Monday, November 26, 2012

Gluten Free Thanksgiving Leftovers: Turkey + Cranberry Panini

Happy Cyber Monday! :)

Today I'm sharing the final recipe in my Gluten Free Thanksgiving series. For those just tuning in, you can find my other recipes listed here:

Gluten Free Pie Crust
Gluten Free Pumpkin Pie
Gluten Free Raspberry + Peach Crisps
Gluten Free Green Beans With Caramelized Onions, Mushrooms + Walnuts
Gluten Free Breakfast: Udi's Bagel With Cranberry-Orange Sauce


Today's final recipe is simple + only requires 5 ingredients: sliced turkey, cranberry-orange sauce, baby arugula, sliced cheese + GF sandwich bread (I used Udi's GF bread).

To make yourself a Gluten Free Turkey + Cranberry Panini...
Start by buttering your 2 Udi's GF bread slices on one side. I do this to create a nice crispy texture to the bread + it love the extra flavor on the outside of the bread when it's being pressed on the Panini Press.

Flip over your bread slices, butter side down + start pilling on all the ingredients on the inside of your sandwich. I add the cranberry-orange sauce to one slice of bread + layer the turkey on the other.

Then I add my favorite cheese (I used smoked gouda, thinly sliced) + the baby arugula.

Combine the two pieces of breads + all the yummy add-on's + bake in your Panini Press or on your stove top.

Serve + Enjoy! :)


A Little Sidenote...
Given I love my Panini Press so much - I wanted to let you all know, while I was hitting up all the amazing sales for 'Cyber Monday', that it's on sale today over at William's Sonoma. I'm not usually one to 'push' a product but this has to the most used gadget in our kitchen + I know it's not always easy to find one on sale + this cheap. It's normally $170 but is on sale for $99 today.

We got ours for our wedding + we have ZERO complaints! Just sayin'... ;)

Happy Monday + Cyber Monday Shopping! 

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Sunday, November 25, 2012

Gluten Free Thanksgiving Leftovers: Breakfast Style!

Hello + Happy Sunday!

I hope you all had a wonderful holiday + like me, are enjoying your last hours of this nice long weekend. Unfortunately, I picked up a cold this weekend but I'm powering through it. I refuse to let it get the best of me. The posts must go on! ;)

Today, I'm showcasing one thing I did with our Gluten Free Thanksgiving leftovers + how I turned them into a delicious + quick breakfast! For those who are new - this is post number of 6 of my Gluten Free Thanksgiving series. I've got one final post tomorrow which will also feature another one of our delicious GF leftover remixes.

Here's what you can make with a little leftover cranberry-orange sauce, some cream cheese + a Gluten Free Udi's bagel...

All out of leftovers?
Re-use these recipes when Christmas time rolls around + you're doing some more hefty cooking!
Or if you're like me, make some more of your favorites...just because it sounds tasty + you feel like it.

I hope you're all enjoying the rest of your long weekend + time with your friends and family! I'll be back tomorrow (with my cold + all!) to share my last Gluten Free Thanksgiving leftovers recipe + details on a new contest I'm hosting in the month of December! See you all then!

Happy GF Leftovers + Happy Holidays!
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Thursday, November 22, 2012

Happy Thanksgiving!

I just wanted to send a shout out to all of my amazing followers + friends today, and wish you all a very Happy Gluten Free Thanksgiving! I am blessed to know all of you + have a site like this where I can make connections with so many of you.

I'll be back this week with the remaining two recipes in my Gluten Free Thanksgiving series. These ones will be special because they'll be featuring all the delicious leftovers!

I hope you all have a wonderful day full of love, good company + good food! 


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Tuesday, November 20, 2012

Gluten Free Thanksgiving: Green Beans With Caramelized Onions, Mushrooms + Toasted Walnuts

This next Gluten Free Thanksgiving recipe is probably going to be one of the very easiest on your menu. It's quick, requires little prep, and it's completely fool proof! You're going to love it!

So I've gotta ask -- Who's having fun yet? :)

My hope in sharing these recipes is to help you stress less this holiday -- especially for those of you who may have a newly diagnosed celiac buddy in your house or for those having Awesome Gluten Free people like me over for Thanksgiving this year. :)

I can promise you - these recipes aren't rocket science. They just have the right ingredients that are safe for us GF friends to eat. It's that simple. I've also made it several upon several times. It's a no fail + always tastes buttery + ridiculously flavorful.

Today's recipe is number 4 of 6 that I'll be sharing between now and the end of Thanksgiving week. This evening's recipe is for Gluten Free Green Beans With Caramelized Onions, Mushrooms + Walnuts. For those who have nut allergies, just sub where needed. :) This recipe also serves about 4 people so please double + triple this recipe if needed for a large group/party.


To make yourself this recipe -- you'll need to prep the following:

1. Boil Water. Get a large pot + fill it up with water. Salt your water for taste + get it boiling! :)

2. Green Beans. Cut the ends of your green beans + prep them for cooking.

3. Onions + Mushrooms. If you don't have pre-sliced mushrooms - slice them. Slice your onions as well into long strips.

4. Walnuts (or nuts of choice). Toast in a skillet over medium heat for about 5 minutes. Continuously move so that they do not burn. You're just basically bringing out the flavor in these delicious goodies. :)

5. Watch + Learn.
Remember how I told you that I don't believe in reinventing the wheel? Oh! and that I like watching cooking videos to learn how to make things. Here's your chance to do the same. This recipe was adapted by the amazing + ever so skilled Tyler Florence over @ The Food Network.

I changed it up a bit but it's overall the same exact recipe. To watch a video of him making it - click here.


Time To Cook...

Now that you've gotten all of your prep done -- you can now get to cooking! Toss your green beans into your boiling, salted water + cook for about 5 minutes. They should still be crisp but much brighter green. Drain in a strainer (I do this in my sink) + run them under cool water to stop the cooking process. Set beans aside, while you work on cooking the caramelized onion medley.

Return to the pot that you cooked the beans in + turn it back up to medium-high heat. Add the butter + olive oil to the skillet + heat until the butter is completely melted. 

Add the onions + season them with salt and pepper. Let the onions cook down + begin to caramelize, stirring frequently for about 20-25 minutes. When you reach the 10 minute mark (or half way through, add the mushrooms + let them cook with the onions for the remainder of the time. 

Once the onions + mushrooms have completely cooked + caramelized and begin to look golden brown - add the thyme + walnuts you toasted up earlier. Stir until combined. Salt + pepper to taste (this is a crucial step so make you don't skip this!) Taste before you serve so that you know you're happy with the salt to pepper ratio!

And just like're all finished! :) 

Serve + Enjoy! 

Happy Turkey Day Prep + Happy GF Holiday Eating! 
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Gluten Free Thanksgiving: Individual Raspberry + Peach Crisps

Today I decided to continue my festive Gluten Free Thanksgiving sharing by sticking with our theme thus far -- DESSERT!

It happens to be the thing I love the very most on the Thanksgiving table + it also was, when first diagnosed with celiac disease, the first thing I worried I'd have to give up.

Never fear, my GF friends. I'm here with lots of ideas!
No need to say "No" this Thanksgiving to dessert!

Today's post is number 3 of 6 of my Gluten Free Thanksgiving series that I'll be sharing over the next several days. This recipe is for my Individual GF Raspberry + Peach Crisps.

What's extra wonderful about this dessert, is that it's not just a great treat for the holidays - you can have it any time. Just bake + serve! It's already in individual portions + ready to go! :)


To make these delicious Individual GF Raspberry + Peach Crisps, first start by taking your frozen fruit out of the freezer + adding them to a large bowl. You'll need 2 (12 oz.) bags of frozen peaches + 2 (12 oz.) bags of frozen raspberries.

Toss the fruit with the 1/2 cup sugar, 1/4 cup of cornstarch + vanilla extract. Gently combine. Divide the fruit mixture between 8 individual sized ramekins + set aside.

For The Crumble Topping...
Mix together in a medium sized bowl the flour, granulated sugar, brown sugar, cinnamon, nutmeg + salt. For this recipe, I tried using (for the first time) The Pure Pantry GF Flour mix + I was so pleased with the outcome.

Cut the cold butter into small pieces and use a fork or pastry blender to mix it into the flour mixture until it resembles coarse crumbs. Add in the 1/4 cup of chopped walnuts (or nuts of choice) and stir them in.

Now - My Favorite Part...
Top each of your individual ramekins with the raspberries + peaches in them with your crumble topping.

Time To Bake These Bad Boys...
Place the Peach + Raspberry filled ramekins on a large cookie sheet + bake them @ 350 degrees for 45 minutes or until golden brown.

If they aren't all bubbly + golden brown -- keep baking them for an additional 5 minutes + check them again.

Serve them with your favorite ice cream or whipped cream topping + ENJOY!


Happy Gluten Free Thanksgiving Week + Tune In Later For A Yummy Side Dish Recipe! 
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Monday, November 19, 2012

Gluten Free Thanksgiving: GF Pumpkin Pie

Hello My House 54 Lovelies!

For those just tuning in, I'm on a mission this week as Thanksgiving quickly approaches, to share some of my favorite Gluten Free Thanksgiving recipes.

Today's post is number 2 of 6 in this GF Thanksgiving Day series.

Today's share is GF Pumpkin Pie + it's by far one of the most common staples on the Thanksgiving table! Whether you're a celiac buddy like myself or you've invited a Gluten Free friend to your table - this recipe is an absolute must!

I've made this Pumpkin Pie recipe for 2 years in a row now + it's been adapted from a recipe by the ever so fabulous Mrs. Paula Deen from The Food Network.

The best part? The actual pie filling requires no changes to make it Gluten Free! The GF Pie Crust, however, needs only 1 little swap.

Speaking of The GF Pie Crust...
Before beginning this recipe - please print out + prep the GF Pie Crust recipe which I featured yesterday on the blog.


The Pumpkin Pie Prep...
To make you very own GF Pumpkin Pie - you'll need to start with some PREP.

1. The Cream Cheese. Take your 8 oz. of cream cheese out of the fridge + let it soften.

2. The Eggs. This recipe calls for 1 whole egg + 2 egg yolks. Crack 1 egg, separate 2 yolks from the remaining 2 eggs + place into the bowl. Slightly beat with a fork.

3. Half-n-Half. Measure out 1 cup of half-n-half. Set aside.

4. The Butter. Melt 1/4 cup of butter in a microwavable bowl. Set aside.


Time To Make The Filling....
To make the GF Pumpkin Pie Filling, first start by putting your 8 oz. of softened cream cheese into a mixing bowl. Beat until smooth.

Now add the 2 cups of pumpkin. I've used only 1 can before which is almost 2 cups or I've used 1 - 1/4 cans of pumpkin pie. It's really up to you. I haven't found a big difference in the taste. Mix until well blended.

Add the sugar and salt. Beat until combined.

Add the eggs (already combined), half-and-half, and the melted butter you had set aside. Mix until combined.

Last - add the vanilla extract, cinnamon + ginger. Mix until incorporated.

Voila! Your Pumpkin Pie Filling is done! 

Time To Get This Baby Baked!
Now take your filling + pour it into your GF Pie Crust that you cooked for a total of 20 minutes earlier (10 minutes weighted, 10 minutes uncovered + not weighted).

Bake in the oven at 350 degrees for 50 minutes or up until 70 minutes (depending on your oven). I know it's a large range. Paula Deen's recipe suggested 50 minutes. Mine took 70 minutes to set. 

A TIP...
Do Not take the pie out until it has set (and it barely jiggles when you check it in the oven). If your pie crust starts to get too dark or you like your edges light -- cover the edges it with foil before baking. 

Serve + Enjoy! 

Happy Thanksgiving Week Everyone + Happy GF Baking! 
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Sunday, November 18, 2012

Gluten Free Thanksgiving: GF Pie Crust

This is the 5th year we'll be celebrating a Gluten Free Thanksgiving in our home + the very 1st that I'm celebrating it with all of you lovely House 54 followers. :)

Today's post is 1 of 6 that I plan to share over the course of the next few days leading up to Thanksgiving. Today's share is basic + an absolute necessity in any GF kitchen. It also {hint, hint!} will be extra helpful for the GF Pumpkin Pie recipe I plan to share in this series.

Today's recipe is for making a Gluten Free Pie Crust.

This pie crust recipe is very versatile + you can use it for any pie you plan to make! I chose to use Namaste's Gluten Free Flour Blend for this recipe, but certainly use whatever kind is your favorite. :)


The Prep: 
Combine the flour + sugar in a bowl. Prep the butter by cutting into 1/2 cubes + placing it into the fridge to cool for 15 - 30 minutes.

After The Butter Has Chilled...
You can then begin making the pie crust! In a food processor - put the GF flour + sugar mixture and cubed, chilled butter. Pulse until combined. 

Begin adding the water until it's barely crumbly + stays together when pinched with your fingers. 
Combine all of the crumbly pie mix into a flat disk + then place into the refrigerator for 1 hour in a large plastic bag. 

Time To Roll The Dough...
Take the dough out of the fridge 5 minutes before rolling. Roll the dough between 2 pieces of parchment or waxed paper, into a large circle.

Peel off the top parchment/waxed paper layer and flip into a pie dish. Press all parts of the dough into the pie pan + mold it so that when you peel the second layer off - it's completely set + ready to go!

Push back the edges of the pie dough so that you can decorate it all pretty with a fork!

Make it pretty any way you'd like! I also like to poke holes in the bottom of the pie crust to ensure that no air bubbles get stuck in there! 

Time To Cook The Pie Crust + Make A Pie...
When the time comes + you're ready to use your GF Pie Crust - recover the crust with foil or parchment paper. Fill the pie with something weighted, whether it be a some uncooked noodles you have around or some beans. 

Bake in the oven @ 350 degrees for 10 minutes. Then remove and bake for another 10 minutes without the weighted pie fillings. 

Fill with your favorite pie filling, bake + enjoy! 

To make this Gluten Free Pie Crust, just follow this recipe:

Happy Thanksgiving Everyone + Happy GF Baking!
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