Category: Featured

Featured, Recipes

Cloud Bread

Rick

This is a great recipe for a great gluten-free bread.  It only has three ingredients and a few easy steps.  It produces a light and fluffy bread that works great for sandwiches.  My family really likes the recipe.  The results are amazing, it would be amazing even if it was a much more complicated recipe.  Since it is so simple the results are almost unbelievable.

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Cloud Bread

This is a quick grain free bread that produces a light fluffy bread that will remind you of a croissant.

Servings 6

Ingredients

  • 3 Eggs seperated
  • 3 tbsp Cream Cheese
  • 1/4 tsp Baking Soda

Instructions

  1. Preheat your oven to 350 degrees.

  2. Add the baking soda to the eggs whites.  Whip the egg whites to stiff peaks.

  3. In a mixer bowl combine the egg yolks and the cream cheese.  Beat them together until they are completely mixed.

  4. Fold the egg yolk mixture into the egg whites.  Just until they start to come together.

  5. On an oiled baking sheet place a spoon full of the batter.  Using the back of the spoon flatten the batter and shape it.  This will be a little like making pancakes.  Hint: The batter will puff up a little while cooking, but it won't spread out or shink.  Make them the desired size.

  6. Bake for 15-20 minutes or until they are golden brown.  Remove to a cooling rack and a allow them to cool completely before putting them in a storage container and placing them in the frig to finish cooling.  

Featured, Recipes

Chicken Salad with Grapes and Pecans

Rick

Chicken salad is a versatile dish. It is great in a sandwich or as a topping for crackers.  In my opinion, the best way is just on a spoon.

This one gets a little extra sweetness from the grapes and a nutty crunch from the pecans.  I like to use dark meat but you can use white meat as well.  I roast the chicken with the bones and the skin.  I let the chicken cool before picking it off the bones.  I don’t put the skin in the chicken salad.

 

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Chicken Salad and Grapes and Pecans

Ingredients

  • 6 Cups Shredded Chicken
  • 1 1/2 Cups Pecans finely chopped
  • 1/3 Cups Green Onions chopped
  • 4 Cups Red Grapes halved
  • 1 Cup Mayo
  • 1 Cup Greek Yogurt
  • 1 tsp Paprika smoked if you have it
  • 5 drops Lemon essential oil
  • 5 drops Dill essential oil
  • 1 tsbp Dijion Mustard

Instructions

  1. Combine the chicken, pecans,  onions, and grapes

  2. Mix together the mayo, yogurt, essential oil, mustard, and paprika.  Pour over chicken and combine completely.  

  3. Season to taste with salt and pepper.

  4. Refrigerate for 2 hours to allow the flavors to combine. 

Featured, Recipes

Creamy Tomato Basil Soup

Rick

 

 

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Creamy Tomato Basil Soup


Ingredients

  • 6 Cloves Garlic miced
  • 3 Cans (14.5 oz) Crushed Tomatoes
  • 1 onion diced
  • 2 Cups Chicken Broth
  • 1 Cup Heavy Cream
  • 1/2 Cup Parmesan cheese
  • 10 Basil Essential Oil
  • 2 tbsp Butter

Instructions

  1. Melt butter over medium-high heat.  Add the onion.  Add 2 pinches of salt.  Cook until softened.  Then add the garlic.

  2. Add the tomatoes and chicken broth to the pot.  Simmer for 20 minutes.

  3. Remove from heat.  Add the basil essential oil and the cream.

  4. Serve with the parmesan cheese as a topping.

Featured, Recipes

Lemon Lavender Bars

Rick

 

5 from 1 vote
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Lemon Lavender Bars

Ingredients

  • 1 Cup Flour
  • 1/3 Cup Powdered Sugar
  • 1 tsp Salt
  • 1 stick Butter
  • 1 Cup Sugar
  • 3 Eggs + Egg Yolk
  • 5 drops Lavender Essential Oil
  • 10 drops Lemon Essential Oil

Instructions

  1. Preheat over to 350 degrees and prepare a 8x8 baking dish.

  2. To your food processor add 3/4 cups of the flour, powdered sugar, and 3/4 tsp of salt.  Pulse to combine.

  3. Cut the butter into pats and add along with the lavender oil to the flour mixture.  Process until the mixture forms crumbs.

  4. Press mixture into the prepared baking dish.  Bake in the oven for 25 minutes

  5. While the crust is baking, combine the sugar, eggs, yolk, lemon essential oil, the remaining 1/4 cup of flour and 1/4 tsp salt in a mixer and beat until smooth and well combined.

  6. Pour the filling over the baked crust and bake until set.  About 20 minutes.

  7. Cool then refrigerate for an hour to allow to set.