We have been working on Party food this week. I love the make ahead kind that you can pull out and just reheat!
1- 2 Pound stick of Gluten Free Sausage ( I used JC Potter)
1/4 Cup Gluten Free Greek Seasoning( Recipe Below)
Preheat oven or smoker to 260*
Cut the plastic wrapping off of the sausage and place in foil. Sprinkle Greek seasoning over sausage, turn sausage roll to completely cover the whole exterior of the meat. Then fold foil completely around sausage and seal at each end. Then place in oven or smoker and roast for 6 hours. ( you can also do this in the slow cooker on high) When done remove from oven or smoker and let cool before slicing.
This is great to serve with chips and dip!
2 Tablespoons Dried Sweet Basil Leaves
2 Tablespoons Dried Parsley Leaves
1 Tablespoon Dried Oregano Leaves
1 Tablespoon Dried Rosemary Leaves
2 Tablespoons Dried Thyme Leaves
2 Teaspoons Garlic Powder ( not Garlic Salt)
2 Teaspoons Onion Powder
2 Teaspoons table Salt
Combine all of the Herbs and spices into food processor or spice grinder and pulse or grind until all the leaves are finely chopped and well mixed. Store in an air tight container or freezer until ready to use.
Optional : add 1 tablespoon of Pepper flacks if you want it spicy.
This time of year I usually make my Pumpkin Cream Cheese Roll, but these are so easy I’ll be making these more often!
Pumpkin Cream Cheese Bars
1 1/2 Cups Almond Flour
1 Teaspoon Xanthan Gum
1 1/2 Cups Sugar or ( I used Stevia Pyur)
1 1/2 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon (always make sure your spices are GF)
1 Teaspoon Ground Nutmeg
2 Large Eggs ( I use Duck Eggs)
1- 15oz. Can Pumpkin Purée
Cream Cheese Filling
1 – 8oz. package Additive Free Cream Cheese (Softened)
1/2 Cup Sugar (or Stevia)
1 Egg White
1 Teaspoon Pure Vanilla
Preheat oven to 350*
In medium size mixing bowl whisk together all dry ingredients, then add eggs and pumpkin. Whisk all pumpkin bar ingredients together until smooth and well blended. Pour batter into a buttered or oiled 9×11 inch, spreading evenly. In separate bowl mix all cream cheese filling ingredients until smooth. Then pour over pumpkin bar batter and swirl with a butter knife. Bake for 40-45 minutes or until set in center. Let cool completely and slice into bars. Enjoy!
My Kale is doing so good this year, so I’ve been putting Kale in everything!
Cheesy Kale Meatloaf
1 1/2 pounds lean ground beef
2 large eggs
1 Cup GF Marinara Sauce
2 Cups finely chopped Kale leaves ( Remove the stem before chopping)
1 Cup GF Bread Crumbs or GF Oatmeal
1 Cup freshly grated Romano Cheese
1 Cup freshly grated Mozzarella Cheese
1 1/2 Cups freshly grated Parmesan Cheese (reserve for topping)
1 Tablespoon dried Oregano leaves
2 Teaspoons dried Basil leaves
2 Tablespoons minced Garlic
Preheat oven to 375*
Wash stem and chop Kale leaves in food processor until finely chopped. Place into large mixing bowl along with all other ingredients, (except Parmesan Cheese). Using your hands mix well until well blended. Pour into a greased 9×13 inch baking pan patting out meat mixture evenly. Bake for 30-35 minutes or until done and browned around the edges. Remove from oven and let rest for 10 minutes to let meat reabsorb liquids. Top with parmesan and serve. Enjoy!
Note: This recipe also makes great meatballs! We like to top them with more marinara sauce. YUM!
Green Onion Potato Cakes
1 peeled and mashed Avocado
3 small baked Potatoes (About 3 cups chopped with peeling on)
2 Eggs beaten
2-3 chopped Green Onions ( about 1 cup)
2 Tablespoons Gluten Free All-Purpose Flour
1/2 Teaspoon Additive Free Garlic Powder
1 Teaspoon MSG Free Seasoning Salt
Optional 1/2 Cup freshly Grated Cheddar Cheese
Preheat oven to 375*F.
In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.
You can also fry these if you prefer
Chicken Tetrazzini with Zoodles
3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)
4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)
1/4 Cup melted butter
1 Cup plain Greek Yogurt (I used fat free)
1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made
2 Cups Freshly Shredded Mozzarella Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Freshly Grated Parmesan Cheese
Preheat oven to 375*
In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.
Chocolate Chip Hazelnut Cookies
2 1/2 Cups Gluten Free Hazelnut Flour or Meal
1/2 Cup Packed Dark Brown Sugar
1/2 Cup White Sugar ( If you want to make this Sugar Free just use the Pyure Stevia in the same amounts as both sugars)
1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
2 Large Eggs (Beaten)
8oz. Cream Cheese softened
1/2 Cup Salted Butter softened (1 Stick)
1 Tablespoon Pure Vanilla
1- 11.5 oz. package Hershey’s Gluten Free Milk Chocolate Chips ( if you want this sugar free then use 2 packages of the Sugar Free Chips)
Preheat oven to 350*F.
In large bowl whisk together all dry ingredients. Using electric mixer or food processor beat together eggs, cheese, butter and vanilla. Add dry ingredients to wet and mix together until well blended, then fold in chocolate chips. You may want to cover bowl and let set in fridge for about 15 minutes, or you can go ahead and spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Be aware these are a little rich, but that’s ok for Valentine’s Day! Enjoy!