Apple Chorizo Cornbread Stuffing - Gluten Free Option
Yield: 2 quarts
- 4 cup jalapeno cornbread
- 1 cup onion chopped
- 1 ½ lb chorizo, pork or chicken
- 3 cups Granny Smith apples, peeled, cored & sliced.
- 1 ½ cup celery chopped
- 1 tsp poultry seasoning
- 1 cup turkey broth
Directions: Preheat oven to 325ºF
Crumble jalapeno cornbread into large chunks, any cornbread may be substituted.
In large skillet, over medium-high heat, sauté chorizo sausage, apples, celery and onion until sausage is fully cooked and vegetables are tender, drain and discard excess fat.
Stir in cornbread and cubed dry bread, mixing well.
Add turkey or chicken broth, rubbed sage and poultry seasoning.
Spoon dressing into lightly greased 3-quart casserole dish. Bake, covered at 325ºF. 45-50 minutes.
Servings: 16Add a comment
Gluten Free Jalapeno Cornbread
- 2 cups Cornmeal
- ½ cup canola oil
- 1 cup gluten free flour
- 2 cups fresh corn or 1 cup frozen corn, thawed
- 2 tsp baking powder
- 1 ½ cups red bell peppers seeded and diced small
- 1 tsp baking soda
- ½ cup jalapeno chiles, stemmed, seeded and finely diced.
- 2 large egg, slightly beaten
- 6 large egg whites, lightly beaten
- ½ cup cilantro, chopped
- 1 ½ cups rice milk
- 1 1/3 Tbs sugar
Sift together all dry ingredients in a large mixing bowl.
Mix all other ingredients in separate bowl.
Slowly mix other ingredients into dry ingredient bowl, stirring to remove all lumps.
Pour onto lightly greased sheet pan and bake at 350ºF for 15-20 minutes, or until a wooden skewer or toothpick comes out clean.
Remove from oven and allow to cool.
Servings: 28Add a comment
Free Range Turkey with Pan Gravy
- ¾ cup reduced calorie mayonnaise
- 2 cups onion chopped
- 2 tbsp poultry seasoning
- 1 ½ cup celery chopped
- 2 tsp paprika
- 1 ½ cups carrot sliced in 1/4”rounds
- 1/4 cup fresh thyme
- 1 cup dry white wine
- 1 tbsp whole black peppercorns
- 3 cups chicken stock
- 1 bay leaf
- 12 pounds whole turkey, neckand giblets removed
Preheat oven to 375ºF. Place on lower part of the oven.
Remove the neck and giblets from the turkey; reserve the neck. Rinse turkey in cold water and pat dry.
Mix the raw carrots, celery and onion together and spread out in the bottom of a large roasting pan along with the turkey neck; pour the white wine and the water into the pan, and then place the turkey on top of the vegetable mixture.
Stuff the fresh herb sprigs and whole black peppercorns into the cavity of the turkey.
Place the mayonnaise in a small mixing bowl and whisk in the poultry seasoning. Use a pastry brush to spread the mayonnaise mixture evenly over the skin of the turkey; sprinkle with kosher salt and pepper, and then dust with the paprika to give the turkey a reddish color.
Tie the legs together loosely with a piece of string, and place in the oven. Roast for about 30 minutes, or until the turkey is golden brown. Reduce oven temperature to 350ºF; cover the roasting pan loosely with plastic wrap, and then cover with heavy duty aluminum foil. This will prevent the plastic from melting.
Roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165ºF, about 2 hours and 15 minutes. Remove turkey from oven, place on a serving platter and cover loosely with aluminum foil tent; allow resting for 20-30 minutes. Reserve the vegetable, turkey neck, wine and water mixture in the bottom of the roasting pan for gravy.
For the gravy; strain the pan juices into a large measuring cup, pressing on the vegetable solids with the back of a spoon to squeeze out as much of the liquid as you can. Add enough chicken broth to the pan juices to measure 3 cups. Transfer the liquid to a heavy medium saucepan and bring to a boil. Mix together 3 tbsp olive oil and 1/3 cup flour or Cup4Cup gluten free flour in a small bowl to form a smooth paste (roux). Whisk the paste into the boiling broth mixture, stirring to incorporate. Reduce heat and simmer until it thickens to a sauce consistency, about 10 minutes. Season to taste with salt & pepper.
Servings: 24Add a comment
flourless chocolate truffle cake
With a brownie like consistency, this delightful dessert is gluten-free.
14 ounces semisweet chocolate chips
1 2/3 cups granulated sugar
10 ounces unsalted butter, cut into small pieces
3/4 cup coffee, fresh brewed
1. Place chocolate, sugar, butter & cofee in a sauce pan and melt together over medium low heat, stirring until smooth.
2. Remove from heat and cool slightly. Add beaten eggs, stirring constantly. Pour mix into 10 X 3 springform pan that has been greased and sprinkled with baker's cocoa.
3. Bake at 250 F for two hours. Cool & cut. Serve with berry sauce and fresh berries.
Nutrition information: Serving size = 1/16 of recipe (3.3 ounces)
353 Calories/24g fat/37g carbs/4g protein/1g fiberAdd a comment
Sea Bass with Smoky Romesco Sauce and Parsnip Puree
1 lb. sea bass, raw and skinned
4 servings parsnip puree - recipe below
4 servings romesco sauce - recipe below
1 lb spinach
1 lb parsnips, peeled and cut into large pieces
1 tbsp extra virgin olive oil
1/8 tsp kosher salt
Directions for Parsnip Puree
1. peel & rough chop parsnips add to pot of cold water and bring to a boil; reduce heat to low and cook until completely tender, about 30-40 minutes
2. strain parsnips and place un food processor; add oil, salt 7 pepper and process on high speed until smooth
Smoky Romesco Sauce
2 cups red bell peppers, roasted peeled and seeded (about 3 medium peppers)
1 3/4 cups Tomato, roasted peeled and quartered (2 averaged sized tomatoes)
1/4 cup sliced raw almonds
1 tablespoon extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes or chipotle powder
1 teaspoon garlic cloves, chopped
Directions for Smoky Romesco Sauce
1. spray tomatoes lightly with pan coating spray; core and then score top of tomatoes wtih a shallow x; place on sheetpan and roast in oven until skin starts to wrinkle, about 6-7 minutes.
2. to oven roast peppers: preheat oven to 425° F; lightly coat peppers with olive or canola oil, or a cooking spray like PAM; place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12-14 minutes
3. carefully transfer peppers to a paper or plastic ziploc bag, seal and allow to cool for about 15 minutes. Remove from bag, peel, seed and core.
4. combine all ingredients in blender or food processor and blend until smooth, about 30 seconds. Make sure to cover the blender tightly and start blending on low speed, gradually increasing speed as needed
5. pour into heavy bottomed saucepot and simmer for 10-12 minutes over low medium heat, stirring occasionally.
6. adjust seasoning as desired. remove from heat and serve.
Servings: 8 Yield: 2 cups
Total Servings of Sea Bass: 4
Yield: 1 1/4 cups
Nutrition information: Serving size = 1/4 of recipe (13.1 ounces)
261 Calories/7g fat/26g carbs/26g protein/8g fiberAdd a comment
Orange Creme Brule
- 1 cups half & half
- 1 vanilla bean, split lengthwise
- 1 1/3 cups evaporated skim milk
- 2/3 cup granulated sugar
- 4 each egg yolks
- 1 Tbs orange liqueur
- 1/2 Tbs orange zest/li>
- 1/4 tsp orange extract
- 2 12 tsp turbinado sugar (to top the brule)
1. Combine half & half, evaporated milk and vanilla bean in a medium saucepot and heat to just below a simmer on medium heat. Remove vanilla bean, split, scrape and add the scrapings back into the mixture. Discard scraped pods.
2.Add granulated sugar to the mixture and heat to a simmer; remove from heat.
3.Place egg yolks in a small bowl. Temper the eggs by slowly wisking in 1/2 cup of the warm milk mixture.
4.Add tempered egg yolks into the sauce pot with the remaining milk mixture. Mix well.
5.Stir in orange liqueur, orange extract and orange zest.
6.Pour 1/3 cup of the mixture into 4 oz. ceramic ramekins until the water level is as high as the brule. (custard)
7.Add hot water into the pan around the ramekins until the water level is as high as the brule.
8.Cover casserole dish with aluminum foil and bake in preheated oven (300 degrees) for 30-45 minutes, or until the custard is set, but still slightly loose in the center.
9.Remove from oven and refrigerate until completely chilled, at least four hours.
10.Sprinkle 1/4 teaspoon of the turbinado sugar evenly over the top of each brule & carmelize with a small torch. Serve immediately.
Nutrition facts: 2.9 oz serving. 142 Calories, 5g Fat, 20 CarbsAdd a comment
Grilled wapiti elk with celery root puree, zinfandel strawberry sauce, arugula & roasted pepper salad
- 16 oz North American Elk steak, tenderloin or top sirloin
- 1 oz Zinfandel Strawberry Sauce
- 1/4 cup arugula roasted pepper salad
- 2 tablespoons Ancho Chili Powder
- 1 pinch Kosher salt to taste
- 1 pinch black pepper freshly ground
- Preheat grill on medium high heat
- Rub elk with ancho chili powder and salt and pepper.
- Place elk on grill and cook on both sides til desired temperature. Suggested serving by Chef Luethje is rare to medium rare for optimum flavor.
- Spoon sauce onto the middle of the plate. Place celery root puree in middle of sauce, top with elk and place arugula salad on top of elk.
Nutrition facts: 4.8 oz serving. 139 Calories, 3g Fat, 3.45 Carbs, 23g protein
arugula roasted pepper salad with aged balsamic
- 1 each yellow bel pepper, roasted, peeled, seeded and cut into thin strips
- 1 each red bell pepper, roasted, peeled, seeded and julienne
- 1 cup arugula greens
- 1 pinch freshly ground black pepper
- 1/2 teaspoon good quality balsamic vinegar
- Preheat oven to 425 F; lightly coat peppers with olive or canola oil, or a cooking spray like PAM; place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12 -14 minutes.
- Carefully transfer peppers to a paper or plastic ziploc bag, seal and allow to cool for about 15 minutes. Remove from bag, peel, seed and core. cut the peppers into fork length thin strips and set aside.
- In a small mixing bowl, combine arugula greens, balsamic vinegar, and black pepper. Mix well.
- Place a small amount of arugula-vinegar mix on plate and top with some of the roasted peppers.
Nutrition facts: 1oz. serving. 14 Calories, 0 Fat, 3g Carbs, 1g protein.Add a comment
Spinach Salad with Roasted Beet, Chevre Goat Cheese, Orange, Grapefruit & Candied Sahaurita Pecans
- 1 quart Spinach
- 2 cups Arugula
- ¼ cup Grapefruit segments
- 1/3 cup Orange segments
- 1/3 cup Beets cooked and peeled
- ¼ cup Grapefruit juice
- ¼ cup Orange juice
- 2 Tablespoons Lemon juice
- 1 Tablespoon Orange zest
- 1 Tablespoon Lemon zest
- Pinch salt and pepper
- ¼ cup Goat cheese
Pack Spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
Zest orange and lemon into mixing bowl with greens.
Peel oranges and grapefruit.
Supreme oranges and grapefruit. Add to mixing bowl with greens
Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
Dice cooked beets and add to bowl. Add salt and pepper
Recipe Nutrient Analysis, Single Serving
Spiced Candied Pecans
Yield: 4 cups. 64 1Tablespoon servings
- 1 Large Egg white
- 2 cups Pecan Pieces
- raw ½ cup Sugar 1 teaspoon
- Cumin ¼ teaspoon Cayenne pepper
- 1 teaspoon Cinnamon
- ½ teaspoon Allspice
- ¼ teaspoon Ancho
- chili Pinch of Kosher salt to taste
Preheat oven to 300 degrees Beat egg white in medium mixing bowl until foamy. Add nuts spices, salt and sugar. Spread mixture onto a oil sprayed sheet pan. Bake until nuts start to dry and sugar starts to carmelize, 10 to 12 minutes. Pull nuts out of oven and stir around in pan. Turn oven up to 325 degrees. Put back into oven for another 10 to 12 minutes. Pull out of oven and let set to cool. When cooled place into a container with a lid. Use as a snack or for a salad topper.
- Recipe Nutrient Analysis, Single Serving: Calories: 30 Carbs: 21g Protein: .3g Fat: 2.5g Fiber: .3g
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