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Recipes
Yankee Pot Roast and Vegetables
By weavincanuck
Trim excess fat from meat and discard
- 1 beef chuck pot roast (21/2 pounds)
- 3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
- 2 lg. carrots, cut into 3/4-inch slices
- 2 ribs celery, cut into 3/4-inch slices
- 1 med. onion, sliced
- 2 bay leaves
- 1 tsp. dried rosemary leaves
- 1/2 tsp. dried thyme leaves
- 1/2 c. reduced-sodium beef broth
Gluten Free Strawberry Shortcake
By weavincanuck
Preheat oven to 375 degrees
- 1/2 cup butter
- 1 cup icing sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup cornstarch
- 1 1⁄4 teaspoons baking powder
Spring Baby Artichoke and Spinach Pesto Pasta
By weavincanuck
Place a large pot of water over high heat to boil
- Salt
- 1 pound penne rigate pasta
- 4 cups (packed) baby spinach, divided
- 1/4 cup shelled pistachios or whole almonds, toasted
- 1/2 cup chicken or vegetable stock
- 1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
- A few grates fresh nutmeg
- Zest of 1 lemon, juice of 1/2
- Ground black pepper
- 1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
- 2 to 3 cloves garlic, finely chopped or grated
- 1/2 cup white wine
Gluten Free Nanaimo Bars
By weavincanuck
Grease the bottom of an 8 inch x 8 inch square pan, then line it with two crisscrossed strips of parchment pape...
- 1 cup (16 tablespoons)(1/2 pound) unsalted butter, softened (and divided)
- 1/2 cup granulated sugar, divided
- 5 tablespoons unsweetened cocoa powder
- 1 extra-large egg, at room temperature, lightly beaten
- 2 cups graham cracker or ‘nilla wafer crumbs, finely ground
- 1 cup shredded coconut (sweetened or unsweetened – I used unsweetened)
- 1/2 cup coarsely chopped walnuts or pecans (optional – I opted out & didn’t use nuts)
- 3/4 cup cream, divided
- 2 tablespoons Bird’s custard powder (or instant vanilla pudding)
- 2 cups confectioner’s sugar
- 4 ounces unsweetened chocolate
Spicy Thai Noodles
By weavincanuck
You can blend all ingredients in a blender or in a large jar with an immersion (stick) blender
- Prepare Sauce:
- 13.2 oz pkg Asian Rice Stick Noodles
- 1 can Coconut Milk
- 1/2 cup Peanut Butter, no sugar added
- 1/4 cup chopped red onion
- 2 T Gluten Free Soy Sauce
- 2 T Honey
- 1 teaspoon Red Pepper Flakes
- Prepare Toppings:
- 1/2 cup Cilantro, chopped
- 1 bunch Green Onions, thinly sliced
- 1/2 cup Salted Peanuts.
Buckeyes
By weavincanuck
Beat the peanut butter, butter and vanilla in medium sized bowl until smooth
- 1 cup creamy peanut butter
- 1/4 cup butter
- 1 tsp vanilla
- 1 1/2 cups confectioner's sugar
- 1/2 cup flour
- 1 cup chocolate chips-melted
Thai Chicken with Peanut Sauce
By weavincanuck
1. Cut chicken into thin strips
- 4 skinless, boneless chicken breasts
- Marinade
- 1 small onion finely chopped
- 1 garlic clove, crushed
- 1 " piece fresh ginger root
- 2 tbsp dark soy sauce
- 2 tsp chilli powder
- 1 tsp ground coriander seeds
- 2 tsp dark brown sugar
- 1 tbsp lemon or lime juice
- 1 tbsp vegetable oil
- Spicy Peanut Sauce
- 300 ml coconut milk
- 4 tbsp crunchy peanut butter
- 1 tbsp fish sauce
- 1 tsp lemon or lime juice
- salt and pepper
Slow Cooker Enchiladas
By weavincanuck
Crumble the ground beef into a skillet over medium-high heat
- 1 pound lean ground beef
- 10 (6 inch) corn tortillas, quartered
- 1 (1 ounce) package taco seasoning mix
- 1 1/4 cups water
- 1 cup salsa
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 4 cups shredded Mexican cheese blend
Oven-Baked Buffalo Blue Cheese Chicken Nuggets
By weavincanuck
In a large mixing bowl, combine the ground chicken, onion, garlic, carrots, celery, steak seasoning and blue cheese
- 2 pounds ground chicken breast
- 1/2 small onion, grated
- 2 cloves garlic, grated
- 1 cup shredded carrots
- 2 stalks celery, finely chopped
- 2 tablespoons steak seasoning
- 1/2 cup blue cheese crumbles
- 1 cup plus 2 tablespoons flour, plus more as needed for coating, divided
- 2 eggs, lightly beaten
- 2 cups crushed cornflakes
- 2 tablespoons butter
- 1 1/2 cups chicken stock
- 1/2 cup hot sauce
- Salt and ground black pepper
Katie's Lemon Chicken
By weavincanuck
1. Pound chicken breasts with meat pounder to a uniform thickness
- 4 Boneless, skinless chicken breasts
- flour for dredging
- 2 Tbsp butter
- 2 Tbsp olive oil
- Juice of 2 Lemons
- 3 Tbsp flour
- 3 cups chicken broth
- salt and ground white pepper to taste