entertaining Archives - Mamma's Cooking

Grilling Gluten-Free Pizza Dough

Grilled pizza is phenomenal! Once you grill pizza, you will not want to cook it any other way. I’ve been known to even grill a frozen pizza.

Our new favorite gluten-free dough is from Sal’s Pizza. It is gluten-free, dairy-free, soy free and nut free. I’m not getting paid for praising them, it is my own opinion and what I actually feed my family.

Sal’s GF dough is just like non-GF pizza dough, but slightly more finicky. It is better to handle than all the other GF doughs I have tried. It is pliable enough to be rolled out and moved to a sheet pan. As the directions on the packaging state, you just need to put some cornmeal down on the pan, so the dough doesn’t stick. One ball of dough will make two 14 inch pizzas.

I recently discovered an easier way to cook the dough on the grill. Have you ever tried to grill pizza dough, throw it on the grill and it folds up and sticks to the grill surface? I have. Many times. This method has revolutionized my pizza grilling. No more folded dough on the grill!

I start by placing the sheet pan with the dough on it, directly on the grill. Close the grill and cook until bottom of dough is firm and no longer sticky.

Then I take the pans off the grill and spray the top of the dough with cooking spray. Using a spatula (and my hands – don’t burn yourself!) flip the dough over onto the grill for a couple of minutes.

Then using a long spatula or a pizza slide, flip it back onto the sheet pan.

Top with sauce, cheeses and your favorite toppings before moving the sheet pan back onto the grill. Close grill and cook until cheese is bubbly and melted.

This is really easy and gives you that great smoky taste of the grill. If you don’t have a favorite GF pizza dough try using the Against the Grain crust directly on the grill (also a family favorite and no, they are not paying me to say so) or your favorite GF frozen pizza. We are Freshcetta fans.

My son, who has celiac disease, LOVES pizza. He has always loved pizza and with grilling the pizza, no one in the family feels like they are missing the gluten. Some of my family’s favorite toppings include: cheeseburger pizza, marinated rainbow carrots (don’t knock it, until you’ve tried it!), meatballs, salami and broccoli, olives, sausage or ham and pineapple or just cheese. Lots and lots of cheese.

Easy Grilled Gluten-Free Pizza

Easy method of grilling your favorite gluten-free pizza dough!

Servings 8

Ingredients

1 ball Sal’s gluten-free pizza dough
2 teaspoons cornmeal
½ cup canned tomato sauce
8 ounces mozzarella shredded
8 ounces cheddar shredded
½ teaspoon oregano
Salt and pepper to taste
3 to 4 leaves fresh basil torn
Toppings optional

Instructions

If dough is frozen, defrost (at least 2 to 3 hours on counter or overnight in fridge).
Take two sheet pans that will fit on your grill side by side (or cook one at a time) and sprinkle with cornmeal.
Cut dough ball in half.
Lightly flour surface and the rolling pin, roll out the dough to about 1/8th inch thick and place on prepared sheet pan.
Heat grill to high heat.
Prepare all your ingredients and tools near the grill. Have sauce, cheese, seasonings and any toppings you want to use, ready. Also make sure you have oven mitts for handling the hot sheet pans, cooking spray, a spatula and a pizza slide (if you have one).
Place both sheet pans (or one at a time) on the hot grill and close the top. Grill for about 6 minutes, until the dough is firm.
Remove pans from grill and place on temperature safe surface.
Spray tops of dough with cooking spray and using spatula and your hands, if cool enough, flip dough over, directly onto the grill. Close and cook for about 5 minutes.
Using your spatula or a pizza slide, flip dough over, off of grill, back onto sheet pan.
Add sauce on each pizza, cheeses, oregano, salt and pepper. Add any toppings you want.
Place sheet pans back on the grill. Close grill and cook for another 5 to 6 minutes or until cheese is bubbly and melted.
Take off the grill, top with fresh basil and serve!

Meat Lovers Chili

When it’s cold outside, there is nothing better than coming inside to a hot bowl of soup, stew or chili. Whether cooking for the big game or a big family gathering, chili is always a hit. This meat lover’s chili is warm, inviting and delicious. You can make it in advance and keep it warm in a crock pot. You can make it the day before and let the flavors develop. You can make it with meat or without. There are so many options.

Meat Lovers Chili

Ingredients

2 pounds of ground meat (half ground sirloin, half ground pork loin)

2 Tablespoons of olive oil

1 teaspoon of salt

½ teaspoon cumin

1 Tablespoon of chili powder

Pinch of cinnamon

½ cup of lentils

1 pound 13 ounce can of red kidney beans

2 Tablespoons of olive oil

1 cup of chopped baby portabella mushrooms

1 cup of carrots, chopped

1 large sweet onion, diced

2 cloves of garlic, minced

½ teaspoon of salt

½ teaspoon of pepper

3 Tablespoons of brown sugar

3 Tablespoons of chili powder

¼ cup of ketchup

1 Tablespoon of soy sauce

1 Tablespoon of Worcestershire sauce

1 Tablespoon of cider vinegar

splash of chipotle hot sauce (more if you want it spicier), optional

Directions

Sprinkle meat with salt, cumin, chili powder and cinnamon. Heat olive oil in pan and sear meat. Cook through, remove from pan and drain oil. Turn crock pot on high. Add cooked meat, beans and lentils into crock pot. In same pan that meat was cooked, add olive oil, mushrooms, carrots, onions, garlic, salt, pepper, brown sugar and chili powder. Sauté about 5 to 7 minutes until onions are soft and translucent. Stir in ketchup, soy sauce, Worcestershire sauce, cider vinegar and hot sauce, then pour into crock pot. Mix it all together and then close the lid. Cook on high for 4 hours.

This is one of those recipes that is even better the next day. I like to serve chili with guacamole, sour cream, cheddar and fresh cilantro. You can put each of the toppings out and let everyone build their own.

If you prefer vegetarian chili try my Pumpkin Quinoa chili. What is your favorite chili, stew or soup to warm up with? Check out some of my favorite soups.

Make your own take-out! Turkey Fried Rice

Making your own take-out can be easy and delicious! My family loves fried rice. I know it is probably one of the least expensive items on the menu at your local take-out Chinese place, but I always seem to order more than I need or have to order more to reach a minimum amount for delivery. Making it at home uses up any leftovers we have on hand, it’s healthier and is finished faster than calling in the order.

Turkey Fried Rice

Ingredients

1 Tablespoon vegetable oil
½ teaspoon sesame oil
1 egg whisked
1 zucchini diced
1 small onion diced
1 clove garlic minced
¼ cup soy sauce make sure it’s GF (I like La Choy)
¼ cup rice vinegar
1 teaspoon ginger minced or use a paste like this one from Gourmet Garden.
2 cups cooked rice I love Wegman’s 90 second Steamables!
2 cups shredded cooked turkey
1 Tablespoon fresh cilantro chopped, optional

Instructions

Heat 1 Tablespoon of the vegetable oil and the sesame oil in sauté pan or wok and scramble egg. Take it out and set aside.
Add last Tablespoon of vegetable oil and add zucchini, onion and garlic to the pan. Stir and cook for about 7 min, or until soft.
Mix soy sauce, vinegar and ginger together in a bowl.
Add rice to pan then pour on soy sauce mixture and stir.
Add turkey and return egg to pan. Mix it all together and you have turkey fried rice!

TIP: You can substitute leftover pork roast or roast beef or chicken or shrimp or your favorite vegetables for the zucchini, or even solely vegetables or tofu to keep it vegetarian.

What are your favorite take-out dishes that you make at home? We love making Hot and Sour soup! What is your favorite way to use leftovers? We make fish sticks with leftover cod or chili with leftover pumpkin or squash or check out this post for more ideas! Leftovers do not need to be boring!

Easy, Fancy Hasselback Potatoes

Hasselback potatoes were very popular last year, so naturally I’m finally getting on the bandwagon. Easy side dishes that look fancy are always great for a holiday table, entertaining friends, potlucks or even to spice up an ordinary Wednesday night.

Cheesy Hasselback Potatoes

Ingredients

5 large potatoes thinly sliced but not all the way through to the bottom.
1 clove garlic minced
4 Tablespoons butter melted
1 teaspoon salt
¼ teaspoon pepper
5 springs of thyme removed from stem or 1 teaspoon of dried thyme
4 ounces gouda finely shredded (parmesan would also be good)

Instructions

Preheat oven to 400 degrees. Spray small casserole dish or a cake pan with non-stick spray.
Mix garlic, butter, salt, pepper and thyme in a cup.
Place sliced potatoes in pan and then pour butter mixture over top, making sure it gets into each slice of potato.
Top with shredded cheese and make sure some of it gets into each slice of potato. Bake covered with foil for 30 minutes and uncovered for 25 minutes.

Recipe Notes

This can easily be made in advance and then reheated in the oven or under the broiler before serving.

I love dishes that look fancy, taste amazing and are super easy to make. This is definitely one of those dishes. What is your go to side dish? I also love making polenta or mashed potatoes and then add some green beans, acorn squash or even some decadent burrata with tomatoes and basil.

Pumpkin Tiramisu

The holiday season seems to be in full swing, judging by the 24 hour Christmas music on the radio in my car and the Christmas wreaths for sale outside the grocery store. How is it already Thanksgiving week?! I feel like I say this every year, but this year it seems to have come up faster than usual!

For the first time in many years, I am not hosting, just bringing dessert. Trying to keep the holidays as simple as possible this year. I am making this version of Tiramisu and maybe brownies, made from a box mix. Simple and stress free 😊

Pumpkin Tiramisu

Feeds 4 to 6 people

Ingredients

About 1 Cup of Simple Syrup, plus 2 cinnamon sticks

1 package of Schar gluten-free ladyfingers

4 ounces of mascarpone (you can omit this and double the amount of cream cheese)

4 ounces of softened cream cheese (very important it is soft! Keep on counter for at least 2 hours)

½ cup of canned pumpkin

1 – 14 ounce of can of condensed milk

½ teaspoon of cinnamon

1/8 teaspoon fresh nutmeg

½ cup of heavy cream

Fresh whipped cream, see recipe below

Directions

Make simple syrup and let cool while you make the pumpkin mixture.

Whip together mascarpone and cream cheese or just cream cheese. Add in the pumpkin, condensed milk, cinnamon, nutmeg and heavy cream. Whip all the ingredients together for about 5 minutes with an electric mixer or standing mixer, starting on low and once there is no risk of splatter, turn on high.

Dip a ladyfinger into the simple syrup and place in a small rectangular dish, like this 6 cup Pyrex. Make a layer of syrup soaked lady fingers and then top with about half of the pumpkin mixture. Top the pumpkin mixture with half of the whipped cream. Repeat. Sprinkle with a little cinnamon on top if you like. Chill for at least 3 hours. Serve. This can be made the day before and kept in the fridge.

Fresh whipping cream

1 cup heavy whipping cream

2 Tablespoons of powdered sugar

½ teaspoon vanilla

½ teaspoon of cinnamon (optional)

Check out some of my other holiday dessert ideas: Raspberry Lemon Thyme Tiramisu, Boston Cream Pie Cake, Chocolate Chip Peanut Butter Mousse Pie and Apple Crisp! For a great hostess gift, make some chocolate bark. What is your favorite holiday dessert?

Overnight Baked Apple French Toast

Last week I shared my gluten-free crouton and stuffing recipe, using the ends of bread that I keep in the freezer. This week, I have another great meal for you that can be made from the same ends or your favorite bread. What is better on a weekend or holiday morning than to wake up to the smells of apple and cinnamon?

Gluten-Free Overnight Baked Apple French Toast

Ingredients

5 cups bread cubed
2 apples finely chopped
2 Tablespoons butter
4 Tablespoons sugar
½ teaspoon cinnamon
2 cups milk
3 eggs
¼ teaspoon cinnamon
1 teaspoon vanilla
4 Tablespoons of brown sugar

Instructions

Add bread to your slow cooker.
In a sauté pan, cook apples, butter and sugar with cinnamon for about 5 minutes. Pour mixture over bread in the slow cooker.
In a bowl or large measuring cup whisk milk, eggs, cinnamon, vanilla and brown sugar. Pour over bread and apple mixture.
Cover and cook on low for 7 to 8 hours.

Having breakfast already made when you get up in the morning, especially when you have house guests or are going to be running around for the day, helps to take the stress out of the morning. This one will disappear fast 🙂

What is your favorite easy breakfast? Check out my round-up of gluten-free breakfast ideas! Frittatas, muffins and a breakfast pizza! Oh my!

Gluten-free croutons make the perfect GF stuffing

I’ll admit gluten-free bread has been the hardest item for me to get used to. The kids love most brands when toasted. Since it is more expensive than its gluten filled counterpart, I like to keep all the ends of the gluten-free loaves of bread in the freezer until I have enough to make something, like these croutons, which are perfect to be used for making stuffing for Thanksgiving.

Gluten-Free Croutons and Stuffing

Ingredients

Crouton Ingredients

6 cups gluten free bread cubed
3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh rosemary chopped
½ teaspoon fresh thyme chopped
¼ teaspoon fresh sage chopped

Stuffing Ingredients

1 batch gluten-free croutons
3 ounces sausage omit if making vegetarian or vegan
1 small onion finely chopped
1 clove garlic minced
4 Tablespoons butter use Smart Balance to make it vegan
2 sprigs fresh thyme finely chopped
2 sprigs fresh rosemary finely chopped
2 leaves sage finely chopped
2 cups stock turkey, chicken, veggie or beef

Instructions

Crouton Directions

Preheat oven to 400 degrees.
Mix all the ingredients in a large bowl and transfer to cookie sheet.
Toast for 10 minutes, then mix and toast for another 5 to 10 minutes.
Remove from oven and set aside. You can use these as croutons or use to make my stuffing recipe.

Stuffing Directions

Preheat oven to 375 degrees. Melt butter in cast iron skillet and cook sausage in it.
Add onions, garlic and herbs. Sauté for about 5 to 7 minutes.
Add croutons, mix and then stir stock into mixture.
Cover and cook in oven for about 35 minutes.
Remove cover and finish cooking for 10 to 15 minutes uncovered.

Stuffing is one of my favorite parts of Thanksgiving and with this recipe, I definitely do not miss the gluten. It is delicious. What is your favorite side dish? Try my polenta, acorn squash or slow cooker mashed potatoes.

Gluten-free on the Road and a slow cooker mashed potato recipe!

Cooking in a kitchen that is not your own can be nerve wracking! Whether your home kitchen is fully gluten-free (GF) or not, cooking at a vacation rental or someone else’s house requires an extra level of preparedness to be safe.

If the house is close by, one option is to make the meal at your own house and bring it with you. When driving for a trip, I pack a Rubbermaid tub with the cooking essentials. If we are sharing the house with others, I make sure everyone knows that that box is only to be used for gluten-free cooking.

Checklist for Cooking Meals in a Non-GF Kitchen:

Aluminum foil (and lots of it!) – this can cover cookie sheets, serving platters and grills and wrap around food to keep the chance of cross-contamination low. Don’t forget a sharpie to mark GF as needed.
Cutting board (Bring a large wooden cutting board to double as a serving platter for you’re your Thanksgiving turkey if needed)
Frying pan
Pasta pot
Colander
Paper plates and bowls
Plastic cups
Plastic forks, spoons and knives
Chef’s knife (transport it in a paper towel tube)
Spatula
Whisk (I have used a plastic fork instead of whisk many times, so bring it only if you have space)
Mixing spoon that can double as a serving spoon
Gallon and sandwich size Ziploc bags or containers for leftovers
Chicken stock
GF flour
Sugar, salt and pepper, condiments and other herbs that you like to keep separate
Aluminum cake pans, casserole or bread pans, if needed
Crockpot or crockpot liners (When not using the crockpot, I use the bowl as my mixing bowl for other recipes)
Cheese grater

To separate items in the refrigerator, either designate a separate shelf (the higher the better) and/or a drawer. If it’s a small amount put it in a small Rubbermaid bin.

This seems like a lot. I know. It’s a mobile kitchen. If you are not going to be cooking entire meals, then you will not need all these items. Everyone’s checklist will look different depending on what you are cooking. Keep your recipes simple and bring only what you need to make your recipes. If you are flying, consider buying cheap or one-use versions of what you might need at your destination.

An easy way to keep things simple while on vacation is to make a one pot meal in a crock pot. It will feed a crowd, allow you to enjoy the day and can easily be made gluten-free. This is especially important on holidays. Here is a mashed potato recipe you can make entirely in your crock pot.

Slow Cooker Mashed Potatoes

Ingredients

6 medium yellow potatoes washed and diced (peeling optional)
1 ½ cups milk
3 Tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
4 ounces cream cheese optional

Instructions

Add potatoes, milk, butter, salt and pepper to slow cooker.
Cook on high for 2 ½ to 3 hours.
Add cream cheese if you like cheesier mashed potatoes. Mash or whip with handheld mixer.
Taste and add more salt or pepper if needed and it is ready to serve. To keep warm, pour about 1/4 cup of milk over top, cover and set on low or warm until service. Then just mix in milk and its ready for some gravy!

How do you cook gluten or allergen free when you are traveling? You can try my easy chili or pasta with mascarpone recipe.

Bold and Flavorful Marinade!

Marinades can add a great flavor to your grilled meats, vegetables or even tofu. Recently, I shared with you my Steak Rub recipe. Today I’m sharing a marinade bursting with flavor that will make your taste buds zing! Gluten-free food does not have to be boring! Just make sure that your soy sauce, vinegar and spices are free from gluten, so that the marinade is safe for you and everyone to enjoy!

Bold and Flavorful Marinade

Ingredients

¼ cup of olive oil

1/8 cup water

3 Tablespoons of soy sauce

3 Tablespoons of Worcestershire sauce

3 Tablespoons of balsamic vinegar

zest and juice of one lime

3 to 4 Tablespoons of brown sugar (depending on your taste)

1 Tablespoon of fresh rosemary and/or thyme

1 clove of garlic minced

Directions

Mix all of the ingredients in a large Ziploc bag. Place steak, chicken, pork or tofu into marinade and let sit in the fridge for at least 2 hours up to overnight. Remove, dry off whatever you marinated and cook how you like. This is great for the grill!

You may be wondering what that strange green thing is holding up the ziploc bag? I got it as a present for Mother’s Day. It makes filling a ziploc bag for any reason, so much easier and folds away.

Are you grilling this weekend? What is your favorite tool for grill prep? What is your favorite item to grill? Let me know in the comments!

Here are some of my favorite grilling tools:

Here are some other recipes if you need some inspiration for your weekend bbq:

Haddock on the Grill

My favorite bbq sauce recipe

Tomatillo Salsa

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. This doesn’t cost you any extra, but if you like something I love and buy it, I get a small percentage and can continue blogging.

Refreshing Fresh Dill, Feta and Greek Yogurt Dip

A good party always needs a good dip! Some friends and I recently celebrated a big birthday! We were fortunate to spend the weekend at one friend’s brother’s house directly on the beach in Cape Cod. AMAZING! We all brought our favorite snack/comfort foods. One friend brought this greek yogurt feta dip from Marzetti. It was sooooooo good! I couldn’t stop eating it! We also had some Hood Chive Cottage Cheese, Pub cheese and Onion Dip, of course. For dinner we enjoyed lobster, steak and burrata with tomatoes and basil.

I decided I had to try to recreate the feta greek yogurt dip when I got home. After a few trials, I found one that was just as tasty.