Garlic Parmesan Mashed Potatoes

I make mashed potatoes a lot. I love them. They are great under almost any dish. I don't cut corners. Mine are fattening. Sorry. Here is how I do it:
Ingredients

3 1/2 pounds Yukon Gold Potatoes
2 tablespoons kosher salt
2 cups half-and-half
6 cloves garlic, peeled and minced
6 ounces grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size. If you want to peel potatoes ahead of time you can put them in a bowl of water with a splash of lemon or a sprinkle of vitamin c powder to prevent them from browning. This comes in handy during the busy Thanksgiving time. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

I serve with a lot of meals. Here they are under my piccatta. Yummy!

Green Beans with Lemon and Garlic

As an alternative to the traditional green bean casserole I am making Green Beans with Lemon and Garlic. My husband can't stand the casserole, and this is a more refreshing natural recipe. I adapted it from the Neely's of all people. I say that because they LOVE their Southern style barbeque food and I usually don't expect food on the lighter side from them. Well, I guess it has a lot of butter, You can omit that and add more olive oil and garlic if you are looking for more natural fat. Enjoy!

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
3 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes.

Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

They go wonderful with most dishes. Tonight I served them with my Piccatta. Here is my finished plate:

Gluten-Free Pumpkin Cream Muffins

The kids don't have school today, so I have some help in the kitchen. To start getting in the holiday spirit I am making Gluten-Free Pumpkin Cream Muffins. I am allergic to raw pumpkin, but canned pumpkin is cooked, so those of you who want to puree their own pumpkin...  go right ahead. I don't have that luxury. So canned pumpkin it is. These make the house smell like the holidays and you can't tell the difference. If you aren't gluten free, just use regular flour and omit the xanthan gum. I go to sprouts or whole foods and buy all my flours and sift them together to have the Gluten-Free all-purpose flour mix always on hand.

 Just makes life easier. I am also doubling my whipped cream... thinking ahead for strawberry shortcake tomorrow night.



For the filling:
2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1 tsp Vanilla

For the muffins:
3 cups Gluten-Free all-purpose flour
1/2 teaspoon xanthan gum
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
Brown Sugar... to sprinkle on top before baking.

Directions:
To prepare the topping combine the Whipping Cream, Vanilla and confectioners’ sugar in a medium bowl and Whip well until fluffy.

 Transfer to the fridge and chill until at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

 In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill each muffin pan by dividing the batter among the muffin cups.

 Sprinkle brown sugar on top for that extra little sweetness.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely.

 Top with whipped cream.

Gluten-Free Power Balls

As I have said on here before, when we went to Chicago we stayed with my friends family. They were so amazing to us. Even made our lunch every day. One of my highlights to the day was eating the "power balls" she put in there for me to eat. They gave me energy, protien and tasted like a chewy granola bar. They are simple to make and store in the fridge for a quick pick me up. These are great to give kids too, because they think they are getting a dessert, but really it is packed full of nutrition. All credit for this recipe goes to my dear friends in Chicago.

1 cup peanut butter (100% natural)
1 cup honey
3 cups old fashioned oats
1/2 cup ground flaxseed
1 cup mini chocolate chips
optional:
1 cup any combination of nuts and soft dried fruit

I don't use the nuts and fruit. Just cuz I like the taste without them and my kids are not that into raw nuts.
Mix together peanut butter and honey until smooth. Gradually add in oats and flaxseed. Add chocolate chips mix gently in your stand mixer or smush together by hand.

Roll into Ping-Pong-size balls. Store in an airtight container in the fridge. I put parchment paper between the rows to keep them from sticking together.

Gluten-Free Mozzarella in Carrozza

Mozzarella in Carrozza is Mozzerella in a Carriage. This is pure comfort food at it's best. That's what we all need around here. I adapted this recipe from "Don't Burn The Garlic" another food blogger. She adapted it from an italian restaurant that she went to. This is no diet food coming at you. It is grilled cheese but deep fried to a new level. It is the italian way. I am up for soup and sandwiches tonight, but I am doing it with style.

8 Slices Gluten-Free sandwich bread.I highly recommend Udi's brand.  

4 Eggs
1T Parsley
4T Pecorino-Romano
Cracked black pepper
4 Slices block mozzarella sliced thick and about the size of the bread
2 Fresh mozzarella balls
2 cups gluten free corn flake crumbs (you can use regular breadcrumbs if you aren't gluten free)
1 TB italian seasoning
1C Gluten Free all-Purpose Flour
Pinch of salt
Enough vegetable oil for frying

Set your deep fryer for 350 degrees. If you don't have one use a candy thermometer, heat your oil in a deep pan to 350 degrees.
Combine eggs, parsley, grated cheese, salt and pepper in a large bowl and beat until fluffy. Combine corn flake crumbs with italian seasoning in a medium bowl and set aside.
Slice up the block and fresh mozzerella.

 Make a cheese sandwich. Block mozzarella goes down first followed by the fresh mozzerella. Dredge all sides in gluten-free flour, Tap lightly to get rid of excess flour.Then dip it it in the egg and pack on the crumbs.

Drop it in the deep fryer, and cook until golden brown. Dry on  plate with paper towels.
Serve with Marinara for dipping. It is a huge mozzerella stick! Yum!

Egg drop soup Gluten-Free

Randy has a horrible cold. So along with washing my hands like crazy and lysoling the house, I am making some quick soup. It is easy enough if you have some nice organic chicken stock on hand.
•8 cups chicken broth or stock

•4 eggs, lightly beaten
•3 green onions, minced
•1 teaspoon salt
•1/2 teaspoon pepper
In a wok or saucepan, bring the chicken broth to a boil. Add the pepper, and salt. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Its super easy, fast and naturally gluten free. Great for colds.

Gluten-Free Baked Potato Soup

Life sucks pretty bad right now here.
Randy is sick. I am in a neck brace. I am bored crazy. There really is nothing that can be done when a Mom is down. The house gets messy and either you spend a fortune on takeout or you deal with the pain and cook. That is what I did today. I dealt with it. Blah blah blah. You don't need to hear it. I made baked potato soup for the sicky.
Ingredients
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour - gluten free
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
sour cream
Directions
 I use 1 TB olive oil Saute onion and garlic until soft.

 Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes.

 Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with sour cream, cheese and parsley.

Deviled Eggs

Deviled eggs is one of the "have to have" appetizers for the Silbaugh house during the holiday's. They are great because you can make them the day before and serve while everyone is waiting for the Thanksgiving feast. Here is the recipe I have been using for years. I think I adapted it originally from Paula Dean, But I changed it up, because I love dill pickles and not sweet pickles.

8 large eggs, hard boiled and peeled

1/4 cup mayonnaise

1 TB prepared mustard

Salt and pepper, for taste

Paprika, for garnishing

1 TB chopped baby dills for garnishing -optional

Halve eggs lengthwise. Remove yolks and place in a small bowl.

Whisk together yolks mayonnaise, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. I like to use a pastry decorator to put the yolks in. It helps smash them at the same time. Garnish with paprika,and  pickles. Store covered in refrigerator. 

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Gluten-Free Chocolate Chip Scones

I am in the mood for some Scones. So I went searching. I adapted this recipe from SeaSaltWithFood.... another food blogger. But I made mine Gluten-Free. Hers were titled: Cream Scones With Chocolate Chips/Chunks. I made some changes to suit my lifestyle. I hope you enjoy them as much as I did.

2 Cups Gluten-FreeAll-Purpose Flour blend
1/2 tsp xanthan gum
¼ Cup Sugar
2 ½ tsp Baking Powder
½ tsp Sea Salt
4 oz  Semisweet Chocolate Chips
1 ¼ Cups Heavy or Whipping Cream

Dip
Raw Sugar

With the rack in the middle position, preheat the oven to 425˚F. Line a cookie sheet with parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well in the center and pour in the cream into it.

I used a kitchen aid mixer with the padle attachment. Mixing just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch thick. I cut mine into traditional triangle scones.

 Arrange the triangles on the baking sheet, leaving space between each one.
Sprinkle the tops with raw sugar and bake until golden brown, 12 to 15 minutes.

Let cool on a rack, and serve warm or at room temperature. I topped mine with my homemade whipped cream.

Gluten-Free Waffles that taste better than regular waffles

Randy is in Boise for the week. As I have said before, when Randy is gone we LOVE to do breakfast for dinner. Most people really think of grainy and tasteless when they think of Gluten-Free. They are WRONG! Not only do I feel 100 times better since I have given up wheat/flour, I really think there is a lot more taste and quality in all the food. These days it is rare to walk into a high quality restaurant and not have your own Gluten-Free menu choices. It is simply a matter of substituting wholesome grains in place of the glutenous ones. These waffles turned out lovely. Please try them and enjoy:

In the kitchenaid mixer add:
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup potato starch
1/2 cup corn flour
1/2 cup corn meal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 cup sugar
Wisk all the dry ingredients together until well blended.

Beat 2 egg whites and a pinch of cream of tartar in a seperate bowl (this is where having several kitchenaid mixing bowls comes in really handy), beat until thick.

In yet another bowl mix together:

2 egg yolks
2 cups milk
5 Tablespoons unsalted butter, melted.

With the kitchenaid mixer mix the wet ingredients to the dry ingredients until combined. Fold the egg whites in with a rubber spatula 1/3 at a time, you can stop folding when only a tiny amount of egg white is still distinguishable. Repeat until all the egg whites are folded in.

Pour 3/4 cup of the batter into a heated, greased waffle iron and cook until the amount of steam coming out of the iron decreased significantly. Repeat until batter is used. Serve waffles right off the iron or put them in a 250 degree oven to keep them warm.

Fish Parmigiana Alfredo Gluten-Free

My son loves chicken parmesan. I am making one chicken piece for him and the rest of us get fish. I am also using bionaturae pasta spaghetti noodles for underneath the fish. I put the sauce over all of it.

6 filets of Tilapia
Gluten-Free all purpose flour
1tsp salt
1tsp pepper
3 eggs
1 cup parmesan cheese
1/2 cup gluten free bread crumbs. (I use tortilla chip crumbs)
1tsp italian seasoning

For the sauce
1/2 cup butter

1 cup heavy cream
2 cloves garlic, crushed
2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat with garlic. Add cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. 

For the fish:
I put the flour, salt and pepper in a shallow bowl. Whisk the 3 eggs in another bowl. Mix the parmesan cheese, bread crumbs, soul seasoning and italian seasoning in another bowl. Dip the fish first in the flour, then the egg, then the parmesan and crumb mixture. Fry on a skillet with 2 TB canola oil. Serve over noodles, topped off with the alfredo sauce and parsley.