Spaghetti Sauce

1 lb ground beef

1-1/2 cup sliced fresh mushrooms

½ cup chopped onion

½ cup shipped green pepper

2 cloves garlic, minced

2 16-ounce cans petite diced tomatoes

1 6-ounce can tomato paste

1 tsp sugar

1 tsp dried oregano, crushed

1 tsp dried basil, crushed

½ tsp dried thyme, crushed

1 bay leaf

From: Kira

Gluten Free - Cream of Chicken Soup Replacement for Casseroles

From:  Food.com

1 cup Milk
3 tablespoons gluten-free flour or 2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon chicken bouillon granules or 1 cube
1/2 teaspoon salt

Directions:

*  Wish together the flour or cornstartch with the milk or milk substitute.
*  Add the remaining ingredients and heat to boil while whisking til fully dissolved and combined.

Eric's Turkey Recipe

Injection Recipe:

2 cups chicken broth
1/2 cube melted butter
1 tsp garlic powder
1 tsp onion powder
2 tbsp lemon juice

Rub Recipe:

Melt the other half of cube of butter and mix with Italian seasoning.  He didn't say how much and I'm not sure how much I used. :) 

Rub between the skin and breast.

Tuck in the wings and tie the legs together.

Beef Pops with Pineapple and Parsley Sauce

From: The Food Network/Giada De Laurentiis

Ingredients

For the Parsley Sauce:

• 3 cups fresh flat-leaf parsley
• 2 cloves garlic, peeled
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed chili flakes
• 1 teaspoon sugar
• 11/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup olive oil

For the Beef Pops:

• 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
• 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
• 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
• Salt and freshly ground black pepper

Directions

For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.
For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.
To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment.

Chili Rice

From: The Food Network/Guy Fieri

Ingredients

• 3 tablespoons canola oil
• 1 red onion, minced
• 1 jalapeno, seeded, minced
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 2 tablespoons garlic, minced
• 1 cup Roma tomatoes, diced
• 3/4 pound ground beef or turkey
• 2 cups long-grain rice
• 8 ounces kidney beans
• 2 cups chicken stock
• 1 1/2 cups water
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons green onion, sliced, for garnish

Directions

In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
Fluff with fork and garnish with green onions.

Coconut Red Curry

From: Wendy.   Not sure where she got it from.  "It comes together fast.  An ingredient that you probably aren't familiar with is Red Curry Paste.  It comes in a 4 oz. glass jar in the Asian section of most super markets  That is where the coconut milk usually is too.  Everything else is pretty basic and it is GF."

1 tablespoon olive oil
1/2 onion, diced
*2 small chicken breast, cut into small cubes, salt and peppered
3 cloves garlic
3 tablespoons peanut butter
1-2 tablespoon Thai red curry (1 T. if you don’t like things very spicy)
1 (13 ounce) can coconut milk
1 tablespoon soy sauce
1 tablespoon sugar
Directions:
Drizzle the olive oil into a large pan and turn stove on to medium-high. Add the onion
and the chicken to the pan and cook until chicken is almost cooked through, add the
garlic and cook for 1 more minute. Place the peanut butter and curry paste into the
center of the pan. Stir in the coconut milk, soy sauce and sugar. Cook until the sauce
begins to boil, turn down the heat and simmer for about 1 minute. Add more salt if
needed. Serve over rice with steamed or **roasted veggies (broccoli, carrots, bell
peppers, etc.).
*You can use leftover chicken, or rotisserie chicken. Skip the step of cooking the
chicken with the onions, and then just add the chicken to the mixture once you have
added the coconut milk.
**We love roasted veggies from the oven. Just spray a cookie sheet with cooking
spray, placed chopped veggies onto the pan, drizzle with about 1 T. olive oil, toss and
sprinkle with salt. Bake at 400 degree for 10-15 minutes until edges of the veggies
start to brown, stirring once or twice.

Quick Brazilian Cheese Rolls {Pao de Queijo} - Gluten Free!

Recipe by Our Best Bites

 

1 large egg

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese

*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.