Creme Brulee

Creme Brulee

Ingredients

2 cups heavy cream
2 cups half-and-half
2 tbsp vanilla
8 large egg yolk
3/4 cup plus 8 teaspoons superfine sugar
1/2 tsp salt

Directions

-Position a rack in the middle of the oven and preheat to 325 degrees.

-Bring the cream, half-and-half and vanilla to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer 10 to 15 minutes. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a pot of water to a boil.

Make the custard.

-Whisk the egg yolks, 3/4 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off anyfoam or bubbles.

-Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard.

-Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

-Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.

Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.

Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

Chicken Funyun Casserole

This was something really quick and easy to put together when I had no idea what to make for supper. It works! Turned out pretty yummy! You could always use Doritos too! I just didn't have any on hand. Enjoy!

Chicken Funyun Casserole

Ingredients:

1 bag Funyuns
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 whole Rotisserie Chicken, cooked, shredded
1 can Rotel Tomatoes, drained
1 bag shredded Cheddar Cheese
Nonstick Cooking Spray
Salt & Pepper

Directions:

-In a large mixing bowl, add chicken, soups, Rotel tomatoes, and a sprinkle of salt and pepper; stir to mix ingredients.
-Mix in cheddar cheese and HALF of the sharp cheese; crumble HALF of the Funyuns and mix crumbs into mixture. --Pour mixture into baking dish that has been sprayed with nonstick cooking spray.   -Put in a preheated oven at 375 degrees for 20-30 minutes or until hot.
-Sprinkle remainder of sharp cheese on top and take remaining Funyuns and place on top of cheese.
-Place back in oven about 5 minutes and bake until cheese slightly melts.

Gluten Free Breakfast Casserole

Gluten Free Breakfast Casserole

 

Ingredients:

 

1 (16 oz) package Jimmy Dean Sausage (regular flavor)

10 eggs

3 cups milk

2 tsp dry mustard

1 tsp salt

6 cups of gluten free bread, cubed (I used The Essential Baking Company Gluten Free Bread Super Seeded Multi-Grain)

1/2 tsp black pepper

1 cup of mushrooms (or more depending on how much you like them)

1/2 cup onion (or green onion)

1 tomato, seeded and chopped (optional)

 

Directions:

-Preheat oven to 350 degrees.

-In a large skillet, brown the sausage with onion until cooked.

-While that's cooking, in a mixing bowl, stir together eggs, milk, mustard, pepper, and salt.

-Put half the cubed bread on the bottom of a 9 x 13 greased baking pan. Put half the cheese, half the sausage, and half of the mushrooms and tomatoes on top.

-Repeat the layer, starting with the bread.

-Pour the egg mixture over everything.

-Bake for around 50-60 minutes. If it starts to brown too much on top, cover with foil.

 

Enjoy!

Easter Cookies (Peanut Butter White Chocolate Marshmallow M&M Cookies)

These cookies turned out so soft and delicious! Peanut buttery, marshmallow, white chocolate, M&M goodness! Trust me when I say, no one will know these are gluten free. No one. And I shall call them "Easter Cookies" instead of saying they are "Peanut Butter White Chocolate Marshmallow M&M Cookies" because that is just wayyyyy too long. Have a Happy Easter everyone!

Easter Cookies

Ingredients:

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

1 tsp. vanilla

2 tbsp. milk

1 3/4 cup Domata's Gluten Free Living Flour

1/2 tsp. salt

1 tsp. baking soda

3/4 c. Easter colored mini M&M's

1/2 cup marshmallows bits

1/2 cup white chocolate chips

 
Directions:

In a mixing bowl, stir together the butter, peanut butter, sugar, brown sugar, vanilla, and egg.

In a large bowl, mix together the flour, baking soda, and salt.

Add into the butter-sugar mixture a little at a time.

Add in the milk.

Last, add in the M&M's, marshmallow bits, and white chocolate chips.

Bake at 350 degrees for about 10 minutes.

Let cool completely so that these babies will be nice and soft!

Enjoy!

Chicken Chili and Yankee Cornbread

I was hungry for chili yesterday and planned on making my usual chili but realized when I got home, I was out of ground beef! In comes the chicken. I've never put chicken into chili before, so this was a first for me but I did actually like it! Still tasted like chili to me! I also finally got a chance to try Gluten Free Pantry's Yankee Cornbread mix (see below photos). It turned out "good" but I still like making it from scratch better. It was handy for being able to just throw everything in a bowl and mixing it up but it just doesn't taste the same as homemade to me! So here's the recipe for chicken chili I threw together last night!

 

 

Chicken Chili

 

Ingredients:

1 onion, diced

1/2 stick butter

1 clove minced garlic

1-2 cans diced tomatoes

1 can Bush's Best Chili Beans

1 lb shredded chicken, cooked

1 red or yellow bell pepper, cored, seeded, and large diced

1 tsp chili powder

2 tsp ground cumin

2 tsp salt

1 tsp pepper

 

Directions:

Cook the onions in a skillet with butter until translucent. Add in the minced garlic, red bell pepper, shredded chicken, and all seasonings. Cook 2-3 minutes. Add in the tomatoes and chili beans and bring to a slight boil. Reduce heat and simmer 20-30 minutes.

 

If you don't have already shredded and cooked chicken, throw some chicken breasts in the oven at 350 degrees for 35-40 minutes, let cool, and shred. I always have some already cooked and shredded in my freezer so I can add it to recipes.

 

CELIACS:

Some chili beans will contain wheat! Make sure you are reading labels and checking for:
Wheat, Tye, Barley, Oatmeal, Malt, Wheat Starch, Natural Flavoring, Modified Food Starch (wheat)!!!! Also avoid hydrolyzed vegetable protein and TVP. If you are ever unsure, look it up on the company website or call them!  Always check labels, they do CHANGE!

 

From Bush's Beans website:

Q. Are your products gluten-free?

A. As of this date, all of our BUSH'S BEST products are gluten-free. We do use corn starch in some of our products, but it does not contain gliadin gluten from wheat, barley, oats or rye grains which may cause adverse responses in persons suffering from Celiac Sprue. In addition, any vinegar used in our products is corn-based and distilled. 

Shrimp Scampi With Pasta, Spinach, and Cherry Tomatoes

This was a quick, easy, delicious, week night meal that seems like you spent hours in the kitchen. Even the kids liked this and we are not the biggest seafood eaters. They both had seconds of this! If you don't have grape tomatoes in the house (I happened to just get lucky and have them), you could always use a can of diced tomatoes as well. If you don't have fresh spinach, frozen spinach (thawed in microwave) would work just fine too. No seasoning mix? Use 1/2 stick butter, 1 tsp. garlic powder, 1/2 tsp parsley, 1/4 tsp black pepper, 2 tbsp dry white wine or 2 tbsp lemon juice.

 

Shrimp Scampi With Pasta, Spinach, and Cherry Tomatoes

Ingredients:

8 oz. gluten free spaghetti noodles (I like Barilla)

1 pound shrimp, peeled, deveined (I cut the tails off)

1 bag of fresh baby spinach

6 oz. cherry tomatoes, halved

1/4 cup (1/2 stick) butter

1/4 cup olive oil

1 packet McCormick Garlic Butter Shrimp Scampi seasoning

1-2 tbsp. lemon juice

1/2 cup Parmesan cheese

Directions:

-Cook pasta according to directions. Drain.

-Melt butter and olive oil in a large skillet.

-Add in shrimp and seasoning mix and cook until the shrimp turn pink.

-Stir in 1-2 tablespoons of lemon juice, depending on how you like the flavor.

-Add in 1 bag of fresh baby spinach and cook until wilted.

-Add in cherry tomatoes and cook until just softened.

-Toss with pasta to coat.

-Top with Parmesan cheese!

Enjoy!

White Chocolate Cranberry Breakfast Cookies

 I made these for my best friend's bachelorette party on Saturday. I needed something small that would be somewhat nutritious and filling! I put this recipe together completely last minute, hoping It would work!  It was an easy snack to bring along for the trip and they turned out delicious! Enjoy!

White Chocolate Cranberry Breakfast Cookies

Ingredients:

1 stick butter, softened

2/3 cup brown sugar

1/4 cup white sugar

2 large eggs

1 1/2 cups Trader Joes Gluten Free Oats

1 1/2 cups Domata Living Flour (or other gluten free flour with xantham gum)

1 tsp baking soda

1/2 tsp salt

1-2 cups Craisins

3/4 cup white chocolate chips

Directions:

Preheat over to 375 degrees.

In a mixing bowl, beat together butter and sugar until fluffy. Add in both eggs. In a separate bowl, mix flour, oats, baking soda, and salt. Slowly add to the butter/sugar mixture. Last, add in the cranberries and white chocolate chips.

Drop by spoonfuls onto cookie sheet and bake around 11 minutes or until golden brown.