Mary's Busy Kitchen

Mary's Busy Kitchen

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Friday, April 17, 2015

Sky High Deviled Eggs

This is my own personal recipe and I am happy to share it with you. We only have these once or twice a year so I don't skimp on fat or flavor, but you can certainly make these with a lower fat salad dressing.

I bake my eggs rather than boiling them. It's much easier for me and I always end up with perfect eggs. Sometimes this method leaves t a small brown dot on the egg.  This spot is not noticeable once the eggs are prepared.  Here are the directions on baking eggs if you would like to try that method:

Preheat oven to 325 or 350, depending on size of eggs. Place uncooked eggs in muffin tin sections. Bake large and extra large eggs at 350 for 30 minutes. Medium and small eggs at 325 for 30 minutes. Then place eggs in ice water until completely cooled. Dry off and refrigerate.

Baked Eggs

I like to use pastry bags to fill my deviled eggs. This method of filling eggs is clean and mess free and I can actually fill them right on the serving platter without having to handle them several times. So easy! 

Sky High Deviled Eggs           Serves 9
9 hard cooked eggs, cooled.
1/2 cup Miracle Whip or other brand of salad dressing.
1 tbsp sweet pickle juice.
1 tsp rounded prepared mustard.
3 tbsp sweet pickle relish.
Celery salt gently added to taste.
Salt and pepper to taste.

Mash yolks really well in a small mixing bowl, I use a fork.  Add all ingredients and mix with a hand or electric mixer on low until smooth. Fill a pastry bag or freezer bag with mixture, cut out one corner if using a freezer bag. Fill halved eggs "ski high" and chill until time to serve.


Saturday, April 11, 2015

Gluten Free Stuffing

It's about time we can enjoy stuffing during the holidays and not feel terrible afterwards!  And kids love this simple stuffing too.

For a vegetarian stuffing substitute vegetable broth for the chicken broth.

Gluten Free Stuffing
1 12oz package gluten free croutons. I like the seasoned ones. There are many varieties available.
2-1/2 cups chicken broth  - kind of a personal choice, but I suggest you use at least this amount.
3-4 Tbs melted butter, or non-dairy substitute
1 Tbs dried parsley;  3-4 Tbs fresh, chopped
1/2  cup finely chopped celery
1/2 cup finely chopped onion

Preheat oven to 350.  Lightly coat a casserole dish with a non-stick spray.
In a large mixing bowl add gluten free croutons. Set aside.
In a small skillet sauté celery and onions in butter or non-dairy substitute.
Saute for about 3-4 minutes.  Remove from heat. 
Add celery and onions to croutons and gently mix. Place into a casserole dish and bake for 30 minutes, or until hot and golden brown.

This freezes well too.
Variations - add 1 tsp minced garlic and 1 tsp thyme. 

Mmmm…all toasty and golden brown when it comes out of the oven.


Tuesday, March 31, 2015

Gluten & Yeast Free Favorite Seasoning For Ground Meat

 I really can not recommend a better all around excellent seasoning for ground meat than this recipe. I have never purchased another packaged seasoning mix, since I started making this.

This seasoning will work with ground turkey, ground beef and ground pork as well. I use it in ground pork for pizza. I like the seasoned ground turkey and beef for tacos, burritos, nachos, and in soup... some like it right out of the pan with a big spoon. My family absolutely loves it. I always make a double batch so I have it on hand in the freezer in single serving containers.

Those that count weight watcher points - each ounce is 1 point.

Ingredients for seasoning:
2 tsp minced onion flakes
1/4-1/2 tsp onion powder
1/2 tsp salt
1 1/2-2 tsp minced garlic
1/4 tsp dried oregano

First I brown the ground turkey, beef or pork. Then I put it in a strainer to drain any grease, and leave it there while preparing the seasoning.

In the same skillet add all the seasoning ingredients.
Let cook a couple minutes.

Then add the meat back in and cook together for about 3-5 minutes to blend the flavors.

It's ready!!  It's fast, simple and very versatile. Use right away or store in freezer containers to use later.


Friday, March 27, 2015

Chewy Oatmeal, Chip & Coconut Cookies

If you like oats, coconut, and chocolate together - gather your ingredients and preheat the oven!

This is your basic chewy oat cookie, simple to make and perfect for dunking.  Plus a bonus feature… makes a fabulous ice-cream sandwich too!!

Chewy Oatmeal, Chip & Coconut Cookies                      Makes 25-30 Cookies
1 cup butter, softened or any non-dairy substitute.
1 cup light brown sugar, lightly packed.
1/2 cup granulated sugar.
2 eggs, duck eggs or egg replacer is fine too.
2 tsp vanilla extract
1 Tbsp milk or any non-dairy substitute.
1 1/4 cups flour, or a gluten free baking blend.
1/4 tsp xanthan gum only if using gluten free flour.
1 tsp baking soda
1 tsp salt
3 cups quick cooking oats, gluten free if needed.
1 cup flaked or shredded coconut.
2 cups semi-sweet chocolate chips.
*Tip - if cookie dough seems a little too moist or first few cookies are flatter than you like, add 1-2 Tbsp more flour.

Preheat oven to 325.    Line baking sheets with parchment paper.  (optional)
In a large mixing bowl add butter or non-dairy substitute, brown sugar, and granulated sugar. Beat until creamy. Add eggs or egg substitute, vanilla, and milk or dairy free substitute. Mix well.

In a small bowl add next 5 ingredients. Add to creamed mixture. Stir to combine.
Fold in coconut and chocolate chips. Drop by large or small spoonfuls onto baking sheets.
Bake for 12-17 minutes depending on size.

Remove from oven and let sit a few minutes before removing from pan. Then let cool completely on wire racks.

These are delicious frozen too, and as I mentioned above…they make delicious ice-cream sandwiches.


Monday, March 23, 2015

Tasty Portobello Mushroom Sandwich

Here's a tasty idea for Meatless Monday!

Gluten free bread - toasted.

This recipe is amazing to say the least. I wasn't expecting to like it at all, because I have tried grilling portobello mushrooms and just didn't have good luck. Maybe I gave up too soon. I probably wasn't seasoning them well. Anyway, none of that matters anymore because we now have this delicious and easy recipe from the book, TheEngine 2 Diet.

I am not exaggerating when I say that every single recipe I've tried from that book so far has been great.
I hope you try this one!  I hope you try all of them. Even my husband likes the recipes.

Weight watcher points, you will be happy to know, are just 1 point per Portobello Mushroom.  So you only have to add on your bun or bread. The only other points might be from hummus, store bought has 1 point per Tbsp.
I have made just a few changes to the original recipe,  Portobello Mushroom Burgers.

Tasty Portobello Mushroom Sandwiches/Burgers - GF        Makes 4 sandwiches
4 Portobello mushrooms, rinsed and dried off
Soy Sauce, I used gluten free or Bragg's Liquid Aminos (I've used both, either works well)
Worcestershire sauce
Cracked pepper
1 large red onion, sliced thin (don't chop)
4 buns or sandwich rolls of your choice (gluten free if needed)
Dijon Mustard (both Dijon and Honey Mustard are good)
Hummus, I made my own Fat Free Hummus.
Fresh spinach or lettuce
Tomato slices

Preheat oven to 450.    Lightly spray a glass baking dish or casserole type dish with a non-stick spray.
Remove stems from mushrooms (don't throw them away) and place mushroom caps in the baking dish so that you are looking at the underneath side.

Sprinkle each mushroom with soy sauce and Worcestershire, about 2-3 Tbsp  (more if you like.)  I just shake it over the mushrooms until the caps are holding the liquid. Season with pepper, several grinds over each. Replace stems back into the mushroom caps.

Bake for 15 minutes, less for a smaller sized mushroom. (some are huge)

Saute sliced onion in a hot skillet for about 5 minutes. Set aside.

Toast buns if preferred.  Top one side of the bun with Dijon, and the other side with hummus. Then add tomatoes, cooked onions and fresh spinach.  When mushrooms are finished baking remove the stem and add the mushroom  to your sandwich. You can eat the stem if you like.  Close the bun and bite into an amazing combination of flavors!

Serve with some gluten free seasoned fries or a salad.  You will be surprised how filling this is!


Easy Steps:
Mushroom caps filled with Soy Sauce and Worcestershire.  Cracked pepper over all.

Here are some items we like to add to our sandwiches/burgers

Sauted onions -  I use whatever I've got and sometimes mix a couple kinds together. Purple is my favorite though.

Maybe you won't just wait for Mondays to enjoy this!!

Sunday, March 8, 2015

Nutty Banana Pancakes - gluten free

Another fantastic recipe from my daughters collection!   These are healthy, gluten free and there's no added sugar.  

Why not freeze some for those busy mornings or  pack a few for a long hike.  Add some peanut butter , or your favorite nut butter, and jam….delicious!

Weight watcher followers can add the following points for these pancakes: 
-with nuts - 3.2 points each
-with 1/8 cup nuts - 2.8 points each
-without nuts - 2.5 points each
these amounts are assuming there are 8 pancakes made from recipe. 

Slightly crispy outside and slightly creamy inside, top with some pure maple syrup or a favorite nut butter.  Maybe just eat them plain they're so yummy!!

Use any pancake mix you like, I prefer the Craving Place Gluten Free Pancake and Waffle Mix because there is no sugar added.

We used walnuts, but feel free to change up the nuts to whatever you like or to your own allergy needs. You can also leave them out, but you will lose that lovely crunch.

Nutty Banana Pancakes                   Makes 7-8 large pancakes
1 cup pancake mix, any gluten free or regular pancake mix is fine. I used Craving Place Gluten Free Pancake Mix and Waffle Mix.
2 ripe bananas, mashed
1 tsp cinnamon
1 tsp vanilla extract
1 Tbsp chia seeds
1 Tbsp ground flax seed
1/8-1/4 cup walnuts, finely chopped.  I used 1/4 cup, I love the crunch!
1 1/3  to 1 1/2  cup water - amounts will vary  
*Add more or less water depending on  desired consistency. For thinner pancakes add more water, for a thicker pancake use amount on recipe.

Heat a griddle or large frying pan. Brush lightly with oil or spray with a non-stick spray.
In a medium bowl add all ingredients, water being last. Gently stir to combine.
Let sit for 3-4 minutes to thicken. Scoop about 1/2 cup of batter at a time for big pancakes like mine, or 1/4-1/3 cup for smaller pancakes.  Add more water as needed,  batter will thicken as it sits.

Serve  with traditional butter, (or butter substitute) and syrup, nut butters, fruit or maybe even eat them plain…they're delicious.

Cool completely and freeze for a quick breakfast or snack.

So easy to make…
Mix everything together adding water last.

Cook on a hot griddle or in a large skillet.                                                                                               Flip over pancakes when top is full of bubbles.

                                                  Cook both sides until golden brown.

Serve up or cool on a wire rack and freeze for a quick breakfast on a busy morning.

It's just another great way to use up ripe bananas!!


Wednesday, March 4, 2015

GF Pumpkin Delight Muffins

Here is a great way to get into the "pumpkin" season. Try these little tasty, yet heathy muffins. I used the Forks Over Knives Cookbook again...making changes to fit my gluten free needs.

I love them!! Great pumpkin flavor, just what I was hoping for. The recipe was for a pumpkin bread, but I prefer muffins so the baking time was changed as well.

I also made them with whole wheat pastry flour as the original recipe suggested for my husband. He liked them too. So whether you make the gluten free or regular muffins I think these are going to be gobbled right up!

If you count weight watcher points... count each muffin at 2.6 points whether you make them gluten free or with whole wheat pastry flour. Points with nuts added 3.3 for each muffin.

GF Pumpkin Delight Muffins            Makes 14 muffins (15 if nuts are added)
2 cups gluten free flour mix ( I used 1 cup Bob's Red Mill GF Baking Mix, or any favorite GF flour combination you have will work.   * *See below
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/8 tsp cloves
1 1/2 tsp xanthan gum (only for gluten free, do not need in whole wheat version)
2 cups pumpkin puree
1/2 cup pure maple syrup
1/3 cup apple butter (see below my super quick & easy method)
1 tsp vanilla extract
1/2 cup raisins (original recipe uses golden)
1/2 cup chopped nuts (optional) I used nuts in my husbands but not in mine.
1/4 cup mini semi-sweet chocolate chips, (optional) I use Enjoy Life Semi-Sweet Mini Chocolate Chips.

Preheat oven to 350. Prepare muffin tins with paper liners or a non-stick cooking spray.
In a large mixing bowl add flour, baking powder, baking soda, cinnamon, ginger, allspice, and cloves. Mix well.
In a smaller mixing bowl add pumpkin, maple syrup, apple butter, and vanilla. Mix well.
Pour the pumpkin mixture into the flour mixture and mix. Stir in raisins (and nuts if choose) be careful not to over mix if using regular flour.
Spoon into prepared muffin tins.
Bake for 23-25 minutes.
Remove from muffin tins and let cool on wire racks.

Serve some up and enjoy your Fall.

Freeze in good quality freezer bags or containers - perfect for a quick breakfast or snack!

**Special Tips
If you don't have apple butter on hand use this quick and easy method:
In a microwavable dish add 2 cups unsweetened applesauce, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves, mix well.  Microwave until bubbly - about 3-5 minutes. Instant apple butter. Store leftovers in refrigerator.

An easy homemade gluten free flour mix that is nice for this recipe is:
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour