Friday, October 24, 2014

Brussels Sprouts and Bacon

Brussels Sprouts and Bacon:

I love cooking Brussels Sprouts this way,, they are my Husbands favorite.

Normally I buy a package of Fresh Brussels Sprouts in the produce department.
The day before I made this video I was asking my Husband how do Brussels Sprouts grow and he told me on a stalk.

I went to Trader Joe's the next day and was so excited to see my first Brussels Sprout Stalk. Of course I had to buy it and was looking forward to surprising my Husband with his favorite Brussels Sprout dish.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

Preparing the Brussel Sprouts:

If you happen to find the Brussel Sprouts on the stalk. Simply snap them of the stem with your fingers.

If you find them fresh in a container or on the stalk,  remove the out side tough leaves. Also remove any that are discolored. Cut a bit of the stalk off the bottom of each Brussel Sprout. I did not rinse them as they were clean. I have read that some people do rinse them and towel dry them and other said you don't have to rinse them. Personal preference.

In a non-stick Skillet cook:
4-5 Piece of Bacon until crispy
Drain on a paper towel.
When cooled crumble the bacon.

Save about 2-3 TBL. Bacon in the Skillet (I cooked a few extra piece for a snack who can resist..LOL)
If you have extra Bacon fat pour into a cup and save for later.

Carefully pour the Brussel Sprouts into the bacon fat.. you do not want to pour them fast otherwise you may get slashed with Bacon Fat. Cook on Medium High.

Sprinkle on Freshly Ground Black Pepper. I do not add salt because the Bacon has enough salt.

Cook the Brussel Sprouts tossing around for 10 minutes.
To help them get tender cover the pan and cook for 10 more minutes.
Checking after 5 minutes and giving them a toss. If the pan is dry of bacon fat add a little bit more.
If you do not have any more bacon fat add 1-2 TBL water.. do not add to much water.. just enough to keep them from sticking. You want to keep the Bacon flavor.
After 10 minutes remove the cover and cook until done.  If needed add a bit of the reserved Bacon Fat. Mine took an extra 5 minutes. Take a sharp knife and insert into the center.. they should be tender,,, but not mushy.

Sprinkle on the Crumbled Bacon and serve!!

Print Friendly and PDF

Wednesday, October 22, 2014

Chocolate ~ Chocolate Chip Ricotta Muffins ~ Gluten Free

Chocolate ~ Chocolate Chip Ricotta Muffins ~ Gluten Free:
These muffins are super easy to make and are bursting with Chocolate flavor.
They are very moist and stay fresh for several days. They also freeze well.

Chocolate ~ Chocolate Chip Ricotta Muffins ~ Gluten Free:

In a large bowl whisk together:
2-1/3 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xantham Gum
1 Cup Sugar
1/3 Cup Unsweetened Cocoa
2 tsp. Baking Powder
½ tsp. Salt

Using a wooden spoon or a rubber spatula add:
1 Cup Semisweet Chocolate Chips; mixing it in.

In a Medium bowl whisk together:
1 Cup Ricotta Cheese
2 Eggs, slightly beaten ~  giving it a good mix

Add and Whisk in:
1-1/3 Cups Milk
1 tsp. Vanilla Extract
1/3 Cup Vegetable Oil

Combine all the liquid ingredients in with the dry ingredients using a rubber spatula.  You do not want to over beat the batter.

Spray Muffin tins with Cooking Spray.
Using an ice cream scoop evenly measure out the Muffins.
You will get 17-18 Muffins.

Bake in a Preheated 350* Oven
For 22-25 Minutes or until done.
I use a digital Thermometer inserted into the center. When it reaches an internal temperature of 205* your muffins are done.

Cool for just a couple of minutes then remove the Muffin and cool on a wire rack.

The Muffins can be served just as they are or after they are completely cooled Dust them with Powered Sugar.



You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

Print Friendly and PDF

Saturday, October 11, 2014

Spinach Ricotta Bites ~ Gluten Free ~ Grain Free

Spinach Ricotta Bites:
I recently went through my old recipe index box and found this recipe that I have not made in ages. I totally forgot that this recipe is naturally Gluten Free, Grain Free and Low in Carbs. This makes a great side dish, appetizer or snack.

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

Spinach Ricotta Bites:

In a medium skillet:
Melt 2 TBL. Unsalted Butter over medium heat
1 Small Chopped/Minced Onion.
Cook the Onions until tender, do not brown the onion.
Minced Garlic to Taste and cook 1 minute.
Remove the Skillet from the heat and cool for 10 minutes.

In a Medium bowl Whisk together:
2 Large Eggs
Stir in:
1 Cup Ricotta Cheese
½ Cup Mozzarella Cheese, shredded
½ Cup Parmigiano-Reggiano Cheese, Shredded

Defrost 1-10 0z. package of Frozen Chopped Spinach
Drain well,, I squeeze the Spinach between Paper towels; trying to get out as much liquid as possible.

Add the Spinach; crumbling it into small piece
Sprinkle on a little salt.
To the Egg and Cheese Mixture and mix together.

After the Onion mixture has cooled add to the entire mixture and mix well.

Preheat the oven to 350*

Spray a mini muffin tin with cooking spray.

Using a Cookie Scoop evenly measure out the Batter. These do no rise like a muffin so fill
the tins to the top.

I got 20 Bites.

Bake for 25-30 minutes or until golden and a knife inserted into the center comes out clean.
Remove to a wire rack.


Print Friendly and PDF

Friday, October 3, 2014

Shrimp and Scallop Scampi served over Squashetti ~ Gluten Free

Full Video Link for Squashetti:  

Summer Squash Spaghetti – Pasta ~ AKA: Squashetti

Wash, Clean and Dry
3 Medium Summer Squash
Place on a cutting board
Using a Julienne Peeler.. Julienne peel the Summer Squash  until you reach the seeds, turn the Summer Squash and continue until only the seed core is left. You can save the core for another recipe or place in a compose pile.
Place the Julienne Strips into a Colander. Sprinkle with a little bit of Salt and toss so the salt gets evenly distributed.  You can leave the Colander in the Sink or place in a pan, I was curious how much water came out. The Salt helps the Summer Squash sweat off the excess moisture. I let the Summer Squash drain for 30 Minutes. Rinse the Summer Squash well with cold water to remove the salt,  then place of a Kitchen Cloth. Blot dry gently with a second towel. You want to remove as much water as possible.

In a Skillet heat to medium and add 2-3 TBL Extra Virgin Olive Oil. Add more Oil if necessary.
Add Minced Garlic and Red Pepper Flakes (Optional) to taste. Cook for about 1 minute. Do not over cook otherwise the Garlic will get bitter.
Add all the Squash and mix in with the Oil and Garlic. Turn to Medium High heat.
I added Parsley Flakes for Color, Salt, Fresh Ground Pepper and Onion Powder to taste.

If you'd like it very Crispy cook for 1-2 Minutes
If you'd like it Al Dente then cook for 3 to 3-1/2 Minutes
If you'd like it softer then cook to your desired texture. Keep an eye on it so it doesn't get mushy.

Remove from the pan and place in a large serving bowl.

Serve on your Plate and top with The Shrimp and Scallop Scampi.

Scampi Recipe:

Shrimp and Scallop Scampi:
Wash and Clean:
1 # Sea Scallops
1 # Shrimps – I used 31-40 Count - Removing the Tails/Shell
Place on plates lined with Paper Towel! Dry the tops of the Shrimp and Scallops as well.
Sprinkle with Salt and Pepper.

In a large Non-Stick skillet:
Coat with Extra Virgin Olive Oil and heat to a medium high Temperature
Add the Scallops and  sprinkle the second side lightly with more Salt and Pepper
Let cook for about 2-3 Minutes per-side to get some nice Caramelization  before you turn them over.
Do not over cook.
Remove the Scallops to a clean Platter.

Using the Same Skillet add more Extra Virgin Olive Oil and heat to medium high Temperature
Add the Shrimp and cook until they turn Pink
They only take a few minutes to cook. Do not over cook.
Remove the Shrimps to a clean Platter.

Using the Same Skillet add a Little bit of Extra Virgin Olive Oil heating to medium.
Add lots of Garlic minced or chopped (To your Taste) Cook for 1-2 Minutes,, do not over cook otherwise the Garlic will turn bitter.

De-glaze the Pan with:
1 Cup Chardonnay - or any other White Wine of your choice.
Cook until half the wine has reduced.
Add 1 Stick of Butter and melt.
Add the Shrimp and Scallops. Garish with Parsley (Fresh or Dried) Cook for about a minute.

Some people like to squeeze a fresh Lemon in with the Butter Sauce. I do use Lemon but if you like it then add.

In the mean time bring a large pot of water to a boil.. salt and add Gluten Free Fettuccine.
I used homemade Gluten Free Pasta you can use store bought. Do not over cook the Pasta. Strain and lightly coat with Extra Virgin Olive Oil.

Serve the Shrimp and Scallop Scampi on top the the Gluten Free Fettuccine or Squashetti.

We sprinkle the Scampi with Fresh Parmigiano Reggiano and Pecorino Romano Cheese.

Print Friendly and PDF