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 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 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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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!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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