14 Gluten Free Basil Tomato Crepes for #SundaySupper

This week many of the contributors for Sunday Supper have taken off to party away at the Food & Wine Conference in Orlando, Florida. But as you can see, we didn't leave you hanging! This week we brough you recipes that are great for brinner (breakfast for dinner)! This week I made gluten free crepes! 

Someone recently asked me what the key is to making crepes, and I'll share with you what I told them; it's okay if it isn't perfect. The first two crepes I made for this batch did not turn out well, and for me it normally isn't until the third crepe that I actually make something that turns out well. 

For my gluten free batter, I like to use a blend of lighter flours that won't weigh down the batter and make it heavy, so avoid blends that are heavier in potato starches. Also, I don't add any gums to my crepe batter because I prefer the texture of crepes without the gums. 

Check out all the breakfast delights to satisfy your brinner wishes.

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

Crumpets with Whipped Honey Orange Butter from Kudos Kitchen By Renee

One Pan Full English Fry-up from Food Lust People Love

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Bacon and Egg Breakfast Tarts from Vintage Kitchen Notes

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Gluten Free Basil Tomato Crepes

Serves 6 crepes

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

Filling

1 tomato

8 leaves basil

3.5 oz feta

2 tbsp crumbled bacon

Crepe

1 cup gluten free flour (no gums)

3 tsp sugar

1/4 tsp salt

3 eggs

2 cups milk

1/4 tsp vanilla

2 tbsp melted butter, room temperature

Steps

Dice the tomato, and mince the basil. Combine the filling ingredients in a bowl and set aside. In a small bowl, mix the flour, sugar, and salt. Set aside.

In a medium mixing bowl, whisk the eggs for about 1 minute. Add the milk and vanilla and whisk for another minute to aerate the eggs. Whisk in the flour mix, followed by the butter mix.

Preheat a non-stick griddle pan (make sure it has edges) over medium heat. Depending on the size of pan, pour 3-4 tbsp of batter onto the pan. Spread the batter until an even coat is on the griddle pan. Wait for 2 minutes, or until air pockets form under the crepe. Use a spatula to separate the edge of the crepe from the pan, and carefully flip the crepe. I normally flip it onto a plate and then use spatulas to carefully flip and transfer back to the pan. Cook it for another 1-2 minutes and transfer to the plate. Fill with some of the filling, and serve!

0 Pan Fried Potatoes

Here's a super easy and tasty breakfast recipe that is sure to statisfy fans of potatoes. I was at the farmer's market this weekend getting inspiration for an upcoming Farmer's Market-themed Sunday Supper, and found some great local potatoes and onions (the cherries on the side in the photo will be used in my Sunday Supper recipe in two weeks).

Servings 2 to 4

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

1/2 lb of fingerling potatoes

1 onion

2 cloves garlic

dash of salt and pepper

1 sprig rosemary, minced

olive oil for the pan

Steps

Preheat a pan to medium low heat. Cut the potatoes in halves (quarters if they are large potatoes) and set aside. Dice the onion and mince the garlic. Add about a tablespoon of olive oil into the pan, and add the onions and garlic. Sautee for about 5 minutes.

Add the potatoes, salt, pepper, and minced rosemary. Cook on medium low for 10 minutes, and raise to medium heat for another 5 minutes. Stir every few minutes to prevent sticking, and add a tablespoon of olive oil as needed if the potatoes start to stick. Once a fork is easily inserted into the potatoes, remove them from heat and serve.

18 Gluten Free Mozzarella Pesto Pizza - #SundaySupper with Sara Moulton

This week is a very exciting week for the #SundaySupper group because Sara Moulton has joined us this week! For this week's event we're sharing recipes inspired by her Everyday Family Dinners book with all of you. The recipe that I'm sharing today is inspired by her Reuben Pizza. I love the concept of turning a sandwich into a pizza, so after some thinking I decided to use a basil, tomato, and mozzarella sandwich as inspiration. I use Sara Moulton's pizza dough recipe as a base, with some alterations. I use Mama's Gluten Free Almond Blend Flour, and also used more water than the original recipe. One exciting thing for gluten free pizza dough is you don't have to spend any time kneading the dough. This is because the purpose of kneading is to work the gluten protein to make a stretchy dough. Since this dough is gluten free, we don't have to worry about kneading it!

Join our chat this evening and check out the recipes below (including mine at the bottom). Select bloggers will be giving away a copy of this cookbook. 

Follow Sara Moulton and her recipes on 

http://saramoulton.com/

Facebook

Twitter

Breakfast for Dinner:

• Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
• Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes

Family Dinners:

• Polenta Lasagne by Blueberries and Blessings
• Spicy Korean Cheesesteak by Kimchi MOM
• Chorizo Mushroom Bites by La Cocina de Leslie
• Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
• Grilled Chicken and Veggie Pizza by Runner’s Tales
• Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
• Grilled Reuben Pizza by Juanita’s Cocina
• Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
• Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
• Kimchi Fried Rice by girlichef
• Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
• Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
• Chicken Artichoke Piccata by Sustainable Dad
• Reuben Tortilla Pinwheels by Home Cooking Memories
• Deli Style Turkey Reuben Pizza by In The Kitchen with KP
• Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie

Spectacular Sides and Salads:

• Curried Peas and Black Beans by Cindy’s Recipes and Writings
• Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
• A Summer Salad from Paris by Mama’s Blissful Bites
• Caprese Salad with Avocado by Ruffles & Truffles

Don’t Skip Desserts and Drinks:

• Three-Ingredient Pluot Crisp by Shockingly Delicious
• Stuffed Strawberry Dessert by Growing Up Gabel
• Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
• Warm Chocolate Cheesecake by That Skinny Chick Can Bake
• Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
• Sparkling Watermelon Lemonade by The Urban Mrs.
• Blueberry Crepes by Basic N Delicious
• Nectarine Upside-Down Cake by Magnolia Days
• Cannoli Strawberries by Foxes Love Lemons
• Gluten-Free Carrot Cupcakes by Ninja Baking
• Watermelon Basil Lemonade by Curious Cuisiniere

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Gluten Free Mozzarella Pesto Pizza

Servings 1 14" pizza

Active Prep 15 minutes

Inactive Prep 45 minutes

Baking Time 20 minutes

Ingredients

2 cups Mama's Gluten Free Almond Blend Flour

4 tsp xantham gum

1 1/4 oz quick rising yeast

1 tsp sugar

1 tsp salt

1 1/4 cup warm water

1 tbsp olive oil

3/4 tsp garlic powder

1/2 tsp onion powder

Fresh mozzarella

Basil Pesto

1 Tomato

Steps

In a large bowl, combine the flour, gum, yeast, sugar, salt, and powders. Stir in the warm water and the oil. Mix until this forms a dough and forms a ball. Cover and set the bowl in a warm place for 45 minutes to rise.

Preheat your oven to 350F. Cover your pizza pan with parchment paper and use your hands to form the dough into a round pizza, about 1/4-1/2" thick. Brush the top of the dough with olive oil, and then invert the dough onto the pan. Remove the parchment paper, and brush the top side of the dough with olive oil. Bake for 8 minutes. Remove the pizza at the end of the 8 minutes.

Cover the top of the dough with pesto. Thinly slice the tomato and cover the top of the pizza with the slices. Thinly slice mozzarella and cover the top of the pizza. Place the pizza back in the oven, and bake for 12 minutes.

Enjoy!

2 #WeekdaySupper - Gluten Free Pasta Salad

Happy July everyone! I'm helping bring in the week of 4th of July with a gluten free vegetarian recipe that's great not only any night of the week, but also at any 4th of July cookout. The best part is that it is ridiculously easy and can be made in under 20 minutes. Sometimes I love making simple recipes that highlight one ingredient or aspect. The thing I love about this salad is that it highlight's fresh vegetables. In this recipe I feature tons of bell peppers and carrot that I had in my fridge, but you can also customize it whatever way you want! You could easily add squash, mushrooms, or any of your other favorite vegetables to make this recipe your own.

This week I'm collaborating with several other bloggers to bring you #WeekdaySupper. If you haven't heard of it before, Weekday Supper recipes are meant for those who have little time to prepare a meal on a weekday evening but still want to bring a home cooked meal to friends and family. Here's the rest of this week's supper group, with the days their posts will go live!

• Tuesday – Eat, Move, Shine – Nana’s Plum Chicken
• Wednesday – Cindy’s Recipes and Writings - Salmon Caprese Salad
• Thursday – Magnolia Days - Calypso Pork Chops
• Friday – Daily Dish Recipes - Gnocci and Mushrooms in a Brown Butter Sauce

Gluten Free Pasta Salad

Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients
1 1/2 cup gluten free brown rice pasta, uncooked
Half of one red bell pepper
Half of one yellow bell pepper
1 handful of shredded carrots
2 tablespoons good extra virgin olive oil
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
pinch of red pepper flakes
Shredded Parmesan cheese, for garnish

Steps
In a medium pot, fill with 4 cups of water, and bring it to a boil. Once the water is boiling, add the dry pasta and let it boil uncovered for 2 minutes. After the 2 minutes, cover the pasta and remove it from the heat. Let the past cook for 10 minutes.

While the pasta cooks, dice the peppers and carrots into small cubes, and add to a medium bowl.

After the pasta has cooked, drain it and rinse under cool water until the pasta has cooled. Add it to the bowl with the vegetables. Pour in the remaining ingredients, and toss the salad to evenly coat the pasta in the seasoning. Serve and enjoy!

0 Gluten Free Cinnamon Pull Apart Biscuits in a Jar for #SundaySupper

Hey everyone, this week's #sundaysupper is inspired by a creative cookbook called desserts in jars by Shaina Olmanson. The title is pretty self explanatory, but all the recipes in the book are baked or presented inside of jars. It's a super creative concept and is an inspired way of presenting food to your friends and family. It's also a great way of giving food gifts to friends, as you can seal it up and add whatever decorations on the outside that you desire.

I'm holding a giveaway contest for one copy of this book, check out full details for the giveaway here. The easiest way of potentially winning is to participate in our live twitter chat tonight at 7 p.m. To join the conversation tonight and get a chance to win, look for conversation including the #sundaysupper hashtag and include me, @trcrumbley, in the conversation.


Many of this week's recipes are very similar to recipes you'll find in the book, while others are wildly creative dishes inspired by the spirit of the book. My recipe is inspired heavily by the desserts in jars recipe Pull-Apart Cinnamon Breads. I've made alterations to the recipe to adapt it to gluten free and to cater to my tastes. It took me two experiments to find the texture and taste that I wanted in a gluten free breakfast dessert.

As you can see from the image to the right, the dough doesn't rise and expand heavily. It took me a lot of experimentation with loaf bread to create a light and airy texture, and this recipe uses a dough that has a texture closer to a biscuit or breakfast roll. In my first attempt the breads were too dense, so I added some baking powder and soda and let them rise a little longer to get a texture that was less dense.

Check out all of the great recipes, with mine at the bottom!

Sunday Supper Desserts In Jars:

• Summer Fruit Fool in Jars by Shockingly Delicious 
• Banana Split Cakes in a Jar by Daily Dish Recipes 
• Baked Cheesecake In A Jar by Chocolate Moosey
• Key Lime Pies in a Jar by Home Cooking Memories 
• Fudgy Brownie Mix by What Smells So Good? 
• 5 Minute Coffee Cake in a Jar by Juanita’s Cocina
• Strawberry Mess by Jane’s Adventure’s in Dinner
• Mini Blueberry Cream Cheese Pies by Magnolia Days 
• Peach Crisp in Jars by That Skinny Chick Can Bake 
• Campfire Bars Mix by A Kitchen Hoor’s Adventure 
• Peanut Butter Cup Cupcakes by Hip Foodie Mom 
• Salted Caramel Frozen Yogurt by Healthy.Delicious 
• Boston Cream Pie Trifle by Cindy’s Recipes and Writings 
• Chocolate Egg Cream in A Jar by Growing Up Gabel 
• Cinnamon Espresso Bread Pudding in a Jar by Country Girl in the Village 
• White Chocolate Raspberry Cheesecake in a Jar by Runner’s Tales 
• Blueberry Thyme Pie in a Jar by The Little Ferraro Kitchen 
• Caramel Panna Cotta in a Jar by The Girl in the Little Red Kitchen 
• Layered Melon Granitas in Jars by Curious Cuisiniere 
• Red Velvet Wedding Cake In A Jar by Foxes Loves Lemons 
• Strawberry Shortcake with Lemon Mascarpone in a Jar by Gotta Get Baked
• Nutella Panna Cotta in a Jar by Basic N Delicious
• Chocolate Chip Pecan Pie in a Jar by Big Bears Wife 
• Bacon Bourbon Bread Pudding by The Urban Mrs
• Cinnamon Caramel Affogatos by Family Foodie
• Banana Split Ice Cream by Peanut Butter and Peppers 
• Midori Melon Flower Cupcakes by Ninja Baking 
• Triple Berry Crisp in a Jar by Ruffles & Truffles 
• Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar by Eat ,Move, Shine
• Gluten Free Pull-Apart Cinnamon Bread in a Jar by No One Likes Crumbley Cookies 
• Roasted Strawberry Coconut Cream Parfaits With Toasted Coconut by Sue’s Nutrition Buzz 
• Chocolate and Banana Ice Box Trifle In A Jar by In the Kitchen with KP 

Gluten Free Cinnamon Pull Apart Biscuits in a Jar

Creates two biscuits in jars
Active Prep Time 15 minutes
Inactive Prep Time 2 hours
Bake Time 25 minutes

Ingredients
1/2 cup milk
1 1/2 tbsp water
1 1/4 tsp yeast
2 tbsp sugar
1 1/2 cup mama's gluten free almond flour blend, or your favorite gluten free blend
1 1/2 tsp xathan gum
1 tsp baking powder
1/2 tsp baking soda
4 tbsp butter, melted
1/2 cup light brown sugar
1 1/2 tsp cinnamon

Steps
In a small cup, combine the milk, water and sugar. Microwave for 45 seconds. Remove and stir the liquid until the sugar has dissolved. Add the yeast and set aside for 5 minutes.

In a medium bowl combine the flour, gum, powder, and soda. In a medium mixing bowl, transfer the wet ingredients from the cup into the mixing bowl. Mix in the flour blend, and stir until a dough forms and becomes a ball. Cover with a towel and set aside in a warm place for an hour.

Remove the dough from the bowl and place onto a cutting board covered with parchment paper. Flatten the dough using your hands into about 1/2 inch thickness. Cut the dough into 1 inch by 1 inch squares. In a small bowl, combine the sugar and the cinnamon. Dunk each piece of dough into the butter, and then cover with the cinnamon sugar. Evenly distribute the dough between the two jars. Once all the dough has been placed in jars. Cover the jars with a towel and set aside in a warm place for another hour. Meanwhile, preheat the oven to 350F.

Place the jars onto a baking sheet and into the oven for 25 minutes. Remove and serve while warm, or let them cool and cover with a lid. They can be reheated to warm if placed in a 200F oven for 5 minutes.

14 Gluten Free Bourbon Honey Grilled Pork Chops - #sundaysupper

Happy Father's Day to all of the dads out there. Isabel summarized this week's theme in her preview post pretty well; we've all become like an extended family, and this week's theme is inspired by dads everywhere. Join us for this #sundaysupper to support all of the dad's, and share our love for them through the recipes we share, inspired by them.

For my contribution, what better way to respect fathers than through the grill. Alongside baked potatoes and simply prepared vegetables, a grilled protein is a wonderful way to honor fathers. With this recipe, you can make a very simple bourbon honey sauce that turns into a sweet and tangy glaze perfect on a bone in chop. I chose a bone in chop because not only is it easier to handle, but it has a rustic appearance that goes perfectly with the theme of Father's Day.

Check out my recipe, and all of the day's recipes below!

Gluten Free Bourbon Honey Grilled Pork Chops

Prep Time: 15 minutes
Cook Time: 24 minutes
Servings: 4 chops

Ingredients
1/2 cup Maker's Mark
1/4 cup honey
2 tbsp ketchup
3 tbsp apple cider vinegar
1/2 tsp cayenne pepper (make it 1 tsp to really kick up the heat)
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
4 bone-in chops

Steps
In a medium sauce pan over medium heat, add all ingredients but the chops. Stir occasionally so the honey doesn't burn, and cook over medium heat for about 10 minutes. Lightly salt and pepper both sides of the chops.

Preheat your grill. Once preheated, brush one side of the chops with sauce and lay the chops sauce-side-down on the grill. Sauce the tops of the chops. After about 6 minutes, turn the chops 90 degrees, and add more sauce to the tops. After another 6, flip each pork chop, and add more sauce. After another 6 minutes, rotate the chops for the last time 90 degrees, and add any remaining sauce. Over the next 6 minutes, use a meat thermometer to check the internal temperatures. Once the pork is 145F, remove from heat and let it rest for 5-10 minutes.

Dad’s Favorite Main Dishes: 

• Father’s Day Ribs by Jane’s Adventures in Dinner 
• Chorizo Burgers by La Cocina de Leslie 
• Whiskey Sliders by Cravings of a Lunatic 
• Beer Can Chicken by Crazy Foodie Stunts 
• Pesto Shrimp Roll Sandwich by Growing Up Gabel 
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine 
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales 
• Chicken Wings for Dad by The Not So Cheesy Kitchen 
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere 
• Tamale Pie Ring by Treats & Trinkets 
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons 
• Grandma Papina’s Lamb Stew by Webicurean 
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers 
• Panko Crusted Snapper by Supper for a Steal 
• Gluten Free Grilled Pork Chops by No One Likes Crumbley Cookies 
• Boiled Shrimp for Father’s Day by The Catholic Foodie 
• Dad’s Famous Baby Back Ribs by Family Foodie 
• Turkey Stuffed Peppers by Ruffles & Truffles 
• Lightened Up Fish Biriyani With Fresh Dill ! by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious 

Dad’s Favorite Appetizers and Sides: 

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands 
• Tuna Pasta Salad ~ Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious 
• Bacon-Cheddar Potato Salad by Home Cooking Memories 
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Zabaglione with Fresh Berries by My Other City By the Bay 
• Richest-Ever Chocolate Pound Cake by Gourmet Drizzles 
• Dad’s Cheesecake by Table for 7 
• Cheese Cracker by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking 
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings 
• Pecan pie by Small Wallet Big Appetite 

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

1 #mangolove: Mango Margarita

Hey everyone! Mangoes are the theme of this month's foodlove blog hop! I love using mangoes in both savory and sweet dishes, they have such a unique taste and great texture that's able to be used in tons of dishes. 

For my first mango-themed food love post this month, I did a simple mango margarita that is also gluten free! I hope you enjoy it, and thanks to Deanna Segrave-Daly of Teaspoon of Spice for co-hosting this month! Check out her twitter and pinterest under user names tspbasil!

Feel free to add your favorite mango recipes to the blog hop below!

Prep Time 5 minutes

Servings  1

Ingredients

1 mango, skinned, cubed, and frozen

2 oz tequila

1 oz orange liquor

3 oz sweet and sour mix

Steps 

Blend the mango until it has become small pieces of frozen mango, and there are no longer any large pieces.

Add the rest of the ingredients and blend until smooth. Serve and enjoy!

0 Gluten Free Key Lime Desserts

Hey everyone! I've been on a bit of a vacation this week, so it is great to be back! Here's a gluten free dessert recipe that I adapted from a Betty Crocker recipe located here: http://www.bettycrocker.com/recipes/light-n-fluffy-key-lime-dessert-squares/980d08e4-69e5-43fe-ac58-8e0c323a3bdd .

There's a few things that I did to adapt the recipe to make it gluten free, and a bit more to my liking. I replaced the cookie crust with a gluten free graham cracker crust. If you can find it, I recommend using Schar gluten free graham style crackers. They have a great texture and taste. Another great thing is that it is also an egg and dairy free graham cracker (although this recipe is not dairy free).

Since this is a bit of a guilty pleasure dessert, I like to use a fat free condensed milk rather than normal condensed milk to make me feel slightly less guilty. I also use cupcake wrappers and tins to package the dessert. It makes single servings much easier to provide, and looks really great served on a platter.

Prep Time: 15 minutes
Inactive Prep Time:  2 hours
Servings: 1 dozen

Ingredients:
1 cup of gluten free graham cracker crumbs (I use Schar crackers, it takes about 2/3 of one box)
3 tbsp butter, melted
1/4 cup sugar
1 can fat free condensed milk
1/2 and 2 tbsp key lime juice
1 8oz container Cool Whip
1 6oz lemon flavored yogurt
zest of one lime
limes for garnish

Steps
Line 12 cupcake cups with cupcake liners. Set aside. In a medium bowl, mix the crumbs, butter, and sugar. Evenly distribute between the 12 cups and press down to form crusts. Set aside.

In a medium bowl, whisk the milk and juice together. Once combined, fold in the yogurt, zest, and half the container of Cool Whip. Distribute evenly between the cups, and refrigerate for 2 hours.

To serve, remove the cups from their liners, and top with a dollup of Cool Whip and a thinly sliced lime slice.

2 Orange Mango Smoothie

Hey everyone! Hope you're having a good weekend so far! If you're a tv nerd like I am, you're impatiently waiting for the Doctor Who Series 7 finale, here's a healthy and tasty snack to hold you over! I like to make this with my immersion blender, it makes clean up time go by much faster, and there's less waste than using a full blender. You can add banana to this if you wish, but I omit it because I hate the texture of raw banana.

Enjoy!

Servings: 1 tall glass

Prep Time: 5 minutes

Ingredients

6 oz plain yogurt

1 cup orange juice

1 mango, skinned and cubed

2 tbsp lime juice

Steps

Combine all ingredients in a tall cup, and blend with an immersion blender until smooth. If you don't have an immersion blender, use a standing blender.

Serve with fresh oranges and enjoy!

0 Gluten Free Grilled Ginger Pork with Asian Slaw #WeekdaySupper

This is my first time participating in #WeekdaySupper! The concept behind it is filled with the spirit of Sunday Supper, but packaged into making recipes during the week. Weekday suppers are sometimes hard to pull off. The only person I'm responsible for is myself, and between a full time job, grad school, blogging, and maintaining a social life, weekday evenings are prime real estate. I can't even begin to imagine throwing kids into the equation at this point in life while trying to still do everything I'm doing now. 

This all captures why I appreciate the #WeekdaySupper events and am happy to be contributing to it! I made this recipe with ingredients I had in my pantry, within the hour and a half I had last night in between getting home from work and the beginning of class. This is a fairly flexible recipe, as you can cook this on the stove top if you don't have a gas grill readily available.

This post is a part of this week's #WeekdaySupper! Be sure to check the rest of this week's supper recipes. 

Monday – Hip Foodie Mon – Fresh Asian Noodle Bow

Tuesday – Sue’s Nutrition Buzz - Easy Individual Chicken Pot Pies with a Cauliflower Crust

Wednesday - No One Likes Crumbley Cookies – Grilled Ginger Pork with Asian Slaw

Thursday - Noshing With The Nolands – Paprika Chicken

Friday – Family Foodie –  Avocado Hummus

Prep Time: 30 minutes

Cook Time: 10 minutes

Inactive Prep Time: 20 minutes

Ingredients

Chops

4 pork chops

1/4 cup gluten free soy sauce

1 tablespoon grated ginger

zest of 1 lemon

1 tsp ground pepper

1 tsp honey

Slaw

1/2 cup red cabbage, shredded

1 scallion, chopped

1/2 tbsp olive oil

1/4 inch ginger, grated

1 tbsp rice vinegar

1 tbsp gluten free soy sauce

salt and pepper

Steps

In a bowl, combine the soy sauce, ginger, lemon, pepper, and honey. Grease and preheat the grill over medium heat. Brush the sauce on one side of the chops, and place the sauced side down on the grill. Brush the bare tops of the chops with more sauce. Cover and cook for 5 minutes. Flip the chops and baste with more sauce. Cover and cook for another 5 minutes, then remove from heat and turn off the grill.

For the slaw, mix together all of the ingredients and cover. Refrigerate for 20 minutes.

Serve the chops with slaw and either your favorite vegetable or some white or brown rice.