Honey Glazed Rainbow Carrots

This beautiful side is so easy and quick for those busy days and high in antioxidants to boot. If you can't find rainbow carrots, any baby carrots will work equally well. If you use this recipe with regular carrots, increase the length of the cooking time, testing for degree of tenderness with a fork every five additional minutes.

Here is my recipe:


1 bunch (about 8)  baby rainbow carrots
2 teaspoons  salt
2 tablespoons butter
2 tablespoons honey
3 tablespoons brown sugar firmly packed
1 tablespoon lemon juice, freshly squeezed
2 teaspoons  dried parsley flakes
lemon zest (optional)

Here is what I did:


1. Wash carrots & trim stems to about 2-3 inches. Fill medium saucepan about 2/3 full of water; add salt & bring to a boil. Add carrots & par boil for 3 to 4 minutes. Drain & set aside.

2. Place butter, honey, brown sugar & lemon juice in the same saucepan. Bring mixture to boil; return carrots to saucepan & continue to cook until fork tender, about 5 to 7 minutes. Remove carrots; place on oblong serving platter. Sprinkle with dried parsley flakes & lemon zest.

Servings: 2             Total Time: 30 minutes

Amount Per Serving
Calories Per Serving:  249.52

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Homemade Fruit Crisps

Baked Homemade  Fruit Crisps

Terrific, low calorie snack. Easy, easy to make. My recipe calls for one piece of fruit, but I make several at the time. Hey, the oven doesn't care how many you cook at one time.

Here is my recipe:


1  medium Apple or pear
1 teaspoon cinnamon-sugar (optioonal)

Here is what I did:


Special Equipment Needed: Fruit Corer

1. Preheat oven to 200 degrees Fahrenheit.

2. Using a fruit corer, core fruit. Slice very thin, usually getting 8 to 10 slices per piece of fruit.

3. Place in single layer on baking sheet, and place in preheated oven. Sprinkle very lightly with cinnamon-sugar, is desired. Bake for 2 hours without opening oven door.

4. Remove and allow to cool for 20 minutes.

Servings: 2             Yield: 8 slices

Oven Temperature: 200°F

Total Time: 2 hours and 25 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Creamy Poppy Seed Chicken Casserole

Final product, plated with a side of  fresh green beans & garlic roasted baby purple potatoes. 

 Although quick to fix, providing the ultimate in comfort food. The trick to make this cream gluten free casserole is making sure all ingredients are already on hand. I make and freeze the chicken stock needed for creamed soups, and I make several batches of creamed soups, divided into 1 1/3 cup portions and freeze. Lastly, I grind two loaves of Ener G bread at a time that I also keep frozen. Thus, when making casseroles, I already have on hand the staple ingredients I use to keep when we were not eating a gluten free diet.

Poached Steelhead Trout with Lemon Dill Sauce

This is one of the easiest meals ever to be so elegant and totally gluten free. Pictured here with roasted asparagus and a generous portion of black & mahogany blend by Lundberg Wehani. A fresh sprig of dill is used as garnish.

Here is my recipe:

1 12-ounce steelhead fillet
1 cup dry white wine
1 tablespoon lemon juice
1 recipe Lemon Dill Sauce (click here for recipe)

Here is how:

1. Rinse fish under cold water. Using a fillet knife, carefully remove skin. Place salmon fillet in large skillet. Add wine and lemon juice; add enough water to cover.

2. Bring to very light boil, cover, and simmer till fish flakes (about 15 minutes).

Servings: 4                   Total Time: 20 minutes


Author Note:
To serve add a side of dark rice such as Lundberg black and mahogany blend and a grilled green vegetable such as asparagus or broccoli.

Here is my timeline:

1. Put rice on to cook.

2. Washed and trimmed asparagus; coat with olive oil and sprinkle with kosher salt. Placed on baking sheet.

3. Prepared fish and placed in skillet with white wine and lemon juice.

4. Gathered ingredients for Lemon Dill Sauce.

5. Turned fish on to cook about 20 minutes BEFORE rice finished cooking and turned oven to 400 degrees Fahrenheit to roast asparagus.

6. Started sauce and put asparagus in oven for about 8 to 10 minutes. 

7. Stirred sauce continuously until thickened; removed from heat and set aside. 

8. When fish flaked, placed on platter and completed entree with a side bed of rice and spooned sauce over top. Add roasted asparagus and sprig of fresh dill for a complete meal.

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Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Lemon Dill Sauce

8  ounces water
1 tablespoon chicken base
3/4 cup butter (no substitutes), softened to room temperature
3/4 cup Jackie's Quick Bread Flour Blend (recipe)
2 tablespoons fresh dill sprigs, finely chopped
3/4 teaspoon salt
3/4 teaspoon lemon zest
3 tablespoons fresh lemon juice
1/3 cup white wine

1. Place chicken base in 8-ounces of water; set aside.

2. Place butter in medium sized saucepan over medium heat. After butter is melted, gradually stir in flour, dill and salt. Cook for one minute or until thoroughly heated and mixture is smooth.

3. Stir in dissolved chicken base. Bring mixture to a boil; turn heat to medium and cook until thickened, stirring constantly. Stir in wine, lemon zest and lemon juice.

4. To serve, spoon over fish or cooked vegetables.

Servings: 4             Yield: approximately 1 1/4 cups

Total Time: 20 minutes

Calories per serving: 337.3

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Rick’s Special Chili

My sweet husband developed this delicious & warming dish that just hits the spot on a cold winter day! To make this dish vegetarian, simply omit the ground chuck.

Here is Rick's recipe

1 pound lean ground chuck

1 medium (3”) onion, chopped

1/2 cup chopped bell pepper

6 tablespoons chili powder

1 tablespoon ground cumin

2 celery stalks, chopped

¼ teaspoons garlic salt

1 package Carroll Shelby’s Original Texas Brand Chili Kit

1 15-ounce can pinto beans

1 14-ounce can diced tomatoes

1 10-ounce can Rotel tomatoes

Salt to taste

2 cups sharp cheddar, grated

Gluten free pasta of choice

Gluten free crackers

Here is how Rick put this recipe together

Place ground chuck, chopped onion and chopped bell pepper in electric skillet set at 400 degrees Fahrenheit. Cook until meat is slightly brown, stirring to keep from sticking. Add chili powder, celery and garlic salt. Continue to cook, stirring constantly until meat is brown and onions are clear. Drain excess fat. Reduce heat to 250 degrees Fahrenheit.

Add the seasoning package and salt from Carroll Shelby’s Original Texas Brand Chili Kit, pinto beans, diced tomatoes, and Rotel. Mix masa from the kit with one cup of water, add to pot of chili. Bring mixture back to a boil, stirring occasionally. Cover, and reduce heat to simmer. Simmer about 1 to 1 1/2 hours, stirring occasionally.

To serve, cook pasta according to instructions, and place pasta on individual plates. Ladle about 1/3 to 1/2 cups of chili over pasta. Add grated cheese. Serve with gluten free crackers.

Serves: 6-8

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From my Yard to My Table

With 20 degree temperatures predicted, I just could not let these beauties perish. Today, they have a home in the center of my table, bringing cheer and warmth to a blustery February day in Alabama!

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Valentine Chocolate Chip Cookies with Orange Liqueur Glaze

If you are going to give your heart to someone this Valentine's Day, make sure it is memorable. These cookies are sure to please!

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Here is my recipe

Cookies:
4 tablespoons butter (no substitutes), softened to room temperature
1 cup sugar
1 tablespoon orange zest
1 large egg, at room temperature
3 tablespoons orange juice, fresh
1 teaspoon vanilla extract
1 1/2 cups rice flour, plus extra for board
1/2 cup yellow cornmeal
1/2 teaspoon Rumford baking powder
1/4 teaspoon salt, or to taste
1/3 cup chocolate mini morsels

Orange Liqueur Glaze:
1 cup powdered sugar, sifted
1 tablespoon orange zest
3 tablespoons orange liqueur
1 tablespoons whipping cream

Here is what I did

Directions for Making Cookies:
1. Line baking sheet with parchment paper; set aside.

2. Place butter, sugar and orange zest in bowl of food processor. Pulse until thoroughly combined. Add egg, orange juice and vanilla. Process until smooth, scraping down sides of bowl as needed to combine. Add rice flour, cornmeal, baking powder, salt and chocolate mini morsels. Process until a soft dough ball forms. Turn dough out onto a dough board floured with rice flour. Knead for 2 to 3 minutes or until dough is smooth. Wrap dough in plastic wrap and place in refrigerator for 20 minutes or until slightly chilled.

3. Preheat oven to 350 degrees Fahrenheit after placing rack in the center of the oven. Place dough in the center of floured dough board. Roll dough to about 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into approximately 14 or so rounds. Carefully pull excess dough away from rounds of dough; place dough rounds onto prepared baking sheet. Shape scrap dough into a ball, knead and roll out to about 1/4-inch. Using a heart shaped cookie cutter, cut into 6 or more cookies. Repeat process for placing unbaked  heart shaped cookies onto baking sheet.

4. Place baking sheet into preheated oven. Bake for 12 to15 minutes or until lightly golden around the edges.

5. Allow cookies to cool completely BEFORE icing to prevent icing from running off the cookie.

Directions for Making Glaze & Decorating Cookies:
1. Place sifted powdered sugar, orange zest and orange liqueur in medium mixing bowl. Stir until smooth. using a spoon, begin by placing about two teaspoons of icing in the center of the cooking.  Using the back of the spoon, spread icing to within about a half inch from edge of cookie, mimicking the shape of the cookie.

2. Allow icing to set for about 10 to 15 minutes. Using a store bought red gluten free icing in red and fitted with a small tip, outline the orange liqueur glaze with the red icing. For interest, add squiggles, initials or anything you like to make your "heart" special.

Servings: 10              Yield: 20 cookies

Oven Temperature: 350°F                Total Time: 2 hours

Calories Per Serving 243.05

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Citrus Fruit Cup with Rosemary Infused Syrup

This is an amazingly simple first course with an interesting twist of flavors. The really neat thing about this recipe is that it is naturally gluten free. See if  your sweetie can recognize the rosemary flavor.

I put this yummy first course in one of our stemmed, monogrammed wine glasses set against a red valentine doily against a white plate. 

Here is my recipe:

Citrus Fruit Cup
2 large navel oranges, peeled and sectioned with a knife
1 large grapefruit, peeled and sectioned with a knife
1 large lime, peeled and sectioned with a knife

Rosemary Infused Syrup
1 cup sugar
1/2 cup water
3 6-inch rosemary sprigs
4 maraschino cherries w stems

Here is what I did:

Citrus Fruit Cup:
1. Peel and section with a knife the oranges, the grapefruit and the lime, allowing juices to collect in bowl with fruit sections. Set aside.
2. When syrup is completely cool, pour over citrus sections and gently toss. Store in refrigerator over night.

Rosemary Infused Syrup:
Place water and sugar in small saucepan; bring water to a boil. Add rosemary and boil for 10 minutes. Remove from heal and allow to cool completely.

To Serve:
Divide citrus sections among four stemmed compotes. Spoon syrup over fruit sections. Garnish with a maraschino cherry.

Servings: 4

Total Time: 1 hour and 10 minutes

Calories Per Serving 288.72

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Dressed-Up Breakfast Polenta

This is an old comfort food from my childhood. When I would be sick or under the weather, my mom would prepare this for me. She knew I would eat just about anything with a lot of cheese. I just dressed it up a little to make it more sophisticated for an adult breakfast or brunch!

Here is my recipe:

1/2 cup sour cream

3 tablespoons maple syrup (pure, not maple flavored)

2 cups Jackie's Homemade Chicken Stock, divided.

2 1/2 cups water

1 1/2 teaspoons salt

3/4 cup yellow cornmeal (certified gluten free)

1/2 cup heavy cream
1/4 cup freshly grated Parmesan

1/2 cup Italian four-cheese blend

3 tablespoons butter (no substitutes), softened to room temperature

8 pieces smoked bacon

pinch salt

1/2 cup dried cranberries, currants or raisins

Here is how I put this old fav together:

Polenta:

1. In small bowl, whisk together sour cream, syrup and salt until smooth; set aside.

2. Bring 1 cup chicken stock, water and salt to a rolling boil in a large saucepan.  In separate saucepan, place butter and 1 cup chicken stock over low heat.

3. Gradually whisk cornmeal into first saucepan; reduce to low heat. Cook, stirring often to prevent polenta from settling to the bottom of the pan. Gradually add extra broth and butter mixture and heavy cream. Continue to cook until mixture thickens and cornmeal is tender, about 30 to 40 minutes. Remove from heat and add cheeses . Stir until cheeses melt.

Topping:

While polenta (cornmeal) is cooking, place bacon in large skillet over medium heat. Fry until crisp; drain on paper towel.

To Serve:

Transfer cooked polenta into 6 serving bowls. Top each with two  pieces of crisp bacon and sprinkle with dried cranberries, raisins or currants. Drizzle liberal amounts of sour cream mixture over polenta.

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 673 calories, 386 calories from fat, 43.3 g total fat, 94.6 mg cholesterol, 1184.1 mg sodium, 256.3 mg potassium, 60.9g carbohydrates, 4.4 g fiber, 7 g sugar, 10.9 g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Pizza Meatballs

Pizza Meatballs are delicious served over Deboles Corn Spaghetti with warm marinara sauce.

When you are tired but want a tasty meal, this one is for you! The pizza flavor is inside the meatballs, so every bite is like taking little bite of pizza. 

What I like most about these meat balls--in addition to being incredibly delicious is that they can be made in quantity and frozen. When you are ready for a quick, yummy meal, all you have to do thaw and cook.

 Here is my recipe:
 1/3 cup sweet onion, finely chopped
2 tablespoons sun-dried tomatoes in oil; drained, oil reserved, chopped
1 tablespoon dried basil, crushed
1/2 teaspoon fresh oregano, finely chopped
1/4 teaspoon fresh thyme, finely chopped
1/4 cup mozzarella cheese finely grated
1/4 cup Parmesan cheese freshly grated
1 tablespoon tomato paste, gluten free
1 teaspoon red pepper flakes
3/4 teaspoon salt  to taste
3/4 pound ground beef (chuck)
1/2 pound ground pork
3 ounces mozzarella cheese, diced
1 1/2 cups marinara sauce
1/2 teaspoon prepared minced garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme leaves, crushed
1 teaspoon onion flakes

Here is how I did it: 
1. Preheat oven to 350 degrees Fahrenheit. Line small roasting pan with aluminum foil for easy cleanup. Spray rack of roasting pan with non-stick canola cooking spray.

2. Place onion, sun-dried tomatoes, basil, oregano, thyme, red pepper flakes, and salt in the bowl of food processor. Process in 15-seconds in increments until well blended.

3. Transfer mixture to medium-sized mixing bowl. Add ground chuck and pork. Using clean hands combine thoroughly and shape into 18 meatballs about 1 1/2-inches in diameter. Using the handle of a wooden spoon, make a hole in the top of each meatball. Insert 1 cube of mozzarella into the center and close,  completely enclosing the cheese cube.

4. Place meatballs on prepared rack of roasting pan. Place in preheated oven and bake until cooked through, about 13 to 15 minutes. Turn heat to broil; cook an additional 2 minutes to brown.

5. While meatballs cook, place store bought marinara sauce in small saucepan. Add garlic, basil, oregano, thyme and onion flakes. Stir and heat thoroughly.

6. To serve, place cooked meatballs on pasta of choice (we prefer Deboles Corn Spaghetti) and drizzle with heated marinara sauce.

Servings: 4  Yield: 18 meatballs

Total Time: 42 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Just look at this little cub of mozzarella peaking out! YUM!

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Cream of Celery Soup

My intentions for making this soup was as in ingredient in other dishes. My husband loved it so much he ate the bowl I had prepared for a final picture!

Here is my recipe:


1/4 cup butter
1 medium sweet onion finely chopped
2 cups Jackie's Homemade Chicken Stock
2  cups  water
2 teaspoons  chicken base
3 cups  celery, chopped
3 1/2 tablespoons cornstarch
1 cup whole milk, at room temperature
2 cups heavy cream
1 1/2 teaspoons celery salt, or to taste

And, here is how I made it:


1. Place butter in medium skillet  over medium heat. Add onion; saute until tender and onion begins to look translucent. Set aside.

2. While onion is cooking, place chicken stock, water and chicken base in large sauce pan over medium high heat. Bring liquid to a boil, and add celery. Turn heat to medium low. Simmer for 30 to 45 minutes or until celery is very tender.

3. Dissolve cornstarch in a little of the milk; add milk, cream and celery salt and sauted onion to cooked celery. Continue to cook until thickened, about 5 to 7 minutes. Puree using a hand blender. Set off heat, and allow to cool. When cool, pour into two cup containers and freeze.

Servings: 14    Yield: 7 cups

Total Time: 2 hours and 30 minutes

Calories Per Serving 118.11

Celery cooking away in the chicken stock

Everything is combined, waiting for mixture to thicken before pureeing

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Super Spicy Gazpacho

If you like it hot, then, this cold soup is just the thing! I have difficulty using a whole bag of jalapeno chili peppers before they begin to dry up. I thought, why not put them in my gazpacho to liven things up a bit. And they did! My husband loved this version of the old favorite! And, you know what? This makes a great dip for any occasion!

Beautiful  soup to stand up to bold red wines! 

Here's my recipe:

1 14-ounce can diced tomatoes
1/2 large English cucumber, cut into quarters
2 dried jalapeno chiles, stemmed, seeded and finely diced
1/3 cup onion, roughly cut
1 clove garlic clove, peeled and smashed
2 tablespoons apple cider vinegar
3 teaspoons  Tabasco sauce
1 1/2 teaspoons  kosher salt
1/2 cup Homemade Gluten Free Croutons

And, here is how I put this recipe together:

1. Place tomatoes, cucumber, jalapeno peppers, onion, garlic, vinegar, Tabasco and salt in the bowl of a food processor.


2. Process in 10  second increments until desired consistency is reached.


Servings: 4   Total Time: 2 hours and 10 minutes


Calories Per Serving 48.37


Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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