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.

Dairy & Gluten Free Sausage & Mushroom Stuffing

For a number of years now I have been working to perfect a dairy and gluten free stuffing that could rival the stuffing my mother made while I was growing up.  Finally, I think I have gotten it right!!  This years stuffing had a great texture and the flavor was great.  It wasn't too dry or too moist.  Even my husband who is very picky about stuffing loved it!!  In fact, he finished off the leftovers the very next day.

I hope that you will give this dairy and gluten free stuffing with sausage and mushrooms a try.  Of course if you don't enjoy sausage or mushrooms this stuffing would still be great as a "plain" version.

Dairy & Gluten Free Sausage & Mushroom Stuffing

1 lb dairy & gluten free bread (I used Udi's)

 1 lb sage sausage (I used Jimmy Dean)

2 c onions, chopped

1 1/2 c celery, sliced

8 oz mushrooms, sliced

2 sticks dairy free "butter"

2 c chicken broth

3/4 tsp dry poultry seasoning

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/4 tsp dry ground sage

1/4 tsp dry thyme, rubbed

1/4 tsp black pepper

2 eggs

In a 350 F oven dry the bread until completely dried and lightly toasted.

Allow to cool then cube the bread into small pieces.

Set aside the dried toasted bread in a large bowl.

In a large skillet begin to brown and crumble the sausage.

Add one stick of the "butter", onions and celery and continue to cook until the onions are almost tender.

Add the mushrooms and cook until the onions are tender.

Set the cooked sausage and vegetables aside.

In a saucepan warm the chicken broth, one stick of "butter", and seasonings.

Take the enriched broth off the heat and whisk in the eggs.

Add the sausage, vegetables, and broth to the bread.

Stir to combine.

Place the stuffing mixture into a 9x13 lightly greased glass baking dish.

Cover with foil and bake for 40 minutes.

Remove the foil and continue to bake until the top is browned and crispy - about 15 minutes.

Jap Chae - Dairy & Gluten Free

I found these Sweet Potato Noodles also called Dangmyeon or Glass Noodles at an Asian grocery store.  I was looking for new types of gluten free noodles to try when I spotted these.  I searched for dairy free and gluten free recipes to make using these Sweet Potato Noodles and found many variations of Jap Chae a Korean dish.  However, none of the recipes I found suited what I had available.  This is my take on Jap Chae.

Jap Chae

1 1/2 lbs Dangmyon - Sweet Potato Noodles

1/2 c soy sauce (La Choy is gluten free) 

4 tbs sugar

2 tbs sesame oil

1/2 tbs Sriracha

2 tbs extra virgin olive oil

2 medium red onions, sliced

6 cloves garlic, chopped

3 cups frozen spinach, thawed

8 oz white mushrooms, sliced 

4 eggs

Cook the sweet potato noodles according to package directions.

When tender drain and rinse with cold water. 

Combine the soy sauce, sugar, sesame oil, and Sriracha in a small bowl.

Toss the cooked rinsed noodles with the sauce.

 Meanwhile, heat the oil in a large skillet.

Saute the onions until tender.

Add the garlic and mushrooms and cook for a few minutes.

Add the spinach and cook a few minutes longer.

In a separate pan, scramble the eggs and set aside.

Combine all ingredients in the skillet and heat through.

Dairy and Gluten Free Southern Style Cornbread

Since the weather has turned cooler here, we have been craving hearty warming foods.  Today I made a huge pot of chili and a pan of dairy and gluten free cornbread.  But not just any type of dairy and gluten free cornbread, I wanted Southern Style Cornbread like I grew up with.  Southern Style Cornbread is one of those baked goods that since going dairy and gluten free I have been searching and searching for just the right recipe.  I have made a number of pans of cornbread that were too dry and crumbly or weren't the right level of sweetness which lead to more pans of cornbread trying to perfect the recipe.  Well this batch is in my opinion the quintessential dairy and gluten free Southern Style Cornbread.  It has the perfect amount of sweetness and the texture is light and fluffy just how I like it!

Dairy & Gluten Free Southern Style Cornbread

Dry Ingredients
1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt

Wet Ingredients
1 cup water
3 eggs
4 tbs honey
4 tbs dairy free margarine, melted (I used Blue Bonnet Light Sticks)

Preheat oven to 350 F.
Whisk together the dry ingredients in a medium bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a well greased 9x9 baking pan.
(I used a canola oil spray to grease my glass baking pan.)
Bake at 350 F for approximately 30 minutes or until the cornbread is lightly browned on top and a toothpick comes out clean.
Allow to cool slightly before cutting and serving.

Tex Mex Twice Baked Potatoes - Gluten Free & Cows Milk Dairy Free

These twice baked potatoes are one of the dishes that my husband requests over and over again.  They are hands down the most flavorful twice baked potatoes and pair perfectly with grilled meats.  This dish combines all the best flavors of Tex Mex with the decadence of a twice baked potato.  These Tex Mex Twice Baked Potatoes are naturally gluten free.  I make mine using a soft goat's milk cheese; however, they would be wonderful and completely dairy free using a dairy free sour cream.

Tex Mex Twice Baked Potatoes

10 medium russet potatoes or 6 large russet potatoes
1 large red onion, finely chopped
1 poblano pepper, seeds & membrane removed, finely chopped
1 jalapeno pepper, seeds 7 membranes removed, finely chopped
4 large cloves garlic, finely chopped
2 tbs olive oil
1 - 14 oz can fire roasted tomatoes
1/4 tsp smoked paprika
1/4 tsp seasoned salt
1/4 tsp black pepper
1/2 cup fresh cilantro, chopped
8 tbs dairy free margarine
4 oz soft goat's milk cheese or dairy free sour cream
1/4 c fresh cilantro, chopped (optional, garnish)

Wash the potatoes.
Prick each potato a few times with a fork.
Wrap with foil.
Bake in a 400 F oven until tender (about 1 1/4 hours).
Meanwhile, saute the peppers, onions, and garlic in the olive oil.
Once the vegetables are tender, add the tomatoes, paprika, seasoned salt and pepper.
Continue to cook until most of the liquid is absorbed.
Remove from the heat and stir in the cilantro.
Unwrap the potatoes and allow to cool slightly.
Once cool enough to handle, cut each potato in half lengthwise and scoop out the tender flesh leaving a 1/4" shell.
Place the potato shells on a baking sheet.
Mash the scooped out potatoes with the sauteed vegetables, margarine and goat's milk cheese.
Fill the potato shells with the mashed mixture.
Bake at 375 F until everything is heated through and the tops are slightly crispy.
Top with more chopped fresh cilantro if desired.

Asian Orange Scented Chicken Legs - Dairy & Gluten Free

I am so sorry that I haven't been posting regularly as of late!  I really hope that this recipe for dairy and gluten free Asian Orange Scented Chicken Legs helps to make up for the lack of posting.  Things have been insanely busy around these parts...  However, I have been cooking and working on recipes to share even if I haven't been very good about sharing them here!  I will try to be better about sharing the recipes with you!

Today I wanted to share an easy to throw together chicken dish.  During the summer I especially need things that don't take a lot of minding as I usually have too many things going on as it is already!  These Asian Orange Scented Chicken Legs are dairy and gluten free but you would never guess it as they are packed with flavor!

Asian Orange Scented Chicken Legs - Dairy & Gluten Free

3 lbs chicken legs

1/3 c orange marmalade

1/3 c soy sauce (I use La Choy which is gluten free)

3 tbs honey

2 tbs corn starch

1 1/2 tbs mirin

1 tbs rice wine vinegar

1 tbs sugar

1 tbs fresh grated ginger

2 tsp sriracha hot sauce

1 tsp sesame oil

1 tsp onion powder

Combine all the ingredients except the chicken legs.

Stir until smooth.

Place the chicken legs in one layer in a 9x13 baking dish.

Pour the sauce over the chicken.

Bake at 350 F for 1 1/4 hours or until the chicken is done through and the sauce is thick and sticky.

Serve with steamed rice and steamed sugar snap peas if desired.

Mongolian Beef with Vegetables - Dairy & Gluten Free

One of the things that I love to cook is Asian food.  There is something about the balance of sweet, salty and spicy that I just love.  Cooking Asian food at home allows me to be able to enjoy it safely without the risk of gluten exposure or dairy exposure.

This Mongolian Beef with Vegetables is dairy and gluten free without anyone ever guessing that it is allergy safe.  In fact I think that you could shock people with the fact that this is Chinese food made at home and not being takeout!  The recipe is loosely based off of Meemo's Kitchen version of P.F. Chang's China Bistro Mongolian Beef.  I of course used a gluten free soy sauce in addition to playing with the sauce ratios to make it less sweet and bumping up the garlic and ginger flavors.  I also added heat by way of Sriracha sauce, which we loving call "grown up ketchup" around here.  I also wanted to add more texture and flavors to the dish by way of adding an assortment of vegetables.  I hope that you try this and love it as much as we do.

Mongolian Beef with Vegetables - Dairy & Gluten Free

1 1/2 lb lean beef, cut into small cubes or into thin slices

1/4 cup corn starch

3 tbs oil, divided 

3/4 cup soy sauce (La Choy is gluten free)

3/4 cup water

3/4 cup brown sugar

1 tsp to 2 tbs Sriracha sauce (I used 2 tbs but we like spicy!)

1 onion, cut into thin match sticks

1 yellow or red bell pepper cut into match sticks of similar size to your peas

8 oz mushrooms, sliced

1 lb sugar snap or snow peas

1 bunch of green onions, white and green cut on the bias

1 1/2 tbs grated ginger

1 tbs grated garlic

3 cloves garlic, thinly sliced

hot steamed rice

Cut the meat into either very small cubes or thin slices.

Toss the meat with the corn starch and set aside while you prepare the rest of the ingredients.

In a small bowl combine the soy sauce, water, brown sugar and Sriracha sauce.

Add as much or as little Sriracha as you like!

Stir well to combine and set aside.

 Cut your onion and bell pepper into similar bite sized match stick pieces.

Slice the mushrooms.

Cut the green onions on the bias into about 1/2" pieces.

Grate your ginger and garlic.

Slice the remaining garlic.

Once everything is prepared, heat 1 1/2 tbs of oil in a large skillet or wok.

When the oil is hot, add the onions and stir fry for a few minutes until they start to brown and just begin to soften.

Add the peppers and continue to stir fry for 1 minute.

Add the mushrooms and continue to stir fry until the onions, peppers and mushrooms are browned and just starting to soften.

Remove the stir fried vegetables to a bowl.

Add the remaining oil to the pan.

Once the oil is hot, add the corn starch coated pieces of beef.

Stir fry until the beef is browned and just barely cooked.

Add the ginger and garlic.

Stir fry for about 30 seconds.

Add the sugar snap or snow peas, and stir fry for 1 minute longer.

Add the sauce mixture.

Bring to a boil.

Cook sauce, beef, and peas until the sauce is thick and the peas are tender crisp.

Add the cooked vegetables back in to heat through.

Remove from the heat and stir in the green onions.

Serve over fresh steamed rice.

Crispy Asian Chicken with Snow Peas - Dairy & Gluten Free

I love Asian inspired food.  The night I cooked this, I needed a quick and easy dinner on the table in less than 30 minutes due to our time restrictions.  A friend of mine on Facebook  (Lisa McNally who is also gluten free) had posted a picture of a similar dish she had made the night before and shared her recipe with me.  So I played with the recipe and ended up with these crispy bite sized pieces of chicken and fresh snow peas tossed in an Asian sauce served on a bed of rice noodles to soak up all that yummy sauce.  I love how easy it is to alter Asian food to be gluten and dairy free!

I also think that this basic crispy Asian chicken would make a wonderful base for a rift on snow white chicken using snow peas, mushrooms and red bell peppers as the vegetables; or a rift on chicken with broccoli instead!  So many options for the crispy Asian chicken...

Crispy Asian Chicken with Snow Peas over Rice Noodles

1 package of thin Asian rice noodles

1 1/2 lbs boneless skinless chicken breast, cut into bite sized pieces

3 large egg whites

7 tbs corn starch

1 tbs gluten free soy sauce (I use La Choy)

1 tsp fresh grated ginger

1 tsp fresh grated garlic

oil for frying

8 tbs gluten free soy sauce (I used La Choy)

4 tbs honey

2 tbs mirin - rice wine

1 tbs rice vinegar

1 tbs corn starch

1 tsp sesame oil

1 tsp red pepper flakes

1 tsp fresh grated ginger

3 cloves garlic, finely minced

12 oz fresh snow peas

1 bunch scallions, cut on the bias into 1/2" pieces

Place the rice noodles in a bowl of very hot water to soak.

In a medium bowl, whisk together the egg whites, corn starch, 1 tbs soy sauce, 1 tsp grated ginger and grated garlic.

Stir in the pieces of chicken breast and allow to rest while you prepare the rest of the ingredients.

In a small bowl, whisk together the 8 tbs soy sauce, honey, mirin, rice vinegar, corn starch, sesame oil, red pepper flakes, 1 tsp grated ginger and garlic.

Heat a large wok or skillet with a few tablespoons of oil.

Once hot place a single layer of the battered chicken in the pan.

Cook a few minutes until golden brown on the first side, then flip and cook until golden brown on the other side.

Remove from the pan to a plate lined with paper towel to absorb the excess oil.

Add more oil if needed and continue to cook the chicken in batches until it is all golden brown.

Take care not to crowd the pan with chicken.

Remove the excess oil from the pan and add the snow peas and 1/2 of the scallions.

Stir fry the vegetables for 1 minute.

Add the chicken back to the pan.

Add the sauce mixture to the pan and stir well to coat.

Continue to cook about 1 minute longer until the sauce is thickened.

Drain the softened rice noodles.

Plate with rice noodles on the bottom topped with the crispy chicken, snow peas and sauce.

Dairy Free & Gluten Free Salisbury Steak

Comfort food... You know they kind you grew up with.  Those stick to your ribs kind of hearty meals that Mom used to make or that *shudder* came in a frozen dinner.  As we all know most of those old school comfort foods were loaded with dairy and gluten as well as to be completely honest lacking in the flavor department.  Well this version of Salisbury Steak is all grown up in addition to being naturally dairy and gluten free!  I served the Salisbury Steaks over a bed of rice and a side of "buttered" corn.  Comfort food perfection...

Salisbury Steak

For the patties:

2 lbs lean ground beef

1/2 medium onion, finely chopped

4 large cloves garlic, finely chopped

3 tbs fresh parsley, finely chopped

2 eggs

2 tbs Worcestershire sauce (check that it is gluten free)

1/2 tsp black pepper

1/2 tsp seasoning salt (check that it is gluten free)

For the gravy:

1 tbs olive oil

1 1/2 medium onions, sliced into half-moons

8 oz fresh mushrooms, sliced

1/4 c fresh parsley, chopped

3 large cloves garlic, finely chopped

4 c beef broth

1 tbs Worcestershire sauce (check that it is gluten free)

heavy pinch mustard powder

2 tbs corn starch mixed with water to form a slurry

salt and pepper to taste

Preheat oven to 350 F.

In a large bowl, combine all the patty ingredients.

Mix well to ensure that everything is evenly distributed.

Divide meat mixture into 8 even portions.

Form each portion into a flat oval shape.

In a large skillet over medium high heat, brown the patties on both sides.

Once the patties are well browned but not cooked through entirely remove to a large deep covered oven proof casserole dish which will hold them in a single layer.

In the same pan that you cooked the patties in; add the olive oil and onions.

Saute the onions until lightly browned and softened.

Add the mushrooms and brown them lightly.

Add the parsley and garlic.

Saute for 1 minute before adding the beef broth, Worcestershire sauce and mustard powder.

Bring to a boil then reduce heat to a simmer.

Simmer, covered for 5 minutes.

Taste and season with the salt and pepper as desired.

Bring back to a boil then stir in the corn starch slurry.

Cook just until thickened.

Pour the gravy over the browned patties in your prepared casserole.

Bake at 350 F for 45 minutes to 1 hour.

Serve over prepared rice or mashed potatoes if desired.

Asian Roast Beef Roll Ups with Dipping Sauce - Dairy & Gluten Free

My husband was invited to a cocktail party at the governor's house a few weeks ago.  Ever since, the has been raving about the hor dourves  which were served.  Since I wasn't at the event this is my dairy and gluten free attempt at the Asian Style Roast Beef Roll Ups which he was served.

I love the juxtaposition of the soft slightly salty meat wrapped around the fresh crunchy vegetables then the creamy dipping sauce.  We loved these colorful little bites.

Asian Roast Beef Roll Ups with Dipping Sauce

Dipping Sauce

1/2 c very hot water

1/3 cup sugar

2 tbs almond butter

1/4 c fish sauce

juice of 1/2 lime

1 tbs rice vinegar

1 tsp fresh grated ginger

2 cloves garlic, grated

1/2 to 1 tsp red pepper flakes

 In a blender or Magic Bullet, combine all the ingredients.

Blend until smooth and creamy.

Measure out 1/3 cup of dipping sauce for making the roll ups and reserve the remainder.

1 lb thinly sliced lean roast beef (check your brand for gluten & dairy)

1/3 cup dipping sauce

2 medium carrots, julienne

1 cucumber, julienne

1 red bell pepper, julienne

1 small bunch green onions, julienne

1/2 cup fresh cilantro, chopped

Separate the slices of roast beef and marinate in the dipping sauce.

Meanwhile, prepare the vegetables.

Assemble the rolls by placing a few pieces of carrot, cucumber, red bell pepper, green onion and cilantro toward the center of a piece of roast beef.  

Roll the roast beef around the vegetables.

Secure the roll ups with tooth picks in bite sized segments then cut on a diagonal.

Serve roll ups with extra dipping sauce.

Galley Mess Breakfast Casserole Dairy & Gluten Free

Galley Mess is what my husband's family calls this quick and easy breakfast casserole.  I love the name almost as much as I love this dairy and gluten free breakfast casserole.  I like to use ham as the meat; however, my Mother In Law likes to cook and drain sausage as the meat.  Feel free to use what you like best.  I like to use duck eggs for a portion of the eggs in this dish as I feel it adds a richness to the casserole.  However, the duck eggs are not necessary if you cannot find them.  Galley Mess is a very forgiving dish that is easily adapted to meet your needs and desires.  My husband loves it topped with salsa for an extra punch of flavor. 

Don't be put off by they large amount that this makes.  Simply cut into serving sized pieces and reheat for a quick and easy on the go breakfast during the week. 

Galley Mess - Breakfast Casserole

1 bag frozen O'Brien Potatoes, thawed (Be sure to check that they are gluten free.)

1 lb breakfast meat of your choice (optional)

8 oz shredded "cheese" (optional)

18 - 20 eggs

salt & pepper

salsa (optional for serving)

The night before place the frozen O'Brien Potatoes in the refrigerator to thaw.

Preheat oven to 375 F.

Lightly spray a 9 x 13 glass baking dish with cooking spray.

Place the frozen O'Brien Potatoes in an even layer in the bottom of the dish.

Top with the breakfast meat of your choice in an even layer.

We like to use a nice lean diced ham, but feel free to use cooked sausage or bacon as well. 

The meat may also be left out or replaced with 1 lb of frozen defrosted spinach that has been squeezed to remove as much moisture as possible for a vegetarian option.

Top with the shredded "cheese" in an even layer.

If you tolerate dairy use that or if you prefer use a dairy free cheese option.

We omit the cheese; however, it is traditional for this dish.

In a large bowl, whisk together the eggs with some salt and pepper.

I like to use 1 dozen chicken eggs with 1/2 dozen duck eggs when possible.  If duck eggs are not available use 20 chicken eggs.

Pour the eggs evenly over the casserole.

Bake the casserole for about 1 hour or until the eggs are set and the top is lightly browned.

Cut into pieces and serve topped with salsa if desired.

Dairy & Gluten Free Irish Soda Bread

 I wanted to make a dairy and gluten free version of Irish Soda Bread for St. Patrick's Day to go along with our corned beef and cabbage.  I just hadn't gotten around to posting it until now.  Life has been insanely busy lately :(

I poked around the internet and none of the recipes that I found seemed just right.  For one thing, we don't like raisins in a more savory bread.  In the end I decided to use both La Tartine Gourmande and the Gluten-Free Goddess's versions ad inspiration.  The resulting dairy and gluten free version of Irish Soda Bread was exactly what I was looking for. 

I love a quick and easy bread and Irish Soda Bread is exactly that!  The texture of this loaf is delightful.  It is a hearty bread with a nice crust on it, yet is is still airy.   If you can be sure to make this bread a day ahead of when  you need it.  The flavors really benefit from sitting overnight!

Dairy & Gluten Free Irish Soda Bread

1 1/2 c unsweetened almond milk (or dairy free milk of your choice)

1 1/2 tsp lemon juice

1 c millet flour

1/2 c quinoa flour

1/2 c sorghum flour

1/3 c potato starch flour

1/3 c sweet rice flour

2 tbs sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp xanthan gum

1 duck egg or 1 extra large chicken egg, lightly beaten

Preheat oven to 450 F.

Line a cookie sheet or sheet pan with a piece of parchment paper.

Combine the "milk" and the lemon juice and set aside.

In a large bowl, combine the millet flour, quinoa flour, sorghum flour, potato starch flour, sweet rice flour, sugar, baking powder, baking soda, sea salt, and xanthan gum.

Whisk to aerate the mixture.

Form a well in the center of the flour and add the milk mixture and egg.

Stir until a dough forms.

Turn out the dough onto the parchment paper and form into a round loaf.

Note: The dough will be sticky.

Using a knife, cut an X across the top of the loaf.

Bake at 450 F for 5 minutes.

Turn oven down to 350 F and continue to bake for 25 minutes longer or until the loaf sounds hollow when thumped.

Allow to cool for a few minutes on the pan, then remove from the parchment paper and move to a rack to cool.

Once cool, tightly wrap in foil and allow to sit overnight.

Serve in wedges or slices either at room temperature or slightly warmed.

Old Fashion Southern Fried Cabbage - Dairy & Gluten Free

Southern food is the food of my youth - the food I grew up gathering around the table to share with my family daily.  Now that I live in the wilds of Wyoming when I get homesick I crave Southern classics such as this fried cabbage only now made dairy & gluten free now.  This recipe is in fact the way to introduce cabbage to even the pickiest of eaters.  My vegetable avoiding, cabbage hating husband even likes cabbage cooked this way.

This recipe calls for bacon grease which is part of what makes it a truly Southern dish in my opinion.  When I cook bacon for breakfast or BLTs I always do it in my oven on a cookie sheet and then save the bacon grease in a container which I keep in the refrigerator.  While using bacon grease might not be the healthiest of choices it is the most flavorful :)

Old Fashion Southern Fried Cabbage

2 tbs bacon grease

1 medium red onion, roughly chopped

4 cloves garlic, minced

1/2 medium head cabbage, roughly chopped

2 tbs dairy free buttery spread

1/2 cup water

salt & pepper

In a large skillet with a tight fitting lid, heat the bacon grease over medium to medium high heat.

Add the onions and saute until just starting to brown.

Add the garlic, cabbage, buttery spread, water, salt & pepper.

Allow the buttery spread to melt and stir well.

Cover and reduce heat to medium.

Cook, stirring occasionally until the cabbage is tender, about 20 minutes.

Remove the lid and continue to cook, stirring frequently until the cabbage is well browned.

Sriracha Chicken Salad - Gluten & Dairy Free

Today for lunch, I made Sriracha Chicken Salad.  Oh my goodness!  Sriracha Chicken Salad is such a flavorful twist on traditional chicken salad!  It has a slight heat from the Sriracha and a burst of freshness from the cilantro.  I first read about Sriracha Chicken Salad at Lifes's Ambrosia and used their recipe as my jumping off point.  However, their recipe included items with gluten so of course I had to play with it slightly to make it gluten & dairy free. 

I made Sriracha Chicken Salad Melts with goat's milk gouda on an Udi's Gluten Free Bagel.  However, it is simple to make your melt dairy free.  I would substitute a sprinkling of dairy free mozzarella such as Diaya or Follow Your Heart.  Both of these would be awesome choices for the melty cheesy portion of your Sriracha Chicken Salad Melt. 

Sriracha Chicken Salad

2 tbs fresh cilantro, chopped

2 tbs onion, finely chopped

2 tbs mayonnaise

1 tsp sriracha

1 tsp rice vinegar

pinch garlic salt

pinch black pepper

1 13 oz can chicken breast in water, drained

Combine the cilantro through black pepper.

Stir in the chicken breast.

Serve.

Sriracha Chicken Salad Melt

1 recipe Sriracha Chicken Salad

2 Udi's Gluten Free Bagels or Bagel of your choice

4 tbs shredded cheese (goat's milk cheese or dairy free cheese) or more if you want more melty goodness!

Preheat broiler.

Place the 4 bagel halves on a baking sheet.

Top each bagel half with 1/4 of the chicken salad.

Top with the cheese.

Place under the broiler until the cheese is melted, taking care to not burn your melts.

Serve.

Hawaiian Stuffed Chicken Breasts - Dairy & Gluten Free

I feel like I have been in a rut food wise.  Do you ever feel like that??

Yes, everything is still gluten free and dairy free or at least cow's milk dairy free and delicious.  But, it is winter here and the foods I have been making are hearty stick to your ribs comforting fare, and while everything tastes really good, nothing is satisfy either myself or my husband.  We are craving something different and unexpected.  I took a package of boneless skinless chicken breasts out of the freezer, but then struggled most of the day with an idea of what to actually make for our dinner.  Nothing I thought of sounded like something that I wanted to eat at that moment...  Have you ever had that problem?  Literally hundreds if not thousands of ideas floating around in your brain for recipes and nothing matches your mood!?  I stared into the depths of my pantry and refrigerator and was just baffled.  Finally, I decided to just wing it and loosely interpret what I decided I was really craving.  Hawaiian Pizza.  The juxtaposition of sweet pineapple with salty ham just sounded insanely good to me!!  So, I butterflied out those chicken breasts and stuffed them with pineapple, ham, goat's milk cheddar, and scallions then baked them smothered with BBQ sauce.  Oh wow!!  The flavors are like an explosion in your mouth.  So so good! 

While I used a goat's milk cheddar in my version, feel free to use a dairy free cheddar or even mozzarella if you need a truly dairy free version of these Hawaiian Stuffed Chicken Breasts. 

Hawaiian Stuffed Chicken Breasts

2 boneless skinless chicken breasts, butterflied

garlic salt

black pepper

6 thin slices honey ham

2 oz goat's milk cheddar or dairy free cheese of your choice

2 scallions

4 tbs crushed pineapple, well drained

4 tbs BBQ sauce

Preheat oven to 375 F.

Butterfly your chicken breasts and lightly pound out to an even thickness (I didn't do a very good job of this as you can see).

Sprinkle both sides of the breast with garlic salt and pepper.

Place what was the skin side of the breast facing your board.

Cover with 3 pieces of ham in an even layer.

Add 1 oz of the cheese over the center of the breast.

Add 1 of the scallions, cut to fit on top of the cheese.

Add 2 tbs of the pineapple.

Fold one third of the chicken breast towards the center taking care to disturb the filling as little as possible.

Then fold the other side towards the first side taking care to fully enclose the fillings.

If necessary use skewers to secure.

Lay seam side down on a baking sheet.

Cover with 2 tbs of the BBQ sauce.

Repeat with second breast.

Bake at 375 F for 45 minutes to an hour or until the chicken is cooked through.

Allow to rest at least 10 minutes before cutting and serving.

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

Pasta!!  Who doesn't love a bowl of delicious hearty pasta?  Especially when that bowl of rice pasta is enrobed in a creamy spice sauce that is dairy and gluten free!  And that bowl of rice pasta is loaded with pork, mushrooms, sun dried tomatoes, cilantro and parsley.  This Creamy Chipotle  Pork & Mushroom Pasta is a party in a bowl sure to warm you even on the coldest of snow filled nights. 

Our weather here remains frightful with the roads having been closed more often than they have been open.  For me this means finding innovative dishes which only require the ingredients that I have on hand presently.  I had some mushrooms which were languishing in the vegetable bin of my refrigerator and since boneless pork sirloin chops had been on sale last week the decision to pair them up was simple for me.  However, we were in the mood for something with a spicy kick and my husband had asked for pasta which led to the birth of Creamy Chipotle Pork & Mushroom Pasta...

 

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

1 lb Tinkyada pasta (I used elbows but other tubular shapes would work well)

2 tbs extra virgin olive oil, divided

2 medium onions, chopped

10 oz fresh mushrooms,sliced

6 cloves garlic, chopped

2 tbs chipotle in adobo, finely chopped (Be sure to check that the brand is gluten free!)

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1 1/2 lbs boneless pork, cubed into 1/2" pieces

1/2 cup sun dried tomatoes, chopped

4 cups chicken broth

1 tbs Worcestershire sauce (Be sure to check that the brand is gluten free!)

3/4 cup cilantro, chopped, divided

3/4 cup parsley, chopped, divided

1 1/2 cup unsweetened almond milk (If you tolerate goat's milk you may add 1 12 oz can evaporated goat's milk instead)

3 tbs cornstarch

In a large skillet with a lid begin to heat 1 tbs of the olive oil over medium heat.

Once the oil is hot, add the onions and saute for about 15 minutes or until the onions begin to caramelize.

Increase the heat to medium high then add the mushrooms and continue to cook until the mushrooms are lightly browned.

Add the remaining 1 tbs of olive oil, garlic, chipotle in adobo, smoked paprika, salt, pepper and pork.

Continue to cook until the pork is lightly browned.

Meanwhile, begin to cook the pasta according to package directions.

Once the pork is browned add the sun dried tomatoes, chicken broth, Worcestershire sauce,  1/2 cup cilantro, and 1/2 cup parsley.

Bring to a boil then reduce heat to a simmer.

Simmer, covered for approximately 20 minutes.

When the pasta is cooked, drain it and set aside.

Combine the almond milk and cornstarch.

Bring the pork mixture back to a boil.

Stir in the almond milk mixture and cook until the sauce thickens.

Stir in the cooked drained pasta and allow the mixture to simmer together for a few minutes.

Remove from the heat and stir in the remaining cilantro and parsley then serve.

Chicken & Rice Noodle Stir Fry with Asian Plum Sauce - Dairy & Gluten Free

I canned a big batch of Asian Plum Sauce this fall.  Ever since I have been looking for new ways in which to utilize this delicious sauce.  Chicken & Rice Noodle Stir Fry with Asian Plum Sauce is a terrific quick and easy dish which makes the Asian Plum Sauce the star.  I love that this recipe is naturally dairy and gluten free!

Feel free to use more vegetables in your stir fry.  I think that shredded carrots, broccoli florets, and snow peas would all be wonder additions.  However, because we have been snowed with the roads closed for the better part of this week I had to make due with what I had on hand.

Chicken & Rice Noodle Stir Fry with Asian Plum Sauce

1 6.75 oz package thin rice noodles

1 tbs extra virgin olive oil

1 medium onion, thin strips

1 small red bell pepper, chopped or thin strips

1 small yellow bell pepper, chopped or thin strips

5 cloves garlic, chopped

1 tbs fresh ginger, grated

2 lbs boneless skinless chicken thighs or breast, cubed

1 cup carrots, shredded or julianned (optional)

2 or 3 cups broccoli florets (optional)

8 oz snow peas (optional)

6 scallions, cut on the bias

1/2 cup fresh cilantro, chopped

1 cup Asian Plum Sauce

1/2 cup soy sauce (La Choy is gluten free)

1/2 cup water

1 tbs sesame oil

Soak the rice noodles in hot water per the package directions.

Meanwhile, heat the oil in a large skillet or wok over high heat.

Add the onions and cook stirring occasionally until browned.

Add the bell peppers and continue to cook for 5 minutes.

Add the garlic, ginger,chicken and optional vegetables.

Cook stirring occasionally until the chicken is browned and cooked through.

Combine the Asian plum sauce, soy sauce, water and sesame oil in a small bowl.

Drain the rice noodles.

Add the rice noodles, sauce, scallions and cilantro to the pan.

Stir well to coat everything evenly with the sauce.

Reduce heat and continue to cook, stirring continuously until most of the sauce is absorbed - about 3 minutes.

Remove from heat and serve.

Sweet & Spicy Bacon Wrapped Bites - Dairy & Gluten Free

The weather has been insane here for the past week.  The roads have been closed much more than they have been open.  In fact my husband was unable to go to work even from Monday until Thursday when he was finally given permission to go to work even though the roads were still closed.  Needless to say cabin fever was definitely an issue around these parts.  While I did still cook for us during our weather imposed snow in, it was comfort foods that we craved such as my Hearty Kale & Potato Soup which I made a double batch of, and Galley Mess (a simple breakfast casserole that I will share with you soon).  I did attempt to make Shirley's Sweet Potato Biscuits and although they tasted fantastic they just didn't work out for me as biscuits at almost 7,000 ft although they did just fine in an 8x8 baking dish!

Last night I felt the need to break out of this leftover rut that we had been in.  I tinkered with the spicy blend and finally perfected Sweet & Spicy Bacon Wrapped Bites which are fantastic with either boneless skinless chicken thighs, boneless skinless chicken breast, or boneless pork chops.  These little bits of goodness are fantastic as an appetizer or a snack as well as the protein component of your meal.  Really they are great anytime you need an excuse to get a little more bacon in!  :)

These Sweet & Spicy Bacon Wrapped Bites are naturally dairy free and gluten free which makes them perfect for me and my food allergies.

Sweet & spicy Bacon Wrapped Pork Bites (with optional brown sugar in sauce)

Sweet & Spicy Bacon Wrapped Bites

2 lbs boneless pork chops or boneless skinless chicken thighs/breast

1 lb bacon

Dry Rub

1/2 tsp black pepper

1/2 tsp cumin

2 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

3/4 tsp smoked paprika

1/2 tsp chipotle powder

1/4 tsp cayenne pepper (optional for more intense spice)

1 tsp chili powder

4 tbs brown sugar

Sauce

1/3 c honey

1/3 c agave

1 1/2 tsp apple cider vinegar

2 tbs brown sugar (optional gives a stickier sauce)

Preheat your oven to 400 F.

Cut the pork or chicken into bite sized pieces.

Cut your bacon into halves or thirds depending on the size of your pieces of meat.

You want the bacon pieces to be long enough so you can wrap it around each piece of meat.

In a medium bowl, combine the dry rub ingredients.

Toss the pieces of meat with the dry rub.

Be sure to get the meat well coated.

Line a rimmed baking sheet with aluminum foil.

Lightly spray the foil with oil.

Wrap each piece of meat with a piece of bacon and place on the prepared baking sheet.

In a small bowl, combine the sauce ingredients.

Pour some sauce over each piece of bacon wrapped meat.

Bake at 400 F for approximately 30 minutes or until the meat is cooked through and the bacon has crisped.

About every 10 minutes during the cooking time carefully spoon the sauce back up over the meat to get them well glazed.

Sweet & Spicy Bacon Wrapped Chicken Bites

Maple Mustard Roasted Chicken - Dairy & Gluten Free

Roasted chicken for me is one of those iconic pure simple comfort foods.  However, this Dairy & Gluten Free Maple Mustard Roasted Chicken is comfort food elevated.  The combination of sweet maple syrup and tangy jalapeno mustard works perfectly.  The marinade keeps this chicken moist while imparting tons of wonderful flavor.  I used the jalapeno mustard which I canned; however, you can use any good quality grainy mustard. 

Maple Mustard Roasted Chicken

2 tbs extra virgin olive oil

2 tbs maple syrup

2 tbs jalapeno mustard (or other grainy mustard)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

roasting chicken

Combine the marinade ingredients.

Butterfly the chicken by cutting the backbone out.

Rub the marinade all over the chicken and up under the skin of the breast.

Refrigerate the chicken overnight or at least 4 hours.

When ready to cook, preheat the oven to 400 F.

Place the chicken skin side up in a roasting pan.

Add a cup of water to the bottom on the pan to help prevent burning.

Cover with foil.

Bake for 1 hour.

Remove the foil and bake another 30 minutes or until the chicken is done and the skin is browned.

Allow the chicken to rest for 15 minutes before cutting into pieces.

Chicken Cassoulet with Potatoes - Gluten Free & Cow's Milk Dairy Free

Chicken Cassoulet is a classic French dish.  Of course I altered it to be gluten free and cow's milk dairy free.  I then took some further liberties with my rift on Chicken Cassoulet.   I think that I kept the essence of the dish with the creamy white beans in a sassy tomato sauce.  Non-traditional potatoes were added to make it heartier and I switched the traditional sausage for bacon.  I also left out the carrots and celery and added bell peppers instead.  Basically, it was a make it work moment in my kitchen as I am desperately in need of a grocery store run.  However, between the snow storm rolling in and some health issues I haven't had a chance to make the 120 mile trek to town.  The moral of the story is feel free to play with this dish as you see fit.

I used a hard goat's milk feta in the bread crumb topping which works in our household with my food allergies.  However, if you can't find this or don't tolerate goat's milk dairy then replace it with about 1/4 cup of a dairy free Parmesan cheese alternative.

Chicken Cassoulet with Potatoes

2 tbs olive oil

4 boneless skinless chicken breasts, cut into 1" cubes

1/2 tsp salt, divided

1/2 tsp black pepper, divided

1/2 lb bacon, chopped

2 cups onions, chopped

1 cup red/yellow/orange bell pepper, chopped

6 cloves garlic, chopped

heavy pinch red pepper flakes

1 tbs fresh thyme leaves

1 bay leaf

1/4 tsp smoked paprika

2 tbs fresh parsley, chopped

2 cups chicken broth

1 tbs Sriracha hot sauce

5 cups potatoes, cut into 1" cubes

1 can fire roasted diced tomatoes

2 cans cannellini beans, rinsed

2 tbs corn starch mixed with enough water to make a slurry (optional)

 

Topping

 2 cups fresh gluten free bread crumbs

4 oz hard goat's milk feta cheese OR 1/4 cup dairy free Parmesan Cheese alternative

2 tbs fresh parsley, chopped

1 tbs olive oil

Preheat oven to 350 F.

In a large dutch oven, heat the olive oil on high heat.

Season the chicken with 1/4 tsp salt and 1/4 tsp pepper.

Brown the chicken in the olive oil.

Once browned, remove the chicken.

Reduce the heat to medium high.

Add the bacon to the pan.

Once the bacon begins to release its fat add the onions and bell peppers.

Saute until the onions are tender.

Add the garlic, red pepper flakes, 1/4 tsp salt, 1/4 tsp pepper, thyme, bay leaf, smoked paprika, and parsley.

Saute for about 1 minute.

Add the chicken broth and Sriracha.

Bring to a boil taking care to scrape the browned bits from the bottom of the dutch oven.

Remove from the heat and add the browned chicken, potatoes, tomatoes, and cannellini beans.

Stir to combine.

Place in the 350 F oven covered for 1 hour or until the potatoes are tender and the chicken is cooked through.

If the broth isn't as thick as you desire stir in the corn starch slurry.

While the cassoulet is cooking prepare the topping.

In a food processor process together the fresh bread crumbs, cheese, parsley and olive oil until a coarse sand texture.

Top the cassoulet with the bread crumb mixture.

Place under a broiler for a few minutes until the bread crumbs brown and the cheese is melted.

Corn Chowder with Ham - Dairy Free & Gluten Free

The cold and dreary weather of the Wyoming winter begs for soup to warm not only the body but the soul.  My husband loves hearty creamy soups and this corn chowder with ham is no exception.  This chowder is simple to make either entirely dairy free or free from cow's milk dairy as well as gluten free.  We love most things but especially a creamy soup to have a mild touch of heat and the sriracha is the perfect choice here especially when using almond milk.  However, feel free to omit the sriracha if you can't take the heat! 

One of the things that I love about this soup is how quick and easy it is to put together.  I had made a ham the other day and this soup is a quick and easy way to use up the leftovers.  This would also be delicious without the ham making it a great vegetarian or vegan option.  However, my husband thinks that dinner just isn't complete without some meat.  

Corn Chowder with Ham

2 tbs olive oil

2 cups onions, chopped

1 1/2 cup bell peppers, chopped

4 cloves garlic, chopped

5 cups potatoes, cubed

4 cups ham, cubed

2 lbs corn kernels (I used the fresh corn we froze this summer)

12 cups chicken broth

1/4 cup fresh parsley, chopped

1 tbs fresh thyme leaves

1 tsp black pepper

1 tbs sriracha (optional)

1/4 tsp smoked paprika

3 cups unsweetened almond milk OR 1 - 12 oz can evaporated goat's milk

3 tbs corn starch 

salt

In a large soup pot, heat the olive oil over medium heat.

Saute the onions, bell peppers, and garlic until they are tender.

Add the potatoes, ham, corn, chicken broth, parsley, thyme, pepper, sriracha, and smoked paprika.

Bring to a boil then reduce heat to a simmer.

Simmer for about 30 minutes or until the potatoes are tender.

Combine your milk of choice with the corn starch.

Add the milk mixture to the soup and continue to simmer until the soup comes back up to temperature and is very slightly thickened.

If you like a thicker soup then add more corn starch (dissolved in a little water) and continue to cook until the desired thickness is achieved.

Season with salt and serve.

Dairy and Gluten Free Baked Spiced Cake Donuts

I was craving spiced cake donuts of all things during the Super Bowl last night... Of course dairy and gluten free donuts aren't one of those things that you can run out and grab just anywhere.  I had made Sarena's Baked Cake Donuts before and enjoyed them.  However, I wanted donuts with some spice to it and I didn't have all the necessary ingredients to follow her recipe exactly.  I spiced these donuts up with nutmeg and cinnamon which was perfect for what I was craving.  I also switched up the sugars, flours, and milk based on what I had on hand.  These donuts were simple to put together and were ready to be eaten in no time flat!

Baked Spiced Cake Donuts

(adapted from The Non-Dairy Queen)

3 tbs sugar

3 tbs brown sugar, packed

1/4 cup dairy free buttery stick, melted

1 egg

1 tbs vanilla extract

12 tbs white rice flour

3/4 tsp baking powder

1/4 tsp baking soda

pinch sea salt

1/4 tsp freshly grated nutmeg

1/3 c full fat canned coconut milk

1/4 tsp cider vinegar

Glaze

3/4 c powdered sugar

1/4 tsp cinnamon

splash vanilla extract

about 2 tbs full fat canned coconut milk

Preheat oven to 350 F.

Prepare your donut pan by spraying well with cooking spray.

Mix together the sugar and buttery stick.

Beat in the egg and vanilla.

Combine the flour, baking powder, baking soda, salt, and nutmeg.

Add the flour mixture to the egg and sugar mixture.

Beat to combine.

Combine the coconut milk and vinegar.

Slowly add the milk to the batter.

Divide the batter evenly into the 6 wells of your donut pan.

Bake for 20 to 25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes then turn out the donuts.

While the donuts are cooling, combine the powdered sugar, cinnamon, and vanilla with just enough coconut milk to form a thick glaze.

Dip the donuts into the glaze or spoon glaze over donuts and serve.

Teriyaki Beef and Rice Noodles - Dairy & Gluten Free

I had some leftover steak that I needed to transform into something new and exciting for dinner tonight.  I needed something quick and easy because I honestly wasn't much in the mood for cooking.  The husband was in the  mood for something Asian and Teriyaki Beef with Rice Noodles was born.  This simple yet satisfying dinner is both dairy and gluten free.  Also, this could be made with fresh thinly sliced beef or chicken and any variation of vegetables that you enjoy.

Teriyaki Beef and Rice Noodles

1 tbs extra virgin olive oil

1 large onion, cut into half moons

1 green bell pepper, chopped

1 red, yellow or orange bell pepper, chopped

3 cloves garlic, chopped

3/4 lb leftover cooked steak, cut into bite sized pieces

OR 3/4 lb round steak or chicken breast, thinly sliced

2 cups frozen peas

OR up to 4 cups total of other vegetables of your choice

1 6.75 oz package of thin rice noodles, prepared per package directions

1/2 cup sugar

1/2 cup soy sauce (I use La Choy which is gluten free)

2 tbs rice wine vinegar

2 tbs mirin (rice wine)

1 tbs freshly grated ginger

In a large wok or skillet, heat the oil.

Add the onions and stir fry until lightly browned.

Add the peppers and continue to cook until the peppers are tender crisp.

Add the garlic and the meat.

Continue to cook until the meat is browned and cooked through.

Add the peas (or other vegetables) and rice noodles.

Stir together the sugar, soy sauce, rice vinegar, rice wine, and ginger.

Pour the sauce over the rice noodles.

Stir well.

Continue cooking until most of the liquid is absorbed.

Potato and Onion Casserole - Dairy and Gluten Free

One of my husbands favorite side dishes is this super simple Potato & Onion Casserole.  This dish is pure comfort food.  Both of us are feeling under the weather with some kind of respiratory junk, so comfort food perfectly fit the bill.  Tonight I paired this Potato & Onion Casserole with some pan seared steaks, my Southern Fried Corn, and Cafe Zin Caramelized Onions sauted with baby bella mushrooms for a quick and easy dinner.  The whole meal came together beautifully while remaining dairy and gluten free.

Potato & Onion Casserole

8 medium potatoes, sliced

1 large red onion, sliced

garlic salt

black pepper

1/2 cup dairy free buttery spread or sticks

Preheat oven to 375 F.

Lightly spray a large oven safe casserole dish with lid or a 9x13 pan.

Begin by placing a layer of potatoes in the bottom of the dish.

Sprinkle with garlic salt and pepper.

Add a layer of onions.

Dot with dairy free buttery spread.

Continue to layer in the same manner until all ingredients are used or the dish is full.

Cover with the lid or tightly cover with aluminum foil.

Bake for about 1 hour 15 minutes or until the potatoes are fork tender.