potato straws

potatoes1Last year around my birthday, I purchased a veggie spiralizer. My gluten-free friends had one and used it often for zucchini noodles in place of rice noodles fro spaghetti. It came with instructions that illustrated the ability to use different vegetables in the spiralizer.

Up until tonight, I have stuck with the zucchini noodles idea. Tonight’s adventure with dinner included new potatoes from the garden. They are probably a quarter of the size of what you would get at the grocery store. Using the spiralizer on potatoes was more difficult than zucchini based on texture of the vegetable. This recipe feeds 1-2 people, you can multiply by as many potatoes as needed.

Here’s the premise:

3 -5 small potatoes

1 Tablespoon Olive oil

Olive oil spray



Preheat oven to 400 degrees. Spiral potatoes using veggie spiral-er into medium bowl. Coat potatoes with olive oil. Line cookie sheet with alumiunm foil and lightly spray foil with olive oil spray. Cook at 400 degrees for 10-12 minutes, carefully flip potatoes. Bake for an additional 3-5 minutes or until browned.

Sprinkle with salt to taste. Serve with ketchup.

faux fried green tomatoes


This summer I picked up green tomatoes at the farmers market with intentions of turning them into fried green tomatoes. Then a couple of days would go by and they would turn red. I did this at least 3 or 4 times this summer.

Last weekend I traveled home to Kentucky to visit family. My Aunt Carol gave me a couple of green tomatoes for fried green tomatoes. This time I was bound and determined to make them. Here’s my version of faux fried green tomatoes.

1 cup Weisenberger white corn meal

1 cup Gluten Free Bloomfield all-purpose flour

1 egg

1 medium green tomato

1 Tablespoon brown sugar

2 Tablespoon butter

Ranch dip

Hot Sauce


Preheat oven to 375

Place butter in skillet and warm in oven for 5 minutes

Slice tomatoes, place flour and corn meal on plates, whisk egg in bowl. Dip tomatoes in flour first, egg second, and corn meal last.

Place in warmed skillet, sprinkle brown sugar on each tomato

Cook at 375 for 10 minutes. Flip tomatoes. Cook an additional 5-8 minutes or until golden brown.

Serve immediately with ranch dressing and hot sauce.

sugar in the cornbread

cornbread3The cardinal sin of southerners is sugar in the cornbread. All of my life, I have only lived in Kentucky and Tennessee. I 100% understand there should not be sugar in the cornbread. Cornbread is meant to obtain moisture from soup or beans. As I share this recipe today don’t ship me past the Ohio River.

My family is traveling to Disney later this week. Being gluten-free at Disney I expect some challenges. This recipe below kept showing up on Pinterest for Disneyland famous cornbread. This is famous in California and not Tennessee so don’t be mad at me.

In general I”m a rule follower, but in the kitchen I am quite rebellious. Maybe that’s the part of being gluten-free for 4 1/2 years, why does gluten-free food have to be so bad. So here’s a recipe sponsored by the fear of missing out at Disney later this week.

1 box of Jiffy corn muffin mix
(the gluten free version of the corn muffin mix is)
  • 23 cup gluten free bloomfield farms AP flour
  • 12 cup yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 2 tablespoons vegetable oil
1/2 a box of gluten-free Yellow Cake Mix
3 eggs (1 that the corn muffin mix called for and 2 for the cake mix)
3/4 cup of milk
1/6 cup of oil (2 tablespoons + 2 teaspoons)
Warm up cast iron skillet with a Tablespoon of butter for 5 minutes. Mix corn muffin mix, cake mix, eggs, milk and oil. Place in oven at 375 degrees for 20 minutes or until golden brown.


gluten free funfetti cheeseball

funfetticheeseballWedding and baby showers have been the theme of my coworkers the last few years. With a team being predominately male, the ladies took it upon themselves to coordinate most parties. Not saying the guys couldn’t do it,  they just prefer not to.

Two weeks ago, we had our third baby shower of the season. One rule I learned from my not so great experience with weight watchers was when you take something to party make sure it’s something you can eat. This has carried over to most parties where I do not know if gluten-free items will be available.

A couple of weeks ago I found, Gluten Free Pillsbury Funfetti cake mix on sale at Target for less than $2.50. In gluten-free world that’s practically free due to most cake mixes being in the upwards of $7+. With this great price I ended up buying 4 cake mixes. Yes, some call that hoarding, but gluten-free friends call that brilliant.

The recipe below originated here. This is what I took to the baby shower. Everyone loved it. It is much cheaper than my savory cheese ball I always take to parties. It has a very similar taste to sugar cookie dough. You can modify it for holiday parties with the sprinkles on top. I used pastels in theme of the baby shower. Hope you enjoy.

Gluten Free Funfetti Cheese ball

  • 1 package (8 ounces) 1/3 less fat Neufchâtel cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/2 cups gluten-free funfetti cake mix, dry
  • 3 tablespoons sugar
  • 1/2 cup powdered sugar
  • 1/2 cup sprinkles
  • gluten-free animal crackers, fruit, or other gluten-free cookies for dipping
  • In a large bowl, beat the cream cheese and butter together until combined. Then add in the Funfetti cake mix, sugar, and powdered sugar and beat until combined.
  • Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.
  • Place the rainbow sprinkles on a flat plate and roll the unwrapped cheese ball in the sprinkles. Make sure to press the sprinkles into the cheese ball until it is fully covered.
  • Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with gluten-free animal crackers, fruit, or other gluten-free cookies.

(gluten free) copycat panera broccoli cheese soup

brocollisoupToday’s commute was rain, both to and from work. Rainy weather in the fall makes you want to snuggle up and make soup. At least, it does me. Most Sundays are my days for batch cooking. However, this weekend I traveled to the Lexington for The Incredible Food Show. I will post soon on my favorites from the day.

This weekend was thoroughly enjoyable, however I like to have some schedule to my week. With working four, ten-hour days I have little time to make dinner if I want to exercise after work. Tonight the rain got to me and I decided to research Panera’s broccoli cheese soup. Being gluten-free means you miss out on simple soups because they start with flour. Here’s the original recipe that I converted into being gluten-free.

What are your favorite soups?

Ingredients :

1 Tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup Gluten Free Bloomfield Farms AP flour

2 cups half and half cream

2 cups gluten-free chicken stock

1 cup fresh broccoli

1 cup carrot, Julienne

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper to taste


  1. Saute the onion in 1 Tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken stock. Simmer for 20 minutes.
  3.  Add broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper, and cheese. Let the cheese melt and serve.

Reese’s Pieces Skillet Cookie

cookie1Last week I discovered the invention of the mug cookie. This is a single serving of cookie or cake in the microwave. My first attempt was not terrible, but leaned more towards easy bake oven taste than something I would serve someone. I decided to dig into transferring the idea into a cast iron skillet.

With some research I found this recipe for a mini cast iron skillet cookie. I added my own flair to the recipe. You can modify it to your own tastes i.e; butterscotch chips, coconut, pecans, etc. Hope you enjoy!


2 Tbs. room temperature butter
2 Tbs. light brown sugar, packed
1 Tbs. granulated sugar
1 egg yolk
1/2 tsp. vanilla extract
1/3 cup gluten-free all-purpose flour ( I used Bloomfield Farms)
1/8 tsp. kosher salt
1/8 tsp. baking soda
1/8 tsp. cream of tartar
2 Tablespoons mini chocolate chips, 2 Tablespoons Reese’s Pieces


Preheat the oven to 350 degrees. Lightly grease a 5-inch cast iron skillet. (I just put a little oil on a paper town and wiped the skillet with oiled paper towel.)

Combine the butter and sugars in a small bowl and mix with a fork until the sugar is incorporated with the butter. Don’t under-mix it – make sure to take your time. Add the egg yolk and vanilla and mix until combined. In another small bowl, combine the flour, salt, baking soda, and cream of tartar. Add the dry ingredients to the butter/sugar/egg mixture and mix until fully incorporated. Stir in the chocolate chunks until well-distributed.

Preheat oven 350 degrees. Warm skillet with a Tablespoon of butter for 5 minutes. Do not use olive oil for this step or your cookie will taste like olive oil.

Press the dough into the prepared skillet and bake at 350 degrees for 10-12 minutes, until the edges are slightly browned and the center is just under-done. Allow the cookie to cool – the center will finish cooking while it cools. Optional: Serve with vanilla ice cream.

breakfast hot brown

From The Brown Hotel in Louisville, KY website, ” In the 1920’s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests’ palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!”

breakfasthotbrownIf you needed a reminder breakfast food is my favorite food. This is mainly because it’s the easiest to eat out being gluten-free. This recipe was coined by my Dad. At Easter, I made a gluten-free angel food cake. This cake requires many egg whites. My Dad used the leftover egg yolks to make this recipe. He calls this the breakfast hot brown. Tonight I created a baked version due to time constraints and limited cheese options.

This is a recipe for one sandwich. Multiply as needed.


1 Tablespoon coconut oil

1 piece gluten-free sliced bread ( I used Aldi’s)

2 eggs

2 pieces of bacon

1 thick slice tomato

1 Tablespoon shredded cheddar cheese

1 slice smoky provolone cheese

Melt coconut oil in small skillet. Whisk eggs in a bowl. Scramble eggs in skillet until soft. Do not fully cook the eggs. Place bread on ungreased cookie sheet. Layer scrambled eggs, bacon, shredded cheddar cheese, tomato and provolone cheese.

Bake at 400 degrees for 5 minutes or until cheese is melted.

zucchini tots

Zucchini is one of my favorite vegetables. This week as part of the downtown Nashville employee appreciation week I was able to pick up free produce at Nashville farmers market. Today I recreated this recipe in preparation for watching the Western Kentucky Hilltoppers (my alma mater) play their rival Middle Tennessee State. WKU came out the winner.


  • 1 large zucchini or 2 small
  • 1/4 cup of bread crumbs ( I used Aldi’s gfree white bread, toasted)
  • 1/4 cup parmesan cheese
  • 1/4 cup of low-fat mozzarella cheese
  • 1/4 cup diced onion
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tony Chachere Cajun Seasoning
  • 1/2 tsp. onion powder


Preheat oven to 400 degrees, Grate zucchini, place grated zucchini in paper towel to drain excess water.
Mix all ingredients in a medium bowl.
Spoon with a cookie scoop on a greased cookie sheet.
Bake at 400 degrees for 10 minutes. Flip and bake and additional 8 minutes.
Serve with ranch dip.

zucchini noodles

Throughout this week Nashville Downtown is showing employee appreciation through multiple events throughout the city. Today’s treat was a free bag of produce from Smiley’s Farm provided by the Nashville Farmer’s Market.

Do you have a vegetable recipe that you throw together for dinner to eat something quick and healthy? This is that recipe for me. I purchased a spiraler to make zucchini noodles. The instructions say you also can make spirals from potatoes and carrots. However, I have not attempted this. Here is my recipe using part of the free produce today.


Zucchini Noodles


2 cups spiraled zucchini

1 cup grape or sliced tomatoes

3/4 cup baby Portobello mushrooms

1/2 cup green pepper

1/4 cup green onion

1/4 cup bacon

1 clove garlic

1 tablespoon olive oil

1/4 cup parmesan cheese

1 teaspoon fresh basil

Cook bacon in skillet or oven until crispy. Place olive oil in large skillet. Warm up skillet at medium heat. Cook minced garlic, pepper, onion, and mushrooms 4-5 minutes. Add tomato and zucchini. Saute for 5-8 minutes or until zucchini is cooked through. Sprinkle in bacon and parmesan cheese before plating.

tomato pie


Labor Day weekend I traveled to Kentucky to see my family. My Dad gave me quite the loot from his FFA farm to school garden. Four weeks later I still have tomatoes. They were green when I traveled with them.

Homegrown garden tomatoes will always taste better than any you buy at the grocery store. I always grieve the last of the tomatoes in my house. In hopes of not having to throw them out I decided to make tomato pie. I have adapted this from the original recipe found here.


2 large tomatoes

1 gluten-free pie crust

1/4 cup green onions

1/2 cup gluten-free bacon

2 Tablespoons fresh basil chiffonade (roll and slice into small pieces)

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup mayonnaise ( I used Duke’s)

1/2 cup shredded mozzarella cheese

1/4 cup parmesan cheese

Preheat oven to 375 degrees. Using a fork poke holes in the pie crust. Blind bake pie crust for 8 minutes. Reduce heat to 350 degrees. In the pie crust layer, 1/2 tomatoes, green onions, basil, and bacon. Layer 1/2 tomatoes on top. Mix mayonnaise and mozzarella. Spread on top layer of tomatoes. Sprinkle parmesan on top. Bake 350 for 25-30 minutes or until brown.