Tina Marie's Gluten Free Flavorful Cooking
Cooking Blog by Tina Ford – Not a Chef- Wife and Mom who loves to Cook
This Meatloaf is so good and unique! I serve this Southwestern Green Chile meat Loaf with Brown Rice and a Vegetable. It is great with Steamed Broccoli and Cauliflower or Corn. This is a family favorite! You can find this recipe on my page. Just click on the link for it.
If you are looking for a easy meal that is both filling and comforting, this is always a great option. My family loves Baked Chicken with Yellow Rice and Green Peas. Adding some sweet Plantains only increases the appeal! This is a meal that doesn’t take a lot of time to prepare and it can easily feed a crowd. Leftovers are also great for lunch the next day.
When I make my Prosciutto Wrapped Stuffed Chicken Breast, I always like to serve it with white rice. It helps balance the spicy, sweet sauce. You could serve any vegetable that you would like, but I love to serve steamed sweet snow peas with it. It is such a perfect combination! Give it a try. The Chicken recipe is on my page, just click on the link for it.
Ingredients:
Preheat oven to 350 degrees. Wash Chicken well and pat dry. On a clean surface, use a rolling-pin to gently pound and roll out each chicken breast until flat and semi circular. It should be about 1/4 ” thickness all over. (I lay out a piece of aluminum foil to place chicken on, then top with a piece of Saran Wrap when rolling. It keeps things cleaner and it is gentler on the chicken, so as not to break or shred it.) When all pieces have been rolled out, place them on a baking sheet or platter and sprinkle a small amount of salt and pepper onto the top of each piece. Next, add the chopped parsley, orange peel or zest, and a sprinkle of pepper to the Boursin Cheese in a small bowl. Stir together until well combined and smooth. Now spread a thin, even layer of the Boursin Cheese mixture onto the top of each Chicken Breast. Fill the entire center surface of each breast, leaving about a 1/8″ edge all the way around. Drop 1/6th of the chopped Red Peppers onto the Boursin layer of each individual piece. Evenly sprinkle 1/6th of the mozzarella cheese on the top of the red peppers on each piece. Now it is time to roll these up and wrap them. Separate the Prosciutto into individual slices. Take a Chicken Breast, starting on one end (a short end), roll it up, slowly, keeping it tight so as to create a few internal layers when done. Once the breast is rolled up tightly, use 3 pieces of Prosciutto, more if needed depending on the size of the breast, and completely wrap the roll tightly. Start at one end and generously cover all over, leaving no part of the chicken meat exposed. Be sure to even wrap and cover the open ends of the roll, to seal and keep the filling inside. Place the tightly wrapped roll, seam side down, into a 9 x 13 dish. Now repeat the roll and wrap process with the remaining pieces. When all rolls are complete, place the dish in the oven and bake, uncovered, at 350 degrees for 10 minutes. After 10 minutes, turn the oven up to 400 degrees and bake for an additional 50 minutes. Make your sauce during this time. When you remove the chicken at the end, please make sure that the juices are clear, indicating that it is done, since cooking time can vary in different ovens.
While the chicken is baking, get out a small saucepan. Place the Orange Marmalade and the Jalapeño Pepper Jelly in the pan. Place on the stove, on low heat, and stir frequently until well combined. Continue to heat on simmer and stir until a syrupy glaze is formed. Keep sauce warm while waiting for chicken to cook.
When you are ready to serve the chicken, plate it, then drizzle a generous layer of the sauce on top. It not only looks beautiful, it tastes amazing! Enjoy!
Ingredients:
Note: This meatloaf can be prepared and refrigerated for up to 6 hours ahead of baking time.
Preheat oven to 400 degrees. Put ground beef in a large mixing bowl. Add 2 eggs, Onion Powder, Chili Powder, Garlic Powder, Ground Cumin, Salt, and Pepper. Use hands to combine all ingredients thoroughly. Now, place the meat mixture on a clean surface and form into a large rectangle. (I place meat on a piece of wax or parchment paper to make it easier to handle and roll.) I make a rectangle approximately 15″ x 9″, and about 1/4″ to 1/2″ thick. Try to make it as uniform as possible and keep the thickness even throughout. Once the meat is shaped into a nice rectangle, evenly sprinkle 1/2 cup of the Mexican Cheese Blend in the center. Leave about a 1″ border all the way around. Top this cheese layer with 1/4 cup of the Cheddar Cheese. Last, cover the cheese with 1 can of the Green Chiles. Now you are ready to roll the loaf up. This is where the wax or parchment paper is handy, but it is not necessary. Gently roll the meat, using the paper if you have it, being careful to keep all of the Cheese and Chiles inside, until a long loaf is formed. Roll up each end to seal the contents inside the loaf. Next, gently shape your loaf and pat down all seams and create a uniform meat loaf, a smaller rectangle. Place loaf into a foil lined baking pan. Cover the entire top of the loaf with the remaining 1/4 cup of Mexican Cheese, then the remaining 1/4 cup of Cheddar cheese. Last, finish it off with the other can of Green Chiles, creating a nice even layer. Place the loaf into a 400 degree oven and bake for 55 minutes. Remove from the oven. Spread 3/4 cup of Sour Cream over the top of the loaf. Sprinkle the chopped Cilantro onto the Sour Cream Layer. Let it stand for 5-10 minutes. Slice evenly and serve. This is great served with Black Beans and Brown Rice. Enjoy!
Ingredients:
Preheat Oven to 350 degrees. Wash Pork Roast well and remove excess fat. Pierce Roast with a fork on all sides. Place Roast in the center of roasting pan. Evenly distribute potatoes around the roast first, followed by the carrots. In a large mixing bowl, stir together the Brown Sugar, Salt, Pepper, Garlic, and Crushed Red Pepper. Next, stir in the Vinegar until well combined. Lastly, stir in the water. Continue to stir together until all ingredients are thoroughly mixed. Now, evenly pour this entire mixture over the roast and vegetables in the pan. Generously sprinkle the parsley leaves all over the top of the meat and vegetables in the pan. Last, place the Thyme Sprigs all over the top, followed by the the Rosemary Sprigs. Use plenty for flavor! When finished, cover the roasting pan and let contents sit for 30 minutes to marinate and soak up the flavors. After 30 minutes, place the covered Roaster on the bottom rack of the oven. Cook covered, at 350 degrees for 2 hours. After 2 hours, uncover the roaster and cook for an additional 20 minutes. When finished cooking, remove from oven and let rest for 10 minutes. When ready, slice the meat into even slices. Plate with potatoes and carrots. Be sure to spoon plenty of the liquid from the pan onto the top before serving. This is where all of the amazing flavor is! Enjoy!
If you want a delicious snack or appetizer, try these Veggie Bites by Don Lee Farms! They are amazing by themselves, but I like to serve them with Marie’s Parmesan Ranch Dressing for dipping. Although they are microwaveable, I prefer to cook them in the oven. Either way, they will not disappoint you. They are Gluten Free, GMO Free, and Vegan!
This Recipe makes 2 pies.
Ingredients:
In a large bowl, cream together the Cream Cheese, 1 1/4 cups of Peanut Butter, 3/4 cup of Milk, and 1 Cup of Confectioners Sugar. Cream them together until smooth. Once smooth, gently fold in the Whipped topping until well bended. Place 1/2 of mixture into each Graham Crust. In a small bowl, Combine 3 tbsp of Peanut Butter with 3 tbs of Confectioner’s Sugar. Work ingredients together until soft, well blended crumbles are formed. Sprinkle crumbles of mixture onto the tops of the pies. Cover the pies and place in the freezer until ready to serve. Take pies out about 15 minutes before serving to soften. If pies are sealed well, they can be kept in the freezer for up to 2 months. Great dessert to make ahead and keep on hand!
Ingredients:
In a large bowl, Whisk together the Vinegar, Mustard, Honey, Garlic, Brown sugar, Parsley, Salt, and Pepper. Add 3/4 of the mixture to the Chicken Breasts and toss to coat completely. Place coated chicken in a covered dish or ziploc bag. Put into the refrigerator and let marinate for 1 hour. Set aside the remaining 1/4 of the marinade. Preheat oven to 350 degrees. Wash and cut all potatoes into equal quarters. Pat potatoes dry and place them in a large bowl. Add Olive Oil and Salt and Pepper to taste to the potatoes. Toss well to coat. Add the leaves of 3 Rosemary Sprigs to the potatoes and toss again until well coated. Once the chicken has marinated, remove from the refrigerator. Now you will need a large roasting pan to cook it in. Place the Chicken Breasts in the Roasting Pan and pour the marinade in with them. Space them out so that there is room to place potatoes around them. Now, toss the potatoes one last time to coat well and then place them in the pan, filling in the spaces surrounding the chicken breasts. Pour the reserved 1/4 of the marinade over the tops of all of the Chicken Breasts and Potatoes in the pan. Top with 6-8 fresh Rosemary Sprigs. Place in the oven and bake, uncovered, for 1 – 1 1/2 hours or until potatoes are tender. All ovens are different, so be careful not to overcook the chicken. If the potatoes are not tender when the chicken is done, remove the chicken and keep warm in a covered dish until the potatoes are ready. (As long as the potatoes are cut into small enough quarters, this should not be necessary.) Let stand for 5 minutes, then serve. Spoon pan juice over the top once plated. Enjoy!
May 8, 2017
Good Morning and Happy Monday Everyone! It is a beautiful sunny Florida morning here. I am going to start adding recipes and get this site rolling! Please be patient with me though. Although I cook everyday, I am one of those people that rarely ever follows a recipe completely. Even if I get a recipe out of a cookbook or a magazine, I do not ever actually follow it. I always have to adjust it to suit my personal taste and to make it my own. I love to get creative. I do not write down exact measurements and quantities. I usually just wing it and work on auto pilot. What this means is that my recipes are not usually readily available. I can always tell you what I put in them but I can’t always tell you how much. It will take time for me to go through and write them down. I will do my best to post as often as I can, and to keep the recipes coming. I hope that you enjoy them! Don’t forget to follow me on Instagram ….Glutenfreeflavorfulcooking.
