Quinoa Black Bean Burrito Bowl

Quinoa Black Bean Burrito Bowls are reminiscent of Chipotle’s Burrito Bowls – one our favorites. Cilantro Lime Quinoa replaces Cilantro Lime Rice to add to the nutritional content – and the protein, as this is a vegetarian dish. The seasoned black beans are slightly spice, adding a nice Mexican-inspired flavor. This meal is a trifecta of perfection - quick to prepare (which I love for a busy weeknight), tastes phenomenal, and is healthy!

 

Click here for recipe from The Shiksa in the Kitchen

Black Bean and Corn Baked Potatoes

I love a quick, easy to prepare meal on busy weeknights. This Black Bean and Corn Baked Potatoes recipe is just that. My husband and I had this meal cooked and on the table within 12 minutes. It was delicious and very filling, as neither one of us finished our massive plates of food. This recipe is perfect for “Meatless Mondays” and on busy weeknights when you’d rather be enjoying the weather outside than spending an hour cooking in the kitchen.

 

Click here for recipe from My Recipes

Stubb's Bar-B-Q Sauces Review and Giveaway

I was thrilled when a representative from Stubb's Bar-B-Q Sauces contacted me to introduce their products and ask if I was interested in trying them by sponsoring a giveaway for my readers. After learning about their products, I was beyond excited to get the package in the mail and start trying Stubb’s Bar-B-Q products.

Now that warm weather has arrived, my husband and I love to grill out for dinner, attend cook-outs with family and friends, and use my husband’s new smoker. As I've mentioned on my blog before, my husband is a condiment-lover. I, on the other hand, have only recently stopped enjoying my plain-Jane foods (burgers, salads, hot dogs – all plain) and now enjoy condiments. But, I'm picky with my condiments. In addition to using gluten free condiments, I prefer to buy condiments that are free of high fructose corn syrup and other artificial ingredients. For as much condiments my husband consumes, this is key criteria.

Stubb's Legendary Bar-B-Q sauces, rubs, and marinades meet and exceed all of my criteria - on ingredients and taste! They are all natural, certified gluten-free, and contain no high fructose corn syrup. Don't worry, they do not lack flavor. Stubb's makes small batch sauces that retain their deep-rooted, authentic Texas tastes and barbecue cook-off credibility. Seriously, how did I not know about a way to add flavor to sandwiches, burgers, and grilled meats, fish, and veggies and avoiding fat, calories, gluten, and artificial flavors, sweeteners, colors, or preservatives that are often found in the condiment aisle? You can find more information on Stubb’s products at the end of this post.

Review:

Pictured above is the amazingly delicious and flavorful chicken my husband smoked last weekend for a family cookout. This trio of tender and juicy chicken was prepared using the Chicken Spice Rub on boneless chicken breasts, the Chicken Marinade on a whole chicken, and the Bar-B-Q Spice Rub on boneless chicken breasts. Mike applied the rubs and marinade the day before, and let it marinate overnight before smoking at 225° in an electric smoker for two and half hours.

The outcome was amazing – the flavor was phenomenal and we devoured the chicken. The chicken prepared with the Chicken Rub had flavor notes of honey, mustard, and turmeric. The chicken smoked with the Chicken Marinade was slightly sweet with flavors of citrus, garlic, and a hint of mustard. The Bar-B-Q Rub chicken had a smoky, Paprika flavor. It’s impossible for me to pick my favorite as they were all delicious.

We’re looking forward to trying the rest of the varieties Stubb’s sent me. I’ll be sure to share our recipes with you; I’m confident they will be delicious. I’m excited for grilling/smoking/BBQ season – my husband can enjoy his love of condiments and I can enjoy gluten-free condiments, while resting at ease knowing they are made with healthier ingredients I feel good about eating and serving others.

Giveaway:
Just in time for Bar-B-Q season, Stubb’s is giving away three free Stubb’s coupons to one lucky reader. To enter the giveaway, leave a comment on this post with your favorite thing to grill or eat at BBQs. When you enter your comment, please include your email address or a way for me to contact you if you win.

Congratulations, Dana! You are the winner of the Stubb's Bar-B-Q coupon giveaway!

Guidelines: Giveaway is open to U.S. residents only (sorry, international friends and readers). Giveaway will close on Monday, June 17. Winner will be notified by email and their name will be updated on this page. Winner has until June 21 to respond, or another winner will be chosen.

Product Overview:
Stubb's Bar-B-Q products are sold in 85% of grocery stores nationwide. Here's a product rundown:

Sauces: The line-up includes Original, Spicy, Hickory Bourbon, Sweet Heat, Smokey Mesquite and Honey Pecan. At an average of 20 calories, 110 mg. of sodium per tablespoon and no high fructose corn syrup (the #1 or #2 ingredient in most bbq sauces), Stubb’s is a healthier option on the condiment aisle with no sacrifice on taste. Stubb’s sauces can be enjoyed throughout the year on sandwiches, as a dipping sauce for proteins, or as a key ingredient in slow cooker creations.

Marinades: From light and tangy Chicken Marinade with brown sugar, onion, garlic and citrus, to zesty Beef Marinade, made with soy, lime, ginger and red pepper, Stubb’s adds interest to everyday cooking whether on the grill, in the skillet or the slow cooker.(Other flavors include Steakhouse and Pork marinades.) Stubb’s Injectable marinades inTexas Butter or Chipotle Butter, which have no fat and just 10 calories per tablespoon, come with their own injector and help create moist, flavorful roasted chicken or turkey, summer briskets, weeknight beef and pork roasts and more.

Rubs: Stubb’s savory spice blends in Bar-B-Q, Pork, Beef, Chicken and Steak can be used to prep meats for the grill or used to boost flavor and add a kick to any dish.


Disclaimer: Stubbs Bar-B-Q provided the product for me to review and is sponsoring the giveaway. However, my review and opinions written above are my own.

Kale and Mushroom Lasagna

This ugly picture does not do this lasagna justice. I'm sorry; while lasagna is my favorite meal, it's my least favorite to photograph. So, you'll have to take my word for just how delicious this cheesy and flavorful lasgana is.

This Kale and Mushroom Lasagna recipe is based on my Four Cheese Lasagna recipe, substituting mushrooms and kale to make it healthier and vegetarian. Meat lovers, don't worry! My meat-loving husband will attest that you won't miss the meat in this cheesy and hearty lasagna. I prepared myself for looks of disgust at the dinner table after I made this lasagna, but my husband gobbled it down and thoroughly enjoyed it!

Kale and Mushroom Lasagna
Inspired by my Four Cheese Lasagna

Ingredients:
·1 lb no boil lasagna noodles (I used De Bole's No Boil Gluten Free Rice Lasagna Noodles)       
·1 TBS extra virgin olive oil (EVOO)
·2 - 16oz. containers of baby mushrooms, rinsed, de-stemmed (caps only) and chopped
·16 oz. kale - de-stemmed and chopped
·1 medium onion, chopped
·2 cloves garlic, minced
·1 – 28oz. can tomato sauce   
·1 tsp dried oregano
·1 tsp dried basil
·1 tsp dried cilantro
·16 oz. cottage cheese
·2/3 cup grated parmesan cheese
·2 cups shredded mozzarella cheese
·2 eggs

Heat olive oil (EVOO) in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook until mushrooms are softened and brown, about 7 minutes. Add kale and cook until wilted. Add tomato sauce (reserving 1 cup) and spices. 

In a bowl, combine cottage cheese, parmesan cheese, 1 cup of mozzarella cheese, and egg. Spread 1 cup of sauce on the bottom of ungreased 13x9x2 baking dish. Arrange 3 uncooked noodles. Top with cottage cheese mixture, top with 3 noodles, ½ of veggie sauce, 3 noodles, and remaining ½ of veggie sauce. Cover with foil and bake at 350˚ for 45 minutes.

Uncover and sprinkle with remaining mozzarella cheese. If desired, sprinkle Italian seasoning on top. Bake, uncovered, until cheese melts - about 10 minutes.

Strawberry Lemonade Sangria

When I came across this recipe on Pinterest, I knew I had to try it as it combines one of my favorite non-alcoholic drinks (Strawberry Lemonade) with one my favorite adult beverages (Sangria).

Strawberry Lemonade Sangria is sweet and super easy to put together with just 5 ingredients - white wine, frozen lemonade concentrate, rum, strawberries, and lemons. I didn't have any rum, so I used bourbon instead. It still tasted great and we enjoyed it at a cookout, but it was very strong. I'm sure it would have tasted much better with the rum.


Click here for recipe from That's What We Said

Sausage & Grits Casserole

This Sausage and Grits Casserole is amazing! My brother also gave it a raving review claiming it’s the best casserole he’s ever had! One bite of this creamy and decadent casserole and I’m sure you would also agree. This flavorful casserole is fairly easy to prepare, can be made in advance, reheats well, and is versatile – can be served for breakfast, lunch, or dinner.

 

Click here for recipe from Sugar & Spice by Celeste

Mango & Avocado Spring Salad

I’m not a huge salad fan, but lately I’m getting hooked on amazingly delicious salads. This spring salad is uber flavorful, fresh, and light – perfect for a warm, spring day. I didn’t buy any oranges at the store the week I made this salad, so I compensated with extra mango and avocado. It still tasted delicious.

The “icing on the cake” for this salad is the Homemade Vinaigrette. I just started eating salad dressing the past 4-5 years. Would you believe that I ate plain salads with no dressing until only recently? My condiment-loving husband who drenches all foods in any sauce he can find (ketchup, barbeque, salad dressing, hot sauce) has called me a rabbit for eating plain-Jane salads. J I’m still not a huge salad dressing fan, so I typically only use a teaspoon or two for my salads or order dressing on the side to barely dip my lettuce into it. This Homemade Vinaigrette is the exception – I followed my husband’s lead and drenched my salad in it! The Vinaigrette is light, slightly tangy from the apple cider vinegar and lemon, and slightly sweet from the honey. It’s amazing; seriously, it couldn’t be simpler to prepare.  

 

Click here for recipe from Iowa Girl Eats

Creamy Chicken Spinach Artichoke Pasta

 

This Creamy Chicken Spinach Artichoke Pasta recipe was inspired by my Creamy Garlic and Mushroom Pasta recipe and my love for Spinach Artichoke Dip. My Creamy Garlic and Mushroom Pasta has been my go-to pasta recipe for months. It’s quick and easy to make, super flavorful, and the possibilities are endless for what I find in my fridge/pantry to toss in.

This Chicken Spinach Artichoke variety was just as delicious as the original. I made a double batch to share with my family, and we all enjoyed it!

Creamy Chicken Spinach Artichoke Pasta
Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·1½ TBS butter, divided
·¼ tsp salt
·½ tsp pepper
·1½ cups homemade chicken stock
·2 cups water
·½ lb gluten free spaghetti noodles
·1 cup shredded mozzarella cheese
·¾ cup skim milk
·1 cup cooked, shredded chicken
·1-2 cups fresh spinach leaves
·¼ cup chopped artichoke hearts

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add butter, heat until melted. Add salt, pepper, chicken stock, and water. Raise the heat to medium-high and let it come to a boil.

Once boiling, add the pasta and cook for as long as the box’s directions indicate. Once the pasta is cooked to al dente, reduce the heat to medium and mix in the mozzarella cheese until melted. Remove from heat and stir in the milk, chicken, spinach leaves, and artichoke hearts. Stir until spinach is wilted. Serve.

Peanut Butter Blondies (Flourless)

My husband made these Peanut Butter Blondies for us, so you know they are easy to prepare if he’s baking! These blondies are rich and very peanut buttery, which definitely helps even this sweet tooth not over-indulge. We found that they are best served warm and gooey out of the oven.

As a chocoaholic sweet tooth, I prefer brownies over blondies. What’s your favorite – blondie or brownie? Do you have a favorite recipe to share?

Click here for recipe from The Detoxinista

In My Pantry: Kinnikinnick Chocolate Sandwich Cookies

 

When I don’t feel like baking Homemade Gluten Free Oreo Cookies, I pick up a pack of Kinnikinnick Chocolate Sandwich Cookies. They taste very similar to Oreos and are delicious dunked in glass of milk!

If you’re gluten free, what gluten cookies do you miss the most? Have you found a store-bought or homemade recipe for your old favorite cookie?

Oreos were my favorite, specifically the white chocolate dipped Oreos available around Christmas. Luckily, I’ve found both store-bought and homemade recipes for gluten free Oreos. I just need to get around to dipping them in white chocolate one of these days.

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Creamy Garlic Shells with Spinach and Cherry Tomatoes

This is a garlic lovers pasta dish. It's creamy with amazing garlic flavor. The spinach adds a nice crunch and the cherry tomatoes add some sweetness to counteract the garlic. Yum!

Creamy Garlic Shells with Spinach and Cherry Tomatoes
Adapted from Iowa Girl Eats

Ingredients:
·1 cup gluten free pasta shells (I use Tinkyada)
·1 TBS EVOO (extra virgin olive oil)
·1 TBS butter
·2½ tsp minced garlic
·1 TBS cornstarch
·¾ cup chicken broth
·¾ cup skim milk
·Salt and pepper
·¼ cup shredded Parmesan cheese
·½ tsp garlic powder
·2 tsp parsley flakes
·8oz cherry tomatoes, halved
·1 cup spinach leaves

Directions:
Cook pasta according to package directions until al dente. Heat butter and EVOO in a small saucepan until butter melts. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle in cornstarch and cook for 1 minute.

Slowly pour in chicken broth and milk, whisking until mixture is smooth. Season with salt and pepper, then switch to a wooden spoon and stir constantly until mixture is thick and bubbly – about 5 minutes.

Take pot off heat and stir in cheese, garlic powder, and parsley until smooth. Add cooked pasta, tomatoes, and spinach; stir to combine. Taste and adjust seasonings if necessary. Serve.

Spicy Roasted Veggie Mac ‘n Cheese

This mac 'n cheese recipe is full of spicy flavor. It's packed full of roasted veggies and doesn't use butter, so it's healthier than other recipes.

My husband claims to dislike homemade mac 'n cheese, he prefers the blue box. I, on the other hand, love homemade mac 'n cheese. It's my mom's specialty, a childhood favorite that she still makes frequently for us. I told Mike this was a veggie alfredo recipe and he actually liked it. He never caught on that it was mac 'n cheese, despite the fact it clearly tasted like mac 'n cheese to me. His vendetta against homemade mac 'n cheese is all in his head, just don't tell him I duped him! :)

Spicy Roasted Veggie Mac ‘n Cheese
Adapted from Comfort of Cooking

Ingredients:
·1 – 16oz bag frozen broccoli florets
·1 red pepper, diced
·1 yellow pepper, diced
·20 baby carrots, sliced thinly
·1½ cups gluten free pasta shells
·Olive oil cooking spray
·1 TBS EVOO (extra virgin olive oil)
·1 tsp minced garlic
·1½ TBS cornstarch
·1½ cups milk
·2 cups shredded cheddar cheese
·¾ tsp each – crushed red pepper, cayenne pepper
·Salt and pepper to taste

Directions:
 Preheat the oven to 425˚. Prepare pasta according to package directions, cooking to al dente. Cover a large baking sheet with foil, coating with cooking spray. Toss prepared veggies onto the sheet, spraying the tops with cooking spray. Bake for 25-30 minutes, or until vegetables have softened and have begun to roast. Remove from oven and set aside.

Heat EVOO in a large skillet over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until melted. Add red pepper, cayenne pepper, salt and pepper. Stir in cooked macaroni shells and roasted vegetables. Serve.

Horseradish Mashed Potato Shepherd’s Pie

The secret to this dish is horseradish sauce. It adds an amazing, spicy flavor the the mashed potato layer that pulls the entire dish together.

I've officially discovered horseradish sauce with this new recipe. Its spicy flavor is amazing. I don't know why it's taken me this long to discover it. I need more horseradish recipes in my recipe book; what are your favorite horseradish recipes?

Horseradish Mashed Potato Shepherd’s Pie
Adapted from Rachael Ray

Ingredients:
·5 potatoes, peeled and cut into 1” chunks
·Salt and pepper
·½ cup skim milk
·2 TBS horseradish sauce
·2 TBS EVOO (extra virgin olive oil)
·5 carrots, peeled and chopped
·1 onion, chopped
·1 bay leaf
·1 lb lean ground beef
·1 TBS cornstarch
·2 TBS butter
·2 TBS chives

Directions:
Place potatoes into a large pot of water, bring to a boil. Lower the heat and cook until fork-tender, about 15 minutes. Drain, then mash with milk until smooth. Stir in horseradish and season with salt and pepper.

In a large skillet, heat the EVOO. Add the carrots, onion, and bay leaf. Season with salt and pepper and cook, stirring, until crisp-tender, 8-10 minutes.

Crumble the beef into the pan and cook, stirring often. Sprinkle in cornstarch and add butter. Cook until thickened, 1-2 minutes. Season with salt and pepper: discard the bay leaf.

Preheat the oven to 450˚. Grease a shallow, medium casserole dish. Add the meat mixture and top with the horseradish potatoes. Bake until golden, 5-10 minutes. Sprinkle the chives on top.

Chinese Orange Chicken

As I mentioned last week, Mike and I went on a Chinese addiction a last month. It also involved this new recipe - Chinese Orange Chicken. We revised the original recipe to make it gluten free and healthier (less oil and sugar, added veggies). The result was still delicious - sweet, but not too overwhelming; crunchy, but not coated in a greasy, fried batter.

While our Chinese addiction has ended for now, I'm sure it won't be long until we crave it again. What's your favorite Chinese dish?

Chinese Orange Chicken
Adapted from Cooking Classy

Ingredients:
·1 lb boneless, skinless chicken breast, diced into 2” pieces
·1 cup chicken broth
·1 TBS orange zest
·½ cup freshly squeezed orange juice
·⅓ cup white vinegar
·¼ cup gluten free soy sauce
·⅓ cup granulated sugar
·¼ tsp ginger
·¼ cup chopped onion
·2 tsp minced garlic
·1 tsp Sriracha
·Salt and pepper
·3 TBS EVOO (extra virgin olive oil)
·3 TBS cornstarch
·2 cups broccoli, steamed
·Brown rice for serving, green onions and sesame seeds for garnish

Directions:
Place chicken pieces in a large bowl, season with salt and pepper, set aside.

In a medium saucepan, combine chicken broth, orange zest, orange juice, vinegar, soy sauce, sugar, ginger, onion, garlic, Sirarcha and pepper. Whisk mixture well, then measure out ⅔ cup of the mixture and pour it over the chicken. Press chicken into marinade, cover, and refrigerated for 30 minutes.

Heat remaining sauce mixture over medium heat and bring just to a boil, stirring frequently. Stir in a few teaspoons of water if it becomes too thick, stir in a teaspoon of cornstarch if it becomes too thin. Remove from heat when thickened.

Heat EVOO in a large skillet or dutch oven. Stir cornstarch into chicken marinade. Carefully place marinated chicken pieces into hot oil, cooking for 5-7 minutes until golden brown – turning once or twice during cooking. Remove chicken from pan and toss with sauce.

Stir in cooked broccoli. Serve warm over brown rice garnished with chopped green onions and sesame seeds.

Lighter Sesame Chicken

Finding gluten free Chinese food is difficult. I do enjoy it occasionally from P.F. Chang's or Pei Wei, but I prefer to make it from scratch at home. It's healthier and I have the flexibility to eat a wide variety of Chinese dishes. Mike made this sweet and crunchy Lighter Sesame Chicken for dinner a month ago, and we inhaled it.

It was so good it kicked off a solid few weeks of making Chinese for dinner at least once a week. (Confession, it also involved a trip to P.F. Chang's for dinner with my sister). Stay tuned next week for another homemade Chinese dish. In the meantime, here are some of older Chinese recipes:
  Beef and Broccoli
  Spicy Cashew Pork and Broccoli
  Cashew Chicken
  General Tso's Chicken
  General Tso’s Chicken (Crockpot)
  Kung Pao Chicken
  Orange Chicken Stir-Fry
  Spicy Chicken (P.F. Chang's Knock-Off)
  Sweet and Sour Chicken (Crockpot)
  Asian Edamame Fried Rice


Click here for recipe from Iowa Girl Eats