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 

Paprika 

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.

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. 

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 
Salt
Pepper
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. 

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

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!! 

Note:

Boars Head bacon is Gluten Free!!

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

Negimaki With Spinach and Scallion

1 Lb Boars Head Roast Beef
(Make sure it's Rare and have deli clerk slice it on #2)
4 Oz Fresh Spinach
8 Scallions Sliced Lengthwise
2 Tbsp Tahini
1/4 cup GF Tamari
1/4 Cup White Rice Vinegar
2 Tbsp Sugar
1 Tsp Sesame Oil
Sesame Seeds and Dried Chives for Garnish

1. Dissolve sugar in white rice vinegar in a small bowl. Mix in tahini, tamari, and sesame oil until well blended.
2. Brush on 4 pieces of roast beef and refrigerate for 1 hour.
3. Blanch spinach in boiling water just until it starts to wilt, about 30 seconds. Immediately rinse under cold water, and squeeze water from leaves. 
4. On a flat surface, top each piece of beef with scallion and spinach on the widest end, and tightly role each piece. 
5. Roll an additional piece of beef around each roll. 
6. Preheat a griddle over medium heat. Brush more seasoning on each roll and place seam side down on griddle. Turn until each roll is slightly browned on all sides. 
7. Slice each roll into 1 inch pieces, and serve hot with rice or bean thread noodles. Garnish with sesame seeds and chives. 

2 Months Gluten Free Approaches

We are coming upon our 2 month mark on Gluten Free! We didn't start out on this path as a way to lose weight, but to relieve symptoms I have been having due to my "Gluten Intolerance" and because I heard it would help relieve some of the effects of Multiple Sclerosis, which my wife suffers from in it's secondary progressive form. I still do not know if what i am experiencing is Celiacs Disease, and I am not going to get into the details of what Celiac sufferers go through. let's just say many of the symptoms are digestive in nature. I admit that I have diagnosed myself as at least gluten intolerant. This week Miley Cyrus came under fire for "putting herself" on a gluten free diet, with dietitians stating that it is dangerous to put yourself on without the aid of a Dr. I strongly disagree with these statements. Any diet you go on, whether with the aid of a physician or not, is all about making good choices and positive changes in your life. I did not make this change for weight loss. Neither did my wife. However, we have both seen nothing but positive results in the way we both feel. I for one, feel that due to the fact that I have eliminated Gluten completely, the healthier foods that I am intaking are providing me with the nutrients that were "being flushed" due to my body not properly digesting and processing my meals. I'm able to sleep better at night, and have more energy during the day. My wife has gained a lot more energy during the day, eliminating daily naps, and on the other side of the spectrum of symptoms, has stopped taking a daily pro-biotic, as what was much needed due to constipation caused by her MS. Our pantry is also stocked a lot healthier, and we find ourselves reading labels more, which is benefiting the rest of the family by being more conscious in what they eat. And why the picture of the scale you ask?? I have lost 12 lbs since our change!! Imagine how much more I will lose as I step up my activity and visits to the gym!!

Product Test - Udi's Hamburger Buns

Udi's Gluten Free Classic Hamburger Buns

It's Barbecue time again! That doesn't mean you have to sacrifice your favorite hamburgers and hot dogs this summer. Like their delicious white bread, Udi's Hamburger and Hot Dog Buns are a great gluten free alternative so you don't have to give up your favorite seasonal dishes. Like most gluten free foods, they are a little bit higher priced than regular buns, but less than other gluten free breads and worth every penny. They are available in your supermarket freezer section, usually with the rest of Udi's Gluten Free products. I prepared our burgers just as I always have prior to G Free, but I lightly toasted the buns in our toaster on the bagel setting. Then we topped it with fresh spinach, tomato, and onions. Be sure the ketchup yo use is gluten free as well. I would definitely recommend Udi's Gluten Free Products to anybody who is G Free!! You can click on the title under the picture above to see Udi's website, and all they have to offer.  

Gluten Free Chicken Lo Mein

Gluten Free Chicken Lo Mein

3 Chicken Cutlets (cut into small strips)

1 Package Gluten Free White Rice Noodles Prepared

2 Tbsp Gluten Free Asian Spices

1 Pkg Fresh Shredded Carrots

1 Celery Stalk Sliced

1 Pkg Fresh Bean Sprouts

1/2 cup Sliced Mushrooms

1 Med Onion Sliced

14 oz Sliced Water Chestnuts

3 Tbsp Sesame Oil

2 Tbsp White Rice Vinegar

3 Tbsp Gluten Free Tamari 

1. Season chicken with Asian spices.
2. Preheat sesame oil in wok or large skillet and saute chicken until no longer pink.
3. Add rice vinegar to deglaze. 
4. Add celery, carrots, onion, bean sprouts, water chestnuts, and mushrooms. Continue to cook until chicken is golden brown and veggies are still a bit crisp. 
5. Toss white rice noodles with chicken and veggies. 
6. Mix in tamari and continue to cook until most of the liquid is absorbed. 
7. Serve Hot and Enjoy!!

Habanero Queso and Tortillas

16 Prepared Tortillas

2 Lbs Diced White American Cheese 

1 Pint heavy Cream

3 Habanero Peppers Finely Chopped

Gluten Free Spicy Crumb Coated Chicken Thighs and Fried Okra

Another Awesome Lunch Idea!!

Gluten Free Grilled Cheese Sandwich

Udi's Gluten Free White Sandwich Bread

Land O Lakes White American Cheese

Country Crock Spread

Gluten Free Soft Tacos

Gluten Free Chicken Ragout

My First Cooking Video is up!!!

http://www.youtube.com/watch?v=kQGvrovC67o&feature=youtu.be

Another Successful G Free Week!!

Another week has passed and we are still enjoying our gluten free lifestyle. Many of my Gluten intolerance symptoms have disappeared and I'm feeling alot more energy. In contrast, my daughter has seen no changes. What is the difference you ask?? It's very simple! She just has not grasped the change as Liz and I have, but she will get there. Some of the products we have enjoyed this week is Udi's Bagels and Breads, King Arthur Gluten Free Flour, Homemade Quinoa, Sam Mills Corn Pasta and of course many different produces that we have previously never eaten, such as broccoli rabe, and kale. There were a few negatives such as Gluten free Bisquick, and Gillians English Muffins. The texture and taste of both of these products were far from impressive. We made a successful batch of soft pretzels that were gluten free, and stuffed peppers that were made with quinoa. We are learning as we go, and having alot of fun along the way. We Will continue to post recipes as we go.
Thanks for sticking with us!!

Agave Dijon Chicken and Bean Thread Noodles

6 thin sliced boneless chicken breasts

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1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
½ cup low-sodium chicken broth, vegetable broth, or white wine
¼ cup Dijon mustard
¼ tablespoons agave nectar
2 heads broccoli florets (8 ounces)
½ onion, sliced
1 red bell pepper, sliced
1 teaspoon corn or tapioca starch

1. Preheat oven to 350˚ and lightly oil a 9x13-inch baking dish.

2. Rinse chicken breasts and pat dry. Using a skillet or mallet, pound chicken breasts to 1/4 inch thick. Sprinkle with salt and pepper. Heat olive oil and sauté chicken, turning until lightly brown (1–2 minutes per side). Place into baking dish. Deglaze pan with broth, scraping up any brown bits.

3. In a small bowl, whisk together mustard and agave. Add pan juices and starch and mix well. Pour sauce over chicken. Arrange broccoli florets, onion, and bell pepper on top of chicken. Cover with foil and bake for 15 - 20 minutes.

4. Serve with Rice or Bean Thread Noodles.