Fauxlacine

You can eat these tasty, crunchy gluten-free fried garlic butter mushrooms as a snack or side dish. They are great for people who are sensitive to gluten or who are on a gluten-free diet.

Ingredients: 16 ounces 450g fresh mushrooms, cleaned and sliced. 3 tablespoons gluten-free all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons unsalted butter. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons fresh parsley, chopped for garnish.

Instructions: In a medium bowl, combine the gluten-free all-purpose flour, salt, and black pepper. Dip each mushroom slice into the flour mixture, coating it evenly, and set aside. In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling. Add the minced garlic to the skillet and saut for about 30 seconds until fragrant. Carefully add the coated mushroom slices to the skillet, ensuring they are in a single layer without overcrowding the pan. Cook the mushrooms for 3-4 minutes on each side or until they become golden brown and crispy. Remove the fried mushrooms from the skillet and place them on a paper towel-lined plate to drain excess oil. Garnish with chopped fresh parsley before serving. Serve the gluten-free fried garlic butter mushrooms hot as a delicious appetizer or side dish.

Prep Time: 15 minutes

Cook Time: 15 minutes

With a flaky pie crust, this Goat Cheese Cantaloupe Tart has the sweet taste of ripe cantaloupe and the sour, creamy taste of goat cheese. It's a great mix of tastes and textures that makes for a unique and tasty dessert or starter.

Ingredients: 1 pre-made pie crust. 1 cantaloupe, thinly sliced. 6 oz goat cheese, crumbled. 2 tbsp honey. 1 tbsp fresh thyme leaves. 1/4 cup chopped walnuts.

Instructions: Warm the oven up to 190C 375F. Put the ready-made pie crust in a tart pan and press it down to make a crust. Spread the cantaloupe slices out thinly on top of the crust. Place small pieces of goat cheese on top of the cantaloupe slices. Put honey on top of the cantaloupe and goat cheese. Add chopped walnuts and fresh thyme leaves on top. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the crust is golden brown. Before you serve it, let it cool down for a while. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A lighter version of the classic Beef Stroganoff, this recipe swaps sour cream for Greek yogurt, reducing the fat content without sacrificing flavor. It's a creamy, comforting dish perfect for a cozy dinner.

Ingredients: 400g lean beef strips. 1 onion, thinly sliced. 2 cloves garlic, minced. 200g mushrooms, sliced. 1 tablespoon olive oil. 1 cup beef broth. 1 cup plain Greek yogurt. 2 tablespoons flour. 2 tablespoons Dijon mustard. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add beef strips, cook until browned. Add mushrooms, cook until tender. Sprinkle flour over the mixture, stir to combine. Pour in beef broth, stirring constantly until it thickens. Reduce heat, stir in Greek yogurt and Dijon mustard. Season with salt and pepper to taste. Simmer for 5-10 minutes until heated through. Serve over cooked noodles or rice. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan vegetable dumplings taste great and are great as an appetizer or healthy snack. They're simple to make and fun to share!

Ingredients: 1 cup finely chopped cabbage. 1/2 cup shredded carrots. 1/2 cup finely chopped mushrooms. 1/4 cup finely chopped green onions. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 20 dumpling wrappers.

Instructions: Put garlic, soy sauce, sesame oil, ginger, salt, black pepper, green onions, mushrooms, and cabbage in a large bowl. Mix the ingredients together. Put some of the vegetable mix on top of each dumpling wrapper. Wet the edges of the wrapper, then fold it over and press to seal. Put a dry skillet over medium-low heat and add a little water. Cover the pan and put the dumplings in it. Steam them for 6 to 8 minutes, or until the wrappers are clear and the filling is done. Serve hot with your favorite dipping sauce.

Prep Time: 20 minutes

Cook Time: 10 minutes

Sweet potatoes baked twice with shallots, thyme, and brie are a rich and tasty side dish that goes well with any meal. There is a great flavor combination going on here with the sweet potatoes, the savory shallots, the fragrant thyme, and the creamy Brie cheese.

Ingredients: 4 medium sweet potatoes. 2 shallots, finely chopped. 2 tablespoons fresh thyme leaves. 4 ounces Brie cheese, diced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Clean the sweet potatoes and use a fork to make several holes in them. Put them on a baking sheet and bake them until soft, 45 to 50 minutes. Take the sweet potatoes out of the oven and let them cool down a bit. Along the length of the sweet potato, cut it in half. Scoop out the flesh, leaving a thin shell. Put the olive oil in a pan and heat it over medium-low heat. After you add the chopped shallots, cook for about 34 minutes, until they get soft. Put the cooked shallots, thyme leaves, and diced Brie in a bowl and mix them together. Add pepper and salt to taste. The filling should be put inside the sweet potato shells. Put the stuffed sweet potatoes back on the baking sheet and bake for another 15 to 20 minutes, or until the filling is hot and the tops are lightly browned. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 70 minutes

A tasty change from regular waffles are these Chestnut Flour Waffles with Vanilla Cranberry Compote. The chestnut flour gives the waffles a nutty and earthy taste, and the vanilla cranberry compote makes them taste sweet and sour at the same time. Great for a special brunch or breakfast!

Ingredients: 1 cup chestnut flour. 1/2 cup all-purpose flour. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1 1/2 cups buttermilk. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1 cup fresh cranberries. 1/2 cup sugar. 1/2 cup water. 1 teaspoon vanilla extract. Whipped cream and maple syrup for serving optional.

Instructions: In a mixing bowl, combine chestnut flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat your waffle iron according to the manufacturer's instructions and lightly grease it. Pour the waffle batter onto the hot waffle iron and cook until golden brown and crisp. While the waffles are cooking, prepare the cranberry compote. In a saucepan, combine cranberries, sugar, water, and vanilla extract. Bring the cranberry mixture to a simmer over medium heat and cook until the cranberries burst and the sauce thickens slightly, about 10 minutes. Stir occasionally. Once the waffles are done, remove them from the waffle iron and place them on a serving plate. Top the waffles with a generous spoonful of the vanilla cranberry compote. Serve the chestnut flour waffles with whipped cream and maple syrup if desired. Enjoy your delicious waffles with a unique chestnut flavor and the sweet-tartness of cranberry compote!

Prep Time: 15 minutes

Cook Time: 15 minutes

You can enjoy the tasty flavors of orange chicken with a quick and easy homemade version that is better for you.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup cornstarch. 1 tablespoon olive oil. 3/4 cup orange juice. 1/4 cup low-sodium soy sauce. 3 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon rice vinegar. 2 teaspoons sesame oil. 2 green onions, thinly sliced. Sesame seeds, for garnish optional.

Instructions: In a bowl, toss chicken pieces with cornstarch until coated. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. In a separate bowl, whisk together orange juice, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Pour sauce over cooked chicken in the skillet. Simmer for 2-3 minutes until sauce thickens. Garnish with sliced green onions and sesame seeds if desired. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the deliciousness of a homemade deep-dish sausage pizza. With a thick, golden crust, savory Italian sausage, and a blend of cheeses, this pizza is a crowd-pleaser!

Ingredients: 1 1/4 pounds bulk Italian sausage. 3 cups all-purpose flour. 1/4 cup yellow cornmeal. 1 packet active dry yeast. 1 1/2 cups warm water. 2 teaspoons sugar. 1/4 cup extra-virgin olive oil. 1 teaspoon salt. 1 can 28 ounces crushed tomatoes. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon red pepper flakes. 3 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: In a large skillet, cook Italian sausage over medium heat until browned and cooked through. Drain excess fat and set aside. In a mixing bowl, combine flour, cornmeal, yeast, warm water, sugar, olive oil, and salt. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, then place it in a greased bowl. Cover with a cloth and let it rise for 1 hour. Preheat your oven to 475F 245C. Roll out the dough to fit a deep-dish pizza pan. Press the dough into the pan and up the sides. Spread crushed tomatoes evenly over the dough. Sprinkle with dried oregano, garlic powder, onion powder, and red pepper flakes. Layer the cooked sausage over the sauce, followed by mozzarella and Parmesan cheeses. Bake in the preheated oven for 20-25 minutes or until the crust is golden and the cheese is bubbly and browned. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh basil leaves. Serve hot and enjoy!

Prep Time: 90 minutes

Cook Time: 25 minutes

With a cool twist, these baked mini mint chocolate doughnuts are a delightful treat. Ideal for get-togethers over the holidays or anytime you want a mouthwatering chocolate-mint combination.

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup buttermilk. 1/4 cup vegetable oil. 1 egg. 1/2 teaspoon mint extract. 1/4 cup mini chocolate chips. 1/4 cup powdered sugar for glaze. 1 tablespoon milk for glaze. 1/4 teaspoon peppermint extract for glaze. Green food coloring optional, for glaze. Crushed candy canes optional, for garnish.

Instructions: Preheat your oven to 350F 175C and grease a mini doughnut pan. In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine buttermilk, vegetable oil, egg, and mint extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the mini chocolate chips. Spoon the batter into the prepared mini doughnut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 8-10 minutes or until a toothpick inserted into a doughnut comes out clean. While the doughnuts are baking, prepare the glaze. In a small bowl, mix together the powdered sugar, milk, peppermint extract, and green food coloring if desired. Once the doughnuts have cooled slightly, dip each one into the glaze and return them to a wire rack to set. If desired, sprinkle crushed candy canes on top of the glaze for an extra minty touch. Let the glaze set for about 10 minutes, and your baked mini mint chocolate doughnuts are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

If you are sensitive to gluten, these almond butter blondies are a great treat for you. They're sweet, chewy, and full of good things for you like chocolate chips and almond butter.

Ingredients: 1 cup almond butter. 1/2 cup honey or maple syrup. 1 egg. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond flour. 1/2 cup chocolate chips gluten-free. 1/4 cup chopped almonds.

Instructions: Turn the oven on to 350F 175C and grease a 20x8-inch 8x8-inch baking pan. Add the egg, vanilla extract, baking soda, salt, honey or maple syrup, and almond butter to a bowl. Mix everything together well. It will be smooth after you add the almond flour. Add chocolate chips and chopped almonds and mix them in. Spread the batter out evenly in the baking pan that has been prepared. Put the pan in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Before cutting the blondies into squares, let them cool in the pan for about 10 minutes. Serve your tasty gluten-free almond butter blondies and enjoy them!

Prep Time: 15 minutes

Cook Time: 25 minutes

For your next party, make a fun and tasty wing grazing board charcuterie. There are crispy chicken wings, fresh vegetables, bread, and dipping sauces on this tasty platter. You can enjoy it with family and friends while watching the game or having a party.

Ingredients: 12 chicken wings. 1 cup carrot sticks. 1 cup celery sticks. 1 cup cherry tomatoes. 1 cup cucumber slices. 1 cup assorted olives. 1 cup sliced baguette. 1 cup pretzel crisps. 1/2 cup ranch dressing. 1/2 cup blue cheese dressing. 1/4 cup honey mustard dipping sauce.

Instructions: Start by heating the oven to 400F 200C. Put the chicken wings on a baking sheet that has parchment paper on it. Turn the wings over once or twice during the 30 to 35 minutes of baking until they are golden and crispy. Put the celery sticks, carrot sticks, cherry tomatoes, cucumber slices, and different kinds of olives on a large serving board while the wings are baking. Also, make small piles of the sliced baguette and pretzel crisps on the board. It's time to take the wings out of the oven and let them cool for a while. Spread the wings out in the middle of the board and cover them with ranch and blue cheese dressing. Put the honey mustard dipping sauce on the side to make it taste even better. This is now ready for you to enjoy your Wing Grazing Board Charcuterie.

Prep Time: 15 minutes

Cook Time: 35 minutes

Cheesy Potato Soup is a hearty dish made with soft potatoes, melted cheddar cheese, and fragrant onions. It's great for warming you up on cold days.

Ingredients: 4 cups diced potatoes. 1/2 cup diced onions. 4 cups chicken broth. 1 cup shredded cheddar cheese. 1/2 cup heavy cream. 2 tablespoons butter. 2 tablespoons all-purpose flour. Salt and pepper to taste. Chopped chives for garnish.

Instructions: In a large pot, melt butter over medium heat. Add diced onions and saut until translucent. Sprinkle flour over onions and butter, stirring constantly for 1-2 minutes to make a roux. Slowly pour in chicken broth while stirring to prevent lumps. Add diced potatoes to the pot and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 15-20 minutes. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy. Season with salt and pepper to taste. Serve hot, garnished with chopped chives.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful Buffalo Chicken Beer Cheese Soup, perfect for lunch or dinner. The combination of shredded chicken, beer, and sharp cheddar cheese creates a rich and comforting soup with a spicy kick from hot sauce.

Ingredients: 1 lb cooked chicken, shredded. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups chicken broth. 2 cups whole milk. 1 cup beer preferably a light ale. 2 cups shredded sharp cheddar cheese. 1/2 cup hot sauce adjust to taste. 1/2 cup diced celery. 1/2 cup diced carrots. 1/2 cup diced onion. 2 cloves garlic, minced. Salt and pepper to taste. Blue cheese crumbles and chopped green onions for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Chop up the onion, carrots, celery, and garlic and add them. Cook the vegetables until they get soft. To make a roux, stir in the flour. Stir the food all the time for two to three minutes. Whisk in the chicken broth, milk, and beer one at a time. Stir often as you bring it to a simmer. Mix in the chicken shreds, hot sauce, and salt and pepper to taste. Let it cook for 15 to 20 minutes. Add the crumbled cheddar cheese and mix it in until it melts and is smooth. Change the amount of seasoning and hot sauce to suit your taste. Add blue cheese crumbles and chopped green onions on top while the food is still hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

These chunky gluten-free cookies are a delightful treat for anyone avoiding gluten or dairy. Made with almond flour and coconut oil, they're packed with flavor and texture. The combination of coconut sugar and maple syrup adds a subtle sweetness, while dairy-free chocolate chips provide bursts of chocolatey goodness. Feel free to customize these cookies by adding your favorite nuts or seeds for extra crunch!

Ingredients: 2 cups almond flour. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/4 cup chopped nuts optional.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put almond flour, coconut sugar, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt in a large bowl. Mix everything together well. You can add dairy-free chocolate chips and chopped nuts if you want. Place the dough on the baking sheet that has been prepared, leaving space between each cookie. You can use a spoon or a cookie scoop to do this. When the edges are golden brown, it's done baking. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. These gluten-free cookies are chunky. Pair them with almond milk or your favorite hot drink.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Amazing Fall Slaw is a burst of vibrant colors and flavors, perfect for the autumn season. The combination of crunchy cabbage, sweet apples, tangy cranberries, and nutty walnuts, all tossed in a simple tangy dressing, creates a delightful dish that will satisfy your taste buds and nourish your body. It's a fantastic side dish for any fall gathering or a refreshing addition to your weekday meals.

Ingredients: 1 small head of purple cabbage, thinly sliced. 2 carrots, grated. 1 large apple, thinly sliced. 1/2 cup dried cranberries. 1/4 cup chopped walnuts. 1/4 cup chopped fresh parsley. 1/4 cup apple cider vinegar. 2 tablespoons maple syrup. 2 tablespoons olive oil. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cabbage, grated carrots, sliced apple, dried cranberries, chopped walnuts, and chopped parsley. In a small bowl, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the slaw mixture and toss until everything is well coated. Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld together.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Crockpot Macaroni Cheeseburger Soup combines the comforting flavors of a cheeseburger with the heartiness of a soup. It's creamy, cheesy, and packed with savory goodness, making it the ultimate comfort food for any occasion.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1 cup elbow macaroni. 2 cups shredded cheddar cheese. 1 cup milk. 1/4 cup all-purpose flour. Salt and pepper to taste.

Instructions: Cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is soft. Put the beef mixture in the slow cooker. On top of the beef broth, add diced tomatoes with their juices. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the macaroni about 30 minutes before you serve. Mix milk and flour in a small bowl with a whisk until the mixture is smooth. Add the milk mix to the slow cooker and stir it in. Shred the cheddar cheese and stir it into the slow cooker until it melts and mixes in. Add pepper and salt to taste. Serve hot, and if you want, top with more shredded cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

Roasting pumpkin seeds is a delicious and healthy way to make use of the seeds from your pumpkin carving adventures. These crunchy roasted pumpkin seeds can be customized with different seasonings to suit your taste preferences.

Ingredients: 2 cups pumpkin seeds. 1 tablespoon olive oil. Salt to taste.

Instructions: Warm the oven up to 300F 150C. Take out any pumpkin pulp from the seeds and rinse them under cold water to clean them. Use a clean kitchen towel or paper towels to pat the seeds dry. Toss the pumpkin seeds with olive oil in a bowl until they are well covered. Place the seeds on a baking sheet that has been lined with parchment paper so that they are all at once. Use your best judgment to decide how much salt to sprinkle on top of the seeds. Bake the seeds for 30 to 40 minutes, or until they are golden brown and crispy. Stir them every so often to make sure they roast evenly. After it's done, take it out of the oven and let it cool completely before you serve it. You can eat them as a snack or put them on salads, soups, or desserts.

Prep Time: 10 minutes

Cook Time: 30-40