4 U Gluten Free

Creamed Potato Casserole

2013-11-10T13:15:00.001-06:00

Cooler weather calls for “stick-to-your-ribs” comfort food. When I ran across this recipe, I knew I had to try it. With a little tweaking and putting my spin on it, I am sharing my Creamed Potato Casserole (recipe follows).

I am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if this particular step is replaced with instant potatoes or mashed potatoes, the results will be very different and not as—well—creamy.

Back to the point at hand, this particular dish just hit the spot with me. When you add cheese to creamed potatoes, well what can I say other than “Bring them babies on”. Another thing I especially enjoy about this dish is that it can be assembled, but not cooked, one day prior. Just be sure to allow casserole to come to room temperature before baking.

For those of you concerned about the calories or trying to cut back on casein in your diet, you might want to use low-fat milk or vegetable based milk. The taste, however, will not be the same.

Here are my recipes & how I put these together:

Creamed Potatoes:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about 2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

Casserole:

2 cups creamed potatoes

1/2 cup sour cream at room temperature

4 ounces cream cheese, cut into 1/2-inch cubes, softened to room temperature

1 teaspoon dried chives

1/4 teaspoon garlic salt, with parsley

1/4 cup gluten free bread crumbs

1 tablespoon butter, melted

1/3 cup four cheese blend, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking spray; set aside.

2. Place creamed potatoes, sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a wooden spoon to combine. Spoon into prepared casserole dish.

3. Combine butter and bread crumbs; sprinkle over creamed potato mixture.

4. Place uncooked casserole on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.

5. Remove from oven. Reposition rack to the top and turn oven temperature to broil. Sprinkle with four cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown lightly. Remove and serve immediately.

Servings: 6

Author’s Note: I keep bread crumbs that I made in my freezer at all times. Just bake a couple of loaves of your favorite bread, place in your food processor and about 30 of seconds later, you will have plenty of bread crumbs on hand for use when you need them. If you are short on time, a loaf of store bought certified gluten free bread will also work—just more expensive.

Oven Temperature: 350°F

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 406 calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g protein.

Author: Dr. Jacquelyn P. Horne

Maple Infused Fruit Dip

2013-10-20T13:37:00.000-05:00

In addition to the Maple Infused Fruit Dip with Apples (recipe follows), the complete menu included:

Blue Cheese and Bacon Dip (recipe)

Cheater's Eggnog (recipe)

Here is my recipe:

1/2 cup heavy (whipping) cream

1 cup sour cream

1/2 cup pure maple syrup

1/4 teaspoon cinnamon

Here is how I made this dip:

1. Place heavy cream in a medium-sized mixing bowl. Beat until thick, but not stiff.

2. Add sour cream, maple syrup & cinnamon in a medium mixing bowl. Stir to combine thoroughly.

3. Cover and refrigerate for 4 hours. Serve with fruit of choice.

Servings: 20 Yield: Approximately 2 cups

Preparation Time: 5 minutes

Inactive Time: 4 hours

Total Time: 4 hours and 5 minutes

Nutrition (per serving): 63 calories, 39 calories from fat, 4.5 g total fat, 14.1 mg cholesterol, 12.4 mg sodium, 37.5 mg potassium, 5.8 g carbohydrates, 1 g fiber, 5.2 g sugar, 1 g protein.

Recipe Type: Appetizer, Dips, Fruits, Gluten Free, Holiday

Author: Dr. Jacquelyn P. Horne

Cheater's Homemade Eggnog

2013-10-19T14:11:00.000-05:00

In addition to the Cheater's Eggnog (recipe follows), the complete menu included:

Maple Infused Fruit Dip with Apples (Recipe)

Blue Cheese and Bacon Dip (Recipe)

Here is my recipe:
1/3 cup whipping cream, stiffly beaten
2 cups Barber's eggnog
1 teaspoon run extract
1/4 cup rum
2 tablespoons brandy
1 tablespoon bourbon
Nutmeg to taste

Here is how I made this delicious holiday drink:
Pour whipping cream into small chilled bowl. Beat on high speed until stiff peaks form, set aside. In separate bowl, combine eggnog, flavoring, rum, brandy and bourbon. Gently fold in whipped cream. To serve, pour into cordial glasses or small punch cups. Sprinkle with nutmeg.

Servings: 6

Preparation Time: 10 minutes

Author's Note: For a non-alcoholic version, simply increase the rum flavoring by one to two more teaspoons and do not add liqueurs.

Nutrition (per serving): 297 calories, 149 calories from fat, 16.9 g total fat, 136.1 mg cholesterol, 101.7 mg sodium, 299.7 mg potassium, 14.4 g carbohydrates, 0 g fiber, 14.3 g sugar, 8.3 g protein.

Author: Dr. Jacquelyn P. Horne

Menu Special Fall Dinner with Special Friends

2013-10-18T16:59:00.000-05:00

October, 2013

Special Fall Dinner with Special Friends

Hot Crab Dip with Gluten Free Baguettes

Maple Infused Fruit Dip with Fresh Fruit

Brazilian Cheese Bread

Tomato Basil Soup

Marinated Pork Medallions

topped with

Spicy Mango Salsa

atop bed of

Forbidden Rice

Roasted Brussels Sprouts

with

Bacon and Mustard Vinaigrette

Wine/Coffee

Panna Cotta

topped with

Homemade Candied Orange Slices & Fresh Berries

Spicy Mango Salsa

2013-10-17T15:49:00.003-05:00

Want a pretty, elegant topping that is good with just about any fish or meat? I have the solution for you. My Spicy Mango Salsa has just enough kick to tantalize the taste buds without over powering the entrée yet retains its refreshing quality.

This salsa is also good with 100% gluten free corn tortilla chips. And, the caloric count is lower because less is eaten per person than when served as a topping.

Just use your imagination. One more thing—this salsa/topping is free of all recognized allergens plus gluten. Now, I would call this one a winner!

Here is my recipe:

2 medium mango, peeled, seeded and chopped

4 kiwi, peeled and diced

1/2 cup roasted red peppers, drained & finely chopped

1/2 cup onion, diced

1 Jalapeno pepper seeded and finely chopped

2 tablespoons lemon juice

2 teaspoons Fresh mint leaves, finely chopped

1 teaspoon honey

1 teaspoon salt

1 tablespoon sugar

Here is how I made this salsa:

Place mangoes, kiwis, red peppers, onion, Jalapeno, lemon juice, mint, honey and salt in a container that can be sealed air tight. Mix well & refrigerate until time to use. If you want it spicier, add another chopped Jalapeno.

Servings: 8

Preparation Time: 30 minutes

Total Time: 30 minutes

Nutrition (per serving): 69 calories, 3 calories from fat, 1 g total fat, 0 mg cholesterol, 294.5 mg sodium, 262.4 mg potassium, 17.2 g carbohydrates, 2.7 g fiber, 8.5 g sugar, 1 g protein.

Author: Dr. Jacquelyn P. Horne

Hot Crab Dip (Adapted from Hannah Flanagan’s Irish Pub)

2013-10-17T14:55:00.000-05:00

This is probably the most successful as well as the most requested dip I make. Seldom is any left. I especially like to serve this elegant dip during the cooler season of the year. Warm on the inside is just plain better when the cooler winds of winter blow.

As elegant as it is delicious, my Hot Crab Dip (recipe follows) makes a real statement at holiday gatherings, or at anytime I want to impress my guests. Just be sure none of your guests have a shellfish allergy. That is a big oops! No one wants to drag out their Epipen.

Here is my recipe:

2 pounds lump crab meat, cartilage removed and drained

1 tablespoon butter

1/2 cup jalapeno chili peppers, stemmed, seeded if desired and minced

1/2 medium onion finely chopped

1 clove garlic, finely minced

24 ounces cream cheese, softened to room temperature

2 tablespoons white wine

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons Old Bay Seasoning

1/4 teaspoon dried basil, crushed

1/2 teaspoon dried oregano, crushed

1 1/2 teaspoons salt

1 1/2 teaspoons pepper

1 pinch blackening seasoning to taste

3/4 cup four cheese blend, room temperature

1 pinch Paprika for garnish, (optional)

Here is how I made this fabulous dip:

1. Preheat oven to 375 degrees Fahrenheit.

2. Remove shells from crab meat and drain; set aside.

3. Place butter in medium skillet over medium high heat. When butter is melted, add jalapeno peppers and onion; sauté until onion turns translucent.

4. Transfer onion mixture to medium-sized mixing bowl. Add cream cheese, wine, garlic, cayenne pepper, Old Bay seasoning, basil, thyme, salt, pepper and blackening seasoning; mix thoroughly. Stir in crab meat and cheese; spoon mixture into a lightly greased 8-inch square baking dish.

5. Bake for 20 minutes or until heated throughout baking dish. Turn oven to broil; continue too cook until lightly browned. Sprinkle with paprika. Serve immediately with dippers of choice.

Servings: 24

Oven Temperature: 375°F

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Nutrition Facts

Nutrition (per serving): 146 calories, 99 calories from fat, 11.2 g total fat, 56.7 mg cholesterol, 382.7 mg sodium, 190.3 mg potassium, 2.2 g carbohydrates, 1 g fiber, 1.1 g sugar, 9.1 g protein.

Author: Dr. Jacquelyn P. Horne

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Three Cheese Risotto

2013-10-12T11:39:00.000-05:00

I just love any type of risotto, especially when they include cheese—the more, the better. They are easy to make; cook in the oven freeing you up to do other things, and in our case, I can cook once and then with the addition of just a couple of ingredients, I can have two more completely different dishes.

This recipe is the perfect example. We enjoyed our Three Cheese Risotto (recipe follows) the first evening just as written.

Then, for round 2, I added a couple of thinly sliced mushrooms, sautéed in butter. I simply added enough of the risotto for two generous servings into the skillet with my sautéed mushrooms and added a couple of tablespoons of heavy cream to add to the creamy consistency. When heated thoroughly, we were good to go.

For round 3, again I placed enough of the original risotto in a deep skillet and again I added a couple of tablespoons of heavy cream and 2 cups of fresh, washed and dried baby spinach leaves. When the spinach leaves wilt and the extra liquid is absorb, the risotto is ready to be served with an entrée of choice.

If you want to cut down just a tad on calories, feel free to substitute almond milk or coconut milk for the heavy cream. This is a real keeper in my book.

Here is my recipe:

1 cups Arborio rice

3 1/2 cups chicken stock, divided

1/2 cup water chestnuts, sliced

1/2 medium carrot, shredded

1/4 cup Parmesan cheese freshly grated

1/4 cup Asiago cheese, grated

1/4 cup Monterrey Jack Cheese

1/4 cup dry white wine

2 tablespoons butter

1/4 cup heavy (whipping) cream

1 teaspoon salt

Here is how I put this recipe together:

1. Preheat oven to 350 degrees Fahrenheit.

2. Place the rice, 3 cups of chicken stock, water chestnuts and carrot in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed, and the rice is cooked to a satisfactory bite.

3. Remove from oven; add the remaining chicken stock, Parmesan, Asiago, Romano, wine, butter, cream and salt. Stir vigorously 2 to 3 minutes until rice is thick and creamy.

4. This side dish is best served hot.

Author's Note: For a splash of color, sprinkle top with chopped parsley flakes.

Servings: 8

Oven Temperature: 350°F

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Nutrition (per serving): 276 calories, 136 calories from fat, 15.2 g total fat, 50.5 mg cholesterol, 707.3 mg sodium, 57.6 mg potassium, 21 g carbohydrates, 1 g fiber, 1 g sugar, 12 g protein.

Author: Dr. Jacquelyn P. Horne

Roasted Vegetable Frittata

2013-10-11T21:08:00.003-05:00

Love, love, love . . . this wonderfully easy gluten free side dish. This hummer makes a huge dish. For me, that means I can divide into two halves, freezing one-half for later use or give to someone from my church who is shut in or sick. Pretty cool and yummy stuff, huh?

Don't like zucchini? No problem! Pick a veggie YOU like; slice/chop into a similar size and follow the same procedure. The results should be the same.

This is my recipe:

1 medium zucchini, cut diagonally

1 medium bell pepper, cut into 1/2-inch squares

1/2 medium red onion, diced

1/4 cup extra-virgin olive oil

1/3 cup scallions, thinly sliced (white part and tips of green part)

1 teaspoon salt, divided

6 large eggs

1/2 cup heavy (whipping) cream

1/2 cup Parmesan cheese freshly grated

This is how I put this recipe together:

1. Spray 8- to 9-inch quiche pan with gluten free non-stick cooking spray. Set aside.

2. Preheat oven to 425 degrees Fahrenheit.

3. Place zucchini, pepper, and onions on a baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt. Toss well.

4. Place in preheated oven for 15 minutes or until vegetables begin to turn a pretty golden brown.

5. While vegetables are roasting, place heavy cream, eggs, cheese and 1/2 teaspoon salt in a medium mixing bowl. Use a hand blender to thoroughly combine.

6. Remove from oven; turn oven to 350 degrees Fahrenheit.

7. Place roasted vegetables in bottom of prepared quiche pan. Pour egg mixture evenly over vegetables. Place filled quiche pan in center of baking sheet. Place in preheated oven. Cook for 20 to 30 minutes or until a knife inserted in center comes out clean.

8. To serve, cut into 8 slices; place on plate with a generous sprig of curly leaf parsley.

Servings: 8

Oven Temperature: 425°F

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Nutrition (per serving): 204 calories, 157 calories from fat, 17.8 g total fat, 165.4 mg cholesterol, 448. 7mg sodium, 177.7 mg potassium, 3.5 g carbohydrates, <1 1.6="" 8="" fiber="" g="" protein.="" span="" sugar="">

Author: Dr. Jacquelyn P. Horne

Roasted Brussels Sprouts with Bacon and Mustard Vinaigrette

2013-10-11T11:52:00.000-05:00

Creating an easy, tasty and very elegant side dish is easier than you might think. Brussels sprouts receive a bad rap, but given a fair shake, these may become your “go-to” favorite side dish. They are mine! This particular recipe, Roasted Brussels Sprouts with Bacon and Mustard Vinaigrette (recipe follows), is free of all the recognized allergens plus gluten.

Tell me! Doesn’t get much better than that, now does it?

Here is how to get started:

1. Preheat oven to 450 degrees Fahrenheit.

2. Line baking sheet with foil. Spray with non-stick cooking spray and set aside,

Here is my recipe and instructions for preparing the Brussels Sprouts:

1 1/2 pounds Brussels Sprouts, trimmed and cut in half

2 tablespoons olive oil, extra virgin

1 pinch crushed red pepper

1 pinch salt to taste

1. Toss trimmed and halved Brussels sprouts with oil and sprinkle salt and crushed red pepper to taste.

2. Spread Brussels sprouts out on prepared baking sheet. Place in preheated oven; roast for 35 to 40 minutes or until tender and showing charred in spots.

Here is my recipe and instructions for preparing the Vinaigrette Dressing:

4 slices thinly sliced bacon

2 garlic cloves, chopped

3 green onions, chopped

2 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon grainy mustard

1 pinch salt to taste

Vinaigrette Dressing:

1. While Brussels sprouts are roasting, place bacon slices in skillet over medium heat. Cook until crispy. Remove and set aside. Add garlic, onions and salt to bacon fat in skillet, and stir until white part of onions begins to become translucent. Remove from heat.

2. Whisk in the crumbled bacon, vinegar, honey, and mustard; continue to whisk until blended. Salt to taste.

To Assemble:

1. Place cooked Brussels sprouts in serving bowl. Pour vinaigrette over sprouts. Stir to coat with dressing. Serve.

Servings: 6

Oven Temperature: 350°F

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 345 calories, 144 calories from fat, 16.3 g total fat, 12.9 mg cholesterol, 604.4 mg sodium, 1071.3 mg potassium, 44.9 g carbohydrates, 3 g fiber, 4.9 g sugar, 10.3 g protein.

Author: Dr. Jacquelyn P. Horne

Roasted Asparagus with Pine Nuts

2013-10-11T11:18:00.000-05:00

There is a finite amount of vegetables to choose from where I live, Finding creative ways to make “ole’ timers” such as asparagus just a little different is one way to WOW your guest ever time.

I especially like to serve roasted asparagus for many reasons. One is the pretty green color really pops on a buffet table, especially if served on a white platter. Two is asparagus cooks quickly, usually in 8 to 15 minutes. Three is the availability and the price.

This is one of my favorites. Since we do not have a problem with anything other than gluten, I add toasted pine nuts to many dishes. A few add, just as in this recipe, provide a nice crunch while the salt simply enhances the flavor. From start to finish, this jewel of a recipe is complete in less than 20 minutes.

You may notice I used toasted sunflower seeds instead of pine nuts, thus eliminating an additional allergen. Otherwise, the process is essentially the same; the results just as fabulous!

Here is my recipe:

1/4 cup pine nuts, toasted

1 1/2 pounds asparagus spears, large

2 tablespoons sweet onion, finely chopped

2 tablespoons extra-virgin olive oil

3/8 teaspoon salt to taste, divided

1/4 cup balsamic vinegar

Here is how I put this recipe together:

1. Preheat oven to 450 degrees Fahrenheit.

2. Cut the tough ends off asparagus. Toss asparagus with chopped sweet onion and oil. Sprinkle with salt to taste.

3. Place asparagus in a single layer on a heavy-duty aluminum baking sheet. Roast asparagus turning two times during the cooking process until the asparagus is tender and browned which takes approximately 10 to 15 minutes. Because the asparagus can go from a toasted brown to a burned color very quickly, it is important to keep a close check on the progress of the asparagus while it cooks.

4. While asparagus cooks, place vinegar and 1/8 teaspoon salt in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until balsamic vinegar is slightly syrupy or reduced to approximately 1 tablespoon. This process takes about 5 to7 minutes.

5. To serve, place asparagus spears on platter. Drizzle with reduced balsamic vinegar and then sprinkle with pine nuts.

Servings: 6

Oven Temperature: 350°F

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Nutrition (per serving): 111 calories, 73 calories from fat, 8.5 g total fat, 0 mg cholesterol, 150.4 mg sodium, 279.5 mg potassium, 7.3 g carbohydrates, 2.7 g fiber, 4.1 g sugar, 3.4 g protein.

Author: Dr. Jacquelyn P. Horne

Mini Spinach Frittatas

2013-10-11T11:01:00.005-05:00

With the holiday season right around the corner, it is not too early to stock up on party foods. My recipe for Mini Spinach Frittatas (recipe follows) is naturally gluten free—no converting necessary. Just make, serve and watch them disappear. These are like little bite-sized crustless quiches. If you want to make these little guys a day ahead, they reheat in the microwave really well and make great little breakfast bites to take along on trips any time of the year.

Here is my recipe:

1 cup ricotta cheese

3/4 cup Parmesan cheese freshly grated

2/3 cup mushroom, finely chopped

1 10-ounce package frozen spinach, thawed & squeezed dry

1 large egg, slightly beaten

1 teaspoon fresh oregano, finely chopped, or 1/2 teaspoon dried oregano

1/4 teaspoon salt

24 1 3/8-inch slices pepperoni slices

Fresh oregano sprigs

Here is how I made these little frittatas:

1. Preheat oven to 375 degrees Fahrenheit. Spray 24 miniature muffin cups with non-stick cooking spray.

2. Place ricotta cheese, Parmesan cheese, mushrooms, spinach, egg, oregano and salt in a large mixing bowl. Stir with a wooden spoon to thoroughly combine all ingredients; set aside.

3. Place one slice of pepperoni into the bottom of each muffin cup. Fill each muffin cup three-fourths full with cheese mixture. Place filled muffin tin in center of baking sheet.

4. Place baking sheet in preheated oven and cook for 20-25 minutes or until a toothpick inserted into the middle comes out clean. To remove frittatas from muffin tins, carefully run knife blade around edges of muffin cup to loosen. Serve warm with sprigs of fresh oregano.

Servings: 12 Yield: 24

Author: Dr. Jacquelyn P. Horne

Peppermint Jelly

2013-09-28T14:11:00.000-05:00

With the end of summer past and my herbs getting leggy, I gave them a good haircut, laying the leaves out to dry. Once dried, I grind and store them in sealed jars for use during the winter months.

One of the things I trimmed was my peppermint. Ummm! The aromatic fragrance of freshly cut mint is just beautiful. But, instead of drying, I decided to make Mint Jelly (recipe follows), which only has five ingredients.

One question that was brought to me attention was “What are you going to do with so much jelly—peppermint jelly, to be specific?” Good question! Ah! I have the perfect answer. Gifts! With a little fabric topper in a pretty fall print tied with packing twine and a little gift card attached, you have a perfect hostess gift.

Remember that mint jelly is great with lamb or over cream cheese spread over ginger snaps. Enjoy!

Here is my recipe:

1 cup mint leaves, tightly packed

1 cup boiling water

3 cups apple juice

2 1/4 cups sugar

1 package fruit pectin

3 drops green food coloring

Here is how I made my mint jelly:

1. Place torn mint leaves in small mixing bowl. Pour boiling water over leaves. Allow to steep a minimum of one hour and up to overnight, if refrigerated.

2. Drain, reserving liquid and discarding leaves.

3. Place apple juice, sugar, 1/4 cup mint syrup and fruit pectin in medium-sized sauce pan over medium high heat. Bring to a rapid boil, skimming foam from top as needed. Continue to boil rapidly until jelly reaches the sheeting stage, i.e., when a metal spoon at room temperature is placing in boiling mixture, the mixture slides off in a single sheet. For this jelly, allow 45 to 75 minutes.

4. While jelly is cooking, place jars in a large sauce pan over medium heat. When water begins to boil, turn to low. Place lids in a small sauce pan over medium heat; when water begins to boil, place lids in a single layer. Turn heat to low.

5. When jelly reaches sheeting stage, remove jars from water 2 to 3 at a time with a jar handler. Drain. Ladle jelly into sterile jars to within 1/4 inch of top. Place sterile lid on top secured by a rim. Repeat until all jelly has been ladled into jars. Place filled hot jars into large saucepan of boiling water. Process for 7 to 10 minutes. Remove and allow to cool completely. You should hear a characteristic "pop" as the jars begin to seal. To test, lightly press the center of each lid about 1 hour after being removed from water bath. If the center gives, the jar is not sealed and should be placed in the the refrigerator as soon as the jelly is completely cooled.

Author’s Note: Freeze the extra mint syrup for a second batch of jelly later.

Servings: 32 Yield: 2 pints (8 quarter pints)

Preparation Time: 15 minutes

Cooking Time: 1 hour and 30 minutes

Inactive Time: 8 hours

Total Time: 9 hours and 45 minutes

Nutrition (per serving): 66 calories, 1 calories from fat, 1 g total fat, 0 mg cholesterol, 1.5 mg sodium, 28.4 mg potassium, 16.8 g carbohydrates, 1 g fiber, 16.3 g sugar, 1 g protein.

Author: Dr. Jacquelyn P. Horne

Flourless Sun Butter Cookies

2013-09-28T13:21:00.000-05:00

My Homemade Sun Butter Recipe ( Click here for the cookie recipe) ) is just perfect in this recipe, which is the perfect gift to give or to treat you family. Free of all the major allergens, most folks can eat these without worrying. And, just take a gander at the low calorie could—less than 50 calories each. You know what that means? No one has to feel guilty about have two or three, and moms will not feel compelled to ration these delicious cookies.

Here is my recipe:

1 cup sun butter

1 cup sugar

1 large egg slightly beaten

2 teaspoons vanilla extract

1 tablespoon raw sugar

Here is how I made these cookies.

1. Preheat oven to 350 degrees Fahrenheit. Position racks in the upper and lower third of the oven.

2. Place peanut butter, sugar, egg and vanilla in a medium bowl. Stir until thoroughly combined. Fold in butterscotch mini morsels.

3. Working with 1 heaping tablespoon at a time, mold dough into balls. Place dough balls about 2 to 3 inches apart on a baking sheet lined with parchment paper. Gently flatten dough balls with the tines of a fork. Sprinkle with sugar.

4. Bake approximately 10 minutes or until edges begin to turn golden around the edges, switching the position of the pans halfway after 5 minutes. Transfer baking sheets to cooling racks. Allow cookies to cool completely before transferring to a serving platter.

Servings: 21 Yield: 21 cookies

Oven Temperature: 350°F

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Inactive Time: 10 minutes

Total Time: 30 minutes

Nutrition (per serving): 48 calories, 6 calories from fat, 1 g total fat, 8.9 mg cholesterol, 3.5 mg sodium, 8.5 mg potassium, 10.4 g carbohydrates, 1 g fiber, 10.2 g sugar, 1 g protein.

Author: Dr. Jacquelyn P. Horne

Homemade Sun Butter

2013-09-28T13:12:00.003-05:00

When asked about becoming a part of the outreach ministry for my church, I got to thinking about what I could share in addition to the words of Jesus with others. And because I am so keenly aware of the many, many folks with food allergies, some severe, in addition to those with diseases such as my husband's Celiac disease, I came up with a two part idea that is easy enough children can help. Use canola oil to eliminate all of the recognized allergens.

First, we will make Homemade Sun Butter (recipe follows). Second, the sun butter that is our gift along with a recipe for Sun Butter Cookies ( Click here for the recipe) which the family we are visiting can make with the their children and family.

My Homemade Sun Butter is terrific on gluten free crackers or as a substitute in any recipe that calls for peanut or any other nut butter. My version is much cheaper than the store bought stuff and tastes better. Why does my Homemade Sun Butter taste better? Because it is made with love.

The attached card is easily made with any desk-top publishing program and a color printer, or hand write the recipe and simply add a fall sticker from the craft store.

Here is my recipe:

2 cups unsalted sunflower seeds

3 tablespoons coconut or other tasteless oil

1 teaspoon maple syrup or honey

1/8 teaspoon salt to taste

Here is how made sun butter:

1. Preheat oven to 350 degrees Fahrenheit.

2. Spread sunflower seeds in single layer on baking sheet. Place baking sheet in preheated oven. Allow to cook 7 to 10 minutes of until edges begin to turn a light brown color. Stir half way through.

3. Pour the roasted sunflower seeds into the bowl of a food processor. Blend until the seeds become a very, very fine meal and the seeds are beginning to release the oil. This step can take up to 15 minutes or longer.

4. Add 1 tablespoon oil, process until oil is completely absorbed. Repeat with the process with each of the two tablespoons of oil. Process until sunflower seeds are smooth and creamy. Add the maple syrup and salt. Process to combine.

5. Place sun butter in two 1/2-pint jars. Secure with lid and ring. Keep in refrigerator and use within up to two weeks. Use in place of peanut butter in your favorite recipes.

Servings: 16 Yield: 2 cups

Oven Temperature: 350°F

Preparation Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Nutrition (per serving): 117 calories, 90 calories from fat, 10.6 g total fat, 0 mg cholesterol, 83.8 mg sodium, 136.9 mg potassium, 4.1 g carbohydrates, 1.4 g fiber, 1 g sugar, 3.1 g protein.

Author: Jacquelyn P. Horne

Smoky Ham and Bacon with Cheese Breakfast Quiche

2013-09-21T18:19:00.000-05:00

Anything naturally gluten free is always a plus in my book, saving me the time and frustration of the trial-an-error of converting a traditional recipe to gluten free. A breakfast casserole is always a good choice when short on time. For us, a breakfast quiche is the perfect answer. I like to make up two or three, cook them and then put in my freezer just for those occasions when I don’t have time or feel like cooking. All you have to do is thaw, slice, heat and serve. And, when called on in a moments notice to produce a dish for someone else, you don’t have to think about time and energy.

Just look at the layers of delicious flavors all in one dish!

One of our favs is my Smoky Bacon and Ham with Cheese Quiche (recipe follows). With no crust, this one is naturally gluten free. Boy, when you combine bacon, smoked ham and cheese, you just about can’t get any better than this.

In addition to fab flavor, the terrific thing about this particular quiche is that it takes advantage of leftover ham or those few slices of bacon at the end of a package. Just about a perfect recipe!

Here is my recipe:

1/3 cup bacon, fried crisp & finely crumbled

1/3 cup smoked ham, cubed

5 large eggs slightly beaten

1/2 cup Asiago cheese, grated

1/2 cup smoked Gouda, grated

1 cup Italian four-cheese blend

1/2 cup green onions, green and white parts included, chopped

1/4 cup heavy cream

1/2 teaspoon salt

Here is how I put this quiche together:

1. Preheat oven to 400 degrees Fahrenheit.

2. Spray deep dish pie plate with non stick cooking spray; set aside.

3. Place bacon in a medium skillet over medium-high heat. While bacon drains, pour bacon grease out of pan without wiping. Add smoked ham and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain thoroughly.

4. Place bacon, ham, eggs, cheeses, green onions, heavy cream and alt in medium-sized mixing bowl. Sir to combine thoroughly.

5. Pour mixture into prepared deep dish pie plate. Place in preheated oven; bake for 25 minutes or until knife inserted into center comes out clean.

6. Cool quiche for 10 to 15 minutes before moving it to a serving platter. Cut the quiche into wedges. Serve warm with fresh fruit on the side.

Author's Note:

If mixture looks "thick" or "dry", add another 2 to 4 tablespoons of heavy cream BEFORE placing in the oven. Ingredients should appear to be "floating" in liquid before placing in pie plate.

Servings: 10

Oven Temperature: 400°F

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Inactive Time: 15 minutes

Total Time: 1 hour and 10 minutes

Nutrition (per serving): 190 calories, 130 calories from fat, 14.6 g total fat, 132 mg cholesterol, 559 mg sodium, 76 mg potassium, 1.7 g carbohydrates, 1 g fiber, 1 g sugar, 13 g protein.

ALLERGEN WARNING: Contains casein and eggs

Author: Dr. Jacquelyn P. Horne

Banana and Walnut Muffins with Banana Cream Frosting

2013-09-21T14:48:00.001-05:00

I love making muffins and cupcakes. Why you might ask? These little fellows make perfect little gifts for friends or folks who might just drop by for a few minutes.

I especially like to take muffins and cupcakes to potlucks. Transporting is just so easy.

This particular recipe takes advantage of bananas that just may be past their prime. Rather than tossing them, turn them into a dessert as I have done here.

To make these gems egg free, substitute Ener-G Egg Replace according to package directions in place of the two eggs.

Here is my Banana Muffin Recipe:

1 1/4 cups Jackie's Quick Bread Flour Blend (Click Link for Recipe)or flour of choice

1 teaspoon baking soda

1 teaspoon Rumford baking powder

1/2 teaspoon salt

1 tablespoon King Arthur cake enhancer

1/2 cup butter (no substitutes), softened

1 1/4 cups sugar

1-2 large overly ripe bananas, mashed

2 large eggs

1/2 cup walnuts, roughly chopped

Here is how I made my Banana Muffins:

1. Set cold ingredients out of refrigerator and allow to come to room temperature. Place 14 large muffin cup liners in muffin tins; set aside.

2. Place flour blend, baking soda, baking powder, salt and cake enhancer in medium sized mixing bowl, Stir and sift to thoroughly blend.

3. In the work bowl of an electric stand mixer, place softened butter and sugar. Beat on medium speed until thoroughly mixed. Add overly ripe bananas, one at a time. Beat thoroughly after each addition. Add eggs one at a time and continue to beat. Gradually add dry ingredients in 1/2-cup increments, beating well after each addition. Stir in walnuts.

4. Pour mixture into greased and floured loaf pan. Allow to rest for 15 minutes before placing in pre-heated oven.

5. While mixture rests, turn oven to 350 degree Fahrenheit to preheat.

6. Bake 18 to 25 or until an instant read thermometer registers 185-200 degrees Fahrenheit AND a toothpick inserted in the center comes our clean. Remove from oven and place muffins on cooling tack for 10 to 15 minutes. Turn out on to a platter. (ALLOW TO COOL COMPLETELY BEFORE ICING.)

Here is my recipe for Banana Cream Frosting:

1 small ripe bananas, mashed (Not more than 1/2 cup of mashed banana)

1/2 cup butter (no substitutes), softened to room temperature

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3 1/2 cups powdered sugar, sifted

Here is how I made my Banana Cream Frosting:

1. Allow all ingredients to come to room temperature before beginning.

2. In the bowl of a stand mixer, place banana, butter, lemon juice, flavoring salt. Turn mixer to medium speed; cream ingredients together.

3. Gradually add powdered sugar, about 1/2 cup at a time, beating to combine thoroughly after each addition. Beat until frosting is of spreadable consistency. If frosting appears too soft, you can add a little more powdered sugar or place in the refrigerator for about 30 minutes.

4. Place frosting in a piping bag with tip of choice. Decorate with your choice of design. Keep cupcakes in refrigerator. Cupcakes will keep up to three days. If not eaten in three days, discard.

Servings: 14

Oven Temperature: 350°F

Preparation Time: 1 hour

Cooking Time: 25 minutes

Inactive Time: 45 minutes

Total Time: 2 hours and 10 minutes

Nutrition (per serving): 277 calories, 148 calories from fat, 16.9g total fat, 61.4mg cholesterol, 264.2mg sodium, 214.6mg potassium, 31.4g carbohydrates, 1.7g fiber, 24.8g sugar, 2.3g protein.

Author’s Notes:

Overworking gluten free flour is impossible. The longer you mix gluten free breads and longer you let them rest prior to baking, the better the product.

Once cooked, handle as little as possible because the texture is very fragile.

If bananas are not overly ripe, the bread will not be nearly so moist or have such a rich banana flavor.

Cooking time may vary dramatically with the amount of moisture in the bananas, the weather and the size of your muffins. Begin checking at 17 minutes and ever 2-3 minutes thereafter until the proper temperature is reached and a toothpick comes out clean.

ALLERGAN WARNING: Contains soy, casein, egg and tree nuts.

Author: Dr. Jacquelyn P. Horne

Open Faced Mini Muffulettas

2013-09-20T17:00:00.001-05:00

Finger foods are a natural for any party, get together, tailgating and the list goes on and on. One that we liked a lot with heavier wines from our the days of our wine tasting parties at The Brass Brassiere was our "Open Faced Mini Muffulettas". The flavors are heavy enough for more robust wine. Here's to you!

Wine Pairing: Chianti, Primativo, Barolo or Zinfandel

Here is my recipe:
2 Against The Grain frozen baguettes

1 8-ounce cream cheese, softened

1 cup pimento stuffed olives, finely chopped

1 teaspoon dried chives

2 tablespoons onion finely chopped

1 teaspoon Worcestershire sauce

Here is how I put this recipe together:
1. Preheat oven to 425 degrees Fahrenheit.

2. Slice each sour dough baguette into 24 1-inch pieces. Lay sour dough slices in single layers on baking sheets. Toast until lightly browned on both sides—3- to 5- minutes per side; set aside

3. To make spread, combine all ingredients in medium size mixing bowl. Mix thoroughly.

4. Spread approximately 1 to 1½ tablespoons of spread onto one-half of toasted baguette slices. Top with slices from second sour dough loaf. Slice each diagonally.

Servings: 12 Yield: 24

Oven Temperature: 425°F

Preparation Time: 45 minutes

Cooking Time: 10 minutes

Total Time: 55 minutes

Nutrition (per serving): 286 calories, 88 calories from fat, 10 g total fat, 20.8 mg cholesterol, 627.5 mg sodium, 118.5 mg potassium, 41 g carbohydrates, 2.7 g fiber, 1 g sugar, 7.9 g protein.

Herbed Goat Cheese and Prosciutto Shrimp

2013-09-20T16:34:00.003-05:00

During the years we owned a wine, gift and antique shop named The Brass Brassiere, we hosted somewhere between one and four wine tastings per month. Do I need to point out we were busy?

One thing we learned early on was that shellfish lends itself perfectly to lighter bodied white wines. Since I had the responsibility for selecting and preparing the appetizers, I was constantly on the lookout for quick and easy appetizers. During the latter part of our tenure as shop owners, I also sought nibbles that were naturally gluten free.

This appetizer was one of our patrons' favorites, thus there would never be a shrimp left. When serving shellfish, you always need a back up appetizer for those with shellfish allergies.

Wine Pairing: Pinot Grigio, Sauvignon Blanc

Here is my recipe:

4 ounces goat cheese, broken into small pieces

3 tablespoons olive oil

2 tablespoons flat-leaf parsley, finely chopped

1 teaspoon fresh tarragon, finely chopped

1 teaspoon fresh oregano, finely chopped

2 garlic clove, minced

pinch salt to taste

12 large shrimp (21 to 25), peeled and deveined

1/4 pound (12 slices) prosciutto, very thinly sliced

2 tablespoons olive oil

Here is how I put this recipe together:

1. Place goat cheese, parsley, tarragon, oregano, garlic and salt in a mixing bowl small mixing. Stir to blend ingredients thoroughly.

2. Lightly season shrimp separately with salt (and pepper if you wish) to taste.

3. Butterfly each shrimp by cutting along the back beginning at the top all the way to the tail. Make the cut deep, but take care not to cut all the way through the shrimp. Spread each shrimp open.

Servings: 6 Yield: 12

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Nutrition (per serving): 220 calories, 166 calories from fat, 18.7 g total fat, 45.8 mg cholesterol, 736.2 mg sodium, 180.6 mg potassium, 1.7 g carbohydrates, 1 g fiber, 1 g sugar, 11.6 g protein.

Kroger Does Not Take Celiac Disease or Gluten Intolerance Seriously

2013-09-12T16:31:00.001-05:00

I am increasingly concerned by the continued lack of respect the Kroger Corporation, or at least the one located in Opelika, AL has for those with Celiac Disease and/or those who are gluten intolerant.

Most of us lead very busy lives and would like to feel the time and money we spend purchasing food for our families are appreciated. Those who have a family member with one of these conditions, or any food allergy for that matter, know the inordinate amount of time spent grocery shopping.

I would appreciate Kroger employees placing shelf talkers, those little “signs” placed on the shelf below the product, on the correct items. Instead, I feel that they:

(1) Do not care if someone gets sick because they trusted the store to know its products. I know the argument. The primary responsibility for reading all—and I do mean all—labels to make sure the product is safe for your loved one to consume.

(2) Deliberately mislead vulnerable people who may be new to the gluten free buying experience.

(3) Non-responsive when a complaint is made.

(4) The employees are not trained in the seriousness of food related allergies or illnesses.

I also know why stores, not just Kroger, use shelf talkers. The store wants to draw the shoppers’ attention to that particular item. The item may be on special; the item may be overstocked, and the store definitely hopes you will put that item in your buggy. Some stores use these to help the shopper easily recognize items that meet special needs, such as gluten free products.

I am okay with these marketing ploys, often enjoying the “heads-up” on deep discounts when buying clothes or shoes or jewelry. I also understand from first hand experience as a former shop owner that folks I call “tag-nappers” either take tags and signs with them or move them. Nevertheless, the store has a responsibility to check periodically to make sure special signs remain correctly placed.

I would give Kroger the benefit of the doubt if I did not see this same deceptive behavior over and over. I have three of many examples for you. The shelf talkers would imply the product is certified gluten free. Why? The sign displays the recognized gluten free symbol.

Let’s take these pictures one at a time. The first one (above) is of dried mango produced by American Importing Company. The product would be naturally gluten free if it were not made on shared equipment with wheat products, thus causing it to become cross contaminated. We learned our lesson on this one the hard way. This one has another story--(Click for Complete Column).

The second picture (above) is of Bob’s Red Mill Soy flour. While it is true that soy in naturally gluten free, if soybeans are grown alongside and harvested with the same equipment used to harvest wheat, guess what? Yep, it is cross contaminated. Because Bob’s Red Mill is such a careful company, I called just to double check. Although technically gluten free, their soy flour is processed in their “other” facility that processes all of their wheat products. Again, the threat of cross contamination is just too great to risk.

And, that brings us to the most recent picture—Hodgson’s Mill Rye Flour. This one is probably the most offensive of the three. Why? Rye contains gluten, pure and simple. End of story. Again, trying to give Kroger the benefit of the doubt, I thought the sign might have been intended for its neighbor the soy flour. Even if this were the case, the company which has measures in place to mitigate cross contamination, they do not feel confident putting a gluten free label on their product and are up front about their soy flour being produced in a plant that also processes wheat products. Hodgson’s Mill equals another conscientious company.

I feel I would be remiss if I did not give you a few pointers to help you miss some of the landmines when shopping gluten free.

(1) I use the KISS approach—keep it super simple. I stick to fruits, vegetables, lean meats, fish, poultry and seeds. We are fortunate because tree nuts are not off limits, making things like peanut butter or almonds a quick pick-me-up during that mid-afternoon slump.

(2) Realistically, you need other processed products to round out dishes you may be preparing for family. I carefully read every word on every label and do my own research. I normally carry Rick’s iPad with me giving me access to several gluten free apps and e-version of The Essential Gluten Free Grocery Guide by Triumph Dining Gluten Free Publishing. I can also go to the websites of the manufacturers. When all else fails, I can call the company.

(3) If I do not get some degree of triangulation, i.e., common conclusions and/or information from two or more sources, I call the company. Because I do call many companies, I try to shop during the normal business day when someone will available to answer the phone.

(4) If something doesn’t make sense or add up, pass on the product. If the processed in statement, which is voluntary, mentions facility that also processes wheat or on shared equipment, place that product back on the shelf.

When shopping gluten free, vigilance is a must, not a luxury. Don’t be afraid to speak up. Keep in mind you or your loved one pays the hefty price for these mistakes.

Sausage and Sour Cream Breakfast Casserole

2013-09-10T18:22:00.000-05:00

Sometimes traditional breakfast foods simply do not hit the spot, especially when serving overnight guests. My Sausage and Sour Cream Breakfast Casserole is often my weapon of choice when entertaining during a morning venue. I made this often before my sweet hubby was diagnosed as Celiac. With a little experimentation and tweaking, here is my gluten free version.

When I am using this dish for a group of people, I make one large casserole rather than two smaller ones. People always seem to enjoy, seldom leaving any. The poppy seeds add just a nice tad of crunch. This casserole also makes a superb brunch dish.

The one thing I like most about this particular recipe in addition to being quick to prepare, if you have any left, one serving reheats perfectly in the microwave. Just set the timer for about 35 to 40 seconds per individual serving.

Here is my recipe:

1 pound pork sausage

1 medium onion finely chopped

2 cups Jackie's Quick Bread Flour Blend (or flour of choice)

2 tablespoons cake enhancer

2 teaspoons baking powder

7/8 teaspoon salt

1 cup milk

2 large eggs, lightly beaten (or 4 small eggs, divided)

1 1/2 cups sour cream

1/4 teaspoon salt

2 tablespoons poppy seeds, divided

1/4 teaspoon paprika

Here is how I put this dish together:

1. Spray 2 8 x 8-inch baking dishes with a gluten free non-stick cooking spray; set aside.

2. Brown sausage; drain. Add onion; sauté until onion is clear. Thoroughly combine onion and sausage; set aside.

3. Place biscuit mix, milk and one large egg (or 2 small) in medium mixing bowl; mix until thoroughly blended. Divide mixture in half and spread in prepared baking dishes. Allow to rest for 15 minutes before finishing preparation.

4. Preheat oven to 350 degrees Fahrenheit.

5. Sprinkle 1 1/2 teaspoons of poppy seeds each over dough mixture in each casserole dish. Divide sausage and onion mixture, spread evenly over dough in each dish.

6. In separate small bowl, mix sour cream, one large egg (or 2 small) and 1/4 teaspoon salt. Again, divide mixture in half and pour over sausage mixture. Divide remaining poppy seed in half and sprinkle over sour cream mixture. Lightly garnish with a few random shakes of paprika. Bake at 350 degrees Fahrenheit for 40-45 minutes or until top begins to lightly brown around the edges

Author's Notes: When preparing this delicious dish for those do not need a gluten free lifestyle, simply use the same amount of regular flour, reduce the milk by 2 tablespoons and reduce the cooking time to 30 to 35 minutes. If you make these little changes, this casserole will turn out perfectly; I promise.

Servings: 12

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Inactive Time: 15 minutes

Total Time: 1 hour

Nutrition (per serving): 209 calories, 139 calories from fat, 15.6 g total fat, 67.7 mg cholesterol, 612 mg sodium, 187.7 mg potassium, 8.7 g carbohydrates, 1 g fiber, 3 g sugar, 8.4 g protein.

Author: Dr. Jacquelyn P. Horne

Chicken Fresca

2013-09-06T10:18:00.003-05:00

I have a confession. Sometimes when stumped for something for dinner, I begin by “shopping” in my refrigerator and pantry. What do I have on hand that I can simply throw together, thus taking advantage of fresh veggies I already have on hand.

My Chicken Fresca (recipe follows) is just such a creation. Since I have a dedicated gluten free kitchen, you know this gorgeous dish is naturally gluten free. Just look at the quantity of quality food you are getting for only 260 calories—a really low calorie entrée in my opinion.

I couple this with my Easy Cheesy Risotto (Click link for recipe). The beauty of this winning combination is while the risotto cooks, you can prep and prepare the Chicken Fresca. Everything comes together at virtually the same time.

Here is my recipe:

2 6-ounce boneless skinless chicken breast

2 tablespoons olive oil

1 teaspoon Italian seasonings

3 each small (2 to 3 inch) tomatoes, quartered

1/2 cup sweet onion, diced

1/2 cup bell pepper, chopped

2 cloves garlic, chopped

1 cup fresh baby spinach, washed

Here is how I made this dish:

1. Place chicken breast flat on cutting board and slice crossways into 1/4 inch thick slices, set aside.

2. Place olive oil in cold skillet; add chicken breast slices, stirring to coat. Add Italian seasoning and stir.

3. Place skillet over to medium-high heat. Once chicken begins to sizzle, cook 2 minutes on each side.

4. Add tomatoes, onions, bell pepper and garlic. Reduce heat to medium and continue to stir frequently until onion begins to look translucent, about 4 minutes

5. Add spinach, stir until wilted, remove from heat, salt to taste. Serve immediately.

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Nutrition (per serving): 260 calories, 97 calories from fat, 11 g total fat, 78.5 mg cholesterol, 177.3 mg sodium, 950.7 mg potassium, 13.2g carbohydrates, 3.4 g fiber, 7.5 g sugar, 28.3 g protein.

Author: Dr. Jacquelyn P. Horne

Easy Cheese Risotto

2013-09-06T10:15:00.002-05:00

You know I love anything with cheese. My Easy Cheesy Risotto (recipe follows) is naturally gluten free, no tweaking necessary. The water chestnuts give this dish a little much needed crunch. To jazz things up a bit, just add a dash or two of ground cumin.

What I like most about this recipe—other than the cheese—is the Arborio rice, elevating this dish a couple of notches. This simple change turns a simple risotto into a gourmet delight.

I paired this my Chicken Fresca (Click link for recipe) for a complete, beautiful meal.

Here is my recipe:

3/4 cups Arborio rice

2 1/2 cups chicken stock, divided

1/2 cup water chestnuts, sliced

1/2 cup Parmesan cheese freshly grated

1/4 cup dry white wine

1 1/2 tablespoons butter

1 teaspoon salt

Here is how I put this dish together:

1. Preheat oven to 350 degrees Fahrenheit.

2. Place the rice, 2 cups of chicken stock and water chestnuts in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed, and the rice is cooked to a satisfactory bite.

3. Remove from oven, add the remaining chicken stock, parmesan, wine, butter and salt. Stir vigorously 2 to 3 minutes until rice is thick and creamy.

4. This side dish is best served hot.

Servings: 6

Oven Temperature: 350°F

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Nutrition (per serving): 164 calories, 52 calories from fat, 5.7 g total fat, 17.2 mg cholesterol, 537.6 mg sodium, 37 mg potassium, 20 g carbohydrates, 1 g fiber, 1 g sugar, 5.6 g protein.

Author: Dr. Jacquelyn P. Horne

Refrigerator Chocolate Peanut Butter Balls

2013-09-02T20:11:00.000-05:00

These little nuggets of goodness are so sweet and yummy, they truly make you feel pampered and naughty. These are absolutely divine with a cup of coffee or as a little side treat to a bowl of ice cream. But, they are so rich, they will take your breath away if you try to scarf them down. If someone cannot eat peanuts, feel free to substitute sun butter or almond butter. To cut the sweetness, you might like to substitute 1/2 or the granulated sugar with brown sugar. No matter how you cut it, these are to die for: I promise.

1 cup gluten free rolled oats

1/2 cup flaked coconut

1/2 cup peanut butter

1 cup granulated sugar

2 tablespoons cocoa powder

2 tablespoons butter

1/4 cup milk

1 teaspoon vanilla extract

1. Line baking sheet with parchment paper; set aside.

2. Place oats, coconut and peanut butter in a medium sized bowl. Mix ingredients until thoroughly combined; set aside.

3. Place sugar, cocoa powder, butter and milk in a medium-sized saucepan over medium low heat. Bring to a boil stirring until mixture has a smooth texture and the sugar has dissolved; approximately 3 to 5 minutes. Remove from heat.

4. Add oat mixture to the sugar and milk mixture; add vanilla and combine thoroughly.

5. If mixture is still hot and runny, place saucepan in ice water to cool mixture so that it will hold its form. When cool enough to hold together, use a 1 1/2-inch ice cream scoop to form into balls. Place on parchment line baking sheet; keep refrigerated until time to serve.

Servings: 30

Author's Notes:
1. These may be made with almond butter or sun butter to lesson the risk of an allergic reaction.
2. Dip in vanilla almond bark and decorate to jazz up for holiday and festive occasions.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Inactive Time: 20 minutes

Nutrition (per serving): 70 calories, 30 calories from fat, 3.5 g total fat, 2.2 mg cholesterol, 25.1 mg sodium, 41.9 mg potassium, 9.2 g carbohydrates, 1 g fiber, 7.8 g sugar, 1.3 g protein.

Author: Dr. Jacquelyn P. Horne

Cranberry-Nut Tassies

2013-09-02T09:21:00.000-05:00

No one will believe that these tassies are gluten free! The best part of making these treats is that the dough is so-o-o much easier to work with than traditional flour. Happy Baking!!!

1/2 cup butter (no substitutes), softened
1 3-ounce package cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend (Recipe)
1 egg
3/4 cup brown sugar firmly packed
1 tablespoon butter (no substitutes), melted
1 teaspoon vanilla
1# cup fresh cranberries, finely chopped
3 tablespoons walnuts, finely chopped

1. Preheat oven to 325 degrees Fahrenheit.

2. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.

3. While dough is chilling, place egg, brown sugar, 1 tablespoon of melted butter and vanilla in a medium mixing bowl. Mix to combine thoroughly. Stir in chopped cranberries and walnuts.

4. Remove dough from refrigerator, and working quickly, shape dough into 1-inch balls. Using a tempered tassie tamper, press dough into the bottom and up the the sides of mini muffin cups. Fill each with 1-2 teaspoons of cranberry-nut filling.

5. Place in a preheat oven and bake for 25 to 30 minutes or until filling is firm. Remove tassies from pans and cool completely on cooling racks.

Servings: 36

Recipe Type: Appetizer, Brunch, Cakes, Pastries, and Desserts, Dessert, Gluten Free, Holiday

Author: Dr. Jacquelyn P. Horne
Copyright: 2013