Monday, October 31, 2011

A Weekend in Instagram

Since I had to work on Saturday, Friday was my first day of the weekend. Then my weekend took a hiatus until Sunday. I was excited Friday morning to realize that it was FINALLY hoodie weather!

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And so I rocked my hoodie ALL day! Ultimate comfort and softness. LOVE.

ALSO. Boots weather!

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I wore my hoodie and boots all the way to Chapel Hill to FINALLY get my hair cut. Yeah…it’s been since May. One of the perks of having a blog is that I can look back and figure that out. Last haircut post.

So two hours later I emerged:

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Three inches lighter! Phew. AND he blew my hair out which took over 30 minutes!! I don’t even blow dry my hair.

In the afternoon Parrish and I made our way over to my parent’s house where I got to spend quality time with my Mom while my Dad and P changed his brake pads. Saturday I worked all day, and then came home to a good…all be it sad…game.

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Clemson, Christmas Tree Candle, and Crispin. The undefeated streak is over.

Even though my tigers didn’t win…and I fell asleep during the fourth quarter….it was still a fun game to watch.

Sunday Parrish and I did something that we haven’t done in a LONG time. We spent the entire day together! Breakfast of gluten free waffles, lunch at Panera, shopping at Old Navy, and then to the movies to see In Time. (so-so)

Then we went to Lowe’s to buy a new door handle for our front door because it magically broke earlier that day. Once we were home in the afternoon, Parrish somehow talked me in to watching Paranormal Activity 1. SCARY!! SPOOKY!! He kept trying to talk me in to Paranormal Activity 2, but I was ready for a cat nap.

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Which actually just turned in to doing school work until 10pm.

So there you have it. My weekend in pictures.

Have you seen any of the Paranormal movies? What did you think? Should I let him talk me in to watching the second one?

Friday, October 28, 2011

Catching Up–Gluten Free Recipes

Not only am I thankful it’s Friday (TGIF!!), I’m thankful that I’m off of work today because I have  BIG ol’ day of catch up planned! School work, HAIR CUT, brake pads replaced – yep, it’s going to be an EXCITING day.

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However, I am planning on baking a pumpkin pie with a graham cracker crust…can you tell that I’m excited for Thanksgiving?! My plan is to try out all my recipes over the next few weeks, that way they’ll be ready in time for the big day!

So since I’m playing catch up today, you should too! Cause friends, these recipes are bangin’!

Gluten Free Pepperoni Pizza Puffs

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Gluten Free Cheesy Chicken Enchilada Pasta

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Gluten Free Zucchini Sticks with Bloomin’ Onion Dip

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Clemson is up against GT on Saturday at 8pm, so I’m planning to make these ^^^ to enjoy during the game. (Honestly I’m just looking for an excuse to make these again!)

Happy Weekend!!

Thursday, October 27, 2011

Gluten Free Brie Sliders

A few weeks ago I bought this HUGE hunk of brie. At the time I didn’t really have a plan for it, but it was half off at Harris Teeter and brie in the house is never a bad thing. So last night on the ride home I was thinking about Thanksgiving…of all things…and I had a bangin’ idea.

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Brie – Turkey - Cranberry Sliders

aka tiny bites of warm, gooey heaven

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I started by sautéing the slices of Against the Grain Gourmet gluten free baguette in one tbsp. of butter. Once the bread was warm and toasty, I covered each slice with cranberry sauce, smoked turkey, and then a slice of brie.

Popped into the oven on Broil until the brie is nice and oozy!

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And so teeny tiny. Here’s my pasty white hand for reference:

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I’m so glad that I tried this recipe before the actual Thanksgiving holiday gets here, because these little babies are going to be perfect with Turkey Day leftovers!

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YUM!

Wednesday, October 26, 2011

Gluten Free Chex Party Mix

As soon as I found the box of gluten free bagel chips at Earth Fare,

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I knew exactly what I was going to use them for!

Gluten Free Party Party Chex Mix

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When I make chex mix I actually DOUBLE the yummy sauce you coat the mix with because I just don’t feel like it’s strong enough. I like a lot of flava’! That’s where the extra party comes in!

Gluten Free Chex

4 cups Corn Chex cereal

4 cups Rice Chex cereal

1 cup mixed nuts

1 cup gluten free pretzels (I used Snyder’s)

1 1/2 cups gluten free bagel chips

The Sauce:

6 tablespoons butter or margarine

2 tablespoons gluten free Worcestershire sauce (I used Lea & Perrin’s)

1 1/2 teaspoons salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

If you double to sauce, you may want to cook for 1 hour and 15 minutes.

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Parrish has deemed this the most delicious Chex Mix ever…and the most addictive.

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I loved the way it made the kitchen smell too! Mmmmm

Happy Hump Day friends! I got my flu shot yesterday and now my arm kills!! Eep! I feel like I received a tetanus shot!

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Thanks so much for your sweet and commiserating comments on yesterday’s post! Here’s a funny question:

Anyone ever experience joint pain or soreness after getting glutened?

Tuesday, October 25, 2011

Gluten and Beer

So let’s talk about how I got glutened on Saturday. And yes Windows Live Writer, glutened is a word; maybe if you were gluten free then you would understand!

Saturday we went to a restaurant I’ve been to once before: Tobacco Road, to watch the Clemson vs UNC game. It’s a perfect spot for game watching if you’re ever in Durham. They have a billion TV’s and they keep the sound up!

Since they have Ace Pear Cider on tap, I ordered a glass and Parrish ordered some sort of beer. Here’s where it gets tricky.

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Which would you think is the cider?!

Other than thinking that one in front of you is the cider…I really thought the bubbles were very cider-y.

So I took a..

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and yeah…

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it was a beer. One GIANT swig and I knew. I literally almost spit it out.

Geez Louise! I was so mad. Gluten me from a fresh baguette…a platter of mozzarella sticks…a Hardee’s butter biscuit. But a swig of beer – NOT WORTH IT.

What was interesting though, is that I did not experience my typical symptoms of bloating and bathroom fireworks.

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Very different! Except for one symptom…

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but I promise it didn’t last too long! Winking smile

The nausea was the worst! I felt close to throwing up nearly all night, and the fatigue lasted for two days. Ugh.

Getting glutened sucks.

Monday, October 24, 2011

Weekend…What Weekend?

Man. That weekend flew by!

I woke up on Friday only to realize that even two cups of coffee are not enough to make these puffy eyes go away.

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Fall allergies are here in full effect!

On Saturday we spent the better part of the day cheering on my Tigers!

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and getting glutened by our waitress.*

*more on this another day

After the game I realized that all my hopes for enjoying the fall weather and spending time with my family were going to be thwarted…

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by the 250 page book I have to read and write a paper on by Wednesday. Oh Little Crow…

But there were highlights from my isolation, with my snuggly babies

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who are actually more of a cute distraction than a happy helper.

Another distraction came on Sunday after I went in to work for a few hours:

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Umm yeah. Gluten Free bagel chips spotted at Earth Fare and made possible by the $5 spot in my wallet. And yes, they are delicious. I see Chex Mix in my near future…like tomorrow!

So while I work today and finish this book…and paper…tomorrow, make pizza puffs. Take them fresh from the oven and dip them in sweet, spicy tomato sauce. And then we can talk about some Chex Mix.

Friday, October 21, 2011

A Fancy Fall Day

TGIF friends! I’m working all day today…literally 7 to 7…but I am off this weekend, and I’m looking forward to quality FALL time with my family!

What is FALL time you ask? Easy.

Football Watching (Go Tigers!)

Farmer’s Market Going

Mum Planting

Puppy Walking

Hiking

Happy Fall Day!

And to top it off on Sunday, I’m going to recreate this too delish to quit meal that Parrish and I enjoyed last year.

Fancy Stuffed Pumpkins with Everything Good; Enjoy!

Originally Posted Here

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Feeling Fancy?

A few weeks ago I was listening to Morning Edition on NPR I heard Dorie Greenspan describing a dish from her new cookbook Around My French Table. She calls it Pumpkin Stuffed with Everything Good and I think that it really describes the dish perfectly.

Basically you take a small pumpkin,

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or two, and clean it out,

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Then stuff it

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with a mixture made up of gluten free bread (I used Udi’s), heavy cream, cheese, bacon, and garlic. I omitted the nutmeg due to my own personal flavor palette, and I actually used half of the heavy cream it called for and substituted skim milk. It worked great! I also shredded the cheese instead of cubing, which I didn’t realize was a mistake until writing this post. It seemed fine, but I could see how cubing would be great too!

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And then you bake it slowly, until the pumpkin essentially bakes in to submission and the bubbly, cheesy stuffing browns and turns golden.

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You can read the full recipe here.

After you read it. Make it.

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It sounds fancy. Looks fancy. But it’s dangerously easy to make and INCREDIBLY delicious. The cooked pumpkin is incredibly creamy and nutty, with the saltiness of the bacon. Mmmm…

It may even be better than the brie stuffing I made a few years ago! Although…that brie stuffing is REALLY good.

But these pumpkins…

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Let’s just call it a tie :)

Thursday, October 20, 2011

Gluten Free Pepperoni Pizza Puffs

I know what you’re thinking: “Marlow, another recipe inspired from Pinterest?!”

No? Oh you’re thinking “Marlow, you prepared three fresh, new recipes for you and your hubby this week! You’re such an amazing wife.” Yep. Thanks guys! You’re right!

I was pretty sure I was going to tweak this recipe too much. Add to that the fact that I am a self declared Lazy Baker. But 30 minutes in the oven and poof:

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Out popped (almost typed pooped) Gluten Free Pepperoni Pizza Puffs and they looked and smelled heavenly!

Gluten Free Pepperoni Pizza Puffs inspired by Rachael Ray and Lick the Bowl Good

  • 1 1/2 cup gluten free all purpose flour (I used Gluten Free Pantry) 
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons Italian seasoning
  • 1 1/2 cup whole milk
  • 2 eggs, lightly beaten
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (I used flakes) 
  • 2 cups pepperoni (I bought sliced and then cut it into pieces; cubed is best) 
  • Dei Fratelli pizza sauce (It’s gluten free yo!)

Preheat the oven to 375 degrees. Grease a 12 cup muffin pan. In a large bowl, whisk together the gluten free flour, baking powder, Italian seasoning, and salt ; whisk in the milk and then the egg. Stir in the mozzarella, Parmesan and pepperoni; combine well.  Let the dough stand for 10 minutes.

Stir the batter one last time and then divide among the muffin cups. Bake until puffed and golden, 25 to 30 minutes. Heat your pizza sauce either in the microwave or stove top and serve!

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SO GOOD!

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Dip in the pizza sauce and enjoy!

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And yep, you guessed it. They heat up for lunch the next day beautifully!

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I am SERIOUSLY loving the conversation on Gluten Hates Me facebook page!

Does peanut butter make you burp? Answer here!

Wednesday, October 19, 2011

Gluten Free Cheesy Chicken Enchilada Pasta

(Say that three times fast) Winking smile

Another recipe inspired by Pinterest! In fact, three of our meals this week were inspired by other recipes, that were thankfully not too hard to recreate gluten free.

I did have to adjust this recipe quite a bit more, because it was pretty hard to find gluten free enchilada sauces. I ended up using one red enchilada sauce, and two other sauces that weren’t actually enchilada but included green chilies. I crossed my fingers the sauce would still thicken, and it did! Phew!

So aside from the little bit of unknown, this recipe was a cinch, and also, Parrish’s brand new favorite meal: Cheesy Chicken Enchilada Pasta

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Recipe adapted from Pearls, Handcuffs, and Happy Hour

*****

2-3 chicken breasts, cooked & shredded (I used rotisserie chicken)

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 – 4oz. can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 pouches Frontera Key Lime Cilantro Skillet sauce

1 pouch Frontera Red Chile Enchilada sauce

2 cups shredded cheese (I used Mexican Cheese Blend)

1 cup 0% fat Greek Yogurt

Gluten Free pasta (I used Quinoa)

Toppings:

Avocado

Green Onions

 

Start cooking your pasta – go by the directions on the box.

Heat your olive oil in a medium skillet over medium heat; once heated toss in your diced onion and cook for 3 minutes. Then toss in your diced pepper and minced garlic; stir to combine and cook for another 5 minutes.

Add cooked chicken, green chiles, cumin, chili powder, salt, & all three Frontera pouches (enchilada sauce and 2 key lime sauces). Simmer for about 8-10 minutes.

Turn the heat to low and stir in the cheese until it is melted through. Be sure you’re sauce is no longer simmering or boiling, and then slowly add in your Greek Yogurt. Be sure not to let the sauce simmer with the yogurt, or it will curdle. (Blech!)

Hopefully your noodles are finished at this point. Drain and then mix with the sauce. Top with whatever toppings you like! We chose avocado and green onion.

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I was able to stick to one serving…but it was hard! It’s a little bit spicy, a little cheesy, creamy, and SO comforting!

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Plus we had some of the sauce leftover, and it made a great chip dip!

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Tomorrow I have a recipe for gluten free PIZZA popovers!! I was once again crossing my fingers last night, but THANKFULLY they worked! I can’t wait to have them for lunch again today!

Tuesday, October 18, 2011

Gluten Free Zucchini Fries with Bloomin’ Dip

I think it’s fair to say that by now, we all know how much I love Pinterest!

Source

I love pinning items I find online so that I can revisit them later. BUT what I love the most, is looking through the pins of other folks! I’m always amazed by all the super cool things people have pinned!

DIY

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Fashion Inspiration

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Dreamboat Kitchens

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So on Sunday when I was planning our meals for the week, I decided to turn to my helpful friend….Pinterest, for some meal inspiration. And so this pin:

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became part of my supper:

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Baked Zucchini Fries – reworked to be gluten free and just a bit healthier!

adapted from King Arthur Flour recipe here

I followed the recipe to a ‘T’ except for four changes:

  1. I let my zucchini sit in salt for two hours
  2. I used Kinnikinnick gluten free panko breadcrumbs
  3. I used Greek Yogurt in the dip instead of mayonnaise (Surprised?)

And the fourth, BIGGEST change and BEST idea:

4. I didn’t use a baking sheet with parchment. I cooked it on the baking sheet/cooling rack hybrid, that way I didn’t have to flip these babies half way through! I also gave the sticks a quick spritz of cooking oil once I had them laid out on the hybrid. I find that a tiny bit of oil helps the panko crisp a bit better.

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And the bloomin’ onion dip? SO GOOD! And I felt so much better about eating it since I made it with Greek Yogurt. I even slathered it on a sandwich yesterday. MMmmmmm.

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I will definitely be making these this weekend for the Clemson – UNC game! Although with Parrish around, I may have to make a double batch!