Captain Mac

Homemade macaroni and cheese, who doesn't love that?  This is a great comfort food recipe that is made in the slow cooker!  We had lots of leftovers, and honestly, I thought it just got better and better!  Oh, and of course, it's gluten free!!

Enjoy!
Kirsten

PS: The recipe comes from my friend Cheryl Moeller's new cookbook, Creative Slow Cooker Meals.

CAPTAIN MAC

1 lb. gluten free elbow macaroni
6 oz. colby cheese, shredded
6 oz. asiago cheese, shredded
6 oz. sharp cheddar cheese, shredded
4 tablespoons butter
3/4 cup milk
2 eggs, beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard

1)  Cook macaroni according to package directions until just shy of al dente.  Drain and transfer to slow cooker.  Mix in butter and cheese.

2)  In separate bowl, whisk together milk, eggs, salt, pepper and dry mustard.  Pour over macaroni.  Cover and cook on low for 2 to 3 hours.

NOTES:

~I didn't have asiago cheese, so I just used whatever I had on hand and it was delicious.  You can always mix up your cheeses depending on your taste or what you have on hand at the time!

Macaroon Kisses

These are one of my favorite Christmas cookies, but you could make them for any occasion!  They are so delicious and the recipe is already gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from the Eagle Brand Holiday Magic cookbook.

MACAROON KISSES

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons vanilla extract
1 teaspoon almond extract
5 1/3 cups (14 ounces) flaked coconut
48 solid milk chocolate candy kisses, stars or drops, unwrapped

1)  Preheat oven to 325F.  Line baking sheets with foil; grease and **flour foil.  Set aside.

2)  In large mixing bowl, combine Eagle Brand, vanilla and almond extract.  Stir in coconut.  Drop by rounded teaspoonfuls onto prepared baking sheets; with spoon, slightly flatten each mound.

3)  Bake 15-17 minutes or until golden brown.  Remove from oven.  Immediately press candy kiss, star or drop in center of each macaroon.  Remove from baking sheets; cool on wire racks.  Store loosely covered at room temperature.

Makes 4 dozen cookies.

NOTES:

~Make sure to use a gluten-free flour for the pans!

Spiced Butternut Squash Soup

I don't normally try out new recipes on guests, but I didn't think I could mess this one up, so I made it on Thanksgiving day this year and it was amazing!  I had twice the amount of squash needed for the recipe, so I made it again tonight and tweaked a few things, it's super delicious, healthy and total comfort food on a cold winter's night!

Enjoy!
Kirsten

SPICED BUTTERNUT SQUASH SOUP

3 pounds butternut squash, halved and seeded (about 2 large)
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)

1)  Preheat the oven to 375F (190C).  Pour a thin layer of water in a baking dish, or a cookie sheet with sides.  Place the squash halves cut side down on the dish.  Bake for about 40 minutes, or until a fork can easily pierce the flesh.  Cool slightly, then remove the peel.  Set aside.

2)  Melt the butter in a large pot over medium heat.  Add the onion, leek and garlic and saute for a few minutes, until tender.

3)  Pour the chicken broth into the pot.  Add the potatoes and bring to a boil.  Cook for about 20 minutes, or until soft.

4)  Add the squash, and mash with the potatoes until chunks are small.  Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth.  Return to the pot.

5)  Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half.  Heat through, but do not boil.

6)  Ladle into soup bowls and top with a dollop of sour cream.

NOTES:

~I used boxes of chicken broth and just measured out 49.5 ounces.  Look for a broth with no MSG!

~The first time I made it, I thought the sherry flavor was too strong, so I used less next time and liked it better.  It was still good with 1/2 a cup, but it overwhelmed the other flavors, in my opinion.

~I added a bit more cayenne, allspice and nutmeg than the recipe called for.  You can add these to taste, but realize that the flavors will become a bit stronger as they cook.  So don't put them in, taste right away and then add more.  Wait a bit until the flavors have time to really shine, then add in small increments until you like the flavor.  I also added a very small dash of cinnamon the second time I made it.

~I did not use the sour cream on top, that just doesn't sound good to me.  I topped mine with a few fresh mint leaves and I thought it was delicious.  In fact, I was considering adding a little mint in the soup next time for an interesting background flavor.  If you do this, I wouldn't add much, you don't want mint soup - it should be more of a subtle hint in the background!

~I highly recommend an immersion hand blender for this and other soup recipes!  I can't imagine having to transfer the soup in batches to a blender or food processor, but certainly , if that is all you have, it will work, it's just going to be a bit more work for you!  I skip the part about mashing the potatoes with the squash and just hit it with my hand blender and within a minute or so, it's perfectly creamy with no sign of chunks!

 

Garlic Lover's Chicken

This recipe was given to me by my sister-in-law.  We both love to bake and cook and we always share our best recipes with each other.  This one is a keeper!

Enjoy!
Kirsten

GARLIC LOVER'S CHICKEN

1/2 cup gluten-free bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
6 boneless, skinless chicken breast halves
1/4 cup butter, melted
1 to 2 garlic cloves, minced
1 1/2 tablespoons lemon juice

1)  In a large resealable plastic bag, combine the first five ingredients.

2)  Place milk in a shallow bowl.  Dip chicken in milk, then shake in the crumb mixture.

3)  Place in a greased 13 x 9 inch baking dish.

4)  Combine the butter, garlic and lemon juice; drizzle over the chicken.  Sprinkle with paprika.

5)  Bake, uncovered at 350F for 25 minutes or until the juices run clear.

Caramel Pecan Cheesecake

Cheesecake is one of my all time favorite desserts!  This recipe is delicious and easily made gluten-free!

Enjoy!
Kirsten

CARAMEL PECAN CHEESECAKE

1 cup gluten-free graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons gluten-free flour blend of your choice
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 Kraft caramels
32 pecan halves

1)  Mix crumbs, 3 tbsp. sugar and butter; press firmly onto bottom of 9 inch spring form pan.

2)  Bake at 325F for 10 minutes.

3)  Beat cream cheese, 1 cup sugar, flour and vanilla until well blended.  Add sour cream; mix well.

4)  Add eggs, one at a time, mixing on low speed after each addition just until blended.  Pour over crust.

5)  Bake at 325F for 1 hour and 5 minutes or until center is almost set.  Loosen cake from rim of pan; cool before removing rim of pan.  Refrigerate 4 hours or overnight.

6)  Place caramels and 1 tablespoon water in microwavable bowl.  Microwave on high 1 minute or until caramels are completely melted when stirred.

7)  Drizzle caramel over cheesecake and place pecan halves on top.

NOTES:

~This looks beautiful if you toss the pecan halves in just a bit of oil first and then in sugar.

Aunt Betty's Brunch Casserole

This is an easy and delicious brunch casserole that you make the night before.  Just pull it out of the fridge in the morning, bake and enjoy!

It's one of my favorites.

Enjoy!
Kirsten

PS: The recipe comes from, Aunt Betty, of course!

AUNT BETTY'S BRUNCH CASSEROLE

1 1/2 lbs. gluten-free pork sausage
9 eggs
3 cups milk
6 slices gluten-free bread, cubed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups cheddar cheese, shredded

1)  Crumble sausage and brown well, then drain.

2)  In a large bowl, beat eggs.  Stir in remaining ingredients and sausage.

3)  Pour into greased 9 x 13 inch baking dish, cover and refrigerate overnight.

4)  Bake uncovered at 350F for 45 to 50 minutes.

NOTES:  

~This is delicious served with salsa and sour cream, for a Mexican flair.

Flan

This is one of my absolute favorite desserts!  It's a little different from your typical Flan because it has cream cheese in it, which gives it a super rich and creamy texture.  If your kids are adventurous, you might get them to try it.  I don't think it's something that most kids will like, but the adults I know sure do!  Pair it up with Taco Night and maybe my super delicious Mexican Rice recipe under "Side Dishes"!

Enjoy!
Kirsten

FLAN

1- 8 oz. bar of cream cheese
1 can sweetened condensed milk
1 can evaporated milk
3 eggs
1 teaspoon vanilla
6 tablespoons granulated sugar

1)  Preheat oven to 350F and place a 9-inch glass pie plate or 8x8x2-inch baking dish in the oven, empty.

2)  Using a hand mixer, blend cream cheese and condensed milk until smooth.

3)  Add evaporated milk, eggs and vanilla.  Blend and set aside.

4)  Make caramel by melting the sugar in a small sauce pan over medium heat, stirring constantly, until completely melted and golden brown.

5)  Pour hot caramel into the hot pie plate or baking dish, covering most of the bottom.  Immediately pour the custard mixture over the caramel.

6)  Using your hot pads, place the pie plate or baking dish into a larger baking dish with 1/2-inch of hot water in it.

7)  Bake for 55-70 minutes or until a clean knife inserted in the center comes out clean.

8)  Remove the flan from the water bath and place on a rack to cool.  Loosen around the edges with a knife.  Cool for 25 minutes before flipping over onto a serving platter.

NOTES:

~I softened the cream cheese just a bit in the microwave to make it easier to blend with the other ingredients.

~Mine is usually done after 55 minutes.

~The cans of sweetened condensed and evaporated milk are the "regular" larger sized cans - not the little ones.

Maple Glazed Chicken Legs

What a simple recipe and your kids will LOVE it!  My kids thought it was so fun eating the chicken legs!  My oldest son has Aspergers, so he has some sensory issues and doesn't like to get his fingers dirty, so we just wrapped the bottom part of his chicken leg in a napkin and he went to town!

Enjoy!

Kirsten

PS: This recipe comes from The Autism Cookbook (101 Gluten-Free and Dairy-Free Recipes, by Susan K. Delaine

MAPLE GLAZED CHICKEN LEGS

6 medium chicken legs
1 cup 100% maple syrup
2 tablespoons raw apple cider vinegar
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon curry seasoning (optional)

1)  Preheat oven to 375F.

2)  In a small mixing bowl, combine all ingredients except for chicken.  Stir with a whisk until blended.

3)  In a large freezer storage bag, combine glaze ingredients and chicken legs.  Seal the bag and use your hands to gently blend the maple seasoning into the chicken from the outside of the bag.  Refrigerate for 1 hour.

4)  Place the chicken on a glass baking dish and bake 45 minutes or until golden brown.

NOTES:

~I bought two packages of all natural chicken legs for my family of four.  I think I ended up with about 20 legs.  I doubled the recipe and split them into two freezer bags.

~I did not dirty a mixing bowl.  I just put the glaze ingredients right into the bag and mixed them up by sealing the bag and "squishing" it with my hands.

~I did not use the curry, as I didn't think my children would be fond of that flavor.

Chocolate Chip Pumpkin Bread

My first thought when I saw this recipe was "YUCK!"  Chocolate and pumpkin just did NOT sound good to me!  But I tried it anyway and my first thought after tasting it was "AMAZING!"  It is super moist, super chocolaty and super delicious!  The perfect recipe for fall!

Enjoy!
Kirsten

PS: The recipe comes from the September/October 2001 issue of Quick Cooking, of course I changed it to be gluten-free!

CHOCOLATE CHIP PUMPKIN BREAD

3 cups Gluten-Free Flour Blend
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 1/4 cups vegetable oil
1 1/2 cups semi-sweet chocolate chips

1)  Preheat oven to 350F.

2)  In a large bowl, combine the flour, cinnamon, salt and baking soda.

3)  In another bowl, beat the eggs, sugar, pumpkin and oil.  Stir into dry ingredients just until moistened.

4)  Fold in chocolate chips.

5)  Pour into two greased 8x4x2 inch loaf pans and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

6)  Cool for 10 minutes before removing from pans to wire racks.

NOTES:

~I used the Gluten-Free All Purpose Flour Blend from the Recipes for Gluten-Free Kids cookbook, listed under the GF Flour Blends tab.  Just make sure you don't use the one that says "For Bread".

Gluten Free Dunkin' Donuts Are Here!

Written by Leslie Morris of Triumph Dining

Dunkin’ Donuts fans unite – the company is readying to sell gluten-free cinnamon-sugar doughnuts and blueberry muffins in stores nationwide this year, positioning itself as the first in the fast food industry to offer gluten-free pastries.

The company was pleased with the results of its pilot in Massachusetts locations earlier this year and the gluten-free items are now available in the Hartford, Connecticut area.

Note that the new menu items are not necessarily lower in calories than other baked goods sold by Canton, Massachusetts-based Dunkin’ Brands. The wheat-free doughnut has 320 calories, while its glazed doughnut has 260 calories. The gluten-free blueberry muffin has 400 calories versus 460 for the standard version and 410 for a reduced-fat one. So, though the tasty eats will be better alternatives for those who are gluten intolerant, they will not necessarily be better for you. They are still doughnuts, after all.

The suggested prices are $1.89 for Dunkin’s gluten-free doughnuts and $2.39 for muffins. The Dunkin’ chain has more than 7,300 U.S. shops.

Afterglow Cosmetics Product Review by Triumph Dining

Written by Laura Mertens

When you’re on a strict gluten-free diet, it’s not only food and drink that you have to watch out for. Anything which goes in you mouth, such as toothpaste, mouthwash and lip products, must also be checked for gluten. 

Many lip-sticks contain wheat-based oils and proteins so watch out! You don’t want to be strictly gluten-free, just to be keep poisoning yourself with a little bit of lipstick every day. There are a few company on the market which offer gluten-free cosmetics but Afterglow Cosmetics are the first line of cosmetics to be certified gluten-free by the Gluten-Free Certification Organization (GFCO).

CEO and Founder, Kristin Adams, set out to develop a safe line of gluten-free cosmetics since the company began in 2004. Both her mother and sister have celiac disease, so she understands cross contamination and the serious consequences when celiacs consume even the tinniest amount of gluten. 

As well as being completely gluten-free, Afterglow Cosmetics are also soy free, mercury free, paraben free, GMO free, synthetic dye free, fragrance free, carmine free and petrochemical free. They are also certified cruelty free by Leaping Free. That’s a lot of free!

NOTE:

I checked this website out and the products are definitely pricey!  $24.00 for a lipstick or mascara! Speaking as someone with Celiac disease, I do think it is important to use gluten-free cosmetics, but I think you can still use some of the products from Walgreens or Target - you may just have to call the company to ask about gluten.  Remember, everything you put on your skin goes into your bloodstream!  If money isn't an issue and you want to be sure that cross-contamination isn't an issue, Afterglow might be the right choice for you!

Shop wisely!
Kirsten

Pillsbury and Celiacs Welcome Three New Gluten-Free Products to Market

Written by Leslie Morris of Triumph Dining

Thank you Pillsbury! Your friends at Triumph Dining were thrilled to read your recent press release on your new offerings: pie and pastry crust, chocolate chip cookie dough, and thin crust pizza dough.

General Mills, who owns Pillsbury, has long been a friend of the gluten-free community. Its associated companies now offer more than 300 gluten-free products. Chex Cereal was its first mainstream product followed by Betty Crocker baking mixes. Today there are seven varieties of gluten-free Chex cereal.

The Pillsbury team developed at least a dozen different formulas to test. Wheat flour was eliminated. The cookie dough contains rice flour. The pie crusts have rice and sorghum flour. The thin pizza crust contains tapioca starch, rice, millet and sorghum flour.

In the summer of 2012, about 20 consumers handled the dough, tasted and critiqued it. At that time the company also created a 35-member Gluten-Free Advisory Board. Said Jill Haspert, associate marketing manager at Pillsbury, “It was eye opening to listen to gluten-free consumers, who told us they couldn’t find products their kids would eat. We found that moms with gluten-free kids were cooking two meals at ho me. One consumer even told us that a gluten-free cookie has to pass the ‘dunk-able’ test, meaning it wouldn’t crumble when her kids dunked it in milk.”

We’ll be looking for these new products in our local grocery store pronto.

Best Three-Cheese Fondue

I have made this cheese fondue many times and it is by far my favorite recipe!  There are many good gluten-free breads you can use for dipping and apples are good too!

Enjoy!
Kirsten

PS: This recipe comes from allrecipes.com.

BEST THREE-CHEESE FONDUE

1 cup white wine
1 tablespoon butter
1 tablespoon gluten-free flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed

1)  Bring the wine to a boil in a small saucepan.

2)  Meanwhile, melt the butter in a medium saucepan over medium low heat.  Whisk in the flour and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

3)  Once the flour is cooked, stir the wine into the flour mixture slowly.  Use a whisk to smooth the mixture.  Slowly add cubes of cheese; stir until cheese is melted.  Transfer cheese mixture to a fondue pot.  Keep warm over low flame.

Chocolate Fondue

This is the best chocolate fondue I have had and it's super easy to make!  Some of my favorites for dipping are bananas, pineapple and strawberries.  The kids love the marshmallows, pound cake, pretzels and Oreo cookies!

Enjoy!
Kirsten

PS: This recipe comes from the FoodNetwork.com, courtesy of Emeril Lagasse

CHOCOLATE FONDUE

1 pound of dark chocolate
1 pound of milk chocolate
1 pound white chocolate
3/4 cup heavy cream
6 ounces Grand Marnier

1)  Chop each of the chocolate into small pieces, separately.

2)  Place each type of chocolate into its own fondue pot.  Turn the pot setting to medium or 5.  In a saucepan, heat the cream and Grand Marnier.  When the cream comes to a simmer, remove from the heat and pour 1/3 over each type of chocolate.  Whisk until smooth.

NOTES:

~I normally don't do all three types of chocolate.  We like dark or semi-sweet chocolate the best and I always use Ghirardelli Chocolate.  It is the best in my opinion!

~I have left out the Grand Marnier and it is still delicious!

Black Bean and Corn Salsa

Yummy, yummy, yummy, is all I can say!!  Perfect for Mexican night!  Cilantro, lime juice, cumin, some of my favorite flavors wrapped up in one delicious dish!

Enjoy!

Kirsten

BLACK BEAN AND CORN SALSA

1 can corn with red & green peppers, drained

1 can black beans, drained & rinsed

1/2 cup red onion

1/4 cup cilantro

2 tablespoons lime juice

1 teaspoon cumin

2 avocados - chopped (optional)

1)  Combine all ingredients - except avocados.

2)  Let stand in refrigerator for at least an hour.

3)  Add avocados just before serving.

4)  Serve with tortilla chips.

Mexican-Style Shredded Beef

Tried this recipe for dinner tonight.  It was AWESOME!!  Oh, and there's nothing better than having dinner done in the morning!  This one is a slow cooker recipe!  The sauce was a bit spicy for my little ones, so I just pulled out a chunk of meat without the sauce, shredded it for them and put it in their tortillas plain.

It's gluten-free and dairy-free, unless of course you have to have cheese and sour cream!

Enjoy!
Kirsten

PS:  The recipe comes from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats) cookbook.

MEXICAN-STYLE SHREDDED BEEF

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch
Taco shells and/or corn tortillas
Shredded dairy-free cheese alternative

1)  Cut roast in half.  Combine cumin, coriander, chili powder, salt and red pepper in a small bowl.  Rub over roast.  Place 1/4 cup salsa in a 4-quart slow cooker; top with one piece of beef.  Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker.  Cover; cook on low 8-10 hours.

2)  Remove roast from cooking liquid; cool slightly.  Trim and discard fat.  Shred meat with two forks.

3)  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off fat.  Turn heat to high.  Blend water and cornstarch in a small bowl until smooth.  Whisk into liquid in slow cooker.  Cook, uncovered, 15 minutes or until thickened.

4)  Return beef to slow cooker.  Cover; cook 15 minutes or until heated through.  Adjust seasonings.  Serve in taco shells; sprinkle with dairy-free cheese alternative.  Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Tuna Noodle Bake

Tried this recipe tonight for dinner and it was awesome!  My kids ate it too, they complained a bit about the peas, but you really couldn't taste them, so they did eat it.  If you can have dairy, adding some cheese to it would be yummy, but I kept it per the recipe for this first time.  It's definitely comfort food.  I served it with corn bread muffins (Pamela's gluten-free mix) - yummy!

Enjoy,
Kirsten

PS:  The recipe comes from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats) cookbook.

TUNA NOODLE BAKE

4 tablespoons dairy-free margarine, divided
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons sweet rice flour (mochiko)
1 1/2 cups soy milk or other dairy-free milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried mustard
1/2 teaspoon dried thyme
4 cups cooked gluten-free macaroni, rotini or other small pasta shape
2 cans (6 ounces each) tuna, drained and flaked
2 cups peas
1/2 cup crushed potato chips

1)  Preheat oven to 350F.  Melt 2 tablespoons margarine in small skillet.  Add onion and garlic; cook and stir 2 minutes or until softened.

2)  Melt remaining 2 tablespoons margarine in medium saucepan over low heat.  Whisk in rice flour; cook and stir 2 minutes without browning.  Stir in soy milk; bring to a boil.  Reduce heat; simmer 2 to 3 minutes or until thickened.  Stir in Italian seasoning, salt, pepper, mustard and thyme.

3)  Combine pasta, onion mixture, tuna and peas in a large bowl.  Add sauce and combine.  Transfer to a shallow baking dish or casserole.  Sprinkle with potato chips.  Cover; bake 15 minutes.  Uncover; bake 10 minutes or until hot and bubbly.

NOTES:

~If you are dairy-free, follow the ingredient list above, I did use butter when I made it.

~I stay away from soy, so I used vanilla almond milk.  Yes, the sweetened one.  It tasted great, but you could also use unsweetened rice or almond milk, or the unsweetened almond/coconut milk blend would be good too.

~I always use kosher salt for savory recipes.

~I used Schar gluten-free rotini, but any small noodle would be great.

~I used white albacore tuna, that is my favorite type.

~I used frozen baby peas and I thawed them in the microwave for just a minute before adding them in, but probably just throwing them in frozen would work too.

~I didn't measure, but I'm thinking I used more like 1-1 1/2 cups of potato chips.  I thought that would make it appealing to my boys.  I put it in an oval casserole dish, so 1/2 a cup of chips wouldn't have even come close to covering the top.

~I didn't do this, but I think it would be yummy to drizzle a little bit of melted butter over the chips before baking, however, if you're trying to keep it lower cal, then skip that for sure!

Smothered Pork Chops

This is an absolutely delicious dish.  Many times pork chops are dry and I was worried, since this recipe calls for thin cut chops, but they are seriously moist and delicious!  It's also pretty spicy, which we love!  My boys even liked the chops, I just served theirs without much sauce.  They also loved the sausage, not the potatoes so much, but we are working on that!  My husband and I loved it so much - it's one of our new favorites!!

Enjoy!
Kirsten

PS:  This recipe comes from The Gluten-Free Table cookbook, by Jilly Lagasse and Jessie Lagasse Swanson

SMOTHERED PORK CHOPS

4 thin-cut pork chops
Emeril's Original Essence Seasoning or Cajun seasoning of your choice, to taste
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 tablespoons olive oil, plus more as needed for the roux
2 tablespoons gluten-free all purpose flour blend (we've used Arrowhead Mills)
1 large yellow onion, thinly sliced (about 1 1/2 cups)
3 to 3 1/2 cups chicken stock
1 bay leaf
1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
1 pound gluten-free smoked sausage, sliced
1 medium-size potato, peeled and diced (1 1/3 to 1 1/2 cups)

1)  Season both sides of each pork chop with several sprinkles of Essence Seasoning, salt and pepper.

2)  In a large skillet over medium-high heat, heat the olive oil and sear the chops for 2 to 4 minutes on each side, or until they begin to brown.

3)  Remove the chops from the skillet and set aside.  Lower the heat to medium and add more olive oil until you estimate that there is again about 2 tablespoons of oil in the pan.

4)  Add the flour blend and cook for another 2 to 4 minutes, stirring constantly so the roux doesn't burn.  The mixture should turn the color of light peanut butter.

5)  Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook another 5 minutes, or until the onions have softened and are coated with the roux.

6)  Stir in 2 2/3 cups of the chicken stock until the roux mixture has blended smoothly into the stock.

7)  Return the pork chops to the skillet, along with the bay leaf, and cover.  Simmer on low heat for 30 to 45 minutes, stirring the roux mixture occasionally.  If the gravy becomes too thick, add enough of the remaining chicken stock to thin it out.  If the gravy is too think, incorporate the cornstarch and water mixture to thicken it up.

8)  After the chops have simmered for 30 to 45 minutes, add the sliced sausage and diced potatoes.  Re-season the mixture, re-cover and simmer for an additional 10 to 15 minutes, or until the potatoes are tender.

9)  Remove from the heat and discard the bay leaf.  Serve each chop with a heaping pile of sausage and potatoes along with a healthy spoonful of gravy.

NOTES:

~I ended up using 8 chops and it worked out fine.

~I used a gluten-free Cajun seasoning that I had in the pantry.  I'm sure any g-free Cajun seasoning would be fine!

~I mixed the spices in a Ziploc bag first, then put them onto a plate to roll the meat in them, that made it easy to blend the spices together well.

~I used my favorite gluten-free flour blend, which is on my blog under the "Gluten Free Flour Blends" tab - it's the one from the Gluten-Free Recipes for Kids cookbook (not the one for bread).

~I used Klement's smoked polish sausage.  The package was more than a pound, but I used the whole thing.

~I did use the cornstarch and water to thicken up the gravy.

Beef Stew

I tried this recipe the other night and it was awesome!!  My kids didn't really like it, although my little guy did like the meat.  They have never really had much soup/stew, so I think they just don't dig the whole texture, but I guarantee adults will LOVE it!!

Enjoy!

Kirsten

PS: The recipe comes from the Deliciously G-Free cookbook by Elisabeth Hasselbeck.

BEEF STEW

1/4 teaspoon salt

2 pounds lean cubed stew beef, trimmed of excess fat

1/4 cup brown rice flour

2 teaspoons gluten-free sweet or hot Hungarian paprika

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

1 large onion, sliced into thin rings

2 slices gluten-free bacon, chopped

4 garlic cloves, minced

2 tablespoons gluten-free tomato paste

1/2 cup dry white or red wine

4 cups gluten-free beef broth

4 carrots, cut into 1-inch chunks

1 large sweet potato, cubed

2 tablespoons chopped fresh flat-leaf parsley

1)  Sprinkle the salt over the meat.  On a sheet of wax paper, mix the brown rice flour, paprika, and black pepper.  Roll the beef cubes in the flour mixture to coat them.  Set aside.

2)  Heat 1 tablespoon of the canola oil in a large heavy-bottomed skillet over medium-high heat.  Add the beef and cook, turning the pieces once or twice, until they are golden, 5 to 7 minutes.  Transfer the beef to a plate.

3)  Add the remaining 1 tablespoon canola oil to the skillet, and add the onion, bacon and garlic.  Cook for 4 to 5 minutes, until the onion begins to soften and brown.  Then reduce the heat to low, add the tomato paste and cook for 1 minute, stirring well.  Add the wine and bring to a simmer.

4)  Return all the meat and any accumulated juices to the skillet.  Add the beef broth, scraping up any browned bits and pieces from the bottom of the pan.  Bring the stew to a steady simmer (you may need to raise the heat to medium).  Cover and simmer until the meat is fork-tender, 2 to 2 1/2 hours.

5)  Add the carrots and sweet potato to the stew and cook for 30 minutes, until the carrots are tender.  Spoon into warmed soup bowls, garnish with the parsley and serve.

NOTES:

~I like kosher salt for salting the beef.

~I try to stay away from canola oil, since it's mostly GMO.  Olive oil or grapeseed oil are much better.

~I prefer a red wine for a beef dish.

Banana Bread Bars With Brown Butter Frosting

I usually freeze any over ripe bananas and use them later for smoothies, but I had a good supply already in the freezer and quite a few seriously ripe bananas on the counter, so I decided to bake some banana goodness today.  I was about to search for a new recipe when I happened to see a post on Facebook with this recipe!  The original recipe is not gluten-free, but I used my favorite g-free flour blend and they turned out absolutely INCREDIBLE!!  Seriously, these are dangerous!  They are so super moist and yummy, you'd never in a million years guess that they are gluten free!  So save those bananas and give this recipe a try!

Happy Banana Baking!
Kirsten

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 3/4 cups (3-4 large) ripe bananas, mashed
2 teaspoons vanilla
2 cups gluten-free flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Brown Butter Frosting:

1/2 cup butter
4 cups powdered sugar
1 1/2 teaspoons vanilla
3-4 tablespoons milk

1)  Heat oven to 375F.

2)  Grease and flour a 15x10-inch jelly roll pan.

3)  In a large bowl, beat together the sugar, sour cream, butter and eggs until creamy.

4)  Blend in the bananas and vanilla extract.

5)  Add the flour, baking soda and salt and blend for 1 minute or until thoroughly blended.  Stir in walnuts.

6)  Spread batter evenly into pan.  Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.

7)  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter boil, stirring often, until it turns a delicate brown and remove from the heat immediately.

8)  Add the powdered sugar, vanilla and milk.  Whisk together until smooth (it should be thicker than a glaze, but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

NOTES:

~I did not have a jelly roll pan so I used a 15x11-inch cake pan.  I think any pan that is close to that size would be fine.

~My bananas were small, so it took 6 to measure 1 3/4 cups.

~I used my favorite gluten-free flour blend, which is listed separately on the "Gluten-Free Flour Blends" tab.  It's the one from the Gluten-Free Recipes for Kids cookbook, just make sure it's not the one for breads.

~I used vanilla almond milk in the frosting.  I put in the 3 tablespoons that the original recipe called for and the frosting was SUPER thick, so I just dumped more in until it was the right consistency.  I guess it to be an extra tablespoon, but you might have to add more or less, just play with it.

~I did not add the walnuts for this first time trying the recipe because I wanted my kids to like it, but I think adults would prefer it with the nuts, I think it would cut down on the sweetness of the frosting.

~The frosting dries very quickly, even on the hot/warm bars, so spread it out quickly and then leave it alone!

Comments!

Sweet gluten-free friends,

I want to encourage you to leave a comment if you try a recipe and like it!  On the other hand, if you don't like it, you can keep that to yourself!  Just kidding!!

Seriously, please leave some comments!  I would love to hear your opinions and maybe even suggestions if you changed something in a recipe and liked it!

Life has been busy lately, so I've been a little slow adding new recipes, but I'll try to get a few more added soon!

Thanks for visiting!

Kirsten

Pamela's Chocolate Chunk Cookie Mix

My take on PAMELA'S CHOCOLATE CHUNK COOKIE MIX:

All of the Pamela's products that I have tried have been AWESOME!!  Two of my favorites are the pancake mix, which is gluten-free, but not dairy-free and the cornbread mix, which is also gluten-free and at the moment, I can't remember if it's dairy-free or not.  They are incredible!

So the other day I tried this cookie mix.  It was also delicious!  The cookies are a tad darker in color than a regular chocolate chip cookie because they have a little cocoa powder in the mix.  They are gluten-free and dairy-free and super yummy.  My 5 year old son, Will, said that they were the best cookies I've ever made!

On the package, it says to flatten the cookies a bit before baking them.  It also says that the cookies will spread when you bake them.  Well, I did flatten them a bit, but I don't think they spread, but that was actually good, because they were sort of "cakey" and thick, which is a nice change from the flat, crunchy chocolate chip cookie.

Oh - and the dough is delicious too.  That is always one of my favorite things about making chocolate chip cookies - THE DOUGH!!

So, here's another Pamela's product that I can highly recommend.  The only negative thing I can say about them is that one bag only makes about 14 cookies! (Or maybe I just ate too much of the dough!)

Happy Baking!

Kirsten

Awesome Carrot Cake

This is an old recipe that I've made for years, but after going gluten-free, I made it with one of my favorite gluten-free flour mixes and it turned out AWESOME!!  Moist and yummy; you'd never know it was gluten-free!  If you are dairy-free, you could simply make a no-butter cream frosting using dairy-free margarine.

Enjoy!
Kirsten

AWESOME CARROT CAKE

4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
2 teaspoons vanilla
2 cups gluten-free flour mix
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)

Cream Cheese Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

1)  Preheat oven to 350F.  Grease and flour a 9x13 inch pan.

2)  In a large bowl, beat together eggs, oil, granulated sugar and 2 teaspoons vanilla.  Mix in flour mix, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.

3)  Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4)  For the frosting, in a medium bowl, combine all ingredients except for the pecans.  Beat until the mixture is smooth and creamy.  Stir in the chopped pecans.  Frost the cooled cake.

NOTES:

~I recommend using grape seed oil.  Corn and canola oils are usually GMO, so I stay away from those.  Grape seed oil is light and very mild it flavor so it works well for baking!

~The gluten-free flour mix I like for baking is posted under the Gluten-Free Flour Blends tab.  It's called Gluten-Free All Purpose Flour Blend and it is from the "Recipes for Gluten-Free Kids (Fun Eats from Breakfast to Treats!)" Cookbook.  It has worked well in every recipe I've tried it in, just subbing it in cup for cup in place of all purpose flour.

~I do not use the pecans in the frosting, but that is my personal preference.  It would be delicious either way.

Maple Chicken

This recipe is delicious, simple and gluten-free!  It was given to me by my friend Becca, so I'm not sure where it originated, but we love it!  The chicken is moist and flavorful.  The butter and maple syrup give it a nice sweetness.  Even your kids might like it!

Enjoy!
Kirsten

MAPLE CHICKEN

1/4 cup butter, melted
1/2 cup maple syrup
4-5 boneless, skinless chicken breasts
Gluten-free bread or cracker crumbs

1)  Preheat oven to 350F.

2)  Spray a 9x13 inch baking dish with non-stick cooking spray.

3)  Mix melted butter and maple syrup together until completely combined.

4)  Put gluten-free bread or cracker crumbs in a separate dish big enough for dipping the chicken.

5)  Dip the chicken breasts into the butter mixture, then the bread crumbs.

5)  Place in baking dish and bake for 25-30 minutes.

NOTES:

~I recommend 100% pure maple syrup, but others would work if you don't have any.

~I use Glutino Original Crackers to make my own cracker crumbs.

Rhubarb Cobbler

This is one of my all time favorite desserts!  It is definitely NOT low-fat, but it's worth it!!  Perfectly tart from the rhubarb and deliciously sweet from all of the SUGAR!!  Serve it up with a scoop of vanilla ice cream - YUMMY!!! And...it's easily made gluten-free and dairy-free!

Enjoy!
Kirsten

PS: The recipe came from my sweet friend Justine!

RHUBARB COBBLER

Topping:

2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup melted butter (2 sticks)

Filling:

1 1/2 cups sugar
2 cups water
4 tablespoons cornstarch
2 tablespoons vanilla
4 cups rhubarb

1)  Mix topping ingredients until crumbly.  Spoon 1/2 of the topping mixture into a 9x13 inch pan and press to bottom.

2)  Spoon the 4 cups of rhubarb pieces onto the pressed mixture.

3)  Heat the filling ingredients over medium high heat (minus the rhubarb of course) to dissolve and thicken.  Once thickened, pour evenly over the rhubarb.

4)  Cover with remaining topping mixture and bake at 350F for 15-20 minutes.

5)  Serve warm with vanilla ice cream.

NOTES:

~Make sure you use certified gluten-free oats to avoid contamination.

~To make it dairy-free, use a dairy-free margarine instead of the butter.

~Use a gluten-free flour mixture in the topping.  I used the All Purpose Flour Blend from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats!) cookbook.  You'll find the recipe under the "Gluten-Free Flour Blends" tab.  Just make sure you don't use the one that says "For Bread"!

'Nana Cupcakes

I made these cupcakes yesterday and they turned out perfectly!  They are moist and fluffy, not "boingy" at all!  That is a word that I made up for many gluten-free baked goods that have that sort of jello like quality, you know, when you poke it with your finger, and it sort of goes "BOING"!  So boingy, that's my word for that!  And these cupcakes are so NOT boingy!!  They are however, extremely SWEET!!  We tried them with and without the frosting and they were incredible either way, but if you are a coffee drinker, I would recommend a strong cup with these babies.  You might not even make it through a whole one!  I'm thinking maybe these would be perfect as mini-cupcakes!  So this recipe is dairy-free and gluten-free, if you use their chocolate no-buttercream frosting recipe.  I made my own chocolate buttercream using real butter, but either way would be delish!  Oh - and they made my house smell like HEAVEN!

Enjoy!
Kirsten

PS: This recipe comes from my favorite cookbook for kid's recipes - it's called Recipes For Gluten-Free Kids (fun eats from breakfast to treats!)

'NANA CUPCAKES

2 cups Gluten-Free All-Purpose Flour Blend
1 1/2 cups granulated sugar
2 tablespoons packed brown sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup soy milk or other dairy-free milk
1 teaspoon vanilla
2 mashed bananas
Chocolate No-Butter Buttercream Frosting (recipe below)
Gluten-free chocolate sprinkles (optional)

1)  Preheat oven to 350F.  Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.

2)  Combine flour blend, granulated sugar, brown sugar, baking powder, xanthan gum, salt, cinnamon and allspice in large bowl.  Add oil, eggs, soy milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended.  Beat in bananas until well blended.  Spoon batter into prepared muffin cups, filling three-fourths full.

3)  Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean.  Cool cupcakes in pans on wire racks 10 minutes.  Remove to wire racks; cool completely.

4)  Prepare Chocolate No-Butter Buttercream Frosting.  Frost cupcakes; decorate with sprinkles, if desired.

Makes 18 cupcakes

NOTES:

~You can find the recipe for the flour blend in the "Gluten-Free Flour Blends" tab on my blog.  Make sure it's the one for this cookbook (mentioned above in green).

~I used grapeseed oil.  Canola oil would be a good choice if it weren't GMO!

~I used vanilla almond milk, I stay away from soy because it has estrogen in it and it is also GMO.

~I also used the vanilla almond milk in the frosting.

~Make sure your bananas are over ripe for the best flavor!

Cranberry Delight Spread

My friend Dena made this for a party one time and I had to have the recipe.  It's fabulous!  It is gluten-free, just make sure you serve it on gluten-free crackers!

Enjoy!
Kirsten

CRANBERRY DELIGHT SPREAD

1 package (8 ounces) cream cheese
2-3 tablespoons orange juice concentrate
1/8 teaspoon cinnamon
1 tablespoon sugar
Zest from 1 orange
1/4 cup chopped pecans
1/4 cup chopped dried cranberries

1)  Mix all ingredients except nuts and cranberries with a hand mixer.

2)  Fold in nuts and cranberries.

3)  Serve on gluten-free crackers.

Pork Milanese

This was a favorite of mine prior to going gluten-free, but you can easily use g-free bread crumbs and it will be delicious just the same!  It's super kid friendly, just skip the lemon wedges for the kids!

Enjoy!
Kirsten

PS: The recipe comes from FoodNetwork.com, courtesy of Giada De Laurentiis.

PORK MILANESE

1 cup gluten-free bread crumbs
1/2 cup grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch thick (1 1/2 pounds total)
Salt and freshly ground black pepper to taste
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

1)  Preheat the oven to 200F.

2)  In a large shallow bowl, stir the bread crumbs and the cheese together.

3)  Lightly beat the eggs in another large shallow bowl.

4)  Sprinkle the pork generously with salt and pepper.  Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.

5)  Place the pork on a small baking sheet.

6)  Heat 1/4 cup of oil in a large heavy skillet over medium-high heat.  Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.

7)  Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

8)  Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

9)  Transfer the pork to plates and serve with lemon wedges.

Slow Cooker Parmesan Honey Pork Roast

This is one of my favorite pork recipes!  It is amazing and super flavorful!  My kids aren't super fond of it, but I just give them the meat more in the center of the roast, so it doesn't have as much sauce on it.  You are going to LOVE this one - and as an added bonus - it's a slow cooker recipe!!  There's nothing better than having dinner done in the morning!

Enjoy!
Kirsten

PS: The recipe comes from the Six Sisters' Stuff website.  They have tons of good recipes on their website! SixSistersStuff.com.

SLOW COOKER PARMESAN HONEY PORK ROAST

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons gluten-free soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

1)  Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.

2)  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

3)  Cover and cook on low for 6-7 hours or until a meat thermometer reads 160F.

4)  Transfer meat to a serving platter; keep warm.

5)  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.

6)  Slice roast; serve with gravy.

NOTES:

~I use Kosher salt.

~You may not be able to "slice" the roast, because it may just fall apart on you, which is a good thing!

~Mashed potatoes are awesome with this dish - the gravy is delicious on them!  Check out my Holiday Mashed Potatoes recipe under "Potatoes", but note, they are best if made the day before!

7-Layer Salad

This is another family recipe - from my mother-in-love!  She makes it for most holiday dinners and I will probably carry on that tradition.  It's not a super kid-friendly salad, but as they grow, they will love it - it is flavorful and has just a hint of sweetness!

Enjoy!
Kirsten

7-LAYER SALAD

1/2 head Iceberg lettuce
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped green onion (all of it)
1 pound frozen peas (do not thaw)
1 1/2 cups Helmans (or your favorite) Mayo
1/4 cup sugar
1 - 8 ounce package shredded cheddar cheese
1 pound bacon, cooked and crumbled or diced
Grated Parmesan cheese

1)  Layer vegetables in 13x9x2 baking dish in order, with the lettuce on the bottom.

2)  In a separate bowl, mix mayo and sugar.  Spread mayo mix on top of frozen peas w/ a spatula.

3)  Sprinkle with Parmesan cheese.

4)  Top with cheddar cheese and then bacon.

5)  Cover with saran wrap and refrigerate over night for best flavor.

NOTES:

~To make sure it's gluten-free,  check your bacon label!

~To make it dairy-free, just use a cheese substitute for the cheddar and leave the parmesan off.

Pistachio Pudding Salad

This is my niece Erin's favorite - and one of mine too.  It's super sweet and super yummy!  It always goes quickly at potlucks and parties!  You've probably had it at one time or another, it's a very popular recipe.

Enjoy!
Kirsten

PISTACHIO PUDDING SALAD

1 small box pistachio pudding mix
1 (20 ounce) can crushed pineapple, undrained
1 cup miniature marshmallows
1 (8 ounce) Cool Whip
1/2 cup pecans or walnuts (optional)

1)  Combine pistachio pudding mix and pineapple (with the juice).

2)  Add marshmallows, Cool Whip and nuts.

3)  Mix, cover and refrigerate overnight.

Ish's Grape Broccoli Salad

So, you might be wondering who in the world Ish is!  Well, that is my mother-in-love.  She is this wonderful woman who loves me like I'm her own daughter.  She made this recipe a couple of years ago and I had to have it.  It's delicious!!  Oh, her name is really Genny (Genevie), but without giving you the long story, my boys call her Ish!  You are going to love her salad, I promise!  It's always a crowd pleaser!

Enjoy!
Kirsten

ISH'S GRAPE BROCCOLI SALAD

3 cups chopped broccoli tops
2 cups chopped cauliflower
1-2 cups chopped celery
1/2 cup red onion (optional)
2 cups red grapes, cut in half
2 cups green grapes, cut in half
1 pound bacon, cooked and crumbled

Dressing:

1 cup real mayo
1/4 cup sugar
1 tablespoon vinegar

1)  Mix all ingredients (except bacon) in a large bowl.

2)  Pour dressing over and mix well.

3)  Add bacon just before serving.

NOTES:

~This is a huge recipe, but it can be cut down or increased, depending on the size of the crowd you are feeding!

~It's also a very flexible recipe.  If you don't like celery, leave it out!  If you love nuts, throw some in.  You can play with it and make it your own!

Perfect Taco Salad

This recipe is INCREDIBLE if you like taco salad!  It's my favorite.  Sadly, being gluten-free, I can no longer enjoy the Doritos in it, but it is still delicious!  And you could always substitute tortilla chips to give it a little crunch.

Enjoy!
Kirsten

PS: I got the recipe from my sister-in-law, but I know it's a very popular recipe.  I have no idea from where it actually originated.

PERFECT TACO SALAD

2 pounds ground beef
1 package gluten-free taco seasoning
1 large head iceberg lettuce, chopped
2 medium tomatoes, chopped
1 large onion, chopped
1 large bottle Catalina salad dressing
1 large package shredded cheddar cheese
1 large bag Doritos, broken into pieces

1)  Brown the ground beef, drain and add the taco seasoning.

2)  Put the beef mixture into a large bowl.  Add the lettuce, onion and tomatoes and toss.

3)  Just before serving, add the chips and cheese and toss again.

4)  Add the dressing, mix well and serve.

NOTES:

~If you are gluten-free, you cannot add the Doritos, but like I said above, you could substitute some gluten-free tortilla chips.

Holiday Mashed Potatoes

These are by far the best mashed potatoes I have ever had!  We usually make them for Thanksgiving and Christmas.  It's a family recipe, from my husband's side, his Mom always made them and and I was lucky enough to get the recipe from her!

Enjoy!
Kirsten

HOLIDAY MASHED POTATOES

1 - 5 pound bag potatoes
1 package (8 ounces) cream cheese
1 cup half & half
1/2 cup butter
1 teaspoon sea salt
1 teaspoon season salt or garlic salt (optional)
1/4 teaspoon pepper

1)  Boil potatoes until soft and ready for mashing.  Drain.

2)  In a large bowl, mash or whip potatoes with all other ingredients.

3)  Put mixture into large casserole dish sprayed lightly with non-stick cooking spray.  Cover with Saran wrap and refrigerate over night.

4)  Set the casserole dish out on the counter 1 hour before baking and then bake at 350F for 30-45 minutes.

5)  Garnish with chives, parsley or paprika if desired.

NOTES:

~I use kosher salt instead of sea salt, but either would be fine.

~I have never added the season salt or garlic salt and they are awesome, but if you want to add a bit more background flavor and saltiness, then go for it!

Strawberry Pretzel Surprise

This was one of my favorites prior to going gluten-free, but good news, you can make it gluten-free with ease!  Sorry dairy-free folks, this one isn't for you!  Adults probably like it more than kids, but trust me, as they get older, it will become one of their favorites too!

Enjoy!
Kirsten

PS: The recipe comes from a very old issue of Family Circle magazine!

STRAWBERRY PRETZEL SURPRISE

Crust:

2 cups crushed gluten-free pretzels (4 cups uncrushed)
6 tablespoons unsalted butter, melted
3 tablespoons sugar

Filling and Topping:

1 package (8 ounces) cream cheese
1 cup sugar
1 package (10 ounces) frozen whipped topping, thawed
2 packages (3 ounces each) strawberry-flavored gelatin
2 cups boiling water
1 package (16 ounces) frozen strawberries, thawed

1)  Heat oven to 350F.

2)  Crust:  Mix together pretzels, melted butter and sugar.  Coat a 13x9x2 inch baking dish with nonstick cooking spray.  Pat the pretzel mixture into the bottom of the dish.  Bake at 350F for 10 minutes.  Cool completely.

3)  Filling and Topping:  In a large bowl, beat the cream cheese and sugar until smooth.  Fold in thawed whipped topping.  Spread mixture over cooled crust.

4)  In a large bowl, dissolve the gelatin in the boiling water.  Stir in thawed strawberries.  Place over larger bowl of ice water, and refrigerate, stirring occasionally, until mixture starts to thicken slightly.

5)  Spoon strawberry mixture over cream cheese mixture.  Refrigerate for 4 hours.  To serve, cut into 16 squares.

NOTES:

~Glutino pretzels are by far the best gluten-free pretzels I have found.  You would never know they are gluten-free!

Grilled Tilapia With Pineapple Salsa

This is one of my favorite fish dishes.  It is SO flavorful and delicious, and the presentation is great too, so it's perfect for serving to company!  I don't make this one for my kids though because it's pretty spicy, but if you wanted to make this for dinner and you have little ones, you could just make theirs plain with just a little garlic salt and butter.  You could also use another whitefish of your choosing for this dish.  I don't recommend buying tilapia that is farmed in Asia, you can read more about tilapia in my post "Tilapia, is it good for you?" in the Information Station tab.

Enjoy!
Kirsten

PS: This recipe comes from The Pampered Chef 29 minutes to dinner cookbook.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Pineapple Salsa
1/2 medium pineapple
1/4 small red onion
1 Serrano pepper
2 tablespoons chopped fresh cilantro
1/8 teaspoon salt
1 lime

Tilapia
1 packet (1.25 oz) taco seasoning
3 tablespoons garlic oil or olive oil
4 boneless, skinless tilapia fillets (about 4 oz. each)

1)  Heat grill pan over medium-high heat 5 minutes.  As pan heats, peel pineapple half; cut lengthwise into two pieces and remove core.  Slice each pineapple piece lengthwise into three strips.  Arrange strips in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear.  Set aside.

2)  While pineapple cooks, chop onion.  Cut Serrano pepper lengthwise in half; remove and discard seeds.  Chop Serrano pepper and cilantro.  Combine onion, Serrano pepper, cilantro and salt in a small bowl.  Zest lime to measure 1 teaspoon zest.  Juice lime to measure 1 tablespoon juice.  Add zest and juice to bowl; mix well.

3)  Whisk taco seasoning mix and oil in mixing bowl.  Add tilapia; turn to coat.  Place two tilapia fillets onto grill pan.  Cook 2 minutes or until grill marks appear.  Turn tilapia over and cook 2 minutes or until tilapia flakes easily with a fork.  Remove tilapia from pan.   Wipe out pan and repeat with remaining fillets.

4)  As tilapia cooks, chop pineapple and add to onion mixture in small mixing bowl; mix well.  To serve, top tilapia with pineapple salsa.

NOTES:

~I wouldn't recommend using canned pineapple, fresh is much better!

~I use olive oil because I don't keep garlic oil on hand.

~You could also do this on your outdoor grill if you don't have a grill pan.  I'm sure a frying pan would work too, but you won't have the nice grill marks.

~I spray my grill pan with a non-stick cooking spray before cooking the fish.

 

Pamela's Biscuit & Scone Mix

My take on PAMELA'S BISCUIT & SCONE MIX:

Tried making the Country Biscuit recipe on the bag and they turned out great.  They'd better be good, seeing that you add 12 tablespoons of butter!!  They are gluten and dairy-free.  I am still searching for an AWESOME biscuit recipe or mix.  This one is definitely good, but it's doesn't meet my expectations for the perfect biscuit.  I will probably use this mix for now, until I find a good recipe.  To me, this mix tastes a little sweet; I could almost see it making better scones than biscuits.  My oldest son loved these biscuits though, maybe because of that sweetness?  So, overall, I would recommend this mix.  Try it, you will probably like it.  I think I am picky when it comes to biscuits.  ; )

Happy Biscuit Making!

Kirsten

Teriyaki Pork Roast

Got a slow cooker cook book from the library and found this recipe in it.  I made it last night for dinner and it was awesome!!  It's also gluten and dairy-free!

Enjoy!
Kirsten

PS: The recipe comes from the Taste of Home - The New Slow Cooker cook book.

TERIYAKI PORK ROAST

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons gluten-free soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds), halved
7 1/2 teaspoons cornstarch
3 tablespoons cold water

1)  Combine the first seven ingredients in a greased slow cooker.  Add roast and turn to coat.  Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160F.  Remove roast and keep warm.

2)  In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with the roast.

NOTES:

~My roast was a little smaller and I did not cut it in half, and it was still moist, juicy and delicious.

~I used apple cider because I happened to have some in the pantry.

~I used white wine vinegar, again, because it was easier to grab than the white vinegar.

~I used gluten-free tamari soy sauce.

~I served it with rice and put the sauce over the rice and the meat, it was awesome!

Gluten-Free Waffles

Absolutely delicious waffles!!  You are going to love them and you'll never know they are gluten-free!  You could easily make them dairy-free by using an egg substitute, coconut milk yogurt, almond milk (or another milk substitute) and dairy-free margarine.  I used vanilla coconut milk yogurt and almond milk, but we can have butter and eggs, so I used those instead of the substitutes.

Enjoy!
Kirsten

PS: This recipe comes from the Recipes for Gluten-Free Kids cookbook and also uses the Gluten-Free All-Purpose Flour Blend from the same cookbook.  You will find it on my blog under "Gluten-Free Flour Blends", just make sure you match up the cookbook name and DO NOT use the one for breads!

GLUTEN-FREE WAFFLES

2 eggs
1/2 cup plain yogurt
1/2 cup milk
1 cup Gluten-Free All-Purpose Flour Blend (not for bread)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted

1)  Preheat waffle iron according to manufacturer's directions.

2)  Beat eggs in large bowl until light and fluffy.  Whisk in yogurt and milk.

3)  Combine flour blend, sugar, baking powder, baking soda and salt in medium bowl.

4)  Gradually whisk yogurt mixture into flour mixture until smooth.  Whisk in melted butter.

5)  Add batter to waffle iron by 1/2 cupfuls for 6-inch waffles (or adjust amount depending on waffle iron).  Bake until crisp and browned.  Serve with butter and syrup.

6)  Refrigerate o freeze leftover waffles and reheat in toaster or toaster oven until crisp.

Makes 5 (6-inch) waffles

NOTES:

~I always spray my waffle iron with nonstick cooking spray to avoid sticking.

~You could alter this recipe to suit your taste by adding a little cinnamon to the batter, or adding some crushed pecans or walnuts.  That is one of my favorite ways to make waffles!

Sandwich Bread

This bread is absolutely amazing!!!  You are going to be addicted to it and I guarantee it will become your favorite.  It is by far the best gluten-free bread I have ever tried!  Move over Udi's and Canyon Bakehouse!!

Happy Bread Baking!
Kirsten

PS: This recipe comes from the Recipes for Gluten-Free Kids cookbook and uses the Gluten-Free Flour Blend (for breads) recipe from the same cookbook.  You'll find that under "Gluten-Free Flour Blends", but MAKE SURE you use the one that says FOR BREADS!!

SANDWICH BREAD

3 cups Gluten-Free Flour Blend for Breads
2 packages (1/4 ounce each) active dry yeast
2 teaspoons xanthan gum
1 teaspoon salt
1 cup warm water, plus additional as needed
1/4 cup vegetable oil
2 eggs, at room temperature
1 tablespoon honey
1 teaspoon cider vinegar

1)  Line a 9x5-inch loaf pan with foil, dull side out.  (Do not use a glass loaf pan.)  Extend sides of foil 3 inches up from top of pan.  Spray with nonstick cooking spray and sprinkle with flour blend.

2)  Mix 3 cups flour blend, yeast, xanthan gum and salt in a large bowl.  Whisk 1 cup water, oil, eggs, honey and vinegar together in medium bowl.  Beat into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick.  Add more water by tablespoonfuls if needed.  Turn mixer to medium-high.  Beat batter 5 minutes, scraping bowl occasionally.

3)  Spoon batter into prepared pan.  Cover with lightly oiled plastic wrap.  Let rise in a warm place 30 minutes or until batter reaches top of pan.

4)  Preheat oven to 375F.  Bake 30-35 minutes or until bread sounds hollow when tapped and internal temperature is 200F.  Remove from pan and cool on wire rack.

Makes 1 loaf

NOTES:

~I did have to add extra tablespoonfuls of water, I'm guessing about 5 or 6, I didn't count, but the dough was so thick initially, it was "crawling" up the beaters and just sticking there!

~I used grapeseed oil.  I used to use Canola for everything, until I learned that most Canola oil is GMO!  No thanks!!

~Do not use cold eggs, it will make a difference.  The yeast needs to have warmth to "do it's thing".

~Mine was done after 30 minutes.  The crust was nice and golden brown and it did sound hollow, so I didn't even check the internal temp, and sure enough, it was perfect!