Monday, September 30, 2013

Skillet Burgers

Recently, I was really hungry for a good grilled burger but it was raining.  This didn't deter me.  I just made them in my skillet.  This is a pretty simple recipe and I got my burger fix!  Let me know what you think.

If you like this recipe, you may also like Grilled Burgers (EF, DF, GF) or Grilled Steak Burgers (EF, DF, GF).

Skillet Burgers

2 pounds ground hamburger (I used 90% lean.)
3 T Worcestershire sauce*
2 t ground black pepper
2 t garlic powder
1 t salt
1 t onion powder

In a large bowl, mix ground hamburger with Worcestershire sauce and spices, until well combined.  Separate into 6-8 balls and flatten into patties.  Sear in skillet on medium-high heat, flipping burger every two minutes, for a total of 6 minutes for smaller patties and a total of 8 minutes for larger patties.  This should get you a medium-well to well done hamburger patty. 
Serves 6-8

*For those with a gluten allergy, make sure the Worcestershire sauce you use is gluten-free.  Lea & Perrins is gluten-free.

Friday, September 27, 2013

Homemade Applesauce

September makes me think of apples because everyone is back in school and fall is here!  That makes me hungry for cooked apples, preferably with cinnamon.  I had some subpar apples in my fruit bowl that I didn't want to go to waste.  So, I decided to make some homemade applesauce.  I found this simple, delicious on  I doubled the cinnamon in the recipe to 1 teaspoon, which was the perfect amount for us.  An added bonus is that your house will smell amazing while the apples are cooking.  It really sets the mood for the lovely fall season!  Enjoy!

If you like this recipe, you may also like Apple Pie with Streusel Topping (EF).

Homemade Applesauce - Click here for recipe. 

Sunday, September 22, 2013

Chicken Tamale Pie {Egg-free}

Today is the first day of Fall, my favorite season!  I really love it!!  I love the crispness in the air, the fun fall activities, getting to wear some cooler weather clothes and especially all of the delicious fall treats. . . apples, pumpkins, etc.

Today I am sharing a recipe that isn't necessarily related to fall, but does have some fall colors and has a nice warm cozy comfort food taste to it!  Here is my recipe for Chicken Tamale Pie.  It turned out pretty much how I envisioned it.  This recipe is a little spicy.  If your family doesn't like spicy foods, you can omit the cayenne pepper and use regular canned diced tomatoes in place of the diced tomatoes and green chilies.

If you like this recipe, you may also like Shredded Chicken Tacos (EF, DF, GF).
 Cut and topped with olives and green onion.

Fresh out of the oven.

Chicken Tamale Pie
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies, drained
1 8 oz can tomato sauce
½ t onion powder
½ t garlic powder
½ t freshly ground pepper
½ t salt
3 T chili powder
¼ t cayenne pepper
1 t ground cumin
1 c shredded cheddar cheese or cheddar cheese blend

Cornbread topping:
1 ½ c all-purpose flour
1 ½ c cornmeal
2 T sugar
1 T baking powder
½ t salt
1 ½ c milk
½ c vegetable oil 

Preheat oven to 425°.  In a large bowl, add chicken, beans, tomatoes, tomato sauce and spices stirring until well combined.  Spray the bottom of a 9x10 baking dish with cooking spray.  Add chicken mixture spreading evenly.  Sprinkle with shredded cheese and set aside.

To make the cornbread topping, stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour over chicken and cheese.  Bake for 30-35 minutes or until edges brown and top is golden.  Serve warm.  Topping ideas include: sour cream, green onion, olives, fresh diced tomatoes, etc. 
Serves 8

Dairy-free notes:  I think a non-dairy milk could be substituted in the cornbread.  The cheese in between the chicken mixture and cornbread could also be omitted to make this dish dairy-free.  If anyone tries it, let me know how it turns out.

Wednesday, September 18, 2013

Seared Scallops

On of my all time favorite things to eat is seared scallops.  They can be a little pricey when dining out.  So, we decided to try them at home.  These are so good!!  I can't tell you how happy they made me.  To have such a delicious delicacy in my own home is such a treat.  Our kids even liked them!

The recipe we used was by Alton Brown on the Food Network.  We used one tablespoon of unsalted butter and one tablespoon of extra virgin olive oil.  So, we preheated our pan before adding them to keep the butter from burning.  Alton Brown didn't use extra virgin olive oil.  He just used regular olive oil which apparently is less likely to burn at high heat.  We choose to use one tablespoon of each just because it was easier to measure out.  I may have had more left over in the pan but I don't think that would matter much. 

Seared Scallops - Please click to link to recipe.  There is also a really helpful video of Alton Brown cooking scallops.

Saturday, September 14, 2013

Chicken, Asparagus and Mushroom Stir Fry

Stir fry is a great healthy allergy-friendly meal.  This is a variation of my previously posted recipe for Chicken and Green Bean Stir Fry (EF, DF, GF).  Enjoy! 

Chicken, Asparagus and Mushroom Stir Fry  

2 lb fresh asparagus
8 oz fresh mushrooms, sliced
2 T olive oil
1 ½ lb chicken, cut into bite sized pieces               
6 cloves garlic or 1T, minced
¾ t ground ginger
1 t freshly ground black pepper
1 ½ t cornstarch
1/3 c water
1/3 c reduced-sodium soy sauce*
2 T honey

Break off woody portion of asparagus, roughly the bottom half.  Then cut the remaining portion in half.  I end up with about 2 inch pieces.  Wash asparagus and mushrooms; set aside.  Preheat skillet and add 1T oil.  Add chicken and garlic to hot skillet and sprinkle with ginger and pepper.  Sautee chicken until browned on the outside and juices are clear.  Remove chicken from skillet and keep warm.  Add mushrooms, asparagus and remaining oil to skillet.  Sauté until mushrooms are soft and asparagus can be pricked with a fork.  Return chicken to the skillet.  Mix water, cornstarch and soy sauce.  Pour over chicken, asparagus and mushrooms.  Add honey and stir until incorporated and sauce starts to thicken.  Serve over your favorite rice.   
Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

Wednesday, September 11, 2013

Cinnamon Pull-Apart Loaf {Egg-free, Dairy-free}

After trying the delicious Lemon Pull-Apart Rolls, I thought something similar with cinnamon would also be good.  So, I found this recipe online and it was good!

I doubled the sugar and more than doubled the cinnamon.  I actually ran out of the sugar mixture about half way through.  I don't know if the original recipe is a typo or if I was too generous with my dipping.  Either way, I think it was great with the added sugar.  So, I reprinted the quantities I used below.

If you like this recipe, you may also like Coffee Cake (EF).

Cinnamon Pull-Apart Loaf
Slightly adapted from

18 Rhodes™ Dinner Rolls, thawed but still cold
½ c sugar
4 t cinnamon
1/4 c butter or margarine*, melted

Spray a 9x5-inch loaf pan with non-stick cooking spray. Mix sugar and cinnamon together. Cut rolls in half and roll in butter and then in sugar mixture. Place in loaf. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350° F for 25-30 minutes. Remove from pan and place on serving platter. Drizzle with icing.

1 c powdered sugar
4-5 t milk or water*
1/2 t vanilla
Combine all ingredients and mix well.  Drizzle over warm loaf.

*Dairy-free note:  As of the date of this posting, Rhodes™ Dinner Rolls are both egg and dairy free.  If you use a dairy-free margarine and water in the icing, you can have a delicious egg-free and dairy-free treat!

Sunday, September 8, 2013

Chipotle Mexican Grill

On my Facebook post, someone recommended Chipotle Mexican Grill for posting their allergen information online.  We really enjoy eating at Chipotle, so I am happy to add it to my list!  

On their website, click on Menu then Special Diet Information.  Of the top eight most common allergens, they only have four listed as potential ingredients.  That is pretty amazing!  They only have one menu item that even contains egg.  I have never even seen or heard of that menu item at the location we go to.  I am thinking we need to eat here more often!

Do you have a favorite restaurant that publishes their allergen information online?

Wednesday, September 4, 2013

Easy Peach Cobbler {Egg-free}

Is it cobbler or cake?  This easy, tasty cobbler has kind of a cake-like texture, which I love.  Have I mentioned that cake is my ultimate sweet temptation?  I really can't turn any kind of cake down!  My husband's top pick is probably pie.  So, I think he prefers more of a pie-like cobbler.  Please note, he still gobbled this one right up!  Whatever your preference, this sweet, peachy dessert is delicious, especially topped with a little vanilla ice cream!

You may have seen similar versions of this recipe floating around the internet.  There are several variations.  After looking at several, I settled on two and kind of meshed them together.  I was happy with the results!

Easy Peach Cobbler

1 stick butter or margarine
1 c all purpose flour
1 c sugar
1 t baking powder
½ t salt
¼ t baking soda
1 c milk
1 large can peaches with syrup

Preheat oven to 350o.  Melt the butter or margarine and pour into a 9x13 baking dish.  In a separate mixing bowl, mix together flour, sugar, baking powder, salt, baking soda and milk with a wire wisk or an electric mixer.  Pour the batter over the melted butter, do not stir.  Then spoon the peaches with syrup over the batter.  Again, do not mix.  Bake for about 45 minutes.  The batter will rise and the peaches will settle to the bottom.  Serve warm topped with vanilla ice cream!
Serves 8-12