Saturday, November 30, 2013

Gluten Free Brownie Ice Cream Cake

Thanksgiving was an extra special holiday this year. It was also Bradley's birthday!! The big 21! (JK, he's much older than that!) ;)

We spent the day with Brad's family, me mostly in he kitchen. It's always a bit tricky cooking for a big group of people especially when I'm the only one with a food allergy. It worked out pretty seamlessly. We had turkey, potatoes, green beans and a few gluten filled dishes that I avoided. My meal was all delicious.

For dessert I whipped up a special treat for the birthday boy: gluten free ice cream cake! I prepared a box of gluten free brownie mix and once it cooled, I topped with a thick layer of slightly melted ice cream then popped it in the freezer for a bit. Before serving, I sprinkled some broken Butterfinger bars around the top as garnish. It was a bit hard to cut at first but chocolate brownies and vanilla ice cream are always perfect together!

Thursday, November 14, 2013

Gluten Free Chicken Cordon Blue Casserole

Earlier this week I whipped up another roasted chicken and used a large chunk of it on Saturday for  our pizza toppings but I still had plenty left over. Coincidentally, I've become a Pinterest addict and recalled pinning an interesting recipe for a chicken cordon blue casserole. Prior to my diagnosis I was in love with making Italian chicken cordon blue. It was delicious but I honestly can't remember the last time I had it. I figured there was no time like the present to give the casserole a whirl!

2 cups shredded roasted  chicken,
1/2 lb very thinly sliced gluten free deli-style ham, rough chopped
1/4 lb thinly sliced Swiss cheese 
4 tbsp butter
4 tbsp gluten free flour
3 1/4 cups whole milk
2 tbsp lemon juice
1 tbsp Dijon mustard
1 1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp white pepper
6 tbsp butter
1 1/2 cups gluten free bread crumbs
3/4 tsp salt
1 1/2 tsp crushed dried parsley
1) Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
2) Layer shredded chicken on the bottom of the baking dish. Scatter the ham over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
1) Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the gluten free flour to form a smooth roux. Be careful not to let this brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. 
2) Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being sure to get some of the sauce around the edges of the pan.
For the topping:
1) Melt the butter in the microwave in a medium sized microwaveable bowl. Heat for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the gluten free bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
2) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

This simple dish came together in just a few minutes. It smelled absolutely wonderful as it baked and tasted even better than the smell! It is definitely a great option for left over chicken. :)

Monday, November 11, 2013

Gluten Free Pizza Night!

Brad and I had such a relaxing weekend. Saturday, we lounged around the house watching TV and debating what yummy meal we wanted to make on Sunday, while a roasted chicken was cooking in the oven. The chicken smelled delicious and we couldn't wait to reuse it for another dish. After debating, we settled on PIZZA!! I've had a pack of Bob's Red Mill Gluten Free Pizza Dough mix. It was about time I used it.

We popped over to the grocery store to pick up some toppings and couldn't wait to get to cooking. We decided to head out during the day Sunday to watch some football so before we left I prepped the dough.

1 16 oz package of Bob's Red Mill Gluten Free Pizza Crust Mix (3 1/4 cups)
1 1/2 cups warm water
2 eggs
2 tbsp Olive Oil
1 yeast packet (enclosed in mix)


1) Preheat oven to 425°F.
2) In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add GF Pizza Crust Mix and blend about a minute on medium speed, until combined.
3) Leave dough in bowl, split in half, cover with plastic wrap and allow to rise 20 minutes.
4) Place dough on greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Bake without topping for 7-9 minutes.
5) Remove from oven, cover with favorite sauce and toppings. Bake for 15-18 minutes.

The dough kit makes two 12-inch or one- 16-inch pizza crusts. Dough can be stored in the refrigerator for a few days. Wrap dough in plastic wrap and store in plastic bag. When ready to bake, take dough out of refrigerator and allow to rest 30 minutes. Spread dough onto greased pizza pan and bake as directed.

I prepped the dough and tossed it in the fridge while we went out for the games. When we came was pizza time!! While our chicken was roasting on Saturday, I tossed in a head of garlic for roasting. For my pie, I spread a thin layer of olive oil on the crust then smeared the roasted garlic, followed by loads of mozzarella, chicken a little more garlic and a balsamic glaze. It was absolutely amazing!! I loved every last bite. 

My roasted garlic chicken pizza
Brad opted for a more manly route and started with a thin schemer of tomato sauce, followed by mozzarella, chicken, cut up chorizo, red onion and a few dollops of BBQ sauce on top. I have to say, as much as I'm not a fan of BBQ pizza, I did enjoy a bite of his. 

Brad's chicken chorizo BBQ pizza.
We were both very pleased with the taste of the crust as well! If you hadn't told us it was gluten free, we wouldn't have known. It was just as great as any other home made dough. We both give Bob's Red Mill's dough an A+!!! We will definitely be buying it again. It's so much fun to play in the kitchen together, especially when the end results is pure deliciousness!

Tuesday, November 5, 2013

Avocado and Egg Salad

Some days I am just plain lazy. I don't feel like making dinner, therefore I don't have a lunch to bring to work the next day. That was the case today. I'm traveling later this week so I opted not to go to the grocery store. Thankfully, last week I snagged an avocado on my way home. I had every intention of making a really great salad but that never happened. Instead, it gave me the base for my lunch today.

While at my desk, I mashed the avocado together with the hardboiled eggs I brought in for breakfast (and never ate.) After they were fully mashed, I added a few dashes of salt and pepper. It tasted perfect! If I had lemon or lime juice I would have added that too but who keeps that at work? Not me! This will definitely become a new go-to recipe for me.