Caprese Appetizers

For the past 5 years my husband and I have enjoyed these around Christmas as a delicious holiday appetizer. But this summer I realized I already have cherry tomatoes and basil growing in the back yard! Why not enjoy them right now. And good heavens, these are a million times better with fresh tomatoes.

I have been making a few of these to enjoy with my lunch! They're heavenly with the Sweet 100's we grow. I must admit, when making these for the holidays, I buy mini fresh mozzarella balls. But since I was just throwing these together, I just cut up a string cheese and called it good. It is better with the fresh mozzarella, just saying!

Caprese Appetizers

20 cherry tomatoes

10 mozzarella balls (cut in half)

20 small pieces of basil

1/8 c balsamic vinegar

20 tooth picks

Place 1/8 c balsamic vinegar in a small pot and boil until it thickens a little. Set aside in the fridge to cool. Skewer cherry tomato, basil, then mozzarella balls on a tooth pick. You want to make sure the flat side is down on the mozzarella so it will stand up. Cover with aluminum foil until ready to serve. Just before serving, Drizzle with balsamic vinegar, and enjoy!

Yields: around 7 servings (3 a piece)

Chicken Cordon Bleu Casserole

This recipe is fabulous for so many reasons. Given, it's a cheesy tasty meal that just melts in your mouth. But also, when I make a ham I have no idea what to do with the leftovers. Second, you can make this recipe and freeze it for later. And it turns out great the second time around too! I love gluten free freezer meals.

I have made this with and without broccoli, and the broccoli just makes it! Not only is it more healthy that way, but it's so much better with it! But try it both ways and decide for yourself.

Chicken Cordon Bleu Casserole

2 cups chicken (cooked and cubed)
2 cups ham (cooked and cubed)
1 can evaporated milk
4.5 oz cream cheese (softened)
1 bag frozen broccoli florets
1 c mozzarella cheese
2 c swiss cheese

Whisk the cream cheese until broken up, then slowly add the milk while continuing to whisk. Pour over chicken and ham. Add the mozzarella and 1c of the swiss. Add the broccoli. Mix it all together. Pour into a 9x13 pan, or divide into 2 8x8 pans. If you're freezing these, use foil pans (which also saves on dishes later). Top with the remaining 1 c of swiss cheese.

To cook immediately bake at 350 for 30 minutes. If you freeze, you can thaw it in the fridge and bake like previously mentioned, or place it directly in the oven and cook for 45-60 minutes. Let it cool for a few minutes and serve over rice.

Raspberry Crisp

Raspberries are my favorite fruit. I love them! I would eat them all day long. So for me to sacrifice 3 cups of raspberries to experiment with this recipe was a big deal. But it was so worth it, I've made it twice in a week! 

You could probably make this with any fresh fruit (peaches, blackberries, apples, etc.). As these fruits are in season, I fully intend to try them all. I top this with frozen yogurt, but you could top with whipped cream, or ice cream. Or you can sneak it by the spoonful on day two with no topping at all. It's fabulous right out of the oven, reheated, and even cold.

Raspberry Crisp

3 cups raspberries

1 1/2 T cornstarch

2/3 c sugar

1 t vanilla

1 c brown rice flour mixture

1 t xanthan gum

1/4 c sugar

1/4 c brown sugar

1/3 c oats

1/4 c walnuts (chopped)

3/4 stick butter (softened)

frozen yogurt, ice cream or whipped cream (optional)

Gently mix raspberries, corn starch 2/3 cups of sugar, and vanilla in a bow. Set aside. In a different, larger bowl, combine flour, sugars, oats, walnuts, salt and butter. Mix together with a pastry cutter (or if you get desperate, use your hands). Pour the berries into a 11 x 7 pan and top with flour mixture. Bake at 350 for 35 minutes, or until golden brown on top.

Be really patient and let it sit for a few minutes out of the oven and top with frozen yogurt. Enjoy!

Yields: 8 servings

BBQ Burger Kabobs

The whole family loves kabobs! My son loves to put them together and takes pride in knowing he "made" dinner. My husband and I can't help but love the delicious grilled taste of meat and veggies over rice. These kabobs remind me of a BBQ hamburger, but are easily gluten free! And who doesn't love a good hamburger.

BBQ Burger Kabobs

1 lb lean ground beef

1/2 lb lean ground turkey*

1/4 c bacon (cooked, minced)

1 t salt

1/4 t black pepper

1/4 t garlic powder

dash ginger

1 T dried minced onions

1 red onions (cut into wedges)

1 green pepper (cut into large squares)

1 yellow pepper (cut into large squares)

BBQ sauce

Brown rice (4 servings)

Combined ground beef, turkey, bacon, salt, pepper, garlic powder, ginger, and dried onions. Mold into tablespoon size meatballs. Skewer meatballs, onions, and bell peppers. Grill until meat is cooked thoroughly. Slather with your favorite BBQ sauce (I prefer a sweet one for this recipe). Serve over rice.

* I used ground turkey to make the meal a little more healthy. You can't tell the difference when combined with the ground beef, but turkey doesn't bind like beef does.