Monday, June 24, 2013


I recently found these 'Qwackers' at The Gluten Free Store in Layton Utah. Last night my husband was eating golf fish crackers and so I decided to pull these out to give them a try. He compared them to the goldfish crackers. At the first taste he said that the texture was so different. And the second taste he says that these are a lot more cheesy tasting. (He hates cheese.) But from what I can remember from so many years ago, I would compare the texture and taste to cheese nips. They have a bit of a crunch to them and you can definitely taste the cheese flavor. I found them enjoyable. I love the size of the package also. Enough for one sitting and not having to leave an open bag and having to eat them before they get stale. Highly recommended!

Happy eatings!!

Wednesday, June 19, 2013



My all time favorite kind of donut is the maple bar. I have tried multiple times to make a gluten free maple bar, they turned out ok... But I'm still on the hunt to find a good enough recipe to publish. Which will mean it will be regularly made in my kitchen. :)

But until then I'll buy these donuts.

My two favorites are the maple glazed and cinnamon sugar.
I usually heat them up in the microwave for 30 seconds. The texture is perfect! Only if they were a little bigger.... Although I don't feel so guilty eating them.

I recently tried the vanilla glazed donuts which are also very good. But wouldn't be my first choice. They also have chocolate glazed which I have not yet tried.

When my husband and I first started dating I bought some donuts to have at his apartment kuz there was nothing in his apartment that I could eat. He learned very quickly that my donuts are off limits! ;)

Happy eatings!!!

Tuesday, June 4, 2013

Lemon chicken

Since we have been married I try to make home-cooked meals for so many reasons. You get to determine the things that go into your food, the limits are endless, and it really is so much more inexpensive.
A lot of my inspiration of different foods to cook are some of the dishes we try at restaurants, Pinterest, and things that I cannot get gluten free unless I make it myself. I have only really been cooking things from scratch for the last year and a half. So I am still having to do A LOT of trial and error.
It does get frustrating when I am really craving it and then it doesn't turn out. But that's just how it goes. So along with the recipes I give out I'll give tips of things that I did do that does or doesn't help.
Like I mentioned earlier we LOVE PF Chang's. And I was lucky enough to find my favorite dish from there. After making it several times it's hard to spend the money on something that I make just as good or even better tasting. (I mean that in the most humble way. :))
This dish is one of the most commonly asked for by my husband... Which really means a lot. He is not picky in any means. He even eats my burnt meals... Which happens more than I'd like to admit. He really is a great sport about it all. :)

PF Chang's Lemon Chicken-
For the lemon sauce:
1 T. cornstarch, dissolved in small amount of cold water
1 c. chicken broth
juice of 1 lemon
3 T. brown sugar
3 T. liquid honey
1 tsp. minced ginger
Put chicken broth, lemon juice, brown sugar, honey and ginger into skillet or pan and stir to combine. Bring to a boil, stirring constantly. Turn heat down to a simmer. Stir in cornstarch mixture and simmer 2-3 minutes until thick and syrupy. Keep warm.
For the chicken:
2 boneless chicken breasts, cut into 1 inch by 1/2 inch chunks
2 T. gluten-free soy sauce or tamari
1 tsp. minced ginger
1 tsp. sesame oil
about 1/2 c. cornstarch
2 – 3 T. oil for frying
2 T. toasted sesame seeds
1. Mix chicken pieces, tamari, ginger and sesame oil and marinate for 20-30 minutes.
2. Spread cornstarch on dinner plate and roll chicken pieces in cornstarch until coated. Place chicken pieces on another dinner plate.
3. Heat oil on medium high heat in a large skillet until a piece of coated chicken sizzles when added, then add more pieces to fill pan without crowding.
4. Saute chicken pieces, turning a few times, until browned all over and cooked through.
5. Wipe out pan and saute remaining chicken in same manner.
6. To serve, spoon warm sauce into dish, place chicken pieces over top, and add steamed broccoli, if desired. Sprinkle with toasted sesame seeds.

This dish takes a while to make.. The first time I made it, it took me like 2 hours. But I have gotten faster the more times I make it. I usually double or even triple the recipe because it serves 2 people. It makes great leftovers and is great to serve when company is over.
Definitely worth the time and effort! :)

Happy eatings!!!