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Seared Sea Scallops in Vermouth Cream Sauce

If you live in the Midwest, you might have been rejoicing yesterday as your kids went off to school as the week has started in a “back to normal” routine – unlike last week, and the record number of consecutive days off! Below is a photo of the HIGH temperature last week Thursday. Our weekly grocery shop happened yesterday morning (Monday Morning Metcalfes Run) and I decided NOT to take a list. This was not a mistake, I wanted to grocery shop with an open mind, letting the creativity flow (lets be honest, this is not how I normally shop, but I was in a cooking rut, so new ideas…
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Nourished Festival (GFAF)

Hello friends! We are so pumped to see that Nourished Festival (formerly known as GFAF, Gluten Free, Allergy Friendly) is going to be in our neighborhood this year! If you’re a Midwesterner, get ready – this year’s conference is in Schaumburg, IL, on June 1 – 2, 2019. Nourished Festival is the largest gluten free, allergy free and special diet festival in the United States. Conferences like this are so exciting because it’s such a great opportunity to network, sample new products and learn about emerging technologies in this ever changing industry. Let me mention our favorite part again. SAMPLING NEW PRODUCTS. Just peeking at the Nourished Festival site today,…
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Unicorn Frosting

If you saw our IG live yesterday, you may be wondering about that colorful unicorn hair we topped our cupcakes with. We watched a few tutorials on piping multi-colored swirls, and this is how we did it. Prep: Set aside a large 18″ piping bag and 1M Wilton star tip from your piping kit. You’ll also need to have your cupcakes wrapped and ready near your piping station. One long piece of clear celophane, about 2 feet long, neatly placed on your counter top near your piping station. You’ll be placing all three colors of frosting on here before placing the entire thing into your piping bag. Step 1. Make a…
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Nutfree Unicorn Birthday

If you’re new to Nutfreemomblog, WELCOME! Thank you so much for stopping by! I hope your weekend was full of love and laughter and that your Monday has started off with GOOD VIBES ONLY! Over the weekend, we had a lot of discussion about this year’s Birthday cake for Miss. Chloe! Unicorns are all the rage right now – and obviously that is where our conversation led yesterday.  Of course we have unicorn cupcake wrappers and a cake ahead! Here are the cupcake wrappers we selected for our nutfree classroom treat. We ordered them from Amazon and the link is below if you have a uni lover in your life 🙂…
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Sweet Banana Bars

Two great things that go great together, banana bread and frosting. Typically I do not frost items that we eat for breakfast; however, I was in a pinch and needed a quick dessert. Frosting a banana bread that I had already made was the perfect, time-saving idea. And here is the recipe. Ingredients   1/2 cup butter, softened (unsalted) 2 cups sugar 3 large eggs 1-1/2 cups mashed ripe bananas (about 3 medium) 1 teaspoon vanilla extract 2 cups all-purpose flour (King Arthur) 1 teaspoon baking soda pinch of salt Frosting 1 package (8 ounces) cream cheese, softened (Kraft)  1/2 cup butter, softened 4 cups confectioners’ sugar 2 teaspoons vanilla…
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Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.” I know. Food in the car. UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car. This week we have grapes,…
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Happy New Year!

At the end of December, we put our planner away and the to-do lists aside and just focused on enjoying time with family and friends. The past 2 weeks have been wonderful; we had a chance to reconnect and recharge. However, we are ready to get back into a routine! Thank you for hanging in there while we took a short break. This next year will be full of new experiences and new recipes that we are so excited to share with you here! Before we dive back into recipes – and food allergy friendly finds – we want to talk about some kitchen basics. Food safety is a priority…
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The Best No-Bake Fudge

Cooks Country is a new magazine we decided to pick up at the grocery store last week. We liked it because it’s an oversized magazine. The images for the recipes are huge and lets be honest, the photos are the best part! We found an amazing fudge recipe and made it not once, but twice! WE plan to make it one more time since it’s so easy and extremely tasty. [wpvideo J8kKE2EY] Ingredients 3 cups packed brown sugar 12 tbsp unsalte butter, cut into 12 pieces 2/3 cup evaporated milk 1/2 tsp salt 12oz bittersweet chocolate, chopped (we used Artisan Kettle bars, and you dont even need to chop, they…
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Christmas Chili

It’s that time of year where we want and need a good meal, but our schedules are over flowing with activities and a good meal is hard to come by.  However, this recipe is basic and you can find it on the back of your McCormick White Chicken Chili season packet. We named it Christmas Chili because of the red and green bell pepper that we added. This meal is ready in under 20 minutes. Get ready! Ingredients 1 large frying pan with high sides 1 pound of organic chicken, cubed 1 tbsp oil salt and pepper for chicken on both sides 1 red bell pepper, diced 1 green bell…
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Sheet Pan Steak Fajitas

Who likes easy dinner clean up?! *Raises Hand* Perfect recipe for weeknight cooking! Especially if you have tiny steak lovers! However, I would HIGHLY recommend grilling the flank steak over putting it under the broiler. The broiler worked fine, if you cook it 1-2 minutes on each side. However, it can easily become chewy and tough in a matter of no time. Flank steak is not cheap. For a little over one pound, we paid almost $12.00. This steak is delish, but you need to be careful in how you cook it. This recipe was good – and the kids did eat all of their food. But watch that steak!…
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Berry Good Chocolate Cake

The LAST issue of Cooking Light Magazine has this lovely cake recipe as it’s cover + feature for December. I’m so sad to see this magazine come to a close. This has been a staple in our home for many years. However, like with many things that have happened this year, when one door closes, another one opens. I’m excited to see Cooking Light Magazine’s sister, Eating Well Magazine. Eating Well will continue to have some of the features of Cooking Light Magazine. Cooking Light will continue as an online pub, much like the rest of the industry. Bitter Sweet. As a jornalism major in college, print was my all-time…
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Pumpkin Mousse

A few years ago I made a pumpkin mousse instead of a pie for Thanksgiving, and it was wonderful. Since many of us don’t really care for pie crust, I decided to bring out this old recipe once again. It’s been a while, and if you follow my Instagram, you saw that I royally messed up this super simple recipe! Ended up fixing it and it turned out fine. Here is how to make it. Ingredients 1 (15oz) pumpkin 3 cups heavy cream 3/4 cup super fine sugar 1 tsp pumpkin pie spice 1 tbsp vanilla extract Ginger snap cookies for garnish, or graham crackers Whipped cream or vanilla ice…
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Haricots Verts Casserole

Just a little twist on the classic green bean casserole – a staple at Thanksgiving tables tomorrow. Ingredients 11 x 7 baking dish + non stick spray 12oz haricots verts 2 tbsp canola oil 3 cups sliced mushrooms 1/2 cup chopped onion / shallot 1 tbsp flour 1 cup unsalted chicken stock / vegetable stock 2 tbsp heavy cream salt and pepper 3 tbsp parmesian reggiano, grated 1/4 cup panko bread crumbs Directions Trim and blanch the haricots verts and place in the baking pan. Heat 2 tbsp oil in a large skillet over medium hi heat Add the 3 cups of mushrooms and the onion or shallots. Cook until…
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Pumpkin Spice Latte Bread

If you’re really looking to spice it up this Thanksgiving, this bread is the answer. We love breads because they travel well – no worrying if your pie plate is safe in the trunk, or on so-and-so’s lap, or if your crust is done perfect and not gooey in the middle. Lets be honest, we don’t even like the crust! So really, just make something that is super flavorful for Thanksgiving dessert. A homemade bread pulls double duty, too. It’s flexible. Well, I guess pie is too. But bread can be served with coffee or milk any time of day. You can warm it, or eat it ala mode, or…
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