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. 

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.

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.

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.

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.