Bacon Lettuce Tomato Wrap

B.L.T. Gluten Free,

sometimes a B.A.L.T.

Bacon slices, cooked crispy

Romaine lettuce

Tomatoes, sliced thick

Light Mayo

Ground pepper and coarse salt

Avocado slices, if you have them

On a large lettuce leaf, spread a little light mayo. Layer large slices of tomato on top. Generously douse with fresh ground pepper and coarse sea salt. Place a few slices of crispy bacon on top, then some avocado slices. Finish with one more lettuce leaf.

This is a wonderful way to eat plump, juicy tomatoes. A little mayo, a little bacon, lots of salt and pepper. Heaven on a lettuce leaf. I would've put avocado on mine too, if I hadn't already eaten them yesterday.

I don't crave the BLT's my dearest makes anymore, I think mine are tons better. This is such an easy lunch if you have precooked bacon. Just make up a large batch and refrigerate, taking out slices as needed.

Baked Zucchini Casserole

Baked Zucchini Casserole

4 1/2 cups sliced zucchini

2 to 3 Tbsp olive oil

salt and pepper

1 medium onion, chopped

2 cups spaghetti sauce

1 1/2 cups mozzarella cheese, shredded

6 eggs

1 cup Parmesan cheese

In a large skillet, heat the olive oil. Add zucchini and saute. Season with salt and pepper. Transfer to a 9x13 pan.
In the same skillet, add onion and saute until soft. Add spaghetti sauce and heat thoroughly. Pour over the zucchini. Sprinkle the mozzarella cheese over the top of the sauce.
Mix eggs and Parmesan cheese. Pour over the mozzarella cheese. Bake at 375 for 25 minutes. Let it stand for 15 minutes before serving.

My mother-in-law made this for a family dinner, and all I can say is WOW. This dish, an adaptation of a recipe she found in a magazine, is an excellent way to use up the bounty of zucchini everyone seems to be giving us from their gardens. I think it would be perfect as a stand alone vegetarian dinner, or even as a brunch dish. The picture doesn't do it justice. If you try it, I'll bet you'll like it.

White Chocolate Macadamia Nut Cookies

Gluten-Free White Chocolate Macadamia Nut Cookies

Be sure to check the bag of white chocolate chips to make sure they are gluten-free (the brand Ghirardelli is not GF, unfortunately).

Ingredients:

1 cup butter, softened (I use half margarine and half butter)

1 & 1/2 cups granulated sugar

1 cup brown sugar, packed

1 & 1/2 tsp GF vanilla

2 eggs

3 cups white rice flour

1/2 tsp baking soda

1 tsp salt

2 cups (11oz bag) GF white chocolate chips

1 & 1/2 cups Macadamia nuts, chopped (I only use 1/2 cup, but would still be great with none!)

Preheat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until fluffy. Add vanilla and eggs, one at a time, and beat well. Blend in flour, baking soda, and salt. Stir in white chips and nuts. Drop by teaspoon onto ungreased cookie sheets. Bake for 10-12 minutes.

The trick to these is removing them just as they barely start to brown on top, but do the toothpick check before removing to make sure they are fully cooked. It took my oven 12 minutes exactly. They are the most delicious gf baked good I have ever made, taste like normal, soft and fluffy cookies.

Chocolate Krispy Treats

Gluten Free Chocolate Krispy Treats

6 Tbsp butter (real butter, not margarine)

1 (16 oz) bag large marshmallows

1 (13 oz) box Cocoa Pebbles cereal

1 cup semisweet chocolate chips

Spray a 9x13 pan and a spatula with nonstick cooking spray.

In a large saucepan, melt the butter over medium heat. Add the bag of marshmallows, stirring constantly, until they are almost completely melted (there should still be some semi melted marshmallows). Remove from heat and add the entire box of Cocoa Pebbles cereal. Stir well to incorporate. Pour into the 9x13 pan and press down with the spatula. Sprinkle the chocolate chips on top.

I am a rice krispy treat junkie, a true addict. Why oh why do they put malt flavoring in rice krispies? It's like some kind of cruel joke. But, here is an alternative. These are chocolaty and krispy and marshmallowy. Very yummy. Please use real butter, it makes a world of difference. And use the large marshmallows, they don't melt as fast giving the treats the perfect gooey consistency. I dare you to not eat it out of the pan like I do, with a big wooden spoon, marshmallow coating your fingers. Mmmmmm.

FYI-I called about the Cocoa Pebbles and the people at Post basically said, if it doesn't say wheat, barley, oats, or rye, it's gluten free, without actually saying they were gluten free. Hmmm...I'm assuming they don't want a lawsuit. Anyways, there is no gluten in any of the ingredients listed on these or Fruity Pebbles. I've had Fruity Pebbles treats as well, which are good but a little fruity.

Roasted Asparagus

Roasted Asparagus

Asparagus

Olive oil

Coarse salt and pepper

Snap off the dry ends of the asparagus stalks. Place on a cookie sheet. Lightly drizzle olive oil over the asparagus. Shake the pan to coat. Sprinkle generously with pepper and salt. Roast in a 400 oven for 10 to 15 minutes, depending on how thick your stalks are.

Quite simply, this is the only way we like to eat asparagus. It is never the mushy stuff that always happens when we try steaming it. And you can actually buy the larger stalks because they don't wilt as badly when roasted. Again, not necessarily a recipe, but definitely a great way to eat veggies.

S'mores

Gluten-Free S'mores

Pretty complicated........insert heated marshmallows between two large squares of chocolate!

Bacon Wrapped Jalapeno Poppers

Gluten Free Jalapeno Poppers

10 strips bacon, cut in half

10 jalapenos

8 oz package light cream cheese, you'll use more or less depending on the size of your jalapenos

Prepare jalapenos by slicing them in half and removing the tops, seeds, and membranes (the membranes are the spicy parts, so if you are daring, leave some in). Spread the cream cheese into the middle of the jalapeno. Wrap with a half slice of bacon. Place on a foil lined broiler sheet and broil for 5-7 minutes, checking frequently for doneness of bacon.

I just tried this recipe and it got rave reviews. While they're not exactly like the kind you find in restaurants, they are still very good. Be careful to wash your hands after handling jalapenos, especially before touching skin. I used light cream cheese because it's easier to spread and I'm hoping it offsets the bacon calories ;) I googled "jalapeno poppers bacon" and found many recipes that were quite similar, adding cheese and spices, but this was good and simple just the way it is.

Fruit Smoothie Cheesecake

Gluten Free Fruit Smoothie Cheesecake

1 package Pamela's Pecan Shortbread Cookies, crushed

4 (8 oz) packages cream cheese, softened to room temp (I know, use reduced fat if you must)

1/2 cup sugar

1 (12 oz) package frozen mixed berries, thawed and drained

1 (8 oz) tub Cool Whip

Sprinkle crushed cookies in the bottom of a 9x13 pan. Mix cream cheese and sugar together thoroughly. Smash thawed and drained berries with a fork. Stir into cream cheese mixture. Gently fold in cool whip. Pour over cookies. Chill for 4 hours.

I have been craving this ever since I saw it in a magazine. My picture doesn't compare to theirs. You can find it here. Can you tell that I like cream cheese and cool-whip? What I really like are no-bake summery type desserts. This is good, very good. The mixed fruit is wonderful, because sometimes you are eating a raspberry cheesecake, and sometimes it's strawberry, depending on the bite you take. Try it, you'll see.

Breakfast Caserole

This is a hearty meal I made for dinner with hash browns and fruit on the side. I got this recipe from Bette Hagman's The Gluten-Free Gourmet: Living Well Without Wheat cookbook.

Gluten-Free Breakfast Caserole

6-8 slices of gluten-free bread, crusts removed

6 slices Swiss cheese

1 pound ground pork sausage

6 eggs

2 cups milk

Dash of salt

Line 9x13 greased pan with enough bread to cover the bottom. Top with slices of Swiss cheese and the pork sausage, which has been cooked a little* and drained.

Beat the eggs and add the milk and salt. Pour this mixture over the bread and refrigerate overnight. Bake the next morning in pre-heated 350 degree oven for 1 hour. Makes 6 servings.

I think this recipe could be good, as well, with ham steak and cheddar cheese in the place of the sausage and Swiss.

* As you can tell from the photo, I cooked the sausage for more than 'a little'. It still tasted great, just not as pretty to look at.

Chicken Broccoli Pasta

Gluten Free Chicken Broccoli Pasta

2 Tbsp butter

1 1/2 lb chicken, cut into cubes

1/2 tsp garlic salt

1 (8 oz) box gluten free pasta

2 cups fresh broccoli florets

1 (14.5 oz) can gluten free cream of mushroom soup

3/4 cup Parmesan cheese

ground pepper

1/4 cup rice flour

1/4 cup water

Begin boiling water for pasta. When water is boiling, add pasta and start timing per instructions on package. Add broccoli to the pasta water during the last 4 minutes of boiling. Drain, but don't rinse.

In large skillet over medium high heat, melt butter. Add chicken and sprinkle with garlic salt. Saute for a few minutes, until chicken turns white. Add cream of mushroom soup and Parmesan cheese. Stir while cheese melts. Season with pepper. Dissolve rice flour in water, and add to sauce mixture to thicken, stirring constantly. Toss with pasta and broccoli.

This is a gluten free version of a recipe I found, although I can't remember where I found it. It's not at all fancy, just a quick easy dinner to get on the table in less than 30 minutes, especially now that we have canned gluten free cream of mushroom soup! My kids love it. I like to generously sprinkle extra Parmesan on top. Add a salad and viola, dinner.

Anniversary Chicken

I got this tasty recipe from my friend Kathryn. It's like eating candy it's so good.

Anniversary Chicken

4 boneless, skinless chicken breasts (dark meat is a bigger hit for us)
1/3 c. teriyaki sauce (I use GF soy sauce with 1 Tbl. brown sugar)
1/3 c. ranch dressing
2/3 c. cheddar cheese
2 chopped green onions (optional)
bacon bits or cooked bacon chopped up
2 tsp. parsley (garnish)
sautéed mushrooms (optional)

In a large skillet sauté chicken 4-5 minutes on each side, until light brown. Put in a greased 9x13 baking dish. Brush with teriyaki sauce and spoon on ranch dressing (or mix the 2 together and spread on). Top with bacon, mushrooms (if using) and green onions. Sprinkle with cheese. Bake at 30 minutes at 350.

I love this meal served with twice baked potatoes and a green salad.

Strawberry Banana Sorbet-Do Over

So I posted this recipe for a Strawberry Banana Sorbet-which was great. However I tweaked it a little and got an even better tasting product, so here's the update. More bananas and a little sugar added to the increased water amount. This is so good, I might eat it every day this summer.

Strawberry Banana Sorbet

2 bananas, sliced into chunks

1/2 quart strawberries, sliced

1/2 cup water

1 Tbsp sugar

1 Tbsp lemon juice

Place sliced fruit on a foil lined cookie sheet and freeze for 2 hours.

Dissolve sugar into water. Place fruit in food processor and blend. Add sugar water and lemon juice. Blend until creamy, fluffy, and smooth. If your processor is having a hard time with this, use a spoon to push the fruit down while it blends, being careful about not touching the blades.

Father's Day dinner for a celiac dad

Gluten-Free Lasagne

Ingredients:

GF Lasagne Noodles (I prefer the brand Tinkyada)

1 large can tomato puree

1 regular bottle Prego tomato sauce

1 lb. ground sausage, browned

1/2 lb. ricota cheese

8 oz. mozarella cheese, shredded

1 egg

pepper

Italian Seasoning

Cook noodles as suggested on the box and set aside; Tinkyada brand says to boild for 15 minutes. Mix the egg, ricotta cheese, and pepper in a bowl and set aside. Heat the sauce and puree until bubbles, add Italian seasoning to taste. In a 9x13 dish, layer as follows:

sauce mixture (completely cover the bottom of the dish)

noodles

cooked sausage

sauce mixture

noodles

ricotta cheese mixture

thin layer of mozarella cheese

noodles

sauce

mozarella

Cook at 350 degrees covered for 30 minutes. Remove cover and cook for another 15 minutes.

Veggies and Cheese

This is a summer staple at our home as a snack or a side dish next to a burger or grilled chicken. Top with your favorite gluten-free dressing.

sliced cucumber

sliced cheese

sliced tomato

dressing

Gluten Free Canned Cream of Mushroom Soup

Canned Organic Gluten Free Cream of Mushroom Soup

I was utterly astounded when I discovered this in my local grocery store. I checked the label many times, and couldn't find any gluten. To make certain, I emailed the question over. They sent me back an email with a phone number, which I called to ask, just in case it had hidden gluten. The rep from Health Valley assured me that there was no gluten in this product(however they make items in the facility that do contain gluten, but they sterilize before and after everything.) I was sold.

They also make a canned cream of chicken soup that is gluten free. They call them semi-condensed, meaning it doesn't come out of the can in a can-shape like the regular stuff does, but is still pretty thick. I am in heaven. Not having to make my own creamed soups is the best news I've heard this year. Tell your friends. Tell everyone you know so that this product will stay with us. It's 2.49 a can at my store, but you can buy it online here as well for $30.67 a case, however the shipping is rather pricey ($16.87 to get a case delivered to my zip, plus a $2.50 handling fee). I think it is so worth it if a store near you doesn't sell it. To find a store locator, click here, but they don't have this product in the pull down menu. I would just call to find out.

Buy a case or two. I mean it.

Added June 16th

***I just realized that this can is 14.5 oz, while a standard gluten filled is 10.5 oz. I had no trouble with the stroganoff, but a casserole might be different. Either don't use the entire can, or use less liquid elsewhere. Let me know how your recipes work out.

Gluten Free Beef Stroganoff

Beef Stroganoff

2 Tbsp butter or margarine

2 lbs chuck roast, well-trimmed and sliced thin

1/2 small onion, diced

1/2 tsp garlic salt

1 (14.5 oz) can gluten free cream of mushroom soup (Health Valley, Yeah!)

1 Tbsp Worcestershire sauce

1 gluten free beef bouillon cube (Try Herb-ox)

1/4 cup rice flour

1/2 cup water

1 cup sour cream

Ground pepper and sea salt

In a large saucepan, melt butter. Add sliced beef, onion, and garlic salt. Saute for a few minutes over medium high heat until the beef is browned on the outside, but pink on the inside. Add the Gluten Free Canned Cream of Mushroom Soup, Worcestershire sauce, and beef bouillon cube. Cover and let simmer over medium low heat for 12-15 minutes.

Meanwhile, in a container with a tight fitting lid, pour in rice flour and water. Fasten lid and shake really well. Slowly pour into the saucepan while the beef is simmering, stirring well. Replace lid and finish simmering. Add sour cream, stirring well to incorporate. Season generously with ground salt and pepper. Serve hot over rice or gluten free noodles.

I have been trying to make a beef stroganoff for a while now, and it always came out so-so. This recipe had me shouting for joy. It tastes like the kind my mom used to make, perhaps better (Sorry mom). The picture does not do it justice. The simmering helps tenderize the beef, especially if you have a cut of meat that isn't tender. Another way to tenderize beef is to cut it across, not with, the grain.

Strawberry Banana Sorbet

Strawberry Banana Sorbet

1 banana

1 pint strawberries

2-4 Tbsp water

1 Tbsp lemon juice

Slice banana and strawberries. Place on foil on a cookie sheet and freeze for 2 hours. Place in food processor with water and lemon juice. Puree until fluffy. Serve immediately or freeze for later.

I found this recipe in a "Women's Day" magazine. I doubled it and had enough for my kids and myself. If it's not blending well, take half out and blend a little at a time. This was a perfect treat that I didn't feel bad about feeding my kids first thing in the morning. It's not super sweet, so make sure your fruit is. I don't know what would happen if you added sugar, whether it would incorporate or if it would make a grainy texture. I would try dissolving it in the water first. I liked it without.

Peanut Butter and Chocolate Chips Cookies

Gluten-Free Peanut Butter and Chocolate Chip Cookies

Ingredients

1 cup peanut butter

3/4 cup sugar

1 large egg, beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips (I use the whole bag)

1/2 cup crushed peanuts

Stir pb, sugar, egg, baking soda, and salt together. Add chocolate chips and peanuts. Roll into small balls and place on ungreased cookie sheet. Bake 350 degrees for 12-14 minutes.

Grilled Chicken Salad

Grilled Chicken Salad

Boneless skinless chicken breasts

Homemade balsamic vinaigrette (I use Good Seasons packet and mix with olive oil and balsamic vinegar)

Salad fixings: iceberg and romaine lettuce, chopped red bell pepper, chopped celery, sliced red onion, sliced Roma tomatoes, chunks of sharp cheddar cheese, mandarin oranges, halved red grapes, sweet snow peas

Marinate your chicken in half of the Italian dressing for a few hours. Grill over low flame until done, about 10 minutes. Serve atop salad fixings, with dressing on the side.

This is my favorite summer meal. It is easy, cool, and quick to the table when I've had a long day at the pool. Plus, I don't have to heat up the house to make it. The sweetness of the fruit balances well with a balsamic vinaigrette, and my kids love it.

Red Potatoes

Red Potatoes

6 Medium red potatoes

Margerine

Coarse salt

Wash potatoes. Pat dry. Poke a fork into them a few times. Place in microwave in a circle and cook on high for 6 minutes. Cut pieces of aluminum foil big enough to wrap around one potato. Take potatoes out and place each one on a foil. Rub with margerine. Sprinkle salt on top. Wrap the foil around. Place on a cookie sheet and bake for another 30 minutes.

This is an awesome and quick way to make red potatoes. The microwaving just cuts down on the baking time. I love how soft and perfect these are after they are done. You can sprinkle with parmesan, or go the traditional butter, cheese, and sour cream. Or even eat plain. Yum.

Roasted Sweet Potatoes

Roasted Sweet Potatoes

2-3 large red sweet potatoes

2-3 Tbsp butter or margarine
Coarse salt and pepper

Peel sweet potatoes with a potato peeler. Cut into medium sized chunks. Place into a glass 8x8 pan. Dot with butter. Sprinkle salt and pepper over top. Cover with foil. Bake in a 350 oven for 40-50 minutes, or until softened.

We tried these one year instead of making the sweet potato casserole with brown sugar and marshmallows. I was skeptical, but they are fantastic. The salt and pepper bring out a wonderful flavor. We eat these year round at our house.

Apple Snacks

So sorry about the lack of posts this week. We've been really busy, and haven't really cooked much of anything. But the weekend is looking up and I've got some great stuff planned.

Apple Snacks

One of my most favorite snacks, that doesn't involve gluten or gluten free items at all, is apples with cheese. Mmmmmm. I love Golden Delicious apples best, as they have a great firm texture and are still sweet, with no bitter peel. We slice them, and serve alongside sliced medium or sharp cheddar cheese. Tillamook is one brand of cheese we buy often. The more flavor the cheese has, the less you need to use. Just stack apple and cheese slices like a sandwich and eat. It's a perfect summer snack.

Apples and peanut butter is a classic snack that somtimes finds it's way into our lunches as well. Again I use Golden Delicious apples and creamy peanut butter. Try sprinkling on raisins, for added sweetness. Between my kids and I, apples don't last long at our house.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

1/4 cup rice flour
1/4 cup dry milk
1 Knorr bouillon cube
1 Tbsp dry minced onion
2 cups water
8 oz sour cream
1 (16 oz) jar green salsa, I use Herdez Salsa Verde
1 (4 oz) can green chiles
2 cups chicken breast, cooked and shredded
2 cups cheddar cheese, grated
1 dozen corn tortillas

In a saucepan, mix rice flour, dry milk, bouillon cube, minced onion, and water. Whisk and heat until thickened, and then cool. Pour into a large bowl and add sour cream, salsa, and green chiles, and stir. In a 9x13 pan, spread a small amount of sauce. Layer 4 tortillas, chicken, sauce mixture, and cheese. Repeat layers two more times. Cover with foil and bake in a 350 oven 30 minutes, or until heated through.

So this recipe is one I adapted from my mother. It originally called for canned cream of chicken soup and green enchilada sauce, both which usually have gluten. The substitution of the homemade cream of chicken doesn't affect the taste, and the green salsa is a change I prefer. I think it gives the sauce more substance. Don't overcook, because the tortillas will turn to mush after a while.

Enchaladas

Recipe to follow, working with Melanie on this one, but wanted you to have something new to look at today!

This is a sample of how I layer my enchaladas...to be continued....

Spaghetti Alternative

Spaghetti Squash is gluten free

When first diagnosed with celiac, there wasn't anywhere nearby that I could buy gluten free food. Discouraged, I searched for alternative ways to eat normal things. One of my favorites which I stumbled across was substituting spaghetti squash for spaghetti noodles. I love that not only do I get my kids to eat a vegetable unwittingly, it's healthier and has fewer calories than the sometimes-heavy gluten free noodles. It is so easy to cook, too. I don't have a picture of it uncooked, but it is yellow and oblong in shape.

How to cook a spaghetti squash

With a sharp knife, slice the squash in half lengthwise. Scoop out the seeds. Set in a 9x13 pan, face down. Add about a half-inch of water to the pan. Place in a 350 oven for 30-50 minutes, depending on how large a squash you have. Remove from oven carefully, not spilling the water, and let cool. Using a hot pad, hold the squash and scrape it using a fork, top to bottom. It should come off in strands. Pour your favorite marinara sauce over top.

Tortilla Soup

This recipe was passed around friends and came from Marianne, somewhat adapted.



Gluten-Free Tortilla Soup

4 cups chicken broth (Knorr brand bullion cubes are GF)

1 cup green salsa

1 can corn

2 cans cooked chicken

1 can canilla or pink pinto beans

1 cup cheddar cheese

1/4 cup green onions

sour cream

corn chips

Cook chicken broth and green salsa until boiling. Add corn, beans, chicken and cook on medium heat for 20 minutes. Serve topped with corn chips, cheddar cheese, chopped green onions, and a dollop of sour cream.

Steak Tostadas

Steak Tostadas

Steak, cooked and cut into strips

McCormick Fajita Seasonsing

oil

corn tortillas

refried beans, cooked

tomatoes

sour cream

cheddar cheese

lettuce


Cook corn tortillas in oil until firm and set aside. Cook steak in light amount of oil until no longer pink in the middle, then mix with 1/2 cup water and McCormick Fajita Seasoning. Once boils bring to a simmer for about 10 minutes. Top cooked tortillas with cooked beans and steak, then with cheese, lettuce, tomatoes, and sour cream.