Category Archives: Gluten Free

Kale and Red Pepper Fried Rice

Jasmine rice is fried in toasted sesame seed oil along with freshly chopped onion, kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Technology makes me want to throw things against the wall.

One might think that since I am a blogger, I get it. One would be wrong. One would be super duper wrong.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

On Tuesday and well into Wednesday my site crashed. Like big time. If you’re a regular reader (I hope you are!) you probably noticed, and just in case you were planning on making one of my recipes for dinner on Tuesday and I ruined it I am so super sorry! I didn’t mean to, I swear!

Somewhere up in the clouds Maebells just got lost for a while. Luckily, it is back up and running now. But it did make me realize how very much I do enjoy this little virtual friendship we have here. I like you guys, like a whole lot, so it kind of threw me off my game to suddenly not be able to share things with you. Super fabulous things like this crazy easy Kale and Red Pepper Fried Rice!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Last weekend I wanted something for lunch that was healthy and filling but I wasn’t feeling a salad. Fried rice totally fit the bill (when does fried rice not fit the bill?!) instead of going the normal peas and carrots route I opted for freshly sliced kale and little red sweet peppers. The result was a totally fantastic grown up version of fried rice.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

This is a great vegetarian meal by itself, or you could throw in shrimp or chicken for a tasty change up. Then of course, if you want to go all out you can make it with this Kung Pao Chicken for the ultimate Asian inspired feast!

Kale and Red Pepper Fried Rice
Recipe type: Main Dish, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Jasmine rice is fried in toasted sesame seed oil along with freshly chopped kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!
Ingredients
  • 2 cups cooked jasmine rice (very dry, works best if it is a couple days old)
  • 2 cloves of garlic, minced
  • 2½ tablespoons sesame oil
  • 2½ cups chopped kale
  • 1 small onion, chopped
  • ¼ cup sweet red pepper or bell pepper, chopped
  • 1 egg
  • ⅛ cup reduced sodium soy sauce
Instructions
  1. Heat a large skillet or wok to medium high heat.
  2. Heat 2 tablespoons of oil in skillet and add minced garlic. Stir garlic approximately 30 seconds or until fragrant.
  3. Add rice to skillet and do not stir, let it cook approximately 1-2 minutes until it begins to lightly brown.
  4. Stir rice, add red pepper and onion, let it cook another minute. Rice should be lightly browned at this point.
  5. Add kale, stirring as you go, kale will shrink up a lot as it cooks, about 30 seconds.
  6. Push rice to one side of the skillet and add the last ½ tablespoon of oil to skillet. Crack egg directly into skillet and scramble it.
  7. Mix egg into fried rice and add soy sauce.

 

Pina Colada Soft Serve

It is hot.
Like hot hot hot.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

Sunday afternoon I went to run a few errands and ended up cutting the day short because it was totally miserable outside. Make up was melting right off my face, and my car felt like it was a million degrees every time I turned it on. No thank you. I would rather do all my shopping online than deal with a heat index of 104!
I walked right into the house ready to make a smoothie but ended up making this Pina Colada Soft Serve by mistake.
Talk about a happy accident.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This has the perfect soft serve consistency and it was loaded with pineapple and coconut flavor. Just the refreshing mid afternoon pick me up I needed! I topped the soft serve with toasted coconut which added a whole lot of flavor and a little bit of crunch.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This makes the perfect snack size for two people or one super hungry person who needs to cool off! (um, yeah I ate both bowls)

What are you waiting for? You’re only five ingredients and 30 seconds away from tropical bliss!

5.0 from 1 reviews
Pina Colada Soft Serve
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen cool whip (I used fat free)
  • ½ cup milk
  • 2 tablespoons coconut
  • 2 teaspoons honey
  • ½ teaspoon coconut extract (optional)
Instructions
  1. Place all ingredients in blender and blend for 20-30 seconds. You may enjoy it immediately or put it back in freezer to firm up to a harder ice cream consistency.
  2. If you wish to add toasted coconut just set your broiler to low and sprinkle about ⅛-1/4 cup of shredded coconut on a baking sheet. Let it set under the broiler for 30 seconds-1 minute or until lightly toasted. Watch closely! Let it cool before adding to soft serve

 

 

 

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa

Slow Cooker Habanero Beef Tostadas with Mango Salsa...a super EASY meal your whole family will love! #glutenfree #slowcooker www.maebells.com

Last week my youngest sister came to visit. She asked me what I was making for dinner one night and I said with total excitement “I am trying something new! I’m going to make some shredded beef for tostadas with mango salsa!” She looked at me and nodded her head…”oh, okay….yum” Bless her. She had no faith.

Later, Mr. Maebell asked me the same question and I gave him the same response. He stared for a moment considering how to answer and finally said “thats…great” Bless him. He had no faith either.

Whatever. I had faith.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

It all started with a little habanero mango sauce. I added lime juice, brown sugar, garlic, cilantro, habanero peppers and mango in a little sauce pan and brought it to a nice simmer. (If you have never cooked with habanero peppers before watch this video you never even have to touch them! No habanero hands!) I basically just picked a bunch of random ingredients that I thought might go well together, let it simmer and then threw it in the blender.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...finally a good reason to bring out your slow cooker! #glutenfree www.maebells.com

I poured the habanero mango sauce in the crock pot with the roast and a bottle of beer and let it cook on low all day long. I came home, fried up some tortillas and made a quick mango salsa for a really delicious dinner.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

My sister and Mr. Maebell went back for seconds. They were both plesently surprised. The roast isn’t spicy at all, it just has this great smokey sweet flavor from the habanero mango sauce and the mango salsa has a nice zip from the cilantro and lime. They complimented the crunchy, salty tortillas perfectly!

5.0 from 3 reviews
Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa
Recipe type: Main Dish, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • For the Habanero Beef
  • 1 roast (mine was 2.5 pounds)
  • 2 habanero peppers, sliced and seeds removed**
  • ½ cup lime juice
  • ½ cup brown sugar
  • ½ cup chopped mango (I used frozen mango)
  • 3 cloves of garlic
  • ¼ cup of cilantro
  • 1 tablespoon Worcestershire sauce
  • 1 bottle beer (Red bridge is gluten free)
  • For the Mango Salsa
  • 1 mango, diced
  • 1 tomato, diced
  • 1 jalapeno, seeded and chopped
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped green onion
  • 1 lime, juiced
  • For the Tostadas
  • Corn tortillas
  • Oil for frying
Instructions
  1. To make the meat:
  2. In a small sauce pan bring the chopped habanero peppers, lime juice, brown sugar, mango, garlic cilantro, and Worcestershire sauce to a slight simmer.
  3. Let it simmer for 15 minutes to let the flavors meld.
  4. Carefully pour into a blender and blend until mixture is smooth.
  5. Spray the inside of a large crock pot with cooking spray. Place the roast fat side down, pour habanero mango sauce over the roast. Pour in the bottle of beer.
  6. Cover and let it cook on low for 8 hours.
  7. Shred the roast, and discard any fat and the liquid.
  8. To make the salsa:
  9. Combine all of the salsa ingredients with the lime juice and toss gently.
  10. To make the tostadas
  11. Pour just enough canola oil into a small skillet to cover the bottom. Heat the skillet to medium heat. Carefully place a corn tortilla in the oil and let cook 1-2 minutes until crisp and golden. Turn tostada and let it cook on the other side another 1-2 minutes. Remove from oil and pay on wire rack or paper towel. Sprinkle with salt if you wish.
  12. To assemble.
  13. Place shredded beef onto of tostada top with mango salsa!
  14. **BE CAREFUL! Do not touch your face or eyes. If you are not sure how to cut habanero peppers without touching them watch the video in the link above.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa www.maebells.com

 

 

Andouille Sausage and Red Beans over Rice

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

Why didn’t I name this something obvious like Red Beans and Rice? Because I am not entirely sure this is authentic Red Beans and Rice. I once read comments on another blog where the readers got into a fierce debate about what is used in authentic cajun food, so in order to avoid that I will make no claims to know traditional cajun food! :) I just made it up and we really like it, and I happen to think you will like it too!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While this may not be authentic, it is pretty darn good! Spicy Andouille sausage is cooked until slightly crisp, and paired with sauteed onions in a fiery tomato sauce. This is all served up over rice for an easy weeknight meal!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While some of you may not be as ready for fall as I am I think this is a nice dish to slowly transition to the warm, comforting flavors of Autumn. As you can imagine this is pretty easy to throw together, it just uses some basic pantry staples you may already have lying around. I paired this with these Cheddar and Summer Squash Cornmeal Muffins that I shared earlier this week. It was awesome. A really really great flavor combonation!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

5.0 from 1 reviews
Andouille Sausage and Red Beans over Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 link Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 can red beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can of rotel
  • 1 can of stewed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • 2 cups chicken broth
  • 2 bay leaves (optional)
  • 1 cup jasmine rice
  • 2 cups water or chicken broth
Instructions
  1. Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
  2. Cook sausage for 2-3 minutes until browned.
  3. Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
  4. Add drained and rinsed beans, undrained rotel and tomatoes.
  5. Add spices, broth and bay leaves (if using)
  6. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  7. In a small sauce pan bring broth or water to boil, add rice, reduce heat to low and cover. Let simmer for 15 minutes until liquid is absorbed.
  8. Serve the red bean mixture over rice
  9. (Alternatively, you can put this in the crock pot and let simmer on low all day)

 

Homemade Hash Browns

Hash Browns…love them or hate them?

Homemade Hash Browns, perfectly crispy hash browns from scratch!
Personally, I am totally in love with them. A real breakfast just isn’t complete without crispy, salty, piping hot fried potatoes!

It is so simple to make your own fresh from scratch hashbrowns, it only requires a couple things, potatoes, oil, salt and pepper. But they taste a million times better than the frozen hashbrowns at the store.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

You simply shred your potatoes, and squeeze out as much water as you can. This is really important, if the potatoes are full of moisture they will never get nice and crispy. In my opinion red potatoes work best, but any kind will do.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

Heat your skillet to medium heat, pour in a little oil and then place your shredded potatoes evenly in the skillet. Here is the super important part. Don’t touch them! I am so impatient I just have to walk away. If you stir them around the potatoes will just absorb the oil without getting golden and crisp.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

Now after 5-7 minutes take a peak. See how they are nice and brown? Time to flip! If you have a big spatula and can flip it go for it! But I normally grab a plate and place it on top of the skillet and VERY CAREFULLY using potholders I flip the hasbrowns onto the plate. Then I add a little more oil to the skillet and scoot the uncooked side off onto the skillet. Sprinkle the hasbrowns with salt and pepper. When both sides are crisp slide it onto a plate.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

Look at that! Beautiful! This particular morning I topped them with scrambled eggs, cheese, and bacon. They are also great topped with a sunny side up egg, but you can eat them plain if you wish.

Homemade Hash Browns, perfectly crispy hash browns from scratch!

There you have it! A big beautiful plate of breakfast food!

Homemade Hash Browns
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 red potatoes, shredded (about one cup)
  • 2 tablespoons oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Shred the potatoes and squeeze out as much moisture as possible. I normally squeeze the water out and then lay them in a dish towel to be sure they are totally dry.
  2. Heat a large skillet to medium heat add one tablespoon of oil . Add the potatoes to the skillet evenly. Let them cook for 5-7 minutes or until they are golden and crisp.
  3. Carefully flip the hash browns. Add the additional one tablespoon of oil if you think you need it.
  4. Sprinkle potatoes with salt and pepper.
  5. Let cook approximately 5 more minutes until each side is golden.

 

 

Cheddar and Summer Squash Cornmeal Muffins

Cheddar and Summer Squash Cornmeal Muffins

If you have been reading long you know I like to hide as many fruits or vegetables in my recipes as possible. I will eagerly shove some sort of baked good Mr. Maebell’s way and ask with unmasked anticipation “So what do you think?!” when he gives me some sort of approval I blurt out “Guess what’s in it?!” Then he looks at me fearfully until I answer.

This time was no different. When Mr. Maebell got home from work I shoved one of these beauties in his mouth before he even said hello. As he was still chewing his eyes got big and I got a thumbs up. “There are THREE WHOLE SQUASH in there!” I yelled.

Cheddar and Summer Squash Cornmeal Muffins...totally delicious! www.maebells.com

He was way less excited about that then I was.

Three whole squash! I thought that was pretty impressive. Of course, the vegetables are balanced out with some cheese and butter. Magical things happen when cheese and butter are involved, right? :) These are seriously easy and seriously good. It just tastes like good ole comfort food! And a huge plus is that they come together very quickly!

Cheddar and Summer Squash Cornmeal Muffins

Add these to your menu for next week, you won’t be sorry!

5.0 from 1 reviews
Cheddar and Summer Squash Cornmeal Muffins
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup corn meal
  • ½ cup AP flour (I used GF Bisquick)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup packed shredded squash (three small/medium squash)
  • ½ cup shredded cheddar cheese
  • 1 egg, beaten
  • 3 tablespoons butter, melted
  • ¼ cup sour cream
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 400
  2. Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
  3. Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
  4. Lightly spray a 12 count muffin tin with cooking spray. Scoop batter into muffin tin, filling ¾ full. (I used an ice cream scoop)
  5. Bake 12-15 minutes until they are lightly brown and set.

 

Mango Moscato Smoothie

Are you melting yet?

I am.

Mango Moscato Smoothie

I have said it before and I will say it again. Summer is just not for me. I try really hard to enjoy the best of what each season has to offer, and while I do love the produce summer brings, I would gladly trade these perfect tomatoes for 70 degrees and sunny.

I am so over summer that I just ordered a bunch of fall clothes. Scarves, sweaters, cardigans, leggings, the works. Of course I can’t wear any of it yet, unless I want to suffocate, but in my mind the leaves are already changing and pumpkin is on the horizon.

Mango Mascato Smoothie AKA the best thing that has happened all summer long! Two ingredients!
Since it appears summer is showing no signs of slowing down I am bringing you the best invention ever. A Mango Moscato Smoothie. AKA the best thing that has happened all summer long. Just two ingredients here, frozen mango and moscato wine. Give it a go in the blender and suddenly your day just got a little better!

So here’s to Thursday, but wishing it was Friday! Cheers!

Mango Mascato Smoothie AKA the best thing that has happened all summer long! Only two ingredients!

5.0 from 1 reviews
Mango Mascato Smoothie
Recipe type: Drink
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • ¾ cup chopped frozen mango
  • ½ cup moscato wine
Instructions
  1. Place all ingredients in the blender and blend for 20 seconds or until smooth.
  2. Enjoy!