This nut-studded gluten-free banana bread is makes a great gift to share with those welcoming a new baby or moving into a new home. Be sure to bake it the day before delivering, so that the bread and streusel topping can set and slice nicely. WHY THIS GLUTEN-FREE BANANA QUICK BREAD RECIPE WORKS Refined sugar-free – This rich delicious gluten free banana bread has no refined sugars as it is made with maple syrup and a coconut sugar topping. Oil-free (except for the streusel topping) – Greek yogurt takes the place of oil, and still gives the banana bread richness, moisture and a fluffy texture (plus a bonus of protein!). It is a gluten-free quick bread loaf – perfect for...
And here’s one— Stuffed Shells —that, though it wasn’t part of my upbringing, has a special place in the heart (and palates) of many Italian-Americans. As prepared here in the US, Stuffed Shells are, if anything, lighter than their continental Italian counterpart, conchiglioni ripieni al forno. The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven. The taste and texture of Stuffed Shells is vaguely reminiscent of lasagna but they’re much easier and quicker to make. And for those vegetarians out there, they have the merit of...
(And extra heavenly when slathered with cream gravy! ) #Beef #MinuteSteaks #ChickenFried #SteakFingers #Crispy #OvenBaked #TenderSteak #CountryGravy #Easy #Seasoning #Recipe #Mouthwatering #Best #Southern Please Note: We do use referral links for products and services that Chef Alli loves and recommends. Howdy! Chef Alli Here. Let’s Get You Cookin’! Growing up, my Mom made tons of chicken fried steak because we always had tons of round steak in the freezer since my family raised beef cattle. Mom would pound the round steak into minute-steaks to tenderize them, then she dipped them into a seasoned flour mixture before frying them off in a skillet of hot fat, getting the exterior of each steak nice and crispy. Lastly, she’d pop those suckers into...
