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.

Turkey Confetti, Garlic Toast & Chewy Chex Treats

Learing to eat gluten free is still a challenge at times, especially when the things you like to eat, or make, require ingredients that have gluten in them. I've found some of these ingredients that are made gluten free (barbque sauce, salad dresssings/mariandes, mayo) and most importantly as an islander soy sauce. San-J makes an entire certified gluen free line of gluten free products and condiments/sauces that are readily available at local grocery chains (Fred Meyers, Top Food & Drugs, Whole Foods, Walmart), some of which are also made organic. I also love their Organic Gluten Free Tamari Travel Packs which I keep in my purse for trips as well as dinning out experiences. Their Gluten Free Reduced Sodium Tamari Soy Sauce is a staple in my kitchen and makes my love for sushi and cultural foods continually possible.

With that being said, today's recipe for Turkey Confetti is laced with gluten free soy sauce as well as loaded with veggies and quick cooking ground turkey. Paired with Garlic Toast made on Udi's Gluten Free Multigrain Bread (also found at Fred Meyers, Whole Foods and Safeway) and topped off with Chewy Chex Treats created with gluten free Chex bought at the above mentioned stores - this meal is loaded with flavor, quick, easy and as always GLUTEN FREE!

Let's get cooking...Happy eating y'all!

Turkey Confetti:
Oil
1 package ground turkey (or chicken)
Salt/Pepper
1 tablespoon red chilli flakes
1/2 onion (chopped)
2 garlic cloves (minced)
1 carrot (shredded)
1 1/2 cups mushrooms (sliced)
1 1/2 cups frozen broccoli florets (thawed)
3-4 tablespoons San-J Gluten Free Reduced Sodium Tamari Soy Sauce

- Heat oil over medium high heat in a large pan. Brown up ground turkey, breaking it up as it cooks. Season with salt and pepper (ensure that you do not add too much salt, the soy sauce will add salt content to the dish later).

- When meat is almost done cooking, red chilli flakes, onion and garlic. Combine and cook until onions are translucent and garlic has softened.

- Mix in carrots and mushrooms; continue to cook until mushrooms are brown and carrots have softened.

- Add in broccoli and soy sauce and cook for an additional 5 minutes or so; until broccoli is heated through and flavors have time to combine.

Garlic Toast:
8 slices Udi's Gluten Free Multigrain Toast
3 tablespoons butter
1 teaspoon garlic powder
1 teaspoon shredded parmesan cheese
Paprika
**Preheat oven to 350**

- Arrange toast on baking sheet and set aside.

- Melt butter with garlic powder and parmesan cheese.
- Brush onto each slice of bread and top with a light sprinkle of paprika.
- Bake until golden brown (about 10-15 minutes).

Chewy Chex Treats:
6 1/2 cups Gluten Free Chex Cereal - crushed (Try Rice, Corn or Cinnamon varieties)
4 1/2 tablespoons butter
1 package mini marshmallows

- Melt butter in a large pot; add marshmallows and stir until completely melted and well combined.
- Remove from heat and add in cereal.
- Pour immediately into ungreased pan; use the back of a spoon lightly spread with cooking spray to spread mixture evenly.
- Let set for about 10 minutes and then cut and serve.

(This batch was made with corn Chex which changes the taste; made with rice Chex these chewy squares will taste like traditional Rice Krispy Treats.)

Round #2 Shepard's Pie & Peanut Butter & Jam Cookies

Oh what a weekend it's been! The sun finally decided to come out but someone forgot to tell the weather the freezing temperature and house blowing winds they weren't needed :| Although we did take our photo opportunity while the sun was out...

With the constantly dropping temps outside, an oven-fresh-heart-warming-comfort-food meal was in order. With the hubby raving about the gravy I made for our Smothered Turkey Dinner AND having so much of it left over, my foodie brain created a recipe for the Test Kitchen. Coming home from a hectic weekend, I wasn't in the mood to be in the kitchen for hours on end. I simply wanted to make a Sunday dinner quick fast and in a hurry. So, with that being said I raided our refrigerator and whipped up a brand new gluten free dinner favorite. Check out the recipe for my Round #2 Shepard's Pie and my crisp and chewy Peanut Butter & Jam Cookies that even a non-lover of peanut butter will indulge in! And the best part - both recipes are as always GLUTEN FREE! Happy eating y'all...

Round #2 Shepard's Pie:
Canola Oil
1/2 onion (chopped)
2 cloves garlic (minced)
2 carrots (diced)
1 stalk celery (chopped)
1/2 cup frozen peas
1 1/2 to 2 pounds chicken (chopped) *We had leftover turkey wings that made a perfect substitution*
Salt/Pepper (to taste)
1 teaspoon fresh thyme (divided in half)
2 cups gravy (See gravy recipe for Smothered Turkey Dinner)

2 pounds russet potatoes (peeled and quartered)
2 tablespoons butter
3/4 cup milk
Salt/Pepper/Paprika (to taste)
1/4 teaspoon fresh thyme
Preheat oven to 350
- Bring cut potatoes to a boil until fork tender
- Meanwhile, sautee onions, garlic, carrots and celery on medium high heat until tender with salt/pepper
- Add in meat, frozen peas and thyme; Mix and continue to sautee for another 3-5 minutes
- Add 2 cups gravy until completely warmed through (May have to add water to gravy mixture to thin out)
- Bring to a slight boil and then reduce to a simmer

- Mash potatoes with milk, butter and seasonings
- Pour gravy mixture in baking dish, top with potatoes; unsure that mixture is compltely covered by potatoes.
- Bake for 20-25 minutes or until potatoes are set and golden brown

(Turning one dinner into a completely different meal with my Round #2 Shepard's Pie)

This cookie recipe is a must have! Makes perfectly delicious gluten free cookies with a ice cold glass of milk, but also make great cookie bases for a homemade ice cream cookie sandwhich! Happy baking y'all...

Peanut Butter & Jam Cookies:
1 cup Red Mill Gluten Free All Purpose Flour
1/3 cup unsweetened cocoa powder (recommended: Hershey's)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature (Preferably Justin's Gluten Free Peanut Butter)
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup strawberry jam (or your favorite jam)
Preheat oven @ 375 degrees.

- Sift together the flour, cocoa powder, baking soda, and salt. Set aside.

- Beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended.
- Gradually add the flour mixture until incorporated.

- Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole.
- Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
(Freeze perfected sealed in a freezer lock ziplock baggie. Try them frozen or leave them out to thaw.)

(Cookies can also be made without the jam for a great peanut butter cookie. Use fork tines to create criss cross patter on top if omitting jam.)

Smothered Turkey Dinner & Mini Banana Coconut Muffins

I know it's only February but already I'm thinking about Thanksgiving and all its fixin's :D So, what's a girl to do when Thanksgiving is 9 months out and craving turkey dinner? Bust out those turkey wings and whip up a Smothered Turkey Dinner that's what! Keeping Red Mill Gluten Free All Purpose Flour on hand (neatly stored in the freezer after opening) whipping up a mock Thanksgiving is always a dinner choice any day of the week. And if you run out of gluten free flour, no worries because now Fred Meyer's AND Safeway carry it making it readily available - no specialty store needed! Let's get to cooking y'all! Happy eating...

(Turkey Dinner YUUUUUUUUUUUUUUUUM!)

Smothered Turkey Dinner:
1 package turkey wings (usually comes in 2 wings/drumlettes per package)
3/4 cup Red Mill Gluten Free All Purpose Flour
1 teaspoon season salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
**Reserve 3 tablespoons of seasoned flour and set aside**
Canola Oil (for frying)
Preheat oven to 350

- After washing and pat drying turkey wings, cut and seperate wings from drumlettes.
- Evenly coat with seasoned flour and fry on both sides until golden brown (Turkey won't be cooked all the way through, but will finish cooking in the oven)
- Place turkey in a large baking dish and cook @ 350 for 45 minutes or until fork tender

**Meanwhile...**

Smothered Gravy:
- Melt 3 tablespoons butter in large sauce pan
- Finely chop 1/2 onion and add to melted butter seasoning with a pinch of sea salt, ground pepper and garlic powder until translucent
- Add reserved 3 tablespoons seasoned flour; Mix and cook until roux is a deep brown color (about 5-8 minutes)
- Deglaze pan with 3/4 white wine and add 3 cups chicken stock; Bring to a boil
- Cover and simmer for 20 minutes
- Taste to check for seasoning (May need to add more salt/pepper)
- Combine 2 tablespoons cornstarch with enough gravy to create smooth mixture; Slowly add to sauce pan while constantly mixing gravy to avoid clumping
- Uncover and simmer for another 5-10 minutes
- Top turkey wings/drumlettes with gravy before serving

Mashed Potatoes:
- Peel and cut 1 pound potatoes
- Boil until fork tender
- Drain and mash with 3 tablespoon butter & 1 cup milk
- Season with sea salt, black pepper and paprika

**Perfect served with a garden salad or steamed veggies**


And to top off this turkey dinner...

Mini Banana Coconut Muffins:
3 cups Red Mill Gluten Free All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1/2 cup shredded sweetened coconut
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

- Line mini muffin cups with paper liners. Preheat the oven to 325.

- Whisk the flour, baking soda, salt, baking powder, cinnamon, nutmeg and coconut in a medium bowl to blend.
- Beat the sugar, oil, eggs, and vanilla in a large bowl to blend.
- Stir in the banana. Add the dry ingredients and stir just until blended.
- Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached.
- Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely.
**Can also be wrapped and frozen for another day**

Gluten Free Goodies DO Taste Good & Buttery Vanilla Cupcakes with Spiked Chocolate Frosting

So my husband and I were watching Parenthood last night and I was SO excited that gluten free was mentioned. I mean come on, how often do you really hear that on something mainstream? But then I realized that gluten free sort of got a bad wrap in that episode. Now I can be honest and say that there are quite a few gluten free products I've tried since becoming a Celiac that quite frankly are not palatable and other times, down right disgusting. However, on my ever expanding gluten free foodie quest (for my own appetite as well as to prove that gluten free doesn't equal gross-disgusting-say-good-bye-to-all-things-tasty) I've come across delicious foods that aren't so uncommonly available. And as much as Derrick and I love catching up on the Braverman Family every Tuesday night, I'm going to have to hang the dissappointment flag up for Tuesday's episode in reference to the gluten free cupcakes and making them seem unappetiting. Sorry guys :| but there are plenty of gluten free sweet options out there that ARE good!

First off, WOW Baking Company (http://www.wowbaking.com/) makes a DELICIOUS certified gluten free oatmeal cookie (Oregon Oatmeal Cookie) and can be found at your local Fred Meyer's. Whenever the stores have them in stock, I literally clear out the shelf because they ALWAYS run out -they're that good. They come individually wrapped as a giant cookie and are also sold in a mini version sealed up tight in their own re-sealable container or in a box

.
Then there's, Haley's Corner Bakery (http://www.haleyscorner.com/) right here in Washington State as well as on Facebook. Although they're a local bakery I have to mention them because they are absolutely my all time food savior! They are a 100% gluten free bakery that not only sells amazing sourdough bread, cakes, tiramisu and the like but they also sell pizzas ready for pick-up! Their tiramisu is to die for, their lemon bars are a must have every single visit and their red velvet cupcakes with its moist cake and creamy cream cheese frosting is heaven in a paper liner! I've tried almost everything there, even had my birthday cake made from there this year and I have never been disappointed or missed the gluten! I usually stock up on items while I'm there and freeze anything I'm not immediately eating for another day. Thaw it out when you want it and it's still just as tasty!

(My delicious chocolate bavarian cream birthday cake from Haley's!)


If you can't get to a gluten free bakery, Udi's Gluten Free Foods (http://udisglutenfree.com/products) has an entire baked goods line. Products can be found at your local Safeway, Whole Foods and Fred Meyer's. Their Double Chocolate Muffins are perfect heated and washed down with a glass of cold milk. While their Blueberry Muffins or Lemon Streusel Muffins are a great pairing with your morning cup of coffee. When I'm craving a little more decadent, I pop their Cinnamon Rolls in the oven with my own mixture of brown sugar, cinnamon, nutmeg and pecan halves to create my own Pecanbon ala Cinnabon! While it's baking I whip up some cream cheese, powder sugar and vanilla extract to dollop on top to complete the sugar high!

And when I'm in need of a good ol' fashion quick homemade cupcake, I turn to Miss Betty Crocker herself. (http://www.bettycrocker.com/products/gluten-free-baking-mixes?WT.mc_id=paid_search_300103_636117&WT.srch=1&esrc=11162) Widely sold at Safeway, Walmart, Fred Meyer's, Top Foods & Whole Foods these certified gluten free Betty Crocker products are a staple in my pantry for those quick fix moments. I love their Yellow Cake Mix added with a box of Jell-o vanilla pudding to make my Buttery Vanilla Cupcakes. (See recipe below.) And trust me, these cupcakes won't make you doubt gluten free cupcakes like the Bravermans did :D Happy baking and as always, happy eating y'all!

Buttery Yellow Cupcakes with Spiked Chocolate Frosting
1 box Betty Crocker Gluten Free Yellow Cake Mix
1 box Jell-o Vanilla Pudding
*Follow directions and add the rest of the ingredients listed on the back of the box*
- Pour batter into lined muffin tins until light golden brown and cool completely.

*For frosting:
1 container milk chocolate Betty Crocker frosting
1 tablespoon Kaluha Liquor

- Blend liquor and frosting until incorporated. Frost and serve.
**Cupcakes can be stored and frozen for up to a month**

Caprese Salad & Sunshine Blueberry Orange Muffins

What an amazing week it's been already! Heart-warming Roman food, perfect Valentine's Day evening spent with the hubby and waking up this morning to a hot cup of coffee and a homemade muffin - who would believe it's only Tuesday? Even this thunderstorm booming outside can't dampen my mood :D This amazing foodie high has me working in the kitchen this morning (when I really should be working on other things :|) and feeling the need to share some new recips with you all.

Last night's dinner of Pollo Limone ala Grazie Ristorante (FABULOUS FABULOUS food and ambience FYI) was delish in its own right and best yet, it was GLUTEN FREE! Big thumbs up to the Grazie owners for offering authentic Italian cuisine that's not only mouth-watering but also Celiac safe. Add to that they serve real Spumoni (no artifical dyes or ingredients there) that's equally delicious but also silky smooth, and you've walked into a Roman foodie heaven!

**Check their menu out @ http://www.grazierestaurant.com/southcenter/menu-dinner.htm Plenty of Gluten Free Options as well as delish foods for the non-gluten free foodie in your party**

(What was left of my meal. You know I HAD to save room for dessert!)

With the Italian theme running through my entire Hearts Day yesterday, I was in the mood to whip up a quick Caprese Salad. I have to admit, it's one of the few things I could afford on a college student budget and being in Rome, the ingredients were always available. As a quickie bonus, my recipe for my morning Blueberry Orange Muffins is attached. It may not be Roman inspired, but it's definitely perfect with your morning cup of caffe :D Happy eating y'all...

Caprese Salad:
6 Roman Tomatoes (firm and sliced)
1 bag mini fresh mozarrella balls (sliced)
2 cups arrugula (washed)
1 cup fresh basil (julienne)

*Dressing:
1 cup extra virgin olive oil
1 teaspoon fresh thyme (finely chopped)
1/2 to 1 teaspoon crushed red pepper flakes (depending on taste)
1/2 lemon (juiced)
1/2 teaspoon coarse sea salt
1 teaspoon coarse ground pepper

- Toss vegetables, herbs and cheese & set aside
- Whisk oil with fresh herbs, lemon juice and seasonings.
- Dress salad with dressing right before serving.
- Serve at room temperature.

(All that's left of my salad. I always want to eat the ENTIRE bowl!)

Sunshine Blueberry Orange Muffins:
1 cup Gluten Free Bisquick Mix
1/4 cup sugar
3 tablespoons butter (cold & cut into pea sized pieces)
1 teaspoon vanilla
1/2 cup milk
1 egg (beaten)
1/2 cup orange juice
1 orange (zested)
3/4 cup blueberries

@ 425 for 20 to 25 minutes or until golden brown

- Combine dry ingredients and cut butter into mix with a pastry cutter
- Toss blueberries and orange zest in with dry mix
- Slightly beat egg, milk, vanilla and orange juice
- Add milk mixture with dry until well combined
- Pour batter into lined muffin tins and bake until golden brown

Perfect straight out of the oven, but can be wrapped, frozen and reheated for another day.

Sweetheart Decadence Bars

Finally back from my whirlwind birthday getaway and immediately I'm locked in the kitchen trying out new recipes to share :D I'm thrilled about sharing this one with you all. **DRUM ROLL PLEASE** Below is a recipe for Sweetheart Decadence Bars just in time for Valentine's Day. It's a little more work than my usual quick-throw-it-together goodies, but OOH SOO worth it! I'm still baking up a storm in the kitchen, getting things prepped before tonight's big 'Date Night' with the hubby, so I'm going to have to keep this one short, but I hope you all get to at least try it. Happy eating y'all and

Happy Hearts Day!

Sweetheart Decadence Bars
2 sticks unsalted butter (room temperature & cut into pea-sized pieces)
2 cups gluten free all-purpose flour
1 1/2 cups granola (Udi's Gluten Free Granola in any variety works perfect)
3/4 cup firmly packed brown sugar
2 teaspoon ground cinnamon
1 (11 oz.) bag toffee chips
1 cup pecans
1 1/2 cups dried cranberries
1 (8 oz.) package cream cheese, at room temperature
1 (14 oz.) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract
8 oz. mini dark chocolate chips

- Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.


- In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon, toffee chips and cranberries. Pulse until the mixture forms clumps when pressed between your fingers. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.


- Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

- In microwavable safe bowl, melt mini chocolate chips at 30 second intervals, mixing in between. With a fork, drizzle over chilled squares.
**I pop it in the freezer for a speedy chill and to help the chocolate set**

- Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

(So irresistable it's hard to wait until they're completely cooled :D)

Chicken & Andouille Etouffee & Pavlova Lova Roll

To be honest I think I'm still riding on my birthday high this morning! There's definitely love in the air (Valentine's Day has nothing on this...lol) and that warm-and-fuzzy-cozy-down-to-my-soul-good-feel feeling is in full force. With that being said, yesterday was absolutely the BEST birthday EVER! No exaggerations here folks. With all my surprises (and still more to come this weekend) it has been a whirlwind experience which I have to admit is exactly what dreams are made of. It's sort of like falling in love with my husband for the first time thrilling combined with winning the Mega Million games exciting entwined with being given the job of your life, a brand new car, house and those Louboutin heels I've been ogling over at Neiman Marcus for over a year ecstatic. All-in-all, it's an A-M-A-Z-I-N-G feeling y'all!

(The love of my life home early to spend my birthday with me <3)


So what does one do when you've got all this love and good cheer flowing in and around you, well cook of course :D I'm thinking some good ol' fashion comfort food is in order. Attached below is the recipe for my Chicken & Andouille Etouffee AND Pavlova Lova Roll - comfort food at it's best. Whether you're craving some warming feel good food or just want to try something new, these disappoint free recipes are well worth the efforts and time. Happy eating y'all...

Chicken & Andouille Etouffee:
2 tablespoons oil
1 pound Andouille Sausage links (If you cannot consume casein PLEASE check for a brand that is 100% safe. Sausage can be ommitted)
4 chicken leg/thigh pieces
Salt/Pepper
4 tablespoons butter
3/4 cups brown rice flour
1 medium onion (finely chopped)
2 celery ribs (finely chopped)
1 bell pepper (finely chopped)
4 cloves garlic (finely chopped)
1 1/2 white wine
4 cups chicken broth
2 bay leaves
2 tablespoons paprika
Cayenne & Cajun Seasoning (to taste)
1 cup parsley (chopped & divided)
2 scallions (chopped & divided)

- Heat large pan and oil over medium high heat and slightly brown sausage links. Remove and set aside.
- Salt and pepper each side of chicken quarters and brown on all sides. Remove and set aside. Chicken will NOT be cooked through. Brown just to get the color on the skin and render fat.
- Melt butter and add flour to create roux. Stir and continue to cook until a rich brown (peanut butter color) roux about 10-12 minutes.
- Add vegetables and season with salt/pepper allowing them to soften (about 5 minutes).
- Deglaze pot with wine scaping bottom to ensure all bits mix with liquid.
- Add stock, seasonsings and bay leaves to pot. Bring to a boil.
- Meanwhile, shred chicken meat. Add to pot once brought to a boil. Reduce heat and simmer uncovered for 1 hour.
- Cut sausage into pieces and add to pot with half the parsley and scallions.
- Serve over rice and garnish with left over parsley and scallions.

(The finished product served with rice and roasted veggies on the side.)

Pavolova Lova Roll:

1 tablespoon unsalted butter (for parchment)
1/2 teaspoon distilled white vinegar
1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
6 egg whites
1/4 cup sugar, plus 1 tablespoon, divided
1/4 cup sweetened shredded coconut
3/4 cup chopped walnuts
8 oz. strawberry cream cheese (softened)
1 (10-ounce) can crushed pineapple, well-drained
1/2 cup heavy cream

Preheat the oven to 325 degrees F.

- Butter a baking sheet and line it with buttered parchment paper. Set aside.

- Mix the vinegar, cornstarch and vanilla in a small bowl and set aside.
- In a stand mixer, whisk the egg whites until soft peaks form. With the mixer running, slowly add 1/4 cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue until well incorporated.

- Spread the meringue evenly on the prepared baking sheet. Sprinkle the coconut & walnuts evenly over the meringue (slightly press into meringue). Bake until the coconut begins to turn golden and the whites are shiny and springy, about 10 to 12 minutes. Cool completely.

- Meanwhile, whisk heavy cream, sugar, cream cheese abd drained pineapple until well combined and set aside.

- Use a knife to release the edges and remove the meringue from the pan. Gently flip the meringue onto a parchment-lined surface, nut side down. Spread the whipped cream fruit mixture over meringue, leaving a 1-inch border around the perimeter of the meringue. Leave a little extra room at 1 of the short ends to help seal the pavlova when it's rolled. Starting with the short side with more fruit, slowly roll the meringue into a log, keeping the roll as tight as possible and tucking in the fruit as you go.

- Chill to let sit. When ready to serve, use a serrated knife to slice the ends for clean edges. Cut into 2-inch slices and transfer to a serving dish for serving.

(My Pavlova Lova Roll in the bottom left corner. It's always gone within the hour :D )

Smokey Pepper Pizza & Red Velvet Brownies

One of my favorite breakfast treats has always been leftover pizza. I admit it, weird as it may sound, but for some reason a slice of next day pizza just does something to my foodie soul nothing else does. Whether I blame it on my college years in Rome with all the pizzerias open at o'dark hundred and college kid affordable or those early days my dad used to moonlight as a Domino's pizza guy and allowed us to have pizza for breakfast with our morning cartoons while mom was having a break from cooking on Saturday mornings - PIZZA for breakfast is FABULOUS! So when I found out I had Celiac Disease a few months back my pizza mornings seemed lost and I feared all that was left were those lovely memories of cheesy slices and soft chewy crusts. However, last night I stumbled across the fix it all of gluten free pizzas - Udi's Gluten Free Pizza Crust! And what's amazing, not only does it come in a package of two round crusts and freezes well, it also is soft and chewy and left long enough in the oven develops that crunchy crust I LOVE! Not too thick but definitely not paper thin allowing for toppings to stay in place, Udi's GF crust is a pizza loving girl's (or guy's) dream come true. The house smelled like a Roman pizzeria all last night and upon waking this morning, smelled like pumpkin pie spice coffee AND pizza :D Now it's probably not the healthiest breakfast (although I did wash it down with half a gallon of water) but boy was it good and made this birthday girl very excited :D

Here's the recipe for the sauce (made spicy but can always be made mild or non-spicy depending on your taste). This can also be made with your own favorite pizza crust, but as a Celiac and a new found lover of Udi's GF pizza crust - give it a try and see for yourself! Ask and I might just send you a crust sample for you to try simply because I love to share my passion of all things delish!

Smokey Pepper Pizza Sauce:
**Sauce makes more than enough for one pizza but makes for a wonderful sauce tossed with pasta or added on top of your choice of meat for another meal**
Extra Virgin Olive Oil
1 onion (chopped)
2 garlic cloves (minced)
1 carrot (shredded)
1 1/2 tablespoon red pepper flakes
Salt/Pepper (to taste)
1 cup cremini mushrooms (sliced)
1 jar roasted red peppers (drained & chopped)
1 large can of spaghetti sauce (choose your favorite)
1 bay leaf
1/4 cup parsley
1/2 cup parmesan cheese

- Heat olive oil in large pot over medium heat and add onion, garlic and carrot
- Season with salt and pepper, continue cooking until veggies are soft
- Add mushrooms, roasted peppers and red pepper flakes until mushrooms are slight brown and soft
- Add spaghetti sauce and bay leaf, bring to a boil uncovered
- Add parsley and cheese, cover and simmer for 20 minutes
- Check for taste, may need to add more salt before topping pizza

**Pizza:
2 Udi's GF Pizza Crust
1 cup smoked cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
Parsley to garnish (chopped)
@ 375 for 25 minutes or until cheese is melted and bubbling

- Top each pizza with sauce leaving a border around the edges for the crust
- Top each with half of each type of cheese and bake
- Garnish with parsely when finished and serve

(Here's what was left of my pizza after dinner :D)

And for dessert - my new favorite Red Velvet Brownies (and yes these ones are 100% Gluten Free!) They're also a new favorite request for my annual Christmas platters :D **Warning: They are RICHLY DECADENT and a cold glass of milk may be required!** Happy baking and eating...

(These NEVER last long in the house!)

Red Velvet Brownies:
(All purpose flour can be substituted for the gluten free flour)
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1/2 bottle of red food coloring (I use about 1/2 a bottle because I like the pop of a really nice red - you can add as little or as much as you would like dependin gon your color preference)
1 teaspoon Hienz distilled vinegar
2 eggs
3/4 cup Red Mill gluten free all-purpose flour
1/4 cup toasted walnuts (chopped)

Cream Cheese Layer:
8 ounces cream cheese (softened)
1/2 can condensed milk (the other half can be stored in the refrigerator for another recipe - but amazing mixed with your morning coffee in place of milk or creamer or spread on top of toast)
1 lemon (juiced & zested)
1/2 teaspoon vanilla extract

@ 350 in a greased 8x8 baking pan

- In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions.
- Whisk the eggs in a small bowl and stir it into the cocoa mix.
- Fold in the flour until lightly combined.
- Stir in the walnuts and pour the batter into the prepared baking pan.

**Cream cheese layer: Blend together the cream cheese, condensed milk, lemon juice, zest and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes or until set. Remove to a cooling rack and allow them to cool completely before cutting.

Spicy Liguarian Stew & Quicky Shortcakes

Buongiorno tutti. Welcome to the first blog of Island Girl Foodie.

It's 7:35 a.m. and already I'm thinking about what to eat today :0) With pumpkin pie coffee and a homemade gluten free blueberry scone under my belt, my minds already on lunch and what the heck to make for dinner.  It's always so hard to figure that out when I'm not sure what I'm really craving at this hour, but I do know watching all these shows on FoodNetwork are DEFINITELY not helping my decision making one bit. Everything Paula, Rachel, Giada, Ina, Sandra and Tyler are cooking this morning are making my stomach play a string of orchestra symphonies even Mozart couldn't contend with...lol. One thing's for sure, I'm hungry AGAIN (big surprise there right?) So in honor of my undecisive stomach (and the fact that the important components of what I want to cook are still currently frozen) here's a recipe for a spicy liguarian stew I made a few days ago AND a dessert bonus. Not only are they both 100% gluten free but they're so good even the hubby didn't realize the gluten was missing :D Happy eating...

Spicy Liguarian Stew:

1 onion (chopped)
2 carrots (chopped)
2 garlic cloves (minced)
1 bay leaf
1-2 tea. red pepper flakes (depending on taste)
Salt/Pepper
Extra Virgin Olive Oil
 - Heat oil in a pot over medium heat, add onion, carrots and garlic with salt and pepper until veggies are tender (about 8 minutes)
- Add bay leaf
3/4 cup Moscato wine (or white wine of your choice - be sure its something you would drink in a glass)
- Deglaze pan with wine, mix scraping bottom of pan for 'flavor' at bottom and let reduce (about 5 minutes)
28 oz. can of crushed tomatoes (try basil, garlic herb mix or roasted tomato version for more flavor)
- Add the can of tomatoes, mix and bring to a boil
- Cover and let simmer for 20 minutes
5-6 Tilapia fillets
Garlic Powder
Onion Powder
Salt/Pepper
- Coat fish fillets evenely with seasonings and add to pot until cooked through (about 5 minutes)
3 cups chopped fresh spinach
- Stir in spinach until wilted
- Taste for seasoning (may have to add more salt and/or pepper)
**Serve immediately. Great with Udi's toast or served over brown rice**

Quicky Shortcakes:
**Preheat oven to 425**
1 cup GF Bisquick Mix
1/4 cup sugar
3 tablespoons cold butter (cut in pieces)
- Combine mix and sugar together until well incorporated
- Cut in butter with a fork or pastry cutter until mix resembles coarse sand
1 egg
1 teaspoon vanilla
1/3 cup milk
- Mix all ingredients together and add to dry mix until dough forms
- Divide dough into 6 balls (or drop by tablespoon) on cookie sheet and bake until golden brown (about 15-20 minutes)

Topping:
1 1/2 cups fresh strawberries
1/3 cup sugar (or sugar substitute i.e. Splenda, Truvia)
- Mix together and let sit in refrigerator to chill

1 cup heavy cream
1/4-1/2 cup sugar (depending on taste)
1 teaspoon vanilla
- Beat cream slowly (gradually speeding up) until soft peaks form
- Slowly add in sugar and vanilla until stiff peaks form
**Be careful not to overbeat**
- Chill until shortcakes are ready & enjoy dolloped on top of fruit for a homemade GF strawberry shortcake