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.

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.

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.

 

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.

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.

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.

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.

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.