Brown Butter Pecan Granola aka "Christmas Granola"

Brown Butter Pecan Granola

from Mel's Kitchen Cafe

I made 6 double batches of this granola to give as neighbor gifts this Christmas.  The orange zest and cinnamon make it perfect for this time of year.  I left out the dried cranberries but I'm sure they would be a delicious addition. 

Boursin Cheese Baked Tik Tok Pasta (GF, DF)

Boursin Cheese Baked Tik Tok Pasta (GF, DF)

adapted from Modern Honey

serves 6

1 (6 oz) Boursin dairy-free garlic & herb cheese spread 

16 oz pkg grape tomatoes

2-3 T olive oil

4 t garlic, minced

salt and pepper

1/2 t red pepper flakes

12 oz pkg Jovial fusilli pasta

1/2 c pasta water, as needed (reserved from cooked pasta)

1/4 c fresh basil 

1 c fresh baby spinach, chopped

16 oz turkey sausage, browned

Preheat oven to 375 degrees.  Add tomatoes to a casserole dish, drizzle with olive oil, salt, pepper, garlic and red pepper flakes.  Toss to coat well.  Make a space in the center and add the cheese round to the center of the dish.  Bake in the oven for 30 minutes.

While baking, bring a large pot of generously salted water to a boil.  Add pasta and cook according to package directions.  Before draining, reserve 1/2 c of water and set aside to add to sauce.  

When tomatoes are done roasting, use an immersion blender to blend mixture until smooth.  Add pasta, basil, spinach and browned sausage.  Stir to combine all ingredients.  Add some of the reserved pasta water to desired consistency.

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Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

slightly adapted from Just Ingredients 

Serves 6

Ingredients:

2 lbs flank steak

1 orange bell pepper, sliced

1 red bell pepper, sliced

1 small red onion, sliced

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1/2 t. paprika

1/2 t. cumin

2 t. salt

1/2 t. black pepper

2 T avocado oil, divided

1 T. coconut aminos

2 limes, juiced

grated cheese, cilantro, salsa, sour cream and avocado for garnish 

Instructions:

Preheat oven to 450 degrees.  Combine all spices.  Reserve half of the spice mixture for the veggies.  Mix  the other half of the spice mixture with 1 T oil, coconut aminos and lime juice and pour over the flank steak in a ziploc bag.  Let it marinate for 10-30 min.  Meanwhile, combine sliced veggies with the remaining 1 T. oil and spice mixture and spread around the sides of a sheet pan.  Place steak in the center of pan.  Cook for 20-30 min until steak reaches approximately 145 degrees (medium).  Remove steak from pan and let rest on cutting board for 5-10 minutes before slicing in thin slices, against the grain.  Mix with veggies and serve on tortillas.  

Peach Crisp (GF, DF)

Peach Crisp

Serves 8-10

(adapted from Minimalist Baker and Sally's Baking Addiction)

Filling:

10 peaches, peeled and sliced

2 T. fresh lemon juice

2/3 c. granulated sugar

1/3 c. maple syrup

2 t. vanilla

3 T. cornstarch

1 t. cinnamon

Topping:

2 c. gluten free oats

1/2 c. almond meal

1/2 c. gluten free flour 

1/2-1 c. chopped pecans

1/4 c. brown sugar

1/4 c. coconut sugar

1/4 t. salt

1/2 c. coconut oil

Peel and slice peaches.  Add remaining filling ingredients and stir to combine.  Spread in the bottom of a 9x13" baking dish.  Combine topping ingredients and crumble over the peach filling.  Bake at 350 degrees for 30-35 min or until bubbly.  Serve warm with vanilla ice cream.

Sweet Potato Green Curry Bowls (GF, DF)

Sweet Potato Green Curry Bowls

adapted slightly from Kelsey Nixon

serves 6

1 lb. chicken breasts, cut into 1/2" pieces

1-2 sweet potatoes, peeled and diced (about 2 cups)

3 T. green curry paste

1-1 1/2 t. salt

3 (14 oz.) cans light coconut milk

3 c. broccoli florets or other vegetables (bell peppers, cauliflower, zucchini, etc)

1/4 c. fresh cilantro, chopped

Juice from lime wedges, for serving

Cooked Jasmine rice, for serving

Chopped peanuts, for serving

Heat olive oil in a large skillet over medium high heat.  Add chicken pieces, seasoning liberally with salt and pepper.  Pan fry for 10 minutes until golden brown.  Transfer to a plate and set aside. In the same skillet, add the sweet potatoes, curry paste, salt and coconut milk.  Simmer 5-10 minutes until potatoes are fork tender.  Return the chicken to the skillet and add the broccoli, simmering for 3 minutes until bright green and tender.  Serve in a bowl over rice.  Top with cilantro, lime juice and chopped peanuts.

Banana Bread Bars with Browned Butter Frosting

Banana Bread Bars with Browned Butter Frosting
Tried and True Moms

Cake:

1 1/2 c. sugar

1 c. sour cream

1/2 c. soft butter

2 eggs

 1 3/4 c. ripe bananas

2 t. vanilla

2 c. flour

1 t. baking soda 

3/4 t. salt 

Frosting:

1 c. butter, browned

6-8 c. powdered sugar

6 T. milk

1 T. vanilla

Preheat oven to 350 degrees.  Cream together sugar, sour cream and soft butter until light and fluffy.  Add eggs, banana and vanilla and mix well.  Add remaining dry ingredients and combine for 1 minute.  Bake for 28 minutes in a half sheet jelly roll pan, sprayed with non stick spray.  For frosting, heat butter over medium low heat, stirring often, until foamy.  Continue to stir until butter turns a deep golden brown color with brown specks and smells nutty and rich (about 5 minutes).  Mix butter with remaining ingredients and pour over slightly cooled, but still warm, banana bread bars.  

Sissy's Cookies

Sissy's Cookies

Yield:  approx 36 cookies

Tried and True Moms

Cookies:
1 1/2 c. (3 sticks) butter

2 c. sugar

3 eggs

2 t. vanilla

4 to 4 1/4 c. Kamut flour

2 t. baking powder

1/2 t. salt

1/2 t. almond extract

Glaze:

4 c. powdered sugar

1/2 t. almond extract

1/2 t. meringue powder

1/4-1/2 c. milk, to desired consistency to dip cookies

Cream together butter and sugar until well incorporated.  Add eggs and vanilla.  Mix well.  Add flour, baking powder, salt and almond extract.  Mix just until dry ingredients are combined.  Scoop dough onto cookie sheet. Bake at 350 degrees for 10-12 minutes (depending on how big you make the cookies).  Let cool.

Combine glaze ingredients.  When cookies are fully cooled, turn upside down and dip into the glaze, letting the excess drip off before letting cookies set until glaze firms.  Dip cookies a second time if you want more glaze.  Before drying, decorate wet glaze with sprinkles as desired.