Baked Brunch Hash Brown Frittata. Vegetarian and Gluten Free

Ingredients

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!!!

Note:

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

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.

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!!

Note:

The creaminess of the Risotto comes from the starch in the rice. The more you stir, the creamier it is. 

The Ease of Converting Your Kitchen to G Free!!

By Steve Davis

A G-Free Kitchen Has To Start Somewhere!
(The Jif in this photo is NOT G-Free)

Starting a gluten free diet can be a very scary proposition. It does not have to be. We found that many of the foods in our home were already gluten free. Through sites like www.gfoverflow.com , you can search many of the items already in your pantry, to see if they are if fact gluten free. If they are not on this list, it doesn't mean they do contain gluten. Try contacting the food manufacturer, and inquire about whether they are safe for a G free lifestyle or perform a simple Google or Bing search.

Next, separate your pantry's inventory into Gluten Containing and Gluten Free Products. Any wheat or wheat containing products are a no no. Some product may contain wheat as a thickener. Alot of gluten free products are labeled as such, as are products that do contain wheat.

 Next you want to thoroughly clean all your "new" G Free cabinets to avoid cross contamination. Then choose containers that will store your bulk items. I went to the Dollar Store and spent less that $20.00!! I say bulk items because if you buy your rices, starches, and herbs in bulk from a health food store or specialty market such as Whole Foods, it will be alot less expensive than pre-packaged. Purchase items like rice flours, corn flours, bean flours, rices, rice noodles, nuts and spices. Store them all in an air tight container. Hint: if you have trouble finding some bean flours, buy them dry and grind them yourself super fine in a cleaned coffee burr grinder or KitchenAid grain mill.

 Now restock your cabinets with the gluten free ingredients. Keep all of your gluten free and gluten rich foods completely separate. We were very surprised to discover how easy it was to switch to gluten free. Don't forget to separate your refrigerated items as well. We have not consumed any glutenous foods at home in over a month, and we are expanding our food choices with every shopping trip and we are Loving It!!! It CAN be done very easily and Without breaking the bank!!!

Many books will walk you through step by step. We obtained most of our tips from Deliciously G-Free, By Elisabeth Hasselbeck. I strongly recommend this book.