Dutch Babies (or German Pancakes)

I got this recipe from my friend, Tiffany. Everyone at my house enjoyed them.

Ingredients:

6 eggs

1/2 c rice flour

1/4 c cornstarch

1/4 c tapioca flour

1 c milk

1 t vanilla

dash salt
1/3 cube butter

Directions:

1. Preheat oven to 420
2. Place butter in 9 x 13 pan and put in the oven until melted
3. Mix all the other ingredients
4. Pour batter over butter, and bake for 20 minutes or until edges are browned
5. Serve with lemon juice and powdered sugar

Enchilada Casserole

This is one of Mom's recipes that we probably all have, but I thought I'd just add it to the blog. I left out the olives, since I don't care for those.

Ingredients
12 corn tortillas, torn
1 1/2 lb ground beef
1 onion, chopped
1 10-oz can red enchilada sauce
2 cans condensed cream soup with 1/2 cup milk
1 small can chopped green chilies
1 lb cheese, grated
sour cream
lettuce
tomatoes

Brown ground beef and onion; drain. Add enchilada sauce, soup/milk, and chilies. Simmer while preparing the rest. Tear tortillas into small pieces. Put a thin layer of sauce in 9 x 13 pan, then layer torn tortillas, cheese, more sauce, etc. Bake at 250 for 45 min. Serve topped with sour cream, chopped lettuce, and diced tomatoes.

Salsa Chicken

I found this recipe here, and made just a slight change.

Ingredients:
1 pound boneless skinless chicken breasts
1 recipe condensed cream soup
1 t gf chicken boullion
1 cup salsa
1 T taco seasoning
1/2 can black beans (rinsed and drained)

2 T chopped cilantro

2 t lime juice
1/4 c sour cream
optional: grated cheddar cheese to sprinkle on top when serving

Directions:
Place chicken, soup, boullion, and salsa in a crock pot. Sprinkle taco seasoning over everything. Cook on low for 6-8 hours. Pull the chicken out and shred, then return back to crock pot. Stir in black beans, cilantro, lime juice, and cilantro and continue cooking until everything is heated through. Serve over rice.

Thai Coconut Chicken

Quite similar to Chicken and Broccoli Curry, but a few good additions to the sauce.

Ingredients

1-2 chicken breasts, sliced thinly
1 red onion, chopped
3 cloves garlic
1 t. olive oil

1 red pepper, diced
1 large handful snap peas
1 cup of another vegetable (I used broccoli)
1/4 bunch cilantro

Sauce:
1 can lite coconut milk
2 T red curry paste
1 1/2 t ground ginger
2 T brown sugar

Directions

Saute onion, garlic and chicken in olive oil. When chicken is done, add vegetables and sauce and simmer for 5 minutes. Serve over jasmine rice.

Holiday Party Chex Mix

Ingredients

9 c. oven-toasted corn cereal squares (I omit the toasting part because I've burned it too many times)
4 c. popped popcorn
1 1/2 c. dry-roasted peanuts
1 c. packed light brown sugar
1/2 c. butter
1/2 c. light corn syrup
1 t. vanilla extract
1/2 t. baking soda
1 2/3 c. (10 oz. pkg) Nestle Toll House Swirled Holiday Morsels*
1 pkg. (7.5 oz.) chocolate-covered pretzels (In original recipe - NOT gluten free!)
     
*These are only available during the holidays and are hard to find.  Substitute half semi-sweet and half white chocolate chips for a similar taste.

Directions

Preheat oven to 250.  Grease large roasting pan (I use a cookie sheet).  Mix cereal, popped popcorn, and peanuts in a large bowl.  Combine brown sugar, butter, and corn syrup in medium, heavy-duty sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda.  Pour evenly over cereal mixture; stir to coat evenly.  Put into prepared pan and bake for 45 minutes, stirring every 15 minutes.  Cool completely in pan, stirring frequently to break apart the mixture.  Stir in morsels and pretzels (I like to add these when the mixture is almost completely cool because then some of the morsels melt a little).  Store in airtight container.

Applesauce Muffins

I saw the recipe for these this morning on The Gluten-Free Homemaker, and tried them out right away. I need some muffins in my life. They are really good! So good that my whole family likes them. I followed the original recipe exactly, with the exception of the nuts (I don't really care for nuts in my baked goods), so I left them out here.

Ingredients
1 1/2 c. applesauce
4 eggs
3/4 c. sugar
1/3 c. canola or coconut oil
1 c. brown rice flour
1/4 c. sorghum flour
1/2 c. potato starch
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg

Instructions

1. Preheat your oven 325°.
2. Generously grease 18 muffin cups.
3. In a large bowl, combine the applesauce, eggs, sugar, and oil with a spatula or wooden spoon.
4. In a smaller bowl, whisk together the flours, potato starch, salt, baking soda, baking powder, cinnamon and nutmeg.
5. Add the dry ingredients to the wet ingredients and stir just until moistened.
6. Spoon the batter into the muffin tins. 
7. Bake for 15 – 20 minutes or until the tops of the muffins spring back when touched lightly.
8. Cool for several minutes in the muffin pan, then move to a wire rack to finish cooling.

Allison's notes:

I only have one muffin tin, so I filled my mini-muffin tin with the remaining batter. For me, the regular muffins baked for 20 minutes, while the mini muffins baked for 16.

Calabacitas

Our mom acquired this recipe from somewhere - I think from a co-worker of our dad's years ago.  The co-worker actually titled the dish "Calavasitas," but when I checked around on the internet the most common spelling listed was "Calabacitas," meaning "little squash" in Spanish.  I don't know why the different spellings (since I don't know the first thing about any other language except my own).  Either way, it's a yummy way to use that extra zucchini from the garden, or (if you live in Arizona and your zucchini died many months ago) from the grocery store.

Ingredients:

4 medium green zucchini, sliced
1/2 onion, chopped
2 small tomatoes, chopped
1 cup corn (canned, frozen, or even better, fresh!)
Cheddar cheese
Salt and pepper

Directions:

1. Saute onion and tomato with a little butter.  
2. Add zucchini, corn, salt, and pepper and cook until soft.  
3. Top with cheese and serve.