SO it’s football season as I am writing this post and wanted to share this awesome recipe from Alex Thomopoulos (a stand-up comic turned chef and passionate food enthusiast) for gluten free enchiladas. You can see her video HERE. Check out her blog for other fabulous recipes and BE SURE to watch the videos, she is quite entertaining!
I think that this is a great recipe to make a double or triple batch and freeze………..IF there are any left! 😉
2 poblano peppers
2 tablespoons extra virgin olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1 tablespoon dry Mexican oregano
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons sea salt
1 cup dry white wine
32 ounce can crushed tomatoes
3 cups chicken stock
2 tablespoons sriracha
1 store bought rotisserie chicken, shredded (or make your own)
1 log (16 ounce) goat cheese (or substitute your fav cheese)
3 tablespoons chopped cilantro
4 scallion, thinly sliced
18 (6 inch) corn tortillas, warmed in oven or microwave.
(1) 15×10 or (2) 9×13 inch baking dishes
2 jalapenos, thinly sliced
- Pre-heat oven to 375F.
- Char poblano peppers over an open flame. Place peppers in a bowl and cover with plastic wrap. Set aside for 8-10 minutes until skins softened and are easy to remove. Seed and stem poblano peppers. Chop finely.
- Heat olive oil in a sauté pan over medium-high heat. Add the onion, garlic and sauté until onions become soft and translucent, about 6-7 minutes. Sprinkle in the oregano, cumin, paprika, chopped poblano, and salt. Continue to cook another 3-4 minutes until vegetables begin to caramelize slightly. Deglaze pan with the wine and scrape any brown bits from the bottom of the pan. Let wine reduce to almost nothing before adding in the tomatoes, chicken stock, and sriracha. Simmer uncovered for 30 minutes.
- Allow sauce to cool. Transfer to blender or food processor and puree until smooth. Adjust salt to taste.
- For the Filling: in a bowl combine shredded chicken, goat cheese, cilantro, and half of the scallions. Set aside.
- To assemble enchiladas: ladle enough sauce to just coat the bottom of the baking dish. Dip each tortilla in remaining sauce to coat and fill each one with about 2 tablespoons of the chicken mixture. Roll tortillas into 1 1/2 inch enchiladas. Place enchiladas seam side down in the baking dish. Set aside 1/2 cup of sauce and pour remaining sauce over top. Bake enchiladas in pre-heated oven on middle rack for 20-25 minutes or until enchiladas are crispy and brown around the edges.
- Top with reserved sauce, sliced scallions, and jalapenos. Serve.
Live and LOVE gluten free!
Today I found a great recipe on the Ditch the Wheat website that I want to share with you. She calls them Low Carb Doritos. When you get a chance, check out Carol’s site, she has lots of great info and recipes!!
¾ cup almond meal
¼ cup of flax seed
¼ cup of coconut flour
¼ cup of unsalted butter (can use salted but the chip will be more salty)
1 large egg
1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)
1 tsp of onion powder
½ tsp of cumin
½ tsp of paprika
½ tsp of salt
1. Heat oven to 350 degrees.
2. Line a large flat baking sheet with parchment paper.
3. Mix all of the ingredients in a food processor.
4. Divide the dough into 2 balls.
5. Place one ball between two large sheets of parchment paper. On a flat surface use a rolling pin to flatten the dough. Flatten the dough to the thickness of a thin cracker.
6. Lift off the top of the parchment paper.
7. Using a knife or pizza cutter, cut the dough into triangles.
8. Take off any dough leftover from cutting. Place it with the other ball.
9. Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.
10. Gently pull the parchment paper off leaving the dough on the baking sheet.
11. Bake in the oven at 350 degrees for 7 ½-10 minutes. The chips are done when the dough is crispy and light brown.
12. Repeat for the second ball of dough.
Live and LOVE gluten free!
I saw this recipe in my Gluten Freely email this morning and had to share. It looks SO good and I will be trying this soon – but if you are like me, gotta have my comfort foods, mac-and-cheese always being one of them!
“These recipes were created by Silvana Nardone through her partnership with Chex®. To see more of her recipes, visit Silvanas Kitchen.”
Prep Time: 25 Minutes Total Time: 50 Min Makes: 12 Servings
- 1 cup uncooked gluten-free elbow macaroni
- 3 cups Corn Chex® cereal, finely crushed
- 2 1/2 cups shredded Cheddar cheese (10 oz)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon gluten-free flour blend
- 1 cup whole milk, warmed
- 1 egg yolk, slightly beaten
- 1/4 teaspoon salt
- 1 egg white, beaten until stiff but not dry
- Cook and drain macaroni as directed on package.
- Move oven rack to lower third of oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.
- In medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
- In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.
- Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.
Live and LOVE gluten free!
I saw this recipe this morning at Delight Gluten Free while looking for a cool dish to serve this hot weekend. It looks so good and simple I wanted to share with you all. Be sure to check out their website for other great recipes and tips!
SERVES 8-10 PREP 10 Min COOK 5 MIN
This dessert is perfect any time you want that special creamy dessert and don’t want to use your oven. Your friends will ask you to make this over and over!
6 tablespoons butter
½ cup sugar
8 ounces crushed gluten-free graham crackers (I used Kinnikinnick graham cracker crust)
16 ounces cream cheese
2 cups heavy cream
½ cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1 teaspoon cinnamon
4 tablespoons butter
2 apples, peeled and thinly sliced (multipurpose apples—I used Gala)
½ cup sugar
1 tablespoon cinnamon
- To make the crust, melt the butter and in a small mixing bowl, combine butter with the gluten-free graham cracker crumbs.
- Press the mixture into the bottom of a 9” pie dish or a spring form pan.
- To make the filling, in a mixing bowl and using an electric mixer, beat the heavy cream with the sugar to soft peaks. Set aside.
- In a separate bowl, mix softened cream cheese, vanilla, lemon juice, and cinnamon on low speed. Gently fold the whipped cream into this mixture. Pour on top of crust and place into the refrigerator to set.
- Meanwhile, in a pan over medium heat, melt the butter for the topping and add the sugar, cinnamon, and the apples. Cook until the apples are softened; remove from heat and cool.
- Serve the cheesecake with the apple topping.
Live and LOVE Gluten free!
Vinegar has been around for hundreds of years and there are a bazillion uses for it. OK, so I am exaggerating a little, but there sure are a lot of ways to use it. One of the most obvious is cooking! This is good for us since most vinegar is naturally gluten-free except for malt vinegar which is made from barley.
What you may not realize is that white distilled vinegar can be used hundreds of other ways that can be ecologically friendly and economical too! My mom always used it for so many things and I have followed in her footsteps!
- Tenderize meat by using marinades made from vinegar.
- When poaching eggs, a little white distilled vinegar in the water will help the whites stay better formed.
- Freshen wilted vegetables by soaking them in cold water containing a spoonful or two of white distilled vinegar.
- A teaspoon or two of white distilled vinegar when boiling or steaming cauliflower, beets or other vegetables, will help them keep their color, improve their taste, and reduce gassy effects.
- A dash of white distilled vinegar to water as pasta cooks will make it less sticky.
- Make onion odors disappear from your hands by rubbing with white distilled vinegar.
- A spoonful of white distilled vinegar to any chocolate cake (box or homemade) will add moistness and taste.
- A drop of white distilled vinegar added to frosting will keep it white and shiny and keep it from sugaring.
- Add a teaspoon of white distilled vinegar for every 3 to 4 egg whites used in meringue. It will be perfect and fluffy.
- To keep olives or pimentos indefinitely, cover with white distilled vinegar and refrigerate.
- Add a tablespoon or two of white distilled vinegar to water when boiling eggs to keep them from cracking.
- Your windows frosted? Coat them with a solution of 3 parts white distilled vinegar to 1 part water overnight in winter for frost-free windows!
- Full-strength white distilled vinegar on a soft cloth will polish car chrome.
- Want to remove unwanted decals and bumper stickers? Cover them with a cloth soaked in white distilled vinegar and they should peel off in a couple hours. You can also repeatedly spray them with full-strength white distilled vinegar.
- Road grime comes off windshield wipers by wiping them with a white distilled vinegar-soaked cloth.
- A rinse made from 3 parts soft water to one part white distilled vinegar will get rid of hard water stains.
- Spray and wipe inside windows with white distilled vinegar will remove the hazy film that builds up.
- A mixture of half white distilled vinegar and half water will remove dirt and stains from car carpeting.
- Dabbing insect stings and bites with a cotton ball saturated with undiluted white distilled vinegar will stop them from itching.
- Sunburn!! Spray skin with white distilled vinegar (ice-cold will feel even better), repeating as often as you like. This will sooth your sunburn and may prevent blistering and peeling.
- White distilled vinegar is an antiseptic for cuts and scrapes.
- Washing feet well with antiseptic soap daily, then soaking them in undiluted cider vinegar for 10 minutes or so will help to get rid of foot odor. Also – cotton socks aid odor control more effectively than wool ones.
- Equal parts white distilled vinegar and water make a great facial toner.
- Undiluted white distilled vinegar can be used as aftershave.
- Rubbing on full-strength white distilled vinegar will lighten body freckles (not facial freckles).
- Brushing your teeth once or twice a week with white distilled vinegar will help to eliminate bad breath and whiten them too!
- Wipe fingernails with cotton balls dipped in white distilled vinegar before putting on nail polish will help to make nail polish last longer.
- 1/2 cup white distilled vinegar in the wash cycle will prevent lint from clinging to clothes.
- To remove soap residue that makes black clothes look dull use white distilled vinegar in your final rinse.
- Add 1 cup white distilled vinegar to a large pot of water, bring it to a rolling boil and drop in stained white socks and dingy dishcloths. Let soak overnight to get them white and bright again.
- Spray a white distilled vinegar and water solution on food stains like spaghetti, barbecue, mustard or ketchup before washing.
- Spray full-strength white distilled vinegar on underarm and collar areas before tossing them into the washing machine to remove perspiration odor and stains on clothing, as well as those left by deodorants.
- Pour a few cups of white distilled vinegar in the machine with moldy smelly laundry and wash in hot water. Then run a normal cycle with detergent.
- Get rid of mineral deposits in steam vents and spray nozzles on your steam iron by filling the water chamber with a solution of equal parts white distilled vinegar and distilled water. Let it set in an upright position (steaming) for about 5 minutes. After it is cool, rinse the tank with water, refill and shake water through the vents onto an old cloth. Test before using.
- 1/4 cup white distilled vinegar in the last rinse of your laundry will get your laundry cleaner. It will dissolve the alkalies in soaps and detergents removing the residue from your clothes. It also prevents yellowing, acts as a fabric softener and static cling reducer, and attacks mold and mildew.
- Wiping a dogs ears out regularly with a soft cloth dipped in undiluted white distilled vinegar should keep it from scratching them.
- Wiping down the animal with a 50-50 solution of white distilled vinegar and water, followed by a plain-water rinse will help remove skunk odors. If necessary, repeat.
- Cats do not like the smell of vinegar. Spraying white distilled vinegar on a windowsill (or other surface) or even upholstery will discourage a cat from scratching or going there. Be sure to test this on an unnoticeable area first to make sure there won’t be any discoloration. You can also spray areas outside of your home the rinse with hose to deter them from going or marking certain areas. Try placing paper, a cloth, or sponge that has been soaked in white distilled vinegar in your garden!
- Pour ½ inch of white distilled vinegar in an empty litter box and let stand for 20 minutes, swish it around, and then rinse with cold water. This will remove cat litter odor.
- Adding a little white distilled vinegar to your dog or cat’s drinking water to kill fleas.
- Use a paste made of 2 tablespoons salt and 1 teaspoon white distilled vinegar to shine chrome sink fixtures that have a lime buildup.
- Scouring cleanser: 1/4 cup baking soda, 1 tablespoon liquid detergent – add just enough white distilled vinegar to give it a thick but creamy texture.
- To clean and deodorize a drain or garbage disposal: pour 1 cup baking soda, then one cup hot white distilled vinegar down drain or disposal. Let this sit for 5 minutes then run hot water down the drain.
- Place 1/2 cup white distilled vinegar and 1/2 cup water in a microwave-safe bowl in your microwave. Bring mixture to a rolling boil. Wipe clean! Your baked-on food will be loosened, and odors will disappear.
- Clean your refrigerator shelves and walls with a half-and-half solution of water and white distilled vinegar.
- You know that grime you get on the top of the refrigerator? A paper towel or cloth and full-strength white distilled vinegar will clean it off.
- Saturate your grease splattered oven door window with full-strength white distilled vinegar. Keep the door open for 10 to 15 minutes and then wipe down with a sponge.
- Pouring a cup of white distilled vinegar inside the empty machine and running it through a whole cycle will remove soap buildup and odors from the dishwasher.
- White distilled vinegar will remove mineral deposits from coffee makers. Add 1 cup or more of white distilled vinegar to the water reservoir and run it through a whole cycle. Run it a couple times more with plain water to rinse clean. (You should check the owners’ manual first.)
- Narrow-necked glass jars, flower vases, and bottles that have that yucky film can be cleaned by letting undiluted white distilled vinegar sit in them for a few hours. To loosen stubborn stains add a little rice or sand and shake vigorously. If necessary repeat.
- Clean your mini blinds easily by wearing pair of white cotton gloves. Run your fingers across both sides of each blind after having dipped the gloved fingers into a solution of equal parts white vinegar and warm tap water.
- Spraying undiluted white distilled vinegar outside doorways and windowsills, around appliances will discourage ants and pests from coming in.
- Set out a small dish of undiluted white distilled vinegar to get rid of fruit flies.
- Bathroom germs can be killed with a spray of full-strength white distilled vinegar follow up by wiping clean with a damp cloth.
- Grime, mildew, and scum from the tub, tile, shower curtain or door, can be cleaned by wiping with undiluted white distilled vinegar and then rinsing with water.
- Get rid of the hard water deposits on shower doors by spraying them with full-strength white distilled vinegar. The tracks can be cleaned by filling them with white distilled vinegar and letting it sit for a few hours. Pour hot water into them and wash and scrub away the scum with a toothbrush.
- 1/2 cup baking soda, 1 cup white distilled vinegar, and 1 cup ammonia to a gallon of warm water makes an inexpensive tile cleaner.
- A scummy showerhead can be cleaned by pour 1/2 cup baking soda and 1 cup white distilled vinegar into a sandwich bag and tie it around the showerhead. Let it set for an hour after the bubbling has stopped then remove the bag and turn on the water.
- Cleaning your no-wax vinyl or linoleum floor with a solution of one cup white distilled vinegar for every gallon of water will give it a shining finish. For tough stains, apply full strength and let sit for 10-15 minutes before cleaning.
- A great economical and environmentally friendly floor cleaner can be made by mixing a solution of 3 drops dishwashing liquid to 1/3 part white distilled vinegar, 1/3 part alcohol, and 1/3 part water. For fast clean up spray sparingly and mop.
- Add about 1/4 cup white distilled vinegar to reduce soap bubbles in a steam cleaner. To remove detergent residue and make carpets stay fresh longer, use the same amount in the rinse water.
- Window cleaning solution: 1/2 cup non-sudsy ammonia, 1 cup white distilled vinegar, and 2 tablespoons cornstarch in a gallon of water.
- Wiping down walls with undiluted white distilled vinegar on a cloth or a sponge mop will get rid of mildew, dust, and stale odors.
- To remove wallpaper: Use a paint roller to wet the surface very thoroughly with a solution of equal parts white distilled vinegar and hot water.
- Dead mouse or other rodent smells (after removing all animal remnants) can be removed by wiping down the area with either white distilled vinegar and then placing a fabric softener sheet in the area to remove any lingering odors.
So there you have it. OH and one other thing, if you are worried about that smell…….relax! Once dried, it has no smell!
There are a ton more way you can use vinegar but hopefully this will be enough to get you started!
3/4 cup instant minced onion
1/3 cup Herb-Ox beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
Combine all ingredients well and store in an airtight container.
Approximately 5 tablespoons of mix are equal to 1 1¼-ounce package of onion soup mix.
To make onion dip: Mix 5 tablespoons with one pint of sour cream. Great served with some Snyders gluten free pretzels!
This makes approximately 1 1/4 cups.
Since Lipton Onion Soup Mix changed their formulation and now has barley (gluten) I found this recipe on food.com and adapted it to make your own gluten free version! I bet this will be much more economical too!!
Herb-Ox bouillon is gluten free and you can find it at your local Walmart! If you want to reduce your salt intake, I believe they have a reduced sodium version as well. Your onions, onion powder and celery seed should all be gluten free…..double check your labels to be safe.
Live and LOVE Gluten free!!
1/4 pound bacon, diced and fried till crisp and drained
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato then halve)
1/2 pound shredded cheddar cheese
salt and pepper
Green Onions (optional)
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help them to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil. Cover and cook on low for 10-12 hours.
Note: Make sure your bacon is gluten-free……most are, but check the label anyway!
This recipe was originally posted on CDKitchen.com. What a great side dish to make in the summer – won’t heat up your kitchen and will go with so many different proteins!
Makes 25 Appetizers
1 package (2.5 ounces) thinly sliced ham
3 tablespoons garden vegetable cream cheese spread (from 8-ounce container)
1 package (2/3 ounce) fresh basil leaves
1/3 cup roasted red bell peppers (from 12-ounce jar), patted dry
5 pieces (5 1/2 inches long) string cheese
Stack 2 slices ham on work surface; pat dry with paper towel. Spread evenly with 1 1/2 to 2 teaspoons cream cheese. Top with basil leaves to within 1 inch of top edge. Cut pepper into 1-inch strips; cut to fit width of ham. Place pepper strips across bottom edge of ham. Place cheese piece above pepper on basil leaves; trim to fit.
Beginning at bottom, roll up securely. Wrap in plastic wrap. Repeat with remaining ingredients to make 5 rolls. Refrigerate 2 hours.
Unwrap rolls; place seam sides down. Cut each roll into 5 pieces with sharp serrated knife. If desired, pierce each roll with 5 evenly spaced toothpicks before cutting.
Note: Please make sure your ham and your cheese are gluten-free. I do not use packaged ham, I get my ham from the deli, a brand that I know is gluten-free and sliced on a different slicer.
I found this gem on Glutenfreely.com.
Makes 14 Servings
3 cups water
1 cup sugar
3/4 cup fresh lime juice (from about 5 limes)
3/4 cup light rum
1/2 cup lightly packed fresh mint leaves
1 1/2 cups gluten-free ginger ale
In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes.
In 8-cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches). Cover; blend on high-speed about 20 seconds or until mint is finely chopped.
Pour mixture into 13×9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.
To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.
While looking for wonderful refreshing recipes for this summer on the deck, I found this at Glutenfreely.com!
2 teaspoons grated lime peel
1/4 cup lime juice
2 tablespoons olive or canola oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)
To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
NOTE: Because everything is fresh, it is naturally gluten free. This is an excellent dish that you can marinate and freeze, for a quick meal later on.
I found this recipe on Tablespoon.com by Eat Better America. Yummm!