Gluten Free Apple Cornbread Dressing

Gluten Free Apple Cornbread Dressing

Fold together:

4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten

Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper

Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.

Gluten Free Sweet Potato Orange Cups

Gluten Free Sweet Potato Orange Cups

8 oranges

Mash together:

4 cups canned sweet potatoes, drained
1 cup fresh pineapple, diced
1 cup orange juice(from prepared orange cups)
¼ cup unsalted butter, softened
¼ cup brown sugar
2 eggs, beaten
1 Tbsp. Ground cinnamon
1 tsp kosher salt

For the topping-
Toast, Add:
1 cup pecans, chopped
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup light syrup
½ tsp kosher salt

Off Heat, Stir In:

¼ cup dark rum
1 tsp gluten free vanilla extract

Preheat oven to 375 degrees.

Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.

Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.

Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.

Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.

Roast Turkey with Gluten Free Pomegranate Molasses Glaze

Roast Turkey with Gluten Free Pomegranate Molasses Glaze

1 - Self basting turkey (12-15 lb.)
1 Medium Onion, quartered
1 Apple, quartered
1 Rib Celery, cut into chunks
3 Tbsp. Vegetable Oil

Combine and simmer:
1 Cup Pomegranate Juice
2 Tbsp Molasses
1 Tbsp Balsamic Vinegar
1 Tbsp Dry Mustard

Preheat oven to 325°; place a foil-lined roasting rack n a roasting pan.

Prepare turkey by removing giblets and stuff with onion, apple, and celery chunks. Tie the legs together at the knuckles using butchers twine. Rub the entire turkey with oil then season with lots of salt and pepper to coat the skin evenly.

Combine pomegranate juice, molasses, vinegar and mustard in saucepan; simmer over medium heat 2 minutes, Baste turkey with glaze when internal temperature is 150°. Glaze every 10 minutes. Until the breast meat reaches 160-165° then remove the turkey from the oven. Let rest for 30 minutes before carving.

Gluten Free Pulled Pork

Gluten Free Pulled Pork

2 Onions, quartered
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp salt
1/4 tsp Ground Black Pepper
1/4 cup Cider Vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp Sugar
1/2 tsp Dry Mustard
1/2 tsp Garlic Salt
1/4 tsp Cayenne
1 (4-6 lb) Boneless Pork Roast

Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne - stir well to mix
Put roast in crock pot and pour vinegar mixture over the roast. Cook on low for 12-14 hours. Remove and shred meat with a fork.

Gluten Free Tandoori Spiced Chicken

Gluten Free Tandori-Spiced Chicken Serves 4

Marinade: Salsa:
2 garlic, minced 1 large mango, diced
1 1/2 t salt 1/4 c red onion, diced
2 Serrano peppers, minced 1 Serrano, diced
1 c plain yogurt (fat free is fine) 1 T lime juice
2 T lime juice 1/3 c diced cilantro & mint leaves
1 T fresh ginger, diced
2 t coriander (ground seed)
3/4 t turmeric
2 t cumin
1/2 t nutmeg
1/8 t cloves
1/2 t pepper
Score 4 chicken breasts (make deep diagonal slices across one side of breast, want to make deep enough for marinade flavor, not too deep to break apart) Marinate at least 4 hours to overnight in zip lock bag.
Grill until chicken is done. Marinade can make it dry, so watch carefully. Serve with salsa.
Salsa can be made ahead as well and refrigerated

Gluten Free Orange Piccata

Gluten Free Orange Piccata

2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices

Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low. Whisk in butter until melted. Add orange slices and return chicken to pan and heat thoroughly. Garnish with slivered almonds.

Gluten Free Chicken Spaghetti

Gluten Free Chicken Spaghetti

8 boneless chicken breasts (cooked and chopped)
Save chicken broth for use in dish
Gluten Free Macaroni noodles (cooked)
1 lg. onion minced.
1 innerstalk celery – minced
1 lg. can of tomatoes
1 stick of butter
1 Tbsp. Worcestershire sauce
¼ c. chopped green pepper
1 c. green olives (sliced)
mushrooms chopped
¾ lb. grated cheese
Heat butter, add onion, green pepper and celery. Cook until tender. Add tomato pulp and sauce, salt and pepper. Stir in chicken broth – as much as is needed. Add mushrooms and olive mixture. Mix in Gluten Free noodles. Place in flat large baking dish. Cover with cheese. Bake for 45 minutes at 350º

Gluten Free Chicken Piccata

Gluten Free Chicken Piccata

4 chicken cutlets
2 Tbsp Vegetable oil

Deglaze with:
¼ Cup dry white wine
1 tsp garlic, minced

Add:
½ cup GF chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers drained

Finish with:
2 Tbsp unsalted butter
Fresh lemon slices
GF Flour


Season cutlets with salt and pepper to taste then dust with Gluten Free Flour. Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.

Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

Add GF broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.

Finish with butter and lemon slices. Once butter melts pour over cutlets. Garnish with chopped fresh parsley and serve.

Gluten Free Jicama Slaw

Gluten Free Jicama Slaw

2 cups Jicama peeled and julienned
½ cup carrots, peeled and shredded
2 Tbsp scallions, minced
1 Tbsp jalapeño, seeded and minced
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp honey
½ tsp kosher salt

Combine Jicama, carrots, scallions and jalapeños in a bowl. Whisk juices, oil, honey and salt and pour over slaw mixture. Toss well to coat.

Gluten Free Broccoli, Chickpea & Tomato Salad

Gluten Free Broccoli, Chickpea & Tomato Salad

1 head of fresh Broccoli
1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
½ Red Onion, minced
Dash of salt
Dash of pepper
1 pint of Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed

Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.

Gluten Free Broccoli Salad

Broccoli Salad

1 head fresh Broccoli
3 Tbsp Red Onion, chopped
1 Cup Mayonnaise
3 Tbsp Sugar
3T white Vinegar
Salt and pepper to taste
5-6 slices bacon, cooked and crumbled
Cheddar cheese, shredded, to taste

Cut broccoli into small pieces. Mix mayonnaise, sugar, vinegar and salt and pepper. Pour over broccoli and mix. Add crumbled bacon. Add cheese if desired.

Gluten Free Soups

Black Eyed Peas

Bacon
Onion
2 cans Rotel Tomatoes
Salt & pepper
1 Bag frozen black-eyed peas
garlic salt
Ham bone (if desired)

Combine all ingredients and cook on medium heat until ready to serve (slow cooking makes them really good).

Gluten Free Soups

Gluten Free Cream of Mushroom Soup/Chicken Soup

This works well on recipes that call for a can of creamed soup. Just replace the mushrooms with whatever you like to make the creamed soup of your choice!

1 Tbsp Margarine
1 small can sliced mushrooms

4 Tbsp Margarine
½ Cup Evaporated Milk
½ Cup Milk
½ tsp Dice onion
Pinch of Celery Salt
Pinch Garlic Powder
¼ tsp Salt
1/8 tsp Pepper

2 ½ Tbsp Gluten Free Flour
¼ Cup Milk

Melt margarine and sauté mushrooms. Add remaining margarine, evaporated milk, milk, and spices. Bring to a boil. Mix GF flour and remaining milk together. Add to boiling mixture and simmer until thick. Cool.

This also works well if you replace mushrooms with a bit of chicken broth.

Gluten Free Side Dishes

Sinful Potatoes

1 – 8 oz. cream cheese
1 – 8 oz sour cream
½ cup butter
1 clove garlic (minced)
¼ cup chives or green onion
5 lbs potatoes (boiled & mashed)
grated cheese on top

Mash cooked potatoes; Mix all other ingredients into mashed potatoes. Place in baking dish and cover with grated cheese.

Bake until melted.

Gluten Free Side Dishes

Squash Casserole

5 or 6 yellow squash – sliced and cooked
1 med onion – chopped
1 egg slightly beaten
2 slices Gluten Free toasted bread crumbs
½ stick margarine
½ recipe Gluten free Mushroom soup

Combine all ingredients (except GF toast). Put in casserole dish and sprinkle Gluten free toast over top.
Bake 350º for 30 minutes.

Gluten Free SIde Dish

Gluten Free Church Potatoes

32 oz. Pkg. Hash Browns
½ Cup Margarine
1 recipe of Gluten Free cream of mushroom soup
1 pint Sour Cream
½ Cup Milk
¼ Cup chopped Green Onion
2 Cups Cheddar Cheese, shredded

2 Tbsp Margarine, melted
Cornflakes

Preheat oven to 350 degrees. Melt ½ Cup margarine and pour into 9x13 pan. Add ½ pkg. of Hash Browns. In separate bowl mix Gluten Free soup, sour cream, milk and green onions. Pour ½ of mixture over potatoes. Spread 1 cup of the cheddar cheese over mixture. Repeat with the potatoes, soup mixture, and then cheese. Mix crumbled cornflakes with the remaining melted margarine and sprinkle over casserole. Bake 1 hour and serve.

Gluten Free Side Dishes

Gluten Free Broccoli Rice Casserole

4 Tbsp margarine
1 small onion chopped

2 Cups fresh broccoli, steamed and chopped
Gluten Free Cream of Mushroom Soup
(see recipe in soup section)
2 Cups cooked instant rice
1 16 oz pkg. Velveeta cheese, cubed

Melt margarine over medium high heat. Sauté onion until soft. Add broccoli and heat. Add Gluten Free cream of mushroom soup and heat thoroughly. Mix in cooked rice and add cheese and mix until cheese until melted. Pour into 2 quart dish and bake at 350 degrees for 30 minutes.

Gluten Free Side Dishes

Gluten Free Mama’s Meatballs

For the seasoned stock mix:
½ cup GF chicken broth
½ Large sweet Onion
4 cloves garlic
½ bunch parsley, chopped

Place all ingredients above in blender or food processor and puree.

For the meat balls:
¾ lb ground beef
¾ lb ground pork
½ cup Gluten free breadcrumbs
5 whole eggs
½ cup freshly grated parmigiano cheese
2-3 pinches chili flakes
2-3 pinches salt

In a large bowl, combine all ingredients with broth mix and blend with hands just until mixture is uniform.

Put a little olive oil on hands and form mixture into approximately 2 oz. balls.

Pour about ½ inch of extra virgin olive oil into a straight sided, wide sauce pan and heat over medium high flame. Add the meatballs to the pan and brown meatballs, turning once.

Using a slotted spoon, remove meatballs from the oil and submerge into a saucepan of marinara. Simmer for 30 minutes or until the meatballs are cooked through and tender. Serve as is or over Gluten Free pasta or just by themselves!

Gluten Free SIde Dishes

Gluten Free Creamed Spinach

2 - 10oz pkgs. frozen spinach
8 – Slices bacon – cut into pieces
1 – Small onion – minced
4 Tbsp – rice flour
2 tsp- Lawry’s seasoned salt
1 tsp - pepper
2 cloves garlic – minced
2 Cups milk – warmed


Preparation:
Cook spinach according to package directions and drain well. Snip the bacon into tiny bits with scissors. Fry the bacon bits until crisp, set aside and remove most of the bacon drippings from the pan. Sauté the onion in the pan drippings until very tender, about 10 minutes. Add the bacon bits back to the onion mixture for the last couple of minutes of cooking. Remove onion/bacon mixture from the heat and stir in rice flour, seasoned salt and pepper and garlic (it will be a paste). Blend thoroughly. Add warmed milk all at once. Return to medium heat and stir until smooth and thickened. Add spinach and mix thoroughly. Keep warm until ready to serve.

Gluten Free Appetizer!

Gluten Free Chicken Pecan Cheese Spread

1 – 8 oz container Garlic and Herb Spreadable Cheese
1 Cup cooked Chicken, chopped
½ Cup Pecans, chopped and toasted
1/3 Cup Mayonnaise
2 Tbsp. Chopped Mango Chutney
1 Tbsp Curry Powder
2 Tbsp. Parsley, chopped

Mix cheese, chicken, mayo, chutney, curry and parsley. Place in serving dish and sprinkle with toasted pecans. Refrigerate for 2 hours or until chilled. Serve with Gluten Free crackers and sliced apples.

Gluten Free Appetizer!

Fiesta Salsa Casserole

1 lb Ground Beef
1 can Chili Beans, drained
1 – 8oz container spread able Cheese, Salsa flavor
2 Cups broken tortilla chips
½ Cup Sour Cream
4 Green Onions, chopped
1 Medium Tomato

Heat oven to 350 degrees. Cook beef in a 10 inch skillet until brown; drain. Stir in spread able cheese and beans. Heat until well blended. Place broken tortilla chips in ungreased 2 qt casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions and tomatoes. Baked uncovered 20-30 minutes or until hot and bubbly. Serve with chips.

Gluten Free Crab Dip!

Daddy’s Favorite Gluten Free Crab Dip

1 lb Gluten Free imitation Crab Meat
½ Cup Mayonnaise
¼ Cup Onion, diced
½ tsp Garlic Powder
2 ½ Cups Celery, chopped
½ tsp Pepper
¾ tsp Celery Salt

Mix all ingredients and chill. Serve with Gluten Free crackers or raw vegetables.

Gluten Free Appetizer!

Gluten Free Cattlemen’s Spread

1 Cup Pecans
2 Tbsp Butter
10 oz Cream Cheese, softened
1 Cup Sour Cream
½ tsp Garlic Powder
5 oz. Dried beef, minced
4 tsp onion, minced

Sauté pecans in butter and reserve. Mix softened cream cheese, sour cream and garlic salt together. Add onion and beef. Spread evenly in 1 ½ qt lightly greased baking dish. Top with pecan mixture and bake for 20 minutes at 350 degrees. Spread on Gluten Free crackers.

Gluten Free Artichoke Spinach Dip

Gluten Free Artichoke Spinach Dip

1 can Artichokes, cut up
8 oz. Cheddar Cheese
Green Onions, chopped
1 Cup Sour Cream
½ Cup Cottage Cheese
½ tsp Garlic, minced
1 Tbsp Lemon Juice
Salt and Pepper
¼ bag of Spinach

Combine all ingredients, melt in microwave and stir. Cook in 350 degree oven until bubbly. Serve with chips.

Gluten Free "Outback Style" Dip

Gluten Free “Outback Style” Dip

½ Cup Mayonnaise
2 tsp Ketchup
2 tsp Horseradish, cream style
¼ tsp paprika
¼ tsp salt
¼ tsp dried oregano
Dash of pepper
Dash of Cayenne pepper
Combine all ingredients and refrigerate up to two weeks.
Mix and serve with chips or fresh vegetables.

Gluten Free Texas Caviar!!!

Gluten Free Texas Caviar

2 cans Black-eyed peas
1 can Hominy
2 cloves Garlic-chopped
½ Cup Parsley- chopped
4 Green onions- chopped
½ Cup- Onion
2-3 tomatoes - chopped
1-2 Jalapeños – chopped
1 Green Pepper – chopped
1 bottle GF Italian Salad Dressing

Drain Peas and Hominy (optional) and pour into bowl. Chop tomatoes, garlic, jalapeños, parsley, onions, green onions and green pepper. Mix together and pour in GF Italian salad dressing. Refrigerate overnight and serve with tortilla chips.

Great Gluten Free Appetizer!

Gluten Free Sicilian Chickpeas with Cured Italian Meats

1 (15-oz) can chickpeas, Drained and rinsed
3/8 Cup very thinly sliced heart of celery
¼ red onion chopped
2 Tbsp Italian Parsley, minced
¼ tsp dried hot red pepper flakes
1 clove garlic, minced
3 Tbsp extra virgin olive oil
¼ Tbsp Champagne vinegar
Sea Salt
Large platter of Italian cured meats, thinly sliced

Combine chickpeas, celery, onion, parsley, hot pepper flakes, garlic, olive oil and vinegar, and toss well. Season to taste with salt. Serve immediately alongside a large platter of thinly slice Italian cured meats (Such as salami and prosciutto) with a basket of crackers.

Gluten Free Crab Stuffed Mushrooms!!!

Crab Stuffed Mushrooms

Filing:
1 ½ lb Cream Cheese
½ Cup Mayonnaise
½ Cup Sour Cream
½ tsp Dill
½ tsp Italian Seasoning
½ tsp Seasoning Salt
½ tsp Garlic
¼ Cup Parmigianino Cheese
1 ½ lb GF Crab Meat
1 large pkg Mushrooms, cleaned and stems removed
¼ Cup butter, melted

Preheat oven to 400 degrees. Mix first 9 ingredients together in food processor then add crab meat. Stuff mushrooms with filing. Filing should be 1/2” above mushroom. Pour butter in bottom of baking pan. Set mushrooms on top. Sprinkle mushrooms with lemon juice. Bake for 20 minutes or until tops are browned.

Gluten Free Better Cheddar Dip

Gluten Free Recipes......I am going to start this out with some of my favorite recipes. Please feel free to give feedback as this is here to help many people!

Gluten Free Better Cheddar Dip

8 oz. Vermont White Sharp Cheddar Cheese- shredded
1 scallion, minced
6-8 slices bacon, cooked and crumbled
¼ to ½ cup Mayonnaise
½ Cup Walnuts, roasted (bake in 250 degree oven for 10 min to roast)

Mix ingredients together and serve with crackers or raw vegetables.