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
Today has been the longest day ever and it's not over! lol I literally have been on my feet pretty much since I woke up at 5AM. I did my usual Mommy routine, got The Lil Chef together did my 46:02 mins of exercise and then starting prepping for Thanksgiving. I definitely underestimated the butternut squash. I figured because they were small I needed more of them.....NO! I ended up with way more than I expected. It took me like 3hrs to slice and dice them. (for whatever weird reason I can not sit down and cook, cut, chop, what have you so that's how I ended up on my feet forever.) I have the onions prepped for the garlic corn, I stumbled on something new (for me) with the chicken, took out the greens and green beans from last year (don't judge, it's just more I don't have to make from scratch) I made the "real" mashed potatoes & I could not stop eating them lol. I'm currently waiting on The Lil Chef to shred the cheese for me for the mac n' cheese, I'll make that tomorrow! I also wanted to prep the candied bacon tonight but my hip went out and I'm not feeling too swell. I think I need to recuperate and try it again tomorrow.
In the process of slicing and dicing. I usually slice them down the middle, put a little water on a plate, lay them face down and microwave them for 6-10mins depending on how big or small they are to soften them up.
Finally done dicing!!!
Way more than expected!!!
I added (I do not measure) kosher salt, my secret ingredient... a dash of black pepper, cinnamon, vanilla, smart balance, maple syrup, and brown sugar.
I mixed it together and added more brown sugar and maple syrup. It's in the fridge waiting to be baked tomorrow and then once it's out the oven and cooling I will add more brown sugar and maple syrup. It's alot I know but it tastes AMAZING!!!
Roasted Chicken Thighs will be the meat besides the candied bacon. I was lazy, I didn't take the skin off, the skin came off of one and that piece will be my mom's lol.
My dry chicken rub. I pretty much mixed all my seasonings together. The most important spice is most definitely the Turmeric!
Ok this was the new part for me... I saw on a post on Pinterest the last time I made roasted chicken quarter legs to rub with oil then season.... I didn't do that but it made me think about it this time. I mixed the last of the smart balance and olive oil with a "kitchen" tablespoon of the dry rub, it was good but I put just a smidget more.
I coated both sides of the chicken with my "marinade" or liquid rub as I like to call it. :-) This is now sitting in the fridge as well waiting to be roasted tomorrow. Hopefully this will turn out GOOD!
Of course I'll post more of my cooking adventures tomorrow.
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…