I'm Back!

It's been a long time since I've posted a recipe.

Turns out, the last few weeks of college is a bad time to start a blog.

I'm one final away from completing my undergrad and I'm so excited to have more free time to devote to this blog. So, thank you for being understanding and I hope this new recipe will make up for my absence!

 

This recipe is great because it feeds me (gluten-free) and my whole family (not gluten-free) with a minor omission. That's a win-win.

First, take some ground beef and brown it up.

Then throw in a pepper, onion, steak sauce and beef stock and cook it all together.

Put the mixture on some rolls, top with provolone cheese, broil and serve. 

If you're gluten-free, then put the mixture on the plate and top with cheese.

Philly Cheesesteaks
Recipe adapted from Pass the Sushi

• 1 tsp olive oil
• 1 lb ground beef
• 1 onion
• 1 green pepper
• 2 tbsp steak sauce
• 1 cup beef stock
• Provolone cheese
• Hoagie rolls

1. Put olive oil in pan and brown beef.

2. Add in diced pepper and onion. Cook for roughly 5 minutes.

3. Add in steak sauce and beef stock. Simmer until liquid reduces by half.

4. Spoon on to hoagie rolls and place slices of provolone cheese on top. Broil the roll, meat and cheese until cheese is melted.

5. Place other half of roll on top and serve.

* Gluten-free - omit roll.

***

This was such a quick and easy meal. It would be great for a busy weeknight!




















I love that this can easily be gluten-free, or adapted for the health conscious! By leaving out the roll, you can save around 200 calories.

And honestly, I didn't even miss the roll. 

My favorite part of this meal was the supporting cast.

Sweet Potato Fries for my mom and I...

...and fries for the rest.


























For the fries, I coat the cut potatoes with olive oil, salt, pepper, garlic powder and grated parmesan cheese.

I baked them on a cooling rack at 400 degrees. I didn't set a timer. I just checked on them and pulled them out of the oven when they were how I wanted them.

 In the other corner, my favorite, roasted broccoli.

Olive oil, salt and shredded parmesan cheese. Baked at 400 degrees until they reach the desired consistency.

Broccoli isn't really my favorite, but when it's cooked like this, I could eat it all day, everyday. 

This was a great, filling meal that didn't weigh me down. I would let you know if it makes great leftovers, but there wasn't any leftover.

It's good to be back!

Enjoy,

Kaci

Our Little Secret

I have a thing for individual portions.

It's a weird obsession, I know. But for some reason when the word "mini" and "individual" are used in the same recipe, I'm 98% more likely to make it.

That's what happened when I stumbled upon a recipe for individual mini apple pies.

I haven't had a slice of apple pie in forever because of the crust. When I saw this recipe, I knew that it would be so simple to modify and make gluten-free.

These are honestly the best thing ever. They take a little elbow grease, but the outcome is a wonderful, warm apple pie. And your house will smell amazing.

Have I convinced you yet?


















First take 6 apples. I used Granny Smith because they seem to be the best for baking.

You're going to want to cut the top off the apple. Then, using a melon baller, scoop out and core the apple. Don't throw away the inside. Once you have hollowed out the apple, submerge into a mixture of lemon juice and water, then turn upside down to drain.

I didn't get any pictures of this step because I had to work fast to make sure the apples wouldn't get really brown.

Once all the apples are hollowed out, throw away the core and chop the insides into small pieces.

Mix the pieces with sugar, brown sugar, cinnamon and cornstarch.

Place the apples into muffin tins. Spoon the mixture into the apples until they are full.

In a bowl, mix brown sugar, cinnamon, oats and cut in cold butter. 

Place crumb mixture on top of the apples.

It's messy, but beautiful. You'll see.

Bake for 30-35 minutes at 375 degrees.

Mini Apple Pies
Adapted from Jo In The Kitchen 

Apple Pies:

• 6 apples
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 tsp. cinnamon
• 1 tsp. cornstarch
• Juice of 1 lemon + 1 cup water

Crumble:
Recipe from Simply Recipes

• 1/2 cup brown sugar
• 1/4 tsp. cinnamon
• 1/2 cup oats
• 1/4 cup cold butter

 
1. Preheat oven to 375 degrees.

2. Cut tops off and hollow out apples.

3. Submerge apples into lemon water mixture and turn over to dry.

4. Cut up the insides of the apples and mix with sugar, brown sugar, cinnamon and cornstarch.

5. Place apples in a muffin tin and fill with mixture.

6. Top with crumble mixture.

7. Bake for 30-35 minutes.

***

I took mine and nestled it up to a scoop of vanilla ice cream and drizzled some caramel sauce on top.

This is seriously indulgent. Plus, I don't feel too bad about eating one of these since there is no crust on it. Right?

Don't answer that.

These are so yummy and such a treat.

They would be so nice on a crisp fall afternoon or a great 4th of July snack for all your friends and family. They would be so impressed with your culinary skills.

I mean, I even impressed myself with these! But that will be our little secret.

Enjoy!

Kaci

Test Your Fire Alarms, Please.

Here's a friendly reminder to make sure your fire alarms are in working order. You can do it the traditional way like everyone else or do it my way.

And honestly, my way is a tad more delicious.

This dish is phenomenal. Trust me. My father, whose favorite dish is Cajun chicken pasta, won't order it from the restaurant menu anymore because it's not as good as mine.

Boom.

First cut up 3 thawed boneless, skinless chicken breast. Layer each one with some Cajun seasoning, like so.

Then cut up a red onion, red pepper, green pepper and Roma tomatoes. 

I usually do this ahead of time and let it sit in the refrigerator for a few hours. You don't have to do this, but I like to let the Cajun seasoning soak into the chicken.

Boil a pot of water and cook the pasta.

Meanwhile, melt butter and olive oil over high heat. When melted put chicken in the pan in a single layer.

Wait until one side is browned, then flip and cook the other side. Use a slotted spoon to take the cooked chicken out and put on a plate. It takes me 3 times to cook all the chicken.

This is where I set the fire alarms off. Just FYI. 

Then add more butter and oil. Once melted, add the peppers, onions and garlic. Sprinkle with more Cajun seasoning and salt. Cook over high heat for 1-2 minutes while stirring.

Then add the tomatoes and cook for an additional 30 seconds to a minute. Stir continually.

Transfer the veggies to another plate.

Over high heat, put chicken broth and a few splashes of white wine vinegar in the same pan. Scrape the pan while cooking for about 3 or 4 minutes.

Reduce the heat to medium-low and pour in cream. Cook for a few minutes, until it begins to thickens, whisking constantly. 

Taste the cream. Add cayenne pepper, salt and pepper to taste. I like it really spicy, some don't. It's up to you.

Once it tastes how you like, add the chicken and veggies back in. Cook for a few minutes until bubbly and hot. 

Add to the cooked pasta and combine.

At first the sauce will seem a little thin, but keep stirring and it will thicken up.

Cajun Chicken Pasta
Adapted from The Pioneer Woman

• 3 boneless, skinless chicken breasts
• 3 tsp Cajun seasoning
• 1 lb. gluten-free spaghetti 
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 green pepper
• 1 red pepper
• 1 red onion
• 3 cloves minced garlic
• 4 Roma tomatoes
• 2 cups chicken broth
• 2 splashes of white wine vinegar
• 1 cup heavy cream
• cayenne pepper
• black pepper
• salt

1. Cook pasta. Cut up veggies and chicken.

2. Sprinkle Cajun seasoning on chicken pieces.

3. Heat 1 tbsp butter and 1 tbsp oil in skillet over high heat.

4. Add chicken in a single layer. Do not stir. Let them brown and then flip. Remove with a slotted spoon and set aside on a plate. Continue until all chicken is cooked.

5. Add 1 tbsp butter and 1 tbsp oil to the skillet. When melted, add peppers, onions and garlic. Sprinkle with Cajun seasoning and salt. Stir and cook for 1 to 2 minutes. Add tomatoes and cook for 30 seconds to 1 minutes. Remove from pan and put on plate.

6. Over high heat, add the chicken broth and white wine vinegar. Scrape the pan and cook 3-5 minutes.

7. Reduce to medium-low, add in cream. Cook for a few minutes until it thickens, whisking constantly. Taste and add cayenne pepper, black pepper and salt.

8. Add chicken and veggies and heat until bubbly.

9. Combine with cooked and drained spaghetti.

***

You guys, you have to make this. It's easy and so delish.

 

This is such a good dinner and it makes excellent leftovers.

My favorite part is that the veggies are soft but still crunchy. I hate mushy vegetables. 

I could eat this stuff everyday. 

Not only did I give you an amazing dinner, I also set off your fire alarms/reminded you to do so.

I'm all about giving, you see.

Enjoy!

Kaci

So Good That It's Bad

I try to eat as much good food as possible. But sometimes, I like to splurge. Life wouldn't be any fun if we weren't allowed to cheat!

So in honor of the coveted cheat day, I bring you...

Gluten-free awesomeness in the form of German chocolate brownies. 

There are a lot of steps to bring these together. But don't worry, I'll walk you through it all.

The first step is the pecan crust.

Put the pecans in a food processor and process until crumbly. Place pecans in a mixer and add brown sugar and mix until combined. Then add melted butter and vanilla and mix.

Then pour into a greased 9x13 pan.

Then using a spatula, press the pecans into a crust.

Bake at 350 for about 15 minutes.

On to step 2.

Melt butter in a saucepan. When melted, whisk in sugar until combined.

Add eggs and stir after each addition. Stir in vanilla. Then add cocoa powder, gluten-free all-purpose flour, xantham gum, salt and baking powder. Mix well and pour on top of baked crust.

Bake 30-35 minutes. Make sure it passes the toothpick test!

P.S. I'm a very messy cook.

Step 3. You're almost there!

While the brownies are baking, mix egg yolks, sugar and salt together. Beat in butter, then slowly beat in heavy cream and vanilla until combined.

Then pour into a saucepan over low heat.

Stirring constantly, heat to 180 degrees. This will take roughly 15 minutes.

Pour into a bowl and let cool.

When the mixture is at room temperature, add in chopped pecans and coconut.

When the brownies have cooled completely, spread the coconut mixture on top.

Gluten-Free German Chocolate Brownies
Adapted from Bakingdom

For the crust:

• 3 cups of pecans
• 2/3 cup brown sugar
• 1/4 cup butter
• 1 tsp. vanilla

For the brownie:

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla
• 2/3 cup unsweetened cocoa powder
• 1 cup Bob's Red Mill All-Purpose Gluten-free Flour
• 1/2 tsp. xantham gum
• 1/2 tsp. salt
• 3/4 tsp. baking powder

For the topping:

• 3 egg yolks
• 1 cup sugar
• 1/4 tsp. salt
• 1/2 cup butter (room temperature)
• 1 cup heavy whipping cream
• 1 tsp. vanilla
• 1 1/2 cups chopped pecans
• 2 cups sweetened coconut

1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick spray.

2. Put pecans in food processor and pulse into small pieces. Add to mixer and add brown sugar until combined. Then add melted butter and vanilla.

3. Press into a pan. Bake for 12-15 minutes.

4. While baking, add butter to a saucepan and melt. Once melted, remove from heat and whisk in sugar until combined. Add the eggs and stir after each addition. Stir in vanilla.

5. Then add cocoa powder, flour, xantham gum, salt and baking powder. Mix well. Pour mixture onto pecan crust.

6. Bake 30-35 minutes, or until toothpick comes out clean.

7. While baking, mix egg yolks, sugar and salt. Beat in butter, then slowly beat in cream and vanilla until combined. Pour into a medium saucepan. Place over low heat, and warm to 180 degrees; stirring constantly.

8. Pour into a bowl and cool to room temperature.

9. Once cooled, add in pecans and coconut. Pour over completely cooled brownies.

***

Phew! 

It's intense, but the results will make it all worth your while. I made these for after Easter dinner for the family. They couldn't even tell it was gluten-free.

Can you tell that I remembered to take pictures after I dove into it?

No?

Good.

Also, if you don't want to make it gluten-free, just replace with normal flour and omit the xantham gum.

These are so rich and so yummy. I recommend making them for a large party. That way they won't be sitting on your counter whispering your name.

If you have leftovers, then cut yourself a slice and give the extra to your new neighbor you've been meaning to welcome to the neighborhood.

Or you can give them to that co-worker that you ticked off last week.

But don't leave them in your home. They will haunt you in your sleep.

Yes, they are so good that they're bad.

May the willpower force be with you.

Enjoy!

Kaci