Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
4 russet potatoes (I used 5 but 2 were on the small side) 1/2 cup sour cream (vegan but I did not have any sour cream. I used Daiya Ranch dressing to top them) 2 ounces cream cheese, softened (vegan Daiya cream cheese) 2 - 4 tablespoons chicken broth, as needed (GF, YF I did not measure & used this to steam the broccoli) 6 ounces chopped broccoli florets, steamed (non-GMO if possible) 1 cup Tillamook® Medium Cheddar Cheese, grated (vegan Daiya cheddar shreds)
1 green onion, sliced
8 slices cooked bacon, crumbled (GF)
Preheat oven to 375 degrees F.
Using a fork, pierce the potatoes all over. Cook the potatoes until tender.(See this link for the instructions I like best for making a perfect baked potato.)
Or you can simply use the “baked potato” function on your microwave if you prefer. (I used the "potato" function on my microwave for the 1st time, it was pretty cool. I know microwaves are not healthy but my conditions require shorter prep times. The irony! - my conditions are exactly why I should be as healthy as possible but this is real life and things don't always go according to plan) back to the instructions!
Cut the potatoes in half and scoop out the insides into a medium sized bowl. Reserve the potato shells and place on a baking sheet.
Combine the potato insides with the sour cream and cream cheese and mash using a fork or a potato ricer. Stir in the broth as needed until you reach your desired consistency. Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese. Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted. (I did not bake them at all, the next time I might - time permitting) I TOTALLY RECOMMEND THIS RECIPE!!! This is how it turned out!
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…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…