Great Treat for a Cool Weather Seafood Lover Dish

Laura and Erik arrived at the house with a crockpot full of a wonderful seafood stew, Cioppino, this evening. This recipe is tasty, has a nice seafood taste and it the spot! Serve it with a nice crusty bread (slice on a diagonal, baste with olive oil, sprinkle with salt and pepper and lemon zest). ENJOY! It will feed six people, but if you are big eaters I would suggest doubling the recipe.

Ingredients:

1 tbsp. olive oil

1 cup chopped white onion

1 tbsp. minced garlic

2 tsp. dried oregano

1 tsp. dried thyme

1/4 tsp. red pepper flakes

1 dried bay leaf

1 (28 oz) can diced tomatoes in juice

1 bottle (8oz) clam juice

1 can (6 oz) tomato paste

1/2 cup dry white wine, such as sauvignon blanc

1 lb. grouper or firm white fish fillets, cut into chunks

1 lb. large shrimp, peeled and deveined

8 oz. bay scallops

1/3 cup thinly sliced fresh basil

3 tbsp. fresh lemon juice

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add onion, cook until slightly soft, 2-3 minutes. Stir in garlic, oregano, thyme, pepper flakes, and bay leaf. Cook 1 minute. Pour tomatoes, clam juice, tomato paste, and white wine into a 4 to 6 quart slow cooker. Add onion mixture and stir. Cover and cook 4 hours on low setting. Gently stir in grouper, shrimp, and scallops. Cook on high setting until fish is cooked through and shrimp are pink, 15-20 minutes. Add basil and lemon juice, season with salt and black pepper. Gently stir stew to combine. Ladle into bowls and season with more lemon juice, if needed. To make sure the entire meal is gluten or grain free, make your bread using Udi's Sandwich bread.

Finish off this dish with a great dessert.

Gluten Free No Bake Pumpkin Praline Cheesecake Recipe

A Cross Country Road Trip: It can be fun and easy if you know what goodies to pack

Traveling across a state or across the country can be a daunting trip, or it can be fun. But, what to do if you have food allergies? No one wants frequent rest stop visits and snacking in the car helps accumulate more miles between meal stops. Especially when you are traveling with one who wants to drive as many miles as possible before stopping for the night. I know some of my family members like to drive straight through, without putting up for the night, when driving from Michigan to Florida. I have found some great products to keep on hand for such trips. Glutino pretzels are especially good by themselves or with a combination of peanuts, Chocolate or Cinnamon Chex, and M&M's. You can make your own mix or simply look for one of the recipes listed on the Chex site. Glutino also makes great wafer cookies that satisfy even the biggest sweet graver. Make sure to pack lots of cold water, lemonade or iced coffee to cool your thirst. And don't forget those great tasting goodies you can make to have your own continental breakfast! Betty Crocker can help with a quick mix to make your own cookies or muffins to load into your snack box. I know I can hardly wait to make the trip now that I know what I will bring! Oh! One more trick to survive those restaurant stops when everyone is ordering breakfast and you don't want to just settle for an omelet and want some toast. Bring your own bagel or bread with you! Udi's makes the greatest bread and bagels!!! Just wrap one up and bring it in with you. One more thing to remember, many restaurants have gluten free menus now, just remember to ask. Enjoy! and I hope your summer travels are as safe, happy and as fun as mine are going to be this year.

Living in Paradise-And the School Year is Almost Over!!

This is a sunset on the west coast of Florida! It's as beautiful here in the evening as it is during the day. I have been enjoying the weather here (as much as I can!) since August of last year. Making travel plans the evening before flying down to accept a teaching position has been one of the most adventuresome things I have ever done. But wait! Teaching third grade this year has been like an adventure.

Teaching has been my dream. Giving students the background needed to become the best person they can be, thrive as a learner, and succeed in life brings joy to them and to me as their teacher. When I arrived here in Florida, my new chapter in life started with great people and great things happening. Thank you Mary for giving me a comfortable place to stay for the first few days. When I walked into the school I was welcomed by wonderful people and felt completely at home. I was blown over by the offer to stay at a team member's house and took Rosemarie up on her offer until I found a place of my own.

While I have been busy with my first year teaching, it has been great that family and friends have taken the time to come visit. It forced me to take some well needed breaks. I have enjoyed many days and evenings with Angelo, Phil, Bryan, Paula and Doug soaking in the sun and watching gorgeous sunsets from the beaches on the gulf. I have had the opportunity to garden in the sun-- sweating up a storm. Actually Angelo and my neighbor are the best when it comes to getting a lot done outside. We have made a BIG difference in the curb appeal since we moved in last November.

I am so blessed to have come to a new area and have settled in so well. I am grateful for all the help I have had, the family and friends who have visited and for a wonderful school year. To celebrate let's toast the end of the first year, to great weather and to great company with a great glass of Cupcake Vineyards Sauvignon Blanc and a Gluten Free Roasted Tomato and Artichoke Pizza.

Gluten-Free Roasted Tomato and Artichoke Pizza

1 pkg Bob's Red Mill Gluten Free Pizza Mix

1 9 oz jar California Sun-Dry Sun-dried tomato spread

6 oz crumbled goat cheese

Roasted red pepper, sliced

12 oz marinated artichoke hearts, drained and chopped

1/3 cup chopped black olives

Olive oil

Corn meal

Sea salt, to taste

Fresh cracked pepper, to taste

Make crust according to package directions. Package makes 2 pizzas, so wrap one and refrigerate to use for later, or freeze. Preheat oven to 450 degrees. Spread a thin layer of corn meal on a pizza stone. Using wet hands spread dough onto the stone. Bake without toppings for 7-9 minutes.

Remove from oven and cover with spread, salt and pepper, roasted peppers, artichokes, goat cheese and olives. Drizzle with a small amount of olive oil. Bake for 15-18 minutes. Enjoy!!

Experiment and change up the toppings on the next one!!