This is one of my freezer crock pot cooking meals that I used in this post over at my other blog, Loving My Nest. Check it out!
Bacon Wrapped Chicken with Rosemary
6 Pieces of Chicken (I used boneless skinless breasts) 6 Slices of Bacon Olive Oil Minced Garlic Black Pepper Rosemary
Brush chicken with oil, season with pepper and a generous amount of rosemary and minced garlic. Wrap with bacon. Put into a gallon zip lock bag and freeze. Thaw. Cook in oven at 350 degrees for 45 minutes (or until done), or cook in crock pot on low for 5-6 hours or high for 3-4 hours (or until done).
We had a visit with Landon’s allergist today. He’s doing good, and getting close to his “anniversary” of his testing where he’ll be re-tested for his allergies. I’m trying to not get my hopes up, but am very anxious to see if he’s outgrown any of his allergies. It would be nice to have a few foods back. Tomatoes, soy or wheat… those would be on the top of my list (like I have a say in the matter…).
On a much happier note, we have a new addition to our family!! Riley was born on September 6th. I was a bit fearful nursing him the first few days. So far there is no sign of any food allergies, at least through my breast milk. I’m hoping and praying that it stays that way. It has been an adjustment having two small children – Landon is in total love with “his” baby brother, and has been a great help so far.
So on to the “good” stuff!! I’ve been wanting blueberry muffins for the last week. Though I could have the allergy filled kind, I would have to eat it in hiding. Blueberry muffins would make a great addition as a breakfast option as well. I found a recipe here and tweaked it to be allergy free for us. They were yummy!
We have longed for an easy way to make good and cost effective ice cream for our whole family to share. With our Cuisinart 1-1/2-Quart Automatic Ice Cream Maker it is very easy to experiment, because in 20 min you can taste your result without cranking!
This recipe is donated from my (Jessica’s) mom. She suffers from gluten sensitivity and whenever we go over she always makes super yummy things that are safe for Landon to eat as well. This is a cobbler recipe that is super delicious. We’ll make it soon at add a picture (or make her take a picture next time she makes it!).
Gluten Free, Dairy Free, Egg Free Berry or Peach Cobbler
Author: Denise Brightwell
Recipe type: Dessert
Gluten free Peach or Berry Cobbler
FILLING for Berry Cobbler
8 cups assorted berries, fresh or frozen
1 ½ cups sugar
⅓ cup tapioca
½ tsp cinnamon
¾ cup water
1 Tbsp lemon juice
FILLING for Peach Cobbler
2 cans (29oz. ea.) sliced peaches
¼ cup tapioca
½ tsp cinnamon
TOPPING for either cobbler
2 cups of your favorite gluten-free flour blend
1 tsp xanthan gum
¼ cup sugar
3 tsp baking powder
½ tsp salt
½ tsp cinnamon (for peach)
¼ cup Earth Balance Natural Buttery Spread, soy free (or other butter or margarine that you can tolerate)
½ cup milk
Preheat oven to 375 degrees.
Place fruit (including all liquid) in 13×9 baking pan.
PEACH: Sprinkle tapioca and cinnamon over all the fruit, covering evenly. Set aside
BERRY: Whisk together the sugar, tapioca and the cinnamon in a saucepan. Add the water and the lemon juice, and bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour it over the berries in the 13×9 baking pan, and set aside.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter or margarine until the mixture consists of coarse crumbs.
Pour in the milk and stir with a fork until the dough clings together.
Drop chunks of the dough by heaping tablespoonfuls onto the fruit mixture, until all the dough has been used.
Sprinkle 2 Tbsp. Sugar over entire top of cobbler.
Bake for 45 – 60 minutes, or until the topping is golden brown and the bread is done. Cool slightly, and serve either warm or cool, plain or with vanilla ice cream on top.
Luck for you pregnancy makes me want all kinds of yummy foods, which requires new experiments and yummy results! The latest creation was carrot-less carrot cake (since Landon can’t have carrots). It was pure heaven! It came out much more moist than a traditional carrot cake – but it might have been due to the fact that we cut into it about 5 minutes after it came out of the oven. If we had let it cool down a bit it might have done better. It had the texture of a more firm bread pudding, without the liquid. Regardless it was delicious.
1 cup rice flour 1/2 cup tapioca flour (next time I will try millet or sorghum – it might give it more body) 2 t baking powder 1 t baking soda 1 1/2 t ground cinnamon 1/2 t ground nutmeg 1/2 t salt 1 t xanthan gum 1/2 cup canola oil 1 cup brown sugar 1 1/2 t Ener-G egg substitute (mixed with 2 T warm water) 1/2 cup unsweetened apple or pear sauce (we used pear) 1 1/2 t vanilla extract 3 large carrots grated (about 1 1/2 cups if you can do carrots) 3/4 cup crushed pineapple, drained 1/2 cup chopped walnuts (optional) 1/3 cup unsweetened flaked coconut (optional)
Preheat oven to 350° F. Oil a 9 x 13 inch baking dish. Mix flours, baking powder and soda, spices, salt and xanthan gum in a medium bowl. In a large bowl cream the oil and sugar. Add egg replacer, apple or pear sauce, vanilla, carrots and pineapple and stir well. Add the dry mixture to the wet and stir. Add walnuts and coconut if desired and stir again. Pour the batter into the baking dish and bake about 35 minutes.