Roasted Broccoli and Peppers with Feta

 

Roasted Broccoli and Peppers with Feta

Ingredients:

Broccoli

2 Peppers chopped

Minced Garlic

Sprinkle of Garlic Powder

Sprinkle of Onion Powder

Olive Oil

Feta

Directions:

Chop your broccoli into small pieces and add it to a bowl. Chop your peppers and add them to the broccoli. Mix it all up. Now, take the mixture and spread it on a cookie sheet, making sure it's all flat. Take your minced garlic and add it to the broccoli, putting Spoonfuls everywhere and then mixing it gently.  Drizzle olive oil over the broccoli mixture, and add your garlic and onion powder. Mix gently. The oven needs to be on 400, and add your cookie sheet. Bake till the broccoli and peppers are roasted and soft. Add course salt to a bowl. Sprinkle in feta and mix it up. Eat and enjoy!

Asian Bacon and Cabbage Tacos

 

Asian Bacon Cabbage Tacos

Ingredients:
1 head of purple cabbage

peppered bacon or whatever bacon you choose, thick-cut

Matchstick-cut carrots

2 spoons of Chili crisp

1 T Gochujang Sauce

2 T Soy Sauce

1 Lime

Directions:

Chop your bacon into pieces and put it in a deep skillet. Cook till almost crispy. While the bacon is cooking, cut the cabbage into pieces. Put it in a bowl and add half a bag of carrots. Mix it up. Add it to the bacon and cook till the cabbage is cooked down. Add chili crisp, Gochujang sauce, 2 T soy sauce, and one lime squeezed. Stir till combined. Cook until all ingredients are cooked through and serve on corn tortillas, flour tortillas, or lettuce. Add cheese and sour cream.

Roasted Garlic Tomato Soup

 

Roasted Garlic Tomato Soup

Ingredients:

8 Tomatoes

8 Garlic Cloves

Olive Oil

1 C Heavy Cream

1'4 C Grated Parm

Shaved Parm

1 C Chicken Broth

2 T Italian Seasoning

Directions:

Cut tomatoes in half and then cut each half the quarters. Place them in a baking dish and add the garlic cloves. Drizzle olive oil over them and sprinkle with salt and pepper. Preheat the oven to 450°F and put them in the oven. Roast the tomatoes till they are soft, which takes about 20 minutes. Take it out and put it all in a bowl and use a mixer or immersion blender and combine the garlic and tomato. Pour it into a pan and add your heavy cream, grated Parmesan, and 1 C chicken broth. Add Italian herbs and combine. Cook till it is hot and serve it with warm bread.

Gluten Free Chili Mac

 

Chili Mac

Ingredients:

2 lbs. Ground Beef

2-3 Spoonfuls of Garlic

1 large can of tomato sauce

1 C Beef Broth

1 T Chili Powder

2 Tsp Cumin

1 Box of GF Pasta or Regular pasta

Directions:

Start by adding your garlic to a pan and then add your ground beef. Begin browning it. While it's cooking, start your water for pasta. When it is boiling, add your pasta. Once the ground beef has been cooked, drain any grease and add it back to the pan. Add in your cup of beef broth, chili powder, and cumin. Drain your pasta and add it to the ground beef mixture. Stir to combine. 

Gluten Free Mexican Fry Bread

 

 

This recipe idea was given to me by a good friend Jen whom I met online, and we haven't stopped talking since. She often gives me ideas and supports not only me but my blog. So, this post is for her <3

Mexican Fry Bread

Fry Bread:

2 C Gluten Free Flour

1 1/2 T Baking Powder

1 Tsp Salt

1 1/4 C Warm Milk

Chicken:

Chicken Tenderloins cut into chunks

Sprinkle of chili powder

sprinkle of cumin powder 

Spoonful of Chili Crisp

Toppings:

Pico De Gallo

Sour Cream

Cilantro

Lime

Directions:

Cut your chicken into chunks and add them to a bowl. Give a good sprinkle of chili powder and cumin. Get a spoonful of Chili crisp and add it to the chicken. Mix well. In a skillet, add a splash of oil and heat it up. Add your chicken and cook till the chicken is done. Put it in a bowl and set it aside.

In a stand mixer bowl, add your flour, baking powder, and salt. Add your warm milk to it. Turn on the mixture and let it mix till it turns into a ball. Take it out and knead it on a floured surface. Make medium-sized balls and flatten them out. Make a hole in the middle.  Fill a pan with oil and heat it up. Once the oil is heated, you can add the bread. Once the oil is hot, you will need to watch them closely as they will cook fast. Take them out and lay them on a paper towel. 

Now, in a bowl, add your sour cream, cilantro, and lime juice. Mix till combined. 

Now you will layer the dish. Take your fry bread and top with some of the chicken. Add Pico de Gallo to it and top with sour cream.  Sprinkle with salt. 

Gluten Free Chicken Pasta Salad

 

Chicken Pasta Salad

Ingredients:

Dressing:

1/2 C Mayo

4 Tsp Dijon Mustard

2 Tsp minced garlic

2 T Lemon Juice

1 T White Wine Vinegar

2 Tsp Worcestershire Sauce

1/2 Tsp Salt

1 Tsp Cracked Black Pepper

1/2 C Olive oil

1/2 C Grated Parmesan

Chicken:

Raw chicken tenders diced

Heavy amount of grated Parmesan

Pasta:

GF Bowtie Pasta

Cherry Tomatoes cut in half

Bacon Crumbles

Directions:

In a skillet, drizzle a little bit of avocado or canola oil. Cut your chicken into small chunks. Add it to a bowl. Add in a decent amount of grated Parmesan. Heat the oil until it's hot, then add your chicken. Let it cook till it's cooked and golden. Set it aside to cool. In a bowl, combine your mayo, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, pepper, grated Parmesan, and sugar, whisking until well combined. Slowly drizzle in your olive oil, whisking as you drizzle. When it's completely mixed, set it aside. Boil your pasta according to the directions, while it's boiling, cut up your cherry tomatoes, and add your bacon. When the Pasta is done, run it under cold water to cool it down. Add it to a bowl and add your tomatoes and bacon. Mix till combined. Add your cooled chicken and then add in your dressing. Combine till it is all coated. Eat and enjoy!

Chicken Tortilla Soup

 

Chicken Tortilla Soup

Ingredients:

2 C Shredded Rotisserie Chicken

1 large can of crushed tomato

1 small can of Rotel with chilis

1 small carton of heavy cream

2 T Butter

3 Tsp Minced Garlic

2 T GF Flour

1 C Shredded Cheese

1 32-oz box of chicken broth

2 T Chili Powder

2 T Cumin

Directions:

In a large saucepan pan add your 2 T butter and let it melt. Then add your garlic and cook it for a few minutes. Add 2 TB flour, whisk it. Now add your crushed tomatoes, chicken broth, Rotel (Drained), heavy cream, cheese, spices, and cream of chicken soup. Whisk till all is combined. Let the soup cook till it has thickened. 

Serve with cheese and sour cream.

Jalapeno Popper Cheese Balls

 

                                                                                    

    Jalapeno Popper Cheeseballs

Ingredients:

5 jalapenos

1 box of cream cheese softened 

1 Container of shredded pepperjack

1 C Sour Cream

1 package of bacon crumbles

1 C Green Onions

3 1/2 C Gluten Free Panko

Directions:

Take your jalapenos and cut them open, remove seeds and dice them. Set it aside in a bowl. Add your green onions chopped, 2 C gluten free panko, bacon, pepperjack cheese, sour cream and cream cheese. Now take a spoon and mix it together as best as you can. I ended up using my hands to mix it together.  Now take another cup and half of panko and lay it on a sheet of aluminum foil. Make balls with the jalapeno mixture and roll them in the panko mixture. Put them on a cookie sheet. Do this till they are all done and put them in the freezer till they are hardened. Preheat oven to 400 and bake them. 

Gluten Free Sweet and Smokey Bruschetta Chicken

        Gluten Free Sweet and Smokey Bruschetta Chicken  

Ingredients:

1 Container of Sweet and Smokey Porq Panko GF

1 egg

Chicken Breasts cut thin

Salt and Pepper

1 Pint of Cherry Tomatoes

Garlic Cloves

1/4 C Sliced thin basil

Balsamic Glaze

Mozzarella slices or balls cut in half

Directions:

Take your slices of chicken and trim them. Set them aside. Next in a bowl crack an egg and whisk it and set it aside. Now take your gluten free panko and pour it onto an aluminum foil or plate. Take your chicken slices and tip them in egg, salt, pepper, then panko. Lay them on a cookie sheet or glass baking dish. Pour out the tomatoes, and 2 garlic cloves chopped. Bake in the oven at 400 till chicken is done and panko is crispy. When they are done lay them on a platter surrounded by the roasted tomatoes, garlic. Add your fresh basil and mozzarella to the top and drizzle with balsamic glaze. Enjoy!      

Gluten Free Broccoli Cheese Soup

 

Broccoli Cheese Soup

Ingredients:

2 heads of broccoli

1 stick of butter 

1 32 oz box of Chicken broth

16 oz heavy Cream

1 2C bag of Colby Jack or whatever cheese you want

1/4 C Measure by Measure King Arthur Flour GF

1 T Salt add more if needed

1 T Pepper

Directions:

Cut up your broccoli into small chunks and set them aside. In a pan add your stick of butter and melt it. When it is melted, add in your flour, salt and pepper. Whisk till combined. Now add your heavy cream and chicken broth and whisk till its all combined and smooth. Add in your cheese. Whisk till its smooth and the cheese has melted. You will cook it on low till the broccoli is tender but not mush. The liquid will thicken up. When the broccoli is tender then turn it off and enjoy! 

Maple Pecan Ice Cream

 Maple Pecan Ice Cream

Ingredients:

1 Small package of pecans

1 small container of Whipping Cream

1 Can of Condensed milk

1/4 C Maple Syrup

1 Tsp Vanilla

2 Tsp Sugar

Directions:

In a mixer bowl whipping cream till it's stiff. Slowly pour in the condensed milk, maple syrup, vanilla and sugar and fold them in. Then add the pecans. Pour it into a freezer safe container and freeze it for a full day. Eat and enjoy