Gluten-Free Baked Vanilla Sprinkle Doughnuts

Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have bee doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.

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Gluten-Free Baked Vanilla Sprinkle Doughnuts
Gluten Free Baked Vanilla Sprinkle Doughnuts
Prep Time 20 minutes
Cook Time 20 minutes
Servings
doughnuts
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
doughnuts
Ingredients
Gluten Free Baked Vanilla Sprinkle Doughnuts
Instructions
  1. Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside.
  2. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
  3. In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
  4. Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add a more gluten-free flour.)
  5. Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
  6. Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
  7. Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate.

InstaPot Chicken Chilaquiles

We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.

 

 

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Chicken Chilaquiles
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
  2. While the chicken is cooking, dice the onion and green pepper.
  3. When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  4. Remove the chicken.
  5. Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  6. Use an immersion stick blender and blend the mixture. Bring to a boil.
  7. Shred the chicken and add back to the pot.
  8. Cover and put on keep warm until ready to serve.

Mexican Roasted Corn Salad

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Mexican Roasted Corn Salad
I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don't get me wrong, the steak was delicious but the corn stole the show. Plus, it's simple enough for a weeknight dinner. He got the recipe here.
Servings
people
Ingredients
Salad Ingredients
Dressing Ingredients
Servings
people
Ingredients
Salad Ingredients
Dressing Ingredients
Instructions
  1. For the salad, lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side.
  2. Set corn aside and allow to cool enough to handle.
  3. Carefully cut the corn kernels off the cob on a cutting board.
  4. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
  5. For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  6. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
Recipe Notes

My opinion:
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!

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Brussel Sprouts and Bacon

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Brussel Sprouts and Bacon
I've never liked brussel sprouts. I can recall once that I've eaten more than two in one sitting. It was at a local restaurant and the roasted brussel sprouts were covered in marinara sauce and mozzarella cheese and came as an accidental side to the dish I'd ordered. Then one day Miss A's best friend's mom introduced me to these magical, delectable, drool-worthy brussel sprouts. I've eaten them four times in the last two weeks. The leftovers are even good microwaved the next day!
Courses Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Courses Main Dish
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425. Cook the bacon until crisp in an oven proof pan. While the bacon is cooking, rinse the brussel sprouts under cool water. Chop off the ends and peel off the outer leaves. (I have no idea why you do this, you just do.) when the bacon is cooked, remove it from the pan leaving the drippings. Then crumble the bacon. If you don't think you have enough drippings *add a bit of the olive oil. Over medium to medium-high heat, sautee the brussel sprouts until they start to caramelize, stirring occasionally. Use white wine or chicken stock to deglaze the pan. Add the brussle sprouts to the oven. Cook for about 15-20 minutes stirring occasionally. If you think the brussel sprouts are getting too done, add some more of the white wine or stock. Remove the brussel sprouts and while the pan is still hot drizzle maple syrup over the cooked brussel sprouts. Stir again. Salt and pepper the brussel sprouts. Stir. Add the crumbled bacon. Stir. Serve warm.
Recipe Notes

My opinion:
I really, really, really like this dish. It's very hard not to eat the whole pan in one sitting.

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Toddler approved: Chicken “parm”

Toddler approved Chicken Parm
Miss A is continuing to learn to use toddler forks and spoons and loves practicing. She also loves Italian inspired dishes and eating dinner with us. That means J and I are regularly trying to come up with dinner recipes that work for all three of us. We had success once with this pork dish (probably because it contained A’s beloved apples), but not with much else since. On a whim, I whipped together this baked chicken and orzo dish. She couldn’t get enough and kept asking for more!

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Toddler approved: Chicken "parm"
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Yes, yes you can bake from frozen! I was thrilled to discover this after reading the back of the bag of frozen chicken. First, preheat the over to 350 degrees.
  2. Then put the olive oil in the bottom of the pan. We've used everything from a pie plate to a baking dish. What you use doesn't matter as much as making sure the bottom is mostly coated in olive oil.
  3. Put the chicken breasts on top of the oil and add pasta sauce.
  4. Bake for at least 45 to 50 minutes. Check for done-ness by cutting the largest chicken breast to see if it is still pink. If it is, put it back in the over for 10-15 minute minutes and check again. Since we baked from frozen, it usually takes about an hour of total baking.
  5. Because the chicken is topped with sauce and resting on olive oil, we haven't had any issues with drying it out even the one time I accidentally cooked it for almost an hour and a half.
  6. When there's about 15 minutes left in baking, cook the orzo per the package directions.
  7. We also like sauce, so we heat up about a cup and a half of the remaining pasta sauce in a sauce pot on the stovetop.
  8. When the chicken is cooked through, remove from oven and place mozzarella slices on top. It should melt.
  9. Serve over top the orzo and sauce with your favorite vegetable. Miss A is partial to peas.

My opinion:
Truthfully, it’s a bit bland for our palates, but a little salt and pepper after go a long way. As A gets better at chewing and using utensils, we will season and then brown the chicken before baking. This dish is super easy and very simple to get going before we pick Miss A up in the evening from school.
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