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Brunch, Desserts

Pineapple Ricotta Upside Down Cake

September 28, 2017

Pinapple Ricotta Upside Down Cake

Before I could no longer find pineapple in the store anymore, I decided I wanted to experiment and make my traditional ricotta cake and turn it into a pineapple ricotta upside down cake.

Pinapple Ricotta Upside Down Cake

Pinapple Ricotta Upside Down Cake

I was not sure the cake would get to mushy because of the gooiness of the pineapple mixture, but the ricotta cake stood up well and had a great flavor!  Ricotta cakes are more moist than traditional cakes, so this experiment worked out well.  I also added blueberries, but it’s not necessary.  It did add a nice extra flavor to the cake, but it will still be just as fabulous without it.

I baked the cake in my iron skillet, which made it really easy to cook the butter and brown sugar mixture first and then throw every else in and put into the oven.

Pinapple Ricotta Upside Down Cake

The cake was super easy to get out of the skillet and toss on a platter as well.

Print Recipe
 Pineapple Ricotta Upside Down Cake
This pineapple ricotta upside down cake is so yummy and moist and really easy to make!
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl, mix the flour baking powder, sugar and salt and mix together.
  2. In another large bowl whisk eggs, ricotta cheese, vanilla extract and 1 stick of melted butter. Make sure the melted butter is at room temperature.
  3. Slowly whisk the flour mixture into the liquid mixture and set aside when done.
  4. In an iron skillet on medium heat mix the 1/2 stick of butter with the brown sugar. Once melted turn heat off.
  5. Make sure the brown sugar mixture is even on the bottom of the skillet.
  6. If you bought the canned pineapple rings, make sure you drain. If you bought a fresh pineapple, cut the sides and ends and then use a pineapple corer to cut out the middle. Then cut into thin slices. I also added blueberries on the bottom of the pan, but it's not necessary.
  7. Place the pineapple rings evenly on the bottom of the skillet, and then pour the cake mixture over top.
  8. Bake at 350 for approximately 45 minutes and look cool for about 5 to 10 minutes before turning it over on a platter. You want the cake to still be a bit warm so that it comes out of the skillet better.
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Breakfast, Brunch

Dutch Crunch French Toast

September 21, 2017

dutch crunch french toast

One thing I hate about fresh bread is that it doesn’t stay fresh for very long.  I had some left over Dutch Crunch bread that wasn’t fresh enough to eat, and I decided to use it to make Dutch Crunch French Toast.  It was really yummy!  I was going to add some Bailey’s to the batter, but I realized I did not have any.  I had some Grand Marnier which is just as good to use.

dutch crunch french toast 3

I don’t make french toast very often even though I love it because I am trying to be healthier and stay away from gluten.  However, it’s really tough because I love bread.  I just try to limit how much I eat these days.  It was a treat for me this morning.

 

 

Print Recipe
 Dutch Crunch French Toast
Dutch Crunch French Toast with Grand Marnier
Course Breakfast, Breakfast Recipes, Brunch, Brunch Recipes
Cuisine American Food
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Breakfast, Breakfast Recipes, Brunch, Brunch Recipes
Cuisine American Food
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cut the Dutch Crunch bread into medium size slices. If you make them to wide, they will be soggy.
  2. Whisk the eggs and all the other ingredients together.
  3. Dip bread into egg mixture and coat well before placing in skillet.
  4. Cook on both sides for approximately 5 minutes or until they appear done.
  5. Sprinkle powdered sugar over top before serving with fresh fruit and your favorite syrup or jam.
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Brunch, Entrees, Gluten Free, Healthy Cooking, Lunch, Pasta, Salads

Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

Print Recipe
 Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Appetizers, Breakfast, Brunch

Quinoa Jalapeno Popper Tartlets

August 5, 2017

Quinoa Jalapeno Popper Tarlettes

I have been experimenting a bit with different Quinoa recipes, and made Quinoa Jalapeno Popper Tartlets.   Quinoa is gluten-free and it much healthier than other options.

Quinoa

I like the Trader Joe’s Organic Quinoa that you get in the frozen section.   However, you can find organic quinoa in other brands as well that require cooking it on the stove.

Quinoa Jalapeno Popper Tarlettes

You need a mini tart pan which you can find almost any where these days.

Print Recipe
 Quinoa Jalapeno Popper Tartlets
Quinoa Jalapeno Popper Tartlets have just the right amount of spice.
Course Appetizers, Breakfast, Brunch
Cuisine American Food
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Appetizers, Breakfast, Brunch
Cuisine American Food
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. If you buy the quinoa that needs to be cooked, follow the package instructions. Usually it takes about 15 minutes to cook. If you buy the organic quinoa that is already cooked from Trader Joes, just heat up according to box instructions.
  2. Once the quinoa has been cooked or heated up, place in a large bowl and immediately add the cream cheese so it melts and mixes easier.
  3. Add all the other ingredients except the eggs and mix together.
  4. Beat eggs together and then pour into quinoa mixture and mix well. The eggs help bind the mixture together so that it does not fall apart.
  5. Spray your mini tart pan with cooking spray and then fill with the quinoa mixture.
  6. Cook at 350 in the over for 20 minutes and let cool for about 5 minutes.
  7. Use a knife around the edges to help get the tartlets out without breaking them and serve on a platter.
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Appetizers, Breakfast, Brunch, Desserts, Gift Ideas

Fig Jam

August 3, 2017

Gourmet Girl Does Real Estate

Fresh figs can be found this time of year in the produce section at some gourmet groceries stores or farmers markets.  Believe it or not there are about 6 different types of figs:  Black Mission Figs, Brown Turkey Figs, Adriatic Figs (also called white figs), Calimyrna Figs, and Kodota Figs which are less sweet than the other figs.

Figs in basket

I found the Brown Turkey Figs, and they are very sweet.  Figs are one of those fruits that can be used for so many things.  You use them in a salad, on a cheese platter freshly cut or in jam form like this recipe.  you can also use it to baste on a pork tenderloin or chop.  It would also be really great with lamb.  And of course my original intent when I bought the figs was to braise them in a port and serve over ice cream, but I decided I would make this jam instead.

Figs with Sugar for Jam

I hope you enjoy this recipe!  If you like it, I would love to have you comment on my blog post for this recipe.

 

Print Recipe
 Fig Jam
Fig Jam
Gourmet Girl Does Real Estate
Course Appetizers, Breakfast, Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Course Appetizers, Breakfast, Brunch, Desserts
Cuisine American Food
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cips
Ingredients
Gourmet Girl Does Real Estate
Instructions
  1. Cut the top part of the stem off of the figs and dice.
  2. Place the figs in a large bowl with the sugar and mix. Set in the refrigerator for one hour.
  3. Place the fix and sugar mixture in a sauce pan and turn on medium to medium low heat.
  4. Add the zest of the 2 lemons along with their juice.
  5. Add the rest of the ingredients and cook for approximately 30 minutes or until the mixture thickens. Frequent stir until done.
  6. I personally like to keep the jam chunky, but if you wanted it more smooth you could put the jam in a food processor to puree if you wanted.
  7. Once done, you can store in mason jars and refrigerate. The jam should last like most other jams because of the acidity of the lemons and balsamic vinegar.
Recipe Notes

Ways to use my fig jam:

  • Serve with a cheese platter
  • Serve over ice cream
  • Serve on toast
  • Make PBJs
  • Baste over pork or lamb
  • Great gift idea in mason jars
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Breakfast, Brunch

Gluten Free Cornmeal Pancakes

July 19, 2017

Cornmeal Pancakes Gluten Free

I absolutely love anything with cornmeal, so I thought I would experiment with making healthy gluten free cornmeal pancakes.  I wanted to leave out the gluten and the unhealthy sugar, so I used a bit of gluten free flour with the cornmeal.  I also added some of my favorite protein powder because I need to have protein with my breakfast.

Cornmeal Pancakes Batter

This is a really easy recipe that you can improvise without fail.  This recipe made 6 pancakes, so you will need to double or triple the recipe if you want to make it for more people.

Cornmeal Pancakes Gluten Free 3

I used my favorite cast iron skillet, but you can use any skillet you want.

Compote for Cornmeal Pancakes

I made this quick and yummy compote with the pancakes using fresh berries since I had fresh rasberries and blackberries in the refrigerator. I got my protein and antioxidants in for breakfast!  If you don’t want to use fresh berries, you can just use a low sugar syrup or the stevia syrup which you can find at Whole Foods.

Print Recipe
 Gluten Free Cornmeal Pancakes
Try these really yummy gluten free pancakes with protein powder.
Course Breakfast, Brunch
Cuisine American Food
Prep Time 10 Minutes
Cook Time 5-8 Minutes
Servings
People
Ingredients
Course Breakfast, Brunch
Cuisine American Food
Prep Time 10 Minutes
Cook Time 5-8 Minutes
Servings
People
Ingredients
Instructions
  1. Add the cornmeal, gluten free four and protein powder in a large bowl.
  2. Add the grapeseed oil and half to a third of the almond milk and stir. Continue to add the almond milk to get it to the right consistency. If you did not add any protein powder, a scant cup of almond milk works. However, when you add the protein powder, the mixture will be too thick. Slowly add more of the almond milk to get the thickness just right. You may or may not have to use all of the milk depending on how big of scoops you use of your protein powder.
  3. In a separate skillet add about 1/4 cup of the stevia maple syrup with the berries and cook on medium heat for approximately 10 to 15 minutes stirring frequently until the mixture thickens. Once done, turn heat off and let sit until the pancakes are done.
  4. Use a large spoon or measuring cup to scoop batter out to make it easy when putting it into the skillet. Cook on medium heat for approximately 3 to 4 minutes each side.
  5. Serve with the fruit compote and/or the stevia maple syrup. You can also use a low sugar and low cal maple syrup or no syrup at all.
Recipe Notes

Here are some substitutes that will work if needed:

  • If you don't have gluten free flour, you can use oat flour
  • You can mix OJ in with the cooked berries instead of the stevia maple syrup
  • You can use a low sugar and/or low cal syrup if you cannot find the stevia maple syrup
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Brunch, Comfort Food, Dinner, Entrees, Gluten Free

Shepard’s Pie

May 24, 2017

Shepard's Pie

Shepard’s Pie is one of those yummy comfort foods that are good any time of year!  I made this one with more of an Italian flare, and my husband says this one is the best one I have made to-date.

Who doesn’t like cheesy mashed potatoes with beef?  You can make it in an iron skillet or any other type of skillet that can go in the oven.  You can also use a pie dish if it’s big enough.

Shepard's Pie

Ingredients:

  • 2 – 16 oz. packages grass fed organic lean ground beef
  • 1/4 bag of frozen peas
  • 1/4 bag of frozen corn
  • 2 – 14.5 oz. cans of fire roasted diced tomatoes
  • 1/2 yellow onion, finely chopped
  • 1 small can of tomato paste
  • 1 small package cherry or grape tomatoes (optional)
  • 2 tablespoons Italian seasoning
  • 2 to 3 garlic cloves, minced
  • sea salt and pepper to taste
  • red chili flakes to taste (optional)
  • splash of your favorite red wine (optional)
  • 4 to 6 large russet potatoes
  • 1 cup of shredded cheddar cheese
  • 1/2 stick of butter (optional)
  • 1/4 to 1/2 cup milk (optional)

Directions:

  1. Peel the potatoes, cut them in half, and then boil them until soft.  When potatoes are done, drain and use a potato masher to mash them.  While the potatoes are still hot, add the cheddar cheese, mile and butter.  Add salt and pepper to taste as well and set aside.
  2. Heat over to 350.
  3. Drizzle a small amount of olive oil in your skillet, and then add the onions and garlic.  Cook at medium heat until onions are translucent.
  4. Add the beef and cook until meat looks cooked enough to add the other ingredients.
  5. If you are using fresh cherry or grape tomatoes, cut them in half and add them in.
  6. Add the canned diced tomatoes, tomato paste, and all the spices.  Also add the wine at this time if you plan on adding it.
  7. Cook on the stove top for about 10 minutes and remove from heat.
  8. Add the mashed potatoes on top of the meat mixture in the skillet and smooth over with a large wooden spoon so that the top is flat.
  9. Cook in the oven for approximately 40 to 50 minutes.  You might want to place a baking sheet below or some foil because the sauce from the meat may spill over.
  10. Once you pull it out of the oven let it sit for about 5 to 10 minutes before serving.

 

 

Easy Shepard’s Pie Recipe

40 mins
Serves 6-10

Ingredients:

1/4 bag frozen peas,
2 – 14.5 oz cans of fire roasted diced tomatoes,
1 small can of tomato paste,
2 tablespoons of Italian seasoning,
1 small package of cherry or grape tomatoes (optional)
2 to 3 cloves garlic
4 to 6 large russet potatoes
1 cup shredded cheddar cheese
1/4 to 1/2 cup milk
1/2 stick of butter (optional)
salt & pepper to taste
red chili flakes to taste (optional)

Appetizers, Breakfast, Brunch

Chilaquiles with Chicken

March 27, 2017

I made my own version Chilaquiles with chicken for brunch yesterday, and everyone loved it.  I hope you will enjoy as well!

Chilaquiles 2Chilaquiles 1

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 1/4 to 1/2 a bag of frozen corn (optional)
  • 1 can or black beans, drained
  • 1/2 yellow onion, finely chopped
  • 2 to 3 jalapenos, thinly sliced
  • cilantro (optional)
  • 1 to 2 packages of shredded pepper jack cheese
  • 1 large can of enchilada sauce or make it homemade
  • 1/4 cup chicken broth
  • homemade salsa (see below recipe)
  • scallions to garnish
  • avocado and sour cream to serve on the side
  • 1 bag of tortilla chips

Directions:

  1. Preheat over to 350.
  2. Place the enchilada sauce, chicken broth and some of the homemade salsa in an iron skillet or other large skillet and mix on stove at medium heat for about 5 minutes.
  3. Turn heat off and place 1/2 to 3/4 of the tortilla chips in the skillet and mix well.
  4. Top with black beans, onions, corn, jalapenos, chicken and any other ingredients you decide you want.
  5. Top with the cheese.
  6. Cook in the over for approximately 35 minutes.
  7. Garnish with chopped scallions.
  8. Serve in skillet with a side of sour cream, avocado and more of the homemade salsa.

Homemade Salsa:

  • Ingredients:  about 12 roma tomatoes, 5 jalepenos, 5 fresno peppers, 5 or 6 habenero peppers, and 1 clove of garlic with the top sliced off.
  • Preheat over to 400.
  • Place parchment paper over a cooking sheet.
  • Place all the ingredients onto the cooking sheet and use a brush to coat a small amount of olive oil over all the veggies.
  • Bake for approximately 45-60 minutes or until done.
  • Let the veggies cool down.
  • Cut stems of peppers off as well as the top part of the tomato and place in food processor.
  • Dig the garlic out of the casing as well and place in the food processor.
  • Add a small amount of chicken broth and mix well.

Note:  Some people like to peel the skin off of the peppers and tomatoes, but I like to leave them on to get that burnt flavor.

 

 

 

 

Breakfast, Brunch, Gluten Free, Low-Carb

Healthy Low-Carb Quiche

January 22, 2017

On my mission to eat healthier, I made this healthy low-carb quiche, and it turned out to be pretty tasty.

GourmentGirlDoesRE

Ingredients:

  • egg whites from a carton (1/2 gallon)
  • About 12 to 20 cherub tomatoes cut in half
  • 1 bag of organic fresh spinach
  • vegan cheese or your favorite cheese (optional)
  • Italian spice blend or another blend you like (I have an Irish Garlic blend that I used that I buy locally)
  • cayenne pepper (optional)
  • top with tabasco (optional)

Directions:

  1. Preheat oven to 350.
  2. Spray the cupcake pan with cooking spray and make sure you get the sides otherwise the mini quiches will not come out easily.
  3. Put a small amount of spinach in each cup.
  4. Add 3 to 4 cherub tomato halves in each cup.
  5. Pour the egg whites in each cup and leave some room at the top because the egg whites will rise a bit.
  6. Add your spices on top.
  7. Add a small amount of cheese on top (optional).
  8. Cook for approximately 20 minutes.
  9. Let sit for 5 to 10 minutes, and then use a knife around the edges to make it easier to get the quiches out.

The Chao vegan cheese I bought was very good surprisingly (made from tofu).  I only put a tiny square on each quiche as you can see on the pictures.

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