Wow. I admit, I am a slacker when it comes to posting on this blog. I promise I haven't stopped cooking. My husband is still well fed and happy. :)
So here's the thing. I've been doing some research on gluten and gluten intolerance. I certainly don't think I have Celiac Disease but I've had these odd health issues for years and they've pretty much gone undiagnosed. My main issue is this irregular breathing that causes me to feel like I can't get a deep enough breath at times. I also cough . . . a lot . . . for no apparent reason. I had a breathing and lung test about a year ago and everything came out normal so it was just written off as stress.
Gee, thank you doctor. Still paying on that bill. HA!
Okay, back to the point. Basically gluten intolerance goes undiagnosed for a long time because the symptoms can seem unrelated and similar to other health issues. Hence my 2 week test. This week I am going to start slowly eliminating gluten from my diet and by next week I will go completely Gluten Free for 2 weeks and see what difference, if any, it makes on my health.
This is obviously a big change in the way I'll be eating which means new recipes. I will periodically post some of the gluten free recipes on here with an honest review.
For now, I need to put the coffee down and go get ready for work!
Monday, March 7, 2011
Friday, December 10, 2010
White Chocolate Oatmeal Craisin Muffies
Muffie: a cross breed between a mini-muffin and a cookie
I created muffies one day while making oatmeal raisin cookies. The recipe I used yielded 2 and a half dozen. I had only 2 cookie sheets at the time which was enough for 2 dozen to go in at the same time. Off they go into the oven and I'm left to stare at the batter that makes the alleged half dozen cookies.
To be honest, I just didn't feel like waiting for the batch in the oven to come out and free up a cookie sheet so I scrambled through my baking shelves and grabbed my mini-muffin tin. I wasn't sure if it would work out or not, but much to my delight they came out really well. I've only used the muffie approach with oatmeal based cookies since the batter seems to hold up well. I might branch out in the future, but until then I'll make some variations on the classic.
This one is a twist on the good ol' Oatmeal Raisin/Chocolate Chip. I saw the recipe on the back of a bag of Craisins and thought it sounded truly scrumptious. You can view the original recipe here or you can scroll down where I have it typed out with my muffie adaptation.
My thoughts were correct. They are indeed delectable and if you are a fan of dried cranberries and or white chocolate chips you MUST try this pronto!
INGREDIENTS:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips
DIRECTIONS:
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Muffie Approach: Drop by rounded heaping teaspoonfuls into an ungreased mini muffin tin. You should have enough dough to reach the top. Press down lightly with your fingers to flatten it out. Baked for 10-15 minutes depending on your oven.
Cookie Approach: Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
I created muffies one day while making oatmeal raisin cookies. The recipe I used yielded 2 and a half dozen. I had only 2 cookie sheets at the time which was enough for 2 dozen to go in at the same time. Off they go into the oven and I'm left to stare at the batter that makes the alleged half dozen cookies.
To be honest, I just didn't feel like waiting for the batch in the oven to come out and free up a cookie sheet so I scrambled through my baking shelves and grabbed my mini-muffin tin. I wasn't sure if it would work out or not, but much to my delight they came out really well. I've only used the muffie approach with oatmeal based cookies since the batter seems to hold up well. I might branch out in the future, but until then I'll make some variations on the classic.
This one is a twist on the good ol' Oatmeal Raisin/Chocolate Chip. I saw the recipe on the back of a bag of Craisins and thought it sounded truly scrumptious. You can view the original recipe here or you can scroll down where I have it typed out with my muffie adaptation.
My thoughts were correct. They are indeed delectable and if you are a fan of dried cranberries and or white chocolate chips you MUST try this pronto!
INGREDIENTS:
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips
DIRECTIONS:
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Muffie Approach: Drop by rounded heaping teaspoonfuls into an ungreased mini muffin tin. You should have enough dough to reach the top. Press down lightly with your fingers to flatten it out. Baked for 10-15 minutes depending on your oven.
Cookie Approach: Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
Sunday, December 5, 2010
Orange Kissed Chocolate Brownies
'Tis the season for holiday baking . . . and holiday baking I will do.
There were some tangerines in my fridge that I needed to use so I whipped out my cookie magazines to get some ideas. Yes, I save some of my magazines. I originally thought about doing a biscotti or some type of shortbread cookie and then I flipped open the pages of my Better Homes and Gardens magazine to this recipe.
I followed the recipe almost exactly except that I substituted shortening for the butter when it was time to make the orange icing and that was only because my refrigerator was lacking in the butter department.
Other than taking a few 30 minute breaks to let the brownies cool and the chocolate set these were relatively easy to make. I put them in the freezer for about 20 minutes after putting the chocolate coat on and they sliced wonderfully. There's a nice contrast with the creamy frosting and the cake-like brownie and they aren't too sweet.
These would be great to serve at a party or a holiday lunch or dinner. I'll be taking them to work for a holiday luncheon and I'll let you know the verdict. But don't wait for me to tell you how they were devoured and loved by all. Strap your apron on and get to baking so you can enjoy them yourself!!
There were some tangerines in my fridge that I needed to use so I whipped out my cookie magazines to get some ideas. Yes, I save some of my magazines. I originally thought about doing a biscotti or some type of shortbread cookie and then I flipped open the pages of my Better Homes and Gardens magazine to this recipe.
I followed the recipe almost exactly except that I substituted shortening for the butter when it was time to make the orange icing and that was only because my refrigerator was lacking in the butter department.
Other than taking a few 30 minute breaks to let the brownies cool and the chocolate set these were relatively easy to make. I put them in the freezer for about 20 minutes after putting the chocolate coat on and they sliced wonderfully. There's a nice contrast with the creamy frosting and the cake-like brownie and they aren't too sweet.
These would be great to serve at a party or a holiday lunch or dinner. I'll be taking them to work for a holiday luncheon and I'll let you know the verdict. But don't wait for me to tell you how they were devoured and loved by all. Strap your apron on and get to baking so you can enjoy them yourself!!
Thursday, October 14, 2010
"P" is for Pumpkin
I have a secret love affair with pumpkin.
Okay, so maybe it's not really a secret . . . more like an obsession with anything and everything pumpkin. I get giddy when I see the cans magically appear on the shelves this time of year. It's like the green light for fall flavors.
Believe it or not, I haven't always been a fan of pumpkin. I used to be hopelessly devoted to pecan pie. Growing up in South Carolina we had a plethora of pecans, especially in my hometown where Young Pecan Company is located. My grandma would make sure there was at least one pecan pie at every Thanksgiving and Christmas celebration, and that used to be the only dessert I went for. . .until my Aunt persuaded me to try her pumpkin bread.
It was love at first bite.
This recipe has all the stuff I love about a good pumpkin bread. It makes 2 loves (quantity people...it's vital), super moist, and the aroma fills the entire house when it's baking.
Talk is cheap. Recipes are money. So here you go . . .
3 cups sugar
1 cup applesauce*
4 eggs
3 1/4 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice**
3/4 cups water
1 3/4 cups canned pumpkin
*I used applesauce instead of oil
**Apple pie spice works as well
In a large bowl, beat sugar and applesauce on medium speed until well combined. Add eggs, beat well, and set aside.
In a separate bowl combine the dry ingredients. Add the dry ingredients alternately with the water to the egg mixture, beating well after each addition. Beat in pumpkin.
Grease and flour two 9x2 loaf pans and divide batter evenly between the pans. Bake in a preheated oven at 350 degrees for 55-60 minutes or until it passes the toothpick test.
Okay, so maybe it's not really a secret . . . more like an obsession with anything and everything pumpkin. I get giddy when I see the cans magically appear on the shelves this time of year. It's like the green light for fall flavors.
Believe it or not, I haven't always been a fan of pumpkin. I used to be hopelessly devoted to pecan pie. Growing up in South Carolina we had a plethora of pecans, especially in my hometown where Young Pecan Company is located. My grandma would make sure there was at least one pecan pie at every Thanksgiving and Christmas celebration, and that used to be the only dessert I went for. . .until my Aunt persuaded me to try her pumpkin bread.
It was love at first bite.
This recipe has all the stuff I love about a good pumpkin bread. It makes 2 loves (quantity people...it's vital), super moist, and the aroma fills the entire house when it's baking.
Talk is cheap. Recipes are money. So here you go . . .
3 cups sugar
1 cup applesauce*
4 eggs
3 1/4 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice**
3/4 cups water
1 3/4 cups canned pumpkin
*I used applesauce instead of oil
**Apple pie spice works as well
In a large bowl, beat sugar and applesauce on medium speed until well combined. Add eggs, beat well, and set aside.
In a separate bowl combine the dry ingredients. Add the dry ingredients alternately with the water to the egg mixture, beating well after each addition. Beat in pumpkin.
Grease and flour two 9x2 loaf pans and divide batter evenly between the pans. Bake in a preheated oven at 350 degrees for 55-60 minutes or until it passes the toothpick test.
Monday, September 27, 2010
Slow Cooker Beef Stew
One thing I love about living in Tennessee is that I actually get to experience seasons. After being born and raised in South Carolina where there are only 2 seasons, Summer & Winter, it's refreshing to actually experience Fall.
We had some really good Fall-like weather on Sunday. Temps were in the 60s and the rain was drizzling with a cool breeze. Perfect weather for comfort food. The kind of weather where you get home from church, change into your comfy clothes, ladle up a big bowl of Beef Stew and savor the afternoon.
Man I love those kinds of days.
Ingredients
1.5 lbs. beef stew meat
4 medium potatoes, peeled and diced into 1 inch cubes
1 (8oz) pkg button mushrooms, quartered with stems removed
1 onion, roughly chopped
2-3 carrots, peeled and diced into 1 inch cubes
2 cans tomato sauce
salt & pepper
This is SO easy to make and SO yummy and delicious! All you do is combine everything in the crock-pot and cook on low overnight. *Feel free to add water if it needs a little more liquid.
It's so fragrant you'll smell it in your dreams. And you'll thank me for it.
We had some really good Fall-like weather on Sunday. Temps were in the 60s and the rain was drizzling with a cool breeze. Perfect weather for comfort food. The kind of weather where you get home from church, change into your comfy clothes, ladle up a big bowl of Beef Stew and savor the afternoon.
Man I love those kinds of days.
Ingredients
1.5 lbs. beef stew meat
4 medium potatoes, peeled and diced into 1 inch cubes
1 (8oz) pkg button mushrooms, quartered with stems removed
1 onion, roughly chopped
2-3 carrots, peeled and diced into 1 inch cubes
2 cans tomato sauce
salt & pepper
This is SO easy to make and SO yummy and delicious! All you do is combine everything in the crock-pot and cook on low overnight. *Feel free to add water if it needs a little more liquid.
It's so fragrant you'll smell it in your dreams. And you'll thank me for it.
Thursday, September 23, 2010
Backstage at Betty Crocker Kitchens
Ever wonder how they create those recipes for your favorite products you buy every day end at your grocery store? Well here's a short video to tell you how:
Click Here
Click Here
Wednesday, September 22, 2010
Chicken & Spinach with Balsamic Tomatoes over Brown Rice
LONG title I know, but I couldn't think of anything clever.
It feels like forever since I've blogged on here. I started a new blog about my family (me, the hubs, and the dog) so our friends from SC could keep up with us. If you're interested you can read about our shinanagins here
Back to the recipe...this is been a go-to recipe of sorts for me. My husband absolutely loves it and devours it every time I make it. I love it because it tastes great AND it's healthy! I used Ellie Krieger's recipe the first time I made this and she uses whole wheat couscous which I swap out for brown rice occasionally. I also love it because I use the same skillet for the chicken, spinach, and tomatoes so it saves time on clean up.
This serves about 4 people. So here we go:
Ingredients
4 boneless skinless chicken breasts (about 5 oz each)
1 can no-salt-added diced tomatoes in juice
3 TBSP Balsamic Vinegar
1 TBSP Italian Seasoning
1 (10oz bag) fresh spinach, chopped
1 tsp EVOO
2 cloves chopped garlic
salt & pepper
2 cups cooked brown rice
Heat a skillet over medium high heat. Season each side of the chicken breasts with salt & pepper and cook in the skillet until done. (About 4 minutes each side, depending on thickness) Set aside.
*I used a tablespoon of butter to "grease" the pan but you could use cooking spray as well
In the same skillet, sauté the chopped garlic in the extra virgin olive oil over medium heat for about 1 minute. Add the spinach and cook until wilted. Combine with the brown rice and set aside.
Finally the can of tomatoes, balsamic vinegar, and Italian seasoning are combined in the skillet. Bring to a slight boil and simmer for about 4 minutes.
To serve this, I usually plate the spinach and rice on the bottom, chicken in the middle, and spoon the tomatoes on top.
It feels like forever since I've blogged on here. I started a new blog about my family (me, the hubs, and the dog) so our friends from SC could keep up with us. If you're interested you can read about our shinanagins here
Back to the recipe...this is been a go-to recipe of sorts for me. My husband absolutely loves it and devours it every time I make it. I love it because it tastes great AND it's healthy! I used Ellie Krieger's recipe the first time I made this and she uses whole wheat couscous which I swap out for brown rice occasionally. I also love it because I use the same skillet for the chicken, spinach, and tomatoes so it saves time on clean up.
This serves about 4 people. So here we go:
Ingredients
4 boneless skinless chicken breasts (about 5 oz each)
1 can no-salt-added diced tomatoes in juice
3 TBSP Balsamic Vinegar
1 TBSP Italian Seasoning
1 (10oz bag) fresh spinach, chopped
1 tsp EVOO
2 cloves chopped garlic
salt & pepper
2 cups cooked brown rice
Heat a skillet over medium high heat. Season each side of the chicken breasts with salt & pepper and cook in the skillet until done. (About 4 minutes each side, depending on thickness) Set aside.
*I used a tablespoon of butter to "grease" the pan but you could use cooking spray as well
In the same skillet, sauté the chopped garlic in the extra virgin olive oil over medium heat for about 1 minute. Add the spinach and cook until wilted. Combine with the brown rice and set aside.
Finally the can of tomatoes, balsamic vinegar, and Italian seasoning are combined in the skillet. Bring to a slight boil and simmer for about 4 minutes.
To serve this, I usually plate the spinach and rice on the bottom, chicken in the middle, and spoon the tomatoes on top.
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