Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
So I made the Chicken and Spinach Pasta Bake last night and it was interesting (not in a bad way.) Of course I switched up the directions a little. The instructions to me were a little more complicated than it had to be. I'll show you what I did. I forgot... I actually forgot to season this when I made it and it turned out great for no seasoning.
I used fresh baby spinach instead of frozen, I used one fresh tomato, I diced one whole onion ahead of time.
I cooked the chicken 3/4 of the way prior to putting it in the oven
This is the cream cheese substitution, well my version. The substitution can be looked up and it is in one my my previous posts.
I sauteed the onions on the stove instead of in the oven as directed.
This is my cream cheese substitution with the onion and chive seasoning.
I mixed it altogether and I think it could be good like this without going in the oven.
In the casserole dish (obviously lol.)
I couldn't find the GoVeggie Mozzarella cheese in time to make this so I used Cabot LF Cheddar cheese.
This is the final result. I baked it for 25 mins just to make sure the chicken was done all the way thru and to melt the cheese.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…