Friday, September 14, 2018

Jalapeno Popper Potato Salad

Football season is finally here and that means Tailgate Tailgate Tailgate!  This past weekend we grilled hamburgers and hot dogs, so I volunteered to bring potato salad.  In the past I've made Dill Potato Salad and Blue Cheese Potato Salad, but this time I wanted something a little different to share with our football friends.  Jalapeno Popper Potato Salad is a great twist on the traditional potato salad.  Though it features both fresh and pickled jalapenos, the combination of the other ingredients work really well together and help tone down the spiciness.  I probably should not share this little secret but our friend Scott makes THE BEST jalapeno poppers.  He brings them to tailgate, but does not put them out on the table potluck style.  He hides them.  You have to be in the inner circle to get a jalapeno popper, they are THAT GOOD. So in homage to Scott and his famous tailgate treat, I created a potato salad inspired by everybody's favorite tailgate food: the jalapeno popper!
Move over traditional potato salad...

Check out the bacon and jalapenos.
All the flavors of a jalapeno popper!
Garnish with thinly sliced fresh jalapeno.
Cover and refrigerate until ready to serve.

Thursday, September 6, 2018

Traditional Tikka Masala

A bulk of our television time is spent watching cooking shows.  I like crime, mystery and haunted stuff.  Mr. DD likes sports and Little Devil watches British television or obscure documentaries.  The one thing the three of us can always agree to is an informative cooking show or competition.  We've been watching Chef's Table on Netflix and recently watched the episode on Gaggan in Bangkok, Thailand.  Led by Indian Chef Gaggan Anand, it's consistently voted one of the world's best restaurants.  It features Indian flavors married with molecular gastronomy techniques.  (Imagine Willy Wonka if you don't know what that is.) Now I absolutely love Indian food, but I cannot imagine myself handling a giant container of liquid nitrogen.  Craving Indian food, we decided to go the more traditional recipe route, searching for something by Madhur Jaffrey.  She is widely known for introducing Indian cuisine to the United States.  I'm constantly trying to Indian recipes, with various levels of success.  We all agree my Butter Chicken recipe is our family favorite, but I know deep down it isn't traditional or authentic.  This past Sunday Supper was devoted to Indian cuisine, and the three of us spent a day tackling Tikka Masala for a truly classic Indian meal.


Such an authentic taste of true Indian food.

Begin by marinating the chicken.

Look at those thinly sliced onions!
Grill the marinated chicken pieces on skewers.

Add the grilled chicken pieces to the masala.
Serve over Basmati Rice.

Friday, August 31, 2018

Easy Gluten Free Lasagna Bowls

I'm constantly on a quest for new gluten free meal ideas.  There are plenty of gluten free pastas out there.  Some I have found are quite good, the others are a little mushy in texture.  Thankfully my family trudges right along with me and eats mushy GF pasta when they have to.  Occasionally it's just easier to omit some ingredients all together with an equally tasty result. That's how these Easy Gluten Free Lasagna Bowls were born.  Basically they are all of the yummy lasagna ingredients, minus the noodles, layered in a bowl.  My family enjoyed their servings with toasted garlic bread.  If you've got a good gluten free bread you enjoy, that would be a great accompaniment to this dish, but definitely not necessary.  The ingredients are delicious and hearty enough to satisfy on their own.  Whether you eat gluten free or not, these lasagna bowls are so simple to prepare they are sure to be a definite crowd pleaser!

Friday, August 24, 2018

Easy Peanut Butter Cookie Ice Cream Sandwiches

A while back we had our summer version of our Freaky Friday Recipe Swap.  I made Chili Cheese Coneys from my pal Angela over at LeMoine Family Kitchen.  What's more summery than a hot dog?  Well it turns out it's an Ice Cream Sandwich!  And not just any ice cream sandwich.  An ice cream sandwich made with homemade peanut butter cookies!  Michaela at An Affair from the Heart whipped up these Easy Three Ingredient Peanut Butter Cookies.  Guess what isn't one of the ingredients?  Flour!  That means they are gluten-free and I'm oh so happy!  Not only are the cookies fabulous by themselves, but Michaela took them a step further by filling them with vanilla ice cream and rolling the edges in mini chocolate chips.  I'm embarrassed to say how many of these ice cream sandwiches I've prepared this summer.  It has been our new favorite gluten-free snack around here.  I even made a batch for my Dad's birthday this weekend.  With only 3 ingredients and 15 minutes in the oven, these cookies are ready in a snap.  I usually let my ice cream soften on the counter for a few minutes while the cookies cool completely.  Once the ice cream sandwiches are assembled I individually wrap them in plastic wrap and place them in the deep freeze for a little while so the ice cream freezes back up. A wonderful dessert or afternoon snack that's sure to please everyone! 
The ideal treat on a hot summer day.
Bonus:  GLUTEN FREE!
Bake up a batch of 3 ingredient peanut butter cookies.
Cool completely on a cooling rack.
Fill the middle with softened ice cream.
Roll in mini chocolate chips
for extra fun!

What a treat!
I won't tell if you eat two.

Easy Peanut Butter Cookie Ice Cream Sandwiches


For the Cookies:

1 cup sugar
1 cup creamy peanut butter
1 egg

Preheat the oven to 350 degrees F.  Line a cookie sheet with parchment paper.  Combine the ingredients in a bowl and mix together.  (I used my stand mixer.) Roll cookies into 12 equal balls (I used my cookie scoop) and place on parchment paper.  Use a fork to mash down the ball and create the iconic criss-cross pattern.  Bake for 15 minutes.  Cool slightly on cookie sheet, then remove to cooling rack and cool completely. 

For the Ice Cream Sandwiches:

12 baked cooled peanut butter cookies
1 quart (you'll have plenty left) softened vanilla ice cream
1-2 cups mini chocolate chips

Place a scoop of slightly softened ice cream between two cookies and smoosh together.  Place the chocolate chips in a shallow bowl.  Roll the edges of the ice cream sandwich in the chocolate chips.  Wrap in plastic wrap and freeze several hours or overnight.

Prep Time:  Approximately 25 minutes   Cook Time:  15 minutes, plus needs to freeze

Friday, August 17, 2018

Big Mac Salad

I can honestly say I've never had a Big Mac.  As an adult I don't eat much fast food.  As a kid I was all about the Happy Meal.  I'm not really a fan of the special sauce, which I always assumed was Thousand Island Dressing.  Now Mr. Devilish Dish is somewhat of a Big Mac Expert.  And as I drag him through life on my gluten-free journey, I'm always looking for gluten-free options that will keep him intrigued.  When I ran across the idea for a Big Mac Salad, I knew it was something I had to try.  His first comment was, "Big Macs don't have tomatoes."  Then I ran through the jingle in my head, "Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun."  He's totally correct.  But I think they made a great addition to the salad, and added a necessary color component as well.  Also missing was the sesame seed bun, but if you're not gluten-free, wouldn't some sesame seed bun croutons be a fun addition?  Other than the tomatoes/missing bun debacle he declared the salad tasted, "Exactly like a Big Mac."  A very simple recipe, full of healthy ingredients, and a fun twist on an old favorite!
A really fun twist on an old favorite...
You won't miss the bun.
Layer the ingredients in a glass salad bowl
for a pretty presentation.
Drizzle the salad with the "special" dressing.
Enjoy the flavors of an old favorite
in a gluten free, low carb form!

BIG MAC SALAD
gluten free/low carb

For the Dressing:

1/2 cup good quality mayonnaise
2 teaspoons prepared mustard
1 teaspoon white vinegar
1 teaspoon paprika
1 tablespoon sugar
1/2 teaspoon Kosher salt
1 Kosher dill pickle spear, finely minced

For the Salad:

1 pound ground beef
Kosher salt
pepper
1/2 teaspoon onion powder
1 head Romaine lettuce, chopped
1/4 cup finely sliced white onion
1/2 pound cheddar cheese, freshly grated
3 Roma tomatoes, diced
1/3 cup finely diced Kosher dill pickles

To prepare the dressing, whisk together mayonnaise, mustard, vinegar, paprika, sugar, and salt.  Stir in pickles and set aside.

In a skillet over medium-high heat, season the ground beef with salt, pepper and onion powder.  Brown until crumbly and drain.  In a large glass salad bowl, layer the salad starting with the Romaine lettuce.  Top with the ground beef.  Then layer on the onion slices.  Cover with shredded Cheddar cheese and top with chopped tomatoes and pickles.  Serve drizzled with dressing.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 10 minutes




Wednesday, August 8, 2018

New Mexico-Style Blue Corn Atole Pancakes {Gluten-Free}

This past February, Mr. Devilish Dish and I made our annual pilgrimage to Santa Fe.  If you've read any of my previous blog posts, then you know that is my favorite place on the whole planet.  We've visited there many times.  On this last trip we had an extra day, so we drove out to nearby Chimayo, New Mexico to the Santuario de Chimayo.  Known as the "Lourdes of America," the shrine is famously known for the curative powers of the holy dirt found there.  The Prayer Room features discarded crutches and braces of those healed by the blessed dirt.  The Santuario de Chimayo is visited by over 300,000 people each year.  It is one of the most breathtakingly beautiful places I have ever been.  It is quite moving, no matter your religious affiliations.  Chimayo is also equally as famous for growing red chiles, that are ground into the most flavorful, and stunningly red chile powders you have ever seen.  I use it in my Chimayo Salsa which is some of the best homemade salsa you'll ever enjoy. We stopped at a local stand and bought some straight from the farmer.  It was a moving experience as well.  Located nearby is the Rancho de Chimayo restaurant which has been honored as one of New Mexico's Culinary Treasures.  Unfortunately the restaurant was closed the day we visited (but I now have an excuse to return!) I've had this pancake recipe many years, as I am constantly clipping and saving anything New Mexico related.  I understand at one time it was served at the Rancho de Chimayo.  I cannot verify that, but I can verify these are some of the tastiest, most unusual pancakes you'll ever enjoy.  We bought the blue corn meal at the Santa Fe Farmer's Market and the resulting pancakes had an earthy, nutty flavor that is indescribable.  They literally might be my new favorite pancake.  The bonus is since they are made with blue corn meal, they are gluten-free.  If you ever get the opportunity to visit Chimayo, I highly recommend it.  The views are absolutely amazing and you can stock up on blue corn meal and red chile powder.  And if you can't visit anytime soon, you can enjoy the flavor of this region right in your own kitchen with these New Mexico-Style Blue Corn Atole Pancakes.  
Some of the tastiest pancakes ever!
The blue cornmeal gives the batter an unusual color.
Made with fresh New Mexico blue cornmeal and
gluten-free flour.  


Cook until golden brown,
and make a generous stack.
 
Serve with LOTS of butter and syrup.

El Santuario de Chimayo...
Truly one of the most moving places I have ever visited.
Don't forget to stock up on red chile powder!
It's so tasty in my Chimayo Salsa...

New-Mexico-Style Blue Corn Atole Pancakes {Gluten-Free}

1 cup, plus 2 tablespoons blue corn meal
1 cup gluten-free flour
2 tablespoons granulated sugar
2 teaspoons baking powder
pinch salt
2 large eggs
3/4 cup half-and-half
3/4 cup milk
3 tablespoons canola oil
2 teaspoons vanilla extract

In a large bowl combine cornmeal, gf flour, sugar, baking powder and salt.  Whisk in eggs, half-and-half, milk, oil and vanilla.  Let batter stand at room temperature for 30 minutes or cover and refrigerate overnight.  Warm a griddle or large skillet over medium heat.  Dot with a pat of butter or small amount of oil.  When the oil or butter sizzles and hisses the griddle is ready.  Spoon approximately 3 tablespoons of batter onto the griddle.  After about 2 minutes, when the top surface is covered with tiny bubbles, flip the pancake.  The pancakes will be done when the second side is golden brown.  Repeat with remaining batter, adding more oil or butter as needed.  Serve warm with butter and syrup.  The pancakes absorb the toppings more than those made with traditional flour, so don't feel guilty about being generous with the butter and syrup.

Prep Time:  Approximately 35 minutes    Cook Time:  Approximately 5 minutes





   

Thursday, July 26, 2018

Raspberry White Wine No Churn Ice Cream

I recently participated in our quarterly Freaky Friday Blog Hop.  I love trying new recipes and getting acquainted with other food bloggers. Most of all I love seeing what recipes are chosen from each others blogs.  Madi from Mildly Meandering has a fabulous Raspberry White Wine No Churn Ice Cream on her blog featuring a lovely Chardonnay wine.  When Freaky Friday rolled around, my pal Deanna from Seduction in the Kitchen opted to re-create Madi's recipe with the slightly sweeter taste of Moscato wine.  Both options sounded equally delicious to me and I knew right away it was a recipe I must make.  Fast forward a couple of minutes, and I realized my mother-in-law has a birthday coming up.  What better way to celebrate than with a bowl of homemade ice cream?  Well, ice cream that contains wine is one way to celebrate.  And gifting the ice cream in a gorgeous antique bowl is another.  My mother-in-law loves all things pink, so when I found this pale pink depression glass bowl I grabbed it right away for a gift.  She also enjoys a good glass of white wine and instantly my gift idea was born.  With Deanna's Freaky Friday recipe fresh on my mind, I decided to make the ice cream and deliver it to my mother-in-law in the beautiful bowl.  So it's a Sunday in Oklahoma and you cannot purchase wine because the liquor stores are closed.  Not having any Chardonnay or Moscato on hand, I opted to give the ice cream recipe yet another twist and use Pinot Grigio, as I know that's a wine my mother-in-law truly enjoys.  The flavors of the ice cream turned out fabulous.  It's a rich, sweet creamy texture with just a hint of wine and the sweet-tart flavor of the raspberry swirl is the perfect compliment.  The slightly pink tint of the ice cream and the darling pale pink bowl were ideal together.  If you're in need of a summer time gift for a fun lady in your life, whip up a batch of this amazing ice cream!
Isn't this a pretty ice cream?
Cook the raspberries, sugar and
white wine to create the
raspberry sauce swirl.
Combine the white wine, condensed milk
vanilla and salt to create the ice cream base.


Gently fold in whipped cream.

Find a beautiful antique bowl for gifting (optional)
Freeze several hours or over night
before scooping and serving.

Garnish with fresh raspberries if desired.


Raspberry White Wine No-Churn Ice Cream
From: Mildly Meandering and Seduction in the Kitchen

For the Ice Cream:

1/2 cup white wine (I used Pinot Grigio but Chardonnay or Moscato would be equally delicious!)
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 teaspoon vanilla
pinch of salt

For the Raspberry Swirl:

1 pint fresh raspberries
2 tablespoons granulated sugar
2 tablespoons white wine

In a large bowl combine white wine, condensed milk, vanilla and salt.  In a large mixing bowl with a hand mixer, or using a stand mixer beat the heavy whipping cream until light a fluffy.  You'll want a consistency similar to whipped cream.  Gently fold the whipped cream into the white wine mixture. 

Meanwhile in a small saucepan over medium heat combine raspberries, sugar and wine.  Bring to a simmer and cook 5-6 minutes until raspberries break down.  Remove from heat and pour mixture through a fine mesh sieve to remove seeds.  Allow to cool 20-30 minutes. 

Pour half of the ice cream mixture into a bread pan.  Top with half of the cooled raspberry sauce.  Repeat layers.  Use a knife to carefully swirl the raspberry sauce throughout the ice cream.  Cover and freezer for at least 6 hours or over night. 

Scoop, serve and enjoy!

Prep Time:  Approximately 35 minutes     Cook Time: 0 needs to chill
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