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Gluten Free Peach Cobbler… I promise this is not an imposter!

Thanks to some ladies in Mason County, Texas I am able to bring to you a scrumptious gluten free cobble recipe.

I have had this cobbler while visiting my in-laws and also at our Mason Wedding Shower.  My in-laws actually enjoy this recipe just as much, if not more than a regular cobbler.  I LOVE this cobbler a la mode, but then again have you ever known me to NOT add ice cream to my desserts or meal?

The recipe requires a mix, but the rest of the ingredients anyone should be able to easily get or might even have on hand.  This is really nice, my Mom was asking about a gluten free dessert recipe and she was happy to only have to purchase ONE additional item for this recipe, instead of a million other gluten free flours and additions like some gluten free recipes call for. YIPPEE as my Mom would say 😉

Pamela’s Gluten Free Bread Mix is rather easy to find at the grocery store in their gluten free or specialy aisle.

Gluten Free Cobbler Recipe

1 cup Pamela’s Gluten Free Bread Mix

1 cup milk, might need to add a little extra to get a spreadable consistency

1/4 teaspoon baking soda

1 1/2 cups sugar

2 teaspoons baking powder

1 stick butter

1 teaspoon vanilla

4 cups fruit of choice (we enjoy peaches)

sprinkle of cinnamon and sugar

Get Busy:

Melt butter in 12×9 pan, mix all other ingredients.  Add batter to pan, top with 4 cups of the fruit of your choice.

Sprinkle cinnamon and sugar on top before baking.

Bake at 350 for 25-30 minutes or until brown.

Be prepared for a full tummy when you make this… I guarantee you that it will satisfy your sweet tooth and leave your tummy full and happy!

 

Chicken Enchiladas: New Gluten Free Recipe

I took this recipe from Pinterest.  Thanks to the Budgetsavvydiva, I found a winning recipe with some minor alterations.

They are called The Best Chicken Enchiladas. I would have to agree with her on that! 🙂

Grocery list:
10 soft corn tortilla shells (warmed up slightly in the microwave so they are pliable to wrap up)
2 cups cooked, shredded chicken
2 cups shredded cheese (I omitted the cheese because I am not a cheese fan and Aaron didn’t want additional cheese without him adding it himself)
3 Tbsp. butter
2 Tbsp. Corn Starch (I used about 3 times this much to get it really thick)
2 cups chicken broth
1 Clove of Minced Garlic
1/2 Teaspoon of Salt and Pepper
1 cup sour cream Fat free plain Chobani greek yogurt (my healthified alteration)
1 teaspoon Garlic Powder
1 Teaspoon of lime juice
1 bag of spinach
 
Get busy:
Preheat oven to 350 degrees.  Grease a 9×13 pan.

In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in greek yogurt, garlic powder, lime, salt and pepper. Do not let it boil.
Pour a little bit of sauce on the bottom of the pan to keep the shells from getting hard when cooked.
Fill tortilla shells with shredded chicken (I also added some spinach leaves to each wrap to get some greens in)
I just added some spinach on top of mine since I didn’t know how well Aaron would receive spinach in his Mexican food. Also put the leftover chicken on top of his side, (hence the chunks).
Pour the rest of the mixture over enchiladas.
Top with any cheese you might want
Bake for 25 min or until the insides are warm.
Yes, I might have dipped out a little sample while waiting on Aaron to get home from delivering sheep 😉

Gluten Free Cosmetics and Hair Products

The other day I received some information via a comment on my blog about a couple of gluten free cosmetic and make-up items from my high school honors english teacher. I sometimes do think of her as I write this and worry about her catching all of my hurried grammatical errors, just as she did years ago 😉 She has always been a very sweet lady and she contacted me a while ago about going gluten free for her health. Since then she has shared some knowledge about the products that she has found, which I appreciate.

So… onto the products! 🙂

Red Apple Lipstick is completely gluten free and also offers more than just lipstick.

They even provided an awesome link to more information about why gluten free cosmetics are the way to go since gluten is our enemy. Taken from the website, “One ingredient in particular, gluten, is used as a binding agent in many cosmetics and can be quite harmful.”I do not know if that surprises anyone, but I had never honestly thought of lipstick having gluten in it. I have to admit, I NEVER wear lipstick and only wear mascara on a daily basis so it would not affect me anyway. Yet, many people I know who are gluten intolerant do enjoy wearing cosmetics.

Red Apple also shared some reviews on their products. I just sent my twin a text to tell her that her lipstick might have gluten in it, believe it or not. Come to think of it, these cosmetics could be sweet stocking stuffers and surprises for gluten intolerant friends.

The other company that Mrs. Roach had mentioned was the Wen line hair care.  The pomegranate scent is the only one truly gluten free though.  I have thought about the fact that shampoo often time runs down my face and probably gets into my mouth a little at a time. I am VERY sensitive to gluten (a few crumbs in a dish I saw fixed by someone left me sick for days) and therefore would appreciate knowing if all of my shampoos and conditioners were gluten free also. I use Pantene Pro-V and have no issues, but remember my twin saying the specific kind for color treated hair had gluten in it. I use the kind for curly hair and for extra moisture… so I am good to go!

Any questions, let me know!! Hope this helps, make sure to check everything… sounds silly but if not you could end up sick as a dog! 😦

Maggiano’s Italian Restaurant San Antonio

This past Saturday we went to San Antonio to pick up our couch… you might remember reading about it here.  Aaron knows that my favorite restaurant is Maggiano’s and he also knew there was one in San Antonio. 🙂 Yes sireee he took me to my favorite restaurant with gluten free pasta 🙂 🙂

I ordered the gluten free pasta with meat sauce. The last time I ate at a Maggiano’s (it is a chain) they asked if I preferred corn or rice pasta.  I ordered corn pasta. This time the only option was rice. I have to admit, the corn is a LOT better than the rice. Especially as leftovers. The rice was a lot more dry, which is Aaron’s main complaint about rice pasta versus regular pasta.

Check out those guns while I displayed my meal 😉

Aaron ordered a gluten filled meal, of course. He LOVED the bread and oil with herbs and ordered a salad that had bacon as well as avocado on it and a light dressing. It was actually gluten free, but I am not a huge salad lover so I let him enjoy it without having to share.

 He ordered a pasta stuffed with crab and shrimp with lots of alfredo sauce. It was topped with peppers also. We both had soooo much food that we took the leftovers back with us to Aaron’s parents where we had worked sheep earlier. Unfortunately, Aaron was in a HUGE hurry to get back to Lubbock to unload all of the sheep that he didn’t even give me time to run in and get the leftovers…  😦 😦

Portobello Mushrooms PIZZA: New Gluten Free Recipe

Utilizing some inspiration from Pinterest we made some awesome Portobello mushroom pizzas. We both love the mushrooms in just about anything and have not had pizza in ages. At least this girl has not since the honeymoon. So I was pretty stoked to be able to have something like pizza!!! YAY!!!!!!!!!!!!!! 🙂

Grocery list:

Portobello Mushrooms (we bought a large container of them at Sam’s which had 5-6 in them)

Red Gold Tomato Paste

Italian Seasonings

Ricotta Cheese

Meat toppings (I used cooked hamburger and the hubby used pepporoni)

GET BUSY:

We ended up washing the mushrooms with some water and finger grease (I just rubbed off anything that look questionable, with my finger). Then we placed them on a baking sheet to bake for 15-20 minutes at 375 degrees.  I looked at some different recipes and some just had you put toppings on and warm up and some had you bake beforehand. We were glad we did bake them beforehand also so that when we went to eat the mushrooms they were soft and easy to eat.

After you bake them for 15-20 minutes remove them from the oven and drain off any liquid. Then spread on tomato paste and sprinkle with desired Italian Seasonings. Add some cheese of choice (ricotta was mine) and the meat toppings.

Sorry for the awful picture, I promise to start using my Canon Rebel instead of just snapping them with my iPhone!

Bake for another 10-15 minutes or until everything is nice and melty warm.

ENJOY!

Gluten Free Catfish and Homemade Raisin’ Cane’s Sauce

Thanks to the Millers we had some amazing GLUTEN FREE catfish the other day.

Let’s talk about how we got to this point though. First the catfish was thawed out by submerging the frozen fish and freezer bag into room temperature water.  When it was done thawing Dustin cut out the parts that would make it taste “fishy” and then rolled it in Corn Meal.

Yep, Aunt Jemima helped us out and let us use her corn meal. At this timet the oil was nice and hot and Dustin was able to fry it all up while I made some dippin sauce that Aaron loves.

The Famous (Only in Texas) Raisin Cane’s sauce with a minor addition.

Thanks to Pinterest I found and pinned this recipe a while ago from this website.

Grocery List

I added about 2 tsp of horseradish per Aaron’s request.

Just mix all the ingredients and then add more pepper or horeradish depending on the kick you want it to have.

(Yes this photo is from Pinterest… the guys got to dipping before I snapped a pic) BUT it did look pretty much exactly like the dip above.

Now you are ready for some catfish dippin… or chicken, french toast, etc.

The sauce and catfish were both gluten free… and of course it wasn’t dinner without a big bowl of Blue Bell! DELICIOUS!!

A champion today!

Last night Aaron made me some yummy stir fry. I believe I have posted the recipe before, but this specific time we added and used a few different ingredients.

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We used leftover hamburger and what was left of the meatloaf I made. Growing up my mom always ate the leftover meatloaf- it was one of her favorite things! So I didn’t want to eat it and Aaron will rarely take one for the team and eat leftovers (my lunch everyday is leftovers I really never go out to eat unless it’s a special day).

The veggies we used were fresh mushrooms

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The rest of the veggies were all frozen ones we had in the freezer:
Broccoli
Corn
Sweet peas

It turned out yummy and we served it on top of brown rice.

This morning was church, my favorite thing of the weekend. We were assigned last weekend to read Matthew 5-7. Aaron and read it earlier this week and were ready for the sermon today. Nothing like the feeling of a good sermon to start the coming week off right!

Then we decided to use up another Living Social that we had bought. It was for Sunday brunch at Las Brisas.

I thought I was being smart ordering shrimp and scallop stuffed avocado for our appetizer. We were both hungry.

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My face dropped and my stomach closed up when it saw the fried avocado with some kind of crumbs. Huge gluten no no! Not to mention the glutened tortilla strips on the salad. Let’s just say Aaron enjoyed it a lot!

Then I ordered eggs Benedict without the bread. I dove right in and then remembered to take a pic, sorry!

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It was good, but didn’t fill my hungry hole. Aaron ordered the West Texas Breakfast and didn’t get his bacon until
I asked if he had gotten meat with it. He then asked for it and got it. Needless to say I will not be jumping at a chance to go to brunch there again. Just failure in communication on my part as far as knowing what menu items were.

On our way out of lunch Aaron got a text that the same lamb that got Reserve at yesterday’s show got Champion at today’s show at the Belt Buckle Bonanza in Waco. Woohoo and because you all need to see a champion Southdown, here you go!

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Made our day 🙂 Congrats again to the Ramsey family!

Hope everyone’s Sunday is going well!!