Wednesday, March 4, 2015

Balsamic Chicken Over Rice

A while back I tried a Balsamic Glazed Pork recipe from Pam at imaceliac.com. The Balsamic sauce for this recipe was so out of this world good, I decided to try it with chicken!  It made for a wonderful meal! Here's what I did...




Ingredients:
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
5 chicken breasts (I use frozen)
GF Brown Rice (I use Uncle Ben's Instant Brown Rice)

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons GF soy sauce (I use San J Tamari Gluten Free Soy Sauce)

Directions:
Preheat oven to 375
In a small bowl, combine the sage, salt and pepper. Rub this mixture onto both sides of the chicken pieces.
Place chicken breasts in large baking dish. Pour just a little water in the bottom of baking dish, to help chicken stay moist while baking. Cover with foil.
Bake for 1 hour. (This is the cooking time suggested for the frozen chicken, adjust times and temps as needed and bake till chicken is done.)

Remove cooked chicken and chop into medium sized chunks.
In separate bowl combine brown sugar, cornstarch, vinegar, water and gluten free soy sauce.
Whisk well.
Pour sauce mixture into large skillet and add chicken.  Cook over medium heat till chicken is covered well with sauce and sauce thickens a little and starts to bubble. (About 10 minutes)

Meanwhile, cook rice according to package directions.

Serve chicken over rice.



Linked to Gluten Free Wednesdays at glutenfreehomemaker.com



Wednesday, February 18, 2015

Tips for Eating Out Gluten Free...

Eating out with Celiac Disease or gluten intolerance can be tricky business!  Here are a few tips I've learned that will help to make your dining experience a happier one....

1. Call ahead to the restaurant to make sure they can accommodate a gluten free customer.  If the staff seems unsure or can't tell you for certain...choose another restaurant.

2. Many restaurants have a separate gluten free menu.  Ask for it.  Even if you've been to the restaurant before, menu items could change, so it's important to check.

3.  Make sure to tell the staff that you have Celiac Disease, or even better that you are allergic to gluten, so they will know to be extra careful! If the server is unsure of what's safe for you, request a manager.  Sometimes they are more knowledgeable and can help you have a good experience.

4. If ordering something that will be cooked on a shared grill, request that it be cooked on foil so it won't touch the grill.  Even if they clean the grill for special orders, for me this is an added protection against cross contamination!

5. Find out if the dish you are ordering comes with bread on the side. If it does, request that it be left off.  And if by chance they bring the dish out with the bread, don't be afraid to send the plate back for a new order!

6. Double check salad dressings. Many salad dressings contain gluten.  And the Ranch dressing at one restaurant might be safe, while at another it's not, so be sure to check the GF menu or ask the server.

7. Never be afraid to ask questions, to take your time ordering, or to send things back! This is your health we're talking about. :) Speak up for yourself, you are your best advocate!!  Just be kind to the restaurant staff when you do. :)





Tuesday, February 17, 2015

Gluten Free Blueberry Muffins

Pam from imaceliac.com shared a delicious recipe for Sour Cream Blueberry Muffins. The recipe is simple and sounded great.  We are trying to cut down on sugar, so I wondered what would happen if substituted honey for the sugar called for in the recipe.  So I studied up on how to do this, gave it a try...and the muffins turned out so great!!  Here's the recipe I used...

Ingredients:
1 1/2 cups gluten free all purpose flour (I use Betty Crocker GF all purpose rice blend)
1/2 tsp salt
2 tsp GF baking powder (I use Clabber Girl)
1/3 cup natural applesauce
1 tsp GF vanilla extract
1 egg
3/4 cup honey
1/2 cup sour cream
1 cup frozen blueberries

Preheat oven to 375 degrees.

In large bowl, combine all ingredients except blueberries.  Now when you dump all this in the bowl, it will look like a hot mess, but trust me, it will turn out just fine!

Using a hand mixer, mix ingredients till well combined.  See, now it looks like muffin batter :)

Once batter is mixed, pour in the blueberries.  Gently stir them into batter with a spoon, just till combined.

Grease a muffin pan (I use Temptations ceramic ovenware, which works great) and fill muffin cups till almost full.  

Bake for 20 minutes. Stick a knife in one of the muffins to make sure they are done :)

Remove from oven and allow to cool for a few minutes.

If you like, cut open the muffins and add a little butter...makes them even better!

Enjoy!





Linked to Gluten Free Wednesdays at glutenfreehomemaker.com
& Gluten Free Fridays at http://vegetarianmamma.com




Monday, February 16, 2015

Simply Scrumptious Gluten Free Baked Beans

This Baked Bean recipe is one of our favorites! I have made them for years and they are just scrumptious! I mean, with maple syrup, brown sugar, and bacon thrown in, how could they not be delicious? The original recipe comes from Paula Deen.


Ingredients:
1 large onion, diced
2 (16 oz) cans Bush's Best Original Baked Beans
3 tablespoons yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tbsp ketchup
1 tbsp lemon juice
1/2 pound bacon strips, cut into 1/2 inch pieces

Directions:
Preheat oven to 350 degrees

In a deep baking dish, mix beans, onion, mustard, maple syrup, brown sugar, ketchup and lemon juice. Stir till combined.

Top with bacon pieces.

Bake covered for 45-60 minutes.

Sunday, February 15, 2015

Stocking up for Snow & Ice

Here in South Carolina, we don't get very much Winter weather, so when we do, everyone gets pretty excited!  They are calling for ice and possibly snow this week, so I went to the grocery store and stocked up!  Here's what's on the menu for this Wintery week... :)

Sour Cream Blueberry Muffins from I'm a Celiac http://www.imaceliac.com/2014/06/easy-sour-cream-gluten-free-blueberry-muffins.html  (My new favorite breakfast!)



Spaghetti with this fabulous sauce...   http://glutenfreesimplygood.blogspot.com/2015/01/the-best-sauce.html



Chili Beans http://glutenfreesimplygood.blogspot.com/2012/01/gf-chili-beans.html



Potato Soup http://glutenfreesimplygood.blogspot.com/2011/11/potato-soup.html

Cheese Burgers and Baked Beans http://glutenfreesimplygood.blogspot.com/2015/02/simply-scrumptious-baked-beans.html










Saturday, February 14, 2015

Gluten Free Greek Hamburger Steak and Potatoes

There's a great local Greek restaurant here that serves an amazing Greek Hamburger Steak.  This is a hamburger steak topped with tomato sauce and feta and served with greek potatoes.  WOW! I thought this dish would be easy to do at home, and it's so yummy!!

Ingredients:

2 lbs ground beef
salt
pepper
gluten free worchestershire sauce
chili powder

gluten free pasta sauce (I use Classico Tomato Basil)
Feta cheese

2-3 russet potatoes
olive oil
salt
pepper
oregano
GF Greek dressing

Directions for Greek Hamburger Steak
In large bowl, combine ground beef, a few dashes salt and pepper, a few dashes Worcestershire sauce, and a couple dashes chili powder.  Mix with hands till well combined.  Form meat into patties.

Heat oil in large skillet over medium heat.  Cook patties on one side 6 minutes, then flip and cook for 6-7 minutes more, till done.

Move hamburger patties to individual plates and top each with heated tomato sauce and feta.

Directions for Greek potatoes:
Preheat oven to 400 degrees.

Wash potatoes and cut them into small-medium pieces. Place potatoes in large bowl.  Coat with a little olive oil, a few dashes salt and pepper and oregano. Stir till potatoes are coated well.

Place potatoes in single layer in baking pan, or dish (cooks best in a stoneware baking piece).
If you're not using stone bakeware, be sure to line pan with foil.

Cook potatoes in oven for 8-10 minutes, then turn potatoes and cook for about 8 minutes more, or until softened. Watch carefully, as they can burn quickly.

When done, move potatoes to a bowl, coat with a little Greek dressing and toss.

Serve with hamburger steak.



Tuesday, February 10, 2015

Gluten Free Broccoli Casserole

I have made Paula Deen's broccoli casserole for years.  It's so delicious!  With a few adjustments it can be made gluten free! Here's the simple recipe...


Ingredients:
2 10 oz packages of frozen broccoli florets cooked and drained
1 cup Hellman's mayonnaise
1 cup grated sharp cheddar cheese
1 carton Pacific Foods GF Organic condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed gluten free crackers (I use Glutino original)
2 tbsp butter, melted

Directions:
Preheat oven to 350 degrees
Chop cooked broccoli into small pieces
In large bowl, combine broccoli, mayo , cheese, soup and eggs.  Mix well with spoon.
Spray 9 X13 baking dish with cooking spray.
Place the mixture in baking dish.
Top with crushed GF crackers and pour the melted butter over crackers.
Bake for 35 minutes or until done.

Enjoy!

Linked to Gluten Free Wednesdays at glutenfreehomemaker.com