Rosemary Cumin Glazed Carrots and Parsnips

I haven’t worked with parnsips much, but I like trying out different veggies.  I get tired of the same old corn, green beans, broccoli, etc. items that we eat day in and day out.  I mixed things up this time by using parsnips with my carrots and creating a nice little saucy glaze to go over them.  I enjoyed the flavor very much, but I will warn you the carrots will get fork tender before the parsnips so remove them out of the pan as they get done so they don’t get mushy on you.


3 medium carrots, peeled and sliced in half lengthwise

3 medium parsnips, peeled and sliced in half lengthwise

1/2 t ground cumin

1/2 t finely minced fresh rosemary

3 small scallions, thinly sliced

3 T unsalted butter, separated

2 T honey, separated

coarse salt and freshly ground black pepper

Place veggies face down in a large skillet and barely cover with water.  Cook over medium-high heat and add cumin, rosemary, salt and pepper.  Add 1 T honey and 2 T butter and contineu cooking for about 12-15 minutes.  Remove veggies from the skillet when all are fork tender.   Most of your cooking liquid should be evaporated.  Add remaining honey and butterto the pan and then add your veggies back in.  Season with salt and pepper and toss the veggies in the sauce.  Remove from the pan and sprinkle scallions on top.



Bacon Cheddar Biscuits

You have got to try these biscuits!  They are flaky, buttery and no one would know they are gluten-free.  I saw this recipe at Gluten Free on a Shoestring and had to try them out.  I was not disappointed and this will be my go-to biscuit recipe from now on.  You can modify this recipe by adding various cheeses, diced ham, scallions, etc. 


2 1/4 c gluten-free all purpose flour (I used Bob’s Red Mill)

1 tsp xanthan gum

1 T baking powder

1/2 tsp baking soda

1 tsp kosher salt

1 c extra-sharp cheddar cheese

2 T bacon grease (chilled and chopped – I just poured in some cooled bacon grease and it worked fine)

6 T unsalted butter diced and chilled

1 large egg, kept cold

1 c buttermilk (or use 1 c milk and stir in 1 T white wine vinegar to get the same effect)

  • Preheat oven to 425F and line a rimmed baking sheet with parchment paper or a silicone baking sheet.  In a large bowl, combined flour, xanthan gum, baking powder, baking soda and salt.  Whisk to combine and then set aside.  In a small bowl combine grated cheese and 1 T of flour mixture.  Toss to combine.  Add bacon grease and diced butter to large bowl of dry ingredients and cut in fat using a pastry blender until it resembles small peas.  Add grated cheese mixture and mix to combine.  Add egg and buttermilk and whisk with a fork to distribute egg.  Mix everything with a spoon until dough comes together and then wrap in plastic wrap.  You can chill in the freezer for 15-20 minutes or in the refrigerator for at least 20 minutes or overnight if you prefer.  Remove chilled dough and flatten into a disc.  Dust counter and rolling pin with additional flour.  Dust dough with small amount of flour if it appears sticky.  Roll out to 1-inch thickness and cut using a biscuit cutter.  Gather up scaps and reroll.  Place biscuits one inch apart on baking sheet and bake for 15 minutes until golden brown.

Gluten Free Cupcakes in Roswell, GA


When this gluten-free bakery opened several months ago I was thrilled to try one of their cupcake creations.  My Aunt is currently visiting us from out of town and today is her birthday.  She suffers, like many others, from celiac disease so she cannot have anything with gluten in it.  I decided to pay another visit to Gluten Free Cutie and pick up a dozen cupcakes to celebrate her birthday.  I decided on two flavors:  The Devil Went Down to Georgia and Papas Banana Fosters.

The Devil Went Down to Georgia is a chocolate cake with a chocolate ganache center and chocolate frosting.  The Papas Banana Fosters is a vanilla bean rum cake with a carmlized banana center and a vanilla faux buttercream frosting.

This bakery also offers cake pops, round cakes, whoopie pies and some ice box desserts like banana pudding.  Not only is this bakery gluten-free, but they are also peanut, soy, egg and artificial dye free and most items are dairy free and vegan.  For those that have dietary restrictions this bakery gives you lots of yummy options to try. 

They also have a club card so for each $5.00 you spend you get one hole punched and after 10 punches you get two free cake pops or two free cupcakes.

So, what are you waiting for?  Hightail it over to Gluten Free Cutie and grab a cupcake or twelve like I did!

Michelob Ultra Light Cider

Admittedly I have never been a big fan of beer.  I find the taste to be rather unpleasant and the smell most foul; however back in my gluten laden days I did enjoy a cider from time to time.  I do cook with beer so I thought I would give this new naturally gluten-free light cider a taste.  I was stuck by the light apple taste and the amount of fizz you find in this drink.  This cider is 4% alcohol and is best when served ice cold so don’t let it warm up on you.  I’ve already seen lots of mixed drink recipes utilizing this product so feel free to check it out and let us know your thoughts!

Quick Gluten-Free Brownies

Guys have never understood the yearning women have for chocolate.  We don’t just crave it.  There are sometimes that we MUST have chocolate.  The gravitational pull that we feel to this sweet wonder cannot fully be explained, but once that craving hits we must satisfy it.  Today I give you a simple brownie recipe that I tried courtesy of the Gluten Free Goddess.  These brownies can be served warm if you don’t mind them gooey and falling apart or you can chill them for an hour before cutting.  If the craving hits you sometimes there is no time for letting things cool down.


5 oz semi sweet chocolate chips or high quality 70% cocoa dark chocolate plus another 2 T for sprinkling on the top if desired)

1/2 c coconut oil

1 c light brown sugar (not packed)

3/4 c gluten-free flour (I used Bob’s Red Mill)

1/2 tsp fine salt

1/4 tsp baking soda

2 eggs lightly beaten

1 T vanilla

Preheat oven to 350F.  Line an 8X8 baking pan with aluminum foil and spray the foil with nonstick cooking spray.  Melt your chocolate and coconut  oil in a saucepan over low heat stirring gently.  In a separate bowl whisk brown sugar, flour, salt and baking soda.  Make a well in the middle of the dry ingredients and add the beaten eggs and vanilla and melted chocolate.  Beat on low-medium for two minutes.  The batter should thicken and become smooth and glossy.  Spread batter in pan and top with chocolate chips (pressing them in slightly).  Bake for 30-35 minutes or until set.  The top will crack.

These totally rock!

Pistachio Crusted Salmon

Thanks to Robert Irvine my family and I were treated to this lovely salmon with lots of crunchy, nutty flavor.  I adapted his recipe to gluten-free by using Udi’s gluten-free bread for my breadcrumbs.  I keep this bread in my freezer and when I need breadcrumbs I just take a couple of slices and put them in my food processor and whiz them up.


  • 1 (2 to 3-pound) side salmon, skin on
  • 2 lemons, juiced
  • 4 tablespoons stone-ground mustard
  • 1 cup shelled pistachio nuts
  • 1/2 cup gluten-free bread crumbs
  • 4 tablespoons canola oil
  • Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.

Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)

Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.

Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.

Tuscan Chicken and White Bean Ragout


The ragout in this recipe on its own is brilliant!  I paired mine with some chicken breast lightly coated in olive oil, salt, pepper, oregano and granulated garlic and then sauteed until golden brown.  This recipe is really simple and packed with lots of flavor.  Hope you enjoy!


14.5 oz can of cannellini beans (drain the liquid and reserve it – add water to equal 1 1/2 cups)

1 T olive oil

3 large cloves of garlic chopped

1 medium onion diced

1 tsp chopped fresh rosemary

1/8 tsp crushed red pepper flake

3 c of escarole or spinach leaves, torn

14.5 oz can diced tomatoes

1 T unsalted butter

2 T flat leaf parsley chopped

1/2 c grated parmesan cheese

salt and pepper to taste

Heat olive oil in a skillet over medium heat and add garlic.  Cook for 30 seconds until fragrant and then add onions, rosemary and red pepper flakes.  Cook gently for about 7-8 minutes until softened.  Add the beans and bean liquid with water and season with salt and pepper.  Let mixture simmer for 5 minutes.  Stir in escarole or spinach and simmer until wilted.  Add tomatoes, butter, parsley and cheese.  Remove from heat and stir until butter is melted.  Taste and season with additional salt and pepper if needed.  You can drizzle with additional olive oil or flavored oil when serving.



Watermelon Agua Fresca

Okay….so I’ve been away on vacation, but now I’m getting back into the swing of things.  I enjoyed lots of sand, sun and family time while away.  It is great to unplug and just be with those you love once in a while.  With 4th of July fast approaching I wanted to pass along this awsome drink recipe I found in Rachel Ray’s magazine.  This drink is fruity, refreshing and filled with summer flavors.  I made it this weekend and I thought it was fantastic.  One of my friends told me they think watermelon is God’s perfect fruit and I think they might be on to something.


8 c seedless watermelon cubed (this equated to about half of a seedless watermelon for me)

6 T agave nectar (or honey)

1/3 c freshly squeezed lime juice

1 sliced lime

3 sprigs of fresh mint

1 c water

ice cubes


Puree watermelon in a blender and strain in a bowl usine a fine mesh sieve.  Stir in honey and lime juice.  Transfer to a pitcher and add 1c water, lime slices and mint.  Chill and serve over ice.  Makes about 6 servings.