Banana Chocolate Chip Muffins

Ingredients:

1/3 cup vegetable oil (or any other oil you would like to use)
1/2 cup sugar
1 egg
1 cup mashed ripe banana
1 package (10 oz.) of semi sweet or dark chocolate chips
1 cup Jules gluten-free flour mix 
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon 
*if using a gluten free flour mix that does not have xanthan gum in it, you will need to add 1/2 tsp. of xanthan gum

Directions:

In a bowl, whisk together oil, sugar, and egg. Add bananas and some chocolate chips (about half the bag). Mix well. In another bowl, combine flour, baking soda, salt, and cinnamon (and xanthan gum if you need to). Add to liquid ingredients; stir until just blended. Spoon batter into prepared muffin tin, filling 3/4 full. Sprinkle tops evenly with left over chocolate chips. Bake in a preheated 350 degree oven for 15-20 minutes. 
Makes about 9 or 10 muffins.  
 

Au Gratin Potatoes

Do you love cheese, potatoes, butter and cream? If so, this recipe is perfect for you! Au Gratin Potatoes are a great side dish to ham, chicken, and... okay, let's be serious. They are just perfect by themselves. (This picture is of the potatoes 2 days after they were made, and they still taste great!)

Ingredients:
1/2 big onion, chopped (or 1 small onion, chopped)
1/2 cup butter
Several Russet Potatoes
Whipping Cream (about 3/4 of a quart)
Shredded Cheddar Cheese
Salt and Pepper to taste
*Optional: Garlic salt/powder to taste

Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside. Put chopped onion and butter into a bowl and microwave for 2-3 minutes until onion is soft, then set aside. Peel and thinly slice potatoes. 
Layer the potatoes and butter/onion mixture in the pan. Add salt and pepper (and add garlic powder) to each layer. 
Pour whipping cream over the potatoes until the cream almost/barely covers the potatoes. Bake uncovered until potatoes are almost done (approx. 45 minutes) then add the cheese to the top and bake until done. 
Let sit for about 10 minutes (for cream to thicken more) before eating. 

Enjoy! 

Curried Coconut Chicken

I went out on a limb and decided to try to make a curry dish. Oh. My. Gosh. It was so GOOD. I hope you try it out, because it's amazing. 

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon salt and pepper, or to taste 1 1/2 tablespoons coconut oil 2 tablespoons curry powder 1/2 onion, thinly sliced

2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 large tomato, diced 1 (8 ounce) can tomato sauce 3 tablespoons sugar

Directions:

1.	Season chicken pieces with salt and pepper.
2.	Heat oil and curry powder in a large skillet over medium heat for five minutes. Stir in onions and garlic, and cook about ten minutes more (until onion is translucent). (Add more oil if necessary.) Then add in the fresh tomato and cook for about 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat a little, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.	Pour coconut milk, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes.