Gluten Free Recipes Archives | Page 10 of 20

Seared Pork Tenderloin & Cast Iron Giveaway WINNER!

August 12, 2015 by Kristin

I’m so excited to announce the winner of this BergHOFF enameled cast iron pan! I’ve been loving this pan so much over the past few days – perfect eggs, delish desserts, and now this seared pork tenderloin. Sharing a kitchen staple I love so much with a FoodFash fan totally makes my week! But first, I’m going to share how easy it is to sear a pork tenderloin when you’re using the correct equipage.

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And the winner is…

BergHOFF 9″ Cast Iron Fry Pan

Please email your mailing address to kristin {at} foodfash {dot} com to claim your prize!

And a gigantic thank you to everyone who entered this giveaway!

Strawberry, Raspberry & Fig Skillet Crumble

August 9, 2015 by Kristin

One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you have to commit to savory cooking. I’m never able to get them clean enough after searing steaks, cooking bacon, or grilling veggies to use them for sweets. For this reason alone, I’ve never experimented with skillet desserts.

When I received the enameled cast iron pan pictured below, I immediately thought of how perfectly over-medium eggs would cook in this non-stick, high-heat resistant pan. And after I scooped out my eggs {and a few turkey sausage links}, the pan cleaned up so easily that a skillet dessert seemed like the next logical use.

A skillet dessert with strawberries, raspberries, and figs topped with a brown sugar and almond crumble came to mind. And even though I couldn’t wait the 30 or so minutes to let it cool before digging in and taking pictures, it turned out better than I could have ever imaged. Topped with vanilla bean ice cream, I’d take this crumble over pie any day!

If you’re interested in winning an enameled cast iron pan of your own, the giveaway for this pan is open for another two days!

Recipe below adapted from this recipe and this recipe.

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Pineapple Wrapped Halibut & Chipotle Peppers

July 26, 2015 by Kristin

Twice this week and probably eighteen times this year, the same gentleman in the Whole Foods seafood department has helped me with a seafood selection. I walked away today feeling ridiculous that I don’t know his name. Next time I’ll be in less of a hurry and will take the time to ask. Especially since he took the time to inspire this dish.

The pre-made pineapple wrapped fish at Whole Foods has always caught my attention. But since I have an aversion to pre-prepared things, I insisted on making my own. When I told Mr. Whole Foods Seafood Man {wouldn’t it be so much easier if I knew his name?} about my plan, he, with excitement, said that if I was going to make my own I should definitely use chipotle peppers because chipotle and pineapple are meant for one another.

He was right. I was surprised by how much chipotle and pineapple flavor the fish soaked up while broiling. But I wasn’t surprised at how well sweet pineapple and spicy, smoky chipotle paired. It was so delicious I ate both pieces. In one sitting.

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Snow Crab & Granny Smith Apple Guacamole

July 22, 2015 by Kristin

I love, love, love the guacamole sampler at La Condesa. It’s a total must-order when I have visitors in town. And every time I order it, I secretly hope the company I’m keeping isn’t a fan of crabmeat so there’s more crab and apple guacamole for me.

Until recently, it never dawned on me how straightforward this guacamole was. There’s nothing super complex about the guac itself, no marinades on the meat or fruit, and no secret sauce drizzled on top {to my knowledge}. Its simplicity is what makes it so delicious. So why not make it at home?

I couldn’t remember much about specific flavors of the guacamole other than crabmeat and apples, so I whipped something up that was super delicate that really allowed the garnishes to shine. Typically, I’d put red onions and garlic in a guac, but shallots seemed like the more appropriate choice tonight. And instead of serving with tortilla chips, I changed it up by using dried plantains.

Will knowing how to recreate this dish reduce my future La Condesa visits? Absolutely not! But having a homemade guac recipe with such a fun twist will surely come in handy for future dinner parties.

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