Herb Crusted Pork Chops

Jell-O Cookies

Enjoy these light, flavorful cookies as a allergen-free alternative for baby showers, birthday parties, or a simple springtime treat.  A twist on the classic sugar cookie, this simple dessert can be easily adapted using any Jell-O fruit favorite. (Pictured above: Strawberry and Berry Blue)

Ingredients:

1/4 cup non-dairy butter substitute, room temperature

1/2 cup vegetable shortening

1/2 cup sugar

1 3 oz package Jell-O (any flavor)

Egg Replacer for 2 large eggs (3 tsp. Egg Replacer + 1/4 c. warm water)

1 teaspoon vanilla

2 1/2 cups Gluten Free all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, cream the butter, shortening, sugar and Jell-O.

3. In a separate bowl, prepare the Egg Replacer mixture.  Dissolve completely.  Add the vanilla.  Pour into the sugar mixture.  Beat well.

4. Sift together the flour, salt, baking powder, and xanthan gum.  Add slowly to the sugar mixture while beating.  Mix just until the ingredients are thoroughly combined.

5. With a small spoon or cookie scoop, scoop out the dough and roll into a 1" ball.  Place the ball onto a nonstick cookie pan, leaving about 2" between cookies.  Once all the cookies are on the pan, take a small bowl and gently press the cookies down into a circle.  Sprinkle the top with granulated sugar.

6. Bake for 6-8 minutes.  Let cool.  Serve.

  Yield: approximately 30 cookies

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.  

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”

- Craig Claiborne

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.

Chicken Nuggets

Adapted from the recipe "Healthy Baked Chicken Nuggets"

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

1/2 c Gluten Free breadcrumbs*

1/4 tsp Italian herb seasoning

2 tsp olive oil

2 tbsp grated parmesan cheese

olive oil spray

1. Preheat oven to 425°. Spray a baking sheet with olive oil spray. 2. Put the olive oil in one bowl and the breadcrumbs, Italian seasoning, and parmesan cheese in another.

3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

*I used Kinnikinnick’s Panco Style Bread Crumbs for this recipe.