Sunday, December 17, 2017

Stuffed Clams aka. Cherrystone Stuffies

Stuffed Clams  aka.  Cherrystone Stuffies
Prep time: 20
Bake Time: 10-15
Servings: 12

  • 12 clams, scrubbed ( I used cherrystones)
  • 1 tbsp olive oil
  • 2 tbsp butter
  • ½ small red bell pepper, diced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 1 tbsp (cento hot hoagie spread)
  • ½ cup dry vermouth or white wine
  • 2 tbsp fresh chopped parsley
  • 4 slices fresh bread finely diced (I used Schar gluten free artisan white)
  • 1 lemon zest
  • About 2 tbsp butter (to dot the tops of the clams before baking)

Video Tutorial: 

  1. In a pan with a large surface area, add the butter and olive oil then saute the bell pepper, shallots, garlic and thyme until just softened but not browned.
  2. Remove the sautéed veggies and stir in the diced pickled hot cherry peppers and set aside.
  3. Add the clams to the pan with the wine or vermouth, cover and cook the clams until they open then allow them to cool reserving the liquid.
  4. When the clams are cooled remove them from their shells, dice and add them to the veggie mixture.
  5. Toss in the chopped or grated bread along with the parsley and lemon zest and toss it all together.
  6. Now spoon over the clam liquid ¼ cup at a time until the stuffing is sufficiently moistened. (I used about ¾ cup)
  7. Stir the stuffing mixture and evenly divide it between the 12 clam shell halves that you’ve placed onto a foil lined baking sheet.
  8. Place a dot of butter (about ½ tsp) onto each stuffed clam and bake in a preheated (400 ºF or 205 ºC) oven for 10-15 minutes or until the tops are crispy and brown.
  9. Garnish with fresh parsley or thyme and serve.

Notes:  These can be made in advance and frozen but you’ll need to heat them for 20-25 minutes from the frozen state.

Sunday, November 19, 2017

Pecan Streusel Pumpkin Pie Slab

Pecan Streusel Pumpkin Pie Slab

This Pecan Streusel Pumpkin Pie Slab is an excellent addition to whatever else you're planning for your Thanksgiving dessert menu.  Not only is it larger than a traditional pie, it's also easier to slice and serve and can even be made in advance and frozen.  The guests are going to love this one.

Pecan Streusel Pumpkin Pie Slab
Prep time: 20-30 min
Bake time: 40-45 min

Ingredients for the Streusel
  • ½ cup gluten free flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp cold butter. diced (3/4 of a stick)
  • 6 oz pecans, chopped (about 1 ½ cups)
Ingredients for the Crust
  • 1 ¼  cup gluten free flour
  • ¼  cup brown sugar
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼  tsp baking powder
  • 10 tbsp cold butter, diced (1 ¼ sticks)
Ingredients for the Filling
  • 1 (29 oz) can pumpkin puree
  • 2 (14 oz) cans sweetened condensed milk
  • 4 eggs, beaten
  • 2 tbsp gluten free flour
  • 2 tsp cinnamon
  • ¼  tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt

Video Tutorial: 

  1. Preheat oven to 375 ºF or 190 ºC and line a 9x13 inch pan with parchment paper.
  2. To make the pecan streusel, stir together the flour, oats, brown sugar and cinnamon then add the butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture then stir in the chopped pecans until they’re all coated and set the mixture aside.
  3. For the filling, in a large bowl combine the pumpkin puree,  sweetened condensed milk, beaten eggs, flour, cinnamon, nutmeg, ginger, ground cloves and salt then mix with a whisk until the mixture is well combined and smooth then set aside.
  4. For the crust, combine flour, baking powder, brown sugar, cinnamon and salt then add the cold diced butter and pinch the butter through your fingers with a rubbing type motion until you have a coarse crumb texture that holds together when you squeeze it but breaks apart easily. 
  5. Firmly pat the crumb crust mixture onto the bottom of the prepared pan.
  6. Pour the filling over the crust and spread it evenly being careful not to disturb the crust then evenly scatter the pecan streusel over the top and bake 40-45.
  7. Let the pie bars cool completely then cover the pan and refrigerate for 4-6 hours to chill to ensure perfect slices. 

Friday, August 25, 2017

Baklava Granola

Gluten Free Baklava Granola

Baklava Granola
Prep time: 5 minutes
Bake Time: 10-15 minutes
Servings: 24

  • 3 cups GF rolled oats (I used Bob’s Red Mill)
  • 3 cups walnuts, chopped (9 oz by weight)
  • 6 tbs butter, melted
  • zest of 1 orange
  • 6 tbsp honey
  • ½ tsp vanilla
  • 1 tsp cinnamon
  • pinch of salt (about 1/8 tsp)

Video Tutorial: 

  1. Melt the butter in small bowl then add the orange zest honey, vanilla, cinnamon and salt then stir to combine.
  2. In a dry 12 inch well-seasoned cast iron skillet over a medium heat, add the oats and stir as you begin to toast them for 1-2 minutes. 
  3. Add the walnuts and continue to stir for 2-3 minutes.
  4. Pour over the butter honey mixture and stir to distribute evenly over the dry ingredients. 
  5. Stir continuously for another 5-10 minutes or until the oats are golden brown and the nuts begin to look toasted and release a nutty aroma. (Don't walk away!)
  6. Remove from the heat and allow it to cool in the pan stirring occasionally as the granola cools and gets crispy then transfer it to an airtight container for storage. 
  7. Serve as a cereal or as a topper on ice cream or Greek yogurt.

Sunday, July 16, 2017

Lemon Blueberry Mug Cake – Paleo Recipe

Lemon Blueberry Mug Cake – Paleo Recipe

If you want a summery dessert that's healthy enough to eat for breakfast than this is the cake for you.  The paleo recipe is free of refined sugar, gluten, grain and dairy with healthy fats and protein to keep you fueled for hours.  And you just cant go wrong with a classic combination of blueberries and lemon. 

Lemon Blueberry Mug Cake 
Prep time: 5 min
Cook time: 2 - 3 min
Servings: 1

  • 5 tbsp almond meal (I used a blanched variety)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 large egg, at room temperature
  • zest of ½ a lemon
  • ⅓ cup of fresh blueberries
  • coconut cream and blueberries (to garnish if you want)

Video Tutorial: 

  1. In a small bowl, whisk together all of the ingredients except for the blueberries
  2. Once you have a smooth batter, fold in the blueberries.
  3. Transfer the batter into a 10-12 oz. mug sprayed with nonstick spray and microwave on high for 2 - 3 minutes depending on the size of your mug and the wattage of your microwave.
  4. Let it rest for 2-3 minutes then loosen the edges with a knife and turn it out onto a serving plate if you want. 
  5. Cool completely and garnish with coconut cream and more berries if desired
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