Category Archives: Gluten-Free

Radish Salad with Dill Buttermilk Dressing

radish salad blog

Sometimes, the simplest of things can be the most delicious. I remind myself of this often-forgotten fact every spring, when fresh vegetables start appearing in my garden and in the farmer’s markets. Just a few super-fresh ingredients thrown together can make for a delicious dish. Case in point – radishes.

I feel that for me personally, radishes have gone underappreciated for many years. They’ve always been present in a salad, but I’ve more often celebrated other components – cool cucumbers, crisp lettuce, spicy or bitter greens, or a perfectly ripe tomato. But in truth, they provide a crisp, cool crunch, and sometimes, if you’re lucky, a bit of spice. I’ve found that a fresh radish is truly a delight in itself.

And since the bounty of spring is beginning to show here – my garden is just now producing lettuces big enough to pick, as well as a good amount of cilantro, a ton of kale, and even the spinach is looking pretty tasty – I figured it was high time to create a simple spring salad. I gathered some fresh radishes, a little lettuce, and a few colorful carrots from the farmer’s market, and tossed it together.

I wanted to really bring those flavors together with an easy, delicious dressing. I am also growing dill and chives, and so I whisked together a quick buttermilk dressing with these herbs that was reminiscent of a ranch dressing, only fresher. It’s also easily made dairy-free by swapping out the buttermilk for a coconut milk & lemon juice mixture (I’ll show you how below) – something I often did in my dairy-free days.

This salad is an easy way to bring some fresh spring flavors to your meal. It only takes a few minutes to throw together, and its simplicity allows you to really enjoy each component.

radish salad blog 2

Print Recipe

Radish Salad with Dill Buttermilk Dressing (gluten-free, dairy-free/vegan adaptable)

1 small bunch green lettuce (such as Bibb, romaine, or green leaf)

1 bunch radishes

3 small carrots

2-3 T crumbled feta (omit for vegan)

Tear the lettuce into bite-sized pieces and place into a medium bowl. Slice the radishes thin and add to the lettuce. Peel the outside of the carrots, and then peel into ribbons for the salad. Add the feta and toss. Place on plates.

Makes 3-4 side salads.

For the dressing:

1/3 c buttermilk (or 1/4 c coconut milk + 1 T lemon juice, whisked)

3 T mayonnaise (can substitute vegan mayonnaise for vegan)

1 1/2 T chopped fresh dill

1 1/2 T chopped fresh chives

1/2 t kosher salt

1/4 t garlic powder

Whisk together the buttermilk and mayonnaise until smooth. Stir in the dill, chives, salt and garlic powder. Chill until ready to use, up to 4-5 days.

Makes about 1/2 cup dressing.

Asparagus, Kale, and Mushroom Brown Rice “Risotto”

veggie risotto blog

This past weekend was filled with a few more meals eaten out than usual. Meals of the slim-on-vegetables variety. While I enjoyed what I ate, I was ready for lighter fare. I opted to break out my brown rice, and load it up with all the fresh spring vegetables I could find. Which, after my Saturday trip to the farmer’s market, was quite a lot. I’m notorious for buying every pretty thing I see at the market, and then wondering how in the world I will manage to eat it all before it goes bad.

I don’t cook with brown rice all that often. I like it – especially short-grain – but frankly, I often feel like the 40-45 minute cook time is too long. Which is funny, because honestly, making dinner usually takes me at least that long, once you factor in the dishes I am doing beforehand (from our lunches taken to work) and all. If I simply throw the rice on the stove to cook first thing, then tend to the dishes and the rest of the prep for this dish, it honestly doesn’t take any “extra time” at all. Dinner still happened at “normal” time. It was well worth it.

I mean, check out that result. The brown rice is nutty and slightly chewy, and holds up perfectly to this “risotto” style dish. With a ton of vegetables, and just a splash of cream to tie it together, it’s light and flavorful, and fresh, and plenty filling enough to be considered a main dish if you choose. And while it does have some dairy, it’s easily made dairy-free and/or vegan with a few simple swaps.

So go ahead – go gangbusters at the farmer’s market! Throw caution to the wind! Grab all the fresh green veggies that catch your eye. Throw them all together in this risotto, and you’ll be sure they’ll be enjoyed, rather than ending up sad and forgotten in the crisper. You won’t be sorry.

Print Recipe

Asparagus, Kale, and Mushroom Brown Rice “Risotto” (gluten-free, vegan-adaptable)

2 1/4 c stock (chicken or vegetable)

1 c short-grain brown rice

2 T butter or olive oil

4 oz crimini mushrooms, quartered (or cut into eighths if they are large)

1 green onion, minced

1 small head green garlic, minced (can use 2 cloves of regular garlic if you don’t have green garlic)

1 t fresh thyme leaves, chopped

1/2 c white wine

8 oz asparagus spears, cut into 1/2-inch lengths

8 oz frozen peas, thawed

1 c chopped fresh kale (I used Red Russian, but you can use any variety)

Salt and pepper to taste

1 T butter or olive oil

1 T cream (can use almond, soy, or coconut milk for vegan)

2-3 T shaved parmesan (omit for vegan)

1/4 c fresh parsley, chopped

In a medium saucepan, bring the stock to a boil. Add rice and reduce to a simmer. Cover and allow to cook for 40-45 minutes or until cooked through.

Heat a large skillet to medium heat. Add butter/olive and allow to heat for a minute. Add the mushrooms and sauté until tender, stirring occasionally, about 3-4 minutes. Add the green onion, garlic, and thyme leaves and sauté an additional minute or until fragrant. Add the white wine and cook, stirring occasionally, until the wine has evaporated. Add the asparagus, peas, and kale and sauté for a minute or until the asparagus is bright green and heated through.

Add the rice and stir in, seasoning to taste with salt and pepper. Finally, stir in the butter/olive oil and cream. Serve, topped with parmesan and fresh parsley.

Serves 4.

 

Grilled Yellow Summer Squash with Sweet Basil and Feta

grilled yellow squash 2

Last Saturday, in case you missed my flurry of posts about it on Facebook, Twitter, and Instagram, I had the wonderful opportunity to participate in The Home Depot’s Dallas Garden Party.

It was a great event for people new to gardening, grilling, or just wanting to get some additional tips and tricks to make their garden-to-table experience more successful. Mary Katherine Green of the Gardenieres was there, showing gardeners how to pot fresh herbs and answering all your garden questions.

Cassie Freeman of Hi Sugar Plum was hosting, and talked to all sorts of people, helping them through the party, decorating pots, taking photos, and learning. There were representatives from Southern Living that showed amazing decorating tips (I need them to come to my house and show me a few things!), someone from Fiskars showing some cool garden tools, and an expert helping me (and interested grillers) understand all the details of the Weber grill.

collage garden party

After all, I was using it to teach many happy eaters learn how to grill with their garden vegetables and herbs as they nibbled on samples of Chicken Yakatori, Grilled Carrots, and my recipe I developed just for this event – Grilled Yellow Squash with Basil and Feta.

garden collage

It was a fun event filled with activity, and I had the opportunity to interact with some wonderful people. The caterers that executed the dishes, including mine, were talented and made me look amazing. I was most thankful for them.

An added bonus? I found out last week that I was to be taped in an interview with Jocelyn White of Designing DFW for an upcoming episode to air in May! So before the Garden Party, we talked about my recipe and the event. It’s my first TV experience, and I can’t wait to see it air. It was exciting and a bit nerve-wracking all at once!

I loved developing the recipe for this event. I’ve been more than ready to break out my grill all winter, and have already shared a grilled asparagus dish. And the summer isn’t even here yet, folks! The grill will certainly be earning its keep around here this season. It’s just so simple for me to grill many of our meals. There’s fewer dishes, it’s fast, and the flavor created by grilling is pretty awesome.

Here in the coming months, summer squash and zucchini will be everywhere. Gardens will be overrun. People will be making casseroles and breads galore. This is a simple, fresh, easy way to prepare squash that’s a little different than the norm. A few ingredients are whisked together to make a vinaigrette. The squash is tossed in the dressing, grilled, and then topped with basil and feta. The combination of flavors is an awesome mix of freshness from the basil, that lovely grill factor, a bit of tang from the mustard and lemon, and a salty note from the feta. It’s literally something you can cook in about 5 minutes, but can wow your guests. Even if those guests are just a few hungry teenagers or your spouse.

Print Recipe

Grilled Yellow Summer Squash with Sweet Basil and Feta, created for The Home Depot Garden Party (gluten-free)

 

4 small-to-medium sized yellow summer squash

1 teaspoon Dijon mustard

½ teaspoon sugar

2 tablespoons fresh lemon juice

¼ cup extra virgin olive oil

Salt and pepper to taste

2 tablespoons crumbled feta cheese

1-2 tablespoons chopped fresh sweet basil

 

Preheat grill for medium-high heat.

To make the dressing, in a large bowl, whisk together the mustard, sugar, lemon juice, olive oil, salt and pepper.

Slice the squash lengthwise in half, and then lengthwise in half again. Place the slices of squash in the bowl with the dressing and toss to coat.

Remove squash from the dressing and grill over direct heat for a minute or two on each side or until grill marks appear and until the squash is just tender.

Remove and place on a plate. Drizzle remaining dressing over the squash. Season with additional salt and pepper as necessary, and sprinkle with feta and chopped basil.

Serve immediately.

 

Serves 4.

 

 

 

 

 

 

Meyer Lemon Olive Oil Poppyseed Cake

lemon poppyseed cut cake blog

You know those cloudy, dreary, sometimes wet days that come with springtime? The ones that leave you wanting to snuggle on the couch with a blanket all day?

We’ve been having a few of those here lately. I’m thankful – we desperately need the rain – but it doesn’t mean that I don’t wish for sunshine as well. But when the sunshine won’t come from outside, we have to make it ourselves. And what better way than to make something with lemon?

I had a gorgeous large Meyer lemon in my refrigerator, just waiting for the perfect opportunity to become something great. Apparently, it was destined for cake. Not a fancy, extravagant cake, however. This lemon wasn’t destined for a birthday or a holiday. Instead, it was destined for something humble. You can make this cake anytime it feels dreary out and you’d like to brighten someone’s day. It’s an “everyday” cake – the type my grandmother often bake when we would come visit, so we had a special treat to enjoy after lunch. It’s not too sweet, and there’s no fancy frosting or layers. But there is a light lemon flavor, the pop of the poppyseeds, and a tender, moist crumb. It’s also great with an afternoon tea, or even for breakfast.

In my mind, it’s a happy-making cake. And on any spring day, dreary or otherwise, who couldn’t use a little happy?

Print Recipe

Meyer Lemon Olive Oil Poppyseed Cake (gluten-free, dairy-free)

2/3 c sweet white rice flour (I like Mochiko)

2/3 + 2 T c superfine brown rice flour (I like Authentic Foods)

2/3 c tapioca starch

1 T baking powder

1/4 t kosher salt

1 1/2 t unflavored gelatin (I like Great Lakes)

2/3 c milk (dairy or non-dairy variety of your choice)

1/2 c olive oil (any variety)

1 t vanilla extract

3 eggs, room temperature

1 c + 2 T granulated sugar

1 T Meyer lemon zest (from one large or two smaller Meyer lemons)

1/3 c Meyer lemon juice (from one large or two smaller Meyer lemons)

1 1/2 T poppy seeds

Preheat the oven to 350 degrees. Oil a 9-inch round cake pan and dust with brown rice flour. Set aside.

In a large bowl, whisk together the flours, baking powder, salt, and gelatin.

In a medium bowl, whisk together the milk, olive oil, vanilla, eggs, sugar, lemon zest and lemon juice until well-blended and a bit frothy.

Pour the wet ingredients into the dry and whisk until smooth. Add the poppy seeds and whisk again.

Pour the batter into the prepared baking pan. Rap the pan against the counter once or twice to prevent bubbles in the cake. Place on center rack in the oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few crumbs clinging to it.

Remove and let cool on a wire rack. Can serve slightly warm.

Makes one 9-inch cake.

Grilled Asparagus with Feta, Almonds and Basil

grilled asparagus blog

Sometimes, you need something that really brings the spring feeling to your plate. For me, asparagus is that “something”. Asparagus means winter is over. That the green things are growing again, and that I can expand my fresh vegetable intake beyond root vegetables, winter squash and cabbage. The beginning of spring vegetables, to me, is the greatest time, because it speaks of all the delicious, fresh things to come.

Now, I feel somewhat guilty saying this, but I’m ready for the winter to be over. It’s been cold even down here in Texas (and I certainly know that it doesn’t even compare to what those of you in the north have endured!), and for longer than usual. I’m embracing spring. I’m ready for rain, thunderstorms, and green, growing things. For now, I’ve temporarily forgotten that with springtime comes our barrage of gigantic Texas insects, followed by all-too-warm temperatures. Come August, when it’s 100 degrees for days on end here, I’ll be wishing for the cold once again. But right now, I’m ready for the warmth.

So in order to encourage spring to come along, I grabbed some asparagus and uncovered my grill. It’s finally light enough in the evening that I can grill without needing a flashlight. (Come on, tell me I’m not the only one that’s done that!) Truth be told, I love grilling. It’s quick and easy, and there’s one less dish to wash when you’re done. It also imparts a lovely flavor to just about anything.

In this case, a brief visit to the grill makes this asparagus tender and full of flavor. Toss it with some lemon juice, almonds, feta (omit for dairy-free/vegan), and basil, and suddenly, you’ve taken an already-fresh flavor and completely kicked it up a few notches. It’s bright, fresh, and definitely is that “something” that brings spring to your table.

It really only takes a few minutes to make, and is totally worth every moment. I enjoyed this as a side dish on a mundane weeknight, but it’s certainly dressy enough for company, or even for a holiday dinner – Easter or Passover Seder (served with a vegetarian main or fish dish), perhaps?

Print Recipe

Grilled Asparagus with Feta, Almonds and Basil (gluten-free, vegan-adaptable)

2 t extra virgin olive oil

1 t lemon zest

1 t lemon juice

1 bunch asparagus, woody ends trimmed

Salt and pepper to taste

2 T crumbled feta cheese (omit for dairy-free/vegan)

2 T sliced almonds

1 T chopped fresh basil

Preheat grill to medium heat. In a medium bowl, whisk together the olive oil, lemon zest and lemon juice. Pour over the asparagus, and season with salt and pepper.

When grill is hot, place asparagus in a single layer over direct heat on the grill. Close the lid and grill for a minute or two, and move so that the other side of the asparagus spears touch the grill. Continue to grill just until tender (the time may vary depending on the thickness of your spears and heat of the grill). Remove immediately. Toss asparagus spears with feta, almonds, and fresh basil and serve immediately.

Serves 4.

Mint Chocolate Chip Brownie Cupcakes

mint choc chip brownie cupcakes

Last weekend, I decided I would make something green for my coworkers in celebration of St. Patrick’s Day. I’m not normally one to really celebrate the holiday in any grand style (Not Irish, and I’m not the biggest celebrator of holidays anyway, save a few. Just call me a big fuddy-duddy.), but I made an exception this time.

It started with a superb little pint of mint chocolate chip ice cream that I enjoyed a few weeks ago. I went back to the freezer to have another small helping only to find it was gone. (Teenagers in the house means this happens more often than I’d like – c’est la vie!)  But since then, the idea of these cupcakes, made with brownies and topped with frosting reminiscent of mint chocolate chip ice cream, just stuck in my mind until I decided to make them.

And so I did.

I opted for brownie base rather than just a regular chocolate cupcake because, let’s face it: brownies are better than regular cake. It’s just a fact. At least it is in my mind. Besides, I’ve always found that making brownies gluten-free is so simple, as the flour is not as much of a star ingredient in a brownie as it is in cake – instead, sugar and eggs play a chief role. And of course, the cocoa powder. Because chocolate is the chief-est of all chief roles in brownies! (Yes, I totally just made up the word “chief-est”. Let’s just go with it and move on.)

Once the brownie-cupcakes were baked, I made the frosting. It was super-simple, and because of the chocolate chips stirred in, I opted to simply smear on the frosting rather than try to carefully pipe something out. Definitely a time-saver, and it saved me from my otherwise perfection-driven tendency to spend far too long trying to execute perfectly piped frosting.

The end result was delightful. A sweet, chocolate-y treat with the pleasing, but not overpowering flavor of mint. The brownies were rich and full of fudgy chocolate. And that frosting? It was truly like my ice cream I was craving.

So even though St. Patrick’s Day has come and gone, I felt this treat just had to be shared with you. Because mint (and green food) isn’t just for March 17th. I think this would be a great treat for any time of year. I hope you agree.

Print Recipe

Mint Chocolate Chip Brownie Cupcakes (gluten-free, dairy-free options)

For the cupcakes:

1/2 c unsalted butter (can use vegan buttery sticks for dairy-free)

1 c granulated sugar

2 eggs, beaten

2 t vanilla extract

1/4 t peppermint extract

2/3 c unsweetened cocoa powder

2 T sweet white rice flour

3 T tapioca starch

3 T superfine brown rice flour

1/2 t unflavored gelatin

1/4 t kosher salt

 

For the frosting:

1/2 c butter, softened (can substitute vegan buttery sticks for dairy-free)

About 4 c powdered sugar

2-4 T milk (use almond or coconut milk for dairy-free)

1 t vanilla extract

1/4 t peppermint extract

5-8 drops each yellow and blue natural food coloring (or until desired color is reached)

1 c mini chocolate chips (Enjoy Life is gluten and dairy-free)

Preheat the oven to 350 degrees and line a muffin tin with 9 cupcake liners.

In a medium saucepan, melt the butter and sugar together over medium heat, stirring until completely melted. Remove from heat and whisk in the eggs, vanilla and peppermint extracts, and cocoa powder. In a separate bowl, whisk together the flours, gelatin and salt, and whisk those into the butter mixture until completely blended.

Portion out the batter equally into the lined muffin tin (about 1/4 cup of batter each). Bake for 16-18 minutes or until a toothpick inserted in the center still brings out some chocolate, but the centers are set and no longer jiggly. (You don’t want to wait until the toothpick comes out clean or the cupcakes will be dry.) Allow to cool completely.

Meanwhile, make the frosting. Beat the butter until smooth and start adding in the powdered sugar, about 1/2 cup at a time. Add the milk and beat until the texture is stiff enough to hold but still creamy, adding more powdered sugar or more milk until desired texture is reached. Add the extracts and food coloring and beat well. Stir in half of the chocolate chips.

Frost the cupcakes with the frosting once they have cooled. With the remaining chocolate chips, microwave in a small bowl 30 seconds at a time, and stir until melted. Drizzle the chocolate over the frosted cupcakes.

Store in the refrigerator, and serve at room temperature. Makes 9 cupcakes.

 

 

 

Oven-Baked Chicken Taquitos

baked chicken flautas

I’ve mentioned before that one of our go-to meals is a simple roasted chicken (spatchcocked) with a few simple vegetables on the side. Of course, it’s just the two of us most nights, and we generally have leftover chicken after this meal. Often I’ll throw it on top of a green salad for lunch or dinner the following day. Sometimes, however, a little creativity ekes out, and I come up with something different to make with my leftovers.

This time around, it was chicken taquitos.

Traditionally, taquitos are rolled corn tortillas filled with meat and/or cheese and deep-fried. While I do deep-fry on the rare occasion, it’s a bit of a mess and not something I’d like to tackle on a weeknight. These, however, are totally do-able, don’t make a huge mess, and are lighter to boot. You simply mix together shredded, cooked chicken, spices, and cheese (dairy-free if you prefer), and roll it up in tortillas. Place them on a baking sheet, spritz a little olive oil over, and bake. Whip up a big bowl of guacamole while they’re baking, and you’re set. (Guacamole totally counts as a vegetable, by the way, so it’s a well-balanced meal. Personally, I think I eat enough of it to count as two vegetable servings. Go me!)

They’re definitely kid-friendly to boot, as they’re a great finger food. You can even customize them to your liking. Have leftover beef or pork instead? Use it. Want more spice? Why not add more chili powder, or even a little cayenne? It’s totally up to you. I imagine even adding beans would be tasty. All I know is, this is a recipe we will use time and again. I hope you will too.

Print Recipe

Oven-Baked Chicken Taquitos (gluten-free, dairy-free option)

3-4 c shredded cooked chicken

1 t ground cumin

1 t ground chili powder

1/2 t kosher salt

1/4 t garlic powder

1/4 t onion powder

1 c shredded cheese (I prefer Monterey Jack or Cheddar) or non-dairy cheese (such as Daiya)

12-16 corn tortillas

Olive oil or cooking spray (I prefer using olive oil in my Misto)

Guacamole and salsa to serve

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. Set aside.

In a large bowl, combine the chicken, spices, and cheese.

Place the corn tortillas on a plate and cover with damp paper towels. Microwave for 30 seconds, and then rearrange the tortillas so that the bottom ones are on top, the top on bottom, the inside ones moved toward the outside of the stack, and so on. Heat again for 30 seconds, covered again with the damp paper towels. Continue this until they are warm but not hot. This will make the tortillas more pliable and less prone to cracking when you roll them.

Place 3-4 tablespoons of the chicken filling in the center of a tortilla and rill up tightly. Place seam-side-down on the baking sheet. Repeat with the remaining tortillas and filling.

Spray the tortillas with olive oil (or lightly brush on) and bake for 20-25 minutes or until crisp.

Serve with guacamole and salsa.

Serves about 4.

 

 

Pickled Carrots and Jalapeños

pickled carrots and jalapenos

A few weeks ago, my parents took me to lunch at this little hole-in-the-wall taco shop. They’ve been visiting there for ages, and have always enjoyed the food. It’s perhaps slightly more than a hole-in-the-wall, truthfully – it’s a combination taco shop plus small Hispanic grocery and carnicería. The building is run-down, but you can tell they keep things clean. Finally, I got to experience these tacos that my Dad has been raving about for what seems like an eternity.

Truth be told, the tacos were good. Not the best I’ve ever had, but definitely worth revisiting. I enjoyed barbacoa and lengua tacos and was a happy camper. But the real prize wasn’t even something you paid additional for. Alongside your order, they would bring you a bowl of these pickled carrots and jalapeños. We asked for extra, and noshed on these slightly sweet, subtly spicy condiments both before and during our meal. They provided the perfect brightness to offset the richness of my barbacoa and were deliciously addictive. My Dad mentioned that he’d made unsuccessful attempts to get the recipe out of the lady that makes these delicious treats. Apparently that recipe was top secret.

So, turning to me, he encouraged me to take the leftover pickles home. Why? He wanted to see if I could reverse engineer the recipe. It was a challenge I was willing to take.

The pickles were simple, but reverse engineering even a few simple spices takes careful consideration. I wasn’t 100% sure on ratios, but I took a stab at it. What resulted was quite close and equally as tasty. I could definitely enjoy having these in my refrigerator, ready to accompany our next taco night (which is practically a weekly event around here).

Of course, this will mean I need to make more. I sent home this jar to my Dad, who was all-too-happy to take it off my hands.

Print Recipe

Pickled Carrots and Jalapeños (gluten-free, dairy-free, grain-free, vegan)

3 fresh jalapeños

5 carrots, peeled and sliced on the diagonal, about 1 inch thick

1 clove garlic, peeled

1/2 small white onion, sliced

2 bay leaves

10 black peppercorns

10 whole coriander seeds

1 1/4 c white vinegar

1/4 c apple cider vinegar

1 1/2 c filtered water

1 1/2 T kosher or pickling salt

1 T granulated sugar

Place the jalapeños, carrots, garlic, onion, bay leaves, peppercorns, and coriander seeds in a quart-sized glass jar or container. Bring the vinegars, water, salt and sugar to a boil. Pour over vegetables until covered. Allow to cool to room temperature and place lid on jar. Refrigerate 1-2 weeks or until desired level of pickling is achieved.

Keeps about a month, maybe longer, although I can’t imagine you’ll make it last that long.

 

“Buffalo Wing” Chex Mix and Giveaway!

chex mix

Update: This contest is now closed. The winner is commenter #18 – Shay! Congratulations to Shay.

March marks the beginning of that month-long craziness filled with college basketball. What makes it extra-special? This year, the NCAA Final Four is local to me! They’re hosting the finals in Dallas!

While we will be on pins and needles hoping for our favorite team to go far, I do know one thing: I’ve got a great snack, just in case we need to have a bit of a party for some crucial games. General Mills, the manufacturers of Chex cereals, contacted me and sent me a bunch of awesome Chex gear to get me on my way towards making an incredible gluten-free Chex mix recipe, just for you!

Now, most of the time I make snacks from scratch. Like this Roasted Tomato Almond Dip, for example. But sometimes, you need an easy crowd-pleaser, and there’s nothing wrong with reaching for a few good gluten-free items to make that happen. Chex mix is one such crowd-pleaser, and is easy and perfect for a party. Especially one involving beer, gluten-free or not!

And so I got to work. I made two different batches of Chex mix, actually, in the quest for the perfect “Buffalo Wing” flavor, using Frank’s Red Hot Sauce (which is gluten-free). The first batch was the easy-breezy recipe. It was tasty for sure – a bit of a kick, and it was a crowd-pleaser at my office. But it wasn’t a full “Buffalo Wing” taste. The flavor was there, but it wasn’t in your face. So I tried a second version. It took an additional step, but in my opinion, the results were well worth it. The second batch was full-on “Buffalo Wing”!

What was that additional step?

I made Frank’s Red Sauce “powder”. If you have a dehydrator, you can make this too! All I did was pour some sauce on my drying sheets, throw in the dehydrator, and forget about it for nearly a day. Then I broke off the dried sauce into chunks, pulverized it in my coffee grinder (I have a cheap one dedicated just for spice grinding – kind of like this one), and voila – I had Frank’s Red Hot Sauce “powder”. This stuff is kind of awesome, actually. I can’t wait to try it on other things. Popcorn is high on the list.

I am sharing with you both versions, so you can decide which way to go for yourself. They’re both delicious. My coworkers gobbled it up before the week was out, if that gives you any indication. And as for the gluten-free additions? Nobody knew any different. It was tasty, and that’s all that mattered.

So if you’re looking for an easy make-ahead snack and want a twist added to it, I encourage you to make some “Buffalo Wing” Chex mix! You’ll be glad you did.

In fact, General Mills has offered to give one of my readers the same fun package they gave me! It includes boxes of gluten-free Chex, coupons, a T-Shirt, some Frank’s Red Hot Sauce, and a reusable tote. It’s a great package and a perfect excuse to make some Chex mix!

Here’s how to enter to win:

- Leave a comment telling me your favorite kind of Chex (and even a favorite recipe to make with it!)

- Share this giveaway on Facebook and come back here and leave me a comment telling me you did so

- Tweet this giveaway on Twitter and come back here and leave me a comment telling me you did so

- Pin this giveaway on Pinterest and come back here and leave me a comment telling me you did so

That’s it!! The giveaway will end at 11:59PM CST on Saturday, March 8, 2014. The giveaway is open to U.S. and Canadian residents ages 18 and up.

 

Print Recipe

Buffalo Wing” Chex Mix (gluten-free, dairy-free-adaptable)

3 c Rice Chex

3 c Corn Chex

1 c gluten-free bagel chips (such as Glutino), broken in half

1 c roasted peanuts

1 c gluten-free pretzels (such as Glutino), broken into smaller pieces if large

6 T butter or vegan buttery sticks, melted

1 1/2 T dried parsley

1 t dried dill weed

1 t garlic powder

1 1/2 t onion powder

1/2 t ground black pepper

1 t dried chives

1 t celery salt (only use 1/4-1/2 t if you use Frank’s Red Hot Sauce powder instead of liquid sauce)

3 T Frank’s Red Hot Sauce (either bottled sauce, or use my powder recipe below for more intense “buffalo” flavor)

Add the cereal, bagel chips, peanuts, and pretzels into a large microwaveable bowl. Mix together the melted butter/vegan butter, spices, and either the liquid Frank’s Red Hot Sauce or my powdered version (preferred) until well-mixed. Toss the butter with the cereal, ensuring everything is coated evenly.

Microwave for 6 minutes, stopping to stir well at least every 2 minutes. Spread out on paper towels to cool. If desired, sprinkle more Frank’s Red Hot Sauce “powder” over to up the “buffalo” intensity!

Store in an airtight container for up to a week.

Frank’s Red Hot Sauce Powder (gluten-free, dairy-free)

1/2 c Frank’s Red Hot Sauce

Spread hot sauce out on a dryer sheet made for your dehydrator. Dehydrate at 140 degrees F for 20 hours or until thoroughly dry. Break into small pieces and pulverize in a blender or spice grinder. Store in an airtight container.

 

This is a sponsored conversation written by me on behalf of General Mills/Chex.  The opinions and text are all mine.

Carrot Cake Cupcakes with Clementine Mascarpone Frosting

carrot cake cupcakes

Sometimes, you just need a treat.

Or at least, that’s what I decided this weekend. So I made carrot cake cupcakes. (And subsequently forced them upon my co-ed soccer team. They didn’t seem to mind.)

Besides, springtime is coming soon, and what’s more springlike than carrot cake? It’s perfect for Easter, of course, but who wants to wait that long? Especially when clementines can still be found in the store right now? Let’s fake spring until it’s time, and make some cupcakes today.

Now, yes, the frosting is not dairy-free. I will share with you links to make an alternative “cream cheese” style base for your frosting. (I promise; it’s delicious. I made it multiple times when I was dairy-free and shared with family and friends, who were none the wiser.) But if you can eat dairy, the mascarpone makes this frosting creamy and decadent. It’s the perfect compliment to carrot cake, and more especially so with the addition of clementine.

These cupcakes are easy to make and remain moist and tender. I opted to add raisins, pecans, and clementine zest to my cake – you can leave any of these out if you wish, but I find the combination of these make the cake memorable and special. After all, if you’re going to go through the trouble of making a treat, what you want is special, right?

Print Recipe

Carrot Cake Cupcakes with Clementine Mascarpone Frosting (gluten-free)

For the cupcakes:

1/3 c sweet white rice flour

1/3 c superfine brown rice flour (I like this brand)

1/3 c tapioca flour

1 t gelatin (I like this brand)

1/2 t baking soda

3/4 t baking powder

1/4 t kosher salt

1 t cinnamon

1/4 t ground nutmeg

1 t freshly grated zest from clementine (or orange)

1/2 c granulated sugar

3 T brown sugar

1 1/2 c grated carrot

1/2 c finely chopped pecans

1/4 c raisins

1/4 c coconut oil, melted

2 eggs at room temperature

1/2 t apple cider vinegar

1/4 c almond milk

Preheat the oven to 350 degrees and line a muffin tin with 12 liners. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, add the flours, gelatin, baking soda, baking powder, salt, cinnamon, nutmeg, orange zest, sugar, and brown sugar. Mix on low speed until all is combined and the brown sugar no longer has lumps.

In a separate medium bowl, combine the carrots, pecans, and raisins. Add about a tablespoon of the flour mixture to this bowl and toss to coat. Set aside.

In a third small bowl, whisk together the coconut oil, eggs, apple cider vinegar, and almond milk until frothy. Add this to the flour mixture and mix on low until combined. Add the carrot mixture and mix until everything is evenly combined.

Spoon batter evenly into prepared muffin tin. Bake at 350 for 16-18 minutes or until a toothpick inserted in the center comes out with few crumbs. Remove and allow to cool completely before frosting.

For the frosting:

6 oz mascarpone cheese (Make your own here. Can substitute cream cheese or a vegan cashew cream cheese – I love this recipe.)

1 T butter or vegan buttery sticks

A pinch of salt

1 1/2 T clementine juice

1/2 t fresh zest from a clementine

2 c powdered sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese, butter and salt until creamy. Add the clementine juice, zest and a cup of the powdered sugar and beat again until smooth. Add the rest of the powdered sugar and mix on low until combined. Turn to medium speed and beat for another minute or until creamy, adding additional powdered sugar as needed to achieve desired thickness. Chill in refrigerator until ready to use. Pipe or spread onto cupcakes.

Serve cupcakes as is or garnished with clementine slices.

Makes one dozen.