Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Double Chocolate Chunk Cookies, Gluten Free Dairy Free

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I’m going to toot my own horn for a minute… Double Chocolate Chunk Cookies are the BEST chocolate cookies EVER! (Cue dancing in the kitchen here…) Ok, I’m back. But, honestly, these cookies, with their perfect chewy edge and soft center, intense chocolate flavor and large chocolate chunks are just the thing when chocolate craving hits. The little punch of spice is optional, but I do recommend trying it. The warmth really balances the rich chocolate.  All that AND they are gluten free and dairy free.  I’m telling’ ya – it’s cookie heaven!

These are …

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Confetti Tilapia Packets

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Confetti Tilapia Packets, Gluten-Free Dairy-Free

Bright garden vegetables and a touch of smoky bacon flavor in these delicous tender tilapia fillets. Cooking fish in a packet guarantees the fish stays moist and keeps fillets from breaking apart on the grill. If you choose to cook dinner in the oven, you can use baking parchment or aluminum foil to make the packets. However, if grilling, be sure to use heavy duty aluminum foil to make your fish packets.

Posted last month at Snap Fitness with amounts figured to serve 4.

Confetti Tilapia Packets

Yields 6

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Ingredients

  • 3 uncooked bacon strips, chopped, pork or turkey
  • 6 red or yellow snacking sized sweet bell peppers, diced
  • 1 medium zucchini, trimmed and diced
  • 6 green onions, thinly sliced
  • 6 tilapia fillets, 6 ounces each
  • 3/8 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 6 12” squares parchment or heavy duty aluminum foil

Instructions

In a medium skillet over medium heat, sauté chopped bacon until fat is rendered and bacon is cooked. Add diced peppers and zucchini to skillet. Sauté vegetables and bacon until vegetables are just beginning to wilt. Turn off heat.

Place tilapia on parchment or foil. Season fish with salt and pepper. Dividing bacon and pepper mixture, top each tilapia fillet. Fold parchment or foil over fish. Fold edges of parchment around open edges, seal tightly, creating a packet.

To bake in oven: Preheat oven to 425 degrees F. Place packets on a baking sheet before placing in oven. Bake 15 to 20 minutes until fish is cooked through an flakes easily. Open packet carefully, allowing steam to escape.

To grill: Heat grill. Place foil packets on grill over medium-hot coals. Cover grill and cook for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully, allowing steam to escape.

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https://angelaskitchen.com/2014/08/16/confetti-tilapia-packets/

 

Black Bean Mango Salad Stuffed Avocados

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Black Bean Mango Salad Stuffed Avocados1

Rich and creamy, avocados are packed with protein, which helps keep your energy up and hunger at bay. While it is true this fruit is higher in fat, it is the beneficial monounsaturated kind that helps increase the “good” HCL cholesterol and helps you feel satiated long after being eaten.

This colorful black bean salad delights the eyes as well as taste buds. Serve as a nourishing lunch or an after work out snack. Black Bean Mango Salad Stuffed Avocados are a delicious way to eat a variety of summer vegetables and truly “eat the rainbow.”

Published on Snap Fitness a month ago with servings figured for 4.

Edit: I’m linking this up to the February 18, 2015 Gluten-Free Wednesdays at Gluten Free Homemaker. Check out what others have shared! 

Black Bean Mango Salad Stuffed Avocados

Yields 6

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Ingredients

  • 4 1/2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoon lime juice
  • 1 1/2 garlic clove, minced
  • 2 1/4 cups canned black beans, drained and rinsed well (about 1 1/2 - 15 oz. cans)
  • 2 1/4 cups diced fresh mango
  • 1 1/2 cups cherry tomatoes, cut into quarters
  • 1 1/2 orange bell pepper, seeded and diced
  • 1 1/8 cup minced fresh cilantro
  • 1/2 cup red onion, diced
  • 6 ripe avocados (one per serving)

Instructions

In a small bowl whisk together olive oil, red wine vinegar, lime juice and minced garlic. Season with salt and pepper to taste.

In another bowl combine black beans, mango, tomatoes, orange pepper, cilantro, and onion. Drizzle with olive oil mixture and toss salad until everything is evenly coated. Serve immediately or cover and chill until ready to serve.

To serve: Cut avocados in half. Remove pit. Place avocado halves (2 halves per serving) cut side up onto four plates. Scoop one forth of the black bean mango salad per serving onto avocado halves, allowing remainder to be served on the side.

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https://angelaskitchen.com/2014/07/22/black-bean-mango-salad-stuffed-avocados/

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Balsamic & Sun Dried Tomato Burgers with Caramelized Onions – Gluten Freezer Friday

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These burgers pack in the flavor!  Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about.  I found the original …

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Blast from the Past – Chicken Marsala

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Gluten Free Dairy Free OAMC Chicken MarsalaThis gluten and dairy free version of Chicken Marsala from September 2009, is so flavorful and tender, with a savory sauce made from marsala wine (don’t worry- the alcohol dissipates during cooking), chicken stock and mushrooms.  Cooks up quickly for a week night meal due to flattened chicken breasts or use the freezer cooking instructions and cook up a big batch to stash in your freezer after a fun day at the beach.

 

Fancy enough for company or as a family treat – only you will know how simple it was to prepare.  🙂  If you don’t want to use marsala, there are alternative ingredients to use in the instructions.

Apple Cider Muffins (gluten & dairy free) – Secret Recipe Club

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It is time for Secret Recipe Club reveal day!  Woo-hoo!  What is the Secret Recipe Club?  It’s a lot like Secret Santa, but with recipes.  Each month you are assigned a blog.  After selecting a recipe from that bloggers repertoire, you make and post it on reveal day.  It is a great way to find fun recipes and blogs.  I like how it gets me to actually sit down and go through another person’s blog.  Blogs are a lot of work and take time to put together.  Instead of skimming through just the new stuff (as is usually easier when we see a new blog) it is fun to go through what else the blog has to offer.  Fun stuff!

 

This month I was assigned …

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Blast from the Past – French Dip in the Slow Cooker

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Here is a photo of the yummy French Dip for the Slow Cooker from October 2007.  I have two different French dip recipes on the site, but this is the one I make the most often.   We really enjoy serving this with a salad and Roasted Rosemary Potatoes made with regular potatoes, sweet potatoes or a mix.  The French Bread recipe you can find here.

Need my recipes sorted by your food allergies?

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All the recipes on this blog are Gluten Free, Wheat Free, and Dairy Free.

Have another dietary needs?  All recipes from here on will be labeled with allergen info.  I will also be sorting the older recipes out by the same categories. Please remember I have to sort these one recipe at a time, for five years of blog entries (that is a LOT of sorting!)…  Thank you for your patience!

Allergen specific recipe tabs can be found on my recipe page.  I am hoping it is another helpful tool for you.

If you are feeling abundantly generous feel free to donate. Don’t feel guilty if you are not able.  Any donations go toward keeping Angela’s Kitchen running and toward getting extra ingredients to to develop recipes for you, my readers.   :) Thank you!