in. Add egg and milk. Pulse a few more times until it just forms dough. Add chocolate chips and pulse a few times until mixed evenly.

Regular version: Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg and milk just until moistened. Stir in chocolate chips.

Spread into prepared pan. Bake 15-20 minutes until toothpick inserted in the middle comes out almost clean (a few crumbs is okay).

Serve warm with freshly whipped cream and sliced or chopped fruit.

By weight:
210 gr GF oat flour
100 gr sugar
30 gr cocoa powder

Broccoli Cheese Rice

BROCCOLI CHEESE RICE

12 oz frozen broccoli, cooked
8 oz cheese, melted (I prefer colby-jack)
4 tbsp. butter, melted
1 1/2 to 2 c. cooked rice
Salt and pepper to taste

Combine all ingredients. Heat if necessary.

Loaded Potatoes

LOADED POTATOES

Cook potatoes (bake, microwave, or boil). Peel if desired. Chop or mash. Add any combination of the following:

Fats:
Butter
Sour cream
Olives

Proteins:
Cheese
Ground beef
Chicken
Turkey
Bacon
Sausage
Fish
Shrimp
Crab
Crawfish

Veggies:
Bell peppers
Onions
Chile peppers
Green beans
Broccoli
Mushrooms
Pumpkin
Spinach
Salsa
Tomatoes

Parsley
Chives
Green onions

Enchilada sauce
Thickened broth

Tarragon Chicken Salad

TARRAGON CHICKEN SALAD
(adapted from Ina Garten)

1 lb. boneless skinless chicken breasts, cubed, cooked and cooled OR 10-12 oz cooked chicken or turkey
3/4 c. mayonnaise
1 1/2 tsp. tarragon
1 c. celery, chopped, diced, or minced
Salt and pepper to taste

Mix together mayo, tarragon, and celery. Add chicken and mix well. Season to taste with salt and pepper.

You can eat it as is, with crackers, on a sandwich, with lettuce (wraps or salad), etc.

Fast Food Burger Casserole

FAST FOOD BURGER CASSEROLE

1 lb ground beef
Tony Chachere's
Onion powder
Dash of liquid smoke (optional)
8 oz cheddar
3-4 oz cream
1/4 c. liquid from jar of dill pickles
1/4 c. mustard
1/4 c. ketchup
2 oz dill pickles, minced
2 c. cooked rice
Salt and pepper to taste

Brown ground beef. Add Tony's, onion powder, and liquid smoke. Mix cheddar and cream. Heat until cheese is melted. Add rest of ingredients. Heat until warm if necessary.

Bacon Cheeseburger Rice (2 ways)

BACON CHEESEBURGER RICE

Brown ground beef and bacon. Add seasonings. Melt cheddar. Mix all ingredients together. Add salt and pepper to taste.

Variation 1:
1 lb ground beef
1/2 c. chopped bacon
8 oz cheddar, shredded
Couple dashes Worcestershire sauce
Essence
Tony Chachere's
2 c. cooked rice
Cream

Variation 2:
8 oz ground beef
7-8 oz bacon, chopped
4 oz cheddar
Onion powder
1/2-1 tsp. mustard
2 c. cooked rice
7 oz chopped tomatoes

Steak Yum

Named by my oldest when he was 6-yrs-old ;)

STEAK YUM

4 Tbsp. butter
4 Tbsp. olive oil
2 bell peppers, chopped
2 red bell peppers, chopped
1 large onion, chopped
1 lb steak (cut into bite-sized pieces before or after cooking)
2 c. cooked rice
Salt and pepper

Saute veggies in butter and olive oil. Remove with slotted spoon.

Cook steak in butter/olive oil.

Mix steak, veggies, and rice in pan with butter/olive oil. Add salt and pepper to taste.

Mustard Tarragon Chicken (rice optional)

MUSTARD TARRAGON CHICKEN

4 Tbsp. butter
4 Tbsp. olive oil (plus more if needed)
8 oz sliced mushrooms
1 green onion, chopped
1 lb chicken breasts, cubed
2 tsp. mustard
2 tsp. tarragon
Salt and pepper to taste
Optional: 2 c. cooked rice

Heat butter and olive oil on medium high in skillet. Saute mushrooms. When almost done, add green onions. Remove mushrooms and green onions from skillet (leave juices in pan). Add more oil to skillet if needed. Cook chicken. Remove chicken from skillet (leave juices). Stir mustard and tarragon into juices in skillet. Add to rest of ingredients (including rice, if using) and mix well.

Crockpot Chili (100% fresh ingredients version)

CROCKPOT CHILI (100% fresh ingredients version)

9 oz pinto beans
9 oz kidney beans
1 Tbsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
5 lb. tomatoes, cored, chopped or pureed to desired consistency
6 oz poblano peppers, seeded and minced
2 bell peppers, chopped
2 onions, chopped
3 lbs ground beef (I use 85/15), browned*
8 tsp.taco seasoning

Soak beans overnight. Drain and rinse. Place beans in a pot with salt, pepper, garlic powder, and onion powder. Add water to cover. Bring to a boil. Reduce heat and simmer 2-3 hours until done.

Combine beans (with cooking water) and rest of ingredients. Cook 6+ hours.

Easier version using canned beans and tomatoes here

*I sometimes use a 3 lb roast instead of ground beef. Cook and chop roast, then add as above.

Crockpot Chili

CROCKPOT CHILI

3 lbs ground beef (I use 85/15)*
1 can (16 oz) light red kidney beans
1 can (16 oz) dark red kidney beans
2 cans (16 oz each) pinto beans
28 oz crushed tomatoes
2 cans (10 oz each) Rotel (I use mild)
2 onions, chopped (or 10 oz bag frozen)
2 bell peppers, chopped (or 10 oz bag frozen)
8 tsp (1 packet) taco seasoning
6 oz tomato paste
1 1/4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder

Brown ground meat. Add with rest of ingredients (undrained) in a large crockpot. Stir. Cook for 6+ hours.

Version using 100% fresh ingredients here

*I sometimes use a 3 lb roast instead of ground beef. Cook and chop roast, then add as above. 

Chicken Alfredo (GF)

CHICKEN ALFREDO

8 oz pasta
2 Tbsp. + 1 1/2 Tbsp. butter, divided
2 Tbsp. olive oil
Garlic powder
Salt and pepper
Liquid smoke (optional)
1 lb boneless, skinless chicken, cubed*
3 c. heavy cream
3/4 c. (75-80 grams) freshly grated parmesan (I use my microplane or mini food processor)

Cook pasta a couple minutes less than time on package.

While pasta is cooking, heat 2 Tbsp. butter and olive oil over medium high heat. Add chicken, salt, pepper, a few drops of liquid smoke, and a dash of garlic powder. Cook chicken until browned and cooked through.

Heat a medium saucepan over medium high heat. Melt 1 1/2 Tbsp. butter. Add cream, and salt, pepper, and garlic powder to taste. Bring to a boil, stirring occasionally. Reduce heat to medium low and simmer about 10 minutes until thick.

Combine sauce, parmesan, garlic, and drained pasta. Heat if needed.

Optional: Top with extra parmesan

*Can substitute 1 lb peeled shrimp

6 servings:
12 oz pasta
3 Tbsp. + 2 Tbsp. butter 
3 Tbsp. olive oil 
Garlic powder
Salt and pepper 
1.5 lb cubed chicken
4.5 c. heavy cream
120g grated parmesan

Onion Dip

ONION DIP

1 pack onion soup mix
16 oz sour cream

Mix well. Make at least a few hours hours before to allow flavors to meld.

Homemade Onion Soup Mix

HOMEMADE ONION SOUP MIX

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix well.

4 tablespoons = 1 packet of onion soup mix.

Prairie Fire Dip

PRAIRIE FIRE DIP

16 oz refried beans
1/2 c. shredded provolone
1 Tbsp. finely chopped or grated onion
1 garlic clove, minced
2 tsp. chili powder

Combine all ingredients. Cook over low heat until heated through and cheese is melted. Yield: about 1 3/4 c.

Caramel Fruit Dip

CARAMEL FRUIT DIP

8 oz cream cheese, softened
1/2 c. caramel ice cream topping
1/4 c. honey
1/4 tsp. cinnamon

Beat cream cheese until smooth. Beat in caramel, honey, and cinnamon. Yield: about 2 cups

Chocolate Cream Fruit Dip

CHOCOLATE CREAM FRUIT DIP

8 oz cream cheese, softened
1/4 c. chocolate syrup (I use Hershey's Special Dark)
7 oz marshmallow creme

Beat cream cheese and syrup in small mixing bowl. Fold in marshmallow creme. Yield: 2 cups

Yummy dippers - apples, strawberries, animal crackers, cookies