Sarah's Gluten and Dairy FREE night!

Arancini Appetizers

*if wanting to make these GF use the brand Aleias for the panko.  Used Almond flour for the all-purpose flour

*if wanting to make these DF you can use plant base cheese (like Miyokos) and also plant base butter (Miyokos)

*if wanted to make these cow DF you can use cheese like Pecorino or Goat (substitution for parmesan & mozzarella)

Salad

Carrot side dish

Potato side dish

to make DF I used plant base butter (Miyoko) or Ghee would work also

Try to get potatoes  that are big since you cut them in half (mine were a bit too small)

Roasted Cornish Hens

I cooked mine on the Traeger, but I am sure the oven would be just fine

Chocolate Tart Dessert

To make this DF I used plant base whipping cream from Country Crock

Sarah and Leah host a New Orleans Couples night

 

Sarah's "last meals"

 

Fried Chicken

Ingredients

Chicken Thighs

Chicken Drumsticks

Flour

Salt 

Pepper

Vegetable Oil

Directions

1. Skin chicken drums and thighs. 

2. Place chicken in a brown paper bag with 1/4 cup of flour. Preheat skillet to 425 degrees.

3. In pre-heated skillet, place about 1/4 cup vegetable oil in pan. Place floured chicken in skillet. Salt and pepper.

4. Cook for 15 min or until brown uncovered. Flip chicken to the other side. Sprinkle salt and pepper. Cook for 15 min or until brown uncovered. 

5. Turn down skillet temp to 325-350 degrees. Flip chicken and cook for 15 min. Cover chicken with a lide slightly askew so the steam can escape. 

6. Flip chicken once more. Cook for 15 min with lid slightly askew.

Sarah's Kamut Italian night

Just click on each recipe to see (or zoom in on it) a little better.

 

Sarah's Italian Night

Main Course:  

https://ohsweetbasil.com/beef-ribs-with-charred-pepper-cream-gnocchi-recipe/

Mexican Dinner and Peach Pie

Sarah Reeder's dinner that "mint" a lot!

Mediterranean Orzo Salad

1 pkg orzo pasta

1 small jar of capers

1/2 cup chopped sun dried tomatoes

1/2 cup chopped Kalamata olives

1/2 cup chopped peppers (assorted colors)

1/2 cup chopped cucumber

pesto and red wine vinegar to taste

roasted chicken (optional)

feta or Parmesan cheese to taste

Boil pasta al dente.  Run under cold water to stop the cooking process

Place all ingredients in a bowl and toss together

Chill  1 hour and serve

Chimichurri (green stuff that I put on the steak)

1 bunch parsley

1 bunch cilantro

1/2 jalapeno (no seeds)

1 shallot

4 cloves of garlic

1 tsp of each: Cumin, Salt & Pepper

Juice of 1 lime

Splash of red wine vinegar

3/4 cup olive oil

Take all ingredients and put in a food processer

Process till chunky

Lower speed and gradually add the olive oil until consistency of salsa  

*No need to refrigerate if serving immediately

*If refrigerating give an hour to allow the chimichurri to come to room temperature