Category Archives: Vegetarian

Pão de Queijo (Brazilian Cheese Bread)

brazilian cheese bread blog

I have World Cup fever. It’s been a slowly increasing level of excitement, but last week, hubby and I, along with some friends, attended the Ivory Coast vs. El Salvador friendly game, and that kicked me full-on into World Cup mode. It’s always thrilling, seeing so many people from all over the world, united for the love of a game.

So to help celebrate, I thought perhaps I would make a recipe native to Brazil, to honor the host country. To be honest, I am not terribly familiar with Brazilian cuisine, but I have made Moqueca (which is really a treat!), and I’ve even tried my hand at Brigadeiros. But I thought I’d try something new.

By some miracle, I’ve never tried Pão de queijo. It was simple to make, and boy, was it a hit. Our twin nieces were staying over at our house when I whipped these up, and they gobbled up piece after piece. I had a few myself. They’d be delicious served alongside any stew (or the Moqueca), or even as a breakfast treat. They’re naturally gluten-free, so that makes them a great option for those with celiac disease or gluten intolerance. I definitely think these will be made again – likely when I have family over to help me eat them all.

Until then, if you need me, I’ll be anxiously awaiting the first World Cup game this coming Thursday, and of course, the first United States game the following Monday against Ghana.

GO USA!

Print Recipe

Pão de Queijo (Brazilian Cheese Bread) gluten-free

1 c whole milk

1/2 c butter

1 t kosher salt

2 c tapioca flour/starch

2 eggs, beaten

3/4 c cow’s milk feta, crumbled finely

3/4 c Parmesan cheese

 

Preheat the oven to 450 degrees. Set the racks to the upper and lower thirds of the oven. Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a medium saucepan, combine the milk, butter, and salt and bring to a gentle boil over medium heat, whisking occasionally. Remove from heat as soon as it comes to a boil.

Add all of the tapioca flour to the milk mixture and stir until you see no more dry flour. The dough will be really gelatinous.

Transfer the dough to the bowl of a standing mixer with the paddle attachment. Beat the dough for a few minutes at medium speed until it is smoothed out and cool enough to handle.

With the mixer on medium, add the eggs in two additions, waiting until the first addition is fully incorporated before adding the second. Then add in the cheese until fully incorporated, scraping down the sides as needed. The dough should be very sticky, stretchy, and soft.

Using an ice cream scoop or a tablespoon, scoop rounded portions into mounds on the lined baking sheets. Space them an inch or two apart.

Place them in the oven on the racks and turn the heat down to 350 degrees. Bake for about 12 minutes and rotate the baking sheets, placing the upper one on the lower rack, and vice versa. Bake for another 12-15 minutes or until they are just starting to brown. Remove and allow to cool enough to handle, and eat. They are delicious hot, but they also remain chewy and tasty even as they cool.

You can store them in an airtight container for several days, but I doubt they’ll last that long.

Makes about 3 dozen.

Strawberry-Coconut Butter Cups

strawberry coconut choc cups blog

After you’ve made a batch of strawberry-coconut butter and have spread it on all the things (biscuits, toast, your finger…), maybe it’s time to take that next step with what’s left. If there’s any left, that is.

Which makes me think that maybe, you ought to make these before you get to spreading it and spooning it straight into your mouth, just so you can make sure you have enough. But either way, these are definitely a natural next level of deliciousness. They’re also perfect for gifts. After all, who doesn’t like chocolate?

Making your own candy might seem difficult, but I promise you, these are simple. If you wish, you can skip tempering the chocolate, like I did this time around, and make them refrigerator-only treats. But for gifts, tempering only takes an extra step or two (I describe how to do so here) and turns your chocolates into something professional-looking. But essentially, you melt chocolate, paint the inside of a chocolate mold, fill with the strawberry-coconut butter, and paint more chocolate to seal. It’s kind of like kindergarten, all over again. Easy peasy. And the results are far worth the effort – the mix of dark chocolate and the strawberry-coconut butter is a delicious treat.

So whether you’re tiring of simply eating this strawberry-coconut butter as a spread, or you want an easy-to-make candy that’s definitely worthy of gift-giving, these cups are sure to meet your needs.

Print Recipe

Strawberry-Coconut Butter Cups (gluten-free, vegan-friendly)

8 oz dark chocolate (I used Brix Smooth Dark Chocolate – if you want a vegan chocolate, be sure to choose one without milk or butter fat.)

About 1/2 recipe Strawberry-Coconut Butter - if refrigerated, allow to warm on the counter for about 30 minutes

Candy mold, such as one for peanut butter cups

Small paintbrush (like 1/4″)

Prepare a double boiler. (If you don’t have a double boiler, you can simply set a small saucepan with an inch or two of water to simmer, and place a large stainless bowl over the top. Place the chocolate in the top bowl/pot. Allow to melt and come to about 113-120 degrees F, stirring occasionally. (If you wish to temper the chocolate, bring the chocolate back down to 80 degrees F, and then rewarm to 90 degrees F, making sure not to heat it above that temp. Hold the chocolate at this temp while using.)

Using a small paintbrush, paint chocolate into the candy mold, making sure you cover it completely. Allow to dry. (I had to place the molds into the fridge for 10 minutes or so to set.)

Once the chocolate is set, spoon a small amount of strawberry-coconut butter into each mold. Finally, paint more chocolate over the top to fill the mold and seal the filling inside. Place the molds in the refrigerator or freezer to set for another 10-15 minutes.

Once the chocolates are sufficiently hard, you can pop them out of the molds by turning the mold upside down and pressing on the backs of each candy. They should pop out with relative ease.

Store in refrigerator, unless you’ve tempered the chocolate, and in that case, they can be stored at a cool room temperature.

Makes about 18-20 chocolates.

 

Strawberry-Coconut Butter

strawberry coconut butter 2 blog

Want something to spread on your toast or bread that’s a) different from the usual, b) way easier to make than jam or jelly, and c) full of spring deliciousness?

How about some strawberry-coconut butter?

This spread is creamy and pink (who doesn’t love that?) and packs a lovely, not-too-sweet punch of strawberry flavor. It takes just minutes to make and is completely dairy and gluten-free. Just throw the ingredients in the food processor, blitz to your heart’s content, and voila! Strawberry-coconut butter for all your spreading pleasures.

Put it on toast, put it on biscuits, or even just spoon it into your mouth. Throw it in your smoothie. When chilled, it’s smooth and scoops almost like ice cream, and is just as delectable. This little spread is the perfect springtime condiment.

Won’t you make some?

strawberry coconut butter blog

Print Recipe

Strawberry-Coconut Butter (gluten-free, vegan)

3/4 c coconut butter

3/4 c sliced fresh strawberries (you can also use frozen, simply thaw first – you don’t want cold strawberries hardening the coconut butter)

2 1/2 T maple syrup, agave nectar, honey, or golden syrup (whatever liquid sweetener you prefer)

Pinch salt

Place all ingredients in a food processor fitted with a steel blade. Process until smooth, stopping to scrape down sides.

Store in a sealed container in the refrigerator for up to 2 weeks.

Mango and Black Bean Salsa

mango and black bean salsa blog

Need a little something to serve alongside all those margaritas at your Cinco de Mayo celebration? (I mean, you need something to help absorb the tequila, right?) How about something that welcomes the warmth of spring and summer and all things fresh and vibrant?

This fruit salsa is just the thing. It’s perfectly delicious served with tortilla chips, but even better atop grilled chicken or pork. We enjoyed it on top of some broiled tilapia. Truth be told, tilapia isn’t my favorite (I’d forgotten this, but now I am once again reminded), but the salsa is quickly becoming so. I could eat it all by itself, with a spoon. It has all the delicious flavors – sweet mango, spicy jalapeno, fresh cilantro, sour lime, the “meaty” black beans, and enough salt just to make everything really sing. What more could you need?

Oh, that’s right. A margarita. Well, grab a margarita (Hmm, speaking of, maybe I should post some margarita recipes? Let’s see a show of hands – who wants margaritas??) and get to making some of this stuff, and you’re set to celebrate.

Print Recipe

Mango and Black Bean Salsa (gluten-free, vegan)

1 large ripe mango, diced

1 c canned black beans, drained and rinsed

2-3 green onions, sliced thinly

1 red bell pepper, diced

1 jalapeno, seeded and diced

1/4 c chopped fresh cilantro

Juice of 1/2 lime

Salt to taste

Mix all ingredients in a medium-sized bowl and season to taste with salt. Chill until ready to serve. Keeps for a day or two (if you can stay out of it that long!).

Makes about 3 cups.

 

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.

 

 

 

 

 

 

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.

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.