Burrito Bowl

Do you like Panchero's? This is one of my favorite restaurants.  Unfortunately we do not have on in our own town.  Actually the closest one is 55 minutes away at least.  So I have to settle for it every once in a while, or whenever we visit family in Iowa.   Well, I made my own version of their burrito bowl, and I'd have to say it was pretty stinkin' good!

Try it for yourself.

brown rice
1 lime
cilantro
black or pinto beans
chicken
pepper, salt, chili powder, lawry's
green pepper
red pepper
onion
minced garlic
guacamole
lettuce
salsa





Cook the rice according to package directions.  I used 4 cups of instant brown rice.  After it had set, I add 1/2 cup chopped cilantro and 1/2 a lime and simmered for 2 more minutes.


In another pan cook the sliced peppers, and onion with 2 tsp minced garlic and salt and pepper and olive oil.  Set aside once softened and cooked through.


Cook the chicken with seasonings to your taste.  I chose, cumin, chili powder, salt, pepper and garlic powder.  Continue to add water to keep the chicken moist.

Add any other type of taco toppings that would normally choose and enjoy!


Click here to see all my gluten free dairy free recipes so far.





 

Taco Seasoning Homemade

Homemad Taco Seasoning, made in large quantities to keep on hand.

2 tsp minced onion
1 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp crushed red pepper
1/2 tsp minced garlic
1/4 tsp dried oregano
1/2 tsp ground cumin

Combine all ingredients in a bowl until well blended.  Make as much or as little as you want.
This recipe makes 1 serving.  However, I line up the bowls and seasonings like the picture below.  Then I put that amount in the bowl, and go through the line 5 times or more.  Now I can mix it together in one bowl and put in a jar to keep when needed for recipes.  If you mix it together with more than just one serving, use 2 Tbsp of the jar mixture per recipe.

Enjoy adding this homemade taco seasoning to your gluten free- dairy free recipes. :)


Click here to see all my gluten free dairy free recipes so far.

 

Homemade Cream of Mushroom Soup

Cream of Mushroom Soup was a staple in my home.  But it's full of gluten and dairy.  So I found a way to make it without those things so I can eat it.

Cream of Mushroom Soup

1 Tbsp coconut oil
1/4 cup chopped fresh mushrooms
1 Tbsp minced onion
1 Tbsp coconut oil
3 Tbsp almond flour
1/2 tsp salt
1/2 tsp ground pepper
1 1/4 cups almond milk, heated

Chop the mushroom, and cook for 1 minute with the coconut oil and minced onion for 1-2 minutes.
Remove from the pan.  Melt the coconut oil and add the almond flour.  Stir until well mixed, cooking for 1-2 minutes.  In the meantime put 1 1/4 cups almond milk into the micorwave to warm up for 1 minute.  Then stir in slowly to the flour mixture.  Add mushrooms back in, and stir constantly until thickened up.

This actually was really easy.  I was surprised by this.

Chop the mushrooms and cook with the coconut oil for 1 minute.

Remove the mushrooms and cook the coconut oil and flour until bubbly.

Heat the milk in the microwave first, then add to the flour mixture.  Stir in the mushroom mixture and stir continuously until it thickens.  About 3-4 more minutes.

This recipe was adapted from Food.com

Click here to see all my gluten free dairy free recipes so far.

 

Creamy Chicken Taquitos

Creamy Chicken Taquitos

4 oz. cream cheese, softened

¼ c. salsa

1 T. fresh lime juice

1 t. chili powder

½ t. cumin

2 cloves garlic, minced

3 T. chopped cilantro

1-2 green onions, chopped

2 c. shredded cooked chicken

1 c. shredded Mexican cheese

10-12 (8in. tortillas) (I used whole wheat tortillas)

Cooking spray

Kosher salt

Sauce:

1 pack (1oz) Hidden Valley Ranch Dressing Mix

1 c. mayo

1/2 c. milk

2 T. lime juice

2 cloves garlic, roughly chopped

1/2 c. roughly chopped cilantro

Preheat oven to 425˚ F.   In a large mixing bowl, combine the cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Spread your tortillas out on the counter.  Evenly distribute the filling mixture down the middle of the shells.  Roll the tortilla up tightly around the filling.  Place seam-side down on baking sheet.  Space the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt. Don't be tempted to skip this part, it adds a very nice touch.  Bake 15-20 minutes, until crisp and golden brown.  

To make the sauce, put everything in the blender and blend until smooth.  Place in bowl and refrigerate until ready.  Make it several hours ahead of time to allow it to thicken.  Serve with warm taquitos and enjoy!

TJ gave this a 7 out of 10.  

Ok, but not awesome.  I definitely want to make taquitos again, just with all new middles.  Never fear, I will post that when I get to it. :)

 Source:   The Farm Girl.


 

Baked Macaroni & Cheese

Looking for a great Macaroni and Cheese alternative to the fake box meals?  Well this is a great option!

I got this recipe from my sister-in-law.  Super easy, and loved by all!  We've had it 3 times in the last 2 weeks. :)


Baked Macaroni & Cheese

8 oz elbow macaroni noodles
1 pkg cheddar
8 oz cottage cheese
8 oz sour cream
1/4 cup shredded parmesan cheese
salt & pepper to taste
(ham/meat optional addition)

Cook the noodles, drain and put in a 9x13 pan.  Mix everything else in with the noodles in the pan, then spread out in the pan.  Bake at 350 for 30 minutes.




 

Layers of Love Chocolate Brownies

Wow, these are just as good as I thought they were going to be!   Yumm.

Layers of Love Chocolate Brownies

1/2 soft butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
3/4 cup flour
3/4 cup cocoa
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips
2/3 cup caramel ice cream topping

Preheat oven to 350.  Grease an 8x8 pan.  Beat butter and sugars in a mixer until creamy.  Add 2 of the eggs, one at a time beating well after each one.  Then add the vanilla and mix well.  Gradually beat in the flour and cocoa.  Scoop most of this mixture into the bottom of the 8x8 pan leaving about 3/4 a cup worth still in the mixing bowl.  Spread the brownie mix in the pan, layer with the white chocolate chips, and then pour over some caramel.  Next in the mixing bowl, add that last egg to the 3/4 cup worth of brownie mix that is still left in the bowl.  Mix on medium for 2-3 minutes, or until a light creamy color.  Mix in the semi-sweet chocolate chips.  Spread evenly over top the caramel layer.  Bake for 30-35 minutes.  Cool completely in pan before enjoying!

 The first layer of brownie on the bottom, leaving 3/4 cup worth in the mixing bowl.

 Topped with the white chocolate chips and caramel.

 The 3/4 cup left over in the bowl, mixed with the last egg until nice and creamy. Then mix in the chocolate chips.

The last 3/4 worth with the chocolate chips mixed in, and spread over the caramel layer.

Done baking!

TJ gives this a 6....which is pretty good, because he doesn't really like brownies that much. :)

I'd give it an 8.5 I think. :)


 

Homemade Brownies #2

I found another homemade brownie recipe....so you don't have to buy those boxed mixes. :)

The book called them Final Exam Brownies (But what does that mean?  You can't tell that they are a homemade recipe from that!)

1 cup cocoa*
1 cup REAL butter (melted)
1 cup sugar
1 cup brown sugar*
4 eggs
1 tsp vanilla
1 cup flour
2 cups mini marshmallows
1 cup semi-sweet chocolate chips

Melt the butter completely, and mix in the cocoa.  Add sugars, vanilla, and eggs and mix well.  Add the flour last and mix well.  Then use a spatula to fold in the marshmallows and half the chocolate chips.
Spread in a 9x13 pan and sprinkle the top with the remaining chocolate chips.  Bake at 350 for 40-45 minutes.

Here's my differences...
I have the cocoa marked because you can sub dry cocoa powder for melted unsweetened chocolate.  And this is what I did.  It calls for 4 one-ounce squares of chocolate.  It is 1/4 cup cocoa for every ounce of chocolate if you are going to sub.
Then I did not have enough sugar, and since my other homemade brownie recipe uses 1 cup brown and 1 cup white that is what I did for this recipe too.  But the original recipe says to just use 2 cups of white sugar only.  No brown sugar.  They still taste great!  Just goes to show you can mix things up a little sometimes, within reason and get the same result! :)


 

Homemade Cupcakes

For the birthday party we had cupcakes instead of a full cake.  This was great because there was not as many left overs, you didn't have to cut the cake, everyone got the same size, no forks or plates needed for this.

Here's the recipe.


Homemade Chocolate Cupcake Mix

2 cups sugar
3/4 cup butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/2 cup cocoa
2 tsp baking soda
1 cup sour milk
1 cup boiling water

Beat butter and sugar, add eggs and vanilla. Mix dry ingredients in a bowl and add dry mixture and sour milk, little by little, every other. To sour the milk, add a little vinegar. Add boiling water last. Bake at 350 for 20 minutes.

Need a great frosting recipe?  Click here.

Want to know how I got the frosting on top like that?  Click here. :)


 

Homemade Beef Stroganoff

This is homemade because it not a box recipe. :)

Homemade Beef Stroganoff

1 lb ground beef
1 small onion
1 pkg egg noodles
1 can cream of mushroom soup
2 beef bouillon cubes chopped up fine
3 garlic cloves
1 c sour cream


Cook noodles and set aside leaving in the water.  Fry hamburger and add onion and garlic cloves.  Cook until meat is done and onion is tender.  Add soup and bouillon to the pan.  Mix well.  When ready to serve drain the noodles and add to the pan with the sour cream.  Serve immediately.



 

Rhubarb Cake

The rhubarb is in full bloom....so here we go!

Rhubarb Cake

1 Cake Mix....(I used my homemade cake recipe)
4 cups cut rhubarb
1/2 cup sugar
16 oz whipping cream
cool whip (optional to place on your individual pieces before eating)

Make your cake mix and place in the pan. 

Cut up the rhubarb and mix in the sugar.  

Place the rhubarb on top of the cake mix.

Pour the whipping cream over the cake.  I used two small ones this time because they were cheaper than the pint.  Weird I know.

Bake the cake 50-60 minutes.  You have to watch and keep checking with a knife.  When it comes out clean the cake is done.  I baked mine at 375 about 55 minutes.

 

Homemade Focaccia Bread

I decided to try out making my own focaccia bread to go with with Chicken Salad Sandwiches.
It was pretty good.


Focaccia Bread

2 1/4 tsp yeast
1 1/4 cup warm water
2 3/4 cup flour
1 tsp salt
1 Tbsp Italian Seasoning
1 Tbsp Olive oil

Dissolve yeast in warm water.  Combine the flour, salt and seasoning in a mixer.  Add the water/yeast mixture.  Knead the dough until it is round and soft, yet a little bit sticky.  Coat a bowl with the olive oil.  Put the dough in the bowl and roll around to coat all sides with the oil.  Seal with plastic wrap and let sit in a warm place until dough doubles in size.  Stretch to a semi flat, round size and bake at 450 for 30 minutes.  The recipe I had said to bake it longer but by the time it had been about 30 minutes I checked on it and it was starting to get too done that it was going to be hard instead of a soft bread.  So I'd recommend 30 minutes checking the bread to make sure your oven cooks the same.

*If you don't want to wait around so long for it to raise, a quicker way to help bread raise, no matter if it's fresh, frozen or what you're doing with it....place it in a container, cover with saran wrap, turn the oven on to 170....as soon as it beeps that it's pre-heated, turn the oven OFF....then put the pan/bowl/whatever of bread in the oven.  The slightly warm oven will help the bread raise faster. :)

My mom taught me this trick when she does this with the frozen bread dough to make rolls or pepperoni pockets or something. )

 Enjoy!


 

Lo Mein Noodles

Lo Mein Noodles

2 Tbsp Olive Oil
1/2 or 1 cup peas or peapods
1/2 cup sliced or chopped carrots
1/2 tsp ginger
*cooked noodles
1/4 cup soy sauce
1/2 Tbsp sesame oil

Cook the noodles, drain and set aside. (Make sure they don't get to well done.  You don't want them to be mushy.)  In your wok (or large pan) heat the olive oil, and add the peas and carrots.  Once heated through add the ginger and stir in.  Add the cooked noodles and soy sauce.  Mix thoroughly and add the sesame oil last.  Toss to coat evenly.  Serve!

*I used organic whole wheat noodles.  And I used about 2 quarter size hand grabs of noodles.  They tasted great!
*I thought something extra sounded good to go with our Crockpot Beef & Broccoli.  And we have rice too much, so I decided to search for a noodles recipe that would be a simple way to make those delicious Lo Mein noodles like they have at the Chinese food places.


 

Homemade Chicken Pot Pie

2 medium-large carrots
1/2 large onions
1/4 cup (1/2 stick) butter
1 1/2 cups cooked chicken, diced(1-2 chicken breasts depending on size)
1cup all-purpose flour
1 can chicken broth
1 chicken bouillon cube, dissolved into broth
1 cup heavy cream
1/2 tsp ground thyme
1/4 tsp cumin
1/2 tsp salt
1/2 tsp Black pepper
2 pie crusts

Preheat the oven to 400 degrees.
Cook and dice the chicken breasts.
Finely dice the carrots and onion.
Melt the butter in a large pot over medium heat. Add the onion and carrots and cook until the onions start to turn translucent, about 5 minutes.   Add the already cooked chicken.  Stir together.  Add the flour and stir while cooking for 1-2 minutes.  Add the chicken broth and the bouillon cube.  Now everything will thicken up.  Add the heavy cream and let it simmer for 5 minutes. stirring occasionally.
Add your seasonings.  Line a pie plate with crust, pour in your filling.  Top with another crust.  Cut slits for the steam to escape.  Bake for 35-50 minutes.  Or until the top crust turns a golden brown.  I put mine on another pan just incase there was any bubbling out.  That keeps the oven clean from spills.  Let sit to cool for 10 minutes before cutting, and serving.

 cooking the carrots and onions until onions are clear.

 adding the chicken and flour.

 putting it in the bottom pie crust.

Pinch together the top crust, cut off any excess and cut in the slits.  

Let cool before serving.