Categotry Archives: Recipes

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Gluten Free Chicken Bog

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Chicken BogI got this recipe here.  I changed it up a bit. But it was a delicious and fairly simple dish.  I think everyone liked it.  My problem has been finding sausages that are gluten free, dairy free and peach free….sigh, food allergies.  Anyway, here’s the recipe.  Some of the comments about the name of the dish was pretty funny.  This is a dish that came from a particular place – South Carolina – as far as I can tell.  I served ours with a salad.  But, any of your favorite veggies would do.  If you give it a try come back and let me know how you liked it.

 

Looking at the dish it looks like I may have used a rotisserie chicken to make this.  Which would totally make it even easier.  But, I would use that or thighs or breasts.  Don’t limit yourself by the cut of meat.

6 (5 to 7-oz) bone-in chicken thighs, trimmed of excess fat, or breasts or cooked shredded rotisserie
1 tablespoon olive oil
8 ounces smoked kielbasa sausage, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups long-grain white rice
Morton’s Nature Seasoning
Salt & Pepper

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes; transfer chicken to plate. Discard skin.

Pour off all but 1 tablespoon fat from pot and return to medium heat. Add sausage and onion and cook until onion is translucent and sausage begins to brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, chicken, 1 teaspoon salt, and 1 teaspoon pepper and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

Remove chicken from pot and set aside. Stir rice into pot, cover, and continue to cook over low heat until rice is tender, about 20 minutes.

Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered, for 10 minutes. Serve.

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Protein Power Balls (GF, Nut Free, Paleo, DF)

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Even thought I’m trying to stick with a primarily Paleo diet, I still want to eat treats and I need/want them to be healthy or at least healthier.  My mom (she’s the best) got me some of these Paleo Power Balls, they were ok, a little dry and pretty expensive, there are only TWO balls in each bag!!!  Wow!!  I said I think I could make them myself and I did.

 

 

Orange Cranberry Protein Power Balls
Orange Cranberry Protein Power Balls

 

My mom did a recipe detailer and she said that it comes out to about 77 calories per ball.

 

1 cup coconut butter/coconut manna
3/4 cup unsweetened, shredded coconut
4 Tablespoons Collagen Powder
1 teaspoon Beef Gelatin (it is flavorless)
3 Tablespoons Craisins (this keeps it from being AIP and probably not totally Paleo because of the added sugar)
Good pinch of sea salt

1 Tablespoon coconut oil
2 Tablespoons orange juice

Water or more OJ if needed

 

I measured the coconut and then I processed in my magic bullet because I wanted it to be fine.  I also processed the craisins, but be careful if you go too far they will start to make a paste, just pulse to desired size, I did mine maybe to rice size or a bit smaller.

Combine in a bowl the processed coconut, craisins, collagen, gelatin, orange zest and salt.  Stir to combine, you might need to kind of knead it a bit with your hand to get it all really combined.  Add in coconut butter, stir/mash around to get incorporated, then stir in the coconut oil and OJ.  Stir and mash around until it is all combined.  The consistency should be similar to cookie dough.

I used this scoop to make the balls and this recipe yielded about 25 power balls.

They will be a little soft but will firm up a bit as they sit.  I like them room temperature but you could put them in the fridge or freezer too, the colder they are the harder/firmer they will be due to the coconut in them.

I made these with bottled OJ and no zest because I didn’t have any oranges on hand and the zest really kicks it up.

If you have a similar or another paleo, nut free protein ball recipe leave a comment and share it!

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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 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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Gluten Free, Dairy Free Maple Dijon Chicken (Freezer to Crockpot)

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Photo used from THE WORLD'S BEST CHICKEN from Rachel Schultz

 

1 1/2 # chicken breast (I used about 4 medium sized breasts – you could use thighs or legs if you wanted to)
6 oz dijon mustard
3 Tablespoons maple syrup (originally called for 1/3 cup, made with 1/4 cup, still a bit sweet so I will try it this way next time)
2 Tablespoons red wine vinegar
salt and pepper
Morton’s Nature Season
Rosemary (a couple sprigs fresh or 1-2 teaspoons dried)

1 gallon freezer bag – label with recipe and cook directions

Season chicken with seasoning put in freezer bag. Whisk mustard, syrup, vinegar together pour over chicken.  Add the rosemary.  Seal bag, squeeze out air and then massage the ingredients together so sauce gets all over the breasts.

You can cook this:

immediately in crockpot (Low 6-8 hours OR High 4-6)
in the oven 350 degrees 1-1 1/2 hours

Freeze and then thaw and cook according to crockpot directions

 

I keep forgetting to take a picture that’s why I haven’t posted this recipe.  Photo credit goes to Rachel Schulz.  By the way, mine didn’t look anything like this.  I cooked in crockpot and mine was very saucy.

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Gluten Free Coconut Oatmeal Cookies

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These cookies were inspired by a recipe I saw on pinterest.  I thought they looked delicious but would also be a recipe my daughter could make on her own.  I gave them a trial run to see if she’d be able to do it and she can, so this was a double win!

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As you can see I dipped the bottom in chocolate. This was a later addition.  The cookies didn’t hold together as well as I would’ve like, so I thought I’d see if the chocolate would help with that.  It did, a bit.  They needed a longer baking time than I I did.  But, since it was my first time I went with the stated time.

Preheat oven to 325°  F
Line cookie sheets with parchment

1/2 cup melted or very soft coconut oil
1/3 cup sucanat (you can use regular sugar if you’d like)
1 egg, beaten

2 cups GF rolled oats
1 1/2 cups sweetened coconut flakes

Stir the coconut oil, sucanat and egg together.  Let sit til the sucanat melts.  10 minutes or so.

Stir in oats and coconut.

I used a 2 Tablespoon scoop to put these on the sheets, I lightly packed the scoop, dropped them on sheet and then I lightly pressed them down.

Bake 15-17 minutes.  You MUST leave them to cool on the sheets until completely cool, otherwise they will fall apart.

 

Optional stir ins (these obviously ruin the 5 or less status, but it’s worth it!!):  mini chocolate chips, nuts, seeds, dried fruit.

You can also melt chocolate and dip the bottoms after they have cooled if you like.

 

You can find other 5 ingredient or less recipes here.

 

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Gluten Free Jam and Cheese Danish

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IMG_0405I converted this recipe from Living magazine.  It looked so delicious when I saw it and I knew that I had to convert it.  I fancied it down a bit from their version.  It was a big hit with everyone who ate it.  The dough seems really versatile, too.  It was very soft and pliable.  I think you could form this into individual danishes instead of a 9X13 pan.  This is definitely a make again.  You could switch up the jelly to whatever flavor of jam you’d like.  I used raspberry jam this time.

This is a bit of a lengthy process, you have to let the dough rise for an hour before you press into pan and, typically, you’d let it rise again.  Plus the cooling time which I suggest you do at least for a bit so the jelly has time to set up a bit.  I did a second rise because the dough was cold, but since this is gluten free and you don’t need to activate the gluten,  if I made it on the morning of I would only do one rise.  I made mine the night before.  It did make the dough harder to form though.  I was trying to make the morning process a little less lengthy.

 

Dough/Danish:

3/4 cup whole milk
1/4 cup sucanat OR sugar
1 stick butter, chunked
1 teaspoon sea salt

2 1/4 teaspoons yeast
2 large eggs (plus 1 more egg with divided use later)
1/2 teaspoon vanilla

3 1/2 cups GF White Flour
2 teaspoons xanthan gum

 

Filling:

6 oz cream cheese, softened
3 Tablespoons sugar
1 Tablespoon cornstarch
1 egg yolk (save egg white for an egg wash for dough)
1 teaspoon lemon zest
2 teaspoons lemon juice
1/4 teaspoon sea salt
3/4 cup jam (I used raspberry)

Topping:

1/4 cup fine cornmeal
1 Tablespoon cornstarch
2 Tablespoons brown sugar
pinch of salt
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter, chunked

Glaze:

1/4 cup powdered sugar
1-1 1/2 teaspoons lemon juice

 

Dough:  Heat milk, sucanat/sugar, butter and salt over medium heat, stir til butter melts and sugar dissolves.  Transfer to mixer bowl and cool to 110 degrees. Once cool whisk in yeast, then add eggs and vanilla.  Add flour til sticky dough forms.  Add more til smooth but still slightly sticky.  Form into ball and place in a greased/buttered bowl.  Cover and let rise 1 hour OR 12 hours in fridge.

Grease/butter 9/x13 baking dish.  After dough has risen, press into baking dish with dough about 1/2 inch up the sides. (Cover and let rise 30-45 minutes if cold from fridge.  If not you can skip this step.)

Topping:  Combine all ingredients EXCEPT butter, stir to combine then cut the butter into dry ingredients.  Chill in fridge until ready to put on danish.

Filling: Cream the cream cheese and sugar.  Add cornstarch, lemon zest, lemon juice, salt and egg yolk.  Once dough has risen spread the cream cheese filling over the dough.  Then spread lightly the jam over the cream cheese filling.  Brush dough edges with egg white Sprinkle topping evenly over the filling.

Bake about 25 minutes.  The jelly will still be a little soupy.  Let cool about an hour.  I cheated and cut it pretty much right away.  But, the jelly was a little runny, we had waited so long and were all so anxious to eat!!  If you put the glaze on while it’s hot it will mostly melt into danish.  If you wait til it cools it will set up white and pretty after you drizzle it over it.

Glaze: Mix powdered sugar and lemon juice together until smooth.  Drizzle over cooled danish.

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I only put the glaze on part of it because it was still hot.
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Gluten Free Rosemary Lemon Chicken & Potatoes

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I got the idea for this recipe from here.  It is super simple and comes together very easily.  It is almost a no-recipe recipe for me.  She’s a lot more precise at the original recipe than I am.

Rosemary Lemon Chicken
Rosemary Lemon Chicken

 

Chicken Breasts, boneless, skinless
Rosemary Sprigs (1/2-1 per chicken breast)
3-4 garlic cloves, chopped in big chunks
Potatoes (I used red) cut into quarters, lengthwise
1-2 (or more, if you like) lemons, sliced
Olive Oil
Salt & Pepper

Preheat oven to 425°.

In a 9X13 baking dish put down 1/2 the slices of lemon, 1/2 rosemary sprigs and 1/2 chopped garlic.  Salt and pepper your chicken breasts on both sides and place on top of lemon, rosemary and garlic.  Top with remaining lemon, rosemary and garlic.  Season potatoes and place those around and on top of chicken.  Drizzle olive oil on all of it.  Bake 30-60 minutes, until chicken and potatoes are cooked.  Cooking times will depend on how thick your chicken is and how much you cook.  Once cooked, cover/tent with foil and let sit for about 5 minutes.

Serve with salad or a side vegetable.

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Gluten free, Dairy Free Lemon Basil Pasta

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Lemon Basil Pasta Sauce 002
I don’t have a picture of the actual sauce but this is the pasta dish that I made with the sauce.

This was a super easy and delicious sauce.  It comes together in just a few minutes.  The only cooking is just for the pasta and/or meat if you want to add it.  I had leftover chicken in the fridge so I added that and I had some zucchini too.

 

1/2 cup extra virgin olive oil (EVOO)
1/2 cup fresh lemon juice
2-4 cloves of garlic (more or less to taste), minced
3/4 teaspoon salt
pepper to taste
Morton’s Nature Season Salt to taste

1/4 cup chopped fresh basil
zest of two lemons

1 cup of pasta water

Set the basil and lemon zest aside.

Combine the EVOO, lemon juice, garlic, seasonings, set aside.

Cook your pasta, I used fusilli but you can use whatever.  Don’t forget to SAVE 1 cup pasta water.  I ladled it into a pyrex measuring cup before I drained the pasta.

You could saute some meat and/or veggies at this point in your pasta pot, if wanted to. Once your meat and veggies are cooked add the EVOO mixture and pasta to the pot, stir to combine.  Add the basil and lemon zest, stir again.  Then slowly stir in the pasta water, this will make a nice creamy sauce with no dairy!

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