4 U Gluten Free

Monday, March 5, 2012

Smoky Kale Chips

Look @ how beautiful & crispy!

I enjoy surprising my quests with something a little off the beaten path. Smoky Kale Chips do just that. Here, I like the beautiful shades in the baked kale again the solid white of my serving dish against a purple backdrop & a floral napkin.

Here is my recipe:

8 large kale leaves
2 tablespoons olive oil, extra virgin
1/4 teaspoon salt
1 teaspoon smoked paprika

Here is how I made this:

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Wash and dry kale leaves; remove stems and tear into two to three inch pieces. Add olive oil; toss to coat thoroughly. Set aside.

3. Mix salt and smoky paprika. Sprinkle over olive oil coated kale. Toss thoroughly to evenly distribute paprika mixture over leaves.

4. Spread kale leaves out in a single layer on baking sheets. Place in preheated oven. Bake for 14 to 16 minutes or until crispy.

5. To serve, place in decorative serving bowl.

Servings: 4 Yield: 2 cups

Oven Temperature: 350°F

Amount Per Serving
Calories Per Serving: 134.42

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Breakfast Quesadilla

Tired of plain old scrambled eggs & bacon or a bowl of granola for breakfast? Here is a change pace from down Mexico way.

I adore recipes that allow flexibility, and this one does just that. If you prefer sausage or ham or hamburger--great. Don't want any meat at all--fine. Chock this yummy breakfast dish with all of your favs. You can make this one as spicy as you like. My husband sprinkles a dash of Tobasco sauce on his.

Just look how gorgeous this is plated.

Here is my recipe:

8 6-inch Mission Yellow Corn Tortillas
2 tablespoons butter, divided
2 large eggs
2 tablespoons heavy cream
1 teaspoon salt
1 green onion, finely chopped (including green part)
1 6-inch sprigs fresh rosemary, finely chopped
4 6-inch sprigs thyme, finely chopped
1 large button mushroom, chopped
1 tablespoon bacon, fried crisp & finely crumbled
1 tablespoon bell pepper, finely chopped
1 cup Mexican cheese blend
1/4 cup sour cream
2 tablespoons flat-leaf parsley, finely chopped
4 pinches red pepper flakes
8 1/4-inch Roma tomato slices

Here is how I made this:

Everything all chopped & ready!

1. Chop all herbs and vegetables BEFORE beginning.

2. Melt one tablespoon butter; brush one side of each tortilla very lightly. Set aside.

3. Place chopped onion, rosemary, thyme, mushroom, bacon and bell pepper in medium mixing bowl. Toss to combine; set aside.

4. Place eggs and heavy cream in small bowl. Using a hand blender, mix thoroughly. Set aside.

5. Melt remaining tablespoon of butter in medium skillet. When butter has melted, turn heat to medium-low. Add egg mixture and stir until eggs are thoroughly cooked, but not dry. Remove from heat.

6. Place each of the 8 tortillas butter side down on baking sheet.

Fluffy scrambled eggs atop Mexican cheese blend nestled against tortilla.

7. Spread 2 tablespoons shredded cheese on FOUR of the tortillas. Divide the cooked eggs among the four tortillas and place on top of cheese. Repeat process with herb/vegetable/bacon mixture. Top each with 2 more tablespoons shredded cheese sprinkled evenly over the herb/vegetable/bacon mixture. Top each with remaining tortillas.

Veggie/herb mixture makes striking contrast against the yellow of the eggs.

8. Using a panini press, grill each about 3 to five minutes or until the outside of quesadilla is crispy.

9. To serve, place 1 tablespoon of sour cream on each. For garnish, sprinkle entire plate with 1/2 tablespoon freshly chopped parsley and one pinch of red pepper flakes. Add couple of slices of Roma tomatoes on the side for color and flavor.

Author's Note: For best results, chop ingredients BEFORE measuring.

Servings: 4 Yield: 4 6-inch quesadilla

Total Time: 36 minutes

Calories Per Serving: 469.48

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Friday, March 2, 2012

Mocha Chocolate Icebox Cake

Just look at the gorgeous layers of this Mocha Chocolate Icebox Cake!

Everyone enjoys an elegant dessert at the end of an elegant meal! This one just may be our favorite. The real beauty of this recipe is that the same layering process cane be used in pretty parfait glasses. And, depending upon the size of the glasses, this recipe could serve up to 18 guests. A photo gallery for all the steps is at the bottom of this post.

Crumbled Peanut Butter Cookies are used for garnish.

Here is my recipe:

Gluten Free Peanut Butter Cookies:
2 cups peanut butter
2 cups sugar
2 large eggs
1 1/3 tablespoons vanilla extract

Cake Filling
2 cups heavy (whipping) cream
12 ounces mascarpone cheese
1/4 cup coffee liqueur
1/2 cup sugar
2 tablespoons cocoa powder
1 teaspoon instant coffee granules
1 teaspoon vanilla extract

Here is how I make this recipe:

Gluten Free Peanut Butter Cookies
1. Preheat oven to 350 degrees Fahrenheit. Position Racks in the upper third of the oven.

2. Place peanut butter, sugar, egg & vanilla in a large mixing bowl. Thoroughly combine using an electric mixer to form a soft, but loose dough. Divide dough into 30 equal portions. Using hands, roll each portion into a ball. Place dough balls on baking sheet lined with parchment paper. Flatten each into a 2-inch circle.

3. Bake for approximately 10 to 12 minutes or until edges begin to turn golden around the edges. When done, transfer baking sheet to a cooling rack. Allow cookies to cool completely, approximately 15 minutes.

Cake Filling
1. Line the bottom and sides of an 8-inch springform pan; set aside.

2. While cookies cool, pour cream into the bowl of a stand mixer equipment with a whisk attachment. Whip cream first on low and then gradually increase speed until stiff peaks form; set aside.

3. In separate bowl, combine mascarpone, sugar, cocoa powder, instant coffee granules and vanilla. In mixing bowl with whipped cream, turn the mixer to low speed and add the mascarpone mixture, continuing to use the whisk attachment. Continue until mixed. Divide into three equal portions.

Assembly
4. Place a layer of the peanut butter cookies on the bottom of prepared pan. Cookies should touch, but not lap. Break cookies to fill in the little vacant spots. Spread one-third of filling on top of cookie layer. Repeat process, ending with the last third of filling. Crumble on cookie and sprinkle crumbs on top of cake for garnish.

5. Cover with plastic wrap and place in refrigerator overnight.

6. To serve, remove sides of pan. Using a long flexible spatula, carefully slide cake onto a cake stand. Raspberries or mint sprigs may be used for additional garnishes.

Servings: 12 Oven Temperature: 350°F
Total Time: 12 hours and 55 minutes

Calories Per Serving: 597

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Creamed Rainbow Chard

Look at just how the bright green of this creamed chard! Yummy!

Creamed chard is a super side dish. Easy to prepare and equally good for you.

Here is my recipe:

1/2 cup heavy cream
1 6-inch rosemary sprigs
2 thyme leaves
2 cloves garlic clove, crushed
1 bay leaf
8 large rainbow Swiss chard leaves
pinch salt to taste

Here is how I made this:

1. Place cream in large, heavy skillet over medium heat. Add rosemary, thyme, garlic and bay leaf. Bring cream to a simmer.

2. Tear chard leaves and add to simmering heavy cream cook until herbs begin to be fragrant and leaves are thoroughly wilted. Salt to taste.

Servings: 2 Total Time: 40 minutes

Calories Per Serving: 257.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Veggie Salsa

This is a beautiful and healthy vegetable salsa. Pictured here served over grilled tuna steak, but could be a side to any entree.

Veggie Salsa atop Grilled Rosemary Crusted Tuna Steak

Here is my recipe:

2 tablespoon extra-virgin olive oil
2 cloves garlic cloves, minced
1/3 cup onion finely chopped
1/2 small eggplant, diced
1/2 small zucchini, diced
1/2 small yellow squash, diced
1 tablespoon thyme leaves, chopped
1/2 teaspoon salt (or taste)
1 large Roma tomatoes, diced

Here is how I made this:

1. Dice all vegetables BEFORE beginning and line up in order on the recipe.

Chopped Garlic

Chopped Onion

Chopped Zucchini

Chopped Yellow Squash

Chopped Tomato

Chopped Thyme

2. Place olive oil in medium -sized skillet over medium high heat. Add garlic and onion; sauté until very fragrant, about 3 minutes.

Step 2

Step 3

3. Add zucchini and yellow squash to garlic and onion mixture; stir to combine. Add eggplant, thyme and salt to mixture. Cook approximately 8 to 10 minutes, depending upon the size of the diced vegetables, or until fork tender.

4. Remove from heat and stir in tomatoes.

Step 4

Servings: 2 Total Time: 40 minutes

Calories Per Serving: 168.9

Author: Dr. Jacquelyn P. Horne
Copyright: 2012