Baby Quiche & Banana Foster French Bake

Today's Test Kitchen is already in full swing, so I blog these recipes while waiting for my first batches to be finished in the oven. It literally smells like a chocolate shop in here right now with my Sticky Road Chocolate Bars, Praline Brownies and Chocolate Hazelnut Smooches steadily baking in the oven. I'm even more excited about finishing up my well worth the 3 hour wait Espresso Chip Meringues! But before I can get to my sugar high treats, let me get to today's recipes: Baby Quiche made with Snyder of Hanover's GLUTEN FREE Pretzel Sticks that I absolutely LOVE having on hand to snack on AND to use in recipes. Here's my downfall with this one though, I've only been able to find my GF pretzels at Whole Foods - so if any Synder reps are reading this now - can we get those amazingly tasty, always crunchy snack treats in other stores (i.e. Walmart, Safeway, Fred Meyer's, Top Food & Drugs) PRETTY PRETTY PLEASE! Paired with my Banana Foster French Bake made with one of my ultimate favorites Udi's Gluten Free Cinnamon Raisin Bread!

Although I tried both recipes (as I always do), I did share the food wealth with my lovely family at my Starbuck's. I delivered breakfast for my favorite Starbuck's staff and on the plus side, picked up my tall nonfat five pump chai with no foam no water at 190 degrees to start off my day! Also a plus side of that, they LOVED both!

So with out further ado, here are both recipes for you to share wiht your family and friends for breakfast or at your next brunch...Happy cooking and better eating y'all...

Baby Quiche:
3/4 cup Synder of Hanover's Gluten Free Pretzel Sticks (finely crushed)
4 tablespoons butter (melted)
6 eggs
1/2 cup milk
Salt/Pepper (for seasoning)
1/4 sweet onion (finely chopped)
1 large garlic clove (finely minced)
1 carrot (finely shredded)
1/4 cup frozen spinach
Salt/Pepper
1/2 cup pepper jack cheese (shredded)

**Preheat oven to 300**
- Grease mini muffin pans and set aside
- Meanwhile, heat 2 tablespoons olive oil in pan and sautee onions and garlic until soft.
- Add carrot and spinach until heated through; Remove pan from burner and let cool slightly.
- Combine melted butter and pretzel mixture until well incorporated; divide amongst muffin pans ensuring mixture is pressed down in the bttom.
- Top each crust with the veggie mixture; Whish together eggs, milk and seasonings; Pour on top of veggies until just covered.
- Finish with shredded cheese; Set pans on cookie sheet and bake for 15-25 minutes are until quiche is set and cheese is golden brown (DO NOT OVERBAKE - Quiche will become tough!)

Banana Foster French Bake:
1 package Udi's Gluten Free Cinnamon Raisin Bread (cubed)
6 eggs
3 cups milk
3 large ripe bananas (mashed)
2 teaspoons vanilla
3/4 cup brown sugar
2 teaspoons cinnamon
For Topping:
2 tablespoons granulated sugar
1 tablespoon cinnamon

**Preheat oven at 350**
- Combine eggs, milk, vanilla, brown sugar, banana and 2 teaspoons cinnamon; Mix in bread until well coated.
- Place in a lightly grease 9x12 ovenproof dish; Mix granulated sugar and 1 tablespoon cinnamon and evenly coat the top of bread mixture.
- Bake for 35-45 minutes or until middle is set. Serve immediately.

Vermont Skillet & Baked Mac & Cheese

I'm in LOVE with Safeway right now! Not only are they starting to really stock their shelves and freezer sections with a variety of gluten free products, they also have this wonderful section in each department called the CLEARANCE section! Now I know, I know, clearance is not a NEW thing, but Safeway has some really great products in this section every time I go. My biggest score was last night's find of Open Nature's Apple Maple Chicken Sausage to my surprise was 100% gluten free and delish to boot! AT $1.50 for a 6 link package, I couldn't turn it down and almost raced home to get cooking. Its already fully cooked and just needed a few things to create a quick and easy meal, but since I had some time I thought I'd whip up a homemade Baked Mac & Cheese. My favorite gluten free pasta brand (Quinoa) lately has also hit shelves at Safeway as well as Fred Meyer's which saves me a 45 minute trip to Whole Foods but also is more than half the price at my local stores! With the price of gasoline on the never ending rise and this economy the way it is, every little bit helps so trust and believe I'm also excited to catch a deal and save a little (or a lot!) The meal of course can't be complete without a little green so I popped in some frozen green beans in my trusty tupperware and BAM dinner was complete!

So let's get to the recipes...I know I've babbled on enough this morning :D Happy cooking and better eating y'all...

Vermont Skillet:
1 package Open Nature's Apple Maple Chicken Sausuage (casing removed & sliced)
1 pund cremini mushrooms (sliced)
1/4 tea. crushed red pepper
Salt/Pepper (to taste)

- In large skillet and on medium high heat sautee mushrooms and seasonsings until brown; add in sausuage.
- Cover and reduce heat to medium and cook for about 5 minutes until sausuage is heated through.
- Uncover and cook until sausage browns (about another 5 minutes).
- Serve immediatly.

Baked Mac & Cheese:
1 package Quinoa Elbow Noodles
1/3 cup Red Mill's Gluten Free All-Purpose Flour
4 tablespoons butter
Salt/Pepper
2 cups milk
2 cups sharp cheddar cheese (shredded) Plus 1/2 cup for top

**Preheat oven to 350**

- Cook pasta according to directions on the box.
- Meanwhile, in large pot, heat butter until melted and add in flour, salt and pepper. Whisk together so that flour is fully incorporated into the butter and continue to cook until flour is cooked (about 5 minutes).
- Slowly pour in milk, making sure to whisk continually to avoid lumps and ensure a smooth creamy consistancy.
- Bring to a low boil, mixture should be slightly thickened. Add in cheese slowly, still continually mixing, until cheese in melted and mixture coats the back of a spoon.
- Turn off the heat and add in noodles. Pour mixture into an oven safe dish and top with cheese.
- Bake for 35-45 minutes or until cheese is bubbling and golden brown on top.

Balsamic BBQ Wings & Twisted Pasta Salad

It's been awhile since I've posted a recipe (sorry about that y'all). I needed a vacay from my crazy-busy schedule, and now that I've had it I'm back on my grind (and back at the keyboard :D ). Although I've been awhile from posting recipes, I've still been busy in the Test Kitchen whipping up new recipes and trying new things out. Today's recipes are something that the hubby absolutely LOVED and I've made at least 5 times since its original conception date :D A little sweet, a little spicy and a some smokey kick behind it - these wings are delish and ADDICTIVE! Paired with my Twisted Pasta Salad tossed with Wishbone's gluten free salad dressing (a new found grocery favorite), makes you feel like summer time's already in full swing.

On another note, Udi's Gluten Free Foods is releasing their brand spanking new gluten free hot dog and hamburger buns next month (in addition to TWO new grain breads) just in time for grilling season. I'm SO excited about the new products (not only because I'm a Udi's Ambassador) but also because I've missed hamburgers and hot dogs on REAL buns! Finally someone has created just the thing for all my fellow Celiacs and gluten intolerables out there! Thank goodness! And of course you can pick it up when it hits shelves in May at your local grocery stores (i.e. Safeway, Fred Meyer's, Kroger's, Whole Foods). Another new love since my mini-technology vacay...Cream of Rice! A sister of the traditional Cream of Wheat, this is definitely a must have staple in any gluten free pantry. It's just as quick and easy to make as Cream of Wheat is, and the taste is EXACTLY the same. I've had it every morning since its arrival on my grocery store's shelf and it's the perfect warm-me-up breakfast. I mix it with a little nonfat milk, some Truvia and some blueberries and it's like having a bowl of blueberry muffins first thing in the morning! It's my new Heaven in a bowl :D

All this talk about food is making me hungry - so let me get to these recipes so I can get cracking back in the kitchen :D

Happy cooking and better eating y'all...

Balsamic BBQ Wings:
2 lbs chicken wings (washed and seperated)
Salt/Pepper

For Sauce:
1 cup balsamic vinegar
3/4 cup gluten free ketchup (Try Organicville)
1/3 cup brown sugar
1 garlic clove (minced)
1 tablespoon Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
1/2 tsp Montreal Seasoning (Try McCormick's)

*Preheat oven to 375 degrees*
- Season chicken wings with salt and pepper; arrange on broiler pan lined with foil and bake for 20 minutes.
- Meanwhile, combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
- Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
- Baste chicken with half the sauce and bake for another 10 minutes.
- Flip and baste other side and cook for another 5 minutes.
- Remove and serve with pasta salad (recipe below)

Twisted Pasta Salad:
1 package Quinoa Veggie Curly Noodles
3/4 cup Wishbone's Raspberry Walnut Vinegarrette
2 stalks celery (finely chopped)
1/2 cup sharp cheddar cheese (cubed)
1/2 red bell pepper (finely chopped)
1/2 cup frozen broccoli (thawed)
1 jar marinated artichoke hearts (drained)

- Cook pasta according to package directions; drain and mix with veggies, cheese and dressing.
- Chill for at least 3 hours before serving.

Stuffed Mushroom and Berry Field Salad

I feel like it's been quite awhile since I've blogged, but I'm back! What a insanely hectic few days it's been. Being busy in the Test Kitchen as usual has produced a wonderful collection of tasty new gluten free recipes. And of course, I'm here to share them all with you!

This week's recipes sure have been inspired by the fabulous produce out in the markets. With fresh strawberries on sale for $1.88 a carton and later buy one get one free - they were a must on the grocery list. Plump freshly picked blueberries were also on sale for buy one get one free and so they too were loaded up. Portobello mushrooms were going for the same price as well as parsley bunches and field green salad packages. With my produce list checked off I headed off to the meat department and found fresh organic Italian sausage on sale for $1.99 per pound. After picking up a few replacement staples for the kitchen, I headed off to the house to get started on new recipes for dinner.

Stuffed Mushrooms and Berry Field Salad with a new found gluten free salad dressing ala Wish Bone dinner was finished within the hour. It was all so good, the hubby even decided to head out to Orange Leaf for some frozen yogurt for dessert. I think they might have hit up the same grocery stores because their fruit selection wasn't just plentiful but sweet and juicy as well. All and all, the new recipes were another hit and dessert (although not homemade) was just as satisfying. So without futher ado, let's get cooking...

Happy cooking and better eating y'all...

Stuffed Mushrooms:

8 large portobello mushrooms (stems removed & set aside)
1 lb. Italian sausage (with casings removed)
2 tablespoons chopped parsely
3 oz. roasted red peppers (drained & chopped)
1 large garlic clove (finely chopped)
1/4 cup mozzarella (shredded)

**Preheat oven to 350**

- Wipe mushrooms with damp cloth; remove stems from caps and set aside.
- In seperate bowl mix sausage with parsely, red peppers and garlic. Divide meat into eight equal parts and stuff mixture into each mushroom cavity.
- Place in ungreased baking dish; cover and seal in foil and bake for 25 minutes.
- Uncover and continue cooking for an additional 10 minutes.

- Top each mushroom cap with shredded mozzarella and bake until cheese is melted and golden brown about 5 minutes.
- Remove and serve.

Berry Field Salad:
1 package Field Greens (washed and drained)
1 pint fresh strawberries (washed & sliced)
3 oz. fresh blueberries (washed)
1/4 cup sliced almonds (toasted)

- Layer greens, berries and almonds.
- Toss with your favorite gluten free Wish Bone salad dressing (try Raspberry Vinaigrette)

And don't forget the best part of any meal - DESSERT!

Creamed Spinach Toss

Another Friday of Lent has arrived and so goes the meat for the day. As much as I would love to load up on seafood and shellfish every Friday for the next 40 days, I'm pretty sure my heart and my cholesterol would thank me if I didn't :D But boy does jumbo prawns and steamed crabs sound delicious....mmmmmmmm SARAP! However, I am trying to refrain from giving in to the urge to indulge in my favorite ocean critters.

So I've whipped up a quick Creamed Spinach Toss that is great with gluten free brown rice penne (try my favorite at Trader Joe's in the pasta aisle) but is equally tasty over a bowl of steaming hot rice. Not only is the dish meat free, gluten free but it was also a HUGE hit with the husband who A: Doesn't like spinach and B: Doesn't like tofu (which this recipe has both!) Bigger shocker, he loved it and didn't even realize either of those items were in the dish...lol...Love when that happens! He even took the leftovers to work for lunch today :D GO TEAM GLUTEN FREE!

Now let's get to cooking - Happy cooking and better eating y'all!

Creamed Spinach Toss:
1 package firm tofu (cubed)
Salt/Pepper
Lemon flavored olive oil
2 cloves garlic (finely minced)
1 cup frozen spinach (thawed)
2/3 cup white wine
Zest of 1 lemon
1/2 cup heavy cream
1 package Trader Joe's Brown Rice Penne
Fresh grated parmesan cheese (for garnish)

- Bring water in a large pot to a boil; cook pasta until al dente. Drain, drizzle with lemon olive oil and set aside.
- Then heat olive oil in large pan over medium-high heat. Stir fry tofu; seasoning with salt and pepper.
- Add garlic and lemon zest (cook until soft and fragrant). Deglaze pan with wine and continue cooking until wine reduces.
- Reduce to simmer and whisk in heavy cream; simmer just until cream is heated through.
- Pour mixture over penne and toss. Garnish with grated parmesan and serve immediately.

**Equally delicious over a bowl of hot rice (white or brown) pick your favorite and ENJOY!**

Flat Iron Steak Salad & Berry Pound Cake & Cream

With the weather FINALLY beginning to clear up out here, I've got summer on my mind. Sun, beaches, bikini season :| (oye vay!) To keep in line with the inpending season change, so has the recipes in my kitchen (or at least for tonight...lol). As much as I would love to have salad most days, I also have to keep in mind that my always hungry husband is gonna crave a little more than just salad after work :D So today's recipe of Flat Iron Steak Salad ensures I get a light but delish salad with a gluten free dressing and he gets something that sticks and doesn't make him crave dinner #2 a couple hours later.

Of course with a light dinner, there has to be a reward at the end. After all we're saving calories on dinner...lol. My Berry Pound Cake & Cream fits that bill PERFECTLY! So let's get started...

Happy cooking and better eating y'all...

Flat Iron Steak Salad:
2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 tablespoons cold unsalted butter
1 onion (thinly sliced)
1 tablespoon garlic (minced)
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups red wine (whatever you like to drink)
1 package arugula
1/2 cup edename (thawed)
1 pint cherry tomatoes (halved)

**Prepare the grill or barbecue (medium-high heat).**

- Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt.
- Add the garlic and oregano and saute until fragrant, about 30 seconds.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat.
- Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.
- Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Serve over arugula, cherry tomato, edename salad. Drizzle the sauce over the steak & salad - drizzle a little more extra-virgin olive oil to finish.

Berry Pound Cake & Cream:

1 1/2 cups Gluten Free Bisquick Mix (plus more for dusting the loaf pan)
2 teaspoons orange zest (about 1 medium orange)
1/2 teaspoon ground cinnamon
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter (at room temperature, plus more for greasing loaf pan)
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained

Cream:
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine (or Moscato wine)

**Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.**

- In a medium bowl, combine the Bisquick mix, baking soda, orange zest & cinnamon. Whisk to combine.
- In a separate bowl, using an electric mixer, cream together the sugar and butter until blended.
- Add the eggs 1 at a time. Add the vanilla extract.
- Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.

- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)

To make the Vin Santo Cream:

- In a large bowl, beat the cream until it holds soft peaks.
- Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.
- Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream.

Bacon Bacon BACON! & of course Bacon Wrapped Chicken Dogs

Being a Celiac (as difficult and frustrating as it can be) isn't as bad once you know what's SAFE for you. This is usually done a lot easier when you're at home cooking for yourself. But as the weather is beginning to warm up and grills are starting to come out of hybernation, heading out to BBQ's and the like, it can be a little nerve wrecking. Being prepared beforehand can alleviate all of these nerves. I like to pack my own essentials before heading out so at least I know #1: I won't be starving while trying to enjoy the festivities and #2: I don't risk a cross contamination episode. I also wrap items I need to heat up in foil so that I can add them to the grill and avoid any cross contamination from the grill as well. Of course if you're going somewhere there's a microwave I make sure to pack items in a microwavable container to ensure the same thing.

Today's recipe is one of my BBQ-bring-along favorites! Of course it's just as delicious when you're in the mood for a hot dog at home while wishing for warmer weather (as I was last night :D)! Perfect with Udi's Gluten Free Hot Dog Buns but equally great with a bowl of steaming hot rice (the islander in me just can't resist sometimes :D)! So here's a family recipe I'm passing onto you...ENJOY! Happy cooking and better eating y'all...

Bacon Wrapped Turkey Dogs:
4 Foster Farms Chicken Hot Dogs (Cut length wise to create pocket - DO NOT CUT ALL THE WAY THROUGH!)
4 strips Oscar Mayer Turkey Bacon
4 toothpicks (broken in half)
1/2 cup shredded cheddar cheese
4 tablespoons sweet relish
1 tablespoon OrganicVille Gluten Free Yellow Mustard

**Preheat oven to BROIL**

- Mix cheese, relish and mustard together until well combined.
- Divide mixture between hot dogs, filling each completely.

- Wrap bacon around each hot dog; securing with toothpick half.

- Place in baking dish and broil until cheese is bubbling and brown.
Make sure to remove toothpicks before serving.

Pack these up in foil and throw the on the grill once you get to your party desitnation. Bring along your own rice or gluten free hot dog buns (try Udi's Gluten Free Hot Dog Buns) and pack along some Terra Chips and a WOW! Oregon Oatmeal Cookie for dessert and you're all set :D