best recipes

Triple Chocolate Chipotle Cake Truffles (Grain/Dairy/Gluten/Nut Free)

Today I have the privilege of guest posting over at Civilized Caveman.This man is just brilliant. Not only is his site full of amazing, tasty and DOABLE recipes but he has also just released a new cook book called Caveman Feast. This book is seriously a must have....whether you're Paleo or not!

Today I am sharing my Triple Chocolate Chipotle Cake Truffles recipe. This nut free, coconut

reade more...

Cajun-style Salmon with Thai-style Noodles

Cajun-style salmon with Thai-style noodles

A delicious fresh dish that showcases the classic harmony of sweet, sour and spice!

Serves 2

Prep time: 15 minutes

Cooking time: 10-15 minutes

Ingredients

For the Thai-style noodles

1 tbsp vegetable oil

2 garlic cloves, finely chopped

1 red chilli, finely chopped

½ head broccoli, cut into florets, blanched and drained

300g/7oz medium egg noodles, cooked according to packet instructions and drained

small handful fresh coriander, chopped

4 tbsp clear honey

2 limes, juice only

1 tbsp sesame oil

For the Cajun-style salmon

4 black peppercorns

½ tsp cumin seeds

½ tsp coriander seeds

1 tsp paprika

½ tsp cayenne pepper

2 x salmon fillet, skin removed

1 tbsp vegetable oil

Method

1. For the noodles, in a wok or large frying pan heat the vegetable oil and stir fry the garlic, chilli and broccoli for 2-3 minutes.

2. Add the cooked noodles, coriander, honey, lime juice and sesame oil and stir well. Remove from the heat and set aside to keep warm.

3. For the salmon, place the spices into a pestle and mortar or spice grinder and grind until combined.

4. Rub the spice mixture over the salmon fillet.

5. Heat the oil in a frying pan and cook the salmon fillet for 3-4 minutes on each side, or until cooked through.

6. To serve, place the noodles onto a plate and top with the salmon fillet. Enjoy!

reade more...

Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish.

There are many variations and I probably

would love them all!

This one is a favorite because the shrimp are baked

on top of the grits. No separate sauteing.

It's a one pot dish.

Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.

Toss the shrimp with olive oil, salt, pepper,

garlic and cayenne. Cover and refrigerate

while you prepare the grits.

Chop the onion and thinly slice the

scallion for the garnish.

Ingredients: grits, chopped onion, butter, water,

cream, Franks hot sauce, salt, pepper and cheese.

Saute the onion in the butter until soft.

Add the water, cream, hot sauce, salt and pepper.

Bring to a boil.

Slowly whisk in the grits, reduce heat and cook

until thickened. Remove from heat.

Whisk in the cheese.

Stir until combined.

Lay the marinated shrimp in a pinwheel pattern

on top of the grits, pressing in halfway.

Bake in a 375 oven for about 7 minutes, until the

shrimp are cooked through.They will turn
opaque and pink. Remove from the oven.

Garnish with the sliced scallions.

Say yes to Garlic Shrimp and Cheese Grits!

Pour the wine and enjoy!

Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

reade more...

Everything Gluten-Free Slow Cooker Cookbook -- Chunky Applesauce

My friend Sarah, author of Celiac in the City was one of my recipe testers for "The Everything Gluten-Free Cookbook." Sarah wasn't feeling too hot when she tested a few recipes and she said this chunky applesauce was very comforting to her.

It's a super easy recipe and it's in the first chapter of the book. Homemade applesauce is healthy and you get to control how much or how little sugar you would like added. It's great for young children as a snack or side dish. It goes with roast pork or chicken.

You can use any apples you like and make your own personal variation of this recipe.

My Countdown

reade more...

Everything Gluten-Free Slow Cooker Cookbook -- "Tuscan Chicken and White Beans"

I've asked several readers and fans to try recipes from my upcoming gluten-free slow cooker cookbook! Throughout the next few weeks, I plan on sharing their thoughts (from emails and pictures) on the recipes they have tried in my new book!

This review comes from Suzanne and Chris N. They decided to try the Tuscan Chicken and White Beans, a recipe from the Poultry chapter. Here's how the dish turned out for them:

Hey Carrie

You had asked Suzanne (aka. "the wife") to test a recipe. Since I do the bulk of cooking here these days, that job actually fell on me (Chris, the husband).

We picked the Tuscan Chicken because it seemed like a recipe we normally would never try. I know that seems odd, but we've been adventurous lately.

My first impressions were not optimistic. I had to go buy a bunch of cans, which is not how we normally cook. We prefer to cook with fresh ingredients, particularly this time of year when they are so plentiful, good, and inexpensive. In any case, I followed the recipe to the letter despite my temptation to substitute fresh stuff here and there.

I must say we were pleasantly surprised. It was really good. Not sure what more I can say other than I wouldn't change it a bit. The dish was seasoned perfectly and well balanced. No particular ingredient overtook the dish. Because there is just the two of us, there was plenty leftover, so we both took some for lunch the next day, and we agreed that warmed up a day later, it tasted even better. I guess that makes sense for a dish designed to stew in a slow-cooker all day.

...We served it over rice noodles.

Many, many thanks to Suzanne and Chris for trying the Tuscan Chicken and White Beans. I specifically designed a lot of the recipes in this book so they would be "pantry-friendly" -- so for those of you who don't always have fresh vegetables available, recipes such as this can be super easy and just as healthy. I'm so glad Suzanne and Chris tried this recipe and enjoyed it!

My Countdown

reade more...

Product Review: Hodgson's Mill Gluten-Free Brownie Mix

Product: Hodgson's Mill Gluten-Free Brownie Mix
Company: Hodgson Mill Inc.
Location: All products made in USA
Self-purchased or Company Sample: Self-purchased

I don't keep a lot of gluten-free mixes in my kitchen. I like making things from scratch and brownies are no exception. However a few weeks ago I found this brownie mix from Hodgson's Mill and it was very reasonably priced (a little over $4.00 I think?) so I thought I'd try it out.

Last night was the perfect opportunity. Because is there ever a bad opportunity to make brownies? :-)

The mix called for 1/2 cup of butter, 1 teaspoon of vanilla, 1 egg, and water. To save a few calories, I used 1/2 cup of unsweetened applesauce (instead of butter) and added about 2 tablespoons of coconut oil. I mixed as directed and then decided to put the mix into cupcake liners to make individual servings.

On top of each brownie "cupcake" I added a small sprinkling of chocolate chips and 2 pecan halves. I baked them for about 18 minutes and voila... some really cute & delicious brownie cupcakes!

Michael and I really enjoyed these. They were chewy and cakey at the same time. SUPER chocolately and rich... definitely a match for any chocolate craving!

This is a gluten-free baking mix I think I definitely plan to keep in the pantry for a quick dessert!

reade more...