Gluten Free Mini Mummy Stuffed Peppers are a super cute appetizer for Halloween!
These super cute Gluten Free Mini Mummy Stuffed Peppers are a delicious Halloween appetizer!
Halloween is just around the corner! I love whipping up cute foods for the evening! Since it can be a super busy day with getting the kids out trick or treating, I usually make a few appetizers to have out for snacking. I love to make a big pot of instant pot chili or my Mummy Meatloaf. Both are protein-packed and perfect for a night of sweet treats! Here’s what you need to make these Mini Mummy Stuffed Peppers: Mini peppers Cream cheese or dairy free cream cheese. Shredded cheddar cheese or dairy free shredded cheddar cheese. Taco seasoning- a gluten free variety. Thick shredded cheese for on top to make the mummy look, or pull apart string cheese. Use dairy free if you want them to be nondairy. A jar of gluten free capers. Optional ingredients- green onions, chopped cooked bacon, hot sauce, chopped chicken breast, etc.
Here’s how you make them:
Wash and dry your peppers. Cut them in half the long way. Don’t remove the stem otherwise, the filling can ooze out the top. Remove the seeds. Mix the other ingredients together in a bowl except for the thick shredded cheese. Scoop the filling into each mini pepper. Put two capers on each pepper to make eyes. Arrange the thick shredded cheese or string cheese on the pepper to make it look like a mummy. Bake in the oven for about 15 minutes or until the cheese starts to melt. Serve with your favorite Spooky Halloween foods. Pin now and make it later.
Here’s the recipe for these mini mummy stuffed peppers!
Gluten Free Mini Mummy Stuffed Peppers A Spooktacular appetizer for Halloween! INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
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Gluten Free Jalapeno Corn Salsa is a delicious appetizer, side dish or topping for chicken, fish or beef!
When you’re looking for a new recipe to spice up your dinner menu, try this Jalapeno Corn Salsa. It’s the perfect summer dish and is sure to please everyone at the table!
Salsa is a Latin American dish that is traditionally served with tortilla chips, but can also be used as a topping for tacos or burritos. This Jalapeno Corn Salsa recipe combines the spicy heat of jalapeño peppers and the sweetness of corn to create an addictively delicious salsa that will have you craving more! Do you love spicy food? My jalapeno corn salsa is the perfect blend of sweet and spicy. It’s made with fresh ingredients that will leave your taste buds tingling for more! You can use it as a dip or add it to any meal for an extra kick. If you want it to be spicier feel free to add in some habanero pepper to spice it up! I grew up in Saskatchewan and my hubby in North Dakota.. not a lot of spicy foods to be found there! But after moving to Arizona we have fallen in love with the flavors of the South West and Mexico! I am not sure we are ghost pepper ready but definitely can tolerate a little heat now. Hehe! What else can I eat this Jalapeno Corn Salsa With? It’s a sweet and spicy salsa that goes great with tacos, burritos, or as a dip for chips. If you’re looking to try something new it also makes an excellent topping on grilled chicken or fish. It is also delicious ontop of nachos, burritos and eggs. This homemade salsa is so easy to make you’ll never buy another jar again! Just throw everything into a bowl and mix it together and voila you are done! Super easy! I like to let mine sit in the fridge for a few hours before we eat it to let the flavors marry! You can even add extra veggies like bell peppers if you want to get fancy about it! Here are some other recipes you might like: I am a big fan of smoked tomatillo salsa. It is a beautiful green color and you can control how sweet you make it, which I love. Sometimes at restaurants, the tomatillo salsa is too sweet for me. Here is the recipe for my texas caviar. It is very similar to this jalapeno corn salsa. I hope you like it too! It has a more smokey flavor from cumin and smoked paprika. MMMMMM! Gluten Free Jalapeno Corn Salsa INGREDIENTS
I hope you have enjoyed this recipe for jalapeno corn salsa. It’s flavorful, easy to make, and perfect as a side dish or appetizer at your next gathering! Do you have any favorite dishes that use jalapenos? Share in the comments below! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
Ceviche is a favorite at our house! Check out this super easy shrimp ceviche that's also gluten free!
This easy shrimp ceviche is quick to make and is a fantastic appetizer or lunch! It has a yummy citrus flavor with a kick of spice to even things out! You won’t regret making this!
What Is Ceviche? Ceviche is a delicious shrimp or fish and vegetable dish that originated in Peru! You can use raw fish or shrimp that is cured with citrus juice or cooked shrimp or fish like I did in this recipe. I decided to make this cooked shrimp ceviche for the pure ease and convenience of not having to take the time to cure the fish. lol Here is the Wikipedia definition of Ceviche in case you wanted to know more. What Do I Put in Easy Shrimp Ceviche? The best thing about ceviche is that you can add or remove ingredients based on your preference! Here’s what I used in my easy shrimp ceviche: Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it. Lime Juice Lemon Juice Orange Juice Roma Tomatoes Red Onion Cilantro Jalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire. Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. Avocado Directions: First, we need to cook the shrimp, since this is a cooked shrimp ceviche. Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked. Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery. Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking. Drain the shrimp from the ice water and dry it off with a paper towel. Chop the shrimp into small bite size pieces. Place into a glass bowl large enough to hold all of the ingredients. Add the juices to the mix and stir to combine. Chop up all remaining items and add to the bowl if you are serving immediately. If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving. Serve immediately or put in the fridge for about an hour. Serve it with tortilla chips, Cucumber Slices, Tostada, Mini peppers that have been cut in half with seeds removed to scoop it with or whatever your favorite scoopers are. I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier! Enjoy! Pin Now So You Can Make Me Later!
Here’s The RECIPE:
Easy Shrimp Ceviche INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
This gluten free avgolemono soup is creamy and delicious and a perfect comfort food!
Do you crave soup when it’s cool and rainy? I do! This Avgolemono soup was perfect for the cool and wet weather we have been having in Phoenix lately!
I love almost anything with lemon in it and my friend gave me some lemons from her tree. I was debating making lemon bars or this avgolemono soup and with the weather the soup won! According to Wikipedia: Avgolemono (Greek: αυγολέμονο or αβγολέμονο)[1] or egg–lemon is a family of sauces and soups made with eggyolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Italian cuisine. I can’t actually remember when I had this soup for the first time, but I find it so comforting. What Do I Need to Make This Soup? I used homemade chicken bone broth that I had frozen, if you do not have that on hand, chicken broth is just as yummy. Jasmine Rice or cauliflower rice Carrots Onion Celery Chicken breasts or rotisserie chicken Green onion Parsley as a garnish Lemons Eggs Olive Oil Salt and Pepper Directions: I am going to give you two options to make this soup. I have done it both ways. They are equally delicious. Use a medium-sized pot and turn the stove on to medium heat. Add a drizzle of olive oil. Saute your chopped onion, celery, and carrots until tender. Add the broth to the pot. Stir. Juice 1 lemon into the broth. Add the chicken breasts to the liquid. Simmer until they reach an internal temperature of 165 degrees. Remove them from the pot and shred the meat with a fork. Add it back into the pot. OR This is where you get to choose a different option if you would like! You can add in shredded rotisserie chicken meat if you would like to save time! Stir in the rice. Let it simmer for about 15-20 minutes until the rice is tender. OR You can keep it low carb and use cauliflower rice. If you use cauliflower rice you only need to simmer for a few minutes until the cauliflower is soft. In a separate bowl, scramble the eggs. Add the lemon juice to them and whisk to combine. Temper the eggs by adding a ladle full of broth to the eggs while whisking. Pour the eggs into the soup while whisking. Remove from heat. You are ready to garnish with chopped green onions and parsley. The eggs will make it thick and creamy. So yummy! ENJOY! Pin THIS now Make it Later!
If you are looking for soup recipes, you might also like these recipes:
Pressure Cooker Broccoli Cheddar Soup Instant Pot Creamy Spicy Soup I hope you love this Avgolemono soup. My favorite part is the options based on how much time I have to make it! If it’s a quick weeknight meal, I will use rotisserie chicken. If I have time I will cook the chicken breast in the broth. I guess I just love options! Avgolemono SoupDelicious comforting lemony chicken and rice soup. Perfect for cool weather days! INGREDIENTS
INSTRUCTIONS
I hope you love this soup as much as we do! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
We love bacon brussel sprouts but these are perfect for a quick dinner because they are made in the air fryer! As always, they are gluten free too!
The holidays are quickly approaching! If you are looking for holiday side dishes try my air fryer bacon Brussel sprouts! They are crispy and delicious. Not to mention easy to make.
If you are cooking for a large crowd, try my oven-baked Brussel sprouts that are equally delicious and you can make a larger amount at once. You can add the mushrooms to this recipe or leave them out… it’s up to you! What You Need to Make These Air Fryer Bacon Brussel Sprouts: Brussel sprouts Thin cut bacon Balsamic Vinegar or reduction An Air Fryer. I have the air fryer lid that goes on top of my Instant Pot! I love it especially for just 2 people! Air fryer bacon Brussel sprouts, I refilled the air fryer basket twice to make sure they all got crispy! How Do I Make These? Start by washing and drying your Brussel sprouts. Cut them in half. Chop up the package of thin cut bacon. I like medium sized pieces because the bacon gets crispier in the air fryer. Put the Brussel sprouts in the air fryer basket. Put the bacon in the air fryer basket. Drizzle a little balsamic vinegar over the top. Sprinkle with Salt and Pepper. Turn the air fryer on for 4 minutes at 400 degrees. After it is done, use tongs to flip the food around. Turn the air fryer on for 4 more minutes at 400 degrees. After it is done, they should be crispy and delicious! Serve with your favorite protein. Here’s The Easiest Way To Clean Your Instant Pot Air Fryer: I love my instant pot and the air fryer lid that goes with it. The best part is it cleans up really easily! You can soak the basket with a little soap inside the instant pot bowl. Or you can put them all in the dishwasher! The air fryer lid cannot get submerged in water because of the electronic compartments. Pin THIS Make It LATER!
Here Are Some Other Side Dishes You Might Like For The Holidays:
Shaved Brussels Sprout Salad Healthy Harvest Salad Here’s The Video On How To Make These Air Fryer Bacon Brussel Sprouts:
I personally love all the side dishes during the holidays! I am not a huge turkey fan, and currently cannot eat it due to food sensitivities, but I love the sides!
What are your favorite side dishes? Here’s The RECIPE: Air Fryer Bacon Brussel SproutsThis is a fast and delicious side dish that is perfect for the holidays or really any day paired with your favorite protein! EQUIPMENT
I hope you like this version of my bacon Brussel sprouts! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These delicious honey chipotle lime shrimp are so yummy you will want to put them on repeat! If you like a little spice and a little tang you are going to love this honey chipotle lime shrimp! It can be as spicy as you like it depending on how much chipotle chili powder you add. We have a divided household on spice. 2 of the members in my family don’t like very much spice at all. The third one can handle a little spice but not Thai Hot by any means. The 4th person eats Thai hot food and loves most spicy things. We are an interesting bunch when it comes to spice! What Do You Need to Make This Honey Chipotle Lime Shrimp? This is the best part of the recipe…besides how yummy it is! It only requires a few ingredients! 1 LB Sweet Pink Shrimp- peeled and deveined 2 limes- zested and juiced 1 handful of fresh Cilantro chopped 1/4 Cup of Honey 1/4-1/2+ tsp Chipotle Pepper Powder S &P Boom- cook the shrimp throw the rest in the pan and dinner is ready! Haha! Almost that easy. Sauté the shrimp in a pan with a little bit of olive or avocado oil. Add S & P as well as the chipotle pepper powder. Stir. Add the lime juice and zest. Stir. Add the honey and stir. Your shrimp should be opaque or almost cooked so add the cilantro. Serve it as an appetizer or over some rice or cauliflower rice! Yummy! Pin This Now So You Can Make It Later! Here’s The Recipe for The Honey Chipotle Lime Shrimp: Honey Chipotle Lime ShrimpDo you need a fast and easy dinner? This whips together in 10 minutes and is packed with flavor. SERVINGS 4 people INGREDIENTS
INSTRUCTIONS
Thanks for Visiting GGGF.ME! Don’t forget to subscribe so you don’t miss a thing! Also, send me a picture of the recipes you try so I can see how they turned out! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This Delicious Smoked Tomatillo Salsa is just waiting for you to dip your chips in it! This post may contain affiliate links. Read my disclosures and policies here. I love chips and salsa! It’s true! I like to put it on chips as well as many other foods. I have been known to put it on my eggs, chicken, shrimp and the list goes on. That is why I wanted to share my Smoked tomatillo salsa recipe with y’all and my bff has been asking me for the recipe ever since she tasted it! Thank goodness, as an only child, I am a good sharer of most things! ha ha! What Do You Need To Make This Delicious Smoked Tomatillo Salsa? For this awesome smoky salsa, you will need the following ingredients: 3 lbs of tomatillos- remove the husk and give them a bath. 3 Jalapenos- more or less to taste- remove seeds for less heat or leave them for more spice! 8 cloves of Garlic 3 Serrano Peppers 1 Bunch of Cilantro 2 Yellow Onions 1/4-1/2 Cup of Lime juice 1/4-1/2 Cup of Honey (optional) Olive Oil Salt You will need a smoker and a blender for equipment. Here are the ones that I use: Green Mountain Grill Jim Bowie Blendtec Blender Green Mountain Pellets Once all of the veggies (peppers- remove or keep the seeds it’s up to you on how spicy you like it, tomatillos-remove the husk first, onions and garlic) are washed, line baking sheets with parchment paper and place them on it. Drizzle with a little olive oil. Place them in the smoker for 1-2 hours at 225. If you are like me and you forget it might be closer to 2 hours haha! After they are good and smokey, bring them inside and work in batches to blend them all up. Add lime juice and salt and stir. You can add the honey too if you like. Put all of the batches in a big bowl and stir. You can enjoy it hot or cold it’s up to you! Let your favorite chip take a dip and ENJOY! Pin THIS NOW and make it later! Here’s The Video: If You like this recipe you MIGHT LIKE THESE:
Instant Pot Carnitas Fish Tacos Nachos Buffalo Chicken Dip Here’s The RECIPE: Delicious Smoked Tomatillo SalsaYour chips can't wait to dip into this! INGREDIENTS
INSTRUCTIONS
Look Me Up: You Can find me on Instagram, Facebook, YOUTUBE and Twitter Have a great week! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle This gluten free pecan crusted tuna with mango salsa is so fantastically delicious! You could serve it as an appetizer or as the main course! I Know What You Should Be Making For Dinner Tonight! Delicious Pecan-crusted Tuna with mango salsa! That’s what you should be having for dinner! It is so easy to make and is definitely a weeknight-to-date night meal. If you don’t have tuna fillets on hand you could also substitute the fish with any light fish you like. Mahi Mahi would also be yummy! You could make this meal go further by serving the pecan crusted tuna with mango salsa over some rice, cauliflower rice, a big salad, or with any veggie you like. Just seeing this photo makes me want to make this for dinner tonight. Here’s What You Will Need to Make This Tuna with Mango Salsa: 1 Ahi Tuna Steak per person- depending on the size of the fillet:) 2 Mangos that are ripe 1 Handful of Cilantro 1 Red Onion 2 Limes Pecans Salt and Pepper First, you will need to toast the pecans in a pan until they are fragrant and set them aside. If you try to chop them when they are hot you could burn your fingers…. and that would slow you down from eating this delicious pecan crusted tuna with mango salsa. Next Up Make the Mango Salsa- If you have never peeled a mango check this out https://www.youtube.com/watch?v=yE0NGXZ_HBs I personally like the chef snack part of the video :) The salsa is mangos, red onion, cilantro, lime juice, and SNP. Mix it all together and set it aside. Once the pecans are cooled, chop them super fine so they will stick to the fish. Take the fish out of the fridge and pat it dry with a paper towel. Press the fish into the pecans and SNP. Coat it on all sides. Fry the fish in a hot skillet until seared on each side- about 2-3 minutes depending on how rare you like your fish. Let the fish rest for a few minutes so you don’t burn your fingers. Like I stated above this will slow you down from eating this delicious pecan crusted tuna with mango salsa. Slice the fish against the grain and layer it on a plate. Spoon the mango salsa over the top. Now the best part……enjoy eating it! Save This Now Make it Later Here’s A Video on How I Made This Tuna with Mango Salsa: If You Like This RECIPE You Might Like:
Caribbean Chicken Lettuce Wraps Crunchy Thai Cabbage Salad Here’s The Recipe: Pecan Crusted Tuna with Mango Salsa Fast and delicious healthy meal that goes from weeknight to date night. Print Recipe Pin Recipe INGREDIENTS
Hope You Are Doing Well-Hoping everyone is doing well out there in the world! It’s crazy times with Covid and being asked to stay home! Stay Healthy and I hope you are all doing good. Check out my Instagram page to see what we are up As Always, Best Wishes for Gluten Free Dishes! XO, Michelle These Caribbean Chicken Wraps are the perfect summer food or for any time of the year you want to pretend you are in the blue tropical waters of the Caribbean! I love the beautiful colors and the fresh taste of this recipe! You can spice it up by adding a spicy pepper in it if you like or more jerk seasoning. It is a very simple recipe to make as long as you are ok with chopping fruit and veggies into small pieces! I even made it easier by using organic rotisserie chicken! Leave the heat of cooking for the store. Other Variations of This Recipe: If you don’t eat chicken or just feel like switching it up, you could make this recipe with baked Mahi Mahi. You could even throw the Mahi and Caribbean Salad into a Soy Paper wrapper and have cooked sushi! These wraps are really pretty and would be a perfect party appetizer! Plus the zing and flavor would pair well with delicious light white wine! Now I want to plan a party and serve these! Who’s in? Here are a few cute items to serve these on: What You Need to Make These Caribbean Chicken Wraps: 1-2 Mangoes depending on the size A Pineapple Papaya 2 Peppers- 1 Green and 1 Red or Orange pepper A Red Onion A Cucumber 1 Bunch of Cilantro A Jalapeno if desired 1 TSP Jerk Seasoning (I used Flavor God) 2 Cups Rotisserie Chicken Meat cubed 1/4 Cup Jalapeno Olive Oil- or regular Olive or Avocado oil 1/4 Cup Jalapeno Balsamic Vinegar 1-2 Heads of Butter Lettuce Pin Now Save For Later! Here Are Some Other Recipes You Might Like:Yummy Gluten Free Thai Chicken Lettuce Wraps Gluten free bacon braised cabbage Gluten free Jamaican Jerk Tri Tip Here’s The Recipe:Caribbean Chicken WrapsTropical chicken lettuce wraps are fast and delicious to make! INGREDIENTS
INSTRUCTIONS
I hope you enjoy this recipe! This recipe makes me wish we were back in St. Martin on the catamaran with the breeze blowing in my hair! We went with Tradewinds on this trip! As Always,
Best Wishes for Gluten Free Dishes! XO, Michelle Gluten Free Sausage Stuffed Mushrooms are a fantastic appetizer, lunch, dinner or brunch food! We love to top them with a poached egg for brunch! Are you looking for a delicious appetizer? How about a quick dinner? These keto sausage stuffed mushrooms are both! They won’t leave you feeling left out at a party either with the delicious creamy texture and protein to boot! They are easy to put together which is a bonus! The minute I put these babies on the menu my family gets super excited! My hubby even eats them for breakfast the day after! I have another recipe on my blog for Crab stuffed mushrooms you might also like if you wanted to mix and match your stuffed mushrooms. Here’s What You Need To Make These Sausage Stuffed Mushrooms: The great news is the ingredients are everyday items! There isn’t anything exotic in them! You will need the following: 2 lbs of Ground Pork Sausage- I used a gluten free breakfast blend. 1 red pepper A sweet yellow onion 1 red onion A clove of garlic 1 Large package of mushrooms. I mixed white mushrooms and baby portabella mushrooms. 1- 8 oz Pkg raw cheddar cheese shredded- you could use regular shredded cheddar too. 1- 8 oz pkg cream cheese- softened. 1/2 cup White Wine or Rose to put in the pan before baking to steam the mushrooms. 2 green onions- chopped to garnish the tops for added color. THE STEPS: Wash and dry the mushrooms. Remove the stems. Chop the stems into small pieces. In a pan over medium heat, drizzle a little olive or avocado oil and saute the chopped onions, red pepper, and the chopped stems of the cleaned mushrooms. Add the garlic and continue to saute. If your pan is large enough add the pork sausage and continue to saute. If your pan is not large, remove the veggies and cook the pork sausage separately. Add the veggies back once the pork is cooked. Stir to combine. Add the package of cream cheese and stir to combine. Add the shredded cheddar and stir to combine. Turn the heat off in the pan. Place the mushroom caps in a baking dish. Scoop the filling into the caps. Continue until all the filling is in the caps. Pour the wine into the bottom of the pan and cover with foil. Bake in a 350-degree oven for 15-20 minutes until the mushrooms are soft but not soggy. Remove the foil and broil the mushrooms for a few minutes to crisp up the tops. Now it’s time to serve them! And Eat them! Wahoo! Pin Now Make Me Later! Keto Sausage Stuffed Mushrooms
Creamy and delicious keto stuffed mushrooms! PREP TIME 15 mins COOK TIME 20 mins INGREDIENTS
INSTRUCTIONS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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