Subscribe

Sign up for my upcoming newsletter!

Pug and Tater's

From Home With Love

gluten free

Hot Chocolate

by

It snowed in Charleston! The kids are having a blast playing in the snow (a rare treat) and I made some hot chocolate for them to enjoying while warming up. This vegan version has only four ingredients and is ready in less than 10 minutes.

I use Ghirardelli cocoa powder in this.

Print
Hot Chocolate
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 
Servings: 2 servings
Ingredients
  • 2 cups unsweetened almond milk
  • 1/4 cup sugar
  • 4 teaspoons cocoa powder
  • 1/2 teaspoon vanilla
Instructions

  1. Put all ingredients into a saucepan and whisk to combine.

  2. Heat over medium heat for 5-8 minutes until very warm.

  3. Serve with mini marshmallows and a splash of cinnamon on top.

Spinach Strawberry Salad

by

The red and green colors of this salad make it really festive to serve around the holidays. This is one spinach salad that your child might eat, thanks to the strawberries and the sweet dressing.

Print
Spinach Strawberry Salad
Ingredients
  • 1 pound fresh spinach
  • 1 quart strawberries sliced
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup olive oil
  • 1/2 cup sugar
  • 1/4 cup tarragon vinegar
  • 1 1/2 tablespoon onion minced
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
Instructions

  1. Put olive oil, sugar, tarragon vinegar, onion, paprika and salt into a lidded glass jar. Shake well to mix.

  2. In a large salad bowl, place spinach and strawberries. Sprinkle with sesame seeds and poppy seeds.

  3. Pour dressing over salad and toss well to mix.

Arugula Salad with Lemon Vinaigrette

by

This light and delicious salad pairs well with most foods, and is quick and easy to put together.

Print
Arugula Salad With Lemon Vinaigrette
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Servings: 4 servings
Ingredients
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon white balsamic vinegar
  • 1/4 teaspoon salt
  • freshly ground pepper
  • 5 oz. arugula
  • 1/4 cup Parmesan cheese freshly grated
  • 1/4 cup pine nuts toasted
Instructions

  1. In a small dry pan, cook pine nuts over medium heat until they just start to turn color and become fragrant. Watch carefully as they can burn easily.

  2. In a lidded glass jar, put olive oil, lemon juice, balsamic vinegar and salt and pepper. Shake well to mix.

  3. Put arugula in a large bowl and toss with the dressing (may not need all of it). Add pine nuts and parmesan cheese and toss again. Serve with additional freshly ground pepper.

Adapted from Kalyn’s Kitchen.

Quinoa With Sautéed Vegetables

by

I love all-in-one side dishes like this one. It makes for easy entertaining and this one is quick enough to have for a weeknight meal with some grilled chicken or fish. This would also make a great meatless main dish, as quinoa is full of protein.

 

Print
Quinoa With Sautéed Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 4 servings
Ingredients
  • 1 14.5 oz. can chicken broth
  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 cup orange bell pepper diced
  • 1 cup red bell pepper diced
  • 1 cup zucchini diced
  • 1 cup asparagus cut into 1 inch pieces
  • 1 lemon juiced
  • 1 tablespoon fresh Italian parsley chopped
  • 1/2 cup feta cheese crumbled
  • salt
  • freshly ground pepper
Instructions

  1. In a medium saucepan, bring chicken broth to a boil. Add quinoa, cover and reduce heat to low. Cook for 15 minutes or until quinoa is tender. Remove from heat and fluff with a fork.

  2. While quinoa cooks, heat olive oil over medium heat in a large skillet. Add garlic, peppers, zucchini and asparagus. Season with salt and pepper. Cook until vegetables are tender, about 7 to 10 minutes.

  3. Stir together quinoa and vegetables in a bowl. Add lemon juice, parsley, and more salt and pepper, if desired. Serve with feta cheese on top.

Crustless Breakfast Pizza

by

Breakfast pizza is a holiday tradition of ours. We used to make it with a crescent roll crust until a family member realized they were sensitive to gluten. The crustless version is even better than the original.

You can make this ahead of time, stopping before you add the egg mixture. Cover and store in the refrigerator overnight and finish it in the morning before baking. I’ve accidentally used monterey jack cheese instead of mozzarella cheese before and it was equally delicious.

Print
Crustless Breakfast Pizza
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Ingredients
  • 1 pound pork breakfast sausage
  • 1 cup (4 oz.) cheddar cheese shredded
  • 1 cup (4 oz.) mozzarella cheese shredded
  • 6 eggs beaten
  • 1/2 cup milk
  • 3/4 teaspoon oregano
  • 1/8 teaspoon freshly ground pepper
Instructions

  1. Preheat oven to 350 degrees. Spray a 10 inch tart pan with cooking spray.

  2. Brown sausage in a large pan over medium heat. Drain off the fat and put the sausage on a plate lined with paper towels.

  3. Add sausage to the tart pan. Sprinkle cheddar and mozzarella cheeses on top.

  4. Combine eggs, milk, oregano and pepper in a bowl. Pour over the pizza.

  5. Bake for 30 minutes or until eggs are set - cut into the middle with a knife and there shouldn't be any liquid remaining.

  6. Let cool for 5 minutes then enjoy!

Marinated Artichoke Salad

by

This is a great salad to make ahead when you’re entertaining, so you just have to toss it together when it’s time to eat.

Print
Marinated Artichoke Salad
Ingredients
  • 1 large head romaine lettuce
  • 1 14 oz. can quartered artichoke hearts drained
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons tarragon vinegar
  • 2 tablespoons sugar
  • 2 tablespoons onion minced
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • freshly ground pepper
Instructions

  1. Combine everything except the lettuce and artichokes in a lidded glass jar or other lidded container. Shake well to mix.

  2. Add artichokes and marinate in the refrigerator for at least 4 hours or overnight.

  3. Cut lettuce into bite size pieces and toss with the dressing. Serve immediately.

Jambalaya

by

Gluten free and dairy free, jambalaya is so comforting in the cooler weather. I usually buy a rotisserie chicken to use in this one pot meal. Feel free to add a pound of shrimp instead of, or in addition to, the chicken. Add the shrimp at the end with the tomatoes as shrimp only take a few minutes to cook.

I’ll saute some mushrooms, zucchini and sometimes squash in a separate pan to stir into to my bowl of  jambalaya to add some extra veggies. I prefer Frank’s hot sauce with this, but use whatever you like.

Print
Jambalaya
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Servings: 8 servings
Ingredients
  • 1 16 oz. package smoked sausage sliced
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 green pepper chopped
  • 3 cloves garlic minced
  • 2 cups rice
  • 1 32 oz. container chicken broth
  • 1 pound cooked chicken chopped
  • 1 14.5 oz. can stewed tomatoes undrained and chopped
  • 1 8 oz. can tomato sauce
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon hot sauce
  • 3 tablespoons green onions chopped
Instructions

  1. In a large Dutch oven, brown sausage over medium heat. Drain and put sausage on a plate lined with paper towels.

  2. Add olive oil, green pepper and onion and cook for several minutes until softened. Add garlic and cook for another minute.

  3. Add rice, chicken broth and sausage back in. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.

  4. Stir in chicken, tomatoes and next 3 ingredients. Cook for 3-5 more minutes.

  5. Top with green onions and add extra hot sauce, if desired.

Adapted from Southern Living Magazine.

Chicken Fajitas

by

Chicken fajitas are a real crowd pleaser. I usually serve them with Corn, Avocado and Tomato Salad, Mexican Rice and of course, Guacamole.

 

Feel free to use steak or shrimp instead of chicken, or any combination of them that you like.

Print
Chicken Fajitas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 4 servings
Ingredients
  • 1 pound chicken breasts
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 1/2 each red, orange and yellow pepper sliced
  • 1 lime juiced
  • corn or flour tortillas
Instructions

  1. In a large plastic ziplock bag, add spices. Shake to mix.

  2. Put chicken breasts in plastic bag and roll to coat them in spices.

  3. Grill chicken until cooked completely through. (Time will depend on how thick the chicken is and how hot the grill is.)

  4. While chicken cooks, heat a large sauce pan over medium heat. Add olive oil and peppers and onions. Cook for 5-7 minutes until they begin to soften a little.

  5. Slice the chicken when it's cooked. Put chicken, peppers and onions in a large bowl.

  6. Squeeze lime juice on top and stir to combine.

  7. Serve on tortillas and top with any optional toppings.

Recipe Notes

Optional toppings: shredded cheese, guacamole, sour cream, salsa, hot sauce, chopped fresh cilantro, lime juice.

Mexican Rice

by

This is a good side dish to make with tacos or fajitas. You can add 1-2 diced jalapeños with the onion and pepper to give this a spicier kick. Substitute vegetable broth for the chicken broth to make this vegan/vegetarian.

Print
Mexican Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 


Servings: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 green pepper chopped
  • 2 garlic cloves minced
  • 1 cup rice
  • 1 14.5 oz. can diced tomatoes undrained
  • 1 1/2 cups chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly ground pepper
Instructions

  1. Heat a medium saucepan over medium heat. Cook the onion, pepper and garlic in olive oil for several minutes until they begin to soften.

  2. Add the rice and the rest of the ingredients. Stir to combine.

  3. Bring to a boil. Cover and reduce heat to low.

  4. Cook for 20 minutes or until liquid is absorbed.

  5. Fluff with a fork and enjoy immediately.

Adapted from Tasty Kitchen.

Tortilla Soup

by

This is a comforting, flavorful, veggie packed soup on cold nights or anytime you’re craving Mexican food. Adding lime juice and cilantro really give this a refreshing taste.

In a hurry, I’ll buy a rotisserie chicken, chop it up and add it in with the chicken broth, etc. Add two chipotle peppers in adobo sauce if you like it spicy. Although the recipe doesn’t call for it, I threw in a squash this time since I had one on hand.

Print
Tortilla Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound chicken breasts or tenders diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon cumin
  • salt
  • freshly ground pepper
  • 1 medium yellow or white onion chopped
  • 1 red pepper chopped
  • 1 zucchini chopped
  • 1 chipotle pepper in adobo sauce chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 14.5 oz. cans stewed tomatoes undrained and chopped
  • 1 8 oz. can tomato sauce
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can corn drained and rinsed
Instructions

  1. In a large saucepan, heat olive oil over medium heat. Add chicken and lightly brown. Season with poultry seasoning, cumin, salt and pepper.

  2. Add onion, pepper, zucchini, chipotle pepper and garlic. Cook for about 5-7 minutes until they begin to soften.

  3. Add chicken broth, tomatoes, tomato sauce, black beans and corn. Bring to a boil and reduce to medium low. Simmer for 5-10 minutes.

  4. Taste for seasonings and add more salt or pepper, if desired. 

  5. Serve immediately with any or all of the optional toppings.

Recipe Notes

Optional toppings: diced avocados, chopped fresh cilantro, fresh lime juice, shredded cheddar or jack cheese, sour cream, crushed tortilla chips

Adapted from Rachael Ray’s Tortilla Soup.