Buffalo Chicken Burrito (in a crepe!)

Posted by Angie Marie in Uncategorized


You can use a soft corn tortilla as your shell, or a homemade crepe.. I suggest using a crepe if you want to really load up your burrito..
Filling Ingredients: (I am not putting any exact amounts, because everyone likes their burritos different.. you know what you want in there)

-Chicken
-Original Franks Red Hot
-Ranch Dressing/Blue Cheese Dressing (one or both)
-Chopped Celery
-Rice (I use white sushi rice)
-Feta Cheese

Directions:
 -Start cooking your rice first because it takes the longest
-Chop up cooked chicken into small chunks
-Cover in Frank’s Red Hot (about 1 tbsp)
-Add dressing (Roughly 2 tbsp per burrito – I use a combo of Ken’s Ranch and a little Wishbone Blue Cheese)
-Add in feta cheese
-Add in chopped celery-Mix it all together
-Keep adding more of each ingredient until it’s just how you like it…then set aside

-Make your crepe (directions here), or lightly pan fry a corn tortilla in a tsp of olive oil.
-Once crepe/tortilla is cooked, plop shell directly onto a flat square of tinfoil
-Load it up in a line down the center of your shell with rice & burrito filling
-Roll into a burrito & Enjoy!

(To roll it up with out a mess: tuck bottom/short edges up, then roll one (long) side over – locking the short edges underneath, roll completely over and bring tinfoil around the entire burrito, close up a bottom end of the tinfoil, leaving opposite end open. Peel away tinfoil from burrito as you eat)

Gluten Free Crepes

Posted by Angie Marie in Angie's Favorites, Breakfast, Dessert, Dinner, On The Go, Recipes

Crepes are surprisingly easy to make, and as a Celiac, I make them all the time to substitute for wraps, burritos, etc. Below is a recipe for crepes, and i’ll keep adding additional links to meals you can make in crepes.

Ingredients: (makes roughly 4 large crepes, 6-8 small crepes)

-2 eggs
-1 cup gluten free flour (I use Bob’s Red Mill)
-½ cup water
-½ cup milk (I use soy milk)
-2 tbsp melted butter
-¼ tbsp salt
-Olive oil (on your pan)

(Use a pan the size you want your crepe to be)

-Honestly, you can mix it all together at once and just stir like crazy until it is smooth. BUT, for the best results, add wet ingredients together first (water, milk, eggs), once fully mixed, slowly add your dry ingredients while stirring.

-Heat a non-stick fry pan up on medium heat, once warm, and a bit of olive oil to lightly coat the pan. Quickly pour crepe batter into center of pan, letting it quickly spread to the edges. Be sure to keep the layer of batter consistent and thin across the pan (if slightly translucent- too thin). If you are going to make this into a burrito, make it on the thicker side, about 2 cm thick max.

-Batter will quickly being to curl up around the edges while becoming more opaque from the edges inward. Wait till the center has a cooked layer, then use a spatula to lift up the edges and allow the remaining wet batter to fill in under the edges. Do this on opposite sides.

-Once all the wet batter has cooked, lift up the edges and shimmy the pan back and forth so crepe slides free from the pan. Then using your spatula, scoop under the crepe and flip the entire thing over. Cook each side until light brown, or more if you like it a little crunchy.

Now fill you crepes with all the delicious things you love!

Want to make a Buffalo Chicken Burrito with that crepe? So easy, and you can close your eyes and pretend you went to Boloco…

Bota Box – portable gluten free wine

Posted by Angie Marie in College Tips and tagged with , ,

The Bota Box. Love it. If you are a college student, or you still party like one, you know its essential to have portable alcohol. And for us gluten-free party people, portable safe alcohol is an essential part of a great night out. This is the bota box- a portable, sealable, gluten free wine:

I especially like the Bota Box because you can seal it, throw it in your purse, and go. The box is made out of paper, so you don’t run the risk of glass shattering in your purse, and the screw on cap is much more trustworthy than any cork. Oh and did I mention, every box = 3 glasses of wine, so its easy to know exactly how much you’ve had.

And look at all the great places you can take it: hiking, boating, sunbathing, camping, picnicking, and fishing.

 

 

Meatballs

Posted by Angie Marie in Recipes and tagged with ,


These are Dad approved gluten free meatballs! What does that mean? It means my father, who loves food, and still doesn’t totally understand anything about gluten except that it seems to be the best part of all meals, thought they were delicious. He couldn’t believe they were gluten free.


Ingredients:
1 pound ground beef/pork/veal
2 pieces gluten free bread
3/4 cup gluten free bread crumbs
1/3 cup grated cheese
1/4 cup milk
1/2 cup finely chopped parsley
1/2 tsp finely chopped basil
2 eggs
salt and pepper
pinch garlic powder

Directions:
-Soak bread in milk, and then smash it with a fork.
-Add all ingredients to a large bowl
-Using your hands, kneed and mix the ingredients together (you can use a fork if this grosses you out, but your hands are really the best tool for this)
-Once fully mixed, roll into balls (about golf ball sized) TIP: dip your fingers in a bowl of water to keep the meat from sticking to your hands. This also makes the meatballs smoother.
-Bake on 350 for a half hour (make sure there isn’t any pink left in the middle)

When they come out they’ll look a little dry, but don’t worry – plop them in your sauce and let their flavor come out in the sauce.

You can freeze these before or after you bake them.

Enjoy!!

Italian Potato Salad

Posted by Angie Marie in Recipes and tagged with


Gluten free Italian Potato Salad

Ingredients:

3 tbsp olive oil
1.5 tbsp white vinegar
1 tsp garlic
1/4 cup red onions
1/2 cup fresh parsley
12- 15 petite potatoes (fingerling or red potatoes)
Salt & Pepper to taste

Directions:

-Boil potatoes whole, until fork tender
-Drain and let cool to the touch (run them under cold water if you’re pressed for time!)

While they cool…

-Chop parsley and red onion and garlic (slice the onion thin and then chop)
-Add garlic and oil to skillet and heat on low until garlic begins to simmer (1-2 minutes)

Potatoes should be cool enough to slice now…

-Leaving the skin on, slice potatoes to desired size (see photo)
-As you transfer potatoes to dish/bowl, add salt, pepper, parsley, onion, and drizzle with garlic/oil so that it is evenly covered.
-While mixing the potatoes, drizzle vinegar and mix throughout

Serve room temperature or cool

Enjoy!

Hidden Gluten

Posted by Angie Marie in Essentials and tagged with ,

Where does gluten hide in your kitchen? New to going gluten free, or living with gluten eaters? There’s always going to be a little bit of gluten hiding in your kitchen… 

Slice toasters
Solution: Buy a new one, and dedicate it to only gluten free breads.

Toaster ovens
Solution: Put your food on a new  piece of tinfoil every time you toast.

Porous surfaces (i.e. wood cutting boards, wooden spoons, wood cheese platters, and other porous surfaces)
Solution: Buy plastic and metal replacements (sorry this isn’t the best solution ever, but it’s what works)

Utensils
Solution: Make sure your utensils trays and utensil drawers are cleaned out, and if you’re nervous, rinse your utensils before you use them. I live in a “mixed gluten” household and I am always nervous that my utensils might have gluten on them, so I often rinse them quick before I eat.

Pasta Strainers
Solution: Make sure you dedicate one pasta strainer solely to gluten free pasta. A metal strainer is best.

Coffee machines
Solution: whether its K cups or bagged coffee, some flavored coffees contain gluten. Only use k-cups or coffee grains that you are sure are gluten free. i.e. all non flavored Green Mountain coffees or Newman’s Own. Dedicate a new coffee machine to these coffees.

Traditional Cheesecake

Posted by Angie Marie in Dessert, Recipes, Uncategorized

Gluten free cheesecake – very easy- the only thing that needs to be altered from your average cheesecake is the crust. This is my favorite cheesecake recipe…first- because it is more delicious than other cheesecakes and second- because its much more simple than other cheesecake recipes I have tried.

Ingredients: (you will also need a 10″ springform pan)

-3 8oz bricks of cream cheese
-1 cup sugar
-4 eggs
-1 tsp vanilla
-3 cups gluten free cookies (for crust)
-3 tbsp butter (for crust)
-Cinnamon and/or Sugar (for crust)

Directions:

Crust:
-crush up gluten free cookies to use as your crust.
(If they are already sugary – leave them be. if not, or if you really like sugar, add in a half tsp. of cinnamon or sugar to your mixture. If you don’t have GF cookies lying around, you could always substitute with a sweet gluten free cereal or cookie crumbs.)
-melt butter in microwave for 15-20  seconds and mix with cookie crumbs
-pour mixture into the bottom of your spring form pan and push it down into a flat crust with the back end of a spoon or spatula.

Filling:
-mix cream cheese in mixer on high until it is soft and starts to look like thick frosting
-add vanilla, then eggs, then sugar while mixer is going- make sure all lumps are out before moving onto the next ingredient
-mix on high until all ingredients are integrated and it is even in color and texture through out
-pour batter into 10″ springform pan
-bake at 375 for 40 minutes until center begins to firm up, and edges turn brown
-let cool before topping or serving

Toppings:
I like strawberries mixed with agave. I slice about 10 strawberries up thin and mix them in a bowl with 1/8 cup agave. Cover with saran wrap and let them sit in the fridge until you need them.

When cheesecake is done, let it cool down to room temperature before serving. Add toppings once cheesecake has cooled. It tastes better this way :)

Enjoy!!

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Blogging Failure

Posted by Angie Marie in News

I have been the worst blogger ever this past month..or maybe the past 2…and I am sick of it! I am writing this post to recognize my blogging failure, and to guilt myself into getting back into the swing of things from here forward.

In my defense, I recently started a new job and I have not been good about prioritizing my time after I get home from work. Luckily I am still cooking and eating delicious gluten free food, I just haven’t made enough time for the actual posting. So, I will start tomorrow with a post on my favorite dessert ever: cheesecake – pictured above at my 23rd birthday, which also happened to fall on Easter this year. My parents hosted the family for my birthday/Easter, so we were able to do the whole thing GF. That being said, I have SO many holiday recipes that need posting!!

Easter sampling below…(and these are just the left overs…)

Gluten Free Cereal

Posted by Angie Marie in Uncategorized

I love these. They are like a healthy gluten free version of Resse’s  Puffs.

I also love these, with almond milk for breakfast, or dessert.

Chex makes some great gluten free cereal! The plain flavor is pretty boring though- I like honey nut and cinnamon  best.

Chicken Scallopine Piccata

Posted by Angie Marie in Recipes

Gluten free adaptation of Lidia’s Chicken Scallopine Piccata recipe!

Ingredients:

-2 lemons
-4 servings of chicken
-2 cloves garlic
-1 cup green olives
-1/4 cup small capers in brine
-1/2 dry white wine
-1 cup chicken stock
-2 tbsp chopped parsley
-rice flour
-olive oil
-butter
-parmesan cheese
-salt &  pepper

How to:
- Cut your lemons in half. Juice three halves and keep to the side. Take remaining half and slice it into flat disks.
- Take your scallopine cutlets, salt and pepper, dredge in rice flour
-Heat 3 tbs of olive oil and 2 tbs of butter in  a non stick frying pan
-Place  chicken in skillet, cook on each side until golden brown (around 3 minutes on each side)
-Remove and place on paper towels to remove excess oil
-Clean out that pan, or grab a clean one and add the remaining 3 tbs oil, 4 tbs butter, garlic and lemon slices
-Cook until garlic is browned
- Scoop out the lemon slices and set aside
-Scatter in olives and capers and cook until they begin to sizzle (roughly 4 minutes)
-Pour in wine and bring to a  boil. Cook until liquid is reduced in half
-Pour in chicken stock, and cook until it becomes syrupy (roughly 4 minutes)
-Add chicken cutlets back into the skillet, until warm, stir in parsley
-top each plate with lemon slices and parmesan cheese to your liking

I made mine with pasta, but Lidia’s recipe suggests serving it with spinach. If you serve it with pasta, just go a little heavy on the liquids, and you should have enough to cover your pasta. I suggest using the quinoa pasta because it is the least slimy gluten free pasta. If using a rice pasta, make sure to rinse it to reduce slimyness (detailed directions here).