I used to love those blooming onion petals, deep fried and breaded, ready for dipping into some delicious sauce. Years ago, we found a recipe for slow cooking an onion on the grill – cutting it into petals, seasoning it with just salt, pepper and a splash of wine, then wrapping it in foil and letting it cook on the grill – alas, gluten free and definitely healthier than the deep fried version.We are always looking for fun summer foods for camping and picnics. On a recent camping trip, we wanted something a little more interesting, and came up with this flavor combo. It’s easy to make, and cooks while you get all your other stuff prepared. And, in my case, I get to avoid potential cross contamination from the campsite-provided grill, since we all know gluten doesn’t burn off any grill..
These biscuits are special. Why? Not only do you NOT need to chase it with a glass of water after eating it (yes, they are moist and buttery), but they just had the honor of competing in the Special Biscuit category of the Biscuit Baking Contest at the International Biscuit Festival. Every May, adorable Knoxville, Tennessee celebrates all things biscuits. A third place finish was perfectly fine considering the gluten-filled competition: a chef and a multi-time contest winner. For me, it’s the closest thing I’ll ever experience to being on “Chopped,” one of my favorite cooking shows, except a really chill version of it. For Biscuitfest, entries have to be crazy-special. My entry was accompanied by Beurre-acha Shrimp, Avocado Crema and Crispy Shallots.
If you’ve ever eaten at a Brazilian steakhouse, you know what I’m talking about. Those beautiful, delicious balls of cheesy bread they keep bringing to you throughout your meal. And because they are gluten free, they can end up being the highlight of any meal. If you search the internet for Brazilian Cheese Bread or Pan de Queijo, you’ll find dozens of recipes on how to make these – with milk and cheese. I was working on one of my own versions, and got sidetracked when I was curious if they can be made dairy free as well. For dairy free, these exceeded my expectations. The recipe doesn’t make a whole bunch of them…only 6, but that gives you a chance to try them and if you like them, you may need to double or triple the recipe if you have others to feed. Continue Reading
Are you a fan of fried fish? Since going gluten free, do you occasionally miss the yummy comfort food of some fish and chips? Give this recipe a try and see if it satisfies a little of that craving. I am honored to say I get a ton of positive feedback on my Chicken Nugget Recipe. This recipe is a take on that one, with a few minor changes for flavor, but also in my cooking method. Continue Reading
Here is #2 in my ravioli series. If you are a fan of meat ravioli, you may want to give this one a try (or the Gluten Free Sausage & Pepper Ravioli). They are very simple to make once you get the hang of it (be sure to see the photo instructions at the bottom of the recipe). It’s a great way to use up last night’s hamburgers from the grill, too. If you want an extra special dinner, serve it with my Gluten Free Easy Sun Dried Tomato Pomodoro Sauce. These ravioli are also grain free and dairy free! They have to be frozen, so if you like them, make a bunch and keep them in the freezer for when your hungry self isn’t in the mood to labor in the kitchen. As they are very filling, it only takes a few to make one serving. Continue Reading
All things pasta tend to be sorely missed when going gluten free. Ravioli in no exception. But now, you no longer have to rely on just your memories of this Italian delight! This is the first of many flavors I will be posting. These are NOT difficult to make, and one recipe makes 12 raviolis. Three or four with a salad is very filling and satisfying, and they are stored in the freezer, so you can feed your future hungry self when you get that “what’s for dinner” panic moment. Stay tuned for more flavors!! Be sure to see the photo below the recipe in case you prefer a visual of how to assemble them.
I’m a summer girl at heart, but soup is one of my favorite aspects of winter. I was getting a little bored with chicken and beef-based soups, so I tossed this together last night, not expecting it to be something I was going to share, but had to take a photo and post today because it turned out to be incredibly tasty and super easy to make! I’ve been doing a low FODMAP thing lately. Many of my recent recipes are aligned with making that philosophy fun and tasty, so I’m adding a category to this site for “Low FODMAP Friendly”, in case that is something you have interest in as well. Continue Reading
My first pizza recipe remains a family favorite, but I recently created this alternative which FOLDS like a NY pie without cracking. Having grown up in NJ, pizza was probably my most favorite food, so it pains me whenever I walk by an east coast pizzeria and smell a hot, fresh pizza baking, knowing that this most perfect, gluten-laden delight will never cross my lips again. Also, I’m biased in thinking NY style pizza is the best kind on earth. Although not an exact replacement for the real deal (let’s be honest, what GF stuff really is), this happens to be pretty quick to make and a few steps closer to my long lost memory!
So let me clarify, I grew up in the north, so I mean no disrespect to real southern grits. In fact, I do love them on the rare occasion I choose to eat them (being I’m usually grain free and all). This time it was the result of limited gluten free choices at a Nashville restaurant a few weeks ago. (Although I vetted the restaurant ahead of time, we ended up with one of those servers who really didn’t understand gluten very well – he told me the linguine entree was a good gluten free choice. Seriously?). When it was all said and done, the safest choices boiled down to a salad, or shrimp and grits. I chose the latter and it was certainly delicious. So when I thought about how soon I could indulge again in such a fantastic dish, I immediately though of how to replicate the recipe, sans corn. So, this happened, and it was a yummy, comfort food experience! Thank you south, for creating shrimp and grits.
Just like the post where I talked about unnecessary ingredients in taco seasoning, the same goes for BBQ sauce. The ingredients in many store bought varieties include high fructose corn syrup, modified food starch, caramel color and natural flavor among other ingredients. It’s surprisingly quick and easy to make a batch for yourself in under 30 minutes. Many homemade BBQ sauce recipes require slow cooking, and sometimes slow is not a part of my day. I tossed this together one day and it took care of business.
Use it on anything you BBQ or in place of ketchup (with sweet potato fries, as pictured), especially with Gluten Free Chicken Nuggets! It was the preferred choice of sauce at the Chicken Nugget Day at Benefit Your Life last week – thanks to all who stopped by for lunch…I truly enjoyed cooking up nuggets for everyone!