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Gluten Free

  • Mongolian Beef


    Prepare the steak into ¼” cubes being sure to cut against the grain. In a large sealable bag add the cornstarch and beef. Toss the beef in the cornstarch until coated.

  • Gluten Free Chicken Cordon Bleu


    Preheat oven to 375 degrees.
    In a large bowl mix together the chicken soup, sour cream, Dijon mustard, chicken, ham, broccoli and pepper. Add the ingredients to a 13x9 pan and spread evenly. Layer the casserole with Swiss cheese slices, some will overlap.

  • Fish For 2


    Preheat oven to 375 degrees. Prepare the fish in individual pouches. Place two pieces of aluminum foil, large enough to place the fish in the middle of the foil with room to make a pouch.

  • Gluten Free Ginger Lime Pork


    Season the pork loin generously with salt and pepper and place in the crock pot.
    In a bowl add the agave, tamari, Worcestershire, lime juice, garlic and ginger and whisk together. Pour the marinade over the pork loin and cover. Cook for 4-6 hours on high or 6-8 hours on low or until internal temp reads 145 degrees.

  • Tzatziki Fit For a God


    Peel, chop and seed the English cucumber. Salt them and place in a strainer with a bowl underneath to allow liquid to drain for at least one hour.
    Add all ingredients together in a medium bowl and stir until well combined, tasting for seasoning and adding additional kosher salt if desired.
    Serve chilled with fresh vegetables or pita chips.

  • Skinny Dip


    Preheat oven to 350 degrees.

    In food processor, combine the mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, and the cream cheeses until smooth. Pulse or stir in the artichokes and spinach.

    Spoon mixture into a 1 1⁄2-quart baking dish. Top with remaining Parmesan. Bake for 30 minutes or until golden brown and bubbling.


  • Seared Onion Dip


    Heat the butter and oil in a large sauté pan over medium heat and add the onions, cayenne, red pepper, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and continue cooking for about 20 minutes until onions are brown and caramelized.

  • Roasted Romas With Shrimp & Feta


    Preheat oven to 450 degrees.

    Place Romas in a large baking dish and toss with olive oil, garlic, salt and pepper to taste. Roast on top rack of oven for 20 minutes.

    Remove baking dish from oven, stir in the shrimp, parsley, lemon juice and red pepper flakes (if using). Sprinkle with Feta and bread crumbs return to oven.

    Cook for 10-15 minutes, or until shrimp is done.

  • Reilly's Rub


    Combine all ingredients, being sure to break up the brown sugar clumps. Store in a covered jar, the mix will keep for several months.

    Serve on:

    Chicken, Steak, Pork, Seafood, Kabobs, etc.