Sunday, 24 May 2020

Cowboy Beef Fried Rice

Are you looking for a great way to use up left over roast beef or steak, well look no further. This fried rice recipe is sure to please your taste buds and it is quick and easy to prepare. Enjoy!



INGREDIENTS
1/4 cup GF reduced sodium soy sauce
2 tablespoons BBQ sauce (I use Kraft regular)
1 tablespoon sesame oil
1 dash garlic powder
2 tablespoons avocado oil
1 bell pepper
8 ounces button mushrooms
6 small green onions, green and white parts thinly sliced
12 ounces left over cooked beef, chopped (Roast beef or steak)
450 grams cooked rice

DIRECTIONS
Whisk together the soy sauce, BBQ sauce, sesame oil and garlic powder and set aside.
Remove and discard the ribs and seeds from the bell pepper and dice the pepper.
In a wok, bring the avocado oil to medium-high heat.
Toss in the peppers, mushrooms and green onions and cook until peppers start to soften, add the chopped beef and cook until you get a slight brown crust on meat and veggies, about 4 to 5 minutes.
Add the rice and soy sauce mixture and heat through.
Ladle into bowls and serve.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Tuesday, 5 May 2020

Lemon Pepper Soy Chicken Thighs

These delicious chicken thighs are so easy to make and taste delicious. Because the thighs are cooked up in a non-stick skillet they produce lovely pan juices which are delicious poured over potatoes or rice. (Serves 2)





INGREDIENTS
Juice of 2 lemons
2 tablespoons GF soy sauce
2 tablespoons water
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
12 ounces boneless skinless chicken thighs (4 thighs)
2 tablespoons butter
1-2 tablespoons canola oil (enough to cover the bottom of skillet)

DIRECTIONS
Pour the lemon juice, soy sauce, water, pepper and garlic powder in a re-sealable plastic bag, shake to mix; add the chicken and seal making sure you remove as much of the air as possible.
Swish the bag to make sure the chicken is well coated and refrigerate for 1 1/2 to 2 hours.
Melt the butter in a non-stick skillet over medium heat then add the canola oil.
Remove the chicken from marinade and place in the skillet (discard marinade), cook over medium heat until cooked through and no longer pink in the middle. This will depend on how thick your thighs are (well not really your thighs, the chicken thighs, lol)
Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Monday, 13 April 2020

Tarte au Sucre Sans Gluten (Sugar Pie)

This gluten free version of my family’s favorite French Canadian sugar pie is sinfully delicious...... Depending on the type of pie crust you use, you might not need all the sugar mixture. If you have any left, pour it in buttered ramekins (only fill halfway) and cook along with the pie. This goes well with a tall cold glass of milk. 

***Do not substitute the sweet white rice flour with regular white rice flour or you will have a gritty filling which is not very palatable.***


INGREDIENTS

1 -9 inch gluten free deep dish uncooked pie shell
2 cups brown sugar, packed
3 tablespoons sweet white rice flour
1 (354 ml) can Evaporated Milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup butter, cold and grated 

 

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In bowl, mix brown sugar and sweet white rice flour.
  3. In separate bowl, whisk together milk, eggs and vanilla.
  4. Gradually add to flour mixture mixing well.
  5. Place pie crust over a rimmed cookie sheet.
  6. Fill pie with mixture to just under 1/4” from top edge.
  7. Drop cold shredded butter on top of pie.
  8. Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like.
  9. Remove from oven and cool completely before slicing.
  10. Enjoy!


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Saturday, 11 April 2020

Spring Roll in a Bowl -Crack Slaw

This tasty dish is one I enjoy often, it is basically a deconstructed spring roll you serve in a bowl. I have listed ground pork in the ingredients but you can use ground turkey or ground chicken to make it low fat. Get ready to dig in to this quick and easy recipe!!



INGREDIENTS
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon ginger paste (That stuff in a tube)
1 teaspoon rice vinegar
3 cloves garlic, processed through a garlic press
2 tablespoons avocado oil (any cooking oil will work)
1 pound ground pork
3 green onions, chopped, white and green parts separated
1 (16 ounce) Package coleslaw mix

DIRECTIONS
  1. Whisk together the first 5 ingredients and set aside.
  2. Pour the avocado oil in a wok and bring to medium-high heat, add the ground pork and white parts of the onions; cook until pork is no longer pink.
  3. Pour the soy sauce mixture over the cooked pork and stir, add the coleslaw mixture and continue to stir until well mixed.
  4. Continue to cook until cabbage just starts to wilt. You want to have a bit of crunch from the cabbage so make sure not too over cook it.
  5. Sprinkle the green parts of the onion over the cooked meat and coleslaw mixture.
  6. Spoon into bowls and enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Sunday, 29 March 2020

Chicken Drumsticks Loaded with Flavor!

These chicken drumsticks are so easy to prepare and they taste amazing!!



INGREDIENTS
1/4 cup avocado oil
2 tablespoons whipping cream
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground mustard powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
6 chicken drumsticks

DIRECTIONS

  1. Place the avocado oil, whipping cream, seasonings and dried herbs in a large re-sealable plastic bag; swish the ingredients together until well blended.
  2. Cut a few slits through the skin and flesh of meaty part of drumsticks and place in the bag with marinade.
  3. Swish again making sure the drumsticks are well coated with the paste.
  4. Refrigerate for at least 2 hours to allow flavors to meld.
  5. Preheat oven to 375 degrees Fahrenheit
  6. Spray a casserole dish with non-stick spray and pour the contents of the bag in casserole dish.
  7. Place in the oven and cook for about 45 minutes or until there is no pink near the bone of the chicken. The cook time will vary depending on how thick the drumsticks are, so to be safe, poke one with a fork until you see the bone to make sure there is no pink.


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Monday, 23 March 2020

Keto Everything Bagels or Buns

These tasty buns will satisfy those bread cravings. They can be toasted or eaten as is. This recipe is for buns but you can turn these into “bagels” by using a six well donut pan instead of the mini cake pan. Try them with a pat of cream cheese for a yummy treat.



INGREDIENTS
3 eggs
1 tablespoon whipping cream
2 tablespoons melted butter
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon onion powder
Dash garlic salt
1 teaspoon poppy seeds
1 teaspoon sesame seeds
Non-stick spray

DIRECTIONS
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Whisk together the eggs and whipping cream in a small bowl and set aside.
  3. In a large measuring cup, blend together the almond flour, baking powder, onion powder and garlic salt with a fork, making sure there are no lumps; stir in the melted butter.
  4. Whisk the egg mixture in with the almond mixture, a bit at a time until well blended.
  5. Spay a 6 well mini cake pan (4” diameter hole pan) with non-stick spray and pour the batter evenly into the 6 wells.
  6. Sprinkle the poppy seeds and sesame seeds over top of batter.
  7. Place in oven and cook for 10 minutes or until top springs back when pressed lightly with finger.
  8. Remove from oven and allow to cool completely.
  9. Enjoy! 




*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Brined Chicken Legs

The skin on this cooked chicken is so crispy and tasty you will want to devour it, and the meat turns out juicy and delicious.

Serves 2 big eaters or 4 not so big eaters…



INGREDIENTS
1 1/2 pound chicken legs, thighs attached, skin on
1 cup cold water
2 tablespoons apple cider vinegar
2 tablespoons pickling spice
1 tablespoon ground mustard powder
2 teaspoons Himalayan salt
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder


DIRECTIONS
  1. Place all the ingredients in a large re-sealable plastic bag and swish until everything is well mixed.
  2. Seal the bag taking out as much of the air as you can and refrigerate for 16 to 24 hours.
  3. Remove the chicken from the brine and discard brine.
  4. Line a rimmed baking sheet with parchment paper and add the chicken pieces; roast in a preheated 350 degree oven until cooked through and there is no pink in the center. This will vary from one oven to another and depending on the thickness of the chicken pieces. I cooked mine for 1 hour.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Saturday, 21 March 2020

Oven Baked BBQ Ribs

This simple rib recipe turns out fantastic. The meat is fall off the bone and the sauce is perfectly “stuck” to the meat, and all with items you probably have in your pantry. Enjoy!



INGREDIENTS
4 pounds pork baby back ribs
1 envelope GF taco seasoning (24 grams)
1 tablespoon brown sugar
Dash garlic powder
Dash dried thyme
Dash dried oregano
1/2 cup your favorite GF BBQ sauce (I use the Kraft brand)

DIRECTIONS
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Remove and discard the membrane from the underside of the ribs.
  3. Mix together the remaining ingredients (except for the BBQ sauce) and rub all over the ribs.
  4. Wrap the rubbed rib racks in a double layer of foil and place on a rimmed baking sheet.
  5. Place in the oven and cook for a couple of hours.
  6. Remove the ribs from oven and turn the oven on broil.
  7. Line a clean rimmed baking sheet with foil.
  8. Take the ribs out of the foil and place them on the foil lined baking sheet.
  9. Brush the ribs all over with BBQ sauce and return to oven once broiler is ready (If you have an electric stove, the broiler is ready when the top element in bright red. If you have a gas oven, the broiler is ready when the flame is coming through the top burner).
  10. Broil for about 5 minutes or until sauce is bubbling and starts to brown.
  11. Remove from oven, allow to cool for a few minutes.
  12. Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Thursday, 19 March 2020

Super Simple Chicken Salad

This is a very basic chicken salad I make often. This recipe is very versatile, I sometimes add a bit of shredded cheddar cheese or finely chopped dill pickles. Add anything you want to this really, but keep in mind the more items you add the more mayonnaise you will need.(Serves 4)



INGREDIENTS
2 cups chopped cooked chicken (I like to use the breast meat)
1/4 cup mayonnaise
2 tablespoons real bacon bits
1 teaspoon old fashioned grainy mustard
Salt to taste
Pepper to taste

DIRECTIONS
Mix all the ingredients together and refrigerate for a couple of hours to allow the flavors to meld.


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Low Carb Cauliflower and Broccoli Salad

This is a regular side salad here. It is quick and easy to put together, we love the sweet and saltiness this salad has to offer.
This is a 4 serving recipe as a side or 2 servings as a meal.



INGREDIENTS
3 tablespoons Hellman’s mayonnaise
2 teaspoons apple cider vinegar
1/4 teaspoon stevia sweetener
80 grams broccoli
80 grams cauliflower
1 ounce cheddar cheese, shredded
2 slices bacon

DIRECTIONS
  1. Whisk together the mayonnaise, vinegar and stevia in a medium bowl; set aside.
  2. Break the cauliflower and broccoli up into small florets and toss in the bowl.
  3. Slice the bacon up into small bits and toss in the bowl along with the shredded cheese.
  4. Mix together until all ingredients all well coated.
  5. Refrigerate for an hour to allow the flavors to meld.
  6. Enjoy!


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Asian Chicken and Vegetable Soup

This tasty, low-carb, belly warming soup is sure to please. It is nice and hearty!!
For those on a keto diet, you will notice that step 2 includes a whole onion that I have not included in the ingredients. This is because it is removed from the soup, so if the onion was in the ingredients list, the carbs and macros count would not be accurate when entered into any macro counter. (This serves 6)



INGREDIENTS
1 1/2 pound chicken leg and thighs with skin on
8 cups cold water
1 carrot, diced
1 celery stalk, diced
3 ounces chopped broccoli
4 green onions, white and green parts, chopped
1/2 tablespoon garlic chili sauce or more to taste
1 1/2 teaspoon ginger paste
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon sesame oil

DIRECTIONS

  1. Place the chicken pieces in a large pot and cover with water.
  2. Take a whole onion (*not included in ingredients list) and cut an X in it to about 1/2 inch from the bottom. (This is so you can remove it whole later on.)
  3. Add the carrot, celery, broccoli, green onions, chili sauce, ginger paste, salt and ground pepper and bring to a boil; reduce heat to medium-low and simmer for 2 to 3 hours.
  4. Remove the chicken pieces with pair of tongs and place on a plate, set aside and allow to cool enough so you can handle it.
  5. Continue to simmer for another half hour while the chicken cools. Once the chicken has cooled, remove and discard the skin, then remove the meat from the bones making sure no bones are left on the meat; return the meat to the pot and discard the bones.
  6. Remove and discard the whole onion.
  7. Stir in the sesame oil and ladle the soup into bowls.



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Wednesday, 18 March 2020

Pulled "Porketta" Sandwiches

This is a great pulled pork recipe we really enjoy. Using a porketta seasoned roast instead of the traditional “dry rub” changes this up a bit. Make sure you use a good quality bone broth or a low-sodium broth; since the porketta seasoning has a lot of salt you don’t want to add any more to this.



INGREDIENTS
2 1/2 pounds porketta roast
1 onion, chopped
3 tablespoons avocado oil
1 cup bone broth
1 tablespoon apple cider vinegar
1/2 cup BBQ sauce (or more)
1/2 teaspoon liquid smoke
4 to 6 GF hamburger buns

DIRECTIONS
  1. Cut the porketta roast into 6 or 8 pieces.
  2. Drizzle 2 tablespoons of the oil in a Dutch Oven or heavy bottom pot and bring to medium-high heat.
  3. Add the porketta pieces to the pot and brown on all sides, adding a bit of oil if needed.
  4. Move the browned porketta pieces to a plate; set aside.
  5. Add 1 tablespoon oil to the pot and cook the onion until translucent.
  6. Pour in 1/2 cup bone broth and apple cider vinegar and bring to a boil; cook for a couple of minutes and add the rest of the broth to pot.
  7. Stir in the BBQ sauce and liquid smoke and add the browned porketta pieces.
  8. Cover pot and cook in a 250 degree Fahrenheit oven for 2 hours; remove cover and cook for another 2 hours
  9. Remove the porketta pieces with a slotted spoon and place in a large bowl; mix in the remaining BBQ sauce. You can add more sauce if you like.
  10. Serve on fresh buns. (I like to add coleslaw to my sandwich).
  11. Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Tuesday, 17 March 2020

Banana Maple Walnut Overnight Quinoa

This tasty quinoa recipe is a great on the go breakfast item. It also makes for a fantastic pre-workout snack with a perfect balance of carbs, protein and fat. (4 servings)



INGREDIENTS 
1 large ripe banana
2 cups cooked quinoa
3/4 cup milk
1/2 cup plain Greek yogurt
3 tablespoons maple syrup
2 tablespoons chia seeds
1 teaspoon pure vanilla extract
1/3 cup chopped walnuts

DIRECTIONS 
  1. Mash the banana and mix well with the cooked quinoa, milk, yogurt, maple syrup, chia seeds and vanilla.
  2. Divide into four 1 cup containers. (I use canning jars)
  3. Top with chopped walnuts, cover containers and refrigerate for at least 8 hours.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Thursday, 12 March 2020

Buffalo Cream Cheese Chicken

Are you looking for a quick tasty main dish, look no further....This chicken comes out so juicy and tender and all under 30 minutes. The trick is to keep a close eye on it, you don’t want to overcook it.



INGREDIENTS

24 ounces boneless, skinless chicken breast (4 breasts)
1 tablespoon Hellman’s mayonnaise
1 tablespoon Philadelphia herb and garlic cream cheese
1 tablespoon Frank’s RedHot sauce
Salt to taste
Pepper to taste
2 tablespoons olive oil (more or less)

DIRECTIONS
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place a piece of parchment paper on a rimmed baking sheet and drizzle with olive oil.
  3. With a sharp knife, butterfly the chicken breast; place the chicken breasts on the oiled parchment paper and season with salt and pepper to taste. (I like a heavy sprinkle of pepper because I like heat)
  4. Melt the cream cheese in a small bowl for 10 to 15 seconds or until softened in a microwave and mix with the mayonnaise and hot sauce.
  5. Rub the mayonnaise mixture all over the chicken breast with the back of a spoon and place in the preheated oven; cook for 20 minutes or until no longer pink in the middle. (This will vary depending on how thick the breasts are)
  6. Enjoy!



 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Sunday, 8 March 2020

Creamy Dreamy Mushrooms

These are quick and easy to put together and oh so deelsih!! This serves 2 people.



INGREDIENTS
2 Tablespoons butter
120 grams sliced mushrooms
Dash dried oregano
1/2 tablespoon GF Worcestershire sauce
1 tablespoon pizza sauce

DIRECTIONS
  1. Melt the butter in a medium sized skillet then add the mushrooms and oregano.
  2. Cook for a few minutes, until the mushrooms just start to get darker and moist.
  3. Add the Worcestershire sauce and cook for about half a minute, until sauce thickens.
  4. Stir in the pizza sauce, cook for a few seconds to warm up the pizza sauce and then serve.


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Gerry's Chicken Soup Country Style

The original poster of this recipe is Gerry at Recipezazz.com. It is a lovely belly warming, hearty soup we really enjoy. Hubby enjoyed it so much he asked for it to be added to our regular monthly rotation. The recipe called for barley but I use jasmine rice instead to make it gluten free. Another change I made was to use zucchini instead of the celery the original recipe called for.



INGREDIENTS
2 tablespoons avocado oil
4 chicken drumsticks
1 small onion, diced
1 medium carrot, sliced
3/4 cup celery chopped (I use zucchini)
2 cloves garlic minced
8 cups chicken broth
1 teaspoon dry ginger powder (I use 1 teaspoon fresh grated ginger)
1 teaspoon ground turmeric
1/2 teaspoon ground dried rosemary
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup jasmine rice

DIRECTIONS
1. In a large soup pot add oil, bring to medium-high heat and saute onion, carrots and garlic, until onions have softened.
2. Add in the spices saute half a minute, add the remaining ingredients and bring to a boil over medium high heat. Cook until chicken is cooked through.
3. Remove chicken with tongs and place on a plate, allow to cool enough so you can handle. Remove and discard the skin; then remove all the meat from the bones. Add the meat in the soup and discard the bones.
4. Ladle into bowls and enjoy.



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.