Sunday, September 18, 2016

Zesty Orange Poke Cake

I've been busy writing an upcoming cookbook and was writing dessert recipes when this idea popped in my head!  I had to make it immediately!  You seriously can't go wrong with a yellow cake mix, freshly squeezed orange juice and orange zest. I mean, what's not to like about all that?!

This cake is not too sweet and is perfectly orangy!  You will love it warm, cold, on it's own, with ice cream, etc.  It's perfect no matter what!

Alright, alright, alright!  I'm going to stop talking now so you can get to what you came here for!  Here's the recipe:


Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 6 hours
Ideal slow-cooker size: 3 qt.

Ingredients:
Cake:
22 oz. gluten-free yellow cake mix
1/2 cup freshly squeezed orange juice
1/2 cup water
1/3 cup melted coconut oil
3 eggs
1 Tbsp. orange zest

Glaze:
1/2 cup powdered sugar
1 1/2 Tbsp. orange juice
1 1/2 tsp. orange zest

Ice Cream for serving

Directions:
1. Spray the crock with non-stick spray.
2. In a bowl, mix together all cake ingredients.  Pour into crock.



3. Cover and cook on Low for 6 hours, or until cake is all the way set.
4. Mix together the glaze ingredients.

5. With a straw, poke holes into cake.  Pour glaze over top of entire cake.
6. Scoop cake out with a spoon and into a bowl.  Top with ice cream.  Or, Turn crock upside down on a plate and cut cake in slices.

Enjoy!

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Wednesday, June 1, 2016

NKD Pizza - And allergy friendly Dining Experience #BloggersDoPizza

This past weekend, I had the immense pleasure of eating at NKD Pizza in Sterling Heights.

I thought it was "just another make your own pizza joint," but I was VERY wrong!

This is THE BEST and healthiest "pizza joint" I've ever visited.

You know what makes the food even better?  The fact that the owner and manager GENUINELY care about their customers, their food, the quality, the freshness and giving us a healthier option.

There is SO much about my visit that I enjoyed.  I enjoyed every single minute while there.

See this?  THIS was my dinner!!!!
Right?!!!!  You're drooling, I know.  I was too.  It's ok.
Guess what?  This was all gluten-free!!!!
I.  KNOW.
You're looking at the Niagra Pizza (GF), NKD Caprese Salad and Gluten Free Chicken Tenders.
Every bite was just as delicious as the next!

Here's a glance at few of the other pizzas and goodies my other blogger friends tried that night.

Everyone said their meals were amazing!  We had absolutely no complaints.
There is really something for everyone on the menu, but if you don't find something exactly as you like it, they are happy to make all accommodations for you, or you can build your own pizza.

They even have a very cool brand of soda for you to try with your delicious pizza.

Dessert is simple.  And gluten free :) LOVE THIS PLACE!!!

Seating is simple.  There are a a couple bars, a larger high top table and a few regular tables.
They even their trash area is cool ;)
Another cool thing they have is a word search dry erase type board where, if you find all 20 words while you wait for your pizza, you get 10% off your next order!!!

Besides the delicious food and the amazing hospitality of the owner and manager, my favorite part was the kitchen tour where I got to see what great care they take in making sure those with allergies are taken care of.

This is the gluten free prep area.  You'll notice the tools are clearly labeled.  You'll see the regular tools below.  The toppings are in their own area totally separate from the regular pizza station, so there is no cross contamination.  They also use different pizza baking trays for gluten free pizza than regular pizza.

Here is the regular pizza prepping area, cutting tools and baking dishes.

I have to say, I fell in love with this place from the moment we were greeted.  It felt so welcoming and I was never once nervous about getting sick eating here.  I HIGHLY recommend NKD Pizza.  You have to go try it out!

Guess what?!  They deliver within a 2 mile radius and delivery is only $1.50!  Great deal and I'm TOTALLY jealous I don't live in their delivery area.  I am completely willing to drive there however!

NKD Pizza is located at 2100 Metropolitan Parkway
Sterling Heights, MI 48310

You can find out more about NKD Pizza and all they have to offer here.

Connect with NKD Pizza on Social Media
*I was not given a monetary compensation for this post.  I was invited to dine in at NKD Pizza on their dime.  All opinions expressed here are entirely my own and may differ from others'.
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Wednesday, April 13, 2016

Homemade Chicken Noodle Soup

I recently asked my daughter what she would LOVE for me to make and do you know what she said?
"Chicken Noodle Soup!  But, Mom!  No veggies and stuff though Mom.  Just chicken and noodles"

You got it, Ella!  So, being the amazing Mom I am....I honored her request.  LOL

Who could say no to this face?!

I kept things very simple by making my own broth.  So, grab those veggies in your fridge and throw them in your crock with some water and chicken and get it cookin'!  You'll add the noodles at the end after you've cooked them on the stove top because no one likes soggy noodles.  Plus, Gluten-Free noddles do not hold up well in the slow cooker.  And for as long as you'll be cooking this, you don't want the noodles to absorb all the water.

I'm trying something new as you can see!  I'm going to do a few video recipes and see how it goes :)

Now, go impress your family and make some amazing Homemade Chicken Noodle Soup.

Servings: 8-10

Ingredients: 
2 cups carrots, or 2-3 whole carrots
3-4 stalks celery
1 yellow onion
4 garlic cloves, peeled
3 boneless skinless chicken thighs
1-2 Tablespoons salt (I needed to add more than I did in the video)
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon basil
1 bay leaf
2 teaspoons no-salt seasoning 
1 teaspoon onion powder
1/4-1/2 teaspoon celery seed
10 cups water

Directions: (Use a 5 quart or larger Slow Cooker for this recipe)
Place all of the ingredients into your slow cooker, adding the water last.  Cook on LOW for 8-10 hours or on HIGH for 3.5-5 hours.  With a slotted spoon, remove the veggies and bay leaf.  Remove the chicken and chop into small pieces.  Stir the chicken back into the soup.  Meanwhile, cook your desired amount of noodles according to package directions.  To serve, spoon the desired amount of noodles into your bowl, then ladle the chicken and broth over the top.  Enjoy!
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Sunday, March 20, 2016

Easter Recipe Roundup from "The Gluten-Free Slow Cooker"

Are you already thinking about what you're going to make for Easter?  I know, I know, you're probably making a ham, but have you thought about what you're going to serve for breakfast?  How about for dessert?

Well, your day is about to get a little brighter because I'm bringing you 3 of my recipes from The Gluten-Free Slow Cooker to help make Easter day go just a little bit smoother!  The Gluten-Free Slow Cooker is my newest cookbook and was released on October 2.  It's FULL of all sorts of recipes, from appetizers, breakfast food, main courses, side dishes and desserts!  If you need more suggestions beyond the 3 recipes listed below, I highly suggest you pick up a copy of my book and make it the easiest Easter EV-AH! ;)  How about some Lasagna Roll-Ups or Apple and Onion Pork Loin for your Easter Main course instead of the usual Ham?  The recipes are in the book!  Or, how about making some Black-Eyed Pea and Ham Soup with those leftovers?  The recipe is in the book and it's one of my FAVORITE soups ever!  You'll love it!  You can purchase it here.

Photography by JNV

So, let's talk the recipes I am giving you right now.  How about starting Easter morning off with some delicious Cinnamon Roll Oatmeal?  YUM!  It's like dessert for breakfast!  Seriously, you have to have some!  You'll thank me later!

Moving on, I'm going to suggest serving my Brown Sugar Mashed Potatoes as a healthier alternative to the traditional mashed potatoes you may usually serve.  Your family will love this new twist!  

Let's end Easter dinner on a VERY good note!  How about my Hazelnut and Chocolate Cheesecakes?!  YES, PLEASE!!!!!!!  Seriously.  You'll get brownie points for the cute individualized jar presentation!  Everyone will leave happy ;)

Alright....I'm going to get on with it now!  Here are the recipes:


Cinnamon Roll Oatmeal

Finding gluten-free cinnamon rolls can be difficult. Making gluten-free cinnamon rolls takes way too much time. Making Cinnamon Roll Oatmeal is simple and quick! Drizzle your oatmeal with a delicious cinnamon frosting, and you’ve got a decadent dessert-like oatmeal for breakfast.

1½ cups (120 g) steel cut oats
½ cup (115 g) brown sugar
1½ teaspoons cinnamon
6 cups (1.4 L) almond milk
1 teaspoon vanilla
½ cup (115 g) cinnamon frosting, storebought, or follow the frosting recipe on page 159, substituting cinnamon for the pumpkin pie spice.

» Spray your crock with nonstick cooking spray. Pour in the oats, sugar, and cinnamon. Pour the milk and vanilla over the top and give a quick stir.
» Cover the crock and cook on LOW for 8 hours or on HIGH for 4 hours.
» When you are ready to serve this, swirl in the cinnamon frosting.

RECOMMENDED SLOW COOKER SIZE:
3 quart (3 L)
YIELD: 6 servings
RECIPE NOTE
You can easily make this recipe dairyfree by replacing the cinnamon frosting with the following alternative: Mix together 1 cup (120 g) powdered sugar, 1 teaspoon vanilla, 2 tablespoons (30 ml) almond milk, and ½ teaspoon cinnamon.

TIPS & SUGGESTIONS
>> If you don’t like the thickness of your oatmeal in the morning, you can thin it out by adding a bit of milk when serving.
» You can change the flavor of this oatmeal by experimenting with different types of milk. Try coconut, cashew, vanilla-almond, or soy milk to change things up.


Brown Sugar Mashed Sweet Potatoes 
5 INGREDIENTS OR LESS

This recipe provides all the goodness of mashed potatoes, but it’s sweet and delicious instead of savory. You won’t need dessert after eating these amazingly easy sweet potatoes.

6 cups (660 g) ½-inch (1 cm) peeled sweet potato cubes
1⁄3 cup (75 g) brown sugar
6 tablespoons (85 g) butter
½ cup (120 ml) vegetable stock

» Spray your crock with nonstick cooking spray.
» Place the sweet potatoes into the crock and sprinkle the sugar over the top. Place the butter on top, and then pour the stock over the top as well.
» Cover the crock and cook on LOW for 6 hours or on HIGH for 3 hours, or until the potatoes are very tender and pierce easily with a fork. Mash the potatoes right in the crock.

RECOMMENDED SLOW COOKER SIZE:
2 to 3 quart (2 to 3 L)
YIELD: 6 to 8 servings
TIPS & SUGGESTIONS
This dish pairs well with the Apple and Onion Pork Loin on page 92, the Cranberry-Glazed Turkey Breast on page 102, and the Honey Garlic Pork Chops on page 106.


Hazelnut and Chocolate Mini Cheesecakes

These individual cheesecakes are decadent, smooth, creamy, hazelnutty, chocolaty, and delicious. They are incredibly charming, served in individual mason jars, which makes for a beautiful presentation for your guests.

1 box (8 ounces, or 225 g) reduced-fat cream cheese, softened
1 cup (230 g) nonfat plain Greek yogurt
1⁄3 cup (60 g) granulated sugar
1 teaspoon vanilla
2 eggs
¾ cup (195 g) chocolate-hazelnut spread, such as Nutella
6 mason jars (6 ounces, or 175 ml, each)
» Using a stand mixer, beat together the cream cheese, yogurt, sugar, and vanilla on mediumlow speed. (You may use a hand mixer if you do not have a stand mixer.) When it is well mixed, add the eggs, one at a time. When this is well combined, add the chocolate-hazelnut spread.
Continue to mix and scrape the sides of the bowl as necessary.
» When the mixture is well combined, pour or spoon the batter evenly into the 6 jars. Leaving the lid off of the jars, place them into your crock. Carefully pour water into the crock around the outside of the jars, until the water level is about halfway up the outside of the mason jars. (Be careful not to get any water in your cheesecakes.)
» Cover the crock and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2½ hours.
» When the cook time is up, wearing an oven mitt, carefully remove the mason jars from the water bath and place them on a cooling rack.

RECOMMENDED SLOW COOKER SIZE:
5 quart (5 L) or larger
YIELD: 6 servings
TIPS & SUGGESTIONS
» Tie a ribbon around each jar, correlating to whatever theme or holiday you’re celebrating.
» For serving, top each cheesecake with a dollop of whipped cream and some mini chocolate chips.
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Wednesday, March 9, 2016

Chicken and Vegetable Soup with Rice

Recently, I had some stomach virus, which caused me to not feel so hot for 3 days.  Anytime I tried to eat something, it didn't settle well.  When I was younger, my parents would serve me either a can of Campbell's Chicken Noodle Soup, or Mrs. Grass' Chicken Broth with Noodles.  I don't eat that kind of stuff anymore...it's not good for me and it's definitely not gluten-free.  So, when I want some chicken soup, I make some!

I have to say, this soup turned out PERFECTLY! When my son walked in from daycare, he said "Wow, mom!  What smells so good?!"  When I told him it was Chicken and Vegetable Soup with Rice he said he couldn't wait to try it!  This came as a huge shock to me.  
First of all, he has never liked soup.
I don't know if it's a consistency thing or what, but he just never gives it much of a chance!  This time, he did.  He proclaimed he would not eat the carrots (he's going through a "thing") but he CLEANED his bowl!!!!  Score 1 point for team mom!  

Me?  I managed to eat a bowl.  It felt great going down.  My stomach wasn't ready. LOL  However, my husband finished every last drop of that soup!  It was a definite win and a recipe we'll make over and over again.  I almost can't wait for one of my neighbors to get sick so I can bring some over!!!  (Is that bad?!!!)


Servings: 4-6 (Use a 3-4 Quart Slow Cooker for this Recipe)

Ingredients:
1.5-2 lbs. boneless skinless chicken breasts
1.5 cups chopped carrots
1.5 cups chopped red onion
1 cup green beans (to add later)
2 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. paprika
1/8 tsp. pepper
1 bay leaf
8 cups no-salt chicken stock (you can omit the salt if you're using regular stock)
Cooked rice.

Directions:
Place your chicken breasts in the bottom of the crock.

Add in your chopped carrots,

 onion,

garlic powder, onion powder, salt, celery seed, paprika, pepper and bay leaf.

Pour in the chicken stock.

Cover and cook on LOW for 6-7 hours, or on HIGH for 3-3.5 hours.

 Take the chicken out and cut it into very small cubes.

 Stir the chicken back into the soup and add in your green beans.

Cook for an additional 30 minutes or so, or until the green beans are tender.
During this 30 minutes, prepare your rice.

When your rice and soup are both ready, it's time to serve.  Place 1/4-1/2 cup of rice in each bowl and spoon the chicken and vegetable soup over the top.

Enjoy!
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Tuesday, March 8, 2016

Basil and Garlic Salmon

First of all, sorry for the delay in posting!  I've been super preoccupied with, well....LIFE!  I'm sure you can all relate.  There are BIG, exciting things happening in my life...which I'll share with all of you as I'm able.  Your support and loyalty over the years has meant the world to me!  Thank you all for continuing to cook my recipes and view my blog!  You're the best!

So...onto this Salmon!!
This recipe came from me needing to make something for dinner because my inlaws were coming! I do some of my best work under pressure ;)  Little did I know, they wouldn't be staying for dinner, but that just gave us delicious leftovers.  LOL  

I've been completely OBSESSED with Basil and Garlic paste.  If you haven't tried it yet, you need this in your life.  It's in the produce section in little plastic tubes.  We put it in our eggs, meatloaf, hamburgers, etc.  It's SO extremely flavorful and fresh!  LOVE how convenient it is for us to use.  So, I've been using it a TON in my cooking.  It's really the perfect consistency for a nice rub, so that's what I did with it.  Mixed it with a few spices and rubbed it on the salmon!  Easy peasy!  I don't have time for complicated ;)

The result?  Delicious, flaky salmnon, packed with incredible flavor.  You're going to love it!

Servings: 5-6 Servings (Use a 3-4 quart slow cooker for this recipe)

Ingredients:
5-6 single size portions of salmon (we buy the frozen salmon at Costco)
1 Tbsp. garlic paste
1 Tbsp. basil paste
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
foil
non-stick spray

Directions:
Lay out a piece of foil for each piece of salmon you are cooking.  Spray each with non-stick spray and place a piece of salmon on each sheet.

In a small bowl, mix together the garlic paste, basil paste, lemon juice, salt and pepper.

With a brush, brush each piece of salmon with the paste you made.


Close each piece up like a cute little package.

Make sure they're sealed good...you want them to steam inside.  Place all your little packets inside your crock.


Cook on LOW for 1-2 hours.  Depending on the thickness of your salmon, time will vary greatly.  My suggestion is to check it and go by "feel." You will want your salmon to flake easily with a fork.

Enjoy!



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Monday, January 18, 2016

Vegetable Coconut Curry

I'm going to start off with an apology.  Unlike my normal "style" there is no final picture.  Boo!
I know, I know...you're sad.  BUT, in my defense, it was Christmas Eve and my plate didn't look so hot.  LOL  

I am a HUGE fan of Coconut Curry!  HUGE!  When my husband came home with some Maya Kaimal Coconut Curry Sauce that was gluten-free from Costco (it comes in a 2 pack with Vindaloo sauce too), I about died and went to heaven!  I knew I had to do something with it.  Turns out, I had the perfect occasion.  My Uncle from California was in town and would be joining us at my Aunt's house for Christmas Eve.  Not only is he gluten-free like me, but he is Vegetarian.  I had offered to make something gluten-free and vegetarian, so it was the perfect opportunity.

So, this delicious Vegetable Coconut Curry was born!  It was SO filling and incredibly delicious!  I served it over Edamame Noodles (we buy them at Costco), but you could serve it over rice, brown rice, quinoa or any type of gluten-free pasta you prefer.  Or, eat it by itself!  Another bonus of making this recipe is it's kind of a "clean out the fridge" type recipe, so please feel free to add or delete an ingredient or two to make it work with what you have around your house. 

ENJOY!


Servings: 10-14

Ingredients: (Use a 5-6 Quart Slow Cooker for this Recipe)
2 cups chopped broccoli
2 cups butternut squash, chopped into small cubes
1 cup chopped carrots
3/4 cups chopped onion
3/4 cups chopped celery
1/2 cup chopped mushrooms
1 (15.5 oz) can Garbanzo beans, drained and rinsed
1 (24 oz) container of Maya Kaimal Coconut Curry Sauce (or any other type of curry sauce you enjoy...double check it's gluten-free though)

Directions:
Place the broccoli, butternut squash, carrots, onion, celery, mushrooms and garbanzo beans into the slow cooker.  Cover it with the Coconut Curry Sauce.

No need to stir.  Put the lid on and let it cook for about 4 hours on LOW or 2-2.5 hours on HIGH.
Serve alone or over rice, brown rice, quinoa, or any type of gluten-free pasta you enjoy!





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Wednesday, November 18, 2015

Cranberry Glazed Turkey Breast - From The Gluten Free Slow Cooker

Thanksgiving is right around the corner! Step out of your normal traditional comfort zone and try this spectacular glaze for your turkey breast straight out of my new cookbook, The Gluten Free Slow Cooker. The sweetness of the cranberries mixed with the savory onion and other seasonings make this turkey breast superb.



Cranberry-Glazed Turkey Breast
DAIRY-FREE

Ingredients:
1 fresh turkey breast (5½ to 6 pounds, 2.5 to 2.7 kg), giblets removed if yours contains them, rinsed, and dried
1 can (14 ounces, 395 g) whole berry cranberry sauce
3 tablespoons (15 g) dried minced onion
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon turmeric
1 teaspoon cornstarch
¼ teaspoon celery salt
¼ teaspoon granulated sugar
1/8 teaspoon ground black pepper

Directions:
» Spray your crock with nonstick cooking spray.
» Place the turkey into the slow cooker, breast side down.
» In a bowl, mix together the cranberry sauce, onion, parsley, onion powder, turmeric, cornstarch, celery salt, sugar, and pepper. Pour the mixture all over the turkey breast.
» Cover the crock and cook on LOW for 8 to 9 hours or on HIGH for 4 to 4½ hours.
RECOMMENDED SLOW COOKER SIZE: 6½ to 7 quart (6½ to 7 L)

YIELD: 6 to 7 servings

Want to try more delicious recipes from my new cookbook?
Find out where you can buy "The Gluten Free Slow Cooker" here.
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Sunday, September 20, 2015

What's Cookin?! My Menu Plan This Week

Hi Everyone!

Life has been....how do you say???
BUSY!

Like, so busy I hardly have time to breathe!

But, I'm starting my week off well!  I have a plan.  I know, I know....even the best of plans go awray, but at least I have some sort of a plan!

(Recipes are linked up below....be on the lookout for the Chicken recipe for the salad soon!)



Monday: Mjardra
Tuesday: Walking Tacos

Wednesday: Mjadra Leftovers

Thursday: Taco Salad

Friday: Chicken Salad

Everything is prepped and ready to go!  Like I said, it's gonna be a good week!
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Friday, September 18, 2015

Lansing Gluten Free Fair - Come get your copy of my NEW COOKBOOK!

I am SO excited!!!  My cookbook release is just DAYS away!

OCTOBER 1st!!!!

(In case you missed that somewhere....LOL)

Come visit me at the Lansing Gluten Free Fair on October 10 from 10 am-2 pm!
I will be there with copies of my book and will even autograph them for you if you wish ;)


Not only will I be there, but there will over 40 other Gluten-Free vendors there for you!  You'll be able to take some samples, try some samples and even walk away with products.
My good friend Priscilla from Celiac Specialties Gluten Free Bakery will be there with her AMAZING bread for purchase!  If you haven't tried it yet, it's THE BEST!  No joke!  She ships, so check out her website.

There will also be FREE Celiac Screenings!!!  How cool is that?!  



So, bring the whole family down, up, over....however you need to come to get there!  

I can't wait to meet you or see you again!

Where:

RAMADA INN 
7501 W Saginaw Lansing 48917 
Off Exit 93B from I-69/I-96 

You can follow the Lansing Gluten Free Fair on Facebook here
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Sunday, August 23, 2015

Crock-Pot® Savor Bundle #Review

I'm excited to tell you about the new Crock-Pot® Savor Make Bundle!


Not only do you get the Crock-Pot® 6-quart Cook & Carry™ Digital Slow Cooker w/ Heat-Saver™ Stoneware, but you ALSO get the FoodSaver® V3880 Vacuum Sealer, (1) Oval Marinator, (1) 11”X10’ Heat-Seal Roll, (2) Heat-Seal Gallon-size Bags, (3) Heat-Seal Quart-size bags, (1) 2-pack of 11”X16’ Heat-Seal Rolls, (16) Quart-size Freeze ‘n Steam Bags with this bundle!  That's a WHOLE LOT of product bundled into a low price!!!!     I mean, the FoodSaver itself is worth almost this much, then add in a really cool Slow Cooker with it?!  You have a major deal!

First, let me show you how simple it is to use the FoodSaver:

I've been using a FoodSaver for a couple of years and love it.  I cannot WAIT to use the marinating attachment!!!!! 


I also love that this bundle comes with everything you really need to get started with the food saver!  Not only do you get the heat and seal rolls, but you also get the bags too!

Let's move on to the Crock Pot!!!!  This Crock Pot Slow Cooker has a couple very cool features I'd like to highlight for you.  First, there is a REALLY cool place to store your cord on the back!  NONE of my other Slow Cookers have this and I am in LOVE!
Isn't that awesome?

I also like the locking lid with nice handles so I can travel with this Crock Pot Slow Cooker easier!

This Crock Pot Slow Cooker has a HIGH setting for 4 or 6 hours, or a LOW setting for 8 or 10 hours.  It automatically switches to warm when the cook time is up.  This Crock Pot Slow Cooker is also insulated, so when you travel with it, it helps keep your food safely warm.  There is a gauge on the front of the Crock Pot Slow Cooker to show you how hot or cool your food is.

If you would like to get your hands on this awesome bundle, please visit

*Disclaimer: I was given the Crock-Pot® Savor Make Bundle in exchange for my review.  All opinions expressed here are entirely my own and may differ from others'.
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