Chocolate Chip Banana Oat Pancakes

      I know, I know, you say that Valentine's day is this Hallmark created holiday that's overrated and superficial, blah blah blah. Well to me, it's an excuse to celebrate and cook a ton of food and drink wine, so I don't know how that in any way can be bad. (Not like I need any excuse for that anyways...)

      I decided there is no better way to start the day than cooking a massive breakfast - because the three course meal we had out last night clearly wasn't enough.....

         There we are being fancy (and not drunk at all) at the restaurant, Fiddlehead. It was absolutely delicious and the staff was super helpful with the whole gluten free thing. Also, their specialty cocktails were innovative and tasted great - very important. We had a great time. (If you live in the greater Bangor area I suggest you give it a try. thefiddleheadrestaurant.com)

         So naturally one day of celebrating wasn't enough, so a breakfast feast was to be had. I decided to keep it fairly simple and make some gluten free, chocolate chip banana oat pancakes with semi-homemade hash and eggs. Everything was delicious, but the purpose of the post is the pancakes. They were easy and healthy, and had good texture which can be difficult with a gluten free pancake.

        And promise me if you make them, or any pancake for that matter, do not use fake maple syrup. Just don't. I don't care what else you put on them - peanut butter, molasses, ketchup for all I care just don't use fake syrup. The real stuff is the only thing I will allow with this recipe.

     Add all the chocolate chips you want though :)

(There may or may not be Bailey's in the coffee.... just sayin) 

      It's a darn good looking breakfast if I do say so myself. Something about a homestyle plate of eggs, hash and pancakes just screams hearty comfort food. What could be better on Valentine's day?!

     The recipe is written below about the pancakes, but I will give you a couple hints on how to make a good semi-homemade hash. What I did here was use frozen hashbrown potatoes and cooked the entire bag with 1/2 a large onion in 1/4 cup of oil in a decent sized skillet so they could really crisp up. If you over crowd the pan, they'll end up steaming and getting a not-so-desireable gummy texture. In a separate pan I browned a can of corned beef hash on high heat so it got crispy, and added maple sausage to it. Then you mix the meat and potatoes together and season with paprika, chili powder, salt, pepper and garlic. It tastes so much better with just a little doctoring up, and it really takes minimal effort. You could do it all in one pan if you were doing just 1-2 servings. 

       I cook the pancakes in coconut oil and I totally suggest that you do, too. It adds another flavor element and it's healthier than regular vegetable oil. You could add shredded coconut into the pancake batter too if you're looking to get real fancy. They're definitely a great treat for your Valentines!

       And since we went out to eat on Friday the 13th, for tonight (actual Valentine's Day) we are making homemade sushi and spring rolls with miso soup. There is not such thing as too much celebrating!






Chocolate Chip Banana Oat Pancakes
Ingredients:
3 ripe bananas, mashed (brown ones are fine)
2 tbsp oil (vegetable, coconut or melted butter)
1 tbsp lemon juice
1 tsp maple syrup
2 eggs, beaten
1 cup oat flour (a little more than one cup of rolled oats, put in food processor until flour-like)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup chocolate chips
1 tbsp coconut oil

Directions:
In medium bowl, combine bananas, oil, lemon juice and maple syrup. Mix in eggs until smooth.
In separate bowl, mix together oat flour, baking soda, salt, cinnamon and nutmeg.
Put well in center of dry ingredients, and pour in banana mixture. Stir until combined, but don't over mix!! Gently fold in chocolate chips.
(Let the batter sit for 10-15 minutes to set, if you have time. If not it's no big deal.)
Heat a griddle or pan to medium/medium-low.
Add coconut oil and scoop 1/3 cups of the batter into pan. Cook about 3/4 minutes and once you see small bubbles forming on the surface and the bottom is lightly browned, flip them over.
Cook a couple minutes on the other side.
Serve with maple syrup!

Coconut Date Nut Balls

       I'm always on the lookout for delicious, yet easy gluten free dessert treats (that aren't loaded with substitute flours and dense as a brick), and it's a super bonus when they have some nutritional value to them as well.

      These date nut balls fit the bill perfectly.

         There's no refined sugar, gluten or dairy, but you won't think twice to care when you take a bite into one. The dates provide such a unique sweetness, and when you blend them with salty cashews you get a delicious flavor similar to caramel. Roll it in coconut and you have yourself a special treat that you don't have to feel too bad about eating!

        You could substitute another nut for the cashews, but cashews provide a more creamy texture so I think they'll work the best. You could also consider mixing in mini chocolate chips after blending!

        My roommate and I were thinking that these would be a great snack for a quick energy boost when we spend a long day skiing. Some protein, a little sugar - perfect! They last a while in the fridge and store great in the freezer also, so it's a great thing to make ahead and munch on all winter!



       Happy Valentine's Day to everyone and I hope you thoroughly abuse the excuse to eat copious amounts of chocolate :)






Coconut Date Nut Balls
Ingredients:
1 cup medjool dates, pits removed
1 cup salted cashews (if unsalted, add a pinch of salt before blending)
2 tsp vanilla
1/2 cup shredded coconut

Directions:
Pulse dates, cashews and vanilla in food processor until its sticky and fairly smooth. There will still be little chunks of nuts and that is fine!
Roll into 1" balls, and roll into the coconut. You may need to press a bit to make it stick.
Refrigerate and serve.









Recipe altered from Southerninlaw.com

Turkey Sweet Potato Curry

       Surprisingly after the Superbowl, we had actually had some turkey leftovers. The first thought I had was your obvious - "I'll make turkey soup!" and then I thought - "no, that's way too boring". So I decided to take the sacred Superbowl turkey and convert it into something more creative, something I've never tried before, and arguably something more delicious.

   Have you ever had turkey curry? I hadn't, and I humbly consider myself somewhat of a curry expert, so I doubt that you have either. Well, turns out it is amazingly delicious, and a GREAT, simple way to use up leftover turkey.

Here is a little bit of proof:

       Now don't shy away thinking that turkey doesn't pair well with curry spices. Trust me when I say that it does. And with some kale and sweet potatoes, it's a hearty dish that is perfect for warming up during these constant snow storms..... (that are seemingly never ever going to stop, ever)

     And remember to save the bones for homemade stock! That makes all the difference and it's super easy to freeze and save for future use.

        I'm obsessed with using coconut milk in my curry and I basically can't do it any other way. Though this time, I added fish sauce and brown sugar which is new. It added a little complexity in comparison to my usual curry, and I loved it, so I plan on continuing to do that.

        The recipe could work with chicken or shrimp, and regular potatoes/other vegetables you'd like to use up. Serve it over rice or rice noodles.







Turkey Sweet Potato Curry
Ingredients:
15 oz can coconut milk
2 heaping tbsp red curry paste
1 large sweet potato, peeled and chopped
1 1/2 cups homemade turkey stock
1 tbsp brown sugar
2 tbsp fish sauce
1-2 cups leftover roast turkey, chopped
1/2 tsp cumin
Pinch cayenne pepper for spice - optional
2-3 big handfuls chopped kale, with large ribs removed

Directions:
Combine coconut milk and curry paste in large saucepan. Add sweet potatoes, bring to a boil and reduce to simmer for about 10 minutes.
Add turkey stock, brown sugar, fish sauce, turkey, cumin and cayenne and stir to combine. Cover and cook over medium-low for about another 10 minutes or until sweet potatoes are tender.
Add in chopped kale, and cover and cook until greens are tender.
Serve over rice or noodles.

Homemade Bloody Marys

     It took a couple of rounds of drinks, but I finally am a fan of bloody marys. At first I was completely uninterested in the concept of vodka and tomatoes, but now I'm hooked. I've had a handful of store bought mixes, most of which are sub-par (except for the Stonewall Kitchen one, of course - which is absolutely delicious), so I decided I should try making my own.

 Superbowl Sunday was the perfect day to test it out, and it came out great!

      It's not too spicy but you get a good taste of the horseradish, and you can always add extra hot sauce to bump up the heat. The flavor is great, just your classic bloody mix, but it is way more fresh tasting than a store bought one - especially one of those plastic bottles that has a long list of unnecessary ingredients.

     I generally buy Titos, because it's a good smooth vodka that is gluten free, but you could use any kind you like. You could have a lot of fun with it by using different garnishes, such as olives, cucumbers, citrus fruits or even shrimp! We had soooo much other food and things going on for the Superbowl that I neglected any garnishes for this round. One day though I'd like to serve a big brunch for my friends and have a make your own bloody mary bar :)  Nothing wrong with a little Sunday day drinkin!

     Here we are enjoying some drinks to ease the nerves before the game.

     I recommend that you really should make it a day in advance to let the flavors set. That will make a big difference.

    For recipe purposes, below I have just written the recipe for the mix. I'll let you decide how much vodka you want (or need). Enjoy! 

Homemade Classic Bloody Mary Mix

Ingredients:

1 bottle of tomato juice (6 cups) - plain or try using Pepper V8 (also look into low sodium!)

6 tbsp fresh lemon juice

6 tbsp fresh lime juice 

2 heaping tbsp prepared horseradish
2 1/2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tsp hot sauce - or to taste
1 tsp salt
1 tsp fresh ground pepper

Directions:
Combine all ingredients in a blender and mix until smooth.
Taste test and alter ingredients if necessary.
Refrigerate overnight before serving to let the flavors blend.
Serve with a boat load of vodka, and any garnishes you prefer.

Cheddar Broccoli Casserole

     We've celebrated countless football games with chips, dips, appetizers and desserts through my time in Orono, but this time was different. We had been basically celebrating the AFC Championship victory for 2 weeks straight and were more than ready to watch an amazing Superbowl game, so an absolute feast was in order. The Patriots were taking home the Lombardi trophy and we all knew it (though the last 20 seconds were absolutely terrifying).

     This game was worth more than buffalo wings and nachos. It was an entire turkey dinner, along with corned beef and cabbage, homemade bloody marys and chocolate covered strawberries. It was many nervous beers and shots for good plays. It was the most intense football game I've ever seen and I am SO INSANELY PUMPED AND PROUD TO BE A PATRIOTS FAN!!!

Here is a picture of me and my boyfriend celebrating the victory:

     The celebration that occurred when Butler intercepted the ball to win the game was absurd and aggressive but absolutely necessary. There was tackling involved, a new dent in the wall, jumping on furniture and actual tears (I may have had borderline too much to drink). This win was extremely well deserved, and if anyone brings up deflategate I will literally kick them in the face. 

    Now, before I get too amped up, I will digress from football and move onto food and the purpose for this post - broccoli cheddar casserole. It is probably the only way I touched broccoli as a kid, and if you ever try this recipe you will understand why. The broccoli is smothered in the most delicious cheese sauce and baked to tender perfection with a cheesy and crunchy topping.

      It is a dish that is delicious enough to be fit for the Superbowl. And it goes damn well with turkey - and basically any protein. It is also super easy because the recipe calls for frozen broccoli and other ingredients are often already on hand.

    It was a huge hit during the game, so I promise you won't regret trying out the recipe! You could even add chicken and rice and call it a meal!

CONGRATULATIONS, PATRIOTS! MY FAVORITE TEAM ARE SUPERBOWL CHAMPIONS!!!!!!!!!!

Cheddar Broccoli Casserole
Ingredients:
30 oz frozen broccoli
10 oz can condensed cream of mushroom soup (normal ones are gluten free so try the organic isle!)
1 cup mayo
2 eggs, beaten
1 small onion, chopped
2 cups shredded sharp cheddar cheese
salt and pepper
1/4 tsp paprika
1/4 tsp garlic powder
3 tbsp butter, melted
1/3 cup panko breadcrumbs (Gluten free is necessary)

Directions:
Preheat oven to 350.
In large bowl, mix together mushroom soup, mayo, eggs, onion, 1 1/2 cups of the cheddar cheese and 1 tbsp of the melted butter. Add salt, pepper, paprika and garlic powder and mix.
Add in broccoli and stir to coat.
Spread evenly in 9x13 casserole dish.
Mix remaining melted butter with breadcrumbs, and top broccoli with the breadcrumbs and remaining cheese.
Bake in preheated oven for 50 minutes, or until top is crisp and lightly browned and sides are bubbling.

Cream Cheese Stuffed Flourless Chocolate Cupcakes

    I'm a huge fan of flourless chocolate cake. I mean, how could you not like a chocolate dessert that is made basically entirely out of butter?! It is so dense and fudgy, and when it's gluten free without altering a recipe, that's a serious bonus!

As if it couldn't get any better, you hit a total home run with the addition of a cream cheese filling....

They're dangerously rich.....that's all I really have to say.

     
       These would also work in a full size cupcake pan, you would just need to alter the time of cooking. Either way, they are insanely delicious!





Cream Cheese Stuffed Flourless Chocolate Cupcakes
Ingredients:
Heaping 3/4 cup semi sweet chocolate chips
1 stick of butter (half cup)
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
1/8 tsp salt
1/4 tsp vanilla
3 eggs


For filling:
5 oz cream cheese, softened (a little more than half a package)
1/4 cup powdered sugar
1 tbsp milk

Directions:
I recommend making the cheesecake filling ahead of time to make things easier. Just blend three ingredients together until smooth. Keep in fridge til you're ready to stuff!

Preheat oven to 375 degrees. Line mini muffin tins with cupcake papers or grease.
Microwave chocolate and butter for 30 seconds, stir and microwave for another 30 seconds, until melted. Be CAREFUL not to overmelt. You could also use a double boiler for this.
Add sugar, cocoa powder, salt and vanilla and stir to combine. Mix in eggs until smooth.
Spoon batter into muffin tins so they're about 1/4-1/3 full.
Top with a tsp size scoop of cheesecake filling, then top with the remaining chocolate batter.
Muffin tins should be about 3/4 full - if it's a little more than that it's okay.
Bake in preheated oven for about 8 minutes.
Remove from oven and let cool at least 10 minutes to set before removing from pan.

Cheddar Corn Chowder

      This past Saturday was quite possibly one of the best days of my life. It was filled with great company, tailgating with delicious food and drinks (pat myself on the back for that) and of course a WINNING PLAYOFF GAME sending the Patriots to the AFC Championship. We're one step closer to the Superbowl, Edelman threw a touchdown pass that I'll never forget, and I got to see it all live at Gilette with my three favorite guys.

    Did I mention that life is good?

     I can't think of a much more beautiful sight than that!

     So my dad was generous enough (extremely) to buy tickets for all of us. All he asked for in return was for us (me) to handle the food, and I'd say I did an adequate job. We had corn chowder, shrimp kebabs, burgers with plenty of bacon, cole slaw, chips, peanut butter cookies, rolo pretzel bites, flourless chocolate cupcakes, etc etc etc... And I can't forget to mention my uncle's famous breakfast burritos that have approximately 3,000 grams of protein. Oh, and also plenty of booze filled beverages ;)

For this post we will focus on the chowder though!

     This soup has great flavor, thanks to the addition of cheddar cheese and a little bit of curry powder (and we must give credit to the butter and cream, of course). And trust me, the curry powder is necessary. It doesn't overwhelm the flavor of the chowder, but it adds a little depth and warmth that otherwise wouldn't be there. I'd also say that the sharp cheddar definitely elevates the flavor as well. This isn't your average chowder!

       Another thing I love about it is that it is super cheap and easy! It would be perfect for a college meal to warm you up after a day of skiing....or just walking through the frozen tundra that is UMaine's campus.


   I will be making this again soon, that is for sure!!





Cheddar Corn Chowder
Ingredients:
4 pieces of bacon
2 large onions, chopped
2 tbsp butter
1 tbsp + 1 tsp cornstarch
1 tsp salt
1 tsp pepper
1/2 tsp curry powder
3 cups yellow potatoes, chopped (don't have to peel)
6 cups chicken stock (check the ingredients to make sure its gluten free if necessary!)
5 cups frozen corn
1 1/2 cups half and half
1 1/2 cups grated sharp cheddar cheese

Directions:
In large pot, cook bacon until crisp. Remove with slotted spoon and leave fat in pot.
Crumble bacon once it is cool.
Add onions and butter to pan, and sautee until translucent, about 5-10 minutes.
Stir in the cornstarch, salt, pepper and curry powder and cook for about a minute, then add the potatoes and stir.
Pour the chicken stock on top, bring to a boil then cover and simmer for about 15 minutes or until the potatoes are tender.
Stir in the corn, half and half, cheddar cheese and crumbled bacon. Cook on medium-low for a few more minutes until cheese has melted.

Honey Glazed Brussels Sprouts

       Because of the intensity of my love for brussels sprouts, I am cooking them at least once (if not multiple times) a week. Therefore I need many recipes to keep my taste buds entertained. This is one of my new favorites. It's sweet and tangy, with an added depth of flavor from a little balsamic vinegar. They're a delicious side to basically anything - chicken, pork, steak, fish, etc, and they sure are one hell of a way to get a serving of veggies.

      They're roasted to tender perfection, then tossed in the sweet sauce so they'll literally melt in your mouth. Also, I just love how the glaze looks on them, with the mustard seeds glued between the leaves.

      As you can see, I gave myself a pretty hearty serving, and you can be sure I had more afterwards.
I suppose there are worse things for you to eat too much of than brussels sprouts!

     Now that I'm looking at this image, I'm thinking that this glaze would be delicious on those vibrant carrots as well. Even roasted potatoes! Or chicken or pork! I think that the possibilities are endless....







Honey Glazed Brussels Sprouts
Ingredients:
1-1 1/2 lbs brussels sprouts, halved
1 tbsp olive oil
salt and pepper
garlic powder
1 1/2 tbsp whole grain mustard
1/2 tbsp dijon mustard
2 tbsp honey
1 tsp balsamic vinegar

Directions:
Preheat oven to 375 degrees.
Toss brussels sprouts in olive oil, and season with salt, pepper and garlic powder.
Spread evenly on baking sheet and cook for about 25-30 minutes or until they're tender and leaves are turning golden brown.
Meanwhile, mix together mustard, honey and vinegar.
Toss cooked sprouts in mustard mixture to coat, and serve!

Roasted Grape and Brie Crostinis

     When there's a party, the first things I usually think of for my edible contributions are buffalo chicken dip, seven layer mexican dip and stuffed mushrooms. They're my easiest go-tos because I know the recipes like the back of my hand, but occasionally I like to change it up and try something different. I decided to think up something slightly more sophisticated, and came up with a great crostini idea.

    Crisp bread with creamy melted brie topped with toasted nuts, balsamic roasted grapes and fresh rosemary. You can't really go wrong with that! It is an appetizer fit for celebrating the holidays.

    My Nana, who can only taste a handful of things, could actually taste these! And she liked them! So that is a really good sign, and I'm sure I'll have to make them again for her :)


(Melting the brie is optional, but I definitely prefer it. You could also substitute a different nut for the walnuts, and thyme for the rosemary!)





Roasted Grape and Brie Crostinis
Ingredients:
   For nuts:
2 1/2 tsp olive oil
1 tsp fresh rosemary
1 cup chopped walnuts
Salt to taste

  For Grapes:
1 1/2 cups seedless red grapes
1/2 tbsp balsamic vinegar
1/2 tsp honey or agave nectar
2 tsp olive oil

1 baguette
Olive oil for brushing
1/4 lb (approx) wedge of brie cheese sliced
Rosemary to garnish (optional)

Directions:
For nuts - preheat oven to 350 degrees. Toss walnuts with olive oil, rosemary and salt.
Spread flat in baking dish and toast nuts for about 9 minutes, or until golden brown. Be careful not to allow them to over cook because it will ruin the flavor.
Remove nuts from oven.
Increase heat to 400 degrees.
Toss grapes with balsamic vinegar, honey/agave and olive oil. Spread flat on baking dish.
Cut baguette into slices and brush with olive oil. Place on baking sheet.
Put grapes on top rack of oven and bread slices on the bottom.
Cook bread for about 10 minutes - keep an eye on them so they don't over toast. Remove from oven and top with brie slices. Return to oven to melt, just a couple minutes.
Cook grapes for about 20 minutes or until tender with wrinkled skin.
Top crostini with nuts and grapes, and garnish with fresh rosemary, and optional sea salt.