Garden Risotto

This is kinda of a lot of work for a side dish, but I think that's worth the effort. It's packed with green veggies, for us are sometimes a struggle to get enough.

It turned out a little too salty for my taste, so I made some modifications to the recipe, and I figure it's easier to add salt at the end.

Garden Risotto

1/4 lb. fresh asparagus, trimmed and cut into 1 in pieces

2 1/2 cups chicken broth

1/2 onion, chopped

1 t. olive oil

3/4 cup uncooked arborio rice

1/4 cup water

1/8 t. pepper

1 1/2 cups fresh baby spinach

1/2 cup frozen peas

1/4 cup grated Parmesan cheese

Place asparagus in a saucepan. Cover with water and bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. Drain and set aside. (You can also use a steamer basket if you have one).

Meanwhile, in a saucepan, heat broth and keep warm. In a skillet saute onion in oil until tender. Add rice; cook and stir 2-3 minutes. Reduce heat; stir in water and pepper. Cook and stir until all the liquid is absorbed.

Add heated broth 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (About 20 minutes)

Add spinach, peas, cheese and asparagus; cook and stir until heated through. Serve immediately.

Italian Chicken

I couldn't get a good picture of this one...guess you'll have to make it to see what it looks like. This chicken dish whips up really fast and the mushrooms have a really nice flavor. Double the recipe if you are making more than 3 servings.

Italian Chicken

1 cup sliced fresh mushrooms

1 T. butter

2-3 chicken breasts (one per person)

2 T. Italian salad dressing mix

1/2 recipe GF cream of chicken soup (or 1/2 can cream of chicken soup)

4 oz. (1/2 carton) spreadable chive and onion cream cheese

3 T. chicken broth

2 T. milk

2 cups uncooked GF noodles

Minced chives for a garnish

In a large skillet, saute mushrooms in butter until tender. Remove and keep warm; set aside.

Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 8x8 pan coated with cooking spray. Stir the soup, cream cheese, chicken broth, milk and reserved mushrooms into skillet; heat through. Spoon over chicken.

Cover and bake at 350 for 25-30 minutes or until done.

Meanwhile, cook the noodles and drain. Serve with the chicken; sprinkle with chives.

Carrot Muffins

These are so easy and so good! I liked using the bean flour mix but you can also use the regular GF mix. These muffins make a perfect breakfast and stay moist for days!

Carrot Muffins

1/4 cup butter, softened

1/2 cup packed brown sugar

2 eggs

1 cup sour cream

1 cup shredded carrots

1/2 cup flaked coconut

1/2 cup craisins (or raisins, if you prefer)

1 1/2 cups flour

1 rounded t. xanthan gum

1 t. baking soda

1 t. ground cinnamon

1/2 cup chopped nuts (I liked the pecans)

In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and craisins. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.

Fill greased or paper-lined muffin cups 3/4ths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

Peanut Butter Cup Cheesecake

This is my new favorite dessert.

I love peanut butter.

My husband does not share the same infatuation that I have.

But he sure does love this cheesecake!

When served to a friend, she said it reminded her of the Cheesecake Factory cheesecakes- I'll take the compliment!

*Note: I used Pamela's Butter Shortbread cookies for the crust.

Peanut Butter Cup Cheesecake

3/4 cup GF cookie crumbs

2 T. sugar

2 T. melted butter

3/4 cup peanut butter

Filling:

2 pkg. (8oz) reduced fat cream cheese, softened

1 pkg (8oz) regular cream cheese, softened

1 cup reduced fat sour cream

3/4 cup sugar

2 eggs

1 1/2 t. vanilla

3/4 cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of a 9-in springform pan coated with cooking spray.

Place pan on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust.

In a large bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs; beat on low speed just until combined. Sir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 20 seconds (don't scorch it!) or until thin; fold into reserved filling. Carefully pour over the cheesecake layer.

Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping on high for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cup wedges. Refrigerate overnight.

Trust me, you will dream about this cheesecake!

Tropical Fusion Salad with Spicy Tortilla Strips

This is fresh and easy, perfect for a summer meal.

It was my first time ever using papaya. When choosing the fruit, look for a papaya that will give slightly under pressure (like an avocado) and is yellowish color. Clean out the seeds, they supposed taste like pepper, I made my husband try one, haha.

Tropical Fusion Salad with Spicy Tortilla Strips

2 cups cubed papaya

1 can black beans, rinsed and drained

1 ripe avocado, cubed

1 cup frozen corn, thawed

1/2 cup raisins or craisins

1 serrano pepper, seeded and chopped

1/4 cup minced fresh cilantro

1/4 cup orange juice

2 T. lime juice

1/2 T. cider vinegar

2 garlic cloves, minced

2 t. chili powder, divided

1/4 t. sugar

1/4 t. salt

2 corn tortillas, cut into 1/4 inch strips

In a large bowl, combine the papaya, beans, avocado, corn, raisins, pepper, cilantro, orange juice, lime juice, vinegar, garlic, 1/2 t. chili powder, sugar and salt.

Place tortilla strips on baking sheet. Spray with cooking spray and sprinkle with the remaining chili powder. Bake at 350 for 8-10 minutes or until crisp. Serve with the salad.

Berry Pie

We got together with some friends for dinner and we were in charge of dessert. I then found out the husband is allergic to all nuts and...chocolate! That would be death to me!

So what did we bring that was gluten, nut and chocolate free?

Berry Pie, of course!

Paul's 97 year old Grandma gave me this delicious recipe!

Berry Pie

1 baked pie shell

1 8 oz package cream cheese

1 cup powdered sugar

1 cup Cool Whip

1 pkg. Danish Dessert (either flavor, found in the pudding section of your store)

1 bag frozen berries (you can do mixed or all one type)

Mix together cream cheese and powdered sugar until smooth. Stir in Cool Whip. Spread into the pie crust.

Bring 1 3/4 cup water and package of Danish Dessert. Boil for 1 minute. Add berries. Pour over cream cheese layer.

Refrigerate until set, about 4 hours. Enjoy!

Pie Crust

I love pie.

Pie and pizza were the two foods I was devastated to find out I could never eat again.

But, I found a recipe for both that never makes me miss the wheat filled ones!

This recipe makes enough crust of 2 pies, or 1 double-crusted pie.

Enjoy!

1 cup white rice flour

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded t. xanthan gum

3/4 t. salt

1 T. sugar

3/4 cup shortening (or for a more flaky crust, 6 T. shortening and 6 T. butter)

1 egg, lightly beaten

1 T. vinegar

2-3 T. ice water

In a food processor, mix together the flours, cornstarch, xanthan gum, salt, and sugar. Add in the shortening. Process until shortening is in small pieces. Add in the eggs and vinegar. Process and while processing add in cold water a T. at a time until pastry holds together and forms a ball.

Form two balls and place in a bowl; cover and refrigerate for 30 minutes. You can roll the pastry or piece into a pie tin.

Bake at 450 for 10 minutes, or follow pie recipes instructions.