Buffalo Quinoa "Mac" and Cheese

I get to see my parents in 4 days. In 6 days I am going on a road trip with my cousin, and in a week I get to see one of my oldest friends. I have a pretty jam packed couple of days coming up, and whenever I go out of town for a few days I try to leave food behind for my husband.

David loves mac and cheese, so I made a big batch of quinoa "mac" and cheese so that he can have a few days worth of lunches and dinners while I am gone. He tends to work late when I am gone, so I wanted to leave some food for him so he doesn't have to worry about cooking while I am gone.



1 1/2 cups quinoa (cooked according to package instructions)
2 cups shredded cheddar cheese, and 1/4 for sprinkling
2 eggs
1 cup milk
1/3 cup hot sauce
1/4 cup gluten free bread crumbs
1 1/2 cup chopped broccoli

Preheat oven to 350 degrees.

Cook quinoa according to package instructions. Lightly saute broccoli, until softened.

Meanwhile, in a large bowl, combine milk, eggs, 2 cups of cheese, and hot sauce, Add quinoa and broccoli.

Grease a baking dish, and add quinoa mixture. Top with bread crumbs, and shredded cheese. Bake for 30 - 35 min, until bread crumbs brown, and cheese is melted.

Creamy Cauliflower with Goat Cheese and Chives

I changed a lot of my eating habits when I found out I have Celiac Disease. Obviously, I gave up gluten, but I changed more than that. I am much more aware of the nutritional values of food. I found out that the years of basically being malnourished had let to multiple vitamin deficiencies. I have to think about everything I put into my body, in ways that I never had to before.

I cook more than I used to, mostly out of necessity. I used to order food, or pick up a frozen pizza, etc. Now I prefer eating in to going out, because I have complete control over what I an ingesting. It can be annoying at times, especially when I have been working all day, or when I am exhausted. But, when I cook I can have the comfort of knowing that I am putting good, healthy things into my body. 

2 cups cauliflower

1/4 cup Greek yogurt

2 tbsp olive oil

1/4 cup goat cheese crumbles

1 tbsp chives

Heat cauliflower on stove top, over medium heat. Meanwhile, mix yogurt, oil, goat cheese and chives. Add mixture to cauliflower, and heat until sauce melts. 

Roasted Pork Tenderloin with Dijon Mustard Sauce

I often find that people are surprised that I can cook. I was never a domestic type girl, and used to always say that I would marry a man who cooked so that I never had to. I gradually learned to love it, and now, I cannot imagine not doing it.

Tonight, I was catching up with an old friend, and was telling her about this blog. She googled it, expressed some surprise about how good the food looked, and then informed me that she had no idea I cooked. I laughed, and later remembered something. I used to make her fried potatoes, back when we were 15, and she LOVED them!

I also want to wish her congratulations on her upcoming wedding, and Katie, I cannot wait to see you again!

None of that had anything to do with dinner, I quickly came up with a recipe, and it turned out amazing! I have realized that I have so many sauces and condiments in my fridge that there is no room for anything else. So I made a pork tenderloin using up some sauces from almost empty jars in my fridge.

1 pork tenderloin
1/4 cup Greek yogurt
1/8 cup Dijon mustard
2 tbsp whole grain mustard
1 tsp Worcestershire sauce
1 tsp horseradish

In a bowl, combine yogurt, Dijon mustard, grain mustard, Worcestershire sauce,and horseradish, stirring until blended.  Use sauce to marinate tenderloin for 1+ hours.

Preheat oven to 350 degrees. Place tenderloin in a baking dish, and cook for 30 min, or until medium. (40 for medium well, 45 for well).

Remove from oven, and cover tightly with aluminum foil, and let sit for 5 - 10 minutes. Slice and enjoy! 

Ham and Leek Pie Muffins

There is a restaurant down the street that serves a killer ham and leek pie. Before I was diagnosed with Celiac Disease my husband and I used to walk down there, split a bottle of wine, and a ham and leek pie. Even though I cannot eat it, my husband still orders it whenever when we go to dinner there.

A few weeks ago they changed chefs, and to my husband's dismay, the ham and leek pie is not the same. Ever since that disappointing night, he has been bugging me to try to make it at home.

I make David chicken pot pie muffins to take to work, so I figured I would try to turn the ham and leek pie into ham and leek muffins. They turned out pretty good!

1 ham steak
1 leek, finely chopped
1 cup broth (I used vegetable)
1 cup white wine
2 tbsp dijon mustard
1 tbsp minced garlic
1 tsp fresh thyme
1/2 cup Greek yogurt
1/4 cup mashed potato flakes

2 cups gluten-free Bisquick
1/3 cup shortening
2/3 cup milk
3 eggs

Preheat over to 400 degrees.

Cut shortening in to Bisquick mix., until shortening is pea sized. Stir in remaining ingredients until dough forms.

Grease a muffin tin, and spoon in dough, making cup shapes. Set aside.

On the stove top, over medium heat combine broth, wine, mustard, leeks garlic and thyme, stirring until leeks soften. Add yogurt and ham, stirring occasionally, until ham is warmed. add potato flakes to thicken.

Spoon mixture over biscuits, and cook in the oven, 16 - 20 min, until biscuits are golden brown.

Worcestershire Burgers With Garlic Spread

In a few weeks, David and I will be going to visit my parents in Dayton, Ohio. One of the things that I always look forward to when I got home is going to the local butcher, and getting some of their incredible burgers. When we have a family gathering we usually order a bunch of burgers, in all different flavors. (They come in bacon cheddar, black and blue, philly cheesesteak, Worcestershire and plain). Today, I was talking to my mom, and she had mentioned how she was craving one of those burgers, which in turn gave me a craving. 

Since I am over 600 miles away, I decided to try to come up with my own recipe for Worcestershire burgers. I can't have the one from the butcher's anymore, (they do not use gluten-free sauce) so if I want them I have to make them for myself!

For burger:

1 pack ground sirloin

2 tbsp Worcestershire sauce (always check and make sure it's gluten-free)

1 tbsp coarse black pepper

1/4 cup diced onions

1 tsp garlic powder

salt to taste

For garlic spread:

1/2 cup Greek yogurt (or mayo if you prefer)

1 lemon wedge, squeezed

1 tsp diced garlic

1 tsp parsley

 in a large bowl, combine all the burger ingredients. Use your hands to mix, until all ingredients are evenly distributed. For meat into patties, (I did a full sized burger for my husband, and sliders for me). Meanwhile, heat a frying pan over medium heat. Add burgers, flipping occasionally, until meat is at desired temperature. (rare 120-130F, med rare 130-135F, med 135-150F, med well 150-165F, well 165F+)

Meanwhile, combine all ingredients for spread in a small bowl, stirring until blended. 

I served my sliders on gluten-free ciabatta rolls, topped with the garlic spread, whole grain mustard, and smoked gouda. 

They wound up being pretty close to the original! 

Turkey Chili With Black Beans and Corn

Within the past few days I have been getting little pieces of good news. I have a new writing project to work on, I get to see my parents in a few weeks, and one of my very close friends has just gotten engaged! I have also gotten more responsibility at work, which means that I have a little less time this week than I usually do. 

When I know that David and I are going to be busy I like to make a big pot of food, something that I know will last us for a few days. I don't always like eating the same thing multiple times, so I decided to make chili. Chili is a versatile food, and can be eaten on its own, or used to make other dishes. It's perfect to have around if you are going to be too busy to cook!

1 pack ground turkey

1 can diced tomatoes

1 can tomato sauce

1 cup diced onions

1 1/2 cup corn (fresh, canned, or frozen)

2 cans black beans

2 tbsp chili powder

1 tbsp cumin

2 ancho chiles in adobo sauce, diced

1 1/2 tsp adobo sauce

3 tbsp hot sauce

In a stockpot, heat turkey, onion, diced tomato, and 1/2 of the chili powder over medium heat, stirring occasionally, until turkey is cooked all the way through. Add the rest of the chili powder, black beans and corn, and heat, stirring occasionally, until warm. Add the rest of the ingredients, and bring to a boil. Remove from heat.

Serve with shredded cheese, tortilla chips, green onions, whatever your heart desires! 

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.

New Planet Beer

Out of all the things I have had to give up, I miss beer the most. I loved beer. It was my perfect beverage. Contrary to how my drink posts have made it seem, I am not really a fruity drink kind of girl. They have their place, but I would rather have an ice cold beer any day of the week.

When I first found out that I had to go gluten-free I couldn't wrap my head around the fact that I would have to say good-by to beer. (And that the last beer I drank was a Coors Light...) I knew that there were gluten-free beers out there, but they just are not the same. To me, they existed in a category of their own, which wasn't quite beer.

A few weeks ago I went on a weekend trip down to New Jersey to visit my cousin and his family. While I was there I went to a local liquor store, and found New Planet gluten-free beer. They had three kinds, "Off the Grid Pale Ale," "3R Raspberry Ale," and "Tread Lightly Ale." I bought all three, and fell in love.

Pale ales have always been my favorite, and the "Off Tread Pale Ale" tasted how I remember pale ales tasting. (I do admit, I am starting to forget how beer tastes). It was incredible to drink beer again.

Today, my wonderful husband surprised me by bringing me home a 4 pack of New Planet. I am sooo happy, because now I also know where I can find it by where I live!

If you are gluten-free, and miss beer like I do, then I recommend New Planet. It my favorite, and one of those products that makes my gluten-free life a little more bearable!

To find out more visit their website www.newplanetbeer.com

Pumpkin Spice Syrup

My husband loves pumpkin. Pumpkin bread, pumpkin pie, pumpkin beer. Once the temperature starts to cool down a little he starts planning all the pumpkin treats he is going to be having in the coming months.

One of his favorite fall drinks is a pumpkin spiced latte. Last weekend we were at target, and walked past a Starbucks kiosk, and he lost it when he realized they finally had pumpkin spice lattes back. He drank two in the short time we were there shopping.

David has been working a lot, this past week he has only come home to sleep before heading back to the office. Whenever he is working this hard I like to make little treats for him. I decided to make pumpkin syrup, so that he can enjoy a latte in the morning.

1 1/2 cup sugar
1 1/2 cup water
3 tbsp pumpkin puree
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
4 cinnamon sticks

In a saucepan heat sugar and water over medium heat, stirring occasional until sugar dissolves. Add cinnamon, spices, and pumpkin, whisking continuously for approx 5 min, taking care to not let the mixture boil. Remove from heat, and let sit for 10 - 15 min. Strain syrup through cheesecloth, or a fine wire mesh strainer. (My husband likes the pulpy pumpkin bits, so I don't strain it, I just remove the cinnamon sticks).

I am not going to lie, I don't drink coffee, I don't even know how to use the coffee maker. My husband is not home to make a latte, so I will have to update you when he is around!

Keep refrigerated.

Slow Cooker Chianti Beef Over Polenta

Back in January David and I went on a cruise to the Bahamas with his family. It was my first time on a cruise, and my first time leaving the country. It was a wonderful experience. There was so much to do on board, from pools with water slides, to bars, to cooking classes. It was only a 4 day trip, but we packed in so many activities that by our last day we were exhausted. We decided that going to one of the on board restaurants for a romantic dinner would be a great last activity.

The restaurant that we chose was an Italian restaurant, and for a flat fee we could order as many courses as we wanted. It was hard to narrow down our choices, but after some debate we made our selection. One of the appetizers I chose was a Chianti braised beef ravioli. I am not the biggest ravioli fan, but this was AMAZING! It ranks pretty high on my list of the best foods I have ever had. To be honest, I don't really remember anything else that we ordered, it was that good.

Last night David and I were talking about the cruise, and the possibility of going on another one. I said that the first thing I would do would be return to that restaurant and order that ravioli. Then, I had the crushing revelation that I won't be able to. David, seeing the disappointment on my face, suggested that I try to recreate the dish at home.

I spent some time googling recipes, and learned that Chianti braised beef is a pretty common Italian dish, typically served over polenta (which is usually gluten-free)!

Beef rump roast approx 2 lbs
2 cups Chianti
1 1/2 cups broth or water (I used vegetable, because I had it on hand)
1 cup chopped onions
1 pack sliced white mushrooms
3 carrots
5 cloves of garlic, crushed
2 sprigs of fresh rosemary
1 tsp dried oregano
1 tsp dried parsley
salt and pepper

1 pack polenta
2 tbsp olive oil

In a crock pot, combine all ingredients, minus the olive oil and polenta. Cook on low for 6-8 hours, until beef  is tender and can be pulled apart with a fork.

Slice polenta in to 1/2 to 1 inch thick slices. In a frying pan, warm oil over medium heat. Add polenta slices, and lightly fry, flipping, until both sides are golden brown.

Remove polenta to bowl, and top with beef mixture, spooning broth on top.

Cabbage Roll Casserole

In the past few days the temperature outside when from the high eighties to the sixties. It is slowly turning into fall, which puts me in the mood for comfort food. I was mentally running through my list of favorite comfort foods, when I thought of cabbage rolls. As soon as that thought crossed my mind I developed a craving, but I didn't want to go to all the work of making them. So I decided to make a cabbage roll casserole for dinner.

I am all about taking shortcuts to save time, especially on days where I don't have too much time to prepare dinner. This meal is a perfect shortcut, it has the same flavors, with half the effort. It is the perfect dish to help me come to terms with the end of summer.

1 pack ground turkey
1 can diced tomatoes
1 can tomato sauce
1/2 cup brown rice (instant)
3 cloves garlic
1/3 cup chopped onion
2 cups shredded cabbage
1 1/2 tbsp apple cider vinegar
1 cup shredded mozzarella cheese
salt and pepper to taste

Preheat oven to 350 degrees.

In a skillet over medium heat combine onions, garlic, and ground turkey, stirring occasionally until halfway cooked. Add brown rice, and continue cooking, stirring occasionally until meat is browned. Add diced tomatoes, and vinegar, stirring until tomatoes are warmed. Drain excess liquid.

Add meat combination to a casserole dish. Evenly top with 1/2 can of tomato sauce. Add cabbage, and again top with tomato sauce. Add salt and pepper, and top with shredded mozzarella.

Put pan in oven and bake for 30 min, until cheese is melted, and casserole is warmed through.

Roasted Chickpeas with Black Pepper and Garlic

Ever since going gluten-free my food costs have almost doubled. So many gluten-free foods are seriously overpriced. I went to buy a bag of pretzels the other day, and it was almost eight dollars for one bag. I am always trying to find ways to keep my bills down, so when I heard about roasting chickpeas for a snack food, I was all for making them. The recipe that I found said to season them with paprika, and cayenne pepper, but one of my favorite flavor combinations is black pepper and garlic. I use it on everything from chicken, to popcorn.

These roasted chickpeas are a wonderful snack. They are crunchy on the outside, and soft on the inside. I made two cans worth, and they were gone by the end of the day. These are probably going to become a staple in my house!

2 15 oz cans of chickpeas.

2 tbsp olive oil

1 tbsp coarse black pepper

1 1/2 tsp garlic powder. 

salt to taste

preheat oven to 400 degrees. 

Drain and rinse chickpeas. Blot dry. 

In a large bowl combine oil, pepper, garlic and salt. add chickpeas, and toss to coat. 

Line a baking sheet with parchment paper. Add chickpeas, making sure they are in a single layer. Bake for 15 min, remove, and shake tray to toss. Return to oven for another 15 minutes. Remove from oven, and serve!

Moscato Raspberry Lemonade

When I was diagnosed with Celiac's Disease it changed my life. (Obviously). One of the main things it changed was my drinking habits. I was strictly a beer and whiskey girl, which are both things I had to give up  as I became gluten-free. It has opened me up to new drink ideas, and I experiment more with new drink combinations.

A friend of mine was at a shower a few months ago and they were serving raspberry lemonade moscato. I was intrigued, and I decided to make my own at home.

1/4 cup raspberries (fresh or frozen. I make this drink frequently, so I keep a bag of raspberries in my freezer).
Juice from 1/2 lemon
Raspberry lemonade
Moscato

Use ice if you want, but since I use frozen raspberries I don't find ice necessary.

Squeeze lemon into glass. Put rind in glass  (optional). Add raspberries. Pour moscato into glass until 1/2 full. Fill to top with raspberry lemonade.

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.

Turkey, Tomato, and Goat Cheese Flatbread

I used to make this dish all the time. It was so easy to go to the store, buy some flatbreads, slap on some toppings, and bake. Then I stopped making it, because it is not so easy to find gluten-free flatbreads. So, after a few weeks of craving them, I decided to just make my own flat breads! They are kind of like a biscuit, and not quite as soft and chewy as a real flat bread, but they taste good, and satisfied the craving!

1 1/3 cup gluten-free bisquick
1/2 cup water
1/3 cup olive oil
2 eggs, beaten
Choice of spices (I used 1 tsp oregano, 1 tsp garlic powder, and 1 tsp cracked black pepper)

2 tbsp Italian dressing (I used sun dried tomato)
Deli style turkey (Always check that it's gluten-free)
1 medium tomato, thinly sliced
1/3 cup goat cheese crumbles
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees.

In a large mixing bowl combine Bisquick, water, oil, eggs and spices, stirring until well blended.

Grease a cookie sheet, or pizza pan. Use dough to make to approx. 6 inch flat breads. Put in oven and bake for 10-12 min, until dough browns and cracks.

Remove from oven, and top with dressing, turkey, tomato and cheeses. Return to oven, and bake for 6-8 more minutes, or until cheese is melted.

Buffalo Cauliflower

When I was younger I used to HATE buffalo chicken. I thought it smelled terrible, and tasted even worse. I didn't even want to be around it, so I avoided the the "let's go get wings" invitations from my friends.

It was kind of strange, but my aversion to buffalo wings disappeared over night when I was a sophomore in college. I was working in a steakhouse that served boneless wings as a appetizer, and one day I found myself craving them, so I ordered a plate. Suddenly, I couldn't get enough. I put buffalo sauce on everything now, from wings, to french fries, to mixing it with my salad dressing.

David and I are both on Weight Watchers, so I am always trying to find healthy, (and gluten-free!) versions of our favorite foods. When I found a recipe for buffalo cauliflower I knew it would be a great alternative to the fried, greasy wings that David and I love so much!

My husband was a little wary when I told him what I was making, but he wound up eating his portion, and the portion that I made for him to take for lunch tomorrow.

1 head of cauliflower, chopped into bite size pieces. (I took the lazy approach and used a bag of frozen cauliflower)
1 cup gluten-free flour
1 cup water
2 tsp garlic powder
1 tsp onion powder
salt to taste
1 cup buffalo sauce (I use Frank's Red Hot)
1 tbsp margarine

preheat oven to 450 degrees

In a bowl, combine water, flour, garlic, and salt. Dunk cauliflower in mixture to coat, and place in a shallow baking dish. Bake for 18 - 20 minutes.

Meanwhile, while cauliflower is baking, combine buffalo sauce and margarine in a separate bowl. Remove cauliflower from oven, and toss in sauce to coat. Return cauliflower to baking dish, and bake for an additional 5-7 minutes.

I served mine with celery sticks and Bolthouse Farm's yogurt ranch dressing. If you prefer blue cheese, make sure you get a gluten free version, as blue cheese sometimes has gluten!

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!

Spicy Ground Pork With Hot and Sour Cabbage

Today was a pretty bad day. It didn't start bad, but slowly degraded as it went on, culminating in  2 hour long call to UPS customer service, during which I locked myself out of my apartment. I usually have dinner ready by the time David comes home from work, but I was so frustrated today I didn't make anything.

David was starving by the time he came from work, and he requested that I make my spicy Thai chili meatballs. I agreed, and we went to the store, where I forgot to purchase half of the ingredients I needed for dinner, but I made some adjustments, and was back on track. Until, I went to roll over the meatballs, and they fell apart. In that moment, a whole new dish was born!

For pork:
1 pack ground pork
1 egg
2 tbsp sweet Thai chili sauce
1/4 cup sliced green onions
Sriracha to taste

For cabbage:
1 1/2 cups shredded cabbage
3 tbsp rice vinegar
1 tbsp soy sauce
1/4 tsp ginger
1 tsp minced garlic
1/2 tsp red pepper flakes

For sauce:
1/4 cup sweet Thai Chili sauce
2 tbsp Greek yogurt
Sriracha  to taste

Mix all but green onion in a skillet over medium heat until browned. Stir in green onions.

Meanwhile, mix rice vinegar, soy sauce, ginger and garlic. Pour over cabbage and toss.

In a small bowl mix chili sauce, yogurt, and Sriracha.

Fill a bowl about halfway with cabbage mixture. Top with ground pork, and drizzle with sauce.

Enjoy!

Spicy BBQ Mushroom Quesadillas

My husband has a tendency to eat the same things over and over. I am the opposite, I almost never eat the same things twice in a row. David went through a phase a few years ago where all he wanted to eat was spicy BBQ mushrooms quesadillas. I made them a few times, until I got tired of them, but he asked to make batch after batch for him to pack for lunch. Then, he just completely forgot they existed.

A few weeks ago I mentioned them when we were planning our weekly menu, and ever since then David asks for them at least once a week. So, today, on our last day of vacation, I decided to make a spicy BBQ mushroom quesadillas for him, with enough left over for him to pack for his lunch.

1 pack sliced portabella mushrooms (I used white since I already had them)

1 cup corn

1/2 cup diced tomatoes

1/2 cup diced onions

2 tbsp olive oil

3/4 Monterey Jack cheese

8 - 10 corn tortillas

for sauce

1/2 cup BBQ sauce (I used Sweet Baby Ray's, It's gluten free!)

1 tbsp apple cider vinegar

1 ancho chile in adobo sauce

1 tbsp adobo sauce (optional, I like things really spicy)

Preheat oven to 350 degrees. 

Heat oil in skillet or wok. Add veggies, and heat, stirring occasionally until tender, and turn off burner. 

Meanwhile, mix BBQ sauce, and cider vinegar, and adobo sauce (if you are using it). Mince chipotle pepper, and add to sauce.

Add sauce to veggies, and mix until coated. Lay 4 - 5 tortillas flat on a cooking sheet, and spread veggies evenly over them. Sprinkle evenly with cheese, and cover with the remaining tortillas. Pop them in the oven, and bake approximately 10 minutes, or until cheese is melted.  

Welsh Hot Dogs

Today David and I took a trip to Flushing Meadows Park. The US Open is going on, and we decided to check out the arena, the park, and the Unisphere. While we were walking around the park, we were overcome by the smells of food in the air. There were people grilling, food carts, and vendors. I knew that I wanted to come home and grill, but unfortunately we have no grill. 

As we were riding the train home, David reminded me of the beer cheese hot dogs I used to make. It's been about a year since I have made them, and they sounded like the perfect meal for this afternoon. I haven't cooked with beer since going gluten free, so I figured this was a good place to start! I used corn tortillas, (most are gluten free, but always check the label) instead of a roll, and added a little bit of yellow mustard. 

This meal really hit the spot! 

1/2 cup gluten free beer (I used Red Bridge)

1 1/2 cups shredded cheddar cheese

1 tbsp Worcestershire Sauce (Lea and Perrins is gluten free)

1 tbsp whole grain mustard

1/2 tbsp garlic 

Mix ingredients in a sauce pan over medium heat, stirring occasionally until cheese melted. Spoon over hot dogs, and serve! 

Horseradish Potato Pancakes

Every Sunday David and I try make brunch together. We decide what we want to make, and each pitch in. Today, we wanted to try something new, so I suggested potato pancakes. David liked the idea and suggested that we add an over easy egg. He is very good at cooking eggs, much better than I am!

When I make mashed potatoes I usually flavor them up a little bit. Today, I decided to add some horseradish, garlic, and Irish cheddar cheese. I am kind of obsessed with horseradish lately, I use it in a lot of things! My mother-in-law got me hooked, she loves horseradish. I had never really had it much, and was rather indifferent to it. I started using to when I started cooking for her, and quickly fell in love. Now I am always looking for new ways to use it. 

Instant mashed potatoes  (I made 4 servings worth)

extra potato flakes

1 tbsp prepared horseradish

1 tbsp garlic

1/4 cup cheddar cheese

2 tbsp Greek Yogurt

Make mashed potatoes according to the package instructions. Add extra potato flakes, until stiff. Add horseradish, garlic, and cheddar.

Meanwhile heat a frying pan over medium heat. Add about 1/4 - 1/3 cup of mashed potato flakes to hot pan. cook until golden brown on both sides, (about 3-5 min a side)

I topped mine with an egg, and some cracked pepper, but they are pretty versatile, so you can be creative!