I'm back and I brought Stuffing!

Over the summer I had a few health concerns that got me researching ways to feel better naturally.  In everything I read, going gluten free, seemed to be the best, and easiest way to go.  So, I dove in head first and went with it.  It took a little getting used to, especially since I love to bake, bread, cookies, muffins, cakes, whatever...  But, I'm finding some fantastic gluten free options that I will be sharing!

With Thanksgiving and Christmas rapidly approaching, I decided I better get moving and find some delicious ways for me to enjoy the holidays without making my family think they are missing out on the traditional dishes.  Today I'm excited to share the stuffing/dressing recipe that I've come up with.  We love it!  It is a cornbread based stuffing, filled with flavor and perfectly moist!

First you need to bake up some cornbread.  This one is my favorite! 

Gluten-Free Cornbread

4 tbsp butter, melted and cooled
2 large eggs
1/4 cup honey
1 3/4 cups sour cream
2 cups coarse yellow cornmeal
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 can of corn, drained

preheat your oven to 400 degrees Fahrenheit. Butter a 9 inch square baking dish, and set aside.

In a large bowl, whisk together the butter, eggs, honey, and sour cream.  When it is well combined, stir in the remaining ingredients, blending well after each addition.

Pour the mixture into the baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Once the cornbread is done. remove it from the pan and place on a wire rack to cool. 

When it has cooled, cut it into 1/2 inch cubes.  Place on a baking sheet and return it to the oven, to toast the bread cubes and dry out a little.

While the cornbread is toasting gather the remaining ingredients

Holiday Cornbread Stuffing
4 tbsp butter
1 medium to large onion, diced
3 stalks of celery, sliced
2 granny smith apples, peeled, cored and diced
Salt and Black Pepper to taste
1-2 tbsp poultry seasoning
1 tbsp dried parsley
1 recipe prepared cornbread, cubed and toasted in oven
3 eggs, beaten
1/4 cup milk
2 cups of chicken stock, or homemade chicken stock

In a medium saucepan over medium low heat, melt the butter, add the onion, celery, apples, salt, pepper, poultry seasoning, and parsley and cook, covered until everything has softened, about 10 minutes. Set aside to cool, about 10-15 minutes.

Grease a 9x13 baking pan with butter. Set it aside.

Place the cubed, toasted cornbread in a large bowl, and stir in the cooled onion mixture. 

Combine the eggs and milk in a small bowl and whisk to combine.  Whisk in the chicken stock and pour the mixture over the cornbread mixture.  Pour into prepared dish and smooth the top.  Cover with foil and bake for 35-40 minutes at 375 degrees Fahrenheit, or until the egg is set, uncover and bake an additional 7-10 minutes until the stuffing is nicely browned.  Serve warm.

Happy National Chocolate Chip Cookie Day!!!

I love that just about every day is a holiday, whether it is big or small, and that most are celebrating food.  My kids have began to ask me each day, "Mom, what holiday is today?"  They look forward to doing something special with our meals, in one way or another. 

Today, is National Chocolate Chip Cookie Day!  I don't know anyone who wouldn't want to celebrate a chocolate chip cookie.  So it is only fitting that I share my favorite cookie recipe.  Soft, chewy, and filled with chocolate chips, you won't be able to get enough.

Chocolate Chip Cookies
2/3 cup Butter
2/3 cup Shortening or Coconut oil
1 cup Sugar
1 cup Brown Sugar
2 Eggs
1 tsp Vanilla
3 1/2 cups Flour
1 tsp Salt
1 Tsp Baking Soda
1 bag Chocolate Chips

Preheat oven to 350 degrees Fahrenheit.

In the bowl of a stand mixer, cream the butter, shortening, sugar and brown sugar until fluffy.  Add the eggs and vanilla.  Mix well.  Add the dry ingredients and mix until well blended.  Stir in the chocolate chips.

Using a cookie scoop, scoop dough onto parchment lined baking sheet.  Bake for 9-10 minutes.  Take them out when they look not quite done.  Let sit on the tray for 3 minutes then transfer to a cooling rack and try to let them cool, they are really that good.

** Variations **
Add 1 cup chopped pecans or walnuts.
Add 1-2 cups toffee chips along with the chocolate chips.

Memorial Day Grilling - Margarita Chicken (minus the tequila)

Nothing says Memorial Day like a hot grill, lots of food, with family and friends to share it with.  This Memorial day, try something a bit different. Margarita Chicken is a great crowd pleaser, full of flavor, not to spicy, and pairs well with corn on the cob, brown rice salad and fresh fruit.  Sure to be a hit at your next get together!

Margarita Chicken (minus the tequila)
Serves 4

Juice of 4 limes
1 tsp lime zest
juice of one lemon
1 tbsp honey
1 tbsp cilantro
1 tbsp corn oil
1 small jalapeno
1 clove garlic
1/2 tsp dried tarragon
1/2 tsp salt
fresh ground black pepper to taste

4 chicken breasts (can be bone in, or boneless, skinless)

Place all ingredients, except chicken in a food processor or blender.  Blend until combined.

Place the chicken in a gallon size zip top bag and  pour the marinade over the top.  Arrange so all are covered with marinade.  Refrigerate for 8 hours or overnight, turning at least once during marinating time.

Grill chicken until no longer pink in the middle, basting with marinade as it cooks. If you wan to bake it,  bake at 450 for 15-18 minutes in a covered dish, uncover it for the last 2-3 minutes of cooking.

With either method of cooking, let it rest for 5-10 minutes. Then slice and serve.

Mint Brownies

St. Patrick's Day at our house is taken quite seriously. I spent the week sewing green dresses and making green necklaces for my two girls.  We started the day with Green Apple Pie waffles, then had lunch on Rainbow Bread (watch for the recipe tomorrow), and finished off the day with a very traditional St. Patrick's Day meal, Corned Beef and Cabbage, Boiled Potatoes, and Irish Soda Bread.   We finished off the meal with Mint Brownies, one of my absolute favorites.

I took a few different recipes and combined my favorite aspects of each to create these decedent, fudgy, and perfectly minty brownies that sent the meal right over the top.

Mint Brownies
Makes a 9x13 pan

Brownies
4 squares unsweetened baking chocolate (4 ozs)
1 cup butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder

Preheat the oven to 350 degrees Fahrenheit.  Lightly spray a 9x13 pan with cooking spray and set aside. 

Chop the unsweetened chocolate and butter into chunks and place both in a microwave safe bowl.  Microwave for 30 second intervals, stirring in between each interval, until just melted and smooth.  Set aside to cool, stirring occasionally.

In the bowl of a stand mixer (you can also use a hand mixer) beat eggs, sugar, and vanilla for 2 minutes.  While mixer is running, slowly pour melted chocolate mixture into egg mixture and beat to combine.  Combine the flour and baking powder then add to chocolate mixture, and mix until just combined.  Pour the batter into a prepared pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. 

Cool completely on a metal rack.  When brownies are cool, prepare the frosting.
 
Frosting
1/4 cup butter, room temperature
1 pkg (8ozs) Neufchatel cheese, room temperature
1 tsp mint extract
4 drops green food coloring
4 cups powdered sugar
1/4 cup heavy whipping cream

In the bowl of a stand mixer, beat butter, and neufchatel cheese until light and fluffy, about 3 minutes.  Add mint extract and food coloring, mix to combine.  Add powdered sugar and beat until combined, then drizzle in the cream while the mixer continues.  Whip for 3 more minutes.  Spread evenly over the cooled brownies.

Chocolate Ganache
2 cups semisweet chocolate chips
1/2 cup heavy whipping cream

In a double boiler melt chocolate, stir in whipping cream.  Continue stirring until well combined.  Cool to room temperature and pour over the mint layer and spread evenly.  Let the brownies sit in a cool area to allow for the ganache to set up.  


I found that the biggest challenge with these wonderful brownies is eating just one.  My oldest came to me tonight and asked for a second brownie.  I told her I was still to full from dinner to even watch her eat it, and she replied, "Mom, I will hide in the kitchen and eat it so you don't have to watch me".  How could I say no to that.  Hope your St. Patrick's Day was lucky, and full of tasty treats!

Recipe adapted from Our Best Bites and Culinary.net