Speedy Chicken Pasta

When I need a quick meal that I know the boys will eat this chicken pasta is on that go-to list. Not only does it go together quickly but I feel much better serving this over take-out. I use a jarred sauce, if I don't have any homemade marinara in the freezer, and then add fresh herbs and flaxseed meal to give it a boost.

Speedy Chicken Pasta

2 tablespoons olive oil

2 chicken breast, cut into bite-sized pieces

1 small onion, chopped

3 garlic cloves, minced

1 jar pasta sauce - I like Classico Sweet Basil

8 ounce can tomato sauce

1/4 cup fresh oregano, chopped

1/4 cup fresh basil, chopped

2 tablespoons flaxseed meal

salt & fresh ground black pepper

optional: crushed red pepper

Mrs. Leeper's corn spaghetti, cooked al dente

Parmesan cheese

Heat olive oil in a large pan and add onions, garlic and chicken. Cook until onions are translucent and chicken is cooked through. Add sauces, basil, oregano, flaxseed meal, basil and oregano. Salt and pepper to taste. Simmer 5-10 minutes.

Add cooked pasta and serve topped with grated parmesan cheese.

Cinnamon Puffs

Cinnamon puffs/muffins are the most requested item at our house (The kids know they have a better chance of getting these over cinnamon rolls). I think the boys would eat them every day for breakfast if I would make them. It is now one of those recipes I could almost make in my sleep and know it is a memory of childhood that Noah and Joshua will carry with them forever.

They are always a crowd pleaser if you need to provide a breakfast item and couldn't be cuter when made with the mini muffin pan. At home they are often requested "big" which is fine with me since that means they are less time consuming to make. Either way these puffs/muffins will be devoured and leave you hearing cries of dismay when there are none leftover for breakfast the next day.

Cinnamon Puffs

1/3 cup shortening

1/2 cup sugar

1 egg

1 1/2 cup Brown Rice Flour Mix*

1 1/2 teaspoon baking powder

1/2 teaspoon xanthan gum

1 rounded teaspoon egg replacer

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup milk

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup unsalted butter, melted

Heat oven to 350º. Spray mini muffin pan or 9 regular muffin cups with cooking spray. In large bowl mix together shortening, 1/2 cup sugar and egg. In separate bowl mix together flour, baking powder, xanthan gum, egg replacer, salt, and nutmeg. Stir flour mix into large bowl, alternating with milk. Fill muffin cups about two thirds full. Bake until golden brown, 18-20 minutes mini muffins or 22-25 minutes for regular muffins. Mix 1/2 cup sugar and cinnamon in a bowl. Immediately after baking, roll puffs in melted butter, then in cinnamon & sugar mixture. Serve with a large glass of milk!

**Rebecca Reilly Brown Rice Flour Mix**

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Store in airtight container in the refrigerator.

Ice Cream Sandwiches

I come from a family that enjoys ice cream. I mean REALLY enjoys ice cream. We make homemade ice cream, we created a Father's day video that included my dad's love of Dairy Queen ice cream, and I believe strawberries and ice cream were served at every summer family gathering my Grandma and Grandpa ever had. It should come as no surprise then that I was elated to discover these ice cream molds by Tovolo on Amazon. Making ice cream sandwiches could not be simpler with molds that cut out your cookie shape and squish your cookie and ice cream together into a perfect little sandwich. The trick to the perfect sandwich is rolling your cookie dough thin enough. If it's too thick you end up with a sandwich that's too wide to bite. This summer I made a double batch for Noah's pool party using the chocolate chip cookie recipe in Rebecca Reilly's Gluten-Free Baking cookbook. They were fabulous. Make some for your family before the last heat wave of summer ends.

Chocolate Chip Cookie Dough

2 1/4 cups Brown Rice Flour Mix*

1 teaspoon baking soda

1/4 teaspoon xanthan gum

1/8 teaspoon salt

2 sticks unsalted butter, at room temperature

3/4 cup packed brown sugar

1/4 cup sugar

1 egg

2 teaspoons vanilla

2 cups chocolate chips

1 cup walnuts, chopped

Cream the butter until white. Add brown sugar and granulated sugar and beat 5 minutes. Add the egg and vanilla and continue mixing. Whisk together dry ingredients and slowly add to wet. Stir in the chocolate chips and walnuts. Refrigerate at least one hour before baking.

Preheat oven to 350º and line baking sheet with parchment paper. Place half of cookie dough on parchment paper and cover with plastic wrap. With rolling pin, flatten into rectangle shape as thin as possible. Remove plastic wrap and bake for 15 minutes. Let cool 2-3 minutes then use molds to cut out cookie shapes. Repeat with other half of cookie dough. Cool cookies completely before using molds to build ice cream sandwich. Optional: press ice cream edges with mini chocolate chips. Wrap sandwiches individually in plastic wrap and freeze at least 2 hours before serving.

*Rebecca Reilly Brown Rice Flour Mix*

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca starch

Store in airtight container in the refrigerator.

Lime Pie

Another taste of summer. Everyone loves this pie and I love how quickly it can be put together. It's the perfect dessert on a hot day.

Lime Pie

1 can (14 oz.) sweetened condensed milk

1/2 cup freshly squeezed lime juice (about 4 limes)

1 tablespoon lime zest

1 cup frozen whipped topping plus more to top, thawed

1 baked pie crust or graham cracker crust, cooled

Beat milk and lime juice in a large bowl until smooth. Add lime zest. Fold in 1 cup whipped topping and spoon mixture into pie crust. Spread whipped topping over the pie filling and grate a little lime zest over the whipped topping. Refrigerate for about two hours or until set.

9 inch Pie Crust

1 cup Domata Flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

3 tablespoons cold water

Mix Domata flour and salt together. Cut in shortening until pieces are the size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Roll out between two pieces of plastic wrap then line pie plate. Crimp edges, prick bottom and sides with fork and bake at 475º for 8 to 10 minutes. Cool completely before filling.

Graham Cracker Crust

1 box S'moreables by Kinnikinnick, or 1 1/2 cups of favorite GF graham cracker

1/4 cup powdered sugar

6 tablespoons unsalted butter, melted

Preheat oven to 350º. Mix S'moreables in food processor until finely ground. Add powdered sugar and butter and pulse until well blended. Pat into pie pan and bake for 10 to 12 minutes. Cool completely before filling.

What's For Dinner Wednesday: Shrimp & Asparagus Risotto

We love risotto. This risotto is a treat when asparagus first arrives in late spring and is still lovely throughout summer. Give it a try before all the asparagus is gone.

Shrimp and Asparagus Risotto

5 cups chicken broth, simmering

1/2 cup dry white wine or broth

3 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup finely minced onion

1 1/2 cups Arborio rice

1/2 lb. fresh asparagus, cut into 1-inch pieces, tips reserved separately

1/2 lb. cooked shrimp

1/4 cup grated Parmesan cheese

Heat the 2 tablespoons of butter and the olive oil in a heavy pot over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown. Add the rice ; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed.

Add the asparagus, reserving the tips, and begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving 1/4 cup to add at the end. Add the shrimp and asparagus tips after the rice has been cooking for 10 to 12 minutes and continue to add the broth, 1/2 cup at a time. Stir frequently to prevent sticking.

After approximately 18 minutes, when the rice is tender but still firm, reserved broth. Turn off the heat an immediately add the remaining butter and Parmesan and stir vigorously to combine with the rice. Serve immediately.

* Adapted from an Asparagus recipe in Risotto by Judith Barrett and Norma Wasserman

What Can I Eat That's Gluten Free? is hosted by Linda at the Gluten-Free Homemaker.