Basil Mayo Burger

I love this mayo.  I had too much and so I went to the trouble of making new buns and burgers just so it wouldn’t go to waste!

Ingredients:

1 green onion or 1 T. white onion, chopped

3 T. slightly chopped fresh basil

1 tsp minced garlic

1/2 c. mayonnaise (I used Vegennaise)

3 T. sour cream (I used Tofutti Better Than Sour Cream)

1/2 tsp Worchestershire sauce

1/4 tsp sea salt plus 1/8 tsp sea salt

1/4 tsp pepper

 

Directions:

Place all ingredients in a small blender/food processor.  Blend until smooth.  Serve on Pamela’s Hamburger Buns.  For the meat, I cook plain beef or turkey in 1/4 to 1/3 pound burgers.  Put a small dent with your thumb in the middle to help it cook all the way through.  Additional topping options: guacamole, tomato, pineapple, spinach, etc.

Original recipe:

http://www.foodnetwork.com/recipes/melissa-darabian/perfect-summer-basil-burger-recipe.html

Chicken Salad Stuffed Avocados

This is a “fancy” dish.  It looks fancy, and it doesn’t fill you up unless you have multiples, so obviously it’s fancy :-).  It is perfect for someone trying to lighten up on meals after the holidays or for anyone looking for a light, summery dish to brighten your winter blues.

 

Ingredients:

4 c. cubed cooked chicken  (I used this baked chicken.)

1 c. mayonnaise (I used Vegenaise to make it egg free)

1 tsp paprika

1 1/2 c. dried cranberries

1 c. red grapes, halved

1 c. chopped celery

2 green onions, chopped

1/2 c. red onions, minced

1 c. chopped cashews

1/2 tsp sea salt

1/4 tsp black pepper

6-12 avocados (or you can just eat the chicken salad with crackers)

Romaine lettuce leaves

Optional: 6 tomatoes for stuffing

 

Directions:

Cook chicken and chill.  Combine mayonnaise and paprika.  Add cranberries all ingredients except chicken and stir well.  Add chicken and stir again.  Season with additional salt and pepper if desired.  Chill for at least one hour.  Cut avocado(s) in half and remove pit.  Set out a romaine lettuce leaf.  Set avocado on lettuce leaf.  Spoon chicken salad over avocado and serve.

 

Tomato option: Another possibility is to scoop out the insides of some tomatoes and spoon the chicken salad into it.  I didn’t actually like this option much- it was more work and it didn’t look or taste as good as avocados.

 

Original recipe:

http://www.food.com/recipe/chicken-salad-stuffed-tomatoes-or-avocados-449115

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Chicken Salad Lettuce Wraps

Feeling like you ate too much over the holidays?  Here is a light and healthy recipe for you to try.  This also would work well for a summer luncheon.  This is our favorite chicken salad so far!

 

Ingredients:

4 c. cubed cooked chicken  (I used this baked chicken.)

1 c. mayonnaise (I used Vegenaise to make it egg free)

1 tsp paprika

1 1/2 c. dried cranberries

1 c. red grapes, halved

1 c. chopped celery

2 green onions, chopped

1/2 c. red onions, minced

1 c. chopped cashews

1/2 tsp sea salt

1/4 tsp black pepper

Romaine lettuce leaves, UNchopped

 

Directions:

Cook chicken and chill.  Combine mayonnaise and paprika.  Add cranberries all ingredients except chicken and stir well.  Add chicken and stir again.  Season with additional salt and pepper if desired.  Chill for at least one hour.  Serve on washed romaine lettuce leaves.  Gently fold leaves to form a “wrap”.

 

Original recipe:

http://www.food.com/recipe/chicken-salad-stuffed-tomatoes-or-avocados-449115

 

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Frosted Graham Crackers

We loved this treat as kids.  It was super easy for mom and we were super happy, so everyone was a winner!  As kids we used a jar of frosting and a package of just regular graham crackers.  As an adult eating gluten free, it hadn’t occurred to me to resurrect this easy treat.  One day I wanted something sweet but didn’t want to make a big recipe that I would have to work on for days to finish.  We are trying to eat less sugar and that just wouldn’t do.  I started scrounging in my pantry and freezer.  I came across one lonely graham cracker (Kinnikinnick brand), and in my freezer I had some frozen cream cheese frosting leftover from my carrot cake.  You better believe I set that frosting out on the counter immediately to let it start defrosting :-).  As soon as it was spreadable, I spread it on that graham cracker and relived my childhood.  I invite you to enjoy such an easy treat.  There’s actually a lot of canned frosting that is gluten free and dairy free if you want to make it even easier on yourself.  I have gotten spoiled in my old age and prefer homemade, but as a kid, the canned stuff was just fine by me :-).

 

Ingredients:

leftover frosting (about 1-3 T. depending on the size of your graham cracker)

1 graham cracker (I used Kinnikinnick brand- may contain eggs although it’s not listed in the ingredients.)

 

Directions:

Break the graham cracker in half.  Put frosting in between the two pieces of graham cracker.  Now you have a frosting sandwich.  Enjoy!

 

Other frosting ideas: chocolate frosting, oreo buttercream frosting

Easy Crockpot Beef Brisket

I have had this recipe printed off for a long time and I finally got around to trying it.  It was SO easy.  The best part is, the brisket I bought was so big that I have more of it in the freezer.  I cut it into sections that would fit in my crockpot and froze the rest in crockpot-size parts.

 

Ingredients:

2 onions, thinly sliced

4 lbs beef brisket (not corned)

2 T. ketchup

1 T. red wine vinegar

1 T. brown sugar

1/2 tsp salt

1/8 tsp pepper

4 cloves minced garlic

water to cover bottom of pot

 

Directions:

Strew onions in bottom of crockpot.  Place brisket on top of the onions with the fatty part on the top.  Stir together the ketchup, vinegar, sugar, salt, and pepper.  Rub onto the brisket.  Sprinkle garlic on top of the brisket.  Pour in just enough water to cover the bottom of the pot.  Cover and cook on low for 8-10 hours.  I served this by itself first and poured some of the juice and onions on my plate with it.  I also made brisket sandwiches and put the onions from the bottom of the pan on the sandwich.  So delicious!

When it is done, it will shred like this:

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Healthy Coconut Flour Chocolate Cookies

I think this recipe might be paleo.  I’m not too sure since I don’t follow that diet, but I’m pretty sure it falls under a lot of “healthy” categories (low sugar, low carb, etc).  It tastes kind of healthy too.  I typically don’t go for “healthy” tasting recipes, but some of my friends do and they loved this recipe, so I’m adding it in case you like healthy cookies too.  The taste grew on me, but I have a pretty big sweet tooth and I would normally eat cookies with more sugar.  With that said, those of you who avoid refined sugar might just love this recipe.  Plus, it is helping me get rid of the large amounts of coconut flour currently in my possession.  I have had trouble finding recipes that sound good and that don’t call for eggs.  So, there are many reasons to try this recipe -just don’t expect it to be as sweet as the other dessert recipes I have posted :-).

 

Ingredients:

1/2 c. coconut oil

1 1/2 tsp dried mint or fresh mint or more (optional)

1/2 c. honey

1/4 c. cocoa powder (The original recipe calls for carob powder but I would only do that if you’re allergic to chocolate.  The taste is NOT the same.)

1/4 c. golden flaxmeal plus 3/4 c. water

1/8 tsp salt

1 c. coconut flour

1/2 c. shredded coconut (I used the sweetened kind, but you could use unsweetened if you don’t want the sugar.)

1 1/2 tsp vanilla

 

Optional step: Heat coconut oil over low heat.  Turn off the heat and add mint leaves and allow to steep for 10-30 minutes.

Directions: Mix flaxseed and water first.  Stir all ingredients together, including coconut oil and flaxseed mixture.  Preheat oven to 375 degrees and bake for 10-12 minutes.  After baking, I rolled some of them in powdered sugar to sweeten them up, but you could skip this step.

 

Simple Crockpot Chicken Drumsticks

This recipe is ridiculously easy.  I made it a few weekends ago for some young kids and they gobbled it up, so it is kid-friendly too.  If they don’t like the spices on it, they can easily pull off the skin and just eat the chicken underneath.  This has become one of my go-to meals when I don’t have a lot of time or when I can’t think of anything new to do.  I hope it makes your life easier too :-).

 

Ingredients:

2 tsp salt

1 T. paprika

2 tsp chili powder (Make sure it’s gluten free- I’ve heard that it’s sometimes not.  McCormick is gluten free for sure.)

1 tsp onion powder

1 tsp thyme

1/2 garlic powder

1/2 tsp black pepper

4 lbs chicken drumsticks, skin on

 

Directions:

Loosely crumple aluminum foil and place it on the bottom of your Crockpot (see picture below).  This holds the drumsticks out of the liquid so they get a nice texture as they cook.  Combine all other ingredients and mix well.  Roll drumsticks in the spice mixture and place on top of the crumpled foil in the Crockpot (or any other slow cooker).  If you have any leftover spices at the end, sprinkle it over the chicken in the Crockpot.  Put lid on crockpot and cook on low for 6-8 hours.  Mine is done in 6, but it shouldn’t hurt it to cook it for 8, even 10 hours.  I used to leave this in the crockpot while I was teaching at school. Do not remove lid while it is cooking as you will release steam and slow down the cooking process.  Discard the juice in the bottom unless you want it for something.  Serve over rice and with a side of vegetables.  This is also a good meal if you are taking food to someone- it’s easy to make and easy to transport.

 

 

Original recipe: http://www.creativelydomestic.com/2009/10/slow-cooker-sticky-chicken-drumsticks.html

Confetti Corn

We had something like this at our wedding.  Granted, I was focused on other more important things on the day of the ceremony, but this is the closest re-creation I could come up with.  It makes for a pretty side dish!

 

Ingredients:

1 T. olive oil

1/2  red onion, finely diced

1/2 red pepper, finely diced

1 lb frozen corn

1/2 tsp coarse salt

1/4 tsp black pepper

 

Directions:

Combine olive oil, red onion, and red pepper in a pan and heat for 5 minutes or until they begin to soften.  Add frozen corn, salt, and pepper.  Cook until warm (maybe another 5-10 minutes).

Serve as a side.

Chicken and Broccoli Salad

My brother and I went on a hike for my birthday and I brought this along for our picnic.  It’s simple, quick, and healthy.  You can toss other things into your salad if you want.  This is way more flexible than baking!

 

Ingredients:

1 1/2 c. cooked chicken, cubed into 1/2 inch pieces (can be replaced with more broccoli to make it vegetarian or to turn it into a side dish)

3/4 c. chopped broccoli

1/4 c. raisins

1/8 c. sunflower seeds (You can add more- I just ran out :-).

2 dashes celery salt

2 dashes sea salt

2 dashes black pepper

1/2 c. mayonnaise or to desired moistness (I used Vegenaise so it wouldn’t have eggs.)*

 

Directions:

Cook and cool chicken completely.  I recommend refrigerating it for a few hours before adding the mayo.  Combine all ingredients and stir.  This tastes even better if it has sat in the fridge for several hours to let the flavors combine.  Happy picnicking!

 

*Tip: If you can’t eat gluten and you live in a place where people share the jar of mayonnaise, make sure no one’s dipped into it with a used knife so you don’t get cross-contaminated.  Most likely they have…  To avoid such problems, you could keep a separate jar for yourself and label it so that people know not to dip into it.  Also, regular mayonnaise has eggs, so if you’re avoiding eggs, get one of the vegan brands of mayo.

 

BLT’s

Bacon, bacon, bacon.  I bought a pack of three packs of bacon at the store so I am finding all sorts of way to use it up.  This is nothing new, but sometimes people get a mental block because of omitting something like bacon.  If you have a loaf of bread you can eat, you can easily make a BLT.

 

Ingredients:

2 slices of bread (I used Pamela’s Gluten Free Bread Mix and made the egg free version)

3 strips of bacon, cooked

1/2 tomato, sliced

handful of spinach mix (mine had spinach, swiss chard, and kale)

optional:  add a slice of cheese

optional: spread mayonnaise on the bread.  If egg free, use a substitute such as Vegenaise.

Directions:

Make bread according to directions on the package.  I used golden flaxseed as the egg replacer.  Cut off two slices of bread and top with cooked bacon, tomatoes, spinach, and if desired, cheese and mayo.