Gluten Free Berry Chanility Cake
Gluten-Free Berry Chanility Cake
Yield: One 9-inch double-layer cake or a tall single-layer cake
Ingredients
For the Cake:
• 1 1/2 cups (180 g) gluten-free all-purpose flour (with xanthan gum included)
• 1 tablespoon cornstarch
• 1 cup (200 g) granulated sugar, divided
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/4 teaspoon almond extract (optional but dreamy)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated
• 1/2 cup neutral oil (like grapeseed or vegetable oil)
• 1/3 cup water or milk of choice
• 1/4 teaspoon cream of tartar
For the Filling & Topping:
• 2 cups heavy whipping cream (or dairy-free whipped topping)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
• Zest of 1 lemon (optional, for brightness)
Instructions
1. Preheat & Prep:
• Preheat oven to 325°F (163°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper (don’t grease the sides—this helps the cake rise tall).
2. Mix Dry Ingredients:
• In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, and half the sugar (1/2 cup).
3. Make the Batter:
• In a medium bowl, whisk together egg yolks, oil, vanilla, almond extract, and water or milk.
• Stir the wet ingredients into the dry until smooth.
4. Whip the Egg Whites:
• In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Slowly add the remaining 1/2 cup sugar, a tablespoon at a time, and beat until stiff, glossy peaks form.
5. Fold and Bake:
• Gently fold the whipped egg whites into the batter in three parts—don’t overmix, keep it airy!
• Divide evenly between the two prepared pans.
• Bake for 28–32 minutes, or until a toothpick comes out clean and the top springs back.
• Cool completely in the pans on a wire rack. Run a knife along the edge to release and invert carefully.
6. Make the Whipped Cream:
• Beat the heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form. Fold in lemon zest if using.
7. Assemble the Cake:
• Place one cake layer on a plate. Spread a generous layer of whipped cream and scatter with fresh berries.
• Top with the second cake layer. Repeat with more whipped cream and berries on top.
• Optional: Garnish with a dusting of powdered sugar, mint, or edible flowers.
Tips & Variations:
• Chanility = Chiffon + Vanilla: You can lean heavily on vanilla bean paste for a speckled, floral flavor.
• Berry Options: Macerate berries lightly with lemon juice and a touch of sugar for extra juiciness.
• Make Ahead: Bake cakes a day ahead and store wrapped at room temp. Whip and assemble the day of.
Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies with Dark Brown Sugar
Yield: About 20-24 cookies
Ingredients:
For the Brown Butter:
• 1 cup (2 sticks) unsalted butter
For the Cookies:
• 1 cup (220 g) dark brown sugar, packed (for extra moisture and deep flavor)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla extract
• 2 1/2 cups (310 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups (about 8 oz) bittersweet or dark chocolate chunks or discs (preferably 70% cacao)
• Flaky sea salt (for finishing, optional but recommended)
Instructions:
1. Brown the Butter:
• In a medium saucepan, melt butter over medium heat.
• Swirl the pan occasionally until the butter foams, then turns golden brown and develops a nutty aroma (about 5-8 minutes).
• Watch closely to prevent burning.
• Pour browned butter into a heatproof bowl and let it cool for 15-20 minutes or until just warm but not hot.
2. Prepare Dough:
• In a large bowl, combine dark brown sugar, granulated sugar, and browned butter. Mix until well blended.
• Add the eggs, one at a time, mixing thoroughly after each addition.
• Mix in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
• Fold in the chocolate chunks.
3. Chill the Dough:
• Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This helps deepen the flavor and improves texture.
4. Bake the Cookies:
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
• Scoop dough into 2-tablespoon-sized balls and place them about 3 inches apart on the baking sheets.
• Sprinkle with flaky sea salt if desired.
• Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
• Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success:
• Brown Butter Flavor Boost: If you want to intensify the nuttiness, chill the browned butter before mixing with the sugars, then cream together for a slightly fluffier texture.
• Chill the Dough: Don’t skip this step! It enhances the chewiness and prevents overspreading.
• Chocolate Quality: Use high-quality bittersweet chocolate chunks or discs instead of chips for the best flavor and texture.
Masters Inspired Eats
1. Arnold Farmer (Twist on Arnold Palmer)
A refreshing, earthy spin inspired by the classic Arnold Palmer, incorporating herbal tea and local honey.
Ingredients:
• 1 1/2 cups unsweetened iced tea (preferably brewed with a hint of mint or chamomile)
• 1 1/2 cups fresh-squeezed lemonade (or store-bought)
• 1 tablespoon local honey (optional, for sweetness)
• Ice
• Lemon slices and mint sprigs for garnish
Instructions:
1. Brew iced tea and let it cool completely.
2. Mix equal parts iced tea and lemonade in a glass over ice.
3. Stir in honey, if using, until dissolved.
4. Garnish with lemon slices and mint sprigs.
5. Serve cold and enjoy!
2. Pimento Cheese Sandwiches (Masters Style)
This recipe is creamy, cheesy, and spreadable, perfect for sandwiches or crackers.
Ingredients:
• 8 oz sharp cheddar cheese, shredded
• 8 oz mild cheddar cheese, shredded
• 1/2 cup mayonnaise (preferably Duke’s)
• 4 oz cream cheese, softened
• 1/4 cup pimentos, diced (from a jar, drained)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Salt & black pepper, to taste
• White sandwich bread (soft and fluffy)
Instructions:
1. In a large bowl, combine shredded cheese, mayonnaise, and cream cheese. Mix until smooth and creamy.
2. Fold in pimentos, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.
3. Spread generously between slices of soft white bread.
4. Trim crusts if desired, and slice sandwiches into halves or quarters.
5. Serve chilled or at room temperature.
3. Egg Salad Sandwiches (Masters Style)
Classic, simple, and perfect for a spring day.
Ingredients:
• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise (preferably Duke’s)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, finely chopped (or green onions)
• Salt & black pepper, to taste
• White sandwich bread
Instructions:
1. Chop hard-boiled eggs and place them in a bowl.
2. Add mayonnaise, mustard, chives, salt, and pepper. Mix gently until combined.
3. Spread egg salad between slices of soft white bread.
4. Trim crusts if desired and cut sandwiches into halves or quarters.
5. Serve chilled.
4. Azalea Cocktail (Inspired by Augusta National)
Named after the beautiful azaleas that bloom throughout the course, this cocktail is bright and floral.
Ingredients:
• 2 oz gin (or vodka if preferred)
• 2 oz pineapple juice
• 1 oz lemon juice (freshly squeezed)
• 1/2 oz grenadine (for that pink hue)
• Ice
• Lemon slice and mint sprig for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add gin, pineapple juice, lemon juice, and grenadine.
3. Shake vigorously for 15 seconds.
4. Strain into a chilled glass filled with ice.
5. Garnish with a lemon slice and mint sprig.
6. Serve and enjoy!
Tips for Your Masters-Inspired Spread:
• Serve the pimento cheese and egg salad sandwiches in small squares or halves for a more traditional, snackable presentation.
• Pair your Arnold Farmer with a sprig of mint for extra freshness.
• The Azalea Cocktail is gorgeous served in a coupe glass or over ice in a rocks glass
Simple Coffee Cake
Coffee Cake (Bundt Pan Version)
Ingredients:
For the Cake
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups sour cream (full-fat)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
For the Streusel
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 stick (1/2 cup) unsalted butter, melted
For the Glaze (Optional but Delicious)
• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream (more if needed for desired consistency)
• 1/2 teaspoon vanilla extract
Instructions
1. Preheat Oven: Preheat the oven to 350°F (177°C). Grease and flour a Bundt pan thoroughly.
2. Make Streusel: In a medium bowl, mix brown sugar, granulated sugar, cinnamon, salt, and flour. Add melted butter and mix with a fork until crumbly. Set aside.
3. Make Cake Batter:
• In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar together for 4-5 minutes, until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract and sour cream until smooth.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Mix Dry & Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
6. Layer the Batter & Streusel:
• Spoon half of the batter into the prepared Bundt pan and smooth the top.
• Sprinkle half of the streusel mixture evenly over the batter.
• Add the remaining batter on top and smooth it out.
• Sprinkle the remaining streusel on top.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes to avoid overbaking.
8. Cool: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
9. Make Glaze (Optional): Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.
10. Serve & Enjoy!
Tips for Success:
• Generously butter and flour your Bundt pan to prevent sticking.
• For a moister cake, use full-fat sour cream.
• Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Easy Sugar Cookies with Royal Icing
Sugar Cookies
Ingredients:
• 2 3/4 cups (344 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (227 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional, but gives a nice flavor)
Instructions:
1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
3. Add Egg & Extracts: Add the egg, vanilla extract, and almond extract. Mix until combined.
4. Add Dry Ingredients: Gradually add the flour mixture, mixing until just combined. Don’t overmix.
5. Chill Dough: Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
6. Preheat Oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
7. Roll & Cut Dough: Roll out dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on prepared baking sheets.
8. Bake: Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
Homemade Royal Icing
Ingredients:
• 4 cups (480 g) powdered sugar, sifted
• 3 tablespoons meringue powder (or 2 large egg whites if you prefer, but meringue powder is safer and more consistent)
• 5–6 tablespoons warm water (for piping consistency)
• 1 teaspoon vanilla extract (clear if you want a pure white icing)
• Food coloring (optional)
Instructions:
1. Combine Ingredients: In a large bowl, beat the powdered sugar, meringue powder, vanilla extract, and 4 tablespoons of water on low speed until combined.
2. Increase Speed: Increase speed to medium-high and beat until stiff, glossy peaks form (5-8 minutes).
3. Adjust Consistency: Add more water, 1 teaspoon at a time, until you reach your desired consistency:
• Piping: Thick and holds its shape (5-6 tablespoons of water total).
• Flooding: Thinner, smooths itself out in 10-15 seconds.
4. Add Coloring: If using, divide icing into separate bowls and add food coloring.
5. Decorate: Transfer icing to piping bags fitted with small round tips or plastic squeeze bottles. Decorate cookies as desired. Allow icing to harden completely before stacking or storing (about 12-24 hours).
Tips:
• For Sharp Edges: Chill your cut-out cookie shapes in the freezer for 10 minutes before baking.
• Storing: Store decorated cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze undecorated cookies for up to 3 months.
Easy Cherry Danishes
Ingredients
For the Dough (Shortcut with Puff Pastry):
• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water (for egg wash)
For the Cherry Filling (optional use canned Cherry Pie Filling):
• 1 ½ cups fresh or frozen cherries (pitted)
• ⅓ cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• ½ tsp almond extract (optional, but recommended)
For the Cream Cheese Filling:
• 4 oz cream cheese, softened
• 2 tbsp sugar
• ½ tsp vanilla extract
For the Glaze (Optional sprinkle powdered sugar):
• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
Instructions
1. Prepare the Cherry Filling:
• In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
• Stir and cook until the cherries release their juices (about 5 minutes).
• In a small bowl, mix cornstarch with 1 tbsp of water to create a slurry.
• Add the slurry to the cherry mixture, stirring constantly until thickened (2-3 minutes).
• Remove from heat, stir in vanilla and almond extract, and let cool.
2. Prepare the Cream Cheese Filling:
• In a bowl, mix cream cheese, sugar, and vanilla extract until smooth. Set aside.
3. Prepare the Pastry:
• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the thawed puff pastry and cut into 6 squares.
• Lightly score a smaller square inside each piece, about ½ inch from the edge, without cutting through.
• Brush the edges with egg wash.
4. Assemble the Danishes:
• Spread a small spoonful of the cream cheese mixture in the center of each square.
• Top with a spoonful of the cherry filling.
• Bake for 15-18 minutes, or until golden and puffed up.
• Let cool on a wire rack.
5. Make the Glaze & Finish:
• Whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle over the cooled danishes and serve.
Enjoy your homemade cherry danishes! Perfect with a cup of coffee or tea.
Homemade Monster Cookies
Gluten-Free Monster Cookies
(Makes about 18-24 cookies)
Ingredients
• ½ cup Skippy peanut butter
• 4 tablespoons salted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups gluten-free rolled oats
• ¼ cup gluten-free all-purpose flour (or almond flour for extra chewiness)
• ⅓ cup mini chocolate chips
• ⅓ cup M&Ms (regular or mini)
• ⅓ cup semi-sweet chocolate chips
Instructions
1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the peanut butter, salted butter, brown sugar, and granulated sugar until smooth.
3. Add Egg & Vanilla: Beat in the egg and vanilla extract until well combined.
4. Incorporate Dry Ingredients: Stir in the baking soda, salt, oats, and gluten-free flour until fully mixed.
5. Fold in the Chocolate & M&Ms: Gently mix in the mini chocolate chips, M&Ms, and semi-sweet chocolate chips.
6. Scoop & Shape: Using a cookie scoop or tablespoon, scoop out dough balls (about 1 ½ tablespoons each) and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake: Bake for 9-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies are chewy, soft, and packed with chocolate! If you prefer a crispier texture, bake for an extra 1-2 minutes.
Easy like Sunday morning: Belgian Waffles
Here’s an updated version based on this King Arthur Baking Belgian-Style Yeast Waffle recipe:
King Arthur’s Belgian-Style Yeast Waffles,
Ingredients:
• 1 1/2 cups (340g) milk, lukewarm
• 6 tablespoons (85g) unsalted butter, melted
• 2–3 tablespoons (39–57g) maple syrup (optional, for added sweetness)
• 3/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
Instructions:
1. Prepare the Batter:
• In a large mixing bowl, whisk together the lukewarm milk, melted butter, maple syrup (if using), salt, vanilla, and eggs until well combined.
• Add the flour and yeast to the wet ingredients, stirring until the batter is smooth and no lumps remain.
2. Let the Batter Rise:
• Cover the bowl with plastic wrap or a clean towel. Let the batter sit at room temperature for 1 hour.
• For the best flavor, refrigerate the batter after this initial rise for at least 2 hours, or overnight.
3. Cook the Waffles:
• Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron if necessary.
• Scoop about 1/2 to 3/4 cup of batter into the waffle iron, depending on its size.
• Close the lid and cook until the waffles are golden brown and crisp.
4. Serve:
• Serve warm with your favorite toppings, such as butter, syrup, whipped cream, fresh berries, or powdered sugar
comfort meal: homemade bolognese with Rigatoni noodles
Homemade Bolognese Sauce with Gluten-Free Rigatoni
Ingredients:
For the Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup dry red wine (or beef broth for alcohol-free)
• 1 cup whole milk
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup fresh parsley, chopped (for garnish)
For the Pasta:
• 12 ounces gluten-free rigatoni noodles
• Salt (for pasta water)
Instructions:
1. Prepare the Sauce Base:
• Heat olive oil in a large, deep skillet or pot over medium heat.
• Add onion, carrot, and celery, and sauté for 5–7 minutes until softened.
• Stir in the garlic and cook for an additional minute.
2. Cook the Meat:
• Add the ground beef (or meat mix) to the skillet and break it up with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.
3. Deglaze and Simmer:
• Pour in the red wine (or beef broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
• Stir in the milk and cook for another 3–4 minutes to let the flavors meld.
4. Add Tomatoes and Seasonings:
• Stir in the crushed tomatoes, tomato paste, oregano, thyme, bay leaf, salt, pepper, and red pepper flakes if using. Mix well.
5. Simmer the Sauce:
• Lower the heat to a gentle simmer. Cover partially with a lid and let the sauce simmer for 45 minutes to 1 hour, stirring occasionally. Add a splash of water or broth if it becomes too thick.
6. Cook the Gluten-Free Rigatoni:
• While the sauce simmers, bring a large pot of salted water to a boil.
• Cook the gluten-free rigatoni according to the package instructions. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
7. Finish the Dish:
• Remove the bay leaf from the sauce and adjust seasoning with additional salt and pepper if needed.
• Toss the cooked rigatoni with the sauce or serve the sauce spooned over the pasta.
8. Serve:
• Garnish with fresh parsley and, if desired, grated Parmesan cheese (check that it’s gluten-free).
• Serve immediately and enjoy!
This rich and hearty Bolognese pairs perfectly with gluten-free rigatoni, ensuring a satisfying and comforting meal. Let me know how it turns out!
burrr its getting cold in here: Hearty chili
Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 pound ground beef (or turkey, pork, or a mix)
• 2 tablespoons tomato paste
• 1 cup brewed coffee
• 1 cup beef broth (or water)
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons pineapple jalapeño jam (or substitute with a mix of pineapple preserves and minced jalapeño)
• 1 ounce dark chocolate (70% or higher), chopped
• Salt and pepper, to taste
• Optional toppings: sour cream, shredded cheese, green onions, diced avocado
Instructions:
1. Sauté the Aromatics:
• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion and peppers, and sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
2. Brown the Meat:
• Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
3. Add Tomato Paste and Spices:
• Stir in the tomato paste, chili powder, smoked paprika, cumin, cinnamon, and cocoa powder. Cook for 1–2 minutes to toast the spices and deepen the flavor.
4. Deglaze with Coffee:
• Pour in the brewed coffee and scrape up any browned bits from the bottom of the pot.
5. Build the Base:
• Stir in the crushed tomatoes, diced tomatoes, beef broth, and beans. Mix well.
6. Add Sweet and Smoky Elements:
• Stir in the pineapple jalapeño jam and chopped dark chocolate. Lower the heat to a simmer.
7. Simmer the Chili:
• Cover partially and let the chili simmer for 45 minutes to 1 hour, stirring occasionally. Add a splash of water or broth if it thickens too much.
8. Season and Serve:
• Taste and adjust seasoning with salt, pepper, or extra jam for sweetness and heat.
• Serve in bowls with your favorite toppings like sour cream, shredded cheese, green onions, or avocado.
Enchiladas suizas, two ways
Slow Cooker Chicken Enchiladas Suizas with Pan-Fried Corn Tortillas
(Long Version with Homemade Slow-Cooked Chicken)
Ingredients:
For the Slow Cooker Chicken:
• 2 large chicken breasts
• 1 cup green salsa or enchilada sauce
• 1/2 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
For the Enchiladas:
• 8–10 small corn tortillas
• 2 tablespoons neutral oil (e.g., vegetable or canola oil)
• 1 1/2 cups green salsa or enchilada sauce (homemade or store-bought)
• 1/2 cup cream cheese, softened
• 1 1/2 cups Chihuahua cheese, shredded (plus extra for topping)
• Optional toppings:
• Sour cream
• Diced avocado
• Pickled jalapeños
• Sliced radishes
• Lime wedges
• Chopped cilantro
Instructions:
Step 1: Prepare the Chicken in the Slow Cooker
1. Add chicken breasts to the slow cooker and pour in 1 cup of green salsa and 1/2 cup chicken broth.
2. Sprinkle cumin, garlic powder, onion powder, chili powder, salt, and pepper over the chicken.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shreddable.
4. Shred the chicken with two forks, stir it back into the juices, and set aside.
Step 2: Pan-Fry the Tortillas
1. Heat oil in a large skillet over medium heat.
2. One at a time, lightly fry each tortilla in the hot oil for 10–15 seconds per side, until softened and slightly golden.
3. Remove tortillas from the skillet and place them on a paper towel to drain excess oil.
Step 3: Prepare the Sauce
1. In the same skillet (keeping the oil residue for extra flavor), add the green salsa or enchilada sauce.
2. Whisk in the cream cheese over medium heat until smooth and creamy.
3. Reserve about 1/2 cup of this sauce for topping the enchiladas later.
Step 4: Assemble the Enchiladas
1. Take each tortilla and fill it with a generous spoonful of the shredded chicken and a sprinkle of Chihuahua cheese.
2. Roll up each tortilla and place it seam-side down in the skillet with the sauce. Repeat until all the tortillas are filled and arranged in the skillet.
Step 5: Finish Cooking
1. Spoon the reserved sauce over the enchiladas and sprinkle with more Chihuahua cheese.
2. Cover the skillet with a lid and cook on low heat for 5–7 minutes, or until the cheese is melted and everything is heated through.
Step 6: Garnish and Serve
1. Garnish the enchiladas with your favorite toppings:
• A dollop of sour cream
• Diced avocado
• Pickled jalapeños
• Sliced radishes
• A squeeze of lime juice
• Freshly chopped cilantro
2. Serve immediately and enjoy this creamy, cheesy, and flavorful dish!
Quick Version: That adds such a great layer of flavor and texture! Here’s the updated version:
Stovetop Enchiladas Suizas with Pan-Fried Corn Tortillas
Ingredients:
• 2 cups rotisserie chicken, shredded (or use the slow cooker method below)
• 1 1/2 cups green salsa or enchilada sauce
• 1/2 cup cream cheese, softened
• 1 cup Chihuahua cheese, shredded (plus extra for topping)
• 8 small corn tortillas
• 2 tablespoons neutral cooking oil (e.g., vegetable or canola oil)
• Optional toppings:
• Sour cream
• Diced avocado
• Pickled jalapeños
• Sliced radishes
• Lime wedges
• Extra chopped cilantro
Instructions:
1. Pan-Fry the Tortillas:
• Heat oil in a large skillet over medium heat.
• One at a time, lightly fry each tortilla for 10–15 seconds per side until softened and slightly golden. Set the tortillas aside on a paper towel to drain excess oil.
2. Prepare the Sauce:
• In the same skillet (without cleaning it, to retain flavor), warm the green salsa or enchilada sauce over medium heat.
• Whisk in the cream cheese until smooth and creamy.
3. Assemble the Enchiladas:
• Fill each tortilla with a spoonful of shredded chicken and a sprinkle of Chihuahua cheese. Roll them up and place them seam-side down in the skillet with the sauce.
4. Heat and Melt:
• Spoon extra sauce over the rolled tortillas and sprinkle with more Chihuahua cheese.
• Cover the skillet with a lid and cook on low heat for 5–7 minutes until the cheese melts and everything is heated through.
5. Top and Serve:
• Garnish with sour cream, diced avocado, pickled jalapeños, sliced radishes, lime wedges, and chopped cilantro as desired. Serve warm.
Let me know if you’d like to add anything else!
Starbucks inspired lemon loaf
Starbucks-Inspired Lemon Loaf with Greek Yogurt
Ingredients
For the Lemon Loaf:
• 1 ½ cups all-purpose flour (180g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar (200g)
• ½ cup plain Greek yogurt (125g, full-fat or 2%)
• ½ cup vegetable oil (120ml)
• 2 tablespoons unsalted butter, melted
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice (60ml)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, for extra flavor)
For the Lemon Glaze:
• 1 ½ cups powdered sugar (180g)
• 2–3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)
Instructions
1. Preheat and Prepare the Pan:
• Preheat your oven to 350°F (175°C).
• Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
• In a large bowl, whisk the eggs and sugar until smooth and pale. Add the Greek yogurt, vegetable oil, melted butter, lemon zest, lemon juice, vanilla extract, and almond extract (if using). Mix until well combined.
4. Incorporate Dry Ingredients:
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be smooth but not overworked.
5. Bake the Lemon Loaf:
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Make the Lemon Glaze:
• In a small bowl, whisk together powdered sugar, lemon juice, and zest (if using) until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
7. Glaze the Loaf:
• Once the loaf is fully cooled, drizzle or spread the glaze over the top. Let it set for about 15 minutes before slicing and serving.
Tips for Success:
• Greek Yogurt: Use full-fat or 2% plain Greek yogurt for the best texture and flavor. Avoid fat-free varieties as they may affect the loaf’s moisture.
• Lemons: Use fresh lemon juice and zest for the brightest flavor.
• Storage: Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy this moist, tangy, and sweet lemon loaf that’s perfect with a cup of coffee or tea!
Brown butter chocolate chip cookies
Perfect Brown Butter Chocolate Chip Cookies
Adapted from America’s Test Kitchen
Ingredients
• 1 ¾ cups unbleached all-purpose flour (8 ¾ ounces)
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter, divided
• ½ cup granulated sugar (3 ½ ounces)
• ¾ cup packed dark brown sugar (5 ¼ ounces)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 ¾ cups semisweet chocolate chips or chunks
• Optional: ¾ cup chopped pecans or walnuts, toasted
Instructions
1. Prepare the Oven and Baking Sheets:
• Adjust the oven rack to the middle position and preheat to 375°F.
• Line two large baking sheets with parchment paper.
2. Mix the Dry Ingredients:
• In a medium bowl, whisk together the flour and baking soda. Set aside.
3. Brown the Butter:
• Heat 10 tablespoons of butter in a 10-inch skillet over medium-high heat. Stir frequently, cooking until the butter turns a deep golden brown and develops a nutty aroma (about 2-3 minutes).
• Remove from heat and transfer to a large heatproof bowl. Add the remaining 4 tablespoons of butter to the hot browned butter and stir until melted.
4. Combine Wet Ingredients:
• Add the granulated sugar, brown sugar, salt, and vanilla to the butter mixture. Whisk until fully combined. Add the egg and yolk, whisking until smooth with no sugar lumps, about 30 seconds.
• Let the mixture rest for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking process two more times until the mixture is thick, smooth, and shiny.
5. Incorporate the Dry Ingredients:
• Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined (about 1 minute).
• Fold in the chocolate chips and nuts (if using) until evenly distributed.
6. Shape the Cookies:
• Divide the dough into 16 portions, about 3 tablespoons each (use a #24 cookie scoop if available). Arrange dough balls 2 inches apart on prepared baking sheets.
7. Bake the Cookies:
• Bake one sheet at a time until cookies are golden brown and still puffy, with edges beginning to set but centers soft, about 10-14 minutes. Rotate the baking sheet halfway through for even baking.
• Transfer the baking sheet to a wire rack and allow cookies to cool completely before serving.
Tips for Success:
• Avoid using nonstick cookware to brown the butter, as it makes it harder to gauge when the butter is browned.
• Use fresh, moist brown sugar to avoid dry cookies.
• Letting the sugar dissolve in the batter enhances texture and flavor.
These cookies deliver chewy centers, crisp edges, and the deep, nutty flavor of browned butter. Enjoy baking and savoring this sweet treat!
Slow Cooker beef ragu with homemade noodles
Slow Cooked Shredded Beef Ragu Sauce with Homemade Pappardelle
There’s something so comforting about a rich, slow-cooked beef ragu tossed with freshly made pappardelle. This dish is perfect for cozy weekends when you want to fill your home with the delicious aroma of simmering red wine, garlic, and herbs. While it may seem like a labor of love, making homemade pasta and a slow-cooked sauce from scratch doesn’t have to be intimidating—especially with a little help from some handy kitchen tools!
The homemade pappardelle really elevates this dish, and using the KitchenAid pasta roller attachment makes the process easier and faster. Instead of rolling out the dough by hand and cutting it piece by piece, you can quickly create perfectly thin, even sheets of pasta with minimal effort. It’s a fantastic way to enjoy the satisfaction of fresh pasta without all the elbow grease. If you’re curious about trying it, check out my friend’s link here!
Whether you’re making this for a special occasion or just to treat yourself, this recipe brings together hearty, tender beef and silky pasta in a way that feels both rustic and gourmet. Enjoy!
Ingredients
For the Beef Ragu:
• 2 tbsp olive oil
• 2 lb beef chuck or brisket, seared and set aside
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef stock
• 1 can (14 oz) crushed tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme (or a few sprigs of fresh thyme)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan (for serving)
For the Pappardelle:
• 2 cups all-purpose flour (plus extra for dusting) - Optional: Use 00 Flour
• 3 large eggs
• 1/2 tsp salt
• 1 tbsp olive oil (optional)
Instructions
Step 1: Prepare the Ragu
1. After searing the beef in your Dutch oven, set it aside.
2. In the same Dutch oven, add the olive oil and sauté the onion, carrots, celery, and garlic over medium heat until softened (about 8-10 minutes).
3. Stir in the tomato paste and cook for another 1-2 minutes until it darkens slightly.
4. Pour in the red wine and let it simmer for 3-5 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the beef stock, crushed tomatoes, bay leaf, oregano, and thyme. Season with salt and pepper.
6. Return the seared beef to the pot, ensuring it is mostly submerged in the sauce.
7. Cover and cook on low heat for 3-4 hours on the stovetop or in a 275°F (135°C) oven for 4-5 hours, until the beef is fall-apart tender. Alternatively, you can transfer everything to a slow cooker and cook on low for 8 hours.
Step 2: Shred the Beef
1. Once the beef is tender, remove it from the pot and shred it using two forks.
2. Discard the bay leaf and return the shredded beef to the sauce. Simmer for 10-15 minutes uncovered to thicken the sauce if needed. Adjust seasoning with salt and pepper.
Step 3: Make the Pappardelle
1. On a clean surface, make a well in the center of the flour and add the eggs and salt. Beat the eggs with a fork, gradually incorporating the flour from the edges.
2. Once the dough begins to come together, knead it for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. After resting, roll out the dough into a thin sheet using a rolling pin or pasta machine. Dust with flour as needed to prevent sticking.
4. Cut the dough into wide strips (about 1 inch) to form pappardelle. Lay them out on a floured surface to dry slightly while you finish the ragu.
Note: Making Pappardelle Using a KitchenAid Pasta Maker Attachment
1. Prepare the Dough:
Follow the steps to make the pasta dough as above (combine flour, eggs, and salt). Knead the dough for about 8-10 minutes by hand until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature. Resting allows the gluten to relax, making it easier to roll out.
2. Attach the Pasta Maker:
Attach the KitchenAid pasta roller attachment to your stand mixer. Set the roller to the widest setting (usually marked as “1”).
3. Roll the Dough:
• Cut the dough into 4 equal pieces. Keep the pieces you’re not working with covered to prevent them from drying out.
• Flatten one piece of dough slightly and feed it through the roller at setting 1.
• Fold the dough in half and repeat this process 2-3 more times on the same setting to help develop the structure of the dough.
• Gradually reduce the roller setting one step at a time (e.g., 2, 3, 4) and continue rolling the dough through each setting until it reaches your desired thinness. For pappardelle, a setting of 5 or 6 is usually ideal (about 1 mm thick).
4. Cut the Pappardelle:
• Once the dough is rolled out to the desired thinness, lay it on a lightly floured surface.
• Using a sharp knife or pasta cutter, cut the dough into wide strips, approximately 1 inch (2.5 cm) in width.
• Lightly toss the cut pappardelle with a little flour to prevent sticking and set aside on a floured surface or drying rack.
5. Cook the Pasta:
Proceed with cooking the pappardelle as described in the main recipe.
Pro Tip: If you plan to make the pasta ahead of time, you can freeze the pappardelle. Simply lay the strips flat on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready—just add an extra minute or two to the cooking time!
Step 4: Cook the Pappardelle
1. Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-3 minutes or until al dente.
2. Drain the pasta, reserving about 1/2 cup of pasta water.
3. Toss the pappardelle with the beef ragu, adding a bit of reserved pasta water if needed to loosen the sauce.
Step 5: Serve
1. Plate the pasta and garnish with fresh parsley and grated Parmesan.
2. Serve immediately and enjoy the rich, slow-cooked flavors!
Side Note:
If you’re looking to simplify the process of making fresh pasta, the KitchenAid pasta roller attachment is a total game-changer! It makes rolling out smooth, even sheets of dough so much easier and faster compared to doing it by hand. I highly recommend it for anyone who loves homemade pasta but wants to save time. I’ve linked my friend’s shop - Here’s ANY & ALL KitchenAid attachments <3 —check it out if you’re thinking about upgrading your pasta-making setup!
hamburgers with homemade onion-bacon jam
Juicy Hamburgers with Homemade Onion Bacon Jam
Ingredients:
For the Hamburgers:
• 1 ½ lbs ground beef (80/20 blend for best juiciness)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tbsp butter (divided into small cubes, optional for extra juiciness)
• 4 burger buns
• Sliced cheese (optional)
• Lettuce, tomato, and pickles for serving
For the Onion Bacon Jam:
• 6 slices bacon, diced
• 2 large yellow onions, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and black pepper to taste
Instructions:
1. Make the Onion Bacon Jam:
• In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving about 2 tbsp of bacon grease in the pan.
• Add the sliced onions to the skillet and cook over medium-low heat, stirring occasionally, until caramelized (this takes about 20-25 minutes).
• Once the onions are golden and soft, stir in the brown sugar, balsamic vinegar, Dijon mustard, smoked paprika, and cooked bacon. Season with salt and pepper.
• Cook for another 5-10 minutes until the jam is thick and sticky. Remove from heat and set aside.
2. Prepare the Hamburger Patties:
• In a large bowl, gently mix the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Be careful not to overmix to keep the burgers tender.
• Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. Press a small indentation in the center of each patty to prevent puffing during cooking.
• If using, press a small cube of butter into the center of each patty and reshape around it for extra juiciness.
3. Cook the Hamburgers:
• Heat a grill or skillet over medium-high heat. Lightly oil the surface to prevent sticking.
• Cook the patties for 3-4 minutes per side for medium doneness, or longer if desired. Add cheese slices during the last minute of cooking, if using.
• Toast the burger buns on the grill or in the skillet until golden.
4. Assemble the Burgers:
• Spread a generous layer of the onion bacon jam on the bottom half of each bun.
• Place the cooked burger patty on top, followed by lettuce, tomato, and pickles.
• Add the top bun, and serve immediately.
pulled pork sandwiches with Coleslaw
Pulled Pork Sandwiches with Coleslaw Recipe (Mustard Carolina Sauce & Black Cherry Cola)
Ingredients:
For the Pulled Pork:
• 3-4 lbs pork shoulder (or Boston butt)
• 1 onion, quartered
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 cup black cherry cola
• ½ cup chicken broth
For the Mustard Carolina Sauce:
• 1 cup yellow mustard
• ⅓ cup apple cider vinegar
• ¼ cup brown sugar
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional)
• Salt and black pepper to taste
For the Coleslaw:
• 4 cups shredded cabbage (green or a mix of green and purple)
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and black pepper to taste
For Serving:
• 8 sandwich buns
• Pickles (optional)
Instructions:
1. Prepare the Pork:
• Rub the pork shoulder with smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
• Place the pork in a slow cooker along with the onion, black cherry cola, and chicken broth.
• Cook on low for 10 hours or until the pork is fall-apart tender.
• Remove the pork and shred it using two forks. Discard excess fat. Skim the fat from the cooking liquid and set aside about ½ cup of it.
2. Make the Mustard Carolina Sauce:
• In a small saucepan, combine the mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, cayenne (if using), salt, and black pepper.
• Bring to a simmer over medium heat, stirring frequently, and cook for 5-7 minutes until slightly thickened.
• Stir in the reserved cooking liquid for added flavor, then remove from heat.
3. Mix the Coleslaw:
• In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
• Add the shredded cabbage and carrots, tossing until evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Assemble the Sandwiches:
• Toss the shredded pork with the mustard Carolina sauce.
• Pile the pulled pork onto the bottom half of each sandwich bun.
• Top with a generous scoop of coleslaw. Add pickles if desired.
• Close the sandwich with the top bun and serve warm.
southern vegetable and beef soup with hoe cakes
Homemade Vegetable Beef Soup Recipe (with Slow-Cooked Beef)
Ingredients:
For the Beef:
• 2 lbs beef chuck roast (or stew meat)
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• Salt and pepper to taste
• 6 cups water or beef broth
For the Vegetable Soup:
• 2 medium potatoes, peeled and diced
• 1 cup okra, sliced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup peas (fresh or frozen)
• 1 cup lima beans (fresh or frozen)
• 4 large tomatoes, diced (or 1 can diced tomatoes)
• 3 celery stalks, chopped
• 1 onion, chopped
• 4 cups beef broth (use reserved slow cooker broth)
• 1 tsp smoked paprika
• 1 tsp thyme
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• Optional: 1 tbsp Worcestershire sauce
Instructions:
1. Slow-Cook the Beef:
• Season the beef with salt and pepper. Place it in a slow cooker with the onion, garlic, bay leaves, and 6 cups of water or broth.
• Cook on low for 10 hours or until the beef is tender.
• Remove the beef, shred it, and reserve the cooking liquid to use as broth for the soup.
2. Prepare the Soup:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking until softened (about 5 minutes).
• Add the diced potatoes, okra, corn, peas, lima beans, tomatoes, and shredded beef. Stir well.
• Pour in 4 cups of the reserved beef broth. Season with smoked paprika, thyme, black pepper, and salt. Add Worcestershire sauce if using.
• Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 30-40 minutes, or until the vegetables are tender.
3. Serve:
• Ladle the soup into bowls and serve hot with freshly made hoe cakes on the side.
Hoe Cakes Recipe
Ingredients:
• 1 ½ cups cornmeal
• ½ cup all-purpose flour
• 1 tsp salt
• 1 tsp sugar (optional)
• 1 ½ cups boiling water
• ½ cup milk (or buttermilk for extra flavor)
• 1 egg, beaten
• 2 tbsp butter or bacon grease, melted
• Oil or butter for frying
Instructions:
1. Prepare the Batter:
• In a large bowl, combine the cornmeal, flour, salt, and sugar (if using).
• Slowly pour in the boiling water, stirring constantly to form a thick paste. Let it sit for 5-10 minutes to cool slightly.
• Stir in the milk, beaten egg, and melted butter or bacon grease until a thick, pourable batter forms. If the batter is too thick, add a little more milk.
2. Fry the Hoe Cakes:
• Heat a cast iron skillet or griddle over medium heat and add a thin layer of oil or butter.
• Drop about ¼ cup of batter onto the skillet, spreading it out slightly into a small pancake shape.
• Cook for 3-4 minutes on each side, or until golden brown and crispy on the edges.
• Transfer to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
3. Serve:
• Serve warm with your homemade vegetable beef soup. Hoe cakes are delicious on their own, but you can also spread butter or drizzle honey on them for added flavor.
gluten free sweet and sour chicken
Sweet and Sour Chicken
Ingredients
For the Chicken and Marinade:
• ¾ pound boneless, skinless chicken thighs or breasts, cut into 1¼-inch chunks
• 1 teaspoon soy sauce
• ½ teaspoon salt
• ½ teaspoon cornstarch
For the Sweet and Sour Sauce:
• 2 tablespoons neutral oil (such as rice bran or canola)
• 1½ tablespoons tomato paste
• 1¼ cups rice vinegar
• 1 cup pineapple juice
• ¾ cup honey
• 1 tablespoon cornstarch (for thickening)
For Stir-Frying:
• 1 bell pepper (any color), cut into 1-inch pieces
• ½ medium yellow onion, cut into 1-inch pieces
• 8 ounces fresh pineapple, cut into 1-inch pieces (about 1 cup)
• Pinch of salt
For Frying the Chicken:
• ⅓ cup sweet rice flour (or all-purpose flour)
• ⅓ cup cornstarch
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• Neutral oil for deep-frying
Instructions
1. Marinate the Chicken:
In a bowl, mix the chicken chunks with soy sauce, salt, and cornstarch. Set aside to marinate for at least 15 minutes.
2. Prepare the Batter:
In another bowl, combine the sweet rice flour, cornstarch, baking powder, and salt. Add just enough water to create a thick, smooth batter that can coat the chicken.
3. Fry the Chicken:
Heat 1 quart of neutral oil in a deep skillet or wok over medium-high heat. Dip each piece of marinated chicken in the batter, allowing any excess to drip off. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
4. Make the Sauce:
In a saucepan, heat 2 tablespoons of oil over medium heat. Add the tomato paste and cook, stirring, for about 1 minute. Add the rice vinegar, pineapple juice, and honey. Bring to a simmer and cook until slightly reduced, about 5 minutes.
5. Thicken the Sauce:
In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Stir the slurry into the simmering sauce and cook until thickened. Remove from heat.
6. Stir-Fry the Vegetables:
In a large skillet or wok, heat a little oil over medium-high heat. Add the bell peppers and onions, and stir-fry until slightly softened, about 3-4 minutes. Add the pineapple chunks and a pinch of salt, and cook for another 1-2 minutes.
7. Combine and Serve:
Add the fried chicken to the stir-fried vegetables, then pour the sweet and sour sauce over everything. Toss gently to coat the chicken and vegetables evenly.
8. Serve:
Serve hot over steamed rice.
gluten free spaghetti and meatballs
Gluten-Free Spaghetti and Meatballs
Yield: 6 servings
Ingredients
For the Meatballs:
• 1 pound ground beef
• 1 pound ground pork
• ½ pound ground veal (or additional pork or beef)
• ¾ cup gluten-free breadcrumbs
• ½ cup warm milk (or dairy-free milk if preferred)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 2 large eggs
• ½ cup grated Parmesan cheese (optional for dairy-free: use a vegan alternative or skip)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley
• Olive oil, for frying
For the Tomato Sauce:
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large onion, finely diced
• 2 (28-ounce) cans crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons chopped fresh basil or parsley (for garnish)
For the Spaghetti:
• 1 pound gluten-free spaghetti
• Salt, for boiling water
Instructions
1. Make the Meatballs
1. Soak the breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and warm milk. Let sit for 5-10 minutes until softened.
2. Mix the meatball blend: In a large bowl, add the ground beef, pork, veal, soaked breadcrumbs, onion, garlic, eggs, Parmesan (if using), salt, pepper, oregano, basil, red pepper flakes, and parsley. Gently mix until combined, being careful not to overwork the mixture.
3. Form the meatballs: Roll the mixture into 1½-inch meatballs and place them on a parchment-lined baking sheet.
4. Cook the meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning frequently, until golden brown on all sides (about 8-10 minutes). Remove and set aside. Alternatively, you can bake them at 400°F for 20-25 minutes until cooked through.
2. Prepare the Tomato Sauce
1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and garlic, and cook until softened, about 5-7 minutes.
2. Add the crushed tomatoes, dried basil, oregano, sugar (if using), red pepper flakes, salt, and pepper. Stir well and bring to a simmer.
3. Add the browned meatballs to the sauce and simmer, covered, for 20-30 minutes, stirring occasionally. This allows the meatballs to finish cooking and absorb the flavors of the sauce.
3. Cook the Gluten-Free Spaghetti
1. Bring a large pot of salted water to a boil. Add the gluten-free spaghetti and cook according to the package instructions until al dente.
2. Drain the spaghetti and toss lightly with a drizzle of olive oil to prevent sticking.
4. Serve
1. Plate the gluten-free spaghetti and top with a generous serving of meatballs and sauce.
2. Garnish with fresh basil or parsley and additional grated Parmesan, if desired.
Serving Tip
Pair this meal with a simple green salad and gluten-free garlic bread for a complete, comforting dinner!
Enjoy your homemade gluten-free spaghetti and meatballs!
Gluten free Swedish meatballs and mashed potatoes
Gluten-Free Swedish Meatballs
Yield: About 4 dozen meatballs
Ingredients
• 1 cup gluten-free breadcrumbs
• ½ cup warm milk
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons kosher salt (more to taste)
• 1½ tablespoons all-purpose gluten-free flour
• 1 cup beef or chicken broth (low sodium or homemade)
• ½ cup heavy cream
• 1 teaspoon Dijon mustard (optional)
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 2 garlic cloves, grated or minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Pinch of ground cloves
• Extra-virgin olive oil (as needed for drizzling)
• Chopped fresh parsley or dill (for garnish)
Instructions
1. Soak the breadcrumbs: In a small bowl, combine the gluten-free breadcrumbs and warm milk. Let sit for 5-10 minutes.
2. Prepare the onion: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Set aside to cool.
3. Make the meatball mixture: In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, cooked onions, eggs, garlic, salt, pepper, allspice, ginger, nutmeg, and cloves. Mix gently until just combined.
4. Form the meatballs: Roll the mixture into small meatballs, about 1 inch in diameter.
5. Cook the meatballs: Heat the remaining 2 tablespoons of butter and a drizzle of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning frequently, until browned on all sides and cooked through (about 10-12 minutes). Remove and set aside.
6. Make the sauce: In the same skillet, add the gluten-free flour and whisk for 1 minute. Slowly pour in the broth, whisking constantly to prevent lumps. Add the cream and Dijon mustard, and simmer for 5 minutes until thickened.
7. Combine and serve: Return the meatballs to the skillet, coating them in the sauce. Simmer for another 5 minutes. Garnish with parsley or dill.
8. Serve: Pair with mashed potatoes, peas, and a dollop of store-bought lingonberry jam for a classic finish.
Creamy Mashed Potatoes
Ingredients
• 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
• ½ cup warm milk
• 4 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Boil the potatoes in salted water for 20-25 minutes or until fork-tender.
2. Drain and mash the potatoes using a potato masher or ricer.
3. Add the warm milk and butter, stirring until smooth and creamy.
4. Season with salt and pepper to taste.
Buttery Peas
Ingredients
• 2 cups fresh or frozen peas
• 1 tablespoon unsalted butter
• Salt and pepper, to taste
Instructions
1. Cook the peas in boiling salted water for 3-4 minutes or until tender.
2. Drain and toss with butter, salt, and pepper.
3. Serve immediately alongside the meatballs and mashed potatoes.
Serving Tip
Store-bought lingonberry jam is the perfect accompaniment to these Swedish meatballs, adding a sweet-tart contrast to the creamy sauce and savory meatballs.
Enjoy your delicious Swedish-inspired meal!