I used my cast iron pan that has a griddle embossed in it.
I grilled the chicken with a small amount of salt and and dried minced onions.
After it was grilled I put it pan and all into the oven remembering to turn it.
I cooked it for an additional 30mins in the oven.
SUPER GOOD
Wednesday, June 15, 2011
Mini Pizza
I love LOVE LOVE pizza it has been an issue...
Now I take a whole wheat tortilla on high 500 degrees in the oven
I put pizza sauce a small amount of pepperoni on it cheese then oven roasted asparagus.
Put back in the oven long enough for everything to melt.
Now I take a whole wheat tortilla on high 500 degrees in the oven
I put pizza sauce a small amount of pepperoni on it cheese then oven roasted asparagus.
Put back in the oven long enough for everything to melt.
Saturday, June 4, 2011
Italian Turkey Sliders
Italian Turkey Sliders with Honey Dijon Mayo
By Anne Coleman
Yummy? See what our family testers said.
Click Star to Rate...
Hands-On Time: 10min
Ready In: 20min
Yield: 16
Print
4 Comments Share
Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.
Ingredients
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil,, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Directions
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo.
By Anne Coleman
Yummy? See what our family testers said.
Click Star to Rate...
Hands-On Time: 10min
Ready In: 20min
Yield: 16
4 Comments Share
Sliders are very popular right now and this version made with ground turkey and baked rather than fried is not only good, but good for you. My kids ate these like there was no tomorrow and even the pickiest of them finished his plate without a complaint. Served with baked Parmesan fries this was the perfect 'fast food' meal and the cost per slider is about 45 cents -- that's good, too.
Ingredients
20 ounces lean ground turkey
2 tablespoons Parmesan cheese, grated
1 clove garlic - minced
1/2 teaspoon basil,, dried
1/2 teaspoon oregano,, dried
1 teaspoon salt
freshly ground black pepper
16 dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
Directions
Combine ground turkey, cheese and all seasonings. Mix together well.
Shape turkey into 16 small patties.
Place patties on a greased baking sheet.
Bake at 350 degrees F for 8 - 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
Combine mayonnaise with honey Dijon mustard and stir until well blended.
Place on rolls and top with honey Dijon mayo.
Tuesday, April 5, 2011
Friday, March 25, 2011
choc and Zucchini muffins GF
Fiona makes quick bread with this recipe, great for breakfast or an after school snack. I made muffins because they ar easy to pack for a healthy away-from-home snack.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:
2 cups sorghum flour OR gluten-free all purpose flour mix
1 1/2 teaspoons xanthan gum (don't add gum if using a GF flour mix that contains xanthan gum or guar gum)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1/2 cup canola oil OR light olive oil
1 teaspoon vanilla extract
1/2 cup low fat sour cream (for dairy free version substitute applesauce or tofu for sour cream)
3 cups shredded unpeeled zucchini
3/4 cup gluten-free semi-sweet chocolate chips
Preparation:
Preheat oven to 350° F / 176° C
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Yields about 24 muffins or 8-10 slices per loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients:
2 cups sorghum flour OR gluten-free all purpose flour mix
1 1/2 teaspoons xanthan gum (don't add gum if using a GF flour mix that contains xanthan gum or guar gum)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1/2 cup canola oil OR light olive oil
1 teaspoon vanilla extract
1/2 cup low fat sour cream (for dairy free version substitute applesauce or tofu for sour cream)
3 cups shredded unpeeled zucchini
3/4 cup gluten-free semi-sweet chocolate chips
Preparation:
Preheat oven to 350° F / 176° C
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Yields about 24 muffins or 8-10 slices per loaf
Banana coconut muffins GF
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 mini muffins
Ingredients:
Melissa's Recipe for Gluten-Free Banana Coconut Muffins
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 eggs room temperature (I used large eggs)
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Preparation:
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 mini muffins
Ingredients:
Melissa's Recipe for Gluten-Free Banana Coconut Muffins
Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
Start with ingredients at room temperature:
3 eggs room temperature (I used large eggs)
2 tablespoons melted coconut oil (OR light olive oil or melted butter)
1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
1/4 teaspoon sea salt
1/4 cup coconut flour
1 tablespoon almond meal or hazelnut flour
1/4 teaspoon Featherweight baking powder
1/2 teaspoon cinnamon
1 tablespoon shredded coconut (preferably unsweetened)
2 tablespoons raisins
Preparation:
Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.
Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.
Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.
breakfast bread GF
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water
Preparation:
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water
Preparation:
Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove bread from loaf pan and cool on a rack before slicing.
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