skip to main |
skip to sidebar
If you haven't noticed, hunters across the State of Georgia have unpacked their gear and gotten it ready for the opening day of bow season. My husband looks forward to this time of year. It's time for all hunters to get their game on.
There are a number of things I love about my husband, but one in particular is he is an AMAZING cook! His creativity is not only found in his personality, but also in his recipe concoctions. They are more than your everyday meal.
There's one recipe in particular he tried and has become a new favorite in our home. We always have to tweak the recipes we find to meet our family's challenging food allergies. We hope you enjoy this recipe as much as we do.
Ingredients
(7) 8" Pieces of Venison Backstrap
1/2 Cup Bragg's Liquid Aminos
1/3 Cup Rice Wine Vinegar
1/4 Cup Sesame Oil
5 Dashes Lea & Perrins Worcestershire Sauce
1/2 Cup Honey
Directions
Clean all silver skin and fat from the backstrap. Place backstrap in a sealable container to marinate in. Mix marinade ingredients together in a small bowl and poor over backstrap. Cover and put in the refrigerator for 3-12 hours. Half-way through the marinating process, turn the container over and put it back in the refrigerator so the other side of the meat and soak up the juices.
Before cooking, drain the juices and warm up the grill to a medium-low heat. Spray olive oil all over the meat and cook on medium low heat for 14-18 minutes. Do not over cook. You want the meat to be medium-rare. When done, take off the grill and let set for 7-minutes before cutting to serve.
Variation
If you want to step it up a notch, wrap the backstrap in bacon and secure with toothpicks before placing it on the grill.
[ Read More ]
Read more...
It's that time of year again. The air is cooler as it ushers in the fall. The leaves start turning colors as they fall from the trees. Fall colors are out in full force and the sight of pumpkins fill the stores. Everyone starts getting ready for fall festivals, candy, costumes, and more.
Every year when the fall weather starts to arrive, I get excited about pumpkin season. The day after Halloween is the best time to buy pumpkins and can them to enjoy them throughout the year.
It's been a chore trying to find the perfect doughnut recipe that I can convert it to be gluten free. I have many more recipes to try, but this one is the best by far. The pumpkin doughnuts are great this time of year. Hopefully, I'll be posting more.
Ingredients
1/2 Cup Bertolli Extra Light Olive Oil
3 Eggs
1 1/2 Cup Honey Granules
1 1/2 Cup Canned Pumpkin Puree
1 1/2 Tsp. Pumpkin Pie Spice
1 1/2 Tsp. Sea Salt
3/4 Tsp. Cream of Tarter
3/8 Tsp. Baking Soda
1 7/8 Cup Casey's Gluten Free Flour Mix
7/8 Tsp. Bob's Red Mill Xanthan Gum
Directions
Preheat oven to 350 degrees.
Using an electric mixer, put all ingredients, except for the gluten free flour and xanthan gum, and beat together until smooth. Add flour and xanthan gum and mix together until blended. Mix on a slightly higher speed for 3 minutes until smooth.
Lightly grease 2 doughnut pans with Earth Balance Coconut Butter. Fill the wells of the doughnut pans 3/4 full with the pumpkin doughnut batter and bake for 15 minutes.
Once the doughnuts are done, remove them from the oven and cool for 5 minutes. Once the 5 minutes is over, loosen the edges of the doughnuts in the pan with a small spatula and transfer them to a cooling rack.
While the doughnuts are cooling on the rack, put some sucanant in a small baggie and sprinkle pumpkin pie spice in the bag. Take a doughnut, while it's still warm, and put it in the baggie and gently shake to coat the doughnut with the spice and sugar. Coat the other doughnuts in the same way and enjoy!
[ Read More ]
Read more...
Trying to cook for my family can be very challenging. We have so many different food allergies that have developed over the course of 8-9 years. I have to make sure everything is gluten free, corn free, cow milk free, preservative free, and brown rice free. Needless to say, I have to make most of what we eat from scratch.
If you were to ask me what one of my favorite gluten free cookies are, hands-down it would be the White Chocolate Cranberry Oatmeal Cookies. They are full of healthy nutritious ingredients and Kroger is the only place I've been able to find corn free white chocolate chips. So, let me take the time to show you how to make these wonderful cookies.
Ingredients
2/3 Cup Earth Balance Coconut Butter
2/3 Cup Sucanant
2 Large Eggs
1 1/2 Cups Bob's Red Mill Gluten Free Old Fashion Oatmeal
1 1/2 Cups Casey's Gluten Free Flour Mix
1 Tsp Baking Soda
1/2 Tsp Sea Salt
2/3 Cup Kroger's Private Selection White Chocolate Chips
3/4 Cup Preservative Free Dried Cranberries
Directions
Preheat oven to 375 degrees.
Use an electric mixer, beat butter and sucanant together in a medium mixing bowl until thoroughly mixed together. Add eggs, mixing well. Combine gluten free oats, gluten free flour mix, baking soda, and salt in mixing bowl. Mix well. Stir in cranberries and white chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Enjoy!
[ Read More ]
Read more...
It has taken me awhile to find ways to get my vegetables in. I'm a fruit and meat kind of girl, but I'm learning. Every since my health issues started, I have tried to find ways to get my vegetables in since they have been a huge part of my recovery. When I started, I didn't like kale. Now, I can't get enough of them. Here's hoping you enjoy this recipe as much as I do!
Ingredients
1 Bunch of Organic Kale
Sea Salt
Garlic Powder
Olive Oil Spray
Directions
Preheat the oven to 250 degrees. While the oven is warming up, line a cookie sheet with aluminum foil and wash the individual kale leaves.
Start tearing the leaves off of the stem and place them on the aluminum foil lined cookie sheet. Spray them sparingly with olive oil. Sprinkle sea salt on the leaves as if you're salting a pan full of french fries. Dust with garlic powder and put in the oven for 20 minutes.
Once the kale has been in the oven for 20 minutes, pull them out and turn each leaf over so they can cook on the other side. There's no need to salt or put garlic powder on the other side. The seasonings that have already been put on them will be enough. Put the kale back in the oven for another 20 minutes. Let cool and enjoy!
[ Read More ]
Read more...
Learning to adapt to a gluten, corn, milk, and a preservative free lifestyle can be a challenge. Once I found a milk free cream cheese, it has turned my world upside down. The possibilities have become endless!
There's nothing I love more than this time of year when the peaches, blackberries, and cherries come in season. Here's a family favorite I've been able to adjust to meet all of our sensitivities. I hope you enjoy it as much as we have! It's a GREAT way to use peaches and blackberries that seem to always stay in the fridge.
Ingredients
Crust
2 1/2 Cups of Sorghum Flour
1/2 Tsp. Salt
12 Tbs. Earth Balance Coconut Spread
1 Cup Honey Granules
1 Egg
1 1/2 Tsp. Rodelle Pure Vanilla Extract
Filling
1/2 Container of Tofutti Cream Cheese
1/2 Quart of Blackberries, 7-8 Peaches, or a little of Both
Directions
Using a small bowl, sift together the sorghum flour and salt. Then set aside.
In a bowl, using a mixer, beat the butter on high speed until creamy. reduce the speed to medium, then slowly add the honey granules and beat for 2 minutes. Add the egg and vanilla and beat for 1 minute.
Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the side, 2-3 minutes.
Dust the dough with some additional sorghum flour if the mixture is a little sticky. Stir the additional flour in until the dough isn't sticky anymore. Divide the dough in half and put one side aside for later use. Cover the dough set aside so it doesn't get hard or develop a crust on top.
Using your hands shape the dough into a round ball and slightly flatten onto a round pizza pan covered with parchment paper. Use your hand to continually press and flatten the dough so it will fill the entire pan. Preheat the oven to 350 degrees and cook for 25 minutes or until golden brown and not soft in the center.
While the crust is cooking, pull out the Tofutti Cream Cheese and set aside to get to room temperature. Once crust cools, use a knife or a spatula to cover the crust with a layer of cream cheese. Starting in the middle of the crust, start adding the blackberries, peaches, or both to the top of the crust. When done, serve, and enjoy!
[ Read More ]
Read more...
