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Recipe: Blazin’ Buffalo Gluten-Free Potato Skins

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

If you are looking for a way to impress Dad this weekend, check out this recipe for Blazin’ Buffalo Potato Skins. I don’t know why I don’t ever think to make potato skins at home, as I have always been a fan. This recipe includes the use of Blue Diamond Nut Thins (love these!) and Blue Diamond Almonds.

Blazin’ Buffalo Potato Skins

Blazing buffalo potato skinsIngredients

  • 3 lbs. small russet potatoes
  • Olive oil cooking spray
  • 1 cup shredded reduced-fat or regular Monterey Jack cheese
  • 1 cup shredded rotisserie chicken (Costco’s is gluten-free)
  • 1/4 cup buffalo wing sauce (check to make sure it’s gluten-free)
  • 1/2 cup crushed Blue Diamond Sea Salt Nut Chips
  • 1/3 cup chopped Blue Diamond Almonds
  • 1/4 cup sliced green onion tops
  • 1/2 cup light sour cream

Instructions

Preheat oven to 450°F and line a baking sheet with foil. Rinse potatoes and pat dry; pierce with a fork or sharp knife.

Place in a large microwave-safe bowl; cover and microwave on HIGH for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

Cut in half and scoop out potato leaving a 1/4-inch rim of potato inside the skin. Place on prepared baking sheet and spray both sides of potato skins liberally with cooking spray; bake for 15 minutes to crisp.

Sprinkle equal amounts of cheese into each skin. Stir together chicken and wing sauce and spoon over cheese. Top with Nut Thins and almonds and bake for 5 minutes more.

Add a dollop of sour cream to each and sprinkle with green onions. Serve with and additional wing sauce, if desired.

Makes 6 to 8 appetizer servings.

*Recipe courtesy of Blue Diamond

I can’t wait to make these! I have missed potato skins and think it is something I can get the whole family to eat!

Recipe: Quick Veggie Alfredo

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

In my ongoing quest to eat more at home, I have started to make gluten-free pasta or brown rice in bulk so that I can easily make dinner whenever I get home. Working through the dinner hour several nights a week poses dinner-time challenges, and while I love Chipotle, it is much cheaper to eat at home.

Cooked gluten-free pasta will stay good in the refrigerator for 5-7 days. I don’t add sauce or anything else until I am ready to make each specific meal. By making the pasta in advance I am not only making it simple for me to prepare my meal once I get home but for the kids to help themselves. Once I am ready to cook, I heat the cooked pasta for a short time in the microwave to take the chill off. Now I am ready to get down to business.

IMG 2390Quick Veggie Alfredo

  • Cooked gluten-free pasta, slightly warmed up
  • Grape tomatoes
  • Fresh spinach
  • Extra virgin olive oil
  • Frozen peas
  • Alfredo sauce (I use Ragu Classic)
  • Parmesan cheese

1.  Pour a small amount of olive oil into a large sauté pan and heat. Toss in fresh grape tomatoes and cook over med heat until they start to burst.

2.  Add handfuls of frozen peas and spinach to fill the pan and cooked until wilted.

3.  If the veggie mixture is too much for one serving, remove the extra from the pan, leaving enough for one serving. Add pasta and enough Alfredo to mix into lightly coat everything.

4.  Heat through and serve. Sprinkle with parmesan cheese.

5.  Enjoy!

After doing a little research, Alfredo sauce looks very simple to make from scratch, so perhaps I’ll give one of these recipes a try.

Recipe: Gluten-Free Crab Salad

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Chef Danny Boome shares his recipes for a three-course summer meal on the latest Veria Live show. The recipes are all gluten-free and perfect for summer entertaining. Danny Boome will be the new resident host of Good Food America.

CRAB SALAD(Grilled Orange Polenta topped with Crabmeat Salad and Herb Oil)

Ingredients:

  • 4 cups water
  • 2 oranges, zested and juiced
  • 1 tablespoon salt, plus more for seasoning
  • Fresh ground black pepper
  • 2 cups instant polenta
  • 1 pound lump crabmeat, picked through
  • 4 figs, diced1 lemon, zested and juiced
  • 3 tablespoons mayonnaise
  • 1/2 bunch chives, roughly chopped
  • 1/2 bunch basil leaves1 cup extra-virgin olive oil, plus more for greasing1 cup mixed greens

Directions:

1.       In a heavy saucepan add water, zest, orange juice and salt. Bring to a boil and gradually whisk in the polenta. Cook polenta over moderately low heat (it should barely boil), stirring constantly, until very thick and it pulls from the sides of the pan about 3 minutes. Once cooked evenly pour polenta onto a lightly greased 1/4 sheet pan. Sprinkle with fresh black pepper, cover with plastic wrap and place in the refrigerator until firm about 15 minutes.

2.       In a mixing bowl add the crabmeat, diced figs, zest and juice of a lemon and mayonnaise. Gently mix trying to leave crabmeat in lumps. Season with salt and fresh black pepper, to taste. Cover bowl and place in refrigerator until ready to use.

3.       In a blender place the chives and basil and a little of the oil. Start to blitz the ingredients together adding more oil until the mixture is a smooth green herb oil. Transfer to a squeeze bottle or a bowl and set aside.

4.       Preheat grill to medium-high.

5.       Remove polenta from refrigerator. Take a large can (3-inches in diameter) and remove the top and bottom lid. Using the can cut 4 rounds of polenta. Brush olive oil on both sides and place on grill 3 minutes per side. Once grilled place a polenta round on the center of a plate and use the same can for molding the crabmeat salad. Place the can over the polenta and spoon in about 1 to 2 tablespoons of the crabmeat mixture, push the mixture down with the back of the spoon and lift the can away creating a crabmeat mold on top of the polenta. Top with a few mixed green leaves. Drizzle herb oil over top and serve.

The other two recipes, Baked Avocado Salsa and Grilled Peaches can be viewed in the demonstration on Veria.com. Don’t miss the money-saving tip Chef Danny shares…using lobster in place of the crab if the crab prices are high.

Enjoy!

Max and Erma’s Gluten-Free Menu

Last Updated on by the Celiac-Disease.com Staff 1 Comment

Max & Erma’s has been a Columbus, Ohio staple for as long as I can remember. We moved to Columbus in 1985 when my dad got transferred for his job and one of the first meals we ate here was at Max & Erma’s on Henderson Rd. That location was one of the quirky restaurants I had been in, having rotary telephones on each table so that guests could call neighboring tables.

Once I was diagnosed with Celiac Disease and followed a gluten-free diet, the only thing I could eat at Max & Erma’s was a plain burger, plain salad, and plain baked potato. As gluten-free awareness spread and neighboring restaurants added gluten-free menus and options, I was disappointed that Max & Erma’s still only offered a few plain menu items.

When I received an email with Max & Erma’s Summer Menu this week, I headed to the website to check to see if they had added a gluten-free menu yet. I was thrilled to see they had! It looks like the menu was added last fall and has a wide variety of salads, burgers (sans buns), entrees, sandwiches (sans bread), and even ice cream for dessert! There are notes beside each menu item for modifications that need to be made to make the item gluten-free.

Santafe

(source) *gluten-free without breadstick, ranch, and tortilla strips

The Santa Fe Chicken Salad looks like a great salad and there are several dressing choices that pair well with the combo to sub for the ranch dressing. If you are a burger fan, the Sauteed Mushroom and Swiss Burger is one of my all-time favorites.

Max & Erma’s has locations across nine different states. Have you dined gluten-free at Max & Erma’s? 

*As always, dining out with Celiac Disease can be risky; each person should take whatever precautions are necessary for them to remain safe.

Review: Rudi’s Gluten-Free Cherry Almond Bars

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

I finally got a chance to try the new Cherry Almond Bars made by Rudi’s Gluten-Free. The wonderful people at Rudi’s kindly sent me some samples to try and asked me to share my thoughts with you guys.

The Cherry Almond Bars are dairy and GMO free in addition to being certified gluten-free. Each bar contains 120 calories, 3g protein and 2g fiber.

Ingredients: Rolled oats, almond butter, honey, gluten-free flour blend (cornstarch, sorghum flour, sweetrice flour, potato starch, potato flour), almonds, canola oil, brown rice syrup, dried cranberries, dried cherries, puffed brown rice, ground flaxseed, vanilla extract, sea salt, natural almond flavor, cinnamon, ground nutmeg.

IMG 2256The most important thing, though, is how they taste. I loved both the flavor and texture of these bars. I love cherries and almonds, so putting them together makes me very happy! I loved the chunks of ingredients, as opposed to everything being ground up into tiny, unrecognizable pieces. The only negative comment I have about the bars is some of them had broken into pieces, which made it a little tough to figure out how big one bar actually was.

Look for Rudi’s gluten-free products in your local health food or grocery store. There is a nifty $1.00 off coupon right on the Rudi’s gluten-free website, so make sure to print that puppy out before you head to the store.

*The samples reviewed in this post were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything.