Potato Soup

My dad and I visited the Georgia State Farmers Market a couple weeks ago - let me tell you there we amazing deals! Always go to a farmers market to buy your produce... it's cheap, fresh, and you can find some really interesting foods! Well we bought a huge box of potatoes - what am I going to do with all these potatoes?! Light bulb - Potato Soup! :) Always delish - always comforting!

Potato Soup 

What You'll Need:

• Bacon 
• 6 Potatoes 
• 1 Large Onion - Chopped
• Salt and Pepper to taste 
• Red Pepper Flakes - 2 shakes just to add a little kick 
•  2 tablespoons Garlic
• 1/2 Cup Shredded Cheddar Cheese 
• 2 cups Milk (I use Skim Milk to keep it on the lighter side) 
• 2 cups Gluten Free Chicken Broth 
• 1/2 Cup Shredded Cheddar Cheese 
• 
  

Get Cooking: 

1. Stab potatoes with a fork and put in the microwave until they are soft - this normally takes about 10-15 minutes. Let cool 
2. Cook bacon in the same pot you will be making the soup in. Drain all but 1/8-1/4 cup of the bacon grease for pot. 
3. Add the onion, salt, pepper, and red pepper flakes to pot and saute until translucent. 
4. Add in chopped garlic and saute another 2-3 minutes. 
5. Put 2 potatoes with skin in a large bowl and mix together like mashed potatoes. Scoop out the potato of the other 4 potatoes and add to mixer. 
6. Add the gluten free chicken broth and milk and add the potatoes and simmer for 10 minutes
7. Add the cheese and cook for another 5 minutes. 
8. Finished! Now enjoy your potato soup! :) 

Pumpkin Seeds

What to do with all those seeds in your pumpkin tonight on All Hallows Eve? Don't go throwing all those pumpkin guts away now because pumpkin seeds make a great salty gluten free snack. There are times when I am just craving salt - now I'm pretty heath conscious so I don't want to be stuffing myself full of chips and gluten free pretzels but pumpkin seeds are a great low calorie salty snack. So don't be afraid of that orange goo - and make yourself some pumpkin seeds tonight! Hey, you might save yourself some calories by snacking on these instead of all that candy!

Getting the seeds out of the pumpkin

• put all the pumpkin goo into a big bowl and fill with water
• Loose seeds will come to the top so scoop the easy ones out 1st 
• Comb through the pumpkin to get remaining seeds 
• Put all your seeds in another large bowl and fill with water and pull out any pumpkin that may have been clinging onto the seeds. 

Roasted Pumpkin Seeds 

What You'll Need

• Pumpkin Seeds
• Kosher Salt 
• Old Bay Seasoning (optional) 

Let's Get Cookin' 

• Preheat oven to 350 
• Spread seeds onto a baking sheet - pat with a paper towel (they don't have to be completely dry but you don't want the soaking wet either) 
• Cover seeds generously in salt and Old Bay Seasoning 
• Put in the over for 1 hour - till the seeds are a beautiful toasty brown color 

Note: If you want them extra salty put the seeds in water and salt overnight. Add 1/4 cup to every 1 cup of water. This makes them even more amazing! 

Easy Gluten Free-ness

Sometimes you just want something easy - something you don't have to cook or bake. So these are some gluten free finds that have put some joy in my belly.

Dark Chocolate Cover Pumpkin Peep

Well this is just yum-o. I'm a huge fan of peeps and dark chocolate - mix them together and they may be one of the best candies on the market! This was an amazing, gluten free, halloween treat. I'm probably one of the biggest fans of holiday candy out there so this little invention from Peeps makes my heart glad! 

Chicken Sausage 

Absolutely love these! They come in all different flavors at Sams Club. These were pretty spicy so it you aren't one for spice try one of the other flavors! I'm going to try all of them. But seriously, buy these. They are a low calorie fast meal :) And as always - gluten free! 

Spinach and Feta Cheese Chicken Burgers 

Can you say YUM!! These are simply delicious - I had mine for lunch and paired it with some slices of tomato and a little salsa on top. Makes a great fast meal - heathy, low calorie, and gluten free! I'm loving all these amazing finds here lately! 

So what are you go to meals and snacks when you are in a hurry? Let me know - I'll always give anything a try! 

Spicy Jambalaya

I was watching The Neely's one day and I was inspired to make this! :) I used their recipe as a base but I spiced mine up a bit and used gluten free chicken broth.

 

What You'll Need: 

• 2 Tablespoons olive oil 
• 2 pounds boneless skinless chicken thighs 
• Kosher Salt and Pepper 
• 1 pound of spicy smoked sausage 
• 1 large onion, chopped
• 1 green bell pepper  
• 2 ribs of celery, chopped 
• 2 tablespoons of chopped garlic 
• 1 tablespoon chopped thyme 
• 1 tablespoon chili powder 
• 1/2 tablespoon cumin 
• 1 tablespoon of hot sauce 
• 2 cups of brown rice 
• 2 tablespoons tomato paste 
• 1 can of tex-mex style diced tomatoes 
• 2 1/2 cups of gluten free chicken broth 
• 2 bay leaves 

Instructions: 

1. Heat oil in a large pot - this works great in a dutch oven 
2. Season the chicken with salt and pepper, place in pot and brown on both sides. Take out and save on a plate. 
3. Add the sausage, onion, pepper, celery, garlic, thyme, chili powder, cumin, and hot sauce and saute until translucent 
4. Add the rice, tomato paste, diced tomatoes, gluten free chicken broth, and bay leaves and bring to a boil, then reduce to a simmer and cook on low. Cover our pot and cook for about 15-20 minutes. 
5. Turn off the heat and let stand for a couple minutes. Take out the bay leaves. Add a couple shake of hot sauce if you are looking for the extra spice like me and serve! 

Rainy Day Chicken and Dumplings

We had quite a rainy week here in Georgia which I love! It gives me a chance to make one of my favorite meals - Chicken and Dumplings. When I first found out I was gluten intolerant one of the first things that popped in my head was "Oh no! I can never, ever, again have chicken and dumplings" Well think again my gluten intolerant self - I have achieved a yummy and belly warming chicken and dumplings!

I did two versions of this for those of you who are still feeding people who can eat gluten :) It's super easy!

Chicken and Dumplings 

What You'll Need: 

• Bone in Chicken (for two people I used 1 leg and 1 breast with rib meat)
• 1 large onion, sliced
• 2 Bay Leaves 
• 1 tablespoon Thyme 
• 1 tablespoon Sea or Kosher Salt
• 1 tablespoon Pepper 
• 6 cups water 
• 1/2 Heavy Cream 
• 3/4 cup Gluten Free Bisquick 
• 1/3 Cup Milk 
• 1 Egg
• 2 Tablespoons Butter 
• 1 tablespoon parsley 
• Couple Shakes of Salt 

Instructions: 

1. Put water, chicken, onion, bay leaves, thyme, salt, and pepper. Bring to a boil, then simmer for 3-4 hours
2. Make the dumplings. Combine the Bisquick, milk, egg, butter parsley, and salt. 
3. Take the chicken out of the broth and pick apart once it cool enough :) Don't be hasty like me - burning fingers! (I keep the pulled apart chicken in a separate bowl) 
4. Put the dumplings in the broth (make sure to use only a tablespoon for the dumplings, they tend to get pretty big) 
5. Cook for 10 minutes uncovered, then cover and cook for another 15. 
6. Add the heavy cream once dumplings are ready 
7. Add chicken to your bowl, pour in the dumplings and broth, ad ENJOY! :) 

For Those Gluten Eaters 

For the gluten eaters - I like to add egg noodles since my dearest husband, Michael, doesn't fancy dumplings of any sort! Just make them in a separate pot and thrown them into your gluten eaters bowl and serve! 

Chocolate Peanut Butter Cups

Oh the dessert life of us gluten free guys and gals - it can be a rough sea to sail, dodging the sharp rocks of cookies, cakes, and even candy but I have uncovered something so delightful, so delicious, so seriously satisfying you won't even think about any gluten filled desserts! I was inspired to make these little delicious cups of joy by a picture of a peanut butter cup and waa-laa...so here enters into my gluten free kitchen, my recipe book, and my tummy...

 Chocolate Peanut Butter Cups! 

What you will need: 

• mini muffin pan 
• mini muffin paper cups 
• food brush (I used a paint brush since alas I don't have a food brush) 

Ingredients: 

• 2 cups Semi-Sweet or Dark Chocolate Chips (melted) 
• save 1/2 cup for chocolate swirls 
• 1 Tablespoon Crisco 
• 1 cup creamy peanut butter 
• 1cup powdered sugar 
• 1 thing of cool whip 

Chocolate Cups: 

1. Melt 1 1/2 cups of chocolate in microwave. 
2. Brush melted chocolate onto the mini muffin paper cups...Make these thick. I went over them a couple times with the brush. Save the extra just in case you need to add more.
3. Put chocolate cups into the freeze for about 20 minutes. Once they are hardened you can see if you need to add more chocolate. 

Peanut Butter Filling: 

1. Combine the peanut butter, powdered sugar, and cool whip with a mixer until completely combined. Easy enough right? 

Chocolate Swirls: 

1. Melt 1/2 cup chocolate and 1 tablespoon Crisco in microwave
2. Spread onto baking sheet and put into the freezer until the chocolate is completely hardened. 
3. Take a frosting spreader, butter knife - turn sideways and scrape the top of the chocolate to make swirls (make sure to keep these cold or they will melt) 

Combining it al together: 

1. Peel off paper from chocolate cups. 
2. Fill cups with peanut butter filling 
3. Top with a couple chocolate swirls 
4. Eat this completely gluten free delicious dessert!