Recipe of the Week:       Gluten Free Enchiladas

Ingredients:

1 lb Chicken

Salt and pepper (or other preferred seasoning)

Corn Tortillas (10)(Calidad is GF)

3 Tablespoons of butter (Cabot is GF)

3 Tablespoons of Cornstarch(Argo is GF)

2 Cups of Chicken Broth (Rachel Rae is GF)

1 Can of Green Chiles

1 cup Sour Cream (Cabot is GF) OR Plain Greek Yogurt (Chobani is GF)

1 bag of Mexican cheese (Cabot is GF).

Instructions:
Enchiladas
1. Cut chicken into 1 inch by 1 inch pieces (1/4 inch thick)
2. Season and pan sear chicken until browned on both sides.
3. Heat a tortilla in the microwave for 10 seconds.
4. Quickly fill the tortilla with chicken and cheese and roll it like a burrito. (if you don't microwave tortillas they will fall apart)
5. Line filled tortillas in a glass baking pan side by side (you can put two or three on the bottom to fill the entire pan with enchiladas). Pre-heat oven to 350 degrees and set aside.
Sauce
5. In a pot melt butter.
6. Add cornstarch and immediately start whisking.
7. With heat on medium whisk cornstarch and butter together until fully mixed.
8. Add broth and continue to mix ingredients together until thickening occurs.
9.  Once thickening occurs add chiles and mix them in.
10. Add sour cream, turn off heat immediately, and mix in fully.
11. Pour the mixture over the rolled enchiladas in the pan.
12. Sprinkle the rest of the Mexican cheese over the enchiladas.
13.  Bake on 350 degrees for 20 minutes.
14. To brown the cheese turn the heat up to a broil and leave enchiladas in the oven for 3-5 minutes.
15. Enjoy!

Recipe of the Week:

Pumpkin Pie For Breakfast!

Ingredients:

6 oz of Greek Plain Yogurt (Chobani is GF)

1/2 cup Pumpkin Puree (Libby's is GF)

1 Tablespoon of Honey (Local honey is the best)

A teeny tiny dash of ground cloves (McCormick is GF)

A teeny tiny dash of ground nutmeg (McCormick is GF)

A Dash of Cinnamon (McCormick is GF)

1/8 a cup of Gluten free granola (I make mine with Trader Joe's GF Oats)

Instructions:
1. Put all ingredients in a bowl (except for granola) and stir together! NOTE: I put a tiny amount of cloves/ nutmeg on my hand, brush some off and sprinkle a TINY amount in. 
2. Sprinkle granola on top.
3. Enjoy! 


Here are some Gluten-Free, Celiac Safe ingredients for this recipe: 

Honey from the farm, Libby's Pumpkin Puree, Chobani Yogurt, Home-made Granola from Trader Joe's Rolled GF Oats, McCormick: Nutmeg, cloves and cinnamon. 

 

Recipe of the week:

Gluten Free Eggplant Parmesan

***For best results make this 2 days before serving***

 

Ingredients:

One large Eggplant

Corn Starch

6-10 eggs

Salt/ Pepper

Canola/ olive oil (for frying)

Your favorite sauce (Hunts canned is GF/ Classico has many that are GF)

Mozzarella Cheese (Sargento is GF)

Parmesan Cheese (Bel Gioiso is GF)

A glass pan (pie pan for smaller serving/ baking pan for larger)

A plate 

A roll of paper towels

Directions

1. Thinly slice (1-2 cm) eggplant.

2. In frying pan heat oil (whatever kind you choose) on medium heat (about 3/4 inch full. 

3. Mix 6-8 eggs in a large enough bowl to dip eggplant in.

4. Fill another bowl with corn starch (add salt/ pepper to corn starch and mix in).

5. When oil is ready thinly coat each piece of eggplant in corn starch.

6. Dip coated eggplant in egg and fry 3-4 minutes on each side until golden brown. 

7. Lay eggplant on a paper towel on the plate.  Continue making layers as you go.

8. Once all eggplant is fried put a thin layer of sauce (gravy) on the bottom of the glass pan.

9. Make a thin layer of eggplant on top of it (it's ok if there are spots where they don't touch). 

10. Put a layer of sauce and both cheeses on top. (Mozzarella can be thinly sliced if it comes in a block or you can buy pre-shredded).

11. Continue steps 8-9 until the pan is full.

12. For the top layer I usually put sauce then a A LOT of cheese :)

13. Cover with tin foil. 

14. For best results refrigerate this for 2 days.

15.  Bake at 350 degrees for about 45 minutes covered with tin foil.

16. Take off tin foil and bake for another 15-20 minutes until lightly brown on top.

17. Enjoy!!

This meal can be safely enjoyed with Trader Joe's Gluten Free Pasta, Classico Tomato and Basil sauce, and a delicious "Better Bread Company" Dinner roll!

Recipe of the week:       Delicious and Easy 
         Home- Made French Fries!

 

Ingredients 

Bag of Russet Potatoes

Olive Oil

Sea Salt

Pepper 

Directions

Fill a large mixing bowl with cool water.

Slice potatoes to the fry size you prefer (the thinner the            crunchier/ thicker the softer).

Place potatoes in mixing bowl and let them soak for 30 minutes.

Pre-heat the oven to 400 degrees.

Dry off the potatoes, empty and dry the mixing bowl.

Place dry potatoes in dry mixing bowl.

Coat them in olive oil by tossing them and pouring as much as         needed.

Sprinkle sea salt and pepper over them.

Bake in the oven on a cookie sheet for 10-15 minutes on each side     (depending on "chrispiness" preference).

Enjoy!

**Borrowed from Pinterest-- I tried them and they're great!**

Recipe of the week: 

  Gluten Free Chicken Nuggets!

Ingredients:

1 lb Chicken Breast (strips or whole breasts are fine)

1 cup Corn Starch

1/2 cup Gluten Free Rice Crispy Cereal

Vegetable Oil (for frying)

Salt and pepper

1 egg (lightly beaten)

Large frying pan (12 inch diameter)

Small bowl (for egg)

Large (gallon size) Plastic bag

Plate with a paper towel on it (to absorb excess oil from nuggets)

Directions:

• Fill frying pan with vegetable oil until it is about 1/2-3/4 inch full.
• Put rice crispys into the plastic bag and crush them until they are the same size as bread crumbs.
• Put corn starch into the plastic bag, close, and shake to mix evenly with cereal.
• Turn heat on to med/ high (depending on the stove- mine is very old!).
• While oil heats chop chicken breast into 2 inch by 2 inch cubes.
• Sprinkle cubed chicken with salt and pepper on both sides.
• Place chicken in bowel filled with egg.
• Place chicken in bag with corn starch and cereal, close bag, shake until evenly covered.
• Submerge the chicken nuggets into the oil. 
• Heat for 4 minutes (should be light golden brown).
• Flip chicken, heat for 4 minutes.
• Flip chicken, heat for 2 additional minutes.  
• Place chicken nuggets on the plate with paper towel on it to absorb excess oil.

You can safely enjoy this meal with the following GF additions:

 

Heinz Tomato Ketchup

Stubb's Barbeque Sauce

French's Honey Mustartd

Michelob Ultra Light Cider

Cape Cod Chips

ENJOY!

Recipe of the week (part 2!)                                                                                                   

Eggplant Pizzas!

                

Ingredients

One large eggplant

Pizza sauce (Prego is GF)

Mozzarella Cheese (Cabot shredded is GF)

Olive Oil

Garlic Powder (McCormick is GF)

Instructions:

• Preheat the oven to 350 degrees.
• Slice eggplant into 1 inch slices (the long way)
• Cover slices in olive oil
• Sprinkle garlic powder, salt, whatever seasonings you like on both sides.
• Bake the egg plant on a baking sheet for 10 minutes on each side.
• Take the pan out of the oven, put sauce, cheese, and whatever other toppings you would like on top.
• Put the pan back in the oven and back for 5 more minutes (until cheese melts).
• (You can also fry them (like I did in this photo) but I prefer baked personally).
• Enjoy!

Recipe of the week:

Easy Home-Made Sushi!

Ingredients:

 

Seaweed paper (3-4 pages)

 

Sticky Asian Rice

 

Shashimi (When you call a Japanese restaurant this means just fish-- I usually order Tuna Shashimi to put in my sushi.

 

You can add: avocado, cucumber, anything you'd like!

 

Paper towels

 

Small bowl full of water

 

Scissors

Directions:

• Cook rice as directed on package, place it in a covered bowl in the fridge until cooled.
• Trim the sheets of seaweed so that one side is about 1 1/2 inches longer than the other.
• Dampen one side of each piece of seaweed paper and place it on a paper towel.
• Completely soak a paper towel in water then squeeze out the excess water.
• Lay the towel flat on the counter.
• Place rice on top of the wet paper towel patting it down with your hands into the same shape as the seaweed paper. (dip your hands in the water bowl as needed to avoid having sticky fingers!)
• Once the rice is flattened and sticking together place a sheet of seaweed paper over the rice.
• Place all filling ingredients along the LONG side of the seaweed (about 1 inch in from the edge).
• Put your hands UNDER the paper towel and use it to roll the rice and seaweed over the layer of fillings. 
• Once it is over the fillings pat down the rice (into a cylinder shape around them) until firm, then move towel back and continue rolling and firming the rice as you go (continue using the wet paper towel for support.
• Once the roll is complete use the wet paper towel to firm the cylinder shape around it, place it on a plate and serve. (Dip the knife you use in water before each slice this helps get a smoother slice each time!)
• ENJOY!