Roasted Cauliflower Bites wrapped in Prosciutto

You can’t mess this recipe up, I promise. It is very simple. Spread the cauliflower bites in an even layer on a cookie sheet, sprinkle with salt and pepper. Wrap cauliflower with thin slices of prosciutto, drizzle extra virgin olive oil over top, and bake at 400 for 20 minutes (depending on oven); or until prosciutto appears crisp and cauliflower is caramelized. Pancetta and bacon may also be used, instead of prosciutto. Serve with walnut-basil pesto as dipping sauce. Perfect for holiday entertaining!


Simple Tomato Sauce (Gluten-Free)

Everybody needs a few sauces in their repertoire. Sauces are an easy way to amp up the flavor and add a unique spin to a recipe. I have several I love to use including: BBQ sauce, walnut-basil pesto, champagne-butter sauce, black bean sauce, roasted red bell pepper sauce, and now this lovely tomato sauce. Use this tomato sauce recipe for your favorite spaghetti dish, pizza sauce and more. [Read more...]

Walnut-Basil Pesto

Pestos are sexy. Just look at the vibrant colors. They have become a staple sauce in my kitchen because of their versatility and beauty. Pesto may be made ahead of time and kept in the freezer for an instant sauce. They are typically made of basil, pine nuts, parmesan cheese, olive oil and salt. I’m switching it up a bit by using walnuts and Gruyère cheese. The options for pesto use are endless. Use pesto as a dipping sauce, toss with freshly cooked pasta or spread on your favorite bread. [Read more...]

The ABC’s of Entertaining

Dinner party… those two words can be intimidating if you are the host. Panic attacks, money, menu, drinks, what to serve? Don’t fret. I’ve come up with a list that will ease your nerves. My ABC’s of Entertaining are below with pictures from my first ever, gluten-free dinner party. It was a huge success and my guests were very pleased with the meal. Their favorite part? The wine poached pears topped with mascarpone coconut cream. Who knew I had the dessert gene in me?

A canvas sign by my sister, @jennymeyerart.

A is for Allergies: Double check with your guests to make sure they have no dietary restrictions, such as food allergies or Celiac Disease. [Read more...]

Roasted Red Bell Pepper Hummus (Gluten-Free)

Not only is making your own hummus cheaper, it is SO easy to make. I roasted some bright red bell peppers in the oven, then threw this all together in my food processor and voila!  Homemade hummus. [Read more...]

Homemade Creamy Peanut Butter (gluten-free, sugar-free, dairy-free)

My family is obsessed with peanut butter. They go through jars and jars of the stuff. I thought it would be better to have a homemade version. That way you are controlling the ingredients: salt, sugar, dairy, etc.  I came up with this creamy, peanut butter recipe one day and the best part is… it took 15 minutes to make! It stores well in the fridge or shelf, and I love the addition the coconut oil brings to the butter. [Read more...]

Tangy Barbecue Sauce Recipe (Gluten-Free)

I’ve experimented with gluten-free barbecue recipes for some time now, and I think I finally found the perfect mixture. I don’t know about you, but I do not like my barbecue sauces sweet. I would rather it be tangy with the spicy mustard coming through in the background. I used this on my famous BBQ chicken pizza and it turned out great. Next up, I plan to smoke some ribs or grill some chicken breasts with this sauce. The options are endless. I hope this becomes a favorite in your household as much as it has in mine. [Read more...]

Grilled Corn with Chili-Lime Vinaigrette and Fresh Feta

Just because school has started back, doesn’t mean you need to abandon your grill just yet. Grilling up fresh summer vegetables gives them such a wonderful, deep flavor. I have been grilling up a storm. From chicken and peach skewers to grilled corn with basil butter sauce. This is my new favorite though. I love the brightness that the fresh lime juice and zest adds to the dish.

Soak corn with husks on for at least an hour, maybe more. Pre-heat grill to medium high. Keep a watchful eye on corn and rotate often. You want it to look charred all the way around. For instructions on grilling corn, click here. [Read more...]

Lemon Pine Nut Hummus

My kitchen has seen lots of hummus recipes lately. Dirty blenders and food processors, pans of roasted bell peppers and plenty of tahini. My two favorite hummus flavors are roasted red bell pepper and this lemon pine nut hummus. I toasted the pine nuts in a small skillet before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor that is truly addicting. I’m in Jackson Hole again this month, and served this appetizer outside for cocktail hour. The weather here is gorgeous, as usual. A high of 70 degrees is not bad ;) The crackers in the photo are from Skinny Crisps, a company in Boulder, Colorado. [Read more...]

Chicken, Peach and Sweet Onion Skewers with Teriyaki Glaze

I started off by marinating the chicken for a few hours in roasted garlic, fish sauce, olive oil, lime juice, fresh ginger, lemon zest, chili powder, salt and pepper. The skewers alternated chicken, fresh peaches, and sweet onion slices (all local). Placed on a hot grill for 10 minutes, making sure to rotate while cooking. Topped with a teriyaki glaze of gluten-free soy sauce, brown sugar, ground ginger, garlic powder and white pepper. Bring all ingredients of the teriyaki sauce to a boil then simmer on low until sauce is thickened, about 3 minutes. There are no proportions with this recipe. Experiment with different meats, fruits and sauces on the grill. They turn out great every time! Enjoy.

This post is linked to Slightly Indulgent Tuesdays.