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I was looking for something different for dinner last night, and found this recipe for curry that looked great. The only change I made was to use apple juice instead of orange, and to make sure that I used Gluten-Free ingredients (boulion is the hardest of these to get gluten free).
Great flavor, awesome texture. A family hit, and one thats staying in my recipe box.
Find the recipe here.
I was looking for a way to use some leftover shredded chicken last night, and found this recipe. The combination of peppers and chicken with the honey sauce made this awesome! To make it gluten free all I needed to do was use corn tortillas instead of flour. The combination of textures provided by adding garbonzo beans to the traditional black beans and corn created a great contrast to the smoothness of the sauce. Give this one a try, you'll be suprised.
Another fast easy recipe for you all tonight. I love Tamales, but never have time to make them. This casserole has a lot of the same flavors, but obviously is not going to replace tamales in anyone's life. I loved the way the flavors blended so well, and it was a huge hit with the family.
you can find the recipe here. Enjoy!
If you haven't noticed yet, one of my favorite kitchen appliances is my crock-pot. I was looking for something different tonight, and felt like mexican food. I made this kind of enchilada casserole that turned out great. I used gluten-free cream soups, and had to modify cooking as a result since the original recipe called for condensed soup, which all contained wheat flour, and hence gluten. To make up for the extra water in the soup I cooked the recipe with the lid off so that it wouldn't retain as much of the moisture.
As a side note, one of the best ways to cook with any method is to understand it. By understanding that a crock-pot reduces cooking time by retaining moisture, I was also able to know that if I wanted to reduce moisture I needed to leave the lid off.
You can find the recipe here.
I was trying to think of something new and easy for you guys, and came up with the idea for BBQ pie.
I took some ground beef (1 1/2 lbs.) and browned it off with onions and Worcestershire sauce.
Then I added a cup of BBQ sauce and 2 cans of Baked Beans.
I poured the mixture into a casserole dish and topped it with a mixture of 1 cup Gluten-free Bisquik, 1/2 cup milk, and an egg. I poured the biscuit mix over the top of the meat and beans and baked it at 350 for 45 minutes.
It was a big hit with the family, and I hope you all like it.
I love cajun food, but have been afraid to mess with perfection to try and stay gluten-free. Most cajun recipes call for a flour rue, even something as seemingly simple as shrimp and grits. Tonight I decided to try it, using rice flour in place of wheat flour. Those of you with dairy issues can also use your favorite milk substitute without worry here (although use plain, not vanilla!).
The spice of Old Bay really spices up the shrimp, and hence the entire dish here. Add to that the flovor profile of the sausage and you have a nice solid meal. As with all cajun food, use Tabasco to taste. I leave it out of my recipes as it is really a personal preference.
The recipe is posted here. Enjoy, and let me know what you think!
One picture sometimes really is worth 1,000 words. Creamy chicken soup with bacon, potatoes, and gluten free dumplings will warm anyone on a cold winter evening. I love this recipe, and will definately make it again. To deepen the flavors I used chicken thighs instead of the breast meat the original recipe called for. The only other change I made was using gluten-free biscuit mix from BetterBatter, which worked exactly like it was supposed to, always a bonus for gluten free cooking.
The recipe is here, and you can find BetterBatter gluten free products here.
I love baked ziti. Always have. So much cheesy goodness. Great meat sauce. For those of you that have never had baked ziti, think a combination of lasagna and pasticcio.
Using the best ingredients, just like anything else in cooking, makes for better food. So when I decided to try baked ziti gluten free, I was worried about the new pasta more than anything.
The brown rice pasta held up perfecly, as you can see from the picture. The cheese coated it perfectly, and it didnt have flavor or texture any different than a normal wheat pasta.
Try this one, you won't be sorry!
Yes, you read that right. Bacon Jam.
I ran across this recipe on Pinterest, and the idea seemed too good to pass up. Bacon Jam??!?? Are you kidding me? How could I not make something called Bacon Jam?
The flavors of the salty bacon combine with the brown sugar, maple syrup, and apple cider vinegar to make an amazing flavor profile that cannot be missed. I will be making more of this as soon as what I have now is gone.
Now this is why we call the place Fat Boy Heaven!
I love lasagna. Cheesy meaty goodness can never be over stated. However, doing it wheat and gluten-free has been a struggle. I was at NewSeasons Market today, and found a gluten and wheat free lasagna noodle and thought I'd give it a try. To change it up, I decided to do them in individual servings using a muffin pan.
They came out tasting great, but didn't hold together real well. I think more sauce may have been what it took to make it hold better.
If you can't find the gluten free noodles, you can buy a roll of pre-made polenta and thinly slice it. Polenta is frequently used as a substitute for pasta, and would be great here.
Give it a try, the flovor was great, and the fun change with the serving had the wife and kids raving. The recipe can be found here.
Braised Beef Ribs served over riceOne of the things that happens in every household is opening the fridge and finding leftovers that are too good to toss. Tonight I got to thinking about the leftover French onion soup I made the other night, and had an idea. If I added a beer to it, there would be enough liquid to braise some beef! Boneless ribs were on sale, so they got added to the plan. Here's what I did:
Pre-heat your oven to 350. Brown 3-4 pounds (6-8) Boneless beef ribs in olive oil over medium high heat in a dutch oven. Add 2-3 cups of that left over french onion soup along with a bottle of beer. Throw the covered dutch oven into the oven for 2 hours. Increase the heat to 400 and remove the lid of the dutch oven so that about 1/3 of the liquid evaporates (about 30 minutes).
Serve over white-rice and enjoy your little slice of fat boy heaven!
I love french onion soup, and this seemed like just the day to enjoy it. I modified a recipe from AllRecipes.com to fit my tastes and our dietary needs, and it came out fantastic!
Adding the apples and bourbon gave it a very complex flavor profile, and using cheddar cheese to the top really helps set the combination of flavors off.
I know Wednesday has been cooking with Beer night, but I was craving biscuits and gravy tonight. It's hard with needing to keep things Gluten free, but it came out really well!
Biscuits:
2/3 Cup Milk
2 cups Gluten-Free Bisquick
3 eggs
2/3 cup shortening
Directions:
1. Cut shortening into bisquick until pea-sized chunks form
2. Add milk and eggs, stiring until mixture forms into dough
3. Use tablespoon to drop dough onto ungreased cookie sheet
4. Bake at 400 degrees for 13-16 minutes
Gravy:
1lb Ground Beef or Sausage
3/4 cup White Rice Flour
2 cups milk or milk substitute
Salt and Pepper to taste
Directions:
1. Brown meat in large skillet on medium
2. Sprinkle flour over meat until all grease is absorbed and no loose flour remains in pan
3. Add milk, stirring consistantly until gravy thickens to desired consistancy. If gravy gets too thick, milk can be added to thin it out. Continue to stir until ready to serve.
Tonight I wanted to try something different than the old standby soups I've been doing lately. I saw a recipe idea for bean and brisket soup and modified it a bit to meet our dietary needs.
The soup turned out great, getting rave reviews from the family. The corned beef made it a bit too salty for my taste straight from the package. I should have maybe soaked it in water to try and get some of the curing out, but otherwise it was amazing. As with any soup, the true test will be how it is the next day after the flavors have married together overnight, but I'm calling this one a hit.
Alsation Pork with Sauerkraut
An amazing one pot meal. A great combination of flavors and textures that will please everyone in your house. Prep takes a bit, but the results make it all worth it. The sugar and aples take away all of the sourness usually found in kraut, and leave a nice soft flavor from the fermentation.
Come on, how many dishes have Pork, Bacon, Sausage, and fermented cabbage? This is a great dish, and makes for amazing leftovers as well.
We had some chicken in the fridge that I needed to use tonight, but it was cooking with beer night. I wasn't sure what to do, but I figured anything cooks fine in a crock pot, right?
The kids went back for seconds, and my Daughter said it was the best thing I've made since we started the cooking with beer segment here on FatBoyHeaven.com. Enjoy!
As always, the recipe is here.
Saw this idea at allrecipes.com and thought it would be good tonight with the wife working late. Kids loved it.
It was a nice combination of flavors, and went together real quick and easy. I'm sure the kids will want it again.
I know I am posting this late, but I was a bit under the weather this week and didn't get things posted that I should have. I found this recipe online and adapted it to be better for those with wheat and gluten problems.
Quick and easy prep made this a great meal, and it drew rave reviews from the family. Cheese, Bacon, eggs and onions combine for great flavor and make for an awesome meal anytime. I did it for dinner this time, but I can see taking it to brunches as well. We may even do this in the fifth wheel the next time we go camping.
Enjoy the picture, and you can find my version of the recipe here.
Going to college in South Florida, I learned to LOVE cuban food. One of the regular parts of my diet became Lechon Asado with yellow rice. A juicy, tender pork seasoned with citrus and garlic. The slow cooker is a great way to cook it unattended. For a more authentic texture and flavor, sauté the meat after removing it from the slow cooker. A great Gluten Free and Wheat Free meal.
Cuban pork with yellow rice
The rickness of the pork is broken up a bit by the citrus, and the spices help round out the flavor. The mixture has always been perfect. I always eat it with cuban bread or tortillas as well.
Find my slow cooker version of this Cuban classic here.
We love breakfast around here, and we love bacon even more. So combining the two into a delicious pancake is a no brainer. I love crispy edges on my pancakes, and the best way to get that texture and flavor is to fry the pancakes in plenty of hot bacon grease. This recipe just makes the process easier, and I think tastier. It worked great tonight, and we will definately do it again. Recipe is here!
The mixture of bacon and maple inside the pancake meant that even I didn't need to add butter or syrup to make these taste perfect. Nice fluffy texture an perfect flavor. I was a bit worried that the wheat-free flour mix would make these a bit denser than normal wheat flour, but they really were perfect.
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