Categotry Archives: Main Dish

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Gluten Free Hot Ham and Cheese Rolls

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First I’d like to say these were way better than I thought they’d be and I thought they would be pretty good.  Also, I was totally surprised at how good they were re-heated…..sometimes/often that is just not true with GF food, especially bread type items.  But these were just as good if not better re-heated.  I saw this on Pinterest, of course, and knew I had to make it GF.  The other thing I love about it is you can switch up the meat and cheese to so many different options.  I didn’t actually make it with ham, I used turkey.  But, I didn’t think hot turkey and cheese sounds as good as hot ham….  So on to the recipe…

 

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1 recipe of your favorite pizza dough – this is mine or in a pinch this one.

3/4 pound deli meat, sliced thin but not shaved (I used turkey)
12 slices of cheese (I used cheddar)

Glaze:

1/2 cup butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire (USA Lea & Perrins is GF, other may be too)
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds

Heat oven to 375° F
Grease a 9X13 baking dish

Make glaze and set aside.

Roll crust to approximately 13X18 inch rectangle on an oiled sheet of parchment. Oiling is important so your dough doesn’t stick as you roll this up

Top with meat and then the cheese, filling the rectangle, you can overlap if needed.  I should’ve taken a picture of this.  Here’s an image from internet.  I didn’t put mine that close to the edge I left a little room

Photo credit: jumblejoy.com

 

Starting on the longer side, begin rolling up tightly.  I used the parchment to do this.  I rolled and then used the parchment to make it as tight as possible. I would roll and then slide my hand across the parchment to set it against itself and then pull the parchment up and roll again, repeating this until the end.  (I hope this makes sense)

Cut into slices 3/4 – 1 inch wide.  Place in prepared pan.

Pour glaze evenly over the rolls.

You can cover and refrigerate up to 24 hours OR bake immediately. I did not try the make ahead, if you do, let me know how that turns out.

I baked immediately for 25-25 minutes, until golden brown.

I think if I refrigerated this I would let it come to room temperature before baking, if not you might need a longer baking time.

 

Enjoy!!   If you give it a try come back and let me know how it turned out.

 

Note:  if you use the pizza dough recipe that I shared, this is DF, EF and GF.  So if you used DF cheese this would be DF as well.

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Gluten Free Buffalo Cauliflower

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Close up of the ones I baked in the oven.

When I went to visit my friend in Tennessee she made some oven roasted cauliflower that was so good.  I was never really a big fan of cauliflower before this.  So after having it that way and pretty much everyone in my family liking this I decided to try the Buffalo Cauliflower.  I did cook these on the grill before and they got a little burnt on one side.  But, let me just tell you, even burnt, they were amazing.  We could’ve eaten twice as much as I made they were so good.  You were suppose to toss them in wing sauce after you baked them, I’m not really a fan of hot sauce so I just served the sauce on the side.  Not only was this recipe delicious it was pretty simple, especially if you can get the cauliflower already cut up.

 

1/2 cup GF baking mix (I used Aldi Live Gfree)
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

6 oz GF Beer (I used Redbridge)

1 head of cauliflower, cut into florets

Preheat oven to 450 degrees.
Line baking sheet with parchment and oil well.

In a very large bowl, whisk the dry ingredients together and then stir in the beer.  You want the batter to be a bit thin, but not too thin.  Add the florets to the batter and start turning to coat, continue until all the florets are covered with batter.

Spread out onto the parchment paper in a single layer.

Bake 20-30 minutes, turning halfway through.

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Buffalo Cauliflower
I cooked these on the grill, they got a little burnt

 

 

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Gluten Free Chili Lime Chicken

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cropped-chef-lady-e1465864318647.jpgHere is an opportunity for you to use the new skill you learn by watching my food video.  If you haven’t watched it now’s your chance to learn how to de-bone chicken thighs and then make a delicious meal.

This recipe barely adapted from this recipe.

2-2 1/2 pounds skin on chicken thighs, bones removed

1/2 cup lime juice (how many varies depending on size and juiciness of the limes, I would say plan on about 4-5)
3 teaspoons lime zest (about 2 limes)
1/4 cup extra virgin olive oil
2 Tablespoons dried cilantro OR 4 Tablespoons fresh, chopped
1-2 jalapenos, chopped finely (seeds removed for less heat, I only used one)
4 garlic cloves, minced
1 Tablespoon honey
2 teaspoons salt
1 teaspoon chili powder

Combine all the marinade ingredients in a gallon bag add in chicken thighs.  Marinate minimum 2 hours.

Remove the thighs from marinade and grill on medium to golden brown and crispy around the edges.  Careful not to burn.  Mine got a little too done.  And I forgot to take a picture, probably because they didn’t look very pretty with the burning…..

 

 

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Gluten Free Lemon Garlic Thyme Chicken

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Lemon Garlic Thyme Chicken

This is another family favorite.  We love it with potatoes and corn on the cob.

Marinade:

1/3 cup extra virgin olive oil
Juice of one lemon
Zest of one lemon
1 teaspoon dried or 2 teaspoons fresh thyme, stripped from stem
2 garlic cloves, minced
1 teaspoon salt
Several grinds of fresh pepper OR 1/2 teaspoon ground pepper

Chicken breasts or tenderloins (I used about 10-12 tenderloins)
Morton’s Nature Season

Season chicken with Morton’s.

In a large gallon ziplock bag combine the marinade ingredients. Add seasoned chicken. Zip bagged shut, squeeze out the air as much as possible and squish it all around to coat chicken.This can be a quick marinade or a longer marinade (which makes it a bit better).  I’ve done it for 20-30 minutes and 2-3 hours.

I cooked this on the grill – medium to medium high. 6-7 minutes per side.  Don’t overcook or they will be dry.

You could cook them on the stove top or in the oven too.

I usually make a flavored butter (aka compound butter) to go with this, it’s also amazing on the roasted potatoes and corn on the cob.

Lemon Garlic Thyme Butter
4 Tablespoons softened butter
Zest of 1 lemon
1 Tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

Mix to combine and serve with chicken.

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Gluten Free Bacon Wrapped Chicken

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This is a family favorite.  I could make this every week and my family would be happy.  It’s an easy recipe, a little effort in the wrapping but other than that quick and easy.

Oven: 400° F – prepare baking sheet cover with parchment or foil for easier clean up.
Grill: Heat grill to medium

1/4 cup brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Morton’s Nature Season (optional)

Chicken breasts  (I used about 10 tenderloins.  So if you use regular breasts maybe 4-5)
5-6 slices Bacon (I used turkey bacon.  I sliced each one lengthwise since the tenderloins were small.  If there’s a lot of overlapping the bacon doesn’t cook.  I’ve never used pork bacon, but I’m sure you could)

 

Combine brown sugar, chili powder, garlic powder, salt and pepper in a shallow dish.

Season chicken on both sides with Morton’s or salt and pepper

Wrap each breast with the bacon and roll in sugar mixture.

Cook in the oven 20-35 minutes depending on the size of the chicken breasts. Turn halfway through

On the grill cook about 7-10 per side.

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Gluten Free Balsamic Glazed Skirt Steak

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This recipe was found on Pinterest and I think that it said it was Michael Symon’s recipe, but I can’t find it right off to link to original.  I was a little skeptical about the amount of balsamic vinegar, but I decided to try it anyway and boy am I glad.  It was so good, a little tangy from the balsamic and a little sweet from the brown sugar, so much flavor.  I really wanted it to be a bit more rare, just a bit, but even with cooking it more than I wanted it wasn’t dry at all.  Super simple recipe.  You want to marinate it overnight for the best results.  I think I put mine in the marinade at lunch the day before but he recommended in the recipe a minimum of 2 hours, but preferably overnight.

1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup extra virgin olive oil
Morton’s Nature Season (optional)
Salt & Pepper

1-2 pound skirt steak or whatever kind of meat you’d like, I would try this with venison too

I put all the ingredients in a gallon bag.  Squeeze out air as much as possible and then squish around to get the meat covered well.

Refrigerate minimum 2 hours, preferably overnight.

Take the meat out of marinade and grill.  I’m not sure how long I grilled it.  I tried to use this technique,but I think I’d go with a thermometer next time, so that I can get it a bit more rare.

 

 

 

This is a little more done than I would've like, but it was amazing, juicy and delicious
This is a little more done than I would’ve like, but it was amazing, juicy and delicious
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Gluten Free Slow Cooker Tuscan Chicken Stew

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I’m always on the lookout for crockpot meals and this is another one I found on Pinterest.  I thought it was missing something and now I realize I left off the final step….. next time.

Tuscan Chicken Stew

 

To your crockpot (I used 5 quart) add:

4-6 boneless, skinless chicken thighs, cut into 1-2 inch chunks
3-4 carrots, peeled and sliced
1 stalk celery, sliced
1 small onion, diced
4 red potatoes, cut into 1-2 inch chunks
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon fennel (I didn’t use this)
2 cloves garlic, minced (I forgot to put this in too)
1/2 teaspoon salt (add more later if needed)

Mix together the following and add to crockpot:
2 cups chicken stock (I used 4 and it made it more soup, less stew)
1 Tablespoon tomato paste
2 Tablespoon white wine

Cook on low 4-6 hours.

Fifteen minutes before serving whisk together the following, stir in and cook 15 minutes more:

1/4 cup water
2 T cornstarch
1 Tablespoon balsamic vinegar
1/2 teaspoon dried rosemary OR 1 teaspoon fresh rosemary, chopped

 

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Gluten Free Lemon Steak Foil Packs

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Before cooking

I don’t know if you do much foil pack cooking, but, in my opinion, it’s a lot of work.  I think next time I do it I would do one or two large packets instead of several individual packs.  I was inspired by a recipe from this site to try this out.

Ingredients are for one packet, so multiply accordingly

1 thin cut steak (I used venison tenderloin)
3-4 lemon slices
1 sprig fresh rosemary
dried thyme
salt & pepper
1 Tablespoon butter
Extra Virgin Olive Oil
Asparagus or other Vegetable

Take a 12 X 12 inch sheet of heavy duty foil, dot with 1/2 the butter and drizzle with EVOO. Place 2-3 lemon slices on foil, season steak, lay on lemon slices top with sprig of rosemary, lay veggies next to steak, season, dot with remaining butter. Top with another sheet of foil fold over edges to seal.

Cook on hot grill 8-10 minutes.

Beware of steam when you open.

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Gluten Free Pizza Dogs

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imageThis recipe uses the pizza dough recipe I shared in the Stromboli post. I should probably make the pizza dough a separate post so it’s easy to find and come back to.

I baked this in the oven, but would totally make them on the grill during the summer.

I tried a couple of different techniques when rolling the dogs in the dough.  You’ll have to find what works best for you.  I tried using a long piece of dough and winding it around like a rope.  That didn’t work that great for me, personally.  So, I ended up just encasing the dog with a rectangular piece of dough.  As you can see from the picture, I added cheese too.

I did eight hot dogs.  But, I also had doubled the recipe and made mini/personal pizza crusts.

I baked them at 400 degrees F for 8-10 minutes and then checked them.

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Gluten Free Stromboli with Gluten Free, Vegan Pizza Crust

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As I was perusing Pinterest I saw this recipe for pizza crust….now if you’ve been GF for any length of time you know how hard it is to find a good pizza crust.  Well, this picture looked so amazing, of course I didn’t actually believe it could be gluten free by the looks of it.  Which meant I had to try it for myself to see.  Well, let me tell you that it is just as good as it looked on the blog!

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This one was baked in the oven

So, I have used this crust numerous times.  I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill.  It is amazing!!

I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking.  So, you could definitely half this recipe, which was the original way the recipe was.

Dough:

2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar

5 cups GF White Flour OR Mock Better Batter (I used the MBB)

1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)

2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper

Combine 2 cups of warm water, yeast and sugar.  Let sit until it begins to bubble.

While you wait combine the flour, salt, xanthan and pectin.  Whisk together.

Once the yeast is proofed add it to the flour mixture.  I used my Kitchen aid with paddle attachment.  Mix until it comes together into a nice ball.  Add more water if necessary.  You want it to be moist but not wet.  You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.

Press the dough down.  Divide.  You should be able to divide this into four crusts.  You can make stromboli or you can make them into regular crusts, par-bake and freeze.  I made two stromboli and the rest I made into pizza crusts.  I made some personal sized pizzas to put in the freezer.

To put the stromboli together:

If you’re baking in the oven preheat to 400 degrees F.
If you’re using the grill fire it up to high.

Pizza Sauce
Shredded or sliced cheese
Toppings of choice

On a piece of parchment brushed with oil, roll out your dough into a large rectangle, as if you were making a rectangular pizza.  Not too thin or it will break when you fold it, not too thick or it won’t bake well
Spread on the sauce, leave about a 1/2 inch around the edges without sauce.
Sprinkle on cheese and toppings.

Fold the long side of the dough into thirds.  I used the parchment to lift it up and fold it over and then carefully peeled the dough off. Then fold the other side.

Use this parchment paper to bake on and place on a cookie sheet.  I put two on one sheet to bake.

Repeat if you’re doing more than one.

If you’re baking in the oven bake 15-20 minutes.  Your toppings may affect this.  If you have more wet ingredients it make take a bit longer.

For the grill: I have a special pan that can be used for the grill.  It has holes in the bottom and is rectangle.  I baked it for 7-10 minutes then I turned it over and cooked another 5-8 minutes.

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