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xo Gluten Free Lover xo bio picture

my two loves . . .

Hello! My name is Kathryn - a Georgia girl and bona fide bread lover. Well, that is until I met and fell in love with Justin. Let's be real, I still LOVE bread and all things gluten-ful, but have given up that life for a gluten-free one - because now, I am a gluten-free lover.

I have always loved food. Cooking it, eating it, discussing it. I hope you'll try some of the recipes I've posted and you'll see - gluten-free cooking is accessible and delicious!

Recipe Notes and Adjustments

Old Fashioned (my version) – picture
makes 1 drink

2 dashes Angostura bitters
splash of water
a bit less than 1 tsp sugar
1 1/2 oz bourbon
2 ice cubes
2 Maraschino cherries

Dissolve sugar in bitters and water. Add ice and bourbon, and stir. Top with cherries and enjoy!

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Original Recipe: Crispy Potato Skins
My NEW Version: Potato Skins
makes 16 pieces

4 large Russet Potatoes
5 T melted butter
2 1/2 tsp chili powder
1 tsp garlic powder
1 1/4 c shredded Cheddar cheese
4 strips center cut bacon
4 scallions, chopped

Preheat oven to 400 degrees. Scrub potatoes well and dry completely. Poke the potatoes about 7 times with a fork. Place the potatoes directly on the oven rack and cook for 50 minutes to 1 hour (depending on the size of the potatoes) until just tender when pierced with a sharp knife. Remove potatoes from the oven and allow to cool completely.
Preheat oven (again) to 400 degrees. Once cooled, cut the potatoes lengthwise into quarters. With a spoon, scoop out most of the potato, leaving about 1/4″ in the skin. Place scooped out skins on a baking sheet. Combine melted butter, chili powder, and garlic powder very thoroughly and drizzle evenly over the skins. Put buttered skins in the oven and bake for 26 minutes or until just browned. While the skins bake, cook bacon until crisp, dice, and set aside. Chop the scallions and set aside. When the skins are browned, remove from the oven and top with the diced bacon and the cheese. Put the skins back in the oven for about 5 minutes, or until cheese is melted to your liking. Remove the skins from the oven, top with the scallions, and serve.

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Warm Goat Cheese Toast (inspired by the recipe in Barefoot in Paris)
makes 6 pieces

4 oz goat cheese
3 slices GF sandwich bread cut in half on the diagonal
olive oil
freshly ground black pepper

Preheat the oven to 450 degrees. Slice the goat cheese into six even rounds using dental floss (preferably unflavored). Place the bread slices on a baking sheet, brush lightly with olive oil, and place a slice of goat cheese on each piece of bread and spread slightly. Top with freshly ground pepper. Bake for 10 minutes, until the bread is toasted and the cheese is warm.

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Wings (click here for a picture)
makes 36 pieces

18 chicken wings, tips cut off and flats and drumettes seperated
vegetable oil
salt
freshly ground black pepper
5 T butter, melted
5 T cayenne pepper sauce
(Leftover tomato gravy heated up)

Preheat the oven to 215 degrees. Pour about 1 inch of oil into a large heavy bottom pot. Heat the oil over medium heat until it reaches 350 degrees on a thermometer. Season the chicken wings with salt and pepper and add them in small batches to the hot oil. Cook them for about 12-14 minutes, turning occasionally so they brown evenly. While the wings are frying, prepare a rimmed baking sheet with several layers of paper towels. When the wings are browned, remove them from the oil and place them on the prepared baking sheet. Keep the cooked wings in the oven so they stay warm while you cook the rest of the wings. Once all the wings are cooked, thoroughly combine the melted butter and cayenne pepper sauce. Divide the wings between two large mixing bowls and add the cayenne sauce to one and the tomato gravy to the other. (Quick note: this is a great way to use leftover tomato gravy from the New Year’s Day meal. It’s sweet, tangy, and a little bit spicy and is just thick enough to coat the wings perfectly.) Toss the wings with the sauce until well coated. Serve while hot.

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Sweet and Sour Chicken (from Perfect Chineseclick here for a picture)
serves 4-6

1 lb lean chicken meat, cubed
5 T vegetable or peanut oil
1/2 tsp minced garlic
1/2 tsp minced fresh ginger
1 green bell pepper, coarsely chopped
1 onion, coarsely chopped
1 carrot, finely sliced
1 tsp sesame oil
1 T finely chopped scallions

Marinade:
2 tsp light soy sauce
1 tsp rice wine
pinch of pepper
1/2 tsp salt
dash of sesame oil

Sauce:
1/2 c rice vinegar
1/4 c sugar
2 tsp light soy sauce
6 T ketchup

Place all the marinade ingredients in a bowl and marinate the chicken pieces for at least 20 minutes. To prepare the sauce, heat the vinegar in a pan and add the sugar, soy sauce, and tomato ketchup. Stir to dissolve the sugar, then set aside. In a preheated wok or deep pan, heat 3 T of the oil and stir-fry the chicken until it starts to turn golden brown. Remove and set aside. Wipe out the pan with paper towels to remove the excess oil. In the clean pan, heat the remaining 2 T oil and cook the garlic and ginger until fragrant, about 30 seconds. Add the vegetables and cook for 2 minutes (I cooked the vegetables about 5 minutes to soften them a bit more). Add the chicken and cook for 1 minute. Finally, add the sauce and sesame oil, then, off the heat, stir in the scallions and serve.

As with most Chinese stir-fry dishes, full preparation is necessary because they come together so quickly. That said, I completely forgot to get the steamed white rice started until I had the chicken in the pan. AGH! The rice takes at least 20 minutes and the Sweet and Sour Chicken wouldn’t take more than 10! At that point I said, “Forget about the rice. There’s no time.” Then, of course, when I added the sauce to the chicken and vegetables, it became obvious that rice was absolutely necessary. The sauce was a thick sort of liquid and rice would just soak it up so perfectly! What a predicament. Since I don’t have instant rice, I had to (literally) put a lid on the Sweet and Sour Chicken, turn it down to low, and make the rice. So, the rice finally comes together and I think we’re ready to eat, but when I take the lid off the Sweet and Sour Chicken, the sauce had thinned out! I’m assuming that happened because of the steam from the lid being on, so now I had to stand there and simmer the sauce til it thickened up again. Jeez…in the end everything worked out and it tasted pretty great. J said he “wouldn’t change a thing about the sauce”. My only regret is that the bell peppers lost their bright green color because they cooked so long. Ah well, there’s always next time.

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Chinese Chicken in Brown Sauce picture
serves 4

3 boneless, skinless chicken breasts, diced
2 medium heads broccoli, cut into florets
2 medium green peppers, large diced
1/3 c dry sherry
3 T soy sauce (make sure it doesn’t contain wheat)
2 T brown sugar
1 tsp sesame oil
1 1/2 tsp crushed red pepper flakes
1/2 c plus 2 T water
2 T cornstarch
2 T peanut oil
1 c rice
1 3/4 c water
1 T butter or margarine
salt and pepper

Bring 1 3/4 c water to a boil. Add butter/margarine, pinch of salt, and rice. Stir, lower heat, cover and simmer for 17 minutes. Remove from heat and let sit at least 5 minutes. Fluff with a fork and serve.
Combine dry sherry, soy sauce, brown sugar, sesame oil, and crushed red pepper flakes in a small bowl. Whisk together 2 T water and cornstarch in another bowl. Set both aside.
Season the chicken with salt and pepper. Heat 2 T peanut oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and add the broccoli and bell peppers. Season with salt and pepper and saute for about a minute. Add 1/2 c water to the pan, cover, and steam the vegetables for 2-3 minutes. Uncover, and saute another minute or so until some of the liquid has evaporated. Add the dry sherry mixture and then the slurry, stirring well. Finally, add the chicken, turn off the heat, and stir until everything is evenly coated with the sauce. Serve over the rice.

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Swiss Chicken and Mashed Potatoes
serves 2

2 boneless, skinless chicken breasts
3-4 slices aged Swiss cheese (or enough to cover the chicken breasts)
1/2 c gluten-free breadcrumbs
2 tsp dried parsley
1 tsp garlic powder
1 tsp dried mustard
1 large egg
2 T olive oil
5-6 medium Russet potatoes, peeled and cut into large chunks
3 T margarine
1/2 – 3/4 c milk
salt and pepper

Preheat the oven to 350 degrees. Pound out the chicken breasts to 3/4 inch thick. (The best way to do this is put the meat between 2 pieces of wax paper and pound it with a mallet, rolling pin, or small, heavy skillet.) Whisk together the egg and a splash of water in a shallow dish. Combine the breadcrumbs, parsley, garlic powder, dried mustard, and some salt and pepper in a shallow dish. Season the pounded chicken with salt and pepper, dip them in the egg wash, then dredge them in the breadcrumb mixture. Place the breaded chicken on a plate, cover with plastic wrap, and refrigerate for 20 minutes.
Put the peeled and chunked potatoes in a pot, cover by about an inch with cold water and add a healthy pinch of salt. Bring the water to a boil, lower the heat a bit, cover and cook for about 24 minutes or until the potatoes are fork tender. Drain, return the potatoes to the hot pot, and mash with 3 T margarine, salt and pepper and start with 1/2 c milk, adding more to reach desired consistency.
Add 2 T olive oil to a medium skillet and heat over medium to medium-low heat. Cook the breaded chicken (1 breast at a time) in the hot oil for about 5 minutes on each side, or until golden brown. When the breasts are done, place them on a baking sheet in the oven to keep warm. When all the chicken is cooked, remove from the oven, turn the oven to broil, and top each breast with a slice of Swiss cheese. Place the chicken under the broiler until the cheese bubbles and turns brown. Remove from the oven and serve with mashed potatoes (topped with a pat of margarine) along side.

*When I started making this I intended to put a slice of ham underneath the Swiss cheese, but it turned out the only ham we had was “boiled ham slices” and I knew that wouldn’t taste as good as say, a slice of smoked or honey baked ham, so I left it off. You should definitely try adding a good quality, flavorful slice of ham on top of the chicken, then top that with the Swiss cheese, THEN broil until the cheese is bubbling. That’s my recipe for “Ham and Swiss Chicken”.

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Chicken Sausage with Conchigliette (marinara sauce from Food Network Magazine, March 2010) – picture
serves 4-5

3 T olive oil
6 garlic cloves, peeled and thinly sliced
1 tsp crushed red pepper flakes
1, 28 oz can crushed tomatoes
1 c water
Handful of torn, fresh basil leaves (or 2 tsp dried)
salt and pepper
8 oz conchigliette pasta (small shells – I recommend Quinoa Ancient Harvest)
12 oz (fully cooked) chicken sausage, sliced 1/2-inch thick on a diagonal (whatever flavor you like – Aidells brand has several gluten-free flavors)
Parmesan cheese (optional)

Combine 3 T olive oil, garlic slices, and red pepper flakes in a large skillet over medium low heat and cook until the garlic is lightly browned, about 6 minutes. Add the whole can of crushed tomatoes and rinse the can with about 1 c water and add that to the sauce. Add the basil and season with salt and pepper. Increase the heat to medium and simmer, uncovered, for 20-25 minutes. Bring a large pot of water to a boil, add a handful of salt, 1 T olive oil, and cook pasta according to package directions.  About 10 minutes before the sauce is finished simmering, add the chicken sausage to heat it through. Drain the pasta and combine with the sauce. Serve with freshly grated Parmesan cheese.

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Engagement Roast Chicken (original recipe by Ina Garten) PICTURE
serves 3-4

1, 5 lb roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in half crosswise
Olive oil
2 Vidalia onions, peeled and thickly sliced in half rounds
1/2 c dry white wine
1/2 c chicken stock
2 tsp cornstarch

Preheat the oven to 425 degrees F. Remove the chicken giblets. Pat the outside of the chicken dry with a paper towel. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters inside the chicken along with the garlic and reserve the rest of the lemons. Coat the outside of the chicken with olive oil and sprinkle liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips underneath the body of the chicken. Place the chicken in a small (11″ x 14″) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and onion slices in a large bowl and toss to coat with olive oil, salt, and pepper. spread the mixture evenly around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes or until the juices run clear when you cut between the leg and thigh. Remove the chicken to a platter, cover with foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the onions and lemons in the pan. Place the roasting pan on the stove, over medium-high heat. Whisk together the cornstarch and chicken stock to make a slurry. Add the wine to the pan, stirring to combine. Add the slurry and stir constantly until the sauce begins to thicken. Add any juices that have collected under the chicken. Carve the chicken and serve with the lemons, onions, and sauce.

*I served potatoes with this meal and topped them with the onions, lemons, and sauce. Mashed potatoes would be ideal, but I was feeling lazy so I just threw a few Yukon Golds into the oven with the chicken and cut them into large chunks before serving.

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Simple Tomato Sauce
makes about 1 quart

2 T olive oil
1 c chopped onion (1 medium onion)
1 T minced garlic (about 3 cloves)
1, 28 oz can crushed tomatoes
Kosher salt and freshly ground black pepper
1 tsp crushed red pepper flakes
1/2 tsp dried oregano

Heat the olive oil in a large sauce pan over medium heat. Add the onion and cook, stirring frequently, for 10 – 12 minutes or until translucent and starting to brown. Add the garlic and cook, stirring constantly, until fragrant but no longer than 1 minute. Add the tomatoes, red pepper flakes, oregano, and salt and pepper to taste. Stir to combine and allow to simmer for at least 15 minutes.

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Original recipe: Baked Beans
Updated version: Easy Baked Beans
(picture)
serves 8

2, 28 oz cans “Original” flavor baked beans (make sure they are gluten-free)
3 T yellow mustard
1/2 c small diced Vidalia onion

Preheat oven to 375 degrees F. Thoroughly combine all ingredients and transfer to a 9 x 11 glass baking dish. Place in oven and bake until bubbly and the top is well browned, about 25-30 minutes. (If you don’t want a crispy top layer, bake covered with aluminum foil.)

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Taco Meat
makes 10-12 tacos

1 lb ground turkey meat
1 rounded tsp chili powder
1 rounded tsp cumin
1 rounded tsp garlic powder
1/4 tsp dried oregano, crushed
1 1/2 tsp cornstarch
1/4 c sliced, pickled jalapenos, diced
Kosher salt and freshly ground black pepper to taste

Brown the turkey meat in a skillet over medium heat. (We use a non-stick skillet and we don’t need any oil or cooking spray.) Once the meat is browned, drain off the excess fat and return to the stove, over medium-low heat. Add the jalapenos. Season to taste with salt and pepper. Add all the spices, crushing the oregano between your fingers. Stir to combine. Add a splash of water (1-2 T) and then add the cornstarch and stir well. Allow the mixture to heat through and serve with your favorite taco shells and toppings.

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“Short Cut” Dirty Rice picture
serves 4-6

1, 8oz box Dirty Rice mix* (I used Zatarain’s)
1 lb ground turkey
2 c chopped fresh tomatoes
2 1/2 c water
2 T vegetable oil
1 tsp Tony Chachere’s Cajun seasoning
1-1 1/2 c cooked Jasmine rice
1 1/2 tsp cornstarch slurry (to make a “slurry,” whisk together cornstarch and 1 T water)
Kosher salt and freshly ground black pepper

Brown turkey meat and season with salt and pepper. Drain off any excess fat. Bring water and oil to a boil in a large saucepan. Add rice mix, turkey meat, and tomatoes. Stir to combine and return to a boil. Stir again, cover, and turn heat to low. Simmer for 25 minutes. Uncover, stir and add the Cajun seasoning, 1 cup of rice, and the slurry. Stir to combine and simmer another 10-15 minutes or until it reaches desired consistency. (Add more rice if you want a thicker final dish.) Season to taste and serve.
*This mix uses soy sauce but lists it as 100% soy bean and J did not feel any effects. That said, read the ingredients carefully on your rice mix. Prepared box mixes typically contain some form of gluten.