Growing up my Grandma would make the greatest pumpkin bread. It was always moist and delicious. It turned into a tradition where each year for Christmas each Grandchild would get 2 loaves (it would be 1 pumpkin and 1 Poppy Seed Bread). My younger sister and I were disappointed when we had to go gluten free because that meant no more Grandma’s bread. So when I found out that I can use my Gluten Free Pantry all purpose flour and make the poppy seed with no difference in taste and texture, I had to try it on the pumpkin bread recipe.
Today I decided to experiment. My son asked if I knew how to make an apple bread. While he loves my Banana Bread he has always loved apples more. So I set out to figure out an apple bread recipe. To be honest it was really easy. I just used the flour basics on the banana bread and then added/removed a few things. I tasted the batter and it was heavenly. I was hoping the bread would actually turn out as good as it tasted. It did!!!!!!! It was light, and moist and not dry one bit!
This is a recipe we tried over the weekend. It was really flavorful and easy to make. I came across this in our local paper but of course had to change things up to fit my family’s liking.
What you need:
- 2 tbsp Olive Oil
- 3lbs pork tenderloin
- 1/2 cup teriyaki sauce (check labels
- 1 cup chicken broth (check labels)
- 1 10oz jar Smucker’s sweet orange marmalade
- 2 tsp fresh ginger, grated
- 1/2 cup brown sugar
- 3 cloves garlic
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
Slice up the pork into bite size pieces. Heat Olive oil in skillet over medium heat and brown tenderloin (do not cook through).
In a blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar, and garlic. Blend until smooth.
In a crock pot mix browned tenderloin with the sauce. cook on high for about 4 hours.
Serve with Rice!
This recipe was shared on Allergy Free Wednesdays! Stop by and check out the other great recipes!
Last night we tried a new recipe. It was really good, my kids both really liked it and my son even had seconds! It was really easy to throw together. Total cook and prep time was about 30 minutes! This is just a regular recipe that is naturally gluten free! I found this recipe on Allrecipes.com and glad I tried it!
Heard this recipe on our local radio station and had to try it. I changed some things up to add more flavor so if you would like the original recipe you can go here (it just uses hamburger and onions then the topping). This will also make a really good breakfast casserole dish if you add some peppers, tomatoes, and maybe some ham or sausage instead of beef.
I received this recipe in the Roberts Dairy newsletter. I changed up a few things because well- the amount of meat just did not seem like enough and the kids and I don’t do green chiles. You can find the original recipe here. Below is how I made it
What you need:
- 3-4 chicken breasts, cooked and shredded
- 1 packet of taco seasoning
- 8 oz sour cream
- 8 oz plain yogurt
- 1 batch of my condensed cream of chicken soup (equals 1 can – 10.75oz)
- 5 tortilla shells (I used LaTortilla Factory Smart & Delicious Wraps)
- Shredded cheese (i used colby jack- a taco cheese may be better)
Preheat oven at 350 and grease a 9X13 baking dish
Cook and shred the chicken breast and then mix in one packet of taco seasoning (i used 1/2 cup of water to help mix it with the chicken).
In a bowl mix condensed cream of chicken soup with yogurt and sour cream.
Spoon 3 tbsp of the cream mixture down the center of each tortilla, top with chicken and then with some shredded cheese (I estimate on how much cheese I used).
Roll up and place in baking dish seam side down. Spoon remaining cream mixture on top of the tortillas. Cover with foil and bake for 25-30 minutes. Sprinkle the top of the enchiladas with cheese and bake uncovered for about 5 more minutes (until cheese is melted).
Top with lettuce, diced tomatoes or salsa
|Salmon w/ Orange glaze, Quinoa, garden salad with Strawberry Vinaigrette|
Tonight I tried a recipe that was printed in one of our local grocery store ads. I changed it up just a bit so I will post it is as with marking what I changed.
I was going to a tomato basil chicken posted by Be Free for Me, but then I thought I would try to be creative and just kind of wing it. I am glad I did!
Here is a really good and easy corn bread recipe. These are a favorite with some Chili and usually go quick! This yields 12 servings (12 muffins)