Easter is coming up fast – how did that happen?! We make lasagna on Easter, but we figured that’s probably not your average fare, is it?

So here are some things we’ve made in the past that you might want to consider making for Easter, whether you’re hosting or headed to a potluck.

deviledeggs_08

First up, try these Avocado Deviled Eggs. They’re delicious, creamy, smooth, and will be a popular appetizer. Plus, their pretty. Bonus.

Brunch Cocktails | Garlic, My Soul

If you’ve been tasked with the booze, celebrate this spring holiday with our Brunch Cocktails – they’re classics with a twist, and they’ll keep everyone smiling until your main course is out of the oven.

30 Minute Frittata | Garlic, My Soul

Speaking of brunch, headed to a mid-morning affair and not into any traditional Easter dishes? Try this 30-minute Frittata…it’ll impress anyone who loves goat cheese (read – most people) and it can travel right in your cast iron (plus, arm workout at the same time.)

DSC_0018

Finally, is it your job to bring dessert? Cupcakes travel well. They’re not a mess if there are leftovers. And, these ones incorporate strawberries, which are coming into season, and they have chocolate. What’s not to love?

Here are some other things from around the web we’re loving for Easter:

* These cute DIY Ice Cream Cone Easter Eggs from Studio DIY – leave it to Kelly to come up with something so crazy and adorable all at the same time.
* This strawberry and basil smoothie from Wit & Delight – perfect Easter morning breakfast!
* Look at this salad...the perfect side to a delicious potluck Easter dinner? We think so. Cookie & Kate always has the best stuff, you guys.

What are y’all doing for Easter? Are you dying eggs? We hope you have a wonderful weekend!!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print

Portobello Mushroom Pizza | Garlic, My Soul

This is the way a gluten-free mind works: what can I use as a receptacle to hold my pizza toppings?

I have to admit for awhile I would just roll pepperoni around a mozzarella stick and call it a day. It’s true there are some simply fabulous GF pizza crusts out there. But for today I didn’t want to deal with flour mixtures or anything from the freezer section.

Portobello Mushroom Pizza | Garlic, My Soul

And then I realized that the vegetarians had it figured out all along. For years vegetarians and mushroom fanatics have been using portobellos as a burger replacement. Today I decided this lovely shroom was due for an upgrade to pizza crust.

And boy did it ever deliver. Portobellos have that fantastic flavor that is somehow both strong and compliant to the foods around it. I took my first bite way before I should have and scalded the good gracious out of my mouth. But (and I don’t say this lightly because my tongue was approximately 375 degrees) it was worth it.

Portobello Mushroom Pizza | Garlic, My Soul

Ingredients

1 large Portobello mushroom
1 tbsp pizza sauce
½ cup mozzarella cheese
*your toppings of choice! I used:

sliced cherry tomatoes
pre-cooked bacon
chopped basil

Directions

1. Preheat oven to 375.
2. Rinse Portobello mushrooms and place on a greased baking tray.
3. Bake the mushrooms alone for 10 minutes, flipping them after 5.
4. Remove from oven and top however you like! I added pizza sauce first then mozzarella cheese, tomatoes, bacon, basil and then more cheese for good measure.
5. Bake for 10 more minutes or until the toppings are crispy and the cheese melted.
6. Remove from oven and let cool (use caution!).
7. Eat with a GF beer or hard cider and it’ll be like you aren’t dietly challenged at all!

Portobello Mushroom Pizza | Garlic, My Soul

Portobello Mushroom Pizza | Garlic, My Soul

What is your favorite way to make pizza gluten free? 

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print

You guys, we had a wonderful weekend with King Arthur Flour and a bunch of other new blogger friends (hi friends!) and I am excited to share more with you about it, but in the meantime, I wanted to share a delicious snack with you that everyone should make now. Ready?

Here’s a secret: roasted chick peas are delicious and easy and a great snack.

Roasted Chick Peas | Garlic, My Soul

Now that you know, you should go forth and make yourself some delicious roasted chickpeas and you should eat them all up.

Here’s what you do: take a can of chickpeas, rinse ‘em off, dry ‘em off. Drizzle about a tablespoon or two of olive oil onto the peas, then add pretty much whatever spices you want – I added cayenne pepper, cinnamon, and salt. You can add about a half a teaspoon of each spice and about a quarter teaspoon of salt.

Roasted Chick Peas | Garlic, My Soul

Roast them in the oven at 400 degrees for about 45 minutes…you can even go a bit longer until they’re nice and crispy…I did mine for 45 minutes and it wasn’t quite enough so don’t skimp!

Roasted Chick Peas | Garlic, My Soul

Roasted Chick Peas | Garlic, My Soul

These are a great snack. They are a little spicy, they are a little savory, and they are absolutely portable for work or play. What is your go-to snack for work or play? We’re always looking for more snacks around these parts!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print

Spicy Peanut Stew | Gluten Free | Garlic, My Soul

I had made a peanut stew many years ago, but clearly had forgotten just how delicious a peanut stew could be.  So I was delighted when I came across this recipe over at Cookie and Kate and decided I needed to make it immediately.  I’m also a huge fan of recipes that inherently are gf as opposed to modified to be gf.  The potential gluten in this recipe is the broth or bouillon, but that’s easily avoided.

Spicy Peanut Stew | Gluten Free | Garlic, My Soul

I have made this recipe several times since I found the recipe and have made some slight adjustments and discoveries in the subsequent iterations.  First, I stopped using liquid broth because it is more expensive and takes up way more cabinet space.  I switched to some GF bullion powder; much more bang for the buck.  Personally, I prefer kale to collard greens so that’s what I used and I love any excuse to use red onions.  I find them a little too harsh for eating raw in salads, my onion vehicle of choice, so its nice to find something that mellows them out a bit.  Finally, instead of using sriracha I used ground fresh chili paste which has a spice that builds instead of scorches like sriracha.

Spicy Peanut Stew | Gluten Free | Garlic, My Soul

The major discovery given a thinner batch is like the recipe warns is that the balance of tomato paste and peanut butter to broth is integral to getting the right consistency of soup.    If you don’t use enough tomato paste and peanut butter the soup ends up on the thinner side, so adjust accordingly for the desired effect.

The last time I made this I made a double batch and froze a whole slew of it so any time I get a craving I have a secret stash!

Spicy Peanut Stew | Gluten Free | Garlic, My Soul

What are some of the meals you crave?

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print

Brunch Cocktails | Garlic, My Soul

Spring is here! The sun is staying out later, the weather is getting warmer, and the evening adventures are getting longer. All of these things lead to one of my favorite activities: brunch! Now with the arrival of spring our inhibitions go down when we’re out on the town, often leading to a morning with a little bit of a headache. So whether you like to hit a restaurant patio or stay in your pajamas and enjoy your eggs, pancakes, waffles, and bacon at home, here are a few cocktails that will taste awesome and take a little of that head pain away.

Brunch Cocktails | Garlic, My Soul

MORNING GLORY FIZZ:

Prep Time: 2 Minutes
Servings: 1

Ingredients:

1 ½ oz. blended scotch (1 Shot)
1 medium egg white
½ oz. lime juice
½ oz. lemon juice
1 oz. simple syrup
½ oz. of absinthe or herbsaint
½ oz. club soda

Directions:

1. Grab your shaker and drop in the juices, syrup, and egg white. DO NOT PUT IN THE ICE YET! The egg needs to break down first and the acid from the citrus basically cooks it while you are mixing. Vigorously shake the contents of the mixer for about a minute. When you’re done, the inside should be very fizzy.

2. Add ice and your blended scotch to the mix and once again shake vigorously for about a minute.

3. Rinse an old fashioned glass with the absinthe or herbsaint, getting a nice layer on the inside. Now discard the liquor. Trust me – you don’t want it in there.

4. Strain the contents of your shaker into the glass, fill the remainder of the glass with club soda, and use a thin lemon peel as a garnish.

You’ll end up with a fizzy drink that will be sweet, sour, and light.

Brunch Cocktails | Garlic, My Soul

MIMOSA SUNRISE:

Prep Time: 2 Minutes
Servings: 1

Ingredients:

3 oz. of sparkling white wine or champagne
2 oz. of orange juice
1 tsp. of sugar
3 dashes of Angostura aromatic bitters
½ oz. of grenadine

Directions:

1. Fill your shaker with the sugar, bitters, champagne, and orange juice. Use a mixing spoon until the sugar as broken down and blended with the liquids. This should take about a minute.

2. Add ice to the shaker and vigorously shake for about thirty seconds.

3. Strain the contents into a champagne flute or wine glass and add your touch of grenadine. This is a delicious, and colorful new take on the classic mimosa!

Brunch Cocktails | Garlic, My Soul

BLOODY MARY:

Everybody has their own Blood Mary recipe and everyone insists theirs is the best. I will not do that, I will simply say that for me natural is the real way to go and if you are using pre-made Bloody Mary mix you are cheating your guests and yourself. Often referred to as the “Hair of the Dog”, it is sure to add a little spice to your morning and help that headache become a thing of the past. At least for a few hours…

Prep Time: 2 Minutes
Servings: 1

Ingredients:

1 ½ oz. of Vodka (1 Shot)
3 dashes of Worcestershire sauce
4 dashes of Tabasco
1 tsp. of celery salt
1 tsp. of black pepper
½ oz. of lemon juice
4 oz. of fresh tomato juice (not V8)
1 celery stick for garnish

Directions:

1. Drop all the ingredients into a shaker filled with ice. Shake vigorously for about a minute. Strain the contents into a Collins glass and garnish with the celery stick.

Brunch Cocktails | Garlic, My Soul

What is your favorite brunch cocktail?

Good Spirits Folks!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print