GF Irish Beef Stew

Ingredients:

2 tsp. vegetable oil
1 lb. lean beef stew meat
2 TBSP. flour
1/2 cup chopped onion
6 cloves garlic, minded (2 TBSP)
2 cups beef broth
1 (14.5 oz.) can diced tomatoes, with juice
2 TBSP. tomato paste
1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
4 cups sliced carrots
2 large potatoes, peeled and diced (about 1 lb.)
1 TBSP. cornstarch
1 TBSP. cold water

Directions:

Heat oil in a Dutch oven or large pot over medium-high heat. Coat beef cubes with flour, shaking off the excess. Fry beef cubes until browned on all sides. Remove from the pot. Add the onion and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes. 

Return beef to the pot, and stir in tomato paste, beef broth, and beer. Add potatoes and carrots, cover, and simmer over low heat for about 1 hour. Mix together the cornstarch and cold water. Stir into the stew, and simmer until thickened. Sprinkle with parsley and serve. 

*If following a gluten free diet make sure all ingredients are gluten free.

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Saucy Chicken and Sausage Over Creamy Parmesan Polenta

This is great kind of like a chicken stew over grits. I over did my spices the first time around so I can't wait to try it again will a little less hot sauce.

Saucy Chicken and Sausage Over Creamy Parmesan Polenta

Saucy Chicken and Sausage Ingredients:

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tsp dry oregano
salt and pepper to taste
1 (about 6 oz) chicken breast, boneless and skinless, cut into small bite size pieces
2 Italian sausage links, cut into 1 inch pieces ( I used the estimated amount in Venison sausage)
½ cup chicken broth or dry white wine
1 cup tomato sauce
2 shakes of hot sauce
2 tbsp butter
2 tbsp fresh parsley chopped for garnish

Creamy Parmesan Polenta Ingredients:

1 Roll of store bought Polenta
enough liquid to cover bottom of 2 quart pan, water, broth or milk
1 cup (8 oz) Italian blend cheese
3 tbsp butter
black pepper and salt to taste

Instructions:

 

For Saucy Chicken and Sausage

In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.

Stir in the chicken broth and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.

Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

For Creamy Parmesan Polenta

Remove store bought polenta from roll and chop up so that's it's easier to blend with liquid. Pour liquid over the top, cover and cook on low stirring occasionally until polenta and liquid are mixed well, you may need to add more liquid to get to desired consistency.

Once it is mixed well, remove from heat and stir in the remaining ingredients.

Serve by plating polenta, then topping it with the chicken and sausage stew.

New Improved Gluten Free Chicken Tortilla Pie

I have made this many time but tonight I had to change a few ingredients and I think it is better than ever! If you like or love Mexican food you need to try this!!!!

New Improved Gluten Free Chicken Tortilla Pie


Serve with a green salad and your favorite creamy dressing!

    •    1 teaspoon vegetable oil (I used Extra Virgin Olive Oil)
    •    1 chopped red or yellow bell pepper
    •    1 package taco seasoning mix (I used GF Pantry's taco seasoning mix)
    •    1 15-ounce can tomato sauce
    •    2 cups cooked, shredded chicken
    •    1 16-ounce can refried beans
    •    2 cups grated cheddar cheese
    •    12 corn tortillas

Heat oil in a large skillet over medium-high heat. Add peppers and onions and saute until soft. Add taco seasoning mix and tomato sauce. Remove one half cup of the sauce from the skillet and set aside. Add shredded chicken and simmer 10 minutes.

Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan. Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.

Bake in a 350-degree oven for 30 to 40 minutes, until completely heated. 

Makes 6 to 8 servings.

Note: You can add less beans, more cheese or whatever you like. It would also be good with a small onion sliced and cooked with the pepper

It was sooo YUMMY

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Gluten Free Beef and Squash Casserole

I recently had a Doctor's appointment in Jackson so went and visited some of my family. My Dad sent me home with fresh squash. Honey and I love fresh vegetables cubed and roasted in the oven but tonight we decided that we wanted something a little different so this is what I came up with.

This recipe was made gluten free but you can change the pkg cream of chicken soup to a can of soup and make it regular.

Gluten Free Beef and Squash Casserole

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1 lb. about two heaping cups fresh squash sliced (yellow or zucchini)
1 c. onions, chopped
1 c. Mini Sweet Peppers, I buy Pero at Wal-mart
1 lb. ground beef
3 c. cooked rice
2 eggs, beaten
1 c. grated cheese
1 pkg gluten free cream of chicken soup
1/2 c. sour cream

salt to taste
1/4 tsp. pepper

Cook squash and onions until tender but not mushy. Drain well. Cook ground beef and peppers in skillet until browned. Drain. Add rice, eggs, soup, sour cream and seasonings. Fold in squash. Put in 2 quart casserole. Top with cheese. Bake at 350 degrees until cheese is melted and casserole is bubbly. ENJOY

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Gluten Free Tuna Casserole

Honey and I have been married for almost nine years and we often talk about a tuna casserole that our mom use to make. It sounds like my mom and his mom cooked a lot alike. I told him once that I was going to Dad's and try to find the recipe but I never did. Then I started following pinterest and ran across a tuna casserole that sounds similar so I decided to give it a try.

When I make it again the only thing I will change is the cracker topping not because it wasn't good but because the topping alone cost me five dollars. Next time I'll substitute it for crushed gluten free corn flakes. I use this on many of my casseroles and it works out great and cost a lot less.

Tuna Casserole

Ingredients:
- 1 pkg egg noodles, cooked & drained
- 1/2 cup gluten free cream of mushroom soup mix or enough to equal 2 cans
- 1 pkg shredded cheddar
- 3 sm. can(s) tuna, packed in water, drained
- 1 box gluten free crackers or 2 cups of corn flakes, crushed
 Glutino Gluten Free Original Crackers, 4.4 Ounce Boxes (Pack of 6)
- 1 stick margarine, melted
- 1 c mayonnaise
- 1/2 pkg frozen mixed vegetables
- 1 jar(s) (small jar) pimento
- 1 c ricotta cheese (optional)
- 1 c water

Directions:
1.   Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, pimento, ricotta, water & half bag of shredded cheddar.
2.   Next fold in cooked egg noodles then spread mixture in 9x13 pan sprayed with non-stick spray.
3.   Cover with remaining cheese.
4.   Mix melted margarine and crushed crackers or corn flakes till well coated & sprinkle over casserole. Bake till golden and bubbly.
5.   HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.

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