Masa Cakes with Guacamole and Shitake Mushrooms

There is a restaurant I have been to few times which combines Latin American and Asian cuisines. It is an interesting concept, since they do share a lot of the same ingredients. The last time we were there, I ordered arepas topped with Asian BBQ pulled pork. What I got was something completely different, but it wound up being so good that I didn't mind. This is my attempt to recreate this dish,which I did as soon as I possibly could.

1 cup masa
1 cup water
1 package sliced Shitake mushrooms
1 1/2 cups guacamole of your choice
3 cloves garlic
1 tbsp (or more depending on your taste) siracha sauce
Cotija cheese
Mexican crema

In a pan, over low heat, sauté mushrooms, garlic and siracha, until mushrooms are tender.

Meanwhile, combine water and masa, blending until dough forms. Heat olive oil in a pan, over medium heat. Using about 1/4 cup of dough, form flat cakes, and fry, until golden brown on both sides.

Remove from heat, and top with guacamole, mushrooms, cotija and Mexican crema..

Restaurant Review - 5 Napkin Burger

It can difficult eating out when you are gluten free. It is even more difficult when people are visiting, because they often have ideas about where they want to go, or at least what they want to eat. My parents were in town a few weeks ago, and after some debate, we decided to go to 5 Napkin Burger. I have read about it, and it often pops up on my "Find Me Gluten Free" app. This was my first time going, and I will definitely be going back. The waitress was knowledgeable about what had gluten, and what was safe, and answered every question I had. There were a lot of options on the menu, not like a lot of the token gluten- free options a lot of restaurants offer.

I got an original 5 napkin burger, ground beef, topped with gruyere cheese, caramelized onions and rosemary aioli. It was delicious. Just writing about it has made me want one right now. Luckily, there is one nearby, and I think I figured out what I am going to do for dinner tonight.

White Chocolate Orange Mousse

I don't make dessert that often, but sometimes the mood hits, and I really need something sweet. I like to try new things, so I am often trying to come up with new recipes. I like to adapt old recipes, using the base of it, with different flavors. My original idea was to use dark chocolate, but there wasn't any at the store, so I switched the white chocolate at the last minute.

4 ounces cream cheese
1 1/2
1/3 cup orange marmalade
Juice from 1 orange
1/4 cup roughly chopped white chocolate
Whipped cream, and orange slices for garnish. (Optional)

Allow time for whipped cream and cream cheese to soften.

In a bowl, combine all ingredients, stirring until ingredients are blended. Top with whipped cream and orange slices, if desired.

Parmesan Crusted Cauliflower Steaks with Spicy Mustard Sauce

I have been neglecting my blog lately. I wish I had more time to cook and post, but now that I am working full time I don't really have that much free time. Most of the time I try to make quick dinners, so I am always on the lookout for simple, easy recipes. It doesn't get much easier than this!

1 head cauliflower, sliced
1/3 cup gluten-free panko breadcrumbs
1/2 cup shredded Parmesan cheese

1 tsp garlic powder
2 tbsp spicy Dijon mustard
1/2 cup Greek yogurt
1 tbsp Worcestershire sauce

salt and pepper

Preheat oven to 425 degrees.

Lay cauliflower slices flat on a baking sheet, and lightly mist with oil. Top with salt, pepper, Parmesan and gluten-free panko. Bake for 15-20 minutes, until slightly browned.

Meanwhile, mix garlic powder, mustard, yogurt and Worcestershire sauce, stirring until blended.

Remove steaks from oven and top with mustard sauce. Enjoy!

Unrolled Scottish Spring Rolls

Nicholson's is a restaurant in downtown Cincinnati that David and I used to frequent when we were in college. One of the menu items is Scottish spring rolls, and they are delicious. We always ordered them, everytime we ate there, and they are one of the best things I have ever eaten.

I used to know one of the chefs there, and he gave me the recipe as a going away present when I moved to NYC. I was thrilled.

I decided to adapt this into a gluten-free main dish, after finding the recipe online. It needs some work, because I found that I missed the crunch from the spring roll wrappers, but I would definitely make this again! Don't let the strange combination of flavors fool you, it really is wonderful!

1 pack chicken breast cutlets
3 cups shredded red cabbage
I cup shredded carrots
1 1/2 cup diced sweet onions (I used vidalia)
1/4 cup roasted poblano pepper, finely minced
2 oz red curry paste
2 oz water
1 1/2 cup shredded cheddar cheese
salt and pepper

Prepare chicken any way of your choosing. (I topped mine with salt  and pepper, and baked for 20-25 min at 350). Sometimes I poach the chicken, and in the summertime, I grill it.

In a large pot on the stove top, over medium heat, combine all the veggies, and saute, until soft. Add red curry, water and chicken, and cook for an additional 5 min or so to allow flavors to blend.

Remove from heat, and top with cheese, and enjoy!

Ground Pork With Rice Noodles and Spicy Peanut Sauce

The blizzard has arrived! There is a part of me that would like to go out and build forts, and go sledding, and another part of me that wants to stay in and curl up with another bowl of ground pork with rice noodles and spicy peanut sauce.

This spicy dish was very comforting, especially after trekking around in the freezing cold all day. David and I ate dinner on our couch, snuggled under a blanket, and it was a great way to weather the storm.

1 package ground pork
2 cups chopped broccoli
1 cup shredded carrots
2 cups rice noodles, prepared according to package instructions
Double batch of spicy peanut sauce
One bunch sliced green onions
Siracha sauce

Heat wok over medium heat. Add pork, broccoli and carrots, and cook until pork is brown and vegetables are softened.

Add peanut sauce and heat for approx 2 to 3 minutes, stirring occasionally. Add rice noodles, stir, and remove from heat.

Garnish with green onions ans extra siracha sauce (if desired).  Enjoy!

BBQ Pork Tenderloin with Caramelized Onions On Masa Cakes

Yesterday, I had a craving for BBQ pulled pork and corn bread. I am the type of person that when I get a craving, I must have whatever it is immediately, or else. Fortunately for me, I am usually able to make whatever it is when the craving hits. That wasn't the case this time. I didn't have time to properly prepare pulled pork in the short amount of time between work and dinner, and I was too impatient to wait until the weekend, so I decided to improvise.

This dish was not quite the same, but it fulfilled my craving, so that makes it a success in my book!

1 pork tenderloin

1 cup gluten-free BBQ sauce (I used Sweet Baby Ray's)

1/2 cup sliced onions

2 cloves garlic

1 cup masa

1 1/2 cup water

1/3 cup shredded cheddar cheese

4 tbsp oil

salt and pepper 

Marinate tenderloin in BBQ for at least an hour prior to cooking. 

Preheat oven to 350 degrees. Place BBQ marinated tenderloin in a baking dish, and cook in oven for 30-35 minutes.

Meanwhile, combine masa, water, cheese, salt and pepper, blending until dough forms. 

In a frying pan, heat 2 tbsp oil, until sizzling. Add masa dough, (using about 1/3 of a cup of dough, formed into flat circles) and fry, until both sides are golden, approx 3-4 minutes per side. 

Once tenderloin is cooked, remove from oven and cover tightly with aluminum foil, and allow to rest for 5-10 minutes.

Meanwhile, heat remaining 2 tbsp oil, and once hot, add onions, and stir continuously until onions are softened, and beginning to brown. 

Slice pork, and place on top of masa cakes, and top with onions, and addition BBQ sauce (optional).

Enjoy!

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.

Buffalo Cauliflower Dip

Sometimes I feel as if I have to trick my husband into eating vegetables. Once he has started eating them, and realized he likes them, he is fine. Getting him to eat them is the problem. I often try to add extra vegetables to food I know he likes, or, like with this dish, replace an ingredient entirely.

I didn't even have to make dinner tonight because David ate so much of it of this dip. He said it is not quite as good as the original, but still quite delicious. He called it "the perfect low calorie alternative."

1 bag or head cauliflower
2 packages fat free cream cheese
1 cup Greek yogurt
1 bag fat free mozzarella
1/2 cup low fat ranch dressing
1 cup buffalo sauce (use one cup as a starting point, and add more if you prefer it spicier).

"Rice" the cauliflower. To do this, either chop it very finely in a food processor, or grate by hand, using the largest side on a cheese grater.

In a pan, over medium heat, combine hot sauce and riced cauliflower, until heated through. Put Ina large bowl, and add remaining ingredients, stirring until blended. Serve with tortilla chips, or fresh veggies.

Italian Lettuce Wraps

One thing that makes starting a new job difficult is trying to find restaurants I can trust. I'm in a new neighborhood, and there is not much to eat outside of high end, and fast food. I have been trying to pack my lunch as much as possible, but I get tired of taking the same old things. I am always looking for new, creative recipes. These wraps were half inspired by a muffuletta, half inspired by an Italian sub. They were incredible! I had to eat two right away, even though I was supposed to be saving them for work!


I made a huge batch of the salad, so that I will be able to get multiple meals out of it!

1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped, pimento stuffed green onions
1/2 cup chopped kalamata olives
1/4 cup chopped red onions
2 tbsp light, gluten-free Italian dressing
1/2 lbs hard salami
1/2 lbs ham
1/4 lbs provolone cheese
Lettuce leaf cups

In a bowl, combine carrots, celery, olives, onion and dressing, stirring until mixed, and dressing is evenly distributed.

Layer provolone, ham and salami on top of lettuce leaf cup. Top with salad mixture. Enjoy it!

Shell Steak with Goat Cheese and Roasted Red Pepper Sauce

I have a new obsession with fire roasted veggies. It never occurred to me to roast them over a burner, until I read about it on another blog. I can't get enough of it! Fire roasting adds so much flavor, and enhances any dish. It's just one of the perks of having a gas oven!

2 shell steaks
10 Campari tomatoes
1 red pepper, fire roasted
1/4 cup plain Greek yogurt
1/4 cup chopped onions
5 cloves garlic
2 tbsp balsamic vinegar
1/4 cup shredded Parmesan cheese
1/2 cup goat cheese crumbles
2 tbsp outlive oil

For sauce:

The are two ways to roast red peppers. I fire roasted mine by turning on my gas oven burner to medium low heat, and placing the pepper directly onto the burner, rotating until all sides are evenly blackened.

The other way, if you don't have a gas oven is to place the pepper on a baking sheet, lightly mist with oil, and broil in the oven for approx 15 minutes, until browned.

Halve tomatoes, and place on a baking sheet, lightly misting with oil, and broiling for 12-15 minutes, until skin browns and blisters. Remove from oven, and once cooled, remove skins and discard.

Slice up roasted pepper, removing and discarding skin.

Add tomatoes, pepper, onions, and garlic to a blender, blending until smooth. Dump sauce into a sauce pan, and add yogurt, Parmesan cheese and balsamic, and heat over low heat, until sauce is hot, and cheese is melted.

Meanwhile, set oven to broil. Rub steaks with olive oil, balsamic vinegar, and season with salt and pepper.  Broil for 5-6 minutes a side, or until cooked until desired done ness. (Mine were cooked medium).

Remove from oven and let sit for 5-7 minutes. Top with red pepper sauce, and goat cheese crumbles. Enjoy!

Hot Crab Dip

One of my New Year's Eve traditions with my husband is to cook an amazing dinner together. It was something we started doing in college, and it is something we spend a lot of time planning for, and preparing. We usually do multiple courses, and this year we decided to make crab dip. Our local grocery store recently added a fresh seafood counter, and we finally got the opportunity to test the selection!

1/2 lbs lump crab meat
1/2 package cream cheese
1/4 cup mayonnaise
1/2 cup pepper jack cheese
1/2 cup Parmesan cheese
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp hot sauce
1/4 cup thinly sliced green onion
2 cloves of garlic, minced
1 tbsp lemon juice
Salt and pepper to taste

In a pan, over medium - low heat, combine all ingredients until blended, and cheese is melted. Serve with  tortilla chips, or gluten-free crackers or baguette.

Worcestershire Burgers with Fried Garlic and Onions

Sometimes, a burger just really hits the spot. There are so many different types, and flavor combinations, but I have never found a burger that wasn't incredibly satisfying. I love experimenting with all the different types of toppings. This burger was full of strong favors, and it really hit the spot!

I used this recipe for the actual burger.

For fried garlic and onions:
(Toppings are for one burger, multiply for more burgers)
1/3 cup thinly sliced onions
2 cloves are garlic, sliced
2 tbsp olive oil

In a pan over medium heat, heat oil until. Add onions and garlic, stirring occasionally until brown and slightly crispy. Remove from pan, and blot off excess oil.

For horseradish mustard:
2 tbsp Dijon mustard
1 tbsp whole grain mustard
1 tsp apple cider vinegar
1 tsp horseradish (more or less depending on how hot you like it)

In a small bowl, combine all ingredients, stirring until blended.

I used Udi's gluten-free hamburger buns, which I toasted. Top the burger with aged cheddar cheese, friend onions and garlic, and spread horseradish mustard on bun. Enjoy,