Gordon Recipe Blog

Cranberry Holiday Cake

Posted by Rose Papp on Wed, Jan 11, 2017 @ 05:00 PM

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What you'll need for ingredients:

3 Eggs                                                                                                    2 Cups Sugar

¾ Cup butter, softened                                                                 1 teaspoons vanilla

2 Cups all-purpose flour *                                                            120z fresh cranberries

 

*Gluten free substitution

1 ¼ cup brown rice flour                                                                ½ cup potato starch

¼ cup tapioca starch                                                                       1 teaspoon xanthan gum

 

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How to prepare:

Preheat oven to 350 degrees.

With a mixer, beat the eggs with the sugar until thickened and light in color, about 5 – 7 minutes. The mixture should almost double in size.  The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.  Add the butter and vanilla, mix two more minutes. Stir in the flour until just combinded. Add the cranberries and stir to mix throughout.

Spread in a buttered 9 x 13 pan. Bake for 40 – 50 minures, or until very lighly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small pieces.

Enjoy!

Tags: Cooking, baking, cranberry, holiday cake

A Very Healthy Chicken Pesto Veggie Recipe

Posted by Sue Shiels on Thu, Aug 04, 2016 @ 11:53 AM

This is a very simple (one pan) recipe that is delicious and oh-so healthy.  You only need a Vegetable Spiralizer and one pan!!

 

Ingredients:file9561343232720.jpg

1)      Two boneless chicken breasts

2)      Two small zucchinis

3)      Two small summer squashes

4)      One large tomato

 

To prepare:

1)       Cut up the Chicken Breasts and marinade them with 2 tablespoons of Pesto

2)       Use the Spiralizer on the thick side to “slice” the zucchini and summer squash.  Cut the lengths in half

3)       Cut up tomato in chunks

 

To cook:cherry_tomatoes4.jpg

1)      Heat olive oil in large skillet

2)      Cook chicken thoroughly

3)      Toss in all vegetables and cook until tender

 

Enjoy:

1)      Meal goes from skillet to plate in less than 15 minutes

2)      Enjoy a little shredded Parmesan Cheese on top

 

 

To find out more about what we can do for you, get a quote, CALL US at (781) 659-2262

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Tags: zucchini, pesto, chicken recipe, healthy, tomato, easy meal, summer squash, spiralizer

Sweet Potato & Spinach Pie

Posted by Sue Bird on Thu, Jul 28, 2016 @ 01:53 PM

To make a delicous and easy pie:

Take 2 medium size Sweet Potatoes & slice thin (a mandolin will come in handy).

Place slices in a lightly greased pie dish to make a crust and bake at 350 degrees for 20 minutes.

 

Stir in frying pan:

1 Tbsp oil

½ onion sliced

1 bag baby spinach

 

In bowl, mix:

½ Cup milk

½ tsp salt

¼ tsp pepper

¼ tsp red pepper

2 egg whites

4 eggs

 

Place spinach mix in sweet potato pie shell, then pour egg mixture in slowly and sprinkle 1.5oz of feta cheese (or cheese of your choice) on top.   Bake 35 minutes at 375 degrees.

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To find out more about what we can do for you, CALL US at (781) 659-2262

Or follow us on any of our social media pages. 

 

Tags: easy, spinach, recipe, summer recipe, pie, andrew g gordon insurance, sweet, potato

Chicken topped with Pesto and Tomato Recipe

Posted by Sue Shiels on Wed, Dec 30, 2015 @ 03:00 PM

This is a great recipe to make a delicious chicken topped with tomato and pesto for any occasion. 

 

Prep time is about 5 minutes and bake time is about 40 minutes. chickenpestodish-1.jpg

Ingredients:

 Two boneless chicken breasts (more if you have more mouths to feed) cut into long strips about 1” wide

Pesto sauce

Tomatoes cut into thick slices

Grated mozzarella (or whatever cheese you have in the fridge)

 

Preparation:

1. Preheat oven to 400 degrees.

2. Place chicken pieces next to each other in a baking dish.

3. Spread pesto sauce on top of chicken.

4. Cover the chicken with the sliced tomatoes.

5. Sprinkle with the grated cheese (as much or as little as you want).

 6. Bake for 35-40 minutes. 

ENJOY! Check out our website for more recipes!

Recipe Blog

Sue_Shiels.jpg

 

Pumpkin Crunch Cake Recipe

Posted by Sue Bird on Wed, Dec 30, 2015 @ 02:00 PM

This is a great and easy recipe to make a delicious pumpkin crunch cake!

 

Ingredients:pumpkin1.jpg

1) 15 oz can pumpkin puree

2) 12 oz can evaporated milk                                     

3) 3 eggs

4) 1 ½ Cups sugar

5) ½ tsp salt

6) 1 ½ tsp cinnamon

7) 1 box yellow cake mix

8) 1 Cup chopped pecans

9) 1 Cup butter/margarine melted

 

Directions:

1) Pre-heat oven to 350 degrees.  

2) In large bowl, whisk together pumpkin, milk, eggs, sugar, cinnamon and salt. 

3) Pour the mix into a greased 13 x 9 dish.

4) Layer dry cake mix evenly on top of pumpkin mixture.  

5) Sprinkle pecans on top of cake mix.

6) Drizzle melted butter evenly over top.

 7) Bake 50-55 minutes until golden brown.

 

Enjoy!! Check out our website for more recipes!

 Recipe Blog

Susan_Bird.jpg

 

Zucchini Boats Recipe

Posted by Sue Shiels on Thu, Aug 20, 2015 @ 09:43 AM

Zucchini_boat_recipe_Andrew_G_Gordon_Inc_InsuranceThis is a great and easy recipe to make to use all those zucchinis and tomatoes that are ripening in everybody’s gardens this time of year!!
 
Ingredients:
 
1)      Zucchini
2)      Grape or Cherry tomatoes
3)      Mixture of Crushed garlic, olive oil, salt, and pepper
4)      Bread crumbs
5)      Mozzarella cheese
6)      Grated parmesan cheese
 
Preparation:
 
1)      Cut the zucchini in half lengthwise; trim a little off the bottom so it sits in baking dish
2)      Scoop out the center
3)      Brush this surface with the garlic/olive oil mixture
4)      Cut tomatoes in half and arrange in zucchini
5)      Sprinkle with bread crumbs
6)      Bake for about 30 minutes in 350 degree oven
7)      Remove and place mozzarella in between the tomatoes
8)      Put in broiler until golden and bubbling
9)      Remove and drizzle with olive oil and sprinkling of parmesan cheese
 
ENJOY!! Check out our website for more zucchini recipes!

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Sue_Shiels

Chocolate Zucchini Bread Recipe

Posted by Rose Chruney on Wed, Aug 19, 2015 @ 09:37 AM

For those of you that had a garden this year with zucchinis.  Here is a delicious recipe to use up those zucchinis.

Chocolate_zucchini_bread_recipe_Andrew_G_Gordon_Inc_Insurance_MACHOCOLATE ZUCCHINI BREAD

Ingredients:

2 (1 ounce) squares unsweetened chocolate                      1 teaspoon vanilla extract

3 eggs                                                                            2 Cups flour

2 Cups white sugar                                                          1 teaspoon baking soda

1 Cup vegetable oil                                                          1 teaspoon salt

2 Cups grated zucchini                                                     1 teaspoon cinnamon

¾ Cup semisweet Chocolate chips

 

Directions:

  1. Preheat oven to 350 degrees. 
  2. Heavily grease 2 9 x 5 inch loaf pans
  3. In a microwave-safe bowl, microwave chocolate squares until melted
  4. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate
  5. Stir well
  6. Stir in flour, baking soda, salt and cinnamon
  7. Fold in the chocolate chips
  8. Pour batter into prepared loaf pans
  9. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean

Recipe Blog

Rose_Chruney

Rice with Peaches Recipe

Posted by Sue Bird on Tue, Aug 18, 2015 @ 09:30 AM

Rice_and_peaches_recipe_Andrew_G_Gordon_Inc_InsuranceRice with Peaches

 

2 cups brown rice, cooked (use instant to save time)

1 medium peach, sliced – I used 2

1 green bell pepper seeded and chopped –I used the little red and green peppers

1 cup celery

Salt & pepper to taste

½ tsp onion powder

¾ - 1 cup of  Honey Dijon fat free dressing

 

It’s peach season and this is a great recipe to have hot or cold. Check out our blog for more summer recipes!

 Recipe Blog

Susan_Bird

Blueberry Zucchini Bread

Posted by Rose Chruney on Tue, May 19, 2015 @ 02:30 PM

3 eggs, lightly beaten                                    1 teaspoon salt

1 cup vegetable oil                                        1 teaspoon baking powder                         

3 teaspoons vanilla extract                            ¼ teaspon baking soda

2 ¼ cups white sugar                                    1 Tablespoon gound cinnamon

2 cups shredded zucchini                              1 pint fresh blueberries                

2 cups all –purpose flour

 

Blueberry_zucchini_bread_recipe_from_Andrew_G_Gordon_Inc_Insurance1. Preheat oven to 350 degrees. Lightlty grease 4 mini-loaf pans.

2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in zuccini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.  Cool 20 minutes in the pans, then turn out onto wire racks to cool completely.

 

OPTIONAL CRUMB TOPPING

2/3 cup floor                                                 ½ cup white sugar

½ cup brown sugar                                        ½ cup chopped walnuts

1 teaspoon cinnamon                                    1 stick softened butter

 

Mix altogether and sprinkle all over the tops of the loaves before baking.

With summer coming upon us, there will be plenty of fresh blueberries and zucchini! 

Recipe Blog

Rose_Chruney

Easy Lemon Smoothie

Posted by Sue Bird on Fri, Apr 24, 2015 @ 01:43 PM

An_easy_lemon_smoothie_and_other_recipes_from_Andrew_G_gordon_IncEasy Lemon Smoothie

 

1 cup coconut milk          

Zest of 2 lemons

¾ cup mango chunks, frozen

½ scoop protein powder, vanilla flavored

 

Mix all ingredients in blender til smooth!

Recipe Blog

Susan_Bird

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