Cannelloni with Sausage and Peppers Made With Heartland Oven Ready Lasagna

Cannelloni or Manicotti? What do you call it? The only real difference is that Manicotti is made with preformed pasta tubes and Cannelloni is made with rectangular pasta sheets or crepes. Back in my gluten-eating days, I made Manicotti quite often, loved it! I have yet to find gluten-free Manicotti shells, so I chose to make Cannelloni with Heartland Oven Ready Lasagna. I smothered them in a savory bechamel sauce instead of the typical tomato sauce. It turned out amazing!

Lamb Gyros With Tzatziki Sauce

This recipe is simply amazing!! I found it over at Joy The Brown Eyed Baker. The lamb is perfectly seasoned and the Tzatziki sauce is wonderful! Thank you Joy!

She used pita bread to wrap her gyros but I have yet to perfect a recipe for gluten-free pita bread. If you have one I would love for you to share it! Instead, I used the Flat Bread or Wraps recipe I posted a while back. The thin wraps work just as well for this recipe.

Progressive Adjustable Bread Keeper, Love It!

From time to time I will be reviewing products advertised on my blog. Pictured above is my new bread keeper that I purchased through Chefs Catalog. I love it and it is very practical. It has an adjustable valve which allows you increase or decrease airflow around the bread. Here in Colorado, where the humidity is very low, I keep mine in the closed position to help retain moisture. For those of you who live in a humid environment, simply open the valve to allow for more airflow. Also, this box takes up a lot less space than traditional bread boxes. One of my favorite things about this particular bread box is that it can be placed on end, allowing larger loaves to be placed cut side down. Imperative to retaining moisture in homemade and Artisan breads.

Deep Dish Chicago Style Pizza

My favorite Pizzeria, back in my gluten-eating days that is, served the most amazing deep dish Chicago Style Pizza I had ever eaten!! Man I miss that pizza! Who says we non-gluten eaters have to go without our favorite dishes? Certainly not me! I finally have a delicious gluten-free version of that pizza for you! Your're welcome!

I used my pizza crust recipe and Emeril Legasse's technique, cheese on the bottom and sauce on the top. This method keeps your crust from getting soggy. Brilliant!