Friday, August 22, 2014

Fried Zucchini Circles

Not many recipes inspire me to deep fry, I hate the clean up! But I made an exception for this one! I saw this recipe on The Pioneer Woman's website a couple days ago. Since I have an abundance of zucchini coming from my garden right now, I had to try to make a gluten-free version of it. Don't they look amazing? I used my all-purpose gluten-free flour mix in this recipe and ground-up gluten-free veggie flavored crackers instead of using bread crumbs. If I had it at the time, I would have used a packet of Hidden Valley Ranch Dips mix instead of the gluten-free flour and mixed Parmesan cheese into the cracker crumbs, it sounds so good doesn't it?! These little babies were so easy to make too! I will definitely be making these again! Thanks Ree! I love your show too!

Wednesday, August 20, 2014


Stromboli has been one of our favorite Pizza Night dishes for some time now. I love it mainly because it so easy to make. Rolled up finger food goodness! What's not to love? It starts with a good pizza dough recipe and you add your personal touches to it from there. Anything goes! Stromboli is similar to Calzones, except the sauce is kept on the side for dunking. My pizza dough recipe makes 2 good sized Stromboli. One will feed 1-2 people, depending on how much pizza you can inhale. Hehe.

Secret Ingredient Chewy Chocolate Chip Cookies

Chocolate Chip Cookies with a little secret to tell. These cookies are sinfully delicious and chewy! Gluten-free cookies tend to be not-so-chewy the next day, not these! I waited to post this recipe until "the next day" to make doubly sure they would still be soft and chewy, this recipe did not disappoint me! Look at them! If no one told you they were gluten-free you wouldn't know. Are you ready for the secret ingredient? Instant Pudding Mix! I know, I thought the same thing! But man does it work to keep these cookies just as amazing as the day you made them! The trick is not to use too much, or they will be soft and cakey, not my idea of an amazing chocolate chip cookie. I only added 2 tablespoons to this recipe, just enough to keep them chewy on the inside and still crispy on the outside. Now THAT is my kind of cookie!

Tuesday, August 19, 2014

Gluten-Free Hamburger and Hotdog Buns

The perfect hamburger and hotdog bun recipe had eluded me until I found a recipe for Pull-Apart Dinner Rolls over at My Gluten-Free Kitchen. It hit me, the soft fluffy texture of dinner rolls is exactly what I was looking for! Thank you Michelle! I used my Bread Flour Mix in place of the flour blend she recommends and a few other minor changes as well. These buns are so good! Finally, "real" hamburger and hotdog buns! You could add caramelized onions and dill to this recipe for amazing onion rolls as well, but that's another blog post entirely. I also use this recipe to make Hoagie and Sub Rolls. Let's get to it!

Sunday, August 17, 2014

Chicken Tortilla Soup

This soup is one of my favorite comfort foods. So good! It is very simple to  make and only uses a few ingredients. You can crank up the heat or keep it mild for the little ones. (or the big ones who can't take the heat). Hehe. I prefer to use bone-in chicken for this recipe, it adds a little extra flavor to the soup, but chicken breast will do just fine.

Flat Bread or Wraps

This recipe is perfect for flat bread or wraps. I have been looking for the perfect recipe for gluten-free flour tortillas or wraps and this is it! Every recipe I've tried, until now, has been dense and gummy! I found this recipe over at A Girl Defloured. The only thing I changed was I used my bread flour mix, doubled the amount of oil used and only baked them for 7 minutes. They are soft and flexible as you can see in the photo above. You've gotta try this recipe! Here's a link to the Chicken Tortilla Soup pictured above.

Rum Rice Pudding

This recipe takes me back to my childhood. Mom would make rice pudding from time to time and we all loved it! My version contains dark rum, Mmmmm! Sounds good already huh? The secret to very creamy rice pudding is to use medium grain white rice. It has a higher starch content has a tender texture when cooked. You can use long grain if that's all you have, but the texture of the rice will be a little more chewy. Also, make sure the rum you use is gluten free, a quick Google search is all it takes. I used left-over rice from the night before, just make sure the rice you use isn't seasoned with anything but salt.