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 Tablespoons olive oil
- 1 onion, diced
- 1 bunch green onions, chopped
- 2+ cloves garlic, minced
- 6+ large mushrooms, cleaned and sliced
- 1 tomatoes, chopped with seeds removed
- 1 cup baby spinach, roughly torn or chopped
- 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.
Posted in Breakfast, Cooking, Food, Gluten-free, Recipes, vegetarian
Tagged breakfast, brunch, cooking, food, gluten free, mushrooms, onions, recipes, spinach, tomato, vegetarian
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!
Spring Wedge Salad with Carrots, Radishes & Bacon
- 1 head iceberg lettuce
- 6 slices bacon, crisp-cooked and halved
- 3 carrots, thinly sliced
- 2 green onions, chopped
- 6 radishes, sliced and/or chopped
- 1/2 cup crumbled blue cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, mashed
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 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.
Posted in Cooking, Food, Gluten-free, Recipes, Salad
Tagged bacon, carrots, cheese, cooking, food, gluten free, recipes, 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!
Gluten Free Goat Cheese & Herb Stuffed Mushrooms
- 1/2 cup breadcrumbs(I used TFM gluten free breadcrumbs)
- 2 large garlic clove, coarsely chopped
- 5 ounces soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon red-pepper flakes
- 1/2 lemon, juiced
- 12 large mushrooms, wiped clean, stems and gills removed
- Kosher salt and freshly ground pepper, to taste
- Heat oven to 400 degrees.
- In a food processor, pulse bread and garlic until fine crumbs form; set 3 tablespoons aside.
- Add the goat cheese, parsley, red-pepper flakes and lemon juice to food processor. Season with salt and pepper, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Posted in Appetizer, Food, Gluten-free, Recipes, vegetarian
Tagged Appetizer, cheese, cooking, food, gluten free, goat cheese, mushrooms, recipes, vegetarian
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.
- 2 (15 ounce) cans black beans, drained & rinsed
- 5 large garlic cloves, coarsely chopped
- 1/2 onion, coarsely chopped
- 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.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, Side Dish, Vegan
Tagged black beans, cooking, food, mexican, recipes, vegan
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.
Haloumi Salad with Caramelised Onion Dressing
For the Salad:
- 1/2 Tablespoon olive oil
- 1 block of halloumi, sliced
- 1 tomato, sliced
- 1 bag of salad greens (I used arugula)
- salt and freshly ground pepper, to taste
For the Dressing:
- 1 Tablespoon olive oil
- 1 large onion, thinly sliced
- Kosher salt
- 1 Tablespoon Dijon mustard
- 3 Tablespoons balsamic vinegar
- 1 pinch red pepper flakes
- Freshly ground pepper, to taste
For the Dressing:
- 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.
- Serve and enjoy!
Posted in Cooking, Food, Gluten-free, Recipes, Salad, vegetarian
Tagged cheese, cooking, food, gluten free, onions, recipes, salad, vegetarian
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.
For the Russian Dressing
- 1/2 cup mayonnaise or Greek yogurt (I used half and half)
- 2 tablespoons ketchup
- 2 tablespoons pickle relish
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
For the Salad
- 4 large handfuls lettuce or spring greens
- 2 Tablespoons grated cheddar cheese
- 1/4 cup sauerkraut
- 1 Tablespoon dill pickle relish (or chopped dill pickles)
- 2 Tablespoons Russian Dressing
- 3 ounces cooked corned beef chopped or shredded (leftover or deli meat will work)
For the Dressing:
- Combine all of the ingredients in a small bowl and mix well. Set aside or refrigerate until needed. Dressing can be covered and refrigerated for up to 1 week.
For the Salad:
- Add lettuce to a large serving bowl or plate. Top with the rest of the ingredients. Serve and enjoy!
Posted in Food, Gluten-free, Recipes, Salad
Tagged cabbage, cooking, corned beef, dressing, food, gluten free, recipes, salad
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.
Super Simple Gluten-Free Chocolate Cake
- 1 1/2 cups gluten-free flour mix (I used Better Batter.)
- 1/2 cup cocoa
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 teaspoon guar gum or 3/4 teaspoon xanthan gum (only not included in GF flour mix)
- 1/2 cup semi-sweet chocolate chips
- 5 Tablespoons cooking oil
- 1 Tablespoon vinegar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup water
- Heat oven to 350°F
- Mix all dry ingredients in a bowl.
- Add all liquid ingredients and mix well.
- Bake in greased and floured nine-inch square pan (or lined with waxed paper) for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Serve as is or with some berries and cream for extra indulgence.
Posted in Baking, Cake, Cooking, Desserts, Food, Gluten-free, Recipes, vegetarian
Tagged baking, chocolate, cooking, dessert, gluten free, recipes, vegetarian
My girlfriend Kelly made this absolutely amazing asparagus appetizers (I love alliteration!) for our last book club meeting. They were delicious! And so simple. I made them at home for a little Monday evening aperitivo. These are definitely a great bite for a last-minute wine and cheese party and definitely worthy of sharing with guest. Next time I have a dinner party, these will be on the menu. I’m actually kind of looking for any excuse to make these again.
You can use any soft, spreadable cheese. I would avoid cream cheese, but any other soft cheese should work. I think Boursin would be amazing.
Making this appetizer into a side dish would be very easy to do. I would leave the prosciutto slice whole and wrap it around 3-5 pieces of asparagus and cook them the same way (maybe a minute or two longer). I think it would make for a really tasty side dish, but I really like how the individual spears of asparagus and prosciutto get super crispy.
Prosciutto & Goat Cheese Wrapped Asparagus
- Asparagus spears, washed and trimmed
- Soft goat cheese, at room temperature
- Prosciutto, each slice cut into 3 pieces
- Pre-heat the oven to 400F degrees.
- Spread the goat cheese on each slice of prosciutto.
- Wrap each asparagus spear in a 1/3 slice of prosciutto and goat cheese.
- Bake for 6-8 minutes, until warm and starting to crisp.
- Serve and become the hit of the party!
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes
Tagged Appetizer, asparagus, cooking, food, gluten free, goat cheese, recipes