Wild tree

I continue to love this company's products more and more.  Just tried the everything spice, per the directions on the bottle. O...M....G!!! So very good.  They are also making changes to have a gluten free facility!  They are also already nut free , which affects some people I know.  Love, love, love their products.

Chicken Cordon Bleu Casserole

Ok, tried the whole Chicken Cordon Bleu casserole thing that I have seen several recipes on.
So good!

Casserole:
1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken was recommended and it worked beautifully.  You want about 5-6 cups of chicken)
½ pounds thinly sliced Deli-style Ham, Rough Chopped  (I used Pit Ham)
¼ pounds sliced baby swiss cheese (we had longhorn and it worked well)
Sauce:
4 T butter
4 T gluten free flour (I used Better Batter)
3-¼ cups Milk (I Used Whole Milk)
2 T lemon juice
1 T dijon mustard
1-½ tsp salt
½ tsp smoked paprika
¼ tsp white pepper
Topping:
6 T butter
1-½ C Ian's Gluten Free Panko Bread Crumbs
¾ tsp seasoned salt
1-½ tsp dired parsley

Directions:

1) Preheat oven to 350 F. Butter a 9 x 13 inch baking dish.
2) Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
3) Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole.
For the topping:
4) Melt the butter.  If using the microwave, heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
5) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool before serving. 

Gluten free alcohol

totally helpful slideshow on gluten free boozing:
http://www.glutenfreesociety.org/wp-content/uploads/Consuming-Alcohol-on-a-Gluten-Free-Diet.pdf

Gluten free alcohol

I have been trying to compile collections of information on gluten free alcohols.  This site has some good info on flavored vodkas:
http://www.mygfgirlfriend.com/2013/12/2013-gluten-free-holiday-liquor-guide/

more vodka info:
Vodka:

• Blue Ice vodka. Blue Ice makes two different vodkas: one potato-based and one wheat-based. If you decide to try it, make sure you grab the blue bottle, which contains the potato vodka. Both the wheat and the potato vodkas are processed in the same facility. Blue Ice Vodka is the first brand of spirits eligible for a gluten-free label.


• Bombora vodka. Bombora, a grape-based vodka, is imported from Australia. The company makes only grape-based vodka, so there should be few concerns about gluten cross-contamination in the facility.


• Boyd & Blair vodka. Boyd & Blair, made at Pennsylvania Distilleries in Glenshaw, Pa., is crafted from small, local batches of potatoes in a gluten-free facility.


• Cayman Blue vodka. Cayman Blue, produced in the Dominican Republic from sugar cane and spring water, is the first distilled spirit certified gluten-free by the Gluten-Free Certification Organization (GFCO), which tests products to make sure they contain fewer than 10 parts per million of gluten.


• Chopin vodka. Chopin makes three varieties of vodka: wheat, potato and rye. Obviously, if you react to vodka distilled from gluten grains, you need to stick with the potato-based vodka, which comes in a bottle with a black cap and lettering.


• Ciroc Ultra Premium vodka. Ciroc, another premium vodka, this time made from grapes, comes in four different flavors. Ciroc's plain vodka is gluten-considered gluten-free.


• Cold River vodka. Cold River potato vodka is made in Maine and comes in two flavors: plain and blueberry (made with real Maine wild blueberries). Both are considered gluten-free. Interestingly, the company also makes an unusual potato-based gin (see the article Is Gin Gluten-Free? for more information).. 
• Devotion vodka. Devotion vodka bills itself as the first brand to introduce a full line of U.S.-produced gluten-free and sugar-free flavored vodkas. Devotion features five flavors: Wild Cherry, Coconut, Blood Orange, Black and Blue and "The Perfect Cosmo." If you're sensitive to dairy, note that Devotion adds casein protein from cow's milk to its final products to improve "mouth feel."


• DiVine vodka. DiVine vodka is made from grapes by a winery in southwest Michigan. The winery/distillery does not process any gluten grains.


• Famous vodka. Famous vodka is made from Idaho russet potatoes and water from the spring-fed Snake River in Idaho. Famous sells a traditional vodka and a rose-flavored vodka infused with rose extract.


• Glacier vodka. Glacier vodka, made in Idaho out of Idaho potatoes, does not include any gluten grains, according to the company. Be aware it's made in a facility that also makes a wheat-based vodka (actually, it's the same facility that makes Blue Ice vodkas).


• Krome vodka. Krome vodka is made from corn in Oregon and bills itself as "naturally gluten-free." According to the manufacturer, there is barley present in the facility where Krome is made, and some of the same equipment is used for both the barley-based and the corn-based alcohol products. "All tanks are cleaned far beyond standards" between products, according to the distiller.


• Luksusowa vodka. Poland-crafted Luksusowa (which means "luxurious" in Polish) is the top-selling potato vodka in the world, according to distributor W.J. Deutch & Sons. Luksusowa makes only potato vodka, so again, any concerns about facility cross-contamination should be minimal.


• Monopolowa vodka. This potato-based vodka originated in Poland and now is distilled in Austria.


• RWB vodka. This vodka, made from Idaho potatoes, is marketed by Luxuria Brands and prominently features the words "gluten-free" on the package. Be aware that it's made in a facility that also processes gluten grains.


• Smirnoff vodka. Smirnoff is distilled from corn, and the company's plain vodka should be safe, even if you're sensitive to gluten-grain-based alcohol. However, watch out for Smirnoff Ice beverages (the kind that come in six-packs) — they are malt-based and not gluten-free (see my article Gluten-Free Ciders and Beer Alternatives for more information).


• Tito's handmade vodka. Tito's is made in Texas from corn. Here's the company's rather extensive (but helpful!) gluten-free statement: "Tito’s is made from 100% corn and as a distilled spirit, is completely gluten-free. Some producers add a little bit of mash back into the spirit after distillation, which would add gluten content into an otherwise gluten-free distillate (if using wheat as the base), but I don’t do that regardless. It’s an important thing for us, and we actually include “GLUTEN-FREE” in lots of our materials and on the website so people can make informed choices. But, I am a vodka man, not a doctor, so if you have more questions or concerns, you should definitely talk to your doctor about it!"


• Vikingfjord vodka. Vikingfjord is another pure potato vodka which is made in Norway.

Source:
http://celiacdisease.about.com/od/GlutenFreeAlcohol/a/Gluten-Free-Vodka-List.htm

Muesli Cookies

Decided to try the Muesli Cookie Recipe on the bag.  Not bad, not bad at all.   

The bag photo is not the best, so here it is:

1 C butter, soft

1 C sugar

1 tsp Sea Salt

2 Eggs

1 tsp Vanilla Extract

2 1/4 C Bob's Red Mill Gluten Free All Purpose Flour

3/4 tsp Xanthan Gum

1 1/2 tsp Baking Powder

1/2 tsp ground Ginger

1/2 tsp ground Allspice

2 C Bob's Red Mill Gluten Free Muesli

Preheat oven to 350 degrees. Spray two baking sheets or line them with parchment paper. 

Cream butter, sugar, and salt until just combined. Add eggs and vanilla and mix to combine.

Sift together flour, xanthan gum, baking powder, and spices.  Add to butter mixture and mix slightly.  Add muesli and continue to mix until thoroughly combined. 

Scoop cookies onto prepared baking sheets (about 2 T per cookie) and bake for 15*17 mins, until edges are slightly brown.  Let cool slightly on baking sheets, then removed cookies to a wire rack to cool completely.   Makes about 32 cookies. 

Krusteaz

Totally excited the Krusteaz came out with some gluten free mixes.  The blueberry muffins and brownies have been very good.  Very happy with how they turned out.  In fact, the muffins didn't last long around here......

I think we have a winner.

I am always experimenting and trying to improve on things.  And as much as I love the Ian's Gluten Free Panko, for some things, the crumb size is too large.  So I decided to dig into the supply of gluten free items I have received over the past few years from my mother on her grocery trips.  I have found a breading combination I really like.  I dredge chunked up chicken (or sliced zucchini) in a mostly milk based liquid, with an egg in it.  Then I go into a mixture of Glutino breadcrumbs/Kentucky Kernel Seasoned Flour/fresh grated park cheese/garlic powder.  And that is it.  I like to do the frying in my cast iron skillet, and so far the peanut oil has really supplied the best browning.  It has been tested out about 4 times now.  And so far, everyone has loved it.   Ken doesn't even like zucchini, and when I made it with this breading, he loved it.   Trust me, when it comes to the gluten free cooking, he will let me know if something is not as good as the gluten version.  He's not gluten free so he doesn't have to accept some subpar versions of things the way many of us have.


there isn't a set recipe, but basically, here is how it goes:

one egg to probably a cup to two cups of milk.   The ratio is really more milk than egg.

for the flour, equal parts seasoned flour and glutino breadcrumbs, with a generous amount of cheese.   I am a big fan of garlic, so I am pretty liberal with that too.

Crusted, stuffed chicken

Crusted, Stuffed Chicken

 

1C           Low Fat Ricotta

2T           Grated Parm Cheese

1T           Fresh Basil, chopped

1              Minced Garlic Clove

Small handful of chopped baby spinach

Small handful of diced grape tomatoes

Dash of Oregano

Ian's Gluten free Breadcrumbs/Panko

Sea salt and cracked black pepper, to taste

2 tsp       Olive Oil

 

Combine ricotta, spinach, tomatoes, parm, basil, garlic, sea salt,  and pepper until thoroughly combined.

 

Rinse the chicken breast then cut a slit in it for stuffing (my chicken breasts were not slitable, so I pounded them out to make more of a wrap).  Fill the caveity with the mixture, season each side of the chicken with salt and pepper, then carefully dip both sides into bread crumbs until both sides are evenly covered.  Close with a toothpick.

 

Heat the olive oil in an oven proof skillet on the stove on medium high heat.   Once the pan is hot, brown the chicken on each side until golden brown (3-4 mins). Then cook chicken in oven for 20 mins at 400 degress or until the chicken is cooked through.  

Sausage cheese balls

3/4 C      Bisquik Gluten Free Mix

4 oz        bulk gluten free pork sausage

1 1/2 C   shredded Cheddar cheese

1/4 C      grated Parm Cheese

1/4 tsp    Garlic Powder

1/4 tsp    dried Rosemary leaves, crushed

1/8 tsp    Cayenne pepper

1/2 C      Milk

2 T          chopped fresh Parsley

 

Heat oven to 350F. Spray a cookie sheet or muffin tin with cooking spray.

In  a large bowl mix all the ingredients together.   Make approximately 1 inch balls (or larger). Place on sheet or in muffin tin.

Bake uncovered for 22-30 mins depending on size, until golden brown.  I sprayed the tops of mine with some of the cooking spray, they got a nice crisp edge.

Now, I had to quadruple the recipe as I had more than 4 oz of pork sausage.  So I ended up using several cheeses in mine to get the right amount.  Worked great :-)

This was from the Betty Crocker gluten free cook book.

Simply organic pumpkin cake

I happened to pick this up at a grocery store in Cape May last year and finally deiced to make it.  Was very yummy.  Would love to find and purchase again :-)

Gluten free gnocchi Mac and cheese

Gnocchi mac & cheese

Ingredients:

1 pound purchased or homemade gluten free gnocchi  (I used Conte's)
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose gluten free flour  (I used Better Batter)
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Gluten free breadcrumbs (I used Ian's Italian Panko flakes)

Directions:

Preheat oven to 375. Prepare gnocchi according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Pour cheese mixture over gnocchi and then top with breadcrumbs and additional Parmesean cheese to amount you would like.  I wanted  a thick and crusty top so I went gung ho.

Bake for about 20 mins or until top is golden brown and cheese sauce is bubbling underneath (it will come up the sides).

*note- I rarely have had all three of the cheeses this calls for, so I wing it.*

One pot pasta

I decided to finally try the one pot pasta dish floating around Pinterest.  Now granted, not a big Martha Stewart fan, although Jen Lancaster made her tolerable for me, but she had a good idea with this.   I did try it and have some thoughts and modifications.  I will say that Ken did not see this as anything he's craving as being all cooked together, there is really one overall flavor.  I think it was neat.  But I am easily amused at times.
of note, I can make garlic bread out of just about any bread product.   In the pictures this round of garlic bread was brought to you by Against the Grain dinner rolls.  I find with those nuking them a bit with a wet paper towel, then toasting, works best.  They also have an AMAZING gluten free pizza.  Check it out.

INGREDIENTS

• 12 ounces gluten free pasta
• 12 ounces cherry or grape tomatoes, halved (I used Roma tomatos)
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes (this was too much for me.   I had to half this, still had a bit of heat even doing that much)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

DIRECTIONS

1. STEP 1

   Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

2. STEP 2

   Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

The second time I made it, I decided to use San Marzano tomato's and replace some of the water amounts with the liquid from the can of tomatoes.  I also used pecorino romano cheese to try and add another layer of flavor.  Both versions work well.

See Marha's website here: http://www.marthastewart.com/978784/one-pan-pasta

Flinchy's hot rock sampler

I wanted to break out of my routine of regular items and decided to give the hot rock a try.  Now originally, my thought is, why am I paying you so I can sit here and cook my own food??? It.was.totally.worth.it.  I promise you it was delicious.   a little weird getting used to at first, but soooo good.  I opted for the sampler so I could really form an opinion on the dish by trying all the meats.  I am absolutely going to get this again.  I may go for the seafood more next time.  I am a sucker for scallops.  Most surprisingly, the pork was some of the best pork i have ever had.  I did have to cut it in half to get it to cook faster, as I cannot do raw pork.  It's normally frowned upon for making people sick and all.     Now they did accidentally give me the teriyaki which is not gluten free so that went away, but the melted butter was great :-)  I would highly recommend giving this a shot.  Another upside?  You don't feel bloated and weighed down from a heavy meal.

Wild tree and Arooga's

I am very far behind and it's been a crazy few months, so from a backlog of posts:

Wonderful things to know:

Arooga's just sent me this reply when I inquired about the new menus and gluten free menus that are to be coming:

Hello Alicia. Thanks for your inquiry. All are Aroogas will offer a Gluten menus as the new menu rolls out. We are releasing it 1 store at a time. Our Rt 22 will get the new menu this coming Monday and then our Rt 15 Camp Hill location will roll it out on Monday the 16th. We will be announcing the new menu roll out dates on our Facebook pagewww.facebook.com/aroogas

Which is awesome to know.

 WildTree Gluten Free current listing:

Wheat – Free Suggestions…

Absolutely Onion Blend

Adobo Seasoning Blend

Alfredo Extraordinaire, Wildtree’s

Agave Margarita Mixer

Apple Balsamic Vinegar

Apple Cranberry Jam (fall)

Balsamic Vinaigrette

Basil Pesto Grapeseed Oil

Bayou Blend

Black Currant Cosmo Mixer

Bloody Mary Mixer

Blueberry Pancake Syrup

Cactus Pete’s Agave BBQ Sauce

Cajun Seasoning

California Style Garlic Pepper Blend

Carol’s Cranberry Horseradish Blend

Cheddar & Herb Skillet Meal Seasoning

Chipotle Lime Rub

Classic Cacciatore Sauce

Classic Caesar Dressing Mix

Cranberry Jalapeno Jelly

Cranberry Spice Blend (fall)

Creamy Corn Chowdah

Creamy Ranch Dressing & Dip Mix

Curried Garlic Blend

Dill Dip Blend

Euro Dipping Oil – Chili

Euro Dipping Oil – Garlic

Euro Dipping Oil – Mediterranean Balsamic

European Dipping Oil – Tuscan

Everything Spice Blend

Fajita Seasoning Blend

Fast & Flavorful Dry Brine

Fiesta Salsa Mix

Garam Masala Blend

Garden Vegetable Blend

Garlic & Herb Blend

Garlic Galore Seasoning Blend

Guacamole Seasoning

Healthy & Hearty Lentil Soup Mix

Hearty Oatmeal Mix-In: Coconut

Hearty Oatmeal Mix-In: Sugar & Spice

Hearty Spaghetti Sauce Blend

Hearty Turkey & Barley Stew

Heavenly Chocolate Mousse Mix

Herb Grilling Marinade

Hickory Smoked Grilling Grapeseed Oil

Hot Chili Pepper & Garlic Blend

Italian Salad Dressing Mix

Jalapeño Grapeseed Oil

Jalapeno Pepper Blend

Jamaican Jerk Seasoning

Java Rub

Jumpin’ Jambalaya

Just Like Mom’s Meatloaf

Kids Cheez

Lemon Lime Cheesecake Blend

Lemon Pepper Blend

Lemon Rosemary Blend

Leslie’s Chili Mix

Leslie’s Smoky Burger & Rib Sauce

Lip Smacking’ Lemon Filling

Mediterranean Dry Rub

Moroccan Grilling Sauce

Mulling Spices (seasonal)

Natural Butter Flavor Grapeseed Oil

Natural Grapeseed Oil

Onion & Chive Blend

Opa! Greek Seasoning Blend

Orange Balsamic Vinegar

Perfect Piccata Sauce

Perfect Pizza Sauce Seasoning

Pineapple Jalapeno Jam

Pumpkin Chocolate Cheesecake Blend (fall)

Pumpkin Pie Cheesecake Blend (fall)

Rancher Steak Rub

Raspberry Balsamic Vinegar

Red Bell Pepper & Garlic Blend

Roasted Garlic Grapeseed Oil

Robust Tortilla Soup

Rockin’ Moroccan Rub

Rodeo Rub

Scampi Blend

Shawarma Seasoning

Sloppy Joe Blend

Smoked Mozzarella & Tomato Blend

Smoky Bacon Flavor Grapeseed Oil

Spiced Cranberry Jam

Spicy Carne Asada Seasoning

Spicy Chipotle Ranch

Strawberry Balsamic Vinegar

Strawberry Cheesecake Blend

Stroganoff Skillet Meal Seasoning

Sweet & Savory Pineapple Sauce

Sweet Cranberry Mustard Spread

Sweet Onion Spread

Taco Seasoning Blend

Tia Rosa’s Red Enchilada Sauce

Tuscany Bread Dipper Herb Blend

Tzatziki Seasoning Blend

Very Berry Cheesecake Blend

Watermelon Lime Frozen Drink Mix

Wicked Good Slow Cooker Sauce

Wildberry Dressing

Wildly Blueberry Jam

Zesty Lemon Grapeseed Oil

**The above products are naturally Gluten Free.  They are not made with Wheat, Barley or Rye but are made in the plant where cross contamination through the air could arise.  Always check labels for your peace of mind.**

**The products listed below are made in a sealed facility and are certified Gluten Free.**

Homemade hot cocoa

Sweet day in the morning!

I may never go back to Swiss Miss cocoa again.   I was craving hot cocoa, and found that I had none left.  I knew I had regular cocoa powder so I set forth to the internet to find instructions on how to use it to satisfy my craving.  I may never go back to any other kind.  So good, so good!

 

Ingredients

·         ¼ cup unsweetened cocoa powder

·         ½ cup granulated sugar

·         ⅓ cup hot water

·         ⅛ tsp salt

·         4 cups milk (Dairy or non-dairy)

·         1 teaspoon vanilla extract

·         Marshmallows if you like

·          

Instructions

1.    Combine the cocoa, sugar, water, and salt in a medium saucepan.

2.    Over medium heat, stir constantly until the mixture boils. Cook, stirring constantly for 1 minute.

3.    Stir in the milk and heat, but do not boil.  Mine took a while, the cold milk takes a while to heat up without boiling.

4.    Remove from the heat and add vanilla; stir well. Serve immediately.

5.    Add marshmallows and whipped cream if you so desire. (I do, I do!!)