Mary's Gluten Free Zone

Mix together, 

1 pkg chopped spinach,

 1 1/2 cups mozarella cheese

1/2/ cup milk

1/3 cup pesto

5 eggs

pour into greased pie plate, bake 375 for 30 minutes, in the last few minutes sprinkle with parmesan cheese to brown the top.

Enjoy as is, or heat up some marinara and pour over top

1 Cup mayo

1 cup swiss cheese

1 cup shoped onion

stir all together, put in a small pan (loaf size works great)

cook 350 for about 25 minutes.....awesome with celery, peppers, crackers, even Non-Celiacs love it :}  My Aunt Newbies favorite dip!

Another tried and true Chef Judy Recipe~

 

I love chicken salad, and I was always buying it at PotBellys to bring to school. Judy taught me how to make it at home.....

I poached some boneless chicken breasts in boiling water along with some stalks of celery, some carrots, a cut up onion, and salt, pepper, and garlic.

When the chicken was white all the way through, I  removed it and let it cool. I saved the broth in tupperware to use later  ( it adds nutrients and flavor to white rice when I cook the rice in the broth)

When the chicken is cool, I shredded it, and added a small amount of chopped celery and Hellmans mayo.......Judy suggested making a (bowl) out of a tomatoe......spoon in the chicken salad and its a great school lunch..or scoop onto a bed of lettuce and enjoy it that way.

Judy also suggests putting Egg salad in a  tomato. bowl...thats next on my list to make :}

 

1 large egg

1/2 cup white sugar

1/2 cup brown sugar

2 tsp vanilla

1/2 cup rice flour

1 tsp cinnamon

1 tsp baking powder

2 apples peeled and chopped

Beat first 4 ingredients, stire in dry ingredients....fold in apples

Spread into a greased 9 inch glass pie plate

Bake 350 degrees about 30 minutes

Chef Judy Feiertag, my Senior Seminar Advisor, has been helping me come up with simple dishes I can make on my own..(with my limited kitchen skills)

Here are a few Favorites:

 

These were sooo good..I cut a Kinnikinick English Muffin in thirds and toasted it in my toaster oven. Then I added on a slice of  a fresh tomato, some crisp bacon strips, and a slice of American Cheese. I broiled the top until the cheese was melted........You can add lettuce but I was so hungry I could not wait....these were fast and delicious in a hurry after a long day at school :}

 

Judy also suggested making a tuna melt the same way, I am just not a fan of tuna but its a great option if you like tuna. On that note, you could also make mini pizzas, just use marinara or pizza quick sauce and mozarella

This is as close to a recipe my Dad can remember from his childhood..only we made it crustless/gluten free........This recipe comes from Naples ,Italy.

It is served cold..and also good for breakfast!

You need 9 eggs

1 1/2  cups sugar

2 pds ricotta cheese ( I used light)

1 tsp vanilla

2 cups whipping cream (I used light)

I cup cooked rice

1 can  crushed pineapple (drained)

Directions

Beat the eggs

add sugar and mix

Stir in Ricotta cheese& vanilla

Fold in Rice& Pineapple

Pour into a buttered 9x13 pan

bake for one hour or until toothp[ick comes out clean at 325  ( mine actually took 1 hour 20 minutes in our convection oven)

Refrigerate.....cut in squares and serve....manga!

What a hit..my Brother loved it ,too!

 

After lots of controversy..I researched that Cadbury eggs are indeed safe to eat..Thank You!!

 

 

• Preheat oven to 350EF.
• Whisk together flour, Xantham gum, cocoa, baking soda, and salt in a medium bowl.
• Beat together butter and sugar with an electric mixer until pale and fluffy,
• Beat in eggs and vanilla until combined.
• Slowly add flour mixture and mix just until combined (I do this by hand with rubber spatula)
• Refrigerate dough for about 2 hours.
• Drop level tablespoons of dough about 2 inch apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 10 to 12 minutes. 
• Transfer cookies to a rack to cool.

The BEST Gluten Free Pizza

Many Thanks to Jay Thurston who sent me this recipe, knowing I was dying for some decent pizza!

 

Buy Kinickinick frozen hot dog buns. Microwave one about 30 sec until you can slice in half. (I squished the two haves together with a spatula so they sort of stuck together)  Spread ragu pizza sauce over the top,add oregano  and shredded mozarella and whatever toppings you like. (I put a little bit of Roamno cheese on top)
bake at 370 until cheese is bubbly and begins to brown. Do not oil the cookie sheet or the bread will burn.

***this is sooo GOOD!!   Next time I will add some black olives and red peppers.

Thanks again to Jay

www.jayt@glutenfreepost.com

 

 

My First Gluten Free Meatballs

One thing I missed the most was Italian Meatballs. We found Gillians Foods Italian Bread Crumbs at Raisin Rack in Westerville (they have the most GF selection around!)

I mixed a pound of lean hamburger with 2 beaten eggs, and 1/4 cup parmesan cheese, and 1/4 cup Gillians breadcrumbs. Mix well. Heat skillet with EVOO and shape meatballs (I like the size of golf balls)  brown on all sides and then add a jar of Prego Marinara..and simmer on low (covered) for an hour.  These are the closest I can come to my Grandmas Italian meatballs~Enjoy

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Gramma makes these.........They are so good but I'm sure they taste better when you are looking at the dolphins outside your lanai!

Miss you Gramma

Mix together:

1 cup sugar

1 cup chunky peanut butter

1 egg

raisins or choc chips (your choice)

Drop by Tbsps on greased cookie sheet, bake at 350 for about 12 minutes

I keep mine in the fridge, they keep better that way

enjoy!!!

Okay, so the NE Patriots didnt win.............but the yummies were still good!

My gluten free Buffalo style wings

5 lbs of frozen chicken wings

Line cookie sheets with foil..spray with nonstick spray

Bake single layers of wings at 325 for one hour, turn and bake another 30 min

Toss wings in a mixture of one bottle Franks hot sauce combined with one stick butter

 

Some people can eat the wings like this if they like them wet..I prefer them dry, so I put them back in the oven for 20 min

serve with lots of celery slices and ranch dressing

 

Thank you Jody Cox..........she told me about this one!

Last night we made this for my brothers Birthday dinner........we had always used the envelope of spices before,but the envelope says there is wheat in the mix :( and flour, so we modified it and it came out great!

We tossed 1 pound of stew meat into a ziploc bag with some Bobs Red Mill Flour in it. Shake it up and then brown it in a pan with EVOO. We then added 5 peeled and chopped potatoes,  a small bag of mini carrotts, and 3 stalks chopped celery with the meat to a crock pot.(we didn't use onions since Peter doesn't like them, but it would be good with onions!) We used Kitchen Basics Beef Stock, about a half a carton (its gluten free) To that we added pepper, paprika, garlic(to taste) we cooked it for 4 hours in the slow cooker, then we added 1/4 cup LaChoy soy sauce and 1/2 cup red wine to give it some more flavor. We turned it on high and cooked an hour more.It was realy good!  We made Chebe rolls and Bobs Red Mill Gluten free brownies for desert (very rich but good!)

Sometimes you just want that crunch and yummy taste, and some gluten free crackers taste kind of bland......Molly came up with this cool idea..and I LOVE it

She used pre sliced Hormel pepperoni (gluten free according to the Hormal website)

She places pepperonis in a single layer between 2 paper towels and microwaves them about one minute, as they cool they get real crisp, like a cracker!  Molly serves these with sliced cheddar and they are awesome!