gluten free Archives - Page 4 of 11

Spicy Bacon Guacamole Dogs

July 13, 2014 · by Ari ·

Spicy grilled hot dogs smothered in roasted jalapeno and garlic bacon guacamole and topped with cotija cheese. These hot dogs take typical grilling to the next level with their spicy, bold flavors and perfectly contrasting textures.

It’s not like you need a reason to make fancy, delicious, to-die-for guacamole. In fact hunger is reason enough for me, and a fork is a totally acceptable vehicle. However, a spicy sausage may be an even more delicious vehicle.

For a while I was on the fence about hot dogs. Somewhere along the line they became one of those gross foods in my mind that you don’t eat past the age of 7. Ummm, that was a big mistake because for years I missed out on the amazingness that is hot dogs and sausages.

I also believe that all things are better with guacamole. Even the most delicious things can become instantly more delicious when you add guacamole. Juicy burger? Add guac! Simple grilled chicken? Totally different when smothered with avocado-y goodness. A spoon the size of your face? I think you know the answer. 😉

My friends from Fork in the Road happened to send me some of their products to try, and after absolutely loving them at BTP, I knew I was in for a treat! I ended up using the hot links which are perfect for this flavor combination, but you can use any hot dog or sausage you like!

Spicy Bacon Guacamole Dogs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 hotdog/sausage

Spicy Bacon Guacamole Dogs

Ingredients

6 hotdogs or sausages
1 batch Roasted Jalapeno & Garlic Bacon Guacamole
freshly crumbled cotija cheese
whole grain buns, optional*

Instructions

Grill hotdogs/sausages to desired doneness, about 5 minutes. Toast buns if desired. Place hotdogs/sausages in buns or on a plate, smother with guacamole, and top with a generous pinch of cheese. Serve immediately.

Notes

Buns are totally optional. They look prettier, but I ate these bunless and they were absolutely delicious!

https://arismenu.com/spicy-bacon-guacamole-dogs/

Disclosure: This is not a sponsored post. I was supplied with free sausages from Fork in the Road, but was not in any other way compensated for this post. Recipe and opinions are my own.

Snickers Ice Cream

July 8, 2014 · by Ari ·

Ultra soft and creamy sweet cream ice cream loaded with chopped Snickers bars. The perfect summer treat that you will want to repeat all year round!

Psssst…Stick around for a super awesome giveaway at the end of this post!

Can we talk about homemade ice cream? It took me so long to get it right, which is silly because it is stupid easy. I’m just lazy and I never read the instructions on my ice cream maker. Sometimes I’m surprised I can even boil water.

I kept not chilling my ingredients well enough, and then after, like, 10 minutes I would give up on the churning because it had been soooooo loooong and nothing was happening. So I’d throw it in the freezer where it would then become hard as a rock and proceed to eat it anyway because ice cream is freaking delicious. Frozen solid or not.

So this perfectly made ice cream is a recent development and I cant stop, won’t stop. I am obsessed, and I don’t care that I have probably gained like 17 pounds from my summer ice cream obsession. Totally worth it. Plus, running makes up for all calories, right? Shhhh, don’t rain on my parade.

This is without a doubt, the richest, creamiest ice cream I have ever tasted. I have to admit, after this one, I lowered my fat content a bit on future ice cream recipes, but sometimes you just need the full fatty goodness, and I’m not going to keep that from you. You absolutely can play with the amounts of whole milk / heavy cream depending on what you’re in the mood for. This ice cream is half milk / half cream, and let me tell ya, the texture is so soft and creamy that I would dare to call it perfection.

I loaded up this baby with about 100 Snickers bars (yeahhh, we’ve already established that it’s not healthy, and I’m not even sorry), but you could also use Reese’s or Butterfinger, or really whatever you want. I personally love it with Snickers. The way the caramel and chocolate freeze and get extra chewy. It’s totally dreamy.

Snickers Ice Cream

Prep Time: 10 minutes

Total Time: 8 hours

Yield: about 1 quart

Serving Size: 1/2 cup

Ultra soft and creamy sweet cream ice cream loaded with chopped Snickers bars. The perfect summer treat that you will want to repeat all year round!

Ingredients

1 1/2 cups whole milk
2/3 cup sugar
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 cup chopped Snickers bars

Instructions

In a medium pot, combine whole milk and sugar over medium to medium-low heat. Stir constantly until sugar is fully dissolved and incorporated. Remove from heat. Let cool to room temperature then add heavy cream and vanilla. Whisk to combine. Cover and chill for 4 hours or up to overnight.
Freeze according to ice cream maker instructions, then fold in chopped Snickers. Transfer to freezer safe container to finish freezing completely.

https://arismenu.com/snickers-ice-cream/

And nooowwww for a very exciting giveaway! I, along with some of my friends, am giving away a $125 Target gift card, a $125 Amazon gift card and a $50 Starbucks gift card. Pretty much all of my favorite things. 😉 Giveaway opens July 9th at 12am EST and will remain open until July 23rd at 11:59pm EST. Open to US residents only. Good luck!
a Rafflecopter giveaway

As I said, this giveaway is sponsored by some of my favorite people. Check them out and see what they’re up to. 🙂

Roasted Jalapeno & Garlic Bacon Guacamole

June 29, 2014 · by Ari ·

Rich, creamy guacamole with roasted jalapenos and roasted garlic loaded with crispy bacon. This guacamole is a total crowd pleaser and will take the traditional dip to a whole new level!

One of my favorite local restaurants is The Taco Guild, a super cute taco shop type restaurant built in an old church. They have amazing, creative tacos that you can order a la carte so you can mix and match, and they also have ridiculously good guacamole. In fact, my brother refers to it as “the place with the guacamole”.

Now don’t get me wrong, guacamole is one of those things that is fantastic on it’s own without any crazy add ins, but I do believe that with the right customization, traditional guac can get even better! And when is bacon ever the wrong customization? Ummm…never.

This actually isn’t that different than my normal guac. I used my normal recipe, but I roasted the jalapeno and garlic to bring out their flavor. I am of the opinion that almost all things are better roasted, especially garlic. I could eat cloves of roasted garlic all on their own, but I don’t think that’s quite normal. I just freakin’ love it.

Now let’s chat for a second about the bacon. Bacon gets a super bad rap. In fact, for a long time, I avoided it like the plague and used words like “heart-attack-inducing”. While it may not be the leanest meat on the planet, if you choose the right kind, I really don’t see it as “diet-busting”. In fact, as far as calories, fat and protein go, 2 slices of center cut bacon are about equal to a whole egg. If you love bacon and haven’t tried center cut yet, you are missing out! It is exactly what it sounds like–the center cut of the meat. It cuts out a lot of the extra fat without sacrificing any taster and texture the way turkey bacon does. I mean, turkey bacon is okay and you can totally use it, but if you love the prefer the real stuff, center cut is the way to go.

With the spicy jalapeno and heavy hand of garlic mixed with the creamy avocado and crunchy bacon, this guacamole is insanely addicting with a flavor you won’t be able to stop thinking about! I like mine ultra smooth, so I use an immersion blender, but if you prefer a chunkier bacon, feel free to mash with a fork. Either way, you will want to make this stuff over and over again!

Roasted Jalapeno & Garlic Bacon Guacamole

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 8-10 servings

Roasted Jalapeno & Garlic Bacon Guacamole

Rich, creamy guacamole with roasted jalapenos and roasted garlic loaded with crispy bacon. This guacamole is a total crowd pleaser and will take the traditional dip to a whole new level!

Ingredients

4 large cloves garlic, roasted*
1 medium jalapeno, roasted, seeds removed*
3 small avocados, pitted and peeled
1 small lime, zest and juice
small handful cilantro
1 heaping teaspoon ground cumin
generous pinch each salt and pepper
1/2 small red onion, finely chopped
4 slices center cut bacon, cooked and chopped

Instructions

Place roasted garlic, roasted jalapeno, avocados, lime zest, lime juice, cilantro, cumin, salt and pepper in a large bowl. For smooth guacamole, blend with an immersion blender. For chunkier guacamole, finely chop garlic, jalapeno and cilantro before mixing, then mash all ingredients together with a fork. Stir in onion and bacon. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to two days. For best results, store with avocado pit in leftovers. This will help prevent browning.

Notes

*To roasted garlic, drizzle with a little bit of olive oil and wrap in tin foil. Bake at 400 until softened, about 30 minutes. *To roast jalapeno, drizzle with olive oil and wrap in tin foil. Bake at 400 until softened, then open tin foil and turn oven to broil. Broil just until jalapeno gets a little char on the outside. Watch very carefully! They can burn very quickly.

https://arismenu.com/roasted-jalapeno-garlic-bacon-guacamole/

Lemon Blueberry Buttermilk Muffins

June 17, 2014 · by Ari ·

Ultra soft, fluffy and tall bakery style lemon blueberry buttermilk muffins. These muffins are screaming bright, summer flavor, and with their ultra soft and tender crumb, you’d never guess they were healthy and gluten-free!

Okay, so who else is ridiculously excited about season 2 of Orange is the New Black? I feel like I haven’t left the house in two days because all I want to do is stay home and watch it. Plus, I wanted to re-watch the entire first season to refresh and get myself ready for season 2!

I actually juuuussstt finished season 1, and I’m only a couple of episodes into season 2. “I think I’ll Pinterest. I hear that’s a thing.” <—–my favorite part so far. Ummm….yeah. So that’s what’s happening in my life. Also lots of swimming and a whole 13×9 pan of watermelon and tequila in my freezer because these are making a comeback. What can I say? It’s summer. Margaritas and all things citrus must be had. 😉

Something about lemons just scream summer to me. Summer is when I do a lot of my recipe testing/photography because I have some extra time to devote to the blog. Last year the first thing I did when summer vay cay started was buy a crap ton of lemons and make lemon blondies and lemon crinkle cookies. They are still two of my favorite desserts.

The bright, citrusy flavor seems to instantly make desserts more summery. Like I’m cooling off by the pool with a glass of lemonade, while simultaneously eating my weight in big, fluffy muffins. The best of both worlds if you ask me.

I also feel like lemons and blueberries are kindred spirits. Like pb & j, chocolate & hazelnut, goat cheese & my mouth. These muffins are so soft and filled to the brim with blueberries. The lemon glaze is totally optional. There is plenty of lemon flavor already there, but if you want a little extra sweetness, it’s definitely a fantastic addition. Either way, you won’t be able to get enough of these babies!

Lemon Blueberry Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Lemon Blueberry Buttermilk Muffins

Ultra soft, fluffy and tall bakery style lemon blueberry buttermilk muffins. These muffins are screaming bright, summer flavor, and with their ultra soft and tender crumb, you'd never guess they were healthy and gluten-free!

Ingredients

3 cups gluten-free baking blend orwhite whole wheat flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup unsweetened applesauce
1 small lemon, zest and juice
1 teaspoon vanilla extract
1 cup reduced fat buttermilk
1 and 1/4 cup fresh blueberries (preferably organic)

Instructions

Preheat oven to 425. Spray muffin tin with nonstick spray, or line with paper liners. Set aside.
In a large bowl, whisk together baking blend, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together eggs, sugar, applesauce, lemon zest, lemon juice and vanilla until combined. Stir in half the dry ingredients, then buttermilk, then remaining dry ingredients until just combined. Do not overmix. Gently fold in blueberries.
Evenly divide batter between 12 standard muffin tins. Bake for 5 minutes. Reduce heat to 375 and continue to bake for an other 17-20 minutes, until golden and a toothpick inserted in the center comes out mostly clean (with just a few crumbs).
Let stand for 10 minutes, then serve or transfer to a wire rack. Drizzle with this lemon glaze if desired. Store leftovers in an airtight container for 3-5 days. For best results do not add glaze until ready to serve.

Notes

The muffins will get quite brown and you will think you have overcooked them. The almond meal and whole grain flours yield a darker muffin. As long as you bake for suggested time and do not over mix, your muffins should come out perfectly baked, soft and tender!

https://arismenu.com/lemon-blueberry-buttermilk-muffins/

Vanilla Bean Honey Roasted Peanut Butter

June 4, 2014 · by Ari ·

Simple, easy, sweet & delicious homemade peanut butter with just two ingredients! You’re just 5 minutes away from sweet, creamy and drippy peanut butter that is absolutely unforgettable.

Can I tell you something embarrassing? This morning I was leaving the pool after my swim, and I unlocked my car and I literally sat at this car wondering why it wouldn’t unlock for a good minute. Then I looked around and was like “Waiiiiiit, I didn’t park over here….”

This happens way more often than I’d like to admit. I usually am a “beat of my own drum” type, and I don’t like to have the same things as everyone else, so I’m not used to the fact that everyone and their mother has the same car as me. I love my cute little Elantra, but I’m not quite used seeing doubles everywhere I go.

So that was my morning. I swam, I tried to steal a car, I came home and took pictures of cookies, and now here I am. Avoiding packing. Talking to you. Speaking of packing, I still haven’t officially unpacked from Seattle, so I can probably just keep that suitcase, right???

Friday morning I’m heading to Blend!!! I’ve been dying to go after reading the recaps for the last two years, and I cannot wait to be reunited with this girl and also see/meet some of my favorites. Also, I’m pretty quick to jump into anything that gets me the heck out of Phoenix right now. Did I mention it’s already 110? Ew.

And clearly when it’s 110, I cannot be bothered to turn on the oven or my stove, so I make peanut butter. But not just any peanut butter. Like, the best peanut butter of my life kind of peanut butter. I was kind of obsessed with honey roasted peanut butter as it is, but add the seeds of an entire vanilla bean? Ummm, YES PLEASE. Smooth, creamy, drippy, sweet and totally dreamy; you will make this peanut butter again and again!

Vanilla Bean Honey Roasted Peanut Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approximately 1 1/2 cups

Serving Size: 1 tablespoon

Vanilla Bean Honey Roasted Peanut Butter

Simple, easy, sweet & delicious homemade peanut butter with just two ingredients! You're just 5 minutes away from sweet, creamy and drippy peanut butter that is absolutely unforgettable.

Ingredients

16 oz honey roasted peanuts (or feel free to swap honey roasted almonds, macadamia nuts, etc.)
seeds from 1 vanilla bean
pinch sea salt, optional

Instructions

Place peanuts and seeds from vanilla bean in your food processor. Blend until a smooth and creamy butter forms, about 5 minutes, stopping and scraping the sides of the food processor as necessary. Taste and add salt if necessary. Store in an airtight container in a cool, dry place for 2-3 weeks.

https://arismenu.com/vanilla-bean-honey-roasted-peanut-butter/

Drink & Dish: Cafe Au Lait Cupcakes

February 28, 2014 · by Ari ·

Ultra soft gluten-free cafe au lait cupcakes–espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.

Have any of you guys ever been to New Orleans for Mardi Gras? Personally, it sounds about as appealing as being in times square on New Years. Meaning…not…

I’ve actually only been to New Orleans once, but I fell so in love with it. Steve and I took an anniversary trip there about a year ago and we had such an amazing time. It is probably one of my favorite vacations of all time, and I can’t wait to go back.

In fact, I’m already planning to go back. Next year I turn *gulp* 30, and I’m already planning to meet with this girl to meet up in New Orleans to celebrate both of our birthdays. There is so much to do. Especially if you love food, which…ummmm obviously.

As far as Mardi Gras, though? I think I prefer to celebrate from afar. I’ve become that old person that actually rolls their eyes at drunk college kids. I know. I’ve very quickly become one of those crotchety old folk types that goes to bed at 9pm and gets annoyed with people who are sloppy drunk. Who am I kidding? I am pretty sure I’ve always been that person inside.

So after a little break, Drink & Dish is back! If you hadn’t noticed, the theme is MARDI GRAS! A cafe au lait is probably the most famous non alcoholic drink in New Orleans, and a must have to go alongside a freshly friend beignet. And you must have the beignets. Covered with so much powdered sugar that your entire outfit ends up in a covered in sugary dust. You can’t leave without that combination, I promise you. Also, you have to have a hurricane! It is pretty much the official drink of New Orleans, and Nicole’s totally lives up to the fame!

I wasn’t sure how the flavor would translate to a cupcake, but these babies exceeded all of my expectations! I’m not usually a cupcake person, but I kept finding myself eating the few I left behind at my house, and regretting (well, only partially…) all the extras I brought to work.

The cupcakes are so soft. The texture is so perfect that I even surprised myself, but it’s that filling that really takes them to the next level! Filled cupcakes are great because they seem so difficult, but really it’s easy to do, and I show you exactly how I fill them in the video, so make sure to check it out!

Drink & Dish: Cafe Au Lait Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 2 dozen regular cupcakes, or approx 60 minis

Serving Size: 1 cupcake, or 2 minis

Drink & Dish: Cafe Au Lait Cupcakes

Ultra soft gluten-free espresso cupcakes with a to die for cream filling. A classic cafe au lait re-invented as a fun, festive and delicious cupcake.

Ingredients

For the cupcakes:

2 2/3 cups gluten-free baking blend (or white whole wheat flour)
2/3 cup unsweetened cocoa powder (not Dutch process)
1 1/2 tablespoons espresso powder
2 teaspoons baking soda
1 teaspoon baking powder
dash salt
3/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 cup brown sugar
1/3 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup reduced fat buttermilk
1 cup strong brewed coffee
powdered sugar for dusting, optional

For the filling:

8 ounces heavy whipping cream
8 ounces reduced fat cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350. Line 2 muffin tins with paper liners. Either stand or mini muffin tins will work. Set aside.
In a large bowl, combine baking blend, cocoa powder, espresso powder, baking soda, baking powder and salt. In a separate large bowl or stand mixer, beat together applesauce, coconut oil, sugars and vanilla until well combined. Add eggs one at a time and mix until combined.
To the applesauce mixture add approximately (eyeball it) 1/3 of your dry mixture, followed by buttermilk. Add an other 1/3 of dry ingredients, then coffee, and finish with remaining third of dry ingredients mixing until just combined. Do not over mix.
Fill muffin tins 3/4 full. Bake until a toothpick inserted in the center comes out with just a few crumbs, 20-25 minutes for full size cupcakes; 10-13 minutes for minis. Cool completely.
To make the filling, whip cream in a stand mixer or using a handheld mixer until soft peaks form and it turns into whipped cream. In a large bowl, beat cream cheese until smooth. Add powdered sugar one cup at a time beating until well combined. Beat in vanilla. Fold in whipped cream.
Transfer filling to a pastry bag fitted with a narrow ended tip. Plunge tip into the center of each cupcake and squeeze filling into the center until the top of the cupcake starts to expand slightly. Remove, and repeat with remaining cupcakes. Dust with powdered sugar if desired. Store refrigerated in an airtight container for up to one week.

https://arismenu.com/drink-dish-cafe-au-lait-cupcakes/

Thai Chicken Tacos

January 7, 2014 · by Ari ·

The bold flavors of chicken pad Thai in a simple, easy, healthy and gluten-free weeknight meal that comes together in minutes.

Have I ever told you about the taco shop? I mean, I guess I should call it by it’s name now that taco shops are becoming a thing, and there’s a bunch of them popping up all over the place, but I still always call it the taco shop.

Anyway, they have tons of creative tacos and everything is served a la carte, so you can get a couple different tacos, all the same, tacos with Mexican street corn (OMG…), or even try out their many varieties of salsa. It is basically a dream come true for this Mexican-food-aholic.

I actually can’t believe I have never posted tacos on here before. I mean, I guess it’s because I never actually make them. I make this all the time, and this needs to happen again because it was freaking awesome, but never just regular tacos, and ummm, that needs to change because I think this dinner took me all of 10 minutes, and it was awesome.

In addition to Mexican food, I am also obsessed with Thai food. Okay, I’m actually obsessed with peanut sauce. I mean, there are many Thai dishes that I absolutely love, but it always comes back to that peanut sauce for me. Peanut butter + spicy + just slightly sweet? How can that be bad??

Well, actually one time I made the mistake of using someone else’s pad Thai recipe that I found on the internet. It was loaded with soy sauce, and even using the lower salt soy sauce, the peanut sauce just tasted like a mouthful of salt. And I LOVE salt. One day in the middle of a long run I came back home to refill my water and ground some sea salt onto a plate and ate it. By itself. Perhaps I should add that to things I should be embarrassed to admit on the internet…

Anyway, my peanut sauce does not taste like pure salt. It’s the spicy, peanutty, slightly sweet goodness I mentioned before. And for these tacos, all you do is throw some shredded chicken and chopped veggies onto some corn tortillas, drizzle your new favorite peanut sauce on top, and then if you want to get fancy (or if you just want the best possible flavor combo) squeeze on some lime, throw in some of my favorite food (cilantro), add some crushed peanuts, and a drizzle of sriracha. You’ll find yourself looking at a dinner that seems so complicated and wondering how you made it happen in just a few minutes. Then when you taste it, you’ll want to recreate it every night forever (and ever).

Thai Chicken Tacos

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 tacos

Serving Size: 2 tacos

Thai Chicken Tacos

The bold flavors of chicken pad Thai in a simple, easy, healthy and gluten-free weeknight meal that comes together in minutes.

Ingredients

For the peanut sauce:

1/4 cup peanut butter
1/2 tbsp coconut aminos or soy sauce
1 tbsp lime juice
1 tsp sriracha + more for drizzling
1 tsp honey
Water, as needed

For the tacos:

8 small corn tortillas, warmed
2 (8 oz) chicken breasts, cooked and shredded
1 red bell pepper, chopped
1 bunch scallions, finely chopped
Handful cilantro, finely chopped
1-2 tbsp crushed peanuts

Instructions

To make the peanut sauce, whisk together peanut butter, coconut aminos, lime juice, sriracha and honey with 2 tbsp water until well combined. Continue to add water 1 tablespoon at a time until sauce has reached desired consistency.
To assemble tacos add chicken, red pepper, scallions, cilantro and peanuts to each warmed tortilla. Top with peanut sauce and drizzle with sriracha if desired. Serve immediately.

https://arismenu.com/thai-chicken-tacos/

Pretzel Crusted Chicken Nuggets

January 1, 2014 · by Ari ·

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Happy New Year! I think I’ve mentioned before that I’m not really into New Years as a whole, but I do like that everyone seems to be more focused on health in general, and after way too many Christmas cookies, I have to say I am ready to have some healthy food back in my life.

I have to say, I probably lived off McDonald’s chicken nuggets (with ranch dressing of course) for a good portion of my life. In fact, the only time I would usually choose chicken was in the form of deep-fried nuggets.

I went on a group ride a couple of months ago and someone was telling me about how they had made chicken coated in crushed pretzels, and I was immediately intrigued. I decided to give it a try using my go-to chicken nugget recipe. Yes, I have a go-to chicken nugget recipe, and you should too. If you ask me, it should be this one. 😉

I have been a huge fan of Glutino’s pretzels since long before we started eating gluten-free (and no, this isn’t sponsored…pretty sure they have no idea I exist). They are so.much.better. than regular pretzels, and everyone I’ve offered them to at home agrees with me. They taste light and buttery, and have a perfect crunch that you can taste even when they’re baked onto this chicken.

I added a whole bunch of spices because we all know I like my food bold and flavorful, but they are more suggestions. Use whatever you like–add extra cayenne and make them spicy, or some rosemary and basil for an Italian feel. Dry herbs will work best, but have fun with it and come up with a flavor combo that you love most!

Pretzel Crusted Chicken Nuggets

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings

Pretzel Crusted Chicken Nuggets

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Ingredients

2 heaping cups pretzels (I used Glutino), crushed into fine crumbs
1/3 cup finely grated parmesan cheese
1 tsp dried oregano
1 tsp lemon pepper
1 tsp Spike seasoning (opt. or replace with seasoning of choice)
pinch cayenne pepper
4 large boneless, skinless chicken breasts, chopped into 1" cubes
2 eggs (or 3 egg whites), lightly beaten

For the Maple Mustard Dipping Sauce

1 heaping cup plain nonfat Greek yogurt
2 tbsp mustard (I used a sweet and spicy honey mustard)
2 tbsp maple syrup

Instructions

Preheat oven to 375. Place wire rack inside of a large baking dish and spray with nonstick spray. Set aside.
In a large shallow bowl, combine crushed pretzels, parmesan cheese, and seasonings. Place beaten egg whites in a separate shallow bowl. Dip each piece of chicken in egg whites, then coat completely in pretzel mixture. Place on prepared baking sheet (on the rack so that the bottoms will cook evenly).
Bake until golden and chicken juices run clean, about 25-30 minutes. Meanwhile, in a medium bowl, whisk together all ingredients for your dipping sauce. Chicken is best served immediately, but leftovers may be refrigerated in an airtight container for up to 1 week.

Notes

All spices may be changed/altered to suit your tastes, and whatever you already have at home.

https://arismenu.com/pretzel-crusted-chicken-nuggets/

Chocolate Donuts with Orange Glaze

December 21, 2013 · by Ari ·

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Have I ever told you about how my husband refuses to use the correct name for the cooling rack? He insists on calling it the “drying rack”, and whenever I ask him to get out the cooling rack, he corrects me. And every time I make sure I let him know that he’s wrong. The drying rack is for dirty dishes; the cooling rack is for delicious baked goods.

At this point he (obviously) knows the difference, but I’m pretty sure finding ways to annoy me is his favorite past time. In fact, I’m pretty sure everyone who knows me gets a deep sense of joy out of getting a rise out of me. Probably because I make it so easy. I am the first one to get all fired up about things that absolutely don’t matter. I think they call that “dramatic”.

So, this morning I made donuts. I never make things the day I post them, but this is what happens when I sign up for things. I forget all about them until, like, the day before, and then I’m like “Oh crap, I have to make donuts”. Anyway, I made donuts, argued my husband about the term for the rack where I placed the donuts, ate the donuts (totally the best part), and, well, here I am. Sharing donuts with you.

This month’s theme for The Recipe Redux is good luck foods for the new year. Apparently, I live under a rock because I didn’t even know that was a thing, but luckily Google told me that round foods symbolize good luck, and in my opinion chocolate always means good luck, so I made you round, chocolatey good luck charms, and they are unbelievably good. They are the softest, fluffiest donuts I have ever made, and they are 10 million times better than so many of the dry, deep-fried cake donuts I’ve tasted before. Seriously, I would choose these instead any day, and I am usually one that believes the deep fryer automatically makes everything taste better. 😉

The bright orange flavor of the glaze is the perfect contrast to the rich chocolate, and the recipe all comes together in about half an hour, so it’s easy to make at the last minute if you have guests, and want to give them a little treat. We had my family over for brunch this morning, and everyone was super impressed with these! My mom kept talking about how “professional” they were. Then my brother proceeded to eat 3. I don’t blame him.

Chocolate Donuts with Orange Glaze

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 2 dozen

Serving Size: 1 donut

Chocolate Donuts with Orange Glaze

Rich, fluffy, chocolatey donuts topped with a smooth, bright, citrusy orange glaze. The perfect flavor combination.

Ingredients

4 oz dark chocolate
1 tbsp coconut oil
1 1/4 cup gluten-free baking blend (or white whole wheat flour)
1/2 tsp baking soda
1 tsp cornstarch
dash salt
1/2 cup brown sugar
1 egg
1/2 cup reduced fat buttermilk
2 tbsp applesauce
1 tsp vanilla extract

For the glaze:

1 heaping cup powdered sugar
4-6 tbsp fresh orange juice

Instructions

Preheat oven to 325. Spray donut pan with nonstick spray. Set aside.
Place dark chocolate and coconut oil in a small microwave-safe bowl. Microwave on increments of 30 seconds stirring after each until melted. Let cool while preparing other ingredients.
In a medium bowl, combine baking blend, baking soda, cornstarch and salt. In a large bowl, beat together brown sugar, egg, buttermilk, applesauce and vanilla. Slowly beat in melted chocolate, then beat in dry ingredients until just combined.
Fill donut molds about 3/4 and smooth out with a spoon. Bake for 11-13 minutes until set and donut springs back when gently pressed with your finger. Place donut pan on a wire rack and cool completely. Once cooled, remove from pan.
To make the glaze, place powdered sugar in a medium bowl. Slowly add orange juice 1 tbsp at a time stirring constantly until glaze reaches desired consistency. I went with a thinner glaze for this donut. Thickness will depend on liquid added. It is important to go slowly and mix thoroughly before adding more liquid. If you find you glaze is too thin, add more powdered sugar until it reaches your desired consistency. Drizzle glaze onto donuts and let set until dry, about 10 minutes. Store in an airtight container for up to 5 days. Donuts will stay fresh best if you store them unglazed and glaze before serving.

https://arismenu.com/chocolate-donuts-orange-glaze/

Honey Roasted Macadamia Butter

December 18, 2013 · by Ari ·

Drippy, sweet and melty honey roasted macadamia butter. All it takes is one ingredient and 5 minutes to create your new favorite spread.

I’m really not the “DIY” type. As much as I love anything homemade, especially when it’s heartfelt, bringing myself to devote hours of time to a craft that I will inevitably be unhappy with when I finish is just not something I can usually do. I am, however, in total awe of people who can/do. Honestly, anyone that can make things look pretty, or at least not look like a kindergartner made it is totally impressive in my book.

Most of the time when I see a “Beautiful #DIY Gift Idea #Christmas” on Pinterest, I steer clear, and remind myself that the “5 Minute Up-Do” I found took me more like an hour, and I still wasn’t satisfied with the result.

But food? That I can do. Even DIY food. I love making people treats, especially things you can’t buy in the store, and I adore stuffing my family’s stockings with homemade nut butters, granola, and puppy chow rather than candy canes filled with m&ms.

So meet my newest obsession. The best, drippiest nut butter I have ever tastes. Now, if you like a more solid texture, not to worry! Stick this baby in the fridge, and you will get more of a traditional peanut butter texture, but I LOVE the way it drips right off the spoon, and has almost a melted texture. Macadamia nuts are the best nuts for spreads, in my opinion. They always come together super easy and quickly with no food processor starting and stopping. This DIY project will literally take you 5 minutes. 10 if you include dishes, ~~but I wouldn’t know since I don’t actually do those~~.

I found my honey roasted macadamia nuts at Trader Joe’s, but I’m sure you could also find them online, or make your own!

Honey Roasted Macadamia Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 1 1/2 cups

Honey Roasted Macadamia Butter

Drippy, sweet and melty honey roasted macadamia butter. All it takes is one ingredient and 5 minutes to create your new favorite spread.

Ingredients

16 oz honey roasted macadamia nuts
pinch sea salt, optional

Instructions

Place macadamia nuts in your food processor. Blend until a smooth and creamy butter forms, about 3-5 minutes. Taste and add salt if necessary. Store in an airtight container refrigerated for up to one month, or in a cool, dry place for 2-3 weeks.

https://arismenu.com/honey-roasted-macadamia-butter/

White Chocolate Cranberry Scones

December 16, 2013 · by Ari ·

Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.

Okay, let’s take a quick break from cookies for a minute. Actually, I have a confession. These were supposed to be cookies. I wanted to make white chocolate cranberry cookies, and I took one of my chocolate cookie recipes and started to modify it, and at the end I looked at the dough and thought “these are not cookies”.

So I went rogue, and decided they would be scones. I had no idea how they would actually turn out, but as soon as they came out of the oven, I knew I had made the right choice.

These scones aren’t flakey like a traditional bakery-style scone, but more crumbly like a shortbread. They have that buttery (without butter) melt-in-your-mouth kind of feel, and you will find yourself picking at every last crumb.

Instead of using white chocolate chips, the white chocolate is melted into the dough so you get tons of delicious white chocolate flavor in every single bite. Ya know when you’re eating something with chocolate chips, and you get a bite without chips? How it’s basically the most disappointing bite ever? Yeah, none of that here.

And as if there wasn’t enough white chocolate flavor in the scones themselves, of course I had to drizzle a little extra on top because, well, it’s my favorite. I know I should choose dark chocolates, and blah, blah, blah, antioxidants, but I’ve always been a white chocolate girl at heart, and mixed with cranberries? Let’s just say these babies didn’t last long, and I am already craving more!

White Chocolate Cranberry Scones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6-8 scones

Serving Size: 1 scone

White Chocolate Cranberry Scones

Rich, crumbly white chocolate shortbread-like scones filled with sweet and tart dried cranberries are the perfect treat on Christmas morning, or any time year round. Vegan & gluten-free.

Ingredients

4 ounces white chocolate*
2 1/2 tablespoons coconut oil
1/2 cup + 2 tablespoons gluten-free baking blend, or white whole wheat flour
1/3 cup brown sugar
2 tablespoons sugar
1 tablespoons cornstarch
1 teaspoons baking powder
1/2 teaspoons cinnamon
dash salt
2/3 cup dried cranberries

Instructions

Preheat oven to 350. Line a small baking sheet with silpat or parchment paper. Set aside.
In a small saucepan heat white chocolate and coconut oil over medium heat until melted, stirring constantly. Alternatively, you can heat them in a small bowl in the microwave in increments of 30 seconds stirring after each.
In a large bowl, whisk together baking blend, sugars, cornstarch, baking powder, cinnamon and salt. Stir in melted white chocolate and coconut oil. Mix in cranberries
Roll dough into a large ball and press down into a 1-1 1/2" thick disk. Cut into 6-8 equal pieces. Do not separate.
Bake as if for 10-12 minutes until golden and set. Set baking dish on wire rack to cool completely. Drizzle extra melted white chocolate if desired, and let set for about 30 minutes. Store in an airtight container at room temperature for up to one week.

Notes

*For vegan scones, use vegan white chocolate.

https://arismenu.com/white-chocolate-cranberry-scones/

Eggnog Dark Chocolate Chunk Almond Meal Cookies

December 15, 2013 · by Ari ·

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you’ve ever tasted!

How do you feel about eggnog? It seems to be one of those holiday things that people either LOVE or find totally disgusting. I never understood how anyone could dislike it, but then again, if I had it my way, I’d eat my cereal with half and half. 😉 Rich, thick and creamy has never been something I turn down. In fact, in my, um…less healthy days, I could probably drink a carton of eggnog in one sitting. Okay, now that does actually gross me out now, but that’s how much I love it.

But don’t worry, if drinking eggnog isn’t your thing, these cookies have got you covered in the flavor department, without that creamy texture. They also use the soy nog. I’m usually not a big fan of soy anything, but I’m also a big fan of saving calories, and it really is the lightest one around. Not to mention, it means you can share it with all your vegan and lactose intolerant friends. Or keep them all to yourself, because you probably won’t want to share. That’s where using the lowest calorie eggnog comes in handy. 😉

If you’ve never had almond meal cookies, they are unlike any other cookie you will ever eat. It’s not one of those times where I’m gonna be like “I swear, it tastes exactly the same!” because it doesn’t, but not in a bad way, but in a totally unique, surprising kind of way. The almond meal gives them tons of texture without having huge chunks of nuts in your cookies. I hate that. I love nuts, but I don’t usually like them in my desserts. I like to save room for things I love more. Like chocolate, which these babies are loaded with.

Okay so about the chocolate…You want to use the good stuff. I mean, don’t spend a fortune, but don’t buy one from the check out stand. I always use a salted dark chocolate. It’s my favorite. I’m a 65-75% kinda girl. Some people love their 90%, and I don’t think that’s dessert, but if you like it, more power to you! Pretty much, just use what you like because you will be the one unable to keep your hands off these little gems. On second thought, maybe you should use something you hate…

A couple hints before you get started: Don’t worry if the dough seems really wet, and more like muffin batter. It will firm up a bit when it chills, but it still won’t be a traditional cookie dough. Use a scoop if you want your cookies to come out not looking like aliens. You can use a large spoon as well, but the scoop will yield much prettier and more even cookies. DO NOT try to roll them in your hands unless you like doughy fingers. Oh, and if you love these as much as I do, you have got to try this version using Baileys instead of eggnog!

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 1 hour

Yield: 2 dozen

Serving Size: 1 cookie

Eggnog Dark Chocolate Chunk Almond Meal Cookies

Soft, nutty almond meal cookies with bold eggnog flavor, and melty chunks of dark chocolate. Vegan, gluten-free and unlike any cookie you've ever tasted!

Ingredients

3 cups almond meal
1/2 teaspoon baking soda
2 tbsp cornstarch
1/4 cup brown sugar
dash freshly ground nutmeg
dash salt
1/2 cup soy nog (or light eggnog)
1 1/2 tsp vanilla extract
1/4 tsp rum extract
5 oz dark chocolate, chopped into chunks

Instructions

Line a large baking sheet with silpat or parchment paper. Set aside.In a medium bowl, whisk together almond meal, baking soda, cornstarch, brown sugar, nutmeg and salt. Add eggnog and extracts. Mix until well combined. Fold in dark chocolate. Cover and chill for 30-60 minutes.
Preheat oven to 350. Use a small cookie scoop to drop onto prepared baking pan. Bake until tops just begin to brown, about 11-14 minutes. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to 5 days.

https://arismenu.com/eggnog-dark-chocolate-chunk-almond-meal-cookies/

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White Chocolate Cranberry Scones

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