Sunday, February 23, 2014

Pork with Mustard and Wild Mushroom Cream Sauce - Gluten and Cow's Milk Dairy Free

This Pork with Mustard and Wild Mushroom Cream Sauce has become one of my husbands favorite dishes lately.  It is one of those dishes that he swears nobody would notice is gluten free and cow's milk dairy free.  He has been asking for it a few times a month since I created it.  By the way this mustard and wild mushroom cream sauce is equally good on chicken as it is on pork. 

This dish is definitely fancy enough for company but easy enough for a weeknight!  I love that once the sauce is prepared the meat and sauce go into the oven to finish cooking... Freeing you up to put together the rest of the meal which is perfect for me and my busy schedule.

I use a whole grain Jalapeno Mustard made by Jars of Sunshine in this recipe.  This particular Jalapeno Mustard is mild with a great jalapeno flavor which works perfectly in this dish; however, if you don't want to use this mustard then any good quality whole grain mustard will work. 

Pork with Mustard and Wild Mushroom Cream Sauce

6 - 1/2" to 3/4" center cut boneless pork chops
salt & pepper
1 tbs olive oil
1 large onion, chopped
3 cloves garlic, minced
10 oz mixed mushrooms (I used a frozen mix)
4 tbs dairy free buttery spread
4 tbs brown rice flour
4 cups chicken broth
1 - 12 oz can evaporated goats milk
1 cup fresh parsley, chopped
2 tbs to 3/4 cup whole grain mustard (I used Jars of Sunshine brand Jalapeno Mustard) - Use mustard to taste as this will depend on brand.
salt & pepper, to taste (this will depend on the mustard you use) 
Hot cooked rice
Preheat the oven to 350 degrees.
Spray a large baking pan (larger than 9x13 - you want the pork chops to lay in a single layer) with cooking spray.  
Season the pork chops with salt & pepper.
In a large skillet, brown the pork chops in the olive oil.
Once the pork chops are browned, but not cooked through place them in the prepared baking pan.
Reduce the heat in the skillet and begin to cook the onions in the remaining olive oil.
Cook the onions until translucent, about 7 minutes.
Add the garlic and continue to cook about 1 minute longer.
Add the mushrooms and cook about 5 minutes longer.
Add the buttery spread.
Once melted, add the flour.
Cook the flour until a blond roux.
Add the chicken broth slowly, whisking continually to prevent a lumpy sauce.
Stir in the goats milk and bring to a boil over medium low heat.
Gently boil until the sauce is thickened some, it will thicken more in the oven.
Reduce to a simmer.
Add the parsley and gradually add the mustard until the desired flavor is achieved.
We use 3/4 c of Jars of Sunshine brand Jalapeno Mustard, but depending on your tastes and the brand you use this will differ!
Season with salt and pepper after you get to the desired amount of mustard flavor.
Pour the sauce over the pork chops in the baking pan. 
 Bake for 45 minutes or longer, covered - until the pork chops are cooked through and the sauce is nicely thickened.
Meanwhile, cook the rice.

Serves 6 with a generous amount of sauce.

Variations -  6 butterflied, boneless skinless chicken breasts OR 12 boneless skinless chicken thighs
Follow the recipe just substituting the chicken for the pork. 

Tuesday, August 13, 2013

Gluten Free Crustless Goat Cheese Fruit Tart

I love Summer when fruit is at the peak of its season.  This gluten and cows milk dairy free Crustless Goat Cheese Fruit Tart is creamy and tart yet sweet and tangy... The perfect summer treat!  It is a mix between a custard and a cheesecake and is best served cold.  Speaking of cheesecake... Cheesecake is another of those foods that I miss desperately, but so many of the cows milk dairy free options are laden with soy or nuts instead.  So if you can tolerate goats milk dairy this version of a rift on a cheesecake loaded with fruit might be a perfect summer treat for you. 

Also, this recipe lends itself to being played with... Feel free to switch up the fruits as any sort of stone fruit will work beautifully in this crustless goat cheese fruit tart.  This recipe is loosely adapted from Crustless Coconut Pie from Gluten Free Easily

Crustless Goat Cheese Fruit Tart

3 large eggs
1 1/2 c granulated sugar
6 oz chevre (soft fresh goat cheese)
3 tbs rice flour
2 tbs corn starch
1 c full fat coconut milk
1/3 c coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
9 apricots, halved & pitted
1 cup cherries, halved & pitted

Preheat the oven to 350F.
Spray a deep dish pie pan with oil.
Place the fruit in an even layer in the pie pan.
Beat together the eggs, sugar and goat cheese until smooth.
Beat in the rice flour and corn starch.
Beat in the coconut milk, coconut oil, vanilla, and vinegar.
Pour the batter over the fruit.
Bake for 45 minutes or longer until the filling is set in the center.
Let cool to room temperature and then chill well before serving.

Sunday, August 4, 2013

Refrigerator Pickled Green Tomatoes

These Refrigerator Pickled Green Tomatoes which are  naturally dairy and gluten free are the result of  dealing with the hand mother nature dealt me... We had a major hail storm come through and it just thrashed my poor garden.  I wasn't home when it happened, but my husband was and he sent me pictures of the hail on the front steps.  When he wouldn't send me pictures of the garden I knew it had to be bad.  When I got home I wanted to cry at the aftermath of the damage of a fickle mother nature!!  My tomato plants which had been loaded with green tomatoes were just broken and laying everywhere with all the lovely green tomatoes knocked off and lying askew.  I picked up all of those green tomatoes and decided to make pickled green tomatoes instead of letting them waste.  Since my green tomatoes had hail damage I had to trim my tomatoes, if you use unblemished green tomatoes then pierce the small ones a few times to help get the brine to penetrate quickly.  These dairy and gluten free Pickled Green Tomatoes are delicious and in my case might be the only tomatoes I get from my garden! 

Refrigerator Pickled Green Tomatoes

Add to the bottom each quart jar:
     4 cloves of freshly peeled garlic
     1 large fresh dill head or 1 tbs dill seeds
     1 1/2 tsp whole black peppercorns
     1 small serrano pepper with slits cut into it (optional for spice)

Green tomatoes - enough to fill how many jars you want to make.  Pack the tomatoes in tightly but do not smash them.  I like small bite sized tomatoes best (pierce these to let the brine penetrate). Halve or quarter larger tomatoes as necessary.

Brine - approximately enough for 1 quart jar (combine in a small non reactive pot and bring just to boil to dissolve ingredients.)
1 c vinegar (I like apple cider vinegar for this but white vinegar is traditional)
1 c water
2 tbs kosher salt
1 tbs sugar

Pour the brine into the jar, leaving approximately ½ inch headspace.
Tap jars gently on countertop to dislodge any trapped air bubbles.
Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 1week before eating.

Monday, March 11, 2013

Dairy and Gluten Free Chipotle Apple Butter Chicken Thighs

Chicken thighs are delicious but can be boring.  I was looking for a way to spice up our dairy and gluten free dinner and found a similar recipe by another blogger.  I played with the ratios some and came up with these Chipotle Apple Butter Chicken Thighs.  They are sweet and spicy and definitely an unexpected combination of flavors.  I used my home canned apple butter; however, the store bought version will work well in this recipe.

Chipotle Apple Butter Chicken Thighs

6 to 8 chicken thighs
1 medium red onion, chopped
8 cloves garlic
1/4 tsp smoked paprika
1 to 3 chipotle peppers in adobo (depends on how spicy you like it)
1/3 cup Worcestershire sauce
1 cup apple butter

Place the chicken thighs and chopped onion in a gallon sized zip top bag.
In a food processor, combine the remaining ingredients.
Process until the marinade is fairly smooth.
Pour the marinade over the chicken and onion.
Rub the marinade into the chicken.
Refrigerate for at least 2 hours or up to over night.
Preheat oven to 425 F.
Line a baking pan with foil.
Place the chicken in a single layer in the pan. 
Pour the remaining marinade over the chicken.
Bake for 45 minutes to 1 hour or until the chicken is cooked through.
Allow to rest for a few minutes before serving.

Sunday, March 3, 2013

Dairy and Gluten Free Buffalo Chicken Lettuce Cups

Beautiful crisp butter lettuce was the inspiration for this meal of dairy and gluten free Buffalo chicken lettuce cups with a mock blue cheese dip.  Both the Buffalo chicken tenders and the mock blue cheese dip have a multitude of other uses besides in these delicious lettuce cups!  The Buffalo chicken tenders are both dairy and gluten free.  The creamy mock blue cheese dip utilizes Cypress Grove Midnight Moon Goat Milk Cheese instead of a cow's milk dairy cheese.  

Buffalo Chicken Lettuce Cups
1 batch Buffalo Chicken Tenders
1 batch Mock Blue Cheese Dip
1 head butter lettuce, separated into individual leaves
2 roma tomatoes, thinly sliced
2 stalks celery, thinly sliced
1 carrot, thin strips (I used a vegetable peeler)

Assemble the lettuce cups by layering the lettuce leaves with tomato, celery, carrots, chicken and dip.

Buffalo Chicken Tenders
1 stick dairy free buttery spread, melted
1/3 cup packed brown sugar
1/2 cup Frank's Thick Hot Sauce 
1 tsp to 1 tbs Sriracha
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 tbs cornstarch
1 1/2 lbs chicken tenders

 Combine all ingredients.
Allow to marinate for at least 30 minutes.
Preheat oven to 375 F.
Place the chicken in a single layer on a foil lined baking dish.
Pour the extra sauce over the top of the chicken.
Bake for 30 minutes.
Then broil for a few minutes longer.

Mock Blue Cheese Dip
2 oz Cypress Grove Midnight Moon Goat Milk Cheese, crumbled
1/2 cup mayonnaise
1 tsp Worcestershire sauce (check for gluten free)
1 tsp apple cider vinegar
1/2 tsp garlic salt

Mix all ingredients together.
Allow to rest at least 30 minutes for flavors to mingle.


Wednesday, February 27, 2013

Gluten and Dairy Free Pasta with Smoked Sausage and Peppers

Gluten and Dairy Free Pasta with Smoked Sausage and Peppers was born out of necessity.  Pantry meals are commonplace during the winter months here in the wilds of Wyoming.  More often than not the weather does not cooperate with scheduled grocery store trips.  In this case the pantry was looking more than a little bit bare... This is the delicious gluten and dairy free panty dinner that I was able to whip up in less than 30 minutes. 

Pasta with Smoked Sausage and Peppers

1 tbs extra virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 ring of smoked sausage, sliced (check for dairy and gluten free)
4 cloves garlic, minced
1 28 oz can diced tomatoes
2 cups chicken broth (check for dairy and gluten free)
2 tsp Tony Chachere's creole seasoning
1 tsp smoked paprika
2 tbs dairy free buttery spread
1 lb gluten free penne pasta

Cook the penne pasta according to package directions.
Meanwhile, in a large skillet begin to saute the onion in the olive oil.
Once the onion begins to soften, add the pepper and continue to saute until the pepper is almost cooked through.
Add the smoked sausage and continue to cook a few minutes.
Add the garlic and cook for another minute.
Add the diced tomatoes, chicken broth, creole seasoning, and smoked paprika.
Bring the sauce to a boil and then reduce heat and simmer until the pasta is cooked through.
Swirl the buttery spread into the sauce.
Mix in the pasta and coat well.
Allow to stand for 5 minutes to allow the pasta to soak up some of the juices.

Wednesday, November 28, 2012

Dairy Free & Gluten Free Spicy Chili with Beans

The fall and winter seasons really make me crave hearty spicy dishes like this chili.  I do a number of different versions of chili which are non-traditional; however, this is a very classic chili.  Chili should be a dairy and gluten free dish but many of the recipes out there for chili are not!  This chili is safely dairy and gluten free.

I love to serve this Spicy Chili with Beans with my Southern Style Cornbread.  

Spicy Chili with Beans

2 tbs extra virgin olive oil
2 c onions, chopped
1 1/2 c bell peppers, chopped (I like red, yellow & orange for this dish)
5 cloves garlic, chopped
2 1/2 lbs lean ground beef
6 oz tomato paste
1 tsp chipotle powder
1 tsp ground mustard
1 tsp coriander powder
1 tsp garlic powder
1 tbs seasoned pepper blend (a mix of black, red, and other peppers)
1 tbs paprika
1 tbs cumin
1 tbs onion powder
1 tbs fiesta or hot chili powder
1/4 c chili powder
15 oz plain tomato sauce
3 or 4 15 oz cans kidney beans (depends on how much you like beans)
28 oz diced tomatoes
2 tbs Worcestershire sauce (be sure your brand is gluten free)
1 tbs Crystal Brand hot sauce 
1 tbs soy sauce (be sure your brand is gluten free - I use La Choy)
1 tsp apple cider vinegar
1/4 c ketchup

In a large pot, saute the vegetables in the olive oil.
Once the vegetables are softened, add the ground beef and continue to cook until the ground beef is well browned and crumbled up.
If you have an excess of fat at this point strain it off.
While the meat is cooking mix together the dry spices in a small bowl.
Once the meat is browned add the tomato paste and dry spice blend.
Cook for a minute or two to bring out the flavors.
Add the remaining ingredients and stir well.
Bring up to a boil, stirring constantly.
Reduce heat to a low simmer.
Simmer, stirring occasionally. 
If your chili gets too thick add a little water. 
Cook at least 2 hours for best flavor.