Gluten Free Main Dishes

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 Grilled Chicken Rotini

/ Janet Monk / 2 Comments

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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!

Gluten Free Steak Marinade

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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

/ Janet Monk / 5 Comments

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Pizza Dough

2  1/4 Cups of a good Gluten Free Flour (I use Better Batter or 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

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!

 

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

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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.

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 or Parmesan Cheese ( 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!

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!

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 the GF Penne pasta this time because I was out of the 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.

Gluten Free Chicken and Dumplings

/ Janet Monk / 2 Comments

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 (You can use Better Batter or another flour blend, just be aware dough consistency may be different)

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.

Gluten Free Ginger Garlic Pork

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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.

Gluten Free Steak Marinara

/ Janet Monk / 2 Comments

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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.

A Simple One Skillet Meal

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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!

Gluten Free Pan Fried Fish

/ Janet Monk / 5 Comments

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.

Gluten Free Chicken Fried Venison

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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.

Pork Chicken Quinoa

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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!

Fried Green Tomatoes

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IMG_1454We just picked the rest of the tomatoes from our garden before the first frost this year. These are so good my husband likes to pick them green just to fry, in the spring before the first ones get ripe.

Gluten Free Fried Green Tomatoes

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.