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.

Turmeric - Authentic Discovery

Turmeric - Authentic Discovery

Turmeric – Cleanse the Body, aid Weight Loss, enhance Health Heath and Digestion and much more!

Turmeric is revered in Ayurvedic medicine due to its many healing properties. This potent spice helps cleanse the liver, purify the blood and promote good digestion and elimination. The principal component of turmeric is curcumin that has anti-inflammatory qualities and is an antioxidant booster to combat viral infections, cancer and arthritis. Turmeric is also said to help boost appetite, improve cell health, lower blood pressure, help prevent stomach irritations, improve bile secretion and reduce pain. 

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. 

Stuffed Cabbage with Quinoa

2 lbs Ground Beef

1 Head of Cabbage 

32 Oz Gluten Free Italian Sauce

1 Cup Uncooked Quinoa

2 Cups Gluten Free Beef Stock

1 Small Onion Finely Chopped

1 Tsp Dried Tarragon 

1 Tsp Dried Mint

1 Celery Stalk Sliced

1Tbsp Gluten Free Tamari

Salt and Pepper to Taste

1. Preheat oven to 400 degrees.
2. Wash cabbage under cold water and cut core with sharp knife. 
3. Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily. 
4. In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed. 
5. In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
6. Cool cabbage under cold water and carefully remove leaves. 
7. Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll. 
8. Place stuffed cabbage into a baking dish and cover with Italian sauce. 
9. Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink. 
10. Serve hot and Enjoy!!

*Note: 

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

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 Eggplant Rollatini

1 Large Eggplant

2 Eggs Beaten w 1/4 Cup Milk

1 Cup Italian Seasoned GF Crumbs

1/4 Cup Olive Oil

1 Cup Shredded Mozzarella 

 32 Oz Ricotta 

1 Egg Beaten 

3 Cloves Garlic Crushed

2 Tbsp Fresh Basil Chopped

1 Tsp Fresh Oregano

1/4 Cup Grated Parmesan 

Gluten Free Italian Gravy(Sauce)

Salt and Pepper To Taste

1. Preheat oven to 375 degrees.
2. Peal eggplant and slice lengthwise to 1/4 inch slices. 
3. Heat oil in large skillet over medium high heat. 
4. Dip slices in egg mixture, and then coat with crumbs.
5. Add to heated oil and cook both sides until golden brown. 
6. Remove to a plate lined with paper towels to let oil drain and eggplants to partially cool down.
7. While eggplants partially cool, mix together ricotta, egg, garlic, basil, oregano, parmesan, and 1/2 cup of mozzarella. Season with salt and pepper. 
8. On a flat surface, top eggplant with cheese and herb mixture and role eggplants from the narrow ends. 
9. Place in baking pan or casserole, and top with Italian gravy and remaining mozzarella. 
10. Cover and bake 30 minutes. Remove cover and bake an additional 5 minutes. 
11. Let rest 5 - 10 minutes and serve alone or with your favorite Gluten Free Pasta. 
12. Enjoy!!!

Habanero Queso and Tortillas

16 Prepared Tortillas

2 Lbs Diced White American Cheese 

1 Pint heavy Cream

3 Habanero Peppers Finely Chopped

Easy Microwave Popcorn

1 Paper Lunch bag

1/2 Cup  Popping Corn

1 tsp oil

Salt

Stapler

Place popcorn in bag. Add oil and salt, and shake bag to mix.

Fold top of bag over 1/4 inch and staple. Place in microwave and use "Popcorn" setting or set for 3 minutes.

When popping slows, popcorn is done. Some time may need to be added at the end. 

Bag will be hot!! Be careful when opening. 

Gluten Free Spicy Crumb Coated Chicken Thighs and Fried Okra

Gluten Free Soft Tacos

Gluten Free Chicken Ragout

My First Cooking Video is up!!!

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

Welcome To Our Blog

We are new to this so please bear with us!! We decided to go Gluten Free after I attended a taping of The Revolution, that featured Elisabeth Hasselbeck and her experiences with Celiacs Disease. I'm not saying I have Celiacs, however I have experienced many of the symptoms of the disease for years, and so has my Daughter. My wife Liz has Progressive Multiple Sclerosis, and I have heard many times, that a Gluten Free Diet may benefit some MS Sufferers. So we, as a couple decided to "Try" it on February 22, 2012. I quoted "Try" because we have, in fact gone almost 100% G Free since we started. To our surprise, we have actually Enjoyed every morsel of what we have made and eaten. Through our experience making Amazing dishes, and the vast resource of the Internet, we feel we are both well on our way to a healthier lifestyle. We will post our experiences along the way, as well as the recipes as we find success with them. We will also share valuable resources as we come across them, so that everybody else who is interested, can share in our successes!!! Thanks for your patience as I get this blog up and running!!

~Steve