Gluten-Free S'mores Tartlets

For all the bakers and chocolate lovers out there – this recipe is for you! These chocolate tartlets are a fun twist on a my favorite camping dessert, S'mores. Crushed graham crackers on the bottom, a yummy chocolate filling and a marshmallow Italian meringue on top.

Sharing these from the archive for National S'mores Day! Madison loved helping me in the kitchen. I put those little hands to work. I also made the cupcakes a day ahead, then made the meringue the following day which worked out perfect.

I adapted this recipe from Kyra Bussanich's cookbook, Sweet Cravings. Such a great cookbook for gluten-free desserts. I met Kyra a few months ago, she was the first gluten-free winner of Food Network's "Cupcake Wars" where she beat out non-gluten free cupcakes on the show which is pretty impressive. Although her recipes are all gluten-free, they are obviously not light so it took some work to cut the calories but I loved the final result. Her original recipe uses heavy cream in her chocolate ganache filling, but these worked out well using evaporated milk instead. I made some other modifications and everyone enjoyed them.

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Recipes: Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa

• Prep Time:20 minutes
• Cook Time:16 minutes
• Serves:4

 

Tagged:
balsamic, florida, florida department of agriculture, ginger, mahi, mango, papaya, red pepper, tropical fruit salsa recipe,

Recipe for Grilled Ginger Mahi-Mahi with Tropical Fruit Salsa.

 

Foodie Byte

Nutritional Value Per Serving

Calories 281, Calories From Fat 87, Total Fat 10g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 172mg, Total Carbohydrates 8g, Protein 39g, Omega 3 Fatty Acid 0.23g

Ingredients

4 6-to-8-ounce mahi-mahi fillets
3 tablespoons unsalted butter
6 shallots, minced
4 slices fresh ginger, unpeeled, minced
1 clove garlic, minced
Black pepper to taste
Florida Tropical Fruit Salsa
1 cup mango, diced medium
1 cup papaya, diced medium
1/2 cup red onion, diced small
1/2 cup sweet red pepper, diced medium
1/2 cup tomato, diced medium
1 teaspoon jalapeno pepper, minced
1 tablespoon garlic, minced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 1/2 tablespoons Balsamic vinegar
1/4 cup olive oil
Salt and pepper to taste

Preparation

Preheat grill or broiler. Arrange fillets in grilling basket or on broiler pan coated with nonstick cooking spray; set aside. In a small skillet, melt butter over medium heat and add minced shallots, ginger and garlic. Cook 8 to 10 minutes until golden. Remove skillet from heat. Reserve 1/2 of the ginger-shallot-garlic mixture; set aside. Brush fillets with remaining ginger garlic mixture. Grill or broil fillets 4 to 5 inches from heat for 6 minutes or until cooked through, turning once. Transfer fillets to plates and drizzle with reserved shallot-ginger garlic butter.
For Florida Tropical Fruit Salsa - Combine all ingredients and refrigerate for 2 hours. Serve cold or slightly warm with your favorite Florida seafood or chicken.

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Crispy Chicken Cutlets With Cherry Tomato Panzanella

Recipe from Bon Appétit

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Recipes: Pan Seared Cod with Pineapple Sage Pesto

 

Tagged:
black pepper, coconut flour, coconut oil, cod fillets, dinner, food channel, fresh pineapple sage leaves, garlic, grated parmesan, lime, macadamia nut oil, macadamia nuts, pineapple juice, pineapple sage pesto, recipes, seafood, sea salt, the elegant gour,

I’ve been growing herbs a long time, and I'm always on the lookout for new herbs with which to experiment. One of my favorite discoveries is pineapple sage, which has been in my garden for about five years now. It has a sweet, pineapple scent, and it's easy to grow. I use the leaves in salads and teas, and it also makes a potent pineapple Mojito! For this recipe, I use the pineapple sage in a pesto with macadamia nuts over cod.

 

 

 

Foodie Byte

I used the Twisted Zucchini and Squash Ribbons as my vegetable base. If you can’t find pineapple sage (check your local Farmer's Market's, sage will work with a little basil or mint mixed in.

Ingredients

1 garlic clove
1/3 cup Macadamia nuts, roasted
1 1/2 cup fresh pineapple sage* leaves
1 lime, zested and juiced
1/3 to 1/2 cup Macadamia nut oil
1/4 cup grated Parmesan (or your favorite cheese)
Sea salt to taste
Black pepper to taste
Four 6 oz. cod fillets
1/3 cup coconut flour
Coconut oil
Salt
Pepper
1/4 cup pineapple juice

Preparation

Pineapple Sage Pesto:
Add garlic and macadamia nuts to a food processor, and pulse to roughly chop.
Add sage leaves and lime juice.
Puree, streaming in macadamia nut oil until blended to desired consistency.
Pour pesto into a bowl, add the lime zest, cheese, salt, and pepper, and stir to blend.
If it is too dry, add a little pineapple juice.
Set aside.

Cod Fillets:
Dry fillets off with paper towels.
Dust all over with coconut flour, and season with salt and pepper.
Heat a non-stick sauté pan to medium high heat, and add coconut oil.
When it begins to simmer, place fillets in pan and do not move.
Turn the fillets over after three to four minutes (depending on thickness), adding a little more coconut oil to the pan.
Cook another three to four minutes.
When done, remove to plate.
Keeping the pan hot, whisk the pineapple juice in with the pan juices.
Pour pan juices over plated fillets and top with pesto.

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Peaches and Crema Paleta Pops

Recipe from Epicurious

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Recipes: Oysters on the Half Shell with Apple Horseradish Slaw

 

Tagged:
appetizers, apple, christmas, entertaining, holiday, hors d oeuvres, horseradish, new years, oysters, party, slaw, williams sonoma,

Plump, briny, Atlantic oysters are cleverly offset by tangy green apple and pungent horseradish in the crunchy slaw that tops them here. A small amount of crème fraîche mellows the assertiveness of the topping, and its richness matches that of the oysters.

Recipe courtesy of Williams-Sonoma and adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

 

Foodie Byte

Ingredients

12 Atlantic oysters, such as Malapeque
1 Granny Smith apple
1 celery stalk
1 teaspoon prepared horseradish
2 teaspoons crème fraîche
Coarse salt for serving

Preparation

Scrub the shell of each oyster with a stiff-bristled brush and rinse thoroughly under cold running water. Discard any oysters that do not close when touched.
To shuck each oyster, grip it, flat side up, with a folded kitchen towel (to protect your hand). Positioning an oyster knife to one side of the hinge (opposite the concentric ridges of the shell), push the tip between the shells and pry upward to open. Keeping the blade firmly against the top shell, run it around the perimeter of the oyster to sever the muscle holding the shell halves together. Discard the top shells. Run the knife underneath the oyster to free it from the bottom shell, being careful not to spill the juice, or liquor, and then set the oyster in its shell on a plate. Repeat with the remaining oysters. Refrigerate the oysters until ready to serve.
Peel, quarter and core the apple. Using a mandoline or a large, sharp chef's knife, slice the apple quarters paper-thin. A few at a time, stack the slices and cut them into thin julienne. Cut the celery into thin julienne less than 1 inch long. In a bowl, combine the apple, celery, horseradish and crème fraîche and mix gently until well combined.
When ready to serve, pour a thin layer of coarse salt onto a platter. Arrange the oysters on top of the salt, taking care not to spill the juice. Spoon an equal amount of the apple-horseradish slaw on top of each oyster and serve immediately; provide small shellfish forks, if desired.

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All-Purpose Barbecue Ribs

Recipe from Epicurious

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