Glutnen Free Main Dishes

Pork Fajitas

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Pork Fajitas

4- 5 cooked Pork Chops

1 -20oz. Bag of Frozen Pepper and Onion strips

2-3 Teaspoons Chili Powder ( Depending on how much you like Chili)

2 Teaspoons Ground Cumin

1-2 Teaspoon Garlic Powder (according to taste)

1 Teaspoon Salt ( or to your taste)

1 Teaspoon Ground Black Pepper

Slice cooked pork chops diagonally into 1/4 inch strips. Add meat to a greased 10 inch skillet, then pour peppers and onions over pork. Place skillet over medium high heat. Add spices sprinkling evenly over mixture. Stir then cover and let simmer 5-6 minutes. Stir to cook evenly until mixture is hot and bubbling. Remove from heat and serve with Gluten Free tortillas or Chips. Enjoy!

Shepherd’s Pie

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Shepherds Pie

Shepherd’s Pie

Left over Beef Stew

Left over Mashed Potatoes

Optional: Grated Cheddar Cheese

Preheat oven to 400*

Using the left over Beef Stew, drain liquid off of meat and vegetables. Then spread beef and vegetables mixture into a greased baking dish. (9×13 glass pan if you have enough left overs) Warm up the left over mashed potatoes in the microwave for about a minute. Then using a large spoon dip out the potatoes and dollop evenly over beef mixture. Then spread mashed potatoes, covering beef and veggies, then place pan in hot oven and bake for 20-30 minutes. If you are using cheese, the last 5 minutes of baking time spread cheese evenly over potatoes and bake until melted and slightly brown. Remove from oven and serve warm. Enjoy!

Note: If you don’t have left over Beef Stew, here are the ingredients, with the exception of the cheese and Mashed Potatoes.  Remember to drain all of the liquids for the Shepherd’s Pie.

1 Pound Ground Beef

1 Large Onion (Chopped)

2 Cups Cooked Potatoes with liquid ( this is the potatoes that you cooked earlier in the week) Or you can use canned diced potatoes

1 Tablespoon Garlic Powder

1 Teaspoon Ground Black Pepper

2 Teaspoons Seasoning Salt

2 Teaspoons Regular Salt

1 -28oz. Can of Tomatoes

1 -15 oz. Can of Whole Corn

1 14.5oz. Can Cut Green Beans

1 14.5oz. Can Sliced Carrots

 

Cheesy Kale Meatloaf

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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!

 

Crispy Slow Cooker Ham and Potatoes

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Slowcooker Ham and Potatoes

Crispy Slow Cooker Ham and Potatoes

 

4 medium Potatoes

2 Cups cubed GF Ham

1 Teaspoon additive free Season Salt

1 Teaspoon additive free Garlic Powder

1 Cup Grated Sharp Cheddar Cheese

Line Slow Cooker with tin foil, oil sides and bottom before filling with ham and potatoes.

Wash potatoes very well, leaving the skins on, being sure to remove any bad spots. Then slice each potato into 1 inch thick rounds all the way across the potato. Place potatoes into the bottom of the lined slow cooker. Sprinkle evenly with season salt and garlic powder. Place ham on top of potatoes distributing evenly. Set slow cooker on low for 6 – 8 hours.

When potatoes are soft lift foil filled potatoes and ham from cooker. Using tongs lift each potato round to the top letting ham chunks fall to the bottom, then place foil packet under hot broiler in the oven for 1-2 minutes or until potatoes are crisp. Top with grated cheese, and place back under broiler until cheese melts for a few seconds. Remove and serve. Enjoy!

Slow Cooker Maple Glazed Duck

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Maple Glazed Duck

Slow Cooker Maple Glazed Wild Duck

6-8 Frozen Wild Duck Breasts ( my Crockpot will hold 8)

1 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

1 Cup Pure (additive free) Maple Syrup

Line crockpot or slow cooker with parchment paper up to the rim. Place each cleaned and frozen duck breast with the skin side down into the bottom of the parchment lined crockpot, only one layer deep. Season with salt and pepper, sprinkling evenly over meat. Using only ¾ cup of maple syrup, drizzle over duck breast. Completely coating each. Cover and set cooker on low for 6-8 hours. When done, lift parchment paper, duck breasts and juices to a shallow baking pan. Cover each duck breast with remaining syrup, then place entire pan under oven broiler. Let breasts crisp for 1 ½ – 2 minutes per side. Remove from oven and ladle meat juices over each duck breast before serving. I like to let them rest for about 5 minutes before slicing. Enjoy!

Note: The frozen meat keeps it from cooking too fast and drying out.

 

Chicken Tetrazzini with Zoodles

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Chicken Tetrazzini

Chicken Tetrazzini with Zoodles

Chicken Tetrazzini

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.

Hamburger Gravy

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Hamburger Gravy

It’s been a rough week at our house! We have been dealing with a water leak, so this is one of our go to comfort foods.

Hamburger Gravy

1 pound Lean Ground Beef

1 ½ Teaspoons Season Salt ( or season to your taste)

1/2 Teaspoon Ground Black Pepper (optional)

Gravy

2 Tablespoons Meat drippings ( or Oil)

2 Tablespoons All-purpose Gluten Free Flour

1/2 Teaspoon GF Baking Powder

2/3 Cup Warm Water

1/2 Teaspoon Salt ( or more, depending on your taste)

(optional) ½ Teaspoon Ground Black Pepper

2 Cups Milk

In small mixing bowl whisk together flour, salt, pepper, baking powder and water. Let stand while browning meat.

In a 10 inch cast-iron skillet, on medium to high heat, break apart and crumble hamburger as it browns. When meat is cooked through, remove crumbled beef, but leaving the drippings in the skillet. Turn heat off and let skillet cool before pouring in flour water mixture. If you don’t have enough drippings then add 2 Tablespoons oil and slowly whisk in water, flour mixture. Turn heat back on, to  high. Slowly whisk in milk, continuing to stir until gravy starts to bubble and thicken. Turn heat to low, and stir crumbled beef back into gravy. When gravy is almost done, turn off heat. As it cools it will thicken more. Serve with Gluten Free biscuits while still warm. You may want to add more seasoning according to taste.

Slow Roasted Grilled Chicken

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Slow Roasted Chicken

Slow Roasted Grill Chicken

1 Whole Chicken ( gettry to the kind with no additives)

Rub

1/2 Cup Dark Brown Sugar

2 Tablespoons Garlic Powder

1 ½ Tablespoons Course Sea Salt

1/2 Teaspoon Black Ground Pepper

Preheat Grill to 300*

( Only the burners at each end. Leave the middle burners off)

NOTE: You can do this in the oven, it may not have the flavor that it will get from the grill.

In medium size mixing bowl whisk together all rub ingredients.

Remove giblets from inside bird and wash whole chicken very well, including the inside.  Place whole chicken into a greased 9×13 inch foil pan. Using your hands dip rub from bowl and start rubbing entire chicken with the sugar and spice mixture, on top and under the skin and inside the cavity also. When you have used all of the rub, place pan on grill in the center between the outside burners. Close lid and keep grill at 300 – 350*F.  After the first hour start rotating the pan a half turn every 30 minutes. Also as juices start to fill the pan baste the chicken with those juices. Try not to open the lid unless it’s time to rotate pan. Roast a total of 3 hours or until a meat thermometer is inserted into the thickest part of the bird and internal temp. is 165* F. or 75*C.  (The last 30 minutes of cooking time, remove bird from pan and place over grate with fire under it, to crisp the skin for 15 minutes on each side.) Save drippings in pan to pour over chicken and serve! Enjoy!

 

Beef with Sour Cream Herb Sauce

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Beef with sourcream herb sauce

Beef with Sour Cream Herb Sauce

1 Pound Lean Ground Beef

2 Chopped Green Onions (or scallions)

2 Tablespoons Fresh Chopped Oregano

1 Tablespoon Fresh Chopped Parsley

3 Tablespoons Gluten Free Worchester Sauce

1/2 Cup Sour Cream

1 Cup Warm Water

2 Tablespoons Gluten Free all-purpose Flour

1/2 Teaspoon Salt

In medium skillet brown ground beef on medium high heat. When beef has lost almost all of the pink, then add onions and herbs. Raise the heat slightly and stir to break up any large clumps until beef is completely brown. Then turn off heat and let set until you get the sauce ready. In small mixing bowl, whisk together sour cream, water, flour and salt. Turn heat back on under skillet to medium high, then pour sauce mixture over meat and stir until thick. Remove from heat and serve warm over Gluten free pasta. Enjoy!

Note: If you use dry herbs only use half the amount.

Greek Meat Loaf with My Homemade Greek Seasoning

/ Janet Monk / 1 Comment

My Thyme and Sage Plants                                  Greek Meatloaf

Greek Meatloaf

2 Pounds Ground Pork ( or Ground Turkey)

1/2 Cup Gluten Free Bread Crumbs ( you can also use Gluten Free Oats)

1 Large Egg

1/2 Cup Greek Seasoning

Preheat oven to 375*

Place ground meat in large mixing bowl, add bread crumbs, egg, and seasoning. I just get into it with my hands and mix all ingredients well. Pour meat mixture into a lightly greased 9×9 inch glass baking pan and bake for 35-40 minutes or until meat is cooked through. If you use ground turkey you may want to brown the top under the broiler for 2-3 minutes before serving.  Serve plain or with dipping sauce.

Jan’s Greek Seasoning Mix

1/4 Cup Dried Ground (or Rubbed) Sage

1/4 Cup Dried Thyme Leaves

1/4 Cup Dried Basil Leaves

1/4 Cup Garlic Powder

1/4 Cup Onion Powder

3/4 Cup Dried Oregano Leaves

2 Tablespoons Dried Rosemary Leaves

4 Teaspoons Paprika

4 Teaspoons Black Ground Pepper

4 Teaspoons Salt

Add all ingredients to spice blender or regular food processor. Blend just until mixed. I would rather not grind this into a powder, we like the larger size leaves. I think it adds more flavor.

Pumpkin Spice Pancakes

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Pumpkin Pancakes.jpg

Pumpkin Spice Pancakes   #TheFlavorsofFall

1 Cup Gluten Free All-Purpose Flour ( I used Better Batter)

1 Tablespoon Sugar

1 Teaspoon Baking Powder

1 Teaspoon Ground Cinnamon (make sure all of your spices are pure and additive free)

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cloves

1 Cup Pumpkin Puree (I used Libby’s 100% pure Pumpkin)

1 Egg (beaten)

1  1/2 Cups Water

In large mixing bowl whisk together all dry ingredients. Then add pumpkin, egg and water. Mix until all ingredients are blended into a smooth batter. Heat oil on high in a 9- 10 inch skillet until hot. Reduce heat to medium high and pour about 1/4 cup batter into pan, spreading out until it makes about 5-6 inch round pancake. Fry pancake until it starts to get crispy around the edges and air bubbles form on top. Flip and fry on the other side for 1- 1 1/2 minutes or until crispy on the bottom. Remove and serve with Agave Nectar or Gluten Free syrup.

This will make 8-10, 5-6 inch pancakes.

Sage Burgers

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SageBurger.jpg

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

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Gluten Free Chicken and Fruit Salad

by Janet Monk

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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!

Cowboy Beans

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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!

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!

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!!

 

Unrolled Cabbage Roll Casserole

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Unrolled Cabbage Roll Casserole

1 Large head of Cabbage ( or 2 small)(after chopped about 7-8 cups)

2 Teaspoons Salt ( one in cabbage one in meat mixture)

2 Tablespoons minced Garlic

1 ½ Cups Chopped Onion

1 pound Ground Beef

2 Gluten Free Sausage Brats ( I used Johnsonville GF Original flavor Brats)

1 Cup uncooked Brown Minute Rice ( or quinoa )

2 Cans GF Tomatoes and Green Chilies ( I make my own, one brand name is Rotel)

Remove large outer leaves from cabbage, wash and cut into bite size pieces, about 1 inch. Add cabbage to large pot, and cover with hot water, add salt, turn heat on high and let boil about 10 minutes or until thickest part of cabbage is fork tender, while you prepare meat. In medium skillet add garlic, chopped onion, and ground beef. Set heat to medium high. Cut and peel outer casing from sausage, and add to ground beef, pinching sausage into pieces and to cook. Season with salt stirring and turning meat, onions and garlic, breaking up large chunks, until there is no pink left in meat.

Preheat oven to 375*F.

When meat is cooked through, layer meat and other ingredients in a 9×13 inch baking pan. Start by putting half of the meat onion garlic mixture in bottom of pan, then spread rice over meat. Cover rice and meat with one can of green chilies and tomatoes. Add cooked cabbage, and the rest of the meat mixture, then top with the other can of green chilies and tomatoes. Bake for 25 – 30 minutes, or until tomatoes are starting to brown and mixture is bubbling.  Remove from oven and serve warm.

Please note: If you do not precook cabbage, then casserole will have to bake for at least an hour.