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Category Archives: Gluten-Free

Copycat P.F. Chang’s Chicken Lettuce Wraps

To be honest, I’ve never  been to P.F. Chang’s so I wouldn’t be able to really compare it. However, on a scale of 1 to 10 in ‘deliciousness’, I’d rate this a 9. (It’s a bit spicy so that is why I haven’t rated it a 10- but it’s certainly delicious!) I got this from the IowaGirlEats blog via Pinterest. I LOVE Pinterest! They are healthy and quite tasty. These are everything a girl wants, “all a girl needs”; now I have Christina Aguilera in my head. Do you?


Chicken Lettuce Wraps
From: IowaGirlEats


  • 1lb ground chicken breast
  • 1/2 medium onion, minced
  • salt & pepper, a dash of each
  • 2 large cloves garlic, minced
  • 1 inch nob fresh ginger, peeled & minced
  • 1 Tablespoon sesame oil
  • 2 1/2 Tablespoons soy sauce
  • 1/2 Tablespoon water
  • 1 Tablespoon natural peanut butter (I used regular ole Jif)
  • 1/2 Tablespoon honey
  • 1 Tablespoons + 1 teaspoon rice vinegar (I used Apple Cider Vinegar. Good enough.)
  • 2 teaspoons chili garlic sauce (I’d do less in the future.)
  • dash of fresh pepper
  • 3 green onions, chopped (I didn’t have these available so I used broccoli for color.)
  • 1/2-8oz can sliced water chestnuts, drained & chopped
  • 1/4 cup peanuts, chopped
  • 10-12 large outer lettuce leaves, rinsed and patted dry


1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2.Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3.Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4.Sprinkle with chopped peanuts, and serve with cold lettuce leaves

Now, enjoy!


Chicken Tortilla Soup

If you are looking for a good, hearty, slightly spicy soup this is the one for you! I found the recipe from my favorite website, Browneyedbaker and get used to seeing links to her page. It’s my go-to for any baked goods and my friend Anna just adored the variety of cupcake recipes. To be honest, I’m not that much of cupcake/cake person, so you may not see much of that here. However, when I was pregnant with our precious little girl, I had an overwhelming craving for Chocolate Lava Cake or something similar to it. But, that’s another day (I think I’m hungry)..back to this soup. It’s a sure pleaser.
You can give me chicken, cheese, spice and flavor any day.

Chicken Tortilla Soup
From: Browneyedbaker


2 tablespoons vegetable oil
¼ cup minced white onion
¼ cup mined Anaheim pepper (I omitted this and didn’t miss it)
1 clove garlic, minced
2 tablespoons cornstarch
4 cups chicken broth
1 cooked skinless, boneless chicken breast, cut into bite-size piecesn (I used 2 chicken breasts.)
1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
8 ounces mild cheddar cheese, shredded
3 (6-inch) corn tortillas, minced
2 tablespoons lime juice
¼ cup canned diced tomatoes (Rotel or stewed tomatoes work too)
½ teaspoon ground cumin
½ teaspoon ground cayenne pepper
¼ teaspoon oregano
¼ teaspoon salt
Tortilla strips, optional, for garnish


1. In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.

2. Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese.

Serves 4 generously

***The cayenne pepper does give it a kick, so if you don’t like spice or want to limit it just had 1/4 tsp.***

Eggs Benedict and Hollandaise Sauce

This post is inspired by my FIL Dale. I would have not known Eggs Benedict without you. Thank you.
Your DIL Heather (and my waistline)

Before my FIL ever voiced his love for Eggs Benedict, I had seen the movie ‘Julie & Julia’ and recall when Julie had said, “Whipped into submission” referring to the Hollandaise sauce. Also, I remember how Amy Adams just melted when she took her first bite (of her first egg; too bad all other egg recipes go down hill from there sweetheart). You will experience the same reaction with this recipe–the melting part.

I’ve tried to poach an egg the traditional way: slipping an egg into boiling water to just end up with milky water, something that resembles a jellyfish, and the uncertainty if it’s finished. Well, no more. I found a wonderful new way to poach an egg without all that hassle and uncertainty. The website that brought you the Baked Apple, also brings you The Perfect Poached Egg.

Poached egg, Hollandaise sauce, fry up (or microwave) some bacon, and serve on an english muffin or toast with salt and pepper. Soooo delicious!
Caution: Hollandaise sauce is very fatty! Worth every calorie!

The Perfect Poached Egg Method
From: HollyandRose


Eggs, as required.
Olive Oil (I used cooking spray)

Glad Wrap / Saran Wrap
1 ‘Traditional’ Tea Cup (I used a coffee mug)
1 Saucepan
A Clock or your iPhone as a stopwatch
Twist ties (As many as you have eggs to poach)


1. Lay the glad wrap into your small tea cup (or coffee mug) to create a little pocket in the middle with about 4-5 inches of wrap around the cup. Drop a dollop of olive oil (or cooking spray) into the center and slide it around the little pocket (so the egg will easily slide out when ready).

2. Crack the egg into the middle of your pocket.

3. Twist the wrap together at the top leaving the egg resting in the pocket. Do not twist too tight so the pocket pops! Tie each individual pocket with a twist tie.

4. VERY lightly drop the pockets in boiling water making sure the twisted pockets are securely sealed.

5. Allow the eggs to cook in the lightly boiling water for 3-4 minutes depending on how running you like your eggs then lift out of the water and very carefully untwist the pockets allowing the eggs to slip out. (3.5 minutes cooking time is usually perfect for me just so long as the entire egg has been submerged in water the entire time).

And there you have it – Hassle free poached eggs that impress me every time!

Hollandaise Sauce
From: Tyler Florence via The Food Network 


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick) (I have salted butter, just omit the salt.)
  • Pinch cayenne
  • Pinch salt


1.Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. (I haven’t been whisking long enough for the multiple times that i have made this recipe; which until you can make a ‘rose’ shape when you blow on the sauce. I wouldn’t suggest this method if you don’t know the person you are serving this too. ;))

4. Remove from heat, whisk in cayenne and salt.

5. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Quick Gluten-Free Peanut Butter Cookies

My MIL Carla has recently gone gluten-free and has had a somewhat hard time adjusting to the ‘no-cake, no-cookies, no-bread’ lifestyle. But she found this recipe for Peanut Butter Cookies and I’m so glad she did! (Carla’s comment below recipe.)

Looks delicious, don’t they?

Good luck!

Quick Gluten-Free Peanut Butter Cookies
Recipe received from: Carla


1 cup peanut butter
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
1 teaspoon baking soda


1. Preheat to 350 degrees.
2. In a medium bowl, mix together the peanut butter, sugars, egg, vanilla and baking soda until well blended.
3. Roll dough into 1 inch balls and place on ungreased cookie sheet. Dip a fork in white sugar and make crisscross pattern with the fork.
4. Bake 6-8 minutes in preheated oven. Cool on cookie sheet for about 4 minutes after taking them out of the oven. Place on wire rack and let them cool completely.

Carla’s comment:

I recently had to start eating gluten free and was wanting to find a recipe for cookies. I love peanut butter cookies and was very excited when I found a recipe online and it did not contain flour. I modified the original recipe and love the results. I did try making it with Stevia instead of white sugar. My son is diabetic and this woud be a good cookie for him to eat since it only has 7 carbs per cookie. He really liked both recipes…with Stevia and with white sugar. I preferred the one without Stevia. Also, I doubled the recipe and made about 48 cookies.
This recipe is a keeper and has a special place in my recipe file! Try it, you’ll be pleasantly surprised!