Thursday, August 30, 2012

Gluten Free Baked Creamed Corn With Green Bell Peppers + Green Chiles

I'm always looking for a new side dish that's as easy to put together, as it is delicious!
I also go a little ga-ga over any recipe that has corn in it.

Perhaps that's why I chose to make this:

Sweet Baked Creamed Corn with Green Bell Peppers + Green Chiles

Yes, I like corn. I like starch too. And yes, I know corn is not the best choice when it comes to vegetables. You know what though? This recipe has green bell peppers and chiles too, so I'd say that ups the ante when it comes to nutritional value, eh?

Are you following my logic? ;)

And makes me happy because I can eat it without worry. That's always a good enough reason in my book!

I should also point out that after making this recipe for first time (which was last week), my husband has already requested it again.

Translation: This dish is a keeper! Now hurry off and go make it! ;)


This recipe was inspired by Ree Drummond's lastest recipe posted in The Food Network Magazine. You all know how much I like Ree. She's pretty much amazing. She has 4 kids, manages to help run an entire ranch and makes sure dinner (and every other meal for that matter) is on the table on time.

Hmmm. I have one child and I have no ranch. Yet, I still struggle with getting the dinner on the table before 7:30. What does she know that I don't? Tell me your secrets, Ree.

How have I gone on talking about ranches and Ree this for so long?

Please excuse my tangent.

Back to my recipe...
The original recipe has red bell peppers + jalepenos. But I didn't have that in my panty or fridge. So, I improvised and made a few minor changes. I also added onions for good measure + I cut the recipe half, since I only have 3 people in my family.

Though truly, I shouldn't have cut it in half. This I now realize. We devoured it ALL and barely had enough leftovers for lunch the next day.


To make this recipe yourself, first start by throwing all of your ingredients into a bowl. Yep, it's that easy. 

You'll need:

1 can (4.5 oz) of chopped + peeled green chiles. 

 1/2 stick of butter - cut into tablespoons

 1 diced onion + 1 diced green bell pepper

 1/2 cup of heavy cream

 Here's all the ingredients in the bowl

Except for these. Don't forget your salt + pepper

Mix it all together, throw it in a small baking dish + bake! 

Serve + Enjoy! 

Happy Thursday + Happy GF Eating! See you tomorrow! 

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Wednesday, August 29, 2012

Snacky Snack: For The Love of Bananas, Peanut Butter + My Little C

Ok, so here's the thing -- This isn't about my love for bananas. I don't actually like them.

This is a short little post about Chloe's love for them. And her obsession with peanut butter, which just so happens to be one of my all-time favorites as well.

And remember how I said Chloe would show you the way regarding your GF eating kids? The added bonus on this quick treat is that she may have given you a snack idea for yourself as well. :)

This snacky snack is simple because it requires NO recipe and only 2 ingredients -- peanut butter + bananas.

Any peanut butter should do. I've yet to hear of a PB that wasn't GF!

How's that for abbreviations? ;)

Enjoy + Happy GF Snacking! 

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Monday, August 27, 2012

Gluten Free FAQ - Video

For those of you who have emailed me (or have 'lurked' around my site and not said hello yet) + are hoping to find out more information about eating Gluten Free, I found a great video to help!

This video does a fantastic job of breaking it all down to the basics, in an easy way for everyone to understand. It also covers the health benefits of eating Gluten Free, as well as important information pertaining to why it's necessary for people with a wheat intolerance like myself to remain on a Gluten Free diet.

Enjoy + Happy GF Eating!

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Snacky Snack: Ants On A Log

Here's a quick snack idea that's great for kids + adults too! 

Ants On A Log is easy to make -- just throw some peanut butter onto some celery + top it with some raisins. It has a nice sweet after taste + is as healthy as it is delicious! 

For kids, it's something fun they can make with you. And for adults? It's a nice way to quiet your sweet tooth or a case of the late night munchies! :)

Enjoy + Happy GF Snacking! 
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Saturday, August 25, 2012

Gluten Free Saturday Street Tacos

When Saturday rolls around, all I want to do is throw together a simple + easy dish. Don't you?

A dish that doesn't require a lot of prep or a lot of my time, but that also "hits the spot" and tastes delicious.

Stanton and I are suckers for tacos + Mexican food. We must make tacos at least once a week...usually on a Saturday when we are both relaxing outdoors with Chloe + enjoying some family time together. It probably doesn't hurt either that Mexican food is generally Gluten Free.

Except burritos. I still miss burritos. I have YET to find a great GF tortilla that I can rave about or make myself that's big enough to make a burrito. So that means, for the time being, I'll have to go without them. All the choices available just taste...Bad. Bad with a capital "B".

In other words, Burrito sized tortillas shouldn't be on your shopping list. Don't buy them.

Anyway...I digress. See how I get carried away with all this GF talk? ;)

Back to taco talk... 

Tacos are fun too, in that you can constantly change + get creative with how you'd like to fill them. You can make them with just about any meat -- chicken, carne asada, ground beef, fish, shrimp...the possibilities are endless!

Often times, like today, we choose to make carne asada tacos. They're our favorite!


To make our Saturday Street Tacos, start by adding your piece of flank steak to a Large Ziploc Bag. (We prefer to trim the meat later after it's cooked, but if you'd like, you can trim off the excess fat before doing this).

Add about 6 tablespoons of Olive Oil + about 3 tablespoons of Garlic Salt to the bag.

Remove the excess air from the bag + seal it shut.

Begin massaging the meat + the seasonings together in a "Shake 'n Bake" fashion. (Please tell me you all know what I'm referring to or I must be older than I realize. Ha!)

Shake it around +  make sure all the meat is coated. Set it aside.

Time To Prep The Onions...
Take 1 large onion + cut it like you're making onion rings.

Then place the onion "rings" onto a large piece of foil. We're going to make a little foil pack to place on the grill and make these nice and caramelized and yummy!

Spray the onion rings with a little Olive Oil.

And lightly sprinkle them with some Paprika + Mrs. Dash.

Seal up the foil pack + set aside. 

Time For Some Corn...
We also chose to add some corn to our list of things to grill. You can add this onto the tacos themselves OR you can add it as a side dish. There is nothing fancy that we do with the corn. We literally just throw it onto the grill, cook it, and remove it from the cob with this handy, dandy Corn Zipper

It's one of the coolest kitchen tools...ever! We use it all the time! 

Prepping The Tortillas...
Grab a big stack of tortillas (2 tortillas per taco x the amount of people eating) and run them very quickly over some water. 

Place them on a small plate, cover them with a paper towel + place them in the oven for 20-25 seconds. You are just getting them moist before you place them on the grill with all the other goodies we're prepping. :) 

Set them aside. 

It's Grill Time!
Toss your meat, corn, onion "pack" + tortillas onto the grill. There's nothing fancy to it. 

If you don't have an outdoor grill, we also have an indoor one we use or you could cook this up on your stovetop. Whatever it easiest for you! 

Cook Times...
Corn -- About 10 minutes. Turn a few times until it starts getting bright + you notice the charred grill marks appearing on them.

Tortillas -- A minute or two. Grill each side and remove.

Onion Foil Pack -- About 15 minutes or until the onions look caramelized. Don't overcook or they will burn. You can check on them by opening the pack to check. 

Flank Steak -- About 18 to 20 minutes. Only turn once (or as few times as possible). Cook on one side for 9 - 10 minutes, flip + repeat. Cook time will vary depending on the size of the steak. We also like our steak for tacos well done. 

Cut the steak in strips against the grain.

Then dice into smaller pieces + add to a bowl with the onions that have also been diced. 

Time To Assemble The Tacos...
Assemble the tacos by placing the meat, onions, salsa and your favorite cheese. You could also add the corn to the tacos or have a side dish + top with some homemade guacamole

We chose Feta Cheese today. You can use whatever type of cheese is your favorite. :)

Add some salsa (I used La Victoria -- it says GF right on the back) or a dash of tapatio for an extra *kick* and you're good to go! 

Serve + Enjoy! :)

Have A "Fiesta Day" Any Day, With GF Saturday Street Tacos! Happy GF Eating! 
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Good Morning Everyone!

I wanted to check-in this morning and remind everyone that I am on Instagram! My username is House054.

Don't know what Instagram is?
Instagram is an app that you can download for your smart phone. It's similar to Facebook (and actually has been owned by Facebook since April 2012) but with just picture sharing capabilities and basic commenting.

I have to admit, I'm quite addicted to it.

There is also such a thing as a Webstagram (click on the little camera button in the right hand corner of my site to view it) where you can access your own Instagram online.

I post pictures to my Instagram several times a day. I'll post reminders about new recipes being posted, pictures of my family + I together, as well as quick little *tips* that I might not always share on this site about GF eating or new products I find.

Did you make one of my recipes? 
Post it to your Instagram + write @MrsHarstfield in your comment below it. This way you can share it with me!

I'd love to see how your dishes turn out! Some of you have already begun sharing with me what you've made from the site + it's so exciting! :) This is also a great way for all of you followers out there to connect!

Share in the love...Share in my Instagram obsession (HA!)...and share all things GF! :)

Have a great weekend everyone! I'll be back later today with a brand new recipe!

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Friday, August 24, 2012

Gluten Free Lasagna Rolls

I've got a great dinner recipe for you today -- Gluten Free Lasagna Rolls. It's adapted from the one of Giada de Laurentiis's recipes from The Food Network.

I take zero credit in the creation of this recipe, other than showing you how simple it is to swap two single ingredients (the noodles + flour, of course) and turn it Gluten Free!

Two swaps. That's it!

Perhaps Gluten Free eating isn't as difficult as you originally thought. One swap, here or there. Not too bad, eh? :)

I'm not into re-creating the wheel, but rather showing how the "wheel", so to speak, can work for you. I'm trying to show you how you can take just about any recipe + make it Gluten Free.

Before we begin...Here's A Cooking GF Lasagna Noodles Tip...
Gluten Free Lasagna Noodles do cook much differently than their wheat based counterpart. They seem to break apart easier, because they are made from rice, therefore I try my best not to cook them more than say 6 minutes...or just to the point where they are getting soft and I can roll them, but not SO soft to the point where if I pull them out of the boiling pot, they are breaking apart into a million pieces.

Just keep that in mind. :)

One More Tip on Cooking Pasta...
Always salt your water (add maybe a tablespoon) + add about a tablespoon or two of Olive Oil as well. Your salted water should taste like the ocean, just before you add your pasta into it. ;)


To Make Gluten Free Lasagna Rolls, you'll first want to start by preheating your oven to 450 degrees.

I also put a pot of water on the stove to boil at this time as well. Add salt + oil to your water.

In addition, I recommend defrosting the spinach before you begin. To speed up the process, I usually place it in a small strainer over hot water. Wrap in a paper towel to dry + squeeze out the excess water.

To Make The Roux/Bechamel Sauce...
Melt the butter in a medium saucepan over medium-low heat.
Add the Gluten Free flour (I used Bob's Red Mill) and whisk for 3 minutes. DO NOT let it burn!

As soon as you see it barely starting to turn a light brown (and I mean barely!), Whisk in the milk.

Increase the heat to medium-high and whisk the sauce until it comes to a simmer and thickens. It'll take about 3 minutes. You'll know it's ready, just like with the Mac + Cheese, when you can swipe the back of the wooden spoon with your finger and it stays clean. It should be nice and smooth.

Pour the bechamel sauce into a 9 x 13 baking dish. You'll be piling your Lasagna Rolls on top of it like this:

Prepping The Filling...
Start by cracking 1 egg into a large bowl.

Next, add your ricotta cheese (15 oz.) + cup of Parmesan cheese (freshly grated or packaged, either is fine).

Mix the egg, ricotta cheese + parmesan cheese together. Stir until combined.

Add your chopped spinach, prosciutto, and salt + pepper to the bowl. Stir until combined.

I make this recipe on a regular basis and the most recent time that I made it, I tried changing it up and using a pre-packaged prosciutto that was diced from the store (shown in photo).

After trying it though, I'd say that I prefer the thinly sliced prosciutto, even though it requires a slightly longer prep time. Both taste great but I think the thinly sliced prosciutto incorporates better into the filling.

Something like this would work (4 oz. package):

Once you've incorporated everything that will go into the filling, you can place it the refrigerator and begin prepping the rest of the meal.

Prepping The Lasagna Noodles...
Your water should now be boiling + you can toss the lasagna noodles into the water at this time.
Reminder: Don't let it cook too long (See tip above).

Once the lasagna noodles are cooked, drain them and begin laying them out onto a baking sheet. I covered my baking sheets with parchment paper. It's not necessary, but that works best for me.

See how the noodle on the right broke? That's ok! These noodles can be sticky and you can roll them right back to together once you add the filling.

Putting It All Together...
You can now start adding a large scoop (about 2-3 tablespoons) onto the end of each noodle.

I hope you're not afraid to get your hands dirty! Now it's time to roll up the Lasagna Rolls! :)

And place them into pan like so...

Time For The Marinara Sauce + Cheese...
Top the Lasagna Rolls with 1 jar of GF marinara sauce + some mozzarella cheese. 

I prefer to add more  than the recipe calls for. :) 

Cover with foil + bake for 20 minutes.
Remove foil and continue baking another 15 minutes...until it looks like this!

Serve + Enjoy!! :)

Happy Italian Gluten Free Eating! :) 
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