Baked Potato Soup

Don't know what to do with the potato in-ards that we scooped out of the potato skins last week?

Make Baked Potato Soup.

It's creamy and delish.

Not very healthy, but it has all the goodness of life inside so I won't tell if you don't tell.

This soup is awesome with cornbread.

Baked Potato Soup

2 large baking potatoes (I add in more because I like lots of chunks of potato)

1/3 cup butter

1/3 cup flour

3 cups milk

1/2 t. salt

2 green onions

1/2 cup + 2 T. cheddar cheese, divided

1/2 cup sour cream

1/4 t. pepper

6 slices bacon, cooked and crumbled

Wash potatoes and prick several times with a fork. Bake at 400 for 1 hour or until done. Let cool. Cut potatoes lengthwise, scoop out pulp and set aside. Discard skins, (or make potato skins, haha).

Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture thickens and is bubbly.

Add potato pulp, salt, pepper, 1 T. green onion, 1/4 cup bacon, and 1/2 cup cheese. Cook until thoroughly heated and stir in sour cream.

Add extra milk, if necessary, for desired consistency.

Serve with remaining green onions, bacon and cheese.

Barros Pizza

If you live or visit the Phoenix area, you must plan a stop to Barros Pizza.

This is the best GF pizza I have had at a restaurant.

Their toppings and sauces are so good, and they use the fresh mozzarella cheese.

You will not be disappointed.

Another great thing, they will make the pizza a half-and-half, so you can try two flavors, something that other GF pizza places don't do.

As with other GF pizza places, you can only get a small and it's a little more $$ than the regulars, but that is to be expected.

For your gluten-eating friends, they will not be disappointed either. My husband claims this to be the best pizza he's ever had.

This is the barbecue chicken and the Barros Special (pepperoni, ham, onions, mushrooms, tomatoes, green peppers).

Both excellent.

I have tried the Hawaiian and the Vegetarian.

I think it's a toss up between the Barros Special and the Hawaiian to which one is my fav.

Give it a try! You'll love it!

Sweet and Savory Pork Sandwiches

I got this recipe from my sister-in-law from Houston.

If you are craving real Texas barbeque, look no further.

This is a really easy, really tasty recipe.

You can use a 2 1/2 lb boneless pork loin roast and shed the meat when cooked or 2 1/2 lbs of boneless country-style pork ribs. Whichever you prefer. I used the roast and made sandwiches. I'm sure the ribs are really tasty as well.

I used a Kinnickinik GF Hamburger Bun and toasted it so it wouldn't get soggy so fast.

Use your favorite b-b-que sauce, I used Bulls-eye Original (yes, it's GF).

Use however much meat you want. I only made half the recipe, just adjust the recipe according to your needs.

Sweet and Savory Ribs/Sandwiches

1 lg. onion, sliced and separated into rings

2 1/2 lbs boneless country style pork ribs, or a 2 1/2 lbs boneless pork loin roast.

1 bottle (18oz) barbeque sauce

1/4 c. spicy brown mustard or honey mustard

1/2 c. maple syrup

1 t. garlic salt

1/2 t. pepper

Place onion in the bottom of your crockpot. Top with meat. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 8-9 hours or until meat is tender.

Potato Skins

I know this recipe is coming after the SuperBowl, but this is what I made for the big bash,

and they turned out delish!

(I actually had a lot of help from Paul, so maybe I shouldn't take all the credit)

I had a recipe for potato skins where you deep-fry the skins then stuffed with the bacon and cheese with a sour cream dipping sauce on the side. Those are good, but not as good as these.

I found the recipe in the Pioneer Woman Cooks cookbook, but Ree Drummond. (Which is an excellent cookbook, there's lots of GF stuff and pictures of each step. I would highly, highly recommend.)

Anyway. These skins are baked, not deep fried so you can feel a little better about yourself for eating 4, 5, 10 of them!

So good, they will be a hit at your next appetizer party!

PW's Potato Skins

8 slices thick-cut bacon

8 russet potatoes, scrubbed clean

canola oil

kosher salt

1 1/2 cups sharp cheddar cheese, grated

1 cup sour cream

4 green onions, sliced

Preheat the oven to 400.

Wash the potatoes and rub the skins liberally with canola oil. Place on a baking pan and bake for 45 mins-1 hour, until the potatoes are fork-tender.

Meanwhile, fry up the bacon and chop into bits.

If you have time, grate the cheese and store in the fridge.

When potatoes are done, slice in half lengthwise. (it's a good idea to let them cool slightly, the insides are very, very hot...good thing Paul did this step. No burned fingers for me!)

With a cookie scoop or spoon, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins.

Brush both sides of the potatoes with canola. Salt both sides.

Place the skins cut side down on the pan and return to the oven.

Bake for 7 minutes, then flip the skins to the other side. Bake for 7 more minutes or until the skins are crispy.

Grate the cheese, chop the bacon and slice the onions if you haven't yet.

Sprinkle cheese into each potato skin. Then sprinkle with bacon and return to the oven, just until the cheese melts.

Just before serving, spoon in some sour cream and sprinkle with green onions.

Then dig in!

Cornbread

One of the best, best GF products to hit the market, in my opinion:

Because, not only can you whip up biscuits, waffles, pancakes, breading, etc, etc, you can make some pretty dang good

cornbread.

Paul says it's his favorite cornbread, ever.

It's slightly sweet and not too grainy.

Delish.

Add a piping hot bowl of soup/chili/stew and you are set.

For just the 3 of us, I half the recipe, using 1 egg and 1 egg white to half the eggs, and cook in an 8x8 pan.

Cornbread

Mix together:

3 eggs, slightly beaten

1 1/4 cups milk

1 1/2 cubes of butter, melted

Set aside.

Mix together:

2 1/2 cups Bisquick

1 cup sugar

1 t. brown sugar

1 cup cornmeal

Add to above.

Put into a greased 9x13 pan. Bake at 350 for 25-30 mins.

And this is what you will pull out of your oven:

Use leftover cornbread for a quick breakfast:

Cut a piece in half side to side. Reheat for about 10-15 seconds, add GF maple syrup, and breakfast is served.

Yum.

Gluten Free Mac & Cheese

This recipe can also be called
Gluten Free Homemade, Healthy Mac 'n Cheese.





Yes, you read that right.
A macaroni and cheese dish, that can I say
gasp!
low-fat.
And it's really quick to make.

I got the recipe from Aubrey over at Delicioso.

My two year old said she "loooves" this "mac&cheeeeese." (Really long emphsis on the eeese sound).
  And with the carrot, onion and real cheese, I don't feel bad letting her eat as much as she wants.

The sauce goes along way. For the 3 of us, I usually only make half the recipe. 
 Or, make the whole batch and freeze the remainder.  It heats up nicely for a quick lunch.

You can add an extra carrot without changing the texture and you must, must use arborio rice. The creamy properties of arborio rice (the kind used in risottos) is what makes this sauce so creamy without the addition of cream or butter.

Gluten Free Mac 'n Cheese

1/4 c. red onion, chopped

1 medium carrot, peeled and chopped

1/4 cup arborio rice

4 cups chicken broth

1 cup cheddar cheese, grated

6 cups cooked GF macaroni noodles (or your favorite type)

Salt to taste

Place onion, carrot, rice, and chicken broth in a large saucepan and bring to a boil. Boil until vegetables and rice are tender, about 20 mins. When done, cool slightly and pour into a blender with cheese. Puree until smooth. Add salt to taste. Pour over cooked macaroni.

Udi Pizza Crust

You know those nights when you just need something fast.

Like 10 mins. fast?

Here's the answer:

(Sorry, couldn't get the picture to turn)

Udi's Pizza Crust. Now, it's nothing like the homemade, but nothing really is.

It's fast, simple and can be stored in your freezer for 6 months.

Out of the few brands that I have tried, this is by far the best pre-packaged crust.

It's thin and chewy.

And it's a fast dinner.

Just pre-heat the oven, pull out of the freezer, add toppings and bake for 10 mins.

Dinner is served.