Posted in Gluten Free

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

These are healthy enough you can pop a couple for breakfast with a side of fruit. Don’t let the dairy free/gluten free label scare you. These cookies are Kid tested and approved.

By: Bekie A.

GF/DF Almond-Flour Chocolate Chip Cookies with Sea Salt

2 cups of almond flour

2 Tbsp cornstarch

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup coconut oil

2 Tbsp of egg whites ( optional)

1/4 cup honey

1 Tbsp vanilla extract

1/2 cup dark chocolate chips

–Mix together dry ingredients first. Stir together wet ingredients in a separate bowl. Add wet ingredients to the dry and stir until doughy. Add in Chocolate Chips or your favorite mix in.  Go ahead and try a bite. The dough is good too! Spoon in Tablespoon portions onto a baking stone or double pan cookie sheet. Bake on 350 for 5-6 minutes. Cool for 5 minutes before eating.

 

Posted in Seafood

Grilled Shrimp 2 Ways: Mesquite-Smoked Paprika and Lemon-Garlic with Jalapeño-Peach Dipping Sauce

With Sunshine and Spring weather comes summer dreams of the beach. Fresh grilled shrimp and a spicy tropical sauce bring me close to the waves and a margarita.

By: Bekie A. 

Lemon-Garlic Shrimp

1/2 lb of large gulf shrimp

Lemon Olive oil 2-4 Tbsp

2 cloves of Garlic smashed

1-2 tsp sea salt.

2 Tbsp Butter

3- Tbsp Lemon juice

–Combine everything into a bowl minus the shrimp. Microwave for 30 seconds until garlic is fragrant. Add shrimp to the bowl and stir until covered. Allow to marinate for 30 minutes before grilling over medium heat until pink (about 2-5 minutes).

Mesquite-Smoked Paprika

1/2 lb of large gulf shrimp

3 Tbsp of Mesquite Olive oil

2 tsp of Smoke paprika

2 Tbsp of worchestire sauce

Dash of Thyme

1 tsp of Sea salt

-Combine everything in a bowl and coat shrimp thoroughly. Marinate for 30 minutes before grilling over medium heat until shrimp is pink (about 2-5 minutes).

  

Spicy Jalapeño-Peach Dipping Sauce

1/2 cup of jalapeño pepper jelly

1/3 cup balsamic peach vinegar

1 tsp Smoke paprika

Dash of Hot paprika

–Combine everything in a large jar and heat in the microwave on 30 second intervals until melted. Whisk thoroughly. It can also be heated on the stove top.

Posted in Yeast and Quick Breads

Garlic Butter Rolls

There is nothing that will bring my kids faster to the kitchen than homemade rolls. Brush them with garlic butter, and the whole crew will be fighting for the first one out of the oven. These are also great for sliders or cheese bombs.

Garlic Butter Rolls

By: Bekie A

1/2 cup warm water

1/2 cup warm milk

2 Tbsp yeast

1 stick melted butter

2 Tbsp Olive oil

1/3 cup sugar

2 Tsp sea salt

1Tbsp Garlic Salt

2 eggs whisked

4 cups of flour

-Combine yeast, milk, and water and allow to sit for 1-2 minutes until foamy. Then add ingredients in the order listed. Stir until combined. Knead for 2 minutes and then cover in a large bowl and allow to rise in a warm place for 45 min- 1 hour. If you have a bread machine, add water, milk, and yeast. Place on dough setting and add the remaining ingredients. Close. the lid until it beeps. 

Once risen:

Then separate into 12-16 large rolls rolling with buttered hands and place 1-2 inches apart in a 13×9 pan. Brush with butter and allow to sit for 20 minutes. Meanwhile turn on the oven to 350.

The rolls will rise again during those 20 minutes. Place in the oven on the top rack. Bake rolls for 15 minutes until golden. Brush with garlic butter once you remove them from the oven.

Garlic butter:

3 Tbsp salted butter

1 clove of garlic smashed

–Place garlic clove with the butter in a glass dish. Microwave for 30-45 seconds.  Brush into finished rolls.

-Add 2 Tbsp of  Parmesan cheese to the butter to make the rolls over the top!

Posted in Drink

Muscle Recovery Martini

Do you remember getting a frozen pineapple whip to drink when you were little? This is a beautiful shot of childhood in a glass. It’s a bonus that pineapple and protein aid in muscle recovery. So raise a fancy glass to health because everything tastes better in a martini glass!

Muscle Recovery Martini

By: Bekie A

1 cup of 100% pineapple juice

1/4 tsp or half a cap of vanilla

1 shot of honey (1 tsp or less)

3 Tbsp of Almond/Coconut milk

3-4 large pieces of ice

-Blend until smooth and icy. Garnish with a fresh lime. 

Serves 2

***If you don’t need the recovery, but prefer a toast to good health, add a shot of Malibu coconut rum and rim the glass with salt. 

Posted in Breakfast, Dessert, Quick

GF Cornmeal Crepes with Lemon Butter

This recipe is super versatile! Serve it with a simple lemon butter and fresh fruit, or jazz it up for dinner with sautéed mushrooms and Carmelized onions with A feta arugula salad on the side.  My kid’s favorite way to eat them is rolled with honey and your favorite nut butter. You can replace the cornmeal with almond flour if you are sensitive to corn or if you want to turn the Crepes into a protein powerhouse. You can also use regular flour in place of the GF mix.

GF Cornmeal Crepes with Lemon Butter

By: Bekie A

4 eggs whisked

1 cup milk

1/4 cup stoneground cornmeal or almond flour

3/4 cup of Gluten Free flour mix or flour of choose

1 tsp salt

2 Tbsp of butter for the pan

–Mix together wet ingredients thoroughly. Add in dry ingredients  and stir until there are no more lumps. Using a buttered  pan or skillet (on Medium heat) pour a a little more than 1/4 cup onto the pan. Spread out either by shaking the handle of the pan or using a spatula to spread thin. Once they begin to bubble, flip. Cook for 30-45 seconds longer and remove with a large spatula.

Serve while hot.

Lemon Butter Sauce

4 Tbsp of butter melted

2 Tbsp lemon juice

Whisk together and drizzle on top.

Posted in Quick

Cilantro-Lime Jalapeño Taco Sauce

I made this sauce to take my carnitas to a whole another world. I later discovered that it compliments any type of taco, burrito, fish, or salad. The cool lime paired with the bite of jalapeño is a perfect match.

Cilantro-Lime Jalapeño Taco Sauce

By: Bekie A

6-8 pickled jalapeños diced finely

1/2 cup fresh cilantro chopped or processed 

1/2 lime juiced

A Dash of the following (about 1/4 tsp):

smoke paprika

Chili powder

Onion powder or 1 Tbsp of finely diced onions 

Garlic salt

Hot paprika (or red pepper) 

Cumin 

Pinch of sugar

Salt & pepper to taste 

1/4 cup mayo

1/2 cup Greek yogurt or sourcream 

2 Tbsp of milk

–Mix thoroughly. If you like it spicier, add an extra dash of hot paprika. 

To use as salad dressing, add an extra 2 Tbsp of milk.

Posted in Dessert

Fancy Smancy Chocolate Chip Cookie Tart…Because I’m Fancy

It’s one of those days when I want homemade chocolate chip cookies, but I don’t want to put in the work. My solution: Fancy Smancy Chocolate Chip Cookie Tart. Just the title alone makes me feel like it’s special enough to bring to a friend.  I think I will double the recipe today. I love this because it only takes about 5 minutes to mix together and throw in the oven. The vanilla, buttery crisp of the outer edges are my favorite. It compliments the dark chocolate chips. I highly recommend serving warm with a scoop of vanilla icecream.  Bonus: I gave options for the texture of the tart because everyone likes to personalize their cookie.

By: Bekie A

Fancy Smancy Chocolate Chip Tart…Because I’m Fancy

2 eggs

1/2 cup brown sugar

1/2 cup raw sugar or regular

3/4 cup for cake/like texture- For gooey texture 1/2 cup of flour

3 tsp vanilla

1 tsp sea salt

3/4 cup salted butter

1 cup dark choc chips

1 tbsp of dark brewed coffee

–Mix butter and sugar first. Add in eggs. Then add in remaining ingredients.

***For GF version, substitute GF flour mix for regular flour.

Spread into a buttered 10 inch tart pan or pie pan.

Oven temp: 350

Bake for 20-24 minutes.

Posted in Dinner

Smoke’n Ace Burgers

I created this burger in honor of my brother’s Smoke’n fast arm as a professional baseball pitcher and his love of burgers. It is smokey, stuffed with carmelized onions, smoked cheddar, secret spices, and bacon. You will never eat a plain burger again.

By: Bekie A

Smoke’n Ace Burgers

1 cup of diced onions

2 slices of bacon

1 tsp minced garlic

1 tbsp butter

–Sauté onions, garlic, and bacon in the butter over medium to high heat until onions are translucent and bacon begins to brown. Do not cook bacon all the way. Process for 10 seconds. Mix into the 1lb of beef. 

1 lb of ground beef

1/2 cup of grated smoked cheddar

2 shots of hot sauce

1 tsp smoke sea salt

1/2 tsp smoke paprika

Cracked pepper

Dash of chili powder

Drizzle of mesquite Olive oil (optional)

–Mix all of the above ingredients together thoroughly. Form into 3 large balls. Press together each ball between 2 plates to form 3 patties.


Press your thumb into the middle to form an indention. Grill on medium heat for 1-2 minutes on the first side and flip. Use a meat thermometer to reach desired temperature of 160.  Top with avocado and jalapeños to kick it up a notch.

Posted in Breakfast, Dessert, Gluten Free

GF/DF Maple Pumpkin Bread

This cake is super moist with a sweet, cinnamon aroma.The toppings are endless. You can ice it, or simply sprinkle powder sugar and a drizzle of Maple syrup. Either way, it’s yummy for breakfast or dessert.  You can cut the recipe in half and cook in an 9 inch cake pan for a smaller crowd. As a bonus, it’s both gluten-free and dairy-free. This cake cooks up great with regular in bleached flour as well.

By: Bekie A

GF/DF Pumpkin Bread

1 (15-ounce) can pumpkin

1 cup coconut oil

2/3 cup of coconut cream or water

4 large eggs

3 3/4 cups gluten free flour mix

1 1/2 cup of sugar

1 tbsp molasses

1/2 tsp guar gum

1 cup of maple syrup or honey (plus more for drizzling)

2 tbsp of Kaluah or rum

2 teaspoons baking soda

1/2 tsp baking powder

1 Tbsp of pumpkin spice

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Mix wet ingredients first beginning with pumpkin, eggs and sugar. Then add remaining wet ingredients. Sift together dry ingredients and mix into wet ingredients. Spread into an oiled bundt cake pan.  Sprinkle with Walnuts if you want an extra crunch.

Bake at 350 for 20-30 min until knife comes out clean. 

Posted in Quick, Soup

Creamy Potato Herb Soup

Our Soup Queen always delivers! The deep, rich, creamy texture of this soup is buttery and layered with fresh herbs. This is kid friendly and will fast become your favorite soup!

By: Sara A

Creamy Potato Herb Soup

2 lbs of gold potatoes cubed

1 Tbsp of minced garlic

6 tbsp butter

1 1/4 cups of diced onions

2 1/2 cups of chicken stock

1/2 cup to 1 cup of milk depending on desired thickness 

1/2 cup cream

Salt & pepper to taste 

Dash of red pepper (optional)

2 tsp of each herb  chopped: rosemary, Italian parsley, and thyme (substitute with dried herbs if needed) 

In large pot add butter until melted. Add in onions and potatoes, cook until slightly tender. Add in Chicken Stock and bring to a boil, then turn down to low and simmer for about 10 to 15 minutes until potatoes are thoroughly cooked.  Then add in the milk, heavy whipping cream and herbs.  Blend until creamy using a blender or an immersion blender.  Serve.