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
I had so many plans to make an "official" burrito bowl, hence the recipes I've posted previously. I was really craving another "taco salad burrito" but I promised myself I'd attempt to make a burrito bowl and voila!
Simple Ingredients: spicy guacamole & black beans from Aldi, lime juice & tomatoes from Giant Eagle, Cabot lactose free cheddar cheese, mild pico de gallo, & shredded lettuce from Walmart, 0% Chobani greek yogurt from Marc's and last but not least brown Success Rice in a bag (rice in bags is not my usual but I'll take it if I don't have to wait 45 mins!) from Bj's Wholesale.
I was too lazy to get a regular pot so I grabbed the pan and I actually like this method better.
And the layering begins. I didn't look at any of the recipes I saved, looked up, or posted so I winged it. Brown rice, guacamole, black beans (I did heat them up)
Splashes of lime juice as I went along. Pico de gallo with the juice. I added extra tomatoes to the pico de gallo. Shredded lettuce (which I had no idea where to put so it ended up around the tomatoes)
Finally, I put a large dollop of greek yogurt on top, shaved cabot on top of that, it was a little plan so I added more black beans to jazz it up and no it still didn't the way I anticipated it would lol!
Much better from the side! :-D
Ok, so these two pictures are the encore to the above pic. It was really really good! You see I was not going for presentation. I think it actually tasted better with the lettuce more towards the bottom.
Sometimes you need to take away from meat, even non red meat, let your body rest.
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…