Homemade Gluten-Free Cream of Chicken Condensed Soup

Since the gluten-free debacle I've avoided casseroles like the plague.  Mostly because they call for canned "cream of" soups.  Yes you can buy GF condensed soup, but where I live it requires a trip to a specialty store and they are a little pricey.  So until recently I've given up on a lot of convenience meals that use these ingredients.  Then I discovered I could quickly, easily make my own gluten-free condensed soup at home with ingredients I always have on hand.  I'm really pleased with the results and bonus: I control what is in there.  From the seasonings to the sodium I'm in charge.  Simply use one jar of this in place of recipes calling for a can of regular "cream of" soup.  I'm excited because a whole other world of recipes are available to me again.  This whips up quickly, but make a few on the weekend and store them in your fridge for use during the week, AND...Stay Tuned for lots a new recipes using this basic ingredient!

I'm so excited about this.
Look forward to lots of new recipes now that
I've found another gluten-free staple!

Whisk the butter and flour together to create a light roux,
then add the stock, milk and seasonings.

Make a few batches and store them in
your fridge for easy weeknight use.

Samoa Apple Slices {Gluten-Free}

Who can resist a Girl Scout Cookie?  Especially the Samoas, with their caramel, coconut and chocolate drizzle?  Well unfortunately I have to.  You know the whole gluten allergy bummer.  Although I hear the Girl Scouts have a new gluten-free variety in select markets.  I may have to look into that, but meanwhile I can satisfy my sweets craving with apples.  I ran across this idea using apple slices instead of cookie.  Caramel and apples are already a perfect match.  Why not add a little coconut and chocolate to the mix?  I used Granny Smith apples for a tart flavor.  I like to pretend these are slightly healthier than a cookie because you know, fruit.  The addition of chocolate and caramel might cancel that out, but we will pretend they don't.  Now you can enjoy the flavor of Girl Scout Cookies when it's not cookie selling season, and if you're gluten-free like I am then you won't miss out either.

The ideal substitute for a cookie.
Bonus:  Gluten-Free!

Slice the apples into 1/4-inch slices

Use a small circle cutter to create a ring shape.

Combine caramel sauce and coconut.

Spoon onto apple rings.

Drizzle with melted chocolate.

Enjoy!

Samoa Apple Slices

3 Granny Smith Apples
1 cup caramel sauce
1 cup coconut flakes
2 squares chocolate almond bark

Slice apples into 1/4-inch slices.  Use a small circle cutter (I actually used a very large icing tip) to remove the center of the apple and create a donut shape.  In a small bowl, combine the caramel sauce and coconut.  Spoon mixture onto each apple slice.  In a small microwave safe bowl, melt the chocolate squares in the microwave at 30 second intervals, stirring in between until fully melted  Drizzle melted chocolate onto apple slices and serve. 

Prep Time:  Approximately 20 minutes     Cook Time: 0

Banana Crumb Muffins + FREE Valentine's Day Printable

Valentine's Day is here and it's time for another sweet treat for the people I love!  Last year I made Homemade Red Hot Applesauce, and I had in my head this year I wanted to give jars of homemade jam with tags that said, "Valentine-You're My Jam!" but time got away from me and it turns out canning homemade jam WAS NOT my jam this year.  (Spoiler alert for next year's Valentines) I ran into Dollar Tree for a Diet Coke and found these cutest little glassine treat bags with monkeys on them.  Inspiration!  I knew I could whip up a banana-themed Valentine treat in no time, and BANANA CRUMB MUFFINS were born.  As it turns out, these were even better than jam, as Mr. DD loves anything banana!  I made 10 dozen mini muffins yesterday, and if he wasn't my Valentine I might have been mad for how many he kept sneaking.  These delightful little bites have the perfect cake texture and flavorful crumb topping with just a hint of cinnamon.  They are great for breakfast or a snack and of course they make a tasty Valentine for anyone you happen to be BANANAS about!

Go BANANAS over your Valentine
and whip up a batch of
BANANA CRUMB MUFFINS because you
love them BUNCHES!

The addition of the crumb topping
really makes these tasty!

Cool completely on a cooling rack
before packaging.

Piles of muffins for my Valentines!

The perfect little golden bite
of banana-deliciousness

Here are my monkey bags...

Add my FREE Printable gift tags
to complete the theme.

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.

Happy Valentine's Day from
The Devilish Dish!

German Chocolate Turnovers

Every time my parents celebrate their wedding anniversary I bake them a sweet treat.  It's usually something with coconut which I don't like, but they love.  In the past I've made them Hawaiian Wedding Cupcakes and Mounds Brownies. My dad's true favorite however is German Chocolate Cake.  Back in October, my pal Jennifer from Take Two Tapas posted a recipe for German Chocolate Wontons.  Basically a sinful little bite of deliciousness full of German Chocolate Frosting.  Isn't that the best part?  Jennifer fried up her little wontons in a bit of oil for the most gorgeous little nugget.  (Her blog Take Two Tapas features great food in small portions, and some of the cutest little bite-sized treats you'll ever see.)  Keep in mind my folks are from small town Oklahoma, celebrating their 58th wedding anniversary so they aren't really wonton eaters lol.  And keep in mind I'm not much of a fryer of foods because I hate the smell and mess because I'm lazy like that.  I decided to adapt Jennifer's recipe using frozen Phyllo dough and the result was amazing.  I had a platter full of gorgeous golden brown turnovers, filled with rich, caramel-like German Chocolate frosting flavor.  My mother said they were to die for.  If you're looking for German Chocolate Cake flavor with a twist, you'll love these as much as my parents did!

A rich, over the top twist on a traditional treat!

Gooey caramel-like coconut frosting
and chocolate chips create the filling.

Fold each phyllo square to create a triangle.
Press the edges closed and brush with an egg wash.

Bake until puffy and golden.

Cool slightly before dusting with powdered sugar.

Enjoy!
Happy Anniversary Mom & Dad

GERMAN CHOCOLATE TURNOVERS

Adapted from: Take Two Tapas


For the Frosting:
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup evaporated milk
1/2 cup unsalted butter
2 teaspoons vanilla extract
3 egg yolks
1/4 teaspoon salt
1 1/2 cups shredded coconut
1 cup chopped pecans

For the Turnovers:
1 box frozen Phyllo dough, thawed
1 cup semi-sweet chocolate chips
1 egg, beaten
powdered sugar for garnish
1 recipe German Chocolate Frosting (above)

In a medium saucepan, combine the sugars, evaporate milk, butter, vanilla, egg yolks and salt.  Cook over medium heat, whisking constantly approximately 15-20 minutes until the mixture begins to thicken but isn't boiling.  Remove the thickened mixture from the heat and stir in the coconut and pecans.  Allow mixture to cool completely before preparing the turnovers.

To make the turnovers:

Preheat the oven to 400 degrees F.  Line a large baking sheet with parchment paper.  Cut each piece of phyllo dough into 4 even squares.  (You should have 8 squares total.) Spread about 2 tablespoons of filling onto each square of dough.  Sprinkle each evenly with chocolate chips.  Fold one corner of the dough over to create a triangle shape.  Press edges closed to seal.  Brush each turnover with beaten egg and bake until the layers of the dough start to rise and separate and the crust is golden brown.  Approximately 20 minutes.   Garnish each turnover with a generous sprinkle of powdered sugar.

Prep Time:  Approximately 30 minutes     Bake Time:  Approximately 20 minutes

Little Beers for the Big Game

The 53rd Super Bowl is coming up this weekend, and I've got the perfect LITTLE drink for the BIG game!  A while back, a friend introduced me to this delicious Licor 43 shot which has quickly become my new favorite beverage (watch for upcoming cocktail posts) When I said, "This is so good what do you call it?" she said, "I don't know, we've always called them Little Beers." So shout out to my pal Taylor and Syracuse, NY as credit for this post.  Now you know I'm a big tailgater and college football fan, and I can't wait to bring this tasty shot to the OU campus this fall.  But you don't have to wait until college football starts to enjoy a Little Beer, (which incidentally isn't beer at all.  It's simply Licor 43 and heavy whipping cream) you can start this weekend with the Super Bowl. I've only ever been to one NFL game (Cowboys vs. Lions) but Jack at BroBBQ.com has The Ultimate Guide to Tailgating Super Bowl 53.  Jack has extensive information regarding all things grilling and barbecue, including delicious recipes that will come in handy not only this weekend, but year round for this sports fan!  Be sure and check out his page for some mouthwatering 'cue to enjoy with your Little Beers!

"Whether you love light and fruity cocktails,
delicious creamy serves or sweet short drinks,
Licor 43 blends perfectly with almost anything." 

Champagne Salad

Mr. Devilish Dish and I tend to spend a lot of special occasions cooking at home. We usually blow off New Year's Eve and Valentine's Day at restaurants and make our own fancy meal at home.  When Little Devil was little we did a crab boil for New Year's Eve.  That was a tradition for many years but once she was old enough to celebrate without us, we broadened our horizons.  This past New Year's Eve we celebrated with prime rib and Champagne Salad.  I know we had a side dish and dessert as well, but honestly I can't even remember what they were because this salad was so memorable.  Nothing says special occasion more than champagne, and it's more than just bubbles to drink.  It's a fun ingredient to incorporate into sweet, as well as savory dishes.  In the past I've made Champagne Mousse and Raspberry Champagne Floats, but this time I opted to use the champagne in a salad dressing.  If you've ever made a vinaigrette, then you know it usually consists of some kind of oil, some kind of vinegar, some kind of binder (like mustard, jam, etc...) and seasonings, sometimes as basic as salt or pepper.  Now there is such a thing as champagne vinegar, but why use that when you can open a bottle of champagne?  Since it only calls for a few tablespoons, you have a great excuse to celebrate and drink the rest.  I served my salads in champagne flutes.  I carefully ladled in the dressing, and then stuck a few romaine leaves down in the glass and garnished with some Parmesan crisps.  Croutons would work too.  Honestly they weren't that easy to eat.  I wound up putting mine on my plate and pouring the dressing on.  Mr. Devilish wound up dipping the lettuce in his glass of dressing.  Regardless of how you eat it though, this is the ideal salad for a special occasion.  The presentation is simply gorgeous and the dressing tastes great too.  

Isn't it a pretty presentation?
Make every day a celebration.

CHAMPAGNE SALAD

FOR THE DRESSING:
1/4 sour cream
1/4 cup olive oil
2 tablespoons mayonnaise
1 tablespoon white wine vinegar or rice wine vinegar
2 tablespoons champagne
1 garlic clove, peeled
1 teaspoon sugar
Kosher salt to taste

FOR THE SALAD:
romaine lettuce leaves, washed and dried
Parmesan crisps or croutons

In a blender or mini food processor combine the dressing ingredients until smooth.  Taste and adjust flavors if necessary.  (Depending on your type of champagne and vinegar, you may need to add a little more sugar or vinegar. The champagne taste should be subtle.)

To assemble the salads, carefully ladle about a tablespoon of dressing into each champagne glass.  Add a few leaves of lettuce and a few Parmesan crisps or croutons.
                                   


 

Spicy Sriracha Snack Mix

My Devilish Nephew loves spicy food.  Ridiculously spicy food.  He's the obnoxious dude at the Thai or Indian restaurant asking to make it hotter.  A while back we visited him and made some Mexican food.  He had just returned from a trip to New Mexico, and had a bag of fresh red chile powder.  He asked if I would prepare the enchilada sauce from the recipe on the back of the chile powder package.  I gladly complied, and when I went to taste the sauce for seasoning I let out a small scream.  When I turned the package over I saw it was EXTRA EXTRA EXTRA HOT Chile Powder.  I should have known that is what he purchased.  Needless to say, he was the only one that thought the enchiladas that night were edible.  During a past Freaky Friday Recipe Swap, my pal Julie from Hostess At Heart prepared this Spicy Sriracha Snack Chex Mix.  I immediately added it to my menu plan.  On our most recent trip Texas to visit my Devilish Nephew and his lovely wife, so I took him a big bag of this zesty, flavorful mix.  All the addictive crunch of Rice Chex, pretzels, Goldfish Crackers, Cheez Its, and almonds with a kick!  My nephew loved it, of course he thought it could be spicier.  For the rest of us that still appreciate our taste buds, this is the perfect amount of sizzle!

When you want a snack with a little kick!

Filled with your favorite crunchy snacks!

So addictive...

Perfect for tailgating or game watching!

Spicy Sriracha Snack Mix

From: Hostess at Heart & Take Two Tapas

2 cups pretzel twists
2 cups Rice Chex cereal
2 cups whole almonds
2 cups Goldfish Crackers
2 cups oyster crackers
2 cups Cheez It Crackers

6 tablespoons unsalted butter, melted
1/4 cup Worcestershire sauce
1/2 cup Sriracha
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 teaspoon crushed red pepper flakes

Preheat oven to 250 degrees F.  Combine the pretzels, cereal, almonds and crackers in a large bowl.  In a small bowl whisk together the butter, Worcestershire sauce, Sriracha, and seasonings.  Pour over the dry ingredients and stir gently until coated.  Spread on a parchment paper-lined rimmed baking sheet.  Bake for 45 minutes, stirring every 15 minutes.  Allow to cool completely.  Store in an airtight container.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 45 minutes