Cinnamon Popcorn {recipe}

IMG_4570.JPGMerry Christmas!!

Tonight we’ll be sitting in our jammies, in front of the woodstove, enjoying some hot cocoa and some cinnamon popcorn.

I’m a huge fan of holiday traditions that involve slowing down… Enjoying the quiet… And on a perfect New England evening, listening to snow fall…

But that snow thing, it’s not looking good this year! 

Holidays always get so busy, everyone running around. I hate that part…

So where ever I can, I steal some of those quiet moments. Don’t forget to do the same…

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Cinnamon Popcorn
Serves 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/2 cup popcorn (go organic for GMO free)
  2. 4 tablespoons coconut oil, melted
  3. 2 tablespoons sugar
  4. 2 teaspoons cinnamon
  5. 1/2 teaspoon sea salt (or more to taste)
Instructions
  1. Pop popcorn using your preferred method (we use an air popper)
  2. While popcorn is popping, melt coconut oil
  3. Mix together sugar, cinnamon, and salt in a small bowl
  4. Drizzle melted coconut oil over popcorn
  5. Toss gently
  6. Sprinkle sugar mixture over evenly
  7. Toss gently to coat
  8. Enjoy!
Fresh Cooking Meg http://freshcookingmeg.com/

Gluten Free Chicken & Dumplings (That Don’t Get Soggy!) {recipe}

I love chicken and dumplings! I always thought it sounded great. And then when I mastered it (actually not that hard), I was ecstatic!! I made them regularly. Until I went gluten free. Then I didn’t make them for a really long time…

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One of the first gluten free recipes I tried was a biscuit recipe. And once I made those a couple times, and got it where I wanted, I knew I could have chicken and dumplings again!

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Because it’s that easy! Chicken soup and biscuits. It’s border-line good for you if you aren’t watching your carbs. 😉 

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I usually make this after I’ve roasted a chicken, with the leftovers. After I cook the chicken for dinner, I usually chop up the rest of the meat and freeze it to use as leftover chicken later on. Since it’s already diced you can throw it in frozen without having to wait for it to thaw enough to cut up! 

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And….

The really cool thing about gluten free…?

The dumplings never get soggy!!!!!!!!!

For reals… You can make this, and heat it up for lunch the next day. In fact it works GREAT in the Lunch Crock.

Chicken & Dumplings
Serves 2
Warm comfort food meal!
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Prep Time
20 min
Cook Time
30 min
Total Time
45 min
Prep Time
20 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 quart chicken bone broth
  2. 2 c diced chicken
  3. 2-3 cloves garlic
  4. 1-2 t sea salt (more or less to taste and depending on if broth is salted)
  5. 1 small onion or 1/2 medium onion
  6. 3-4 carrots, sliced
  7. 2 stalks celery
  8. 1/2 batch of biscuits
Instructions
  1. Peel onion and garlic
  2. Chop fresh veggies
  3. Put chicken and broth in 2 quart or larger pan, and turn on low heat
  4. Press garlic into pan (chop if you don't have a garlic press)
  5. Add salt and veggies
  6. Bring to a gentle simmer, stirring frequently
  7. Drop biscuits dough in by spoonfuls, making sure to keep them even in size
  8. Cover and return to a simmer
  9. Simmer gently for 20 minutes
  10. Turn off heat and let sit 5-10 minutes to cool
Notes
  1. Make sure to use a wider pan, to have dumpling floating room!
  2. Double to have lunch leftovers
Fresh Cooking Meg http://freshcookingmeg.com/

Hot Chocolate with Whipped Cream {recipe}

It’s hot chocolate season again! Actually, I think anytime is a good time for hot chocolate, but colder temps do encourage it…

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I used to use mix. Then I gave up on mix.

When you need to know exactly what you are eating, and cut back on your sugar, it’s easier to make your own. And it turns out way tastier…

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I recommend making the whipped cream. Of course, you don’t need it every time… the hot chocolate is pretty dandy by itself. But everything is better with homemade whipped cream!! It does make a little more than you need for 2 cups of hot chocolate. I’ve found that much less than 1 cup of cream and it doesn’t whip up the same in my big stand mixer. But hey, plan your breakfast to use up the leftovers… 🙂

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If you have a stand mixer, it’s even easier. You just start the cream whipping and check in on it every couple minutes while making the hot chocolate. If you are using a hand mixer, do the whipped cream first because sitting a couple minutes on the counter while you make the hot chocolate will have no effect on it. Whereas, if you made the hot chocolate first, and got it to the perfect temperature and then let it sit for 10 minutes or so while doing the whipped cream it would no longer be the “perfect temperature”…

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Hot Chocolate
Serves 2
Almost dessert it's so good!!
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Cook Time
5 min
Cook Time
5 min
Hot Chocolate
  1. 2 c milk*
  2. 3 T sugar (or honey)
  3. 2 pinches sea salt
  4. 2 T cocoa powder (makes sure it's gluten free!)
Optional
  1. Splash of vanilla extract
  2. Splash of peppermint extract
  3. Candy cane
  4. Whipped cream
Instructions
  1. Measure milk using 2 cup measuring pitcher, add to pan. Set aside measuring pitcher for later
  2. Begin heating milk on low heat
  3. Add sugar and salt to milk
  4. Whisk and then add cocoa powder
  5. Continue heating on low to medium heat, whisking frequently, until desired temp
  6. Add flavoring if desired
  7. Pour cocoa back into measuring pitcher (I do this over the sink) and measure out into mugs
  8. Add whipped cream and/or candy cane if desired
Notes
  1. *I usually use raw cow's milk. But have also used almond and goat milk with no problem
Fresh Cooking Meg http://freshcookingmeg.com/
Whipped Cream
Perfect addition to Hot Chocolate, desserts, and the occasional breakfast!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 c heavy or whipping cream
  2. 2 T sugar*
  3. Splash of vanilla (optional)
Instructions
  1. Measure out heavy cream into mixer bowl
  2. Add sugar (and vanilla if using)
  3. Using mixer, starting on medium, whip cream gradually increasing speed (this method prevents it from flying all over the place to some degree. Unlike turning it straight to high, and cleaning your whole kitchen...)
  4. Whip until nice and thick. Set aside
Notes
  1. *as tempting as it is to cut this down, be careful with that. It helps the whipped cream hold it's fluffiness, especially overnight... You can replace with maple syrup for a slight maple flavor!
Fresh Cooking Meg http://freshcookingmeg.com/