Tag: Gluten Free

Corn Chowder

Corn Chowder

This corn chowder is a very frequent soup in our house. It is creamy and has Mexican inspired flavors. I never want another corn chowder after having this one! It is a hit with all our friends and others have added it to their frequent 

Summer Risotto

Summer Risotto

I am posting this summer risotto in January because I am slightly (largely) behind on updating this blog, but this recipe absolutely needs to be here! It is bright and tasty and will wow a crowd, all while being pretty easy to make. Risotto used 

Cowboy Caviar

Cowboy Caviar

I had cowboy caviar for the first time in a long time at my friend Mari Clare’s river house. She had made a huge batch of it for us all to snack on all weekend. I couldn’t get enough. I wanted to eat it with breakfast, lunch, and dinner! It involves some chopping which some people hate, but I find it therapeutic. I hope you love this cowboy caviar as much as I do.

See the instagram post here

What you’ll need for this dip

  • Large bowl or tupperware for mixing and storing
  • Cutting board
  • Can opener
  • Chef knife

Ingredients For Cowboy Caviar:

  • Bell pepper
  • Jalapeno
  • Cherry tomatoes
  • Red onion
  • Corn
  • Black beans
  • Black eyed peas
  • Lime
  • Olive oil
  • White Wine Vinegar
  • Cumin, chili powder, salt, garlic powder
  • Sugar
  • Cilantro

How to make Cowboy Caviar

Step 1:

Dice the veggies and cilantro finely. Cut the corn off the cob. Add everything to a big bowl.

Step 2:

Drain and rinse the beans. Add those in.

Step 3:

Add in the sugar, spices and herbs, lime juice, vinegar and olive oil, and salt. Mix everything together well.

Storage

Store in an airtight container in the fridge for 4-5 days. This is even better served the next day once the juices have really melded together.

Other Great Snack Recipes:

Cowboy Caviar

A beany corny delicious dip
Course: Appetizer, Sides, Snack
Keyword: Appetizer, Beans, Corn, Cowboy Caviar, Dip, Snack

Ingredients

  • 1 red bell pepper
  • 1 jalapeno
  • 1 pint cherry tomatoes
  • 1/2 red onion
  • 2 ears fresh corn on the cob
  • 1 can black beans
  • 1 can black eyed peas
  • 1 lime
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 bunch cilantro

Instructions

  • Dice all the veggies finely and similarly sized. Add to a large bowl.
  • Drain and rinse the beans and add to veggies.
  • Squeeze the lime over everything.
  • Add in remaining ingredients and stir well.
  • Store in the fridge in an airtight container. Serve with chips!
Spatchcock BBQ Oven Roasted Chicken

Spatchcock BBQ Oven Roasted Chicken

This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone. You can use this 

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

Though I live in Nashville now, I am originally from New Orleans. I grew up eating the BEST food ever – we are so spoiled there! All of my family members are great cooks (some of them professional chefs). In New Orleans, you eat Red 

Roasted Herby Vegetables with Tahini Sauce

Roasted Herby Vegetables with Tahini Sauce

When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting!

I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how to substitute things based on what you have⁣.

To modify this for low-FODMAP, use a dairy free yogurt and/or cream and be sure to use low-fodmap vegetables.

Tahini Sauce:

  • 1/3 cup tahini⁣
  • 1/3 cup full fat Greek yogurt*⁣
  • 1/3 cup cultured sour cream*⁣
  • Dash of maple syrup (or honey)
  • 1 tsp diced preserved lemon (omit this if you don’t have it!)⁣
  • 2 tsp lemon juice⁣
  • Big pinch of salt⁣
  • 2ish tsp mild vinegar like white wine or rice

*Use all Greek yogurt, or all sour cream, or even normal yogurt would be good⁣

Roasted Vegetables:

  • Broccoli and carrots, or whatever vegetables you want to use!
  • 2 tbsp olive oil
  • 1-2 tsp kosher or sea salt
  • Fresh dill and mint

Whisk everything together and spread it out on a plate and pop it in the fridge. Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft. Toss them in the herbs and pile them on top of the sauce!

Roasted Herby Vegetables and Tahini Sauce

Course: Side Dish

Ingredients

  • 1/3 cup tahini
  • 1/3 cup full fat greek yogurt
  • 1/3 cup cultured sour cream see notes
  • dash maple syrup or honey
  • 1 tsp preserved lemons, diced omit if you don't have
  • 2 tsp lemon juice
  • pinch kosher or sea salt
  • 2 tsp mild vinegar (white wine or rice)

Instructions

  • Whisk everything together and spread it out on a plate.
  • Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft.
  • Toss them in the herbs and pile them on top of the sauce!

Notes

You can use all greek yogurt, all sour cream, normal yogurt, any kind of combo!
GF Peanut Butter Pretzel Pie from Weeknight Baking

GF Peanut Butter Pretzel Pie from Weeknight Baking

Michelle Lopez from Hummingbird High recently put out a cookbook called Weeknight Baking and it’s officially one of my favorite baking books out there. She asked for some hypemen and of course I had to apply. The book is amazing – so full of tips, 

Fig and Ricotta Almond Cake

Fig and Ricotta Almond Cake

Servings: roughly 6-8 This fig and ricotta almond cake is heavily influenced (re: basically the same, but different fruits, and not upside-down) by a recipe by my all time favorite recipe developer, Deb Perelman from Smitten Kitchen. She’s the queen of all things in the 

Soft & Crispy Gluten Free Chocolate Chip Cookie

Soft & Crispy Gluten Free Chocolate Chip Cookie

There are a LOT of recipes for gluten free chocolate chip cookies out there. You probably already have a favorite. I hadn’t found one that had that “soft and crispy” at the same time effect, so I made it myself!

I find the combination of all of these ingredients leads to the perfect thin cookie. Have you ever had Tate’s Bakeshop Gluten Free cookies from the grocery? They are my favorite, and I think these are the closest I’ve come to duplicating them at home!

Makes 12 big cookies

Ingredients:

  • 1/2 cup granulated cane sugar*
  • 1/2 cup dark brown sugar*
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, soft but not melted**
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup almond flour
  • 1 cup gluten-free flour blend
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 cup dark or semisweet chocolate chips or chunks

*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies.

Instructions:
1. Preheat your oven to 350 F.
2. Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
3. Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
4. In a separate bowl mix together the flours, salt, and baking soda.
5. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
6. Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
7. After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes. Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.

Soft and Crispy Gluten Free Chocolate Chip Cookies

A great thin and crispy yet chewy gluten free chocolate chip cookie
Course: Dessert
Keyword: Cookies, Gluten Free
Servings: 12 large cookies

Ingredients

  • 1/2 cup cane sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, soft but not melted see note
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup almond flour
  • 1 cup gluten free 1:1 flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup dark or semi sweet chocolate chips

Instructions

  • Preheat your oven to 350 F.
  • Using either an electric hand mixer or a stand mixer, beat sugar and butter/coconut oil together until light and fluffy.
  • Scrape your bowl. Add in vanilla extract and egg. Beat until well incorporated and fluffy.
  • In a separate bowl mix together the flours, salt, and baking soda.
  • Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips.
  • Scoop 3 tbsp balls of dough and place on a parchment lined sheet. I have a 1 1/2 tbsp cookie scoop, so I just scooped twice and then rolled that dough into a ball. Place sheet in fridge for at least 30 minutes.
  • After chilled, place 6 balls on a lined cookie sheet and bake for 16-18 minutes .Remove and “bang” the cookies halfway through, after about 8 minutes. To bang them, simply take the sheet from the oven (using oven mitts, of course!) and bang it a couple times against either your counter or your oven top. This will encourage them to spread and make for beautiful and “crunchy/soft” cookies.

Notes

*You can use 1 cup coconut sugar if you desire, but I found they don’t spread quite as nicely.
**You can use 1/2 cup butter instead, but similar to the coconut sugar, I found they didn’t spread out as nicely. The coconut oil really gives it that “crunch” that I love in chocolate chip cookies

Gluten Free and Vegan Chocolate Mug Cake

Gluten Free and Vegan Chocolate Mug Cake

Some nights you just need chocolate, right? For a while when I was gluten free I would get a craving for cake, but no one needs a whole cake for themselves all the time. I spent a while figuring out how to create this perfect