GLUTINO Honey Mustard Pretzels

Have you tried these new pretzels from Glutino? Honey Mustard-yum!!!!

STUFFED POTATO SKINS!!!!!

Ingredients

• 8 whole Russet Potatoes
• 4 Tablespoons Canola Oil
• 2 Tablespoons Butter
• Salt/pepper To Taste
• 1-1/2 cup Grated Cheddar Cheese
• 8 slices Thick Cut Bacon, Fried Until Almost Crisp And Chopped (I cooked it in the microwave)
• 2 whole scallions, Sliced
• 1/2 cup Sour Cream

Preparation Instructions

Preheat oven to 400 degrees.
Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil generously.
Place potatoes on a baking sheet and bake about 50-60 minutes.  until skin is crisp and potatoes are tender.  Cool until you can touch the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt/pepper. Place potato halves face-down and return to the oven for 5-7 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, another 5-7 mins.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and scallions. Yum!

HONEY GARLIC CHICKEN PIZZA!

This chicken was fabulous and made a ton! What to do with the leftovers? Make a pizza!!! I used a Schar gluten free crust, topped it with mozzarella, loaded on my chicken and baked it at 425 for 15 minutes!  Top with scallions and dig in!

Garlic Chicken Crockpot Recipe Here

FRESH CORN IN JANUARY? TOUGH TO BEAT!!!

THE MOST AMAZING OVEN ROASTED CORN 

 Preheat oven to 400!  

Very generously season your corn on the cobs with kosher salt and pepper.  Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!  While it's cooking,  turn the corn occasionally.  Simple and completely amazing!!!

PERFECT HARD NO-BOILED OVEN EGGS!!!!

CROCKPOT HONEY GARLIC PULLED CHICKEN

My husband surprised me at work today with a beautiful box of chocolates from the chocolatier.  I am pretty sure he was smitten by this chicken dinner!!!  Try it at home and see if it wins you some chocolates!!!! It is THAT good!!!  CROCKPOT HONEY GARLIC PULLED CHICKEN!!!

 

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
1/4 cup barbecue sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot.  In a bowl, whisk honey, tamari, blackberry jam, bbq sauce, olive oil, garlic & onion.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on LOW for 4 hours and on HIGH for the last hour for a total of  5 hours. Carefully remove all of the chicken to a plate.  Remove skin/bones and using 2 forks, shred the chicken.  Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat.  Whisk in the cornstarch/water and boil a few minutes to reduce.  Strain this through a sieve.  Pour the sauce over the chicken, stirring to evenly mix.  Pour as much or as little as you'd like!!!  Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

CROCKPOT CANDY

LOVE PEANUTS, PEANUT BUTTER & CHOCOLATE? THIS CANDY IS FOR YOU!!!

Ingredients

1 - 16 oz jar	unsalted peanuts
1 - 16 oz. jar	salted peanuts
1 - 12 oz bag	semi-sweet chocolate chips
1 - 12 oz bag	milk chocolate chips
2 - 10 oz bags	peanut butter chips
2 - 1 lb pkg	white chocolate chips

Directions

Layer all ingredients in a large crockpot (starting with peanuts).  Pile chips on top of peanuts and not too close to sides of pot or they will burn.   Turn the pot on low, cover with lid, and leave sitting for 2 hours. Next, time I would stir this after an hour to prevent any scorching of the peanuts!!!!!  Watch it closely.  Then stir and spoon mixture on to wax paper or into cupcake liners.  Chill 1 hour.  

Adapted from Just a Pinch

CINNAMON & SUGAR FRENCH TOAST

EASY! FAST! DELISH!!!

Ingredients For 5 Slices: (Double for a larger batch!!!)

butter
5 slices bread (I used Udi's gf)
2 eggs, beat in a bowl with a splash of half and hald mixed in
1/4 cup sugar with some cinnamon mixed in

Heat 1-2 T. butter in skillet.  Dip bread in egg/cream and place in pan.  Immediately sprinkle the cinnamon/sugar mix on the slices.  When bottoms are brown, flip and give another sprinkle of the cinn/sugar.  Serve with butter, maple syrup and whipped cream!

JACK DANIEL'S BARBECUE CHICKEN PIZZA

Have leftover chicken from this awesome Jack Daniel's chicken recipe? Whip up a barbecue chicken pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your chicken/peaches.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

SHORT RIB PIZZA

Have leftover shortribs from this awesome shortrib recipe? Whip up a shortrib pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your shortribs.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

JACK DANIELS APRICOT-PEACH BARBECUE CHICKEN!!!!

• 2 split chicken breasts, bone in, skin on (3 pounds) *Note, this made so much sauce you could use more chicken than this!! Original calls for 12 bone in thighs so you could use that instead if you like!!!
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Jack Daniel's
• 12 ounces, fluid Barbecue Sauce
• 1 jar (10 oz) Apricot Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 16 ounce bag, frozen sliced peaches

Heat oil and butter in a heavy pot over medium-high heat. Salt and pepper the chicken and place chicken in the pot, skin side down. Brown both sides, then remove to crockpot, skin side down.  Add onions to pan and stir, cooking for 2 minutes. Remove from heat to be safe and pour Jack Daniel's into the pot.  Scrape the bottom of the pan, allowing Jack Daniel's to reduce for two mins . Pour in barbecue sauce, preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined and comes to a boil.  Cook just a few minutes to blend flavors.  Pour over the chicken. Top with the frozen peaches.  Cook on low for 8 hours.  Shred chicken and load up with sauce on top!!!! Serve over rice or quinoa!

 
ADAPTED FROM PIONEER WOMAN

TOMATOES & MOZZARELLA

TOMAOTES
MOZZARELLA
SALT
PEPPER
OIL OF CHOICE (MINE IS AVOCADO OIL)
SERVE OVER ROMAINE

GRILLED CHICKEN TOPPED WITH THE MOST SCRUMPTIOUS PESTO!

POUND CHICKEN BREASTS AND SPRINKLE WITH SALT/PEPPER. HEAT AVOCADO OIL OR EVOO IN A GRILL PAN AND GRILL BOTH SIDES WITH SOME ROSEMARY or THYME. SQUEEZE HALF A LEMON OVER THE CHICKEN.  

TOP WITH HOMEMADE PESTO:

Prepare Pesto:
In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER! 

LET REST AND SLICE ON A BIAS. 

BONELESS SHORT RIBS COOKED IN THE CROCKPOT WITH COGNAC GRAVY!!! TRANSFORM THEM INTO SHORTRIB SLIDERS!

I know, I know, you can't believe I never owned a crockpot! True!  Reason why? I am afraid to leave it on when I am not home.  I finally decided to get one because everyone who owns one loves it! I wanted in on this love of delicious crockpot cooked foods.  Well, I am sold!  Once done cooking, these ribs were literally falling apart off the fork-wow!!! Here is my first crockpot meal!

Crock Pot Boneless Beef Short Ribs (4 servings)

• 2 to 2 1/2 lbs boneless beef short ribs
• 4 T. butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cornstarch
• 1/2 cup red wine
• 1 large onion, chopped (about 1 cup)
• 1 cup beef broth
• 1/4 cup red wine vinegar (I was out of it so used 2T. red wine and 2T. white vinegar)
• 1/2 cup brown sugar
• 3 cloves garlic, crushed
• 1 teaspoon chili powder 
• a few mushrooms

Place cornstarch, salt and pepper in ziploc.   Add boneless ribs to coat and then brown in a skillet in the butter until browned on both sides.  Place ribs in crockpot. To the skillet, add the onions and cook a few minutes.  Add the wine, broth, vinegar, mushrooms.  Stir in sugar, garlic and chili powder.  Bring to a boil and pour over the ribs.  Cook on high 5 hours.  Remove fat from sauce.  
To thicken sauce, pour it into a pot.  Combine 2T. cornstarch and 2T. water and add to sauce. Let boil until thick. (*note, I also added about a cup of beef broth and a few Tablespoons of cognac.  Then I strained the gravy)

I shredded the ribs and served them on udi's gluten free rolls with onion and avocado!!!
Adpated from Hey, Mom! What's for Dinner?

FANCY 3 CHEESE MACARONI WITH CARAMELIZED ONIONS & BACON!!!

4 cups of partially cooked macaroni (don't cook all the way) (I used gluten free pasta-worked like a charm)
8 Tablespoons salted Butter
2 whole Medium Onions, Cut In Half And Sliced Thin
1/4 cup cornstarch
2 cups Whole Milk
1/2 cup Half-and-half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
1/2 cup Grated Gruyere Cheese
1/2 cup Grated Fontina Cheese
1/2 cup Pecorino Romano Cheese
3 slices bacon, cooked crisp and crumbled for garnish
1 chopped scallion, garnish
Preparation Instructions

Preheat oven to 350 degrees.

Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter.  Sprinkle in corn starch and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add generous salt & pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Sprinkle with bacon and scallions.
Recipe adapted from Pioneer Woman 

MACAROON BARS DIPPED IN CHOCOLATE

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line an 8x8 pan with nonstick foil.  In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Spread the batter into the pan evenly.  Bake for 35 to 40 minutes, until golden brown on top. Cool and cut into squares.  Dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!!

SALMON, EGGS & ONION

2 salmon filets (salt, peppered and broiled 13 mins or until cooked through, then chop)
1 onion, diced
3 Tablespoons butter
6 eggs, whisked
s&p to taste

Melt butter in a skillet and add onions and salmon.  Sautee until onions are translucent.  Push salmon and onions to the edges of skillet and add eggs in the center. Scramble and then toss with the onins and salmon to combine.  Add salt and pepper to taste.  Top with scallions.