Gluten Free Corn Dog Recipe

Ingredients:

• Oil for deep frying
• 1/2 cup gluten free cornmeal
• 1/2 cup Bisquick® Gluten Free mix
• 2 teaspoons sugar
• 1 egg, beaten
• 2/3 cup milk (you can use soy, almond, etc.)
• 1 package (16 oz) gluten free hot dogs
• Sticks, if desired

Preparation Instructions:

1. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
2. In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
3. Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.

Chili

Serves 4| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 poblano pepper, chopped
• 2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes
• 2 15.5-ounce cans kidney beans, rinsed
• kosher salt and black pepper
• 2 cups shredded roasted turkey or chicken
• tortilla chips (optional)

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
3. Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
5. Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.

Grilled Tuscan Chicken

Ingredients

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

Directions

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Orange Chicken

4 chicken leg quarters, skin removed.
1 t salt.
1/8 tsp pepper
3 T orange juice concentrate
1 T honey
1 t mustard

1. Place chicken in a single layer in a greased 13-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 375 for 25 minutes

2. in a small bowl, combine the orange juice concentrate, honey and mustard. Base chicken with half the marinade. Bake 15 minutes longer; baste with the remaining marinade. Bake 10 minutes longer until juice run clear.

Baked Potato Fries

1 potato per person, sliced in french fry strips (Sweet potatoes would also be great)
Oil
Salt and pepper
Garlic powder, 1 tablespoon or so

• Pre-heat oven to 375 degrees
• Slice potatoes into french-fry strips (about 10 slices per potato)
• Season potatoes with oil, salt and pepper, garlic powder
• Place potatoes in oven for 1 hour or until they have reached desired level of crispness

White Mac & Cheese

Ingredients:

Olive oil

2 large tablespoons butter, divided

1 tablespoon white balsamic vinegar

1 lb. gluten-free pasta, I used Tinkyada penne

1/4 teaspoon ground thyme

1 tablespoon garlic powder

pinch sage

pinch nutmeg

freshly ground black pepper

salt

1 cup vegetable stock

3 cups shredded mozzarella cheese

3 /4 teaspoon of gluten-free flour

Instructions:

Start by filling up a pasta pot with water, bring to boil, heavily salt water, and cook pasta according to directions.

In a separate skillet, saute onions in 1 tablespoon of butter and 1 tablespoon of olive oil.

Once browned, add in 1 tablespoon of white balsamic vinegar, salt and pepper, reduce, about 2 minutes.

Push onion mixture to the side, add 1 more tablespoon of butter,  flour, whisk together until they are incorporated nicely and there are no lumps.

Add cheese, vegetable stock and seasonings, bring to a bubble then simmer for 5 minutes, sauce will thicken.

Drain cooked pasta and add to cheese mixture, mix well.

Chicken Cordon Bleu

Ingredients (makes 6 rolls):
1.5 lb. chicken breast
1/4 lb. your favorite good quality sliced ham
1/4 lb. emmentaler or Swiss cheese, sliced
about 2 c. milk
about 2 c. GF flour mix (any kind)
about 4 eggs or so, beaten
about 2 c. of GF bread crumbs
dried sage, thyme, rosemary
a couple tbs. canola oil

Directions:
1.  Using the flat side of a meat tenderizer (the side without the spikes), pound the chicken until it is thin and flat.
2. Lay the ham and cheese sliced on top of the chicken, and carefully roll them tight.  Secure with a couple toothpicks.  Be sure to keep the toothpicks horizontal or it will make things more difficult when frying.
3. Mix together dried seasonings with your bread crumbs to give them a little more flavor.
4. Place the rolls, one at a time in a bowl filled with milk, then flour, then egg mixture, then bread crumbs and set aside.  Your hands will get messy.  Depending on how thickly you coat things you may need more or less of these ingredients.
5. Heat up canola oil in a large skillet and fry the chicken rolls.  To do this, we fried them for a few minutes on each side to make sure they were evenly cooked, and “sacrificed” one to check to make sure the chicken was cooked through when we thought they were done.  Ok, it wasn’t really sacrificed, I ate it.  It just didn’t serve as prettily because of cutting it open in the pan to check it.
6. Serve, and top with a spoonful of creamy béchemel sauce if desired.  Enjoy!