Tuesday, October 30, 2007

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.

Monday, October 29, 2007

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.

Thursday, October 25, 2007

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.

Tuesday, October 23, 2007

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).

Monday, October 22, 2007

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.

Sunday, October 21, 2007

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.

Saturday, October 20, 2007

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.

Friday, October 19, 2007

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.

Thursday, October 18, 2007

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.

Tuesday, October 16, 2007

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!

Monday, October 15, 2007

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.

Sunday, October 14, 2007

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.

Friday, October 12, 2007

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.

Thursday, October 11, 2007

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.

Wednesday, October 10, 2007

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.

Tuesday, October 9, 2007

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.

Monday, October 8, 2007

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.

Sunday, October 7, 2007

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.

Friday, October 5, 2007

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.

Thursday, October 4, 2007

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.

Wednesday, October 3, 2007

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.