Sauteed Green Beans

2 cups of green beans, trimmed
1/2 of red pepper, chopped
2 cloves of garlic, diced
3 Tsp of olive oil
salt and pepper to taste

In skillet pan, saute green beans and red pepper in the oil with garlic until tender. Salt and pepper to taste.

Oven Turkey and Gluten Free Giblet Gravy

My mom makes the best smoked turkey ever! This recipe is a oven baked version of her recipe.

Turkey

¼ cup salt
2 tablespoons celery flakes
2 tablespoons thyme
2 tablespoons marjoram
2 tablespoons parsley flakes
1 teaspoon dill

Place turkey in roasting pan. Coat the outside of the bird with oil so the mixture will stick to the outside surface.

Stuff cavity – front and back – with mixture of:
2 cups freshly chopped parsley
1 cup freshly chopped celery
1 chopped carrot
1 peeled onion – halved
1 small apple – halved
¼ cup freshly chopped lemon thyme - optional
¼ cup freshly chopped marjoram – optional

Bake in oven for 25 minutes per pound at 250.

Giblet Gravy
Cornstarch
2 eggs, boiled
water
salt and pepper to taste

Put giblets (live, gizzard, and heart) and the neck in a quart of water for about an hour or until tender. Remove giblets and neck from broth. Chop giblets and eggs. Remove drippings from roaster and add to broth. Mix cornstarch with a little bit of water to make smooth paste. Slowly add to broth and bring to a simmer stirring constantly. Add eggs and giblets to gravy and serve. Salt and pepper to taste.

Gluten Free Thanksgiving

This will be our first Thanksgiving since going gluten free. I have so many things to be thankful for: God, my son and husband, family, my job, a new house, and the list goes on and on.

I am fixing my family's favorite dishes. I have reworked some of the recipes to make them gluten free. But, many of the recipes were gluten free already!

Here is what I will be serving up at my house:
(click on links for recipes)

• Oven Turkey and Gluten Free Giblet Gravy
• Baked Ham
• Southern Rutabagas
• Sauteed Green Beans
• Gluten Free Southern Dressing
• Sweet Potato Casserole
• Gluten Free Macaroni and Cheese
• Blueberry Salad
• Deviled Eggs
• Gluten Free Pumpkin Cheesecake

I hope you have a safe and wonderful Thanksgiving!

Baked Ham

1 ham
1/2 cup of brown sugar
1 Tsp of orange juice
1/2 Tsp of yellow mustard

Bake ham according to instructions on package or 20 minutes per pound at 350. Mix sugar, orange juice, and mustard and pour over top and sides of ham. Return to oven and bake 20 more minutes. Let sit for at least 20 minutes before slicing.

Southern Rutabagas

On holidays, rutabagas are a much coveted vegetable with our family. My Grandmother Grace made the best rutabagas you could ever put in your mouth! Grandmother made sure there were plenty rutabagas to go around to avoid my brother and I fighting over them. :)

Grace's Rutabagas

Rutabaga cut in cubes
1/4 cup of oil
1 Tsp of sugar
2-3 slices of bacon, or ham hock
1/2 Tsp of salt or to taste
water

Peal rutabaga and cut in 1 inch cubes. Place rutabagas in pot and cover with water. Add the rest of the ingredients. Bring to a boil and reduce heat simmer for about 45 minutes until tender.

Gluten Free 7-Up Drop Biscuits

4 cups of Gluten Free Bisquick Mix (click link for homemade version)
3/4 cup of 7-Up
2 eggs
1 Tsp of vinegar
1 cup sour cream
1/2 cup of butter, melted

Pour melted butter in bottom of baking dish. Mix rest of ingredients in bowl and drop heaping spoonful of dough in baking dish. Bake at 350 for 12-15 minutes and brown.

Gluten Free Southern Dressing

3 cups of gluten free biscuits, crumbled
3 cups of gluten free cornbread, crumbled
1 onion, chopped
4 eggs, beaten
3 boiled eggs, sliced
2-4 cups of broth (turkey, chicken, or vegetable)
1/2 tsp of salt
1/4 tsp of pepper

Combine biscuits, cornbread, and onion. Mix in beaten eggs and 2 cups of broth. Add more broth until very moist. Fold in sliced eggs. Pour mixture into a casserole dish. Bake for 35-40 minutes until set and brown on top.

Sweet Potato Casserole

3 cups cooked sweet potatoes, mashed
1/4 cup of sugar
1/4 cup of brown sugar
2 eggs, beaten
1/3 stick of melted butter
1/2 cup of milk
1 Tsp of vanilla
1/4 Tsp of cinnamon

Mix all ingredients and pour into casserole dish. Bake at 350 for about 25 minutes until set.

Topping
1 10.5 oz bag of miniature marshmallows

Cover with marshmallows and return to oven until browned.

Blueberry Salad

1 large 6 oz box of strawberry Jello
1 cup of hot water
1/12 cups of cold water
1 can of blueberry pie filling
1 small can of crushed pineapple, drained
1/4 cup of chopped nuts

Dissolve Jello in hot water. Add other ingredients and pour into oblong casserole dish. Refrigerate until firm.

Topping
8 oz cream cheese
1/2 pint of sour cream
1/2 cup of sugar
1 Tsp of vanilla

Blend cream cheese, sour cream, sugar and vanilla. Spread over congealed mixture. Refrigerate until ready to serve.

Gluten Free Macaroni and Cheese

8 oz gluten free macaroni, cooked and hot

3 cups of grated sharp cheddar cheese

1 1/2 cups of milk

1 Tsp of salt

2 eggs

In casserole dish, put half the macaroni and cover with 1 1/2 of cheese. Put the rest of macaroni on top and cover with the other 1 1/2 of cheese. In a separate bowl, beat milk, eggs and salt together. Pour mixture over the macaroni and cheese. Bake at 350 for about 30 minutes until bubbly and set. 

Deviled Eggs

6 Eggs
1/4 cup of mayonnaise 
2 Tbsp of yellow mustard
1/8 Tsp of salt
1/8 Tsp of pepper
Paprika for garnish
 
Put eggs in pot and cover with water. Bring to a boil. Cover and remove from heat. Leave covered for at least 15 minutes. Rinse under cold water. 

Crack egg shells and peel under running cold water. Slice eggs in half lengthwise. Put yolks in a bowl and whites on a serving dish. Mash yolks and add the rest of the ingredients and mix well. Scoop heaping spoonful of yolk mixture into the center of each egg white. Lightly sprinkle paprika on top and serve. 

GF Trail Mix

What is your favorite gluten free snack? I love trail mix. This is an easy mix that I like to keep on hand.

GF Trail Mix

1 16oz jar of peanuts
1 12.6 oz bag of M&Ms
1 cup of raisins
1 cup of craisins

Combine all ingredients and mix. Store in air tight container.

Enjoy!

Gluten Free Cornbread

3/4 cup of Masesa Corn Flour
3/4 cup of Masesa for Tamales
3 1/2 tbsp of sugar
3 tbsp of oil
1 tbsp of baking powder
1/4 tsp of salt
1 egg
3/4 cup of milk

Combine ingredients in a a bowl and mix well.
Pour in greased dish  or muffin pan.
Bake at 350 for 15 minutes until done in middle.

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup Gluten Free Bisquick mix (or homemade GF Bisquick mix)
1 package (8 oz) cream cheese, softened in pieces
1/4 cup butter, room temperature
1 cup of sugar
1/4 teaspoon vanilla
3 eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 350 degrees, coat a pie plate with non stick spray.
In a blender add GF Bisquick and butter, mix just until combined, then add pumpkin, cream cheese, vanilla, eggs, sugar, and spices. Blend until smooth.

Bake for 40 minutes. You want the top to be slightly dry and the cheese cake to be set.
Cool on counter until room temperature, then refrigerate for a least 4 hours.

Note: You can make this 3 or 4 days in advance then cover with plastic wrap and refrigerate until we serve dessert.

*This recipe was given to me by Kelli at The Madison in Asheville, NC.

Gluten Free Cherry Cheesecake

This weekend my family stayed at The Madison Inn in Asheville, NC. The lady at the front desk, Kelli, shares gluten free recipes with me when we stay there. This time she gave me her gluten free pumpkin pie cheesecake recipe. So, when I got home I had to make it. But I didn't have pumpkin in the house, so I made a cherry version of her cheesecake.

Gluten Free Cherry Cheesecake

1/4 cup of butter, room temperature
1/2 cup of Gluten Free Bisquick (or my version of Gluten Free Homemade Bisquick)
1 22oz can of cherry pie filling (1/2 can for mix and 1/2 for topping)
1 8oz package cream cheese
3 eggs
1 cup of sugar
1/2 tsp vanilla

In blender, mix butter and gluten free Bisquick until combined. Add the rest of the ingredients and blend until smooth.  Pour into pie plate and bake at 350 for 40-45 minutes until cheesecake is set. Let cool to room temperature, then chill in refrigerator for 4 hours.

Serve with other 1/2 of the can of cherry pie filling and cool whip.

Gluten Free Homemade Bisquick Mix

Bisquick can be quick and convenient to have when cooking. Here is my version of gluten free Bisquick that can be used cup for cup substitute in recipes that call for gluten free Bisquick.

Gluten Free Homemade Bisquick Mix

2 cups of brown rice flour

1 cup of white rice flour

3 cups of corn starch 

1/2 cup of sugar

3 1/2 Tbsp of baking power

1 Tbsp xanthan gum 

1 1/2 Tbsp of salt

2 Tbsp flax meal

Combine all the ingredients together. With a whisk, mix well and store in air tight container. 

Easy GF Mac and Cheese

As most kids do, my son loves Mac and Cheese! Here is a quick and easy recipe that is sure to be a kid favorite!

Easy Mac and Cheese

16 oz gluten free pasta shells
1 cup of milk
2 cups of grated cheese
1 tbsp of corn starch
2 tsp of butter
Salt to taste


Cook pasta, drain. Add corn starch, butter, and milk, then stir until combined. Add cheese and stir again. Heat until cheese is melted. Add salt to taste!

*** Note: I make this in the microwave. Just cook pasta in microwave safe bowl. Add 4-5 minutes extra to the suggested cooking time to cook the pasta. After draining pasta and adding other ingredients, cook an additional 2 minutes to melt the cheese.