Monthly Archives: May 2016

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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 Easy Chicken Parmesan Bake

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This is another recipe that I picked for Kady to be able to make on her own.  I always go through the recipe before hand with her.  I decided to do it on the grill, but this was originally shown for the oven when I found and converted this recipe over here.

This is almost a five or less ingredient recipe…..almost.  Even though it has six ingredients I’m still going to include it with the 5 or less because it’s only one and it’s such and easy recipe.

 

6-8 boneless, skinless chicken breasts
24 oz pasta sauce

1/4 cup grated parmesan cheese
4-6 slices provolone cheese OR grated Italian cheese blend (this is what I used, I thought I had provolone but didn’t)

1/4 GF bread crumbs (I used plain chex cereal processed 1/2 cup of cereal to make crumbs)
2 teaspoons Italian seasoning

Morton’s Nature Seasoning OR salt and pepper

If you’re cooking on the grill fire it up.  I put mine on high to heat up and then lowered slightly when I put the dish on.  Alternately, preheat oven to 350 degrees F.

I used a cast iron skillet for the grill, which could be used in the oven too.  So, pick your dish accordingly.  If I was baking in the oven I’d use a 13X9 inch baking dish.

If I was using a baking dish I’d spray it with cooking spray or lightly oil it.

Place chicken in the dish season with Morton’s or salt/pepper.

Pour sauce over the chicken, it should cover it.

Top with shredded cheese and then the provolone or more shredded.

Mix the crumbs and Italian seasoning together and sprinkle over the top.

Bake 35-45 minutes.

Grill 20-30.  This will depend on the size of your chicken breasts.

Serve over pasta.

 

 

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Hello Summer!!

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We are so looking forward to being done with school, we’re almost done, and having a much less hectic schedule for a few months.  I’ve got a new (to me) grill.  (Thanks, Fred!!)  Ready for lots of grill cooking to keep my kitchen cool.  If you’ve followed my blog for any length of time you know that I like to do most of my summer cooking in the crockpot/freezer to crockpot or on the grill.

My most recent on the grill recipe is pictured below.  Recipe up on blog soon!

 

Easy Chicken Parmesan Bake

 

I hope you’re looking forward to summer.  I’d love to hear about your favorite grill recipe.