gluten free Archives - Page 6 of 11

For the Love of Chocolate

Having celiac disease or a family member with celiac disease you have to learn how to bake and create desserts that everyone will enjoy if you want dessert. I have discovered how lucky we are that there are so many gluten-free prepared options now! Now, I love to bake from scratch when I can, but that is not always possible. This pie recipe, is one of the easiest desserts to make. It is a great base that you can change as you like. Use pistachio or cheese cake pudding instead of chocolate. The options are endless!

Chocolate Pudding Pie

Ingredients

About 6 ounces of milk chocolate chips

1 prepared graham cracker pie crust (my favorite is Mi-Del’s Gluten Free crust)

2 packages of Jello instant pudding (I like to use 1 white chocolate and 1 chocolate fudge)

3 ½ cups of milk

Optional strawberries or chocolate sprinkles on top for decoration.

Directions

Melt the chocolate chips in a small bowl in the microwave. Heat for 30 seconds, remove and stir. Repeat until chocolate is melted. Pour chocolate into pie crust and spread to cover. Place in the refrigerator to chill.

In the meantime, prepare each package of pudding according to pie instructions (which means 1 ¾ cups of milk per packet of instant pudding). Take crust out of fridge and pour about 1/3 of white chocolate pudding, then 1/3 of the chocolate fudge in the center and lightly shake the pie, tapping it on the table to spread out the pudding. Repeat until all pudding is used (or just pour in one and then layer the other pudding). Leave as is or top with sprinkles or strawberries. Let chill for at least 1 hour.

Valentines Day is approaching and I’ve been testing some tantalizing chocolate recipes! Stay tuned for my Boston Creme Pie Cake! This Raspberry Lemon Thyme Tiramisu is decadent, light and also perfect for a romantic dinner. What is your favorite romantic dessert?

Make it Hawaiian

Adding pineapple to a dish can transform it to a tropical delight! My family’s love of “Hawaiian” food has grown over the years. We started with Hawaiian pizza (ham and pineapple). Then came the Hawaiian hot dogs. This is now a barbecue must have! Slice a hot dog down the middle and stuff with crushed pineapple. Wrap each hot dog with bacon and grill until bacon is cooked. Easy and delicious!

I recently rediscovered kielbasa. It is a great protein that makes a quick, easy and cheap meal! Of course, I had to make it Hawaiian 🙂

Hawaiian Kielbasa with Rice

Ingredients

1 ½ cups of rice

3 cups of broth or water

1 teaspoon onion powder

½ teaspoon of salt

¼ teaspoon of pepper

¼ teaspoon garlic powder

1 teaspoon vegetable oil

5 pieces of bacon, chopped

½ of a sweet onion, diced

2 cloves of garlic, minced

1 ½ bell peppers

1 kielbasa, diced

8 ounces of crushed pineapple

3 Tablespoons soy sauce

1 Tablespoon brown sugar

Directions

Cook the rice with the broth/water, onion powder, salt and pepper and garlic powder in your rice cooker or on the stove top. Add the oil and bacon to the pan. Stir and cook for a couple of minutes. Add onion, garlic and bell peppers. Stir and cook for a couple of minutes. Add the kielbasa and heat through. Add the pineapple, soy sauce and brown sugar, cover and cook for 5 more minutes and it will be ready to serve.

This is a perfect quick weeknight meal or even for entertaining. It would be a great meal for a certain football game on Sunday night 🙂 I’m planning on making wings and pulled pork on gluten-free pretzel rolls (from one of my favorite sources, Gluten Free on a Shoestring) along with some carrots and hummus and maybe guacamole. What are you making? Making anything “Hawaiian”?

Guacamole, Dip and more Superbowl Ideas, oh my!

As many of you know I am not the biggest football fan 😉 I enjoy cheering local teams though and since I live less than 20 minutes from Gillette Stadium (and shop at the Trader Joe’s in its shadow!), I am looking forward to next Sunday! I always love a chance to cook, so here are some recipes and ideas for your Superbowl Sunday feast.

This is my favorite Guacamole recipe! Use it on its own to dip your favorite tortilla chips into or add it to a layer dip. You’ll see my idea for a layer dip below.

Guacamole

Ingredients

2 – 3 avocados (depends on size, 2 large or 3 small)

Juice of 1/2 a lime

1/2 teaspoon salt

1/4 teaspoon cumin

1/8 teaspoon of black pepper

4 Tablespoons finely chopped tomatoes

2 Tablespoons of minced red onion

1 handful of cilantro, chopped finely

Directions

Add avocado, lime, salt, cumin and pepper to a medium sized bowl. Mash together with a fork. Add tomatoes, onion and cilantro. Mix together. Add more lime juice if needed on top to keep guacamole from browning.

If you want to make a layered dip, here is an idea:

Take a can of black beans and mash with a fork and place on the bottom of your serving dish. Place a layer of the guacamole. Take 8 ounces of sour cream and mix with 1 teaspoon of chili powder. Add that as the next layer. Top with 1 cup of shredded cheddar, cilantro, chopped olives and chopped tomatoes. Let sit in fridge for 2- 24 hours. Serve with your favorite tortilla chips or add it to a tortilla with some shredded chicken or pork.

Dip, chips, wings, meatballs, ribs, chili, pulled pork, Rainbow pizza or grilled pizza…you name it! There are so many options for your football feast. Desserts? Make these Chex Crispy Bars, Ice cream sundaes, brownies or cupcakes and frost with chocolate frosting and then pipe white frosting to look like laces. Simply having chocolate chip cookies or a bowl of M & Ms or rolos or hershey kisses would be plenty!

What are you having Sunday night for the Superbowl?

Gluten-Free Buttermilk Biscuits

That’s right. Buttermilk biscuits that are gluten-free! These are so good and so satisfying. They can be covered with butter and your favorite jam or your favorite sausage gravy. Fill them with some pulled pork for a fun dinner or game day snack. I topped them with leftover swedish meatballs for a twist on biscuits and gravy. The options are endless.

I have adapted this recipe from Southern Living. I had a subscription for a long time and loved every recipe I made from it and now from one of the many cookbooks I have acquired since then. This is from an online recipe. You can find the original recipe from which I drew inspiration here.

Buttermilk Biscuits

Ingredients

2 cups plus more for dusting, all purpose gluten-free flour (I used Cup4Cup Gluten-Free Flour)

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

8 Tablespoons unsalted butter, diced and cold

1 ¼ cup buttermilk

Directions

Preheat oven to 400 degrees. Whisk together all ingredients except for butter and buttermilk. Add butter and press together with fingers until the size of peas or a little smaller or use a pastry cutter to combine. Add the buttermilk and mix until it holds together. Transfer onto cutting board and knead together for a minute. Add flour as needed. Flatten out or roll out to about ¾ of an inch. Use your favorite biscuit cutter or cup to make the circles. Add to a buttered cast iron skillet. Bake for 25-30 minutes.

Please let me know if you try this! Would love to hear good or bad how they turn out at your house!

Sweet Potato Two Ways

Sweet potatoes can be a great side dish or the star of the meal. They can be fancy or very simple. They can be baked, topped with marshmallows, made into fries or create an amazing soup.

This sweet potato side dish is the perfect comfort food on a cold winter night.

Sweet Potato Gratin

Ingredients

3 large sweet potatoes, thinly sliced

1/3 cup of unsalted butter

1/3 cup flour (I use Gluten-Free Cup4Cup)

1 teaspoon of dijon mustard

1 teaspoon of salt

¼ teaspoon of pepper

3 springs of thyme

3 cups of milk

4 ounces of cream cheese or 3 tablespoons of mascarpone

12 ounces of shredded cheddar, divided, save about 4 ounces for the top

Directions

Boil slices of sweet potatoes for about 10 to 15 minutes. Drain and set aside. Make béchamel: melt butter, add flour, mustard and herbs. Whisk for 2-3 minutes. Whisk milk in. Add cream cheese and combine. Take off heat and mix in cheddar. Make layers, one of potatoes, one béchamel and repeat. Cover top with rest of cheddar and bake at 400 degrees for 20 minutes. Broil for 2 minutes if you want to melt the cheese more. If you have extra béchamel sauce, freeze it and add it to quinoa or rice another time.

Serve at Valentines day with a grilled steak or barbecued salmon and a fresh salad.

I love to be able to create more than one meal out of the same ingredient. Especially one that completely hides the fact that I’m using leftovers. That way it is more likely that my family will eat it 🙂

Sweet potato and zucchini enchiladas

Ingredients

4-6 tortillas (I like to use Joseph’s gluten free flour tortillas)

1 1/2 to 2 cups of leftover sweet potato gratin

1 large zucchini, shredded

4 ounces of shredded cheddar

chili powder

1 to 1 1/2 cups of tomatillo salsa or your favorite enchilada sauce

Directions

Preheat oven to 300. In a casserole dish, pour tomatillo salsa or enchilada sauce to cover the bottom. In each tortilla place 3 to 4 Tablespoons of the gratin, 1 Tablespoon of the shredded zucchini and sprinkle with chili powder (about 1/8 to 1/4 teaspoon), roll and place in dish.

Repeat until you have used up your ingredients.

Pour more of the enchilada sauce over all the rolled tortillas. Top with shredded cheddar.

Cover and bake for 20 minutes. Remove cover and bake another 15 minutes. Broil for 2 minutes at the end if you would like to melt the cheese any further.

The enchiladas would make a great meal for the Super Bowl next weekend! If you haven’t made the gratin, just substitute some mashed sweet potatoes and add some shredded cheddar inside the tortillas.

I’ll be posting more ideas for Valentine’s Day and the Super Bowl over the next couple of weeks. Stay tuned!

Easy Slow Cooker Barbecue Ribs

If I want to have a quiet dinner in my house, I serve ribs. My kids love them. Especially one of my boys. He loves to talk, but put some ribs in front of him and he will be completely silent and just eat and eat and eat and eat 🙂

Ribs are best when cooked low and slow and they practically fall off of the bone. This recipe will make your house smell amazing and wow your family at dinner or friends at your next tailgate or game day gathering!

Slow Cooker Barbecue Ribs

Ingredients

15 ounce can of tomato sauce

1 clove of garlic (minced)

1 teaspoon of onion powder

1 Tablespoon chili powder

½ teaspoon salt

¼ teaspoon pepper

6 Tablespoon of brown sugar

3 Tablespoons of honey mustard

3 Tablespoons of soy sauce

5 Tablespoons of cider vinegar

3 teaspoons of Worcestershire sauce

1 rack of ribs (2 to 3 pounds), brined

5 sprigs of thyme

3 small onions, sliced

Directions

Mix all ingredients together, except for ribs, thyme and onions.

Turn your slow cooker on high and add the ribs. Pour half of the sauce on the ribs, reserve the rest of later. Add thyme and onions to slowcooker as well and mix with the ribs and sauce.

Cover and cook on high for 1 hour and 30, minutes and on low for another 2-3 hours. Take ribs out, put on platter and top with the remaining sauce.

You don’t have to brine the ribs, but do it once and you will know why I brine all my pork and poultry. I have even tried it with beef, using pickling spices and it had a mild corned beef flavor. Delicious!

Serve with the apricot wings I posted earlier in the week and some easy appetizers if making for a party. For dinner, I often serve it with polenta and green beans.

Apricot Glazed Wings

I made these wings for dinner last week (waffles and wings, a spin on chicken and waffles) and I could not wait to share it! I let my kids lick their fingers and I may even have too 😉 Many of you are watching football or basketball games over the next couple of weeks. I like to watch. I don’t really understand football and much to my husband’s dismay, I don’t really want to try to understand it. I’m happy to create yummy treats for those who enjoy watching it. Try these for your next game day party! You will not have leftovers! Just remember, lots and lots of napkins 🙂

Apricot Glazed Wings

Ingredients

About 2 pounds of chicken wings

3 Tablespoons of apricot preserves

1 Tablespoon soy sauce

1 Tablespoon rice vinegar

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1 teaspoon onion powder

Directions

Preheat oven to 375 degrees. Mix all the ingredients, except the wings, together in a large bowl. Microwave for 10 seconds. Whisk the sauce together and pour about ½ of it into another large bowl. Toss wings with ½ of the mixture and place on a cooling rack that is over a baking sheet. Bake for 40 minutes. Toss with the remaining sauce (that was kept in a separate bowl) and serve!

If you like buffalo wings follow the same recipe but melt a little butter into your favorite wing sauce (I discovered Wegman’s Buffalo Hot Sauce this week and it is delicious and gluten free!). Separate the sauce into 2 bowls. Toss the wings in one bowl and place on rack over baking sheet and bake for 40 minutes. Toss with remaining sauce and serve with some ranch dressing or blue cheese (just check that it is gluten-free!)

Put these out on a platter alongside a bowl of Doritos, pot of chili, fruit plate and a veggie platter or some meatballs. Later in the in the week, I’ll have my barbecue ribs recipe for you too! What is your favorite game day snack?

Swedish Meatballs

Over the past couple of months I have written about Bahn Mi Meatballs, Taco Meatballs, Sweet and Sour Meatballs, Stuffed Italian Meatballs, Greek Meatballs and even Simple and Plain Meatballs waiting for your own favorite sauce.

One of the favorites in our family is Swedish Meatballs. This is a perfect, stick to your ribs kind of meal perfect comfort food for this weekend while you are watching football, warming up after a day on the slopes or just coming home after a day of carting your kids around to all their different activities.

Swedish meatballs

Ingredients

About 2 pounds of meatballs, thawed (You can use these Plain and Simple Meatballs)

1 Tablespoon of olive oil

½ of a medium sweet onion diced

1 clove of garlic minced

6 Tablespoons of butter

6 Tablespoons of flour (I like to use Gluten Free Cup4Cup)

1 teaspoon ground coriander

1/8 teaspoon of fresh ground nutmeg

1/8 teaspoon of ground cloves, optional

1 teaspoon of salt

½ teaspoon of pepper

3 cups of chicken or beef stock

1 Tablespoon of Worcestershire sauce

1 Tablespoon of lemon juice

½ cup of heavy cream

Directions

In a large sauce pan, heat olive oil and cook onions and garlic until translucent. Add butter, flour and spices. Whisk until butter is melted and flour is cooked through, about 3-4 minutes. Whisk in stock, Worcestershire sauce and lemon juice until thickened. Add heavy cream. Stir to combine. Add meatballs and heat them through.

Serve with your favorite noodles or mashed potatoes. I even had the leftovers on top of gluten-free buttermilk biscuits the next morning (a play on biscuits and gravy) to fuel up to shovel the foot of snow we got the night before. I’m testing the biscuit recipes and will share them with you soon!

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French Onion Soup

Every time I go to a new restaurant and they have French Onion Soup on the menu, I try it. I have made many, many batches of my own and finally wrote down the recipe! I make it at home now for my family, so that I can use gluten-free bread to make the toasted cheese crouton on top. It is perfect for a cold winter night.

French Onion Soup

Ingredients

2 Tablespoons of olive oil

6 to 8 small sweet onions

5 cloves of garlic

2 Tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

5 sprigs of thyme

2 sprig of rosemary

2 Tablespoons of balsamic vinegar

4 cups of broth (I like to use 3 cups of beef and 1 cup of chicken broth)

Bread (I used gluten-free bread)

About 2 cups of shredded mozzarella

Directions

Heat olive oil in pan over medium heat. Add onions, herbs and spices. Cover and cook for 5 minutes. Stir and add balsamic vinegar. Stir for a minute or two then cover and cook covered for another 5 minutes. Repeat until onions are soft and fragrant (about 20 to 30 minutes). Add the broth and stir. Simmer for about 15 minutes. Toast bread with cheese and place on top of each mug or bowl of soup or place soup in oven safe bowls and add toast with cheese and put under broiler for a minute or two.

Serve this up on a snowy day with some mussels or a salad, then you have a very easy fancy dinner.

If onion soup is not your thing, you can find more of my soup recipes here:

Sweet Potato Coconut Curry Soup and my favorite soups from 2016

Poached Salmon

The first week of the new year is coming to an end. Posting everyday in December was a great challenge and I’m glad I did it and maybe I’ll revive it every once in awhile (shhh, don’t tell my husband), but I am back to posting 2 times a week. You’ll see posts about what to make for dinner, lunch and even breakfast. Comfort food with a twist and of course, always gluten-free because in our house it has to be. To get everyone in my family to eat it, it has to be good. These are recipes that are tested by me, my husband, our 9 year old daughter and twin 6 year old boys.

We had family visiting from other parts of the country (south and the midwest) over the holidays so I made a fair amount of seafood. I made my best clam chowder to date, baked cod, poached salmon and roasted shrimp. Poaching fish is now my new favorite way to cook it! Since it was the holidays I went all out with the butter poaching liquid, but will soon test a recipe with broth so it is healthier and we can eat it more often.

Butter Poached Salmon

Ingredients

About 2 pounds of fresh salmon

4 sticks of butter

1/4 cup of olive oil

zest of one lemon

juice of one lemon

1 teaspoon of salt

1/4 teaspoon of pepper

4-5 sprigs of thyme

4-5 basil leaves, torn

Directions

On medium heat, melt the butter and all the ingredients together in a large sauce pan or pot. Do not boil, but allow to simmer. Place the salmon into the butter and cover. If salmon is not fully covered by liquid, spoon it over the top. Cook until desired doneness, about 10 to 15 minutes. Serve.

We enjoyed it with roasted shrimp and tomatoes, polenta and salad.

Looking forward to a year of new recipes, blogging, working on my cookbook and I even hope to start offering cooking lessons! I will need some test subjects, so stay tuned if you are interested!