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Learn how to make this delicious traditional Mediterranean dish! Prep time: 10 minutes Cooking time: about 140 minutes Yields 4 to 6 servings Gluten/Soy free Pastitsio...the traditional pasta dish found in multiple Mediterranean countries ... Full of flavors... Full of layers... Downright delicious! Commonly known as the "Greek lasagne", Pastitsio is a staple in Greek, Cypriot, Egyptian, and Maltese cuisine and it is made with a small tubular pasta, meat sauce, cheeses, topped with a creamy Béchamel sauce, and then baked to perfection. A true family favorite! This is my version of pastitsio. I love placing the pasta in the bottom, meat sauce in the middle, and then the Béchamel on top. I find that by doing this, I get more defined layers. What is the flavor profile? Savory with cinnamon, nutmeg, and peppery notes. What ingredients will I need to make Pastitsio? Ground beef or lamb, red wine, garlic, onions, cinnamon, crushed tomatoes, black pepper, cayenne pepper, oregano, thyme, salt & black pepper, olive oil, milk, cream, unsalted butter, gluten free flour, nutmeg, Parmersan or Kasseri cheese, eggs, gluten free penne. Can I make substitutions? You can use either beef or lamb, any gluten free pasta available to you, Parmesan of Kasseri cheese, fresh or dried herbs, canned crushed tomatoes or fresh tomatoes. What is Pastitsio? Pastitsio is a baked pasta dish with ground meat and béchamel sauce found in Greek, Cypriot, Egyptian, and Maltese cuisine. Though derived from the Italian pasticcio, it has evolved to be a distinctive dish. What is the origin of Pastitsio? Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel. The word pasticcio is attested by the 16th century as "any manner of pastie or pye" and comes from the vulgar Latin word pastīcium derived from pasta, and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a pastiche. In Cyprus and Turkey, it is called "oven macaroni" (Greek: μακαρόνια του φούρνου, makarónia tou foúrnou, Turkish: fırında makarna). In Egypt, it is called macarona béchamel (Egyptian Arabic: مكرونة بشاميل‎ [mɑkɑˈɾoːnɑ bæʃæˈmel, -be-]). What is Béchamel Sauce? Béchamel sauce is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. Béchamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek Béchamel sauce recipes include salt and nutmeg as a seasoning base. Béchamel sauce is one of the Mother sauces of French cuisine. What is Kasseri Cheese? Kasseri is a medium-hard or hard pale yellow cheese made from pasteurized or unpasteurized sheep milk and at most 20% goat's milk. "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos or Xanthi, but a similar type of cheese is found in Turkey, Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer. INGREDIENTS Meat Sauce 2 lbs of ground beef 1 large yellow onion, chopped 6 cloves of garlic, minced 1/2 cup of red wine 1 tablespoon of cinnamon 1/2 teaspoon of cayenne pepper 20 ounces of crushed tomatoes 1 teaspoon of dried oregano 1 teaspoon of dried thyme salt & black pepper to taste olive oil Béchamel Sauce 1/4 cup of Pillsbury Best Gluten Free All Purpose Flour Blend 4 tablespoons of unsalted butter 1 cup of heavy cream 2 eggs, beaten 1 1/2 cups of milk salt & black pepper 1/4 teaspoon of nutmeg 1 1/2 cups of Kasseri cheese or grated Parmesan Other 12 ounces of Ronzoni Gluten Free Penne Rigate Method Add the olive oil to a large pot over medium-high heat. Cook the onions until translucent (about 5 minutes). Add the meat and sauté until it is not longer pink (about 10 minutes). Stir frequently to break any lumps apart. Drain liquid and add the cinnamon, garlic, oregano, thyme, and cayenne pepper. Cook for 2 minutes and add the wine. Let it all cook for 5 minutes before adding the crushed tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper. Reduce heat to simmer, cover and let it cook for 40 minutes, stirring frequently. Once the time has elapsed, remove from heat and set aside. Prepare the pasta as instructed in the package. Make sure that it is not fully cooked but "al dente". Drain and set aside. Preheat the oven to 350º F. Heat the milk and cream in a small saucepan over medium-low heat. Bring to a simmer. Melt the butter in a medium saucepan over medium heat. Once fully melted, add the flour, cook for 2 minutes while whisking constantly. Pour the warm milk/cream over the butter/flour mixture while continuously whisking everything together. Cook for about 5 minutes, until it becomes smooth and thick. Add the nutmeg, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir in 3/4 cup of cheese and the eggs. Remove from heat and set aside. Grease a baking dish and place 1/2 of the cooked pasta in the bottom, making the first layer. Mix the rest of the pasta with 3/4 of the meat sauce and pour on top of the pasta, making the second layer. Set aside the rest of the meat sauce. Spread the Béchamel sauce on top as the third layer. As the final layer, use the remaining of the cheese. Bake uncover for 50 minutes, until nice and golden. Remove from oven and let it rest for at least 10 minutes before serving. Serve and top with the rest of the meat sauce. Enjoy!!! Printable recipe (pdf) below:

Refreshing yet spicy: a new take on this classic cabbage salad! Prep time: 10 minutes Cooking time: 0 Inactive time: 0 to 8 hours Yield: varies Gluten/Soy/Corn Free Lacto-vegetarian One thing I can assure you: this is not your grandma's coleslaw! This is my rendition of the traditional dish, so expect a twist! My twist is simple: I add cilantro (coriander), radishes, cayenne pepper, and jalapeños to the coleslaw to create an extra layer of unexpected flavors...and it is hot and delicious! This is a simple and easy to make side dish that complements burgers and sandwiches, bbq meats, sausages based dishes, pork, and more! I have had some pretty boring and tame coleslaw in my lifetime and have always wondered how I could improve it while adding more personality and flavor to it, without departing from the dish everyone has learned to love and expect at the dinner table. So...here is the recipe I came with and it has become a favorite at our summer family gatherings and dinners. What is the flavor profile of the dish? Somewhat sweet, tangy, and spicy What ingredients will I need to make this dish? Purple and green cabbages, carrots, fresh cilantro (coriander), jalapeño peppers, salt, black pepper, cayenne pepper, mayonnaise, apple cider vinegar, milk, and sugar. What else will I need to make this? A cutting board, a knife, measuring cups and spoons, a large bowl, and a wooden spoon. Can I make substitutions? Yes. You can use a ready to use store-bought package of coleslaw mix. If you are following a dairy free diet, use your favorite milk substitute. If cilantro is not your thing, use parsley, Thai basil, or mint. If following a sugar free diet, use your favorite sugar substitute. Also, you can use white vinegar or red wine vinegar. Can I make additions? Yes. You can add a whole apple that has been julienned for extra crunch. How do I store leftover coleslaw? Place it in a sealed container and store in the refrigerator for up to 5 days. What is coleslaw? Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Ingredients 1 head of purple cabbage, shredded 1 head of green cabbage, shredded 1 large carrot, peeled and julienned finely 1 cup of fresh cilantro, chopped 2 jalapeño peppers, seeded and julienned finely 8 to 10 radishes, julienned finely 1 cup of mayonnaise 4 tablespoons of apple cider vinegar 1 1/2 cups of milk salt & black pepper to taste 2 tablespoons of sugar 2 teaspoons of cayenne pepper Method Place the shredded cabbages, carrot, radishes, and cilantro together in a large bowl. Add the rest of the ingredients and mix everything well. Taste for seasoning and adjust to your liking. You can add more salt, pepper, vinegar, cayenne pepper, or sugar to taste. You can either serve right away or let it rest in the refrigerator for up to 8 hours for a more developed flavor profile. Enjoy!!! Printable recipe (pdf) below:

Learn how to make this delicious healthy dish from the Levant Region of the Middle East! Prep time: 10 minutes Inactive time: 2 to 48 hours Cooking time: 30 minutes Serves 2 to 4 people Gluten/Dairy/Soy/Corn Free Another healthy, economical, and easy to make Mediterranean/Middle Eastern dish that because of its simplicity it has become a favorite at our house. It truly does not require an advance culinary skill level to make. All you have to do is marinate, bake, and serve. That's all! This is a perfect dish for family dinner, dinner in a rush or on the go, social gatherings, or just for a simple snack. It is full of flavor, low in fat, protein loaded, and delicious! It can be served as a salad topping, a wrap, a sandwich, a side dish, or a main dish. No matter how you decide to eat it: it will be a hit! What is the flavor profile of this dish? Savory, spicy, and herbaceous. What ingredients will I need to make this dish? Chicken thighs (deboned and skinless), olive oil, lemons, a medium size red onion, garlic powder, onion powder, turmeric, paprika, cumin powder, coriander powder, cayenne pepper, sea salt, black pepper, and cinnamon. What else will I need to make this dish? A bowl or ziploc bag, a cutting board, a knife, measuring cups & spoons, a baking tray, and aluminum foil. Can I make substitutions? You can use fresh garlic and onions if preferred. Also instead of of olive oil, you could use canola or vegetable oil. If you are not fond of chicken thighs, just use chicken breasts, turkey breast, lamb, beef, veal, or mutton. What is Shawarma? Shawarma is a Levantine-Arab dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is one of the world's most popular street foods, especially in Egypt, the countries of the Levant and the Arabian Peninsula, and beyond. Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. The slices are stacked on a skewer about 60 cm (20 in) high. Lamb fat may be added to provide extra fat for juiciness and flavor. A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer. Shavings are cut off the rotating stack for serving, customarily with a long, sharp knife. Spices may include cumin, cardamom, cinnamon, turmeric and paprika, and in some areas baharat. Shawarma is commonly served as a sandwich or wrap, in a flatbread such as pita or laffa. In the Middle East, chicken shawarma is typically served with garlic sauce, fries, and pickles. In Israel, most shawarma is made with dark meat turkey and is commonly served with tahini sauce because serving yogurt sauce with meat would violate the Jewish dietary restriction of not eating milk and meat together. It is often garnished with diced tomatoes, cucumbers, and onions, pickled vegetables, hummus, tahini sauce or amba mango sauce. Some restaurants may offer additional toppings like grilled peppers, eggplant or french fries. Ingredients 2 to 3 pounds of deboned/skinless chicken thighs 1/4 cup of olive oil 3 lemons 1 medium size red onion, sliced 1/2 tablespoon of garlic powder 1/2 tablespoon of onion powder 1.5 teaspoons of turmeric 1.5 teaspoons of paprika 1/2 tablespoon of cumin powder 1.2 tablespoon of coriander powder 1/2 tablespoon of sea salt 1.5 teaspoon of cayenne pepper 1/2 tablespoon of black pepper 1 teaspoon of cinnamon Method Combine the garlic powder, onion powder, turmeric, paprika, cumin powder, coriander powder, cayenne pepper, cinnamon, ground cloves, salt, and black pepper. Place the chicken in a bowl or bag. Add the spice mix and coat the chicken throughly with it. Add the olive oil and the juice of 2 lemons. Rub all together. Cover and let it rest in the refrigerator anywhere from 2 hours to 48 hours. The longer it rests the better the flavor. Once ready for cooking, preheat the oven to 350º F. Line a baking tray with aluminum foil. Add the chicken and onion slices. Mix all well. Bake for 25 minutes then broil on high for 5 minutes. Remove from oven, slice the chicken and serve. Enjoy!!! Printable recipe (PDF) below:

Learn how to make this spicy and delicious traditional Cajun dish from Louisiana! Prep time: about 20 minutes Cooking time: about 25 minutes Resting time: about 30 minutes Serves 4 to 6 people Gluten/Soy/Dairy Free Pesco-vegetarian Who doesn't like a good Cajun crawfish boil? It is an annual traditional event in Louisiana that brings family and friends alike together for a good "hands only" eating feast! This authentic Cajun favorite is messy, spicy, and fun! Perfect for large gatherings or an outdoors family dinner! So, forget the plates and utensils, get those hands ready, and experience one of the most beloved traditions of the Bayou State... Louisiana. What ingredients will I need to make this dish? Live or frozen crawfish, uncooked shrimp, Andouille sausage or smoked sausage, corn on the cob, small red potatoes, red onions, halved, whole heads of garlic, bay leaves, paprika, granulated garlic, onion powder, cayenne pepper, fresh thyme, fresh oregano, black pepper corns, coriander seeds, ground allspice, Kosher or Sea Salt, water, lemons, and butter (optional). What else will I need to make this? A crawfish boil pot or a large stock pot, measuring cups and spoons, a spider strainer, a sharp knife, and a cutting board. Can I make substitutions? Yes. You can substitute the granulated garlic for garlic powder and the fresh oregano and thyme for 1.5 teaspoons of their dry/powder counterparts. Also, you can substitute the Andouille sausage with any gluten free smoked sausage of your choice. Can I make additions? Yes. You can add crabs, crab legs, clams, or any other shellfish you like. Where can I buy live crawfish? You can buy live crawfish by the pound at your local fishmonger or order online by clicking here. Where can I find frozen crawfish? Typically you can find frozen crawfish in the refrigerated section at you local grocers. What is a traditional boil? Seafood boil is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions. Source: Wikipedia What is Louisiana Crawfish Boil? Shrimp, crab, and crawfish boils are a Louisiana Cajun tradition and can be found across Louisiana and can even now be found along the Gulf South. But it is the more popular crawfish boil that is most closely associated with Louisiana. The Breaux Bridge Crawfish Festival in Louisiana has been named one of the top 10 food events by USA Today and is a showcase for Cajun music and culture. Major crawfish boils are held by churches and other organizations as fundraisers throughout the spring. Tulane University holds an annual "Crawfest" in April, and the University of New Orleans holds an annual crawfish boil for all students at the end of the spring semester (Students unwinding on Crawfish and Unprecedented Fun—SUCAUF). Smaller events can be found in backyards and parks throughout April, May, and June. Locals traditionally eat crawfish, as well as crabs, without tools such as shell crackers or picks. Source: Wikipedia How is a boil prepared? A boil is usually done in a large pot (60 to 80 quarts) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Source: Wikipedia How to serve when ready. Serve outside—this is going to get messy. Cover a large table with newspapers and dump all the drained crawfish and veggies onto the newspapers; be sure guests have paper towels and handy buckets or trash cans to dispose of their shells. The traditional way to enjoy a crawfish boil is to eat, take a break, and eat again, so be sure to have lots of drinks available (a cooler full of beer and a pitcher of sweet tea are good options). A few sides and desserts will be welcome as well. What are the traditional seasoning used in a boil? Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay leaf. Ears of corn, new potatoes, onions, and heads of garlic are usually included in shrimp and crawfish boils. Some people will add smoked sausage links or mushrooms. Source: Wikipedia To Purge or not to purge the crawfish? When cooking crawfish there is a debate over whether or not the crawfish must first be purged by covering them with clear water and a generous amount of salt for a few minutes. Advocates argue that this forces the crawfish to rid their bodies of impurities. Others argue that it does not work and is an unnecessary step. Source: Wikipedia Boil Master A "Boil Master" is in charge of making sure the ingredients go into the pot in the proper sequence and controls the timing of the steps. There is no right or wrong when seasoning a crawfish boil and many experienced boilers simply go by feel although there are some guidelines to follow and a great deal of opinions on how a boiled crawfish should be seasoned. Many recipes call for a short boil followed by a period of soaking with the heat turned off. The contents of the pot are removed, drained, and then dumped onto a newspaper covered table. Sometimes, crawfish may be dumped into the traditional watercraft in which crawfishermen have historically used to traverse the bayous and swamps; a pirogue. Bottles of hot sauce, lemons and melted butter are usually available, along with cocktail sauce at a shrimp boil. Source: Wikipedia What are crawfish (crayfish)? Crayfish are freshwater crustaceans resembling small lobsters (to which they are related). In some parts of the United States, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, mudbugs, or yabbies. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as Procambarus clarkii, are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. Source: Wikipedia Ingredients Up to 5 pounds of live or frozen crawfish 2 pounds of uncooked shrimp 3 pounds of Andouille sausage or smoked sausage, cut into 1" pieces 15 pieces of corn on the cob 5 pounds of small red potatoes 2 large red onions, halved 3 whole heads of garlic 4 bay leaves 3 tablespoons of paprika 3 tablespoons of granulated garlic 3 tablespoons of onion powder 1 tablespoon of cayenne pepper 1 small bunch of fresh thyme 1 small bunch of fresh oregano 4 tablespoons of black pepper corns 2 tablespoons of coriander seeds 1.5 tablespoons of ground allspice 2 pounds of Kosher or Sea Salt water 6 to 8 lemons, halved Butter, optional Method If using live crawfish Start by filling 1/3 of the boil pot or a large pot with water. Combine the paprika, granulated garlic, onion powder, cayenne pepper, coriander seeds, ground all spice, and 1/4 cup of salt. Add the spices mixture to the water along with the potatoes, bay leaves, corn, garlic, onions, thyme, oregano, and black pepper corns. Bring to a boil and cook until the potatoes are soft to the touch. While the potatoes cook, place the live crawfish into a large container filled with water and add the rest of the salt. Allow the crawfish to purge for about 5 minutes. Drain the water and transfer the crawfish into to large pot. Add the shrimp and the Andouille sausage. Cook until the crawfish turns bright red, which is about 5 minutes. Turn the heat off and let it sit for about 25 to 30 minutes. Doing this will ensure the maximum flavor development...and it will become spicier. Drain and serve with sides of melted butter and lemon halves. Method If using frozen crawfish Start by filling 1/3 of the boil pot or a large pot with water. Combine the paprika, granulated garlic, onion powder, cayenne pepper, coriander seeds, ground all spice, and 1/4 cup of salt. Add the spices mixture to the water along with the potatoes, bay leaves, corn, garlic, onions, thyme, oregano, and black pepper corns. Bring to a boil and cook until the potatoes are soft to the touch. Add the shrimp, Andouille sausage, and crawfish. Cook for about 5 minutes. Turn the heat off and let it sit for about 25 to 30 minutes. Doing this will ensure the maximum flavor development...and it will become spicier. Drain and serve with sides of melted butter and lemon halves. Enjoy!!! Printable recipe (pdf) below:

Canada’s favorite street food treat made easy... and gluten free! Prep time: less than 5 minutes Cooking time: about 25 minutes Serves: 2 to 4 people Gluten Free and Lacto-vegetarian Poutine...one of the most popular street foods found in beautiful Canada...and one of my favorites! It is simple yet delicious and satisfying. It doesn't require a lot of time to make and it always hits the spot. You can make Poutine the traditional way (potatoes, gravy, cheese curds) or add your own flair to it with whatever toppings you can think of! This Canadian treat is perfect for family night. It is loaded with a delicious homemade brown gravy and lots and lots of cheese! Kids love it! What ingredients will I need to make Poutine? French fries, cheese curds, beef broth, chicken broth, cornstarch, gluten free flour blend, garlic powder, onion powder, kosher salt, Worcestershire sauce, black pepper, paprika, unsalted butter, fresh sage, thyme, fresh parsley, and fresh spring onions for garnish. What else will I need to make Poutine? A saucepan, measuring cups and spoons, a cutting board, and a knife. Can I make substitutions? Yes. You can use any cheese you like instead of cheese curds. Can I make additions? Yes. You can add any savory toppings you like: bacon, steak, chicken, bbq pork, tofu, etc. Where can I buy Cheese Curds? Cheese curds can be purchased at your local cheese store, delicatessen, specialty store, or you can order them on line by clicking here. What is Poutine? Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, Canada, in the late 1950s in the Centre-du-Québec region, though its origins are uncertain and there are several competing claims of having invented the dish. For many years it was perceived negatively and mocked, and even used by some to stigmatize Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to popularity throughout the rest of Canada, in the northern United States, and internationally. Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire and Chicago. It has been called "Canada's national dish", though some believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches and dumplings. Source: Wikipedia What are Cheese Curds? Cheese curds are the moist pieces of curdled milk either eaten alone as a snack, or used in prepared dishes. These are chiefly found in Quebec, Canada, in the dish poutine (made of French fries topped with cheese curds and gravy), and in the northeastern, midwestern, mountain, and Pacific NorthwesternUnited States, especially in Wisconsin and Minnesota. Curds are sometimes referred to as "squeaky cheese". Source: Wikipedia Ingredients 32 ounces of fresh or Ore-Ida frozen thick cut French fries 4 cups of Swanson Gluten Free Beef Broth 1 cup of Swanson Gluten Free Chicken Broth 1 teaspoon of cornstarch 1/4 cup of Pillsbury Gluten Free Flour Blend or the gf flour blend of your choice 1/2 tablespoon of garlic powder 1/2 tablespoon of onion powder kosher salt 2 tablespoons of Lea & Perrins Gluten Free Worcestershire Sauce 1/2 tablespoon of black pepper 1 teaspoon of paprika 8 tablespoons of unsalted butter 16 ounces of cheese curds 2 sage leaves 4 sprigs of thyme fresh parsley for garnish fresh spring onions for garnish Method Prepare the french fries as directed in the packaging or as you wish to (fry, air fry, or bake). Combine the beef broth, chicken broth, garlic powder, onion powder, Worcestershire sauce, black pepper, paprika, sage, and thyme in a sauce pan and bring to a boil. Let it cook on medium high for 5 minutes and then reduce heat to low. Add the butter, let it melt and stir well. Add 1 teaspoon of corn starch to 1/2 cup of water and mix until fully dissolved and the liquid has become a slurry. Add the slurry to the broth and stir until it begins to thicken. Once the gravy has thickened, taste for seasonings and adjust if needed. Ladle some of the gravy on top of the french fries. Add the cheese curds and ladle more gravy on top. Garnish with parsley and spring onions. Serve immediately while hot. Enjoy!!! Printable Recipe (pdf) below:

Learn how to make this delicious chicken curry from Northern India and Pakistan! Prep time: 20 minutes Inactive time: 1 hour Cooking time: 45 minutes Yields: 6 servings Gluten/Soy free Dairy free option available Another great and easy to make curry to delight everyone at the dinner table! It's bold, delicious, spicy, and satisfying! And unlike my other curries, this one is made with ghee and yogurt instead of cream, which gives it a deep flavor profile. If you are into curries, this is one to add to your repertoire. This is one that can be easily be made with mutton or goat as well and serve with papadam, gluten free roti, gluten free naan, or rice. If you are dairy free, this recipe can be adapted to your lifestyle by using vegetable oil and coconut cream! What is Chicken Karahi? Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a dish from the Indian subcontinent noted for its spicy taste; it is notable in North Indian and Pakistani cuisine. The ingredients vary depending on the regiion, but generally include the meat of choice, onions, tomatoes, cumin, coriander, red pepper, green chilies, cilantro leaves, ginger and garlic. The Pakistani version of chicken karahi does not have onions whereas the North Indian version uses capsicum. The dish is prepared in a karahi (similar to a wok). It can take between 30 and 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one of the hallmarks of Indian and Pakistani cuisine. Source: Wikipedia What is a Karahi? A karahi (kadai, kerahi, karai, kadhi, kadahi, kadhaisarai,or cheena chatti) is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, a karahi resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of the traditional materials. Source: Wikipedia What is the flavor profile? Spicy, bold, savory, and creamy. What ingredients will I need to make this dish? A whole chicken cut into small pieces, garlic past, ginger paste, a large red onion, ghee, vegetable oil, garlic, ginger, Thai peppers, coriander, cumin, a large green bell pepper, kosher salt, garam masala, yogurt, cayenne pepper, fresh cilantro, and limes. What else will I need to make this? A Karahi or a large 5 quarts non-stick pot with a lid, a cutting board, a knife, measuring cups and spoons, and a bowl with a lid. Can I make substitutions? Yes.... you can use vegetable oil instead of ghee and coconut cream instead of yogurt. Traditionally, lamb or goat can be used to make Karahi as well, so feel free to use either one! What is Ghee? Ghee is a class of clarified butter that originated in ancient India. It is commonly used in cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals. Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of dahi which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling. Source: Wikipedia What is Garam Masala Garam Masala is a blend of ground spices, originating from South Asia, common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings. A typical Indian version of garam masala contains (with Hindi names in parenthesis): Bay leaves (tej patta) Black and white peppercorns (kali/safed mirch) Cloves (laung) Cinnamon or cassia bark (darchini) Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (elaichi) Cumin (jeera) Coriander (dhania) Red chili powder (laal mirch) Source: Wikipedia INGREDIENTS 4 tablespoons of ghee 1 large red onion, chopped finely 3 lbs of bone-in skinless chicken, cut into small pieces 2 tablespoons of garlic paste or 8 cloves of garlic, peeled and crushed 2 tablespoons of ginger paste or crushed ginger 2 Thai peppers or chile de árbol, sliced 28 or 30 ounces of crushed tomatoes 2 tablespoons of garam masala 1 tablespoon of coriander powder 1 teaspoon of cumin powder 2 teaspoons of cayenne pepper 1 jalapeño pepper, seeded and julienned 1/2 cup of plain yogurt, whipped Sea salt to taste fresh ginger, julienned 1/2 cup fresh cilantro (coriander) 3 limes, 1 sliced and 2 quartered into wedges Method In a large bowl combine the chicken, 2 teaspoons of salt, 1 tablespoon of Garam Masala, 1/2 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, and 1 teaspoon of cayenne pepper. Use your hands to ensure the chicken is evenly coated with the spice mixture. Cover and refrigerate for at least one hour. The longer it marinates the better. Melt the ghee at medium high heat in a Karahi or a large non-stick pot or cast iron pot. Add the onions and cook until soft. Add 1 tablespoon each of ginger and garlic paste. Stirring frequently, cook until fragrant. Add the chicken and cook until golden brown. It is important to stir frequently. Add the crush tomatoes, 1 teaspoon of salt, 1/2 tablespoon of coriander, 1 tablespoon of garam masala, 1/2 teaspoon of cumin, and 1 teaspoon of cayenne pepper. Stir well, reduce the heat to low, cover and let it simmer for 35 minutes. Stir every 5 minutes. Once the time has elapsed, uncover, add the Thai peppers or chile de árbol and about 1/2 of the fresh cilantro. Taste for seasonings and adjust to you liking if necessary. Bring the heat up to medium high. Whip the yogurt and slowly mix it in the pot with the rest. Cook until the ghee separates from the rest of the sauce. That's your indication that is ready. Remove from heat, place on a serving dish, top with fresh cilantro, julienned ginger, and lime slices. Place lime wedges on the side. Enjoy!!! Printable recipe (pdf) below:

A traditional and easy to make curry dish, with chickpeas and spices, that is 100% vegan, dairy/gluten free, and delicious! Prep time: less than 10 minutes Cooking time: about 45 minutes Servings: about 6 cups Gluten/Dairy/Soy Free and Vegan I love Chana Masala. It is not only very easy to make but absolutely healthy and delicious! It is vegan, gluten free, fat free, dairy free, soy free, loaded with nutrients and the ingredients are available in almost every country around the world. This dish is bold and full of spices associated with the Indian Subcontinent. It is a favorite of mine and truly captures what curries are all about: bold flavors and bright colors! You can make it as mild as you want or as spicy as you can handle. Either way, it is just delicious. Serve over rice, alone, or as a wrap filling. Perfect family dinner that requires minimal effort on your part. What is the flavor profile? Bold, herbaceous, spicy, tangy, and savory with citric notes. What ingredients will I need to make Chana Masala? Canned chickpeas, onions, garlic paste, ginger paste, garam masala, ground coriander, ground cumin, ground turmeric, vegetable oil, Thai or jalapeño peppers, a red bell pepper, crushed tomatoes, limes, salt, pepper, and fresh cilantro. What else will I need to make this? A large pot, measuring spoons and cups, a cutting board, a knife, and a wooden spoon. Can I make substitutions? Yes...you can use garlic and ginger paste. I do and it saves me a lot of time. Also, if you do not want to use canned chickpeas, you can use fresh ones. All you have to do is soak them overnight and then use a pressure cooker to soften them. It takes a bit longer but the results will be practically the same. What is Chana Masala? Chana masala literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana or kala chana ('black chana'). They are half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in Hindustani. Chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). Chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in the Indian subcontinent. Source: Wikipedia What are Chickpeas? The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East. Chickpea is a key ingredient in hummus and chana masala, and it can be ground into a flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2018, India accounted for 66% of global chickpea production. Source: Wikipedia Are Chickpeas good for me? Chickpeas are a nutrient-dense food, providing rich content (20% or higher of the Daily Value, DV) of protein, dietary fiber, folate, and certain dietary minerals, such as iron and phosphorus in a 100 gram reference amount (see adjacent nutrition table). Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the DV. Compared to reference levels established by the United Nations Food and Agriculture Organization and World Health Organization, proteins in cooked and germinated chickpeas are rich in essential amino acids such as lysine, isoleucine, tryptophan, and total aromatic amino acids. A 100-gram (3 1⁄2-ounce) reference serving of cooked chickpeas provides 686 kilojoules (164 kilocalories) of food energy. Cooked chickpeas are 60% water, 27% carbohydrates, 9% protein and 3% fat (table). 75% of the fat content is unsaturated fatty acids for which linoleic acid comprises 43% of the total fat. Source: Wikipedia What is Garam Masala Garam Masala is a blend of ground spices, originating from South Asia, common in Indian, Nepalese, Bangladeshi, Sri Lankan and Afghan cuisines. It is used alone or with other seasonings. A typical Indian version of garam masala contains (with Hindi names in parenthesis): Bay leaves (tej patta) Black and white peppercorns (kali/safed mirch) Cloves (laung) Cinnamon or cassia bark (darchini) Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (elaichi) Cumin (jeera) Coriander (dhania) Red chili powder (laal mirch) INGREDIENTS 30 or 32 ounces of canned chickpeas, drained and rinsed 28 ounces of crushed tomatoes, undrained 1 large red bell pepper, seeded and chopped 1 large jalapeño pepper or 3 Thai peppers, seeded and chopped, optional 1 large yellow onion, finely chopped 1 tablespoon of garlic paste or 6 garlic cloves, minced 1 tablespoon of ginger paste or fresh ginger, peeled and minced 1 tablespoon of garam masala 2 teaspoons of ground coriander 2 teaspoons of turmeric 2 teaspoons of cumin salt to taste black pepper to taste 2 bay leaves fresh cilantro (coriander) 3 limes Method Heat the oil in a large pot over medium high heat. Add the chopped onions and red bell pepper. Cook until the onions are translucent, then add the garlic and ginger. Stir until the garlic becomes fragrant and then add the crush tomatoes, garam masala, cumin, turmeric, coriander, bay leaves, 1.5 teaspoon of salt, and 1 teaspoon of black pepper. Mix all well. Add the chickpeas and stir well. Reduce heat to low, cover and let it simmer for 35 minutes. Stir often. Taste for salt and adjust if needed. Add the chopped chili and let it cook uncover for another 10 minutes. Remove from heat. Serve with rice. Top with fresh cilantro (coriander) and lime wedges. Enjoy!!! Printable recipe (PDF) below:

Learn how to make this iconic treat from Disneyland made with only 3 ingredients!!! Prep time: less than 5 minutes Cooking time: 0 Yields 2 to 4 servings depending on the glass size Gluten/Soy Free Lacto-Vegetarian Dairy free option available This is it, guys...the drink that defined millions of childhoods and dreams! The famous Disneyland's Dole Whip from The Tiki Room! If you have ever visited either Adventureland at Disneyland or Magic Kingdom at Disney World, you probably have tried the Dole Pineapple Whip. It is one of those "must have" while at the parks, And it has become as iconic as the mouse itself. I have always loved this delicious and refreshing beverage since the days when I worked in the Disneyland Entertainment Division in Anaheim as a proud member of several shows, parades, cavalcades, and as many of the worldwide famous Disney Characters. It was one of the best jobs I've ever had! The best thing about this wonderful treat is how simple it is! It only require 3 ingredients to make: pineapple chunks, pineapple juice, and vanilla ice cream. That's all! Moms and dads stuck at home with kids for the past year during Covid-19, this one is for you: you can add 1/4 cup of white rum to the mix and have an adult version of the cocktail. You are welcome! 😉 What is the flavor profile? Sweet and refreshing. What ingredients will I need to make this? Pineapple chunks, pineapple juice, and vanilla ice cream. What else will I need to make this? A measuring cup, an ice cream scooper, and a blender. Can I make substitutions? You can use any pineapple juice of your choice but do not use the syrup that comes with the canned pineapples. You can also use either canned pineapples or store-bought frozen pineapple chunks. Do not use crushed pineapple or pineapple puree. Can I make additions? Moms and dads stuck at home with kids for the past year during Covid-19, this one is for you: you can add 1/4 cup of white rum to the mix and have an adult version of the cocktail. You are welcome! How can I make this dairy free? You can use a coconut or pineapple sorbet instead of vanilla ice cream. INGREDIENTS 20 ounces of frozen pineapple chunks 6 ounces of Dole pineapple juice 1/2 cup of vanilla ice cream Method Place all ingredients in a blender. Blitz until it thickens. Turn the blender off and use a spoon, if necessary, to brake any clumps. Add more juice if needed. Pour into a tall glass or small glasses and decorated as desired. Enjoy!!! Printable recipe (pdf) below:

Learn how to make this delicious and 100% gluten free pizza dough! Prep time: about 10 minutes Inactive time: 2 hours and 20 minutes Cooking time 25 minutes Yields two 12" pies Gluten/ Dairy free and Ovo-vegetarian Who doesn't love a good pizza pie? I know I do! And finally... after all these years of trial and error, I have come up with an easy to make and delicious gluten free pizza dough that not only holds its shape but it tastes and looks like regular pizza: crispy on the outside and soft and bread-like in the inside. No more weird pizza crusts made with cauliflower or sweet potatoes. This is as close to the real thing as it gets! And the best part is that you can use this dough to make think crust pizza, deep dish pizza, calzone, or Detroit Style pizza. What is the flavor profile? Savory and aromatic. What ingredients will I need to make this? Pillsbury Best Gluten Free All Purpose Flour Blend or similar, active dry yeast, water, olive oil, an egg, kosher salt, sugar, and Italian seasoning. What else will I need to make this? Measuring cups and spoons, a kitchen thermometer, a hand mixer or kitchen mixer, parchment paper, a fork, a couple of bowls, a rolling pin, and some plastic wrap. You could also use a silicon pastry mat. Can I make additions? Yes... you can add sea salt, cheese, or herbs to the dough. Can I make substitutions? Yes...you can use Bob's Red Mill 1:1 Gluten Free Flour. Can I store the dough for later use? Yes. You can refrigerate it up to 48 hours for later use. What kinds of pizza can I make with this dough? Thin crust pizza, regular crust pizza calzone, and deep dish pies. Ingredients 3 1/2 cups of Pillsbury Best Gluten Free Flour Blend, plus more for dusting 1 teaspoon of refined sugar 1 envelope of dry yeast 2 teaspoons of kosher salt 1 teaspoon of Italian seasoning 1 large egg, room temperature 1 1/2 cups of warm water at 110º F olive oil Method Activate the yeast. Combine the warm water, yeast and sugar in a bowl and let it rest for 5 minutes. Make sure the water is not hotter than 110º F. In a large bowl or mixer, combine the flour, salt, and the Italian seasoning. Make sure it is all incorporate well. Add the yeast and mix on low for 2 minutes. Add the egg and 2 tablespoons of olive oil. Mix on medium until the dough separates from the bowl and forms into a ball. If the dough remains sticky, just add 1 tablespoon of flour at a time until it becomes a solid ball. Remove from the bowl and place on a lightly floured surface and knead into a smooth ball (see Figure 1 above). Place the dough in a greased bowl. Cover with plastic and let it rest in a warm place for at least 2 hours. Once the time has elapsed, transfer the dough again to a floured surface and divide into two. Cover them and let them rest for 20 minutes or wrap them individually with plastic wrap and refrigerate until need it. I recommend using the dough within 24 to 48 hours. The longer it sits refrigerated the stronger a sough dough flavor it will develop. When it is time to use the dough, just let it sit out wrapped on the counter for 10 minutes. Preheat oven to 425º F. Place a large piece of parchment paper on a flat surface and position the unwrapped dough in the center. Place another piece of parchment paper on top and gently roll the dough out with a rolling pin to a 3/4" thickness. Remove the parchment paper on top and use your fingers to fix any cracks on the dough. Create a crease on the edges to make the pizza pie. Use your fingers again to gently smooth the center as much as possible (See Figure 2 below). Use a fork to make some indentations in the pizza pie (see Figure 3 below). Top the pizza with your favorite toppings. Using the bottom parchment pepper, lift and transfer the pizza pie onto you pizza stone or dish. No need to remove the paper unless you are using a real brick oven. Bake the pie for 20 minutes, turn the broil feature on you oven on low and cook for another 3 to 5 minutes. Remove from the oven, cut into slices, and serve. I made a traditional Margherita pizza (simple red sauce, mozzarella, tomatoes, pepper flakes and olive oil). Once baked I added fresh basil, parmesan, crushed pepper flakes, and some olive oil. Enjoy!!! Printable recipe (pdf) below:

Learn how to make this delicious classic deli treat at home! You only need four ingredients! Prep Time: about 20 minutes Resting time: 2 to 5 days Cooking time: 0 Yield varies Gluten/Soy/Dairy Free Pesco Vegetarian Did you know you can make Lox at home and it only requires 4 ingredients? Yes... you can with little effort produce a delicious Lox spread for your family or guests, and leave them all praising you culinary prowess! Perfect for breakfast or snacking, Lox is a a good addition to you recipe repertoire and it doesn't require a lot of effort. It's an easy process and within 2 to 5 days you can enjoy the fruit of your labors. You can save a lot of money my making your own Lox at home instead of buying it at the deli. And the best perk is that you have absolute control over the quality of the ingredients and final product. What is Lox? Lox is a fillet of brined salmon. Lox is one type of salmon product often served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and capers. What is the flavor profile of Lox? Briny with oily notes from the Omega-3 oils. What ingredients will I need to make Lox? Salmon filet with skin, fresh dill, kosher salt, and refined sugar What else will I need to make Lox? A bowl, measuring cups, plastic wrap, a knife, a deep dish, a zip loc bag, and a jar filled with sand, coins, or rocks. Can I make additions or substitutions? I really recommend sticking to the recipe on this one. What is Kosher salt? Kosher salt or koshering salt (outside North America called kitchen salt, cooking salt, flake salt, rock salt or kashering salt) is coarse edible salt without common additives such as iodine. Used in cooking and not at the table, it consists mainly of sodium chloride and may include anti-caking agents. How do I store left over Lox? Just place in a zip loc bag and store in the refrigerator. How long can I store the Lox for? I recommend for the Lox to be eaten within 5 to 8 days after slicing. How should I serve Lox? Traditionally it is served on a bagel with slices of red onions and cucumbers, some cream cheese, capers, and fresh dill. I like serving it as a Smørrebrød or on a bagel, and topped the the traditional toppings as well as with chives and caviar. INGREDIENTS 2 pounds of raw salmon filet with skin, cut in half 1 cup of refined sugar 1 cup of kosher salt 1/2 cup of fresh dill, chopped finely Method Mix the salt and sugar together in a bowl. Remove bones from the fish if not deboned already. On a flat surface, spread out a piece of plastic wrap about 15 inches long and add 1/2 cup of the salt and sugar mixture right in the center, creating a bed for the salmon. Sprinkle a generous amount of dill on top. Place one half of the salmon, skin facing down, on top of the mixture and sprinkle a generous amount of chopped dill on it. Add another 1 cup of the salt/sugar mixture on top of the dill and place the other half of the salmon, skin facing up, on top... making a sandwich-like structure. Top with the rest of the dill and what’s left of the salt/sugar mixture. Carefully wrap the salmon tightly with the plastic. Make sure you make a tight bundle as shown in the image below (figure 1). Place the wrapped salmon inside a zip loc bag, push as much air out as possible, and seal the bag. Once the bag is sealed, place it in a deep baking dish, put a small plate on top, and weight it down with a jar full of coins or sand. You need something heavy to press the salmon and aid the curing process. Carefully place the baking dish with the weighted jar in the refrigerator and let it cure anywhere from 2 to 5 days, draining the excess liquid once daily. Once the lox has cured, remove from the plastic wrap, wash with cold water to discard the salt/sugar crust that has formed, and pat dry with a paper towel. The lox should be firm and easy to handle. Using a sharp knife, start cutting slices at an angle. Make sure you cut with the grain and not against it. Serve the lox slices with your preferred toppings and bread. Serve cold and refrigerate remaining lox for up to a week. Enjoy!!! Printable recipe (pdf) below:

Soft, easy to make, flavorful and 100% delicious. These dinner rolls will become a favorite at your dinner table! Prep time: about 12 to 15 minutes Inactive time: 75 minutes Cooking time: 20 minutes Yields 16 rolls Gluten/Soy Free Lacto-Ovo Vegetarian Last holiday season, my mother-in-law surprised me with these gluten free dinner mini rolls. They were soft, fluffy, and just delicious! For the first time in years I was able to have rolls with my holiday dinner and I was ecstatic! Ever since, we have these rolls every Sunday with dinner. They are truly easy to make and require no fuss, which is great when having a busy schedule. These rolls are savory but could be made sweet by adding some extra sugar or honey. If you want to change the flavor profile, just add herbs or spices. Just feel free to play with the recipe to achieve the flavor profile you desire. Play with the recipe...make it yours! Note: there was a small error in the amount of sugar required to make these rolls. It has been corrected. Thank you! What is the flavor profile? Savory with a hint of sweetness. What ingredients will I need to make these rolls? Bob's Red Mill 1:1 Baking Gluten Free Flour, water, milk, sugar, salt, unsalted butter, yeast, and eggs. What else will I need to make this? Measuring cups and spoons, a kitchen thermometer, a couple of mixing bowls, a hand held mixer, a baking tray, some plastic wrap, and parchment paper. Can I make substitutions? Yes. You could use Pillsbury Best Gluten Free All Purpose Flour Blend instead. I can't have dairy. Can I use a dairy substitute? Absolutely! You can use any dairy substitute of your choice! Can I make some additions? Yes. As I mentioned in the introductions, you can add dried fruit, cheese, sweeteners, herbs or spices to the rolls to change the flavor profile. I don't have a hand mixer. Can I mix it by hand? Yes you can. Wet your hands and just work the dough until all the ingredients are incorporated and it becomes a soft yet somewhat sticky dough ball. Can I store the rolls after baking them? Yes. You can freeze them for up to 2 months. Just thaw overnight at room temperature when need it. INGREDIENTS 2 /3/4 cups of Bob's Red Mill 1 to 1 Gluten Free Baking Flour or Pillsbury Best Gluten Free All Purpose Flour Blend 1 cup of warm milk or dairy substitute 1 packet of instant dry yeast 1/4 cup of warm water 1 large egg 2 tablespoons of sugar 1/8 teaspoon of sugar 1 teaspoon of salt 4 tablespoons of melted unsalted butter or dairy free butter substitute Method Activate the yeast in a bowl by combining warm water (not hotter than 110º F), 1/8 teaspoon of sugar, and yeast together. Let it rest covered for at least 5 minutes. Bring the milk to 100º F. In another bowl, combine the flour, sugar and salt together. Mix well. Add the activated yeast to the flour mixture, followed by the milk, egg, and 2 tablespoons of melted butter. Mix with a hand mixer at medium speed until a soft ball forms. The dough will remain somewhat sticky. Set aside. Line a baking tray with parchment paper and return to the dough. Wet your hands and pull small quantities of the dough and roll into a ball, about 3" in diameter. The dough will be sticky so re-wet your hands as needed. Place ball onto the baking tray and repeat the process until all the dough has been used. Grease a piece of plastic wrap and cover the rolls. Allow them to rest and rise in a warm environment for 75 minutes or until they have almost doubled in size. Preheat oven to 350º F. Bake the rolls for 20 minutes. Once ready, remove from the oven and brush 2 tablespoons of melted butter on them. Allow them to rest for another 5 minutes before serving. Rolls can be frozen for up to two months. Thaw at room temperature for 8 to 12 hours before serving. Enjoy!! Printable recipe (pdf) below:

Simple, refreshing, elegant, and above all: easy to make. This Champagne cocktail will be a new favorite of yours! Prep time: about 1 minute Cooking time: 0 Yield depends on the size of the champagne bottle Gluten/Dairy/Soy Free A new favorite of mine and hopefully of yours! This easy to make cocktail only requires three basic ingredients and two optional garnishes yet it is very refreshing, flavorful, crisp, and memorable! This wonderful cocktail has been around at least over 150 years and, although it is not as well known or celebrated as other cocktails, it holds its ground when it comes to being a delectable and outstanding libation worthy to be a part of any celebration! This is my interpretation of the cocktail. I have decided to depart from the traditional route and add my own personal touches. I hope you will like it as much as I do. What is a champagne cocktail? A champagne cocktail is an alcoholic drink made with sugar, Angostura bitters, Champagne, brandy and a maraschino cherry as a garnish. It is one of the IBA official cocktails. A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix. What is the flavor profile? Crisp and sharp with sweet citrusy notes. What Ingredients will I need to make this? Champagne, old fashion aromatic bitters, sugar cane cubes, fresh rosemary twigs (optional), and cranberries (optional). What else will I need to make this? All you need is the champagne flutes and some paper napkins. Can I make substitutions or additions? Yes. You could use an Italian Prosecco or Spanish Cava instead of champagne. You could also use an orange slice instead of the cranberries and/or rosemary...although the rosemary gives it a nice aromatic tone to the cocktail. What is "Old Fashion Aromatic Bitters"? A bitters (plural also bitters) is traditionally an alcoholic preparation flavored with botanical matter so that the end result is characterized by a bitter, or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and cocktail flavorings. Since cocktails often contain sour and sweet flavors, bitters are used to engage another primary taste and thereby balance out the drink and make it more complex, giving it a more complete flavor profile. What are the ingredients in bitters? The botanical ingredients used in preparing bitters have historically consisted of aromatic herbs, bark, roots, and/or fruit for their flavor and medicinal properties. Some of the more common ingredients are cascarilla, cassia, gentian, orange peel, and cinchona bark. Most bitters contain both water and alcohol, the latter of which functions as a solvent for botanical extracts as well as a preservative. The alcoholic strength of bitters varies widely across brands and styles. Ingredients Champagne, Prosecco, or Cava 1 sugar cane cube per cocktail 5 drops of Old Fashion Aromatic Bitters per cocktail 1 fresh rosemary twig per cocktail (optional) 3 fresh or frozen cranberries per cocktail (optional) Method Place a folded paper napkin over the rim of each champagne flute. Place a sugar cube in the center of each napkin and add 5 drops of the old fashion bitters onto the sugar cube. Allow the cube to absorb the bitters. Remove the napkin from the champagne flute rim and let the cube fall into the bottom of the flute. Slowly add champagne to each flute, stopping half way through to allow the champagne to settle. Once it has settle, fill each flute to the desire quantity. Garnish with a rosemary twig and the cranberries. Enjoy!!! Printable recipe (pdf) below: