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

Gluten-free Flour Mix

Ingredients

• 2 cups rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 1 teaspoon xanthan gum

Makes 3 cups

 

Directions

• Combine all ingredients in large bowl and stir.
• Use mixture in baking recipes.
• Store mixture in container with tight-fitting lid
• Stir before using

15 Bean Soup with Chicken

Ingredients

Serves 6

• 1 20oz package of any dry 15 bean soup mix
• 2 lbs cubed chicken
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tbs chopped garlic
• 1 tsp ground pepper
• 1 tsp salt
• 6 cups water

Directions

• The night before soak beans in large bowl and fill with 8 cups of water
• Soak overnight
• After soaking drain water, add beans, water and meat to large pot
• Bring beans to boil
• Reduce heat and simmer for 2 1/2 hours
• After simmering add celery, onion, garlic, salt and pepper
• Simmer for another 30 minutes
• Serve and enjoy

Fajita Salad with a Tequila Lime Dressing

Dressing

• 1/2 cup mayonnaise
• 2 tablespoons tequila
• 2 tablespoons fresh lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup diced green onions
• 1 Jalapeno, finely chopped, seeds removed
• 3 tablespoons chopped fresh cilantro leaves
• 1 avocado, cubed

Salad

• 2 lbs grilled chicken or beef
• 2 heads of romaine lettuce, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper. finely chopped
• 1 yellow onion, finely chopped
• 1 tsp salt
• 1tsp pepper

Directions

• Season chicken or beef with salt and pepper, cook thoroughly.
• Toss lettuce with bell peppers, onions and grilled meat.
• In a small bowl, whisk together the mayonnaise, tequila, lime juice, garlic, salt, and pepper. Stir in the avocado,  green onions, diced jalapeno pepper, and cilantro.
• Cover and chill for 1 hour
• Once dressing is chilled top salad and enjoy.

Some Favorful Marinades

Balsamic and Garlic

• 1/2 cup balsamic vinegar
• 2/3 cup olive oil
• 4 garlic cloves, Minced
• 2 sprigs fresh rosemary
• 1 tbs fresh thyme
• 1 tbs salt
• 1 tbs cracked black pepper

Toasted Sesame

1/4 cup olive oil

2 tbs rice vinegar 

1 tbs gluten-free soy sauce 

2 tsp sugar 

1/2 tsp sesame oil 

1/4 tsp ground ginger 

1/2 tsp fresh garlic

Smoky and Sweet

• 1/2 tbs sugar
• 1 tbs salt
• 2 tbs chipotle powder
• 1 tbs cinnamon
• 1 tbs garlic powder
• 1 tbs chopped onion
• 1 tsp chili powder
• 1/4 cup water
• 1/4 olive oil

For all marinades

• Mix marinade in a mixing bowl. 
• Place meat or seafood in large resealable plastic bag or glass dish.
• Add remaining marinade; turn to coat well.
• Reserve 2 tbs marinade for basting.
• Refrigerate 15 minutes or longer for extra flavor. (Marinate seafood no longer than 30 minutes.) Remove from marinade.
• Discard any remaining marinade.
• GRILL, broil or bake until desired doneness, basting with reserved marinade halfway through cooking.

Potato Crisp Cod with a Mango Salsa

Serves 4

Ingredients

For the Salsa:

• 1 ripe mango, diced
• 1 jalapeno pepper finley diced
• 1 small yellow onion, chopped
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• 1/2 tsp Salt
• 2 tablespoons olive oil

For the Fish:

• 1 cup instant mashed potatoes
• Finely grated zest of 1 lemon
• 1 teaspoon chipotle powder
• 2 tsp Salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup gluten-free flour
• 4 Cod fillets
• Vegetable oil, for frying

Directions

• Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and salt in a bowl
• Drizzle in the olive oil.

Prepare the fish:

• Mix the flour, lemon zest, chipolte powder, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish.
• Beat the eggs in another dish.
• Dredge each fish fillet in flour mix, dip in the eggs, then coat completely with the potato mixture.
• Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil.
• When the oil is hot, place the fish in the pan; cook until golden brown and crisp, 3 to 4 minutes.
• Turn and cook until golden on the other side, about 3 more minutes.
• Top with the salsa 

Toasted Sesame Chicken Salad

I love this salad dressing. It's my favorite flavor and low in calories too. This is good for a light dinner or an easy lunch.

Dressing

• 1/4 cup olive oil
• 2 tbs rice vinegar
• 1 tbs gluten-free soy sauce
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• 1/2 tsp fresh garlic

Whisk all ingredients together and toss with chicken

Chicken

• 2 large breasts
• 1/2 tbs pepper
• 1 tbs olive oil

• Cube or slice chicken and toss with olive oil and pepper. In a medium saute pan cook chicken until slightly brown.
• Once chicken is cooked add the salad to dressing and plate on top of a bed of lettuce.
• Enjoy

Chocolate Chip Cookies

I love chocolate chip cookies and I make the the best I've ever tasted, with the exception of Mrs. Fields cookies but they aren't gluten-free.

Ingredients

2 1/4 cups gluten-free flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3/4 cup butter, softened

1 1/4 cups packed brown sugar

1/4 cup white sugar

1 1/2  teaspoon gluten-free vanilla extract

2 eggs

2 cups chocolate chips

Directions

• Preheat oven to 375 degrees F.
• In a medium bowl, cream butter, vanilla and sugars.
•  Add eggs and continue mixing.
• In a seperate bowl mix together gluten- free flour, baking soda, baking powder, and salt.
• Stir Flour mixture in until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on greased baking sheet.
• Bake in preheated oven for 6 to 8 minutes or until light brown.
•  Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Chicken Skewers with Rice and Green Beans

Serves 4

Ingredients

2 lbs chicken tenders
juice of 2 limes
1/2 tbs powdered garlic.
1 tbs fresh garlic
1/2 tbs onion powder
1/2 tbs chipotle powder
1/4 cup olive oil
3 tbs apple cider vinegar. ( white vinegar is just fine too)
1 cup white rice
2 1/4 cup low sodium chicken stock.
1/2 lb green beans
1 tbs olive oil

Special tools needed: Bamboo Skewers.

Directions

• Mix  lime juice, powdered garlic, onion powder, chipotle powder, 1/4 cup olive oil and vinegar in a bowl or plastic bag and marinate the chicken in the mix for at least 20 mins 
• Remove chicken from bag/bowl and place on skewers. Cook in skillet on a medium heat until brown flipping after 4 minutes on each side. Chicken can even be cooked on a barbecue too.
• Combine rice and chicken stock in a sauce pan and bring to a boil. Once the rice begins to boil reduce the heat to low and cook until all water is gone and rice is tender.
• Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
• In a large skillet combine the 1 tbs olive oil and fresh garlic. Saute garlic for 1 minute or until it turns a light brown then add green beans. The beans can be cooked to preference. The perfect green bean is still a little crunchy. Over cooked beans will be mushy. Cook for 10 minutes stirring occasionally. 
• Put everything on a plate or in a bowl and it's time to eat. I hope you enjoy your meal.

Being diagnosed with a Wheat Allergy or Coeliac Disease.

A little while ago my sister and I were diagnosed with a gluten intolerance. Hers is more severe than mine. I am 27 and my sister is 24, just until this year we haven't had any real symptoms. My sister was rushed to the hospital after drinking a specialty wheat beer. She felt horrible, first with a stomach ache and then progressed to violent vommiting. After this episode she went to the doctor and she was told that she had a gluten intolerance. I do not have symptoms nearly as severe as she does. I only get the stomach ache and bloating.

There are 15% of people that suffer from wheat allergies and 10% of people suffer from Coeliac Disease.  Living a gluten-free lifestyle is the only way to go. This does not mean that you have to give up everything that you live to eat. There are plenty of gluten-free breads, pastas and many other foods.

When shopping I always check the labels to see what is in my food.  Foods to avoid: anything that contains cracker meal, high-gluten flour, cereal extract, maltodextrin, bran, couscous, enriched flour, bread crumbs, high-protein flour, semolina wheat, vital gluten, wheat bran, wheat germ, wheat gluten, wheat malt, wheat starch or whole wheat flour. Less obvious sources of wheat could be gelatinized starch,natural flavoring, hydrolyzed vegetable protein, modified food starch, modified starch, soy sauce, soy bean paste, hoisin sauce, vegetable gum, vegetable starch. People with wheat allergies who are gluten sensitive may also should avoid related rye, cereals, and barley, which are similar.

All of the posts to come will be gluten-free recipies and foods I love to cook.