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.

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.

 

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.

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.

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.

Caramelized Onion, Chicken & Mushroom Gluten Free Pizza

I love pizza!!  It doesn't matter if it is just a traditional simple pizza Margareta or some fancy designer flavor.  I love super thin crispy crusts and thick doughy deep dish pizza.  To me pizza in all flavors, shapes and sizes is delicious.  Granted all of my pizzas must be dairy and gluten free pizzas!  This Caramelized Onion, Chicken & Mushroom Pizza utilizes an Udi's Pizza Crust which is a great dairy and gluten free product.  I used a goat's milk mozzarella cheese since I do tolerate goat's milk dairy products; however, it would be wonderful with Diaya or Follow Your Heart Vegan Alternative instead.  Also, this is a fantastic way to use my Zinfandel Caramelized Red Onions which I canned. 

Caramelized Onion, Chicken & Mushroom Pizza

1 Udi's Gluten Free Pizza Crust or crust of your choice

1/2 cup caramelized onions (I used my canned Zinfandel Caramelized Red Onions)

1 to 2 boneless skinless chicken thighs, cubed and sauted

4 or 5 baby bella mushrooms, sliced and sauted

about 2 oz mozzarella cheese (I used goat's milk, but may use Diaya or Follow Your Heart)

fresh thyme leaves for garnish (optional)

Preheat oven to 375 F.

Saute the chicken thighs and set aside.

Saute the mushrooms and set aside.

Assemble the pizza.

Spread a thin layer of caramelized onions on the crust.

Top with the sauted chicken and mushrooms.

Sprinkle with the cheese.

Bake for 10 minutes.

Change oven to broiler and lightly brown the top of the pizza.

Top with fresh thyme leaves if desired and serve.

Gluten Free Goat's MIlk Cheese Ball with Bacon and Olives

Ever since I met my husband, the holidays just wouldn't be the holidays without a cheese ball and now in my case a gluten free goat's milk cheese ball due to my allergies. He grew up in a very small town where the high school basketball coach is famous for his holiday cheese ball.  For him it has been part of every Christmas celebration since he can remember.  Tonight as we gather to celebrate Christmas Eve his Mother will have the traditional version of this cheese ball for the rest of the family, and I will have my new and improved version which is safe for me to indulge in.  While this cheese ball is not truly dairy free it is free of cow's milk dairy as it is made solely with goat's milk dairy.  I flavored this cheese ball with some of my traditional cheese ball favorites including black olives and bacon.  It is wonderful spread on gluten free crackers, corn tortilla chips, and so much more. 

If you would like to try a truly dairy free version of this delicious cheese ball simply substitute the goat's milk products with dairy free options.  I would suggest using 4 oz of dairy free cream cheese, 2 oz dairy free sour cream and a cup of shredded dairy free cheddar cheese such as Diaya Brand. 

Goat's Milk Cheese Ball with Bacon and Olives

with Dairy Free Options

6 oz Chevre - Soft Goat's Milk Cheese (or 4 oz dairy free cream cheese & 2 oz dairy free sour cream)

1 tbs onion soup and dip mix (check the labels for gluten & dairy free)

2 tbs crispy bacon pieces (well drained)

1 small can sliced black olives (well drained)

3 oz Goat's Milk Cheddar Cheese, shredded (or about 1 cup shredded dairy free cheddar cheese)

1/2 cup chopped toasted pecans

Bring the Chevre (or dairy free cream cheese & dairy free sour cream) to room temperature.

Stir in the onion soup and dip mix.

Fold in the bacon and black olives.

Fold in the cheddar cheese.

Form into a ball.

Roll in the chopped pecans.

Chill before serving with gluten free crackers.

Gluten Free Cheesy Chicken Spaghetti with Dairy Free Option

Sometimes you just need something quick and hearty for dinner, especially when the high hasn't seen above freezing in what feels like forever!  This Cheesy Chicken Spaghetti is gluten free and cow's milk dairy free; however, it could easily be made dairy free by using a dairy free cream cheese or dairy free mozzarella cheese.  In fact I think that it would be amazing using Follow Your Heart Brand Vegan Cheese Alternative. 

Cheesy Chicken Spaghetti

1 14 oz package Tinkyada Brown Rice Fettuccini
2 tbs extra virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
8 oz baby bella mushrooms, sliced
1 1/2 lbs boneless skinless chicken breast, 1/2" cubes
1/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1/4 tsp cayenne pepper (to taste)
1 tsp dried marjoram
1 jar pasta sauce (I had Ragu Super Chunky Mushroom on hand)
1/2 cup water to rinse the jar of sauce
1 15 oz can diced tomatoes
1 tsp sugar
4 oz semi hard goat cheese, shredded (may also use soft goat cheese, dairy free cream cheese or dairy free mozzarella)

Cook the pasta to just shy of al dente according to package directions.
Meanwhile, n a large skillet, heat the olive oil over medium-high heat.
Saute the onions until they begin to soften.
Add the bell pepper and continue to cook until the onion is tender.
Add the garlic, mushrooms, chicken, salt, pepper, cayenne, and marjoram.
Continue to saute until the chicken is lightly browned and cooked through.
Add the pasta sauce, water from rinsing the jar of sauce, diced tomatoes, and sugar.
Reduce heat and simmer for 5 minutes.
Stir in the cheese and continue to simmer until well incorporated into the sauce.
Drain the cooked pasta and add to the sauce.
Stir well ensuring that the pasta is well coated with the sauce.
Simmer for another 5 minutes to allow the pasta to finish cooking in the sauce.

Rice Pasta with Creamy Tomato Sauce - Gluten Free

I needed something quick and easy for dinner.  I didn't have much time so instant rice noodles were a great option because you just soak them in hot water for about 5 minutes and they are good to go.  This recipe is gluten free and cow's milk dairy free; however, it does contain goat's milk dairy.  If you need it to be completely dairy feel free to substitute the goat cheese with a dairy free cream cheese. 

Quick & Easy Rice Pasta with Creamy Tomato Sauce

1/2 package of Instant Rice Noodles

1 tbs olive oil

1 small onion, chopped

2 cloves garlic, minced

1 jar of your favorite tomato sauce  (I used a mushroom garlic one)

pinch cayenne pepper

salt and pepper

4 oz soft goat cheese or dairy free cream cheese

Soak the instant rice noodles in very hot water until they are tender.

Meanwhile, saute the onion and garlic in the olive oil until tender.

Once the noodles are tender, drain them well.

Add the noodles and tomato sauce to the sauted onions.

Season with the cayenne, salt and pepper.

Cook for a minute or two longer until the noodles absorb most of the sauce.

Remove from the heat and stir in the goat cheese.

Serve immediately.

Cow's Milk and Gluten Free Turkey Tetrazzini

I still had leftover turkey and was looking for a new way to enjoy it for dinner.  I remembered that Shirley from Gluten Free Easily had recently posted a recipe for Turkey Tetrazzini.  My husband and I had never tried Turkey Tetrazzini before so we decided it was time to remedy this fact. 

I adapted Shirley's recipe slightly, because you know me I can't just follow a recipe!  My version is gluten free and cow's milk dairy free as it contains a goat's milk cheese.  If you prefer a fully dairy free version then use some type of dairy free cheese.  For those of you like me who have never had Turkey Tetrazzini it is a casserole style dish which contains pasta, vegetables, creamy mushroom sauce, and turkey with a cracker crumb topping. 

Turkey Tetrazzini
(based on Shirley's recipe from Gluten Free Easily)

5 cups chicken broth
1 3/4 cup diced celery
1 3/4 cup diced onion
1 jalapeno pepper, seeds and ribs removed then finely diced
2 cloves garlic, minced
1 tbs dried parsley
8 oz dry Tinkyada Brown Rice Pasta (use any shape you prefer)
1 tbs extra virgin olive oil
1 tbs dairy free buttery spread
8 oz fresh mushrooms, sliced
1 cup unsweetened almond milk
salt & pepper
1 lb cooked turkey, diced
3/4 cup shredded cheese (I used a sharp goat's milk cheese)
1/2 cup gluten free bread or cracker crumbs
1 tbs extra virgin olive oil

Preheat oven to 350 F.
Spray a 9x13 baking dish.
Combine the chicken broth, celery, onion, jalapeno pepper, garlic and parsley in a medium pot.
Bring to a boil then reduce heat to a simmer for 5 minutes.
Add the pasta and return to a boil.
Reduce heat and cook until the pasta is al dente.
Meanwhile, in a large skillet heat the olive oil and buttery spread.
Saute the mushrooms until lightly browned.
Add the almond milk to the pan and reduce heat to simmer.
Cook for about 10 minutes or until the almond milk is thickened.
Combine the pasta mixture, mushroom sauce mixture, turkey, and shredded cheese.
Pour into the prepared baking dish.
In a small bowl, combine the crushed cracker crumbs and olive oil.
Sprinkle the cracker crumbs over the casserole.
Bake for 20 to 25 minutes or until hot, bubbly and thickened.
Place under the broiler for a few minutes until the top is lightly browned.

Pioneer Woman's Corn Casserole Updated Cow's Milk Dairy and Gluten Free

I am always looking for new and exciting side dishes that are plays on classics, especially at the holidays.  So, since corn casserole is always a hit I changed up the Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos again as a Thanksgiving side dish this year.  I made this version gluten free; however, I used evaporated goat's milk as the "cream".  If your family does not tolerate goat's milk then feel free to use a dairy free milk alternative - I think that unsweetened almond milk would work especially well.  

 

I mentioned before that I wasn't entirely pleased with the original; although, you can check out my first adaptation (which you can find here).  While my original adaptation was good, this time around I was looking for a casserole that held together somewhat instead of the saucy constancy of the original.  I should mention that this corn casserole does not have that traditional overwhelming custardy texture.  I put together the casserole a day in advance and then just baked it off on Thanksgiving. 

 

Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos with a Light Custard Base

2 lbs corn kernels (I used the fresh corn we cut off the cob and froze)

1 medium red bell pepper, diced

1 large jalapeno pepper, diced (remove seeds and ribs for less heat)

  8 tbs evaporated goat's milk

3 tbs dairy free buttery spread, melted

2 large eggs

garlic salt & pepper

Preheat oven to 350.

Combine the corn, red bell pepper, and jalapeno pepper. 

In a small bowl combine the goat's milk, melted "butter", eggs, garlic salt and pepper.

Place into a baking dish sprayed with cooking spray.

Bake uncovered for 30 to 45 minutes.

Creamy Beef, Mushroom and Poblano Pasta - Gluten Free

Who doesn't love a bowl of pasta?  This meal is pure comfort food in a bowl.  I love the combination of mushrooms, poblano peppers, onions and garlic along with the beef and pasta; plus the evaporated goat's milk adds richness and decadence to this dish.

Creamy Beef, Mushroom and Poblano Pasta

16 oz Tinkyada Brown Rice Pasta - Elbow or Fusilli

1 tbs olive oil

2 small red onions, sliced

1 poblano pepper, sliced

8 oz baby bella mushrooms, sliced

2 cloves garlic, minced

1 1/2 lbs round steak or roast, thinly sliced

1/4 cup brown rice flour

3 c beef broth

1 12 oz can evaporated goat's milk

salt & pepper

Cook the brown rice pasta just shy of al dente.

Meanwhile, in a large skillet saute the onions and poblano pepper until tender crisp.

Add the mushrooms and continue to saute until lightly browned.

Combine the sliced steak and rice flour.

Add the garlic and rice flour dusted steak.

Saute the steak until lightly browned.

Add the beef broth and simmer for 15 minutes.

Add the evaporated goat's milk and the cooked pasta.

Stir to combine.
Season with salt and pepper.

Stuffed Chicken Thighs with Herbed Goat Cheese and Ham

I made these for our Halloween dinner last night.  They were simply delicious and full of flavor.  All the parents kept commenting on how wonderful something smelled at our house while they were taking their kids trick or treating.  I love that these stuffed chicken breasts are simple enough for a quick weeknight dinner yet fancy enough for a special occasion.  I use a soft goat's milk cheese because I can tolerate it; however, if you need a truly dairy free alternative use a dairy free cream cheese product instead. 

Stuffed Chicken Thighs with Herbed Goat Cheese & Ham

3 1/2 oz soft goat's milk cheese or dairy free cream cheese substitute

1/2 tbs fresh thyme leaves

1 tsp fresh sage leaves, chopped

1/4 tsp garlic powder

1/8 tsp black pepper

10 thin slices of ham (I used a honey ham)

10 boneless skinless chicken thighs (You could use skin on if you prefer)

salt & pepper

paprika

In a small bowl combine the goat's milk cheese or cream cheese with the thyme, sage, garlic powder and black pepper.

Allow this mixture to come to room temperature so that it is easily spread.

To assemble: lay a chicken thigh with the skin side down.

Flatten the thigh slightly with a mallet if it is not of even thickness.

Next spread about 1/2 tbs of the cheese mixture over the thigh.

Top with a piece of ham (fold the ham so that it is roughly the same size as the spread out thigh).

Roll up the thigh ensuring that the cheese and ham stay inside.

Lay with the seam side down on a baking sheet.

Repeat with all chicken thighs.

Sprinkle the thighs with salt, pepper and paprika.

Place the prepared thighs in the refrigerator for about 30 minutes or up to overnight for the cheese to firm back up.

Bake at 375 degrees for about 45 minutes or until the thighs are cooked through.

Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos - Cow's Dairy and Gluten Free Modified

My husband and I caught the Pioneer Woman's show on the Food Network this Saturday.  The husband thought that the Fresh Corn Casserole with Red Bell Peppers and Jalapenos looked great!  However, the original recipe was loaded with heavy cream, milk and butter all of which I can not eat.  Today, I was able to modify the recipe to fit my dietary needs.  While I do not think that this will be my final version of this recipe, I do think that it is spot on flavor wise so I am sharing it.  The "sauce"  is quite runny.  So the next rendition will include some type of starch to thicken the sauce and possibly some eggs to add some type of body to the casserole.  Please accept my apologies for the terrible picture!

Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos

2 lbs corn kernels (I used the fresh corn we cut off the cob and froze)

1 medium red bell pepper, diced

1 large jalapeno pepper, diced (remove seeds and ribs for less heat)

8 tbs evaporated goat's milk

garlic salt & pepper

3 tbs dairy free buttery spread

Preheat oven to 350.

Combine the corn, red bell pepper, jalapeno pepper, goat's milk, garlic salt and pepper.

Place into a baking dish sprayed with cooking spray.

Dot the buttery spread over the top of the casserole.

Bake for 30 to 45 minutes.

Gluten Free Portabello Pizza with Goat Cheese

Portabello Pizzas are a quick and delicious pizza alternative that is naturally gluten free.  I love to load mine with pizza sauce, onions, bell peppers, pepperoni and creamy goat cheese.  However, these pizzas are great topped with whatever you like.

Portabello Pizza

for each pizza

1 portabello mushroom cap

1/4 cup pizza sauce

2 tbs chopped onion

2 tbs chopped bell pepper

4 slices turkey pepperoni, quartered

1/2 oz soft goat cheese

Preheat the oven to 400 degrees.

Peel the outer layer off of the portabello (this outer layer can make the mushroom tough).

Using a spoon scoop out the gills and remove the stem taking care not to puncture the mushroom cap.

Bake the mushroom cap for 8 to 10 minutes or until tender.

Layer the sauce, desired toppings and cheese onto the mushroom cap.

Bake for 5 minutes or until the toppings are heated through.

Place under the broiler for a minute or so, watching carefully, until the cheese is melted and lightly browned.

Cheesy Chicken and Bacon Casserole | Cow Dairy and Gluten Free

I love casseroles and this Cheesy Chicken and Bacon Casserole is no exception!  It combines some of my favorite things bacon, pasta, chicken, and peas into a hearty one dish comfort meal.  I use goat's milk to make the creamy sauce along with a vegan cheese alternative; however, it is simple to make it truly dairy free by using the dairy free milk alternative of your choice. 

Cheesy Chicken and Bacon Casserole

1 lb Tinkyada Pasta (I used spirals)

1 lb bacon

1 large onion, finely chopped

4 cloves garlic, minced

1 lb boneless skinless chicken breast

1 stick vegan buttery alternative (I used Blue Bonnet Light)

1/3 cup rice flour

1 12 oz can evaporated goat's milk

1 10 oz package Follow Your Heart Vegan Cheese Alternative, Mozzarella

1/2 tsp black pepper

1/2 tsp garlic salt

1 tsp fresh sage, finely chopped

1 tsp fresh marjoram, finely chopped

2 cups frozen peas

Preheat oven to 375 F.

Cook the pasta just shy of done.

Chop the bacon and fry until crisp.

Reserve the bacon grease in the frying pan.

Remove the bacon from the pan and allow to drain.

Add the chopped onions to the bacon grease and cook until translucent.

Add the minced garlic and continue to cook for a few more minutes.

Remove the sauteed onions and garlic.

Cut the chicken into bite sized pieces.

Place the chicken into the same pan and brown on all sides.

Remove the chicken.

Melt the buttery alternative and whisk in the rice flour.

Cook for 2 minutes then add the evaporated goat's milk.

Remove any lumps by whisking the goat's milk into the rue.

Shred the vegan cheese and stir into the sauce.

Add the black pepper, garlic salt, sage, and marjoram.

Continue to cook the sauce until the cheese is melted and the sauce is thick.

Add the pasta, onions, garlic, chicken, peas, and 1/2 of the bacon to the sauce.

Mix well to coat all the ingredients in the sauce.

Place into a 9 x 13 pan and top with the remaining bacon.

Bake at 375 F for 45 minutes to 1 hour or until hot and bubbly.

Gluten Free Goat's Milk Mac 'N Cheese with Bacon and Caramelized Onions

This Mac 'N Cheese will make you swoon.  Rich and deliciously decadent it is not for the faint of heart.  The bold flavors marry to take Mac 'N Cheese from ordinary to extraordinary.  I use goat's milk in this recipe as I tolerate this well; however, to make this completely dairy free use the unsweetened dairy free milk alternative of your choice in an equal amount to the goat's milk and water combined in the recipe.

Gluten Free Goat's Milk Mac 'N Cheese with Bacon and Caramelized Onions

1/2 lb bacon, chopped

1 large onion, roughly chopped

1 stick vegan buttery alternative (I used Blue Bonnet Light)

1 tsp California Blend Garlic Salt

1/2 tsp garlic powder

1/2 tsp black pepper

pinch cayenne pepper

1/3 cup rice flour

1 12 oz can evaporated goat's milk

1/2 cup water

1 10 oz block Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded

1 12 oz package Tinkyada Rice Pasta - Elbows

Preheat the oven to 375 F.

Put the pasta on to cook; however, do not fully cook the pasta now to ensure that it is not overcooked in the casserole.

In a deep skillet over medium to medium high heat begin to saute the bacon and onions in the buttery alternative.

Continue to cook until the bacon is crispy and the onions are lightly caramelized.

Add the garlic salt, garlic powder, black pepper, cayenne pepper, and rice flour.

Cook for a minute then add the goat's milk, water, and mozzarella cheese alternative.

Continue to cook on low until the mozzarella cheese alternative melts and the sauce is thick.

Stir in the cooked pasta taking care to ensure that it is evenly coated with the sauce.

Place into a 9 by 13 baking dish that has been lightly sprayed with cooking oil.

Bake for 45 minutes to 1 hour at 375 F or until lightly browned.

If the Mac 'N Cheese is not crispy on top place under the broiler for a minute or two.

Note - I was poking around the web and realized that this recipe is similar to Fancy Macaroni by The Pioneer Woman and since I do love her blog and probably read about her version of Mac 'N Cheese way back when I do want to credit her with inspiration for this version.

Chorizo Pasta Toss

This is a throw together kind of meal that is so satisfying!  If you want a creamy sauce instead just add in 1/2 cup evaporated goat's milk just before tossing the pasta with the sauce.

12 oz gluten free penne pasta (I used Tinkyada)
1 large onion, chopped
1 large red bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
1 lb chorizo (I used Boulder Chorizo which is a lean pork Mexican style)
4 tbs tomato paste
2 cups chicken broth
2 tsp Tabasco sauce (omit if you don't like a spicy kick)
2 tbs vegan buttery alternative
1/2 tsp paprika
1/4 tsp pepper
salt to taste
1/4 cup fresh cilantro or parsley, chopped

Cook the pasta per package directions.  Be sure to slightly under cook as the pasta will finish in the sauce.
Meanwhile, in a large skillet with a lid saute the onions, peppers, and garlic until tender.
Remove the casing from the chorizo and break into bite sized pieces.
Add the chorizo to the skillet and cook for 5 minutes.
Add the tomato paste and cook for 1 minute.
Add the chicken broth, Tabasco sauce, buttery alternative, paprika, pepper and salt.
Bring to a boil and reduce heat to simmer.
Cook for 5 minutes covered.
Add the cooked and drained pasta to the sauce and continue to simmer covered until most of the liquid is absorbed.
Stir in the cilantro or parsley just before serving.