Author: Jen

Egg Roll Bowls

I found this on Delish, and loved the concept – egg rolls are one of my favorites, but almost impossible to find one that fits all of my diet restrictions. Super easy to make a bowl version, though, and turned out that it was awesome. We both loved it, great to use up some ground pork we had on hand, and if you’re after low-carb, this would work well for that. You could easily use ground chicken or turkey in this as well. Being a bowl, it’s super easy to customize – add mushrooms, celery, different sauces, etc.

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Sausage and Wild Rice Stuffed Acorn Squash

We are both big fans of squash – any kind, summer or winter. This was a bit labor intensive, but a fun take on stuffed squash, and very flavorful. It was even better as leftovers, and if you want to feel like a fall meal, this definitely hits that mark! It’s about as seasonal as it gets, and so pretty on the plate, especially with a side salad. The recipe calls for sweet Italian sausage, and that is what I used (chicken, though), but you could use almost any kind of sausage you liked if you wanted to play with different flavors. Original recipe came from Country Living.

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Root Beer Baked Beans

We had an end of summer cookout, and I came upon this baked beans recipe when I was looking for another side dish. I have never been a fan of baked beans, but I did actually enjoy these! I found this on Joy the Baker’s website, and modified it, but not very much (left out the bell pepper and ketchup). They were definitely a hit at the cookout!

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Cherry Limeade Cake

This was a really cool cake recipe from I Am Baker, a site where I’ve always had great luck – and that’s saying something, since I’m not much of a baker! I loved this cake, cherry and lime being one of my favorite flavor combos! This cake was a little dense, but that could easily be because I did sub gluten free one-for-one flour. I’ve made this a couple of times now, both in cake and cupcake formats, and it’s always a hit! It is a very festive summer dessert.

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Deviled Egg Potato Salad

A really popular take on potato salad that we serve at a lot of our cookouts! It’s easy and can be made ahead of time. I’m not a huge fan of potatoes in general, but even I’ll eat this (probably because I love deviled eggs). We had this for a small Fourth of July cookout.

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Grilled Chicken Shawarma Kebab

These kebabs were a great, quick summer meal. I did marinate them overnight, which worked out well. We served this with tzatziki sauce, cucumber and tomato salad, and asparagus. Definitely a repeat.

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Berry Cobbler

Cobbler is one of my favorite summer desserts, since it uses up all of the beautiful fresh fruit! We had a lot of extra blackberries, so I did a mix of blueberries and blackberries for this one.

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Homemade Bagels

Is there anyone who doesn’t like bagels?! Probably not. Does anyone love gluten-free bagels…probably not! Alas, I’m here to tell you, they’re just not that good from the gluten free freezer. …and then I made them from scratch. And holy SMOKES were they good! Now, I say this as someone from Connecticut, and our food was generally very influence by NYC – which means incredible bagels. I was absolutely thrilled with these, and Shawn really like them too. They’re one of those foods you couldn’t tell was gluten-free. They don’t last long, so you have to eat them fast, but this was one of my very happiest baking/cooking moments, knowing I could reproduce a bagel ALMOST as good as back home. I used honey to boil the bagels, and I got the original recipe from Sally’s Baking Recipes.

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Steak Fettuccine

I’ve been planning to experiment with fettuccine sauce with dairy alternatives besides cheese, and this was a great success. We had a flank steak hanging out in the freezer that was perfect for this, and I liked the idea of using steak instead of chicken – if the sauce was lackluster, the steak has a stronger flavor than chicken. But the sauce was great, and I would definitely make it with either chicken or steak. We did use gluten free noodles.

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Creamy Gnocchi with Ground Pork

Gnocchi is an easy thing that I can eat and also makes for fast weeknight dinners. If you are watching for gluten-free food, DO read the back of the box – while gnocchi is generally a potato-based pasta, it often has wheat included. I liked this recipe because I think you could sub ground chicken as well, so you have options if you can’t find ground pork. You could also add any number of veggies. It’s a great base recipe that I’ve used several times now, with or without meat.

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