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.