CAPRESE SALAD- THE PERFECT SALAD FOR ANY SEASON!
​Caprese Salad is so yummy and it reminds me of our visit to Italy this last summer!   My hubby and I ate this salad almost every day with a bottle of dry rose!  Such wonderful memories!  Ok- back to reality…not vacation mode…less rose!  ​

This salad pairs well with any meat.  I made grilled steak with it.  I have also made it with chicken and fish.  It is wonderful as a stand-alone meal for a light lunch or dinner or as an appetizer.  So versatile!  It literally takes 10 minutes to throw together this wonderfully colorful salad!  There is no excuse not to eat your veggies with this beautiful addition! 

WHAT DO I NEED TO MAKE THIS SALAD:

You can assemble it in a few different ways.  If you want to make it into a chopped Caprese, you will use small tomatoes and small mozzarella balls or chop up the larger mozzarella.

The large stacked version:
Roma tomatoes, buffalo or fresh mozzarella, fresh basil, S & P, Balsamic vinegar, and olive oil.

The small chopped salad version:
 Cherry tomatoes, pearl buffalo mozzarella or chop the fresh mozzarella into small pieces.  Fresh Basil, Balsamic vinegar, Olive oil, and S&P.  

You can add some chopped red onion if you like, however, traditionally it doesn’t have it.

HOW DO I ASSEMBLE THIS DELICIOUSNESS?
I like to chop my Roma tomatoes in medium-sized slices from the stem end back.  I remove the little indent where the stem is.  Lay the tomato slices out on your cutting board and sprinkle with salt and pepper (S&P) Layer the tomatoes with a slice of mozzarella cheese and top with a fresh basil leaf.  I love the smell of fresh basil!  When it is time to eat the salad, drizzle it with a little olive oil and balsamic vinegar.  So yummy!  My mouth is starting to water thinking about it!

If I am making the chopped Caprese salad, I cut the cherry tomatoes in half. I try to get mozzarella pears that are about the same size as the tomatoes so it’s easy to fit a little bit of both in your mouth at the same time.  Chop the basil leaves into thin strips and sprinkle over the tomatoes and mozzarella.

When you are ready to eat it, sprinkle with Salt and Pepper and drizzle it with olive oil and balsamic vinegar.

IF YOU LIKE THIS CAPRESE SALAD YOU MIGHT ALSO ENJOY THESE RECIPES:

Shredded Brussel Sprout Salad

Healthy Harvest Salad

17 Layer Salad

HERE’S THE RECIPE:
Caprese Salad

Hope you enjoy this wonderful light salad!

 
INGREDIENTS  

• Cherry Tomatoes- 1 pkg washed and sliced in 1/2
• Buffalo Mozzarella- 1 pkg drained and sliced in 1/2
• Red onion- 1/2 chopped
• Basil- 1 handful chopped
• Balsamic Vinegar- 1/4 cup
• Olive oil- 1/4 cup
• S & P

INSTRUCTIONS 

• Combine all ingredients in a bowl except the balsamic vinegar and the oilve oil.
• Mix the balsamic and olive oil together in a small bowl and whisk to combine.
• Pour over veggies.
• Add S & P to taste.
• Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle

​Gluten free Beer Cheese Soup has been hard to find in restaurants, so I decided to make my own version!  The first time I made this was for guy’s night at our house.  It was a hit!

The original recipe was posted on January 8th, 2016 and it has been updated on 1/26/22 to include step-by-step instructions, text changes, and video!

It has been so rainy and cold here in Phoenix I have been wondering if the ark was going to appear!  
I have been craving a nice warm comforting soup during this cold weather.  I had never had Beer Cheese Soup before.  My husband loves it so he requested for me to modify the recipe to make it gluten free!  

His family is originally from Wisconsin so I wanted to make sure to use yummy Sharp Cheddar from Wisconsin.    
At least we have the Gluten Free Beer Cheese Soup to keep us warm and fed! I hope you enjoy the recipe!

HERE’S WHAT YOU’LL NEED TO MAKE THIS GLUTEN FREE BEER CHEESE SOUP:
Chicken broth
Butter
Olive Oil
Celery
Yellow Onion
Garlic cloves
Gluten Free Beer- I used Holidaily but you could also use any of your favorite 100% Gluten Free Beers. 
Half and Half or Heavy Cream
Shredded Sharp Wisconsin Cheddar
Gluten Free Flour
Bacon
Gluten free croutons or toasted Gluten Free Bread
Salt and Pepper
A big pot to put it all in 

HERE ARE THE STEPS TO MAKE IT:

Cook the bacon in the oven on a foil lined baking sheet. 
When it’s crispy, set it aside.
Add butter and oil to a large pot over medium heat. 
Sautee the veggies in the large pot until they are soft.  
Add gluten free flour to the veggies to make a roux.  
Cook for a minute before you add in the beer.  
Add the beer, 1/2 at a time. 
Whisk it all together.
Add in broth, half and half, and whisk to combine.
Add in cheese and stir so it doesn’t burn. 
Serve it with gluten free croutons and crispy bacon on top.  
Enjoy!

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE:
Gluten Free Hash Brown Soup

Stuffed Jalapenos- Gluten Free
​
Healthier Gluten Free Mac N Cheese




PIN ME NOW MAKE ME LATER! 
​

​Gluten Free Beer Cheese Soup
This delicous creamy beer cheese soup is comforting and warm. Be sure to use your favorite 100% Gluten Free Beer! 

INGREDIENTS  

• 3 Cups Chicken Broth
• 1 Pinch S &P to taste
• 2 TBSP Butter
• 1 TBSP olive oil
• 2 Ribs of Celery chopped
• 1 whole Yellow Onion- chopped finely
• 2 whole Cloves of Garlic- minced
• 1/4 Cup Gluten Free Flour- I used a cup for cup one. 
• 12 oz Gluten Free Beer- Make sure it's 100% GF 
• 1 Cup Half and Half or Heavy Cream
• 32 oz Shredded Sharp Wisconcin Cheddar- add less if desired. 
• 1/2 Package Bacon- chopped to small pieces. 
• 2 Cups Gluten Free Croutons- I made my own by toasting gluten free bread. 

INSTRUCTIONS 

• Chook the bacon in the oven on a foil lined pan. 
• Once it's crispy, remove it and set it aside. 
• In a pot add butter and oil. Add chopped celery, onion and garlic. Saute until soft. Season with S&P.
• Add flour to soft Veggies. Stir to coat and cook for a minute.
• Add 1/2 of the beer. Stir. Add the rest of the beer. Stir.
• Add broth. Stir. 
• Turn heat to medium low. Add half and half. Whisk. 
• Stir in Shredded Cheese until melted and mixed. Make sure to stir so it doesn't burn on the bottom. It should be blended and creamy.
• Toast bread if you are making your own croutons. I like to butter it and add herbs and garlic. 
• Chop up the crispy bacon. 
• Serve soup with bacon and croutons!
• ENJOY!!!

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle