An Espresso Marinade Dinner Date!

Although it may seem hard to believe, espresso does indeed, go well with pork!

I was a bit of an unbeliever myself when Jake pulled up the recipe on his phone while walking through the grocery store and said "this sounds good!" A pork marinade which included a single shot of espresso.  I questioned the logic of my sweet boyfriend, but decided to keep my mouth shut! And boy am I glad I did!!

The next morning, Jake awoke at 6:00 AM in pursuit of a single shot of espresso.  Although the Starbucks barista hesitated about his decision, he made the purchase and headed home to mix up his marinade.  

Later that night after babysitting 6 kids, 5 of which were under the age of two, I was pleasantly greeted with the aroma of pork chops grilling in the backyard.  I walked through the house to the backyard to find dinner was ready!

As if the sweet smell wasn't enough, the taste was even better! Jake had prepared a meal that could have been served in a 5 star restaurant! The slight hint of espresso could be tasted in each bite, and it was just right! 

Bon Appetit! 

Espresso Marinade

GF Flour Mix

6 cups rice flour
2 cups potato starch flour (NOT potato flour)
1 cup tapioca starch flour

Make a big batch and store in a covered container at room temperature.

Almond Chocolate Brownies!

Ingredients:

1 1/2 cup of GF flour mix
1 1/2 cup of granulated sugar (I use sugar in the raw)
1 cup dark chocolate cocoa powder
1 tsp salt
1/2 cup of dark chocolate chips
2 eggs
2/3 cup of oil (canola or vegetable oil)
2/3 cup of natural unsweetened apple sauce
2 tsp vanilla extract
1 tsp almond extract



Preheat oven to 350'.  Grease a 9" x 13" baking pan.

In a medium size mixing bowl, mix together dry ingredients and chocolate chips.  In a separate bowl, mix together eggs, oil, applesauce, vanilla and almond.  Pour wet ingredients into bowl with dry ingredients and mix together well.

Bake for 20-25 minutes, or until knife comes out clean from the center.

Light, fluffy and chocolately!! Good for the soul!

Chocolate Cake!!

1 3/4 cups GF flour mix
1/2 tsp. xanthan gum
2 cups granulated sugar
3/4 cup baking cocoa powder (I like to use special dark!)
1 1/2 tsps. baking soda
1 1/2 tsps. baking powder
1 tsp. salt
2 eggs
1 cup dairy free yogurt (soy yogurt is great)
2 tsps. almond extract
1 tsp. vanilla extract
1 cup boiling water

My boyfriend's mom gave me this recipe and we made it this past weekend. It was so good! Moist, rich and everything a cake should be!! You won't be able to stop with just 1 slice!

Preheat oven to 350'  Grease a 9 x 13 inch pan.

Combine dry ingredients in a medium mixing bowl.  In another mixing bowl, beat eggs well.  Combine yogurt, oil, almond and vanilla to the eggs.  Beat in dry ingredients. Slowly stir in boiling water and mix all ingredients together.

Pour into prepared pan. Bake for 30-35 minutes, or until knife comes out of center clean.

*We frosted the cake with an awesome GF boxed chocolate frosting.

Important Lesson in Life..."Eat Dessert First!"

Meatless Taco Mix (Destin Taco Mix)

Meatless Taco Mix

15 oz. can of black beans
15 oz. can of unsweetened corn
2 ripe tomatoes
1.5 oz. package of taco seasoning
2 Tbs. of your favorite salsa
1/4 cup of chopped cilantro (more or less to taste)
salt & pepper to taste
tsp. of red pepper flakes (can leave out for less heat)
juice of 1 lime

One of the best things about experimenting in the kitchen, is making memories while cooking! After my college graduation, I took a trip with some of my best friends to Destin, FL. During the beginning of this trip, I had started to toy with the idea of a vegetarian diet (which didn't last by the way).  Anyway, I wanted to come up with a substitute for the hamburger meat in tacos, and this is what developed.  My dear friend Harmony was with me on this trip, and we termed this meal our "Destin taco mix." Our vacation diet consisted almost entirely of yummy taco mix and LOTS of watermelon!!



In a large skillet, heat up 2 tomatoes (diced into small pieces), black beans and corn.  Mix in entire package of taco seasoning and 2 tablespoons of salsa. Add chopped cilantro, salt & pepper and red pepper flakes if desired. Squeeze lime juice into taco mix, and mix everything together.

This mix tastes great with hard or soft shell tacos, hot or cold.  This is also a great base for a Mexican soup!  Harmony and I would eat this cold with chips, and it always hit the spot!

Happy Summer!!

Roasted Rosemary and Lemon Chicken and Baby Red Potatoes

Ingredients:

6 skinless chicken thighs or breasts

4 fresh sprigs of rosemary

4 tablespoons of extra virgin olive oil

1 lb. of baby red potatoes

2 lemons

salt & pepper to taste

2 9x9" baking dishes

Pre-Heat Oven to 375'

Wash and rinse red potatoes.  Cut into quarter pieces, and place into a 9x9" baking dish.  Add 2 tablespoons of olive oil, salt & pepper to taste and mix well.  Cut 1 lemon into quarter pieces, and squeeze juice over potatoes.  Leave squeezed lemon wedges in dish with potatoes to add extra flavor.  Break 1 rosemary sprig into pieces, and place over potatoes.  Cover and bake for 50-55 minutes or until potatoes are tender.

In second 9x9" baking dish, cover bottom of dish with 1 tablespoon of olive oil.  Place chicken in dish, and pour remaining tablespoon of olive oil over chicken.  Cut remaining lemon into wedges and squeeze juice over chicken, leaving the lemon pieces in with chicken.  Slat and pepper to taste, and break remaining rosemary sprig into pieces and place over chicken.  Cover and cook for 50-55 minutes or until juices are clear. Chicken may need to cook a bit longer, so make sure to check it!

Enjoy!!

GF Peanut Butter Cookies!

Approach with Caution... Hard to Eat Just ONE!

2 Cups natural unsweetened peanut butter
1 Cup of white sugar
1 Cup of brown sugar
1 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of vanilla extract
4 eggs beaten
1 cup of dark chocolate chips (yumm)
1 cup of chopped pecans (optional)

Pre-Heat Oven to 350'

Combine peanut butter, sugars, baking soda, and salt. Add vanilla and eggs, 1 at a time. Pour in chocolate chips and pecans.

Spoon cookies onto greased cookie pan. Cook for 10-12 minutes, or until golden brown on top. Let cool for at least 10 minutes before trying to move.

These cookie are irresistible! Picky eaters had no idea they were gluten free!