Why yes, it is Gluten Free

02/04/2016

http://celiacdisease.about.com/od/CeliacNeuroSymptoms/a/Gluten-Neurological-Symptoms.htm

Gluten can affect your brain and nerves in a variety of ways that range from mere headaches to outright permanent brain and nerve damage.

01/20/2016

I have another biscuit recipe on my page. It's really good but is a bit more time consuming. This one is quicker and oh so good! Try it. I love to make them and make sausage, cheese biscuits for a quick on the run breakfast. I love butter flavor Crisco for these biscuits, its gluten free and tastes so good. As usual, if you are not gluten free use regular all-purpose flour and make as directed.

3 cups cup for cup flour
4 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter flavor Crisco shortening
1 1/1 cup milk

Mix flour, baking powder, baking soda and salt. Cut in shortening. Pour in milk and mix till just moist. On floured surface pat till 1 inch high disc. Cut with floured biscuit cutter and bake at 375 degrees F for 15-18 minutes or until browned. Makes approx. 12 delicious biscuits.

01/15/2016

I love soup. I love soup. I LOVE SOUP. You can make it in one pot, which is great on clean up. It's warm and makes you feel good. It's nutritious. I can't say enough things about soup. I found and perfected a recipe for my favorite Cream of Tomato Soup that you can find if you scroll down a ways. It's just like the name brand one that you can buy if you are not allergic to wheat, like me, or Gluten Intolerant or have Celiac. As with most of my recipes, just change out the gluten free products for regular and you are good to go. This recipe came from a desire to replicate a soup that one of my only go to restaurants has. I love the one there and wanted one I could fix at home whenever I wanted. I actually like this one better. I use Swanson's Broth as it is GF but you can use whatever you like if you are not. Swanson's is really good. I use the unsalted one too and adjust the salt. I hope you enjoy this. Scott loved it last night and I ate 2 1/2 bowls and was pretty stuffed..it's realllllyyy good. Hope you try it!!! It serves 6-8 people.....unless you are with me.....

Creamy Chicken and Rice Soup

1 tsp oil (I actually used Crisco Butter Flavored Shortening)
1/2 yellow onion, diced small
2 carrots, diced small
2 stalks of celery, diced small
2 cloves of garlic, minced
6 cups of chicken broth
1/2 tsp dried basil
1/2 tsp thyme
salt and pepper, to taste
1 bay leaf
3 cups cooked chicken breast, diced
1 cup long grain rice
2 tbsp corn starch
1 (12 oz) can evaporated milk

Heat the oil in a large Dutch oven over medium heat. Add in the onion, celery, and carrots. Cook until tender, stirring occasionally, about 7 minutes. Add in the garlic, stir, and let cook about 2 minutes more.
Add in the chicken broth, rice, chicken, basil, thyme, salt, pepper, and bay leaf. Cook over medium heat for about 15-20 minutes stirring frequently. increase the heat till boiling. In a small bowl mix the cornstarch and the evaporated milk. Add the milk mixture to the pot of soup. Reduce the heat and simmer for a few minutes.

01/07/2016

Gluten free sausage and biscuit.....yummy!!!!

01/03/2016

I love banana pudding. The hubs looovveees banana pudding. The only problem, being gluten free is finding GF vanilla wafers. A store I go to from time to time has them but the store is about 45 minutes from my house. I want it now!!!! So, I came up with a recipe for vanilla wafers. They are so good. Very crunchy and vanilly. The first batch I rolled them into 1 inch balls. They were about 2 1/2 inches when baked. Still ok in banana pudding but if you wanted them for presentation not so much. When you make these roll them into a ball about the size of a marble and place the 2 inches apart on a parchment lined baking sheet. The are flatter than a store bought vanilla wafer but everything else is just the same except the taste which is even better. Try them. As always if you are not GF just use regular all purpose flour.

My vanilla wafers
1/2 cup butter at room temperature
1 cup sugar
1/2 teaspoon salt
1 large egg white
2 teaspoons vanilla
1 tablespoon cream (milk if that is all you have)
1 teaspoon baking powder
1 1/3 cup GF flour (cup for cup kind with xanthan gum)

Cream butter and sugar together until light and fluffy. Add salt, egg white and vanilla and mix well. Add dry ingredients and mix until all dry ingredients are incorporated. Put into the refrigerator for 5 minutes. While waiting heat oven to 350 degrees Fahrenheit. Remove dough from fridge and roll into balls the size of marbles; place 2 inches apart on a parchment lined baking sheet. Bake at 350 degrees for 17-18 minutes. Check at 15 minutes. You want these to be very well browned and crispy. Cool on baking sheet. When cool use in banana pudding or whatever calls for vanilla wafers. Enjoy!!!

***HINT**** if you are in a hurry and your butter is not soft take a glass bowl large enough to cover the stick of butter. Place bowl filled 1/2 full with water in microwave and microwave for 3 minutes. Pour water out, be careful it will be hot, and invert the bowl over the stick of butter. In no time the butter will be soft enough to cream.

12/27/2015

As some of you know I have been getting over a bout of diverticulitis this week. As much as I love mashed potato's I am very, VERY tired of that, chicken and rice soup etc. I was feeling pretty good yesterday and hungry for "real food" but didn't want to stand over the stove. No food for 5 days = 1 weak Linda. I don't know what you think about as you lie in bed and I have been lying in be quite a bit, but I usually think about food and different recipes. I had this idea about a chicken spaghetti that was easier and quicker to make. Since I had all the ingredients, I tried out my idea. It was a winner! The recipe is pretty basic with the regular chicken spaghetti ingredients you would expect. Last night as I lie in bed formulating recipes in my head (again) I came up with other things you could add that would make it even better. Well, I think it would be better. Using rice instead of pasta, adding black beans or corn if you used rice. Also using any type of pasta would work well too. Adding veggies so you kids can get some vegetables in them if you like etcetera, etcetera, etcetera!!!! I can imagine finely diced zucchini or squash added would be wonderful. And it being covered with cheese would make it kid friendly!
As with most of my recipes, the gluten free items can be changed out for non-gluten free items and it will be just a good.

Stove-top Chicken Spaghetti

8 ounces gluten free spaghetti cooked per directions on package
1 lb. chicken tenders
1 1/2 teaspoons McCormick Season All
1 teaspoon cumin
1 12 ounce box Pacific Naturals Condensed Mushroom Soup
1 8 ounce package Velveeta Shreds
1 can Rotel

Cook spaghetti according to directions.

Heat a large covered sauté pan that has been coated with gluten free spray over medium heat. Place chicken tenders in a large bowl and add Season All and cumin. Stir until all are seasoned well. Place tenders in sauté pan. Brown for 4 minutes on one side and turn them over. Pour soup and rotel over tenders and stir till the liquids are combined. Cover and cook over medium low heat for 15 minutes. Add cooked spaghetti stirring to combine. Sprinkle the package of cheese over the top and cover for an additional 5 minutes. Serve and enjoy.

11/13/2015

Gluten free Mississippi Mud Bars

10/27/2015

10/09/2015

I like to play with recipes. If I find one I usually play around with it to make it my own. I made these green beans a few weeks ago for a dinner hosted by a group of women from church. It was a great time and everyone liked them a lot. The recipe I played around with is from the Pioneer Woman. She calls them the Best Green Beans Ever....well in my humble opinion mine are! Sorry Ree! They are scrumptious!!!


My green beans

Ingredients
2 pound frozen green beans
8 slices bacon, save bacon grease
2 cloves garlic, minced
1 1/2 cup chopped onion (I use frozen ones)
2 cup chicken broth, plus more if needed
1 large chopped red bell pepper
1/2 to 1 teaspoon salt
Ground black pepper

Cook bacon in a large lidded skillet over medium-low heat. Save grease. In same pan put 4 tablespoons of the reserved grease and add the garlic, onions and red bell pepper cook until soft. Then add the green beans and toss so that all the goodness of the sautéed veggies gets mixed with the green beans. Add the chicken broth and salt and pepper to taste. Turn the heat to low and cover the skillet with a lid. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. Stir frequently. When the liquid is almost evaporated and the green beans are soft add a bit more chicken stock and leave the lid cracked to allow steam to escape; about 15-20 minutes more. Continue to stir frequently to let all the liquid cook away so the onions and peppers can start to caramelize a bit. Be careful here because it can burn quickly. Crumble the bacon and add to the pan and stir to mix.


***Bit= 1/2 cup***** :-)

Gluten free and loving it.

10/05/2015

As y'all all know I love my father in law Lavelle Blevins and Mom in law Kathleen. I made a casserole for a friend that had surgery last week and decided to take a small dish to Scott's Mom and Bro. B. At church yesterday he gave me the seal of approval for it! It's super simple and can be made gluten free.
Super Simple Spaghetti Casserole
1 lb spaghetti cooked
1 lb ground beef
1/2 cup diced onion
1/4 cup diced green bell pepper
(I use frozen)
1 can cream of tomato soup
1 can cream of mushroom soup
1 can water
1 clove garlic minced
Salt and pepper to taste
1 1/2 cup cheddar cheese
Cook ground beef, onion and green bell pepper until browned. Add garlic and cook till garlic is soft. Add pasta, soups and water. Mix well and add 1 cup of cheese. Pour into a oiled 9 x 13 baking dish and top with remaining cheese. Bake at 350 for 25-30 minutes or until browned and bubbly.

09/22/2015

http://www.mindbodygreen.com/0-11944/5-symptoms-of-gluten-sensitivity-you-probably-dont-know-about.html

Gluten sensitivity is the next epidemic. Most physicians are familiar with celiac disease and the digestive issues associated with gluten sensitivity, but the vast majority of doctors not familiar

09/22/2015

Wal-Mart is not as handy but 1. You can always take the Kroger list with you to Wal-Mart 2. You can check here before you go and make your list.
http://www.walmart.com/browse/food/976759?facet=dietary_need:Gluten-Free