Monthly Archives: July 2016


Gluten Free Baked Green Beans



I don’t know if you have the app Snapchat….I’m sure it’s controversial in some ways, but I got it for my kids to have fun with.  You can do all these crazy faces and funny things.  Also, there are these channels that have these videos and articles.  Food Network is one that my daughter and I really enjoy and we were also watching another cooking one, but sadly, the language just randomly popped up and there was one that was the final straw.  All that to say is that this particular recipe was inspired by one of the videos we saw on there.  I won’t recommend or link to it because of what I already said.

This recipe is intended for the oven, but of course I did it on the grill….you may notice some of the burnt sides….I let it go a little too long and my grill was a little too hot.  They still were eaten, though and still pretty good considering.  I have done them in the oven, as well.


Preheat your oven (425°F) or the grill med-med high
Prepare your sheet pan with parchment, spray with cooking spray.  If doing it on the grill, I use a grill pan, but I’m sure you could put them directly on the grates

2 eggs, beaten well

3/4 cup crumbs (I used chex plain cereal or GF crackers, but you can purchase GF bread crumbs)
1/3 cup finely grated parmesan
1/2 teaspoon garlic powder
pinch cayenne pepper
1/2 teaspoon Morton’s Nature Season

1 pound fresh green beans

In a large bowl beat the eggs well.  Set aside.

In another dish combine everything else, except the green beans.  Stir or whisk together to combine.

Dip the green beans in the egg and then roll in crumb mixture.

The second time I made this I was a little bit lazy and actually but a bunch of green beans in the egg at one time and stirred to coat and then rolled in crumbs individually.  Just saying….

Bake in the oven for 10-12 minutes.

On the grill you need to turn them or they will get done (or burnt) on one side.  5-6 minutes per side, more or less depending on your grill temp.


Gluten Free Balsamic Glazed Skirt Steak



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

Gluten Free, Vegan Pizza Crust


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.


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.


Gluten Free Menu Plan week of July 4, 2016


Gluten Free Always Weekly Menu Plan


As you are celebrating America’s freedom as a nation, remember that true freedom can only be found in Christ.  I hope you have experienced this freedom.  If you haven’t you can get more info here.

Here’s the menu for the week:


Cookout which will definitely involve homemade ice cream

Lime Cilantro Chicken with Corn and Beans

Hawaiian Hula Chicken

Crockpot Meatloaf
Baked Potatoes

Bacon Wrapped Chicken

Chicken Fried Steak
Mashed Potatoes

Chicken Apple Stew


Gluten Free Slow Cooker Tuscan Chicken Stew


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