Gluten-free chili cheese dog bake

July 31, 2012 by

You will need:

  • 2 cans organic chili
  • 6 gluten-free beef hot dogs
  • 6 gluten-free tortillas (brown rice tortillas)
  • shredded cheddar cheese
Here are the brands I used:
Amy’s organic chili- 1 can spicy, 1 can black bean chili
Ezekiel tortillas (this brand has the best bread too). The sprouted grain tortillas we used are NOT gluten-free but they make brown rice tortillas that are gluten-free you can use.
Klement’s gluten free beef hotdogs with no msg

Spread one can of chili on the bottom of a greased pan. Next roll tortillas around hotdogs and layer on top of chili. Spread another can of chili on top of tortilla rolled hot dogs, then sprinkle with cheese. Cover with foil & bake at 425° for 30 minutes.

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Filed Under: appetizers, gluten-free, It's What's For Dinner, meals Tagged With: , , , , ,

DIY dinosaur toothbrush holder

July 30, 2012 by

Saw this idea in Family Fun magazine (which is my go-to magazine for fun projects to do with the kids), and had to try it!

You will need:

  • 1 cheap, hollow, plastic dinosaur
  • 5/8 drill bit
  • drill

Depending on the thickness of your toothbrushes, you might be able to use a smaller drill bit. Ours were pretty thick, as I think most kids toothbrushes are. All you do is drill the holes right through the dinosaur! Pretty simple. The kids thought this was super cool. Family Fun had suggested using a craft knife, but I thought this would be easier.

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Strawberry rhubarb crumble, take 2

July 29, 2012 by

A while back I posted a strawberry rhubarb crumble using oats, which was delicious, but still lacked the “crumble” I was craving. So here is take two (still using honey instead of sugar), with a dough-ier crumble.

You will need:

For the crumble

  • 1 1/3 cup unbleached flour
  • 1 tsp baking powder
  • 1/3 cup honey
  • 1 stick of butter, melted
  • zest from an entire lemon
For the filling
  • 1 1/2 cup rhubarb, chopped
  • 2 cups strawberries, chopped
  • 1/2 cup honey
  • juice of one lemon
  • 1 teaspoon salt
  • 3 tbsp cornstarch

Sir together flour, baking powder, butter, lemon zest & honey. Mix until it becomes crumbly, then refrigerate until you are ready to use it. Next mix together rhubarb, strawberries, lemon juice, salt, cornstarch & honey. Pour fruit mixture into a greased 9×9 pan, then top with crumble pieces. Bake at 375° for 40 minutes, then broil an additional 5 minutes on low.

This is a prefect way to use up all that rhubarb from your garden or the farmers market!  I definitely achieved the crumble I was going for and the lemon really wows your tastebuds. It tastes like rhubarb/strawberry goodness, topped with lemon bars. Serves well with vanilla ice cream.

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Mini buffalo chicken balls

July 28, 2012 by

You will need:

  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1/3 cup your favorite hot sauce
  • 1 pound ground chicken
  • 2 eggs
  • 1/2 celery stalk, minced
  • 3/4 cup bread crumbs
  • 1 teaspoon salt

Drizzle olive oil into a 9×13 baking dish and use your hand to evenly coat the surface. Combine butter and hot sauce in a saucepan over low heat, whisking until mixed. Remove from heat and allow to cool for 10 minutes.

Combine chicken,hot sauce mixture, eggs, celery, bread crumbs and salt in a large mixing bowl and mix by hand. Roll mixture into balls and place in prepared baking dish. Roast 15 to 20 minutes on 450°.

Serve with additional celery, hot sauce & blue cheese dip.

Here’s another one of those WOW your hubby dishes! I am totally going to whip these up again when football season comes around. I served ours using Tastefully Simple’s bold & buffalo blue cheese dip mix, which unfortunately they don’t make anymore. I should have stocked up because it was one of my favorite products. *note I found the original recipe in Real Food magazine, spring 2012.

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Filed Under: appetizers, It's What's For Dinner, meals, sauces Tagged With: , , ,

Artichoke & spinach stuffed mushroom caps

July 27, 2012 by

You will need:

Sauté mushrooms in a little olive oil, on low heat, until tender. Wait for them to cool, then chop off stems.

On medium heat, whisk together milk, butter, cheese and artichoke and spinach dip mix. Then add one tablespoon of flour and cornstarch at a time until you reach a thick consistency.(I used about 4 tablespoons of each) You must continuously stir to avoid burning.

Scoop mixture into the caps of mushrooms and place in a greased pan. Top with additional cheese and bake for 20 minutes at 300°.

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Filed Under: appetizers, It's What's For Dinner, meals Tagged With: , , , ,
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