Corn Cakes with Avacado relish (Gluten Free)

There is nothing like a really tender steak, a well grilled pork tenderloin or roasted chicken.  But sometimes you want to blow your family away with something other than a bag of frozen vegetables or a can of green beans; this is that dish!  I put some chicken in the oven to bake, diced up some sweet potatoes and apples to slowly cook on the stovetop and put my efforts into this dish while it all came together.

 

I don't usually fry things but I found this and thought, "let's give it a try",  I did

 and what a hit it was! 

 

Here is what you will need:
 

• 2 cups of corn cut off of the ears preferably (or canned & drained)
• 1 can of creamed corn (minus about 4 Tablespoons-it's just a little too much)
• 1 cup of Gluten Free all purpose flour (if you use regular flour you may need more)
• 1 teaspoon of salt and pepper
• 1 teaspoon of paprika
• 1 teaspoon of baking powder
• 1/4 cup milk
• 2 eggs
• 1 1/2 cups of cheddar
• Vegetable oil to cover the bottom of your skillet for frying the corn cakes 
• 2 avocados, seeded and diced 
• 1/2 lemon juiced
• 1/4 cup (or more to your taste) of red onion finely diced
• 1/4 cup of your favorite picante sauce (I use my home made which you can find on the blog)

 



 Mix your flour, salt, pepper, and baking powder together in a small bowl.  Then mix the corns, eggs, cheese together.  Combine the two and then slowly add your milk.  You do not want this to be too thick or too runny.  These little cakes just need to stick together when you drop them by the Tablespoon into your heated oil. 

 

If they start to stick a little, just take a fork and loosen them up

While they are frying add the remaining ingredients to a bowl and either combine to top as chunky, or put them in a food processor to make as a sauce.  We like chunky :) 

 They barely made it onto the paper towels to drain before the boys got after them!

 

I had to make this quick before they were eaten!  But it is so easy it wasn't a problem...

 

 

I hope you enjoy this recipe as much as my family did.  I don't have a picture of the chicken because my eyes and my stomach were on these lovely little veggies.  My boys do not get to have fried food as often as they would like so there were very few corn cakes left.

 

NOTE:  This recipe will make about 16-18 corn cakes.  THAT IS A LOT!  You can 1/2 it easily but you will have a half a can of creamed corn for later...

Jalapeno Cheese Sausage with Beans and Rice Royal

This is one of those recipes you throw in the crock pot for 10 hours on low heat and never touch it again.  (You're welcome)   Here is what you are going to need:



• 1 pound of link jalapeno/cheese sausage, cut into small bites
• 1 pound of red beans dry
• 8 cups of water
• 4 celery stalks chopped
• 2 teaspoons of garlic minced
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 1 small onion, chopped
• 2 Tablespoons of Creole Seasoning or 3 if you don't use jalapeno sausage
• 3 cups of uncooked Rice Royal, cooked to package specifications right before eating

    This entire recipe with serve 8. The 3 cups of uncooked rice will serve 4.  It is way better the next day, so I will cook 3 additional cups of rice for left overs.

 

Place ALL ingredients, but rice, in the crockpot on a low heat if you cook it for 10 hours, and medium for 8 hours.  If you cannot find the Rice Royal, we prefer Wild Rice with this recipe but cook whatever rice you prefer.  (rice royal is a blend of white, brown, red and wild rice)

 

After cooking is complete, serve over rice and enjoy!

 

 

 

This is such a great winter recipe for your family! 

 And, it is naturally gluten free...

 

(Quick and Easy) Gluten Free Chicken Fried Rice

 

 

A lot of Chinese food can be gluten free, but you have to make it at home!  Sorry, to burst your bubble.  This is a go to recipe for my family because it is quick and easy.  My gluten eating family members will stop and get egg rolls at the drive through for themselves when I make this little gem.  (But I do not partake)

 

Here is what you need:

2 cups of uncooked rice

2 chicken breast uncooked and cubed

2 Tablespoons of Roasted sesame oil + 2 T. of olive oil or butter

2 teaspoons of pepper

2 teaspoons of garlic chopped

3 green onions, sliced  

2 cups frozen peas and carrots (thawed)--- you can do this in the microwave if you are giving me a big "WHAT? It's still frozen?"

2 Tablespoons of Gluten Free Soy Sauce or more if you like  

2-4 eggs slightly beaten (we like 4)  

Salt and pepper to taste

 

 

 

Put your water on to boil for your rice and follow the directions on the package.  Also, heat your sesame oil and add your cubed chicken breast with 2 teaspoons of pepper. 



The toasted sesame oil gives the chicken a nice toasty flavor.  Cook until no pink shows...unlike the above picture! Then set aside until your rice is complete.

I do not know if you have seen these in your frozen food section but they are AMAZING!

They are little cubes of frozen garlic and other herbs like cilantro, basil ect. each little cube

pops out with a teaspoon of perfection and stays fresh.  I mean really?  I sincerely jumped up and down in the frozen food section when I saw these. (cook nerd)



 Add a little oil to your pan on a low to medium low heat, then add rice, peas, carrots, onions, & garlic and cook for a few minutes until warm throughout.

. 

When warm, push the rice to the side of your pan or wok, and put your slightly beaten beside it.  When they begin to cook you can mix them into the rice.  Remember, I said we like 4 eggs?  I put two in the pan and cook two in the microwave and add them later. Yes, the microwave for about 1 minute.  It make beautiful soft eggs. 

Add your chicken to the rice and veggies and then add your gluten free soy sauce. 

Your finished dish should look very similar to what you order in the restaurant.  It is a simple, one dish dinner.  Easy, not a lot of clean up and it's gluten free. 

 

哇靠，这是真棒！

Gluten Free Pizza

Ok, so this is not really a recipe per say. But just a recommendation on a gluten free crust you can make at home.  I have tried A LOT of gluten free pizza crusts and they are not too bad; but I made Pamela's  crust today and I must say it was a nice blend of "sturdy" yet not too heavy.  I enjoy going out to eat pizza as much as the next person, but finding a gluten free place is crazy and their crusts are always like a really thin cracker - it is annoying really - and very expensive.  After I made this crust, and my family ate, my son said, "mom you are going to feel bad tonight aren't you?"  

NOPE BUDDY - I'm not!

 

Pamela's Pizza Crust Mix will make about a medium pizza with a decently thick crust. I laid it out on a large pizza pan, but did not roll it out thinly so we could have a thicker crust:

 

 When I rolled it out, I used brown rice flour to keep it from sticking. 

 I sprayed the pizza pan with olive oil and crimped the edges like a pie to hold a little

extra sauce, which my family enjoys.  (We prefer Prego for a tomato sauce)

After I spread on the Prego, we started raiding the fridge for the goodies!

Pepperoni, cheeses, onions, green peppers, jalapenos, mushrooms and all. 
Bake it at the recommended temp on the bag and enjoy a beautiful

Gluten Free Pizza at home...

 

It always thrills me to go to West Crist Pizza and pay $20 for a gluten free crust

that has the consistency of a saltine cracker. 

 

 

 

Chicken, Bacon and Wild Rice Soup (Gluten free)

It is February in Texas, such a glorious time of year.  Bathing suits, sunglasses and sun screen....NOT!!!! (I am so over this weather people) I think Carl Reiner said it best when he said, “A lot of people like snow. I find it to be an unnecessary freezing of water.”  I know, it is not as cold as Minnesota, or Canada but I don't live there!  I live in West Texas, and being a Texas woman,  I may as well ease the pain of this 22 degree high by cooking a great, meal for my family. 

 

This soup is a hearty, full soup.  Not low in calories but high in comfort for sure.  For it to be gluten free you have to make your own broth or buy broth stating it is GF, and you MUST use

Gluten Free All Purpose Flour. 

 

Here are the ingredients you need:

• 2 chicken breasts, boiled and cubed
6-8 slices of bacon cooked and crumbled 
5 cups of water to boil your chicken in, thereby making your own broth
• 2 Knorr Chicken bouillon cubes (or your gluten free choice)
• 1 cup of uncooked wild rice
• 1/2 cup green onions chopped (not too much of the green)
• 1/2 cup celery chopped
• 1/2 cup butter
• 1/4 cup gluten free all purpose flour
• salt and pepper to taste
• 1/4 teaspoon poultry seasoning
• 2 cups half and half
• 3 Tablespoons of pimiento
• 1/4 cup of dry sherry

 

Place your chicken breasts on a low boil in 5 cups of water, season water heartily with salt and pepper.  Place your bacon in the oven on broil while chicken is low boiling.  I trim a lot of the fat off of the bacon because I don't like it in my soup, but you can do whatever your family prefers.  Once chicken is cooked, strain your water to clean it up, and add your bouillon cubes, rice, celery and onion.  Remove bacon from the oven and crumble.

Set meats aside for now.

 

 

 

 

In a medium saucepan, melt butter, stir in flour, salt, pepper and poultry seasoning. Heat to medium low, stirring constantly, until smooth and a little bubbly. Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly.

 

Add this creamy mixture into the pot with the rice/broth. Add remaining ingredients (chicken, bacon, pimiento, and sherry). Heat on low, NOT boiling and NOT covered.  The 1/2 and 1/2 will scorch on the bottom quickly if you heat too fast. The soup may look thin, but the longer you heat the soup, the more it will thicken.

 (If it is thicker than you prefer in the beginning add water to thin it) 

My boys like it thick enough to eat with a fork (that's not soup boys-that's a casserole)

This soup is so great on a cold day.  I baked a home made loaf of gluten free bread and toasted it for complementing the soup. It was so good, my son had me call him out of school at lunch the next day to finish it off!  This recipe will make about 6-8 bowls.

 

  

Roast with Beans and Rice

This is another one of those recipes I almost hate to post because it is so simplistic and YOU come out looking like a chef in a superman cape.  I mean, who wouldn't want that? 

 

Here is what you need:  a roast of your choosing, 1 can rotel, 1 can pinto beans, 1 can ranch, salt and pepper to taste, 1/2 of an onion chopped,  2 cups uncooked white rice, 4-5 hungry people

Preheat your oven to 250 degrees. 
Place your roast in a roasting pan fat side up, make slits in fat and salt and pepper. 

Place onions in bottom of the pan, open all three cans, do NOT drain, dump on top of roast.
Cover, and cook for 6-7 hours. 
 

Cook rice just a few minutes prior to serving as directed on the box.   This recipe will make some of the BEST beans you have ever tasted.  The fat from the roast makes them so yummy! Some people in my family eat the bean and rice together, and my husband puts it all together and goes for it!

 

This is one of those recipes you can put in the oven mid - morning, and not do another thing it until it is time to eat.  I  serve this dish with a salad and it is always a hit!  I hope you enjoy it as much as my family does :)

Jalapeno Popper Chicken- Gluten Free

This has turned out to be one of our family favorites.  After all, we are from the great state of TEXAS and like our food with a kick! But you yankees can make it with less jalapenos if you can't take the heat. But no matter how many jalapenos you add, it is a wonderful dish. I suggest when the oven is preheated, you go ahead and call your cardiologist for an appointment. It is a 'clogger'.

 

Here is what you will need:  3 chicken breasts cut into strips, 5 strips bacon cooked and drained, 3 green onions with tops, 3-4 jalapenos seeded if you don't want the fire! In addition, you need 4oz of cream cheese at room temperature, 1/4 cup mayo, 1/2 cup shredded cheddar, 1/4 cup parmesan, 2-4 tablespoons of butter, salt and pepper to taste and 1-1/2 cup crushed gluten free pretzels.  (Some recipes call for pork skins over pretzels but that makes me want to gag thinking about it.)

 

Here's a little tip:  I know you want to cook one breast for every person eating and you are welcome to do so; however, this recipe is quite filling.  Some people like to use the filling to stuff their breasts (and their guts) but 3 breasts cut up will feed 4-5 people depending on how much they eat! 

 

Preheat your oven to 325, and spray your baking dish. Then take your thawed chicken breasts, rinse, and cut into strips.  If you have a thick piece you may want to cut in into so all the pieces cook evenly.  You are going to bake the chicken until just pink in the middle, about 20 minutes.  Because after topping it you will cook for an additional time.



(I cook my bacon in the oven and not in a pan) That is why I use butter in this recipe.  But if you want to make it in the pan, you can use the bacon grease instead of the butter. Only 2 tablespoons though.  The other 2 will be used on top later.  Crumble bacon, add onion and jalapenos to skillet with salt and pepper. Cook on a medium heat until your onions are transparent and butter is melted.

 

When onions are transparent, add your cream cheese and melt to cover.  Then add mayo, cheddar and parmesan to the skillet.  On a medium-low heat cook until cheeses are mostly melted but well combined. 

 

 Take your chicken out of the oven, drain the pan of any liquids.  Make certain the chicken is mostly cooked; a little pink won't matter.  Cover with the cheese/bacon/heavenly mixture.  Melt 2 Tablespoons of butter and combine with gluten free pretzels and place on top of chicken.  Return to oven and cook for an additional 10-20 minutes or until the cheeses are bubbly and pretzels are browning.

 

I served with black beans (added a little sour cream and hot sauce), a nice salad and chips.

 

AGAIN...the food savages ate everything before I plated it.  But trust me, it was amazing and delightful, and yummy, and tasty!  NO SARCASM here... 

Clementine Cake - Gluten Free

There are a lot of great things about this cake.  1.  It is Nigella Lawson's recipe  2.  It is easy as can be and

3.  It is gluten free 

 

Here is all you need:

3 medium sized clementine, 1 -1/4 cups granulated sugar, 1 teaspoon baking powder (make sure this is gluten free), 6 eggs and

2- 1/4 cup almond meal, if you want topping you need 1 additional fresh clementine juiced and 1 cup powdered sugar

 

NOTE:  you have to boil your clementine for 2 hours before you can make the cake but once that is complete you are ready to go! 

 

Place your clementine in cold water and bring to a boil, once they are boiling turn down to a medium to medium high heat and cook for two hours uncovered.

 

                You can find almond meal at most health food stores or in your regular grocery store on the gluten free isle.  I prefer Red Mill.



After your clementine are finished boiling, peel 2 and leave the skin on one.
Place in a blender with your eggs and sugar. Blend to combine.



 

       Once the clementine juice, (including the rind of one), eggs and sugar are combined and smooth add the flour and the baking powder.  This flour is really light and not heavy at all. so tap it down into your measuring cup but you do not pack it.

 Once you have blended the ingredients, remove blender top and pour it into a well greased spring form pan.  TIP:  Spray your spring form pan without the bottom in it and then put it together, also spraying the bottom.  This will get the edge where the cake may seep and keep  it from sticking.

Place cake into a preheated 375 degree oven, and place a piece of foil over the top to keep it from browning too quickly. Bake for about an hour or until a toothpick comes out clean. 

 

For removing: run a butter knife around the edges when cool.  Flip over on to a platter, and remove the spring form.  Take a sharp knife, if the bottom of the pan does not release, and run it between the cake and the base.  If you want to make a 'frosting' take the juice of one clementine and add 1 cup of powdered sugar, whisk, and drizzle on top.   Garnish with clementine slices.  If you don't want a glaze, it is certainly moist enough alone and you can serve with whipped cream and zest.

 

 

 

Sweet Potato Rolls - Gluten Free

Let's get real.  Although I love sweets, I don't usually make them; because I will eat them all. by. myself.  I'm one of those women who finds a mis-shapen candy bar in my purse and looks around to see if I'm being watched....then with joy in my heart eats it!  (Don't act like you have not done the same!)  So, on occasion when I am making a pork tenderloin or another meat and have a "sweet tooth" I will make this recipe to accompany the protein. 

I have a handy little mandolin ...

Not a musical instrument, but a mandolin kitchen tool that creates even, beautiful, slices! 

It is almost imperative to have one if you make this recipe because, otherwise it would be very difficult to slice the sweet potatoes evenly lengthwise.  But if you do not have one, it could be made as a layered dish.  (grease dish, layer 1/2 sweet potatoes, top with apples and nuts, top with remaining potatoes, drizzle with brown sugar, cover and bake as directed below)

 Here is what you will need:  

3 large sweet potatoes sliced to 1/4 inch thickness, two sweet apples sliced, 1/2 cup of chopped walnuts, 4 Tablespoons of butter mixed with 1 cup packed brown sugar

Put on a pot of water to boil and preheat your oven to 350 degrees.  Peel potatoes, and slice with your mandolin to 1/4 inch, and when complete you want to drop them into boiling water until they are JUST tender.  You want to be able to roll them but not have them so done that they don't hold together.  I'd like to suggest a certain amount of time, but there are a great deal of factors which keep me from doing so. Just watch them closely...

After boiling, remove and place on a wax paper to cool. Keep your water for the apples...

 

I went ahead and used the mandolin on my apples as well. (same setting)  You want to boil them until quite tender.  While they are boiling, chop your walnuts into smaller pieces than seen in the bag above.

Once your apples are softened, remove them from the water and cut up into bite sized pieces and place in a bowl with the walnuts.  Melt butter and combine with sugar.  Pour 1/2 of the mixture in the apples and walnuts.  Take one spoonful at a time and place inside the sweet potato strip and roll, placing the seam side down in a greased pan. When complete, place any remaining "stuffing" on top with the remainder of the sugar mixture.  Bake for 10-15 minutes.  

As you can see, I added some broccoli to my pan.  (coated with olive oil, and seasoned to taste with some favorite spices) 

 

 I served this with a grilled pork tenderloin and it was fabulous! 

And I did not have to rummage through my purse for a sad candy bar...

Home Made Ranch Dressing Gluten Free

 I have Celiac Disease.  So sometimes when I get sick, I backtrack to see if I can discover the culprit.  On several occasions, I have had waiters put croutons on my salad, then take them off thinking it would be alright but I still got sick.   The other night at one of our favorite restaurants I asked for a salad with NO CROUTONS and a vinaigrette, but they put Ranch Dressing on my salad instead.  I hate sending food back so I just ate it.  I called the Hidden Valley Ranch company the next day and they confirmed that yes indeed, there can be traces of gluten found in their dressing.  But on their website the information on the label says it's "gluten free"?  

That's not confusing at all....

Just to be safe, because that is always the best policy, I decided to begin making my own.  You can make this easy recipe with a package of Hidden Valley Ranch Dry mix or you can make your own batch of seasonings as listed below.  (I am never certain about additives)

Here is all you need: 
2 cups of Greek Yogurt
1 cup of 2% milk
2 packages of Hidden Valley Ranch Mix OR:

4 Tbsp dried parsley
2  tsp dried dill
2  tsp garlic powder
2 tsp onion powder
1  tsp dried basil
1  tsp pepper
2  tsp dried chives

  Whisk and chill!  After I made this batch, I mixed some buffalo sauce into some of it for a Super Bowl Party Veggie Tray.  It turned our fabulously! 

 One thing I do know....this IS GLUTEN FREE! 

GO BRONCOS