Where Have I Been?

It's been over a month since I posted a new recipe; I apologize. I'm relocating, and I've had way too much going on between moving, jobs, houses, etc., and the rest of life's curve balls to keep up with As Good As Gluten. Once life settles down for me and is back to "normal," I promise I'll be back posting.

In the meantime, what new recipes have you tried over the past month?


Lauren

Skinny Chicken Pesto Bake

Skinny Chicken Pesto Bake is a simple and tasty meal. The chicken was tender and juicy, topped with fresh basil pesto, juicy garden tomatoes, and a delicious blend of mozzarella and parmesan cheese. Yum!

Mike made this meal a few weeks ago for dinner when we had a plethora of fresh basil and tomatoes from the garden. What are your favorite recipes to use garden herbs and vegetables?


Click here for recipe from Skinny Taste

Caprese Pasta

Caprese Pasta is a simple one-pot meal that is fresh, flavorful, and aromatic.

I am obsessed with Caprese. I devour any dish that has the deliciously fresh Caprese flavors that I'm in love with. Lucky for me, my husband hates Caprese. I don't know what's wrong with him, but it means I also get to eat his portion!

What are your favorite Caprese-inspired recipes?

Caprese Pasta
Adapted from Iowa Girl Eats

Ingredients:
·20 fresh basil leaves
·1 TBS parmesan cheese
·1 tsp minced garlic
·Salt and pepper
·2 TBS extra virgin olive oil (EVOO)
·8 oz gluten free pasta
·1½ cups small tomatoes, halved
·1 cup shredded mozzarella cheese

Directions:
Bring a pot of water to a boil and cook pasta until al dente. Meanwhile, combine 15 basil leaves, parmesan cheese, minced garlic, salt and pepper in a food processor. Pulse until finely ground. Stream in 1 TBS of EVOO and pulse until smooth.

When pasta is cooked, drain. Heat 1 TBS EVOO in the same pot over medium-high heat. Add tomatoes, season with salt and pepper, then toss and cook for 30 second. Add cooked pasta and pesto, then toss to combine. Remove from heat and stir in shredded mozzarella cheese until it melts. Sprinkle with fresh basil leaves and fresh cracked pepper before serving.

Creamy Lemon Basil Pasta

This pasta dish is incredible. The creamy texture of the sauce is flavored with zesty lemon and freshly-picked basil.

Remember the to die for Creamy Garlic and Mushroom Pasta recipe I posted a few weeks ago? Well, this Lemon Basil spin-off is equally delicious. It's another simple recipe I recommend making NOW!

Creamy Lemon Basil Pasta
Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·2 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 parmesan cheese
·¾ cup half ‘n half
·Handful of torn fresh basil, to taste
·One lemon, zested

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 parmesan cheese until melted. Remove from heat and stir in the half ‘n half, basil, and lemon zest. Serve.

Parmesan Roasted Zucchini

Parmesan Roasted Zucchini is the BEST way to prepare zucchini! I loved it so much that I ate the entire plate. By myself. In one sitting. It's that good. The zucchini is tender, juicy, cheesy, and flavorful.


Click here for recipe from Budget Savvy Diva

Flourless Zucchini Brownies

I am shocked at how good these Flourless Zucchini Browines taste. They are moist and flavorful. I added cocoa powder to the original recipe, which gives them a nice chocolate flavor.


Flourless Zucchini Brownies
Adapted from Delighted Momma

Ingredients:
·1 cup almond butter
·1½ cups zucchini, shredded into strips and then chopped
·⅓ cup honey
·1 egg
·1 tsp vanilla
·1 tsp baking soda
·½ tsp cinnamon
·1½ TBS cocoa powder
·1 cup mini dark chocolate chips

Directions:
Preheat oven to 350°. Combine all ingredients into a large bowl and then pour into a greased 9x9 pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Mushroom-Stuffed Eggplant

The combination of eggplant and mushrooms add meatiness to this vegetarian meal. It's loaded with cheese, which makes it a very tasty meal that is satisfying enough to serve as a main dish.

It's eggplant season and here are a few of my favorite eggplant recipes: Eggplant Parmesan, Eggplant Pizza, Grilled Italian Eggplant, and Eggplant and Cheddar Rice Sandwiches.

Mushroom-Stuffed Eggplant
Adapted from Everyday with Rachael Ray

Ingredients:
·1 medium eggplant
·2 TBS butter
·10 oz. fresh mushrooms, chopped
·1 onion, chopped
·½ tsp dried sage
·½ cup shredded mozzarella
·3-4 slices of mozzarella

Directions:
Preheat oven to 375°. Wrap eggplant in foil and cook until tender, about 20 minutes. In a skillet over medium heat, melt butter. Add mushrooms, stirring and cooking until tender, about 5 minutes. Add onion and sage, cook for 2 minutes. Remove from heat and stir in shredded mozzarella. Cut the eggplant in thirds or fourths. Make a lengthwise slit down the center of each eggplant slice. Stuff with mushroom mixture and top with a slice of mozzarella cheese. Place in a baking dish and bake until the cheese is melted, about 7-10 minutes.

Creamy Garlic and Mushroom Pasta

You need to make this Creamy Garlic and Mushroom Pasta recipe NOW! It's to die for. The creamy sauce is rich with garlic, tossed with mushrooms, and then topped with fresh parsley.

I absolutely loved this recipe and will be making it again very, very soon. I'm excited to try other mix-in variations like chicken. This dish reminded me of a non-jerk-chicken dish my husband and I had on our honeymoon in Jamaica a few years ago. So, so good!

Creamy Garlic and Mushroom Pasta
Adapted from The Cheese Pusher

Ingredients:
·2 tsp extra virgin olive oil (EVOO)
·1 TBS minced garlic
·5-10 Monterey mushrooms, sliced
·3 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 parmesan cheese
·¾ cup half ‘n half
·2 TBS fresh parsley, chopped

Directions:
In a large pot, heat the EVOO over medium heat. Add the garlic and stir for 1 minute. Add 2 TBS 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. Meanwhile, sauté the mushrooms in 1 TBS of melted butter in a skillet over medium heat.

Once the pasta is cooked to al dente, reduce the heat to medium and mix in the parmesan cheese until melted. Remove from heat and stir in the half ‘n half, parsley, and mushrooms. Serve.


I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays

Buffalo Chicken Meatballs

Mike and I are buffalo chicken lovers, and this recipe for Buffalo Chicken Meatballs didn't disappoint. All of the flavors of buffalo chicken that we love (hot sauce, celery, chicken) are combined into small meatballs. We prefer ranch over blue cheese, so we dunked our Buffalo Chicken Meatballs into Protein Ranch Dressing.

If you are also a buffalo chicken lover, here are our favorite ways to enjoy it from appetizers to snacks to main meals: Buffalo Chicken Nachos, Healthier Buffalo Chicken Dip, Buffalo Chicken (Crockpot), Buffalo Chicken and Potato Casserole, Buffalo Chicken Quinoa Mac & Cheese, Buffalo Chicken Tacos, Hot Buffalo Chicken and Cheddar Sandwich, Jalapeno Buffalo Chicken Mac & Cheese.

Click here for recipe from Rachael Ray

Cucumber Boats

This quick snack consists of fresh cucumber, filled with a mixture of cottage cheese, basil, and cilantro. Adding the herbs to the creamy cottage cheese makes this snack incredibly fresh and flavorful.


Click here for recipe from Susie Freaking Homemaker

Ranch Pork Chops (Crockpot)

This recipe for moist Pork Chops covered in flavorful Ranch gravy is one you must try!

I am a picky eater when it comes to pork, because it usually tastes dry to me. These pork chops are incredibly flavorful. The gravy keeps the pork chops moist and serves as a nice "dip" for the pork chops.

I normally avoid any crockpot recipe that requires any cooking before the ingredients enter the crockpot. This recipe is one exception to my "rule" because it doesn't require too much prep time in advance. I seriously whipped up the gravy in about 10 minutes when I was home for lunch, and the dish was ready by the time I got home for work.

Click here for recipe from "From Scratch to Plate"

Caprese Lasagna with Spicy Turkey Sausage

I love Caprese Salad, and I absolutely love Lasagna. This Caprese Lasagna with Spicy Turkey Sausage recipe combines my two loves into an utterly delicious dish. My favorite Caprese ingredients are paired with spicy sausage and a creamy white sauce resulting in a mouth-watering meal.

Caprese Lasagna with Spicy Turkey Sausage
Adapted from Iowa Girl Eats

Ingredients:
·9 gluten free, no boil lasagna noodles
·Extra virgin olive oil (EVOO)
·¾ - 1 lb spicy Italian turkey sausage
·2 TBS butter
·2 tsp minced garlic
·3 TBS mild gluten free flour (i.e., oat, brown rice)
·1½ cups chicken broth
·1½ cups skim milk
·Salt and pepper
·5 roma tomatoes, thinly sliced
·¾ - 1 cup torn fresh basil leaves
·2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375°. Squeeze sausage out of its casing and cook in a large skillet over medium heat until no longer pink. Remove from heat.

In a medium saucepan, melt butter then add garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour, whisk to combine, and cook for 30 seconds longer. Slowly pour in the chicken broth, a few tablespoons at a time, whisking to break up any lumps. Whisk until smooth, and then add the milk and whisk to combine. Season with salt and pepper.

Using a spatula, stir the sauce until thick and bubbly, about 5 minutes. Pour into a measuring cup with a spout and set aside.

Spray the bottom and sides of a 13x9 glass baking dish with non-stick olive oil spray. Pour about ¼ cup of the white sauce into the bottom of the baking dish; use a spoon to evenly disperse. Place 3 lasagna noodles on top of the sauce, and brush the top of the noodles with EVOO. Top the noodles with about a third of the shredded cheese, sliced tomatoes, basil, turkey sausage, and remaining sauce. Repeat 2 more times for a total of 3 layers.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit for 5 minutes before serving.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta is a unique twist on a traditional meal. This recipe is creamy and hearty, yet somewhat healthier than the original recipe I found on Pinterest.

Chicken Cordon Bleu Pasta
Adapted from Chef in Training

Ingredients:
·12 oz gluten free pasta
·1 cup half ‘n half
·6 oz plain Greek yogurt
·8 oz Neufchatel cream cheese
·1 tsp onion powder
·1 tsp garlic powder
·Salt and pepper, to taste
·1½ cups chopped swiss cheese
·2 chicken breasts, cooked and cut into strips
·¾ cup bacon, cooked and chopped
·¾ cup ham, diced
·¼ cup gluten free bread crumbs

Directions:
Cook pasta according to package directions.

Preheat oven to 375°. In a medium saucepan, heat cream cheese over medium low until melted. Stir in half ‘n half and Greek yogurt until combined. Add onion powder, garlic powder, salt and pepper. Add 1 cup of cheese and stir until smooth.

Grease a 9x13 dish with olive oil cooking spray. Layer noodles, chicken, bacon, and ham in the dish. Pour sauce over the top and stir to combine. Sprinkle ½ cup cheese and the breadcrumbs on top.

Bake for 15 minutes, or until heated through.

Roasted Potatoes, Chicken Sausage and Peppers

This one-pot meal is incredibly flavorful with roasted potatoes, chicken sausage, red peppers, and rosemary.

As this healthy meal is cooking, it filled my kitchen with a mouth-watering smell. Yum! The only preparation involved is chopping, which makes it a perfect meal for a quick weeknight.


This is another fantastic recipe I found on Pinterest. What's one of your recent favorite Pinterest recipe finds?

Click here for recipe from Skinny Taste

Skinny Chunky Monkey Cookies

I have a major sweet tooth and was disappointed with this recipe because these healthy cookies taste like a healthy cookie.

I came across this recipe for Skinny Chunky Monkey Cookies on Pinterest. I had high expectations for the recipe, since I love anything that combines peanut butter, chocolate, and banana. I took a bite and they tasted like healthy cookies. They should, at 50 calories a piece, but then I realized that I forgot the vanilla extract. Oops! To remedy the cookies, I whipped up a batch of Homemade Vanilla Pudding and I stirred in crushed up cookies. It helped improved the flavor, but I don't think these cookies are for me. If you don't have much of sweet tooth, you may enjoy these cookies.

Click here for recipe from Six Sisters Stuff

Broccoli Quinoa Casserole

Broccoli Quinoa Casserole is a healthy and incredibly flavorful spin on the traditional Broccoli Rice Casserole.

Mike and I absolutely loved the quinoa version, and we didn't miss the rice, butter, or loads of cheese that are usually in the traditional version. To make this recipe gluten free, I used my Cream of Anything Soup Base. I am so glad I'm starting to discover great tasting recipes to use quinoa in, as it's quickly becoming one of my new favorite ingredients.

Click here for the recipe from Eating Well - Living Thin

GF Banana Chocolate Chip Muffins

GF Banana Chocolate Chip Muffins are As Good As Gluten. I don't think gluten-eaters would be able to tell that these muffins are gluten free. I love anything banana and chocolate, including these muffins. They are sweet with a hint of cinnamon in every bite. And, they are made with brown rice flour making them whole grain and healthier than other gluten free flour blends.

Click here for the recipe from The Wannabe Chef


I've also shared this recipe on: Slightly Indulgent Tuesday, Gluten Free Wednesdays

Caprese Skewers

These healthy little bites disappear quickly! Caprese Skewers are fresh and flavorful, making for a quick appetizer.

If you are wondering where the balsamic drizzle is at...it's a hard, sticky mess in my sink. I assume I let it boil too long. I love anything Caprese, so I didn't miss it.


Click here for detailed steps for preparing Caprese Skewers

Loaded Baked Potato Dip

I made Loaded Baked Potato Dip for a 4th of July cookout. It was delicious and didn't look this pretty by the time our friends arrived, as I couldn't resist trying it. Once I started "trying it", it was hard to stop devouring it! This is one of my new favorite appetizers. It's addictive and requires only 4 ingredients and minutes to prepare.

What's your favorite appetizer this summer?

Click here for Loaded Baked Potato Dip recipe

My Pantry: Joy Gluten Free Sugar Cones

I was beyond excited when I found these Joy Gluten Free Sugar Cones at the grocery store a few months ago. I immediately put them in my cart and sent a picture to all of my gluten free family members. They were equally ecstatic and could not wait for me to report back on how they were. A text from my aunt was the best: "Omgomgomg!!!! I NEED those!" I couldn't agree more. My family can't find these in their area yet, so I stocked up and brought them some as well.

I've mentioned my LOVE for ice cream before. I love ice cream so much that it's my job as I'm fortunate to work for an awesome ice cream company. There aren't many things I miss since becoming gluten free because I can make them myself or someone else does. However, ice cream cones are the one thing I really, really, really miss. Well, not anymore! These Joy Gluten Free Sugar Cones are A-MAZ-ING, crunchy and sweet! My husband and I loved them, as well as the rest of my family.

I paid $2.89 for a box of 12 cones. While that's about a little more than the regular Joy cones, I don't care. They are delicious!


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

Buffalo Chicken Quinoa Mac & Cheese

After making Buffalo Chicken Quinoa Mac & Cheese, I am officially hooked on quinoa! While the picture may not look too appetizing, this dish is spicy, creamy, and packed full of protein.

When I was rinsing the quinoa to make this for dinner a few weeks ago, Mike asked me "What are you doing? Quinoa?! I thought we were having something good."

I responded, "We are. IGE's husband likes it. You will too." Mike walked way, shaking his head in disappointment.

Fast-forward 40 minutes or so later at the dinner table. Mike had his mouth full of Buffalo Chicken Quinoa Mac & Cheese and gave me a thumbs up as he said "It's really good." I completely agree. If you remember my quinoa mac & cheese flop from earlier this year, this recipe tastes nothing like dirt! Mike even got seconds (and I may have too).

Click here for recipe from Iowa Girl Eats

Salted Nut Bars

I made Salted Nut Bars for a cookout a few weeks ago, and for lack of better words they are "OMG SO good." They are the perfect combination of sweet and salty.

Salted Nut Bars are easy and quick to prepare and require only 5 ingredients. The bars are a little sticky to eat, but they taste so incredibly delicious that you won't mind licking your fingers clean. :)

Click here for recipe from Bake or Break


I've also shared this recipe on: Slightly Indulgent Tuesday

Lightened Up Corn Casserole

Around the holidays, I used to love corn casserole, but it isn't something I've had since becoming gluten free. When I saw a recipe for a healthy and gluten free version, I couldn't wait until the holiday season to try it.

This Lightened Up Corn Casserole tastes good. Honestly, it's almost as good as the week's-worth-of-fat version that usually accompanies holiday dinners. This recipe will definitely make it on the rotation for the holidays later this year.

Click here for recipe from Chocolate Covered Katie

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are phenomenal! They are meaty, juicy, cheesy, and naturally gluten free.

The blogger that came up with this recipe is a culinary genius! We enjoyed these SO much that I will definitely be making them again very, very soon. I'd recommend doubling or tripling the batch. They reheat well and have a way of quickly disappearing. :)


Click here for recipe from Peace, Love, and Low Carb

Oatmeal Chocolate-Peanut Butter Chip Cookies (Flourless)

These Oatmeal Chocolate-Peanut Butter Chip Cookies came together in literally less than 5 minutes. They are crispy and DELICIOUS!

You can't tell by the picture or the taste that these cookies are also healthy. There is very little sugar, no eggs, and no butter. Which also makes the cookie dough safe to eat - yay! Be sure to use gluten free oats to make them gluten free. Instead of following the original recipe for Oatmeal Raisin Cookies, I used chocolate chips and peanut butter chips. It was a great substitute - I love the combination of oats, peanut butter, and chocolate.

This recipe comes from Chocolate Covered Katie. I've written about her before, but if you have not checked out her blog you need to do so now! Be prepared to spend way too much time drooling over her healthy dessert recipes and pinning an obscene amount of recipes. :)


Click here for recipe from Chocolate Covered Katie

My Pantry: Hazelnut Nut-Thins

I've written about my love for Blue Diamond Nut-Thins a few times before, and I recently tried a new flavor - Hazelnut. They were just as good as the other flavors I've tried and complemented the Homemade Hummus I made perfectly.

Have you tried Blue Diamond Nut-Thins? What's your favorite variety?

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

Homemade Hummus

Homemade Hummus comes together simply in a matter of minutes, making it a healthy and tasty snack. With homemade hummus, I can control what ingredients go into it and mix up whatever flavor varieties my little heart desires. I thoroughly enjoyed it with Blue Diamond Nut Thins.

Ever since I discovered became addicted to hummus this spring, I've been pinning homemade hummus recipes to try. I decided to start with a basic hummus recipe that doesn't use tahini. Why? Because it's not an ingredient I ever have on hand, and I'm too cheap to buy it just for hummus. And, I didn't even miss it in this homemade hummus recipe.

What's your favorite hummus variety?


Click here for Hummus recipe


I've also shared this recipe on: Slightly Indulgent Tuesday

Best of As Good As Gluten Thus Far in 2012

I cannot believe that the year is halfway over and it is already July! Just like last year, this "Best of" post was hard to write because we've enjoyed really great food this year.

What have been your favorite As Good As Gluten recipes thus far in 2012?

January
Bacon and Butternut Risotto - This risotto recipe is A-MAZ-ING! It was my first time making risotto and my family inhaled it. This recipe also sent me into a risotto obsession, as I made risotto over and over again for a good two months straight! The flavors in this dish are phenomenal with the smoky bacon, sweet butternut squash, and creamy risotto.

Spicy Peanut Noodles with Asian Veggies - This Asian-inspired dish is healthy and tasty with the perfect balance of smooth and crunchy textures.

February
Coconut Peanut Butter Kiss Cookies - These 5-ingredient, decadent cookies are crunchy, chewy, sweet, and chocolatey.

Gluten Free Sugar Cookies - I was overjoyed when I developed this recipe for cut-out sugar cookies. They are made like, look like, and taste like a REAL (aka gluten) sugar cookie - sweet and buttery; tender and flaky.

Black Bean and Sweet Potato Tacos with Chipotle Sauce - Mike and I gave up meat for Lent this year, and this was our first vegetarian meal. This meal left us speechless at the dinner table, and we quickly devoured these über flavorful tacos.

March

Gluten Free Soft Pretzels and Pretzel Bites - This is my most popular recipe of the year, thus far. These pretzels taste like the real thing - soft, salty, and slighty chewy.

BBQ Portobello Pretzel Burgers - You all loved this recipe as well. The pretzel bun is salty and savory, which is topped with a meaty portobello mushroom, cheddar cheese, onions, and sweet BBQ sauce.

April

Nutella No Bake Cheesecakes - I discovered Nutella earlier this year, and I can't believe I lived without it for so long! This indulgent and delectable dessert consists of sweet and fluffy Nutella cheesecake on top of a bed of crunchy cookies, all topped with a layer of sinfully sweet homemade whipped cream.

Mexican Vegetarian Casserole - Meat lovers won't miss the meat in this tasty and creamy southwest casserole. This is one of my most popular recipes among vegetarian readers.

May

Hummus Chicken Lettuce Wraps - Hummus became my new favorite snack this spring, and I incorporated it into this fresh, healthy, and tasty dish that's simple to prepare.

Lemon Blueberry Cake (Flourless) - Mike loves my lemon white bean cake, and it remains one of my post popular recipes among my readers. For his birthday this year, I made a lemon blueberry variety that was moist, light, delicious, and super flavorful.

June

Mom's Mango Avocado Salsa - I am obsessed with this fresh, flavorful, and sweet salsa recipe from my mom. I've made it quite frequently this summer and it always disappears quickly.

Tex-Mex Bacon Cheeseburgers - This is one mess of a burger, and it is incredibly flavorful and delicious. The use of queso sauce on top sends this burger over the edge.

Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice is healthy, tasty, and quick to prepare. While any type of oil can be used, coconut oil adds a nice nutty flavor to the shrimp and dish.

Pineapple Shrimp Fried Rice
Adapted from Skinny Taste

Ingredients:
·1½ cups brown rice, cooked
·1 tsp coconut oil
·1 lb pre-cooked shrimp, thawed
·3 large carrots, chopped
·½ onion, chopped
·2 tsp minced garlic
·10 pickled jalapeno slices, chopped
·1 cup crushed pineapple, with juices
·1 TBS GF Soy Sauce Substitute
·2 tsp cilantro, chopped
·Salt and pepper

Heat coconut oil in a large skillet. When it liquefies, add shrimp and cook for a few minutes on each side. Remove from pan and add carrots, onion, garlic, and jalapeno. Sauté for 3-4 minutes. Add brown rice, pineapple, soy sauce substitute, cilantro, and salt and pepper. Cook for 1-2 minutes. Add shrimp. Taste and adjust seasonings to taste.

Coconut Shrimp with Pineapple Dipping Sauce

Coconut Shrimp with Pineapple Dipping Sauce is fresh, fruity, nutty, and spicy.

This was our first time cooking with coconut oil and we love it. It added a nice, nutty flavor to the shrimp and is healthy (bonus!). The dipping sauce is sweet and spicy, which is a perfect complement the fresh and nutty coconut shrimp.

Coconut Shrimp with Pineapple Dipping Sauce
Adapted from Tablespoon

Ingredients:
·1 lb. pre-cooked shrimp, thawed
·2 tsp coconut oil
·1 egg
·1 TBS cornstarch
·1 cup sweetened flaked coconut
·1 TBS lime juice
·5 pickled jalapeno slices, chopped
·1 cup crushed pineapple, with juice

Directions:
Combine lime juice, jalapeno slices, and crushed pineapple in a food processor. Process until smooth and refrigerate until ready to serve.

Beat egg in a small, shallow dish. Place cornstarch and coconut on two separate plates. Coat the shrimp in cornstarch, then dip in the egg, and then dip in the coconut.

Heat coconut oil in a skillet. When it liquefies, add the shrimp and lightly pan fry on both slides until golden brown. Serve with pineapple dipping sauce.


I've also shared this recipe on: This Week's Craving

Southwestern Chili Con Queso Pasta

This 30-minute meal essentially combines queso and pasta to make an incredibly flavorful main dish. How can you go wrong by combining queso and pasta?! The flavors are diverse with chili inspired flavors (cumin and chili powder) and southwestern flavors (cilantro, jalapeños, tomatoes, and chilies). This meal was definitely a hit in my house.

Southwestern Chili Con Queso Pasta
Adapted from Rachael Ray

Ingredients:
·1 lb. gluten free pasta noodles (penne, fusseli, or macaroni)
·1 lb. ground beef
·1 TBS ground cumin
·2 TBS chili powder
·Salt and pepper
·½ large red onion, chopped
·1 TBS minced garlic
·10 pickled jalapeño slices, chopped
·2 TBS butter
·2 TBS gluten free flour
·2 cups skim milk
·2 cups shredded cheddar cheese
·¼ cup fresh cilantro, chopped
·½ cup fresh parsley, chopped
·1 – 10oz. can diced tomatoes and chilies, drained

Directions:
Bring a large pot of water to a boil. Cook the pasta to al dente.

Brown the ground beef in a large skillet until almost finished. Drain grease and add onion, garlic, jalapeños, cumin, chili powder, and salt and pepper. Finish cooking until beef is browned. Remove from heat.

In a medium saucepan (while beef is browning), melt butter and then add flour. Cook for 1-2 minutes over medium heat. Whisk in milk. When milk starts to bubble, stir in cheese, cilantro, and parsley with a wooden spoon. When the cheese has melted, stir in tomatoes and chilies.

When the pasta is cooked to al dente, drain it and add it back into the large pot. Add the ground beef mixture and the queso sauce. Stir to combine, then serve.

Yield: 6


I've also shared this recipe on: Gluten Free Wednesdays

Key West Grilled Chicken Kabobs

Key West Grilled Chicken Kabobs are zesty with a hint of lime.

This is another fantastic recipe I stumbled across on Pinterest. And, this is another meal Mike and I made for my in-laws when the visited a few weeks ago. I served with brown rice and grilled peppers and onions. I was impressed with the zesty, lime flavor of the juicy chicken. Yum!

Key West Grilled Chicken
Slightly adapted from Grocery Budget 101

Ingredients:
·3 TBS GF Soy Sauce Substitute
·2 TBS honey
·1 TBS EVOO
·Juice from 2 limes
·1 tsp minced garlic
·1 tsp fresh cilantro, chopped
·4 boneless, skinless chicken breasts

Directions:
In a small bowl combine all ingredients except chicken. Cut the chicken into large chunks, skewer on bamboo sticks that have been soaked in water, and marinate for at least 1 hour.

Grill on medium high heat for 6 to 10 minutes, until juices run clear.

Tex-Mex Bacon Cheeseburgers

This Tex-Mex Bacon Cheeseburger is one mess of a burger. While it's one of the messiest burgers I've ever eaten, it is incredibly flavorful and delicious. The use of queso sauce instead of sliced cheese on top sends this burger over the edge.

This is another recipe I made when my in-laws were visiting, and everyone loved it. I absolutely covered my burger in queso sauce and was an absolute mess when I was finished eating. It was worth it - this burger is phenomenal! I served the burgers with non-tex-mex food, Kale Chips and Baked Potato Salad. I found the potato salad recipe on Pinterest and made it for a work potluck a few weeks ago. It was a hit then and it was a hit with my in-laws!

Tex-Mex Bacon Cheeseburgers
Slightly adapted from Everyday with Rachael Ray

Ingredients:
·12 slices good-quality smoky bacon, 4 slices finely chopped and 8 left whole
·1¼ lbs lean ground beef
·3 tablespoons grated onion
·1 tsp minced garlic
·2 tablespoons pureed chipotle in adobo sauce
·2 tablespoons worcestershire sauce
·Salt and pepper
·3 tablespoons butter
·2 tablespoons gluten free flour
·1 cup milk
·1 ½ cups shredded cheddar
·1 – 14oz can diced tomatoes with green chiles, drained
·4 gluten free hamburger buns
·Chopped onion, tomatoes, cilantro pickled jalapeno, and corn chips

Directions:
Cook bacon until crisp in microwave or oven. Meanwhile, combine the beef, chopped bacon, onion, garlic, chipotle puree, and Worcestershire; season with salt and pepper. Form into 4 patties (thinner at the center). Grill the burgers, flipping once, on a gas grill until done.

To make the queso sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour for 1 minute, then whisk in the milk. Stir in the cheese to melt. Stir in the tomatoes and chiles.

Place the burgers on the bun bottoms (grill bun if desired) and top with the queso sauce, bacon strips, corn chips, remaining desired toppings, and bun tops. Serve with extra queso on the side.


I've also shared this recipe on: Slightly Indulgent Tuesday

Amaretto Brownies

Amaretto Brownies are decadent and delicious, with a flavor combination of rich chocolate and almond.

My mother-in-law has been "waiting for samples" of the recipes I post on my blog to arrive in the mail for months. They never arrive, since it's difficult to ship (and, let's be honest, my recipes don't last long in my house!). When my in-laws visited last weekend, I wanted to make my mother-in-law a chocolate dessert. My mother-in-law and I both like amaretto, so I came up with this spin on my Black Bean Brownies - Amaretto Brownies. They were enjoyed by all, and we devoured them.

Amaretto Brownies
Brownie Ingredients:
·1 recipe for Black Bean Brownies
·¼ cup slivered almonds
·2 TBS amaretto

Frosting Ingredients:·2 TBS butter, softened
·1 cup powdered sugar
·1 TBS milk
·1 TBS amaretto
·¼ cup slivered almonds

Directions:Preheat oven to 350˚. Lightly grease an 8x8 inch glass pan. Drain and rinse black beans. In a blender, puree beans, eggs, EVOO, and applesauce. Then, add almonds, amaretto, cocoa powder, baking powder, vanilla, sugar, and salt. Puree until smooth. Using a spoon or spatula, mix the chocolate chips into the batter.

Pour the brownie batter into the pan and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. As the brownies bake, they will pull away from the edge of the pan. Let brownies cool in the pan before frosting.

For the frosting, cream butter and gradually add powdered sugar. Blend in milk and amaretto. Frost brownies once they are cool and top with slivered almonds.


I've also shared this recipe on: Slightly Indulgent Tuesday

Protein Ranch Dressing

This secretly healthy homemade ranch dressing is incredibly flavorful, with dill, parsley, and garlic and onion powders.

My husband L-O-V-E-S condiments. Ketchup, barbecue sauce, salad dressing. You name it, he covers his food with it. He's so addicted to condiments, namely ketchup, that he gave them up for Lent one year. It was hard for him. I was convinced after Lent ended that he'd let up on his condiment usage. Well, I was wrong. Mike went back into full usage of his favorite sauces.

A few years ago, I was flabbergasted when I returned home from a business trip and found a 4 pound bottle of private label ketchup in our fridge! Mike was out of ketchup and he economically bought the biggest and cheapest bottle he could at the store. He was in heaven with his 4 pound ketchup. I, on the other hand, was mourning all of the high fructose corn syrup and artificial ingredients he was covering his food with.

Mike always asks why I harp on him about his condiment usage. It's not uncommon for me to ask him to try his food before he "ruins it with ketchup." He humors me and does, but after one bite he covers his food with his beloved condiments. What's my problem with condiments? I do think that they are somewhat unhealthy, especially as I exaggerate Mike's high usage of them. But, you may be surprised to learn that I grew up as a picky eater. I never really started using condiments until I was an adult. That's right. I ate salad with no dressing, plain cheeseburgers, and fries with no ketchup. Now, probably thanks to my condiment addicted husband, I use condiments sparingly.

I've been wanting to make homemade ranch dressing and homemade ketchup for a few years, but Mike hasn't been too receptive to the idea. When I went grocery shopping last weekend, Mike asked for salad and ranch dressing. I told him I'd try making homemade ranch this time with a secret protein-packed ingredient. He rolled his eyes, as I think he's sick of his "hippie and frugal" wife that wants to make everything homemade these days (thanks Pinterest, I for sure enjoy my homemade all-purpose cleaner, teeth whitener, face toner, and a billion other things). :)

I quickly assembled the homemade protein ranch with a few ingredients: cottage cheese, water, and homemade ranch seasoning. I tasted it and immediately made myself a salad, which I covered in dressing! This homemade ranch is incredibly flavorful, with dill, parsley, and garlic and onion powders, and secretly healthy. It tastes better than ranch dressing, and I'm encouraging my husband to cover his salad with it since it's healthy and packed full of protein.

Mike surprised himself and actually likes it. So, this will be my go-to salad dressing, as long as I can keep reminding Mike that it's better (and healthier) than the store bought bottles. Up next, homemade ketchup!

Protein Ranch Dressing
Ingredients:

·1 – 16oz. container cottage cheese
·½ cup water
·2 TBS dried parsley
·1 tsp garlic powder
·1 tsp onion powder
·½ tsp dried dill
·½ tsp dried basil
·½ tsp pepper

Directions:
Combine all ingredients in a blender. Blend until smooth.

Chipotle Cheeseburgers

Chipotle Cheeseburgers are a zesty spin on a traditional burger. We like spicy foods, so next time I'll probably amp up the flavors. I served with colby jack cheese and grilled Udi's GF Hamburger Buns.

Click here for Chipotle Cheeseburgers recipe from Taste of Home

Mom's Mango Avocado Salsa

I am in L-O-V-E with this Mango Avocado Salsa. It's fresh and incredibly flavorful. The mango adds a nice level of sweetness and pairs well with the avocado and red onion.

My mom made this Mango Avocado Salsa when I was home last month. It is so good that it disappeared quickly and we made another batch. I'm addicted to this salsa, so I've been making it a lot over the past month (usually as a double batch). It's great for a quick snack, or to take as an appetizer to a cookout.

Mango Avocado Salsa
Ingredients:
·1 avocado, diced
·½ mango, diced
·½ red onion, chopped
·Handful of fresh cilantro, chopped
·Juice from 1 lime

Directions:
Combine all ingredients into a bowl; stir. Serve with tortilla chips.

Notes: Can also add chopped green onion and/or corn kernels.


I've also shared this recipe on: Gluten Free Wednesdays, Slightly Indulgent Tuesday

2 Ingredient Nutella Mousse

2 Ingredient Nutella Mousse is dangerously delicious and sinfully sweet.

This mousse is rich with hazelnut and chocolate flavors. The texture is creamy with the airy, yet thick texture you expect from mousse. Resist the urge to eat it right after you prepare it; the texture and flavors really are better once chilled overnight.

Click here for Nutella Mousse recipe from Sugar Hero