Gluten Free Margherita Pizza

First of all, why isn’t Margherita pizza spelled like a margarita? Auto-correct is very confused.

My lunch yesterday was so delicious, I just can’t NOT share it with everyone. I’ve had such a hard time finding delicious gluten free versions of my favorite things, that when I found these gluten free, frozen, ready-made pizza crusts, I was uber-skeptical.

20140310-165251.jpg(yes, those are my favorite, obnoxious shoes.)

BUT, I made one yesterday and it was seriously phenomenal… Better than any other GF pizza crust I’ve ever had. (and dare I say, better than non-GF pizza too??!) I found them in the organic freezer section of the grocery store. In most of the grocery stores in my area, this section is near the produce, for whatever reason. (there is also a store-finder on their website, linked above)

ANYWAY, here’s what I used to make this, but obviously feel free to experiment. I know I’ll be making a buffalo chicken pizza in the near future. I also did not even come close to eating this entire thing, so the other half will be packed in my lunch! (update: this tastes great leftover!  I cooked it in the toaster oven for 13 minutes @ 375)

Gluten Free Margherita Pizza


– 1 Gluten Free Pizza Crust
– Olive Oil
– Garlic Powder
– Fresh Basil
– 1/2 fresh Tomato, sliced
– 1/2 ball fresh Mozzarella Cheese


1. Preheat the oven to 375.
2. While preheating, rub a little bit of Olive Oil on to the frozen crust and sprinkle with Garlic Powder.
3. Slice Tomato and place on the crust.
4. Put Basil and Mozzarella cheese on top of Tomato.
5. Put on cookie sheet and place in oven for 10-15 minutes, depending on how crispy you like your crust.

NOTE: I used a tube of refrigerated basil because I never seem to use enough when I buy it fresh and it always ends up going bad… So I put 1 tablespoon directly on the crust after putting the garlic on… It tasted exactly like fresh basil, and it won’t go bad for two more months. win win win.

Happy Tuesday, y’all! :)


Crockpot Mac and Cheese

It’s been a while since I’ve posted a recipe up in here. Well, it’s been a while since I’ve posted ANYTHING up in here… I’ve been busy. and sick. Forgive me?

But today I’m making the comfort food of all comfort foods…. CROCKPOT MACARONI AND CHEESE. Does anything sound more delicious than that?

Crockpot Mac and Cheese:

The answer is no. Moving on.

Of course I found this recipe on pinterest. Mixed it up a little bit to make it my own. Here is the original link.


  • 1 1/2 cups milk
  • One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 large eggs
  • 1/2 tsp salt
  • 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
  • 1/2 pound elbow macaroni partially cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
  • Freshly ground black pepper to taste
  • Sprinkle of garlic powder to taste (optional)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plain breadcrumbs (optional)


  1. First, spray the inside of your crockpot with some cooking spray or olive oil.
  2. Add in the evaporated milk, regular milk, eggs, salt, black pepper, and butter. Mix until combined. You could mix it in another bowl and pour it in… But I didn’t want to have to wash another bowl. Lazy.
  3. Next, add in all the cheese (except the parmesan) and partially cooked noodles. Stir gently until the noodles are coated.
  4. Sprinkle the parmesan cheese on top. Do not stir.
  5. Cover and cook on HIGH for 30 minutes.
  6. After the 30 minutes, reduce the temperature to LOW and cook for 2 to 2-1/2 hours or until the custard is set in the center and the pasta is tender.
  7. You can leave it in the crockpot on WARM for 30 minutes while waiting to serve.
  8. Sautee the breadcrumbs in a pan with a little olive oil and add to the top when serving.

And VIOLA, You’ve got yourself a delicious little lunch. or dinner. or snack. Hey, I’m not here to judge.

Happy Friday! :)

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15-minute Chicken Cordon Bleu Rice Casserole

It’s been a long couple of weeks for me… Lots of bad luck thrown my way. I went to a funeral this morning, and decided to work from home this afternoon and make one of my favorite college recipes for lunch. It’s a bit of a comfort food for me!! My mom used to make it when I was younger, and the leftovers are SO good. And apparently she found it on the back of a minute rice box? Another plus, you only have to use 1 pan!!

Chicken Cordon Bleu Rice(I’ve decided I don’t have enough natural light in my apartment… This was taken at like 1 in the afternoon on a sunny day!)


You guys, I’m not kidding when I say this is the easiest recipe in the entire world. And so versatile … I’ve substituted asparagus for the broccoli before. Used swiss cheese instead of provolone. I’ve eliminated the chicken entirely, and used this as a side dish too.


  • 2 cups White or Brown Minute Rice
  • 1 can Cream of Chicken Soup
  • 1-1/3 cups water
  • 1/3 cup diced or slivered ham
  • 1-2 cups cooked, diced chicken
  • 1 cup broccoli
  • 4-6 slices provolone or swiss cheese
  • 1 tablespoon olive oil
  1. Brown chicken in oil in large non-stick skillet until done.
  2. Remove from pan
  3. Add soup and water and bring to boil.
  4. Stir in uncooked rice, chicken, broccoli, and ham; Cover.
  5. Cook on low heat for 5 minutes; stir occasionally.
  6. Add cheese to top and re-cover.
  7. Once cheese has melted, stir together.
  8. Serve and Enjoy!

One thing… This is NOT gluten free. The Campbells Cream of Chicken soup has wheat flour in it. I tried to find a gluten free version in the organic section, but couldn’t. You could make this recipe for homemade, gluten free cream of chicken soup and use that in place of the can of soup.

What are your quick/easy recipes that you make when you’re feeling a little sad?


Apple Crisp Cheesecake – Attempt #1

Imagine this scene… It’s Saturday night around 11:30. I’m laying in my bed watching TV and casually browsing Pinterest when I stumble across a pin for Apple Crisp Cheesecake. Next thing I know, I’m in the car on the way to the grocery store to buy what I need to make a cheesecake… In the middle of the night.

apple cinnamon crumble cheesecake

(still working on my food photography skills……)

Now, I got to the store and realized that I didn’t really want to make a cheesecake from scratch. SO, I just bought one that was already made… AND they had gluten free cheesecakes! (Proof that “gluten free” does not equal healthy) So, if you want to make this or something similar, you can follow the instructions in the original recipe. Or you can buy an already made cheesecake and just add the apples and the crumble on top! I also eliminated the flour from the crumble, in keeping with the gluten free theme.

Happy baking!


  • 1 large apple, sliced and peeled
  • 3 tablespoons flour (if you want to add it)
  • 3 tablespoons brown sugar
  • 3 teaspoons cinnamon
  • 3 tablespoons oats
  • 2 tablespoons cold butter
  • 1 cheesecake
  • caramel drizzle


  1. In a small bowl, combine the brown sugar, cinnamon, oats, and flour. Cut in butter until crumbly. Set aside
  2. Peel and slice apples. Lightly sprinkle with cinnamon and place in small pan over medium heat. Heat until apples are soft. Then add 1-2 layers of apples on top of cheesecake
  3. Pour crumble on top of apples and drizzle with caramel.
  4. Refrigerate until ready to serve!

DISCLAIMER: Remember the part where I said I made this in the middle of the night? Well…. While I was making it, I was thinking to myself … “The crumble in the picture looks a lot lighter than how mine looks.” I thought it was just because I didn’t add flour. WRONG. I mis-read the recipe and accidentally put 3 TABLESPOONS of cinnamon instead of 3 TEASPOONS. So, it looks NOTHING like the original picture. I was so ashamed, I debated not even taking pictures of it. But then I would have nothing to blog today… It was still delicious though. So I went ahead and tried to get a picture.

Have you ever mis-read a recipe? What were you making and how did it turn out?

Also, this little blog helper did not want to get off my lap yesterday… She missed me



Shrimp Tacos with Corn Edamame Salsa

I was at my grandma’s this weekend flipping through a cooking magazine when I came across THIS RECIPE. Since it’s travel week and I knew I wouldn’t be able to eat leftovers, I called my neighbor over for a little sunday mexican fiesta.

Shrimp Tacos with Corn Edamame Salsa(Still working out my food photography skills…)

The original recipe left a little to be desired, in my opinion. So, I improvised on the salsa (next time I will add a jalapeno) and added a PHENOMENAL chipotle cheese (I just went up to the cheese counter at the grocery store and asked the woman working for a mexican-type pepperjack cheese. She hit the nail on the head with this one!)

The most time-consuming part of this recipe was making the salsa (neighbor said it tasted very “fresh”). Once we decided it was time to eat, the food was ready in about 10 minutes.


  • 1 cup fresh corn kernels
  • 1 cup cooked, shelled edamame (You can usually find edamame already shelled in the organic freezer section at the grocery store)
  • 1 tomato, diced
  • 1/2 cup shredded cheese
  • 2 teaspoons olive oil
  • 2 tablespoons chopped green onions
  • 3 tablespoons chopped fresh cilantro
  • 3 limes juiced, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons honey
  • 1/4 cup light sour cream
  • 8 (6-inch) corn tortillas

1. Preheat broiler to high.

2. Combine corn, edamame and oil in small bowl; toss gently to coat. Arrange in an even layer on a cookie sheet; Cover with salt and pepper; broil 6 minutes or until lightly browned.

3. Combine corn/edamame, green onion, cilantro, tomato, the juice of 1 lime, salt, and pepper in a medium bowl; toss gently. (Original recipe calls for avocado, but I don’t like avocado, so that was omitted). This can be prepared beforehand and set aside… Also makes a great salsa for dipping!

4. Combine sour cream and the juice of 1 lime in a small bowl. Can also be made beforehand and set aside.

5. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp, the juice of 1 lime, and honey in a medium bowl; toss to coat. Add shrimp to pan; cook 2 minutes on each side or until done.

6. Warm tortillas according to package directions. I just put each tortilla in a small skillet for 10-15 seconds per side. Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/4 cup salsa, about 4 shrimp, 1-1/2 teaspoons sour cream mixture, and a sprinkle of your choice of cheese!

7. Serve and enjoy!

Neighbor and I sat and watched The Shawshank Redemption and enjoyed our quick little meal. Now he has leftovers for the week! Good Sunday night in my book!

What would you add to or change about this recipe?