Quick Brazilian Cheese Rolls

I have made these two nights in a row. My family has loved them and so do I. I found them on Pinterest from Our Best Bites. 

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!

Recipe by Our Best Bites

1 large egg

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese

*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

Broccoli Bacon Salad

We eat this salad at every single holiday. Naturally gluten free!

Broccoli Bacon Salad
INGREDIENTS:
Salad:
2-5 crowns of broccoli, chopped up into bite-sized pieces
1/2lb of bacon, fried and crumbled
1/2 to 3/4lb of grated shredded cheese
1/4 cup chopped red onion
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Sauce:
1/2 cup mayonnaise (NOT miracle whip)
1/4 cup sugar
2 tbsp vinegar

Stir together the salad ingredients. Mix the sauce ingredients together. Pour sauce over the salad. Chill in the fridge for a couple of hours or overnight.

Chocolate Chip Cookie Bar

I had been missing a chocolate chip cookie bar and wondered if my regular recipe would work after I made it gluten free - the results were delicious! Recipe found here.

Chocolate Chip Cookie Bars
INGREDIENTS:
1 1/4 cups Pamela's flour

1 cup Manini's flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

HOW TO PREPARE:
PREHEAT oven to 375° F.

COMBINE flours, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan or 13 x 9-inch pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Pumpkin-Banana Bread

Don't you love pumpkin? I know that I do. This recipe is phenomenal. I'm not kidding. It's so delicious and now I have adapted it to be gluten-free.

Pumpkin-Banana Bread*
INGREDIENTS:
1 cup sugar
1/2 cup coconut sugar
½ cup shortening
2 eggs
1 cup bananas, mashed, or 3 small jars banana baby food
¾ cup pumpkin
1 tsp vanilla
1 cup Better Batter flour
3/4 cup Manini's flour
2 tsp baking powder
1 tsp soda
½ tsp salt

HOW TO PREPARE:
Mix together. Grease and sugar** the loaf pans. Mix together sugars and shortening. Add eggs, bananas, pumpkin, & vanilla. Mix well. Add flour, baking powder, baking soda, & salt. Pour batter into loaf pans - 2/3rds full and sprinkle sugar on top. Bake at 350 degrees for 30 minutes or until done.

*These also are delicious as muffins!

**After you have sprayed the pan with non-stick spray, sprinkle sugar on the bottom and sides of the pan. Once you try this, you'll never go back!

Poached Eggs Cocotte with Cream

To be honest, I don't know what "cocotte" means and perhaps saying "poached" undoes it's meaning, but we'll just go with it for now. I saw this recipe and thought it sounded interesting. The only catch - it called for ramekins to prepare it in...which I don't have...and I didn't want to just go out and buy them, so I adapted this for a poached egg pan, which I DO own. The result was creamy and delicious!

Yeah, I forgot to take a picture and when I remembered, this was all that was left after making 8 eggs. Oh well. You get the idea, right?

Poached Eggs Cocotte with Cream
INGREDIENTS:
Butter
Kosher Salt
Ground pepper
1/4 cup parsley, chopped
6 tbsp heavy cream
6 eggs

HOW TO PREPARE:
Use small ramekins* or souffle molds holding no more than 1/2 cup. Butter the molds and sprinkle salt, pepper and parsley in the bottom of each. Add 1 tbsp of heavy cream to each ramekin and break an egg on top.

Place the ramekins side by side in a large skillet and surround them with enough tepid water to come partway up the sides. Cover, bring the water to a boil and let cook for approximately 4 minutes, until the eggs are barely set and still sock in the center.

Remove the ramekins from the skillet. Sprinkle with a little salt, pepper, and parsley, if desired. Serve.

*Or try with a poached egg pan!

Salted Potatoes

My husband and I lived in upstate New York our first summer of marriage. We sampled salted potatoes there and they were delicious! Recently, I wanted to recreate them and came across this recipe. There is an entertaining video below that goes along with it. Enjoy!

Salted Potatoes

INGREDIENTS:
2 pounds of small new potatoes, scrubbed
5 cups of water
1/2 cup salt
melted butter

HOW TO PREPARE:
Put potatoes in large saucepan. Cover with salt and then cold water. Turn over high heat. Boil for 20 minutes or until potatoes are soft. Drain from water and serve with melted butter. Yields 6 servings.

https://www.youtube.com/watch?v=IochM2MoIDA

Grilled Tandoori-Style Chicken and Indian Rice

I made this tonight and it was a hit! I was nervous about cooking with turmeric, but it was delicious. 

Grilled Tandoori-Style Chicken

INGREDIENTS:

8-10 boneless, skinless chicken thighs (about 2 ½ pounds)

¾ cup plain greek yogurt

1 lemon, zested and then juiced

4 cloves garlic, minced

1 ½ tbsp minced onion

¼ cup olive oil

1 ½ tsp salt

¼ tsp ground pepper

1 tbsp paprika

2 tsp ground cumin

2 tsp ground ginger

1 tsp turmeric

Cilantro, for garnish (optional)

HOW TO PREPARE:

1. Rinse chicken thighs in cold water and pat dry. Trim off excess fat, if necessary, and place chicken in a large, heavy duty ziplock bag. 

2. Place all remaining ingredients (except for cilantro) in a blender or food processor. Process until smooth and then pour into the ziplock bag with the chicken. Toss to coat all chicken pieces. Place in the fridge and marinate from 8-24 hours. 

3. Pre-heat grill to medium-high heat. Lightly oil grill grates to avoid sticking. Place chicken on grill and close lid. Cook 4-6 minutes per side. 

Indian Rice

INGREDIENTS:

2 tsp olive oil

1 tsp minced onion

2 cups water

2 chicken bouillon cubes

1 tsp ground turmeric

½ tsp curry powder

1 cup jasmine rice

HOW TO PREPARE:

1. Heat medium-sized pot over medium heat. Sauté onion in olive oil. Add water and bouillon cubes until boiling. Use a spoon to break up bouillon cubes.

2. Add turmeric, curry powder, and rice and stir to combine. Reduce heat to low simmer, cover, and cook for 20 minutes or until all water is absorbed. Fluff with a fork.