Chicken Parmesan

A  favorite in our house!

You will need:

4 chicken breasts pounded to about 1/2 inch
1 1/2  cups of brown rice flour
2 eggs
extra virgin olive oil
splash of dry white wine
Marinara tomato sauce
Fresh mozzerella
garlic powder
salt and pepper
fresh italian parsley minced
Your favorite gluten free pasta


Start by generously seasoning the chicken breast with garlic powder, salt and pepper. Dredge chicken in egg first and then in to flour. Repeat so it is "double dredged" Place chicken in to preheated pan with olive oil and cook over medium heat until lightly browned on both sides and cooked through (about 5 minutes on each side) add a splash of wine and some additional garlic powder and salt. Meanwhile prepare pasta and set broiler to "high" Top each chicken breast with a bit of sauce and fresh mozzerella and cook under broiler until cheese melts. Serve on top of pasta and sprinkle with parmesean!

Mozzarella and tomato meatloaf

This meatloaf is delicious. You'll need a simple gluten free cornbread to use as a filler. You can bake the cornbread first and then serve the remaining cornbread with the loaf as a side. I got my cornbread recipe from gluten free mommy  http://glutenfreemommy.com/gluten-free-cornbread/

While the cornbread is cooking you will also need to roast your garlic. Simply cut off the top of a head of garlic sprinkle with salt and olive oil and cook on a  baking sheet at the same time as the cornbread. 400 degrees for 20 minutes


You will need

1 1/2 pounds of ground beef 80% lean (You may also use a meat mixture if preferred such as pork, veal or lamb)
 1 egg
1/2 cup crumbled cornbread
2 tablespoons of olive oil
1 small container of marinated mozzarella ball and tomato salad in olive oil ( cut the tomatoes and mozzarella in halves)
1 small onion minced
1 head of roasted garlic removed from skins and mashed
seasoned salt
black pepper

Preheat oven to 325 degrees

Combine meat mixture with all remaining ingredients and form in to a large loaf. Bake at 325 for about 1 hour and 10 minutes. Serve with mashed potatoes and green beans..Enjoy!



I made another recipe using roasted garlic and tomato and mozzarella...I didn't take a picture of it but it was sooo good...this was a vegetarian pasta dish..

Roasted Tomato and Mozzarella Pasta:

You will need:

1 cup of cherry tomatoes 
1 cup of fresh mozzarella balls
1 head of garlic
Fresh basil minced
1/4 cup of olive oil
splash of dry white wine
1 pound of your favorite gluten free pasta (I used a corn based fettucini)

Preheat oven to 400 degrees. Cut top off garlic head and sprinkle with olive oil and salt. Place tomatoes on the same baking sheet as garlic and sprinkle with olive oil and salt as well. Roast for 30 minutes until garlic is soft and tomato skins burst. Meanwhile cook your pasta until el dente and drain. Toss pasta with garlic pressed from their skins, roasted tomato, mozzarella balls, basil, olive oil and wine and return to low heat for about 2 minutes. Sprinkle with salt and pepper and serve hot with a crusty gluten free bread. Delicious!

Chicken Chilli

http://glutenfreemommy.com/gluten-free-cornbread/

Now on to our Chilli..

You will Need:
1 package of organic chicken (1 1/2 pounds) cut in to chunks
1 bell pepper chopped
2 jalapeno peppers seeded and chopped
2 onions chopped
4 cloves of garlic minced
1/2 cup pitted green olives sliced in half
1 can of creamed corn (this adds sweetness)
1 can of kidney or white beans-rinsed and drained
1 can of garbanzo beans-rinsed and drained
2 cans of chopped tomatoes in juice
chilli powder
cayenne pepper
cumin
paprika
salt and pepper
olive oil
fresh cilantro and cheddar cheese to top (optional)

In your chilli pot brown garlic and onion with chicken, sprinkle with salt and pepper and then add the bell pepper and jalapeno. Add tomatoes in their juice, the beans and cream corn plus spices to your liking (sorry I don't measure spices, start off light and taste and add as you need it!)  let simmer over medium low heat for about 20 minutes.. stir well and add the olives. Cook an additional 5 minutes and serve hot with cornbread! This is delicious with a sharp cheddar cheese and sour cream for those of us who can eat dairy ;)

Mother's Day Gluten Free Crepes

A yummy treat to make for mom on Mother's Day, or any day for that matter! These are suprisingly easy!

First: a couple notes about gluten free flour and baking:

1. If you use Pamelas baking mix...the batter tastes amazing and your family WILL NOT know the difference...
Pamelas mix has xantham gum and baking powder included which gives gluten free flour excellent texture!!

2. If using another flour blend stay away from Garfava bean flour... it's made from garbanzo beans and it's gross..it has a mealy crumbly texture..nothing like "real flour" it has a really weird after- taste

3. If you use King Arthurs gluten free flour or your own gluten free flour mix...add 1 teaspoon of guar gum or xantham gum per cup of flour, this holds it together and makes it nice and chewy.

4 Brown rice flour has an amazing taste and texture and I would highly recommend adding it to your flour mix!

5. If making a yeast bread don't be afraid to add a little baking powder along with the guar gum and yeast..gluten free bread needs the extra leavening.

6 Guar gum can be found at your local health food store and is A LOT cheaper then xantham gum and it does the same thing :o)

Pamelas Gluten Free Mix can be found right at Stop and Shop in the health section! It has everything you need included for a great gluten free mix!

Ok now on to our crepes!

You will need:

For the filling:
 1 banana
2 cups of frozen blueberries
3 tablespoons of lemon juice
1/4 cup of raw sugar
2 tablespoons of olivio butter

To make filling heat all ingredients except banana over medium low heat until butter melts and blueberries are heated through.

For Crepes:

1 cup of Pamelas baking Mix or King Arthurs gluten free flour mix (also at stop and shop, but add a teaspoon  of guar gum)
1 1/3 cups of coconut milk
4 eggs
2 tablespoons of coconut oil or vegetable oil
1/4 teaspoon of salt
2 tablespoons of lemon juice
1 tablespoon of raw sugar

Combine all ingredients and beat well... Preheat your pan on medium heat with a little oil...pour about half a ladle of batter while swirling the pan in a circular motion, making the crepe as thin as possible. Let it cook until the top is of the pancake is dry, loosen up the edges and tip the pan upside down on to a clean plate..top with a paper towel and layer crepes on plate between the towels to keep warm. When you are ready to serve fill with blueberry filling and fold over, top with bananas and real maple syrup. Enjoy!!!

Note: If you want a less "eggy" crepe reduce eggs to 3 and increase the coconut milk to 2 cups

Moroccan style Shepard's Pie (gluten and dairy free)

You will need:

For mashed potato topping:

5-6 large potatoes 

4 cloves of garlic chopped

olive oil butter spread

coconut milk

salt and pepper

Boil potatoes and garlic until soft, drain and add olive oil butter spread, coconut milk, salt and pepper until you reach desired consistency...note: don't make your potatoes too runny or they won't hold their shape once cooked.

For filling:

1 package of lean ground turkey

1 cup of frozen peas

1 large onion

4 cloves of chopped garlic

1 can of creamed corn

1/2 cup of white cooking wine

2 tablespoons of gluten free flour

tumeric

cumin

cinnamon

seasoned salt

dash of cayenne pepper

black pepper

Saute onions and garlic in a little olive oil, add turkey and cook through. Add seasonings to your liking (tumeric, cinnamon, cumin and  seasoned salt and pepper) taste often to adjust. Add wine and flour and whisk to blend flour and make a gravy then add peas and creamed corn. Top with mashed potato and bake in 400 degree oven for 30 minutes. Enjoy!

Tai Whitefish Red Curry

You can make this curry mild, medium or hot depending on how much curry paste you use. It was a very light, easy and yummy meal

 You will need:
1 1/2 pounds of white fish like cod or haddock
1 green or red pepper
4 boiling potatoes
1 medium onion
3/4 cup of frozen peas
1 cup of chicken broth
3 cups of coconut milk
2 tablespoons of tai curry paste
1/2 teaspoon of tumeric
1 tablespoon brown sugar
1/2 teaspoon of fresh ginger
2 tablespoons of lemon juice
1/2 teaspoon garlic powder
fresh basil for garnish

Bring chicken broth, coconut milk and red curry paste to a boil, add cubed potatoes and chopped onion. Boil for 8 minutes. Taste the broth to see how spicy and/or flavorful it is and if too spicy add more coconut milk or too mild add curry paste depending. Add tumeric, garlic powder, ginger and brown sugar. Add pepper chunks and peas and boil for 2 minutes. Cut fish in to pieces and season with lemon juice, salt and pepper, slowly add to broth and cook additional 3 minutes. Garnish with fresh basil and serve hot over white sticky rice.

Chicken Francese with capers (gluten free)

You will need:
1 1/2 pounds of thin sliced or pounded chicken breast
3/4 cup of Pamelas Baking mix or gluten free flour blend
3 beaten eggs
salt and pepper
1 cup of chicken broth
1/2 cup of white cooking wine or dry white wine
1 lemon (1/2 cut into thin slices) 1/2 used for juice
1/4 cup of olive oil
2 tablespoons of capers
Sprinkle of red pepper flakes (optional)

I served the chicken with gluten free pasta, sauteed spinach and roasted garlic with gluten free rolls
(To roast garlic cut off the top of an entire garlic clove, drizzle with olive oil and salt and place on a baking sheet, cover with tin foil and bake at 400 degrees for 30 minutes.) I used the leftover garlic tops in my pasta water and let it cook with my pasta for flavor. Start water for pasta when you start your chicken and it should all finish at the same time.

To prepare chicken:

Dredge chicken in flour mixed with salt and pepper seasoned to your liking and then in to the beaten egg
(This step is important, the flour must be first and egg second)

Saute chicken in heated pan with olive oil over medium heat for 2 minutes on each side and set aside

Reduce heat to medium low

In same pan add lemon slices and cook for about 2 minutes until fragrant, add about a tablespoon of left over flour and mix with warm pan drippings with a fork then slowly add lemon juice, chicken broth and wine and capers, cook to reduce about 2 minutes

Add chicken back to pan and  warm through then serve over pasta and top with lemon slice. Enjoy!