Gluten-Free Recipes To Bless Your Friends With

Pretzel Hug Buttons

2011-12-03T12:26:00.000-08:00

These make a great holiday treat. Fill a bag with these, tie a ribbon around them, and give them to your gf friend for the holidays! They are SURE to love them.

Ingredients:
-1 bag gluten free pretzels - Glutino makes excellent ones (these can be found at health food stores like Whole Foods, etc.)
-1 bag of Hershey's Hugs (they are the Hershey's Kisses that have white and milk chocolate swirled together -- called Hugs)
-1 bag of M&M's
-wax paper or parchment paper

Directions:
-Set oven to 150 degrees
-On a cookie sheet covered with wax paper or parchment paper, lay out as many pretzels as you would like
-Next, unwrap the Hugs and place a Hug on top of each pretzel
-Put the Hug/pretzel combinations in the oven for 5-7 minutes until SOFT. You don't want them to be melted or bubbling -- that means they were in too long.
-Pull them out of the oven, and take an M&M and gently press the M&M down the center of the Hug/Pretzel so that the chocolate fills all the empty spots of the pretzel. Repeat for each one. If the Hug doesn't push down easily with the M&M, then you may need to pop them in the oven again for a minute or two to melt a bit more.

Then transfer them to the fridge to cool and harden (or freezer if you're in a hurry to eat them like me!). Once they are hardened, they are ready to be packed up as a gift or taken to a party or eaten right there in your living room while you watch tv :)

Tiramisu Ice Cream

2011-10-06T11:35:00.000-07:00

This is a dessert that, if you have an ice cream maker, is so so delicious and gluten free. My husband perfected this recipe and gave me permission to share it :) This is one of those ones that there is no picture of because.......it was just so good that there is none left! Even if you don't particularly like Tiramisu, it's still a tasty ice cream.

Ingredients:

Custard:
4 egg yolks
4 cups white sugar, divided
1 1/2 cups heavy whipping cream
3/4 cup milk
3/4 cup strong coffee

Mousse:
4 egg whites, stiffly beaten
1 small tub of Marscapone cheese
1/4 cup sugar
3 Tblsp. Khalua
1 Tblsp. vanilla extract

Topping:
Unsweetened cocoa powder for dusting

Directions:
Heat cream, milk, half the sugar, and coffee until lightly bubbling. Beat the remaining sugar and yolks in a separate bowl. Mix the two slowly to prevent curdling. Combine by hipping constantly for 3-5 minutes over low heat. Take pan off of heat to let cool.

While cooling, in a separate bowl large enough for the entire recipe, beat the egg whites to stiff peaks. Fold in remaining mousse ingredients. When custard is no longer steaming hot, fold the two mixtures together. Cool in refrigerator for 4-24 hours and then prepare in ice cream maker according to directions.

Serve and top with unsweetened cocoa powder.

*We found that if you make this mixture in the evening and put in the fridge overnight, THEN mix it in the ice cream maker the next morning and stick the ice cream in the freezer for the rest of the day to harden, that the consistency is a lot better when frozen than fresh out of the ice cream maker (when it's more "melty"). So, we'll make the initial mixture, stick it in the fridge overnight, use the ice cream maker in the morning and put the ice cream in the freezer and then after dinner enjoy your delicious dessert!

Cinnamon Roll Pancakes

2011-08-02T19:06:00.000-07:00

Wow. I'm sure you've wondered where I've been. *chirp**chirp* :) For those of you who don't know, I have Lyme disease and have been struggling to heal from that. So it's not often I can cook or create gluten free meals to share here.

But, here is a new one! It's breakfast (or dessert....or anytime you want a treat). I found this recipe and just adjusted it to be gluten free. Basically all you need to do is buy a gluten-free pancake mix and any store and make the mix according to the package. The rest of the recipe is already gluten free. You can make it with or without the "frosting". I've had them both ways and they are equally good. Enjoy!!

No frosting on this one!!!

Ingredients:
- 1 package of gluten free pancake mix (Gluten-free Bisquick, Gluten-free King Arthur, Gluten-free Bob's Red Mill, etc)

CINNAMON SWIRL
-1/2 cup butter, melted
-3/4 cup brown sugar, packed
-1 Tblsp. cinnamon

CREAM CHEESE "FROSTING"
-2 oz. cream cheese
-4 Tblsp. butter
-3/4 cup powdered sugar
-1/2 tsp. vanilla extract

Directions:
Prepare pancake mix according to the package.
Mix the butter, brown sugar, and cinnamon and then scoop into a ziplock bag. You want the mixture to be a sort of thick consistency and not runny or else it will just fill your whole pan with cinnamon mixture.
In a microwave safe bowl, melt the butter and cream cheese. Then mix in the sugar and vanilla extract (I use my electric stand mixer and it gets the lumps out).

Heat pan on a medium-low heat and spray with non-stick spray. Put the desired amount of batter in the pan or skillet and then take the CINNAMON SWIRL MIXTURE and snip a corner off the bag so you can squeeze a swirl onto each pancake. As with cooking regular pancakes, wait until you begin to see bubbles before you flip to other side. You want that second side to get brown, so maybe 1-2 minutes depending on your stovetop.

When they are on the plate, drizzle the CREAM CHEESE "FROSTING" on top.

To see all these steps in really nice pictures, visit the link to the original recipe :)

Brazilian Cheese Rolls

2011-04-27T14:13:00.000-07:00

Oh yum. These make a delicious addition to any meal and you could say they are naturally gluten free because this particular kind of roll that is made in Brazil is made without gluten there. This recipe comes from the Our Best Bites blog and can be found HERE. I love their recipes and often I'll find one like this that is quick, easy, and gluten free naturally!

The type of flour you'll need for this is tapioca flour (or tapioca starch). I've seen it in every grocery store I go to or for SURE in a natural foods store like Whole Foods, etc. In the regular grocery store I usually see it in the baking section with other flours made by Bob's Red Mill. It looks like this:

Everything else in the recipe is very common and you probably have in your fridge right now! And what I love the most about this is that it is so so easy! Stick ingredients in your blender, and then pour into a mini-muffin tin. Without further ado:

Ingredients:

-1 large egg

-1/2 cup milk

-1/4 cup canola oil

-1 cup tapioca flour

-1/2 tsp. salt

-1/4 cup grated cheddar cheese

-1/4 cup grated parmesan cheese

(add more cheese if you want to sprinkle more on top of each roll before baking!! I did this...maybe OVERdid this and they turned out delectable.)

Directions:

Preheat oven to 400 degrees. Put egg, milk, oil, flour, and salt in blender and blend until smooth. Add cheeses and pulse about 2 times just to get the cheese into smaller grated pieces. Pour into greased mini muffin tin right away and fill each tin about 3/4 of the way full (I used a mini-cheesecake pan the first time I made these and they were bigger and fluffier, so either one will work).

Bake for 15-20 minutes until puffed and golden brown. You don't want them to be TOO brown on the bottom. See the difference in a picture where the original recipe is. It's best to serve them warm, but I actually enjoyed them the day after warmed up or even at room temp!

Enjoy!

Quinoa Salad

2011-03-29T10:51:00.000-07:00

This is a fun salad and uses quinoa (keen-wah) that you can find in any grocery store. I used red quinoa but you can use any color. It's high in protein too so this makes a great meal on it's own or a side dish.

Serves 4

Ingredients:

1/2 cup uncooked quinoa, rinsed and drained
1 cup water
1/3 cup diced fresh onion
2 Roma tomatoes, seeded and finely chopped
2 avocados, halved, peeled, seeded, and diced
1/4-1/3 cup shredded fresh Parmesan cheese
2 Tblsp. lemon juice
2 Tblsp. olive oil
1/2 tsp. salt

Directions:
1. Rinse and drain quinoa and place in a sauce pan with 1 cup of water. Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes.

2. Transfer quinoa to medium bowl. Add tomatoes, avocados, and onions and combine well. Whisk together lemon juice, olive oil, and salt then add to quinoa mixture and coat well. Sprinkle with Parmesan cheese and mix if you'd like.

Pots de Creme

2011-03-01T11:47:00.000-08:00

I haven't really posted many desserts. In fact, have I posted any homemade ones? Anyway- this one comes from Pioneer Woman. It's D E L I C I O U S

Every bite is like eating a truffle. MMMMMM. And it's so so easy.

Here we go -
Ingredients:

12 ounces, weight Semi-Sweet Chocolate Chips (Nestle and Ghiradelli are gluten free)
4 whole Eggs, Room Temp
2 teaspoons Vanilla Extract
1 pinch Salt
8 ounces, fluid Strong Hot Coffee (you can use decaf too if you don't want the caffeine)

Preparation Instructions

Take 4 eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature begin by placing the chocolate chips into a blender. Then add the eggs and the vanilla. Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It's really important that the coffee is VERY HOT so that the end product is the right texture and smooth and creamy.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into serving glasses but leave lots of room to add whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and serve! Yum!

Chicken Taquitos

2011-02-06T19:40:00.000-08:00

Here's yet another one from Our Best Bites. I'm so impressed with their recipes and that most of them are naturally gluten free or can be modified easily! And they have a recipe for a dipping sauce too that is D-E-L-I-C-I-O-U-S. I'll post that below.

Baked Creamy Chicken Taquitos
Ingredients:
- 1/3 cup cream cheese
- 1/4 cup green salsa (I believe most brands are gluten free but make sure to read the label)
- 1 tblsp. lime juice
- 1/2 tsp. cumin
- 1/2 tsp. onion powder
- 1 tsp. chili powder
- 1/4 tsp. granulated garlic or garlic powder
- 3 tblsp. cilantro
- 2 tblsp. sliced green onions
- 2 cups shredded cooked chicken (I use a rotisserie chicken [COSTCO and SAFEWAY's are gluten free])
1 cup grated pepperjack cheese (I have used plain monterey jack cheese too)

- small corn tortillas
- salt
- cooking spray (all but those with FLOUR--like baking sprays-- in them are fine)

Directions:
1. Heat oven to 425 degrees. Line a baking sheet with foil and coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic and stir until combined. Then add cilantro, green onions, chicken, and cheese and combine well.
3. Heat a few tortillas in the microwave at a time until they are soft enough to roll without breaking.
4. Place 2-3 tablespoons of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges.
5. Roll them as tight as you can and place them seam side down on the baking sheet. Line them up so they aren't touching. Spray the tops lightly with cooking spray and sprinkle with salt and bake for 15-20 minutes until they start to get brown.

If you go to their recipe link, they have step by step pics which are fun!

And here is their recipe for the most delicious dipping sauce to dip them in - Creamy Lime Cilantro Dressing

Ingredients:
- 1 pack Hidden Valley Ranch Dressing Mix (this is gluten free - not sure about other brands) (DO NOT prepare this according to package)
- 1 cup mayonaise (Hellmen's, Best Foods, most store brands are gluten free)
- 1/2 cup milk
- 2 tablespoons lime juice (or 1 fresh lime juiced)
- 2 cloves garlic roughly chopped
- 1/2 cup roughly chopped cilantro
- 1/4 cup green salsa
- hot sauce

Directions:

Place all ingredients in a blender and blend it up! Add hot sauce to taste. It's best to make it several hours ahead of time to allow it to thicken in the fridge. But we have made it and used it right away too and it still tastes yummy!

Cheeseburger Pie

2011-01-19T09:20:00.000-08:00

I am back. I've been ill and so honestly I haven't cooked a meal since the summer. Even now, I find myself having my husband cook but now I'm able to at least plan meals. Here's a really easy one from Betty Crocker.

Ingredients:

- 1 lb lean ground beef
- 1 medium onion, chopped
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup shredded cheddar cheese
- 1/2 cup Bisquick Gluten Free mix (you can find this in your local grocery store where you'd find regular Bisquick)
- 1 cup milk
- 3 eggs

Directions:

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Sweet and Savory Flank Steak

2010-09-27T14:52:00.000-07:00

This is another great one from Our Best Bites. It's almost naturally gluten free.

Ingredients:
1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce (LA CHOY, SAN-J WHEAT FREE SOY SAUCE, BRAGG'S AMINO are gluten free)
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced

up to 2 lbs flank steak

Combine first 6 ingredients for the marinade and mix well. Reserve about 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides (about 1/8 inch deep)

Put the steak in large ziploc bag and pour marinade over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.

Jambalaya

2010-07-13T18:17:00.000-07:00

Here's another great naturally gluten-free meal from Our Best Bites. Here's the link to the original recipe.

Serves 4
Ingredients:
2 1/2 c. white rice
5 c. water
2-3 Tbsp. butter
1 green pepper, chopped
1 medium onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped (my husband doesn't like celery so we left it out!)
A lot of garlic (probably 5-6 cloves), minced
1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage) We used Hillshire Farms beef Kielbasa
1/2 lb. ham (you can also substitute leftover chicken, shrimp, or other shellfish; however, you'll also need to compensate for the smokey flavor and the salt from the ham, so be prepared with liquid smoke and salt to taste. And you'll want it to have a distinct smokey flavor.)
1 8-oz. can tomato sauce
Cajun or Creole seasoning to taste (I used about 2 tsp. of Cajun spice mix)

Directions:
Put rice and water in a medium-large saucepan and cover. Bring to a boil and then reduce heat to low and cook 20 minutes or until rice is cooked. Remove from heat and allow to stand.
While rice is cooking, finely chop sausage and ham (in your food processor if you have one) and set aside.
Melt butter over medium heat in a very large skillet. When butter is hot and bubbly, add onion, green onions, green pepper, garlic and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Add Cajun spices and cook for about 10 more minutes, stirring frequently.

Spicy Honey Chicken

2010-07-09T18:21:00.000-07:00

I'm back! Had to take a break to give birth and survive the first few months of a new baby :)

But I'm cooking again and still always trying to find delicious gluten-free meals.

Here's one we tried the other night. I found it here at the Our Best Bites website. There are some other tasty looking recipes there so you might see more.

I used chicken breasts

2 tsp vegetable oil

Rub:
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (I just used regular old chile powder above and omitted this because I didn't have any!)

Glaze:
1/2 Cup Honey
1 Tblsp Cider Vinegar (BRAGG'S, HEINZ are gluten free)

Directions:
Combine the rub spices in bowl and mix well. Trim off any excess fat from the chicken pieces. Drizzle oil over chicken and rub it in to coat all the pieces. Rub spice mixture on each piece of chicken to thoroughly coat. Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Then, when you're done cooking and your chicken is on the plate, drizzle some of that set-aside glaze on top.

Yum!

Glazed Pork

2010-03-23T15:50:00.000-07:00

This is from this month's issue of Real Simple.

* 2 tablespoons olive oil
* 2 small pork tenderloins (about 1 1/2 pounds total) (I used pork chops)
* kosher salt and black pepper
* 3 tablespoons ketchup (HEINZ (not Organic Heinz), HUNTS, TRADER JOE'S ORGANIC are gluten free)
* 1 tablespoon honey
* 1/4 teaspoon ground chipotle chili pepper (I used chili powder because it was all I had)

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
2. Make the glaze: In a small bowl, combine the ketchup, honey, and chili pepper. Brush the pork with half of it, transfer the skillet to oven, and roast, turning once, until the pork is cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

Butter Chicken

2010-03-07T20:14:00.000-08:00

I got this recipe from the Pioneer Woman's Tasty Kitchen blog. It's really good and naturally gluten free. It requires you to marinate for 12 hours, though. It says overnight but I just threw it together in the morning and by the evening it was ready.

Ingredients:

* 4 pieces Boneless, Skinless Chicken Breasts
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper
* 1/2 teaspoon Cayenne Pepper
* 1/2 teaspoon Ground Coriander
* 1/4 teaspoon Cumin
* 1/4 teaspoon Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 1 pint Whipping Cream
* 1 bunch Chopped Cilantro, to taste
* 2 cups Basmati Rice (or However Much You Want)

Directions:

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Bacon Strata

2010-02-06T15:33:00.000-08:00

Ingredients:

-3 cups white rice, cooked and cooled to room temp
-1 1/2 cups cooked bacon (or ham cut up)
-3/4 cup finely diced fresh tomatoes
-1/4 cup sliced green onions
-1/4 cup finely diced green pepper
-1 tablespoon basil
-salt and pepper to taste
-1/8 teaspoon cayenne pepper, or to taste
-4 eggs, beaten
-1/2 cup milk
-3/4 cup cheddar cheese divided
-3/4 cup mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees F.

In large bowl, combine rice, bacon, tomatoes, onions, green pepper, basil, salt and pepper, cayenne, eggs, and milk and stir well until incorporated. Pour into a greased 9x13 inch pan. Top with cheeses and bake for 20-25 minutes or until knife inserted near the center comes out clean.

Cut strata into squares and serve.

Simple Perfect Chili

2010-02-02T17:22:00.000-08:00

This recipe comes from The Pioneer Woman Cooks

Ingredients:

-2 garlic cloves, chopped
-1 tsp. ground oregano
-1 tblsp. ground c umin
-1/4 tsp. cayenne pepper
-2 tblsp. chili powder
-2 lbs. ground beef
-one 8 oz. can tomato sauce
-1 tsp. salt
-1/4 cup masa (corn flour, found in the Mexican food section of many supermarkets)
-1 can pinto beans, drained
-1 can kidney beans, drained
-1 can diced tomatoes

Optional ingredients:
-1 jalapeno, seeded and finely diced

Directions:

1. Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne, and chili powder.
2. Place the ground beef in a large pot and throw in the garlic
3. Cook the beef until brown.
4. Drain the fat.
5. Pour in the tomato sauce
6. Followed by the spices and the salt
7. Stir together well, cover, and reduce the heat to low. COver the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in 1/2 cup water at a time as needed.
8. After an hour, place the masa in a small bowl. Add 1/2 cup water and stir together with a fork.
9. Dump the masa mixture into the chili.
10. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalepeno, and tomatoes if desired. Simmer for 10 minutes.
11. Served with shredded cheddar, chopped onion, and Fritos.

Cottage Pie

2010-01-04T16:47:00.000-08:00

-1 lb. ground beef
-1/3 cup ketchup (HEINZ (not Organic Heinz), HUNTS, TRADER JOE'S ORGANIC are gluten free)
-1 tblsp. Worcestershire sauce (LEA and PERRINS is gluten free)
-salt and pepper to taste
-1 1/2 cups frozen peas and carrots
-3 cups mashed potatoes

Directions:
Brown the ground beef and stir in ketchup, worcestershire sauce and salt and pepper. Add the peas and carrots and mix well. Transfer to 4 individual baking dishes (or one pie pan) and top with mashed potatoes. Bake at 400 until golden brown about 25-30 minutes.

Potatoes Gratin

2009-12-07T17:40:00.000-08:00

Ingredients:

-2 1/4 lb potatoes
-4 cups of whipping cream
-6 cloves of chopped garlic
-2/3 cup fresh grated Gruyere cheese (or Cheddar)
-salt, pepper and nutmeg to taste

Directions:

Peel and wash the potatoes. Pour the cream in a pot. Thinly slice the potatoes. Place them in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. The potatoes should be totally covered by not "swimming" in the cream. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.

Arrange the potatoes evenly in a generously buttered dish. The bottom of the dish can be rubbed with garlic. Cover completely with grated cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425 degrees F for about 30 min. Then reduce heat to 350 degrees F for 15-20 minutes. Cook until the potatoes become golden brown on the top and cooked on the inside.

Serve hot. Serves 6.

Hungarian Hamburger Steaks

2009-12-07T15:20:00.000-08:00

Ingredients:
-1 1/2 pounds extra-lean ground beef
-1 large onion, chopped
-6 cloves garlic, pressed
-3 teaspoons paprika
-1 1/2 tsp dried marjoram
-salt and pepper to taste
-1 cup sour cream

Directions:

In a bowl, mix together ground beef, onion, garlic, paprika, marjoram, salt, and pepper until well combined.
Divide into 6 equal portions; with wet hands, form into patties.
Heat grill, grill on medium, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Serve with sour cream for dipping....I also like to serve with horseradish sauce.

French Onion Soup

2009-12-05T12:43:00.001-08:00

This, if you want it to be authentic, should have a slice of gluten free bread on it, but you don't HAVE to have it. You could just gob ooey-gooey cheese on top. You can find gluten free bread at health food stores like Whole Foods and even Trader Joes (Brown Rice Loaf). Tip about gluten free bread -- toast it! It tastes a whole lot better for your guests.

-2 cups thinly sliced yellow onion (2 large)
-2 tablespoons butter or margarine
-4 cups beef broth (SWANSONS regular and organic..NOT SEASONED...PACIFIC NATURAL FOODS are gluten free)
-2 tablespoons dry sherry or dry white wine (optional)
-1 teaspoon Worcestershire sauce (LEA AND PERRINS is gluten free)
-Dash black pepper
-6 slices GLUTEN FREE bread, toasted
-1 cup shredded Smoked Cheddar, Gruyere, or Jarlsberg cheese (4 ounces)

DIRECTIONS
In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.

Serves 6 as part of a main course or 4 as THE main course.

Oven Roasted Potatoes with Onions

2009-12-01T16:35:00.000-08:00

Woops! This was so good that there was none left when it was time to take the picture!

Ingredients

* 1/8 cup olive oil
* 1 onion chopped
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Chicken Broccoli Casserole

2009-11-30T15:01:00.000-08:00

This recipe calls for gluten free bread crumbs. I usually make mine with toasted gluten-free bread which is available at health-food stores and sometimes at your local grocery store. After toasting I put the bread in a food processor. Now, if you don't have access to the bread, you can always make this without bread crumbs!

1. -2 (10 oz.) pkgs. frozen broccoli, cooked (can be chopped)

2. -2 cans cream of chicken soup (HEALTH VALLEY CREAM OF CHICKEN SOUP, LIPTON CUP OF SOUP CREAM OF CHICKEN SOUP-in packets -- you may have to use a few of them)
-1 c. mayonnaise (BEST FOODS, HELLMANS, MIRACLE WHIP are gluten free)
-1 tsp. lemon juice
-2 lbs. cooked chicken, cut up (I use a rotisserie chicken usually from Costco)

3.-3/4 c. sharp cheddar grated cheese
-3/4 c. gluten free bread crumbs (optional)
-1/4 c. melted butter (optional--use only if you use bread crumbs)

Alternate #1, #2, #3 in layers in 13 x 9 x 2 inch casserole. Top with crumbs and 1/4 cup melted butter poured over top. Bake for 1 hour at 350 degrees.

Serves 6

Jaden's Beef and Broccoli

2009-11-23T17:58:00.000-08:00

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

I edited this to make it gluten free. I also make it with bok choy sometimes and it is just as good!

SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons soy sauce (SEE ABOVE FOR GLUTEN FREE OPTIONS)
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Tequila Lime Chicken

2009-11-22T20:13:00.000-08:00

I got this recipe from a friend. I modified it a bit to be gluten free. No picture this time because it was gone before I could take a picture! That's how good it is! Next time I make it I'll post a picture here.

4 chicken breasts

1 cup shredded cheddar/Monterey jack cheese blend

2 cups crumbled corn chips or fried corn tortilla strips

Marinade:

1 cup water

1/3 cup soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)

2 Tblsp. lime juice

2 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 cup tequila

Mexi-Ranch dressing:

1/4 cup mayonnaise (BEST FOODS, HELLMAN'S, KROGER, SAFEWAY are gluten free)

1/4 cup sour cream (KNUDSEN, DAISY, HORIZON ORGANIC are gluten free)

1 tblsp. milk

2 tsp. minced tomato

1 1/2 tsp. white vinegar (HEINZ is gluten free)

1 tsp. minced onion

1/4 tsp. dried parsley

1/4 tsp. Tabasco sauce

1/8 tsp. salt

1/8 tsp. paprika

1/8 tsp. dried dill weed

1/8 tsp. cayenne pepper

1/8 tsp. cumin

1/8 tsp. chili powder

Prepare marinade and pour in ziplock bag to marinate the chicken in. Add chicken and chill for 2 to 3 hours (no more than 3).

Make the Mexi-Ranch dressing by combining all ingredients. Mix well until smooth and chill it until needed.

Grill the chicken after it has marinated. After chicken is done, put cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup cheese on each piece. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips or crushed corn chips.

I serve this with a mixture of white rice, sour cream, 1 can diced green chiles, and some cheddar cheese---chili cheese rice :) And a green salad.

Peppery Roast

2009-11-17T17:54:00.000-08:00

Ingredients:
-4 lb. beef roast
-1 1/2 cups hot water
-1 Tblsp. lemon juice
-1 Tblsp. WHEAT FREE soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
-2 tsp. Worcestershire sauce (LEA AND PERRINS is gluten free)
-1/2 cup ketchup (HEINZ (NOT Heinz Organic), HUNT'S, TRADER JOE'S ORGANIC KETCHUP are gluten free)
-3 drops hot pepper sauce (TABASCO, FRANK'S RED HOT, TRADER JOE'S HOT SAUCE are gluten free)
-1 tsp. garlic salt
-1 tsp. onion salt
-2 tsp. celery salt
-1 1/2 tsp. salt
-1/2 tsp. pepper
-3 tblsp. brown sugar
-1 tblsp. dry mustard

Directions:

Mix together all ingredients and pour over beef roast in slow cooker. Cook on high for 6 hours.

Lasagna

2009-11-16T18:06:00.000-08:00

This is the first recipe I've posted where you'll have to go to a health-food store to get a particular gluten-free ingredient. However, SOME grocery stores have gluten-free sections and may carry it so make sure to check when you're doing your regular shopping!

Ingredients:
-1 lb. Italian sausage, casings removed or ground beef
-1 pint ricotta cheese
-1 egg, lightly beaten
-1/2 tsp dried basil
-1/2 tsp. dried thyme
-1/2 tsp. dried oregeno
-1/2 tsp. garlic powder
-1 cup shredded mozzarella cheese, divided
-12 gluten free lasagna noodles (TINKYADA or DEBOLES makes gluten free rice lasagna noodles; you can find these in the pasta section of your health food store [Whole Foods, etc])
-3/4 c. grated Parmesan cheese
-1 jar pasta sauce (PREGO, RAGU, BERTOLI, and BARILLA are gluten free)
Directions

Cook lasagna noodles according to package (about 2 minutes less since you'll be baking them too)

Preheat oven to 350 degrees. Cook meat and drain.

In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano, and half the shredded mozzarella. Mix well, and set aside.

Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan. Spread a layer of the ricotta mixture, a layer of meat, and a layer of spaghetti sauce over noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 20 minutes, remove foil and bake additional 15 minutes until golden and bubbly.

Rice Paper Spring Rolls with spicy peanut sauce

2009-11-09T18:01:00.000-08:00

Makes 4 spring rolls

Sauce: (from here - I halved the recipe)

2 tablespoons vegetable oil (do not use olive oil for this)
2 scallions, chopped very fine
1 garlic clove, finely minced
1 tablespoon fresh ginger, finely grated
1 cup water
1/2 cup peanut butter (can add in more to make a thicker sauce)
1/4 cup soy sauce (SAN-J Wheat free tamari, BRAGG'S Amino, and LA CHOY are gluten free)
1/4 cup white vinegar
3 tablespoons packed brown sugar
1 tablespoon thai-style chili sauce (TRADER JOE'S sweet chili sauce, HUY FONG FOODS, THAI KITCHEN are gluten free)

In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
Add/stir in the remaining ingredients and bring to a simmer, stirring.
Simmer the sauce until smooth, then cool to room temperature.
*NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
This sauce is best served at room temperature.

Spring Rolls:
-1 chicken breast, cut up in pieces and salted
-4 rice papers soaked in water for a few minutes (you can find these in the Asian section of the grocery store. Make sure they are RICE paper rolls...they can contain tapioca starch which is fine)
-1 cup shredded veggies (carrots, broccoli, or cabbage)
-1 can water chestnuts, drained

Directions:

After you've made the sauce and set it aside, add a few tablespoons of oil to the same pan and cook up the chicken pieces in it. Once cooked, throw them in a food processor with the water chestnuts and grind to fine pieces.

After soaking each rice paper roll, lay flat on a plate and put some of the shredded veggies and the chicken in the middle of the roll. Carefully roll one side over, then both ends in, then roll the rest of the way shut. Repeat with the other 3 rice papers.

I serve this with Spicy Noodles with Beef

Spicy Noodles with Beef

2009-11-09T15:25:00.000-08:00

Serves 4

-1 lb. Ground Beef
-3 cloves garlic (chopped)
-One medium onion (sliced)
-1 package of coleslaw (no dressing -- just the cabbage, carrots, etc)
-1/4 cup soy sauce (SAN-J Wheat Free Tamari, BRAGG's Amino, and LA CHOY are gluten free)
-1/4 cup sugar
-1/2 Tbsp. red pepper paste or asian chile sauce (HUY FONG FOODS INC, THAI KITCHEN, TRADER JOE'S sweet chili sauce, are gluten free)
-1 bag white rice noodles
-1 tsp. sesame seed oil
1/2 cup fruity white wine (optional)

Directions:
1. Cook noodles according to package
2. While noodles are cooking, saute ground beef until brown (keep in larger chunks)
3. Add onion, and coleslaw mix and wine. Cook until the veggies are almost done.
4. Mix garlic cloves, soy sauce, red pepper paste, and sugar together in separate small bowl.
5. Add cooked noodles to the veggie/beef mixture then pour soy sauce mixture over it and stir. When it's finished, add sesame seed oil and serve!

I serve this with rice paper spring rolls and dipping sauce or chicken lettuce cups (recipes for those to soon be added!)

Jerk Chicken

2009-11-03T21:06:00.000-08:00

This is from the February 2008 issue of Real Simple

It's spicy, so if you don't like spicy then don't try it. You can adjust the spice a bit when you make the jerk "sauce".
Serves 4.

1 cup white rice
1/4 cup cider vinegar (BRAGG'S and HEINZ REAL apple cider vinegar are gluten free)
1/4 cup orange juice
2 tblsp. jerk sauce ** (recipe below)
1 tblsp. grated fresh ginger
4 6oz. boneless, skinless chicken breasts
salt and pepper
1 tblsp. olive oil
1 15 oz. can black beans, drained and rinsed
8 oz. fresh pineapple cut into 1 inch pieces (I used canned)
1 bunch scallions, sliced

**Here is the jerk seasoning recipe I used:
Mix all these ingredients together:
* 2 tablespoons dried minced onion
* 2 1/2 teaspoons dried thyme
* 2 teaspoons ground allspice
* 2 teaspoons ground black pepper
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil

Cook the rice according to the package directions.

Combine the vinegar, orange juice, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.

Divide the chicken and sauce among plates.

Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.

Enchilada Casserole

2009-10-31T20:03:00.000-07:00

Serves 4

-2 chicken breasts, cut up and cooked (or use rotisserie chicken which is what I always do! COSTCO's rotisserie chicken is gluten free) You can also use ground beef or this shredded pork instead of chicken.
-Enchilada sauce (MCKORMICK ENCHILADA SAUCE packet is gluten free....this is the only gluten free enchilada sauce I have found so far)
-1/2 cup sour cream (KNUDSEN and DAISY are gluten free)
-corn tortillas
-2 1/2 cups cheddar cheese

Directions:
Mix cooked chicken pieces in a bowl with the sour cream and 1/4 cup enchilada sauce.

In a greased, square baking dish, spoon a few spoonfuls of enchilada sauce so it covers the bottom of dish. Then lay corn tortillas in one layer across the bottom of the dish (you may have to break the tortillas in half and quarters to make it all fit). Next spoon some more of the enchilada sauce over the corn tortillas so they are completely covered (no dry spots). Pour chicken mixture over top and spread out in an even layer. Add a layer of cheese. Put another layer of corn tortillas on top of this. Spoon some more enchilada sauce and spread so that the tortillas are completely covered. Add a layer of cheese. Add one more layer of tortillas and cover again with plenty of enchilada sauce. Top with cheese and bake at 375 degrees for about 20 minutes or until cheese is bubbly.

I usually serve this with refried beans (OLD EL PASO, SAFEWAY brand, and AMY'S KITCHEN brand are gluten free) and Spanish rice (ZATARAN'S, MAHATMA, and OLD EL PASO mixes are gluten free).

You can double this recipe and make in a larger baking dish to feed more people.

Marinated Grilled Chicken

2009-10-29T16:00:00.000-07:00

Serves 6
Marinated Chicken

1 1/2 cups Italian Salad Dressing (WISHBONE is gluten free)
1/2 cup WHEAT FREE soy sauce (SAN-J WHEAT FREE TAMARI, LA CHOY, and BRAGGS AMINO are gluten free)
1/4 cup Worcestershire sauce (LEA AND PERRINS)
2 Tblsp. Dry mustard
1 Tblsp. Pepper
1/4 cup lemon juice
2 1/2 tsp. Salt
1 1/2 garlic cloves, minced
3-4 lbs. chicken breasts

Directions:
1. Mix ingredients. Pour over chicken pieces in ziplock bag.
2. Marinate chicken in refrigerator at least 1 hour
3. Grill or broil

I serve it with vegetables or a green salad (HIDDEN VALLEY RANCH DRESSING is gluten free) and twice baked potatoes.

TWICE BAKED POTATOES
Basically you bake as many potatoes as you want, then cut them in half. Carefully scoop out the insides of each half into a large bowl. Mix with sour cream (DAISY and KNUDSEN are gluten free), butter, salt and pepper to taste, cheddar cheese, and a chopped onion. Once it is adequately mixed, refill each empty half of the potatoes. Place potatoes on a baking sheet and bake in an oven at 350 degrees until the tops of the potatoes are browned (about 15 minutes).

Honey Lemon Chicken

2009-10-27T17:20:00.000-07:00

Serves 4

4 whole chicken breasts, cut up
1 c. honey
1/2 c. lemon juice
1 tsp. minced garlic
Salt to taste
Pepper to taste

Place chicken pieces in casserole. Combine honey, lemon juice, garlic, salt and pepper. Pour mixture over chicken and bake in 350 degree oven for approximately 1 hour. Baste occasionally.

I usually serve this with rice and some sort of veggie. It's cool because all ingredients are gluten-free naturally!

Potato Chip Chicken

2009-10-21T15:34:00.000-07:00

Serves 4

This recipe is from Good Morning America

-Four 6- to 8-ounce chicken breasts (you can use also use chicken cutlets or chicken thighs with bones, if desired)
-6 ounces potato chips (LAYS and RUFFLES are gluten free)
-1 clove garlic, minced
-4 tablespoons of butter
-1/4 tsp. ground black pepper

Directions

1. Preheat oven to 450 degrees F.

2. Melt butter in microwave. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back and forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown.
Serves 4

Recipes courtesy of GMA. Copyright ©2003

You can serve with mashed potatoes or risotto and some vegetables.

Slow Cooked Pork

2009-10-20T16:36:00.000-07:00

Serves 8

-1 large onion, sliced
-2 1/2 pounds boneless pork loin roast
-1 cup hot water
-1/4 cup white sugar
-3 tablespoons apple cider vinegar (most REAL apple cider vinegars like BRAGGS or HEINZ are safe....but if they are apple cider FLAVORED vinegar they are NOT safe)
-2 tablespoons WHEAT FREE soy sauce (SAN-J WHEAT-FREE TAMARI, or LA CHOY Soy Sauce [although not truly soy sauce], and BRAGG'S LIQUID AMINO are gluten free)
-1 tablespoon ketchup (HEINZ Ketchup [DO NOT USE ORGANIC HEINZ as it is not gluten free], ANNIE'S ORGANIC Ketchup, or TRADER JOE'S ORGANIC Ketchup are gluten free)
-1/2 teaspoon black pepper
-1/2 teaspoon salt
-1/4 teaspoon garlic powder
-1 dash hot pepper sauce, or to taste (TABASCO, FRANK'S RED HOT, or TRADER JOE'S HOT SAUCE are all gluten free)

DIRECTIONS

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

I like to serve this over white or brown rice and then add a side of steamed veggies. You can also serve this in a CORN tortilla with sour cream and any other of your favorite condiments.

Betty Crocker Gluten Free Mixes

2009-10-19T20:29:00.000-07:00

These make an easy, gluten free dessert. I've seen these mixes in a few of my local grocery stores (in the baking aisle). The only thing to watch for is if the recipe calls for gluten-free vanilla, make sure your vanilla extract is gluten free. MCKORMICKS and KIRKLAND brand are gluten free for sure.

The cookies taste good but they end up being very crispy...not the chewy, soft homemade cookies you're expecting. The brownie mix turned out quite delicious....especially paired with vanilla ice cream :) I have the cake mixes that I still need to try but I imagine they are good.

Taco Soup

2009-10-19T16:54:00.000-07:00

Serves about 6

Dump in pot all the following ingredients and boil for at least 20 minutes:

1 lb. cooked ground beef
1 chopped onion
1 pkg. MCKORMICK taco seasoning
2 15 oz. cans of beans (kidney, pinto, black...as long as they are plain and don't have flavoring)
1 15 oz. can of corn
2 15 oz. cans of diced tomatoes (I always use HUNT'S)
1 chopped green pepper (optional)
water (enough to cover all ingredients and make it "soupy")

Top with shredded cheddar cheese and crushed tortilla chips (MISSION, SANTITAS, TOSTITOS are all safe options).