Archive for March, 2013

I love making this recipe. It is a simple one dish wonder meal and it brings back lovely memories of my Best friend. She was half Peurto Rican and her Fiancee was Mexican. Hence, the ambiguous origin of theis reicpe. She died in July of 2010. Suddenly, with no warning leaving 2 little girls ages 10 and 11. Her youngest’s birthday had been the week before.

Before we get to the recipe let me talk about taking care of ourselves as moms and women. We rush around taking care of kids, job home, volunteering, cleaning, church,  afterschool events, field trips you name it. We make the world operate and Mommas we tend to let it slip when it comes to ourselves. I am the number one offender in this category. I bake, cook, sometimes grind my own flours to make sure my kids have great food that will not make them sick. Yet, I am often to busy or too rushed to prepare my own lunches and end up grabbing fast food. Gluten filled fast food. And I pay. My skin breaks out in blotches, I itch all over, there is bloating, lethargy, abdominal pain, and just feeling gross.

Candice Kingsboro, the best, biggest hearted woman I’ve ever known is dead because she didn’t take care of herself. She took care of everyone else. She had diabetes and got the flu.  For the unfamiliar; when a person with poor insulin regulation gets ill it becomes a huge problem because part of being ill means fluctuating blood sugars. She took some over the counter cold and flu medicine. Her blood sugar sky rocketed in her sleep and she never woke up. The lady who held me together when I found myself newly single. Whose mother I helped care for whose kids were like family. Who welcomed anyone who needed friendship but took no crap; is gone because she didn’t check her blood sugar. She was too tired.

Ladies we have to do better. No more motherless children because we failed to take care of ourselves.

Though I go on about her being gone, the memories of cooking with her hanging out and having fun are enduring. They lift my heart. Candy is and will always be with us. Now she will be with you too.


1 1/2 cups white rice

1 15 oz can of golden corn

1lb package of chorizo or 1 lb smoked sausage, make sure it’s gluten free*

30-32 oz water

2 packages sodium free sazon

low sodium adobo to taste

It is important to use no sodium and no sodium seasonings in this recipe as chorizo can be very salty.

Stove top preparation

I use a dutch oven ( 5 qt pot) when making this and i some times double it.

Slice the meat in to small disks. Slice the whole pound up in this manner, set aside.

pour the dry rice into your pot.

add the corn and water

add the Sazon

lastly add the sausage stir well

Turn the meat to medium cook for 15 minutes. don’t stir.

Turn down to low or medium low check to see if more water is needed, continue cooking until rice is tender.


Rice cooker preparation

Lately I have been making this in the rice cooker because my rice cooker is always on. If there isn’t rice available in this house dinner take twice as long.

Prepare meat as above

Add rice, corn, and water to rice pot. You may need more water depending on your rice cookers instructions.

Add seasonings. let the rice cooker cook for 10 minutes then add the meat.**

**You may need to microwave the meat for a bit before adding it to the rice cooker**

Now just add a veggie and you’re done. Dinner in 30 min flat.


OMG I’m in love!!!

                             perfect english muffins


I just made these english muffins courtesy of Karina at the gluten-free goddess and  may have felt the earth move.

I have been trying various gluten-free english muffin recipes but none were quite right. I didn’t make my own recipe because……. Well, okay here comes the confession. I never cooked with yeast before going gluten-free. I tried repeatedly and my wheaten flour never ended up soft and delicious. After many, many hockey pucks and even more wheat based paper weights; I gave up. ( Many years later the realization that the dough had consistently been overworked dawned. Hindsight, right?)

And that brings me back to the english muffins by Karina. They are fabulous. They are better than any wheat based english muffin i have ever tried. So there you have it I am in love.  Mine turned out a bit softer that i expect from an english muffin. A drop biscuit is the closest comparison. To make it chewier simply replace 1/4 c of the sorghum flour with gluten-free cornmeal.  So use the recipe,  go forth and enjoy.

Tonight we are trying Nicole Hunn’s ,from Gluten Free on a Shoestring, yeast free english muffin recipe. I have good luck with many of her recipe’s in the past and one or two are my standards.

ANd I wanted to share one or two more blogs that have great recipes for those living without _____.

and lastly

Ree’s recipes are not allergen free but most are very easy to adapt and adapt well. use a good gluten-free flour blend, a nice dairy free milk (but not one that is non-fat) and egg replacer work wonders.


There are no english muffin rings owned by anyone on this family. So how you may wonder, how did I make them with such a wet dough? So began my search for english muffin rings. Everywhere, there were mention of just using tuna cans take off the top and bottom and there you go cheap-o rings. Just one problem. The invention of the stackable can.

alas a curved unstacable, un can openable bottom

With a rounded bottom like that the can will no fit any can opener in this house. That did it for Tuna can muffin rings but the I heard about foil rings but also heard a lot of bad reviews by blogger ladies that i really trust. So foil was scrapped too. Then I saw a photo of one of the bad foil rings and realized why it behaved so poorly, they were much to thin.

This is how I made the muffin rings currently being used. You will need:

foil sheets

reynolds wrappers made this really easy but any foil will do

Small paper clips


a basic 12 in ruler made from wood or plastic silicone won’t work very well for this

your basic 12 in ruler wooden or plastic doesn't matter but for these purposes i don't reccomend silicone

and a tuna can

and the tuna fish can

Step one lay your foil sheet flat on your table with a landscape orientation. You know sideways. Then line your ruler up with the bottom edge of the foil with an inch of ruler hanging off the edge like so. Don’t worry the ruler isn’t long enough to go all the way across the foil. there will be 1-2 inches on the other side with no ruler on it.

lay your ruler on the foil sheet leaving an inch or so hanging off

Now you are going to fold/roll the ruler up in the foil.

then fold and smoothe the other side

and smooth the other end of the foil with no ruler after each turn/fold.

fold and smooth again

until the ruler is completely wrapped in foil.

until you have this

next, you will grab the overhanging inch of ruler, and pull the ruler free from the foil sleeve then smooth the foil sleeve out.

slide the ruler out leaving only the foil

Take the foil sleeve and wrap it around a tuna can. Make sure the seam from the last foil fold is on the outside

shape it around the tune can leaving the seam on the outside

and remove the foil from the can while holding it in the shape and size of the tuna can.

hold the size and remove from tuna can

there will be 2-3 inches of overlapping foil. paper clip the overlaps down using 2 small clips like so

using 2 paper clips clip where the foil overlaps and like so clip the other overlapping side

and TA-DA English muffin ring.

ta-da english muffin ring


and what else does an english muffin rind lead to but delicious english muffins??

perfect english muffins