Tuesday, October 28, 2014

Quick Brazilian Cheese Rolls

I have made these two nights in a row. My family has loved them and so do I. I found them on Pinterest from Our Best Bites. 

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

Saturday, October 11, 2014

Broccoli Bacon Salad

We eat this salad at every single holiday. Naturally gluten free!

Broccoli Bacon Salad
2-5 crowns of broccoli, chopped up into bite-sized pieces
1/2lb of bacon, fried and crumbled
1/2 to 3/4lb of grated shredded cheese
1/4 cup chopped red onion
1/2 cup mayonnaise (NOT miracle whip)
1/4 cup sugar
2 tbsp vinegar

Stir together the salad ingredients. Mix the sauce ingredients together. Pour sauce over the salad. Chill in the fridge for a couple of hours or overnight.