Gluten Free French Toast!

Ingredients:

6 Slices of GF bread (I used Rudi's)

3 Eggs

2 tsp Cinnamon (McCormick is GF)

1 tsp Sugar or honey

3/4 cup Milk (Lactaid milk)

1 tsp Vanilla extract (McCormick is GF)

Butter (for frying)

Directions

1. Toast slices of bread until golden brown.

2. You can slice the toast into strips or leave as whole pieces.

3. Whisk together the egg, cinnamon, sugar, milk, and vanilla extract. 

4. Heat up your frying pan on medium heat.

5. Butter the pan.

6. Once the pan is hot and buttered, dip the toasted bread into the liquid for about 2-3 seconds then fry on the pan about 2 minutes each side (until browned on both sides)

7.  Enjoy!

GF French Toast can be safely enjoyed with Vermont Maid GF Syrup!

Hush Puppies!

Ingredients

1 cup of grits (Polenta)

1/2 cup gluten free all purpose flour (I used Jule's)

1 1/2 tsp salt

1/2 tsp baking soda

2 eggs

2 chopped green onions (green part only)

1 cup buttermilk (Or whole lactaid milk)

1/4 cup honey

Add chopped jalapeno if you like them!

Oil for frying

Directions

1. Fill a frying pan about 1 inch high with oil.  Heat on medium.

2. Mix together all ingredients (except oil). 

3. If the texture is not thick enough to make a small ball, add more grits/ or/ flour until it is thick enough.

4.  Once the batter is thick enough and oil is hot, make 1 to 2 inch round ball with the batter and immediately put them into the heated oil.

5. Flip them every minute or so until all sides are brown and crispy. 

6. Place cooked hush puppies on a plate with a paper towel to absorb excess oil. 

ENJOY!

Easy and Delicious Crock-Pot

Pulled Pork!

Start this process the night before!

Ingredients

About 3 lbs of Pork Butt (Hormel is GF)

"The Rub Sauce"
1/2 cup mustard
3 tbsp honey
1/2 cup brown sugar
3 cloves minced garlic
1 1/2 tsp garlic salt (McCormick)

"The Sauce"
2 cups of hard apple cider (Woodchuck)
1/2 cup apple sauce
1 cup apple cider vinegar
1 1/2 tsp garlic salt (McCormick)
2 tbsp Worcestershire sauce (Lee and Perrins is GF)
1 cup water
2 tbsp brown sugar

and of course..
BBQ Sauce! (Sweet Baby Ray's)

Directions

1. The night before cooking, mix together the mustard, honey, brown sugar, garlic and garlic salt ("The Rub Sauce").

2. Rub the entire mixture all over the pork butt, cover, and let it sit int he fridge over night.

3.  The cooking process takes about 4 1/2 hours, so plan accordingly.

4. Place the marinated pork and all of the "rub sauce" in the crock pot.

5. Pour in the hard apple cider, apple sauce, apple cider vinegar, garlic salt, Worcestershire sauce, brown sugar, and just enough water to ensure that it is mostly submerged in the liquid. (see picture below).

6.  Cook on low for about 4 1/2 hours.

7. Check to make sure that the pork is cooked all the way through before taking off the netting.

8. Once cooked all the way through, use two forks to tear the meat apart.

9. Pour as much BBQ sauce as you like and mix it in.  

ENJOY!

Fall-off-the-bone 

Baked-in-the-oven RIBS!

Give yourself about 4 hours. 

I list ingredients that I checked and were safe- but as always check everything before you use it!

Ingredients:

"The Meat"

A rack of ribs(Hormel)

"The Rub"

1 tbsp Garlic powder (McCormick)

1 tbsp Onion Powder (McCormick)

1 tbsp Salt

1/2 tbsp Pepper

1/2 cup Brown Sugar

"The Sauce"

1 cup GF Soy Sauce (I use Tamari GF)

3 tbsp Honey

Also...

1 to 2 cups of water

BBQ sauce (Sweet Baby Rays)

Directions

1. Mix the garlic powder, onion powder, salt, pepper, and brown sugar together in a bowl.

2. Rub the mixture all over your ribs (front and back). Do not discard extras.

3. In a separate small bowl, whisk together the honey and soy sauce quickly (you may need to warm up the honey to get it to mix properly).  

4. Using a basting brush, spread the liquid mixture all over the front and back of the ribs. Do not discard any of this mixture when done.

5. Cover in tinfoil and place in the fridge for at least 1 1/2 hours.

6. Pre-heat the oven to 350* degrees. 

7. Mix the leftover dry mix with the leftover wet mix with a whisk.

8. Pour the mixture into the baking sheet with the ribs.

9. Pour water into the baking sheet (you don't want it all the way full but as much as you can without it going over the edges).

10.  Cover it again with the Tinfoil.

11. Bake for 1 1/2 hours covered.  Baste periodically.

12. After 1 1/2 hours, take the tinfoil off, baste with the sauce in the pan, then baste with the BBQ sauce.

13.  Bake again for another 25-30 minutes.

14.  Let cool for about 10 minutes and then cut.

ENJOY!

I'm back!

Hi everyone!  Sorry I wasn't posting for a while.  I am back.  I went through studying for my boards, dislocating my knee cap, having my tonsils removed, etc. etc. the past 6 months.  It has been nutty but I am almost back to normal and up and about cooking again.  

Next up, I am going to post a series of BBQ recipes!   They are the easiest, most delicious that I could come up with.  

Enjoy :)