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I am looking forward to learning new things!

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I like anything sweet so I guess my favorite is either chocolate or candy

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I like anything sweet so I guess my favorite is either chocolate or candy

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I like creating things so i´m excited to create things in design seminar :) Autumn Lily

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I use to have a baby blue jay his name was indigo but he past a away during last summer :( -Autumn Lily-

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https://www.delish.com/cooking/recipe-ideas/a26258249/homemade-ramen-recipe/

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Homemade Shoyu Ramen Comes Complete With Egg, Pork, And Spicy Garlic Oil

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I was born in Hawaii Honolulu

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Chicken nuggets and french fries

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Autumn Lily

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Chicken nuggets and french fries

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Autumn Lily

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one of my favorite animals

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i am looking forward to meeting new people and making different things

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this one of my family's favorite food

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I couldn't pick a favorite food  but it is mainly like fruit and Mexican food

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im alondra here is a picture of me.

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looking forward to hanging out with mrs. webb.

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thai food

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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.

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thai food

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colorado

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I am looking forward to learning new learning new things

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eggs

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Daisha Ortiz

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I am looking forward to creating some great food and becoming more passionate about cooking and the culinary world. Aaron Koso

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Aaron Koso

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Aaron Koso

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Using a simple fruit filling and homemade flaky pie crust, you can create adorable mini fruit galettes. These small free-form pies are easy to assemble, perfectly portioned, and can be made with a variety of delicious fillings. The recipe is easy to halve if needed and they're fun to serve as an alternative to larger pies and galettes!
Complete with a flaky golden brown pie crust, juicy berry filling, and crunchy coarse sugar on top (optional but so good!!), these mini fruit galettes are a treat any time of year. But I especially love them as the weather heats up and we can take advantage of the season's freshest flavors.

Galettes are free-form pies. I like to call them "lazy pies" because there's no complicated shaping involved. Just as delicious + awesome as pie, but there's no weaving, crimping, trimming, or any of that meticulous business. (I know that's appreciated. Galettes are easy!) I usually stick to full size galettes- like my Blueberry Peach Frangipane Galette, Strawberry Peach Galette, or Salted Caramel Apple Galette - but smaller tarts have their benefits. I know you'll happily agree!

Why Make Mini Fruit Galettes?

easier than a full pie or galette

no complicated shaping

fun to make

customizable fruit fillings

quicker than a full pie or galette

recipe is easy to halve

Mini Fruit Galettes Video Tutorial

By the way, I have a new YouTube channel! We're transferring everything over to this new channel and updating it daily, so make sure you subscribe. 🙂

Mini Fruit Galettes Recipe Ingredients

1. Pie Crust: Don't skimp on flavor and texture- make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. You need flour, salt, butter, shortening, and water. Unlike a full size galette where you only use 1 pie crust (half of the recipe since it yields 2 crusts), you use both crusts here. Very convenient! You could also use my all butter pie crust or the buttermilk cornmeal crust I use for my mixed berry galette. (Double it so you have 2 crusts.) If you can't make your own, store-bought pie crust works in a pinch.

2. Fruit: I recommend using berries or at least some berries in the fruit filling. Fresh fruit is best, though you can use frozen in a pinch. See my recipe note as well as the alternate fruit fillings listed below.

3. Cornstarch: Cornstarch helps thicken the filling.

4. Granulated Sugar: A little sugar sweetens the filling.

5. Lemon Juice or Vanilla Extract: Use either!

6. Milk (for brushing): For golden crusts, brush them with a little milk before baking.

A quick overview of the ingredients you need:
Overview: How to Make Mini Fruit Galettes

1. Make pie dough: Pie dough needs to chill for 2 hours before it's useable, so I always recommend making it the night before.

2. Make the filling: I like to mix the filling ingredients together before I start shaping the crusts. That way it's ready and the shaped dough isn't just sitting there- remember, pie dough loves being cold. Chill the filling in the refrigerator as you work on the dough.

3. Roll out pie dough & cut into small circles: Use a 5.5 - 6 inch round cookie cutter. This is a pretty big and unusual size, so if you don't have one, use the the same size rim of a mixing bowl instead. That's what I do! Or use a ruler and cut circles with a sharp knife. Re-roll the dough scraps until all the pie dough is used. You'll have about 5 from each crust (10 total). Work quickly because the dough becomes delicate the longer it sits at room temperature. Arrange rounds on lined baking sheets.

4. Fill & assemble: Spoon about 1/4 cup of filling into the center of each dough round. Gently and tightly fold the edges up over the filling, leaving the very center exposed. Make sure the mini galettes are tight and compact so they don't unfold themselves or lose shape while baking.

5. Chill: The most important step in this recipe is to chill the assembled galettes before baking. Brush the dough edges with a little milk, top with coarse sugar and/or sliced nuts if desired, then chill in the refrigerator for at least 20 minutes and up to 4 hours. Without chilling, the mini galettes will lose their shape.

6. Bake until the crust is browned: These are so much quicker to bake and cool than a full pie or galette.

Some step-by-step photos:
Optional: Before chilling and baking, dress up your galettes! Sprinkle the assembled crusts with coarse sugar. I used Sugar in the Raw. The sugar adds a lovely crunch, but you can skip it if desired. I also sprinkled some of the galettes with sliced almonds. Any nut works, but this is also optional.

Fruit Filling Ideas

Use 2 and 1/2 cups of fruit in the filling. You can pretty much use any fruit. Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot dry as much as you can before using. Here are my favorites:

1. Mixed Berries: Use any combination of mixed berries for a total of 2 and 1/2 cups. I used 1 and 1/2 cups strawberries and 1 cup blackberries. I recommend slicing strawberries as I did in these photos so they're flatter slices and you can layer more into each.

2. Single Berry or Dark/Sour Cherries: Use 2 and 1/2 cups of one berry such as strawberries, blackberries, or blueberries. Or use dark or sour cherries. Avoid using all raspberries. Instead, combine them with other berries. They're particularly juicy on their own.

3. Apple, Peach, Pear, Plum (or combination): Use 2 and 1/2 cups of 1/8 - 1/4 inch thick slices. If the slices are particularly long, cut them in half. Feel free to use brown sugar in the filling and/or add a little cinnamon or other spice you enjoy.

4. Banana: I've tried this! Use 2 and 1/2 cups of sliced banana. No need to mix with cornstarch unless you are using banana and another fruit listed above. Add a dash of cinnamon, the lemon juice (to prevent browning), and use brown sugar instead of granulated sugar.

Serve the mini galettes plain or with ice cream, whipped cream, or even salted caramel drizzled on top. Have fun customizing your own!

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Mini Fruit Galettes (Recipe + Video) | Sally's Baking Addiction

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Using a simple fruit filling and homemade flaky pie crust, you can create adorable mini fruit galettes. These small free-form pies are easy to assemble, perfectly portioned, and can be made with a variety of delicious fillings. The recipe is easy to halve if needed and they're fun to serve as an alternative to larger pies and galettes!

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Aaron Koso

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born in loveland:) Aaron Koso

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This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. The soft pretzel dough only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!

Homemade soft pretzels are nothing new around here because this recipe has been a reader favorite for years. The dough requires just 6 ingredients and there's hardly any rise time, so not only are these easy, they're pretty quick too. In fact, I remember feeling pleasantly surprised at the ease and speed the first time I made them-it took us only 30 minutes to make 1 batch! Over the years, I've added a smidge of melted butter to the dough for improved flavor. Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. We do it every time now. It's worth it!

We've also made them soft pretzel bites, soft pretzel knots (with various toppings), jalapeño cheddar pretzels, and soft pretzel rolls from this simple dough. We've also jazzed them up as crab pretzels. There's no wrong way to shape a pretzel, but let's stick with tradition today. I promise you'll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. Even if you have zero skill in the kitchen, you can make these homemade soft pretzels.

STEP BY STEP PHOTOS

Let's chat about the dough. You need the simplest, most basic ingredients possible and I guarantee each one is in your kitchen right now. Warm water, 1 packet yeast, melted butter, brown or regular granulated sugar, salt, and flour.

Let the yeast foam in the warm water for a few minutes, then add the rest of the ingredients and mix. You can use a stand mixer fitted with a dough hook attachment, a hand mixer, or-like you'll notice in the video below the recipe-no mixer at all. Work with what you have in the kitchen.

Guess what? You don't have to wait to let this dough rise. YES! Well, we'll let it rest for 10 minutes while you get the baking soda + water boiling on the stove but that's it. Don't have any patience? This is the recipe for you. By the way, did you know that some pretzel recipes call for rising overnight? They're remarkable pretzels but I'm satisfied with this ultra quick dough!

How to Shape Homemade Soft Pretzels

Now it's time to shape.

Roll 1/3 cup of dough into a long 20-22 inch rope.

Twist the ends and bring the ends down. That's a pretzel!

Now drop the pretzels into the boiling water + baking soda. Let them boil for 20-30 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular size soft pretzels, so I use 2 baking sheets. 6 on each.

Sprinkle with salt and bake in a hot oven. That's it, you're done.

And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce.

Easy Homemade Soft Pretzels

Description
This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious! The dough is a family recipe and only needs to rest for 10 minutes before shaping. The quick baking soda boil gives the pretzels their traditional flavor. Make sure you watch the video for how to shape pretzels!
Baking Soda Bath (See Recipe Note)

1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.

2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)

3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (about 75g each).

5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.

6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.

7. Bake for 12-15 minutes or until golden brown.

8. Remove from the oven and serve warm with spicy nacho cheese sauce.

9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.

Notes

1. Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well for up to 3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking.

2. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl | Wooden Spoon | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pizza Cutter

3. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don't have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk.

4. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren't doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.

5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

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Easy Homemade Soft Pretzels - Sally's Baking Addiction

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How to make easy homemade soft pretzels in less than 45 minutes. Don't forget the easy spicy cheese sauce!

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I'm looking forward to learning how to follow recipes because I always forget ingredients- carter leben

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I'm looking forward to learning how to follow recipes because I always forget ingredients- carter leben

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If you're a fan of French onion soup and have made it at home before, you'll probably notice two things immediately.

1. We use white wine instead of red wine-or sherry.

2. We use a combo of chicken stock + beef stock.

The results are a slightly sweeter, but just as addictive take on the classic. We like ladling the soups into ramekins, topping each serving with bread, and melting the cheese right on top of the soup, under the broiler. The top gets super crispy and bubbly, and the bottom softens slightly, making it easy to dig into.

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This French Onion Soup Has Two Very Surprising Ingredients

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If you're a fan of French onion soup and have made it at home before, you'll probably notice two things immediately. We use white wine instead of red wine-or sherry. We use a combo of chicken stock + beef stock. The results are a slightly sweeter, but just as addictive take on the classic.

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I am looking forward to eating lots of food

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toad

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This Cafe Rio Sweet Pork recipe is full of delicious sweet flavor! It goes perfectly in burritos, tacos, salads and so much more. We like to eat it with a tortilla on a plate then topped with lettuce, black beans, rice and cilantro ranch dressing!
I already know what you're thinking. Does the food blog world really need another Café Rio recipe? Well, my answer is YES. A big fat huge YES because this Cafe Rio Sweet Pork recipe is phenomenal, and I don't throw that word around too much. 🙂

My hubby is the biggest sweet pork fan. Every single time we eat at Café Rio, he orders the sweet pork salad. He just loves it. I usually order the fire-grilled chicken, but I always seem to ask Kale if I can have a bite of his! haha.

About 2 years ago I started making the sweet pork at home, and it just never tasted right. So I've been experimenting with different versions and this one is the one we feel tastes closest to the real thing. It is so sweet, so delicious. It literally melts in your mouth. There's no need to marinate the pork, like other recipes. I skipped out on doing it this time, and I could not tell a difference at all.

This pork is SO flavorful! It's perfect in burritos, tacos and salads. We love to place a tortilla on a plate, then top it with black beans, rice and the sweet pork, just like Café Rio does. Try this Creamy Cilantro Dressing to pour over the top. It is heaven!

MORE PORK RECIPES YOU MAY LIKE:

Cafe Rio Sweet Pork

Author Life in the Lofthouse

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Cafe Rio Sweet Pork - Life In The Lofthouse

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This Cafe Rio Sweet Pork recipe is full of delicious sweet flavor! It goes perfectly in burritos, tacos, salads and so much more. We like to eat it with a tortilla on a plate then topped with lettuce, black beans, rice and cilantro ranch dressing! I already know what you're thinking.

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I am looking forward to bake some tasty stuff with the lads

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I'm just looking forward to being creative and doing fun projects!

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I'm just looking forward to being creative and doing fun projects!

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Addison T

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Get Simple Chicken Soup Recipe from Food Network

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I'm excited to see new recipes and cook new things.

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I'm excited to see new recipes and cook new things.

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cassidy

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cassidy

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Soft pretzels are so much easier than you think. This recipe will take you little time and effort. Top them with salt, cinnamon-sugar, and dunk in your favorite pretzel dips.

I always thought homemade pretzels were time consuming, an arduous task, an impossible recipe to master, and quite honestly... a headache to make. Needless to say, I was pleasantly surprised when my husband and I began our pretzel making journey at 8pm one evening... and ate them fresh from the oven by 8:30pm.

Today I'm sharing a homemade pretzel recipe taking you less time than it takes to get a fancy manicure. Less time to cool a cupcake. I make a lot of cookies and it's safe to say that these pretzels are SO much easier than any cookie I've ever made. A homemade pretzel recipe that very simple... you'll wonder why pretzel making seems so hard.

There's no mixer required and all of the 5 (yes, 5!!) ingredients are probably sitting in your pantry right now. Except for the water, which shouldn't really count as an ingredient, right?!

Let's begin our quick little pretzel making journey, shall we? First, you're going to stir a packet of yeast into a bowl of warm water - 1.5 cups of water to be exact. Do not be afraid of yeast! You are not waiting for any dough to rise in today's recipe. It's simply another ingredient, like adding salt or sugar. Not so bad, right?

Give the water and yeast a nice mix around in the bowl. There will be some yeast lumps floating around. Next, add a bit of sugar and salt. Mix by hand. No electric mixer required to make this pretzel dough.

Next, stir in your flour. If you've been counting, that's the fifth and final ingredient. Use 3 cups of flour at first. I used 1 cup of whole wheat flour and 2 cups of all-purpose flour.

As I mixed the dough, I added about 3/4 -1 cup more of all-purpose flour. Keep adding flour until the dough is no longer sticky. Poke the dough with your finger - if it bounces back, it is ready to knead.

Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With the floured surface, I ended up using about 4.25 cups of flour total.

Time to roll. No rolling pin required! Just your hands and a sharp knife. Cut ball of dough into 1/3 cup sections. Honestly, this measurement does not have to be exact. Use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you. My pretzels were standard size, like the frozen soft pretzels you buy from the store, and I used 1/3 cup of dough for each pretzel.

Roll the dough into a rope. As even in diameter as you can get it. My ropes were twenty inches long. Again, this measurement will depend on how large you want the pretzels. Shape the pretzel. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. You all know what pretzels look like, but see my video on how to shape soft pretzels. (That post is a little more detailed than this one and the dough includes a little butter for that Auntie Anne's style taste!)

At this point, you can go ahead and dunk your pretzels into a baking soda/boiling water bath. I did it for these soft pretzels. This step takes a bit more time and I didn't use it for the pretzels you see here. Doing that step will create that iconic golden brown exterior and pretzel taste. But again, you can skip it because you'll be broiling the pretzels for a quick 5 minutes.

Time for an egg wash. I hardly count this as an ingredient. Simply beat an egg, pour it into a shallow bowl or pie dish, give the shaped pretzel a nice bath (both sides) and sprinkle with salt. I used coarse sea salt - the kind you fill your grinder with. You could also use pretzel salt or cinnamon sugar.

(See below for a cinnamon-sugar soft pretzel photo and how-to!)

As the pretzels bake, watch the pretzels rise, expand, and get all puffy in the oven! Turn the oven to broil for the last 5 minutes to get the tops nice and brown. Only do this step if you did not do the baking soda bath I mentioned a few paragraphs above. Be sure to watch them closely in this step because you don't want them to burn.

*A preliminary note: Most of the photos in this post show a pretzel made with half all-purpose flour and half whole wheat flour. The picture above show the pretzels made with strictly white flour (no whole wheat flour). They are lighter in color and a bit fluffier. We like them both ways though!

30 Minute Homemade Soft Pretzels
Keywords: homemade soft pretzels

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30 Minute Soft Pretzels - Sally's Baking Addiction

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An easy and quick recipe for homemade soft pretzels. Have soft pretzels at home in only 30 minutes!

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You'll never believe this luxurious, creamy peach frozen yogurt literally takes less than 10 minutes to make. It's fast, easy and healthy!
This super delicious, super fast, super simple peach frozen yogurt is our latest go-to summer treat. My kids think they're indulging in a gourmet, decadent ice cream; little do they know, it's actually called frozen yogurt and it's good for them (no comment on how they should probably get out more).

Using ripe, sweet fruit is key so you can get away with only 1/4 cup of sweetener for the entire batch (so use good-quality frozen fruit or freeze your own fresh peaches).

After that, it's lowfat yogurt and a touch of fresh lemon juice. Simple, right?

And when you taste the creamy luxuriousness that happens after only six minutes of work (ok, seven minutes if you open frozen bags of peaches reeeeaaalllyy slowly), you'll be eating it nearly every day like we are.

We've also tried strawberry and blueberry, both delicious, but peach is still our fave.

There probably aren't many household chores I loathe more than cleaning up and washing my food processor - the very thought usually has me weeping - so if it's any indication, I've willingly pulled out The Beast (even humming sunshiney songs under my breath whilst doing so) in order to make this frozen yogurt happen. Often.

It just kills-me-in-a-good-way to have such a delicious, fast and healthy option for a sweets fix.

Then I don't feel so guilty when a fistful or three of dark chocolate chips unexpectedly finds it's way into my mouth at 2:07 p.m. every single solitary day.

Recipe Source: adapted slightly from by way of (I increased the agave nectar by a tablespoon and reduced the lemon juice slightly)

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Peach Frozen Yogurt {Quick, Easy, Healthy}

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You'll never believe this luxurious, creamy peach frozen yogurt literally takes less than 10 minutes to make. It's fast, easy and healthy! This super delicious, super fast, super simple peach frozen yogurt is our latest go-to summer treat.

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creating and learning things about interior design

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Brianna Eslinger

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The Best Chewy Chocolate Chip Cookies Recipe by Tasty

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There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor.

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I am looking forward to baking and trying new recipes

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Zach Koopman

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I am looking forward to getting creative in this class and learning new things this semester. -Adri Orrock

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i am exited to be able to use my creative brain in design seminar

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I've been on a quest for the perfect gluten free sesame chicken recipe. My husband had been suffering from migraines for years. We've finally figured out that going gluten-free almost completely eliminates them. As a result, I've been playing around with a lot of gluten-free dishes. One thing we missed was the occasional Chinese take-out. Sesame chicken has always been a favorite with all three of us.

I played around with a few different recipes and different "breading". I finally figured out that for us the best combination is using boneless, skinless chicken thighs and corn starch. The corn starch is gluten-free and gives a light, crispy coating on the chicken. The chicken thighs stay moister and have more flavor than chicken breast, or tenderloin chunks.

Even with the chicken thighs this doesn't seem like a particularly frugal recipe, especially the first time you make it. Gluten-free soy sauce is higher than the regular kind and you need a little sesame oil and sesame seeds. The good news is that all three of these condiments will last you for quite some time and many more batches of sesame chicken. I love topping it with a little sliced green onion, but while tasty, that's entirely optional. I grow some in my garden which makes it easy and frugal to have on hand.

I serve this sesame chicken over white rice with a side of steamed broccoli. It's always a big hit. Leftovers are delicious for lunch the next day, but don't expect that to happen often. Ours is usually gone after dinner. Yep, it's that tasty.

Serve over hot cooked rice with a side of steamed broccoli. I sprinkle thinly sliced green onion and more sesame seeds on top as a garnish of sorts.

The key to this dish is the sesame oil and sesame seeds. You can find them in the Asian section of your local grocery store. The sesame oil can be a bit pricey, but you'll only use a small amount each time you make this dish. Well worth it.

Want to pin this recipe? Here's another pretty picture of the sesame chicken, perfect for Pinterest.

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

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Gluten Free Sesame Chicken - Hillbilly Housewife

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I've been on a quest for the perfect gluten free sesame chicken recipe. My husband had been suffering from migraines for years. We've finally figured out that going gluten-free almost completely eliminates them. As a result, I've been playing around with a lot of gluten-free dishes.

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I am from grand junction colorado.

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I'm looking forward to learning new recipes and cooking with my friend.