Monday, November 26, 2012

Baked Brunch Hash Brown Frittata. Vegetarian and Gluten Free


4 Medium Potatoes (Peeled & Shredded)
2 Green Onions (Sliced)
1/4 Cup Diced Green Peppers
1/4 Cup Diced Roasted Red Peppers
6 - 8 Grape Tomatoes (Sliced)
2 Tbsp Chopped Fresh Parsley
1/3 Lb Monterey Jack Cheese (Shredded)
3 Extra Large Eggs Scrambled
Salt and Pepper to Taste

  1. Preheat Oven to 375 degrees. 
  2. Lightly spray a 2 quart casserole with non stick cooking spray. 
  3. Mix all the potatoes, vegetables and parsley in a large bowl and lightly toss until well combined. Season with salt and pepper.
  4. Place 2/3 of the mixture into the greased casserole. 
  5. Evenly pour eggs over entire mixture. 
  6. Spread cheese over top of eggs. 
  7. Add remaining potato and vegetable mixture to top. 
  8. Place in pre-heated oven and bake uncovered for 45 - 55 minutes until top is slightly brown. 
  9. Remove from oven and let set about 2 - 3 minutes. 
  10. Serve hot and Enjoy!!!

You can use frozen potatoes, but I like to use fresh potatoes for better flavor and lower cost. 

Wednesday, August 15, 2012

Tomato, Pepper, Mozzarella, & Caper Salad

Tomato, Pepper, Mozzarella, & Caper Salad

A recipe by my friend Amy, from the site "Monkeysee"

I served this already delicious recipe over a bed of Baby Butter Lettuce.

Amy Riolo

Author, Cooking Instructor, Food Writer, Culinary Consultant
Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.
Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           
Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.
A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and d├ęcor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.
Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Wednesday, August 1, 2012

Product Test - The Really Great Food Company

The Really Great Food Company is based out of St. James, NY which is close to home, here on Long Island. Since 1991, The Really Great Food Company has produced the highest quality baking mixes for people with special dietary needs,including gluten free, wheat free, soy free, dairy free and casein free baking mixes.

We recently got to try two of their products which came with a catalog of all they carry for future orders. They are also available online and you can click their banner at the bottom of this post to view their site. 

The first product we tried was The Really Great Food Company Classic Pancake Mix. 

The directions were easy to follow, and there is even the option of using soy or rice milk in the mixture to keep it gluten free. We have tried other brands of Gluten Free Pancake mixes, but the was the best so far. The pancakes were fluffy and golden brown, and absolutely delicious. In the "sneak" test on the children, they had no Idea it was Gluten Free. 

The next product we tried was The Really Great Food Company Brownie Mix. Like the pancakes, the finished product did not disappoint at all! The brownies were perfectly moist and and were gone in a flash as soon as everybody got a taste. 

We would definitely recommend  The Really Great Food Company for all of your Gluten Free needs, and their online ordering makes it easy to enjoy many  different gluten free products that may not be found in your neighborhood grocery store. 

The Really Great Food Company

Tuesday, July 31, 2012

Gluten Free Quinoa Summer Salad

2 Cups Quinoa
4 Cups Chicken Stock
2 Tbsp Olive Oil
1 Cucumber 
1 Large Celery Stalk
1 Tomato
1 Carrot 
1 Onion
GF Italian Dressing
Salt and Pepper 
Basil for Garnish

  1. Combine chicken stock and quinoa in a medium sauce pan and bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed (about 15 minutes).   
  2. Peal, slice, and quarter cucumber. Slice celery, onion, and tomato and mix in large salad bowl with cucumbers. 
  3. When quinoa is done, remove from heat, place in a colander and run under cold water. 
  4. Add quinoa to vegetables and mix will. 
  5. Stir in desired amount of GF Italian dressing to desired taste. Season with salt and pepper as needed.  
  6. Refrigerate until cool. When ready to serve, add more dressing if needed and serve in a bowl and top with basil. 

Product Test - Bob's Red Mill Chocolate Chip Cookies

Another Hit!!

We've tried "Store Bought" Gluten Free Cookies, but they lacked that homemade taste. We decided to give Bob's Red Mill Chocolate Chip Cookie Mix. Once again, the directions were very easy to follow, and the final results were amazing!! If I didn't tell you they were Gluten Free, you wouldn't know! I  didn't tell my son they were Gluten Free and I found myself hiding the remainder of the batch so he didn't eat the rest of them. As with the other Gluten Free mixes available from Bob's Red Mill, I would highly recommend their Chocolate Chip Cookie Mix!! It is the closed to homemade that I have tried so far!

Saturday, June 16, 2012

Gluten Free Turkey Chili

1 Lb Ground Turkey
2 Tbsp Olive Oil
1 Medium Onion Chopped
3 Tbsp Red Wine Vinegar
1 Cup Gluten Free Beer
1 28 Ounce Can Crushed Tomatoes
1 Roma Tomato Chopped
1 Tomatillo Chopped
1 16 Ounce Can Kidney Beans (Drained and Rinsed)
4 - 5 Cloves Garlic Crushed
2 Tbsp GF Chili Powder
1 Tsp GF Paprika
1 Tsp Dried Oregano
1/2 Tsp GF Cayenne Pepper
1/2 Tsp GF Ground Cumin
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
(More Salt & Pepper to Taste May Be Necessary)

  1. In a large skillet, heat oil over medium heat and cook ground turkey until browned. 
  2. Stir in onion and cook until just slightly tender. 
  3. In a food processor add crushed tomatoes, beans, crushed garlic, chopped tomato, and chopped tomatillos. Pulse until well blended and to desired consistency. 
  4. Deglaze pan with red wine vinegar, and stir tomato mixture into pan. 
  5. Stir in 1 cup Gluten Free Beer. 
  6. Add the remaining seasonings and stir until well blended. 
  7. Bring to a boil and reduce heat to low, cover, and simmer 30-40 minutes until slightly reduced.
  8. Serve Hot with your favorite toppings. 

Can be served alone or with your favorite dish, such as hot dogs or chips and salsa if you are entertaining. 

Friday, June 15, 2012

Product Test - Bob's Red Mill Chocolate Cake Mix

Over the next few weeks, we will be testing 4 of Bob's Red Mill Mixes, and we chose to start with the Chocolate Cake Mix. All I have to say is Wow!!! Since we have been Gluten Free, this has been the best cake we have tasted. The instructions were super simple to follow, and didn't require any special ingredients such as buttermilk as others did, and no extra steps such as stand time before baking. Aside from the the packaging, this was the closest thing to conventional "glutenous" cake mix. I didn't have 2 eight inch cake pans, so I used 1 ten inch round deep cake pan. The cake was done at exactly in the time  the instructions called for. For the icing you could use a Betty Crocker pre-made, but I decided to step out of my comfort zone and make homemade. I used the recipe on the back of the Hershey's Cocoa. Here it is:

1 Stick of Butter
2/3 Cup Hershey's Cocoa
3 Cups Powdered Sugar
1/3 Cup Milk
1 Tsp Vanilla (Pure)

  1. Melt Butter. Stir in Cocoa. 
  2. Alternately add powdered Sugar and Milk, beating on med speed to spreading consistency. Add more Milk if needed. Stir in Vanilla. 

It was Absolutely Delicious!! Liz even had 2 pieces and she doesn't have a sweet tooth. To repeat an earlier post, Gluten Free does not have to be difficult. You don't have to make sacrifices, only substitutions. The key is to make the right substitutions, and we hit the Bull's Eye With this one!!

Bob's Red Mill products are available at most supermarkets, or online at the link below:

Monday, June 11, 2012

Healthy Eating Helps Cancer Patients

Healthy Eating Helps Cancer Patients

Eating well is vital to living a healthy life, and is even more important for cancer patients. A nutritious diet helps to boost energy levels, the immune system, and an overall sense of well-being. Whether a cancer patient has just received the dreaded diagnosis, is undergoing treatment or is in remission, it is never too late to incorporate a more healthful way of eating.

Improve Immunity

Because it may be difficult to eat well during cancer treatment, it’s a good idea for patients to begin nourishing their bodies as soon as possible. A proper diet can improve the immune system, which will help the patient cope with the treatments and fight the disease. Furthermore, proper nutrition can help keep patients strong during these treatments and aids in the rebuilding of body tissue as patients recuperate

What to Eat

While it’s important to consult a doctor about any special diet restrictions, experts generally advise eating plenty of food with phytonutrients. These include dark, leafy vegetables, berries, citrus fruits, legumes and whole grains.

Dietary fiber, between 25 and 35 grams per day, has been recommended for cancer prevention. Many cancer patients may be asked to continue that regimen when possible. Omega 3’s are also important. They’re most often found in fatty fish such as salmon, but can also come from berries, mushrooms and brussels sprouts.

Difficulty Eating

Good intentions aside, eating enough food each day is often a challenge for some cancer patients, according to the National Cancer Institute. Various side effects from chemotherapy treatments often lead to difficulty eating. Reasons for this include loss of appetite and changes in sense of taste or smell. Vomiting and nausea are common in patients undergoing treatment for many types of cancers, including asbestos exposure-related mesothelioma.

A patient’s doctor may also advise against eating certain foods. He may, for example, suggest limiting the amount of fiber, which is often touted as beneficial for maintaining a healthy life. Doctors recommend that patients not eat when they’re nauseous, but rather eat very well when they are feeling better. Eating small nutrient- and protein-rich meals several times a day can help maintain a good immune system and adequate energy levels.

By:  Jillian Mckee of:  The Mesothelioma Cancer Alliance

Thursday, June 7, 2012

Gluten Free Pierogi & Ham

Another Home Run By 
Conte's Pasta Co., Inc.

If the package did not say "Gluten Free", you would not be able to tell the difference. Pierogies and Ham have been a staple in our home for years. When we went Gluten Free, we thought we had eaten our last pierogies. Thanks to Conte's Pasta Company based in New Jersey, we can once again enjoy a family favorite. They are delicious prepared boiled as instructed on the package, but the following is our recipe for Sauteed Pierogies and Ham. 

1 Pkg Conte's Pasta Company Gluten Free Pierogies
1/4 Lb Boars Head Deluxe Ham Diced or Shredded
1 Small Green Pepper Sliced
1 Small Onion Sliced
1/2 Tsp Italian Seasoning
3 Tbsp Butter
Salt and Pepper to Taste 

  1. Prepare pierogies as directed on package. 
  2. In a large skillet, melt butter and add onions and peppers.
  3. Saute over medium heat until onions begin to become transparent.  
  4. Remove pierogies from boiling water with a slotted spoon and add to skillet.
  5. Stir in ham and seasonings and continue to saute until pierogies just begin to get crisp. 
  6. Remove from pan and serve hot. 

Wednesday, June 6, 2012

Gluten Free Cocktail Meatballs

For Meatballs:
2 Lbs Ground Beef
1/2 Cup Gluten Free Crumbs*
1 Small Onion Finely Diced
1/2 Cup GF Ketchup
1 Egg Beaten with 1 Tbsp Heavy Cream
3 Cloves Garlic Crushed

For Sauce:
14 Oz Jellied Cranberry Sauce
7 Oz GF Ketchup
7 Oz GF BBQ Sauce**

  1. Preheat oven to 350 degrees. 
  2. In a large bowl, combine all of the meatball ingredients until well blended. 
  3. Form into small meatballs, about 1 inch each. 
  4. Place on a baking sheet and bake at 350 degrees, about 20-25 minutes, until browned all the way through. 
  5. While meatballs are cooking, combine all sauce ingredients in a blender on low until well blended. 
  6. Combine with meatballs in a oven safe dish or casserole, and heat until desired temperature. 
  7. Serve hot with cocktail toothpicks. 

*For Gluten Free Crumbs: Combine 1 box each of Rice Chex and Corn Chex in food processor. Pulse until you are left with your desired texture of crumbs. Season as needed. 

**Sweet Baby Rays BBQ Sauce is Gluten Free. 

Product Test - Conte's Margherita Pizza With Roasted Garlic And Olive Oil

Conte's Margherita Pizza
With Roasted Garlic And Olive Oil

It's been a long time since I have tried any frozen dinner products. Sometimes though, you just don't have the time to cook, not to mention take the time to consider whether or not your ingredients are Gluten Free. I then came across Conte's Pasta Company. They have a nice selection of Gluten Free Italian Products, and today we tried their Margherita Pizza. If nobody told me this was Gluten Free, i would have has no Idea!! The crust was crisp yet not dry, the sauce tasted like homemade, and the cheese tastes fresh as if it came from the local Italian pork store. I highly recommend this product for anybody looking for a quick gluten free Italian meal. 

In the coming days we are looking forward to also trying Conte's Raviolis, Pierogis, and other Gluten Free Meal Products!! We will post about All of them!!
To Contact Conte's:

Toll free: 1-800-211-6607Tel: 856-697-3400
Fax: 856-697-1757

Wednesday, May 30, 2012

Avocado Stuffed Chicken Breast

4 Boneless Chicken Breasts
2 Avocados 
2 Tbsp Lemon Juice
2 Large Cloves of Garlic Crushed
10 Cherry Tomatoes Diced
1/2 Cup Vidalia Onion Diced
1/4 Cup Roasted Red Pepper
1 Tsp Fresh Chopped Basil
1 Tsp Fresh Chopped Oregano
1/2 Tsp Fresh Chopped Lemon Thyme
3 Tbsp Olive Oil 
Salt and Pepper to Taste

For Sauce:
1 Cup Chicken Stock
2 Tbs Onion
1 Clove Garlic Crushed
2 Tbsp Butter
2 Sprigs Lemon Thyme Chopped
Salt and Pepper to Taste 
1 Tbsp Corn Starch
1/4 Cup Water

  1. Preheat Oven to 350 degrees. Lightly oil baking sheet with half of the olive oil. 
  2. Slice chicken in half, opening like a butterfly, and pound with meat mallet to about 1/4 inch. 
  3. Season chicken with salt and pepper. Set aside.  
  4. Cut Avocados down to pit, twist halves and separate. 
  5. Carefully strike pit with a sharp knife, twist, remove, and discard pits. With a large spoon, carefully scoop avocado halves from skin, slice and chop. 
  6. In a large bowl, combine avocado, onions, tomatoes, peppers, lemon juice and herbs. Season with salt and pepper. 
  7. Lay chicken on a flat surface and spoon avocado mixture on to each piece, reserving about 25% of the mixture. 
  8. Roll each piece tightly around mixture, tucking ends and place seam side on oiled baking sheet.
  9. Drizzle remaining oil over tops of chicken and season with paprika. 
  10. Bake at 350 degrees for 35 minutes. 
  11. While baking, preheat a small skillet and melt butter. Add onions and garlic, saute onions over medium heat until onions just begin to soften. 
  12. Add chicken stock and simmer about 10 minutes until slightly reduced. 
  13. Mix water and starch until well blended, and add to skillet and stir until thickened. Stir in remaining avocado mixture. 
  14. Serve Chicken with Quinoa or Rice, and your favorite Vegetable. Spoon sauce over each piece and enjoy.

Monday, May 28, 2012

Creamy Risotto With Roasted Red Pepper and Avocado

1 Cup Arborio Rice
32 Oz GF Chicken Stock
1/2 Large Onion Chopped
1 Celery Stalk Sliced
2 -3 Sliced of Roasted Red Peppers Chopped
2 Mushrooms Sliced
1 Clove Garlic Crushed
4 Tbsp Butter
 1 Avocado
1 Tsp Fresh Oregano 
1 Tsp Fresh Basil
1 Cup Dry White Wine
Salt and Pepper to Taste

  1. In a large skillet, melt butter over medium heat. 
  2. In a small sauce pan, bring stock to a boil and reduce immediately to low. 
  3. Add onions, mushroom and celery to melted butter and saute until onions just begin to soften. 
  4. Add garlic, and immediately deglaze pan with wine. Let rice absorb almost all of the wine. 
  5. Using a large ladle, add stock, about 1 cup at a time. 
  6. Continue to stir until liquid is absorbed. Adding more stock as needed, about 1 cup at a time. 
  7. Season with fresh herbs, salt and pepper. 
  8. Slice with a knife just down to the pit. Twist the 2 halves opposite each other and separate leaving the pit in one of the halves. Strike the pit with a knife, twist pit, and remove from the avocado. 
  9. Slice avocado in each direction and set aside. 
  10. When you are left with just about a cup of stock, stir in avocado and peppers and remaining liquid. Test risotto to see if tender. 
  11. Continue to stir, and add seasoning if needed, just until a done, but not dry. Risotto should still be creamy. 
  12. If a thicker Risotto is desired, continue to cook until liquid is absorbed. 
  13. Serve Hot and Enjoy!!
The creaminess of the Risotto comes from the starch in the rice. The more you stir, the creamier it is. 

Here is what Living Without Magazine said about our Blog

Exploring Our GF Cyber-Community

3Posted by Living Without editor Alicia Woodward at 04:43PM in blog - Comments: (1)
May 23, 2012
May is a banner month for those with food sensitivities and allergies. It's National Celiac Awareness Month, and last week was both Food Allergy Awareness Week and National Eosinophil Awareness Week.
In the spirit of sharing good information and strengthening community during May and beyond, I’m circling back to our wonderful GF bloggers (many also blog about food allergies)—those dedicated, creative people who are setting cyberspace on fire with their energy, enthusiasm and ideas, not to mention their delicious recipes.
A few weeks ago, I put the word out for people to write in about their favorite GF bloggers. As a start, here's a tiny handful of the many responses we received, an exploration into a few small corners of the GF cyber-community.
Take a look for yourself. Also, continue to let us know what websites you find helpful and use most out there! We’ll be sharing many more websites as the weeks go by. – OK, I’m a sucker for men who cook for their wives. Steve Davis is a newbie who’s trying the GF diet to benefit his wife who has multiple sclerosis and himself. We wish them both success and good health. Here’s what a reader told us:
–- “The best! He’s doing [this] to help himself and especially help his wife who has MS. Amazing people! And wonderful recipes there so good!”

Tuesday, May 22, 2012

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

4 Boneless Chicken Breast
1/4 lb GF Baby Swiss Slices (about 4)
1 Handful of Fresh Kale
4 GF Roasted Red Peppers
2 Tbsp Olive Oil
1 Tbsp Dry Chopped Basil
Salt and Pepper to Taste
GF Garlic Powder and Paprika to Taste
Cooking String

  1. Preheat oven to 350 degrees.
  2. Slice chicken in middle without going all the way through to create a pocket for stuffing. 
  3. Rinse kale thoroughly under cold water and shake dry. 
  4. Lay a slice of cheese on a flat surface and top with kale and peppers. Roll each slice tightly and place inside pocket of chicken. 
  5. Repeat for each breast and tie with cooking string to keep stuffing in breasts. 
  6. Place breasts in casserole and drizzle with olive oil. Season with basil and remaining spices to taste. 
  7. Cover and Bake 20 minutes. Uncover and bake an additional 20 minutes.  
  8. Turn oven to broil and leave in an additional 5-6 minutes until chicken is golden brown. I leave the oven door open slightly to be sure it does not over cook. 
  9. Remove from oven and cut strings from breasts. 
  10. Serve with your favorite vegetable and Gluten Free Starch. 

Thursday, May 3, 2012

Gluten Free Tacos

2 Lbs Ground Beef
2 Tbsp GF Onion Powder
2 Tbsp GF Garlic Powder
1/2 Tbsp Salt
1.5 Tbsp GF Chili Powder
1/2 Tsp Crushed Red Pepper
1/2 Tbsp Dried Oregano
1/2 Tbsp Tapioca Starch
1 Tsp Raw Sugar
1/2 Tbsp GF Cumin
1 Cup Hot Water
16 Prepared Maseca Tortillas

  1. Mix all dry ingredients together in a medium bowl. 
  2. In a medium skillet, brown ground beef over medium high heat.
  3. Drain excess fat from beef and stir in seasoning and water. 
  4. Reduce heat to simmer and cook 10 minutes or until liquid is absorbed. 
  5. Serve hot on warm tortillas with your favorite G Free toppings. 

Note: Seasoning can be mixed in advance in bulk and stored in air tight jar until ready for use. 

Monday, April 30, 2012

Product Test - Pamela's Classic Vanilla Cake Mix

Pamela's Classic Vanilla Cake Mix

This was our first time trying a G Free cake mix. I decided to use this mix to make a pineapple upside down bundt cake. As per the directions, I made it with one extra egg for a "Lighter Fluffier" cake. I greased a stone bundt pan, covered the bottom with pineapple rings, and maraschino cherries. Then I sprinkled the top of the fruit with dark brown sugar and the prepared cake mix. I did have to add 10 minutes to the timer, but that's not unusual since I was using a stone pan. After cooling slightly, it came out of the pan nicely. 

After letting it cool completely, it was time to taste. This was our first taste of G Free cake, but it was not bad. The cake was however quite dense, which made me wonder what the texture would have been like if were made the standard way as on the package directions. Overall, I have to say that it was quite tasty, and a nice treat when trying to follow a gluten free diet. I just wish it was a little fluffier as the package stated. 

Roasted Tri-Color New Potatoes

1.5 Lbs Tri-colored Baby Potatoes
3 Tbsp Olive Oil
1 Small Onion Sliced 
2 Sprigs of Rosemary Chopped
1 Tsp Fresh Basil Chopped
3 Sprigs of Thyme (Leave Whole)
Salt and Pepper to Taste

  1. Preheat oven to 450 degrees.
  2. In a medium sauce pan, bring water to a boil.
  3. Clean potatoes in cold water and cut into eighths. 
  4. Carefully drop potatoes into boiling water, and gently boil for 5 minutes. 
  5. Immediately remove from heat and cool down under cold water. Let potatoes drip dry in strainer. 
  6. In a large bowl, combine potatoes, onions, rosemary, and basil. Top with oil and gently stir so all ingredients are covered with oil.
  7. Arrange on baking sheet and top with thyme sprigs and salt and pepper. 
  8. Bake at 400 degrees for 30 minutes or until golden brown, stirring once half way through. 
  9. Serve hot. 

Gluten Free Southern Fried Chicken

4 Boneless Chicken Breasts
2 Cups Vegetable Oil
3 Eggs
2 Tbsp Heavy Cream
2 Cups Brown Rice Flour Seasoned With:
McCormick's Seasoned Salt
Poultry Seasoning 
Garlic Powder
Onion Powder

  1. Slice Chicken in half and pound with mallet until about 3/8 inch.
  2. Beat together eggs and cream in a medium bowl.
  3. Mix together all dry ingredients. Adjust seasoning to your desired taste. 
  4. In a large skillet, Preheat oil to 350 degrees. 
  5. Dip chicken in egg mixture, and then coat with seasoned flour. 
  6. Carefully place in hot oil, and cook until flour is golden brown and chicken is cooked through, about 4-5 minutes per side. 
  7. Remove from oil and let sit on paper towels to remove excess oil. Tent with foil to keep warm until all chicken is cooked. 
  8. Serve hot with potatoes and your favorite fresh vegetable. 

Always be sure the spices you are using are Gluten Free. 

Saturday, April 28, 2012

Mediterranean Quinoa Chicken Salad

1 Cup Cooked Diced Chicken
1 Cup Quinoa
2 Cups GF Chicken Stock
1 Tomato Diced
1 Red Pepper Diced
1 Small Onion Diced
1 Celery Stalk Sliced
1 Cup GF Italian Dressing
Salt and Pepper to Taste

  1. Combine quinoa and stock in a small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes or until all the liquid is absorbed. 
  2. Let quinoa cool. 
  3. Now combine all the remaining ingredients except for the dressing, salt, and pepper. 
  4. Stir in 3/4 cup of the dressing and refrigerate salad until ready to eat. 
  5. Add the remaining dressing and salt and pepper if desired. 


Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. 

Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! 

Quinoa's protein is  high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). 

Gluten Free French Toast

6 Slices of Gluten Free White Bread
2 Eggs
2 Tbsp Heavy Cream
1 Tsp Pure Vanilla Extract
1 Tsp Cinnamon
4 Slices Boars Head Bacon Cooked

  1. Preheat large griddle over medium heat.
  2. Beat eggs, cream, and vanilla until well blended. 
  3. Coat bread in egg mixture and place on hot griddle. 
  4. Sprinkle pieces with cinnamon, and cook about 3 - 4 minuted on each side untill golden brown and crisp. 
  5. Serve hot with bacon and your favorite Maple Syrup!! 


Boars Head bacon is Gluten Free!!

We used Udi's GF White Bread for this recipe!!!

Monday, April 23, 2012

Gluten Free Spaghetti Casserole

This is a Classic Recipe that has been part of Our Family for years, and Now it is 
Gluten Free!!

12 oz Uncooked GF Pasta
40 oz Italian Sauce
3/4 lb American Cheese
1.5 lb Ground Beef
1 Green Pepper - Chopped
1 Med Onion - Chopped
Salt and Pepper to Taste

Preheat oven to 350 degrees. Boil water in pasta pot and cook pasta according to package directions, until Al Dente. Pasta will get softer in oven, so it is better to have it firmer when boiling. 

 While pasta is cooking, preheat a large skillet over medium high heat. Begin to brown ground beef, adding peppers and onions half way through. 

Remove skillet from heat and stir in pasta. 

Add sauce and stir until well blended.

Transfer to a casserole and mix in 1/2 lb of the american cheese, diced.

Cut the remaining american cheese into strips, and arrange over the top of the pasta. 

Cover casserole with foil, and bake for 30 minutes until sauce is bubbling, and  cheese is melted. Remove foil and continue to bake for an additional 5 - 10 minutes until cheese begins to brown. Remove from oven and serve hot with your favorite G Free bread or serve it alone. 


Note: We used Schar Gluten Free Spaghetti, and it was Delicious!!