Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free

Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free

What better way to celebrate Spring than making “Pasta Primavera,” a healthy Spring Vegetable & Pasta dish…after all, “primavera” means ‘spring style’ in Italian 😉 I love this easy and very versatile recipe….I use as many veggies that I can find in my refrigerator before they go bad. Asparagus, squash, broccoli, bell peppers, carrots, zucchini, onions, snow peas…the possibilities are endless! And, the light lemony-butter sauce makes this recipe irresistible 🙂
*The original version of this recipe came from evolvingtable.com – thank you SO much for sharing! I have adjusted the original recipe in order to make it gluten-free and allergy-friendly for my family.

The Pasta:

  • 4 Cups Gluten-Free Pasta, dry (any style is fine)

The Vegetables:

  • 1 lb Asparagus (trim ends and cut into 2″ pieces)
  • 1 large Yellow Squash (quartered lengthwise & cut into bite-size pieces)
  • 1 large Zucchini (quartered lengthwise & cut into bite-size pieces)
  • 2 large Bell Peppers, any color (cut into bite-size pieces)
  • 1 large Vidalia Onion (cut into bite-size pieces)
  • 2-3 Tbsp Olive Oil
  • 1/2-1 tsp Kosher Salt
  • 1/4-1/2 tsp Ground Black Pepper
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Dried Basil

The Lemon-Butter Sauce:

  • 4 Tbsp Butter, salted ((1/2 stick))
  • 1 Large Lemon (Zest and juice)
  • 1 1/2 tsp Garlic, minced (I use the already-minced Garlic in a jar)
  • 1/2 Cup Water (reserved from the pasta water)
  • 1 Tbsp Dried Basil (or 1/4 Cup fresh, chopped)
  • 1/2-3/4 Cup Parmesan, grated (fresh is best)
  • 1/2-1 tsp Salt (to taste)

The Pasta:

  1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
  3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
  4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

  1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
  2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
  3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
  4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
  5. Oh, so yummy! Enjoy 🙂
Dinner, Lunch, Main Dish
American, Italian



Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

If you’re looking for a REALLY yummy meal that will not only fill your family’s stomachs, but will have them coming back for more, then you have found the perfect recipe! My family loves Italian food, so this one was right up our alley 🙂 I always double this recipe, so I can serve one immediately and freeze the other one for those busier nights. To save on time, you can use a GF Pasta Sauce instead of making the sauce from scratch. Also, most grocery stores sell already-made meatballs (or frozen) in their meat section, but I highly recommend making your own using ground Turkey and Italian sausage…it really adds a wonderful flavor!
As usual, a BIG “Thank You” to The Pioneer Woman for sharing the original version of this recipe – I made a few changes to make it GF and allergy-friendly for my family 😉

Homemade Sauce:

  • 1 Tbsp olive oil (I use the Light variety)
  • 1 1/2 tsp minced garlic (I use the already minced Garlic in a jar)
  • 1 Medium Onion, chopped (I use Vidalia, but any variety is fine)
  • 2 15 oz. cans Tomato Sauce (30 total ounces; I use the plain variety (no spices))
  • 1 12 oz. can Tomato Puree
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Basil
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt (optional)
  • 1/4 tsp Ground Black Pepper
  • 1/2 Cup Whole Milk, room temperature (1% and 2% are also fine)

Homemade Meatballs:

  • 1 lb. Ground Turkey
  • 1 lb. Ground Pork (I use the mild version)
  • 1/4 Cup GF Whole Oats
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Milk (Whole, 1% or 2%)
  • 1 Large Egg (lightly beaten)
  • 1 pinch Salt (optional)
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Light Olive Oil

The Layers:

  • 1 12 oz. Box Gluten Free Pasta Shells (I highly recommend “Jovial” brand – I have tried just about all of the GF Pastas out there and this one comes the closest to tasting like the “real” thing!)
  • 1 16 oz (1 lb) Fresh Mozzarella Cheese, sliced (You can also use the “Pearls” )
  • 1/2 Cup Grated Parmesan Cheese

Making the Homemade Sauce:

  1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
  2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
  3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
  4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

  1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
  2. Next, add the Milk and Egg and mix well using either your hands or two forks.
  3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
  4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
  5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

  1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

  1. While you’re layering the casserole, preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
  3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
  4. Next, add half of the meatballs.
  5. Then, add half of the Pasta onto and around the meatballs.
  6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
  7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
  8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
  9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
  10. Allow to cool for about 10-15 minutes before serving.
  11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂
Dinner, Lunch, Main Dish
Italian



Chicken Parmesan ~ Gluten Free

Chicken Parmesan ~ Gluten Free

Wow! This is the tastiest and easiest recipe on the planet!!! My husband truly thought I had been in the kitchen for hours, when in fact it only took less than 30 minutes to get this dish ready to pop into the oven! Then, 40-45 minutes baking time for the juiciest, yummiest chicken ever 🙂 I make 5-6 large chicken breasts at a time, so we are certain to have plenty of leftovers…plus, chicken breasts are usually so large these days, that we each eat just half of a chicken breast. This recipe is perfect for a large family 🙂
A definite 5-Stars in our home!!!

  • 6 Medium/Large Boneless, Skinless Chicken Breasts (Rinsed and patted dry with paper towels)
  • 3/4 – 1 Cup Gluten Free Bread Crumbs (I use Plain, so not to interfere with the spices/seasonings)
  • 1/2 – 3/4 Cup Grated Parmesan Cheese
  • 3 Heaping Tbsp Dried Parsley
  • 1/2 tsp Table Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 3/4 Cup Salted Butter, melted
  • 3 Tbsp Lemon Juice (Juice of 2 Lemons)
  • Paprika (for sprinkling on top)
  1. Preheat oven to 350 degrees. Place oven rack in the center position.
  2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
  3. In a microwave-proof bowl, melt the butter.
  4. Next, set up a “work station” with the following in a row or circle:
    1. Chicken Breasts
    2. Melted Butter
    3. Bread Crumb Mixture
    4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
  5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
  6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
  7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
  8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!

NOTE: The original recipe for this incredible dish came from a wonderful cookbook that was published by the supporters of the American Cancer Society in 1989, called “VIP Cookbook: A Potpourri of Virginia Cooking.” If you can get your hands on one of these cookbooks, it would be well-worth it!!! 🙂

Dinner, Main Dish



Paprika Cauliflower Bites ~ Gluten-Free

Paprika Cauliflower Bites ~ Gluten-Free

Did you know that there are three (3) different types of Paprika? There is “Sweet Paprika,” usually labeled as “Paprika” and offers a somewhat sweet pepper flavor without much heat. The second type is “Hot Paprika,” because it is exactly that…HOT! The last type is “Smoked Paprika” and comes from peppers that have been smoked and dried over a fire. “Smoked Paprika” comes in a variety of spiciness (mild, medium, medium-hot and hot), depending on the variety of peppers used.
Paprika is definitely one of my favorite spices, so I am always trying out new ways to use it in my recipes. I hope you enjoy these Paprika Cauliflower Bites 🙂

The Marinade:

  • 1/4 Cup Light Olive Oil (or Canola Oil)
  • 1/4 Cup lemon juice (Juice of 1 Large Lemon)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use grated when it’s available)
  • 1 tsp Dried Oregano
  • 1 tsp Salt (table)
  • 1 tsp Ground Black Pepper

The Cauliflower:

  • 1 Head Cauliflower (broken/cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur or Better Batter)
  • 4 tsp Paprika (I use “Sweet Paprika” (label usually states just “Paprika”)
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, shredded or grated (I use Shredded for this part for a cheesier finish)
  • 1/2 Cup Butter, salted
  1. In a medium-size bowl, combine all of the Marinade ingredients mixing well; set aside.
  2. Place the bite-size Cauliflower pieces into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the Cauliflower and close bag securely. Smoosh the Cauliflower around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. Meanwhile, combine the GF Flour, Paprika, Pepper and Parmesan Cheese in a large bowl, mixing well.
  5. Once the Cauliflower has finished marinating, melt the butter in a large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the Cauliflower pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the Cauliflower pieces with the GF Flour mixture.
  7. Once the Cauliflower pieces are ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the Cauliflower around for about 1-2 minutes, allowing the pieces to turn golden brown and lightly crispy. Gently flip the Cauliflower pieces over to cook all sides…you may have to reduce the temperature to prevent burning. Test a piece after about 5 minutes to see if it’s done (softened) – I usually cook mine for about 8-10 minutes.
  8. Serve with a fresh salad and your choice of protein….yummy! 🙂
Appetizers, Dinner, Hors d’Oeuvres, Side Dish



Stove-Top Paprika Chicken Bites (Gluten Free)

Stove-Top Paprika Chicken Bites (Gluten Free)

These crispy, yet tender, Paprika Chicken Bites will have your friends and family asking for more! They are delicious served all by themselves or over GF Pasta and my oven roasted veggies! And, the Lemon really comes out when served cold, making this recipe perfect for a picnic lunch. Enjoy 🙂

The Marinade:

  • 1/4 Cup olive oil (or Canola Oil)
  • 1 Large Juice of Lemon (about 1/4 cup)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use shredded, because that is all we have in our area)
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

The Chicken:

  • 3-4 Medium Chicken Breasts (rinsed, patted dry and cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 4 tsp Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, grated or shredded
  • 1/2 Cup Salted Butter (I use Land O Lakes)
  1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
  2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
  5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
  7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
  8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
Dinner, Main Dish



Cheesy Yellow Squash Casserole (Gluten Free)

Cheesy Yellow Squash Casserole (Gluten Free)

This Yellow Summer Squash Casserole is SO easy and cheesy that it will quickly become one of your family’s favorites! It pairs nicely with a fresh green salad and your favorite protein…a perfect accompaniment for my Maple Glazed Salmon! Enjoy 🙂

  • 2-3 Large Yellow Summer Squash, thinly sliced ((or 5-6 Medium Squash))
  • 1 Tbsp Canola Oil
  • 1 Tbsp Salted Butter (I use Land O Lakes)
  • 1 Large Vidalia Onion, thinly sliced
  • 1/2 Cup Parmesan cheese, shredded
  • 1 Cup Shredded Cheddar Cheese (I used Medium Cheddar, but Mild or Sharp works, too!)
  • 1/2 Cup Lite Sour Cream
  • 1/2 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 – 3/4 Cup Gluten Free Italian Bread Crumbs
  1. Preheat oven to 375 degrees.
  2. Grease a 2-quart casserole dish; set aside.
  3. In a large skillet, heat the Oil and Butter over medium heat until the butter is melted.
  4. Saute the thinly sliced Squash and Onion until both are soft. Sprinkle with the Salt and Pepper.
  5. Transfer the Squash and Onion to the prepared casserole dish and add the Parmesan, Cheddar and Sour Cream. Mix gently until well combined.
  6. Sprinkle the Bread Crumbs evenly over the top.
  7. Bake for about 30 minutes or until bubbly and the top is a light golden brown.
  8. Serve with a fresh green salad and your favorite protein….pairs lovely with the Maple Glazed Salmon!
Side Dish



Garlic-Parmesan Asparagus

Garlic-Parmesan Asparagus

We are BIG fans of Asparagus, so I am always trying new ways to prepare this wonderful vegetable! This recipe is SO quick, easy and delicious that you will be wishing you had made more 😉 Enjoy!

  • 1 Bunch Asparagus (If you love Asparagus as much as we do, you may want to make 2 bunches)
  • 1-2 Tbsp Olive Oil
  • Kosher Salt (as much or as little as you desire)
  • Ground Pepper (as much or as little as you desire)
  • 2 tsp Garlic, chopped (I use the already prepared chopped Garlic in the jar)
  • 2-4 Tbsp Grated or shredded Parmesan (I use both – Grated for mixing with the Garlic and Shredded for topping before serving)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
  4. Rinse Asparagus in cold water and pat dry with paper towels.
  5. Spread the Asparagus onto the prepared baking sheet in a single layer. Drizzle or brush (I brush to coat more evenly) the Olive Oil over the Asparagus. Sprinkle with Kosher Salt and Pepper, coating evenly.
  6. Bake the Asparagus for about 8-10 minutes on the middle rack.
  7. While the Asparagus is baking, mix the Garlic and Grated Parmesan together in a small bowl.
  8. Sprinkle the Garlic-Parmesan mixture evenly over the Asparagus. Bake for another 5-7 minutes, or until Parmesan Cheese is melted.
  9. Sprinkle more Shredded or Grated Parmesan over the Asparagus and serve with your favorite dish! Yummy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish