Irish Cream

Next Tuesday marks the day where everyone is Irish for the day. Barrels of Guinness will be consumed and every where you look people will be wearing green. Every Ginger will be assumed to be truly Irish. :) And crappy American bars will dye their American beer green *shudder*. Seriously just drink the Guinness for a night. You might actually like it! 

Irish Cream

For those of you that don’t like beer might I recommend Irish cream? How about homemade Irish cream? It is easy to make. Grab a bottle of Jameson while you’re out shopping this weekend and mix yourself up a batch. Serve it over ice as soon as you make it! Cheers! Be smart and be safe guys!

Irish Cream

1-1/4 cup Jameson whiskey
1 can sweetened condensed milk
1 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon unsweetened cocoa powder
1 teaspoon instant coffee or espresso powder

In a large bowl whisk everything together until combined.
Using a funnel pour the mixed liquid into a bottle.
Refrigerate until ready to serve. Serve over ice.

Posted in Beverage | Tagged as: , , , , , , | 5 Comments

Dijon and Grape Chicken Salad

It is Spring Break week in our house and the weather has cooperated wonderfully. The windows have been open each day and the fresh air has been flowing through the house. For the most part I have kept my computer closed and just enjoyed the six of us together under one roof all day long.  It has been great having everyone together all day and night.

Chicken Salad

Full disclosure the kiddos are fighting right now while I am writing this…. wouldn’t you know it ;) I am also kicking butt (like seriously) at Wheel of Fortune and the girls want to know why I won’t go on the show and win us a trip to Hawaii or Costa Rica.

This recipe was developed while I was doing Whole30. It is sugar free, grain free, and dairy free, and FULL of flavor. I made my own mayo for this. It is STUPID easy to make. Why, why, why have I been buying mayo all this time? Do you own a blender? If so then you SHOULD be making your own mayo.

Let me break it down for you…. room temp egg + 1/2 teaspoon mustard powder + squeeze of lemon juice + pinch of salt + 1-1/4 cup mild/neutral flavored oil. The hardest part is slowly drizzling the oil into the whirling blender so it emulsifies correctly.

The night before I grilled up a few extra chicken breasts so I could quickly reheat them for lunch. Instead though I chopped up one of them and combined it with diced onion, celery, sliced grapes, mayo, and a little dijon. It made for a lunch so so much better than a plain ole reheated chicken breast. I look forward to enjoying this fresh lunch many times this summer.

Chicken Salad

YIELD: 1 serving
1 cooked chicken breast, chopped
1 stalk celery, diced
1 teaspoon onion, diced
1/2 cup grapes, halved or quartered
1-2 tablespoons homemade mayo
1 teaspoon dijon
pinch of salt and pepper

1. Combine all ingredients in a bowl. Season with salt and pepper to taste. Serve on lettuce leaf, crescent roll, toast, etc.

Posted in Lunch, Salads | Tagged as: , , , , , , , , , | 6 Comments

Hash Brown Quiche and My Thoughts on My Whole30 Experience

Crisped hash browns form the crust in this wonderful gluten free quiche. Scroll down for the recipe if you don’t want to read my thoughts on my Whole30 journey.

Hash Brown Quiche gluten free

My journey with Whole30 began just over two weeks ago. Which in reality isn’t that long but some how it feels like a life time ago. To summarize Whole30 is a commitment to go 30 days without eating dairy, grains and gluten, legumes, and sugar. Why would anyone want to do that you might be wondering. The idea is by stripping out those foods you will be able to let your body heal and recover from any ill side effects those foods may have been causing.

Without going into great detail I will say I have been suffering from horrible burning stomach pain for the last 8 months and truly off and on for the last six years. Last fall I decided I would finally see a doctor about this so I had a ultrasound of my gallbladder, endoscopy, celiac test, and a gastric emptying study. All the tests came back within the “normal range” but barely.

I was left feeling frustrated and without answers. After seeing stuff online about Whole30 I finally decided to take the plunge when one of my friends was starting too. Doing it with support was nice. My goal was to “reset” my gut. Flood it with whole clean foods in hopes of feeling better.  Another reason was to control the “sugar dragon”. I read testimonials about it being life-changing, soaring energy levels, and weight loss.

All these things sounded nice. I was lucky enough to not experience a sugar hangover. After just a few days of eliminating the noncompliant items I felt less puffy and bloated. My skin was clearer. Each day I woke up ready to hit the ground running but by the end of the day I was depleted of energy. Unfortunately I didn’t experience the soaring energy levels others spoke of. Maybe they come towards the end of the 30 days. Or maybe it has something to do with at least one of my four children waking me up several times in the middle of the night (wants to nurse, has stomach pains, is wheezing, or growing pains all reasons I have been woken up recently).

These last 14 days have been really hard but have taught me a lot. It saddens me to say it but I have to pause my Whole30 journey. The reason being I just can’t keep my milk supply up and Felix has become even more needy (teething, I think). While my health and wellbeing are important to me my children come first. I look forward to revisiting this once Felix is weaned.

So moving forward… I am looking into having a food allergy panel done. I had a weird reaction to corn tortilla chips at the end of my portion of Whole30. As far as what I will eat? Gluten, corn, and sugars are going to be consumed in extreme moderation. Also I am really going to make a conscious effort to eat the rainbow in the forms of more colorful fruits and vegetables more frequently at all meals. This will only get easier as Spring approaches.

Have you ever done a Whole30 or portion of one? How did it go? Please leave a comment or email me if have any questions about my experience or want to know more

Hash Brown Quiche 

On Whole30 you can eat the daylights out of eggs. Which at first sounds awesome. Eggs + Bacon?! Yes please! Believe it or not it QUICKLY got old. I needed a way to jazz up my breakfasts/brunches/lunches that was still gluten/grain free. Potatoes to the rescue!

If you’ve been a long time reader you are probably tired of me expressing my love for breakfast quiches and casseroles. So I will spare you my going on and on. Just know this quiche is great. Like super great. I liked it even more than the pie crust version (gasp!).

Hash Brown Quiche

Hash browns are pressed into a pie plate, drizzled in oil or butter/ghee, and baked until they start to crisp up about 20 minutes.

Hash Brown Quiche

Meanwhile fry up bacon or sausage and sauté veggies to put in the quiche once the hash browns are done cooking. Pour in the eggs and bake for another 20 and you will be good to go.

Hash Brown Quiche

Yield: 2 quiches

1-20 ounce package of refrigerated hash browns
1/2 cup + 1 tablespoon melted butter/ghee
1 onion, sliced
12 mini sweet peppers or 2 small bell pepper, sliced
4 cups spinach
1 pound bacon, cooked and chopped
8 eggs, beaten
onion salt

1. Preheat oven to 425 degrees
2. Divide hash brown evenly among 2-9 inch pie plates. Press into firm layer
3. Drizzle 1/4 cup melted butter/ghee over each pie plate (1/2 cup total)
4. Bake for 20 minutes or until hash browns begin to turn brown at the edges
5. While hash browns are baking heat a large skillet over medium-high heat. Melt 1 tablespoon butter/ghee
6. Saute onion and peppers, frequently stirring, until they have softened about 10 minutes, stir in spinach until wilted
7. Beat together 4 eggs and pinch of onion salt in small bowl
8. Once hash browns are done, top with sauted vegetables and chopped bacon, then pour eggs over everything
9. Beat together the remaining 4 eggs and pinch of onion salt and repeat the process for the second quiche
10. Bake quiches for 20 minutes or until eggs are set
11. Serve hot or at room temperature

Posted in Breakfasts, Gluten Free | Tagged as: , , , , , , | 3 Comments

Garlic Cheddar Biscuits

Garlic. Cheddar. Biscuits. These three all are mouth watering words all on their own but mixed together they are a treat for your tastebuds! Get ready for your mouth to do a happy dance as soon as you bite into the soft biscuit bursting with flavor.


These biscuits are a knock off of Red Lobster’s Cheddar Bay Biscuits. Not a cheap knock off either. A better knock off because you get to control the amount of garlic. (YES!) And the amount of cheddar (DOUBLE YES!). Oh and you don’t have to wait for the waitress to bring you more. Just cozy up to entire sheet pan. (no judgement!).

My recommendation would be to shred your own cheddar cheese. I think it melts better than the pre-shredded variety you get at the store. Everyone knows these biscuits pair well with seafood. I brought them to a dinner party where the main course was grilled pork tenderloin and the combination was perfect. Honestly I can’t think of a meal where you wouldn’t want to serve them. Imagine them split opened and topped with a runny egg for breakfast. YES! Any way you serve them they will be a hit!

 Garlic Cheddar Biscuits

Yield 12-15 biscuits

2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
pinch of salt
1 cup buttermilk
1/2 cup butter, melts
1-1/2 cups shredded sharp (or extra sharp) cheddar cheese
for the topping
3 tablespoons butter, melted
1 tablespoon chopped fresh parsley (dried would work too)
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F Line a baking sheet with parchment, set aside
In large bowl combine dry ingredients (flour, sugar, baking powder, garlic, and salt)
Pour buttermilk and melted butter over dry ingredients and mix until just combined
Carefully fold in shredded cheese
Using large cookie scoop or 1/4 cup measuring cup, spoon batter onto prepared baking sheet
Bake for 10-12 minutes or until biscuits are golden

for the topping
In small bowl whisk together melted butter, parsley, and garlic
Brush mixture over each biscuit
Serve warm

Reheat in the microwave for 15-20 seconds at a time until warmed



Posted in Breads | Tagged as: , , , , , , | 12 Comments
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