The Ultimate Gluten-Free Skillet Cookie (From Fearless Dining)

 Ingredients:

• 1 ½ cup gluten free flour blend
• ▢1 cup brown sugar
• ▢1 teaspoon baking powder
• ▢½ teaspoon baking soda
• ▢⅛ teaspoon salt
• ▢2 eggs
• ▢½ cup butter melted
• ▢1 teaspoon pure vanilla extract
• ▢½ cup BAILEYS® Original Irish Cream Baking Chips

Directions:

• Preheat the oven to 350º F.
• ▢
  In a bowl, add the dry ingredients and whisk to blend.
• ▢
  In a smaller bowl, add your wet ingredients and mix well.
• ▢
  Pour the wet ingredients into the dry ingredients and add the chips. Mix well.
• ▢
  Rub a 10 inch cast-iron skillet with butter or coconut oil and add the cookie dough.
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  Press the dough down flat and place the skillet in the oven.
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  Bake for 20 minutes until ready.

Slow Cooker Lime Cilantro Chicken

 

Servings: 4 to 6

Ingredients

- 2 lbs boneless skinless chicken breasts or thighs
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/2 cup chicken broth
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- Lime wedges and additional cilantro for serving

Directions

1. Place the chicken in the bottom of the slow cooker.

2. In a small bowl, whisk together the lime juice, chicken broth, garlic, cumin, and red pepper flakes if using.

3. Season the chicken generously with salt and pepper, then pour the lime juice mixture over the chicken.

4. Sprinkle the chopped cilantro over the top of the chicken.

5. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

6. Shred the chicken with two forks in the slow cooker and mix it into the juices.

7. Serve the chicken with the additional fresh cilantro and lime wedges on the side

Variations & Tips

- Swap out the chicken breasts for thighs for even more flavor — the darker meat can enhance the overall savoriness of the dish.
- Add a sliced bell pepper or onion to the slow cooker for additional vegetables and sweetness.
- If you desire a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
- For a bit of an exotic twist, incorporate a teaspoon of grated ginger in step 2.
- Remember that the potency of cilantro can vary greatly, so always taste as you cook and adjust accordingly. Some people may find the flavor of cilantro overpowering, so consider serving it on the side for guests to add to their liking.
- Lastly, this dish freezes well, so it's perfect for meal prepping. Simply portion the cooled, shredded chicken into freezer-safe bags, adding some of the cooking juices to keep it moist. When ready to enjoy, thaw overnight in the refrigerator and reheat gently.

Sour Cream Coffee Cake (King Arthur)

Cake Ingredients:

8 Tablespoons (113g) unsalted softened butter
1 Cup (198 g) granulated sugar
2 large eggs
2 Cups (240g) AP Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 Cup (227 g) sour cream at room temperature

Topping Ingredients:

1/2 cup (99g) granulated sugar

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/2 cup of chopped walnuts or pecans

Directions:

 Preheat the oven to 350 degrees. Grease and flour a 9 1/2 inch tube pan or a 9x9 cake pan. 

To make the cake, beat together the butter, sugar, and eggs.  In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

To make the topping, combine all the topping ingredients stirring until every crumbly.

Spread half of the batter in the prepared cake pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.

Bake for 50 minutes. An instant thermometer will read between 200 and 205 degrees.

This recipe can be gluten free if you substitute Cup4Cup for AP flour.

Slow Cooker Cilantro Lime Chicken

 Servings: 4 to 6

Ingredients

- 2 lbs boneless skinless chicken breasts or thighs
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/2 cup chicken broth
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- Lime wedges and additional cilantro for serving

Directions

1. Place the chicken in the bottom of the slow cooker.

2. In a small bowl, whisk together the lime juice, chicken broth, garlic, cumin, and red pepper flakes if using.

3. Season the chicken generously with salt and pepper, then pour the lime juice mixture over the chicken.

4. Sprinkle the chopped cilantro over the top of the chicken.

5. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

6. Shred the chicken with two forks in the slow cooker and mix it into the juices.

7. Serve the chicken with the additional fresh cilantro and lime wedges on the side.

DIY Candied Cherries

 Ingredients:

16 ounce jar marashcino cherries

3/4 Cup (149gm) granulated sugar

Directions:

Drain the cherries, reserving 1/4 cup of the juice

combine the 1/4 cup of reserved juice and sugar in a medium-sized saucepan, and cook over medium heat until the suar is mostly dissolved. 2-3 minutes

Add the drained cherries to the pot and bring  the mixture to a boil. cover the pot and reduce the heat so the liquid is simmering.

Simmer fo 45-55 minutes, checking on the cherries and stirring them gently every 10 minutes or so , until they're slightly wrikled and firm when you touch them with a spoon. At this point the syrup should have reached about 235 degrees.

Remove from heat and uncover the pan. Allow to cool to room temperature.

Remove the cherries from the pot with a slotte spoon or strainer, transferring them to a parchment-lined baking sheet or plate.

Store in an air tight container in the refrigerator for up to 6 months.

Notes for use of induction cooktop:

Start at 275 for 2-3 minutes

Simmer at 235 for 45-55 mimutes

Tater Tot Appetizer Cups

 Ingredients:

48-60 frozen tater tots
3/4 cup cheddar cheese, shredded
1/2 cup sour cream
4 slices of bacon, cooked and crumbled
2 green onions (or chives), sliced

 Instructions:

1.  Preheat oven to 450 degrees F. Spray mini muffin pan cups with cooking spray
2. Place 3 tater tots in each muffin cup
3. Place tater tots muffin pan on bottom rack of the oven and bake for 10 minutes. Remove the pan from the oven.
4. Spray bottom of shot glass or small juice glass with cooking spray. Use it, in a twisting montion, to press the tate tos in each muffin cup to form the potato cup. Return to oven and bake an additional 15 minutes or until deep golden brown.
5. Add cheese to each potato cup. Probably use between 1-2 teaspoons of cheese for each cup. Bake for an additional 4-5 minutes to melt the cheese.
6. Add sour cream, bacon, and green onion (or chives) to each tater tot cup and any other garnishes.
7. Serve warm.

Cooks notes:  I added the bacon prior to adding the cheese. I found that when I added the sour cream it would pull away some of the bacon on the top of the cheese.

Tomato Sauce with Onion and Butter (Marcella Hazan)

 This is the simplest of all sauces to maek, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.

INGREDIENTS:

500 grams or 1 pound 2 ounces of canned imported Ittalian plum tomatoes, cut up with their juices.

75 grams or 2 ounces of butter

1 medium onion, peeled and cut in half,

Salt

Directions:

Put the canned tomatoes and juices into a saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for 45 minutes, or until the fat floats free from the tomatoes. 

Sitr from time to time,  mashing any large piece of tomato in the man with the back of a wooden spoon. 

Taste and correct for salt. Discard the onion before tossing the sauce with pasta.