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Spooky Halloween Recipes from Amy Rota-Poulin

Posted at: 10/28/2012 12:32 AM
Updated at: 10/28/2012 9:28 AM

Mummy Lasagna
Amy Rota-Poulin Copyright 2012


Mummy-licious Ingredients:

1 pound of gluten free brown rice lasagna noodles (Tinkyada)

Cook pasta according to the instructions on the box. After straining the noodles, add to a bowl of ice cold water to stop further cooking.

For the meat:
2 tablespoons of olive oil
1 onion, diced
1 pound of ground turkey
1 teaspoon organic garlic powder
2 teaspoons of dried or freeze dried basil
Touch of real maple syrup

Heat a large pan over medium-high heat. Add olive oil and diced onions. Season the onions with ground sea salt and pepper. Cook until the onions become tender. Add the ground turkey, garlic powder, freeze dried basil, and maple syrup. Cook until meat is browned. Set aside once cooked.


For the sauce:
20 ounces of strained tomatoes (Pomi)
2 teaspoons organic garlic powder
1 cup of chicken stock
1 tablespoon of freeze dried basil
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
Ground sea salt and pepper to taste
salt and pepper.

Add all ingredients to a sauce pot and cook over medium low heat, until the sauce starts to bubble. Remove from heat.

For the cheese filling:
2 pound container of whole milk ricotta cheese
2 eggs
1 tablespoon of freeze dried basil
1 teaspoons of organic garlic powder
8 ounces of mozzarella cheese, grated
Ground sea salt and pepper to taste

In a large bowl, mix all ingredients together until combined.

 

Preheat oven to 350. In the bottom of a bread pan add a little bit of sauce, then top with a layer of noodles. Add a little more sauce to the top of the noodles, then an even layer of meat. Top with more noodles, then a layer of the cheese mixture. Keep layering your lasagna until your pan is full. For the last layer add a layer of the cheese mixture to the top of the noodles.

Cut the remaining cooked lasagna noodles into thin strips. Add the strips to the top of the cheese mixture in a mummy pattern. Be sure to leave room at one end of the pan for two fresh mozzarella eyes. Cover lasagna with tinfoil and cook for 45-55 minutes or until the lasagna is cooked completely.

Add mini fresh mozzarella balls for eyes. Enjoy!

*Quick Tip: This is a fun dish to make as a family for any Halloween party!


*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com     

The Frost Bite
Amy Rota-Poulin Copyright 2012


Ingredients:

1 part cherry juice
1 part Campari
Prosecco
1 maraschino cherry (a gluten free, all natural)

Sugar
All natural red food coloring

Place a martini glass in the freezer for 15-30 minutes

Add ½ cup of sugar and a few drops of all natural gluten free red food coloring to a plastic reusable container with a lid. Make sure the lid is secure and shake until the sugar is tinted red. Pour the colored sugar on a plate.

Remove the martini glass from the freezer. Dip rim in colored sugar. Pour the cherry juice, and Campari into the glass and top with Prosecco. Drop a maraschino cherry into the glass. Frightfully delicious!!

Place fresh raspberries a champagne flute. Add Prosecco & cranberry juice. Sip and enjoy! A glamorous twist to an old favorite! 


*Please Drink Responsibly.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com     

“Pile of Bones”Smothered Ribs
Amy Rota-Poulin Copyright 2012

Roasted Garlic & Honey Baby Back Ribs:

2 slabs of baby back ribs
½ teaspoon freshly ground sea salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 8oz bottle of Roasted Garlic & Honey Dinosaur BBQ Sauce
1 quart of apple cider

Mix sea salt, pepper, garlic powder, chili powder, ground cumin, and sweet paprika together. Evenly rub spice mixture on ribs. Place ribs in a crock pot, add ½ jar of BBQ sauce and the apple cider. Cook on low for 8 hours or on high for 4 hours.

Preheat grill to medium heat. Pour BBQ sauce on top of ribs and grill for 5-10  minutes or until become slightly crispy. Carefully remove the ribs from the grill. Cut the ribs and be prepared to enjoy crunchy tender goodness!


*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe created by Amy Rota-Poulin Copyright 2012 Author of Cooking Gluten Free With Amy. www.glutenfreewithamy.com


“Ghost Berries”
Amy Rota-Poulin Copyright 2012

1 pound of fresh strawberries, rinsed and dried

1 cup of white chocolate
1 teaspoon olive oil or butter

¼ cup dark chocolate
½ teaspoon olive oil


Rinse and dry fresh strawberries. Melt 1 cup of white chocolate and 1 teaspoon of olive oil in a microwave safe bowl in the microwave on high in 10 to 20 second increments, making sure to stir the chocolate mixture each time. Once the chocolate is melted, gently dip strawberries in dark chocolate and place on a piece of wax paper stem side down. Repeat process until all strawberries are coated in the white chocolate.

Melt the ¼ cup of dark chocolate and ½ teaspoon of olive oil in a microwave safe bowl in the microwave on high in 10 to 15 second increments, making sure to stir the chocolate mixture each time. Once melted, dip a toothpick into the dark chocolate and make the eyes on your ghost berry. Next, dip a toothpick in the melted dark chocolate and make a mouth on the little ghost berry.

*Quick Tip* This is a great spooky project to create with your entire family. Everyone can customize their ghostly creation!

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe created by Amy Rota-Poulin Copyright 2012, Author of Cooking Gluten Free With Amy. Www.glutenfreewithamy.com


Eye Popping Caprese Salad
Amy Rota-Poulin Copyright 2012

1 pound of cocktail tomatoes
1 pound of “cherry size” fresh mozzarella balls

Fresh basil
Premium balsamic vinegar
Extra virgin olive oil

Rinse and dry the tomatoes. Carefully cut the stem out of the tomato, using a circular motion, about 1 inch deep. Try to make the hole the same size as the mozzarella ball. Pour a little bit of balsamic vinegar and extra virgin olive oil into the hole. Place the small fresh mozzarella ball into the tomato. Add a piece of fresh basil to the center and you have a eye-popping appetizer!

*Quick Tip* You can also top the fresh mozzarella with a slice of olive and a pimento. Just read your ingredient label to make sure that the olive is gluten free.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe created by Amy Rota-Poulin Copyright 2012, Author of Cooking Gluten Free With Amy. Www.glutenfreewithamy.com