Author: mitchellmeals

Cinnamas Cookies

In 2021, Jeff and I entered a Christmas cookie contest for Go Bold with Butter. Jeff wanted a fun cinnamon cookie, and this was the recipe he developed, adapted from a delicious sugar cookie recipe.

I haven’t made this one gluten free yet, but if you’re making it gluten free, of course just use a gluten free flour blend with xanthan gum, plus a few tablespoons extra. 

“Cinnamas Cookies

  • Servings: about 36 cookies
  • Difficulty: medium
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Don’t chill the dough–the Red Hots tend melt out more when chilled.

Ingredients

  • 1 c. Butter, softened

  • 1 1/2 c. Sugar

  • 1/2 tsp. (1/2 dram) Super Strength Cinnamon Candy/Baking Flavoring (aka cinnamon candy oil)

  • 1 Egg

  • 2 1/2 c. Flour (or gluten free flour with xanthan gum, plus a few tablespoons extra)

  • 1 tsp. Baking Powder

  • 1/2 tsp. Salt

  • Red Food Coloring to desired color

  • 1/3 c. Red Hots cinnamon candies

  • 1/2 c. Sugar for rolling cookies

  • 1/2 tsp. Cinnamon

  • 1/2 c. White Candy Melts or vanilla candy coating, melted

Directions

Preheat oven to 350°. For the tallest cookies, line the cookie sheets with parchment paper. Beat the butter and 1 1/2 c. sugar until light and fluffy. Then add the egg and mix well. Pour in the cinnamon oil and mix well. Add flour, baking powder, and salt, and mix until combined. Add red food coloring as desired and mix well. Place the red cinnamon candies in a zippered plastic bag, then crush with a rolling pin until they’re small pieces about 1/3 their normal size. (Large pieces can melt out.) Stir the broken candy into the dough. In a small bowl, combine the 1/2 cup sugar with cinnamon and stir. Drop the dough by rounded tablespoons into the cinnamon sugar and roll around to coat. Use a cookie scoop for best results. Afterwards place the dough on the lined cookie sheet, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes until lightly browned. Do not overbrown. When the cookies are cooled, melt the white candy melts and spoon into a plastic sandwich bag. Snip off a small corner of the bag and quickly stripe the cookies with vertical lines.

 


 

“Frosting the Snowman” Carrot Cake Cookies

Haha, Jeff and I decided to enter a Christmas cookie contest in 2021 for Go Bold with Butter. I wanted something that was visually interesting but easy to create–a snowman! But how do you make a cookie look like a snowman? Then it hit me in the middle of the night when I was brainstorming–frosting! Frosting the snowman! And it could be a carrot cake cookie, so his carrot nose would be perfect! How could it not win some sort of prize, with a clever name, a cute look, delicious cream cheese frosting, and even a gluten free option? Haha, needless to say, the recipe didn’t win ANY sort of prize. Seems like the prizes all went to the cookies with coffee or alcohol in them. Haha. Oh well, I enjoyed my cookies.

If you’re making it gluten free, of course just use a gluten free flour blend with xanthan gum. Also make sure your nuts don’t say that they may contain wheat.

“Frosting the Snowman” Carrot Cake Cookies

  • Servings: 40-42 cookies
  • Difficulty: medium-hard
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Time-consuming but festive for Christmas.

Ingredients

Cookie batter:

  • 1 c. Butter, softened

  • ¾ c. Sugar

  • ¾ c. Brown Sugar, packed

  • 2 Eggs

  • 1 tsp. Vanilla

  • 2 ½ c. Flour (or 2 ¾ c. gluten free cup-for-cup flour)

  • 2 tsp. Baking Soda

  • 2 tsp. Cinnamon

  • ½ tsp. Ginger

  • ½ tsp. Ground Cloves

  • ½ tsp. Nutmeg

  • ½ tsp. Salt

  • 2 c. Grated Carrots (generally 4-6 carrots, depending on size)

  • 1 ½ c. Chopped Pecans (optionally toasted for best flavor) (check for gluten free)

Frosting:

  • ½ c. Butter, softened

  • 8 oz. Cream Cheese, softened

  • 2 tsp. Vanilla

  • 3 c. Powdered Sugar

  • 1/8 tsp. Salt (optional)

  • Orange and black food coloring

Directions

For cookie batter: Preheat oven to 350°. Beat together the butter, sugar, and brown sugar until creamy and lighter in color. Scrape down sides, then add the eggs and vanilla, and mix until combined. Add the dry ingredients (flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt) and mix well. Add the carrots and pecans and mix well. On a greased cookie sheet, spoon a rounded tablespoon in a nice circular, tall mound for the snowman’s head. Leave 1-2 inches between each mound. (The cookies will spread a little and have a cakey texture.) Bake 11-13 minutes until golden brown.

For frosting: Beat together the butter and cream cheese until creamy. Add the vanilla, powdered sugar, salt (if using), and mix until smooth. Set aside ½ cup frosting to color for the face. Color half the reserved frosting orange and the other half black.

To decorate: Frost each cookie with a circle of white frosting. Place the orange and black frosting in plastic sandwich bags and cut off a tiny corner. Then pipe an orange carrot in the middle of the cookie for a nose. Finish by piping black eyes and a smile.

(Tip: For the gluten free version, make sure to spoon the flour into the measuring cup and level off with a knife.)

 


Strawberry Daiquiris (virgin)

We loved the virgin piña coladas so much that we wanted to find another slushy drink. Haha, I’ve never had strawberry daiquiris before, but these are basically a slushy strawberry limeade. Delicious and maybe a little more complex-tasting than piña coladas, these would also be fun for a tropical-themed night.

Luckily this one is naturally gluten free.

Make it a meal with:

Strawberry Daiquiris (virgin)

  • Servings: 2
  • Difficulty: easy
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Like a tropical slushy strawberry limeade.

Ingredients

  • 12 oz. (about 2 cups) Frozen Strawberries
  • 5 Tbsp. Sugar (or to taste)
  • 1/4-1/2 c. Water
  • 1 c. Lemon Lime Soda
  • 3 Tbsp. Freshly Squeezed Lime Juice

Directions

Combine all ingredients in a blender and blend until smooth. Add more water if you prefer it thinner. Garnish with fresh strawberries and lime wheels if desired.

 


Hawaiian Chicken Skewers

This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.

If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.

Make it a meal with:

Hawaiian Chicken Skewers

  • Servings: about 15 large skewers
  • Difficulty: medium
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A bit time-consuming, but great as a main course or appetizer, warm or room temperature.

Ingredients

Sauce:

  • 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
  • 1/2 c. Water
  • 1/2 c. Orange Juice
  • 4 tsp. Minced Garlic
  • 1/2 tsp. Ginger
  • 1/4 c. Brown Sugar
  • 1/4 tsp. Red Pepper Flakes
  • Juice of Half a Lime
  • 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water

Skewers:

  • Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
  • 1 20 oz. can Pineapple Chunks
  • 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
  • About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
  • Olive Oil for pan
  • Sliced Green Onions (optional)

Directions

For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.

For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.


Piña Coladas (virgin)

These are very fun slushy drinks, perfect with tropical or Hawaiian meals like Kalua pork. Coco Lopez is the wonderful secret ingredient, but it’s not available at Smith’s anymore. You can find it at Walmart, though.

Luckily this one is naturally gluten free.

Make it a meal with:

Piña Coladas (virgin)

  • Servings: 4
  • Difficulty: easy
  • Print


Slushy and tropical.

Ingredients

  • 1 can (15 oz.) Coco Lopez Cream of Coconut
  • 2 c. Pineapple Juice
  • 8 c. Ice
  • Pineapple Slices (optional)
  • Whipped Cream (optional)
  • Maraschino Cherries (optional)

Directions

In a blender, blend Coco Lopez, pineapple juice, and ice. Pour into glasses, then garnish with whipped cream, cherries, and pineapple slices.

 

 


 

Pineapple Upside Down Cake

I’m sure this cake is wonderful with regular flour, but I’ve only made it with gluten free flour. And my family can’t tell the difference. I found the recipe after my celiac diagnosis and was very interested because it only requires 1 cup of expensive gluten free flour, most of the body and fluff of the cake comes from beaten egg whites, and it has nuts. It does take a little extra time because you have to separate and whip the egg whites. I don’t have a 9×9 pan, so I’ve used an 11×7 and it works great but needs extra time to bake.

I’m including the link to the original recipe from Taste of Home. Of course if you’re making it gluten free, just use gluten free flour with xanthan gum plus 3 Tbsp., and a little extra baking powder. Also check your nuts that they don’t say they may contain wheat.

Pineapple Upside Down Cake

  • Servings: 9
  • Difficulty: medium
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Takes a little extra time because of bringing eggs to room temperature and whipping egg whites, but it’s delicious.

Ingredients

  • 1/3 c. Melted Butter
  • 2/3 c. Brown Sugar
  • 1 can Sliced Pineapple
  • 1/2 c. Pecans (chopped or halves) (check for gluten free)
  • 3 Eggs, separated and at room temperature
  • 1 c. Sugar
  • 1 tsp. Vanilla
  • 1 c. Flour (or 1 c. +3 Tbsp. Gluten Free Flour with xanthan gum)
  • 1 tsp. Baking Powder (or 1 rounded tsp.)
  • 1/4 tsp. Salt
  • 9+ Maraschino Cherries
  • Whipped Cream for topping (optional)

Directions

In a greased 9×9 or 11×7 pan, combine butter and brown sugar. Drain pineapple and save 1/3 c. juice. Arrange the pineapple slices on top of the sugar, place cherries in the middle of each pineapple, then sprinkle pecans over all. In a large bowl, beat egg yolks until thick and lemon colored. Gradually add sugar and blend well. Blend in vanilla and pineapple juice. Then add flour, baking powder, and salt and beat well. In a small bowl with clean beaters, beat the egg whites on high until stiff peaks form. Then fold the egg whites into the batter. Spoon into the pan over the pineapple. Bake at 375° for 35+ minutes until an inserted toothpick comes out clean. Let stand 10 minutes before inverting onto a plate. Serve warm with whipped cream.

 


Restaurant Fried Chicken

When I was diagnosed with celiac disease, fried chicken basically went out the window. You could get chicken fingers, but restaurant fried chicken with bones was pretty out of the question. Then I found this recipe on Food Network–a fried chicken recipe from an actual restaurant. I’ve made it twice with gluten free flour, and it’s VERY good–I just cut the dredge recipe in half because there was so much left over the first time, and gluten free flour is expensive. The only thing is that they call for using a giant pot of oil and cooking the chicken until it reaches 180°. I’ve just used my little deep fryer (you can only fit 4 pieces of chicken at a time, tops) and cooked until it reached 165° so it stays juicy. It does take a long time since you have to break down your own chicken and fry it in batches, so maybe I’ll consider the giant pot method at some point. Some people also just fry legs or thighs, so that would take much less time than breaking down a chicken.

I love that you don’t have to marinate in buttermilk like many fried chicken recipes, it’s nice and salty, and it has a tiny amount of heat that you expect in fried chicken. When it’s fresh, it’s crunchy, but the breading on leftovers gets soft like KFC. Both are great.

If you’re making it gluten free, just use a gluten free flour blend with xanthan gum.

Make it a meal with:

  • Mashed potatoes or coleslaw
  • Corn
  • Fresh fruit or salad
  • Corn bread or French bread

Restaurant Fried Chicken

  • Servings: 16-18 pieces
  • Difficulty: medium
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Makes tons and is VERY delicious, but takes a lot of time if you break down your chicken and fry in batches.

Ingredients

  • 2 Whole Chickens, broken down into pieces (may need to cut breast piece in half if it’s huge)
  • Vegetable Oil for frying
  • 3 c. Flour (or gluten free flour with xanthan gum)
  • 2 1/2 Tbsp. Salt
  • 2 Tbsp. Pepper
  • 1 Tbsp. Garlic Powder
  • 1/2 Tbsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 2 c. Buttermilk (or 2 c. Milk with 2 Tbsp. Lemon Juice)

Directions

The chickens should be cut into 4 breasts (possibly cut the breasts in half if needed), 4 wings, 4 legs, and 4 thighs. Preheat oil in a heavy pan on the stove or in a deep fryer to 325°-340°. In a large bowl, combine the flour, salt, pepper, garlic powder, onion powder, and cayenne. In a separate bowl large enough to submerge pieces of chicken, place the buttermilk. Take the breast pieces and dredge them in the dry mixture, then dip in buttermilk, then dredge again in the dry mixture, aggressively pushing the dredge mixture into the wet chicken to make sure you get a good crust and crunch. If you’re frying in a big pot, place the breasts in first, then thighs, then legs, then wings. You may not have quite enough dredge for the last wing or two. The original recipe does say to cook for 15 minutes and check the temperature. If frying in a countertop deep fryer, only 4 pieces tops can fit. Check the temperature after 5 minutes, aiming for 165°. Once the chicken reaches the target temperature, place on a paper towel lined cookie sheet and keep warm in the oven.

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Guacamole

Whenever I’m looking for a recipe, I always start with Food Network because they tend to be tested pretty well. So this recipe comes from Alton Brown himself, only slightly modified. I love the flavor that the tomatoes bring. Just remember to let this one sit, and it’s best served room temperature.

And this one is naturally gluten free.

Make it a meal with:

Guacamole

  • Servings: 6
  • Difficulty: easy
  • Print


Let this one sit and serve preferably at room temperature.

Ingredients

  • 3 Large Avocados, cut in chunks
  • Juice of 1 Lime
  • 1/2 tsp. Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 Medium Onion, diced
  • 1/2 Jalapeno, diced (or 1 whole for more heat)
  • 2 Roma Tomatoes, diced
  • 1 Tbsp. Cilantro, chopped
  • 1 tsp. Minced Garlic

Directions

In a large bowl, toss avocado with lime juice. Add salt, cumin, cayenne, then mash with a potato masher until smooth and well mixed. Fold in remaining ingredients. Let sit at room temperature 1 hour before serving.


 

Fish Tacos

I was looking for a good non-breaded fish taco recipe. This one is nice with naturally buttery cod and a small amount of heat (don’t forget the sour cream). Jeff’s favorite part might be the slaw that you make to go with it. You can find the original recipe on Delish. It’s not crazy filling, but you can take that as an opportunity to have dessert with it, like churros.

And this one is naturally gluten free (just use corn tortillas).

Make it a meal with:

Fish Tacos

  • Servings: 3-4
  • Difficulty: easy-medium
  • Print


The fish has a fair amount of liquid while it cooks and the filets can stick to the pan, so keep an eye on them.

Ingredients

  • 3 Tbsp. Olive Oil
  • Juice of 1 Lime
  • 2 tsp. Chili Powder
  • 1 tsp. Paprika
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1 1/2 lb. Cod (or other flaky white fish)
  • 1/2 Tbsp. Vegetable Oil
  • Salt and Pepper to taste
  • Corn (or flour) tortillas
  • 1 Avocado, sliced (optional)
  • Lime wedges for serving (optional)
  • Sour Cream for serving

Slaw:

  • 1/4 c. Mayo
  • Juice of 1 Lime
  • 2 Tbsp. Cilantro
  • 1 Tbsp. Honey
  • 2 c. Shredded Purple Cabbage
  • 1 c. Corn
  • 1 Jalapeño, minced

Directions

For marinade: In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.

For slaw: In a large bowl, whisk together mayo, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Salt and pepper to taste.

For cod: In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish and cook until opaque and cooked through, 3 to 5 minutes per side. Let rest a few minutes before flaking with a fork.

Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.


Fondue

We’ve done fondue as a date and as a family activity a few times, and they’ve all been very fun. Of course traditionally it’s made with wine and Kirsch, but we leave out the alcohol and replace it with chicken broth. It’s best if you melt the cheese or chocolate before placing it in the fondue pot or slow cooker–and it’s also best if you slice everything before making the melted cheese. The cheese does tend to eventually turn into a lump after a long time of sitting, so the less sitting the better.

You can keep it simple and just dip a few things in cheese and chocolate. Or we’ve gone all out and done a cheddar fondue, Swiss fondue, hot caramel, and melted chocolate, all in the same sitting.

If you’re making it gluten free, just make sure that your items for dipping are gluten free–leave out the bread, pretzels, certain dessert items, and Rice Krispie treats if they’re made with Kellogg’s Rice Krispies (because those are made with malt flavoring).

Fondue

  • Servings: 6?
  • Difficulty: easy
  • Print


Prepare and chop all the items to dip first, then prepare the fondue.

Ingredients

Classic Fondue

  • 16 oz. Alpine Blend Shredded Cheese (or 8 oz. hand grated Swiss and 8 oz. hand grated Gruyere)
  • 2 Tbsp. Cornstarch
  • 1 c. Chicken Broth (plus more if it starts thickening while sitting)
  • 1/2 tsp. Minced Garlic (optional–I don’t usually add it)
  • Pepper to taste

Cheddar Fondue

I’ve made the cheese sauce from the macaroni and cheese recipe with a lot of extra cheese added, but I’ve also made the above classic version with sharp cheddar cheese instead of Swiss, and it turned out great.

Chocolate Fondue

  • 8 oz. Milk or Semisweet Chocolate Chips (You can use fancier chocolate bars, but chocolate chips work fine.)

Caramel Fondue

  • (You could try melting wrapped caramels, or I’ve just made a smaller batch of homemade caramel and served it hot. Recipe below:)
  • 1 c. or equal of all ingredients:
    • Sweetened Condensed Milk
    • White Corn Syrup
    • Butter
    • Brown Sugar
    • White Sugar

Possible Foods to Dip

  • French Bread or Baguettes, cut into cubes
  • Sliced Salami
  • Ham Cubes
  • Steak Cubes (can cook stew beef with a little salt and pepper)
  • Cooked Fingerling Potatoes (a little bland, though)
  • Bell Pepper slices
  • Cooked Broccoli
  • Pretzels
  • Apple Slices
  • Pear Slices
  • Fresh Pineapple Chunks
  • Strawberries
  • Bananas
  • Marshmallows
  • Brownie Bites
  • Cheesecake Bites
  • Rice Krispie Treats
  • Graham Crackers

Directions

For classic fondue: In a bowl or gallon bag, place the cheese and cornstarch, then stir or shake to coat the cheese. Then in a pot over medium heat, warm the broth and garlic but do not allow to boil. Slowly add cheese mixture one handful at a time, stirring and allowing to melt completely before adding the next handful so it remains smooth. Lastly, add pepper to taste. Place in preheated fondue pot right when you’re ready to eat.

For chocolate fondue: Microwave chocolate chips for 30 seconds, then stir. Microwave up to 30 seconds more at a time, stirring between microwaving, until smooth. Place in preheated fondue pot right when you’re ready to eat.

For caramel fondue: Place all ingredients in a heavy pan, then turn the heat to medium-low and stir constantly or it may leave chunks or specks. Heat until it reaches desired consistency. Don’t heat too long or it will start to get harder. Place in preheated fondue pot right when you’re ready to eat.