GF Clam Chowder (Gluten and Nut Free)

Winter is FINALLY here. Last winter was nice with 50 and 60 and, sometimes, 70 degree weather, but I did miss waking up to find the world covered in snow and the quiet that comes along with it. Our daughter missed the snow too as she wanted to make snow angels and snowballs. So, our entire household was pretty happy that it looks like we're going to have a traditional winter this year. 

As we're on Christmas break, it's also a great time to enjoy the snow by rarely leaving the house, cuddling in and enjoying some great warm comfort food. And, what's more comforting than a big steaming bowl of soup? I love soup, it's a great way to get your veggies, it's a super way to clean out the fridge and you can put nearly anything in it and it nearly always turns out good. I also like the flexibility in cooking methods - you can make it on the stove top, some you can bake in the over and then there's always my favorite, the crock pot!

This time I had on hand the ingredients for clam chowder. Unlike a lot of people, I happen to enjoy both white and red clam chowder. However, when I make it at home, for some reason, I always make a New England style (white) chowder. With this being the holidays, I had some ingredients on hand I don't usually keep around - specifically half and half and extra butter. So, this version is more decadent than I would typically make. However, you can use any milk product you have on hand or prefer. I think you could, probably, also use soy milk or maybe even a nut milk, but I haven't tried it myself so let me know if you have experience with this - I'd be interested to know if this works. And, you can choose to reduce the amount of butter at the end or leave it out entirely, it's really up to you.

The ingredient in this recipe that you may not be familiar with is Potato Flour. Not to be confused with it's cousin, Potato Starch, which is common to GF baking and appears in many recipes for basic GF all purpose flour mixtures, Potato Flour is actually just ground dehydrated potatoes. So it's not just the starch, it's just whole potato in a dehydrated ground form. Potato flour has a number of uses in the GF kitchen. I use it in my salmon and potato and crab cakes as a binder in place of breadcrumbs or flour. I use it to lightly coat (or dredge) those same potato cakes prior to frying to create a nice crust on the outside that's crispy and doesn't detract from the taste of the finished product. I use it in my sauces and soups instead of white all purpose flour to create a GF version of bechemel sauce - a basic white sauce that is the basis for a number of classic sauces and dishes including cheese sauce, souffle and, in this case, as a thickener for cream soups or bisques. I like the potato flour to thicken soup over, say, corn starch mixed with cold water - as is used in many asian dishes to give a sheen to a brown sauce or to tighten up any sauce from baked beans to the traditional WV hot dog sauce - as it doesn't mess with the flavor of the soup. It, of course, works really well in those soups that also contain potatoes, like this chowder. 

Another ingredient that I've come to rely on in my kitchen for both ease of use and the time savings, and, well, because it just really works so well, are matchstick carrots. Matchstick carrots are the grocery store equivalent of the grated carrot. I often use them as a way to get more veggies into our diet as you can add them to anything from muffin batter to meatloaf. I also have found that the matchstick carrots tend to be a bit sweater than their full size counterpart. And, if I don't have them, I have often turned to chopping the baby carrots I keep on hand into spoon size discs. Of course you can use any form of carrot you have on hand. I haven't tried the purple or red carrots, but I presume they would work in this recipe as well.

I hope you give this soup a try, even if you use all purpose white flour to thicken it. It's that good. My darling hubby had two bowls and our four year old daughter enjoyed it as well. I serve it with a tray of mixed veggies and a little dill dip made with plain greek yogurt and a little light mayo. Sometimes I mix up a batch of GF cornbread or popovers to serve along side, but obviously the veggies are better for you, which may be a good choice if you make this recipe as written.


Lisa's GF White Clam Chowder

• 1/2 a large red onion, small dice
• 2 medium celery stalks, small dice
• 2 handfulls of matchstick carrots or 2 medium carrots, small dice
• 2 15/16 oz cans evaporated milk
• 1 cup half and half Note, this cannot be fat free half and half as it will separate when heated. You can substitute any other type of cow's milk with any percent of fat - skim all the way up to whipping cream.
• 2 tbsp Chicken Soup Base (I use McCormick)
• 1 10 oz bottle clam juice
• 2 cans chopped clams with their juice
• 2 cans minced clams with their juice
• 1.5 cup hot water
• 1.5 tbsp potato flour, not potato starch
• 1/4 cup fresh parsley, chopped fine or 1 tbsp dried, crushed in hand
• 2 large green onions, cleaned and sliced think
• 1 large baking potato, 1/2" to 3/4" dice
• 1/2 tsp ground thyme
• 1 tsp onion powder, not onion salt
• 1 tsp garlic powder, not garlic salt
• 2 bay leaves
• 4 tbsp butter
• 2 tbsp bacon grease, or 4 slices of bacon rendered and removed leaving appx 2 tbsp grease in the soup pot

Place a heavy bottom pot over medium heat and add the bacon grease. Add the onion, celery and carrots and cook stirring often until the onion and celery are translucent. Add the dried and ground spices and stir to cook them in some of the oil which will release their flavor. Add the potato flour and stir to combine with the vegetables. Allow the potato flour to cook for a couple of minutes to reduce any raw flour taste. 

Add the evaporated milk, water, and clam juice and stir to remove any lumps. Add the potato and allow the soup to cook until the potatoes are tender and the soup has thickened - appx 15 to 20 minutes over medium low heat. Stir often and pay attention to the outer ring of the pot as veggies tend to settle there and will stick and possibly scorch if you don't move them around as things cook.

Add the clams, the parsley, green onion, butter and half and half. Allow the soup to come back to temperature stirring frequently. When the soup is hot, the potatoes tender and the butter melted and incorporated the soup is ready to serve.

~Enjoy!

Muchos Nachos

As we learn more about our family's allergies, we find that we're eating out less and less. One big reason is that it's just less stressful to eat at home - there's no question about whether you can enjoy the food without worrying about the ingredients; there's no limited menu option(s) for you to choose from; and, my fav, it's cheaper! Two, even if you do all of the right things to make choices that are "safe" for you, on occasion you will have an unintended interaction with whatever ingredient/allergen you're trying to avoid. 

For example, earlier this year I went to the little deli style cafeteria that's close to my workspace. I was with another coworker and we were in between meetings with little time to spare. I ordered the carved roast turkey sammie with no bread, a pickle and their housemade potato chips. I've had this meal probably 25 times in the past four years and have NEVER had a reaction. The only difference this time was that I eliminated the bread, which in theory should have been a plus. Unfortunately, before I could make it back to my desk I realized I was in the beginning stages of a reaction. What happened? The manager changed the brand of turkey and, apparently, there's something in the new brand that I don't tolerate. Let me say this in case you're thinking, "oh yea, cafeteria food, who knows what's in that". The brand they changed to wasn't some no name brand. In fact, it's a very well-known, nationally recognized brand, one that most of America likely had on the Thanksgiving table last month. This is just one example, but I could give you others. The bottom line is that anytime you eat out, you're taking a calculated risk.

Therefore, the number of restaurants we patronize is much more limited than it used to be. We can no longer enjoy many Greek restaurants as the Gyro meat contains wheat, as does the much loved pita bread that goes with the hummus and other appetizers we love. Obviously pizza is nearly impossible. The new front runner in this category surprisingly is Dominos. Their new GF pizza crust is really, really good and most of their toppings are GF. Steak restaurants can usually accommodate those with special dietary needs - we happen to love Longhorn Steakhouse as they not only have a GF menu, but their service tends to be very good. Another good choice is, believe it or not, Thai or Indian restaurants. Other than the naan, most items in an Indian restaurant are GF. Thai restaurants, unlike their counterparts, tend to have the ability to make their dishes GF by using Tamari (a type of soy sauce actually made from soy beans) rather than the widely used wheat-based soy sauce we've all come to know and recognize - especially those national brands that are most popular.  

If we do eat out, another good option is the non-franchise Mexican restaurant. I don't remember any place else that I've lived - six states and the District of Columbia - that has as many Mexican restaurants to choose from as Indianapolis and surrounding areas seem to have. Even in our new small town, there are two and both are always packed.

Right now, we're on holiday break, which means I've been cooking up a storm. It isn't often I get to make three meals a day for my family for a week or more, so I'm enjoying the variety and the chance to cook for them on week days. Today, I decided to dig out the ingredients for nachos and to have those as a late lunch/early dinner. 

I started with homemade Queso Blanco. All three of us love this dip and order it nearly every time we go out. I've figured out how to make a traditional cheese sauce at home by making a GF white sauce, but that's not even required here. It's so easy and I love it when I come across a recipe that is naturally gluten free. There's no need to figure out which of my list of acceptable substitution ingredients might work best in one specific recipe or another. My go to Queso Blanco recipe can be found here at Pennies on a Platter. It's creamy, warm and coats your chip just right. And, best of all, it's affordable and you can freeze the cheese making it a pantry staple.

As I've been making our favorite Mexican and Latin dishes at home more and more, I've also picked up a few things. One, refried beans. Have you ever noticed that the ones you buy in the can are never as supple and delicious as those in your favorite restaurant? Want them to be more like that? Here's what you do:  open the can, put the contents in a microwave safe bowl, add a little ground cumin, some onion and garlic powders and 1/4 cup of water. Stir to combine a little and microwave for a minute. Stir, microwave for another minute or two. Remove, stir and serve. Play around with ingredients and your favorite spices and find one you like.

Two, toppings. Fresh chips are an important base, but it's really the toppings that make the nachos. If you love green onions, black olives, chicken strips, etc.  spring for it at the market. For me, it's guac and sour creme. So, when we make nachos I nearly always make sure I have them on-hand.

Try this as a starter recipe and tweak it to your liking. 

Lisa's Muchos Nachos

• 1 15 oz can black olives, chopped
• 1 small bunch of green onions, chopped
• 1 15 oz can of beans - refried or whole, black or brown (optional)
• 1 lb ground beef, cooked 
• 1 packet of your favorite taco seasoning
• Sour creme
• Avocado or guacamole
• 1 recipe Queso Blanco
• 1 bag of 100% corn tortilla chips

Chop olives and onions and set aside. Cook ground beef, add taco seasoning according to package directions. Make Queso Blanco. Warm beans on stove top or in microwave. 

Place tortilla chips on a plate and top with your favorite toppings in the quantity you like and the order you want them. 

~Enjoy!

Fall Feast: Pork Chops, Spinach Rice and Roasted Butternut Squash (Gluten Free)

We are hosting my parents this week. It's the first time they'll actually stay with us in our new home. I'm super excited for all of us to be under one roof! And, I'm excited to have an entire family to cook for. First up this week is a traditional fall menu of pork chops and fall veggies. My father loves pork chops, it's always been one of his favorites, so I'm going all out to make this a dinner he will love. 

First up is to brine the pork chops. I'll be the first to admit that I don't always do this for a couple of reasons. One, since we started buying organic or locally sourced pork there doesn't seem to be the need. We nearly always grill our pork chops and they come out juicy and tender every time. However, sometimes I like to brine meat just to get that little bit of added umph that makes the meat portion of the meal special. Dessert tonight features maple syrup, banana and pecan cupcakes. Since I was already on a maple syrup wave, I decided to swap out some of the brown sugar in the brine for the amber liquid. My rosemary plant is still hanging about, so I added a bit of chopped rosemary and threw in the stems just to keep the flavor going. A bit of chopped garlic and some pepper corns and I'm hoping that these will be pork chops to remember! 

I also happen to have a huge package of fresh baby spinach in the fridge that I need to use, so obviously that becomes a side dish. Our daughter loves rice, so I'll throw those together with some almonds and top it with a bit of parmesan. This should be an easy and flavorful side dish to go with the pork chops. 

Rounding out the meal are my butternut squash jewels. I love, love, love winter squash and butternut is a particular favorite. I posted the recipe for my take on this winter wonder veggie a few months ago, find it here.

Well, like most of you, I'm off to get ready for work as it's a chilly October Monday morning. I hope that your dinner is yummy as well!

~Enjoy!

Brine for Pork Chops (or other cuts)

• 8 pork chops - thin cut, bone in
• 8 cups of cool water, divided
• 1/2 cup kosher salt
• 1/4 cup turbinado sugar (or brown sugar)
• 1/4 cup good quality maple syrup
• 20 black pepper corns
• 2 large stalks fresh rosemary - chop the leaves and save the stems

Add salt, sugar, maple syrup, pepper corns and rosemary (chopped leaves and reserved stems) to a large bowl. Add 7 cups of water and whisk until sugar and salt have dissolved. Place 8 pork chops in a very large plastic container. You will likely have to stack them, so do it strategically so that the brine can get between the chops and do its job. I find that changing the way I lay them and having only about 3 to a layer works well with the container I use. Pour over the brine and allow the chops to settle. Check the level of the brine to ensure the chops are completely covered. If necessary add the additional cup of water or more to fully cover the meat. Place the lid on the container and refrigerate for up to 2 days.

When you are ready to cook the pork chops. Heat the grill, drain the chops, rinse and dry them thoroughly on all sides with paper towels. Brush the chops with a bit of olive (not Extra Virgin) and lightly salt and pepper - remember all of that salt and pepper in the brine? When the grill is ready, grill them 2-4 minutes per side until cooked through. You want them to be done, but not over cooked. 

Remove from the grill and tent with foil. Allow the pork to rest for 5 to 10 minutes before serving. 

Serve and enjoy!

Inspired Lasagna (GF, nut free)

I've titled this blog entry "inspired" as the universe was poking at me today in an effort, I believe, to get me to make something Italian for dinner. I was up in the middle of the night last night and came across this delicious looking Italian chicken dish via Pinterest, which originated at the blog Our Story. That was the first inkling. Then,  I read my friend Deborah Sissions blog entry at Messy Cooker where she made spaghetti for 15 people, including noodles from scratch. Goodness, I have one of those attachments for my Kitchen Aid, but have not attempted anything so daunting. Kudos to her for both the number of people she fed and for not going to box noodle route. Finally, this afternoon I enjoyed a little me time and watched two of my favorite cooking shows. Bobby Dean's new show Not My Mama's Meals was dedicated to lightening up his mother's lasagna (and if you saw the calorie count for both a slice of his mama's lasagna and her dessert, you'd nearly choke; all I could say was "wow"). Bobby's recipe included a few things I adapted in my version: 1) a 90/10 ground beef for the meat, and 2) he incorporated mushrooms into the red sauce, along with the beef, to get a more meaty texture with fewer calories. Next, I tuned into America's Test Kitchen to watch Christopher Kimball and staff make a very tasty looking vegetarian lasagna that featured zucchini, yellow squash and eggplant. I found a non-AMT copy of it for you so have provided the link. I learned a few things from watching ATK as well:  1) use two types of "sauce" in your lasagna - a traditional tomato sauce and a alfredo like white sauce, and 2) cook your veggies before assembling the casserole layers.

With so many instances in a 24 hour period, I called "uncle" to the universe and accepted it as divine inspiration that my family was going to have something Italian for dinner. After a quick trip to the store to gather a few ingredients that I didn't already have on hand, I was ready to start. 

I've outlined everything below in case you want to recreate my version. I have to say that this is probably the best lasagna I've ever made. I've tried many, many different approaches to lasagna over the years, but the mushroom/beef mixture was really meaty and good, while the alfredo and veggie mixture added a creaminess you don't get from the traditional ricotta filling. Finally, when the red sauce and the alfredo come together as you cut through the layers on your plate, the coupling is pretty darn good. Yep, for me, this one is a keeper. It doesn't mean I won't try my hand at other lasagna recipes in the future, but when we want something hearty and satisfying, this will be my go to recipe for sure!

~Enjoy


Inspired Lasagna

The Red Sauce

• 1 lb extra lean ground beef
• 1 carton sliced white button mushrooms, chopped
• 1/2 large red onion, medium dice
• 1 28 oz can crushed tomatoes with basil 
• 1 28 oz can diced tomatoes with basil and oregano
• 2 tbsp dried parsley, crushed in your hand to release flavor
• 1 tsp dried marjoram, crushed
• 1 tsp dried oregano, crushed
• 1/2 tsp red pepper flakes
• 1 tsp minced garlic, I use the jar type (I know, I know)
• a good size pinch of kosher salt
• pepper to taste
• EVOO

The White Sauce & Veggie Layer

• 1 small container (8 oz or so) Buitoni alfredo sauce
• 3 cups zucchini, small dice
• 2 cups matchstick carrots
• salt and pepper to taste
• EVOO

Between the Layers:

• Gluten free lasagna noodles, I use De Boles rice noodles
• 1 16 oz block of part-skim mozzarella cheese, grated on the large holes of a box grater
• 4 oz of grated parmesan

Pre-heat oven to 350. Place a 5 quart dutch oven over medium heat and add enough EVOO to skim the pan. Add the onion and mushroom and stir. Allow mushroom/onion mixture to cook until cooked through, stirring occasionally. Add the dried herbs and garlic to the pan and stir. Allow garlic to cook for 1-2 minutes, stirring frequently to keep it from burning. Add the ground beef to the pan along with the salt and pepper. Break up the meat with your cooking spoon and stir frequently to ensure all pieces are cooked through. Add both cans of tomatoes to the pan and stir to incorporate. Turn the heat to low and allow the sauce to simmer while you cook and assemble the vegetable layer.

Place a medium large skillet over medium heat and skim with EVOO. When the oil shimmers, add the zucchini and carrots. Stir to ensure all are covered with the oil and allow to cook, stirring frequently, until the vegetables are soft. Add salt and pepper and remove from heat. Place the alfredo sauce in a medium heat proof bowl and stir in the cooked vegetables being careful to cover all of the vegetable pieces with the sauce.

Spray or brush a 13x9 glass casserole dish with EVOO or cooking oil of your choice. Ladle in enough of the mushroom/meat sauce to cover the bottom of the dish with appx 1/2 inch of sauce (you will need the moisture to cook the noodles). Layer with 3 lasagna noodles running the length of the pan. You will have space left at the end of each row of noodle. Break one more lasagna noodle into thirds and use each piece of broken noodle to complete the row so that all of the noodles reach from one end of the pan to the next. You will see that there's a bit of space between the rows of noodles. I used to worry about this and fret over layering my noodles from top to bottom, side to side, but have found that the dish is just as yummy, with a few less calories, if I use a minimum of noodles. So, I make two noodle layers and don't sweat the small amount of space between them. Top the first noodle layer with a few more ladles of red sauce to ensure even coverage.

Next, place the veggie alfredo layer on top of the meat and mushroom sauce, spreading the veggie mixture evenly to cover the entire pan. Top with the second layer of lasagna noodles using the same technique as above. I do try to alternate the end with the broken pieces of lasagna for stability, so if the first layer lays from left to right with the broken noodles on the right, I alternate the next noodle layer so that the broken noodles are on the left. This helps, I think, with stability. Top the second layer of noodles with enough red sauce to fully cover them.

You are now ready to bake your lasagna. Cover the casserole with foil and place in the middle of the preheated 350 degree oven for 45 minutes. When the time is up, remove the pan from the oven and the foil from the pan. Sprinkle the final layer of cheese on the top of the casserole and return it to the oven for 5-8 minutes until the cheese is melted. 

Remove the dish from the oven and allow it to rest for 15 to 30 minutes. I find that if I begin serving the lasagna lengthwise, rather than cutting it across the short end of the pan, I have less mess and the whole thing stays together a bit better so future servings are as yummy as the first ones from the pan.

Serve with a green salad and red wine of your choice.

Weekend Roast Chicken

I laughed a bit when I titled this post. I was looking for a way to differentiate this roast bird from the crock pot version I make on week days, so, viola, it must be a weekend version!!! In theory, you could make this chicken in the crock pot too, I suppose. You'd miss out on the super crackly deep brown skin though and I'm not sure the wine would cook out to something mild and delicious, but hey, give it a try and let me know how it works out. Who knows, maybe there's a crock pot chicken two just waiting to be shared :)

I like to make this roast chicken when we have company, when I have extra time and want a special meal for my darling family, or when I just find myself craving it. It's super easy, so if you're in the cooking mood, you can add some special sides. I love to serve this with homemade mashed potatoes and steamed green beans. Risotto would be nice too since you can use the same wine in both recipes and get that symbiosis that makes food go together so well on one plate. 

If you find yourself in the fortunate situation of having leftover chicken -  sometimes the bird is just picked clean, as was the case the last time I made it for visiting family members - it's terrific in a simple salad or, a really good lunchbox sammie with slices of the chicken, some really good mayo and high quality bread (in our case, GF of course). 

Whatever you decide to add to the menu on the first serving or to do with the leftovers, please just make it. Yep, it's that good!

Weekend Roast Chicken

• 1 good quality whole chicken, the best you can buy
• 2 celery stalks, clean and cut into large chunks
• 3 carrots, large, clean and cut into large chunks
• 1 large onion, clean and cut into wedges
• 1 bunch fresh herbs appropriate for poultry (sage, parsley, rosemary, thyme, etc.)
• good white wine
• fresh ground black pepper
• Kosher salt

Preheat oven to 375. Arrange celery stalks, carrots, onion wedges and fresh herbs in the bottom of a heavy pan that has a tight fitting lid. I use my 5 qt Dutch oven or a ceramic baker that came with a lid. Wash your bird thoroughly, letting fresh cold water run through it until clear. Set the chicken on a stack of paper towel that you've placed on a plate, cutting board, etc. and dry it thoroughly with more paper towel. Set bird in the center of the carrot, celery, onion and herbs. Pour enough white wine in the pan that it comes an inch or so up the side of the bird. You don't want too much or the skin won't crisp nicely (I know, I've made that mistake). You want just enough to provide delicious steam for the bird to absorb while cooking and so that you have a lovely pan sauce when you're done. Cover the bird generously with salt and pepper, place the lid carefully on top and put the whole thing in the oven. 

Allow your chicken to roast covered for the first hour, then remove the lid and allow to roast uncovered for approximately 90 minutes or until the juices run clear. If you're having a bit of trouble getting the thighs and legs to fully cook, make an incision around the leg to let in more heat and allow this part of the bird to fan out a bit and finish cooking. I had to do this the last time I made this recipe and it really improved the cooking time, which meant that my chicken didn't dry out and everything was cooked through. 

I like my chicken to be well done, no pink even close to the bone and the meat is tender and soft. This way, I always get a juicy bird that come off the bone easily and makes carving and eating a breeze. 

Once the chicken is done, remove the pan from the oven. Place the chicken on a large plate, platter or cutting board (not the same one you used when it was raw!!!!). Place a strainer over a large bowl and pour the juices, veggies and herbs through it so that you capture all of the lovely juices that have collected in the bottom of the pan. Discard the veggies and herbs and place the juices back into the pan you cooked the chicken in or reserve for the second day if you don't want to serve pan sauce right away.

Place the pan with the juices on a burner and turn it to medium high. Allow the juices to come to a boil and reduce by 1/3. Add either a slurry of cornstarch and cold water or cream/half & half to the liquid (just a few tablespoons), some fresh chopped herb that you used in the bottom of the pan and, if you're really going for broke, a nob of butter (1 tbsp), unsalted of course. Taste sauce for seasoning and adjust as necessary. Serve along side bird.

One last little thought on this chicken. I've made it with all types of white wine, including the sparking variety like Champagne and Prosecco. What you get is generally a bit sweeter sauce, but a lovely bird that's fit for a special occasion. 

~Enjoy!

GF Breaded Chicken Fingers

Everyone on a special diet has at least one thing they miss from "the old days". For me, pizza is still my number one all time favorite food, though I don't get to eat it very often. Another thing that I miss is fried chicken. In lieu of fried chicken, I'd sometimes order chicken tenders or breaded chicken strips when dining out in my pre GF days. This weekend I found myself craving something from the old days and decided to try my hand at making a homemade version of chicken fingers.


I buy Udi's GF breads on a regular basis. I have found that taking my lunch to work is not only more economical, but my tummy is much happier as well. I buy Udi's brand because I think it has the best taste and texture. It also happens to be the one that doesn't upset my stomach. I've tried other brands and just am not able to tolerate them, so Udi's it is!


GF bread contains "heels" on each end of the loaf, just like any other loaf of bread. Sometimes I toast the ends of my GF bread and treat them like a bagel with the condiment of choice. Recently, though, I began saving them in the freezer with the intent of turning them into some pretty cost effective GF breadcrumbs. My timing was right on with my chicken finger craving since I finally had enough ends to try making my own GF crumbs. The method is really easy and the results superb, very similar to those of a traditional breadcrumbs albeit softer in texture. 


Today, I used the crumbs to bread marinated chicken thighs. Next time, who knows what my inspiration will be. I used Giada de Laurintilas' chicken tenders recipe as a starting point and spring boarded my way to a GF version that was pretty tasty, if I do say so myself. I served them with the GF zucchini fritters from Smitten Kitchen. Note, I found that I should have slipped the fritters into the oven for a bit after browning them in the skillet. I didn't know to do this and found that the fritters, while very tasty, they weren't cooked through. Still, this made for an enjoyable and pretty easy Sunday evening dinner. Let me know if you give it a try at your house.


One final note. I know that 1/4 cup of hot sauce may seem like a lot, but the ratio of hot sauce to buttermilk ensures that you just get good flavor from it and not any heat. You can choose to leave out the hot sauce if you need to. I encourage you to give it a try though, my four year old had two chicken strips and doesn't like anything spicy - even black pepper is too much for her. Maybe this will help you to decide for yourself whether to include the hot sauce or not.


~Enjoy


GF Breaded Chicken Thighs

• 1lb skinless, boneless chicken thighs
• 1/4 cup Frank's Hot Sauce
• 1 tbsp onion powder (not salt)
• 1 tbsp garlic powder (not salt)
• 1 tbsp fresh chopped parsley
• 1 tsp black pepper
• Lowfat Buttermilk

Cut each chicken thigh in half and place in a mixing bowl with tall sides. Add hot sauce, onion powder, garlic powder, parsley and pepper. Pour over enough buttermilk to sufficiently cover all of the chicken. Using a fork or a large spoon, stir the chicken around in the marinade until the color is uniform and all of the seasoning appears to be well distributed. Cover with plastic wrap and refrigerate for at least an hour and up to a day to allow the meat to absorb the marinade and tenderize.

Meanwhile, fit the large bowl of your food processor with the chopping blade. Break frozen bread heels in half and place halves in the bowl of the processor. Process the bread until it forms a crumbly texture and the crumbs are a consistent size. You can stop the processor and restart it after stirring the crumbs with a fork or spoon to redistribute the large pieces and achieve a more consistent product. 

Put the crumbs in a dish or plate and add 1 tsp salt and 1/2 tsp finely ground pepper. Mix the crumbs with a fork to distribute the seasoning and set aside.

In another dish (this one with sides) add 1 cup of Just Whites egg product or 3 egg whites mixed with a little (tbsp or two) of water and beat with a fork to combine. You want a loose egg white that will coat your chicken pieces as evenly as possible.


Remove the chicken from the marinade and pat dry with paper towels. Add a few chicken pieces to the egg white and, using only one hand (keep the other for the bread crumbs!), turn them over in the egg to evenly coat. Place each chicken piece in the bread crumb dish after you coat it with the egg. 


Using your other hand, turn the chicken pieces over in the bread crumbs taking care to pat the crumbs into any areas that are missing breading or that need a little extra coating. When finished, place the coated chicken on a baking pan that has been fitted with a silpat or parchment paper.


Place the baking pan in the oven and allow to bake for 25-30 minutes, depending on the size and thickness of your chicken pieces. Test for doneness by cutting into the top of one of the chicken pieces. The chicken is done when cooked through and the juices run clear.


Serve with your favorite condiment.

Ain't No Thing but a Chicken Wing!

As we now live 30 miles south of Indianapolis, we find eating out as a way to make it through a hectic week is not working for us. As a result, I'm trying various ways to get dinner on the table at a reasonable hour. So far, preparing ingredients ahead and using my crock pot are two methods that seem to work well. Since we're not eating out as much, I've found myself trying to make home versions of those items that we've traditionally treated as something to be enjoyed in a restaurant. Wings are one of these item. 


A few days ago, my darling hubby said that he had a craving for wings. In the past, we would have placed an order with the BW-3's just down the street from our previous house. I have occasionally made wings at home, but have found that the work to separate the wing into three parts (drummie, tip and whatever they call that other piece) to be hard work and to take way too long to allow you to make and serve them the same evening. Wanting to avoid such tedious work this time around, I decided to cook the wings the day before and then try separating them at the joint with my trusty chef's knife. Turns out this was pure genius. It took no time to work my way through enough cooked full wings to make two dozen wing pieces and I had plenty leftover for lunch or the next night's dinner.


In addition to this new method for separating the wing parts, I also wanted to complete all of the prep on Monday night so that we could have them for dinner on Tuesday. At times in the past, I've fried the wings. This is the way traditional wings are made in a restaurant. However, this is a hands on method and takes quite a bit of time as you can only fry so many wing pieces at one time, so you end up frying batches of wing parts. Then, there's the smell that goes along with deep frying. I never like to wake up the next morning and be reminded of what we had for dinner the night before, no matter how tasty it was! Fortunately, I've had great results in the past simply baking the wings and have come to prefer this method in recent years. I like this option as the skin is still crispy and the fat is rendered, so it's a bit healthier (although I'm not going to argue that chicken wings are anything but a food to be enjoyed on occasion). Because the oven method afforded a hands off option, I went with it this time so that I could enjoy dinner and family time while preparing a major part of dinner for the next night.


I have to say that baking the wings whole not only produced the crispy skin we like, but fixed my issue with separating the wing parts. Once the wings were baked and cooled, I simply took out my big chef's knife and easily cut through the joints. I discarded the chicken tips, but they smelled so good that I considered tossing them into a baggie for the freezer for a day when I wanted to make homemade chicken stock. 


The final piece to making terrific chicken wings at home is the sauce. You can buy a variety of sauces in the average grocery store. I've seen traditional wing sauce, teriyaki sauce and, of course, there's always BBQ sauce. Use your favorite or making the one below for a traditional "Buffalo" style wing. Whatever you decide, give this "recipe" a try sometime when you either want a special treat or are having friends over. 


~Enjoy!


Good as Restaurant Chicken Wings

• 1 large package of chicken wings (2 lbs or so)
• 2 good size baking sheets (mine are half sheet pans and it took both)
• Sauce (my recipe follows)

Preheat oven to 400 degrees. Arrange oven racks so that two of the racks are in the middle to upper middle third of the oven. 

Remove chicken wings from package and place them in a strainer. Rinse the wings under cool running water until the water runs clear. Drain the wings thoroughly and place them on strips of (multiple layers) paper towels. Lay the wings in one layer, do not stack them. Using more layers of paper towel, dry the wings thoroughly.

Arrange the dried wings on a baking sheet. I found that there's a certain way that the wings fit together so that you can maximize the number you can get on a sheet. The wings can touch a bit, but you want one even layer, not stacked layers. Also, it's better to arrange fewer wings on a sheet than to over populate the baking sheet and have them steam rather than bake. If they steam you'll have rubbery wings that likely haven't rendered their fat properly, so you won't achieve that wonderful crispy skin.

Sprinkle the wings with salt and pepper to taste. This is also the time to add unique seasonings to your wings. Stick to ground spices though as fresh spices, like chopped garlic, will burn in the oven given the amount of time the wings need to cook. Good ground spice candidates include:  garlic powder (not salt), onion powder (not salt), smoked paprika or, if you're going for the sweet and spicy approach, cardamom, cinnamon or Five Spice powder. 

Place the wings in the oven, one baking sheet per oven rack, and allow to cook until wings are cooked through and the skin is crispy. The specific amount of time depends on your oven. In my oven, this took 90 minutes. 


Remove the baking sheets from the oven and allow the wings to cool. If you are preparing the chicken for use on another night, place the cooled wings in a container and refrigerate until you're ready to use them. If you plan to use them on the same day you bake them, follow the steps below once the wings are cool enough to handle.


Working with one full wing at a time and using a stable cutting board and a sharp knife, remove the wing tip and discard. Next, turn the wing up so that the joint that connects the two wing pieces is on the board and the two ends are in the air - looks like you're holding a V. Use your chef's knife to cut down through the middle of the joint (middle of the V) and apply a little pressure to separate the two parts. Place the parts in a baking dish. Cover the baking dish with foil. Place wings in the oven for 20 to 25 minutes until they are hot and steam is rising from the dish. Add the sauce and stir to evenly distribute it. Place the foil back over the baking dish for 5-10 minutes to allow the sauce to come to temperature and the wings and sauce to marry a bit. Serve your wings with traditional condiments like blue cheese and celery or try something different like sweet potato fries.




Traditional Buffalo Sauce
Most traditional wing sauces have two components - hot sauce and butter. My specific combo is below. Feel free to adjust the heat to your liking.

• 1 stick unsalted butter
• 1/4 cup Frank's hot sauce
• pinch of salt and pepper

Place butter in a 2 cup Pyrex glass measuring cup and melt in the microwave on defrost. When the butter is fully melted, remove it from the oven and stir to ensure an even distribution of fat and water and to make sure it's evenly melted. Add hot sauce to the Pyrex along with the salt and pepper. Whisk to combine and taste for seasoning. Adjust as necessary. Pour the sauce over the wings and proceed according to directions above. If you like hotter sauce, add more hot sauce. If you like your wings on the mild side, as I do, add the hot sauce a little at a time until you determine the right ratio for your taste.

Enchilada Casserole and Latin Inspired Garden Salad (Gluten Free, Nut Free)

This has been a very busy weekend for our family. Our daughter turned four on Wednesday, so yesterday morning we entertained six toddlers at a bounce facility. Then, my parents were visiting this week, so we spent some quality time with them. Next, my hubby's sister and niece came to visit for our daughter's birthday. This meant that a family party was in order. Finally, today is Father's Day and a nice lunch is in order to both celebrate what a wonderful dad my hubby is and to send off our company with full bellies. 


Thankfully, a few weeks ago I made crock pot carnitas. The recipe made a huge batch of delicious shredded pork so I was able to served some really yummy tacos at the time and throw the rest into the freezer for another day and another inspiration. Today, I needed a quick approach to a healthy and delicious lunch. Fortunately, the carnita meat was ready and waiting.


Below is my recipe for turning the carnita meat into an enchilada casserole. I prefer the casserole approach to enchiladas, over the rolled variety, as the casserole method gets you the same result, but much faster with less muss, fuss and, frankly, because the corn tortillas are typically briefly fried in oil, fewer calories. 


I served the enchiladas with gluten free corn casserole and a Latin inspired garden salad. The result was a meal that was satisfying, in the way that only true comfort food can be, and featured a variety of flavors and textures. Let me know if you give it a try.


~Enjoy


Enchilada Casserole

• 4-5 cups crock pot carnita meat
• 8 white corn tortillas
• 1 small can mild enchilada sauce
• 1 16 oz can tomato sauce
• 1 8 oz bag shredded Mexican blend 2% cheese

Preheat oven to 350 degrees. Prepare a 9x9 baking dish by spraying it with olive oil. Set aside. In a medium size bowl, combine tomato sauce and enchilada sauce, stirring to combine. Add appx. 1.5 cups enchilada tomato sauce in the bottom of the prepared baking pan. Place 4 corn tortillas in the bottom of the pan. The tortillas may overlap a bit in the middle and the deepest part of the corners will not be covered, but that's okay. Top the tortilla layer with the carnita meat being sure the meat covers the tortillas completely and in an even layer. Top the meat layer with half the cheese. Place the final four corn tortillas on top. Pour over the remainder of the enchilada sauce. 


Cover the pan with foil and place it in the preheated oven for 45 to 55 minutes. The casserole is ready for the next step when the whole casserole is bubbly on top and steam rises from all parts (middle, corners and sides). Remove foil and add the remaining half of the cheese in an even layer on the top. Return the baking dish to the oven for 10 minutes or until cheese is melted, but not darkened in color (this is important for low-fat cheese).


Remove casserole from the oven and allow to cool for 5-10 minutes before serving. Serve with salad and corn casserole.




Latin Inspired Garden Salad

• 1.5 head of romaine lettuce, washed and drained
• 1 cup frozen corn nibs, thawed
• 1 cup canned black beans, rinsed and drained
• 1/4 large red onion
• 1 cup carrot slices
• 1 to 1.25 cups Frito scoops or your favorite corn chips
• 1 avocado
• 1 cup shredded 2% Mexican Cheese Blend
• 1/4 cup lime juice
• 2 tbsp agave
• 1 cup olive oil
• pinch ground cumin
• salt and pepper to taste
• 2 tbsp dried parsley flakes, crushed in your hand 

Chop the lettuce into bite size pieces and place in the salad bowl. Add the corn, carrots and black beans. Slice the onion into thin strips and add those to the salad bowl. Using clean hands, toss the salad until the ingredients are well combined. Cut the avocado in half and scoop out the two halves. Cut each half into quarters and then chunks. Top with the shredded cheese. Place corn chips or tortilla chips on cutting board and, using the heel of your palm, crust the into large chunks. Top the salad with the corn chip chunks. Set salad aside while you make the dressing.

In a clean jar with a tight fitting lid, combine the remaining ingredients to create the dressing. Tighten the lid and shake vigorously until the dressing emulsifies. Serve along side the salad.

Halibut Picatta over Brown Rice (Naturally Gluten, Nut and Dairy free)

I have been craving fish this week, no explanation for this craving other than maybe my body needs it. On occasion I try to do what I'm told, so I had salmon twice this week for lunch and made fish for dinner tonight. 


Fish is the one thing that worries me in the kitchen. I do not make fried fish because it's nearly impossible and I don't like smoke or the way my house smells the next day. Baked, grilled, poached or pan fried fish is another story. It's all pretty easy and doesn't tend to stink up the place. So, when I make fish I stick to one of those methods.


Recently, darling hubby and I placed an order with the Great Alaska Seafood. If you order enough product, the shipping is free and I'd much rather have extra fish! In addition to some truly terrific salmon, I bought a pound of Halibut. I wasn't sure at the time how I would prepare it, but came up with a concept tonight and have to say that it probably made some of the best fish I've ever turned out. I use the term "concept" in describing it as I can't really say it's a recipe. It was more a little of this and a bit of that, so the amounts below are approximate.


One note about the rice. I recently acquired a rice cooker and have to say that it has quickly endeared itself to me as one of the few unitask kitchen appliances that I can no longer live without. Not only does it make terrific tasting rice, brown jasmine or basmati are our favorite, but it makes cooking rice a breeze. Did I happen to mention that I'm not a very good rice maker either? Well this little appliance certainly fixed that issue. I wish I'd bought one years ago!


Back to the fish dish, vary the veggies to your own taste or what you have on hand. Select a white wine you like or, like me, use the partial bottle you have in the fridge. 


If you have a favorite fish recipe, please let me know. I have a few more filets in the freezer so could use some ideas.


~Enjoy!


Halibut and Veggie Picatta
1 lb Halibut fresh or thawed
1 cup red onion, small dice
1 handful carrot matchstix
1 cup colored bell pepper (I used yellow)
1 cup diced tomatoes (I used canned)
1 cup artichoke hearts (canned)
3 tbsp capers, optional
1/2 cup fresh parsley, chopped
2 cups white wine
1 cup chicken broth
EVOO
salt and pepper
Cooked and buttered brown rice 


Heat a medium skillet with tall sides over medium heat. Coat the bottom of the pan with just enough olive oil to keep the fish from sticking. Pat fish filets dry with paper towel. Salt and pepper the fish. When the oil has come to temperature, using tongs, place fish top side down (also known as presentation side; basically the side that didn't previously have skin covering it) in the hot skillet and cover with a lid. Allow fish to cook covered for five minutes. Check fish by removing lid and checking fish to see if it has released from the bottom of the skillet. When the fish releases easily, it's ready to turn. Salt and pepper the second side of the fish before you turn it over. Allow fish to cook covered on the second side for 3 or 4 minutes. You don't want the fish to be completely cooked at this point. Remove it from the skillet to a plate and cover with foil and the skillet lid. Set aside.


Add a bit more olive oil to the skillet and follow with onion, carrot and pepper. Salt and pepper the veggies and stir to combine. Allow veggies to cook for a few minutes until soft. Add the wine and chicken broth and stir to scrape up the brown bits from the bottom. Turn heat up and allow liquid to reduce to half. Add tomatoes, artichoke hearts and capers, stirring to incorporate into the sauce. Gently place fish back in the skillet and cover with the lid. Allow the sauce and fish to cook covered for 3 or 4 minutes or until fish is flakey and just cooked through. Add parsley and stir gently to distribute throughout the dish. Remove pan from the heat.


Place rice on each plate and serve the fish along side. Spoon veggies and sauce over both rice and fish. 

Gluten Free Corn Dogs (Wheat and Nut Free)

I love corn dogs. They've always been one of my favorites and I feel like a kid each time I get to enjoy one. Unfortunately, going gluten free put a serious kink in my ability to eat them. Over the past year, I've tried a variety of gluten free cornbread recipes and have yet to come across any that I really love like I loved my Jiffy Corn Bread Mix. This was a major obstacle in my ability to turn a simple cornbread recipe (I also happen to love just cornbread) that we might enjoy on any weeknight into a special treat.


Today though, I needed to come up with something quick and yummy for lunch. Since it's a holiday weekend and the kick off to summer, I also wanted something fun and a bit festive. I added a pin to one of my Pinterest boards a few weeks ago that featured a picture of mini-muffin corn dogs and that picture has been floating around in my head ever since. 


The mini muffin version of this classic appealed to me for a few of reasons. One, the fact that I could bake the corn dogs, rather than deep fry them is so much easier (I love to cook, but admit that frying is beyond my culinary abilities for some unknown reason). Two, baking them is so much healthier, so this once or twice a summer treat can be enjoyed a few times a year. Three, mini muffins are ready made for portion control for adults and are just the right size for little hands. Finally, making these at home is so much more cost effective. I've priced the box of GF corn dogs many times in the GF freezer case and just cannot bring myself to pay what I think of as "the State/County Fair price" per corn dog. 


Well, today was the day. So, I set out to find a cornbread recipe. This time, however, rather than search for a gluten free version, I started with a simple Google search for cornbread that included a reference to my beloved Jiffy Cornbread mix. 


Viola! Success. I quickly came across the Hillbilly Housewife's blog. She had an entire page dedicated to corn and cornmeal recipes, including a terrific recipe for homemade corn dogs that looked like it would be the perfect starter recipe for my gluten free mini muffins. And, I was so right. I tweaked the recipe for my own preferences and pantry ingredients (e.g., I don't keep self-rising corn meal on hand) and to make it gluten free. 


The results were delish. My darling hubby and I loved them and it made me feel like summer is truly here. My GF recipe is below. The only thing I've changed from the way I made them is the placement of the hot dog in the muffin tin. Placing the hot dog on its side, rather than up and down in the middle as I saw on Pinterest, allows you get a better balance of cornbread and hot dog in each bite. Thanks to my darling hubby for recommending this easy change that I think will elevate this old fashioned treat just a few steps higher in your (cook)book!


~Enjoy


Gluten Free Corn Dog Mini Muffins

• 1/2 cup of egg substitute or 2 eggs, beaten
• 1 cup of milk
• 1/4 cup unsalted butter, melted and cooled
• 1/3 cup Turbinado sugar
• 2 tbsp GF baking powder
• 1 tsp sea salt (fine grind)
• 5 good quality hot dogs (I used Vienna Beef)
• 1/2 cup course corn grits or polenta
• 1 cup finely ground corn meal
• 1 cup gluten free flour blend (rice, tapicoa, potato flour and xanthan gum)
• 1 cup frozen corn kernels, thawed

Preheat oven to 450 degrees. Place rack in the middle of the oven. Place the mini muffin tin on a baking sheet and place it on the middle rack. Allow oven to come to full temperature while you mix the ingredients. 


Combine wet ingredients in a small bowl until well mixed. Add corn kernels and stir well. Set wet ingredients aside. 


Combine dry ingredients in a medium bowl whisking to ensure baking powder and salt are evenly distributed throughout the mixture.


Pour the wet ingredients into the dry and stir with the whisk until the batter is uniform. Set the batter aside while you prepare the hot dogs.


Cut hot dogs in 1 to 1.5 inch segments. Once you cut the first, use it as a guide to make cutting the rest much faster. This will also ensure that all of your muffins cook at the same rate and that you get a consistent product.


Remove the hot muffin tin and baking sheet from the oven. Using two spoons from your silverware drawer (I used a tablespoon and a teaspoon), scoop a enough batter on the tablespoon to cover the bottom third of the well. Add the batter to the first well of the mini muffin tin, using the smaller spoon to push the batter off the tablespoon into the well. Lay 1 hot dog segment sideways across the muffin tin. Top with enough cornbread batter to finish filling the well. The hot dog should be fully encased in the cornbread. Repeat to fill the rest of the wells in the tin.


Bake on the middle rack of the preheated oven for 10-12 minutes or until golden. Remove the muffins from the oven and allow to cool for a few minutes before serving. Serve with traditional yellow mustard, or if you must, ketchup. 


1 Serving = 3 mini muffins

Crock Pot Pork Carnitas (Naturally Gluten, Dairy and Nut Free)

Since we purchased our new home in January, I've been trying to find even more ways to save money. Because we eat most of our meals at home, the grocery store is the place where I can try to make the biggest gains in money saved. This focus has inspired me to try to be even more flexible in what I purchase and when. Meat is one way that I've found I can save a lot of money, buy it when it's marked down and freeze it for another day. This approach has also required me to become even more creative in the kitchen. 


My latest challenge comes from country style pork spareribs. The naming of this cut of pork is truly a misnomer as it truly looks like the butcher took a piece of fairly lean pork and cut it into long slim chunks. There is no "rib" bone, these do not look anything like your traditional baby back pork ribs that you think of when you hear that little jingle from Chili's restaurant chain. These are quite simply hunks of meat that are just waiting for divine inspiration. 


My first attempt for these is going to be carnitas. My thought is that I can serve these lots of ways:  as tacos with the traditional fixings, as burritos with the shell made from a gluten free crepe, over rice or even along side morning eggs or with a little BBQ sauce added to make pork sammies (served on a gluten free bun, of course). I see endless possibilities. 


As usual, I did a general recipe search, found one I liked and used it as a basis for my own spin. Here's the recipe I started with, my rif on this crock pot dish is below. 


~Enjoy




Crock Pot Carnitas

• 1 large carrot, cut into large chunks
• 2 stalks celery
• 1/2 medium to large onion, cut into chunks
• 2 tbsp onion powder
• 2 tbsp dried parsley
• 1 tbsp + 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp ancho chili powder
• 1 tsp smoked paprika
• 2 tbsp minced garlic
• 1 tsp chicken soup base
• 1 tsp ground black pepper
• 1 tsp agave syrup
• 2 tbsp lime juice

Combine all dried and ground spices in a small jar. Crush the dried herbs as best you can to release some of their flavor. Place veggies on the bottom of the crock to create a layer of aromatics. Top the vegetables with water and then add the pork pieces in a single layer. Sprinkle with the spice mixture and add the garlic  spreading it evenly over the layer. If you have too much pork to make one layer, do one layer at a time adding spices to each layer as you go. When you have all of the pork spiced. Add agave and chicken soup base. Plug in crock pot and allow to cook undisturbed for 8 hours.

DIY Hot Chocolate (Naturally Gluten and Nut Free)

A long, long time ago, before darling hubby and I were married, we bought a large supply of gourmet hot chocolate packets and enjoyed them on a regular basis. Now that we're older and wiser (not to mention married with a child), we realize what a nutritional and financial waste those little packets were. 


Today, we still love hot cocoa, as does our daughter. The difference is that we try to make this a healthier treat and one that allows us to gain both nutritional advantages as well as satisfies our taste buds, not to mention a treat that doesn't break the bank! The recipe below also meets our needs from an allergy perspective. Make this cocoa dairy free by substituting your favorite type of milk - almond, coconut, soy, etc. Change your cocoa up by adding peppermint syrup/extract, coconut, orange or other flavorings you like.


~Enjoy

Homemade Cocoa

• 1/2 teaspoon Hershey's Special Dark cocoa powder (unsweetened, the type made for baking)
• pinch of salt
• pinch ground cinnamon
• 2 tsp agave syrup or other natural sweetener to taste (e.g., stevia)
• 1/4 cup hot tap water
• hot milk
• 1/4 tsp pure vanilla extract

Mix first 4 ingredients in the bottom of a coffee cup. Add hot tap water and stir well to combine water with other ingredients. Add vanilla and hot milk. Stir until the mixture is well combined and homogenous. Serve with cinnamon stick, marshmallows or whatever way your heart desires.

Gluten Free Meatballs

I remember my mom making meatballs when I was little and serving them in a bit of tomato sauce over rice. They were so good and the rice was a much lighter alternative to the spaghetti most Americans think of when they think of pairing meatballs with a starch. 


Turn the clock to the present and meatballs are one of our daughter's favorite foods. She has her own way of enjoying them though - along side alfredo sauced pasta or with some buttered noodles. 


My inspiration to make them today is that we recently acquired a rice cooker. It's taken me years to decide that I wanted to add one to my kitchen equipment and now that I have, I am so glad I did. We had rice three times the first week and I think I'll make some extra to freeze for those nights when it would round out a fast dinner option. Fortunately, our daughter also happens to love brown rice, so I think that she might enjoy some meatballs the way my mother served them. Enter, Friday night dinner!


I've tweaked the traditional meatball recipe to ensure they are flavorful and gluten free. If you have other food sensitivities - like eggs - I've tried to include a substitute if one is needed and available.


Gluten Free Meatballs

• 1 lb ground meat - I've used beef, chicken, turkey and pork. They all work well.
• 3 Jenny O hot Italian sausage links, casing removed
• 1 cup cooked brown rice
• 1 medium green pepper, diced small
• 1 small onion, diced small
• 1/2 tsp salt
• 1/4 tsp ground pepper (black)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp dried parsley, ground between your palms over the bowl to break it down into a powdery consistency
• 1 egg, beaten with a fork - if you're allergic to eggs, leave it out

Combine all ingredients in a large bowl and work with your hands to gently combine until the mixture is uniform. Sometimes I put the egg in the bowl first and add the spices then beat it with a fork again then add the rice and the meats and mix it all together. Other times I throw it in the bowl in the order I come to each ingredient in my kitchen and that works as well. 


Wash your hands and leave them a little wet. Using a tablespoon or a cookie scoop, scoop a walnut size ball of the meatball mixture into your hands and form it into a ball. Don't squish the ingredients together to be too compacted, this will make your meatballs heavy. Lay each meatball on a baking sheet as you finish forming it.


Once your baking sheet is full, place it in a preheated 350 degree oven and allow to bake for 15 minutes. Check your meatballs to determine how they're cooking. You want the finished meatball to be golden on the outside and nearly done in the middle. Depending on the size of your meatballs, this can take between 20 and 30 minutes. Don't be afraid to sacrifice a meatball or two to determine cooking time. 


Once the meatballs are done, remove them from the oven and cool on the baking rack. When cool, you can:  1) refrigerate them for use within a couple of days, 2) place them in a freezer bag and freeze for use when you need them, or 3) use them immediately.






To serve, I make a very simple marinara sauce and finish cooking the meatballs in the sauce to enhance the flavor of both the sauce and the meat. Below is my recipe.


Gluten Free Marinara Sauce

• 1 onion, diced small
• 1/4 cup EVOO
• 1 tsp minced garlic (from a jar as I'm lazy)
• 1 large bunch of basil, rolled into a "cigar" shape and sliced thinly
• 1 28 oz can of San Marzano tomatoes, diced
• 1 28 oz can of San Marzano tomatoes, crushed
• salt and pepper to taste
• a little sugar if needed

Saute the onion in the EVOO in a heavy bottom sauce pan. Add the garlic and saute for 1 minute more. Add both cans of tomato product and stir to combine. Turn the heat to low and partially cover the sauce pan with a lid to avoid creating a mess on your stove top. Stir frequently to avoid scorching your sauce on the bottom of the pan. Allow to cook over low for no more than 10 minutes. Add basil and stir to combine. 


Taste your sauce with a clean teaspoon to determine the amount of salt, pepper and if any sugar is needed to balance the sauce. Serve immediately or allow to cool and freeze. This sauce keeps in the fridge for 3 or 4 days. It also makes a terrific base for pizza. If I use it for pizza I sometimes add a little crushed red pepper flakes to enhance the flavor before spreading it over the crust. Always, always, always taste the sauce before you use it to determine if any tweaking is needed for it to be super tasty.


Once your sauce is made, add the meatballs to the pot and heat through over low heat until the meatballs have cooked through and are warm in the middle - probably 8-10 minutes. Stir frequently while the meatballs are cooking, but be gentle and use a large spoon to move things around the pot to avoid breaking down the meatballs and keep the sauce from scorching. You can add a bit of water if your sauce is too thick once the meatballs are added to the pot. You want a sauce that covers the meatballs without being too thick or gloppy. If you do this, make sure you taste a bit of sauce before serving to determine if any additional seasoning adjustments are needed.


Serve over gluten free pasta or, as my mom did, over rice. I prefer brown basmati or jasmine from the rice cooker. Grated parmesan is terrific grated over the top.


~Enjoy