Sunday, March 11, 2012

Glee's Jayma Mays GF Treats

**found in Glamour Magazine, March 2012

Jayma Mays, 32 who plays the prim-and-proper Emma Pillsbury on Glee, is known for epic get-togethers she has with her friends.  They have girls-night-out, "boys' night out" (which is actually burgers and beers without the boys), and stay-in parties at her place, like the one here with friends Andrea Aguilera, Amanda hunter and Sarah Coomes.  "People just want to be together", says Mays.  "You don't have to spend a ton of money on food".  So how do you do that?  Mays teamed up with Rebecca Riker, a chef at L.A. hot spot Animal, to serve an easy menu loaded with fun twists on old favorites.  Try them all!

                                         Italian Lettuce Cups
The perfect App
Converted by moi
Serves 6

Italian Lettuce Cups

Store bought roasted half chicken or chicken pieces (about 3 cups)
1/2 cup italian dressing (remember to buy gluten-free)
1/4 cup fat-free mayo
2 tsp. sugar
1/4 cup chopped parsley
1/2 cup canned chickpeas
1/4 red onion, thinly sliced
Salt and pepper
A mix of baby romaine, butter lettuce, radicchio and/or endive, washed and dried
1 jar roasted red peppers, for garnish

Remove skin and shred chicken.  Whisk together Italian dressing, mayo and sugar in a large bowl.  Add in chicken, parsley, chickpeas, onion, salt and pepper to taste.  Let marinate for at least 1 hour or up to a day in advance.  When ready to serve, scoop chicken salad onto lettuce leaves, and arrange on a platter.  Garnish with roasted red peppers that have been julienned (cut into short, thin strips).

                                       Brown Rice Crispy Treats

Brown Rice Crispy Treats
converted by moi
Serves 6-8

1/2 cup dried cherries (make sure gluten-free because some can contain gluten_
1 tbsp. amaretto (optional) (contains caramel coloring-has under 5ppm and considered GF, but some are sensitive to this, like myself)
1/3 cup natural maple syrup
1/4 tsp. kosher salt
1/3 cup creamy almond butter
2 cups crisped-brown-rice-cereal or chocolate cereal (make sure you choose a gluten free brand like Envirokidz)
2 dark chocolate bars, such as Hershey's or Dagoba
Vegetable oil

Place cherries and amaretto (if using) in a bowl.  Stir, and let stand uncovered for 1 hour.  Chop cherries, and reserve liquid.  In a small saucepan, heat maple syrup and salt over low heat until liquefied.  Add almond butter and cook, stirring until well combined and heated through but not boiling, about 5 minutes.
Pour cereal into a large bowl.  Using a rubber spatula, stir almond butter mixture, chopped cherries and reserved amaretto into cereal.
Lightly oil and 8x8inch baking pan.  Transfer cereal mixture to the pan, pressing it into an even layer with a spatula or wax paper.  Refrigerate at least 20 minutes.
Melt chocolate in the microwave, by using a double boiler, or by stirring constantly in a non-stick pan over low heat.  Cut cereal mixture into squares with a sharp knife, and drizzle chocolate over in any desired pattern.  Return to fridge and let set at least 1 hour or up to a day before serving.

                                                   Mixed-Veggie Pizza
Mixed-Veggie Pizza
converted by moi
Serves 6

1/4 cup store-bought pesto, at room rep.
1/4 cup cider vinegar (recipe calls for red wine vinegar)
Zest of 1 lemon
Mushroom mix (we use 10 shitake and 2 portobello)
extra virgin olive oil
Salt and pepper
1 medium zucchini, sliced into 1/4-inch rounds
Boursin Light Garlic & Herbs cheese spread 
1 large pre-cooked pizza (use gluten-free pie crust such as Whole Foods, Udi's, Gillian's or Schar...)
1 medium yellow squash, shaved lengthwise with a vegetable peeler
12 asparagus spears (bottoms trimmed), shaved
About 2 quart-size bags salad greens (we use frisee)
8 chives, cut into 1-inch pieces

To make a vinaigrette, whisk together pesto and cider vinegar.  Add lemon zest, set aside.
Preheat oven to 500 degrees.  Remove stems from mushrooms, and cut caps into 1-inch pieces; mix with a few tablespoons olive oil and a pinch of salt and pepper. 
In another bowl, toss zucchini with a few tablespoons oil and salt.  spread mushrooms and zucchini in a single layer on separate baking sheets, and roast, flipping occasionally.
Bake zucchini 10-12 minutes and mushrooms 15-20 minutes.  Remove from oven, and set aside.  Spread cheese on crust.  Top with mushrooms and zucchini.  Bake at 450 degrees, about 8 more minutes or neil crust is golden.  Meanwhile, toss squash, asparagus, greens and chives with the vinaigrette.  Remove pizza from the oven, top with salad mixture, and serve.


xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/ 

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