I think everyone knows what a Big Mac is. Try this one. No guilt involved.
Ingredients:
Burger:
4 sesame seed hamburger buns
4 additional bottom halves of hamburger buns
Special sauce (recipe below)
Shredded lettuce
2 pounds ground beef, split into 8 patties and grilled/cooked
Dill pickle slices
8 slices cheddar cheese
Special Sauce:
1/2 cup mayonnaise
2 Tablespoons French dressing
4 teaspoons sweet pickle relish
1 Tablespoon minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
Directions:
- Mix all sauce ingredients together until combined and let chill in the fridge. - To assemble, starting from the bottom: bottom bun, special sauce, shredded lettuce, hamburger patty, two dill pickles, slice of cheese, additional bottom bun, special sauce, shredded lettuce, hamburger patty, two dill pickles, top bun.
- Makes 4 burgers
This is such an amazing spin on a classic dish, I didn't know where to put it.
INGREDIENTS
½ cup leftover sloppy joes
2 thick slices of cheddar or marble cheese
2 slices of bread (I used Rye, I like the thinner bread for grilled chese)
1 tbsp butter
INSTRUCTIONS
- Spread butter on one side of each piece of bread. Place one piece of bread, butter side down in the frying pan.
- Place on slice of cheese on the piece of bread. Top with leftover sloppy joes (cold works best, so that you can spread it evenly without it sliding out). Top with remaining slice of cheese and piece of bread, butter side out.
- Heat pan over medium to medium-high heat and cook until the first side is golden brown. Flip sandwich and cook until the second side is equally golden brown.
PREP TIME 5 mins, COOK TIME 10 mins, TOTAL TIME 15 mins.
Ingredients
3 large garlic cloves, minced 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes 1 lb chicken breast tenders salt paprika (just a little bit) 1 cup half and half 1 cup mozzarella cheese, shredded 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta) 1 tablespoon basil (if using dry basil), if using fresh basil you can add more 1/4 teaspoon crushed red pepper flakes (at least, add more to taste) 1/2 cup reserved cooked pasta water (or more) salt, to taste
Instructions
Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below: In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Total Time: 1 hour
Yield: 4 servings
I don't know about any of you, but this boy is all country when it comes to biscuits. i LOVE my biscuits! Try these on for size.
Ingredients
3 1/2 C gluten free flour (your choice)
1/4 C sugar
4 tsp baking powder
1 tsp salt
1 C cold butter, cut into pieces
4 eggs
2/3 C cold buttermilk or almond milk
Instructions
Mix together gluten free flour mix, sugar, baking powder and salt.
Add in butter and mix together until crumbly and pea sized.
Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
Cover counter with additional gluten free flour to make rolling easier.
Roll out dough to 1/2 inch thick.
Fold dough into thirds lengthwise.
Fold dough into thirds crosswise.
Roll out to 1/2 inch thick and repeat process two additional times.
Cut out biscuits and placed on a greased cookie sheet.
Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
Bake in 400 degree oven for 15-20 minutes or until golden brown.
Brush with melted butter after baked for extra goodness if desired.
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Another Gluten Free Biscuit
Ingredients:
1 1/4 cups rice flour (brown or white)
1/4 cup tapioca starch
3 teaspoons xanthan gum (you can add less, but 3 works best)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon garlic powder (optional)
1/2 cup cold butter, cut into chunks (Low calorie)
2 large eggs
1/3 cup buttermilk or skim milk (buttermilk gives better results)
milk for brushing the tops of biscuits before baking, optional
Instructions:
- Preheat oven to 425F.
- Line baking sheet with parchment paper, sprinkle with brown or white rice flour. Set aside.
- In the bowl of a food processor, combine all dry ingredients. Pulse to combine. (If you don't have a food processor, combine all dry ingredients in a medium size mixing bowl.)
- Add butter, pulse until the butter is size of a lentil/pea. (optional - use a pastry blender to cut butter into the dry ingredients, being sure to work quickly, you want butter to stay chilled for best results).
- Add eggs and buttermilk, run food processor until dough comes together in a ball. (Or you can use a wooden spoon and stir until the dough comes together).
- Turn dough out onto parchment lined baking sheet, flour your hands with more rice flour. Working quickly, pat the dough down into square shape, approximately 10"x10", and 3/4-inch thick.
- Using knife, cut into equal size biscuits. (whatever size desired.)
- Rearrange biscuits so they aren't touching and have room to grow while they bake.
- Brush tops of the biscuits with milk.
- Bake in preheated oven for 14-16 minutes, or until golden brown.
- Allow to cool for 5 minutes before serving.
- Store remaining biscuits in an air-tight container.
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You can never have enough recipes for biscuits. Any more will be on the baking page (breads).
HOLIDAY RECIPE | VEGAN MAC AND CHEESE RECIPE | GLUTEN FREE RECIPE
For a purely vegan meal with all the flavor, try this one. Just had to post this. The family who made this video were kind enough to allow me to post this for all to see and enjoy. Let these lovely ladies teach you something new about an American classic dish.
Ingredients:
Cashew Cheese Sauce
2/3 Cups Raw Cashews
2 1/2 Cups Water
1 Tablespoon Lemon Juice
3-4 Cloves of Garlic
1/4-1/2 Onion
2 Teaspoons Salt
1/4 Cups of Nutritional Yeast Flakes
4 Tablespoons of Arrowroot Powder or (Cornstarch, arrowroot is healthier)
1 medium red pepper, play with the amount for your desired color
4 Cups of Brown Rice Pasta: cooked and drained
Directions:
- Rinse cashews with water, strain, then blend with 1 cup of water until you make your milk!
- Then add all remaining ingredients, and blend until smooth. Then pour into a sauce pan and simmer on low heat, until it thickens.
- Pour over noodles and enjoy!
(If you would like to try baking it, poor half the sauce on the noodles, mix it around and then poor the other half of the sauce on top and let bake until the top is firm and slightly darker.)
Enjoy!!!
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Ingredients:
12 oz. gluten-free penne, spirals or macaroni pasta
3 tablespoons light olive oil
3 tablespoons sweet rice flour
2 1/2 cups unsweetened plain almond milk, or non-dairy milk
Instructions:
- Bring a large pot of salted water to a rolling boil and pre-cook the
gluten-free penne just until it is al dente - tender, but still quite
firm to the bite. Drain the pasta in a colander and rinse it quickly
under cold water. Set aside. (For best results cook any form of gluten free pasta el dante', they continue cooking in the sauce once mixed in.)
- In a saucepan, heat the olive oil over medium heat, and stir in the rice
flour (I like to use a whisk to do this). Cook and stir the flour for
about 10 seconds, then slowly add in the almond milk, whisking to blend
the flour paste and almond milk.
- Bring the mixture to a bubble (it will thicken as it heats) then reduce
the heat to low. Add the shredded vegan cheese, sea salt, mustard,
nutmeg, and stir. Continue stirring the sauce until the cheese melts,
about 3 to 4 minutes. Remove from heat and set aside.
- Preheat the oven to 350ºF.
- In a 6-cup baking dish, combine the cooked penne with the hot cheese
sauce. Sprinkle the top of the casserole with gluten-free bread crumbs
and paprika. Add tomatoes and dried basil, if desired.
- Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.
Serves 4.
Anything else will be under appetizers and side dishes.
What better way to start out then with this festive season hot chocolate that everyone will enjoy.
Gluten-Free Black Forest Hot Chocolate
2 cups milk of your choice (full fat, 2 percent or dairy free)
5 ounces dark (bittersweet) chocolate, chopped or 1 cup good quality bittersweet chocolate chips
1 teaspoon pure vanilla extract
1/3 – 1/2 cup (to taste) maraschino cherry liquid
1/3 cup coffee liqueur (see note)
Garnishes:
Whipped cream or dairy free whipped “cream”
1 teaspoon unsweetened cocoa powder
4 maraschino cherries with stems, patted dry
Note: Omit for kid-friendly. You may need to add 1-2 spoonfuls of sweetener of choice, to taste.
Heat
the milk in a saucepan over medium-high heat and bring just to a
simmer. Take off the heat and stir in the chocolate, vanilla, and
maraschino cherry liquid until the chocolate is fully melted.
Let the mixture sit off the heat for 5 minutes, allowing the flavors to meld.
Reheat the mixture over low heat until it comes to a simmer and stir in the coffee liqueur.
Serve with a dollop of whipped cream, a dusting of cocoa powder and a maraschino cherry.
Serves 4
