Creamy risotto style potatoes

 

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picture courtesy of cooking for your life

 

 

Creamy risotto style potatoes

  • Servings: 4-6
  • Difficulty: easy
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These potatoes are made using the same basic technique for making risotto, but they are really easy to make.

Recipe by cookingchanneltv.com

* I recommend using Go Veggie dairy-free parmesan

Ingredients

  • 2 pounds
    russet potatoes, diced into half inch pieces
  • 1 teaspoon
    salt, divided
  • 1 small
    onion, diced
  • 3 cups
    stock (chicken or vegetable)
  • 4 oz
    mushrooms, sliced
  • 1/2 cup
    dairy free parmesan cheese*
  • 2-4 tablespoons
    dairy free spread
  • 2 tablespoons
    olive oil, divided

Cooking Directions

  1. Wash and cut the potatoes into small cubes. You can peel potatoes if you like. Put potatoes in a saucepan, and cover with water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
  2. Heat 1 tablespoon oil in a heavy, medium-sized saucepan over medium heat. Add the minced onion, drained potatoes, with the other 1/2 teaspoon salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
  3. In a separate pan, saute the mushrooms in a tablespoon of olive oil and toss gently until they begin to brown.
  4. Continue to add the stock to the potato mixture, one ladleful at a time, while stirring continuously, until the potatoes are tender and creamy on the outside, about 5 to 10 minutes. Begin to ‘press down’ into the risotto with your spoon so that some of the potatoes get mushed which will help to build that ‘creamy’ texture. Taste the potatoes. If they’re soft, you won’t need to add any more liquid. If they still have a bite in the middle, you can add a bit more stock.
  5. Add the mushrooms, and cheese, and stir. Add the spread, and continue stirring, adding a bit more stock if needed.
  6. Serve.

 

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Asian crockpot chicken

 

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picture courtesy of foodnetwork.com

 

 

Asian crockpot chicken

  • Servings: 4-6
  • Difficulty: easy
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Recipe by foodnetwork.com

*original recipe calls for five spice powder. If you want to use this, use two tablespoons and omit ginger and allspice.

*you can get gluten-free hoisin sauce from wok-mei on amazon.com

Ingredients

  • 8
    chicken drumsticks
  • 1/4 cup
    gluten-free hoisin sauce*
  • 1/4 cup
    honey or maple syrup
  • 3 tablespoon
    ketchup
  • 2 tablespoons
    tamari
  • 1 teaspoon
    allspice*
  • 1 teaspoon
    ginger
  • 1-2 cloves
    minced garlic
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put chicken into a lined crockpot.
  2. Whisk sauce ingredients together.
  3. Pour over chicken.
  4. Cook on low for 4-5 hours, or until chicken is falling off the bone.
  5. Remove chicken to serving plate.
  6. Whisk cornstarch and water together. Slowly whisk into sauce until desired thickness.
  7. Serve with rice or noodles.

 

Crispy, gluten free Shake and Bake Chicken

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Crispy gluten free Shake and Bake Chicken

  • Servings: 4-6
  • Difficulty: easy
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Crispy chicken like you remember it

Recipe by glutenfreelady

* you can use whatever spices you like to flavor the coating mix.

Ingredients

  • 1 whole
    cut up chicken
  • 1/2 cup
    gluten free bisquick
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    dried sage
  • 2 teaspoons
    paprika
  • 2 teaspoons
    Mrs. Dash original*
  • 1/2 teaspoon
    onion powder
  • 1/2 teaspoon
    garlic powder
  • 1 teaspoon
    olive oil
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper

Cooking Directions

  1. Set oven to 400 degrees. Line a baking sheet with foil. Spread olive oil evenly over surface of baking sheet. Put baking sheet in oven to preheat.
  2. In a large ziplock bag, add flour and spices. Shake together to combine.
  3. DO NOT rinse or pat dry chicken.
  4. Remove preheated baking sheet from oven and place on a rack or towel.
  5. One or two pieces at a time, shake chicken until coated. Shake off any excess inside bag and place onto olive oil coated preheated baking sheet, skin side down.
  6. Bake chicken for 25 minutes. Turn chicken over and bake an additional 20-25 minutes, or until chicken is browned and juices run clear when chicken is pierced with a fork.

 

Easy crockpot smothered pork chops

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picture courtesy of bettycrocker.com

 

Easy crockpot smothered pork chops

  • Servings: 4-6
  • Difficulty: easy
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This is a recipe for onion lovers!

Recipe by bettycrocker.com

* can be omitted
* remove sharp edges from bay leaves before adding to crockpot

Ingredients

  • 4 bone in (about 3/4 inch)
    pork chops
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/2 teaspoon
    Mrs. Dash original*
  • 4 slices
    bacon, cut into 1/4 inch pieces
  • 1 large
    yellow onion, sliced
  • 1-2 teaspoons
    garlic
  • 1 1/2 cups
    chicken or beef broth
  • 2 teaspoons
    worcestershire sauce
  • 2
    bay leaves*
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    oil
  • 1/4 cup
    white wine
  • 1/12 tablespoons
    dairy free spread
  • 1 1/2 tablespoon
    white rice flour

Cooking Directions

  1. Line a large crockpot.
  2. Season chops with salt, pepper, and Mrs. Dash.  Place in two layers in crockpot.
  3. Heat a large skillet over medium heat and cook bacon until just starting to crisp. Remove into crockpot. Saute onions until just starting to caramelize. Add garlic and cook until garlic is fragrant.
  4. Add wine to pan, and scrape up any brown bits from the pan. Cook for 1-2 minutes then add to crockpot.
  5. Whisk together broth, worcestershire sauce and vineger, and pour evenly over chops.
  6. Cook on low setting for 3-4 hours, or until chops are falling off the bone.
  7. Remove chops from crockpot and keep warm.
  8. In are large skillet over medium heat, melt dairy free spread until bubbling. Sprinkle flour over melted spread, and whisk to make a roux.
  9. Add in sauce from crockpot, one ladle at a time, until gravy is desired thickness.
  10. Serve over chops.

 

Lip smacking crockpot barbecue ribs

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picture courtesy of bettycrocker.com

 

Lip smacking crockpot barbecue ribs

  • Servings: 4-6
  • Difficulty: easy
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Best ribs you ever ate!

Recipe by bettycrocker.com

*you can reduce the sugar slightly if you like

*can be omitted

Ingredients

  • 1 1/3 cups
    ketchup
  • 3/4 cup
    chili sauce
  • 2/3 cup
    packed brown sugar*
  • 1/4 cup
    apple cider vinegar
  • 3 tablespoon
    worcestershire sauce
  • 3 tablespoons
    dijon or guldens mustard
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
    liquid smoke*
  • 1 rack (2-3 pounds)
    baby back ribs
  • seasoning
    to taste

Cooking Directions

  1. Line a large crockpot.
  2. Make barbecue sauce by whisking together first 8 ingredients. Set aside
  3. Cut rack of ribs in half to fit in crockpot. Season with salt, pepper and any other seasoning you like.
  4. Pour half of the barbecue sauce evenly over ribs. Cover and cook on high 4-5 hours, or until ribs are just starting to come away from bones. Refrigerate remaining sauce.
  5. Pour remaining sauce evenly over ribs, and cook for additional 1/2-1 hour, or until ribs are glazed and falling of the bones.
  6. Serve with your favorite barbecue accompaniements such as baked beans and cole slaw or potato salad.

 

Crockpot Pepper Steak

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Crockpot Pepper Steak

  • Servings: 6-8
  • Difficulty: easy
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Easy and flavorful

Recipe by recipecrock.com

*I used thinly sliced beef carpaccio. You do not need to brown the beef, but you can if you desire.

Ingredients

  • 2 pounds
    beef sirloin, cut into 2-inch strips*
  • 1-2
    garlic cloves, minced
  • 1/4 cup
    beef broth
  • 1 small
    onion, chopped
  • 1 large
    green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 14.5 oz
    can stewed tomatoes with juice
  • 3 tablespoons
    gluten-free soy sauce
  • 1 teaspoon
    sugar
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put sliced beef into a lined crockpot, with onion, peppers and garlic and stewed tomatoes.
  2. Whisk together soy sauce and sugar and pour over meat and tomato mixture.
  3. Cook on low for 4-6 hours, or until beef is tender.
  4. In a small bowl, whisk together cornstarch and water. Stir into pepper steak until desired thickness.
  5. Serve over rice.

Red wine glazed lamb chops

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Red wine glazed lamb chops

  • Servings: 4-6
  • Difficulty: easy
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Easy lamb dinner

Recipe by getcrocked.com

Ingredients

  • 6
    lamb rib chops
  • 1-2 cloves
    garlic
  • 1/2 cup
    dry red wine
  • 2 tablespoons
    maple syrup or honey
  • 1 tablespoon
    Italian seasoning
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon
    salt or to taste
  • 1/4 teaspoon
    pepper, or to taste

Cooking Directions

  1. In a medium bowl, whisk together wine, garlic, maple syrup or honey until blended.
  2. Place chops in a lined crockpot, sprinkle with spices.
  3. Pour wine mixture evenly over chops
  4. Cook on high for 20 minutes
  5. Cook on low for an additional 5 hours, or until chops are tender and falling off the bone.
  6. Use the sauce to make a delicious gravy.

Sweet and tangy gluten free lemon bars

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Sweet and tangy gluten free lemon bars

  • Servings: 9-12
  • Difficulty: easy
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Sweet and tangy!

Recipe by glutenfree lady

* sift the confectioner’s sugar to avoid lumps

Ingredients

  • 1 cup
    gluten free all purpose flour
  • 3/4 cup
    granulated sugar
  • 1/2 teaspoon salt
  • 2
    large eggs
  • 1 stick
    Earth balance buttery sticks, room temperature
  • 3 tablespoons
    lemon juice, divided
  • 3/4 cup
    confectioner’s sugar, sifted*

Cooking Directions

  1. Heat oven to 350 degrees.  Grease an 8×8 square baking pan
  2. In the bowl of a stand mixer on low speed, using the paddle attachment, cream Earth balance spread and sugar together until fluffy.
  3. Keep mixer on low speed.
  4. Add eggs one at a time, incorporating after each addition.
  5. Add salt and 2 tablespoons lemon juice; mix until incorporated and smooth.
  6. Add flour in three additions, beating well after each addition, and scraping down bowl when needed.
  7. Remove bowl from mixer and give batter a final stir with a spatula
  8. Scrape batter into prepared baking pan
  9. bake for 30-35 minutes, or until tester comes out clean
  10. Cool cake for about 30 minutes before glazing
  11. For glaze, mix sifted confectioner’s sugar with 1 tablespoon lemon juice and drizzle over cake.

Amazing gluten free pancakes

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Amazing gluten free pancakes

  • Servings: 4-6
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You won’t believe these are gluten free

Recipe by kingarthurflour.com

* you can use butter or other vegetable oil
* I recommend using only the King Arthur Measure for Measure flour in this recipe. I have tried other flours and they did not work as well.

Ingredients

  • 2
    large eggs
  • 1 1/4 cups
    dairy free milk
  • 3 tablespoons
    grapeseed oil*
  • 1 1/2 cups
    King Arthur measure for measure flour*
  • 3/4 teaspoon
    salt
  • 2 teaspoons
    baking powder
  • 2 tablespoons
    granulated sugar

Cooking Directions

  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it”ll thicken slightly.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  6. Yield: 1 dozen large (4 1/2″) pancakes

Crabmeat stuffed portobellos

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Crabmeat stuffed Portobellos

  • Servings: 4-6
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These are a great Main dish or appetizer

Recipe by glutenfree lady

* removing the gills is optional, but they have a very strong taste. There are numerous youtube videos on how to clean portobellos.
*optional

Ingredients

  • 4
    large portobello mushrooms, cleaned*
  • 1
    egg, beaten
  • 1/2 cup
    gluten free breadcrumbs
  • 1-2 tablespoons
    mayonnaise
  • 1/2 teaspoon
    lemon juice
  • 1/2 teaspoon
    Mrs. Dash original seasoning*
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    pepper
  • 1/4 teaspoon
    dried oregano
  • 1/2 teaspoon
    Old Bay seasoning
  • 1 can (6 oz)
    lump crabmeat, picked over and drained
  • 2 tablespoons
    dairy free parmesan cheese

Cooking Directions

  1. Remove the gills from the mushrooms, and rinse. Pat dry.
  2. Once you have cleaned the mushrooms, place them on a sheet pan covered with parchment or foil.  If using foil, spray with cooking spray.  Greasing parchment is not necessary as it is non-stick.
  3. Lightly salt the mushrooms, and spray lightly with cooking spray.   They are ready to be stuffed.
  4. Preheat the oven to 375 degrees.   Stuff each mushroom with crabmeat stuffing. Bake for 15 minutes.