Category: Egg Free

gluten free Buffalo chicken mac & cheese

11/1/2021

Last month I warned you that the Gluten Free Mac & Cheese was not the healthiest recipe on this planet.. but... justified it as an 11/10 Kid win. Some of you tried it and loved it and now.. we're going to spice it up a bit. Welcome to the last tailgate meal you'll ever need to know how to make. Inspired by my friend Amy and approved by my son, Matty, welcome to Gluten Free Buffalo Chicken Mac & Cheese.

INGREDIENTS

Pound of chopped cooked chicken
1 cup Frank's RedHot Sauce
Box of pasta (We are gluten free & we prefer Barilla Chickpea Rotini)
4 tablespoons unsalted butter
2/3 cup heavy cream plus 2 extra tablespoons, divided
2 cups freshly grated cheese; Cheddars, Monterey Jack, Parmesan - any combo!
1 tablespoon minced garlic
1/2 tablespoon pepper
3 stalks chopped celery
1/4 cup chopped onion
Blue cheese for optional topping

INSTRUCTIONS

Preheat Air Fryer to 385. Spray with no-stick cooking spray. Place a pound of chicken inside. Bake for 16-20 minutes. Once baked, chop and set aside.
Cook a box of pasta as directed on the package. Drain well.
Melt the butter over medium-low heat in the pot you used to boil the noodles. Stir in the 2/3 cup of cream until well combined.
Turn the heat down to low and add the noodles, cheese, garlic, pepper, Frank's Red Hot Sauce, chopped chicken, celery, and onion, and cook while stirring until the cheese melts. Stir in the last 2 tablespoons of cream.
Last, but not least, the most crucial step of all.. try not to eat it all!

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gluten free Mac & Cheese

9/1/2021

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..OK OK.. This isn't the healthiest recipe on this planet... but... this is an 11/10 Kid win.

INGREDIENTS

Box Of Pasta (We are gluten free & we prefer Barilla Chickpea Rotini)
4 tablespoons butter
2/3 cup heavy cream plus 2 extra tablespoons, divided
2 cups cheese freshly grated cheddar (<--all the cheddars! mild, NY, sharp - whatever) Monterey jack, Parmesan - any combo!
1 tablespoon minced garlic
Pepper to taste
1-2 tablespoons gluten free breadcrumbs

INSTRUCTIONS

In the pot you used to boil the noodles, melt the butter over medium-low heat. Stir in the 2/3 cup of cream until well combined.
Turn the heat down to low and add the noodles, cheese, garlic and pepper and cook while stirring until the cheese melts. Stir in the last tablespoon of cream at the end. Season with black pepper.
Transfer mac & cheese to an oven safe baking dish. Sprinkle the bread crumbs over the top. Put in oven set to broil for 4 minutes.

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Matt's famous brusselS sprouts

6/1/2021

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My son, Matty, keeps asking when his father, Matt, gets to hijack my blog to share his famous Brussels recipe. Since sharing is caring, and I have no problem eating my weight's worth of these brussels, I was happy to oblige. I offered Matt the opportunity for a blog takeover, however, since he is still recovering from admitting he has a Pinterest, he politely declined. So I will share this for him.. and await your feedback.

INGREDIENTS

2 pounds brussels sprouts
2 tablespoons unsalted butter (melted)
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
1/3 cup panko breadcrumbs (we substitute with gluten free panko breadcrumbs)

INSTRUCTIONS

Preheat oven to 385 degrees F. Spray a baking sheet (or two!) with nonstick spray.
Trim the stems off of the brussels sprouts, slice in half and put into large bowl.
Pour melted butter and olive oil over brussels and stir.
Add minced garlic, garlic powder, onion powder, pepper, parmesan cheese and panko breadcrumbs stirring to fully combine.
Transfer the brussels sprouts to the prepared baking sheets making sure they are cut side down in a single layer.
OPTIONAL: Scrape leftover mixture over the brussels sprouts.
Bake for 45-50 minutes on the middle rack. For the last 5 minutes move to top rack to crisp.

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clancy family famous roast

4/1/2021

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If I text my boys and ask what they want for dinner they both unanimously will reply 'Crockpot Roast!' Usually it's spelled wrong but we like to overlook those imperfections. Spelling errors, measurement errors & cooking errors aside, this recipe leaves room for error, and experimentation. Speaking of experimentation, we LOVE To experiment! What started as a recipe that called for local honey, led us to try our son's friend's homemade maple syrup! Let us know how you modify yours!

INGREDIENTS

1/2 cup unsalted butter
1/2 cup maple syrup
1/2 cup Skrewball Whiskey (Please do NOT Call CPS On me.. it cooks off... I think....)
1/4 cup lemon juice fresh
2 teaspoons Dijon mustard
4 tablespoons hot sauce
1/4 teaspoon pepper
1 tablespoon minced garlic
4 pound organic chuck roast

INSTRUCTIONS

Place the butter, maple syrup, Skrewball whiskey, lemon juice, Dijon mustard, hot sauce, pepper and minced garlic in a medium saucepan over medium heat. Whisk until the butter is melted and the mixture is smooth.
Place the roast in a slow cooker and pour the butter mixture on top. Cover the slow cooker and cook for about 7 hours on low heat. Serve.

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TUrkey pumpkin chili

3/1/2021

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This is one of my oldest recipes. Whether you are a 30 something, single mother or have an entire football team to feed.. this is a great go to recipe. The leftovers easily freeze and can be used as quick on the go meals.

INGREDIENTS

1 tablespoon vegetable oil
1 chopped onion
1 chopped red pepper
1 chopped orange pepper
1 chopped yellow pepper
2 tablespoons minced garlic
1 pound ground turkey
2 14.5 ounce cans diced tomatoes
1 15 ounce can pumpkin puree
3 tablespoons chili powder
2 teaspoon ground black pepper
Cheddar cheese for optional topping
Sour cream for optional topping

INSTRUCTIONS

Heat the oil in a large skillet over medium heat, and saute the onion, peppers, and garlic until tender.
Stir in the turkey, and cook until evenly brown.
Drain, and mix in tomatoes and pumpkin.
Season with chili powder and pepper.
Reduce heat to low, cover, and simmer 20 minutes.

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Bacon Wrapped Jalapeño Poppers

2/5/2021

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aHH.. It's that time of year again. The Superbowl. I'm a Raider's Girl. Despite being a Steeler's fan, my fiance, Matt, is still soon to be my husband. Matty is a Seahawk's fan. The only thing we have in common during football season is that we all love snacks. A fan fav, a bacon wrapped jalapeno popper rather than battered and deep fried. Give it a try. Let me know what you think!

INGREDIENTS

12 jalapeños
1 block cream cheese
8 slices low sodium bacon

INSTRUCTIONS

Preheat the oven to 375 degrees F.
Slice each jalapeño down the middle and remove both the seeds and the stem. If I have to remind you to NOT touch your eyes after handling the pepper seeds then I also need to remind you about Darwinism.
Cut the raw bacon in thirds.
Fill the jalapeño halves with cream cheese.
Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp. Serve warm and enjoy!

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gluten free Buffalo chicken mac & cheese

gluten free Mac & Cheese

Matt's famous brusselS sprouts

clancy family famous roast

TUrkey pumpkin chili

Bacon Wrapped Jalapeño Poppers

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