Butterfly pork tenderloins by cutting down the middle
of each 2/3rd of the way through lengthwise.. Place each between sheets
of wax paper and pound out to a 1/4-inch rectangle. Salt and Pepper to
taste. Place as much stuffing as will fit easily on each one. You
will have extra to put in a small casserole to cook separately. Roll up
each pork tenderloin starting at the long ends and place them seam side
down in a roasting pan appropriate to their size. (Not too large).
Wrap each tenderloin with 4 slices of bacon.
Drizzle tops of each one with maple syrup and pour 1/2
cup of pear nectar into pan. Place in oven and cook for 1 hour basting
occasionally and adding more liquid if pan starts to caramelize too
quickly. When tenderloins are nicely caramelized after 1 hour, remove
from oven. Let rest covered for 5 minutes. Slice and serve.
Put
chicken and oil in a skillet over medium high heat and cook until
lightly browned on both sides. Add broth, balsamic, soy sauce, sugar,
garlic, ginger, and hot sauce and cook until liquid comes to a boil.
Reduce
heat to low and simmer, covered for about 15 minutes. Remove cover and
bring heat to medium-high, allowing sauce to reduce down, about 5-10
minutes, until it becomes a thick glaze, turning chicken occasionally.
(Keep an eye on glaze, you don't want it to burn or completely absorb
into the chicken)
Transfer chicken to a platter and pour glaze on top. Sprinkle with sesame seeds.
In a medium saucepan, add water and 1/4 tsp of the salt and bring water to a boil. Add rinsed quinoa and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until all water is absorbed and quinoa is tender. Set aside.
In a large cast-iron skillet, heat remaining 2 tsp of oil over medium-high heat. Season scallops with the remaining 1/8 tsp of salt and pepper to taste. Add scallops to skillet and cook for 3 minutes on each side, or until lightly browned. Serve with quinoa mixture.
Stir in quinoa, carrots and vegetable broth. Cover, and bring to a boil.
Reduce heat to medium-low and simmer 20 minutes, or until quinoa is
tender. Remove from heat and stir in black beans, corn and 1 cup cheese.
Season to taste with salt and pepper.
Preheat oven to 350°F. Pour reserved liquid from tomatoes in bottom of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and
place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and
sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15
minutes more, or until tops of stuffed peppers are browned. Let stand 5
minutes. Transfer stuffed peppers to serving plates, and drizzle each
with pan juices before serving.
Place the first 5 ingredients for the tequila lime chicken in a small mixing bowl and whisk well.
Add the chicken to the marinade.
Marinate for 30 minutes in the refrigerator then grill over medium-high heat for 20 minutes, flipping half way through grilling.
Slice the chicken, then begin to put the pita sandwiches together.
Slice
each pita bread in half, then place a leaf of butter lettuce in each
half of pita bread, followed by the chicken, then top with the mandarin
oranges, pineapple, bell pepper and tomatoes.
1/2 cup buttermilk (you can make “buttermilk” by adding 1 teaspoon of lemon juice to a cup of milk)
2 1/2 cup gluten-free flour (I used 2 cups of King Arthur’s
gluten-free flour mix and 1/2 cup of sorghum flour, because I have it.)
1 1/2 teaspoons xanthan gum
1/2 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoon baking soda
4 tablespoons cocoa powder
2 cups grated zucchini squeezed in a strainer to remove extra
moisture. (about 3-6 inches long if you don’t have a baseball bat sized
one)
1 cup chocolate chips
Instructions:
Grate zucchini and place in strainer, allowing extra moisture to
drain out, squish with a wood spoon (or your hand) to press out more
moisture. Let sit while following the rest of the directions.
Cream sugar, butter, oil
Add eggs, vanilla, buttermilk – mix in until well combined
Sift next seven ingredients and combine with wet ingredients
Add grated zucchini and stir in by hand to combine.
Place muffin wrappers in muffin pan, and fill muffins tins with
batter, about a quarter inch from the top. Number of cupcakes will vary
depending on size of tins. Makes about 18–24 cupcakes.
Sprinkle chips on top, press a few into the batter a bit.
Bake at 325 degrees for 20-25 minutes.
If you prefer to bake a cake, pour batter into greased 9x13 pan and bake for 45 minutes.
Using a cake tester, toothpick, or dry spaghetti noodle to test for
doneness. If your
tester comes out gummy or sticky leave in longer. If it comes out mostly
dry then remove from oven.
Cool on wire rack. Remove cupcakes from tins for cooling
Let it cool and Enjoy!!
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1 cup shredded Italian cheese blend (I used one with provolone, parmesan, romano, asiago, mozzarella, and fontina)
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 teaspoon Kosher salt
Pepper to taste
Instruction
Prepare noodles according to package directions, cooking them to al-dente. Melt the butter in a saucepan. Whisk in flour and kosher salt. Cook for 2-3 minutes, whisking continually.
Stir in the chicken stock , and bring to a boil, and then reduce to a simmer. Let the sauce thicken.
Then add the cheese, and whisk in and melt. Add the noodles, spinach, and sun-dried tomatoes. Let this heat through, then turn off the heat and stir in the ricotta cheese.
1/2 cup frozen mixed fruit (strawberries, mango and pineapple)
1container (6 oz) Yoplait Light Fat Free very vanilla yogurt
2 tablespoons ground flaxseed
1/4 cup gluten-free natural flavor whey protein powder
1/2 cup orange juice
Directions
In blender, place all ingredients. Cover; blend on high speed about 1 minute, stopping
blender to scrape down sides as necessary, until smooth. Sweeten to
taste with honey (if desired)
Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.
Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.
Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting.
Mix ¼ cup of the soy milk with the 2 tablespoons of the arrowroot and set aside.
Mix
the soy creamer, remaining soy milk, and sugar in a saucepan. Bring to a
boil. When the mixture has just started to boil, take off the heat and
immediately stir in the arrowroot slurry. This should immediately cause
the liquid to thicken (not a lot, but a noticeable amount; it will be
thicker when it cools).
Stir in the peppermint extract, vanilla extract, and food coloring.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
Add chocolate chips during the last 6-7 minutes of freezing.
