Gluten Free

Turkey Mexi-Pie

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

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

FIVE Layer Dinner

FIVE Layer Dinner

One dish says it all—full of flavor and a complete meal in this FIVE Layer dish to pass at your next Potluck Dinner social

Watch Chef Debee making 5 Layer Dinner

TOTALLY GLUTEN FREE

Bake:   375 degrees      Time:   45 minutes covered, 10 minutes uncovered

Ingredients

3 strips bacon cut into small pieces
1 large onion chopped
1 1/4 pound Ground Beef  OR Turkey
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
2 Russet Potatoes boiled in water 20 min.; cool & sliced 1/4 ”
1 bag frozen Split Green Beans, simmered in water 5 min.
1 can Corn, drained
2 medium Tomatoes sliced thinly
2 Tablespoons Pecorino/Romano grated cheese
1 Tablespoon oregano crushed
nutmeg to sprinkled generously on top of potato layer

Directions

1.  Brown cut up bacon in large skillet then remove
2.  Saute onions in bacon drippings for a few minutes then add ground beef and brown 5 minutes
3.  Add salt, pepper, bacon and chili powder to meat mixture and stir until combined
4.  Place meat mixture in a greased 2 quart casserole
5.  Add layer of pre-boiled, sliced potatoes on top of meat mixture; sprinkle top with nutmeg, salt & pepper
6.  Add drained corn to top of potato layer and dot with 2 tablespoons butter
7.  Add cooked split green beans to top of corn and season with salt & pepper
8.  Add fresh tomato slices to top of bean layer
9.  Sprinkle tomatoes with the oregano, salt, pepper, and Pecorino/Romano cheese
10 Cover casserole with lid and bake in a pre-heated 375 degree oven for 45 minutes; uncover for 10 minutes

Parm-Crusted Chicken Breast For Two

Parm-Crusted Chicken Breast For Two

Instead of frying chicken, try this baked alternative that gives a crunch in every bite of this Parm-Crusted Chicken Breast For Two

Watch Chef Debee making parm-crusted chicken breast for two

TOTALLY GLUTEN FREE

Bake:  400 degrees      Time:  30-35 minutes

Ingredients

1 large Chick Breast cut in half at the width
Cornflakes crushed (about 1/2 cup)
Pecorino/Romano (or parmesan) cheese grated (about 1/2 cup)
2 Teaspoons basil crushed
1 Teaspoon oregano crushed
salt/pepper to taste
2 Tablespoons butter melted

Directions

1.  Cut Chicken breast into two pieces at the width, dry well and set aside
2.  In a shallow bowl add the crushed cornflakes with the Pec/Rom cheese, crushed herbs, salt and pepper
3.  Melt butter in shallow bowl
4.  Dry each chicken piece well and dip chicken into melted butter, coating each side well
5.  Dip into breaded mixture and pat evenly and place each piece in a rectangular baking  dish sprayed with oil
6.  Top each piece with remaining breading patting gently
7.  Drizzle each piece with olive oil OR put small pats of butter on top of each piece
8.  Bake in a Pre-heated 400 degree oven for 30-35 minutes or until cooked

Greek’n Gluten Free Chicken’n Pasta For Two

Greek’n Gluten Free Chicken’n Pasta For Two

Who says you can’t have a Greek dish in only 30 minutes?  Using Rice pasta, splash your dish with all the favorite Greek ingredients in this easy to make Chicken’n Pasta dinner For Two

TOTALLY GLUTEN FREE

Watch Chef Debee making chicken pasta for two 

on YouTube

Ingredients

1 large Chicken Breast (cut into slices on the width)
2 handfuls Rice Spiral Pasta
1 teaspoon basil crushed
1/2 teaspoon oregano crushed
4 Tablespoons Goat Cheese crumbled
12 Kalamata olives pitted & whole OR 16 Spanish Manzanilla olives cut in half)
2 Tablespoons scallions diced small
2-3 Tablespoons Greek Marinade (or any dressing you like)
Pecorino/Romano cheese grated for top
olive oil for top and for pasta

Directions

1.  Slice chicken width wise into 1/2 inch pieces and brown in hot oiled skillet for about 3 minutes and turn over
2.  Add the Greek Marinade and about 1/4 cup water or wine and cover pan, simmering 10 minutes
3.  Uncover and raise heat a little, cooking 5 more minutes to evaporate remaining liquid
4.  Cook 1-2 more minutes as the chicken now carmelizes as all the water is being cooked out
5.  Cook Rice Pasta in boiling salted water until done, drain, add few Tablespoons oil and the crushed basil and oregano
6.  Plate each dish with Pasta, Chicken, Goat cheese, Olives, Scallions–being sure to divide everything in half
7.  Add some shakes of pec/rom cheese and few drizzles of olive oil on top of each plate

Cathy’s ‘Shredded’ Potato Salad

Need a Potato Salad to bring to your next picnic?  Enjoy this unique twist on the average Potato Salad by ‘Shredding’ the Potatoes instead of cubing them

TOTALLY GLUTEN FREE

Watch Chef  Debee making shredded potato salad on YouTube

Ingredients

4 Russet Potatoes, boiled with skins, peeled, &  shredded
6 Eggs hardboiled (save 1/2 egg  for garnish)
3/4 cup Scallions chopped finely (save 1 tablespoon for garnish)
3-4 Tablespoons dill pickle juice
salt/pepper to taste
1/2 cup – 3/4 cup Miracle Whip (not mayonaise)

Directions

1.  The night before, boil Potatoes covered in water, in large saucepan for 20 minutes
2.  The night before, boil Eggs in water for 8 minutes; cool, de-shell and refrigerate
3.  Using a hand grater, on largest side, shred all potatoes into a large bowl
4.  Dry any moisture off eggs and using a rounded potato masher, smash each egg one time only and add to shredded potatoes
5.  Add all remaining  ingredients and stir together using a rubber spatula
6.  Place into a 2 quart casserole and sprinkle with remaining 1/2 egg diced small and the 1Tablespoon scallions
7.  Refrigerate over night for the flavors to marry

*  I have used 5 pounds of potatoes to 14 eggs; saving one egg and some scallions for the garnish

Stuffed Shells with Cheese

Stuffed Shells with Cheese

Make and freeze these Stuffed Shells with Cheese and sit down to a most flavorful Italian dinner any night of the week

Watch Chef Debee making Stuffed Shells with Cheese on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Bake:   400 degrees     Time:    35-40 minutes

Ingredient

1 1/2 boxes Jumbo pasta Shells (use Rice Jumbo Shells for Gluten Free)
2 pounds Ricotta cheese
1 pound Mozarella cheese shredded
1 cup Pecorino/Romano cheese grated
3 eggs
1/2 parsley freshly chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon ground
1/4 teaspoon nutmeg freshly ground

Directions

1.  Combine Ricotta cheese and next eight ingredients into a large bowl and stir thoroughly and refrigerate
2.  Cook shells in boiling salted water with one tablespoon oil for 5-6 minutes
3.  Take out cooked shells with a hand strainer into a colander and run under cold water draining well
4.  Stuff each shell with about one tablespoon of cheese filling and put on oil-sprayed cookie sheets
5.  Freeze several hours until very hard, then place in airtight freezer bags or container
6.  When ready to cook, place frozen shells in a baking pan and cover well with tomato sauce
7.  Cover pan with foil and bake in pre-heated 400 degree oven for 35-40 minutes
8.  Let stand covered 10-15 minutes before serving

*  You can use a firm Tofu in place of Ricotta cheese, being sure to mash tofu with a fork or potato masher

Cilantro Pesto

Cilantro Pesto

Enjoy this versatile spin on Pesto to give a South Western taste to any main dish or side dish

Watch Chef Debee making Cilantro Pesto on YouTube

 TOTALLY GLUTEN FREE

Ingredients

2 cups full of cilantro leaves and some stems
4-6 garlic cloves cut up
1/2 cup olive oil
1 teaspoon lime crystals as in ‘True Lime”

Directions

1.  Wash and shake dry the cilantro and place in a food processor
2.  Add the garlic and lime crystals and olive oil
3.  Process until a paste has formed
4.  Pour into ice cube trays making about 6 cubes and freeze over night
5.  In the morning, loosen each cube and place in an airtight storage unit/freezer bag
6.  When needed, just pop one out and thaw or use frozen in any main dish or side dish or dip or just on a sandwhich

*  Visit my Food Facts page for information on Cilantro

*  Try making a dirty rice using a cube of Cilantro Pesto
*  Put some on a slice of bread next time you make a sandwhich
*  Add to sour cream to make your own dip for vegies next time you share a vegie platter
*  Use as an ingredient in a marinade for poulty or beef or even fish

Greens & Beans Miso Soup

Greens & Beans Miso Soup

A tasty high protein, high nutrient soup for anyone, especially those who eat vegan will really enjoy this flavorful Greens & Beans Miso Soup

Watch Chef Debee making Greens and Beans Miso Soup on YouTube

A TOTALLY GLUTEN FREE DISH

Ingredients

1 pound extra-firm tofu cut into cubes
1 bunch organic Kale, leaves cut into small pieces
4 garlic cloves chopped
1/2 cup onion finely diced
1/4 cup carrot thinly sliced
2 tablespoons Red Miso
lightly salt
pepper to taste
4 cups chicken stock  (vegetarians, use vegetable stock)
2 cups water
3 tablespoons olive oil
1 can cannellini beans undrained
chives chopped to top each plate
pecorino/romano cheese grated to top each plate

Directions

1.  In a large saucepan heat olive oil and brown garlic, then add carrots and brown, then add onion and brown
2.  Add the cut up kale leaves and let wilt about 2 minutes
3.  Add the 4 cups stock and 2 cups water with salt & pepper and bring to a simmer with lid on for 10 minutes
4.  Be sure to dry the tofu block with a towel and then cut into bite size cubes
5.  Brown cubed tofu in 2 tablespoons of oil in a hot skillet & set aside
6.  Add the can of cannellini beans with liquid and the 2 tablespoons Miso and browned tofu to pot
7.  Simmer covered for only 5 more minutes
8.  Serve in bowls and top with chopped chives and sprinkled pec/rom grated cheese

*  Visit my Food Facts page for information on Miso

*  Use Miso as an ingredient in marinades for meat, fish or poultry

Sliced Baked Potato

Sliced Baked Potato

A Fancy alternative to the ordinary Baked Potato

Watch Chef Debee making Sliced Baked Potatoes on YouTube

Bake:  450 degrees    Time:  60 minutes

A TOTALLY GLUTEN FREE DISH

Ingredients

2 Russet potatoes sliced almost to bottom
3 tablespoons butter melted
1 tablespoon thyme freshly chopped

Directions

1.  Lightly oil each washed potato before slicing into 1/4 inch slices, starting 1/2 inch from edge
2.  Be careful NOT to cut all the way down
3.  Place each sliced  potato into a baking dish and baste with the melted butter
4.  Add the cut up thyme into the remainder melted butter
5.  Bake in a pre-heated 450 degree oven for 45 minutes
6.  Remove from oven and baste with the remainder melted butter/thyme
7.  Put back into oven and bake 15 minutes longer