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!

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

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

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