Oven Roasted Chicken and Potatoes

Did you know that Chicken, as meat, goes as far back as Babylonian carvings from around 600 BC? It was one of the most common meats available in the Middle Ages (which is probably why it is served at Medieval Times all over the country- which, by the way,  I’ve HEARD can accommodate GLUTEN FREE! Now, don’t quote me on this. I’ve only been told by my followers, through research, and by looking at their ingredients, and possible cross-contamination risks, etc.) Now…back to the History of Chicken…Chicken did not become popular in the United States until WWII, due to the shortage of beef and pork. Here is a list of some main parts of the Chicken that are edible. Now, don’t be scared, because the stranger the part, the fuller the flavor!

The Ones We Know…

Breast: White Meat- Usually Dry
Leg: Two Segments, Drumstick and Thigh- Moist, Dark Meat
Wing: “Bar Food”- Three Segments, Drumette- White Meat, Flat Segment- Two Bones, and Tip- Often Discarded, Cartilage and Bone
The “Strange and Unusual…”
Chicken Feet– Little meat, but edible Skin and Cartilage, Popular in China and the Caribbean
Giblets– Gizzards (Intestines,) Heart and Liver (more about these later,) usually found in a “bag” inside the cavity of the Chicken (once unwrapped from the market)-Delicious on their own or in Gravies/Stews/Etc.
Oysters– located on the back of the Chicken, near the Thigh. Small round pieces of dark meat. Considered a delicacy (personally, my favorite part of the Chicken!)

Now, more about Chicken Hearts and Livers…Firstly, my father use to buy Chicken Livers to use them as bait when he and I would go fishing. That was my only introduction and experience with them. They were raw, and not very appealing…and then my husband and I went to Chef Marcus Samuelsson’s demonstration and Red Rooster Cookbook signing. marcus aloneAs a Celiac, and multiple preservative intolerant, when he was taking questions, I asked him if any of his samples would be/are gluten free. Now I’m used to not getting to sample anything, so I was expecting the typical “no,” and handing the delicious smelling sample in my hand to my husband. To my surprise, Chef Samuelsson stopped what he was doing, and said he was going to make me something special…I was shocked! How many people get to have a Food Network, James Beard Award Winning Chef cook a personal meal just for them?! I explained I had Celiac Disease, and he said how rough that was for preparing food (tell me about it!) all while in front of the 50+ other people there watching the demonstration. I was so impressed and grateful, that instead of saying “I’m sorry, I can’t guarantee anything for you, as he continued his demonstration and story, and he made me my own personal, Chef Marcus-Made meal made with Chicken Livers, Hearts, and Lemon Juice. marcus mealIt was DELICIOUS! That was the first time I’d ever eat them both, and honestly had he not made them for me, never would’ve otherwise. Needless to say, I bought his amazing Red Rooster Cookbook. You must check it out! It is full of amazing Ethiopian Recipes. As I’m sure you can all tell from my recipe posts, I love all cuisines, and enjoy an eclectic array of foods. As Celiacs, switching up our menus gives us a sense of normalcy, that we don’t get otherwise.  Be sure you check out Red Rooster Cookbook and Chef Marcus! I would love to thank him personally for being so thoughtful, kind, and generous to personally address me, and cooking me something so I could actually enjoy his food. It happens so often that we go to a demonstration or festival and have to watched others enjoy the goodness, and go off of our loved one’s experience and description. Let’s just face it- it’s not as good as the real thing! Chef Marcus really gave this “Gluten Free Wife” a memorable experience, so a huge THANK YOU for being so wonderful and accommodating.marcus best P.S. If any of you live in the NY, NY/Harlem area, his Red Rooster Restaurant is located there, so you may be able to enjoy the real thing! If you happen to purchase his Red Rooster Cookbook, email me (theglutenfreewife@gmail.com) the recipe you’d like converted to gluten free, and I’ll be happy to convert it for you!

Now back to the Chicken! Here are the “Health Benefits” of Chicken:

Did you know that Chicken offers one of the highest amounts of protein in our diets? It also has the ability to control cholesterol and blood pressure, as well as reduce the risk of cancer.
One serving offers:
Protein 18g
Calcium 11mg
Magnesium 20mg
Phosphorus 147mg
Potassium 189mg
…and it also contains Vitamins C, B-6, B-12, A, E, D, K, Folate, Niacin, Riboflavin, and Thiamin
Studies have shown that a higher consumption of red meat and pork increased the risk of Colorectal Cancer; however, “in chicken and fish eaters, the risk of developing Colorectal Cancer in life was reduced, although the evidence is not conclusive.”
So here is my favorite Oven Roasted Chicken Recipe that I’ve created (I’ve gone through quite a few over the years to get to this one.) In the past, I would cover it in my Sofrito Recipe; however, it wouldn’t crisp up due to the moisture in the Sofrito.) So by trial and error, I have finally created a recipe that creates a moist, flavorful chicken, with a crispy skin. I hope you enjoy!20161020_182215

For this recipe, you will be working with a 4-5 lb Whole “Fryer” Chicken, which will comfortably feed a family of 4. I always check Kroger or Sprouts ads for when they’re on sale. About once a month/every other, you’ll find Perdue or Store Brand for around $0.75-$0.80/lb! That gets you a 5.5lb Chicken for about $4.50. If you figure a pre-cooked Publix or Walmart Chicken for $5-$7, you’re only getting a 3lb Chicken for $2-$3 more. I promise it’s worth the time to cook it yourself- to not risk the cross-contamination!

Equipment Needed: Kitchen Twine, Roasting Pan, Meat Thermometer

(For the Inside of the Chicken and Potatoes:)
1 Green Bell Pepper
1 Small-Medium Sweet Onion
1 Large or 2 Small Stalks Celery (depending on length)
3 Large Cloves Garlic Whole

1 Stick Dairy/Lactose Free “Butter”

(For Herb Rub on Chicken)
1 cup Fresh (flat leaf) Italian Parsley
1 cup Fresh Cilantro
4 Cloves Garlic (Minced)
3 tbsp Olive Oil
1 tsp Adobo
1 tsp Ground Mustard (seasoning)
1 tsp Paprika
1 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Dried Thyme

(For Potato Side Dish)
4-5 Medium Idaho/Russet Potatoes
Ground Mustard (seasoning)
Garlic Powder


1. Remove Chicken from Packaging, remove Giblets and discard (unless you want to save for a gravy/stew/etc.,) Rinse thoroughly, and Pat Dry with paper towels.
2. Place in Roasting Pan (I buy disposable roasting pans, only $1.99-$3, and often BOGO.) Slice “Butter” into thin “PADS” or Squares.
3. Take a butter knife and lightly insert on RIGHT SIDE above neck (careful not to break skin,) under skin, to separate skin from body all along BREAST and WING. Repeat on LEFT SIDE. and LEG. Repeat on LEFT SIDE.                                                                                    4. Next, insert knife above Cavity, on RIGHT SIDE and work knife into THIGH and LEG. Repeat on LEFT SIDE.
5. Turn Chicken over and REPEAT process on BACK SIDE of Chicken.chicken raw butter
6. Then go back and insert “PADS” or Squares of “Butter” into the Area you have just made. What this process does is #1. Make for a Moist Chicken. #2. Make for a Crispy skin.
7. Chop your Pepper, Onions, and Celery. Split all 3 into equal portions. Take 1/2 and stuff into the Cavity of the Chicken with the 3 (Cleaned) Whole Cloves of Garlic. Set aside the Remaining half of Chopped ingredients for side dish later.
8. Take all ingredients for Herb Rub and place in Blender or Food Processor (you may also elect to manually chop, and then mix all together in a bowl.
9. Take a Basting Brush or Spoon and Brush/Spoon ingredients onto Chicken, making sure to get every crevice, Wings, Legs, Underside, etc.20170717_131125
10. Take Kitchen twine, and TIE Wings together, TIE Legs together, and then take those ties and TIE them together. This will make sure that they stay tied tightly as the Chicken begins to cook. (Then re-spread the herb seasoning that moves after tying twine.)           11. Golden rule is 20 mins/lb; however, it may take up to 45 minutes per pound for a stuffed chicken. Be sure to check the internal temperature to make sure it is thoroughly cooked. Temperature should read: 165 degrees **Make sure you baste with its own juices every 30-45 minutes!!! It may take the first hour before you have juices to baste it with.
12. IN THE LAST HOUR OF COOKING TIME Peel 4-5 Medium White Russet/Idaho Potatoes, then cut into quarters (4’s.)
13. Season with Salt, Pepper, Ground Mustard, and Garlic Powder on all sides, mix with remaining chopped Peppers, Onions, and Garlic. 20170717_155427
14. Remove Chicken, and place potatoes into Roasting Pan. Increase oven to 400 degrees. Let Chicken REST for 30 minutes while Potatoes Roast in its juices, 15 mins at 400 degrees, flip, reduce back to 350 for last 15 minutes, then enjoy!

**If Chicken needs a little more love, but is already browning, you may cover with aluminum foil (seen above,) while cooking the potatoes, and keep it in with them at 400 degrees, while continuing to check it with your meat thermometer. Keep a close eye on it though, it can dry out quickly!20160312_200001

**If you choose to stuff your chicken with whole vegetables, and use a liquid marinade (My Sofrito Recipe and Mojo Marinade are good examples,) then this will be more than likely be your outcome, than the top of the page. You will get a softer, less crispy skin; however, you will still have an extremely flavorful and moist chicken (seen here is my Mojo Marinade, which explains the hint of green!)


Atlantic Salmon en Papillote

Salmon is my absolute favorite fish! When I was a child, my mother and I took a trip to Seattle, Washington. That’s when I tasted my first Alaskan King Sockeye Salmon, and it was delicious! We all know there are many different types of Salmon, but did you know they also have many different health benefits?

Omega 3 Fatty Acids: The human body cannot make this nutrient on its own, so you have to receive them by either the foods you eat, or by taking a supplement. This nutrient promotes healthy joints, skin, reduces the risk of heart disease, and aids in the neurological development in unborn children (so it is essential in a prenatal diet.) “The American Heart Association recommends adults have 2 servings of Omega 3 per week to maintain optimal health benefits.” Omega 3 also improves heart function and reduces the risk of deadly heart arrhythmias.

Protein: As I’ve discussed in previous recipes, Celiacs tend to have some form of Anemia, and therefore require a high protein diet. Salmon contains up to 58% of the daily intake of protein in just one 4oz serving! It also contains amino acids that promote growth and helps maintain muscle mass. It helps maintain metabolism and promote weight loss, and if you eat it three or more times per week, it will help you feel fuller longer. Who knew Salmon could be an excellent weight loss tool, and aid in prevention of weight gain as well?

Vitamins: (in one 3oz baked filet %DV)
Vitamin B-12  40%
Niacin              30%
B-6                    25%
Vitamin D       49%
Thiamin          10%
***A huge thank you to www.livestrong.com for all of the above extremely helpful information, as I was researching the health benefits of Salmon!***
Now, there are many ways to cook Salmon: baked, broiled, seared, or grilled. Today, we will baking our Salmon en Papillote (French word for “in Parchment.”) Simply put, a method of cooking, in which the food is put into a folded pouch of parcel and then baked. This method holds in moisture to steam the Salmon. It insures it is SUPER moist (which when cooking fish, drying it out and overcooking is a common occurrence.) If you’re serving this dish at a dinner party, to a client, etc., open at tableside so they may enjoy the aroma as it pours from the pouch…it truly is magical! You can also use this method on Vegetables, Lamb, Poultry, and other types of fish. So grab your Parchment Paper, and let’s get to baking, and enjoy the tasty life with the Gluten Free Wife!
1-1.5lb FRESH Salmon Filet (skin on)
3 slices Lemon
4 Fresh Basil Leaves (chopped)
1 tbsp Fresh Parsley (chopped)
1/4 tsp dried Thyme
1/4 tsp dried Sage
1/8 tsp dried Oregano
1 tbsp Butter (I use Earth Balance)
Egg wash all around the parchment paper
2 tbsp Garlic Vinaigrette Dressing (I use Garlic Expressions)
A little ab20170522_121642out Garlic Expressions…This Dressing/Marinade is WONDERFUL!!! I use it on my Kale Salads, as a Marinade, to baste for Garlic Bread, etc. It is 100% gluten free, preservative free, dairy free, and DELICIOUS!!! You can find it at Kroger in the produce section (near the minced garlic shelf,) and if you do not have Kroger, not to worry, you can purchase directly from their website at: www.garlic-expressions.com. Coming from an Italian family, this dressing reminds me of my Grandmother’s! As soon as I tried it, it took me back to my childhood. Finally a delicious marinade/dressing that a Sulfite-intolerant, Celiac can enjoy. Give it a try, and I know you’ll enjoy it as much as I do!

1. Preheat to 400°. Cover Baking Sheet with Aluminum Foil.
2. Place Salmon Skin side down over Parchment Paper, pat dry, season both sides with Salt, Pepper, Thyme, Sage, and Oregano.
3. Place sliced Lemon on top, sprinkle with chopped Basil and Parsley.
4. Top Lemon with pads of Butter (sliced butter.) If Dairy/Lactose Free, use Earth Balance or Lactose-Free “Butter.”
5. Pour Garlic Expressions over fish.
6. Brush Egg Wash (1 Egg whisked) along edges of parchment paper.
7. Fold parchment paper in half over fish (skin side down) and push to seal all edges.
8. Seal by:
Fold corner near inside seam in toward fish.
Then next to corner, fold toward first corner.
Then fold bottom towards fish.
Continue folding each corner into fish all along sealed edges.
Tuck last corner under (while other folds were folded on top.) *See photo above
9. Cook 10 minutes for medium rare, 15 minutes for a more medium doneness.


**Serves well with a rice side dish (photo is served with Risotto Florentine) or fresh vegetables**


Cinco de Mayo Queso Blanco con Carne

Cinco de Mayo, or the 5th of May, is a holiday that celebrates the Mexican army’s 1862 victory over France at the Battle of Puebla. It is a relatively minor holiday in Mexico; however, in the United States, Cinco de Mayo has become a celebration of Mexican heritage. In the Battle of Puebla, Benito Juarez, the elected president of Mexico, gathered 2,000 men and sent them to Puebla to face off against 6,000 French troops (led by General Charles Latrille de Lorencez.) Though greatly outnumbered, the Mexican troops, led by Ignacio Zaragoza, prepared for a battle that began at daybreak. This battle lasted the day and into the early evening. Eventually the French retreated, after losing nearly 500 soldiers, although the Mexican troops lost less than 100. Though not classified as a major win, this battle on May 5th represented a great symbolic victory for Benito Juarez and the Mexican Government. With support from its Northern neighbor, the United States (after the Civil War,) France finally withdrew in 1867.

In Mexico, Cinco de Mayo is mainly observed in Puebla. Their traditions include military parades, battle recreations, and other festivities; however, it is not celebrated as a federal holiday. Here in the United States, it is interpreted as a celebration of Mexican culture and heritage. Many celebrate through parades, music, traditional foods, dancing, festivals in U.S. cities (such as Chicago, Los Angeles, and Houston,) and many local bars run specials on their Mexican beers and cuisine (try and find a bar NOT running a Corona special on May 5th!)

As a Celiac, we commonly cannot eat Queso, due to it containing a “Rue” (a flour mixture used to thicken liquids,) that restaurants use in their dips, soups, and sauces. It took me some time, but I have found a tasty, Gluten-free, Sulfite-free, and MSG-free pre-prepared product from On the Border. With my recipe, you can no longer taste the processed flavor commonly found in pre-prepared dips and sauces. It tastes just like homemade, in half the time! I hope you all enjoy this recipe as much as my husband and I have. We use to have it every Friday. We called it our Dip, Date Day <3. Enjoy your Dip Days and Happy Cinco de Mayo!



3 tbsp Sofrito
1 1/2 lbs 80% Ground Beef
2 Large Cloves Garlic
1/2 cup Chopped Sweet Onion
1 Jar On the Border Monterey Jack Queso
1/3 cup Chopped Fresh Cilantro
1/3 cup Chopped Fresh Parsley
1 cup Shredded Cheese of Choice
  1. Massage Sofrito and Seasoning Blend into Ground Beef. Cover and refrigerate for 2-4 hours.
  2. Saute Onions and Garlic until opaque and fragrant.
  3. Add meat and brown. Drain grease.
  4. Meanwhile empty jar into pot and warm.
  5. Add chopped Herbs.
  6. Once brought up to temp, add browned meat and shredded cheese. Heat until melted.
  7. Pour over corn chips, and top with your favorite toppings.
  8. Enjoy!



Gluten-free/Dairy-free Peanut Butter Truffles


There are many foods we “intolerants,” those suffering from food allergies, autoimmune diseases, etc., have to give up enjoying: certain donuts, chocolates, cupcakes, candies, and the list goes on. I want to find and create as many of these recipes, and to ensure they taste as delicious (if not better) as “the real thing.” We need to stop missing out on the tasty things in life! I remember after my diagnosis, It had been two years since I had enjoyed a donut. The first time I made my Gluten-free Beignets (this recipe will post at a later date)…I cried…crocodile tears! I thought my husband was going to laugh himself silly. He couldn’t understand why I was crying- well let’s take his PlayStation away for 2 years, and watch those crocodile tears fly off his face! I know some of you can understand my passion for the food that I have missed these past few years. That is one of my goals with this blog. I want to bring my love of good, real, and delicious gluten-free food, that is FULL of taste into your homes and hearts, so you don’t have to suffer the crocodile tears and laughter at your expense. You do not have to have a longing for what is forbidden any longer.

One of the recipes that I am sharing with you today is for a creamy, salty, and surprisingly not overly sweet Peanut Butter Truffle. It is 100% Gluten-free, Dairy-Free, MSG-free, sulfite/sulfate-free, and DELICIOUS! So grab your stand mixer, baking sheet, measuring cup, and parchment paper. Let’s roll some Truffles!!
5 tbsp Dairy-Free Butter (I use Earth Balance)
2 1/4 cup Powdered Sugar
1 cup Honey Roasted Smooth Peanut Butter (I use Skippy or Peter Pan)
1/2 tsp Vanilla (Pure Vanilla, I use Madagascar Bourbon)
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Nutmeg
Dairy-Free Chocolate Covering
1 cup Dairy-Free Chocolate Chips (I use Enjoy Life or any Gluten-free/Soy Based Chocolate)
1 tsp Honey
1/2 tsp Cinnamon
1. Mix Peanut Butter and Powdered Sugar in mixing bowl on low speed until blended well.
2. Add Vanilla, Salt, Cinnamon, and Nutmeg. Blend on low speed until fully blended.
3. Roll into 1/4-1/2 inch balls. Cover, and set in refrigerator to cool for 30 mins.
4. Melt chocolate 2 ways: Microwave, 30 seconds, stir, 30 seconds, until fully melted.
Or, Melt on stovetop on double broiler. Boil water in pot, melting chocolate above boiling water in separate bowl until melted.
5. Add Cinnamon and Honey and stir well.
6. Roll balls into chocolate until fully covered, place on parchment paper.
7. ****Decorate as desired (see ideas below.)
8. Place in refrigerator for at least 1 hour, and up to 5-7 days.
***Decorate with gluten-free Graham Cracker Crust crumbles, Nuts, Icing, Sprinkles, etc.

Gluten-Free Homemade Pecan Pie

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Did you know there is a National Pecan Pie Day on July 12th? Well, after you try this recipe, you’ll want every day to be Gluten-free Pecan Pie Day! Living in Georgia, we’re known for our Peaches, but did you know we’re also known for our Pecans too? I’ve come to learn a lot about Pecans lately. For instance, Pecans came on the scene around 1500. We get the name from the Algonquins meaning: A nut that requires a stone to crack. Now, I know that Pecan Pie isn’t “Healthy” by any means, but we can stretch the truth a little and tell ourselves a slice every now and then is okay. For instance, did you know that the healthy fats in Pecans are powerful in the production of antioxidants, reduction of inflammation, lowering of cholesterol, and taste great in nearly any dish? You can add them in Salads, Granola, Oatmeal, Side Dishes (such as Brussel Sprouts and Macaroni and Cheese,) or my favorite…Pecan Pie!

For those of us with Celiac Disease, of their more specific functions, Pecans aid in our health. They are a significant source of Manganese, Copper, Thiamine, and Zinc, but also offer Phosphorus, Iron, Vitamin B6, and Potassium. Now let’s break down each of these (so we can validate having more than a slice every now and then!) The role of Manganese is to prevent bone loss (Osteoporosis,) Anemia, as well as help treat the symptoms of PMS. Now how can this help someone with Celiac Disease, well we have a higher risk for Osteoporosis, due to our lack of absorption of Calcium and Vitamin D in the Small Intestines. Celiac Patients also have a higher risk of Anemia, and if you’re a woman surviving with Celiac Disease, then it’s possible you also can have symptoms of PMS as well! Now, onto Copper. This nutrient helps in building stronger bones (Osteoporosis) and aids in wound healing (which as Celiacs, we tend to have poor circulation- due to low blood pressure related to anemia and low body temperature.) Thiamine, also called Vitamin B1, can be found in your B complex vitamin (if that happens to be the vitamin supplement suggested by your physician.) I know that my physician suggests a B complex vitamin, since most patients with Celiac Disease have a multiple B Vitamin deficiency. Thiamine, though it is not proven, is suggested to help treat Canker Sores (common with Celiac Disease,) Colitis, Diarrhea, Stress, Kidney Disease, Painful Menstruation, Memory Disorders such as Alzheimer’s, and poor appetite. The last nutrient we will discuss specifically will be Zinc. Zinc aids in muscle cramps, Arthritis, High Blood Pressure, and boosts the immune system (which is greatly important for those of us with an already compromised immune system.) So back to what I was saying about stretching the truth about Pecan Pie being “Healthy?” Here are the facts:

1 Slice of MY Pie:
63 % Daily Value   Manganese
17 % Daily Value   Copper
12 % Daily Value   B1/Thiamine
8 % Daily Value     Zinc
8 % Daily Value     Phosphorus
4 % Daily Value     Iron
3 % Daily Value     B6/Pyridoxine
3 % Daily Value     Potassium
So why not grab the ingredients pictured below, and get to baking! Let us all enjoy living “healthy” a little more every now and then!
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Filling Ingredients:

1 cup Karo Dark Syrup
3 Large Eggs
1 cup Sugar
2 tbsp. Margarine Melted
1 tsp Vanilla (I use Madagascar Bourbon Vanilla)
6 oz Pecans (I use Fisher brand)

Crust Ingredients:

3/4 cup White Rice Flour
1/2 cup Cornstarch (plus 1 1/2 cup for dusting surface to not stick)
1/3 cup Tapioca Flour (1/3 cup; 42g)
1/4 cup Almond Flour
1 tbsp Sugar
3/4 tsp Salt
1/2 tsp Xanthan Gum
2 sticks Dairy/Lactose Free “Butter,” cold

1/2 cup cold water


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Dough Directions:

  1. Whisk White Rice Flour, cornstarch, Tapioca Flour, Almond Flour, Sugar, Salt, and Xanthan Gum together in a medium bowl. Cut “butter” into 1/2-inch cubes and toss with flour mixture to break up the pieces (until completely coated.) With your fingertips, smash each cube of “butter” into a thin sheet-like structure. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball (like pictured above.)

  2. If you have a silicone baking mat, USE IT! It is definitely a lifesaver! Now, dust the work surface with an intense amount of cornstarch, roughly a 10×15-inch rectangle, sprinkling more cornstarch above and below to prevent sticking. Roll out your dough-ball into a 10×15 rectangle, then Fold the 10-inch sides to the center, then close the newly formed packet like a book. Fold in half once more, bringing the short sides together to create a thick block (see photo below.) The dough will crack along the creases, but that’s just fine. Divide in half with a sharp knife or bench scraper (you only need 1 of your 2 “books” per pie.) If dough is very soft or if you are working in a hot kitchen, refrigerate for 15 minutes before continuing. I wrapped in plastic wrap and refrigerated for 15 minutes due to a southern climate. ****If you have a hard time getting it off the work surface, dust a spatula with cornstarch and work it slowly between the dough and mat.

  3.  Remove from refrigerator for and lay 1 “dough book” on parchment paper. Roll into 10 inch circle (depending on size of pie pan.) This is where the silicone mat comes in handy with its measurements. **See photo above. If you overshoot your rolling pin, you may cut your dough to fit your pan. Once it is smooth, and fits the size you need, simply pick up the parchment paper, and slide the dough into the pie pan! Then cover, and refrigerate for up to 2 hours or overnight (See below.) Any extra dough can be removed at this time. Simply cut around the edges, once you’ve placed your pie crust. Do not worry about excess cornstarch at this time (you won’t taste it! (If you’re only making one pie, you may refrigerate the other unused portion for 24 hours.)

    2017-03-08 13.02.49
  4. Preheat oven to 350 degrees. For the filling: Wisk Eggs, Sugar, Syrup, Melted Margarine, and Vanilla together until fully mixed together. Then stir in Pecans. Pour into unbaked Pie Crust. Using a fork, press down sides of crust, giving “lattice” effect pictured above.

  5. Bake 60-70 minutes (I baked the full 70.) Let rest 10-20 minutes and enjoy!
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****If edges begin to burn, you may cover EDGES ONLY with aluminum foil to prevent overbaking.


Gluten-Free Bis-“Quik” Cobbler

Many of my recipes are fresh and made from scratch, but they (admittedly) also take some time. After you’ve made a delicious meal, you don’t always want to make a “fresh” dessert. This dessert isn’t one that is made from scratch, but that doesn’t take away from its deliciousness (and it also happens to be one of my husband’s favorites!) Now there are several variations:

Fresh Fruit: Peaches, Mangoes, Blueberries, Raspberries, Strawberries may be cleaned and put into recipe without cooking; however, if you plan on putting in a harder fruit such as Apples, Pears, etc. you will need to caramelize them on the stovetop first. This method can be achieved with brown sugar and margarine (or butter.) Simply add a few tablespoons of brown sugar to your sliced fruit, toss in a bowl, melt butter in pan, add fruit, and cook on medium heat, sautéing until fruit is softened and lightly browned.

Frozen Fruit: Run fruit under cool-room temperature water until fruit is defrosted. Do not put frozen fruit directly into oven, as they will add too much water into recipe, and will not cook properly.

Canned Fruit: This is an option, and though the easiest, not my favorite. There is usually a higher sugar content, and more preservatives. This effects the taste of the final dessert, but if in a time crunch, may be your easiest option. ***Always make sure you drain the juice/syrup from the fruit if you are using canned fruit for this recipe!


1 cup GLUTEN-FREE Bisquick™ mix
1 cup Milk (I use lactose-free)
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Cinnamon
1/2 cup Margarine/Dairy-free Spread, melted
1 cup Sugar
3 cups Fresh Fruit of Choice or (1) 29oz can Drained



  1. Preheat oven to 375°.
  2. Place Margarine/Butter in ungreased 8×8 square baking dish, and place in oven until melted.
  3. Whisk together Bisquik mix, Cinnamon, and Nutmeg in a separate bowl.
  4. Stir in Milk into Bisquik mixture.
  5. Stir together Bisquik mixture into Butter/Margarine in 8×8 dish.
  6. Drain Peaches. Stir together 1 cup sugar and peaches; spoon over batter.
  7. Bake for 60 minutes or until top is golden brown. Remove from oven, let cool 10-20 minutes. Serve with Whipped “Cream” (Truwhip,) or Ice Cream. Cover leftovers.


*** 1 box of Gluten-free Bisquik makes 2-3 cobblers.


St. Patrick’s Day Gluten-Free Stuffed Cabbage Rolls

St. Patrick’s Day is celebrated by many nationalities these days, not just by the Irish. In talking with my husband, he told me it is not a holiday celebrated by Puerto Ricans (however, they do celebrate Cinco de Mayo- a Mexican Holiday.) So when he moved to the states, he began adopting a few of our traditions…and who wouldn’t want an excuse to drink green beer (other than a Celiac, of course?!) A little about the Patron Saint Patrick: Did you know he was British? He was taken captive to Ireland, converted to Christianity, where he eventually became an ordained priest. He is also the person to impose a sun onto the Christian cross, to create what we all know now as the Celtic cross. However, it is only a myth that he eradicated all snakes from Ireland. He is believed to have died on March 17th, 460 AD, which is where we get our St. Patrick’s Day!

So where did we get our St. Patrick’s Day traditions? Symbolizing the rebirth of spring, the Shamrock: Near the 17th Century, British rule had begun to seize Irish land and outlaw their Irish language and Catholicism. Irish Nationals began to wear the Shamrock as a symbol of national pride and to rebel against the English rule. Corned Beef and Cabbage: Though Cabbage has long been a staple in Irish food (and as we learned in Scrumptious Slaw, is also INCREDIBLY healthy for us,) Corned Beef only began since the turn of the century. Irish immigrants living in the lower east side of New York substituted Corned Beef for Irish Bacon in the diet to save money. They learned this substitution from their Jewish neighbors. Green: why do we wear green on St. Patrick’s Day? Actually, Green wasn’t the first color associated with St. Patrick’s Day. Did you know it was blue? There is actually a color called St. Patrick’s Day Blue. Green came from the Shamrock, the Emerald Isle, and in 1798 they had the United Irish Uprising and wore Green uniforms. Only here in the United States, did we adopt green as the color of St. Patrick’s Day.

Now, back to my husband…I decided last year (after not being able to go out and partake in the drinking of the green beer,) that a new tradition must begin, and I started making Stuffed Cabbage for St. Patrick’s Day. I told my husband we’d start our own tradition. He, of course, had never had Stuffed Cabbage, so I was excited to introduce him to a new favorite of mine. This meal is easy to prepare, reheat, and the best part: it is GLUTEN-FREE, DAIRY-FREE, AND MSG-FREE!! So grab your cabbage, throw on something green, and enjoy the tasty life with the gluten-free wife!

Sauce Ingredients:
1/3 c Chopped Sweet Onions
1 1/2 tbsp. Italian Seasoning Paste (Organic)
3 tbsp. Sofrito
1 tbsp. Minced Garlic
2 Jars Ragu Chunky Tomato, Garlic, and Onion (this specific bottle is Gluten-free)
1 Head Green Cabbage
Rice Ingredients:
1 1/2c medium or long grain (rinsed) White Rice
2 c Organic, Gluten-free Chicken Stock
1 packet MSG, Gluten-free Sazon Tropical, or 1 tbsp. #1 Seasoning Blend
1 tbsp. Minced Garlic
Ground Beef Ingredients:
1 1/2 lb Ground Beef
3 tbsp. Sofrito
2 tbsp. Minced Garlic
1/3c Chopped Sweet Onions
1/2 tsp. Chili Powder
Filling Ingredients:
2 large eggs
1/2c Gluten-free Breadcrumbs
1/2c Uncooked White Rice
1 1/2lb Ground Beef
1. Marinate Beef in 3 tbsp. Sofrito,1 tbsp. #1 Seasoning Blend, 2 tbsp. Minced Garlic, and 1/2 tsp. Chili Powder. Cover and refrigerate for 2-4 hours.
2. Preheat Oven to 350 degrees.
3.Chop 2/3c Onions, sauté until opaque in color.
4. Add 1/3c Onions in medium sauce pan with jar of sauce, 1 tbsp. Garlic, 3 tbsp. Sofrito, and Italian Seasoning Paste. Bring to Boil, reduce to simmer, stirring frequently.
5. Boil a large “Pasta Pot” of water. Remove the core of the Cabbage, and submerge head first into pot for roughly 2 minutes. Remove leaves with tongs, one at a time (you’ll need 14-20 leaves.) Cut out the “rib” of the leave from the base of the Cabbage leaf with a knife, and set aside.
6. Combine the 1 1/2lb Ground Beef, 1/2c uncooked White Rice, 2 Eggs, 1/2c Breadcrumbs, remaining 1/3c cooked Onions. Mix with hands (like making meatloaf.) Then add 1c Sauce, mixing thoroughly.
7. Place 1c Sauce on bottom of 9×13 pan. Place 1/3-1/2c filling in an egg shape near where you cut the rib off of the cabbage. Roll up toward the outer edge, tucking in the sides as you roll (think like a burrito/egg roll.) Place each roll, seam side down onto the sauce. (if you run out of space, pour 1c sauce over previous rolls, and place next rolls into the seams on top of the previous rolls.)
8. Finish by pouring sauce on top of last row of rolls.
9. Cover tightly with aluminum foil and bake for 1 hour, or until meat is cooked, and rice is tender.
10. Have a Safe and Happy St. Patrick’s Day, and Enjoy!

cabbage roll 2016