Posts Tagged ‘gluten free recipes’

Strawberry-Basil Chicken & Bacon Pizza (gluten-free)

So…we had a blast on our trip! I got spoiled having a kitchen, even if it was only for the weekend! And my new thing is breakfast burritos in corn tortillas!! I’m gonna just start making up a big batch of the fillings and each morning fill up a little corn tortilla and have me a tasty breakfast! LOL  We also went out to a couple places that accommodated gluten free! One was the Texas Roadhouse. Now I’m not a big meat eater… but omg! Their slow roasted chicken was to die for! Apparently you  brine it, so that is next on my to try list! We also went to Mai Thai, and it was absolutely delicious! I got the pineapple fried rice… and now I’m set to make my own version of that!! If you have either of those places nearby……seriously go hit em up! Between the amazing food and the great deals I got shopping (yay new clothes & shoes!) I had a fabulous weekend with my sissy and her fam! Glad to be home now…kitchen mess and all! Anyhow… before we left I made this…..so on with the recipe part! LOL

Ok I know what you’re thinking…..what in the world is this weird pizza? But you’ve gotta just trust me on this one….its absolutely fantastic!! I really wanted to try something different, and well……this was it! And I’m so glad i took a chance on it cause it’s a keeper! Even hubby loved it! The flavors of the bacon and sweet onions combined with the strawberries and basil….mmmmmm! I want to make another batch of these! I make them in the 4 inch mini tart pans! The crust tastes so much  better this way, it bakes up the edges and the cheese kinda melts down it and bakes on there! Its like a little gluten free deep dish pizza! I also used dried basil instead of Italian seasoning in the crust to give it a little more basil flavor! To make it dairy free, just use soy cheese. The best part about this was that i got to use the fresh basil out of my own veggie garden! THAT was pretty exciting! 🙂 I also made a dessert pizza but……you’ll have to wait for that one! Enjoy! 🙂

Chicken Bacon & Strawberry Pizza (Printable Version)

Ingredients:
½ cup strawberry jam

1 cup cooked chicken breast, chopped

½ cup cooked, crumbled bacon
1/4 cup sweet onion, diced
1 cup shredded mozzarella cheese
2 fresh basil leaves, finely chopped
1/2 cup fresh strawberries, diced

1 GF Bisquick Pizza crust + dried basil

Directions:
Make pizza dough following package directions. Place dough in 6 mini tart pans or 1 large tart pan (or pizza pan). Bake crust for 10 minutes at 425 F. Take out of oven and spread jam over crust. Add half the cheese, sprinkle on the toppings and top with the remaining cheese. Bake for another 10-15 minutes or until lightly golden. Remove from oven and let cool for a few minutes. Remove from tart pans.

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Upside-Down Strawberry Shortcake (gluten-free & dairy-free)

Strawberries and cake…..need I say more?! Who doesn’t love THAT combination?! There are so many different variations of it too! Never have to eat the same ole boring dry shortcake…..not with a recipe like this anyways! Its a take on pineapple upside down cake…. only better! Its really simple and quick to make…. and just as quick to eat, it’s so tasty! The cake is nice and moist with a sweet, melt in your mouth fruit topping! No need for whip cream on this one! You could easily add in or substitute other berries for the strawberries as well. As you can see, I’m still stuck using paper plates and scrambling around as I made this!  Maybe that’s why it tasted so darn good?! All the extra effort I had to put into making it! LOL! Which reminds me…. here’s my kitchen update: Tiling the floor has proved to be a challenge…..of course I had to pick the 18 inch tile and want it laid diagonally, so finding a tile saw that was big enough was a little difficult! Thank goodness for friends with tools! 🙂 (It surprised me that we didn’t already have one, cause it seems my hubby has every tool you could imagine! His tools are like my clothes/shoes or cooking gadgets! Can’t ever have enough, am i right!?) Anyhow, the flooring is all laid out, just need to finish it up, which means another few days without an oven. Good thing i had my little cooking frenzy over the weekend so I’ve got some more recipes to share with ya stockpiled and ready to post! Hope you try this one out cause it’s a keeper! Enjoy! 🙂

Upside-Down Strawberry Shortcake (Printable Version)

Ingredients:

Topping:

2 Tbsp non-dairy butter, melted
1/2 c brown sugar
1 c of sliced strawberries

Cake

1 1/3 c gluten free flour

1/2 tsp xanthan gum
2/3 c sugar
2 tsp baking powder
2/3 cup almond milk
1/4 c non-dairy butter, melted
1 egg
1 tsp vanilla

Directions:

In a 9 inch round cake dish, add the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and set aside. In a mixing bowl stir the flour, gum, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix until smooth. Pour over the fruit in the cake pan. Bake in the oven at 350 F for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Run a knife around the edges to loosen, then flip it over on to a serving plate, and remove the pan.

Mini Chicken Pot Pies (Gluten Free)

Comfort food turned finger food! These really do taste like chicken pot pie, but basically in a muffin! They are incredibly easy and quick to make and delicious as well! I’m in a huge rush this morning, and really…what else is there to say?! But I promised I’d get this much anticipated recipe posted….next up is chicken and dumplings! (i hope!) Enjoy! 🙂

Mini Chicken Pot Pies (Printable Version)

Chicken Mixture

1/2 cup cooked chopped chicken

2 Tbsp chopped onion

1 /2 cup frz mixed vegt, cooked

1/4 teaspoon salt

1/8 teaspoon ground thyme

1/2 cup shredded sharp cheddar cheese

Baking Mixture

1/2 cup Gluten Free Bisquick

1/2 cup almond milk

2 eggs

 

Heat oven to 375°F. Spray 6 regular-size muffin cups with cooking spray.

Combine chicken, onion, vegetables, seasonings and cheese.

In medium bowl, stir baking mixture ingredients with whisk until blended. Spoon 1 1/2 tablespoon baking mixture into each muffin cup. Divide chicken mixture equally into muffin pans and top with remaining baking mixture.

Bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Lemon-Berry Shortcake

Hope everyone had a happy Easter! We were busy running around to his family and my family, then home for me to cook Easter dinner for my family! A little hectic…things never work out as planned! The one thing that DID turn out fabulously was dessert…. which is great cause that’s my favorite part! LO! I love this recipe because it has a nice lemon flavor (not enough to kill my stomach tho! YAY!) and there are berries in the cake too, which is awesome since I can’t have whip cream and can’t seem to find any non-dairy whip cream anywhere! It’s not the same without that….but this cake is so good I have it eaten before I even realize oh yeah….whip cream on shortcake! You don’t need it! Fresh strawberries on top is pretty yummy too! Whatever way you wanna eat this……I guarantee its gonna be good! Try it out & enjoy! 🙂

Lemon-Berry Shortcake (Printable Version)

Ingredients

1-1/3 cups gluten free flour

1/2 tsp xanthan gum

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2/3 cup almond milk + squirt lemon juice

1/4 cup non dairy butter, melted

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries

Directions

Combine almond milk and lemon juice and let sit 5 minutes.

In a large bowl, combine the flour, gum, sugar, baking powder and salt. In another bowl, combine the egg, “buttermilk”, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely or cool in pan.

Top with fresh strawberries and (non-dairy) whip cream if desired.

A Valentine’s Day Feast

We’ve all heard it…. “The way to a mans heart is through his stomach.” I am prrreeeety sure that’s true! ;)- And since I like to cook….. it works out great for us! I wanted to do something special for valentines day (feeling a little guilty since its too hard to attempt to go out to a restaurant and find gluten, dairy and tomato free food! Tack on yeast and soy free and I’m screwed! LOL!) So….needless to say…..staying home for a romantic home-cooked dinner for 2! But….I wanted to make the whole days worth of meals special….so I got up nice and early and made a delicious banana coffee cake and fresh fruit parfaits! Lunch was a quick trip home for grilled steaks (on my wonderful George Foreman!!) and homemade Ramen soup, which needs some tweeking before I post! Then for my masterpiece of a dinner! Parmesan-basil stuffed chicken breasts with pasta and mixed green salad. Dessert was easy (thank you Bobs red mill for your awesome chocolate cake mix!!) …chocolate cupcakes with dark chocolate frosting (Betty Crocker)! I was a good girl though…. most of these ended up in the freezer! Then I can pull one out for special occasions, or whenever I’m having a serious chocolate craving that I can’t resist LOL….I always wonder what in the world I’m going to do with an entire cake every time some event comes up! I don’t need to eat the whole thing, that’s for sure! Now I’ll be set for awhile!  Overall, it was a great food day and a nice Valentines day! And lucky you!! You’re going to get some amazing new recipes outta me! Hope you give em a try! Well worth it! Enjoy! 🙂

The topping was a little sweet for me….I think next time I’ll cut the streusel in half! You can try it either way though!

Banana Coffee Cake (Printable Version)

Ingredients:

2/3 cup brown sugar

1/2 cup diced walnuts/pecans

1 tablespoon ground cinnamon

1 1/2 cups GF flour

¾ tsp xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup non-dairy butter, softened

1 large egg

2-3 Large ripe bananas, mashed

3 tablespoons almond milk

1 tsp vanilla

Directions:

Preheat oven to 350°F. Grease an 8×8-inch glass baking pan. Stir brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, xanthan gum, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas, milk and vanilla. Add dry ingredients and blend well.

Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.

Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Parmesan- Basil Stuffed Chicken with Strawberry Sauce (Printable Version)

Ingredients

1 cup fresh strawberries, chopped

1/2 tablespoon white vinegar

2 Tbsp strawberry jam

Sea salt and black pepper

2 boneless, skinless chicken breast halves

1 oz Parmesan (or other white cheese)

2 large fresh basil leaves

2 tsp minced garlic

Chopped fresh basil

Directions

1. Preheat George Foreman grill to medium.

2. Cut all fat off of chicken. Cut a lengthwise “pocket “in each chicken breast half by cutting down through the middle of the chicken about an ¾ inch wide, but not through. Cut Parmesan cheese in 2 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt, pepper and garlic and rub in on both sides. Place chicken on grill with the hold side at the top of the grill. Close grill and cook for about 12 minutes or until a thermometer in the thickest part of the breast reaches 180 F.

3.  In a small saucepan, combine strawberries, vinegar, and jam. Over high heat, cook sauce until strawberries are softened and sauce has thickened.

Serve chicken with strawberry sauce. Sprinkle with basil.

Home-made Rice-a-Roni

After finding out you’re gluten and dairy intolerant, you realize you can’t have any of those easy boxed meals anymore…..which after looking at all the additives in them, I’m actually pretty grateful for this “inconvenience”! I’m eating much healthier…..when you create your own meals from scratch you can keep track of exactly what you are eating. One of the things I missed most was Rice-A-Roni! A good rice pilaf is an excellent side dish, and this recipe is so simple and quick to make….and its even tastier then I remember! We make it all the time….since it seems to go with just about everything! My gluten-eating husband can’t get enough of it, and most certainly can’t tell its both gluten and dairy free! I like to throw in some frozen vegetables and even some leftover meat chopped up to make a fried rice like dish! You can easily make this non-gluten and dairy free by using regular pasta and butter….. This is one you’ll really want to give a go! Enjoy! 🙂

Homemade Rice-a-Roni (Printable Version)

Ingredients:

¾ cup long grain white rice
½ cup broken gluten free spaghetti
1 ½ Tbsp (non-dairy) margarine or butter
14 oz water
1 Tbsp instant chicken bouillon
1 tsp dried parsley flakes
½ tsp garlic powder
salt and pepper to taste                                                                                                                                                                                                      1 cup frozen peas & carrots, cooked and drained (opt)

Directions:

Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the water, bouillon, parsley, garlic and salt. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

(opt) While the rice is cooking, microwave the frozen veggies. Drain and add to the rice after rice is cooked through.

** You could also add some chopped up cooked meat after the rice is done cooking.

Banana Split Bread

Oh yes I can! That’s right….eat a banana split without the dairy! It’s actually much more satisfying in this amazing bread recipe. Its got all the essentials of a tasty banana split…I guess if you really wanted you could put some ice cream on it when it is still nice and warm from the oven! Bet that would be delicious! This recipe makes 3 baby loaves, so you can share or freeze the extra and splurge on it later when the mood strikes! Its pretty darn easy to make too! Hope you give this one a try… you won’t be disappointed!  Enjoy!

Banana Split Bread (Printable Version)

1/3 cup shortening

1/2 cup + 2 Tbsp sugar

2 eggs

1 3/4 cups GF flour + 1 tsp X-gum

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 med, ripe bananas, mashed

8 oz crushed pineapple, drained

1 cups semisweet chocolate chips

5 oz maraschino cherries, chopd

1/2 cup chopped walnuts

1 c marshmallows

1/2 c coconut

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries, walnuts, marshmallows and coconut. Pour into greased 9-in. x 5-in. loaf pan. Bake at 350° for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin Paradise

Halloween to Thanksgiving, what can possible taste better during this lovely Autumn holiday season then pumpkin!?! I’ve been craving pumpkin anything and everything lately! So I’m going to share a few of my new fall faves!  Pumpkin Cranberry Muffins, Pumpkin Pie Milkshakes, and of course, Gluten free Pumpkin Pie! I’ve got some new ones I’ll be trying soon, so stay tuned! Enjoy! 🙂

Pumpkin Cranberry Muffins (Printable Version)
1 cup GF  flour + ½ tsp xanthan gum
1/4 cup + 2 Tbsp sugar
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup pumpkin puree
1 large egg, lightly beaten
2 Tbsp oil
1/2 cup nonfat milk
1/2 cup fresh cranberries, chopped

Preheat oven to 350 degrees. Coat a 6-cup muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.

Pumpkin Pie Milkshake (Printable Version)

1/3 cup canned pumpkin

1/4 – 1/2 cup milk
1/4 tsp vanilla
1/2 tsp cinnamon
Dash of cloves
Dash of nutmeg
2 Tbsp brown sugar
2 cup vanilla ice cream
1-2 (GF) graham crackers, crushed

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Adapted From: Our Best Bites

Crustless GF Pumpkin Pie (Printable Version)

Ingredients:

Nonstick cooking spray

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

15 oz LIBBY’S 100% Pure Pumpkin

12 oz can evaporated milk

Directions:

Preheat oven to 325 degrees F. Spray a 9 or 10 inch glass pie dish.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into prepared pie pan.

Bake for 45-60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

** Recipe from Libby’s

Comfort Food at its Finest!

Its raining outside, the fire is roaring in my beautiful new fireplace (Thanks honey!) and I’ve got my comfy pjs and slippers on. I’m so ready for an evening inside just snuggling on the couch with my girls and a movie. And of course….its a  perfect time for some home made soup and gluten free corn bread. What could be better than a hot bowl of soup to warm you up on a chilly autumn afternoon? This recipe is perfect because it serves 2 (although with us its 3, but leftovers for me the next day! ) It doesn’t take too long to make, and you could easily double the recipe. And you can’t go wrong with cornbread especially when its made from scratch! Its light and moist and easy to make! Mmmm….. So next time the mood hits for some great comfort food, hope you turn to these and enjoy a nice cozy meal! 🙂

Autumn Chowder (Printable Version)

Ingredients

Real Bacon Bits

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules (GF)

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons potato or tapioca flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese

Directions

Sauté onion until tender in a little oil. Add the potato, carrot, water

and bouillon. Bring to a boil. Reduce heat; cover and simmer for

15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the

flour and cold water until smooth; gradually whisk into soup. Bring

to a boil; cook and stir for 1-2 minutes or until thickened. Remove

from the heat; stir in cheese until melted. Sprinkle with bacon bits.

Yield: 2 servings.

Adapted From: Taste of Home

Gluten-Free Sour Cream Cornbread Muffins Recipe (Printable Version)

Ingredients

2 Tbsp Butter, softened

1 ½ Tablespoons sugar

1 Egg

1/4 cup sour cream

1/4 cup milk

1/2 cup Gluten-Free Flour + 1/4 tsp xanthan gum

1/3 cup yellow cornmeal

1 teaspoon gluten-free baking powder

1/4 teaspoon salt

Directions

Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Spoon batter into 6 greased or paper-lined muffin cups. Bake for 15 to 18 minutes
or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Adapted From: Land O Lakes

It’s a Spicy Meat-a-balla!

Despite the title of this blog, the recipe I’m sharing today is not spicy! My stomach does not like spicy things, however it does have a nice herb flavor! I was able to give up pasta and bread when I went gluten free… but then I realized I didn’t have to! Walmart carries a wonderful gluten free pasta, its made from corn and rice. The quinoa pasta isn’t bad either. So that’s where I started….I’ve been making some amazing Italian pasta dishes lately. We have a local Italian heritage weekend coming up and as my husbands family is Italian and we go every year, I’ve been getting all geared up for some delicious favorites. So…now that we’ve got the pasta… lets start with the meatballs! Yes….gluten free meatballs, and they only take 30 minutes! Amazing right?!? So here we go….

30-Minute Baked Gluten Free Italian Meatballs (Printable Version)

1 lb extra-lean ground beef (or meat mixture if you prefer)

1 egg

2 2/3 Tbsp milk

2/3 c gluten free bread crumbs (enerG GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

While the meatballs are baking, cook your pasta according to directions on package, add tomato or Alfredo sauce (or if you can’t have either of those like me!, you can add a little butter and some grated Parmesan cheese) and then add your meatballs and Parmesan cheese and Viola! You’ve got one amazing gluten free dinner! The meatballs freeze well too.

Another Italian favorite of mine is spaghetti pie. Easy to make and absolutely delicious! Leftovers are yummy too! I make this without the tomato products because I can’t have them…..and its just as good. So its up to you which way you want to make it!

Spaghetti Pie (Printable Version)

Ingredients

1 pound extra lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained (opt)
1 can (6 ounces) tomato paste (optional)
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces GF spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) low-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions

In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the (tomatoes, and tomato paste,) oregano, salt, garlic powder, sugar and pepper; set aside.

In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.

** You can omit the tomatoes and tomato paste and its still amazing!

So now you can enjoy some fabulous Italian meals gluten free and no one will even know they are gluten free! There are many other pasta dishes and casseroles that I will be sharing soon! Its that time of year……as its getting colder, I want to heat up the oven and eat a nice “comfort” food dish! Now I can’t wait for dinner tonight! Leftover spaghetti & meatballs! YUM! Enjoy! 🙂

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