Potato Salad

I am not a fan of potato salad but a good friend of mine brought this recipe to work back in 2006 and I just had to have the recipe!  This recipe is for a dill potato salad.  I don't like sweet relish potato salad so this dill version was perfect!  My sweet friend Jennifer shared this with me and it has quickly become a family favorite.  My husband loves it and asks for it often. I also take it to family reunions a lot.

This is one of those recipes that you really have to judge the measurements by taste.  I'm going to do my best to guide you on the measurements, but I taste this one like 10 times while making it to ensure it's exactly how I want it to taste.  It's Gluten Free and needs to be chilled for about 2-3 hours after you make it!  Enjoy!

Ingredients:
5-6 whole potatoes
1/4 cup of mayo (not Miracle Whip)
3 Tbsp Mustard
1/4 cup celery - chopped finely
1/4 of a small red onion - chopped finely
4 Tbsp Dill Relish
Salt and Pepper to taste (at least 1/4 tsp of salt if not more)

Directions:
Boil the whole potatoes in a big pot with the skins on and not cubed. (I know - my mom always wonders why I do this but it makes them so much easier to peel and chop if you do it this way and it changes the consistency of your potato salad...it makes it more smooth and velvety).  After the potatoes are done boiling (the skins should be pulling back a little bit), drain them and let them cool for about 30 min.  Then you need to peel and throw the peelings away and cut the potatoes into cubes and place them in a big bowl.  Add the mayo and mustard.  Keep in mind my measurements above are a guesstimate so if you need to add more mayo you can, just make sure you don't get it too mushy.  Add the relish, red onion and celery and salt and pepper.  Stir and go back and taste it and add more of an ingredient if you think it needs some. 

I have found it tastes the best if you make it the night before and let it sit so the taste of the onions and celery really come out!

Quinoa Banana Bread

I have talked about Quinoa before on my recipe blog and how good it is for you.  Did you know that Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA)? Recent studies are providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. This unique combination of anti-inflammatory compounds in quinoa may be the key to understanding preliminary animal studies that show decreased risk of inflammation-related problems (including obesity) when animals are fed quinoa on a daily basis.  I found this chart interesting.  Here are the nutrients breakdown in uncooked Quinoa in 0.25 cups. For more Quinoa benefits - check out this link http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
manganese58.5%

tryptophan31.2%

magnesium29.6%

phosphorus28.1%

fiber20.7%

folate19.4%

copper18%

Calories (222)12%

Now - onto my recipe :)

My suggestion for this recipe is the riper the bananas, the better.  This recipe also doubles very well.  I found this recipe at livingwithout.com and they have a lot of great gluten free recipes!  Take a look at this site. I hope you enjoy it!

Ingredients:

½ cup + 2 tablespoons quinoa flour
⅓ cup quinoa flakes
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt, more to taste
2 or 3  very ripe bananas, peeled
2 large eggs
2 tablespoons honey or pure maple syrup
(add some walnuts if you would like- makes it even better!)

Directions:

1. Preheat oven to 400 degrees. Grease a 9x5-inch loaf pan.
2. Place dry ingredients in large bowl and mix together until well combined.
3. In smaller bowl, mash bananas. Mix in the eggs and honey until combined.
4. Add banana mixture to dry ingredients and beat until combined and batter has a smooth consistency.
5. Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes until done.

Baked Shrimp

Ok guys...we are going to keep this real simple tonight because I'm tired!! LOL!  I try my hardest to my my lunch the night before so I'm not rushed the next morning.  I found this recipe on Pinterest and it takes a total of 20 min.  So easy and Gluten Free!  I plan to serve these shrimp on a bed of spring mix tomorrow for lunch with a little bit of balsamic.  YUMMY!  Enjoy!

Ingredients:
1 Stick of butter
1 bad of 30 frozen shrimp
Packet of Italian Seasoning Mix (Read your ingredients to ensure no WHEAT!!)
1 lemon

Directions:
Melt the butter in a skillet.  Once the butter is melted, slice the lemon and lay on top of melted butter.  Add your shrimp on top of the lemons.  Sprinkle the Italian Seasoning on top.  Stir and then place in a 9X13 Pyrex dish  uncovered at 350 for 15 min.  Then you are ready to eat!

Easy Peezy!!

Slow Cooker BBQ Ribs

I found this recipe on Pinterest for slow cooker BBQ ribs.  I have never cooked Ribs before.  My dad did all the time growing up but I have never ventured it.  I figured a slow cooker rib recipe might be right up my ally!!! I made beef ribs because my hubby wont eat pork, but I would recommend pork if you like pork ribs.  Baby back are my favorite.  But I made St. Louis style beef ribs and they were excellent!  Super easy too - low maintenance.  I worked from home Monday and these babies cooked all day while I worked.  5 o'clock came and dinner was ready and tasted marvelous! 

These are Gluten Free.  Make sure to read your labels on your BBQ sauce to ensure no wheat.  Sauces that contain Carmel coloring sometimes contain Gluten.  There is a BBQ sauce out there that I recommend that is 100% Gluten Free.  It's called Sweet Baby Ray's.  Yummy sauce but check this site for a list of their different sauces and ingredients: http://www.sweetbabyrays.com/Nutrition.aspx

Enjoy these ribs - these are excellent for a summer meal :)

Ingredients:
1.5 tbsp sweet paprika
2 tbsp light brown sugar
1/8 tsp cayenne pepper (optional)
Salt and Pepper to taste
2lbs ribs (you can do beef or baby backs) - leave the membranes on the ribs to help hold them together
2 cups BBQ sauce

Directions:
In a small bowl, mix together paprika, brown sugar, cayenne and salt and pepper.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour BBQ sauce over the ribs.  Cover and cook for 6-8 hrs on low (7 hours worked perfect for me).

After the ribs are done, you will need to brush them with fresh BBQ sauce and broil them in the oven to crisp them up a bit. Make sure the bones side is up.  Broil them for about 5 min on each side brushing fresh BBQ sauce on them at each turn.  Be careful when you turn them because they are super tender and will fall off the bone.  It's ok that they fall off the bone - they are still yummy.

You are then ready to chow down!  I made potato salad, baked beans and broccoli with mine!  Enjoy :)