Cabo San Lucas Guide & Recommendations

A friend recently asked me for some Cabo San Lucas recommendations and once I got everything together I realized this would make a really good blog.  My husband and I have been going to Cabo San Lucas since 2008. We go at least once a year and now that we live in LA, the flight is less than 3 hours! Yay!

So, why do we love Cabo so much?

1. Sun and beaches- we both love warm weather and my husband always says that he can completely relax and decompress when his toes hit the sand.
2. We both speak Spanish- Most of the people in the resorts and restaurants are fluent in English, so you really don’t have to ever break out the Spanish, but we like to. While we are both a tad rusty, we enjoy being able to speak the language. I remember one time I ordered a “fresa margarita” and the waiter came back with a regular margarita and I said, “Oh, I wanted a strawberry one” and he replied, “Oh! You were speaking Spanish to me…I thought you said fresh margarita.” We all had a good laugh.
3. It’s beautiful and there are so many things to do- There are so many things to do if you want to venture out of your hotel compound, which I would highly recommend doing.… Read Full Post

gluten free spritz cookies

Gluten Free Spritz Cookies- Valentine’s Day Edition

This post was originally posted in February of 2015 and was my first post on this blog as my old moniker “Gluten Free Avenger”.  In celebration of my blog turning 2 and because this is just a kick-ass recipe, I thought I would share it again.  I love to make spritz cookies for many holidays because you can make them into fun, holiday appropriate shapes and it happens to be my husband’s all time favorite cookie.  These cookies will disappear quickly with guests, so I usually make 2 batches (at the very least).  I remember when I brought a huge bucket of about 100+ of these cookies to my sister-in-law’s house for a holiday party and my step daughter and her friend snuck off with all the cookies.  By the time we finally found them, there were only about 10 cookies left.  They’re addicting….you have been warned.

I started making the regular gluten-full version of these when I was about 13.  Now that there are so many good 1-to-1 gluten free flours on the market, I can now share my original family recipe.  You can use a 1-to-1 gluten free flour or if you’re not gluten free you can use regular flour.  I like Authentic Foods Steve’s Gluten Free Cake Flour Blend as my 1-to-1 gluten free flour for cakes and cookies.… Read Full Post

Gluten Free Super Bowl Party

Gluten Free Super Bowl Party Ideas

So the Super Bowl is right around the corner, but finding tasty Gluten Free Super Bowl Party food can be difficult.  Here are some of my favorites:

Chili Con Queso

According to Organic Authority‘s list of ingredients for Velveeta is actually gluten free, so you can always do the traditional Velveeta and Rotel mixture without the beer.  If you want to stay away from all those preservatives there are recipes out there that don’t use Velveeta.

Chili Con Queso Dip
Chili Con Queso Dip

Pao De Quijo or Brazillian Cheese Bread

Making pao de quijo from scratch is hard, so I like to use the mix by Yoki, you can find it here: http://www.amigofoods.com/pao-de-queijo-yoki-kilo.html

Pao de Queijo
Pao de Queijo- Quick and Easy to make

Chili

Did you see my Gluten Free Chili recipe from last week? Not only is it gluten free, but it’s easy to prepare and tastes delicious.

gluten free chili
Claire’s Gluten Free Chili

Guacamole

I love guacamole. It’s easy to make, tastes great and it is a bit healthier than some of the traditional tailgating fare.

guacamole
Guacamole- Easy to Make Crowd Pleaser

Meat and Cheese Platters

Meat and cheese platters are easy to prepare and you can use several varieties of meats and cheeses to please many pallets.… Read Full Post

gluten free chili

Claire’s Gluten Free Chili

This gluten free chili also goes by the name of “Claire’s Cocoa Loco Chili” in my house.  Both my husband and I went to the University of Texas at Austin and every year they have the Annual Texas Chili Showdown.  We went to the one in 2015 and I was very sad to find out that most of the chili recipes had gluten in them, in the form of beer, soy sauce and flour.  I have been on a quest ever since to perfect my chili recipe.  There was one chili that I voted for, 1) because it was one of two that were actually gluten free and 2) because it had an amazingly different flavor, which I learned was cocoa powder.  I then modified my recipe with cocoa powder too, hence how “Claire’s Cocoa Loco Chili” got it’s name.

Now if you’re freaking out right now because I said there is cocoa powder in my recipe, calm down….you don’t taste chocolate, it just add a richer full-bodied flavor to the chili that enhances the other spices and ingredients.  I do put beans in my chili, so this wouldn’t qualify as Texas chili which doesn’t have beans and I use Lysander’s Original Chili Seasoning (link below) as a shortcut.… Read Full Post

6 Tips for Hosting a Brunch That’s Stress-Free and Fabulous

In mid-December my husband and I decided to host a brunch in our home.  We had been sick and missed out on several holiday celebrations and wanted to see our friends before the New Year.  We gave less than 7 days notice, so I wasn’t too sure of the turnout, but we had 12 people, including two of the best babies around.  Given that the headcount was larger than I expected, so I had to make some quick improvisations to make sure we had the table space and enough food.  I used a extra table we had and bought a two matching table cloths to make an extra long table and I also tweaked my regular frittata recipe to feed 12-14, see below.  

We served:

  • A fruit plate
  • Spinach salad with cinnamon sugar pecans, dried cranberries, apple and an apple cider vinaigrette,
  • Frittata (recipe below).
  • Cheese grits  I wasn’t sure if this would be a hit because it’s not very “Californian” or light, but there were no leftovers. I used a baked recipe, since my cheese grits recipe is more hands-on and I wanted to be able to hang out with my guests as they arrived instead stirring the grits.
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