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

Marsala Shrimp Scampi with Black & White Bread Pudding

The Lenten Season is upon us and although it may mean giving up a few things I love for 40 days, it also means great seafood recipes are hitting the table. Like my Marsala Shrimp Scampi served atop al dente gluten free spaghetti easily found at local chain grocery stores (i.e. Safeway, Fred Meyer's, WalMart, Tops Food & Drug). And since dinner is a little on the lighter side, why not splurge a little on dessert with my Black & White Bread Pudding chalk full of plump raisins from Udi's Gluten Free Cinnamon Raisin Bagels, dark chocolate chunks and a buttery toffee topping. Both recipes aren't only bursting with flavor but are as always, gluten free!

So let's get to cooking while I wait for our delayed flight to arrive :D Happy cooking and better eating y'all...

Marsala Shrimp Scampi:
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 large cloves garlic (minced)
1 teaspoon red pepper flakes
1 cup cremini mushrooms (sliced)
1/4 cup Marsala Wine
1 pound shrimp (shelled & deveined)
2 tablespoons parsley (chopped)
1 package brown rice gluten free spaghetti noodles
Parmesan cheese (for garnish)

- In large pot; boil water for spaghetti noodles. Cook entire package; drain and set aside.
- In a seperate large skillet melt butter and oil; add in garlic until soft (about 5 minutes).
- Add mushrooms and red pepper flakes until mushrooms are brown (6-8 minutes more).
- Deglaze pan with wine and continue to cook for another 5 minutes; add in shrimp and toss with mushroom mixture until shrimp are pink and cooked thoroughly.
- Add in parsely; mix well and serve on top of noodles. Garnish with grated parmesan cheese if desired.

Black & White Bread Pudding:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
4 Udi's Gluten Free Cinnamon Raisin Bagels (cubed & allow to stale overnight in a bowl)
Topping:
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter (cold)
1 cup chopped pecans
1 cup dark chocolate chunks

**Preheat oven to 350 degrees**

- Grease a 13 by 9 by 2-inch pan.
- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.

- Add in cubed bread and let sit for 20 minutes stirring occassionaly.

- In another bowl, mix and cut together brown sugar, butter and cinnamon; mix in chocolate and pecans.

- Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.

- Remove from oven; can be served warmed or cold.

Round #2 Recipe - Breakfast Pizza Toast

On the heels of the Udi's Gluten Free announcement of two brand new loaves of bread AND finally hamburger and hot dog buns, I was put into an Udi's kinda mood. As you guys probably know, I LOVE looking for new ways to turn my gluten free products into meals I used to enjoy and if I can ensure leftovers are used to their full capacity - well I'm even more in love :D So, with a whole half of yesterday's VetaVitaVegemin Skillet left and a loaf of Udi's Gluten Free Multigrain Bread in my freezer, I thought why not combine the two and have my pizza and eat it too :D After making the pizza toast for myself, I decided to make a few more and freeze them so I had a few on hand for those days I just wanted something quick-fast-and-in-a-hurry. The individual pizza I've frozen were made with the new Udi's Gluten Free Multigrain Bagels, which are equally delicious.

Whether you decide to have pizza toast or individual bagel pizzas for breakfast, I hope you enjoy them! And don't forget to go stock up on your Udi's products at your local Safeway, Fred Meyer, Kroeger's or Whole Foods!Happy cooking and better eating y'all...

Breakfast Pizza Toast:

8 slices of Udi's Gluten Free Multigrain Bread OR
4 Udi's Gluten Free Multigrain Bagels (halved)
1 cup Simple Marinara Sauce (Recipe below)
VetaVitaVegemin Skillet (Recipe posted March 9, 2011)
1 cup Kraft Italian Blend Grated Cheese

**Preheat oven @ 350 degrees**

- Layer each bread/bagel slice with marinara sauce; cover as close to the edge as possible.
- Crumble egg skillet mixture onto sauce and top with cheese.
- If storing in freezer, wrap each pizza in plastic and store in freezer safe zip bag.

- If continuing to eat, place each slice on a nongreased baking sheet and bake for 10-15 minutes or until cheese is completely melted and golden brown.

Simple Marinara Sauce:
(Make quite a bit of sauce; I usually make it and store in freezer safe containers and freeze until I need it.)

1/4 cup extra-virgin olive oil
1 small sweet onion (finely chopped)
1 garlic clove (finely chopped)
1 celery stalk (finely chopped)
1 carrots (finely chopped)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves

- In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, 1/2 teaspoon each of salt and pepper and red pepper flakes. Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

VetaVitaVegemin Skillet & Fruity Chobani Blitz Smoothie

As much of a foodie as I am, even fresh fruits and vegetables get me excited. So imagine my ultimate thrill of grocery shopping this weekend and finding beautiful produce as soon as I walked in. From juicy red strawberries to thick crisp asparagus our produce section was quite tempting, not to mention affordable. Naturally I stocked up on quite a bit of veggies and picked up some really sweetly ripened fruit - afterall, both are naturally gluten free and always on hand in our house. Needless to say, meals have been quite colorful and extremely best of the best fresh this week :D

Ensuring meals are not only healthy and safe, I strive to make them as tasty as possible, and today's recipes are no exception. My VetaVitaVegemin Skillet is jammed packed with plenty of leafy green spinach, crisp asparagus, flavorful cremini mushrooms, sharp cheddar cheese and smokey turkey bacon. To top it off I've included my Fruity Chobani Blitz Smoothie, perfect as a meal all it's own as well. This light and healthy meal is sure to be a hit with anyone in the household - PLUS there's plenty of leftovers to create a Round #2 Recipe for tomorrow :D Happy cooking and better eating y'all...

VetaVitaVegemin Skillet:
2 cups Liquid Egg Whites
1/2 cup milk
Salt/Pepper
5 strips turkey bacon (cut into strips)
1/2 sweet onion (thinly sliced)
2 cloves garlic (finely minced)
1/2 red bell pepper (diced)
1 cup cremini mushrooms (thinly sliced)
1 1/2 cups spinach (chopped)
5 asparagus stalks (blanched & sliced into rounds)
1/2 sharp cheddar cheese (grated)

**Preheat oven to 350 degrees**
- In large cast iron skillet, heat oil and brown bacon; add in onion, garlic and bell pepper until softened. Season with salt/pepper.
- Add in mushrooms and continue to cook until mushrooms brown.
- Toss in spinach and asparagus.
- Scramble egg whites, milk and salt and pepper in seperate bowl; add to skillet along with cheese. Combine well with veggie mixture and continue to cook until egg is slightly set around edges.
- Finish baking in oven until top is lightly golden brown; cool slightly before cutting and serving.

Goes well served with Udi's Cinnamon Raisin Bagels.

Fruity Chobani Blitz Smoothie:
3 Chobani Pineapple Yogurt Cups
1 banana (chopped)
1/2 cup blueberries
1 nectarine (chopped)
1/2 cup strawberries (chopped)
3/4 cup orange juice
1/4 to 1/2 cup ice

- Blend all ingredients until smooth and serve immediately.

Udi's Gluten Free Products & Chocolate Chunk Bread Pudding

As the Lenten season approaches and I prepare to give up coffee, chai & sweets (Lord help me :x) I was inspired to bake for today's test kitchen recipe. Not only did the kitchen smell of decadent chocolate, but today's recipe was also laced with coffee liqueur AND made with gluten free Udi's Bagels. As an Udi's Gluten Free Ambassador (and ultimate Udi's lover because let's face it, their baked goods make you forget the gluten's missing) my freezer and pantry are always fully stocked with their products. Most Udi's products are readily available at Whole Foods (in the gluten free freezer sections, bakery department and cereal/granola aisle), Safeway (usually kept in the baking aisle in it's own designated gluten free section) and Fred Meyer's (gluten free freezer section, bakery department and gluten free aisles). I've even come across their packaged granola products in the food sections and checkout impulse sections of Marshall's & TJ Maxx, which come in handy during shopping spree weekends and days out and about.

Today's recipe is made with Udi's Gluten Free Plain Bagels (you can also use their new Whole Grain Bagels for the added whole grain benefit or for a sweet cinnamon raisin twist their Cinnamon Raisin Bagels). Whichever bagel you choose, this dessert is a definite hit with gluten free AND non-gluten-free foodies alike. My first batch was demolished within the first hour of being on the table :D

Happy baking and better eating y'all...

Chocolate Chunk Bread Pudding:
1 package Udi's Gluten Free Plain Bagels (cut into cubes - about 8 cups)
1 1/2 cups milk
1/4 cup heavy cream
1/4 cup coffee-flavored liqueur (Your favorite GF coffee liqueur of course)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup cocoa powder
1 tablespoon vanilla extract
1 teaspoons pure almond extract
1 teaspoons ground cinnamon
3 large eggs (lightly beaten)
4 ounces semisweet chocolate bar (chopped in chunks)

**Preheat the oven to 325 degrees F.**

- Lightly grease a 13 by 9-inch baking dish; set aside.
- In a large bowl, whisk together the milk, cream, and liqueur.
- In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
- Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
- Add bread to the mixture; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
- Bake the pudding for 45 minutes, or until set; a knife inserted into the center of the pudding should come out clean.
- Serving the pudding warm, or refrigerate it and serve chilled.
**Serve it warm or cold, with whipped cream or a your favorite gluten free ice cream**

**For additional Udi's Products, please visit: http://udisglutenfree.com/products

Kickin' Aloha Dinner & Nutella Crepes

I have to admit, San-J Gluten Free Sweet & Tangy Polynesian Dipping/Glaze Sauce is now a must-have in my kitchen. Not only was it delicious in my Poly-BOOM Noodles, it add a unique kick to homemade chicken tenders. It really is tasty, bursting with flavor and a hit with even the non-gluten-free hubby, which is ALWAYS a plus. So when I decided to make baked chicken last night and realized I didn't have any gluten free bbq sauce, I thought maybe I'd try what was left of my Polynesian sauce and doctor it a bit. The smell that filled the kitchen was a warm welcome from the snow still falling outside. It almost made me forget I wasn't standing on the beach back in Hawaii queing up day old marinated chicken on the charcoal grill, sipping on a fresh pineapple daiquiri and fully enjoying the warm surf. Just thinking about it now is making my stomach grumble with hunger :D The skin of the chicken was perfectly crispy from the oven and the sauce created a sweet caramelized glaze that completely complimented the juicy chicken underneath.

Of course I had to make a pot of steaming hot rice to go with dinner and decided to whip up a quick Bacon Brussel Skillet as our veggie side dish. To cool off taste buds after dinner, I made my Nutella Crepes with sweet bananas and homemade whipped cream. No baking required but still satisfies the sweet tooth in anyone.

So let's get to cooking - Happy eating y'all...

Kickin' Aloha Chicken:

**Preheate oven to 375**

8 chicken thighs (washed and patted dry)
1/2 teaspoon black pepper
1/2 teaspoon koscher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper

- Combined seasoning and sprinkle evenly on both sides of each chicken piece.
- Bake chicken at 375 degrees for 25-30 minutes.

For glaze:
3/4 cup San-J Gluten Free Sweet & Tangy Polynesian Dipping/Glaze Sauce
1/2 teaspoon cayenne pepper
1 to 1 1/2 teaspoon red pepper flakes

- Combine spices with sauce in seperate bowl; brush sauce evenly on to each chicken piece.
- Bake for another 20 minutes; brush remaining sauce on chicken and continue to bake until glaze has set and caramelized.
- Remove and let sit for at least 10 minutes.

Bacon Brussel Skillet:

5 slices bacon (sliced in strips)
1/2 small sweet onion (thinly sliced)
1 package brussel sprouts (thawed & halved)
Pepper (to taste)
1 tablespoon Balsamic Vinegar (Your favorite gluten free brand works)

- In large skillet render bacon slices with onions until bacon is crisp and onions are soft.

- Add in brussel sprouts; season with pepper and continue to cook until brussel sprouts are heated through.

- Deglaze pan with vinegar; cook until vinegar evaporates.
- Serve immediately.

Nutella Crepes:
1 cup Red Mill Gluten Free All Purpose Flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

- Sift the flour with the salt into a bowl.
- Make a well in the center and add the egg and egg yolk.
- Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth.
- Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream.
- Heat a well greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter.

Filling:
1 jar hazelnut chocolate spread (Preferably Nutella)
5 bananas (sliced)

Whipped Cream:
1 cup cold heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
- Whip heavy cream, vanilla and powdered sugar together until stiff peaks form.

- Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Top with a thin layer of whipped cream. Roll or fold crepe. Just before serving top with more whipped cream.

Poly-BOOM Noodles & Lemon Meringue Shortbread Pie

I have to admit, this past weekend was incredibly hectic and my saving grace - FOOD, GLUTEN FREE FOOD that is. Friday we stopped by the always delicious Haley's Corner Bakery http://haleyscorner.com/ and picked up some new favorites. Their Cherry Pie Bars with its buttery shortbread crust, sweet yet slightly tart cherry filling and the soft crumb topping making it hard not to swallow the entire thing whole. I have to say, it might now out rank their Lemon Bars - might :D I also lucked out and arrived in time to pick up a slice of extremely moist Pumpkin Bread which is perfect with a hot cup of herbal tea. **Side Note: It freezes perfectly and even tastes good if you're like me and can't wait for it to completely thaw!** As most people know, my bi-weekly trips to the bakery ALWAYS include a complete stock up on baked goods, I also have to rave about some of the rest of my goodies. The freshly baked Sourdough Loaf was a great compliment to my creamy spinach dip (recipe to follow later this week). The extra large Orange Almond Muffin with it's sweet icing and toasted almonds was fabulous thawed and eaten with my cup of joe this morning. The Passion Fruit Cupcake with Passion Fruit Buttercream wasn't only gorgeous too look at but was literaly an explosion of the tropics with each delicious bite. Their cheesey Garden Roll was jam packed with fresh farm market veggies and toasted, made a fabulous pairing with my warm cup of broccoli parm soup this snowy weekend. And then who could forget the ALWAYS perfect, NEVER disappointing Red Velvet Cupcakes with Cream Cheese Frosting and creamy Lemon Bars. This weekend's bakery stock up wasn't only a success, but was incredibly delicious! Bonus points, everything mentioned can be frozen and still tastes amazing thawed for another day :D

With all the sweets I rounded up, I was on a baking kick for our weekend guest. So I whipped up my Lemon Meringue Shortbread Pie and to tie in some citrus, for dinner I made my Poly-BOOM Noodles. Both tasty and as always, completely GLUTEN FREE, what do you have to loose - give 'em a try! Happy baking and happier eating y'al...

Lemon Meringue Shortbread Pie:
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice (about 6 lemons)
Zest of 6 lemons
3 egg yolks
1 (8-9 inch) Whole Foods Frozen Pie Crust (Prebake and completely cool BEFORE assembling pie)

Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/2 cup sugar
1 teaspoon pure vanilla extract

**Preheat oven to 325 degrees F.

- In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

- Beat egg whites with cream of tartar and vanilla until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
- Completely cool pie and then chill in refrigerator for at least 4 hours or overnight to allow filling to set.

Waiting for it to finish baking is the HARDEST part!

Poly-BOOM Noodles:
1 package DeBoles Gluten Free Rice Spaghetti Noodles
4 boneless, skinless chicken breasts (cut into strips)
Salt/Pepper
1 teaspoon crushed red pepper flakes
2 cloves garlic (minced)
2 green onions (thinly sliced on the diagonal)
2 carrots (cut into 1 inch slices)
1/2 cup frozen peas
1/4 cup white wine (preferably Moscato)
1/8 cup orange juice (preferably Simply Orange)
1/4 cup San-J Gluten Free Sweet & Tangy Polynesian Sauce

- In large pot, boil water for noddles; season with salt when brought to a boil and add in noodles. (Noodles will cloud the water and cook fairly quickly - 5 to 8 minutes tops. Be careful not to overcook as noodles will continue to cook in sauce and overcooked become extremely gummy.) Drain and set aside - DO NOT RINSE NOODLES WITH WATER!!!
- In large stir-fry pan, heat about 2 tablespoons of canola oil on medium heat. Add onions, garlic and carrots until soft (about 5 minutes); add in chicken meat. Season with salt, pepper and red pepper flakes. Continue to cook until chicken is no longer translucent.
- Deglaze pan with white wine, orange juice & Polynesian sauce; add in noodles and combine well with meat mixture. Continue to cook for another 15-20 minutes. Serve immediately.

Orange You Hungry Wings, Cucumber Salad & Baked Rice Pudding

Being married to someone who not only is a Celiac but also LOVES non-gluten-free products as much as I enjoyed them prior to diagnosis, makes dinner somewhat problematic at times. Although I can't have a lot of the foods we both fully enjoyed, I still crave them (not sure if that ever goes away) and I feel extremely guilty for picking restaurants solely on the fact that I can safely eat there. While dinners at home are easier and always a big hit with the husband, dinners out a quite limited. We're not huge restaurant diners but do enjoy going out, especially on our bi-weekly date nights. Lucky for us, we've found restaurants that have gluten free menus AND regular menus.

As a Celiac, I'm always quite leary to trying new places particularly with the fear of cross contamination. However, I do spend an awful lot of time researching local restaurants online and take it a couple of steps further by calling and speaking to a manager and/or head chef, as well as speaking to the server, manager and chef-on-duty upon our arrival. This may all seem like a LOT to do in order to eat out and may be turned off by the amount of work and the concern that you're bothering too many people for a simple meal out - but TRUST ME, it's completely worth it. If not for the safety of your health but also for your own peace of mind. In doing so, I've also learned that quite a few franchise restaurant staff (i.e. Olive Garden, P.F. Chang's, The Cheesecake Factory) are very knowledgable about gluten free menu items and more times than not offer safe suggestions. Information I would not have known without doing all my research and Q&A with the staff. Many places, (Red Robin, The Outback, Winger's and the aforementioned restaurants) even allow you to bring in your own gluten free bread and condiments. Local restaurants also allow the same thing and I've learned by asking and talking to staff, they also allow you to bring in your own food if they do not offer a gluten free menu or can not safely good gluten free items. Simply put, RESEARCH, ASK, QUESTION and ASK AGAIN! Not only does this allow you to be thoroughly informed, it also spreads the education and awareness of all gluten free foodies out there!

If there are restaurants in your area or ones you would like to dine out at, take the time to research their menus. Most restaurants have their menus posted online and often times have their gluten free menus posted as well. If not, making a quick phone call or sending them an email is just as easy and helpful. Take the time y'all - PLEASE!

With that being said - let's get to today's recipes. Yesterday seemed like a wing kinda day but I wasn't really feeling the fried buffalo thing, so I whipped a quick mariande in the morning, tossed them with the wings and drummettes and let them sit in the refrigarator until dinner time before baking them. Served with a crisp, refreshing Cucumber Salad and Alexis Sweet Potato Fries I picked up in the frozen section at Fred Meyer's dinner was quick and satisfying. For an added indulgence, I baked up a quick Rice Pudding and I have to say, dinner was yet another gluten free hit! So let's get to cooking - Happy eating y'all!

Orange You Hungry Wings:
2 lbs. Chicken Wings (washed and seperated)
1/2 cup San-J Gluten Free Low Sodium Tamari Soy Sauce
1 cup Orange juice (Preferably Simply Orange)
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/4 teaspoon crushed red pepper flakes
1 teaspoon garlic (minced)

- Mix soy sauce, orange juice, seasonings and garlic together thoroughly.
- Place washed chicken in a marinade container and top with soy mixture; ensure all pieces of chicken are coated.
- Seal and let marinade for at least 4 hours; preferably over night.
- Place on foil covered broil pan in a 375 degree oven for 45 minutes.

Cucumber Salad:
2 cucumbers (sliced)
1 pint grape tomatoes (halved)
1/2 red onion
3/4 cup white vinegar (Preferably Heinz)
3 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1/2 teaspoon black pepper
1/4 teaspoon salt

- Mix vinegar, olive oil and seasonings together.
- Toss with veggies and let sit in the refrigerator until ready to serve.

Baked Rice Pudding:
1 cup cooked rice
2 1/2 cups milk
3 large eggs (lightly beaten)
3/4 cup sugar
1/2 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

*Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.


- In a large bowl, stir together first 7 ingredients; Spoon into prepared baking dish.
- Place baking dish in a large pan; pour water into the pan to a depth of 1-inch.
- Bake for 1 1/2 hours, or until lightly browned and set.
- Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.