Sometimes after a big day out exploring we just don’t feel like spending a lot of time cooking. That was the case after our day exploring Cape Coral. After visiting the fantastic Cape Coral Farmer’s Market, we did an eight-mile walk around town and found a great little Italian place for lunch that served gluten-free pizza. A visit to Wicked Dolphin Distillery and pool time back at the campground with some newly invented cocktails finished up our day.
By the time we got back to CC we were exhausted and starving. Here’s a quick dinner that you can throw together in no time at all with things that you might even have on hand.
Start out with a variety of potatoes: red, russet, and Yukon gold are my favorites. Dice them up into bite-sized pieces along with a couple of shallots and put into a microwave safe bowl.
Add about a tablespoon of olive oil and a good sprinkle of salt, garlic powder, and pepper. Cook in the microwave for five minutes or so until the potatoes are mostly cooked but still firm.
While the potatoes are cooking, get the grill heated up and add Italian sausages.
When the sausages almost done, add the potatoes and shallot mixture to the grill. BE CAREFUL to not pour the collected oil and water in the bottom of the bowl onto the grill or you will have some major flareup!
Cook the potatoes and sausage until they are nicely charred. Once they’re done, add a few handfuls of spinach and allow it to wilt for a second before removing everything from the grill and dividing between plates. Sprinkle with a little parmesan cheese.
I would highly recommend making sure that you have plenty light on the grill. We had to keep the lights off because of the no-see-ums and I might have burned things a bit! Also, you might notice that I didn’t use spinach… we couldn’t find any at the farmers market that morning so we just went without.
Grilled Sausages with Potatoes, Shallot, and Spinach
1-2 Italian sausages per person
1 lb of assorted potatoes, such as russet, red, and Yukon gold\
2 shallots
1 T olive oil
1/2 t each salt, garlic powder, and pepper
1 cup spinach leaves
1-2 T parmesan cheese
Cut potatoes and shallots into bite-sized pieces and place into a microwave safe bowl. Top with oil and seasonings and stir to mix. Cook for 4-5 minutes in microwave until almost cooked.
Heat grill and add sausages. Cook for 6-8 minutes and turn. Add the potato-shallot mixture and continue to cook until charred to your liking, another 5-10 minutes, making sure that the sausages are cooked through. Add spinach on top and let wilt then remove to plates.
We have been so busy exploring Pine Island, Cape Coral, and Fort Meyers that there is no blog post for this week. but we have been working hard to find the best cocktail with a view! We’ve tried Rum Rummers, Goombay Smashes, Hurricanes, Mojitos, and more, but don’t worry, we’re always safe and never drive if we’ve had too many.
After extensive research, we decided to go straight to the source and visit the Wicked Dolphin Distillery in Cape Coral. Wicked Dolphin is the first distillery in Florida since Prohibition and they make rum in small batches from local ingredients. If you are in the Fort Myers area, you should definitely go check them out. The tours are free, as are the tastings. We picked up two bottles (but wanted more) and have created a couple of cocktails that we thought that you, our dear readers, might enjoy (we certainly have)! In all of the recipes below, we are using Wicked Dolphin Rum, but you could use your favorite as a substitute. We bought everything we used and they didn’t give us anything for free… but hey Wicked Dolphin, give us a call and we’ll pick up anything you’re willing to donate for the mention!
If you are not familiar with cocktail mixing, you should know that a jigger is the standard measure. The hourglass-shaped bar mixing tool holds 1 1/2 ounces on the large side, which is a shot; and 3/4 of an ounce on the small side, which is half a shot. There are variations and not all jiggers are created equal so you should do a “reality check” with your jigger to know its volume. Most home bartenders are not too worried about it and when making our drinks, I rarely measure, which can be dangerous!
Our first creation we decided to call the Pine Island KOA Breeze. In a pint glass, combine 1-1/2 ounces of coconut rum, 3 ounces of orange juice, and ice. Shake to combine and top with Cranberry Sprite (you could also use 3/4 ounce of cranberry juice and top off with Sprite). Garnish with orange slices and a sugared cranberry if you have them (we didn’t).
Next up is the Pine Island Storm. We made this one out of necessity since we ran out of Cranberry Sprite (it’s only available during the holidays). Begin by chopping up a fresh pineapple and covering it with coconut rum and let it marinate in the fridge for at least 24 hours. In a shaker, combine 1-1/2 ounces each of the pineapple infused coconut rum and black rum with ice and 3 ounces of orange juice. Shake until frothy. Pour over ice and top with Sprite and pieces of the drunken pineapple (and some maraschino cherries, if you have them). Give the glass a float of more dark rum to make it happy! The picture below is actually a double because we were doing laundry and were not very close to the RV.
The last cocktail we created we called the RumSlide. Combine equal parts black rum and Bailey’s Irish Cream with ice. Shake until frothy and pour over ice. If you want to take it to the next level, swirl some chocolate syrup into the glass first!
We hope you enjoy the fruits of our labors here on Pine Island and if you have other favorite rum cocktails, let us know in the comments. You don’;t have to be on the beach to enjoy a few moments of island life!
When we’re home for New Year’s Eve, which isn’t often, we love to serve a buffet of appetizers. Gluten-free crab rangoon, chicken wings, a good charcuterie board like this one from Self Proclaimed Foodie, and shrimp coctail will make any occasion a special event. One of our favorites is an old microwave classic, hot beef dip. The quantities below are a doubled version of the recipe so there is plenty for a crowd. The recipe at the bottom is the regular version.
Begin with a large bottle of dried beef. Dice the meat into small pieces about a quarter inch square and place it into a microwave safe bowl. Cover with water and microwave for about two minutes and let it sit until ready to use.
In another microwave safe bowl, combine a half cup each of diced green onion, greek yogurt (or sour cream), and mayonaise. Add one cup of parmesan cheese, two tablespoons of diced parsley, and two 8-ounce blocks of cream cheese (we always use the reduced fat Neufchatel). Mix everything together until well combined and cook in the microwave for about two minutes.
While the cheese mixture is heating, drain the water off of the beef and squeeze off any excess water. Mix the beef into the cheese mixture and cook another one to two minutes until everything is heated through and bubbly. Serve with gluten free crackers.
What are your favorite appetizers to serve for a party or gathering of friends (or maybe just a special treat dinner night)? Leave us a comment below to let us know. Don’t forget to hit subscribe to get notifications sop that you don’t miss a single post!
If you’re following us in Instagram (@cruisinwiththecolemans) you probably already know the we are in Florida right now celebrating Christmas with my parents at Lake Lochloosa. We’re thrilled to get to spend some time with them but we’re even more excited to be heading to the beach later this week.
Before we head out to do some kayaking with (hopefully) manatee and not alligators, I wanted to share one more special holiday recipe – dressing. In the Coleman house, we never stuff the turkey. It’s always roasted with plenty of butter, onion, herbs, and spices, but our dressing is served on the side where the edges can get crispy and I know there is no risk of undercooking. Anyone who is gluten free knows that you can’t run into the grocery store and buy a box of gluten-free dressing mix, so this treat has to be a little more labor intensive than usual, but it’s always made with a secret ingredient, LOVE!
Preheat the oven to 250º. Start out with fourteen slices of bread. We use Kinnikinnick gluten-free bread and for this batch we used half white and half multigrain. Stack the bread up and using a serrated bread knife, cut the pieces into quarter inch cubes and toss them into a large bowl.
Melt a stick of butter and add two teaspoons of poultry seasoning, two teaspoons of parsley, and one teaspoon of garlic powder. Pour the butter mixture over the bread and mix thoroughly to get every piece of bread covered in butter and spices.
Spread the mixture on two cookie sheets so that the bread cubes are not crowded and put them in in the oven. The next step is going to take a while, so I hope you’re not in a hurry. Bake the cubes for one hour, stirring them every 10 to 15 minutes. You want the cubes to dry out but not brown or burn. Think of how Stove-Top looks coming out of the box, and that is your goal. Depending on how fresh the bread is, it may even take an hour and a half.
By the way, at this point , these make excellent croutons for a salad!
Dice two stalks of celery, a medium onion, and two cloves of garlic.
Sauté half of a pound of celery in a skillet and add the vegetables. Cook until the celery and onions are soft.
Add the mixture to the bread cubes in a large bowl. Add two cups of chicken or turkey broth and stir until it is mostly absorbed by the bread. Taste the mixrture to adjust seasoning. Add salt is needed. Stir in two eggs and if the mixture is dry, a little more broth.
Pour the entire mixture into a greased casserole dish and bake at 350º for an hour.
Our Thanksgiving menu included Roasted Turkey, Holiday Mashed Potatoes, Brussel’s Sprouts, Dressing, and of course canned cranberry sauce. For dessert, everyone enjoyed Gluten Free Praline Pumpkin Pie.
Holiday Dressing
14 slices of gluten free bread
1/2 c (1 stick) melted butter
2 t poultry seasing
2 t dried parsley
1 t garlic powder
2 stalks celery
1 medium onion
2 cloves of garlic
1/2 pound breakfast sausage
2-3 cups of turkey or chicken broth
2 eggs
Preheat the oven to 250º. Using a serrated knife, cut the bread into 1/4 inch cubes. Melt the butter and add the poultry seasoning, parsley, and garlic powder. Stir the seasoned butter into the bread cubes and make sure they are well coated. Spread onto 2 cookie sheets and bake for an hour, stirring every 10-15 minutes until the cubes are dry but not browned.
Dice the celery, onion and garlic. Sauté the sausage in a pan and add the vegetables. Cook until soft.
Mix the sausage mixture into the bread crumbs. Add the broth and taste to adjust seasonings. Add salt if needed. Stir in the eggs and add more broth if the mixture seems too dry. Pour into a greased casserole dish and bake at 350º for an hour.
Welcome to the new and improved Cruisin’ with the Colemans website. Here’s a huge shout out to our web designer Elizabeth Kimmel for a fantastic job! Make sure that you click around and explore everything that we have to offer and stay tuned for new features that will be coming soon, including an Etsy store selling prints of some of our favorite travel photos.
As promised before our hiatus, here is my recipe for Gluten Free Praline Pumpkin Pie! When Michelle had to go gluten-free six years ago due to a diagnosis of lifelong heath issues we were concerned many favorite special treats would have to disappear from her diet. Surely we both had to make major adjustments to our cooking, but over the years we have found and developed our own recipes to include most of our favorite menu items into a gluten-free diet. Pie crust is one of those items. I have found two different pie crusts that work well with non-wheat based flour, a pat-in-the-pan crust that involves no rolling and the one that I have here. I have used them both for sweet and savory pies with great success, but this roll out dough is my favorite because it turns out both crispy and flaky. At Thanksgiving dinner this year with some of our neighbors, the ladies asked how I got the crust so flaky and were shocked to discover it was wheat free! With more than a hundred years of pie making experience at the table, I took it as a great compliment!
Let’s start with the crust. Cut a stick of butter into eight slices and put in the freezer while you gather the rest of the ingredients. You’ll need all purpose gluten free flour (such as Pamela’s Artisan Blend), salt, white and dark brown sugar, pecans, more butter, pumpkin puree, evaporated milk, an egg, and almost every spice in your rack. Finally get a measuring cup of water and add several ice cubes.
Preheat the oven to 450º. In the bowl of a food processor (I love my Ninja) place one and a quarter cups of all purpose gluten free flour blend, a teaspoon of salt, and two tablespoons of sugar (we always use Whey Low sugar substitute) and give it a quick pulse to mix the ingredients. Add the butter directly from the freezer and pulse eight to ten more times to combine into a crumbly texture with pea-sized pieces of butter remaining.
Add four tablespoons of ice cold water to the processor and mix together. The dough should mostly clump together and but still appear dry. If the humidity is dry, you may need one to two more tablespoons of water. Be careful not to end up with a sticky mess or you will not be able to roll it out.
Pour the mixture onto a large piece of parchment paper and press together into a mound. Using as little additional flour as possible and a rolling pin, roll into a thin round circle about an inch bigger than the top of your pie pan.
Don’t worry if the edges crack like mine, you’ll be able to press them back together once you line the pan. If the dough is a little too wet, a second piece of parchment on top may be helpful. Carefully transfer the dough to a 9-inch pie pan. If things totally fall apart here, don’t panic. I’ve always found that the worse the crust looks, the easier time you will have convincing everyone that it’s totally home-made. Break off any pieces that are overhanging the edge of the pan and use them to fill in any gaps or cracks that you have. Tuck the edges down and crimp around the pan to create as decorative and edge as you wish.
In a small bowl soften two tablespoons of butter and add a third of a cup of brown sugar (such as Whey Low Gold) and about half a cup of chopped pecan pieces.
Mix together with your fingers to create a chunky paste and crumble it into the bottom of the pie pan. Bake for ten minutes until the sugar is bubbly and the crust is set.
You do not want the crust to brown at this point. If the crust gets air bubbles, prick it with a fork. If it begins to slide down into the pan, press it back up with the back of a fork. Once the crust is prebaked, set it aside while you make the filling. Lower the oven to 400º.
Melt one tablespoon of butter in a saute pan and add a 15-oz can of pumpkin puree. This will not only give a toasty flavor to the pie but remove excess liquid from the pumpkin. Let it cook for about ten minutes, stirring occasionally.
Meanwhile, in a large bowl combine a quarter cup of sugar (or Whey Low sugar substitute) a quarter cup of brown sugar (again, Whey Low Gold), two teaspoons of gluten-free all purpose flour blend, one teaspoon of cinnamon, half a teaspoon of ginger, a quarter teaspoon each of salt, nutmeg, and clove, and a dash of allspice. Mix together well to ensure that all of the spices are well combined.
Add one egg and the entire can of evaporated milk and mix thoroughly then stir in the pumpkin. The mixture will be very wet.
Unfortunately this is were things begin to fall apart for me. Because I was cooking several other items at the same time (it was Thanksgiving dinner after all, I forgot to continue taking pictures so you will just have to use your imagination!
Pour the filling into the pie crust. There may be more than you can use, if so, pour the extra into lined muffin cups. Bake the pie for one hour and check that it is set. If the crust is beginning to brown too much, cover the edges with foil to prevent burning. The pie is done when the center is set and no longer jiggles. Don’t worry if the filling cracks in places, you’re going to cover that up with whipped cream anyway, right?
By the way, the secret to the flaky crust? It’s the praline! The caramel layer in the bottom of the crust keeps the pie filling from getting the crust soggy. We hope you enjoy our favorite pumpkin pie, leave a comment below to tell us about your favorite Thankgiving dessert.
Gluten Free Praline Pumpkin Pie
For the crust
1/2 cup butter (1 stick)
1 1/4 cup all ourpose gluten free flour blend
1 t salt
2 T sugar (may omit if making a savory pie)
4 T (or more) ice cold water
For the praline
2 T butter, softened
1/3 c brown sugar
1/2 c chopped pecan pieces
For the filling
1 T butter
1 15-oz can pumpkin puree
1/4 sugar
1/4 brown sugar
2 t gluten free flour blend
1 t cinnamon
1/2 t ginger
1/4 t salt
1/4 t nutmeg
1/4 t clove
dash allspice
1 egg
1 12-oz can evaporated milk
Begin by cutting the butter into 1 T size pieces and and freeze while you gather the remaining ingredients. Pre-heat the oven to 450º.
Combine flour, salt, and sugar in a food processor bowl. Pulse to mix. Add butter and pulse 8-10 times until the butter is mixed but some pea sized pieces remain. Add 4 T ice cold water and pulse again until the dough begins to hold together. You may need to add additional water but be careful that it doesn’t gett too sticky.
Turn the dough out onto a large piece of parchment paper and press together into a flat disk. Useing as little extra flour as possible, roll out the dough with a rolling pin into a circle about 1 inch parger than your pie pan.
Carefully, transfer the crust to a 9-inch pie pan. Press cracks together and pinch the edges to make a decorative crust. Prick the sides of the crust with a fork to keep it from bubbling up. Put the dough in the refridgerator until you are ready to add the praline and bake.
To make the praline, soften the butter and add the brown sugar and pecans. Mix together with your fingers and crumble into the bottom of the pie crust. Bake at 450º for about 10 minutes. Do not the the sides brown and use the back of a fork to press them back up if they start to slouch. When the praline is bubbly, it’s done. Lower the oven to 400º to bake the pie.
Melt another tablespoon of butter in a sauté pan and add the pumpkin. Stir together and simmer over medium heat for 10 minutes.
In a large bowl, combine sugar, flour, and spices and mix thoroughly. Add the egg and evaporated milk and whisk until smooth. Stir in the pumpkin. The mixture will be runny. Pour into the pie crust. If there is extra, pour it into lined muffin tins. Bake the pie for approximately 1 hour until the center is set. If the crust begins to get too brown, cover the edges with foil.
We love soup and we also try to eat healthy meals as often as possible. Any opportunity to lighten up a favorite meal and still feel like we’re having a “cheat” meal is appreciated. This potato soup is bulked up with some flavorful vegetables and lightened up by using mostly broth instead of cream. Use good quality cheese to get the most flavor. Mild and sharp cheddar both have roughly the same calories but because sharp has a stronger flavor, you can use less and get maximum flavor for fewer calories. The same goes for using pecorino instead of parmesan. Also, I prefer to NOT use low-fat cheese in recipes. It doesn’t melt well, and the little bit of fat that is lost in reduced fat cheeses means that the cheese has less mouth feel which not only affects the overall taste, but will make the food less satisfying. You might be more likely to eat more food, meaning more calories! That said, for all the tricks that this soup uses, everyone will love it and no one will feel like they’re missing out.
Begin by dicing four ounces of Canadian bacon and cook in a large pot with one tablespoon of oil until the meat begins to get crispy.
Meanwhile finely dice a large red onion, three pealed carrots, and 3 stalks of celery.
Add the vegetables to the pot and cook until soft and lightly browned. Add one teaspoon each of dry mustard (Colman brand, of course) and garlic powder and half a teaspoon of smoked paprika. Cook for an additional minute.
Add three cups of chicken broth, one and a half pounds of diced Yukon gold potatoes (about 3 medium-sized), half a teaspoon of salt, and Cayenne pepper to taste (maybe a 1/4 teaspoon or so). Bring to a boil, reduce heat, and simmer, covered, for about 20 minutes until the potatoes are soft.
Remove the pot from heat. Using a spoon or wooden spatula mash about half of the vegetables and potatoes against the side of the pot to smash them and thicken the soup. Stir in 1 cup of half and half, 1 cup of shredded sharp cheddar cheese, and a quarter cup of pecorino Romano cheese. Pecorino is a sheep’s milk cheese that has a sharper flavor than parmesan. Stir until well combined and the cheeses are melted. Top the soup with some diced scallion as a garnish and enjoy! If this soup sounds good, click like and we’ll post more of our favorite soup recipes and don’t forget to sign up to get email notifications of all of our new posts.
Creamy Cheese Soup
1 T olive oil
4 oz Canadian bacon, diced
1 large red onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
1 t dry mustard powder
1 t garlic powder
1/2 t smoked paprika
3 c chicken broth
1 1/2 lbs Yukon gold potatoes, diced
1/2 t salt
1/4 t Cayenne pepper, more or less to taste
1 c half and half
1 c shredded sharp cheddar cheese
1/4 c pecorino Romano cheese
1/2 c scallion, diced
Heat oil in a large soup pot and cook bacon until the edges start to get crispy. Add onion, carrot, and celery and cook until the vegetables are soft and begin to brown.
Add spices and cook 1 additional minute.
Add broth, potatoes, salt, and Cayenne to pot and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are soft.
Remove the pot from the heat. Smash about half of the vegetables and potatoes against the side of the pot with a fork or spatula to slightly thicken the soup. Add half and half and cheeses. Stir until combined and cheese is melted. Divide into bowls and garnish with diced scallion.
We love flavors inspired by Mexican food and while this tamale pie is far from an authentic dish, it is quick and easy, perfect for RV cooking on a day you need to cook inside and don’t mind firing up the oven.
Start by preparing the cornbread base: mix half of a gluten-free cornbread mix with half a cup of frozen or canned corn (drained), half a cup of Greek yogurt, and on egg. The mixture will be dry and sticky. If it is too dry, add a little milk or half and half. Spread the mixture into a baking pan. Place into a 400º oven and bake for 15 minutes. It will not be golden and crispy and it should be set in the center, but not “done.”
While the cornbread mixture is in the oven, prepare the topping. On the stove top, sauté one large diced onion in olive oil until tender then add 2 cloves of minced garlic for another minute. Add one tablespoon (about half a packet) of taco seasoning, two cups of diced cooked chicken, and about half a cup of enchilada sauce. The chicken can be poached, grilled leftover from a previous meal, or a rotisserie chicken that has been shredded. It doesn’t even have to be chicken. We grilled pork chops the night before and made a couple of extras for this meal.
Take the cornbread out of the oven and poke holes in it with the handle of a wooden spoon. Pour about half a cup of enchilada sauce over the mixture, allowing the sauce to fill in the holes.
Top with the chicken mixture.
Cover the whole thing with a layer of shredded cheddar or Mexi-blend. If yours is as full as mine, place it on a cookie sheet or you will end up with a huge mess (I may speak from experience here)!
Bake for another twenty minutes, until bubbly and the cheese has toasted. Bubbly and toasted are two of my favorite cooking techniques!
Serve with guacamole, green salad, or eat it all by itself. Stay tuned in future weeks for more traditional recipes turned into casseroles for a quick and easy weeknight dinner. Leave a comment below with your favorite dinner casserole recipe, maybe we will feature it as one of our recipes of the week.
Chicken Tamale Pie
1/2 package of gluten-free corn bread mix (we like Krusteaz brand)
1/2 c plain Greek yogurt (sub sour cream if you prefer)
1/2 corn kernels (frozen or drained canned)
1 egg
1 T olive oil
1 large onion, diced
2 cloves garlic, minced
1 T taco seasoning (about 1/2 a packet)
2 c diced chicken or pork, already cooked
1 c enchilada sauce, divided (I buy the small-sized can and use the whole thing)
1 cup of shredded cheddar cheese (or Mexi-cheese, or pepper jack, or whatever you have on hand)
Preheat the oven to 400º. Prepare the base by mixing cornbread mix, yogurt, corn, and egg in a bowl. The mixture will be dry but if it doesn’t come together, add a little milk or half and half. Spread the mixture into a 9×9 pan and bake for 15 minutes while you prepare the topping.
In a large skillet, heat oil and sauté the onion for about 5 minutes, until tender. Add garlic and cook one more minute. Add taco seasoning, 1/2 c sauce, and chicken. Cook until heated through.
Remove the cornbread from the oven. It will not be done but should be mostly set in the center. Poke holes throughout with the handle of a wooden spoon and top with the remaining enchilada sauce. Top with the chicken mixture and finally, the cheese.
Bake for another 20 minutes until bubbly and the cheese has melted and toasted.
I love Halloween! From decorating the house to creating and building costumes it is one of my favorite times of year. Thankfully, Michelle tolerates my compulsion and plays along most of the time. One of our annual traditions is the first pot of chili of the season is always made on the night of trick-or-treat. My recipe for chili has evolved over the years and I’m always making little changes from time to time to adjust the flavor. Here is the current version. Oh, and this year we dressed as Winifred and Billy from Hocus Pocus. Michelle will have more on that later.
Start by cooking a couple of slices of chopped up bacon in a large pan. Add a large diced onion and cook until the onions are soft.
Add a pound of ground beef and two cloves of minced garlic. Continue cooking until the hamburger is browned.
Meanwhile, in a crock pot pour a can of crushed tomatoes, diced tomatoes, beans (I used tri-blend this time, but usually I use pinto), and a bottle of beer. Did you know that the FDA considers Corona to be gluten-free? It’s an ongoing debate that you can read a little more about here. If you’re feeding a bigger crowd, add a second can of beans.
Also add three tablespoons of chili powder, one tablespoon of Worcestershire sauce, and a half teaspoon each of cumin and garlic powder. A note about chili powder. There are about a million varieties of chili powder out there and they range from sweet and mild to hot and spicy. Even two bottles of the same brand my vary in their heat level so always error on the side of caution if you are cooking for someone who is sensitive to spicy foods. You can always add more chili powder later in the cooking process. Notice that no salt has been added to the recipe yet for the same reason. This is definitely one trick you don’t want to spring on anyone who tastes your chili!
Add the cooked ground beef mixture to the crock-pot and stir. Cook on low for 3-4 hours, or longer if you don’t need to eat so soon.
Taste the chili and adjust seasonings if needed. Add salt, chili powder, cayenne pepper, or even a little sugar if you need to tone down the acid of the tomatoes or the spiciness down a bit.
We love to add a little Greek yogurt and cheddar cheese and serve this with Krusteaz Gluten Free Honey Corn Bread and leftover trick-or-treat candy.
Trick-or-Treat Chili
2 slices of bacon
1 large onion, diced
1 lb lean ground beef
2 cloves garlic, minced
1 can diced tomatoes, with juice
1 can crushed tomatoes
1 or 2 cans pinto beans, undrained
1 12 oz bottle of beer (gluten-free if necessary)
2-3 T chili powder
1 T Worcestershire sauce
1/2 t cumin
1/2 t garlic powder
salt, sugar, as needed
Chop the bacon and fry in a large pan. Add onion and cook until softened. Add ground beef and garlic and cook until browned.
Meanwhile, in a lined crock pot, combine remaining ingredients and stir. Pour the ground beef mixture on top, being careful not to melt the liner with the hot ingredients.
Cook on low for several hours to allow flavors to combine. When it’s time to serve, taste the chili. Add salt if needed. This is also the time to add more chili powder or Cayenne pepper if you want extra heat. I often add a teaspoon of sugar at this time to cut the acidity of the tomatoes.
Serve with Greek yogurt, sour cream, or cheddar cheese.
Do you have interesting additions to your chili? The bacon and Worcestershire sauce are my newest additions. The bacon adds a little saltiness and well, it’s bacon. The Worcestershire sauce gives the chili a little more depth. Leave a comment below to tell us what unusual ingredients you add to your favorite chili recipe.
The weather has changed, the leaves are turning colors, and the smell of fireplaces fill the air! Time for pumpkin spice anything and breakfast for dinner!! I did a search online for Pumpkin Pancakes and Once Upon A Chef delivered with a recipe that looked promising. Using Chef Jenn Segal’s recipe as a jumping off point and my favorite pumpkin pie recipe for inspiration, here’s what we came up with for dinner the other night.
Start by preheating the oven to 350º and mix a half cup of Whey Low Gold brown sugar substitute with half a teaspoon of salt, one teaspoon of cinnamon, and half a teaspoon of cayenne pepper (*full disclosure, I only use a heavy dash of cayenne because Michelle does not like a lot of spice), with about a tablespoon of water. Stir in two cups of pecan halves.
Spread the coated pecans onto a cookie sheet covered with parchment paper (NOT wax paper) and pop in the oven for about 15 minutes.
For the pancakes, in a large bowl, combine a half cup of canned pumpkin with three tablespoons of melted butter, and two eggs. Whisk until well mixed.
Add the following spices (yes, all of them!): one and a half teaspoons cinnamon, one teaspoon each of ginger and allspice, half a teaspoon each of nutmeg, clove, and salt. Yes, this seems like a lot of spice but it is an amazing combinations of flavors that you will not regret!
Mix together with one and a half cups of Pamela’s Gluten Free All Purpose Flour Artisan Blend, two teaspoons of baking powder, a quarter teaspoon of baking soda, one and a half cups of half and half, two eggs, and three tablespoons of REAL maple syrup (yes, you could use one of those brands that are on the shelf next to the pancake mixes but you are making breakfast for dinner, splurge). The mixture will seem like a thick cake batter.
It’s probably about time to check on the pecans. These are a little over cooked. Take them out of the oven and let them cool on a cooling rack. If the nuts are sticky, the are not done, put them back in.
Make the pancakes in a hot skillet. For some reason, I did not take any pictures during this step. I pour about a quarter cup of batter for each pancake and use a spatula to flatten the batter out so they are not too thick. Flip once you see some bubbles form on top. As each batch of pancakes is done, place them on the cookie sheet from the pecans and pop them in the oven (which is now turned off) to stay warm.
Break apart the pecans and store the extras in an airtight contain once completely cool. Top the pancakes with pecans and serve with sausage or bacon. We also made mimosas because, well, why not?
What is your favorite breakfast for dinner side? We love maple sausage but tell us yours in the comments!
Sweet and Salty Pecans
1/2 C Whey Low Gold Brown Sugar Substitute (or regular brown sugar)
1/2 t salt
1 t cinnamon
1/2 t cayenne pepper (or less depending on your heat tolerance)
1 T water (or more if needed)
2 C pecans halves
Preheat oven to 350º.
Combine all ingredients except pecans in a medium bowl. The mixture should be thickish. Add the pecans and stir until well coated.
Pour the pecan mixture onto a parchment lined baking sheet. Make sure that the nuts are spread in a single layer and bake for about 15 minutes.
Remove the nuts from the oven to check. If the nuts are sticky, bake a little longer. They should look a little crusty on top and caramelized on the bottom. Slide the parchment onto a cooling rack to let the nuts cool.
Break apart the nuts and keep extras in an airtight container, if you can resist eating them all!
Pumpkin Pie Pancakes
1/2 C canned pumpkin
3 T butter, melted
2 eggs
1 1/2 t cinnamon
1 t ginger
1 t allspice
1/2 t nutmeg
1/2 t clove
1/2 t salt
1 1/2 c half and half
3 T real maple syrup
1 1/2 c gluten-free flour blend (such as Pamela’s Artisan Blend)
2 t baking powder
1/2 t baking soda
In a bowl, mix together pumpkin, butter, eggs, all of the spices, and salt. Whisk until well combined. Add the milk and syrup and combine.
Add flour and other dry ingredients and mix well.
In a hot skillet, add a little cooking spray if needed, and use 1/4 c of batter for each pancake. Cook until bubbles form on the top and flip. The pancakes will rise quite a bit and be very fluffy. Keep in a warm oven until all of the pancakes are ready to serve.
Top pancakes with butter, pecans, maple syrup, and serve with your favorite breakfast sides.
As the weather cools, we love to start making heartier meals and one of my favorite things to cook are creamy, thick soups. Krissy at SelfProclainedFoodie.com has created a wonderful rich and creamy soup with lots of flavor and wonderful texture. I’ve made a few adjustments to her recipe as I’ve given it here, but you can compare her original recipe here.
Begin by heating one tablespoon of olive oil in a large pot over med high heat. Add one pound of chicken thighs, making sure that the pot is not too crowded. The chicken will stick to the bottom of the pan, it will release on its own as the chicken cooks. Turn the chicken after about seven to nine minutes. Continue to cook until the chicken is done. Remove it to a bowl to cool.
Deglaze the pan with a half cup of dry white wine or dry sherry. A note on cooking with wine or sherry: never cook with wine that you wouldn’t drink. Most “cooking” wines have lots of added sugar and salt. If the wine tastes bad by itself, it will taste bad in a recipe. I never use expensive wine for cooking, but a $10-20 bottle that tastes good will add depth and complexity to any recipe that you add it to. Adding wine to the pan at this time will allow you to scrape up the bits of stuck chicken and browned bits that are full of flavor. Remove the bits and remaining liquid to the same bowl as the chicken.
While the chicken is cooking, dice one large onion, four stalks of celery, and two large carrots. Add two tablespoons of butter to the pot and once melted, add the diced veggies, called a mirepoix, to the pan and lower the heat to medium. If the butter starts to brown, the heat is too high. The liquid released from the veggies should help keep things from burning. Let the vegetables cook until soft and lightly browned. Remove the veggies to another bowl.
Add three more tablespoons of butter to the pot along with three or four cloves of minced garlic. Cook until fragrant and bubbly. Add six tablespoons of gluten-free flour blend and stir well. Cook the roux over medium heat until lightly browned, about five minutes, stirring constantly. Roux can be tricky, once the color starts to change, it can burn very quickly. If the roux gets too dark, or if you see black flecks, toss it out and start over because it will make the entire soup tasted scorched and bitter.
Add two cups of half and half and whisk until the soup thickens. Add four cups of chicken broth along with all of the accumulated juice and wine from the bowl of chicken. Add the cooked vegetables and use an immersion blender to partially puree the mixture. I like some larger chunks left behind.
Dice up the chicken, add it to the pot, and season to taste with salt and pepper.
We love to serve the soup with Pao de Queijo, a Brazilian cheese bread that is naturally gluten-free and a glass of the wine that was used to deglaze. If you try the soup, let us know in the comments what you serve on the side.
Creamy Chicken Soup (based on the recipe from Self Proclaimed Foodie)
1 lb boneless, skinless chicken thighs
1 T olive oil
1/2 c dry white or dry sherry
5 T butter, divided
1 large onion, diced
4 stalks of celery, diced
2 large carrots, peeled and diced
3-4 cloves of garlic, minced
6 T gluten-free flour blend
2 c half and half
4 c chicken broth
salt and pepper, to taste
In a heavy pot, heat olive oil over medium high heat and cook chicken thighs until browned, about 7-9 minutes on each side. The chicken will stick and then release from the pan when ready to be turned. Transfer the chicken to a bowl.
Deglaze the pot by adding wine and scrapping the browned bits from the bottom of the pot. Add bits and remaining liquid to the chicken bowl.
Add 2 T butter and lower heat a little. Add all vegetables except garlic to the pot and cook, stirring occasionally, until vegetables are soft and slightly browned, about 10 minutes. Remove to another bowl.
Melt remaining 3 T of butter and add garlic. Cook until fragrant, 2-3 minutes and add flour. Stirring constantly, cook flour until a rich light brown color. Be careful not to burn or scorch the roux. If it begins to burn, toss it out and start this step over after cleaning the pot.
Add half and half to the roux and whisk until thickened. Whisk in the chicken broth and accumulated juices and wine from the bowl of chicken.
Add the cooked vegetables to the pot and use an immersion blender to slightly puree the mixture. Leave chucks to your liking or puree completely smooth.
Dice the chicken and add to the pot. Taste the soup and adjust the seasonings to your liking with salt and pepper. Makes 5-6 servings.
★ 25 years guiding★ 48 U.S. states★ 10 countries★ 3,000+ Camino miles
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Know before you go
Activity Level.
Every Cruisin' with the Colemans trip comes with an activity level so you know, before you lace up, roughly how hard the walking will be. Think of it as the overall rhythm of the trip — a few days might push a little past it and a few will feel gentler, but it's an honest read on what your legs are signing up for.
Nobody knows your body better than you do. We're all for a good challenge, but pick a level that matches your current fitness and trail experience and the whole walk gets more fun. Not sure where you land? Reach out — we've walked every one of these ourselves and we're always happy to talk it through.
Grades
EasyEasy0–8 km (0–5 miles)
Gentle, mostly flat days on well-kept, easy-to-follow paths. Ideal if you're new to multi-day walking or simply want a relaxed pace with plenty of time to soak it all in.
Easy – ModerateEasy–Moderate8–16 km (5–10 miles)
A little more distance over mixed ground — mostly maintained trails, quiet lanes, and the occasional gentle climb. A good fit if you're reasonably active and ready for a few longer stretches.
ModerateModerate16–20 km (10–12 miles)
Fuller days on varied, sometimes rugged terrain with regular ups and downs. Great for steady hikers in good shape, or determined first-timers chasing a real sense of accomplishment.
Moderate – StrenuousModerate–Strenuous20–24 km (12–15 miles)
Long days with sustained, often steep climbs and descents on rough trail. You'll want solid fitness; a few exposed spots call for a head for heights, and navigation can get trickier when the weather turns.
StrenuousStrenuous24–28 km (15–17 miles)
Big days on demanding, often remote mountain terrain — serious distance and elevation for experienced, fit hikers. Expect rough footing, the odd exposed or aided section, and higher altitude on some routes.
ExtremeExtreme+28 km (+17 miles)
Our toughest walking, built for very fit, very experienced hikers. Rugged, sometimes remote mountain terrain with scrambling, exposure, and aided sections — plus altitude, weather, and navigation that all add to the challenge.
Where you rest
Accommodations Levels.
Where you sleep is part of the story, so we hand-pick locally run places that welcome you like an old friend. The level shifts a little from trip to trip depending on the route, but the goal never does: a clean, comfortable, genuinely local stay at the end of every walking day.
Most nights you'll land in friendly, independent or family-run hotels, guest houses, and B&Bs chosen for their charm and the little touches that feel like home. Some trips lean a touch more luxurious; others, especially in the remote stretches, mean simpler refuges or huts. Either way, we've picked each one to help you rest up and wake ready for the trail.
Basic – A Place to Rest Your HeadBasic
Mountain huts, refuges, and simple B&Bs. Ensuite rooms aren't a given, and you may share a dorm with fellow walkers — but what you trade in polish you more than gain back in camaraderie and a big, rustic welcome.
Classic – Charming Without the FrillsClassic
Locally owned B&Bs, guest houses, and small inns that feel like a home away from home — usually family-run, cozy or freshly kept, and well placed for the next day's walk. A warm welcome comes as standard.
Comfort – A Little More...ComfortableComfort
Characterful, locally owned hotels and B&Bs with the little extras that make a stay feel special — décor rooted in the region, the occasional spot to unwind, and sometimes a kitchen worth lingering over.
In Style – For Those who Want to Treat ThemselvesIn Style
First-class stays in boutique hotels, vineyards, and country manors — often in the best seats in the house, from hilltop towns to the water's edge, with standout service and, now and then, a truly memorable table.
Mixed – Boutique Hotels to Mountain Huts, all in One TripMixed
One trip, a bit of everything. You might bed down in Classic or Comfort rooms through the towns and villages, then a refuge or other Basic spot up in the mountains where that's all there is — an honest, memorable mix that matches the journey.
