Gluten Free Instant Pot Vegetable Soup

Print Save Gluten Free Instant Pot Vegetable Soup Recipe Embed Ingredients 1 pound Ground Turkey, cooked & drained 1 14.5 ounce can Beef Broth 4 cups Water 1 15 ounce can Tomato Sauce 1 cup Frozen Corn 2 Potatoes, cubed 2 large Carrots, sliced 2 stalks Celery, diced 1 medium whole Fresh Tomato, sliced 1/2 cup White Onion, sliced 1/2 cup White Cooking Wine 1/2 teaspoon Parsley Flakes 1 cup Gluten Free Elbow Macaroni Directions Place all ingredients in the Instant Pot. Close nozzle to ensure no steam is getting out. Cover and lock lid in place. Set to high pressure for 4 minutes. Carefully remove lid and serve. Notes Cook time is 4 minutes once pressure is built up. Recommended Instant Pot 7-in-1 Multi-Functional Pressure Cooker Misen Chef's Knife Le Creuset Skillet Dreamfarm Chopula via Food Fanatic http://ift.tt/2EseItG Food Fanatic

Orange Cookies with Edible Flowers Recipe

Print Save Orange Cookies with Edible Flowers Recipe Embed Ingredients 2 1/2 cups All-Purpose Flour, (320 grams) 3/4 teaspoon Salt 2 sticks Unsalted Butter, softened (226 grams) 1 cup Confectioners Sugar, also known as icing sugar (125 grams) 1 large Egg 1 teaspoon Nielsen-Massey Pure Vanilla Extract 1 1/2 teaspoons Nielsen Massey Pure Orange Extract, plus additional For Glaze and Topping: 1 Egg White, lightly beaten 1 tablespoon Granulated Sugar 24 Edible Flowers, (pansies used here) Directions In a bowl, briefly whisk together the flour and salt. Set aside. In the bowl of a standing mixer fitted with the flat beater (or in a large bowl with a hand mixer), blend the butter and confectioner's sugar. Mix in the egg and extracts until well-blended, scraping the sides of the bowl. Gradually stir in the flour mixture. Chill dough for 30 minutes. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. On a floured surface, roll out your cookie dough 1/4-inch thick. Cut out circles and place on the baking tray. Add a dash of the orange extract to the egg white and briefly whip with a fork. Brush a circle with the egg white-extract mixture. Snip the stem of an edible flower to make the flower as flat as possible and place on the cookie, gently pressing the petals flat. If the petals separate when the stem is snipped, just piece them back together. Carefully brush the top of the flower with the egg white-extract mixture and sprinkle with a pinch of sugar. Fill your tray and bake until the edges begin to brown, 12 to 14 minutes.  Notes A 2 1/2-inch circle cookie cutter was used. Recommended Nielsen-Massey Pure Vanilla Extract Nielsen-Massey Pure Orange Extract KitchenAid Stand Mixer Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2nnTsh5 Food Fanatic

Homemade Spiced Rum

Print Save Homemade Spiced Rum Recipe Embed Ingredients 1 piece Fresh Ginger Root, about 3 inches, diced 1 Star Anise 3 peppercorns Whole Black Peppercorns 3 Whole Cloves 1 Cinnamon Stick 1 teaspoon Pure Vanilla Extract 2 cups Good Quality Rum Directions Fill a 16-ounce mason jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 24 hours. Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely. Recommended Ball Canning Jars Nielsen-Massey Pure Vanilla Extract via Food Fanatic http://ift.tt/2BAWLG2 Food Fanatic

Raspberry Chocolate Hand Pies

Print Save Raspberry Chocolate Hand Pies Recipe Embed Ingredients 1 sheet Puff Pastry, thawed 1 Egg 1 tablespoon Water 1/2 cup Seedless Raspberry Jam 3/4 cup Chocolate Chips Directions Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside. Lightly flour a working surface. Unfold puff pastry and roll from the center with rolling pin. Stamp 10-3" circles with cookie cutter and place on baking sheet. Whisk egg and water together. Brush the edges of the circle with pastry brush. Spoon a teaspoon of jam into the center of each circle. Fold in half meeting the edges together. Crimp edges with a fork. Brush the tops with egg wash. Bake for 12-15 minutes or until golden brown. Remove and cool for 5 minutes. In the meantime melt chocolate chips over double boiler. Pour in pastry bag and drizzle over the top of each pie. Serve and ENJOY! Recommended Le Creuset Jelly Roll Pan OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2GqIzD0 Food Fanatic

Honey Mustard Chicken with Bacon

Print Save Honey Mustard Chicken with Bacon Recipe Embed Ingredients 1 tablespoon Oil 4 Chicken Breasts 1 1/2 ounces Bacon, smoked, roughly chopped 1 large Yellow Onion, chopped 2 cloves Garlic, minced 3/4 cup Chicken Broth 1 tablespoon Smooth Dijon Mustard 2 tablespoons Whole Grain Dijon Mustard Salt and Pepper, to taste 2 sprigs Rosemary 2-3 tablespoons Honey Directions Brown the Chicken:  Heat the oil in a wide skillet over medium-high. Place the chicken breasts in the hot pan and brown well on each side (it doesn't have to be cooked through yet, just nicely browned). Remove from the pan and cover on a plate. Sauté the Aromatics:  Bring the pan back up to medium-high heat (do not drain or wipe the pan! That's delicious flavor in there!) and add the bacon. Cook for a minute, then stir in the onion and garlic. Sauté until softened, about 1 minute. Deglaze the Pan:  Pour the chicken broth into the pan and bring to a boil, scratching the browned bits off the bottom. Stir in both mustards and season with salt and pepper. Cook the Chicken:  Add both the rosemary sprigs and the chicken to the pan with the sauce and cover with a lid. Gently simmer for about 6-8 minutes (if you have very thick chicken pieces, it might take longer), turning the chicken once halfway through. Once the internal temperature of the thickest part of the chicken registers 165°F, remove it from the pan onto a clean serving platter and cover. Finish the Sauce:  Bring the sauce to a boil, then cook until reduced by 1/3. Remove the rosemary and stir in the honey. Serve over the chicken. Recommended Le Creuset Skillet Lodge Cast Iron Skillet Dreamfarm Clongs via Food Fanatic http://ift.tt/2GnJqVg Food Fanatic

Coconut Granola

Print Save Coconut Granola Recipe Embed Ingredients 4 cups Rolled Oats 1 cup Cashews, chopped coarsely 1 cup Unsweetened Coconut Flakes 1/4 cup Light Brown Sugar, lightly packed 1/4 cup Coconut Oil, melted 1/4 cup Pure Maple Syrup 3/4 teaspoon Salt 1 cup Raisins Directions Preheat the oven to 250°F. Combine the oats, cashews, coconut and brown sugar in a large bowl. In another bowl, whisk together the coconut oil, maple syrup, and salt. Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed. Divide the mixture between two 11x17 inch baking sheets, spreading it out so that it's even. Bake for 1 hour and 15 minutes, swapping the position of the baking sheets in the oven halfway. Remove from the oven and allow the granola to cool completely. Transfer to a large airtight container and stir in the raisins. It will keep in an airtight container for at least 2-3 weeks. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset Revolution Spatula 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Source: Adapted from Mel's Kitchen Café. via Food Fanatic http://ift.tt/2BwiYoz Food Fanatic

Strawberry Dream Cookies

Print Save Strawberry Dream Cookies Recipe Embed Ingredients For the Cookies: 8 ounces Cream Cheese, softened 1 stick Salted Butter, softened, 1/2 cup 1 large Egg 1 box Strawberry Cake Mix 1/3 cup Powdered Sugar For the Frosting: 12 tablespoons Salted Butter, softened, 3/4 cup 4 ounces Cream Cheese, softened, half a block 1/3 cup Frozen Sweetened Strawberries in Syrup, thawed and pureed 2 teaspoons Lemon Juice 4 cups Powdered Sugar For Topping: Sprinkles Directions Preheat oven to 350°F. Line baking sheet with parchment paper and set aside. In the bowl of your mixer, beat cream cheese and butter on medium speed, scraping sides of bowl as needed, until combined and smooth. Beat in the egg. Add cake mix and beat on medium until a smooth dough forms. Using a medium cookie scoop, scoop dough into balls and roll in powdered sugar. Place on prepared baking sheets, roughly 2 inches apart. Bake for 10 minutes, or until edges and bottoms of cookies are just barely golden. Let cool on baking sheet for 5 minutes before removing to wire rack to cool completely. Prepare frosting: In the bowl of your mixer, beat butter and cream cheese on medium speed until smooth. Add pureed strawberry mixture and lemon juice, beating on low until smooth. Add powdered sugar and continue beating on low until JUST combined. Increase mixer speed to high and beat for one minute. Generously frost cookies and top with sprinkles, if desired. Recommended Cuisinart Stand Mixer OXO Good Grips Medium Cookie Scoop Silpat Perfect Cookie Mat Le Creuset Jelly Roll Pan via Food Fanatic http://ift.tt/2rFTk0X Food Fanatic

9 Better For You Game Day Recipes

View Slideshow: 9 Better For You Game Day Recipes via Food Fanatic http://ift.tt/2DzmEIh Food Fanatic

Tofu Vegetable Lo Mein

Print Save Tofu Vegetable Lo Mein Recipe Embed Ingredients 1 14 ounce package Extra Firm Tofu, drained and pressed 2 teaspoons Olive Oil 2 tablespoons Soy Sauce 2 tablespoons Sriracha Chili Sauce 1 tablespoon Sesame Oil 1 tablespoon Canola Oil 1 Red Bell Pepper, cut julienne 1 Carrot, cut julienne 2 teaspoons Minced Garlic 1 teaspoon Minced Fresh Ginger 3 Scallions, sliced 1 cup Snow Peas, sliced 8 ounces Lo Mein Noodles For the Sauce: 4 tablespoons Soy Sauce 1 teaspoon Sriracha Chili Sauce 1 teaspoon Sesame Oil 1 teaspoon Brown Sugar 1 tablespoon Mirin Directions Preheat the oven to 400°F. Combine the olive oil, soy sauce and Sriracha sauce in a large bowl. Cut the tofu into small cubes and toss with the sauce. Set aside for 20 minutes. Spread the cubes in a large sheet pan lined with parchment paper. Bake in the oven for 20 minutes, tossing the tofu halfway through. Whisk together the sauce ingredients and set aside. In a large skillet, heat the canola oil over medium-high heat. Add the bell pepper, carrots and snow peas to the pan and sauté for 3-4 minutes. Add the garlic and ginger and sauté for another 2 minutes. Stir in the scallions and the sauce. Remove the pan from the heat. Cook the noodles according to the package directions and drain the extra water. Add the noodles and tofu to the vegetables and return the pan to medium heat for 2-3 minutes. Serve hot. Recommended Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Cuisinart Stainless Steel Mixing Bowls Le Creuset Skillet via Food Fanatic http://ift.tt/2n8pk8u Food Fanatic