Enchilada Sauce (Homemade/Gluten-FREE)

 

Green Chicken Enchiladas
With Pepper Jack Cheese 
And Munster Cheese

I can already feel your eyes on that post title... 

and in your mind you might be saying:

"JO.  REALLY.  Do you have to label everything gluten-FREE???"

Unfortunately - yes. 

YES because when you start reading labels of ready-made and ready-to-eat things nearly every damn thing has gluten in it.  

So if you're like me and want to make something, say enchiladas, ALL the components (okay - nearly ALL) ends up being something YOU have to make yourself.

My enchiladas, green or red, are layered in a 9X13 pan generously rubbed down with olive oil or cooking spray.

Next - a 1/2 cup of sauce spread on the bottom.

20-24 Corn tortillas are at the ready, warmed on the griddle and bendy.

Corn tortillas are filled with shredded rotisarie chicken, shredded pepper jack cheese and a big spoonful of enchilada sauce.

Once all the corn tortillas are filled, rolled and tucked into the 9X13 pan, the entire collection gets 1 cup of enchilada sauce spread over the top with a final layer of pepper jack cheese.

Bake at 400 for 30 minutes.

Broil for an additional 2-5 minutes or until the cheese has some toasty brown spots.

Serve hot with salad and fresh fruit.

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Enchilada Sauce - original by Heidi Mark   

"Gluten-FREE" depends on the flour you choose to use.

2 30 oz cans tomato sauce

2 TBSP chicken broth paste

1/4 cup flour OR gluten-free flour mix

2 TBSP oil

1 1/2 TBSP cumin 

1 tsp garlic powder

1 tsp garlic salt

1 tsp onion powder

1 tsp chili powder

1 teaspoon Kosher Salt 

1 teaspoon coarse black pepper 

Combine tomato sauce, oil, and broth paste and spices in a medium or large saucepan.  Whisk together and then add your choice of flour, whisking until smooth. Bring to a simmer - stir often.  Keep temperature low and simmer 6-8 min. 

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FOR  GREEN (VERDE) ENCHILADAS

2 jars green salsa 

For a 9X13 pan 

Grease pan

Heat one jar of salsa over medium heat 

ADD: 

2 teaspoons cumin

1/4 teaspoon salt

1 teaspoon coarse black pepper 

1/4 cup gluten-free flour 

Stir constantly until thick 

Remove from heat 

Other salsa jar - pour 1/2 into 9X13 pan - layer enchiladas - pour remaining salsa over enchiladas - cover with shredded or sliced cheese 

Bake at 400 for 30 minutes.

Broil top for 2-5 minutes if cheese needs to be toasty.

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Fun Family Fact:

My husband calls these "WMME's" if you ever meet me in person I'll tell you what this stands for  :0)

 

Better Than HEB Homemade Tortillas

Friend who recently moved to Dallas from Oregon:

"Do you have HEB in Houston?"

ME:

"Yup!"

Friend who recently moved to Dallas from Oregon:

"Have you ever had their butter tortillas???!!!"

ME:

"I have!  A long time ago when I could still eat gluten... They're so GOOD! (I miss them.)"

Friend who recently moved to Dallas from Oregon:

"Sometimes I get home and I realize I've eaten ALL the tortillas..."

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3  cups all-purpose flour

1 1/2  teaspoons baking powder
2 teaspoons salt

1/2 cup bacon grease, cold  

(OR 1/2 cup butter

OR   1/2 cup lard

OR   1/2 cup shortening 

and in that order of preference)

1 cup hot (very hot) water

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INSTRUCTIONS:

 
In a large bowl, combine the flour, salt and baking powder. 

Cut in the bacon grease (or other fat) with a fork or pastry blender until the big chunks of bacon grease (or other fat) are broken up into a fine crumble and incorporated into the flour mixture. 

Add the hot water and stir until combined. 

Work the dough into a ball.

Keep the dough in your mixing bowl and knead the dough about 2 minutes; adding more a 1/4 cup more flour at a time if needed to take away the stickiness. 

Cover the dough with plastic wrap and let rest for 15-20 minutes. 

Pinch the dough off into pieces slightly larger than a golf ball. 

Work the dough into balls and then press down lightly to form a round roughly the size of your palm.

With a rolling pin or large drinking cup, roll each round out into a circle about a 1/4 inch thick. 

Repeat with the remaining rounds. 

Place the tortillas onto a large HOT cast iron skillet. 

Cook just until light brown circles appear. 

The longer these cook, the crispier they become so adjust you cook time and temp as needed - I like mine slightly floppy especially if I plan to use them for a quesadilla and plan to cook them up again.

  
Wrap in a clean kitchen towel and place in a warm oven until you have finished cooking all of the tortillas and are ready to serve. 

Serve warm or at room temperature.

If there are any leftovers refrigerate and reheat on your cast iron skillet.

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Jell-O Popcorn

This is a yummy treat that is super easy and so fun to make! The delicious popcorn is flavored with your favorite Jell-O and only calls for 5 ingredients. Flavors we love: lime, raspberry, cherry, orange, blue raspberry, strawberry; and I want to try watermelon and peach.
Ingredients:

• 1 cup Popcorn kernels (pop in an air-popper or microwave popper) “mushroom” kernels are preferred if you have some! 
• 1/2 cup butter
• 1 cup sugar
• 1/3 cup Light Corn Syrup
• 1 Box Jell-O 3 oz box - any flavor of your choice

Instructions:

Pop the popcorn and remove all the unpopped kernels. 

Place the popcorn in a large bowl.  

Preheat the oven to 225 degrees F.

In a medium saucepan, heat the butter over medium heat until melted.  Then whisk in the sugar and light corn syrup. Then stir in the jello mix.

Bring the mixture to a low boil and boil for 4-5 minutes.  Pour the mixture over the popcorn and gently toss the popcorn to coat it with the mixture.

Divide the popcorn evenly between 2 baking sheets lined with parchment paper.

Bake for about 30 minutes, gently mixing the popcorn every 7-8 minutes and switching the position of the baking sheets each time you gently mix the popcorn (like when you bake granola...).

Allow the popcorn to cool on the baking sheet.  

Once cooled, break into pieces and enjoy!

Notes:

You can store the leftovers at room temperature in an airtight container or bag for up to 1 week.

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Fettuccine Alfredo

Fettuccine Alfredo

1/2 cup (1 stick) butter

4 cloves garlic, minced

2 cups heavy whipping cream

3/4-1  teaspoon coarse ground black pepper

1/8  teaspoon salt (Kosher or pink Himalayan)

3/4  cup grated Parmesan cheese

1 12-ounce box fettuccine pasta

     (or your choice of pasta) 

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NOTES:         

I love, love, love the Gluten-Free Barilla brand noodles. 

Cook for 7-8 minutes with boiling water and then drain.  RINSE.  (Do not skip the rinse...) Add a drizzle of olive oil and set aside.  

The  Alfredo Sauce will need your undivided attention because you'll find that this sauce thickens easily.  Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.   

DAVIS  FAMILY  -  DOUBLE  IF  EVERYONE  IS  HOME...

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Melt butter in a medium saucepan over medium/low heat. 

(OPTIONAL:  I like to brown [nearly burn...] my butter for a deeper cream color and darker taste. OR just melt your butter for a traditional white sauce.)

Add the garlic and cook until fragrant. 

Add cream, pepper and salt, and bring mixture to a simmer. 

Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. 

Add the Parmesan cheese and continue to simmer and stir sauce for 8 minutes or until thick.

Spoon pasta onto serving plates with Alfredo sauce poured over the top, add a sprinkle of Parmesan cheese and optional pan roasted chicken tenders.  

Makes 4-5 servings. 

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CHICKEN (optional)

2 pounds of chicken tenders

1 teaspoon Kosher salt

1 teaspoon coarse black pepper

olive oil - for cooking

Combine chicken, salt and pepper in a small or medium bowl and keep in the fridge until ready to cook.

Cook in olive oil in cast-iron or large skillet until both sides are golden brown.  

Transfer to a serving platter or bowl and cover with foil to maintain moisture.

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Iced Oatmeal Cookies (Gluten-FREE!)

I had a recent conversation about oats not being "gluten-free" at a recent yoga retreat where another participate and I were on the chef's gluten-free list; and the other person had added oats to that category.  This was the first I had ever heard the opinion that oats are not "gluten-free".  My handy phone confirmed I was not crazy as oats are naturally gluten-free.  

However, often times quick oats are combined with additives such as wheat flour.  Be very careful with your labels and brands.  READ.  DOUBLE CHECK.  And enjoy your gluten-free fare...

PS. -  Happy Birthday Alicia!

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(If you intend to make this recipe gluten-free, a recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups  RICE FLOUR
1 1/2 cups  TAPIOCA FLOUR
3/4 cup  POTATO STARCH  (OR if in a pinch, substitute with cornstarch)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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MIX:

2  1/2 cups old fashioned oats (made into oat flour)

2  3/4 cups gluten-free flour mix

1  Tablespoon baking powder

1/2  teaspoon baking soda

2  (slightly heaping) teaspoons cinnamon

1/2  teaspoon nutmeg

CREAM:

1  cup salted butter, softened

1  cup dark brown sugar

1/2  cup white sugar

2  large eggs

1  teaspoon Mexican vanilla

ICING:

1  and 1/2 cups powdered sugar

2  Tablespoons whipping cream

1  Tablespoon water

MAKE OAT FLOUR BEFORE MIXING DRY INGREDIENTS.

Blend oats in a blender or food processor until a flour consistency.

Mix dry ingredients, set aside.

Cream butter and sugars, and beat on high for 8 minutes.

Add eggs and Mexican vanilla. Mix.

Add dry ingredients 1 cup at a time until all is combined with the creamed ingredients.

Set aside and let dough rest for 10 minutes.  (Add 1/4-1/3 cup of gluten-free flour if too thin.)

Preheat oven to 350 degrees.

Using a cookie scoop - set up a dozen cookie dough balls on a bar pan with parchment paper.

Bake at 350 for 12-15 minutes - BARELY if at all brown around the base of the cookie.

Let cool 20-30 minutes before icing.

Straight from the fridge:  bake for 15 minutes at 350.

Makes 3 dozen cookies.

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Fabulous Vegan Banana Bread

I love the irony of this photo and
the recipe for this blog post...
I keep chickens - my ladies’ eggs
are on display here with the bananas that
have reached their banana-bread-state of existence. 
I myself am not vegan - that said,
I love a good vegan recipe to share
with my friends who ARE!  

For the 2024 BAKING UPDATE:
Scroll to the bottom of this recipe.

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(If you intend to make this recipe gluten-free, a recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups  RICE FLOUR
1 1/2 cups  TAPIOCA FLOUR
3/4 cup  POTATO STARCH  (OR if in a pinch, substitute with cornstarch)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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INGREDIENTS:

2 cups unbleached flour  OR  gluten-free flour

1/3  cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1  cup chocolate chips

1/8 teaspoon of pink salt OR sea salt

4-6 small and overripe bananas, naked

1  teaspoon lemon juice

1 teaspoon Mexican vanilla OR vanilla extract

1/3  cup vegetable oil  OR coconut oil in liquid state OR vegan butter at room temperature

Only if needed:

2 - 4  Tablespoons of almond milk (ONLY if mixture too dry and not combining - I have yet to use this option)

Pre-heat your oven to 350.

In a medium bowl cut ripe bananas with a fork.

Add lemon juice and cut bananas a few more times to mix.

In a LARGE bowl combine flour, sugar, baking powder, baking soda, and salt. (AND cinnamon and/or chocolate chips if using... highly recommend using)  Mix well and set aside.

Add vanilla and oil of your choice to the bananas and lemon juice mixture.

Combine banana mixture to the dry ingredients in the LARGE bowl.

ONLY  MIX  UNTIL  JUST  COMBINED.  

If very dry and dry ingredients are not combining, add almond milk.  Otherwise leave out.

Let mixture sit for 10 minutes.

Grease bread loaf pan with coconut oil.

Dust with a 1-2 Tablespoons of sugar.

Pour batter into bread loaf pan.

Bake at 350 for 45-55 minutes.  

Cake tester or toothpick should come out clean when testing the center for doneness.  

Bake at additional 5 minute increments until cake tester or toothpick comes out clean.

Let cool 10-15 minutes before removing from bread loaf pan.

Slice and enjoy!

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HAPPY-HAPPY  BIRTHDAY  CINDY!!!

If I lived closer to you I'd just make you some today and bring it over... this is the next best thing.  BONUS:  you get to use the recipe anytime you like!

Jo

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Cake tester should come out clean.
If it comes out gooey - bake another 5 minutes.

Let sit in the baking pan 10-15 minutes
and then bump out onto a cooling rack.

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THE  2024 BAKING UPDATE:

Prep 4 small loaf pans with cooking spray and dusting with sugar (y'all - we've been talking about this sugar secret for years... just do it. Everything stays moist days longer) 

Divide your dough evenly between the 4 small loaf pans.

Bake at 350 for 30-35 minutes.  A cake tester should come out clean.

Let banana bread cool and rest in the pans for 10 minutes.

Gently bump out onto a cooling rack to finish cooling.

- 2024 BAKING UPDATE origins:  

Bret Annalese and her food snobbery. 

She was eating the original method for breakfast and said the middle section was too squishy.  So, if you like the squish use the original method with the large bread pan... if you desire less squish: the small loaf pans are highly recommended.  After I got over being offended by the squishy comments, I have to say I now prefer the small loaf pans too!  I've gone from having 2 end pieces available to munch to having 6-8 end pieces depending on if I share a little loaf with a friend. 

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