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Mother's Day Buffet from Amy Rota-Poulin

Posted at: 05/12/2013 12:37 AM
Updated at: 05/12/2013 10:03 AM

Mother's Day Buffet

from Amy Rota-Poulin

www.glutenfreewithamy.com
 

Mother’s Day Omelet
Amy Rota-Poulin Copyright 2013


Ingredients:
1 teaspoon olive oil
1 teaspoon butter
2 eggs
1-2 tablespoons boursin cheese
2-4 slices of smoked salmon
2 tablespoons of caramelized onions

Sea Salt & Pepper to taste,
Garnish with chopped chives.

Beat eggs in bowl until they are light and fluffy, set aside.  In a sauté pan, I use a 10 inch nonstick pan, placed over medium heat, add oil and butter. Carefully take a paper towel and quickly spread oil evenly around pan. Pour in the beaten eggs. Move egg around pan in a circular swirling motion. With a silicone baking spatula pull back cooked edges of egg, and move uncooked egg into the vacant area of the pan, repeat until the egg is cooked. Remove pan from heat, on the left side of the cooked egg, add the boursin cheese, smoked salmon, and caramelized onions. Then, with a spatula, gently fold the right side of egg over the filling. Set pan back on low heat for one minute. Slide your beautiful omelet out of pan onto your plate, and garish with chopped chives. Eat & Enjoy!  Be creative! Fill your omelet with your favorite ingredients to make a custom creation!

Caramelized Onions: (Thinly slice 2 large sweet onions and sauté on medium high heat in a large pan with 2 tablespoons of olive oil for 10-14 minutes. Until the onions are tender and the edges have turned golden brown.  Stir in 1 tablespoon of pure maple syrup. Add sea salt & pepper to taste.


*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
•    Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394
•    Twitter: www.twitter.com/glutenfreeamy

Roasted Rosemary Purple Potatoes


Ingredients:

2lbs purple potatoes (or 2lbs of small new or Yukon gold potatoes cut into bite size pieces)
2-3 tablespoons of olive oil
2 tablespoons chopped dried rosemary
1 teaspoon ground pepper or to your taste
1 teaspoon ground sea salt or to your taste
1 heaping tablespoon of brown or horseradish mustard


Preheat oven to 400 degrees, wash potatoes, cut into bite size pieces, and add to roasting pan. Pour mustard over potatoes and toss potatoes with a spoon until evenly covered. Add rosemary, salt & pepper, toss once more. Make an even layer of potatoes in roasting pan and drizzle olive oil back and forth over top of potatoes. Place in oven.

Cook for 25 to 30 minutes or until the edges of the potatoes are turning golden brown and center of potatoes are tender.  This recipe is a great way to turn a weeknight dinner into a weeknight winner!  Serve & Enjoy! You can serve this delicious side dish at dinner time too, with oven roasted chicken or rack of lamb! Either way it turns your meal into a star!  

(Quick Tip: Add one onion wedged for an extra flavor! Full garlic cloves, peeled, also make a delectable variation! If there are any roasted potatoes left over, quickly heat them up in a skillet with olive oil and chopped onion to make fabulous home fries the next morning for breakfast!)

*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
•    Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394
•    Twitter: www.twitter.com/glutenfreeamy
 

Raspberry Vodka & Cream Cocktail

Amy Rota-Poulin Copyright 2013


Ingredients:

½ cup vanilla ice cream (gluten free)
¼ cup of milk
1 cup of frozen berries
1 shot of CORE Black Raspberry Vodka
½ teaspoon of pure vanilla extract

Add the vanilla ice cream, milk, frozen berries, CORE Black Raspberry Vodka, and vanilla extract in a blender. Blend until creamy and smooth. Pour and enjoy this creamy delight responsibly.


*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
•    Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394
•    Twitter: www.twitter.com/glutenfreeamy