My Affair With Food

Grilled Fish Tacos

2012-02-13T14:19:00.001-05:00

I asked Jon what he wanted to eat this week. He thought about it for a minute and decided on... wait for it.... fish tacos.

I was a little surprised at his response. For years he as told me how much he is not a fan of fish. Then it was amended to not liking fish that tastes "fishy". Now, we are finally at the point where he enjoys fish. YAY!

So here I am, with a request for fish tacos. I have never so much as eaten a fish taco, let alone cooked one. I must admit, the concept was difficult for me to wrap my head around. Keep in mind I have made beef, chicken, and black bean tacos. But never have I ventured into a seafood version.

I had to go in search of a recipe. Most of the versions I found involved battering and deep frying the fish. I just don't roll that way folks. I just can't bring myself to deep fry anything. It's too unhealthy for my liking. So I continued my hunt for the perfect first time fish taco recipe. After a little more searching, I came across a grilled fish taco recipe and I knew it was the right one for us.

I was excited because it used fish I haven't tried before. The recipe calls for mahi-mahi or Pacific halibut. I was unable to find mahi-mahi, which was my first choice. So we opted for another fish we hadn't ever used- cod. I knew it was a firm fish and thought it would be good for grilling.

Once we came to taco night, it was very cold out. Like low 20's with wicked winds. I wasn't feeling like grilling in the chilly elements so I opted to broil the fish instead. Though it didn't have the smokey flavor from grilling, the overall taste was fantastic. Between the spice rub and the cool, crunchy, lime-spiked coleslaw, these tacos are made to satisfy both your tummy and your taste buds.

Here's to you and your culinary adventures, friends. Cheers!

Grilled Fish Tacos
3 servings, 2 tacos each

2 tsp chili powder
1 TBS lime juice
1 TBS extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground pepper
1 pound mahi-mahi or Pacific halibut 1/2-3/4 inch thick, skinned and cut into 4 portions

Lime-Spiked Coleslaw

1/8 cup sour cream
1/8 cup mayonnaise
1/2 tsp lime zest
1 TBS lime juice
1 tsp sugar
1/4 tsp salt
Freshly ground pepper to taste
1 1/2 to 2 cups finely shredded red or green cabbage

6 corn tortillas

To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Spread the spice rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

To prepare slaw: Combine sour cream, mayonnaise, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.

Preheat grill to medium-high.

Spray a sheet of aluminum foil with cooking spray and set on the grill rack. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.

To warm your tortillas: wrap 6 tortillas in barely damp paper towels; microwave on High for 30 seconds. Wrap tortillas in a clean towel to keep warm.

To serve, layer grilled fish, slaw and your favorite taco toppings on a warmed tortilla.

Braised Beef & Mushrooms

2012-02-10T20:52:00.002-05:00

Lately, I have been hanging out on a website called Eating Well. They have hundreds of delicious, healthy, filling meals to choose from.

One thing that caught my eye right away was braised beef & mushrooms. I love cooked mushrooms and I adore a good tender beef that has been slow cooked. They way it melts in your mouth is magical. Yea, I said magical.

My parents came over for supper this evening and I decided it was a perfect time to test out this dish. Yes, I am one of those cooks- a cook who isn't afraid to try something new on company. Mind you that I am very careful about what I choose to try out on my guinea pigs, I mean my guests. I always read the reviews and make adjustments as needed. I'm glad I took the risk on this one kids!

It was a hit. It was very flavorful and satisfying. I served it over mashed potatoes with a side of fresh sugar snap peas.

This will definitely be in my "company worthy meal" file. Even the pickiest eaters will dig this dish. My husband who claims to not like mushrooms cleaned his plate without a single complaint. That, is a winning dish in my book!

Here's to you and your culinary adventures, friends. Cheers!

Braised Beef & Mushrooms
Serves 5-6

1 TBS olive oil
2 cups diced sweet onion
1 large clove garlic, minced
1 TBS tomato paste
1 TBS sweet paprika
1/2 tsp dried marjoram
2 lbs chuck roast, cut into 1 1/2 in cubes
1 tsp salt
pepper to taste
8 oz button mushrooms
8 oz portobello mushrooms
1/2 cup beef stock
splash of red wine- optional
2-3 tsp fresh minced tarragon or dill to garnish

Preheat oven to 350.

In a large skillet, saute onions and garlic in olive oil until translucent and beginning to brown. Remove from heat. Stir in all remaining ingredients except fresh tarragon or dill.

Transfer meat and mushroom mixture into a large casserole dish with a tight fitting lid. Bake for 2 1/2 hours until meat is very tender.

Remove from oven and let sit for 15 minutes undisturbed. Skim off visible fat.

Using a slotted spoon, transfer the meat and mushrooms to a holding dish and keep warm. Pour remaining juices into a skillet. Simmer until reduced by half.

Return meat to the casserole dish. Pour reduced juices over all. Sprinkle with fresh tarragon or dill. Serve with mashed potatoes or buttered noodles.

Creamy Spinach and Artichoke Dip

2012-02-07T13:22:00.000-05:00

We love the Superbowl around here. There's the game, the commercials, and... the eats!

This year we had super easy cocktail weenies, spinach and artichoke dip, pecan crusted cheese ball, raw veggies, and peanut butter rice crispy bars. All our little eats came together very quickly. They were perfect game day treats.

Last year I tried a spinach and artichoke dip that was, well, a little lack luster. I was so bummed. I was determined to make a spectacular dip this year. I scoured the copycat websites, blogs, and recipe collection sites. Then I checked where I should have in the first place- my cookbooks. And there it was- Creamy Spinach & Artichoke Dip (Delish!). I don't recall where I acquired this recipe, but I apparently thought it was "delish" since I had hand written it into the title!

The recipe called to be baked in the oven for 30 minutes, but I really didn't want to turn on the oven and heat up the house. Instead, I mixed everything together in my crock pot insert Saturday. I had Jon pop the insert into the crock on Sunday. When I got home from work it was creamy, bubbly, and ready to go.

From the very first bite, I knew it was a winner. Jon even took a break from his beloved little smokies to enjoy some chips and dip.

We had some leftover dip that I will be re-purposing as a sauce over chicken and pasta. I am looking forward to revisiting the bold flavors in new dish.

Hope you all had a tasty and enjoyable Superbowl Sunday 2012!

Here's to you and your culinary adventures, friends. Cheers!

Creamy Spinach & Artichoke Dip
Crock Pot

7 oz frozen chopped spinach, thawed- DO NOT DRAIN*

3 large handfuls of fresh spinach, chopped*

1 14 oz can artichoke hearts, drained and chopped

1 cup parm-ramano cheese mix (I used the grated variety)

½ cup mozzarella

12 oz prepared alfredo sauce**

1 TBS minced garlic

5-6 oz soft cream cheese

½-1 tsp onion powder

black pepper

Mix all ingredients into a crock pot insert.

Cover with saran wrap and let sit overnight in the fridge.

Remove insert from fridge. Take the saran wrap off and place the lid on the dish. Place the insert into the crockpot. Heat on low for 2 hours, stirring once after about an hour.

Thicken with a small amount additional Parmesan if needed.

Serve with tortilla strips.

* You may use 10oz frozen, thawed spinach in place of the combined fresh and frozen spinach.

**A quick note about this recipe: it is not gluten free by nature. If you are gluten free, be sure to check your ingredients carefully. If you can't find a prepared gluten free alfredo sauce, look for a gluten free alfredo sauce mix. Prepare it according to the package directions and proceed with the recipe.

Split Pea Soup

2012-01-31T20:08:00.001-05:00

Who loves soup!?

Yes, I still love soup. Even though I live in the south. It's funny- when you live somewhere hot, your blood tends to thin. And then, suddenly, anything below 60 degrees requires a coat. Below 30 (yes, 30 above...)? I'm freaking out looking for my mittens....

It was one of those cool days today and I had a big ham bone sitting in the freezer. I decided to make some split pea soup. There is something special about the particular soup.Maybe it's the way it hugs the spoon or maybe it's the way the flavors mingle together, whatever the reason- I love it.

The recipe I have is a combination of my own, my mom's, and one I found somewhere on the Internet years ago. It's creamy, velvety, and rich. A perfect bowl of comfort on a chilly evening.

I like to add a little bit of lemon juice right before serving. It helps to brighten the flavors without overwhelming the flavors.

Here's to you and your culinary adventures, friends. Cheers!

Velvety Split Pea Soup

1 3/4 cups dried split peas
1 quart water
1 quart ham or beef stock
1 large sweet onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
1 meaty ham bone
1/2 tsp dry rosemary
1/2 tsp dry marjoram
fresh cracked pepper
1/4 fresh lemon (optional)

In a large stock pot bring the water to a boil. Add peas. Simmer 2 minutes. Turn off the heat. Cover and let peas sit for at least 1 hour.

To the same stock pot, add all the remaining ingredients except the lemon. Bring to a simmer. Slowly simmer, covered, for 2 hours. Stir occasionally to prevent sticking.

Remove the ham bone from the soup. Set aside to cool.

Using a stick blender or a standard blender- blend the soup until desired creaminess.

Cut the meat from the bone and shred into bite sized chunks. Return ham to the soup. Squeeze lemon juice into the soup. Serve immediately.

* I like my split pea soup a little thicker. If you don't like how thick it is, simply add a little stock after you run it through the blender.

Cinnamon Bun Rice Crispy Bars

2012-01-24T12:47:00.000-05:00

Not too long ago I was reading through my food blog roll. I found this recipe from Cooking Classy. I knew instantly I had to try it.

Jon is a huge fan of rice crispy bars. I love quick variations with different marshmallows- Kraft always has fun seasonal flavors. And, instead of rice crispy cereal, I like to substitute with cocoa pebbles, fruity pebbles, or cupcake pebbles. It's fun to have something a little different that is super easy.

My friend Dawn makes an amazing peanut butter rice crispy bar that has butterscotch and chocolate chips melted together and spread over the top. They are my absolute favorite treat.

But, these cinnamon bun flavored bars are a very close second. I found some cinnamon bun swirl marshmallows and used them in place of original flavor. Then I frosted the whole pan with cream cheese frosting. (Please hold while I wipe the drool from my keyboard!) Jon, who isn't generally a fan of cream cheese frosting, loved these.

So a huge thank you to Cooking Classy for sharing this fantastic recipe!

Here's to you and your culinary adventures, friends. Cheers!

Cinnamon Bun Rice Crispy Bars

Makes one 9x13 pan

3 TBS butter

1/8 tsp salt

2 tsp molasses

2 tsp cinnamon

1 bag Kraft Cinnamon Bun flavored marshmallows

1 tsp vanilla extract

7 cups Rice Krispies Cereal

1 recipe Cream Cheese Frosting (recipe follows)

In a microwave safe bowl, melt butter. Stir in salt, molasses, and cinnamon. Add marshmallows, stir to coat with butter mix.

Return to microwave and cook for 1 1/2 minutes at 60% power. Stir well. Microwave again for 30 seconds at 60% power. Add vanilla and stir well.

Fold in Rice Krispies Cereal, stirring until evenly coated. Pour Rice Krispie Treat mixture into a prepared 9x13 pan. Spread mixture evenly into pan with buttered fingers.(This is a fun part for kiddos to help out with.)

Allow the rice crispy treats to cool, then spread Cream Cheese Frosting evenly over top with a butter knife or an icing spatula. Cut into squares. Dust with additional cinnamon if desired.

Cream Cheese Frosting

2 TBS butter,at room temperature*

2 oz cream cheese, softened

1/4 tsp vanilla extract

1 cups powdered sugar

In a mixing bowl, whip together butter and cream cheese until fluffy. Stir in vanilla. Slowly add in powdered sugar and mix until smooth and fluffy. (You can do this by hand or with a hand mixer.)

*DO NOT microwave your butter. The resulting frosting will be runny and won't ever set quite right)

Artichoke and Spinach Lasagna

2012-01-15T13:00:00.004-05:00

When I was growing up, my mom would occasionally make non-traditional lasagna for a treat. She had a few in her recipe box, and they were all delicious. One my favorites was an amazing meatless lasagna. The leftovers are divine.

My wonderful parents were able to find me some gluten free lasagna noodles last week. I was so excited to be able to have mom's lasagna again. We made a double batch last night- it was just as good as the original. My mom and dad, who still eat gluten, couldn't tell the difference in the pasta. Hurray!

The pasta they found was from Tinkyada. I was very pleased with the results. The noodles weren't mushy or mealy. The texture was that of a traditional lasagna noodle. If you can find Tinkyada products- give them a try.

Here's to you and your culinary adventures friends. Cheers!

Artichoke & Spinach Lasagna
Serves 4

½ cup onion

14 oz spaghetti sauce

1/2 to 1 can artichokes, drained and chopped (I like to use one
can)

2 cloves garlic

½ tsp dry rosemary

4 lasagna noodles (traditional or gluten free depending on your
needs)

2-3 oz feta

1 cup chicken stock*

1 ½ cups mozzarella

5 oz thawed frozen spinach

Preheat oven to 350.

Press spinach dry. I do this in a clean tea towel or cheesecloth, but you can just squeeze the water out with your hands.

Spray a skillet with cooking spray. Sauté onion and garlic for 3 min. Stir in broth and rosemary. Bring to a boil. Add chopped artichokes and spinach. Reduce heat. Simmer 5 minutes. Add spaghetti sauce.

In a large pot of salted water, simmer noodles about 10 minutes. (I prefer to put bring the water to a boil, add the noodles. Put a lid on the pot and turn off the heat. Let the pasta hang out in the water for 10-12 minutes. I find my noodles don't break as easily this way.)

Spray a 10x6 pan with cooking spray.

Spread 1/3 of the artichoke mix in prepared pan. Top with 2 noodles. Sprinkle ½ cup mozzarella over noodles. Repeat. Top with feta and remaining 1/2 cup of mozzarella.

Bake covered 25 minutes. Uncovered 10. Let stand 10 minutes before serving.

* You can sub with vegetarian chicken flavor broth or vegetable broth if you choose.

Pear & Almond Muffins- GF

2012-01-09T11:52:00.000-05:00

I love muffins. They are a quick and filling snack that I can throw in my bag and go.

When I went gluten free I had lost hope in ever having a tender muffin again. Most mixes and recipes produce a dense, heavy baked product. And that's just not what I think of when I think muffin.

When I saw muffin recipes in the Cooking Light Gluten Free cookbook, I will admit, I had my doubts. But I had several pears sitting on my counter that I wanted to do something with. Jon had recently purchased some pumpkin spiced almonds. I thought that the muffins would be a perfect opportunity to use them both.

Jon, who isn't a big muffin fan, gave them his approval.

I love that this recipe has no oil, no butter, no shortening of any kind- and yet the end result is super flavorful and moist. I will admit, it was a very pleasant surprise!

Here's to you and your culinary adventures, friends. Cheers!

Pear & Almond Muffins
Makes 12

3 medium pears, peeled and cored
1 TBS lemon juice
2 tsp sugar
1/2 cup egg beaters
2 cups gluten free flour*
1 tsp xanthan gum*
1/2 tsp baking soda*
1/2 tsp baking powder*
1/2 tsp salt
1 1/2 tsp vanilla
1/2 cup sugar
3/4 cup almonds (I used pumpkin spiced almonds)
1 TBS powdered milk
Coarse sanding sugar

Preheat oven to 350°.

Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH 4 minutes or until pear is very tender. Mash pear with a potato masher until pureed. Cool slightly.

Place almonds in a food processor; process until finely ground.

Combine flour, almonds, salt, xanthan gum, baking soda, baking powder, and 1/2 cup sugar in a medium bowl; stir with a whisk.

Combine egg beaters, vanilla, and pear puree, stirring well with a whisk. Add to almond/flour mixture, stirring just until moist. Spoon batter evenly into muffin tins coated with cooking spray. Sprinkle with sanding sugar.

Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.

* The original recipe calls for 2 cups of a gluten free baking mix instead of gluten free flour. If you chose to go this route, check the mix for xanthan gum, baking powder, and baking soda. Omit them if they are already contained in the mix.

Brussels Sprout Gratin

2012-01-07T12:16:00.005-05:00

Welcome to the first post of 2012!

So glad you could join us for a new year of adventures.

Jon and I were looking back on 2011 a few days ago while sitting on the beach together. It was a very crisp day as old man winter finally showed up in GA. But, it worked out well for us. We went to a popular stretch of beach that we normally don't frequent. It's a beautiful little spot on the coast- soft white sand, salty sea breeze, and a great view of not only the coastline, but the edge of the city as well. We like it because we can watch the sun set from the beach. The problem is that many of the locals and most of the tourists like it for the same reason. So, on nice days it can become a bit crowded for my taste.

But, since there was a nip in the air, the beach was very sparse. And that's just the way I like it. Mostly, we had the beach to ourselves save the masses of fluffed up sea gulls and the occasional bundled up runner. We sat in our little chairs and soaked in the sunshine.

We talked about how many challenges we've overcome in the past year and half- we moved across country, got new jobs, changed our dietary lifestyle, and have grown closer to God through out the entire process. It was a great time of reflection, laughter, prayer, and meditation. And, Jon played a bit of Angry Birds on his phone. I informed him there were actual angry birds on the beach to look at, but he was less than interested in those...At any rate, we are very thankful for the blessings that we were given in 2011 and have no doubt that our Father will be faithful once again this year.

In fun new food news- We can resume the cooking light project! Well, with a twist. But it's back nonetheless. My parents gifted me with a copy of The Cooking Light Gluten Free Cookbook. Yippee! I am very excited to have some new ideas and recipes. And I always enjoy the cooking light books.

Also in food fun- Jon bought me a juicer for Christmas. I've been having fun making fruity juices for my breakfast and veggie juices for snacks. Which helps with our "Year of healthier us!" plan.

First off, let me say- I don't do resolutions. I personally think they set you up for failure. And no one wants to feel like a looser. So, periodically through out the year I make mini goals. Last year, going gluten free was a big thing. For the longest time, I was struggling with what I could eat and not feel sick. Now that I have that under control, I wanted to move to the next level. Healthier gluten free, on a budget.

So, after discussing this with my husband he purchased the juicer as a fun surprise. It's a great way to get a lot of good, healthy nutrients in a tasty drink. After I had been making my own juice for a few days I found myself less likely to grab a handful of m&m's and more apt to grab an apple or pear. (I must admit, I was startled the first time I realized I chose fruit over chocolate, by choice...) Upon this realization, I decided it was time to add the next goal- incorporate more veggies and less meat into our diet.

I say less meat because A. Jon LOVES meat and B. I enjoy a good, thick, medium rare steak or some salty ham on occasion.

I have eased our suppers into this by making more veggie side dishes that I know Jon does enjoy (cucumber & tomato salad tossed with a little Italian dressing for example) or by reducing the amount of meat in a recipe. We had a "clean out the fridge" veggie soup a few days ago- it was completely meatless. (We love this sort of soup and it's so easy- a can of veggie broth, a can of diced tomatoes, a few seasonings, and whatever raw veggies you've got in the fridge. Simmer together until the veggies are tender.)We both enjoyed it so much that we just about had to rock-paper-scissors for who got to take the last cup for lunch.

I am very impressed with the way that Jon has embraced the increase in veggies. He's even making better snacking choices- light popcorn, almonds, string cheese.

So, here we are. A new year of culinary adventures. Lots of exciting new side dishes and main dishes coming our way. I must say, I am looking forward to the tasting of it all!

I will be sharing an easy side dish today. We had it as an accompaniment to some grilled chicken and fresh sliced tomatoes. It made for a great looking plate and a great combo of different flavor profiles.

Here's to you and your culinary adventures, friends. Cheers!

Brussels Sprout Gratin

24 oz Brussels sprouts

1 ½ TBS butter

1 ½ TBS gluten free flour

1 cup milk, warmed

salt and pepper to taste

3 oz Gruyere, Jarlsberg, or Gouda cheese, grated

Preheat oven to 400 degrees F.

Using a sharp knife or a mandolin, thinly slice the sprouts. Simmer in a pot of lightly salted water until just tender. Shock in an ice bath.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy. Season the sauce well with salt and heavily with pepper.

Spread the sprouts in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top.

Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Merry Christmas

2011-12-25T10:44:00.000-05:00

^"The Savior—yes, the Messiah, the Lord—has been born today in Bethlehem, the city of David! And you will recognize him by this sign: You will find a baby wrapped snugly in strips of cloth, lying in a manger. Suddenly, the angel was joined by a vast host of others—the armies of heaven—praising God and saying,“Glory to God in highest heaven and peace on earth to those with whom God is pleased.”

Luke 2:11-14 NLT

Gluten Free Lefse

2011-12-24T11:24:00.001-05:00

It's time! It's finally time!

It's time for a Zimmerli family tradition (hmm perhaps it's a Synstelien tradition... Dad a little help on the origins please.) Either way.... it's time for lefse!

Last year I posted my southern twist on lefse. This year, I am gluten free. Because I love the tradition of lefse, I came up with a gluten free version that is just tender and flavorful as my dad's original recipe.

And once again- I caution you if you haven't ever made traditional lefse, learn from someone who knows how to prepare it. It takes years of practice and patience. But once you master it, your family will beg for it year after year.

Reheating gluten free lefse is a little more of a challenge because it naturally lacks gluten that holds it together. Adding xanthan gum helps to alleviate breaking and tearing.

For easy rewarming, I recommend putting one piece at a time in the microwave for 10-15 seconds. I fold my lefse before putting it in the fridge. If you do this as well, put the folded piece in the microwave, don't try to unfold it before you warm it or it will tear.

Before I send you off to make some delicious lefse- Charlie wanted to say hello from under "his" Christmas tree:

All the gifts have to stay on one side of the tree so he can go back into the corner to sleep and escape out the other side.

Rar! I am the keeper of the Christmas lights! (Fun fact: Charlie has learned how to turn the lights on with the foot pedal switch so now we have to unplug the tree to prevent him from turning it on in the middle of the night.)

Here's to you and your culinary adventures, friends. Cheers!

Gluten Free Lefse*
Makes about 2 1/2 dozen pieces

*This recipe is intended for those who already know how to cook basic lefse.

3 lbs potatoes (3-4 large)
1/4 cup skim milk
4 TBS butter
3 heavy pinches kosher salt
fresh cracked black pepper
1 tsp xanthan gum
approximately 1 cup gluten free flour of your choice
1/4 cup tapioca flour
Additional tapioca flour for rolling out

Peel and cube potatoes. Put in a large pot and fill with cold water. Lightly salt. Bring to a boil. Reduce heat and simmer for 25-30 minutes until fork tender. Immediately drain.

Run potatoes through a ricer or food mill.

Warm milk and butter until butter is fully melted. Pour into riced sweet potatoes. Stir in and season with salt and pepper. Refrigerate, uncovered at least 4 hours until fully chilled.

Once chilled, add flours 1/2 cup at a time. Mix in until you've incorporated all the flour. You should have a soft dough that will still be slightly sticky.

Using tapioca flour- flour a large round pastry board. Pull a piece of dough the size of a golf ball. Dip in flour. Using a grooved rolling pin with a floured rolling pin sock, roll the dough out very thin. On my board I know it's thin enough when I can just barely make out the words on my pastry board.

Using a lefse stick, transfer lefse to your dry griddle. Cook 1-2 minutes per side until the bubbles are slightly golden. Do not overcook.

Move to a lefse cozy or between a few clean tea towels.

Gluten Free Condensed Soup

2011-12-14T21:04:00.004-05:00

I know I share a lot of recipes that contain condensed cream soups. And I try to note on them that you should always check your can to ensure it's gf.

But, I also know that purchasing gf condensed soups can be pricey(or unavailable). Therefore- I am going to share a recipe I stumbled on a few months ago and fell in love with. I originally found the recipe over on Adventures of a Gluten Free Mom. (Her recipes rock!)

It's super easy and it's made with things I always have in my house. I did tweak it a tiny bit to give it a longer shelf life. I used Bob's Red Mill All Purpose Gluten Free Flour in the last batch I made. Works like a dream.

Here's to you and your culinary adventures, friends. Cheers!

Gluten-Free Magic Mix

2 1/3 cups Dry Non-Instant Powdered Milk

1 cup Gluten-Free All Purpose Flour

Combine all ingredients into a large mixing bowl. As with all gluten free flour blends- store in the refrigerator to maximize shelf life.

Cream of Chicken Condensed soup

3/4 cup Gluten Free Magic Mix

1/4 tsp onion powder

1/4 tsp garlic powder

3/4 cup gluten free Chicken Broth

1/4 cup diced, fully cooked chicken breast or canned chicken

3 TBS butter

Combine Magic Mix, onion powder, garlic powder, butter, and chicken broth to a saucepan. Mix well.

Turn heat to medium and stir constantly until the mixture thickens.

Fold in 1/4 cup chopped chicken.

Use one recipe of this for each can of condensed cream of chicken soup called for in your recipe.

Cheesy Broccoli Soup

2011-12-14T16:10:00.000-05:00

I have a well known love of soup. I am particularly fond of it when it's cold and rainy out.

The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.

We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.

Here's to you and your culinary adventures, friends. Cheers!

Cheesy Broccoli Soup
Serves 6

1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.

* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.

Easiest Turkey EVER

2011-12-05T21:20:00.000-05:00

Ok, I know. I know. I said I'd be back more often and where have I been? Not here. I know.

But it's my crazy season kids! I work retail. It's the nature of the beast.

Take a peek at this little project- Our Advent calender for this year. Jon picked out the cute chubby penguin to mark the 25th. Even with a million and one things going on- there will always be time for arts and crafts!

This year for Thanksgiving at my parents house, we went semi non-traditional. I shared my recipe for corn bread stuffing with you in this post. I have a few more holiday recipes in upcoming blogs, so be on the lookout for those.

Jon still had a hankering for a big turkey dinner. So, while the birds were still on sale for a great price, he picked one up. We have both been very busy with work and personal projects lately. As a result, big, family meals have been less than a priority than usual. We decided since we were both off- today was the day. Turkey day.

The best part of doing the whole meal today is I get to freeze some for future meals. And Jon gets turkey dinner leftovers for lunches- his favorite part of holiday meals.

I found a recipe a few weeks ago I have been itching to try. It's a Trisha Yearwood recipe. It's a no-peek, hands-off recipe. I had to try it.

Here's how the day went:

I got the bird prepped and in the roaster. Cooked the turkey for 1 hour at 500. Turned it off and walked away. **Serious. Walk away (after you warn everyone in the house if they open the door the consequences will be dire...)**

We went to the beach and saw this amazingness-

Jon and I happened upon this beautiful picnic area with walking trails tucked into the trees along with beach.

I've never smelled the air so crisp, and clean as it was today.

Jon taking it all in

A sunset stroll on the beach. A perfect end to the day.

Ok! I had a day of fabulous relaxation. Walked over to the oven and took out the "forgotten bird." Lifted the lid (braced myself in case I just made a HUGE mistake...) And was completely wowed at the most beautiful bird I've ever cooked. I made Jon come into the kitchen and marvel at the moistness of the meat.

Made the rest of the fixin's and enjoyed a big meal with my hubby.

I love this recipe- I don't have to worry about basting or timing. It's perfect!

Here's to you and your culinary adventures, friends. Cheers!

Easy No-Peek Turkey

1 (12-pound) turkey, completely thawed, all giblets removed
1 stick salted butter, softened
2 TBS garlic salt
2 tsp pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium onion, cut in quarters
1 large carrot, chunked
2 cups boiling water or chicken stock

Adjust oven racks so covered roasting pan fits easily inside oven. Preheat oven to 500 degrees F.

Rub butter on outside and in cavity of turkey. Sprinkle salt and pepper on outside of turkey. Put celery, onion, and carrot in cavity. Place turkey, breast side up, in a large roasting pan. Pour boiling water or chicken stock into pan. Cover with a tight-fitting lid and put pan in preheated oven.

Start a timer when oven temperature returns to 500 degrees F. Bake exactly 1 hour and turn off oven. Do not open oven door. Leave turkey in oven until oven cools completely; this may take 4 to 6 hours. (Mine took about 5 hours) Carve as usual.

Buffalo Chicken Bake

2011-11-28T15:06:00.000-05:00

It's no secret Jon and I both have an affinity for all things "buffalo." When I was cruising around food blogs and I found this recipe on Holy Cannoli Recipes, I knew I had to try it asap.

I made minimal tweaks to the recipe to adapt it for my gluten free life style. It was delicious. Jon gave rave reviews.

We kept it very simple by serving the dish with a side of raw celery and carrot sticks. Easy, filling, and oh so satisfying!

Here's to you and your culinary adventures!

Buffalo Chicken Bake
Serves 6-8

1 lb boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup Franks buffalo sauce
6 cups shredded potatoes
1 cup light ranch dressing
1/2 cup reduce fat cheddar cheese, shredded
1 (10 oz) condensed cream of chicken soup *
1/3 cup gluten free bread crumbs
1/4 tsp each- garlic powder, onion powder, garlic salt, black pepper

Heat oven to 350°F.

Spray 13x9-inch baking dish with cooking spray.

In medium bowl, stir together chicken strips and buffalo sauce. Spoon into baking dish in a single layer.

In the same bowl, stir together potatoes, dressing, cheese and soup. Spread over chicken. Sprinkle bread crumbs evenly over the top. Sprinkle with seasonings.

Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

* As always- make sure you are using a gluten free cream of chicken soup if you don't make your own.

GF Corn Bread Stuffing

2011-11-26T18:04:00.004-05:00

Happy Belated Thanksgiving. My apologies on the tardiness of my greetings, but I was busy in retail land. AND spending time with the amazing family God has blessed me with. :)

I made something new this year for our family get together. This was my first major holiday as a gluten free girl in the kitchen.

We opted to go with corn bread instead of biscuits. So I scoured the web and found some very promising recipes.

I will admit to being a bit intimidated at the thought of feeding my family a recipe I hadn't ever made before. But, I went for it anyway. And I can tell you with certainty, I will be making this again my friends.

There were a few slices left over so I decided to try a scaled down batch of corn bread stuffing (ok, I know it was technically dressing since I didn't do it in a bird. Deal with it. LOL)

Mmmm Corn Bread Dressing

It was the most flavorful stuffing/dressing I have ever made! Completely from scratch. It was a tasty success. I have no problem making this dish for my next big holiday meal.

Here's to you and your culinary adventures, friends. Cheers!

Gluten-Free Cornbread & Cornbread Stuffing

For the cornbread:
1/2 cup all purpose gluten free flour (I used Hodgson Mill Gluten Free All Purpose Baking Mix)

½ cup scant brown rice flour

2 TBS corn starch or tapioca starch
2 TBS packed brown sugar

2 1/2 tsp baking powder
1 tsp xanthan gum

1 tsp salt
4 TBS butter, softened

1 1/2 TBS olive oil
3/4 cup cornmeal
1 cup buttermilk
2 large eggs or 1/2 cup egg beaters

Preheat the oven to 400F.

Place a 9x9 baking pan in the oven.

Dry ingredients: Whisk together flour blend, rice flour, corn starch, brown sugar, baking powder, xanthan gum, and salt. Use your fingers to cut 2 TBS of butter into the flour mixture until it resembles the consistency of peas. Whisk in cornmeal. Set aside.

Wet Ingredients: Whisk the buttermilk, eggs, oil, and 1 TBS melted butter together.

Dump the wet ingredients into the dry and mix until just combined.

Carefully remove the baking dish from the oven. Place remaining 1 TBS butter in the bottom. Swirl to coat the bottom and sides.

Pour the cornbread batter into the hot dish and bake for 15 – 20 minutes, until the top is golden brown and it tests clean with a toothpick.

Let cool slightly before slicing. Serve warm with room temperature butter. Wrap and freeze leftovers. Or let sit out overnight and make corn bread stuffing the next day.

Corn Bread Stuffing

1 recipe day old gluten-free cornbread, cut into small cubes and dried out (about 5 cups)
3 TBS butter
1/2 medium onion, finely diced
2 ribs of celery sliced thin
2 cloves garlic, minced

1 tsp poultry seasoning (more if you like)
1/4 tsp each- garlic and onion powder
1 cup homemade chicken stock

1/3 cup chopped pecans, slightly toasted

1 small chicken breast, diced small or shredded
freshly ground black pepper & salt to taste

Preheat oven to 325 degrees F.

Melt butter over medium low heat. Add onion and celery. Cook for 5 minutes, add spices and minced garlic. Cook for another 5 minutes or until celery is tender. Remove from heat and place into a large bowl.

Add chicken and pecans to veggie mix.

Dump cornbread into the bowl. Add chicken stock. Gently mix so you don't tear up the bread. This is where you have to use your own judgment – you want the dressing to be wet but not soggy. You want just enough liquid so the bread can absorb it all but not so much that it's swimming in a puddle of broth.

Gently turn dressing into desired dish. Spread gently. A larger pan allows you to spread it for a thinner dressing. A smaller pan will produce a thicker dressing. The choice is yours.

Cover and bake for 30 minutes. Uncover and bake another 30 minutes, until top is golden brown and crispy.

Cookie Dough Dip

2011-11-21T16:37:00.000-05:00

Who loves cookie dough?

Ok, better question who doesn't love cookie dough?

I stumbled on this recipe the other day while cruising around pintrest. I knew I had to try it.

I am honestly lost for words on this one kids. Its healthy, but it's sooo good. All I can say is try it. You will love it. Your kids will love it.

Here's to you and your culinary adventures, friends. Cheers!

Cookie Dough Dip

1 can chickpeas, drained and rinsed well
1/8 tsp plus 1/16 tsp salt
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup peanut butter
2-3 TBS water or milk
1/3 cup brown sugar
2 to 3 TBS gluten free oats
1/3 cup chocolate chips

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Be sure to scape the sides down periodically.

Then mix in the chocolate chips.

Serve with sliced apples or a big spoon :)

Quick Sauteed Fish

2011-11-18T14:32:00.001-05:00

I love fishing. I have for as long as I can recall.

In fact- see that little girl lovingly wrapped around her grandpa's leg. Yep, that's me. I have spent more hours dangling my toes in the water and fishing off the end of that dock than I can count.

Grandpa Zimmy, me, and my brother-Adam fishing on Little Bass Lake

Over the years, the dock grew to include more sections to accommodate seating. It also allowed us to cast our lines right to the drop-off where the larger fish liked to hang out.(Truth be told- I still love the thrill of catching all the little fishies right off the edge of a dock) I loved sitting and relaxing with my so many important men in my life- my grandpa, some of my uncles, my dad, my brother, and even my husband.

As I got older, I expanded my fishing trips to several other lakes and rivers in Northern Minnesota. I have a handful of women that I love to head out onto the water with. As soon as my niece was old enough to hold a fishing pole, I started taking her out too.

I am proud to tell you- I can bait my own hook with a variety of bait and lures.I can tie several fishing knots. I can identify many fish by the markings. I can skillfully extract hooks that have been inhaled by over-eager fish. I can, and do clean all my own fish. And, I learned many these important skills from my Dad and my Grandpa Zimmy.

I can recall vividly, my Grandpa Spranger leaving to have fishing time aka alone time when I was a kid. Sometimes, he'd come back with a stringer full of fish, other times all he had was the pole he left with. But no matter what- he always had a smile on his face when he returned. It was only as I got older that I understood fishing wasn't just about the fish. It was about peace, quiet, and personal time with Jesus. He was after all, the greatest fisherman of all time- a true fisher of men. This, was another deeply meaningful lesson for me.

I am blessed to have great men in my life. Men who have taught me the importance of faith, family, and providing for those you love.

Sometimes, as I have told you before, my dad would grill the fish he caught. Other times, however, my mom would saute the fish. We aren't deep friers in my immediate family. So, I never really appreciated deep fried fish. My mom's fish was lightly coated and sauteed in a little olive oil that produced a crispy, crunchy, and flaky result.

Jon comes from the school of deep fried fish.(haha, get it-school of fish. Sorry, my own bad puns make me giggle.) But, the first time I made this for him he fell in love with it. It has an unexpected light lemony undertone. And when the picky fish eater is happy- you keep the recipe close at hand.

This recipe was another minor setback when I went gluten free. Her recipe called for 3 TBS of flour. I didn't want to use my all-purpose flour because I didn't want the soy flour I add to my mix to overpower the delicate fish. I opted for flavorless corn starch and corn meal. The coating was perfect. It gave the same results that mom's original recipe produced.

Jon had one recommendation- get more fish and make more soon. :)

Here's to you and your culinary adventures, friends. Cheers!

Quick Sauteed Fish

1 lb fish fillets- thawed if frozen*
2 TBS corn starch
2 TBS corn meal
1/4 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1 TBS lemon juice
1 tsp olive oil

Rinse fish; pat dry. Arrange in a single layer on a plate. Sprinkle lemon juice over both sides of the fish. Let stand for 5 minutes. Pat dry.

Mix corn starch, corn meal, paprika, salt, and pepper together in a shallow dish. Dredge fish through the mixture, coating each piece well. Let sit on a wire cooling rack.

Meanwhile- spray a large skillet with cooking spray. Add oil. Heat to medium-high heat.

Once oil is hot, add fish to the pan- do not crowd the pan and do not move the fish once they are in the pan.(Moving the fish around will just cause your coating to come off the fish so leave it alone!) Cook 3-4 minutes per side until the coating is golden and crisp. The fish should flake easily with a fork but not fall apart. Transfer to a cooling rack that has been sprayed with cooking spray, cool slightly before serving.

* Tilapia, grouper, ocean perch, walleye, and pan fish are all great options for this recipe.

Baked Apple Chips

2011-11-09T12:51:00.001-05:00

I am always trying to get that sweet husband of mine to eat more fruits and veggies. It has been an ongoing ~~battle~~ challenge for years now. He willing eats what I put on his plate, but he hasn't gotten to the point where he goes out of his way to get them on his own.

To his credit, he willingly eats raw carrots, raw or cooked green beans, and baked beans. He even asks for them now :)

But fruit is still another story. He'll eat dehydrated fruit, but I don't always have time to make it/babysit the dehydrator.(No one likes overly dried fruit, and yes there is such a thing.) Store bought dehydrated fruit- particularly banana chips, is often fried in a palm or coconut oil before it's actually dehydrated. Icky and not healthy!

A few years ago I introduced Jon to the world of baked apple chips. I have a few recipes, but the one I am going to share today is one of his favorites. It's one of the few fruit things he asks for every fall.

These are really simple, don't be scared by the lengthy instructions. There are only about 15-20 minutes of hands on prep work, the rest is either soaking or baking.

Oh hey! Before we bake some apple chips- let's see what Flat Stanley has been up to this week shall we?

Button Angels!

I caught him in my button collection making button angels the other day. His explanation? With no snow in southern Georgia he can't make snow angels, so he improvised.

Here's to you and your culinary adventures, friends. Cheers!

Baked Apple Chips

3 medium apples
1 cup water
1/2-2/3 cup packed brown sugar
1/2 tsp cinnamon

In a medium sized pot with a lid- combine the sugar, water, and cinnamon. Bring to simmer. Stir to make sure all the sugar is dissolved.Set aside.

Core apples. (I have an apple coring tool, but you can use a paring knife to cut out just the core. You want the apples to remain whole.)

On a mandolin or with a sharp knife- slice the apples into 1/16 inch thick rings.

Put the apples into the warm syrup. Gently press the apples down so they are all coated well. Place the lid on the pot. Let the apples soak for 10 minutes.

Line two large sheet pans with foil. Spray lightly with cooking spray.

Remove the apples from the syrup one at a time, shaking off the excess. Line them up on the baking sheets. Don't overlap the slices.

Place oven racks in the middle of the oven. Preheat to 250.

Set one pan of apples on each rack. Bake for 30 minutes. Rotate pans so the top pan becomes the bottom pan and the bottom pan becomes the top. Bake 30 minutes. Flip all the apples over. Return to oven for 15-20 minutes longer.

The apples should be lightly browned. Once they cool, they will be nice and crisp.

Allow to cool completely before storing in a paper bag.

***Save the apple infused syrup for another batch of apples in the fridge OR use it to sweeten hot or cold tea.***

Lasagna Soup, take 2

2011-11-03T19:10:00.000-04:00

Lasagna soup is my all time favorite soup, no other soup even comes remotely close. I posted the recipe last winter when I discovered it. I have made it several times since then.

Then, I went gluten free. I was REALLY disappointed because the soup had cheese tortellini. Today I decided to give it a new twist.

I omitted the tortellini and added about a cup of diced butternut squash. It was. phenomenal. I like it better than the original recipe.

Jon agreed the new, more veggied up version is delicious. The fact that he loves when I put more veggies in a dish still confuses me to no end. This is the man who claims he can live by meat alone...

This soup gets better as it sits. The pasta will continue to suck up the broth even after cooking- when reheating leftovers simply add a little water or chicken stock to return it to a soup consistency.

Here's to you and your culinary adventures, friends. Cheers!

Lasagna Soup- Gluten Free Version
Serves 4-6

8oz lean breakfast turkey sausage
1/4 cup minced onion
4 large garlic cloves, minced
1 can petite diced tomatoes, undrained
8oz tomato sauce
3 cups fresh spinach
3 cups chicken broth
1 cup beef broth
2 tsp. basil + 2 tsp. oregano OR 4 tsp dry Italian seasoning
salt and pepper, to taste
1 cup diced butternut squash
3/4 cup gluten free pasta shapes- spirals or shells work best
diced or shredded mozzarella cheese

Brown the turkey, onion, and garlic together in a soup pot.

Add in the tomatoes, tomato sauce, and broth. Add in the spices. Bring the soup to a light boil and then reduce to a simmer.

Cover and simmer soup for 30 minutes or longer.

Stir in the diced butternut squash. Simmer, covered for 10 minutes.

Add in the spinach and pasta. Simmer, covered, for about 15 minutes.

Remove from the heat.

In the bottom of each serving bowl- sprinkle about 2 TBS of shredded cheese or a few small cubes of diced cheese. Ladle in soup. Top each bowl with additional cheese.

November Nachos

2011-11-03T14:31:00.004-04:00

It's already November! Where does the time go?

In the last few weeks Jon and I have passed a few anniversaries- A year ago mid-October, we sold the majority of our "stuff," packed up what remained in a U-Haul pull behind trailer, said good-bye to our friends and family, and started a road trip across country. We landed in a town we didn't know, to a cute little condo we'd never actually seen before our arrival. (Thank goodness for the Internet! And two wonderful parents who were willing to be our eyes and ears while we searched for the house God had set aside for us.)

Part of our move involved Jon transferring down to a new store and a new position, again where we knew no one. I am so proud of him! Side note on this one- Jon was apprehensive about the move until his transfer went through. When it did, it wasn't quite what we had expected. But he hung in there until God told us it was time for a new chapter. I am continually amazed at how God uses time and circumstances to bring us closer to himself as long as we are willing to trust Him.

With-in hours of our arrival to GA I applied for a job and received a call for an interview. I recently celebrated my 1 year anniversary with Michael's Arts & Crafts. :) And for this crafty girl, it's a wonderful job.

With a year of seasons under our belts, I am very happy with the move. I love the sun and there is plenty of it to go around down here. I must admit- in the summer I did long for some rain to break up all those blue skied days. When the rains did come, they were always welcome. I, unlike my husband, have become acclimated to the warmer temperatures. Most days now I have to bring a jacket to work- early days or later nights mean temperatures in the low 50's. Daytime temps of high 60's and low 70's are a far cry from the 105 degree days of summer. Another happy benefit of the cooler days? The windows stay open most of the time. YAY! (Great for us, apparently not for our kitty. Charlie was greeted by a neighbor dog licking the screen the other night. Needless to say he was less than thrilled for the company on the other side of the window.)

Another mini-anniversary for me? I have been gluten free for just over 4 months. It's been a challenge, but it's been fun. I have learned how to cook with new flours and baking mixes. I can adapt most supper recipes to gluten free versions. I've been able to keep family classics alive by tweaking just an ingredient or two. I feel blessed to have a good set of cooking skills and an openness to new techniques.

One thing I had to get used to while changing over to gf was non-traditional supper ideas. Sometimes you just need to change things up. I read a recipe for tater-tot nachos over on Lynn's Kitchen Adventures. I got to thinking, why don't we have traditional nachos for supper? It's a fun finger food, and they can be healthy for you.

I like to make a weekly menu list. I say list because I don't like my menu to be so rigid there is no room for real life. With a special diet and a grocery budget I need to have some organization, but I want some freedom to choose what fits best for that day. Here's a peek at this weeks list (Yes, there are more than 7 days on here, it allows for less grocery shopping trips. And I always make enough for leftovers for lunches):

-Homemade Phillys (Gf hoagies, thin sliced beef roast, onions, bell peppers, provolone), baked chips
-Lasagna Soup
-Loaded Nachos- build your own
- Pork Chops, mashed potatoes, corn
-Shrimp Pad Thai with rice noodles
-Grilled fish, grilled veggies or potatoes
- Chicken Quarters, salad
-Ham, gf pasta/veggie toss
-Build your own omelets, toast, fruit
-Jacksonville Fair Food
-Leftovers

This gives me a broad range of supper plans while still having some clue what I can make when I get off work. It also allows Jon to be involved in what I prepare, and not eat my supper ingredients LOL.I leave a few of the meats open- pork chops, chicken quarters so we can decide that day if we want it breaded, grilled, broiled etc.

You'll notice fair food on the menu- we are heading to the Jacksonville, FL fair tomorrow with my parents for the evening. You can't go to the fair and not eat fair food. Jon is particularly excited about that one.

We chose to have nachos on Sunday night while watching football. Jon said it was a great "man day food."(Sunday has been deemed "Man Day" at our house in during football season.)

So, there you have it. A quick review of some of our accomplishment anniversaries and a peek into my menu for the week.

Here's to you and your culinary adventures, friends. Cheers!

Loaded Nachos

1 lb lean ground beef, pork, or chicken
1/2 onion diced
2 cloves garlic
1 envelope taco seasoning or fajita seasoning*
shredded lettuce
diced tomatoes
chopped banana peppers or jalapeno peppers- drained well
cheese sauce or shredded cheddar cheese
sour cream + milk
thicker tortilla chips- we like Mission tortilla strips (they are certified 100% corn chips with no wheat flour)

Brown meat, onion, and garlic together. Add seasoning and water according to package directions.

In a small bowl, mix sour cream with skim milk to thin. Add a tablespoon at a time until it is thin enough to drizzle off a spoon.

To build your nachos-

Make a layer of chips. Top with desired amount of meat.

If you are using shredded cheddar cheese- pop the nachos under the broiler to melt the cheese. If you are using cheese sauce, drizzle over the meat mixture.

Load up the veggies! Top everything off with a drizzle of thinned sour cream. Enjoy immediately.

*If you don't make your own seasoning mix- be sure to check for gluten. Some brands do have thickening agents in them.

** I listed our favorite nacho veggies- but you can use whatever you like- olives, avocado, bell peppers, refried beans are all great additions.

Cheesy Chicken two ways

2011-10-26T19:02:00.000-04:00

Lately, I've been into comfort foods from my childhood. When I think of comfort foods, I think of the great times I spent in the kitchen with my parents. Cooking together. Talking and listening to one another. In short- the foods that inspire feelings of family love.

In the winter, my mom would make cheesy chicken roll ups. I love them! They are creamy and flavorful, but super easy to put together.

Over the years, I've played with the recipe to find different flavor combinations. I'm going to share my mom's original recipe as well as the one I use more frequently. They are both excellent!

Before I get to the food though- I'd like to introduce you to Flat Stanley. He's the fun little fella checking out a few of my cookbooks.

Flat Stanley's Kitchen Adventure

I have a teacher friend, Mr. Hart, who is doing a unit on Flat Stanley. When he told me about this project, I knew I had to be a part of it. So, I was ~~excited~~ ecstatic when he asked me to participate. The crafty 12 year old in me just loves this sort of thing!

For more information on Flat Stanley, check out the official website.

The great thing about this project is that every teacher, parent, or group leader can tailor it to their own needs and wants. There are a variety of templates, including digital characters available on the website.

After I finish with my project photos for Mr. Hart, I will likely continue to photograph additional Stanley adventures. It is a fun new way to look at the places you travel every day- through the eyes of a child.

Ok, on to the food! :)

Here's to you and your culinary adventures friends. Cheers!

Mom's Cheesy (Mushroom) Chicken Roll Ups
Serves 4

16 oz boneless, skinless chicken breast
3 oz canned mushrooms, drained and roughly chopped
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1 TBS fresh chives or 1 tsp dried chives
1 TBS fresh parsley or 1 tsp dried parsley
1 TBS pimento
1 TBS dry bread crumbs
1/8 tsp paprika
1 tsp sour cream

Preheat oven to 350 degrees.

Cut chicken into 4 even pieces. Place each piece between plastic wrap or in a plastic baggie. Pound to about 1/4 inch thickness.

Mix mushrooms, cheese, 1/4 cup sour cream, chives, parsley, and pimentos together in a small bowl.

Spread filling evenly over the 4 pieces of chicken. Roll up chicken and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray.

Brush each chicken roll up with remaining sour cream. Sprinkle with bread crumbs and paprika.

Bake 25 minutes. Cool 5 minutes before serving.

* Gluten free options:
1. Omit the bread crumbs all together.
2. Make your own gf bread crumbs by pulsing a slice of gf bread in a food processor.
3. If you are lucky enough to have store bought gf bread crumbs, use them :)

Becca's Cheesy(Bacon) Chicken Roll Ups
Serves 4

16 oz boneless, skinless chicken breast
4 strips of turkey bacon, pan fried and roughly chopped
1/2 cup shredded mozzarella cheese
1/4 cup sour cream
1/4 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dry Italian seasoning
1/8 tsp fresh cracked pepper
1 TBS pimento
1 TBS dry bread crumbs*
1/8 tsp paprika
1 tsp sour cream

Preheat oven to 350 degrees.

Cut chicken into 4 even pieces. Place each piece between plastic wrap or in a plastic baggie. Pound to about 1/4 inch thickness.

Mix bacon, cheese, 1/4 cup sour cream, garlic salt, garlic powder, onion powder, Italian seasoning, cracked pepper, and pimentos together in a small bowl.

Spread filling evenly over the 4 pieces of chicken. Roll up chicken and place seam side down on a baking sheet that has been lined with foil and sprayed with cooking spray.

Brush each chicken roll up with remaining sour cream. Sprinkle with bread crumbs and paprika.

Bake 25 minutes. Cool 5 minutes before serving.

* Gluten free options:
1. Omit the bread crumbs all together. 2. Make your own gf bread crumbs by pulsing a slice of gf bread in a food processor.
3. If you are lucky enough to have store bought gf bread crumbs, use them :)

Linguine Carbonara with Veggies

2011-10-22T18:11:00.007-04:00

When I am flying solo for suppers, I like one pot pasta meals.

Tonight, I got home from work and I was hungry. I wanted something filling and good for me. But I needed it done in a hurry (those baked sour cream & cheddar ruffles were calling my name...)

I decided on a classic. My mom used to make linguine carbonara when I was growing up. It's creamy, salty, and simple. Pasta, ham, cheese. Yea, there is nothing bad about this dish.

Veggies, pasta, and creamy Parmesan sauce.

In the last few years I have opted to load it up with veggies for a filling, healthy meal. I listed the combination of veggies I love the most. But whatever you have on hand will work. The low heat and hot pasta gently cook the egg without scrambling it. Perfect for a weeknight dinner.

Here's to you and your culinary adventures, friends. Cheers!

Linguine Carbonara with Veggies
Serves 2

3 oz linguine (I use gf spaghetti)
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1 TBS fresh parsley or 1 tsp dried
2 oz fully cooked, thin sliced ham. Sliced into strips

Add ins to taste-
cooked, chopped spinach
raw fresh mushrooms, sliced
diced fresh tomato
caramelized garlic and diced onion

Cook the pasta according to package directions. Drain well. Immediately return to hot pan. Add the egg, parsley and cheese. Toss to evenly coat. Keep over low heat, add desired veggies and ham. Warm everything through.

Serve hot.

Scalloped Potatoes with Ham

2011-10-19T16:06:00.004-04:00

Early in my high school days, my mom made scalloped potatoes.

From scratch.

I had no idea such a thing existed up until that point. All I knew were boxed scalloped potatoes, which tasted exactly the same as the boxed au gratin potatoes to me. And, honestly, I wasn't a huge fan.

So, when she came to the table with something similar to this:

Thick cut potatoes and diced ham soaking up luscious creamy sauce

I was a bit surprised. There weren't any paper thin, slightly under-cooked potatoes (the re-hydrating process never really brings those dehydrated potatoes back to their former glory) swimming in an unnaturally colored orange sauce.

Instead, there were thick slices of tender russet potatoes from our garden. Little bits of onion, garlic, and mushroom. Large chunks of diced, meaty ham. And a topping it all off, just the right amount of freshly shredded cheddar cheese.

It was so flavorful. And the leftovers were even better. It was a recipe I had to add to my favorites cookbook when I moved away from home.

It remains of my favorite winter comfort foods to this day. Thank you, Mom!

Here's to you and your culinary adventures, friends. Cheers!

Mom's Scalloped Potatoes with Ham
Serves 6

8-10 oz smoked ham, diced large
4 large russet potatoes, peeled and sliced thick
1/2 cup diced onion
2 cloves garlic, diced fine
1/2 cup light sour cream
1 can cream of mushroom soup*
1/2 tsp garlic salt
1/2 tsp garlic powder
a pinch of cayenne pepper
1/4-1/2 tsp dried Italian herbs
1/4 tsp pepper
1/2 cup shredded cheddar cheese

Boil potatoes, onion, and garlic for 12-15 minutes. Drain.

Preheat oven to 350 degrees.

In a medium sized bowl combine soup, sour cream, garlic salt, garlic powder, Italian herbs, cayenne, and pepper. Stir in half the cheese.

In a prepared casserole dish, layer potatoes, ham, and sour cream/soup mix. **Top with remaining cheese.

Microwave 5 minutes. Cover and bake 20 minutes until bubbly. Let stand 5-10 minutes to thicken before serving.

*If you are gf, be sure your cream of mushroom soup is gluten free.

** My mom layers 1/2 the potatoes, 1/2 the ham, 1/2 the sauce, then repeat. I choose to do a single layer for quicker prep. In the dish in the photo I simply folded everything together and poured it in. Whichever way you choose is fine, just do what works for you. :)

Happy Birthday to Jon

2011-10-15T12:57:00.000-04:00

Today is a special day. It's my sweetheart's 33rd birthday!

Everyone needs birthday cake, even when their spouse is gluten intolerant. So, thank you to Betty Crocker for making this delicious gluten free vanilla cake possible!

I was delighted to find the cake moist and smooth. It was a little more dense- reminiscent of a homemade pound cake, but that made me love it even more. I sliced the cake horizontally to make a layer cake with a chocolate fudge frosting in the middle.

The Betty Crocker Gluten Free dessert mixes are a little expensive. I paid $4.98 for a cake mix that makes a 9x9 cake. BUT, it was so worth it. We had real birthday cake that even I could enjoy. Everyone loved it, including our gluten loving guests.

So, if you are looking for a genuine "birthday cake experience," spend the money, buy a gluten free cake mix. It's the little things that make a spectacular day even more special.

Happy Birthday, Jon!

Here's to you and your culinary adventures, friends. Cheers!

Homemade Graham Crackers

2011-10-13T13:47:00.005-04:00

When I was growing up my dad would grill on a charcoal grill. It was always an event. Getting the coals just right takes time and patience. We would cook meat and fish for several meals over those glorious embers. The taste of a good grilled steak in the middle of winter is divine!

As much as I loved the meals from the grill, my favorite part was always dessert. After supper while Mom was cleaning up the kitchen and packing meals for the freezer, Dad, Adam, and I would go outside along the edge of our woods and find sticks.

These weren't just any sticks. These were smores sticks.They had to be thin, and green. Flexible, yet sturdy enough to keep the marshmallow out of the fire.

We'd sit on the bench on the patio and toast marshmallows over the glowing embers. Once my 'mallow was perfectly toasted, I'd peel off the golden layer, and repeat. And every once in while, we'd grab some chocolate and graham crackers to make the actual smores.

Once I gave up gluten, I feared I wouldn't ever get a good smore again. I have attempted a few graham cracker recipes, but they just weren't right. They were too grainy, not sweet enough, too thick, and the list goes on.

I got brave a few weeks ago, threw caution to the wind, and made my own recipe. And you know what kids? (Ya, I'm grinning ear to ear right now) They turned out great. I made them again today to make sure it wasn't a fluke.

Brown Rice "Graham" Crackers

Jon said it was no fluke :) They make phenomenal smores. I love that I can cut them into squares and not worry about them breaking into rectangles as I eat them.

I added some xanthan gum to these on a whim when I first came up with the recipe. It seemed to help the texture out quite a bit. And I also used store bought brown rice flour as it is less grainy than home-milled.

Here's to you and your culinary adventures, friends. Cheers!

Brown Rice "Graham" Crackers
Makes 20-24 crackers

3/4 cup brown rice flour

1/4 cup cornstarch

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp xanthan gum

3 TBS dark brown sugar, packed
2 1/2 TBS butter, diced, cold

3-4 TBS milk

2 TBS honey

*Optional*
Cinnamon Sugar for sprinkling

Preheat oven to 350°F.

Sift together the flour, corn starch, baking soda, salt, and xanthan gum. Stir in brown sugar.

Using a pastry blender or two knives- cut the butter into the flour mixture. You want an even distribution of the butter. Make sure there are no large pieces of butter, but DO NOT CREAM.(Think pastry dough with much smaller butter pieces)

Add the honey and 3 TBS of milk. Using a fork, blend until a coarse dough forms. Add the remaining 1 TBS of milk if needed to get the dough to just pull together.

Lay a piece of aluminum foil or parchment paper on the counter. Lightly dust with rice flour. Pat dough into a rectangle. Lightly dust dough with additional flour. Place another sheet of foil or paper over the top.

Using a rolling pin, roll the dough out between the two sheets. You want this to be very thin. About 1/8 inch thick.

Remove the top sheet of foil or paper. Transfer the dough, with the bottom foil or paper, to a baking sheet. Score the dough into desired size and shapes. "Dock" the dough by picking each cracker with a fork. (Docking allows steam to escape so you don't end up with soggy crackers). If desired, sprinkle liberally with cinnamon sugar.

Bake the crackers for 15-17 minutes until golden brown.

Remove from oven and slide the entire sheet of crackers with the foil onto a cooling rack. Once completely cool, break crackers apart.

Crock Pot Beef Roast

2011-10-10T21:30:00.001-04:00

I was skimming through my recipes today and I realized I haven't ever posted a recipe for beef roast!

It's a super easy meal. (I mean super easy!)

I love it because it's this simple- dump it and forget it. A few basic ingredients and a crock pot are all it takes. (These are ingredients I keep in my pantry and freezer on a regular basis) Total cost for this meal for 4-6 people? Under $7.You can't beat that my friends. I get my roasts on sale for buy one get one free at Winn Dixie. This helps to keep the cost down as well.

If you don't have a crock pot, I am begging. Go. Get spend the $15-$20 and get a crock pot. You will save time, effort, and money. And, your spouse will think you are a magician when you turn a plain chunk of beef into a filling, flavorful meal.

Here's to you and your culinary adventures, friends. Cheers!

Crock Pot Beef Roast
Serves 4-6

3 lb beef roast
1 can cream of mushroom soup
1 can beef stock *
1 envelope onion soup mix
4 large carrots, chunked
2 large potatoes, peeled and chunked

In a large crock pot, whisk together the soup, beef stock, and onion soup mix. Place the roast in the center of the pot. Add the veggies. Cover and cook 8-9 hours on LOW or 5-6 hours on HIGH.

*I just use one soup can of water and 1/2-1 TBS beef bouillon base.

** Note to anyone who is gf- cream soups and beef stock often have wheat in them. Be sure to check your products.**

Creamy Chicken & Spinach Bake

2011-10-09T19:13:00.000-04:00

Today we got some much needed rain at our house. It was one of the most beautiful sounds I've heard in a long time.

When I got home from work it was pouring rain and the house needed to be warmed up a bit with some good home cooking. Jon didn't have any ideas so I was left to my creative mind.

When we lived in MN one of my favorite go to meals was chicken and rice bake. It's one of those meals I can pull together quickly at the end of a long day. It's inexpensive and very adaptable.

Tonight I decided the recipe needed some veggies. On a whim I put some frozen, chopped spinach in the mix. We agreed that the addition was just the right thing for the recipe.

It was a cozy way to end a cool, rainy day.

Here's to you and your culinary adventures, friends. Cheers!

Creamy Chicken & Spinach Bake
Serves 4

10 oz boneless, skinless chicken breast- diced
1/2 large onion, diced
3 large cloves garlic, minced
2 tsp olive oil
1 cup raw minute rice
1 cup water
1/3 cup sour cream
1 can cream of mushroom soup
5 oz chopped, frozen spinach
1/2 tsp dried Italian seasoning
1/2 cup shredded cheddar cheese
1/3-1/2 cup crushed corn tortilla chips
Jane's Crazy Mixed up Salt to taste
Pepper to taste

Preheat oven to 375.

In a large skillet, brown the chicken,garlic, and onion in the olive oil. Season with salt and pepper.

Once browned, remove from skillet. Add the sour cream, water, and mushroom soup. Stir to combine. Return chicken mixture to the soup. Stir in spinach, rice, Italian seasoning, Jane's Crazy Salt and pepper. (Taste for seasoning)

Pour into a prepared casserole dish or 8x8 baking dish.

Top with shredded cheddar cheese. Bake, uncovered, for 25-30 minutes until bubbly. Sprinkle with crushed tortilla chips. Return to oven for 3-5 minutes.

Remove from oven, let sit for 5 minutes before serving.

Cheesy Veggie Pasta (GF)

2011-10-07T12:24:00.001-04:00

I don't really know where to begin, so I'm going to start in the middle. (Just because I can!)

Fall is my season. It always has been. I love the smells, the sounds, the crisp air. And the jack-o-lanterns. I carve anywhere between 4-6 pumpkins each fall. This year I decided to carve(in addition to my real pumpkins) foam pumpkins using a hot knife. I did a small and large. The great thing about these is I can use them again next year :)

Little Monsters!


Wise old owl

As fall sets in, Jon and I spend a large chunk of our free time together at the beach. The cooler temperatures remind me of Minnesota summers. I can't think of a better way to pass the time- with my sweetheart, beach combing while the cool breezes wrap their arms around us.

Ocean fishing

Some Black Eyed Susans in the middle of a sand dune.

Crashing waves

Beautiful clouds

Sea Oats

Peace & Serenity. This is my happy place.

The later part of summer (yes, September is summer here) was spent testing various gluten free recipes. The majority of them were no cook or grill recipes.

And, I spent some time getting comfortable going to eat at places where I didn't know what was going to be served. This isn't a big deal when you have no dietary restrictions. But let me tell you from personal experience- when you are gluten free(or any other allergy/restriction for that matter), it can be a very scary task to go out and eat. Or attend a luncheon. You don't know what's lurking in things like sauces, dressings, and coatings. It's been a challenge, but I am learning how to handle myself and ask for what I need. And at this point in my gf journey, I couldn't ask for anything more. :)

So, lets get to a recipe shall we? I'm sharing a recipe for cheesy veggie pasta. Yes, pasta. Yes, gluten free. And Jon can't tell the difference in the pasta. We both love this dish. I most often pair it with a simple grilled chicken breast.

That's about it for now. I am beyond thrilled to be back in the kitchen, doing my thing and sharing the good times with all of you.

Here's to you and your culinary adventures, friends. Cheers!

Cheesy Veggie Pasta
Serves 2-3

3 oz gluten free pasta shapes
1/2 cup sliced zucchini
1/2 cup sliced yellow squash
1 cup sliced fresh mushrooms
1/2 small tomato, diced
3 cloves garlic, minced
2 oz Gouda or Swiss cheese
1/2-3/4 TBS corn starch
2/3 cup milk
*Optional*
1 cup fresh spinach

Cook pasta according to package directions.

Meanwhile saute mushrooms, garlic, squash, and zucchini together in a skillet that has been sprayed with cooking spray. Season with salt and pepper. Remove from pain when veggies are tender.

Mix milk and corn starch together. Pour into the skillet, gently scrapping any browned bits from the bottom. Bring to a low simmer to thicken.Remove from heat. Add cheese, stir to melt.

Add drained pasta. Toss to coat. Add sauteed veggies. Add tomatoes and spinach. Toss to coat and slightly wilt the spinach.

Serve immediately.

Who turned off the the light?!

2011-10-07T04:46:00.000-04:00

So, very briefly-

I have been out of the kitchen for some time now. It's fall in southern Georgia and that means I have to play outside. I've had festivals to attend, beaches to comb, and work to enjoy.

My apologies for turning off the light in our kitchen with little warning! But, now that the weather is getting slightly cooler (and yes, 50's at night is cooler!) I am slowly making my way back into the kitchen.

I look forward to catching up with you and cooking together again soon.

Pull up a chair and light the burners, because I'm back in the kitchen!

Here's to you and your culinary adventures, friends. Cheers!

Breaded pork chops- GF

2011-09-18T00:05:00.000-04:00

We've been so busy around here!

When we aren't dodging hurricanes (Irene, Lee, Maria) we are busy working. We are just getting into the busy season for retail, that means Jon and I both are gearing up for a few months of fun :)

When we do find some free time, we can be found outside in the back yard or playing at the beach. Fall has finally begun to show up in the south, and the temperatures are dropping to much more tolerable levels. I enjoy sitting in the sun a few minutes every day while listening to my ipod. Jon loves the early mornings- mid to low 60's.

When I do manage to drag myself inside to make supper, I want something quick and easy. Since I don't really eat much pasta anymore (even gf pasta) that leaves veggies, meat, and sometimes rice. But mostly, we just grill up a lean cut of meat and serve it with a salad.

I was feeling ambitious the other night and decided to try and make a gluten free, breaded pork chop. Jon was over the moon about these!

They are good enough for company. And no one would ever guess it's gf.

I hope you are enjoying this amazing fall season!

Here's to you and your culinary adventures, friends!

Breaded Pork Chops
Makes 4 chops

1/2- 3/4 cup all purpose gluten free flour
1/2 tsp adobo seasoning
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp onion powder
4 bone in pork chops
prepared yellow mustard

Preheat a large skillet with a few tsp of olive oil in the bottom (medium heat).

Mix the flour with the adobo, garlic salt, pepper, and onion powder together. Set aside.

Lightly coat each pork chop with a small amount of mustard.

Dredge the chops in flour, coating completely.

Cook the chops in the oil for 7-10 minutes per side until a thermometer reads 145 degrees (for chops, ground pork requires 160 degrees)

The crust will be golden and crispy. Serve immediately.

Product Review-O-Rama

2011-09-06T12:15:00.000-04:00

Here we are, September already!

Jon recently started a new job as an assistant grocery manager for a grocery store. He loves it. While at work one day he noticed a rather large selection of gluten free products. He came home and told me I should check it out.

So, we went to the store. We got some produce then hit the aisles. We were moving right along, then (cue the heavenly choir and the spot light) Gluten Free! Like 7 1/2 feet of joy. I hugged Jon and just soaked it all in. Rice flours, granola bars, cereals, pretzels, cake mixes, breads, buns, pastas, pizza crusts/mixes, and baking mixes. And- at fairly affordable prices.

I was beyond excited. So, we picked a few products to try. I tried to keep my expectations low. I've dabbled in some of these gluten free alternatives and some of the results were less than spectacular.Let me just say- I was very pleasantly surprised.

What did I get???

I got some white rolls made a Schar. They are a dedicated gluten free company.

Oh my word. These rolls made the best hamburger bun in the world! All I had to do was "refresh" them in the oven for 5 minutes. They tasted like "real" bakery rolls. Soft on the inside, crusty on the outside. It was so good. (Jon probably got tired of hearing how amazing my burger was...)

I got some Bob's Red Mill brown rice flour.

I usually make my own rice flour, but it's very hard to get brown rice into a super fine grind. White rice has had the hull removed so it grinds down into a fine flour. Brown rice still has the hull encasing the grain so when you grind it, the flour is sort of grainy in texture. I look forward to trying out Bob's rice flour. I'll keep you posted on the results.

I was super excited to find pretzels.

These bad boys were so good. They are made by Glutino. Another huge winner in my world. They will be perfect in my lunches. My only complaint is they need a little more salt. The flavor and texture are spot on. And dipped in mustard, yum.

And finally, I bought some Gluten Free Bisquick.

I am beyond excited about bisquick. BEYOND. All the reviews I have read for this product have been stellar. I'm just excited for things like chicken and dumpling soup, pancakes, cheddar bay biscuits, and so many more delicious things!

So, that's the reviews for now. I will leave you with a fun photo of some rain bands rolling in. They were the result of Tropical Storm Lee. I am still amazed at how fast these storms move. And, how far reaching the winds and rains can be. This storm originated in the Gulf. There was rain up and down the Eastern coast as a result. Simply incredible.

Here's to you and your culinary adventures, friends. Cheers!

Hurricane Irene

2011-08-28T19:02:00.001-04:00

I live right on the coast in southern Georgia. For the past week we've been watching Irene change from a tropical depression into a tropical storm, and ultimately into a hurricane.We, like everyone else on the coast, braced and prepared for her to come and bring what she may.

I was incredibly grateful that God moved her away from Georgia. Then, the worry turned to my brother. He lives in Virgina, relatively close to the coast- in an area filled with rivers that flow out the sea.

A rare hurricane after a freak earthquake. My brother is one of the few who would look at these weather phenomenons as an adventure. And where was he? Chicago, IL and Milwaukee, WI. He was presenting a paper at a conference and visiting friends with his wife for her birthday. (She was at work for the quake and said her building shook for a minute and that was about it. Well, that doesn't sound very eventful does it!)

They are returning home today to uncertainty. Will they have power? Water? Will their home have suffered damage from the 58+ mph winds? We'll have to wait and see. But, no matter what they find- they are safe. A blessing indeed.

So! Our family is safe. The rain and winds have passed. What did I do after my first near miss hurricane? I went to the beach with my parents as Hurricane Irene threw a fit out at sea. As the eye passed a few hundred miles out, she made her presence known by churning up massive waves and sending intermittent down pours.

See that small blue section next to GA that was unaffected by the hurricane- we are blessed to live there.

Me and my Dad

Watching the waves roll in- some were 16-18 feet high!

The surf came up, over the sands and dunes into the grasses- and it wasn't even quite high tide yet.

Amazing strength

I love this picture- my dad captioned it "Every knee shall bow" (take a look at the guy's shirt, click to enlarge)

The pier getting battered with the powerful waves.

I wouldn't be out in that water.


This guy is a veteran surfer who's surfed many hurricanes. He said the undertow was too strong, even for him.


Mom and I ventured out into a stretch of beach that was momentarily visible and out of nowhere- the ocean came up to surprise us. I almost lost my shorts! See my mom's arm on my wrist? She's trying to pull me out of the water, I'm trying to keep my drawers up! ;)

A couple of chairs just beyond the ocean's reach- but when we left them the water was creeping up on them quickly.

The tide has been here.

Where'd the beach go?!

Sea Oats

Always time to hug- even as the sun sets over a churning ocean. With my mom.

As the sun set, we were thankful to be together- to be safe in the Father's hands. Our prayers go out to the families who lost loved ones. As well as those who suffered damages to their homes. Be safe, be well.

Thank you to my Dad for taking pictures!

Here's to you and all your adventures, culinary or otherwise. Cheers!

Spectacular Pizza

2011-08-21T11:39:00.000-04:00

I had company over this weekend.

They need to eat just like everyone else in the world.

But, there were dietary restrictions- I needed gluten free and they needed nearly dairy free. Whatever we ate needed to be healthy, fit our dietary guidelines, and be delicious. So I thought about it for a few days prior to the visit.

What did I come up with for supper? Pizza. Yep, pizza.

We ended up making two separate pizzas. The first was a pineapple and ham pizza on a new gluten free crust (which I was told by my husband is the best pizza crust ever) and the second were mini veggie pizzas. (Equally spectacular)

The gluten free crust was great. I was little nervous when I made up the dough (this seems to be a recurring theme lately LOL) because it looked like lumpy mashed potatoes. No joke. My company looks over my shoulder and giggles- "It looks like seasoned mashed potatoes." GF cooking really is an adventure.

This dough was different from others I've tried because it contained a teaspoon of unflavored gelatin. I have read a lot of recipes that call for this particular ingredient but I didn't know why. Well, now I know why. The gelatin gives the finished crust a great "chewy" texture just like a thick wheat-based crust from a pizzeria. Jon was beyond impressed. I've got to admit, I was too.

For the other pizzas we did a simple veggie pizza, on a fat free corn tortilla. I came up with this quick thin crust option when I was ravenous after work one day. All you do is toast up a corn tortilla on both sides under a broiler. Remove the browned "crust" from the oven, top with desired toppings (in this case mounded fresh spinach, fresh mushrooms, a drizzle of olive oil, a small amount of feta and Parmesan cheeses, finished with a sprinkle of kosher salt & black pepper) Return the pizza to the oven, broil until the cheeses brown and the veggies wilt down a little bit. And there you have it, lunch or supper in just a few minutes. Fantastic!

As much as I want to give credit to someone for this crust recipe, I can't. I read this same recipe on so many websites I don't recall which one I actually wrote it down from. So- to everyone in the blogosphere who has posted this recipe: I thank you for the wonderful addition to my family favorites!

Here's to you and your culinary adventures, friends. Cheers!

Pizza Crust (Jon's Favorite)
Makes one large crust

1 packet dry yeast (rapid rise)
2/3 cup rice flour
1/2 cup tapioca flour
2 TBS powdered milk
2 tsp xanthan gum
1/2 tsp salt
1 tsp unflavored gelatin
1 tsp dry Italian seasoning
2/3 cup warm water (110 degrees F)
1 tsp brown sugar, NOT packed
2 tsp olive oil
1 tsp cider vinegar

Preheat oven to 425.

In a small glass bowl, combine water, yeast, and sugar. Let sit to proof.

Meanwhile, in a mixer fitted with regular beaters (not dough hooks) combine all the dry ingredients.

Once the yeast has bloomed (about 3-5 minutes) Pour the yeast mixture into the dry ingredients. Add the oil and vinegar. Blend on low speed until combined. Add additional warm water 2 TBS at a time until the dough resembles a soft bread dough (or in my case soft, lumpy mashed potatoes)

Dump onto a floured counter top. Liberally sprinkle the dough with additional flour. (I just used my gf all purpose flour) Knead the dough for 1-2 minutes until it holds together.

Spray a pizza pan lightly with cooking spray. Spritz your hands with cooking spray and press the dough into a thin, even layer.

Bake for 10 minutes. Remove from oven. (If you are using a pizza pan with a zillion little perforations like I do, take a long handled spatula and gently loosen the par baked dough from the pan.) Top dough with desired toppings. Return to oven and bake 15-20 minutes longer, until the toppings are done and cheese is golden brown.

Let rest 3-5 minutes before slicing.

Oodles Of Noodles! (GF)

2011-08-18T16:30:00.003-04:00

I've been feeling less than fabulous this week. A little sinus thing turned into a full on cold including laryngitis. Not fun for anyone.

When I don't feel well, I crave comfort foods. Chicken noodle soup, grilled cheese toasty (a grilled cheese sammy cut into 4 fingers OR into 4 triangles then arranged on the plate with the points facing like two cute little butterflies), mac and cheese. You know- gluten filled foods of doom...

So, I made an Asian chicken noodle soup. A beautiful chicken broth infused with garlic, ginger, Chinese 5 spice, and a little hot sauce. Add some diced chicken and rice noodles and your good to go. A big bowl of comfort filled with cold killers.

I toasted one of my cheesy buns so it got that toasty, nutty, cheesy flavor.

But I still wanted mac and cheese. And then it hit me. I can make noodles! DUH. I've made my own pasta for years.

The challenge was finding a gluten free noodle recipe that had been reviewed by enough home cooks to be worthy of testing.

I found a recipe and made a small test batch. See:

Yummy GF egg noodles!

For my mac and cheese I simply cut smaller pieces about the size of skinny elbow macaroni. I simmered it in simmering salted water, drained it and dressed the pasta with homemade cheese sauce. Delicious.

It hit the spot. The flavors and textures were spot on. (Keep in mind homemade pasta is a little bit chewier than store bought.) I was thrilled with the results.

I'm looking forward to playing with the flavors now- I'm thinking a sun dried tomato would be yummy. Or even a basil tomato... hmmm.... :)

Here's to you and your culinary adventures, friends. Cheers!

Egg Noodles
Makes 2 servings

1/4 cup tapioca flour
1/4 cup corn starch
1 1/2 tsp xanthan gum
1/4 tsp salt
1 egg, beaten
1 TBS oil*

Combine tapioca flour, corn starch, xanthan gum, and salt together in a small bowl.

Whisk together egg and oil. Pour into the flour mix. Stir to combine.

Dump out onto a clean counter top. Knead and work the dough for 1-2 minutes. (The dough will be stiff, just keep working it until it holds together)

Sprinkle the counter with a light dusting of corn starch. Roll the dough out as thin as you can possibly get it. Mine was almost transparent and still handled really well. Slice into desired shape (spaghetti, macaroni size, lasagna, etc)

Let air dry several hours and store in the freezer

OR

Prepare immediately:

Bring a large pot of salted water to a simmer. Add a little oil to prevent sticking. Add pasta. Keep water at a low simmer. Cook pasta 10-12 minutes until done. Drain pasta well.

* Some of the recipes I saw called for 1 egg yolk in place of 1 TBS of oil. The choice is yours. I chose to use the oil this time.

Sandwich Buns

2011-08-11T16:29:00.002-04:00

Oh. My. Goodness. Look at what I made! Cheesy sandwich buns. SO good.


See that nook of cheesy goodness on the right hand side? I could live in there and be happy. Just sayin'

Anyone who is gluten free can tell you, good quality bread is hard to come by. I've been missing sandwiches with meat and veggies nestled between two happy slices of bread.

I scour the web every day looking for yummy recipes to feed my family. One day I found a gluten free bun made with 4 ingredients. Four.

Once again, I questioned every single cooking skill I possess. I mixed the ingredients up. Divided it into 8 chunks. And threw it in the oven. (I don't even pretend to understand how gluten free baking works, but by golly it does!)

Can I just say that these things smell fan-freaking-tastic. And the taste? Out of this world. They are soft, tender, and packed with flavor.

I will definitely always keep some of these on hand for meat sandwiches, hamburger buns, and whatever else my little heart desires!I can't wait to try new flavors with this basic recipe.

Here's to you and your culinary adventures, friends. Cheers!

Brazilian Cheese Buns
From Lynn's Kitchen Adventures

1 cup tapioca flour
1 tsp baking powder
2 cups shredded cheddar or other hard cheese of your choice (I imagine pepper jack would be great)
2 eggs, beaten

Preheat oven to 350 degrees.

Whisk together the tapioca flour and baking powder.

Stir in cheese and eggs.

Mix together and knead the until a dough forms. (This is a wet, sticky dough. It will not be the same as a regular bread dough.)

Divide into 8 pieces.

Bake for 13-15 minutes or until done, but not browned. You want these to be soft and tender.

Pork Stir Fry

2011-08-10T18:50:00.000-04:00

Jon loves stir fry. One of the very first meals he ever made for me was a beef stir fry. It consisted of beef, onions, bell peppers, bottled stir fry sauce, and rice.

Over the years we've tried dozens of variations. I've come to love the recipes that use rice noodles instead of traditional rice. I also prefer to make my own sauces, that way I know what's in them (good stuff) and what's not (MSG and other icky surprises)

This pork stir fry is excellent, and it makes a lot. I always make a full batch of stir fry because Jon really likes the leftover in his lunches.

It is super simple and cooks up quickly. Perfect for weeknight meal.

Here's to you and your culinary adventures, friends. Cheers!

Pork Stir Fry
Serves 4-6

5 oz maifun rice noodles, soaked in hot water to soften
10 oz ground pork
4 large cloves garlic, minced
2 tsp olive oil
1 tsp sesame oil
2 cups angel hair coleslaw
1 large carrot, shredded
1/2 medium onion, diced
1 TBS fresh grated ginger
1/4 cup chicken broth
3 TBS hoisin sauce
salt and pepper

Using a kitchen shears, cut noodles into bite size pieces. Set aside.

In a large wok, heat olive oil. Add onion, garlic, pork, salt and pepper. Stir fry until pork is no longer pink and onions are softened.

Add 1 1/2 cups of the coleslaw, shredded carrot, and grated ginger to the pan. Stir fry 2 minutes until softened.

Stir in broth and hoisin sauce. Cook until bubbly (1-2 minutes).

Toss remaining 1/2 cup of slaw, rice noodles, and sesame oil with the meat and veggie mixture. Serve hot.

Pepperoni Quiche with Hash Brown Crust

2011-08-08T19:15:00.000-04:00

My girl, Lynn, over at Lynn's Kitchen Adventures makes a crust-less pepperoni quiche for her family. I knew I just had to try it.

So, I put it on the menu. And then I got distracted for a week or so. I went to Sam's Club with my mom and we got some dehydrated hash browns. She took half the giant container and I took the other half. As we were walking through the store, a thought occurred to her and she mentioned making a hash brown crust for the quiche. Hmmm, that DOES sound delicious.

Today rolled around. I was tired (I had to be up at 4am for work today.) and it was hot (heat index of 109 at 5pm doesn't make you want to turn on the stove). But, Jon was set on trying this recipe tonight. So I made some modifications and gave it a try.

It turned out so great! It was yummy, filling, and made in the microwave. Perfect for a weeknight meal :)

Jon wants to have it again(always the mark of a good recipe) but with diced ham or thick cut bacon. Hmmm I think that could be arranged...

My thanks go out to Lynn for the inspiration on this one!

Here's to you and your culinary adventures, friends. Cheers!

Pepperoni Quiche with Hash Brown Crust

3 cups frozen shredded hash browns, thawed (or 2 cups deyhdrated hash browns, rehydrated)
2 oz turkey pepperoni
4 oz shredded cheddar cheese
12 oz skim milk
1 1/2 TBS corn starch
3 eggs, beaten
salt and pepper
1/4 tsp each- onion powder, garlic powder, and Italian seasoning

Brown hash browns in a skillet or griddle sprayed lightly with cooking spray. Press gently into the bottom of a large prepared casserole dish (microwave safe).

Beat together milk, eggs, corn starch, and seasonings.

Layer pepperoni over the hash browns. Top with 2/3 of the cheese. Pour egg mixture over all. Top with remaining cheese.

Microwave, uncovered, for 12-15 minutes until the edges are slightly brown and the egg is set.

Let cool 5 minutes before cutting. Serve with salsa if desired.

Pizza!

2011-08-05T17:55:00.000-04:00

I was so scared to make supper tonight. I mean, really, genuinely nervous. I was going to make pizza. Gluten free pizza. With my very first homemade blend of gluten free flours.

Soy flour, rice flour, tapioca flour, and corn starch. The combo had me seriously questioning my cooking skills.

I followed the recipe.

Doubted my cooking skills.

Rolled out the dough, and continued to over analyze the situation. (And what were the most invasive thoughts? What if this turns out to be the biggest disaster of a meal I've ever made?! What am I going to do? Order a pizza? Um, no.)

I preheated the oven. Threw the crust in.

A few minutes later I pulled out the dough to putting the toppings on.

I returned it to the hotbox.

I waited, face nearly pressed against the glass door. I watched it bake for 16 minutes, until it looked like pizza.

I took it out. I looked at Jon. He looked back at me, not knowing quite what to say. (I'm thinking- It LOOKS like pizza, but what's it going to taste like!?)

I must have looked unsure because Jon said to me- Honey, I'm sure it will be great. (Note to self- Remember to mark those points down for him in the good husband book)

I cut the pizza. And said to myself, (reassuringly ha!) Well, let's give it a whirl.

I took a bite. Jon waited.

I smiled and relief washed over my face. It was pizza. Real pizza.

It was very filling. The dough was a little denser than I'm used to, but it was still very good. As far as our first ever attempt at gf pizza, we called it a success.

I think this dough would make an excellent deep dish pizza. Next time we try it, we are going to make 2 smaller pizzas with thinner crusts, on our pizza stone, so it's a little more crunchy. I'll let you know how that works out :)

Do you have a favorite gf pizza dough recipe you use? Feel free to share it in the comments.

Here's to you and your culinary adventures, friends. Cheers!

Pizza Crust
Makes enough for: 1 deep dish or 1 extra large pizza or 2 large thin crust pizzas

1(1/4 oz) packet yeast
1 1/3 cup milk
1 tsp brown sugar
2 1/3 cup gluten free all purpose flour mix
2 tsp xanthan gum
1 tsp salt
2 tsp. olive oil
2 tsp. cider vinegar

Preheat your oven to 400 degrees.

Heat the milk using your microwave to about 110 degrees (warm but not Hot). Mix in the yeast, sugar and milk in a medium bowl and set it aside.

In a mixing bowl, sift together the flour, salt and xanthan gum.

The yeast mixture should be foaming(bloomed) by now. Add the apple cider vinegar and olive oil to the yeast mixture and then stir it into the flour blend. Mix it well.

Drop your dough out onto a well floured surface. Sprinkle with flour liberally and work into a soft, but no longer sticky dough. Sprinkle the dough with a small amount of flour.

Divide and roll out the dough to your desired thickness. Transfer the dough onto your baking sheet and cook it until the dough is just starting to brown.(For a regular xl pizza it took about 10 minutes)

Remove from oven. Top with toppings. Return to oven until the cheese is thick and bubbly. (This took about 16 minutes in my oven)

Remove from oven. Let rest 5 minutes before cutting. Serve.

GF Cookie Bites

2011-08-02T22:27:00.002-04:00

I posted my very first gf cookie recipe a few days ago. It was a flourless peanut butter cookie. They were delicious. They also were eaten very quickly :)

I decided to give a flour cookie a try after much reading/researching gf cookies. Most stories include flat cookies, grainy cookies, dry cookies- not so appealing.

But, there were those glimmers of hope- fat, happy, moist cookies that were "safe" to eat. (Yea, it may be safe ingredient wise, but cookies are dangerous to my waistline! LOL)

So, I concocted a plan. I used to make cookie bars when I was in high school. They always went over well at picnics, bake sales, and youth group events. Tonight's plan of attack was to take the same concept and make cookie bites.

And look at my little beauties:

Mini Cookie Bites

They turned out moist, fluffy, and they didn't crumble! YAY!

Here's the best part: Jon-boy didn't know they were gluten free. Yea, they are that good.

I'm very pleased with the results of my first baking project. One step closer to tackling that whole bread thing. :)

Here's to you and your culinary adventures, friends. Cheers!

Chocolate Chip Cookie Bites
Makes 24

3/4 cup multi-purpose baking mix (I used Hodgson Mill, it already has xanthan gum in the mix)
1/4 cup + 2 TBS rice flour
1/4 cup oats *
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
6 TBS margarine
1/4 cup sugar
1/4 cup packed brown sugar
1 egg white
1/2 tsp vanilla
1 cup chopped dark or semi sweet chocolate

Preheat oven to 375.

Blend making mix, rice flour, baking soda, baking powder, oats, and salt together. Set aside.

In a large bowl mix the butter, sugars, egg white, and vanilla.

Add dry ingredients to the wet ingredients. Mix well. Stir in chocolate bits.

Drop batter into a prepared mini muffin.

Bake 10-12 minutes until slightly golden. Let sit for 1-2 minutes. Run a knife around each cookie bite/mini muffin. Remove from pan and cool on a wire rack.

* Oats are optional

Gluten Free Cheesy Potatoes!

2011-08-01T23:09:00.000-04:00

So just a quick little note today-

Our "little" furry boy has been helping me pick out new recipes for the next menu plan. Soon, we'll have some new gluten free meals to share with you!

Charlie "helping" me pick out the menu for the week.

I'm just starting to learn about the various types of flours. I can't even begin to name all the alternatives to wheat flours. Today, I learned how to take whole rice and turn it into rice flour. My mom was able to find some other flours (tapioca, soy, and potato) for me to try out as well. When I find I good all-purpose blend I will be sure to post it. I've got a few that I'm excited to play with.

In other fun food news- I was very excited to see that Idahoan flavored potato pouches are gluten free! It's been very difficult to find cheese flavored sides (one of Jon's favorite things) that don't have wheat in them. Or when I do find them, they are horrendously expensive. But these little pouches with 4 servings in them cost a cool 89 cents. My budget can handle that :)

YAY! Cheesy potatoes that are gf and taste great.

And our final note of the night- Jon and I had a great time at the Sun's game for my mom's birthday this weekend. They even played an extra inning for her! AND they won. How cool is that?

Here's to you and your culinary adventures, friends. Cheers!

Flour vs corn starch

2011-07-28T20:09:00.000-04:00

So I am still very new to cooking gluten free. I still have a whole lot of questions and even more things to learn.

Tonight I was trying to adapt this chicken and broccoli recipe for the stove top. I got to the section about adding flour to thicken the milk. My first thought? "Well, that's not going to work." I've used corn starch to thicken many sauces and gravies over the years so I figured it was a good solution. The problem? I didn't know how much starch to use vs. flour.

The box had this handy little table that showed 1 TBS of corn starch is equal to 2 TBS of all- purpose flour. Well if that wasn't super handy!

So I made the substitution. Verdict? The dish turned out creamy and and perfectly thickened.

Just thought I'd share this little lesson :)

Here's to you and your culinary adventures, friends. Cheers!

Pork Fried Rice!

2011-07-26T19:12:00.002-04:00

Jon loves pork fried rice. He always has it when we go out to eat at a Chinese buffet. I have been searching for a recipe that tastes restaurant fried rice without all the calories and msg. After several years of trial and error, I finally found it!

Jon said it was the closest recipe we've tried. It was really good. I think the combination of bacon and pork really was what made it work. I used diced leftover honey-hoisin pork chop meat and Oscar Mayer real bacon pieces.

Here's to you and your culinary adventures, friends. Cheers!

Pork Fried Rice
Makes 4 main course servings

1-2 TBS oil
2 eggs or 1/2 cup egg beaters
4 TBS soy sauce
2 cloves garlic, minced
1/2 small red onion, diced
4 oz cooked pork, diced small
4 oz cooked bacon, crumbled
2 large carrots, shredded
2 cups cooked rice
2 TBS rice vinegar
black pepper to taste
2 thinly sliced scallions, greens only (optional)

Mix together 1TBS of soy sauce with the eggs and beat well. Heat 1TBS of oil in a large skillet or wok. Add egg to pan and soft scramble (Do not over cook the eggs. Pull them out of the pan still slightly under done).You will be adding this back to the pan later on. Set aside.

Add the diced pork and bacon to the pan. Fry until warm and crispy.Remove from pan.

Drain off all but about a tablespoon of fat. If you are using a lean mean you will not have any fat to drain off. Add remaining 1 TBS of oil if needed. Add garlic, carrot, onion, and rice and cook for 3-4 minutes or until vegetables are tender and rice is starting to brown.

Return the egg and meat to the pan along with the remaining soy sauce and the rice vinegar. Mix well. Let cook for 2-3 minutes more. Season with pepper to taste. Garnish with scallions.

Turkey Club Quesadillas

2011-07-24T16:24:00.000-04:00

When we go out to eat (which is incredibly rare) I like to get a turkey club sandwich. It's got turkey, bacon, cheese, lettuce, tomato, and mayo. Usually it's served on a thick sliced bread like a good sturdy sour dough. Yum....

I was really craving one of these sandwiches the other day, so I did what I've done with most of my sandwiches for the moment(until I find a suitable gf bread recipe)- I made it into a quesadilla :)

It hit the spot. All the flavor of the original, but gluten free for my little kidneys.

The recipe is more of a guideline than an actual recipe. But I wanted to share it with you anyway.

Here's to you and your culinary adventures, friends. Cheers!

Turkey Club Quesadilla

2 corn tortillas
shredded pepper jack cheese (any cheese you like will work)
shaved turkey breast lunch meat
cooked and crumbled bacon
diced tomato
shredded lettuce
mayo

Toast your tortillas in a dry pan or under a broiler until just golden and slightly crunchy.

Sprinkle cheese over one tortilla and melt either in microwave or under the broiler.

Sprinkle bacon, tomato, and lettuce over the cheese. Top with turkey.

Spread a thin layer or mayo on the remaining toasted tortilla. Place mayo side down on the turkey. Cut into 6 wedges and enjoy.

Taco Seasoning

2011-07-23T20:25:00.000-04:00

I like making my own seasoning mixes. I get to control what goes in them (flavor) and what doesn't (sodium). One of my favorite blends is my taco seasoning.

One of our top ways to use it(other than ground beef tacos of course) is a dry rub on chicken. Just sprinkle the meat liberally with seasoning, grill until done and enjoy. Super easy.

Here's to you and your culinary adventures, friends. Cheers!

Dry Taco Seasoning Mix

3 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp dry oregano, crushed
1/2 tsp paprika
1 1/4 tsp cumin
1/2 tsp brown sugar
1/2 tsp beef bouillon granules
salt and pepper to taste

Combine all well and store in a zip top bag.

To use for ground meat tacos:

In a large skillet, brown 1 lb of ground beef or turkey and 1/2 onion, chopped.

Add 1 small can tomato sauce and the seasoning mix. Add 1/4 cup water. Stir to combine. Simmer until thickened.

Flourless Peanutbutter Cookies

2011-07-22T17:18:00.000-04:00

Who loves peanut butter cookies?! I do! Ok, let's be honest. I like most cookies. But I've always been a sucker for the basic peanut butter cookie with its little cross hatch design on the top and crystals of sugar shimmering around the golden edges. It's so unassuming and yet packs so much flavor.

I found a recipe for flourless peanut butter cookies and decided I had to try them.Of course I had to tweak the recipe, because I can't help myself...

They turned out so good! They taste just as good as traditional peanut butter cookies.

Here's to you and your culinary adventures, friends. Cheers!

Flourless Peanut Butter Cookies
Makes about 16 cookies

1/2 cup creamy peanut butter
1/3 cup packed brown sugar
1 egg white
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla

white sugar for rolling

Cream together the sugar and peanut butter. Add remaining ingredients. Combine well.

Preheat oven to 350.

Take a piece of dough about the size of a walnut and form it into a ball. Roll the ball in the white sugar to coat. Place on a cookie sheet lined with foil. Using a fork, gently press the cookie to flatten slightly.

Bake 10 minutes until the edges are lightly golden and cookies are puffy.

Remove from oven, cool 2 minutes before transferring to a wire rack to cool completely.

Wheat Free Update/ Lemon Buddies

2011-07-21T20:01:00.002-04:00

So. It's been 21 days since I went wheat free to help alleviate my chronic kidney stones and kidney pain. Here's what I know-

1. I haven't felt this good in years. Probably since before my first surgery to remove some large stones that were stuck in my ureters about 6 years ago.Subsequent surgeries left a lot of scar tissue and inflammation in my ureters. (Inflammation that I aggravated, unknowingly, by ingesting wheat)

2. I don't miss gluten filled foods the way I thought I would. I have always been a pasta and bread sort of girl. So I was very sad that I would have to do without. BUT there are great companies like Heartland who make products like this:

GF pasta that actually tastes so good Jon-boy didn't even know the difference!

As for the bread, well I haven't tackled that one yet. The little blocks of "bread" I see in the supermarket scare me to death. I mean have you looked at it? It's a tiny brick. For all I know it was a brick that was spray painted to look like bread! Don't get me wrong, I am sure that there are some great products out there, but I don't want to pay $7 for that tiny little thing I don't even know if I will like. There are many gf bloggers (like Lynn) who have bread recipes that look like bread. Fluffy, white, homemade bread. I intend to give them a go and see what I can do.

In the meantime, though, I have developed a liking for white corn tortillas. They make a great sandwich wrap, both sweet (like jelly sammys) and savory (ham and cheese anyone?)

3. I have found that my body functions so much more efficiently when not trying to process wheat. Cutting out wheat meant also cutting almost all processed junk that I really liked (ramen noodles, Little Debbie snacks, and desserts) I've even managed to slim down a little bit as a result. I've lost enough "extra padding" that I was willing to cut my long hair off and donate it(What? No one wants to look like a fat toddler with a bad haircut. Sometimes when I have short hair that's how I feel! Don't judge me LOL). I love the way this cut turned out :)

4. As a cook with a fair amount of experience under my apron, I find new recipes and techniques less daunting. I was petrified when I first read my list of foods I was supposed to avoid. All I could see for a few days was "bad" food. It was difficult for me to see past that list and explore all the foods I could enjoy. Now, I embrace the challenges. I get to seek out new ingredients and culinary adventures.

5. You gotta shop around (the store). My frugal nature sometimes makes shopping a HUGE challenge. Gluten free foods that are marketed specifically as gf tend to be more expensive. That's the nature of the beast, you get to pay extra for companies to print on the package "a naturally gluten free product". But I've found that good, thorough label reading lets me find foods that are gf without the high price tag. I am blessed that I don't have to worry so much about cross contamination. I can eat foods that are processed in facilities that process wheat, dairy, and nuts. I shop the entire store reading labels as I go (just because a product doesn't say it's gf, doesn't mean it isn't. You just have to read the ingredients.) So even though it takes us longer to get through the store that it used to, it's worth it in the long run both financially and health-wise.

6. And finally, my sweet husband is very supportive. He tries not to bring a lot of the non-safe foods home that I like. He helps me find alternative foods for those I shouldn't eat anymore. And when I prepare a new dish he always gives it a go. (In the game of give and take I try to make things that are familiar to him. Example- We'll have grilled pork chops with a new side dish.)

So, friends, that's the wheat free update. I will leave you with a yummy little treat recipe for Lemon Buddies. My dad makes half the batch with lemon and half the batch with lime. Then, he mixes them together for lemon-lime buddies. Yum!

Here's to you and your culinary adventures, friends. Cheers!

Lemon Buddies
160 calories per 1/2 cup serving

9 cups Rice or Corn Chex cereal

1 ¼ cups white vanilla baking chips

¼ cup butter or margarine

4 tsp grated lemon peel

2 TBS fresh lemon juice

2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container in the freezer. Best when served cold directly from the freezer.

Coriander Salmon

2011-07-16T23:53:00.000-04:00

I'm a Midwest girl. Minnesota born and raised in fact. That means lots of fishing.

I know I've talked about this previously, but I ~~like~~ love fishing. And, I enjoy eating fish on occasion.My favorite fish remains fresh walleye, lightly buttered and seasoned, grilled over charcoal with crab-apple leaves/green branches adding a beautiful sweet smoky flavor.

I have prepared freshwater fish like northern pike, sunnies, and bluegills many ways over the years. I adore a good smoked fish (trout or salmon) while sitting next to a campfire along the North Shore of Lake Superior.

About 5 years ago I started preparing other fish. We started experimenting with catfish(best cut into bite sized pieces, breaded in cornmeal and pan fried), tilapia (best all around fish for us- we like it grilled in foil packets), grouper(Jon-boy's favorite), and fresh salmon. There have been others as well, but those are the few that seem to have stuck around.

We were at Publix grabbing a few items the other night when Jon saw the Apron's Simple Meals booth. They make samples of real food. Not just a hot dog cut up or bite of cardboard pizza, real honest to goodness food. I went on my way to pick up what we needed and noticed Jon was no longer with me. He had stopped to get himself a sample. I was surprised when he came to me and said "You have to try this salmon. And make sure you eat it with the salad, it's really good!" So I tried it. I must say, I was impressed. Enough to put it on our menu and share it with you.

It's super easy to make and only took about 20 minutes. I loved that it was refreshing and filling without feeling heavy, a great summer dish.

Here's to you and your culinary adventures, friends. Cheers!

Pan Seared Coriander Salmon
Serves 4

3 TBS ground coriander*
1 tsp kosher salt
1 tsp pepper
4 salmon fillets, about 1 1/2 lbs total
2 TBS olive oil

Preheat large sauté pan on medium-high 2–3 minutes. Combine coriander, salt, and pepper; then coat both sides of fish.

Place oil in pan, then add fish; cook 3–4 minutes on each side or until 145°F and fish flakes easily. May be served over Chickpea Salad (recipe below)

* If you can't find coriander, substitute ground cumin.

Chickpea Salad
Serves 4

1/2 cup canned quartered artichokes, finely chopped
1/4 cup red onion, finely chopped
1 bag baby arugula leaves (4–5 oz)
1/2 cup canned chickpeas (garbanzos), drained and rinsed
3 TBS red wine vinegar
1/3 cup olive oil
1/4 tsp kosher salt
1/8 tsp pepper

Combine arugula, chickpeas, onions, and artichokes.

Whisk vinegar, oil, salt, and pepper until blended; add to salad. Toss and serve.

Green Bean & Bacon Salad

2011-07-15T17:05:00.001-04:00

Last night Jon and I had grilled stuffed burgers (beautifully seasoned ground beef filled with either Velveeta cheese or laughing cow cheese grilled to perfection) with this green bean salad. I was amazed that Jon gave the beans a 9 on our scale of 1-10. I shouldn't have been surprised though, that man loves both bacon and green beans.

The salad reminded us of the green beans we used to get at a local Chinese joint, only with the bonus of bacon :) I garnished ours with a little bit of slivered almonds. They were delicious.

What sorts of non-starch sides do you prepare for your family?

Here's to you and your culinary adventures, friends. Cheers!

Green Bean & Bacon Salad
Serves 6
85 calories per

2 pounds green beans, trimmed
3 bacon slices*
2 tablespoons finely chopped shallots
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper

Cook beans in boiling, salted water 5 minutes. Drain and plunge beans into salted ice water; drain. Place beans in a large bowl.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallots to drippings in pan; cook 1 1/2 minutes, stirring frequently. Add vinegar; cook 30 seconds, scraping pan to loosen browned bits. Drizzle mixture over beans.

Combine honey, mustard, pepper, and salt to taste, stirring with a whisk. Pour over green bean mixture; toss to coat. Sprinkle with crumbled bacon.

* I used 3 heaping TBS Oscar Meyer real bacon pieces. Crisp them up in the pan. Remove and drain on paper towel. Add a tsp or so of butter to the pan to cook your shallots.

Kar's Apple Salad

2011-07-10T21:20:00.001-04:00

My best friend, Karlin, taught me how to make a Snickers apple salad in high school. It remains a tasty favorite of mine. Whenever I make it I am reminded her :)

Me and Kar circa 2008

There are only 4 ingredients, and you probably have them all in your pantry/fridge right now. This salad always does well at potlucks. Like so many white colored foods, it doesn't photograph well, but trust me, it's delicious.

Here's to you and your culinary adventures, friends.

Kar's Snickers & Apple Salad

3 large gala apples,cored, peeled, and diced
2-3 full sized snickers bars, chopped*
1 small package vanilla pudding powder (I use sugar free)
8 oz light whip topping

Mix together the whip topping and dry pudding mix.

Add in the apples and snickers. Stir to coat well.

Serve well chilled.

* Snickers bars can be replaced with Butterfinger bars.

Latest and Greatest

2011-07-09T20:17:00.000-04:00

Well, I realized the other day I haven't done a good update blog in a little while. So, here it is :)

For the 4th of July(on the 3rd of July), we went to Mom and Dad's church celebration. There were games, a bounce house, food, and music. It was a wonderful way to spend the evening.

Here are a few photos of us playing horseshoes. It was my first time. When Jon explained it was the same principles as bowling, I knew I was in trouble. And guess what, I throw my horseshoes slightly to the left, just like I do when I bowl...

Mom and her horseshoes

Jon wouldn't leave until he got a ringer. Good thing he's good at horseshoes!

We didn't attend the fireworks this year. The island we want to see them from didn't hold the fireworks this year since they are doing construction (they are building a new convention center). So we watched the fireworks on TV. Next year though, I will not be denied live fireworks on the beach, over looking the ocean. :)

A new challenge has been added to my crazy little life. My nutritionist gave me a very long list of foods I am supposed to avoid to reduce my chronic kidney stones. My biggest kidney offender- wheat. Yep, wheat.I had no idea how many of the foods I love contain wheat.Seriously, read your labels for a day or two. You will be amazed at how much wheat you eat without even realizing it.

Two other things I am supposed to avoid- all varieties of potatoes and chocolate. *Sigh* I love them both so much. But, if it means less kidney stones, I will say adieu. And, it's not that I can't ever partake in these foods, they simply need to be a treat.

I've been eating wheat free and following my list of approved foods. I can't even begin to explain how happy my kidneys are. My sweet husband has been incredibly supportive through out this dietary change.So, we'll see how this goes. If you have any tips or yummy recipes feel free to share them with me :)

We finally had a beautiful thunderstorm today! I am pretty sure that there is some invisible bubble over the city I live in. All around us it rains. (Or so the radar claims) But it seldom gets over the interstate and into my backyard. But today, God blessed us with a wonderful downpour, complete with thunder and lightening. It was music to my ears.

Other than that, it's been pretty quiet around here. Hope you are having a delightful summer, all!

Here's to you and your culinary adventures, friends. Cheers!

Buckeye Bars

2011-07-04T19:36:00.001-04:00

HAPPY 4th OF JULY!

I have had a ton of hits on my post about my dad's peanut butter buckeyes. So, when I found a similar recipe in bar form, I had to try it.

I made a pan up and brought them to a church potluck. They flew off the plate.

When I went to retrieve my dish, someone in the kitchen asked what the plate looked like. I started to say it was a square dish, but I was immediately cut off by the entire kitchen staff who said "The one with the peanut butter chocolate bars?!"

I got excellent reviews for these little bars of happiness. And now, I pass the love along to you. :)

Here's to you and your culinary adventures, friends. Cheers!

Peanut Butter Bars
Makes one 9x13 pan

1 1/2 cups crushed graham cracker crumbs (just over one pack)
3 1/2 cups powdered sugar
1 1/2 cups creamy or chunky peanut butter
1 cup (2 sticks) butter, melted
12oz milk chocolate chips

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a foiled lined 9×13 pan. Refrigerate for 20 minutes until firm.

Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly.

Chill in the fridge just until chocolate is just set and then cut into bars. Use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Super Potato Salad

2011-06-29T23:20:00.004-04:00

I had the best potato salad I have ever had in my entire life last night. And you know what, the leftovers were even better. This recipe is crazy good!

Photo from kraftrecipes.com

So, all I really have to say is... make this. Today. (Then wait and eat it tomorrow if you can stand to wait that long)

Here's to you and your culinary adventures, friends. Cheers!

Bacon, Ranch, Potato Salad*
Makes 7 servings (1/2 cup each)
160 calories per

1 1/2 lb. small red potatoes, quartered

1/4 cup miracle whip or olive oil mayo

1/8 cup ranch dressing

3 TBS (heaping) Oscar Meyer Real bacon bits, crisped in the microwave and cooled to room temperature OR 3 strips bacon, cooked, crumbled and cooled.

1/2 cup (2 oz) shredded cheddar cheese

2 green onions, thinly sliced or onion powder to taste

salt and pepper to taste

Place potatoes in a medium sized pot. Add water just to cover the potatoes; cover with lid. Simmer 13-15 minutes, until potatoes are just fork tender; drain. Place in large bowl. Cover loosely with a clean towel.

Refrigerate potatoes for 1 hour or until completely cooled.

Mix mayo and dressing. Add to potatoes with remaining ingredients; mix lightly.Chill well for at least an hour. Overnight is best.

Helpful hint from Kraft:

When cooking potatoes for a potato salad, remember that the potatoes will continue to cook even after you have drained them. As soon as the cooked potatoes are fork tender, drain them, then run them under cold water to quickly cool them. When in doubt, it is better to undercook the potatoes rather than overcooking them.

* This recipe came to me in an email from kraftrecipes.com and is called "steakhouse potato salad."

Momma's VBS Carmel Corn

2011-06-26T12:10:00.000-04:00

My mom and dad just wrapped up another year of Vacation Bible School at their church. Dad did music and choreography with the kiddos while Mom and her crew fed the small army each day. One of the snack items they made was carmel corn. (Well, technically it was supposed to be like Cracker Jack, but some of the children had peanut allergies so they were omitted)

Mom gifted us with a sample of her carmel-y corn and I just had to have the recipe.

Today, I will share with you how to take 3 bags of microwave popcorn and turn them into a sweet, crunchy treat.

3 bags of popped microwave popcorn

1 thunderstorm + 1 good book + 1 bowl of carmel corn = a great night in

A word of caution: this recipe is 100% dangerous to anyone on a diet. Don't say I didn't warn you... ;)

VBS Carmel Corn
24 (1-1/4 cup) servings

30 cups popped popcorn (3 3oz microwave bags)
2 cups brown sugar
½ cup dark corn syrup
1 cup (2 sticks) margarine
½ tsp baking soda
1 tsp vanilla extract
Cooking spray

Preheat oven to 250 degrees.

Use cooking spray on anything the wet caramel will touch. (Makes for easier cleanup later.)
Pop each bag of popcorn. Place the popped corn into a roaster pan, removing unpopped kernals*.

In a large, deep saucepan combine brown sugar, corn syrup, and margarine. Bring to a boil over medium
heat, stirring to blend. When the mixture begins to boil, boil 5 minutes, stirring constantly.

Remove from heat and stir in the baking soda and vanilla. The mixture will be light and foamy.
Immediately pour caramel over the popcorn and gently stir to coat. Don’t worry too much about getting all the popcorn coated.

If baking in the roaster: Bake uncovered for 1 hour, carefully stirring every 15 minutes.

If baking on the two baking sheets: Divide the popcorn between the two baking sheets. Bake
for 45 minutes, carefully stirring every 15 minutes.

Line a table or counter with waxed paper. Dump the popcorn onto the wax paper and separate pieces as needed. Allow to cool completely, then store in airtight bags. (I just returned mine to the roaster, covered with a layer of foil and put the lid back on. The foil was to ensure it was airtight due to living in a humid climate)

* If you don't remove the kernels you run the risk of breaking a tooth. Take the time and remove them please.

Crock Pot Beef Sammy

2011-06-24T20:15:00.000-04:00

Raise your hand if you love your crock pot! ( Entire arm raised way up and waving around for this girl, you know, like the eager elementary school child who really wants the teacher to call on them)

I found a recipe for crock pot beef sammys in one of my busy cook recipes a few weeks ago. Then, I came across it again over at Our Best Bites. (These girls rock in the kitchen!) I figured it was time to give it a try.

Oh my goodness. I should have known they were going to fabulous. Beef, cheese, banana peppers, and bread- I see nothing bad about this. :)

I didn't follow either of the recipes exactly, but I used them as a basic guideline. The sandwiches turned out fantastic. And, the best part was I didn't have to turn the oven on! You gotta love that when the heat index is 112. We served a chilled pasta salad for a side dish. Super easy, minimal effort. It was a great meal.

Before I post the recipe, I wanted to share a few photos with you:

The first is of Charlie, hanging out on the back patio. He is only allowed to play outside when there is little to no smoke.

Next is a picture of a little orange kitty who has adopted our subdivision. She is very people friendly. I think Charlie wants to be her boyfriend, she's the only cat he doesn't try to run off "his" property. My mom decided she looks very sassy, so that is what I will call her from now on :) She's a tiny little thing with giant paws and a big fluffy tail.

The last photo I am sharing today is of the smoke in my backyard. There are still several wild fires across the state (We praise God that we are safe and just have to deal with smoke and ash as the wind carries it to us) This particular day it was very thick, the air was heavy with humidity and the smoke just seemed to weigh everything down. And then, a few hours later, the skies were clear.

They say that when fires are named (several of those currently burning have been named), the only way to fully extinguish them is to have tropical weather that also has a name. It's been so dry here and there is no significant weather on the way. But, the rain that fell on my roof last night was a sweet blessing from God. I sat and listened as the water pounded the concrete slab, praising God for his goodness.

Mr. Handsome pants out on the patio

Little Miss Sassy Pants

Smoke rolls in from wild fires around the state.

Here's to you and your culinary adventures, friends. Cheers!

Crock Pot Beef Sammy
Makes 7-10 sandwiches

2 TBS oil
2 lb. beef roast
3 cloves garlic, minced
1/2 cup diced onion
1/2 jar sliced mild (sweet) banana peppers, undrained
garlic salt
pepper

hard rolls or Ciabatta buns
sliced provolone cheese

Heat oil in a skillet over high heat. Season meat with garlic salt and pepper.

When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.

Meanwhile, place onion and garlic on the bottom of the crock pot.

Transfer the roast to a slow cooker. Pour the peppers and their juices over the roast. Cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours.

For sandwiches, slice the rolls and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted.(Toasting is optional)

Serve.

Shower Curtain!

2011-06-19T20:14:00.000-04:00

Ok kiddos- as you know, I work in a craft store. I love my job. And, I love the perks that come with it. Take today for example. While I was working, I came across some vinyl cutouts that were on clearance, for $1.99. My first thought was- "Seriously?!" Um, I can totally spend $1.99 on some new bathroom decor.

Look at the fun I had for $1.99-

Boring blank shower curtain

Super fun decorated shower curtain!

The best part? It ties in with our sand dollar collection that adorns the wall. (Shhh...Don't tell Jon I'm slowly taking over his "man cave" bathroom/guest bathroom)

Here's to you and your culinary(and crafting) adventures, friends. Cheers!

Sausage and Corn Frittata

2011-06-15T23:00:00.002-04:00

Things have been crazy around this house lately. Cr-a-z-y. Between work, family, being sick, and battling ants, I've been a little on the slow side when it comes to posting. I do hope to get back to blogging more soon.

Let me just say- no one warned me about the bajillions of ants that inhabit the south. And yes, I am pretty sure that is a real statistic... Since much of the soil here seems to be sand, the ants love it. And, they really enjoy trying to squeeze into my house through even the tiniest, tiniest, most indistinguishable pinholes they can find. It's been an ongoing battle. People assure me it's not my fault (my kitchen and house are spotless) the little buggers will try to find some water and food, particularly when there is a big drought. So, until the rains come, I will just keep washing the ants down the drain. Sigh. Can someone send some rain my way please?

Because I need to eat to keep my warrior-like strength for doing battle (LOL) I decided to try a new cooking light recipe. I settled on a 5 ingredient frittata dish. Doesn't it look delicious?

It was just what we were looking for. I served it with toast and orange juice. A complete breakfast for supper. :)

Here's to you and your culinary adventures, friends. Cheers!

Smoked Sausage & Corn Frittata
Serves 4
174 calories per serving

Cooking spray
4 ounces smoked turkey sausage, quartered lengthwise and diced
1 1/2 cups frozen shoepeg white corn, thawed
1 large egg plus 4 large egg whites
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese*
1/4-1/2 tsp dry thyme

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage; sauté 4 minutes or until browned. Stir in corn, reduce heat to medium-low.

Combine egg and egg whites in a small bowl; stir with a whisk. Drizzle evenly over sausage mixture. Cover and cook 8 minutes or until almost set.

Remove pan from heat; sprinkle evenly with cheese and herbs. Cover and let stand 2 minutes.Cut into wedges.

* I used smoked gouda cheese in place of the cheddar

68 years of love

2011-06-15T22:21:00.000-04:00

March 2010- Grandma Holecek went home to be with her Lord and Savior, Jesus Christ. When she left, her soul mate remained here on earth. His love for her never stopped, not even for a split second.

Monday June 6th, 2011- Grandpa left us to join his wife in heaven. How fitting that they would spend their 68th wedding anniversary (June 12, 1943) together again.

Jon and I went to join our family in celebrating the love and life of these two individuals.

Jon and his mom, Linda

Jon and I

Linda, Jon, and his Aunt Sandi

Welcome home.

Until we meet again-

In celebration of life

2011-06-06T22:16:00.001-04:00

A fond farewell


Jon, Me, Grandma and Grandpa Holecek. January 2010

Perhaps they are not the stars, but rather openings in Heaven where the love of our lost ones pours through and shines down upon us to let us know they are happy.

- Unknown

Triple Chocolate Crispy Bars

2011-06-06T21:53:00.001-04:00

I love chocolate. LOVE.

I also enjoy rice crispy bars.

So when I saw the new chocolate royale marshmallows by Kraft, it was a done deal. It must have been written all over my face because Jon said "you just got an idea didn't you." Oh yes friends, I got an idea all right.

Triple chocolate rice crispy bars. They turned out so good. Jon insisted that I share the recipe.

Here's to you and your culinary adventures, friends. Cheers!

Triple Chocolate Rice Crispy Bars

3 TBS margarine or butter
1 bag chocolate royale marshmallows
8 cups chocolate rice crispy cereal (we used Cocoa Pebbles)
6 oz (about half a package) white or milk chocolate chips

Melt butter in a large bowl in the microwave. Add marshmallows. Stir to coat.

Melt the marshmallows using the DEFROST option. (seriously, it makes a huge difference) Once the marshmallows are all puffed up and soft, give them a quick stir. Add cereal and stir to mix well.

Spray a 9x13 pan with cooking spray. Transfer the cereal mixture to the pan. Spray your fingers with cooking spray. Press the cereal into an even layer. Allow to cool slightly.

Meanwhile, pour chips into a glass bowl. Microwave in 30 second intervals, stir well each time to melt evenly. Pour melted chocolate over the cereal bars. Using a spatula, spread the chocolate evenly.

Refrigerate until firm. Remove from fridge and cut into bars. To store keep covered at room temperature.

Bo-ld peanuts

2011-06-03T15:57:00.003-04:00

I say bo-ld because that's the way southerners say it. They drop the "i" in boiled.

When I visited southern GA years ago we stopped at a roadside stand and tasted boiled peanuts. I thought they were the nastiest thing I have ever had the displeasure of putting in my mouth. They were mushy and they were warm- it was like eating peanut flavored mashed potatoes. I vowed to never, ever try them again.

Fast forward to last week when my grandma was here.

In fact- here's a picture of my gram, my mom, and me :)

She wanted to have some boiled peanuts while she was here. So we stopped at a little roadside stand and bought raw aka green peanuts.

Um, I wasn't really interested in peanuts at the time... so enjoy some other fresh local produce:

Watermelon

This particular stand had several hand painted chalk boards for each item they sold.

Vine ripe GA tomatoes. Aren't they pretty? Pretty tasty :)

Mom and Dad went home and the peanuts went into the fridge. A few days later we remembered we were going to make boiled peanuts. It was late and they take a few hours. Gram decided to be in charge of turning the peanuts off and drain them when they were done.

I arrived early the next morning since we were going to Florida to meet up with my aunt, uncle, and cousins. I must have been tremendously hungry because I snatched a peanut up off the counter, cracked the shell and slurped out the nuts. (I'm told the proper way to eat them is indeed, to slurp the nut out of the shell) And you know what, I liked it. A lot. Mom even sent some home with me! Yummy. (So much for never ever trying them again LOL.)

Here are a few other highlights from the weekend:

A striped sea anemone my mom found on our beach walk. When we'd touch it, the anemone would ball up tightly to protect itself. It was beyond cool. Great fun find, Mom!

Me and my cousin Raquel. I'm so excited she's home from college for the summer!

Ok, I know it's sideways, blogger is being difficult- anywho, I don't recall this particular Dick and Jane title!

I told Jon he couldn't make his angry face, my dad cracked up. I LOVE this picture of the two of them :) Click the picture to see the full sized version- it's super fun.

Best. Memorial Day weekend. ever.

Here's to you and your culinary adventures, friends. Cheers!

Boiled Peanuts

2 lbs raw green peanuts in the shell, washed well

· ½ cup salt

Add water three times the depth of peanuts in the pot

Place washed peanuts(still in the shells) in a pot with water and salt. Weight down the peanuts with a heavy plate if desired. Boil 2-1/2 to 3 hours, stirring occasionally, adding water as necessary.

If peanuts are cooked through but not salty enough, remove pot from heat and let peanuts sit in the brine. Recheck for saltiness every 20 minutes.

Drain well.

Store in covered container in the refrigerator.

To eat- Reheat peanuts for a few seconds in the microwave. Crack and split the shells open. Slurp the nuts right out of the shell.

* You can freeze cooked, boiled peanuts. Thaw and reheat in the microwave for a tasty treat.

Quick & Easy Sloppy Joes

2011-05-29T12:24:00.000-04:00

I have made sloppy joes for years.They are super easy, inexpensive, and a huge crowd pleaser.

I am known for being picky when it comes to sloppy joes. I don't care for Manwich because A. it has a thick layer of fat on the top and B. it's way too sweet for me. And while I enjoy bell peppers, they have no place in my sloppy joes. I think they tend to take over the flavor of the meat and sauce.

When I was in high school I went to a friends house. We were filming a project for Sunday school. It got to be lunch time and there were a lot of us to feed. My friend was making sloppy joes for everyone. I wanted to know what was going into the mix so I hung out in the kitchen. I was very surprised at what I saw- ground beef, chicken gumbo soup, mustard, and ketchup.That was all. I had no idea how this was going to make sloppy joes.(I really only knew sloppy joes to be very tomato-y and super rich via school lunches) I tried a sandwich anyway.

It was the best sloppy joe I had ever had. I asked for the recipe and that was that. It's the only way I make sloppy joes.

I get asked for the recipe whenever I make them. People can't believe how simple they are.

Try them, you'll fall in love with a childhood classic all over again. :)

Here's to you and your culinary adventures, friends. Cheers!

Sloppy Joe Meat Mix
110 calories per serving
8 servings

1 can light chicken gumbo soup
1/2-2/3 soup can water
1 lb extra lean ground beef
2 TBS ketchup
1 TBS mustard
light sprinkle of brown sugar (scant 1/2 tsp)
salt and pepper to taste
Optional: 1/3 cup diced onion, 2 cloves minced garlic

Brown beef (along with onion & garlic if using) in a deep skillet. Season with salt and pepper.

Stir in condensed soup, water, ketchup, mustard, and brown sugar. Bring to a simmer over medium heat.

Simmer, uncovered, for 20-25 minutes stirring occasionally until mixture is thickened.

Serve on buns or with ripple potato chips.

Gram's Carrot Cake

2011-05-23T12:13:00.002-04:00

I have been thinking about my Grandma S's carrot cake for a solid week now. It's the best carrot cake I've ever had.

Both of my grandma's are great cooks and bakers. I am always very happy to have family recipes to add to my own collection. :)

Through the magic of facebook, one of my aunts was kind enough to send me the recipe.Thank you Carla!

So, let me share with you how we turn these carrots:

into this batter:

And finally- into this amazing cake:

Here's to you and your culinary adventures, friends. Cheers!

Gram's Carrot Cake

Makes 12-16 servings

1 cup white sugar

2 eggs or 1/2 cup egg beaters

1/2 cup + 2 TBS oil

1 cup flour

1/4 tsp salt

1 tsp soda

1 1/2 tsp cinnamon

1 1/2 cups ground carrots

Mix sugar and eggs together.

Add oil. Stir until well incorporated.

Stir in flour, salt, soda, and cinnamon. Mix until mostly combined.

Add carrots. Stir until just combined.

Pour into a prepared 9x9 cake pan. Bake at 325 for 30-40 minutes (until a toothpick inserted into the center comes out clean. )

Allow to cool completely.

Frost with cream cheese frosting.

Cream Cheese Frosting:

1- 1 1/2 cups powdered sugar

4oz cream cheese

1/2 stick butter

3/4 tsp vanilla

Cream the cream cheese then stir in sugar and butter, add vanilla, mix well.

Home Fries

2011-05-19T17:20:00.005-04:00

Jon is a meat and potatoes boy. He has been as long as I've known him.

His mom used to make broiled chicken wings. Jon and his brothers LOVED them. So much so that at one point I had to write to his mom (she lives overseas for work) and ask her for her recipe. After a test run, I had to teach Jon and his brothers how to make them since their momma can't just whip up a batch for them. (Well, she could, but they'd be really cold by the time they arrived).

Sometimes, when things have been stressful or if he's feeling lonesome for his family I make up a batch of his mom's wings.

I'd love to share her recipe with you, but he told me no sharing Mom's secret recipe. (Same thing for her zucchini bread. Sorry kiddos). I am thankful his Mom shared her recipes with me. :)

So, instead, I will share my recipe for the home fries I often serve with the wings. It's another one of those recipes that is more of a guideline than an actual recipe so go ahead and play with it until you find the blend of spices you like.

Par boiled, then seasoned liberally, the fries are baked in the oven. We love them. They are so flavorful we usually don't dip them in anything. Once in a great while, we dip them in a garlic-mayo sauce. Tasty.

Here's to you and your culinary adventures, friends. Cheers!

Baked Home Fries
serves 2

About 140 calories per serving

2 medium potatoes
2 tsp olive oil
-dry mustard
-dry Italian seasoning
-garlic powder
-garlic salt
-pepper
-Jane's crazy mixed up salt

Wash potatoes and pat dry. Leave the skins on.

Using either a mandoline or a sharp knife slice the potatoes into sticks. If I use my mandoline I have an insert that cuts nice even sticks- I use about 1/4 inch thickness. If I hand slice them I make them just a hair larger.

Put potatoes in a pot of warm water. Lightly salt. Bring to a simmer. Cook potatoes about 3 minutes. Drain water. CAREFULLY pat fries dry.

Combine oil and potatoes in a medium-large bowl. Season liberally with spices of your choosing.

Preheat oven to 375 degrees.

Line a baking sheet with foil and spray liberally with cooking spray. Spread fries over the foil into a single layer.

Bake 15 minutes. Using a spatula, gently flip. Bake 15-20 minutes longer until tender and golden brown.

Asian Chicken Wraps

2011-05-12T19:35:00.000-04:00

Man alive, it feels like I haven't blogged in forever. It's been very busy around here lately.

Quick catch up:

Work is going very well. I continue to learn new things every day. This week was my first experience with inventory on such a large scale.(I've done inventory at other stores and businesses, but this was much more complex than anything I've done before) It actually involved another company coming in to do the counts. There is a lot more to the process than I ever imagined.

Summer has arrived in all her glory to the south. That means many things- strong thunderstorms that erupt out of nowhere, fresh fruits and veggies ever where you look, playing on the beach in the sun, and wild fires.

The current wild fire is over to the west of us in the Okefenokee Swamp. If you are a regular reader you may recall I went to the Okefenokee for my birthday. About two weeks ago lightening struck and ignited the fire in the swamp. Because of the dry conditions, over 150 square miles have burned thus far.

Here's a picture from one of the local newspapers:

My mom had mentioned that officials had wrapped the historic Chesser homestead and the other outlying buildings with reflective heat blankets. All I could picture was a giant roll of aluminum foil! :P I did a little looking and further research showed that the heat blankets were used in 2007 to save the homestead during the last major wild fire in the swamp. I think it's a pretty cool concept. Way to go science!

Thank you to the nearly 200 fire fighters who have been fighting the blaze!

As a result of the fire there has been a lot of smoke. We don't get a lot of it here, unless the wind shifts. My parents, who are further south than we are, get more of the smoke and ash from the winds. (They can keep it, the smoke stinks!) There have been a few days were visibility has been so limited you can't see from stop light to stop light. Parts of the interstate have been closed intermittently due to no visibility. Yesterday we had a little bit of ash falling from the sky. I had a moment of panic thinking it was snow flurries. Yea, it was 90 and sunny, but white stuff falling from the sky still equals snow in my head. Then, the wind shifts and it disappears. This can all happen in a matter of a few minutes.

Here's a satellite photo from NASA of the swamp:

It's been interesting to learn about these things as we go :)

I almost forgot one of the most exciting things:

My peach trees are getting heavy with fruit! So heavy in fact, I had to actually pull some of the fruit off and let the mini peaches ripen on my counter top. The young trees were so top heavy they were leaning over to the point they were nearly laying on the ground! I can't wait until later in the summer when the fruits are big and juicy :)

As the temperatures heat up, I start looking for refreshing suppers to serve. No-cook and grilled meals are our favorite in summer. I found a new Asian chicken wrap a few weeks ago and we were both really excited to try them. They were an instant favorite.

They are light, crisp, and refreshing. Delicious!

Here's to you and your culinary adventures, friends. Cheers!

Asian Chicken Wraps
Recipe modified from kraftrecipes.com

1/4 cup KRAFT Asian Toasted Sesame Dressing (plus additional for drizzling)
2 Tbsp. MIRACLE WHIP Dressing
4 cups pre-shredded coleslaw
2 cups chopped cooked chicken
1 large carrot, shredded
1 green onion, thinly sliced
Flour tortillas
pickled sweet banana peppers (optional)

In a large bowl, mix 1/4 cup dressing with 2 TBS miracle whip. Toss with slaw, chicken, onion, and carrot. Chill for about 30 minutes.

Spoon desired amount of filling into flour tortillas. Top with banana pepper slices if using. Drizzle with about 1/2- 3/4 tsp sesame dressing. Roll up and serve immediately.*

* Do not spoon filling in until you are ready to serve. If you do this early the tortillas will get overly soft and gummy.

Fun in the sun!

2011-05-04T21:17:00.003-04:00

For our anniversary, Jon and I went out to eat at a BBQ joint called Sonny's. After we had our fill of brisket, ribs, corn bread, coleslaw, and baked beans we needed a long walk. Off to the beach we went!

Here's how the conversation went after this first photo:

Jon:"Happy Anniversary!"
Me: " Yea, wait, why didn't you smile in the picture?"
Jon: " I did.... inside."
Me: "You are a total dork"

Needless to say I made him take a new one :)

We had a delightful time playing in the sand and walking along the water as the tide rolled back in.

There is always something different to see when you go to the ocean. This time there were a few shrimp boats out on the water, loads of dead jellyfish, and a whole heap of sea foam. The winds were pretty fierce as the sun started to set so bits and pieces of foam would break free and go shooting across the sand. (It reminded me of when a chunk of snow would escape on a windy day and go skittering across the snow banks, only I wasn't bundled up for fear of hypothermia!)

It was a wonderful way to celebrate our special bond.

Ok, moving on. ;)

One of our conversations on the beach led us to the topic of a little hole in the wall Chinese restaurant we used to go to with our friends back in MN. The restaurant had the best fried cream cheese wontons they called "cheese puffs." Jon and I have both had a hankering for them in recent weeks.

So, I decided it was time to make some of our own.

Jon took one bite. With a mouthful he gave his overwhelming approval. This is a huge deal. Jon is Mr. Manners. He won't talk with a mouthful, ever.

Keep in mind this is a really small batch (which is probably good because they aren't good for you because they are fried). But as a treat once every 6-9 months, it's ok to splurge a little bit. I won't tell on you, I promise.

Here's to you and your culinary adventures, friends. Cheers!

Cream Cheese Wontons
Makes about 10

3-4 TBS (heaping) light cream cheese
1 individually wrapped wedge laughing cow light garlic and herb cheese
1/2 green onion, minced
1 drop Worcestershire sauce (really, just a single drop)
black pepper taste
10 wonton skins
Olive oil to fry

Soften cream cheese and laughing cow cheese together in a microwave safe bowl for about 15-20 seconds. Mix well.

Stir in onion, Worcestershire sauce, and pepper.

Lay out the wonton skins in an assembly line. Place a dollop of filling in the middle of each wrapper. Wet two sides of the wrapper with a little water on your finger. Fold wonton over the filling, pressing to seal into a triangle.

In a medium sized pot, pour enough oil to just cover the bottom. Heat until oil starts to ripple slightly.

CAREFULLY lower 2 wontons into the oil. Flip once to evenly brown both sides. (This only takes about 35-40 seconds total). Remove from oil and drain well on paper towels.

Repeat with remaining wontons.

Serve warm with sweet and sour sauce.

May 3, 2008

2011-05-02T12:15:00.006-04:00

I take you to be my wife/husband, my partner in life, and my one true love.
I will cherish our friendship and love you today, tomorrow, and forever.
I will trust you and honor you.
I will laugh with you and cry with you.
I will love you faithfully and unconditionally.
Through the best and the worst, through the difficult and the easy,
Whatever life brings I will always be there.
As I have given you my hand to hold, so I give you my life to keep.

Happy anniversary sweetheart.

Easter Rolls

2011-04-25T19:41:00.007-04:00

Happy Belated Easter!

I hope your day was filled with joy and love as we celebrated the resurrection of Jesus Christ.

My parents came over for the day of fun and food.

I made cake balls. They were my first ever attempt. I have some new ideas/notes for the next time. And yes, there will definitely be a next time. Aren't they cute:

Strawberry cake, chocolate icing, dipped in colored white chocolate. So tasty.

Then we dyed Easter eggs. I love Jon's egg in the middle, it was just so perfect:

We did dye a dozen eggs, but we got hungry before the photos were taken ;) The eggs we ate were pink and purple. Sorry they missed the picture party...

Funny little tidbit for you- My dad used to dye eggs as a kid with his family. There were 5 boys in his family. So my mom asked him if he drew bombs and grenades on the eggs. He said "No, we weren't allowed to." And then, the light bulb turned on his head. He immediately created a grenade egg- drawing on the details then dyeing the egg a sort of olive color. It was all very comical.

In reality, most of our egg designs involve the cross, sayings like "He is risen", and pictures of the stone being rolled away from the empty tomb. But, there are always the fun designs such as egg grenades and metallic foiled eggs. :)

After much laughter and entertainment, we were hungry! So it was dinner time. We had ham, mashed potatoes, corn, cranberry relish, hard boiled eggs, and flaky dinner rolls. It was delicious!

The rolls reminded me of some bread my Grandma S. used to make. They were soft on the inside, but crusty on the outside. They had a hint of sweetness. It tasted a lot like her bread when it was toasted. Loved them.

I finished off the day by staying up WAY too late and watching The Passion of the Christ. I couldn't think of a more appropriate way to celebrate Easter. A vivid reminder of the pure love and compassion poured out from the Father for us, his children. It was a fabulous day.

I hope your Easter was fantastic.

Here's to you and your culinary adventures, friends. Cheers!

Flaky Dinner Rolls
160 calories per
Makes 1 dozen rolls

3 TBS sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Grilled Black Bean Quesadillas

2011-04-22T19:10:00.004-04:00

I don't know if you've caught on to my dirty little secret- I have been slowly incorporating more and more meatless supper nights into my menu.

I say it's a secret because my sweet husband only recently caught on.

It started out as a break from meat (I lack the ability to properly break down/digest animal protein) once in a while. Then I realized it was helping my budget out too. So, a few months ago it turned into a once a week deal. And now, it's my favorite night of the week!

Tonight we had grilled black bean quesadillas. So good.

I made these two ways- first, I made the taco seasoned black beans. Then, I divided the beans up into two batches. To the second batch I added some leftover cooked, diced chicken.

We crisped up the tortillas on the grill for a hint of smokey flavor. Layered on the seasoned beans, a little cheddar cheese, lettuce, tomato, and a drizzle of thinned sour cream. Top it all off with a second crispy tortilla. And just like that supper was served.

A definite keeper for this house.

Here's to you and your culinary adventures, friends. Cheers!

Grilled Black Bean Quesadillas
Makes 4
Approx 340 calories per

1 can black beans, drained and rinsed well
1-2 TBS taco seasoning
8 taco sized flour tortillas
2 oz reduced fat finely shredded cheddar cheese
shredded lettuce
1 medium, seeded and diced tomato
2-3 TBS reduced fat sour cream

Combine beans, taco seasoning, and 1/2 cup water in a skillet. Simmer, uncovered 8-10 minutes until thickened.* Remove from heat. Slightly mash if desired.

On a preheated grill, toast both sides of each tortilla.

To assemble: Place one tortilla on a plate. Spoon over 1/4 of the seasoned beans. Top with 1/2 oz cheese, lettuce, and tomato.

Thin the sour cream out slightly by stirring in a little water or milk until the cream drizzles easily.

Drizzle the sour cream over the fillings. Top with a second tortilla. Cut into 6 wedges. Serve.

* You can add 1/2 cup of precooked, diced chicken at this point if you'd like.

Quick & Easy Shrimp Stew

2011-04-20T19:42:00.004-04:00

1. I wanted a quick and easy meal.
2. I cook from scratch.

Numbers one and two don't always go together.

Sure, there are those meals I plan ahead and do the prep work for two meals, but that really doesn't happen as often as it should.

But, lucky for us tonight's meal was fast, made from scratch, and delicious. Jon even requested some of the leftovers be sent with him for his lunch tomorrow. That's always a huge compliment :)

Six ingredients, about 20 minutes, and nearly no prep work involved- this is one of those super simple recipes anyone can do.

My favorite part? I got to use fresh basil from my little spice planter on my back patio. YAY!

Here's to you and your culinary adventures, friends. Cheers!

Shrimp Stew
Serves 5
282 calories per

2 1/2 cups reduced sodium chicken stock
4 cups frozen broccoli florets
1 can (14 1/2 oz) diced tomatoes with garlic, onion, basil UNDRAINED
1 cup uncooked orzo pasta
14 oz medium shrimp, raw- peeled and deveined
2 TBS fresh basil, cut into thin strips
Salt & Pepper to taste

In a large stock pot, bring chicken stock to a rolling boil. Add broccoli, tomatoes, and orzo.

Simmer, uncovered for about 10 minutes- until pasta is tender. Stir occasionally to prevent orzo from sticking to the bottom of the pot.

Remove from heat.

Stir in shrimp. IMMEDIATELY cover. Let sit for 1-2 minutes. Shrimp should be opaque(no longer see through) .

Stir in basil. Salt and pepper to taste.

Serve with crusty bread.

Meatless Lasagna Rolls

2011-04-15T21:28:00.005-04:00

These were, stellar.

Honestly, I ate these for 3 days. They just got better each day.

They have all the things I adore about lasagna-only made lighter and quicker.

I served homemade basil bread sticks as a side for this dish. They are a new creation of mine. This was a huge deal for me. I only recently have learned how to deal with yeast breads. I am starting to get more comfortable with them so I decided it was time to experiment.

My favorite part of making the dough is watching the yeast bloom. It's like a little science experiment every time! And the smell, it sends me over the moon every single time. Love it.

I took my basic pizza dough recipe (yeast, water, honey, salt, and flour) and doctored it up with a heaping tablespoon of very finely chopped basil.

Look how pretty the dough is with flecks of basil. It was so aromatic. Definitely a happy smell :)

Here's to you and your culinary adventures, friends. Cheers!

Meatless Lasagna Rolls
Serves 6
245 calories per

6 lasagna noodles*
1/4 cup egg beaters OR 1 egg beaten
1 cup part skim ricotta cheese
1 cup shredded part skim mozzarella cheese
2 TBS grated Parmesan cheese
5 oz frozen spinach, thawed and squeezed dry
1/8 tsp salt
1/8 tsp pepper
a tiny pinch of ground nutmeg
14 oz meatless spaghetti sauce

Preheat oven to 375.

Cook lasagna noodles until done- about 10 minutes. Drain and lay flat on a baking dish to cool.

Combine egg, cheeses, spinach, salt, pepper, and nutmeg together in a small bowl. Score into 6 even sections.

Spray a 9x9 baking dish with cooking spray. Spread about 1/3 of the sauce into the bottom of the dish. Set aside.

Working with one noodle at a time- scoop out one section of the scored cheese mixture and spread over 2/3 of the pasta, leaving empty space at one end of the noodle.

Starting at the filled end- roll up. Some of the filling will push down the length of the pasta as you roll, this is why you left a space at the end. Place seam side down in the baking dish. Repeat with remaining noodles and filling.

Cover with remaining sauce.

Bake, uncovered, for 20-25 minutes.Remove from oven. Let cool at least 10 minutes before serving.

* I used oven ready noodles because they have ridges in them. Just boil up as you normally would in salted water.

Basil Bread Sticks
96 calories per
Makes 12

2 tsp honey
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/2 tsp salt
1 heaping TBS of very finely chopped fresh basil
Cooking spray

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Add basil.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until dough just starts to come together. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6-8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with a clean tea towel and let rise in a warm place, free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Punch dough down and divide into 12 balls (about 1 1/2 oz per). Roll into bread stick shapes. Lay onto a baking prepared baking sheet. Lightly spray surface of dough with cooking spray, and cover loosely with plastic wrap. Cover with a tea towel. Let rise 20 minutes.

In an oven preheated 375, bake for 8-10 minutes until golden. Brush with melted butter if desired.

Grillin' Chicken Yakatori

2011-04-15T21:02:00.005-04:00

Another home run.

Chicken Yakatori. A friend from work told me she would have reservations about eating something called "YAK-atori." That was until I explained what it is- marinated chicken chunks, threaded onto a skewer and grilled to perfection. Really who could ask for any thing more? Well, perhaps some of my favorite homemade mac n cheese?At least that's what we had with our chicken. Add a tossed tomato, cuc, and basil salad and we were set.

The recipe makes four servings, but if you look, you'll see we have five. I made an extra serving so we could use the leftovers in another meal later this week. :) Cook once, eat twice.

As I was grilling up this fantastic, simple supper I took a stroll around my yard. I have a lovely plant in the front yard that sends out blossoms every few days. They bloom for one day, then wither and die. It's very peculiar and interesting all at the same time. If you know what this plant is, please feel free to comment and enlighten me on it's name!

Here's to you and your culinary adventures, friends. Cheers!

Chicken Yakatori
Serves 4
172 calories per

1/4 cup sake (rice wine)*
1/4 cup low-sodium soy sauce
3 TBS sugar
2 TBS grated peeled fresh ginger
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 tsp sesame oil

Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.

Combine soy sauce mixture and the chicken. Add sesame oil. Toss to coat. Cover and marinate in refrigerator for 1 hour.

Heat an outdoor grill to medium-high heat.

Thread 6 chicken cubes onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture.

Grill 4 minutes on each side or until the chicken is done.

* You can use 1/8 cup rice wine vinegar and 1/8 cup white wine in place of the sake. It's not quite the same, but it will do in a pinch.

Shrimp in herb sauce

2011-04-10T18:03:00.009-04:00

A picture is worth a thousand words.

Yes, it's cliché. But the only words I could come up with were, "Oh my goodness, this is wonderful, oh my goodness." So, two pictures should help more than my (basically)wordless description.

The first is just the shrimp in all its glory.

The second show cases where all the flavor is for this simple dish- the vibrant green herb sauce.

I served this over a little bed of spaghetti squash and used the bread to sop up the delicious herb sauce.

So, go, cook. Enjoy the freshest flavors of the season.

Here's to you and your culinary adventures, friends. Cheers!

Shrimp with Herbed Green Sauce
Serves 6
352 calories per serving

3 1/2 TBS extravirgin olive oil
6 garlic cloves, peeled
1 cup coarsely chopped green onions
1 cup coarsely chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
2 1/4 pounds large shrimp, peeled and deveined
1/3 cup dry white wine
6 ounces crusty sourdough or French bread, torn into 6 (1-ounce) pieces

Preheat oven to 500°.

Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add wine. Add 1/2 teaspoon salt, black pepper, red pepper.*

Toss the shrimp and sauce together. Spoon the shrimp mixture into a shallow roasting pan. Bake at 500° for 5-6 minutes or until the shrimp is slightly underdone, stirring once. Remove from oven. Let sit in hot sauce for an additional minute or so to let the shrimp finish cooking.

Ladle about 5 oz of the shrimp/sauce mixture into a bowl. Serve immediately with bread.

* The raw sauce can be frozen and will still maintain it's vibrant color when thawed and cooked.

Because I was planing to pour this over squash, I removed my shrimp from the sauce after cooking. Then I added 1/4 cup chicken stock and a splash of lemon juice to the herb sauce. Then I returned the shrimp to the party.

Griddle Pizza

2011-04-06T18:51:00.003-04:00

Jon and I enjoy pizza on occasion.

We very rarely eat fast food pizza.

When we eat pizza it's generally "good for you" pizza. Lots of veggies, sometimes fruit, light on the sauce, and homemade pizza dough.

I've made pizza on a pizza stone,on a sheet pan, on a perforated pizza pan, on a grill, and over a campfire. Tonight we tried a new technique- pizza on a counter top griddle.

Super easy. It doesn't heat up the house. And it makes a really crispy, sturdy crust. We really enjoyed it.

We've had this particular recipe before, but I've always made some adaptations. This is first time we've followed it step by step, ingredient for ingredient. The revisit was well worth the time and effort.

Here's to you and your culinary adventures, friends. Cheers!

Griddle Pizza
Serves 4
357 calories per pizza

1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 1/2 teaspoons olive oil, divided
1 2/3 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
1 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 tsp balsamic vinegar
1 1/2 tsp Dijon mustard
1 (14-ounce) can artichoke hearts, drained and chopped

Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in quarters. Roll each portion into a medium sized circle on a floured surface.

Heat a griddle coated with cooking spray over medium heat. Place one dough portion on pan; cook 5-10 minutes until golden brown. Turn dough over; sprinkle with 1/8 cup mozzarella and 1 tablespoons Parmesan. Cook 5-10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses. (My griddle is large enough to make 2 pizzas at once.)

Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.

Classic Meatloaf, Sort of....

2011-04-04T23:18:00.006-04:00

So-

Any time I say meatloaf, Jon automatically quotes the line from the movie A Christmas Story where Randy is poking at the meatloaf on his plate and playing with his mashed potatoes:

"Meatloaf, smeatloaf, double-beetloaf, I hate meatloaf."

Ye---a, ri---ght.

Most of the time when he says he doesn't like a particular food he ends up eating a second helping. Seriously. Here's a prime example: whenever I mention cabbage, which he claims to hate, he always eats more than I do(and I love me some good cabbage!).

I think he's just a kid at heart and no kid will admit to liking certain foods. There's a cool factor involved "I gotta protect my rep babe" Ya, ok hon....

We had individual meatloaves, homemade (baked) french fries (Yumtastic as usual) and steamed green beans. Deliciousness. A bit of comfort food, lightened. A great way to end a long day after work. :)

And here's why I loved the meatloaf, aside from the great flavor- they are mini loaves. You get to eat the whole thing! Fantastic. Dishes like this are always a big hit at my house.

Here's to you and your culinary adventures, friends. Cheers!

Mini Meatloaves
Serves 4
255 calories per

1/2 cup ketchup
1 1/2 TBS Dijon mustard
1 lb ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp black pepper
1 large egg, lightly beaten*
Cooking spray

Preheat oven to 400°.

Combine ketchup and mustard. Reserve 2 1/2 TBS ketchup mixture.

Combine remaining ketchup mixture, beef, and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray. Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf.

Bake at 400° for 25 minutes or until done

* You may swap out for 1/4 cup egg substitute for 1 egg here

Mini Apple Turnovers

2011-04-03T17:06:00.005-04:00

Ok! Who remembers Baked Apples?

I loved them.I still love them. I thought they were the greatest thing ever.

Well, guess what. They just got better!

I was eating my baked apples ala mode one night and came up with this fantastic idea to use it as filling for mini apple turnovers!

So, I bought some phyllo dough sheets and set to work. They were so good!

Jon gobbled them up. He doesn't need to know they aren't terribly bad for him ;)

They turned out so light and flaky. Just the right amount of sweetness. I think I will have to try this process with peaches. Or pears. Or raspberry pear. Hmmm...

Here's to you and your culinary adventures, friends. Cheers!

Mini Apple Turnovers
About 75 calories per turnover

Sheets of phyllo dough, thawed according to package directions*
Prepared baked apples
Butter flavored cooking spray
1/4 cup powdered sugar
1/2-1 tsp skim milk

Take one sheet of phyllo dough out of the package, cover the remaining dough with a damp kitchen towel.

Spray the sheet lightly with cooking spray. Fold in half lengthwise. Repeat. Spoon about 1 TBS of the baked apples about 1 inch from the end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses the filling, using the entire strip. (You are essentially folding this like you'd fold a flag.)Spray tops with nonstick cooking spray.

Repeat the process with the remaining phyllo and filling as desired. Place on a prepared baking sheet.

Bake at 400 until golden brown, about 8-10 minutes. Keep an eye on these little guys! Remove from oven and cool on a wire rack.

Mix the sugar and milk together until slightly runny. Drizzle over all the turnovers.

Enjoy!

* If you haven't ever used phyllo dough, it's very thin. Use a delicate touch.
**Don't know where to find it? It's in the freezer section of your supermarket. Usually with the pie shells ;)

Raspberry Red Velvet Birthday

2011-03-30T11:24:00.010-04:00

I had the best birthday ever.

My dad made me raspberry red velvet cake, from scratch.

How delicious does that look?! It was fabulous. Don't worry, I'll share the recipe. Amazing dad to bake the cake not included, you've got to find your own!

For supper we had one of my favorite meals from when I was a kid- grilled burgers, (we jazzed them up last night with mushrooms and provolone cheese) egg noodles, and baked beans. The beans get served over the pasta, they make a great gravy :)

Loved it! But, before we ate all this delicious food, we had to work up an appetite. And so, we went to the Okefenokee Swamp.

My goodness kids! It was wonderful! We saw lots of gators, various birds, turtles, and even a raccoon. I have way too many photos to post here, but I have selected a few to share with you.

The Okefenokee Swamp is entirely dependant on rain water. No water sources flow into the swamp. Because it's been so dry here, the swamp is about a foot lower than usual. So, as much as we desperately need the rain, I was happy God gave us a break for the day so I could see more of His glorious creations :)

The swamp is a wild life refuge, so all the animals are protected, but are free to live their lives without man interfering.

With all that said, let's look at some pictures!

Here's a big boy who was just hanging out on the banks by the visitor center. Swim anyone? The landscapes are so varied- And look at the water lily- it seems to radiate light from within. How beautiful!

So, there you have it kiddos, a very very small insider view of my birthday. It was fantastic.

Here's to you and your culinary adventures, friends. Cheers!

Raspberry Red Velvet Cake
Serves 18
308 calories per

Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract

Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar

Remaining ingredient:
1/2 cup seedless raspberry jam

Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.

Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.

Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.

To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).

To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

A MN visitor

2011-03-28T01:26:00.009-04:00

My aunt Eva, who hails from MN, was able to fit us in during her very busy travel schedule. It was a delightful visit for all. We went to Jekyll Island and did a tour of the island.

As with all my photos, you can click on them to see the full sized image. Enjoy-

Here's the Northern beach:

My Mom, me, and my Aunt Eva:

The wind coming off the ocean pushes the trees the entire time they are growing so they have this angle to them:

The beach on the northern side of the island is much rockier than the south side. I love that the rocks are covered in tiny shells. When the tide is in these big rocks are covered up with the water. Look at the size of these rocks! My dad looks so tiny compared to them.

This is what sand dollars look like when they are alive, fuzzy. This little guy is working on burying himself in the sand to stay alive until the tide comes back in and rescues him once again: This sand dollar is no longer fuzzy so it is no longer alive. But, based on the pretty purple color it has only recently died. I love all the birds on the southern side of the island. There are so many different varieties. After a lovely afternoon, we went shopping for ingredients for supper. We had spaghetti, garlic toast, and salad. My dad brought some fantastic home made banana pudding. It was all so delicious. Jon got home just in time to eat :) Here we are with my aunt, full and happy! It was a fantastic visit. It was so nice to have company and spend the day together.

Here's to you and your culinary adventures, friends. Cheers!

Slow Cooker Banana Bread

2011-03-23T17:17:00.005-04:00

Yea, you read right. Slow Cooker Banana Bread.

It was 92 degrees at my house yesterday and I wanted to make banana bread. But who wants to turn the oven on when it's 92 degrees out?! Not this girl.

So I got to thinking. Then it came to me, if you can make cakes in a crock pot (no really, you can, google it or even food network search it) why couldn't you make banana bread the same way.

So I searched for slow cooker banana bread. I found this wonderful little blog called A Year of Slow Cooking. Oh my goodness. Please, click it and come back. I'll wait, really, I will.

Did you click it yet???

Ok, welcome back. :)

Who knew how versatile a slow cooker could be?!

So, back to my banana bread. Dilemma number 1, the hotness, fixed. Now, onto dilemma number two. No butter in the house. Gasp! I know. But I have olive oil, a perfect substitute for butter. Problem number two- totally corrected.

I don't have a huge crock pot. I mean honestly, there are two of us in this house, why do I need a giant crock pot? Well.... if you want to put your banana bread in a loaf pan(which most recipes suggested) you want a roomy cooker.

That was so not happening in my little crock. So, I improvised. I lined the inside of the ceramic insert with foil and sprayed it with cooking spray.

Mixed up my batter. Poured it in. Put the lid on, turned the heat to high and walked away. Four hours later, fresh banana bread without turning on the oven for even one minute. :)

Here's to you and your culinary adventures, friends. Cheers!

Slow Cooker Banana Bread
Serves 16
150 calories per

1/3 cup olive oil*
1/2 cup white sugar
1/2 cup lightly packed brown sugar
1/2 cup egg beaters
3 bananas, mashed with a fork
1 tsp vanilla
Dash of cinnamon
Dash of nutmeg
1/2 tsp salt
3/4 tsp baking soda
1 1/4 cups flour

Mix all but flour together until well combined. Gently fold flour in until just combined.

Option A: Pour batter into a prepared loaf pan and set inside the slow cooker. Put the lid on, vent with a toothpick. Cook on high for 4- 4 1/2 hours until a toothpick comes out clean. Carefully remove the hot pan and allow to cool. Slice and serve.

Option B: Line your ceramic liner with foil and spray with cooking spray. Pour batter in. Put the lid on. Vent with a toothpick. Cook on high for 4- 4 1/4 hours until a toothpick comes out clean. Carefully lift the bread out by lifting the foil. Allow to cool. Slice and serve.

* You can use 1 stick butter or margarine (1/2 cup) in place of the oil. Just remember it will alter the calorie count

Quick Baked Apples- Microwave Magic

2011-03-21T12:48:00.002-04:00

I have been on a fruit kick for about two straight weeks now. I shared pain perdu with you last night. Well, for snack I had made quick baked apples- in the microwave!

Tasty! I had them warm right from the microwave over a little scoop of lactose free vanilla ice cream. Yea, they make lactose free ice cream now, and it's SO good.

These apples are so incredibly easy- just chop, stir, and microwave. The cooked mix can be easily frozen. Stir into oatmeal, serve over waffles, sprinkle with granola, add a scoop of ice cream- the possibilities are endless.

Here's to you and your culinary adventures, friends. Cheers!

Baked Apples
Makes 3 cups
126 calories per 1/4 cup

1 cup dried cranberries
3/4 cup coarsely chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup water
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3 Gala Apples, cored and chopped (about 1 1/2 pounds)

Combine all ingredients in a large microwave-safe dish. Microwave at high 20 minutes or until apples are soft, stirring occasionally.

Pain Perdu

2011-03-20T19:30:00.011-04:00

Have I got a fun blog entry for you today!

First things first- lets take a look at some of the fun flowers blooming in my front yard:

I have a few pretty pansies as well, but they were a bit camera shy...

And, the pot with garlic and basil isn't much to look at right now, it's just three green stalks surrounded by a sea of tiny baby basil plants. When there is more to see I will try to get a picture of them for you too.

Moving on! Look at this fabulous apron my Grandma Spranger made:

I love love love it! It wraps all the way around my body and then the string has a little opening that it gets threaded through so I can tie it in the front. And it's cut a bit higher than most aprons, perfect for this messy cook (I have a tendency to drip on myself when taste testing things).

Here's the best part of this- my Gram made one for my mom and this one as a test run of a new pattern. She sent along a note that told my mom to give it to a friend. My mom chose to give it to me. (Insert sweet squishy comment here) So thank you Gram for my new favorite apron, and thank you Mom for choosing me as your friend :)

Finally, tonight's supper- pain perdu. YUM.

Basically we've got glorified french toast with fresh berry syrup. Oh my goodness. It was phenomenal. We had some sausage to balance the sweet with a bit of savory. Since the windows were open, a few of our neighbors who were outside asked what I was making. When I told them, they informed me it always smells so good when I am cooking. It's always nice to hear your cooking smells enticing :)

I suspect that the syrup would be amazing over vanilla ice cream. (And I mean real vanilla ice cream, the kind with little black flecks of vanilla bean in it.) Hmmm...

Here's to you and your culinary adventures, friends. Cheers!

Pain Perdu
Serves 8
270 calories per serving

1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp vanilla extract
1/4 tsp salt
16 (1-inch-thick) slices diagonally cut French bread baguette
1/4 cup butter, divided*
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 TBS cornstarch
2 cups fresh raspberries**
1 cup fresh blackberries**
1 cup fresh blueberries**
1/2 cup fresh strawberry halves**
1 tablespoon powdered sugar

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread slices in a single layer in a large shallow dish. Pour milk mixture over bread, and let stand until milk is absorbed (about 2 minutes).

Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread is golden brown. Remove from pan; keep warm. Repeat procedure with remaining 2 tablespoons butter and 8 bread slices.

Combine 2 cups water, wine, 1/4 cup granulated sugar, and cornstarch in a large saucepan, stirring with a whisk. Bring to a boil; cook until reduced to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan, stirring well to coat. Serve sauce with bread slices. Sprinkle each serving with powdered sugar.

* I omitted the butter because I made my french toast my non-stick griddle.
** 4 1/2 cups mixed frozen berries would work equally well here in place of fresh.