Garlic Bread with Tomato Salad and Prosciutto

Every since I have gone gluten-free I find myself impressed by how wonderful my support system is. Most of the people in my life have gone out of their way to try to understand what Celiac Disease is, and what I need to do to stay healthy. I have found that people have gone out of their way to find gluten-free food options, and some have even incorporated certain gluten-free foods into their daily diet! I am so lucky to have these people in my life!

This doesn't really have anything to do with the recipe, but I got to spend the weekend with family, and I always walk away feeling very blessed to have them!

But enough of that, now onto the food!

1 gluten-free thin crust pizza crust
Thinly sliced prosciutto. (I used 6 slices for a 9 inch crust)
1 small tomato, diced
1/2 cup fresh mozzarella, diced
3 tbsp garlic herb butter (based off of a 9 inch crust) If you don't have pre-made, you can blend 3 tbsp butter, 1 tsp garlic powder, and 2 tsp Italian blend herbs
Drizzle Balsamic vinegar
Salt to taste

Preheat oven according to pizza crust package instructions.

In a small saucepan, melt butter over low heat. Brush over pizza crust, and bake according to package instructions. Once done, remove from oven, and cut according to your preference. (I cut mine into fourths).

Meanwhile, combine tomatoes and mozzarella, and salt.

Top crust with tomato and mozzarella, and prosciutto. Drizzle with Balsamic vinegar. Enjoy it!

Green Bean "Fries" With Spicy Mustard Dipping Sauce

This year, I decided to participate in Nanowrimo. (National Novel Writing Month) Basically, I am attempting to write a 50,000 word novel during the month of November. This is my third try, I have never made it to the end in previous years. So far, I am 11,000 words in, in seven days. The goal is to write 1,667 words per day, in order to finish.

This is very time consuming, so I have been trying to make simple meals, so that I have more time to focus on my writing. I am also back on my diet, so I need healthy options. I decided to make green bean "french fries" because they are easy, healthy, and delicious!

1 package fresh green beans, ends cut off
1/4 cup Parmesan cheese
1 tsp garlic powder
salt and pepper

For sauce:
3 tbsp honey mustard
2 tbsp whole grain mustard
1 tsp apple cider vinegar
dash lemon juice
dash cayenne pepper

Preheat oven to 425 degrees.

Place a piece of tinfoil on a baking sheet. Arrange green beans in a single layer, making sure that none are overlapping. Top with cheese, garlic, salt and pepper, and bake for 20-25 min, until green beans crisp up.

Meanwhile, mix all sauce ingredients together, until blended.

Serve green beans with dipping sauce on the side!

Jalapeno Popper Dip

Over the weekend my husband and I hosted a Halloween party. Whenever we have a party I usually go all out on the food, but this time I wanted to spend less time cooking, and more time getting into costume. I decided to make chili, jalapeno popper dip, and cupcakes. They were all easy to put together, and I served the chili and dip straight out of crockpots. It could not have been simpler.

I got so many compliments on this dip. I made a triple recipe, and it was almost all gone at the end of the night. In fact, most people didn't even bother with the chili! Everyone who tried it said it tasted just like a regular jalapeno popper!

3 blocks cream cheese
1 1/2 cup mayo
2 jalapenos, finely chopped with seeds
1 4 ounce can pickled jalapenos, finely chopped
4 strips of bacon, cooked and chopped
1 cup shredded Mexican cheese
1 bag gluten-free tortilla chips

Combine all ingredients in crockpot, stirring to blend. cook on low, until melted, stirring occasionally. Serve with chips for dipping!

Ancho Chile Dip

A few weeks ago I went to a BBQ that my brother and his girlfriend were hosting. Whenever I get invited to a place where there is food I always try to bring something with me. I do this for two reasons, one so that I can show my gratitude, and two, so that I know that there will be at least one thing that I can eat!

I decided to make an ancho chile dip, and bought some gluten-free tortilla chips. I was happily snacking away, when I realized that people were dipping bread, pretzels, and other gluten filled items in the dip. I immediately stopped eating it, promising myself that I would make it again soon, without having to worry about cross contamination.  

1 16 oz container Greek yogurt

2 cups shredded Mexican cheese

1/2 lime, juiced

2 ancho chiles in adobo sauce, minced

2 tbsp adobo sauce

1 tbsp chili powder

If you don't like really spicy things you can reduce the amount of peppers and sauce used. 

In a large bowl combine all ingredients, stirring until blended. Serve with gluten-free tortilla chips, pretzels, etc.

Polenta Topped with Goat Cheese and a Mushroom Cream Sauce

A restaurant by where I used to live served this dish. It was quaint little wine bar, with an awesome patio. It was ideal to go there in the summer, and order a bottle of wine, and polenta with mushrooms and goat cheese. The dish is a great blend of creamy and earthy, sweet from the polenta, and tangy from the goat cheese.

I cannot eat this dish any more, because it has flour in it. I decided to try to recreate it at home, so that I don't have to miss out yet another one of my favorite things.

I used white mushrooms, since the grocery store was sold out of portobello, but I would suggest using portobello if you can get them. The Greek yogurt caused the sauce to separate, but I wanted to save some calories by not using heavy cream. It still tasted great, it just didn't look as pretty.

It turned out to be really close to the dish I was trying to recreate, which makes me very happy!

1 pack of polenta cut into 1 inch slices
2 tbsp olive oil
1 pack sliced portobello mushrooms
2 tbsp butter
3/4 cup vegetable broth
1/4 cup white wine
2 cloves garlic
1/3 cup chopped white onion
1/2 cup greek yogurt
1 pack goat cheese, cut into crumbles
salt and pepper to taste

In a sauce pan, melt butter, and add mushrooms, stirring occasionally until tender. add onions and garlic, again cooking until tender. reduce heat to low, and add broth, Greek yogurt, salt, and pepper, stirring occasionally, until hot.

Meanwhile, heat oil in frying pan over medium heat. add polenta slices, and lightly fry, flipping, until both sides are golden.

remove from pan, blot off oil, and spoon on mushroom sauce, and top with goat cheese crumbles.

Pimento Cheese

For the past 3 days I have been craving a pimento cheese, spinach, and turkey bacon on a gluten free wrap. However, I haven't had a debit/credit card for 5 days, due to someone stealing my account number. I have had no access to my money, and I haven't been able to leave my apartment for the last 3 days, because UPS was supposed to be delivering the cards. (Emphasis on supposed to be)...

Well, I am finally free! The cards got delivered, and I immediately went to the grocery store and bought all the items for my wrap. I feel like it was my reward for 3 very frustrating days.

3 cups shredded cheddar cheese
1/4 cup chopped pimentos
1/2 cup non fat Greek yogurt (or mayo if you prefer. I made the lower calorie version)
1 tsp onion powder
salt and pepper to taste

In a bowl, combine all ingredients, stirring until mixed. Enjoy!