Bacon, Pineapple, Chicken Kabobs

INGREDIENTS

• 2 large boneless, skinless chicken breasts (about 2 pounds)
• 1 large pineapple, cut into 1½ inch chunks
• 2 large red bell peppers, cut into 1½ inch pieces
• 1 large onion, cut into 1½ inch pieces
• 12 strips of thick cut bacon
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• FOR THE HAWAIIAN SAUCE:
• 1½ cups pineapple juice
• 1½ tablespoons cornstarch
• ½ cup brown sugar
• 2 tablespoons soy sauce
• ½ teaspoon salt
• 6 long skewers
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• InsTRUCTIONS

1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
4. Slather with hot Hawaiian sauce and serve immediately.

Gluten Free Cream of Tomato Soup

Ingredients:

• 3 tablespoons light olive oil
• 3 tablespoons potato starch OR sweet rice flour
• 1 1/2 cup milk OR cream OR dairy free milk substitute (I use organic light coconut milk)
• 1 1/2 cups Muir Glen brand Organic Pizza Sauce
• 1/2 cup water
• 1/2 teaspoon honey
• Salt and pepper to taste

Preparation:

1. Heat light olive oil in a medium saucepan over medium heat.
2. Add amaranth flour and whisk until smooth and bubbly.
3. Add pizza sauce and whisk until blended and smooth.
4. Add milk or dairy free substitute, honey and water and continue to whisk until soup mixture is smooth and creamy.
5. Salt and pepper to taste.

Makes about 3 1/2 cups of soup.

Zucchini Peanut Butter Cookies

In a small bowl combine and cut to make crumble: 1 ½ cup flour, ½ cup crunchy peanut butter, ½ cup set aside.

In another bowl thoroughly combine and beat well: ½ cup butter softened, ½ cup brown sugar, ½ cup white sugar, 1 cup grated unpeeled zucchini, 1 tsp. baking soda. Add 1 egg blend well and add 1 tsp. vanilla, combine with the flour peanut butter mixture and stir in 1 cup chopped roasted peanuts, ½ cup chocolate chips. Chill dough 2 hours; drop by tablespoons onto greased baking sheet.

Bake 375’ 12-15 minutes let cool.

Zucchini Cookies

Blend ½ cup butter softened, 1 ½ cups sugar.
Add 1 egg, 1 ½ cup grated zucchini, 1 tsp. vanilla
Add and blend well: 3 ½ cup flour, 2 tsp. baking powder, 2 tsp. baking soda, ½ tsp. salt, ½ cup chocolate chips, and ½ cup chopped nuts.
Bake 350’ 13-15 minutes. Yield 4 dozen, drop by tablespoons, you may frost with white icing.

Zucchini Bread

Beat together 2 cups sugar, 1 cup oil, 3 eggs, 2 cups grated zucchini, 3 tsp. vanilla. Add 3 cup flour, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. salt, 1 tsp. baking soda, ¼ tsp. baking powder, and blend well. Add 1 cup chopped nuts if desired.

Bake 350’ for 50-60 minutes in bread pans o can use smaller bread pans adjust for the time. Yield 3 large loaf pans or 15 small loaf pans. Small pans take 20-30 minutes to bake.

Chocolate Zucchini Cake

Cream together: ½ cup soft butter, 1 ¾ cup sugar, ½ cup oil

Add and Beat together: 2 eggs, 1 tsp. vanilla, and ½ cup sour milk

In a small bowl combine: 2 ½ cup flour, 1 tsp. baking powder, 1 tsp. soda, ½ tsp. cinnamon, ½ tsp. cloves, 4 tbsp. cocoa and mix together

Add this to wet ingredients and blend well. Add 2 cups of finely diced zucchini and stir in. Pour into greased and floured 13*9 baking pan. Sprinkle ½ cup chocolate chips and ½ cup chopped nuts on top. Add 1 cup coconut on top. Bake 325 degrees for 40-50 minutes.

Strawberry Spinich Salad Dressing

1/4 Cup Apple Cider Vinegar

1/2 Cup Sugar
1/2 teaspoon minced onions
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 Cup Canola Oil
2 teaspoons sesame seeds
1/2 teaspoon poppy seed

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

Yummy Mashed Potatoes

3 1/2 C chicken broth
5 large potatoes peeled and cut
1/2 C sour cream
2 Tbs butter
black pepper

Heat the brother and potatoes in 3 quart saucepan over medium high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain potatoes well in a colander, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter, and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy.

Gluten Free Green Bean Casserole

1 lb canned or fresh green beans (rinsed, trimmed and halved)
2 Tbsp. unsalted butter (for dairy free use dairy/gluten free butter)
2 large portabella mushrooms (sliced)
1/2 tsp. freshly ground black pepper
1/3 C sour cream (For Dairy Free use Soy Milk)
2 Tbsp gluten-free flour mix
2 cups gluten-free cream of mushroom soup
1 fried onion, thinly sliced

For fried onions:
1 medium onion, sliced thin
1/3 cup gluten-free flour mix
1/4 tsp. sea salt
1/4 cup vegetable oil

Combine the sliced onions and dry ingredients in a large bowl, tossing until totally coated with flour and salt. Meanwhile, heat the vegetable oil in a nonstick skillet on medium-high. Brown the onions in the hot oil, approximately 3-4 minutes per side. Place the browned onions on a paper-towel-lined baking sheet.

Preheat oven to 400' for the baking the casserole. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add garlic and flour, stirring to coat. Cook and additional minute, then add the sour cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole dish and bake for 10 minutes, or until bubble. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm. Refrigerate any leftovers.

Green Bean Casserole

1 Can Cream of Mushroom Soup
1 C Milk
2 tsp. Soy sauce
1/4 tsp. Black pepper
8 C cut green beans
1 Can Fried Onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 C onions in 3-qt. casserole dish. Bake at 350' for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

For a Gluten/Dairy Free - substitute Mushroom soup with Organic Mushroom soup and utilize Silk Milk instead of regular milk.

Cheesy Potatoes

12 Potatoes
2 cans cream of chicken soup
2 C sour cream
1 C grated cheese
1/2 C butter
1/2 C milk
1/2 C finely chopped onion (optional)
2 C crushed corn flakes (or Ritz Crackers)

Boil potatoes, then cut into small pieces. Put potatoes in 13*9 inch pan. Mix ingredients in a bowl with wire whip. Pour over potatoes. Sprinkle corn flakes and 2 tablespoons melted butter (mixed) over potatoes. Bake for 30 minutes at 350* or until bubbly.

This recipe freezes well!!!

Funeral Potatoes

1 (32 oz) bag frozen hash browns
1 (24 oz) bag frozen hash browns with onions and red pepper
1 sq. melted butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c medium sharp cheese, shredded
1/3 c chopped green onion
1 pt sour cream
1 c crushed corn flakes
2 Tbsp butter, melted

Mix softened butter, soups, sour cream, and onion together and stir well. Add mixture to potatoes, then mix in grated cheese. Put in a 9X13 inch casserole dish and grate a little cheese on top. Sprinkle with the 1 cup corn flakes and 2 Tbsp melted butter mixture. Bake at 350 for 45 minutes. Serves 12-15 people.

Green Bean Casserole

1 1/3 lbs potatoes (about 4 medium)
Milk
Butter
Thinly sliced onion
1 C frozen green bean or 1 Can
2-4 slices processed American cheese slices or shredded casserole cheese
1/2 lb ground beef
Paprika
Breadcrumbs (optional)
Tomato Soup

Peel the potatoes and cut into chunks. Start them in boiling water. Meanwhile, start green beans boiling and brown ground beef. Once completed at Tomato Soup. Slice onions and spray casserole dish with non-stick coating. Place the browned ground beef/Tomato Soup mixture in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions. Add green beans next, and repeat cheese and onion layers. Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 Tbs butter and add sour cream instead of milk until the consistency is right. Spread mashed potatoes over top of casserole. Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika. Bake about 20-30 minutes at 400 until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refrigerated and/or frozen, and baked later.