{Gluten Free} Chicken Nuggets with Pumpkin Seed Pesto | NatureRaised Farms®

I have a few requirements for the dishes that make it to our dinner table:

1. Must taste good.

2. Must be nutritious.

3. Must try to be as natural as possible -- no funky ingredients, excessive processing, hormones & antibiotics --  and ethically produced.

4. Must not take forever to prepare.

5. But really... must taste good.

Sounds pretty basic, right?

You'd be surprised how limiting these rules can be when you're looking for quick meal solutions. Some things taste great but have an alarming amount of questionable ingredients. Or maybe they follow the rules, but the taste leaves something to be desired. If you'll notice, that rule is a non-negotiable!

The good news is there are options that can facilitate making the right choices for your family if your checklist looks anything like mine. And that means that throwing in the towel and making a beeline for the drive-thru will be a distant memory!

I'm going to be honest, I typically don't think to buy my chicken in the frozen section of the grocery store because most of the products in those freezers don't make the cut for me. But when I learned about NatureRaised Farms® working with farmers who care about how their animals are raised and treated so that they can provide a product that meet the list of "musts", I wanted to give them a hug. They get me! 

Because I set high standards in my own home, I appreciate it all the more when companies do the same. Give me something with recognizable ingredients, responsible practices, that taste good, and I'll be your BFFL. {Doesn't take much.}

Since NatureRaised Farms® covered a lot of the bases on my checklist as far as quality, safety and convenience, I was happy to spend my time focusing on my favorite part: Flavor!

Did you know that you don't have to limit your nugget-dipping to barbecue sauce and honey mustard?! I know: mind. blown. You can actually add flavor AND a little extra nutritious boost to your meal by making a dipper like this fabulous Pumpkin Seed Pesto! Served alongside some of my cinnamon-spiced sweet potato mash, this makes a meal that would pass inspection around here.

In my house, you would be more likely to find grilled chicken breast like this as the protein in this dish -- we're not in the "chicken nugget" phase of life just yet with our kiddo. But since I know a lot of you out there are, I just wanted to show that you can still add a little color and freshness to quick family favorites, which is good news for all!{Plus, I couldn't find the grilled chicken breasts in my local Target. Rats!}

I used NatureRaised Farms® Gluten Free Breast Nuggets, which I was able to toss into my cart on a Target run {woot!}. They're fully cooked chicken breast nuggets that bake in under 15 minutes and are breaded in a crunchy gluten free rice flour crust. The best part about this meal is that you can get the Pumpkin Seed Pesto and sweet potato mash made in the time it takes for the nuggets to bake, which means less time from kitchen to table. {See rule #4!}

So, go ahead and have your rules... and eat them, too!

Check out more easy weeknight recipes using NatureRaised Farms® products over on their Pinterest page!

Bonus: You can save 15% on any NatureRaised Farms Purchase from October 25 to November 7 with this Cartwheel app offer! As if you needed any other excuses to visit Target...

Chicken Nuggets with Pumpkin Seed Pesto
and Cinnamon-Spiced Sweet Potato Mash

4 NatureRaised Farms® Gluten Free Breast Nuggets, prepared as directed
1/2 cup roasted, lightly salted hulled pumpkin seeds
Handful of fresh basil -- about 1 cup loose leaves
1 small garlic clove, grated or minced
2 tablespoons pumpkin puree
1/4 - 1/3 cup olive oil

For Chicken: Bake as directed.

For Pesto:

1. Place pumpkin seeds, basil, garlic, pumpkin puree in a food processor or blender jar. Pulse a few times to combine, then stream in olive oil while pulsing to reach desired consistency. {If the mixture is too thick, add a tablespoon of water at a time to thin it out.}

2. Taste and season with salt if necessary -- just be careful not to over-season if you used salted pumpkin seeds.

Serve alongside nuggets.

Social post & recipe is sponsored by NatureRaised Farms® Chicken but all comments and opinions are organically my own.

For Sweet Potato Mash:

2 medium sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon

1. Bring a medium pot of lightly salted water to a rolling boil. Add in chopped sweet potato and boil until fork-tender, about 12-15 minutes. {While these boil, make your pesto!}

2. Drain and return to pat. Mash {or use a hand mixer} to achieve desired consistency.

3. Add butter and cinnamon, and mix to distribute evenly.

Serve hot.

Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}

A few things:

1. I just returned from a weekend in Orlando for the Food & Wine Conference and oh. em. geeee.  So much good food, information and amusement. {Enough to elicit expressions suitable for a teenage girl, clearly.} I want to tell you all about it but, let's be real, I still haven't shared the recap from my trip to Philly 2 months ago. So, yeah.

2. I didn't think this could ever, ever happen because I'm a bit of a margarita snob, but I'm totally digging these Sandra Lee Cocktail Time ready-made margs. I know. They were sent to me to try out and I was all, "Yeah, this is gonna taste like lime-flavored Pinesol", and then I completely had to eat -- er, drink? -- my words because it was truly tasty. I should have known to trust good ol' "Aunt Sandy", homegirl knows her boozy drinks. They reminded me of back in the day when I used to frequent OTB for happy hour margaritas. Except now I'm old and instead of starting the night with margaritas, a few sips and I'm ready for bed.

3. These Bean & Cheese Zucchini Rolls look horrendous. Let's just be clear about that. There is no angle or light that could make these look pretty, and quite frankly, I couldn't care less because I just wanted to stuff them in my face. This isn't Glamour Shots, this is dinner.

Here I am, trying to channel darling Faith from An Edible Mosaic and savvy Julius from Droolius who gave a fantastic presentation on how to photograph difficult food during FWCon and all I can think is, "Good grief, these look pretty gross."

Pay no mind to this disturbing fact, my friends. Because what you've got here is a better-for-you version of a bean & cheese burrito. A "Zucchito", if you will. They taste like a heavenly little Mexican-inspired pinwheel of dinnertime love. And best of all, they only require 4 ingredients.

A smear of refried beans and a sprinkle of cheese is all it takes to turn zucchini into a vegetable fiesta. For a bit of a zesty kick, these rolls are nestled into a pool of your favorite salsa verde {enchilada sauce would do the trick, too} and baked until tender. Serve with a side of rice and you've got yourself a meal.

They may not be a work of art, but their looks are nothing a few margaritas won't beautify. ;)

Bean & Cheese Zucchini Rolls {a.k.a. Zucchitos}
Makes approximately 12 rolls

1/2 cup salsa verde {I like Trader Joe's brand}
2 large zucchini, cut lengthwise into thin strips *
1 can refried beans {I buy the vegetarian kind because they don't contain lard}
3/4 cups shredded cheddar or Mexican blend cheese
{Optional} Sour cream or plain Greek yogurt

1. Preheat oven to 400 degrees. Pour salsa verde into the bottom of an 8x8 inch baking dish and spread with a spoon. Set aside.

2. Line a baking sheet with foil {so you can just toss the mess when you're done}, and place zucchini strips on sheet. Spread about 2 tablespoons of refried beans onto each strip, stopping a half inch or so shy of the end.

3. Sprinkle each with about a tablespoon {or more, if you'd like} shredded cheese. Carefully roll the strips into a pinwheel until you get to the bare end -- leaving that spot without refried beans will make for "cleaner" rolls. Secure with a toothpick, if needed.

4. Place the rolls in the baking dish** as close to each other as possible to help make sure they stay rolled up, nestling them down into the salsa verde.

5. Bake for about 20-25 minutes until the zucchini is tender and the cheese is melted.

Remove from oven and allow to cool slightly before serving {to avoid all the filling falling out}. If desired, dollop a little sour cream {I use nonfat plain Greek yogurt instead} on top. Serve with Mexican rice, or as seen here, with chipotle-infused rice.

* It really helps to get the zucchini pieces as thin as possible so they don't snap when you roll them. If you're not in a rush, baking the strips for a few minutes to soften them first will also help make them more pliable. Even if they break, they'll still be good... just uglier than they already are.

**I placed mine with the open side facing up, but placing them with the open sides lying horizontally may help them take a better shape.

Gluten Free Spinach and Chicken Sausage Mac & Cheese | Horizon Organic

Now that I have a kidlet of my own, I find myself wondering what his eating habits will be like when he's older. Will he give us a hard time with eating his veggies? Will he appreciate homemade birthday cakes? Will he be ok with the fact that the only "happy meals" we'll most likely give him are the ones where we're smiling at the dinner table?

I'm sure he'll have his moments. All kids do. Like when a toddler insists on ONLY drinking out of the princess cup, or when all you can get the child to eat is Mac & Cheese for like 3 months straight.

Knowing these moments are inevitable seems like half the battle so that you're not putting yourself down for an epic parental fail. But, there are ways to turn your "lose" into a "win-win-win" -- the perfect dinner trifecta. Good ingredients, kid-friendly taste and convenience for a mom and dad who might just be at the end of their rope!

In our house, gluten-free cooking is a must because of my husband's sensitivity to wheat. To be honest, it's become such second nature to cook "gluten-free" dinners that I don't even think to call them that anymore. It's just how we eat! {I still do a lot of conventional baking but the husband avoids those foods.} So, whether or not our son has the same food sensitivity, he'll grow up with a mostly gluten-free lifestyle. And I'm sure he'll have questions... or days when nothing but the comfort of Mac & Cheese will do.

Products like Horizon Organic Gluten-Free Macaroni & White Cheddar Cheese are a lifesaver to have in the pantry for those parenting moments that require calling in the reinforcements.

Just because it comes out of a box doesn't mean you can't add your own flair {and *shhh* nutritious twist!} for a quick, kid-approved dinner. Does your kiddo turn up his or her nose at anything but the classics? How about letting them innovate their own {parent approved} add-ins to get the ball rolling on broadening their picky palates?

I think getting kids to be hands on in the kitchen is a great, skill-building teaching tool that helps them take ownership of their own eating habits. Letting kids become kitchen helpers is a wonderful way to open up the dialogue about food and nutrition.  Kids are naturally curious, why not play up their inquisitive nature by inviting them to participate in their food lives?

- Explore different cultures and what they eat, then try out some of the flavors of their cuisine in your own cooking.
- Buy safe, tot-sized tools that kids can get their little hands on to help in the kitchen.
- Set up a station with different {parent-approved} ingredients and let kids choose some of the items to add to a meal.
- Make the process of buying food exciting by taking a stroll through the farmer's market or grocery store and letting your littles help you select good-looking fruits and veggies.
- Take a parent/child cooking class together or set up your own "class" at home with your kids and maybe even some of their friends.

There are tons of ways to pique kids interest in food... Starting with a dish like this one might just pave the path to a lifetime of educated eaters! Follow Horizon Organic on Twitter,  Pinterest or Facebook for more great mealtime solutions!

Gluten Free Spinach and Chicken Sausage Mac & Cheese

1 box Horizon Organic Gluten Free Macaroni & White Cheddar Cheese
2 organic chicken sausage links, removed from casings
2 big handfuls of fresh, organic spinach

1. Prepare Mac & Cheese as directed on box.
2. Meanwhile, heat a skillet over medium high heat and cook chicken sausage until browned.
3. When the Mac & cheese is done cooking, stir in cooked sausage and fresh spinach. Stir until spinach leaves are wilted.

Enjoy!

This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.

Ice Cream Social: Honey Whiskey Peach Crumble Ice Cream | Food Faith Fitness

Taylor from Food Faith Fitness has joined the ice cream party today -- and man, is it a good way to start off the weekend! 

I met Taylor at BlogHer Food {this seems to be a pattern, huh?} and was thrilled to connect with another Florida blogger. She's further north, but still, we gotta stick together! :) When I got home from the conference, I scoped out her blog and found that her recipes are right up my alley. Girlfriend loves avocado, keeps things healthy but flavorful, and also indulges with healthified versions of naughty treats after walking the long road of a health journey that has led her to where she is today. 

Some of her eye-catching recipes include these Healthy Chicken Enchiladas with Egg White Tortillas and Gluten Free Brownie Strawberry Cheesecake Sandwiches. Um, let's move you down to South Florida so we can be neighbors, shall we?

I urge you to check out Taylor's pages. You won't be sorry!

Facebook | Twitter | Pinterest | Instagram

*Don't forget!* Enter to win our Ice Cream Social prize pack including goodies from our friends at Joy Cone & a copy of the fabulous Ruby Violet's Ice Cream Dreams from our pals at Hardie Grant!

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Hi Guys!

I’m Taylor and I blog over at Food Faith Fitness! I was first introduced to Dianna, and her beautiful blog, in Miami at the BlogHer Food Conference, and have enjoyed reading it ever since! So, now I am SO pumped to be part of the Ice Cream Social here on The Kitchen Prep!

Without further ado, let’s get onto the frosty goodness shall we?

I have had this ice cream flavour (I’m Canadian, don’t judge the “u”) on my “things I should probably try to make because they sound like they would taste really yummy” list for all the evers.

But, for some reason, I just kept putting it off.

So, when Dianna asked me to be a part of The Ice cream Social, I knew this was the time to make the idea go from list --> tastebudz.

And, for serious guys, I am SO glad that I finally got around to this.

It’s no secret that peach crumble is a classic, summer dessert. It’s also no secret that it’s best eaten with a scoop (or 5) of ice cream on top.

But, how about some peach crumble IN your ice cream?

Oh, and with HONEY WHISKEY.

Did your taste buds fall off your face?

There are a few reasons for the boozy addition:

1. It helps lower fat ice cream stay creamy and smooth, since alcohol has a very low freezing point.
2. It’s Saturday. HELLO.
3. It’s just plain yummy.

Really though, those last 2 points are all you need to know. Agree? Good.

The ice cream itself has a light peach flavour, which is multiplied by eleventy billion when you bite into a
tiny little piece of frozen peach chunk.

Then you hit a crunchy, pecany (spell check is telling me that’s not a word. Lies.) piece of crumble
and...the world just makes sense.

You know what else would make sense?

If you stop reading this and get your boozy, peach ice cream on.

Like I said...

Saturday.

You know what to do.

Honey Whiskey Peach Crumble Ice Cream {Gluten Free!}

1 1/2 Cups Peaches, diced
1/4 Cup + 2 Tbsp Granulated Sugar
3 Tbsp Tennessee Honey Jack Daniels*
2 1/4 Cups Fat-free Half and Half
3/4 Cup 2% Milk
1/4 Cup + 2 Tbsp Agave
Pinch of Salt
1/2 tsp Cinnamon
1 1/2 Tbsp Cornstarch
2 Tbsp 2 % Milk
1/2 tsp Vanilla extract

For the crumbles:

1/4 Cup + 2 Tbsp Pecans, diced
3/4 Cup Oat flour
3 1/2 Tbsp Brown sugar, packed
3 Tbsp Coconut oil, melted

1. Combine the diced peaches, granulated sugar and the bourbon in a medium bowl and stir until well
combined. Cover and refrigerate for at least 4 hours - overnight (overnight is best.)

2. In a large sauce pan over medium heat, combine the half and half, 3/4 cup 2% Milk, Agave, salt and
cinnamon. Cook, stirring constantly, until it comes to a boil.

3. While you are waiting for the milk mixture to boil, whisk together the cornstarch and remaining milk until the cornstarch is well dissolved. Stir it into the milk mixture once it begins to boil, whisking well to ensure that the cornstarch does not get lumpy.

4. Boil on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.

5. Take the pot off the heat and place a fine strainer over top. Pour the peach mixture into the strainer so that only the juices are released into the milk mixture. Cover the peaches and place back into the refrigerator.

6. Whisk in the vanilla extract, and stir until well combined. Let the mixture cool to room temperature and then transfer to a covered container and refrigerate for at least 6 hours.

7. While the milk mixture cools, preheat your oven to 375 degrees and line a baking sheet with parchment paper.

8. In a large bowl, combine the diced pecans, oat flour and brown sugar. Stir until well mixed. Pour in the melted coconut oil and stir until fine crumbles form.

9. Spread the crumbs onto the prepared baking sheet and cook until golden brown, about 10-12 mins. **

10. Once the milk mixture has chilled, process according to your ice cream makes directions. Add the crumbs and diced peaches in during the last few minutes of churning.

DEVOUR immediately as soft serve or place into the freezer for 2 hours to let the ice cream harden.

Prep time: 10 mins Cook time: 25 mins. Serves: 4-6

NOTES:

 *NOT regular Jack Daniels.
**Your crumbs will feel soft when they come out of the oven, but they crisp up once cooled!

Peach-Dijon Glazed Turkey Meatballs

I cleaned my refrigerator over the weekend. Like, really cleaned it -- removed shelves and washed them, threw out little bits of heaven-knows-what that were dwelling in tiny containers in the back of the fridge, etc.

I also bought organizational tools that make me OCD-giddy about opening the refrigerator door. We now have a citrus-dispensing slide, a ceramic egg holder and another little bin that perfectly holds mason jars filled with my latest homemade sauces, jams, and pickled products. I splurged {all of maybe $15} on new Pyrex food containers a few weeks ago that have made storing {and, most importantly, identifying!} leftovers a dream. These purchases were worth every.single.penny.

My squeaky-clean fridge.

In a world filled with so much chaos and uncertainty, organizing my refrigerator {to the point of weirdness} gives me a sense of control and order. It is amazing how good a thorough fridge-cleaning can make one feel about life.

So good, in fact, that the urge to make bite-sized party food strikes. No particular celebration in mind, just a yearning to bust out the good mustard and use some of those {now very easy to find} ingredients in your refrigerator.

My friends at Maille sent me some samples of their gourmet, gluten-free Dijon mustards, and after learning a little about them I could tell they share my affinity for being particular. Not only has Maille been around for 265 years {!}, but their classic blend continues to be painstakingly produced using an intricate process including unique methods of storing, weighing, mixing and cutting {instead of crushing} special Barassica Juncea mustard seeds into mustard paste. I'm just guessing here, but I bet you these folks appreciate a clean, organized refrigerator.

I made these Peach-Dijon Turkey Meatballs on Saturday morning, photographed them, and left the house to help set up a friend's wedding. When I returned that evening, there wasn't a meatball to be found. While I was gone, my husband and a friend polished off every last one. Looks like they had a celebration of their own.

Anyway, the meatballs were good. You may not think to combine mustard and peach jam, but the combination was tangy and sweet and surprisingly delightful with the turkey meatballs. The hint of fresh, spicy arugula makes a pretty garnish but also complemented the flavors well.

They're a fancy little party food that doesn't take much to throw together, but I like to think they make a lasting impression. Like a good, clean fridge. ;)

Disclosure: Maille provided me with complimentary samples of their mustard. I have not received monetary compensation for this post, but this recipe is being submitted to a contest hosted by Maille that could potentially result in a cash prize. As always, all opinions here are my own!

Peach-Dijon Turkey Meatballs
Makes about 20, 1 1/2 inch meatballs 

For Meatballs:
1 pound ground turkey meat
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder

For Glaze:
2 tablespoons Maille Dijon Mustard
1/4 cup peach jam {apricot jam would work well here, too}
1 teaspoon honey

For Garnish:
1/3 cup arugula leaves

1. In a medium bowl, combine turkey meat with salt, onion powder and garlic powder -- try not to overmix. Set aside.

2. Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.

3. Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.

4. Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.

5. When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.

6. To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.

Thai Inspired Noodle Soup

Happy New Year!

How were your holidays? Did you wake up yesterday feeling a little sluggish? Bloated? Hungover? {I know, those pretty little champagne bubbles somehow turn into bowling balls the next day...}

The time has come to step away from the cookies and fatty holiday foods, put the wine glasses back in the cabinet, and trade in the eggnog for egg white omelets... I know, it's hard to say goodbye, but I promise I'll try to share some recipes that will make it all worthwhile.

It seems like we've been doing nothing but eating and drinking and celebrating for weeks. {Oh wait, that's because it's true.} It all started with Thanksgiving, then a trip to New York in early December {which I will be telling you all about very soon.} where we ate, and ate, and ate and our diet pretty much went downhill from there.

While we were in NYC we ate lunch at a Thai bistro where I had some of the most delicious dumplings I've ever tasted. Well, it actually wasn't so much the dumplings themselves, but the sauce they were in. Ridiculously. Good.

I've been trying to recreate & perfect the recipe at home, but I haven't quite gotten there yet. What I have gotten is quite a craving for Thai food, which is why I made this "cure all ills" soup on New Years Day. {Just for the record, the husband was the one who needed some ills cured after celebrating NYE into the wee hours of the morning.} ;)

I didn't feel like doing any labor intensive cooking after our exhausting morning of laying around on the beach {it's a hard life,  I know.}, and we were both in the mood for something soothing and warm. {Even though it was 75 degrees out. It's winter in our heads. Whatev.}

Like chicken noodle soup, this Thai Inspired Noodle Soup is a bowl of comfort with an Asian twist. The ginger and sesame oil come through to give it an exotic flavor, and the light coconut milk gives it a silky richness without being unhealthy. We made ours with just veggies, but shrimp would make a great addition if you're looking for some protein.

Now that the New Year has officially begun... it's time to detox. Why not do it deliciously?

Thai Inspired Noodle Soup

1 tablespoon olive oil
1/2 a small white onion, sliced into 1/4 inch pieces
1/2 cup baby carrots, cut lengthwise or into matchsticks
Pinch of salt
1 large or 2 small zucchini, cut into 1 inch logs
1/2 teaspoon freshly grated ginger
2 cloves of garlic, grated
3/4 {10 oz.} bag of spinach
1 teaspoon dark sesame oil
1/2 can of coconut milk {"lite" for less fat & calories}
3 cups reduced sodium chicken or vegetable broth
1/2 a box of brown rice noodles
Optional: Chopped cilantro for garnish


1. In a medium pot over medium-high heat, add olive oil. Add onion slices and carrots, sprinkle with a pinch of salt, and saute until starting to become tender, about 5-7 minutes.

2. Add zucchini and cook for about 3-4 minutes until beginning to soften and brown in parts. Add grated ginger and garlic, and cook for about a minute, stirring often.

3. Add teaspoon of sesame oil, and stir. Pour in coconut milk, scraping the bottom of the pan to pull up any brown bits. Stir in chicken or vegetable broth. Cover and bring to a boil.

4. Add spinach and cook until it begins to wilt down. Add brown rice noodles to boiling liquid and stir. Reduce heat to medium and simmer until noodles are firm but tender, about 5-7 minutes.

5. Ladle into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.

Butternut Squash Gnocchi with Bourbon Cream Sauce

When you've been in a relationship with the same person for a while, gift giving can get a little tricky. Mostly because you sort of run out of things that your significant other needs or wants {or, you know, you run out of space to put things!}, and also because if your finances are combined, you're basically buying them things with their own money.

After 8 years of being together, my husband and I have stopped giving "stuff" and tend to go for more "experiential" type gifts - a dinner somewhere we don't usually go, a trip to a place we've been wanting to check out, a date to a fun event, etc. Basically, something we can do and enjoy together, which is much more fun than "stuff" any day.

It just so happens that Steve and I have birthdays that are just days apart... and during the span of 8 days every September, we have a handful of other friends and family members who also celebrate their birthdays. It's a little crazy, to say the least, and my stomach hurts just thinking about all the birthday cake that is consumed during that period of time.

{Needless to say, I think we will be very aware of the month in which we attempt to start a family one day... no more September babies, please!}

When it comes to men, they say "The way to a man's heart is through his stomach." And I can't say I've ever seen an example that disproved that theory.

So, when my hubby turned 30 a few days ago, instead of running out to buy him new sports gear, clothes, exercise related items, things that will end up in the closet or garage, etc... I decided to go the gastronomical route instead.

We had a lovely evening in {his birthday fell on a Tuesday}, watched his favorite movie {Gladiator}, and enjoyed a special dinner made just for him. Oh, and the "beer cake" didn't hurt, either.

If you've ever attempted to make your own gnocchi, you know it's a labor of love. And gluten free gnocchi, I've found, is even trickier because the dough doesn't have the binding benefit of wheat flour's gluten to help it stick to itself. In short, it's a royal pain.

But for my sweet hubby's birthday? I'd stand in the kitchen for hours, hand shaping stubborn little pieces of dough that don't want to hold their shape. If that's not love, I don't know what is. ;)

This Gluten Free version of Butternut Squash Gnocchi with Bourbon Cream sauce is adapted from a recipe I found over on Foodista. It's not terribly difficult, exactly, but it is time consuming, so I recommend trying it out on a day that you don't have too many plans {especially if it's your first gnocchi attempt}, and not doing what I did. {i.e. Make them on a busy day, resulting in you running around looking like an episode of Chopped.}

I found that the gluten free flour made them a little gummier than I'd have liked, but the husband ate them happily, so I got over it. :)

You can definitely make these with regular flour and you'll probably have a better result.

So, yes, my husband was thrilled with his birthday gift. But you know what? In the end, every birthday we get to celebrate together is a gift in itself.

{Gluten Free} Butternut Squash Gnocchi with Bourbon Cream Sauce
adapted from Foodista

1 small butternut squash, about 1 lb., {roasted, boiled, or microwaved until tender} scooped from flesh

½ cup Parmesan cheese

a pinch of nutmeg

1 tsp. salt

1/2 teaspoon white pepper

2 eggs

2 cups flour {plus extra for assembly} - I used rice flour to make it GF, but you can use all purpose

3 tablespoons. butter

2 tablespoons. flour - gluten free or all purpose

2 shallots, finely diced

4 cloves garlic, grated

1 to 1/2 cups chicken stock

3 tablespoons bourbon

1/4 cup heavy cream

Salt and pepper

Parsley for garnish, optional

 

Prepare a sheet pan with parchment paper. Set aside.

 

Make Gnocchi:

 

Place cooked butternut squash pulp in a large food processor or blender. Process until mostly smooth. Add Parmesan, nutmeg, salt, pepper, and eggs and blend until fully combined and smooth.

 

Pour squash mixture into a large bowl and add the flour. Mix with a wooden spoon or silicone spatula until flour is incorporated and a wet dough forms. {If the dough is too soft to handle, add a little more flour, just be careful not to add too much or the gnocchi will not turn out light.}

 

Sprinkle a clean counter top or the surface of a large cutting board with flour. Scoop out about 1 cup of dough onto board. With floured hands, lightly roll the dough into a long rope shape. {This is the part where things can get messy if your dough is too wet, but have no fear, it will come together... just be gentle. If it doesn't, incorporate a little more flour a tablespoon at a time until it is able to be rolled.}

 

With your fingers or a knife cut about 1 inch segments from dough. Using the tines of a fork, roll each segment of dough to create the gnocchi's little ridges. Place each gnocchi on a sheet pan. Continue until desired amount of gnocchi is made.

 

For Sauce:

 

Melt butter in a large saucepan over medium heat. Add shallots and garlic, and saute until tender and fragrant. Sprinkle 2 tablespoons of flour over shallots and whisk until a paste forms. Slowly {and carefully... you may want to remove from flame just in case} whisk in bourbon. Add chicken stock, whisking constantly, making sure there are no lumps from the flour. Turn up the heat to medium-high and simmer until slightly thickened. {Like a thinned gravy. If it gets too thick, add a little more stock or water.} Turn heat down to medium-low and whisk in heavy cream. Simmer and keep warm.

 

Cooking Gnocchi:

 

Meanwhile, boil a large pot of salted water over high heat. Bring to a rolling boil, then decrease heat so water is not boiling so violently. Drop half of gnocchi into water carefully. Cook until they begin to float to the top, about 4-5 minutes. Scoop them out with a slotted spoon and place directly into pan with sauce, if desired, or plate them and spoon sauce on top. Repeat with remaining gnocchi.

 

Garnish with chopped parsley, if desired.

 

Serve hot.

 

Clean, Green Cooking Machine

How was your weekend? Ours was actually one of the best we've had in a while. We had a really fun, casual date night on Friday at one of our fave local spots {I'm slightly obsessed with their grilled fish sandwiches}, spent the day in the gorgeous sunshine while Steve played in a volleyball tournament on Saturday, and had a lazy Sunday at home {with the brief exception of grocery shopping & making mojitos}.

The hubs in action.

Since I hung out by myself almost all day Saturday while Steve played ball, I got to catch up on some cooking magazines that I've had piling up and am reinvigorated with some new, healthy recipes {and of course, some sweet treats, too.} After last week's cooking slump, I'm more than ready to get back to whipping up some healthy dishes.

Now that March is officially here, I'm sure a whole lot of "green" recipes will be popping up around the internet & cooking blogs to coordinate with St. Patty's Day themes. {I plan on sharing a few myself!} A lot of them will include the addition of food coloring to achieve that verdent hue. But not this recipe...

No artificial colors here. Just pure, fresh avocado, arugula and basil to give this pasta dish that pretty Kermit color. ;)

This Linguine with Avocado & Arugula Pesto has quickly become one of our weekday favorites. It comes together in minutes, and packs a nutritious punch {we've even left out the cheese a few times to healthy it up even more, and didn't miss a thing}.  The no-cook sauce is so creamy and full of flavor that I bet you can get the pickiest of eaters to give it a try... especially if you tell them that the leprechauns lent a hand in making it green!

Linguine with Avocado & Arugula Pesto
via Food Network

1 pound linguine pasta {or your favorite. I used gluten free brown rice linguine}

2 medium avocados, halved, peeled, and seeded

3 cups baby arugula leaves

1 packed cup fresh basil leaves

3 tablespoons fresh lime juice {from 2 large limes}

2 cloves garlic, peeled and smashed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated parmesan

1/2 cup sliced almonds, toasted

Toast almonds - arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 6 to 8 minutes until lightly toasted -OR- toast in a skillet over medium high heat until fragrant and lightly browned. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and reserve about 1 cup of the pasta water.

Using a spoon, scoop out avocado flesh and place in the bowl of a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour pesto in a serving bowl. Add pasta and toss together. Add cheese {optional} and almonds and toss together until coated, adding the pasta water, as needed, to loosen the pesto.

Made in Vietnam

There is something living in one of the legs of our dining room table. 

We have never seen it, but we hear it daily. It sounds like it is steadily gnawing its way from the inside out.  And it scares me.

I am convinced that this creature is some sort of Vietnamese monster insect {the table has a sticker underneath that says  “Made in Vietnam”}, and that it is going to eventually make its way out of the table and into our living room where it will breed millions of babies and invade the United States, upon which we will be deported for starting a nation-wide infestation.  Either that or it will decide to crawl up my leg while I am sitting at the table and I will die of sheer terror.  Neither scenario sounds like a good one to me.

I had to restrain myself from taking audio footage of this noise and posting it to see if any of you can help me figure out what it is that has made it a mission to devour our table and annoy the hell out of me. I'll spare you since it isn’t all that interesting to listen to {and for fear that you’d report me for insanity harboring an alien}.

I decided that making Vietnamese food for dinner might pacify whatever it is that has decided to take up residence in our table leg. Perhaps the aromas of its native land will lull it into a state of restful slumber. On the other hand, I hope it doesn’t perceive the dish as an offering and invitation to join us.

Either way, this strange incident inspired me to make a mighty tasty meal.

This Vietnamese Rice Noodle Salad is flavorful, easy, and pretty healthy, too. In our house, that constitutes a winner. The combination of the fresh herbs {Mint?! Who would've guessed?}, fish sauce, and garlic is unusual but delicious. The original recipe calls for one whole jalapeno {which intimidated me a little because I'd rather keep all of my tastebuds in tact}, but after making it with only half I decided that next time I'll definitely add the rest for a spicy kick. I also added in some shrimp for extra substance and protein. I served it warm but it can be eaten cold as well.

Hope you'll enjoy a little taste of the exotic... without experiencing a run in with any native creatures. ;)

Vietnamese Rice Noodle Salad

Recipe from Food Network

• 1/2 pound peeled, deveined shrimp
• 4 cloves garlic
• 1 cup chopped cilantro
• 1 jalapeno pepper, seeds removed {I only used 1/2}
• 1 tablespoon honey
• 1/4 cup fresh lime juice {about 2 limes}
• 2 tablespoons fish sauce
• 1/2 teaspoon sea salt
• 1 pound dried rice vermicelli {I used these noodles}
• 2 carrots, julienned
• 1 cucumber, halved, peeled, seeded and sliced into thin halfrounds
• 1/4 cup chopped fresh mint
• 1/2 cup finely shredded napa cabbage
• 1/4 cup chopped dry roasted nuts
• olive oil

Heat olive oil in pan over medium high heat. When oil is slightly rippling, add shrimp to pan. Cook for 5-8 minutes or until shrimp is opaque and cooked through, careful not to overcook. Set aside.

Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.

Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. {Skip the rinsing step if you want warm noodles.}

In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Add cooked shrimp. Toss well and garnish with peanuts.

Works For Me!

Have I mentioned that I am now working two jobs? {One that I like WAY more than the other, but that pesky graduate degree in Education won't release it's grasp on me. I like kids... I just dislike teaching them against their will. :P }

I am lucky enough to be able to work mostly from home for my newer job as a marketing assistant for a fantastic author. Let me tell you, had I known how fabulous working from home can be, I would have insisted on doing so long ago. {Strike that. Fitting a classroom of 30 kids into my eensy weensy living room may have been a tad tricky - and a bit weird & illegal - now that I think about it.}

Aside from the fact that I am getting to write almost all the time {which I adore. Except for when I can't think of a darn thing to say.}, I am also enjoying the benefits of having my home as my workplace. Here are just a few things I've come to appreciate about it:

1. Working in my pj's. {Don't lie. I know you other work-from-homers do it, too.}
2. The fact that having bedhead and no makeup is completely acceptable in this workplace.
3. Typing, emailing, & social networking... from my big, cozy couch.
4. Using Starbucks as my conference room. {Although I could do without smelling like strongly brewed espresso all day afterward.}
5. Spending virtually no money on gas and transportation.
6. Being able to talk to myself and not have people around me think I'm nuts. {Except my husband when he comes home for lunch, but he knew what he was getting into when he put a ring on it.}
7. Setting my own schedule. I'm a creature of habit.
8. Having Food Network on mute in the background while I work. {I have no idea why I enjoy this, but I do.}
9. Being able to have something baking, or rising, or cooling while I'm getting other things done. It's like double productivity.
10. Never forgetting my lunch at home.

Don't worry, I still have to interact in person at my other job, so I won't go all Emily Dickinson on you. :)

Anyway, I realize this has nothing to do with food. I'm gettin' there.



Nestled snuggly in a whole wheat pita pocket. :)

We are finally starting to feel settled in to our new place, which means one thing: I'm back in the kitchen! Last night I made some tasty Greek Spinach & Feta Turkey Burgers with Cucumber-Dill Yogurt Sauce for dinner and they were delish. So good, in fact, that I had the leftovers for lunch today. :) I made them in my cast iron skillet, but you can grill them up or even turn them into meatballs. I've tried them all three ways and they turn out great.

Looks like a turkey burger daisy. Didn't even do that on purpose! :P

I don't have great pictures of them because, when I finally found my camera after our move, the battery was dead... and then I couldn't find the charger. :P But I promise, they taste MUCH better than they look. Give 'em a try!

Greek Spinach & Feta Turkey Burgers
a Kitchen Prep original recipe, although the idea has been done by just about everyone. ;)

You'll Need:

1 lb ground turkey meat
1/2 an onion, diced small
2-3 cloves of garlic, grated with microplane or minced
1/2 bag fresh spinach leaves (you could replace with frozen if you prefer)
3 oz (half a small tub) feta cheese
1/4 cup breadcrumbs (we used Glutino Gluten Free Bread Crumbs)
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
Olive oil
Salt to taste

1. Preheat grill or skillet with 1 tablespoon olive oil to medium high heat. In a medium saute pan, add 1 tablespoon olive oil.

2. Add onion and cook until translucent and softened. Grate garlic into pan and allow to cook with onions until fragrant, 1-2 minutes). Add fresh spinach leaves and saute until wilted down, 2-3 minutes. Set aside and let cool slightly.

3. Meanwhile, in a medium bowl, combine ground turkey, feta cheese, bread crumbs, onion powder, garlic powder, and oregano. Add cooled spinach and onion mixture. Combine until all ingredients are well distributed throughout the meat, being careful not to overhandle (makes for tough burgers).

4. Form into patties. {I made 8 smallish ones.}

5. Place patties on grill or in cast iron skillet and cook until thoroughly cooked through, 4-6 minutes per side.

6. Serve on hamburger buns or pitas with yogurt sauce & assorted veggies, or eat them plain like my hubby. :)


Cucumber-Dill Yogurt Sauce

1/2 cup Plain Greek Yogurt
1/3 small cucumber, peeled & diced small
1/2 tsp dill weed
1/4 tsp garlic powder (or to taste)
Pinch of salt

In a small bowl, combine all ingredients. Serve with burgers or as a tip for pitas or veggies.

An Almost Liquid Dinner

So, remember how I mentioned a few weeks ago that I thought we were moving? And then I thought we weren't? Well, soon after I found out we were. And then we did. So, here we are.

We spent the entire weekend packing and moving and unpacking and getting settled. We're still not completely finished, but I'm really looking forward to getting rid of all the boxes and feeling like we actually live here and not like we're making forts out of boxes like 5 year olds.

To top off the moving madness, this week has been a little {extra} crazy. My poor grandma has been in the hospital for the past few days {she's ok, thank goodness!}. The entire contents of my closet is still at our old apartment, so I've mostly been walking around in pajamas, possibly even to the store. {Not obvious looking pajamas... don't worry.} My phone has been acting all crazy and hung up on a prospective employer mid-conversation. Twice. And then on the representative from our cable company that it took me 10 minutes to get on the line in the first place. {I wish I was joking.} My Google reader is ridiculously backlogged with about 100 posts that I'm dying to read, but haven't had time to. {Ok, so this isn't a problem problem, but it makes me very crabby}.

Needless to say, the theme of this week has been WINE! : The Poor Woman's Alternative To Therapy.

But woman can't live by wine alone {I lie. Woman can, but husband definitely can't.}, so in the midst of my stress and pity partying I decided to whip up some homemade gluten-free gnocchi a few nights ago as our first "real" meal in our new place. Because, you know, making something ridiculously sticky and messy doesn't add to one's stress at all. ;)

The reason I even attempted these Mascarpone and Lemon Gnocchi was because I miraculously had the exact ingredients I needed for the recipe in our nearly barren fridge. {And because I happened to see them on an episode of Giada at Home - while starving - during the 2 minutes I sat down that day}. What are the odds? That was enough of a sign for me.

Thankfully, they weren't as time consuming as you'd think, and didn't turn out to be nearly as messy either {which is probably a good thing because I may have just lost my $*#@ cool if one more thing went awry this week}. And, once again, the hubs completely cleaned his plate. Glad I didn't serve a Pinot Grigio dinner after all. :)

Yes, I eat my dinner on a salad plate. I know that's weird, but that's how I roll. :)

You should definitely give these a try. Because if I could do it with completely frazzled nerves and the majority of our belongings in boxes scattered around me, then you certainly can, too!

Mascarpone and Lemon Gnocchi
adapted from Giada at Home

Gnocchi:

• 1 cup mascarpone, at room temperature (8 ounces)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/4 teaspoon ground nutmeg {I used just a tiny pinch}
• 2 large lemons, zested
• 1 cup grated Parmesan (4 ounces)
• 1/2 teaspoon kosher salt
• 3/4 cup all-purpose flour, plus extra for forming the gnocchi {I used Bob's Red Mill Gluten Free All Purpose Flour}

Sauce:

• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/2 cup chopped fresh basil

For the Gnocchi:

1. In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.

2. Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. {I found it easier to flour my hands and pinch off teaspoon fulls of dough, rolling them between my hands to get them lightly floured. Then, using the tines of a fork, I rolled each ball of dough to give them their ridged appearance.}


3. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.


For the Sauce:

1. In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.


2. Add gnocchi to the pan and gently toss until coated. Serve with a BIG glass of wine! ;)