Southwestern Omelet

Eating Gluten Free at Breakfast

Preparing an elegant breakfast for my gluten free husband is a treat for me as well as for him. He likes spicy foods; so, what better way to tantalize his taste buds than the flavors of the southwest. Without fresh cilantro, I used basil, and my beloved thought the meal fantastic! Feel free to make this one your own by using fresh herbs, spices and veggies you have on hand. Pair with a couple of links of sausage and a Mango-Mimosa Sunrise! Enjoy!!!

1/2 medium bell pepper, finely chopped
1/2 medium red bell peppers, seeded and diced
1/2 medium sweet banana pepper, sliced into rings
1 small jalapeno pepper, stemmed, seeded and finely diced
1 tablespoon kalamata olives, pitted & finely chopped
1/4 medium sweet onion, finely chopped
2 tablespoons basil, chopped
1 tablespoon oregano, chopped
2 tablespoons butter (no substitutes), melted
2 large eggs beaten
2 tablespoons whipped cream
1 teaspoon kosher salt
thyme leaves, optional

1. Chop all fresh ingredients and the olives; arrange in individual bowls & set aside.
2. Place butter in 8-inch Teflon lined skillet over low heat. While butter is melting, place eggs, whipping cream & salt in small mixing bowl. Using an electric mixer, beat until frothy, approximately 1 minute.
3. Pour egg mixture into skillet; turn heat to medium high. DO NOT STIR! Allow egg mixture to cook until eggs begin to set around the sides of the pan. Using the handle of the skillet, slightly rotate uncooked mixture around sides of the pan. If air bubbles form during the cooking process, prick with point of a small knife to allow steam to escape.
4. Just before center completely sets in the center, sprinkle fresh ingredients & olives in layers along the left side half of the cooked egg mixture.
5. Remove from heat; allow omelet to slide slowly into center of platter. When one-half of omelet is on the plate, in a continuous motion allow the right half of the omelet fold over the first half. Garnish with thyme leaves and chopped basil.
Servings: 2             Yield: 1 8-inch omelet           Total Time: 50 minutes

Nutrition (per serving): 355 calories, 273 calories from fat, 30.6g total fat, 218.8mg cholesterol, 1815.7mg sodium, 338.7mg potassium, 12.7g carbohydrates, 3.3g fiber, 5.2g sugar, 7.9g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Gulf Style Boiled Shrimp with Mustard Dill Sauce & Southwestern Remoulade

Gulf Style Boiled Shrimp

2 pounds fresh shrimp, cleaned & heads off
2 teaspoons kosher salt
1 tablespoon Old Bay Seasoning
1 tablespoon freshly squeezed lemon juice
1. In a large pot bring 2 quarts of water to a rolling boil. Add salt, Old Bay Seasoning & lemon juice. Reduce heat and simmer for 15 minutes to flavor the water. Allow to cool, then refrigerate. When completely cold, add the shrimp and marinate overnight.
2. Remove shrimp from marinade, but keep cold. Put the marinade in a boiler, and bring to a boil. Add shrimp, and return water to a boil. Cook shrimp for three minutes. Drain; immediately place immerse shrimp in ice to cool. Serve cold.
Servings: 4          Yield: 2 pounds           Total Time: 24 hours and 28 minutes
Nutrition (per serving): 162 calories, 21 calories from fat, 2.3g total fat, 285.8mg cholesterol, 2223.7mg sodium, 260.2mg potassium, 2.3g carbohydrates, <1g fiber, <1g sugar, 30.9g protein.
Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Mustard Dill Sauce

2/3 cup Hellman's mayonnaise
1/4 cup Creole Mustard
1 tablespoon dried dill
1 teaspoon lemon juice

1. Place all ingredients in a small mixing bowl. Thoroughly combine all ingredients.

2. Cover & refrigerate until time to serve.

Servings: 8        Yield: 1 cup           Total Time: 10 minutes

Nutrition (per serving): 92 calories, 58 calories from fat, 6.6g total fat, 5.1mg cholesterol, 364.5mg sodium, 6.6mg potassium, 6.3g carbohydrates, <1g fiber, 1.3g sugar, <1g protein.


Southwestern Remoulade Sauce

3/4 cup Hellman's mayonnaise
1 tablespoon green onions, finely chopped
1 tablespoon cilantro
1 tablespoon Creole Mustard
1 tablespoon lime juice
2 teaspoons capers
1 teaspoon chili powder
2 teaspoons hot pepper sauce
1/2 teaspoon salt

1. Place all ingredients in a small mixing bowl. Thoroughly combine.

2. Cover and refrigerate until time to serve.

Servings: 8        Yield: 1 cup       Total Time: 25 minutes

Nutrition (per serving): 92 calories, 66 calories from fat, 7.4g total fat, 5.7mg cholesterol, 416.5mg sodium, 18mg potassium, 6.1g carbohydrates, <1g fiber, 1.5g sugar, <1g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2011


Eating Gluten Free; Shelfish

How to Make Stacked Pumpkins

Material Needed:
1. 3 carvable pumpkins in 3 sizes
2. 1 dowel rod
3. grapevine
4. silk leaves and flowers in fall colors
5. hot glue gun & glue
6. staple gun

How to Assemble:
1. Beginning with the largest pumpkin, bore a hole through the center of the top and bottom.
2. Repeat with the other two pumpkins.
3. Thread pumpkins onto dowel.  Using glue between each to secure in place.
4. Wrap grapevine around pumpkins, betinning at the top. Secure with a staple gun.
5. Fill in with silk flowers and leaves, securing with hot glue.




"I made these stacks about seven years ago and simple change out the flowers every couple of years. Truly a good investment of time." Jackiehttp://brassbrassiere.blogspot.com/feeds/posts/default

Look @ My House in Full Fall Dress

 I had forgotten how much fun is to had when decorating for all seasons. Here is the front of my home in its fall splendor! Details in future posts.

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Eggplant Parmigiana Casserole

Eggplant is one of my favorite summertime veggies. I usually grow several varieties in my backyard.

Leek & Potato Soup with Cheese & Bacon

2 medium leeks thinly sliced
1 pound red potatoes, peeled & diced
4 tablespoons butter (no substitutes)
3 cloves garlic clove, minced
1 teaspoon kosher salt
3/4 cup bacon, fried crisp & finely crumbled
4 cups chicken stock
1/2 cup milk
1/2 cup sour cream
1 cup sharp white cheddar cheese, grated
thyme leaves, optional

1. In large sauce pan, place leeks, potatoes, butter, & garlic. Turn heat to low; cook until vegetables begin to brown.

2. Add chicken stock; continue to cook until vegetables are very tender, about 40 minutes.

3. Stir in back, milk, source cream & cheese. Using a hand blender, puree until smooth.

4. To serve, ladle into bowls. Garnish with thyme leaves.

Servings: 6           Total Time: 1 hour and 30 minutes
Nutrition (per serving): 302 calories, 173 calories from fat, 19.6g total fat, 52.8mg cholesterol, 980.5mg sodium, 689.6mg potassium, 20.7g carbohydrates, 1.8g fiber, 3.4g sugar, 11.6g protein.



Eating Gluten Free

Handmade Western Napkin Rings

Eating Gluten FreeCustomizing napkin rings to fit your theme is so simple, requiring a few simple items from your local craft store and just a little imagination. I needed napkin rings to fit my western theme for the Delphi Study Club meeting that I was hosting.
 

Supplies needed:

1. Jute string

2. Wooden figures (I chose horse shoes, sheriff's badges, and horses)

3. Spray paint

4. Felt tip pen

5. Hot glue gun

6. Hot glue

Here's how: 1. Spray paint wooden figures.

2. Using a felt tip pen, add detail to your painted figures.

3. Place a dot of hot glue on each side of the back of the painted figures.

4. Place the center of a 12" piece of jute string across and gently press string into glue.

5. Allow glue to dry.

6. Roll napkins.

7. Position figure on front of napkin and tie ends of string in a bow for easy removal.

8. Here, I arranged all my napkins in a woven wooden basket to further carry out the western theme.

How to make "Handmade Western Napkin Rings

Raspberry Merlot Jam

Eating Gluten Free

Nothing compares to the bright red color of raspberry jam! Delicious over cream cheese!

2 cups raspberries

2 pounds sugar

2 tablespoons lemon juice

2 cups Merlot wine

1 package pectin

1. Place washed raspberries in 8-quart or larger sauce pot. Pour sugar over raspberries; toss gently to coat. Place raspberries, covered, in refrigerator for 48 hours.

2. Remove raspberries from refrigerator & allow to come to room temperature.

3. Place raspberries over medium high heat. Add wine & stir. Use a potato masher to crush berries. Bring berries to a rolling boil that cannot be stirred down. Cook for 30 minutes. Add lemon juice & package of pectin. Continue to boil, skimming foam from top, until liquid is very thick. To test, dip a metal spoon in cooking jam. If the liquid very slowly slides down the spoon in a sheet, the jam is ready.

4. While jam is cooking, place jars in boiling water and lids (not rings) in a very small sauce pan.

5. When jam reaches the sheeting stage, work quickly to fill sterilized jars, leaving 1/4-inch of head room. Place lid and secure with a ring. Place in a draft free spot to cool. A characteristic "pop" signals when the jar is sealed.

Servings: 64                       Yield: 32-ounces

Total Time: 50 hours

Nutrition (per serving): 60 calories, <1 calories from fat, <1g total fat, 0mg cholesterol, 1.8mg sodium, 7.8mg potassium, 15.4g carbohydrates, <1g fiber, 14.3g sugar, <1g protein.

Delphi Study Club Menu

Eating Gluten Free

Delphi Study Club Tablescape

Theme for the September meeting of the Delphi Study Club was western. Betsy Blake, a very close friend and study club member was to present the program. "If" was the subject--"if" you could be anyone who lived at any time in history, who would you be? Betsy was going to be a saloon girl from the days of the Wild West. Sadly, Betsy left us way too early on June 26, 2011 in her sleep.

Purple was her favorite color, thus many of us wore purple for the meeting in her honor. As hostess (and friend), I embellished the theme with a western tablescape, including handmade western napkin rings (please see next post).

For the tablescape, a piece of denim became the backdrop for a bordered table topper in muted shades of blue, pewter and, guess what--purple. A decorative cowboy boot became home to the centerpiece, and mini "bushel" baskets became home to fruits and vegetables that may have been used in early western kitchens to feed folks on the trail and stopping in to stay the night.

Variations in heights make for a more interesting buffet table. Risers in a number of different heights were placed under the fabric to give lift to the various elements and dishes on the table.

Quick Week Night Meal

A meal that is pretty, delicious and can be on the table in less than an hour is real prize!

Read on for everything you need to put this yummy dinner together.                                

Now for the recipes . . .

  

Honey Glazed Halibut

1/4 cup orange juice

2 tablespoons balsamic vinegar

2 tablespoons honey

2 cloves garlic clove, minced

2 teaspoons olive oil
4 4-ounce halibut fillets

1/4 teaspoon salt

4 sprigs fresh thyme

1. In small saucepan, bring orange juice, balsamic vinegar, honey, garlic & oil to a boil. Reduce heat & simmer until reduced by about one-fourth.

2. Sprinkle halibut with salt; place on grill rack & spoon one-half of glaze over halibut.

3. Bake for 6 minutes; turn very gently & spoon other half of glaze over halibut. Bake for 4 to 6 more minutes or until flaky. Remove from oven & drizzle with any remaining glaze.

4. Garnish with fruit salsa of choice.

Servings: 4               Total Time: 42 minutes

Oven Temperature: 425 degrees Fahrenheir

Nutrition (per serving): 245 calories, 43 calories from fat, 4.9g total fat, 95.4mg cholesterol, 278.5mg sodium, 895.9mg potassium, 12.3g carbohydrates, <1g fiber, 11.1g sugar, 36.2g protein.

Mango Salsa

2 medium mango, peeled, seeded and chopped

4 kiwi, peeled and diced

1/2 cup roasted red peppers, drained & finely chopped

1/2 cup onion, diced

1 Jalapeno pepper seeded and finely chopped

2 tablespoons lemon juice

2 teaspoons Fresh mint leaves, finely chopped

1 teaspoon honey

1/2 teaspoon salt

Place mangoes, kiwi, roasted red bell pepper, onion, jalapeno, lemon juice, mint, honey & salt in a sealable container. Mix welll & refrigerate until time to use.

Servings: 4         Total Time: 30 minutes

Nutrition (per serving): 126 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 298.2mg sodium, 524.6mg potassium, 31.2g carbohydrates, 5.4g fiber, 13.9g sugar, 2.1g protein.  

Roasted Asparagus

1 pound asparagus spears, trimmed

3 teaspoons olive oil, divided

2 cloves garlic, finely chopped

2 tablespoons Kalamata olives, finely chopped

1 teaspoon sesame seeds

Salt to taste

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash and trim asparagus, and place on baking sheet lined with aluminum foil; set aside.

In small skillet, pour 1 teaspoon olive oil. Sauté garlic until lightly browned. Remove from skillet. In small bowl, combine sautéed garlic and olives. Spread garlic mixture over asparagus.

3. Sprinkle with sesame seeds; add salt to taste.

4. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in preheated 425° oven for 8 to 10 minutes, depending on the size of the asparagus or until tender, but still crisp.

Servings: 4         Total Time: 15 minutes

And, Here's How I Did This!

Pre-prep: 

1. Over the weekend, prepare the Mango Salsa. Place salsa in an airtight container, and keep refrigerated until ready to use.

Day of meal prep:

1. Place aluminum foil over baking sheet.
2. Line grill pan fitted with rack with aluminum foil.
3. Chop olives and garlic for asparagus; set aside.
4. Make glaze for halibut; set aside.
5. Wash and dry asparagus; cut off ends and discard.

Let's put it all together:

• Cook rice according to package instructions beginning approximately 15 minutes prior to placing other two dishes in the oven.
• Preheat oven.
• Spread asparagus on baking sheet and drizzle with olive oil.Top with chopped olives and garlic.
• Place halibut on rack of grill pan; brush with glaze.
• Place asparagus and Halibut in oven.
• After 6 minutes, gently turn halibut and brush with other half of glaze.
• After 6 minutes, remove both dishes.
• Place rice on serving platter; position cooked halibut on top of rice.
• Top halibut with mango salsa, and garnish with fresh thyme sprigs.
• Arrange asparagus on platter. Garnish with tomato flower.
• Pour the wine and enjoy!

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Fall Decorating Made Easy

Decorating your home for fall adds a sense of coziness as well as beauty and tells your family that you love them. But, decorating doesn't have to be expensive or complicated. Here are a few tips that I have found to work, especially when short on time.

•  Use placemats, napkins & napkin rings you already have.
• Don't be afraid to mix & match. Variety provides for interest.
• Flowers add a festive touch, & one bunch can go a long way.

 

Here is a list of supplies for the tablescape you see here:

1. 1 round black tablecloth (black makes a great backdrop for almost any color scheme
2. 4 linen blend placemats & matching napkins
3. 4 linen napkins with leaf motifs embroidered on the corners
4. 4 silk napkin rings
5. 4 rattan plate chargers
6. 3 vases in different sizes
7. 1 bouquet (picked up at the check out at the grocery store for about $5)

The result: One welcoming fall table!

Orange and Chocolate Cookie Cheesecake

Eating Gluten Free

Orange and Chocolate Flavors Are a Match Made in Heaven!

This Dessert Proves That Hypothesis

1 cup crushed chocolate cookie crumbs, (Pamela's Extreme Chocolate Mini Cookies)
1/4 cup butter (no substitutes), melted
1/2 cup ricotta cheese
8 ounces cream cheese, softened

6 tablespoons sugar, divided

1/2 teaspoon orange extract

1 orange zested

2 eggs

1/2 cup heavy (whipping) cream

1. Preheat oven to 350 degrees Fahrenheit. Place two layers of aluminum foil around the outside of bottom of spring form pan; set aside.

2. Place chocolate cookies in the bowl of food processor. Process until very fine. Place in small bowl and add melted butter. Stir to combine. Place cookie crumb mixture in bottom of an 8-inch spring form pan. Spread evenly and press.

3. Place cheeses, 4 tablespoons sugar, half of orange zest, orange extract and egg in medium bow. Using an electric mixer, beat until smooth. Spread mixture evenly over cookie mixture.

4. Place spring form pan in baking dish filled with one inch of water. Bake for 40 minutes or until center is set. When cooked, set spring form pan on wire rack and allow to cool for 30 minutes. When cooled, refrigerator for 15 additional minutes.

5. To unmold, run a rubber spatula around rim and remove sides of pan; set aside.

6. Place whipping cream in small mixing bowl. Using an electric hand mixer, beat on high until soft peaks form. Gradually add remaining 2 tablespoons of sugar and 1/2 teaspoon orange extract. Continue to beat until stiff peaks form.

7. Place a dollop of flavored whipping cream in the center of each slice. Garnish with remaining orange zest.

Servings: 8               Total Time: 1 hour and 55 minutes

Nutrition (per serving): 252 calories, 170 calories from fat, 24.1g total fat, 112.5mg cholesterol, 264.7mg sodium, 88.6mg potassium, 26.9g carbohydrates, 1.4g fiber, 20.1g sugar, 6.2g protein.

Eating Gluten Free

Maple Glazed Ribs

Eating Gluten Free

Most Delicious Ribs We Have Ever Prepared & Oh, So Easy

2 pounds pork spareribs, cut into 2 or 3 rib sections
1 cup maple syrup
3 tablespoons fresh orange juice
3 tablespoons ketchup
2 tablespoons soy sauce, gluten free
1 tablespoon Worcestershire sauce, gluten free
1 tablespoon Dijon-style mustard
1 teaspoon curry powder
1 clove garlic, finely minced
2 green onions, finely minced
1/2 cup vinegar
1 tablespoon salt
1 teaspoon crushed red pepper (optional)
1 tablespoon sesame seeds, toasted

1. Preheat oven to 350 degrees Fahrenheit.

2. First, parboil the ribs for approximately 20 minutes to tenderize the meat. I add half a cup of vinegar to the water and a tablespoon of salt—you can add some crushed red pepper if you want a spicier sauce. Place the ribs in a baking dish and pour the glaze over the ribs, turning to coat and then cover to cook at 350 F for 20 minutes which allows the flavor of the glaze to cook into the meat.

3. Increase the temperature to 400 degrees Fahrenheit. Uncover and place on a baking rack. Baste with glaze from baking dish. Return to oven and cook, uncovered, for 10 minutes to get that “grilled” finish.

Servings: 3

Yield: 2 pounds

Successful Gluten Free Tailgate Party

Eating Gluten Free

Whoever said eating gluten free was boring or limited had never eaten at my house. A group of close friends gathered for a pre-season party. Since we are all Auburn fans, we were all decked out in orange and blue, just like my tablescape.

Toward the end of the evening I asked a few of the newcomers if they realized they had just attended a totally gluten free party. They were totally surprised and had no idea!

Now that is what I call success!

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