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motherphuckinfood · 7 years

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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.

#key lime pie #gluten free #glutenfree #dessert #emeril #mother phuckery #motherphuckin food

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motherphuckinfood · 7 years

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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.

#crock pot #gluten free #chicken marsala #mother phuckery #motherphuckin food

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motherphuckinfood · 7 years

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Fantastic Beasts and Where to Find Them is Doctor Who and Dolittle meets Harry Potter. #DOCTOR WHOLITTLE

#mother phuckery #doctor wholittle #harry potter #fantastic beasts and where to find them

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motherphuckinfood · 7 years

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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!!!

#Pumpkin roll #thanksgiving #mother phuckery #motherphuckin food

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motherphuckinfood · 8 years

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This chicken looks amazing and has great reviews!

http://www.africanbites.com/crockpot-jerk-chicken/

#Slow cooker #Crock Pot #Jerk Chicken #Mother Phuckery #Mother Phuckin Food

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motherphuckinfood · 8 years

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Championship Chili

This Chili is perfect for fall. The micro mini even loved it!

1 Containter Diced Tomatoes (or about 6 of your favorite tomatoes diced)

1 Container Tomato Sauce (or about 5 of your favorite tomatoes pureed)

1 Can Northern Beans

1 Can Chili Beans

1 lb Jimmy Dean Sausage browned

1 lb Ground Beef (or turkey if you like) browned

1 Large Sweet Onion

1 Jalapeno Pepper (optional)

2 Bay Leaves

1 Handful of Cilantro, chopped

3 Garlic Cloves

1/2 Poblano (optional)

1 Tablespoon Sazon Seasoning (skip if doing gluten free. Sub out 1/2 packet GF Taco Seasoning)

Salt and Pepper to taste

Brown and drain sausage. Add to crock pot.

Brown and drain ground beef. Add to crock pot.

While your meat is browning, chop onions, peppers and cilantro. I prefer diced tomatoes and sauce in boxes or glass jars (apparently canned tomatoes kill us). When I have time I dice fresh tomatoes and run the others through the ninja to make the sauce.

Add all ingredients to Crock Pot

Cook on low for 4 hours or high for 2 hours

Serve with cornbread , crackers, baked potatoes or nachos THE OPTIONS ARE ENDLESS YO!!

Become a hero to your significant other/minis

#Chili #Crock Pot #Slow Cooker #Gluten Free

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motherphuckinfood · 8 years

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Cream Cheese Pannycakes 2 ounces cream cheese 2 eggs 1 tsp Vanilla Extract (optional) Beat ingredients together. Allow to sit for 5 minutes after mixing to thicken. Cook for two to three minutes per side. Enjoy!

#glutenfree #low carb #cream cheese #pancakes #motherphuckinfood #mother phuckery

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motherphuckinfood · 8 years

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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.

#zucchini #zucchini lasagna #motherphuckin food #mother phuckery #gluten free #low carb

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motherphuckinfood · 8 years

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Lazy Ass Chicken Tacos

1 Packet taco seasoning (your favorite brand. I prefer McComick, or check the gluten free aisle for the GF option)

1 lb boneless skinless chicken breasts/thighs

½ cup water

1 chopped onion

1. Pour onions and water into the crock pot.

2. Place chicken breasts in crock pot and sprinkle taco seasoning over all pieces.

3. Cover and cook on low for 6-8 hours.

4. With two forks, shred the chicken meat into bite-size pieces.

5. To freeze, place shredded meat into freezer bags with the juices.

6. Done son!

#chicken tacos #slow cooker #lazy food #crock pot #mother phuckery]

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motherphuckinfood · 8 years

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Magic Easy Pot Roast

1 Beef Chuck Roast, fat trimmed

1 packet French Onion Soup Mix

1 packet Italian Seasoning

1 packet Ranch Dressing Mix

1 packet Brown Gravy Mix

¼ cup Olive Oil

5 Yellow Potatoes

1 Cup cut onions

1 cup baby carrots

1 tablespoon Sea Salt

1 tablespoon pepper

1. Turn Slow Cooker to low (8-10 hours) or high (4-5

2. Add potatoes, onions and carrots to the bottom of the cooker

3. Sprinkle salt and pepper over veggies

4. Mix ranch powder, French onion mix, gravy mix and Italian seasoning in a small bowl. Sprinkle ¼ of the mixture over the veggies.

5. Coat both sides of the roast liberally with the mixed seasonings.

6. Place roast on top of veggies and place lid on crock pot.

7. Cook for 8 hours, or until roast reaches an internal temperature of 165˙F.

#pot roast #slow cooker #crock pot #mother phuckery

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motherphuckinfood · 8 years

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Kick-Ass Collard Greens

2 bags washed/cut Collard Greens

1 Ham Hock (southern option) or 1 Smoked Turkey Wing (healthier option)

1 Tablespoon Garlic Powder

1.5 Tablespoons Salt

2 Teaspoons Ground Pepper

1 Teaspoon Apple Cider Vinegar

1 cup chopped onion

2 Cups Water

Sliced Tomatoes (optional)

1. In a large crock pot, add water, garlic powder, salt and pepper. Stir.

2. Add ham hock/ turkey wing and cut collard greens. They won’t all fit in at once so wait until some wilt and add more until both bags are in.

3. Cook on low for 7 hours.

4. During cooking time, stir and check taste. Add sugar/ apple cider vinegar if desired.

5. At 5 hours add chopped onion and stir.

6. Add salt/pepper to taste. Serve with sliced tomatoes.

#collard greens #slow cooker #crock pot #mother phuckery

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motherphuckinfood · 8 years

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Breakfast Sausage-Spinach Casserole

1 package shredded hash browns

1 lb.pork sausage, browned and drained

1 cup of spinach, washed and chopped

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 ½ cups shredded cheese of your choosing

10 eggs, beaten

1 cup milk

½ tablespoon garlic powder (optional

1 tablespoon salt

2 teaspoons pepper

1. Spray a 6-quart slow cooker with cooking spray.

2. Place half of the hash browns, sausage, onion, peppers, and cheese in the prepared slow cooker.

3. Sprinkle salt and pepper to taste on the layer.

4. Repeat layers, ending with cheese on top.

5. In a large bowl, whisk together eggs, milk, salt, and pepper.

6. Pour egg mixture into the slow cooker.

7. Cover and cook on low for 8-10 hours.

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