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Category Archives: challenges

Thank You For the Votes!

A huge THANK YOU to everyone who voted for my recipe over at Velvet Aroma! And a special THANK YOU to those of you who voted every 4 hours! 😉  The votes were tallied up, and I WON! This was the first contest ever for me…and I may have gone  a smidgen overboard in bugging all my followers and friends to vote for my Cashew Butter Chocolate Strawberry Bites, but I was just SO EXCITED. Not to mention, I was simply floored by the outpouring of support! It was an altogether fantastic experience for me. Fellow bloggers reblogging or mentioning the contest and my entry, friends repeatedly posting links to vote for me on their walls… I am such an extremely lucky girl!
I am getting a great prize from the contest as well! A KitchenAid Hand Blender, a box of Love With Food Gourmet Bites, and a $100 gift card to Williams-Sonoma!

Again, thank you for the support and votes! ❤

~glutenvygirl

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Vote for me!

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Remember this recipe? I am so excited! It is a part of Velvet Aroma’s My Gourmet Valentine contest! I entered in my recipe for gluten free Cashew Butter Chocolate Strawberry Bites and I’m doing great in the contest! I am currently in 2nd place!

You can vote for my Cashew Butter Chocolate Strawberry Bites here. There is also a neat little widget over on the side bar from the great folks at Velvet Aroma that will get you there with a click! When you register with an email, you get entered in to win 2 dozen red roses delivered anywhere in the US by Valentine’s Day.

Since the morning the contest began, I’ve been posting this link on my Facebook page, on my personal Facebook wall, sending tweets about it, emailing and texting friends, and posting it everywhere I can. I have really been enjoying myself, and I am so overwhelmed by all of the positive feedback I’ve received – both on my recipe, as well as all the general support and encouragement! I’ve had friends share the info and link on their walls, even. The reaction has been astounding. ❤

In summary. My friends and blogger-contacts are AMAZING. I am truly a lucky lucky girl! Thank you all! Please consider voting for me, the contest runs until Feb 10th and you can vote once each day! And I would be honored if you wanted to reblog this, or shared my links on FB, twitter, or anywhere else!

xoxo
~glutenvygirl

Battle of the Blogs, Round Two: Bacon and Eggs

Joe over at Joe’s Primal Scream and I had so much fun last week doing our asparagus/mushroom food blog challenge (here and here) that we decided to pick it up again this week. We chose two more ingredients, and whipped up some new recipes neither of us had ever made before.

We have a ton of fun, and get to play with our food and creatively invent things. Let us know if you have any ingredient suggestions for future challenges! You can find his bacon&eggs entry here.

So. Bacon and eggs for this week’s challenge.

Here is what I did.

Cheesy Basil Bacon Bread Quiches

I preheated the oven to 375 and started with bacon, organic eggs, and Udi’s gluten free sandwich bread. Ingredients used were: four strips of cooked bacon, four eggs, four slices of the GF bread, a small shallot, a clove of garlic, four leaves of basil, a tablespoon of heavy cream, half an ounce each of sharp cheddar and parmesan, and a tablespoon of butter.

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Divide butter into 12, and place each portion into the bottom of a mini-muffin pan. Press the butter into the pan.

Next, using a mini-biscuit cutter, cut out a dozen mini circles. On the Udi’s bread, I could fit three to a slice.

*NOTE* I saved the bread remnants to use later. Probably soaked in milk for a panade for meatballs.

Press the mini cuts of bread into the prepared pan.

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Combine the eggs with the cream and the clove of garlic, minced. Whisk until the mixture turns a pale yellow.

Chop the shallot and the bacon. Shred the cheeses, chop the basil, and then combine all ingredients into the eggs. Spoon over the bread coins in the pan. Bake for 15 minutes.

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Remove and allow to cool a bit. Serve and enjoy!

INGREDIENTS:

4 eggs
4 slices of bacon
4 slices of Udi’s gluten free sandwich bread
4 leaves of basil
1 small shallot
1 clove of garlic, minced
1 tablespoon butter
1 tablespoon heavy cream
1/2 oz Parmesan, shredded
1/2 oz sharp cheddar, shredded

DIRECTIONS:

Preheat oven to 375.
Divide the tablespoon of butter into twelve and press each portion into the bottom of the mini muffin pan.
Cut out a dozen mini circles from the bread, using a mini biscuit cutter. Press the rounds into the muffin pan.
Combine the eggs, garlic, and cream. Whisk until pale yellow.
Chop the shallot, bacon, and the fresh basil leaves. Shred the cheeses. Add all to the eggs. Stir.
Soon into the muffin pan onto the bread rounds. Fill almost to the brim with the egg mixture.
Allow this to sit for a minute, and then pop into the oven.
Bake at 375 for 15 minutes.
Remove from oven and pan, and allow to cool slightly. Serve and enjoy!

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Battle of the Blogs: asparagus & mushroom

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What happens when you combine two types of mushrooms and two kinds of asparagus? An amazing festival of flavor for the taste buds, that’s what (it doesn’t hurt that there is a lot of wine and butter involved, either).

A friend (who is also a fellow blogger) and I were discussing our favorite foods yesterday. Mushrooms and asparagus were near the top of the list, of course. He may remember it differently, but I am quite certain he challenged me to a cooking competition of sorts, using those two ingredients. I had a blast doing this with him, and coming up with this recipe so quickly. I hope you enjoy it as well! Be sure to check out his worthy creation here. We might do more like this in the future, if perchance he’s ever feeling brave enough to challenge me again… Teasing, Joe, teasing!

INGREDIENTS:

1.25 lbs chicken tenders, cut into 1-inch pieces
4 T + 1 T butter
1/2 tsp kosher salt
1 tsp ground black pepper
1 shallot, sliced thinly
1 lb green asparagus, trimmed
1 lb white asparagus, trimmed and peeled
8 oz white button mushrooms, sliced
8 oz cremini mushrooms, sliced
2 cloves of garlic, chopped coarsely
1 cup Riesling (or other white wine)
1/2 tsp dried thyme
2 sprigs rosemary, 1 de-stemmed and chopped, 1 whole for garnish
1 lemon, to squeeze over finished dish and for the lemon slice for garnish

DIRECTIONS:

Using a heavy-bottomed pot, add the 4 T of butter and the chopped chicken. Sprinkle the chicken with the salt and pepper, and cook over medium heat until the chicken is mostly cooked. add the sliced shallot and stir.

In the meantime, prep the white asparagus. Trim it just like you do green asparagus, but white asparagus also needs to be peeled. Ah, it’s so finicky. It breaks very easily, so it’s best to peel it flat on a cutting board. Once peeled, cut into 1-inch pieces. Then trim the green asparagus and cut it into 1-inch pieces.

Once the chicken and then the shallots have cooked, add in the white and green asparagus. Stir. Let it continue to cook over medium heat while you slice the mushrooms. Add in the chopped garlic, along with the wine and 1 T butter. Add all the mushrooms. Stir gently. Add in the thyme, and the 1 sprig of chopped rosemary.

Let this cook down a bit. The mushrooms will darken while the chicken soaks up the buttery wine. Slice a thin piece off from the middle of the lemon for garnish, and then give a quick squeeze to a lemon half over the dish. Stir in.

At this point, you can place this on a platter. I use the mushroom juices left in the bottom of the pot and drizzle it over the dish. Top with a rosemary sprig and the lemon slice. Serve and enjoy!

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