Gluten Free Recipes

Crispy Slow Cooker Ham and Potatoes

/ Janet Monk / 3 Comments

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.

 

Peanut Butter Banana Chia Smoothie

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This has become my new favorite smoothie!

Peanut Butter Banana Chia Smoothie

1 Banana (peeled and sliced)

1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)

1/4 Cup plain Greek Yogurt

6-8 small Ice Cubes ( add more if you want your smoothie thinner)

1 Tablespoon Ground Chia Seeds

Optional, 2 Tablespoons Stevia or your favorite sweetener

Add all ingredients to food processor or smoothie maker. Blend until smooth,  Pour into glass and enjoy!

Green Onion Potato Cakes

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Green Onion Potato Cakes

1 peeled and mashed Avocado

3 small baked Potatoes (About 3 cups chopped with peeling on)

2 Eggs beaten

2-3 chopped Green Onions ( about 1 cup)

2 Tablespoons Gluten Free All-Purpose Flour

1/2 Teaspoon Additive Free Garlic Powder

1 Teaspoon MSG Free Seasoning Salt

Optional 1/2 Cup freshly Grated Cheddar Cheese

Preheat oven to 375*F.

In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.

You can also fry these if you prefer

Chicken Tetrazzini with Zoodles

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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.

Cheesy Chicken Fajita Soup

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Cheesey Chicken Fajita Soup

Cheesy Chicken Fajita Soup

1 Tablespoon Olive Oil

1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)

1 medium Onion peeled and chopped

1 Large Bell Pepper (deseeded and chopped)

Optional: 1-2 Jalapeños, Deseeded and chopped

2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)

1 – 10 oz. Can Rotel ( tomatoes and green chilies)

2 Cans additive free Chicken Broth

1- 15oz. Can GF Whole Corn ( do not drain corn)

1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)

2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)

In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!

Orange Spice Tea

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Orange Spice Tea

This is one of my favorite Teas in the winter! I hope you try it!

Orange Spice Tea

1 Small Orange (washed and cut into small cubes, including the peel)

1 Teaspoon ground Cinnamon

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1 Gluten Free Green Tea Bag

Optional, 1-2 Teaspoon dried or fresh Lemon Thyme Leaves

Place all ingredients into coffee or tea filter of either coffee or tea maker. (I use a coffee maker) Fill with water, mine holds 12 cups and let it run the cycle. Drink warm, and use whatever sweetener you prefer. Enjoy! Oh you can also make this on the stove just in a sauce pan.

Turkey with Fruit Salad ( or Chicken and Fruit Salad)

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Turkey with Fruit Salad (or Chicken Salad)

This is a great way to use up that left over Turkey!

2 ½ Cups cooked and cubed Turkey (or 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 Hellman’s Real mayo)

In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, 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!

Cake Pop Eye Balls

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Gluten Free Cake Pop Eyeballs

1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)

1 Cup Sugar

3 Large Eggs

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

1 Teaspoon Gluten Free (Clabber Girl) Baking powder

1 Teaspoon pure Vanilla

Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min.  When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top.  If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on cooling rack ( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate.

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Or use the Simi Royal Icing recipe below. You must cover cake pops with a crumb coating ( thin glaze icing) then let set before covering with royal icing.

Simi Royal Icing

6 ½ – 7 cups Powdered Sugar (or icing sugar)

1/4 Cup Pure Light Corn Syrup

1/4 Cup Milk ( plus 1-2 Tablespoons if needed)

In food processor add 6 ½ Cups powdered sugar then add remaining ingredients. Blend well until all ingredients are smooth and forming a stiff dough. If dough is too wet then add the other ½ cup of powdered sugar 1 tablespoon at a time until dough is stiff.   If dough is too stiff add 1 Tablespoon milk.

I would not advise adding water. It makes the icing too sticky.

Remove Icing from processor and place on wax or parchment paper covered with powdered sugar roll out icing to about 1/8 inch thick and cut a 3 inch square from icing to wrap around each cake pop. Trim bottom of eyeball and finish decorating with pipping icing any color you prefer.

White Chocolate Ghosts

/ Janet Monk / 1 Comment

Gluten Free Halloween Candy

Posted on October 22, 2014 by

 

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Gluten Free White Chocolate Ghosts

“Buckeyes”

2 Packed Cups GF Peanut Butter ( Most peanut butter is GF but check the label. I used Peter Pan Crunchy)

3 Cups Additive Free Powdered Sugar

1 Stick Melted Butter ( salted or unsalted doesn’t matter)

In food processer mix all ingredients. TIP: If you add melted butter last, it helps to keep the powdered sugar from poofing up on the lid of the processor. (Yes I know poofing is not a word, but that’s what it does!) Keep processing and scraping down the sides until all is mixed, and there is no powdered sugar lumps. Refrigerate until cold, about 30- 40 minutes.

Roll peanut butter mixture into balls about the size of walnuts, and dip into melted chocolate one at a time. Lifting each little ghost out of the chocolate with a spoon or small spatula, place on cookie sheet lined with parchment paper. They don’t have to be perfect, when the chocolate starts to run it will look like a ghost. Depending on how big you make them, it will make about 4 -4 1/2  dozen.

White Chocolate:

2 – 20 oz. Packages Gluten Free Vanilla Almond Bark ( I used Best Choice)

Melting only half the package at a time in a small glass bowl for about 2 minutes, or until smooth when stirred. When the almond bark starts to get thick add more bricks to the bowl and microwave for about 2 minutes. Make sure not to get any water in the almond bark, it will make it gritty.

Ghost Eyes:

5 to 6 frozen strawberries, or blueberries, puréed in food processor. You can thicken the fruit with powdered sugar it you want. I didn’t because I like the red eyes. The powdered sugar mixed with the strawberries will give them pink eyes.

Chili Lime Avocado Dip

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Chili Lime Avocado Dip

Chili Lime Avocado Dip

2 Ripe Avocadoes

1/2 Cup GF Hidden Valley Simply Ranch Chili Lime Dressing

1/2 Cup Freshly Grated Cheddar Cheese

Optional 1/4 Cup Chopped Ham

Optional 1 Sliced Fresh Jalapeno

Wash, remove the pit and scoop out avocadoes and mash with fork and add to a medium bowl. Add dressing, and mix well ( and add ham if you wish). Top with cheese, jalapeno and serve. Enjoy!

Apple Cinnamon Muffins or Dougnuts

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Apple Cinnamon Muffins and Doughnuts

/ Janet Monk / Edit

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Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans or 1/2 Cup ground Chia Seeds)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Fresh Apple Upside Down Cake

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Fresh Apple Upside down Cake

Fresh Apple Upside Down Cake

Bottom Topping:

1/2 Cup Butter ( 1 Stick )

2 cups Brown Sugar Packed

5 Medium size Apples washed peeled and sliced about ½ inch thick slices                 ( about 4 Cups )

In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.

Cake Batter:

1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

2 Teaspoons Cinnamon

1 1/2 Cups White Granulated Sugar

1/2 Cup Butter Softened ( 1 Stick)

1/2 Cup Greek Yogurt

3/4 Cup Milk

4 Large Eggs Beaten

1 Tablespoon Vanilla

Preheat oven to 350*

In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples.  Enjoy!

Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.

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!

 

No Crust Garden Quiche

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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.

 

Deli Style Broccoli Salad

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DeliBroccoli 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!

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.

Grilled Garden Veggies

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Grilled Garden Veggies

2 Medium Yellow Squash

3-4 Green Onions ( or scallions)

1 Medium Head of Broccoli

Optional- 1 Bell Pepper or Jalapeño

2 Tablespoons Light Olive Oil

1 Tablespoon Softened Butter to grease pan

1 Teaspoon (additive free) Season Salt

½ Teaspoon Sea Salt

1 ½ Teaspoons Garlic Powder

Preheat Grill to 375- 400*

Butter a 9x 13 inch foil pan, or you can make a pan out of foil, but be sure and double layer it.

Wash and slice the squash and onions into 1/4 inch slices, then break apart Broccoli florets and place in pan. Drizzle oil over veggies and toss to coat. Then sprinkle seasoning salt, sea salt and garlic powder over veggies. Cover loosely with foil and place on grill. Close lid and let veggies stem for about 10 minutes. Raise lid and uncover veggies and toss them using a long spatula. If you want grill marks on some of the veggies take out a few of the squash slices and broccoli florets with tongs and place on a well oiled grill grate. Let them brown only for a minute or two, then return veggies to pan. Close lid on grill and cook for another 15- 20 minutes or until veggies are fork tender. Serve warm.

Southwest Ranch Salad

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Gluten Free Southwest Ranch Salad

December 17, 2014December 17, 2014 / Janet Monk / Edit

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Southwest Ranch Salad

4 Cups chopped baby Kale

2 Cups Fresh or 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 Gluten Free 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.

Strawberry Thyme Frozen Yogurt Pie

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Strawberry Thyme Frozen Yogurt Pie!

2 Cups fresh washed stemmed and sliced Strawberries

2 Tablespoons Fresh chopped Thyme (if you use dry, then only one Tablespoon)

1 Cup plain Greek Yogurt

1/2 Cup Stevia (you can add more or less of your favorite sweetener to your taste)

1 Gluten Free Graham cracker pie crust

Place strawberries, thyme, yogurt and sweetener into food processor. Chop on the puree setting until strawberries are finely chopped and other ingredients are well mixed. Pour into pie shell and freeze for at least 2-3 hours or until pie is set. Serve frozen, Enjoy!

This recipe also makes great yogurt popsicles, minus the pie crust of course!

Herb Roasted Cauliflower

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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!

 

Crunchy No Bake Chocolate Cookies

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Crunchy No Bake Cookies

Crunchy No Bake Chocolate Cookies

2 Cups Gluten Free Chocolate Chips ( You can also use GF White Chocolate chips)

1/4 Cup or 1/2 Stick of Butter ( You can use a Butter substitute, Earth Balance, Coconut Butter, or mashed Banana)

1/2 Cup Organic Agave Nectar, or Honey

4 Cups lightly Crushed Gluten Free Rice Chex Cereal  ( These work better than GF Rice Crispies)

1/2 Cup Ground Chia Seeds

In large mixing bowl melt chocolate chips and butter in microwave for 1-2 minutes or until chocolate is melted. Remove from microwave and stir in agave nectar. When well blended fold in crushed cereal and ground chia seeds. When cereal is coated, spoon onto parchment paper and let cool. They are ready to eat when cookies are set. Enjoy!

Crunchy Onion and Herb Parmesan Chicken

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CrunchyOnion and Herb Parm Chicken2

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!

Pea Carrot Salad

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Pea Carrot Salad

Pea Carrot Salad

2 Cups Fresh or Frozen Sweet Peas (Hulled, Washed and drained)

2 Cups Freshly grated Carrots ( about 3 large carrots)

1 Cup Freshly grated Cheddar Cheese

3/4 Cup Gluten Free Mayo ( I use Hellmans)

1-2 Tablespoons Sugar ( Or Stevia)

Optional 1/2 Cup Crisp Bacon Crumbled over top

In large mixing bowl add all vegetables and cheese. In small bowl whisk together mayo and sugar, pour over Vegetables and cheese. Refrigerate over night.( it is much better when you make ahead) Then top with bacon if you choose, before serving. Enjoy!

Fresh Southwest Salad

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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!!

Upside Down Pizza Casserole

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upside-down-pizza

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!

Jan’s Banana Chia Muffins

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Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!

Cinnamon Roll Marble Bread

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Cinnamon Roll Marble Bread

1/2 Cup GF Canola Oil

1 1/4 Cups Plain Greek Yogurt

5 Large Eggs Beaten (or 1 Cup Egg Whites)

1/2 Cup Sprite ( Or any Gluten Free Lemon Lime Carbonated Beverage)

2 1/2 Cups All-Purpose Gluten Free Flour (with xanthan gum already added, I used Better Batter)

2 Tablespoons Gluten Free Baking Powder ( I used Clabber Girl)

1 Cup Granulated Sugar

1 1/2 Tablespoons Active Dry Yeast

1 Teaspoon Baking Soda

Filling :

1/2 Cup Melted Butter ( or 1 Stick)

1/2 Cup Granulated Sugar

2 Tablespoons additive free Ground Cinnamon

Mix together to dissolve Sugar

Glaze:

 2 Cups Powdered Sugar

1/4 Cup water

Whisk together until smooth

Make sure the paddles are in place in your bread machine pan. Pour oil in first, ( just a little bread machine tip: Pour the oil on top of the paddles, that just helps the bread turn loose at the end of the baking cycle.) then add Yogurt. I like to add yogurt one spoon full at a time, spreading it out so that it will mix evenly. In separate bowl whisk together all dry ingredients for bread, including yeast.  Then pour this flour mixture on top of oil and yogurt. Finish adding the liquid ingredients, the beaten eggs and sprite on top of flour mixture. Place the bread pan into machine and set for light crust on Gluten Free Cycle. Make the filling while bread is kneading so that butter will cool slightly. When the knead cycle is done, use a spoon to separate and make deep indentions into the dough then spoon cinnamon filling into indentions. I make 3 lines of indentions for the filling all the way down the length of the loaf. Close lid and let the bake cycle begin. When done remove pan from bread machine and let cool at least 20 minutes before removing bread from pan. When cool drizzle with glaze and serve! Enjoy!

If you don’t have a Gluten Free cycle on your machine, then set it to knead for 15 minutes, rise for 30 and bake for 1 hour.  Remember to add your filling between the rise and bake cycle.

If you bake this in the oven, bake at 350* for 1 hour.  This is a large loaf, my pan is a large 9X5 inch. If you have the short loaf pans, then you must add a foil or parchment paper collar around the top of your pan so that it doesn’t run over into your oven.

Jan’s Gluten Free Pecan Pie

/ Janet Monk / 1 Comment

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Happy National Pie Day!

Jan’s Gluten Free Pecan Pie

1/2 Cup packed Brown Sugar

3 Tablespoons All purpose Gluten Free Flour

1/2 Teaspoon Salt

3 Large Eggs

3Tablespoons Softened Butter ( or butter substitute)

1 Cup Corn Syrup ( you can use light or dark)

1 Teaspoon Vanilla

2 Cups Pecan Halves ( I like to reserve 1 cup to decorate the top)

1- 9 inch unbaked Gluten Free Pie shell

Preheat oven to 350*

In small bowl whisk together sugar, GF flour, and salt. In separate large bowl, beat eggs, butter, and corn syrup together, adding in flour mixture and vanilla. Fold in 1 Cup pecans, then pour mixture into pie shell. Arrange the remaining pecans in a circular pattern around pie. Cover outer edge of pie crust with a pie shield or foil to keep crust from over browning.  Place in oven and bake 45 minutes. Remove pie shield the last 10 minutes of baking time. Remove from oven and let cool before serving.

Glazed Pork Chops with Fruit and Vegetables

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Glazed Pork Chops with fruit and Vegetables

1 Large Apple

2 Bell Peppers

1 Medium Onion

2 Cups Frozen Sliced Squash

14 oz. Frozen Ore Ida Steak Fries ( half of a 28oz. bag)

1 1/2 Teaspoon MSG Free Season Salt

4 – 6 Tablespoons Gluten Free Apple Jelly (I used Homemade)

4 – 6 Bone in Pork Chops

Preheat oven to 375*

Wash and Slice apple, peppers, and onions fairly thin, about ¼ inch thick. Spread them evenly over the bottom of a greased deep dish large baking pan (at least 9×13, bigger is better). Add frozen squash and fries, sprinkle evenly with season salt then place pork chops on top of vegies and fruit. Spread 1 tablespoon of jelly over each pork chop. Place in oven and bake for 40 – 50 minutes or until pork chops are cooked through and vegetables are fork tender.

 

Lasagna Soup

/ Janet Monk / 3 Comments

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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. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot 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.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**)  On stove top 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. Serve with Gluten Free garlic bread! YUM, Enjoy!!