GF Buttermilk Biscuits

I hardly know where to start! In the last two weeks we have had chicken pox, colds and the flu in our house. This means I haven’t had a lot of time to write, but I HAVE had a lot of time to cook, so there will be a lot of posts in the upcoming days!

We recently made homemade butter and were THRILLED with the results. One of the by products from butter is fresh buttermilk. Many years ago I liked buttermilk biscuits but we haven’t had any in years. I was inspired by the fresh buttermilk though so I altered and fussed and came up with these. They were very good! Denser than I remember buttermilk biscuits to be, but they rose, they were fluffy and they were gone in the blink of an eye!

Fresh GF Buttermilk Biscuits

2 cups gluten free flour4 tsp baking powder
1/2 tsp baking soda

12 turns freshly ground salt, it ends up being about 1/2 tsp
4 TBSP cold (we used fresh) butter , chopped
1/2 cup fresh buttermilk
1/4 cup milk
2 eggs

Preheat oven to 400 degrees

Mix all dry ingredients in a bowl. Add in butter and mix until flour has a grainy texture.

Beat eggs in a separate bowl, mix in milk.

Stir wet ingredients into dry ingredients. Form into biscuit shapes and bake for 15 – 20 minutes.

Butter and Dry ingredients


Form into biscuit shapes with your hands.


Bake until golden, yummy....



Resolutions, Beer Bacon Bok Bok

It’s a new year! I made a resolution this year. To post here a MINIMUM of three times a week. In our household I can’t promise more than that since you probably don’t want to read about how I made cheese quesadillas or cereal for dinner on the worst days.

I got a new cookbook for Christmas. It’s a Guy Fieri cookbook. I looked through it and definitely see a few recipes to try but the Beer Can chicken had to start. I have, sadly, never actually made it, and this recipe looked awesome. In true Jen fashion, I of course had to change it though. Hubby says it needs to be called Beer Bacon Bok Bok cause it’s made with beer, bacon and chicken. I think it just needs to be called yummy but here we go! 🙂

Beer Bacon Bok Bok

1 chicken, whole

1 can GF beer, see note

4 garlic cloves, smashed

1 tsp garlic powder

1 tsp garlic pepper

1 Tblsp onion flakes

1 tsp paprika

1 tsp ground sage

1 tsp salt

`1 tsp fresh ground pepper

7-9 slices bacon

1 potato per person

Preheat oven to 450.

Mix all the spices in a small bowl.

Rub half the seasoning under the skin, directly on the meat.

Rub the other half all over the outside of the chicken.

Pour 1/2 cup beer out, preferably into your glass.

Put the garlic in the can.

Nestle the chicken butt over the can (as Hubby puts it, shove the can up it’s butt)

Shove a couple pieces of bacon down it’s throat and drape the rest over the chicken.

Place, can as chicken holder, in a roasting pan.

Put in the oven for about 15 minutes, then REDUCE the heat to 350 and bake another hour or so

Until the internal temp reaches 165.

Let it rest for about 10-15 minutes.

I put the potatoes in an hour before it was done cooking.

Serve, enjoy, savor.


I used Bard’s but I prefer New Planet. I don’t know how easy it is to find GF beer where you are, but there is only place within an hour of here that sells it and that is hit and miss….which is why you see a bottle, not a can in the picture. Here’s what we did. Wash and dry an empty can of regular beer. Hubby drinks the regular stuff so this was easy for us. Pour half a cup of the GF bottled beer into your glass, or drink it out of the measuring cup. Pour the rest of the beer into the can. Wala. GF beer in a can.

Pea soup…warm and comforting.

You probably think I have fallen off the face of the planet and to a degree it occasionally does feel that way. It has been a rough couple of months. After my grandmother passed away September 9, we flew to Portland, OR to help with the funeral and estate. On October 6 we lost our babies. Our twin sons were basically stillborn at 30 weeks. On October 8, Diva was diagnosed with Asthma and an allergy to dust and grass. She is handling it well though and is starting to breath better!

We realized that we have more support than we knew. For over a week we had people, some that we didn’t know all that well, offering to make us dinner. They went out of their way to accommodate our diet. I will be forever grateful but it has been WONDERFUL to get back into our own routine. I find I cope better when I am busy.

That being said we have gotten back into creativity in the kitchen. School has been a little slower, but we are catching up there as well. Lunches have always been the bane of my existence but I am getting better! Today’s menu was leftover soup and some ‘sandwiches’ but oh what leftovers! And the cute factor of the sandwiches. I have managed to misplace my camera in the last month or so….no pictures today but I will do my best!

I made Pea Soup last night, left it simmering on the stove while we tricked and treated so the kids (and us parents!) had a nice WARM meal at the end. Today, the children were very disappointed that there wasn’t more left over for lunch, they each only had one bowl, poor kids. So we combined that with ‘sandwiches’ made from peanut butter and jelly spread on corn tortillas and cut into cute little leaves courtesy of little metal cookie cutters.

As we settle more and more back into our pre- devastation lives I promise to be back here more often~~ Thanks for your patience!


  • 3 quarts water
  • 1 bag split peas
  • 1 ham bone, with meat still attached
  • 1 onion, diced
  • salt and pepper to taste
  • 2-3 dashes dried basil
  • 2-3 dashes dried oregano
  • 2-3 slices of ham, diced
  • 1 carrot, diced
  • 2 large potatoes, diced


In a large stockpot soak the peas in 2 quarts of the water for about 2 hours.

Add the ham bone, onion and spices. Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours.

Remove the ham bone and add ham, carrot and potatoes. Simmer another 30 – 40 minutes or until the veggies are soft. Take an immersion blender to the soup to blend the carrot and potatoes in. Don’t blend too much, a few turns through the soup in probably sufficient.

Serve and enjoy~