Enchilada Casserole

Sweet Potato Biscuits with Honey Butter

Adapted from a recipe in Taste of Home

2 c. Gluten Free all-purpose flour

1/4 tsp. xanthan gum

4 tsp. sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 c. shortening

1 c. mashed sweet potatoes

1/2 c. half-and-half

Honey Butter

1/2 c. butter, softened

2 Tbsp. honey

1 tsp. ground cinnamon

1. In a small bowl, combine the first seven ingredients.  Cut in shortening until mixture resembles coarse crumbs.  Combine sweet potatoes and cream; stir into crumb mixture just until moistened. 

2. Using a tablespoon, scoop the mixture and drop onto a greased baking sheet to create drop-biscuits, placing the biscuits about 1 inch apart.  (You could also roll out and cut with a biscuit cutter.)

3. Bake at 400 degrees for 9-11 minutes or until golden brown. 

4. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended.  Serve with warm biscuits.

{Photo via Boulder Locavore}

{Photo via CatherineLaPointe}

Sweet and Sour Chicken

Recipe from the blog Life as a Lofthouse

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 Tbsp ketchup

1/2 cup vinegar

1 Tbsp Gluten Free soy sauce

1 tsp garlic salt

1. Start by preheating your oven to 325 degrees. 

2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

3. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

4. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

from Southern Living magazine

1 (2.1-oz.) package fully cooked bacon slices

1 (16-oz.) container sour cream

2 cups (8 oz.) freshly shredded sharp Cheddar cheese

1/3 cup sliced fresh chives

2 teaspoons hot sauce

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.

2. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving.

3. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper