Shrimp Cesar Salad Tacos

When my husband and I were on our honeymoon, I became obsessed with Cesar salads. I had always liked them before this, but while were in North Carolina, something happened that changed my opinion of them forever. 

I had the best thing I ever ate. It was just a simple tuna Cesar salad, at a tiny little diner. I didn't have high expectations, and I was blown away by how incredible this salad was. The tuna was perfectly cooked, the dressing was so garlicky and full of flavor. If it wasn't our last day there I probably would have returned for every meal. 

Ever since that trip, I have been obsessed with all things Cesar salad related. Theses tacos were an experiment, and I was very pleased with the flavors!

1 lb pre-cooked shrimp, cut into bite sized pieces

2 hard boiled eggs, chopped

1 bunch green onions, finely sliced

Corn Tortillas (make sure they are gluten-free!)

Lettuce leaf cups

Croutons and Cesar Dressing recipe and instructions

Combine shrimp, eggs, green onion, Parmesan and Cesar dressing, stirring until blended. Place lettuce leaf cup on top of tortilla, and fill with shrimp salad mixture. Top with croutons and enjoy!

Product review: Wellaby's Cheese Ups

I miss gluten sometimes. A lot actually. I am still in the process of finding decent alternatives to all my favorite foods, and every time I find a crappy alternative it makes me miss gluten even more.

Before my Celiac diagnosis, I was obsessed with Cheez-Its. I always had a box in my cabinet, and I would have happily eaten them for breakfast, lunch and dinner, if I could. Everyday. That's how much I loved them.

When I was first diagnosed, a list of all the foods that were now off limits ran through my head, but for some reason, I didn't think of Cheez -Its. That realization came days later, when I went to find a snack, and my heart broke when I realized that I would never have them again.

I am pleased to report, that I have found a gluten-free alternative! It took me long enough, and I actually bought these as an afterthought. They were the last bag on the shelf, and I was back in Ohio at the time. Once I tried them, I fell in love, and set out to find them in NYC. Luckily for me, I was able to find them just down the street from my apartment!

These cheesy crackers come in a variety of flavors, from regular to Parmesan to smokehouse cheddar. I love them all. My husband loves them too! He has starting buying his own bags, since I won't let him anywhere near mine!

Roasted Sweet Potatoes with Teriyaki Sauce

Sometimes, I find that I love the side dish more than the main course (especially if it is a type of potato). It is not often that David agrees with me, though. We found ourselves agreeing that these sweet potatoes were way better that what we prepared for the main course! (I can't even remember what it was, which just proves my point!)

This recipe is for two servings, but it is very easy to adapt for more. 

1 large sweet potato, cut into bite sized cubes

1 tbsp gluten-free soy sauce

1 tbsp unseasoned rice vinegar

1 1/2 tbsp gluten-free teriyaki sauce

1 tbsp oil

Preheat oven to 375 degree.

Toss potatoes in oil. Spread evenly, in a single layer on a baking sheet, and cook for 35-40 minutes, until soft, and slightly browned. 

Meanwhile, combine soy sauce, vinegar, and teriyaki sauce.

Remove from over 5 minutes before potatoes should be done, and toss in teriyaki sauce mixture, and return to oven for remaining five minutes. Once done, remove and enjoy!

Black Bean Chorizo Casserole

My husband is in love with masa. If it were up to him, he would eat some type of masa dish every day. I'm having fun experimenting with it in different dishes, and I am constantly trying to come up with new ways to use it. I have no problem cooking with it often, it is an easy, tasty ingredient to use!

For Filling:

1 can clack beans

2 links chorizo, casings removed, and diced

1 can fire roasted tomatoes

1 cup corn kernals.

1/4 cup diced onions

1 jalapeno, minced

2 cloves garlic, minced

1 tbsp chili powder

1 tbsp vinegar

2 tsp cumin

For Crust:

1 cup masa

1/2 cup shredded Mexican cheese

1 bunch green onions, finely sliced

1 3/4 cups water

Preheat oven to 350 degrees.

On stovetop, over medium heat, combine all filling ingredients, stirring occasionally, until vegetables soften. 

Meanwhile, combine all crust ingredients, mixing until blended, and dough forms. 

Spray a pie pan with anti-stick spray. Add filling to pan, spreading evenly. Take about 1/3 cup of dough mixture, and press into flat circle. Place ontop of filling mixture, repeating process until top is completely covered. 

Bake for 30-35 minutes, until dough is golden brown, and filling is heated all the way through. Enjoy!

Chicken Cesar Lettuce Wraps with Gluten Free Croutons

I wish that I had tried to make Cesar dressing a long time ago. I have always meant to, but it is so much easier to just pick up a bottle at the store. I am so glad I finally made this, because I cannot stop thinking about how good it is. David and I went through our entire supply in 2 days. I think I am going to have to make dressing from here on out...

For Dressing:

6 cloves of garlic, minced

3/4 cup Greek yogurt

5 anchovy fillets, finely minced

6 tbsp Parmesan dressing

2 tsp Dijon mustard

1 tbsp lemon juice

1/4 cup olive oil

For croutons:

6 slices gluten-free bread, torn into bite-sized pieces

3 tbsp garlic butter

1 pack Chicken cutlets

Lettuce leaf cups

Dijon Mustard

Parmesan cheese

(Prepare dressing at least 24 hours before you intend to use it, to let flavors blend)

In a bowl, combine all dressing ingredients, stirring until blended. Allow to sit. Use dressing to marinate chicken cutlets, this can be done up to 12 hours before you intend to cook the chicken. 

Preheat oven to 500 degrees. 

In a sauce pan, over low heat, melt garlic butter. Add bread pieces, tossing to coat. Arrange on a baking sheet in a single layer, and bake for 10-15 minutes, until golden brown. Remove from oven, and allow to cool.

Lower heat to 350 degrees. 

Bake Cesar marinated chicken cutlets, for 30-35 minutes, chicken is cooked all the way through. Remove from oven. Slice chicken. 

Using lettuce leaf cup as the base, top with sliced chicken, Parmesan cheese, croutons, and Dijon mustard. Enjoy!

Nutella Black Cherry Mousse

A few weeks ago, my husband and I celebrated 9 years of dating. Now that we are married, our dating anniversary isn't as important to us, but we like to at least acknowledge the day, usually with a special meal.

I had to work late, and didn't have the time to make what I had planned, and this dessert was thrown together with what I had in my pantry. I'm not going to complain, it turned out to be so good, that David asked me to make it again the next day! It only takes a few minutes to prepare, so I had no problem making it, (and having it!) again the next day!

4 oz cream cheese

1 1/2 cup whipped cream

1/2 cup black cherries (fresh or frozen) roughly chopped

1/4 cup roughly chopped dark chocolate

1/3 cup nutella

Whipped cream and maraschino cherries (optional) for topping

Allow time for cream cheese and whipped cream to soften. 

In a large bowl, combine all ingredients, stirring until all ingredients are blended. Top with whipped cream and maraschino cherries. 

Cauliflower Steaks with Chili Ginger Sauce

Cauliflower steaks are not something I would ordinarily think to make. In fact, it has only been recently that I have even liked cauliflower at all. But, I am on a mission to eat healthier, so I figured I might as well try it. I am glad that I did. I wound up liking these way more than I thought I would. They will definitely work their way into regular rotation. I can't wait to experiment with different sauces!

1 head of cauliflower, sliced, about and inch thick
Olive oil
1/4 cup Greek yogurt
1/4 cup Thai sweet chili sauce
1 tsp ginger paste
1 tbsp siracha sauce (more or less depending on your preferences)

Preheat the oven to 425 degrees.

Lightly coat cauliflower with oil, and bake in oven for 15-20 minutes, until slightly browned, flipping halfway.

Meanwhile, combine yogurt, chili sauce, ginger and siracha. Drizzle over steaks after they have been removed from the oven.