Category Archives: Uncategorized

July 9, 2013 · 6:48 pm

Pineapple Grilled Chicken

Oh I don’t know how summer has gotten away from me already!  We have had a heat wave in Boston, which makes me not want to heat up the stove.  Well hello there, grill!  I made some grilled chicken this week that was perfect for summer… it has a fruit juice base which makes for great flavor.  Hope you enjoy it!

Pineapple Grilled Chicken

Pieces:

  1. one cup pineapple juice
  2. one half cup raspberry vinegar
  3. 2 tbsp. olive oil
  4. 2 tsp. chopped garlic
  5. one quarter cup chopped green onion
  6. 2 tsp. chili powder
  7. salt and pepper to taste
  8. 2-3 chicken breasts

 

Process:

  1. Combine all ingredients in a large plastic bag or bowl and mix well.
  2. Add 2-3 chicken breasts and marinate about 3-5 hours.  Turn to ensure that all surfaces of chicken are covered.
  3. Grill on medium heat about 15 minutes, until chicken is cooked through.
  4. Serve hot.

marinated grill chicken

 

 

Happy Allergy Free Eating!

 

 

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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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May 9, 2013 · 8:11 pm

Mexican Chicken Casserole

I love Mexican Food, but often find that store bought corn tortillas often fall apart.  So, I tried to make a Mexican Chicken Casserole that I could have for dinner that didn’t need a corn tortilla.  I like the base that I created, but would definitely change a few things next time I make it.  Next time, I would add a little cilantro, salsa, and sliced avocado.  Then I think this recipe would really pop.  But here is take one…

Mexican Chicken Casserole Take One

Pieces:

  1. one pound chicken tenderloins
  2. one can diced tomatoes with green chilis
  3. one packet taco seasoning
  4. one can pinto beans, drained
  5. 2 cups frozen corn
  6. juice of one lime
  7. 1 cup white rice, cooked to package directions

 

Process:

  1. In the slow cooker, add the chicken tenderloins, diced tomatoes, and half of the taco seasoning.
  2. Cook on high for 3 hours.
  3. When the chicken is cooked through, use two forks to shred the chicken.
  4. Cook the rice to package directions.
  5. When the rice is just about done cooking, add the rest of the taco seasoning to it.
  6. While the rice is cooking, combine the drained beans, corn, and lime juice in a pan.  Saute on medium heat until beans and corn are hot.
  7. In a casserole dish, layer the rice, chicken mixture, and beans and corn on top.  Bake at 350 degrees for 15-20 minutes.
  8. Serve hot, and top with cheese if desired.

mexi casseroleHappy Allergy Free Eating!

 

 

 

 

 

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May 7, 2013 · 8:11 pm

BBLT Salad

I recently discovered a turkey bacon at Whole Foods that has 35 calories a slice, and has no nitrates or hormones… and it is nice and thick!  So I had to figure out how to use this great find in my lunches last week.  So here goes the Bean, Bacon, Lettuce, and Tomato Salad!  This recipe is enough to make a few salads.

Bean, Bacon, Lettuce, and Tomato Salad

Pieces:

  1. salad lettuce (about half a bag, washed)
  2. 2 cups cherry tomatoes
  3. 5-6 slices turkey bacon
  4. one can white beans, drained
  5. one half cup crumbled blue cheese (optional)
  6. 1 tbsp. herbed mayo (or substitute)
  7. 1 tbsp. olive oil
  8. 2 tbsp. white vinegar
  9. 1 tsp. garlic salt
  10. 2 tsp. lemon pepper
  11. 1 tsp. chili powder

 

Process:

  1. Slice the bacon into small pieces and sauté in a large skillet over medium heat, until desired crispiness.
  2. Drain the white beans.
  3. In a large bowl, plate 2 handfuls salad lettuce and add a handful of cherry tomatoes, about a quarter cup sauted bacon, two teaspoons crumbled blue cheese, and a quarter cup drained white beans.
  4. In a salad dressing shaker, combine and shake the mayo, olive oil, white vinegar, garlic salt, lemon pepper, and chili powder.
  5. Top salad with dressing and enjoy!

bblt saladHappy Allergy Free Eating!

 

 

 

 

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April 30, 2013 · 7:59 pm

Gluten Free Pizza!

One of the things I miss the most is pizza.  It is tough to find really good gluten free substitutes for pizza, and when you do, they are super expensive.  I wanted to try making a gluten free pizza at home, but have never made dough or bread before.  Lucky for me, after just a little searching, I found Namaste Foods gluten free dough!

pizza crustIt was $6.99 and makes two crusts!  Perfect and cost effective.  The directions are also very easy… just add oil and water, spread on a cookie sheet, bake, then add your favorite toppings and bake again!  I was so happy with this!

I followed the directions, which were easy and realistic, and then made my favorite kind of pizza… BBQ chicken.  I cut chicken tenders into bite sized pieces and sautéd them with some BBQ sauce until cooked through.  Then on the pizza crust, I put a layer of BBQ sauce, the chicken, some red and yellow peppers, red onion, a little mozzarella (I was willing to take the risk and reactions for my favorite pizza!) and some banana peppers.  Sweet and Spicy BBQ Chicken Pizza!  And ta da……

bbq pizza

My favorite pizza made at home and cost effective!  I think this is my new favorite weekend meal 🙂

Happy Allergy Free Eating!

 

 

 

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April 28, 2013 · 6:37 pm

Chicken with Bacon and Honey Caramelized Onions

Oh what a treat this meal was!  I was dreaming of a sweet and salty chicken dish, and this came together in my mind.  I bought good quality turkey bacon which came in thick slices and made the dish that much more hearty.  Hope you enjoyed it as much as I did.

Chicken with Bacon and Honey Caramelized Onions

Pieces:

  1. 4 slices good quality turkey bacon
  2. 2 chicken breasts
  3. 1 tsp. pepper
  4. 1 tsp. garlic salt
  5. one half of an onion, sliced into thin rounds
  6. 1 tbsp. olive oil
  7. pinch of regular salt
  8. 2 tbsp. water
  9. 2 tbsp. honey

 

Process:

  1. Season the chicken breasts with pepper and garlic salt.
  2. Wrap two pieces of turkey bacon around each chicken breast.
  3. Bake at 375 degrees about 30 minutes, until chicken cooked through.
  4. While the chicken is baking, caramelize the onions.  Put the olive oil in a sauté pan and heat on medium for 1 minute.
  5. Add the onion rounds and sauté for 2 minutes.
  6. Add the 2 tbsp. water and honey to the onions and cover.  Let simmer of medium-low heat, periodically stirring.
  7. Simmer onions for about 15-20 minutes, until soft and brown (caramelized).
  8. Place caramelized onions on top of cooked chicken and serve hot!

bacon onion chicken

Happy allergy free eating!

 

 

 

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