Grandpa’s Kitchen Pull-A-Part Dinner Rolls

Photo courtesy Allyson Kauwe, Grandpa’s Kitchen.

PullApartRolls_AllysonKauwe-1

This recipe uses one of my favorite products Grandpa’s Kitchen Bread Mix. When making this, you can use any gluten-free flour mix. This recipe I made is a variation from one of Grandpa’s Kitchen recipes, that I revised to be more diabetic friendly.

12 oz plain yogurt

2 eggs, slightly beaten

1/4 Cup Avocado Oil

2 1/4 C Grandpa’s Kitchen Bread Mix

1/3 Cup Oatmeal Flour

1 tsp Salt

3 tsp Baking Powder

1 Tbsp Monk Fruit Powder

1 Tbsp Yeast

Mix all dry ingredients in a mixing bowl. On lowest mixer speed, slowly add wet ingredients and incorporate with the dry ingredients and mix for five minutes until thoroughly mixed. Cover the dough and refrigerate for about 2 hours.

Grease hands well. With a 2-inch scoop, make dough balls, roll gently and place in a greased 9×13 pan. Let rise for 40 minutes or until rolls touch each other. Bake in preheated oven at 400 degrees for 20-30 minutes or until golden brown.

1 roll = 20 g carbs,  0 g sugar

You can find the original recipe on Grandpa’s Kitchen website.

Inspired Salmon Marinades

I admit I found this on YouTube on The Domestic Greek channel and thought this is worth a share. I have tried all of these recipes. Any variations I made are in color (parentheses). For your convenience I have listed below the recipes.

Orange Ginger Marinade

2 6-8oz salmon fillets

1 orange, zested and juice

1/2 tsp ginger, freshly grated

2 tsp honey

1 tbsp cilantro, chopped

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

In a small bowl, whisk together orange zest & juice, ginger, honey and salt & pepper to taste. Place salmon and marinade in a large zipper bag and allow to sit in the refrigerator for 20 minutes. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Greek Marinade

2 6-8oz salmon fillets

1 tsp dried oregano

1 tbsp dill, chopped

1/2 lemon, zest and juice

2 Garlic cloves, minced

2 tbsp Oil (I used Olive Oil)

Salt and Pepper to taste

In a small bowl, whisk together herbs, lemon zest & juice, garlic, oil and salt & pepper to taste. Add marinade and salmon to a large zipper bag and allow to sit for 20 minutes in the refrigerator. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Sweet & Spicy Marinade

2 6-8oz salmon fillets

1 cup pineapple juice

1 jalapeno, minced

1 garlic clove, minced

1 tsp cajun seasoning

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

In a small bowl, whisk together pineapple juice, jalapeno, garlic and cajun seasoning. Season with salt and pepper to taste. Pour marinade over salmon and refrigerate for 20-30 minutes. When ready to cook, add salmon to a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Maple Balsamic Marinade

2 6-8oz salmon fillets

1/4 cup Balsamic Vinegar

1/4 cup maple syrup

1 Garlic clove, minced

(I added 2 tbsp Olive Oil)

1 tsp thyme Salt and pepper to taste In a small bowl, whisk together balsamic, maple syrup, garlic and thyme. Season with salt and pepper to taste. Allow to marinate for 20-30 minutes in the refrigerator. Place on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes.

Chipotle Lime Marinade

2 6-8oz salmon fillets

1/4 cup Chipotle in Adobo sauce (I used Herdez Chipotle Peppers in Adobo Sauce)

2 Limes, zest and juice

1 tbsp Agave (I used Raw Honey)

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

Cilantro for garnish

In a small bowl, whisk together Chipotle in Adobo, Lime zest & juice and Agave. Season with Salt and Pepper to taste. Place Salmon in a large zipper bag and add marinade. Refrigerate for 20-30 minutes. Place marinated Salmon fillets onto a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.