Rice ‘n Black Bean Salad
Published June 26, 2012 | 
Rice ‘n Black Bean Salad
Looking for a Salad to bring to your next picnic this Summer? Try this Gluten Free Rice ‘n Black Bean Salad and taste the freshness of these simple 8 ingredients that makes it a high protein dish to pass
TOTALLY GLUTEN FREE
Watch Chef Debee make this rice and black bean salad
Ingredients
1 (15oz.) can Black Beans rinsed & drained
1 1/2 cups Brown Rice cooked & cooled
4 ounces Feta Cheese cubed (try goat cheese)
1 1/2 cups Roma tomatoes chopped
1/2 cup Celery chopped
1/2 cup Green Onion chopped
1/4 cup Parsley freshly chopped
1/2 cup or more Italian Dressing
Directions
1. Cook rice according to directions on package; cool and measure out 1 1/2 cups
2. Chop all ingredients according to the above amounts
3. Place in a large bowl and with a rubber spatula, carefully mix altogether, adding the Italian Dressing
4. Place in a 2 qt. bowl and cover overnight
Turkey Mexi-Pie
Published June 19, 2012 | Turkey Mexi-Pie
Take ground Turkey and turn it into a ‘Mexican Pie’ that is Totally Gluten Free & deliciously Mexican
Watch Chef Debee making Turkey Mexi-Pie on YouTube
TOTALLY GLUTEN FREE
Bake 400 degrees Time 25 minutes
Ingredients
Filling:
1 pound ground Turkey
1 cup Onion diced
2/3 cup Tomato diced
1/2 cup Black pitted Olives sliced
1 Tablespoon chili powder
3/4 teaspoon salt
1/2 teaspoon black pepper
Crust:
3/4 cup cornmeal
1/4 cup GLUTEN FREE all purpose flour
1/2 teaspoon salt
1/2 teaspoon Baking Powder
1 cup hot water (not boiling)
2 Tablespoons butter melted
1 cup Cheddar cheese shredded
1/2 cup Black pitted Olives sliced
1/2 cup Cheddar cheese shredded (FOR TOP)
Directions
1. Brown ground Turkey in hot skillet, drain any excess water
2. Add onions, tomatoes, salt and pepper and cook until tender; add 1/2 cup sliced olives and set aside
3. In medium bowl, combine cornmeal, flour, salt and baking powder; add hot water and melted butter; stir until smooth
4. Let batter set a minute, then stir in 1 cup shredded cheddar cheese and 1/2 cup sliced olives
5. Pour cornmeal mixture into a 9 inch glass pie dish OR (10″ foil pie pan) oiled with non-stick cooking spray
6. Spread meat mixture into the center of the cornmeal mixture and press down lightly
7. Bake in a pre-heated 400 degree oven for 25 minutes
8. Turn oven off and remove dish and top center with the 1/2 cup shredded cheddar and put into over for 1 minute
Italian Turkey Sausage over Vegetables
Published June 12, 2012 | Italian Turkey Sausage over Vegetables
Enjoy this savory and comforting One-Dish Italian Turkey Sausage over Vegetables in only 40 minutes
Watch Chef Debee making Turkey Sausage over Vegetables on YouTube.
TOTALLY GLUTEN FREE
Bake 400 degrees Time 40 minutes
Ingredients
5-6 links Italian Turkey Sausage
2 Russet Potatoes sliced in half then in 1/2 inch slices
1 large Onion sliced in half then thinly sliced
12 mini multi-colored Sweet Peppers cored & sliced into rings
1 head of garlic (about 12-15 cloves whole or cut in half)
2 Tablespoons freshly chopped Parsley
2 Tablespoons freshly chopped Sage
2 Tablespoons freshly chopped Rosemary
2 Tablespoons freshly chopped Thyme
Salt/pepper to taste
Directions
1. Spray a 9×14 glass dish with oil
2. Mix into large bowl all the ingredients except Turkey and pour olive oil all over and mix well until vegies are well oiled
3. Place the vegie mixture into the oiled baking dish
4. Place the Turkey links on top of vegies
5. Bake in pre-heated 400 degree oven for 20 minutes, turn sausage over and bake another 20 minutes