These cookies were amazing, but I have to admit….the draw is having frozen chocolate chip cookie dough in the freezer to snack on.

French Meadow Bakery has a great line of gluten free products. They are one of the only companies that makes frozen gluten free cookie dough. In fact, I don’t know of any others.

I was quite skeptical when I saw the outside of the box with the stack of big chocolate chip cookies. I figured that in reality, they would be smaller. For some reason, all the gluten free food seems to be smaller.

Nope. They came out exactly as advertised. And they were delicious!

Look for them in your freezer section at specialty stores, and if fortunate enough, the regular ‘ol grocery store!

On spring break this year, I had the best authentic Mexican food I have ever tried. Guess where? It’s crazy, but it was actually IN Mexico.

Gluten free dining is quite a challenge when traveling to countries where you can’t speak the language.

I wouldn’t say I couldn’t speak ANY Spanish. I did have four years in college (and as far you all know, that wasn’t so long ago).

Believe me, I did try. There hasn’t been a foreign country I’ve visited that didn’t at least appreciate the effort to speak their language.

But, I have yet to find a translation for “gluten” in Spanish.

The good news is that Mexican food is one of the least-gluteny prepared cuisines. I’ve heard it before, but real Mexican kitchens use very little flour for anything. They certainly don’t use it for filler or to artificially fluff up their scrambled eggs. (Yes, Denny’s Restaurant, I’m talking to you.)

I digress.

Three weeks ago I was in Cabo San Lucas, Mexico, with my extended family. The hotel we stayed at had a terrific concierge.

There is no substitution for a local’s recommendation when seeking out dining establishments on travel. And when you travel to a country that doesn’t speak your native language and you happen to have  food allergy/intolerance/aversion, it sure is nice to have someone to point you in the right direction.

For anyone traveling to Cabo San Lucas, Mexico, make a point to stop by Los Tres Gallos. The original founder still cooks all the meals and there are about 14 tables total in the entire restaurant. You dine in the evening on a patio by candlelight.The trees are lit for ambiance, the food is made fresh and you can even watch your corn tortillas being made right in front of you.

Every detail about the little restaurant has been attended to – from the specially made dish-ware to the fleece blankets on each chair for the cool night air.

Authentic. Casual. Affordable.

The service is excellent, the food is delicious and I will make a point of visiting this restaurant on future Cabo visits.

(Their Mexican coffee is a must-try!)

I love it when my friends bring me a new gluten free item that they’ve found that they think I’d want to try.

It’s a real “hit and miss” venture because most of my friends aren’t gluten free.

Therefore, they get excited when they see something labeled gluten free.

Even if they’ve never tried it (and generally they haven’t because they fear all things gluten free), they automatically assume since I’m in the gluten free “cult” that I’d like it.

Unfortunately, that’s not always the case.

I may be a “cult” member, but I still have taste buds. Bad textures still gross me out. Some things just can’t be made gluten free.

HOWEVER…

Last Friday a friend brought me a bag of dark chocolate covered kettlecorn, clearly labeled “gluten free.”

I love dark chocolate. I don’t believe in any other kind of chocolate.

And I love kettlecorn.

Yet, I couldn’t imagine that it was as “amazing” as he said it was.

How could I be so wrong?

It actually traveled around with me throughout the weekend, and I kept thinking there would be an event where it would just work itself in.

Finally, I ate it while I was making lunch for all of us.

I know. What’s wrong with that statement?

Anyway.

It was everything the bag advertised, “Sweet and indulgent.” (with emphasis on indulgent!)

I asked another friend of mine try it. Not that I needed an validation on it’s supreme goodness.

They said they weren’t interested. Not their thing.

Then they heard me eating it. (I guess it was the “oh my God” that I kept saying.)

So they tried it.

I say, “So??”

They calmly say,

“Well. That’s the devil in a snack.”

We had to hide the bag from us the rest of the afternoon.

I have a fairly high level of confidence that it won’t make it until tomorrow.

There is kettlecorn, and then there is Popcorn Indiana Kettlecorn.

Oh my.

*Note – I checked their website www.popcornindiana.com and they don’t sell this flavor online. Looks like you can get it from amazon.com by the case. The flavors they do sell online look equally sinful.

Last Friday was one of those surprise brunch blessings that I occasionally receive from co-workers.

It was a small team outing and one of the girls spent some serious time researching restaurants that served a gluten free breakfast.

I am forever thankful that I have such good friends.

She chose a place I’d never heard of, but already can’t wait to go back!

Claire’s on Cedros in Solana Beach, California, just blew me away.

Pictured above (forgive the iPhone photo!) was the delicious caprese frittata. It’s an open-faced omelet with HOMEMADE ricotta cheese, provolone, roasted and fresh tomatoes, arugula, fresh pesto and a drizzle of olive oil. Absolutely delicious. It’s the kind of menu item that your return for again and again.

Inspirational! I can’t wait to make this at home.

But wait.

There’s more!

Claire’s bakery counter had FRESHLY BAKED soft, moist, gluten free brownies the size of bricks; soft, chewy, gluten free chocolate chip cookies the size of a small salad plate and wait for it…wait for it…

FRESHLY MADE BREAD. And not just any gluten free bread.

The kind of gluten free bread you could eat toasted OR un-toasted.

I timidly asked the waitress, “I don’t supposed you SELL this gluten free bread?”

She replied (much to my astonishment), “Of course. We just had some come out of the oven. Would you like me to slice the loaf or would you like it whole?”

I about fell over.

I still can’t get used to gluten free items being available in so many places now.

I stammered, “Whole, I guess.”

When she brought it out to the table, she handed it to me and said, “See?! Still warm! Fresh out of the oven.”

Did I mention they have amazing bread?!!

I couldn’t bear to take it out of the bag for a better picture since it was fresh out of the oven.

Incidentally, I have never tasted a rival to that gluten free salad plate, I mean chocolate chip cookie.

Never. Not even the gluten kind.

What a wonderful start to the weekend!

*Note: in all fairness, just mentioning that Claire’s has amazing gluten free goodies does not do her restaurant justice. They offer many freshly made goodies that contain, dare I say it, gluten. Their gf menu is fairly extensive and clearly they care about food allergies. They are located in one of the quaint San Diego surf towns, Solana Beach, and not even a whole block away from the ocean.

I’m not the only person to know Clair’s is to die for. There is generally a line out the door and plan on a wait. They do take reservations for six or more.

Quote from their site: 

“Claire’s on Cedros is a breakfast and lunch cafe with an in-house bakery. Our cuisine is straightforward bistro classics made with the finest ingredients available. Our philosophy of food is to serve wholesome, healthful food prepared from scratch. We strive to find the best locally farmed organic produce. Our meats and dairy are sourced from farmers who raise their animals humanely without hormones. Our menu is seasonal and will change to focus on the freshest ingredients for that time of year.”

You won’t believe your eyes when you see what is now labeled gluten free!

It has taken years to get to this point, and for some a lifetime of waiting.

The entire gluten free community is breathing a sigh of relief.

Now the wait is over.

Carrots are now clearly labeled gluten free.

Guess what else is now proudly boasting its gluten free goodness?

None other than Pink Slime.

That’s right.

You’ve heard of Pink Slime. It’s been in the news of late.

It is the ammonium hydroxide treated, flash-frozen beef connective tissue substance used as filler in beef products.

Yum.

Not only are carrots and Pink Slime now gluten free, there is another jaw-dropping item sporting a new gluten free label.

Now, you too, can get tree bark, wooden spoons and other offerings from the trees indigenous to the Pacific Northwest with a gluten free label.

Not every country is labeling these items as gluten free yet. Feel free to ask your local grocery store or Home Depot when they plan to get them.

I must say, after all these years of cooking/baking/shopping gluten free, it’s wonderful to see such items clearly labeled.

Without a doubt, I am definitely the advertising executives’ marketing dream.

They have great confidence that I will buy just about anything with the “gluten free” label on it.

And I will.

I know there are nay-sayers out there claiming it’s a fad and not that many people in the world can seriously be affected by gluten.

“They” can talk all they want, but gluten free is here to stay.

Carrots, Pink Slime and tree bark marked as gluten free?

What’s next?

Have a fabulous start  to your week!

Okay.

The tree bark was a joke. That was always gluten free.

Wait.

So were the other two.

APRIL FOOL’S!

(All fruit and veggies are naturally gluten free. And I don’t want to to talk about Pink Slime ever again. Erase that picture from your memory. I know I will.)

***

Seriously folks.

What’s NOT a joke?

The increasingly wonderful, clearly marked, products adorning shelves with the GLUTEN FREE label on them.

THAT is no laughing matter.

Thank you to all of the restaurants, bakeries, grocery stores and manufacturer’s who embrace the gluten free market.

And “thank you” to all of the non-profit organizations (such as the Gluten Intolerance Group and their Gluten Free Certification Organization) pushing for change and a better way of gluten free life for everyone.

Your efforts make millions of people every day breathe a real sigh of relief.

Brilliant.

Look for the GFCO label on your next gluten free product purchase!

Read about the GFCO and their mission here. Please support them by continuing to ask for gluten free certification for your products.

It really is the little things in life that can really make your day. Or, perhaps, the unexpected.

This “salt and pepper man” was a gift to me from a friend. From someone who knows that I love to cook and that I spend many an hour in my kitchen developing new recipes and perfecting the old.

I sometimes think it’s the Greek in me. I feel the need to feed people.

On “family” night (friends, family, neighbors), I just stand in my kitchen for hours and cook while everyone visits and tells stories. I love it.

None of us knew how popular this little guy would be with my “family night” dinner crowd. He has attracted a lot of attention.

So, what does he do?

He sits on my stove top and every time I’m in my kitchen, he reminds me that I have friends who take the trouble to think of a personal gift that would mean something to me.

Okay, and a fun/funny gift that would make me smile every time I see him.

I’m sure that may not have been the original intent, but as it turns out, he is a constant, daily reminder that I am blessed with love and friendship.

Aside from his unintended sappy nature, he’s “just” a salt and pepper shaker.

I mean, you have to take his pants off to get the pepper, but it doesn’t seem at all inappropriate.

Know what else he does? He inspires me to be better at giving gifts to friends.

I vow to try to do a much better job of buying/making thoughtful gifts that mean something special.

It doesn’t have to cost a fortune (unless I’m wrong and Salt and Pepper Man is made of painted gold) to show someone you truly care.

And the ability to give a gift that says “I know who you are and what makes you special” is simply priceless.

Crazy good. A perfect balance of “sweet” and “savory.”

This recipe is inspired by one of my favorite local restaurants and reminds me of a blissful evening with special friends.

I literally spent the weekend trying to recreate this dish (along with the Coconut Jasmine Rice).

In fact, if anyone from work is reading this, I will have some amazing Ginger Soy Salmon with Coconut Jasmine Rice at work tomorrow. And just maybe, even some of that Key Lime Pie.

It’s not a complicated recipe, but I wanted to get the marinade and the glaze right.

The ingredients are pretty simple.

The ginger soy marinade provides terrific flavor – even without the glaze. Just whisk ingredients together.

Lessons learned:

1. Buy fresh salmon
2. How long you cook it depends on how thick the salmon is (cook about 10 minutes for 1″ of thickness)
3. Never put the glaze on WHILE it’s on the grill. The heat will burn the honey in the glaze…and make a huge mess. Not that I experienced that.
4. It really needs the scallions. It adds a really nice, flavorful crunch between both the salmon and the rice.
5. It makes surprisingly great left overs.
6. The glaze could be considered optional.

I’m a huge fan of my grill. Just ask me. I will tell you all about the infrared bowl between the gas lighters and the actual grill. I’ll tell you all about how, when you close the lid, it not only grills your food, but cooks it perfectly as the heat is evenly distributed.

However, if you don’t have a love affair with your grill, you can bake this in the oven at 350 deg F for 15 minutes. Then put it under the broiler for 5 minutes.

I recommend placing the salmon on aluminum foil because the baked marinade will be a bear to remove from the pan. Invest in SOS pads!

Serve with Coconut Jasmine Rice.

Ginger Soy Grilled Salmon

Servings
2-4 servings

Ingredients

MARINADE

• 2 pounds salmon
• 1/2 cup extra virgin olive oil
• 3 Tbsp gluten free soy sauce (La Choy is a mainstream brand gf)
• 3 Tbsp rice vinegar
• 3 Tbsp brown sugar
• 3 Tbsp garlic, minced
• 3 Tbsp toasted sesame seeds
• 2-3 Tbsp ginger, minced

GLAZE

• 1/4 cup honey
• 2 Tbsp sesame oil
• 2 tsp soy sauce
• 2 tsp ginger, minced
• 3-4 Tbsp scallions, chopped

Directions

MARINADE

• Place the salmon in a large ziploc bag. Whisk together all remaining MARINADE ingredients.
• Pour marinade over salmon. Seal bag and marinate in the refrigerator for 30 minutes.
• Heat grill to medium/high heat.
• Cover a grill pan with aluminum foil. Spray with Original Pam cooking spray. Place salmon on grill pan, skin side down. (discard all remaining marinade)
• Cook, covered, for 12-15 minutes (depending on thickness of fillets). The fish will flake easy with a fork when done.
• Remove from heat and drizzle GLAZE (below) on top.

GLAZE

• Whisk together all ingredients. Drizzle over salmon.
• Sprinkle with scallions and serve.

Prep Time: 10 - 15 Minutes

Cook Time: 10 - 15 Minutes

Total Time: 20 - 30 Minutes

After having this at one of my favorite restaurants, I couldn’t wait to try this at home.

It’s actually pretty easy to make, but still took me a couple attempts until I got it to taste like what I had at the restaurant.

*Tip* The rice takes a bit longer to cook in the coconut milk…and it can also burn if you don’t stir it constantly while you’re waiting for it to boil.

Coconut Jasmine Rice goes great with Thai and Indian food. There’s just something about the sweet, sticky rice that compliments a richer, more savory (and/or spicy) dish.

I made it to go with my Ginger Soy Salmon, but I bet it would go great with a spicy curry.

It’s simple. You cook the rice in the coconut milk and oil, instead of water.

Delicious.

Coconut Jasmine Rice

Servings
4-6 servings

Ingredients

• 2 cups coconut milk
• 1 Tbsp coconut oil
• 3/4 cup water

• 2 cups Jasmine rice
• salt to taste

Directions

• Put all of the ingredients in a sauce pan and heat to a low boil over medium/high heat. Stir constantly. Really. It will stick to the bottom if you don't.
• When it starts to boil, reduce heat to low immediately. Cover tightly and simmer 15-20 minutes until liquid is absorbed. Stir occasionally.
• Fluff with a fork when done.

Prep Time: 05 - 10 Minutes

Cook Time: 15 - 20 Minutes

Total Time: 200 - 30 Minutes

How could I have been so busy at to miss something as significant as National Pi Day?! Blasphemy!

Not that I need excuse to eat pie, but I did need an excuse to actually make a pie in the middle of the week.

There it was…and I missed it.

If you don’t know what National Pi Day is, click here for a fun explanation.

Inspired by National Pi Day and St. Patty’s day all in one week, I decided to make Key Lime Pie. Well, it’s kind of green.

But, this wasn’t just any key lime pie. This was one with a Pecan Shortbread cookie crust – and it was gluten free!

I made a basic butter cookie crust with Pameal’s Pecan Shortbread Cookies. Then I used the Shirriff brand, Dr. Oetker, Key Lime Pie Filling an Dessert Mix and topped it with merengue.

This isn’t one of the “instant” pudding mixes and requires you to boil water to make the filling, but I promise it’s not that intimidating.

It came out absolutely delicious.

I was tempted to color it more “green” for St. Patty’s day, but decided it didn’t need any additional artificial colors or flavors.

Any gluten free cookie would work okay – but key lime pies usually have a graham cracker or vanilla wafer cookie crust, so I chose a really great shortbread cookie.

Using a chocolate cookie crust or gf flour pie crust starts to get farther away from the traditional key lime pie ensemble.

Next year, I think I’ll devote the whole week to pie!

Key Lime Pie with Pecan Shortbread Crust - Gluten Free

Servings
6-8 servings

Ingredients

• 1 1/2 cup gluten free shortbread cookies, crushed fine
• 5 Tbsp butter, melted
• 3/4 granulated sugar
• 1/2 tsp cinnamon
• 1 box Shirrif Dr. Oetker Key Lime Pie Filling (or your favorite brand)
• 2 whole eggs, divide the yolks into one bowl and egg whites into another
• 1/3 cup cold water
• 2 cups boiling water
• 1 Tbsp butter, not melted

Directions

GLUTEN FREE COOKIE PIE CRUST

• Pre-heat oven to 375 deg F and grease a 9" pie shell with Original Pam or butter
• Mix cookie crumbs, melted butter, 1/2 cup sugar, and cinnamon together.
• Press into pie dish and bake for 10-12 minutes. Set aside.

KEY LIME PIE

• Boil 2 cups of water.
• In a saucepan off the stove, whisk together 2 egg yolks, cold water and contents of the Key Lime dessert filling packet.
• Add the 2 cups of boiling water and place on stove over medium heat. Stir constantly until the first bubble breaks, then continue for 30 seconds.
• Stir in 1 Tbsp butter. Remove from heat and allow to cool for 5 minutes.
• Pour into cookie crumb crust.

MERENGUE TOPPING

• Reduce oven temp to 350 deg F.
• Beat the egg whites on high in a medium bowl until they form soft peaks
• Slowly add the sugar and continue to beat until stiff peaks form
• Pour the merengue on top of the key lime mixture and bake for 12 minutes or until golden brown on top.
• Allow to cool for 15-20 minutes at room temperature.
• Refrigerate for 2-3 hours before serving.

Prep Time: 2:20 - 2 Hours 30 Minutes

Cook Time: 35 - 40 Minutes

Total Time: 2:35 - 3 Hours 10 Minutes

Kickin’ it old school. Love me some Udi’s bread!

When my son asked for a grilled cheese sandwich, I realized I’d forgotten just how awesome they were on Udi’s bread.

This ooey gooey goodness is simple and perfect on a cold day with a hot tomato soup.

Incidentally, it’s 80 degrees in Southern California today, but I’m just going to pretend that’s it’s the frigid north and it’s snowing outside.

And, as always, my family has to wait for their food when I’m taking pictures. It’s torture. “MOMMMMMM. That’s your last shot. I’m taking it before it’s cold!!”

Old School Grilled Cheese Sandwich - Gluten Free

Servings
One Sandwich

Ingredients

• 2 slices gluten free bread
• 2 slices sliced American cheese

• 1 Tbsp butter or margarine

Directions

• Heat a non-stick frying pan over medium heat.
• Place the slices of cheese between the bread slices. Fold the cheese so it doesn't hang over the edge. (Only because it's easier to eat without it all over the edges!)
• Butter both sides of sandwich. Fry one side for approximately 2 minutes. Flip when golden brown and repeat for the second side. Serve immediately.

Prep Time: 02 - 3 Minutes

Cook Time: 02 - 4 Minutes

Total Time: 04 - 7 Minutes