Gluten Free Oatmeal Raisin Cookies

One of my good friends Jes, who happens to be gluten free, asked me to cater her graduation party yesterday!

Of course I was so proud of her for graduating from grad school, I couldn’t say no, so I took on the job!

The menu consisted of LLB Gluten Free Favorites including Buffalo Chicken Dip, Sweet Potato Tots, Buffalo Pickle Chips, Gluten Free Chocolate Cake, and these delicious cookies!

Everything was a hit and Jes’ step dad even said these were the best Oatmeal Raisin Cookies he’d ever had

Ingredients

• 2 cups Premium Gold Gluten Free Flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup butter (softened)
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups gluten free rolled oats
• 1/2 cup raisins

Begin by combining the flour, baking soda and cinnamon in a small bowl.

Next, cream together the butter and brown sugar.

Add the eggs and vanilla and combine well, then add the flour mixture.

Mix the flour into the dough, then hand mix in the oats and raisins.

Mix all of the ingredients together then form the dough into small balls and place on a baking stone.

Bake at 325° for 20-25 minutes.

This recipe is perfect for those with a gluten-intolerance, all of the deliciousness of the classic cookie with none of the gluten!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♥ Love the recipe?  Don’t forget to share it with your friends!

Guacamole Stuffed Peppers

Last week I noticed a new item at my local grocery store, a bag of small, bright colored, sweet peppers. I picked up a bag with the thought that something that cute and vibrant had to be used in a new dish!

When I got home I realized I had purchased a bag of avocados last week that were now perfectly ripe, and so the guacamole stuffed peppers were born!

This dish is not only delicious, it’s also gluten free, vegan and paleo making it the perfect party appetizer for all guests!

Ingredients

• 10-12 small sweet peppers
• 3 avocados
• 1 small tomato (chopped)
• 1/4 onion (chopped)
• 1 lime (juiced)
• 1 tbsp fresh cilantro (chopped)
• 1 serrano chili (minced)

Begin by slicing the tops off of the peppers and cutting them in half, removing the white membrane and seeds from inside.

Next, place the peppers on the grill over medium heat for 7-8 minutes.

Remove from the heat and allow to cool while preparing the guacamole.

Prepare the guacamole by removing the avocado from the shell and smashing in a small bowl.

Next add the tomatoes and onions.

Add the lime juice, cilantro and serrano chili, then mix well to combine.

Spoon the guacamole into each pepper.

Simple as that, you have a beautiful, easy and healthy dish to serve as an afternoon snack or appetizer!

With all the beautiful bright colors in this dish, it just screams summer to me! Am I the only one super excited for shorts everyday, pool parties and BBQs?

♣ Vegetarian Option: Omit the ahi to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

♠ Paleo Option: This recipe is paleo.

Kentucky Derby Mint Julep Chicken Skewers

I’m headed to Arizona this weekend to visit friends, watch playoff basketball, and of course throw a Kentucky Derby Party with my bestie Amy Black!

Amy is the fashion girl of the group and has created an amazing post on her blog, Amy’s Vintage Closet, about what to wear for the Kentucky Derby (or in our case Derby themed party!)

Of course I was in charge of the food, so I thought, what’s more Kentucky Derby than the Mint Julep? I turned the classic cocktail into a party appetizer that is sure to be a hit this weekend!

Ingredients

• 1/2 cup bourbon
• 1 tbsp brown sugar
• 4 tbsp fresh mint leaves (divided)
• 1/4 cup balsamic vinegar
• 1 lemon (zested and juiced)
• 1/2 tsp ground allspice
• 1 lb chicken breasts (cut into cubes)

Begin by adding the bourbon to a small mixing bowl, then add the brown sugar and 2 tbsp mint. Muddle the mint and sugar with the bourbon.

Next, add the balsamic vinegar, then the zest and juice of the lemon.

Finally add the allspice and stir to combine all of the marinade ingredients.  Next, add the chicken to the marinade.

Place in the refrigerator for 30 minutes to marinade. After this time, remove the chicken from the marinade and place on skewers.

Grill the skewers over medium heat for 20 minutes, rotating throughout the cooking process.

Remove the chicken from the skewers.

Place a mint leaf on each piece of chicken then skewer with a toothpick and serve.

This recipe is so fun and unique, it’s sure to be a hit at any party, big hats not required

♣ Vegetarian Option: Substitute tofu cubes for chicken to make this recipe vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!

From Margaritas, to Chipotle Lime Chicken, it’s been a fiesta in my house every day for the last week!

My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!

The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!

Ingredients

• 1 ear corn
• 1 red bell pepper
• 1 jalapeño
• 3 hearts of romaine lettuce
• 1 can (15 oz) black beans (drained and rinsed)
• 1 tomato (chopped)
• 1 avocado (chopped)
• 2 tbsp fresh cilantro
• 1/4 cup goat cheese (crumbled)
• 1/2 cup corn tortilla strips

Ingredients (Honey Lime Dressing)

• 1 garlic clove (chopped)
• 1 jalapeño pepper (chopped)
• 2 tbsp fresh cilantro
• 2 limes (juiced)
• 1/4 cup Enzo Olive Oil
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 tsp ground ginger

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.

Next, add the olive oil, honey, dijon mustard and ground ginger.

Blend into a smooth consistency.

I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.

I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!

Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.

Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.

Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.

Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

Remove from the grill, chop the lettuce then add it to a large bowl.

Next, remove the grilled corn from the cob and place it on top of the salad.

Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.

Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

Remove the salad dressing from the refrigerator and drizzle on top.

Toss well and serve.

This is now my new favorite salad!  Such a great combination of so many amazing things!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Nutella Chocolate Gluten Free Skillet Brownies

Today I was having one of those days that was just like “eh” so I thought, what would turn that “eh” to a “Yeah!” more than the delicious combination of Nutella and Chocolate!

And did it ever! I combined the two sweet, decadent ingredients in this amazing skillet brownie!

I also took this opportunity to prepare my first gluten free brownie recipe using Premium Gold Gluten Free Flour.

I guarantee that if I didn’t tell you this skillet brownie was gluten free, you’d never know!

It’s so rich and creamy, there’s no need for gluten in this delightful dessert!

Ingredients

• 1/2 cup + 2 tbsp butter (separated)
• 1 cup sugar
• 1 tsp vanilla
• 3 eggs
• 1/2 cup Premium Gold Gluten Free Flour
• 1/2 cup cocoa
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup chocolate chips
• 3 tbsp Nutella (separated)
• 1/4 cup milk
• 2 cups powdered sugar

Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl.

Add the vanilla and eggs.  Mix together then add the cocoa, flour, baking soda and salt.

Blend well.

Hand mix in 1/2 cup chocolate chips.

Spray a large skillet with cooking spray.

Next, pour the batter into the skillet.

Add 2 tbsp of Nutella to the brownie batter.

Use a knife to swirl the Nutella.

Bake at 325° for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

While the brownie is baking, prepare the brownie frosting by adding the remaining 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp Nutella to a small mixing bowl.

Melt in the microwave for 2 minutes, then whisk in the milk, followed by the powdered sugar.

After the brownie is finished baking, pour the frosting over the skillet brownie.

Pure happiness is served

This dessert is so easy to make, it can be served after dinner during the week as a wonderful treat. Apparently I’m a poet and didn’t know it

This recipe is also perfect for parties because everyone can partake in the brownie par-tay, whether they’re gluten intolerant or not!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.