Linguine with Shrimp Scampi

For Easter we wanted to try something fresh and spring-ish to combat the cold temperature outdoors. I have recently discovered that I like shrimp, so taking a cue from a Camille's cousin we decided to make linguine with shrimp scampi from the Barefoot Contessa cookbook "Family Style" Here's the recipe which is also posted at: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32175,00.html

Linguine with Shrimp Scampi

1 tablespoon kosher salt plus 1 1/2 teaspoons
12 oz gluten free linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16), peeled and deveined (I used frozen)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons) (I only used 1 lemon)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Add 1 tablespoon of salt and the linguine, to a large pot of boiling water and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Wow! This was so easy and so delicious! This is one that I will be adding to our spring and summer menu calendar

Gluten Free Loaded Pumpkin Chocolate Chip Muffins

This weekend we got together with some friends for homemade pizza and root beer floats. I was happy to take my own mini gluten free crust (Kinnikinnick) until my friend pulled from her oven the most gorgeous gluten laden crusts I've ever seen. I didn't know you could make such beautiful homemade crusts and the smell, ohhhh...it was heaven! Suddenly my gluten free crust wasn't so appealing.

I came home with the need to bake something wonderful- something deliciously warm and nostalgic and that tasted like the gluten baked goods I remember. I chose one of my favorite no fail recipes - Gluten Free Loaded Pumpkin Muffins.

This recipe is a conglomerate of several recipes that I tweaked to come up with these delicious pillows of pumpkin bliss. The coconut milk is the secret and I've had the best results with the Thai Kitchen brand- not lite! I like them best with chocolate chips, shredded coconut and chopped pecans, but there great on there own or with just one or two of the add ins.

I think you could probably take out the xanthan gum and use all-purpose flour with great result for a gluten version. Let me know how they turn out.

1-3/4 cups gluten free flour blend (I use brown rice flour, potato starch, & tapioca starch)
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon xanthan or guar gum
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1/3 cup coconut milk
1 teaspoon vanilla
1/3 cup flaked coconut
1/3 cup chopped pecans
1/3 cup chocolate chips

Preheat oven to 350 degrees F. Spray with cooking spray one 8x4 inch loaf pan or muffin tin.

In a large bowl, stir together the flour, brown sugar, xanthan gum, baking soda, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, oil, eggs, coconut milk, and vanilla and mix until well blended. Fold in the shredded coconut, chopped pecans, and chocolate chips. Pour the batter into prepared pan or muffin tin.

Bake for 45-55 minutes for loaf and 20-25 minutes for muffins or until a toothpick inserted in the center comes out clean. Remove from oven and cool slightly before removing from pan. Remove from muffin tin immediately. Cool completely before storing. Cover tightly and store in refrigerator up to 5 days. These freeze well.

Dinner at Portillo's

My brother was in Chicago last week for work so we drove downtown to have dinner with him. You can't come to Chicago without eating a Chicago dog so we went to Portillo's which happens to be one of our favorite eateries for Chicago style hot dogs and sandwiches. And for all you non-gluten eaters Portillo's makes a pretty decent garbage salad too. "No bread, please!"

Gluten Free Sourcream M&M Cookies

Valentine's Day was a couple of weeks ago, but I've been on a bit of a blog hiatus... I found this recipe on one of my favorite gluten free sites: http://www.glutenfreemommy.com/, and I adapted it since she used a baking mix and I didn't have one. I made my Valentine a giant heart cookie and it turned out great (although a teensy bit misshapen!) This recipe is so delicious you'll need to invite people over to share or you might end up eating them all yourself! I've already made these twice and I just picked up some sour cream to make another batch. They're good with chocolate chips too but if you don't have any add ins they're still worth making if you're looking for yummy soft sugar cookies. Since these cookies are made without eggs the dough can be eaten raw...Cookie Dough ice cream, here I come!

SOUR CREAM M&M COOKIES
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup sour cream
1/4 cup salted butter
1/4 cup canola oil
1 1/2 teaspoons vanilla
1 3/4 cup gluten-free flour mix (I use brown rice flour, tapioca starch and potato starch)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon guar gum (or xanthum)
1 cup M&Ms

Directions:
Preheat the oven to 375 degrees. Mix butter, sour cream, granulated sugar, brown sugar, vanilla, and oil in a medium-sized bowl. Once the mixture is fluffy, add the flour, soda, salt, and guar gum a little at a time until combined. Stir in the M&Ms. Drop on greased cookie sheets in teaspoonfuls. Bake for 9-11 minutes or until slightly browned.
Makes about 2 1/2 dozen cookies

You can find the recipe at: http://glutenfreemommy.com/sour-cream-mm-cookies/ and the link to the original recipe is http://www.recipetips.com/recipe-cards/t--2466/sour-cream-m-m-cookies.asp

Chipotle Roast with Garlic Cilantro Smashers

Shane and I Love Mexican food so when I came across a recipe in Southern Living Magazine for a Mexican style roast I had to try it. The original recipe isn't gluten free and is cooked on the stove. (You can find it here)I changed it to be a gluten free crock pot meal and I also reduced the fat in the smashers. The roast is melt in your mouth tender (be sure to slice it against the grain) and the smashers are an amazing taste sensation...every bite is like a flavor symphony going on in your mouth. I'm salivating just thinking about it. I hope when you try this recipe you too feel like you're sitting down to a gourmet Mexican feast!

Roast:
3 pounds Beef Roast
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons Chili Powder
2 teaspoons Oregano
2 teaspoons Ground Cumin
1/2 teaspoon chipotle chile pepper (McCormick Gourmet Collection)


Gravy:
2 cups beef broth
3-4 Tablespoons cornstarch dissolved in a little cold water


Rub entire roast with spices and place in crock-pot on low for 8-10 hours. No peeking! After 8 hours remove roast and cover with foil. Add beef broth and dissolved cornstarch to cooking liquid in crock pot stir and turn on high heated with lid for 20-30 minutes. (which is about how long it will take to make the smashers)



Garlic Cilantro Smashers
8-10 garlic cloves, paper removed (you can use roasted garlic if you've got the time)
2 pounds red potatoes, cut into 1 1/2- to 2-inch cubes
1/2 cup sour cream
1/4 cup butter
1/2 cup milk
1 teaspoons salt
1/4 teaspoon chipotle chile pepper (McCormick Gourmet Collection)
1 teaspoon pepper
1/2 cup chopped cilantro
1 1/2 cups frozen corn, heated (I like the baby white corn from costco and I microwave it for 2 minutes)


Cook potatoes and garlic in boiling water to cover in a large saucepan until fork-tender (about 15 to 20 minutes). Drain and return to pan and cover with lid to keep warm. Whisk together sour cream, and next 5 ingredients in a medium saucepan over medium heat until butter melts and mixture is thoroughly heated. Mash potatoes slightly; add warm milk mixture to pan, and continue to mash just until blended (mixture should be coarsely mashed). Stir in chopped cilantro and corn.