Posts Tagged ‘baked’

Cast-Iron Tamale Pie (Gluten, Dairy & Tomato Free!)

There are a few things that being tomato free has left me without… but not anymore! Mexican food here i come! I now have a gluten, dairy, AND tomato free red enchilada sauce recipe. The beauty of it is you can adjust the heat factor to your taste. I love love LOVE tamale pie, and I was a little hesitant to try it with the new enchilada sauce but I have to say that it was amaaaazing! I don’t know why i didn’t just try it before! LOL It’s now one of our favorite meals…even baby girl ate it up! You can use the sauce to make enchiladas or use it in other recipes, but it sure is nice to have it as an option! Make up a batch and stick it in the freezer to have it ready to use. The cast iron pan makes a huge difference too! That’s my new love these days, so there will be many more cast iron recipes to come! Including…. cast iron deep dish pizza! OMG soooo good! Ive been trying lots of new recipes these days, as I have finally found some time and energy… with a little one running around its been kind of hard to experiment outside of our few go-to meals! Anyhow… I’ll leave ya to it…enjoy! 🙂

Cast-Iron Tamale Pie (Tomato Free)   (Printable Version)Tamale-Pie

Ingredients:
CORNBREAD
• ½ cup cornmeal
• ⅔ cup gluten free flour
• ½ teaspoon xanthan gum
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3-4 tablespoons canola oil
• ⅓ cup almond/coconut milk
• 1 egg
• 1 can of creamed corn
MEAT
• 1 lb ground turkey
• 1 teaspoon taco seasoning
TAMALE PIE
• 1 cup tomato free enchilada sauce (see recipe below)
• 2 cups of shredded sharp white cheddar cheese

Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk together cornmeal, flour, gum, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in corn. Pour into greased 10 inch cast iron skillet. Bake 20 minutes.
3. While cornbread is baking, cook the meat and add taco seasoning.
4. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a toothpick and pour enchilada sauce over it. Top with ground turkey and shredded cheese, and cover with foil. Bake in oven for 20 minutes. Remove foil and bake about 5-10 minutes.
5. Let cool for 10 minutes before serving with desired toppings.

Tomato Free Enchilada Sauce
Ingredients:
• 2 Tbsp. canola oil
• 2 Tbsp. gluten-free flour
• 1 Tbsp. chili powder (up to 4 Tbsp. depending on your spice level!)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 cups chicken broth
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the seasonings. Then gradually add in the broth, whisking constantly. Reduce heat and simmer 10-15 minutes until thick.

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Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Italian Baked Ziti

I know, I know….. I led you on in my last post with the promise of an amazing pasta recipe to use up the Nomato Sauce you just made! By the way…….how was it?! I’ve made like 3 batches since I posted the recipe and countless casseroles and other dishes using it! Which kind of explains why I haven’t gotten to posting anything yet! LOL  My freezer is slowly filling up (yay!) so I’m hopeful I’ll have a good variety and stash of meals ready to go before baby gets here! The countdown has begun….. down to just 1 more month…although it could technically be any day right?! You just never know! Between that and being crazy busy with work lately, posting has kinda got put on the back burner. So…..I’m going to live up to my word now and give you one of the best and yummiest Italian recipes that you’ll ever eat! Again…… gluten free, tomato free, and dairy free (if you sub out the cheese with soy cheese).  I’ve made this a couple different ways, and this one is the by far the best, although they’re all really tasty! Having the Italian sausage really adds to the Italian flavor, and using the penne instead of spaghetti gives it a little more sustenance and holds up better…no one likes soggy pasta! LOL This dish is super addictive, or maybe its just me since its been so long since Ive had anything like this!? And as bad as it sounds, and as bad as pregnancy indigestion can be, this is something I don’t mind tasting the rest of the day! Haha…..sorry, tmi right?!  Anyhow….. give this one a try! Its quick and easy to make, especially if you have the sauce already made. If you don’t, you can find the recipe for homemade Nomato Sauce here. Enjoy 🙂

Italian Baked Ziti (Printable Version)

Italian Baked Ziti

Ingredients:
•    2 Tablespoons Oil
•    1 & ½ teaspoons Minced Garlic
•    1 small Onion, Diced
•    1 & 1/2 pounds Italian Sausage
•    1 pound Ground Turkey
•    2 cups Nomato Sauce (see recipe)
•    2 teaspoons Italian Seasoning
•    Salt & Pepper, to taste
•    16 ounce Package Uncooked Gluten-Free Penne Pasta
•    1 to 2 cups Shredded Sharp White Cheddar Cheese
•    ½ cup Grated Parmesan Cheese
•    Minced Dried Parsley

Directions:

Heat oil in a skillet over medium heat. Add onions and garlic and sauté until it starts to soften. Add the Italian sausage and ground turkey and cook until browned. Stir in the salt, pepper & Italian seasoning.
Preheat oven to 375 degrees.
Meanwhile, cook the pasta according to the package directions until not quite al dente. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Place the pasta back in the pot and stir in the meat, sauce and cheeses and toss to combine.
Place pasta into a greased 9×13 inch baking dish OR (2) greased 8×8 inch baking dishes.* Sprinkle with cheese and parsley.
Bake for 20-25 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*** If making 2 pans, bake one and cool the other before freezing. When ready to cook the frozen casserole, defrost overnight in the fridge and bake normally or until cooked through.

Easy Oven-Baked Country-Style Pork Ribs & Gravy

It’s finally fall, things are super busy, and there’s just something about the combination of apples, onion and pork that’s cozy and comforting, especially as the seasons change. Hubby is a big pork ribs fan, but I don’t like chewing meat right off the bone, so I’m more in favor of the boneless ribs. The country-style ones are nice and meaty, and work great for oven baking or crock-potting. This is a really quick and easy recipe that tastes like you slaved all day in the kitchen! Ive never been great at making gravy, but using the juices from this  for the gravy was simple and delicious! Serve this up with a big batch of mashed potatoes and veggies and you’re set! The amounts are up to you, and you can use onion soup mix that’s pre-made if you want, but why would you with all that msg and stuff?! Give this one a try when you need a tasty meal and are strapped for time! Enjoy 🙂

Easy Oven-Baked Country-Style Pork Ribs & Gravy (Printable Version)
pork ribs
Ingredients:
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika
Applesauce
Water

Directions:
Heat up a dash of oil in a large skillet over med-high heat. Place the pork ribs in the pan and sprinkle with seasonings. Brown, then flip and season again. Brown on all sides. Place in a greased glass baking dish. Sprinkle with the onion soup mix seasonings and top with applesauce. Add water to about halfway up the pork. Cover the pan with foil and bake at 350 F. for an hour. Flip the meat over, cover and bake another hour.

For the gravy: Pour the liquid into a pan and heat over med-high heat. Make a roux with flour/starch and whisk it in until it thickens into gravy. You can add (almond) milk to it to make it a little creamier if you want. Season to taste and serve over the pork ribs.

Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
Ingredients:
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

Directions:
1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

Easy Baked Macaroni & Cheese Casserole (Gluten & Dairy Free)

If you’re like me, you’re always in a rush for dinner and not enough time or energy to make it, at least not a very healthy one! Luckily for us gluten and dairy free eaters, we pretty much have to make something from scratch, as there aren’t many ready to eat meals. Thank goodness I love to cook or these dietary restrictions would be a nightmare! But, when you’re dead on your feet,  have a baby kicking you non-stop in the ribs and haven’t slept in days, this recipe is a total lifesaver! LOL Seriously though, this casserole is super easy to make, and since it has so many variations, it never gets old! This is a great way to have a one-dish meal with plenty of leftovers for the rest of the week! I make this at least once a week for dinner,  (in fact I have the tuna noodle variation in the oven right now!) and then the extras are great for lunches for me. It is a huge time saver, plus its full of protein and other nutrients! YAY for eating healthy, especially important for me while I’m prego. This recipe puts alot of my other pasta dishes to shame in both taste, time and convenience, its my new ultimate go-to recipe! I’m sure there are many other variations you could make, these were just a few of the ones Ive tried and were really tasty! If you’ve got suggestions please feel free to share! You really cant go wrong with any combo of extra add-in ingredients, so add away! I hope you give this one a try next time you’re strapped for time or just want some delicious comfort food! Enjoy 🙂

Easy Baked Macaroni & Cheese Casserole (Printable Version)
Mac and cheese
Ingredients
6-ounces (gluten free) pasta:
*elbow macaroni, rotini, fusilini, or shells
1 cup (plain, unsweetened almond) milk
2 Tbsp (gluten free) flour
1/2 teaspoon onion salt
1 cup shredded sharp cheddar cheese
1/4 cup plain (gluten free) breadcrumbs, panko or regular
1-2 Tbsp (non-dairy) butter, melted

Directions:
COOK pasta according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 1 cup cheese, and macaroni. Add in any other items: meat, veggies, etc. (see below for variations)

POUR macaroni mixture into a lightly greased 1 & ½ qt baking dish.

SPRINKLE evenly with breadcrumbs and a little more cheese; drizzle evenly with melted butter.

BAKE at 380 degrees for 30 minutes or until golden brown.

* Variations:
Macaroni & Cheese with ham, corn & green bell peppers
Tuna Noodle with peas and carrots OR broccoli
Chicken, Bacon & Ranch (seasoning) with green onions
Chicken Cordon Bleu with chicken, ham and parmesan cheese
Taco Bake with bell peppers, corn, olives, ground turkey/beef/shredded chicken, beans and taco seasoning

Roasted Parmesan Potatoes

Potatoes! Simple……yet delicious, not to mention naturally gluten free! And there are so many ways to make potatoes! This side dish is not only tasty, but its quick to make, and couldn’t be any simpler to make!  I made these up real quick and stuck em in the oven to bake while i cooked up some chicken on the George Foreman. These potatoes are sooo good! Crispy, cheesy covered tender potatoes.  I made them with just garlic but I’m sure they’d be awesome with the herbs too. Next time! Well, this is gonna be the shortest post ever, but that doesn’t mean these aren’t worth your time! LOL  Give em a try and enjoy! 🙂

Roasted Parmesan Potatoes (Printable Version)

Ingredients

  • red potatoes, scrubbed &cut in half lengthwise
  • cooking spray
  • grated Parmesan cheese
  • garlic powder
  • other seasonings (rosemary, thyme basil, oregano, etc), optional

Directions

  1. Preheat oven to 400 F
  2. Place foil on baking sheet and spray with cooking spray
  3. Sprinkle Parmesan cheese and seasonings all over the pan
  4. Place baby potato halves face down on the pan.
  5. Bake for 30 to 35 minutes or until potatoes are cooked through.
  6. Cool for 5 minutes before removing from pan.

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Gluten & Dairy Free)

All this talk about salsa lately…. yup, it was just Cinco de Mayo and I swear everyone made some kind of salsa. Well… I can’t eat tomatoes, so what’s a girl to do?! Hmmmm….. how bout some amazingly delicious fresh fruit salsa. Not only is it gluten and dairy free, buts its tomato free too! YAY! Finally a salsa I can eat! Of course I had to compete with hubby for it…..he’s a salsa lover and this one was definitely on his win list! The home-made cinnamon sugar tortilla chips are a perfect complement to the salsa. Its a nice refreshing treat that’s really pretty healthy too! Just in time for spring and summer! Hope you’ll give it a try! Enjoy 🙂

Fruit Salsa & Cinnamon Sugar Tortilla Chips (Printable Version)

 

Fruit Salsa:

1-2 cups diced strawberries

1/2 cup diced fresh pineapple

(or crushed pineapple, drained)

1/2 cup diced peaches

1/2 cup diced mango

2-3 kiwis, diced

2 Tbsp berry jam

Extra sugar, if desired

 

Mix fruit and jam together in a bowl. Add sugar to taste if desired. Put in fridge or freezer to chill.

 

Cinnamon Sugar Tortilla Chips:

6-inch white corn tortillas

Pam or Crisco spray

White granulated sugar

Ground Cinnamon

 

Spray both sides of all the tortillas. Stack the sprayed tortillas and cut into 6ths. Place pieces on a foil-lined baking sheet. Sprinkle with sugar and cinnamon. Bake at 350 F for 1—15 minutes. Let cool on pan.

Baked Cinnamon Roll Donuts (Gluten & Dairy Free)

So yesterday was my husbands and my 6th wedding anniversary, and I wanted to make something REALLY good for breakfast. We’re both a sucker for cinnamon roll anything…..and I ‘ve already made cinnamon roll muffins, coffee cake, pancakes, etc. So…. hmm…what else is there?! Ah-ha! Cinnamon roll Donuts!! I have yet to  use my handy donut baking pan since going dairy free. Why not give these a shot. I’ve got the batter all mixed up and ready to go (which comes together in a snap!!) and guess what?!? I can not find that darn pan ANYWHERE!! LOL. So I start digging….and after finding all sorts of amazing, yet seemingly unusable to me because my food restrictions will make using these unrealistic, baking tools I cleaned out and re-organized my cupboards! And……still no donut pan! So…..the search continued…its amazing where things will hide! At least i found it…..got those donuts in the oven and 15 minutes later….we were immensely enjoying them!! OMG! SOOO freakin’ good! Another successful cinnamon roll recipe added to the arsenal! Enjoy! 🙂

Baked Cinnamon Roll Donuts (Printable Version)

Ingredients:

1 c gluten free flour

½ tsp xanthan gum

¼ cup sugar

3 tbsp brown sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

6 tbsp almond milk + ½ tsp lemon juice

1 egg

1/2 tsp vanilla

1 tbsp non-dairy butter, melted

Glaze:

1/2 c powdered sugar

1/2 tsp vanilla

1-2+ tsp water

Directions:

Mix the almond milk and lemon juice, let sit at least 5 minutes. In a medium bowl, mix together flour, gum, sugars, baking powder, cinnamon and salt. Add the milk, egg, vanilla and melted butter.  Stir to combine. Spoon the batter into a Ziploc bag. Cut off a corner and pipe the batter into a greased 6-donut pan. Bake 12-14 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes.

Combine powdered sugar, vanilla and water.  Stir to combine, add water or more sugar until desired consistency is achieved. Drizzle glaze over donuts.

Doughnuts? YES You Can!

One of the first things that people say when they hear I’m gluten free is…. “I couldn’t ever give up ________!” Most people say carbs or fast food. I thought that too…….but you know what?! I still CAN have all that stuff! Well…..not the fast food, but really…….who needs that junk anyways!? Doughnuts are one of the things that I’ve been missing lately because I love doughnuts! Well, kind of! LOL. Don’t get me wrong, but I’ve never been a real fan of that awful greasy tongue coating (you KNOW what I’m talking about!) or that gut wrenching indigestion for days after…….maybe that’s just my gluten intolerance talking here…..but doughnuts were actually one of the big hints/triggers that I was wheat and gluten intolerant! But no matter how bad I wanted to eat those things…..it wasn’t worth feeling like that. So I’ve found a healthier AND gluten free option to fulfill those doughnut cravings! I found a recipe online for baked doughnuts…….which of course you need a doughnut pan for and I didn’t have! So after calling almost all of the stores in this sometimes unbelievably small town, I found one! Of course I paid double what I could have got it online for…….but like I said before….patience is not one of my strong points! I’ve got this doughnut craving, and now that I found I can finally have one…….. I want one and I want it now! This recipe is great because its not only super yummy, its quick (only 10 minutes to bake!) And when they come out of the oven, they are….. Fabulous….. melt-in-your-mouth delicious! Sooo light and fluffy and NOT greasy at all like you get with store-bought fried doughnuts. So these are almost guilt-free! And now that I have a doughnut pan (of course I then had to buy a mini-doughnut pan as well!) I can make all kinds of doughnuts! Needless to say….. there will be more doughnut recipes coming soon!

Here is a link to buy doughnut pans

And here is a basic cinnamon-sugar baked doughnut recipe to get you started!

Gluten Free Baked Doughnuts (Printable Version)

1 cup gluten free flour + ½ teaspoon xanthan gum
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Dash of salt
1 egg, lightly beaten
6 oz vanilla yogurt
1 tablespoon oil
2 teaspoons lemon juice
2 1/2 tablespoons REAL maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter, melted

Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a shallow dish and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.

Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.

Spray your doughnut pan with Pam spray. Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a doughnut pan.

Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack while still warm.

Use a pastry brush, brush the melted butter over your donuts and then dip each doughnut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.

Yields 6 large doughnuts or 24 mini-doughnuts

Adapted from: Melissa Bakes

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