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!