Enough Motivation for Me....

This made me laugh. Perfect motivation for those of us with celiacs.

Butternut Squash Macaroni and Cheese

"Age is not important unless you're a cheese." - Helen Hayes

Last weekend my sisters and I went down to my grandparents house to visit. While I cleaned, my extremely talented sister Melanie cooked and froze meals. She adapted this recipe to be gluten-free, and I think it's fantastic (and super healthy too!). It is a great "hidden vegetable" recipe--perfect for kids but that adults will love too.

Ingredients:
3 cups of butternut squash (diced)
2 cups chicken broth
1 3/4 cup skim milk
2 cloves minced garlic
2T plain greek yogurt
2 1/2 cups cheddar cheese
16 ounces uncooked gluten-free brown rice spiral pasta
cooking spray
1-2 T dried parsley
Salt and pepper to taste

Directions:

Step 1: Preheat the oven to 375F. In a large saucepan mix chicken broth, milk, and garlic, and bring to a boil. Add squash and cover, cooking on a low boil for 20-25 minutes (or until squash is tender).

Step 2: Put the contents of the saucepan, and greek yogurt, into a food processor or blender and blend until the mixture reaches a thick, liquid consistency. Transfer the liquid into a large bowl and mix in 2 cups cheddar cheese and rice pasta, stirring until all pasta pieces are covered.

Step 3: Spray a 13x9 oven safe dish with cooking spray. Transfer the contents of the large bowl into the oven safe dish. Top the dish off with the last 1/2 cup of cheddar cheese. Sprinkle the top of the dish with parsley and salt and pepper.

Step 4: Bake the casserole for 25-30 minutes, until bubbly and browning at the edges. Enjoy!

Serves 8-10. 

Steamed Lobster Tails

"The world is my lobster." - Henry J. Tillman

The first time I had lobster was when my fiance convinced me to begrudgingly try it. I always claimed I wasn't a "fish person," but one bite of lobster and I was hooked! I think lobster is one of those foods that tastes great without a bunch of extra spices to change the flavor, so this is an extremely simple recipe that lets the natural lobster flavor shine.

Ingredients:

2 lobster tails

2/3 cup water

1 lemon

salt and pepper (pinches)

1-2 T of butter

Directions: 

Step 1: In a large frying pan add water and juice squeezed from half the lemon. Bring water to a boil.

Step 2: Cut the lobster tails down the middle (in a butterfly cut). Carefully partially separate the shell from the meat and rinse off any broken pieces of shell.

Step 3: Add the lobster tails to the pan and cover, steaming for 8 minutes. 

Step 4: Microwave the butter for 30 seconds in a small bowl. Squeeze the other half of the lemon into the bowl and add a pinch of salt and pepper. 

Step 5: Remove the lobster tails from the pan and serve immediately, using the melted butter for dipping.

Serves 2. 

The Best Gluten-Free Beer?

I never cared for beer before my Celiac diagnosis, but I did have to try this! 

"Hogwarts will always be there to welcome you home." - JK Rowling

Quinoa Stuffed Peppers

"Life itself is the proper binge." - Julia Child

I went to dinner at my sister's house a few weeks ago and she made incredible quinoa stuffed peppers. I didn't have the ingredients to make the same recipe a few weeks later, so I made up my own. It is more of a mexican quinoa stuffed pepper, and I also cut them a little different (pictures of both types below). I encourage you to play around with ingredients and shaping your peppers, it's a lot of fun and quinoa is super versatile!

(my sister's turkey and quinoa peppers)

(my mexican quinoa stuffed peppers)

Ingredients:

1/2 diced yellow onion

1T olive oil

1/4 cup cooked pancetta (can replace with ground beef or shredded chicken)

2 cloves diced garlic

1/2T cumin

7 ounces petite cut diced tomatoes

1 cup water

1/2 cup quinoa

1 teaspoon fresh cilantro

1/2 cup cheddar cheese

1/4 cup parmesan cheese

3 bell peppers (any color, but I found red the tastiest) 

1/2 t salt

Directions:

Step 1: Preheat oven to 400F. In a large pan cook onion, cumin, olive oil, and diced garlic on med/high heat for five minutes. Add tomatoes and cook an additional 5 minutes. 

Step 2: Add water and turn heat to high, bringing the mixture to a boil. Add the quinoa and cilantro. Let cook for 10-20 minutes, depending on the recommendation of your specific type of quinoa (on the book--mine was 20 minutes). 

Step 3: Once quinoa is cooked, add pancetta, salt, and parmesan cheese. Stir thoroughly. 

Step 4: Cut your peppers to the desired shape and de-seed and remove stem. Place the peppers on a cooking sheet covered with tin foil. Fill the peppers with your cooked mixture. Cover peppers with loose tin foil and cook in oven for 25 minutes.

Step 5: Remove peppers from oven and sprinkle with cheddar cheese. Cook in oven, uncovered, for an additional 7-10 minutes, or until cheese is melted.

Serves 2-3. 

Perfect Roast Chicken

"Is this chicken, what I have, or is it fish? I know it's tuna, but it says 'Chicken of the Sea.'" - Jessica Simpson 

There's a first time for everything, and today was my first time roasting a chicken! And I must admit, it was fan-freaking-tastic! I'm struggling right now not to eat the whole darn thing in one sitting. I wasn't planning on blogging this recipe, since it was the first time I made it and usually I like to try a different ways of making things before I pronounce it "the best"--but this chicken is amazing and must be shared with the world!

Ingredients:

1 whole chicken (5-7 pounds)
4 tablespoons butter
1/2 cup white wine
*1 tablespoon chicken seasoning
1 tablespoon crushed garlic
2 cups chicken broth (gluten-free)
1 teaspoon salt
1 bag of baby carrots
1 large yellow onion

Directions:

Step 1: Preheat your oven to 425F. In a small mixing bowl, melt the butter and mix with white wine, chicken seasoning, garlic, and salt.

Step 2: Remove the giblets from the chicken and rinse the chicken thoroughly. Place in a roasting pan and gently separate the skin from the breast while still leaving the breast intact.

Step 3: Rub the butter mixture inside the chicken and underneath the skin of the chicken.  Pour the remaining mixture on the chicken.

Step 4: Cut the onion into 1/4th. Stuff the chicken with a 1/4 of the onion.  Place the rest of the onion and carrots in the basting pan. Pour the chicken broth on top of the vegetables.

Step 5: Cook the chicken for approximately 80-120 minutes, or until chicken is thoroughly cooked. Baste chicken midway through cooking.

Additional Tip: I've read online that tying the legs together also helps ensure moisture, but I didn't try this. Also, if you stuff your chicken you'll need a longer cook time. My chicken was 6 pounds and took 90 minutes to cook.

Serves 4.

*Any chicken seasoning is fine, use whatever you prefer. Mine contained garlic, onion, thyme, pepper and lemon.

Easy Ham and Cheese Omelettes

"Omelettes are not made without breaking eggs." - Maximilien Francois Robespierre

The great thing about omelettes is that you can put just about anything in them that is going bad in your fridge and it will taste great. Chopped tomatoes, stuffing, bacon, sausage, onions, peppers, whatever sounds good to you! My fiance and I have been literally eating ham all week (the one I posted earlier!) so our omelettes tonight are ham and cheese, but feel free to add your own ingredients!

Ingredients:
6 eggs
1/3 cup skim milk
1 teaspoon garlic salt
1/3 cup cubed or shredded cooked ham
1/4 cup shredded cheddar cheese
Salt and pepper to taste
2 teaspoon chopped chives
2 tablespoons margarine

Directions:

Step 1: In a large bowl add eggs, milk, and garlic salt. Whisk for at least 2 minutes.

Step 2: Using a nonstick pan (6-8 inches), heat 1T of the butter on medium heat. When the butter is completely melted, add half the egg mixture to the pan. Let it cook for about 2-3 minutes, then tilt the pan and redistribute any liquid egg mixture that is left for even cooking.

Step 3: Add half the ham, cheddar cheese, and chives to one side of the pan. Carefully fold the omelette in half. Cook for an additional minute, then flip and cook for 30-60 seconds, or until completely cooked. Salt and pepper to taste.

Step 4: Repeat all steps for 2nd omelette.

Serves 2 large omelettes.