Loaded Baked Potato Soup

Serves 4

Ingredients

• 4 large russet potatoes, cubed
• 1 yellow onion, chopped
• 4 cups chicken stock
• 1 cup browned bacon
• 1 cup shredded cheddar cheese
• 1/2 cup green onions, chopped
• 1/2 cup sour cream
• 1 tbs granulated garlic
• 1/2 tbs pepper

Directions

• In a large pot combine stock, potatoes, onion, pepper, and granulated garlic
• Bring ingredients to a boil then reduce to simmer until potatoes are soft
• Add sour cream and cheese
• Top with bacon and green onions
• Serve and enjoy

Spicy Steamed Clams with Basil

Serves 4

Ingredients

• 1 tbs vegetable oil
• 4 garlic cloves
• 3 tsp Serrano chile, minced
• 1/4 cup dry white wine
• 2 tsp gluten-free oyster sauce
• 1 tbs gluten-free fish sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 3 lbs steamer clams
• 1 cup fresh basil, chopped

Directions

• Heat oil in a large skillet over medium-high heat
• Add garlic and saute for one minute or until golden brown
• Add chile and saute for 10 seconds
• Stir in wine, oyster sauce, fish sauce and sugar then bring to a boil
• Add clams, cover and cook for 7 minutes or until clams open
• Add basil cover and cook for one more minute
• Discard any unopened shells
• Remove clams from pan
• Serve with sauce
• Enjoy

Filet Mignon with Bourbon-Coffee Sauce

Serves 4

Ingredients

• 1/2 cup water
• 3 tbs bourbon
• 1 1/2 tsp sugar
• 1/2 tsp beef bullion
• 1/2 tsp instant coffee
• 1 tsp pepper
• 1/4 tsp salt
• 4 beef tenderloin steaks (trimmed)
• 2 tbs chopped parsley

Directions

• Combine: water, bourbon, sugar, bullion, and instant coffee
• Season steaks with salt and pepper
• Pre-heat a medium skillet over medium-high heat
• Coat pan with a cooking spray
• Add steaks cook 2 minutes on each side
• Reduce heat to medium and finish cooking for another 2 minutes on each side or until desired doneness
• Remove steaks from pan and plate
• In skillet add bourbon mixture
• Cook over a medium-high heat for 3 minutes or reduced to 1/4 cup
• Pour over steaks and sprinkle with parsley



Kickin' Pineapple Pork Chops

Ingredients

Serves 4

• 4 boneless pork chops
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp chipotle powder
• 1 tbs olive oil
• 1 1/2 cups dry white wine
• 1 large red bell pepper, chopped
• 1 large yellow onion, chopped
• 1 clove of garlic, chopped
• 2 tbs gluten-free soy sauce
• 1 15oz can of pineapple chunks, save liquid
• 2 cups cooked white rice

Directions

• Season chops with salt and cayenne pepper
• In a large sauce pan heat olive oil over medium heat
• Add chops to pan and brown slowly on each side
• Add wine, bell pepper, onion, and garlic then simmer for 20-30 minutes
• Remove chops from pan
• Add soy sauce and pineapple juice then simmer, stirring until thick
• Add remaining pineapple chunks and bring to a boil
• Serve over chops with rice.

Honey Mustard Chicken Breast

Ingredients

Serves 4

• 2 tbs honey
• 1/4 cup Dijon mustard
• 1 tbs fresh rosemary, leaves chopped
• 1 tbs fresh thyme, leaves chopped
• 1 tsp salt
• 1tsp pepper
• 2 lbs chicken breast

Directions

• Pre-heat oven to 350 degrees
• In a bowl combine honey, mustard, rosemary, thyme, salt and pepper, then whisk
• Marinate breasts in bowl for 10 minutes
• Cooking time will vary for boneless vs. bone in breasts
• Boneless cooking time: 20-30 minutes depending on size
• Bone-in Cooking time : 35-45 minutes depending on size
• Fully cooked chicken will be 160 degrees in the center
• Remove from oven and let rest for five minutes before serving
• Enjoy

Spinach Pesto and Chicken Pasta

Ingredients

Serves 4

• 2 cups fresh spinach, chopped
• 1/3 cup fresh basil leaves
• 3 tbs dried basil leaves
• 3 tbs lemon juice
• 1/2 cup chopped pine nuts
• 1 tsp salt
• 1/8 tsp white pepper
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/4 cup water

• 2 lbs chicken
• 1 tbs salt
• 1 tbs pepper
• 1 package of your favorite gluten-free pasta
• 1/2 cup chopped sun dried tomatoes (optional but yummy)

Directions

• In a medium sauce pan wilt spinach with 1/4 cup water
• Once wilted combine in blender or food processor with basil, lemon juice, pine nuts, salt, pepper and Parmesan cheese
• Process until finely chopped
• While processor is running slowly add olive oil
• Add water as needed until a smooth thick sauce forms.
• Season chicken with salt and pepper
• Cook thoroughly and slice
• Boil pasta until tender
• Toss all ingredients together
• Enjoy

Gluten-free Bread

• 1 cup warm milk (about 110ºF)
• 1/4 cup sugar
• 2 1/4 teaspoons active dry yeast
• 2 1/2 cups Gluten-Free Flour Blend (see Gluten-free Four Post)
• 1 teaspoon salt
• 1/4 cup butter, melted, cooled
• 2 eggs

Directions

• Combine milk, sugar and yeast in small bowl let rest for 10 minutes
• Combine flour blend and salt in large stand mixer bowl
• Beat on low speed
• Gradually adding yeast mixture until well combined
• Add butter and eggs;
• Beat, scraping bowl occasionally, until well mixed.
• Increase speed to high; beat until batter is very smooth
• Cover, let rise in warm place 1 hour.

• Grease 8x4-inch loaf pan.
• Stir dough; pour into pan, leveling top
• Loosely cover with greased plastic food wrap
• Let rise until just above top edge of pan (20 to 30 minutes)
• Pre-heat oven to 350°F
• Bake for 42 to 50 minutes or until top is golden brown
• Remove bread from pan
• Cool completely on wire rack
• Slice and enjoy