Crockpot!

Chicken Cacciatore!

1 1/2 C. Marinara Sauce

1/2 Onion, sliced
1/4 C. Tomato Paste
1/4 C. Chicken Broth
1/2 tsp. Dried Rosemary
1 1/2 tsp. Salt
8 oz. Mushrooms, sliced
8-10 Small Chicken Thighs, skin removed

Mix marinara, onions, tomato paste, broth, rosemary, salt, and mushrooms in crockpot. Add thighs and mix with sauce mixture. Cook in crockpot on low for 8 hours, high for 4 hours. Chicken will be very tender and delicious!

I served with frozen green beans sauted on medium-high in olive oil, minced garlic, salt, and pepper.

Gingerbread Muffins

Ingredients:

1 1/3 C. Unsweetened Applesauce

1/2 C. Molasses

4 Tbsp. Canola oil (or vegetable oil)

2 Eggs

2 Cups Rice Flour

4 tsp. Sugar

1 tsp. Baking Soda

1 tsp. Cream of Tartar

1/2 tsp. Salt

1 tsp. Ground Ginger

1 tsp. Cinnamon

1/4 tsp. Ground Cloves

Preheat oven to 350 degrees. Place liners in cupcake pan or oil a loaf pan if you prefer to make a gingerbread loaf.

Mix applesauce, molasses, and oil in a large mixing bowl. Stir in eggs.

Blend remaining dry ingredients in a separate bowl. Add to "wet" ingredient mixture. Stir until blended.

Pour batter into cupcake liners or loaf pan. Bake cupcakes for 25-30 minutes and loaf pan for approx. 30 minutes. Check with a toothpick in the center of gingerbread loaf to verify if toothpick is completely clean. It may have a few crumbs. This is a moist "treat". Remove from oven. Cool for at least 10-20 minutes. Remove loaf from pan by flipping onto a wire rack or plate. Serve warm!

Concord Grape Sorbet!

Fresh Concord Grape Sorbet!

5-pounds Fresh, Concord Grapes
1/2 Cup Water

1 Cup Cane Sugar

4 TBSP Honey

Pluck grapes from stems and clean fresh grapes thoroughly. Place grapes in a large stock pot with water. Bring grapes to a boil then turn heat down and let simmer for about 30 minutes. Remove from heat. Strain grapes and juice through a large strainer. Press grapes through the strainer letting the pulp of the fruit pass through leaving the skin and seeds in the strainer. Discard seeds and skin. Add sugar and honey to juice. Stir completely and pour mix into a metal ice cream bowl or a large deep bowl. Place in freezer, stirring every two hours. Enjoy!!!

Crepes!

My kids have been asking me for days to make them crepes. They are so good and fun! And well honestly, very easy. So here is our version of "the crepe".

2 Eggs                                            1 C. Rice Flour

3/4 C. Rice or Coconut milk          1/2 C. Water

2 Tbsp. Canola oil                          3/4 tsp. Salt

Heat skillet to medium heat. Add 1 tablespoon oil Combine eggs, flour, milk, water, and salt in blender. Blend on medium speed for one minute. Pour crepe mix slowly onto one side of pan and lift pan so it slowly crawls to the other side. You want a thin layer of batter. Let the batter cook until it is almost completely "dry" then flip. It should be lightly browned. Cook for 20 seconds. You want them light and flexible.

Here are some serving ideas:

jam and jellies

butter and syrup

fresh fruit/whipped cream

Nutella

butter/cinnamon/sugar

veggies/cheese

meat/cheese

These can be for breakfast, lunch, or dinner!

You Don't Care for Rice Cakes?

So you say you do not care for rice cakes? No taste? Cardboard? I beg to differ! Since Brandon and I are tired of looking for a gluten-free bread that does not contain corn of any kind without paying $8 a loaf, we have resolved for an alernative - Rice Cakes. Quaker Lightly Salted Rice Cakes. Now we do not eat them plain typically. Below is a list of concoctions that will change your mind about the Rice Cake!

Like toast - margarine/butter and jelly or applebutter 

                - peanut butter and banana

Like PB & J - peanut butter and jelly

                 - chocolate peanut butter or Nutella and strawberries!

Like popcorn - Melt 2 Tbsp. margarine/butter, mix 2 Tbsp. sugar and 1 tsp. cinnamon in a separate bowl. Crumble 2 rice cakes, pour melted margarine/ butter on top (toss halfway, then add the rest), then add cin. and sugar mix. Toss while adding. Enjoy!

And then just getting creative like Josh. Adding marshmallow cream then drizzling Hershey syrup on top! Yum.

Now, tell me you do not like rice cakes!

P.S. The Rice Cake has only 35 calories, 1 gram of protein, 7 carbs and 0 fat. Now that is before you put anything on it!!! :)

Sweet Blossoms and Sweet Chicken!

Yesterday we had a dentist appointment and there was a beautiful tree right out front of the office. I couldn't help myself! I had to pick some stems off the tree and bring them home. Beautiful, pink blossoms that look like roses when you first glance at the tree. They are so delicate; the moment you touch the branch the dainty petals fall to the ground. So I carefully removed two branches and brought them home to my blue vase of water.

Now to the chicken!!!! Brian doesn't care for sweet sauce with meat so when he is gone I try to remember to make meals that the boys and I enjoy that Brian doesn't care for. So here is a Sweet and Sour Chicken that is so tasty!

Oil to cover skillet

4 Chicken breasts cut into bite size chunks

3 Eggs, beaten

1/4 C. Pineapple juice

1 C. Arrowroot powder

Heat skillet to medium, medium-high heat. Add oil. Toss chicken breast chunks in pineapple and egg mixture then toss individually in arrowroot powder. Cook chicken until brown and done.

1 Can Pineapple chunks, drained (reserve juice)

1/2 C. Apple cider vinegar

1/2 C. Sugar

1 Med. Green pepper, cut into 1-in. squares

1/4 C. Water

2 Tbsp. Arrowroot powder

2 Carrots, cut into small strips

In a 5 quart pan, add pineapple juice, vinegar, and sugar. Mix well. Mix arrowroot powder and cold water in a container. Mix well then add to pineapple juice mixture. Bring to a boil for 1 minute. Reduce heat to meduim. Add green pepper and carrots. Cook until vegetables tender. Add meat until warm. Serve over rice or Quinoa.

DoubleTree Cookies

This post is inspired from a crazy dream I had about the DoubleTree cookies! You know the ones you hear about at the nice hotels when you go to check in and they offer you the ooooeeeeeyyyyy gooooooeeeeeyyyyyy cookies. I had the opportunity to have these cookies twice before finding out I am allergic to wheat so I have to turn them down for now on. BUT, a friend of mine sent me the recipe for the cookies! (Thank you, Betty Guyer!) Now I am sharing with you! Of course I had helpers while making these.

DoubleTree Hotel Chocolate Chip Cookies

Prep time: 0:30 Overall time: 1 day
20 servings

INGREDIENTS:
1/2 C. Rolled oats
2-1/4 C. Rice flour
1-1/2 tsp. Baking soda
1 tsp. Salt
1/4 tsp. Cinnamon
1 C. Margarine, softened
3/4 C. Brown sugar, packed
3/4 C. Sugar
1/2 tsp. Lemon juice
2 Eggs
3 C. Enjoy Life chocolate chips

1-1/2 C.Chopped walnuts, optional

INSTRUCTIONS

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the margarine, sugars, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

**Note - I made two bathches; one with butter, one with margarine. The original recipe called for butter. Margarine works better with rice flour. Also, you can make smaller cookies, but you need to cut back on your cooking time.