Featured

Gluten Free Plantain Nachos

Have you ever found that ONE restaurant? That “Hole in the Wall,” “Hidden Gem,” “Mom and Pop,” “Secret Spot,” that you just fell in love with instantly? That’s Patacon Con Todo. Where my husband and I lived in Orlando, there was this small business center a block away from our apartment complex. It had everything I could ever want. There was a 7-11, Nail Salon (amazing, by the way! It is called Debonair Nails Spa-everything from Massage, Waxing, Nails, Pedicures, etc,) Hair Salon, Sub Shop, Thai Restaurant, Sports Bar, Hookah Bar, and my 3rd love…Patacon. I feel an explanation is in order: #1. My husband, #2. Starbucks, and #3. Patacon.

Side note, this is how much I loved Patacon. It is August in Georgia, 10am, and our AC is busted. We live on the top floor, but I loved them so much, I am sitting here with my laptop burning on my lap, STILL writing about them! (I forgot to mention with Kidney Disease, I am unable to sweat, and therefore, at this time have an internal body temperature of 101 degrees, just to put the intensity of this love into perspective #refractoryceliaclife.) Now, back to the best Colombian, Fast-ish, Food Truck, in a Store-Front experience you’d ever get! My husband and I would seriously look at each other and say, “What’s for dinner?” It would always come back to Patacon, and off we’d walk (or drive,) to the pick up the most interesting dish I’ve ever had. It was simple when you think about it. Fried Plantain pieces. Like the step before you smash them into Tostones (for those of you who know Spanish/Puerto Rican/Dominican Cuisine.) Then they would add Onions, Peppers, and Meat. Your protein choices were Pork (that was the only part I didn’t like-it was always chewy, and fatty, not my thing,) Churrasco (Steak,) and Chicken. We of course picked all three! Since the meat and plantains were their only fried foods, they were 100% Gluten Free. Have I mentioned I LOVED this place!? Then one fine day, my husband and I decided to take a walk…and we became hungry…so we decided to stop at our favorite place…where our bellies feel at home…but that home was no more! Our bellies were so upset (in more ways than one, by now we were STARVING!) So I decided to get even, and kicked it up not just a notch, but about 20!

My recipe below, inspired by Patacon is seriously KILLER. Meet my Plantain Nachos. My belly will never be sad again, and neither will yours! If you modify the Cheese and Garlic and Herb Crema, this recipe can be Dairy Free, as well as abide by the Paleo Diet. It truly is and will be, the best and only way you will ever want to eat Nachos (and I’m not just saying that because it’s my recipe!) I would love for you give it a try, and comment below for an unbiased view!

So, in honor, and loving memory of Patacon Con Todo, I give you my Gluten Free/Sulfite Free/MSG Free: Plantain Nachos:

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Ingredients:
3 LG Green Plantains (per 2 large servings)
Garlic and Herb Crema:
8 oz Sour Cream
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
Black Beans:
1 can Black Beans (I use low sodium)
1/2 can Water
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
1 packet msg/gluten-free Sazon
1/4 tsp White Pepper
1/4 tsp ground Thyme
1 tsp Adobo
1/4 c diced Yellow Onion
1 lb Ground Beef 80/20
3 tbsp Sofrito
1/2 cup Caramelized Onions
1 Roma Tomato
1-2 Green Onion/Scallion
1 pkg Cotija Cheese

Guacamole:
2 Hass Avocados
2 Large Cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/16 tsp White Pepper
1/8 tsp Salt
1/8 tsp Paprika
3 tbsp diced Red Onion
1 tsp Lime Juice

Directions:
1. Marinate meat in Sofrito, Seasoning, and Garlic for 2 hours in Refrigerator, covered. Then remove and brown on stove-top on medium heat. Drain grease.
2. While meat is browning, slice Plantain rind/peel vertically and run under running water, then remove peel.
1. Pour Black beans and its juice into medium sauce pan. Fill can half-full with water, and pour into pan as well.
2. Next add all ingredients, except onions, those will be completed in next step. You may also add peppers/jalapenos/chili sauce/Tabasco/etc to add spice. Cook on medium heat until sauce begins to boil, stirring occasionally. Then bring down to simmer, continuing to stir.
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1. Slice Peeled Plantain in 1/4 inch thick medallions, while heating oil in skillet, begin caramelizing the 1/2 cup of onions (for meat,) as well as the 1/4 cup of onions for the beans (3/4 cup total) until opaque and slightly browned. Once finished, add to cooked meat, and stir into beans.
2. Begin to fry plantains in oil 6-8 mins, stirring occasionally until brown freckles appear.
3. Remove from oil, then drain on paper towels.
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1. Spoon sour cream into bowl, chop cilantro, parsley, and mince remaining garlic cloves. Stir into sour cream. (I also add roughly 1/2 tsp Paprika for added flavor and a touch of color. The featured photo has 1 tsp Thai Chili Sauce (GF) mixed in, as well as 1/2 tsp Chipotle Sauce (GF) for a little kick.
1. Cut Avocados and remove pit. Put into bowl and mash with fork. Finely dice Red Onion, mince garlic, wash and chop cilantro, and mash and stir into the avocado mixture. Stir in the dry seasonings.
2. Taste Guacamole, add additional seasonings if necessary (may add chopped jalapeno or chili powder if you prefer some heat.)
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1. Slice, Dice, and Chop your remaining toppings (Tomatoes, Scallions, and Cheese.) I remove the seeds from the tomatoes, so the sogginess is limited.
**Build your Nachos to your liking…Just put your plantains on the bottom, and stack away. I hope you enjoy this recipe as much as we have!
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Featured

Gluten Free Black Bean and Beef Tostada

Black Beans offer many beneficial nutrients. They are a great source of cholesterol-lowering Fiber, Omega-3 Fatty Acids, and Protein. They are also a good source of Zinc and Folate, which are two very common deficiencies found in Celiac Disease (see my blog post Benificial Breakfast Banana for more information on this subject.) Here is a breakdown of the nutritional value of Black Beans and the rest of the ingredients found in this recipe. Whether you are dieting, intolerant, or Gluten-free by necessity, there is no need to cut out all tasty foods from your diet. You can still enjoy them in moderation!

Black Beans:
Calories: 45
Folate:     5%
Fiber:      12%
Copper:    4%
Protein:    3%
Iron:         2%
Fiber and Protein are extremely important in our diet. They help regulate the passage of food through our digestive tract and steady the flow of digestion. This can help regulate blood sugar and overall digestive tract health. So let’s breakdown the other ingredients:
Black Beans (Serving size 1/5 cup for 2 Tostadas:):
Calories: 45
Folate:     5%
Fiber:      12%
Copper:    4%
Protein:    3%
Iron:         2%
Ground Beef 80/20% (Serving size 2oz for 2 Tostadas:):
Calories: 145
Protein:  20%
Iron:         5%
Shredded Cheddar Cheese (Serving size 1/8cup for 2 Tostadas:)
Calories:  50
Protein:    6%
Calcium:  10%
Sliced Hass Avocado (Serving size 1/2 Avocado for 2 Tostadas:)
Calories:    120
Fiber:         27%
Vitamin C:34%
Iron:            6%
Protein:       8%
Potassium:20%
Folate:         5%
Fat Free Sour Cream (Serving size 2 tbsp.)
Calories: 30
Tostada Shells (Serving size 2)
Calories: 150
Protein:    20%
Iron:          4%
Fiber:        8%
Total:
Calories:    540
Folate:       10%
Fiber:         27%
Protein:      57%
Iron:           17%
Potassium: 20%
(Among other Vitamin and Nutrients listed above.)
So, not only does this dish look, and taste delicious, but it is only about 540 calories for 2 stacked Tostadas! I can only eat 1, so 220 calories fills me up. Moral of the story? Gluten Free Mexican can be HEALTHY, DELICIOUS, and REWARDING! If you’re dieting, there is no need to cut out all of the tasty ingredients out of your diet. Keep the delicious foods in your life, just know what you’re putting into your body, and always in moderation. I hope you enjoy this recipe as much as I do!
Ingredients:
Ground Beef:
3 tbsp Sofrito
1 1/2 lbs 80% Ground Beef
2 Large Cloves Garlic
1/2 cup Chopped Sweet Onion
Black Beans:
1 can Black Beans-Drained (I use low sodium)
3cloves Garlic (minced)
1/2 cup Cilantro
1/4 cup Parsley
1 tbsp. Seasoning Blend
3 tbsp. Sofrito
1/4 c diced Yellow Onion
1 tsp Chili Powder
Sour Cream:
1 cup Fat Free Sour Cream (I prefer Breakstone)
2 cloves Garlic (minced)
1/4 cup Cilantro (chopped)
1/4 cup Parsley (chopped)
1/4 tsp Paprika
1 Hass Avocado
Lime Juice (Real or Organic)
Salt and Pepper
Shredded Cheese of Choice
Sliced Scallions
Tostada Shells (Corn, Gluten Free)
Directions:
  1. Massage Sofrito and Seasoning Blend into Ground Beef. Cover and refrigerate for 2-4 hours.
  2. Saute Onions and Garlic until opaque and fragrant.
  3. Add meat and brown. Drain grease.
  4. Place Black Beans and all their ingredients in food processor or blender (if you do not have either, simply pulverize with meat tenderizer, chop ingredients separately, and add all together.)IMG_20170321_194017_355.jpg
  5. Microwave Black Bean mixture for 2-3 minutes or until hot, stirring halfway through.
  6. Chop Sour Cream Herbs and Mince Garlic. Whisk Paprika, and other herb ingredients with fork into Sour Cream.
  7. Slice Scallions.
  8. Slice Avocados. Squirt with Lime juice, and salt and pepper.
  9. Shred Cheese.
  10. Build Tostada: Shell, Beans, Cheese, Meat, Sour Cream, Avocados, Scallions.
  11. Enjoy!

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Featured

Cinco de Mayo Queso Blanco con Carne

Cinco de Mayo, or the 5th of May, is a holiday that celebrates the Mexican army’s 1862 victory over France at the Battle of Puebla. It is a relatively minor holiday in Mexico; however, in the United States, Cinco de Mayo has become a celebration of Mexican heritage. In the Battle of Puebla, Benito Juarez, the elected president of Mexico, gathered 2,000 men and sent them to Puebla to face off against 6,000 French troops (led by General Charles Latrille de Lorencez.) Though greatly outnumbered, the Mexican troops, led by Ignacio Zaragoza, prepared for a battle that began at daybreak. This battle lasted the day and into the early evening. Eventually the French retreated, after losing nearly 500 soldiers, although the Mexican troops lost less than 100. Though not classified as a major win, this battle on May 5th represented a great symbolic victory for Benito Juarez and the Mexican Government. With support from its Northern neighbor, the United States (after the Civil War,) France finally withdrew in 1867.

In Mexico, Cinco de Mayo is mainly observed in Puebla. Their traditions include military parades, battle recreations, and other festivities; however, it is not celebrated as a federal holiday. Here in the United States, it is interpreted as a celebration of Mexican culture and heritage. Many celebrate through parades, music, traditional foods, dancing, festivals in U.S. cities (such as Chicago, Los Angeles, and Houston,) and many local bars run specials on their Mexican beers and cuisine (try and find a bar NOT running a Corona special on May 5th!)

As a Celiac, we commonly cannot eat Queso, due to it containing a “Rue” (a flour mixture used to thicken liquids,) that restaurants use in their dips, soups, and sauces. It took me some time, but I have found a tasty, Gluten-free, Sulfite-free, and MSG-free pre-prepared product from On the Border. With my recipe, you can no longer taste the processed flavor commonly found in pre-prepared dips and sauces. It tastes just like homemade, in half the time! I hope you all enjoy this recipe as much as my husband and I have. We use to have it every Friday. We called it our Dip, Date Day <3. Enjoy your Dip Days and Happy Cinco de Mayo!

Ingredients:

Beef:

3 tbsp Sofrito
1 1/2 lbs 80% Ground Beef
2 Large Cloves Garlic
1/2 cup Chopped Sweet Onion
Queso:
1 Jar On the Border Monterey Jack Queso
1/3 cup Chopped Fresh Cilantro
1/3 cup Chopped Fresh Parsley
1 cup Shredded Cheese of Choice
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Directions:
  1. Massage Sofrito and Seasoning Blend into Ground Beef. Cover and refrigerate for 2-4 hours.
  2. Saute Onions and Garlic until opaque and fragrant.
  3. Add meat and brown. Drain grease.
  4. Meanwhile empty jar into pot and warm.
  5. Add chopped Herbs.
  6. Once brought up to temp, add browned meat and shredded cheese. Heat until melted.
  7. Pour over corn chips, and top with your favorite toppings.
  8. Enjoy!

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Gluten-Free Flavorful and Fabulous Flatbreads

glutenfree-flatbread-text-finalHere in Atlanta, we have such an amazing and diverse community. When my husband called me to say he was asked to transfer to Atlanta, and what did I think, food was truly one of my first thoughts. Coming from Orlando, FL, we lived in a tourist community. Now, one would think, that would make it easier for a Celiac to find gluten-free options, etc. But the fact is, most “chains” don’t necessarily cook fresh to order. Much of their sauces, marinades, dressings, etc., come in pre-prepared/frozen. This means MSG, sulfites, and gluten/wheat, are likely ingredients. Many people, also do not understand that just because they have gluten-free, doesn’t mean they know they have to wash their hands, use different utensils, clean cutting boards, etc. I have a family member, and a friend who both went to culinary school. They know I have Celiac Disease and said they wanted to cook for me. I was timid, at first, but I conceded. Then, they brought home a Teriyaki Pork Loin with the actual package reading…

Containing Up to Thirty Percent of a Flavoring Solution++ Ingredients: Pork, Pork Broth, Teriyaki Seasoning (Sugar, Dehydrated Soy Sauce [Wheat, Soybeans, Salt], Maltodextrin, Salt, Garlic Powder, Spice), Contains 2% or less of Pineapple Juice Concentrate, Soybean Oil, Cultured Dextrose, Dried Vinegar, Seasoning (Yeast Extract, Citrus Extract), Flavoring. Soy ingredients present, Wheat ingredients present, Gluten present

Needless to say, my husband went with them shopping this past year, when they came to visit. The moral of this story is, just because they know what they’re doing in the kitchen, doesn’t mean they know what they’re doing when it comes to our health. (Luckily, this was over a year ago, and they’ve since educated themselves greatly on the subject.)

Now, back to the food here in Atlanta…I was so excited when we got here, to find that it was real…gluten-free menu options were nearly everywhere! To top it off, there are many different local producers of gluten-free bagels, English muffins, breads, pita bread, and my new addiction…FLATBREADS!!! One day my husband and I were running errands, and he had to drop off something for his job at the convention center downtown. That usually means a gluten-free lunch date, so I was all in! We did a search (thanks to Find Me Gluten Free,) and found Flats. This is my new favorite place to eat whenever we go downtown! They make the best flatbreads. You can design your own, and pick what sauce, toppings, etc. They have breakfast, lunch, smoothies, salads…literally fresh, tasty, and amazing in every bite! The gluten-free flatbread holds its form, actually gets crispy, and is so tasty, you wouldn’t expect that it’s gluten-free. Now I know, that’s what we all say, but my non-Celiac husband said it too! If you’re local to Atlanta, or just visiting, check out Flats Atlanta. So, since we can’t go downtown every day, or even every week, I had to do something for my new addiction. I found O’Dough’s. (Bonus: If you live in Canada, they offer a $15 Sample Box to give them a try, AND give you $15 in coupons, so it’s like you’re getting all that gluten-free goodness FOR FREE!!) I’ve only managed to find these flatbreads at Kroger supermarkets, but if you live somewhere that does not have a Kroger, and happen to find who carries them, please comment below with the location? These flatbreads are so delicious! I put them in the oven (direct from freezer) without any toppings on them, sprayed with cooking spray and garlic powder on both sides, for 5 minutes, and flip for another 5 minutes. Then they’re perfect and ready for toppings!

Flatbreads work for any meal. They can be cut into finger-food size for a party dish, topped with eggs and bacon for breakfast, chocolate sauce and sautéed pears with cinnamon and brown sugar for a dessert, appetizers, dinner, lunch…so many choices!!! Below you will find a few of my favorite flatbreads, but get crazy with it! The options are limitless…If you find one you love, please add your recipe in the comments section? I would love to give it a try! Flatbread night is my husband’s favorite night of the week (and yes, we pretty much have flatbreads once a week in our house.) His favorite flatbread would have to be…

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Mexican Bean and Beef Flatbread

Ingredients/Toppings:

Sauce Base:
1 can Black Beans (I use low sodium)
1/2 can Water
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
1 tbsp. Seasoning Blend
3 tbsp. Sofrito
1/4 c diced Yellow Onion
Directions:
  1. Pour in can of beans into medium saucepan on Medium heat. Add 1/2 can of water.
  2. Add Minced Garlic, Diced Onion, Chopped Fresh Cilantro, Chopped Fresh Parsley, 3 tbsp. Sofrito (see recipe,) and 1 tbsp Seasoning Blend.
  3. Bring to a boil. Lower to Simmer and cook for 20 mins.
  4. Taste. Most of the time, as beans cook, you lose the seasoning you’ve added up until this point (so you may need to add more.)
  5. Once desired taste is reached, blend to a paste consistency (like refried beans.)
Or
1/4 cup Olive Oil
1/2 cup Fresh Parsley
4 Cloves Garlic
1/4 tsp Seasoning Blend
Directions:
  1. Place roughly chopped Parsley, Garlic, seasoning, and olive oil into food processor or blender. blend until liquid consistency is reached.
Ground Beef:
4 tbsp Sofrito (see recipe)
1 tbsp Seasoning Blend
1 lb Ground Beef
1/4 cup Yellow Onion
Directions:
  1. Marinate Ground Beef in Sofrito (see recipe,) chopped onion, and seasoning blend in refrigerator for at least 2 hours.
  2. Remove from refrigerator and let sit on counter for 10-15 mins. Brown beef. My secret is let it sit in juices before you stir for at least 5-6 mins. Then chop/stir.
  3. Drain grease.
  4. Taste. Season more if necessary.

 

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Beef and Garlic Flatbread
Mojo (SEE PORK RECIPE– may put into refrigerator overnight):
1/4 cup 100% OJ
1/4 cup Rice Vinegar (the GF brand I use is Nakano “All Natural” No Sodium No Sugar)
1/4 cup Olive Oil
1 tbsp organic Lime Juice (it is sulfite-free. If no sulfite-intolerance, any lime juice concentrate.)
4 lg cloves Garlic
2 cup Cilantro (chopped)
1 cup Parsley (chopped)
1 tsp Salt
1/2 tsp Black Pepper (or 1/4 tsp White Pepper)
Directions:
  1. Measure all liquid ingredients into your blender/food processor.
  2. Add all dry ingredients, and roughly chopped herbs.
  3. Blend well until liquid consistency is reached, then add marinade to protein. (All proteins should sit in marinade at least 2 hours in refrigerator before cooking.)
  4. Take Mojo Pork out of refrigerator and put on stovetop on medium-low heat for 10 minutes, stirring occasionally. After 10 minutes, lower heat to simmer.
1 cup Shredded Chipotle Gouda Cheese
1 cup Sour Cream:
2 Cloves Minced Garlic
1/2 cup Fresh Cilantro
1/2 cup Fresh Parsley
Directions:
  1. Mince Garlic, Chop Parsley and Cilantro, and whip into sour cream.
1 Package Wholly Guacamole
Pico:
1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves garlic (minced)
1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes
Directions:
  1. Chop Parsley, mince Garlic, Drain Corn, and put all together in bowl. Add liquid with seasonings. Mix well.
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Veggie and Cream Cheese Flatbread
Ingredients/Toppings:
Sauce Base:
1/2 cup Whipped Cream Cheese
1/2 cup Fresh Parsley
3 Cloves Minced Garlic
Directions:
  1. Combine Cream Cheese, Chopped Parsley, and Minced Garlic. Whip together.
Toppings: (or Veggies of Choice)
2 Roma Tomatoes
3/4 cup Chopped Broccoli
1/2 cup Chopped Cauliflower
1/2 cup Fresh Cilantro
Ranch or Poppyseed Dressing
Directions:
  1. Chop Broccoli, Cauliflower, and Herbs. Slice Tomatoes.
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Grilled Capicola and Muenster Cheese Flatbread topped with a Kale, Tomato, and Cucumber Salad drizzled with an Italian (Rice) Vinaigrette

     Whichever Flatbread you choose, bake your flatbread in the oven at the directions it states (or find your own best…if using O’Dough’s, I suggest spraying with cooking spray and garlic powder both sides, place in oven at temp it states for 5 minutes, then flip for another 5 minutes.) Then sauce/spread, toppings, and any drizzle or dressing you decide. Welcome to my world of flatbreads!! I hope you enjoy them as much as I do. Don’t forget to get creative, and share your ideas. And as always, enjoy the tasty life, with the gluten-free wife!

 

 

Gluten-Free Goodness Gracious Guacamole

Individuals with Autoimmune Diseases (like Celiac Disease,) or multiple food allergies, tend to have multiple vitamin deficiencies. Speaking for myself, I have to take Vitamin D, B complex, Iron, Zinc, Probiotics, occasionally Potassium, and have to fill my diet with high Fiber and Protein due to Anemia. Because of this, it is extremely important, to fill my meals with “superfoods” (vitamin enriched foods,) that can give me as many additional vitamins and minerals as possible. A really good example of a “healthy fat” and “superfood” is the Avacado. The Avacado offers the following vitamins and minerals (which are necessary in everyone’s diet, not just the immunosuppressed:)

  • Fiber
  • Vitamin K
  • Folate
  • Pyridoxine (Vitamin B6)
  • Vitamin C
  • Vitamin E
  • Pantothenic Acid
  • Potassium
  • Riboflavin
  • Niacin

There are many ways you can introduce this wonderful fruit into your diet: sliced or diced on a salad, sliced on toast, halved with salt and pepper, or my favorite…Guacamole!! The recipe below is my basic recipe. Feel free to add your own “flare” to it, whether it’s jalapenos for spice, tomatoes for acidity, or roasted corn for a southwestern twist. This dip/topping is great for any party or to top any Southwest/Mexican cuisine.

 

 

Equipment: Food Processor (though not necessary)

Ingredients (Serves 2:)

2 Hass Avacados
2 Large Cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/16 tsp White Pepper
1/8 tsp Salt
1/8 tsp Paprika
3 tbsp diced Red Onion
1 tsp Lime Juice

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Directions:

  1. Slice Avocados Horizontally, and remove pit. Take spoon around rind and remove “meat” of Avocado, dumping into a bowl.
  2. Add Minced Garlic, Chopped Cilantro, Chopped Red Onion, Lime Juice (Real Lime or Organic Lime Juice is Sulfite Free,) Seasonings, and mash them into the Avocado until your desired consistency is met (chunky or smooth.)
  3. Once consistency is met, add Onions and Cilantro.
  4. Enjoy!

***For added heat, add Jalapeno, Poblano, or Pepper of your choice.

Gluten-Free Perfect Pico

 

One of the many

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hurdles you run into, as an individual with Celiac Disease, is not being able to purchase bottled sauces, marinades, dips, etc. There are very few pre-made products that I am able to consume that are sulfite-free, gluten-free, and MSG-free (I am one of the lucky lactose-intolerants, who can take a lactose enzyme to help digest lactose-THANK GOODNESS-I love my cheese!) This is mainly a problem when someone wants to cook for you. My brother-in-law went to culinary school (an amazing Chef,) and is new to gluten-free cooking, thanks to his gluten-free sis. I know he’s learning, and tries so hard to accommodate me; however, I feel like such a burden every time I have to ask him to make everything from scratch (instead of being able to buy a bottle and pour it in.) One product that I have a problem with is salsa, so I have created this fresh “Perfect Pico” de Gallo recipe which can be used in its place. I’ve used it in every Nacho, Taco, Burrito, Party Dip, etc. recipe. The best part is that you can make it as spicy as you like it!

Equipment: Food Processor (though not necessary)

Ingredients:

1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves garlic (minced)
1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes

Directions:

  1. Whisk all liquid ingredients for Pico de Gallo with dry seasonings,
  2. Chop Tomatoes, Chop Cilantro, Mince Garlic, and Drain Corn.
  3. Toss all together with liquid ingredients.
  4. Serve with your favorite chips, or atop your favorite dish!

*May add Crushed Red Pepper, Jalapeno, or Pepper of choice for added spice/flavor depending on desired heat level.

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Gluten-Free Black Bean Salsa Dip

 

Many years ago,

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my mother had a Pampered Chef party, and her Pampered Chef consultant brought this dip. It was beautiful, colorful, and VERY tasty! When I asked what was in it, I almost hit the floor. Don’t be frightened when you look at the ingredients. I know it doesn’t sound like it will taste right, but it literally is one of the best dips I’ve ever had. When my Girlfriend/Sister-by-Choice, Desiree, was pregnant with my niece, she would request her own container of it (and wouldn’t share.) Well, when she met the man of her dreams, I volunteered to throw her bridal shower. I made the individual Martini Dips pictured (above, left,) to be sure she had plenty of “her dip” to go around! This is a really creative way for you to guarantee a cross-contamination free dish. Pot lucks are frightening. You never know what the dish has in it, whether they crossed spoons, etc. So I volunteered to make everything, and made sure everyone had their own cup (plus this went along with the 1930’s theme of her wedding!) Below, you will find my adapted version of the “infamous” Black Bean Salsa Dip.

Ingredients:

1 Can Black Beans (no salt added- Drained and Rinsed)

Pico de Gallo (see Recipe Below) may substitute store bought Salsa

1 can Fiesta/Southwest Corn (If using store bought salsa instead of Pico de Gallo)

1 8oz package Shredded Cheese of Choice (Check Ingredients-Kroger brand has sulfites)

1 8oz package Cream Cheese (I use Greek/Cream Cheese blend)

3 tbsp Mayonnaise (Kraft Light Mayo is Sulfite-Free, No Lemon Juice Concentrate)

1 package labeled gluten-free Taco Seasoning (NOT all is Gluten-Free)

Pico de Gallo:

1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves garlic (minced)
1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes

Directions:

  1. For Pico, mix all dry seasonings into all liquids, whisk together. Chop Parsley, mince Garlic, Drain Corn, and put all together in bowl. Add liquid with seasonings. Mix well. Set aside.
  2. In your serving bowl, mix your Cream Cheese, Mayonnaise, and Taco Seasoning until smooth and incorporated. Using a spatula, spread onto sides and bottom of bowl evenly.
  3. Add Black Beans over Cream Cheese evenly.
  4. Add Pico de Gallo (or drained can of corn, then Salsa if not making your own Pico) evenly.
  5. Sprinkle Shredded Cheese over the top of the entire dip.
  6. Enjoy with Gluten-free crackers or my favorite, Blue Corn Chips.
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Gluten-Free Six Layer Mojo Dip

This dip is sinfully good! It is yet another way to stretch and re-purpose that “Pork Butt” (see my Barbecue Pork Latke recipe, if you’re looking for other ideas as well!) There are only 2 components of this dip that require “cooking,” so it is easy to compose and prepare. An excellent dish for any party, snack, or as a full meal! It would also make a great dish for an upcoming Super Bowl party. So grab your Pork Butts, and get a Slow-Roastin’, because this Six Layer Mojo Dip is seriously as yummy as it looks!

Equipment: Food Processor (but not necessary)

Ingredients:

Guacamole:
2 Hass Avocados
2 Large Cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/16 tsp White Pepper
1/8 tsp Salt
1/8 tsp Paprika
3 tbsp diced Red Onion
1 tsp Lime Juice

Pico de Gallo:
1/4 tsp ground mustard
1/4 tsp black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp lime juice
2 oz rice vinegar
1 oz olive oil
1 tbsp sweet chili sauce
3 cloves minced garlic                                                                                                                                   1/2 cup chopped cilantro
1 can southwest style (or fiesta) corn
2 Roma tomatoes

Garlic and Herb Crema:
8 oz Sour Cream
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)

Black Beans:
1 can Black Beans (I use low sodium)
1/2 can Water
2 cloves Garlic (minced)
1/2 cup Cilantro (pre-chopped)
1/4 cup Parsley (pre-chopped)
1 packet msg/gluten-free Sazon
1/4 tsp White Pepper
1/4 tsp ground Thyme
1 tsp Adobo
1/4 c diced Yellow Onion

Shredded Cheese of choice

Mojo Marinated Pork (marinate pork and put into refrigerator overnight):
1/4 cup 100% OJ
1/4 cup Rice Vinegar (the GF brand I use is Nakano “All Natural” No Sodium No Sugar)
1/4 cup Olive Oil
1 tbsp organic Lime Juice (it is sulfite-free. If no sulfite-intolerance, any lime juice concentrate.)
4 lg cloves Garlic
2 cup Cilantro (chopped)
1 cup Parsley (chopped)
1 tsp Salt
1/2 tsp Black Pepper (or 1/4 tsp White Pepper)

Directions:

  1. Take Mojo Pork out of refrigerator and put on stovetop on medium-low heat for 10 minutes, stirring occasionally. After 10 minutes, lower heat to simmer.
  2. Meanwhile, put entire contents of can of black beans, half can of water, 2 cloves minced garlic, chopped cilantro and parsley, dried seasoning, and diced yellow onion into medium sauce pot on medium heat. Heat to boiling, stirring occasionally, then reduce to simmer.
  3. Whisk all liquid ingredients for Pico de Gallo with dry seasonings, chop tomatoes, chop cilantro, drain corn, mince garlic. Toss all together with liquid ingredients.
  4. Cut Avocados and remove pit. Put into bowl and mash with fork. Finely dice Red Onion, mince garlic, wash and chop cilantro, and mash and stir into the avocado mixture. Stir in the dry seasonings.
  5. Taste Guacamole and Pico, add additional seasonings if necessary (may add chopped jalapeno or chili powder if you prefer some heat.)
  6. Spoon sour cream into bowl, chop remaining cilantro, parsley, and mince remaining garlic cloves. Stir into sour cream.
  7. Layer dip: Mojo Pork, Shredded Cheese, Black Beans, Sour Cream Pico de Gallo, Guacamole
  8. Enjoy with your favorite Corn Chips!!
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