French toast casserole makes an easy brunch item to feed a crowd. Plus gluten free bread seems to work better then others. Feel free to customize it, add some fruit, chocolate chips or what ever you would like.
1 Large Loaf 40 oz Gluten Free Bread (Cut in-to cubes)
3 Cups Whole Milk
2 tsp Cinnamon
1/2 Cup White Sugar
2 tsp Vanilla
2 Tbs Maple Syrup
1 tsp Salt
1/3 Cup Butter
1/4 Brown Sugar
2 tsp Cinnamon
In a large bowl start by whisking milk, egg, vanilla, maple syrup, white sugar and salt together. Add the bread cubes and mix together well but gently with out breaking the bread. Allow mixture to rest for an hour. Pour into large, well sprayed casserole dish. You can either cook right away or wrap it up and place in fridge. When ready to bake mix softened butter, sugar and cinnamon together by hand and place dollops of the butter mixture on top. Bake at 350 degrees for 20-30 minutes. Until top is golden brown and no liquid remains. Serve hot with a side of syrup.
I have recently been trying to re-create a lot of traditional Philapino dishes gluten free. The most classic of all is adobo. You can use this recipe on almost any protein to make a great meal.
1 1/2 Pound Chicken Thigh
1/2 Gluten Free Soy Sauce
1/2 White Vinegar
2 Cloves Garlic
3 Bay leaves
1 tsp Pepper
1 tsp Pepper Corn
Start by browning meat lightly on both sides. Remove chicken and place aside. Add chopped onion an garlic and brown in a well sprayed pan until translucent. Add remaining liquid ingredients and mix well to form sauce. Bring liquid to a boil and then reduce to simmer. Place chicken and remaining seasonings in sauce and cook at a low simmer for 20-30 minutes. Cooking time will depend on cut and thickness of meat. Cook until sauce reduces about half. Serve hot with rice. Enjoy!
This recipe is something I have evolved over time. It started with my addiction to ice cream cake and wanting to recreate it at home. Then I started playing around with the different options to make it at unique.
I like to make the filling out of a homemade banana ice cream but if you don’t have an ice cream machine then you can easily use any store bought flavor. Chocolate would go great.
1 Cup Peanut Butter
2/3 Cup Sugar
1 tsp Baking Powder
1 tsp Vanilla
1 Pinch Salt
Ice Cream –
1 Cup Full Fat Yogurt
1 tsp Vanilla
1 Cup Whole Milk
1/3 Cup Sugar
1/2 Tub Cool Whip Defrosted
1 Tbs Coco Powder
Start by making the crust. In a bowl combine all the crust ingredients. Mix until dough forms. Press dough into the bottom of a deep pie pan. Bake at 350 degree for about 10 min. Watching to avoid burning.
If making the ice cream – While crust bakes combine all ice cream ingredients in a blender until smooth. You should heat the milk and sugar first to dissolve and then chill it but I never seem to be patient. Once blended pour into ice cream machine as directed by machine instructions.
One crust is done cool it in the fridge of freezer while the ice cream is in the machine.
Once crust is cool and ice cream is done. Pour ice cream in the crust and place in freezer for an hour. When ice cream is firm top with cool whip in an even layer around the pie. Dust the top with coco powder and return to freezer for an hour for pie to set hard.
BBQ potato’s are a fun carnival or festival treat but they are easy to make at home with a few healthier tricks. A great weeknight meal for the family that everyone can enjoy.
4 Large Baked Potatoes (Sweet Potatoes work too)
1 lb Chicken Breast (Skinless and Boneless)
1 Cup BBQ Sauce
1 tsp Salt
1 tsp Onion Powder
1/4 Green Onion Diced
1/2 Cup Greek Yogurt or Sour Cream
1/2 Shredded Cheddar Cheese
1/4 Cup Bacon Bits
Place chicken in a slow cook and season with salt and onion powder. Then pour in BBQ sauce and mix together. Cover pot and cook on low for 6-8 hours or until you can pull meat apart with two forks. Once meat is cooked pour everything in the slow cooker into a bowl. Shred the chicken using to forks.
Now take your cooked baked potatoes and slice them open on top. Fill each with even amounts of meat. Then top with equal parts of all the toppings.
I love all my international and fancy foods but something about a burger is always appealing. It is one dish that can easily be customized and adjusted to add a punch of flavor. I like heathy alternatives like salmon and turkey burger but I wanted to kick it up a bit. This chicken burger is made fresh chicken breast, roasted peppers and a blend of herbs.
2 Chicken Breast – Cut into cubes or 1 1/2 Pound Ground Chicken
1/3 Cup Ground Pecans
1 Red Pepper
1 Tbs Dried Oregano
1 Tbs Italian Seasoning
2 tsp Salt
1 tsp Pepper
2 Tbs Balsamic
1/2 White Onion Diced
Start by placing pepper under the broiler or in a 500 degree oven. Turn every few minutes until the outside starts to blacken all over. While pepper is cooking add onion to a hot pan that is sprayed well. Cooking onion over medium heat, add a 1/4 of water after a few minutes and cook until onions is translucent. Next, lower heat and add balsamic and cook until very little liquid remains. When onions are done place in a blender or food processor. Once pepper is black remove skin, stem and seeds and add to onion. Blend it all together an place in a large bowl.
If using full chicken breast take the pieces of the chicken and grind them up in the food processor. Add chicken to the bowl with pepper and onion mix. To that add one egg, oregano, salt, pepper and italian seasoning. Mix it all together. Then add the pecans and mix again.
Heat a pan to medium high heat and spray well. Place about 6oz size patties of the mix into the pan. Cook each side for four minutes until they are golden brown on each side.
I served the patties on two large slices of eggplant roasted, instead of bread. Use any burger toppings you want and enjoy!!!
Halloween is around the corner and I have been getting a ton of question about safe gluten free candy. A lot of classic favorites are safe but gluten can be in some candy’s that many people are not aware. To be safe, always READ the label or contact the company.
Safe Gluten Free Candy:
- Original Butter Finger
- Fun Dip
- Pixy Stix
- Laffy Taffy
- Raisinets (my fav 🙂 )
- M&M’s Original
- 3 Musketeer
- Milky Way
- Dove Chocolate
- Almond Joy
- Rees’s Peanut Butter Cups
- York Patties
- Heath Bar
Not Gluten Free
- Cookie and Cream Bars
- Mr. Goodbar
- Hershey Extra Dark Chocolate
- Take 5
- Kit Kat
- Clark Bar
- Crunch Bar
- Airheads (made in a facility with wheat)
- Brach’s Candy Corn (made in a facility with wheat)
- Nerds (made in a facility with wheat)
With extra candy you have after the big day have fun putting it to good use. I like to make graveyard brownies. Using either store bought gf brownies or making my own. Then topping with chocolate frosting and getting creative. Use pep’s, colored sugar and candy to make your brownies look like a spooky graveyard.
Another fun snack is making a candy pizza. Top a gluten free pizza crust with some peanut butter and then sprinkle you favorite candy, dry fruit or cereal on top. Fun for kids to do and a great way to prevent them from eating to much candy at a time.
It continues to be a challenge anytime I want an easy GF option when I am hungry and in a rush. Very few companies have come up with anything that is quick, easy and enjoyable. Even tho I love to cook I am always looking for something I can just throw in the microwave and serve. Del Real has come up with a large product line of frozen mexican foods that are all 100% gluten free. What is unique is that the purpose of the line is to be a great frozen mexican option and it is inherently GF. Items range from side dishes like rice, to grab-and- go items like tamales and then great main dishes like carnitas, pork in green sauce, beef pot roast that are all made to feed 4-5 people.
As for the quality all the products everything is top notch. I travel to mexico a lot and lived in Central America for a bit and all the flavors are original and delicious. Tamales are one of my favorite street foods and hard to find frozen and GF but these are just perfect. I actually had to hide the last ones in the freezer from my boyfriend. The rice stood out because most flavored rice mixes contain something that is not GF safe but this mix was great. It went well with everything we tried.
If your looking for an easy option to keep around this stuff is for you. Since everything is inherently gluten free, its a solution for family’s feeding gluten free and none gluten free individuals.
They also made some great clips with fun recipe ideas:
Check it all out at: http://www.delrealfoods.com/
I love fun new twists on classic dishes. Fried catfish is normally something that is not gluten free. My version is baked, not fried. Breaded with nuts, corn and spices that add a great punch of flavor.
1 Pound Catfish Pieces (no bones or skin)
1/2 Cup Corn Meal
1/4 Cup Crushed Pecans
1 tsp Salt
1 tsp Casshion Seasoning
1/2 tsp Chili Powder
1 tsp Garlic Powder
2 Tbs water
Mix together one egg and water in a large bowl. Rinse the fish and add to the egg mixture. Place fish aside. In another bowl combine corm meal, pecans, salt and spices. Now place a few pieces of fish at a time in the cornmeal mixture and coat each piece. Place each coated piece of coated fish on an oiled baking sheet and bake at 400 degrease for 12 minutes.
Serve with a dippings sauce. I combines ketchup, hot sauce and sweet relish.
Who does not love a side a fries with a good burger or sandwich. The salty, well seasoned crispy finger food that can be picked up and dipped into a mix a fun sauces. Well I am always looking for healthier alternatives. The idea of deep fried potatoes with no nutritional value is painful. My version is baked, and filled with all the good stuff. Plus the fun colors make it look great on your plate.
2 Cups Baby Carrots
1 Medium Eggplant
1/2 Cups Salt plus 2 teaspoons for seasoning.
1 Tbs Cajan Seasoning
1/2 Tbs Olive Oil
The first step is to prep the eggplant. Start by cutting the eggplant into large rounds and laying on a baking sheet. Using the half cup of salt, cover each piece, then flip and do the same on the other side. Let the eggplant sit for 45min- 1 hour allowing the salt to pull a lot of the water away. Turning the eggplant slices over mid-way is helpful.
While the eggplant sits. Slice the zucchini in half and then each side into three long pieces. Cut each strip into thirds so that you have two inch sticks. Toss the zucchini sticks into bowl. Add the carrot sticks to the bowl.
Once eggplant is done rinse each piece very well with water and pat dry. Slice each round into half inch thick strips. Add eggplant to the bowl of carrots and zucchini. Lightly mix them up by hand and coat with some nonstick spray. Add olive oil, 2 teaspoons salt and cajan seasoning. Toss everything together and then lay it all out flat and a large, foiled, well sprayed baking sheet. Baking at 450 degrees for about 30 minutes, turning half way.
As I continue to discover new gluten free recipes its important to talk about one of my favorites. Halo Halo is like a Philapino ice cream Sunday. After a recent trip to San Francisco I had a hands on cooking demonstrations on how to make some of the best Philapino recipes from Aunt Bing. Halo Halo is to good to be true and is something I always look forward too. Feel free to be creative with this one.
Ingredients: (this is a recipe to assemble a single serving)
1 Cup Snow Ice – either ice blended or run in a snow cone maker
1/3 Cup Sweet Beans- the best is to buy type if dessert beans at an Asian market. If that not available the you can slowly rehydrate beans in a sugar water solution.
1/3 Cup Jelly Cubes- This is another item easily found at an Asian market. Or make using a basic jell-o mix with half the water and set in a shallow baking pan . Once set, cut into cubes.
1/2 Cup Ube or Jack Fruit Ice Cream- this can be substituted for mango ice cream if needed.
4 Tbs Condensed Milk
2 Tbs Rice Cereal
Start by finding a fun clear glass. Place ice on bottom for the first layer. Next, place beans and cubes of jell-o as second layer. Then pour condensed milk on top. Top ice layer with scoop of ice cream. Finally sprinkle with rice cereal for a touch of crunch. Serve immediately and enjoy!!!!