Audrey was loving the small green ones this year...

and Ella wasn't too sure about the whole thing... ;)

She definitely didn't want to be left alone with one...

Animals, not pumpkins, scare this one...

But...from distance they're not as bad. ;)

Last stop...Children in the Corn... It's a Cornbox...(like a sandbox but with corn instead.) Clever. 

So to this mom's post- I say to her I hope you were just having a bad day and realize what a treasure you really do possess (and that you'll think before posting and trying to get a simple laugh or comment on facebook.) ;) Be thankful. Be grateful. God has blessed you with so much. 

And remember this: "Perhaps the most significant of all classrooms is the classroom of the home. It is in the home that we form our attitudes, our deep held beliefs. It is in the home that hope is fostered or destroyed. Our homes are the laboratories of our lives. What we do there determines the course of our lives when we leave home." Your kids are learning from you even when you're not teaching them. So, let's try our best not to screw that up. ;) 

Whew. Thank you, for letting me vent a little. I feel better. With that said, here's a great recipe for your little ones. (Psst- Are hot dogs the healthiest? No, so we don't eat them very often but when we do, this is a fun recipe my daughter LOVES. And that's the power I have as a mom- I can help brighten her day.)

If you haven't tried my Gluten Free Quick Rolls you really should! They are fast, easy, and taste super good just fresh out of the oven. They're very versatile as well. I make hamburger buns, a loaf in the bread machine, and hot dog buns. One of my readers even uses them for bread-sticks too!

Making hot dog buns is a little more tedious than making rolls because I don't have a scooper that makes that perfect hot dog shape. So, I usually have to wet my fingers and shape it out. Rolls on the other hand are quick and easy with an ice cream scooper! Scoop and wha-bam. Done. So, I wanted to create a fun little meal for my daughter that was as tasty as a hot dog but quicker for me to assemble. The result is this next recipe:

Man, Pork Chops have got to be the most temperamental meat I've worked with! This next recipe has literally been years in the making. Let me explain.  When I was younger I wanted to love Pork Chops. I really did. But every time I tried them, they're were a bit too tough for me. And if I have to fight to eat my meat, it starts to mentally freak me out. Call me crazy but I'm a tender-and-juicy-meat-kind-of-girl. 

So, then I tried buying the skinnier cuts of pork chops thinking that that would be the solution. I tried frying them, baking them and now- one of my favorite new recipes! And yes, the slow cooker has once again saved the day!

This recipe is based on some amazing pork chops a friend baked for me once. And though I don't have that recipe, this one incorporates the same tenderness & taste. You're going to love it. My absolute favorite part is the gravy! I'm pretty proud of it. I invented it from scratch. Seriously my husband is usually the go-to sauce man. He can make gravy to cry over. My gravy usually makes people cry but for a different reason. ;) I'm just teasing. But I am getting better for sure. But this gravy- it got me the "restaurant worthy" approval from my husband. I'm so proud. :) 

Enjoy and be sure to let me know what you think! 

(Gluten Free, Dairy Free)
Created by jalene

Makes 2-3 servings
Ingredients: 

• 2 (1 & 1/4 inch) pork chops
• 1 & 1/2 cup chicken broth
• 1/4 cup Mayonnaise
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tsp sorghum flour, 2 tsp cornstarch, 2 tsp white rice flour

Directions: 

1. In your crockpot, whisk together the gravy mixture: chicken stock, mayo, salt, pepper, and flours. 
2. Set the crockpot to "low" and place the pork chops into the gravy mixture. *see note
3. Cook for 5-6 hours or until the pork chops are tender. 

(If you under cook them, they will be tough but if you over cook them, they will begin to dry out.) Every hour I checked my pork chops and stirred the gravy. The sauce may separate while baking, simply stir it back together before serving. 

This dish goes great served over rice or with mashed potatoes. Store leftovers in an airtight container in the fridge for up to 3 days. 

*Note: Just a heads up- the gravy will be pretty white in color when you first combine it but it will brown slightly as it simmers in the crockpot. 

To see a list of ALL my GF Crockpot recipes visit HERE. 

Got to love the slow cooker! This next recipe is a great prep it and leave it to simmer all day favorite at our house. It uses chicken thighs instead of breasts which are cheaper and tastier in this dish.  I think you'll enjoy this unique combination of flavors. Our family sure does! Thanks for visiting our site. 

(Gluten Free, Dairy Free)
Adapted by jalene

Ingredients: 

• 4 skinless, boneless chicken thighs
• 1/2 cup gluten free soy sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 4 cloves garlic, minced
• 1 teaspoon dried basil

Directions: 

1. Place the chicken thighs in a crockpot over low heat. 
2. Whisk together the rest of the ingredients in a medium size bowl: soy sauce, ketchup, honey, garlic, and basil.  Pour over the chicken. 
3. Slow cook on low for 6 hours. Cook up to 8 hours for fall off the bone chicken. 

I am loving this next recipe. Coconut and chicken is like a match made in heaven. And this next recipe, is surely no exception! Not only is this chicken rolled in coconut flakes but in coconut flour and coconut milk as well!!! It's a delicious combination your entire family will sure to love! (Mine couldn't seem to get enough!) 

Enjoy! ;)

(Gluten Free, Dairy Free, Paleo)

Yields 4-6 servings 
Ingredients: 

• grapeseed oil or other high temp cooking oil
• 2 boneless, skinless chicken breasts
• about 1/4 cup coconut flour*
• 1 cup unsweetened shredded coconut flakes
• 2 eggs, slightly beaten
• 1 Tbsp coconut, almond or rice milk
• sea salt and pepper to taste

Directions: 

1. Mix the egg and milk together in a bowl and set aside. Place the coconut flakes in another bowl and set aside.  
2. Preheat the oil in a large skillet over medium to medium high heat. 
3. Cut the chicken into strips about 1 inch wide. Salt and pepper according to taste. (They're even yummy without salt and pepper too!)
4. Roll the raw chicken into the coconut flour. Then dip into the egg and milk mixture, coating completely. Finally, roll the chicken in the coconut flakes. (I like to prep all of my chicken before cooking. See picture above.)
5. Fry the chicken in your prepared pan until golden brown on each side. 

Store any leftovers in an airtight container in the fridge and consume within 3 days. If you're not Paleo (grain-free) this chicken also goes great served over rice. 

*You may need more or less depending on your rolling. Why coconut flour you may ask? It's super high in fiber and a great source of iron. AND by using it, it makes this dish Grain Free!

Being Gluten Free has it's challenges. Like going out to eat at any Chinese Food Resteraunt. They're all gluten-infested with their wide use of wheat based Soy Sauce. So, anytime I have a craving, it has to be quenched at home. This next recipe is a simple Cashew Chicken & Broccoli that you can throw together and it tastes fabulous! 

Mmmmmm! Love it. Food makes me happy. :)

(Gluten Free, Dairy Free) 
Adapted by jalene from a Betty Crocker recipe

Yields about 4 servings
Ingredients: 

• 3 Tbsp Gluten Free Soy Sauce
• 2 tsp grated ginger
• 1 tsp sugar (I used evaporated cane juice sugar)
• 1/16th tsp crushed red pepper flakes (use 1/8th tsp for more of a kick)
• 1 large chicken breast, cut into 1 inch pieces
• 3/4 cup gluten free chicken broth, divided
• 2 & 1/2 tsp cornstarch
• 1 Tbsp oil (high-temp cooking oil like grapeseed or sesame oil) 
• 5 cups fresh broccoli florets
• 1 cup roasted & salted cashews

Directions: 

1. In a large bowl combine the soy sauce, ginger, sugar, red pepper flakes and chicken. Allow the chicken to marinate for about 15 minutes. 
2. In a small bowl, combine a 1/4 cup of the chicken broth with all of the cornstarch. Set aside. 
3. In a large skillet heat the oil over high heat. Remove the chicken from the marinade and add to the skillet. Save the marinade and combine it with the chicken broth and cornstarch mixture. Set aside. Cook the chicken for about 3 minutes or until no longer pink in the center. 
4. Then add the broccoli and remaining 1/2 cup of chicken broth into the skillet. Cover and steam for 1 minute. Uncover and stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce begins to thicken. 
5. Stir in cashews and serve hot over rice. 

Keep leftovers in an airtight container in the fridge. Consume within 3 days. 

This next meal is a super quick, yet satisfying, comfort food. It's a classic from my childhood turned gluten free. Growing up we served it over hot toast but now we usually do rice or quinoa. You can easily double or triple the recipe according to your own needs. Enjoy! 

(Gluten Free, Dairy Free) 
Created by jalene

Yields about 1 & 1/2 cups
Ingredients: 

• 1 cup gluten free chicken broth
  
• 1 Tbsp Sorghum Flour
• 1 Tbsp Cornstarch
• 1 Tbsp White Rice Flour
• sea salt and pepper to taste
• 1/2 cup cold cooked chicken (we use leftover gluten free rotisserie chicken)

Directions: 

1. Combine all the ingredients together in a pan except for the chicken. Stirring continuously, heat over medium heat until the gravy thickens. Stir in your chicken and warm and serve over hot rice, quinoa, or gluten free toast.