Gluten Free Banana, Peanut Butter, Chocolate Muffins

At first I thought, " there is no way in the world this will work without oats or something to hold it all together"....but hot diggity it does!  Not only does it work, but these are super yummy and very easy. (you know me, I don't do complicated because life itself takes care of that!)

 

Preheat your oven to 400 degrees

All you need is:  

• 2 bananas- not green, not too brown
•  2 eggs
• 3 oz of honey (6 Tablespoons)
• 1 cup of creamy peanut butter
• 2 Tablespoons of vanilla
• 2/4 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1/8 teaspoon of salt
• Chocolate chips to taste (used about 1 cup)

Ok, so that is the yum part and here comes the easy...throw it all in a blender, except the chocolate chips, until it is smooth.  Fold the chocolate chips right into the blender.  Spray your muffin pan, and pour batter straight into the your tin filling 3/4 full. This recipe made 18 muffins.  Bake about 8-10 minutes.  Do not be afraid to get them REALLY brown so they are not gooey.  Let them cool a little before removing and serve....best over ice cream.  (and low fat too-sarcasm)

 Smooth smooth smooth!

 I added some chocolate chips to the top because I love chocolate!

 

I cannot wait for my baby to get home with her gluten free tummy and bake these for her!

This little beauty, not the horse, is studying abroad in Ireland for the semester. 

Her momma misses her every day and cannot wait for her to come back to Texas!



Two Teaspoon Chicken (Gluten Free)

So, let me make this perfectly clear before we begin...this recipe is NOT difficult once you get your spices and flour mixed.  You may want to even put half of your flour and spice mixture in a baggie for using later.  You will not use it all.  But here is where the truth comes in, and I'm all about the truth.  

John 8:32 says the truth will set you free....and it will! 

This chicken is good.  This chicken is Gluten Free.  But this chicken is also just as good without all of the spices.  It just is.  You can't taste all of that!  So you decide what you want to do.  The next time I make it, I will do just the salt, peppers, flours, crumbs and wet mixture prior to frying along with the sauce.   That's the truth. 

Here is what you will need: 

4 chicken breasts cut in half horizontally so they are super thin, (making 8 pieces) 1-1/3  cup of brown rice flour, 1/4 cup of tapioca flour, and 1/4 cup of GF bread crumbs. TWO TEASPOONS of each: sea salt, pepper, ginger, thyme, sage, paprika, cayenne.  3 eggs, 1/4 cup milk, TWO TEASPOONS Tabasco sauce, 4 Tablespoons olive oil, 1 cup honey, 1/4 cup soy sauce, TWO TEASPOONS fresh garlic minced

First mix all of your flours, bread crumbs, and spices together.

Whisk together your eggs, milk and Tabasco. Dip chicken in this and then dredge in flour mixture for frying.  Heat 2 Tablespoons of olive oil on a medium LOW heat and when your chicken is coated, place in pan.  Brown on both sides.  If you are uncertain if it is cooked, cut into the thickest piece. You may be able to get away with a medium heat.  

                                                                                                                                                                                                                                                                                                                                                                        

While your chicken is browning,  to make certain your kitchen doesn't begin to stink & become filled with black smoke...take a paper towel and wipe out extra dry flour that may burn.  You can add a little more oil if needed.  OK now...

Let's start the sauce in another pan.

The sauce is so simple! In a small sauce pan combine TWO TEASPOONS olive oil and your TWO TEASPOONS minced garlic.  When garlic is tender, add 1/4 cup Gluten Free soy sauce, and 1 cup honey on a low heat. Stir occasionally until all your chicken is cooked. I have a trick to see if my meats are cooked throughout...take the thickest piece and cut into it.  If it's cooked they all are, if not...I throw a small lid over the chicken and turn down heat until the meat is white.  

Once your chicken is completely cooked, dab excess oil and place on non stick cookie sheet, and cover with 3/4 of the sauce, saving other for dipping.  

Place on broil in the oven until the sauce is bubbling and thickening and then serve. 

 I usually fix a quick pre-packaged cole slaw while it's in the oven...

 Again, this is a good gluten free fried chicken breast.  I adapted it using many different cook books and recipes.  But I will go to the grave saying I cannot distinguish all the different spices and won't use them again. 

*Sarcasm Note -  I love making an extensive meal and have it turn out that it was not all necessary!  :(

Honey Butter Pork Tenderloin

Not many ingredients but here is what you need. 6 tablespoons butter, 8 tablespoons honey.  Black pepper and Cajun seasoning to taste and whatever size pork tenderloin you want.  (I chose two) You will also need a pan that is oven safe for your tenderloin

Use the Cajun seasoning and the black pepper to coat the tenderloin, (don't be shy) NO oil, but on a medium heat brown the tenderloin on all sides. While it  browns in a separate pan....

Melt your butter and honey on a medium heat, and then pour it over your tenderloins when they are brown.

After browning and pouring honey butter over them, put them in a 375 degree oven for 20 minutes, then remove, slice it on the diagonal and place on a separate dish to rest.  

 

 

Some of my thicker pieces were a little pink but that is okay because you are going to cook it on the stove a bit.  While it is resting add 1/4 cup of water to your butter and honey mixture.  With a fork stir it pulling up the pork bits from the bottom.

Bring it to a soft boil, at a med heat until it is about half cooked down.

After it has cooked down add your pork and cover...YOU HAVE TO BE PATIENT with this part.  Keep your heat at a medium low heat and let it ride!  Because it has butter in it, it will not stick!  Seriously, this takes about 20-30 minutes.  But it is so worth the wait!

That is NOT burn, it is crusted honey.  Heaven if you will.   I served it with candied carrots and a salad.  It was yummylicious, Overall the pork took about and hour to fix but I wasn't continuously working on it.

 

 

 Sarcasm Note- Your Jewish friends are gonna love this one!