Slow Cooker Italian Meat Loaf

Slow Cooker Italian Meat Loaf

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Slow Cooker Italian Meat Loaf

2 Pounds Lean Ground Beef

1 1/2 Cups Gluten Free Spaghetti Sauce (reserve ½ cup for topping)

3/4 Cup Gluten Free Bread Crumbs

1- 5oz. package additive free Parmesan Cheese grated (reserve ½ cup for topping)

2 Eggs beaten

1/2 Cup Chopped Onion (optional)

Line slow cooker with foil letting it come up the sides and coat with oil. Thoroughly mix all ingredients in a large bowl, until meat and other ingredients are well mixed, forming a ball. Place the ball of meat in the slow cooker, cover with lid, and set on low for 6-8 hours or high to cook for 4-6 hours.( Don’t fold the foil around the meat). The last 15 minutes of cooking time top with remaining spaghetti sauce and cheese. To serve lift meat loaf out of slow cooker holding edges of foil. Then slide spatula under loaf and transfer to platter. Enjoy!

Thin Crust Sausage Pepper Calzone

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Thin Crust Sausage Pepper Calzone

1 Pound Gluten Free Pork Sausage

1 Large Bell Pepper cut into cubes  ( or you can add Hot peppers if you prefer )

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 Teaspoon additive free Garlic Powder

1 Cup (8 oz.) Gluten Free Pizza Sauce

1 Cup Freshly Grated Mozzarella

1 Cup Freshly Grated Parmesan

I use my pie crust recipe for this only double. Here is the link – Jan’s Gluten Free Pie Crust https://www.facebook.com/jansglutenfreerecipes/photos/a.1671137049774256.1073741828.1671129923108302/1677945315760096/?type=3&theater

I make the dough for my crust several hours ahead of time and refrigerate it, because the dough must be very cold to get a thin crust. You can even cook the meat ahead of time and refrigerate it also until you are ready to assemble the calzone.

Brown meat, bell pepper and all spices. Remove from heat and let cool. Roll out your refrigerated dough onto a large baking sheet lined with parchment paper. My finished calzone was 13 x12 inches. So double this amount into an oblong shape. Make sure your dough stays cold. You need to pop it into the fridge or freezer to cool it off again. ( note don’t work it with your hands, it will warm up the dough and make it difficult to work with)

Preheat oven to 400*F.

When dough is rolled out to the size you want. Only on one end of the dough, gently spoon cooked and cooled meat mixture out evenly, leaving at least one inch space from the outer edge. Do not press meat into the dough. Then pour pizza sauce over meat. Sprinkle both cheeses over meat and sauce. Now you are ready to gently loosen dough from the opposite end and lift parchment paper up and fold over calzone filling. Even out any uneven edges by cutting them off and laying aside. Then press edges of dough together. I then go back and fold over the outer  ½ inch edge of the crust and press that together, just to make a better seal. Your calzone should resemble a half circle or half-moon shape. If you have had any holes come into the top crust, just patch it with the extra dough that you cut off earlier.

When calzone is completely sealed place baking sheet into hot oven and bake for 20 – 25 minutes or until top crust is golden brown.

Remove let cool for about 10 minutes then cut and serve. Enjoy!

Sage Burgers

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Sage Burgers

1 pound of lean Ground Beef

1 Tablespoon Rubbed or Ground Dry Sage Leaves (plus 2 teaspoons reserved)

1 Tablespoon Gluten Free Lea & Perrins Worchester sauce

1 Teaspoon MSG Free Season Salt

In medium size bowl mix ground beef, 1 tablespoon of the sage, Worchester sauce, and season salt. Blend all seasonings well with beef and pat out patties to desired size. I can usually get 5 burgers from one pound of ground beef.

Preheat Grill to 350* to 375*F.

Place each patty on grill, cover with lid and cook for 5-8 minutes. Raise lid and turn patties, then sprinkle each burger with remaining sage. Cook burgers for another 8-10 minutes, depending on how thick you make your burgers. Check the center of burgers to make sure there is no pink left in meat. When done serve with Gluten Free buns and any toppings you desire.

Chicken and Fruit Salad

Gluten Free Chicken and Fruit Salad

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Chicken & Fruit Salad

(or you can use Turkey)

2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)

1/3 Cup finely chopped red onion

1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling

1 to 1 ¼ Cups quartered and sliced seedless grapes

2/3 Cup chopped pecans

2/3 Cup Gluten Free mayonnaise ( I use Hellmans Real mayo)

In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!

Pork and Kale Crockpot

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Pork and Kale Crockpot

1 Pound ground Pork

2 Large Cloves garlic minced (about ½ Tablespoon each)

1 Onion chopped (about 2 Cups, I used garden onions)

1/2 Tablespoon dried Fennel Seed

1 Tablespoon chopped Fresh Oregano (1/2 Tablespoon if using dry)

1/2 Cup chopped fresh Parsley

8 oz. Gluten Free Chopped Ham

2 cups chopped Kale (packed)

1 Cup Water

1 Teaspoon Salt

1 Cup freshly Grated GF Parmesan Cheese ( more if you want)

In large skillet, on medium heat brown pork, adding garlic, fennel, oregano, and parsley. Stir and cook pork until there is no pink left. Then stir in ham and cook until both meats are brown. Turn off heat to skillet and let set. To crockpot add Kale, water and salt. Turn on heat to 4-6 hours on high or 6- 8 hours on low. Pour meat mixture on top of kale, cover with lid and let mixture cook. When ready to serve top with cheese. Enjoy!

Variations: You can make this a complete meal by adding more veggies such as potatoes or carrots. Just double the amount of herbs, potatoes will absorb the herb flavors very fast.

Chicken Broccoli Bacon Casserole

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Chicken Broccoli Bacon Casserole

2 Large Uncooked Chicken breast cut into 1 inch cubes( about 2 ½ Cups)

2 Cups chopped Broccoli

2 Cups additive free freshly grated Cheddar Cheese

1 – 18 oz. Can Gluten Free Cream of Mushroom soup ( I used Progresso)

1 – 6oz. jar of additive free sliced Mushrooms

1 – 14.5 oz. can of 100% Chicken Broth ( I used Swanson)

1 Teaspoon Salt

1 large green Garden onion chopped

2 Cups Brown Minute Rice

8 – 10 slices of cooked Bacon, chopped or crumbled (reserve about ¼ cup for garnish)

Preheat oven to 375* F.

In large mixing bowl add all ingredients. Mix and pour into a 9×13 inch baking pan, spreading out evenly. Bake for 35 to 40 minutes or until bubbling and starting to brown on top. Chicken should be cooked through. Top with remaining bacon and serve.

Cowboy Beans

Spring is a very busy time of year for us. Planting, working cattle, preparing for hay season, etc. So if I have used up all of my freezer meals, that I grab in a pinch, this is my go to quick meal. Cowboy Beans! I think my sister is the one that came up with this one years ago. We love it, hope you do too!

Cowboy Beans

1 Pound Lean Ground Beef

1/2 Teaspoon (MSG free Season Salt)

1- 28oz. Can of Bush’s Best Original Baked Beans

In medium sized skillet, on medium high heat, brown ground beef and season with salt. When meat is well cooked with no red remaining, add beans and stir. When mixture is bubbling and cooked through, remove from heat and serve. Enjoy!

Variations: Instead of all ground beef add 1/2 pound of sausage. You may want to add chopped hot peppers and minced garlic. Use your imagination!

Pork Steak and Wild Mushrooms

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I know in many parts of the country Morels are coming up and ready to pick. Here in Oklahoma, these mushrooms are a delicacy we enjoy for a little while then they are gone!

Pork Steak and Wild Mushrooms

2 Large Pork Steaks

5-6 Cups Chopped Green Onions

3 Cups Sliced Morel Mushrooms ( about a dozen medium mushrooms)

1/2 Teaspoon MSG free Season Salt

1/2 Teaspoon Regular Salt

1/4 Cup Water

In large cast iron skillet brown pork steaks for about 5- 6 minutes on medium high heat with the lid on. Bring heat up on high, remove lid and turn steaks and sprinkle seasoning salt over steaks, add 1 ½ cups of onions. Brown steaks for another couple of minutes then turn steaks again letting onions fall beneath steaks to brown in the meat drippings. Reduce heat to medium high again and put lid back on, letting onions and steaks cook another couple of minutes or until steaks and onions are browned, tender and completely cooked through. (Cooking time will vary, depending on how thick your steaks are.) Turn off heat, remove steaks leaving most of the onions and drippings in skillet. Add 1/4 cup water to drippings and pour in remaining chopped onions (about 4 ½ cups). Turn heat back on to medium high, cover with lid and let onions sweat for about 5 minutes or until the whites are fork tender. Remove lid raise heat to high, add sliced mushrooms, sprinkle with salt and sauté for another 5-6 minutes. Gently turning with spatula 2 -3 times making sure all mushrooms are heated through. To Serve pour onions and mushrooms on platter and top with pork steaks. Enjoy!!

 

Note: Weather you pick your own mushrooms or buy them, always soak wild mushrooms in cold salt water for 2-3 hours to kill any bugs. I always rinse mine twice, after soaking just to make sure, before cooking.

 

Ham Salad Sandwich

Gluten Free Ham Salad Sandwich

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Ham Salad (Left overs?)

2 Cups chopped Cooked Ham

1 Cup freshly shredded additive free Cheese

1/2 Cup diced Onion

1 diced boiled Egg (optional)

3/4 Cup GF Mayo ( I used Hellmans GF)

Mix all ingredients and serve on lettuce wrap or GF bun.

This is my go to recipe for ham salad, yall just be creative add what ever appeals to you. You notice in the picture that the avocado is on the side. That’s because my husband doesn’t like it in the salad, so I add my avocado later!

Gluten Free Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Taco Meatloaf Ring

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Taco Meatloaf

2 pounds Lean Ground Beef

1 Cup Crushed Gluten Free Corn Checks ( or Gluten Free Bread Crumbs)

2-1.25oz. packages Gluten Free Taco Seasoning

1 Cup Freshly Grated Cheddar Cheese

1 Cup Gluten Free Picante Sauce

2 Eggs Beaten

Preheat oven to 375*

In large mixing bowl mix all ingredients until well blended. (I use my hands) Grease Bundt pan, and dip meat mixture into pan, pressing down as you fill pan. Making it even all the way around. Place pan in oven and bake for 30- 35 minutes or until it starts to form a crust and pulls away from the edges. When done remove pan from oven and let cool. When pan is cool enough to handle drain any remaining juice. Place serving platter over the top of bundt pan and tip upside down to invert into platter. Serve with GF chips, pico, salsa, guacamole or any of your favorite toppings. Enjoy!

Quick Breakfast Skillet with Hash Brown Crust

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Quick Breakfast Skillet with Hash Brown Crust

2 Cups peeled and shredded Potatoes ( Or additive free unseasoned frozen Hash brown potatoes)

3 Tablespoons melted butter or butter substitute

1/4 Teaspoon Salt

2 Eggs Scrambled and chopped

1 Cup cooked Ham Chopped ( or sausage, depending on what you prefer)

1 Cup freshly grated Cheese ( I use sharp Cheddar)

Gluten Free Picante Sauce

Preheat oven to 450*

Grease 8 inch skillet on bottom and sides. Spread shredded hash browns to completely cover bottom and up the sides about an inch. Drizzle with melted butter over the potatoes in the bottom of skillet. Sprinkle with salt and bake for 20 minutes or until potatoes are crisp. While potatoes are baking, prepare eggs and meat.  Remove skillet and top with eggs, meat, then cheese, spreading evenly. Return to oven for 1 minute or just until cheese is melted. Remove from oven and serve by slicing through topping and potatoes underneath, cutting desired portion, then dip out with heat proof spatula. Top with picante sauce and  Enjoy!

For large family, just use a larger skillet and double recipe.

Garlic Onion Chicken Crockpot

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Fajita seasoning is not just for fajitas anymore! Try this new recipe, and you will agree!

Garlic Onion Crockpot Chicken

3 Tablespoons minced Garlic

1 Large Onion Chopped

2 Pounds additive free Chicken Breasts

1 – 14.5 oz. Can of additive free Chicken Broth (I used Swanson’s)

1- 1.12oz. Package Gluten Free Fajita seasoning (I used McCormick)

2 Tablespoons Gluten Free Soy Sauce

Add garlic, chopped onion, and chicken to crock pot. In medium size bowl whisk together fajita seasoning, chicken broth, and soy sauce together and pour over chicken. Set crock pot on high for 4-6 hours or low for 6-8 hours. I leave the chicken breast whole until they are cooked through then they are easier to slice or shred. When done serve over Gluten Free pasta or rice.  Garnish: Chopped Fresh Green onions and your favorite Cheese.

 

Ham and Mushroom Gravy over Pasta

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Ham and Mushroom Gravy over Pasta

2-3 Cups Chopped left over GF Ham

1 Cup cleaned and sliced Mushrooms (or 1 large Can)

1 – 14.5 oz. Can of GF Chicken Broth

1  1/2 Tablespoons of Cornstarch to thicken (or GF Flour)

Cooked Gluten Free Pasta (any kind and as much as you want)

In large skillet, add ham, mushrooms (if you use canned go ahead and add the juice too) and 1/2 the can of chicken broth. Turn heat to medium high for about 2 minutes or until juices and ham start to bubble. Add corn starch to the other half of the chicken broth and whisk until dissolved. Then pour into skillet and stir until thickened, about 4-5 minutes. Pour all ingredients over cooked GF pasta, garnish with a bit of chopped basil or parsley. Enjoy!

Variations: You can use Shitake mushrooms, or add a bit of chopped hot peppers or black pepper.  To make more gravy just add another can of chicken broth and double the amount of cornstarch, or you may also add butter if you want.

Note: I do not add any more salt, as the ham is very salty anyway. You may want to season more to your taste.

Duck Kabobs, Party Food

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Duck Kabobs, Party Food!

3-4 Large Duck Breast (or Chicken Breast)

1/2  of a 10oz. Bottle of Gluten Free Kikkoman Teriyaki Sauce

1/2 Tablespoon pure Garlic Powder

2 Bell Peppers ( I used red and yellow, but for Christmas I will use red and green)

1 Medium Onion

1 Dozen Kabob Skewers, I used the shorter skewers ( soaked in water at least 15 minutes)

Wash and slice Duck Breast diagonally between ¼ and ½ inch thick. Place slices in a shallow pan and cover with teriyaki sauce and garlic powder. Cover and marinate over night in fridge. When ready to bake preheat oven to 375*. Wash and core bell peppers. Then slice them into 1 inch squares. Peel onion and slice into 1 inch square chunks. Assemble kabobs by alternating, the meat and vegetables as you slide them onto the skewers. Place each kabob into a greased 9×13 inch baking pan. When all kabobs are together and in baking pan, pour marinade over meat and vegetables. Bake uncovered for 40- 45 minutes or until meat is cooked through. Server warm! Enjoy!

Variations: You may want to use chicken or pork.

You can also add any vegetables or mushrooms that your desire! Have fun with it! It’s party food!!

 

Quick Gluten Free Cream of Mushroom Soup

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Quick Gluten Free Cream of Mushroom Soup

1- 8oz. Can of Pieces and Stems Mushrooms ( blended slightly in food processor)

3 Tablespoons Salted butter ( or butter substitute)

1 Cup of Water or Milk ( I use water)

2 Tablespoons Corn Starch

1 Teaspoon Salt

Pour Mushroom pieces with liquid into medium sauce pan, turn heat on medium high and add butter. In small bowl mix water (or milk) with corn starch and whisk together until dissolved, and add to sauce pan along with salt. Stir and let mixture come to a bowl and cook for 1 minute. Remove from heat and let cool. Use in casseroles, or eat as soup with crackers.

Variations: Add ¼ teaspoon black pepper or garlic for a little kick.

To make a larger batch to freeze for later, just double or triple the recipe.

Gluten Free Stuffing or Dressing

IMG_1480 IMG_1473 IMG_1516 Gluten Free Stuffing or Dressing               To begin my stuffing I like to start preparing now. So first I make my croutons. Then I make my cornbread. That way I only need to assemble the stuffing on Thanksgiving.

Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

Gluten Free Thanksgiving Stuffing (or Dressing)

Gluten Free Thanksgiving Stuffing/Dressing

2 Sticks of Salted Butter

2 Medium Onions Chopped (about 4 cups)

2 Cloves of Garlic Crushed

2 Tablespoons Additive Free Dried Celery Flacks

2- 14 oz. Cans of 100% Chicken Broth (Swanson’s)

1 ½ Teaspoons Salt

1 Teaspoon Pure Ground Black Pepper

1 Container of Frozen GF Cream of Chicken Soup (See Recipe in previous post)

¼ Cup Pure Additive Free Ground Sage

2- 10 inch Pans of Baked GF Corn Bread (See recipe in previous post) (this should make about 12 cups when crumbled)

4 Cups Gluten Free Croutons ( See recipe in previous post)

2 Eggs beaten.

1 Cup of Turkey Drippings (if you like your dressing Really moist you can add another ¼ to ½ cup)

In large sauce pan melt butter, and add onions, garlic, and celery, sauté until onions are translucent. Add chicken broth, salt, pepper, GF chicken soup and sage, until soup melts do not boil. In large mixing bowl, crumble cornbread and add croutons. Pour onion and broth mixture over bread, (make sure broth & drippings is not too hot to cook eggs) add beaten eggs and turkey drippings. Mix well and add to turkey roasting pan. (as per directions above) Or if you would rather not stuff the turkey with dressing, you can always bake the dressing independently, at 325* for 40 – 45 minutes. This will fill 2,  greased 9×13 pans, and will feed a large gathering for the holidays.

When I make dressing for us during the year, not on any holiday. I half the recipe and buy a small 1 – 1 ½ pound turkey breast, thaw it, wash it well and slice it into about ½ inch x 2 inch shreds and add it to the onion and chicken broth mixture to cook. Only when you add the frozen GF cream of chicken soup, go ahead and add the whole container. Then you must let the mixture come to a boil to help cook the turkey pieces. Let this cool before adding to bread and both beaten eggs. Bake as above in one greased 9x 13 pan.

Tomato Beef and Herb Pasta Skillet

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1 Pound Lean Ground Beef

3 Tablespoons minced Garlic

2 Tablespoons Freshly Chopped Basil

2 Tablespoons Freshly chopped Oregano

3 Cups Chopped Fresh Tomatoes

1/2 Teaspoon Salt

6 oz. of cooked Gluten Free Pasta ( I used ½ of a 12oz. package GF Fusilli rice and corn pasta)

5 oz. Block of Parmesan Cheese

In a 10-12 inch size skillet crumble ground beef. Add garlic and herbs. Brown meat on medium high heat, stirring as you let it brown. While meat is cooking grate the whole block of cheese.  When meat is nolonger pink add chopped tomatoes and salt. Stir and let tomatoes heat up about 5-6 minutes. Reduce heat to low and add cooked pasta and half of the cheese. Stir in cheese and pasta, turn heat off and top with remaining cheese and serve. Enjoy

How to cook Gluten Free Pasta:

Before I start cooking my meat, I start the water for the pasta and add 1 Tablespoon of butter or oil. When it comes to a boil I pour in my pasta and stir, so that it doesn’t stick together. Cook accourding to package directions, less one minute or the shorter of the2 times it gives.  The Heartland pasta I used calls for 12- 14 minutes, I cooked it 12 minutes. I start the timer when I add the pasta to the boiling water. When time is up remove pan from heat and drain water from pasta. I then Rinse the pasta in cold water and drain again. Let it set until ready to add to meat.

Gluten Free Rosemary Garlic Pork Chops with Gravy

IMG_2281My herbs are doing great! They smell so good outside my kitchen door! I just had to come up with a recipe for my rosemary. I gave some to my sister the other day and she used hers in a pork roast. I decided to try it on pork chops, but you could also do this with chicken.

Rosemary Garlic Pork Chops with Gravy

Pork Chops:

4 medium size Pork Chops

1/2 Teaspoon Freshly chopped Rosemary

1/4 Teaspoon additive free Garlic Powder

1/4 Teaspoon Salt

1/8 Teaspoon Black ground pepper ( optional)

In medium size skillet, place washed pork chops in single layer. On medium high heat, cover and brown pork chops on one side for 2-3 minutes. Turn pork chops then season with herbs and spices.  Cover and cook another 3-4 minutes depending on how thick your chops are. Cut through thickest part of meat to insure chops are no longer pink and they are done. Turn off heat and remove chops to a platter in order to make gravy.

Gravy:

(Tip: Have all ingredients measured and ready to pour into gravy before you start, it cooks quickly)

2 Tablespoons Salted Butter

1 Tablespoon minced Garlic

1 Teaspoon freshly Chopped Rosemary

1/4 Teaspoon Salt

2 Tablespoons all- purpose Gluten Free Flour

1 1/2 Cups Milk

Add butter to meat drippings, and melt on medium high heat. Add garlic, rosemary and salt. Using whisk, stir for about 1 to 1 ½ minutes, or until butter and garlic starts to brown. Reduce heat to low and whisk in flour and stir until all lumps are dissolved, this only takes 3-4 quick stirs. Pour in milk and raise heat back to medium high, continuing to stir with whisk until gravy thickens. Remove from heat, pour over pork chops and serve warm. Enjoy!

Gluten Free Egg Bread

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Baked Egg Bread

I’ve seen several versions of this recipe some with flour, some without. So I tried my own version, (My husband loves eggs) Either way, this is just a fancy baked omelet. So if you like eggs, this is for you, just add seeds, or whatever you prefer. It’s an easy alternative to baked bread!

1/3 cup liquid pure egg whites 1/4 cup GF all- purpose flour 1/2 teaspoon GF baking powder 1 whole egg 1/4 cup GF Greek yogurt 1/2 teaspoon baking soda

(optional, 1 tablespoon sunflower seeds, Chia seeds, etc. Your preference)

In small bowl whisk together flour and baking powder. In mixing bowl whip egg whites with mixer until foamy, about 30-40 seconds. Continuing to mix add slowly sprinkle in flour and baking powder, whole egg, yogurt and baking soda. Mix just until there are on more lumps. If you add seeds fold them in now.

Preheat oven to 375* F.

Pour egg mixture into 2 greased 6-7inch cast iron or nonstick skillets or pans. Dividing evenly, bake for 15 minutes or until lightly browned and crisp around the edges. When done remove from pans and let cool. Slice each in half and store in zip lock bag in fridge to reheat and eat later. Or fill with your favorites fold and serve. I filled mine with bacon tomato and avocado. Enjoy!

Gluten Free Grilled Teriyaki Pork Burgers with Sauce

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Gluten Free Grilled Teriyaki Pork Burgers, with Sauce

1 Tablespoon GF Oil

1 Tablespoon minced Garlic ( I use a heaping Tablespoon, we like garlic)

2/3 Cup Water

1 Tablespoon Pure Dark Brown Sugar

1 – 10oz. Bottle Gluten Free Teriyaki Sauce

1 Pound Ground Pork

1 Tablespoon 100% pure Corn Starch

In medium size sauce pan add oil and garlic. Turn heat to medium high and stir garlic for about 60 seconds or until garlic sizzles and starts to brown. Turn heat off, and add water, teriyaki sauce and brown sugar. Whisk together and remove 1/3 Cup of sauce, be sure to get some of the garlic.

In medium size bowl add ground pork and make a well in the center of the uncooked meat. Pour the 1/3 cup of sauce into the well and blend together with your hands until well mixed.

Preheat Grill to 350* – 375* F.  Make Pork into 5- 6 small patties and place on hot grill.  Grill for about 8- 10 minutes per side. When you have finished sauce below, drizzle sauce over burgers after turning them the last 5 minutes of grilling time.

Sauce: If you have a burner on the side of your grill, finish the sauce while the burgers are grilling. Add corn starch to the teriyaki mixture and whisk until dissolved. Set sauce pan on medium heat and continue to whisk until sauce is bubbling and thick. Turn heat off and drizzle over burgers when you have turned them the last time.

Oh, I usually grill veggies when I cook the meat, so I like to save some of the sauce to drizzle over the veggies when I take them off the grill.  Enjoy!

Gluten Free (Garden Fresh) Jambalaya

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Gluten Free (Garden Fresh)  Jambalaya

¼ Cup GF Oil

1 Cup chopped Onion

2 Large Cloves Garlic finely chopped or minced

1 Teaspoon additive free dried Celery Flakes

1 or 2 Jalapenos deseeded and chopped (Optional)

2 Medium Sweet Bell Peppers deseeded and Chopped

2 Cups Uncooked Chicken Breasts (cut into 1 -2 inch pieces)

3-4 Fish fillets (fresh or frozen any kind, as long as it is not catfish)

1 Tablespoon additive free Paprika ( I usually make this a heaping Tblspn.)

1/2 Tablespoon additive free Seasoning Salt

2 Cups chopped GF Ham ( I use leftover ham)

2 Cups thinly sliced fresh Okra

2 Cups cored, peeled and chopped fresh Tomatoes

1 – 12oz. Package frozen, peeled, deveined, tail-off, Shrimp ( I like the extra small)

1 – 14.5 oz. Can 100% Chicken Broth

1 Cup Red Quinoa ( I like Ancient Grains, it’s already rinsed)

In very large skillet, ( mine is 15 inches) pour in oil and set heat to medium high. Add onion, garlic, celery flakes, jalapeños and bell peppers. Let this start to sizzle and move vegetables to outer edges of pan. Then add chicken to the center of the skillet to cook and brown, about 15 minutes. Stirring and turning chicken pieces occasionally. Move chicken pieces to edges of skillet and add fish fillets to center of skillet, in a single layer. Sprinkle seasoning salt and paprika over meat and vegetables. Let this cook another 5- 10 minutes or until fish and chicken are cooked through. ( note fish will break up as it cooks). Then add ham and okra, and tomatoes. Stir in and cover for about 5 minutes. Then add shrimp, chicken broth and quinoa. Turn heat up until it starts to simmer, then turn heat down to medium. Cover and cook for another 15 minutes. Be sure to stir making sure quinoa is down in the liquid. Quinoa should be cooked by now, turn heat off and serve. We like to have this with hushpuppies or cornbread.  Enjoy!

There are many variations to this dish! Some add sausage, and cayenne pepper, others may add squash. Of course the original recipe uses rice. Just add anything that makes you happy!  It’s Jambalaya!

Gluten Free Indian Tacos (no rules)

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I realize this is a regional dish, but this is such a treat, everyone needs to know what we, here in Oklahoma enjoy all the time. We grew up with these, you can find them sold everywhere. We even have Indian Taco dinners to raise money for church groups, ball teams or just about anytime we can find an excuse to have them! But now we can have them Gluten Free!

Gluten Free Indian Tacos

GF Indian Fry Bread (recipe below)

GF Chili ( make my own fresh chili)

Gluten Free Beans(  I used Bushes Black Beans)

Fresh Pico Da Gallo

Freshly Grated Cheddar Cheese ( as much as you want, there are no rules with an Indian Taco!)

After making your fry bread and chili, split open the bread and start assembling your taco. I start with chili, then beans and pico. Top with cheese or whatever you like on your taco. Remember there are no rules with Indian Tacos!

Variations: You can add GF Salsa, brown beans, onions alone or peppers alone, whatever you like on your taco!

Gluten Free Fry Bread

Please note: Different GF Flours will take more or less liquid. So add liquid slowly until you get a cookie dough consistency, while mixing. Dough will get thicker as it absorbs the liquids.

1  1/2 Cups Betty Crocker GF Rice Flour ( I usually use Tom Sawyer GF and Betty Crocker GF mixed) (This is not GF Bisquick)

1/8 Teaspoon Xanthan Gum ( if you use a GF flour with xanthan Gum already added then omit this)

1/2 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/3 Cup GF Oil

1/3 Cup Milk

3 Eggs Beaten

In mixing bowl whisk together flour, xanthan gum, baking powder, salt, and baking soda. Then add oil, milk, and beaten eggs. Mix until smooth. Let set for 15 – 20 minutes or refrigerate overnight. When ready to fry, cover bottom of skillet with oil, or if you want to deep fry add more oil. I like to turn the heat up on high just until the oil sizzles when adding a bit of dough, then turn down to medium high. Oil your hands and dip out a ball of dough about 2-3 inches around. Pat out dough until it is about the size of the palm of your hand. Gently turn it over into the skillet. ( Be careful you can get burned easily doing this.) Fry about 1-2 (if you make them thick, then fry 3-4 minutes per side) minutes per side or until browned on both sides. Remove from skillet and drain on paper towels. Repeat until dough is gone. As soon as bread is cool enough, place in zip lock bags and refrigerate until ready to use. You can heat in microwave or toast when ready to eat. I can get about 10 -12 flat breads, unless you make them really thick then I only get 4 or 5, from this.

Bacon Tomatoes and Okra

Bacon Tomatoes and OkraIMG_2224

Don’t worry,this is not slimy. When you add in the tomatoes, the acid breaks down the slime of the okra.

1/2  Pound of GF Bacon

4 Cups Sliced fresh Okra

2 medium Cloves of Garlic (chopped)

1 Small Jalapeno chopped (Optional)

2 Cups cored, peeled and chunked tomatoes ( About 3 medium tomatoes chunked into 1 to 1  ½ inch cubes)

1/2 Teaspoon Salt ( or less if you are watching your salt intake)

I medium skillet fry bacon just until crisp. Remove bacon from grease, to crumble into chunks and reserve for later. Add garlic, jalapeno and sliced okra to grease and fry on medium high heat just until okra is soft and starts to turn brown, stirring so that it cooks evenly. Reduce heat and add tomatoes and salt. Raise heat and let vegetables just come to a simmer. Remove from heat, stir in bacon and serve. Enjoy!

Note: You don’t have to peel the tomatoes. I just like mine peeled.

Zucchini Tex-Mex Chili Bake

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Zucchini Tex-Mex Chili Bake

1 large Zucchini Squash

2 Tablespoons GF oil

1/2 Teaspoon Salt

2 pounds lean Ground Beef

1/2 cup chopped Onion

1- 1.25 oz. package GF Taco Seasoning

2 tablespoons Chili Seasoning ( I used Williams original )

1- 15oz. can Dark Red additive free Kidney Beans (I do not drain)

2 Cups freshly grated Cheddar Cheese

Wash peel and thinly slice zucchini length wise. (I cut the zucchini in half, it makes it easier to work with)  If you have a mandolin slicer, that works great. Heat oil in large skillet, salting and lightly browning zucchini slices on both sides about 1- 2 minutes per side. In another skillet add chopped onions, ground beef, taco seasoning and chili seasoning. On medium high heat stir and separate meat into smaller pieces until meat is cooked through and no longer pink. Preheat oven to 375*F.

Starting with meat mixture in a 9×13 inch baking pan, layer meat, squash, and beans, ending with meat on top. Bake for 15- 20 minutes or until cooked through and bubbling. Top with cheese and serve.

Variations:

Add a can or small bag of corn. You may also use other types of squash.

Also you can use black beans, or brown beans instead of kidney beans.

Gluten Free Stuffed Tomatoes

IMG_2169 We are getting several tomatoes from the garden now, so I’m making fresh tomato recipes. Hope yall are getting some fresh tomatoes too!

Gluten Free Stuffed Tomatoes

6-8 Medium size ripe Tomatoes

1 Pound GF sausage cooked and drained ( I used Johnsonville Gluten Free)

1 Tablespoon Freshly chopped Rosemary (if you use dried, then use half the amount)

1 Tablespoon Freshly chopped Sweet Basil Leaves

1 Teaspoon salt

1 1/2 Cups GF Bread Crumbs. ( I save the ends and cut them up for crumbs)

1 1/2 Cups additive free freshly grated Mozzarella Cheese

1 Cup additive free freshly grated Parmesan Cheese ( for topping)

Preheat oven to 375* F.

In medium skillet cook sausage into small crumbled pieces, until lightly browned, just until the pink is gone. Remove cooked meat and drain on paper towels. Wash tomatoes and slice off just the very top. After you remove the core of the tomatoes, cut up the tops into small chunks and add to medium size mixing bowl. Gently slice around the inside of the tomatoes and scoop out the ribs and seeds of the tomato, cutting this into small chunks and add to mixing bowl. Being careful not to cut all the way through to the outside of the tomatoes. (setting aside the outside of the tomato until you are ready to add stuffing.) Add herbs, salt, bread crumbs, and mozzarella to tomato chunks in the mixing bowl. Then add crumbled sausage to tomato mixture and mix thoroughly. Grease a 9×13 baking dish, scoop tomato mixture into hollowed out tomatoes and place each stuffed tomato into baking dish. Add any remaining filling around tomatoes. Bake for 20- 25 minutes or until stuffing is starting to brown and tomatoes are getting soft. Remove from oven and top with parmesan cheese. Serve while still warm. Enjoy!

Grilled Peach Pork Chops

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Grilled Peach Pork Chops

4 Pork Chops or Pork Steaks

1/3 Cup Gluten Free Balsamic Vinegar

1 Cup Fresh Peaches peeled and sliced

About 1- 1 ½ Teaspoons Sea Salt ( salt to your own taste)

Lay pork chops flat in 9×13 glass pan and cover with peach slices then pour balsamic vinegar over the top. Let chops marinate at least 30 minutes or cover and refrigerate overnight.

Preheat Grill to 300 -350* F.

Remove only the pork chops from marinade and place on grill. Grill chops on one side for 20 minutes. Then turn chops over and cover with peaches that were left in the marinade. Salt to taste, peaches and chops. Grill another 15- 20 minutes or until pork chops are done. Serve warm with peaches. Enjoy!

Chicken Broccoli Bacon Casserole

IMG_2126 This broccoli came from my garden, but you can also use frozen chopped broccoli for this recipe.

Chicken Broccoli Bacon Casserole

2 Large Uncooked Chicken breast cut into 1 inch cubes( about 2 ½ Cups)

2 Cups chopped Broccoli

2 Cups additive free freshly grated Cheddar Cheese

1 – 18 oz. Can Gluten Free Cream of Mushroom soup ( I used Progresso)

1 – 6oz. jar of additive free sliced Mushrooms

1 – 14.5 oz. can of 100% Chicken Broth ( I used Swanson)

1 Teaspoon Salt

1 large green Garden onion chopped

2 Cups Brown Minute Rice

8 – 10 slices of cooked Bacon, chopped or crumbled (reserve about ¼ cup for garnish)

Preheat oven to 375* F.

In large mixing bowl add all ingredients. Mix and pour into a 9×13 inch baking pan, spreading out evenly. Bake for 35 to 40 minutes or until bubbling and starting to brown on top. Chicken should be cooked through. Top with remaining bacon and serve.

Gluten Free Sweet and Spicy Mop Sauce

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Sweet and Spicy Mop Sauce

You can use this sauce for ribs, burgers, pork chops, etc.

2 Cups Canned chopped Tomatoes and Peppers (I make my own, one of the store brands is Rotel)

1/4 Cup Sweet Baby Ray’s BBQ Sauce ( I used Hickory and Brown Sugar flavor)

2 Teaspoons GF Mustard

2 Tablespoons Dark Brown Sugar

1 Teaspoon Salt

In mixing bowl add all ingredients and whisk together.  Dredge meat in mop sauce before grilling. Then mop sauce on top of meat during grilling.

I added 1/8 cup, per pound of ground meat before making patties, then mopped each patty with sauce during grilling. Enjoy!

Gluten Free Grilled Chicken Rotini

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Grilled Chicken Rotini

3 Boneless Skinless Grilled Chicken Breasts, ( seasoned with additive free garlic powder and season salt)

1 -18.5oz. Can GF Mushroom Soup ( I used Progresso )

1 – 14.5oz. additive free Chicken Broth ( I used Swanson)

1 Green Scallion chopped

1 Cup Freshly grated Parmesan Cheese, reserve ¼ cup for topping

2 Cups cooked GF Rotini ( cook according to package directions, less 1 Minute)

Slice or shred cooked chicken into large pieces, add to sauce pan. Then pour mushroom soup and chicken broth over chicken, also adding the scallion. Heat to boiling , then stir in 1 ¾ cups of the cheese and cooked rotini. Let simmer for another minute, stirring to keep cheese from sticking. Top with remaining cheese and serve warm. Enjoy with your favorite toasted GF garlic bread!