Happy Monday Everyone!
I’m not sure if everyone is aware of this or not, but one of our favorite activities is cooking together. We always have a really great time, and usually make every single recipe we attempt our own…Mostly because we have similar tastes in food, and because I can’t have gluten.
Did you know you can re-create almost anything you’d like in a gluten-free (and absolutely DELICIOUS) version? Here is our most recent endeavor:
Gluten-Free Italian Asiago Meatballs Over Angel Hair with Pier’s Pink Sauce
Begin by boiling a VERY WELL-SALTED pot of water. Once boiling, add entire box of gluten-free angel hair pasta. When the noodles have completed cooking, drain but DO NOT RINSE, and set aside.Meatballs: 1 lb EACH of Italian Sausage & Ground Beef 1 Large Egg, beaten well 1 Heaping Tablespoon of White Rice Flour To Taste: Finely Shredded Asiago Cheese Parsley Oregano Garlic Powder Salt Pepper Red Pepper Flakes Combine all ingredients in large mixing bowl very well with your hands. Make meatballs and set aside on plate. Add enough EVOO to a large skillet or sauce pan to cover the bottom. Heat on stove on HIGH. When oil is hot, add meatballs. Rotate until COMPLETELY done. This could take about 10 minutes. Constantly rotate until done. Remove from heat. Pier’s Pink Sauce 1 Jar of Alfredo Sauce – nothing fancy, just plain is best. 1 Can Petite Diced Tomatoes 1/2 Cup Finely Shredded Fresh Asiago Cheese Heat entire jar of plain alfredo sauce on the stove over medium-high heat until it begins to bubble. Add 1/2 cheese. When melted, add the remaining 1/4 cup of cheese. When melted and well-combined, add entire can of DRAINED diced tomatoes. Stir well. Return drained angel hair cooked noodles to the pot they were cooked in, and pour Pier’s Pink Sauce on top. Mix and combine well. Serve generous helping on a plate and add as meatballs on top. ENJOY!!!! I wish we had taken a picture of the finished product…But seriously, by the time either of us thought about it, we were both halfway through our dinners! 🙂 So delicious and relatively easy! I urge all of you to try this! If you aren’t allergic or intolerant to gluten (or maybe you’re allergic to soy instead like my father), just replace the gluten-free white rice flour with regular AP flour and you’re good to go! Stay tuned for our next gluten-free Newlywed Lefebvre Creation: Buttermilk Fried Chicken!!! Yum! Love To All of You! Pier & Craig
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