Gluten Free

Italian Street Corn 2 Ways

July 9, 2019

It seems like everywhere you turn these days there are a million variations on Mexican street corn. Just on this blog you can find it on top of corn dogs, on a flatbread and on twice baked potatoes. I think it’s safe to say that it’s one of my favorite flavor combinations. With that being said, however, I think it’s high time for this classic dish to get a makeover. Italian Street Corn 2 Ways is a great way to switch up that dish that we all can’t seem to get enough of. One version is a parmesan pesto variation, homemade with homemade pesto and seasoned with Italian seasoning and crushed red pepper flakes. The second is a cacio e pepe version that just so happens to be my personal favorite, but then again, I’ll always say yes to anything cacio e pepe. These are a great summer snack, appetizer or side dish!

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Slow-Roasted Poblanos with Sweet Potatoes + GIVEAWAY

October 19, 2018

Today I’m sharing a simple and yet, super delicious recipe from Ashley Rodriguez’s (Not Without Salt) new cookbook “Let’s Stay In.” As I flipped through the pages of this beautiful book, many of the recipes called out to me, but one in particular just kept staring me right in the face, wanting me to make it. The funny part is that it turns out to be a relatively healthy dish that just so happens to be vegetarian and gluten-free. Now, if you know anything about me, and have been following my work on this site for a while some time, you’ll know that I don’t tend to gravitate towards healthy dishes, let alone vegetarian ones. At the same time though, you’ll know that I do have an affinity for breakfast and brunch dishes with a Tex-Mex vibe to them. A pepita avocado crema topped with a stuffed poblano pepper, fried egg and then doused in crumbled cotija cheese? Yes please. 100% yes without question. If there was ever a dish that just screamed BREAKFAST FOR DINNER, this one would take the top prize. It’s easy enough to whip up any night of the week, after a long day at work when all you want to do is go home and have a healthy meal you can feel good about eating. This checks off all of the requirements for any meal.

To celebrate the release of the book, and because I truly believe you should get your hands on it, I’m giving away a copy to one lucky winner! All you have to do to enter the giveaway is leave a comment below telling me what is your favorite thing to cook or eat in Autumn! You have until Monday to enter. A winner will be picked at random, and let’s remember to keep things fair. Only one comment per person. Good luck, my friends.

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Idaho Potato and Avocado Salad Arepas

March 2, 2018

Have you ever had the distinct pleasure of eating an arepa before? They’re kind of like a Salvadoran Pupusa or like a Mexican Gordita, except they’re eaten in Colombia and Venezuela. They’re basically thick tortillas, filled with different meats, beans, plantains, avocado or cheese. Like tortilla sandwiches if you will. Although now that I’ve said that, I’m sure I’ve angered a lot of traditionalists out there. Keep in mind that I’m just trying to give the most basic of descriptions for this dish so that we can all understand it as simply as possible. Arepas are commonly a street food, that you can eat on the go. I like to fill mine so much though, that you sort of need a knife and fork to eat it (blasphemous, I’m sure), but making a mess is half the fun I guess. I’ve teamed up with my good friends from the Idaho Potato Commission to show just how great potatoes and avocados are together. They’re like long lost best friends that should never be separated. These arepas are filled with a ridiculously easy potato and avocado salad that has hard boiled eggs as well, and flavored with fresh lime juice, a little mayo for that creaminess, cilantro and finished off with a bit of Mexican queso fresco for a salty bite. It’s a great vegetarian and gluten-free meal that will please everyone.

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Gluten Free Idaho Potato Pistachio Lemon Cake

July 29, 2016

We’ve come to the end of my Idaho Potato recipes (for the time being, let’s not get too sad) and because it is the end, I’ve saved the best for last. I feel like you always need to end on a sweet note, so what better way than with this Gluten Free Idaho Potato Pistachio Lemon Cake?! Now I’m not a pro or whiz when it comes to gluten-free baking, so I don’t post make GF recipes that often, because I don’t eat like that in real life. So who am I to say what’s right or wrong? I often feel like there are so many great GF blogs, books and recipes already out there, more and more everyday, that it’s hard for me to come in and be like, “Listen up, I know what I’m talking about when it comes to GF cooking and eating so listen to everything I have to say!” That just isn’t the case. At all. But when potatoes are turned into a dessert cake without the use of flour, but with all of the flavor and texture, now that’s something I can definitely get behind.

This cake is the perfect ending to any meal, especially if you’re like my mamma who doesn’t like overly sweet desserts. It’s the perfect balance of sweetness with just a tiny bit of savory because of the mashed potatoes used in the cake. Don’t let that fool you though or deter you from making it. You’ll find out quickly that this cake is everything you never knew you wanted. If berries are in season, either blueberries or blackberries, adding them to the batter along with the lemon and pistachio, would just take it over the top. OVER THE TOP. So what are you waiting for? Get to making a mashed potato cake on the double.

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