Cilantro Lime Shrimp Salad

I know, long time no post! But this recipe turned out way too delicious not to share. I made it for my birthday and it will definitely be on the menu often in our house! I love salads for dinner, and have finally convinced Dave they are acceptable meal. But he loved this one too. Oh man, we ate the whole half lb of shrimp I cooked in one meal it was so good. And naturally gluten free!

Cilantro Lime Shrimp Salad

Spinach
Red onion (diced)
Sweet Corn (fresh off the cob)
Tomato (diced)
Avocado (diced)
Mozzarella (grated)
1 lb shrimp

Marinade
2 limes (juiced & zest removed & save for dressing)
1 T oil
2 T cilantro
1 clove garlic

Dressing
7 T oil
2 T vinegar
3 T lime juice
zest of 2 limes
1/4 c cilantro
2 garlic cloves
1 t sugar

Marinate shrimp for 30 minutes. While marinating, create a salad with remaining ingredients and mix dressing. Place shrimp on skewers and grill 3 - 5 minutes per side. Top with Cilantro Lime Dressing.

Fall Potatoes & Carrots

We love sweet potatoes in our house. And I love cooked carrots. I usually forget about them unless I'm making a roast, but this recipe has the best of both worlds! It's delicious, healthy, and cheap!

Don't be disturbed that there isn't much sauce for these veggies. With a minimum of sauce, you can really taste the actually flavor of the veggies! It's heavenly! Every time I make this the whole family eats way too much. It's so good, you don't even need to serve it with meat. But we usually have a little side of chicken. And how often can you say your main dish is veggies and potatoes?

Fall Potatoes & Carrots

1 lb carrots (I use baby carrots)
1 lb sweet potatoes (peeled and cubed)
1 lb idaho potatoes (peeled and cubed)
1/2 large red onion (peeled and cubed)
16 oz can chick peas (drained)
6 cloves of garlic (minced)
3 T olive oil
1 t dried rosemary
1 t brown sugar
1/2 t salt
1/2 t black pepper

Mix garlic, olive oil, rosemary, sugar, salt, and black pepper in a glass measuring cup. Preheat oven to 425 degrees. Pour potatoes, carrots, onion and chick peas onto a large cooking pan (I use our cookie sheet lined with the silicone mat). Stir around so everything is evenly distributed. Drizzle with sauce and gently stir around. Cook for 45 minutes, or until the carrots have softened.

Yeilds: 8 servings (or 6 if you're eating it as a main dish)

Thai Stir-fry & Zucchini Noodles

For the past 2 months I've been tempted every time I went to Walmart by the Veggeti. Way cheesie, I know! But I've wanted a device to make veggies into noodles for about a year, and they're usually $40. But this one is only $15. So I broke down and bought one. And now that it's zucchini season, I'm so glad I did!

We've tried zucchini and yellow squash so far. I like the thick noodles better than the thin ones. I love it in Asian dishes, with white sauce, and with red sauce. I didn't love it with pesto for some reason (not sure why, it just didn't taste as good). But this has been my favorite recipe hands down!

Also, I found you want to cook these noodles the day you eat them, and they're just as good cooked in the microwave as boiled. So it only takes two minutes to cook if you want to heat up the sauce and veggies for the next day. 1 small zucchini is about 1 serving.

Thai Stir-fry & Zucchini Noodles

6 small zucchinis (made into noodles)
1/4 c veggie oil
1 garlic clove (chopped)
1/4 c soy sauce*
1/4 c rice vinegar
2 t Pad Thai Sauce
2 T honey
1 chicken breast (cubed)
1/2 c carrots (julienned)
1 red bell pepper (sliced thinly
1/2 lb mushrooms

Place oil, garlic, soy sauce, rice vinegar, pad thai sauce, and honey in a wok. Heat to a simmer, add chicken and carrots. Let simmer for 10 minutes, or until chicken is cooked. Cook noodles in the microwave for 2 minutes. While  noodles are cooking add remaining ingredients to the wok and cook. Add noodles to the wok and stir until fully covered with sauce. Enjoy!

Yeilds: 6 servings


* Make sure your soy sauce is gluten free. La Choy brad is.

Volcano Cookies

I've made these cookies twice. The first time they were so rich and chocolate-ly, but the batter ran across the pan. The second time they set up, and turned out fabulous! Well worth the trial and error of the first batch!

Volcano Cookies

1 lb powdered sugar
3/4 c cocoa powder
1/2 t salt
5 medium egg whites (beat to soft peaks)
1 T valilla extract
1 1/2 c semi-sweet chocolate chips

Preheat the oven to 350 degrees. Mix sugar, cocoa, and salt in a large mixing bowl. Add the egg whites, vanilla, and mix until smooth. Gently stir in the chocolate chips. Set the dough in the fridge for 10 minutes, or until slightly thickened.

Using a tablespoon, place on a baking pan covered with a silicone mat lightly sprayed (or wax paper lightly sprayed). Bake 15 minutes or until the top starts to crackle. Leave on the cookie sheet for a few minutes before transferring to a wire wrack to cool completely.

Yields: 24 cookies

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.

Strawberry Sorbet

Sorbet is so flavorful! It's bursting with fruit and feels so much more healthy than ice cream, since it omits the heavy cream. I mean, you know you're still eating sugar, but you the main ingredient is fruit! And you just can't go wrong with strawberry.

Strawberry Sorbet

3 1/2 c strawberries (remove stems)
2 T lemon* juice
Juice from 1 orange
1 c karo syrup
2 egg whites

Place all ingredients in the blender and liquify. Pour the mixture into your ice cream maker and mix until solidifies (about 25 minutes).


*can substitute for lime juice for a strawberry lime sorbet. If doing so also replace the orange juice for lime juice (3 T, so 5 T total lime juice).

Cherry Apple Chicken Salad

I hate cooking in the summer! It heats up the house and makes me miserable. So we do a lot of grilling, salads, and crockpot meals. This recipe combines grilling and salads. It's easy and delicious with a hint of sweet. And the chicken makes it hearty enough to be a main course.

Cherry Apple Chicken Salad

2 Chicken breasts (grilled, cubed)
1 granny smith apple
48 red cherries
Fetta cheese
Almond slivers
Spinach
Raspberry vinaigrette dressing

Fill 4 salad bowls with spinach (or your favorite lettuce mix). Top with chicken, apples, cherries, cheese, almonds and salad dressing. Enjoy!

Yields: 4 servings

Mango Sorbet

The best part of summer is frozen treats! We love eating and making ice creams and sorbets. I made this recipe for my husband and it turned out to be the best sorbet we've ever made! We gobbled down the entire batch almost instantly. And mangos are on the shopping list to make more soon. It's delicious topped with fresh chunks of mango, strawberry or raspberry.

Mango Sorbet

6 ripe honey* mangos (peeled and cut off pit)

juice of 1 orange
1/3 c lemon juice
1 c sugar
2 medium egg whites

Place all ingredients in the blender and liquefy. Place in your ice cream mixer until it reaches a thick consistency (about 25 minutes). Place in a freezer friendly container and freeze for 2 - 4 hours.


* or substitute 3 regular mangos

Spicy Tater Tot Casserole (Crockpot)

I've been desperate for recipes that don't require using the oven lately. It's been hot out and I hate heating the house up by cooking! So I altered this recipe to gluten free, and it was a fun change from our normal meals. We love tater tots, so we couldn't help but enjoy this meal!

Spicy Tater Tot Casserole

1 pound ground beef, browned
1 can RoTel, We used mild but you could easily use a hotter variety
1 16oz package of frozen Tater Tots (I bought a 5 pound bag because they were cheaper and just covered the top of the crock pot with them)
1 can Cream of Chicken Soup
1 small onion
2 cups cheddar cheese, shredded

In a skillet, brown beef. Drain the fat and add onion and RoTel. Pour mixture into the bottom of your crockpot. Stir in the Cream of Chicken Soup substitute. Pour tater tots across the top and gently press into the mixture. Cook for 2 - 3 hours on low. About 30 minutes before serving, top with shredded cheese.

Yields: 4 servings


If you threw in some scrambled eggs, this would make a delicious breakfast casserole, or wrapped in a tortilla, it would make a tasty breakfast burrito!

Quesadilla Sandwhiches

I made this out of desperation! It has been way too hot here for me to have any desire to bake a loaf of bread. I really wanted a sandwich, and so I decided to experiment. The results were so fabulous I made it again the next day. And again the following day. It reminds me of a toasted sub and is so versatile. You could use whatever toppings you wanted.

Quesadilla Sandwich

Corn Tortillas (2)
Margarine
Mozzarella & Cheddar Cheese (shredded)*
Roast Beef*
Lettuce*
Tomatoes (cubed)
Mayo

Lightly butter two corn tortillas on one side each. Brown the buttered side of the first tortilla and set on your plate. Place the second tortilla (butter side down) on the pan and top with cheese and roast beef. When browned and cheese is melted, carefully remove and place on plate. Top with lettuce and tomato. Lightly put mayo on the second tortilla and place on top. Cut in half and enjoy!

Yields: 1 serving


* Use whatever combo of cheese and meat you want! Swiss and ham would be heavenly, Chicken and Munster sounds tasty, and spinach is a delicious lettuce substitute. Also, feel free to add other toppings (like avocado). Just be careful not to add too much, because it will be harder to eat with too much on it.

Honey Cornbread Waffles

I saw a recipe for some maple waffles with chili on top, and knew I not only had to make a gluten free version, but I wanted to make it a honey cornbread waffle! And this delicious meal was born. I love corn bread with my chili, and this is such an easy way to have both. It's also a great way to make a big pot of chili, and eat the leftovers in a different way on day two.

Honey Cornbread Waffles

1 c cornmeal
1 c brown rice flour mixture
1/2 t xanthan gum
2 T baking powder
1/2 t salt
1/4 c sugar
1/3 c oil
3/4 - 1 c milk
1 egg
1/4 c honey

Mix all ingredients together and scoop into your waffle iron. Cook until crispy. Serve topped with chili, or syrup.

Yields: 6 waffles

Salsa Chili (Crockpot)

I know it's not chili season, but I've been craving chili recently. I love to eat it on top of a hot dog, or even with a side of corn bread. This recipe is easy, and made in a crock pot. I make mine with lean ground turkey instead of ground beef, and my manly meat husband can't tell the difference!

Salsa Chili

1/2 lb ground lean turkey (cooked)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
24 oz chunky salsa
1 can diced tomatoes (un-drained
1 lg onion (chopped)
1 can tomato sauce
1/2 t dried oregano
1/4 t garlic powder
1/8 t thyme

Mix all ingredients into the crock pot and cook on low for 9 hours or on high for 4 hours. If desired, add 1/2 c green yellow and red bell pepper 30 minutes prior to serving.

Yields: 6 - 8 servings


We like to top it with cheese and sour cream, and Dave loves to add tortilla chips. Sometimes I add corn to the mix (like above), and sometimes I make it with extra bell peppers. It's a pretty flexible recipe.

Crunchy Peanut Butter Cookies

This is the easiest Peanut Butter Cookie recipe ever! It's not super sweet, and it's more of a crunchy cookie than a soft one. These bad boys are delicious! They're small too, so you have to be careful or you'll realize you just ate 6 cookies. My favorite part is all the ingredients are common in any pantry. So if you're at your mom's house and you need to whip up a batch of something gluten free, this is the recipe for you.

Crunchy Peanut Butter Cookies

1 c chunky peanut butter
3/4 c brown sugar
1 large egg
3/4 t baking soda

Mix the peanut butter and brown sugar together. Add remaining ingredients and whip until well combined. Scoop 1/2 T of batter onto a silicone mat or a parchment lined baking sheet. Bake 350 for 10 minutes or until the bottom slightly starts to brown. These are really soft when finished, so I left them on the pan for a few minutes until they firmed up a bit. Then transfer them to a cooling rack.

These would be delicious with extra peanuts, chocolate chips, dipped in sugar, or even with a different kind of nut butter (almond, or even Nutella would be delicious).

Sweet Pulled Pork (Crock Pot)

I love Cafe Rio! I am proud to say I discovered it at it's original location 3 years after it opened. It's my go to Mexican joint. That being said, of course I make my own version of their pulled pork at home. We eat it on salads, in burritos, with a side of mashed potatoes, on baked potatoes, and even on a bun as a sandwich. It's just so good.

And if for some crazy reason you can't eat an enormous pot in one setting, the leftovers freeze great! I scoop it into a ziplock bag and flatten and freeze. That way it stacks really well.

Sweet Pulled Pork

5 - 6 lb pork roast
2 cans Dr Pepper (I use caffeine free, but don't use diet)
1 1/2 c brown sugar
3/4 c white sugar
1 clove garlic (minced)
7 oz. chilies in sauce (do not drain)
6 oz. red taco sauce (mild)
1 t dry mustard
1 t cumin
1/4 cayenne pepper

Place roast in your crockpot, cover half way with water and cook on low for 12 hours. Drain pork. Slightly break up the pork so there is more surface area to soak up the seasonings. Add all ingredients and cook for an additional 6 hours. If you like your pork really shredded (like above), 2 hours before serving shred pork completely.

This is delicious as a taco salad (with tomatoes, beans, lettuce, tortilla chips and dressing), makes a fabulous burrito with a spicy mango salsa, or even is tasty on a bun as a pulled pork sandwich (Think white cheese melted on top). My husband like larger chunks when making a sandwich, so consider what you want to do with this when shredding. Also, if 5 lbs of pork sounds daunting, you can half it or even make it all and freeze some of the pork. It reheats great!

Spicy Mango Salad

It's the time of year when I LOVE eating salads for dinner. My husband has finally gotten used to this as an entree, and requests certain salads now that the weather has gotten nice. This has been our favorite salad lately! It's really easy, and so delicious. We ate this 3 times in one week! It's light and healthy but filling.

Spicy Mango Salad

2 chicken breasts
Hawaiian Spicy Mango Marinaide
8 strawberries (cubed)
Mango (cubed)
Swiss cheese (cubed or grated)
Romaine Lettuce (or spinach)
Raspberry Vinaigrette Dressing

Grill the chicken breasts and cube. Place in a bowl and mix in some marinade (more if you like it spice). Place lettuce, fruit, cheese, and chicken in 4 bowls. Top with dressing.


Yields: 4 servings

Herb Bread

This recipe was spawned out of sheer jealously and desperation! I was making my husband and son some bread and was sad I wasn't going to be enjoying it too. So I threw a little of this and that into the mixing bowl and it turned out HEAVENLY! I love how the crust ended up crispy and the hint of herbs. It's also so moist. It makes a fabulous sandwich, grilled cheese or toast.

Herb Bread

3 c brown rice flour mixture

1 1/2 t xanthan gum

1/4 t cream of tartar

2 1/2 t rapid rise yeast

1/2 t salt

1 T oregano

1/2 T thyme

1/2 T rosemary

1 t apple cider vinegar

1/2 T honey

2 large eggs

1 c warm milk (100 degrees)

4 T unsalted butter (melted)

Lightly spray the sides of a bread pan with Pam. Drizzle a little olive oil on the bottom of the pan. Set aside. Place all dry ingredients in a mixing bowl and combine. Add honey, eggs, warm milk, and butter. Mix, scrape down the pans and mix for 3 minutes. Pour the dough into the prepared pan, and let rise in a warm place until expanded above the lip of the bread pan.

Bake at 350 for 35 to 40 minutes. The top will be lightly browned. If you like a crispier crust, bake it for a little longer. Enjoy!

Seafood Pot Pie

I had some extra crab in the fridge that needed to be used, so I decided it might go well in a pot pie. I added some shrimp go with it, and it ended up making a fun change to a traditional dish.

You can make a full version of this recipe in a 9 x 11 inch pan, or make a half batch in a 8 x 8 inch pan. A full batch will serve 8 - 9 and a half batch will serve 4 - 5. The recipe is made for a full batch, but it can easily be halved.

Seafood Pot Pie

1 c crab* (cubed)


1 c small shrimps
1 c asparagus (chopped)1 can of corn
1/3 c brown rice flour mixture1/8 t xanthan gum1/4 c onion (chopped)1/4 t pepper1/4 t salt1 3/4 c chicken broth2/3 c milk1/3 c margarine
4 batches pie crust dough


Preheat oven to 425. Melt margarine over low heat. Blend in flour, xanthan gum, onion, salt, pepper, broth, and milk. Heat to a boil, stirring constantly. Boil until mixture thickens (about 1 minute). Pour over crab, shrimp and veggies and gently mix together (in a medium bowl).

Bake bottom crust for 10 minutes. Pour filling into the pan, and top with remaining pie crust. Seal edges and cut slits in the center. Bake for 40 minutes.


* If using imitation crab make sure it's gluten free, some brands are not.