My husband and I love us some cheeseburgers!!! With being gluten free we crave those greasy things like no ones business. I was introduced to this recipe and no lie it tasted like a hamburger.
1-2lb of Hamburger
1/4 ketchup
1-2 TBSP Mustard
1 chopped Onion
1/2 C Chopped up chunks of Pickles
1/2 C Cut up Cheese Chunks
1 Head of Lettuce
1 diced Tomato
1 C of gluten free bread crumbs.
Cook Hamburger
Add ketchup and Mustard
Put mixture over a bowl of lettuce and add the toppings as desired.
Monday, 23 July 2012
Wednesday, 18 July 2012
Home made Double Downs
4 Skinless, boneless chicken breasts
2 garlic cloves, minced
1 TBSP fresh rosemary
1 1/2 cups low-fat buttermilk
1 egg
1/2 cup of white rice flour
3/4 cup of crushed gluten free cornflakes
2 tbsp grated Parmesan cheese
2 tsp paprika
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
1/4 cup canola oil
2 tbsp chopped fresh parsley
4 Pieces of cooked bacon
I have found at superstore 2 chicken breasts in a package already sliced thin, i use 2 packages in the recipe
*Pound the meat to make it a little thinner
*Place the chicken , garlic and rosemary in a bowl, and add 1 cup of buttermilk. Cover and refrigerate for at least 1 hour or up to 8 hrs
*In a shallow bowl, beat the egg with a fork until blended. Then add the remaining 1/2 cup buttermilk and the white rice flour and beat until a thick batter forms. In a ziplock bag mix togehter the cornflakes, parmesan, paprika, garlic powder, salt and pepper. (This is when I crush the cornflakes and mix everything.
* For easy clean up I then pour this mixture onto parchment paper and spread it out.
*Using tongs lift each piece of chicken breast from teh buttermilk and dip into the egg mixture. Then dip each piece one at a time into the cornflake mixture. When all the chicken pieces are coated, refrigerate them for 30 minutes to help the cornflake coating adhere.
*Preheat oven to 400 F
*Place a deep skillet over high heat, and add the canola oil. When the oil is hot, add the chicken pieces without crowding the pan. cook until they are well browned on all sides about 10 mins. As soon as the chicken breasts are browned, transfer them to a baking sheet.
*Transfer the baking sheet to the oven and bake until the chicken is opaque throughout and the juices run clear. approx 25-30 mins in oven.
*While chicken is in oven fry up the bacon.
*When the chicken is out of oven put swiss cheese slices on 2 of the 4 pieces of chicken put 2 pieces of bacon and drizzle in Ranch. Then put the other piece of chicken over it and Viola!!! You have created a double down sandwich.
My husband likes the fiery hot, so I mix the Ranch with Hot sauce and dizzle that over the inside of the sandwich.
2 garlic cloves, minced
1 TBSP fresh rosemary
1 1/2 cups low-fat buttermilk
1 egg
1/2 cup of white rice flour
3/4 cup of crushed gluten free cornflakes
2 tbsp grated Parmesan cheese
2 tsp paprika
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
1/4 cup canola oil
2 tbsp chopped fresh parsley
4 Pieces of cooked bacon
I have found at superstore 2 chicken breasts in a package already sliced thin, i use 2 packages in the recipe
*Pound the meat to make it a little thinner
*Place the chicken , garlic and rosemary in a bowl, and add 1 cup of buttermilk. Cover and refrigerate for at least 1 hour or up to 8 hrs
*In a shallow bowl, beat the egg with a fork until blended. Then add the remaining 1/2 cup buttermilk and the white rice flour and beat until a thick batter forms. In a ziplock bag mix togehter the cornflakes, parmesan, paprika, garlic powder, salt and pepper. (This is when I crush the cornflakes and mix everything.
* For easy clean up I then pour this mixture onto parchment paper and spread it out.
*Using tongs lift each piece of chicken breast from teh buttermilk and dip into the egg mixture. Then dip each piece one at a time into the cornflake mixture. When all the chicken pieces are coated, refrigerate them for 30 minutes to help the cornflake coating adhere.
*Preheat oven to 400 F
*Place a deep skillet over high heat, and add the canola oil. When the oil is hot, add the chicken pieces without crowding the pan. cook until they are well browned on all sides about 10 mins. As soon as the chicken breasts are browned, transfer them to a baking sheet.
*Transfer the baking sheet to the oven and bake until the chicken is opaque throughout and the juices run clear. approx 25-30 mins in oven.
*While chicken is in oven fry up the bacon.
*When the chicken is out of oven put swiss cheese slices on 2 of the 4 pieces of chicken put 2 pieces of bacon and drizzle in Ranch. Then put the other piece of chicken over it and Viola!!! You have created a double down sandwich.
My husband likes the fiery hot, so I mix the Ranch with Hot sauce and dizzle that over the inside of the sandwich.
Coconut Raspberry Muffins
My husband is the kind of guy who likes to sleep in till the last possible minute leaving no room for breakfast, I discovered this recipe and its something quick that he can grab on the go. He LOVED these! Read til the end of recipe, i make a few alterations for my husbands taste or you can follow this recipe.
1/2 cup Sweet Sorghum Flour
1/4 cup Brown Rice Flour
1/4 cup Potato Flour
2 tsps baking powder
2 tsps guar gum
1/4 tsp baking soda
1/8 tsp salt
2/3 cup granulated sugar
4 tbsp salted butter, melted
2 eggs
1 cup 2% milk
1 cup shredded coconut
1 cup fresh or defrosted frozen raspberries
6 tsps Sugar in the Raw or brown turbinado sugar
* Preheat oven to 400 F. Line a 12 cup muffin tin with paper muffin liners.
*In a bowl, stir together the three types of flour, baking powder, guar gum, baking soda and salt. Set aside.
*Place the granulated sugar and the butter in a large bowl and whisk until well combined. Whisk the eggs, one at a time, until well combined. Then whisk in the milk. Add the flour mixture and stir just until blended with a wooden spoon. Add the coconut and raspberries and stir just until evenly incorporated.
*Spoon the batter in the prepared muffin cups, filling each one about three-fourths full. Sprinkle the raw sugar over the muffin tops. Bake until the muffins are firm to the touch in the center, 20-22 mins.
*Transfer the muffin tin to a wire rack and let cool for 5 mins. Then remove the muffins from the tin. Store the muffins in an airtight container on the counter for up to 4 days.
I do not like the taste of Brown Rice flour so I use White Rice flour. My husband also does not like coconut very much so instead i use mini baking chocolate chips.
It took me forever to find sugar in the raw, i found it at Superstore right beside their white sugar. Rogers makes it.
ENJOY!!!
1/2 cup Sweet Sorghum Flour
1/4 cup Brown Rice Flour
1/4 cup Potato Flour
2 tsps baking powder
2 tsps guar gum
1/4 tsp baking soda
1/8 tsp salt
2/3 cup granulated sugar
4 tbsp salted butter, melted
2 eggs
1 cup 2% milk
1 cup shredded coconut
1 cup fresh or defrosted frozen raspberries
6 tsps Sugar in the Raw or brown turbinado sugar
* Preheat oven to 400 F. Line a 12 cup muffin tin with paper muffin liners.
*In a bowl, stir together the three types of flour, baking powder, guar gum, baking soda and salt. Set aside.
*Place the granulated sugar and the butter in a large bowl and whisk until well combined. Whisk the eggs, one at a time, until well combined. Then whisk in the milk. Add the flour mixture and stir just until blended with a wooden spoon. Add the coconut and raspberries and stir just until evenly incorporated.
*Spoon the batter in the prepared muffin cups, filling each one about three-fourths full. Sprinkle the raw sugar over the muffin tops. Bake until the muffins are firm to the touch in the center, 20-22 mins.
*Transfer the muffin tin to a wire rack and let cool for 5 mins. Then remove the muffins from the tin. Store the muffins in an airtight container on the counter for up to 4 days.
I do not like the taste of Brown Rice flour so I use White Rice flour. My husband also does not like coconut very much so instead i use mini baking chocolate chips.
It took me forever to find sugar in the raw, i found it at Superstore right beside their white sugar. Rogers makes it.
ENJOY!!!
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