Cybele's Free-to-Eat cookies

I am so excited to find these at our local Kroger. I've been waiting since their launch to actually try them & they didn't disappoint! They are free of the top 8 allergens- dairy, eggs, wheat, soy, peanuts, tree nuts, fish, & shellfish. The last two seem like no brainers... fish in cookies? You'd be surprised what some ingredients are derived from! Anyway, these chocolate chip cookies were moist and tasty with a good texture. Nothing ruins an allergen free cookie more than a sandy texture! Although they were a little one the small side, there were 12 in the package, so I was ok with it (and they're probably the size cookies are supposed to be... not the behemoths sold in the bakery). Personally, I enjoyed them & will definitely look for these again!

Ground Beef Goulash

Adapted from http://allrecipes.com/recipe/classic-goulash/

Ingredients
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni (Can substitute gluten free)

Cola Roast

From A Year of Slow Cooking

Ingredients

4 pound pork roast (bone in or out; I've used both pork tenderloin and a shoulder/butt)

1 (7-ounce) can fire roasted diced green chiles

1 (6-ounce) can tomato paste

1 tablespoon cumin

1 tablespoon garlic powder

1/2 teaspoon chipotle chili pepper (*Use powder - remember, the canned chipotles in adobo are not gluten free)

1/3 cup brown sugar

1 teaspoon kosher salt

1 cup cola

Directions

Use a 6-quart slow cooker. Place the meat into the bottom of your cooker. In a small mixing bowl, combine the chiles, tomato paste, cumin, garlic powder, chili pepper, sugar, and salt. Stir to create a paste, and then smear this mixture on all sides of your meat. If you have time to do so, you can marinate your meat in this mixture overnight (in a sealed plastic bag or tupperware; it's not recommended to refrigerate the stoneware and then cook in it). Pour in cola. Cover, and cook on low for 7 to 8 hours, or until pork has relaxed and begun to fall apart. If you used pork tenderloin, slice thinly and serve over rice or mashed potatoes. If you opted for a shoulder roast, shred completely using two large forks.

Gluten Free Cannoli Shells

From Carla's Gluten Free Recipe Box

Ingredients
1 large egg, at room temperature
1/2 teaspoon organic vanilla extract
3 ½ tablespoons ice water (from a cup of water and ice)
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato starch
3/4 teaspoon xanthan gum (or guar gum, if corn intolerant)
1 Tablespoon granulated sugar or 1/4 teaspoon stevia powder
1/16 teaspoon (or a pinch) sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cocoa powder (optional)
3 teaspoons shortening
1 egg white, beaten (for brushing)
Tapioca flour/starch for dusting/rolling
Peanut oil (or extra virgin olive oil.)

Meatloaf Cupcakes

These "cupcakes" cook up quickly and taste great... not to mention, they're just fun!

Meatloaf
Ingredients
1 lb ground beef
1 lb ground turkey
1 pkg Lipton Onion Soup Mix
2 Tbsp water
1 chopped bell pepper (optional)
2 Tbsp Worcestershire Sauce
1 Tbsp garlic powder
Cooking spray

Chicken Tapenade

I apologize for not having a picture of the dish.

This dish came about one night when I was searching the cupboards for something different to make. I literally made this with whatever I had on hand, so feel free to add or subtract as you wish. 

Ingredients

1 pkg boneless, skinless chicken breast

1 bottle Italian salad dressing

1 - 4oz can chopped black olives

1 - 4oz can mushrooms chopped

1/4 cup green olives chopped

3 cloves garlic chopped

1/2 cup sun-dried tomatoes chopped

Gluten free bread crumbs

Oregano 

Garlic powder

Salt & pepper to taste

Directions

Pound out the chicken to about 1/4 inch thickness and place in a shallow pan. Cover with Italian dressing and allow to marinate for 20-30 minutes. Combine olives, mushrooms, garlic and sun-dried tomatoes in a bowl. Place a few spoonfuls of the tapenade mixture on the chicken and roll up (you may want to place a toothpick through the chicken to hold it together). Season breadcrumbs with salt, pepper, oregano, and garlic powder. I just give the bread crumbs a generous sprinkling of these seasonings. Since the chicken was soaked in dressing you shouldn't need to dip it in egg or milk (I'm allergic to both so I don't use them). Coat with bread crumbs and place in baking dish. Bake at 350 for 30-40 minutes or until chicken is cooked through. 

*Optional additions:

If egg and dairy are ok for you, add a little parmesan cheese to the tapenade and breadcrumb mixture. Either egg or parmesan will help bind the tapenade if you're worried about it being too loose. Chopped artichoke hearts and capers make nice additions to the tapenade as well.

Drunken Chicken Recipe

From Balanced Platter

This recipe has a lot of ingredients, but sounds awesome! The original site has some great information about the benefits of garlic. Check it out!


Ingredients:
¼ lb Organic Bacon (nitrite free), cut into ½ inch pieces (such as Applegate Farms)
3 lb bone-in, skin-on organic chicken pieces
1 tsp salt, or more to taste
½ tsp pepper, or more to taste
1 tablespoon: olive oil
1: large organic yellow onion, thinly sliced
1 pound: organic carrots, sliced diagonally in 1 inch pieces
8 ounces: artichoke hearts, in water, drained
½ cup: fresh organic mushrooms, left whole (I used Baby Bella’s)
1 ½ cup: dry white wine 
(I used an organic white from Napa, however, you can use a 12 oz bottle of gluten free beer instead of the wine – lends an awesome flavor if you are not sensitive to yeast)
½ lb organic fingerling potatoes, halved OR Sweet Potatoes cut into 2 inch cubes
1 ¼ cups: gluten-free organic chicken stock, or homemade bone broth
2 teaspoons: fresh rosemary, coarsely chopped
2 tablespoons: fresh basil, coarsely chopped
1: bay leaf
10: cloves organic garlic, thinly sliced
1/3 cup: green onions, sliced white and green parts
3 cups: brown rice or quinoa, cooked

Breakfast Skillet Recipe

From FAAN

Sorry... no image of the actual recipe available. 

Ingredients

1/2 lb. bacon

6 cups packaged frozen cubed potatoes*

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1/2 cup onion, chopped

salt and pepper