Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

REAL Texas Chili

prep: 20 minutes

cook: 1 hour (or longer if you have the time)

serves 8 to 10

you’ll need…

2 tablespoons olive oil
3 lb. chuck or eye of round, trimmed of fat and cut into ½-inch cubes
6 tablespoons chili powder (add more if you want it spicier!)
6 garlic cloves, peeled and chopped or passed through a garlic press
1 teaspoon salt (or more to taste)
6 cups beef stock
2 cups crushed or chopped canned tomatoes (not drained)
½ cup masa harina (Mexican corn flour)

let’s get to it…

Heat the olive oil on medium high in large heavy stockpot or saucepan for 1 to 2 minutes.

Sauté the meat in the olive oil until browned; reduce the heat to medium low.

Stir in the chili powder, garlic and salt until the meat is well coated with the spices.

Add the beef stock and tomatoes. Reduce the heat to low, cover and cook for 1 hour, stirring every 15 minutes to keep the meat from sticking and burning. Continue cooking until the meat is tender.

Place the masa harina in a bowl and whisk in 1 to 1½ cups of the chili liquid (try to avoid stirring in beef or tomatoes) until a watery paste forms.

Blend the masa mixture into the chili. If the chili isn’t thick enough, make another slurry until you get the desired thickness.

cooking know how…

• The flavor of your chili depends on the flavor of your chili powder. Buy fresh chili powder at a spice store or at a market where you know they make their own spice blends.
• Serve your chili with sides of shredded cheese, sliced jalapeño, chopped onions and Fritos (I love Fritos on my chili) so everyone can top it with what they like!

Sautéed Shrimp and Brie Nachos

prep: 20 minutes

cook: 15 minutes

about 15 servings (2 chips each)

you’ll need…

30 tortilla chips

6 ounces Brie cheese, cut into 30 small pieces

2 tablespoons olive oil

2 garlic cloves, finely minced or pushed through a garlic press

1 teaspoon paprika

1 pound shrimp (31 to 35 count), peeled, deveined with tails removed

¼ cup chopped red and green pepper

let’s get to it…

Place tortilla chips on a serving platter. Top with small pieces of brie; set aside.

Heat the olive oil in a large skillet over medium heat for 1 to 2 minutes.

Add the garlic and sauté for 1 to 2 minutes until softened but not brown. Stir in the paprika.

Lower heat to medium low and add the shrimp. Sauté shrimp for 3 to 4 minutes or until pink.

Remove from heat. Place 1 shrimp on top of cheese and tortilla chip. Garnish with chopped red and green pepper if desired. Serve immediately.

Cherry Pie Ice Cream 

prep: 1 hour
freeze: 4-5 hours

serves 8

for the ice cream you’ll need…
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon conrnstarch
3 tablespoons cream cheese, softened
⅛ teaspoon sea salt
1¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 can (21 ounce) cherry pie filling

for the streusel you’ll need…
½ cup light or dark brown sugar
1 cup flour
½ teaspoon cinnamon
¼ pound (1 stick) butter, chilled and cut into ½-inch cubes

let’s get to it…
Whisk 2 tablespoons milk and the cornstarch in small bowl; set aside. In medium bowl, whisk the cream cheese and salt until smooth; set aside. Fill a large bowl ice and water.
Boil the remaining milk, cream, sugar, corn syrup and vanilla in a large saucepan on medium high heat for 4-minutes. Remove from heat and whisk in the milk and cornstarch mixture. Return to heat and boil for 1 minute until slightly thickened. Remove from heat.
Whisk the hot mixture into the cream cheese until smooth. Pour mixture into a 1-gallon Ziploc freezer bag and seal tightly. Submerge into the ice and water and chill 30 minutes to 45 minutes.
Pour the chilled mixture into a frozen ice cream canister or machine and spin until thick and creamy. When thick and creamy, stir in the cherry pie filling. Spoon ice cream into a storage container, press a piece of parchment paper directly on the ice cream and freeze for at least 4 hours.
Place oven rack in the middle of the oven. Heat oven to 350°F.
Mix the sugar, flour and cinnamon until blended. Quickly rub the butter into the flour mixture with fingers until the mixture looks like coarse sand.
Spread mixture on an ungreased baking sheet. Break up any large pieces. Bake for 30 to 35 minutes, stirring occasionally so mixture doesn’t burn. Mixture should be toasted and brown. Cool at least 20 minutes.
Spoon ice cream into individual bowls. Sprinkle with struessel just before serving.