Garlic Shrimp and Sausage Skillet

May 19, 2022

Jones Dairy Farm logoRecipe courtesy of Jones Dairy Farm and Rena from Healthy Fitness Meals

Start the summer season right with this shrimp and sausage skillet featuring summer squash!

This recipe is made with all-natural, certified gluten-free Jones Dairy Farm Turkey Sausage Links.

A photo of a skillet filled with shrimp, sausage, zucchini and peppers.

Ingredients:

  • 1 package (7 oz) Jones Dairy Farm Turkey Sausage Links, chopped
  • 1 pound raw shrimp, peeled and deveined
  • 1 medium green zucchini, sliced
  • 1 medium yellow zucchini, sliced
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped into chunks
  • 2 tablespoons olive oil, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon mild paprika
  • 2 tablespoon fresh parsley, chopped (plus more to garnish)
  • Salt and pepper to taste

    Directions:

    1. Place shrimp in small bowl and mix in one tablespoon olive oil, salt, pepper and paprika.
    2. Add shrimp to a large skillet over medium heat. Cook 2-3 minutes on each side. Remove shrimp and set aside.
    3. Using the same skillet, add one tablespoon of oil, turkey sausage, and onions. Toss together for about two minutes.
    4. Add bell pepper, zucchini, parsley, garlic powder, salt, and pepper to taste. Cook for three minutes until zucchini is tender and cooked through.
    5. Add cooked shrimp back in. Toss for another two minutes.
    6. Garnish with fresh parsley and serve. Enjoy!
    PERMALINK
    TAGS: DAIRY-FREE, DINNER, LUNCH, RECIPES OF THE WEEK

    Coconut Cake

    April 4, 2022

    This recipe was provided courtesy of Taleen Benson, author of the cookbook Just as Tasty: Gluten-Free and Eggless Baking Through the Seasons and blogger at Just As Tasty.

    View of a coconut cake from above. Two pieces are cut and on a plate next to the cake.

    Ingredients for the Cake

    Makes 12 servings

    • 2 cups (296g) gluten-free flour blend
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 1 cup (226g) unsalted butter, room temperature
    • 1 cup (200g) granulated sugar
    • ¾ cup (171g) plain Greek yogurt, room temperature
    • 2 teaspoons vanilla extract
    • 1 cup (240ml) buttermilk, room temperature
    • ⅔ cup (35g) unsweetened shredded coconut

    Ingredients for the Glaze and Topping

    • 1 cup (120g) powdered sugar, sifted
    • 5 tablespoons heavy whipping cream
    • 1 cup (53g) unsweetened shredded coconut, toasted*

    *To toast the shredded coconut, spread an even layer on a parchment-lined baking sheet. Toast in the oven at 350°F for 5 minutes.

    Directions

    1. Preheat the oven to 350°F. Grease a 9.5” bundt pan and set aside.
    2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
    3. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the Greek yogurt and vanilla extract and beat to combine. Add the dry ingredients in thirds, alternating with the buttermilk. Start and end with the dry mixture and beat briefly after each addition to combine. Fold in the shredded coconut.
    4. Pour the batter into the prepared pan. Bake for 48–50 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before inverting onto a wire cooling rack. Cool completely before topping with the glaze.
    5. To make the glaze: Mix the powdered sugar and heavy cream until the glaze reaches drizzling consistency, then drizzle over the cake and top with shredded coconut.
    PERMALINK
    TAGS: DESSERT, HOLIDAY

    Grandma’s Noodle Kugel

    March 29, 2022

    A plate with slices of kugel.Kugel, a sweet, egg noodle casserole, is a common sight at any Jewish party. Try making this for your next holiday event, Jewish or not.

    Ingredients

    • ½ stick butter or margarine
    • ½ pound gluten-free lokshen (egg noodles)
    • 3 eggs
    • 3 cups milk
    • 1 small carton cottage cheese
    • ½ cup sour cream
    • 2 teaspoon sugar
    • 2 teaspoon cinnamon
    • 1/3 cup raisins

    Directions

    1. Preheat oven to 375°F.
    2. Cook noodles and drain.
    3. Separate 3 eggs and beat yolks, reserving egg whites.
    4. In a separate bowl, whip egg whites until stiff.
    5. Melt butter or margarine in baking pan.
    6. Combine noodles with egg whites, cottage cheese, sour cream, sugar, cinnamon and raisins in baking pan.
    7. Stir in milk and fold in egg yolks.
    8. Bake 60 minutes.
    9. Let stand 15 minutes. Can be served warm or cold.
    PERMALINK
    TAGS: DESSERT, DINNER, HOLIDAY

    Bittersweet Chocolate Pecan Pie

    March 10, 2022

    No Southern holiday would be complete without a pecan pie! For an extra touch, serve this pie with whipped cream or vanilla ice cream.

    A slice of pecan pie on a plate with a fork.

    Ingredients:

    • Frozen gluten-free pie crust
    • 1 ½ cups pecan halves or pieces
    • 1 ½ cups dark chocolate chips
    • 1 Tbsp. gluten-free all-purpose flour
    • 1/2 cup (1 stick) unsalted butter at room temperature
    • 1/2 cup packed light brown sugar
    • 3 large eggs
    • 1/2 cup dark corn syrup, molasses, maple syrup or honey
    • 2 tsp. pure vanilla extract
    • 1/4 tsp. salt

    Directions:

    1. Preheat oven to 350°F.
    2. Toss together the pecans, chocolate and flour in a medium bowl.
    3. With an electric mixer on medium speed, beat together the butter and sugar in a large bowl until light and fluffy.
    4. Beat in the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
    5. Add vanilla, salt and your choice of syrup, and beat until blended; the mixture may look curdled—this is normal.
    6. Stir in most of the the pecan mixture. Set aside a few to top the pie.
    7. Transfer the filling to the pie shell, then arrange some pecans on the top.
    8. Bake for about 55 minutes, until a wooden pick inserted in the center comes out with just a bit of melted chocolate. The pie should be set around the edges, but still jiggly at the center.
    9. Cool the pie completely in the pan on a wire rack and then enjoy! The pie will keep for two days at room temperature.
    PERMALINK
    TAGS: DESSERT, HOLIDAY

    Chicken & Dumpling Soup

    December 6, 2021

    Recipe courtesy of our sponsor Schär

    There’s nothing quite as fragrant as the aroma of homemade chicken and dumpling soup wafting through your home—and this satisfying soup tastes just as good as it smells!

     


    Ingredients

    • 3 packages Schär Gluten-Free Rosemary Table Crackers
    • 3 eggs
    • 3 Tbsp water (dough)
    • 3 Tbsp butter, melted
    • 1/4 cup green onions, finely chopped
    • 1/4 cup Parmesan cheese, grated
    • 1/4 tsp nutmeg
    • 1 pinch of black pepper
    • 4 cups chicken broth
    • 2 cups water (soup)
    • 8 oz chicken breast
    • 3/4 cup celery, finely diced
    • 3/4 cup carrots, finely diced
    • 3/4 cup parsnips, peeled and thinly sliced

    Directions

    1. Put the crackers in a food processor or blender and pulse into fine crumbs*. This makes about 1 cup of crumbs.
    2. Whisk together eggs, water, and butter in a medium bowl. Stir in the cracker crumbs, green onions, cheese, nutmeg and pepper until a stiff mixture forms.
    3. Cover dough and chill for 30 minutes. The mixture will thicken as it chills.
    4. Pour chicken broth and water into a stock pot and bring to a boil over medium-high heat. Lower heat to simmer.
    5. Add chicken breast to the broth and simmer chicken for 20 minutes or until chicken is cooked through.
    6. Remove chicken to a plate to cool.
    7. Add celery, carrots and parsnips to the broth in the pot and simmer for 20 minutes or until vegetables are soft. Meanwhile, cut the cooled chicken breast into small strips about 1 ½ inches long.
    8. Add the chicken back to the broth. Adjust heat to low and bring to a gentle boil.
    9. Form dumpling dough into balls (you can use a teaspoon, mini ice cream scooper, or hands to do this) and then drop the dumplings into the boiling soup.
    10. Reduce heat to simmer, cover the pot, and cook dumplings for 20 minutes.
    11. Ladle soup into bowls and serve.

    *If you don’t have a food processor you can make the crumbs by placing the crackers in a large zipper-style plastic bag, sealing the bag and using a rolling pin to crush the crackers into fine crumbs.

    PERMALINK
    TAGS: SOUPS/STEWS, RECIPES OF THE WEEK

    Thanksgiving Crackerfest: Three Festive Recipes

    November 22, 2021

    Stuffed mushrooms in the oven.To show how thankful we are for Crunchmaster, we’re sharing three recipes incorporating their delicious gluten-free crackers that we think can be new Thanksgiving classics.

    Blue Cheese, Olive and Cracker Stuffed Mushrooms

    Ingredients:
    • 1 container button mushrooms (16 oz)
    • ½ cup crushed Crunchmaster Multi-grain Sea Salt Crackers
    • ¼ cup finely chopped green onions
    • ½ cup kalamata olives, pitted and chopped in a food processor
    • 2 oz blue cheese crumbles
    • 1 Tbsp mayonnaise 
    Directions:
    1. Preheat oven to 350°F.
    2. Wash mushrooms and remove stems to make a pocket for filling.
    3. Spray a cookie sheet with cooking spray/olive oil spray and bake mushrooms stem side down for 10 minutes.
    4. While mushrooms are baking, mix together crushed crackers, chopped green onions, chopped kalamata olives, blue cheese crumbles and mayonnaise.
    5. Remove mushrooms from the oven, spray or brush again with oil and flip over.
    6. Stuff the mushrooms with the cracker mixture.
    7. Bake for another 15–20 minutes. 
    8. Remove, let cool slightly and serve!

    Maple-Mustard Roasted Brussels Sprouts Starters

    Ingredients:
    • 16 oz bag Brussels sprouts, washed, trimmed and cut in half
    • 2 Tbsp olive oil
    • 2 Tbsp maple syrup
    • ½ tsp Dijon mustard
    • ½ tsp yellow mustard
    • Pinch of garlic powder
    • Pinch of cayenne pepper
    • 3 drops liquid smoke
    • Salt and pepper to taste (adjust the salt, based on your cracker variety)
    • Package of Crunchmaster Rosemary & Olive Oil multiseed Crunchmaster crackers
    Directions:
    1. Preheat the oven to 400°F. 
    2. Toss the trimmed and halved Brussels sprouts in a bowl in the olive oil. Sprinkle with a pinch of salt and pepper.
    3. Spread the sprouts in a single layer on a parchment paper-lined baking sheet, put in the oven and bake for 15 minutes.
    4. While the sprouts are baking, combine the rest of the ingredients in the bowl that you tossed the sprouts and oil in.
    5. When the timer goes off, remove the sprouts from the oven.
    6. Slide them into the bowl with the syrup mixture. Toss well, then return the sprouts to the baking pan, reusing the same parchment paper.
    7. Bake for an additional 7 minutes.
    8. Remove pan from the oven and top crackers with sprouts shortly before serving. 

    Cranberry and Rosemary Cracker Bites

    Ingredients:
    • 12 oz bag raw cranberries
    • 1 cup sugar
    • 1 cup water
    • 1 Tbsp Holiday spice mix (cinnamon, nutmeg, cloves, allspice, etc.)
    • Feta cheese
    • Crunchmaster Rosemary & Olive Oil crackers
    Directions:
    1. In a medium pot, mix water and sugar and boil over medium heat. Stir frequently to ensure sugar dissolves.
    2. Pour cranberries into boiling sugar-water mixture and cook for 5 minutes, stirring frequently. 
    3. Add spice mix and stir.
    4. Boil for another 5 minutes.
    5. Take off heat and allow cranberry sauce to cool.
    6. Spoon cranberry sauce onto cracker, top with cheese and enjoy!

    Note: Try substitutions like strawberry preserve, marmalade, or other fruit jams. Substitute Brie or Camembert for feta.

    PERMALINK

    Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs

    November 15, 2021

    Recipe courtesy of Jones Dairy Farm 

    The best meatball appetizers deliver the right blend of sweet and savory, and these tasty treats fit the bill.

    This recipe is made with a certified gluten-free Jones Dairy All Natural Sausage Roll.

    Meatball Ingredients:

    • 1 pound ground turkey
    • 1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
    • 1 cup sweet potato, shredded
    • 1 cup apple, shredded
    • 1 egg
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon dried onion flakes
    • 1/8 teaspoon pepper
    • 1/8 teaspoon salt

    Glaze Ingredients:

    • 4 cups cranberry juice cocktail
    • 1/3 cup sugar

    Directions:

    1. Preheat oven to 375°F. Grease baking sheet and set aside.
    2. In medium bowl, combine all meatball ingredients and mix thoroughly.
    3. Form about 25 cocktail-sized meatballs and place on prepared baking sheet.
    4. Bake meatballs for 18 minutes or until cooked through.
    5. While meatballs are baking, prepare sauce: in medium saucepan over high heat, combine cranberry juice cocktail and sugar. Bring to a boil, then reduce heat and simmer until reduced to a syrupy consistency that will coat the back of a spoon.
    6. Pour sauce over cooked meatballs and stir, coating meatballs completely with the sauce.
    7. Serve with toothpicks.
    PERMALINK
    TAGS: APPETIZERS/SNACKS, DINNER, HOLIDAY, THANKSGIVING, RECIPES OF THE WEEK

    Pumpkin Chocolate Chip Muffins

    November 2, 2021

    This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

    Recipe by Katie Blauser


    Gluten-Free Pumpkin Chocolate Chip Muffins by Katie

    Ingredients:

    • 1 cup canned pumpkin (not pumpkin pie)
    • 1/2 cup brown sugar
    • 1/2 cup oil (coconut or olive)
    • 2 eggs
    • 2 cups Josie’s Best Muffins & More Gluten-Free Mix
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 tablespoons maple syrup
    • 1/2 cup gluten-free chocolate chips

    Directions:

    1. Preheat the oven to 350°F. Grease or line a muffin tin.
    2. Mix the wet ingredients together well.
    3. Gradually add the dry ingredients and mix until there’s no lumps. Gently stir in the chocolate chips.
    4. Spoon the batter into the prepared muffin tin.
    5. Bake for 22–24 minutes.

    PERMALINK
    TAGS: BREAKFAST, DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING

    Cheesy Potato Stacks

    This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

    Recipe by Leslie Benson/My Gluten Free Cucina


    Gluten-Free Cheesy Potato Stacks by Leslie (My Gluten Free Cucina)

    Ingredients:

    • 1 large sweet potato, peeled
    • 4 small red potatoes, skin on
    • Cooking spray
    • 4 tbsp. unsalted butter, melted
    • 1/3 cup 1% milk
    • Seasoned salt, to taste
    • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
    • Fresh thyme for garnish

    Directions:

    1. Grate the cheese and slice the potatoes very thin, using a mandoline or sharp knife. Leave some of the skins on the red potatoes for more color and texture.
    2. Heat the butter, milk and seasoned salt, whisking together well.
    3. Preheat the oven to 400ºF and coat a 12 cup muffin pan with cooking spray.
    4. Begin layering the potatoes in the muffin cups, alternating red potato and sweet potato slices until the cups are half full. Use the smaller slices on the bottom for the best fit.
    5. Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.
    6. Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down).
    7. Once the cups are full, finish off the remaining butter and cheese by drizzling it over the top of the stacks. Sprinkle more seasoning over the top as well.
    8. Bake for 40–45 minutes, until the edges are nicely browned and the cheese has melted.
    9. To serve, use a spoon to carefully remove each stack and invert onto a serving platter. Garnish with fresh thyme.
    PERMALINK
    TAGS: HOLIDAY, SIDE DISHES, THANKSGIVING

    Peanut Butter Cups

    This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

    Recipe by Tammy Aiken


    Gluten-Free and Dairy-Free Peanut Butter Cups by Tammy

    Ingredients:

    • 1/3 cup gluten-free smooth peanut butter
    • 1/8 teaspoon sea salt or table salt
    • 1 tablespoon confectionery sugar (powdered sugar)
    • 1 cup Enjoy Life Semi-sweet Vegan chocolate chips
    • Peanut butter cup mold. I use the Palksky chocolate almond peanut butter cup mold.

    Directions:

    1. In a glass measuring cup mix the peanut butter, salt, and sugar. Set aside.
    2. In another glass measuring cup or a microwavable bowl, add 1 cup of chocolate chips.
    3. Melt the the chocolate chips in the microwave in 30 seconds intervals until smooth, mixing as you go.
    4. Warm the peanut butter mixture in the microwave for 15 to 20 seconds until melted and smooth. Mix.
    5. Add 1 full teaspoon of chocolate to each mold section. Spread over the bottom and up the sides of the mold.
    6. Add 1/2 tablespoon of the peanut butter filling to each section and spread over the bottom.
    7. Add 1/2 tablespoon of chocolate over the top and spread to cover.
    8. Put into the refrigerator for 25 to 30 minutes and allow them to set.
    9. Remove the mold from the fridge, pop each cup out and enjoy.
    PERMALINK
    TAGS: DAIRY-FREE, DESSERT, HOLIDAY, VEGETARIAN


    Showing 1-10 of 924
    1 2 92 93