I haven’t posted a gluten-free recipe in a while, but rest assured, I am still gluten-free. (I was waiting on those beauuutiful counters to get installed!) So. Let’s talk about this. And, since you didn’t ask, I’ll give you a most delicious appetizer recipe ever in the history of ever. Mmkay?
First, I’m still– most definitely– gluten free. I’ve tried a couple of times (just to test myself) to eat some gluten. And it was a big major epic fail each time. When I say “big major epic fail”, I mean… I can’t breathe out of my nose (it swells up), my stomach cramps up, my arthritis decides that it would like to make my legs miserable, or I feel like I have negative amounts of energy. Which is sads sometimes. If I go to a baseball game, no beer. Just wine. WHO DRINKS WINE AT A BASEBALL GAME?!?(AND WHO LETS GIRLS PLAY BASEBALL??!)
We’ve found a good number of places in the area (Hampton Roads, VA) that have gluten-free offerings. And! There’s even a restaurant that makes everything gluten free except specifically marked items. HOW GREAT IS THAT? (The restaurant’s name is Still.)
Mind you, I do not have ceilac’s disease. So when I say gluten-free, I am gluten intolerant… if something I eat happens to touch a glutenous item, I’ll still be okay. So when we go out to eat, I’d be okay to eat something without gluten, that may not necessarily be gluten free. Now. What we typically eat when we go out:
- A good mexican dish will do just fine. EVERY NIGHT OF THE WEEK.
- Chipotle is gf! (As long as you get the burrito bowl and not the burrito.)
- Sushi is fine, but as long as you use the specific GF Soy Sauce. Which typically means that Chinese (or Koren/ Japanese, etc.) food made with Soy Sauce is not okay for me (unless specifically marked).
- My most favorite pizza in town is from Shorebreak.
- Our all-time favorite that’s super-close to our house is SALT. We know one of the chefs. (That feels like name-dropping, and it’s feels AWESOME.)
But, in all honesty, the Big Green Egg has proved to be a great investment for us, and J loves cooking on it. A lot of our dishes are (naturally) gluten free.
And then there are some that I make specifically gluten free, with specific gluten-free ingredients. Like these appetizer bites. Go ahead. Enjoy.
Spinach Artichoke Appetizer Bites. (modified from Pillsbury’s GF Spinach Bites here.)
First thing’s first: Ingredients.
- 1 container Pillsbury® Gluten Free refrigerated pie and pastry dough (you’re going to use the whole daggum thing)
- 2 eggs
- 1 TBSP melted butter + 1/2 C milk (This is a substitute for half and half)
- 1/3 C grated Parmesan cheese (or more, if you like cheese. You could also add a sprinkle of mozzarella cheese in this mix)
- 1/2 Can of Artichokes (Chopped)
- 1 bag frozen chopped spinach, thawed, squeezed (the squeezing part gets a little gross)
- 1/2 TBSP chopped chives (you don’t need this… I just added them because I had them)
- 1 Clove minced garlic (if you like that sort of thing)
- 1/2 TSP Salt (or if you forego the actual clove of garlic, you could use garlic salt here)
- 1/4 teaspoon pepper
Heat oven to 425°F.
The dough comes out of the tub a little wonky- you’ll need to knead it (ha!) until it’s not crumbly any more, and then divide it in regular-size muffin tins (no spray is necessary!). Then moosh the dough to conform to the muffin cups. Linking up with: Twirl & Take a Bow (House on the Way), Upcycled Treasures
Mix your wet ingredients together: beat the eggs, stir in milk mixture. Then stir in the spices and then fold in remaining ingredients.
Spoon the mixture into the cups evenly.
Bake 16 to 18 minutes– the cups will turn a nice golden brown when they’re done. You’re going to watch them like a hawk after 16 minutes. They can go from perfect to nasty in about 30 seconds.
Linking up to Remodelaholic today.