Mock Mississippi Roast (Gluten Free)

Mock Mississippi Roast (Gluten Free)

3-4 lb chuck or top round roast
2 onions, cut into large chunks
1-2 packets dried ranch seasoning (more or less to taste)
4 tbls butter
6-10 whole pepperocini (to taste)

1/2 cup pepperocini liquid
2-3 tbls beef base

method: place roast in slow cooker, then add remaining ingredients on top. cook on low for 8 hours.

Low Carb Coconut Flour "Cornbread"

Low Carb Coconut Flour "Cornbread"

3 eggs
2 tbls butter, melted
2 tbls coconut milk
3 tbls honey
1/4 tsp salt
1/4 cup coconut flour, sifted (seriously, don't skip the sifting)
1/4 tsp baking powder

method: preheat oven to 400 degrees F. grease muffin liners or small (toaster oven sized) sheet pan. combine all ingredients in a blender (or with an immersion blender) and blend until smooth. pour into muffin cups or sheet pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes.

Honey Sriracha Cereal Snack Mix

Honey Sriracha Cereal Snack Mix

4 cups each rice chex, corn chex, and honeycomb cereal
2 cups gluten free pretzels
9 tbls butter
1/3 cup worcestershire sauce
4 tbls sriracha
1 1/2 tbls garlic powder
1/3 cup honey
1 tsp seasoned salt
1/2 tsp pepper

method: combine butter, worcestershire sauce, sriracha, honey, and seasonings in a glass measuring cup and microwave until melted. pour over cereals and pretzels and combine thoroughly. spread mixture onto two large, rimmed baking sheets and bake at 250 degrees F for 1 hour and 15 minutes, mixing gently every 15 minutes. allow to cool. will keep, covered, at room temp for about 10 days.

Gluten Free Chewy Loaded Oatmeal Cookies

Gluten Free Chewy Loaded Oatmeal Cookies

1 cup butter, softened to room temperature

1 1/4 cups packed dark brown sugar

2 large eggs

2 tbls vanilla extract

1 tbls molasses

1 1/2 gluten free flour blend (or gluten filled all purpose flour)

1 1/2 tsp xanthan gum

1 tsp baking soda

2 tbls ground cinnamon
3 cups old fashioned rolled oats
1 1/2 cup semisweet chocolate chips or chunks
1 1/2 cup craisins, raisins, or golden raisins

method: cream butter and sugar together in a stand mixer fitted with the paddle attachment until smooth, scraping sides as needed. add the eggs, molasses, and vanilla, mixing on medium speed until fully combined and smooth. add baking soda, cinnamon, flour, salt, and gum (if using), and mix on low until just combined. add oats and mix again until just combined. add chocolate and dried fruit, again mixing on low until just combined.

chill dough (it will be very thick and sticky) for at least 1 hour in the refrigerator. preheat oven to 350 degrees F, and line one or two baking sheets with parchment paper or silicone baking mats. use cookie scoop (or hand roll) dough in 1-2 tbls balls. (i prefer using a steel scoop). place scooped dough on cookie sheet two inches apart. bake for 11-13 minutes until very lightly browned on the edges. the centers will look soft and undercooked. remove from oven and let cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.

cookies stay fresh, covered, at room temperature for up to a week. baked cookies freeze well for up to three months. unbaked cookie dough balls freeze well also - just bake for one extra minute, no need to thaw.

Super Simple Chili

Super Simple Chili

1 lb stew meat

2 tbls high heat oil (avocado oil works well here)

1 onion, chopped into bite sized pieces

1 bell pepper, chopped into bite sized pieces

1 can diced tomatoes in juice

1 can tomato paste

1/4 cup chili powder

1/2 cup masa (corn flour)

1 tbls paprika

1 tsp cayenne pepper

2 tbls fresh chopped garlic (about 6 cloves)

5-6 cups beef stock

salt and pepper to taste

method: brown stew meat in oil. then everything except the broth. add the brother after vegetables, seasoning, and masa have been thoroughly combined to avoid lumps. cover and allow to simmer for 1-2 hours or until meat is tender.

Beef Fajita Marinade

Beef Fajita Marinade

1/2 cup honey

1 bunch cilantro

1/2 cup lime juice

1 tbls kosher salt

3 chipotle peppers in adobo

1/3 cup olive oil

1 tbls worsteshire sauce

1 tsp liquid smoke

10 cloves garlic

method: combine ingredients in blender til smooth. marinate meat at least 2 hours but up to 24 hours before cooking.

Gluten Free Dumplings for Soup

Gluten Free Dumplings

(from Serious Eats)

1 cup white rice flour

1/2 cup cornstarch

1/2 cup sweet rice flour

1/4 cup fresh chopped parsley leaves, or 2 tbls dried

4 tsp baking powder

1/4 tsp xantham gum

3/4 cup milk

2 large eggs

1.5 tsp seasoned salt

method: gently combine all ingredients. drop by the tbls into pot of gently simmering soup or stew. when last dumping is in the pot, cover and allow to simmer gently for 20 minutes without uncovering the pot. Serve immediately.

pro tip: hello, chicken and dumplings!