Gluten Free Grilled Cheese and Short Rib Sandwich

I was just looking back through my blog the other day when I realized that I have been at this for a year now. February 24th is when I started my little venture into blogging. At the time I didn't know what to expect. I thought it would be cool if one or two people stumbled across my site. The first comment I received was from Kim at Gluten Free Green Mommy. The next few comments came from Lori at Living Chronically, Cathy at Noble Pig, and Linda at The Gluten Free Homemaker. I really want to thank you four. Your positive comments and feedback gave me the motivation to keep posting with the realization that, yes people really are reading my blog.
Now let's get to this sandwich. I am a very visual person. When I look at recipes I love to see pictures of what it is that I'm trying to make. I've passed by many cookbooks that are all words and no photos. I'm sure they may have some great recipes, but I need to see what I'm making. This sandwich was featured smack-dab on the front cover of last months Bon Appetit magazine. Gooey melty cheese, crisp toasty bread, and perfectly browned short ribs. There it was just staring at me. Of course it wasn't meant to be gluten free, but that has never really stopped me. I have always wanted to try short ribs and this seemed like a perfect excuse to do so.
Grilled Cheese and Short Rib Sandwiches:
from Bon Appetit, modified to be GF
Serves 8 with the full recipe. I made half but I'll give you the full recipe here.
Short Ribs:
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig
Pickled Caramelized Onions:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Assembly:
Butter, room temperature
16 slices gf sandwich bread (We use Whole Foods brand)
8 slices Monterey Jack cheese (I used Colby Jack cheese)
2 cups baby arugula (I used Romaine lettuce)
For the ribs, sprinkle the ribs with salt and pepper. In a dutch oven over medium-high heat, melt the butter. Working in two batches, brown the ribs on all sides then transfer to a plate. Next, saute the celery, onion, and carrot until they begin to soften, about 5 minutes. Add the wine, broth, Sherry, garlic, bay leaves, and thyme. Bring to a boil, scraping up all the browned bits. Season with a little more salt and pepper. Return the ribs to the pot, propping them up on their side in a single layer. Cover, reduce heat to medium-low, and simmer for 1 hour.
After 1 hour, turn the ribs over. Cover and continue cooking for 1-1/2 hours. After the ribs are done cooking, remove them from the pot. Trip off excess fat and remove them from the bone. Cut the meat into 3/4-1 inch pieces.
While the ribs are cooking, prepare the caramelized pickled onions. Melt butter in a large skillet over medium-high heat. Add onions, sprinkle with salt, and saute until they begin to brown, about 10 minutes-stir frequently. Add the vinegar and sugar and cook until most of the vinegar is absorbed, about 1 minute. Transfer to a bowl.
To make your sandwich, butter two sides of bread. Add the cheese, meat, onions, and arugula. (I used Romaine lettuce) Top with the other slice of bread and grill until crisp and the cheese is melted.
Crispy, gooey, and hearty. Everything a sandwich ought to be. Enjoy!!!
I almost forgot. This beautiful blue Dutch oven that I cooked my ribs in came from Margo at Off The Wheaten Path. She had a contest a few months back and I won. This was my first time using it. Thanks again Margo, I love it.

Gluten Free Smoky Buttermilk Ranch Dressing

I really can't believe I haven't shared this recipe with you yet. Yes, it's hard to believe that I eat salads on occasion, not just desserts. When I am craving salad, I love fresh salad dressing from scratch. Most salad dressings are easier to whip up than you may realize. The freshness and flavor of homemade dressing is unbeatable by the bottled stuff. I found this recipe last year on one of my favorite blogs; Noble Pig. The key addition to this smooth, creamy, buttermilk ranch is a little smoked paprika. The smoked paprika adds such a unique touch to this amazing salad dressing.

Smoky Buttermilk Ranch:

from Noble Pig
2 cloves garlic, pressed

1 cup buttermilk

1/3 cup mayonnaise

1/3 cup sour cream

2 Tablespoons fresh flat-leaf parsley

2 Tablespoons fresh chives

2 green onions, thinly sliced

2 teaspoons white wine vinegar

1 teaspoon smoked paprika

1/4 teaspoon black pepper

pinch of Salt

In a small bowl, combine all the ingredients except for the buttermilk. Whisk in the buttermilk, cover and refrigerate for at least an hour.
Prepare your favorite greens and top with your homemade smoky buttermilk ranch. Enjoy!!!

Gluten Free Chocolate Pudding

When was the last time you made chocolate pudding that didn't involve a box of brown powder? I have tried a few scratch pudding recipes over the years and they all seem overly complicated. So, I often default to the boxed mixes also. There's no shame in it. Convenience is often king. I have to tell you though. I found a simple homemade recipe for you to try out. The pudding is smooth and creamy, with just the right amount of chocolate.
Chocolate Pudding:
from Smitten Kitchen
Serves 6
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk (I used 1% milk)
3 ounces semisweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1 teaspoon pure vanilla extract
In a double boiler (a stainless steel bowl set over simmering water)mix together the cornstarch, sugar, and salt. Next, whisk in the milk.
Stir frequently for 10-15 minutes. The milk mixture will thicken up and begin to coat the back of a spoon. Add the chocolate.
Continue stirring for 3-4 minutes until the chocolate is completely melted and mixed into the milk. Remove from heat and stir in the vanilla.
Pour the pudding into small ramekins or serving dishes. To prevent a skin from forming on top, cover with plastic wrap by pressing the wrap down on top of the pudding. Refrigerate for at least an hour.
Top with a little whipped cream and enjoy your victory over powdered pudding mix.

Prana / Boomi Bar- Product Review

Several weeks ago I received a free sample Prana Bar and a Boomi Bar from Divine Food Products to review. I opened the package, pulled out the two sample bars, looked them over, and set them down. I nearly forgot about them. I think subconsciously I was apprehensive about trying them. Sure, I like to try new things and I like to spread the word about quality products to the GF community. I have tried several "power bars" in the past, both gf and non gf. What always bothers me is that I feel that they try to pack too much into one thing. Too many vitamins, too much protein, too much whatever. Or they try to be all things to all people. Usually this comes at the price of sacrificing flavor or texture. When I saw the packaging for the Prana Bar, I had some similar feelings. The Prana Bar is: Soy Free, has No Sugar Added, Gluten Free, Dairy Free, and Vegan. In my mind this all added up to a little tasteless rectangle of chewy cardboard. Before I even got around to trying these bars, I had already decided that I would not like them and this would be a difficult review. For crying out loud, I still don't even know what Acai is or why I would want to eat it.
Well, I did finally get around to trying the Boomi Bar. I took my first bite. I must say, all my apprehension and skeptisim faded away instantly. The Apricot Cashew Boomi Bar turned out to be really good. The apricot flavor was wonderful and the cashews and crisped rice added a nice crunch. The Boomi Bar contains one full serving of fruit and only has about 190 calories. I could easily see myself picking up a few of these to have on hand for a quick snack or to pack with me when I take my daughter to the Zoo for the day. After trying the Boomi Bar, I was much more open to trying the Prana Bar. Again, I was surprised. The flavors were well balanced and the texture was great. I love coconut and I was happy that a nice straight forward coconut flavor came through without being offset by the other ingredients. Despite my initial, unfounded apprehensions, I really enjoyed both of these energy bars. I have no problem recommending that you seek these out for yourself. You might be just as surprised as I was. Enjoy!!!

Gluten Free Breakfast Casserole

This week's theme for What Can I Eat That's Gluten Free is casseroles. I love the idea of throwing a few ingredients together and popping it in the oven for a simple meal. However, I rarely make casseroles. I didn't really grow up eating many casserole dishes, except for the occasional pot luck where the casseroles seemed to be more mystery than good eating. I am hoping to pick up some new and fresh ideas over at The Gluten Free Homemaker this week. For my contribution, I made a recipe that I got from my mother-in-law a few years back. This breakfast casserole is so simple and for my small family can serve us for a few days. It's also perfect for Easter and other family get togethers that involve breakfast or brunch.
Breakfast Casserole:
1/2 pound of meat (Bacon, Sausage, Ham, or a combination of any)
1/2 cup onion (chopped)
1/2 cup green bell pepper (Chopped)
12 eggs
1/2 cup milk (I use 1%)
1/2 cup water
1 package (about 16 ounces) fresh hash brown potatoes or frozen hash browns-thawed
4 ounces shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed
Baking Directions:
Bake in a 375 degree F oven for 30-40 minutes Begin by cooking the bacon, sausage, or any other meat of your choice. Cut the meat into bite size pieces. While the meat is cooking, chop the onion and green pepper, set aside. In a large bowl, whisk together the 12 eggs, milk, water, salt, pepper, and dill weed. Add the meat, hash browns, cheese, onion, and pepper to the egg mix. Combine thoroughly.
Pour the whole mix into a 9x13 baking dish. Spread the mixture around in the baking dish to even it out. Bake at 375 degrees F for 30-40 minutes or until a knife inserted into the middle comes out clean.
Allow to cool for a couple minutes before serving. The hash browns do a great job of holding this casserole together. Enjoy with a hot cup of coffee!!!

Gluten Free Apple Stuffed Chicken

Chicken is a pretty big staple in my family's diet. I feel like I am on a never ending quest to find new and inventive ways to turn a plain chicken breast into something different yet delicious. I started playing around with the idea to do stuffed chicken breasts. I looked over several recipes but couldn't find something that looked easy and sounded good. I'm usually a pretty big recipe follower. However, for this one, I just took a few simple ingredients and roughly gauged the amounts. The results were surprisingly good. The chicken was moist, the apples were not mushy, and the other spices complimented everything else nicely. Be sure to check out the Gluten Free Homemaker for some other great gluten free meal ideas.

I have a small family. This recipe was just right for 3 medium sized boneless, skinless chicken breasts. Feel free to adjust for your family size.
Apple Stuffed Chicken:
Filling:
1 medium Granny Smith apple (coarsely chopped with the skin on)
2 cloves of garlic (pressed)
2 green onions (coarsely chopped)
1/2 tsp sage(dried or fresh)
1/2 tsp thyme (dried or fresh)
1 tsp lemon juice
1 tsp olive oil
salt and pepper
Chicken:
3 medium boneless, skinless breasts sliced horizontally and pounded flat. 1/4 inch thick.
1 tsp olive oil
Heat oil in a medium or large skillet over medium high heat. Saute apples, garlic, green onions, lemon juice, sage, and thyme for about 1-2 minutes. Do not cook the apples until they are mushy.
Slice the chicken breast horizontally and fold open. Make sure you don't cut them all the way in half. Place the chicken in a large Ziploc bag. I used a rolling pin to pound the chicken to about a 1/4 inch thickness. If you pound them too thin, they will fall apart.
After you have sauteed the apple mix for 1-2 minutes, remove from the heat and pulse in a food processor 2-3 times. You want to break the apples down a bit but you don't want to create a paste. Spread 1/3 of the apple mix onto a chicken breast. Sprinkle with salt and pepper. Repeat with the 2 remaining chicken breasts.
Roll the chicken up lengthwise and tie it with kitchen string every few inches to hold the roll together. Repeat with the remaining chicken breasts.
Preheat your oven to 350 degrees F. Add 1 tsp of oil to a large oven proof skillet over medium heat. Place the chicken in the skillet. Brown the chicken on all sides, turning every few minutes. This should take about 10 minutes. After the chicken is thoroughly browned, place the skillet in the oven to finish cooking, about 10 minutes. Check the internal temperature with a meat thermometer. Cook until the center reaches 165 degrees F. Remove from the oven and let the chicken rest on a cutting board for about 3-5 minutes before slicing.
Slice away. Make sure you cut the string off so you don't accidentally eat it. Serve with your favorite side dishes. Enjoy!!!

Gluten Free Lemon Meringue Waffles

I must admit I have been a bit of a blog slacker lately. Little things like family, work and life in general seem to get in the way of devoting the time needed to keep this little gluten free recipe machine running. I do want to sincerely thank everyone who does find the time to stop by my blog and leave a comment or check out my recipes. I appreciate all the support.

My wife really wanted a Belgian waffle maker for Christmas this past year. I wasn't real excited about adding another small appliance to our kitchen. I assumed that it would just be another dust collector taking up room in a cupboard. But, if there's one thing I've learned over the years, it's that my wife usually gets what she wants and she often chooses wisely. I can't believe I just put that in print. I hope she doesn't read this. Anyway, the waffle maker has made several appearances since Christmas. My wife would be more than content to make simple waffles with butter and syrup. I on the other hand, can not leave well enough alone. I can and must tinker with everything to try something new and different. The one thing I won't mess with is the basic waffle batter recipe. We use Pamela's Baking and Pancake Mix and follow the recipe for pancakes or waffles. The pancakes are pretty good. However, the same mix made into Belgian waffles is outstanding.

All right, let's tackle this tasty Dinner/Dessert/Breakfast. First, you need to make up some Lemon Curd. This is so simple and I can't believe I've never made it before.
Lemon Curd:
from the Joy of Baking
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (avoid the bottled juice if possible)
3/4 cup granulated sugar
1 Tbs lemon zest
4 Tbs unsalted butter (room temperature, cut into small cubes)
In a stainless steel bowl placed over a pan of simmering water (double boiler), whisk together the eggs, sugar and lemon juice. Stir constantly to prevent the eggs from curdling. The mixture will begin to thicken up, like sour cream. This can take anywhere from 5-10 minutes. Check the temperature of the mixture. It needs to cook until it reaches 160 degrees F. I just dipped an instant read thermometer into the mix. Once it reaches 160 degrees, remove from the heat and strain the mix through a fine mesh strainer into a bowl to get any little cooked egg pieces out.
Whisk the butter in until it is completely melted and stir in the lemon zest. Cover with plastic wrap. Push the plastic wrap down onto the top of the lemon curd to prevent a skin from forming. Refrigerate for at least an hour. This can be made a day or two ahead of time. The lemon curd will thicken a bit more as it cools. This makes about 1-1/2 cups of lemon curd.

Gluten Free Lemon Meringue Waffles:
from Crepes, Waffles and Pancakes!
Waffle Batter:
Make a double batch of Pamela's waffle batter
1 tsp lemon zest
Meringue:
2 egg whites (room temperature works best)
1/8 tsp cream of tartar
1/4-1/2 cup superfine granulated sugar (you can use regular white sugar as well)
Waffle Topping:
6 Tbs plain Greek or whole milk yogurt
6 Tbs lemon curd
small pieces of toasted meringue

For the waffles: add the lemon zest to the waffle batter, cook until golden brown.

For the Meringue: using a stand mixer or hand mixer with a whisk attachment, whisk the egg whites and cream of tartar until soft peaks form. Add the sugar and continue whisking until firm peaks form. I then toasted pieces of the meringue over a gas stove burner using wooden skewers. Kind of like roasting marshmallows. A small kitchen torch would work a little better.
For the rest of the topping; mix equal parts of lemon curd and Greek yogurt together.
Spread a little lemon/yogurt mix over the warm, fresh waffle and top with some toasted meringue. Mmm, Mmm Good. Enjoy!!!