With warmer weather finally here, my recipe rut that I was in seems to be thawing out. I apologize for not posting much lately. I also feel happier and ready for lighter dishes that don’t seem so appealing during the cold weather. This fish dish is a great spring dish that goes great with a rice or quinoa dish and various vegetables including spinach as pictured below or asparagus. I made this on one of the nights that my husband had work and had the leftovers the next day for lunch. Very flavorful and tender without being unhealthy. Hope you enjoy this as much as I did, here is the recipe:
Lemon Garlic Dill Tilapia – Serves 4
4 fresh or frozen then thawed Tilapia filets (mine were about 4 ounces each)
1/4 of a teaspoon of garlic powder
1 teaspoon of dried dill
1/2 teaspoon of black pepper
1/4 teaspoon of sea salt
Extra virgin olive oil cooking spray or extra virgin olive oil
1 lemon sliced into wedges for serving with the fish
On medium-high heat, heat up a large pan.
Mix garlic powder, dried dill, black pepper, and sea salt together in a small bowl to make your seasoning mix.
Coat each side of the fish lightly with this seasoning mix and then with cooking spray or olive oil.
Once the pan is fully heated (about two to three minutes depending on your stove), arrange your seasoned tilapia in the pan.
After about three minutes, very gently move fish in the pan to prevent the fish from sticking to the pan.
Cook fish for another three to four minutes and then gently flip each fish filet.
Cook four to five more minutes, or until lightly golden brown.
This is a recipe I formulated to be similar to the sloppy joes that my grandmother has made for our family. It also is one that my husband asks me to make at least once a month and can be eaten a few different ways. While you can eat this on a gluten free roll or bread, my favorite way to eat this is over brown rice. I also sometimes serve this with veggies and oven baked fries and eat it on its own. Here is the recipe:
Easy Sloppy Joes – Serves 4 to 6
1 pound of lean ground beef
1/2 cup of diced onion
1/3 cup of ketchup
1/4 cup of barbecue sauce
1 tablespoon of dark brown sugar
1/2 teaspoon of black pepper
Place ground beef and diced onion into a large pan.
Season ground beef and diced onion with black pepper.
Brown ground beef and onion on medium heat, should take about 5-7 minutes.
Drain the excess fat using a strainer and place ground beef and onions back into the pan.
Stir in remaining ingredients and simmer covered for about 15-20 minutes, stirring occasionally.
Once the sloppy joes are at a consistency that you like, serve and enjoy! If they end up too sloppy, simmer the sloppy joes uncovered for a few minutes.
Was trying to come up with a new chicken recipe to serve for dinner. At my house we mostly eat chicken for our meat since eat healthy food at home most of the time, chicken is cheaper than many other meats, and my husband is allergic to fish and shellfish. This chicken is great on its own with or without the cheese served with rice and veggies or can be used in Mexican style dishes such as chicken fajitas, chicken tacos using corn tortillas, in homemade chicken enchiladas, or as part of a homemade burrito bowl. It has flavor, but is mild in terms of spiciness.
Chili Lime Chicken – Serves 4
4 boneless, skinless chicken thighs or breasts
2 Tablespoons of chili powder
1/4 teaspoon of black pepper
1/4 teaspoon of sea salt
1/4 cup of shredded cheddar cheese (optional)
Preheat oven to 400 degrees.
Coat both sides of the chicken with chili powder, sea salt, and pepper.
Spray a small baking sheet with cooking spray.
Squeeze lime over the chicken.
Bake chicken in the oven until chicken is heated through , about 20 minutes.
Flip each chicken piece and top each piece of chicken with 1 Tablespoon of sharp cheddar cheese if using cheese.
If using cheese, bake for 5 more minutes or until cheese is melted.
With the weather being so cold lately and dealing with a lot of snow, I have been craving pancakes a lot lately. Snowy weather to me is pancake weather when it comes to breakfast. I have tinkered with several pancake recipes before hitting success with this one. Until now I never was able to make decent gluten free pancakes without a gluten free pancake mix. The flours I used for these pancakes I got from an Asian store near my house for about $1 per pound. Bob’s Red Mill also makes these flours as well as xanthan gum, which I used in these pancakes and use in most of my baked goods to help hold them together. These pancakes are great smaller or larger, but I prefer them larger since my mom always made hers larger and that is what I am used to with homemade pancakes.
Buttermilk Rice Pancakes – Makes 4 large pancakes or 8 regular sized pancakes (serves 2 to 3 people)
½ cup of rice flour
½ cup of sweet rice flour
2 teaspoons of sugar or sweetener (splenda and stevia will work in place of the sugar)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of xanthan gum
1 cup of buttermilk (if you don’t have buttermilk, simply add a teaspoon of vinegar or lemon juice to a cup of milk and leave it sit for a minute. Then stir milk and use as buttermilk).
2 teaspoons of canola oil
Cooking spray or canola oil for cooking pancakes
Mix rice flour, sweet rice flour, sugar, baking powder, salt, and xanthan gum together in a large bowl.
Mix in buttermilk until the pancake mixture is smooth.
Mix canola oil, and egg together in a small bowl.
Add in the mixture from the small bowl into the large bowl and mix until everything is completely mixed together.
Add a little oil or cooking spray to the griddle and cook pancakes one by one on medium heat for 3-5 minutes per pancake, turning once halfway through. Watch them carefully, they cook quickly and don’t flip them too much. They will end up flatter if you do.
This will be the first fish/seafood recipe on this blog. This is a cross between a crab cake and a salmon burger. These can be eaten like a crab cake with aioli or tartar sauce or like a burger using tuna melt fixings like cheese and tomato on a gluten free bun or lettuce leaves. I don’t cook a lot of seafood or fish at home since my husband is very allergic to all fish and seafood. However, I make these and some other seafood/fish dishes when he is not home. I do enjoy seafood and fish, but don’t eat either of these more than a few times a month due to my husband’s allergies and the fact that most seafood and fish is expensive. I also converted these into a gluten free and paleo friendly recipe using almond meal from Trader Joe’s in place of the bread crumbs. These are budget friendly for a fish dish though and are easy to make, enjoy!
Tuna Burgers – Makes 2 large burgers or 4 smaller burgers
4oz can of tuna
1/3 cup of almond meal or almond flour
1/4 teaspoon of onion powder
1/4 teaspoon of garlic powder
1/4 teaspoon of black pepper
1/8 teaspoon of salt
2 Tablespoons of extra virgin olive oil or olive oil cooking spray
Optional: 2 slices of mozzarella or cheddar cheese
Mix tuna and egg together in a medium sized bowl until both ingredients are completely mixed together.
Add almond meal/flour, onion powder, garlic powder, black pepper, and salt and mix them completely into the tuna mixture.
Coat a medium sized pan with extra virgin olive oil or olive oil cooking spray.
Form 2 tuna patties and fry them in a large pan on medium heat for 10 minutes, flipping halfway through.
Add a slice of cheese to each patty if using cheese after flipping the tuna patties halfway though.
Serve and enjoy on your plate, cut into bite sized pieces for a salad, on romaine lettuce leaves, or on a gluten free hamburger bun with the condiments of your choice.
With the cold weather continuing and the holiday season being over, I have been trying to eat healthier and have also been getting tired of winter. This smoothie was my temporarily getaway from winter this morning. As someone that was born in the Spring, once the holidays are over, I look forward to Spring and wish for the rest of winter to be gone. Since fresh berries are very expensive in the winter and aren’t very fresh, I used frozen berries and milk in this smoothie. Frozen berries are often cheaper this time a year, I get mine from Trader Joe’s. I also used vanilla protein powder to give it the “cream” effect and to make me full longer. Just be sure to check the protein powder you buy for gluten, some brands are not gluten free. I used Designer Whey vanilla, which is gluten free and is sweetened with Stevia. This is perfect for a light breakfast or shared with someone as a snack or healthy dessert. Here is the recipe:
Berries and Cream Protein Smoothie – Makes 1 large smoothie or 2 smaller smoothies
2 cups of frozen mixed berries (my frozen blend had strawberries, blueberries, raspberries, and blackberries)
1 1/2 cups of milk (any kind of milk will work)
1 scoop of vanilla protein powder
Place frozen mixed berries and milk in the blender and puree until everything is blended together and all chunks of fruit are completely smooth. Feel free to add additional milk if you want your smoothie to be thinner.
Add vanilla protein and blend until protein powder is completely blended with the smoothie mixture.
I often look at recipes on various blogs as well as on recipe websites and Pinterest. One interesting and very easy recipe I kept seeing on Pinterest and found on various blogs was 7 Up biscuits. Since biscuits are usually filled with gluten, I decided to undertake making the gluten free version of them. Given that the gluten containing ingredient is Bisquick and there is a readily available gluten free Bisquick, I figured this was worth a try. Never mind the fact that I hadn’t had biscuits in nearly a year before I made these.
Both times that I have made these so far, my gluten eating husband also ate them and enjoyed them. He said he never would have guessed that they were gluten free. I made them the first time with gluten free Bisquick (definitely a good biscuit taste) and the second time with Bob’s Red Mill pancake mix (tasted more like corn muffins that time, but still great). Hope you enjoy these with chili, beef stew, and other meals as much as I have. I have also offered the option to turn these into biscuit muffins, which are great with butter and jam. These also store well in the refrigerator or freezer. Here is the recipe:
7 Up Biscuits – Makes 6 large biscuits or muffins or 9 smaller biscuits
2 cups of gluten free baking mix, biscuit mix, or pancake mix (like gluten free Bisquick)
1/2 cup of sour cream or plain Greek Yogurt
1/2 cup of lemon lime soda
1/4 cup of melted butter
Preheat the oven to 450F.
Melt butter in small saucepan on low heat until completely melted or in microwave for 20 to 30 seconds.
Add butter to the bottom of a 9 inch square pan or a muffin pan (6 muffin kind).
Add Baking mix into a large bowl.
Add sour cream and lemon lime soda into the bowl.
Mix everything together, the dough will be on the soft side.
Roll or drop into 6 to 9 dough balls (depends how big you want your biscuits) into the square pan or muffin pan.
Bake biscuits for 12 to 15 minutes or until tops begin to turn golden brown. Watch them carefully since they do cook at a high temperature.
With this being my first holiday season eating gluten free, I have had to make some adjustments to a few traditions. For many years now I have baked cookies over the holidays to bring to work and to serve to friends and family who visit. This easy to make cookie is one of the successes I had this season with baking cookies. They can be decorated with colored sugar or simply rolled in white sugar like I did with mine.
You can purchase a gluten free flour in most stores now in the baking or health food aisle to make these. Xanthan gum is also usually in those aisles. You also can visit an Asian store like I did to buy rice and tapioca flours. The Asian flours sold there are often cheaper and are finely milled (meaning your baked goods won’t come out gritty). Each 1 pound bag I bought cost me $1 to $1.25. If you have access to an Asian store like I do, I recommend visiting there and saving some money on flour as well as other items (they sell many naturally gluten free items there like rice noodles, rice paper to make rolls, nori paper for sushi, etc). Most of my gluten free flours that I have come from there these days. The rest I buy from Trader Joe’s or Wegmans.
These cookies are perfect to bring to a family gathering, a party, or to simply enjoy. Also perfect for kids to put out for Santa. Here is the recipe:
Butter Cookies – Makes 2 to 3 dozen
1 cup of slightly softened butter, approximately 2 sticks
1 1/2 cups of gluten free flour (I used 3/4 cup of white rice flour, 1/2 cup of glutinous (sweet) rice flour, and 1/4 cup of tapioca starch for my flour blend).
4 teaspoons of xanthan gum
1 cup of powdered sugar
1 teaspoon of vanilla extract
White sugar for rolling the cookies in (about 1 cup)
Cooking spray or butter for greasing the baking sheet(s)
Preheat oven to 350 degrees.
Put butter and powdered sugar into mixing bowl and blend with mixer until both are fully combined.
Add flour(s), sugar, vanilla, and xanthan gum to butter mixture.
Mix for at least 5 minutes on medium to high speed or until dough has fully come together.
Spray or butter baking sheet(s) for cookies so that they are easier to remove later.
Roll cookies using about 1 Tablespoon of dough per cookie.
Roll each cookie in sugar. To make these festive you can sprinkle the top of each one with colored sugar.
Place each cookie on the baking sheet, leaving some room in between each cookie. Do not press the cookies down unless you want them to be completely flat, they do flatten out.
Bake for 9-12 minutes or until the edges start to lightly brown.
Remove from oven and let cool for at least a few minutes before removing them from the baking sheet(s).
Serve and enjoy. These are great for the holidays or anytime.
With the weather being snowy, cold, and icy here lately, I have been doing a lot of hot, comforting meals. Many of those meals have been simple to put together ones such as this chili. Been keeping the meals simple and healthy with the holiday season being a busy time for me and my husband. This easy to make medium heat chili is a standard beef and black bean chili with a twist. The twist is that this chili has slight cocoa undertones from the cocoa powder added to the chili and I added corn to the chili. Here is the recipe:
Beef Mole Chili – Serves 4 to 6
1 pound of lean ground beef
2 14 oz cans of black beans, rinsed and drained
1/2 cup of diced onion (about 1/2 an onion)
2 Tablespoons of chili powder
1 teaspoon of cumin
1 can of Rotel tomatoes
1 14oz can of diced tomatoes
1/2 teaspoon of oregano
1 Tablespoon of unsweetened cocoa powder
1 1/2 cups of frozen or canned corn (drain and rinse corn if using canned corn)
Put ground beef into a large saucepan and cook ground beef on medium heat until the beef is mostly brown, about 5-7 minutes. Drain beef if needed.
Add diced and rotel tomatoes into the pan.
Stir in chili powder, cumin, oregano, and cocoa powder.
Add in black beans, onions, and corn.
Stir everything together and lower the heat to a low-medium heat.
Simmer chili on low-medium heat for at least 15 minutes.
Serve and enjoy! This chili is great on its own or topped with cheese, cilantro and/or sour cream. This is also great served over gluten free pasta, rice, or with gluten free biscuits, or cornbread.
Here is a chicken recipe that I often make, which goes well with rice and veggies. Also is a great way to spruce up chicken breasts and is great for those who like mushrooms a lot like I do.
Portabella Mushroom Italian Chicken – Serves 4
4 skinless, boneless chicken breasts
1 1/3 cups of sliced baby bella mushrooms
2 Tablespoons of Extra Virgin Olive Oil
1 tsp garlic powder
1 tsp black pepper
1 tsp dried basil
1/2 tsp sea salt
4 Slices of part skim mozzarella cheese
Heat the olive oil in a skillet over low to medium heat. Place chicken in the skillet, and season with garlic powder, basil, sea salt, and black pepper on both sides. Cook 10-15 minutes or until juices run clear, flipping chicken halfway through. Set chicken aside on a plate and cover the plate to keep the chicken warm.
Stir mushrooms into the skillet, and cook until tender, stirring them with a spoon to cook them evenly. Return chicken to skillet and top each piece of chicken with mushrooms and then with a slice of cheese (feel free to cut slice to fit each piece if needed) . Cover skillet, and continue cooking 5 minutes, or until cheese is melted.
Serve with favorite side dishes and enjoy. Here is a picture of the chicken with brown rice and baby spinach.