Baking With Buddy: Crockpot Cheeseburgers

20150107_171558In browsing through Pinterest, I found a new recipe–Crockpot Cheeseburgers. While I was a little turned off at the thought of using Velveeta Cheese (I’m fairly certain there’s nothing even remotely close to actual cheese in there), I figured I could get through it this one time. So I whipped out my crockpot, easily one of my favorite kitchen appliances, and it was on to cheeseburger land.

The recipe I used comes from Recipes That Crock, but it originates from Gooseberry Patch, and like usual, I made some adjustments to suit my tastes. Here’s the basic recipe, along with my substitutions in red:

Ingredients

  • 1½ lbs Lean Ground Beef (I used one pound of ground turkey instead to try to offset the less than healthy Velveeta)
  • 3 Cloves Garlic- Pressed and Divided (I used minced garlic instead. I very rarely keep garlic cloves in the house.)
  • ¼ tsp Salt
  • ½ tsp Pepper
  • 8 oz Velveeta Cheese- Cubed (or a tad bit more for a cheesier sandwich) (I used 8 oz. of the 2% milk Velveeta)
  • 2 Tbsp Milk (I used organic 2% milk)
  • 1 Onion- Finely Chopped Onion (I used diced yellow onion)
  • 8 Pretzel Rolls-Split (or Hamburger Buns) (I skipped the buns being that I’m gluten free)
  • Garnish- Mustard, Ketchup, Mayo, Pickles, Tomato, Etc.
  • I added a can of organic diced tomatoes

20150107_172306The recipe itself is fairly simple. You brown the beef in a skillet with one clove (or the equivalent to) one clove of garlic along with the salt and pepper. Once brown, you drain the beef and place it in the crockpot with the rest of the ingredients, minus the buns (if you opt to use them) and any garnishes you plan to use. Cover and cook on low for 5-6 hours.

When finished, either plate it, like I did or use a bun to create a cheeseburger topped with the garnishes of your choosing.

I will say, be careful about the amount of time you cook it. You want the cheese to be melted, but still somewhat thick. If you cook it too long, the cheese will become too thin. I could have probably cooked mine a little less and I went with five hours. I would have liked the cheese to be thicker and thus more like a cheeseburger and less like a soup. That’s really my only complaint. It had a good taste to it, it was just a little runny and maybe some of that would have been helped by using a bun. I may opt for a gluten free bun next time and will cook it a little less. The hamburger is already brown when it goes into the crockpot, so there’s really no harm in shortening up the cooking time.20150107_183044

I do not own this recipe. This post reflects my experience with it.
Advertisements

Baking with Buddy: Grilled Chicken Squash and Zucchini Bake

One of my favorite things to do on a Saturday morning is visit the local farmer’s market. I take my Thirty-One Market Tote and head out with my husband to find some produce. Recently, we picked up zucchini and squash, two vegetables I absolutely love. I usually saute them, but I wanted to try something a little different. Behold, the grilled chicken squash and zucchini bake!

20140707_202856

I found a recipe on Relish.com for a squash and zucchini bake and then tweaked it. Here’s that recipe:

Ingredients

4 small zucchini, diced (about 3 cups total)
2 cups (about 5 1/2 ounces) club cracker crumbs
2 tablespoons butter
3 eggs
1 small onion, grated
1/2 cup 2% reduced-fat milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish.
  2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander.
  3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top.
  4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
  5. Bake, uncovered, 35 minutes, or until golden on edges.

As I’ve mentioned before, I’m gluten free so the first thing out the door were the cracker crumbs. Instead, I substituted in two cups of gluten free bread crumbs. I then used organic eggs and milk and reduced fat cheese. I didn’t buy enough squash and zucchini at the market, so I added in some organic ones purchased at Wegmans. I also added in Bare Naked chicken tenders.

20140707_184607

Here’s my recipe:

1 package of Bare Naked chicken tenders

2 zucchini

2 squash

2 cups (about 5 1/2 ounces) gluten free bread crumbs

2 tablespoons organic unsalted butter

3 organic eggs

1 small onion, grated

1/2 cup 2% organic milk

1 cup shredded reduced fat Cheddar cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. I figured the chicken would add some size to the dish and I didn’t want it to be too thick so I used my Pyrex 9 x 13 baking dish. I sprayed it with Pam Organic Olive Oil to keep the casserole from sticking.
  2. Melt one tablespoon of organic butter in a large skillet and add chicken, cook until golden brown.20140707_190613
  3. While the chicken is cooking, slice the zucchini and squash into triangular pieces. I first cut it into slices and then cut those slices into fourths. Why? I don’t know, it just seems to be the best size for a casserole. You don’t want the chunks to be too big.20140707_190817
  4. Bring 4 cups water to a boil in a large saucepan. Add zucchini and squash; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander. 20140707_193821
  5. With the zucchini and squash ready, the chicken should be finished cooking. Put the grilled tenders into a food processor (I used the 7-cup Cuisinart Food Processor (which I love)) and pulse them until finely chopped.
  6. Press the bread crumbs on the bottom of the prepared Pyrex dish to form a crust and dot it with the remaining butter.  Spoon zucchini and squash on top.20140707_192518
  7. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and squash and sprinkle with remaining 1/3 cup Cheddar and Parmesan. 20140707_195024
  8. Bake, uncovered, 35 minutes, or until golden on edges.
  9. Enjoy!

20140707_203207

I absolutely loved this dish and I hope you will too. It offered a new way to cook some old favorites. Let me know if you try it. I want to hear what you think!

Baking with Buddy: Parmesan Crusted Tilapia

Let’s talk about fish baby, let’s talk about you and me…20140630_200759

If I haven’t mentioned it before, I’m a huge fish fan. Really, I’m a big fan of seafood in general, but I love trying different types of fish, from the more fishy options to the less fishy options, like tuna and even, I know forgive me here, fish sticks.

images

Tilapia is an easy go-to for nights when I want to eat healthy, but also have something that tastes well and isn’t complicated. My favorite tilapia recipe has to be this one from Rachel Ray:


Parmesan-Crusted Tilapia

20140630_200421Makes: 4 servings

ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 2 teaspoons paprika
  • 1 tablespoon chopped flat-leaf parsley
  • tilapia fillets (about 1 pound total)
  • lemon, cut into wedges
directions

  1. Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with oliveoil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.20140630_202915

See? So easy! I actually cut the recipe down to make only two fillets and skip the lemon wedges. I use Simply Balanced fish because it’s sustainable and also I can avoid the disaster that is Fukushima seafood. I know there’s conflicting reports on that, but I’d like to err on the side of caution. I want my fish to have two eyeballs, not ten. Plus, this time, I didn’t have grated Parmesan and used shredded Parmesan instead. It worked, but the cheese browned more than the grated usually does. Also, I don’t use a foil-lined baking sheet. Instead, I use a shallow Pyrex baking dish sprayed with non-stick Pam Organic Olive Oil. Comes out perfectly. You know you want fish now…

first-date-dont-order-too-much-gif

 

I do not own this recipe. This post represents my own experience and take on it.

DIY Fourth of July: Gigantic Patriotic Cookie

20140704_181919It’s here! It’s finally the fourth of July! If you’ve been following my posts, you should be all decorated. Now, you need dessert. Enter the gigantic, festive cookie! Seriously, it’s so big, it actually spilled over the sides of my pan and I’ll need to de-cookify the oven. Moving on… I used a recipe from Around My Family Table and tweaked it. Here’s the portion I used:

Giant Patriotic Chocolate Chip Cookie {Gluten Free/Vegan}

 1-2 batches of chocolate chip cookies, prepared as directed, but not baked

  • Preheat oven to 350 degrees and spray cookie/pizza pan with nonstick cooking spray.
  • Prepare cookie mix according to package/recipe instructions. (You will probably need two mixes to fill the pan.) Spread cookie dough evenly in pan, pressing all the way to the edges. Bake for 15 minutes and then check every few minutes until cookies are baked and almost fully set in the middle.
  • Remove from oven and let cool completely.
  • Decorate with red white and blue icing
20140704_161244
 
Their recipe calls for handmade icing. I wasn’t feeling up to that so I decided to cheat and purchased Wilton icing instead. As a tip, you’ll need one tube for the blue and two tubes for the red. I found this out the hard way when I was halfway through decorating and ran out of icing.
 
tumblr_m9o9wpIslj1qip73ao2_250
 
For the cookie itself, I used two boxes of Betty Crocker Gluten Free Chocolate Chip Cookie Mix. Each box requires one stick of butter (I used Simply Balanced Organic Unsalted Butter), one egg (I used brown eggs) and one teaspoon of gluten free Vanilla (I used McCormick).
  • 20140704_162925Following the directions from the original recipe, I prepared the two boxes of cookie mix using my KitchenAid Mixer. If you don’t have one, break down and buy one. You’ll love it and, if you look hard enough, you can find them at a great price thanks to sales. I also used the KitchenAid Flex Edge Beater which actually scrapes the bowl as you mix. My parents gave me the attachment as part of a Christmas gift and I love it. I don’t have to occasionally stop the mixer to scrape the bowl.
  • Once the mix was prepared, I scooped it into my Chefmate Pizza Pan. You really have to press down on the dough and work it a bit to get it to spread out and fill the entire pan, up to the edges.20140704_163555
  • Bake your massively large cookie for about 15 minutes at 350 degrees. There’s almost a little too much dough for the pan, so the cookie will spill over when it’s baking. I actually left it in the pan once it was done cooking and trimmed around the edges to make it perfectly round. It was far too heavy to try to move onto something else.
 
tumblr_m9o9wpIslj1qip73ao3_250
 
 
  • Let the cookie cool completely before decorating. This is a perfect time to eat the pieces that you trimmed off.
 
giphy
 
 
  • Using the blue icing, draw the square for the flag and fill it in. You can use a butter knife dipped in water to help evenly spread the icing.
  • 20140704_172654Using the white icing, draw the stripes, leaving space for the red stripes between. Also, with a star tip, add white stars to the blue square.
  • Fill in the empty space between the white stripes with red, finishing up the flag design.
  • Rejoice in your cookie talent. And, of course, eat it!

Happy fourth of July!

 
 
 
 

Baking With Buddy: Taco Casserole

20140505_213921A few weeks ago I saw a recipe pop up on Facebook that I figured I would try. It didn’t hurt that it was a Mexican dish and I saw it on Cinco de Mayo. I’m not a margarita girl, but I love tacos so I chose to observe the holiday through food, not booze.

I made several substitutions with this recipe because I’m gluten free and also it just seemed a little too unhealthy. Here it is via Food.com.

Taco Casserole

By Dawn Reid on February 03, 2007

  • Prep Time: 0 mins
  • Total Time: 20 mins
  • Servings: 12

Ingredients

    • 1 lb ground beef
    • 1 (1 1/4 ounce) envelopes taco seasoning
    • 1 (10 1/2 ounce) cans mushroom soup
    • 1 (8 ounce) cans beef broth
    • 1 (14 ounce) cans rotel
    • 6 slices cheddar cheese
    • 1 (8 ounce) bags tortilla chips

Directions

  1. Brown ground beef.
  2. Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
  3. Bring to a simmer. Simmer for about 5-10 minutes.
  4. Pour chips into bottom of casserole dish (leave whole).
  5. Pour beef mixture over chips.
  6. Place sliced cheese on top.
  7. Bake at 375° for about 10 minutes or until cheese looks melted.

20140505_211251Ok, so first, I’m not a huge fan of Rotel. Unfortunately, it’s not just tomatoes and spices. Instead, I picked up a can of organic diced tomatoes. I wanted to stick with a canned tomato because it would add more juice than a hand-diced tomato would. The juice is important because it’s very hard and very expensive to find a gluten free mushroom . Because of that, I eliminated it altogether. To get more of a Rotel flavor, I added a diced jalapeno to the diced tomatoes to spice them up a little.

I also used lean ground beef, Wegman’s Organic Beef Broth (love this stuff and always keep it and the chicken broth on hand), low fat shredded cheese instead of cheese slices, Oretega taco seasoning (I know it’s not as good for you as homemade taco seasoning but the flavor is on-point) and all-natural yellow tortilla chips.

20140505_212607Making the dish was super easy. Brown the beef, add the taco seasoning, beef broth and diced tomatoes with jalepeno and bring it to a simmer. I found even without the mushroom soup, the mixture was still too moist so I let it simmer about 15-20 minutes versus the 5-10 the recipe calls for. Meanwhile, I filled the bottom of a Pyrex casserole dish with the corn chips and then poured the meat mixture over them, added the low fat shredded cheese and baked it in the oven for about 10 minutes.

20140505_213207I was pleased with the end result. It was more like nachos than a casserole and would be perfect for a get together. It’s easy to eat and had a great taste. Even with the meat and cheese, it made for a fairly light dinner. I do think next time, I’ll add some shredded lettuce and fresh tomato once it comes out of the oven. Overall, it’s definitely a recipe worth trying, especially if you’re looking for a different take on traditional tacos.

I did not receive compensation for this review nor do I own the original recipe. This post represents my own experience with the recipe.

Baking with Buddy: Crab and Prosciutto Stuffed Peppers

One day last month I came home early due to a migraine. All was not lost, however, because I happened to turn on the television and see Giada. I had never actually watched Giada, but quickly found myself glued to the tube as she created amazing seafood dishes. Girl was speaking to my heart because I love some seafood. I knew I had to try some of these recipes! Behold this post all about Crab and Prosciutto Stuffed Peppers. Amazeballs!

1 pound lump crab meat
1 cup crushed cornflakes cereal
6 ounces thinly sliced prosciutto, chopped into ½-inch pieces
2 tablespoons mayonnaise
4 scallions, thinly sliced (½ cup)
1 large egg, at room temperature
Kosher salt
1/8 to ¼ teaspoon cayenne pepper, optional
2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed
2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed
Olive oil, for drizzling
1 ½ cups low-sodium vegetable or chicken broth
Crab and Prosciutto-Stuffed Peppers

Position a rack in the lower third of the oven and preheat the oven to 400 degrees F.

In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using.

Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.

Transfer to a platter and serve.

Okay so if you can’t tell already, this is an expensive meal to cook. Luckily, I already had some of the ingredients. I had previously picked up a bunch of peppers from the grocery store so I was good on those (two red, one yellow and one orange), plus I already had mayonnaise (I used light mayo), cayenne pepper and chicken broth (Wegman’s Organic). I then went to the local Giant grocery store, which is known for having great seafood, and picked up a can of jumbo lump crab. Yes, I said crab, not krab. Though it was in a can, it was authentic Alaskan crab. It was on sale for $10 so really couldn’t hate on that. I picked up the prosciutto from the deli, which was pretty expensive, about $8 for a half-pound. I probably could have purchased less, since I ended up not using it all. I also picked up a can of Kosher salt, which I didn’t have at home, and some scallions. I also bought a box of Corn Flakes, which I don’t keep at home because they have a little bit of wheat in them. (Holla gluten free!) It’s a minuscule amount, and while I wouldn’t eat a huge bowl with milk, I figured it was okay to use the small amount that was required for this recipe.

20140502_200542With my ingredients purchased, it was time to get my Giada on. I chopped up my prosciutto (use kitchen scissors because you will cut yourself with a knife), and sliced and de-veined/de-seeded my peppers with my trusty KitchenAid Knife. (I love this knife. I seriously refuse to use any other knife in my kitchen for any chopping or slicing.) I cut them in half, which made for a lot of peppers. The meal may be expensive, but my peppers were huge and I ended up with eight stuffed peppers so it worked out.

20140502_203420With the peppers sliced and ready to go, I placed them in a large Pyrex Baking Dish, filled them with the mixture (crab, corn flakes, mayo, egg, half of the prosciutto, scallions, salt and cayenne pepper). I then topped them with the remaining half of the sliced prosciutto, poured the chicken broth in the bottom of the pan surrounding the peppers and drizzled them with some olive oil.

They took about 45 minutes to bake, and with prep time, this recipe is well over an hour so plan ahead. Also, the prosciutto on the top of the peppers does get crispy. Be prepared for that as well. Not really knowing  20140502_201051what to pair them up with (Giada, you left out something here), I cooked up some Zataran’s Garlic and Herb Yellow Rice. I love Zatarans because many of their
products are gluten free whereas some rice brands aren’t. Why companies feel the need to use flour in their flavored rice blends is beyond me. I’m talking to you Uncle Bens! Anyway, when I pulled the peppers out of the oven they smelled amazing. Seriously, they were just heavenly. I placed one each on a plate (mine and my husband’s), added a scoop of rice and we ate. The peppers had a great taste and a nice blend of crispy, but soft. The crisp of the prosciutto on top nicely complimented the softness of the stuffed pepper mixture. I will definitely be making these again and I definitely ate the leftovers
for lunch and dinner the next day. Now if I could only get the same view from my kitchen that Giada has from hers….

 

I do not own this recipe, nor did I create it. This post represents my own experience with the recipe. For more Giada recipes, visit http://www.giadadelaurentiis.com.

Baking with Buddy: Crockpot Pulled BBQ Sandwiches

20140321_180436Let me just start by saying, I love this recipe. As in I really love it. As in I can’t wait to make it again. As in don’t go to a BBQ joint for dinner because it won’t be as good as this recipe! I think you get the point.

Per usual, I found this recipe via Pinterest. It comes from the “Mom, What’s for Dinner?” blog which is all about a woman who is cooking gluten free since her daughter has celiac disease. I like it because we seem to have a lot in common in that we both like to take recipes and adapt them into a gluten free version. Here’s the recipe:

Recipe adapted from Six Sisters’ Stuff
3-4 pound pork shoulder roast
3 Tablespoons paprika
1 Tablespoon salt
1 Tablespoon pepper
1 tsp garlic powder
1 tsp dry mustard
1/3 cup liquid smoke
1 (16-20 oz) bottle of your favorite BBQ sauce
1) Spray the inside of slow cooker with non-stick cooking spray.
Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl.
2) Rub all over the roast, covering all sides.
3) Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and strain meat. Add bottle of your favorite gluten free BBQ sauce.
4) Serve on  Kinninnick Gluten Free Buns  and enjoy!
20140320_100335I found my pork shoulder at Food Lion, which is rare for me since I’m not a huge fan of their meat. It was a little fatty, so I would probably recommend opting for one that’s a little leaner. I already had all the spices, but I did purchase the Liquid Smoke since I hadn’t heard of that before. It comes in a small bottle, similar in shape to a Tabasco bottle and was fairly inexpensive. I would recommend including it, because I think it made a huge difference. It gives the barbecue that pit-smoked flavor. I’m usually not one for a smokey flavor/smell, but I loved this so that should tell you something.
20140320_100914Using my ingredients, I created my rub, which is almost like a paste, and rubbed it all over the pork shoulder. I then placed the seasoned meat in the crockpot on low for 9 hours. The timing turned out perfect, but 8 hours would have probably been enough too. With the crockpot on warm, my husband shredded the meat (I was at work), added in a bottle of Sweet Baby Ray’s Barbecue Sauce, which is his favorite, and left the meat in the crockpot on warm to soak up the sauce.

20140320_215752We paired the barbecue up with Ian’s Gluten Free Onion Rings and Bush’s Baked Beans. My husband ate his on a traditional bun, whereas I opted for a Schar Gluten Free bun (I’ve never heard of Kinninnick buns). It was amazing and by far the best homemade barbecue I’ve ever eaten. The hubs agreed so I must have been doing something right since he can be very particular about barbecue. It has a nice, thick moistness and isn’t runny or overly liquidy like some barbecue can be. I sincerely, enthusiastically, emphatically encourage everyone to try this recipe. I’m confident that you’ll love it. No, really, try it!

I was not compensated for this review. It represents my own experience with this recipe, which I encourage everyone to try out for themselves. And check out “Mom, What’s for Dinner?” for more gluten free recipes.

Baking with Buddy: Crockpot Corned Beef and Cabbage

20140317_104926Let’s talk corned beef. First, let’s talk about how hard it is to find corned beef, not only the day before St. Patrick’s Day, but also the day before a rare St. Patrick’s Day snowstorm. After driving to various grocery stores, I finally found what I was looking for, but I really do suggest if you’re going to try this around leprechaun time shop early!

With that out of the way, let’s get into the recipe. I love corned beef and cabbage. It’s something my mom routinely made when I was growing up, but this was my first attempt at actually cooking it myself. I’ll also note that although the recipe is called Mom’s Corned Beef, it’s not my mom’s recipe, but rather the author’s mother’s recipe. Sorry mom.

The recipe I used is from “Four Generations One Roof” and I discovered it via Pinterest. Here it is.

20140317_105935Mom’s Corned Beef & Cabbage (crockpot)

Ingredients: 

1 small head of cabbage

1 large bag of carrots

5 Peeled potatoes

1 -2 lb Corned Beef

1 can beef broth

3 cups water

Italian seasoning or pepper (last hour of cooking)

Directions:

Add your carrots and cabbage to the crockpot. Add water and beef broth. Place corned beef on top an add your potatoes. You will need to stuff the potatoes on the side of the corn beef and down towards the vegetables. Cover and cook on high for 7 hours. Corned beef is very salty and flavorful so it’s not necessary to season at this point, unless of course you want to :)

20140317_112008Being that there’s just two of us, (me and the hubs, no corned beef for Buddy), I used approximately a 1lb. corned beef and a small head of cabbage. I also opted for a smaller bag of carrots, three potatoes and, being gluten free, made my beef broth using Better than Bouillon. I followed the instructions, peeling my carrots and potatoes until I couldn’t peel no more. I put the carrots and cabbage in the crockpot, followed by the beef broth and then the corned beef on top. I then stuffed the potatoes down towards the vegetables and cooked that joker on high for 7 hours. During the last 30 minutes, I added some Italian seasoning. I know it was supposed to be added for the last hour, but I forgot.

20140317_185416The dish came out great, although it wasn’t like mama fixed it. (Little Alan Jackson for you.) The cabbage wasn’t prominent enough, but the rest was fairly fabulous and kudos to me for getting in the Irish spirit. (Although I’m Scottish so my ancestors probably didn’t appreciate it.)  Really, it could have been made to a smaller scale though because we had a ridiculous amount of leftovers. Live and learn.

I have no affiliation with Four Generations One Roof and found their recipe via Pinterest. This post represents my experience with it.

Baking with Buddy: Mini Egg Pizzas

20140316_192922Earlier this month, I whipped out a recipe I had been wanting to try for some time. I got it from my friend Stacey (you can check out her blog here) who found it online at Paleo Parents. I’m not strictly following a Paleolithic diet, which excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar, and processed oils, but, being gluten free, I’m somewhat default paleo. Homegirl likes her ice cream, potatoes and sugar though. See the difference?

Anyway, the idea of these pizzas is that the base is mainly eggs. There’s no dough and no cheese, but your really wouldn’t know that by the way they taste. I will say the hubs was super suspicious of these, but I think he ended up liking them (at least that’s what he told me).

20140316_224359Mini Egg Pizzas
Grain-Free, Gluten-Free, Corn-Free, Soy-Free, Sugar-Free, Tree-nut Free, Peanut-Free (contains eggs)

Ingredients

  • 1 Tbsp lard or olive oil
  • 1 small red onion, diced
  • 1 Tbsp tomato paste
  • 2 C tomatoes, diced (or one 14 oz. can, strained)
  • 1 C pepperoni, diced
  • 10 eggs
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp black pepper
  • 1 C black olives, chopped (optional)
  • 1 C mushrooms, chopped (optional)

20140316_193912Instructions

  1. Heat lard or olive oil over medium heat
  2. Saute onions until almost softened, about 5 minutes
  3. Add tomato paste, cook and stir for one minute until well incorporated with onions
  4. Add tomatoes, cook 2 minutes stirring frequently
  5. Add pepperoni, cook together for 4 minutes, stirring frequently
  6. Crack and beat eggs until fluffy and bubbly
  7. Add oregano, basil, salt and pepper to eggs and mix
  8. Grease muffin tin cups (eggs will stick) or use a silicon pan or liners
  9. Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup
  10. Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)
  11. Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. We prefer our slightly underdone if we’re saving them for the week so that when reheated the eggs do not become overcooked.

20140316_194713Sounds simple enough, right? For this recipe I used Simply Balanced Organic Eggs, Hunts Tomato Paste (it was on sale), turkey pepperoni (try not to eat pepperoni because of the nitrates because those jokers will kill you but I made an exception) and olive oil instead of lard. I opted out of the mushrooms and black olives, but I included everything else the recipe asks for.

The recipe is supposed to make 16-24 pizzas. Following the instructions, I made only 14. They came out huge. Go with the 20+, trust me. And, they aren’t cute. Trust me, they really 20140316_221420aren’t cute. The spices make them look a little green, but they taste great. I was surprised by how much they tasted like a pizza without being an actual pizza. The hubs even agreed, which is saying something since he was so skeptical of them from the start. Definitely try out this recipe, which could also make a great breakfast dish. And check out Paleo Parents for more kid-pleasing Paleolithic recipes.

I was not compensated for this review, nor was Buddy, although he probably wouldn’t mind a bone or two.

IMG_2729

 

Baking with Buddy: Chicken broccoli alfredo

20140310_185601A few weeks ago, I picked up a box of Annie’s Homegrown Gluten Free Classic Alfredo Skillet Dinners at the grocery store. I hadn’t seen gluten free alfredo before and Annie’s is a great brand. It’s made without artificial flavors, synthetic colors or preservatives and the cheese is made using milk from cows not treated with rBST–all big pluses in my book. In addition to the box of alfredo, the meal also called for one pound of chicken, one cup of lowfat milk and 1 1/2 cups of water.

Classic Alfredo

1. Brown one pound diced chicken breast in skillet. Remove from pan.

2. Add 1 1/2 cups of water, 1 cup lowfat milk and Classic Alfredo seasoning pouch contents to skillet. Mix well.

3. Add pasta. Bring to a boil, reduce heat to a simmer and cover. Cook 11-13 minutes stirring occasionally, until pasta is tender and most of the liquid is gone.

4. Remove from heat and uncover. Add cooked chicken and liquid cheese sauce. Stir well. Let sit 2-3 minutes.

20140310_192149To begin, I diced two defrosted chicken breasts and browned them in the skillet with a little Simply Balanced Organic Butter. The butter gives it a little extra flavor. Once the chicken was browned, I set it aside and mixed up the alfredo seasoning (using Simply Balanced Organic Milk) as directed in step two before adding the pasta. If you’ve ever worked with rice pasta before, you know it can be a little tricky to get it just right. However, this pasta turned out perfect. I think it was due to the milk that was mixed in with the seasoning pouch. It kept the pasta from sticking together like rice pasta can sometimes do. Also, while cooking the pasta, I tossed a Green Giant Steamers bag of broccoli in the microwave. When both were finished, I added the chicken and broccoli to the pasta and voila–dinner.

20140310_194623I have to say, it was amazing! The sauce had a great taste to it and the broccoli added a little something extra to the dish. I will definitely be making this again. In fact, it was so good that I even ate the leftovers during the next two lunches. It also didn’t hurt that the husband raved over it. I hope Annie’s will come out with more gluten free skillet meals. It’s hard to find quick, healthy gluten free dinner options. If you see a box of this, be sure to grab it. It’s definitely worth the money.

I was not compensated for this review. Nor was Buddy and he really likes bones.