Need a Holiday Appetizer? This Cranberry Maple Pecan Baked Brie is Perfect!

The Holidays are about to be upon us and that means we need a great appetizer to take to parties or serve at our party.  There are so many great options out there but I love baked brie so I chose to share this one with you today!  

I made three appetizers in a Facebook and Instagram live video this week with my friend Aimee.  The first one is this Cranberry Maple Pecan Baked Brie.  The second one is my Bacon Wrapped Cranberry Goat Cheese Stuffed Dates.  The last one is a Charcuterie board.  I hope you like the video and it helps you up your holiday appetizer game.  
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I love having appetizers for dinner sometimes when life gets busy.  They are a bunch of easy to make things that go great together.  If you have an impromptu get together it is always good to have a few things on hand to serve your guests.  This recipe would be perfect for a last minute happy hour or invite to a get-together.   It solves the question “what can I bring?”

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Pin This NOW...Make It Later!

I love this recipe so much because the Brie is perfectly melty and the toppings are a little sweet but not overpowering.  There is nothing better than melty gooey cheese!  

Here’s what you need for this baked brie recipe:

1 Round of Brie
1/4 Cup Pecans
1/4 Cup Organic Dried Cranberries
2 TBSP Organic Maple Syrup
A baking dish to cook the brie
Crackers, veggies or toasted bread to serve it with.  

To make this recipe extra delicious, toast the pecans in a pan and season with salt.  Stir until brown but don’t burn.   As soon as you smell them they are close to being done.  

Once they are toasted, put them on a cutting board.  Rough chop them and add to a bowl.  Add cranberries to them.  Drizzle with maple syrup and mix.  

Cut the top off of the Brie.  Be careful not to cut too much of the future cheesy deliciousness off.   I made a small cut along the top side then scraped the top layer off.  

Put the Brie into the baking dish and top with the pecan mixture.  

Cover and bake at 375 degrees for about 15-20 minutes.  You want to serve it when the inside is gooey.  If you overbake it and it runs out, it won’t look as pretty but will still taste yummy!  You can use a spatula and scoop it back together if needed.  
Serve with veggies, crackers or toasted bread.  

I hope you love it as much as we do.  It is seriously one of the easiest recipes to make.  As long as you tolorate dairy you are going to love it.  


Here’s The Recipe:
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Cranberry Maple Pecan Baked Brie
Fast and delicious holiday appetizer that goes together in 5 minutes and cooks while you get your party dress on.  


SERVINGS 6 people

INGREDIENTS  

• 1 round Brie
• 1/4 Cup Organic Dried Cranberries 
• 1/4 Cup Organic Pecans
• 2 TBSP Maple Syrup

INSTRUCTIONS 

• Toast the pecans in a pan over medium heat.  Add Salt to taste.  Stir so they don’t burn.  
• Chop the pecans into small pieces.  
• Add Pecans and cranberries to a bowl. 
• Pour Maple Syrup over the top and stir.
• Cut the top off of your brie and place in a small baking dish. 
• Pour pecan mixture over the top.
• Bake at 375 degrees for about 15-20 minutes or until cheese is bubbly.  
• Serve with veggies, crackers or toasted bread.
•   

This is a delicious appetizer any time of the year.  Cranberry Maple Pecan Baked Brie is quick to put together appetizer that looks fancy.  Whoever you serve this to will love it and think you spent a lot of time making it.  

Best Wishes for Gluten Free Dishes!

XO,
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Michelle

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​This healthy harvest salad is the perfect main dish or side dish.  To make it a main dish just add your favorite protein.  I like to pair it with either roasted chicken, baked salmon or a yummy steak.  

This harvest salad contains a lot of my favorite in season fall veggies.  I try to eat different fruit and veggies based on when they are in season, or grown and harvested during that time of the year.  

I love to roast veggies in the oven and then put them together in a salad with a really yummy dressing.  There is just something about roasted veggies!  The crispy Brussels sprouts are probably my favorite!  

Why I eat what is in season:I eat what is in season for a variety of reasons.  I like to shop for organic produce and local if it’s available.  So- when I use fruit and veggies that are grown and harvested at that time of the year they are available and easy to find.  They taste better and have more nutrients because they haven’t been stored for a long time.  

Here’s an article by Mind Body Green that lists 10 reasons you should eat in season.  

Try a new Seasonal Veggie or FruitHave you tried anything new lately?  Growing up I did NOT like Brussel sprouts, parsnips, or turnips.   I still don’t like turnips, but I did retry them a few years back, just to check.  However, I love Brussel sprouts and parsnips now!  My point is that your taste changes.  Just like one season you love leopard print and the next you love floral print.   Things change, so try something new or again.  

Try cooking veggies in a different way!  Maybe your Mom made mushy peas so you never liked them.  BUT maybe you would really like peas sauteed with mushrooms and onions!  Don’t be afraid to eat the rainbow and try new ways of preparing food. 

Pin This Now So You Can Make it Later!

Here’s the Recipe! 
Healthy Harvest Salad
This salad is delicious and has all the taste of fall!  Roast seasonal veggies and toss over delicious greens.  Pour a quick vinaigrette over and toss!   

SERVINGS 6 people
INGREDIENTS  

• 1 bunch radish washed and halved
• 2 delicata squash washed, cut in half, seeds removed and sliced
• 2 parsnips peeled and chopped
• 2 carrots peeled and chopped
• 1/2 butternut squash peeled, seeds removed and chopped
• 1 bunch brussel sprouts washed and halved
• 1 pomegranate seeded
• 1 pear apple chopped
• 1/2 cup Pecans chopped
• 1/2 cup goat cheese
• avocado oil
• 1 head red leaf lettuce washed and dried
• 1/2 pkg bacon cooked and chopped
• 1/2 red onion chopped

INSTRUCTIONS 

• Wash and chop the radish, squashes, carrots, Brussel sprouts and parsnips.  
• Place on a baking sheet with a drizzle of avocado oil.  Bake at 400 degrees until roasted but not burnt.  
• Wash lettuce and spin it dry in a salad spinner if you have one.  Tear into bite-sized pieces and put on a serving plate.  
• Put the roasted veggies on top of the lettuce.  
• Chop up the pear apple (you can use an apple or pear if you want).  Put on the salad.  
• Put the seeds from a pomegranate and red onion on the salad.  
• Toast the pecans in a pan.  They will only take a few minutes to toast so be careful not to burn them   Put them on the salad.
• Break the goat cheese into pieces and put it on the salad.   
• Add cooked chopped bacon to the salad.  
• Add S & P if desired
• Make a quick vinaigrette out of avocado oil, balsamic vinegar, and seasonings.  I usually do 1/2 cup oil to 1/4 cup vinegar, but you can add more to your taste.  
• Pour dressing over the salad and enjoy!  If you want to save the salad for another day only put the dressing on the salad on your plate not on the whole thing so it doesn’t get soggy! 

I hope you love this healthy harvest salad as much as we do! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
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Michelle

Instant Pot or Other Pressure Cooker?

There are many brands of electric pressure cookers out there.  Personally, I don’t think you can go wrong with whichever one you purchase as long as you get the settings you need and will use.   We purchased the Pampered Chef Quick Cooker for my oldest daughter for Christmas… if she’s reading this she will know what one of her gifts is…. but I decided on it because it is so easy to use.   I hosted a party so I got it for the same price as the Instant Pot.  THIS IS NOT SPONSORED.  

But I love my Instant Pot but thought the other version would be easier for her to use.  It’s just about finding what works best for you!  I knew it had to have the sautee setting because it’s essential to make braised meats.

What you need to make pressure cooker braised short ribs:I made boneless beef short ribs for this recipe because they have more meat and less fat and bone.   I wanted a higher yield of protein.  Next time I might mix some boneless and some bone-in ribs for presentation.  People like to see the meat falling off the bone.  

Boneless Beef Shortribs
Tomato paste
Mirepoix- carrots, onion, and celery chopped
1 garlic clove
Tapioca starch
Paleo powder or any beef seasoning mix
Salt and pepper
Beef Broth
Avocado oil
Red wine

That’s it!  It all goes into your Pressure Cooker or Instant Pot and Voila dinner is ready!  I served these with mashed cheesy cauliflower but you could make them with mashed potatoes, sweet potatoes, rice or any veggie noodle you like.  So many delicious options.

Here’s the step by step for these yummy pressure cooker braised short ribs:Turn your Pressure Cooker on to the Sautee setting.   Add a little oil to the pot.
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Add the Tapioca starch, Paleo Powder, Salt, and Pepper to a bowl that is big enough to put the ribs in.

Dredge Shortribs in the mixture.

It smells delicious at this point in the recipe!
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Add the meat back to the pot and snuggle it down into the sauce.  Add additional beef broth to cover the ribs.

Shut the sautee mode off.  Put the lid on and turn it on to manual mode for 75 minutes.   It will be worth the wait!  I promise!
 
Listen for the cooker to seal and you are on your way to a delicious dinner.

Make your side dishes and Voila!  Fancy, not fancy dinner is served!

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YOUTUBE:
​If you would like to watch this recipe being made here it is!

I hope you enjoy this recipe as much as we do.  
Here are some other recipes you might like:

Pressure Cooker Tri-Tip

Pressure Cooker Broccoli Cheddar Soup 

Instant Pot Carnitas

Pressure Cooker Creamy Spicy Soup

Pressure cooker Braised Short Ribs in red wine sauce
Your new go-to Fancy, not fancy dinner! The Pressure cooker makes these braised short ribs so tender and delicious!


SERVINGS 6 people
INGREDIENTS  

• 1 pkg Boneless Short Ribs I got mine at Costco
• 1/3 Cup Tapioca Starch
• 1/4 Cup Paleo Powder Seasoning
• 1 Pinch S & P
• 1 Container Mirepoix Carrots, Onion and Celery Chopped
• 1 Clove Garlic minced
• 1/2 Box beef broth
• 1/4 Cup Tomato Paste
• 1/2 Bottle red wine I used an Italian Red
• 1 TBSP Oil for sautéing

INSTRUCTIONS 

• Turn your Pressure Cooker on to Sautee Mode. When it is warm, add a drizzle of oil.
• Put the Tapioca Starch, paleo powder S & P in bowl to dredge the meat in.
• Dredge the meat and coat on all sides.
• Sear the meat in the Instant Pot until all pieces are done. Work in batches to not over crowd the pan. Set the meat aside.
• Add the mirepoix to the pot. Sautee until veggies are soft.
• Add tomato paste and red wine. Simmer to reduce. About 5 minutes.
• Put the meat back into the sauce and add additional beef broth to cover the meat.
• Turn the sautee mode off. Put the lid on and prepare it for pressure. Turn the manual mode on and set it for 75 minutes.
• Once the timer has beeped, release the pressure carefully and remove the lid. The meat should be perfect! Serve it over your favorite mashed veggie and enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

Rum Chata Cupcakes are so much fun to make and just as much fun to eat!  

Rum Chata Cupcakes are so much fun to make and just as much fun to eat!  They are definitely NSFK (not safe for kids) because they have Rum Chata in the cupcake and in the frosting.  These are the perfect dessert for a girls night or Holiday party.  I recommend making mini rum chata cupcakes for a holiday party so they are one bite and less likely to slop crumbs on your clothes. Or maybe that’s just me!

Rum Chata is the alcohol version of Horchata.  You could sub horchata for the Rum Chata and serve them to kids.  They would be just as delicious.  Horchata is a rice-based drink made in Mexico and Central America with spices.  It is delicious and usually has cinnamon in it.

If you like these Rum Chata Cupcakes, you might also like:

Giant Skillet Gluten Free Chocolate Chip Cookie

Gluten Free Boozy Balls

I was blessed to be able to bake today with my friend Jamie.  Jamie is also gluten-free, so  I was thankful to be able to share this with her.  I am also happy to have sent home some cupcakes with her so they are not at my house lol.  Delicious but I am not a big sweets eater.  

​If you missed us making them on Instagram live or Facebook live you can watch it here from YOUTUBE.

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Rum Chata Cupcakes
Boozy Rum Chata cupcakes are perfect for the holidays or girls night. They are sweet with a hint of cinnamon.


SERVINGS 24 cupcakes

INGREDIENTS  

• 1 Gluten free vanilla cake mix I used Pamelas
• 1 Cup Rum Chata
• 1/2 Cup Oil I used Avocado
• 3 Eggs
• 1 Tsp Cinnamon
• 2 Sticks Butter Softened
• 4 Cups powdered sugar
• 1/2 Cup Rum Chata
• 1 Tsp Cinnamon

INSTRUCTIONS 

• Add 1 cup Rum Chata, Eggs and Oil to a mixing bowl. Mix to combine.
• Add cinnamon and the GF cake mix to the bowl. Mix until smooth.
• Scoop into lined muffin tins.
• Bake at 350 degrees for about 15 minutes or until a toothpick comes out clean.
• Cool cupcakes then frost with the Rum Chata icing.
• FROSTING: Add 1/2 cup Rum Chata, butter and cinnamon to the mixing bowl using a mix and scrape attachment if you have one. Mix until combined.
• Add powdered sugar a little at a time until desired thickness.
• Put frosting in a large ziplock bag. Seal it. Cut a hole in the corner big enough for the frosting to come out of. Frost the cupcakes.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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This Instant Pot Fajita Chicken can be served over rice, cauliflower rice, zoodles or a salad or eaten as a  soup! ​

​It is very versatile based on your needs.  I love that it is made in one pot and the pressure cooker makes it cook quickly.  And only one pot to wash is awesome!  I don’t’ really like washing dishes so the less to wash is better!

We had Bible study last night and this is the dish I made this fajita chicken for our potluck.   Some people ate it over a salad and others ate it like soup and added rice.  It was cool and rainy here so comfort food hit the spot.  

The Phoenix area had more rain in the last 3 days that it has all year!   We didn’t get much flooding in our part of the Valley, but other parts have lots of flooding.  I love having a break from the hot weather and hope the fall temperatures are here to stay!


If you like this fajita chicken recipe you might also like:

Honey Garlick Chicken Thighs

Gluten Free Tuscan Chicken


Pro Tip:
If you want to serve this fajita chicken as a soup, chop the pieces smaller so they are more soup like.   You can also increase the chicken stock to 4 cups.  


  
Instant Pot Fajita Chicken:
Instant Pot fajita chicken is comfort food made quickly. You can serve it as a soup, over rice or cauliflower rice. It is very versatile.

SERVINGS 8 people

INGREDIENTS  

• 9 Chicken Thighs chopped
• 2 yellow onions chopped
• 1 red pepper Sliced
• 1 yellow pepper Sliced
• 1 orange pepper Sliced into rounds
• 1 TBSP Flavor God Taco Seasoning
• 1 Jar Salsa Verde I used mild but you can use spicy if you want.
• 2 Cups Chicken Stock I used Costco Organic

INSTRUCTIONS 

• Turn your Instant Pot to Sautee and add some oil. Sautee onions for 3 minutes until they start to caramelize.
• Add peppers into the pot and continue to sautee.
• Add Flavor God seasoning and stir.
• Add Chicken and stir.
• Add jar or salsa verde and chicken stock. Stir.
• Put the lid on and change Instant Pot settings to Manual pressure. Cook for 25 minutes.
• After the 25 minutes your instant pot should beep. Carefully remove the pressure until the release valve goes down. Serve as soup or over your favorite rice or cauli rice. Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

It’s been cool in the morning and evening in AZ so I was craving my Bacon Corn and Potato Chowder.  It’s the perfect comfort food.  I made this version dairy free because our oldest daughter can’t eat dairy and I am giving her some of it to take home   Our whole family has been cutting back on dairy actually.  I find my seasonal allergies are better when I don’t eat a lot of it, and since I cook everyone else gets to follow along.

I love chowder when the weather is cool.  It is so filling and warm.  My Dad used to make a version of this when I was growing up.   It stands out in my mind because my Mom did most of the cooking when I was younger, but I remember him making chowder.  So, part of my love for it is nostalgic and part of it is just because it tastes so yummy.

If you are feeding a crowd, this is a great recipe to double and you can feed a lot of people.  Pair it with a big green salad and or hot biscuits and voila you have a perfect meal.  In fact, let me know when you are making it and I will come over.  haha!

If you like bacon corn and potato chowder, you might also like:

Gluten Free Beer Cheese Soup

Gluten Free Instant Pot Chili


Bacon Corn and Potato Chowder
Warm and comforting chowder. Good for a big crowd if you double the recipe.

SERVINGS 6

INGREDIENTS  

• 5 pieces bacon chopped
• 1 whole chopped yellow onion
• 1 box Chicken Stock
• 2 cups water
• 1 cup water to make the slurry 
• 1/4 cup Tapioca Starch to make the slurry
• 1 clove Clove of Garlic- minced
• 1 pkg Coconut milk powder
• 2 cups Corn
• 1 pinch Pepper
• 4 whole Potatoes I microwaved them and then chopped into bite size pieces. 

INSTRUCTIONS 

• In your dutch oven or big pot, add a small amount of oil. Add chopped bacon and start to brown.
• Add onions once bacon is mostly cooked. Sautee
• Add corn and continue to sautee.
• Add garlic and potatoes.
• Add Chicken stock and 2 cups of water. Stir.
• Add package of coconut milk powder. Stir to combine.
• In a little bowl, add the 1 cup of water and 1/4 cup of tapioca starch, wisk until smooth.
• Pour slurry into pot of soup and stir to combine. The soup should get thicker. Stir occasionally so it doesn’t burn.
• Season with pepper.
• Once the chowder is thick, simmer for an additional 5 minutes and then serve.
• Enjoy!

I hope you like this recipe as much as we do!  It always brings back good memories for me when I make it!  I feel like anything that starts with cooking bacon in a pan is usually going to be delicious!  It also smells so delicious!  Now I’m drooling….

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

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