Wednesday, June 10, 2015

Gluten Free Artichoke Spinach Dip

This warm, creamy dip is bursting with flavor! I posted this recipe back in 2011 on my low carb blog, but it's gluten free as well. It is so good, I just had to share it with you today. I prefer this dip baked in the oven, but it is equally delicious served cold. If you choose not to bake it, cover the dish and place it in the fridge for several hours to ripen the flavors. This dip pairs very well with homemade pita chips. They were just meant to be together. I found a great recipe for gluten free pita bread over at Faithfully Gluten Free, formerly The Baking Beauties. I sliced the pitas into wedges, sprayed them with olive oil then sprinkled on little salt and pepper and baked for 10-12 minutes at 350F until golden brown. They will crisp up as they cool. They keep well sealed in a plastic bag or airtight container. Now on to the recipe!


  • 6 oz of cream cheese
  • 1/2 cup plain Greek yogurt
  • 1 -14 oz can of artichoke hearts, drained
  • 1/2 cup frozen spinach thawed, drained and chopped or 2 cups fresh, chopped
  • 1/4 cup parmesan cheese
  • 3/4 cup shredded pepper jack cheese 
  • 2 cloves garlic chopped
  • salt and pepper to taste

Soften cream cheese in the microwave for 30 seconds in a medium sized microwave safe bowl. Add the yogurt, garlic, salt, pepper and Parmesan cheese, then stir until well blended. Stir in the spinach, artichokes and about 1/2 cup of the pepper jack cheese. Put the dip into an oven-safe dish and sprinkle remaining 1/4 cup of the cheese on top. Bake at 350 for approximately 25-30 minutes until heated through and the cheeses melt. Serve with gluten free cracker or pita chips. Enjoy!

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Tuesday, June 9, 2015

Gluten Free Pasta Primavera Wth Grilled Chicken

Pasta night! We love Italian dishes, mainly pasta dishes covered in a rich sauce. I wanted to do something a little different tonight, something a little lighter and not coated in a heavy sauce. Pasta Primavera was the obvious choice. Traditionally, Pasta Primavera is made with Spring veggies, but I have a very limited supply of veggies in the fridge. We are going on vacation in a few days and I've been trying to use up the produce before we leave. Below is a list of Spring vegetables, pick any that you like. This dish can be suited to anyone's taste or preference. Just make sure you saute your vegetables in stages, firmer ones first, then tender veggies. Nothing worse then soggy veggies!

  • 1 package of gluten free pasta
  • 2 chicken breasts, grilled 
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 2 medium carrots, diced
  • 1/2 bell pepper, diced
  • 1/2 medium onion, sliced
  • 1/2 cup frozen green peas
  • 1 small zucchini sliced
  • 1/4 cup roughly chopped artichoke hearts
  • 1 vine ripened tomato, seeded and diced or a handful of cherry tomatoes, halved
  • 1 teaspoon Italian herbs
  • 1/2 cup white wine or Marsala
  • 1 cup chicken broth
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly grated Parmesan
Season chicken with salt and pepper, drizzle with extra virgin olive oil then grill until cooked through and no longer pink. Place the chicken on a plate, cover it with foil and set aside for 5 minutes, then slice into bite sized pieces. You could leave the chicken as is and serve it on the side instead.
Bring a large pot of salted water to a boil, stir in the pasta and cook according to package directions.

While the pasta is cooking, add 2 tablespoons of extra virgin olive oil to a heavy skillet over medium high heat. Add the carrots and saute for 1-2 minutes to give them a little color. Stir in the remaining vegetables, except artichokes and tomatoes, and continue to saute for 2-3 minutes.

Remove the vegetables from the pan with a slotted spoon and set aside.
Pour the wine into the hot pan and reduce the liquid by half. Marsala is my favorite wine to use in sauces. Add the chicken broth and simmer until most of the liquid has evaporated. 

Add 1/4 cup of extra virgin olive oil and Italian herbs to the pan.
Stir and season with salt and pepper to taste.

Return the veggies to the pan along with the chicken and toss to coat with the sauce,
then remove and place into a large serving bowl.

By now the pasta should be done, drain and add it to the serving bowl.
Sprinkle the Parmesan over the pasta and toss everything together.
Taste again and season if needed.


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Sunday, June 7, 2015

Gluten Free Yeast Doughnuts, Round #2

Look at those mouth watering yeast doughnuts! Would you believe that they are gluten free? I haven't had a "real" yeast risen doughnut in years! Between 2006 and 2009 we lived a mere five minutes from a Krispy Kreme doughnut shop. What a thrill it was when the "Hot Now" sign was lit! We had to drive up and get a dozen. Who could resist warm glazed doughnuts?! Man, I have missed them!

Thursday, May 28, 2015

Gluten Free Sourdough English Muffins

Here is the sourdough version of my Gluten Free English Muffins that I promised you. These are probably the best muffins that I've had since going gluten free years ago! The tang of the sourdough and buttermilk makes these oh so good! The texture is on the money too, toasty on the outside and chewy on the inside.