Bacon and Cheese Potatoes
Bacon and Cheese Potatoes
3-4 Medium size Potatoes (Baked with the skin on)
3-4 Slices of Bacon (cut in half)
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Season Salt
1/2 Cup of shredded Cheddar Cheese
Slice baked potatoes into rounds with the Peeling still on. Then place potato slices into greased baking pan. ( I used my round copper pan that fits into my Air Fryer) Season with garlic and salt, place bacon slices on top (they cook better if the slices are cut in half). Place pan into Air Fryer ( or oven) cook 15 minutes at 400*. Half way through cooking time, turn bacon so that it will crisp on both sides. When done remove from oven and top with cheese. Enjoy!
Deli Style Broccoli Salad
Deli Style Broccoli Salad
2 Small heads of fresh Broccoli about 4 Cups of Florets
1/2 Cup Golden Raisins
1/2 Cup Roasted and Salted Sunflower Seeds
1 Large Shallot or Green Garden Onion Chopped
Optional: 1 cup shredded carrots
Dressing:
1/2 Cup Crushed Pineapple with juice
1/2 Cup Gluten Free Mayonnaise
2 Tablespoons Stevia or Sugar
In medium size mixing bowl, cut up broccoli florets to bite size pieces. Add raisins, sunflower seeds, and onion. In small bowl mix pineapple, mayo, and sugar. Whisk together until smooth and pour over broccoli mixture. Refrigerate until chilled, serve cold. Enjoy!
Gluten Free Squash Fritters
Gluten Free Squash Fritters
2 1/2 Cups Shredded Squash (zucchini, yellow, or any squash you prefer)
1/2 Teaspoon Salt
2 Eggs beaten
1/4 Cup Water (or milk)
!/2 Cup Chopped Onion (optional)
1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)
1/2 Cup GF Oil ( or enough oil to pan fry)
In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated. Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown. Remove from pan and drain on paper towels. Serve while warm and crispy!
Variations: Add chopped jalapenos’ or minced garlic.
Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.
Herb Roasted Cauliflower
Herb Roasted Cauliflower
2 Medium size heads of Cauliflower
1/4 Cup Olive Oil
1 Tablespoon Chopped Fresh Parsley Leaves
1 Tablespoon Chopped Fresh Thyme Leaves
2 Teaspoons Chopped Rosemary
3 Large Cloves minced Garlic
1 Teaspoon Salt
1 Cup Parmesan Cheese
1/2 Cup Cooked Crumbled Bacon
Preheat oven to 400*
Wash Cauliflower and break off florets, place them single layer in a large baking dish. ( do not stack them) Drizzle oil over the top then Sprinkle herbs, garlic, and salt evenly over cauliflower. Place in oven and bake uncovered for 35 minutes or until fork tender. Top with cheese and bake another 5 minutes. When done remove from oven and top with bacon. Serve warm. Enjoy!
Fresh Southwest Salad
Fresh Southwest Salad
2 Cups Fresh Garden Leaf Lettuce ( I used a garden mix of baby leaf lettuce, lacey leaf, and baby romaine lettuce)
1/2 Cup canned Black Beans ( rinsed and drained)
1/2 Cup canned Sweet Corn (Drained)
Gluten Free Corn Chips
Gluten Free Salsa
Optional 1/2 Cup chopped Tomatoes
Optional 1/2 Cup chopped Ham
In large salad bowl, add washed and rinsed lettuce, pulling apart and tearing leaves into bite size pieces. Add rinsed and drained black beans and corn. If you want you can add the tomatoes and ham. Top with GF corn chips and drizzle with salsa. Enjoy!!
Oven Roasted Worcestershire Garlic Squash
Oven Roasted Worcestershire Garlic Squash
2-3 Small Zucchini Squash (washed peeled and seeded)
3/4 Cup of Gluten Free Worcestershire Sauce (I use Lea & Perrins)
1 Teaspoon additive free Season Salt
1 Teaspoon Pure Garlic Powder
Preheat oven to 375*
Slice peeled squash into 1/2 inch strips. Place in a single layer into a 9×13 inch baking pan. Drizzle Worcestershire sauce over squash. Then evenly sprinkle salt and garlic powder over squash. Bake uncovered for 25-30 minutes or until squash is tender when pierced with fork. Serve warm.
Variations: instead of worestershire sauce use GF Teriyaki sauce, or GF Balsamic vinegar. Or use fresh chopped or minced garlic.
You can also roast this on the grill. It’s really good with the smoke flavor baked in!
Basil Pesto (of course it’s Gluten Free)
I have so much Basil this year, I’ve been looking for any kind of recipe to use my Basil.
Basil Pesto
2 Cups Freshly Cut Basil Leaves ( washed, drained and packed into measuring cup)
1/2 Cup Hemp Seeds ( If you use seeds that are salted, omit the seasoning salt)
3 Large Cloves of Garlic
1 1/2 Cups Freshly grated Parmesan Cheese
1 Teaspoon additive free Seasoning Salt
1/4 Cup Olive Oil
Optional ( 1 jalapeño pepper)
Place all ingredients into food processor and blend until completely puréed . You may need to stop and push down the sides to get it all blended.
Serve with GF Fettuccini pasta or just eat with GF crackers. Enjoy!
Bacon Tomatoes and Okra
Bacon Tomatoes and Okra
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.
Gluten Free Stuffed Tomatoes
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!
Gluten Free Tomato Pasta Salad
Gluten Free Tomato Pasta Salad
1 Teaspoon Salt
1 Tablespoon Olive Oil
5 Quarts Water
1 – 16 oz. Bag GF Pasta ( I used Sams Mill elbow macaroni, Wal-Mart Brand)
2 Large Tomatoes ( cored and chopped)
1/3 Cup Fresh Parsley leaves (chopped) (if you use dried, cut the amount in half)
3/4 Cup Freshly grated parmesan Cheese (reserve, ¼ cup for topping)
Add water and salt to large pot and bring to rolling boil. Then add olive oil and pasta. Set timer for 7 minutes. During that time pasta will come to rolling boil. When time is up remove and drain in strainer. Rinse with cold water, and place pasta in large mixing bowl. Let cool and add tomatoes, parsley and ½ cup of cheese. Mix Dressing below, and pour over salad, lightly stirring in dressing . Top with remaining cheese, cover and refrigerate until ready to serve.
Dressing:
Juice of 1 lemon ( about ¼ Cup)
1/3 Cup GF Oil ( I used Light Olive Oil)
1/2 Tablespoon Fresh Oregano (chopped)
1 Tablespoon Fresh Sweet Basil(chopped) (if you use dried, then use half the amount)
1 Teaspoon Salt
2 Teaspoons additive free Garlic Powder
In small bowl whisk all ingredients together and pour over salad.
Please Note: Some GF pastas do not hold up overnight. If you’re not sure then make salad just before you are ready to serve. I also do not cook Sam Mills pasta as long as the package directions state. I reduce the time by 1 minute.
Salad Variations: Add in cooked and chopped bacon, or chopped ham.
Also you may add in chopped broccoli, lettuce, or onions, but if you do you will have to double the dressing recipe.
Roasted Green Tomato Salsa
Roasted Green Tomato Salsa
4 Large green tomatoes
3-4 Large Jalapeños ( 4-5 inches long)
5-6 Large Whole Cloves of Garlic
2-3 Green Onions
1 Teaspoon Salt
Preheat grill to 375* – 400*F.
Wash all vegetables, clean and peel outer skin off of garlic and onions. Core and cut tomatoes into quarters. Cut stems off of jalapenos. Place all vegetables in large foil pan, arrange so there is only one layer. Make sure to place the tomatoes with skin side down. Sprinkle with salt over all vegetables and place pan over center burners. Lower the flame on the center burners and close lid of grill. Check occasionally to make sure vegetables are not burning, you only want to roast them. The green onions will cook faster than the other veggies, when the green ends turn dark brown take them off the grill. Cook rest of the vegetables for 30 to 40 minutes or until vegetables are soft and turning brown. They are cooked when you can pierce through with a fork. Let cool for about 10 minutes, then add all vegetables, including onions to your blender and blend to desired thickness. I like mine a little chunky. You may like yours pureed, taste and add more salt if desired. Serve as a dip or as toppings for tacos or tostadas.
Note: I like to go a little heavy on the garlic, if you don’t care for a strong garlic taste, then don’t roast as many cloves as I do.
If you plan to can or preserve your salsa, before you add to jars, you will have to boil blended vegetables, and follow canning directions, according to Ball or Kerr canning books.
Gluten Free Fresh Veggie Pizza
Gluten Free Veggie Pizza
Pizza Crust:
2 Cups Gluten Free Bisquick Mix
2 Eggs
2/3 Cup Milk
2/3 Cup GF Oil
Preheat oven to 325*F.
In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.
Filling:
2 – 8oz. packages additive free cream cheese ( I use Philadelphia)
1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)
1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)
1 Large head of Broccoli chopped (just florets do not use large stalks)
1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces
1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also
1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half
In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )
Jan 1, 2015
Black-eyed Pea Salsa Salad
Left over black-eyed peas? Try this salad!
Black-eyed Pea Salsa Salad
1/3 Cup juice from cooked Black-eyed peas
3 large Cloves crushed garlic
1 ½ Cups Diced Red Onion ( about half of a medium size onion)
1 ½ Cups Frozen cut Corn
3 ½ Cups Cooked and Drained Black-eyed Peas
1 Large Chopped Bell Pepper
1 Cubed Medium Tomato
1 ½ Cups gluten free Salsa ( mild or hot, your preference )
1 Cup freshly Grated additive free sharp cheddar Cheese
In medium skillet sauté onion and garlic in juice of black-eyed peas on medium high heat, for about 3- 4 minutes or until onions start to turn translucent. Add corn and cook another 3- 4 minutes, stirring being careful not to burn, juice will evaporate. Turn off heat from under skillet and prepare other vegetables. In large bowl add drained black-eyed peas, chopped bell pepper, tomato, and salsa. When onions, garlic and corn are cool add to black-eyed pea mixture. Top with grated cheese and refrigerate or serve.
DEC. 17
Gluten Free Southwest Ranch Salad
on December 17, 2014
Southwest Ranch Salad
4 Cups chopped baby Kale
2 Cups frozen cut Corn
1 Avocado peeled, seeded and cubed
1- 16 oz. can Bush’s Gluten Free Dark Red Kidney Beans (Drained)
10 -12 Small Red Cherry Tomatoes cut in half
Optional 1 Diced Jalapeno
1 Cup crushed Gluten Free Corn Chips
Assemble all vegetables in large serving bowl and top with corn chips. Mix dressing using recipe below and pour over salad just before serving.
Dressing:
1/3 Cup Gluten Free Mild Salsa
1 Cup Ranch Dressing (see recipe below using the yogurt to make it thicker)
Add salsa and ranch dressing to small mixing bowl whisk together,and pour over salad just before serving.
Gluten Free Ranch Seasoning Mix
2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)
2 Tablespoons Additive Free Dried Parsley Leaves
2 Teaspoons Additive Free Dried Dill Weed
1 Tablespoon Salt
½ Teaspoon Pure Black Pepper
4 Teaspoons Additive Free Onion Powder
1 Teaspoon Additive Free Garlic Powder
Process in food processor until dill and parsley are completely ground fine. Store in a labeled container, in the refrigerator or freezer.
GF Ranch Salad Dressing
4 Teaspoons Dry Ranch Seasoning Mix (See Recipe above)
1 1/3 Cups Pure Butter Milk ( to make dressing thicker use half butter milk and half plain GF Greek yogurt )
1 Teaspoon White Vinegar
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon GF Lea and Perrins Worcestershire Sauce
½ Teaspoon Kikkomans GF Soy Sauce
Place all ingredients in pint canning jar and whisk together. Put lid on jar and store in refrigerator.
Dec 11
on December 11, 2014
Ham and Broccoli Salad
2 Heads Broccoli, chopped (about 6 cups)
1 Cup Chopped Ham (Farmland has Gluten Free ham )
1/2 Cup Pineapple Chunks
1/2 Cup Gluten Free Mayonnaise ( I use Hellmann’s)
1/2 Cup Plain Additive Free Greek Yogurt
1/2 cup sugar or Stevia Sweetener (I use ¼ cup sugar and 1/4 cup Stevia)
2/3 Cup Additive Free freshly shredded Cheddar Cheese
In mixing bowl combine broccoli, ham and pineapple. In small bowl whisk together mayo, yogurt, and sugar. Pour over broccoli mixture, blending well. Top with cheese and serve. I like to add a few Gluten Free Croutons. This is a favorite at pot luck diners.
Gluten Free Ranch Dressing
on November 21, 2014
https://jansglutenfree.com/2014/11/21/gluten-free-ranch-dressing/
This is a two step recipe with a few more ingredients than I usually use, but it is well worth it, if you like Ranch Dressing. Be aware it is thinner than the bottled commercial dressing, but the flavor makes up for it!
Gluten Free Ranch Seasoning Mix
2/3 Cup GF Dry Buttermilk (Saco Cultured Dry Buttermilk)
2 Tablespoons Additive Free Dried Parsley Leaves
2 Teaspoons Additive Free Dried Dill Weed
1 Tablespoon Salt
½ Teaspoon Pure Black Pepper
4 Teaspoons Additive Free Onion Powder
1 Teaspoon Additive Free Garlic Powder
Process in food processor until dill and parsley are completely ground fine. Store in a labeled container, in the refrigerator or freezer.
GF Ranch Salad Dressing
4 Teaspoons Dry Ranch Seasoning Mix (See Recipe above)
1 1/3 Cups Pure Butter Milk ( to make dressing thicker use half butter milk and half plain GF Greek yogurt )
1 Teaspoon White Vinegar
2 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon GF Lea and Perrins Worcestershire Sauce
½ Teaspoon Kikkomans GF Soy Sauce
Place all ingredients in pint canning jar and whisk together. Put lid on jar and store in refrigerator.
Nov. 20
Gluten Free Salad Dressings
This week I’m working on my Gluten Free Salad Dressings. If I get them ready a few days early it helps the flavor. Plus I don’t have to worry about mixing them up on Thanksgiving. The dressings will be ready and no last minute decision to use a bottled dressing that will make us sick. Today Catalina, and tomorrow ,maybe Ranch Dressing.
This recipe only makes a pint, but I will have to double it for the Holidays.
Jan’s GF Catalina Dressing
This dressing just literally bursts with FLAVOR!
½ Cup White Vinegar
3/8 Cup GF Thick Tomato Sauce
1 Cup Canola Oil
½ Cup White Granulated Sugar
2 Teaspoons Salt
1 Teaspoon Additive Free Paprika
½ Teaspoon Original Williams Chili Seasoning
1 Teaspoon Additive Celery Flakes
½ Teaspoon Additive Free Dry Mustard
1 ½ Tablespoons Additive Free Onion Powder
I like to use my smoothie maker or juicer attachment on my blender to make this, it grinds up the spices really fine. Or you can use the blender. Pour all liquid ingredients in first, then add dry ingredients and blend until all dissolved. Pour into pint jar, or air tight container, put lid on, and store in refrigerator. Shake before each use. Enjoy!
Nov. 24
1 Large Butternut Squash ( about 8-9 inches long)
2 Tablespoons G F Canola Oil
3 Tablespoons Butter
1 ½ Teaspoons Additive Free Seasoning Salt
½ Cup Pure Organic Agave Nectar ( I use the dark or amber color)
Peel butternut squash, slice open and scoop out seeds. Wash and slice into 1/4 to 3/8 inch thick slices about 2- 3 inches long. Pour oil into large skillet, on high heat. When oil is hot pour squash into skillet, one layer thick. Braise squash just until golden brown on both sides. About 2 minutes per side. Remove from skillet and drain onto paper towels. (Do ahead tip: I will do this a few days ahead of time and just store the squash in the fridge, in a sealed container, until I’m ready to bake and serve it.)
Preheat oven to 375* F.
Grease the bottom of a 9×13 baking dish with 1 tablespoon of butter. Lay squash evenly in baking pan and sprinkle with seasoning salt. Dot with rest of butter, and bake for 15 minutes to let salt and butter bake into squash. Remove from oven and drizzle agave nectar over squash and bake another 10 – 15 minutes or until squash is tender when pierced with a fork. Remove from oven and serve.
You can add 1 or 2 Tablespoons of brown sugar if you prefer. I don’t because I like the subtle taste of the squash and agave. It is just to your taste, if you or your family like it sweeter, then add the brown sugar.
Variation: To server for an everyday meal, pour enough oil into the skillet to fry squash until crisp, like french fries. Drain to paper towels. Salt and use agave nectar as a dip. You can also do this with sweet potatoes, for sweet potato fries.
3-4 Medium Size Green Tomatoes
1 ½ Cups Betty Crocker GF Rice Flour Blend
1 Teaspoon Gluten Free Baking Powder
1 Teaspoon Salt
1 ½ Tablespoons Sugar
Enough oil enough oil in skillet to pan fry tomatoes.
Whisk together flour and other dry ingredients. Wash, core and slice green tomatoes, about ¼ inch thick. Dip each tomato slice in coating mix, coating each slice on both sides. Be sure oil is hot when you place coated slices in the pan. Fry each side until golden brown. (About 2 – 2 ½ minutes per side) Drain on paper towels and serve.
Jan's Gluten Free 