Gluten-free Johnny Cakes Recipe

by Sandy Kirby Quandt

This tasty gluten-free Johnny Cakes recipes is not only super simple to make, it’s fast, too.

  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup milk
  • Bacon grease or butter
  • Maple Syrup

  1. Place cornmeal in a mixing bowl or liquid measuring cup with a spout for pouring.
  2. Stir salt into cornmeal.
  3. Add boiling water and mix.
  4. Add 1/2 cup milk and mix just until blended.
  5. Heat bacon grease or butter in a skillet or iron frying pan on medium heat.
  6. Pour batter into skillet.

  1. Let cook until brown around the edges.
  2. Loosen the cake with a spatula and flip.
  3. Cook the other side until brown.

  1. Serve warm with butter and maple syrup.

Enjoy!

I wish you well,

Sandy

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Gluten-free Sausage and Egg Breakfast Casserole Recipe

by Sandy Kirby Quandt

Here is an easy gluten-free sausage and egg breakfast casserole recipe you can make ahead of time.

Serves 12

  • 2 (12 oz) pkg bulk pork sausage
  • 1 C chopped bell pepper
  • 1/2 C chopped onion
  • 3 C frozen hash brown potatoes
  • 2 C shredded Cheddar cheese
  • 1 C Gluten-free Bisquick mix
  • 2 C milk
  • 1/4 tsp pepper
  • 4 eggs

Heat oven to 400 degree F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally. Drain. Combine sausage mixture, potatoes and 1 1/2 cup cheese in greased 13X9 baking dish.

Stir Bisquick mix, milk, pepper and eggs together. Pour into baking dish.

Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted.

Enjoy!

I wish you well.

Sandy

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Gluten-free Crock Pot Saucy Pork Loin

by Sandy Kirby Quandt

This Gluten-free Crock Pot Saucy Pork Loin recipe is super simple and amazingly delicious.

  • 1 tablespoon olive oil
  • 2 lb pork tenderloin
  • 1/2 cup gluten-free chicken broth
  • 1/3 cup gluten-free soy sauce
  • 1/4 cup white cooking wine
  • 1/4 cup lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1/2 cup brown sugar
  • 2 cloves garlic, minced
  • 3 tablespoons cornstarch
  • 3 cup peeled potatoes, cut into 1″ cubes

Mix chicken broth, soy sauce, cooking wine, lemon juice Worcestershire sauce, mustard, brown sugar, garlic and cornstarch together until smooth.

Place olive oil in bottom of crock pot. Add tenderloin, then potatoes. Pour sauce over potatoes.

Cook on low heat for 8 hours.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Chili Rellenos Recipe

by Sandy Kirby Quandt

This super simple gluten-free Chili Rellenos recipe is not only easy to prepare, it is delicious.

  • 10 oz can whole green chilies
  • 2 cups shredded Cheddar cheese
  • 1/4 cup salsa, optional
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup gluten-free Bisquick

Preheat oven to 400 degrees F. Lightly grease 8″ X 8″ baking dish.

Open chili peppers lengthwise and remove seeds.

Lay chili peppers flat in baking dish, and sprinkle with shredded cheese. If desired, add salsa over cheese.

In mixing bowl, lightly beat egg with fork. Add milk and gluten-free Bisquick. Stir.

Pour mixture over peppers and cheese.

Bake 30 minutes, or until puffy and golden.

chilies-rellenos

Enjoy!

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I wish you well.

Sandy

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Gluten-free Broccoli-Cheddar Soup Recipe

by Sandy Kirby Quandt

This yummy gluten-free broccoli-cheddar soup recipe is easy to make and sooo delicious.

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup gluten-free flour or gluten-free Bisquick
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes.

Whisk in the gluten-free flour and cook until golden, 3 to 4 minutes.

Gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaves and nutmeg. Season with salt and pepper and bring to a simmer.

Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.

Discard the bay leaves.

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.

Ladle into bowls and garnish with cheese.

Enjoy!

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I wish you well.

Sandy

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One of my devotions will appear on Inspire a Fire December 6, 2016. Please stop by and check it out.

Gluten-free Can Can Chicken Recipe

by Sandy Kirby Quandt

Using canned chicken and soup, here is a gluten-free chicken recipe for a super simple, very tasty one dish meal I thoroughly enjoy fixing and eating.

Pilot recently went out of town for business. Those of you who follow this blog know I am not the cook around here. Pilot is. So with him out of town, I had three options.

  1. Go out to eat
  2. Fix a frozen dinner
  3. Cook something I used to cook before Pilot and I married

(If Sissy and Chief lived close by, I would have a fourth option. Invite myself to their house for dinner. 🙂 )

I opted for door number three.

If you’ve paid attention to any of the recipes on this blog, you’ll also notice they have more pictures. Like I said … Pilot is our chef. He likes to cook multiple step recipes. Not me.

So the pictures you see are the steps it takes to make Can Can Chicken.

  • 2 cans (12 oz each ) gluten-free cream of chicken soup (I use Pacific and it comes in a box)
  • 2 cans (12 oz) chicken
  • 1 1/3 cup minute rice
  • 8 oz water (You could use the water from the cans of chicken for this)
  • Gluten-free French fried onions, or gluten-free rice chow mein noodles (The onions really do make the dish. I’ve noticed stores are more likely to have the gluten-free version near Thanksgiving and Christmas, since lots of people use them for their mushroom/green bean casserole that is so popular this time of the year.)
  • I add ground black pepper, but you don’t have to.

Combine all ingredients except fried onions (or noodles). Place in large skillet.

Stir to mix.

Bring to a boil.

Cover, reduce heat and simmer 7 minutes.

Top with fried onions.

There you go. Super simple and very tasty.

Enjoy!

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I wish you well.

Sandy

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