tag:blogger.com,1999:blog-49872721452007345882024-02-19T09:03:59.359-08:00Gluten Free AtlantaA guide for everything fun, fabulous and gluten free.lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4987272145200734588.post-9140372032633416782010-07-21T06:35:00.000-07:002010-07-21T06:42:26.661-07:00Mellow Mushroom<div><div>My office is in a location with a small amount of fast food options (not that those are the best for someone with Celiac) so getting lunch is sometimes a hassle. Though I try to bring my lunch as much a possible- sometimes it just doesn't work out. I'm very excited because the Mellow Mushroom at Roswell Road in Sandy Springs now offers gluten free crust!!!! I had some last week and it taste great. It isn't as crispy as I like my crust- but HELLO it is Gluten free pizza!!! They also have a list of safe toppings of 40 options so your pie won't be limited<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggD3aAJHS3M8Xy2m3dgw8vEiSW2Uyr-UgpMVLlcqimTC4C8_FXEfNsT7WWi61_a71AROGpq6tfLcLLZf4mgi5BijqAM0IDDjtMMAoXFRsiVCovzoQkowBFh84QblxYv6yBQwB3UwEqvZw/s1600/IMAG0165.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 214px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5496354124556725586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggD3aAJHS3M8Xy2m3dgw8vEiSW2Uyr-UgpMVLlcqimTC4C8_FXEfNsT7WWi61_a71AROGpq6tfLcLLZf4mgi5BijqAM0IDDjtMMAoXFRsiVCovzoQkowBFh84QblxYv6yBQwB3UwEqvZw/s320/IMAG0165.jpg" /></a>. </div></div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-69540060524091616862010-01-22T06:25:00.000-08:002010-01-22T06:26:26.694-08:00Whats for Dinner ~ Tuscan Chicken<div>I guess you can call it Tuscan Chicken... It really was a one pot, what do I have in the house dinner. I didn't take a picture, because- well my camera is dead.. I will try to get better at taking pictures for this blog :)<br /><br />Ingredients:<br />2 chicken breast<br />1 teaspoon Italian seasoning<br />1 teaspoon oregano<br />2 teaspoons basil<br />salt and pepper to taste<br />1 can white beans, drained and rinsed<br />1 can diced tomatoes<br />2 cloves garlic minced<br />1 medium onion diced<br />3 cups spinach<br />2 tablespoons Parmesan cheese<br /><br />Evenly coat the chicken breast on both side with Italian seasoning, oregano, basil and salt & pepper. In a large saute pan over medium heat, brown the chicken breast on one side. When you flip the chicken breast to the second side add the onions. Cook for 5 minutes then add the garlic and cook for 2 more minutes. Add the beans and give a good stir, let cook for 2 minutes. add the tomatoes and cook for 5-10 minutes. (basically you want to make sure your chicken is done). Remove the chicken breast from the pan, stir the spinach into the tomato bean mixture until just wilted. Pour spinach, bean, tomato mixture over chicken breast and serve with a sprinkle of Parmesan cheese.<br /><br />**note** ~ I used the diced tomatoes that had garlic and basil included. I also added extra seasoning to the beans and tomatoes to make it extra flavorful.</div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-62726484460297072282010-01-21T05:49:00.000-08:002010-01-21T05:57:11.157-08:00GLUTEN FREE PIZZA!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ5uBXpEfL4EVKeJC25CgmnREkPr6iJ0o5hhDl4dg4W0ZvR-EGLh-o2L3NPBw9EJ-ge4SxjuS9yDOhd4SlYmhGht4p8WN_xCsRY8gh1eA5IVRly6mvd7IuQBt7R5o1IVhcgPcezkuzc4/s1600-h/logo.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 306px; FLOAT: left; HEIGHT: 292px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5429191256280649586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ5uBXpEfL4EVKeJC25CgmnREkPr6iJ0o5hhDl4dg4W0ZvR-EGLh-o2L3NPBw9EJ-ge4SxjuS9yDOhd4SlYmhGht4p8WN_xCsRY8gh1eA5IVRly6mvd7IuQBt7R5o1IVhcgPcezkuzc4/s400/logo.jpg" /></a><br /><div>I actually screamed and danced for joy yesterday when I discovered that <a href="http://www.bluemoonpizzaatl.com/">Blue Moon Pizza</a> offers gluten free pizza, salads, apps and desserts! Of course the moment I found this out I had to try it. Review~ It was awesome. We went for Trivia to the Smyrna location. We started the night with cheesy bread (OMG! SO GOOD). I got the initial "lets test this crust out" pizza, by ordering a Margarita pizza (just cheese, tomatoes and basil). It was yummy. My husband ordered the super spicy Luna Pizza... which was good- but hot. I can't wait to go back, but since I'm trying to drop a few pounds I think I will have to wait till next month before my return visit. PLEASE CHECK THEM OUT!!! Next visit I think I will share a pizza and try out one of their salads and save room for the gluten free brownie and ice cream! </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-72785405948866195912009-09-04T15:41:00.000-07:002009-09-04T15:42:53.461-07:00Anything with Cheese and Prosciutto.. I'm there!<br /><br />I made Paula Deen's <a href="http://www.foodnetwork.com/recipes/paula-deen/chicken-stuffed-with-prosciutto-and-fontina-recipe/index.html">Chicken stuffed with Prosciutto and Fontina Cheese</a> (from foodtv.com)<br /><br />Ingredients<br />2 boneless, skinless chicken breast halves<br />1 (4-ounce) piece imported Italian fontina <a class="cimotif" style="BORDER-TOP: medium none; FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; BACKGROUND-COLOR: transparent; TEXT-DECORATION: none">cheese</a><br />2 slices imported prosciutto<br />4 tablespoons unsalted butter<br />1 tablespoon extra-virgin olive oil<br /><a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">Salt</a> and freshly <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">ground</a> black pepper<br />1 cup sliced portobello mushrooms<br />1/2 cup dry white wine<br />3 sprigs fresh rosemary<br />1 bunch baby arugula<br />1/2 fresh <a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">lemon</a>, juiced<br /><br />Directions: Place each piece of chicken between 2 sheets of waxed paper and pound them thin with a mallet, the flat of a large knife, or a rolling pin. Trim the rind from the cheese and cut it into 2 thick sticks. Wrap each stick with a slice of prosciutto and place in the center of each flattened chicken breast. Roll the chicken breast around the prosciutto and cheese to make a sausage shape and secure with toothpicks or butcher's twine. Season the rolls with salt and pepper. Heat 2 tablespoons of the butter and 1 tablespoon of the olive oil in a heavy skillet. Quickly brown the chicken rolls over medium-high heat, reduce the heat to low, and scatter the mushrooms into the pan, sprinkle with wine and rosemary. Cook, turning the chicken rolls frequently, 10 to 15 minutes. When the first bit of cheese begins to seep out, the chicken is done. Remove it from the pan to a cutting board at once. Cut each of the rolls at an angle into 6 slices. Cover to keep warm. Reheat the pan juices, swirl in the remaining 2 tablespoons butter, and season, to taste, with salt and pepper. To serve arrange the chicken and mushrooms on a bed of arugula leaves tossed with olive oil and seasoned with salt and pepper. Warm the pan juices and strain them over the chicken.<br /><br />I couldn't find Fontina at my local grocery store so I used Gruyere in place of it. I served this along with roasted asparagus, and my killer mash potatoes. We finished off the night with brownie sundaes, including vanilla ice cream and Carmel sauce :)lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-89682364628165637832009-07-22T07:47:00.000-07:002009-07-22T07:53:14.881-07:00Hot Like Jalapeno!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVAIASyDUzTlIzdCbXw2sFGtUwiekVrdAmndHa2gyGAHz9zFw7kscMOjdpxK4t4n9eG7XJ0pYO_jmMpzxDuJMIFnk8oXquu2UuvaI0oFBJTZRJfQlvpHRWxpL7O5of1RPPQQUfgLOcuA/s1600-h/cheddarcornjalapenopoppers.jpg"><img id="BLOGGER_PHOTO_ID_5361297282440167474" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 304px; CURSOR: hand; HEIGHT: 304px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVAIASyDUzTlIzdCbXw2sFGtUwiekVrdAmndHa2gyGAHz9zFw7kscMOjdpxK4t4n9eG7XJ0pYO_jmMpzxDuJMIFnk8oXquu2UuvaI0oFBJTZRJfQlvpHRWxpL7O5of1RPPQQUfgLOcuA/s320/cheddarcornjalapenopoppers.jpg" border="0" /></a>I love jalapeno poppers.. but the frozen kind are breaded and not gluten free. So I made grilled ones last night for dinner. I used <a href="http://www.williams-sonoma.com/">Williams Sonoma's</a> recipe <br /><div></div><br /><div>Cheddar and Corn Stuffed Jalapenos</div><br /><div>Ingredients:<br />18 large jalapeño peppers<br />1 1/4 cups finely grated sharp cheddar cheese<br />3/4 cup chopped corn kernels<br />2 Tbs. minced green onion, white and green portions<br />Kosher salt and freshly ground pepper, to taste<br /></div><br /><div>Directions:<br />Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a thin knife or small melon baller, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh. Prepare a grill for indirect grilling over medium-high heat. In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers. Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes. Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers. </div><br /><div></div><br /><div>I didn't have the handy dandy roasting rack so just laid mine on their sides (and I used a George Foreman Lean Mean Grilling Machine, because-well I live in an apartment and grills are against the rules). </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-24178632151115350632009-07-14T08:25:00.000-07:002009-07-22T07:30:10.198-07:00Sour Cherry Icecream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJco5qXRLuDNVtdT7tzrnBY-n-nNj7WdhGWstlECPdtZZcbFMGF-X8EFebo5Gkp7NKSWb-8qZFyABpJ07qCTzlPkKrOIjGMe2kImtDcXtX_k1rmFqoTK-enbyF5YFHWgcYLLH57h_dgE/s1600-h/cherry_ice_cream_with_almond_tuile_006.jpg"><img id="BLOGGER_PHOTO_ID_5361290887388183250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJco5qXRLuDNVtdT7tzrnBY-n-nNj7WdhGWstlECPdtZZcbFMGF-X8EFebo5Gkp7NKSWb-8qZFyABpJ07qCTzlPkKrOIjGMe2kImtDcXtX_k1rmFqoTK-enbyF5YFHWgcYLLH57h_dgE/s320/cherry_ice_cream_with_almond_tuile_006.jpg" border="0" /></a> I love cherries! When I was little I used to pretend to be a cherry leader and sing ""cherry! cherry! waa waa waa!" (yep I was the chearleader for cherries... I must have been inspired by strawberry shortcake) Since it's summer the cherries are ripe and delicious and in effort to savor every single one I made cherry ice cream! (I didn't want the small amount left in the bowl to go bad) mmmmm! Homemade ice cream is the BEST and it so easy to make.<br /><div></div><br /><div>I used this recipe from <a href="http://www.101cookbooks.com/">101cookbooks</a>...</div><br /><div></div><br /><div></div><div></div><div></div><div></div><div>Batch Family Mountain Cherry Choconut Ice Cream<br />1 1/2 cups sliced Bing, Lapin or Sweetheart cherries</div><div>1 pint whipping cream</div><div>1 pint half and half</div><div>2 egg yolks (hs note: to eliminate risk of food poisoning from raw eggs, use pasteurized eggs product for this recipe)</div><div>1/2 cup white sugar</div><div>1/2 teaspoon vanilla</div><div>1/2 cup chopped raw almonds</div><div>1/2 cup shaved dark chocolate (or to taste)<br /></div><br /><div>Whisk whipping cream, half and half, egg yolks, sugar and vanilla in a mixing bowl until sugar is dissolved. Add cherries and stir. Chill mixture for 30 minutes in freezer. Pour into ice cream maker canister. Run machine until mixture reaches milkshake consistency. Add almonds and chocolate and mix until they're incorporated. Continue running machine until ice cream reaches desired consistency.</div><br /><div></div><br /><div>I left out the almonds and chocolate.. only because I was lazy and didn't feel like chopping the chocolate and almonds. This recipe is great.. and the cherries are nice and tangy next to the sweet ice cream! </div><div></div><div><span style="font-size:78%;">photo from </span><a href="http://www.foodandpaper.blogspot.com/"><span style="font-size:78%;">food and paper</span></a></div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-27107508756260684072009-05-20T06:23:00.000-07:002009-05-20T06:26:23.718-07:00Can't wait for June<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisseu-nKF73hOo0qYkYTMdTEOR2KzGN1pAWID7LTrkjAEZtsUyTXnDZj1STvizX3FqOGmUR5X4u6cUqdAb-E0Z1xDphACDtmA5zXjj2qi3xDTg9gNdGjjRW6RHbDMiU8hbWAZIObRbo8A/s1600-h/GF_Home_Main2.jpg"><img id="BLOGGER_PHOTO_ID_5337896736981252514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisseu-nKF73hOo0qYkYTMdTEOR2KzGN1pAWID7LTrkjAEZtsUyTXnDZj1STvizX3FqOGmUR5X4u6cUqdAb-E0Z1xDphACDtmA5zXjj2qi3xDTg9gNdGjjRW6RHbDMiU8hbWAZIObRbo8A/s320/GF_Home_Main2.jpg" border="0" /></a><br /><div>I have always been a BIG Betty Crocker fan.. in fact it was on of my many nicknames growing up. I'm so excited and have a sense of relief that Betty Crocker is introducing gluten free cake mixes that will be available in major super markets! As soon as I get my hands on one I will give you a review :) </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-89726567213279188992009-05-13T15:43:00.000-07:002009-05-14T18:43:18.542-07:00Twilight Party<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6ZXqi854gwuA5vOqfRdbKhIDaLDEsa-o45pbH1dPjb1nj89TO5eZneSGIHY2nI01BkqOldXF4bYY8HOFGJTV_4QCmYLJPZlrDY_a9xgZ9U8TnxkuKpd3oi9nPZO89rtxLJ_WfCTnJDM/s1600-h/vampire-pinotnoir-1208.png"><img id="BLOGGER_PHOTO_ID_5335859644176824450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 104px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6ZXqi854gwuA5vOqfRdbKhIDaLDEsa-o45pbH1dPjb1nj89TO5eZneSGIHY2nI01BkqOldXF4bYY8HOFGJTV_4QCmYLJPZlrDY_a9xgZ9U8TnxkuKpd3oi9nPZO89rtxLJ_WfCTnJDM/s320/vampire-pinotnoir-1208.png" border="0" /></a><br /><div>Last night my girlfriends and I met for our monthly book club meeting, and since we read Twilight, we had a slight Twilight theme. We enjoyed Vampire Vineyards wine and I made <a href="http://www.foodnetwork.com/recipes/bobby-flay/camembert-caramelized-onion-quesadilla-with-apple-chutney-recipe/index.html">quesadillas with a apple chutney</a> made with deep red apples (as iconic as the cover of Twilight). My girlfriend made gluten free chocolate chip cookies. She used the Arrowhead Gluten free cookie mix and they turned out great. It was a fun evening ;0 </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-15821670314879822302009-05-07T11:17:00.000-07:002009-05-07T11:19:49.921-07:00I'm hooked!I love blogs... one that I constantly check is <a href="http://www.designspongeonline.com/">Design Sponge</a> and I really love these<a href="http://www.designspongeonline.com/2009/05/diy-project-kitchen-utensil-key-rack.html"> hooks</a>! <img id="BLOGGER_PHOTO_ID_5333148253983319938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 310px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewOJ5Cj60b0rInuND9UDTaPNqt1rgXoH332ABlWNGNzxN8KYFY9FyVpImF1H4yoVNXq27ASUfTl78Xt5kic2DvmVwZninHdR5iacBFQB0aaZ4dC5JFN94vaDsRLiX-Ys9WaaNG6U0Bag/s320/hooks.jpg" border="0" />lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-25501982761044789332009-05-06T04:56:00.001-07:002009-05-06T06:58:31.409-07:00I love Daily CandyI was really excited when I read the subject line of one of my <a href="http://www.dailycandy.com/new_york/">Daily Candy</a> emails "No Gluten for Punishment". I was even more excited when inside was a recipe from NY Gluten Free Bakery Baby Cakes. I had to share! <img id="BLOGGER_PHOTO_ID_5332709607448044322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 148px; CURSOR: hand; HEIGHT: 148px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsi5qDycOc5Oi74XS6w48dM0KWEDpo4BD8RqgmAdn1xCj2OHVJLte7z2sd8ijXU6TluELV1ZLlbGIFGYwSguq7lkDhbusVxdUBdMy6Iw7eG7X_bdXFFpgILUkZ8hHG59lKuBUGe0j2fc/s320/teacake.jpg" border="0" /><br /><br /><div></div><br /><br /><div>Lemon-Raspberry Teacake<br />Ingredients2/3 c. rice milk1 tbsp. apple cider vinegar½ c. rice flour¾ c. Bob’s Red Mill gluten-free all-purpose baking flour1½ tbsp. baking powder1 tsp. xanthan gum1 tsp. salt½ c. coconut oil¾ c. agave nectar1/3 c. applesauce1 tsp. pure vanilla extract1 tbsp. lemon zest2 tbsp. pure lemon extract½ c. raspberry preserves<br />1. Preheat oven to 325°. Lightly oil a 7-by-4-by-3-inch loaf pan.<br />2. Pour the rice milk and vinegar into a small bowl; set aside. In a medium bowl, whisk together flours, baking powder, xanthan gum, and salt.<br />3. Add oil, agave nectar, applesauce, vanilla, zest, and lemon extract to dry ingredients and stir until batter is smooth. Add milk/vinegar combo and combine just until blended.<br />4. Pour batter into prepared pan. Swirl raspberry preserves through batter and bake on the center rack for 35 minutes, rotating the pan 180° after 18 minutes. The teacake will be golden brown and springy, and a toothpick inserted in the center will come out clean.<br />5. Let the teacake stand in the pan for 20 minutes before inverting onto cake stand. Serve warm with preserves on top.</div><br /><br /><div></div><br /><br /><div>Also check out her cook book! Erin McKenna ~ BabyCakes: Vegan, Gluten-Free, (Mostly) Sugar-Free Recipes from New York’s Most Talked About Bakery. </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-75619280701907902172009-05-05T06:09:00.000-07:002009-05-05T06:13:42.959-07:00In Honor of Cinco de Mayo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQ8L550JD1BLu0xfXeLVisl9vwV1U3Af4gIR904UYgySx_MA40beDj2ZU6Mi00BSz2_4Pjw7alEB0V61kkrUCO8FLKMlsQgiQ3vGPaCF_cVwovNXP4jH6_NgBb7XUurW3U6YMykXr5F0/s1600-h/fish+tacos.jpg"><img id="BLOGGER_PHOTO_ID_5332327101253477778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 225px; CURSOR: hand; HEIGHT: 281px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQ8L550JD1BLu0xfXeLVisl9vwV1U3Af4gIR904UYgySx_MA40beDj2ZU6Mi00BSz2_4Pjw7alEB0V61kkrUCO8FLKMlsQgiQ3vGPaCF_cVwovNXP4jH6_NgBb7XUurW3U6YMykXr5F0/s320/fish+tacos.jpg" border="0" /></a><br /><div></div><div></div><div></div><div>Last night I made <a href="http://www.marthastewart.com/recipe/fish-tacos-with-salsa-verde-and-radish-salad?autonomy_kw=fish%20tacos&rsc=image_3">Fish Tacos</a> for dinner.. the recipe courtesy of Martha Stewart! They were GREAT! The flavors were very fresh and light. I served my with yellow rice and black beans. Also since I'm addicted to dairy I topped my with sour cream and Monterrey Jack cheese, but its not needed. Enjoy! </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-86876109834909882862009-01-22T17:51:00.000-08:002009-01-22T17:58:05.719-08:00Rum Cake a Christmas Tradition!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3-M2B_SAP5xfqajfANKOwBTlbIiB6wft3vis89GtHJzUPSnoZ565Idrm5gtiZLmVzYynbOzXWf8UvR3Wc-gZDTp87txiA3Xb8AKQiU6KIuI5xLv18p6Ft6BOp_ORgiuga-IbTno-WB0/s1600-h/Picture+362.jpg"><img id="BLOGGER_PHOTO_ID_5294301883249949602" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3-M2B_SAP5xfqajfANKOwBTlbIiB6wft3vis89GtHJzUPSnoZ565Idrm5gtiZLmVzYynbOzXWf8UvR3Wc-gZDTp87txiA3Xb8AKQiU6KIuI5xLv18p6Ft6BOp_ORgiuga-IbTno-WB0/s400/Picture+362.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHB9sIn4tgP67ODRtC1H_w5gWVoxLKG2KQ6UaxFPZza3nXhIvOsABY6lk2jdMoJwwiGOC7BemL08alDhYaZVl4Cw3IeUL7WKhr2Ke1dFWtvTQom4gyk2xGnp9E39qEC4hy_iERrtAIeQ/s1600-h/Picture+362.jpg"></a><br /><br /><div>Every Christmas my mom makes rum cake, the last two years I had to miss out on this traditon, as it is totally not gluten free. However this year I decided to try my hand at this recipe and it turned out pretty decent, especially served warm with whipped cream. </div><div> </div><div>Ingredients:<br />1 package of gluten free yellow cake mix (I used Pamela's Brand)</div><div>1 box Vanilla Jello Pudding<br />3 eggs<br />½ cup cold water<br />1/3 cup oil<br />½ cup dark rum<br /><br />Glaze<br />¼ lb of butter<br />¼ cup water<br />1 cup sugar<br />½ cup dark rum<br /><br />Directions:<br />Preheat oven to 325 degrees F<br />Grease and flour 12 cup bundt pan.<br />Mix all the cake ingredients together and pour into pan. Bake 1 hour, I started checking at the 30 minute mark since it was my first time, I think it took around 45 minutes. Cool Invert onto serving platter.<br /><br />To Make Glaze:<br />Melt butter in a saucepan, stir in water and sugar. Boil for 5 minutes string constantly. Remove from heat. Stir in rum.<br /><br />Prick the top of the cake and spoon the glaze over the cake. Allow the cake to absorb the glaze. Serve with whipped cream. </div></div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-15171260463586737862008-12-12T20:08:00.000-08:002008-12-12T20:24:52.964-08:00I feel Stuffed<div>I attempted to make a Gluten Free Corn Bread Stuffing and it turned out GREAT! Here is my recipe...</div><div>I first made my Gluten Free Corn Bread following the recipe from <a href="http://www.pamelasproducts.com/">Pamela's Ultimate Mixes</a>. </div><br /><div></div><div>Corn Bread:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsBV2zk6a2SxFSGmi3likrSSYrxuYS43uJwyJtjaBizIIvklUXdwJqRbHfv9dLBTjLPPfzeNidD0lZBMAFsV9o0maqJko5jI3aaJLXWvC9iNvjtJ-YnBGYiwZN3aVfp1cLKijNqhkpac/s1600-h/cornbread_stuffingR.jpg"><img id="BLOGGER_PHOTO_ID_5279125527519334258" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 275px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsBV2zk6a2SxFSGmi3likrSSYrxuYS43uJwyJtjaBizIIvklUXdwJqRbHfv9dLBTjLPPfzeNidD0lZBMAFsV9o0maqJko5jI3aaJLXWvC9iNvjtJ-YnBGYiwZN3aVfp1cLKijNqhkpac/s320/cornbread_stuffingR.jpg" border="0" /></a></div><div>1 1/4 cup pamela's ultimate backing mix</div><div>1 cup yellow corn meal</div><div>1/3 cup sugar</div><div>1/2 teaspoon salt</div><div>1 egg beaten</div><div>2 tablespoon butter</div><div>1/4 cup sour cream</div><div>1/2 teaspoon cayne pepper</div><div>1 teaspoon ground sage</div><div>1/2 teaspoon thyme</div><div>1/4 teaspoon rosemary</div><br /><div>Preheat oven to 350 degrees and grease a 8 x 8 inch square backing pan.</div><div>Mix all ingredients together lightly with a fork. </div><div>Pour batter into pan and back for 20-25 minutes.</div><div></div><br /><div>For the stuffing:</div><div></div><div>1 medium onion diced</div><div>2 celery stalks diced</div><div>1 clove garlic minced</div><div>3 slices bacon diced</div><div>3-4 cups gluten free chicken or vegetable stock</div><div>2 teaspoon ground sage</div><div>1 teaspoon thyme</div><div>corn bread</div><div></div><br /><div>Add onion, celery, and garlic to a saute pan over medium soft and saute until almost soft 10 minutes. Remove and place in a large mixing bowl. </div><div>To the same saute pan add the bacon and cook until browned. Add to mixing bowl</div><div>Add corn bread in chunks and sage and thyme.</div><div>Pour stock into corn bread mixture until thourghly soaked and a texture you like for you stuffing.</div><div>Pour stuffing mixture into a pan and bake at 350 degrees for 30 minutes. </div><br /><div></div><br /><div></div><br /><div></div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-76128720789214055612008-12-12T20:06:00.000-08:002008-12-12T20:08:33.369-08:00I do Apologize!!I'm sorry I haven't been around in so long. Life is busy with work, family, friends and planning a wedding (which you can read that blog <a href="http://www.weddingslulastyle.blogspot.com/">here</a>)! I have however been cooking up a storm some how so I'm gonna rewind to Thanksgiving and start sharing some recipes.lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-49170506033424855492008-07-24T08:43:00.000-07:002008-07-24T08:49:02.242-07:00Head Cold Remedy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUtRO_5GQQi10hLspbqMTQGoOnYBgmYXjNQ7mVGhIv_Ume9QMgSTs41OLf0OU-S5OjTjhLs5e_VceM1E3tBr_shQlm5MLHhMBDqQpnQLwDKn94zorvH-A1GDHM8wNm64eie_zN6ncWqc/s1600-h/extra.jpg"><img id="BLOGGER_PHOTO_ID_5226607562335781762" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUtRO_5GQQi10hLspbqMTQGoOnYBgmYXjNQ7mVGhIv_Ume9QMgSTs41OLf0OU-S5OjTjhLs5e_VceM1E3tBr_shQlm5MLHhMBDqQpnQLwDKn94zorvH-A1GDHM8wNm64eie_zN6ncWqc/s400/extra.jpg" border="0" /></a><br /><div></div><div></div><div>I hate being sick, when I have a head cold or sore throat, or really just not feeling well I always turn to Ginger Ale as my first step to recovery. While suffering from a week long head cold/sore throat/sinus infection, I had my fiance drive me to Trader Joe's to pick up <a href="http://www.reedsgingerbrew.com/brews.html">Reed's Ginger Brew</a>. This ginger ale has a stronger ginger taste than Canada dry or any others and its Gluten Free. I love the flavor of this brew over any other. Check it out next time you are feeling a little under the weather or just want something different to sip. </div>lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-59021377940365943982008-07-17T12:42:00.001-07:002008-07-17T13:03:15.282-07:00Let them eat cakeI don't write as much as like, probably because I'm not cooking as much as I like. Between living at home and trying to spend as much time with my fiance' I spend most of my time in the car, at work or running here and there planning a wedding. I miss making cakes and baked goods. It was such a big part of me for so long. I did accomplish making bread with a mix in my bread machine last week (yeah- that's an accomplishment, dumping ingredients into a machine, and returning from working out to a fresh loaf of bread). Either way as I type this message I'm enjoying a piece of cake. Yes it was my birthday on monday and my fiance purchased our yearly Gluten Free cake from <a href="http://www.metrobakery.com/home.html">Metrotainment bakery.</a> Its a yellow cake with white chocolate butter cream icing. YUMMY! Its extreamly rich, so a slice will do you. My fiance buys the largest cake size available (probably because he is a guy) but also because I can freeze the majority of the cake for future birthdays and holidays that believe it or not are fast approaching.lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-35967075660944871572008-04-14T13:49:00.001-07:002008-04-14T13:52:30.123-07:00Park 75The Four Seasons Hotel and Park 75 are hosting a Gluten Free Week in their <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">restaurant</span>. The Menu includes Blue Crab Cakes, Lobster Chili with Corn Bread, Crab Ravioli, Roasted Turbot <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Quinoa</span>, and A Berry Parfait. It all sounds do delicious. I can't wait!<br /><br />For more information please contact the Four Season Hotel 404-881-9898lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-76884490530160377092008-04-11T12:17:00.000-07:002008-04-11T12:20:18.435-07:00Coconut TilapiaCoconut Tilapia with Apricot Dipping Sauce<br /><br />Ingredients:<br />1 cup flaked coconut, finely chopped<br />2 tablespoons gluten free flour (I used Pamela’s Ultimate Baking Mix)<br />1 tablespoon Creole seasoning<br />4 (4 ounce) fillets of tilapia<br />½ cup cornstarch<br />1 egg mixed with 1 tablespoon water<br />½ cup canola oil<br />½ cup apricot jam<br />2 teaspoons brown mustard<br />1 teaspoon horseradish<br /><br /><br />Directions:<br />1.) Toss together coconut, flour, and Creole seasoning in a bowl.<br />2.) In a separate bowl, toss the tilapia in cornstarch and shake off the access.<br />3.) In a separate bowl with the egg and water mixture dip the fillets to coat.<br />4.) Press fillets into the coconut mixture making sure all sides are covered<br />5.) Heat canola oil in a frying pan to a temperature of about 350 degrees F<br />6.) Fry fillets on or two at a time until golden brown<br />7.) Remove and drain on paper towels<br />8.) Prepare the apricot sauce by stirring the jam, mustard and horseradish together in a small bowl.<br /><br />I served mine with steamed rice and sauted green beans.lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-74412091106179377172008-04-04T11:30:00.000-07:002008-04-04T11:40:33.369-07:00BageliciousI have totally missed Bagels since I had to go Gluten Free. I must say the craving for a hot bagel <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">smothered</span> with cream cheese was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">finally</span> filled with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Kinnikinnick's</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Bagels</span>. The outside got crusty in the toaster (though not as chewy as a real bagel). It was great and I will be sure to always keep a bag in my freezer. <img id="BLOGGER_PHOTO_ID_5185461397180208354" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuv4TIvS8Oh-tCSrOPRrSCx95Ncgiou-2fyHHe-4YP2hSPYeC7DCLtt_4HkMiYeBHJ29Up14KQKXNEFFVQ_HFGLZufcbLLl5d98vcQsI3WFf57oShXfIyh4k-EzlCDqR0pY_dtfEv1wd4/s320/p_62013300057.jpg" border="0" />lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-46034585652389917652007-04-27T10:06:00.000-07:002007-04-27T10:25:58.350-07:00Southern HospitalityI am so thankful for Southern Hospitality. Living gluten free in Atlanta isn't as hard as one could imagine because most will help you along the way. Last night I dined at <a href="http://www.acwortholdmill.com">The Old Mill Restaurant </a>in Historic Down Town Acworth. The restaurant recently renovated an old mill near the rail road tracks. This old building has sat empty for years; no roof, no windows, completely in shambles. Now it is a beautiful sparkling eatery...fit for anyone, unless you are a Celiac. After reading the menu most of which was fried or covered in bar -b-que sauce I turned to our wonderful waiter. I explained my "allergy" and gave him a few examples of what I couldn't eat "NO Flour, NO Soy Sauce, NO WHEAT". He asked for a few menu items I was interested in and then headed to kitchen he came back with a "we are going to have a time with you". All of the restaurants steaks were marinated in soy sauce, the bar-b-que was definitely not safe and the soups and dressings all had flour in them. So what is a girl to do? We figured out that i could eat the shrimp and grits with no bar-b-que sauce on the shrimp. So that is what i had (and a half bottle of wine~ If you can't eat you can always drink!). It was hard watching my family members ewe and ah over the wonderful corn bread, the luscious crab cakes, and one of my favorites fried green tomatoes. It was a wonderful dining experience in all because the staff was so helpful. Even the chef came out to make sure i was satisfied.lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0tag:blogger.com,1999:blog-4987272145200734588.post-5338569545921454252007-04-25T09:21:00.000-07:002007-04-25T09:24:36.178-07:00Gluten Free AtlantaWhy the Blog.... we all need a little help in finding resources and some of the wonderful little Gluten Free Jewels in and around Atlanta. I hope I can bring many enjoyable experiences for of you in the metro Atlanta area... and travel with me in my adventure of a gluten free life.lulabellhttp://www.blogger.com/profile/16924032527712220419noreply@blogger.com0