Keste... a night out, NYC

Keste has just expanded on their gluten free options! Any night in NYC is better with Keste! Their pizza is cooked in a separate brick oven and is simply THE BEST PIZZA! Miss the doughy crust, the flavor of a real pizza pie?!? This is where to find Italian perfection. If you are sharing, this pizza is not to disappoint your other half, but tell them to order their own- you deserve it! 

Check out the "newly updated" gluten free menu here: 

http://www.kestepizzeria.com/menu

Gluten Free Chocolate Chip Oatmeal Raisin Cookies

While some of you layout your outfit for the following day, I lay out my ingredients! 

1/2 cup butter, softened

1 cup peanut butter

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 1/4 teaspoon baking soda

1 1/2 teaspoon cinnamon

3 cups GLUTEN FREE (we use trader joes ) OATS

6 ounces chocolate chips

1/2 cup golden or regular raisins

1/2 cup walnuts (optional) 

Preheat your oven to 350*. In your Kitchen Aid mixer, or large bowl, combine the butter, peanut butter and sugars, beating until they are creamy. Add in your egg, baking soda, vanilla and cinnamon. Whip for 3 minutes. Fold in your raisins, oats, chocolate chips and walnuts. On a lightly greased sheet pan drop with a heaping teaspoon about 2 inches apart- they expand! Bake for about 12 minutes. Because of the gooyness, be careful when lifting from the sheet pan. If they start to fall apart just push back together to cool

It's been two years...

While I thought this was "old news" - gluten free blogging- I am constantly being asked about my blog. Why am I not still writing posts? Can they still have the link so they can get old posts.. So I thought to myself, the whole reason I did this was to help people. So, even if it is for just one person, I am back!!!!

Look for new recipes, new restaurants that are doing the most FANTASTIC things! New caterers, new fun parties and most of all NEW GLUTEN FREE items found locally at a store near you...

SO, I welcome my self back and say hello to people who might be new to this blog! I promise you stellar updates and fantastic new finds!

XO Lauren

Perfect Turkey

It's Christmas time and we always cook a Turkey! After many a discussion at and around Thanksgiving, my mom finally gave my "cooking the turkey" a try- I was told it was perfect... so why not pass it on... here you go, enjoy :) and most of all MERRY CHRISTMAS

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving


Most if the turkeys are less!!!! Check w thermometer after an hr and every 1/2 after that!! ;)

Buffalo Chicken and Potatoes

Such a crowd pleaser- and filling too! 

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

 When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

Once the potatoes are fully cooked add the marinated chicken.

In a large bowl mix all the topping ingredients together.

Top the raw chicken with the topping.

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.

 

Loaded Potato & Buffalo Chicken Casserole 

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil 
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika 
• 2 TBS. garlic powder 
• 6 TBS. hot sauce 

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon 
• 1 c diced green onion

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika,garlic powder & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spraycoated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F.  Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix.  Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Enjoy!

Potatoes and Cheese, Please!

NO.32 Broccoli and Chicken

Ingredients	1 pound boneless beef chuck roast, sliced into thin strips  1 cup beef broth 1/2 cup soy sauce - gluten free 1/3 cup brown sugar 1 tablespoon sesame oil 3 garlic cloves, minced 2 tablespoons cornstarch 2 tablespoons sauce from the crock pot after being cooked Fresh broccoli florets (as many as desired) Hot cooked rice
Instructions	1. Place beef in a crock pot. 2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. 3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 4. Add broccoli to the crock pot. Stir to combine. 5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). 6. Serve over hot cooked rice.

Crunch-a-licious

Crazy Karo Crunch

Ingredients:

1/2 cup Butter

1/2 Cup Karo Syrup (Light)

1 Cup Brown Sugar

1/2 tsp Vanilla

2 Quarts air popped dry pop corn

Cooking spray

Preheat Oven to 200 degrees

1. Spray a cookie sheet with non-stick cooking spray (I actually cover my cookie sheet in tin foil for easy clean up).

2. Spread the pop corn across the cookie sheet and PICK OUT ALL OF THE SEEDS! (so important)

3. In a pot on the stove, combine butter, sugar, and syrup on high. Stir until boiling. Reduce heat to Med-High and boil for EXACTLY5 minutes. Add Vanilla.

4. Drizzle over pop corn, stir, and bake for 15 minutes.

5. Remove pop corn from oven, mix the pop corn and carmel around replace in oven for another 15 minutes.

6. Repeat step 5 until carmel corn has been in the oven for an hour and has been mostly covered in carmel.

7. Allow it to cool, break apart, and serve.