Gluten-Free Finds Archives - Catherine Nelson

Last night was one of those rare occasions that all the teens (minus the Texan) were able to be home for dinner. We have been eating on the run and never together. A normal night in our home includes a sporting event or meeting or cheer practice, and I didn’t realize that we would enjoy a night in until 4:00 in the afternoon. Without a menu in mind, I started taking stock of what ingredients were in the house. I came up with a delicious, although unconventional meal.

We had gluten-free gnocchi in the pantry, leftover honey baked ham, tomatoes, cilantro and jalapeños from my garden, some frozen spinach and mushrooms and plenty of dairy in the refrigerator. It seemed perfectly reasonable to me to blend the cultures of Italy, Mexico and the good ole deep south in order satisfy the hungry appetites of my family. The combined ingredients didn’t make sense, but it was delicious. In the end, there were no leftovers and 2 very disappointed dogs that were deprived of table scraps.

Enjoy the recipe:

Ingredients:

1 lb. chopped up Ham

5 large mushrooms (chopped)

3 medium sized tomatoes (chopped)

2 cups frozen leaf spinach (drained)

Box Gluten- free gnocchi

3 jalapeños (seeded and diced)

2 Tbs. unsalted butter

2Tbs almond flour

1&1/2 cups chicken stock

3 ounces cream cheese (cut up)

½ cup whipping cream

½ tsp. garlic powder

Salt and pepper to taste

½ cup fresh cilantro (chopped)

1-cup shredded cheddar cheese

1. Pre-heat Oven to 275
2. Lightly grease casserole dish
3. Cook box of Gnocchi according to directions and set aside
4. Make a Jalapeño cream sauce: Melt the butter in large sauce pan.Whisk in flour until lightly browned.Gradually whisk in chicken stock.Add cream cheese and stir until melted. Add the cream. Add jalapeños, garlic powder and salt and pepper. Stir 3-5 minutes or until thickened. Remove from heat and add cilantro.
5. In prepared casserole dish, mix together the cooked gnocchi, jalapeno cream sauce, chopped ham, tomatoes, mushrooms and spinach.
6. Top with cheddar cheese
7. Bake in oven at 275 for 15 minutes until heated through and cheese is melty
8. Enjoy this messy blend of beautiful cultures.

 “We all take different paths in life, but no matter where we go, we take a little of each other everywhere.” 
 Tim McGraw 

While perusing Pinterest, I found these. Oh my Goodness. They are amazing. The gluten restrictions on my diet can be frustrating,but these ease the pain of never being able to eat a Chic-Fil-A sandwich ever again. Hope you enjoy them too.

Tater Bombs

Ingredients

• 2 cups frozen tater tots, at room temperature
• 1 ounce sharp cheddar cheese, cut into 1/4-inch squares
• 4 slices bacon, quartered
• 1/4 cup Brown Sugar
• 1 tablespoon chopped fresh parsley leaves

Instructions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.
• Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.
• Serve immediately, garnished with parsley, if desired

Watermelon Feta Appetizer Bites make a perfect appetizer that just screams summer!

Prep time
10 mins
Total time
10 mins

Author: Robyn Stone
Serves: 25 bites

Ingredients
2 cups cubed watermelon
1 (10-ounce) package Feta cheese, cut into cubes
balsamic glaze

Instructions
Assemble watermelon feta appetizer bites by layering a cube of watermelon, then feta cheese, and then topping it with another cube of watermelon onto a cocktail skewer or toothpick.
If making ahead of time, store in an airtight container in the refrigerator until about 15-25 minutes before serving.
Just before serving, drizzle with balsamic glaze.

Found on addapinch.com

A few years ago, I was diagnosed with celiac disease” Going Gluten free has been an adventure and a challenge. These are some of the recipes my family has enjoyed as we eat with our newly imposed restrictions.

See more of my favorite gluten-free finds here.

The two ingredient queso dip gets a fun twist when fajita chicken is added. It is perfect for any football party.

Prep Time: 15 minutes

Ingredients
2 Tablespoons olive oil
1/2 cup diced green pepper
1/4 cup diced onion
1 cup finely chopped cooked chicken
3 Tablespoons fajita seasoning mix
1 pound Velveeta cheese, cubed (16 oz.)
1 can Ro*Tel diced tomatoes with green chilies (10 oz. undrained)

Instructions
Heat the oil in a skillet on the stove top. Add the diced peppers and onions and cook until tender. Stir in the chicken and fajita seasoning. Set aside.
In a large sauce pan, combine the cubed Velveeta and the entire can of Ro*Tel tomatoes. Heat on medium heat until creamy. Stir in the fajita chicken mixture. Serve warm with chips, crackers, or fresh vegetables.

Found on insidebrucrewlife.com

A few years ago, I was diagnosed with celiac disease” Going Gluten free has been an adventure and a challenge. These are some of the recipes my family has enjoyed as we eat with our newly imposed restrictions.

See more of my favorite gluten-free finds here.

Yields up to 4 servings as an appetizer

Ingredients:
5 tablespoons olive oil
2 tablespoons butter, softened
2/3 cup finely chopped cilantro
Juice of 1 lime
4 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 Habanero pepper, minced
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound large shrimp, cleaned, peeled, tails on (you could leave the shells on if you prefer)

Directions:
1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
2. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.
3. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving.

Notes: Serve with sliced baguette for soaking up broth or warm tortillas and salsa.

Found on hispanickitchen.com

A few years ago, I was diagnosed with celiac disease” Going Gluten free has been an adventure and a challenge. These are some of the recipes my family has enjoyed as we eat with our newly imposed restrictions.

See more of my favorite gluten-free finds here.