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
1/4 teaspoon nutmeg (I seriously doubt if I add this, to each it's own though)
If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant.
Season with salt and pepper and rosemary, and add chicken.
Cook until chicken is lightly browned and coated in cooking juices.
Pour in chicken broth and lemon juice, and stir together, then pour in heavy cream.
Reduce stovetop heat to medium-low and stir in parmesan cheese. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
Add gnocchi and spinach to the mixture and cook until warmed through and coated in sauce.
Remove rosemary sprigs and serve immediately, garnished with more 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…