Monday, September 26, 2011

Applesauce Muffins

I saw the recipe for these this morning on The Gluten-Free Homemaker, and tried them out right away. I need some muffins in my life. They are really good! So good that my whole family likes them. I followed the original recipe exactly, with the exception of the nuts (I don't really care for nuts in my baked goods), so I left them out here.

1 1/2 c. applesauce
4 eggs
3/4 c. sugar
1/3 c. canola or coconut oil
1 c. brown rice flour
1/4 c. sorghum flour
1/2 c. potato starch
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg

  1. Preheat your oven 325°.
  2. Generously grease 18 muffin cups.
  3. In a large bowl, combine the applesauce, eggs, sugar, and oil with a spatula or wooden spoon.
  4. In a smaller bowl, whisk together the flours, potato starch, salt, baking soda, baking powder, cinnamon and nutmeg.
  5. Add the dry ingredients to the wet ingredients and stir just until moistened.
  6. Spoon the batter into the muffin tins. 
  7. Bake for 15 – 20 minutes or until the tops of the muffins spring back when touched lightly.
  8. Cool for several minutes in the muffin pan, then move to a wire rack to finish cooling.
Allison's notes:
I only have one muffin tin, so I filled my mini-muffin tin with the remaining batter. For me, the regular muffins baked for 20 minutes, while the mini muffins baked for 16.

Friday, September 9, 2011


Our mom acquired this recipe from somewhere - I think from a co-worker of our dad's years ago.  The co-worker actually titled the dish "Calavasitas," but when I checked around on the internet the most common spelling listed was "Calabacitas," meaning "little squash" in Spanish.  I don't know why the different spellings (since I don't know the first thing about any other language except my own).  Either way, it's a yummy way to use that extra zucchini from the garden, or (if you live in Arizona and your zucchini died many months ago) from the grocery store.


4 medium green zucchini, sliced
1/2 onion, chopped
2 small tomatoes, chopped
1 cup corn (canned, frozen, or even better, fresh!)
Cheddar cheese
Salt and pepper


  1. Saute onion and tomato with a little butter.  
  2. Add zucchini, corn, salt, and pepper and cook until soft.  
  3. Top with cheese and serve.

Sunday, August 14, 2011

Potato-Ham Bake

An easy meal to make with leftover ham.


1 lb. Yukon gold potatoes, sliced (you can use any potato, but Yukon or red potatoes are best)
1 8-oz. tub light cream cheese spread with chives and onion
3/4 c. milk
1/4 c. finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon
8 oz. cooked boneless ham, cut in bite-sized pieces
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces


  1. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender.  Drain; transfer to bowl and set aside.
  2. For sauce, in same pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 t. black pepper.  Heat and whisk until smooth and cheese is melted.  Remove form heat; stir in tarragon.
  3. Layer potatoes, ham, asparagus, and sauce in 1 1/2 qt. baking dish.  Bake, covered, at 400 degrees for 20 minutes.
  4. Uncover, sprinkle remaining Parmesan.  Bake 10 to 12 minutes.
  5. Let stand 5 minutes.  Top with tarragon and freshly ground black pepper.  Serves 4.

Thursday, June 16, 2011

Zucchini Bread

I found a recipe for gluten-free zucchini bread last year on Gluten-free Goddess, and finally tried it out. Judging from the fact that I've almost consumed the entire pan today (yikes!), I like it a lot. I followed her instructions almost exactly (except for using sea salt and free-range organic eggs). Next time I'll try to squeeze more moisture out of the zucchini, as the center of the bread seemed a little too moist.


1 rounded c shredded zucchini (I chopped mine in my mini food processor)
1 c sorghum flour
1/2 c tapioca starch
2 t baking powder
1/2 t baking soda
3/4 t xanthan gum
1/2 t salt
1 t  cinnamon
1 c brown sugar
1/3 c light olive oil or coconut oil (I used coconut)
1 t fresh lemon or lime juice
2 egg whites, beaten
1/4 c coconut milk (I used So Delicious in the carton, per instructions from the original recipe)

  1. Preheat your oven to 350 degrees. Line the bottom of a 9 inch loaf pan with a piece of parchment paper. Lightly oil it.
  2. Press the grated zucchini with a paper towel to remove as much moisture as you can.
  3. In a mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, salt, and cinnamon. Add in the brown sugar.
  4. Add the oil, lemon juice, egg whites, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.
  5. Add the shredded zucchini. Mix well.
  6. Scoop and scrape the batter into the prepared loaf pan and even out the top.
  7. Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. (It took mine 60 minutes). Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.

Spaghetti Sauce with Meatballs

I have a ton of tomatoes right now from my garden, and figured a good use for them would be to make my own spaghetti sauce. I found this recipe on, and modified it slightly for my needs (it used canned tomatoes, so see the original recipe if you are using canned).


1 lb lean ground beef or ground turkey
1 c fresh bread crumbs (I made mine from Udi's gf bread)
3 T fresh parsley, chopped (or use 1 T dried)
1 T parmesan cheese
1/4 t ground black pepper
1/8 t garlic powder
1 egg, beaten

3/4 c chopped onion
5 cloves garlic, minced
1/4 c olive oil
7 c fresh tomatoes, chopped
2 t salt
1 t white sugar
1 bay leaf
1 (6 ounce) can tomato paste
1 T or more fresh basil, chopped (or 3/4 t dried)
1/2 t ground black pepper

  1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer for 2 hours. 
  3. Stir in tomato paste, basil, pepper and meatballs and simmer 30 minutes more. Serve.

Sunday, June 5, 2011

Key West Chicken

This recipe is from  My sister had this for her birthday dinner the other night, and it was yummy.  The best part -  it is a great quick and easy dinner.  The chicken doesn't have to marinate for very long - 30 minutes and it's still very flavorful.  In addition, the ingredients are kitchen staples.


3 T. GF soy sauce
1 T. honey
1 T. vegetable oil
1 t. lime juice
1 t. chopped garlic
4 skinless, boneless chicken breast halves

  1. In a shallow container, blend all ingredients and then add chicken.  Turn to coat.  Cover, and marinate in fridge for 30 minutes.
  2. Grill chicken 6 to 8 minutes on each side, until juices run clear.

Penne Arrabiata

Always a favorite with my family:


6-8 oz. Penne pasta
1 can petite diced tomatoes
4 cloves garlic
1 medium onion, chopped
1 1/2 T. olive oil
1/4 t. crushed red pepper flakes
  1. In a saucepan over medium heat, heat the oil, add onion, garlic, and crushed red pepper flakes.  Saute until onions are clear.  Add tomatoes and simmer for 20 minutes.
  2. Meanwhile cook and drain pasta.  Toss tomato mixture with penne.  Top with fresh mozzarella and parmesan cheese. 

* I make a small amount of GF pasta for myself and regular pasta for the rest of the family. 
* We like lots of mozzarella cheese!

Tikka Masala

This is a simple recipe my husband's family found on They modified it by omitting the marinating step, deciding that it didn't make enough difference in taste. And I modified it a little further by adding spinach and tomatoes. We thoroughly enjoyed it for dinner last night.


1/2 c brown rice
1/3 c wild rice
14 oz gf chicken broth

3-4 chicken breasts

1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeds removed and sliced thin
2 t ground cumin
2 t paprika
1 t salt, or to taste
1 can tomato sauce (8 oz)
1 c heavy cream
1/4 c chopped fresh cilantro

Baby spinach, torn
Tomato, diced

  1. Bring chicken broth to a boil, then stir in brown and wild rice. Cover and simmer on low for 45-50 minutes.
  2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20-25 minutes. Remove jalapeno slices and discard. 
  3. Season chicken breasts with salt and pepper, then grill until no longer pink. Dice.
  4. Add grilled chicken to sauce, and simmer for 10 minutes. Stir in chopped cilantro.
  5. Serve chicken over rice and baby spinach, then top with tomatoes.

Friday, May 27, 2011

Rice Chexpie Treats

I've been meaning to type this up for a while. Rice krispies contain gluten (although they are coming out with a GF brown rice version this summer), making one of my favorite treats ever off sad. How happy I was to finally try making rice krispie treats with rice Chex instead. My husband christened them "Rice Chexpie Treats," or "Rice Chexpies" for short.

1/4 c butter or margerine
4 c mini marshmallows
6 c Rice Chex

  1. Melt butter and marshmallows in a large pot over low heat until smooth, stirring occasionally.
  2. Remove pot from heat and stir in Chex, then lightly pat into a 9 x 13 pan.

Thursday, April 28, 2011

Mexican Rice

A recipe from my sister, Lisa. We use it as a side dish with Mexican food or put on tacos, nachos, etc.

3 T vegetable oil
1 c uncooked long-grain white rice
¼ c chopped onion
1 t garlic salt
½ t ground cumin
½ c tomato sauce
2 c gluten free chicken broth
chili powder to taste


  1. Heat oil in a saucepan over medium heat and add rice and onion. Cook, stirring constantly, until rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin, and chili powder.
  2. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
  3. Fluff with a fork.

Wednesday, April 6, 2011

Toll House Cookies

These are soooo good! (If I do say so myself) I'm thrilled that I can eat fresh-baked chocolate chip cookies again.


1/2 c butter
1/2 c shortening
¾ c sugar
¾ c brown sugar
2 eggs
1 t vanilla
3/4 c sorghum flour
1 1/4  to 1 1/2 c tapioca flour*
3/4 c brown rice flour
2 t xanthan gum
1 t. baking soda
½ t salt
1 ½ - 2 c chocolate chips

  1. Cream butter, sugars, eggs and vanilla. 
  2. Mix in dry ingredients and chocolate chips. 
  3. Roll balls of dough (not too big) and place on cookie sheet. Flatten slightly.
  4. Bake 375 for 8-11 minutes, or until browned. 
*When I use Bob's Red Mill brand of tapioca flour, I found adding an extra 1/4 c or so preventing the cookies from spreading out as much while baking. Additionally, I find that the cookies spread less for me when I line the cookie sheet with parchment paper.

    Sunday, March 6, 2011


    This recipe came from some good friends of mine, out of a grilling cookbook. Yum, yum! Don't eat it without the vinaigrette!


    2 lb chicken (boneless, skinless)
    2 onions, peeled and quartered
    2 bell peppers, cored, seeded, and quartered
    sour cream
    tortillas (corn for the gluten free eaters, flour for everyone else)

    zest and juice of 2 limes
    1/4 c olive oil
    1 T chili powder
    1 clove garlic, minced
    1/2 t salt
    1/4 t pepper
    2 T cilantro, chopped

    Oil Mixture:
    1/4 c olive oil
    1 T chili powder
    1/2 t salt
    1/4 t pepper

    Avocado Vinaigrette:
    2 avocados, peeled and pitted
    juice of 1 lime
    1/4 c olive oil (this is reduced from the original recipe)
    3/4 t salt
    1/4 t pepper
    1 clove garlic, minced
    2 T cilantro, chopped
    1 small tomato, seeded and finely chopped
    1 jalapeno pepper, seeded and chopped
    3 T finely chopped onion (use some of quartered onion from above)

    1. For the marinade, place ingredients in a large zip-lock bag. Mix well, then add the chicken and turn to coat completely. Allow to marinate for 2 to 8 hours.
    2. Whisk ingredients for oil mixture. Brush on bell pepper and onion quarters.
    3. For the vinaigrette, mash the avocados in a medium bowl with a whisk. Add remaining ingredients and mix well.
    4. Grill chicken 4 to 6 minutes per side, or until no longer pink. Grill vegetables 3 to 5 minutes per side, or until almost tender.
    5. Slice the meat and vegetables into thin strips.
    6. Build fajitas with chicken, vegetables, avocado vinaigrette, and sour cream.

    Wednesday, February 9, 2011

    Roasted Chicken and Potatoes Monterey

     A tasty recipe from my sister, Lisa.


    1 1/2 lbs red potatoes, diced
    2 T melted butter, divided
    4 chicken breasts, cut in smaller pieces
    1 T lime juice
    1 1/2 c shredded Monterey Jack cheese
    1/4 c cilantro, chopped
    3 T. salsa


    1. Toss potatoes with 1 T of butter. Arrange in around edges of foil-lined large shallow pan. Bake in 425° oven for 10 minutes.
    2. Remove potatoes from oven. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake 20 minutes more or until chicken is done and potatoes are tender.
    3. Combine cheese, cilantro and salsa. Sprinkle over potatoes and chicken.  Bake 2 more minutes or until cheese is melted.

    Tuesday, February 8, 2011

    Zesty Marinated Pork Chops

    I found this recipe on Gluten Free Easily. It was a winner last night!

    2 tsp onion powder
    1 tsp oregano
    2/3 cup olive oil
    1/2 cup lemon juice
    1/2 cup gluten free soy sauce
    2 tbsp brown sugar
    dash of black pepper
    4 – 8 pork chops


    1. Combine all ingredients in a Ziploc bag. Marinate pork chops overnight for optimum flavor; turning at least once. Discard marinade and grill pork chops

    Allison's Additional Notes:
    1. I didn't marinate overnight (instead only about 6 hours), but they still turned out great.
    2. I used half of a pork loin, sliced about 3/4 inch thick instead of pre-cut pork chops.
    3. I grilled them over high heat, about 3-4 minutes per side. They came out deliciously moist and tender.

    Raspberry Cream Cheese Cupcakes

    A friend clipped this recipe out of a Banner Health newsletter to give to me. They're basically mini crustless cheesecakes. In other words, heaven!


    1 1/2 c sugar
    24 oz light cream cheese, softened
    1 tsp vanilla
    4 eggs
    1 1/2 c raspberries

    8 oz light cream cheese
    1/4 c sugar

    1. Preheat oven to 350.
    2. Use a hand mixer to blend the sugar, cream cheese and vanilla. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
    3. Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 full with cream cheese batter. Divide raspberries evenly between the cupcakes and sprinkle on top of each cupcake.
    4. Bake for 25 minutes at 350.
    5. Remove from oven and let stand for 5 minutes. A well with form in the middle of each cupcake.
    6. Turn the oven to 450. 
    7. Blend together topping ingredients. Using a teaspoon, drop topping into the enter of each cupcake.
    8. Bake for 5 minutes. Remove from oven and cool. Refrigerate for 1 hour before serving. Store in refrigerator.

    Saturday, January 22, 2011

    Texas Caviar

    This recipe came from one of my sisters...I don't remember which one. The name kind-of cracks me up, but it makes some tasty stuff!

    1 can black beans, rinsed and drained
    1 can white corn, rinsed and drained
    1 green onion, chopped
    1 ripe avocado, diced
    1 large handful of cilantro, chopped
    1 ripe tomato, diced

    2 cloves fresh minced garlic
    1/4 to 1/2 c olive oil
    1/4 to 1/2 c red wine vinegar
    Fresh ground salt and pepper


    Combine all of the above to taste and serve with tortilla chips.

    Monday, January 10, 2011

    Crepes (Gluten Free)

    Baking without gluten is something I've done very little of. When I have tried, more often then not I've been disappointed. It's just never the same. And I find hard to spend time and money trying things that in the end leave a lot to be desired. I know I just need to bite the bullet and start experimenting if I'm ever going to find any gf baking recipes I really like.

    Last night I decided I wanted to find a good gf crepe recipe. I searched online and settled on trying this one from I was pleasantly surprised when it turned out really well!

    1/2 c rice flour
    1/2 c tapioca starch
    1/2 c cornstarch
    1 1/2 tsp potato flour
    1/2 tsp xanthan gum
    1 T sugar
    1/2 tsp baking powder
    1/2 tsp salt
    2 c milk
    2 eggs
    2 T vegetable oil
    1/2 tsp vanilla

      1. In a small bowl, combine all dry ingredients.
      2. In a larger bowl, combine all wet ingredients.
      3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
      4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
      5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
       Allison's Additional Notes:
      1. My husband cooked these, as he's the crepe cooking pro. He puts a little butter on the pan before pouring each crepe. We found that towards the end of cooking, the batter was much thicker, and the last crepe was a little rubbery. I think the cornstarch started settling to the bottom of the bowl as he cooked the other crepes. Next time he'll whisk the batter in between cooking each crepe to prevent settling.
      2. We like our crepes with a few different topping combos: cinnamon and sugar, powdered sugar and lemon juice, Nutella and raspberries, or jam and sour cream.

      Tuesday, January 4, 2011

      Key Lime Pie

      I made this from a recipe found where everyone gave it 4-5 stars, and then explained all the changes they made. I made one of the modified versions. It was delicious, and made me wish I had ripe key limes all year round.


      1 package Pamela's Pecan Shortbread Cookies (gf)
      1/4 c sugar

      4 egg yolks, beaten
      2 (14 oz) cans sweetened condensed milk
      1 c key lime juice

      1. Crush the cookies to crumbs by either pulsing in a food processor or placing the cookies in a ziploc bag and crushing them with a rolling pin. They crumble easily.
      2. Combine the crumbs with sugar, then press into a pie pan and bake at 350 for 5 minutes. Allow to cool.
      3. Thoroughly mix the filling ingredients, pour into pie crust, and bake at 375 for 15 minutes. Cool completely before serving, topped with whipped cream.