Gluten Free Slow Cooker Tangy Turkey Meatballs

Print Save Gluten Free Slow Cooker Tangy Turkey Meatballs Recipe Embed Ingredients For the Meatballs: 2 Eggs, beaten 2 cups Certified Gluten Free Oats, quick cooking 1 12 ounce can Evaporated Milk 1/2 cup Chopped Onion 2 teaspoons Salt 1/2 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 2 pounds Ground Turkey For the Sauce: 2 cups Ketchup 1 1/2 cups Brown Sugar, packed 1/2 cup Chopped Onion 1 teaspoon Liquid Smoke 1/2 teaspoon Garlic Powder Directions Combine all the meatball ingredients in a medium-sized bowl, mix well then shape into balls, likely 18-20 meatballs depending on the size. Spray a 6-quart slow cooker and place the meatballs in the slow cooker, they can be placed close together to fit. Combine the sauce ingredients in a medium-sized saucepan and bring to boil. Let boil for 1-2 minutes, then remove from the heat and pour evenly over the meatballs. Cover and cook on low for 6 hours. Serve with sauce. Recommended KitchenAid Slow Cooker NFL Team Crock-Pot Slow Cooker Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2Atsexu Food Fanatic

One Pan Lemon Artichoke & Shrimp Orzo

Print Save One Pan Lemon Artichoke & Shrimp Orzo Recipe Embed Ingredients 16 ounces Orzo Pasta 1/2 cup Red Bell Pepper, diced 1 cup Marinated Quartered Artichoke Hearts 1 cup Frozen Peas 2 cloves Garlic, minced 1 tablespoon Lemon Juice 3 tablespoons Fresh Dill 4 cups Low Sodium Chicken Broth 1 pound Large Frozen Shrimp, thawed, peeled and deveined 1/2 teaspoon Lemon Pepper Directions Preheat the oven to 450°F. In a large 9 x 12 glass baking dish, place the orzo, diced red bell peppers, marinated artichoke hearts, frozen peas, minced garlic, lemon juice, and fresh dill together. Pour the low sodium chicken stock into the baking dish. Mix well then add the frozen shrimp on top. Sprinkle with salt and pepper and seal baking dish with aluminum foil. Bake for 45 minutes or until shrimp are pink in color and the orzo pasta is cooked. Divide evenly among plates and top with additional fresh dill if desired. Enjoy.  Recommended Pyrex Baking Dish - 4.8 Quart Misen Chef's Knife Dreamfarm Clongs via Food Fanatic http://ift.tt/2ik9tWf Food Fanatic

Garlic Herb and Cheddar Scones

Print Save Garlic Herb and Cheddar Scones Recipe Embed Ingredients 3 cups All-Purpose Flour 1 tablespoon Baking Powder 1 teaspoon Salt 1/2 cup Unsalted Butter, extremely cold or frozen 4 ounces Garlic Herb Cheddar, shredded, see note 1 cup Milk, cold 1 Egg 1 tablespoon Water Directions Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking sheet. In a large bowl whisk together the flour, baking powder, and salt Using a pastry cutter or a cheese grater, cut the COLD butter into the flour. Work it in with your hands until coarse crumbles about the size of a pea are formed. Work the garlic herb cheddar in the same way. Pour in the milk and gently work it into the dough until it just comes together. Turn the dough out onto a floured surface, knead two to three times, and then pat it out to about 3/4" thick. Cut the dough into 20-24 2" circles and place them on the prepared baking sheet. Whisk together the egg and water and brush the tops of the scones with the egg wash. Bake for 20 -25 minutes.  Notes If you can't find garlic herb cheddar, you can use 1/2 cup grated sharp white cheddar, 1 teaspoon of very finely minced garlic, and 1 teaspoon dry (or 3 teaspoons finely chopped fresh) dill. Recommended Demarle Silpat Non-Stick Baking Mat Le Creuset Jelly Roll Pan KitchenIQ Coarse Grater Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2zMgc2C Food Fanatic

Cheesy Pulled Pork BBQ Bread Dip Recipe

Print Save Cheesy Pulled Pork BBQ Bread Dip Recipe Embed Ingredients 4 ounces Cream Cheese, room temperature 1/3 cup Sour Cream 1/2 teaspoon Garlic Powder 1/4 teaspoon Salt 3/4 cup Stubb's Original Bar-B-Q Sauce 1 cup Pulled Pork, (see notes for recipe link) 2 cups Shredded Cheddar Cheese, divided 1 loaf French Bread, (large) Directions Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, combine cream cheese, sour cream, garlic powder, salt, and 1 cup cheddar cheese. Use an electric mixer or wooden spoon to mix together the ingredients. Stir in pulled pork and Stubb's Original Bar-B-Q Sauce. Set aside. Hollow out a large French baguette to form a bread bowl, keeping the bread you pull out in tact. Slice 4 to 5 long thin strips out of the bread you pulled out. Set aside. Chop the rest of the bread into 1-inch chunks. Set aside. Add the pulled pork mixture to the bread bowl you created. Sprinkle with remaining cheese. Place the loaf on the baking sheet. Bake for 20-25 minutes, until the cheese is melted and bubbling. While the loaf is toasting, place bread strips and cubes on a separate baking sheet. Place in the oven to lightly toast the bread, approximately 4-5 minutes. Remove from oven and set aside. When the bread dip is done remove from oven and transfer to serving platter. Sprinkle with fresh parsley. Cut all but one of the thin toasted strips of bread in half. Place the long, uncut piece in the center of the dip. Place the halves on either side of the long stripe to form the laces as shown in the pictures. Serve immediately with toasted bread cubes and chips. Notes I love to use this recipe for pulled pork! Recommended Stubb's Original Bar-B-Q Sauce Demarle Silpat Non-Stick Baking Mat 360 Bakeware Jelly Roll Pan Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2AcogsW Food Fanatic

One Pan Roasted Gnocchi and Vegetables

Print Save One Pan Roasted Gnocchi and Vegetables Recipe Embed Ingredients 4 teaspoons Olive Oil, divided 1/2 16 ounce package Potato Gnocchi, shelf stable, not frozen 1 medium Orange Bell Pepper, chopped into 1-inch pieces 1 small Zucchini Squash, sliced in half lengthwise and chopped into 1-inch pieces 2 small Shallots, quartered 1/2 teaspoon Dried Oregano 1/4 teaspoon Fine Sea Salt 1/8 teaspoon Black Pepper 1/4 cup Marinara Sauce 2 cups Fresh Baby Spinach Fresh Basil Grated Parmesan Cheese Directions Adjust your toaster oven's cooking rack to the lowest position, preheat to 425°F on the "Bake" setting, and rub a toaster oven baking pan with 1 teaspoon of the oil. Place the gnocchi, bell pepper, zucchini and shallots in a large mixing bowl and toss together with the oregano, salt, pepper and remaining olive oil. Spread everything in a single layer on your prepared pan. Cook until the vegetables are tender and the gnocchi is crisp on the outside, about 20 minutes, stirring halfway through the cook time. Serve warm tossed with marinara sauce and baby spinach. Top with fresh basil and parmesan cheese, or your favorite pasta toppings. Notes The recipe calls for half a package of gnocchi, you can store unused gnocchi refrigerated in a sealed container for up to 3 days. Convection Toaster Ovens: Keep the temperature at 425°F but start checking for doneness after 15 minutes, adding more time as needed. Recommended Breville Smart Oven Convection Toaster Oven Cuisinart Stainless Steel Mixing Bowls Dreamfarm Supoon KitchenIQ V-etched Container Grater Source: Recipe adapted from The Kitchn via Food Fanatic http://ift.tt/2BqLfOF Food Fanatic

Raspberry Peach Cottage Cheese Smoothie

Print Save Raspberry Peach Cottage Cheese Smoothie Recipe Embed Ingredients 1 cup Milk 1/2 cup Cottage Cheese 1 cup Frozen Peaches 1/2 cup Frozen Raspberries Honey, to taste dash Cinnamon, optional Directions In a blender place the ingredients in the order listed. Blend until smooth. Recommended Vitamix 5200 Blender Vitamix 750 Blender Hamilton Beach Blender via Food Fanatic http://ift.tt/2Bo9jlm Food Fanatic

Vegan Spicy Dark Chocolate Avocado Truffles

Print Save Vegan Spicy Dark Chocolate Avocado Truffles Recipe Embed Ingredients 1 Avocado, medium, peeled, pitted and flesh removed 10 ounces Dark Chocolate Chips, divided 2 tablespoons Unsweetened Cocoa Powder, plus 1/2 cup, divided 1 tablespoon Grand Marnier 1/4-1/2 teaspoon Cayenne Pepper Directions Mash avocado flesh in a bowl with a fork, ensuring there are no more chunks left.  Melt 5 oz dark chocolate chips in a microwaveable bowl in 30 second increments, stirring in between each, until smooth. Remove from microwave. Add melted chocolate to the mashed avocado, and stir until combined.  Chop remaining dark chocolate chips roughly. Stir the chopped chocolate into the chocolate avocado mixture.  Stir in Grand Marnier and 1/4 tsp of cayenne pepper. Taste to determine if you would like more heat to the mixture. If so, add another 1/4 tsp of cayenne pepper.  Refrigerate mixture for at least 1 hour. Add cocoa powder to a shallow baking dish or bowl. Using a tablespoon measurer, scoop out 1 Tbsp at a time of the mixture. Roll each tablespoon into a ball and roll in cocoa powder until covered. Set finished truffle on a separate plate. Repeat process with the remaining truffle mixture. Serve immediately or keep in the refrigerator until ready to serve. Recommended Misen Chef's Knife Cuisinart Stainless Steel Mixing Bowls OXO Good Grips Medium Cookie Scoop via Food Fanatic http://ift.tt/2hSfq94 Food Fanatic