Best Ever Banana Bread with Lemon Glaze (and of course it's gluten free too!)

This is banana bread that will put a smile on your face, is what this is. I know you will enjoy this because it turned out amazing! I doubled this recipe and make one large loaf and 12 muffins. This was so ridiculously good, I almost didn't want to share it. Until guilt set in and I decided it would just be wrong if someone out there didn't get to taste this sweet deliciousness! So here you go! 

 

 

Banana Bread with Lemon Glaze

 

Ingredients

1 1/4 cups Domata Living Flour (http://www.domatalivingflour.com/)

2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
2 large eggs (room temp)
1 cup sugar
3 mashed bananas

2 tsp vanilla extract
1/2 cup vegetable oil

Directions

-Preheat oven to 350 degrees.

-Grease a loaf pan with nonstick cooking spray.

-In a large bowl mix together flour, baking powder, cinnamon, and salt.
-In another bowl, whisk together the eggs, sugar, bananas, vanilla, and oil.

-Stir wet ingredients into the flour mixture.

-Pour batter into pan.

-Bake about 50 minutes.

-Let cool while you mix up the glaze. 

 

Lemon Glaze

Mix together 4 tablespoons of sugar with 1 tablespoon lemon juice. You can adjust according to the flavor you like but we all happen to be fans of lemon in my house!

Enjoy!

Chicken Teriyaki Stir-fry over Brown Rice

This is a very easy dinner that you can make with frozen or fresh veggies. I had a bag of frozen stir-fry veggies in the freezer and I always keep shredded chicken in the freezer as well. Easy things to keep on hand!

      Chicken Teriyaki Stir-fry over Brown Rice

 

Ingredients:

1 bag of frozen stir-fry vegetables or fresh vegetables

3/4 cup of La Choy Teriyaki Sauce (more or less depending on how much your making)

4 cups of chicken, shredded, and cooked

4 cups brown rice (I use Minute Maid Brown Rice)

Directions

- Heat up 2 tablespoons of oil on a wok or in a skillet

- Once the oil is heated, add in your vegetables and shredded chicken

- When heated through, add in teriyaki sauce and let simmer about 20 minutes

- In a saucepan, make brown rice (the entire process only takes about 10 minutes)

-Serve the stir-fry over the brown rice!

And there you have a half-way healthy meal, that is incredibly easy!

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.