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Monthly Archives: December 2011

Simple Speck & Asparagus 3-ingredient appetizer


I love asparagus. I love La Quercia Speck Americano. I love black pepper. And I adore simple appetizer recipes that take three ingredients, are super easy to make, and make an impressive presentation.

Break off the ends of the asparagus. Steam the asparagus. In my steamer, this takes about 12 minutes.



Wrap the bottom parts of the steamed asparagus with the speck. Dust with ground black pepper. Bake at 450 for 5-10 minutes. Arrange and serve.



Easy baked Gluten-Free mozzarella sticks


I took string cheese sticks, cut each one into three sections, and then breaded them just like I did these pork chops. NOTE: after the butter-dip, I had to kind of press the breading onto the cheese sticks. They bread easily, but I found that by pressing the coating on the cheese, they held up better. I baked them at 350 until they started to spread out a bit and the cheese was all melty – about ten minutes. Delicious! Great experiment:)





Grilled Ribeyes with Steak Rub


I love steak.
Particularly ribeye steak.
Grilled outside.
Even in December.
Even in Texas, it is cold in December…
So put a coat on and let’s do this.

Start with some excellent quality steaks.



For the steak rub:
(for 4 Ribeyes)
Mix 2 Tablespoons of each of the following:
Kosher salt
Ground black pepper
Brown sugar, packed
Garlic, freshly minced
And 2 Teaspoons of:


Stir it all up.


Then rub it into the Ribeyes.


Place them in the fridge for at least an hour.
Remove them to bring them to room temp about 45 minutes before you want to cook them.
Then, grill outdoors to preferred doneness. Remove, let rest a few, and consume. Obviously.

Note: If you want to make the steak rub in bulk for a large amount of steaks, then add 2 cups of all ingredients and 2/3 cup of paprika. If you’d really like to store the prepared steak rub, either don’t add the minced garlic until you are prepping the steaks, or add dried garlic granules to the mix.


Gluten Free Cream of Mushroom Soup


Shiitake mushrooms and button mushrooms and garlic and cream and thyme, oh my.

I just made the most amazing cream of mushroom soup. I kid you not – seriously the most incredible mushroomy and flavorful warming goodness, in soup form. It is not the run of the mill mushroom soup. Two different types of mushrooms really take it to the land of deliciousness, and the garlic with thyme keep it there.

I was taking down the Christmas tree, and craving a warm filling soup. I had just purchased some shiitake mushrooms, so I thought I’d create my version of creamy earthy goodness. I simply cannot stand canned cream-of-whatever soups, and even before my gluten-free days, I avoided those canned atrocities like the plague.

(Well. Except when I was a kid. I loved them, then. But that doesn’t count. I mean…I also hated French fries and popcorn and loved microwave brownies. So consider the source.)

Back to this soup! I was prepping the mushrooms and undressing the tree. Almost simultaneously. Cause I’m good like that.

This is what I used:


Plus some of this:


While undoing this bit of winter wonder:


Cook the onions in the butter, using a large heavy-bottomed pot.


Add the chopped mushrooms. (Yes, all that butter stays in the pot. Of course.)


Cook it down. It should look like this:


Then add the garlic, thyme, and GF soy sauce, and cook.



Add the broth, and the cream.


Then, the cornstarch and water. Bring to a boil.


Then, I reduced the heat and let it simmer for about thirty minutes. I topped it with some freshly and finely shredded Parmesan and some slices of a reserved shiitake for a delicious garnish.

8 oz white button mushrooms
8 oz shiitake mushrooms (+ 2 or 3 small mushrooms reserved for garnish)
4 cups chicken broth
1 cup heavy cream
1 small yellow onion
4 oz butter
3 cloves of garlic
1/2 tablespoon dried thyme
1/8 cup gluten-free soy sauce (I use San-J GF Tamari)
1 tablespoon cornstarch
1 cup cold water
+ salt to taste
+ freshly shredded parmesan cheese for garnish

Chop onion. Add onion and butter in a heavy-bottomed 5qt pot over medium heat until onions are cooked and translucent, 10-15 minutes.
Chop mushrooms, reserving a few shiitakes for garnish. Add to the onions and cook down, another 15 minutes.
Add the three garlic cloves (minced), the soy sauce, and thyme. Cook for a minute, stirring.
Stir in the chicken broth. Then, stir in the cream. Add the cornstarch to cold water, and add that. Bring to a boil, and then reduce back to medium heat and let simmer for about 30 minutes.
Garnish with sliced shiitakes, and a sprinkle of the fresh parmesan.

Mushroom Heaven.


glutenvygirl On The Road: Texas – You Dough Girls/The Bucket


Love this place! Large salads with the ingredients prepared fresh to order, 100% juicy beef burgers, and delicious gluten-free friendly foods available as well.

Recently, we stopped in at The Bucket (also known as You Dough Girls) in the panhandle of Texas. It is one of my favorite lunch restaurants.

They have fabulous bread that they make there, which my taste buds recall very vividly from my gluten-consuming days. They also offer breakfast items, daily lunch specials, sandwiches, and more.

Salad, without croutons

I ordered a small salad (above), hold the bread and croutons, with a beef burger with cheddar (no bun). I sliced up the burger and topped my salad with it – and it was heavenly! The owner assured me that they use 100% pure beef – no fillers or additives. Their salads are chock full of a variety of veggies, and they are happy to hold any part of it that you don’t want included.

Open for breakfast and lunch Monday – Friday, they also are open for breakfast on Saturdays.

You Dough Girls Bread Shop on Urbanspoon

Prosciutto-Dill Petite Quiche


I absolutely love these mini quiches I created for a company holiday party. They were such a hit, so I made them for the Christmas meal as well this year. These are really pretty, easy to create, and fun little hors d’ouevre.

It all started with some extraordinary prosciutto from La Quercia. This stuff is amazing. So much so, that I find myself driving hours just to locate some. Conveniently, it can also be ordered directly online here if you’re like me and in the middle of nowhere. Seriously…this brand is what takes this recipe and knocks it out of the park. Trust me on this. It is sliced super super thin, and the taste is out of this world. I’ll never want another brand of prosciutto.

First, cut the prosciutto into quarters. Then, place the portions into a mini muffin pan that has been prepared with non-stick spray.


Mix together a minced garlic clove, 2 tablespoons of grated onion, 2 tablespoons of fresh chopped dill weed, 1 teaspoon of pepper, 1/8 cup of grated Parmigiano-reggiano, 1/4 cup of milk, and ten eggs. Blend together until eggs turn that happy yellow color, like so


Pour egg mixture into prosciutto cups. Do not overfill. You will have just a bit of mixture left over.


Bake at 350 for 20 minutes. The dill egg mixture will puff up.


3 oz package of La Quercia prosciutto, quartered
10 eggs
1/4 cup milk
1/8 cup shredded Parmigiano-reggiano cheese (you can substitute cheddar as well)
2 tablespoons grated onion
2 tablespoons chopped dill weed + a few pieces for garnish
1 teaspoon pepper
1 garlic clove, minced

Preheat oven to 350. Spray mini muffin pan with nonstick spray. Place a piece of prosciutto in each cup. Mix together all other ingredients, blending until the eggs turn a consistent yellow, and then pour it into each prepared cup. Pop into the oven and bake for 20 minutes. Remove, garnish with remaining dill if desired, and serve.

Makes 24 mini quiches.

It’s okay to wait til the last minute to buy gifts. Right?


And here is why I am waiting until the last minute to buy Christmas gifts this year.

1. It’s easier for me to sweep up pine needles under the tree if there are no gifts there.

2. I am much more creative when I’m pressed for time and it’s the last minute. I become the perfect-gift maven. If I can’t find it, I can make it. At the last minute, like the truly talented procrastinator that I am.

3. It keeps the kids busy. Kids: “Where are the gifts hiding?” Me: “Maybe you should look under my bed, kids. And since you’re looking there, make a hand and sweep it out for me…”

4. Ample opportunities to regift. Um, so I’ve heard, I mean. If you’re into that sorta thing.

5. I’m spying craft projects on Pinterest to do for gifts. The best ideas are posted right before Christmas.

6. Last year I had all my shopping done by December 1. Guess what it got me? Nothing. Not a darn thing. Although I did have a bit of an inflated self-important air that I carried all around me. Luckily, I’m recreating that regal air of superiority by creating this list. Won’t my Facebook friends be jealous.

7. No secrets to keep! Go ahead. Ask me what I got you. Go ahead! Cause guess what?? For once in my life, I won’t tell you.
(cause I have no flipping clue)