Friday, August 18, 2017

Jamaican-Jerk Grilled Chicken Salad with a Lime Vinaigrette

I can't believe we are almost through the whole month of August! This year has flown by so quickly. I am so excited and ready to further pursue my culinary dreams this September at Johnson and Wales University. I have all of my chef whites and houndstooth pants pressed and ready to go! I can't wait to gain new culinary experiences, and have an amazing school year!  
This salad is so delicious! It's so tasty and full of flavors, as well as low-carb and really good-for-you. The grilled chicken is seasoned with an aromatic Jamaican jerk spice blend, which includes cinnamon, onion powder, garlic powder, cayenne pepper, paprika, salt, black pepper, and a little bit of nutmeg. This crisp and light salad will be the perfect addition to your summertime menu! 
Onto the recipe!

Jamaican-Jerk Grilled Chicken Salad with a Lime Vinaigrette (serves 2)

  • 4 cups mixed salad greens (I used kale, and spring mix)
  • 2 chicken breasts each seasoned with Jamaican jerk seasoning blend (1/2 tbsp. cinnamon, 1/2 tbsp. garlic powder, 1/2 tbsp. onion powder, 2 tsp. cayenne pepper, 1 tbsp. paprika, and a couple pinches of black pepper, salt, and nutmeg.)
  • Avocado oil, to brush on chicken breasts
  • 1 nectarine, thinly sliced
  • 1 avocado, halved and sliced
  • 2 roma tomatoes, medium diced
  • 1/4 cup fresh lime juice
  • 1/2 cup avocado oil
  • 1 tablespoon raw honey
  • salt and pepper, to taste
  • lime wedges, for garnish
  • chopped cilantro, for garnish
First, we are going to make the simple lime vinaigrette. Whisk together the lime juice and raw honey in a small bowl. Slowly stream and whisk in the avocado oil until emulsified. Season with salt and pepper, to taste. Wrap and place in fridge until ready to use.

Preheat your grill to medium-high heat. Brush seasoned chicken breasts with avocado oil. Grill on each side for about 4-6 minutes. If you want to create crisscross grill marks, move chicken breasts on the grill in a different direction, creating the crisscross marks. Once the chicken has finished on the grill, remove and slice on an angle.

Time to assemble! Top greens with a row of sliced avocado, then nectarines, then chicken, tomatoes, cilantro, and drizzle on the lime vinaigrette. Garnish with lime wedge. Enjoy!


Thursday, July 20, 2017

Thai Basil & Mint Chicken Brown Rice Pasta

Happy Thursday! I hope you've been having an amazing summer!
It has been so hot outside lately- today, the temperature reached 95 degrees! This type of weather calls for a light, refreshing, and wholesome dinner. This gluten-free Thai basil and mint chicken pasta is so delicious! Fresh mint, Thai basil, lime juice, and pineapple adds a refreshing summer twist on this dish. 
Let's get to cooking!

Thai Basil & Mint Chicken Brown Rice Pasta (serves 8 or a hungry family of 4)

  • 16 oz. brown rice pasta 
  • 2 lbs. ground chicken
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh Thai basil
  • 1/2 cup fresh lime juice
  • 8 oz. cherry tomatoes, sliced lengthwise
  • 1 red onion, medium diced
  • 4 garlic cloves, minced
  • 8 oz. diced pineapple
  • salt and pepper, to taste
  • sesame oil, to coat pan or wok
  • chopped toasted cashews, to garnish 
  • lime wedges, to garnish
Bring a pot of salted water  to a boil. Once the water has reached a rapid boil, add brown rice pasta, reduce to medium-high heat, and cook until tender, about 13-15 minutes. Drain in a colander and set aside.

While the pasta is cooking, lightly coat a wok or pan with sesame oil. Once hot, add in onions and garlic. Saute until translucent over medium-high heat. Add in basil and mint and stir. Now add in ground chicken and season with salt and pepper. Once the chicken is almost fully cooked, add in lime juice, pineapple, and cherry tomatoes. Season with salt and pepper. Let mixture come to a slight boil, then add in cooked pasta. Stir to coat pasta with chicken and sauce, and serve! Garnish with cashews and lime wedge.



Tuesday, June 20, 2017

Special Edition Blog Post: My Year in Review at OCVTS

I usually only post my recipes to this blog, but since tomorrow is the first day of summer, I wanted to share with you all my amazing experience this year at Ocean County Vocational Technical School's Culinary Arts Program.
This year has definitely been one I will never forget! Every day at OCVTS I learned something new, and enjoyed every second of class. I started my year off by learning how to work the front of the house in the dining room with Chef Bruce. I discovered, by being in this class, that I love the hospitality aspect in the culinary arts field! 
After learning about working the front of the house, I baked many delicious treats in the bakery with Chef Jill and Chef Dennis! Lastly, I finished the year by being in the place that I love the most: the kitchen! Chef Rose Anne was the instructor for this class. In this class, I improved my knife skills, learned various cooking techniques, cooked for breakfast banquets, and cooked on the line for afternoon lunches.
Everyone at OCVTS, including the instructors, faculty, and staff are so talented in their fields and are so encouraging to the students. Thank you Chef Bruce, Chef Jill, Chef Rose Anne, Chef John, Chef Dennis, Chef Gary, Chef Kevin, and Chef Joe! I can't speak highly enough about this school and how amazing all of the programs are! 
This fall, I will be attending Johnson and Wales University, to pursue a degree in Culinary Arts! I was accepted into this program a year early! I will be sharing updates on what I am cooking and experiencing during my time at Johnson and Wales here on this blog!


Monday, June 12, 2017

Simple Gluten-Free Fried Chicken & Waffle Sandwich

Happy Monday! I hope your week is off to a great start.
I can't believe we are already into the month of June! I am loving this beautiful weather; summer is definitely on it's way! This gluten-free fried chicken and waffle sandwich topped with a creamy cajun aioli is sure to become your summer staple! It's not only delicious, but easy-to-make and gluten-free as well! The one ingredient that makes this dish perfectly complete is the raw honey- it adds the perfect amount of sweetness to this savory and spicy dinner!
Let's get to cooking!

Simple Gluten-Free Fried Chicken & Waffle Sandwich (serves 4)

  • 1 lb. chicken tenders
  • 1 cup gluten-free all purpose flour blend (seasoned with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, salt, and pepper, to taste.)
  • 1 cup buttermilk 
  • avocado oil, to fry in cast iron pan
  • 8 gluten-free waffles 
  • 1/2 cup mayonnaise 
  • 2 tablespoons lemon juice
  • 1 tablespoon Cajun seasoning blend
  • 8 butter lettuce leaves
  • 1 cup sliced multicolored tomatoes
  • raw honey, to drizzle on waffles
First, we are going to make the aioli. Whisk together the mayonnaise, lemon juice, and Cajun seasoning. Wrap and place in fridge until ready to use.

Prepare flour mixture. Add chicken tenders into a bowl with buttermilk, then dredge in the flour blend.

Coat a cast iron pan with avocado oil, about 1/4 inch up the sides, over medium-high heat. Once hot, add chicken tenders and fry on each side for about 5-6 minutes, or until golden brown and fully cooked. Repeat steps until all chicken tenders are fried and crispy!

Time to assemble! Spread about 1 tablespoon on a piece of waffle, then top with a piece of fried chicken, butter lettuce, and sliced tomatoes. Top with another waffle to create a sandwich, then drizzle with raw honey! Serve and enjoy!


Thursday, May 25, 2017

Dairy-Free Creamed Spinach

Happy Thursday! I hope you all are having an awesome week! 
I can't believe we have less then a month until Summer! This year flew by so quick! I have been working on so many recipes that I cannot wait to share on here. This dairy-free creamed spinach is the perfect side dish to accompany a delicious main entree! It is so creamy and flavorful- you will have a hard time believing it is dairy-free! 
Let's get to cooking!

Dairy-Free Creamed Spinach (yields 4 large ramekins)

  • 1 lb baby spinach
  • olive oil, to grease pan 
  • 4 shallots, minced
  • 3 garlic cloves, minced
  • 14-ounces coconut cream
  • 1/2 teaspoon cayenne pepper 
  • 1/2 teaspoon paprika
  • 1 teaspoon white pepper
  • salt and pepper, to taste
  • 1/2 cup gluten-free breadcrumbs
  • 1 tablespoon olive oil
Preheat oven to 350 degrees. Grease four ramekins with olive oil.

Heat olive oil in a large saute pan over medium-high heat. Once hot, add shallots and garlic. Saute for about 2-3 minutes. Add in spinach, and cook until wilted down, about 4-5 minutes. Season with salt and pepper.

While you are cooking the spinach, heat coconut cream in a small pot over medium heat. Season with cayenne pepper, white pepper, paprika, salt, and pepper. Stir occasionally until it comes to a slow boil. Remove from heat.

Once the spinach is almost done, add in coconut cream. Stir and cook until the mixture comes to a slow boil.

Heat about a tablespoon of olive oil in a small saucepan over medium heat. Add in breadcrumbs and stir to coat in olive. Cook until toasted and golden-brown.

Divide creamed spinach mixture among four large ramekins. Top with gluten-free breadcrumbs. Bake for about 12 minutes. Serve and enjoy!


Friday, April 28, 2017

Mozzarella, Tomato, & Prosciutto Skewers with a Basil Vinaigrette

Happy Friday! I hope you all have an amazing weekend.
These mozzarella, tomato, and prosciutto skewers are the perfect healthy spring snack, or light lunch! They are so light and fresh! Beware though, it is really hard to only eat one! Not only are these skewers delicious, they are super simple to make as well! You only need 7 ingredients (excluding salt & pepper) and a dozen bamboo skewers! 
Onto the recipe! 

Mozzarella, Tomato, & Prosciutto Skewers with a Basil Vinaigrette (yields 12 skewers)

  • 12 bamboo skewers
  • 2 dozen  mini mozzarella balls 
  • 2 dozen cherry tomatoes
  • 8 ounces prosciutto, sliced and rolled up
  • 1 bunch fresh basil leaves 
  • 2 tablespoons finely chopped basil
  • 1 cup EVOO 
  • 1/3 cup champagne vinegar
  • 2 garlic cloves, finely minced
  • salt and pepper, to taste
First we are going to prepare the vinaigrette. Whisk together vinegar, garlic, chopped basil, salt, and pepper. Stream in olive oil, whisking constantly until emulsified.

Time to make the skewers! First, slide on a tomato, then mozzarella, then prosciutto, basil, and repeat one more time. Drizzle with vinaigrette. Serve and enjoy!


Thursday, April 20, 2017

Shrimp Scampi Risotto

Hey there, happy Thursday!! We are almost to Friday!
Sometimes you want to cook a fancy dinner, whether it's to celebrate a birthday, holiday, achievement, or just simply because you want to! This shrimp scampi risotto is so delicious & fancy, yet so simple to make! I've always loved shrimp scampi, as well as risotto- the result of combining the two dishes is pure perfection! 

Let's get to cooking!

Shrimp Scampi Risotto (serves 8)

  • 40 large shrimp, peeled and devained
  • 16 oz arborio rice
  • 2 quarts chicken stock
  • 1/2 cup + 1/4 cup medium diced shallots
  • 10 garlic cloves, minced
  • 2 tablespoon grass-fed butter
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • salt and pepper, to taste
  • 1/2 cup dry white wine (plus another 1/4 cup for shrimp)
First we are going to make the risotto, since it takes a little time to make! Heat all of the chicken stock in a pot over medium heat until boiling, reduce heat to low and keep hot.

Heat olive oil and butter in a large pan over medium-high heat. Once hot, add 1/2 cup shallots and half the garlic. Saute until softened. Season with salt and pepper. Add in rice and stir until mixed in with shallots and garlic. Add white wine and let fully absorb into the rice. Now start ladling in 1 cup of hot stock into the rice at a time, and repeat until rice is tender.

Once the risotto is finished, we are going to make the shrimp scampi! Coat a large pan with olive oil over medium high heat. Once hot, add the rest of the shallots, garlic, and parsley. Saute until softened. Now add in the shrimp and cook on each side for about 2-3 minutes, or until translucent. Add in 1/4 cup white wine and 1/4 cup of lemon juice, and let come to a boil. Season with salt and pepper.

This is where we combine the two! Pour shrimp scampi into the risotto, then fold in. Season with more salt and pepper if desired. Serve with fresh parsley and lemon wedge. Devour and enjoy!


Tuesday, March 21, 2017

Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream

Happy Tuesday! I hope your week is off to an amazing start.
These mint pots de creme are sure to make your week even more amazing! Since yesterday was the official beginning of Spring, I figured this was the most perfect recipe to share! Pots de creme, which means "pot of cream" is a classic French dessert made with cream and eggs. The texture is super creamy and light, and the mint flavor is so refreshing and flavorful! To top it off, this creamy custard is finished with a sweet strawberry mint reduction and homemade honey sweetened whipped cream. 
Onto the recipe!

Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream (yields 6 custard pots)

For the custard;

  • 8 egg yolks
  • 1/2 cup organic cane sugar 
  • 3 cups organic heavy cream (full-fat coconut cream works too, for a dairy-free version)
  • 2 sprigs fresh mint
  • 1/2 teaspoon mint extract
For the reduction; 

  • 1 cup diced strawberries
  • 1 tablespoon minced fresh mint 
  • 1/4 cup organic cane sugar
  • 2 tablespoons water
  • 1 tablespoon water mixed with 1/2 tablespoon of cornstarch (create a slurry)
  • pinch of sea salt
For the whipped cream;

  • 2 cups organic heavy cream
  • 2 tablespoons raw honey
Preheat your oven to 320 degrees. Boil a pot of water.

In a medium size saucepan over medium heat, whisk together heavy cream, sugar, and fresh mint. Let simmer until it comes to a slight boil. Turn off heat and let mint steep for a few minutes. Strain hot milk into a bowl to get rid of the mint sprigs.  In a bowl, whisk together egg yolks until light. Slowly add hot milk to egg yolks, whisking constantly until well combined. Finish mixture with mint extract. Fill six custard pots in a baking dish about 3/4 of the way up. Pour boiling water into pan until halfway up the custard pots. Cover with foil, and bake for 30 to 35 minutes. Let cool, then move to the fridge and let cool at least 6 hours.

Now we are going to make the strawberry mint reduction! In a small saucepan over medium, combine strawberries, sugar, mint, and water. Let come to a slow boil. Add in cornstarch slurry and mix until thickened. Let cool and set aside until ready to use.

Time to make the whipped cream! Add cream to a cold stand mixer bowl. Beat on a high speed for about 3 minutes, or until peaks form. Add honey and continue whisking until fluffy.

When you are ready to serve, top the pots de creme with a dollop of the strawberry-mint reduction, as well as some whipped cream! Garnish with a mint leave, if desired. Enjoy!


Tuesday, March 14, 2017

Healthy Shrimp Burrito Bowls

Happy Tuesday! I am so excited to share this recipe with you all!
I can't speak highly enough about this amazing dish!! It is so simple to make, yet so delicious and flavorful! Not to mention it is super healthy for you as well; it is loaded with protein, healthy fats, and whole grains! This dish will surely make multiple reappearances at your dinner table! 
Let's get to cooking!

Healthy Shrimp Burrito Bowls (serves 4)
  • 2 cups brown rice
  • 4 cups water
  • 1 teaspoon sea salt
  • 1 lb shrimp (cleaned and tails removed)
  • 2 avocados, halved and sliced
  • 1 cup black beans 
  • 1 cup multicolored cherry tomatoes, halved
  • 1 cup sour cream 
  • Juice of 2 limes 
  • avocado oil, to grease pan 
  • homemade taco seasoning blend (2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, salt to taste)
  • fresh cilantro, to garnish
  • quartered limes, to garnish 
Add brown rice, water, and sea salt to a pot over high heat. Stir and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 20 minutes. 

Whisk together sour cream, lime juice, and a pinch of sea salt in a small bowl until it turns into a sauce. Set aside.

Lightly coat a large pan with avocado oil over medium-high heat. Once hot, add in shrimp and season with seasoning blend. Cook on each side for about 2-3 minutes, or until opaque. 

Once the rice and shrimp have finished cooking, it's time to assemble the bowls! First, scoop about 1/2 cup of brown rice into a boil. Top with 1/4 cup black beans, 2 slices of avocado, handful of cherry tomatoes, shrimp, and drizzle on the lime creme sauce. Garnish with cilantro and fresh lime wedge. Serve and enjoy!


Wednesday, March 8, 2017

Gluten-Free Singapore Street Noodles

I am so excited to share this recipe with you all! When I first tried Singapore street noodles, I absolutely fell in love with all of the flavors featured in the dish. The key flavor that is so perfect in this noodle dish is curry powder! The rice vermicelli noodles not only take on the flavor of the curry powder, but the gorgeous color as well! 
Not only is this dish absolutely delicious, it has many health benefits as well!! Curry powder contains turmeric, which is a natural anti-inflammatory, as well as ginger, which promotes a healthy immune system. So many reasons to cook this delicious & healthy meal!

Let's get to cooking! 

Gluten-Free Singapore Street Noodles (serves 4-6)
  • 20 ounces rice vermicelli noodles
  • 1 bunch of scallions, sliced (both white and green parts)
  • 4 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 yellow onion, medium diced
  • 3 large carrots, peeled and small diced
  • 1 1/2 cups red cabbage, thinly sliced
  • 3 bell peppers, small diced
  • 1/4 cup coconut aminos
  • 1 tablespoon ginger jam
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon sesame oil
  • 1 teaspoon cayenne pepper
  • 2 tablespoons curry powder
  • salt and pepper, to taste
  • avocado or coconut oil, to grease pan 
First, we are going to make the sauce! Whisk together coconut aminos, sliced scallions, ginger jam, sesame oil, rice vinegar, cayenne pepper, salt, and pepper in a small bowl. Set aside.

Bring a pot of salted water to a boil. Once boiling, add vermicelli noodles and cook for about 3-4 minutes, stirring frequently. Drain, mix in a little bit of sesame oil, and set aside.

Coat a large pan or wok with avocado oil over medium-high heat. Once hot, add in onion, garlic, and ginger. Saute until translucent. Add carrots and peppers to the pan and saute until tender. Now add in the red cabbage and cook until softened. Season with salt and pepper. Pour in the sauce and let come to a slow boil. Add cooked rice noodles to the pan and stir. Season with curry powder and mix thoroughly. Serve with sliced scallions to garnish, and enjoy!

Monday, February 27, 2017

Gluten-Free Orange Chicken

Happy Monday! Here’s to another amazing week!
My inspiration for coming up with this recipe was my brother Harrison’s birthday! He absolutely loves Chinese food, so I decided to make a takeout themed menu! This orange chicken is so delicious! It has the perfect balance of sweet and savory flavors. I made this dish along with a noodle dish, which I shared a sneak peek of on my Instagram yesterday! You will find that recipe on here very soon!

Let’s get to cooking!
Gluten-Free Orange Chicken (serves 8)

For the chicken;
  • 3 lbs chicken breasts, cut into cubes
  • 1/2 cup orange juice
  • 2 cups white rice flour
  • 1 teaspoon cayenne pepper
  • salt and pepper, to taste
  • avocado oil, to fry chicken 
For the sauce; 
  • 3/4 cup orange juice
  • 1/4 cup coconut aminos
  • 1/4 cup raw honey
  • 1 tablespoon sesame oil
  • 2 scallions, sliced (use green and white parts)
  • 1/2 tablespoon minced fresh ginger
  • 3 cloves of garlic, minced
  • 1 tablespoons orange zest
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons arrowroot powder mixed with 2 tablespoons of water
  • sliced scallions, to garnish
  • sliced cara cara oranges, to garnish
Whisk together orange juice, aminos, honey, sesame oil, scallions, garlic, ginger, orange zest, cayenne pepper, and arrowroot slurry in a medium size bowl. Set aside.

Time to fry the chicken! Season flour with salt, pepper, and cayenne pepper. Coat a large pan with avocado oil. Coat cubed chicken in orange juice. Let excess juice drip off, then coat in rice flour. Fry chicken on each side for about 5-6 minutes. Add sauce to pan, stir, and let come to a slow boil. Serve chicken by itself, with rice, noodles, or whatever you desire! Garnish with scallions and oranges. Enjoy!

Monday, February 20, 2017

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola

Happy Monday! I can't believe February is almost over! Spring is right around the corner!
This creamy ginger infused Greek yogurt topped with a delicious strawberry and fresh mint reduction is SO refreshing! And to top it all off, it is finished with my gluten-free almond butter granola! This dish has the perfect balance of sweet, spicy, and crunch! 
Onto the recipe!

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola (serves 4)

  • 2 cups greek yogurt
  • 2 tablespoons ginger jam 
  • 2 tablespoons raw honey
  • 1 teaspoon fresh ginger, minced
  • 2 cups fresh strawberries, diced
  • 2 tablespoons fresh mint, minced
  • 1/4 cup organic cane sugar
  • 1/4 cup water
  • 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
  • 1/2 cup of my gluten-free granola 
Whisk together greek yogurt, raw honey, ginger jam, and fresh ginger in a small bowl. Wrap and refrigerate until ready to eat.

Add strawberries, mint, sugar, and honey to a small saucepan over medium heat. Stir constantly, and let come to a slow boil. Add in starch mixture and mix. Reduce and let simmer until mixture thickens. Let cool.

Time to assemble! You can put this in a bowl, parfait cup, or even a small mason jar! Layer yogurt, strawberry mint reduction, and granola. Serve and devour! Enjoy!


Monday, February 13, 2017

Red Wine Chocolate Cake with a Chocolate Buttercream & Blackberry-Sage Ganache

Hey there! Happy Monday! I hope your week is off to a great start!
If you are looking for the perfect gluten-free dessert to make for Valentine's Day, look no further! This red wine chocolate cake is moist, fluffy, and flavorful! The blackberry-sage ganache adds the perfect finishing touch to this elegant dessert. You will have a hard time believing this cake is free of not only gluten, but grain-free as well! Zuvii Banana Flour gives this cake great texture.

Onto the recipe!

Red Wine Chocolate Cake with a Chocolate Buttercream & Blackberry-Sage Ganache (yield; 5 heart shaped layer cake)

For the cake;
  • 1 cup banana flour
  • 3/4 cup cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 cup semi-sweet red wine
  • 2 large eggs
  • 2 sticks grass-fed butter, softened
  • 1 1/2 cups organic cane sugar
  • 1/2 teaspoon vanilla extract
  • coconut oil, to grease pans
  • garnish with chocolate shavings (I used dark chocolate & white chocolate)
For the chocolate buttercream; 
  • 1 stick grass-fed butter, softened
  • 2 cups organic powdered sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
For the blackberry-sage ganache;
  • 8 ounces hot milk
  • 8 ounces 60% dark chocolate infused with blackberry & sage (I used Endangered Species brand chocolate.)
Preheat oven to 350 degrees. Grease 5 small heart shaped pans with coconut oil. Sift together dry ingredients in a small bowl.

Cream together butter and sugar in a stand mixer for about 3-4 minutes, or until light and fluffy. Add in eggs, one at a time. Beat again. Add in flour blend and red wine. Mix until well combined. Evenly divide batter among cake pans. Bake for about 35 minutes, or until a toothpick comes out clean.

Time to make the chocolate buttercream! Whip butter in a stand mixer until fluffy. Add in powdered sugar and continue mixing. Sift in cocoa powder, milk, and vanilla extract. Mix until well combined.

Let's make the ganache! Heat milk in a saucepan over medium heat until hot. Pour milk over chocolate and whisk until creamy.

Once the cakes are cooled, it is time to assemble and layer the cakes! Pipe buttercream on each layer, repeating until all five cakes are assembled. Pour ganache over cake and let set for a couple of minutes. Top with shaved chocolate. Enjoy!


Tuesday, January 31, 2017

Gluten-Free Gougeres

Happy Tuesday! I am so excited to share this gluten-free gougere recipe with you all!
Gougeres are a classic French cuisine staple, that are often enjoyed as hor d'eouvres. If you haven't tried gougeres before, you should definitely try out this recipe as soon as possible! They are SO delicious, and fairly simple to make! I describe them as a light cheese puff bread. They are airy, cheesy, and crispy on the outside! The only ingredients are eggs, grass-fed butter, gluten-free flour, water, gruyere cheese, and pepper! You will have a hard time believing these are gluten-free; they are perfect!
Onto the recipe!

Gluten-Free Gougeres (yields about 40 gougeres)

  • 3/4 cup gluten-free all purpose flour blend (I used BetterBatter brand)
  • 1/4 cup Zuvii banana flour
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon Himalayan sea salt 
  • 8 tablespoons grass-fed butter (I used Kerrygold)
  • 3/4 cup shredded gruyere cheese (plus more for sprinkling)
  • 1 cup water
  • 5-6 large eggs
Heat water and butter in a medium saucepan over medium heat. Stir with a wooden spoon until it comes to a steady boil. Add all of the flour, pepper, and sea salt all at once. Stir vigorously until dough forms a ball. Remove from heat and add to a stand mixer.

Mix dough in a stand mixer using a paddle attachment, until it cools slightly. Add in eggs, one at a time, until dough forms a uniform mixture.

Line baking sheets with parchment paper. Transfer dough to a piping bag using a round tip. Pipe out small round mounds onto the baking sheet, leaving about 1-2 inches in between each dough mound. Top each mound with a sprinkle of gruyere cheese. Bake for about 22 minutes, or until light in weight and golden brown! Enjoy!


Tuesday, January 24, 2017

Crispy Italian Potato Pancakes

Happy Tuesday! I hope your week is going great!! 
These Italian potato pancakes are SO delicious! They are perfectly crispy, and are full of vibrant flavors, including pancetta, parsley, oregano, basil, parmesan, and more! These are perfect for breakfast, as a side dish, or an appetizer!
Let's get to cooking! 

Crispy Italian Potato Pancakes

  • 2 1/2 cups shredded yellow potatoes (strained through cheesecloth to reduce moisture)
  • 1/3 cup gluten free flour
  • 1 large egg
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 shallots, diced
  • 1/4 cup finely chopped parsley
  • 1/4 cup diced pancetta 
  • 1/2 cup diced bell peppers
  • 1/4 cup parmesan
  • olive oil, to grease pan
Mix shredded potatoes with Italian seasoning, salt, pepper, parsley, pancetta, peppers, parmesan, and shallots. Mix in egg, then flour. Shape into small discs. 

Heat olive oil in a large pan over medium-high heat. Once hot, add in pancakes and fry for about 3-4 per side, or until golden brown and crispy. Flatten slightly using a spatula. Serve immediately, or move to a sheet pan and place in preheated oven until ready to serve. Enjoy!


Monday, January 16, 2017

Crockpot Beef Barbacoa

By the time I am done writing this blog post, I know I am going to be hungry! This crockpot beef barbacoa recipe makes such a perfect dinner! If you haven't tried beef barbacoa yet, you should definitely add it to your list of delicious meals to try! Beef barbacoa is a chuck roast, that is seasoned with a blend of oregano, cumin, paprika, and pepper, then slow cooked with whole chipotle peppers in adobo sauce, broth, garlic, onions, and lime juice. Talk about a whole lot of flavors! 
Also, just so you know, the leftovers from this dinner makes AMAZING tacos!
Let's get to cooking!

Crockpot Beef Barbacoa
  • 5 lb chuck roast
  • Seasoning blend (2 tsp oregano, 2 tsp cumin, 1 tsp paprika, 1/2 teaspoon black pepper, and salt, to taste)
  • 1 tbsp olive oil
  • 6 cloves of garlic, minced
  • 3 shallots, minced
  • 3-4 whole chipolte peppers, in adobo sauce
  • Juice of 4 limes
  • 1 cup beef broth
Pat chuck roast dry with paper towels. Season with seasoning blend. 

Heat olive oil in a large pan over medium-high heat. Once hot, add chuck roast, and sear on all sides for about 1-2 minutes. Once the beef is done searing, place into your crockpot.

Top seared beef with chipotle peppers, lime juice, garlic, shallots, and beef broth. Cover and let cook for 6 hours on high heat. Serve over rice, or by itself! Enjoy!

Tuesday, January 10, 2017

Gluten-Free Chocolate Peanut Butter Pinwheel Cookies

Happy Tuesday!
These gluten-free chocolate peanut butter pinwheel cookies are SO tasty! Not only are these cookies gluten-free, they are dairy-free as well! These cookies are perfectly crispy, and have an amazing flavor! Who doesn't love the classic chocolate plus peanut butter combination?! Although these cookies take a little bit of patience and time, the end result is totally worth it! 
Onto the recipe!

Gluten-Free Chocolate Peanut Butter Pinwheel Cookies
  • 1 cup spectrum shortening 
  • 1 1/4 cups organic cane sugar
  • 2 egg yolks 
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons almond milk
  • 2 cups all-purpose gluten-free flour blend (I used Better Batter brand)
  • 2 teaspoons baking powder
  • 2 tablespoons peanut butter
  • 7 tablespoons cacao powder, 2 tablespoons melted shortening, 2 tablespoons milk (mixed together)
Preheat your oven to 375. Line a baking sheet with parchment paper.

Beat together shortening, cane sugar, milk, and vanilla extract in a stand mixer. Add in egg yolks, one at a time. Sift in flour blend, and baking powder. One well combined, remove half of the dough from the bowl into another bowl. Mix dough in stand mixer with cacao blend, and mix the rest of the dough with peanut butter.

Flour surface and rolling pin. First, roll out peanut butter cookie dough into a 1/4 inch rectangle. Now roll out chocolate cookie dough onto the peanut butter dough and line up the edges. Roll dough into a cylinder, then slice into 1/4-1/2 inch slices. Place on baking sheet and bake for about 13 minutes, or until golden brown. Enjoy these delicious treats! 


Tuesday, January 3, 2017

Szechuan Style Shrimp & Broccoli Stir-Fry

Hey there! Happy Tuesday! I hope you have an amazing week, I can't believe we are already into 2017!
The new year brings new years resolutions, and one common resolution is eating healthier. I eat mostly gluten-free, unprocessed foods in my diet. I believe everything in moderation is key to a healthy life! Eating  healthy foods often, along with exercising keeps me happy and healthy! Here's to a year of happiness, good health, and good food! You will LOVE this delicious spicy and tangy shrimp & broccoli stir fry; along with this meal being delicious, it is also low carb! Win win! 
Let's get to cooking!

Szechuan Style Shrimp & Broccoli Stir-Fry (serves 4)

  • 1 lb shrimp, cleaned and tail removed
  • 1/2 cup coconut aminos
  • 1/2 cup chili sauce
  • 1 tablespoon sriracha
  • 2 tablespoons rice vinegar
  • 2 tablespoons ginger juice
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1/4 cup sliced green onion
  • 2 cups broccoli florets
  • 4 cloves garlic, minced
  • olive oil, to coat broccoli
  • salt and pepper, to taste
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Toss broccoli florets with olive oil, salt, pepper, and minced garlic. Bake for about 20-25 minutes, or until slightly browned.

Whisk together coconut aminos, chili sauce, sriracha, rice vinegar, ginger juice, and sesame oil in a small bowl. Set aside.

Heat more sesame oil in a wok or large pan over medium-high heat. Once hot, add in green onion and fresh ginger. Saute for about 3 minutes, or until translucent. Add in shrimp and season with salt and pepper. Cook on each side for about 2 minutes, or until opaque. Pour in sauce, let come to a boil and reduce slightly. Mix in broccoli and coat with sauce. Enjoy!