Sunflower seed Brittle

Adapted from:http://www.food.com/recipe/sunflower-seed-brittle-32129

Note: When coming up with these unique twist on brittle, I was thinking its about time to reincorporate health while indulging the taste of sweet,and it's purely nut free for those who are allergic to tree nuts.

Serves: 3/4 lb

1 Tbsp. Margarine
1 c. Unsalted sunflower seeds
1 c.Pure cane sugar
1 c. Flax seeds
1/4 tsp.Course Himalayan salt

Directions:

1. In a small saucepan melt butter.

2. Add in the sunflower seeds, flax seeds and salt and blend well.

3. As you make sure to keep the mixture warm.

4. In a heavy dutch oven skillet melt the sugar over medium heat, as you are stirring constantly.

5. when the sugar turn golden brown, then quickly stir in the seed mixture.

6. Pouring onto a baking sheet and spread with wooden spoon or spatula into equal sized square, about "10" squares.

7. Allowing them to cool until they are firm.

8. once completely cool break into pieces, and enjoy!

*Note: to store away extra pieces, I firmly suggest wrapping them in side wax paper then applying plastic wrap, and place in a cool dry places for individually wrapping. If not individually wrapping store inside an air tight container, away from heat.

Outback Bourbon chicken

Adapted from: http://allrecipes.com/recipe/bourbon-chicken/

Serves: 8

8 Skinless, boneless chicken breast halves
2 tsp.Ground ginger
1/2 tsp.Soy sauce * tamari
1/4 c.Dried minced onion flakes
2 tsp. Ancho chile powder
1 Tbsp. Pasilla chile powder- 1 tsp.crushed red pepper flakes
1 c. Packaged brown sugar
2 tsp. Garlic powder
3/4 c. Bourbon
1/2 tsp. Cayenne Pepper
pinch each of Himalayan salt


Directions:

1. Place chicken breasts in a 9x13 in prepared baking dish. In a small bowl combine ginger, soy sauce, onion flakes, sugar, bourbon, and garlic powder, ancho chile powder, pasilla chili powder plus crushed pepper, Cayenne pepper, Salt. Mix together and pour mixture over chicken. Covering dish and place in refrigerator. Allowing to marinate up to 1 hour overnight.

2. preheat oven to 325.

3. If marinated overnight, remove the dish from the refrigerator and remove the cover. Bake in the oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Thai Grilled Tuna salad

Adapted from: http://allrecipes.com/recipe/asian-sesame-seared-or-grilled-tuna-gluten-free/?scale=6&ismetric=0

serves: 6
6 (6 oz.) Tuna steaks
1 Tbsp. 1-1/2 tsp. sesame oil
3 cloves garlic, minced, or ( for extreme flavor, add more)
3 Tbsp. grated fresh ginger
3 Tbsp. chopped fresh basil
1 cup Thai-style peanut sauce
1/4 c.- 2 Tbsp. soy sauce * Tamari
3 Scallions, sliced thinly, divided
3 Tbsp. sesame seeds, or to taste
1 Tbsp. -1-1/2 tsp. Vegetable oil
3 Tbsp. rice wine vinegar
Cayenne pepper to taste
Himalayan Salt to taste


Directions:

1. Whisking together Vinegar, sesame oil, peanut sauce, soy sauce, ginger, Scallions, basil, and garlic in a bowl until marinade is completely blended well. Placing tuna steaks in the marinade and refrigerate for at least 1 hour or so.

2. . Removing tuna from the marinade -(don't reuse the marinade). sprinkling sesame seeds onto the tuna, and press the sesame seeds into the tuna until coated completely.

3. using a frying pan, heat vegetable oil over high heat until oil gets hot; cooking tuna until completely cooked, 30 seconds to 5 minutes per side.

4. Transfer onto a paper towel to absorb excess oil, sprinkling with just a pinch of Himalayan salt, Cayenne pepper. Slice and serve over a salad with your favorite salad dressing.

Rum Raisin Oatmeal Cookies

(inspired by: Rum raisin ice cream)

Serves: 42

1 c. Raisins
1 c. Pure cane sugar* sugar substitute
1 c. Firmly packed brown sugar
2 eggs* egg substitute
2 Tbsp. Milk * (almond, soy, rice milk)
1 1\2 tsp. Vanilla extract
1 1\2 c. All purpose flour * gluten free flour
1 tsp. Baking soda
1\2 tsp. Course Himalayan salt
4 c. Quick oats * gluten free oats
2 tsp. Rum extract
1 c. Vegetable Shortening

Directions:

1. Preheat oven to 375.

2. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk, vanilla and rum extract; beat well.

3. Add flour, salt and baking soda; beat well. Stir in oats and raisins. Using a ice cream scooper drop Tablespoonfuls rounds about 2-inches apart onto a prepared ungreased cookie sheets.

4. Bake for about 13-15 minutes or until golden brown. Remove from oven, and allow to stand for 5 minutes. Before placing cookies onto a cooling rack to finish cooling.

15 bean salad

Adapted from: http://allrecipes.com/Recipe/Traditional-Three-Bean-Salad/Detail.aspx?evt19=1&referringHubId=16696

Serves: 6 1 (16 oz.) bag 15 beans, cooked & drained
1 (4oz.) jar olives, chopped
1\2 c. Vinegar
1/4 c. Pure granulated sugar
1\4 tsp. Course Himalayan salt
1\4 tsp. Cayenne pepper
1\2 c. Vegetable oil

Directions:
1. In a medium sized bowl mix 15 beans, and olives together.

2. Blend together vinegar, oil, salt, pepper, in a saucepan; and bring to a boil. Cook, as well as stir till sugar, has dissolved, for about 5 minutes. Removing vinegar mixture from the heat, and pour over 15 beans; toss to coat refrigerate until all the flavors mingle for about 8 hours.

Bourbon Pecan Peach Cobbler

Adapted from: http://allrecipes.com/Recipe/Fresh-Southern-Peach-Cobbler/Detail.aspx?evt19=1&referringHubId=630&scale=6&ismetric=0 a

serves: 6

12 fresh peaches, peeled, pitted and sliced into thin wedges
1/4 c. Bourbon
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. cornstarch
1-1/2 c. all-purpose flour* substitute for gluten free all purpose flour
1/4 c. & 2 Tbsp. pure granulated sugar
1/4 c. & 2 Tbsp. Brown sugar
1-1/2 tsp. baking powder
3/4 tsp. course Himalayan salt
1/2 c. & 1 Tbsp. Margarine , chilled and cut into small pieces
1/4 c. & 2 Tbsp. water, boiled
1/4 c. & 2 Tbsp. chopped pecans

Mix together:
1/4 c. & 1 tsp. pure granulated sugar
1-1/2 tsp. ground cinnamon


Directions:

1. Preheat oven to 425.

2. In a large bowl add the peaches, Bourbon, 1/4 c. & 1 tsp. sugar, cornstarch, and 1/4. cinnamon,1/8 tsp. ground nutmeg, 1/4 c. & 2 Tbsp. chopped pecan, and mix well to coat the peaches all the way through. set off to the side to mingle.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in Margarine with your fingertips, until mixture resembles coarse meal. Stirring in water until just combined.


4. Removing peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the cinnamon sugar mixture, and bake until topping is golden, for about 30 minutes.

Turkey Fritters

Adapted from: http://allrecipes.com/recipe/leek-and-meat-fritters/

Serves: 30

4 Green onions,chopped
4 leeks
1 lb. extra lean ground turkey
2 eggs
1 c. matzo meal
1/2 tsp. cayenne pepper
1 clove garlic, crushed
1/2 cup oil for frying
course Himalayan sat ( to taste)

Directions:

1. Cutting the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.

2. In a large bowl add green onions, with mix ground leeks with turkey and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.

3. Form into small patties and arrange on a tray to fry: bite size to be preferable.

4. In a large skillet, heat oil and pan fry until golden; serve hot with sweet n sour sauce.