For each sandwich (multiply this depending on the number of sandwiches you are making):
- About 2 oz. (3-4 thin slices) prosciutto
- 1 c arugula
- 1/4 c grape tomatoes, halved
- 1 T Creamy Balsamic Vinaigrette
- salt & pepper, to taste
- 2 slices of your favorite Rudi’s Gluten Free Bread
Creamy Balsamic Vinaigrette:
- 1/4 c plain Greek yogurt
- 1/4 c balsamic vinegar
- 2 T olive oil
- 1 T Dijon mustard
- 1T honey
- salt & pepper, to taste
- Prepare the crispy prosciutto by preheat your oven to 350°F, place the prosciutto on a cooling rack which is set on top of a baking sheet, and bake for 6-8 minutes per side, or until crispy. Set aside on paper towels to drain. Alternatively, you could cook it in a pan on the stove top over medium low heat until crispy.
- Prepare the Creamy Balsamic Vinaigrette by combining all ingredients in a bowl or jar and shaking or whisking until combined and smooth. Adjust seasoning with salt and pepper.
- Assemble the sandwiches by first tossing together in a bowl the arugula, tomatoes, and Creamy Balsamic Vinaigrette, and seasoning with salt and pepper, if desired. Lightly toast two slices of your favorite Rudi’s Gluten Free Bread. Top one slice with the arugula mixture, layer on the prosciutto, and top with the second slice of bread.
My name is Brianne, recipe developer and creator of Cupcakes & Kale Chips. I am a born and raised Jersey girl (I don’t know Snooki or the Real Housewives or anyone like them, never watched The Sopranos, love Bon Jovi, and yes, I used to have big hair), a former Chemical Engineer turned stay-at-home-mom to two adorable little boys , and a wannabe pastry chef with a wheat allergy and not enough willpower to to spend my days surrounded by flour, sugar, butter and chocolate. Somehow this all makes sense to me.
I consider Cupcakes & Kale Chips a “love all, serve all” blog with recipes that truly reflect how I cook for my family, from healthy and easy weeknight meals and gluten-free snacks to indulgent entrees and over-the-top desserts. ”Cupcakes & Kale Chips” embodies my philosophy on balance, but it sounds cuter than my true favorites – Salads & Ice Cream!
You can catch up with me on Facebook, Twitter, Instagram, Pinterest, and Google+.
- 1 package Rudi’s Savory Herb Gluten-Free Stuffing
- 1/2 lb ground Italian sausage
- 1/2 bell pepper, diced
- 1 small carrot, diced
- 1/4 cup onion,diced
- 1/2 cup mushrooms, diced
- 1/2 cup mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Fry sausage in a frying pan until cooked thoroughly and crumbled. Set aside.
- Saute carrots for three minutes in olive oil on med to high heat. Add green pepper and continue for another three minutes. Add mushroom and onion and continue for two more minutes. Set aside.
- Prepare stuffing as instructed. Once complete, add all the fried ingredients to stuffing, mixing with a fork to maintain fluffiness. Place in a casserole dish and top with mozzarella cheese. Sprinkle grated Parmesan cheese on top. Bake covered in a 350 degree oven for 15 minutes.
About A Nut in A Nutshell: I started blogging to fill my time when my baby went to college, and yes, I’m the mom of two kids in their early to mid-twenties, gasp! Fortunately, I was quite young when I started having kids, so I’ve got all kinds of life and goofiness left in me even though they’re gone. My roots are in the Midwest, but I moved to coastal North Carolina about two years ago. After college, I was working in the Travel & Tourism industry and loved it, but gave it up to stay home and raise my two kids. No regrets, of course! I love spending my time in the kitchen creating and tweaking recipes and trying out new kitchen tools and methods of preparation. When I’m not making something myself, I most definitely enjoy dining out and traveling. Experiencing new adventures is one of my greatest joys in life! And I’m so happy that through blogging and social media, I’ve been able to share my passion for lifestyle, food, travel, tech, entertainment and style with you!
- 1 package Rudi’s Gluten-Free Savory Herb Stuffing
- 2 cups gluten-free chicken broth
- 1 stick (1/2 cup) butter
- ½ cup chopped celery
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- 8 oz. mild sausage, crumbled & cooked
- Preheat oven to 350 degrees.
- Melt butter and cook onion and celery over medium heat until translucent. Stir in poultry seasoning. Mix well. Stir in cooked sausage crumbles.
- Heat chicken broth to boiling, remove from heat and stir in stuffing mix and sausage, celery and onion mix. Cover and let sit for 5 minutes.
- Transfer to oven-safe dish, cover and bake for 30 minutes*.
*Stuffing can be stuffed into a turkey as opposed to baking alone in a dish.
About Gluten-Free is Life:
“I am a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After my celiac diagnosis in 2006, I have made it my mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from “made from scratch” homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, I share my experiences and pass along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. I feel that I am a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans.
As I have journeyed down the road of racing over the past 3 years, I have tried many products that I know love and have tried equally as many that didn’t work for me. In addition to sharing my journey down the road of gluten-free living, I am also sharing my journey as I train for my upcoming races. This may include gluten-free fueling, race gear, shoes and more.
While this blog is my baby, I also write for the Examiner, Celiac-Disease.com, and Gluten Freely. Please feel free to ask any questions that you may have. I am happy to help.”
- 6 cups (1 – 12oz bag) of Rudi’s Gluten Free Stuffing
- 1 tablespoon olive oil
- 2 tablespoons of minced garlic
- ½ cup chopped white onion
- ½ cup chopped celery
- ¼ cup chopped carrot
- 3 cups mixed mushrooms roughly chopped (fresh or frozen) – shitake, button, baby portabella, etc.
- ½ teaspoon kosher salt
- 1 tablespoon Bicentennial Seasoning (or your favorite turkey seasoning)
- 1 ½ cups of low sodium gluten-free chicken or vegetable stock
- Preheat oven to 400° and lightly spray a oven safe 2-quart baking dish.
- In a large skillet heat olive oil over medium heat sauté the garlic, onions, celery and carrots until the onions are translucent.
- Add in the mushrooms and continue to sauté for an additional three minutes.
- Season with kosher salt and Bicentennial Seasoning (or your favorite turkey seasoning)
- Remove from heat and set aside.
- In a large bowl add the Rudi’s Gluten Free Stuffing Mix and add in the mushroom mixture.
- Stir to evenly combine.
- Add the chicken or vegetable stock ½ cup at a time – you may need a little extra stock if the mixture is not damp enough after adding the 1 ½ cups.
- Add the stuffing mixture into your prepared baking dish.
- Bake for 35-40 minutes or until top is golden brown. Serve warm.
Special thanks to Jenny for this excellent recipe! Visit Creative Cooking Gluten-Free for wonderful celiac-at-school lifestyle posts!
Gluten-Free, Milk-free, Soy-free, Nut-free!
- 3 cups (1/2 of 12 oz bag) of Rudi’s GF Stuffing
- ½ C of Dairy-Free, Soy-Free margarine (Earth Balance)
- ½ large onion, chopped
- 2 celery sticks, chopped
- ½ tsp black pepper
- ½ tsp rosemary
- ½ tsp garlic salt
- ¼ tsp sage
- 8 oz. sausage
- 1 C + 1/8 C of chicken broth
- Brown sausage over medium heat and finely separate into small pieces, Bolognese style. When finished, drain and set aside.
- In a separate pan, melt ¼ C dairy-free, soy-free margarine over medium heat.
- Add chopped celery and onions and let cook until tender.
- Add prepared sausage, pepper, rosemary, garlic salt and sage. Let simmer for 5 minutes.
- Add another ¼ C of dairy-free, soy-free margarine, 1 C of chicken broth and bring to a boil.
- Add ½ package of Rudi’s Savory Herb Stuffing mix and let sit for 5 minutes.
- Makes 3 cups of stuffing. Fabulous as a side dish with Rosemary Garlic chicken! Feeds a family of 4 easily.
Daniella Knell, is the owner of Smart Allergy~Friendly Education. As a mom of 2 having 6 of the top 8 food allergens, she is actively involved in raising allergy awareness within her community. As an allergy awareness educator and consultant, you can also find her presenting in local schools and hospitals, offering one-on-one consulting and national telephone workshops. Looking for allergy~friendly ideas for your household? Be sure to follow her via her blog,www.smartallergy.blogspot.com, Facebook, Linked In or Twitter
- 1 cup butter (dairy free, soy free)
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped leek (white part only)
- 1 large carrot (peeled and diced)
- 1 1/2 cup celery (diced)
- 1 package of Rudi’s GF Stuffing
- 6 cups of GF bread, torn into small pieces (about 1 inch pieces)
- 2 t poultry seasoning
- salt and pepper to season
- 3-4 cups of vegetable broth
- Melt butter in skillet.
- Saute onion, leek, carrot and celery until soft.
- In a large bowl gently combine bread stuffing and bread pieces.
- Add veggies/butter mixture from the skillet.
- Mix in spices and season with salt and pepper.
- Slowly add in 2 cups of vegetable broth and stir. Add in more broth as needed to moisten your stuffing before baking.
- Bake in a lightly oiled casserole dish at 350 degrees for 30 minutes.
My name is Cindy, I am the owner and author of Vegetarian Mamma. My husband and I grew up eating meat but decided to make the switch to a vegetarian diet about 8 years ago. Our children have been raised vegetarian but since our youngest son has allergies to peanuts, tree nuts, gluten, soy and dairy, we focus more on vegan foods. We are interested in whole organic non-GMO products which are free of artificial flavors & colors.