Fontina Stuffed Portabellas

There was a time in my life that I never would dream that my daughter would be begging for mushrooms. Now often times she begs me to make her some. I love experimenting with different ingredients to fill them with. They are a perfect round bowl. I think Portabellas make the perfect side dish. If you like mushrooms and you like cheese, this recipe is for you. 
Fontina Stuffed Portabellas

adapted from How Sweet Eats

2 large Portabellas mushrooms, stems removed

1 tablespoon olive oil

2 tsps shallot, thinly sliced

1 clove of garlic, minced

1/2 cup sweet onion

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon smoked paprika

1 tablespoon Parmesan cheese

1 tsp balsamic vinegar

2 slices of fontina cheese

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots  and ontions with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and cook for 1 minute, then stir in smoked paprika and parmesan. Scoop mixture into a side dish and set aside. Add 1 tsp olive oil to the pan you cooked the mixture in.Place mushrooms in the pan and cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the mixture. 

Turn the heat under the skillet off, and heat the broiler in your oven.

Add mushrooms to a broiler pan.

Drizzle balsamic into pan and gently stir mushrooms to coat, then add cut up slices of fontina on top of each. 

Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately,

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Gluten Free Baked Lemon Pasta

It is a bummer for me that when dinner is ready, the lighting is horrible in my kitchen. Makes getting a good picture very hard. I hope to get a lighting system soon to help with that, but in the meantime I will still keep trying to remember to get a picture, even if it is not the best. 

Are there any other Pinterest addicts out there? I find myself overwhelemed with cooking and baking ideas. Not to mention the home improvement ideas and Do It Yourself ideas. I love taking those ideas and making them a reality. Which often means changing ingredients around or adapting them for what you have in the kitchen. Especially when you are a gluten free kitchen. It used to be so hard to see all these wonderful recipes that I knew I could not make because of gluten. It is so great now to have so many wonderful products on the market today that enable the re-creation of dishes. Pasta used to be a big problem, but not anymore.  
I absolutely love this dish. With it being Citrus season in California, it gave me great pleasure to just walk out back and snag a few lemons off my tree to make this dish. I hope you enjoy it as much as we all did. 


Baked Lemon Pasta

adapted from the Pioneer Woman

8 ounces Quinoa Gluten Free Linguine

4 Tablespoons Salted Butter

2 Tablespoons Olive Oil

2 cloves Garlic, Minced

1 Lemon, Juiced And Zested

1/2 cup Sour Cream
1/2 cup greek yogurt
4 oz cream cheese

1/4 tsp salt

1/2 cup Parmesan Cheese

1/4 cup Chopped Parsley

Extra Lemon Juice

Preheat oven to 375 degrees. Cook Linguine until al dente.

In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic and the juice of one lemon. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. 

 add about 1/8 cup of the chopped parsley. Pour mixture over drained  Linguine and stir together, then pour  Linguine into an oven safe dish.

Bake covered in foil for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. 

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then remaining chopped parsley. 

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Gluten Free Grab and Go Pick of the week

Our gluten free grab and go pick of the week is Bakery on Main Gluten Free Instant Oatmeal. They have three delicious flavors:

Strawberry Shortcake

Maple Multigrain Muffin

Apple Pie

Taylor has 2 shifts a week where she works 10pm to 5am. The worst part, is that it is at ihop. There is absolutely nothing there she can eat. I even worry about her working there because of her wheat issues. Even the salads have so much cross contamination that she cannot eat them. Packing food for her has been a challenge. These individual serving packets are perfect. Just add hot water and you have an instant breakfast or in her case ... midnight snack. 

They are High in Fiber, Dairy and Casein Free, Gluten Free, Wheat Free, Trans Fat Free, Cholesterol Free and Low in Sodium. If your store does not carry them, you can order direct at www.bakeryonmain.com

Rice Pilaf Naturally Gluten Free

I love rice as a side dish. Especially since we don't serve as much bread as the normal household. I do make bread from time to time, but I find rice so much lighter, and without the fear of gluten since it is naturally gluten free. There are so many ways to prepare rice. But my favorite way is Rice Pilaf. I assume it is others as well because a lot of restaurants serve it as a side as well. 
This recipe was very simple to make. You can do it in a rice maker, or like the stove version below. Everyone really enjoyed this rice. I wish I could have another bowl of it right now, it was so good! Here is what I did;

1 TBSP butter

1 TBSP olive oil

1 sweet onion diced (about 2 cups)

1 bay leaf

1 lb jasmine rice

1 quart chicken stock

1 tsp salt

Preheat the oven to 350 degrees.

Heat the butter and oil in an ovenproof saucepan that has a lid that you will use later.

Add the onion and bay leaf and saute until the onion is tender but not browned.

Add the rice and stir to coat it completely. Let cook for 2 minutes on the stove top stirring constantly. 

Pour in the chicken broth and the salt and bring to a boil.

Cover the pot tightly and place it in the oven at 350 degrees for 40 minutes.

Transfer the rice to a serving dish and fluff with a fork and serve. I like to scoop mine onto a plate with my ice cream scoop. 

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Gluten Free Lemon Ricotta Ravioli

We got this AMAZING pasta delivered to us from Nantucket Pasta Goddess. I was so excited! Finally FRESH gluten free pasta for Taylor that I didn't have to make myself. I could not wait to make the ravioli's for Taylor, so I put the Lemon Ricotta Ravioli and the Butternut Squash Ravioli in the fridge. Planning to make her two dishes, one for lunch and one for dinner. Well... she worked the graveyard shift at ihop last night. From 10pm to 5am waiting tables. I was SOOOOOOO mad this morning. BOTH pasta's were GONE! This is what I woke up to....

I will refrain showing you the rest of the pictures of my messy counter and pots in the sink. After my initial rage. I started laughing. That is one way to say how easy this pasta is to make. 

I eagerly awaited for her to wake up this afternoon. Yes, I said this afternoon. Her schedule is so late now, she needs to sleep late so she can work the late shift. As she plopped down the stairs I said: "I cannot believe you ate all that pasta! I was going to blog that today!"

A big grin spread across her face. 

"It was SOOOOO good! The Lemon Ricotta was my favorite!"

Ok, so she loved it. Here is what she did. 

Bring a pot of water to a boil. 

Add one 10 ounce package of Nantucket Pasta Goddess Ravioli.

Top with warmed Marinara.

She ate the whole thing and I did not get a picture. 

Good thing I can order more. Don't get me wrong. It makes me so happy that she can make something on her own and enjoy it. So Nantucket Pasta Goddess gets a major thumbs up! You can order yours on their website at: http://www.nantucketpastagoddess.com

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Prosciutto Cups gluten free appetizer

My family loves to get appetizers while I am putting the finishing touches on dinner. Usually they hope for something very high fat and calories. These are lighter than most meat and cheese starters. The inclusion of Spinach adds the extra nutrition that makes me as a Mom feel like I am giving them what they want, with a few tricks up my sleeve. The kids and the husband devoured all of them. So I think this one is a keeper. 
Spinach Ricotta Prosciutto Cups

adapted from Prosciutto Recipes

4 Cloves Garlic, minced

1 Cup Fresh Chopped Spinach

1/2 Pound Prosciutto, thinly sliced

1 Cup Ricotta Cheese
Salt and Pepper To Taste

Preheat the oven to 350 degrees F.

Mix together the garlic, spinach and ricotta cheese in a medium bowl until well blended.

Set aside.

Place strips of prosciutto into the cupcake cups so that they line the bottom, but there is some meat hanging out over the sides.

Fill each cup with about 3/4 full of filling.

Bake for 25 minutes, until the prosciutto is browned and stiff to the touch.
Sprinkle with Salt and Pepper according to your palate preference. 

Let slightly cool on the counter for 5 minutes before you serve them, otherwise they burn your mouth.  

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