Gluten Free Restaurant Review: Outback Steakhouse

Last night, after a super tasty vegetarian/GF dinner, Brianna, Mindy and I all headed to Outback Steakhouse for dessert.  For those of you that don't know, Outback has quite a few GF options to choose from.  Just click HERE to see for yourself!  They only have one GF dessert option, but it is by far, the best dessert on their menu.  I'm talking about the Chocolate Thunder From Down Under!  It's a flour-less chocolate brownie with vanilla ice cream, drizzled with warm chocolate fudge, and topped with whipped cream.  It's a chocoholic's pathway to nirvana. From talking to the wait-staff there, a lot of people show up just to feast on the chocolate thunder from down under, celiac disease or not.  If you get a chance, I highly suggest you give it a try. It's like biting into a piece of heaven:)

Gluten Free Creamy Salmon & Corn Chowder

Another semester begins.  This time it's the last before I begin my dissertation.  I still have to pass comprehensive exams, and submit a proposal for my dissertation topic, but it all seems downhill from here. Maybe I'm just delusional, but after years of education, knowing that it's almost finally over feels really really good.

Not that I haven't been working in the "real world" all along, but knowing that soon I'll never have to take another long weekend class, or stay up late writing papers after a day of hard work, is a very good thing.  The "real world" is soooo much easier than the life of a grad-student.

I've been thinking about what I'm going to do with all my free time during my dissertation year, and figure what will make me happy will be to cook more, spend more time on my business, and give quality time to my good friends and family.  But knowing myself, I'll probably find some way to cram up all my time with work of some sort:)

However, I'm sure there will always be time for great food and friends.  And speaking of food... this chowder I made is dynomite! I served it at a get-together I had a while back and it was quickly engulfed.  It was so rich and creamy, completely delicious, and warmed up your insides with a sense of being home.  On top of that, it's breezy easy to make.

The only major equipment you'll need is a slow-cooker (crock-pot).

Ingredients

• 2 cups GF chicken broth
• 2 cups water
• 2 cups frozen sweet corn
• 1 cup celery (chopped)
• 1/2 cup onions (chopped)
• 3/4 cup corn meal
• 8 oz. package fat-free cream cheese (cut into cubes)
• 16 oz. can salmon, drained, skin and bones removed, and coarsely flaked with a fork ( I know what you're thinking, "canned salmon?!", and yes, I thought the same thing, but trust me, it works just fine)
• 1 tblsp. dill weed (chopped)

Cooking Directions

1. Mix together the chicken broth, water, corn, celery, onions and corn meal in your slow cooker.
2. Cover. Cook on low 8-10 hours, or on high 3 1/2 to 4 hours.
3. Turn cooker to high and add the cream cheese, stirring until completely melted.
4. Stir in the salmon and the chopped dill.
5. Cover and cook for 10 minutes longer.
6. Dig in! (and try not to burn the top of your mouth!)