Root Beer Float

Serving: 1

For all of you gluten free and non-gluten free eaters, here's a fun summer drink to try out...

Ingredients:

2 scoops of Vanilla Ice Cream

1 12. fl. oz. bottle of Virgil's Gluten Free Root Beer 

Directions: 

1. Place 2 scoops of vanilla ice cream in a 10.5 oz cup

2. Fill the rest of the cup with Virgil's Gluten Free Root Beer. If using a full bottle of Virgil's Gluten Free Root Beer (in a larger cup), use 3 scoops of vanilla ice cream

~The perfect recipe on a hot summer day~

Stella Wings

20 wings (cut in half)

1/4 cup of olive oil

1/4 teaspoon of salt

1/4 teaspoon of pepper

1-1/2 cup of all-purpose flour

1/2 cup of Stella Artois beer

1 cup of barbecue (original flavor) barbecue sauce

Directions

1. Pre-heat oven to 350 degrees

2. Place the wings in a mixing bowl.  Pour olive oil and a couple pinches of salt/pepper over the wings. Mix.
(**Save some olive oil for the sauce)

3. In a jumbo size (Ziploc) bag, pour flour.  Add the wings into the bag, and seal bag. Shake well.

4. Spray a baking sheet with cooking spray.  Place wings on the baking sheet (shake excess flour off of the wings).  No need to leave space between each wing, when placing them on the baking sheet.

5. Spray cooking spray on top of wings as well.

6. Place in the oven for 30 minutes.

7. Take the wings out and flip them over.

8. Place in the oven for an additional 30 minutes.

9. When the wings are baking for the remainder 15 minutes...it's time to make the sauce! (Please see bottom for instructions)

10. Once you take the wings out, place in a bowl.  Heat sauce just before pouring them on the wings.

11. Pour 3/4 of the sauce mixture, and stir. Add more if desired.

12. Once wings are mixed in the sauce, place back on the baking sheet.  They do not need to be laid out perfectly.

13. Put in the broiler for about 2-3 minutes until crispy. Make sure not to leave them in for too much longer or else they will burn.

~Sauce~

1. In a small pot, pour the barbecue sauce, Stella, and 2 tablespoons of olive oil. 

2.  Heat on a medium-high, until sauce begins to bubble.

3.  Stir for 3 minutes. 

4.  Let cool.

Chicken Pesto Sandwich

Serving 2

Ingredients

2 sour dough buns

2 pieces of boneless chicken breast

1/2 cup of pesto sauce

1/4 cup of sun dried tomatoes

2 tablespoons of alfalfa sprouts

2 tablespoons of garbanzo sprouts

Directions

1. Preheat oven to 375 degrees. 

2. Pour pesto sauce and chicken breasts in a large plastic bag.  Make sure the pesto is covered over the chicken and let marinate for 10 minutes. 

3. Once chicken is marinated, place on a baking sheet and cook for 20 minutes, or until chicken is thoroughly cooked (every oven cooks differently.  Therefore, check the chicken periodically after the 20 minute mark as white meat dries out quickly).  

4. Once chicken is cooked, slice the sourdough bun in half and spread a layer of pesto sauce.  Place a piece of chicken on top, and add a spoonful of alfalfa sprouts, garbanzo sprouts and sun dried tomatoes. 

5. Repeat process with second sourdough bun.  

SUPER BOWL

The ultimate Super Bowl menu...

Rounding up some of our favorite recipes to give you the perfect combo for you Super Bowl party:
Crispy Chicken Wings
Pastrami Beef Sliders
Pita Chips
Caramel Covered Popcorn

Pesto Spread

Serving: Makes about 1 cup worth

Ingredients

1. 2 cups of basil leaves

2. 1/4 cup of chopped walnuts

3. 1 teaspoon of crushed garlic

4. 2/3 cup of olive oil

Directions

1. Add basil leaves, chopped walnuts, and olive oil in a blender.  Grind until basil mixture is smoothened.  

*Note: (You can either stop before all pieces of walnuts are fully grinded.  It's just a personal choice on how you like the consistency of your pesto).  

2.  Remove basil mixture out of the blender and place in a mixing bowl.

3. Add crushed garlic.  Mix well.   

Sriracha Salmon

Serving: 3

Ingredients

1. 1 lb of salmon

2. 2 tablespoons of Sriracha sauce

3. 3 tablespoons of teriyaki sauce

4. 1/4 teaspoon of crushed garlic

5. 3/4 cup of quinoa

6. 1 cup of cooked edamame 

7. 1/4 teaspoon of salt

Directions

1. Pre heat oven to 350 degrees.

2.  In a mixing bowl, add Sriracha, teriyaki sauce, crushed garlic, and 3 pinches of salt.  Mix well.

3.  Place salmon in a baking dish.  Pour Sriracha mixture over salmon.  Make sure that the salmon is completely covered on all sides.  

4. Place salmon in the oven for 30 minutes.  (All ovens cook differently so check your salmon periodically after the 20 minute mark as it may not take as long to cook).  

5. Take a quinoa package--mixture of your choice.  I personally use the brand Roland.  They have a variety of quinoa mixes, so I chose the roasted garlic mix.  All you need is boiled water!

6. Once your quinoa is cooked, add your edamame.  

7.  Take the salmon out of the oven when cooked through and place over some quinoa. 

Chocolate Banana Oats for breakfast

Serving: 15

Ingredients:

1. 4 ripe bananas

2. 1 cup of chocolate chips

3. 1/3 cup of vegetable oil

4. 1 teaspoon of vanilla

5. 2 teaspoons of cinnamon

6. 2 1/2 cups of rolled oats

1. Preheat oven to 350 degrees

2. In a bowl, smash the bananas until no clumps are left

3. Add in the remaining ingredients to the smashed bananas and mix all the ingredients together 

4. Add the mixture to cupcake holders until about 2/3 full

5. Bake for about 25-30 minutes
Enjoy Breakfast!

Stuffed Veggie Pizza Potatoes

We enjoyed making this recipe for She Scribes. 

To get the recipe for this delicious side dish, click here.