Monthly Archives: June 2013

June 16, 2013 · 6:33 pm

BBQ Smashed Potatoes

Summer.  Grilling.  BBQ.  Some of my favorite things!  I would probably say that BBQ sauce is my favorite condiment… I even choose BBQ sauce over ketchup for my French fries.  Here is an easy and different mashed potato side dish to complement any grilled summer meal!

BBQ Smashed Potatoes

Pieces:

  1. 8-10 small red potatoes
  2. one quarter of a red onion, diced
  3. salt and pepper to season
  4. 1 tsp. smoked paprika
  5. 2 tbsp. honey
  6. one half cup of your favorite gluten free BBQ sauce

Process:

  1. Wash and dice the potatoes into 1 inch cubes.
  2. Steam the potatoes just until fork tender, do not overcook.
  3. Let the potatoes cool.  Season with salt and pepper.
  4. Place the potatoes into a casserole dish, and smash the potatoes roughly.  Don’t mash until smooth; leave some texture.
  5. Season the potatoes with smoked paprika.
  6. Dice the onion and sprinkle on top.
  7. Drizzle the honey over the potato and onion mix.
  8. Pour the BBQ sauce on top.
  9. Bake at 350 degrees for about 20 minutes.
  10. Serve hot!

BBQ smashed tatoesHappy Allergy Free Eating!

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June 13, 2013 · 6:25 pm

Key Lime Cocktail

I enjoy sweets.  Big sweet tooth here.  But, being allergic to gluten, I have to get creative about making and enjoying dessert.  One of my favorite desserts is Key Lime Pie.  I have yet to make a gluten and dairy free Key Lime Pie, but figured out how to get my favorite dessert into a glass!  Delicious and perfect for summer.

Key Lime Cocktail

In a glass, combine:

  • 2 shots whipped cream vodka (or vanilla vodka or cake vodka)
  • 2 shots pineapple juice
  • 1 tbsp. lime juice
  • fill the rest up with (key) lime seltzer (I found key lime seltzer at Stop N Shop)
  • add a lime slice for garnish

Serve.  Repeat.  Enjoy.

 

key lime cocktailHappy Allergy Free Drinking!

 

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June 6, 2013 · 6:15 pm

Shredded Potato Oh My Goodness

My mother learned this recipe from my Nana and these potato pancakes have marked many of my dinners growing up.  They are easy to make, delicious, and go with practically any meal.  For breakfast with a side of bacon.  For dinner topped with sour cream and chives.  Alongside a burger topped with ketchup.  I actually can’t believe I haven’t posted them yet!  To make them even heartier for dinner, you can add shredded zucchini or carrots.

Shredded Potato Oh My Goodness

Pieces:

  1. 4 large white potatoes
  2. 1 yellow onion
  3. 1 beaten egg
  4. 2 tbsp. gluten free flour
  5. salt and pepper to taste
  6. 2-4 tbsp. olive oil for frying

Process:

  1. Peel the potatoes.
  2. Grate the potatoes and onion into a large bowl (you can use a large cheese grater).
  3. Squeeze the potatoes and onions with paper towels until dry.  This step is critical!
  4. Add the beaten egg, gluten free flour, salt and pepper. Mix all together.
  5. Over medium heat and 1-2 tbsp. olive oil, add the mixture in quarter cup clumps and flatten with a spatula to make pancakes.
  6. Fry the pancakes on each side until golden brown.
  7. Enjoy with any meal!

platski

 

Happy Allergy Free Eating!

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June 4, 2013 · 6:13 pm

Tato n’ Bacon Bites

Over a very hot summer weekend, a few friends and I got together to hang out, enjoy some (gluten free for me) beer, and just enjoy the start to summer.  I found a recipe for these bacon wrapped potato bites and knew they were perfect for a crowd.  I followed this recipe pretty closely, but did make one change in the dip.  The recipe calls for sour cream swirled with hot sauce.  Instead, I made a dip for the Tato n’ Bacon Bites that had sour cream, blue cheese dressing, and buffalo sauce in it.  Talk about a party pleaser!  I will definitely make these again.  Note:  the dip DOES have dairy in it.

Tato n’ Bacon Bites based on a recipe by TheKitchn

Pieces:

  1. one pound small red potatoes, cut into halves or quarters (so they are bite sized)
  2. salt and pepper to season
  3. one tsp. freshly chopped rosemary (finely chopped)
  4. one pound bacon, each piece cut into thirds
  5. toothpicks
  6. 3 tbsp. sour cream
  7. one half cup lite blue cheese dressing
  8. one quarter cup buffalo sauce

Process:

  1. Cut the potatoes so that they are bite sized.
  2. In a large saucepan, add the potatoes and enough water to cover them.
  3. Cover the saucepan and bring to a boil.  Boil the potatoes for about 5 minutes, just until barely fork tender.
  4. Drain the potatoes and let cool.
  5. Toss with salt, pepper, and rosemary.
  6. Wrap each potato bite with a one third piece of bacon and secure with a toothpick.
  7. Bake the bites at 400 degrees about 25-30 minutes, until bacon starts to crisp.
  8. While they are baking, mix together the sour cream, blue cheese dressing, and buffalo sauce.
  9. Serve hot, and dip in that buffalo goodness!

bacon tato bites

 

Happy Allergy Free Eating!

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June 2, 2013 · 6:13 pm

Roasted Tomato Soup

Hello again!  I haven’t posted in a while, but am back, ready for summer, and still in the kitchen!

My mom recently made this Roasted Tomato Soup recipe for me when I was under the weather, and it is delicious.  It comes from Tyler Florence, and is made from actual tomatoes.  Definitely one of my favorites.  All my mom did differently was make it gluten and dairy free!

Roasted Tomato Soup based on a recipe by Tyler Florence

Pieces:

  1. 2.5 pounds fresh tomatoes (a variety- heirloom, roma, grape)
  2. 6 cloves garlic, peeled
  3. 2 small yellow onions, sliced
  4. one half cup olive oil
  5. 1 quart chicken stock (gluten free)
  6. 2 bay leaves
  7. 4 tbsp. (vegan) butter
  8. three quarters of a cup coconut creamer
  9. one half cup freshly chopped basil leaves
  10. salt and pepper to season

Process:

  1. Preheat oven to 450 degrees.
  2. Wash, core, and cut tomatoes into halves.
  3. Put the cut tomatoes, garlic, and onions on a baking tray.
  4. Drizzle with olive oil and salt and pepper.
  5. Roast for 45 minutes.
  6. Remove the tomatoes, garlic, and onions from the oven and put into a large stock pot.
  7. Add the chicken stock, bay leaves, and butter.
  8. Bring to a boil, reduce heat, and let simmer for 15-20 minutes.
  9. Using an immersion blender, puree the soup until smooth.
  10. Return soup to low heat and add the coconut creamer.
  11. Season with salt and pepper to taste.
  12. Serve hot and garnish with fresh basil.

tomato soup

Happy Allergy Free Eating!

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