4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS:
Preheat oven to 350°F
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

So what are the benefits for spatchcocking a bird? Well, let’s see. It’s cooked in no time, really easy to prepare, lays flat so you don’t need a big oven and you can cook other things in the oven at the same time. Oh, and it’s a lot easier to carve. I’m sold. How about you?

So what do you need to spatchcock and what exactly does that mean? Well, all you really need is a pair of poultry shears or sturdy kitchen shears, a cookie sheet with sides or a jelly roll pan, and a little muscle. Spatchcocking is just a funny sounding term for cooking a whole chicken or turkey by removing the backbone and splaying the bird out flat. That’s it.

Now that I’ve taken the mystery out, don’t let on to your guests that’s all it is. Just use this fancy term and impress your guests.

Ingredients:
Stuffing for under the skin
2 cloves organic garlic diced
8 ounces mushrooms sliced- I used cremini
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp sage
1/2 tsp Kala Jeer- if you don’t have this just omit it.
Celtic Sea Salt and Pepper to taste

Bird and basting:
large organic whole chicken- I had a 6 pound bird
2 TB Organic Extra Virgin Olive Oil
1 TB Course Celtic Sea Salt
1 tsp Fresh Ground Pepper

Directions:
First you want to make the stuffing that will be placed between the breast meat and the skin. While this tastes good with the chicken, I wouldn’t use this same stuffing for a turkey. Saute your garlic in a little oil on medium high. You want the garlic to release it’s oils and then remove it from the pan before it browns. You don’t want to burn garlic, it tastes really bad.

Next toss your sliced mushrooms in the pan and saute until brown. Remember not to salt your mushrooms before they brown. It will release the moisture in the mushrooms and then they will steam instead of brown. When you’re happy with the mushrooms mix in the rest of the spices, add the garlic back in and combine. Take off the burner and let cool.

Now lets prepare the bird. First preheat your oven to 4500.

Wash and dry your bird.

Next you want to take your kitchen shears and cut the backbone out of the chicken. Cut straight down both sides of the bone beginning at the tail. If you hit a tough spot try using the tip of the shears.

Now you that you have it cut open make sure it’s dry inside. You can also take out any extra fat and if there are any leftover giblets.

Then you want to turn it over and break the breast bone. To do this you’ll want to make sure you have leverage. For me that was standing on my step stool. Place your hand on one side of the breast, close to the breast bone. Now push down until you hear a crack. This will take a little elbow grease. It will be easier if you utilize that leverage.

Transfer the bird to your rimmed baking sheet. Let your bird rest for 30 minutes. While it’s resting mix together your basting mixture.

For the baking sheet, I used parchment paper but if you want to be able to deglaze the pan for juices to make a sauce or gravy, don’t use parchment or foil.

Time to stuff the bird. Using your fingers first and then a knife if needed, make sure you can have space between the breast meat and the skin. Sometimes it will take a knife to get through that filmy skin. Take the cooled stuffing between your forfinger and middle finger and slide it up under that skin.
Time to oil up the bird. Take the oil, salt and pepper mixture and baste the chicken. You will want to do this again half way through the cooking process. For my turkey I’ll add in paprika for that deep color.

Roast at 450 degrees until the thermometer inserted in the thickest part of the thigh reads 165 degrees. This should take around 50 minutes for a 6 pound bird. For a 12 pound turkey it will take about 1 hour and 10 minutes.

Let the chicken rest 15 minutes and the turkey 20 minutes before you carve.
How to carve this bird.

First you want to cut the legs from the breast. Cut where the thigh connects to the breast.

Cut the drum sticks from the thighs at the joint. Put this on your platter and cover with foil.

Cut the wing from the breast, then slice the breast.

If you decide to cook your turkey this way for Thanksgiving too, take a photo and send it in. We’ll have a spatchcock exhibit.

For more great recipes like this and more visit Diane Eblin’s blogThe W.H.O.L.E. Gang.

Beware: This cake is often called flourless. However, it is most often made with bread crumbs rather than flour making it flourless but not gluten-free. Substituting bread crumbs with delicious Blue Diamond Hazelnut Nut Thins makes this dish safe for a gluten-free diet.

Ingredients:

• 5 eggs separated
• 1 cup hazelnuts, toasted with skins removed, and chopped fine in a nut grinder
• 1 teaspoon vanilla extract
• 30 Blue Diamond Hazelnut Nut Thin Crackers
• Pinch of cream of tartar
• 1 cup sugar
• Whipping cream
• ½ cup chopped hazelnuts for topping

Directions:

1. Preheat oven to 350 degrees.
2. Place crackers and nuts in food processor and grind until fine.
3. Grease only the bottom of a 9 inch spring form pan. Cut a circle of parchment, and place it in the pan, and grease the parchment as well. Parchment circles can be purchased, as well.
4. Beat the eggs yolks on medium-high speed for 10-12 minutes until eggs are lemon-colored and thick. Continue beating and add sugar gradually over the next 10-13 minutes, until mixture is thick.
5. Mix in nut and cracker crumbs and the vanilla.
6. Using a clean bowl and beaters beat the egg whites with a pinch of cream of tartar, slowly at first, and then increase speed until stiff peaks form. Be patient.
7. Incorporate meringue slowly. Fold ¼ of the egg whites into the yolk and nut mixture. Then gently fold in the remaining egg whites. Pour the batter into the prepared pan, and place it on a baking sheet in the pre-heated oven.
8. Bake approximately 20 to 25 minutes. Remove when the torte is golden and springs back when touched in the center. After removing the torte from the oven, the center will deflate slightly. Let the torte cool completely in the pan. Use a flat knife or spatula to gently separate the sides of the torte from the pan before releasing the spring form. Remove the parchment.
9. Spread whipped cream sweetened with superfine sugar over the top of the torte. Top with Hazelnuts. Store in refrigerator until serving.

Ingredients:
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts

Method:
Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Makes 16

Nutrition:
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

This is a fast and easy recipe to make on a night when you really just want to eat and not cook. It’s gluten and dairy free and full of the most amazing flavor. This recipe will make enough for 12 tacos with leftover filling for an omelet the next morning.

Ingredients:
1 pound bay scallops
2 Purple Sweet Potatoes diced (can sub regular potatoes)
8 oz Easy Homemade Fresh Chorizo
½ red onion diced
Handful of fresh cilantro chopped
1 tsp Organic Virgin Coconut Oil
Salt and Pepper to taste
Corn Tortillas, warmed

*See notes for substitution ideas.

Directions:
First thing you want to prep is your purple sweet potato. Peel and dice it and add it to a microwave safe bowl with water. Cook on high for 6-10 minutes until they have started to soften. The length of time will depend on your microwave. Pre-cooking these potatoes while you are getting everything else ready, will go a long way to getting this dish cooked up fast.

Heat your pan on medium high and then let the coconut oil melt. Add in your diced onions and cook until soft. I like to remove these to a serving bowl while I cook the chorizo so they don’t over cook. Remove the chorizo and add the purple sweet potatoes to the pan. When they have browned remove them to your serving bowl and toss the scallops into the pan. Make sure they are dry before adding them to your pan or they will steam and not brown. Although I find it difficult to brown the smaller bay scallops as compared to the large sea scallops. Warm your tortillas and keep them wrapped or covered on your table.

Once they scallops are cooked add them to your serving bowl along with the cilantro. Mix it all together and taste. You may or may not want to add any salt and pepper. The chorizo is so full of flavor and seasonings that I didn’t need anything else. You may feel differently.
At the table spoon the mixture into your tortilla, fold in half and eat. It doesn’t even need any salsa but if I were going to try some it would definitely be a Creamy Tomatillo or Regular Salsa.

*Notes:
You can substitute a white potato for the purple sweet potato. I found the purple sweet potatoes at the International Market.
You can substitute the large sea scallops for the smaller bay scallops if that is what you have on hand. Just cut them into bite size pieces after you cook them.
If you don’t like or have scallops you can substitute shrimp. Thanks Alta!
If you have chorizo that comes in a casing and it’s fresh, take it out of the casing to cook. If it’s cooked links just dice it so it will be smaller than the potatoes.
You can also use homemade tortillas which would make this dish taste even better.

For more great recipes like this and more visit Diane Eblin’s blogThe W.H.O.L.E. Gang.

Ingredients:
1 Tbsp. extra virgin olive oil
1 lb. whole skinless & boneless chicken breast, cut in 4 pieces
1 medium red onion, chopped
3 garlic cloves, chopped
8 oz. sliced white mushrooms
3 Tbsp. chopped flat-leaf parsley, divided
1 Tbsp. chopped fresh rosemary, or 2 tsp. dried, crumbled
1 can (about 15 oz.) diced tomatoes, with their juices
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Salt and freshly ground black pepper

Heat the oil in a medium skillet over medium-high heat. Brown the chicken lightly on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.

In the same pan, sauté the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Add the mushrooms and cook, stirring often, until they release their liquid and soften, about 6 minutes. Mix in 2 tablespoons of the parsley and the rosemary. Add the tomatoes, tomato paste and vinegar, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.

Return the chicken to the pan. When the sauce bubbles, reduce the heat, partially cover and simmer 15 minutes. Turn the chicken and cook until it is no longer pink in the center at the thickest part, about 5 minutes longer. Season to taste with salt and pepper.

Divide the Cacciatore among 4 plates.

Serve with White Rice

Garnish with the remaining parsley and serve.

About Chef James W. Harris II

Chef Harris (of Harrah’s Resorts in Atlantic City) was trained in the culinary arts at Johnson & Wales University. He has qualified as a GREAT Guide as part of NFCA’s Gluten-free Resource Education and Awareness Training program. This qualification enables Chef Harris to assist chefs and restaurants desiring to learn about gluten-free cooking—the right way!

A former Marine, Chef Harris has seen food preparation across the spectrum. Chef Harris has practiced has his culinary arts at Harrah’s in St. Louis and, now, in Atlantic City. Before working with Harrah’s, Chef Harris worked at a number of well-known restaurants, including Outback Steakhouse, Aramark, and Delta Queen Stream Boat Company in New Orleans.

For those who go to Atlantic City and want to be certain that they can dine at a facility that is familiar with gluten-free cooking, Harrah’s Resort is the place to go.

They concentrate on building loyalty and value by being the most service-oriented, technology-driven, geographically diversified company in gaming. Gluten-free dining is part of this high level service.

10 medium plum tomatoes
2 teaspoons of olive oil
1 tablespoon of pesto
4 ounces of ripe Brie cheese
Flat leaf parsley or basil
Salt and pepper to taste

Preheat oven to 325°F. Lightly oil a jelly roll pan. Cut the tomatoes lengthwise in ½. Arrange the tomatoes cut-side up in the prepared pan. Sprinkle with salt and pepper then drizzle with olive oil. Roast the tomatoes for about 50 minutes or until they are very soft. Let the tomatoes rest until warm, then arrange them on a small platter. Spoon a dab of pesto onto each tomato half with a small slice of Brie. Decorate with fresh herbs. Serve immediately.

20 mushrooms
1 – 9 oz. box of frozen spinach
5 pieces of bacon
¼ cup of blue or gorgonzola cheese or to taste

Defrost and drain spinach. Cook bacon, cool, and crumble into very small pieces. Mix bacon, spinach, and cheese. Fill the cap of the mushroom with a heap of the mixture. Bake in the oven on 325°F for 25 minutes.

• 2/3 cup Sorghum Flour
• 1/2 cup Rice Flour
• 2 tablespoons Tapioca Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Xanthan Gum
• 2/3 cup Powdered Palm Sugar
• 1/2 cup Vegetable Shortening

Frangipane (Filling) Ingredients:

• 1/3 cup Coconut Oil
• 2/3 cup Granulated Palm Sugar
• 3/4 cup Almond Meal
• 2 teaspoons Rice Flour
• 1 teaspoon Arrowroot
• 1 Egg
• 1 Egg White
• 2 teaspoons Almond Extract
• 1 teaspoon Vanilla Extract

Caramelized Apples Ingredients:

• 3 Apples (Granny Smith or Fuji)
• 1 cup Granulated Palm Sugar
• 2 tablespoons Coconut Milk
• Juice of 1/2 Lemon
• 3/4 teaspoon Cinnamon

Instructions:

1. Preheat your oven to 350 degrees.
2. Begin with the crust! In a food processor buzz together all the dry ingredients for the crust.
3. Add the vegetable shortening in spoonfuls and pulse the mixture until it resembles sand.
4. Dump the mixture into a 10 inch tart pan and press it into place using your fingers and/or a fork. Make sure to push the crust up the sides!
5. Bake this for 15-20 minutes, or until light brown and toasted.
6. Allow the crust to cool while you make the frangipane!
7. In a food processor, buzz together the coconut oil and palm sugar.
8. Add the almond meal, rice flour and arrowroot and pulse until well blended.
9. Add the egg and egg white and blend until smooth, about one minute.
10. Add the almond and vanilla extracts and pulse until combined.
11. Set this aside and get started on the caramelized apples.
12. In a saute pan over medium-low heat, stir the sugar and coconut milk. Let it bubble and thicken slightly, about 5 minutes.
13. Add the apples, lemon juice and cinnamon and cook until syrupy over medium heat. The apples should be soft but not mushy, about 10 minutes. Set this aside.
14. Preheat your oven to 350 degrees.
15. Get started with the assembly line! Spread the frangipane into the cooled tart shell. Arrange the apples however you like (fancy or floozy, it all tastes the same). Slide the completed tart into the oven for 20-30 minutes, or until the frangipane rises slightly and is golden all over.

Ingredients:

• 6 chicken breasts
• 1 small can of tomato paste
• 1 tablespoon of brown sugar
• 1 teaspoon oregano
• 3 pieces of cooked bacon
• 15 Nut Thin Smokehouse Crackers

Directions:
Mix tomato paste, brown sugar, and oregano together. Using hands, completely coat chicken breasts with mixture. Place in oiled 9 x 12 baking dish. Bake at 350 for about 45 minutes.
Place bacon and crackers in food processor and blend until fine crumbs.
Top with crumbs for the last 10 minutes.