31 May 2012
in Basics, Dessert, Recipes, Snacks
Tags: Dairy Free, dessert, Food, gluten-free, Marshmallow, Peanut butter, Peanut Butter Rice Krispie Treats, Rice Krispie, Rice Krispie Treats, snacks
I’m back! Its been a little crazy but I’m back and I’ve got goodies!! I have been on the hunt for gluten free Rice Krispies since I found out that they even existed and my mom and little brother FINALLY found them! So to celebrate of course I HAD to make Rice Krispie treats. Not just any old ordinary Rice Krispie treats, PEANUT BUTTER Rice Krispie treats!
Thanks Snap, Crackle and Pop!
Peanut Butter Rice Krispie Treats
Marshmallows and Peanut Butter! Hello delicious!
- 3 tablespoons vegan butter (Earth Balance)
- 1 package regular marshmallows or 4 cups miniature marshmallows
- 1/2 cup peanut butter
- 6 cups Gluten Free Rice Krispies cereal
- In large saucepan melt butter over low heat.
- Add marshmallows and stir until completely melted. Remove from heat.
- Stir in peanut butter until melted.
- Add in Rice Krispies cereal. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
- Cool. Cut into 2-inch squares.
Rice Krispie treats always taste best if served the same day. I’m sure with these, you’ll have no leftovers!
I cannot wait to make other delicious rice krispie goodies!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
08 May 2012
in Dinner, Lunch, Recipes
Tags: Black pepper, Cook, Dairy Free, dinner, Food, Garlic, gluten-free, grilled shrimp, honey, Lime (fruit), Olive oil, Seafood, shrimp, Skewer, sweet and spicy, Sweet and Spicy Honey Grilled Shrimp
It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!
Sweet and Spicy Honey Grilled Shrimp
You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!
- 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
- 1 tablespoon minced or pressed garlic
- 1/4 cup minced fresh ginger
- 1/4 cup hot chili garlic paste
- 1/2 cup sweet chili garlic paste
- 1 cup honey
- 1 cup fresh-squeezed lime juice
- 1/2 teaspoon Kosher salt
- 1 teaspoon freshly-ground black pepper
- 1 cup canola oil
- Skewers to thread shrimp
- Rinse shrimp in cold water and place in a large Ziploc bag.
- Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
- Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
- When ready to cook, thread shrimp onto skewers.
- Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
- Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
- Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
- Serve with rice or french fries any of your other favorite sides!
05 May 2012
in Dinner, Lunch, Recipes
Tags: build your own taco, Carnitas, carnitas recipes, Cinco de Mayo, CincoDeMayo, Dairy Free, dinner, feliz cinco de mayo, Food, gluten-free, lunch, Meat, Mexican cuisine, Mexico, Pork, recipes cinco de mayo, tacos, Tortilla, traditional mexican dishes
¡Hola! ¡Feliz Cinco de Mayo! I love spanish cuisine! So today, how could I not post some delicious recipes! Cinco de Mayo is a perfect day to enjoy Mexican food, drinks and music. Did you know that Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War. But, contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16. Now you know!
Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!
This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!
via Simple Recipes
- 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
- 1 quart gluten free beef broth
- 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
- 2 cups fresh tomato salsa (pico de gallo)
- 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
- Vegan butter (Earth Balance) just a little to soften the tortillas
- Grated lettuce
- In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
- Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
- Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
- Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
- To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
- To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.
You can also serve the carnitas with beans, or grated cheese. Your choice!
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
01 May 2012
in Basics, Dessert, Recipes, Snacks
Tags: celiac awareness month, Cinnamon, coconut, coconut flakes, coconut tart, Dairy Free, dessert, dessert tarts, Food, gluten-free, Gluten-free diet, nutmeg, Vanilla extract
Well it’s MAY! Did you now that May is Celiac Awareness month? Now you do!
To celebrate the start of May and Celiac Awareness how about some cute little tarts!! Coconut Tarts that is! So break out some tart pans and get baking!
adapted Simply Gluten Free
- 1¾ cups sweetened coconut flakes – use divided
- 1 cup gluten free graham style crumbs (Kinnikinnick)
- 5 tablespoons Earth Balance vegan butter, melted
- 1 – 13.5 ounce can coconut milk
- ¼ cup light brown sugar, packed
- ¼ cup tapioca starch or corn starch
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Preheat the oven to 350ºF. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer.
- Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
- In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil.
- Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden – about 15 minutes. While the crust hardens, make the filling.
- In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt.
- Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the pure vanilla extract, cinnamon and nutmeg.
- Press the mixture through a sieve if you like to make sure there are no lumps.
- Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate.
- Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.
ENJOY!!Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.