Homemade Baked Egg Rolls

These homemade baked egg rolls are a snap to make, and so delicious you’ll want to triple the recipe. Try serving them at your next party – they’ll be a hit!

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Healthy Cranberry Orange Gelatin – Quick and Easy Dessert

This is a Sponsored post written by me on behalf of Dollar General for SocialSpark. All opinions are 100% mine.

On a recent trip to Dollar General (outside of San Antonio) for some supplies for a holiday recipe, we were inspired by the cranberry jelly. Every Thanksgiving, I grew up having a wobbly cranberry sauce that slid from a can onto a serving dish…and it was pretty tasty. But I wanted to make something a little more than that fo rmy kids.

I already had cranberry jelly at home, and since we were about to leave to drive to Florida, I didn’t want to stock up on more pantry goods, so I used what I already had. Still, the recipe should work with DG cranberry jelly too, or whatever kind you like.

One of the snacks my kids like to have sometimes is those little mandarin oranges in a jar. (Some Dollar General stores carry them in juice like what we buy, but others only have the “light syrup” kind… so double check yours.) Since I do get the kind in juice, I like to use the juice versus throwing it out… we almost never actually buy bottles of juice, so it is a treat, and those jars of mandarin oranges, while affordable, are far more expensive than fresh fruit. So I want to use every bit.

Often, I just end up making gelatin from the juice. My kids both love it, and I’m happy that they’re getting all of the goodness of grass-fed gelatin. Great for joints, nails, hair, really healing, and protein sparing!

So I decided to combine that idea with the cranberry jelly I already had. They (and my husband) ate the whole thing that night. So I’d say it was a success.

Healthy Cranberry Orange Gelatin – Quick and Easy Dessert

Ingredients:

  • 2 cups of cranberry jelly
  • 1 cup of juice from mandarin oranges
  • 3 Tbsp gelatin
  • mandarin oranges

Method:

  1. Warm the cranberry jelly gently, until melted and warm throughout, but not boiling.
  2. Stir in the powdered gelatin until dissolved.
  3. Pour the juice into the cranberry mixture, and stir until combined.
  4. Place in a container (all I had was a tupperware type thing, since we’re on the road) in the fridge to set for a while.
  5. When the gelatin dessert is set, dip the container into hot water to loosen, then flip onto a dish.
  6. Garnish with mandarin oranges, and cut to serve.

I hope your family likes this as much as my family did!

Thanks for the inspiration, Dollar General !

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Freezer Friday – Homemade Healthy “Fast Food” Paleo Chicken Nuggets

Cooking for myself and a toddler (while my husband is deployed) is SO different than cooking for all 3 of us. Especially since my husband takes leftovers to work for lunch. So I’ve been focusing on trying to make 3 categories of dinners for Anneliese and myself, to avoid eating the same leftovers for a week straight.

  1. Simple foods that we won’t have leftovers of at all.
  2. Foods that I love the leftovers of, which will provide about 1-2 extra meals of leftover.
  3. Bulk cooking foods that will freeze well and reheat easily later.

So I’m going to be writing up “Freezer Friday” posts each week. These posts might include…

  • freeze-able recipes
  • reporting back to you on how well (or not) something reheated.
  • freezer maintenance
  • freezer organization
  • food storage
  • reviews of freezer-related/storage-related products

The first Freezer Friday, today, I’m sharing a recipe with you that I made up to satisfy a nostalgic craving.

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You know the processed chicken nuggets you loved as a kid, but which you won’t buy now? Maybe they have soy or bread fillers inside them… no doubt they’re filled with vegetable oil and tons of sodium. They might even have corn syrup in them. Well, these fill that gap (is that a gap?) in your healthy diet.

One recipe will make about 3 dozen nuggets, and your nugget cravings will be covered for a while!

These are grain free, gluten free, and primal (or Paleo-plus-dairy).

They’re only made of real food, and you control exactly how much of everything goes into them. I’ll give you my measurements, but feel free to change them to suit your taste, or add other seasonings.

Ingredients

  • boneless skinless chicken, cut into small chunks — about 4 breasts, or 6 thighs (or a mixture). I used breasts only
  • 1 cup of buttermilk, or milk plus a tablespoon of vinegar
  • 1 egg
  • 1 teaspoon onion powder
  • 2 Tablespoons dried parsley
  • 1/4 cup grated parmesan cheese.
  • 2 teaspoons Frank’s Red Hot sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • coconut flour — about a cup
  • 4 more eggs
  • almond flour — 2-3 cups

Method

  1. Marinate the chicken in the buttermilk at least 4 hours, or overnight.
  2. Drain the chicken and discard the buttermilk. Put chicken into a food processor with 1 egg, onion powder, parsley, cheese, hot sauce, salt and pepper.
  3. Blend ingredients with the regular blade, until a paste is formed and all ingredients are combined.IMG_8201
  4. Sprinkle coconut flour on a cookie sheet, and drop chicken mixture onto it. I used my cookie scoop to make evenly sized blobs.
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  5. Flatten each blob with your fingers, and flip over so that all sides get covered with the coconut flour.IMG_8206
  6. Beat the other 4 eggs in a bowl, and dredge each nugget in the egg wash, then coat in almond flour. I find it easiest to do the almond flour step by putting the almond flour in a gallon zip lock bag, then tossing in a few egg-covered nuggets at a time, shaking to coat. (Please put them on a different baking sheet, instead of plopping them back on top of the coconut flour like I did. It’s annoying to have the coconut flour on the outside!)
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  7. Bake in a preheated oven (350 degrees Fahrenheit) for 12-15 minutes. Check to make sure a fat one is cooked all the way through.
  8. Freeze on a cookie sheet, then vacuum-seal to save for later.

If you’re planning to enjoy some right away, you can cook those in a pan with expeller-pressed coconut oil (which is the one that has NO coconut flavor) over medium-high heat, turning every couple of minutes, for about 8 minutes total.

When reheating from the freezer, microwave until heated through. If you want your outsides more crispy, then you can lightly fry in a pan with coconut oil after microwaving. If you ask me, it’s worth the extra step.

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The almond flour gives a breadcrumb-like coating, but if you prefer a more “fluffy” breading, you can use a gluten-free flour mix (like bob’s red mill) which won’t be grain-free, but will still be gluten-free. If you want a more panko-like coating, substitute pork rind crumbs (put plain pork rinds into a food processor and pulse until they’re like sand).

Are you looking forward to next week’s Freezer Friday post? What sorts of things are you hoping to see in this feature?

freezer

Primal Baked Zucchini Rounds (Grain Free, Gluten Free)

A little while back, I found these zucchini tots on Pinterest and thought to myself, “Dang if I don’t like me some zucchini. I bet these are the bee’s knees!” Or something along those lines anyway. Rayna got the idea from Kelsey at The Naptime Chef (here are her Zucchini Bites) and wow. Hers look good too.

I must be a bit of a pig, because my incarnation of them was twice as big as Kelsey’s and four times the size of Rayna’s batch. What can I say? I love Zucchini.

I also made mine grain/gluten-free. They’re Primal too, or Paleo plus cheese.

You can follow my step-by-step image instructions, or skip to the end for the recipe.

Step-By-Step Primal Baked Zucchini Rounds (Grain Free, Gluten Free)

Grate a bunch of zucchinis. I like to hold on to the stem end as a “handle.”

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(Thanks to my sweet husband for taking a couple of pictures of me and Joseph cooking! Gotta love babywearing for cooking with the littles.)

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That’s my new Kokadi stars wrap. I’m a total kokadi fan now… must get more kokadi!

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Anyway, grate your zucchinis onto a kitchen towel. When you’re finished, spread them out evenly.

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Fold over the edges, and…

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place another folded towel on top. Then…

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roll up the whole thing and SQUEEZE that sucker. Press on it, smash it, squeeze it. You’re trying to get out as much “juice” as you can so your rounds won’t be soggy.

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This is pretty good!

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Now add a diced onion. I really like them diced smaller than this, but my knife needs some sharpening, so I didn’t want to keep fighting with it. (Does anyone have a foolproof knife sharpener recommendation? I mean I AM A FOOL so need EASY.)

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Grate some cheese and throw it in too. I used sharp cheddar.

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Add your eggs…

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…almond flour…

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…and seasonings. I used garlic salt and cumin. I would have used MORE cumin but I ran out. Noted on the grocery list! You can use whatever seasonings you like though.

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Use your cookie scoop to drop lumps onto parchment-lined cookie sheets. I’ve been using this reusable parchment lately and I LOVE it. It’s thin and flexible, not thick like the silicone sheets (and it’s way cheaper). I need to get more of these to cut to fit my loaf pan, cake pans, etc. Sorry for the tangent but I gotta share.

I patted them down a little bit with my fingers after taking this picture, to make them a bit flatter.

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Bake at 400 degrees for about 15 minutes…

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…then flip them over, and continue baking, around 5-7 more minutes to crisp the other side.
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They’re piping hot and ready to eat!

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They reminded me and my husband both of potato latkes, but… not potatoes, and baked in the oven, not fried. But zucchini. And with cheese. But still. Latke-esque. So I pulled out the sour cream as a condiment for them. Good good choice.

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I’m sure you could make a fancier dip, but they didn’t need anything fancy. Little unassuming zucchini rounds, packed with flavor.

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5 from 1 vote
Servings: 36
Author: Joyful Abode
Ingredients
  • cups About 4 of zucchini shredded, moisture squeezed out
  • 1 diced yellow onion
  • 1 cups to 1 1/2 of shredded cheddar cheese please grate it yourself
  • 4 large eggs
  • 1 cup of almond flour/almond meal
  • Seasonings to taste. I used garlic salt and cumin.
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Combine all ingredients thoroughly.
  3. Use a cookie scoop to drop “lumps” onto parchment-lined cookie sheets, and pat gently with your fingertips to slightly flatten.
  4. Bake for 12 minutes, or until the bottom edges begin to brown, then flip over.
  5. Return to the oven for another 5-7 minutes, until browned on the other side.
  6. Enjoy plain, or serve with sour cream!
  7. Freeze in vacuum-sealed bags, and re-heat in the oven if you’d like.

gluten free zucchini recipeThese are great for:

  • A cookout side item (easy to eat without utensils!)
  • A child’s lunch box (they’re good cold too)
  • Breakfast (they reheat great… I had some this morning)
  • Snacks between meals
  • Party appetizers
  • A dinner side (I think they’d be awesome with any sea food especially)
  • I think you get the idea…

Lemon Pepper Potato Chips–Dehydrator Recipe

I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.

And it worked WONDERFULLY. So now I’m trying out flavor ideas, and posting the successes for you! I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!

Lemon is one of my favorite flavors in the world. Lemon chicken, lemon broccoli salad, lemon olive oil dressing on my salads, lemon pepper on baby carrots, hollandaise sauce on ANYthing. So lemon potato chips sounded blissful to me. And I added pepper for a bit of zing and depth.

The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.

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Lemon Pepper Potato Chips Recipe — In the Dehydrator

Ingredients:

Method:

  1. Cook the potato however you’d like. I pierced it several times and threw them in the microwave together for about 6 minutes. Let cool, and peel.
  2. Chop up the potato, and put into a bowl along with the rest of the ingredients.
  3. Use an immersion blender to combine everything into a creamy potato paste.
  4. With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 3 trays’ worth out of this recipe.
  5. Insert your trays into the dehydrator, and turn it on to 145 degrees.
  6. After about 4-6 hours, flip over the “big chips” and return to the dehydrator for several more hours.
  7. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
  8. When the chips are cool and crisp, break them up into smaller chips.
  9. Store in an air-tight container and eat within a day or two.

Tip:

If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.

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I hope you enjoy your chips! If you like this recipe, please  pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery. And don’t forget to check back at the original chip post for links to other recipes as I try them out.