Gluten Free Garlic and Herb Biscuits

This biscuit recipe is very easy to make even for the inexperienced baker.

Gluten Free Garlic and Herb Biscuits

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Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 10

Equipment

  • Measuring spoon
  • Measuring cup
  • Pastry cutter or fork
  • Sheet pan
  • Parchment paper
  • Rolling Pin
  • Biscuit cutter
  • Silicone brush

Ingredients
  

Biscuits

  • 2 cups GF flour see below
  • 6 TBSP grass fed butter cubed and cold⠀
  • ¾ TBSP milk I used unsweetened almond milk⠀
  • 1 tsp xantham gun omit if the flour you use has it⠀
  • 1 tsp sea salt⠀
  • 1 tsp baking powder ⠀
  • ½ tsp baking soda⠀
  • ½ tsp garlic powder⠀
  • 1 TBSP fresh minced or 1 tsp dried parsley and rosemary⠀
  • 1 TBSP grass fed butter + 1/2 TBSP milk⠀

Flour Blend

  • 1 cup white rice flour
  • ½ cup potato starch
  • ½ cup tapioca flour
  • 1 tsp xanthan gum

Instructions
 

  • In a bowl mix together all the dry ingredients. ⠀
  • Add in cubed butter and mix in with two forks or a pastry cutter until you have coarse crumbs. ⠀
  • Mix in 3/4 cup of milk and combine. If the dough looks dry add a tablespoon of milk to moisten. ⠀
  • Put the dough on a floured surface and form a rectangle. Fold into thirds then flatten into a rectangle that’s about 1/2 – 3/4 inch thick. ⠀
  • With a 2-2 1/2-inch biscuit cutter cut the dough and place biscuits on a prepared sheet pan. ⠀
  • Re-roll scraps as needed to make more. You can make them as thick or thin as you like. The dough makes 10-12 thin and 6 thick. ⠀
  • Refrigerate the dough for at least 30 minutes. When ready to bake preheat the oven to 425. ⠀
  • Brush the top of the biscuits with butter and milk. Bake for 15 minutes if thin or 20 minutes of thick.
  • Once done baking brush more melted butter and serve.

Notes

This is easy to make dairy free or vegan by using ghee or coconut oil. They may come out more like drop biscuits but still delicious.
Don’t skip the xanthan gum. I tried making this without it and it makes a big difference.
When cubing the butter and rolling the dough either run your hands under cold water or have a bowl of ice water nearby to cool your hands down. Your hands are naturally warm and could melt the butter.
Keyword baked goods, biscuits, gluten free, gluten free biscuits, herb and garlic, herb and garlic biscuit

Mom’s Baked Chicken

Mom’s Baked Chicken

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Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course
Cuisine Jamaican
Servings 6

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Whisk
  • Sheet pan
  • Parchment paper
  • Silicone brush

Ingredients
  

  • 5 pounds chicken legs⠀
  • 1 onion quartered⠀
  • 3 stalks scallion cut in big chunks⠀
  • 5-7 pimento balls allspice berries⠀
  • I green pepper in large chunks ⠀
  • 2 tsp salt⠀
  • 4 cloves garlic smashed⠀
  • 1-2 sprigs thyme
  • 1 whole scotch bonnet pepper optional⠀
  • ½ cup ketchup ⠀
  • ½ cup bbq sauce⠀
  • 1 TBSP coconut sugar⠀
  • 1-2 tsp coconut or white vinegar

Instructions
 

  • Pre-season chicken by combining all the ingredients in a bowl and mixing well. Put the bowl covered in the fridge to marinate. This can be don’t ask far out as 24 hours or in pinch at least 30 minutes.
  • Preheat oven to 375F. ⠀
  • Remove all the aromatics from the chicken and place on a wire rack and sheet pan. ⠀
  • Bake chicken until it’s almost done (30-45 minutes). ⠀
  • Combine ingredients for the sauce (ketchup, BBQ sauce, sugar and vinegar) in a bowl and adjust to taste. The sauce should not be too sweet or acidic. ⠀
  • Baste chicken with the sauce and cook for 5 minutes. Baste and then cook another 5 minutes. ⠀
  • Remove and serve with your favorite side. It’s traditionally served with white rice.

Notes

To make this Whole30 make sure to use an approved ketchup and BBQ sauce omit the sugar and serve with cauliflower rice. The New Primal makes some great complaint sauces.
This also works great in the air fryer (cook at 400F for 15-20 minutes then baste) and on the grill (medium low heat).
Keyword baked chicken, bbq chicken, caribbean food, chicken, jamaican food, jamaican recipe, whole30

Growing up my mom didn’t enjoy cooking, but she was great at making easy weeknight dinners. One of my favorite things that she cooked was chicken legs basted in what I remember to be a ketchup sauce. I recreated it with some minor tweaks and I’m so excited to share. ⠀

Carnitas and Plantain Crisp Nachos

I love nachos. Super easy to make, shareable and can be made from ingredients found in your pantry. I did a little twist on the traditional nacho using plantain chips. ⠀

Carnitas and Plantain Crisp Nachos

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Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 8

Equipment

  • Cutting board
  • Knife
  • Can opener
  • Fork
  • Sheet pan
  • Bowl
  • Parchment paper

Ingredients
  

  • 2 bags Trader Joe’s plantain crisps⠀
  • 1 package Trader Joe’s pork carnitas ⠀
  • 1 7 oz package shredded cheddar and mozzarella cheese
  • 1 5 5 oz package goat cheese crumbled⠀
  • 1 4 4 oz can diced green chilies⠀
  • 1 can diced tomatoes ⠀
  • ½ onion diced⠀
  • 2 green onions sliced ⠀
  • I small can black olives⠀
  • 4 radishes cut into matchsticks ⠀
  • 1 avocado diced

Instructions
 

  • Preheat oven to 460F⠀
  • Cook carnitas in the microwave for 2 minutes. ⠀
  • Once cooked use two forks to pull apart. ⠀
  • Line a sheet pan with parchment paper. ⠀
  • Begin with a layer of plantain crisps, then layer in cheese, carnitas, onions, chilies and tomatoes. Repeat with the second layer. ⠀
  • Bake for 15-20 minutes. ⠀
  • Remove from oven. ⠀
  • Top with green onions, radishes and avocado. Enjoy!
Keyword nachos, plantain, plantain nachos

Pork Rind Crusted Chicken Tenders with Maple Mustard Sauce

 I usually use a seasoned flour blend to make chicken tenders, but I’ve heard of others using pork rinds instead. I decided to give this a go in my air fryer, and it makes for a super easy meal to prep, and I paired it with my super easy maple mustard sauce. This recipe is whole30 and paleo and tastes amazing. ⠀

Pork Rind Crusted Chicken Tenders with Maple Mustard Sauce

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Prep Time 10 minutes
Cook Time 12 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Equipment

  • Measuring spoons
  • Mixing bowl
  • Whisk
  • Air Fryer
  • Tongs

Ingredients
  

  • 3 pounds chicken tenders⠀
  • 2 bags of pork rinds⠀
  • 1 egg⠀
  • A pinch of salt⠀
  • ¼ cup mustard⠀
  • ¼ cup maple syrup⠀
  • pinch of salt

Instructions
 

  • Open a corner of the pork rinds bag and squeeze to crumble to pork rinds. You can crumble them in a food processor if you wish.⠀
  • Preheat air fryer to 400F.
  • In a bowl whisk an egg with a pinch of salt. In another bowl place crumbled pork rinds. Have a tray available for breaded tenders.
  • Having the assembly line makes things go faster.
  • Have an egg hand and a pork rinds hand. First dip tender in the egg mixture then let drip and roll in pork rinds.
  • Once done, place in the air fryer and cool for a total of 12 minutes (flip the tenders after 6 minutes. This will require you to work in batches.
  • Combine mustard, maple syrup and a pinch of salt in a bowl and mix until combined.
  • Taste the sauce and add a little of each ingredient until you get the taste you want.
  • The tenders can also be done in your oven. Same temperature on convection bake. Cook until golden and cooked on the inside.
Keyword air fryer, chicken tenders, gluten free, grain free, maple, maple mustard, mustard, whole30

Chorizo Hash Brown Casserole

 I came up with this because we bought a lot of eggs and breakfast for us is often the hardest meal to cook every morning. This is a very versatile recipe as you can add any protein or vegetable of your choice. ⠀

Chorizo Hash Brown Casserole

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Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine American
Servings 8

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring spoon
  • Skillet
  • Wooden spoon
  • Can opener
  • Baking dish

Ingredients
  

  • 12-14 eggs⠀
  • 2 TBSP milk dairy free⠀
  • 2 TBSP oil or melted butter⠀
  • 1 tsp garlic powder⠀
  • 1 tsp cumin powder⠀
  • 1 small onion diced⠀
  • Pinch of salt⠀
  • 1 can whole green chilies or 1 bell pepper chopped⠀
  • ½ bunch kale chopped⠀
  • ½ lbs chorizo⠀
  • 1 lbs pork Italian sausage⠀
  • 1 package frozen hash browns thawed

Instructions
 

  • Preheat oven to 450F. ⠀
  • In a bowl mix hash browns with oil and salt. ⠀
  • Press thawed hash browns into the bottom of the and bake for 15 minutes. ⠀
  • In a pan on medium high heat add chorizo and sausage. Once broken up and about halfway cooked add onions, kale and pepper.
  • In a bowl mix eggs, milk, cumin and garlic powder. ⠀
  • Once sausage and veggies are cooked add contents of the skillet to the egg mixture to incorporate then add to the hash brown layer. ⠀
  • Lower oven temperate to 350F and bake for 25 minutes or until there is no jiggle. ⠀
  • Remove and serve while hot. This can yield 8-10 servings. ⠀
  • Leftovers can be saved in the fridge for up to 5 days or frozen.

Notes

Leftovers can be saved in the fridge for up to 5 days or frozen.
Keyword breakfast, breakfast casserole, casserole, chorizo, gluten free, grain free, hash brown, kale, whole30

Gluten Free Bread Pudding

Bread pudding is such an easy dessert. It’s gluten and dairy free and perfect for the fall and winter months.

Bread pudding with vegan dukce de leche.

Gluten Free Bread Pudding

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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • Cutting board
  • Knife
  • Instant Pot with trivet
  • 9×13 baking dish
  • Mixing bowl
  • Whisk
  • Wooden spoon
  • Sauce pan

Ingredients
  

Bread Pudding

  • 4 cups gluten free bread cubed
  • 6 eggs
  • 1 12 oz can evaporated coconut milk
  • 1 TBSP pumpkin pie spice
  • 1 TBSP vanilla extract
  • 1 ¼ cup coconut sugar
  • 1 cup raisins optional
  • ¾ cup water

Instructions
 

  • Preheat oven to 350F⠀
  • Grease a 9×13 pan with coconut oil.
  • Mix eggs, sugar, pumpkin spice and vanilla in a large bowl. ⠀
  • Pour milk and water in saucepan and heat. You want it warm not hot. ⠀
  • Mix in the bread and raisins if you are using regular bread. ⠀
  • Add milk and water to mixture and let sit 5 minutes. ⠀
  • Pour in the pan and bake for 45 minutes. ⠀
  • Remove and serve as is or with ice cream.

Notes

Use cinnamon raisin bread if available.
Keyword bread pudding, dairy free, dessert, dulce de leche, gluten free, gluten free bread pudding