Category Archives: Main Dish

Easy Gluten Free Sausage Chili

Easy Gluten Free Sausage Chili
 
Ingredients
  • 1 lb bag dried red beans or 3 cans cooked red beans
  • 2 rolls Gwaltney or other gluten free mild sausage
  • 2 large can diced tomatoes
  • 1 can rotel tomatoes with green chilis
  • 1 large sweet onion
  • 3 green peppers
  • 2 jalapenos or chiles deseeded and diced (optional)
  • ½ tsp chili powder
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ⅛ tsp smoked paprika
Instructions
  1. Rinse red beans and cover with 2 inches hot water in the bottom of your stock pot. Bring them to a low boil uncovered for 2 minutes.
  2. Remove from heat and cover pot. Leave covered for around an hour. This will quick soak your beans for cooking in the chili.
  3. Fry up the two rolls of sausage.
  4. Open the cans of tomatoes and Rotel.
  5. Roughly chop the onion and green peppers.
  6. Deseed and finely dice the chilis or jalapenos.
  7. Throw everything except the spices in a large stock pot on the stove. (I like to save the spices for the last 15 to 30 minutes of cooking so the flavors don't get lost.)
  8. Bring pot to a boil and then turn down to a simmer. Simmer covered for around 2 hours stirring occasionally.
  9. Around the 2 hour mark test the beans for doneness. If they are to your liking go ahead and add the spices. Simmer for an additional 15 to 30 minutes.

 

Easy Coconut Flour Mashed Potatoes Recipe Gluten Free and Low Carb

I used to LOVE those just add water packages of mashed potatoes. I would add milk instead and feel oh so gourmet. I know that Idahoan brand is still gluten free (as of the writing of this post) but the list of ingredients is staggering and no longer as appealing to me. I am still struggling with finding out what other foods I may have intolerances too. With no insurance that is not an easy task. I have narrowed it down to corn and possibly rice that are the offending stomach ache inducers. My favorite stand by Idahoan potatoes contain corn so I went on a quest to find a good substitute.

I have fallen in love with coconut flour and try to incorporate it into just about everything I make. In an effort to use up the foods that I can no longer eat I made Alan a packet of Idahoan. They smelled incredible. I tried to think of a good substitute for my raging craving and realized I was out of anything even resembling a potato. I knew coconut flour would have a similar consistency from using it in my brownie breakfast cereal. A few big questions remained. Would my Nutiva Organic Coconut Flour be adaptable to a mashed potato flavor? Would coconut flour really make a fitting substitute or just become a gross mess? I think you know the answer since it would be silly for me to write a detailed post about a disaster.

Ok I’ll indulge you… My first attempt at creating coconut flour mashed potatoes smelled terrific. I popped those babies out of the microwave and quickly turned to set the overly hot dish on the counter. Little did I know that at that exact moment my kitchen rug and my little feet would decide to go to war. I tripped on the rug and sent hot potatoes flying all over the floor, my leg, the washing machine, the dryer, the walls, and the refrigerator. I even found some lingering inside a cabinet later that evening. The tiny speck left in the bottom of the bowl was amazing! I promptly cleaned up the mess and tried again. Within minutes I was eating the best mashed potato substitute I could ever dream of.

 

Buttermilk Dill Chicken Tenders

I wanted ranch flavored chicken. I wanted it so bad I could taste it in my head. I have expiramented with making my own ranch powder mixes before. I have used numerous recipes that claimed to taste like Hidden Valley packets but none even came close. I have tried my own spice combinations and still that amazing ranch flavor eludes me. I am beginning to think that the chemicals and ingredients with long names are what makes it taste so good.

On my latest quest for ranch flavored powder I came up with these yummy chicken tenders. I call them buttermilk dill because they too were just not ranch flavored. They were however amazingly good. I love Saco buttermilk powder. I use it in my coconut flour buttermilk biscuit for one. Now I have a new go  to chicken recipe and a new use for my buttermilk powder. Alan says he wants this chicken as often as I am willing to make it. Try it and then tell me about your homemade ranch successes and/or failures in the comments section below.

Buttermilk Dill Chicken Tenders
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 8 frozen chicken tenderloins
  • 3 tbsp Saco Buttermilk Powder
  • ½ tbsp onion powder
  • ½ tbsp garlic powder
  • ½ tsp dill
  • salt to taste
  • black pepper to taste
Instructions
  1. Thaw chicken tenderloins.
  2. Mix all dry ingredients in a small shallow bowl.
  3. Dip chicken pieces in powder and press down to get maximum coverage on all sides. (tip: don't get your fingers in the powder too much it will stick to your fingers and make a wet gooey mess)
  4. Bake chicken at 350 for 25 minutes or until cooked through.

 

Yellow Squash and Tomato Quiche Bites

Yellow Squash and Tomato Quiche Bites

 

Yellow Squash and Tomato Quiche Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 3 eggs
  • 2 cups yellow squash deseeded and chopped very fine
  • 1 cup/ 1 pint grape tomatoes
  • ½ cup white onion chopped very fine
  • scant ⅓ cup mozzarella cheese
  • 1.5 tbsp fresh chives cut small
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp red chili flakes (optional)
Instructions
  1. Chop veggies well. I used my food processor for a few seconds to get a fine chop.
  2. Beat eggs until lighter in color.
  3. Mix all ingredients together.
  4. Spray 2 mini muffin pans with oil spray.
  5. Fill tins to top.
  6. Bake at 350 for 20 to 25 minutes.
  7. Let cool and enjoy!

Bilinski Sun Dried Tomato SausageFresh Chunky Tomato Sauce with Quinoa

Bilinski Chicken Sausage With Fresh Chunky Tomato Sauce Over Quinoa

 

Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package Bilinski Sundried Tomato Chicken Sausage
  • 1 large yellow tomato
  • 1 large red tomato
  • 1 medium onion
  • 10 ounces button mushrooms
  • 3 cloves garlic
  • 2 tbsp fresh basil
  • 2 tsp parsley
  • ½ tsp salt
  • pepper to taste
  • 1 tbsp butter
  • 4 cups cooked quinoa
Instructions
  1. Coarsely chop tomato,onion, and mushroom.
  2. Finely dice garlic.
  3. Dice basil and parsley.
  4. Melt butter in saute pan.
  5. Saute garlic,onion, and mushroom until onion is translucent and mushroom is cooked.
  6. Remove from pan and set aside.
  7. Cut sausage into ¼ inch slices and saute until lightly browned.
  8. Mix together onions, mushrooms, and tomatoes.
  9. Add basil, parsley, salt, and pepper.
  10. Spoon quinoa into bowls. Top with vegetable mixture.
  11. Top mixture with sausage.
  12. Eat and enjoy!

 

Fresh Yellow tomato Sauce with Bilinski Sausage

Fresh Yellow Tomato Sauce With Bilinski Mild Italian Sausage

Fresh Yellow Tomato Sauce With Bilinski Mild Italian Sausage
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 medium yellow tomatoes
  • 10 leaves fresh basil
  • 1 tsp salt
  • 2 tbsp fresh chives
  • 4 leaves fresh oregano
  • 2 cloves garlic
  • 3 Bilinski Mild Italian Chicken Sausages
  • 2 cups cooked quinoa
Instructions
  1. Cut tomatoes that will fit in your food processor.
  2. Process 3 tomatoes fresh spices, and garlic until smooth.
  3. Pour mixture itno a container and set aside.
  4. Dice remaining three tomatoes (or if your food processor will dice nicely use it)
  5. Strain juice from the diced tomatoes and save for drinking, soups, ect. I never waste good food but the extra juice is not needed for this sauce.
  6. Add diced tomatoes to the tomato and spices from earlier.
  7. Add up to 1 tsp salt.
  8. fry up sausages until browned to your liking.
  9. Serve sausages and sauce over bowls of warm cooked quinoa.

 

Gluten Free Crock Pot Gumbo

Simple Gluten Free Crock Pot Gumbo ~ The Leftovers Version

I love to take leftovers and transform them into something amazing. thus the leftovers from my fantastic Gluten Free Crock Pot Salsa Chicken morphed into this outrageously good gumbo.

We live in the south. While at the grocery store I came across some frozen okra and asked Alan if he had ever tried it. Surprisingly enough he had never had this southern staple vegetable. I had always had it fried as a child. I was wondering how to make it delicious and gluten free and then it hit me… gumbo. I had picked up some Aidells Cajun Style Sausage
on special and could not wait to try it. I was super excited to get home and begin filling up my slow cooker with yum.

This recipe turned out to be so simple and so good I had two bowls. I didn’t even need to chop onions or peppers as I had reserved the leftover salsa chicken liquid and it was plenty flavorful.

Simple Gluten Free Crock Pot Gumbo ~ The Leftovers Version
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • leftover chicken and reserved stock from Gluten Free Salsa Chicken
  • 1 pack Aidell's or other brand Gluten Free Cajun Sausage (12 to 16 ounce)
  • 1 to 1.5 pounds frozen okra
  • 2 tbsp minced garlic (We use Costco Brand)
Instructions
  1. Toss leftover chicken and reserved stock in crock pot.
  2. Cut sausage into ½ inch slices and add to crock pot.
  3. Toss in frozen okra and minced garlic.
  4. Heat on high for 45 minutes.
  5. Eat and enjoy.