Gluten-free Red Velvet Cake with Cream Frosting

INGREDIENTS

For the Gluten-Free Red Velvet Cake

.75 oz (about 3 Tbs) cocoa powder

9.5 oz ( 1¼ c minus 1 Tbs) white sugar

½ tsp salt

½ tsp xanthan gum

½ tsp baking soda

8.25 oz (1½ c) GF Rice Flour Blend

½ c milk

½ c. vegetable oil

2 eggs

1 tsp vanilla

1 tsp vinegar

½ – 1 tsp red food coloring

For the Cream Cheese Frosting

(2) 8oz pkgs Cream Cheese, softened

(2) 4 oz sticks butter, softened (1 cup)

3 lbs (48 oz) powdered sugar

2-3 Tablespoons milk or cream

1 teaspoon vanilla extract

DIRECTIONS

For the Gluten-Free Red Velvet Cake

Preheat oven to 350F. Lightly grease 3, 9 inch round cake pans and line them with parchment paper.

Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.

Divide the batter evenly between the 3 pans (approx 1 cup per pan) and bake until a toothpick poked near the center of the cake comes out clean, about 25-30 minutes.

Cool before frosting with cream cheese frosting!

For the Cream Cheese Frosting

Using a stand mixer or electric hand beaters beat the butter and cream cheese until light and fluffy (5 minutes) add the milk or cream, powdered sugar and vanilla and beat until smooth (additional 3 minutes.)

NOTES

Bake for 30-35 minutes if you are doing 2 layers instead of 3

Source : Flippindelicious.com

Loaded Potato Casserole

INGREDIENTS

6 russet potatoes, sliced into ¼" slices

Salt and pepper

1 cup shredded cheddar cheese

1 cup shredded monterey cheese

8 slices bacon, cooked and crumbled

2 cups milk

2 large eggs

Fresh or dried parsley, to garnish (optional)

DIRECTIONS

Preheat oven to 375 degrees. Butter two 9x9 casserole dishes. Set aside.

Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.

In a small bowl, mix together the milk and eggs. Pour the mixture over top of the potatoes. Sprinkle the parsley on top (optional).

Cover with foil and bake for 90 minutes, or until the custard is cooked and set. Allow the dish to rest for 15-20 minutes before serving.

Source : Galonamission.com

Zucchini Lasagna

INGREDIENTS

1 lb 93% lean beef

3 cloves garlic

1/2 onion

1 tsp olive oil

Salt and pepper

28 oz can crushed tomatoes

2 tbsp chopped fresh basil

3 medium zucchini, sliced 1/8" thick

15 oz part-skim ricotta

16 oz part-skin mozzarella cheese, shredded (Sargento)

1/4 cup Parmigiano Reggiano

1 large egg

DIRECTIONS

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Source : Skinnytaste.com

Cajun Shrimp and Quinoa Casserole

INGREDIENTS

¾ lb large shrimp, peeled and deveined

4 medium tomatoes, cut into chunks

1 jalapeno, seeded and chopped

½ C chopped sweet onion

2 cloves of garlic, minced

1 tbsp tomato paste

3 tbsp olive oil

2½ tsp cajun seasoning

Salt and pepper to taste

2½ C cooked quinoa

1 C shredded fontina cheese

Fresh cilantro for garnish

DIRECTIONS

Toss the shrimp and 1 tsp Cajun seasoning together, set aside.

Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.

Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.

Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese.

Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.

Garnish with fresh cilantro.

Source : Thisgalcooks.com

Turkey and Vegetable Skillet

INGREDIENTS

2 t. olive oil

1/2 pound lean ground turkey

1/2 cup onion, diced

2 cloves of garlic, minced

1 cup zucchini or summer squash, diced

1 cup fresh green beans, end trimmed

1 cup cherry tomatoes, halved

1/2 cup fire roasted tomatoes

1 t. kosher salt

1/2 t. dried basil

1/2 t. dried oregano

1/4 t. black pepper

1/2 cup smoked mozzarella, shredded (regular mozzarella, gouda, or smoked gouda may also be used)

DIRECTIONS

Preheat oven to broil.

In a large oven proof skillet over medium high heat, heat the olive oil.

When the oil is hot add in the ground turkey and break it up until it's in small pieces.

Once the turkey is almost cooked through add in the onion and garlic.

Cook for 1 minute and then add in the rest of the vegetables.

Cook for another 4-5 minutes or until the vegetables have softened slightly.

Top the turkey and vegetable mixture with the shredded cheese.

Put the skillet in the oven and broil it just until the cheese is melted and golden brown.

Source : Wholeyum.com

Gluten-free Macaroni and Cheese

INGREDIENTS

Salt
16 ounces (2 boxes) dried gluten-free elbow macaroni
4 ounces soft goat cheese (chevre), crumbled
4 ounces aged white Cheddar, grated
1 large bunch lacinato kale, stems removed, leaves cut into ribbons

DIRECTIONS

Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.

Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.

Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

You can use any cheeses you like here. Just be sure to use one soft cheese, such as goat cheese or cream cheese. Try gruyere or pecorino in place of the Cheddar. And any dark greens, such as Swiss chard or spinach, will work well as a substitute for kale.

Recipe courtesy of Shauna James Ahern from glutenfreegirl.com

Spanish Chicken and Rice

INGREDIENTS

1 tablespoon olive oil

8 bone-in chicken thighs, skin removed

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 medium green peppers, cut into 1/2-inch pieces

2 cloves garlic, crushed with press

1 large onion, chopped

1 tablespoon paprika

2 cans (14 1/2-ounce) diced tomatoes

1 can (14- to 14 1/2-ounce) chicken broth

3 cups water

2 1/2 cups long-grain white rice

1 package (10-ounce) frozen peas

1 cup salad olives or coarsely chopped pimiento-stuffed olives

DIRECTIONS

Preheat oven to 350 degrees F.

In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Sprinkle chicken all over with salt and black pepper; cook, in 2 batches, about 6 minutes per batch, until lightly browned on both sides. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).

Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.

Meanwhile, in same Dutch oven, cook green peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen peas and olives.

Grease two 2- to 2 1/2-quart glass or ceramic baking dishes. Spoon half the rice mixture into each prepared baking dish. Carefully tuck thighs into hot rice mixture. Cover and bake one dish 25 minutes or until rice is tender and most of liquid is absorbed. Fluff rice to serve.

Source : CookingchannelTV.com