Merry Christmas and Happy New Year!

I am taking a blogging vacation from now until the second week of January. I'm planning to curl up in our cabin, drink plenty of hot chocolate, snuggle with warm blankets and read several good books while enjoying every single moment of my favorite two weeks of the year. (The fact that over a dozen family members will be visiting off and on during that time is just an added bonus!)

Here is a peek at my meal plan for the next two weeks. These are some of our favorite recipes and I can hardly wait to enjoy them again! If you are interested in the recipes, you can click on the links to see the original posts.

Italian White Bean Spinach and Beef Soup is awesome in it's simplicity. Less than 20 minutes from start to finish and dinner is served. On top of that, it's a truly delicious soup that my entire family loves. My non-spinach-eating son even cleans his bowl when this is on the table.

Bacon and Egg Chipotle Taco Salad is loaded with far more chopped vegetables, bacon, egg and cheese than lettuce. Start the bacon in the oven, boil the eggs, chop vegetables and then assemble. Start to finish in about 30 minutes (even with making your own salad dressing!), this is an excellent weeknight meal.

Green Chile Chicken Enchiladas are a family favorite that I rely anytime I need to feed a crowd. These enchiladas are on our table at least once every couple of months.

Sweet and Spicy Glazed Salmon is a favorite salmon recipe for all of my boys. I mentioned making salmon sometime next week and my oldest son immediately requested "the salmon with the peach jam on it." I haven't made this in months and I'm looking forward to it as well.

Baked Potato Soup with fluffy bites of baked potato in each bowl. If you have ever thought that you didn't like potato soup, this rich and creamy version just might change your mind. Topped with cheese, bacon and chives, this soup is the perfect snowy day food.

Traditional Filipino Lumpia is stuffed with pork and shrimp, water chestnuts and mushrooms, onions and garlic; then fried (or baked!) until golden brown and crispy. Perfect with spicy or sweet dipping sauces. I haven't made lumpia in quite a while and I can hardly wait to enjoy it again.

Baked Italian Herb and Parmesan Meatballs are the easiest meatballs ever. Full of fantastic Italian flavors and perfect on their own or tossed with pasta. I will be serving them with the best Five Minute Marinara sauce you can imagine. Even after making this sauce regularly for over a year, I'm still blown away by how simple and delicious it is.

Sriracha Honey Cashew Chicken was such a success when I made it last month, it's already on my menu again for next week. With just a bit of prep time and less than 10 minutes to cook, stir fry meals are my favorite way to get dinner on the table fast.

I am wishing you all an absolutely wonderful Christmas.

 May God richly bless you and yours throughout the coming year.

Christmas Candies and Cookies

The countdown is on and I am getting excited! These are the treats that will be packed into gift bags and boxes and will be served in my own home this holiday.

* ALL of these recipes are gluten free with traditional flour recipes included in each post as well.

Dark Chocolate Covered Butter Toffee is a great balance of sweet buttery toffee and bittersweet dark chocolate. That combination makes this our favorite Christmas candy. With just a few easy tips, this toffee is simple enough for a beginner.



 

Chocolate Dipped Coconut Macaroons are some of the easiest treats to make. With only a few ingredients to stir and then scoop, these can be made start to finish in very little time. As a bonus, macaroons never fail to impress.

Italian Pignoli Cookies (Pinon or Pine Nut Cookies) are the surprise hit from my kitchen this year. I've made them four times in the last two months and already have a request for more. Crunchy, chewy, sweet and nutty, these cookies are a perfect match for any almond-lover. Four ingredients and a food processor are all that you need in order to make these unique and unforgettable cookies.

Cranberry Chocolate Chip Oatmeal Cookies are more commonly known as "those holiday cookies" in my house. My husband started calling them that after I made them the first time years ago. Warm spices, cranberries, chocolate and oatmeal are a perfect holiday flavor combination.

I Want To Marry You Cookies are my go-to cookie recipe. I make these cookies at least once a month and almost everyone that has ever tasted them asks for the recipe. Warm butter is blended together with sugar to create a rich toffee flavor that is irresistible in a chocolate chip cookie. This is the perfect cookie dough to keep in the refrigerator and freezer for spur of the moment treats.

Scandinavian Almond Bars are still the most requested dessert that I make. I've already made dozens of these bars this year and there is one more batch to be made for gifting before Christmas. Flaky, tender, almond flavored shortbread topped with sliced almonds and drizzled with a very light glaze.

Butter Tart Squares start with a buttery shortbread crust, topped with a gooey, sweet mixture of nuts and fruit then a crisp caramelized layer of brown sugar crust. This is definitely a one-of-a-kind dessert.

If you are still looking for inspiration, Donna at The Simple Kitchen, together with Parade Magazine is hosting a Dash to the Holidays Cookie Party. Click this link for over 250 more cookie recipes! If you have a family favorite, you can share it there as well.

Kung Pao Chicken

Roasted peanuts, ginger, garlic and spicy red chilies give this simple chicken dish a kick that makes it quite unique. This was a spicier meal than I was expecting and the spice-lovers in my family really enjoyed it. My husband and oldest son ate theirs peppers and all, I simply left the peppers on my plate and it was the perfect level of heat for my taste.

My favorite flavors these days are found in Asian foods and I am always looking for more stir fry ideas. Rasa Malaysia is an awesome website full of easy authentic Chinese recipes. The ingredients in this recipe are a little different from what I was used to, but they were all very easy to find at the Asian market.

Recipe notes: Black Soy Sauce is thick and almost syrupy and just the teaspoon of it in this recipe made a difference. I didn't purchase the black vinegar, because I wasn't convinced that 1/4 teaspoon was going to make or break the recipe. I subbed in the balsamic, which was the closest thing I could find and it worked great. These dried red chiles are very small, not like the Mexican Red Chiles used here. These were labeled Thai chilies and they are only about 1" long.

Kung Pao Chicken
recipe adapted from Rasa Malaysia
Yield: 3 servings

Stir-fry Ingredients:
1 lb boneless skinless chicken thighs, cut into 1/2" - 3/4" pieces
3 tablespoons roasted peanuts
6-10 dried red chilies, de-seeded and split in half lengthwise, I used 8 and it was plenty of heat for us.
3 tablespoons light flavor olive oil or coconut oil
1" fresh ginger, cut into matchsticks
2 cloves garlic, sliced very thin
1 stalk scallion or green onion, sliced thin

Marinade Ingredients:
1 tablespoon arrowroot or cornstarch
2 teaspoons soy sauce
1 tablespoon rice wine
1 teaspoon light flavor olive oil

Sauce Ingredients:
1 1/2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar or balsamic vinegar
2 tablespoons water
1 teaspoon arrowroot or cornstarch

Combine the chicken with the marinade ingredients and toss to coat. Let rest for 30 minutes. Whisk together the sauce ingredients and set aside. Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the chicken and cook until lightly browned and almost cooked through, about 3 minutes. Remove the chicken to a plate and add the remaining 2 tablespoons of oil to the skillet.

Place the skillet back on the stove and warm again until it is almost smoking. Add in the ginger and garlic and stir to coat. Add the chilies and stir fry until they are aromatic, about 2 minutes. Add the chicken back to the skillet, along with the peanuts. Toss together a few times and then add the sauce, stirring until the chicken is well-coated. Cook about a minute to slightly reduce the sauce and then add the scallions. Stir to combine and then serve over hot rice. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Roasted Green Beans

Chocolate Covered Candy Cane Marshmallows

Fluffy, chewy marshmallows, topped with a generous layer of dark chocolate and crunchy candy canes was the result of inspiration that hit in the midst of multiple holiday baking projects. While I was cutting apart a batch of marshmallows this morning; I spied a bowl of melted dark chocolate left on the counter from dipping the Dark Chocolate Coconut Macaroons. One thought led to another and I decided to play with that combination.

I set aside a dozen or so marshmallows, drizzled the last of the chocolate over the tops and then crushed a candy cane and sprinkled it across the chocolate. I set the finished marshmallows in the refrigerator until firm.

Once firm, I transferred these to an airtight container in the refrigerator. I have no idea how long they might have lasted that way. Within 24 hours, these marshmallows were long gone. However, I'm sure they would have been fine for several days at least.

These were every bit as delicious as they were cute! I'm making more this week for gifts, because I enjoyed them so much. Enjoy!

Apple Pie Baked Oatmeal

When my boys requested oatmeal for the third time last week, I decided to make something new. We love our Apple Cinnamon Oatmeal and it is still one of my personal favorites. So, this time, I decided to try a baked version of that oatmeal that would really play up the apple pie flavor. The soft apple slices and the tender oats were delicious together. Replacing the oil with applesauce gives the oatmeal a slightly deeper apple flavor. Brown sugar along with a dash or two of holiday spices made this recipe exactly what I wanted.

This oatmeal will hold its shape in slices if you bake it in a 7x9 or 8x8 pan. You can also bake it in a 9x13 pan and it will just be a little bit thinner. If you prefer, it can also be scooped out of the dish and crumbled into each bowl. Remember to adjust the time as needed, depending on the size pan you use. Suggested times are included below.

Apple Pie Baked Oatmeal
Yield: 6 servings

3 cups old fashioned oats
1/2 cup light brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1 cup applesauce, this Brown Sugar Cinnamon Applesauce would be perfect with this
1/2 cup milk
2 medium apples, peeled, cored and sliced thin

Preheat the oven to 350 degrees. Grease your baking dish very well with butter. Combine all the dry ingredients in a large mixing bowl. Then add the eggs, applesauce and milk, stirring after each addition. Fold in the apple slices.

Pour the oatmeal mixture into your baking dish or dishes. Bake a 7x9 pan for about 30 minutes, muffin cups for 20 minutes, deeper ramekins (like the one pictured above) will take about 35 minutes to cook. The oatmeal is finished baking when an inserted knife comes out with moist oatmeal crumbs. Let cool for just a few minutes before serving warm. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Caramelized Onion Chicken Soup

Pork Carnitas Hash

After eating Pork Carnitas for dinner, I knew immediately what I wanted for breakfast. This was a hit with all of my boys as well. The bits of pork crisped up again in the skillet and the potatoes browned within minutes. Could there be a better way to eat leftovers? Just ask the Big Dude, if you don't believe me. Larry is the master of turning dinner leftovers into fantastic breakfasts.

Pork Carnitas Hash
Yield: 4 servings

2 cups cooked Pulled Pork Carnitas, roughly chopped into 1/2" pieces
3 cups Roasted Breakfast Potatoes
4 eggs
2 tablespoons butter
kosher salt, to taste
freshly cracked black pepper, to taste

In a large skillet, melt 1 tablespoon butter over medium high heat. Add the potatoes and spread them out in a layer across the pan. Let them cook and begin to brown for 2-3 minutes and then stir and spread them out again. Season to taste with salt and pepper. Cook another 1-2 minutes and then add in the meat. Stirring occasionally, cook for 2 minutes or so, until everything is hot and crispy. Remove to a plate and cover to keep warm.

Add a tablespoon of butter to the skillet, allow it to melt over medium heat and then add the eggs. Cook the eggs until they are as done as you like. We enjoy ours soft and runny over the hash. This would also be great with scrambled eggs, so feel free to change it up however you like them best.

Divide the hash between 4 plates and top with the eggs. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Ham and Pineapple with Balsamic Brown Sugar Glaze

Pulled Pork Carnitas

Pork Carnitas are bites of pork that are cooked until melt in your mouth tender; then the pork is roasted at high temperature just until caramelized and crisp on the edges. Carnitas literally translates to "little meats." This was a big hit with the whole family and I know that I'll be making this pork for years to come.

For all the length of the recipe, the actual work involved was less than 20 minutes. This time, I served the pork on it's own with potatoes. It would be delicious on rice or stuffed into tacos or burritos. I could hardly stop sampling this meat as I was snapping a picture before serving our plates, it really is that good.

Pulled Pork Carnitas
recipe slightly adapted from Cooks Illustrated via My Kitchen Escapades

4 lb boneless pork shoulder or butt roast, fat trimmed slightly and then cut into large 2" cubes
1 onion, ends cut off, halved and peeled
the juice of 1 medium orange or 4 tiny clementines (save the spent halves)
2 tablespoons fresh lime juice
2 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano

Adjust the onion rack to the lower middle of the oven. Preheat oven to 300 degrees. Combine all the ingredients (including the spent orange halves) in a dutch oven or a large pot with an oven-safe lid. Bring the pot to a simmer over medium high heat. Once the pot is simmering, move the pot to the oven and cook for about 2 hours, until the meat is fork tender and falling apart.

Remove the pot from the oven and preheat the oven to broil. Use a slotted spoon or a set of tongs to remove the meat from the pot and place it on a large foil lined baking sheet. Remove and discard everything else in the pot, leaving only the liquid. Place the pot over high heat on the stove, for about 10-20 minutes. Boil it until the liquid is thick and syrup-like. There should be about 1 cup of liquid left in the pot.

While the liquid is boiling and reducing, use the tongs or a pair of forks to very gently pull each piece of pork into 3 pieces. Avoid shredding the pork at this point, it will be very tender. Once the liquid has become thick and syrup-like, remove from the heat and place the pork back into the pot with the liquid. Gently fold the pieces into the liquid and try not to break them up further.

Transfer the coated pork back onto the baking sheet, spreading it in just one layer across the pan. Place the baking sheet back in the oven on the same lower middle shelf. Broil for 6-8 minutes, until the meat is quite browned and slightly crispy on the edges. Remove from the oven and use your tongs or a large spatula to flip over each piece. Return the pan to the oven and broil the other side for 6-8 minutes, until both sides are well-browned and the edges are crisp. Serve immediately. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Roasted Broccoli with Pecorino Romano

Turtle Cheesecake with Caramel, Chocolate and Pecans

This is a dessert that gets talked about long after the plates are cleaned. I make it only once or twice a year and it is always by request. The cheesecake starts with an oreo cookie crust that is covered in caramel sauce, then a layer of creamy cheesecake. Once cooled, it is sprinkled with toasted pecans and drizzled with both caramel and chocolate.

Just the smallest sliver really is a serving. Decadent, rich and worthy of any special occasion, this is a masterpiece of a cheesecake. I'm happy to tell you that this cheesecake is much MUCH easier to make than you expect!

Turtle Cheesecake with Caramel, Chocolate and Pecans
recipe adapted from Philadelphia Cream Cheese
Yield: 16 - 24 servings

12 oreo chocolate sandwich cookies, about 1 cup finely crushed
3 tablespoons butter, melted
3/4 cup caramel sauce, I used this homemade caramel sauce
3 (8 ounce) packages of cream cheese
3/4 cup sugar
1 tablespoon vanilla
3 eggs
1/4 cup dark chocolate or semi sweet chocolate chips, melted
1/4 cup chopped pecans, toasted if desired

Preheat oven to 325 degrees. Crush the oreo cookies in a large freezer weight ziploc bag. You can use a rolling pin or mallet to crush them. Or, you can quickly pulse them in a food processor. Combine the crumbs with the melted butter and press the mixture into the bottom of a spring-form pan. Pour 1/2 cup of the caramel sauce over this crust and spread it across the crust lightly with a spatula. Refrigerate this crust for 10 minutes.

Beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended. Pour this mixture over the refrigerated crust. Place the spring-form pan on a large baking sheet prior to placing it in the oven. (If you line the baking sheet with foil first, clean up will be a breeze.) Some of the caramel in the crust will drip through the pan onto your oven if you forget this step.

Bake 65 - 70 minutes, until the center is almost set. Run a knife around the edges of the pan while it is still warm. Let cool at room temperature and then refrigerate 4 hours or overnight before removing the sides of the pan.

Once the sides of the pan have been removed, sprinkle the pecans across the top of the cheesecake and then drizzle with the remaining caramel and the melted chocolate. Store remaining cheesecake in the refrigerator. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Brown Sugar Whole Wheat Shortbread

Cranberry Almond German Pancakes with Orange Sauce

German Pancakes are one of our favorite weekend breakfasts. A cross between a souffle and an omelet, this version is loaded with tart cranberries and almonds and then drizzled with a sweet orange sauce. While German Pancakes look and taste like a fancy breakfast, they require less effort than traditional pancakes. Simply whisk the ingredients together, pour into a hot buttered pan, bake and serve. While they are baking, you'll have time to make coffee, clean up the kitchen and set the table.

Cranberry Almond German Pancakes - Gluten Free or Not
Yield: 4 servings

1/3 cup, plus 2 tablespoons brown rice flour *
1/4 cup tapioca starch *
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
6 eggs, lightly beaten
4 tablespoons butter
1 cup fresh cranberries
1/4 cup sliced almonds
powdered sugar for dusting
Sweet Orange Sauce for serving
* if you do not need a GF version of this recipe, simply substitute 2/3 cup AP flour for the items marked with an *

Preheat the oven to 500 degrees. Whisk the dry ingredients in a mixing bowl. Add the milk and eggs and whisk again to combine. Divide the butter and place 2 tablespoons of butter in the bottom of two pie plates. Place the pie plates in the oven until the butter has melted. When it is bubbling hot, using hot pads, remove the pie plates from the oven and carefully tilt them to coat the bottom and sides of each pie plate.

Sprinkle the almonds in both pie plates with the butter. Divide the cranberries between the two plates and then pour the pancake mixture equally into both plates. Place them back in the oven and reduce the temperature to 425 degrees. Bake for 18 minutes, until the sides are puffy and lightly browned. Using hot pads, remove from the oven and loosen the sides with a spatula. Place a large plate on top of the pancake. Invert the pie plate over the plate to release the pancake. Dust with powdered sugar, slice and serve drizzled with Sweet Orange Sauce. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Overnight Baked Oatmeal with Fresh Cranberries

Sweet Orange Sauce

This Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother served this sauce over her German Pancakes and Crepes. Every time I make it, I remember fantastic breakfasts in her home. We pour this sauce over pancakes, waffles, crepes, German pancakes and just about any other sweet breakfast food.

I will be posting a special holiday German Pancake recipe tomorrow to pair with this sauce, it is loaded with seasonal flavors and it is one of my favorite breakfasts I've made in months.

Sweet Orange Sauce
Yield: 2 cups

1 1/3 cups water
1/3 cup orange juice concentrate*
3/4 cup sugar
2 tablespoons arrowroot or cornstarch
1/4 teaspoon kosher salt
Optional: 1 tablespoon butter

Whisk together the dry ingredients and set aside. Combine the water and the orange juice concentrate in a small saucepan over medium heat. Whisk them together and then add the dry ingredients. Cook the mixture, stirring frequently, until the sauce is clear and thickened. This should take about 8-10 minutes. Remove from the heat and stir in the butter. Serve warm and Enjoy!

Any remaining sauce will keep well in the refrigerator for up to a week.

* I buy orange juice concentrate only to make this recipe. You can open the can of concentrate, remove what you need and transfer the remaining amount to a mason jar. Then simply place it back in the freezer until you need it again.

Click here for printable recipe

ONE YEAR AGO TODAY: Roasted Sweet Potatoes and Pineapple

German Apple Pie

This apple pie has the distinction of being not only the most memorable apple pie I have eaten, but also being the easiest apple pie I have ever made. I had never made an apple pie with cream before this one and I was happy to find that the cream made the pie not only richer, but smooth and truly unique as well. I served this pie at room temperature, completely by itself. (It really does not require whipped cream or ice cream.)

* I'm including directions for a gluten free pie crust. If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.

German Apple Pie
recipe adapted from cbsop.com via The Blond Duck

6 medium apples, peeled, cored and sliced, I used granny smith apples
1 cup sugar
1/4 cup flour, I used brown rice flour
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 cup heavy cream
(1) prepared pie crust (gluten free pie crust recipe here)

Press the pie crust into the bottom of a deep 9" pie plate. Crimp the edges (if you are feeling fancy) or simply smooth the edges until they are relatively smooth. Whisk together the dry ingredients and sprinkle over the apples in a large mixing bowl. Stir to coat all the pieces and then place the apples into the pie crust. Pour the cream over the apples and bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 55-60 minutes. Cool completely before serving. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Pumpkin Mousse

Mushroom, Pepper and Sausage Ziti Marinara

Vegetable loaded marinara sauce with a full pound of mushrooms, lots of colorful bell peppers, spicy Italian sausage and just a handful of pasta thrown into the mix; this dish was a great way to satisfy my craving for Italian food. Ready and on the table in about 30 minutes, this is a quick and easy weeknight meal.

Mushroom, Pepper and Sausage Ziti Marinara
Yield: 6-8 servings

8 ounces of a small shaped pasta, I used a brown rice ziti
1 lb spicy Italian sausage
16-20 ounces baby bella or crimini mushrooms, quartered or cut into sixths
2 large yellow and red bell beppers, chopped into 1/2" pieces
1 small sweet yellow onion, chopped into 1/2" pieces
2 tablespoons butter
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon granulated garlic, adjust to taste
1 quart Five Minute Marinara Sauce (recipe copied below)
finely shredded Parmesan or Pecorino Romano cheese for topping

Cook the pasta until it is the tenderness that you desire. Drain and rinse the pasta with cold water to stop it from continuing to cook while it cools. Melt the butter in a large skillet or dutch oven over medium heat. Add the onion and cook, stirring occasionally, for a few minutes, until it begins to soften.

Add the bell peppers and the mushrooms. Sprinkle with 1/2 a teaspoon of salt and continue sauteing until the peppers soften and the mushrooms are browned and tender. Drain any liquid from the pan and sprinkle with the remaining salt and the garlic. Saute for just a minute more and then transfer to a waiting bowl.

Add the sausage to the pan, cook and crumble it over medium heat. Drain any grease and then add the cooked vegetables to the pan with the meat. Stir to combine and make sure everything is still hot. Pour the marinara sauce into the pan and stir to coat everything well. Add the cooked pasta and stir gently to combine.

Serve immediately, with cheese sprinkled on each serving. Or, transfer the mixture to an oven safe dish, top with cheese and bake in a hot oven for just a few minutes, until the cheese has melted. Enjoy!

Five Minute Marinara Sauce
Yield: 1 quart
1/4 cup extra virgin olive oil
3/4 - 1 1/2 teaspoons crushed red pepper flakes, the full amount makes a very spicy sauce
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, minced or finely chopped
1 28-ounce can crushed red tomatoes (not diced, not pureed, not whole, no additional seasonings at all)
zest of one lemon

Combine the olive oil, pepper flakes, salt and garlic in a cold saucepan. Stir while you heat the pan over medium high heat. Saute for 45 seconds to a minute, just until everything is fragrant. Avoid letting the garlic turn brown. Stir in the tomatoes and heat to a gentle simmer, this should only take a couple minutes.

Remove from the heat and taste the sauce. If it needs more salt, add it now. Stir in the lemon zest and taste again. Try not to eat the entire pot of sauce with a spoon.

Click here for a printable recipe
Click here for printable sauce recipe 

ONE YEAR AGO TODAY: Soft Eggs Over Thyme Marinara Sauce

Simple Gluten Free Pie Crust

Tender and flaky as a traditional pie crust, this recipe is exactly what I hoped to find. There are a few tricks that will help you achieve a flaky crust:
* Make sure your butter and water are as cold as possible.
* Work quickly and avoid over working the dough, lumps of butter are a good thing in a pie crust.
* Use as little water as possible to hold the dough together, too much water will create a tough crust.
* Press the dough out between sheets of wax paper, don't even mess with rolling it out on it's own. The paper will also help with transferring the dough to the pan.

* If you are not in need of a gluten free crust, I have also made this all-butter pie crust recipe and I loved it.

Simple Gluten Free Pie Crust
recipe adapted from Simply Gluten Free

1/2 cup butter or 1 stick of butter, frozen (I've used butter straight from the refrigerator as well, but the freezer is easiest)
2-4 tablespoons ice cold water (fill a glass with ice and water and use the icy water)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 tablespoons sugar
1 teaspoon kosher salt

Combine the flours, sugar and salt in the bowl of a food process and pulse a couple times. Using a cheese grater, grate the butter and then add it to the flour mixture. Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.

With the processor running, add just 1 tablespoon of water at a time, until the mixture barely clumps together. You should be able to squeeze a small bit of the dough together and have it hold it's shape. Try to add as little water as possible.

Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc. Press it into a rounded disk shape. Remove any air from the bag and refrigerate at least an hour before using. This can be kept in the refrigerator for 2-3 days.

When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out. Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour. Place the dough on the prepared paper. Sprinkle the dough very lightly with flour and place another sheet of paper on top. Using your hands or a rolling pin, press the dough out until it is roughly a circle.

Remove the top paper and place an inverted pie plate over the dough. Flip the plate over with the dough lightly pressed into it. Carefully peel off the second sheet of paper and gently press the crust into the pie plate. If the dough splits or breaks off, just press it back together. If you have enough of an overhang, you can make a decorative crust and flute the edges slightly. My pan was slightly over-sized, so I didn't have a lot of crust left at the top of the pan this time. Finish the pie according to directions. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Pumpkin Mousse

Marshmallow Marry Me Cookies

Chewy, gooey, marshmallow-y chocolate chip cookies are a very fun way to put a twist on
our favorite chocolate chip cookie, the I Want To Marry You Cookie. The cookie dough can be made with the traditional recipe or with the gluten-free version. They are both delicious. These cookies were inspired by the abundance of Homemade Marshmallows in my house and a desire to make something fun for the kids.

Were these cookies messy? yes. Difficult to make? Moderately, but really not too hard. More time consuming that the average scoop and bake cookie? It did take a little longer to make these, but the fun of a gooey marshmallow filled chocolate chip cookie was well worth the effort.

Marshmallow Marry Me Cookies
Yield: 3 dozen large 3-4" cookies

(1) batch of traditional or gluten free cookie dough
18 large marshmallows, cut in half, I used these Vanilla Bean Homemade Marshmallows

Set a plate or tray next to the bowl of cookie dough. Scoop a 2-3 tablespoon size ball of cookie dough and place it in the palm of your hand. Make an indent in the center and press the marshmallow piece into it. Smooth the dough around the marshmallow and then place the ball of cookie dough onto a plate or tray. Once the cookie dough has all been stuffed with marshmallows, place the balls of dough into the refrigerator to chill for at least an hour.

Preheat the oven to 325. Place the cookie dough balls onto a parchment or silpat lined tray (this is required, or the cookies will stick to the tray). I only placed about 8 cookies on each full size baking sheet. These cookies will spread out a good bit. Bake for 12 minutes. Remove from the oven and leave them on the baking sheet to cool completely. If you are using parchment paper, you can simply lift the parchment paper at one end and slide it onto a cooling rack. Do not attempt to move the individual cookies off the sheet until they are completely cool.

When they are completely cool, store them in an airtight container. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Pasta Soup with White Beans and Sausage

New Mexico Green Chile Sauce

The question "Red or Green?" is heard frequently in NM restaurants. Wikipedia even lists it as the State Question for NM. My choice is almost always green while my kids choose red or green depending on their mood. My husband's favorite is "Christmas," a combination of both green and red chile sauces on the same plate.

There is a world of difference between a homemade sauce and a canned version. This green chile sauce is incredibly flavorful with as much heat as you desire; just purchase mild, medium or hot green chile. This sauce can be made thick enough to scoop or thin enough to pour. I made mine nice and thick, so that I could freeze the extra and not take up more space than necessary in the freezer. I simply added water to thin the sauce slightly as I was pouring it into enchilada layers. The thicker sauce is delicious just the way it is, served on eggs for Huevos Rancheros or in a burrito or burrito bowl.

If you have access to it, Hatch Green Chile is the most flavorful of any green chile pepper I have ever tasted. If you don't live in NM or have access to Hatch chiles, Anaheim chile peppers are direct descendants of NM chile peppers. Anaheim peppers are grown and harvested year round in Anaheim, CA and they are available across the country throughout the year. NM grown Hatch green chiles are only harvested once a year. This explains why many of my NM friends (and myself included) dedicate full shelves of their freezer for storing the roasted green chile throughout the year!

I wanted a smoother sauce this time, so I used a small food processor to quickly mince the onions and peppers. Just a few pulses and it was done. If you prefer a chunkier sauce, you can chop by hand and make the pieces as small or large as you like.

New Mexico Green Chile Sauce
recipe loosely adapted from MJ's Kitchen
Yield: 36 ounces or approximately 4 1/2 cups

2 tablespoons light flavored olive oil
1 medium onion, finely diced
4 large cloves of garlic, minced
2 packed cups green chile, roasted, peeled, seeds removed and finely diced, (this was approximately 1 1/2 lbs roasted green chiles)
2 tablespoons flour, I used a brown rice flour, all-purpose will work as well
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon dried oregano
1/2 - 1 teaspoon kosher salt, adjust to taste
2 cups water

In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.

Add 1 cup of water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chile and the rest of the water. Bring to a boil and then reduce to a low simmer for 15 minutes. Use within 3-4 days or freeze until needed. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Sauteed Cabbage Ribbons with Sausage and Thyme Marinara

Dark Chocolate Dipped Coconut Macaroons

Always a hit when tucked inside boxes of Christmas sweets, these are a rich, sweet, chewy cookie that is almost a candy. The bittersweet chocolate balances the sweetness of the coconut and the flavors work very well together. I've made these macaroons at Christmastime for the past 3 years. If you love coconut anywhere near as much as we do, you will absolutely fall in love with these cookies.

* These cookies freeze perfectly. I tuck them into freezer-safe ziplocs and remove as much air as possible. I've frozen them for up to two months at a time and they taste the same as fresh each time. Simply thaw at room temperature for about an hour before serving.

Dark Chocolate Dipped Coconut Macaroons
recipe from Two Peas and Their Pod
Yield: 18-20 cookies

2/3 cup sweetened condensed milk
1 egg white
1 1/2 teaspoons vanilla
1/8 teaspoon kosher salt
3 1/2 cups sweetened coconut
6 ounces bittersweet chocolate, I used 60% dark chocolate Ghiradelli chips

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat mats. In a large mixing bowl, combine the milk, egg white, vanilla and salt. Stir to combine well. Add the coconut and stir again.

With a medium size scoop or a couple of spoons, scoop 1 1/2 - 2 tablespoon size mounds of the coconut mixture onto the baking sheets. Once the cookies have all been scooped onto the sheets, use your hands to press them firmly into mounds that have a peak at the top.

Bake for 15 - 20 minutes, until the coconut looks toasted on top of the cookies and they are lightly browned. If you are baking both sheets at the same time, rotate the trays half way through the baking time. Remove from the oven and cool for at least 5 minutes on the baking sheets. The cookies should be firm and set. Remove to a wire rack to finish cooling.

Once the cookies are completely cool, melt the chocolate in a small glass bowl. Microwave the chocolate at 50% power, stirring every 30 seconds. Once it is smooth and completely melted, lay out a fresh sheet of parchment or wax paper on a baking sheet. Dip the bottom of each cookie in the chocolate and then place the dipped cookies on the paper to dry.

Place the finished cookies in the refrigerator to harden or allow them to harden at room temperature. You can drizzle the cookies with extra chocolate if desired. Store the macaroons in an airtight container in the refrigerator. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Peanut Butter Chocolate Chip Cookie Bites - Naturally Grain Free

Spanish Cafe con Leche

A few years ago, my little sister vacationed in Spain with her husband. They both returned home with a love for cafe con leche. I have never been a coffee drinker, but that changed as soon as I tasted this drink. The very next morning after I returned from visiting them, I ordered my own stovetop espresso pot and a milk frother. For the past year, I have been brewing my own cafe con leche almost every morning. I love it.

I have served this to friends and family numerous times and it has been much loved. I have a couple friends that joke about coming back to visit and staying longer, just to enjoy this every morning. This is not merely an at home substitute for fancy coffee-shop lattes, this drink puts those coffees to shame.

Cafe con leche is Spanish for coffee with milk. It is a hot coffee drink made with espresso and scalded milk in approximately a 1:1 ratio. Sugar is added according to taste. I like mine fairly sweet and my sister prefers hers barely sweetened at all.

I am providing links to some of the equipment I use, but I am not an affiliate of any of the companies. I bought both of my sets through Amazon, although I have recently seen the Bialetti Moka Express at Target as well. (yes, I have an espresso maker and milk frother for the cabin as well - I mentioned I was hooked on this drink, right?)

Cafe con Leche
yield: 1 large or 2 small cups

Equipment needed:
Bialetti Moka Express stovetop espresso maker (directions are for the 3 cup size*)
1 milk frother, I use this simple battery operated frother and this style works as well

Ingredients:
1 tablespoon good quality espresso, I use Lavazza
1-3 teaspoons sugar (If I have it on hand, I use this homemade vanilla sugar.)
2/3 cup milk

Fill the bottom portion of the espresso pot with water, to just below the valve. Place the filter into the pot and scoop 1 tablespoon of espresso into the pot. Screw the top half of the espresso make onto the bottom half and then place the filled pot onto a stove burner. Place it with the handle facing off the side of the burner, so that it doesn't get too hot. (You will still need a hot pad!)

Set the burner to medium (medium high on my current stove, but I used medium on my other stove). Within about 10 minutes, the espresso will have pushed through the filter and filled the top of the pot. Remove it from the heat as soon as the pot is full, do not let the espresso boil or it will burn.

While the espresso is heating, place the sugar in a large cup or divide it between two small cups. Pour the milk into a large 2 cup measuring cup and warm it for about 90 seconds in the microwave. Or if you are using the stovetop to scald the milk, start it on low when you start the espresso.

When the espresso is finished, pour it over the sugar and stir for a few moments to dissolve the sugar. Froth the milk until it has doubled in size and then pour the foamy milk over the coffee. Stir to combine. Serve hot and Enjoy!

* Please note that this is an espresso maker, not a regular coffee pot. The "3 cup" size produces only 6 ounces of espresso, enough for 1 large or 2 small cups of cafe con leche.

Click here for printable recipe

ONE YEAR AGO TODAY: Vanilla Bean Mashed Sweet Potatoes