Gluten Free Om-Nom-Noms

Taco Bake!

Ingredients:

• 1lb lean ground beef
• 1can (16 oz) refried beans
• 1jar (16 oz) salsa
• 1package taco seasoning mix
• 2 1/2cups coarsely broken tortilla chips
• medium green bell pepper, chopped
• medium green onion, sliced
• 2 medium tomatoes, chopped
• 1cup shredded Cheddar or Monterey Jack cheese
• 1/4cup sliced ripe olives
• 1cup shredded lettuce

Directions:

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
4. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.
5. Top evenly with beef mixture.
6. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
7. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.
8. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

glutenfree-om-nom-nom:

So every now and then (more than not actually) I have a craving for Chinese style chicken balls and sweet and sour sauce. Its one of the things I miss most since going gluten free almost a year ago. A while ago when my dad was sitting in front of me eating his Chinese food, I decided that there MUST be a recipe out there for Gluten Free! I came across this site called The Baking Beauties and after searching through, I found their recipe for chicken balls huzzah! I made them for the first time about a month ago, and then again today with a few modifications to ingredients, so now I’m ready to share with you guys!

Ingredients:

• 1 Bob’s Red Mill Gluten Free All Purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sugar
• 1 1/3 cups cold water
• oil (for frying)
• 2 lbs boneless chicken breasts, cut into chunks (you should get about 3-4 dozen pieces. Or if your grocery store is random like mine ‘stewing’ chicken pieces will do)

Directions:

1. In a bowl combine rice flour mix, cornstarch, baking powder, baking soda, sugar and water until smooth.
2. Heat oil in a deep-fryer or Dutch oven to 375 degrees.
3. Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
4. Remove to a paper towel.

Sweet and Sour Sauce

Ingredients:

• 1/2 cup ketchup
• 1/2 teaspoon gluten-free soy sauce
• 1/3 cup white vinegar (for a sweeter sauce reduce to 1/4 cup)
• 3/4 cup water
• 1 1/4 cups white sugar
• 1/2 cup brown sugar, packed
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions:

1. In a saucepan combine the first 6 ingredients; bring to a boil whisking constantly.
2. Reduce heat to medium-low and continue to simmer stirring for 2 minutes.
3. In a small bowl or cup dissolve the cornstarch in 1/4 cup cold water until smooth, then add to the simmering sauce stirring constantly.
4. Cook stirring until bubbly and thickened (about 3 minutes, the sauce will thicken as it simmers).
5. Cool to room temperature then chill.
6. Remove from heat; set aside to cool.

If you don’t want to make your own Sweet and Sour sauce there are some out there that are gluten free, like anything you simply just have to look for it :)

Old recipe is old but I need to reblog so I can remember it this week while I attempt to make it for my new roommates. 

Tonight’s dinner for me and my roommates!! 

(Healthy-ish) Non-Fried, Fried Chicken!!

Ingredients:

1cup bag crushed regular potato chips1/2cup Gluten Free all-purpose flour2teaspoons garlic powder1teaspoon onion powder1teaspoon poultry seasoning2teaspoons black pepper1teaspoon paprika1/2teaspoon salt1/2teaspoon ground red pepper (cayenne)1cut-up whole chicken (3 to 3 1/2 lb), skin removed1/4cup buttermilkCooking spray (or oil, I use spray sometimes *bad*)

Directions:

1. Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.

2. Place crushed chips, flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper into a bowl and mix well. 

3. In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in chip mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.

4. Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

chibi-lenne:

For those of you who are vegan, I apologize. For those of you who aren’t certain they’re coming to the Apple Party this weekend, here’s some bribery 

BACON BOMB!! (currently filled with 2lbs of bacon, 2lbs of ground beef, onions, and other yummy stuff, rolled and will be cooked like meatloaf served with mashed potatoes) 

I promise we will save you some Jackie :D

Small Edit: since for some reason Tumblr decided I was reblogging this on my food blog (what a coincidence!) This is merely step ONE of tonights dinner. It is in fact Gluten friendly though not vegan (though like everything there IS substitutions with tofubacon and the ground meat replacement…I haven’t tried it but I will eventually) 

I’ll post more pictures and the recipe later :)

Happy Early Thanksgiving you guys!! (wow I’m on a roll here 3 recipes in a month!!) Turkey just needs stuffing so here’s the recipe I’ve used the last few years. 

Ingredients:

• 2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
• 2 large ribs celery, medium diced
• 1 large yellow onion, medium diced
• 2 tablespoons good olive oil 
• 2 tablespoons garlic, finely chopped 
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 cup chicken stock 
• 1 egg yolk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Sautee the onions and celery in olive oil on medium-low heat until they are translucent.
2. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes then remove from heat.
3. Bring the chicken stock to boil on high heat
4. Place egg yolk in medium bowl and carefully ladle two to three ounces of the chicken stock, slowly whisk together
5. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
6. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. 
7. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. 
8. Add the salt and pepper and toss the bread again. 
9. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. 
10. Bake for twenty minutes at 425°, 
11. Remove the foil and bake for another ten minutes. 
12. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.