Cheesy Turkey Meatballs with Garlic Toast

This Pinterest Pin was a HIT! THANK YOU theviewfromgreatisland.com! Modified veggie/gluten-free!

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Image snagged from The View of the Great Island, where the original recipe came from. My family inhaled it before I realized I did not have a picture.

PREP

1lb ground turkey
1 large egg
1/2c gluten-free bread crumbs
1 small yellow onion, finely chopped (approx 1/2c)
1T garlic, minced
1/2t sea salt
1/2t onion powder
1/2t oregano
1/2t thyme
1/2t black pepper
1T (heaping) ketchup
1T (heaping) A1 sauce
1 “serving” of Marinara Sauce
2c shredded mozzarella cheese (or more)

 

Garlic Toast
1-2 gluten-free baguette (I can only find small loaves and make 2)
olive oil for brushing
garlic powder, lightly sprinkle

OR…go my husbands route and grab a bag of garlic bread/toast from the freezer (and follow the bags instructions).

INSTRUCTIONS

  1. Set the oven to 350F
  2. Crack the egg into a large mixing bowl and beat well with a fork. Add the turkey, bread crumbs, onion, garlic, salt, onion powder, oregano, thyme, pepper, ketchup, and A1. This is when my handmixer comes out…I don’t handle raw meat. Be careful not to over mix.
  3. Scoop out the meat into approximately 40 balls and roll the balls round with your hands (I reluctantly did this). I used my 1T measuring spoon. I made them smaller for dipping and ease of cutting…make any size you like!
  4. Set the meatballs on a baking sheet and cook for 20-25 minutes.
  5. After you put the meatballs in the oven, pour the marinara sauce into a 10 inch cast iron skillet and place in the oven along with the meatballs for the last 10 minutes of cooking, to heat up the sauce.
  6. Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce. Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
  7. Remove the skillet again and top with the cheese. Return to the oven to melt the cheese. Set under the broiler if you want it to brown, but watch carefully.
  8. The gluten-free baguette: slice, long way, down the center so it will lay open in two halves. Brush with olive oil and sprinkle with garlic powder. Place on a cookie sheet and into the oven for 5-6 minutes.

Served with a large salad. Enjoy!

 

French Toast – Overnight

That ONE holiday tradition that keeps me out of the kitchen, well, pretty much out of the kitchen on Christmas morning. Simple. Easy. And EVERYONE is happy. One change that’s been made to this dish is it’s now gluten-free thanks to Udi’s (I don’t bake).

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INGREDIENTS
1loaf white or soft wheat bread (cut into 1″ cubes)
8 eggs
3c milk
4t sugar
1t vanilla

Topping:
2T butter, sliced
3T sugar
2t cinnamon

Place bread cubes in greased 9×13 baking dish. In a mixing bowl, beat eggs, milk, sugar, and vanilla. Pour over bread. Cover and refrigerate for 8hrs or overnight. Remove from fridge 30 min before baking. Dot w/butter. Combine sugar and cinnamon; sprinkle over top. Cover and bake at 350 degrees for 35-40 min or until knife inserted comes out clean. Let stand 5 min. Serve w/syrup.

GF Flour Mix

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THIS is not something I can take credit for. My girlfriend, Sara, gave this too me months ago. When I need it I can not find it….well, it turned up today on my desk. Trust me, you don’t want to see my desk. Sara uses this as her ALL PURPOSE FLOUR. She mixes it up in a one gallon bag or bucket and stores it in her fridge or freezer. You can thank Sara!!!

– I’m keeping it here because my desk will eat it again.

2c brown rice flour
2/3c potato starch
1/3c tapioca flour

…I’ll be using this for zucchini bread! Thanks Sara!

 

GF Banana Bread

GF Banana Bread - lvllatte.wordpress.comI have been tossing around recipes for months, attempting to create a gluten-free version of one of our loved staples. This mornings creation was fun2 approved and they begged for seconds. SUCCESS!!!! My only change is to the amount of sugar. If you like it sweet, add an additional 1/4-1/2c of sugar to the recipe below. I’m cutting the sugar in half. The bananas make it sweet enough for me. You can also add chocolate chips, walnuts, or other item. Enjoy!

INGREDIENTS

1c gluten free all purpose flour
1/2c gluten free old fashion oats (grind down to oat flour or use oat flour)
2t gluten free baking powder
3-4 ripe bananas (3 if large, 4 if small/medium)
2 eggs
1/2c sugar
1/2t cinnamon
1/2t salt
1/2 cup coconut oil OR melted butter
2t vanilla extract

PREP

1. Preheat oven to 350. Grease a bread pan or 7×9 baking pan with coconut oil.

2. Mix in either a stand mixer or use hand mixer…. bananas till smooth, eggs, sugar, cinnamon, salt, coconut oil, and vanilla extract. Mix well.

3. In medium boat whisk together flour, oats, and baking powder. OPTIONAL: gently fold in chocolate chips, walnuts, or other item.

4. BE CAREFUL NOT TO OVER MIX! Whisk flour into banana mixture till moist. If you over-mix the bread will be spongy.

5. Pour into pan. Cook for 45 minutes or until a toothpick comes out clean. The pan I used required 50 min.

PS. You can omit the oat flour for an additional 1/2c of all purpose flour.

Cinnamon Roll Cake

The fun2 are beside themselves and LOVE that I accidentally ran across Incredible Recipes on facebook. Seriously, like her page. She’s got some great stuff. Her recipe for cinnamon roll cake I cut in half and make in a pie plate instead of a 9×13 pan. It’s more than enough for us since we don’t have a huge family or a huge sweet tooth. The fun2 like it more than Pillsbury cinnamon rolls….and I have all of the ingredients in our house all the time!!! This cake is something you can serve with vanilla ice cream as a desert or with eggs for breakfast. You’ll find her glaze recipe below, but I have yet to make it.

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Ingredients:

BATTER.
1 1/2c flour
1/8t salt
1/2c sugar
2t baking powder
3/4c milk
1 egg
1t vanilla
1/4c butter, melted

TOPPING.
1/2c butter, soft
1/2c brown sugar
1T flour
1T cinnamon.

1. Grease a 9″ pie pan. I use coconut oil. *Double the recipe for a 9×13 pan.

2. In a medium bowl mix together all of the batter ingredients, minus the butter. Once mixed slowly add the melted butter. Mix well. Pour into your greased pan.

3. In a small bowl mix together all of the topping ingredients till well combined. Drop evenly over the batter and swirl (not mix) with a knife.

4. Bake at 350 for 30-40 minutes.

GLAZE.
1c powdered sugar
2 1/2T milk
1/2t vanilla

While the cake is warm, drizzle the glaze over the cake.

Buttery Paleo Biscuits

My family and I love warm biscuits for breakfast and it was something I wasn’t about to give up when I started our Paleo journey. For me it is important that the transition to this Paleo lifestyle is an easy one for my kids, so making things they enjoy and as close to what they were used to is a big challenge, but one I’m willing to take on. And with these biscuits I think I hit the nail on the head!!! Even my picky eater Daniel loved it !!

These biscuits are very nice and soft, and do not crumble easily unlike some other products made with almond flour. The arrowroot flour helps it bind nicely and works in harmony with the coconut flour to keep the biscuit from crumbling. Remember that because almond flour is denser than regular flour the biscuits won’t rise as regular biscuits would, but the end product is delicious and very satisfying, especially if you are having a big biscuit craving.

Feel free to add dry herbs or shredded raw or grass fed cheese if you prefer. Enjoy!

Ingredients

2 cups/ 217g. Almond Flour
1/3 cups/ 24g. Coconut Flour
1/3 cups/25g. Arrowroot Flour
3 Tbsp/4g. Baking Powder
1/2 cups/113g. Grass-fed Butter (cold, cut into small pieces)
2 each. Large Eggs
1 Tbsp. Plain Kefir (optional)
1 tsp. Honey
1/2 tsp. Sea salt
3/4 cups. Almond Milk
1 each. Egg ( egg wash)
1 oz. Water ( egg wash)

Preparation

Preheat oven to 350 F

Add all the dry ingredients in a bowl and mix well using a whisk or a fork to help all the dry ingredients blend evenly.
Add the cold pieces of butter to the dry ingredients and using your hands or a dough cutter, mix in the butter to the flour mixture until the butter resembles small peas
In a separate bowl add all the wet ingredients and pour it into the butter and flour mixture, mix well. The mixture will look soft but not soupy.
Put parchment paper on a cookie sheet. I used a 3oz paddle to portion it. Pour it into the cookie sheet and flatten it a little with your hand.
Do an egg wash with the water and egg and brush it on top of each biscuit.
Bake for about 15 minutes or until golden brown.

Biscuits should look like this before baking

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Salted Apple Peanut Butter Oatmeal Muffins

lvllatte | Salted Apple Peanut Butter Oatmeal MuffinsFirst, I need to say that this recipe is modified from Mis-Cakes Oven Adventures. I went looking for and apple/peanut butter something, and her blog showed up. I’m certain her recipe is amazing, but I like to incorporate greek yogurt for the extra protein, more fruit when possible…and of course, I had this new container of PB2 (see image below) that I was wanting to incorporate. I’ll be trying it out in shakes later this week!

After posting this recipe, it hit me… WHAT IF you were to stick a piece of caramel in the center of these?! I’ve done it with brownie’s made in muffin tins. I bet adding caramel to this would be excellent! Let me know if you try it, how it turns out!

INGREDIENTS

2c flour
1c traditional oats
2/3c brown sugar
1/2t sea salt
2t baking powder
1/3c powdered peanut butter (PB2)
1/2c greek yogurt (pick your flavor to sweeten, or plain works great too)
2/3c milk
2 eggs
1c unsweetened apple sauce
3/4 to 1c apple, chopped

SALTED CRUMBLE TOPPING

1/4c + 2T all purpose flour
1/3c brown sugar
1/2t cinnamon
1/4c butter, cold cut into chunks
1t coarse sea salt…all I had was fine, and it worked fine 😉

PREP – makes 12-15 standard size muffins

1. Preheat oven to 350.  Place liners in muffin tin.

2. Make the crumble first. In a medium bowl mix together flour, sugars, salt and cinnamon.  Add in butter and mix in until butter is size of peas.  A fork or your hands work the best.  Place bowl back in the fridge until ready to use.

3. For the muffins…In a large bowl mix together flour, oats, brown sugar, PB2, salt and baking powder.  Set aside.

4. In a medium bowl mix together eggs, yogurt, apple sauce, and milk.  Mix together until well combined.

5. Add wet mixture into your dry flour mixture.  Stir together till all ingredients are moist, then stir in your apples.

6. Fill your liners with approx 1/4c of batter each.  You want them filled almost right to the top.

7. Take crumble out of the fridge and load up the top of the batter with crumble.  Press down slightly if necessary to add more crumble.

8. Bake in preheated oven for 17-20 minutes.

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