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Recipes
Crock pot grape jelly and BBQ meatballs
By MaryEllen
Combine sauces in your crock-pot and stir until combined
- 1 32oz bag frozen fully cooked meatballs (about 50)
- 1 18oz jar grape jelly
- 1 18oz BBQ sauce
Crustless Chicken Pot Pie IP
By MaryEllen
This gluten-free healthy take on a dinner classic is a sure crowd pleaser
- 3 (6-8oz) Boneless Skinless Chicken breasts
- 1 ⁄2 cup Organic Quinoa rinsed
- 1 cup Organic Chicken Stock
- 1 ⁄4 cup Canned Organic Coconut Milk
- 1 ⁄4 cup Braggs Liquid Aminos Coconut Aminos, or Low Sodium Soy Sauce
- 1 ⁄8 cup Raw Organic Honey
- 3 cups Frozen Organic Mixed Vegetable Blend
- 1 ⁄2 Red Onion diced
- 1 ⁄2 tsp Garlic Salt
- 1 ⁄4 tsp Cumin
- 1 ⁄8 tsp Pepper
- 1 ⁄4 tsp Ground Ginger (optional)
- Salt to taste
Cranberry Upside-Down Cake GF
By MaryEllen
Baked, flipped and covered in a decadent brown sugar cranberry sauce, this Cranberry Upside-Down Cake is the little...
- Topping
- 12 ounces fresh or frozen cranberries
- 3/4 cup Florida Crystals® Organic Brown Raw Cane Sugar
- 4 tablespoons unsalted butter
- Cake
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups gluten-free flour (with xanthan gum)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup Florida Crystals® Organic Raw Cane Sugar
- 1/2 cup sour cream
Chocolate Almond Cookies, GF
By MaryEllen
Sugar and egg whites make these rich, fudgy gluten free chocolate almond cookies by former New York Time’s food c...
- 3 3 3 cups confectioners’ sugar, more for dusting
- 1/2 1/2 1/2 cup cocoa powder
- 1/2 1/2 1/2 teaspoon salt
- 5 5 5 large egg whites, room temperature
- 1 1 1 teaspoon pure vanilla extract
- 3 1/2 3 1/2 1/2 cups toasted almonds, finely chopped
Picadillo
By MaryEllen
1. Brown meat in a large skillet or soup pot
- 2 pound ground round
- 1 tablespoon olive oil
- 1 1/2 cup onion thinly sliced
- 1 clove garlic clove, minced
- 1 1/2 cup yellow bell pepper seeded and cut into long, thin strips
- 1 1/2 cup red bell pepper, thinly sliced
- 1 cup carrot, chopped fine
- 3/4 cup golden raisins
- 1/2 cup dry white wine
- 1/4 cup stuffed green olives, sliced
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 bay leaves
- 1 14.5 oz can stewed tomatoes
- 1 8 oz can tomato sauce
- Servings: 8
- Nutrition Facts
- Serving size: 1/8 of a recipe (12.4 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 445.99
- Calories From Fat (56%) 247.94
- % Daily Value
- Total Fat 27.05g 42%
- Saturated Fat 9.93g 50%
- Cholesterol 85.05mg 28%
- Sodium 940.21mg 39%
- Potassium 852.12mg 24%
- Total Carbohydrates 27.22g 9%
- Fiber 3.61g 14%
- Sugar 15.64g
- Protein 22.59g 45%
- Reviews
- 4 stars - I'll have to check La Caretta's in Miami airport to see how it compares! - MEG 2/9/2009
Chocolate Chip Cookies GF
By MaryEllen
The first time I made these no one would believe that they were grain free
- 1/4 cup Palm Shortening
- 1/4 cup Coconut Palm Sugar
- 2 tbsp Raw Organic Honey
- 1 large Egg, room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 cup Dairy Free Chocolate Chunks
- 1/4 cup Dairy Free Mini Chocolate Chips
B.L.T. Pasta Salad, GF
By MaryEllen
Enjoy the delicious flavors of a B
- Yields: 20 servings.
- 1 pound GF penne pasta
- 1 pound thick-sliced bacon, diced
- ½ cup mayonnaise
- 2 tablespoons minced shallots
- 2 tablespoons fresh basil, minced
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- Salt and pepper to taste
- 4 cups romaine lettuce, chopped
- 4 cups grape tomatoes, halved
Banana Muffins
By MaryEllen
Moist, tender and fluffy gluten free banana muffins in the classic style, made with plenty of mashed ripe bananas a...
- Ingredients
- 2 1/3 cups (327 g) all purpose gluten free flour (I used Better Batter)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/3 cup (48 g) cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (150 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter, melted and cooled
- 3 eggs (150 g, weighed out of shell) at room temperature
- 1 cup (8 fluid ounces) buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (400 g) mashed ripe bananas (from about 4 medium to large bananas)
Mint Chocolate Bark
By MaryEllen
Tips COOKS NOTES: We found that adding the extract to the chocolate worked better
- 2 cup semisweet chocolate chips
- 1 cup white chocolate
- 1 tsp vegetable oil
- 1 tsp peppermint extract
- 2 drops food color
Icelandic Remoulade Sauce
By MaryEllen
Makes a small jar, can be stored in the fridge for a couple of weeks
- Ingredients
- 120 ml mayo
- 2-3 tablespoons flat parsley leaves
- 2 medium spring onions
- 2 medium pickled gherkins
- 1 tablespoon pickled gherkin brine or cider vinegar
- Optional: 1 tablespoon anchovy paste
- Optional: 1 teaspoon mustard