Italian Rustic Cherry Pie ♥ (Gluten Free)

 I found a ton of cherries at the farmer's market, reminds me of my grandparents cherry trees growing up although they had the bright tart cherries, I got some bing cherries for my recipes. I hand pitted each one using a hack of a hard plastic soda straw and pushing it through to get the seed out. That was a task! ♥

Ingredients  ♥

For the crust 

1 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten-free flour)

½ teaspoon salt (omit if using salted butter)

1 teaspoons xanthan gum (omit if you use a blend that has xanthan)

½ cup butter (1 stick), cold - cut into small pieces

4 tablespoons milk, cold

For the filling                                                             

5 cups fresh pitted cherries

¼ cup sugar

¼ cup all-purpose flour gluten free

1 tablespoons lemon juice 

For the edges                                                              

1 large egg, beaten

2 tablespoon of turbinado sugar or granulated sugar

Directions  ♥

For the crust 

Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.

With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.

Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.

Dough should be moist and easy to roll.

Roll dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of parchment paper.

Transfer to a parchment paper lined baking sheet that has an edge that's at least ½" high. Having a baking sheet with an edge will prevent the juices from running into your oven and burning.

For the filling ♥

In a large mixing bowl, combine cherries, sugar, flour and lemon juice; spoon over pastry to within 2 -3 inches of edge to leave room for folding.

Fold pie crust edge over the filling, leaving the center uncovered.

Brush the folded part of the pie crust with beaten egg then sprinkle the edges with turbinado sugar.

Bake 50-55 minutes or until crust is golden brown and filling is bubbly. enjoy! ♥

Blackened Tilapia Tacos with Cilantro Avocado Sauce

 Ingredients

1.5 lbs tilapia fillets

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon brown sugar

1/4 teaspoon cayenne pepper

2 tablespoons canola oil

12 corn tortillas

For the Slaw:

1/2 red cabbage, sliced thin

1/2 cup cilantro

Juice of 1 lime

For the Avocado-Cilantro Sauce:

1/2 cup sour cream

1 ripe avocado, pitted and skinned

1/4 cup cilantro, chopped

Juice of 1 lime

1 jalapeno, chopped and seeded

Salt, to taste

Directions

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.

Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.

Combine all of the Slaw ingredients in a large bowl and mix well.

Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia  Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the tilapia into 2-3" pieces. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Enjoy!

Summer Burrata Grilled Tomato Salad ♥

 Perfect for Summer! ♥

Ingredients ♥

(1lb) cherry tomatoes

2 tbsp olive oil

1 tbsp Balsamic vinegar

pinch of salt and pepper

(5oz) burrata

1 cup fresh basil

Directions ♥

Drizzle the tomatoes with olive oil and balsamic.

Grill over high heat for 10-15 minutes until charred and blistered.

Season with salt and pepper then drizzle with more olive oil and Balsamic.

Serve with burrata and fresh basil. enjoy! ♥

Russian Easter "Kulich" Dessert ♥

This is a traditional russian easter sweet bread. Here's my low fat version of my Grandma Katrina's recipe enjoy! ♥

Ingredients  ♥

1 pkg. active dry yeast
1/4 cup warm water 
1/4 cup low fat margarine, softened 
1/4 cup sugar 
1 teaspoon salt 
1/4 cup milk, scalded 
2 1/4 cups all purpose flour 
1 egg, slightly beaten 
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom 
1/4 cup chopped candied red cherries 
1/4 cup chopped candied green cherries 
2 tablespoons chopped toasted almonds 
3/4 cup confectioners sugar 

4 teaspoons milk

Directions ♥
Soften yeast in the warm water.
Put butter, sugar, and salt into a bowl; add the scalded milk and stir until butter is melted.
Cool to lukewarm.
Beat 1/2 cup of the flour into milk mixture.
Stir in the yeast, then beat in egg, extract, and cardamom.
Add remaining flour gradually, beating thoroughly after each addition.
Cover; let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down dough; let rise again until almost doubled, 30 to 45 minutes.
Turn dough onto a lightly floured surface.
Distribute cherries and almonds evenly over dough; knead about 15 times.
Shape dough into a ball and put into a well-greased 1-pound coffee can.
Cover; let rise again until doubled, 30 to 40 minutes.
Place can on a baking sheet, if desired.
Bake at 350°F 45 minutes, or until bread is well browned.
Cool in can 10 to 15 minutes, then turn out onto a wire rack to cool completely.
Blend the confectioners' sugar and milk until smooth.
Spoon icing over Kulich and allow it to drip down sides. I like to add little multi-colored sprinkles to the tops. enjoy! ♥

Ettika Jewelry Review ♥

 I am pleased to announce that I am partnering with Ettika. They have chosen me to be an ambassador for them, my reviews can be seen on their website.

I got my beautiful Crystal Chain Tennis Bracelet from them, I must say its amazing! It's gorgeous, sturdy, and very sparkly, what girl doesn't want some sparkle? 

You too can click on the link and get some amazing deals they are offering! 

At Ettika, they believe in the strength and beauty of every woman. Their mission is to create a vibrant community where voices are uplifted, stories are shared, and achievements are celebrated. Together, they honor the unique journeys of women from all walks of life, fostering connections that inspire and empower.

Join them in celebrating the essence of womanhood through collaboration, support, and joy. Let’s uplift one another, honor individual identities, and embrace the power of our collective spirit. Together, we can make a difference and redefine modern womanhood because when women come together, amazing things happen. Confidence is a women’s best accessory and jewelry adds the perfect finishing touch. ♥

The Jewelry Junkie ♥

 I recently collaborated with The Jewelry Junkie and got some of their products on their website, just click on the link above for information on how you can get this unique designed jewelry! They are handcrafted and beautiful! 

• The Jewelry Junkie has recently partnered with SafeHaven of Tarrant County, an organization dedicated to ending domestic violence through safety, support, prevention, and social change.
•  SafeHaven provides comprehensive services, including emergency shelters, counseling, legal aid, and education programs, to empower survivors and promote healthier communities. 
• This partnership aligns with The Jewelry Junkie’s mission to give back to impactful causes, ensuring that a portion of each sale supports Safe
• Haven’s vital work in creating a safe and supportive environment for those affected by domestic violence. For more information, visit SafeHaven of Tarrant County.

Follow them on Facebook The Jewelry Junkie

Email:

marketing@thejewelryjunkie.com sales@thejewelryjunkie.com

Loaction:

405 W. Kennedale Pkwy,

Kennedale, TX 76060

Gluten Free Pumpkin Bread ♥

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups  granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

                                                  WET INGREDIENTS

▢1 cup  pumpkin puree

▢2 large eggs

▢1/3 cup  milk I use almond milk

▢1/3 cup  neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions 

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.  I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥

Healthier Slow Cooker Reuben Sandwiches ♥

 St Patrick’s Day is coming up, I am making a low sodium version of the classic Reuben Sandwich with homemade Russian Dressing! ♥

Ingredients ♥

2½-3 pounds pre-brined corned beef with the packet

I used  Meijer Corned Beef Flat Cut Low Sodium

1 – 1¼ cups water adjust as needed

Corned beef cooking directions

Place the corned beef in the crock-pot, fat side up.

(Do not rinse first.) Sprinkle with the spice packet.

Add 1 cup of water,

or just enough to be about 1/2" up the side of the roast.

Cook on LOW for 8 hours,

taking care not to overcook or the meat will begin to fall apart.

(Still delicious, but not sliceable.)

If you prefer your corned beef to fall apart,

simply cook it a little longer.

Now let's make the Reuben!

Russian Dressing

1 tablespoon onion, finely minced

1 cup light mayonnaise

¼ cup ketchup

3 tsps. prepared horseradish

1 tsp Worcestershire sauce

½ tsp paprika

½ tsp salt

Ingredients for the Reuben ½ tsp olive oil 6 slices rye bread or gluten free bread 2 Tbsp. smart balance margarine room temp 1/2 cup sauerkraut, drained 6 slices Swiss cheese Directions ♥ In a bowl combine all the ingredients for the Russian Dressing,

set aside.

In a skillet, over medium heat, add oil.

Once hot, add the meat and cook just until heated. Lightly butter one side of each slice of bread.

Place the bread (margarine side down) on a plate. Add the toppings to each sandwich:

Spread the dressing, top with the meat, cheese and sour kraut.

Close bread slices to create a sandwich. In a hot cast iron skillet,

cook sandwiches over medium heat 4-6 minutes,

flipping once. Cook until the cheese melts and the bread is crispy.

Southern Thanksgiving Menu 2023 ♥

  Thanksgiving is tomorrow!  Here are pics from last years Thanksgiving, I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving! even though it will be a little different this year!♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Skinny Mini Pecan Pies

Homemade Gluten Free Broccoli Cheese Soup ♥

 I love the brisk cold days and I love the feeling of warm soup, this is a great homemade gluten free broccoli and cheese soup, who doesn't love cheese?

Ingredients ♥

1 tbsp. + 4 tbsp. margarine divided

1 small or medium sweet yellow onion diced small

1 clove garlic peeled and minced finely

1/4 cup Gluten Free Flour( I use Bob’s Red Mill )

2 cups low-sodium vegetable stock chicken stock may be substituted

2 cups half-and-half

2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems

2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 tsp salt to taste

3/4 tsp freshly ground black pepper to taste

1/2 tsp smoked paprika or regular paprika optional and to taste

1/2 tsp dry mustard powder optional and to taste

pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing

Directions ♥

In a small saucepan, add 1 tablespoon margarine, the diced onion, and sauté  over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

In a large heavy-bottom pot  add 4 tablespoons margarine, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or the soup will never thicken properly later.

Slowly add the vegetable stock, whisking constantly.

Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.

Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.

Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the soup simmers, grate the cheese. It’s important to use high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it.  After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Serve with Gluten Free Crusty Bread. Soup will keep airtight for 5 to 7 days in the fridge. Or freezes for up to 3-6 months!