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Delicious Gluten Free Fish Sandwich with Grilled Halloumi and a Spicy Garlic Aioli! Ever miss having a good fried fish sandwich? Well...you don't have to anymore! This delicious and easy to make is full of flavor and packs a punch! It is better than any of those processed "fish sandwiches" at any drive through food chain. I can promise you that! Just follow the instructions in this recipe and in no time you will be enjoying a new favorite! This gluten free fish sandwich is full of surprises! The first one is the addition of Halloumi cheese, a semi-hard rubbery brined cheese from Cyprus and Greece. Halloumi is made out of sheep's, cow's or goat's milk and has a very deep flavor profile and the perfect texture for grilling, pan searing, or frying. In Latin American countries it is known as "Queso Frito" or "fried cheese", and it is served for dinner. If you have never tried Halloumi, you are missing out! The second surprising addition to this sandwich is a spicy garlic aioli that adds an extra level of flavor and a satisfying kick. It truly brings the whole thing together! Now...where can you find Halloumi? You can find it at specialty stores, like Whole Foods, or any establishment that has a diverse selection of international cheeses. It is also available online. Halloumi normally comes in already cut fillets. For the Schär gluten free sandwich rolls, just visit your local Walmart's gluten free section or order them from Walmart online. So...what do you think? Are you ready to try this wonderful fish sandwich? Let's make it! Prep time 30 minutes Cooking time: 10 minutes Serves 2 to 4 people INGREDIENTS Fish Batter 1 cup of Pillsbury Gluten Free All Purpose Flour Blend 1/4 cup of corn meal 3 whole eggs 1/2 teaspoon of baking powder 1/2 tablespoon of sea salt or Kosher salt 1/2 tablespoon of black pepper 1 teaspoon of paprika 1/2 teaspoon of cayenne pepper 1 tablespoon of garlic powder Other Ingredients 2 or 4 tilapia or cod fish fillets 2 to 4 Schär Gluten Free Sandwich Rolls 1/2 pound of Halloumi cheese 1/2 tablespoon of fresh thyme 1/2 tablespoon of fresh oregano Salt & pepper to taste 1/8 teaspoon of paprika 1/8 teaspoon of cayenne pepper 1 lemon (juice of) 1/2 teaspoon of garlic powder 2 roma tomatoes (sliced) 1 garlic clove (peeled and sliced) 4 tablespoons of Hellmann’s mayonnaise 2 tablespoons of olive oil 2 cups of vegetable oil Spring Greens (optional) Method Step 1: Prepare the Aioli Mix the following in a mixing bowl: mayonnaise, lemon juice, 1/2 teaspoon of garlic powder, 1/8 teaspoon of paprika, 1/8 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Set aside. Step 2: Prepare the Fish To prepare the fish batter mix the following in a bowl or deep baking dish: flour, corn meal, corn starch, baking powder, 1/2 tablespoon of salt, 1/2 tablespoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, and 1 tablespoon of garlic powder. Mix well and set aside. In a second bowl of deep baking dish, whisk the eggs. Set aside. Preheat the oil in a cast iron pot or skillet over a medium high heat. Once the oil is heated you can start working on the fish. Set a dredging station as follows: fish, flour, and eggs. Using one hand, work on one fish fillet at a time. Dip the fillet in the flour mixture and coat well on both sides. Dip the fillet in the eggs and coat on both sides. Dip the fillet one more time in the flour mixture, coat both sides, shake the excess, and gently drop the fish into the hot oil. Depending on the size of the pot or frying pan, you can cook up to 3 pieces at a time. Do not over crowd the pot. Cook for at least 3 minutes, but not more than 4, turning once halfway. remove from heat and place the cooked fillets on a plate lined with paper towels. This will help absorb the extra grease. Set cooked fish aside. Repeat until all the fish is cooked. Step 3: Prepare the Halloumi In a skillet over medium heat, add 2 tablespoons of olive oil, 1 garlic clove sliced, thyme, and oregano. Cook until the garlic becomes fragrant. Add the Halloumi fillets and cook for 3 minutes on each side. Remove from heat and set aside. Step 4: Putting the Sandwich Together Toast the sandwich rolls. Once toasted, sliced in halves. Add some of the spicy garlic aioli to the toasted rolls. Place a fish fillet on the bread followed by the tomato slices. Top with the Halloumi and spring greens (optional). Enjoy!!! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfreerecipes #recipes #fishsandwich #glutenfreefishsandwich

Crispy golden Catfish and Tilapia fillets fried to perfection and 100% gluten free! A southern tradition in the United States, fish fry is a get together either hosted by church groups, at family reunions, or just for fun! The star, obviously, is the fried fish, which normally is catfish or tilapia. Having the perfect batter is the difference between a good fish fry and, well... let’s just say: a less successful one. Achieving that crispy golden brown outer crust is important and I have come up with a simple recipe that will help you get that desired crispiness on your first try! I will show you two different fish batters: one for catfish and another for tilapia. You can pick and choose which one you like the best. You could either do all catfish fillet, all tilapia fillets, or a combination of both. Your call! Are you ready? Let’s make it! Prep time: 20 minutes Cooking time: 20 minutes Serves 4 to 6 people INGREDIENTS For Catfish Fry Batter 1 pound of catfish fillets 1 cup of Corn Meal 1/4 cup of Pillsbury Gluten Free All Purpose Flour Blend 3 eggs 1/2 tablespoon of Corn Starch 1/2 teaspoon of Baking Powder 1 tablespoon of salt 1/2 tablespoon of black pepper 1/2 teaspoon of paprika 1/2 teaspoon of cayenne pepper 1 tablespoon of garlic powder For Tilapia Fry Batter 1 pound of tilapia fillets 1 cup of Pillsbury Gluten Free All Purpose Flour Blend 1/4 cup of Corn Meal 3 eggs 1/2 tablespoon of Corn Starch 1/2 teaspoon of Baking Powder 1 tablespoon of salt 1/2 tablespoon of black pepper 1/2 teaspoon of paprika 1/2 teaspoon of cayenne pepper 1 tablespoon of garlic powder Other Ingredients 4 cups of vegetable oil 2 limes 2 lemons Method Preheat the oil in a cast iron pot over medium high heat. In a bowl or deep baking dish mix all the dry ingredients together. Set aside. In a second bowl or deep baking dish whisk the eggs well. Once the oil is preheated, start working on the fish. Using one hand, work one fish fillet at a time. Dip the filet in the flour. Coat well on both sides. Followed by dipping the fillet in the eggs. Coat both sides then dip the fillet in the flour once more. Gently drop the fillet in the preheated oil. You can cook two fillets at the same time. Do not over crowd the pot. Cook for 4 minutes, turning once halfway. Remove from heat and place cook fillets on a plate lined with a paper towel to absorb the extra grease. Serve with lemons and limes. Garnish with fresh parsley. Enjoy! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #fishfry #pillsburyglutenfreeflour #glutenfreerecipes #catfish #friedcatfish #tilapia

Easy to make and delicious oven roasted yellow potatoes with fresh herbs, butter and garlic! These rustic potatoes are so good! Loaded with butter, garlic, thyme, rosemary, and parsley and roasted to perfection! Simple yet delicious! Perfect side dish for pan seared pepper salmon, fried chicken, or steak skewers! Whatever dish you make them for, they will be a hit with everyone at the dinner table! Let's make it! Prep time: less than 10 minutes Cooking time: 40 minutes Serves 2 to 4 people INGREDIENTS 4 to 8 yellow potatoes 1/2 cup of unsalted butter (melted) 2 tablespoons of olive oil Salt and pepper 1/2 tablespoon of fresh thyme 2 tablespoons of fresh parsley (chopped) 1 tablespoon of rosemary 5 garlic cloves (peeled and minced) Method Preheat the oven to 375 degrees F. Wash the potatoes throughly. Cut multiple deep horizontal slits into the potatoes and one vertical deep slit. Set potatoes aside. Mince the garlic. Chop the parsley, thyme, and rosemary. Place butter in a bowl, cover, and melt in the microwave. Once the butter is all melted, add the olive oil, garlic, thyme, rosemary, parsley, 1/2 tablespoon of salt, and 1 teaspoon of pepper. Mix well. Place potatoes in a bowl and pour the butter mixture over them. Incorporate well. Line a baking tray with parchment paper. Transfer the potatoes onto the baking tray. Make sure you pour half of the butter mixture over them Set the rest aside for later. Place tray in the oven and cook for 20 minutes. After time has elapsed, remove the tray from the over and brush the rest of the butter mixture on the potatoes. Cook for another 20 minutes or until you can pierce them with a knife without any effort. As the potatoes cook they will open up. Remove from oven, place potatoes on a serving dish, scoop the butter sauce from the tray and pour it over the potatoes. Serve immediately. Enjoy! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #glutenfreerecipes #garlicpotatoes #potatoesrecipe #joeandtheglutenfreelife #potatoes

Easy to make. Spicy. Delicious. This Shrimp Scampi recipe is plain down flavorful! People love pasta. People love seafood. Bring those two things together and you have a crowd pleaser in your hands! This Shrimp Scampi is not only easy to make but absolutely delicious! It is buttery and spicy with acidic notes from the lemon and a garlic punch... to be honest, it is just divine! Let's make it! Prep time: less than 5 minutes Cooking time: less than 10 minutes Serves 4 people INGREDIENTS 1/2 pound of raw shrimp (peeled and deveined) 5 cloves of garlic (peeled and minced) 1/4 cup of white wine 1/2 cup of unsalted butter 1 lemon 3 tablespoons of olive oil 1 teaspoon of fresh thyme 1/4 cup of fresh parsley (chopped finely) 1/2 tablespoon of crushed red pepper Salt & pepper to taste 12 oz of Heartland Gluten Free Spaghetti or any gluten free pasta of your choice Method Cook pasta as directed on the packaging. In a large frying pan over medium heat, melt the butter. Add the garlic, crushed red pepper, olive oil, thyme, and parsley. Cook until the garlic becomes fragrant. Add the wine and let it reduce by half. Add the shrimp, the juice of the lemon, a pinch of salt, and a pinch of pepper. Cook until the shrimp changes color. Remove shrimp from heat. Place the pasta in the pan and sauté for 1 minute. Plate the pasta, top with shrimp and juices from the pan. Garnish with fresh parsley. Serve and enjoy! Printable PDF recipe below: #glutenfree #glutenfreelife #glutenfreepasta #shrimpscampi #theglutenfreelife #joeandtheglutenfreelife #heartlandglutenfreepasta

Pan seared salmon with pepper, butter, garlic, herbs, and butter. Another easy to make and delicious entree that will delight all at the dinner table! This pepper encrusted salmon develops a beautiful crispy skin and the butter, garlic, thyme, and dill give it a so much flavor without overpowering the delicate natural flavor of the salmon. This is an elegant dish that will impress anyone you make it for. Perfect for a romantic dinner or a special night. Whatever the reason, you will make everyone at the table very happy. I recommend you serve this with potatoes, asparagus, or rice. You could serve the salmon with Asparagus with Garlic and Lemon, Asparagus with Moroccan Spices, Prosciutto Wrapped Asparagus or Potatoes Au Gratin. Let's make it! Prep time: less than 5 minutes Cooking time: less than 10 minutes Serves 2 people I recommend you serve this with potatoes, asparagus, or rice. INGREDIENTS 1 pound of Salmon Fillets with skin on (about two pieces) 1 teaspoon of fresh thyme 1 teaspoon of fresh dill Peppercorn medley Sea salt 1 head of garlic (halved) 1 teaspoon of fresh parsley Unsalted butter Olive oil Method Generously pepper the salmon on both sizes. Sprinkle with salt on both sides. Set aside. In a frying pan, melt 3 tablespoons of butter over medium heat. Add the halved head of garlic with the cloves facing down. Once the garlic becomes fragrant, add 3 tablespoons of olive oil. Add the dill and thyme to the pan. Let it infuse the butter and oil (about 1 minute). Add 1 tablespoon of oil to the pan and increase the heat to medium high. Once the oil is hot, place the salmon fillets in the pan, skin down first. Cook until the bottom has turned a lighter color (see Figure 1). Using a spatula gently flip the salmon fillets (Figure 2). Cook for another 3 to 4 minutes basting constantly with the juices in the pan. If there is not enough juices, add another tablespoon of butter. Once the salmon has changed color, it is ready to be served. Serve and pour some of the juices from the pan on top of the salmon. Enjoy! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #salmon #recipes #glutenfreerecipes

Easy to make and refreshing Piña Colada loaded with Captain Morgan Spiced Rum! "Happy Hour Friday" is back!!! This time we are going down to the Caribbean for one of the best drinks of the islands: Piña Colada! ​ Pineapple juice, coconut cream, spiced rum, pineapple chunks, and ice make this refreshing drink a favorite on the sunny beaches of both Lesser and Greater Antilles. ​ This is an easy one and it puts you in a good mood. So relax, take off your shoes, get your dink in hand, and enjoy a little piece of the Caribbean in your own home! After a few sips of this, you are going to be pretty happy! Prep time: 5 minutes Cooking time: 0 Serves 2 people INGREDIENTS 1 pound of pineapple chunks (canned or fresh) 1 cup of pineapple juice 1/2 cup of coconut cream or milk 4 ounces of Captain Morgan Spiced Rum 1 to 1 1/2 cups of ice Method Add all ingredients in a blender. Blend until all the ice is crushed. Serve immediately and garnish with fresh fruit. Enjoy!!! Printable PDF Recipe File below: #glutenfree #glutenfreelife #theglutenfreelife #joenandtheglutenfreelife #libations #cocktails #pinacolada #captainmorgan #spicedrum #rum

Easy step-by-step recipe for a delicious crispy, golden, and juicy traditional fried chicken! Prep Time: less than 10 minutes Cooking time: about 30 minutes Serves: 4 to 6 people Gluten/Soy Free Since being diagnosed with celiac disease, one of the things I missed the most was a good ol' southern fried chicken. Living in the southern part of the United States makes it difficult at times to find those delicious fried foods the region is known for. So... I made it a goal to find the perfect recipe for a delicious, golden, and crispy gluten free fried chicken. I tried many different batters, spices, cooking styles and methods and I finally came up with a very simple recipe that packs a lot of flavor and crunch. Not only this recipe is very simple but also...are you ready for this? It actually retains its crispiness for days! Even when you reheat the chicken in the microwave! The secret? not only is the chicken fried but it is also baked to ensure that crispy perfection! I am sure this will become a favorite at the dinner table! What is the flavor profile? Crunchy, herbal tones, and a bit of a quick! What ingredients will I need to make this? A whole chicken, gluten free flour, corn starch, cayenne pepper, paprika, black pepper, salt, garlic powder, onion powder, ground cumin, tarragon leaves, buttermilk, and vegetable oil. What else will I need to make this? A large cast iron pot or similar, a baking tray, parchment or aluminum paper, a thermometer for frying, 3 large bowls, a cutting board, a knife, measuring cups and spoons, kitchen tongs, and an oven. Can I make any substitutions? Yes. You can use boneless chicken breasts or store bought butchered chicken. Do I have to fry and then bake the chicken? Trust me on this: you do. It will help it be crispy and delicious! What kind of gluten free flour do I need? I use Pillsbury Gluten Free All Purpose Flour Blend and it works fine for me, You can use whatever is available to you. Any tips? I normally top my fried chicken with honey. It adds a new layer of flavor and makes each bite more delicious! INGREDIENTS A whole chicken 2 cups of Pillsbury Gluten Free All Purpose Flour Blend 1 tablespoon of Corn Starch 1 teaspoon of cayenne pepper 1 tablespoon of paprika 1 tablespoon of black pepper 2 tablespoons of salt 1 tablespoon of garlic powder 1 tablespoon of onion powder 1 teaspoon of ground cumin 1 teaspoon of Tarragon leaves 2 cup of cultured low-fat buttermilk 6 to 8 cups to vegetable oil Method Step 1: Prepare the Batter In a large bowl mix all the dry ingredients. Incorporate well. Set aside. Set the oven to 450º F. Step 2: Prep the Chicken You could have your butcher cut the chicken for you or do it yourself. You want two breast pieces, to leg quarters, and two wings. Do not remove the skin. See Figure 1 below. Step 3: Prepare the Dredging Stations Divide the flour mix into two batches. Place each batch on its own deep dish. Pour the buttermilk into a third deep dish. Set as follows: first station is flour mix, second station is the buttermilk, and third station is the rest of the flour mix. Set them in order one next to the other. See “Figure 1” for a visual aid. Step 4: Frying the Chicken Heat 6 to 8 cups of vegetable oil, over medium high heat, in a cast iron pot or a deep frying pot. The oil temperature should be at least 375) F before cooking the chicken. Line a baking tray with parchment paper. Using one hand, place the chicken in the flour mix (1st station). Make sure both sides of the chicken are coated with the flour. See Figure 2. Using the same hand dip the chicken in the buttermilk (2nd Station). Coat both sides. See Figure 3. Then, with the same hand, place the chicken in the other batch of flour mix (3rd Station). Coat both side. See Figure 4. Using the same hand, gently lower the chicken into the oil. See Figure 5. You can place two pieces of chicken at a time. Do not overcrowd the pot. Cook the breasts and legs for 5 to 6 minutes, carefully turning the chicken halfway through. Cook the wings for 3 minutes. Remove and place on the baking tray lined with the parchment paper. Repeat until you utilize all chicken. Step 5: Baking the Chicken Once all the chicken has been fried, place in the oven. Cook for 20 to 25 minutes or until the chicken breasts has reached an internal temperature of 165 degree F and the chicken legs have reached an internal temperature of 185 degrees F. If you have a convection oven, make sure you place the chicken in the lower rack. Otherwise your chicken will turn brown. Remove the chicken from oven and allow it to rest for at least 10 minutes before serving it. Enjoy!!! Printable recipe (pdf) below:

Easy to make and delicious marinated Beef Steak cubes grilled with Assorted Vegetables and Herbs. Another easy to make recipe that is perfect for the summer! The marinade is very simple: pineapple juice, salt, pepper, garlic, and olive oil. The pineapple juice tenderizes the meat and adds lots of flavor! Marinate the beef for at least 30 minutes and then toss on the grill. Perfect for those Summer outings or gatherings! Let’s make it! Prep time: 5 minutes Marinate: at least 30 minutes Cooking time: 8 to 10 minutes Serves 4 people For best results, I recommend using a grill to cook the skewers. You could use a grill tray if you have one. INGREDIENTS 2 pounds of beef steak (any cut you want that can be cubbed) 1 cup of pineapple juice 5 cloves of garlic (peeled and minced) 1/2 tablespoon of seal salt 1/2 teaspoon of black pepper Olive oil Vegetables of your choice (onions, bell peppers, zucchini, squash, mushrooms...) Fresh Rosemary Wood or metal skewers Method Step 1: Prepare the marinade In a large non-reactive container mix the pineapple juice, salt, pepper, garlic, and rosemary. Whisk until incorporated. Step 2: Prepare the steak In a large ziploc back, add the cubbed steak. Pour the marinade over it. Seal bag and refrigerate for at least 30 minutes. Step 3: Prepare the Skewers Once the steak has marinated for at least 30 minutes, remove from marinade. Reserve some of the marinade for basting during the grilling process. Wash the vegetables and cut to desired size. Make sure they have some thickness to them so they will hold their shape during cooking. Start the skewers by inserting a piece of vegetable. Follow with a piece of steak and some rosemary. Repeat the process. Cap with a vegetable. Sprinkle salt and pepper over the skewers. Step 4: Grilling the Steak Skewers Preheat your grill as instructed by the manufacture. Grease the grill to ensure the skewers will not stick to it. Grill skewers for 10 to 20 minutes depending on the type of grill you are using (gas, electric, or charcoal). Baste with the reserved marinade. Turn every 2 minutes. Serve and enjoy! Printable PDF recipe below: #Glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #steak #glutenfreerecipes #recipes #grilling #cooking

An easy to make and complete step-by-step recipe for potato garlic gnocchi with herbs! Delicious easy-to-make and 100% gluten free potato gnocchi with garlic, thyme, and parsley. They pack a lot of flavor! Making gnocchi is actually pretty easy process. It just requires patience. Every Italian nonna has mastered the art of making gnocchi. And now, you can too! With this lockdown it has become hard at times to find some of my favorite gluten free pasta and treats. Some of the stuff I found was "questionable" when it came to the ingredients. So, I decided to start making my own in that way I can control the entire process and know exactly what what goes into it. Practice makes perfect. If they don't turn out pretty, don't worry! You will find your own style with practice. And, if you don't have a gnocchi roller, just use the back of a fork like I did! You can make some and eat them right away or prep them, refrigerate or freeze, and eat later! I have added plenty of visual instructions and a video to help you through the process. Printable PDF recipe as well! Let's make it! Prep time: About an hour Cooking time: less than 4 minutes Makes up to 100 gnocchi Serves: 4 to 6 people INGREDIENTS 4 large russet potatoes 1 1/4 cups of Pillsbury Gluten Free All Purpose Flour Blend 3 eggs at room temperature 2 cloves of garlic (peeled and minced) 1 teaspoon of fresh thyme 1/2 tablespoon of fresh parsley 1 teaspoon of Sea Salt Olive oil Fra Diavolo Sauce (optional) or any pasta sauce you wish to use METHOD Step 1: Prep the Potatoes Place the unpeeled potatoes in a large pot with cold water. Make sure the water line is at least 2 or 3 inches above the potatoes. (See Figure 1) Place pot over medium heat and allow the potatoes to cook for 30 minutes or until you can pierce them all the way through with a knife. Remove from heat and drain the water. Add cool water and allow the potatoes to cool down for at least 10 minutes. When potatoes are cool to the touch, gently peel them ( Figure 2), put them though a potato ricer, grater or the grater tool on your food processor. Set Aside. Step 2: Make the Gnocchi Dough Mince the garlic, thyme and parsley. Mix eggs and salt. Add the garlic, thyme, and parsley. Whisk until incorporated. Flour a flat non-porous surface with the gluten free flower. Place the potatoes on floured flat surface, make an indentation in the middle (Figure 3) and add the egg mixture (Figure 4). Work it all together with either you hands, a fork, or a bench scrapper. At this point, the potatoes and eggs mixture will create a very sticky dough. Add 1/4 cup of the gluten free flour (Figure 5) and slowly work the dough into a ball. Add 1 tablespoon of gluten free flour at a time until it the dough is not longer sticky (Figure 6). Trust me, it is going to get messy but it is fun! Once the dough ball is formed, divide it into four sections (Figure 7), and turn each section into a ball. Cover three of the dough balls with a moist towel and keep one to work with (Figure 8). Using extra flour if needed, roll the ball into a cylinder (figure 9) and then into a long thin roll (Figure 10) Cut the thin roll into small small pieces (figure 11). Using the back of a fork, while applying medium force, roll each individual pieces one at a time (figures 12, 13 and video). Do not worry if the gnocchi is not perfect. We are home cooks not professional chefs. You will improve you gnocchi rolling technique as you get more practice. If you have a gnocchi roller, use it instead of a fork. Once you have rolled the gnocchi, set aside. Repeat the process with the other three balls of dough. Once all the dough is utilized, you can either cook the gnocchi right away or store it in ziploc bags and refrigerate or freeze. Step 3: Cooking the Gnocchi Bring 6 cups of water to a boil. Add a generous amount of salt to the water ( about 1 1/2 tablespoon) Cook gnocchi in batches. Add 10 at one time. Gnocchi will be ready when it floats to the surface. Set aside. In a large non-stick frying pan, over medium heat, add 1 to 2 tablespoons of olive oil. Once the oil is heated, add the gnocchi (Figure 14). Gently sauté for a minute and then add the Fra Diavolo sauce or the sauce of your choice (Figure 15). Serve and enjoy!!! Printable PDF recipe below: #Glutenfree #glutenfreelife #theglutenfreelife #pillsbury #gnocchi #potatognocchi #joeandtheglutenfreelife #glutenfreepasta #glutenfreerecipes #vegan #pasta

Easy to make gluten free lobster roll with a kick! Prep time: 10 minutes Marinating time: 20 minutes Cooking time: 0 Serves 2 people Gluten/Soy Free Pesco-Lacto Vegetarian Lobster Roll, guys!!! So easy to make and so delicious! The sweetness of the lobster meat...the creaminess of the mayonnaise... the crunch from the celery... and the acidity of the lemon are all combined to make this roll a new favorite. And let's not forget the "extra" ingredient: cayenne pepper. It elevated the roll to another level! And guess what? You can either use lobster meat or a combination of lobster and crab meat to make this! You can use olive oil instead of butter if you are following a dairy free diet. Let's make it! INGREDIENTS 1 pound of cooked lobster meat or 1/2 pound each of lobster meat and crab meat 2 lemons (juice of) 1 tablespoon of Hellmann's Real Mayonnaise 1 celery stick (chopped) 2 tablespoons of fresh parsley (chopped finely) Salt & pepper to taste (I use Himalayan Pink Salt but you can use whatever you already have in the pantry) 1/8 teaspoon of cayenne pepper 2 Schär Gluten Free Sandwich Rolls Unsalted butter for the rolls METHOD Chop the lobster and/or crab meat into desired size. In a non-reactive mixing bowl, gently mix the lobster and/or crab meat, mayonnaise, celery, parsley, lemon juice, and cayenne pepper. Add salt and pepper to taste. Cover and refrigerate from 20 minutes to allow the flavors to develop. Once the 20 minutes have passed, remove the lobster mix from the fridge. Spread some butter on the gluten free rolls and toast. Once toasted, add a good amount of the lobster meat mix on the roll. Serve and enjoy! Printable PDF recipe below: #glutenfree #lobsterroll #lobster #glutenfreelife #glutenfreelobsterroll #hellmanns #Schär #glutenfreelife #joeandtheglutenfreelife #theglutenfreelife #glutenfreeblogger #celiac #celiacs #coeliac #Coeliacs

Refreshing and easy to make strawberry mojito made with Cachaça! It is 5:00 pm somewhere and to be honest after all this cooking, we all deserve a break, right? This is a happy hour favorite at our house! It’s so refreshing and full of tropical flavors! You can use any rum you want but I truly like Leblon Cachaça from Brazil, although Cachaça is not a rum. It has a sweet yet sharp flavor and it goes so well with any cocktail mix that requires rum. Cachaça (ka-SHA-sah) is a distilled spirit made from sugar cane juice. Produced only in Brazil and the main ingredient for Brazil's national drink "Caipirinha", which I'll be showcasing on this website soon. Let’s make it! Prep time: less than 5 minutes Cooking time: 0 Serves 2 people INGREDIENTS 8 oz of Rose’s Mojito Cocktail Mix (1 cup) 3 oz of Leblon Cachaça (hey... if you want to add more, I won’t judge you 😉) 4 to 6 strawberries 16 oz of ice (2 cups) Method In a blender, mix all ingredients. Blend until all ice is crushed. Serve, garnish with fresh berries and mint, and enjoy!!! Printable PDF recipe below: REMEMBER: DON’T DRINK AND DRIVE #glutenfree #glutenfreelife #mojito #happyhour #leblon #Lebloncachaça #Rosescocktailmix #cocktails #strawberrymojito #libations #joeandtheglutenfreelife #glutenfreektichen

Delicious easy-to-make bananas pancakes with strawberries and cream! Discover a new way to do breakfast! Bananas, eggs, honey, gf flour, spices, and milk are combined to make this a new favorite. These are a healthy option to pancakes. Great flavor! They are a combination of pancakes and crepes: light with a mild banana note. Yum! Let’s make it! Prep time: less than 10 minutes Cooking time less than 10 minutes Serves: 2 people INGREDIENTS 2 bananas 2 eggs 1/4 cup of Pillsbury Gluten Free All Purpose Flour Blend 1/4 cup of milk 2 tablespoons of honey or 1 tablespoon of sugar or 1 tablespoon of sugar substitute 1/8 teaspoon of cinnamon a pinch of salt Unsalted butter or cooking spray 4 Strawberries (sliced) 1/2 cup of heavy whipping cream 3 tablespoons of powdered sugar Method In a mixing bowl or food processor mash the bananas. Add the eggs, milk, honey, flour, salt, and cinnamon. Mix until it becomes batter like. Set aside. In a frying pan over medium heat, melt 1 teaspoon of butter. Once ready pour 1/4 cup of the batter onto the pan. Allow it to cook for up to 2 minutes before flipping. If you flip too soon the pancake will fall apart. Using a pancake spatula, gently flip the pancake. Allow it to cook for at least 2 minutes on the other side. Repeat until the the batter is utilized. Set pancakes aside. In a mixing bowl add the heavy whipping cream. Using a mixer whip the cream until thicken (when ready you should be able to flip the bowl upside down and the whipped cream would not move). Slowly add the powdered sugar. Whip until incorporated. Set aside. Stack the pancakes with whipped cream and strawberries. Top with cream, strawberries, powdered sugar and cinnamon. Serve and enjoy!! Printable PDF recipe below: #glutenfree #bananaspancakes #glutenfreelife #pancakes #glutenfrei #joeandtheglutenfreelife #homecook #recipes #healthyrecipes #pillsburry