Cinnamon Roll Cake - GF

 Prep Time - 10 minutes

 Cook Time - 35 minutes
 Total Time - 45 minutes

Ingredients
Cake:

• 3 cups *gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1 1/2 teaspoons xanthan gum leave out if your flour already contains it.
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter melted 

Topping:

• 1 cup unsalted butter softened  (pretty sure I could have used less - maybe 3/4 cup?)
• 1 cup packed brown sugar
• 2 tablespoons gluten-free flour
• 1 tablespoon cinnamon

Glaze:

• 1.5 cups powdered sugar
• 2 tablespoons milk (possibly add a little more to get the right consistency)
• 1 teaspoon vanilla

Instructions
Cake:

• Preheat oven to 350° F.
• Spray a 9×13 glass baking pan with cooking spray.
• In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
• Once combined stir in the melted butter.
• The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.

Topping:

• In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
• Drop heaping tablespoonfuls of the butter mixture into the cake batter.
• Use a knife to swirl the butter mixture through the cake.
• Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.

Glaze:

• In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
• Pour over the warm cake.
• Enjoy!

MY NOTES:

• This is a crazy amount of butter!  Try less in the topping next time.  
• It wasn't quite baked through to the middle after 45 minutes.  Possibly because of all that butter I dumped on top. ;-)
• It was a good Sunday brunch option and is equally good cold.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Original Recipe Here

GF Angel Food Cake

This mix from Aldi gets two thumbs up, even from the pro-gluten crowd!
It does require a dozen egg whites, so the texture is right on.

Sunday Dinner Pot Roast

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides.
• Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk.
• Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

I just made this recipe using an Angus eye round roast from Sam's Club and it was just right.  I let it rest, covered with foil, while I made gravy and it was both tender and it sliced nicely.  I'm crediting the low temperature method.  It basically tastes like every Sunday dinner from my childhood.  

Source:  Pioneer Woman (video here)

Creamy Ranch Chicken Pasta

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

THE OFFICIAL DIRECTIONS

• Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
• Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.  
• Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.  
• Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

WHAT I REALLY DID

• Dump the chicken into the instant pot and pour the whole packet of ranch dressing mix on top and a little water on the bottom - maybe a half cup.
• Cook in the instant pot for 8 minutes on high.
• Mix the dairy products together along with the cooked and cut up chicken.
• Pour in another packet of dressing mix into all that because you are doubling the recipe to give half to Jen and Jonah and didn't read the instructions well enough to notice that the seasoning mix needs to be divided.

At this point I just divided it into two tupperwares and called it make-ahead meals for our two families.  When I reheated mine, I added some milk to the skillet because it was pretty thick.

I served it over rice and it was delish.

The key here (Klejeski children) is that it tastes like Chicken Packets only without the crescent roll outside.  It would definitely work for that recipe though.  Good memories!

Chicken Shawarma

8 lbs boned, skinned chicken thighs

4-5 red onions

1.5 cups lemon juice

2 cups olive oil

4 tsp kosher salt

2 Tbs, 2 tsp pepper

2 Tbs, 2 tsp cumin

1 Tbsp red pepper flakes

1 tsp cinnamon

2 Tbsp minced garlic

Instructions

Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.

Preheat the oven to 425.

Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more. 

Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

Easy and excellent!

I made about 5 lbs worth.

From Simcha Fisher

Dried Fruit Compote

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1⁄2 cup raisins
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1⁄2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1⁄2 cup fruit-flavored brandy

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

It's not pretty, but it is delicious!  I pulled the lemon slices out before serving (and the cloves and cinnamon sticks, obviously).  I also couldn't find dried peaches and pears so I just used more apricots.

Make in advance and serve cold for Wigilia.

Tzatziki

½ English cucumber, halved

lengthwise

1 cup FAGE Total 5%, 2%, or 0%

1 garlic clove, minced or grated

1 tbsp minced fresh mint

1 tbsp minced fresh dill

Finely grated zest of 1 lemon

2 tbsp fresh lemon juice

½ tsp fine sea salt

Black pepper to taste 

STEPS
1.  Remove cucumber seeds with a small spoon and grate cucumber on the large holes of a box grater.
2.  In a medium bowl combine grated cucumber, FAGE Total, garlic, mint, dill, lemon zest and juice, salt, and pepper and stir to combine.
3.  To Serve: Serve tzatziki with pita. Store any leftovers refrigerated in an airtight container for up to 3 days.