I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Thursday, June 27, 2013

Fresh Coleslaw ... The perfect side for summer BBQ



4 Cups Raw Green Cabbage Julienned 
2 Raw Carrots Shredded
3/4 Cup Mayonnaise
1.5 Tbsp. Apple Cider
1/2 Tsp. Salt
1/4 Tsp. Black Pepper
1/4 Tsp. Celery Seed


Combine Julienned Cabbage and Shredded Carrots. Rinse and set aside to dry. Combine Mayonnaise, Apple Cider Vinegar, salt, black pepper and celery seed. Whisk to incorporate ingredients. Pour dressing over slaw mixture, stir to coat evenly. Place Coleslaw in refrigerator for 
2 - 3 hours before serving. Prior to serving, taste and adjust seasoning to your liking, if necessary.


Any type of Cabbage may be used alone or in combination with one another. You can also add other vegetables such as bell peppers, Jicama, or Turnips. 


Pork Chops and Vegetables en papillote on the grill...

Pork Chops and Veggies en Papillote


4 Boneless Pork Loin Chops cut approximately 1 inch thick
8 Baby Bell Peppers
8 New Potatoes (purple and white) sliced thin
1 Small Yellow Onion Sliced thin
4 Campari Tomatoes cut in half
1/4 Tsp. Fine Sea Salt or Kosher Salt
1/4 Tsp. Fresh Ground Black Pepper
1/4 Tsp.Granulated Garlic
1/4 Tsp. Paprika
1 sprig of  Fresh Rosemary
1Tbsp. Extra Virgin Olive Oil


Pre-heat grill to 350 - 400 degrees. Mix the salt, pepper, granulated garlic and Paprika together.
Cut two large pieces of aluminum foil. On one sheet of foil, lay the Pork Chops in single layer. Sprinkle the chops liberally with the seasoning reserving some for the vegetables. Lay the Vegetables over the chops and sprinkle with the balance of seasoning mixture. Drizzle the olive oil over the top of the vegetables and place the sprig of Rosemary on top. Place the second sheet of aluminum foil over the top and seal the edges of the two sheets by folding them twice all the way around. This will form a rectangular cooking packet. Place packet on grill and cook for 8 to 10 minutes on each side.  Use care in turning them to avoid tearing the foil. (I use a large spatula and wear a grill mitt to turn them.) After removing packet from grill allow it to rest for a few minutes. Be careful opening the aluminum packet as hot steam will release from it.  Discard the Rosemary and serve.

Serves 4


If you are cooking for more than 4 people, make multiple packets. Otherwise, the packets will be too large to handle effectively.



Sunday, June 23, 2013

A nice light pasta dish for summer. . .

Ziti Aioli With Zuccini and Tomatoes


1 lb. Ziti Pasta (Gluten Free)
2 Small Zucchini Rinsed and Cut into half-moon shape (Skin on)
1 Can (14.5 oz.) Diced Tomatoes
1/4 Cup Extra Virgin Olive Oil
1 Garlic Clove minced
1 Shallot Finely Diced
2 Tbspn. Fresh Parsley minced
2 Tbspn. Fresh Basil minced
1 Tbspn. Fresh Oregano Mince
1/4 Tspn. Dried Red Pepper Flakes
1/2 Tspn. Sea Salt
1/2 Tspn. Fresh Ground Black Pepper
Freshly grated Parmigiano-Reggiano


Cook pasta per package directions.  While waiting for the water to come to a boil, heat the extra virgin olive oil over medium high flame in a large saucier or heavy skillet. When oil is hot, add Zucchini.  Cook for 3 minutes.  Add diced Shallot and stir.  Cook for 1 minute.  Add minced Garlic, stir and cook for 1 minute.  Add Salt, Pepper and Red Pepper Flakes.  Cook for 2 minutes.  Add Diced Tomatoes, stir and cook for 5 Minutes at a low boil.  Reduce heat to simmer.  Add Minced Parsley, Basil and Oregano.  Taste test and adjust seasonings to your liking, if necessary. Stir and cover pan.  Cook for 10 Minutes.  When pasta is done al dente, strain and add to sauce.  Stir and allow to simmer with sauce uncovered for 1 minute.  Serve with freshly grated Parmigiano-Reggiano over the top.
Serves 4

Friday, June 21, 2013

Steak on a Grill Stone.

Spice Rubbed Ribeye Steaks on a Grill Stone


2 Ribeye Steaks
2 Sprigs Fresh Rosemary
1/2 Tsp. Kosher Salt
1/2 Tsp. Fresh Groung Black Pepper
1 Tsp. Smoked Paprika
1/4 Tsp. Granulated Garlic
1/8 Tsp. Ground Cumin
1/4 Tsp. Dry Mustard
2 Tspn. Extra Virgin Olive Oil
1 Large Lemon cut into 4 thick rounds


Heat your stone on Grill at 500 degrees for approximately 30 minutes.  While stone is heating, mix all dry ingredients, except Rosemary Sprigs. Drizzle the olive oil on each side of steaks and rub the oil into the steak so that each side is evenly coated. Sprinkle dry rub over each side of steak, massaging it into the steak before moving to the next side.  Set aside steaks for 30 minutes at room temperature.  When stone reaches temperature, place the steaks on it with a Rosemary Sprig on each and the lemon rounds scattered.  As the lemon rounds turn golden use the tongs to sprinkle the juice on the steaks. Turn each steak half way through the cooking process. For 3/4 inch Ribeyes, 7 -9 minutes total cooking time for medium.

Thursday, June 20, 2013

Summer is BBQ time!

Homemade Baked Beans

This is definitely not your mom's baked beans. Although not a quick and easy recipe, it is so worth the time and effort. The complexity of taste developed in the cooking process makes it worth the wait!


2 Cups Dried Great Northern Beans
1 Cup Diced Pancetta
1 Medium Yellow Onion Diced
3 Garlic Cloves Minced
2 Sweet Banana Peppers Diced
1 Serrano Pepper seeds and ribs removed and finely diced
1/3 Cup Brown Sugar
1/2 Tsp Red Pepper Flakes
1 Tsp Cumin
1 Tsp Dry Mustard
1 Tsp Spanish Hot Paprika
2 Tsp Spanish Smoked Paprika
3 Tbspn Chili Powder
1 Tbspn Dried Onion
1 Tbspn Salt
1 Tbspn Black Pepper
3 Tbspn Vegetable Oil
1 Cup Stewed Tomatoes
1/3 Cup Balsamic Vinegar
1/3 Cup Ketchup
1 Cup Chicken Stock
1 Cup Water

Heat vegetable oil over medium high flame and then add Diced Pancetta until edges start to crisp.  Add diced onion, diced Banana Peppers and Seranno Peppers. Cook until vegetables start to sweat. Add minced garlic and cook for an additional minute. Add beans and stir well to coat.  Let cook, stirring frequently, for two to three minutes. Add ketchup, stir to coat and let cook for one minute. Add Balsamic Vinegar, stir and let cook for 1 minute. Add stewed tomatoes, stir and cook for two minutes. Add all spices and dried onion and stir to incorporate thoroughly. Cook for one minute stirring frequently. Add Chicken Stock and water. Stir to incorporate and allow it to come to a boil. Cook at a rolling boil for two minutes, stirring frequently.  
Reduce heat to a simmer and cover pan. Allow the beans to cook at a simmer for two hours. After two hours, taste beans and adjust seasonings, if necessary. Beans should be tender, but slightly al dente. (If not, allow to simmer longer.) Uncover pot and increase heat to bring mixture to a rolling boil.  Stir every 10 minutes or so and allow the mixture to contine to boil until liquid has reduced and thickened to the consistency of a syrup. As the liquid becomes more reduced you will need to stir more frequently. This reduction phase should take approximately thirty minutes. Transfer beans to a 
Casserole and bake uncovered at 400 degrees for 15 minutes. 

Serves 8 to 10 people.

Fennel and Arugula Citrus Salad

A refreshing Summer Salad

Since Summer is squarely upon us, it is time to add some light fare to the blog.  This refreshing salad with its peppery and sweet overtones is delicious by itself as a light meal or as a side to grilled steaks or poultry.  I hope you enjoy it.

Ingredients (Salad):

1 Cup fresh Arugula cleaned and lightly chopped
1 Cup of thinly sliced and cleaned fresh Fennel
1 Roma Tomato cleaned and chopped
1 Tbspn. finely chopped Red Onion (optional)
1/2 large Orange removed from skin and sectioned 

Ingredients (Dressing):

1/4 Tspn. Fine Sea Salt
1/4 Tspn. Freshly Ground White Pepper
A pinch of Allspice
A pinch of Ginger
1 Whole Clove
1 Tspn. minced fresh Shallot
1 Tspn. fresh Orange Rind
1/4 Cup Extra Virgin Olive Oil
1 Tbspn. Agave Nectar (Honey may be substituted)
1 Tbspn. Fresh Squeezed Orange Juice


Make the dressing at least 2 hours prior to serving to marry the flavors.  Place extra virgin olive oil in a measuring cup and slowly add Agave Nectar (or honey) to the oil whisking constantly.  Add orange juice and whisk again.  Add Shallots, spices and orange zest and whisk thoroughly.  Add the whole clove and cover with plastic wrap.  Place in refrigerator until salad is ready to serve.  At time of serving, assemble salad ingredients in serving bowl.  Remove dressing from refrigerator, remove clove and whisk to incorporate all ingredients.  Drizzle over salad and serve immediately.

A Change to My Recommended Products

Although I still find Bob's Red Mill Gluten Free All Purpose Baking Flour to be a fine product.  In the last year I have changed my flour of choice to King Arthur Gluten Free Flour.  It works fabulous in all of my recipes.  It leaves no after taste and, according to friends and family, they would never know the recipes had a gluten free flour in them at all!  I am recommending that you substitute King Arthur Gluten Free Flour in the place of Bob's Red Mill Gluten Free Flour in each of the recipes on this blog.

Hello All!

I'm sorry that I have been gone from the blog for awhile.  However, as you know, I have been working on my first cookbook.  It has been taking far longer than I expected due to health problems associated with my Lupus.  However, I am back and ready to start posting some delicious recipes.  Enjoy!

Roasted Zucchini and Cherry Tomatoes

A nice light summer side dish


2 Medium to Large Zucchini
2 Cups Cherry Tomatoes
2 Tbspn. Finely chopped fresh basil
1 Tspn. Salt
1 Tspn. Black Pepper
2 Tbspn. Extra Virgin Olive Oil


Pre-heat oven to 400 degrees.  Clean Zucchini and Cherry Tomatoes.  Slice the zucchini lengthwise and then into half moon slices approximately 1 inch thick.  Lay out the Zucchini and Cherry Tomatoes on a baking sheet.  Sprinkle the vegetables with the Extra Virgin Olive Oil, 1 Tbspn. of the fresh finely chopped basil, the salt and pepper.  Use your hands to gently mix the vegetables so that they are well coated with the seasoning mixture.  Bake for 20 - 30 minutes, turning the vegetables half way through, until the Zucchini is lightly golden brown and the cherry tomatoes are slightly bursting.  Transfer to a serving plate and sprinkle the vegetables with the remaining 1 Tbspn. of finely chopped fresh basil.



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