Gluten-Free Homemade Coffee Creamer

It was really scary this morning when we woke up and realized there was only enough half-and-half in the refrigerator for one cup of coffee.  Since I've been seeing recipes for homemade coffee creamer all over Pinterest, I decided to be brave and try one.  Many of them call for sweetened condensed milk.  I don't usually keep that in my pantry because it just has too much sugar for my taste.  I wanted my creamer to be fairly neutral in sweetness so I could adjust each cup individually depending on what I want each day.

Here's what I used:

1 12-oz. can evaporated milk
2 cups unsweetened almond milk
1 Tablespoon vanilla

Mix in a glass jar using a stick blender.  Store in the refrigerator.

De-lish-ous!!!

Shredded Pork

Whether it's a hot summer day by the pool or a cold winter evening, shredded pork always hits the spot. My parents got me hooked on this about ten years ago with a different recipe, and I've been tweaking it to meet my family's taste.  We serve this tangy, southwest treat on buns, with onion slices, dill pickles, cheddar cheese, and mustard as condiments.  Since it slow-cooks all day, your work is done by 8:00 a.m. and you have all day to smell it cooking. Pure torture, I tell you!




Start with a 3 pound pork loin - the leaner, the better. Place it in the crock pot.

Next, heat 2 tablespoons of olive oil in a heavy skillet on medium-high while you dice a sweet, yellow onion.  You need about 2 cups.  Add the onions to the heated oil and stir to coat in the oil.  Mince 2 extra-large cloves of fresh garlic and add them to the onions.  Continue to saute these fabulous aromas for a couple of minutes.  Once the onions begin to turn clear, add one 15-ounce can of diced organic tomatoes, juice and all. Once the tomatoes are incorporated, add one small can of tomato paste and 2 tablespoons of molasses. Cook for about 2 more minutes.

Now add the spices - 2 tablespoons ground cumin, 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon salt, and a good grinding of black peppercorns.  If you want a little more kick, add some cayenne pepper to your liking. Stir well and simmer on low for 5 minutes.

Pour the sauce over the top of the pork loan, cover with a tight-fitting lid, and cook on low for 8 to 10 hours.  About 1 hour before you are ready to serve, remove the lid and shred the pork using two forks.  Put the lid back on and let it bubble away for one more hour.  I dare you to stay out of it that long!

Serve with a side salad and your favorite beverage.

Serves 8 really hungry adults, or 10 to 12 adults and kids.

Grilled Cheese and Kale

Consumer Reports on Health recently published their analysis of fruits and vegetables, and kale came out as the most nutritious vegetable you can eat. You can tell by the number of varieties in the stores that I'm not the only one who loves this super food.  It tastes like very mild broccoli, sometimes with a spicy kick. If you're not sure which kind to try, just dive in and get a couple of varieties.  They aren't expensive, and you can do unbelievable things with them. I got my son to drink some in a smoothie with blueberries today, and he loved it.

Now, about this delicious sandwich I had for lunch.

First, you have to start with great bread. A flavorful, dark, nutty bread is my preference. The Essential Baking Company's Super Seeded Multi-Grain Gluten-Free Bread is pictured above. It is "Gluten-Free, Dairy-Free, Nut-Free, Soy-Free" and "made in a dedicated gluten-free bakery" - it does contain sunflower seeds. The slices are a little smaller than a typical wheat loaf from the grocery store, and this bread is very hearty and dense.  I buy it at Costco.  Whatever you do, use your favorite, because this is comfort food, baby!

Next, select a tangy cheese.  I went with colby-jack this time. It melts well and has just enough bite to let you know you are eating something with substance. I used just over an ounce.

Wash about one cup of kale and dry it in a paper towel.  Chop it in a food processor or hand chop it into tiny bits. You want it to wilt quickly into the melted cheese.

How you cook this is up to you.  If you have a panini grill, that's the best option.  I don't, so I just use a good old skillet pre-heated on medium.  Butter the outside of one slice of bread and put it in the pan.  Add the cheese, then layer the kale atop the cheese.  Butter the other piece of bread and place it on top (butter side out).  When you see the cheese starting to melt, flip the sandwich and let the other side get golden brown.

Serve with a large napkin and a smile.

Vegetable Frittata

After teaching my cycling class this morning, I was in the mood for a high protein breakfast with lots of great textures and flavors.  This is an omelet that has been kicked into high gear and it really did the trick on my taste buds.  You can substitute veggies that you like. Just remember that those with a lot of water (mushrooms and tomatoes, for example) will need to cook for a few minutes before you add the eggs to keep the mixture from being too runny.

Ingredients:
1 whole egg plus 1 egg white, whipped with a stick blender until very fluffy and light
1 cup baby kale, washed and dried on a paper towel
5 grape tomatoes, sliced in half
3 crimini mushrooms, sliced (also known as baby bella mushrooms)
3 slices of red bell pepper, diced
1/4 avocado, cut into chunks
1 Tablespoon grated Parmesan cheese
1 tsp. extra virgin olive oil

To prepare:
Heat a small omelet pan on medium-high for a few minutes.  Add the olive oil and wait for about 10 seconds before adding the mushrooms, tomatoes, and bell pepper.  Saute these veggies for about 2 minutes, or until some of the juice as evaporated.  (I like mine to remain firm, but you can cook yours as long as you like.)

Next, pour on the eggs and turn down the heat to medium.  After about one minute, sprinkle the Parmesan cheese over the top and layer the kale evenly across the entire pan.  Turn down the heat to medium-low and cover with a lid.  Allow to cook until the eggs are firm.  The time will vary depending on your stove, so just keep an eye on those eggs and remove from the heat as soon as they are cooked through.

Slide this beautiful creation onto your plate, top with avocado chunks and a little freshly ground pepper.  Total yum-ness!

The BEST Gluten-Free Brownie Mix

Ok ... I'll admit it.  I'm a chocoholic and I adore brownies.  Until now, I have been unimpressed with the GF options out there.  Today I found Krusteaz Gluten Free Double Chocolate Fudge Brownie Mix at Costco, and I am in love!  They are moist ... oh, so moist ... on the inside, with that flaky, almost crunchy exterior.  Total chocolate heaven.  Go get some.  Now.

Crock-Pot Beer Chicken

I saw this recipe on Pinterest about a year ago, but wasn't sure about trying it because of the beer issue.  Conventional beer has gluten.  (sad face)  Since I discovered a descent array of gluten-free beers at Total Wine, I've been experimenting in the kitchen with them.  For this recipe, I used Bard's sorghum beer.  The sauce it made was delicious! Serve over rice with a side of broccoli, and you've got an amazing meal with very little effort.

Ingredients:
1 bottle of your favorite gluten-free beer
1 pound (more or less) chicken tenders
1 Tblsp. organic extra-virgin olive oil
2 cloves garlic, pressed
1/2 tsp. salt
pepper to taste
1 tsp. dried oregano

Follow these directions carefully (wink):
1.  Put chicken tenders in the bottom of a slow-cooker/crock pot.
2.  Pour beer over the chicken.
3.  Add pressed garlic.
4.  Sprinkle with salt, pepper, and oregano.
5.  Cook on low for 5-6 hours.

I'm willing to admit that my kids weren't crazy about this.  It was probably the beer.  But my husband and I loved it.  I'm thinking this would be a great recipe to try with a brisket.   Let me know through your comments what combinations you try.

Parmesan Chicken

My family loves crispy fried chicken, so I am always trying new ways to give them that delicious flavor they want without all the greasy, artery-clogging bad stuff that goes along with it.  Baking in a small amount of olive oil is a great option.  Adding flavor to a very thin coating that replaces the deep-fried skin makes this a delicious treat
.

Ingredients:
2 boneless, skinless chicken breasts (about 1 pound total)
1/2 cup buttermilk
1/2 cup grated Parmesan cheese
1/2 cup organic, milled flax seed
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
2 Tblsps Kirkland Organic No-Salt Seasoning
1 Tblsp olive oil

Preparation:
Preheat oven to 400 degrees F.

Cut the chicken breasts into 2 oz. portions.  Place the pieces in a bowl and pour the buttermilk over the top.  Allow the chicken to stand in the buttermilk for about 20 minutes.

In a shallow dish, combine the Parmesan cheese, flax seed, and seasonings.

Add olive oil to a cookie sheet or baking pan and spread it evenly.  Remove each piece of chicken from the buttermilk and dredge in the Parmesan cheese mixture to coat evenly.  Place the pieces on the cookie sheet so they are not touching.

Bake for 15 minutes.  Turn each piece and bake for 7 to 10 minutes longer.

Serves 4.   284 cal per 4 oz. serving

I served this dish with steamed broccoli and slices of kiwi.