Mango Banana Smoothie

After indulging in heavy foods over the holidays, a great smoothie is just the thing to help you feel better! I admit the novelty of my Ninja blender has worn off and after the first few months of smoothies every other day, they appear much less frequently. This however, is the most requested and blended smoothie in our house. It makes enough for  2 adults or 3 to 4 kids.

Mango Banana Smoothie

Ingredients

6 ounces of vanilla yogurt

½ frozen banana

½  cup frozen mango chunks

½ cup of milk

Directions

Throw all the ingredients in your blender. Blend until smooth and enjoy!

What is your favorite recovery food after the holidays, a vacation or other time spent eating more than you know you should? This Nutella smoothie is also a favorite in our house. Other than smoothies we go to soups. Check out my favorite soups here.

Pumpkin Tiramisu

The holiday season seems to be in full swing, judging by the 24 hour Christmas music on the radio in my car and the Christmas wreaths for sale outside the grocery store. How is it already Thanksgiving week?! I feel like I say this every year, but this year it seems to have come up faster than usual!

For the first time in many years, I am not hosting, just bringing dessert. Trying to keep the holidays as simple as possible this year. I am making this version of Tiramisu and maybe brownies, made from a box mix. Simple and stress free 😊

Pumpkin Tiramisu

Feeds 4 to 6 people

Ingredients

About 1 Cup of Simple Syrup, plus 2 cinnamon sticks

1 package of Schar gluten-free ladyfingers

4 ounces of mascarpone (you can omit this and double the amount of cream cheese)

4 ounces of softened cream cheese  (very important it is soft! Keep on counter for at least 2 hours)

½ cup of canned pumpkin

1 – 14 ounce of can of condensed milk

½ teaspoon of cinnamon

1/8 teaspoon fresh nutmeg

½  cup of heavy cream

Fresh whipped cream, see recipe below

Directions

Make simple syrup and let cool while you make the pumpkin mixture.

Whip together mascarpone and cream cheese or just cream cheese. Add in the pumpkin, condensed milk, cinnamon, nutmeg and heavy cream. Whip all the ingredients together for about 5 minutes with an electric mixer or standing mixer, starting on low and once there is no risk of splatter, turn on high.

Dip a ladyfinger into the simple syrup and place in a small rectangular dish, like this 6 cup Pyrex. Make a layer of syrup soaked lady fingers and then top with about half of the pumpkin mixture. Top the pumpkin mixture with half of the whipped cream. Repeat.  Sprinkle with a little cinnamon on top if you like. Chill for at least 3 hours. Serve. This can be made the day before and kept in the fridge.

Fresh whipping cream

1 cup heavy whipping cream

2 Tablespoons of powdered sugar

½ teaspoon vanilla

½ teaspoon of cinnamon (optional)

Check out some of my other holiday dessert ideas: Raspberry Lemon Thyme Tiramisu, Boston Cream Pie Cake, Chocolate Chip Peanut Butter Mousse Pie and Apple Crisp! For a great hostess gift, make some chocolate bark. What is your favorite holiday dessert?

 

Overnight Baked Apple French Toast

Last week I shared my gluten-free crouton and stuffing recipe, using the ends of bread that I keep in the freezer. This week, I have another great meal for you that can be made from the same ends or your favorite bread. What is better on a weekend or holiday morning than to wake up to the smells of apple and cinnamon?

Overnight Baked Apple French Toast

Ingredients

5 cups of bread, cubed

2 apples finely chopped

2 Tablespoons butter

4 Tablespoons of sugar

½ teaspoon of cinnamon

2 cups of milk

3 eggs

¼ teaspoon cinnamon

1 teaspoon vanilla

4 Tablespoons of brown sugar

Directions

Add bread to your slow cooker. In a sauté pan, cook apples, butter and sugar with cinnamon for about 5 minutes. Pour mixture over bread in the slow cooker. In a bowl or large measuring cup whisk milk, eggs, cinnamon, vanilla and brown sugar. Pour over bread and apple mixture. Cover and cook on low for 7 to 8 hours.

Having breakfast already made when you get up in the morning, especially when you have house guests or are going to be running around for the day, helps to take the stress out of the morning. This one will disappear fast 🙂

What is your favorite easy breakfast? Check out my round-up of gluten-free breakfast ideas! Frittatas, muffins and a breakfast pizza! Oh my!

Cheeseburger Meatballs

Eating gluten-free due to celiac disease can be challenging in the best of circumstances. So when life throws you a curve ball (or ten) it can be a real struggle. This summer our family was thrown a couple of curve balls. The main cook, grocery shopper and organizer of all things gluten free in the family (me), was out of commission. While recuperating I always had a worry in the back of my mind, how is my son (who has celiac disease) going to stay safe?! I know that my husband is perfectly capable of keeping him safe, we have wonderful friends and family close by who also are “in the know” and my son is great advocate for himself. That still doesn’t erase that voice of worry in my mind.

Other than help from our village and take-out from our favorite local Thai place, we were saved by having some meatballs, homemade sausage and a couple of meals in the freezer and of course Annie’s Gluten-Free Mac-n-cheese, lots and lots of mac-n-cheese.

Whether you are preparing for a known surgery, business trip or the unknown, meatballs are perfect for stocking your freezer. You can bring them to a holiday potluck or serve for a game day appetizer. These Cheeseburger Meatballs are a new family favorite.

Cheeseburger Meatballs

Ingredients

3 pounds of ground meat (75% beef and 25%pork)

2 teaspoons of salt

1 teaspoon onion powder

½ teaspoon garlic powder

2 teaspoons of spicy brown mustard

2 teaspoons of ketchup

2 teaspoons of Worcestershire sauce

1 egg

8 ounces of cheddar cheese, cut into ¼ to ½ inch cubes

Directions

Mix all ingredients, except the cheddar, together in a large bowl. Cook a small patty and taste for flavor. Add more spices if needed. Roll into 1 ½ to 2 inch balls and stuff with a cube of the cheddar. Sear on at least 3 sides and then place on a metal baking rack sitting on a baking sheet. Cook for about 20 minutes in a 400 degree oven. Serve as an appetizer with your favorite ketchup or mustard to dip, with your favorite pasta sauce and spaghetti or even on mashed potatoes with peas and bbq sauce.

Prepping food in bulk when you have the time and energy so you have it in your freezer when you need it is great for everyone, especially if you need easy allergy-free meals that aren’t available for take-out. What is your favorite freezer meal? If you want to try some other meatball recipes, here are some of my favorites from 2016.

New England Clam Chowder

Fall is a time for new beginnings and a breath of fresh air. The cool, crisp air finally seems to have reached Massachusetts. I love making soup any time of year, but there is something about fall in New England that makes me crave clam chowder. This is a family favorite.

The key to making this recipe is preparing all the ingredients and cookware before you start. Organization really helps when you make any recipe and the bonus is that you can pretend you have your own cooking show…or wait, that’s just me 😉. Preparation also is key to getting kids in the kitchen. If they are not old enough to chop, they can add ingredients and stir. Be their sous chef for the day and do the chopping before you try to involve them.

Gluten- Free New England Clam Chowder

Ingredients

About 4 pounds of large Quahog or Cherrystone clams, cleaned

Water

7 sprigs of fresh thyme

6 slices of bacon, diced

2 Tablespoons of butter

1 medium onion, diced

2 cloves of garlic minced

4 cups of liquid/stock (usually about 3 cups of cooking liquid from the clams and make up the rest with seafood stock).

5 medium sized butter potatoes, peeled and diced

5 sprigs of thyme

¼ teaspoon of black pepper

Pinch of white pepper

1 cup heavy cream

Juice of ½ a lemon

Directions

Add clams to a soup pot over medium high heat and pour in enough water to cover the clams. Place thyme sprigs in water and put the lid on the pot. Bring to a low boil and cook about 10 minutes until all the clams open. Drain and save cooking liquid. Set clams aside to cool, rinse out pot. Place pot back on the stove and add bacon, onion, garlic. Sauté for about 5 minutes. Add cooking liquid, potatoes, thyme, black pepper and white pepper. Simmer for about 15 minutes until potatoes are soft. Mash potatoes to thicken the soup. Add the heavy cream and lemon juice. Stir, simmer for about 5 minutes and serve!

I haven’t yet found an oyster cracker that is gluten free, so I serve this with gluten-free Schar Table Crackers, Glutino Premium Rounds or with a gluten-free corn bread.

 

What is your family’s favorite soup? Follow this link for my favorites from 2016.

Bold and Flavorful Marinade!

Marinades can add a great flavor to your grilled meats, vegetables or even tofu. Recently, I shared with you my Steak Rub recipe. Today I’m sharing a marinade bursting with flavor that will make your taste buds zing! Gluten-free food does not have to be boring! Just make sure that your soy sauce, vinegar and spices are free from gluten, so that the marinade is safe for you and everyone to enjoy!

Bold and Flavorful Marinade

Ingredients

¼ cup of olive oil

1/8 cup water

3 Tablespoons of soy sauce

3 Tablespoons of Worcestershire sauce

3 Tablespoons of balsamic vinegar

zest and juice of one lime

3 to 4 Tablespoons of brown sugar (depending on your taste)

1 Tablespoon of fresh rosemary and/or thyme

1 clove of garlic minced

Directions

Mix all of the ingredients in a large Ziploc bag. Place steak, chicken, pork or tofu into marinade and let sit in the fridge for at least 2 hours up to overnight. Remove, dry off whatever you marinated and cook how you like. This is great for the grill!

 

You may be wondering what that strange green thing is holding up the ziploc bag? I got it as a present for Mother’s Day. It makes filling a ziploc bag for any reason, so much easier and folds away.

Are you grilling this weekend? What is your favorite tool for grill prep? What is your favorite item to grill? Let me know in the comments!

Here are some of my favorite grilling tools:

Here are some other recipes if you need some inspiration for your weekend bbq:

Haddock on the Grill

My favorite bbq sauce recipe

Tomatillo Salsa

 

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. This doesn’t cost you any extra, but if you like something I love and buy it, I get a small percentage and can continue blogging.

Refreshing Fresh Dill, Feta and Greek Yogurt Dip

A good party always needs a good dip! Some friends and I recently celebrated a big birthday! We were fortunate to spend the weekend at one friend’s brother’s house directly on the beach in Cape Cod. AMAZING! We all brought our favorite snack/comfort foods. One friend brought this greek yogurt feta dip from Marzetti. It was sooooooo good! I couldn’t stop eating it! We also had some Hood Chive Cottage Cheese, Pub cheese and Onion Dip, of course. For dinner we enjoyed lobster, steak and burrata with tomatoes and basil.

I decided I had to try to recreate the feta greek yogurt dip when I got home. After a few trials, I found one that was just as tasty.

Fresh Dill, Feta and Greek Yogurt Dip

Ingredients

½ cup of plain greek yogurt

1 Tablespoon fresh dill, chopped

8 ounces of cream cheese

4 ounces of feta, crumbled

Zest of ½ lemon

1 Tablespoon lemon juice

Directions

Add all of the ingredients into a mixing bowl. Whisk together or mix on high for about a minute. Place in a container to allow for dipping. Enjoy!

You can try crackers, pretzels or veggies with this fresh, yummy dip!I used one of our favorite gluten-free crackers from Crunchmaster.

What is your favorite dip?

Shop my favorite items I used to make this!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. This doesn’t cost you any extra, but if you like something I love and buy it, I get a small percentage and can continue blogging.

Here are some other dips that would be a hit at any party!

Guacamole and a Layered Dip

Salsa Verde (and the Taco Meatballs you can dip into it!)

 

Cheeseburger Pizza!

Pizza is definitely tops on my kids’ list of dinner choices. Most nights it is just cheese pizza or one olive and one cheese, but the kids like to invent pizzas on the nights when we have more time. One of my twins (who just turned 7!) came up with Rainbow Carrot pizza, which is amazing! You have to check out that recipe! We made it again last week for their birthday, along with a cheese pizza, mushroom pizza and this new-to-us, Cheeseburger Pizza. It will now be a part of our regular rotation! It was delicious!

Cheeseburger pizza

Ingredients

½ sweet onion, chopped finely

1 clove of garlic, minced

About 1 ¼ pounds of ground beef

3 teaspoons of olive oil

1 teaspoon of salt

1/8 teaspoon of pepper

1 Tablespoon of ketchup

1 teaspoon of spicy brown mustard

1 pizza crust (My favorite is the Against the Grain GF Crust)

1/2 cup of tomato sauce (more or less, depending on your personal taste)

4 ounces of shredded mozzarella

4 ounces of shredded cheddar (I have had even better results with 2 ounces of cheddar and 2 ounces of aged gouda)

Directions

Pre-heat the oven to 425 degrees. Add olive oil, onions and garlic to a large sauté pan and cook on medium high, stirring for about 3 minutes. Add the ground beef to the pan and sprinkle in the salt and pepper. Once browned add the ketchup and mustard and stir until cooked. Take crust out of the freezer and cook for about 8 minutes. Remove and add sauce, cheese and then top with ground beef mixture and cook for another 15 to 18 minutes, until the cheese starts to brown. Slice up and enjoy!

Pizza is such a great bridge recipe! You can have a basic cheese pizza and add whatever ingredients you or your family like. Meatball pizza is another favorite in our house. I use my simple meatballs or even have used my Italian stuffed meatballs. What is your family’s favorite pizza topping?

Shop Amazon for some of my favorite ingredients and gadgets for making pizza night spectacular!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. This doesn’t cost you any extra, but if you like something I love and buy it, I get a small percentage and can continue blogging.

Gluten-Free Chocolate Chip Peanut Butter Mousse Pie

Last week I wrote about the Nutella and peanut butter smoothie my kids enjoyed making. This week it is another chocolaty peanut butter concoction, but this time a truly delectable and yet super easy to make dessert! This is one of my husband’s favorites so I named it after him 🙂

Tim’s Chocolate Chip Peanut Butter Mousse Pie

Ingredients

½ cup of heavy cream

8 ounces of mascarpone

1 cup confectioners’ sugar

1/3 cup peanut butter

1 1/3 cups heavy cream

1 teaspoon vanilla

3 Tablespoons confectioners’ sugar

6 ounces of chocolate chips

1 pre-made chocolate cookie crust (I like the Mid-el Gluten free crust)

Directions

Chill metal bowl for whipped cream. Whisk together ½ cup of heavy cream, mascarpone, confectioners’ sugar and peanut butter in another bowl. Then fold in the chocolate chips. In the chilled bowl add the remaining heavy cream, vanilla and confectioners’ sugar and mix on medium speed until soft peaks form when you take the whisk out. Fold ½ of whipped cream into peanut butter until combined. Fold the other half in. Pour mousse mixture into the crust and chill in the fridge for about 2 hours.

This is so simple to make! It would be great for Father’s Day, a 4th of July barbecue or any day really. What is your favorite dessert to make?

This site has affiliate links to help support the blog, but as usual, I only link to items I love myself!

 

Bacon and Kale Mac-n-Cheese

Many of you asked for the recipe, so here it is! Bacon and Kale Mac-n-cheese. I have a basic mac-n-cheese recipe that I change up, probably every time I make it 🙂 Not too long ago I shared my Spinach and Artichoke Mac-n-Cheese recipe with you all. This one is not very different. For every mac-n-cheese, I make a roux (gluten-free flour and butter), add some spices, acid (lemon or vinegar to cut down the richness a little), then the shredded cheese and whatever extras you want to include, if any.

Bacon and Kale Mac-n-Cheese

Ingredients

1-12 to 16 ounce package of your favorite GF pasta (I used Wegman’s GF Fusilli)

1 cup of kale, washed, pulled of stem and chopped finely

½ pound of bacon, chopped

2/3 cup of butter

1/2 cup of Cup4Cup gluten free flour

1 Tablespoon brown spicy mustard

1 teaspoon of salt

1/8 teaspoon pepper

About 2 cups of 2% milk (you can use whole milk)

1 teaspoon of white balsamic vinegar or juice of ½ a lemon

About 10 ounces of cheese (I used about 6 ounces of Cabot extra sharp cheddar and 4 ounces of an Aged Gouda)

Directions

Prepare pasta according to directions on the box. Place a cast iron skillet on the stove on medium heat. Add bacon to the cold pan and let it heat while the pan heats. Cook bacon for about 5 minutes, stirring occasionally, then add kale. Cook for another 10 to 15 minutes until the bacon has browned and started to crisp. Save bacon and kale mixture on a plate until ready to mix with pasta and cheese sauce. In the same cast iron skillet, melt butter and whisk in the flour, mustard, salt and pepper. Cook for a few minutes and then add the milk. Whisk together until all the lumps are out.  Stir in vinegar or lemon juice then add the cheese. Mix to melt the cheese and take off heat. Add drained pasta, bacon and kale. Mix through and serve!

I am, honestly, not a big fan of kale. Others in my family like it, so I’ll appease them by making it…covered in cheese 🙂

Mac-n-cheese is a great basic recipe to master and then you can play with it, using different vegetables, meats and spices to create new meals.When I don’t have time or the ability to be at the stove cooking for 20 minutes, I make a quick version of mac-n-cheese using mascarpone. Check it out here! It is a great easy meal.

What is your favorite mac-n-cheese topping or mix-in?