Bacon Wrapped BBQ Potatoes

Sorry for my lack of posting.  I have been thinking a lot about the blog, just haven't had time to do much with it.  I'm a full time mom, I also work full-time outside the home, coach my son's Odyssey of the Mind team, babysit my nephew twice a week, serve as the primary president in my ward (I'm a Mormon, you can learn more about us here, the primary is the organization over all of the children ages 1 1/2 to 12) and teach wellness classes (understanding and using essential oils has changed my life as much as changing my diet has, if you want to learn more comment below and I'll contact you).  My plate is a little bit full, but I do feel bad for neglecting the blog.  I won't be consistent at all going forward with my posting, but when I have a really good recipe to share, I'll try to get it posted.

Thanks for sticking around even though not much has been happening, I promise this recipe was worth the wait.  So, if you are looking for a different way to serve potatoes, or need to bring a side dish to a potluck and want to wow everyone...this is the dish.  It's incredibly easy to make and it's delicious!

I basically just kicked this recipe up a notch by bacon wrapping it.

Bacon Wrapped BBQ Potatoes
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
2 tablespoons packed brown sugar or coconut sugar
1 1/2 pounds red or white potatoes cut in quarters (or halves or eighths depending on your potatoes)
1 tablespoon oil of choice
10-12 slices bacon, cut in half (you may need more or less, depending on how you cut up your potatoes)

Directions

Preheat your oven to 425°F. In a small bowl, combine the chili powder, seasoned salt, garlic powder, and sugar until even mixed.  Set aside.

In a gallon sized Ziploc bag, toss the potatoes with the oil until evenly coated, add in the seasoning mix and toss to coat.  Wrap a bacon half around each piece of potato and secure with a toothpick.

Arrange potatoes on a greased cookie sheet and bake at 425°F for 30-40 minutes, turning halfway through, or until potatoes are tender and bacon is crispy.

This post was shared on GF & DIY Tuesdays, Gluten Free Wednesdays,  Allergy Free Wednesdays, and Gluten Free Fridays.

Chana Saag Aloo (using Kale)

Anyone who knows me, knows I love Indian food.  I love the warming, aromatic spices and how it changes a simple dish into an amazing dish.  One of my favorite Indian dishes is Saag.  I already have two saag dishes on the blog (here and here), so why a third?  Well, I have tons of kale in my garden right now, so this recipe uses fresh kale, instead of frozen spinach.  And I think this one is my favorite so far. :)

Chana Saag Aloo
3 tablespoons canola oil 
4 cloves garlic, minced
1/2 medium onion, finely diced 
1/2 teaspoon turmeric
3/4 teaspoon salt
1 1/4 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
4-5 cups a fresh kale, chopped and steamed (about 10oz)
1/2 cup canned coconut milk (or more depending on how thick you like your saag)
2 cups cubed potatoes, cooked and drained,
1 can chickpeas, rinsed and drained 

Directions
Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in spices and cook for a couple more minutes.  Add in the kale and stir well, cook for a couple of minutes.  Add in the coconut milk and heat on low for a few minutes, then place the mixture into a food processor or blender and blend until smooth, stir in the potatoes and chickpeas and serve over rice.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Whole Foods Friday, and Gluten Free Fridays.

Potato Soup

It is frigid here in Northern Utah.  All I really want is soup lately, I have a harder time convincing my family of that (they aren't huge soup fans), but this one is definitely fantastic and not too bad to whip up on a cold evening.

It's basically my Clam Chowder, minus the clams and clam juice.  So, yeah, easy-peasy, and definitely warming on a cold winter night.

This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Potato Soup

4 strips of bacon, cut into 1" pieces
1/2 cup minced onion, about 1/2 small one
3/4 cup diced celery
3/4 cup diced carrots
2 cups cubed potatoes
4 cups chicken broth (I used Imagine brand low sodium)
1/3 cup canola oil
1/3 cup+ 1/6 cup millet flour
2 cups non-dairy milk
1 tablespoon red wine vinegar
1 teaspoon salt plus more to taste, if needed
1/2 teaspoon black pepper plus more to taste, if needed

Fry bacon pieces in a large saucepan until crispy.  Remove and drain on paper towels, then crumble.  Add vegetables to bacon drippings and cook for 3 minutes. Add in chicken broth, cover and cook over medium heat until tender, about 10-15 minutes.

Meanwhile, in another saucepan, heat oil over medium heat.  Whisk in millet flour until smooth.  Whisk in nondairy milk and stir constantly until thick and smooth.  Stir the milk mixture into the soup. Heat through, but do not boil.

Stir in vinegar and season with salt and pepper and add in the crumbled bacon.

Happy Mother's Day, and a post to honor my Grandmas

Happy Mother's Day everyone!  I hope it's been a wonderful day.  Flip Cookbook is hosting this month's 'Go Ahead Honey, It's Gluten Free' event and the theme is: From Mom's Recipe Box.  I decided to modify it and do recipes from my grandmas' recipe boxes and honor them.

I've been reminiscing a lot lately on childhood memories with my two wonderful Grandmas.  With each of these memories, comes memories of the food they would make us.  Every, or at least nearly every Sunday we went to my Dad's parents' house.  And pretty much everytime we went, my grandparents had homemade treats for us.  My grandpa always got credit for giving us rootbeer floats (even though, technically Grandma did all the work), but all credit goes to Grandma for the rest of the treats.
 

My grandpa was and still is a beekeeper.  And that hobby yield some very delicious honey, even now when I smell honey or anything with honey in it, I think of them.  My very favorite treat that my grandma made was her honey popcorn balls, she never used a recipe, so they always seemed a little different each time.  But the honey was always the star and it was pure comfort food.  So, this first recipe is for my Grandma Nay, because I always think of you when there's honey involved. <3

Peanut Butter and Honey Popcorn Balls
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon salt
4-5 qts popped popcorn

Directions
In a heavy saucepan mix together the honey, peanut butter and salt.  Over medium heat, bring the mixture to a boil and continue to cook for 30-60 seconds while stirring constantly. (Watch very closely because it can burn very quickly). Remove from heat and pour over the popcorn, toss to evenly cover the popcorn and let it cool for a couple of minutes then form into balls.

This recipe is featured on Slightly Indulgent Tuesday.

My Mom's mom was a fiery red-head with the biggest heart I know.  She spoiled us grandkids rotten, just like a grandma should. She made these cheesy potatoes that I'm sure the rest of Utah would know as Funeral Potatoes, but we called Grandma Potatoes.  They were always the best when she made them and she made them for every family gathering.  She past away a couple of years ago and I miss her fiercely, but I can recall all of the happy memories as these modified Grandma Potatoes bake in my house filling my home with the familar smells of my Grandma house. I love you, Grandma Davidson, and this one is for you! <3

Grandma Potatoes
(or Funeral Potatoes or Cheesy Potato Casserole...depending on where you live)
adapted from here
8-10 medium russet potatoes
3 tablespoons canola oil
1 cup finely chopped onion
1/4 cup millet flour
1 1/2 cups chicken broth (I use Imagine brand low-sodium)
1 cup So Delicious Coconut Milk
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon poulty seasoning
2 cups Daiya cheddar style shreds
1/2 cup dairy-free yogurt cheese
1/2 teaspoon vinegar

Topping:
2 cups Corn Chex, crushed
2 tablespoons dairy-free margarine, melted

Directions:

Boil the potatoes in a large pot, until fork tender.  Allow them to cool, then peel and grate the potatoes. 

In a large saucepan, heat the canola oil over medium-high heat.  Add the onion and cook until the onion is softened, about 5-6 minutes.  Stir in the millet flour and cook, stirring constantly, for another 30-60 seconds.

Combine the chicken broth and the coconut milk and slowly whisk it into the flour mixture.  Add the salt, pepper, and poultry seasoning. Bring the mixture to a boil and then reduce heat to medium and cook, stirring frequently, until the mixture has thickened slightly.  It should take about 5 minutes.

Remove the saucepan from the heat and stir in the Daiya cheese until smooth. Fold in the potatoes, until the mixture is well combined.  Add the vinegar to the yogurt cheese and stir that into the potato mixture.

In a medium bowl combine the corn chex and the melted margarine until evenly combined.  Spoon the potato mixture into a 9x13 baking pan, smoothing the top.  Top with the buttered corn chex.  Bake at 350F for 35-45 minutes (45 minutes, if you prepped beforehand and stored the potatoes in the fridge before baking them).

This recipe is featured on Make it Gluten Free Tuesdays.

Super Bowl Eats

Okay, I'm not into watching football, but I am more than happy to watch the Superbowl for two reasons: (1) food and (2) the commercials. :)  Here is the spread I made this year for the game: 

(1) Sweet Chicken Bacon Wraps.  This is Paula Deen's recipe, and it is really, really good.  And it made a ton, so I get to enjoy these tomorrow, too! I've listed the recipe below, too, but all credit goes to her!

(2) Lloyd's babyback ribs in the orginal barbeque sauce.  They are soy and gluten-free!  I know they must of just changed their recipe, because they weren't safe just a few months back when I checked. Here's the label to prove it (not a good picture, sorry):

(3) Asparagus and Ham Roll-ups with a cucumber dill yogurt dip.  YUM!  I'm the only one that ate these, but I'm also the only one that likes asparagus.  I got the recipe from here, but also have it below with my changes.

 (4) Ham and Pretzel Rollups...this was my older son's creation.  When he saw the asparagus roll-up, he asked if he could have those but with pretzels instead.  He and his little brother ate dozens of these roll-ups.  I think we have a new lunch idea!

(5) Last but definitely not least: Chili topped potato skins, these are super easy to make and they turn the potato bar into finger food..LOVE IT.  I used Hormel Chili, which is gluten-free, but NOT soy-free.  My little one had no desire to eat these, so it wasn't a problem. Of course, you could make your own chili, too.  I was just being lazy. :)

Sweet Chicken Bacon Wraps by Paula Deen
1 1/4 pounds boneless, skinless, chicken breasts (I used 2 large breasts)
1 (1-pound) package sliced bacon (I didn't quite use all of the bacon)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions 
Preheat oven to 350F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Cover a large cookie sheet with foil and spray a rack (I used a cooling rack) with nonstick cooking spray. Place chicken wraps on rack in broiler pan. Bake 375 for 25-30 minutes or until bacon is crisp.


Asparagus and Ham Roll-ups
~1 pound fresh asparagus spears, trimmed
1 tablespoon water
~3/4 pound thin slices fully cooked ham

DILL SAUCE:
1 cup (8 ounces) So Delicious Coconut plain yogurt
1/2 cup diced seeded and peeled cucumber
1 teaspoon dill weed
1 teaspoon lemon juice
Directions
Place asparagus and water in a microwave-safe 1dish. Cover and cook on high for 2-3 minutes or until crisp-tender. Immediately place asparagus in ice water; drain and pat dry.

Wrap each asparagus spear with a slice of ham, my asparagus was quite slender, so I actually put ~5 spears in each bundle.  Just before serving, combine sauce ingredients. Serve with roll-ups. Yield: 8 servings.


Chili Topped Potato Skins (adapted from Cooking For Isaiah)

4 russet potatoes
extra virgin olive oil
salt
chili
cheese (unless dairy-free)

Directions
Preheat oven to 400F.  Using a fork, poke the potatoes in a few place, then rub with olive oil and sprinkle with salt.  Bake about an hour, or until done.  Let cool slightly, then halve potatoes lengthwise and scoop out some of the potato flesh, leaving about 1/4 inch .  Rub flesh with olive oil and sprinkle with salt and bake again for about 15-20 minutes, or until crispy and golden.  Top with warm chili and cheese and return to oven to melt the cheese (about 2-3 minutes). 

Zuppa Toscana

My very favorite soup at Olive Garden was there Zuppa Toscana, so today I made it.  I used Savoy Cabbage, instead of Kale, because I got some with my bountiful basket today. It definitely hit the spot.

Zuppa Toscana

6-8 slices bacon
3/4 cup onion, finely diced (it was 1/2 onion for me)
1 1/2 teaspoons minced garlic (it was 3 cloves for me)
1 lb. bulk Italian sausage
1 large Russet Baking Potatos sliced in half, and then in 1/4 inch slices (or 2 medium ones)
4 cups Chicken Broth or stock
2 C. Kale (like I said, I used Savoy Cabbage, you could also use swiss chard, as well)
2/3 C. So Delicious Coconut Milk (I used the unsweetened this time, because that's what I had)

In a large sauce pan cook bacon over medium high heat until crispy, remove, crumble, and set aside.  Add onion to bacon drippings and cook until transparent.  Add in garlic and cook for another minute.  While the bacon, onions, and garlic are cooking, in a skillet cook the sausage until done, breaking up just like you would for ground beef. :)  Set aside. Once onions and garlic are cooked, and the chicken broth and potatoes and simmer for 15 minutes, or until potatoes are tender, but aren't falling apart.  Add the Kale, bacon, and sausage and cook for 3-4 minutes, then stir in the coconut milk and heat through.



This is Savoy Cabbage, in case you were wondering. :)



Indian Food Extravaganza

I love Indian food! The spices and flavors warm you to your soul...it really is comfort food for me.  The problem is trying to convince my family of that, they are a little bit pickier with different flavors.  So, I was off to find at least something with those flavors that at least my husband would eat. So, last night we had a feast, I ate most of it, but at least my husband ate the chicken and rice...that's a start. ;) Oh, and the naan bread, as well, so he got 3 out of 5, I guess that's passing. :)

I am in no way fantastic at cooking Indian food, so this is not authentic...I'm just an American girl trying to replicate flavors that I've had at the Indian restaurants in town...that's my warning. :) 

Clockwise from top left: Saag Aloo on top of basmati rice, Naan, Pakoras, and Indian-spiced Chicken Kebabs

For the Saag Aloo recipe, I started with this recipe, then changed it based on what I had in the house and my personal taste.

Saag Aloo
1 10oz package frozen spinach
2 cups cubed potatoes, cooked and drained.
3 tablespoons canola oil
4 cloves garlic, minced
1/2 medium onion, finely diced (I didn't have enough onion in my house, so I used 1/4 cup dried onions rehydrated in a 1/4 cup water...and it worked amazingly well!)
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper

3 tablespoons So Delicious coconut milk or other non-dairy milk

Cook spinach according to package directions, then puree until smooth in a blender or food processor.  Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in turmeric and cook for a couple more minutes.  Add in the spinach and potatoes and stir well.  Add salt, garam masala, chili powder, cayenne pepper, and milk. Heat on low for a few minutes, then serve.


With the Naan, I started with this recipe, converted it and made some cooking adjustments.

Gluten-free Naan
1/2 cup warm water
1 teaspoon yeast
1/2 teaspoon sugar
1 1/2 cups gluten-free flour or this one
1/2 teaspoon salt
1/4 cup canola oil

gf flour for dusting
oil for brushing

Mix together warm water, yeast, and sugar, and let sit 5-10 minutes, or until nice and foamy.  In a separate bowl mix together the flour and salt, pour yeast mixture and oil in with the flour and mix well.  Separate dough into six small balls (or less if you want larger pieces of Naan).  Roll out to about 1/8-1/4" thick on parchment paper, cover and allow to rest for 20-30 minutes.  Place a pizza stone on the bottom rack of oven and preheat oven to 500F. Take 1-2 pieces at a time and oil the tops and place in oven (while still on parchment paper), after 2-3 minutes, flip over, removing the parchment paper, and allow to cook for another 2 minutes.

If you would like garlic naan, simply add 1-2 cloves of mince garlic to the dough.


Pakoras are like a vegetable fritter using gram (garbanzo bean) flour. The best thing about them?  They are naturally gluten-free...no conversion needed!  (This is why I love ethnic food!)  I found this recipe, but once again modified it to work better for me.

Pakoras
Vegetable of choice (I used diced potatoes, diced sweet potatoes, and onions cut into strips, but you could use about any vegetable)
1 1/2 cups garbanzo bean flour
1 teaspoon salt
1 teaspoon chili powder
2 teaspoons baking powder
1 teaspoon cumin
1- 1 1/4 cup water
1/4 cup fresh cilantro leaves, finely chopped
canola oil for deep-frying

Mix together all of the dry ingredients (except cilantro leaves).  Pour in water, adding just enough to make a very thick batter (I used 1 cup).  Add the cilantro and mix well.  Add in a few of your vegetables coating well, remove from batter with spoon and drop into oil heated to 350-375F. I like to have clumps of 3-4 potato cubes, or 3-4 onions together to give it more substance.  Cook until golden brown, turning once. Remove with a slotted spoon and drain on paper towels.


The chicken kebabs I found as I was reading through Indian cookbooks on Amazon...I really love being able to look inside books before I buy them, because then I find the good cookbooks, like this one.  I did change the cooking method, but I give her all the credit for the recipe...it's excellent!  Oh, and of course, I modified it for our diet. :)

Indian Spiced Chicken Kebabs
1 lb boneless skinless chicken breast, cubed
skewers (I used my metal ones, if you use bamboo make sure to soak them for at least 30min)

Marinade:
3 tablespoons canola oil
1 tablespoon minced garlic (~ 2 cloves)
juice of one lime (~ 2 tablespoons)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon So Delicious Plain Coconut Yogurt

Mix together all of marinade ingredients.  Add chicken cubes and toss to cover, place in a large ziploc bag and refrigerate for 1 hour, or up to one day.

Preheat broiler to high, and also the broiler pan.  Allow chicken to come to room temp (I took my chicken out while I was making my naan bread, by the time I was ready to cook it, it was ready, too).

Thread chicken onto skewers and place on preheated broiler pan.  Cook for 6-8 minutes, turning once halfway through.

Mashed Potato Cakes and Sweet Potato Biscuits

So, I'm still on my kick for using up my Thanksgiving leftovers and today is all about the sides.  I have tons of mashed potatoes and sweet potato casserole, so here is what I did to deplete those....The mashed potato cakes are scrumptious, just like anything fried.  It's crispy on the outside and smooth and creamy on the inside.  And the sweet potato biscuits, are sweet of course, but have enough salt to balance it out and so you can still call it a biscuit.  They didn't rise much, so I was worried, but they were moist and light, and I couldn't stop eating them, mainly I was trying to get my tastbuds a chance to understand what it was eating (Sweet Potato Fries do that to me, too, something about the sweet but savory combo).  I think these biscuits would be great for a turkey sandwich...hmm maybe I should try that tomorrow. ;)

Mashed Potato Cakes (adapted from here)
2 cups left over mashed potatoes, chilled
1 egg
1 tablespoon dried parsley
1/2 teaspoon onion powder
~1/4 cup gluten-free flour
~1/3 cup gluten free corn flake crumbs
canola oil

Directions

1. Mix potatoes, egg, parsley, and onion powder.
2. If mashed potatoes are too moist, add flour, until you can easily for patties, I needed 1/4 cup
3. Form into 6 patties about 1/2" thick.
4. Dip in crumbs.
5. Saute in canola oil over medium heat, adding more as needed, until crispy and golden brown on both sides.

We ate ours with leftover gravy, and my husband (who doesn't eat leftovers) ate two. :)

Sweet Potato Biscuits (adapted from here)
1 cup gluten-free all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
2 tablespoons palm oil shortening
3/4 cup mashed sweet potatoes (I used our leftovers from our sweet potato casserole, minus the topping)
1/4 cup So Delicious Original Coconut Milk or rice milk

Directions

1. Preheat oven to 400F.
2. In a medium bowl, combine flour, baking powder, sugar and salt.  Cut in the shortening.  Mix in the sweet potatoes, and enough milk to make a soft dough (I needed 1/4 cup).
3. Turn dough out onto a floured surface, and roll or pat out to 1/2" thickness.  Cut into circles using a biscuit cutter.  Place biscuits onto a greased baking sheet.
4. Bake for 12-15 minutes, or until golden brown.

These are sweet, and I think they were extra sweet because I used the casserole leftovers...but they are like most sweet potato recipes...they are sweet, yet not sweet.  And you keep eating them because your tastebuds don't understand what's just hit them. :)

Corn Dogs, Fries, and Fries

Tonight I tried a recipe that I found while perusing different gluten-free blogs, you can look at the original recipe here.  I needed more water than what she called for in her recipe but other than that I think it's basically the same. We also had oven fries and oven sweet potato fries. And the recipes below feed ~4 people (the corn dogs are more like 2 adults, a 5 year old and a 2 year old, so you may want to double if you have 4 adults). :)

I actually made a second batch of the corn dogs tonight after the boys went to bed to freeze for quick lunches or to take to the sitter's to eat in place of regular corn dogs.  I really hope they freeze well, I guess we'll find out.

Homemade Mini Corn Dogs

1 Cup Masa flour
1/4 Cup sugar
~3/4 Cup water
4 hot dogs
vegetable oil (enough for frying)

Directions
1. Mix Masa flour and sugar in a small bowl.
2. Gradually add water a little at a time until the mixture is consistently moist and malleable, but overly wet.
3. Fill a small saucepan about 1/3 full of oil and heat on medium to medium low heat (you really don't want it too hot, start at medium and turn down once the oil heats up).
4. While the oil is heating cook hot dogs in microwave for about 30 seconds, then cut them into 5ths.
5. Coat hot dogs in the batter, so it is completely covered.
6. Place in oil, turning it as one side browns.  Once its evenly browned remove it from oil and set on paper towels to drain.

Oven Fries

1 large russet potato
1 tablespoon olive oil
1-2 teaspoons seasoned salt

Directions
1. Preheat oven to 425 degrees.
2. Peel and slice potato into wedges or shoestring fries.
3. Place potatoes in ziploc bag, add oil and salt, seal and shake
4. pour on greased cookie sheet and bake for 25-30 minutes, turning halfway through.

Sweet Potato Fries

1 large sweet potato
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon cinnamon

Directions
1. Preheat oven to 425 degrees.
2. Peel and slice potato into wedges or shoestring fries.
3. Mix sugar and cinnamon together.
3. Place potatoes in ziploc bag, add oil and sugar mixture, seal and shake
4. pour on greased cookie sheet and bake for 25-30 minutes, turning halfway through.