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...

 

(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.