Gluten Free BBQ Pork Quesadillas

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Last weekend I made BBQ pork…..simply a pork loin, covered with a bottle of Sweet Baby Ray’s BBQ sauce, sliced onions and sliced jalapenos….put in a 375 degree oven, covered with tin foil for about 1hr and 20mins(or until the meat can easily be pulled apart with a fork).

IT MADE A TON OF PORK!!  Needless to say we had leftovers for 4 days and we definitely got our fill of meat.  Honestly, I don’t want to see any BBQ pork for a loooong time 🙂

On to the quesadillas…

Quesadillas are a staple in our house. To say we make them A LOT is an understatement.   For our pork farewell party last night I made mexican grilled cheese sandwiches BBQ Pork Quesadillas.

Not really a recipe but this is how they were assembled.  I used:

Mission GF Corn Tortillas, muenster cheese, and BBQ Pork.

Turn the burner on med/high heat and place tortillas in heating utensil of choice(griddle or non-stick skillet–no butter, oil, cooking spray needed) .

Place 1/2 slice of cheese on one half of the tortilla and top with some BBQ pork.  Once the tortilla is soft and the cheese starts to melt, flip empty side over to attach to cheesy/meat side. 

Flip quesadilla over to brown both sides(I personally like mine crispy) and you’re done!

Salud!

-Erin

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Gluten Free Waffles

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As I mentioned in my Bob’s Red Mill Pizza post, I miss “REAL” bread dearly.

One of my favorite things, pre-Celiac days, was a toasted peanut butter, honey and banana sandwich.  Well, gf living is all about substitutions and these Nature’s Path WildBerry waffles have replaced my bread.

No complaints from me because these waffles(found at Whole Foods) are gooood.  I used to buy Van’s gf waffles but these are MUCH better….not as crumbly or airy.  I’m all about the “real factor” and these taste “real”.   Note: I’ve tried the plain Nature’s Path waffles and I didn’t care for them 😦

Toast ’em, spread ’em with PB, Trader Joe’s Creamed Honey(ooooh…delightful stuff) and sliced nanas.

The photo: I promise there is PB and honey under those nanas.

TIP of the day: to avoid cross contamination in the toaster oven…and to avoid purchasing another toaster oven….I place a small piece of aluminum foil in the oven, place my waffles, bagels, etc.  on top of the foil and toast away.

-Erin

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Tuesdays with Dorie-Chipster Topped Brownies-Gluten Free

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Once again the TWD bakers had me stepping out of my baking comfort zone.  Brownies topped with chocolate chip cookie dough. Yep, you read that right! Cool, huh?

Beth @ Supplicious chose this week’s pick and you can find the recipe for these chocolicious treats on her blog.

I haven’t had the best of luck with making gf cookies; the spreading seems to get the best of me.  With that being said, I just wasn’t sure how my chocolate chip cookie dough would set on top of the brownies.  I put the thoughts of my past attempts aside and proceeded with my cookie -making game face.  I was a happy baker. 

I made half of a batch, as it seems I’m the one who usually ends up eating most of my baking experiments :). I substituted my usual brown rice flour, potato starch and tapioca starch for the AP flour. As I’m typing this I realized I didn’t include any xanthan gum. Well, I guess it wasn’t really needed because the texture/structure held together.  Although the recipe didn’t call for that much flour, I did taste the grittiness of the rice flour. Hmmmm.  Regardless, I would definitely make this recipe again. 

I didn’t have unsweetened chocolate for the brownie layer, so I substituted german chocolate and only added 1/3 cup of requested sugar.  I eliminated the walnuts because I didn’t have any but I’m sure any kind of nut would be a great addition.

I love the look of these chipster brownies. While the two layers are distinct and individual, their flavors flow together to make an eye appealing dessert. I highly recommend a large glass of cold milk with these babies. They WILL satisfy anyone’s sweet tooth. 

Make it a great day!

-Erin

Gluten Free Pizza

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Last weekend, Angel and I were talking about the possibility for a Celiac cure. Discussing IF there was a cure or, a medication to take to allow me to ingest gluten, would I revert back to my non-gf days and eat everything “normal” again? I’d like to think I would continue my current healthier, non processed choices but I did say that I would eat “real” pizza and “real” bread.  I miss these 2 things DEARLY.  

This talk took on another meaning a few days later when I tried Bob’s Red Mill GF Pizza Crust Mix.  

Hip, Hip, HOORAAAAY!

My “normal” pizza is no longer a craving….I can make it myself and I can eat it and it tastes oh so good!

I FINALLY found a gf pizza crust that I LUUUUVVV!!!

Sorry for all of the CAPS and !!!! but I am EXCITED!!

Thanks to Kim @ Gluten-Free is Life who introduced me to this AMAZING and WONDERFUL mix. Thank you, thank you, thank you Kim.

After my Whole Foods 365 gf pizza mix experience(FYI….DON”T BUY IT), I was skeptical, but after that first bite of Bob’s, I literally started dancing around the kitchen.

It’s thin, it’s crispy, and the dough actually feels like real pizza dough. SCORE!! One mix makes 2 large pizzas which isn’t  too shabby for $3.50.  I even found it at my local Kroger’s.

Move over Pizza Hut and Domino’s, you have been replaced by Bob .

-Erin

Tuesdays with Dorie- Fresh Mango Bread-Gluten Free

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This week’s TWD pick came from Kelly @ Baking with the Boys

I couldn’t wait to make this bread. The anticipation of fresh mangos baked with sugar, cinnamon and ginger had my undivided attention.

It didn’t disappoint.  In fact it got better each day it sat on my counter.  Why, dear mangos, have I not used you before in baking? I have used every other fruit imaginable? Well, let me just tell you. …this won’t be the last. I have visions of a mango upside down cake and mango pancakes.

I made a few additions/substitutions to the recipe. Once again, my mexican influences prevailed 🙂 

  • 1 1/4 cup brown rice flour,  1/2 cup + 1/8 cup potato starch, 1/2 cup + 1/8 cup tapioca starch, 1/2 teaspoon xanthan gum in place of the 2 cups of AP flour
  • eliminated the golden raisins and substituted shredded coconut
  • made a lime & sugar syrup which I poured on top after I pulled them out of the oven; I then topped the bread with toasted coconut

You can find the recipe here or better yet, buy the book…..You’ll luv it!

I’m off to check out the other TWD bloggers and their Mango Bread creations.

Happy baking!

-Erin

gluten free support through magazine subscriptions

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In an effort to make my Celiac world “normal”, I basically jump on any chance to participate, to taste, to subscribe, and to read anything and everything gf. 

As I mentioned in my Attitude of Gratitude post, the internet & blogging have been LIFE -SAVERS towards the acceptance of my Celiac diagnosis.

In addition to the computer world,  these four magazines have added another, priceless layer of support .  These magazines provide new product information, tons of recipes, and various articles about healthy, allergy free living.  They’re totally worth the $$$.

If you are interested in subscribing, here are the links:

http://eatingwell.com/

http://www.livingwithout.com/  (you can also sign up for a Free Recipe of the Week E-letter)

http://www.delightgfmagazine.com/index.php

http://glutenfreeliving.com/

May you have a GREEEAT gf day!

-Erin

Happy Birthday Mom!

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gma j

Happy Birthday to you….

Happy Birthday to you…

Happy Biiiirthday to mom,

Happy Birthday to you!!

Cheers to a special day!

Since we can’t be together, I’m sending a virtual cake….especially made for YOU!  Don’t forget to make a wish 🙂

All of our Texas love,

E, A, L, and A

 

Blueberry Cream Cheese Coffee Cake

  • 1 cup  fresh blueberries, rinsed, or frozen blueberries
  • 1/4  cup  apple juice
  • 1 teaspoon  cornstarch
  • 3/4 cup ground almonds
  • 3/4 cup brown rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1  cup  sugar
  • 1/2  cup  (1/4 lb.) cold butter, cut into chunks
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  teaspoon  grated lemon peel
  • 3/4  cup  plain yogurt (I used no fat plain)
  • 1  teaspoon  lemon extract
  • 2  large eggs
  • 6  ounces  cream cheese, at room temperature
  • 1  teaspoon  lemon juice
  • 1/2  cup  sliced almonds

 Preparation

1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.

2. In a bowl or food processor, mix flours and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.

3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 8-inch round cake pan with a removable rim.

4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, ~ 1 1/2 hrs. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.

Source: Allrecipes.com