Meatballs | Gluten Free AND Homemade!

The Meatball battle. It’s a war I’ve been fighting with my mother since I was old enough to speak. I decided way back then that I did NOT love homemade meatballs. She tried and tried and tried to convince me that meatballs were BETTER homemade. I disagreed. I loved-me-some good frozen meatballs. Every Italian blooded person reading this blog has officially clicked the “unfollow” button by now, but I can promise you, if you hang in there with me, I was finally able to come to my senses.

We have this crazy thing about meatballs… as long as my husband and I have been living in the same household, be it in our new home, the terrifyingly risky apartment we first lived in, or our starter home, the house he grew up in; we have had our share of some crazy memories associated with meatballs. There is a period of time that is so under appreciated by so many, that golden time when you find the person you will spend the rest of your life with, but still do not have any major life commitments yet. It’s the time in life when you can have fun, and be care free. Our period of this phase of life together began just after I graduated college. We got our first apartment together, with minimal monthly bills, while I was subbing, and waitressing in the summers, and he was working 12 hours shifts, rotating every two weeks between days and nights. Eventually I went back to school, and his job landed him staying away more than not. So when he would come home, we made the most of it. From our favorite little local restaurant/bar surrounded by some of the greatest group of people in the same phase of life as us, to cookouts and fires in our backyard that went way beyond the normal “last call” hours, we enjoyed life, worked hard, and played harder.

I know you are wondering, “how does this have anything to do with meatballs?” Well trust me, if you are any of those friends from that phase of life, you know EXACTLY how this connects back to meatballs (and flip cup… but that’s not what this post is about!) Every time the bar closed, the fires dragged on, or the appetites grew, we found ourselves crowed in our little Big Run kitchen cooking up frozen meatballs at 2 am, 3 am, 4 am, rarely but even occasionally as early as midnight. Yes, somehow we always ended up back at our house feeding lord knows how many people, Meatballs. It became a standing joke between this group of friends from that golden phase of life. Long standing rivalries over flip cup always came to a halt over a ridiculous tradition of taming the post-alcohol hunger with frozen meatballs.

Fast-forward 4 years, one move, and two kids into the future, and those memories feel like a lifetime ago. One of those couple friends we used to spend every free second with recently got married and we found ourselves headed out to dinner with a portion of that old group again, only this time there were about 6 additional little ones ranging from baby carriers, high chairs, all the way up to pre school age. I feel safe in saying the groom-to-be was a little overwhelmed walking into that dining room…!

When I say that phase in life is the “golden phase” I don’t mean it in a way to place it above any other phase of life, I am just trying to explain the purpose and the value of it. Life is SO short, and it changes so drastically once kids are in the picture; with those changes all being amazing, and monumental, and even golden in their own ways. But don’t rush it. Enjoy these little phases of life because they all fly by so quickly. And if you are past it, I hope you find yourself reflecting on those carefree memories that stilly little things like “gyros at 2 in the morning while wearing feather boas, and cups of ice being dumped…” and never forget them. Life is so good.

So returning to the “meat” of this post; alright, that was a little corny even for me. My oldest daughter is obsessed with meatballs. She lived on frozen meatballs for a phase, and now being cared for by an amazing Italian cook while I’m at work, has acquired a slightly more sophisticated taste for meatballs, forcing my hand into trying out my own version of a “good homemade meatball” but one that was also gluten free for her little sister and myself to enjoy. (Meanwhile… my mom says, “it’s about time!!!”)

So I began scouring the internet for suggestions and this is what I was able to come up with:

IMG_0751-I started out following a strange suggestion, that I felt would really help with the gluten free texture, and that was to soak bread in milk. So I began with two sliced of UDI’s Gluten Free White Bread, crust removed, ripped into chunks and soaked in milk.

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I seriously love this towel, it cracks me up every time I read it, thanks Danielle!

While those were soaking I worked with equal parts ground beef and ground pork, adding in one egg, some parmesan cheese, some parsley, some garlic, a chopped onion, and a little shake of Italian seasoning blend, salt and pepper.

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Next, I added the milky bread mixture (the whole thing, not just the bread) and really mixed the entire bowl well with my hands. This took  a while since I wanted to make sure everything was evenly combined.

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I began methodically rounding each little clump of meat into what I felt to be a nice sized ball for spaghetti or even sandwiches, for leftovers. I’d guess about two tablespoons of meat? Maybe a little less?

Next I placed a skillet on the stove with some good olive oil in it and heated it to medium, placing each rounded ball of meat in to brown on all sides evenly. I then transferred the balls to a plate and continued until all the meatballs were well cooked.

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Once all of the meatballs were browned evenly I placed them back into the skillet (you could use a crock pot if you wanted to instead) and poured our favorite spaghetti sauce over letting them simmer on low for about a half hour before serving.

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They were definitely a hit! I was pretty pleased with the final results as well! So whether your in that “work hard, play harder” phase, or the “throws of parenthood” phase… or even the “I have to repaint the walls in my house because I have teenagers and their friends” phase; may this post bring up some fun memories, inspire new memories, or even just push you past the breaking point, ready to dive into the homemade versions of your family’s recipes. 

Cheers!

  • Whitney

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Homemade Gluten Free Meatballs

  • Servings: 30-36 meatballs
  • Difficulty: easy
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Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 slices gluten free white sandwich bread, crust removed
  • 1/2 cup milk
  • 1 tsp minced garlic
  • 1/2 medium onion diced
  • 1 cup parmesan cheese freshly grated
  • 1 egg
  • 3 tbsp parsley
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 2 tbsp olive oil

Directions

  1. Place gluten free bread in a bowl with 1/2 cup milk and let it stand 5 minutes.
  2. Combine ground beef, pork, garlic, onion, parmesan cheese, egg, parsley, Italian seasoning, salt and pepper in a mixing bowl. Add milk and bread mixture. Mix well with hands until all ingredients are well combined.
  3. In a large skillet, heat olive oil over medium heat. Begin rolling the meat mixture into approximately 1-2 tbsp balls and brown in skillet evenly on all sides. Remove and continue until all of the meat mixture has been formed into balls and browned on all sides.
  4. Return meatballs to the skillet and add 1-2 jars of spaghetti sauce turning heat to low. Cover and let simmer for approximately 1/2 hour before serving.
  5. Serve with pasta or rolls.

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Simple Potato Wedge

My sister is a phenomenal chef, I’m sure I have mentioned this before. The ironic part about this is my most favorite recipes of hers are potato wedges and steamed broccoli. One might think, “Seriously? You have a culinary expert sister, and STEAMED BROCCOLI is your favorite thing she makes?” But any family member, picky toddler, or former client will vouch for the fact that my sister makes amazing broccoli!

Now, I have tried countless times to replicate her ridiculously simple-sounding instructions failing slightly every time. There is no point in even telling you how she does it because, you won’t get the full effect until you have had hers. Clearly she just has that natural instinct that someone well versed in a trade develops when they have a passion for something.

My sister is one of those people who excels at whatever she dabbles in, and can transition so smoothly from one professional opportunity to another, and doesn’t hold back from pursuing a dream. She also has the courage to make life decisions when that dream has changed or pulls her in an alternate direction, never wavering in the desire to pursue it. Perhaps it was a little of her inspiration that pushed me to make my current career shift back to the home, a decision that is all too quickly coming to a reality.

Returning back to the potato wedges. I have a very simple recipe inspired from my sister’s delicious potato wedges along with my nieces excellent Sirach mayo dipping sauce. My children love tater tots, fries, and hash brown thanks to Ore Ida, but I like to make potato dishes from scratch, even if it is a simple fry.

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My particular favorite version of these fries involves a little light olive oil, salt, and smoked paprika seasoning. To start, cut each potato in half lengthwise. Begin to slice the halves lengthwise to create wedges to your thickness preference. We like thinner wedges, and they are a little more time efficient for baking. 3 potatoes is plenty for my family of 2 adults and 2 toddlers. You might want to consider doubling the recipe for more than 2 adults.

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Once all of the potatoes are sliced, spread them out on a baking sheet evenly. Drizzle a little olive oil over the wedges, approximately 3-4 tablespoons. I do not measure this, just lightly drizzle. Toss the potatoes to coat, redistributing them evenly on the baking sheet again.

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Sprinkle the wedges with salt (about 1 – 2 tablespoons) to your liking. My favorite seasoning to add is a light coating of smoked paprika. You could really add any flavor to these to match whatever you are cooking. Some times we used onion salt and garlic powder, while other times we use plain salt. Once we used grill mates seasonings to pair them with my husband’s expertly grilled steaks. (Just wait until grilling season kicks in!)

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Place the baking sheet into an oven pre-heated to 425 degrees. Set your timer to 30 minutes. While the wedges bake, prepare your main course or sneak in a few extra snuggles from cuties running around your kitchen. Every time I create a recipe and photograph the different steps my youngest daughter runs into the kitchen yelling, “Cheese! Cheese! Cheeeeeeeeese!”

After the thirty minutes are up, pull the sheet pan from the oven and give the potato wedges a little toss. They should look something like this:

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Place back into the oven for an additional 10-15 minutes depending on the crispiness you prefer your potato wedges to have. Once they are complete, pair them with an excellent grilled meal, sandwich, or anything that meets your taste buds that evening!

So, thank the chef for always motivating me to try more “fresh” options for my family. Perhaps she’ll even inspire a healthier diet once I am home more to experiment with recipes and alternative ingredients!

Cheers!

Simple Potato Wedge

  • Difficulty: easy
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A great side dish option when prep time is limited but homemade is critical.

Ingredients

  • 3 medium russet potatoes
  • 3 tablespoons of Extra Light Olive Oil
  • 1-2 tablespoons Salt
  • 1 1/2 teaspoon smoked paprika

Directions

  1. Pre-heat the oven to 425 degrees. Slice each potato in half lengthwise. Continue to cut each half into aproximately 6-8 wedges lengthwise.
  2. Spread the potato wedges out on a large baking sheet.
  3. Drizzle olive oil over the potatoes and toss to coat evenly
  4. Season with salt and paprika.
  5. Place in the oven and bake for 30 minutes. Remove from oven, turn over and return to bake an additional 10 – 15 minutes.
  6. Remove from oven when wedges have reached desired consistency.

 

 

 

Food Post | Debbie’s Pizzaburgers

This recipe is by far, one of my family’s most recent favorites. But I must warn you, it not for the healthy or faint-of-heart. If you were looking for an old-school, simple but delicious recipe that reminds you of simpler times where kids ran the streets of town and parents stood on the porch at dusk yelling for them to come home to eat, this recipe is for you. My husband asked me a few months ago to make  Pizza-burgers. So I of course, referred to my mother for a recipe and she gave me a recipe that is what I believe to be the most common concoction found in recipe boxes and even on the internet. Once I prepared them, my husband immediately said, “These are not like the Pizza-burgers I grew up with.” Intrigued, I called my mother-in-law the next day and she started out by warning me that I needed to try them before judging the ingredients.

Before I introduce the ingredients to my Mother-in-law’s recipe, I feel like I need to present some information. One of the main ingredients in this concoction of meats and cheeses is quite possibly one of the most mocked products on the market; however, has an incredibly interesting history.

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SPAM. Yes… I all but tossed the recipe at the first mention of the ingredient; but my mother-in-law assured me, it’s good. If you can get past the snapping of the can and dumping of a loaf of meat onto your cutting board, you will like the end result. Never having done either of these tasks with meat in the past, I was timid at the thought, to say the least. Nevertheless, I persevered and dove head first into my first Spam creation.

SPAM has quite an interesting history behind those tin cans. To begin, Dan Myers, the editor of The Daily Meal explains:

“Spam (or officially, SPAM), was introduced by the Hormel Foods Corporation in 1937. At the time, the fact that meat could be kept fresh for years by canning it was incredibly novel. It was rationed to troops during World War II, and while the Europeans the GI’s exposed to the canned meat largely didn’t want to have anything to do with it  (except for the British), those on the Pacific front fell in love with it, and it’s still extremely popular there to this day.” (thedailymeal.com)

The article also sites astronomical figures of 44,000 cans of spam produced every HOUR. I had to further investigate this statistic as it was staggeringly large. Several websites concurred with these statistics. I also reviewed the nutritional information presented on SPAM discovering the nutritional information to be no different than many brands of deli meats like Ham or Bologna.

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Spam is literally celebrated in Hawaii every year, particularly this year as the product will be turning 80! Myers goes on to describe how the publicity for SPAM grew after the War ended, citing: “After the war, Hormel launched a massive publicity campaign for the canned ham, recruiting a group of former servicewomen, whom they dubbed the ‘Hormel Girls,’ to tour the country promoting the product. By 1948 the group had swelled to 60 women with a 16-piece orchestra, and they were even given a radio show which aired until the group disbanded in 1953.” (thedailymeal.com) 

Intrigued by the history, I then started looking through the facts on the product located on SPAM’s home site:

  • There are 15 varieties of SPAM
  • Products are sold in 44 different countries
  • Over 8 BILLION cans have been sold to date
  • The canjo is a banjo made using a SPAM can (no joke… this is a REAL thing!)
  • Hawaii eats 7 million cans of SPAM every year (Think… 50 First Dates with Adam Sandler )
  • In Southeast Asia, SPAM is given as a luxury gift
  • There is an entire Museum dedicated to the SPAM brand in Austin, MN.
  • One SPAM brand plant produces 350 cans a minute.

The list goes on, and being one who is intrigued by weird statistics, I could go on for hours! Check out the SPAM home page for more fun facts.

Returning back to Debbie’s Pizza-burgers, I made my first batch a few months ago. I was amazed at how different hers were than the normal ones I was used to. I personally loved the variation on flavor!

To start off, brown one pound of meat in a pan. I add a little onion salt and garlic powder. We use a lot of ground venison so those seasonings are used every time a recipe starts with a ground chuck or ground venison. (If you were looking for healthy, I presume you could use a ground turkey; however, I have not done that yet.) My Mother-in-law also adds oregano. I add some during the meat browning and when adding the sauce later.

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This next step is the one that almost did me in: Grate one SPAM loaf and add it into the browned meat. Repeat this step grating in the block of Longhorn cheese. (On one particular occasion, I was unable to find this specific cheese, so I did some last minute research and discovered Colby cheese is almost identical in make and style It works as a good substitute. There was no flavor difference!)

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Continue to cook on low heat until the cheese begins to melt, occasionally stirring the two meats and cheese until combined.

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Next, add in enough Ragu traditional marinara sauce (I have also subbed in my favorite sauce on occasion when forgetting to get this specific brand, and noticed very little change in flavor) to moisten the mixture, (It took me about half of the jar, but use your best judgement) and season with a little more Oregano. Stir to combine.

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Now, to make the perfect GLUTEN FREE Pizza-burger, you need a good quality bun to support the hearty topping. We love Udi’s brand products and I am fortunate enough to have two local stores stocking the hamburger buns, hot dog buns, and loaves of bread in the gluten free freezer section. These items are available on Amazon in case options.

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Our family is a 50/50 split, so preparation for meals involving bread products requires two separate baking sheets, one gluten free and one for regular products. If you are preparing both types of pizza-burgers, be cautious and always prepare the gluten-free buns first to prevent cross-contamination with a spoon being re-dipped into the meat mixture.

Once you have prepared your pizza-burgers, place the sheet pans into an oven heated to 425 degrees for 10 minutes. You can do a lower temperature if you prefer, we just seem to always have tater tots with this meal and they require the higher heat.

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The gluten-free sheet pan always consists of tater tots along with the Pizza-burgers! Thank you Ore Ida for being certified gluten-free!

Once the timer goes off, pull those delicious bad boys out of the oven and let them sit a minute or two before serving. Trust me when I tell you, the flavor behind these burgers is like no other Pizza-burger you’ve had before. Debbie, we are calling this a winner!

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So, when you are looking for a quick dinner, or a twist on an old classic, pull this recipe out and surprise your family with a recipe full of ingredients that have clearly stood the test of time.

Cheers!

Debbie's Pizza-burgers

  • Servings: 6
  • Difficulty: easy
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An old classic with a flavorful twist that is perfect as a nostalgic recipe reminiscent of childhood.

Ingredients


– 1 pound ground beef
– 1 can SPAM classic or lite
– 1 block Longhorn cheese
– 1 1/2 tsp of Oregano
– 1 jar Ragu traditional marinara (only using half)
– 1 package hamburger buns
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Directions


1. Pre-heat your oven to 425 degrees. In a large skillet, brown the ground beef and season with onion salt and garlic powder if desired.
2. While the meat is browning, grate one container of SPAM or SPAM lite and 1 block of Longhorn cheese.
3. Once the meat is brown, drain the excess liquid and add the grated meat and cheese. Stir to combine.
4. Add in approximately half the jar of Ragu traditional marinara, or just until meat mixture is moistened.
5. Season with Oregano
6. Once all of the ingredients have been mixed thoroughly, and cheese has melted, remove from heat.
7. Prepare hamburger buns on baking sheets. Spoon on to prepared hamburger buns. Mixture should cover approximately 8-12 Hamburger bun halves
8. Place baking sheets in the oven and bake for 10 minutes.

 

Recipe Review | Balsamic Dijon Roast

So, it’s pretty obvious to most who know my family that we are a Meat-and-Potatoes kind of crew. My husband is an avid hunter and keeps us well stocked throughout the year with a variety of cuts of meat. I do appreciate a good quality roast recipe. In my initial searches, trial and errors of roast recipe hunting, they all felt like they tasted the same to me… like simply a hunk of meat would taste. I continued to make several pot roast recipes since my husband did really like this style of meal until I came across my first game changer roast recipe. This initial recipe, which was so crazy to me, but SO. DELICIOUS was a crock pot recipe.

The recipe was as follow:

  • 1 rump roast or chuck roast
  • 1 packaged of Hidden Valley Ranch Seasoning
  • 1 package McCormick gluten free brown gravy (this is a STAPLE in our house)
  • 2 cups beef broth, gluten free, low sodium

I literally tossed the roast in the crock pot in the morning before work, shook in each of the packages of dried seasonings and put in the broth plus an additional half cup because I knew it would be 10 + hours before I would be home and my Crock Pot did not have the timer setting on it.

The magic of this roast is the fact that it creates its own gravy while cooking! And it’s DELICIOUS! This is the quickest and easiest way to feel like you spent the day cooking when really, you were at work all day, or hopefully, shopping with your bestie all day.

Speaking of besties, I was fortunate enough to spend part of my weekend catching up with mine and snuggling her sweet new bundle of joy. She and I have been friends since childhood and she knows me better than anyone else! I could go on for an hour about how she’s the “peanut butter to my jelly…” the “yin to my yang…” and countless other corny sayings just to describe to you how crucial she is to my life.

She messaged me the other day with a recipe suggestion that she just loved and thought might be a good piece for my blog. Well let me tell you, she was SPOT ON. She sent me a pin from The Wicked Noodle, a blog now on my radar for excellent flavor combinations, with the suggestion that I try this Chuck Roast with Balsamic and Dijon. Now, typically when I hear the term balsamic, I hesitate a bit. Why? I have no idea because my adult taste buds love everything involving it. Perhaps it was a bad encounter when I was younger, but I’m so glad I resisted that naive thought process.

This recipe recommends using a dutch oven, which I happen to LOVE cooking in but do not use nearly enough. It’s a simple straightforward recipe that involves a total of 3 1/2 to 4 hours in the oven, so the perfect Sunday dinner. That is exactly when we tried this bad boy.

Simply start out by browning your well salted and peppered chuck roast in a couple tablespoons of oil, preferably canola, making sure to seal all the flavor in on all sides.

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Once you’ve browned all the sides of the roast remove from the pan and toss in one chopped yellow onion. I prefer larger chunks in something like this so I didn’t dice too small.

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Using the drippings from the meat, cook the onions until they begin to soften and absorb all the delicious flavors from the meat. This took me about 5 minutes. Once the onions soften add the balsamic vinegar and bring to a boil continuing to cook until the liquid reduces and appears to be slightly syrupy.

You can see the difference in the pictures above from when I first added the liquid to when the onions caramelized in the balsamic vinegar. By this point my kitchen was smelling ah-mazing! After the liquid reduces stir in the Dijon mustard making a nice creamy bed to lay your chuck roast on.

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Return the roast to the bed of onion mixture and add two cups of beef broth to the heavenly flavors that have already infiltrated the air. The recipe calls for fresh Thyme; however, I did not have that and replaced with a few shakes of dried thyme leaves. I would strongly recommend sticking to fresh herbs, they just were not available at the time of cooking this roast.

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Once you have added all of the ingredients, place the lid on your dutch oven and return it to a 300 degree oven for 2 1/2 to 3 hours.

After the chuck roast has cooked for the given time, add in your carrots and teeny tiny potatoes. And, can I just add, that my daughters love teeny tiny potatoes? It doesn’t even matter what type they are, they love them! They also love large carrots! Switching from small carrots and standard sized potatoes adds a fun little spin on the recipe, so we went for it!

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After adding the vegetables, return to the oven for an additional 30 to 60 minutes. I chose to go for the full 60 because I love good tender vegetables with my roast.

The prep time on this meal was less than 15 minutes and so simple that I had enough time to grade some always lovely research papers for my cuties at work. As much as I would have loved to consume my time with meal prep in exchange for paper grading, both needed done, and BOTH were completed with a solid hour left over during nap time to do… whatever I wanted! I like to call that the Sunday JACK POT!

Once the meal was complete, I let it stand for a few minutes while prepping my little ladies final pieces to their meals and like all good Sundays, we sat down, together to eat.

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So, The Wicked Noodle hit the jack pot with this roast bursting with flavor and texture. Excellent job, excellent job.

Cheers!

  • Whitney

Gluten Free Stromboli

Gluten-free fourteen years ago looked nothing like it does today. Flours didn’t hold the rich consistencies they have today, products were not so readily available, and let’s just call it like it is: the stuff that was available? It was crap.

One of the first game-changer gluten free products we found when I was younger was this amazing invention known as Chebe original cheese bread! We still use this as a staple in our house for Stromboli and pizza crusts. There are a variety of options, but I prefer the classic cheese bread. Every year at Easter my family mass produces Easter Pizzas which are very similar to the traditional Stromboli with a slight twist. With Chebe bread mix, Stromboli becomes a quick last minute throw together meal.

Preheat your oven to 375 degrees.

To start, you need:

  • 1 box mix of the cheese bread mix
  • 2 eggs
  • 2 tablespoons of oil
  • 1 cup of shredded cheese (any kind you prefer. I use whatever is left over in my fridge)
  • 4 tablespoons of water.

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To start, add the mix, two eggs, oil and cheese into your mixing bowl. I typically use a fork to mix these first ingredients. The mixture will begin to stick together forming small crumbs.

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Oooh love some good quality i-Phone pictures! Vanessa Huey would shudder at these photos! Hopefully this summer, she and I will have the opportunity to collaborate over a few projects and you won’t have to be tortured with my “lovely” amateur phone pictures!

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Once these first ingredients are mixed really well together, slowly add the water  to the mixture and begin to knead the dough with your hands. Gradually it will stick together to make a glorious little knot of dough! I think the most amazing thing about this product is the elasticity. This is not a characteristic often attributed to gluten-free foods.

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The trick to a simple Stromboli, and those of you who can actually bake with regular flour may concur with this trick, is to line the counter with plastic wrap before laying out your dough. (As luck would have it, I opened our plastic wrap box still sitting in the drawer, and it was empty) I happened to discover that press-n-seal wrap also will work if you happen to be that person, like me, who opens the plastic wrap box only to find an empty roll STILL. IN. THE. DRAWER. I’d like to take this moment to totally point the finger at my husband. Unfortunately the reality is, it was probably my fault. No, guaranteed it was my fault.

I will show you the purpose behind rolling out your Stromboli on the plastic wrap in just a moment. If you have a rolling pin that you have used on gluten in previous recipes or baking projects, take a second piece of plastic wrap and lay it on top of the dough while you roll out your crust. The thinner the crust the better. I like to keep mine 1/8 of an inch. When the dough gets to 1/4 of an inch or thicker, it can feel gummy whenever it’s finished.

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Loving that smooth round roll, right? Well I can promise you that the second one I rolled out was much smoother; however, not photographed. Let’s be realistic, I made these in 15 minutes after work on a Thursday and top-notch photogenic food was not my first priority.

Once your crust has reached that nice thin quality, lightly spoon your pizza sauce on half of the crust and begin layering your fillings of choice. In our house we follow this order:

  • Thin layer of Del Grosso spaghetti sauce (my favorite!)
  • A solid layer of pepperoni (with extra for the little ladies to snack on while we assemble)
  • Half of a deli-meat container of smoke ham (we like the kind with a bonus storage container when it’s emptied!)
  • 5 round sliced of provolone cheese (smoked or non-smoked… we switch it up!)
  • 1/2 to 1 cup of  shredded mozzarella cheese

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I don’t add any additional seasonings to the crust or the layers of filling. The meats already layered into the Stromboli add so much flavor to the final product. Hey, less is more, right?

Now the magic of plastic wrap. Using the plastic wrap as a guide, fold your Stromboli crust closed by pulling it over with the plastic wrap.

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Look at that gloriously CLEAN counter top and perfectly folded Stromboli! Carefully peel the plastic wrap back and begin to seal the edge of the Stromboli by pressing the two edges together evenly. Use the plastic wrap as a guide when transferring the completed Stromboli to a baking sheet.

*I STRONGLY recommend using a baking sheet with sides. Depending on how much delicious meat you have added, there will be a slight grease trail while the Stromboli bakes.

Poke the top of your Stromboli with a fork and place that bad boy into the oven.

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Turn on your oven light if you want to watch the magic happen. Let the Stromboli bake for approximately 30 minutes, removing it from the oven when the edges are just slightly golden brown. Let the Stromboli stand about 10 minutes before serving.

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Look at that ooey-gooey, cheese bursting at the edge. My husband willingly eats gluten-free and really likes these crusts. We’ve used these crusts to make Steak and Cheese Stromboli, Buffalo Chicken Stromboli, and countless other “empty the cupboard” Stromboli ideas.

So, if you’re in the mood for a meal that tastes like you worked on it for an hour, try a quickie Stromboli!

And don’t forget to order some Chebe Original Cheese Bread mixes for your next dinner ideas!

Cheers!

  • Whitney

Treats on a Tuesday

With the upcoming festively green holiday, I have been searching the internet in attempts to find some fun activities to do with my girls and some cute little treats to send with the girls to the sitter. My mother is 50% Irish, and like all mothers of the 80’s and 90’s this meant dying anything possible in our St. Patrick’s day meal GREEN. We did not eat some lavishly traditional Irish cuisine, nor did we all speak with heavy Irish accents. Nope, just straight up ate all the green foods possible. And I loved it.

Since the invention of Pinterest, I’ve noticed even the less than crafty have stepped up their A-game on crafting. I had to laugh on my way to work today as I listened to the radio personalities going on and on about how no real mom makes the cute crafts on Pinterest. It must be a food stylist, or a professional posing as a stay at home Mom. Reality check Radio. Some of us do exist! We are the epitome of over-doers, those people that everyone seems to feel the need to throw the ever insulting comment, “You have too much time on your hands…” at us every chance they get. I am relieved every time I see a fellow Facebook friend post some ridiculously crafty idea he or she made online. It’s almost a relief to see someone else, like they make it OK to be crafty. Ridiculous thinking, I’m very much aware of that.

So I found a collection of cute little St. Paddy’s day crafts and  treats to share with you over this first week of March. Today I’ll start with a couple easy kid-friendly treats.

  1. Rainbow Cups

rainbow-pot-of-gold

I love this Rainbow and Pot of Gold! It’s so cute! Plus you can find all of these items easily at your local grocery store or on Amazon having them delivered right to your door! I found this one on I Can Teach My Child  I love the organized Skittles before layering the candy cups. But the Chocolate Gold Coins layered at the bottom are the kind of candy that takes me back to childhood! Using the simple 5 oz Clear Plastic Cups  and then of course topping them off with Mini Marshmallows This treat is naturally gluten free which is always a plus in our house!

Ok… Brace yourself for this next product!

2. Edible Gold Spray

Wilton has an edible Gold Color Mist Spray that can be used to turn your favorite treats into GOLD! So if you need to eat gluten-free cookies in replace of Oreoes, order  Kinnikinnick’s Chocolate Cookies and make your own gold coins for your little cuties! Genius.

edible-gold-spray

I have already ordered 3 of these. My students will be getting gold treats, my sitter’s kids will be… my nieces and nephews will be… perhaps even my parents will!

3. Lucky Charms Marshmallow Treats

lucky-charms-treats

With the recent change in Lucky Charms as they transitioned to a Gluten Free product, I have secretly been reliving my childhood in the mornings. It’s still amazing to me how easy it is to access so many gluten free products these days. But with this being a fairly recent change, it’s important to make sure the packaging displays the Gluten Free Emblem

gluten-free-logo-on-lucky-charms

Some stores are still finishing up selling older packages that are not certified gluten free. So shop cautiously.

I really like the recipe for Lucky Charms Treats I found on Brown Eyed Baker  She has a good balance of ooey-gooey in her treats! The girls and I kicked off the month with a batch of these already!

And if all else fails, just buy a big old bag of the Marshmallows! That’s all my girls want to eat anyways!

3. Shamrock Pretzels

The next big ticket treat that seems to be blowing up online is the Shamrock Pretzel! These are so cute and only require two ingredients:

shamrock-pretzels-56e0f5905f9b5854a9f86f65

I prefer Gratify Gluten Free Pretzel products. I also like Glutino Gluten Free Pretzels and I know Snyder offers a Variety Pack along iwith individual purchases.

You can find a great Step-by-Step instructional article on The Spruce.

Again, I cannot stress how much I LOVE my Amazon Pantry boxes. My girls are great shoppers, but lets be realistic. What mother ACTUALLY enjoys taking a one and three year old to the store with her? No one. I feel like shopping at a store without my kids is almost like a mini vacation.

4. Fruity Rainbows

rainbow-fruit

This treat is a unique presentation for a party! You could easily adapt this to make cute little plates for your sweeties at lunch or breakfast, but I just love the fruit with a little chocolate treat at the end! My girls looooove when I sneak in a little chocolate treat to their meals. And what is better than a gold wrapped Rolo candy?! It screams Pot-o-Gold!

5. St. Patrick’s Day Muddy Buddies Treat

Who doesn’t love the good old fashioned Puppy Chow snack? When I think about Puppy Chow, I go back to my mom’s great friend and neighbor popping in to our house infrequently with random treats and baked goods she would come up with. She was Pinterest before there was Pinterest! This was one of my particularly favorite surprises she would bring over as a child. Oh Pammy, I’m drooling over your puppy chow as I type!

st-patricks-day-muddy-buddies-snack-for-kids

This festive little twist on a classic snack follow very similar instructions to the original Puppy Chow snack mix using Gluten Free Rice Chex but adds in a couple slight alterations. Try it out following Glue Sticks and Gumdrops recipe.

I hope these 5 little festive treats help to ring in the St. Paddy’s day mood. After all… it is Fat Tuesday! Sneak one treat in today before starting your Lenten sacrifices off tomorrow!

Cheers to a very Green March!

  • Whitney