Sunday, September 7, 2014

Kale, Tomato & Goat Cheese Stuffed Spaghetti Squash

Hands down, this is THE BEST recipe ever for spaghetti squash. Garden-fresh spaghetti squash is filled with kale, tomato, red onion, and goat cheese then roasted to perfection and topped with paprika-roasted, crispy squash seeds.

My husband and I devoured this dish, and I'm struggling to come up with words to describe how perfect it is. It's definitely a staple recipe for us to enjoy as spaghetti squash is thriving in our garden now.

Click here for recipe from BS in the Kitchen - The only change I made to the recipe was to substitute kale for spinach. It also took me 45 minutes for the squash to be fully roasted. If your squash is really hard, I'd recommend either pre-cooking your squash for 15 minutes before filling it and cooking it for 30-45 minutes. Or, fill and cook for 45 minutes.

Sunday, August 31, 2014

Cucumber Watermelon Salsa

Cucumber Watermelon Salsa is my new go-to summer salsa recipe, utilizing fresh produce from my garden and the farmer's market. Watermelon and cucumber are balanced out by jalapeno and cilantro, making it a perfectly balanced sweet and spicy salsa. Serve with tortilla chips or on top of grilled chicken.

What's your favorite salsa recipe?

Click here for recipe from Iowa Girl Eats

Sunday, August 24, 2014

Pretzel-Crusted Peanut Butter Brownies

Pretzel-Crusted Peanut Butter Brownies are the ultimate brownie for chocolate|peanut butter lovers and sweet|salty lovers. This is a four-layer brownie dessert made up of a salty, buttery pretzel layer topped with peanut butter cookie dough, Reese's cups, and rich brownie batter. The outcome is decadent, with melted chocolate and peanut butter oozing out of every bite.

Pretzel-Crusted Peanut Butter Brownies

·3/4 cup gluten-free pretzels, chopped so some large chunks remain - I used Glutino Gluten-Free Pretzels
·1/4 cup butter, melted
·1 cup peanut butter - I made homemade peanut butter but store-bought will work fine
·1/2 cup sugar
·1 egg
·8 regular-sized Reese's cups
·1 box gluten-free brownie mix, mixed according to package directions - I used Aldi's LiveGFree Brownie Mix

Preheat oven to 350˚. Grease the bottom and sides of an 8x8-inch pan.

In a small bowl, mix chopped pretzels and melted butter. Press into the bottom of the prepared pan.

In a separate bowl, mix peanut butter, sugar, and egg. Layer on top of the pretzel mixture.

Place unwrapped Reese's cups on top of the peanut butter layer.

Prepare brownie mix according to package directions. Pour brownie batter on top of Reese's cup layer.

Bake for 25-35 minutes, or until a tooth-pick inserted into the brownie layer only comes out clean.

Sunday, August 17, 2014

Zucchini Bread Cookie Whoopie Pies

If you have a plethora of zucchini this summer, you have to make these Zucchini Bread Cookie Whoopie Pies. They are bite-sized, semi-healthy cookies that taste like cinnamon-spiced zucchini bread stuffed with sweet cream cheese frosting. I took them to my family for a weekend visit and they are so scrumptious they didn't last long. I will definitely be making a double-batch next time.

Click here for recipe from Iowa Girl Eats - I substituted my mom's gluten-free all-purpose flour blend to make the recipe gluten-free. You can use any gluten-free flour blend to easily convert this recipe.

Sunday, August 10, 2014

Greek Chicken Sandwiches

Greek Chicken Sandwiches are the perfect summer sandwich to use garden-fresh produce. This sandwich incorporates cucumbers, tomatoes, and mint all grown in our garden. The taste is phenomenally fresh, and the dish is relatively simple to prepare coming together in less than 20 minutes.

Greek Chicken Sandwiches
Recipe inspired by Culinary Mamas and Rachael Ray

·2 boneless, skinless chicken breasts
·Salt and pepper, to taste
·1/2 tsp cumin
·1/2 tsp garlic powder
·1/4 cup Greek yogurt
·1 TBS fresh lime juice
·2 TBS fresh mint, minced
·1/2 cucumber, sliced
·1/2 onion, sliced
·1 tomato, sliced
·Gluten-free bread or rolls, toasted

Season the chicken with salt, pepper, cumin, and garlic powder. Grill over medium-heat, until no longer pink in the middle.

For the dressing, combine the Greek yogurt, lime juice, and mint in a small bowl.

Assemble the sandwiches by spreading dressing on the gluten-free bread. Top with chicken, cucumber, onion, and tomato. Serve immediately.

Sunday, August 3, 2014

Caprese Pasta Salad

I love anything and everything Caprese. It's my go-time meal in the summer. This Caprese Pasta Salad is a cinch to prepare and tastes garden fresh.

If you are making this with gluten-free pasta, it is best served immediately. Leftovers do not taste the same, as the gluten-free pasta hardens in the refrigerator. If you do have leftovers, heat it up in the microwave for 30 seconds or so to soften the gluten-free pasta.

Click here for recipe - I used gluten-free penne pasta to make this recipe gluten free. I omitted vinaigrette because I don't like the taste of balsamic vinegar. I drizzled extra virgin olive oil over the cooked pasta, tomatoes, mozzarella, and cheese. It was delicious.

Sunday, July 27, 2014

LiveGfree Southwest Veggie Stuffed Sandwich

I posted raved a few months ago about Aldi's gluten-free line and their Pepperoni Stuffed Sandwiches. The other variety of stuffed sandwiches offered is a vegetarian option - Southwest Veggie. The sandwich is stuffed with rice, black beans, corn, and tomatoes. It tastes As Good As Gluten, reminiscent of Southwest/Mexican flavors. The sandwich/crust is hearty due to 100% whole grain millet flour as the first ingredient.

Have you tried LiveGfree products from Aldi? What's your favorite?

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

Sunday, July 20, 2014

Cookie Dough Brownies with LiveGfree Brownie Mix

LiveGfree Brownie Mix from Aldi results in perfect gluten free brownies. The flavor of the brownies is rich - chocolaty and sweet. The texture of the brownies are moist and chewy, with crispy tops and edges.

I've enjoyed the brownies plain with a glass of milk, or topped with cookie dough. Both taste great. To top with cookie dough, I made this recipe for Healthy Cookie Dough Dip, without the M&M's.

What's your favorite brownie recipe?

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

Sunday, July 13, 2014

Lemon Parsley Pork Chops

Lemon Parsley Pork Chops are flavorful, fresh, and juicy. Pair with a side of steamed broccoli and a baked potato for a hearty and tasty meal.
Lemon Parsley Pork Chops
Slightly adapted from Martha Stewart
·Zest from 1 lemon
·2 tsp dried parsley
·1 tsp minced garlic
·Salt and fresh black pepper, to taste
·1 TBS extra virgin olive oil
·4 boneless pork chops
In a small bowl, combine the lemon zest, parsley, minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper. Set aside.
In a medium saucepan, heat extra virgin olive oil over medium heat. Season the pork chops on both sides with salt and pepper. Cook in the skillet until browned, 3-4 minutes per side.
Add 1/2 cup water to the skillet; bring to a boil. Reduce the heat to medium-low; cover, and simmer gently until the pork is cooked through, 8-10 minutes. Transfer the pork chops to a plate; sprinkle with the lemon-parsley mixture and serve.

Sunday, July 6, 2014

Scallops and Grits inspired by Oceanaire

Pan-seared scallops on top of a bed of creamy, cheesy grits all covered in cajun butter sauce.
I made Scallops and Grits a few months ago, and I already have a new recipe for the dish to share. The first time I made the dish, I attempted to recreate a healthier version of one of my favorite restaurant dishes. This time when I made the dish, I stumbled upon the restaurant's recipe online. I realized how unhealthy the restaurant dish actually is (which I knew in the back of my mind, but chose to ignore), so I'm glad I only eat it a few times a year.
While the dish from Oceanaire I'm obsessed with is listed as Shrimp and Grits on the menu, I customize the dish to be Scallops and Grits. But, it's delicious with either shrimp or scallops. My homemade version below is equally as delicious and much healthier.
Scallops and Grits
Inspired by The Oceanaire
·2 cups skim milk
·1/2 cup grits
·1/4 cup cheddar cheese, grated
·Salt and black pepper, to taste.
·1 TBS unsalted butter
·1 lb scallops
·1/2 tsp each - minced garlic, oregano, paprika, cayenne pepper, salt, and black pepper
·Half of a lemon
·Green onions, chopped for garnish (optional)
Carefully bring the milk to a low boil; then add grits, reduce heat, and stir constantly for 8 minutes until grits are cooked. Remove from heat, stir in cheddar cheese. Season with salt and pepper to taste and set aside.
In a small pan, heat unsalted butter and add scallops, minced garlic, oregano, paprika, cayenne pepper, salt, and pepper. Saute for 3-5 minutes. Deglaze with juice from half of a lemon. Spoon cajun butter and scallops over a bed of cheesy grits, sprinkle with green onions, and serve. 

Sunday, June 22, 2014

Baked Chocolate Glazed Doughnuts

I warned you when I started making gluten free doughnuts, that they were dangerously too easy to make. My third batch of doughnuts is Baked Chocolate Glazed Doughnuts, a small twist on Jeanine's Baked Chocolate Doughnuts. I cut the sugar in the doughnut batter recipe in half, and didn't taste a difference. Instead of frosting with chocolate frosting, I whisked together an easy glaze to dip the cooled doughnuts in. The glaze has a nice vanilla flavor which complements the baked chocolate doughnut nicely.

Doughnut Glaze Recipe:
·1 cup powdered sugar
·4 TBS skim milk
·3/4 tsp pure vanilla extract
·Squeeze of fresh lemon juice

Whisk ingredients together in a bowl, then dip cooled doughnuts in the glaze. Set on a cooling rack (with a piece of parchment paper or silicone baking mat underneath) until serving.

Sunday, June 15, 2014

Gluten Free Tres Leches Cake

Gluten Free Tres Leches Cake is sweet, moist, and delectable. It was such a hit at my husband's birthday party, I made a second cake the following weekend for my father-in-law's birthday.

For my husband's birthday last month, I also made one of his new favorite cakes - Tres Leches Cake.  Mike tried real (aka gluten cake at a Spanish restaurant) Tres Leches Cake last year at a holiday party and raved about it. I obviously could not try it, but I've been wanting to try a gluten free version since Mike loved it so much. I knew I had to make Tres Leches Cake for his birthday, because one birthday cake just does not cut it anymore in our household. We're a two birthday cake household. Why pick one favorite, when you can have two of your favorite cakes?!

Gluten Free Tres Leches Cake

·1 box Betty Crocker Gluten Free yellow cake mix
·1/2 cup butter, melted
·2/3 cup water
·3 eggs
·3 tsp real vanilla extract
·10 oz sweetened condensed milk
·1/2 cup fat free evaporated milk
·1 1/2 cups whipping cream, divided
·2 TBS sugar
·1/2 pint fresh strawberries, sliced (optional for garnish)

Preheat oven to 350˚. Grease the bottom and sides of an 8x8-inch pan.

In a kitchen stand mixer, beat cake mix, water, oil, 2 tsp vanilla, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes. Pour into prepared pan.

Bake for 36 minutes, or until toothpick inserted in the center comes out clean. Remove cake from oven and let stand for 5 minutes. Poke top of hot ake very 1/2 inch with a long-tined fork, wiping the fork occasinoally to reduce sticking.

In a large bowl, stir together sweetened condensed milk, evaporated milk, and 1/2 cup whipping cream. Carefully pour evenly over the top of the cake. Cover and refrigerate overnight so the milk mixture absorbs into the cake.

The next day, prepare the whipped frosting. In a large, chilled bowl, beat the remaining 1 cup whipping cream, 2 TBS sugar, and remaining 1 tsp vanilla in a kitchen stand mixer on medium speed until soft peaks form. Frost cake with whipped cream and sliced strawberries before serving.

Sunday, June 8, 2014

Raspberry Filled Banana Cupcakes with Lemon Frosting

Raspberry Filled Banana Cupcakes with Lemon Frosting are light, fresh, and sweet - perfect for spring and summer celebrations.

These cupcakes combine my husband's favorite dessert flavors - banana, lemon, and raspberry. I made them last month to celebrate his birthday, and they were a hit.

Raspberry Filled Banana Cupcakes with Lemon Frosting

Cupcake Ingredients:
·1 box (15 oz) Betty Crocker Gluten-Free yellow cake mix
·1 cup mashed ripe bananas (approximately 2 bananas)
·1/3 cup butter, melted
·1/3 cup water
·3 eggs
·2 tsp real vanilla extract
·1/2 cup raspberry jam

Lemon Frosting Ingredients:
·1/2 cup butter, softened
·2 1/4 cups powdered sugar
·1 tsp real vanilla extract
·4 TBS fresh lemon juice

Heat oven to 350˚. Place cupcake liners into a muffin tin. In a kitchen stand mixer, beat cake mix, mashed bananas, melted butter, water, eggs, and vanilla until dry ingredients are moistened. Spoon batter into cupcake liner, filling half way. Spoon a teaspoon of raspberry jam into the center of each cup of cupcake batter. Top with remaining batter until cupcake liner is filled.

Bake for 18 minutes, or until toothpick inserted in the side comes out clean. Remove from pan to cooling rack. Cool completely before frosting, about 30 minutes.

To prepare the Lemon Frosting, beat together butter, sugar, vanilla, and lemon juice in a bowl or kitchen stand mixer until light and fluffy. Pipe onto cooled cupcakes and serve.

Yield: and 20 mini-cupcakes, or 18-20 regular cupcakes

Sunday, June 1, 2014

LiveGfree Cheese Ravioli

It's been at least 5 years since I have had ravioli. I haven't had ravioli since going gluten free. Actually, I take that back. I believe my mom made homemade gluten free ravioli once. They were either too difficult to make or they didn't turn out well, because we haven't had them since.

Side note, I grew up only knowing ravioli as toasted ravioli (which was invented in St. Louis). I literally had no idea real ravioli , or the original ravioli , was untoasted. :)

Now, back to Aldi's LiveGfree Cheese Ravioli . It's seriously amazing. The tomato sauce is sweet with a hint of basil. The cheese filling is creamy. The ravioli pasta is tender.
The ingredients blow me away, as the majority are real ingredients I would use. As I mentioned in my first review of Aldi's LiveGfree line, all of the ingredients in the Cheese Ravioli are ingredients I can pronounce and I know why they are in my food. This makes sense, because the back of the box says, "...each product has been sourced and made from the most premium quality gluten-free ingredients..." This is so true - tasty and wholesome. I can tell when I eat from Aldi's LiveGfree line that it's good, wholesome ingredients not crap like a lot of products, especially frozen foods (gluten and gluten free) are.

I literally snarfed this gluten free cheese ravioli down with a side of asparagus. Aldi's LiveGfree Cheese Ravioli passes the As Good As Gluten test with flying colors.

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

Sunday, May 25, 2014

Glutino Lemon Wafer Cookies


Glutino's Lemon Wafer Cookies are As Good As Gluten. The flavor is perfectly balanced between citrusy lemon and sugary sweet. The texture is just like a regular wafer cook - crisp layers filled with creamy lemon filling. I've also tried Glutino's Chocolate Wafer Cookies, which didn't disappoint either.

What cookie do you miss from your pre-gluten-free days? 

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