Cinnamon Donuts - Med Medium

1 c gluten-free oat flour
1/2 c almond flour
1/2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
1/3 c coconut sugar
1 tsp alcohol free vanilla extract
1 tsp lemon juice
1 Tbsp maple syrup
1/2 c unsweetened almond milk

Preheat oven to 350 degrees. Add oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar to medium bowl and whisk.

In small jug mix together vanilla, lemon juice, maple syrup, and unsweetened almond milk.

Pour on top the dry ingredients and stir with a spatula until mixed.  The batter should be very thick but pourable - add a bit more oat flour or almond milk if needed.

Place the batter in a piping bag or zip-lock bag with the corner cut off. Pipe into a non-stick donut pan and bake for 12-14 min.  Cool completely in the pan before serving.

Chile Verde Tacos

3 lbs cubes pork stew meat or pork roast
2 Tbsp olive oil
1 large yellow onion
3 cloves garlic, minced
1 1/2 tsp sea salt
Freshly ground pepper, to taste
1 1/2 tsp ground cumin
9 cups chicken broth
4 fresh poblano chile peppers (fajita bells), seeded & chopped
2 fresh jalapeño peppers, seeded & chopped
1 yellow bell pepper, seeded & chopped
1 1/2 lbs fresh tomatillos, husks removed or brown rice
Can of black beans
1/2 bunch cilantro leaves, coarsly chopped
Cabbage, finely chopped
Sour cream to top

1. In a large stock pot, over high heat, seat the pork in olive oil until golden brown. Remove the pork from the pot, reserve 2 Tbsp oil in the pan, and cook the chopped onion and garlic, seasoned with salt and pepper until tender. Season with cumin, then stir in pork and chicken stock.  Summer for 1/2 hour.

2. Stir in poblanos, jalapeños and bell peppers.  Purée the tomatillos and cilantro in blender, and add them and black beans to the pot.  Cook an additional 30-45 min.

3. Serve on corn tortillas topped with cabbage and sour cream. (and pico de Gallo and guacamole if desired.)

(Or cook in crock pot or insta-pot.)

Crock Pot Asian Chicken Lettus Wraps

Ingredients

• 2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)
• 1 medium-sized red bell pepper, diced
• 2 large carrots, grated (1 cup)
• 4 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup ketchup
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.
2. Break apart chicken and serve.

To Freeze

Add all ingredients to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting.  Break apart chicken and spoon onto lettuce.

Honey Balsamic Sheet Pan Chicken

• ¼ cup balsamic vinegar
• 6 tablespoons honey
• 2 to 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon dried rosemary
• ½ teaspoon red chili flakes
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 pounds chicken breasts (4 each), trimmed
• 1­½ pounds baby red potatoes, quartered
• 1 pint cherry tomatoes
• 1 pound green beans, trimmed

1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
8. Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

Pumpkin Snickerdoodles

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 + 1/8 tsp salt
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter , softened
• 1 large egg yolk
• 3/4 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract

For rolling

• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

1. 
   
   In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
3. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

Coconut & Chocolate Peanutbutter Protein Bars

• 1/2 cup natural peanut butter (just peanuts + salt)
• 2 tablespoons coconut oil
• 1/3 cup honey (use coconut palm syrup if vegan)
• 1 teaspoon vanilla extract
• 2/3 cup vanilla protein powder*
• 1 cup oats
• 2 tablespoons chia seeds
• 2 tablespoons chocolate chips + 1 teaspoon coconut oil
• Optional: 1/3 cup dried tart cherries (or dried fruit of choice)
• Optional: 1/3 cup unsweetened shredded coconut
• Fancy sea salt, for sprinkling

1. Heat peanut butter, coconut oil, honey and vanilla 
2. in a saucepan over low heat. Mix together until well 
3. combined and smooth, then remove from heat and 
4. transfer to a large bowl. Stir in protein powder until 
5. smooth, then fold in oats, dried cherries, chia seeds, 
6. and coconut flakes. Place in a 8x4 inch loaf pan lined 
7. with parchment paper.
8. Add chocolate chips and coconut in a small saucepan 
9. and place over low heat until melted. Drizzle over the 
10. tops of the bars. Sprinkle with sea salt.
11. Place in fridge for 1 hour before removing from pan 
12. and cutting into 10 bars or squares. Store bars in fridge 
13. tightly wrapped or in an airtight container for up to 
14. 2 weeks.

Grilled Chicken Marinade

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar (or other vinegar)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ⅛ cup lemon juice
• ¾ cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Instructions

1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bagand pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.

To grill

1. Preheat grill to medium high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting the excess drip off.
3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
4. Baste the chicken occasionally with the reserved marinade.
5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional.

1. If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

Homemade Nutter Butters

• FOR THE COOKIES
• 1 cup sugar
• 1 cup peanut butter
• 1 egg
• FOR THE FILLING
• ½ cup butter, room temperature
• ½ cup peanut butter, room temperature
• 2 cups powdered sugar
• 2-3 tablespoons milk

1. Preheat the oven to 350 degrees.
2. Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
3. To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
4. Roll the cookie dough in sugar (optional).
5. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
6. Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
7. For the filling: beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
8. Slowly add in your powdered sugar and beat until smooth.
9. Add the milk, one tablespoon at a time until the desired consistency is reached.
10. Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich!

Zucchini Grilled Cheese

• 2 c. grated zucchini
• 1 large egg
• 1/2 c. freshly grated Parmesan
• 2 green onions, thinly sliced
• 1/4 c. cornstarch
• kosher salt
• Freshly ground black pepper
• Vegetable oil, for cooking
• 2 c. shredded Cheddar cheese

DIRECTIONS

1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine shredded zucchini with egg, Parmesan, green onions and cornstarch. Season with salt and pepper.
2. In large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.
3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.
4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.
5. Repeat with remaining ingredients. Serve immediately.

Lemon Spinach Chicken Spaghetti Squash

1 spaghetti squash
Olive oil
Sea salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 inch pieces
For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon sea salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach

1. Preheat oven to 375˚F
2. Poke several holes into the spaghetti squash.
Microwave on high for 5 minutes.
3. Cut squash in half along the holes.
Remove seeds with a spoon.
Drizzle squash with olive oil, and
season with salt and pepper.
4. Place squash upside down on baking
tray and bake for 40 minutes until soft.
Let cool.
5. Using a skillet, cook the chicken breast
on medium-high heat with a little olive oil
for 6-8 minutes until the chicken is golden
brown and cooked through. Remove chicken
from the pan and set aside.
6. Sauté onion for a few minutes. Add garlic
and cook for a minute. Add tomatoes and
cook for a couple minutes. Cook until onions
are translucent.
7. Add lemon juice and chicken broth, and
cook until the liquid partially reduces, about
20 minutes. Add chicken and cook for
2 minutes. Add spinach and cook for
2 minutes.
8. Using a fork, shred the inside of the squash.
9. Pour sauce over the squash. Serve immediately.

Alfredo Sauce

Ingredients

• ½ cup butter
• 2 garlic cloves, minced
• 2 cups heavy cream
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• 1½ cups grated Parmesan cheese

Instructions

1. In a medium sauce pan over medium heat melt butter. Add garlic, cream, pepper, and salt.
2. Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.
3. Remove from heat and slowly add cheese.
4. Return to stove on low and cook for 2 to 3 minutes, stirring constantly.
5. Serve hot.

Funeral Potatoes

INGREDIENTS

• 8 tbsp. butter
• 1 medium onion, chopped
• 3 tbsp. all-purpose flour
• 1 c. milk
• 2 c. chicken stock
• kosher salt
• Freshly ground black pepper
• 1 c. shredded cheddar, plus more for sprinkling
• 1 c. shredded monterey jack, plus more for sprinkling
• 2 lb. frozen hash browns, defrosted
• 1 c. sour cream
• 1 c. Cornflakes, crushed
• 2 tsp. Chopped chives

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.
3. In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.
4. Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.
5. Garnish baked casserole with chives. Serve warm.

Basic Spanish Rice

Ingredients

1

medium onion, finely chopped

1

small green bell pepper, chopped 

2

tablespoons vegetable oil

1

cup uncooked regular long-grain white rice

2 1/2

cups water 

1

teaspoon salt

3/4

teaspoon chili powder

1/8

teaspoon garlic powder

1

can (8 ounces) tomato sauces

 

1. In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.

• 2 Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

Sweet Cornbread

1. • 1 cup cornmeal
   • 3 cups all-purpose flour
   • 1 1/3 cups white sugar
   • 2 tablespoons baking powder
   • 1 teaspoon salt
   • 2/3 cup vegetable oil
   • 1/3 cup melted butter
   • 2 tablespoons honey
   • 4 eggs, beaten
   • 2 1/2 cups whole milk
2. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
3. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
4. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.