Bacon Wrapped Grilled Peaches with Balsamic Glaze

https://www.foodiecrush.com/

 

Ingredients

• 4 large peaches
• 12 ounces bacon
• 60 large basil leaves plus more for garnish
• olive oil
• balsamic glaze, store-bought or homemade (see below)

Instructions

1. Set a grill to low heat and preheat for 10 minutes or so, brush the grill grates with a paper towel dabbed in oil. I use grapeseed oil.
2. Wash and dry peaches. Cut each peach in half and then each half into 4 quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with remaining peaches.
3. Brush the bacon wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
4. Transfer to a serving platter and remove toothpicks. Drizzle with store-bought or homemade balsamic glaze.
5. Serve hot or at room temperature.

• 1 cup balsamic vinegar
• ¼ cup honey

In a small saucepan, combine vinegar and honey. Bring to a boil, then reduce heat to low and simmer for about 25 minutes or until mixture has reduced by half. Raise temperature to medium-high and cook for another 5 minutes, until thickened to the consistency of syrup, whisking continuously so mixture doesn’t burn. Remove from heat 

GLuten Free Egg Rolls Wrappers

1. By Not Too Shabby Gabby

2. 
   

   Refrigerated

   • 1 Egg

   Baking & Spices

   • 1 1/2 cups Brown rice flour
   • 1 tsp Pink himalayan sea salt
   • 2/3 cup Tapioca starch
   • 1 tsp Xanthan gum (HW: ummm alternative??)

   Liquids

   • 2/3 cup Water
3. 
   
4. Mix together brown rice flour, 2/3 cup tapioca starch, xanthan gum and salt. slight beat your egg and add into your mix. Mix. Add in your water a lot at a time until the dough comes together (you will have to use your hands). You want a soft semi-sticky dough. Let it rest for about 10 minutes. Sprinkle some tapioca starch on to a counter or rolling mat. Take a golf ball size piece of dough. Roll out with a rolling pin until it is semi-translucent. Cut into a square that is 5in x 5in. You may have to roll it out a little more when you have cut the square (a pizza cutter works great). Just make sure to handle with care. They can break. The finger bowl of water is to keep the dough slightly moist (not too moist or it will be too hard to wrap). Store your gluten free egg rolls wrappers with a dusting of tapioca starch in between each sheet of dough. Store in a dry container or bag in the fridge for up to a week.

Notes

1. If you don't want to use starch in between the egg rolls you can use parchment paper.
2. You can also use cornstarch in place of tapioca starch at any point in the recipe.
3. This recipe will work for wontons as well! Just cut a 3in x 3in square instead.

Zucchini Tots

http://www.theneighborhoodmoms.com

2 cups grated zucchini (1 large)
1/2 small onion, minced
1/2 cup shredded sharp cheddar
1/2 cup grated parmesan
2 eggs
1 tsp garlic powder
salt & pepper

Preheat oven to 400 (Hw: I have a gas oven and this would be too high -350 for me) 

Grate the zucchini and squeeze out as much water as you can.  It’s surprisingly a pretty watery veggie.  The more water you get out, the crisper your tots will be.  Use a tea towel, or paper towels to squish and absorb the water.

Add all ingredients into a large bowl.  Stir well. Fill the mini muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden. 

Serve with sour cream, ranch, or ketchup

Pepperoni Pizza Cauiliflower

http://www.ibreatheimhungry.com

This keto pepperoni pizza cauliflower casserole is easy and economical to make, and it tastes so good that even picky kids and husbands will be won over!  Low carb, gluten free, nut free, egg free.

• Author: Mellissa Sevigny
• Yield: 4 servings
• Category: Main Dish

INGREDIENTS

For the Puree

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices pepperoni
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste

For the Casserole

• 12 slices pepperoni
• 1/2 cup shredded mozzarella cheese

INSTRUCTIONS

For the Puree

1. Clean and trim the cauliflower, breaking it into medium sized pieces.
2. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
3. Microwave, uncovered, on high for 10 minutes.
4. Stir to coat cauliflower with cream/butter mixture.
5. Microwave for another six minutes on high (or until tender.)
6. Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
7. Puree until smooth.
8. Season with salt and pepper to taste.
9. You can adjust the cream and butter to your preference for consistency.

For the Casserole

1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
2. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
3. Bake at 375 degrees (F) for about 20 minutes.
4. Alternatively you could microwave this for 5 minutes.
5. Serve hot.

Meaty Country Gravy :Dairy Free

 by Heartweed

This is my throw together quick gravy. We do not eat pork so I use grass fed ground beef. I will be experimenting soon with different types of "stuffed sausages". Did ya know that there are seafood sausages that are made by stuffing fish, crab and such in casings? I did not but .....

Okay ...Ingredients:

1 lb of ground beef (or you can use sausage) brown well in cast iron skillet (that is the country part)
1 can of FULL fat coconut milk (full fat is the only kind around here!)

Directions: After you have browned the meat, pour in the coconut milk. Salt to taste.
Bring to boil , reduce heat and stir until as thick as you like.
You can add some spices like black pepper, sage (gives it that sausage taste)

We like this brand.

Chicken Mac Salad

yummyaddiction.com.....there are no rules for this salad – you can always add more of any ingredient if you feel there isn’t enough. Just have fun playing around with the flavors!

Heartweed": you know we are wheat free around here so there are some in this recipe about options. :) 

For the salad:

• 2 cups (8 oz. or 225g) dry elbow macaroni (Hw-: I have been using a rice flour pasta -tinkyada that taste better -to me-than wheat based) There are also  buckwheat options. 
• 1 cup cooked shredded chicken
• 1/4 cup grated carrots
• 1/4 cup finely chopped chives
• 1/3 cup diced dill pickles (hw: most pickles contain wheat based vinegar -caution) 
• 1/4 cup finely diced red bell pepper
• 1/3 cup finely diced celery
• 1/3 cup finely chopped black olives

For the dressing:

• 1/2 cup mayonnaise (Hw: I make my own) 
• 5 tablespoons milk (HW: probably could omit for dairy free option or use canned coconut milk)
• 1 tablespoon white wine vinegar (Hw: white vinegar is made from wheat, I would suggest coconut or apple cider vinegar)
• 1 teaspoon Dijon mustard (Hw: Eden foods make a yummy apple cider based dijon) 
• 2 teaspoons sugar (Hw: honey, maple syrup) 
• salt and freshly ground black pepper , to taste

1. Cook pasta. Drain. 
2. In a small bowl, combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper, and whisk until smooth.
3. Place cooled macaroni in a large mixing bowl, pour dressing and toss. Stir in chicken, carrots, chives, pickles, bell pepper, celery and olives (you can always add more of any ingredient if you feel it's needed). Serve immediately or refrigerate until serving. Enjoy!

Buffalo chicken lettuce cups

http://www.ellaclaireinspired.com

 large chicken breasts, cooked and shredded

2 Tbls. butter

1/2 Tbls. olive oil

1/2 cup Franks Wing Sauce (hw:or safe hot sauce)

1/2 tsp. celery seed

pepper to taste

1/2 C. thinly sliced celery

blue cheese crumbles

ranch dressing

2 heads of lettuce

In a large pan, cook and shred your chicken {to cook mine, I just put the chicken in the pan with 1/2 cup of water, shredding as it cooks. By the time it is finished cooking, all of the water cooks off}.

Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks and celery seed. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery.  

Spoon into lettuce leaves, sprinkle with blue cheese crumbles and drizzle with a little ranch dressing. Serve immediately while the chicken is still warm. Oh yum.