Catering our oldest daughter's wedding.

Hi everyone! Today I am just giving you a quick post. I had told you all before I am on hiatus for 8 days. I am in Oregon, on duty to cater a wedding.
Our oldest daughter Summer got married. She had a casual outside evening wedding. They have 5 kids and she wanted kid friendly finger foods at her wedding. This is what I provided, and I just wanted to share with you. Have a great day!

Fruit Kebabs

Grilled Cheese with Tomato Soup Shots

Hamburger sliders with garlic Parmesan fries.

Chicken Tandoori Skewers

Mushroom Purses

Veggie Cups with ranch dip.

The event was successful! 

I will be back blogging in 5 days so stay tuned!

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Vegan Avocado Caesar Dressing

I love Caesar salad. It was something I thought I was going to have to give up while on this cancer fighting diet. Just a little tweaking with some healthy ingredients, and I have nailed the taste. The only thing wrong is it is green which makes people thing it is not appetizing. The green is added from the avocado which is full of nutrients and flavor.

This is my favorite dressing to use in a Caesar wrap, with tons of veggies and romaine lettuce. Plus people can't tell it's green when it is in a wrap. 

Vegan Avocado Caesar Dressing

1 cup cashews 

1 avocado 

4 cloves garlic, peeled and roughly chopped 

1/2 cup water

juice of 1 medium lemon

2 tablespoons olive oil 

2 teaspoons Dijon mustard 

1 1/2 teaspoons coarse sea salt 

1/2 teaspoon ground black pepper 

Put one cup of raw cashews in a bowl and cover them with water. Let them sit for a minimum of 2 hours or overnight.

Drain cashews and Put all ingredients in this order in a blender or food processor.

Blend until smooth. 

Use just a little bit on your salad, or use as a Caesar dip. 

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Homemade Rice-a-Roni

I hope everyone's weekend was fabulous! We had a very full 3 days. My husband took Friday off work and we spent the weekend doing the things we love. It was a nice break.

We are gearing up for a trip to Oregon for our oldest daughter's wedding. I am catering the event, so it will be a busy time! I am looking forward to seeing all my friends and family that have been there for me through thick and thin. The trip comes at a perfect time, because as soon as I get back my cancer treatment begins. I get to see everyone before the battle and that will help give me strength.

Now on to today's recipe. Back when I was first on my own, I used to buy those cheap boxes of rice-a-roni. I was a poor college student unaware of how those boxes are full of chemicals, preservatives, and so many other over processed nasty ingredients. Now I am older and wiser and just create that dish at home using wholesome ingredients from my pantry. This dish has all the taste you have grown to love, but so much better.  Enjoy!

Homemade Gluten-Free Rice-a-Roni

adapted from The Daring Gourmet

1 cup uncooked brown long-grain rice

½ cup uncooked quinoa

2 tablespoons extra virgin olive oil

1 small sweet onion, finely chopped

3 tablespoons chopped almonds

3 cups broth (Chicken or Vegetable)

¾ teaspoon salt

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Heat the oil in a skillet over medium-high heat. Add the rice, quinoa and nuts and saute, stirring frequently, until half of the rice and quinoa is browned.

Add the onion and cook for another two minutes.

Add the chicken stock, salt and herbs and stir to combine.

Bring it to a boil, reduce the heat to low, cover and cook as you would normally cook rice, about 15-20 minutes or until the rice is done.

Fluff with a fork and serve immediately.

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Gluten-Free weekly recipe round-up

Hi everyone. So this week I opened up to you about my current battle with Cancer. Thank you all so much for the overwhelming amount of emails and support. It means the world to me! Thank you again! I am doing well and was excited to be able to keep up on my work. 

Here is your Gluten-Free weekly recipe round-up, for this past week:

Roasted Salmon with Herbed Yogurt

Summer Veggie Slaw

Cashew Mayonnaise

Vegan Banana Bread larabars

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Chicken with Creamy Onion Sauce

Today I am bringing to you another creamy dish. I just love cooking with Greek Yogurt. I get to enjoy creamy dishes again without the guilt. It is Friday and I have been good all week. I was craving a creamy dish and this one hit the spot. I hope you enjoy it!

Chicken with Creamy Onion Sauce

adapted from Eating Well

4 boneless, skinless chicken breasts, 

1 teaspoon kosher salt, divided

1/8 cup plus 1 tablespoon gluten free all-purpose flour, divided

3 teaspoons extra-virgin olive oil, divided

2 large shallots, finely chopped

1/2 cup dry white wine

1 14-ounce can reduced-sodium chicken broth

1/3 cup plain greek yogurt

1 tablespoon Dijon mustard

1/2 cup chopped green onions

Pound chicken until flattened to an even thickness, about 1/2 inch. I find it easiest to pound it with a heavy cast iron skillet. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/8 cup gluten free flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side.

Transfer to a plate, cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. 

Sprinkle with the remaining 1 tablespoon gluten-free flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in greek yogurt and mustard until smooth; turn the chicken to coat with the sauce. 

Stir in green onions and serve immediately.

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