Butter Rum & Coconut Flour Muffins

I'm a sucker for muffins.  I'm also a sucker for all things butterscotch and butter rum.  Coconut?  Yes, please!  This recipe can be changed up by using different pudding mixes.  I have made the recipe with banana pudding mix and used vanilla extract and almonds.  Very yummy as well!  Please note, this recipe could be considered gluten free.  The coconut flour is gluten free - and the pudding mix is typically gluten free as well.  It likely will not say it on the box . . .so it depends a little bit on if your a purist or sensitivity level.  Most puddings are gluten free according to the ingredients, but may be manufactured in a factory that also handles glutenous products.  So, you can decide on whether these are gluten free or not.

Butter Rum & Coconut Flour Muffins

Serves 12

Ingredients:

1/2 Cup Coconut Flour

1 Box Instant Butterscotch Pudding Mix (3.4 oz - the kind that makes four servings)

1/2 Teaspoon Baking Powder

6 Eggs

6 Tablespoons Butter, melted

3 Tablespoons Honey

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla Extract

1/2 Teaspoon Butter Rum Extract

1 Cup Chopped Pecans (or nut of choice)

Step 1:  Preheat the oven to 400°F. Line your muffin tin with cupcake papers.  

Step 2:  Into a bowl, add the coconut flour, butterscotch pudding mix, baking powder and salt.  Mix until well blended.

Step 3:  In a separate bowl, add the eggs, butter, honey, salt, and vanilla and butter rum extracts until mix until smooth.

Step 4:  Mix the dry ingredients into the wet ingredients until there are no lumps. Add the pecans and stir until just combined.

Step 5:  Scoop and divide the batter evenly into the prepared muffin cups.

Step 6:  Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. 

Cauliflower with Capers and Lemon

This is a lovely side dish that we accompanied with our Veal loaves.  It's a great dish with a pop of acidity from the lemon and capers.  It's a great way to change-up your cauliflower routine!

Cauliflower with Capers and Lemon

Serves 6

Ingredients:

1 Pound Bag Frozen Cauliflower or Fresh Cauliflower (prepared/cut into bite-sized pieces)

1 Teaspoon Oregano

1/4 Teaspoon Crushed Red Pepper Flakes

Zest from 1/2 Lemon

Juice from 1/2 Lemon

3 or 4 Tablespoons of Capers (drained)

1/2 Cup Parmesan Cheese, Grated

1 Tablespoon Olive Oil

Step 1:  Preheat oven to 400 degrees Fahrenheit. 

Step 2:  In a large bowl, combine all ingredients except the cauliflower.  Blend well.

Step 3:  Add in the cauliflower and stir to combine.  

Step 4:  Place ingredients in a greased 2-quart baking dish.  Place in oven and bake for 30-40 minutes, or until desired tenderness is achieved.

Veal Loaves (Individuals) with Sage

This individual loaves are cooked on the stop top and then finished off in the oven.  They are so incredibly tender and delicious.  We served them with a cauliflower side dish, which I will post later.  So, so tasty!!!

Veal Loaves (Individuals) with Sage

Serves 6

Ingredients:

1 and 1/2 Pounds Ground Veal

1 Egg

1/2 Cup Breadcrumbs

1 Cup Parmesan Cheese (grated)

1 Tablespoon Ground Sage

1 Teaspoon Chopped Garlic (or one large clove, minced)

1/4 Teaspoon Ground Black Pepper

1/4 Teaspoon Salt

1 Tablespoon Olive Oil

Step 1:  Mix all ingredients together in a bowl except the olive oil.  Divide into six portions and shape into mini-loaves.

Step 2:  In a skillet, add the olive oil and heat over medium-high heat.  Meanwhile, preheat the oven to 400 degrees Fahrenheit.

Step 3:  Add the loaves to the skillet and brown evenly on all sides.  Once you have thoroughly browned the loaves, they will go into the oven.  If you used an oven-proof skillet (such as a cast iron skilled) - you put it into the oven.  If you did not use an oven-proof skillet, gently transfer the loaves to a baking dish and then place in the oven.

Step 4:  Bake for 15-20 minutes, or until a thermometer reads 160 degrees Fahrenheit.  Cool slightly before serving.

Honey Butter Chicken

This is my new obsession:  honey, butter, soy sauce . . .goooooooooood stuff.  It's sweet.  It's savory.  It's addicting.  I've enjoyed this as dictated in the recipe below - and I've also used just the sauce and glazed chicken wings with it.  Also great on carrots.  Just sayin'.

Honey Butter Chicken

Serves 4-6

Ingredients for Chicken:

1.5 Pounds of Boneless Chicken

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

2 Eggs

1/4 Cup Flour

1/4 Cup Cornstarch

1/2 Teaspoon Baking Powder
Oil for Frying

Ingredients for Sauce:
1 Tablespoon Low Sodium Soy Sauce

1 Tablespoon Honey

1/4 Cup Brown Sugar

1/4 Cup Butter, Melted

1 Tablespoon Minced Garlic

Step 1:  Prepare the sauce by adding all ingredients into a bowl.  Mix until combined.  Set aside for later.

Step 2:  Cut up your boneless chicken into strips or bite-sized pieces. Add to a large bowl, sprinkle with salt and pepper.  Toss to combine.

Step 3:  Next, add the eggs, flour, cornstarch and baking powder to the chicken bowl.  Mix well with your hands.

Step 4:  In a large deep skillet or dutch oven, add enough cooking oil to make it about an inch deep.  Heat over medium to 350 degrees Fahrenheit.

Step 5:  Add the chicken in a single layer.  You may need to do this in batches.  Cook until well browned on all sides.  Remove and drain on paper towels.  Cook any remaining chicken in the same fashion.  Be sure to temp the chicken to make sure it is thoroughly cooked to 165 degrees Fahrenheit.

Step 6:  Once all the chicken is cooked, let's cook up the sauce!  In a clean, large skillet - add the sauce you mixed up in Step 1.  Heat over medium-high heat until it bubbles.  Then, add the cooked chicken and coat in the sauce.  Serve hot.