Tuesday, April 26, 2011

Shamrock Shake

This is a McDonald's knockoff that you can make at home - and you can make it dairy-free!

Shamrock Shake
(Adapted from What's That Smell?)
gluten-free/dairy-free

2 cups VANILLA ICE CREAM
1 1/4 cups MILK or dairy alternative
1/4 teaspoon MINT EXTRACT
8 drops GREEN FOOD COLORING (if desired)

1. Mix all ingredients in a blender until smooth.
2. Serve!

Note: For extra decadence, add chocolate syrup for a mint chocolate shake!

Makes about 2 shakes or one really big one!

Jerk Meatballs with a Sweet Glaze

Mr. Man really enjoyed these meatballs, however, I found them too spicy. Next time I will tone down the cayenne and I think these will be delicious. I baked for 30 minutes and they could've gone a little longer.

Jerk Meatballs with a Sweet Glaze
(Adapted from Girl Cooks World)
gluten-free/dairy-free

Jerk Meatballs:
1 lb GROUND BEEF
1 medium ONION, finely chopped
3 cloves GARLIC, minced
1 EGG
1/2 cup MILK or dairy alternative
1/3 cup GLUTEN-FREE BREADCRUMBS
1/2 teaspoon dried THYME
1/2 teaspoon CAYENNE
1/2 teaspoon SUGAR
1/2 teaspoon SALT
1/2 teaspoon BLACK PEPPER
1/4 teaspoon ALLSPICE
1/8 teaspoon NUTMEG
1/8 teaspoon CINNAMON

Sweet Glaze:
1 cup KETCHUP
2 tablespoons BROWN SUGAR
2 teaspoons APPLE CIDER VINEGAR

1. Preheat the oven to 375 degrees.
2. Mix together all the meatball ingredients. Combine well. Shape into golf ball-sized meatballs and arrange in a single layer in a 9x13 baking dish.
3. Bake for 10 minutes. While the meatballs are baking, combine the ingredients for the glaze.
4. Pour sauce over the partially baked meatballs and bake another 20 minutes, or until meatballs are thoroughly cooked and sweet sauce has baked into a thick glaze.

Makes approximately 20 golf ball-sized meatballs.