Gluten-free French Onion Soup Burgers Recipe

by Sandy Kirby Quandt

Pilot has quite a culinary repertoire of burger recipes, and he’s just added French onion soup burgers to the list. Delicious!

This recipe is for four quarter-pound burgers.

  • 1/4 cup olive oil, plus extra for brushing on gluten-free bread
  • 3 cups packed thinly sliced onion
  • Kosher salt
  • 1 teaspoon minced garlic plus 1 whole clove cut in half
  • 1/2 teaspoon thyme
  • 1/2 cup beef or chicken broth or water
  • Pepper
  • Four 4-inch pieces of gluten-free French bread, cut in half
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 pound ground beef, shaped into 4 burgers
  • 3 ounces thinly sliced Gruyere, or Swiss cheese
  • 1/3 cup red wine, or water

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion and a pinch of salt, reduce heat to medium-low and cook, covered, stirring occasionally, until the onion is very tender, about 15 minutes. (While the onions are cooking, pre-heat the broiler. Brush the cut sides of the French bread liberally with olive oil and broil the bread cut side up, until it is golden.)

Remove the skillet lid and continue to cook the onion, uncovered, stirring frequently, until the onion is golden brown, about 15 minutes. Add the minced garlic and the thyme and cook, stirring, 1 minute.

Add the broth and cook, stirring the onions constantly to scrape up the glaze at the bottom of the pan, until most of the liquid has been absorbed. Transfer the mixture to a bowl, add salt and pepper to taste and set aside.

Remove bread from oven and rub with the cut garlic clove. Transfer the bread to plates.

In a small bowl, stir together the mayonnaise and the mustard and spread evenly on the bread.

In the skillet, heat the remaining 2 tablespoons oil over high. Season the burgers on both sides with salt and pepper and add to the pan. Reduce the heat to medium-high and cook.

Remove the skillet from heat, spoon off and discard all but 1 tablespoon of the fat and top each burger with 1/4 of the onion mixture and 1/4 of the cheese.

Pour the wine into the skillet and put it on the burner. Reduce the heat to medium, cover and cook the burgers just until the cheese is melted, about 1 minute. Transfer the burgers to the bread.

Simmer the liquid, scraping the bottom of the skillet until it is syrupy and spoon it over the burgers. Top with remaining bread half.

Enjoy!

I wish you well.

Sandy

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Gluten-free Tamale Pie Recipe

by Sandy Kirby Quandt

This simple gluten-free Tamale Pie recipe is a cinch to make and very tasty.

  • 1 1/2 lb lean ground beef
  • 14 oz can Mexican-style diced tomatoes
  • 11 oz can corn with peppers, drained
  • 16 oz package prepared polenta
  • 1 onion, chopped
  • 3 Tbsp tomato paste,
  • 2 oz can sliced black olives, drained
  • 1-2 Tbsp chili powder per taste
  • 1 cup shredded Pepper Jack Cheddar Cheese

Preheat oven to 375 degrees F.

In a large nonstick skillet over medium heat, cook the beef and onion for five minutes, or until browned.

Add the tomatoes with juice, tomato paste, corn, olives and chili powder.

Simmer for five minutes, then place in a 2 1/2 quart baking dish.

Cut the polenta lengthwise into quarter, then slice across the quarters into wedges 1/4 inch thick. Scatter over the meat and top with the cheese.

Bake for 25-30 minutes, or until the cheese is melted and everything’s bubbling.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Zucchini Pie Recipe

by Sandy Kirby Quandt

This super simple, delicious Gluten-free Zucchini Pie recipe was adapted from Mary McLaren’s recipe found in the Lone Star Country Dancers Cookbook. courtesy Blind Pig and the Acorn.

Because g-f frozen pie crusts tend to be on the small side, I used two defrosted crusts to line a 9-inch deep dish pie plate. One g-f crust fit on the bottom of the pie plate. I used the other crust to form the sides of the pie. Wet your finger with water and press the cracks together to get a smooth crust.

  • 4 cup thinly sliced zucchini
  • 1 cup chopped onion
  • ¼ cup butter plus 1 tablespoon
  • 2 teaspoon parsley flakes
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon pepper
  • ½ teaspoon basil
  • 2 teaspoon mustard
  • 2 eggs
  • 8 ounces shredded mozzarella cheese
  • Gluten-free pie shell

Spread mustard on bottom of crust and set aside. I used Bavaria sweet mustard, and it made the pie extremely tasty.

Cook zucchini, onion, and butter for 10 minutes. Stir in parsley, salt, garlic powder, pepper, and basil.

Combine eggs and cheese and add to zucchini mixture. Stir well and pour into prepared crust.

Bake at 375 for 20 minutes or until lightly browned.

Let stand 10 minutes before serving.

Enjoy!

I wish you well.

Sandy

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Gluten-Free Honey-Chile Chicken on Coconut Rice Recipe

by Sandy Kirby Quandt

This delicious Gluten-Free Honey-Chile Chicken on Coconut Rice recipe comes from Better Homes and Gardens cookbook, 13X9 the Pan That Can. It makes 8 servings.

  • nonstick cooking spray
  • 2 cups water
  • 1  14-ounce can unsweetened coconut milk
  • 1 1/4 cups uncooked jasmine rice
  • 1/2 teaspoon salt
  • 3/4 cup chopped onion
  • 3/4 cup chopped yellow and/or red sweet pepper
  • 2 teaspoons olive oil
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 1/2 cups frozen peas
  • 2 tablespoons honey
  • 2 tablespoons Asian chili paste – Pilot used red curry paste
  • 1 tablespoon lime juice
  • 2 teaspoons gluten-free soy sauce
  • 3 cups chopped cooked chicken breast

Preheat oven to 350 degrees F. Coat a 3-quart rectangular baking dish with cooking spray.

In a small saucepan bring the water and coconut milk to boil. Pour into prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes.

Meanwhile, in a large nonstick skillet, cook onion and sweet pepper in hot oil over medium heat about 5 minutes, or just until tender. Stirring occasionally. Add ginger and garlic. Cook and stir 1 minute more. Stir onion mixture and peas into partially cooked rice.

In a medium bowl, combine the next four ingredients. Stir in chicken. Spoon chicken mixture over rice mixture. Bake, covered, 15-20 minutes more or until heated through and rice is tender.

Enjoy!

I wish you well.

Sandy

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Gluten-free Matzo Pizza Recipe

by Sandy Kirby Quandt

This super simple gluten-free matzo pizza recipe is quick and tasty.  Pilot improvised with this, so the recipe quantities are “estimations”. Adapt to your taste.

  • Gluten-free Matzo
  • Olive oil
  • 2 cups Shredded Mozzarella
  • Crumbled Feta Cheese
  • Jar of Pesto
  • 1 large tomato, or grape tomatoes
  • Grated Parmesan cheese

Preheat broiler. Lay 4 sheets matzo pale side up on a baking sheet. (Do this in as many batches as necessary.)

Brush evenly with olive oil.

Broil 1 minuter or until golden brown.

Top each matzo evenly with 1 1/4 cups shredded mozzarella. Sprinkle with crumbled Feta.

Broil 1 minute or until cheese melts.

Spread each matzo with 1/4 cup pesto.

Top evenly with tomato thinly sliced. (If you use grape tomatoes like Pilot did, slice tomatoes in half.)

Sprinkle with 1/2 cup shredded mozzarella.

Broil 1 minute or until cheese has melted and starts to brown.

Serve with grated Parmesan, if desired.

Enjoy!

I wish you well.

Sandy

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Gluten-free Sausage Noodle & Apple Casserole Recipe

by Sandy Kirby Quandt

Pilot adapted this gluten-free sausage & apple casserole recipe from a cookbook I found during our trip to the World War II museum in New Orleans, Louisiana, titled, “Cooking On the Home Front” with favorite recipes of the World War II years by Hugh and Judy Gowan.

  • 1 pound sausage links
  • 3 cups gluten-free elbow macaroni noodles, cooked
  • 1 cup sweetened applesauce
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated cheddar cheese

Prick the sausage well with a fork, lay them in a pan, and bake at 400 degrees F for 25 minutes, or according to package directions. Turn once of twice to brown evenly. Drain, reserving 2 tablespoons of the drippings.

Stir 2 tablespoons of the pork drippings into the noodles and arrange half of them in a greased medium casserole. (For a healthier meal, eliminate the drippings.)

Combine the applesauce, lemon juice, and nutmeg, and pour on top of the noodles.

Add the rest of the noodles and lay the sausages on top.

Sprinkle with cheese and bake 20 minutes at 350 degrees F, uncovered.

Enjoy!

I wish you well.

Sandy

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