Gluten Free Corn and Tomato Pie

 This is such a great dish for a brunch, or a side dish for a grilled meat.  You will not need bread because it's a PIE!  Crazy... I know.  I did not use the pre-made crust, I made Namaste's gluten free Piecrust.  Their regular recipe either makes 1 deep dish with a thick crust, or 2 regular pies with a thinner crust.  I made two pies as they seem to cook better throughout and you can add different ingredients to each based on your taste.

Here is what you will need:  pie crust, or crusts of your choice.  5 ears of corn cut from the cob, 2 large tomatoes, 1 cup shredded cheddar, 1/2 cup parmesan,  3 Tablespoons olive oil, 3 green onions, 1 seeded jalapeno pepper, 2 cloves garlic, 1/4 cup milk, 3/4 cup heavy cream, 3 eggs, salt and pepper to taste.  If you want to have a different cheese topping for one pie like I did, you can!  I used 5 slices of jalapeno jack for the topping of one pie & parmesan for the other.

Shuck your corn, wash and then cut it from the cob and place in a bowl.

 

Make your pie shells and bake them at directed temperature until ALMOST brown.  Like I said, I used GF and when working with a GF baking/pie mix keep your fingers moist to shape as these crusts can be dry.

While your crusts are in the oven, chop your green onions, seed and chop your jalapeno, and mince your garlic.  Place in a pan on a medium heat with your 3 Tablespoons of olive oil.

You will cook your onion, garlic and pepper for about 5 minutes and then add 1/4 cup water and your corn to the pan.  Stir & cover. You will saute this corn mixture for about 10 minutes.  (You don't want to cook the corn too long or on too high a heat)  While this is cooking, whisk your milk, eggs, and cream in a bowl.  Set aside.

Remove corn mixture from the pan, and drain.  Salt and pepper to taste while warm, then toss. 

Slice your tomatoes.  Preheat oven to 375 degrees.

Take the pie crusts and begin to layer:  1 cup corn, cheddar, 1 cup corn, top with tomatoes, then your last cheese.  (Parmesan or cheese of choice, I used Parm & Jalapeno Jack)

 

 

Pour your cream mixture over the top and bake at 375 degrees for about 20-25 minutes or until your center is firm.  I turn the oven off at 20 minutes and let them set in the oven.  (but your oven may be hotter or just different...so keep an eye on them if you do this)

Here is the final product.  Wait to serve until pies have cooled for about 30 minutes.  They will still be warm but not runny in the center.  

 

 **Sarcasm Note- I'm not certain how these GF crusts are going to turn out, they may be a catastrophic sucess....Your guess is as good as mine!

Gluten Free Brown Sugar & Pineapple Ribs

To be certain, southerners love their BBQ and especially in Texas!  (moment of silence please) But your ribs, whether beef or pork, do not always have to be barbequed or smoked. Here is a nice spring alternative for you, which served with a nice salad and your choice of potato can be a great gluten free meal for your family.  You are going to cook these ALL DAY-12 hours.

 Here is what you will need:  1/2 cup dijon mustard, 1/2 cup honey, one 20 oz. can crushed can of pineapple, 2 racks of your choice of ribs, 1- 1/2 cup packed brown sugar, 1/3 cup gluten free soy sauce (such as Tamari)

Cut your ribs and season to taste with salt and pepper or cayenne. Preheat oven to 200 degrees because you are going to cook these for 12 hours.

Place ribs in a roasting pan in an even layer.  Combine your mustard and honey and rub generously onto the ribs.

 

Dump your can of pineapple on top, juice and all!

I covered my roasting pan with foil and the lid because I don't like my kitchen smelling like anything but flowers :) 

 COOK FOR 11 HOURS AND WHEN YOU BEGIN THE REST OF YOUR MEAL, OPEN THE LID, REMOVE THE FOIL, AND TOP WITH BROWN SUGAR AND SOY SAUCE. 

Raise your temperature to 300 and cook for 30 minutes.  Turn the oven off and let the ribs rest in the oven for 30 minutes.  This is going to equal 12 hours

I made a salad, but this is picture of my son's plate.  Meat, beans and taters, along with gluten free bread.  **Sarcasm Note  Jacob is seemingly 'allergic' to salad and "refuses to eat what his ribs ate before they became ribs"

Gluten Free Gone Southwest! Tostadas

 Yes people, I live in the great state of TEXAS.  We love hot, spicy food, therefore; we love Tex-Mex!  And the great thing is:  corn tortillas are gluten free.  (A southern Celiac's saving grace)

I always have corn tortillas and because we eat a lot of salad...my go to meal is tostada aka the flat taco for you northerners! Scroll to the bottom for the hot, juicy details!

 

 

 

 

 

 

 

 

 

 

 

Here is what you need:  canola oil, 8 corn tortillas, meat of choice, can of re-fried beans, hot sauce of choice, 2 cups cheddar, lettuce, tomatoes, sour cream, and whatever else you choose!

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The first thing you need to do is fry your corn tortillas. It does not take much oil, and you don't want it pipping hot.  Just a medium heat.  Place it in the oil and lay your thongs on top to keep from curling and then turn.  

It takes SECONDS! Set on paper towels to cool while you prepare the rest...

For your meat, you can do beef or chicken. 1 pound of beef makes about 8 tostadas, and about 2 chicken breasts shredded if you go that direction.  

Once your get your meat cooked and drained, add back to skillet with onions, peppers, chilis, whatever you choose.  And, salt and pepper to taste. 

Take one can of refried beans, and add to a skillet to heat along with 1/4 cup of your favorite hot sauce.  It just makes them smooth :) 

When everything is heated.  Spread your beans on the corn tortillas, top with meat, then top with cheese and place in the oven on warm (200 degrees) until the cheese is melted while you prepare your toppings.

Toppings can be:  lettuce, tomatoes, sour cream, guacamole, onions, jalepenos, hot sauce, there's no right or wrong just whatever you want!

Top with your choices and serve with rice or quinoa. I place all the toppings I'm offering on a single plate and everyone make their own. 

Squeeze a little lime on top for a zing and enjoy! 

NOTE:  if you choose chicken, the best way to shred is by placing your hot breasts in a mixing bowl and using a mixer on high speed.  You will NOT believe how quickly and easily it works.  (You're welcome)

Peppered Turkey Tetrazzini - Gluten Free

This recipe is gluten free and taken from the cookbook, "Gluten Free Makeovers" by Beth Hillson.  The only difference I made is that I purchased peppered turkey breasts from the store; it doesn't make it hot but gives an extra little kick.

Here is what you need:  2 cups peppered turkey breasts, 1 Tablespoon olive oil, 3 green onions with tops chopped, 2 1/2 cups sliced mushrooms, 1 cup gluten free chicken broth, 3 Tablespoons dry sherry, 1/4 cup cream, 2 Tablespoons cornstarch mixed with the chicken broth, 8-10 oz of gluten free spaghetti, 1/4 cup grated Parmesan cheese.

Dice your turkey

I keep chicken broth concentrate in the fridge and McCormick brand is gluten free.  It is so easy using 1 teaspoon per cup of water; and I think it has a better flavor than the can version.

Dice your green onions and mushrooms.  My family is NOT big on the mushroom, so I only used 1 1/2  cups of very finely chopped mushrooms so they didn't notice :) 

Mix your cornstarch with 1/4 cup broth and set aside.

Put your water on to boil and add your gluten free spaghetti.  Cook as directed.

With one tablespoon olive oil in a skillet, on a medium heat, add your diced turkey, onions, and mushrooms until your onions are transparent and soft.  

        Add the cornstarch mixture, dry sherry, and cream to turkey and stir to thicken. I used a lot more cream, because I can....BOOM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn off heat, add the pasta, and place in a greased casserole dish. Top with Parmesan cheese and place in oven on broil until golden brown. (I'm not going to lie, I added a few cuts of butter to the top because I like the way it blends with the cheese to brown)

The recipe says it serves four, I think 5 is safe especially if you are serving with a nice salad and garlic bread. (I had some gluten free bread for myself, and for the boys garlic toast. They REALLY liked this recipe and asked I make it again SOON) 

 

Sarcasm Note Today:  (Brought to you by the lady at Wal-mart)

"Too many clowns, not enough circuses".  Totally agree...

Gluten Free Creamy Tomato Soup (crock pot all day!)

This soup is really good for a cold winter day with a grilled cheese, or cute to take to a neighbor with some basil flat bread, or just a quick lunch warmed in the microwave.  It's not JUST tomatoes but also has other veggies for greater health benefits.  Let's get started!

This crisp bread is NOT gluten free, but I really like the glutino vegetable crackers for G free.

Here is what you need:  2 - 14 oz diced tomatoes, 1 cup diced celery, 1 cup diced carrots, 1 cup diced onion, 1 tsp oregano, 4 cups chicken broth, 1/2 cup gluten free all purpose flour (or regular if you are not going GF), 1/2 cup Parmesan, 1/4 cup butter, 1 pint half and half, 1 tsp salt, 
and pepper to taste

First dice up your carrots, onions, celery.  Put it all in your crock pot with the canned tomatoes and oregano; then put your temp on medium for 4-6 hours.  It will not hurt to have it on longer! 

I don't like this soup too chunky, so I take my hand mixer and give it a good go until it is simply the consistency I want. You can leave it chunky or put it in your blender if you don't have a hand blender. Your choice completely! 

About 30 minutes before serving melt your butter in a medium sized pan, add chicken broth, and flour keeping your temperature at a MEDIUM heat. You do NOT want to scorch the bottom or BOIL! 

 

SLOWLY add your pint of half and    half, while constantly whisking.

 Add your salt & pepper to taste, and Parmesan, then continue to whisk on a medium heat until thickened.  Be patient.  You don't want it gravy thick, but thicker than water for certain! 

 As it begins to thicken add a few cups of your soup to the pot.  You need to do this because I promise your half and half will begin to scorch on it's own. Heat, NOT BOIL, and add back to your crock pot.

This is such an easy and great home made soup!  Most of it you cook alone all day, and then it is an easy and quick completion when you get home.  I ate mine with gluten free vegetable crackers; but the boys had big fat grilled cheeses with 5 different cheeses.  

Sarcasm Note: ** These sandwiches are cheddar, American, pepper jack, cream cheese, and Colby grilled... you know...LOW FAT.