Category Archives: Recipes

just another minion monday

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Glutens made me happy today.  No not because I ate them.  I would NEVER. DO. THAT.  But because I made MINION CUPCAKES!!!  Despicable Me Minion Cupcakes!!! Unfortunately they are of the evil gluten-filled species, because GF Twinkies have yet to exist.  I used the recipe from this site: http://mylitter.com/recipes/minion-cupcakes-from-twinkies-despicable-me/.  I don’t know whether you necessarily need a recipe but rather some time, excitement and important supplies: Twinkies, candy eyeballs, frosting, cupcake mix.

I have been biting at the bit to make these bad boys.  I was working on convincing my five-year-old niece to switch from a Hello Kitty birthday to a Despicable Me party theme.  This week is Surgical Technologist Appreciation week at work and I figured this was a good excuse to make them, instead of, well uh, just really wanting to make children’s movie character cupcakes. 🙂

I made it easy on myself and bought the eyes, already blue frosting, Wilson’s Glitter Gel and Betty Crocker cupcake mix. Word to the wise: let the gel set for a good while or your minion eyes will start dripping (this happened) and you will be finishing your minions at 5:30 am.  I also recommend buying two things of frosting to make sure the minions have enough to stick to.   I’ve seen rumors of GF Twinkies on the Internet, so maybe one day these minions will evolve into the gluten-free variety. (Who knows, maybe they will be healthier?)

Until then, I had the pleasure of Twinkie aroma during my 30-minute drive to work to fill my belly.  I enjoyed making them so much that I didn’t care and my coworkers were definitely pleased today!!

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My cheater blue frosting…too lazy to mix food coloring 😉

minions

Look at how happy they are! The one-eyed ones are my favorite!

minion cupcake

BEEDO BEEDO BEEDO

sharing a yummy recipe

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My boyfriend found this delish recipe for quinoa pizza bites online…his gluten free finding skills are improving 🙂 I must share because they are so quick and easy to make. (And healthy!) I think I have already memorized the recipe!

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Its a wham bam thank ya ma’am recipe. Would be good for kiddos or parties too.

The recipe is at http://fitsuccess
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gluten-free cowpies

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I love KIND bars.  I eat two a day when I am working: one for breakfast and one for a 3 p.m. snack during my 12-hour days.  I have found a Nature Valley brand that I like that is about $4 a box for six.  I still find myself wanting a cereal bar at work though and that’s where Brad’s purchase of a “Mexican KIND bar” comes in. 

One of the gas stations near the house has these double-sized nut bars AKA palanqueta mixta.  The ingredients read: sugar, raisins, pumpkin seeds, sesame seeds and corn syrup.   I thought that sounded easy and I could throw something together and make my own cereal bar with some Honey Nut Chex, peanuts and chocolate chips.

Putting the bars together wasn’t bad, I just mixed the ingredients with corn syrup and sugar and pressed them down into the pan, stuck them in the freezer to solidify.   I couldn’t decide what to do with the chocolate and wanted to try and do a chocolate covered bottom of the bar.  Melting the chocolate chips was tricky and maybe the heat from the oven started melting my corn syrup, but everything got messy quickly.

What I’m left with is two “bars” with chocolate on the bottom, a few that I tried to make into a Chex candy bar of sorts and some small pieces I just tried to get chocolatey.   The chocolate started to get too thick and what is left now looks like a giant turd in my pan.  Ahh…well the surviving bars/pieces are now in the fridge to cool.  My “cowpies” have to be tasty–how can sugar not taste good? 🙂  Even if they are ugly.  And look like poop.

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Here’s what I used if you want to attempt this (and probably do it better):

2 cups of Gluten-Free Honey Nut Chex

2/3 cup chopped peanuts

1 tsp sugar

1.5 cups of Karo corn syrup

1 bag semi sweet chocolate chips (although after the turd incident I think that maybe the large bricks of melting chocolate would work better)

Mix the corn syrup, Chex and peanuts together and add sugar.  Press down firmly into 11×7 baking pan and flatten out.  Place in fridge or freezer to harden at least two hours.  I put mine in the freezer. 

Take out hardened mix and cut into bars.  Start chocolate chips or baking chocolate in medium pan, stirring constantly to prevent burning.  You can coat the entire bottom of the bar or coat entirely for a candy bar sort of feel.

Any suggestions to the recipe would be awesome!!

 

inspired by allergies

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My allergies have been acting up lately (thanks Austin “Allergy Capital of the World”) and as a result I have lost my voice/sound like a 12-year-old boy going through puberty.   I really really REALLY wanted some chicken noodle soup but last time I paid $4 for the pre-canned gluten free chicken noodle soup. For. One. Can.

Brad gave me the stink eye when I told him how much that one can of soup cost and told me I should make my own.  I had most of the spices at home and some frozen tenderloins in the fridge, so a quick trip to the store for veggies, broth and crackers was all it took.

I asked my mom for some suggestions on the spices and she suggested the chili powder.  “Have you ever seen a Mexican with a cold?” she says.   In my line of work (nursing), yes, but I am ignoring that for now.   Considering she lives in the Rio Grande Valley in Texas AKA the border, I think there is probably some truth to her words.  I don’t think you can get a cold when your nose is constantly being cleared out by spicy delicious food.

Anyway, point is, this is my attempt at some homemade chicken noodle soup that is gluten free.

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Melinda’s Gluten Free Chicken Noodle Soup (inspired by allergies)  

1 lb of boneless chicken tenderloins

2/3 of each carrot and celery sticks, cut into small pieces (as many as you like in your soup)

2–Organic Free Range Chicken Broth 32 oz box (I used Pacific because it actually says gluten free on it)

¼ lb Gluten-free noodles, I used some leftover Schar spaghetti

1/2 tsp of garlic powder

2 tsp dried parsley

2 tsp chopped onion

2 pinch of pepper

1 tsp of chili powder

½ tsp of salt  (for broth)

Directions:

  1. Boil the chicken with ¼ tsp of salt and water, then shred or cube chicken to your liking for the soup.
  2. Cut carrot and celery sticks into smaller pieces for soup. I bought the pre-cut into sticks since I don’t really eat celery otherwise.
  3. Start boiling the entire amount of chicken broth and add seasonings, veggies, shredded chicken to the broth and simmer for about 30 minutes.
  4. Cook the noodles separately.
  5. Add the noodles to the soup and simmer for another 10 minutes.

 

Not just Bloody Mary mix

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I am a HUGE Bloody Mary drinker. I mean I drink them like some people drink beer.  Literally have tried them all over Austin.

The best mix I have found is Zing Zang. It’s found at most grocery stores and is about $4. Zing Zang provides a good solid taste for cheap, i.e. enough pepper and spice to make it not just tomato juice like some other mixes.

Of course, I decided just drinking the mix wasn’t enough and experimented with cooking with it in the Crockpot.

Bloody Mary Roast Sandwiches

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Ingredients:

1 4-lb shoulder roast
1/2 bottle of Zing Zang (about 16 oz)
1/2 tsp onion powder
2 cloves of garlic
1 lime
About 2 tbsp of Worcestershire sauce
2 tbsp of whole wheat flour
1 pkg whole wheat sub buns
1 pkg Jarlsberg Swiss cheese

Place shoulder roast in Crockpot. Turn on high and pour Zing Zang in pot around meat.  Place onion powder and Worcestershire sauce in the sauce.

Cut lime in half and squeeze into sauce. Use garlic press with two cloves of garlic and place in sauce.  Cover and simmer for 4-6 hours.

Meat will be juicy and cut into thinner strips suitable for sandwiches.

Drain juices into medium saute pan and heat on high till bubbling. Slowly add 2 tbsp of whole wheat flour and whisk to make thicker au jus from Zing Zang. Simmer for another minute and serve over meat and top with Swiss cheese.

My boyfriend put his sauce in a small ramekin and dipped the sandwich in the roux. 

This makes a lot of leftovers and the sauce would also be tasty over some potatoes.  I served it with some salty potato chips.

I don’t know if it cures hangovers like the real thing, but it definitely makes a delicious dinner.