Gluten Free Main Dishes

No Crust Garden Quiche

Garden Quiche

No Crust Garden Quiche

8 Eggs

1/2 Cup Milk

1/2 Cup Gluten Free all-purpose flour

1 medium yellow Squash, peeled seeded and chopped (about 2 cups)

1 Bell Pepper, seeded and chopped

1-2 Jalapenos’ seeded and finely chopped

1 medium Tomato, chopped

1 medium Sweet Onion, chopped

4-5 Minced Cloves of Garlic

1 Teaspoon Salt

2 cups Grated Cheddar Cheese

6-8 Slices Cooked Bacon, crumbled

Preheat oven to 350*F

In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!

Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.

Beef with Sour Cream Herb Sauce

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.

Crunchy Onion and Herb Parmesan Chicken

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Crunchy Onion and Herb Parmesan Chicken

( Remember if you use dried herbs then cut the amount in half)

4 Large Chicken Breasts

1/2  Teaspoon Salt

4 Teaspoons Chopped Fresh Oregano

4 Teaspoons Chopped Fresh Basil

2 Large Cloves Minced Garlic

2 Teaspoons Chopped Fresh Thyme

1-6oz. Can Gluten Free French Fried Onions (broken or crunched into smaller pieces)

3 Cups Freshly Grated Parmesan Cheese

Preheat oven to 400*

Grease a 9×13 inch glass baking pan and add chicken breasts. Slice each chicken breast diagonally with about 4 cuts each, half way through meat. Sprinkle with salt and herbs, getting down into each cut.  Place pan into oven and bake for 20 minutes. Then add fried onions, packing onions down into the cuts, then top with cheese. Bake another 20 – 25 minutes, or until chicken is cooked through. Remove from oven, let cool slightly and serve. Enjoy!

Upside Down Pizza Casserole

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Upside Down Pizza Casserole

1 pound Lean Ground Beef

1 Teaspoon Dry Basil Leaves

1/2  Teaspoon Dry Oregano leaves

1/2 Teaspoon Garlic Powder

1- 24oz. Jar of your Favorite Gluten Free Pizza Sauce ( I used Rinaldi)

1- 6oz. wedge of Parmesan Cheese Freshly grated (reserve ¼ Cup for Crust)

Crust:

2/3 Cup Gluten Free Bisquick Baking Mix

2 Teaspoons White Granulated Sugar

1/3 Cup Buttermilk

1 Large Egg Beaten

1/4 Cup grated Parmesan Cheese

In medium bowl add all ingredients for crust,( except cheese) and whisk together until smooth. Fold in Cheese and let set until you are ready to spread over beef mixture.

Preheat oven to 400*

In 10 inch cast iron skillet, brown ground beef adding spices just before beef is fully cooked. ( it should only take about 10 minutes to brown beef on medium high heat). Remove from heat and add pizza sauce, spreading over meat. Do not stir into beef. Then sprinkle grated cheese over sauce, then top all of this with crust batter, spreading to outer edges. Place skillet in oven and bake for 20 -25 minutes or until crust is baked through and browned on top. Remove from oven and serve warm! 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!

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

January 11, 2016 by Janet Monk

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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 more 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.

Cajun Squash Sauce

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1 Tablespoon minced Garlic

2 Teaspoons additive free Paprika

1 Teaspoon Cayenne Pepper

1/2 Teaspoon Fresh chopped Oregano Leaves

3 Cups puréed Yellow Squash

1 – 14.5 oz. can 100% Chicken Broth

1 Teaspoon Salt ( If you are watching your salt intake just use less salt )

In food processor add all ingredients except broth and salt. Blend until smooth.     ( the oregano leaves will not completely blend, but that’s fine.) Add broth and salt, blend again. (if you are going to freeze sauce, do not add salt) Pour sauce into medium sauce pan and heat to boiling. Or pour over chicken, pork or beef to bake. I like to pour it over left over grilled chicken.

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.

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.

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!

Gluten Free Sweet and Spicy Mop Sauce

on May 26, 2015

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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!

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 Garlic Chicken with Honey Garlic Sauce

on April 29, 2015

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Gluten Free Garlic Chicken with Honey Garlic Sauce

3 Eggs

4 additive free boneless skinless Chicken Breasts

2 Cups finely crushed GF Corn Chex Cereal (you can use rice Chex if you prefer)

1/2 Teaspoon additive free, msg free Seasoning Salt

1 Teaspoon additive free Garlic Powder

1 Teaspoon additive free ground Paprika

Preheat oven to 375*F.

Wash and cut up chicken into 1-2 inch cubes. In a large mixing bowl beat whole eggs , add chicken pieces and fold into the eggs coating them well. In zip lock bag mix crushed chex, seasoning salt, garlic powder, and paprika, whisk together well in bag. Lift each cube of chicken out of eggs, letting it drain some of the excess egg off back into the bowl as you lift. Then place chicken into cereal mixture, coating several pieces at a time. Place all of the coated chicken onto a large greased cookie sheet ( I use a stone ware cookie sheet, because it browns so much better than metal.) Bake for 25 – 30 minutes or until crisp. (You can flip the pieces over half way through cooking time if you want, but it is not necessary)  I like to cut into the largest piece of chicken just to make sure it is done.

Honey Garlic Sauce

1 Tablespoon GF Oil

4 Tablespoons minced Garlic ( if you use the already minced garlic in the jar, make sure it is GF)

1/2 Cup Pure Honey

1/2 Cup GF Soy Sauce ( I used  Kikkoman’s GF)

In medium sauce pan add oil , and minced garlic. On medium heat toast garlic stirring until lightly brown. Turn heat up to medium high and add honey and soy sauce, stirring continually. Let it come to a boil and cook for 1 to 2 minutes, while you are still stirring. Turn off heat and let it set until chicken is done. It will thicken as it cools. When chicken is done, place chicken on a platter or in a large bowl and drizzle sauce over chicken and serve!

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!

Baked Gluten Free Pork Taquitos

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Baked Gluten Free Pork Taquitos

6 ½ inch White Corn Gluten Free soft Tortilla Shells

Cooked Pork Roast, shredded or chopped ( I used left over pork roast)

Chopped Onions

Freshly grated Cheddar Cheese( 1 – 2 cups depending on how many Taquitos you make)

Gluten Free Salsa

Jalapeno, finely chopped ( optional)

Fresh Lettuce, chopped (for topping)

Fresh chopped tomatoes (for topping)

GF Oil ( enough to grease pan and brush tortilla shells, about 3 tablespoons)

Preheat oven to 350*F.

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Lay soft tortilla shells on flat surface and fill with about 2 Tablespoons of pork per taquito. Layer onions, cheese, jalapeno, and salsa, about 1 -1/2 tablespoon each, on top of pork and roll tortilla shell. Lay each filled shell into a greased baking pan, with seam side down, so they don’t unroll. Continue to fill and roll tortillas until pan is full. Brush tops of rolled shells generously with GF oil and bake uncovered for 20 – 25 minutes, or until shells start to lightly brown and turn crisp. Remove from oven and top with cheese, lettuce, or any toppings you desire. We like to also add chopped tomatoes and more salsa.

Please note: You need to work quickly with the GF tortillas, they tend to dry out fast.

Gluten Free Steak Marinade

on April 27, 2015

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Gluten Free Steak Marinade

With my fresh garlic in the garden coming on, I’m trying to use up all of my garlic from last year. So be ready for some garlic recipes.

1 Cup White GF Vinegar

1 Cup GF Canola Oil

2 Teaspoons dried crushed Oregano leaves (additive free)

2 Teaspoons dried Basil Leaves (additive free)

2 Heaping Tablespoons of minced Garlic (I realize a lot of you can’t grow your own garlic so I measured it.)

In a medium size mixing bowl mix all ingredients. Lay 3-4 thawed steaks in large flat pan, only one layer of steaks, do not stack them on top of the other. Pour marinade over steak, cover with plastic wrap and refrigerate for 3-4 hours or overnight.  When ready to grill leave marinade on steaks, don’t wash it off.  Place steaks on grill and ladle more marinade over steaks, salt and pepper to taste. This marinade will make steaks so TENDER ! Enjoy!

Gluten Free Pizza

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Pizza Dough

2  1/4 Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix

¼  Teaspoon Salt

¼ Teaspoon Baking Soda

1 Teaspoon Gluten Free Baking Powder

¼ Cup White Granulated Sugar

1 ½ Teaspoons Dry Active Yeast

1/2 Cup Pure Butter Milk

1 ½ Teaspoons Dry Active Yeast

2/3  Cup Pure Egg Whites

1/8 Cup Oil

In mixing bowl or food processor, whisk all dry ingredients together, including yeast. Then add all liquid ingredients. Mix or blend until dough is smooth and there are no more lumps. Place dough in bag or bowl with a sealable lid and refrigerate for at least 30 minutes. You can leave dough in refrigerator overnight. When you are ready to bake remove from refrigerator and dust with GF flour.  Place on greased pizza pan,( or parchment paper for personal pan size in a small cast iron skillet) and roll out to desired thickness. This should make 1 large thin crust pizza, or 2 small personal pan pizzas.. (Or several pizza pockets.) Cover dough with desired toppings.  and bake at 375* for 25 – 30 minutes, or until crust is browned to desired crispness.

For these two pizzas use cooked and drained GF sausage. GF pizza sauce and freshly grated GF mozzarella and pepper cheese. The other is GF ham or Canadian bacon, GF pizza sauce and mozzarella cheese. I layer cheese, meat, and sauce, then repeat again for 2 layers and bake. You can add Gf parmesan after you remove from oven. Enjoy!

Easy Gluten Free Chicken Bacon Jalapeno Casserole

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Easy Gluten Free Chicken Bacon Jalapeno Casserole

(There are so many versions of this recipe, but this is my EASY version)

2 Cups uncooked Spiral GF Rotini ( I used Ronzoni)

2 Cups Grilled and chopped Chicken

8 -10 slices cooked and chopped GF Bacon

2 Finely Chopped Jalapenos ( add more if you want it hotter)

1 Clove minced Garlic

1/2 Teaspoon Salt

3 Cups Freshly shredded Additive Free Cheddar Cheese ( reserve 1 cup for topping)

1 – 18oz. Can GF Creamy Mushroom Soup ( I used Progresso )

Preheat oven to 375*F.

Boil the rotini according to package directions, except cut the cooking time by 2 minutes. Mine says boil for 8 minutes, instead I boil for 6 minutes and drain. In large mixing bowl, mix cooked pasta, grilled chicken, chopped bacon, chopped jalapenos, minced garlic, salt, 2 cups of cheese and mushroom soup. Fold all ingredients together, pour into a 9×13 baking dish and bake for 20 minutes, top with remaining cheese and bake another 5 minutes, and serve.

For this casserole I like to plan ahead when grilling and making breakfast, I just make a little extra bacon, chop it and put it in the fridge. When grilling burgers I just put a few chicken breasts to the side on the grill. When done chop or shred the chicken pop them in the fridge and save them for later.

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!

Gluten Free Lasagna Soup

on March 9, 2015

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Gluten Free Lasagna Soup

1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)

5- 6 Large Cloves of Garlic minced

1 Pound Lean Ground Beef

2- 14 oz. Cans of 100% Chicken Broth

4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)

1/2 Teaspoon salt

1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)

2 Teaspoons additive free Dry Oregano

2 Teaspoons additive free Dry Sweet Basil

1/4 Cup additive free Plain Greek Yogurt

½ Cup additive free Fresh Parmesan Cheese crumbled

In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. Cook, another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices. Cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve.

Feb 23

Gluten Free Chicken Peppers and Mushrooms

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 Chicken Peppers and Mushrooms

2 to 3 Boneless skinless Chicken Breasts (use 3 if they are small)

2 Large Cloves of Garlic ( minced)

1 Large Onion (sliced)

1 Red and 1 Green Bell Pepper (seeded and sliced into strips)

1 – 14.5oz. Can 100% Chicken Broth ( I used Swanson’s)

1 – 6 oz. jar of Sliced Mushrooms ( I use Green Giant, the only additive they have is citric acid)

1 Teaspoon Salt

1/4 Teaspoon additive free Paprika

Optional – 1 Cup additive free Mozzarella Cheese or Parmasean( shredded)

Wash and cut up chicken into 1- 2 inch chunks. Then add chicken, garlic, onion and peppers to crockpot. Pour broth and mushrooms (with the liquid) over chicken and vegetables. Season with salt and set crock pot on high for 4 hours or on low to cook for 6- 8 hours. If you choose to use the cheese, then the last 5- 10 minutes of cooking time add the cheese and let it melt over chicken and vegetables, and serve with rice or quinoa. I like a little fresh sliced avocado on the side!

Feb 12

Cayenne Paprika Chicken (Naturally Gluten Free)

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Cayenne Paprika Chicken

4 Large boneless skinless Chicken Breasts

1 Tablespoon minced garlic ( about 2-3 large cloves of garlic)

1 1/2 Teaspoon additive free ground Paprika

1 Teaspoon additive free ground Cayenne Pepper

1/2 Teaspoon Salt

In small bowl whisk together paprika, cayenne, and salt. Wash and slice chicken breast across the side of the chicken, to butterfly the meat. Then slice across each side of the butterflied meat diagonally about 1/8 inch into the meat several times. Just to score the meat so you can push the garlic and spices down into the meat while it cooks. I like to score each side.  Using your fingers push minced garlic into the cuts of meat, then rub the spices down into the meat on both sides. Gently place spiced chicken breasts onto oiled charcoal grates, (or into slightly greased skillet for stove top cooking). If you cook them on the grill, you can wrap the meat in greased foil packets for more moist meat, but spear the foil to make holes, so it will draw in the smoke flavor. Cook for about 20 -25 minutes at 325- 350 degrees, or until chicken is cooked through. If you cook on top of the stove, then cover for about 15 minutes. Remove lid and turn meat over, cook for another 5-7 minutes or until chicken is browned slightly and no longer pink when cut through. Serve warm.

If you want a little more kick, just double the amount of cayenne pepper!

Feb 9

Gluten Free Cheesy Beef and Macaroni Skillet

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 Cheesy Beef and Macaroni Skillet

1 pound ground beef

½ Teaspoon salt

1 Cup, Gluten Free Elbow Macaroni ( cook macaroni according to package directions, except for 1 minute. Remove & drain water slightly early so macaroni doesn’t get too soft when adding sauce. ) I used GF Penne pasta this time because I was out of elbow macaroni.

1 Cup freshly grated Gluten Free Cheddar cheese (reserve for topping)

Brown ground beef & salt, & drain. Add cooked & drained macaroni, stir and remove skillet from fire.   I Use the same pan to make the cheese sauce that I used to boil the macaroni.

Cheese Sauce

1 Cup Milk or water

½  Cup Black Coffee

½ Teaspoon salt

2 Teaspoons additive free paprika

1 Teaspoon additive free garlic powder

2 Heaping Tablespoons of Tom Sawyer Gluten Free flour

1 Cup freshly grated Gluten Free Cheddar cheese

On medium heat whisk coffee, water, spices & Gluten Free flour. When this starts to thicken add the cheese. When all ingredients are mixed well, remove from heat and pour over beef and macaroni.  Put skillet back on a medium heat, & stir until it starts to bubble, remove from heat, top with remaining cheese and serve. If you like it really creamy just double the sauce recipe!

Jan29

Pulled Pork Garlic Roast

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Pulled Pork Garlic Roast

4-5 Pound Additive Free Pork Roast or Tenderloin

1- 2 Cups Water (depending on the size of your slow cooker)

2 Tablespoons Minced Fresh Garlic ( I used 3 Large Cloves)

1 Teaspoon Additive Free Paprika

1 Teaspoon Salt

Wash pork roast and slice across meat about an inch into the roast all the way across, about ¾ of an inch apart. Then go the other direction making a cross hatch pattern, about the same distance apart. Place the roast into a slow cooker, making sure it is laying flat.  Then push the minced garlic down into the cuts, pulling the meat apart, to make sure the garlic gets down into the roast. Pour water around the roast, making sure the slow cooker only has about ½ inch of water in the bottom. ( Do not pour water over roast.) Sprinkle paprika and salt evenly over roast. Cover and set slow cooker on low for 6 – 8 hours, or until pork is falling apart and can be shredded easily. Serve warm with your favorite Gluten Free Buns and G F Barbeque sauce. I made my own GF buns and the barbeque sauce pictured is Sweet Baby Rays, which is Gluten Free.

Jan 19

Gluten Free Chicken and Dumplings

on January 19, 2015

IMG_1652I had to take a break from the Game Day food. Randy and some others were wanting “chicken and dumplins’ please”!

Gluten Free Chicken and Dumplings

Dumpling Dough

1 ½ Cups Tom Sawyer GF/Betty Crocker GF Rice flour blend

½ Teaspoon Salt

¼ Teaspoon Baking Soda

1 Teaspoon Double Action GF Baking Powder

1 Cup Egg Whites, or 5 very Large Eggs

Chicken and Broth

2 Containers Frozen Cream of chicken soup (see recipe in Main dishes)

3 Cup water

½ Stick of Salted Butter

2- 14.5 oz. Cans Additive free Chicken Broth (I use Swanson 100% chicken Broth)

1 Tablespoon Argo Gluten Free Corn Starch

In medium mixing bowl whisk together flour, salt, baking soda, and baking powder. In mixer or food processor, mix together dry ingredients and eggs. Beat dough just long enough so there are no lumps. Refrigerate for 15 to 20 minutes.

While dough is chilling, add water and frozen containers of cream of chicken soup to a large stock pot and heat on medium high heat until soup is thawed.  Stirring occasionally, add butter to let it melt.  Open cans of chicken broth and whisk corn starch and broth together before adding to pot, making sure all of the corn starch is dissolved. Cover pot and turn heat to low, letting pot simmer while preparing dough. Don’t forget to stir it.

Remove dough from fridge. Place dough on GF floured covered surface, cover dough with additional flour, and roll out to about ¼ inch thick.  Cut dough into about ½ by 1 inch dumpling strips. I know they look small, but they will rise and fluff up when added to pot.

Turn heat up on pot and let it come to a full boil, still stirring. When chicken and liquid are at a rolling boil, add dumplings strips to pot. Gently fold over liquid and dumplings until they have expanded and risen in size. That will only take about 2-3 minutes. Turn heat to low, cover and let chicken and dumplings simmer. Continuing to stir gently, about every 5 – 10 minutes. Chicken and dumplings should be completely done in 30 – 40 minutes. Serve warm.

I like to top my dumplings with freshly grated parmesan cheese. My husband likes to cover his bowl of dumplings with black pepper.

Note: You may add more cooked and shredded chicken if you wish, but I would not add more than one chicken breast, it will also absorb some of the liquid, and take away from the dumplings.

Jan.10

Jan’s Gluten Free Taco Soup

on January 10, 2015

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Jan’s Gluten Free Taco Soup

I know you would think that this recipe would be naturally Gluten Free, and it should be. But as I have discussed before, food companies add so many additives to our foods that contain gluten, you have to read the labels carefully! That is the reason I name most of the brands I use, but please still read the labels, as companies do change ingredients from time to time.

Taco Soup

1 Pound Pure Ground Beef

1 Cup diced onion (about 1 small onion)

1- 1.25 oz. Package McCormick Gluten Free Taco Seasoning

2 Cups Gluten Free Salsa, Mild, Medium, or Hot your preference ( I make my own salsa, so I haven’t bought any in a while)

1 – 14oz. can of Bush’s Kidney Beans, with liquid

1 – 11 oz. can of Green Giant Mexicorn, with liquid

2  Cups water

In medium skillet, or large pot add diced onion, and ground beef. ( you can make this in a large stew pot or slow cooker.) On medium heat brown ground beef and onion, stirring and chopping up ground beef into small pieces. When beef is starting to turn brown add taco seasoning, and continue to stir until beef is browned.  Turn heat to low, and start filling pot or slow cooker with salsa, beans, corn, and water. If you use the slow cooker method, be sure to turn heat off of skillet so beef does not over brown, until you add it to the beans, corn and other liquids. If you cook this on top of the stove turn up heat and stir occasionally. Heat to boiling and serve while warm. In the slow cooker set on low for 6 – 8 hours. Serve with GF corn chips, tortillas, or G F corn bread, and top with your favorite cheese. I like to crumble the GF queso cheese on top of mine.

Jan. 7

Gluten Free Ginger Garlic Pork

on January 7, 2015

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Ginger Garlic Pork

¼ Cup GF Oil ( I used canola)

¼ Cup peeled and minced or chopped Ginger

¼ Cup minced garlic

1 ½ Cups cooked chopped and shredded Pork ( I used left over pork roast)

1 Container frozen Gluten Free Cream Chicken Soup ( See recipe in Main Dishes under Nov. 8, Gluten Free slow cooker cream of chicken soup)

¾ Cup grated Carrots

2 Cups frozen Broccoli

1- 6 oz. jar additive free sliced Mushrooms ( I used Green Giant)

1 Tablespoon Gluten Free Soy Sauce ( Kikkoman’s)

In large skillet, add ginger and garlic to heated oil. Stir letting spices cook until ginger starts to brown, about 1 to 1 ½ minutes on medium high heat. Turn heat down slightly to medium, adding carrots, pork and cream of chicken soup, continuing to stir. When cream of chicken soup is thawed and liquid, and carrots are tender.  Add broccoli, mushrooms with juice, and soy sauce. Let all ingredients start to bubble. When all ingredients are heated through it is done. Serve warm over rice. I like brown rice for this recipe.

Jan.3,2015

Gluten Free Steak Marinara

IMG_1626

Steak Marinara

4 – 6 Tenderized boneless Beef Steaks (after the steaks are tenderized they are about 3/8 inch thick and 4 to 5 inches around)

1 Cup Gluten Free Rice Flour ( any kind you prefer)

1 Heaping Tablespoon Additive Free Dried Basil

1 Heaping Tablespoon Additive Free Dried Oregano

1 Tablespoon Additive Free Garlic Powder

1 Teaspoon Salt

1 Cup Gluten Free Oil

2 Cups Gluten Free Marinara Sauce

1 – 8 oz. package Additive Free Mozzarella Cheese sliced

Optional- ½ Cup freshly grated Parmesan Cheese after serving

Preheat oven to 350*F. and pour oil into large skillet on high heat.

Whisk together flour and all of the spices. Wash steaks and dredge in the flour, spice mixture. I like to press the steaks down into the flour, coating them as completely as possible.  When all steaks are coated and oil is sizzling hot, place all of the coated steaks into hot oil and fry on high heat for 2 – 3 minutes on each side or until browned and starting to get crispy. Remove steaks from skillet and place in large greased baking pan, do not stack the steaks on top of the other. ( I like to line my pan with foil that has been greased, just to save on clean up).  Pour marinara sauce between each steak, avoid pouring sauce on top of steaks. Place in oven and bake for 20 to 25 minutes, until steaks are completely cooked and marinara sauce is bubbling. Place mozzarella slices on top of steaks completely covering each steak. Bake another 5 minutes until cheese is melted. Remove from oven and serve. After plating you can add the grated parmesan if you prefer.

Dec26

A Simple One Skillet Meal

IMG_1542

Gluten Free Taco Skillet

1 pound lean Ground Beef

½ Cup Gluten Free Salsa

1 Tablespoon McCormick’s Gluten Free Taco Seasoning

Taco Crust

¾ Cup Gluten Free Bisquick mix (Betty Crocker)

¼ Cup Gluten Free Corn Meal

1 Egg

1 Cup water

2 Tablespoons Softened Butter

½ Cup Additive Free grated Cheddar Cheese

Crumble and brown ground beef in a 10 inch cast iron skillet. Add salsa and taco seasoning, letting it cook on medium heat for about 10 minutes or until all meat is cooked and no longer pink. Remove from heat until batter for crust is mixed.

Preheat oven to 375*F.

In medium size mixing bowl, whisk together Bisquick and corn meal. Beat egg and water together and pour in flour mixture, adding softened butter and mix well. Fold in cheese and pour batter over beef mixture using the same skillet. Smoothing out batter evenly over beef. Place skillet in oven and bake for 20- 25 minutes or until crust is golden brown.  Remove and serve warm. Enjoy!

Dec. 15

Gluten Free Pan Fried Fish

IMG_1546This is the easiest recipe, to prepare. We like the lite coating without soaking the fish in milk and egg. This is crappie, and the mild flavor of the fish is much better with a lite coating,  but this recipe also works well with sand bass too. My husband cuts the red streak out of the sand bass, while he is filleting the fish, and it does help the flavor a lot. The red streak gives the fish a strong muddy taste. If you don’t have access to wild freshly caught fish, any mild flavored fish will work with this recipe. (But remember if it has a red streak in the meat cut it out before coating and frying)

Pan Fried Fish

15 -18 Fish Fillets (about 3 – 4 inches long)

1 Cup Gluten Free Corn Meal/Gluten Free Corn Flour Mix (See Flour Mixes)

½ Teaspoon Pure GF Garlic Powder

1  Teaspoon Additive Free Seasoning Salt

Enough Gluten Free oil to cover bottom of skillet to about ½ inch. ( I use Gluten Free Canola)

Mix corn meal and seasonings in mixing bowl or bag with a whisk. Wash fillets, and drain so they are not too wet when you put them into coating mix.  Place each fillet in coating and cover completely on both sides, I usually coat them twice.  Heat oil on high. Make sure fish sizzles when placing each fillet in hot oil. Depending on how thick fillets are, it should only take 3 -3 ½ minutes per side, or until golden brown and crispy! Remove and drain on paper towels.  Salt to taste while still hot, and serve.

Dec 7

Gluten Free Chicken Fried Venison

on December 7, 2014

IMG_1475

Gluten Free Chicken Fried Steak (This is Venison)

2-3 Medium (6 – 8 inch) tenderized Beef or Venison round steaks

1 Cup Milk (you can also use water or almond milk)

1 Egg

1 Cup GF Tom Sawyer Flour, or GF Betty Crocker Rice Flour, Or Bob’s Red Mill GF

¼ Teaspoon Baking Soda

1 Teaspoon Seasoning Salt

½ Teaspoon Baking Powder

¼ Teaspoon Pure Black pepper

½ Teaspoon Pure Garlic Powder

About ½ – ¾ Cup Gluten Free Oil (depending on the size of your frying pan)

Whisk egg and milk. Wash and cut steak diagonally into 1 inch thick strips. Unless it is venison, then usually leave them round since the steaks are smaller.  Place steak strips into milk and egg. Pour oil into skillet or frying pan ( there should be about ½ inch of oil in bottom of pan) on medium high heat. Whisk together Flour and spices in mixing bowl, either leave it in the mixing bowl or pour into a large zip lock bag. Remove each strip from milk and egg and place in flour mixture to coat strips.   After steak is coated place in hot oil, to pan fry until golden brown on each side and no longer pink in the center. ( about 3- 4 minutes on each side, depending on how hot oil is). I like to slice thru the center of the first steak strip I remove from pan to make sure it is cooked thru. Serve while warm. This is a favorite at our house.

Dec.3

Gluten Free Chicken and Fruit Salad

on December 3, 2014

IMG_1533

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 Helmans 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!

Dec1

Pork Chicken Quinoa

on December 1, 2014

IMG_1524

Gluten Free (Crock Pot) Pork Chicken Quinoa

2 pork chops, washed and cut into cubes (you can add the bones if you wish, I cut off the fat though)

1 container frozen Cream of Chicken Soup ( see recipe in main dishes)I put this in the microwave for about 30 -35 seconds, just to thaw it enough to pour into crockpot.

1 small 12 oz. package of baby carrots (washed and drained)

1 medium Onion chopped fine

3  Large Cloves Crushed Garlic or ( 3 heaping teaspoons of prepared Gluten free crushed garlic, in the jar)

1 – 11oz. can of Gluten Free Mexicorn ( I used Green Giant)

3 ½  Cups water

½ Cup Red Quinoa ( Ancient Grains)

1 Teaspoon Salt ( you can adjust the salt to your taste)

½ Teaspoon Additive Free Paprika  

Optional- 1 chopped jalapeno

Place all ingredients in crock pot or slow cooker and set on high for 4-6 hours or on low for 6-8 hours. This is good to serve with Gluten Free corn bread. Hope you enjoy!

Nov 26

Gluten Free Thanksgiving Stuffing (or Dressing)

IMG_1516

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.

Nov 8

Gearing Up for Thanksgiving

Gluten Free Slow Cooker Cream of Chicken Soup

Slowcooker Pork Chops with Peppers and Onions

IMG_1438

Slow cooker Pork Chops, Peppers and Onions

4 -5 Pork Chops

1 Cup Gluten Free Betty Crocker Rice Flour, or Tom Sawyer, or Pillsbury GF, any GF white rice base flour.

2/3 Cup Oil ( I use GF Canola)

1 ½ Teaspoon Additive Free Seasoning Salt

3 – 4 Bell Peppers

1 Pablano or jalapeno pepper (optional)

1 Small Onion

2 Cups Water

1 Teaspoon Salt

Slice peppers and onions into ¼ inch strips. ( I like to do this the night before or even a couple of days before and put them in a bag to refrigerate until I need them). Mix flour and seasoning salt to coat pork chops. Heat oil in skillet on high. Wash pork chops and coat in flour mixture.

Pour water and vegetables into slow cooker, and salt.(Water should just barely cover peppers and onions)

When oil is hot, brown coated pork chops on both sides, just until crispy, about 2 – 3 minutes on each side. When each pork chop is browned, add to crockpot and place on top of peppers and onions. Do not put under water, just let them sit on top. Turn the slow cooker on low to cook for 6-8 hours or on high for 4-6 hours.

Pork chops should be falling off the bone tender, and onions and peppers will be completely cooked through and tender. ENJOY!

Gluten Free Preservative Free Chili

 IMG_1385

1 or 2 Small Jalapenos Chopped

1 Small Clove Garlic Diced

1 Small Onion Chopped

2 Pounds Lean Ground Beef ( Make sure it is free of fillers, & is 100% real beef)

1 Teaspoon Additive Free Seasoning Salt

½ Teaspoon Salt

2 -2 oz. Packages Original Additive Free Williams Chili Seasoning

48 oz. or 6 Cups 100% Additive Free Diced or Chopped canned Tomatoes

Brown ground beef in skillet and add chopped jalapenos, garlic and onion at the same time. When meat is cooked down and starting to brown add the salt. Continue to stir and scrape the bottom of the skillet until all liquid is gone from meat and it is browned. Remove from heat and transfer to a large pot. Add the chili seasoning and stir, on low heat until well mixed. Then add tomatoes and bring to a boil. Cover and let simmer, on low heat for 20 – 30 minutes and serve.

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