I really enjoyed this post and decided to Reblog it for my The Journey Doesn’t Have To Taste Bad Post.
Please note that some of these Recipes are Gluten Free some not. All are Dairy Free. Im excited to share these with you. I am hoping you enjoy these recipes. I thought they looked great!
The Title of this Post is 50 Ways To Leave Your Butter, (or 50 Ways to Love Your Peanut One)
Total time: 4-5 hrs on high or 7-8 hours on low
- 1.5-lb. pork loin
- 3 large apples, peeled, cored and chopped
- 1 onion, sliced
- 1 cup apple cider
- Salt and pepper
- Place the pork loin into a crockpot. Pour the apples, onion slices and apple cider over top. Sprinkle with salt and pepper. Cook on high for 4 to 5 hours or low for 7 to 8 hours. Cut the pork into quarters and serve, pouring the apples, onion and remaining sauce over the top.
This is a very delicious recipe for this time of year. Still very chilly outside this recipe from pipandebby.com, this recipe will warm your soul with very little effort on your part. It will seem like you slaved all day over the stove. My kind of recipe.
==Garlic Maple Dijon Chicken – Gluten Free==
4 – boneless skinless chicken breasts
4 – garlic cloves
4 Tbsp Dijon Mustard
2 Tbsp olive oil +1 1/2 tsp for the baking dish
1 tbsp. parsley flakes
1/4 tsp cayenne pepper
freshly ground pepper and herbamere (or sea salt) to taste
Preheat oven to 450 degrees and coat a baking dish large enough for the 4 chicken breasts to lay flat by brushing with olive oil.
In a small saucepan, heat 2 tbsps. of olive oil over medium low heat. Add the minced garlic and stir, cooking until very lightly browned and tender.
Remove from heat and stir in maple syrup and mustard. Add in the spices and stir.
Place chicken breasts in a prepared baking dish, sprinkle with herbamere and freshly ground pepper. Cover chicken with the garlic mustard mixture.
Bake uncovered for 30 minutes or until there is no pink in the center. Cooking time varies depending on the size of your chicken.
Enjoy!! This has so much taste and if you love Garlic and Maple Syrup then this is your recipe!!
I just needed to take this time to apologize. With all the things needed to do to get ready for Christmas, I was not as prepared as I should have been. I had surgery on my right foot Friday late afternoon. I should have had my post ready to go. I did not and the surgery ended up taking quite a while.
My hope is that my post will be on time this week. Yet please excuse me if I am a little up and down until after the holidays. Thank you for understanding!
I am also going to take this opportunity to Wish you all an amazing holiday!
This weeks recipe is one that can be easily converted to non dairy. Just use your milk and cheese substitutes you like. 1:1.
QuicheEmbed from Getty Images
This recipe makes one 9 inch Pie Crust.
2 cups GF All Purpose Flour (recipe in last recipe Post)
1/2 tsp Table Salt
1/2 tsp Xanthan Gum
1/4 tsp Baking Powder
5 1/4 Tblsp Cold Unsalted Butter (cut into pieces)
1/3 cup cold vegetable shortening, (cut into pieces)
1 large egg
4 to 5 Tablespoons ice water.
1. Grease a 9 inch pie pan with a small amount of the unsalted butter.
2. In a large bowl, whisk together the flour, salt, xanthan gum, and baking powder until well combined. Using a pastry blender(or two knives), or a fork if absolutely necessary, to cut in the butter and the vegetable shortening until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg and 1 Tblsp of the water until well blended. Sprinkle over the flour mixture and toss with a fork until evenly combined. Add the remaining water, 1 Tblsp at a time, stirring until the mixture pulls away from the sides of the bowl and it will start to come together into a ball. Shape the dough into a flat disk and wrap in plastic wrap and chill for 20 minutes.
4. Unwrap the dough and center it on a piece of waxed paper. Place another piece of waxed paper on top. Using a rolling pin start in the center and roll toward the outer edges. Roll out the dough to a uniform 1/8 inch thickness. Remove the top piece of paper and center the pie pan over the top of the dough. Moving quickly invert the pan and dough. Carefully remove the top piece of waxed paper.
5. Gently fit the dough into the pan, patching any tears. Trim the dough 1/2 inch larger than the pie plate. Fold the edge of the dough under to create a raised edge and crimp in a decorative pattern.
Chill the crust for 30 minutes before filling and then bake according to the pie recipe.
1/2 to 1 cup shredded Cheese
1/2 Cup Filling(you can make whatever you like. I usually saute onions, red peppers, sausage or bacon). Experiment with different fillings. Sliced Tomatoes on the top works really well and adds color to your quiche.
1 cup milk
1/2 tsp Italian seasonings
1/2 tsp salt
Preheat oven to 375 degrees. Make sure to put the crust in a nine inch pie plate. Spread cheese on the bottom of the crust. Add the eggs into a bowl, beat the eggs.. Mix all the other ingredients into the eggs and pour into the crust.
Bake for 30 to 40 Minutes or until it slightly jiggles and a knife comes out clean.
Enjoy. Quiche is a fun thing to make. As far as ingredients you almost can throw any veg or chees you would like and it will come out great. Have fun use your imagination. Remember that it take experiment to come up with something great. Especially for a GF, Dairy Free, Sugar Free Diet. Try this recipe out and let me know what you think!