#motherphuckin food

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Gluten Free Key Lime Pie (adapted from Emeril Lagasse’s recipe)

Pie Shell Ingredients

2 1/2 cups Gluten Free Honey Nut Cheerios

3 tablespoons sugar or firmly packed brown sugar

1/3 cup butter, melted

Pie Shell Directions

Heat oven to 350°F. Using food processor, finely crush cereal.

In medium bowl, mix crushed cereal and sugar with fork. Stir in melted butter until well mixed. Press in bottom and up side of ungreased 9-inch pie plate.

Bake 8 to 10 minutes or until light golden brown. Cool completely, about 30 minutes.

 Filling Ingredients

2 (14-ounce) cans condensed milk

1/2 cup key lime or regular lime juice

2 whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Final Directions

After preparing crust, lower the oven temperature to 325 degrees F.

In a bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

[motherphuckinfood]

Crock Pot Chicken Marsala (Gluten Free)

4 Boneless Skinless Chicken Breasts

Olive Oil Cooking spray (or 1.5 Tablespoons of Olive Oil)

3/4 Cup Chicken Broth

1.5 Cups Marsala Wine

2 Garlic Cloves, chopped 

1 Chopped Onion

8 Oz Sliced Mushrooms (I used Baby Bellas)

Salt, Pepper, & Italian Seasoning to taste

1/2 Cup Milk or Heavy Cream

1/4 Cup Cornstarch

1. Season Chicken Breasts generously on each side with salt, pepper, and Italian Seasoning. Coat cast iron skillet (or regular skillet) with Olive Oil and brown chicken breasts for 3 minutes on medium high heat on each side.

2. Remove chicken from heat and place into crock pot.

3. Add chicken broth and Marsala Wine to crock pot. Place onions and mushrooms on top chicken. Set slow cooker to low.

4. Cook the chicken for 4 to 5 hours.

5. Remove chicken to the skillet from earlier. Mix cold milk/cream with cornstarch using a whisk or blender until thoroughly blended. Add to sauce mixture in cooker and stir until sauce thickens. Add chicken back into pot. Serve with mashed potatoes or pasta.

6. Instantly become the object of your family’s affection. 

[motherphuckinfood]

Pumpkin Roll The Cake: 3 large eggs 1 cup sugar 2/3 cup canned pumpkin 1 teaspoon lemon juice 3/4 cup All Purpose flour (or cake flour, or Domata Gluten free Flour if so inclined) 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt Cheesecloth

Filling: 8 ounces Cream cheese, softened 4 tablespoons Butter, softened 1 cup confectioners’ sugar 1/2 teaspoon vanilla extract

Preparation: • In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended. • In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mix until just blended. • Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. • Bake at 350 ° for 15 minutes. Remove from oven. • Cool for 15 minutes. • Place cake on clean cheesecloth sprinkled liberally with powdered sugar. Cool 10 minutes longer. • From 10- inch side, roll cake up in towel. Set aside. • While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. • Unroll cake. Evenly spread filling over cake. Roll up cake --without the cloth unless you like to eat cloth  • Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. Finally, bask in your family’s compliments you purveyor of all that is Thanksgiving!!!

[motherphuckinfood]

Ricotta Filling •8 ounces part skim ricotta cheese •4 ounces low fat cottage cheese •3 tablespoons parmesan cheese •2 tablespoons fresh flat leaf parsley •1 tablespoon fresh basil •1/2 teaspoon kosher salt •1/4 teaspoon garlic powder •1/8 teaspoon red pepper flakes (optional) •Black pepper to taste

Other Ingredients: •2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices •1 mild Italian turkey sausage, cooked and crumbled (optional) •1 cup marinara sauce, store bought or homemade •1/2 cup shredded part skim mozzarella cheese

Instructions

Ricotta Filling 1.Add all of the ingredients to a blender and blend until smooth. 2.Pour into a bowl and refrigerate until ready to use.

Grilled Zucchini 3.Heat a grill or grill pan to medium high heat. 4.While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks. 5.Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper. 6.Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable. 7.Remove from the grill and cool until they can be handled.

Assembling the Zucchini Lasagna Rolls 8.Preheat oven to 375 degrees. 9.Spray a 10.5 x 7" casserole dish or similar size with cooking spray. 10.Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish. 11.Blot any excess liquid off of the cooled planks of zucchini with paper towels. 12.Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer. 13.Sprinkle a few of the cooked sausage crumbles on top of the filling. 14.Roll up the zucchini and place them seam side down in the casserole dish. 15.Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. 16.Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.