Double Chocolate Chip Cookies

This is a great recipe to make Ice cream Sandwiches with my double chocolate chip cookies with mint chips or white chocolate chips but always with semi sweet chocolate chips varying the recipe depending on my mood.  So here is my recipe and of course its Gluten Free and I'm still busting that myth that you must use Xanthium Gum in your baking, because I used NO XANTHIUM GUM!!!





Double Chocolate Chip Cookie Ingredients:

2 sticks butter
½ cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons of vanilla
½ cup cocoa powder
2 ½ cups of Oat flour1 teaspoon baking soda
1 cup semi sweet cookies I used @NestleUSA on twitter
1 cup mint chips or white chocolate chips I used @NestleUSA on twitter


Equipment
4 cookie sheets if baking all at once
4 silpats or pieces of parchment paper if you use parchment make sure you spray with cooking spray.

Directions:

Beat butter until creamy

Add Sugars, eggs and Vanilla until light and fluffy.
Next add in cocoa powder and baking soda

Then Oat flour after cocoa is thoroughly blended

Last add semi sweet chips and chips of your choice.
scoop with melon baller.

Cook at 350 for 11 minutes on convection setting.

Until they look like this and enjoy.


Bon Apetit and Enjoy


Mrs. Mix It

Chicken Pamesan and History of April fools day

This is a coyuple of days late but I thought I shoul re share this post.

This History of April Fools day is very interesting in 1582 King Charles 1X moved the New year from the week of March 25 - April 1st to January 1st. The problem was the people of this time were not as hooked up or connected as we were today. So some people celebrated on the Original date of March 25- April 1 and others who were more informed celebrated on January 1. The King heard that people were still celebrating on the old week of new years and he called them fools! These people were labeled as Fools and were sent invitations to phony parties, events and all sorts of other activities. The people who had been pranked became known as a "poisson d'avril" or "April fish" because a young naive fish is easily caught. However, the most common of all pranks  was to hook a paper fish on the back of someone as a joke. So today in honor of April fools day I'm going to do a good fake out recipe.
I love a good fake out recipe so in honor of April fools day I am going to share my Chicken Parmesan! Recipe. This is a great recipe because its quick and easy plus you are in and out of the kitchen within 30 minutes. My kind of cooking.

Image courtesy of  the Museum of Hoaxes

Chicken Parmesan Ingredients
1 package of Chicken Tenders
1 cup of Oat Flour
1 cup of Bread Crumbs I used Glutino
1 teaspoon salt
1 teaspoon pepper
1 Jar of Favorite Marinara Sauce
1 box of Favorite Pasta
2 eggs
3 Tablespoons of Olive Oil

Equipment1 Frying Pan
Saran Wrap
Hammer or Frying pan to pound meat down flat
Pyrex or oven safe pan for chicken

Preheat oven to 350 degrees

Place 1 Tablespoon of Olive Oil in Frying pan Heat up add to pan more as needed.

Boil Water for pasta

Pound all Chicken tenders to the size of a chicken breast

Coat Pounded Tenders in Eggs

Mix Oat Flour and Bread Crumbs together adding Salt and Pepper to Taste. Dip Chicken in after coated in Eggs first.

To make sure oil is ready put the bottom of a wooden spoon in oil should boil around stick.

When Oil is hot place breaded chicken in batches into pan until all complete and golden. Note these will not be cooked through so you will need to put in oven to cook thoroughly for about 20 minutes after browning in EVOO.

Heat Sauce in Pan

Serve with pasta and Chicken Poor sauce over then sprinkle with cheese and serve with a fresh green salad.

Enjoy and Bon Apetit!

Mrs. Mix It







                                 

Tuna served over Pasta with The Lemon, Wine, Capers and Artichoke Sauce

I am always looking for a yummy recipe to serve on Friday durring the lenton season.  I posted this recipe for a Tuna Steak with Lemon Capers and Artichokes Served  on a bed of gluten free pasta quite some time ago but I thought I would share with you again today. 


Tuna served over Pasta with The Lemon, Wine, Capers and Artichoke Sauce Ingredients:
2 or 3 Large Tuna Steaks
3 Tablespoon Olive Oil
Salt Pepper to taste
Garlic Powder
1 Package Pasta I used Gluten Free.
1 teaspoon salt
1 teaspoon Olive oil
1 cup Pinot grigio  wine
6 Table spoons Corn Starch
1 cup Vegetable broth
½ Cup Lemon Juice
1 cup Cara Mia Artichokes Drained
3 Tablespoons Capers

Season Tuna with Garlic Powder, Salt and Pepper Tuna Steaks

In a Large Frying Pan brown both sides of Tuna Steak

After Browned remove from Pan and set aside and place in warm oven while cooking sauce and pasta.
Bring to a boil 2 quart of water and add salt and a little olive oil Once it has boiled add pasta.

In the Pan you made the Tuna Steaks in Add Wine and deglaze pan. Next add  Corn Starch and whisk into wine also adding Broth and Lemon Juice.

After a Thick Sauce had formed add Capers and Artichokes.

Serve Tuna over Pasta with The Lemon, Wine, Capers and Artichoke Sauce.


Bon Appetite and Enjoy!



Mrs. Mix It

Taco Tuesday, Thursday or any day

Here is a quick and easy meal to cook on a Tuesday, Wednesday or any day. I love a quick and easy meal something that is back to basics and super easy. I also love when I can get my family involved in cooking our dinner. So last night Miss J, my sweet hubby and I made tacos as a team. I Made the Chicken and sliced the tomatoes and lettuce, My sweet hubby shredded the cheese while miss J Microwaves the frozen corn Tortillas. You might ask why we keep them frozen vs. fresh. That’s because when you go to steam in microwave they will steam fresh and still be very moist. 




Taco Ingredients:
1/4 cup Olive Oil
2 lbs chicken tenders chopped into small pieces
2 Tablespoons Taco Mix
1 Tablespoon Garlic Powder
Corn Tortillas FROZEN
½ cup shredded lettuce
½ cup chopped tomatoes
½ cup grated cheddar cheese
Salsa for garnish

Warm oil in large frying pan or wok. Take Chicken Tenders and chop into small pieces prior to cooking.

Once Oil is warm place chicken in and season with Taco Seasoning.

Then Garlic Powder.

Cook until throughly cooked through about 15 min or so.

While cooking grate cheese, Shred lettuce and Chip tomatoes.

Take frozen tortillas out of package and wrap in damp paper towel. Next Microwave Frozen tortillas for about 20 seconds then flip over and go another 25 seconds. Take Meat and Place on  steamed tortillas

Next cover with cheese

Cover with Lettuce, Sprinkle with tomatoes and salsa. fold up like this!





Bon Appetit and Enjoy




Sheila Fretz

Summer Artichokes

 

 

I was shopping yesterday at Trader Joes and I noticed they have started to carry Artichokes. I know we are almost to Spring but Summer will be here before we know it. When I think of the start of Summer my mind always goes to fresh fruits and vegetables. I really enjoy cooking what is in season and visiting my local farmers markets twice a week. I have one about a block and a half from my house on a Tuesday night plus I have another one on Sunday Mornings in the town next to ours.  The last time I went to the Farmers Market I picked up these beautiful artichokes.


Artichoke Ingredients:

2 Artichokes
2 Quarts water
1 teaspoon salt
1 teaspoon pepper
The Juice of a lemon

Mayonnaise Sauce Ingredients:

2 tablespoons mayonnaise
1 teaspoon curry powder

Equipment

2 Quart Sauce pan
Tongs for removal of artichoke
Fork to pierce
spoon to remove fiber

Take Artichokes and cut tops and bottoms off
Next go around and cut off thorns on tops of leaves.

Rinse and Clean Artichokes and Place in large pot .

Fill a Large pot with water enough to cover artichokes and turn upside down
Add juice of a lemon plus salt and pepper and cover with a lid
Boil for about 45 minutes until you pierce the bottom with a fork easily.

Next remove from water and cool upside down.  then remove center fibrous portion I like to cut the large ones in half easier to remove thorny inside
Make Hollandaise or Mayonnaise with a teaspoon of curry powder.

Serve Warm or at room temperature with Mayonnaise and curry powder or with Julia Child's famous hollandaise.


Enjoy and Bon Appetit


Mrs. Mix It





                            

#GlutenFree Chocolate Almond Cloudless Cake for #SundaySupper

#Glutenfree Chocolate Almond Cloudless Cake

The other day when I was thinking about what I could make for Sunday Supper Valentine’s Day in a way that only #SundaySupper could. I knew I wanted to make a #Gluten Free Dessert that everyone would want so after a long week in the desert.  I came up with this updated #Glutenfree Chocolate Almond Cloudless Cake. Which I'm sure you will enjoy. 

Around this house, Valentine’s Day is a family affair.  We celebrate as a family, and we usually take turns on who's in charge of the meal; this year it's my Hubby's turn. He will have to make the Dinner & Dessert plus wait on me and my daughter. In addition to we do not believe in buying cards it's all about the home made gift and present. It's the day that comes from your heart so that's how we celebrate. No store bought gifts are allowed here.

Now on to the recipe

Serves 12 Individual ramekins or one large that can be sliced.

Flour less Chocolate Cake Ingredients:

8 Eggs separated in two separate bowls

1/3 cup sugar

½ cup butter

1 2/3 cups of Chocolate Chips Semi Sweet

1 1/2 teaspoons Almond extract

Gluten Free Cooking Spray

Garnish with Whipped cream Chocolate Syrup or Sliced Strawberries (Optional)

Equipment needed

12 small ramekins or 1 large Ramekin 

1 large lined cookie Sheet

Either Parchment Paper or a Silpat for Cookie Sheet

A mixer with a whisk

Separate Eggs in two large bowls

Beat Eggs about 3 minutes until stiff peaks form and set aside.

Next add Sugar to yolks and Almond Extract and beat about 3 minutes until a ribbon is formed and color will be like margarine.

Next take your Chocolate Chips and Butter and melt in 30 second intervals until totally melted stirring every 30 seconds. 

Tip of the day every Microwave oven cooks differently it could take 3 or 4 or maybe even 5 30 second intervals it all depends but don't forget to stir.

 Next add melted chocolate to eggs a little bit at a time so it gets tempered.

Next take half of the Egg whites and fold into Chocolate mixture.

Folding in the other half too.

Until it looks like this.

Now you have to decide do you want individual ramekins that can be garnished like this. 

Next spray ramekin large or small then pour into container.

Next bake in convection oven at 350 degrees for 18 to 20 min for small or 28 to 30 min for large.

Remember every oven is different so you probably want to watch through window. Do not open oven can make dessert fall!

Let cool before you slice if making a large one, if you are making a small one just eat right out of ramekin and cool for at least 15 min.

Don't forget to check out the other recipes...

We’ve got main dishes, desserts, and drinks galore!  And we’re even bringing you a romantic tablescape to take your Valentine’s celebration to the next level! And it doesn’t stop there!  We’ve got TONS more dishes for you to celebrate in style.

Check out what the rest of the #SundaySupper crew is serving up for Valentine’s Day.  And get ready…everything is so fabulous you’ll feel like you’ve been shot in the behind with cupid’s love arrow…

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

• Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
• Bacon Double Cheese Burger Bites from In the Kitchen with KP
• Cheese Stuffed Cannelloni from Curious Cuisiniere
• Fried Heart Pizza from Mooshu Jenne
• Garlic Shrimp Bruschetta from MarocMama
• Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
• Indian Shrimp Pulao from Soni’s Food
• Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
• Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
• Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
• Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
• Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb

#SundaySupper Valentine’s Day Sweet Eats:

• Banana Bourbon Blondies from The Messy Baker
• Banana Cream Napoleon from Food Lust People Love
• Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
• Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
• Cherry Pie Hearts from Home Cooking Memories
• Chocolate Baumkuchen from Webicurean
• Chocolate Bread Pudding from La Cocina de Leslie
• Chocolate Chip Banana Cake with Baileys Banana Cream Sauce from The Lovely Pantry
• Chocolate Covered Bacon from I Run For Wine
• Chocolate Covered Stuffed Strawberries from Country Girl in the Village
• Chocolate Mousse from Mom, What’s For Dinner?
• Chocolate Roll filled with Nutella Cream from Basic N Delicious
• Chocolate Truffles from The Wimpy Vetegarian
• Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
• Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
• Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
• Coeur a la Creme from That Skinny Chick Can Bake
• Cream Cheese Mints from Simply Gourmet
• Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
• Dark Chocolate Raspberry Torte from Kelly Bakes
• Deliciously Baked & Festively Glazed Mini-Donuts from Mangoes and Chutney
• #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
• Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
• Homemade Cherry Mash Candies from Juanita’s Cocina
• Maple-Date Bars from Diabetic Foodie
• Meyer Lemon Marmalade from Shockingly Delicious
• Mini Samoa Bundt Cakes from She Likes Ruffles, He Likes Truffles
• Molten Chocolate Lava Cake from Gotta Get Baked
• Peanut Butter and Jelly Cupcakes from The Meltaways
• Pistachio and Chocolate Souffle from Small Wallet Big Appetite
• Raspberry Custard Tart from Kudos Kitchen
• Raw Fudge Love from Mama’s Blissful Bites
• Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
• Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
• Red Velvet Fudge from What Smells So Good?
• Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
• Red Velvet Sandwich Cookies from Magnolia Days
• Red Velvet Sugar Cookie Bars from Chocolate Moosey
• Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
• Strawberry Shortcake! from The Foodie Army Wife
• Strawberry Valentine Cake Hearts from Ninja Baking
• Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
• Valentine’s Bakewell Tarts from Happy Baking Days
• Valentines Chocolate Apples from Big Bear’s Wife

#SundaySupper Valentine’s Day Drinks:

• Blood Orange Vodka Martinis from The Catholic Foodie
• Bloody Raspberry Cocktail from My Cute Bride
• Strawberry Gin Fizz from girlichef

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please fromAn Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 10th to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

I hope you enjoy and Have a Happy Valentines Day, I'm taking the day off in the kitchen!

Bon Appetit

Sheila Fretz 

Tri Tip with Sauteed Mushrooms

  I love using my broiler, hubby does have the traditional Weber Grill that burns wood or brickets. However, I love my broiler and its very little clean up. So with the Easter season coming upon us and Lent starting just next week I thought it was time to share one last recipe with meat before we abstain for next 40 days and nights.

Tri Tip with a simple Dry Rub
(1) 3 pound Tri Tip
3 tablespoons Granulated Garlic
3 tablespoons dried onion
2 tablespoons Salt
2 tablespoons Pepper

Mushrooms Sauteed in Butter and or Extra Virgin Olive Oil
1 basket of Mushrooms quartered
1/4 cup Butter and or Extra Virgin Olive Oil

Equipment:
Broiler or Grill
Instant Read Thermometer
Tongs

Preheat Broiler or Barbeque to 500+

Clean Mushrooms by dusting off Mushrooms with a tea towel by rubbing off all excess dust and dirt.

Tip of the Day to clean Mushrooms Do Not Rinse Under water because a Mushroom is like a Natural Sponge and it will absorb the water and dirt!!! Rub with clean towel until white appears.

Stem and  Quarter Mushrooms then saute in butter or Olive Oil for 15 to 20 minutes until Brown.

Take Meat and Bring to room temperature and Season with Salt, Pepper, Garlic and Onion this takes about a hour or so before cooking it could take up to an hour and a half with a 3 pound tri tip.

After meat is room temperature take a Instant Read Thermometer and place in the middle on the side of the tri tip so probe is perfectly centered in beef both horizontally and vertically. This way the probe does not hit the heat conductor either on the grill or on broiler.

Cook Tri Tip at 6 and a half minutes per pound per side. So I cooked my 3 pound Tri Tip for about 20 minutes per side.

While Cooking The Tri Tip  you can either relax or Make the Caprese Salad 

After Tri Tip is cooked let stand for 20 minutes then thinly slice on bias.