I know what you're thinking, how can pizza possibly be good as a muffin? Well, friends, let me tell you. These little pizza muffins are possibly one of the best gluten free things I have ever made. They're gooey, cheesy and are nearly better than actual pizza. And the best part is you wouldn't even know they are gluten free. I had to cut myself off, or I would have eaten all twelve of them.
What better way to enjoy a gluten free baguette than by making bruschetta with it ? The baguette was courtesy of Sweet Christine's Gluten Free Bakery, and it was nothing short of delicious. I typically have tomatoes, mozzarella, olive oil and basil on hand, so this recipe was very easy to put together.
Pizza is one of my all-time favorite foods. If you haven't noticed, I also like to try variations on the classic pizza such as Taco Pizza and Loaded Baked Potato Pizza. Since it's been beautiful out lately, we take every opportunity we can to grill out. So I thought trying to grill some variation of pizza was a good idea.
I have been
extra busy at work lately, which is in addition to all the normal craziness I manage to pack in each week. Needless to say, I have not had much time or energy to cook lately, but I still try to have dinner on the table each night, even if it only takes me ten
minutes to make. That’s where these meatball subs are perfect. I had some Udi’s hotdog buns in my freezer and a bag of Meijer Homestyle pre-made frozen meatballs and
figured I could make a quick meatball sub that still tasted amazing. These subs
took very little time to prepare and even less effort, yet they were very delicious.
There's nothing like a warm, melty, grilled cheese sandwich - cut diagonally of course. My dad used to make grilled cheese with Canadian Bacon, to which I would always crinkle my nose. Adding anything to this classic sandwich was totally against the rules in my mind. But here I am now putting a whole new twist on the sacred classic...and I have to say, it was well worth it! These delicious sandwiches taste almost like a mozzarella stick, but are way easier to make.
Pepperoni Casserole is a fun dish that tastes kind of like pizza, yet kind of like lasagna. It's a nice alternative from either of those traditional dishes, and requires very little prep time. If you want a little more flavor or crunch, you could easily add red or green peppers or some mushrooms. There are many ways to boost this recipe, so have fun.
Pepperoni Stuffed Chicken is yet another way to make chicken fun and interesting. I have been in a pizza mood lately, and this is a good way to satisfy my craving without eating pizza every night. Although I think I might be ok with that...
If you have gluten intolerance, you know just how hard it can be to find good tasting pizza crust. Most of them can be dry, crumbly, and not at all satisfying. I have tried many different crusts over the past several years, and by far, King Arthur's Gluten-Free Pizza Crust Mix is the absolute best I have ever had.
Lazy lasagna is much like glorified spaghetti, except it tastes like lasagna and it doesn't require all the fuss. Don't get me wrong, I love lasagna (my mom has an excellent lasagna roll-up recipe), but if there's an easier way to make it, I'll take it.
If you are frugal, like me, then you can appreciate a date night spent at home. Sure, we could have gone out and enjoyed the restaurant atmosphere and the $50 bill...but we opted to enjoy the summer before it ends by grilling some steaks, which were only $6, thank you.
As promised, I will be providing you with easy, delicious, and most importantly, gluten-free recipes. Pepperoni Rigatoni is one of my favorite pasta dishes and it is beyond easy to make.
This recipe was taken from Taste of Home's Ultimate Five Ingredient Recipes cookbook. I highly recommend this cookbook to anyone who doesn't have a whole lot of time to spend in the kitchen but still wants a wholesome meal. This is NOT a gluten-free cookbook, but since each recipe is only five (or less) ingredients, it's really easy to modify each to be gluten-free. I am confident this is not the only recipe you will see me post from this cookbook.
Pepperoni Rigatoni
You will need:
1 package (8 oz) rigatoni or large tube pasta (I use Hodgson Mill's GF Rice Penne)
1 Jar (28 oz) spaghetti sauce (Prego Fresh Mushroom)
1/2 to 1/3 package (1-2 oz) sliced pepperoni, halved (Hormel Original)
1-2 cups (4-8 oz) shredded Mozzarella cheese (Kraft is always my cheese pick)
Preheat oven to 350°
F
Cook pasta according to package directions (about 6 minutes for Hodgson Mill's Penne); drain. Add spaghetti sauce and toss to coat. Mix in halved pepperoni slices. Cover with cheese.
Bake for 20-25 minutes or until heated through and cheese is melted.
If you're a cheese-lover like myself, sprinkle with some parmesan (Kraft) and dig in!
