Monday Meals: Chicken Rice Bake

INGREDIENTS:

*2 - 4 large chicken breasts (depending on how many you are preparing for), boneless and skinless

*1 1/2 cups uncooked rice

*1 can 18 oz Progresso creamy mushroom soup (yup, it's GF!)

*1 cup water

*paprika, poultry seasoning, garlic salt to taste

DIRECTIONS:

Mix soup and water in a glass 9 x 13 in. baking dish. Add rice evenly to dish. Place chicken breasts on top of liquid-covered rice. Sprinkle chicken breasts with seasoning. Cover dish with aluminum foil. Bake at 350 for 45 - 50 minutes or until rice is fully cooked.

*Delicious with fresh, steamed green vegetables.
**I sprinkle my chicken with lemon-pepper seasoning before serving for extra flavor.

Delish Desserts: Decadent Chocolate Cake

INGREDIENTS:

Cake:

*2 1/2 cups sweet brown rice flour

*2 cups brown rice flour

*1 1/2 cup cocoa

*3 cups sugar

*6 teaspoons xanthan gum

*1 1/2 teaspoons baking soda

*3 cups water

*15 Tablespoons cooking oil

*3 Tablespoons vinegar

*3 tablespoons vanilla extract

*3 eggs

Filling:

*12-16 oz frozen raspberries (or strawberries, blackberries, etc)

*1/4 cup sugar

*2 Tablespoons lemon juice

*1 Tablespoon corn starch

Frosting:

*1 package 8 oz cream cheese, softened

*3 cups powdered sugar

*1/4 cup cocoa powder

*3 Tablespoons butter, softened

*1 teaspoon vanilla extract

DIRECTIONS:

Prepare 9 X 13 in. pan. Place a few drops vegetable oil in bottom of pan; coat entire pan (bottom and sides) with oil. Dust pan with flour, enough to lightly coat pan. Trace bottom of pan on parchment paper. Cut and place in bottom of pan. Set aside. In large bowl, combine dry ingredients for cake; mix well. In a second bowl, combine wet ingredients for cake; mix well. Add wet ingredients to dry ingredients. Beat together until smooth. Pour half the batter in the pan. Bake at 350 for 30 -32 minutes or until toothpick comes out clean. Once first layer of cake has cooled, remove from pan. Prepare pan for second half of batter by oiling and dusting with flour. Pour remaining batter in pan. Decreasing cooking time by about one minute. Once second layer of cake has cooled, remove from pan (do not place on top of first layer just yet). In a small sauce pan, combine all ingredients for filling. Place over medium-high heat. Bring to a boil. Allow to boil for 3 - 5 minutes. Remove from heat and allow to cool. Cover top of first layer of cake with raspberry filling. Place second layer of cake on top of first layer. After cakes and filling have completely cooled, begin frosting. Combine all frosting ingredients in a medium mixing bowl; beat until smooth and fluffy. Frost top and sides of cake.

*To add to the presentation of the cake, I covered the sides of the cake in chocolate shavings. To do this, I placed a brick of chocolate on my counter over night in order to soften. I then used a vegetable peeler to create the shavings. Depending on direction and pressure, you can create gorgeous chocolate curls.
**The car on top is meltable chocolate which I painted by hand (didn't have time to search for a chocolate mold... which would have produced a cheesy looking car, anyway).

Monday Meals: Macaroni & Cheese

INGREDIENTS:

*8 oz velveta cheese

*1/2 cup of milk (more or less)

*1 cup shredded cheese

*salt and pepper to taste

*1 bag Trader Joe's brown rice elbow pasta

DIRECTIONS:

Begin melting velveta over medium heat. Add milk. Once velveta is fully melted, add shredded cheese. Combine with cooked elbow pasta. Season to taste.

*To jazz this simple dish up, try adding tomatoes or salsa!

Monday Meals: Spanish Rice

INGREDIENTS:
*1 cup cooked rice
*1 pound ground turkey
*1 can 8 oz tomato sauce
*2-3 green chilies, diced
*salsa
*cheese, shredded

DIRECTIONS:
Brown turkey. Add tomato sauce and diced chilies. Add salsa until sauce begins to thin. Combine with rice. Top with shredded cheese. Serve with lightly fried corn tortillas.

*I add sour cream to any dish that is considered "south of the border". Delicious.

Delish Desserts: Red Velvet Cupcakes

Ingredients:
1 box GF yellow cake mix (and ingredients mix calls for)
2 Tablespoons cocoa powder
1 Tablespoon red food coloring
1 teaspoon vegetable oil

1/2 lb powdered sugar
8 oz cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla

Directions:
Combine cake mix, cocoa powder, food coloring, and oil (and ingredients mix calls for) in large mixing bowl. Line cupcake tin with paper cups. Fill cups 2/3 of the way. Bake at 350 for 18-22 minutes or until inserted toothpick comes out clean. Let cool before frosting.
In medium mixing bowl, beat together sugar, cream cheese, butter, and vanilla. Frost cupcakes generously. Enjoy!

Monday Meals: Orange Chicken Marinade

Ingredients:

*2 large chicken breasts, boneless and skinless

*2-3 Tablespoons orange juice

*1 Tablespoon brown sugar

*1 teaspoon lemon juice

*1 teaspoon orange zest

*1/2 teaspoon rosemary

*dash mint

*gallon size ziplock bag

*2 Tablespoons oil

Directions:

Combine orange juice, brown sugar, lemon juice, orange zest, and herbs in a small bowl. Mix until brown sugar dissolves. Put chicken breasts into ziplock bag. Pour in marinade. Let sit for 2-4 hours. When ready to cook, place oil in large skillet. Add chicken. Cover and brown for 10 minutes on medium-low heat. Flip chicken breasts. Cover and let other side brown for 8-9 minutes. Serve.

*Serve with garlic rosemary fried potatoes and fresh vegetables.

Monday Meals: Cheesy Broccoli Baked Potato

Ingredients:

*4 medium potatoes

*2 heads broccoli

*2+ cups shredded cheese

*butter

*dollop sour cream

*salt, pepper, and seasonings to taste (I use Mrs. Dash's salt free seasonings)

Directions:

Steam broccoli over stove or in rice cooker. Bake potatoes in microwave or wrapped in foil in oven. Shred cheese. Cover potato in butter. Top with broccoli, shredded cheese, sour cream, and seasonings. Enjoy.

*Cooking GF can be simple, as seen by these last two posts (which is laziness on my part)!

Monday Meals: BLT Lettuce Wraps

Ingredients:

*1 package GF bacon (most varieties ARE GF, but an occasional variety is not)

*1 large tomato

*1 head lettuce

* mayonnaise or Miracle-Whip (not a fan of the "zip" personally)

Directions:

Fry bacon in skillet OR cook in microwave. Slice tomato. Remove leaves of lettuce gently so they do not rip. Place mayo or Miracle-Whip on a piece of lettuce. Add tomatoes slices and bacon. Wrap and devour. Nice and simple.

*If you prefer the more "normal" way to eat a BLT, toast a couple slices of your favorite GF bread. I enjoy my BLTs sans bread, but if you have a GF bread you love, use it!

Let's Do Lunch: Barro's Pizza

I decided to make a surprise visit at the mr.'s work yesterday. Conveniently, it was late enough in the morning that we could take an early lunch together. Also conveniently, he works a mile away from a Barro's Pizza (coincidence, I think not). Have you heard? Barro's now offers a gluten-free line of pizzas at most of their chains. The pizza was delicious. It cost $20 for two pizzas (we were each able to eat an entire pizza, though I felt a little stuffed when finished). If you haven't partaken of their gluten-free goodness, check it out!

Monday Meals: Ham Bean Soup

Ingredients:

*ham bone (optional; not necessary)

*2 cups ham, cubed (still have leftovers from Easter?)

*3-4 cups pre-soaked beans

*4 cups chicken broth

*1/2 cup diced onion

*1/2 cup diced carrot

*1/2 cup diced celery

*salt, pepper, & herbs to taste (I usually use parsley or thyme)

Directions:

Place ham bone in crock pot (if using one). Add broth, beans, vegetables, and seasonings to crock pot. Set on low for 6 hours. Add cubed ham. Turn heat to high for additional 2 hours or until beans and vegetables are tender. Serve.

*I use a blend of six different dry beans (my blend varies each time, but black, great northern, kidney, navy, pink, and pinto beans are a great place to start. Don't forget dried peas, too). I soak 2/3 cup of each bean type at once. 2/3 cups for six different dry bean types equates to 4 cups of dry beans. 4 cups dry beans will yield 10-12 cups soaked beans (depending on type of bean used). I use 3-4 cups for my soup and store the remainder in gallon sized ziploc bags. 4 cups soaked beans (rinsed and drained) per 1 bag. Add a teaspoon of oil, shake until well coated, remove excess air, and store in freezer until ready to use.
**Storage space saver = when removing air from ziploc bag, lay bag on flat surface. Store on bottom of freezer shelf, so beans are flat and take up less space.

Let's Do Lunch: Leftover Ham Sandwich

Ingredients:

*3 slices of your favorite GF bread (I like tapioca flour based bread)

*4 slices meltable sandwich cheese

*2 giant slices of leftover Easter ham

*mustard and mayo (if desired)

Directions: Slather the mayo and mustard on your bread. Add 2 slices of cheese and one slice of ham between each layer. Sprinkle a little water on the top of the bread. Pop in the microwave for about 45 seconds. Devour.

*I usually don't have time to make anything for lunch; I am a "grab it on the go" girl. This was super easy, super quick, and super delicious. I was also able to use some of that leftover ham from Easter (that is STILL taking up room in the fridge).

Monday Meals: Ham Fried Rice

Ingredients:
*3 cups cooked rice (white or brown)
*1 1/2 cup ham, diced
*2 Tablsepoons vegetable oil
*4 eggs
*1 1/2 cups frozen peas and carrots, thawed
*3-4 Tablespoon La Choy teriyaki sauce (one of the ONLY GF teriyaki sauces I've seen)

Directions:
Fry ham in oil in large skillet. Once ham begins to brown, add eggs to skillet. Scramble. Once eggs have reached desired consistency, add peas and carrots. Cook until thoroughly warm. Add cooked rice and teriyake sauce. Mix until rice is well coated. Serve.

Delish Desserts: Hostess Cupcakes

Ingredients:
*1 box Betty Crocker GF Devil's Food cake mix (and ingredients mix calls for)
*1 can Reddi-Whip
*1 can of frosting (flavor of choice)
*sprinkles (optional, but a must-have for me)

Directions:
Make cupcakes according to directions on box. Allow to FULLY cool. Using butter knife (or similar SKINNY utensil), carve a hole from the top down to the center of the cupcake. Remove enough cake to leave cupcake hallowed out in the center. Stick nozzle of Reddi-Whip straight down into hole and fill until hole is completely full. Frost with frosting of choice. Garnish with sprinkles. Serve IMMEDIATELY.

*If you do not serve immediately after filling with Reddi-Whip, the whipped cream will go flat and add extra moisture to the cake. They will still taste delicious, but they will lack the cream-filled center that makes these similar to Hostess Cupcakes.
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Monday Meals: Corned Beef & Cabbage

Ingredients:

*3-4 lbs point tip or flat tip beef brisket

*1 can chicken broth (or chicken bouillon equivalent)

*1/2 lb peeled baby carrots

*6-8 medium red potatoes, quartered (or smaller)

*1 small head of cabbage, quartered

Directions:

Place meat in crock-pot. Add chicken broth (or bouillon) until it comes half way up the sides of the meat. Place seasoning on top of the meat (generally provided with the meat. If not, lightly sprinkle with coriander, mustard seeds, oregano, black pepper corns, and garlic salt). Set crock-pot to low. Leave alone for 4 hours. Flip. Leave alone for another 4 hours. During last hour in crock-pot, begin vegetables. Place red potatoes in pot. Add water until potatoes are covered. Cover with lid and broil until tender. Put carrots and cabbage in another pot with a couple cups of water. Cover with lid and steam until tender. Once vegetables are done, add to crock-pot with meat. Turn crock-pot to warm for 30 minutes to an hour. Cut meat and serve.

I did not have any photos of the end-product. My apologies.
*Delicious with a large slice of Irish soda bread.
**Now that St. Paddy's Day is through, my "Irish" cuisine is now over. Thanks for having patience with me.

Tasty Tidbits: Brazilian Cheese Bread (Pão de Queijo)

Ingredients:

*1 package Yoki Pão de Queijo mix

*2 medium eggs

*1/2 cup water

Directions:

Put mix into medium size mixing bowl. Add eggs and water, stir together to form dough. Kneed dough for 3-5 minutes with hands. Divide dough into golf ball size balls. Place balls on greased cookie sheet. Bake for 20-25 minutes in oven preheated to 350. Let cool for 5 minutes, then enjoy!

*Yoki mix was purchased at Lee Lee's Market (AZ). Yoki products are available at Ranch 99 Markets. Word of warning, Yoki products are in Portuguese (hence the recipe given here).**Balls may collapse slightly after cooling.
We enjoyed our pão de queijo on St. Patrick's Day with green chicken broccoli alfredo. Delish!

Monday Meals: Sausage, Fried Potatoes, & Green Beans

Ingredients:
*4 sausage links (I LOVE Aidells. SO many delicious flavors. See note below)

*2 Tablespoons oil (whatever works best for you)

*12 medium red potatoes (3 potatoes per person), quartered (or smaller)

*2 Tablespoons vegetable oil

*2 teaspoons garlic, minced

*1 teaspoon dried rosemary

*salt and pepper to taste

*1/2 lbs fresh green beans, ends snapped off

*4 Tablespoons butter

*dash of lemon juice

*salt and pepper to taste

Directions:

Saute sausage in skillet. Place potatoes in microwave-safe bowl with a Tablespoon of water. Cover with plastic wrap and microwave for approximately 5 minutes (potatoes should be tender, not fully cooked). Put tender potatoes in skillet with vegetable oil. Add garlic and rosemary. Fry for approximately 2 minutes. Stir. Fry another 2 minutes. Stir once more. Fry for a final 2 minutes, until potatoes are soft and fully cooked. Add salt and pepper to taste. In large pot, bring salted water to a boil. Blanch green beans for 2-3 minutes, until crisp. Using clean skillet, brown butter. Once brown, add green beans and dash of lemon juice and saute for 2-3 minutes, until tender. Add salt and pepper to taste.

*Aidells provides nutritional/allergen information in their FAQs section. I have copied the portion regarding gluten free for your convenience:Gluten, Soy and dairy are ingredients which we use in some of our sausages, meatballs and other items. Aidells products with gluten are Spicy Mango & Jalapeno Sausage, Teriyaki Meatballs, Spicy Bacon & Bleu Cheese Char-Broilers and Bacon & Cheddar Char-Broilers.*There are a couple dozen remaining flavors that ARE gluten free. Try them out. They are delicious.

Monday Meals: Chicken Enchiladas

Ingredients:

*1 large boneless skinless chicken breast, chopped and cooked

*1 can 20 oz enchilada sauce (we use Rosarita's)

*1 can 12 oz evaporated milk

*12-16 small corn tortillas

*2-3 cups shredded cheese (I prefer a LOT of cheese)

*1/4 cup black olives, diced (optional)

*green onions, diced (optional)

Directions:

Cover 9 x 13 glass pan with thin layer of enchilada sauce. Begin layering pan with tortillas, cheese, chicken, and black olives. Tortillas can be torn and added along with cheese, chicken, and olives (casserole method) OR cheese, chicken, and olives can be rolled in tortillas (standard method). If using casserole method, add portion of enchilada sauce and evaporated milk between layers. If using standard method, pour all enchilada sauce and evaporated milk evenly over tortillas. Top with green onions. Bake uncovered for in oven preheated to 350 for 35 minutes.

*There are SO many ways to prepare enchiladas; this recipe is similar to the mr.'s mother's recipe. Green chili sauce, pork, beef... the possibilities are endless.

**Great with refried beans or corn.

Pictured without green onions.

Delish Desserts: Tea Cake

Ingredients:

*1 cup granulated sugar

*1/2 cup butter, softened

*2 eggs

*1 1/2 teaspoon vanilla extract

*1 cup brown rice flour

*1/2 heaping cup sweet brown rice flour

*2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup milk

*1 cup confectioners sugar, sifted

*4 Tablespoons lemon juice

Directions:

Prepare 9 in. spring-form pan. Place a few drops vegetable oil in bottom of pan; coat entire pan with oil. Dust pan with flour, enough to lightly coat pan. Trace bottom of pan on parchment paper. Cut and place in bottom of pan. Set aside. Beat granulated sugar and butter together until light and fluffy. Add eggs one at a time, followed by vanilla. In separate bowl, combine flours, baking powder, and salt. Alternate adding dry ingredients and milk to wet ingredients. Place batter evenly in spring-form pan. Place in oven pre-heated to 350 for 30 minutes or until toothpick comes out clean. In small bowl, combine confectioners sugar with lemon juice. Whisk to form glaze. Once tea cake has cooled, remove from spring-form pan and top with glaze. Dust with confectioners sugar.

Tasty Tidbits: Irish Soda Bread

Ingredients:
*2 3/4 cups brown rice flour
*1/3 cup sweet brown rice flour
*1/2 cup sugar
*2 teaspoons baking powder
*1 teaspoon salt
*1/2 teaspoon baking soda
*1 carton 16 oz sour cream
*2 eggs
*2 Tablespoons caraway seeds
*1/2 cup raisins (optional. I prefer NO raisins)

Directions:
Prepare 9 in. spring-form pan. Place a few drops vegetable oil in bottom of pan; coat entire pan with oil. Dust pan with flour, enough to lightly coat pan. Set aside. In large mixing bowl, combine brown rice flour, sweet brown rice flour, sugar, baking powder and soda, and salt. In small mixing bowl, beat eggs. Add sour cream and beat until well mixed. Add wet ingredients to dry ingredients, stirring with wooden spoon. Dough will be thick. Once dough begins to ball up, fold in caraway seeds (and raisins, if using them) with hands (making sure hands are floured so dough does not stick). Place dough in spring-form pan; dust with flour. Pat dough down until level. Using a butter knife, make an "X" across the top of the dough. Place in oven pre-heated to 350 for 50 minutes. Bread should pop right out of pan.

*I just made this recipe for the first time (altered from one I found on recipezaar) and it turned out perfect! Using it for St.Paddy's Day.

**When I have sweet brown rice flour on hand, I like to incorporate it into my recipes. If you do not have both brown rice flour and sweet brown rice flour, you may use one type of flour (and yes, there is a difference between the two).

Monday Meals: Red Beans & Rice

Ingredients:
*8 oz polish sausage, thinly sliced
*1/2 small onion, diced
*2 cans 15 oz kidney beans (light, dark, or both)
*1 can 15 oz tomato sauce
*salt, pepper, garlic salt, and cajun spice (to taste)
*dash of white wine vinegar (or similar vinegar)
*2-3 cups white rice, cooked

Directions:
Saute onion and sausage until unions are transparent. Add tomato sauce, seasonings, and vinegar. Bring sauce to boil and add beans. Cook for ten minutes, until sauce thickens. Serve over rice. Garnish with finely chopped scallions or parsley.

*This meal is great served with GF corn bread. Perfect for a cold day.

Pictured with cubed meat in addition to sausage.

Delish Desserts: Cherry Delight

Ingredients:

*2 cups GF pretzels, crushed

*1/2 cup butter, melted

*1/2 cup Crisco

*3 Tablespoons granulated sugar

*1 pack 8 oz cream cheese, softened

*1 pack 8 oz Cool Whip topping

*1/2 cup granulated sugar

*2 cans 21 oz cherry pie filling

Directions for crust:

Melt butter and Crisco together in pan over med-high heat on stove. Add 3 T of sugar and stir until dissolved. Mix together with crushed pretzels until well coated. Press firm and flat into 9 x 13 glass pan. Refrigerate for one hour or until firm.

Directions for creamy topping:

Beat cream cheese and sugar until well mixed. Fold in the Cool Whip and mix until smooth. Spread evenly on top of crust. Refrigerate for a couple of hours or until topping sets. Top with cherry pie filling. May substitute cherry pie filling with any other pie filling flavor.

*This is a dessert that has been used for four generations in my family. Though it is delicious at any time of the year, I have made it a tradition to serve this on the 4th of July. By using a handful of fresh blueberries and halved cherries or strawberries in place of the 2 cans of pie filling, you can arrange the top to create a flag.

Tasty Tidbits: Finger-Lickin' BBQ Sauce

Ingredients:
*3 cups ketchup
*1/2 cup brown sugar, firmly packed
*1/2 cup molasses
*1/4 cup mustard (French's yellow mustard or equivalent)
*2 Tablespoons cider vinegar
*2 Tablespoons worcestershire sauce (Lea & Perrins is GF)
*1 Tablespoon liquid spoke (increase by 1/2 t for smokier flavor)
*1/2 Tablespoon garlic salt
*1/4 teaspoon pepper
*ground red chili pepper, to taste (a pinch is sufficient)

Directions:
Combine all ingredient in a medium sauce pan. Cook over medium heat for 15 to 20 minutes, until sauce thickens. Do not boil; gently simmer. For thicker BBQ sauce, add several minutes to cook time. Store in container and refrigerate.

*This recipe comes straight from my mom. She has been making this BBQ sauce since we discovered I am a Celiac. It. is. to. die. for. Seriously. I lick my plate anytime BBQ sauce remains on my plate. I am not ashamed. It is THAT good. :)