Tag: gluten free

Sweet and Spicy Pecan-Encrusted Chicken Tenders
January 16, 2023

Sweet and Spicy Pecan-Encrusted Chicken Tenders

So many years ago, 22 to be exact, my husband took me to Florida and proposed. He also took me to eat at one of the restaurants owned and operated by Emeril Lagasse. That restaurant is long gone, but the memory of that meal lives …

New and Improved Raspberry Almond Bars
December 12, 2022

New and Improved Raspberry Almond Bars

Many years ago, I was in a meal exchange group. This was an amazing gift for a mom of little, little kids. There were eight of us and we would each make eight recipes of our chosen dish for the month and then pass them …

Gluten Free Green Bean Casserole
December 5, 2022

Gluten Free Green Bean Casserole

Ah, the holiday staple, green bean casserole. I admit that I was never a huge fan of this dish. What I did love were those crispy onions that I could eat by the can full if allowed! But because those onions and that gloopy soup from a can don’t fit with my gluten free and mostly paleo diet, it’s been quite a number of years since I’ve enjoyed this dish.

Last year, I discovered Mom’s Place Gluten Free (not sponsored) and ordered a bunch of different items to try. There are all sorts of breads and bread-like items and most of those are just ok, in my opinion. But what I really do love are their soup mixes. They make cream of mushroom (used here), cream of celery, cream of chicken and onion soup mix. These mixes are not paleo because they do contain some grain flours and many also contain milk powder, but they are certified gluten free and add so much flavor to many dishes. With these little packets of seasoning in my cupboard, I often add a teaspoon or two to recipes that I think just need a little something extra.

The mushroom soup does come in a dairy free version if you prefer that. And if you don’t have time to place an order, but you do have a Trader Joe’s nearby, they offer a Umami Seasoning Blend that would make a good substitute. Perhaps there are other versions of that seasoning blend at your grocery story, but I don’t know of any. If you do, please leave a comment and let us know!

If you’ve been missing green bean casserole since changing your diet, I hope this recipe will bring back great memories and satisfy that craving!

Green Bean Casserole

So much better than the version with the gloopy soup from a can!
Print Recipe
Course Side Dish, vegetable
Cuisine American, Comfort Food, Holiday

Ingredients
  

  • 2 lbs. green beans cleaned and trimmed
  • 2 Tbsp. olive oil or butter
  • 8 oz. cremini mushrooms sliced
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepepr
  • 1 lb. bacon cooked and crumbled
  • 3 Tbsp. reserved bacon fat
  • 6 Tbsp. Mom's Place Gluten Free Cream of Mushroom Soup Mix see note
  • 2 cups almond milk or other dairy free milk of your choice
  • 1 cup chicken broth

Topping

  • 1 Tbsp. olive oil or butter
  • 2 medium shallots

Instructions
 

  • Bring a large pot of water to boil, add your green beans and cook about 10 minutes, or until bright green. Remove from the boiling water and plunge beans into a bowl of ice water. Once cool, drain and set aside.
  • Preheat oven to 350 degrees.
  • Heat the 2 Tbsp. of oil in a skillet over medium heat. Add sliced mushrooms, salt and pepper and cook until the mushrooms are soft and have given up much of their liquid.
  • While the beans and mushrooms are cooking, cook the bacon until crisp. Drain and crumble it and set aside. Reserve the drippings for making the sauce.
  • Once the mushrooms are soft, remove them from the skillet, add to the bowl with the drained green beans.
  • To the skillet, add the bacon grease and melt. Add the soup seasoning and whisk. This will make a thick roux. Once that mixture bubbles, slowly begin adding the milk and broth, whisking constantly. Reduce heat to low and simmer for a couple minutes.
  • Mix the sauce in with the mushrooms and green beans. Pour into a greased 9×13 baking dish.
  • Bake casserole for 45 minutes. While the casserole is baking, prepare the shallot topping by heating the remaining tablespoon of oil in a skillet over medium heat. Thinly slice the shallots and cook, stirring constantly, until shallots are crisp, but not burned. Remove from the heat and set aside. Combine with the crumbled bacon.
  • After 45 minutes of baking, remove the casserole from the oven, top with shallots and bacon and return to oven for 15 more minutes or until ready to serve.
  • This casserole can be baked at slightly different temperatures and for a little more or less time. It's very flexible so works well with a big holiday feast!

Notes

I use this powdered soup mix in this recipe:
https://momsplaceglutenfree.com/products/gluten-free-cream-of-mushroom-soup-mix?_pos=1&_sid=c1b744498&_ss=r
Mom’s Place also has a dairy free version:
https://momsplaceglutenfree.com/products/gluten-free-dairy-free-cream-of-mushroom-soup?_pos=2&_sid=c1b744498&_ss=r
The flavor in these mixes is outstanding and way better than the canned cream of mushroom soups I’ve tried. If you don’t have time to order these mixes, but have a Trader Joe’s nearby, they have a Umami Seasoning Blend that is a good substitute. 
Keyword Dairy Free, Gluten Free
Jalapeño Popper Pork Loin
November 28, 2022

Jalapeño Popper Pork Loin

This dish is decadent and rich and oh, so yummy! I make this for a regular, old Wednesday night, but it would be perfect for a special occasion meal or a family, holiday get-together. The red bacon and green jalapeños do have a certain Christmasy-ness …

Thanksgiving Dressing (or Stuffing)
November 21, 2022

Thanksgiving Dressing (or Stuffing)

This dressing is just as good (may I say better?) than the old gluten filled version. It’s so chock full of flavors, no one will suspect it’s “healthy” in any way! For a step-by-step video of the preparation of this recipe, see the link below.

Paleo “Corn” Bread
November 18, 2022

Paleo “Corn” Bread

With fall in the air and Thanksgiving just around the corner, it’s time to think about cornbread. Cornbread is delicious alongside a steaming bowl of chili and it’s an essential ingredient in the very best Thanksgiving dressing recipe – coming at you soon!

Thanks to some flax seeds and a screaming hot cast iron skillet, we can have the most delicious cornbread, minus the corn and gluten and dairy.

Smothered with some ghee and dripping with honey, this cornbread even makes a delicious breakfast….mmmmm….make this!

P.S. If you want more delicious paleo holiday recipes, you can find them in my holiday cookbook here.

So you can see with your very own eyes just how delicious this cornbread is, I’ve made you a little video. I’m sorry your mouth has now watered all over your computer.

Paleo Cornbread

No actual corn kernels were harmed in the making of this recipe
Print Recipe
Course bread, Breakfast, Side Dish, Snack
Cuisine American, Comfort Food

Ingredients
  

  • 2 Tbsp. ghee or grass-fed butter
  • 1 cup almond flour
  • 1/2 cup flaxseed meal
  • 1/4 cup arrowroot
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 Tbsp. coconut flour
  • 3 large eggs
  • 1/2 cup palm shortening melted
  • 1/4 cup honey or maple syrup
  • 1/2 cup almond milk

Instructions
 

  • Preheat oven to 375 degrees. Add ghee to a 9 inch cast iron skillet and put the pan in the oven to heat.
  • While the skillet and oven heat, make the batter by combining all the dry ingredients in one bowl (almond flour, flaxseed meal, arrowroot, salt, baking soda and coconut flour) and all the wet ingredients in another bowl (eggs, shortening, honey and almond milk).
  • Mix the dry ingredients well and mix the wet ingredients well. Now add the wet to the dry and mix to combine. Don't over work the batter, just get it all combined. A rubber spatula works well for this.
  • Remove skillet from oven, swirl to make sure the melted ghee is coating the entire bottom and sides of the skillet. Remember that it is hot! Put a pot holder over the handle so you don't accidentally touch it. Pour the batter into the pan, being careful not to splatter the melted ghee. Spread the batter evenly.
  • Bake 23-25 minutes, until a toothpick inserted in the center comes out clean or with just one or two crumbs attached. Allow to cool slightly before cutting into desired pieces.
Keyword Dairy Free, dairy free option, Gluten Free, Paleo, Primal
Paleo Hallo-weenies (or mummy dogs)
October 28, 2022

Paleo Hallo-weenies (or mummy dogs)

Have you seen the commercials or magazine adds for the refrigerated crescent roll dough wrapped around hotdogs yielding these cute, little mummified hot dogs? Well, I have too and I wanted to make them for my kids for fall. One quick change to my autoimmune …

Apple Cinnamon Scones (Paleo, Sugar Free)
October 24, 2022

Apple Cinnamon Scones (Paleo, Sugar Free)

I love a scone or a biscuit. These decadent quick breads are actually what I miss the most from my gluten eating days. It’s no wonder I’ve created so many biscuit and scone recipes over the years. Since it is fall and maybe you’re sick …

Amazing Paleo Chicken Pot Pie
October 3, 2022

Amazing Paleo Chicken Pot Pie

Oh my! This chicken pot pie is just like your old, favorite chicken pot pie. Except it’s better. And it’s paleo. You have to make this when the cool weather hits your town. It is so warm and comforting and it makes a huge amount. You’ll have leftovers for days! You could even split the recipe into two pans and freeze one for later (instructions below). Or just enjoy lots of leftovers. If you have a large family, this should fill everyone’s belly!

If you have leftover turkey in your freezer from Thanksgiving, this would be a great use for it!

This recipe is really flexible. You can add a different variety of vegetables if you prefer. You can add more or less meat. And if you don’t want to mess with making the crust (but it is delicious) you can add some extra broth and eat the filling as soup. Yep, we’ve done that and it’s super yummy!

So here’s the thing: I was going for warm and comforting, not magazine ready looks. If you want to make your crust super pretty, cut out little pastry chickens and all, you go right ahead. I think it looks lovely just like this.

Amazing Paleo Chicken Pot Pie

Warm, comforting, delicious and totally grain and dairy free
Print Recipe
Prep Time 1 hr
Cook Time 30 mins
Course Main Course
Cuisine American, Comfort Food

Ingredients
  

Crust

  • 1/4 cup lard or palm shortening
  • 1/2 tsp. sea salt
  • 1 3/4 cups finely milled almond flour
  • 3/4 cup arrowroot
  • 5-6 Tbsp. cold water

Filling

  • 2 Tbsp. ghee or avocado oil
  • 1 medium onion chopped
  • 3 large carrots chopped
  • 3 stalks celery chopped
  • 1 tsp. salt or to taste
  • 1/2 tsp. black pepper or to taste
  • 1 1/2 cups green beans cut into about 2 inch pieces
  • 8 oz. cremini mushrooms sliced and diced
  • 3 Tbsp. arrowroot
  • 2-3 cups good quality chicken broth add 2 cups and then add more if desired
  • 1/4 tsp. poultry seasoning
  • 1 Tbsp. coconut aminos
  • 1 tsp. fresh lemon juice
  • meat from one rotisserie chicken chopped

Optional topping

  • 1 large egg
  • 1 tsp. water

Instructions
 

  • In a large dutch oven or skillet with high sides set over medium high heat, heat ghee until melted. Add onion, celery, carrots and 1/2 tsp. salt and 1/4 tsp. pepper. Stir and cook until onion is translucent, about 10 minutes.
  • Add green beans, mushrooms, additional 1/2 tsp. salt and 1/4 tsp. pepper. **If you are using broth from a carton that is not low sodium, you may want to hold off on adding this additional salt until you get to step four and taste for seasoning. Stir and cook for 5 more minutes.
  • Stir in arrowroot, reduce heat to medium and cook for 2-3 minutes.
  • Add broth and poultry seasoning, stir and bring to a low simmer. Allow to simmer for 5 minutes, stirring occasionally. Taste for seasoning and add salt and pepper if desired.
  • Add diced chicken, stir thoroughly. If your mixture is too thick, add additional broth 1/2 cup at a time. Simmer over low heat while you make your crust.
  • Preheat oven to 375. In a large mixing bowl, combine almond flour, arrowroot and salt. Using your fingers or two forks, mix in lard until your mixture resembles small pebbles.
  • Now add water, 1 tablespoon at a time, and mix. Keep adding water until your dough comes together with no dry spots remaining.
  • You can roll your dough out on a piece of parchment or just on the counter. I don't like to mess with parchment, so I just add a little additional arrowroot to my counter and roll the dough out there (roll it to about 1/4 inch thick or a little less). Choose your baking dish (a large deep casserole, at least 9×9). Flip your dish(es) upside down over your dough and using a dull knife, trace the outline of the dish. This piece of dough will be the top crust.
  • Take the remaining dough (not the top piece) and fit that down in the bottom and up the sides of your dish. It's ok if it doesn't cover every bit of the sides.
  • Pour your filling into the baking dish. Using a bench scraper or large spatula, lift your top crust and fit it in place over the filling. Sometimes to save time, I simply drop the crust on top in little pieces as you can see in this picture.
  • Mix the egg and water and beat together well. Using a pastry brush, brush the egg mixture over the top of the crust. You can totally skip this step if you want to, but it adds a nice golden sheen to the crust. Using a fork, poke holes randomly all over the top crust.
  • Bake for 30-35 minutes, until top crust is beautifully browned and you see the juice of your filling bubbling up around the edges. If your crust begins to brown too much, you can lay a piece of foil over the top.
  • Remove from oven and allow to cool for 10-15 minutes before serving. For freezing instructions, see notes below.
Keyword Dairy Free, Gluten Free, keto, Paleo

Freezer instructions:

Make the recipe as instructed, including baking. Allow to cool at room temperature for an hour, then refrigerate until completely chilled. Wrap pan completely in plastic wrap and then foil, label and freeze. When ready to reheat, allow to thaw in the refrigerator for one to two days, remove foil and plastic wrap then put the foil back on the top. Bake in a 350 degree oven for 20-30 minutes. Remove the foil for the last 10 minutes. Depending on how deep your pan is, your pot pie may take a little longer or a little less time to heat through. Just stick a sharp knife down in the center of the pie and then touch the knife. It should be hot to the touch.

Gluten Free Oatmeal Raisin Cookies
January 17, 2022

Gluten Free Oatmeal Raisin Cookies

When I was growing up, we would visit my grandparents in Ohio at least twice every year. And every time we would visit, my Grandma would have made several of our favorite goodies. One of my requests was always her Huck Finn Oatmeal Cookies. I, …