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Bruschetta Pasta

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This Bruschetta Pasta is made with fresh tomatoes tossed in balsamic vinegar, fresh basil, parmesan cheese and lots of garlic. The simplest ingredients are used to make this quick and super flavourful pasta dinner!  It’s a great meatless meal that only takes 15 minutes to make! 

Bruschetta Pasta

FAQ’s About Make This Bruschetta Pasta:

What is Bruschetta Pasta? – Bruschetta is classic appetizer made with grilled bread topped with fresh diced tomatoes, basil, garlic, balsamic vinegar and olive oil. Now, take that delicious appetizer, replace the bread with yummy pasta, and toss it all together with some grated parmesan cheese to get the amazingly easy to make bruschetta pasta!

Is this Pasta Dish Gluten Free? – The Pasta is gluten free as long as you use gluten free noodles. Everything else in the dish is naturally gluten free. You can use regular pasta if you’re not gluten free.

Can I add meat to Bruschetta Pasta? – Yes, grilled chicken, steak or shrimp would go perfectly with this pasta.

What kind of tomatoes should I use to make Bruschetta Pasta? – I prefer to use cherry or grape tomatoes but any type of tomato will work for this recipe.

Will frozen spinach work in place of the fresh spinach? Yes, frozen spinach will work. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.

Can I use different types of cheese in this tomato pasta recipe? – Yes, you can use other cheeses for this pasta. Try using Feta cheese or soft of hard mozzarella cheese in place or along with the parmesan cheese.

Bruschetta Penne Pasta with tomatoes

What Ingredients Do You Need To Make Bruschetta Pasta?

Here’s what you’ll need to make this yummy bruschetta pasta: (See recipe card below for full recipe)

  • Pasta – You can use any kind of pasta that you like.
  • Olive Oil – You want to use extra virgin olive oil. Ideally, Italian and of decent quality.
  • Garlic – Fresh is best. Peel and mince a few cloves.
  • Butter – Use salted butter.
  • Tomatoes – Use the most fresh and flavourful tomatoes you can find! Vine ripened and grape tomatoes are especially delicious.
  • Parmesan Cheese – All kinds of parmesan work in this recipe, but freshly grated is the BEST!
  • Balsamic Vinegar – The vinegar adds a lovely tanginess to this dish.
  • Basil – Fresh basil is the only way to go.
  • Spinach – Fresh or frozen and thawed
  • Salt – A touch of salt to season the ingredients and bring out the flavours.
  • Pepper – Season to taste.

Bruschetta Penne Pasta with tomatoes

How Do You Make Bruschetta Pasta?

Here’s how to make the delicious tomato pasta: (See recipe card below for full recipe)

Step 1: Cook the pasta according to package instructions. While the pasta cooks, mince the garlic.

Step 2: In a large frying pan over a low-medium heat, add the butter and oil, then add the minced garlic. Let cook just until the garlic is fragrant, about 1 minute. Roughly chop the fresh spinach and basil and add it to the pan with the garlic.

Step 3: Drain the pasta and add it to to frying pan. Add the chopped tomato, balsamic vinegar, parmesan cheese and salt and pepper to pan. Gently mix until fully combined. Remove from the heat and serve immediately, topped with extra parmesan cheese, parsley and seasoned to taste.

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Bruschetta Penne Pasta with tomatoes

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Bruschetta Penne Pasta with tomatoes

Recipe Notes for Making The Best Bruschetta Pasta:

  • Frozen spinach will work for this recipe. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.
  • I prefer to use cherry or grape tomatoes but any type of tomato will work for this recipe.
  • Leftovers can be kept for for up to 2 days in the fridge, in an airtight container.
  • Bruschetta Pasts is just as good cold as it is hot. So if you’re looking for something a bit different, try making this recipe as a pasta salad.
  • 8 oz of pasta is = to around 2 cups of uncooked penne pasta. 
  • You can use any type of pasta you have on hand in your pantry for this recipe.
  • Bruschetta pasta is a great vegetarian choice. It can also be made vegan by omitting the parmesan cheese and butter!
  • If you have a lot of fresh basil. You can use 2 cups of fresh basil instead of mixing the spinach with it. This will add even more beautiful flavour to the pasta.

Bruschetta Penne Pasta with tomatoes

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Bruschetta Penne Pasta with tomatoes

Bruschetta Pasta

This Bruschetta Pasta is made with tomatoes tossed in balsamic vinegar, fresh basil, parmesan cheese and lots of garlic. The simplest ingredients are used to make this quick and super flavourful pasta dinner!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dinner, gluten free, pasta, tomato
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 8 oz Pasta gluten free
  • 1/4 Cup Olive Oil
  • 2 Tbsp Butter
  • 4 Cloves Garlic
  • 2 Cups Tomatoes diced
  • 1/2 Cup Parmesan Cheese fresh grated
  • 1 Tbsp Balsamic Vinegar
  • 1 Cup Basil fresh
  • 1 Cup Spinach fresh
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper

Instructions

  • Cook the pasta according to package instructions. While the pasta cooks, mince the garlic.
  • In a large frying pan over a low-medium heat, add the butter and oil, then add the minced garlic. Let cook just until the garlic is fragrant, about 1 minute. Roughly chop the fresh spinach and basil and add it to the pan with the garlic.
  • Drain the pasta and add it to to frying pan. Add the chopped tomato, balsamic vinegar, parmesan cheese and salt and pepper to pan. Gently mix until fully combined. Remove from the heat and serve immediately, topped with extra parmesan cheese, parsley and seasoned to taste.

Notes

  • 8 oz of pasta is = to around 2 cups of uncooked penne pasta. 
  • You can use any type of pasta you have on hand in your pantry for this recipe.
  • Bruschetta pasta is a great vegetarian choice. It can also be made vegan by omitting the parmesan cheese and butter!
  • I prefer to use cherry or grape tomatoes but any type of tomato will work for this recipe.

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Bruschetta Pasta

 

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Bruschetta Pasta Recipe, check out some of my other Gluten Free Recipes Here:

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Gluten Free Bruschetta Pasta Recipe

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Texas Chili Recipe

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This flavourful Texas Chili Recipe is made with tender chunks of beef, plenty of spicy seasoning, and no beans! It makes an easy dinner and is perfect for entertaining, for Game Day, or for cozy evenings with the Family.

Texas Chili Recipe

FAQ’s About Making Texas Chili Recipe:

What is the Difference Between Texas Chili and Regular Chili? – Texas Chili is made without Beans and uses stew beef instead of ground beef. It’s designed to let the flavours of beef and peppers prevail, and only uses stew beef, peppers and chili sauce.

When Should I Make Texas Chili? Texas Chili is perfect for game day, tailgate parties, cookouts and crockpots!

Can I eat Texas Chili if I’m on a Gluten Free diet? – Yes! This Texas Chili Recipe is naturally gluten free.

Can I Make a Homemade Chili Sauce Instead of Using a Store Bought One? – Yes, you can make your own chili sauce. The best peppers to use are sweet dried chiles like costeño, New Mexico, or choricero, hot dried chiles such as arbol, ancho, mulatto, ñegro, or pasilla. These peppers make a delicious chili sauce but they can be hard to find depending on where you live.

What Do You Serve Texas Chili With? – Serve the rich and flavourful chili alone or with tortilla chips, chopped cilantro, sour cream and shredded cheddar.

Texas Chili Recipe

What Ingredients Do You Need to Make Texas Chili?

Here’s how to make this delicious Texas chili: (See recipe card below for full printable recipe)

  • Boneless Beef Chuck Roast (or use beef stew meat)
  • Olive Oil
  • Onions
  • Garlic
  • Bottle of Chili Sauce 
  • Beef Broth
  • Jalapeños
  • Cumin
  • Chili Powder
  • Garlic Powder
  • Brown Sugar
  • Salt
  • Pepper

Texas Chili Recipe

How Do You Make Texas Chili?

To make this delicious Tex Mex Chili: (See recipe card below for full printable recipe)

Step 1: In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it’s well coated in the spice, then brown until nice and seared and mostly cooked through.

Step 2: Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.

Step 3: Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)

Step 4: Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.

Step 5: Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar.

Texas Chili Recipe

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Texas Chili Recipe

Recipe Notes For Making The Best Texas Chili:

  • Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
  • This chili freezes perfectly. Once cooled, pack it into freezer containers or freezer bags. It will keep for up to four months.
  • Remove the ribs and seeds from the jalapeños unless you like your chili extra spicy. I recommend removing most of the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a just little bit of heat.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you’ve added all the ingredients, then let simmer on high for 4 hours or on low for 6 hours.
  • Using bottled chili sauce. I live in a rural area, where most of the chilis aren’t easily available. I prefer to use a pre made chili sauce for that reason. Feel free to use a homemade chili sauce or another brand if preferred.

Texas Chili Recipe

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Texas Chili Recipe

Texas Chili Recipe

This flavourful Texas Chili Recipe stands out from the rest, thanks to tender chunks of beef, plenty of spicy seasoning, and no beans!
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American, American / Mexican, Tex Mex
Keyword: beef, Dinner, gluten free, Tex Mex
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 lbs Boneless Beef Chuck Roast, trimmed and cubed  (or use beef stew meat)
  • 1 Tbsp Olive oil
  • 2 Onions small
  • 6 Cloves Garlic
  • 1 Bottle Chili Sauce 455 ml
  • 2 Cups Beef Broth
  • 6 Jalapeños
  • 1 Tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tbsp Brown Sugar
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  • In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it's well coated in the spice, then brown until nice and seared and mostly cooked through.
  • Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.
     
  • Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)
  • Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili.  Then stir in the brown sugar.
  • Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar. 

Notes

  • This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you've added all the ingredients then let simmer on high for 4 hours or on low for 6 hours. 
  • Use diced boneless chuck roast or beef stew meat for this recipe. Either option will work well!
  • If using stewing beef, the slow cooker is a great option because it will also help ensure the beef gets nice and tender. 

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Texas Chili Recipe

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Texas Chili Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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GLUTEN FREE TEXAS CHILI RECIPE

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Creamy Jalapeño Sauce

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This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It’s a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish. It can be made as spicy or as mild as you want it to be, depending on how many seeds you add. 

Creamy Jalapeño Sauce

FAQ’s about Making Creamy Jalapeño Sauce

Is this Creamy Jalapeño Sauce Spicy? –  No, it’s not spicy. If all of the seeds are removed, there is only very slight heat. If you like your jalapeño sauce spicy, you can mix some of the jalapeño seeds in or add chili pepper flakes, cayenne pepper.

What do you put Creamy Jalapeño Sauce on? – This is one of keep in the fridge and put on everything kind of sauces. Some of my favourite things to put this sauce on are: tacos, nachos, burgers, hot dogs, baked potatoes, salads, eggs and steak. I’m sure it would be so good on many other things too.

Can I eat Creamy Jalapeño Sauce if I’m on a Gluten Free diet? – Yes! Creamy Jalapeño Sauce is naturally gluten free. The delicious taco sauce is low carb and keto approved as well. 

Is Creamy Jalapeño Sauce Vegan? – Yes, this Creamy Jalapeño Sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. The sauce will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Can I use a food processor instead of using a blender? – It may not be as smooth as a blender, but it will work out well.

What oil should I use to make Jalapeño Sauce? – I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

Creamy Jalapeño Sauce

What Ingredients Do You Need to Make Creamy Jalapeño Sauce?

Here’s what you’ll need to make this delicious jalapeño taco sauce: (See recipe card below for full printable recipe)

  • Jalapeños – Fresh
  • Onion – Small yellow onion
  • Garlic – Fresh Cloves
  • Sour Cream – Optional (can be skipped if preferred)
  • Lime juice – Can be swapped out for white vinegar
  • Salt – I use sea salt
  • Oil – Avocado or olive oil

Creamy Jalapeño Sauce

How Do You Make Creamy Jalapeño Sauce?

Here’s how to make this creamy jalapeño sauce: (See recipe card below for full printable recipe)

Step 1: Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.

Step 2: Add the jalape̱os, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 Р12 minutes. Strain the peppers but make sure to keep some of the water for later.

Step 3: Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed)

Step 4: While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy.

Step 5: Chill in the refrigerator until you’re ready to serve it. Enjoy!

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Creamy Jalapeño Sauce

MORE EASY GLUTEN FREE JALAPENO RECIPES:

Creamy Jalapeño Sauce

Recipe Notes For Making The Best Creamy Jalapeño Sauce:

  • Remove the ribs and seeds from the jalapeños unless you like your sauce extra spicy. I recommend removing the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a little bit of heat, but not overwhelmingly so.
  • If you’d like to add little spice to your jalapeño sauce, you can add some or all of the jalapeño seeds along with the jalapeño.
  • Store the sauce in an airtight container in the fridge for up to 1 week.
  • You can use a food processor instead of using a blender. It may not be as smooth as a blender, but it will work out well.
  • The jalapeños, onions and garlic can be sautéed in a frying pan instead of being boiled, if preferred.
  • I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
  • Adding sour cream is optional. The sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. It will still be deliciously creamy without the sour cream. So feel free to skip it if you’d prefer to.

Creamy Jalapeño Sauce

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Don’t miss any recipes like this Creamy Jalapeño Sauce. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.

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Creamy Jalapeño Sauce

Creamy Jalapeño Sauce

This incredibly easy to make Creamy Jalapeño Sauce tastes great on everything. It's a must-make if you like Jalapeños! The delicious sauce is perfect for adding flavour to tacos, nachos, or burgers and is amazing as a topping for steak, chicken or fish.
5 from 4 votes
Print Pin Rate
Course: Sauce
Cuisine: American / Mexican
Keyword: gluten free, Jalapeno, sauce, taco
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 10 Jalapeños
  • 1 small Onion
  • 4 cloves Garlic
  • 2 Tbsp Sour Cream optional
  • 2 Tbsp Lime Juice
  • 1 Tsp Salt
  • 1/2 Cup Oil

Instructions

  • Remove the ribs and seeds from the jalapeños then slice them into 1/2 inch slices. Dice the onion and garlic.
  • Add the jalapeños, onions and garlic to a pot and add just enough water to cover. Bring to a boil and let simmer for 10 - 12 minutes. Strain the peppers but make sure to keep some of the water for later. 
  • Add the cooked jalapeños, onions and garlic to a blender along with the lime juice, sour cream and salt. Add 1/4 cup of the jalapeño water and blend until smooth, 1 -2 minutes. (add a little more of the jalapeño water if needed) 
     
  • While the blender is still running, gradually pour in the oil. Continue processing until the mixture becomes creamy. (you can turn off the blender and add the oil if needed)
  • Chill in the refrigerator until you're ready to serve it. Enjoy!
     

Notes

  • Adding sour cream is optional. The sauce can easily be made dairy free, vegetarian and vegan by skipping the sour cream. It will still be deliciously creamy without the sour cream. So feel free to skip it if you'd prefer to. 
  • I like the sauce on the milder side, so I seeded and ribbed the jalapeños before chopping, but you can leave the seeds and ribs in if you prefer it spicy.
  • I’ve used olive oil, avocado oil and a more neutral oil like sunflower or canola oil. I personally don’t think it matters that much and prefer either avocado or olive oil. However, some people prefer canola oil for a more neutral flavour.

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Creamy Jalapeño Sauce

 

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Creamy Jalapeño Sauce Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Creamy Jalapeño Sauce Recipe

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Spanakopita Pasta

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This 20 minute Spanakopita Pasta is inspired by the Greek dish called Spanakopita. It’s loaded with fresh spinach and feta cheese for an unbelievably delicious Greek flavour! It has all the flavours of spanakopita without all the effort! Made in one pot, it’s an easy recipe the whole family enjoy! 

Spanakopita Pasta

FAQ’s About Making Spanakopita Pasta:

What is Spanakopita Pasta? – It’s an easy to make pasta dish that puts a fun and tasty twist on spanakopita, a savory Greek spinach pie, turning it into a pasta sometimes called spanakopipasta.

What is Spanakopita? – Spanakopita is a popular Greek dish that is a type of savory pie. It has layers of crisp, flaky phyllo dough stuffed with a creamy cheese and spinach filling. Cooked in the oven until golden brown, spanakopita can be baked in a large casserole dish and sliced into squares or molded into triangular hand pies or rolls.

Is this Pasta Dish Gluten Free? – The Pasta is gluten free as long as you use gluten free noodles and Alfredo sauce. Everything else in the dish is naturally gluten free. You can use regular pasta if you’re not gluten free.

Can I add meat to Spanakopita Pasta? – Yes, grilled chicken, steak or shrimp would go perfectly with this pasta.

Will frozen spinach work in place of the fresh spinach? Yes, frozen spinach will work. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.

Spanakopita Pasta

What Ingredients Do You Need to Make Spanakopita Pasta?

Here’s what you’ll need to make this yummy spinach and feta pasta: (See recipe card below for full recipe)

  • Fresh Spinach
  • Small Onion
  • Garlic
  • Olive Oil
  • Green Onions
  • Fresh Dill
  • Fresh Parsley
  • Feta Cheese
  • Alfredo Sauce
  • Spaghetti Noodles – gluten free
  • Butter
  • Parmesan Cheese
  • Salt

Spanakopita Pasta

How Do You Make Spanakopita Pasta?

Here’s how to make the delicious spanakopita noodles: (See recipe card below for full recipe)

Step 1: Dice the onion and chop the green onion and garlic. Then loosely chop the spinach, fresh dill and fresh parsley.

Step 2: Cook the pasta according to package instructions. While the pasta cooks, heat the oil in a frying pan and cook the garlic and onions over a low-medium heat for 2 minutes, stirring. Add the spinach, dill and parsley and cook until wilted. Add the alfredo sauce and 3/4 of the feta cheese and let simmer on low until the pasta is ready.

Step 3: Drain the pasta, the return it to the pot. Add the butter and gently stir until the noodles are coated then add the parmesan cheese and salt to the noodles. Gently toss until the parmesan is mixed it.

Step 4: Gently mix the spanakopita spinach mixture with the pasta. Top with remaining crumbled feta, extra fresh dill, parsley and season to taste.

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Spanakopita Pasta

MORE EASY GLUTEN FREE DINNER RECIPES:

Spanakopita Pasta

Recipe Notes For Making the Best Spanakopita Pasta:

  • Adding butter and parmesan cheese to the noodles is optional. It does add a nice flavour and texture to the dish but the recipe will still work, if you’d rather leave it out.
  • Frozen spinach will work for this recipe. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta.
  • Leftovers can be kept for for up to 2-3 days in the fridge, in an airtight container.
  • Spanakopita Pasts is just as good cold as it is hot. So if you’re looking for something a bit different, try making this recipe as a pasta salad.
  • You can add more Alfredo sauce to the dish, if you prefer a saucier pasta.

Spanakopita Pasta

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Spanakopita Pasta

Spanakopita Pasta

This 20 minute Spanakopita Pasta is Inspired by our favourite Greek pie, Spanakopita. It's loaded with fresh spinach and feta cheese for an unbelievably delicious Greek flavour!
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Greek
Keyword: Dinner, feta, gluten free, pasta, spinach
Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 3 Cups Spinach fresh
  • 1 Small Onion
  • 2 Cloves Garlic
  • 2 Tbsp Olive Oil
  • 1/4 Cup Green Onions chopped
  • 1/4 Cup Dill fresh
  • 1/4 Cup Parsley fresh
  • 6 oz Feta Cheese
  • 1/2 Cup Alfredo Sauce gluten free
  • 8 oz Spaghetti Noodles gluten free
  • 2 Tbsp Butter
  • 2 Tbsp Parmesan Cheese
  • 1/2 Tsp Salt

Instructions

  • Dice the onion and chop the green onion and garlic. Then loosely chop the spinach, fresh dill and fresh parsley.
  • Cook the pasta according to package instructions. While the pasta cooks, heat the oil in a frying pan and cook the garlic and onions over a low-medium heat for 2 minutes, stirring. Add the spinach, dill and parsley and cook until wilted. Add the alfredo sauce and 3/4 of the feta cheese and let simmer on low until the pasta is ready.
  • Drain the pasta, the return it to the pot. Add the butter and gently stir until the noodles are coated then add the parmesan cheese and salt to the noodles. Gently toss until the parmesan is mixed it.
  • Gently mix the spanakopita spinach mixture with the pasta. Top with remaining crumbled feta, extra fresh dill, parsley and season to taste.

Notes

  • Frozen spinach will work for this recipe. You need to thaw the spinach then squeeze out most of the liquid before adding it to the pasta. 

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Spanakopita Pasta

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Shortcut Baked Beans

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These Shortcut Baked Beans are doctored up to have an even bolder, more intense flavour and a deliciously rich, thick texture. Canned beans are used to speed up the cooking time, but these delicious baked beans still pack in the same savoury and sweet flavours as more traditional recipes. With just a few ingredients you may already have on hand, you can turn ordinary canned baked beans into an extraordinarily delicious side dish!  

Shortcut Baked Beans

Why You’ll Love These Shortcut Baked Beans

Here’s why you should make this easy baked brown bean recipe:

  • Soft and tender without having to deal with the time and labor of cooking dry beans. 
  • Naturally gluten free, so you can safely make this recipe for anyone with celiac disease or gluten intolerance.
  • An effortless side dish to round out any meal.
  • Budget-friendly because not a lot of extra ingredients are needed.
  • Requires just 8 basic ingredients that you may already always have on hand.
  • An easy and delicious way to make canned beans taste as though you made them from scratch!
  • After all, baked beans need not take all day!

Shortcut Baked Beans

What Ingredients Do You Need To Make Shortcut Baked Beans?

Here’s what you’ll need to make these easy doctored brown beans. See the recipe card below for the exact quantities:

  • Canned Beans – I use Heinz Maple Beans
  • Small Onion – Yellow or white onion
  • Bacon – The whole package!
  • Garlic – Minced or pureed
  • Molasses – Just a bit
  • Ketchup – Lots of Ketchup
  • Brown Sugar – Only a little bit
  • Salt – A dash

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Shortcut Baked Beans

How Do You Make Shortcut Baked Beans?

Here’s how to make these simple cheater baked beans:

Step 1: In a large frying pan or skillet fry the bacon until fully cooked. Remove the cooked bacon and half of the bacon fat from the pan, leaving half the fat in the pan.

Step 2: Chop the onion and garlic and fry in the bacon fat until translucent, about 2 – 3 minutes.

Step 3: Add the cans of baked beans to the pan, along with the molasses, ketchup, brown sugar and salt. Chop up and add 2/3 of the bacon to pan. Mix until fully combined, then let simmer for 4-5 minutes.

Step 4: Grease a casserole dish then add the beans to dish. Cover the beans with the remaining cooked bacon, then cover the pan with a lid or tin foil. Bake for 25 – 30 minutes. Let the homemade baked beans rest out of the oven for 10 minutes before serving.

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Shortcut Baked Beans

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Shortcut Baked Beans

Recipe Notes For Making The Best Shortcut Baked Beans:

  • Most baked bean recipes instruct you to use dried beans, which take hours to cook in the oven. As much as I love traditional baked beans, I prefer using canned beans as a shortcut when making this recipe.
  • Leftovers can be kept covered in the refrigerator for up to 4 days.
  • Baked beans can be frozen for up to two months. Just be sure to thaw overnight in the refrigerator before reheating as directed above.
  • Are canned brown beans gluten free? Many brands of canned brown beans are gluten free, including Heinz Baked Beans, which is the brand I typically use. Since all of the other ingredients are gluten free, you can safely make this recipe for anyone with celiac disease or gluten intolerance.
  • I prefer to use maple flavoured beans. You can use any type of canned bean for this recipe. If you’re using a regular type of canned bean, you may want to just a bit more brown sugar. Since the maple beans are already sweet I used less sugar.
  • Make ahead. The beans can be assembled up to two days ahead of time.  Refrigerate covered until needed.
  • In a rush, you could skip baking the beans and just continue cooking them in the frying pan for a few extra minutes. Top with remaining bacon before serving.

Shortcut Baked Beans

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Shortcut Baked Beans

Shortcut Baked Beans

These Shortcut Baked Beans use Canned beans to speed up the cooking time, but still pack in the same flavours as more traditional recipes.
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Bacon, Bean, Dinner, gluten free, Side Dish
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 3 Cans Baked Beans 16.5-ounce can
  • 1 Small Onion
  • 1 Pkg Bacon 16 oz
  • 2 Cloves Garlic
  • 2 Tbsp Molasses
  • 1/2 Cup Ketchup
  • 1/4 Cup Brown Sugar
  • 1/2 Tsp Salt

Instructions

  • In a large frying pan or skillet fry the bacon until fully cooked. Remove the cooked bacon and half of the bacon fat from the pan, leaving half the fat in the pan.
  • Chop the onion and garlic and fry in the bacon fat until translucent, about 2 - 3 minutes. 
  • Add the cans of baked beans to the pan, along with the molasses, ketchup, brown sugar and salt. Chop up and add 2/3 of the bacon to pan. Mix until fully combined, then let simmer for 4-5 minutes
  • Grease a casserole dish then add the beans to dish. Cover the beans with the remaining cooked bacon, then cover the pan with a lid or tin foil. Bake for 25 - 30 minutes. Let the homemade baked beans rest out of the oven for 10 minutes before serving.

Notes

  • Leftovers can be kept covered in the refrigerator for up to 4 days.
  • I prefer to use maple flavoured beans. You can use any type of canned bean for this recipe. If you're using a regular type of canned bean, you may want to just a bit more brown sugar. Since the maple beans are already sweet I used less sugar.
  • Make ahead. The beans can be assembled up to two days ahead of time.  Refrigerate covered until needed.

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Shortcut Baked Beans

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Creamy Cajun Shrimp and Sausage

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This Creamy Cajun Shrimp and Sausage is the perfect dinner for busy weeknights! It’s a quick and easy delicious meal that your family will rave about. Cajun seasoned shrimp and sausage are combined with bell peppers, onion and mushrooms, then smothered in a creamy sauce full of bold flavours. 

Creamy Cajun Shrimp and Sausage

Questions about Creamy Cajun Shrimp and Sausage:

Is this creamy cajun shrimp and sausage recipe low carb or keto? – Yes, it can be made keto and low carb by using a lower carb tomato sauce. Everything else in the recipe is gluten free and keto approved.

What should I serve the creamy cajun shrimp and sausage with? – I love this dish served with Jasmin rice. It’s also perfect with your favourite pasta and can be made low carb/ keto by serving with cauliflower rice or zoodles / zucchini noodles.

Do I have to pre cook the sausages on the bbq before adding them to the frying pan? – No, you can cook the sausages in the frying pan without pre cooking if you prefer. I precook them because it removes a lot of the grease and makes the sausage crispier, which I prefer.

Can I use frozen shrimp for this recipe? – Using frozen shrimp is a great option! To cook the shrimp properly, you will need to let it completely thaw before adding it to the pan. If you are in a rush and need to speed up the thawing process, you can run the shrimp under cool water until thawed.

What can I use if I can’t find Cajun seasoning? – Cajun seasoning is usually a combination of paprika, garlic powder, cayenne pepper, onion powder, dried oregano, dried thyme, salt and pepper.

Do I have to use hot Italian sausage? – Any type of sausage will work for this recipe. Use Mild Italian or andouille sausage if preferred.

Is creamy cajun shrimp and sausage the same thing as jambalaya? – They aren’t the same but they are similar in taste. Jambalaya had a rich flavour profile and is made in one pot with the uncooked rice in the pot along with the rest of the ingredients. Creamy cajun shrimp and sausage is a more simple dish made with the rice on the side. They’re both very delicious.

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Creamy Cajun Shrimp and Sausage

Why You’re going to Love This Creamy Cajun Shrimp and Sausage

Here’s why you should make this recipe:

  • It’s a delicious family friendly meal that’s ready in 30 minutes or less.
  • Naturally gluten free
  • Made with simple easy to find ingredients
  • A quick, one-pan meal bursting with bold Southern flavours! Loaded with protein and veggies.

Creamy Cajun Shrimp and Sausage

What Ingredients Do You Need to Make Creamy Cajun Shrimp and Sausage?

Here’s what you’ll need to make this easy & delicious dinner recipe:

  • Hot Italian Sausages
  • Shrimp
  • Onion
  • Mushrooms
  • Bell Peppers
  • Cajun Seasoning
  • Garlic
  • Tomato Sauce
  • Heavy Cream

Creamy Cajun Shrimp and Sausage

How Do You Make Creamy Cajun Shrimp and Sausage?

Here’s how to make this deliciously easy creamy shrimp and sausage skillet:

Step 1: Use a bbq to grill the sausage just until cooked through (you can fry them instead if preferred). Then slice the sausage and fry in a large frying pan for three to four minutes to brown on both sides.

Step 2: When the sausage has browned, add the shrimp to the pan. Season with the cajun seasoning and toss to combine.

Step 3: Next, add the sliced mushrooms, sliced bell peppers, minced garlic and chopped onion to the pan. Cook for two to three minutes until the shrimp is translucent and cooked through.

Step 4: Add the tomato sauce and heavy cream and stir until fully combined. Let simmer for 1 – 2 minutes then serve immediately over rice, gluten free pasta or cauliflower rice.

Creamy Cajun Shrimp and Sausage

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Creamy Cajun Shrimp and Sausage

Recipe Notes for Making the Best Creamy Cajun Shrimp and Sausage:

  • Any type of sausage will work for this recipe. Use Mild Italian or andouille sausage if preferred.
  • You can skip barbecuing the sausage and just fry the cut sausage in the pan from raw. You’ll need to cook it for longer than the recipe states. Pre cooking the sausage in the oven is also an option.
  • I love this dish served with Jasmin rice. It’s also perfect with your favourite pasta and can be made keto by using a lower carb tomato sauce and serving with cauliflower rice or zoodles.
  • Don’t overcook the shrimp. Shrimp is quick cooking and only needs two to three minutes of cook time before it is ready to eat. Once it has turned translucent, the shrimp should be ready to eat!
  • Add more or less of the Cajun seasoning depending on how spicy you prefer your food, so you can be sure to please even your picky eaters!
  • I used a orange bell pepper for this dish. Red and yellow bell peppers are equally as good. So feel free to use which ever pepper is your favourite.

Creamy Cajun Shrimp and Sausage

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Creamy Cajun Shrimp and Sausage

Creamy Cajun Shrimp and Sausage

This Creamy Cajun Shrimp and Sausage is the perfect dinner for busy weeknights! It's a quick and easy delicious meal that your family will rave about. Cajun seasoned shrimp and sausage are combined with bell peppers, onion and mushrooms, then smothered in a creamy sauce full of bold flavours. 
5 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Dinner, gluten free, rice, sausage, shrimp
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 4 Italian Sausage hot
  • 24-30 Shrimp peeled and deveined
  • 1 Onion small
  • 1 Cup Mushrooms sliced
  • 1 Bell Pepper orange
  • 2 Cloves Garlic minced
  • 2 Tbsp Cajun Seasoning
  • 1 Cup Tomato Sauce
  • 1/2 Cup Heavy Cream

Instructions

  • Use a bbq to grill the sausage just until cooked through (you can fry them instead if preferred). Then slice the sausage and fry in a large frying pan for three to four minutes to brown on both sides.
  • When the sausage has browned, add the shrimp to the pan. Season with the cajun seasoning and toss to combine.
  • Next, add the sliced mushrooms, sliced bell peppers, minced garlic and chopped onion to the pan. Cook for two to three minutes until the shrimp is translucent and cooked through.
  • Add the tomato sauce and heavy cream and stir until fully combined. Let simmer for 1 - 2 minutes then serve immediately over rice, gluten free pasta or cauliflower rice.

Notes

  • You can skip barbecuing the sausage and just fry the cut sausage in the pan from raw. You'll need to cook it for longer than the recipe states.
  • I love this dish served with Jasmin rice. It's also perfect with your favourite pasta and can be made keto by using a lower carb tomato sauce and serving with cauliflower rice or zoodles.

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Creamy Cajun Shrimp and Sausage

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Jalapeño Popper Corn Salad

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This Delicious Jalapeño Popper Corn Salad is made with fresh grilled corn on the cob, bacon, jalapeños and cheddar cheese in a creamy summer salad. Grilled fresh corn is the perfect summertime food and this Jalapeño Popper Grilled Corn Salad Recipe is a new fun twist on a longtime favourite!

Jalapeño Popper Corn Salad

Why you’re going to Love this Jalapeño Popper Corn Salad

Here’e why you should make this recipe:

  • It’s an easy to make Gluten Free Side Dish Recipe that is quite hearty. It can made vegetarian for those who want to go meatless, if you exclude the bacon.
  • Can made in advance and refrigerated overnight. It’s a real crowd pleaser!
  • The corn gives this savoury salad a wonderful sweetness and crunch. The sweetness of the corn pairs so nicely with the heat of the jalapeños. And of course, bacon makes everything taste better.
  • This Jalapeño Popper Corn Salad is good warm but I think it may be even better served cold. That makes it perfect for cookouts and family get togethers.
  • Roasted corn has a fantastic flavour, which is why it’s perfect for this salad. While you can use cooked frozen or canned corn, the extra step of roasting a whole ear of corn then removing the kernels is worth it.

Jalapeño Popper Corn Salad

What Ingredients do you need to make this Jalapeño Popper Corn Salad?

To make this grilled corn salad recipe you’ll need:

  • Corn – corn on cob or use frozen corn
  • Butter – or your preferred cooking oil
  • Bacon – cooked crispy and chopped up
  • Jalapeños – sliced with the seeds removed
  • Cream cheese – for creamy jalapeño popper flavour
  • Mayonnaise – or light mayo for less calories
  • Sour cream – or greek yogurt
  • Cheddar cheese – shredded
  • Garlic powder – or minced fresh garlic
  • Green Onion – chopped
  • Salt – and pepper if desired

Jalapeño Popper Corn Salad

How do you make Jalapeño Popper Corn Salad?

Here’s how to make this easy corn salad recipe:

Step 1: Preheat the grill to medium high heat.

Step 2: Coat each corn cob with melted butter. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Remove the foil during the last minute or 2 to allow the smoky flavour to develop. Remove from grill and allow to cool for 10 minutes. Cut kernels off of cobs. (should yield approx 5 cups)

Step 3: Mix kernels with chopped jalapeños, bacon pieces, cream cheese, mayonnaise and sour cream. Stir.

Step 4: Stir in shredded cheese, garlic powder, green onions and salt. Enjoy.

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Jalapeño Popper Corn Salad

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Jalapeño Popper Corn Salad

Recipe Notes For Making The Best Jalapeño Popper Corn Salad

  • This recipe is very adaptable. Use mozzarella or pepper jack cheese instead of the cheddar cheese or leave the cheese out altogether. It can also be made vegetarian, if you exclude the bacon.
  • Instead of grilling the corn, boil or steam it or use canned corn or frozen corn that has been cooked.
  • To make a lower fat version, use Greek yogurt instead of sour cream and reduced-fat cream cheese and light mayo.
  • To prepare the jalapeños, cut the jalapeños into 1/4-inch slices. Trim the tail end and the stem; you can discard those. Next, you have a choice. You can remove the seeds or leave them in. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapeños, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

Jalapeño Popper Corn Salad

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Jalapeño Popper Corn Salad

Jalapeño Popper Corn Salad

This Delicious Jalapeño Popper Corn Salad is made with fresh grilled corn on the cob, bacon, jalapeño and cheddar cheese in a creamy summer salad. Grilled fresh corn is the perfect summertime food and this Jalapeño Popper Grilled Corn Salad Recipe is a new fun twist on a longtime favourite!
5 from 7 votes
Print Pin Rate
Course: Dinner, Side Dish
Cuisine: American
Keyword: corn, Dinner, gluten free, Jalapeno, Side Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 5 Cups Corn 6 ears corn on the cob
  • 2 Tbsp Butter melted
  • 6 Slices Bacon cooked crispy
  • 4 Jalapeños seeds removed
  • 2 oz Cream Cheese
  • 1/3 Cup Mayonnaise
  • 1/3 Cup Sour Cream
  • 2/3 Cup Cheddar Cheese shredded
  • 2 Tbsp Green Onion chopped
  • 1 Tsp Salt

Instructions

  • Preheat the grill to medium high heat.
  • Coat each corn cob with melted butter. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Remove the foil during the last minute or 2 to allow the smoky flavour to develop. Remove from grill and allow to cool for 10 minutes. Cut kernels off of cobs. (should yield approx 5 cups)
  • Mix kernels with chopped jalapeños, bacon pieces, cream cheese, mayonnaise and sour cream. Stir.
  • Stir in shredded cheese, garlic powder, green onions and salt. Enjoy.

Notes

Grilling the corn gives it extra flavour, but you can use boiled or steamed corn instead or even canned corn.

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Jalapeño Popper Corn Salad

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Smash Burger Tacos

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 These Irresistible Smash Burger Tacos Have Edge-to-Edge Crispy Beef & Melty Cheese Smashed onto a Tortilla. Everyone loves a cheeseburger and a crispy taco, so combining the two just works. It’s your classic burger meets taco in this delicious trending recipe we just can’t get enough of. 

Smash Burger Tacos

What is a Smash Burger Taco?

You get an incredible mash-up of flavour and textures, when you combine two family favourite meals… burgers and tacos! I bet you thought your burgers couldn’t get any better!  I’m recommending you give them a try. Smash Burger Tacos are made with Crispy Beef Smashed onto a Crispy Tortilla and covered with Melty Cheese and all of your favourites classic burger toppings like; lettuce, tomatoes, pickles, jalapeños, onions and of course all the sauce.

While only one side of the beef is directly seared, this process ensures that the meat is crispy on the outside and still juicy on the inside. The smash burger taco cooks extremely fast, as you only sear one side of the meat. They’re quick to prepare and make a good weeknight dinner for the family. So, if it’s been a while since you’ve had a smash burger taco, or somehow missed the trend, give them a try. You’ll be glad that you did.

Smash Burger Tacos

FAQ on Making Smash Burger Tacos:

  • Are Smash Burger Tacos Gluten Free? This recipe is absolutely gluten-free. 
  • What Tortillas Should I use to make Smash Burger Tacos? I use corn tortillas because they’re gluten free and easy to find at most grocery stores. They are more delicate than a flour tortilla. That’s why I fry them tortilla side down first. It crisps the tortilla up which helps keep it from breaking in the pan.
  • Can I Use Flour Tortillas? They do work well for this recipe but they’re not gluten free.
  • What Seasoning Should I use for Smash Burger Tacos?  I prefer just salt on my burger patties. If you like more seasoning on your burgers, you can add it along with the salt. Some other great burger seasonings are black pepper, steak spice, chili powder, garlic powder or seasoning salt.
  • Should I use oil if not using lean ground beef? I add a little oil to my pan because I use lean ground beef, which isn’t very greasy. If you’re using regular ground beef, you won’t need to add as much oil to the pan.
  • Do these tacos reheat well? I recommend eating them fresh but you can of course save the leftovers and reheat on a skillet or in the oven within 3 days of making.
  • Can I Smash these burgers onto the tortilla right on the grill? You can smash them on the grill instead but if you’re using corn tortillas, they are more delicate and are more likely to rip on the grill. That’s why I prefer to press the meat onto the tortilla before grilling them.
  • What should I do if the corn tortillas keeps breaking? Corn tortillas can be more delicate than flour tortillas. Especially if they’re slightly stale. If yours are breaking you can fry both sides of the tortilla in oil alone in the pan. Fry the patty separately as well. Then put them together before serving.

Smash Burger Tacos

What Ingredients Do You Need to Make Smash Burger Tacos?

To Make these Delicious Smash Burger Tacos You’ll Need:

  • Ground Beef – Lean ground beef
  • Tortillas – Small corn tortillas (if not gluten-free, use flour tortillas)
  • Salt – Or your preferred seasoning
  • Cheddar Cheese – Grab the block of cheese and shred it yourself for the best result.
  • Olive Oil – Or your preferred cooking oil
  • Toppings – Use your favourite burger toppings

Smash Burger Tacos

How do you make Smash Burger Tacos?

To make these Easy Smash Burger Tacos:

Step 1: Press a thin layer of beef onto each of the tortillas, then sprinkle the beef with the salt. Have them all ready before you begin cooking.
Step 2: Preheat a skillet or griddle over medium high heat. Add a bit of oil to the pan and place one tortilla with the beef side up. Let cook for 1-2 minutes and then flip. Cook the beef side for 3-4 minutes or until the beef is crispy and cooked through. 
Step 3: Flip it back over and place some cheese on top of the beef. Let the cheese melt. Then repeat until all the smash burger tacos are cooked. To keep the tacos warm as you make more, you can keep them in the oven at 120℃/240℉ on a cooling rack so that they don’t go soggy.

Step 4: Top with your favourite toppings and burger sauces. Enjoy!

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Smash Burger Tacos

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Smash Burger Tacos

Recipe Notes for Making the Best Smash Burger Tacos:

  • Any flat top, griddle, or skillet will work – This recipe shows the smash burger tacos being seared in frying pan, but this can easily be accomplished with any griddle or cast iron skillet.
  • Keep them warm in the oven – To keep the tacos warm as you make more, you can keep them in the oven at 120℃/240℉ on a cooling rack so that they don’t go soggy. Try to minimize the time that they’re there.
  • Thin smash – When you pressing the beef onto your tortillas, make sure you get the beef as thin as possible. This is going to ensure a quick cooking time and will make sure you get those lacy and crispy edges!
  • Use your favourite cheese – Any kind of cheese can be used for this recipe. I like using Swiss, mozzarella or American cheese slices.
  • Try this recipe with different meats – You can use ground turkey or ground chicken and can even make a breakfast version using sausage.

Smash Burger Tacos

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Smash Burger Tacos

Smash Burger Tacos

 These Irresistible Smash Burger Tacos Have Edge-to-Edge Crispy Beef & Melty Cheese Smashed onto a Tortilla. Everyone loves a cheeseburger and a crispy taco, so combining the two just works.
4.66 from 26 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: beef, Burger, gluten free, taco
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 burgers
Author: Lyndsay Baker

Ingredients

  • 1 lb Ground Beef lean
  • 6-8 Tortillas corn
  • 1/2 Tsp Salt
  • 3/4 Cup Cheddar Cheese shredded
  • 2 Tbsp Olive Oil for cooking

Instructions

  • Press a thin layer of beef onto each of the tortillas, then sprinkle the beef with the salt. Have them all ready before you begin cooking.
  • Preheat a skillet or griddle over medium high heat. Add a bit of oil to the pan and place one tortilla with the beef side up. Let cook for 1-2 minutes and then flip. Cook the beef side for 3-4 minutes or until the beef is crispy and cooked through. 
  • Flip it back over and place some cheese on top of the beef. Let the cheese melt. Then repeat until all the smash burger tacos are cooked. To keep the tacos warm as you make more, you can keep them in the oven at 120℃/240℉ on a cooling rack so that they don’t go soggy.
  • Top with your favourite toppings and burger sauces. Enjoy!
  • Find additional recipe notes in the blog post above.

Notes

  • Thin smash – When you pressing the beef onto your tortillas, make sure you get the beef as thin as possible. This is going to ensure a quick cooking time and will make sure you get those lacy and crispy edges!
  • Tortillas - Use gluten free corn tortillas (if you're not gluten-free, you can use flour tortillas)

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Smash Burger Tacos

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Gluten Free Smash Burger Taco Recipe 

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Chili Lime Shrimp

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Add some flavour to your dinner with these Chili Lime Shrimp. They’re exploding with bright, bold, and zesty flavours. Fresh, fast, and fabulous any night of the week. You can serve the refreshing low-carb dish as an appetizer, main dish or in a salad.

Chili Lime Shrimp

Why This Is The Best Chili Lime Shrimp Recipe?

Here’s why you’re going to love this chili lime shrimp:

  • Super Quick to Make – With only 10 minutes cook time this one-pan recipe is the perfect protein for your weeknight meal. They come together lightning quick and are a flavourful, crowd-pleasing, carb-conscious appetizer OR entree!
  • Lot’s of way to eat them – They make the perfect addition to salads, tacos, rice bowls and lettuce or corn tortilla wraps.
  • They’re Gluten Free – This recipe is absolutely gluten-free, low-carb and keto-friendly. Each serving contains just 5 net grams of carbohydrates. To make things even better, this recipe is also paleo and Whole30 compliant!
  • Easy to Cook 3 Different Ways- This easy shrimp recipe can be cooked on the stove, in the oven or grilled and it can be served with anything! Cilantro Chili lime shrimp is a meal in itself with a side of veggies and rice/quinoa or instantly transforms tacos with corn tortillas, salads etc. into the most epic meal ever!
  • Simple Recipe – This recipe needs minimal ingredients and you can find everything at your average grocery store.

Chili Lime Shrimp

What Ingredients Do You Need to Make Chili Lime Shrimp?

Here’s what you’ll need to make these Chili Lime Shrimp:

  • Shrimp – Large 26/30, peeled and deveined with the tail on
  • Olive Oil – You can also use another favourite cooking oil
  • Lime Juice – Use fresh lime juice for this recipe
  • Garlic – I like to use garlic puree
  • Cilantro – Fresh cilantro adds so much flavour
  • Chili Powder – Use cayenne pepper if preferred
  • Paprika – Gives it a smoky flavour
  • Cumin – Is excellent on seafood

Chili Lime Shrimp

How Do you Make Chili Lime Shrimp?

Here’s how to make these easy chili lime shrimp on the stove top:

Step 1: Put your peeled and deveined shrimp in a bowl or ziplock bag and add the lime juice, chili powder, paprika and cumin. Mince the garlic and chop and the cilantro, then add them to the bowl. Mix well until the shrimp are equally coated with the spice mixture. Let marinate, coved in the fridge for 1/2 hour.

Step 2: Add the olive oil to a large skillet or frying pan. Then sear the shrimp on both sides over medium heat for about 2-3 minutes per side or until shrimp is cooked through and they’re pink and opaque and have a nice char. Serve immediately with a lime wedge and fresh chopped cilantro.

Chili Lime Shrimp

How Do You Make Chili Lime Shrimp In Oven?

Here’s how to make these easy chili lime shrimp in the oven:

Step 1: Marinate shrimp according to recipe directions.

Step 2: Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.

Step 3: Line shrimp in a single layer. Roast for 8 to 10 minutes or just until opaque.

Step 4: Remove from the oven and enjoy.

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Chili Lime Shrimp

How do you Make Chili Lime Shrimp on a Grill?

Here’s how to make these easy chili lime shrimp on a BBQ: 

Step 1: Marinate shrimp according to recipe directions.

Step 2: Preheat the grill to medium heat. Grill 2-3 minutes per side, or until opaque and nicely charred, and the tail and head come together. The shrimp cook very quickly, so keep a close eye on them to ensure that they don’t overcook.

Chili Lime Shrimp

How Do You Devein Shrimp?

Here’s how to devein the shrimp:

Step 1: First, locate the vein in the shrimp running along its back.

Step 2: Make a shallow cut and use the tip of the knife to lift it out.

Step 3: The veins and shells can then be thrown away.

Step 4: Rinse the shrimp and lay on a paper towel to dry.

Chili Lime Shrimp

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Chili Lime Shrimp

Recipe Notes For making the Best Chili Lime Shrimp:

  • Don’t over cook your shrimp! They cook faster than you might think. They only need to be cooked for a couple of minutes on each side, so watch the pan closely and don’t let them curl tightly.
  • Peel and devein the shrimp before you marinade them. You can alternatively buy shrimp thats’s already peeled, but give them a good rinse.
  • You can use shrimp with tails off if preferred.
  • Shrimp don’t need long to marinade. In fact, you don’t want to leave them for too long or the acid from the lime juice will start to cook them. Thirty minutes is plenty and don’t leave them for more than one hour.
  • American chili powder is a blend of chilies, cumin, garlic powder, and herbs with a ratio of one-part cayenne to seven parts the other spices.  Chili powders sold in other parts of the world, however, are 100% chile pepper and 8X hotter than chili powder! So, use American-style chili powder to make this recipe.
  • You can adjust the spiciness – Add some heat to this recipe by adding cayenne and red pepper flakes based on your spice level.
  • You can use frozen shrimp for this recipe. Just make sure you thaw the shrimp completely before using.
  • To quickly thaw your shrimp, transfer the shrimp to a freezer size bag and tightly seal. Add the bag to a large bowl and submerge with cold tap water; place a heavy bowl over the shrimp so it doesn’t float and stays completely submerged. Let the shrimp sit for 10-20 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes.

Chili Lime Shrimp

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Chili Lime Shrimp

Chili Lime Shrimp

Add some flavour to your dinner with these Chili Lime Shrimp. They're exploding with bright, bold, and zesty flavours. Fresh, fast, and fabulous any night of the week. You can serve the refreshing low-carb dish as an appetizer, main dish or in a salad.
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American / Asian
Keyword: Asian, Dinner, gluten free, Low Carb, seafood, shrimp
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 1 lb Shrimp (peeled) i used 26/30 med sized
  • 2 Tbsp Olive Oil
  • 3 Tbsp Lime Juice
  • 2-3 Cloves Garlic
  • 1/4 Cup Cilantro
  • 2 Tsp Chili Powder
  • 1/2 Tsp Paprika
  • 1 Tsp Cumin

Instructions

  • Marinate- Put your peeled and deveined shrimp in a bowl and add the lime juice, chili powder, paprika and cumin. Mince the garlic and chop and the cilantro, then add them to the bowl. Mix well until the shrimp are equally coated with the spice mixture. Let marinate in the fridge for 1/2 hour.
  • Cook- Add the olive oil to a large skillet or frying pan. Then sear the shrimp on both sides over medium heat for about 2-3 minutes per side or until shrimp is cooked through and they're pink and opaque and have a nice char. Serve immediately with a lime wedge and fresh chopped cilantro.
  • Find additional serving suggestions in the blog post above.

Notes

  • Shrimp don’t need long to marinade. In fact, you don’t want to leave them for too long or the acid from the lime juice will start to cook them. Thirty minutes is plenty and don’t leave them for more than one hour.

 

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Chili Lime Shrimp

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Gluten Free Chili Lime Shrimp Recipe 

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Better-Than-Takeout Pineapple Chicken

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This Better-Than-Takeout Pineapple Chicken is an Asian inspired stir-fry that’s loaded with tender chunks of chicken breast, juicy pineapple and plenty of roasted cashews. When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! It’s quick cooking and is so satisfying.  

Better-Than-Takeout Pineapple Chicken

Why You’ll Love This Better-Than-Takeout Pineapple Chicken

Here’s why you’re going to love this recipe:

  • The simple chicken dish is perfect for people who are on a gluten free and/or dairy free diet. 
  • The chicken is tender, the cashews are crunchy and the sauce is the perfect combination of sweet and zing. You definitely should try this easy tried and true dinner recipe!
  • When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! This delicious Pineapple Chicken is easy-to-make and it’s ready to eat in just 25 minutes or less.
  • This recipe tastes just as good as take-out, and is way more affordable with pantry staples like canned pineapple and cashews.
  • You can easily adapt this chicken recipe to your taste by using vegetables of choice.

Better-Than-Takeout Pineapple Chicken

What Ingredients Do you Need to Make Better-Than-Takeout Pineapple Chicken?

Here’s what you’ll need to make this Easy Chicken Dinner Recipe:

  • Chicken – Skinless boneless chicken breast
  • Soy Sauce – Gluten free
  • Corn Starch – Coating for the chicken and thickener for the sauce
  • Olive Oil – To stir fry the chicken in
  • Green Pepper – Common in pineapple cashew chicken
  • Red Onion – Adds a little colour
  • Green Onion – For the texture
  • Garlic – Fresh and flavourful
  • Ginger – Adds a bit of a kick and a ton of flavour
  • Pineapple – Canned or fresh
  • Cashews – Unsalted and roasted
  • Sweet Chili Sauce – Classic sauce used in many asian dishes
  • Rice Vinegar – For acidic flavour to balance the sweet sauce
  • Sugar – Provides a bit of sweetness to the sauce
  • Water – Optional (can be swapped for pineapple juice)

Better-Than-Takeout Pineapple Chicken

How Do you Make Better-Than-Takeout Pineapple Chicken?

Here’s how to make this delicious Pineapple Chicken:

Step 1: Chop the chicken into bite sized pieces, then add it to a mixing bowl. Cover the chicken with the soy sauce and mix until all of the chicken pieces are coated in the sauce. Next sprinkle the chicken with corn starch a little at a time until it’s all mixed in and the chicken is well coated.

Step 2: Chop up the green pepper and the red and green onions into bite sized pieces. Then mince the garlic and ginger.

Step 3: Over med heat, add the olive oil to a large frying pan or wok. Add the chicken to the pan  and brown until cooked through and caramelized. Remove the cooked chicken from the pan but leave any juices and oil behind in the pan.

Step 4: In the same pan over medium heat, cook the minced garlic and ginger until aromatic, about 30 seconds to 1 minute. Then add the green peppers and red onion. Let cook another few minutes stiring often, until the onions have softened.  Add the green onions and pineapple (along will a little pineapple juice from the can). Let simmer for 1 -2 minutes, then add the rice vinegar, sugar and sweet chili sauce.

Step 5: Add the cooked chicken back into the pan, along with the cashews. Stir until the chicken and cashews are coated with sauce adding the water if needed. Let simmer another 2-3 minutes. Serve immediately with chopped green onion and/or parsley or cilantro, as desired. Enjoy!

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Better-Than-Takeout Pineapple Chicken

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Better-Than-Takeout Pineapple Chicken

RECIPE NOTES FOR MAKING THE BEST PINEAPPLE CHICKEN

  • To ensure the recipe is gluten free, use gluten free soy sauce and gluten free sweet chili sauce.
  • Store leftovers in an air tight container in the refrigerator for up to 3 days.
  • This recipe can be made in a variety of different ways. With other vegetables like red or yellow bell peppers, broccoli or carrots. You can also swap the chicken for shrimp, pork or tofu.
  • Honey or brown sugar can be used in place of the sugar, if preferred.
  • I have used salted cashews for this recipe and it did turn out well. Just don’t add any more salt to the dish. You can rinse them under cold water to remove some of the salt as well.
  • If you’re using raw cashews, you will want to roast them to bring out their flavour. Place them on a sheet pan and put in the oven at 350 degrees for about 5 minutes or until fragrant. They will crisp up as they cool.
  •  You can roast the Cashews, if they’re already roasted as well. This will make them extra crunchy. To toast the cashews, preheat oven to 350 degrees F. Spread the cashews on a small pan and bake for 5-7 minutes.
  • This recipe can be made with chicken thighs, instead of the chicken breast if preferred.

Better-Than-Takeout Pineapple Chicken

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Better-Than-Takeout Pineapple Chicken

Better-Than-Takeout Pineapple Chicken

This Better-Than-Takeout Pineapple Chicken is an Asian inspired stir-fry that's loaded with tender chunks of chicken breast, juicy pineapple and plenty of roasted cashews. When I say better than takeout, I mean WAY better! And this recipe will take less time to make than ordering and picking up takeout too! It's quick cooking and is so satisfying.  
5 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Chinese
Keyword: cashew, Chicken, Dinner, gluten free, pineapple
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 4 Chicken Breasts
  • 2 Tbsp Corn Starch
  • 1 Tbsp Soy Sauce gluten free
  • 2 Tbsp Olive Oil
  • 1/2 Cup Green Peppers
  • 1/2 Cup Red Onion
  • 1/4 Cup Green Onion
  • 2 Tbsp Garlic fresh
  • 2 Tbsp Ginger fresh
  • 1 Can Pineapple tidbits (398 ml or 14 oz)
  • 1 Cup Cashews unsalted
  • 1/3 Cup Sweet Chili Sauce
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 2 Tbsp Water optional

Instructions

  • Chop the chicken into bite sized pieces, then add it to a mixing bowl. Cover the chicken with the soy sauce and mix until all of the chicken pieces are coated in the sauce. Next sprinkle the chicken with corn starch a little at a time until it's all mixed in and the chicken is well coated.
  • Chop up the green pepper and the red and green onions into bite sized pieces. Then mince the garlic and ginger.
  • Over med heat, add the olive oil to a large frying pan or wok. Add the chicken to the pan  and brown until cooked through and caramelized. Remove the cooked chicken from the pan but leave any juices and oil behind in the pan.
  • In the same pan over medium heat, cook the minced garlic and ginger, until aromatic, about 30 seconds to 1 minute. Then add the green peppers and red onion. Let cook another few minutes stiring often, until the onions have softened.  Add the green onions and pineapple (along will a little pineapple juice from the can). Let simmer for 1 -2 minutes, then add the rice vinegar, sugar and sweet chili sauce.
  • Add the cooked chicken back into the pan, along with the cashews. Stir until the chicken and cashews are coated with sauce, adding the water if needed. Let simmer another 2-3 minutes. Serve immediately with cooked Jasmin, basmati or brown rice, topped with chopped green onion and /or parsley or cilantro, as desired. Enjoy!
  • Find additional serving suggestions in the blog post above.

Notes

To ensure the recipe is gluten free, use gluten free soy sauce

 

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Better-Than-Takeout Pineapple Chicken

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If you Love this Easy Gluten Free Better-Than-Takeout Pineapple Chicken Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Better-Than-Takeout Pineapple Chicken

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