I am a Mormon stay-at-home-mom of six. Yeah, I know, "that's a lot of kids"! Sometimes it truly is A LOT. Most of the time it's not. It's simply put...our normal. On my page you'll find spiritual thoughts, tales of trials, happy moments, recipes, funny stories, and more. Enjoy!!

Monday, October 14, 2013

GF/DF Oven fried chicken Yummy!

My grandmother shared this delicious recipe with me in the recent years.  I asked her for the recipe again a few months ago and then I lost it.  I was thrilled to find the recipe again on this page. My family absolutely loves it!  I changed it to make it fit our needs.  Now it's gluten free and dairy free....and STILL delicious!

Oven Fried Chicken

This simple oven fried chicken is coated with a seasoned flour mixture and baked with a little butter.
Cook Time: 45 minutes

Total Time: 45 minutes


3 to 4 pounds boneless, skinless chicken breasts or tenders
1/4 cup corn flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup  dairy free butter or olive oil

Directions for oven fried chicken recipe
Preheat oven to 425°.
Wash chicken and pat dry with paper towels...if desired. In a bowl with a lid, combine flour, paprika, salt and pepper. Place lid on and shake to coat chicken with the flour mixture. I ended up making a second batch of the flour mixture and threw that in until it was evenly coated.

Put butter in a shallow baking pan; place in oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, (if using bone-in chicken, place skin side down and add an extra 10 minutes to baking time, after flipping). Bake at 425° for 30 minutes; turn and bake 5 minutes longer, or until chicken is tender and done. Oven fried chicken recipe serves 4.

Sunday, October 13, 2013

GF/DF Corn Bread recipe

So...I wanted to make cornbread to go with my friends chili for our get-together this week.  I made some last year and it was okay, but nothing to make me go WOW. It was simply OKAY.  I have made really yummy cornbread for years and the idea that just because I am eating gluten free means I can't have good corn bread was just NOT okay in my book.  Ludicrous!  I am a FIRM believer that if you have a good recipe you can always make delicious food.

I decided to pull out my original recipe...my go-to recipe...for cornbread.  It's one I have altered and adjusted over the years, to my taste.

Gluten Free/Dairy Free Corn Bread

1 1/4 cup Featherlight Flour mixture
1/2 tsp xanthan gum
3/4 cup corn meal
1/2 cup sugar
2 tsp. baking powder
1 cup almond milk (or other dairy free milk)
1/4 cup coconut oil
1 egg beaten

Grease an 8x8 or 9x9 inch square pan, or a round pie plate, or casserole dish.  Set aside. Combine dry ingredients in large bowl.  Mix well.  Stir in milk, oil and egg.  Mix just until moistened; making sure that any large clumps are broken up.  Pour batter into prepared pan.  Bake @ 400 degrees for 20-25 minutes.  Or for glass or dark pans bake @ 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.
These make great muffins too.  Bake at 400 degrees for 15 minutes.  For dark pans: 375 degrees for 15 minutes.

This recipe came out moist and delicious!  I LOVE sweet cornbread, so if that's what you like you might enjoy this treat!  This tastes scrumptious with pumpkin butter spread onto it too!  Happy Fall!

Oh...the Featherlight Flour Mixture is as follows:

1/2 cup rice flour
1/2 cup potato starch
1 cup tapioca starch
1 cup cornstarch
3 tsp potato flour

The original recipe comes from Bette Hagman's The Gluten Free Gourmet Bakes Bread book.  I altered it slightly to fit my needs.

Wednesday, October 2, 2013


My new obsession...hummus.  I've had it a few times over the years and I have enjoyed it, but have always thought of it as a treat for a special occasion.  I'm not quite sure where that thought came from. Since I have recently started a gluten free/dairy free diet I am constantly on the look-out for foods that are delicious and fit the diet.  While at a recent Bridal Shower, I had hummus and was reminded of how yummy it is.

I started looking up recipes and talking about it.  This weekend we went to Kansas City to spend time with my husband's brother and his family and also attend the temple there.  While at the store with my sister-in-law I mentioned hummus and she showed me one she really liked.  I HAD to try it out.  It was so yummy!

Today, all I wanted was hummus. So, I got out the ingredients and began making it.  Find the original recipe here. I added parsley to the recipe because I found it on another page, but I can't seem to find the link anymore.  If I find it, I'll post it.


·  1/4 cup (59 ml) fresh lemon juice or 3 Tbsp lemon juice
·  1/4 cup (59 ml) tahini
·  Half of a large garlic clove, minced
·  2 tablespoons olive oil, plus more for serving
·  1 teaspoon kosher salt
·  1/2 teaspoon ground cumin
2 Tbsp parsley crushed
·  One 15-ounce can (425 grams) chickpeas
·  2 to 3 tablespoons water
·  Dash of ground paprika for serving

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.

Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.
Store homemade hummus in an airtight container and refrigerate up to one week.

Now go...spread it on your bread instead of mayo or mustard...dip your veggie sticks into it...and scoop it with your favorite tortilla chips or vegetable chips.