Gluten Free Banana Cake w/ Butter Cream Icing

Banana Cake with Butter Cream Icing

2/3 Cup Buttermilk
2/3 Cup Shortening, butter flavored
3-4 Bananas, mashed
3 eggs
1 2/3 Cup Sugar
2 1/3 Cup GF Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2/1 tsp Cream of Tartar
½ tsp Xanthan Gum

Grease and flour 13x9 pan. Preheat oven to 350 degrees. Mix buttermilk, shortening, bananas, eggs and sugar. Add dry ingredients and mix. Bake 30-40 minutes. Cool and frost.

Butter Cream Icing

3 Cups powdered sugar
1/3 Cup Margarine
2 Tbsp Milk

Mix all ingredients.

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 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).