In celebration of Christmas, I want to share a few delicious recipes!! The first one is a yummy cereal bar that makes great lunch snacks.
Peanut Butter Cereal Treats
30 Large Great Value Marshmallows
3 TBSP Great Value No Salt Added Butter
1 TBSP Great Value Creamy Peanut Butter
6 Cups Enviro-Kids Peanut Butter Puff Cereal
1 1/2 Cups Sixlets (M & M's work great too!!)
In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from heat. Stir in the cereal and Sixlets (M & M's). Pat into a buttered 13 x 9 x 2 inch cake pan. Cool. Cut into bars.
GF Chex Mix Chicken Feed
3 Cups Corn Chex
3 Cups Rice Chex
3 Cups Krogers Ultimate Cheese Poppers
(I substituted some Snyder's Gluten Free Pretzels, some Glutino Honey Nut O's for the Rice Chex)
1 Cup mixed nuts (I used P-Nuttles Butter Toffee Sunflower Kernels)
6 TBSP Great Value Butter
2 TBSP Kurtz Worcestershire Sauce - Sav-A-Lot Brand
1 tsp Tony Chachere's Cajun Seasoning
1 tsp Kroger Onion Powder
Heat oven to 250 degrees. In a roaster pan, melt butter in the oven. Add seasonings and mix well. Add in the cereals and pretzels and cheese corn, nuts, etc. Stir well. Bake for 1 hour, stirring every 15 minutes. Cool. Store in an airtight container.
Monday, December 5, 2011
Friday, May 20, 2011
Honey Glazed GF Chicken
Well, tonight we are having a well-anticipated favorite!! This takes a little more prep time, but is WELL worth it! It is mouth-watering!!
Honey Glazed Chicken
4 chicken boneless, skinless chicken breasts, thawed and cut up into approximately 1 inch pieces (kitchen shears
are great for this!)
1/2 Cup GF flour
1 tsp salt
1/2 tsp seasoned salt (Tony Chachere's)
3/4 - 1 Cup butter melted
1/4 Cup brown sugar, packed
1/4 Cup honey
1/4 Cup lemon juice
1 TBSP soy sauce
1/4 Cup butter, melted
Blend flour, salt and seasoned salt. Roll chicken pieces in mixture. Pour 3/4 - 1 Cup melted butter in bottom of 13 x 9x 2 inch cake pan. Place chicken pieces in butter. Turn one time to coat. Bake uncovered at 350 degrees for 30 minutes. Meanwhile, in a small bowl, blend brown sugar, honey, lemon juice, soy sauce and remaining1/4 cup butter. Blend well with a fork. Pour over chicken. Bake an additional 20 - 30 minutes till done...If chicken is sitting shallow in the sauce, baste often.
Note: We love this served with red potatoes cubed with the skin on. Wash and cube potatoes. Place on a piece of tin foil with several pats of butter and sprinkle with Tony Chachere's Cajun Seasoning. Place another piece of tin foil on top and curl up the edges tight. Place right on oven rack or on a cookie sheet to prevent accidents. Bake for about 45 minutes to 1 hour in the same oven with the chicken.
Honey Glazed Chicken
4 chicken boneless, skinless chicken breasts, thawed and cut up into approximately 1 inch pieces (kitchen shears
are great for this!)
1/2 Cup GF flour
1 tsp salt
1/2 tsp seasoned salt (Tony Chachere's)
3/4 - 1 Cup butter melted
1/4 Cup brown sugar, packed
1/4 Cup honey
1/4 Cup lemon juice
1 TBSP soy sauce
1/4 Cup butter, melted
Blend flour, salt and seasoned salt. Roll chicken pieces in mixture. Pour 3/4 - 1 Cup melted butter in bottom of 13 x 9x 2 inch cake pan. Place chicken pieces in butter. Turn one time to coat. Bake uncovered at 350 degrees for 30 minutes. Meanwhile, in a small bowl, blend brown sugar, honey, lemon juice, soy sauce and remaining1/4 cup butter. Blend well with a fork. Pour over chicken. Bake an additional 20 - 30 minutes till done...If chicken is sitting shallow in the sauce, baste often.
Note: We love this served with red potatoes cubed with the skin on. Wash and cube potatoes. Place on a piece of tin foil with several pats of butter and sprinkle with Tony Chachere's Cajun Seasoning. Place another piece of tin foil on top and curl up the edges tight. Place right on oven rack or on a cookie sheet to prevent accidents. Bake for about 45 minutes to 1 hour in the same oven with the chicken.
Thursday, May 19, 2011
Easy, Peasy, GF Meatloaf
Tonight we are having meatloaf and mashed potatoes! Yummy! And it is soooooo easy and pretty quick! So whip this up and enjoy it - Feel free to double it and freeze some for an even quicker weeknight meal later too!
One pound of hamburger (deer burger, elk burger, bison burger...)
1/4 to 1/3 cup ketchup (Heinz brand)
One big squirt of Barbeque Sauce (Jack Daniel's Brand)
2 eggs
1/2 to 3/4 Cup GF bread crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp ground mustard (or a healthy squirt of Heinz mustard)
2 tsp ground sage
1 tsp onion powder (or garlic powder or both)
1 tsp Tony Chachere's (optional)
Mix this with your hands in a big bowl till really well mixed...I make sure it is well squished between my fingers. Then press into a loaf pan and cover with about 1/2 to 1 inch of water. Bake for 1 hour at 350 degrees. Chris likes a big slice of cheese on a slice of meatloaf, and I love a cold meatloaf sandwich. Enjoy!!
One pound of hamburger (deer burger, elk burger, bison burger...)
1/4 to 1/3 cup ketchup (Heinz brand)
One big squirt of Barbeque Sauce (Jack Daniel's Brand)
2 eggs
1/2 to 3/4 Cup GF bread crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp ground mustard (or a healthy squirt of Heinz mustard)
2 tsp ground sage
1 tsp onion powder (or garlic powder or both)
1 tsp Tony Chachere's (optional)
Mix this with your hands in a big bowl till really well mixed...I make sure it is well squished between my fingers. Then press into a loaf pan and cover with about 1/2 to 1 inch of water. Bake for 1 hour at 350 degrees. Chris likes a big slice of cheese on a slice of meatloaf, and I love a cold meatloaf sandwich. Enjoy!!
Wednesday, May 18, 2011
Variation on the Bisquick GF Biscuit
A new friend of mine sent me a variation she uses on the recipe from the back of the GF Bisquick box. She and I halve the recipe b/c they dry out quickly if not frozen. So here is the recipe halved... This will make about 6 biscuits. If you want more just double it!
1 Cup GF Bisquick Biscuit/Baking Mix
3 TBSP Butter Flavor Crisco
One egg
1/3 Cup buttermilk
Grease or butter your pan (Or use parchment paper - that's what I do). Then spoon the dough onto the paper in 6 equal portions or butter your hands and form biscuit shaped balls of dough. Bake as directed on the box. Serve warm with butter or under some of GF gravy I mentioned in an earlier post about my pantry. Enjoy!
1 Cup GF Bisquick Biscuit/Baking Mix
3 TBSP Butter Flavor Crisco
One egg
1/3 Cup buttermilk
Grease or butter your pan (Or use parchment paper - that's what I do). Then spoon the dough onto the paper in 6 equal portions or butter your hands and form biscuit shaped balls of dough. Bake as directed on the box. Serve warm with butter or under some of GF gravy I mentioned in an earlier post about my pantry. Enjoy!
Friday, May 13, 2011
Some more helpful tips...
Well, I want to talk some more about gluten...
Gluten is tinier than microscopic, so it can into the smallest scratches in plastic, metal and glass and in places that you've never thought of, like between the tines of your forks, in the beaters on your mixers and on wooden utensils. Contrary to popular belief it is NOT like a germ that can be killed off with heat or chemicals. So dishwashers aren't any more effective in cleaning dishware than handwashing is in this case. That is why I STRONGLY recommend having a separate set of pots, pans, storage containers, cooking utensils, silverware, anything that contacts your food, especially if you are cooking your food in it. As long as counters are not badly scratched, they can be cleaned well, and be safe. I also use a glass cutting board and cooling racks if I am not certain about the counter I am using or if it is a shared space. I have one counter that is used for cooling foods and I use cooling racks for all the gluten free cookies and the counter itself for non-gluten free cookies. We use a lot of wax and parchment paper and scrub everything very well.
When it comes to cooking and baking both GF and non-GF foods, I also do NOT cook both on the same day at the same time. Ideally, I get to cook GF foods on one day, and non-GF foods on another. If not, then I prepare the GF foods first, and the non-GF foods last. You also have to be extremely careful when preparing non-GF foods that you do NOT let the ingredients get co-mingled. For example: Be very careful NOT to let your wheat flour go fluffing up into the air and then land all over GF foods and spaces. And after you prepare non-GF foods, clean all surfaces whether you used them or not to avoid cross-contamination.
That is why when some products and restaurants have GF foods offered, you still have to be extremely careful b/c if a restaurant fixes a salad for a non-GF diner, and tosses on some croutons and a couple fall into the lettuce or on the counter, and then your salad is made next out of the same lettuce or your meal is prepared on the counter and it isn't cleaned well in between, then you've been exposed to gluten. When a food producer uses their production lines to produce a non-GF product and then prepares a "gluten-free" product, there's cross-contamination again. There are safe cleaning and manufacturing guidelines, and a lot of the companies that produce both GF and non-GF items practice them, but some do not. That is why I spend a lot of time on the phone with companies trying to learn what their guidelines are, and if they change regularly. And in the end, they are still just guidelines, not laws...
The last thing for tonight is that you must be aware of gluten hidden in things you never dreamed of it being in. Gluten is used as a binder in almost everything out there, like coffee filters, tea bags, paper towels, paper plates, tissues, etc. We don't use coffee filters, but Celestial Seasonings have a great line of affordable and GF teas, and we use Bounty Paper towels.
Hope everyone is well, and healing! As always, I welcome questions and comments anytime!! Have a great evening...
Gluten is tinier than microscopic, so it can into the smallest scratches in plastic, metal and glass and in places that you've never thought of, like between the tines of your forks, in the beaters on your mixers and on wooden utensils. Contrary to popular belief it is NOT like a germ that can be killed off with heat or chemicals. So dishwashers aren't any more effective in cleaning dishware than handwashing is in this case. That is why I STRONGLY recommend having a separate set of pots, pans, storage containers, cooking utensils, silverware, anything that contacts your food, especially if you are cooking your food in it. As long as counters are not badly scratched, they can be cleaned well, and be safe. I also use a glass cutting board and cooling racks if I am not certain about the counter I am using or if it is a shared space. I have one counter that is used for cooling foods and I use cooling racks for all the gluten free cookies and the counter itself for non-gluten free cookies. We use a lot of wax and parchment paper and scrub everything very well.
When it comes to cooking and baking both GF and non-GF foods, I also do NOT cook both on the same day at the same time. Ideally, I get to cook GF foods on one day, and non-GF foods on another. If not, then I prepare the GF foods first, and the non-GF foods last. You also have to be extremely careful when preparing non-GF foods that you do NOT let the ingredients get co-mingled. For example: Be very careful NOT to let your wheat flour go fluffing up into the air and then land all over GF foods and spaces. And after you prepare non-GF foods, clean all surfaces whether you used them or not to avoid cross-contamination.
That is why when some products and restaurants have GF foods offered, you still have to be extremely careful b/c if a restaurant fixes a salad for a non-GF diner, and tosses on some croutons and a couple fall into the lettuce or on the counter, and then your salad is made next out of the same lettuce or your meal is prepared on the counter and it isn't cleaned well in between, then you've been exposed to gluten. When a food producer uses their production lines to produce a non-GF product and then prepares a "gluten-free" product, there's cross-contamination again. There are safe cleaning and manufacturing guidelines, and a lot of the companies that produce both GF and non-GF items practice them, but some do not. That is why I spend a lot of time on the phone with companies trying to learn what their guidelines are, and if they change regularly. And in the end, they are still just guidelines, not laws...
The last thing for tonight is that you must be aware of gluten hidden in things you never dreamed of it being in. Gluten is used as a binder in almost everything out there, like coffee filters, tea bags, paper towels, paper plates, tissues, etc. We don't use coffee filters, but Celestial Seasonings have a great line of affordable and GF teas, and we use Bounty Paper towels.
Hope everyone is well, and healing! As always, I welcome questions and comments anytime!! Have a great evening...
Wednesday, May 11, 2011
Quick & Delicious Pork Chops in Sour Cream Sauce
Today I am sharing a delicious recipe from www.glutenfreechecklist.com! If you like some tang to your pork chops, this is awesome!! Of course I adjusted it a little bit to suit our particular tastes, but I am sharing this one as it was printed...
Pork Chops with Sour Cream Sauce
6 boneless pork loin chops (I used 3 bone-in chops b/c there is just the two of us)
1 TBSP canola oil (I use olive oil for everything)
1/2 Cup water
2 TBSP brown sugar (Great Value Brand)
2 TBSP chopped onion
2 TBSP Heinz ketchup
1 tsp beef bouillon granules (I use Better than Bouillon paste)
1 tsp garlic, minced
2 TBSP GF flour
1/4 Cup cold water
1/2 Cup sour cream
In a large skillet brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic, add to skillet. Bring to boil. Reduce heat, cover and simmer for 15 - 20 minutes or until the meat juices run clear. Remove chops and keep warm. Combine flour and cold water until smooth, stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat, stir in sour cream. Serve over pork chops.
Pork Chops with Sour Cream Sauce
6 boneless pork loin chops (I used 3 bone-in chops b/c there is just the two of us)
1 TBSP canola oil (I use olive oil for everything)
1/2 Cup water
2 TBSP brown sugar (Great Value Brand)
2 TBSP chopped onion
2 TBSP Heinz ketchup
1 tsp beef bouillon granules (I use Better than Bouillon paste)
1 tsp garlic, minced
2 TBSP GF flour
1/4 Cup cold water
1/2 Cup sour cream
In a large skillet brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic, add to skillet. Bring to boil. Reduce heat, cover and simmer for 15 - 20 minutes or until the meat juices run clear. Remove chops and keep warm. Combine flour and cold water until smooth, stir into skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat, stir in sour cream. Serve over pork chops.
Tuesday, May 10, 2011
A new posting by the Be Free For Me Blogger
Here is a link to a posting on the Be Free For Me Blog, that I thought you may get some helpful information from... http://www.befreeforme.com/blog/?p=4957. It was an informative read for me even though we have been dealing with celiac for almost 18 months now...
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