Thursday, April 21, 2011

Easter Treat! Gluten Free Cake Pops!

With Easter around the corner, you may be looking for an easy treat to bring to dinner! This recipe is best done in stages, and can easily be prepared a few days before too! And with your leftover melted chocolate, you can make a few chocolate covered strawberries (also a great gluten free dessert)!!

WARNING: I suggest you not let ANYONE in your household know you are making these...there are many stages in which someone could sneak stealing a few before they are complete!

Here's what you'll need for the Gluten Free Cake Pops!
  • 2 boxes of gluten free cake mix (and the necessary ingredients to make the cake)
  • 2 bags of Hershey's dark chocolate chips (these are gluten free)
  • 1 package of light cream cheese
  • 1/2 cup powdered sugar
  • Toothpicks
  • A sweet tooth!
First, cook both boxes of cake mix together as instructed on the cake mix box.

Next, break your cake up into small pieces and put in a mixer! Add 1/2 cup powdered sugar and 1 package of light cream cheese. Be sure to allow cake to cool completely...if not sit in the fridge for a few hours.

Mix together until smooth! Then, form into small balls! I dare you not to just eat every single one of these off your baking sheet!

Some cake pop recipes recommend refrigerating the pops before dipping these in chocolate. I did not find that step necessary as the cake and cream cheese really held form well. Now, dip into melted chocolate can use either a toothpick, or just dip halfway in and set on parchment paper. When you melt the chocolate chips, microwave on high in 30 minute intervals, being sure to stir chips in between each 30 second interval.

Let chocolate harden completely. Enjoy! 

Bring these along to Easter dinner, or send home for a nice treat! I found these cute containers at Michael's!

Happy Friday everyone!!!! :)

Wednesday, April 20, 2011

Gluten Free Southwestern Salmon Patties

NEW! Click here for a print version of this recipe!

Here's what you'll need!

  • 1 - 14.5 ounce can pink salmon
  • 1 medium onion (chopped and cooked!)
  • 1 can chopped green chili
  • 2 egg whites
  • 1 tablespoon light sour cream
  • 1 tablespoon lime juice (or the juice from 1 lime)
  • 1/2 tablespoon cumin
  • 1/2 tablespoon chili powder 
  • fresh cilantro (to your liking!)

I doubled the recipe to stash some away in the freezer for later use!

Combine all ingredients! (Be sure to cook your chopped onion until brown!)

Form into patties, place on parchment paper and refrigerate for at least 15 minutes.

Cook on pan with olive oil over medium-high heat for 5-7 minutes...


And serve to your liking! I suggest making a salmon patty sandwich, or maybe a salmon patty on a corn tortilla with cream cheese and salsa! Enjoy! :)

Monday, April 18, 2011

Gluten Free Veggie and Turkey Spaghetti Sauce

When you look at what the recipe requires, you may be thinking "Gosh, that's a lot of turkey!" Five pounds is a lot of turkey. But you're going to be making a lot of spaghetti sauce! You can use this over pasta, use in lasagna, even use to make stuffed peppers. When you have an opportunity to cook, cook a large batch to save time later! This is really simple to put together, and it comes out nice and hearty!

Here's what you'll need!
  • 5 pounds ground turkey
  • 6 cans fire roasted tomatoes (or 4 cans fire roasted tomatoes and one jar of spaghetti sauce)
  • 2 large onions, diced
  • 6 cloves garlic
  • 2 medium eggplants
  • 16 oz sliced mushrooms
  • 1 tablespoon olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • fresh basil
  • oregano
  • thyme
You'll need to cook all of the above ingredients, then combine in large pot to cover and let simmer!

Save some time, and some tears, by opting for frozen chopped onions. I put them in the microwave for two minutes, then cook them over medium high heat until brown! If you love onions like me, two bags is great for this recipe! 

I also LOVE garlic, so I suggest using 6 cloves! (Now would be a good time to get your mushrooms cooking too!)

Chop your eggplant into 1 inch cubes and cook until slightly brown. And also, cook your turkey with some olive oil over medium high  heat until cooked! Next you'll need to chop your basil (or drink you wine)!

Combine all cooked ingredients, cover, and let simmer over low heat for 30 to 45 minutes, stirring occasionally! This is just one of the great meals you'll have from this recipe!
Enjoy! :)

Don't forget the leftovers! Date and freeze!

Saturday, April 16, 2011

What to Cook!? A Week's Meals and Sonny's Shopping List

Spring is here!

Thank goodness this is behind us..
And since the weather is changing (for the better), now is the time to go outside! Spend less time indoors and cut back your cooking time by mapping out meals for the week! Now this can be a challenge in itself. But just a little extra time spent here and there can save you hours during the week (or weekend depending on when you do some of this meal prep). If you're up for a challenge, try incorporating these requirements too:
  • Meals MUST be gluten free
  • It is not ok to spend your entire paycheck at the grocery store
  • Rabbit food is not filling
If you're not up for a challenge, you're in luck and you have made it to the right place! Here's a week of meals mapped out that won't break your bank, they're gluten free, they're easy on your waistline, and they're easy to prepare! Just print out your meals and shopping list, and come back to check out the recipes!

Here's what I'm planning on whipping up this week!

·       Gluten Free Potato Crust Quiche

·       Leftover chili (previously cooked then frozen)
·       Leftover chicken veggie soup (previously cooked then frozen)
·       Leftover sweet potato fries (from dinner 3)
·       Leftover broccoli (of which was used for the quiche)

·       Bananas
·       Apples
·       Peanut butter
·       Yogurt
·       Hummus
·       Baby carrots

1.     Homemade Spaghetti Sauce with Gluten Free Pasta
2.     Black Bean Corn Tortilla Roll-Ups
3.     Southwestern Salmon Burgers with Sweet Potato Fries
4.     Lime & Thyme Cod with Pineapple Rice

·       Gluten Free Rice Pudding

Check back for the recipes! Have a lovely Saturday!

Friday, April 15, 2011

What To Do With Those Leftovers!? Southwestern Calzone and Gluten Free Quesadilla!

So you made a delicious Gluten Free Southwestern Meatloaf, and you have some leftovers! I won't let you down with these two recipes! One for those sticking to a gluten free diet, and another for those that do not have a gluten intolerance!

Check out this article from about gluten allergies.

Let's be serious. Cheese and tortillas can make pretty much anything delicious. The following two recipes are no exceptions! You'll be wishing you had more once you devour these masterpieces!

Here's what you'll need for a Gluten Free Southwestern Meatloaf Quesadilla!

  • Leftover Gluten Free Southwestern Meatloaf
  • 4 Rice Tortillas
  • Shredded Mozzarella or Monterey Jack Cheese (as much or as little as you like!)
  • optional...extra bbq sauce or salsa to dip your quesadilla in!

Here's what you'll need for a Southwestern Calzone! (You can easily make this gluten free by using gluten free dough....I had wheat dough that needed to be used ASAP...I do not have a gluten intolerance so I try to stick to whole wheat when possible.)
  • 1 Pound Whole Wheat Dough
  • Leftover Gluten Free Southwestern Meatloaf
  • Shredded Mozzarella or Monterey Jack Cheese

Both of these recipes are very easy to put together! The only suggestion I would make is to warm your rice tortillas with in a pan sprayed with olive oil until both sides are toasty brown. They come frozen. If you want, you can microwave them, but I have found they are most easy to work with after they have been toasted a bit.

Cut very thin slices of your leftover meatloaf for the quesadillas!
Place on tortillas!
Add your cheese!
Bake in the oven for 10-15 minutes at 400 degrees!

Now, for the calzone! These pictures explain (almost) everything!

Fold your dough over and bake at 375 degrees for 30-40 minutes, or until crust is a light crispy brown!
Happy Friday! Enjoy! :)

Tuesday, April 12, 2011

Gluten Free Southwestern Turkey Meatloaf

Green chili is not a condiment. 

It is a crucial ingredient to (almost) any recipe in order to make it delicious. For those of you not familiar with the green chili and New Mexican Cuisine, please see the following information from the ever reputable wikipedia (in this case you can trust it!):

New Mexican cuisine is a regional cuisine found in New Mexico, reflecting the regional climate and long history as part of the Native AmericanMexicanSpanish and United States cultures. This form of southwest cuisine is most popular in New MexicoColoradoUtah, and California. New Mexican Cuisine is also very different than the preferred Tex-Mex style of Mexican-American food in Texas and Arizona. One of its most defining characteristics is the dominance of the New Mexican chile—in red and green varieties, depending on the stage of ripeness when picked.

Within New Mexico, green chile is a popular ingredient in everything from enchiladas and burritos to cheeseburgersfrench friesbagels, and pizzas, and is added to the standard menu of many national American food chains. 

Yes, I really did just cite wikipedia! But really, New Mexican Cuisine (especially red and green chili) is SIMPLY AMAZING.

Here are a few New Mexico pictures to inspire your Southwestern spirit!
There are actual stands in which you can get your red (or green) chili fix!
Where New Mexicans cook their cuisine.

Here is what you'll need!

  • 5 pounds ground turkey
  • 4 - 4 ounce cans of fire roasted green chili
  • 3 cloves chopped garlic
  • 3 cups chopped yellow onions (approximately two medium onions)
  • 1 tablespoon olive oil
  • 4 tablespoons Sun Dried Red Hot Pepper Paste (2 for spreading on top of your meatloaf) - you could also use bbq sauce!
  • 3 cups gluten free oatmeal (or regular if you don't have an issue with gluten)
  • 2 eggs
  • 2 teaspoons cumin
  • 1 teaspoon chili powder

First, preheat your oven to 325 degrees. Then, cook your olive oil, onions and garlic in a medium saucepan over high heat until onions are slightly browned. Combine onions, garlic, green chili, chili powder and cumin in a large bowl.

Next, add your eggs!
Combine oats, turkey, and Sun Dried Red Hot Pepper Paste. 
Place in baking dish.
Spread two tablespoons of the Sun Dried Red Hot Pepper Paste (or bbq sauce) over your meatloaf before placing in the oven (or after if you forgot to like me!)
Ina Garten from Barefoot Contessa on the Food Network sometimes bakes her meat with a pan of water under to keep things moist, so I thought I'd give it a try...I'll let you know if it works!
Cook for 90 minutes, or until a meat thermometer reads 160 degrees.
I can't even wait for you all to see some new ideas on how to use this leftover meatloaf tomorrow! :)

ps. cooking the meatloaf with a pan of water underneath definitely didn't do any harm! 

Monday, April 11, 2011

Time for Dessert! Simply Sweet Baked Apples

I think its just habit by now, but after dinner I ALWAYS crave something sweet. I enjoy this recipe because I can prepare it in minutes, have it in the oven while dinner is cooking, and by the time we are done eating, the apples have cooled and are ready to be devoured! Plus, you can make a couple extra for a sweet treat the following day!

Here's what you'll need:
4 Granny Smith Apples
3/4 cup brown sugar
1/4 cup gluten free rolled oats
1 teaspoon cinnamon, plus a little to sprinkle!
4 teaspoons butter or margarine

First, preheat your oven to 425 degrees, cut your apples in half and scoop the core out:

Combine brown sugar, rolled oats, and cinnamon in a bowl...

Fill each core with your sugar mixture!

Bake in the oven for 25-30 minutes, and enjoy!!