Gluten-Free Chicken Tenders

20170816_213427.jpgOne of my favorite chicken recipes ever, were the Buffalo Crispy Chicken I did earlier this year (oh and butter chicken, that may be the best ever).

The trick is to use pork rinds for the coating. I think I took this idea from my father years and years ago (he is a bomb cook).

I like to mix up our eating at home sometimes, because, even though Zach and I both work in the kitchen (he as a private chef and me a a baker), we eat pretty plainly at home.

And he is such a sport of eating with me. I know if he lived by himself he would eat a lot differently. So I sometimes I really strive to make things he’ll enjoy. Granted I should work on my Italian cuisine more, but he lit up when I said I was making chicken tenders.

Gluten-Free Chicken Tenders

  • 1/2 lbs. chicken, sliced into tenders
  • 2 eggs
  • 1 cup coconut milk
  • 3 cups pork rinds, ground
  • Salt and pepper to taste
  • Coconut oil for cooking

Let’s Make it Happen:  Continue reading “Gluten-Free Chicken Tenders”

Butternut ‘Noodles’ with Apples & Bacon

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Today we continue on with dinners that we like to eat at home.

One of my favorite dishes I’ve ever made was with a Butternut Apple Pecan Bake with Bacon Wrapped Pork (click the link for the recipe). The flavor combo is amazing!

For a few weeks I’ve had it in my mind that I wanted to use our spiralizer and make butternut ‘noodles’.

My husband is amazing. He does all the tough stuff for me. Like using the spiralizer, in this instance. He also uses the mandolin for me. I trust him more than myself.

I also decided to pair this with some diced apples. Toss in a some bacon and sausage for the top.

So delicious and yummy!

20170815_190418Butternut Noodles with Apples & Bacon

  • 1 butternut squash
  • 3 slices of bacon
  • 1 Granny Smith apple
  • 6 oz. ground sausage
  • cooking fat for cooking: coconut oil, ghee, butter
  • salt and pepper to taste

Continue reading “Butternut ‘Noodles’ with Apples & Bacon”

Bacon-Wrapped Hamburgers

20170812_185057Happy Monday All!

Man it’s been a moment since I posted a recipe. Sorry, been a bit busy. Plus I’ve mentioned this before, but I tend to eat really simply at home, so I haven’t made anything new.

This is one of those simple things I like to eat at home.

Really I didn’t want to make plan old hamburgers for dinner. Plus with summer winding down (or so I am hoping, sorry I’m a Fall/winter girl), I figured I’d take advantage of burgers for dinner.

I did fill these with a little cheese and if I were making these for myself I would have used goat cheese. However, my husband, who I love so much, does not like goat cheese. Which is cool, we can’t agree on absolutely everything. So I sacrificed and filled them with smoked Gouda. Just as good. You can feel free to omit any cheese, however, and just wrap them in bacon.

I enjoy mine on lettuce. Last week, I did make a delicious pretzel bun, which I am refining to share with you one day. And there are loads of fry varieties you can choose from. I do like sweet potato. But rutabaga is really good too. Click the link to get a recipe for rutabaga fries. Ooh or plantains. Click that link too.

20170812_183446Bacon Wrapped Hamburgers Continue reading “Bacon-Wrapped Hamburgers”

Strawberry Banana Sorbet

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Sometimes in the summer heat you just want a cold sweet treat.

And I love ice cream, I enjoy making it, but sometimes it is more work than I’m wanting to do.

I really am a pretty simple girl. And sometimes ice cream is too sweet for me. In my everyday life, I don’t eat baked goods. Weird, I know, since I’m a baker. But typically the only time I eat baked goods is when I have to sample the ones I make, to make sure they’re up to par. And sometimes I don’t do that, I have a gorgeous, super-honest husband be my taste-tester because he will let me know what’s up.

So one day, I make to make a little treat for the two of us. I see some strawberries left in the fridge, that someone from the market had given us. And I know what I want. When I go to the store I grab a view bananas.

All I did was blend them. But to a surprising delight, that was all I needed to do. Fruit is sweet to me and I didn’t even sweeten this. It was perfect. It had a next texture. It wasn’t rich. It was light and refreshing.

Plus it was so easy. Something I can respect.

The great thing too, is that you can try it with other fruit. But if you have the perfect strawberry and ripe bananas, you are really set!

Strawberry & Banana Sorbet

  • 1 pint of fresh strawberries
  • 2 bananas
  • 1 tsp lemon juice

Let’s Make it Happen: Continue reading “Strawberry Banana Sorbet”

Paleo Egg Roll Wrappers

20046529_10101879277759573_3981336752721843949_nThere are certain dishes you remember from your childhood.

We ate dinner together frequently. My father has always enjoyed cooking and my grandmother still suggests he should have been a chef.

There are some dishes from my upbringing that really stand out. Creamed Eggs (think biscuits and gravy, but with toast and hard boiled eggs). There was fruit compote. Donuts. And sometimes we made egg rolls at home. Yum.

Lately my parents have been bringing back the egg roll. Or in the case of my father, a deconstructed one.

I wanted one.

Hmm…

19894613_10101879277879333_7111738673402345932_nI was pretty determined and set since then to make them (I actually tried them three times, before I got one that worked!)

The great thing is. These can freeze. You can make up a larger batch and make some whenever you want.

You can stuff them however you like. Breakfast. Try different vegetables. Different meats. You can even try some sweet ones. Apple or pecan filling maybe. Or a berry and goat cheese.

Skies the limit, experiment and take creative license. Continue reading “Paleo Egg Roll Wrappers”

Dairy-Free Chocolate Ice Cream

20170714_133324.jpgYesterday was National Ice Cream Day. Did you miss it?

So did I.

However……………

On Thursday I was a baking, kitchen experimenting fool. On that day I borrowed my mother-in-laws ice cream maker, and finally made some Pie Ice Cream Sandwiches! I’ve wanted to make them since the last restaurant I worked at (2+ years). Lavender Blackberry Handpies sounded divine. And chocolate seemed to be its natural mate, at least to me.

I’ve made quite a bit of ice cream this year: Banana Split, Sweet Potato, Banana Cookies & Cream. My go-to technique has been to freeze the ice cream in a glass bowl, then run it through my food processor to make it creamy.  I have really been wanting to try it with an ice cream maker. Since my mother in-law recently got one, I just had to make the time to make it happen.

As you’ll remember my husband’s stomach is not as fond of dairy as he is. You’ll find him eating cheese and stuff sometimes, but I really try to make him dairy-free treats when I get the chance. And he really loves ice cream. And so do I. Occasionally. Like on Sunday.

This was VERY good. I did put some between pies (recipe tomorrow), but there was quite a bit let just to scoop and eat. It reminds me of a fudgsicle. You know what I’m talking about? Makes me think of my granny, who I grew up next door to. She used to get them in the summer time. My brother and I loved them.

This may be a plain recipe for just chocolate ice cream, but that doesn’t mean it has to be boring when you eat. I said, I squeezed it between two pies. Maybe you want to make them into Popsicles. Maybe dip the Popsicle in chocolate. Dipped in crushed nuts. Get creative. This is the foundation. Build the rest of the house.

Dairy-Free Chocolate Ice Cream Continue reading “Dairy-Free Chocolate Ice Cream”

Collard Green Chips

I love farmer’s markets.
I try to unravel where exactly this comes from?

Does it come from my childhood and that roadside corn stand?

Do it come from being a Midwestern girl, surrounded by fields?

Was it that first trip to Seattle and the Pikes Place Market that sealed the torrid affair?

I don’t know. I think there are things we are inherently drawn to things. Things that attract us. Often things a part of our calling and a gateway to the talents we possess. Do you ever feel this way? Pulled or drawn into something or someone (I would say I felt that way about my husband too before he was even really a friend)? I feel this way about nature. About a hiking trail. That they seem to call my name. They beckon me to come play and explore.

And markets.

When I had a vision of my own baking business (while hiking a mountain), my immediate answer to merely starting was: a farmer’s market. I researched how to start. I applied. I got turned down. Once. Then once more. Then I got a surprise email in October that there was an opening for a baker at the market and I was hooked.

Even when my husband talks about future goals and suggests maybe transitioning out of markets, I shut that one down pretty quickly. Because it is more than the business, more than the money. I bake because I feel called to do so. Because I’m good at it. I’m creative. But also maybe most importantly it brings me joy, and I like to think that it brings others joy as well. And even though wholesale sounds exciting, selling to restaurants and grocery stores, being able to get my product to a larger audience (who I feel needs it), it’s missing something. I love markets because of the connection.

I thoroughly enjoy talking to the people eating my product, that truthfully I work really hard for (and also it is a little frightening because you feel vulnerable, your brand and product is an extension of you, which you honestly want people to like). Putting all your energy, your heart and soul, your creativity, all your love into a product is a blissful high, but also a little bit of a drain afterwards because you put so much into it. But it is so rewarding. It’s rewarding to be able to express fully as an artist and baker. It is rewarding to have someone stop at your booth (even if it’s just to talk). It is rewarding when someone lights up and is excited about you and your product. When someone needs what you have, and you can help them, wow, it’s amazing and humbling.

This last year I switched markets because we moved and it has been so amazing. This past couple of weeks have been amazing. And I am humbled and truthfully want to cry afterwards because I am so grateful. It is a bustling market. There are lots of vendors. BIG produce sections that take up 4 slots. There is variety. A variety of meat vendors, soaps, bakers, food trucks, arts, jewelry and more. There are musicians playing interspersed throughout. It’s lively. And beautiful and bustling.

Making a connection to my customer is essential and why I do markets. That’s why I want. To know the person either raising or creating my food. That a human is there, loving and nurturing, using their God-given talents. I love learning from other vendors (and customers).

You form a bond with your fellow vendors. I have friends from the Terre Haute market that I’ve been to their home, went kayaking together, and collaborated with. The people behind your food, are often beautiful and amazing people. So in a society with distractions and a skewed view of connection, because of modern technology and social media, actual human connection and conversation is relevant to me.

I have always found myself surrounded by wonderful neighbors at the market. Often times, produce vendors may have too much of something or they don’t want to take it home, so they’ll give it away. Over the years I’ve had lots of vegetables just given to me at the end of a market. For which I am extremely grateful. Continue reading “Collard Green Chips”