Scallops and Grits

                      

A few Lenten Friday nights ago, my husband and I had a cooking date night. We went to the store to get fresh seafood (scallops for me, shrimp for him) and came home to prepare it our favorite ways. I made a pot of grits to go along with both of our dishes, and also snagged a piece of Mike's shrimp to top my plate of Scallops and Grits.

The scallops were seasoned and cooked perfectly. Don't cook for too long, or you may overcook the scallops and they'll be chewy. The grits were phenomenal - creamy, cheesy, and full of flavor.

Scallops and Grits

Ingredients:
·1 cup water
·3/4 cup grits
·6 oz. chive and onion cream cheese
·Salt, black pepper, and cayenne pepper to taste
·1 TBS extra virgin olive oil
·1 lb scallops
·Half of a lemon
·Salt, black pepper, onion powder, and garlic powder to taste

Directions:
For the grits, combine water and grits in a small saucepan. Cook over medium heat for 5-7 minutes until creamy. Remove from heat, stir in cream cheese until melted. Season with salt, black pepper, and cayenne pepper to taste.

For the scallops, heat olive oil in a medium saucepan over medium heat. Add scallops, season with salt, pepper, onion powder, and garlic powder. Cook for 3-4 minutes, turning once. Remove from heat and squeeze juice from half a lemon over the scallops. Serve over a large spoonful of grits.

Spinach and Artichoke Mac & Cheese

                                  

This recipe combines my favorite dip with my childhood (well, and adult) favorite dish. This grown up version of Mac & Cheese tastes like sinful comfort food, but it is packed with veggies. This dish makes eating veggies fun for kids and adults, who are still kids at heart.

Spinach and Artichoke Mac & Cheese

Inspired by Rachael Ray

 

Ingredients:

·Salt
·1 lb gluten free pasta (I used Target's Simply Balanced Fuselli)
·2 TBS Extra Virgin Olive Oil (EVOO)
·1 TBS butter
·1 medium onion, finely chopped
·2 tsp minced garlic
·1 1/2 TBS cornstarch
·1/2 cup white wine
·2 cups skim milk
·1/4 tsp nutmeg
·1 10-oz box frozen chopped spinach, cooked and drained
·1 - 6.5 oz jar artichokes, chopped
·Generous salt and Black pepper
·1 1/2 cups shredded Italian cheese (mozzarella, parmesan, and provolone blend)

Directions:
Preheat oven to 375˚F. Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.

Meanwhile, place a medium pot over medium-low heat with olive oil and butter. Add the onion and garlic to the pan and cook until soft, about 5-10 minutes.

Turn the heat up to medium-high and sprinkle the cornstarch into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to deglaze the pan. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 more minutes. Add cheese to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Bake until the top is golden brown, about 15 minutes.

Bourbon Bacon Mac & Cheese

                                        

Bourbon Bacon Mac & Cheese is a savory adult version of mac & cheese. There's an amazing smoky flavor in this dish that I'm contributing to the bacon and the bourbon. 

The only change I made to the recipe linked below to make it gluten free was using gluten free pasta. I tried Target's Simply Balanced Gluten Free Fuselli pasta, which tasted As Good As Gluten and worked perfectly for this dish. While I didn't dislike Simply Balanced gluten free pasta, it is corn based and I prefer Tinkyada gluten free pasta - it's brown rice based and, thus, has more nutritional value.

 

What's your favorite way to cook with booze?

Click here for recipe from White Lights on Wednesday

Butternut Parmesan Quinoa

Butternut Parmesan Quinoa is a sweet and savory dish that comes together with only a few ingredients. It's also easily customizable for your flavor preferences.

Butternut Parmesan Quinoa

Ingredients:
·1 cup quinoa, cooked according to package directions
·1 medium butternut squash, cubed
·2-3 tsp extra virgin olive oil
·½ tsp each - salt, pepper, nutmeg
·½ cup Parmesan cheese
·¼ cup pecans or walnuts

Directions:
Preheat oven to 400˚. Place cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast for 20-30 minutes, or until tender.

In a large bowl, combine cooked quinoa, roasted butternut squash, parmesan cheese, and pecans. Stir until combined and cheese is melted. Serve immediately.

Romano and Mushroom Marsala Polenta

 

This hearty meal comes together in 20-30 minutes. It’s a new favorite that I’ve made almost every other week since I first made it a month or so ago. To round this dish out when I serve it as a meal, I’ve stirred in cooked chicken or spinach. The base polenta recipe is creamy and cheesy for this dish would also be great served with your favorite blackened fish or shrimp.

Romano and Mushroom Marsala Polenta
Romano Polenta Ingredients:
·½ cup milk
·2 cups water
·½ cup cornmeal
·Salt and pepper
·½ cup Romano cheese
·2 tsp extra virgin olive oil (EVOO)

Mushroom Marsala Ingredients:
·6 oz. mushrooms, destemmed and sliced
·2 TBS extra virgin olive oil (EVOO)
·½ cup Marsala wine
·Salt and pepper
·1 tsp dried Parsley, optional

Directions:
For the Polenta, bring liquids to a boil with salt. Whisk in cornmeal until no lumps remain. Reduce heat to simmer for 15 minutes. Stir occasionally. Add pepper, EVOO, and cheese. Stir until combined.

For the Mushrooms, heat EVOO in a medium skillet. Add mushrooms and season with salt and pepper. Cook until tender. Add wine to deglaze the pan and remove from heat.

Scoop polenta into a bowl. Top with Marsala mushrooms. Sprinkle with parsley before serving.

Chipotle Black Bean Macaroni and Cheese

 

This spicy vegetarian dish has incredibly robust flavors and comes together in 30 minutes. If you have a meat lover in your family that likes black beans, they won't miss the meat in this hearty dish.

Chipotle Black Bean Macaroni and Cheese

Slightly modified from Serious Eats

Ingredients:

·2 TBS cornstarch
·8oz. skim milk
·2 eggs
·½ lb. gluten free elbow macaroni shells (I use Tinkyada brown rice gluten free shells)
·1½ cups cooked black beans (you can substitute canned if you’d prefer – just drain and rinse)
·2 TBS chipotle chilies in adobo sauce puree (see note below or read my tip on chipotle chilies in adobo here)
·1 jalapeno chili, finely minced
·1 cup shredded cheddar jack cheese
·2 tsp dried cilantro
·1 tomato, diced
·4 green onions, chopped

Directions:
Cook pasta in a large pot of salted water according to package directions. Drain, reserving 1 cup of pasta cooking water.

In a medium bowl, whisk together cornstarch, milk, and eggs until well-combined. Set aside.

Return drained pasta to large pot and add cooking water, black beans, chipotle chilies in adobo puree, jalapeno pepper, milk mixture, and cheese. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Be careful not to heat too quickly or stop stirring as the eggs in the milk mixture might cook into scrambled eggs. Stir in cilantro and green onions. Serve immediately.

 

Note: For the chipotle chilies in adobo sauce puree, buy a small can of chipotle chilies in adobo sauce from the grocery store. It’s usually found in the Hispanic foods section with other Hispanic-inspired sauces and ingredients. When you open the can, you’ll find whole chipotle chilies sitting in adobo sauce. Seed the chipotle chilies (if you desire less heat) and then puree the entire can of adobo sauce and whole chipotle chilies together. Use the amount needed for the recipe, then freeze the rest flattened in a marked plastic bag. Next time a recipe calls for chipotle chilies in adobo sauce, all you’ll need to do is break off a piece from the freezer. I love this tip, as I never need an entire can of chipotle chilies in adobo for one recipe, but cook with the ingredient a few times a month. This tip also works great for tomato paste and pumpkin if a recipe only calls for a few teaspoons or tablespoons.

Mexican Skillet Zucchini

Zucchini recipes in November? Yes, I’m that late in posting this Mexican Skillet Zucchini recipe. If you’re somehow still swimming in zucchini as I was at the end of the summer or need a taste of summer, this recipe is for you. If not, save it on your Pinterest board until warmer weather rolls around.

Jalapeños and cilantro give zucchini a nice kick in this dish. It’s simple to prepare and tastes fresh and flavorful.

Click here for recipe from Skinny Taste 

Baked Avocados

Baked Avocados come together quickly for an easy weeknight dinner. A creamy avocado is topped with savory garlic and cheese and sweet tomato and basil for a delicious dinner. They taste great with fresh garden tomato and basil, if you made them back in August like I did! Or, live in an area where your garden is still flourishing!

Baked Avocados
Recipe inspired by Mele Cotte

Ingredients:
·1 ripe avocado
·¼ large tomato chopped
·¼ cup gluten free bread crumbs (I used ends from a loaf of Udi’s)
·1 tsp minced garlic
·1 TBS grated Parmesan cheese
·1 TBS basil, chopped
·1 TBS lemon juice
·Salt and pepper to taste

Directions:
Preheat oven to 450°. Halve and pit the avocado. Sprinkle the remaining ingredients among the two avocado halves. Place on a small baking sheet. Bake for 5 minutes. Serve immediately.

Serves 2.

Cucumber and Avocado Summer Rolls with a Savory Sauce

I love spring rolls, but they can be frustrating to make. I haven't found a way to easily work with rice paper wrappers or a trick to rolling them tight. If you have any tips - PLEASE send them my way. :)

These Cucumber and Avocado Summer Rolls are incredibly fresh. Rich avocado is paired with juicy cucumber, crisp carrots, and fragment fresh basil. I grew the cucumber and basil in my garden this year, and never would have thought to combine their flavors until this dish. The dipping sauce is savory featuring tart vinegar and lime juice, salty soy sauce, spicy Sirarcha and brown mustard, and sweet brown sugar. When this dish is all pulled together it tastes like a fresh, handheld salad. Yum!

Cucumber and Avocado Summer Rolls with a Savory Sauce
Adapted from Williams Sonoma

Savory Sauce Ingredients:

·Juice from 1/2 lime

·1 TBS extra virgin olive oil

·½ TBS rice vinegar

·¼ tsp spicy brown mustard

·¼ tsp Sirarcha

·½ tsp brown sugar

·Dash of gluten free soy sauce

Summer Roll Ingredients: 

·1 Hass avocado

·10 rice paper rounds

·6 large fresh basil leaves

·5 baby carrots, thinly sliced

·¼ cucumber, cut into thin strips

Directions:

In a small bowl, stir together the savory sauce ingredients. When sugar is dissolved. Set aside.

Halve, pit, and peel the avocado. Slice into ½-inch wide strips. 

Place warm water in a shallow bowl. Lay a large clean plate next to the bowl and a clean kitchen tea towel. Dip 1 rice paper round into the water for a few seconds to soften, then lay flat on the plate. Quickly dip a second round into the water and lay it directly on top of the first one. Quickly pat dry using the towel.

Place a basil leaf, some avocado, carrots, and cucumber on top of the stacked rice papers - starting about one third from the edge facing you. Be careful not to overstuff the rolls, as I did. :) Lift the bottom edge of the rice paper up over the filling and then roll once to form a tight cylinder. Set aside, seam down. Repeat with remaining rice paper and filling ingredients to make 5 rolls.

Cut each roll in half crosswise and serve with savory sauce immediately.

Grilled Bacon Wrapped Tilapia with Red Potatoes and Asparagus

 

We love grilling season, but fish rarely gets grilled in our home as we haven’t found a way to prepare it that my husband and I both enjoy. Grilled Bacon Wrapped Tilapia was one of the grilled fish recipes we experimented with this summer. It was good, but my husband and I found the combination of bacon and tilapia to be unique and somewhat odd. If you love the combination of fish and bacon, you’d likely enjoy this meal. The star of this dinner was the grilled asparagus. My husband prepares it a few times a week on the grill. The asparagus is crispy when seasoned lightly and lightly charred on the grill.

 

What’s your favorite way to enjoy grilled fish? I’d love to try new recipes while it’s still grilling season.

 

Grilled Bacon Wrapped Tilapia with Red Potatoes

Inspired by a Hy-Vee magazine recipe

 

Ingredients:

·6 small red potatoes, halved

·¼ tsp ground thyme
·2 tilapia filets

·4 slices of bacon

·1 tsp extra virgin olive oil (EVOO)

·½ tsp onion powder
·¼ tsp black pepper
·Dash of paprika

 

Directions:

Bring a pot of water to a boil. Add potatoes and cook for 5-7 minutes, or until they can be pierced with a knife, but still firm and not cooked completely. Drain.

 

Spray a grilling basket with non-stick cooking spray. Heat grill to medium high. Season tilapia with thyme. Wrap each tilapia fillet with 2 slices of bacon, covering as much fish as possible. In a small bowl, combine the EVOO and rest of the seasonings. Add potatoes and toss gently to coat. Arrange fish and potatoes in a grill basket. Grill for 8-10 minutes, or until bacon is brown and crisp. Flip basket over and grill an additional 8-10 minutes or until bacon is crisp and potatoes are fork tender.

 

Grilled Asparagus

Ingredients:

·1 bunch of fresh asparagus

·2 tsp extra virgin olive oil (EVOO)

·Salt and pepper

 

Directions:

Combine asparagus, EVOO, and seasoning in a plastic baggie. Shake to coat asparagus thoroughly. Place on a grill heated to medium heat. Cook for 5-7 minutes, rotating the asparagus to assure it’s evenly cooked.

Peach Caprese Salad

Hi, my name is Lauren and I am a caprese addict. If you've been reading my blog for awhile, this is no surprise. Ever since I was a child, my favorite cheese has been mozzarella. Despite all of the "sophisticated" cheese varieties I've tried as an adult, mozzarella remains my favorite.

This Peach Caprese Salad is a fresh, sweet, and flavorful twist on Caprese. The sweet and juicy peaches add sweetness to this dish. It's a light meal that satisfies even my sweet tooth. The produce was super fresh as the tomato and basil came from my garden and the peaches from a local store.

I even converted my self-proclaimed Caprese hating husband to liking Caprese with this salad. If you're looking for a savory Caprese salad twist, substitute the peaches for olives. I had a Caprese salad with olives at a local nursery/restaurant a month or so ago and it was amazing - fresh and savory.

What are your favorite non-traditional ways to enjoy Caprese?


Click here for recipe from Iowa Girl Eats

Hummus Melts with Food for Life Gluten Free English Muffins

Hummus Melts are a quick snack or “meal”on a busy weeknight. Mike was not thrilled by this meal idea as I picked up the ingredients at the store, so I made them one evening when he was gone. To my surprise, it was hearty meal that filled me up and satisfied my taste buds. An even bigger surprise was Mike’s reaction when I made them again a week later for lunch.

Lauren: “Do you want to try the rest of my hummus melt?”

Mike: “No.”

Lauren: “Just try a bite. You can’t say that you don’t like it until you try it.”

Mike: “Ok.” He takes his first bite as I prepare to hear him complain. To my surprise he says, “Wow. That’s good. That’s really good.” He finishes the melt and gives me the thumbs up, “That’s amazing.”

I used Food for life Gluten Free Brown Rice English Muffins – which taste As Good As Gluten (aka like a regular gluten English Muffins). While the recipe calls for homemade hummus and I’ve made Homemade Hummus before, I now live near an Aldi (side note, is anyone else an Aldi shopper? I’m amazed at their quality selection at low prices – definitely exceeded my pre-conceived notions). They have a good-priced, great tasting hummus. So, I used store-bought hummus for this recipe.


Click here for recipe from {never} homemaker


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

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

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.

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

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

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

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