Easy food to make at home, from My Wella's Kitchen to yours. (Click Picture for Recipe)

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Servings: 4-6

Ingredients  

• Oil for Frying (Use your favorite oil that you use for high heat frying, preferably peanut or coconut oil)
• 2 pounds fresh fish fillets (we use, grouper, cod, tilapia or catfish, but you can use your favorite fish)
• 1 cup all purpose gluten-free flour mix
• 1 cup cornstarch
• 1 teaspoon GF baking powder
• 1 teaspoon sugar
• 1 teaspoon cayenne powder
• 1 teaspoon GF garlic powder
• 1 teaspoon GF onion powder
• 1 teaspoon salt
• 12-ounce bottle of gluten-free beer OR 12 ounces of club soda
• Serve with your favorite tartar or dipping sauce and lemon wedges.

Directions   

• Add oil to a Dutch oven, approximately halfway, and heat to 350 degrees.
• Combine cornstarch, gluten-free all-purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a large bowl and thoroughly whisk the dry ingredients to mix well.
• Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
• Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
• Fry in hot oil until golden brown (depending on the thickness of the fish you are using; this could take 2-5 minutes per side).
• Serve with your favorite tartar or dipping sauce and lemon wedges.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 20 cookies

Ingredients    

• 2 cups flour
• 1 tsp baking powder
• 1 tsp salt
• 1/8 tsp nutmeg
• 1/2 cup butter, room temperature
• 1 cup dark brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup finely chopped pitted dates
• 1/2 cup caramel ice cream topping or dulce de leche (we love Ghirardelli)
• 1/2 – 3/4 cup toffee bits

Directions      

• Whisk flour, baking powder, salt and nutmeg together in a bowl, set aside.
• In bowl beat together butter and brown sugar until light and fluffy, 1-2 minutes.
• Add in eggs and vanilla and beat until smooth.
• Mix in dates until evenly incorporated.
• With mixer on low, add in dry ingredients until combined.
• Cover and chill dough 2 hours or overnight.
• When ready to bake, preheat oven to 350°
• Line a baking sheet with parchment paper or a silicone liner.
• Scoop out cookie dough in 2-3 tablespoon portions, using a cookie scoop or rounded spoon.
• Bake 10 minutes until edges start to golden.
• Transfer to wire rack to cool completely.
• Drizzle with caramel sauce or dulce de leche and sprinkle with toffee bits

Prep Time: 15 minutes

Cook Time: 1 1/2 to 2 hours

Servings: 6-8

Ingredients  

• 2 Tablespoons vegetable oil
• 4 bone-in porkchops (4-5 lbs.), cut meat off of bone leaving 1/4" to 1/2 meat around the bone and cube the rest of the pork.
• 2 tsps. salt (or to taste)
• 1 tsp. pepper (or to taste)
• 2 tsps. granulated garlic
• 1 Tbsp. flour or masa
• 1 15 oz. can diced fire roasted tomatoes
• 3-5 heaping tablespoons of green chili sauce (see recipe below)
• 3-4 cups chicken broth
• Make it a stew by adding one 15 oz. can drained and rinsed diced potatoes and one 15 oz. can of corn drained.
• Green Chili Sauce:
• 2 lbs. jalapenos, roasted and peeled
• 1 15 oz. can of fire roasted tomatoes
• 2 teaspoons salt (or to taste)
• 2 teaspoons granulated garlic (or to taste)

Directions    

• Heat large Dutch oven over medium high heat.
• Add oil to Dutch oven and heat. Add Pork (including the bones, it adds a tremendous flavor and our family fight over them!) and season with salt, pepper and granulated garlic. Cook a few minutes to brown the pork (you guessed it, more flavor).
• Sprinkle flour or masa over meat and stir constantly until flour taste is cooked out, approximately 1-2 minutes.
• Add tomatoes, green chili sauce and chicken broth and stir to combine, scraping up any browned bits from bottom of pot. Bring to a boil, cover and reduce to simmer and simmer until fork tender, approximately 1 1/2 to 2 hours. Taste halfway through for seasoning and spice level and add more of what you like for your taste.
• Serve with a side of Poppo's pinto beans, fried potatoes and warm flour tortillas.
• If making a stew, add in the potatoes and corn approximately 10 minutes before done and serve with warm flour tortillas.
• Green Chili Sauce:
• Combine all ingredients in a blender and blend to desired consistency. We use this on everything, from tacos to corned beef hash and also use as a salsa. This makes a big batch and can be frozen for future uses.

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 1 pound

Ingredients 

• 1 egg white
• 1 Tablespoon water
• 1 pound pecan halves (you can substitute or mix your favorite nuts)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Directions 

• Preheat oven to 250 degrees F. Line one baking sheet with parchment paper.
• In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugars, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
• Cool completely and store in airtight container.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients   

• 2 Tablespoons extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper to taste
• 1 1/2 Tablespoons butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 Tablespoons all-purpose flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth
• 3 Tablespoons capers, drained
• 1/2 cup flat-leaf parsley, chopped
• pinch of red pepper flakes, optional
• 1 lb. penne pasta (you can substitute your favorite pasta), cooked to your desired doneness
• Chopped or snipped chives, for garnish

Directions   

• Heat a deep nonstick skillet over medium high heat.
• Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly brown all over, about 5 to 6 minutes.
• Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
• Add another tablespoon extra-virgin olive oil, 1 tablespoon butter, garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Stir in flour and cook 2 minutes, stirring constantly so flour doesn't burn.
• Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers, red pepper flakes and parsley.
• When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce. Add chicken back to the pan and heat through, 1 to 2 minutes.
• Toss hot pasta with chicken and sauce and serve.
• Top with fresh chopped chives.

Prep Time: 20 minutes

Cook Time: 55-60 minutes

Servings: 8

Ingredients     

• 1 pound ground chuck
• 1/2 cup chopped onion
• 3/4 cup chopped red bell pepper
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspoon allspice
• pinch of red pepper flakes, optional
• 1 15 oz. can of diced potatoes, drained and rinsed
• 1 27 oz can fire roasted whole green chiles, drained, halved and seeds removed
• 2 1/2 cup shredded sharp cheddar cheese, divided
• 2 Tablespoons milk
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 4 - eggs, beaten
• A couple of dashes of hot sauce, to taste
• Top with sour cream, avocados, black sliced olives, chopped green onions and cilantro (feel free to add your favorite toppings to make it your own)

Directions      

• In a medium-sized skillet, add the olive oil and saute the onion and bell pepper with and a pinch of salt until onion is translucent.
• Add the ground beef and season with salt and pepper, cumin, allspice, garlic powder, red pepper flakes, and cook until just browned (cooked through). Mix in potatoes and drain any excess fat.
• In a 9 x 13 inch baking dish spread one layer of chiles evenly over bottom of the dish.
• Sprinkle 1 1/2 cups of the sharp cheddar cheese on top of the chiles.
• Add the drained ground beef mixture and spread evenly.
• Layer the remaining chiles over the meat.
• In a small mixing bowl add the milk, sour cream, flour, salt, pepper, beaten eggs, and a dash of hot sauce to taste. Whisk well until smooth.
• Pour this mixture evenly over the dish.
• Bake at 350 degrees for 45 to 50 minutes until it is set.
• Add the remaining cheese to the top about ten minutes before the dish is done.
• Cut into squares to serve and top with your favorite toppings.

Cook Time: 1 hour and 25 minutes

Servings: 4-6

Ingredients     

• 1 pound pinto beans (picked through for debris, rinsed and drained)
• 6 cloves garlic (minced)
• 6 cups chicken stock
• 3 tablespoons lard, bacon fat or your favorite oil (Poppo always used lard. Keep in mind that the flavor will change based on the fat you use.)
• 1 Tbsp Salt or to taste (note, if using bacon fat, reduce salt amount)
• Make it your own and add any of your favorites, onions, jalapenos, etc.

Directions    

• Serve as is as a side dish or main soup dish, or you can transfer them into refried beans (see instructions below)
• Add all ingredients to pressure cooker. Pressure Cook at High Pressure for 60 minutes (time may need to be adjusted based on your pressure cooker), then 25 mins Natural Release.
• Refried Beans: Strain the bean's liquid with a strainer, reserving the liquid. Place beans back in Instant Pot.
• Mash the beans with a potato masher or immersion blender until desired consistency. Taste and season with salt, if necessary. Add drained beans liquid back into the mashed beans in small increments until desired consistency.
• Give it a final taste for seasoning and garnish. You can garnish with shredded cheese, jalapenos, cilantro, etc.

Prep Time: 25 minutes

Servings: 4

Ingredients   

• 2 cups cooked penne pasta (I substituted Barilla gluten-free penne pasta)
• 1 cup halved or quartered (depending on the size) cherry tomatoes
• 1 pkg. (4 oz.) Crumbled Feta Cheese
• 1/2 cup of your favorite Italian dressing (we love Olive Garden brand)
• 1/3 cup lightly packed fresh basil, cut into strips
• 1/4 cup chopped red onions
• 1/4 cup chopped sun-dried tomatoes (not oil packed)
• 1/2 lb. boneless skinless chicken breasts, grilled, cut into 1/4-inch-thick slices
• 2 cups packed baby spinach

Directions  

• Combine all ingredients in large bowl and serve. 

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients 

• 1/2 cup s oy sauce
• 1 1/4 Tablespoon grated ginger
• 1 1/4 Tablespoon honey
• 1 1/4 Tablespoon white wine vinegar
• 3 cloves garlic, grated
• pinch of red pepper flakes (optional)
• 2 1/2 tablespoons canola oil
• 4 boneless, skinless chicken thighs, sliced
• 2 carrots
• 1 8.8 oz package of vermicelli
• 1 cup sliced yellow onion
• 4 scallions, thinly sliced
• Sriracha hot sauce and lime wedges for serving
• Green onion and chopped cilantro for garnish

Directions 

• In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic, red pepper flakes and 1 1/2 tablespoons of the canola oil. Add the chicken and let marinate for 15 minutes.
• Prepare vermicelli according to package directions and drain and set aside.
• In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
• Heat the remaining 1 tablespoon canola oil in a large skillet or wok.
• Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside.
• Add the onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom.
• Add the cooked vermicelli, cooked chicken, green onions and reserved marinade to the skillet. Stir-fry until everything is heated through and uniformly combined, an additional minute.
• Serve immediately with sriracha lime wedges. Garnish with sliced green onions and chopped cilantro.

Prep Time: 15 minutes

Servings: 4

Ingredients 

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup sour cream
• 1 Tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• Salad:
• 4 cups shredded iceburg lettuce
• 2 cups chopped cooked chicken
• 1 cup cherry tomatoes, halved
• 2 avocados, diced
• 1/3 cup thinly sliced red onion
• 1 (15.25-ounce) can whole-kernel corn, rinsed and drained

Directions  

• To prepare dressing, combine first 7 ingredients, stirring well
• To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
• Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.