Gluten Free Chili Cheese Tortilla with Fresh Tomato Salsa

There isn't an ingredient in this recipe that I couldn't eat every day in something:)  You can use Double Gloucester or Monterey Jack cheese, or any other kind of firm cheese, but I decided to try some Go Veggie Mozzarella Flavored Lactose Free  Rice Shreds.  It was actually a lot tastier than I thought it was going to be. In fact, it tasted a lot like the mozzarella cheese sticks you can buy at your local grocery, but a bit less salty. 

Regardless of the cheese you choose to use in this recipe, it's going to be good.  I'm going to give you a good fresh salsa recipe, but to be honest, I picked up some fresh salsa from the local Whole Food Market.  The salsa is used as a topping for the slices of cheesy potato goodness that you will soon be serving up.  Enjoy!

Ingredients

• 3 tblsp vegetable oil
• 1 small onion (thinly sliced)
• 2-3 fresh green jalapeno chiles (seeded and sliced)
• 1/2 ounces cold cooked potato (thinly sliced)
• 1 1/2 cup of grated firm cheese (like cheddar or Monterey Jack)
• 6 eggs (beaten)
• sea salt and freshly ground pepper
• your choice of fresh herbs (to garnish)

Salsa Ingredients

• 1 1/4 pound fresh tomatoes (peeled, seeded and finely chopped)
• 1 fresh, mild green chili (seeded and finely chopped)
• 2 garlic cloves (crushed)
• 3 tblsp fresh shopped cilantro
• juice of 1 lime
• 1/2 tsp salt 
• (or you can just pick up a container of fresh salsa from the nearest store)

Cooking Directions

1.  If you decide you want to make the salsa, put the tomatoes in a bowl and add the chopped chile, garlic cilantro, lime juice and salt. Mix well and set aside.
2. Heat 1 tblsp of the oil in a large frying pan over low heat. Add the onion and and jalapenos and fry gently. Stir it occasionally for 5 minutes until softened. Add the cooked potato and fry over low heat, stirring occasionally, for 5 minutes, until lightly browned, taking care to keep the slices whole.
3. Using a slotted spoon, transfer the vegetables to a warm plate. Wipe the pan with paper towels, then add the remaining oil and heat until really hot. Return the vegetables to the pan. Sprinkle the grated cheese on top.
4. Pour the beaten eggs into the pan, making sure that they seep under the vegetable and cover the bottom. Cook the tortilla over low heat without stirring, until it is nice and set. Once it's cooked, slide it out of the pan onto a dish and serve hot or cold. Cut it up into wedges, garnish with fresh herbs and top it off with some spicy salsa.

Schar Pizza Crust Tasting

There is so much Gluten Free products on the market these days, sometimes it's hard to know if most of it is any good.  I was gifted a basket of gluten free goodies that had a couple Schar Pizza Crusts thrown in.  I haven't tried any of the ready-made GF pizza crusts yet, so I was happy to get the chance to  taste-test without the risk of spending money on something I end up not liking.

I made sure to warm the crust up on the oven first before adding some chopped up sweet and hot Italian sausage, fresh picked basil, and freshly grated mozzarella cheese. The pizza's came out looking great! But the texture was a bit dry and the taste was a little stale.  Maybe I got a old box, but although I ate all the pizza I made, I'll probably try a different brand next time.  And the adventure continues :)

Blue Cheese Polenta with Sauteed Vegetables

To me, this dish is very dangerous. I love Polenta!  I also love cheese... even the stinky stuff... and especially the bluing with fungus stuff.  Part of me is disgusted by it, but the taste, although not even that great, keeps me coming back for more.  It's like that with that really stinky, soft cheese.  It smells horrible, so why do so many people, including me, keep putting it into their mouth when it's available? This meal, on the other hand, smells delicious and tastes amazing!  I think you'll agree.

Ingredients

• 2 tblsp olive oil 
• 3 cups milk
• 1/2 cup water
• 2/3 cup quick-cooking polenta (make sure it's gluten free)
• 2 cups sliced mushrooms (your choice)
• 1 1/2 cups sweet onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 3/4 cup crumbled Gorgonzola cheese

 Cooking Directions

1. Heat 1 tblsp olive oil in heavy skillet
2. Add mushrooms and thyme. Saute until mushrooms are tender (around 5 minutes). 
3. Add remaining 1 tblsp olive oil, onion, bell pepper, garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Saute until vegetables are tender (around 8 minutes).
4. Combine milk, 1/2 cup water, and the remaining salt and pepper in a medium saucepan. Bring to a boil. Stir in the polenta and cook for 5 minutes (stirring frequently). Remove from heat.
5. Stir in the Gorgonzola cheese until fully incorporated.
6. Serve on plates, sided with the sauteed vegetables and enjoy!