Roasted Artichoke & Red Pepper Salad

Roasted Artichoke Salad

Roasted Artichoke & Red Pepper Salad

Roasted Artichoke & Red Pepper Salad

Okay- I’ll admit it. I kinda sorta maybe love watching cooking shows on TV. Doesn’t everyone? Ina Garten is one of my favorites to watch because her recipes are pretty simple yet incredibly delicious. (Oh and in case you are confused so far- Ina Garten is otherwise known by the name of her show- Barefoot Contessa.)  The following recipe is based on hers but with a few little twists based on my own family’s taste preferences.  The dressing is yummy and the hardest part the recipe. That being said, I tend to make the dressing the day before just to make my day a little easier if I’m cooking for a large crowd. It saves a ton of time and makes your day easier! Also- the dressing is OMG delicious on its own. My husband likes to take slices of Italian bread and coat it with the dressing before tossing it in the oven for a few minutes. Delish!

Dressing:

  • 1 1/2 minced shallot
  • juice of 1 fresh lemons
  • 1 1/2 tsp dijon mustard
  • 1 1/2  tbsp white wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 12 fresh basil leaves
  • 3/4 cup extra virgin olive oil
  1. Place shallot, lemon juice, mustard, vinegar, salt, and pepper in a food processor and process for a few seconds.
  2. Add the basil and process again for an additional 5-10 seconds
  3. Slowly add olive oil while your food processor is running (if you’re using one without a pour lid, just make sure you process the dressing for a few seconds after adding the dressing to mix it well.

Roasted Red peppers

  • 3-4 red peppers
  1. Preheat the oven to 450.
  2. Place red peppers on a sheet pan and place in the oven for 20-25 minutes or until peppers are charred on all sides
  3. Remove from oven and allow to steam. You can place them in a paper bag and seal closed for 10 minutes, or take a large bowl and use it to cover peppers on the counter.
  4. Carefully remove skin from peppers
  5. Slice peppers
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 medium red onion, minced
  • 1tsp minced garlic
  • 1/2 cup fresh parsley, chopped
  • 1 tsp red pepper flakes
  1. Preheat oven to 350
  2. In a large bowl, add extra virgin olive oil, salt, and pepper. mix well
  3. Add artichokes to bowl and toss until well coated.
  4. Place artichokes on a sheet pan and place in the oven for 20 minutes. It is okay if they are touching, but make sure that there is only one layer of artichokes otherwise they will not roast evenly.
  5. Remove from oven and allow to cool for 5 minutes.
  6. Place in a large bowl and toss with dressing to lightly coat artichokes
  7. add red peppers, red onion, parsley, vinegar, and red pepper flakes.
  8. Let dish rest for 20-30 minutes to allow flavors to blend
  9. Serve at room temperature.

Enjoy!

xoxo

Caprese Salad

Caprese Salad

Caprese Salad

One of my friends asked which recipe was my “go-to” side dish when entertaining. She wanted something quick, easy, but that was going to impress her guests.  No problem! This caprese salad has always been a hit. Plus, there’s quick shortcut to this dish that I LOVE LOVE LOVE.

  • 1 container of grape or cherry tomatoes. Both work great!
  • 1 container of mozzarella bocconcini drained.  Just look by the mozzarella in your cheese department for the small balls of mozzarella. They are about 1/2 inch -1 inch round.
  • 3/4 cup extra virgin olive oil
  • 1 tsp oregano
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 tsp chopped thyme
  1. Combine extra virgin olive oil, oregano, parsley, salt, pepper, and thyme in a large bowl. Mix well
  2. Add mozzarella to completely coat. If you have time, allow mixture to marinate for a few hours with mozzarella
  3. Add tomatoes and toss.
  4. Serve immediately.

Okay ready for the easiest version ever? Most places will sell the mozzarella bocconcini already marinated in olive oil with all of these yummy spices. So grab yourself a large bowl. Empty the container of mozzarella and oil into the bowl, add tomatoes, toss gently, and serve. You’re done.

Enjoy!

xoxo

Gluten Free Shredded Chicken Chili

20140304-135807.jpgChili is a fabulous comfort food, and, if done right, it can be pretty healthy. This recipe does not have a lot of extras and is pretty filling- so long as you don’t add sour cream and cheese to it! I usually make a pretty big batch because it freezes well. If you want, you can allow the chili to cool and store it in small pyrex containers and freeze them in single or double serving sizes! It makes for quick and healthy “frozen dinners.”
  • 16oz can black beans
  • 16oz can kidney beans (use two cans of black beans and two of kidney beans if you want to make a vegetarian chili)
  • 8oz tomato sauce
  • 1 onion, chopped
  • 12oz corn
  • 28oz diced tomatoes with chilies
  • 2-3 chopped jalapeno or serrano peppers (depending on your desired level of heat!)
  • 2 tablespoons gluten free taco seasoning (check it out here)
  • 1 tbsp chili powder
  • 32oz boneless chicken breasts
  1. Place chopped onions, peppers, corn, beans, tomatoes, tomato sauce, taco seasoning, chili powder, and beans in a slow cooker and mix thoroughly.
  2. Place chicken breasts on top of mixture and cover pot.
  3. Cook on high for 5-6 hours or until chicken completely cooked.
  4. Remove chicken and shred into bite sized pieces.
  5. Add chicken back into slow cooker and cook for an additional 10-15 minutes to allow chicken to completely marinate.

You can top chili with cilantro, sour cream, or fresh queso fresco! Just be careful because the sour cream and cheese will add a lot of calories to your meal.  If you need to add a bit more bulk to your meal- try serving it on top of some rice! Delicious!

xoxo

Homemade Bolognese Sauce

Gluten free gnocchi with homemade bolognese saucePasta has always been one of my favorite things to eat. In college, it was my go-to meal for late nights and even now it is a quick meal to prepare. I love heavier sauces and given the time of year, bolognese is one of my favorites! It’s easy to prepare but not something I want to do after working a long shift so I tend to make a pretty large batch. It freezes well so you can easily double to recipe (or triple!) and end up with a stash on hand in your freezer! I use this recipe a lot, especially with my arancini di riso (Italian rice balls- yum!) To make it easier on myself, I use my favorite gluten free sausage instead of regular ground pork. It’s already seasoned. Just make sure if you are using sausage that it is gluten free because some of the casings/fillings have gluten!

  • 1 large onion
  • 8 garlic cloves, chopped
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 6 tbsp tomato paste
  • 8oz tomato sauce
  • ½ tbsp sugar
  • ½ cup water
  1. In a large pot, heat oil over medium heat
  2. Sauté onions and garlic until soft
  3. Add pork and ground beef and heat until brown throughout
  4. Add tomato sauce, tomato paste, basil, and sugar
  5. Add ½ cup water
  6. Allow to simmer for 10-15 minutes

Enjoy!

xoxo

Gluten Free Gnocchi

Gluten free gnocchi with homemade bolognese sauceGnocchi is a pretty great substitute for pasta when you’re looking for something a little heavier. Gnocchi are usually potato based, but flour is added to help bind so you need to make sure that you gnocchi is gluten free if you are going to pick up some at your local grocery store. They are pretty fun to make and you can easily have your kids help you out as well!  When I make a batch I usually freeze some for later. For a sauce we usually try some extra virgin olive oil and minced garlic, but my favorite it enjoying it with Bolognese sauce! Delicious!

  • 3 pounds russet potatoes
  • 2 cups gluten free flour (rice flour works great)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  1. Roast potatoes until soft (you can boil them but I like the taste of roasted potatoes more, plus boiled potatoes take on too much water)
  2. Allow to cool slightly
  3. Peel potatoes
  4. Mash potatoes with a ricer (I don’t have one, I just mash the heck out of them and sometimes use my handheld mixer to help)
  5. Add flour, salt, and pepper to potatoes and mix thoroughly
  6. Add egg and knead dough being careful to not over do it!
  7. Divide dough into 4 to make it easier to work with
  8. Generously flour a board
  9. Roll dough into long ropes (estimate the thickness of your index finger)
  10. Slice into ½ inch inch pillows
  11. Use the prongs of a fork to make ridges in pillows
  12. Bring a large pot of water to a boil
  13. Working in batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes
  14. With a slotted spoon, remove gnocchi as they finish and transfer immediately to your sauce.

***Note if you wait for them to finish at the same time you will end up with mushy gnocchi! Do not overcook them!

Enjoy!

xoxo

PS- if that’s way too much work for you, here is a list of some already made options that are pretty yummy!

DeLallo Gluten Free Potato Gnocchi

Conte’s Gluten Free Gnocchi

Parmesan Spaghetti Squash

I know this recipe is a little late given that it is well into fall and just about wintertime, but I found two spaghetti squash in the corner of my kitchen this morning and decided to whip some up for dinner! Spaghetti squash is a great healthy substitute for pasta- regardless if you are gluten free or not! This recipe is super easy and if you wanna impress you friends, you can easily serve it on a bed of arugula and even add a few cherry tomatoes cut in half! If cheese isn’t quite your thing, you can cook the squash as directed and then add your favorite pasta sauce instead! It works great with a meat sauce or even a marinara!

  • 1 large spaghetti squash (approx 5 pounds)
  • 3/4 cup grated parmesan cheese
  • 2 gloves of garlic, chopped (or you can cheat and use 2 tsp minced garlic. I always have a jar on hand!)
  • 4 tbsp butter (or extra virgin olive oil)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup milk  (if you want to make it creamy, but I usually skip this one)
  1. Preheat oven to 350 degrees
  2. Cut squash in half lengthwise
  3. Scrape seeds out with a spoon
  4. Place cut side down on a baking dish with 1/2inch-1 inch water
  5. Cover with foil
  6. Bake for 30 minutes
  7. Remove from oven and turn squash cut side up. Cover again and bake for 15 more minutes. You may need to bake longer if your squash is thick. You should be able to pierce squash with a fork
  8. Remove from oven and allow to cool slightly so you can handle touching the squash
  9. Use a fork to scrape the sides to make “noodles.” At this point they should feel pretty al dente
  10. Heat butter in a pan on the stove top
  11. Add garlic and simmer for 1-2 minutes to allow flavors to blend.
  12. Add spaghetti squash to pan and cook thoroughly
  13. Add grated parmesan cheese and cook for 5 minutes
  14. If you want to make your pasta a bit creamy, you can add the milk and cheese together.

Enjoy!

xoxo

Jalapeno Tacos

20131113-094912.jpgTacos are one of my favorite things to eat. Not only are they delicious, but they are pretty easy to make (or have delivered)! The shell is the only part that can sometimes give celiacs a little scare. Flour tortillas are obviously not an option, but the corn tortillas are usually pretty safe! Just make sure they are not warmed up on the same spot they just heated flour tortillas without wiping it down! My favorite local joint heats up flour on one side of the grill and corn on the other so I never have to worry about it! However, this yummy recipe takes the worry out of the equation by completely eliminating tortillas and replacing them with jalapeno peppers! Now if spice isn’t your thing, you can easily substitute green pepper. For me, jalapenos are the perfect size to increase my veggie to meat ratio. More veggies without sacrificing taste? Score!

  •  12-15 jalapeno peppers
  • 1 pound ground turkey (If turkey isn’t for you- try 1/2 pound ground turkey, 1/2 pound lean ground beef)
  • 2 tsp extra virgin olive oil
  • 2½ tbsp taco seasoning
  • ½ cup cherry tomatoes, chopped
  • ¼ cup cotija cheese
  • ½ cup chopped lettuce
  • fresh cilantro
  • crushed tortilla chips
  • fresh limes
  1. Preheat oven to 350˚
  2. Heat oil in large skillet
  3. Add turkey and taco seasoning and cook approximately 15-20 minutes
  4. Slice jalapenos lengthwise and remove seeds
  5. Add heaping tablespoon of meat to each jalapeno half. You may need to add more or less meat depending on the size of your peppers.
  6. Place peppers in baking dish to keep from tipping over while baking
  7. Bake for 20 minutes
  8. Remove from oven and sprinkle with chopped cherry tomatoes, cotija cheese, lettuce and fresh cilantro.
  9. You may also garnish with crushed tortilla chips for an extra crunch and fresh lime juice if you desire!

Enjoy!

xoxo

PS- if you make this for your family to enjoy and your kids aren’t fans of peppers, you can mix up all the other ingredients and have them use tortilla chips to eat their meat/veggies!