Gluten Free No Bake Pumpkin Pie

Of course you can make this pie with a regular graham cracker pie shell, but this is a great Gluten Free alternative for your guests on a restricted diet. 

• 1 Gluten Free Graham Cracker Pie Shell
• 1-Cup Pumpkin
• 1-Cup Plain Greek Yogurt
• 1 Package of Instant Pudding (Butterscotch or Caramel)
• 1 Teaspoon Pumpkin Spice

3 Tablespoons Heavy Cream or Half and Half (optional)

Mix together the pumpkin, yogurt, pudding and spice mix.

The mix will be thick so be careful not to crack the pie shell when filling.

You can add 3 tablespoons of heavy cream or half and half for a fluffier version, but do not over dilute.

Refrigerate for 1 hour or overnight.

Serve with Whipped Cream.

NOTE - Although Jell-O brand pudding may not have gluten listed in the ingredients, the product is not labelled gluten free and may have come into contact with gluten during the manufacturing process. 

Crab Corn and Bacon Chowder

Very easy and very delicious. Make sure you season with salt and pepper at the end because crab can be salty sometimes.

• 4 slices thick cut bacon, diced
• 3 tablespoons butter
• 1mediu m  onion, chopped
• 1 cup half & half (use heavy cream if prefer thicker)
• 2 cups fresh cooked crabmeat
• 1 can corn corn kernels, drained
• ½ teaspoon salt
• ½ teaspoon black pepper, freshly ground
• 2 bay leaves
• 1/4 cup fresh lemon juice
• 1 medium russet potato cooked and diced (optional)
• 8 cups fish stock ( can use chicken or vegetable stock)

Cook bacon in a medium pot until just crisp. Remove from pot and drain on a paper towel. Remove all but 2 tablespoons of the bacon grease from the pot. Add butter. Sauté onion until tender, stirring frequently. Stir in cream and remaining ingredients. Bring to a boil, reduce heat and simmer for about 10 minutes until thickened. Remove bay leaves. Season with salt and pepper to taste. Add chopped bacon and parsley.

Carrot Leek Zucchini Soup

Super easy and super delicious!

• 1 bag of baby carrots
• 3 zucchini peeled and seeded
• 1/2 of one large leek
• 2 tabl butter
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 4 cups chicken broth 
• 1/4 cup heavy cream

Food process all of the vegetables in the food processor until chopped. Saute them in 2 tabl butter in the actual pot you will make the soup in- about 10 minutes. 

Add the chicken broth, pepper and nutmeg, bring to a boil and then simmer for about 25 minutes until veggies are tender. 

Then process only the veggies into a puree and add them back to the pot with the broth, heat again until just to a boil and then add the heavy cream, its that easy and boy is it delish!

MEATBALL LEEK SOUP

Love the fall because I love soup! Here is a new recipe that I recently reworked from an old one I clipped years ago. It's been revamped and now even more delicious!

• 1 lb. each ground pork and beef mixed together
• 1cup fresh breadcrumbs
• ¾ cup finely grated Parmesan, divided, plus more for garnish
• 8 garlic cloves minced
• 4 tablespoons chopped fresh green onion
• 2 large egg, whisked to blend
• Kosher salt, freshly ground pepper
• 4 tablespoons extra-virgin olive oil
• 2 leeks, white and pale-green parts only, sliced into 1/4" rounds
• 10 cups low-salt chicken broth
• 2 cups cooked rice
• 1 cup 1/2" rounds peeled carrots
• 1 cup diced green squash
• 1-cup dice yellow squash
• Celery chopped (optional)
• Chopped fresh basil

Mix meat, breadcrumbs, Parmesan, garlic, green onion, egg, 3/4-teaspoon salt, and 1/4-teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs.

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add broth and 2 cups water; bring to a boil. Stir carrots and squash; simmer until veggies are tender. Add rice and meatballs. Season with salt and pepper.

Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Chicken Tortilla Soup

Cooking with my niece Marissa has become a regular get-together for the past 2+ years. She is a young adult with a passion for cooking and loves to learn new things. This soup recipe was adapted from an old recipe I saved, and of course I have added my own twist to it. This is a great soup to serve with quesadillas on a rainy day.

• 4+ cups chicken broth
• 1 can Rotel tomatoes
• red and green pepper strips
• 1 cup slices or diced carrots
• 1 cup of roasted corn
• 1/2 cup diced ham
• 1 medium onion diced
• 1/2 rotisserie chicken meat, chopped
• 1 container of heavy cream
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cilantro
• salt & pepper to taste

In a large pot, combine all ingredients.  Bring to a boil and simmer 10 minutes, stirring frequently.  Serve with sour cream, crushed tortilla chips, croutons and Monterey Jack cheese. 

Spinach and Goat Cheese Stuffed Chicken Breasts

• 4 ounces goat cheese
• ½ cup packed, baby spinach, chopped
• 2 scallions, thinly sliced
• 3 cloves (1 tablespoons) fresh garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

• 4 boneless skinless chicken breasts
• 4 slices of provolone cheese (or mozzarella)
• 2 eggs, lightly beaten
• 1½ cups Panko bread crumbs
• ½ cup freshly grated parmesan cheese (or asiago cheese)
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For the spinach and cheese filling: You can use the food processor on pulse, it’s much easier!

In a medium bowl or food processor (use pulse), combine all the ingredients. Use a rubber spatula to make sure all the ingredients are mixed throughout.

For the stuffed chicken breasts:
Place a rack near the center of the oven and preheat the oven to 350 degrees F. Grease a baking pan and set aside.
Butterfly the chicken breast and using a meat mallet or rolling pin, flatten each chicken breast to about a ½ inch.
Spread a quarter of the mixture onto each chicken breast; top each with swiss cheese. Carefully roll up the chicken and secure with toothpicks.
Place the beaten eggs in a shallow dish. In another shallow dish, combine Panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. 
(Use the extra stuffing for zucchini boats!)
Place chicken on the prepared baking sheet. Bake 40-45 minutes or until chicken is no longer pink in center and the outside is golden brown.

Gluten Free Turkey Tetrazzini

• 1/2 cup butter
• 1/2 cup gluten free flour
• 3 cups chicken broth
• 2 cups milk
• 4 cups cooked turkey cubed or chopped
• 1 package gluten free pasta 
• 2 cups Parmesan cheese
• Salt and pepper to taste
• One 5 oz. bag of potato chips crushed

Boil lightly salted water and add pasta. Cook until al dente and preheat oven to 350 degrees.

Spray cooking dish with cooking spray.

Melt butter in a medium sauce pan and add flour, slat and pepper. Add broth and milk and bring to a boil. Add 1 1/2 cups of Parmesan cheese and remove from heat. 


Mix sauce with turkey & pasta and then put in prepared baking dish. Add remaining cheese and top with the potato chips. 
Bake for 1 hour until top turns golden brown.