Eat Sides

Easy Yeast Rolls

Once you see how tasty and beautiful these easy yeast rolls are they’ll become a family staple for holidays, special events or even a weeknight dinner.

Easy Yeast Rolls

For years my mom’s gorgeous yeast rolls have adorned every single family gathering that I can remember. They’re always a picture perfect, soft and pillowy cloud of yeasty heaven that are snatched up in no time flat. I’ll never forget the day that she shared with me the secret to her success of her always gorgeous yeast rolls.

Easy Yeast Rolls

You know what her secret is? She uses frozen pre-made yeast dough. Yep. And nobody could ever guess that her yeast rolls weren’t made from scratch. I’m telling you that even my greek mother-in-law who makes everything from scratch, couldn’t believe her ears when the truth came out. These yeast rolls are a delicious side to any meal but they also melt in your mouth with butter and jam, and are just perfect for making cute little sandwiches with leftover turkey or ham. I’m telling you. You need these in your life.

Easy Yeast Rolls

Christmas may only be a few days away and I’m certain that you’ve got a bazillion and one things to do. But making and kneading dough for perfect pillowy yeast rolls isn’t one of them.

In case you missed it, I made some simple but delicious herb butter for Thanksgiving that everyone loved! You can make the butter pats any shape you like! I’m thinking a holly leaf fwould be darling for Christmas.

Here’s the link :: Herb Butter Recipe .

Wishing you a delicious and stress-free Christmas!


Here’s the yeast roll how too ::

Easy Yeast Rolls
Recipe Type: side dish
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 24
Once you see how tasty and beautiful these easy yeast rolls are they’ll become a family staple for holidays, special events or even a weeknight dinner.
  • 1 package (4 loaves) frozen yeast dough (I use the Kroger grocery store brand)
  • 1/2 stick butter melted
  1. Let dough thaw according to package directions
  2. Spray muffin tins with a non-stick oil spray
  3. Pull pieces of dough away from the thawed dough and roll into 1 balls
  4. Place 3 dough balls into each muffin cup (each loaf make roughly 6 rolls)
  5. Once you’ve rolled all the dough balls, place the muffin tins in a warm place, spray plastic wrap with a non-stick cooking spray and put that side face down over the rolls. Put a kitchen towel over the top of plastic wrap and let dough rise for a couple of hours or so (depending on how warm the area is where you placed them) until rolls puff up about 1 inch above pan.
  6. Once rolls have risen, place into a 350º oven for 15-20 minutes until the rolls a just getting golden brown
  7. Remove from oven, brush rolls with melted butter and let cool in muffin tins then turn out into a bowl or basket and serve & enjoy!


Eat Sides

Easy Grilled Corn on the Cob Recipe

This simple yet delicious Grilled Corn on the Cob Recipe will become a family favorite that you’ll turn to all summer long! 

 Grilled corn on the cob

It’s not quite officially summer just yet but the grill is already in full summertime swing at our house! One of our all time favorites is grilled corn on the cob! My sweet husband, My Yanni, is our official grillmaster and he’s always trying different techniques for grilled corn on the cob. He’s tried husks on, husks off, he’s tried soaking the husks, taking the silks out, you name he’s tried it! And through all of his trails and tribulations he’s come up with this grilled corn on the cob recipe. It has become his go-to for the best, most delicious corn on the cob every time. Sweet and juicy kernels that pop when you sink your teeth into them with a slightly caramelized smoky taste is what you’ll get with this grilled corn on the cob. 

Wanna see how easy it is? 

Grilled corn on the cob recipe from

Just cut the tip and stalk ends off and peel off the loosest husks, leaving the moist inner sections of the husk attached.

Put the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving a quarter turn every 5 minutes. 

Grilled corn on the cob from

When the husks begin to blister remove them from grill and let them rest for 5-10 minutes.

Grilled corn on the cob from

Carefully remove husks and silks and smear each ear of corn with a teaspoon of mayonnaise, paprika and salt & pepper. Place the corn back onto a medium-high heat grill turning every few minutes until grill marks appears on all sides. 

Grilled corn on the cob from

And now you know how to make the most divine grilled corn on the cob every single time!

Happy Grilling!




[b]Grilled Corn on the Cob Recipe [/b]
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 8
[i]Grilled Corn on the Cob is an easy summertime favorite.[/i]
  • 8 ears of corn with husk in tact
  • 1/4 cup mayonnaise
  • 1 tablespoon paprika
  • salt and pepper to taste
  1. Cut the stalk-end of corn leaving about 1″ of the stalk and cut the tip off other end.
  2. Peel off the loosest and most frayed husks leaving the clean, moist inner sections of the husk.
  3. Place the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving it a quarter turn about every 5 minutes. When the husks begin to burn an blister, take off heat and let stand for 5-10 min.
  4. Carefully remove the entire husk and silks.
  5. Smear the kernels of each cob with about a teaspoon of mayonnaise until all sides are covered.
  6. Sprinkle evenly paprika, salt and pepper on each cob.
  7. Place corn cob back onto the medium-high heat grill turning until grill marks appear on all sides.


Eat Sides

Dreamy Creamy Tzatziki


I fell head-over-heels in love with tzatziki 18 years ago while spending the summer in Greece on my honeymoon. My tall-dark-and-handsome-Greek-god-of-a-husband had whisked me off to indulge in all the splendor of his native country. We spent the summer hopping from one quaint little seaside town to next. We met family, made new friends and gathered around many a table to feast on fresh fabulous food for hours on end.

As the heat of summertime and the cloudless cobalt blue skies appear each year, my mind can’t help but to become filled with the memories of that summer. Some of my fondest memories come from time spent on Crete in Alkalahori, the tiny village where my mother-in-law had grown up and where her mother still lived. We would wake early in the morning before the heat would invade the day and walk to the farmer’s market. Then, we quickly selected our treasures, and scurried back into the refreshing refuge of Yaya’s cool stone walled kitchen. I cherished this daily tradition. I loved listening to the stories that unfolded in Yaya’s 100 year old kitchen as we assisted her with the daily chores of chopping, peeling and dicing some of the most gorgeous fruits and vegetables I had ever seen in my life. We spent hours wrapped up in amazing stories of the past that would come alive as My Yanni would translate what was so passionately rolling off his grandmother’s tongue.

This summer I look forward to sharing the many delicious family recipes that graced the table that magical summer and continue to do so today, here in suburbia. I’ve decided to kick off the fun with a family favorite and all time crowd pleaser – dreamy creamy tzatziki! In Greece this refreshing yogurt and cucumber sauce is often served as a dip with pita bread adorned with a kalamata olive or as a condiment to jazz up meat. Tzatziki pairs beautifully with chicken or lamb and is commonly wrapped in a pita sprinkled with diced tomatoes and shredded lettuce.

Wait until you see how simple it is to have a taste of Greece by making this gorgeous dip.

These are the ingredients,

1 English cucumber, plain yogurt, sour cream, red wine vinegar, olive oil, garlic and salt.

Now, the key to tzatziki success is the draining of the liquid.




My mother-in-law lovingly repeats this to me every time we “talk tzatziki” it’s so cute in her thick Greek accent.

Now you may be asking, how does one drain yogurt? Don’t worry, it’s easy peasy. Just grab a colander and place it in a bowl. Then line the colander with cheese cloth, pour the yogurt in and let drain overnight in the refrigerator.

You’ll be amazed at how much liquid actually drains from the yogurt!

This is what your drained yogurt will look like…

Lovely isn’t it? Remove yogurt from the cheese cloth and place it in a bowl.

Next you’ll want to shred the cucumber. I like to leave the skin on for added texture and color. The English cucumber is perfect for this because the skin is so thin and non-waxy.

Again draining is key.

Repeat after me in your best Greek accent…




Well actually in this case we want to squeeze, squeeze, squeeze the shredded cucumber to release all of the juice.

And would you just look at all of that cucumber juice!

Who knew?

Discard the cucumber juice and to the shredded (juice-free) cucumber add,

red wine vinegar,

finely chopped garlic,

olive oil, sour cream and salt.

Then give it a good stir.

Right about now you can close your eyes, inhale deeply through your nostrils and pretend that you are on an island in Greece just sitting down to a fabulous meal.


Now open your eyes and fold in the drained yogurt a little at a time,




Sorry, I couldn’t help myself.

Continue adding and folding until it’s all incorporated.

In no time flat you’ve got yourself a dreamy creamy (well drained and squeezed) heavenly tzatziki.

Grab a piece of pita, close your eyes and dig in.

You my friend have just had an authentic taste of Greece without even leaving your very own kitchen.

Hope you’ll stay tuned for more tasty treats from Greece!



Here’s the recipe:


Serves 8-10


1 32 oz plain yogurt
6 ounces sour cream
1 English cucumber
2 cloves garlic
2 Tablespoons red wine vinegar
1 1/2 Tablespoons olive oil
1 teaspoon salt

Here’s what to do:

1. Drain the yogurt overnight in a cheese cloth lined colander with a bowl underneath to collect the liquid.
2. Shred the cucumber into a bowl. In a separate bowl squeeze handfuls of the shredded cucumber to release as much juice as possible out of the cucumber. Discard cucumber juice.
3. Add all ingredients, except drained yogurt, to the shredded cucumber and mix well.
4. Lastly, fold the drained yogurt into the cucumber mixture a little at a time until all is incorporated.

Tzatziki gets better the longer it sits and will last up to a week refrigerated in a sealed container. Enjoy with pita or use as a condiment with lamb or chicken.




Eat Sides Sponsored Post

Getting Ready For Some Thrillin’ Grillin’

Since I taunted you in my last post about summer’s sweet whispers and the medicinal hum of air conditioners the weather in suburbia has taken a turn. And by turn I mean a serious nose dive into 40 degree temperatures, rain and the furnace being fired back up.

But that hasn’t dampened grillin’ my spirits, nooo siree Bobby.

Nothing can hold me back from a fantabulous cookout. Not even Mother Nature. Weather on our side or not, we will indeed be firing up the grill this weekend for our Summer Kick-Off Cookout!

I’ve bean (sorry couldn’t help myself) busy sampling all of the delish Grillin’ Beans and have decided on Smokehouse Tradition to accompany my French Provencal marinated flank steak.

And guess what? I’ve received my gorgeous Bush’s® Beans Grillin’ kit. And oh my do the folks at Bush’s Beans know how to throw a party.

They have so generously put together a grillin’ kit that includes a beautiful dutch oven by Emile Henry.

This lovely dutch oven can be used on the grill by the way! How cool is that?

The kit also includes these wonderful grilling essentials…

as well as a darling can opener that comes in very handy when opening a can (or many cans) of Bush’s Grillin’ Beans ( just sayin).

And if that isn’t enough to put a smile of your face, there is a $50 Visa gift card included in this fabulous grillin’ kit!

Are you smiling now? I sure hope so!

Be sure to stay tuned because next week I’ll be sharing all the delicious fun we had grilling, eating (perhaps even singing) and you’ll get a chance to throw your hat in the ring to win one of these fabulous grillin’ kits that Bush’s is so generously providing!

Until then I’ll be busy doing my cold-rain-go-away-sun-will-come-out dance while setting the table with my favorite antique blue transferware dishes and fresh flowers.

Not all at the same time of course.

Happy Grilling!


Disclamer: The cookout and giveaway are in partnership with Bush’s Beans. However my opinions, thoughts and photos are 100% my own.

Eat Sides Sponsored Post

Summer Kick-Off Cookout with Bush’s Grillin’ Beans

Summer is almost here.

The intoxicating aroma of fresh cut grass is filling the air…

the gentle hum of air conditioners accompany the joyful songbirds chatter…

and my Grill Master is ready to… get his grill on.

Summer and grilling just seem to go hand and hand, don’t they?

I’ve been invited to join with Bush’s® Grillin’ Beans to host a summer kick-off cookout (say that 3 times fast) and you’re invited to enjoy the fun! I am so excited to show you how simple it is to throw a delicious cookout Wenderly style, especially when you’ve got Bush’s Grillin’ Beans at your finger tips!

When I think of cookouts, I think of tradition, family and fabulous food and that’s exactly what I plan on serving up! I’m still working on the specific details of my meal but I can tell you that after tapping into my fondest childhood memories a fabulous flank steak will be on the menu!

And guess what? There’s more…the kind folks at Bush’s Beans are providing a beautiful cookout kit for me to giveaway to one very luck reader! And trust me, you don’t want to miss it! I’ll be giving you all the delicious details about the cookout and giveaway in the near future, so be sure to stop back!

Until then, let all of your senses be tantalized by the sweet promises of summer…

And get ready to Get Your Grill On!


Disclaimer: The cookout and giveaway are in partnership with Bush’s Grillin’ Beans.



Eat Main Courses Sides Snacks

P B & J Snowman Sandwiches

I look out the window at the moment and all I see is snow, snow, snow.

Beautiful, quiet, white snow stretched out over the grass like one big blanket.

When my girls were younger *sniff* and would get all bundled up in their darling snow gear, eyes glistening while anxiously dancing around until they could finally skip outside for a day of winter wonder, I was always thinking of fun ways to welcome them back into the warmth. Hot cocoa with fluffy marshmallows was a must but one day I decided to get creative with lunch. I peeked outside to see them working diligently on a snowman and thought how fun it would be to bring their creation inside! It was then that the snowman peanut butter & jelly sandwich was born.

As I’ve been watching it snow here in suburbia I’ve been a bit nostalgic remembering those carefree-snow-fun-filled-days as I run my teenage daughter to mall & organize play-dates for my 10 year old rather than bundle them up their darling snow gear.


Then I remembered the precious little snowman sandwich…and a smile spread across my face (and heart) and I got to work.

A little food therapy.

What could be better than that? It’s not a culinary breakthrough mind you but rather a sweet reminder of being a kid again, in the snow, without a care in the world building snowmen until your cheeks turn pink and numb.

This is all you need! Your favorite peanut butter & jelly, 2 slices of bread & 2 circular cookie cutters (1 small & 1 medium size).

There is just nothing like a fresh jar of peanut butter is there? That sound of the seal breaking as you unscrew the lid…

that intoxicating smell of peanuts wafting up into your nostrils as you remove the paper seal.

That first virgin dip of the knife into the smooth surface…


See? I really do find food and the process of making food to be therapeutic…anyone else with me?

Spread the peanut butter on one slice of bread.

Then open the gorgeous sweet jelly…

O.k. actually that happens to be strawberry preserves because I prefer preserves over jelly but a “peanut butter & strawberry preserve sandwich” just doesn’t have the same ring to it, ya know?

And spread the jelly (or preserves) onto the other slice of bread.

Place the two slices of bread together, push your small cookie cutter into the bread,

and you’ll get a sweet little circle that will become the head of your snowman. Repeat with the larger cookie cutter for the body.

Next you’ll need some fun little candy embellishments!

I used sprinkles, silver dragees, non-pareils and some fruit tape, but you could use whatever you like!

You’ll definitely need some snow…

That’s how all this fun started after all! I used powered sugar.

Now for some creativity! It’s time to decorate the little fella! Let your imagination run wild! Kids love this part as well!

I made a cap & scarf out of the fruit tape and topped with a cotton candy pomp.

An orange sprinkle as his nose and 2 blue non-pareils for his eyes,

some dragees for buttons and then a sprinkling of powdered sugar for snow!

The final touch, puffy cotton candy clouds from which a few candy snowflakes fall and you’ve got yourself the perfect little wintertime lunch for all the kids to enjoy.

I mean who wouldn’t enjoy that?

No matter what the age.

AND you get to play with your food!

Happy snowman making!


Eat Sides

Black Friday Cranberry Salsa with Food Network Star Melissa d’Arabian

Photo courtesy of Food Network

It’s two days after Thanksgiving and the day after Black Friday. And yes, I was crazy enough to venture into the malls this year. What a mob-scene. I don’t know what possessed me to subject myself to such an insane endeavor. Perhaps my curiosity got the best of me? I needed a shot of adrenalin? I wanted to believe that I could wrap up my Christmas shopping in one money-saving-door-buster-day?

Ummm, not so much.

All I accomplished was, some much needed exercise since I could only find a parking spot a mile away, being reminded of how much I dislike enormous crowds of cranky rude people and that the Starbucks in the mall somehow, mysteriously, just doesn’t taste as good as my neighborhood one does.

After running home with my empty Starbucks cup and sore feet I was ravenous to say the least.

Now I don’t know about you, but after I’ve spent weeks in preparation of Thanksgiving…

deciding what to make…

making grocery lists…

doing the shopping…

setting the table…

preparing the food…

and finally enjoying the food (or perhaps I should say, overindulging in the food) the last thing I want to do is waste the food that I’ve worked so hard to prepare!

But how many times do you really want to eat Thanksgiving dinner? Once is enough for me thank you.

Well let me enlighten you with a solution for all of those pesky leftovers!

Meet Melissa d’Arabian.

Photo courtesy of Food Network

A few weeks ago, I had the pleasure of chatting with Melissa d’Arabian, host of Ten Dollar Dinners, after being invited to attend a conference call with Melissa and some other food bloggers. Let me just tell you, Melissa is a charming, energetic mom of four and she knows how to make the most of every penny and that includes clever ways to use up your leftovers!

All of Melissa’s recipes are easy and delicious and she’s got a great insert in the November Food Network Magazine full of tips and leftover recipes! I’ve decided to share her Cranberry Salsa! We always have leftover cranberry sauce hanging around! Try this salsa as a yummy side served with Melissa’s Turkey Taquitos or enjoy it on some leftover bread as a snack or appetizer!

Be sure not to miss Ten Dollar Dinners on December 5th, where Melissa will be sharing two delicious entrees that will dazzle your guests for the upcoming holidays – each for under $10!

I’d like to shout out a big THANKS to Melissa for taking the time to chat with me! My second day after Thanksgiving and day after Black Friday torturous-shopping-extravaganza have been salvaged!

Wishing you & yours many delicious leftover meals!


Cranberry Salsa

Recipe courtesy of Melissa d’Arabian

  • 1/2 cup canned whole cranberry sauce
  • 1/4 cup chopped fresh cilantro leaves
  • Zest and juice of 1 lime
  • 1 jalapeno, coarsely chopped
  • 1/2 white onion coarsely chopped, covered and microwaved for 1 minute
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
  • Kosher salt and freshly ground black pepper

Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky.

Yield: 1 1/2 cups
Prep Time: 10 minutes
Ease of preparation: easy

Eat Holidays Sides

Creamy Parmesan Vegetables


Ever since I can remember, these gorgeous creamy Parmesan vegetables have graced the table for every holiday.

Thanksgiving… Christmas…Easter…you name it, creamy Parmesan vegetables are there. They are that good. They are the quintessential side. They have the taste, texture and flavor that truly compliments any dish, but in our house it has become the sacred side served only at the holidays.

One year my mom actually “forgot” to make them on Thanksgiving. I can still remember standing in her kitchen with my mouth hanging open, as tiny beads of sweat gathered on my forehead and the beginnings of a panic attack set in.

NO creamy Parmesan vegetables?

That’s…that’s unacceptable! It can’t be Thanksgiving without creamy Parmesan vegetables.

I’ll never forget the silence that fell over the room. The deep mourning that emanated from each family member. My mom was flabbergasted, almost entertained by the drama that had just unfolded before her. “Really? You all love them that much?” she asked in amazement. With a twinkle in her eye and swat of her wooden spoon, she had creamed Parmesan vegetables put together in no time.

I remember being in awwww of my mom that day. How could she magically just whip up this coveted, delicious dish so quickly? I never did ask and she never did tell. I guess that I’ve always just enjoyed not knowing.

Until this week.

This week I decided that it was time to learn all of my mom’s deep dark secrets. I have raided her recipe box. I’ve already had a fabulous flop of a French Silk pie that will haunt me until I get it right, but the creamy Parmesan vegetables?


Now I know why she was able to whip these up on a moments notice. This is a secret too good not to share!  If you’re looking for a fabulous last minute side dish, this is it!

These are the ingredients: frozen mixed vegetables, half & half, butter, onions, Parmesan cheese and flour.

And Beau Monde seasoning.

And salt and pepper.

Begin by melting your butter.

Add the onions and saute until translucent.

Sprinkle in the flour.

Mix vigorously until it is all incorporated.

Let me just tell ya, it’s starting to smell like a party now!

Slowly pour in the half & half while stirring constantly.

Add in your thawed and cooked mixed vegetables…

pour in the Parmesan cheese…

then add your Beau Monde seasoning and salt & pepper and give a good stir.

That’s it.

Now I know, for a fact, without a doubt, that this dish will never be missing from any of my holiday tables. And who knows?

It just may make an appearance weekly.

Now if you’ll excuse me, I need to go make a second batch…

Wishing you & yours a wonderful Thanksgiving!


Creamy Parmesan Vegetables
serves 6-8

1 pkg (24 ounces) frozen mixed vegetables
4 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons flour
2 1/2 cups half & half
1/2 teaspoon Beau Monde seasoning
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup Parmesan cheese

Cook frozen vegetables as directed on package; drain and set aside. Melt butter in a dutch oven; saute onion until translucent (about 5-10 minutes). Sprinkle the 2 tablespoons of flour in stirring vigorously until incorporated. Next slowly add cream, stirring constantly over low heat until thick. Add drained vegetables & seasonings; stir in Parmesan cheese. Cook 5 minutes more and serve!


Appetizers Eat Sides

Sweet & Savory Prosciutto Cups (Gluten-Free)

Sweet & savory prosciutto cups are a delicious gluten-free appetizer! They’re so beautiful they’re like edible art!

How is it possible that Thanksgiving is less than two weeks away!

Can you believe it?

I don’t know about you, but I’m so excited for Thanksgiving this year! It’s going to be a totally different kind of experience for my entire family. This year we are packing up, leaving suburbia and heading for the hills, literally, we will be enjoying Thanksgiving at our cabin in the country! I cannot wait! But that isn’t the only thing that will be different this year. This year we will be incorporating a gluten-free theme into our holiday feast, due to the fact that my sister was just recently diagnosed with celiac disease.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. That means that my sister cannot tolerate gluten which is a protein in wheat. We’ve all been trying to wrap our arms around this new lifestyle and way of cooking and wouldn’t you know that in the serendipitous way that life is, many fabulous, wonderful, gluten-free people have come into my life through blogging! One of these people is Shauna of gluten-free girl. Thanks to Shauna, I am taking part in a “gluten-free Thanksgiving” extravaganza that includes 50 plus bloggers, (some gluten-free and some not), that have all taken the gluten-free challenge!

I just love a good challenge! Especially when I can learn something.

I’ve decided to make a naturally gluten-free recipe…I will be bringing prosciutto cups filled with goat cheese, arugula and fresh figs to the Thanksgiving table this year. They are incredible! Delicate, sweet & salty little bundles of deliciousness I tell you!

It really couldn’t be any easier. Get your taste buds ready!

I bought all of my ingredients from Trader Joe’s, they do a great job of letting you know what products are indeed gluten-free. As a matter of fact, this recipe was inspired by Scottie, one of my faves at TJ’s.

Here’s what you’ll need: goat cheese, arugula, and 1 fresh fig…

And of course prosciutto. You’ll want to cut the prosciutto into small (approximately 2inch by 3 inch) rectangles.

Next grab a mini muffin tin pan and gently press four pieces of prosciutto into each cup.

Bake the prosciutto cups at 375º for about 15 minutes until nice a crispy and they hold their sweet little cup-like shape.

Once they are baked, immediately place them on a cooling rack.

Aren’t they just beautyfull?

Edible art in my opinion.

After the prosciutto cups are cool, it’s time to fill them.

First a healthy dollop of creamy goat cheese.

Then a sprinkling of chopped arugula.

And finally a smattering of diced fresh figs to seal the deal.

I’m telling you, it’s edible art! It really is!

These gorgeous little bundles even enticed my two daughters!

One thing that I know for sure is…

I am thankful that these marvelous little prosciutto cups will be adorning our holiday table this year! Not to mention that they have become an all time FAV!

Participating in this gluten-free challenge was a joy! I learned that gluten-free cooking is fun and easy and totally satisfying, even when you don’t need to eat gluten-free!

For more incredible recipes, check out gluten-free girl’s newest fantabulous cookbook. It would make a great holiday gift and you can find it on Amazon!

Sweet & Savory Prosciutto Cups
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Gorgeous little prosciutto cups are like edible art!
  • 1- 3oz package thinly sliced prosciutto
  • 1 cup fresh arugula, chopped
  • 1-4.5oz container goat cheese
  • 1 fresh fig diced
  • 1 mini muffin tin
  1. Pre-heat oven to 375º.
  2. Cut prosciutto into small rectangles, (you’ll need 36) and gently press four pieces, slightly overlapping into nine of the cups, bake for 15 minutes. Let prosciutto cups cool, then add about a tablespoon of goat cheese, sprinkle with chopped arugula and then top with 4 or 5 pieces of fig.
  3. Enjoy!


For other delicious gluten-free recipes, check out these other fantastic folks who participated in this gluten-free Thanksgiving fun in the links below!


“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

Here are the links, check them out!

Amber of Blue Bonnets & Brownies made apple and pear cobbler for lucas.

Andrea Meyers of Andrea’s Recipes made gluten-free pumpkin scones.

Ashley Rodriguez of Not Without Salt made gluten-free chocolate biscotti.

Charissa Fleischer of Zest Bakery made warm pumpkin polenta with goat cheese.

Deanna Schneider of The Mommy Bowl made gluten-free bread.

Debra Smith of Smith Bites made gluten-free celery root soup with cashew cream.

Diane and Todd of White on Rice Couple made turkey sloppy joes on rosemary rolls.

Gaby Dalkin of What’s Gaby Cooking made gluten-free molasses cookies.

Gudrun of Kitchen Gadget Girl made a gluten-free pumpkin strata.

Stephanie Stiavetti of Wasabimon! madegluten-free butternut squash pie.

Heather Flett of Rookie Moms made chocolate peanut butter brownies.

Heena Punwani of Tiffin Tales made glorious gluten-free Thanksgiving torte.

Heidi Kelly of Adventures of a Gluten-Free Mom made crescent rolls and cinnamon rolls, gluten-free, dairy-free, and egg free.

Irvin Lin of Eat the Love made gluten free maple sweet potato cheesecake with gingerbread bottom and sour cream marshmallow topping.

Jean Layton of Gluten-Free Doctor Recipes made gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies.

Jeanne of The Art of Gluten-Free Baking made gluten-free pumpkin pie.

Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.

Karen Schuppert of Cook 4 Seasons made gluten-free pumpkin mousse.

Kim Maes of Cook It Allergy Free made cornbread and (shauna’s) crusty bread stuffing with apples, sausage, pine nuts, and… a special ingredient.

Lexie of Lexie’s Kitchen made dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling.

Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.

Maria Lichty of Two Peas and Their Pod made gluten-free apple cranberry crisp.

Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler.

Molly Birnbaum of My Madeleine made butternut squash soup.

Nancy Kohler of The Sensitive Pantry made gluten-free brown sugar hand pies.

Nikki Gardner of Art and Lemons made gluten-free rustic squash tarts.

Paula Jones of Bellalimento made gluten Free pumpkin roll with mascarpone and nutella filling.

Serene of Mom Food Project made an entire thanksgiving, gluten-free.

Shaina Olmanson of Food for My Family made a gluten-free apple pie cheesecake.

Shirley Braden of Gluten-Free Easily made candy carrot coins.

Silvana Nardone of Dish Towel Diaries made kale caesar slaw.

Tara Barker of A Baking Life made gluten-free gingerbread cake with vanilla-bourbon Bavarian cream and cinnamon-brown sugar caramel.

Tia Hain of Glugle Gluten-Free made gluten-free pumpkin muffins.

Aran of Cannelle Et Vanille made sweet potato and crabapple clafoutis.

Appetizers Eat Sides

Indian Summer Black Bean Salsa

Brilliant golden sunshine, crystal blue skies and a carnival of colors for all to enjoy.  THAT is what I think of when I think of Indian summer days. And this September has been no exception. Well except for the fact that it has been hotter than blazes around here, but that’s why they call it “Indian summer” right? I’m always chomping at the bit to pull out all of my sweaters and wrap myself in the romance of crisp air, warm sun and hot apple cider. Instead, I end up sweating, changing my clothes twelve times a day and cranking up the AC rather than building a fire.

Am I the only one?

Well romance aside, this time of year still offers up many wonderful veggies just begging to be used in some kind of fabulous dish. And I have the perfect one! Try this vibrant, crunchy, delectable dish for tailgates with chips or even as a perfect light lunch served in a lettuce bowl or a side to compliment dinner. It’s the perfect way to wrap up the summer months and indulge in the Indian summer days before the hearty stews and soups of colder weather set in!

These are the simple ingredients just waiting to become a dazzling array of colors that will compliment Fall’s glory! Black beans, a red pepper, corn, garlic, 1 purple onion, 1 lime, fresh cilantro and Italian flat leaf parsley.

First you’ll want to dice your veggies. Slice and dice your purple onion.

Slice and dice your red pepper.

Mince you garlic.

Chop your fresh cilantro and flat leaf parsley and put it all into a big bowl.

Next you’ll need cumin seeds.

Aren’t they cute little guys? You’ll need to toast them in a dry pan over medium heat 1 to 2 minutes until they become fragrant and a teensy bit brown. They pack a big punch of flavor and are responsible for the unique flavor of this this salsa in my opinion!

For a little kick, some crushed red pepper flakes.

The dressing, if you will, is nothing other than the juice of 1 lime, olive oil and some salt & pepper.

Squeeze the juice of 1 lime over the veggies and herbs waiting in the bowl. I find that this wooden juicer works like a dream. Gets every last little drip of juice out of that lime.

Wish you could smell this…it’s intoxicating.

Pour in the toasted cumin seeds, olive oil and some salt & pepper.

Would you look at all of those colors? Indian summer in a bowl.

Mix it all together and try not to eat spoon-fulls (or drool into the bowl) while you do .

Do you think I’m kidding? I kid you not.

About this time, I run and grab a chip or five so I can sneak a taste to satiate my senses that are screaming to be satisfied.

So there ya have it….

A beautiful rainbow of summer’s last offerings mimicking the palette that only Mother Nature can create.

Indian summer in a bowl.



Indian Summer Black Bean Salsa
Adapted from The Ultimate Southern Living Cookbook
(makes 6 cups)

You’ll need:

1 1/2 teaspoons cumin seeds
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 red pepper, chopped
1 small purple onion, chopped (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flay leaf parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper flakes
1/2 teaspoon black pepper

Here’s what you do:

First thing that you’ll want to do is toast the cumin seeds. Just warm a skillet over medium heat, toss in the cumin seeds and stir for about 1 to 2 minutes until they start to smell good! In a big bowl, mix the toasted cumin seeds & black beans and then the rest of the ingredients: mix well. Store in fridge, covered for up to a week!