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Chili and cornbread

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Mom’s chili and Dad’s cornbread…modified by their lactose intolerant daughter! ; )  Great for the Super Bowl this weekend!

Cornbread ingredients:

1 can corn, drained

1 can creamed corn

2 eggs, beaten

1 box jiffy corn muffin mix

1/2 cup butter (or butter substitute, I prefer Benecol)

1 cup sour cream (I prefer Tofutti brand-lactose free)

 

Preheat oven to 400 degrees. Moderately spray or grease an 8 x 8 baking dish. In a large bowl, mix together all ingredients. Pour batter into baking dish and bake for 1 hour or until golden brown on top. Allow bread to cool 10-15 minutes before serving.

 

Chili ingredients:

1 lb ground sirloin

1 onion, chopped

5 garlic cloves, chopped chunky

2 cans petite diced tomato

2 cans tomato sauce

1 can kidney beans

1 can white kidney beans

2 tbsp chili powder

1 tsp cumin

salt & pepper to taste

sprinkle of sugar

sour cream, for topping (I prefer Tofutti brand-lactose free)

Add sirloin to a large pot over moderate-high heat. Sauté until sirloin is brown and cooked through. Drain excess grease if necessary. Add onion and garlic to pot and stir continuously until soft. Add diced tomato, sauce, and spices. Stir together and bring to a boil. Lower the heat and simmer for 30-60 minutes, stirring occasionally. Stir in kidney beans and continue to cook 5 minutes longer. Top with sour cream and serve with cornbread!

Don’t forget to add love, it makes all the difference!

 

Pecan Pie Bars

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Simple, fast and perfect for the season!  I read the reviews before trying this recipe and one post included doubling the filling. Next time I make this, I will try regular pie crust to see if it tastes even better and double the filling. Thank you Pillsbury!

Ingredients:

1 can Pillsbury crescent dinner rolls

1 cup chopped pecans

1/2 cup sugar

1/2 cup light corn syrup

1 tbsp butter or butter substitute, melted (I used Benecol)

1/2 tsp vanilla

1 egg, beaten

 

Preheat oven to 350 degrees.  Spray your pan liberally so the crescent rolls do not stick to the pan. Unroll dough, place in a 13×9 inch pan. Press all dough together including perforations and press 1/2 inch up sides to form a crust. Bake 8 minutes. In a medium bowl, mix filling ingredients. Pour over partially baked crust. Bake about 20-30 minutes longer or until center is set. Cool for one hour. Cut into bars and store at room temperature.

Don’t forget to add love, it makes all the difference!

www.pillsbury.com/recipes/quick-crescent-pecan-pie-bars/82f4481e-66f0-4054-a636-22c0a708b8ca

Pumpkin bread

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I always want something pumpkin flavored this time of year!

 

Ingredients:

2 cups flour
1 cup turbinado sugar
1 tsp sea salt
1 tsp baking soda
2 tsp cinnamon

3 eggs, beaten
1 can pumpkin purée
1/2 cup vegetable oil
2 tsp vanilla Nielsen Massey

1/2 cup roasted and salted pumpkin seeds

Pro tip: Even with non-stick pans, I spray generously with Pam no stick baking spray made with flour. It helps with easy removal and ensures definition in shape.

 

Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients. In a small bowl, combine wet ingredients. Pour wet ingredients over dry ingredients & mix well.

Pour into 9×5 bread pan. Top with pumpkin seeds. Bake 350 degrees for 60 minutes or until a toothpick comes out clean when poked in the center of bread. Cool for 10 minutes before removing from pan.

 

Don’t forget to add love, it makes all the difference!

Chocolate Pudding (Lactose Free)

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Now that I’m on a lactose free diet, I cannot buy readymade pudding. (Such a bummer when you just want/need some chocolate!) I decided to attempt some homemade chocolate pudding! I followed a recipe I found online.  It turned out well, however, it is definitely more of a dark chocolate taste. I am more of a milk chocolate type of girl, so I’ll have to try this recipe again and alter the ingredients. I also added the pudding to Keebler mini graham crusts and mixed together it was delicious!

Ingredients:

3 tbsp cornstarch

1/3 cup and 2 tbsp sugar

¼ cup cocoa powder

pinch of salt

2 cups plain unsweetened almond milk

1/3 cup dairy-free chocolate chips

½ tsp vanilla

6 Keebler mini graham crusts

pecans (optional)

 

In a small bowl, combine cornstarch with 2 tbsp cold water. Mix to dissolve and set aside.

In a small saucepan, combine the sugar, cocoa powder and salt. Over medium-low heat, gradually add the almond milk, about ¼ cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, stirring constantly to keep the chips from resting on the bottom of the pan and burning. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming, and set on a wire cooling rack to cool for about 20 minutes. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

Don’t forget to add love, it makes all the difference!

http://dairyfreecooking.about.com/od/custardspuddings/r/chocpudding.htm

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Apple Turnovers

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Perfect recipe for Fall!

Ingredients:

1 box (2 sheets) frozen puff pastry, thawed 2 hours

3 granny smith apples, peeled and diced

1/3 cup sugar

1 tbsp butter or butter substitute, I prefer Benecol

2 tbsp brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

 

The puff pastry will need 2 hours to thaw before use. Preheat oven to 400 degrees.

To prepare the filling, add apples, butter, and sugars to a skillet over medium-high heat. Bring to a boil, stirring continuously for 4-5 minutes. Add cinnamon and nutmeg, combine and cook 1 minute. Remove from heat. Lay puff pastry sheet out on lightly floured surface. Cut each sheet into 4 squares. Spoon apple mixture into the center of each pastry square and fold pastry over into a triangle shape. Use a fork to press and seal edges together. Use a sharp knife to cut two small holes in the top center so steam can be released. Sprinkle with cinnamon and sugar. Place each pastry 1-2 inches apart. Bake for 25-30 minutes or until pastry slightly browned. Cool 20-30 minutes before serving.

Don’t forget to add love, it makes all the difference!

 

Hazelnut Panko crusted chicken with Raspberry sauce

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My brother and his girlfriend came for a visit and I wanted to find a special new recipe to surprise them! She is a fan of raspberries,  so I went with this recipe and hoped for the best! It turned out great and everyone had a full tummy!

 

Ingredients:

Raspberry sauce:

3/4 cup fresh raspberries

3 tbsp white wine vinegar

1/2 cup safflower oil

2 tbsp sugar

sea salt & pepper (to taste)

1-5 tsp water (optional amount)

Chicken:

1 1/2 lbs chicken tenders

1 cup chopped hazelnuts

1 cup panko

1/3 cup honey mustard

1/4 cup mayo

1/3 cup chopped mint leaves

olive oil

sea salt & pepper (to taste)

 

In a blender, puree raspberries, white wine vinegar, and sugar until smooth. Slowly add safflower oil, small amounts at a time, until well blended. Add water, teaspoon by teaspoon, to thin to desired consistency. Season sauce to taste with salt and pepper.

Preheat oven to 375 degrees. Add hazelnuts, panko, sea salt and pepper to a large plate and mix well. Add honey mustard, mayo, mint leaves, sea salt and pepper to a bowl and stir to combine. Add oil to skillet. Dip chicken tenders, one by one, first in mustard/mayo mixture and then in nut/panko mixture. Press firmly to coat both sides. Add several tenders at a time to skillet over medium heat, cook about 3-4 minutes per side. Transfer tenders to a baking sheet. Bake 15-20 minutes until cooked through. Serve with a drizzle of raspberry sauce and asparagus!

Don’t forget to add love, it makes all the difference!

Avocado & Tomato Salad

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I only began eating avocado after moving to California a few years ago. Now I can’t get enough! This recipe is perfect for the summer heat! Try it, it’s fresh and delicious!

 

Ingredients:

2 tomatoes, chopped

2 avocados, diced

honey

balsamic vinegar

sea salt & pepper

 

In a bowl, toss tomatoes and avocados with drizzle of honey and balsamic vinegar. Sprinkle sea salt and pepper. Toss again. Add additional flavorings to your taste.

Don’t forget to add love, it makes all the difference!

 

Roasted Asparagus

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Asparagus-enhanced

 

One of my favorite vegetables and very simple to cook. Roast some tonight!

 

Ingredients:

2 lbs asparagus

garlic, chopped (amount optional)

extra virgin olive oil

sea salt

pepper

 

Preheat oven to 400 degrees. Wash asparagus thoroughly. Chop off tough ends and place on a baking sheet. Top with chopped garlic. Drizzle with olive oil , completely coat all asparagus.  Add sea salt and pepper. Roast for 15-20 minutes. Enjoy with some panko chicken and roasted potatoes!

Don’t forget to add love, it makes all the difference!

 

 

Marshmallow chewies

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The smell of melting butter always reminds me of my childhood, specifically my mom making these ooey, gooey marshmallow chewies! Make some for your mom this Mother’s Day!!!

(Tip: Double the recipe for a thicker square!)

 

Ingredients:

4 tablespoons butter/butter substitute (I prefer Benecol spread)

10 ounce package jet puffed marshmallows, divided into 5 cups & 1 cup

4 1/2 cups rice krispies cereal

 

First, butter a 8′ by 8′ baking dish. Melt butter over low-medium heat.  Add 5 cups marshmallows and melt. Remove from heat. Pour in cereal, stir to mix evenly. Add remaining 1 cup marshmallows, quickly mix and pour into baking dish before the marshmallows melt! Cut into squares.

Don’t forget to add love, it makes all the difference!

 

 

 

Coq Au Vin Blanc (Lactose Free)

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I used to love eating at French restaurants. Try ordering a French meal when you’re lactose intolerant…it’s not fun and they’ll probably just laugh at you for even coming in. So, now I make this incredibly delicious meal at home and the only sad thing is that there are never any leftovers! C’est si bon!!!

Ingredients:

extra virgin olive oil

2 tablespoons butter substitute (I prefer Smart Balance Original)

2 pounds boneless, skinless chicken tenders or breasts

1 cup  & 2 tablespoons flour, divided

1 medium onion, sliced thin

6 stalks celery, chopped

15 cipollini onions, peeled

8 ounces baby bella mushrooms, cleaned and quartered

9 ounces sweet peas

1 pound red baby boiling potatoes, halved

2-3 cups dry white wine (I prefer Chardonnay)

3-4 cups chicken stock

Sea salt & pepper

French baguette

 

In a dutch oven, add 3 cups chicken stock, sliced onion, celery, and potatoes. Boil for 20 minutes, or until potatoes tender, while you are preparing the chicken. Add 1 cup flour to a large plate. Season chicken with salt and pepper, toss in flour to coat and add to skillet with a drizzle of olive oil over medium-high heat. Cook until chicken is browned on both sides. Transfer to a covered plate. I like to keep mine in the microwave or oven to retain the heat. Add a bit more olive oil and benecol to the same skillet over medium heat. To that skillet add mushrooms and cipollini onions. Saute until mushrooms brown and onions are tender. Add dutch oven contents to skillet, as well as, white wine. Bring liquid to a boil and reduce to a simmer for 3-5 minutes. Whisk in 2 tablespoons flour slowly, stirring continuously. Keep liquid at a simmer and as sauce starts to thicken add chicken back to skillet. Cover chicken with sauce. When you can see the bottom of the skillet as you stir, the sauce is ready. Add peas right before serving. Serve with toasted, sliced baguette.

Don’t forget to add love, it makes all the difference!