Gluten Free Grilled Chicken Cordon Bleu & Asparagus

This is a truly easy and healthy recipe. So, after you are finished eating you can go get ice cream! I am including the asparagus recipe because it's easier to make them together, you'll see. The ingredients are simple:

3-4 chicken breast butterflied
2 pieces of ham per breasts
2 pieces of Swiss per breasts

1 bunch of asparagus
1 egg
1 cup milk
2 cups gluten free bread crumbs
Salt, pepper and parmesan to taste
Toothpicks

 

Start your grill and preheat your oven to  325 degrees.  Butterfly your chicken breasts and lay the insides down on your grill.  When they are cooked, turn them over and stuff them with ham and Swiss. Take your toothpicks and do your best at 'holding them together'. 

So, now you have the inside of the chicken, where the ham and Swiss are, cooked. It is held together with the toothpicks and this is where I turn the grill off and close the lid.  I leave the chicken on the grill while I prepare the asparagus....

Whisk your egg & milk together.  Since this veggie is long, I put the mixture on a plate and not in a bowl.  Roll in the milk, and then dredge in Gluten Free bread crumbs that you salt and pepper to taste.  Place on a greased cookie sheet.  KEEP your milk mixture and crumbs which are left over.  Get your chicken off of the grill. Carefully take the top of the chicken breast and dip it in the milk mixture, then the remainder of the bread crumbs.  Place on greased cooking sheet  for baking. You will bake it, with the chicken, at the same temperature and time. 

 Sprinkle parmesan on everything to taste and place both the asparagus and the chicken breasts in the oven, for about 30 minutes or until the chicken is golden brown and the cheese melted.

This is the end result and it's quite filling.  The chicken will have a nice grilled taste to it, but you have to finish it in the oven when adding the bread crumbs.  If you do not choose to bread it, you can complete the chicken on the grill using sprayed foil to catch the melting cheese.

 

NOTE:  I make my own gluten free bread & use a few pieces of it in a mini food processor to make crumbs.  They keep just fine in the freezer & you can use them directly from the freezer when needed.  Purchased G-FREE crumbs are expensive & a waste if you make your own bread.



I hope you enjoy this meal then go and have some fun!  Life is short

 

Gluten Free Banana, Peanut Butter, Chocolate Muffins

At first I thought, " there is no way in the world this will work without oats or something to hold it all together"....but hot diggity it does!  Not only does it work, but these are super yummy and very easy. (you know me, I don't do complicated because life itself takes care of that!)

 

Preheat your oven to 400 degrees

All you need is:  

• 2 bananas- not green, not too brown
•  2 eggs
• 3 oz of honey (6 Tablespoons)
• 1 cup of creamy peanut butter
• 2 Tablespoons of vanilla
• 2/4 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1/8 teaspoon of salt
• Chocolate chips to taste (used about 1 cup)

Ok, so that is the yum part and here comes the easy...throw it all in a blender, except the chocolate chips, until it is smooth.  Fold the chocolate chips right into the blender.  Spray your muffin pan, and pour batter straight into the your tin filling 3/4 full. This recipe made 18 muffins.  Bake about 8-10 minutes.  Do not be afraid to get them REALLY brown so they are not gooey.  Let them cool a little before removing and serve....best over ice cream.  (and low fat too-sarcasm)

 Smooth smooth smooth!

 I added some chocolate chips to the top because I love chocolate!

 

I cannot wait for my baby to get home with her gluten free tummy and bake these for her!

This little beauty, not the horse, is studying abroad in Ireland for the semester. 

Her momma misses her every day and cannot wait for her to come back to Texas!



Gluten Free Almond Joys (no chemicals)

CORN SYRUP; SEMI-SWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER) ; COCONUT; SUGAR; SALT; NATURAL & ARTIFICIAL FLAVOR; HYDROLYZED MILK PROTEIN; SODIUM METABISULFITE, TO MAINTAIN FRESHNESS; SULFUR DIOXIDE, TO MAINTAIN FRESHNESS; CARAMEL COLOR; MILK   That's what is in a Mounds Candy Bar you buy at the store.  This is all you need for the home made Mounds: 6 ounces of coconut flakes (about 1 1/2 packages) 1 can of sweetened condensed milk  (4.9 oz) 2-3 teaspoons of coconut oil as needed 1 bag of dark chocolate chips (7.5 oz) 1/2 bag of semi sweet chips (3.5 oz) sea salt if desired To start put your coconut in a medium bowl and add the sweetened condensed milk.  Combine.  Using two teaspoons place coconut on a cookie sheet.  These will not be bite sized - they are honestly enough for a person to have one as a complete "pick up and walk around dessert".  Make them smaller if you want.  Once these are put on the cookie sheet, freeze for about 1 hour.  No need to cover.    Place your chocolates in a double boiler along with the coconut oil a teaspoon at a time to keep it shiny and smooth as you use it to cover y our coconut bites.  As your chocolate melts, take the coconut out of the freezer (and with moist/clean hands) roll the coconut into balls.  Roll in chocolate and top with an almond.  I did not buy salted almonds.  But feel free to sprinkle a little sea salt on top if you so choose, it will give a little extra flavor.

This recipe will make about 30 good sized "bars", not bites.  When they begin to harden feel free to put them in the freezer and keep them there until ready to serve.  These were even great days later and they will not freeze completely.  I'm not certain how long you can keep them in the freezer because they don't last more than a weekend in THIS HOUSE!
 

Now, you are bound to have some chocolate left over and (let me school you a little) it is a sin to let it go to waste.  I just scrape it out on some wax paper, toss some almonds on top, sprinkle with sea salt and enjoy! 
I'm not certain there are even calories in this little extra....just sayin

Gluten Free Veggies in Olive Oil

So, we love to grill.  Wait....I love to grill and my husband and kids like to eat what I grill.  Period.  Grilling should be relaxing.  It should be a time where you have family and friends over for some great fun and fellowship and if you are going back and forth between the grill and the kitchen you can't enjoy everyone.  THIS RECIPE will make your cookout a breeze.  Promise. 

For feeding 6 people you will need:
1 squash
1 zucchini
2 roma tomatoes (they are closer to the size of your veggies)
2 medium potatoes
1 small onion
1 pint of mushrooms if you want (my family hates mushrooms)
3 Tablespoons of olive oil
Salt and Pepper to taste
1/2 cup cheese of your choice (I used a pepper Jack)

Preheat oven to 350 degrees.  Using your mandolin or knife, take your washed veggies and slice all vegetables the same thickness.  Insert veggies, dribble with oil.  Salt and pepper to taste.  Cover.  Cook for 30 minutes while your meat is grilling.  When you can poke the potatoes with a fork, and they are tender, turn the oven off.  Put cheese on top, leave uncovered and shut the oven door.  Your cheese will melt and the veggies will stay warm until it is ready to serve.  This is a simple yet colorful accompaniment to your grilled meat.

 

 

 Now it's time for the s'mores, music, and love!

 

 

 

 

Chili and Gluten Free Cornbread Waffles

 

 I live in Texas and there is a reason we have chili cook-offs...no one has the same recipe and we all think ours is the best.  Sadly, I KNOW mine is the best so I don't even enter it in cook offs any more. (it's just not fair)  Since this is meant to be a quick and easy chili and waffles recipe, I have given you a quick and easy chili I make when in a hurry and am not going to it cook all day.  I will post my award winning recipe at a later date.  And to be perfectly honest and not sarcastic, our chili recipe that cooks all day has won 4 blue ribbons in 5 chili cook-offs. THIS IS NOT THAT RECIPE but here is what you need:

• 1 medium jalapeno pepper diced (more if you like a hotter chili)
• 1 pound of lean ground beef
• 2 t. olive oil
• 1 medium onion chopped (purple are great)
• 1 large green bell pepper chopped
• 1 T. chili powder
• 1 t. each of salt and pepper
• 1- 14 oz. can diced tomatoes
• ¼ cup tomato paste
• 1 can pinto not drained
•  red kidney beans not drained
• 1 cup water

  Cook beef over medium heat, drain, place in a medium pot and coat with salt, pepper and chili powder.  Heat oil and add onion, pepper and jalapeno to oil and cook  until tender on a medium heat.  Add to cooked beef and spices, along with remaining ingredients. Bring to a boil, cover, reduce, and simmer for 30 minutes. Serve over waffles.



This is the GF cornbread I use and we really like it.  If you want to make your chili EXTRA  hot by adding more jalapenos, this is a great mix to use because it is very sweet. 



 

                                                                  Spray your waffle iron and place batter inside until ready

 

We top ours with cheese and serve.  (some family members even top with sour cream) 

 

If you REALLY REALLY want to be quick and easy, pick up some chili from Wendy's on your way home and make the waffles. 

 

This is such a great, filling recipe and fun for the kids to help

make if you have little ones at home

 

 

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...