Gluten Free "Not Fried" Green Tomatoes

I love green tomato season! I wanted to make Fried Green Tomatoes and stick them on a club sandwich, but then I really didn't want to fry them. Plus I needed them gluten free. These turned out just delicious!!
I only did one LARGE green tomato, for 5 slices (1 for each sandwich). If you are wanting to make a bigger batch, it is easy to adjust accordingly. Or slice them thick and make an awesome Green Tomato Veggie Burger!





1 Large Green Tomato

1 cup gluten free bread crumbs (I toasted up an Udi's GF bagel and stuck it in my vitamix for my crumbs)

1 cup plain yogurt(Greek is best, but regular works fine too)
1 egg

1/2 cup sorghum flour
1/4 cup cornmeal
1/2 tsp garlic powder
salt and pepper to taste


Preheat oven to 400 and= grease a baking sheet generously with cooking spray or olive oil


Slice your tomato into 4-5 slices discarding the ends
(I didn't get any pictures of the tomato slices, my camera lens is being a pain!! My slices were pretty thick, you can go thinner if you like!)

In one shallow dish place the bread crumbs.











In another dish combine the yogurt and egg, mix well.











In yet another dish combine flour, cornmeal, garlic, salt and pepper











Dip each slice in flour mixture, dusting well
Then dip in yogurt mixture, tapping to remove excess
Finally dip it in bread crumbs pressing gently to make them adhere.

Place them on greased baking sheet and spray each one lightly with cooking spray.







Bake for 7-10 minutes until it is crisping up.
Flip gently and bake another 7-10 minutes until golden brown.

Sprinkle with a touch of salt and serve......or continue on to make sandwiches....

I was going to make a batch of savory waffles ,but it turns out my kids were not going to be home for dinner.....so for just the hubs and I,  I used sourdough, of course you could use any kind of bread you want

Toppings:
Sliced Turkey
Bacon, Cooked Crisp
Greens
Cheese ( I used Havarti)
Lemon-Basil Mayo

Classy Chicken Casserole with Biscuit Topping

I have a recipe that my family enjoys called "Classy Chicken" I decided to mess around with it and make it a casserole!













2-3 cups cooked, diced/shredded chicken*
*I used thighs, seasoned with simple salt, pepper and garlic powder and roasted, you can use whatever pieces you like, even leftovers!


3 TB butter
1/4 cup flour OR 3 TB corn, tapioca or potato starch
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine**
1/2 cup sour cream
2 oz cream cheese
2 TB dijon mustard
1 medium zucchini, diced
8 oz fresh or frozen(thawed) green beans
1/2 cup sun dried tomatoes, chopped

8-12 (uncooked) biscuits of your choice, gluten free, buttermilk, pre-made, whatever you like


** you can omit this and use an extra 1/2 cup chicken broth if you like

Preheat oven to 350

In a deep sauce pan heat butter over medium heat. Add flour or starch and stir well, add garlic and cook until fragrant.










Stir in chicken broth and wine, cook stirring until it is starting to thicken.












Stir in sour cream, cream cheese and dijon, cook and stir until very smooth.










In a greased 9 x 13 toss together the zucchini, green beans, chicken and tomatoes.











Pour sauce over the top and toss stir until everything is coated











Top with uncooked biscuits.













Bake for 30 minutes until biscuits are golden brown and the sauce is bubbly and hot.












Scoop into a bowl and serve hot

Banana Pancakes

Super Easy, Gluten Free and no added Sugar!!












4 large bananas
4 large eggs
1/4 cup ground flax






In a blender or in a bowl with a handheld blender blend bananas, eggs and flax.










Preheat griddle to 325(low-medium) and grease well
Pour by 1/4 cupful onto hot griddle and cook 3-5 minutes, flip and cook 3-5 minutes more.










Top as desired and serve hot!
This made me 12 pancakes.....here is the nutrition breakdown per 2 pancakes

Ham and Scalloped Potato Pizza

I have been trying to come up with a  new idea for my potato pizza crust. I was going back through some old posts and saw it! A slight variation on Double Cheese Ham and Peas Pizza and it turns to Ham and Scalloped Potato Pizza!










Crust:

2 lbs potatoes, scrubbed well *
1 tsp salt

1/4 cup cornstarch
1/2 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste
3 TB olive oil, divided use 

*the last potato pizzas I used russets, this time I used Yukon Golds and it was delicious but a little less firm than russets....both tasty but russets may be a better choice

Sauce:

3 TB cup butter

1/4 cup flour OR 3 TB cornstarch

3/4 cup milk

3/4 cup shredded sharp cheddar

1 tsp ground mustard powder

salt and pepper to taste

Toppings:

Ham, slices or chunks

Thin sliced sweet onions

Peas**

Shredded Mozzarella (you can change up the cheese flavor if you like)

** You can sub broccoli for peas if you like...or even green peppers are good, but you don't HAVE to use any veggie. We just like a little color in there.

Crust:

Preheat oven to 400

Slice potatoes with a mandolin slicer or food processor(I used my 4mm blade). Place in a large bowl and cover with cold water by 1 inch. Add 1 tsp salt and stir. Allow to soak for 15 minutes. 

Drain and rinse potatoes, Pour onto a large towel and blot dry, then put back in the bowl.

Mix cornstarch and seasonings together.

Sprinkle 1/2 the mixture over the potatoes, toss to coat. Sprinkle on the remaining half and toss to coat again

On a large pizza pan brush 1 1/2 TB olive oil making sure it is well coated.

Beginning at the outer edge layer the potato slices in concentric circles, overlapping about 1/2 inch. Press them down with clean hands to begin compacting them into a crust.  Brush with remaining olive oil.

Bake in preheated oven for 30 minutes until the potatoes are tender in the center and starting to crisp on the edges.

Sauce:

Melt butter over medium heat, add flour and stir into a crumbly paste. If using cornstarch whisk it directly into the milk.

Add milk to the butter and whisk until smooth, heat until very thick.

Add cheese and mustard and whisk until totally melted and thick.

Allow to cool slightly and spread over potato crust

Please note, I started this recipe with nearly double the sauce which is pictured...it was WAY too much so I halved it for the recipe

Toppings:

Sprinkle with ham and sweet onions and peas(or whatever veggie you like)

Top with a bit more cheese 

Bake at 350 for 15 minutes until hot and bubbly.

Delicious Pork Chop Casserole

I decided to take one of our favorite pork chop recipes and expand it into a casserole dish.
I used roasted cauliflower but this is totally workable with pasta as well!











1/2-1 lb pork chops, lightly seasoned as desired (meat amount is really to your preference)

1 large head cauliflower, (about 2 lbs or so)
1/4 cup olive oil
1 tsp garlic power
1/4 tsp red pepper
salt and pepper to taste

3 TB butter
1 clove garlic, minced
3 TB flour OR 2 TB cornstarch
1 1/2 cups milk
1/2 cup quality mayonnaise
1 cup shredded cheddar
2 TB fresh parsley, chopped
seasoning salt and pepper to taste

1 bunch green onions, chopped
Shredded Cheddar

Season and grill, bake or broil your pork chop to 145 degrees. Cover with foil and allow to rest 10 minutes then slice into bite sized pieces. Set aside.










Preheat oven to 450
Chop your cauliflower into bite sized pieces. Place them on a foiled and greased baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, red pepper, salt and pepper and toss gently.








Roast about 20 minutes until golden and tender. Remove from oven. *
*you can omit this step and substitute 1 lb of your favorite pasta, cooked according to package directions









While the cauliflower is roasting or pasta is cooking make the sauce:
Melt butter over medium heat. Add garlic and cook 1-2 minutes until fragrant and tender.











Add flour and whisk to a smooth paste (If you are using cornstarch whisk it directly into the milk)
Add milk and whisk well, cook and stir until thickened. Whisk in mayo and cheddar continuing to stir until no lumps remain. Add parsley, salt and pepper.







In a greased baking dish combine sliced pork, roasted cauliflower and the sauce, toss together well.

Sprinkle with chopped green onions and more cheddar as desired.

Cover with foil and bake 20 minutes at 350, remove foil and bake 10 minutes more until hot and bubbly.

Savory Fresh Tomato Pizza Muffins

I have tons of grape tomatoes on my vines so I thought I  would take my zucchini bread recipe, tweak it to savory and try something I could stick in the freezer for lunches.









about 4 cups grape tomatoes(or roughly 4 cups chopped Romas)
1 TB olive oil
fresh ground black pepper to taste

1 cup sorghum flour
1 cup rice flour
1/3 cup potato starch
1/3 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum

OR

3 cups all purpose flour

2 tsp baking soda
1 TB dried oregano
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/4 tsp onion powder

1/2 cup water, divided use
2 TB flax meal

2 eggs
1/2 cup olive oil
1 tsp sugar

1/2 cup shredded mozzarella
1/4 cup fresh grated parmesan cheese
1/2 cup chopped pepperoni(optional of course)


Preheat oven to 400 and line a rimmed baking sheet with foil... place on tomatoes and drizzle with olive oil, sprinkle with pepper and roll around well.
(This is less than the 4 cups called for, I started with less then decided to add more)










Roast for 15-20 minutes until the skins are wrinkly and starting to brown.








Remove from oven and allow to cool.  When they are cool, place them in a blender and pulse for a few seconds to break them up , but leave some chunks.










Lower the oven temp to 350 and grease muffin tins(I made 16 standard size muffins)

In a bowl combine flour/starches with baking soda and seasonings. Set aside.









In a small bowl combine 1/4 cup water with 2 TB flax meal, stir well and allow to gel up.

In a large mixing bowl pour tomatoes and add gelled flax, eggs, olive oil, sugar and the remaining 1/4 cup water.









Beat on  medium speed for 1 minute.










Add dry mixture 1/2 cup at a time. When it is all mixed in, beat on medium for 1 minute.

Gently fold in cheeses and pepperoni.









Fill muffin tins 2/3 full. Gently tap the tins on the counter for even tops.









Bake 20-30 minutes until a toothpick comes out clean.










Allow to cool in pans for 10 minutes. Remove from pans and cool completely.

I lined them up on a baking sheet and froze them for 30 minutes, then transferred to a freezer bag for quick lunch pull outs!