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1 Pot Gulten Free Deliciousness

Sunday night is one of the busiest night in our house and I just wanted something simple yet warming after a nasty rainy weekend. A light bulb went off and I knew exactly what it should be. I made a 1 Pot Tomato Basil Pasta with Swiss and Portobella Sausage, Green Beans and Keith Garlic Bread.

For the 1 Pot meal you will need:

• 12 oz Gluten Free Pasta
• 1 can stewed tomatoes with liquid
• 1 med. sweet onion julienned. I used a Vidalia
• 4 cloves garlic thinly sliced
• 1/4 tsp Italian seasoning
• 2 tsp dried oregano leaves
• 4 1/2 cups gluten free vegetable broth
• 2 tbsp. extra virgin olive oil
• 1 bunch basil diced

To cook:

• Place pasta, tomatoes, onion and garlic in a large pot. Pour in brother and sprinkle with Italian seasoning and oregano. Drizzle top with oil and bring to a boil.
• Reduce to a low simmer and keep covered for 10 minutes stirring every 2-3 minutes. Cook until almost all the liquid is evaporated and stir in the basil.
• Top with parmesan cheese is preferred, serve and enjoy!

Grilled Steak Salad

For years I have not done salad mainly because of my dislike of lettuce. I'm actually pretty open about this issue and this lasted until my Dad introduced me to a lettuce I actually like, Boston Lettuce. While I was making our weekly meal plan (a future post) I realized we needed something a little healthier this week so I threw a salad on there. My view on salads is forever changed.

You will need:

• 1 head Boston lettuce
• 2 heads Romaine
• 4 eggs
• 3 tomatoes
• 1 lb steak tips
• Gluten free balsamic vinaigrette
• a shredded cheese (we used left over gruyere)

For the marinade you will need:

• 1/4 cup each: gluten free soy sauce, balsamic vinegar and Worcestershire sauce
• 2 tbsp. each mince garlic and Dijon mustard
• Salt, pepper, crushed red pepper flake and garlic powder as desired.
• a dash of meat tenderizer
• olive oil

To make:

• make hard boiled eggs (place eggs in water, once boiling cook for 10 minutes, peel) and slice into quarters.
• cut up the lettuce, tomatoes and any other items you would like to add.
• grill steak tips and slice thinly
• plate together, dress with balsamic vinaigrette, freshly grate cheese over top and enjoy!!

Gluten Free French Onion Soup

I have never been a huge onion soup fan but I grew up in a house with a mother who loved it. After getting sick at the beginning of the weekend with this ridiculous cold I had a strange craving for it. I may blame the amazing onion gravy for this. While out shopping we decided to swing in to the Trader Joes closest to us to pick up the ingredients. Looking at the recipe it seemed to be a pretty simple meal, little did I know a lot of patience was needed.

You will need:

• 2 tbsp. EVOO plus 2 additional tbsp.
• 4 yellow onions, peeled and thinly sliced.
• 2 tbsp. gluten free flour
• 4 cups gluten free beef stock (Trader Joes is officially my new favorite)
• 1 bay leaf
• 1/2 tbsp. thyme
• 3 tsp honey
• 1 tbsp. balsamic vinegar
• gluten free French bread rolls or loafs
• 1 oz gruyere cheese
• slices of Swiss cheese (Keith doesn't do Swiss so we opted for a Colby Swiss)

To make:

• Heat 2 tbsp. evoo to medium heat in a large pot.
• Add the onions. Stir occasionally until the begin to brown)
• Turn the heat to low and be patient stirring every 15 minutes (10 once they are closer).
• Once they look dark brown ang gooey looking add the beef stock, bay leaf, thyme, honey and balsamic vinegar.
• Allow to simmer for 10 minutes and add the salt and pepper to taste.
• Remove from heat and preheat the oven to broil (low)
• In a separate pot heat the additional 2 tbsp. of oil and add the flour to create a roux.
• Allow to cook for 2 more minutes (take this time to toast your bread pieces) and then add to the soup.
• Ladle your serving portions into your individual size oven safe containers and place toasted bread pieces on top.
• Layer your cheese slices, and sprinkle with your grated gruyere.
• Place containers in the oven until the cheese is melted and bubbly.
• Serve hot (warn that it's hot!) and enjoy!!

Fondue Friday!

I was raised in a catholic family however I am far from what is considered a good catholic. I have made many life decisions against the religions beliefs but I can sleep at night with them and I personally feel that is all that matters. I'm also way too open minded of a person which my Dad is well aware of. Growing up he only really asked one thing of us, to observe lent and no meat Friday. To this day I still try to do as he wishes. Then enters Keith who does not observe this nor does he eat fish. Now there's a brand new challenge on the table. My solution- Fondue!

For this meal I followed a Melting Pot copycat recipe however edited it to be gluten free as well as add a little but more flare to it.

You will need:

• 1/4 cup butter
• 1/4 cup gluten free flower (I still am a fan of Bob's Red Mill)
• 1 bottle/12oz gluten free beer (I used Omissions because it was what I had but next time I would use a Glutenberg Pale Ale for an extra kick.
• 1/2 tsp Worcestershire sauce (I used a few more drops for extra flavor)
• 1/4 tsp Dry Mustard
• 1/4 tsp Red Pepper Flakes
• 4 cups of cheese (We used Fontina, Sharp Cheddar and Gouda)

To make:

• Melt the butter in a saucepan and whisk in the flour until smooth.
• Whisk in your beer and bring to a boil until the consistency of heavy cream.
• Mix in your Worcestershire sauce, dry mustard and pepper flakes. Adjust amount to your liking
• Mix in your 4 cups of cheese by handfuls until smoothly melted.
• Pour into your fondue container or appliance.
• Enjoy with your favorite sides

Side note: Keith felt it needed a little extra kick, he'd eat everything spicy if I let him, so he added a few dashes of Sriracha.

The Gluten Free Onion Gravy

After making the chicken gravy I was feeling a little more confident about myself making gravy's. They have been something I have always been very hesitant on and if I could buy it premade or as a mix I did so, however with the gluten free thing I had to step it up and figure out my own. I must say this gravy has become a favorite. I see this as being used on many future meals. Event he kids loved it.

You will need:
2 medium onions peeled and thinly sliced
2 tbsp. EVOO
2 tbsp. butter
1 tsp sugar
1 tsp balsamic vinegar
3 cups GF beef stock
4 tsp cornstarch
4 tsp cold water
salt and black pepper

Melt oil and butter over medium heat
Add onion and cover with lid. Cook for 10 minutes until soft and translucent. Make sure they do not brown.
Add sugar and balsamic vinegar to the onions and stir well. Cover and cook another 5 minutes.
Add the stock and gently boil uncovered for 5 minutes.
In a heat proof container mix cornstarch with the water and mix until a paste forms. Pour a little bit of the gravy mixture in with the paste and mix well. Add the mixture in tot he gravy in the saucepan, blending again, and raise the heat to high and boil for 10 minutes or until thickened.

For the meal I used it on I had made Bangers with boiled potatoes and carrots. ENJOY!

Chicken, Corn, Beans, Mashed (w/greek yogurt) and Homemade Chicken Gravy

Think that was a long title? Well the title is more complex then the meal...

For the Chicken we marinated then in a White Whine and Herb Worcestershire sauce mixed with a little extra virgin olive oil. Keith then grilled them to perfection.

For vegi's we made a buttered corn and steamed fresh green beans.

Now here comes the fancy part- the mashed potatoes and gravy.

For the mashed potatoes I diced up potatoes and brought them to a boil. When they passed a softness test using a fork I drained them and put them in a head proof/ mixer proof bowl.
I added:
4 twists of the sea salt grinder
2 tbsp. butter
a splash of milk (sorry I eye it every time)
1 cup Greek yogurt.
Using a hand held mixer, blend to you desired texture.

I was nervous on making my own GF gravy for the first time but it ended up being easier then I thought.
3 tbsp. butter
4 tbsp. Gluten Free flour
2 cups Gluten Free chicken broth
1 tsp salt
1/4 tsp pepper
Melt the butter, then add the flour blending thoroughly. Slowly add the broth, salt and pepper. Continue to blend until the mixture thickens then serve.

Stuffed Turkey Pesto Meatballs

The other night we decided to give something new a try. Keith has always enjoyed making his Nana ' s meatballs but we decided to try a new twist. The outcome was Mozzarella Stuffed Turkey Pesto Meatballs.

Ingredients:
1 lb ground turkey
1/4 cup gluten free salt and pepper panko
1/4 gluten free tortilla crumbs
1 egg
2 tbsp pesto
2 oz fresh mozzarella
Dash of paprika

Instructions:
Combine ground turkey, Gluten free panko and tortilla crumbs, egg, pesto and paprika in a large bowl mixing thoroughly. Form into 12 meatballs and place on a cookie sheet. Cut mozzarella into 1/2 inch cubes and press into the middle of the meatballs, press entrance hole closed. Place into an oven pre heated at 375 and cook for 15-18 minutes.

Plate with your favorite Gluten free pasta and sauce and serve.

Enjoy!!

BLTs

Keith got hurt at work yesterday and will now be out of work for at least a couple of weeks. I figure I can use this time to get him back on a normal eating routine and get him back to healthy. Unfortunately the life of an EMT is not a healthy one. There are days he doesn't get to eat at all until 10 pm when he gets home and that's if he doesn't get held over. I know this is labeled BLTs and you have to be asking why if I'm talking about making him healthy again. Well the answer is- one last "naughty" meal.

BLT's are pretty self explanatory. You take cooked bacon, lettuce and tomato. Layer it on bread (we used Schar's) and added a little habanero mayo which I described in my previous post Again While Watching The Taste.

Throw some gluten free fries in the oven and ta-da you have a nice little "naughty" meal.

Mac and Cheese

Mac and cheese is my go to food. When I was pregnant with my son I used to eat 2 boxes of Annies Mac and Cheese for lunch. To this day it's still one of his favorite foods and my daughter will actually only eat my old recipe making it from scratch. Even if I did modify that recipe to be gluten free I wouldn't really want it as the sauce just feels like glue sitting in your stomach. After some research I came across a recipe I was dying to try. I even scheduled what day it was going to be made, and then I walked into a crazy day at work and the thought of cooking or even going to the store became extremely undesirable. Thankfully Keith stepped up and handled it because I then went on to get out of work late. He decided he needed more then just mac and cheese so he added grilled chicken to the menu.
The meal came out so delicious their was no left overs.

Ingredients: 8 ounces  gluten free penne pasta
8 ounces frozen peas
4 thick slices of bacon (cut into small pieces)
½ cup plain Greek yogurt
dash of hot sauce
4 ounces cheddar cheese (shredded)
4 ounces fontina cheese (shredded)
Salt
Pepper
Cooking Instructions:
Heat a medium sauté pan to medium-high heat. Add the bacon pieces and cook until crisp. Drain on a plate lined with paper towels. Set aside.
Cook the pasta in salted water according to the package directions, until al dente. Add the peas to the pasta water during the last minute of cooking. Before draining the pasta and peas, reserved 1 cup of the pasta water. Drain the pasta and peas. Immediately return the pasta and peas to the pot. Add ¼ cup of the pasta water to the drained pasta and peas (the pasta water must be hot), the Greek yogurt, a few dashes of hot sauce, and 1/3 of the grated cheese and stir until the cheese has melted.
Stir in the remaining cheese, a little bit at a time to prevent clumping. Add additional pasta water as needed to thin out and melt the cheese sauce. Season with salt and pepper. Add the bacon, mix well, and serve.
(Makes 4 Servings)

Creamy Chicken and Gnocchi Soup

I was tired and feeling a little under the weather so I thought a soup would go perfectly with my night. Then I got the weird craving for gnocchi. I think I had only had gnocchi once before at boarding school and did not like it however that day it was all I wanted. After finding out that Wholefoods carries a gluten free version I set off to Pinterest for some inspiration. Of course a million posts come up for replica Olive Garden Chicken and Gnocchi Soup so I figured I'd give it a whirl and make it gluten free.

The recipe is:

4	tablespoons (½ stick) butter
1	tablespoon extra virgin olive oil
1	cup finely diced onion
½	cup finely diced celery
2	garlic cloves, minced
¼	cup Bob's Red Mill gluten free all-purpose flour
1	quart half-and-half
1	box gluten free chicken stock
	Salt
½	teaspoon dried thyme
½	teaspoon dried parsley flakes
¼	teaspoon ground nutmeg (optional)
1	cup finely shredded carrots
1	cup coarsely chopped fresh spinach leaves
1	cup diced cooked chicken breast
	2 packages (9oz each) Gluten free gnocchi To cook: Melt the butter into the oil in a large sauce pan over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half and half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 tsp salt, the thyme, parsley, carrots, spinach, chicken and gnocchi. Simmer until the soup is heated through. I garnished with a little bit of cheese as well. This soup was amazing!!! Enjoy!

Salmon!!

I love salmon. My daughter loves salmon. The only problem we have is that Keith does not love salmon however on this rare occasion he agreed to attempt his first time grilling it while making steaks for himself and my son.  We took it easy on him and picked out the fish ourselves and even made it easier by kabobbing them. Making them that way also made it so my daughter could be involved.

The design of them is pretty simple.
1 lb of salmon (we had left overs from the 2 of us)
1 summer squash
1 zucchini
salt
pepper
butter

After placing them on the kabobs lightly salt and pepper them and then glaze with melted butter.

We paired it with white rice and a lemon-butter sauce:
1 tbsp. butter
1/4 tsp finely grated lemon rind
2 tbsp. freshly squeezed lemon juice
salt to taste
pepper to taste
a dash of cayenne

A Little Carbonara

I was in the mood for some Italian, and I wanted Keith to come home to a warm meal, so I whipped up my first Carbonara. It was definitely easier then I had thought it would be and turned out wonderful! Keith even ate multiple servings of it.

You will need:
12 oz. Gluten Free Pasta (I used Ronzoni Spaghetti)
4 slices of Gluten Free Bacon (I used Hormel Black Label)
2 tsp. minced garlic
1 large egg
1 egg yolk
3/4 cup grated parmesan cheese
1/8 tbsp. ground pepper
8 cherry tomatoes sliced

You start by boiling the water for the pasta. While that was going I took the time to slice up the cherry tomatoes and measure out my cheese. Then I started frying my bacon. By the time the bacon was done (leave the grease in the pan) and placed on paper towels to soak up the grease, it was time to throw the pasta in. Since I am not a fan of making long spaghetti I always break it in half before it hits the water. You cook that for 10 minutes. While that it going give yourself a minute or two to mix up the eggs and cheese in a medium bowl whisking until the clumps are broken up. Now back to the pan you fried the bacon, leaving the grease in, add in the minced garlic and cook for 30 second to a minute. Once the pasta is done, save 1/2 cup of the pasta water, drain, and add the pasta to the bacon grease/garlic sauce. Toss the pasta in the grease/garlic mix, remove from heat, and then add in the egg/cheese mixture and the 1/2 cup pasta water. Mix them all together until it's the right consistency and then toss in crumbled bacon pieces.
Garnish with the tomatoes and tada you have a lovely little meal!

Something Quick and Easy

Yesterday it snow.... AGAIN! By the time I got home from work and the grocery store the last thing I wanted to do was spend my night in the kitchen with a crabby Keith that just came in from shoveling. Thankfully I had already predicted some of this before heading to the store and was glad I had picked up these items. The meal ended up being an Apple Bourbon Pork Tenderloin with Cauliflower Mashed and a dinner roll.

For the tenderloin I used the Hormel brand. They already come marinated and Hormel is very proud to offer Gluten Free items. You just unwrap it, place it in a baking dish and set it in an oven preheated to 425. They give a suggested time of 25-30 minutes and I will tell you right now to not go by that. I always use my thermometer from Brookstones. Every time I haven't it has not been cooked all the way. If using and electric oven, I found it to take even longer so I highly recommend using a thermometer to gage it.

Now for the cauliflower mashed. This was my first time making it. If you have come here from my instagram then you know that. I will also give a disclaimer that I did not make the healthiest version as I was just trying to make sure I liked the texture verse using a potato. I promise from here on out to play around with it and come up with a healthier version now that I know I liked it.
To make it you need:
1 medium head of cauliflower
4 oz low fat cream cheese
3 tbsp. butter
2 tsp garlic salt
1 tsp Italian seasoning
After cutting the cauliflower into florets and then halfed, add them to boiling water for 10-15 minutes (until tender when poking with a fork). The drain and add to a food processer, blender or KitchenAid mixer which is what I used. Mix together all your ingredients until it is the consistency you want. I then got a little fancier and topped with some cheddar cheese and bacon bits.

Finally, I forgot to buy a vegetable at the grocery store as I just wanted to get home with the road conditions so I threw some Udi's dinner rolls in the oven as an extra side.

This meal was quick and easy, just as I wanted.

Off Season at Samoset Resort

The last post was all about the food, as a food blog should be, but I can not leave out the resort and local area as a whole. That just wouldn't be right.

Keith and I went away because we needed to. It had been a long time since just him and I went somewhere to get away. We have taken vacations and quick weekend trips but we like to include the kids in those so it was time to spend some time, just us. The last six months has also given us a lot of stressful situations that we really needed to reset ourselves. Although the resort is extremely child and family friendly, it worked out perfect for a couples get away as well. Our accommodations were clean and comfortable. We had a king size room with an ocean view where you could see the lighthouse. The bed was like sleeping on a cloud and the pillows, well lets just say I will be trying to find pillows just like that very soon. Even sleeping at home last night made me miss the pillows.

While we were there it did snow which was quite beautiful. You could see the fairways of the golf course made into beautiful little hills. In the month of January they have an outdoor ice bar that I wish we had gotten to take part of but we did enjoyed looking at the penguin ice sculpture at breakfast (if you haven't read my food post on the restaurant on site you must!!). There is also an outdoor rink. I love skating and have been in skates since I could walk however the wind was too cold for me to get out there.

The resort has a health club which hosts a work out room, an indoor pool and a Jacuzzi. There was also steam rooms which we and another couple were disappointed where segregated by gender. It was something Keith and I would have enjoyed together however was not as appealing separated. In the summer months there is also an outdoor pool and pool bar.  We found there is however a really great way to release the stress as a couple while visiting this resort... THE SPA!

Keith knew when we started looking at locations that I just wanted a massage. It had been years and I had been feeling it. One of the reasons this resort was picked was because of the spa feature and they did not disappoint. Julie at the front desk was warm and welcoming and even found the time to add on a reflexology treatment to my massage. I liked that although my treatment was starting before Keith's, they had me in the couples room so that I did not have to move for the couples massage portion. My 1 main regret is that Keith and I both became so relaxed that we can not remember our therapists names and for that we are truly sorry. You two were amazing!! My reflexology treatment was perfect. I could feel the pressure and tension in my feet just releasing.  During the couples massage I had a Swedish massage as I really just needed to release the stress and chill out, which I did. Keith had a therapeutic massage as his shoulder and back is a nightmare.  What she did was magic and lasted all the way up until this morning at work. She had given him recommendations of treatments to help him so we will now be looking into it. To the therapist I had, you have no idea the level of stress you have released from me. I feel centered and refreshed. You did an amazing job. Once we remember these lovely ladies names I will be sure to add them to this. This spa has a whole menu of spa options that we recommend taking the time to look in to if you are ever in the area.

This resort was exactly what we needed and located surrounded by lovely little towns. If you find yourself wanting to take a look around, Camden and Rockland have a lot to offer. All in all we thoroughly enjoyed our trip and can't wait to return!!

www.samosetresort.com

The Food Portion Of Our Trip

This past weekend Keith and I escaped for some much needed R & R to the Samoset Resort in Rockland, ME. I was nervous about the trip as it was my first time traveling having to be completely gluten free. My main concern was feeling like a massive pain in the butt having to modify everything. Thankfully that was not the case and the Find Me GF app on my phone helped guide us along. If you are looking for a relaxing gluten free get away then this is 100% an area to look into.

When we fist got up there we were starving. We checked into our room and then headed straight back out and over to 40Paper (www.40paper.com) in Camden after reading great reviews on the app, for happy hour. Within seconds of sitting down my very protective other half was asking questions about gluten free. I started off with a drink (as it had been a LONG drive) and picked a Honey Lemon Drop. It was exactly what I needed. Then for a tappas I chose Baby Artichokes stuffed with fresh goat cheese and prosciutto bits. This appetizer has stayed with me through the whole trip. I have a feeling I will be attempting to recreate them in the very near future. When we were finished we decided to try another location for dinner since there were so many places and so little time.

We headed to Fog Bar and Café back in Rockland. The atmosphere with the dim lights and playing old Disney cartoons on the back wall was excellent. It thankfully wasn't too over crowded as we were still unwinding from the drive. We started off with drinks again where I ordered a Blackberry Cosmo. Keith was again concerned with the gluten free options but I figured we could figure it out. Since they had specials written on the board I went up and asked the hostess if the one item that stood out to me was gluten free. She was very helpful and went off to ask. She then looked in my direction and gave me the thumbs up. It was a Sweet Potato and Duck Shepherds Pie. This was my first time having duck and my only complaint is that I lost the picture of this savory meal by not letting it fully save to my phone. By the time I realized that, we had left (and I had slipped and fallen on my butt in the snow).

After leaving we went to the local grocery store to pick up a few things to keep in our room. I was shocked to see not only a full liquor selection in the grocery store but that they had the gluten free beer we had been searching for.. Omission. As much as I enjoy the Glutenberg, the Omission surpasses it. Now only if I could find it back in Massachusetts.

The next day we only ate at the resort at La Bella Vita Ristorante (www.labellavitaristorante.com). We started off with breakfast where we met our server Chloe. Nothing against the other servers but in my mind Chloe is such a great asset to this restaurant. She started off working in the health club before transitioning to the restaurant which gave her the chance to learn the ins and outs of how it is run and she knew exactly what could be customized and what couldn't. When we sat down I knew exactly what I wanted and she helped me modify it to be gluten free and even made sure the chefs knew it had to be gluten free. Keith had explained how the tiniest bit of gluten will ruin our whole trip and land me in bed in pain and miserable for the remainder which we definitely did not want. She completely understood and the next time I saw her she was delivering my Lobster Eggs Benedict which was poached eggs, oven roasted tomato, spinach, Maine lobster and basil citrus hollandaise layered on top of gluten free bread and a side of roasted potatoes. That meal was AMAZING! Breakfast will never be the same again (unless I recreate it). We were so impressed with that meal that we even came back for happy hour later in the day. Their drink menu is quite interesting and when reading it you are not quite sure how it is going to turn out. We had 3 of their mixed drinks (spread out through the night), The Tuscan Pear, the Basil Lime Ricky Cocktail and the Bellini Passione. After our first drink we caught Chloe out of the corner of our eye and asked to be seated in her section as the Italian style menu was intimidating not knowing what I could change and what I couldn't. She was working in the lounge section so we sat in an area that was set up to watch items be prepared using a brick oven. Although they were items I could not eat, it was still fun watching them, however it may have made one of the chefs uncomfortable. In the end of finding out I could get almost anything made gluten free, I chose the Wild Salmon Florentine which was made with white wine, lemon, capers and wilted spinach on top of parmesan risotto. Keith ordered the Chicken Parmesan because he could and he was impressed with the pasta and glad Chloe suggested having fresh grated cheese and ground pepper on top. A couple of hours after we headed back to our room we had become hungry again so we ordered room service. Keith had to have one of the brickoven pizzas after watching them be made during dinner and I wanted a lobster roll. The kitchen was more then willing to make it gluten free however they suggested putting it on a bed of greens. I wasn't really for that so we convinced them to toast the gluten free bread and put it on them. It came out perfect and I have now definitely had my Maine Lobster fix for the next couple of months. The food at this restaurant was excellent and we would without a doubt recommend it to any one even if they are not staying at the resort. HOWEVER- we also highly highly highly suggest requesting Chloe as your server, you wont be disappointed.

The next morning we were sadly heading out so we stopped at Home Kitchen Café (www.homekitchencafe.com) also in Rockport as it had also been recommended on my trusty new phone app. Keith ordered an omelet which he enjoyed and I ordered homemade corned beef hash with two poached eggs, home fries and I tried polenta for the first time. Sadly I was not impressed with the polenta however the home fries were awesome!

The food choices we had on this trip were amazing and it gave us a few new ideas. It was a little heartbreaking leaving an area that gluten free food is so readily available and head back to our area of Massachusetts where they are working on it but it's not quite there yet, so we have decided this may turn into one of our go to locations. Can't wait until the next time we are back!

From 40 Paper:

 

From Fog: (the bathroom walks are chalk boards) 

 

 

From La Bella Vita: 

  

 

From Home Kitchen Café: 

Maine

We are on our way home from an incredible long weekend in Maine. No time like the long drive home to draft up tomorrow's post featuring the amazing food, services and people.

Stay tuned!!

Again While Watching The Taste...

Sadly this show is coming to the end of it's season. Although Keith has barely seen any of it, I have not missed one episode. There may be a void when it's over and lets just hope that I don't substitute it for Cut Throat Kitchen, things might get real interesting then. Anyways, Last nights episode is "Things that go with beer". This may have been my favorite challenge yet. So since I'm cooking while it's on I planned around this. I came up with my meal idea before finding out they were going to switch things up and that you then had to cook things using beer. So what did I make? Philly Cheese Steaks with a Acai Habanero Mayo and Tater Tots.

To make this you'll need:
1lb shaved steak
1 sweet onion
1 green pepper
mushrooms (I used baby bellas)
provolone cheese
mayo
hot sauce (I used Cue Culture gluten free Acai Habanero)
3 tbsp butter
salt
pepper
worcestershire sauce
gluten free rolls (I used Udi's hamburger buns)
a package of tater tots (I used McCanns)
1/2 cup gluten free beer (I used Glutenberg as it is still my favorite)

After everything was cut, I took out the 3 pans I would use. I used a wok type pan for the shaved steak which I added Worcestershire sauce and salt and pepper to taste. I used a larger pan for the onions and peppers where I placed 2 tbsps. of butter and then 1/3 cup of beer then covered. Then a smaller one for the mushrooms where I used 1 tbsp. of butter and the remaining beer. All of these cook very nicely at the same time without losing your mind over multitasking. The only thing left is to prepare your mayo which I do not have exact measurements for. Only you know how much you want and how hot you want it. Remember you can always add more but you can't subtract.

Once everything is done, put it together and tada- you have one heck of a yummy gluten free Philly Cheese Steak!

A Sweet Gesture

So Tuesday was again a VERY busy day for me at work. One of those days that by the end you don't want to think or do anything so thankfully Keith took the reins on dinner again. This time he recreated the meal we had on our first date (yes we actually cooked together on our first date). It's really a simple meal but one that you feel guilty if you have left overs so I obviously ate the whole thing as I posted on Instagram. Now if you saw that picture know that I have big hands, piano type fingers, that are just about as big as my face.

For the meal we love so dearly all you need is:
Steak (you decide how fancy)
Potato
Greenbeans
Corn
Sea Salt
Pepper
Worcestershire Sauce
Extra Virgin Olive Oil
and baked potato toppings, I go with sour cream and bacon pieces.

First you start with the baked potato. After using a fork to poke holes all over the potato rub down with extra virgin olive oil and over with sea salt. You then want to place them directly on the rack in the oven for 60 minutes at 350. We also recommend placing a sheet of aluminum foil on the rack below to catch any dripping olive oil.

For the Steak we chose an organic grass fed tenderloin. You really don't want to take anything away from that quality of steak so they were only seasoned with salt, pepper and drizzled with Worcestershire sauce. To cook them we threw them on the grill, for the most part. Keith takes grilling very seriously (we were even given a fancy grill from his parents as a house warming present) so you can imagine the mini melt down he had when we ran out of gas half way through. It was almost as good of a meltdown as I had with the pizza balls. Once he came back to reality he pan seared them to finish the cooking time and they came out perfect.

All you then have to do is prepare your sides and plate them. Keith was fancy and added minced garlic and grated parmesan to the green beans.

(I did not mean to have that many bacon bits, they just came rushing out)

Pizza Pizza!

Monday night Keith was in the mood for a pizza. I was too spent from work to even contemplate cooking never mind making a pizza so he took this challenge on himself. He went to the store, read all the labels and this was how he made his version of a Gluten Free Margherita Pizza (which we actually made two of).

1 box Glutino pizza dough
1/2 cup crushed tomatoes
4 oz fresh mozzarella (we used a pre-sliced package)
1 tsp minced garlic
1/4 tsp salt
1/8 tsp pepper
1/4 cup fresh basil, chopped or cut into thin strips
1/4 cup grated fresh gluten free parmesan cheese

For the dough we broke out my kitchen aid mixer. Keith was nervous about the consistency of the dough but I told him that was how it was when I made the pizza balls and to trust it, so he did. After lightly greasing the tray and smoothing the dough out, he threw it in the oven for about 7 minutes to set and rise. As this process was happening he mixed together the sauce which consisted of the crushed tomatoes, minced garlic, salt, and pepper. After the sauce was laid out of on the pie he sprinkled the parmesan cheese, placed out the mozzarella and scattered the fresh basil.

He was very proud of himself and it was delicious!!

  

If They Make It They Will Eat It

I am a firm believer that when cooking for kids "if they make it, they'll eat it" and also "if you make it fun, they'll eat it". I am fortunate enough that my daughter is willing to try just about everything and the fancier the better. My son on the other hand can be picky, especially when introducing new foods or ingredients. As much as he'll tell me "whatever you can eat Mommy" it does not always ring true. This is the reason I find a way to get him involved in the kitchen. My daughter will cook for the learning and independence, my son is for pride in knowing he helped make it.
Last night I posed a picture on Instagram of his little hands helping make dinner with the caption "What could we be up to tonight?" The answer was Dinner Cupcakes.
Dinner cupcakes are traditionally not Gluten Free and this time my daughter was on a mission to make it that way from reading labels in the grocery store to helping determine substitutions. Here is our version of Gluten Free Dinner Cupcakes 80% made by my children:

1 Twelve tin cupcake tray
Extra Virgin Olive Oil
Large Mixing Bowl
Vinyl gloves (optional)
1 lb Organic ground turkey
1 cup Zucchini, grated
2/3 cup Onions, finely chopped
1/2 cup Tortilla bread crumbs
2 Egg whites
1 tbsp. Salt
1/2 tsp Garlic powder
1 tbsp. Worcestershire sauce
2 cup Mashed potatoes (my son wanted an instant garlic mashed)
1/2 cup Carrots and peas (optional)


1. Preheat oven to 400 degrees.
2. Have your child combine the turkey, zucchini, onions, breadcrumbs, egg whites, salt, garlic powder and Worcestershire sauce in the large mixing bowl and mix with hands until mixed into the form of a meatloaf mixture. (This is where I recommend those gloves)
3. Lightly grease the cupcake pan with olive oil.
4. Spoon the turkey mixture into the cupcake tins so that each one is filled but not overflowing. Then using a spoon, smooth the tops until flat.
5. Place the filled cup cake tray in the oven and bake about 20-25 minutes (internal temp 165)
6. Remove the cupcakes from the oven and let cool for a few minutes (now is a good time to make that instant mashed), and then remove them gently from the tray using a wooden spoon or rubber spatula to loosen them.
7. Once plated, have your child "frost" them using the mashed potatoes and sprinkle with peas and carrots if they chose.

My children did not chose to have peas and carrots this time however this was their final product. They even asked to take the left overs to school for lunch!

Getting The Kids Involved

A little bit ago I had someone reach out to me asking for some advise. Although she felt she needed to make a change the main problem was having two young children in the house and it's easier to just throw something quick together.  After I explained my meals aren't actually that complicated, I suggested getting the kids involved. I have always enjoyed having my kids in the kitchen with me. If they are able to pour, measure and stir they are old enough to help in some way.
Last night I decided on a Honey Fried Chicken. I used my favorite Gluten Free Bisquick recipe found on the box but instead of an egg wash I used honey.  For this I threw some gloves on the kids and let them have at it. They did all the measuring together, my daughter handled the honey and my son coated them. I then coated a pan with extra virgin olive oil and brought the coating to a golden brown color. I then threw them into a greased pan and put them in the oven at 350 degrees until fully cooked tgrough. I then made a Garden Vegetable Quinoa as a side.
The kids had fun and it came out great!

So Good I Starteld Myself

Last night I was supposed to make Stuffed Peppers but when Keith told me he was going to be getting out of work late, I scratched that idea. Then I was going to make Honey Fried Chicken but then the confirmation email came that our new dishwasher is actually going to be delivered today so I had to get everything cleaned and get things ready for our cat to be locked in our bedroom all day. I felt horrible not having a warm meal ready for him when he got home after such a long day. From the time he left our house to the time he returned home it was a 16 hour day just to be up and back at work for 8am and do it all over again. We can discuss the burn out rate of an EMS employee later....
Anyways, I still had to eat so I made it quick- Grilled Cheese with Roast Beef on Udi's white bread.

Now here comes the part when I startled myself. The second I took a bite out of the bread I had an instantaneous fear that I had glutened myself. In a flash of an eye I had a complete moment of fear for the pain and discomfort I was about to experience for at least the next 24 hours.. I'm sure those of you with gluten intolerance or celiac know exactly the moment I am talking about. Their bread tasted so much like what I had been used to my whole life that I had to take a moment to remind myself that I did indeed make it with gluten free bread. Once I got that moment over with I was able to enjoy the rest of my sandwich. In light of this moment it may in fact be time to segregate the cabinets, my food and everyone else's.

Keith's Choice

Since I was sick yesterday,  and Keith was home taking care of me, it was his choice for dinner as I was not stepping foot into the kitchen. Since he has been obsessing over his latest steak marinade concoction he obviously picked a steak meal.

The marinade is quite simple, McCormick Fajita Seasoning and Extra Virgin Olive Oil. This time he added minced cilantro to it. When it came time he threw them on the grill. Yes, we had just received a foot of unwanted snow but that grill is his baby and has been used all winter long.

He then wanted rice, very easy- he went with white rice in the boil bags.

Then he needed a topping and he thought his Avocado Salsa (recipe is located in the Cook Together Date Night post) would be perfect and it was.

After dinner he had one more trick up his sleeve... We honestly rarely have desserts but he decided some ice cream might help my throat so he baked a batch of Immaculate Baking Gluten Free Fudge Brownie Cookie Dough cookies and put together a brownie sundae for me.

 

 

Poached Eggs

There is a cold/plague going around my office and last night I could feel my body fighting it off. When I get sick I get emotional and get pretty strong cravings. Last night all I wanted was breakfast for dinner, especially eggs benedict so I had a go at it.

I made a homemade Hollendaise Sauce:
1/4 cup of butter
1 cup milk
6 oz cream cheese
1 tsp. garlic powder
1 tbsp. lemon juice

For Poached Eggs:
Bring water to a simmer (little bubbles on the bottom) and add 1 tbsp of vinegar.
Break eggs into individual bowls or cups for easy pouring into the simmering water.
Using a wooden spoon GENTLY nudge eggs to prevent sticking.
Soft poached Eggs take about 3 minutes.

Canadian Bacon:
I used Hormel as they are my gluten free go to brand. There is no reading labels and guessing,  everything is clearly labeled. I just quickly heated both sides in a pan on medium heat.

English Muffin:
For this I used Food for Life. I found them to be heavy and doughy compared to the light and fluffy gluten filled ones I was used to my whole life. They tasted fine for the meal however they were loaded so I can't really judge on their taste.

Asparagus:
Break them into the size pieces you need and steam them.

Then just plate it all together and enjoy!

Sausage, Onions and Peppers Oh My!

Last nights meal was kind of an easy one but oh so good. It's one of my old recipes that I just adjusted to be gluten free. Once again I wanted extras to take for lunch but it was all gone!

Ingredients:
4 Tablespoons Olive Oil
1 Lb sweet Gluten Free Italian Sausage
1 Yellow Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1 Large Sweet Onion
3 Cloves of Garlic, minced
1 Cup Gluten Free Chicken Stock
1 Teaspoon Oregano
1 Box Gluten Free Pasta
A dash of Red Pepper Flakes
Parmesan cheese to serve

In a large pot bring salted water to a bowl to cook the pasta. In a large frying pan brown the sausages in 2tbs of olive oil. Remove and set aside. Add in the other 2 tbs of olive oil, the onions and peppers stirring occasionally for several minutes. Slice the sausages into 1 inch pieces. Add the garlic, red pepper flakes, oregano and sausages. Pour the chicken stock into the pan and cover. Cook for 5-7 (I did 7) minutes and then take the lid off for a few more minutes to complete the cooking. Drain the pasta and plate to serve.

ENJOY!

 

The Scrambled Eggs

So after mentioning them more then once and having now been asked for it, here is the way I do scrambled eggs...

Unfortunately there isn't real measurements to this as it varies by how many people you are making and I do it by eye so try to trust yourself with it.

Start with as many eggs as you need and crack them into a bowl
Add enough milk as needed but less is more on this
Add a dash of garlic salt (this is not one you want to go overboard with)
Add black ground pepper
Add parmesan cheese (how much is really a personal preference)

Your bowl should then look something like this:

 

Mix it up using a whisk and pour it into a greased heated pan on the stove. Cook accordingly and Tada you have made delicious scrambled eggs or in this case, my daughter did.

 

 

Nice Little Monday Surprise...

So as I'm sitting here to write about the weekend my mind is a fog after a rough ride to school with the kids this morning. We NEVER have mornings like this and it was out of left field. Seeing their little faces sad with hands waving as I drove away from their school has clouded all the good things I was excited to share with you. The weather, the Super Bowl, a new phone, the whole narrative I had in my head right out the window. I got to the point of looking at the stats to see if it is even worth it to write todays post and all I can say is HOLY COW (in my head it was not cow)!! I can not believe how many views we have had in one weekend. So with that in mind, I am going to attempt todays post but please excuse me if it's a bit off.
As I had written as the last post, my brother and his girlfriend had taken on and tackled a wonderful gluten free meal for the whole family Saturday night which was greatly appreciated with our crazy schedule this weekend. I had a task I had to handle at my parents house and they were very much enjoying some time with the kids as they hadn't seen much of them lately. Thankfully we only live about 15 minutes away so it was great to head home after and just get the kids ready for bed and relax.
Sunday morning is honestly my favorite morning of the week. We take our time getting moving and always try to have a great Sunday morning breakfast. This Sunday Keith and my daughter handled breakfast. I finally walked her through how I make scrambled eggs and Keith cooked up the sausage. Unfortunately the picture is on my old phone so I will add a post this evening of the meal as well as my recipe for the eggs. After breakfast, and everyone was dressed, we heading out on the new bikes the kids had gotten for Christmas for a ride around the neighborhood. I could not believe how nice out it was (especially since it is currently snowing as I write this)!! After riding the bikes we had a quick lunch (sandwiches using Udi's hamburger buns) and then my phone started acting up again. I had been having non stop problems with my iPhone and since my mother had given us gift cards for new phones for Christmas it was time. The timing ended up being perfect as my daughter had set up a Puppy Bowl date with my brothers girlfriend and did not want to go to the store. We headed off to Staples and picked up Samsung S4's. I'm still getting used to it but the upgraded picture quality has already won me over. Anyways, back to the food. I made sure we were back home in time for the Super Bowl and since every time I asked the kids what they wanted for dinner my son responded "I want whatever you can eat Mommy" so Keith decided we were ordering from Uno's. If you think we eat there a lot, it's our go to, it's less than a mile from our house. While everyone else ordered gluten filled food I was able to order a Gluten Free Guac-alious Burger with bacon and a side of roasted vegi's. It was my first time having a burger since finding out what was making me so ill and it was such a great feeling. You never realize the emotions certain foods give you until you become scared to eat them. I also tried a new beer to go with my burger. Keith had picked up New Planet Blonde Ale. It was different, not bad though. Had almost a fruity champagne taste to it. I did not find it to be something I could have more then one of, however I tend to not drink more then a glass of wine while my children are in my house so it worked for the occasion. I would definitely say it is worth a try.

A Guest Cooks First Attempt

Yesterday my mom called me and asked if we'd be doing dinner with our visit with the kids. Feeling like a pain in the butt I said "we can order a pizza or something and I can bring my own or eat later." She said ok but then called back about a half hour later and told me my brother and his girlfriend were going to be making dinner and what brands do I recommend to make it friendly for me to eat. I appreciated their consideration and they did a great job, shocking everyone who was skeptical about gluten free. Everyone's plates were cleared and seconds were had. Great job Corey and Kelly!! 

Side note- Kelly also made a home made sangria that came out perfect (sorry no picture)

Pesto Cicken-