Gluten Free Chicken Parmesan

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This is a real favorite of ours and it took a few tries before really perfecting it. I think I even posted an older recipe but I think this is how we’ll do it for now on! Now depending on how big your family is or if you want leftovers adjust the measurements to what works for you. Honestly it’s really hard to mess this on up! Try to use coconut oil to add a sweet flavor to the dish. Hope you enjoy it!

4 Chicken breasts
2c Gluten free rolled oats
1-2 eggs
2tsp Dried Garlic, onion flakes, salt, pepper, and dried basil
1-1/2c Coconut oil
2c Shredded mozzarella cheese
2-3c Tomato sauce (enough to cover the chicken)

1. Preheat oven to 350. In a food processor blend up the GF rolled oats and spices. Don’t be afraid to blend up more if needed. The mix should be close to powder consistency.

2. Crack and beat your eggs in a medium sized bowl. Take your rolled oats mix and lay it on a large plate or pie dish (pie dish works the best because it’s deep enough that your mix doesn’t get all over the counter)
In a large pan add the coconut oil.

3. Put your chicken, beaten eggs, oat mix and large pan in a line. This is key so that you don’t spread your mess around the kitchen.

4. Take your first chicken and dunk it into the eggs. Make sure it’s well covered in egg goo. Then transfer chicken from the eggs to the the oat mix. Coat the chicken well. Then move chicken into the pan. Repeat till pan is full.

5. Sauté the chicken at a medium high heat till outside is brown. Add more coconut oil if needed.

Transfer chicken to a deep cooking dish. Cover the chicken with the shredded mozzarella cheese and tomato sauce. Place in preheated oven for 35-40 minutes.

Serve with your favorite veggie, gluten free pasta, or gluten free garlic bread (Udi’s hotdog buns work the best!)

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Mac and Cheese Casserole (New Recipe)

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My little sister, who will in fact be the worlds next great chef, gave us this recipe she tried in school. It’s very cheesy and incredibly good! I used more cheese at the bottom and instead of muffin cups I used a casserole dish. Hope you enjoy it as much as we did!

1 cup uncooked gf elbow macaroni
3 cups of rice crispies (make sure the box says gluten free) , finely crushed
2 1/2- 3 cups of shredded cheddar cheese
5 tbsp unsalted butter, melted, divided
1/2 cup frozen peas (optional)
1 can flaked tuna (optional)
1 tbsp gf flour blend (Robin Hood’s gluten free flour mix worked well)
1 cup warmed milk
1 egg yolk slightly beaten
1/4 tsp salt
1 egg white beaten untill stiff and but not dry

1. Cook and drain macaroni as directed on package

2. Move oven rack to lower third of oven. Heat oven to 350 degrees. Lightly greese 12 regular-size muffin cups or casserole dish

3. In a medium bowl, mix crushed cereal, 1- 2 cups of cheese and 4 tbsp of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with a spoon

4. In a sauce pan stir together the remaining 1 tbsp melted butter and flour blend with whisk; cook over medium heat for 1 min. Gradually stir in warmed milk with whisk; cook and stir for 5 mins or until thickened.

5. Remove from heat; stir in 1 cup of the cheese until melted. stir in cooked macaroni, egg yolk and salt, fold in beaten egg white. Spoon in about 1/4 mixture into each crust-lined cup, top with remaining 1/2 cup of cheese

6. Bake for about 20 min or until golden and puffed let it cool for 5 min, remove from pan and serve warm

ENJOY!!!!!

Bruschetta on Udi’s Gluten Free French Loaf

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Last night I made one of Ashley’s favorite and dearly missed appetizers!
Bruschetta! I used a simple recipe of tomatoes, oregano, olive oil, balsamic vinegar, garlic, salt, and bocconcini. The best part was that had it on Udi’s Gluten Free French Loaf. I laid the slices pieces on a cookie sheet, poured olive oil on top, and toasted them in the oven. I then topped the bread with the tomato mix and served right away. Ashley was in heaven!

Give a try tonight!

Gluten Free Biscuits

ImageA couple of months ago Ashley was having soup and was desperately craving biscuits. We had tried GF biscuits before and they were nasty and hard. She was missing the amazing Red Lobster biscuits and I couldn’t blame her. So the search began for an amazing recipe for Gluten Free Biscuits. Fortunately it was the quickest search ever. I found the website Your Homebased Mom. I’ll be honest the way she has made hers they belong in a restaurant. Mine however belong only on our table. When I made them they came out a little more like regular biscuits.Click on the link above for to see the recipe out for yourself. I’ve copy and pasted it here and put in brackets the things I did differently.

INGREDIENTS

  • 3 1/2 C gluten free flour mix (used Bulk barn flour, might have changed the batter consistency)
  • 1/4 C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 C cold butter, cut into pieces (I melted the butter)
  • 4 eggs
  • 2/3 C cold buttermilk or almond milk
  • (added 2 tsp of Zanthum Gum too avoid cement biscuits)

INSTRUCTIONS

  • Mix together gluten free flour mix, sugar, baking powder and salt.
  • Add in butter and mix together until crumbly and pea sized. (melted mine)
  • Add in eggs and milk. Mix until a cohesive dough forms will be slightly sticky (mine was slightly runny)
  • (I added fresh garlic and onion powder)  

OK all this stuff below minus the baking part I didn’t do because I didn’t have time :S So I just took a 1/4 c, greased a cookie sheet and added them in rows of three and then baked them.  

  • Cover counter with additional gluten free flour to make rolling easier.
  • Roll out dough to 1/2 inch thick.
  • Fold dough into thirds lengthwise.
  • Fold dough into thirds crosswise.
  • Roll out to 1/2 inch thick and repeat process two additional times.
  • Cut out biscuits and placed on a greased cookie sheet.
  • Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
  • Bake in 400 degree oven for 15-20 minutes or until golden brown.
  • Brush with melted butter after baked for extra goodness if desired. (this is key to making them amazing!)

Mine did turn out quite well and some people even said they tasted like red lobsters however they did not as pro as hers. Hope you enjoy them as much as we did!

Thanks for reading and may the GF be with you!