I love coming up with new ways to eat my favorite sandwiches in gluten free ways. A good BLT (I guess these are technically BLATs) are pretty amazing sandwiches and these spring rolls do not disappoint despite the lack of bread. The lime-sriracha dipping sauce is also pretty delicious. It’s creamy, spicy and tangy and really worked well the rest of the BLT ingredients.
These rolls are also super, super filling. I had originally planned on using these as an appetizer, but they were so tasty and filling, they ended up being the perfect (almost) no cook meal. I would recommend serving these as soon as possible after making them, but if you have to they will keep pretty well for up to three hours after assembly.
1-5 teaspoons Sriracha or garlic chili sauce (depending on you spice preference)
For the Spring Rolls:
8 8-inch rice paper (spring roll) wrappers
2 cups baby lettuce/spring mix
2 large tomatoes, cut into thin slices
8 slices crispy, cooked center-cut bacon
1 avocado, pitted and cubed
For the Dipping Sauce:
Combine the mayo, yogurt, lime, and sriracha in a small bowl. Whisk it together and set aside.
For the Spring Rolls:
Make an assembly line with the bacon, tomato avocado and lettuce. (These spring rolls are best when served immediately, but can be served up to 3 hours later)
Fill a large pan with hot water and add one rice paper round. Allow it to sit in the water until it softens, about 15-30 seconds. (If your rice paper has a pattern on it, it will be ready to remove when the pattern disappears.)
Stack shredded or baby lettuce leaves on the lower third of the rice paper. Add tomatoes then a strip of bacon.
Fold the bottom of the rice paper up over the lettuce, tomato and bacon. Fold in the sides, then roll up. Repeat with remaining ingredients. If one of the wrappers rips, carefully overlap the two edges then continue to assemble the roll.
This week I am sharing some of favorite brunch recipes. I absolutely love brunch and summer weekends seem to just demand them. These recipes don’t demand too much cook and can mostly be prepared ahead to time, which gives you more time to relax, enjoy your weekend and enjoy some extra mimosas with your friends.
This frittata is pretty much perfect if you ask me. It’s easy to make, it can help you clean out your vegetable drawer and it reheats wonderfully. I just used the vegetables I had on hand, but you can add just about anything you want to this frittata. Broccoli, bell peppers, jalapeños or fresh herbs, like basil or chives, would all be great additions.
1 cup shredded cheese (I used extra sharp cheddar)
6 large eggs
salt and freshly ground black pepper, to taste
Heat the oven to 375 degrees F. Grease a baking dish (I used a 9 inch pie dish).
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and sauté until beginning to brown. Then add the green onions, mushrooms and garlic and cook until mushrooms begin to soften, about 5 minutes. Add tomatoes and spinach. Sauté for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt and pepper.
In a medium bowl, beat together the eggs, cheese, salt, and pepper.
Finish cooking in the oven for 25-35 minutes, until the eggs have completely set in the center.
I have said it before, and I will say it again, brunch is my favorite meal. It’s really just great. When it comes to breakfast foods, I kind of have an aversion to sweet and bready things and egg dishes can get a bit boring*, but if I’m at brunch, it means I can totally order a salad at 9 in the morning and it’s not weird. This salad is perfect for brunch or lunch or dinner. I would eat it for any meal really.
Wedge salads are one of my favorite salads and this is such a delicious spring twist on a traditional wedge salad. I was able to get all the ingredients at my farmers market, which made it feel even more seasonally appropriate. The flavors in this salad also worked really well together. I really like the vinaigrette dressing instead of a traditional blue cheese or ranch, which would have been way too heavy for this salad. The blue cheese crumbles gave the salad a bit of creaminess and tanginess, so you really don’t miss the traditional dressing at all. This was my first time trying radishes and I was hoping that they would be a bit more peppery, they were still a good addition to the meal.
Next time, there is only one thing I would do differently. I would make sure to cut the radishes and carrots as thinly as possible. Even though I used a mandoline to cut them this time, they were still quite thick (my fingers and I don’t have the best track record with the mandoline, so I try not to mess around with it too much) and it made them a bit difficult to chew compared to the rest of the ingredients. I think the carrots would probably be best done thinly with a vegetable peeler and maybe the radishes too.
* – there is one brunch dish and only one brunch dish that combines sweet, bready and eggy that I absolutely love and I’ll be posting it later in the week. Trust me, it is definitely worth the wait!
Trim stem from lettuce while leaving the core intact. Cut lettuce in quarters then place the wedges on individual serving plates. Arrange bacon, carrots, green onions, and radishes on and around each wedge. Sprinkle each wedge with blue cheese.
In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake until combined. Immediately drizzle over salad.
Now that all those cinco de mayo shenanigans are out of everyone’s systems, let’s talk about more important things, like our mothers. I love my mom (hi mom!). She’s one of the few people that religiously reads my blog and she always makes sure to point out when I misspell something. It’s Mother’s Day in the US this upcoming weekend and I have a wonderful weekend of wine tasting and brunch planned for my mama. This week I thought I would share some easy and delicious recipes that would be perfect for a Mother’s Day brunch or any other brunch events you have on the horizon.
This is the simplest appetizer in the world and it’s pretty tasty to boot! You really don’t need all that many ingredients either. Some biggish mushrooms, goat cheese, garlic, herbs, breadcrumbs and a food processor (or a strong mixing arm) and you are good to go. I used fresh parsley, because my parsley plants are out of control at the moment, but you can definitely substitute in any fresh herbs that strike your fancy (basil would probably be really delicious). If you aren’t using a food processor, I would recommend letting the goat cheese soften a fair bit before trying to mix it. I would also make sure to finely chop all your garlic and herbs too.
I recently discovered some new to me gluten free breadcrumbs from The Fresh Market. The Fresh Market just opened a new store in my town and it is wonderful! My aunt on the east coast has raved about TFM for years and I definitely see why! Their own TFM brand gluten free breadcrumbs are great. They are almost like panko. I have had great success with them in meatballs and burgers. I recently tried them as coating/breading with baked chicken and with these mushrooms and have been really happy with the results! If you have a TFM near you, I recommend picking up some breadcrumbs!
Here’s a quick and easy dip that’s perfect for any of your last minute cinco de mayo needs! All you need is a food processor and a few ingredients that are probably already in your pantry. This dip is easy to make and easy to serve, plus there’s not absolutely no cooking involved, which makes it a perfect summertime dip. I recommend serving it with tortilla chips and veggies, but you could use it with nachos or on quesadillas as well.
I felt that three chipotles was the perfect amount for this dip. It gave it a nice smoky, spicy taste, but it wasn’t spicy to the point that you couldn’t eat the dip. You notice the spice, but it’s subtle. I thought the dip was delicious when I made it, but it tasted even the better the next day. If you have the time, I would really recommend trying to stick it in the fridge for a few hours and let the flavors mingle.
1 cup loosely packed fresh cilantro (mainly leaves, a few stems are okay)
2-4 limes, juiced
1/4 cup plain yogurt (I used Greek, you can use sour cream too)
2-4 chipotle chiles in adobo (depending on your heat preference), coarsely chopped
2 teaspoons ground cumin
1 teaspoon red chili powder
1 teaspoon smoked paprika
salt and freshly ground pepper, to taste
In a food processor, combine all ingredients except salt & pepper, and process until smooth. Taste for seasoning, add salt & pepper to taste, and if you prefer a thinner dip, continue processing, adding lime juice 1 tablespoon at a time until desired consistency is reached.
Garnish with 2 Tbsp. of chopped cilantro (if desired) before serving.
Oh, haloumi, how I love you! Let me count the ways! I really, really love haloumi. I also really, really love caramelized onions and tomatoes and arugula. I basically just really, really love this salad. There is something about the salty (and squeaky) haloumi and the kind of sweet, kind of not caramelized onion dressing that just makes for the most amazing flavor combination. The peppery arugula was also a flavorful addition that worked really well with the rest of the ingredients.
I’m not going to lie, making the dressing is going to take you a bit of time. To get really delicious, rich, sweet caramelized onions, you are going to need about an hour. Don’t believe anyone that says it will only 10 to 20 minutes, that’s a lie. And don’t believe anyone that says you can add sugar to caramelize them, that’s just gross. (I am very passionate when it comes to caramelized onions and these two points, if you couldn’t tell….) The onions will get naturally sweet and it is definitely worth the effort, you just need to give them time. You can definitely blend the onion dressing in a food processor if you prefer a more vinaigrette-like dressing. I left the onions un-blended (more like a chutney almost) because I felt it would make for a heartier salad.
Heat oil in large pan over medium-high heat. Add onions when oil begins to shimmer. Let onions sit for 10 minutes and sprinkle with salt. Reduce heat low and continue to stir onions every 10 minutes until they are a rich, caramelized brown. It's going to take about 1 hour, give or take 10-20 minutes either side.
When onions are caramelized place in bowl and add the rest of the ingredients. Adjust flavors and spice to your taste. If you prefer a smoother dressing this can be done in a food processor.
For the Salad:
Wash and prepare lettuce and tomatoes. Divide between two plates
Heat oil in pan over medium-high heat (you can reuse the same pan you caramelized your onions in). Once oil is hot add haloumi slices and cook until starting to brown, about 2-3 minutes, then flip the haloumi and repeat on the other side.
Top tomatoes with halloumi, then add the onion dressing and freshly ground pepper.
Well, I am off on a trip today and I’m quite excited about it. Most might associate the Reuben Sandwich with New York City, but according to the internet, the Reuben originated in the wonderful city of Omaha, Nebraska, which is where I am off to! One of my best friends moved to Omaha last year and since I am always up for an adventure, I decided Nebraska would be the perfect spot for my spring break!
One of my favorite things about traveling, is trying the local cuisine and specialties. I am fairly certain I have never actually had a Reuben sandwich and since Rye bread is not gluten-free, I probably never will, but luckily you won’t even miss the bread in this salad. I was actually kind of surprised by how well this salad turned out. I was a bit wary of adding sauerkraut to a salad, but in the end I think it was my favorite part. I made my own Russian dressing as well and while it was very tasty, on its own it turned out a bit sweet for my taste. With the salad however, it did go quite well with the sauerkraut and pickles. Due to my prolong stint living in Eastern Europe, I have to absolutely love anything pickled and dill pickles and sauerkraut are two of my favorite foods. If you aren’t so big on those, this might not be the salad for you, but if you love a good Reuben sandwich this will be right up your alley.
This is by far the easiest gluten-free dessert I’ve ever made! Almost easier than opening a prepackaged mix. You only need two dishes to make this; a mixing bowl and a baking pan and you are ready to go. Start to finish, your cake will be ready in under 45 minutes!
I tried to cut down on the sugar since 1 cup seemed like a lot. I started adding it 1/4 cup at a time. I’m not sure if it was the cocoa powder or the gluten-free flour, but found that I definitely needed the whole cup. This cake is extremely rich and chocolatey. I ended up freezing about three-quarters of the loaf (I made mine in a loaf pan, not a cake pan). The slice I’ve defrosted since was just as good as the freshly baked. I think making this recipe into cupcakes, might make freezing a bit easier.