These gluten free, dairy free & paleo jalapeno poppers are filled with creamy sweet potatoes, then wrapped in bacon & baked in the oven.
What’s better than a delicious jalapeño popper as a party appetizer? Maybe a jalapeño popper filled with creamy sweet potato, wrapped in bacon and made with only 6 ingredients?!
Read the full post here! This delicious recipe for gluten free sausage balls combines creamy mashed sweet potatoes with homemade gluten free bisquick mix, cheddar cheese & sausage!
Sausage balls have been a holiday party favorite of mine since I was a little girl. My aunt used to make them at her house every Christmas Eve and I was hooked from then on!
Read the full post here! Mushroom Basil Polenta Cakes are an easy Italian appetizer that’s both gluten free and vegetarian, and it’s made in less than 30 minutes!
Polenta is an inexpensive, gluten-free cornmeal based Italian dish that can be prepared several ways. I chose to slice the prepared polenta and top it with sautéed mushrooms combined with fresh herbs for an appetizer.
This recipe could also be served as a side dish with
Lemon Basil Chicken or Rosemary Balsamic Pork Tenderloin.
Ingredients (makes 15 cakes)
1 tbsp olive oil 1 cup baby portabella mushrooms (sliced) 3 cloves garlic (minced) 1 tbsp fresh basil (chopped) 1 tbsp fresh Italian parsley (chopped) 18 oz polenta ¼ cup mozzarella cheese (shredded) 2 tbsp balsamic vinegar
Heat the olive oil in a small skillet. Add the mushrooms and sauté until brown and fragrant, 5-7 minutes.
Add the minced garlic and sauté for an additional 2 minutes. Remove from the heat and place the mushrooms in a small bowl. Mix in the basil and parsley.
Slice the polenta into 15 “cakes”.
Top the polenta with the mushroom mixture, then sprinkle with the mozzarella cheese.
Bake in a 350° oven for 12 minutes.
Drizzle with the balsamic vinegar and serve.