Monthly Archives: September 2016


Gluten Free Apple Sausage Cheddar Monkey Bread


imageI have never made monkey bread before but my friend Nancy used to make it.  This is not sweet and I’m not sure why they even called it monkey bread it wasn’t really anything like what my friend used to make, but that’s what the recipe I converted from called it.  I think I’d tend to call it a biscuit bake. Everyone liked it except me… I only thought it was ok.  But, I will make it again, it was pretty easy and a real crowd pleaser. I would change what I did a little…I made it in an small baking dish (approximately 8 X 11, totally a guess, but I know it was small than a 9X13).  Next time I think I will spread it onto a jelly roll pan/edged cookie sheet, I thought it was a little too biscuity/doughy and thick.  It might not be enough to “fill” the baking sheet but I think I’ll try it.


1 recipe of your favorite biscuit dough cut into 1 inch pieces (I used Angel Biscuits from my Thanksgiving eBook)
8 oz crumbled breakfast sausage
2 apples, peeled and diced
1 1/2 cups shredded cheddar cheese

Preheat oven to 425 degrees.
Grease baking dish.

In a medium skillet cook the sausage about halfway through, add the apples and continue cooking until the sausage is cooked through.  Toss the sausage mixture with the biscuit pieces.  Spread into baking sheet.  Sprinkle cheese on top.  Bake for 15-25 minutes depending on the size of your baking dish.  When I used the 8X11 I baked 20 minutes and then I checked it and baked 5 more minutes.image























Gluten Free Buffalo Cauliflower


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.




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




Gluten Free Blueberry Biscuits


Gluten Free Blueberry Biscuits
before baking

Have you always been gluten free, or was there a time when you ate gluten? Well, before (since January 2010) I was GF I did eat gluten because I didn’t know that is what was causing all my stomach issues.  Anyway, I digress…. Have you ever had a Bojangles Blueberry Biscuit?  Well, my husband and I were discussing those as well as the cinnamon biscuits they make and that totally inspired me to make some.  I didn’t add the icing to them but that would totally have made them even better than they were and next time I will do it.  This is also a great recipe to get your kids cooking with you.  They can cut biscuits, place on baking sheet, drizzle glaze.  Build memories that will last a lifetime.

1 recipe of your favorite biscuits  ( I used the Angel Biscuits from my
Thanksgiving eBook.)
1 cup blueberries (I used frozen, straight from freezer)
3 Tablespoons softened butter
1/4 cup brown sugar

Make your biscuit dough according to your recipe.
Roll out to between a 1/4 and 1/2 inch thick and about 9 X 13 in size.
Spread 1 Tablespoon of the softened butter over the dough, sprinkle a 1/3 of the brown sugar over that and then a 1/3 of the blueberries.  Fold the dough over the toppings in thirds.  (I wish I’d taken a picture of this.) Then roll out again, it will be more difficult now, work quickly or the blueberries will start to thaw, and repeat the steps.  Cut the biscuits in desired sizes.

Place on parchment lined sheets.  Bake according to your biscuits directions.



Let cool slightly.  While they cool you can whip up the glaze real quick.

Simple powdered sugar glaze:

3/4 cup powdered sugar
2-3 Tablespoons milk or water
1 teaspoon vanilla

In a bowl put the powdered sugar, 1 Tablespoon of the liquid and the vanilla.  Stir together until smooth add more liquid as needed.  Just do it sparingly because sometimes glazes seem like they need more liquid but keep stirring and be sure it does or then you run into the whole add more powdered sugar – more liquid saga.


Weekly Menu Plan – week of September 12, 2016


Gluten Free Always Weekly Menu Plan


September rushed in on me.  I think I forgot to even post a menu for last week.  Starting school was rough for my household…..hoping and praying week 2 is better!!



Buffalo Cauliflower

Monte Cristo

Chicken with Gravy in the crockpot
Mashed potatoes

Shepherd’s Pie

Fish Tacos

Pasta Fagiola



More menu ideas here and here.


Gluten Free Chili Lime Chicken


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…..