Mexican Tortilla Pie - Gluten Free

Source: http://www.lynnskitchenadventures.com/2012/01/mexican-tortilla-pie.html

Ingredients
2lbs ground beef

1 can refried beans

2 cans (14 ounce) diced tomatoes

1 onion, chopped

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

3 cups of shredded cheese, I like to use colby jack or a combo of cheddar and monterey jack cheese.

12 corn tortillas

Instructions
1. In a skillet cook onion and ground beef until onion is tender and beef is browned. Drain off any fat.
2. Add tomatoes, beans, and spices and cook over low heat for 10 -15 minutes. This will help combine the flavors.
3. In a 9×13 pan or similar casserole dish place one layer of corn tortillas. You may need to cut/tear
some of the tortillas to make them fit.
4. Cover with 1/3 of the meat sauce and 1/3 of the cheese.
5. Place a layer of tortillas on top of meat and cheese.
6. Cover with half of the remaining sauce and cheese. (This will be 1/3 of the total sauce and cheese.)
7. Cover with one more layer of tortillas and the remaining meat and cheese.
8. Bake at 350 for 30-35 minutes or until heated through.

The Baked Potato - Gluten Free

Source: http://www.copykat.com/2012/08/12/outback-steakhouse-baked-potato/

• 
  Prep time: 10 minutes
  Cook time: 1 hour
  Serves: 4
  

  Ingredients

  • 4 potatoes - 1/2 pound size russet potatoes
  • 1/2 cup vegetable oil
  • 1 to 2 tablespoons kosher salt

  Instructions

  Preheat your oven to 350 degrees. Wash and dry the potatoes. [Poke 8-10 deep holes all over the potato to allow moisture to release.] Pour vegetable oil into a small dish, and dip a paper towel into the oil. Rub the paper towel over the potato. Place potato on a cookie sheet. Sprinkle kosher salt over potato. Bake potatoes in the oven for approximately 1 hour. Check potato for doneness by inserting a fork and if it presses through easily the potato has completed cooking.

Hawaiian Haystacks - Gluten Free

Source: http://www.melskitchencafe.com/2010/02/hawaiian-haystacks-chicken-sauce-reinvented.html

Yield: Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup [brown rice flour]
• 2 cups milk
• 1 cup chicken broth

Toppings

• Olives
• Tomatoes
• Cheddar cheese
• Green onions
• Mandarin oranges
• Chow mein noodles
• Pineapple chunks

Directions

1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Sticky Rice - Gluten Free

Source: http://www.thaitable.com/thai/recipe/sticky-rice

Ingredients: Glutinous Rice, 1 cup = 4 servings (Glutinous rice can be purchased at your local Asian Market, Glutinous Rice is Gluten-Free)

The Traditional Method Using a Steamer: Soak the sticky rice in enough cold or lukewarm water to cover the rice for at least an hour or even overnight. Take your steamer, put water in the bottom and cover the steam section with [basket]. Pour the sticky rice [into the basket], cover with [a] lid and put it on the stove on medium to high heat. Ten minutes into it, move the rice around so the top is down close to the steam. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done. Take a small bite to see if it is soft and chewy.  It should not be soggy.

Materials:

Sticky Rice Steamer 

(These steamers are very inexpensive at your local Asian Market around $10-$15. You can also purchase a steamer on Amazon here.)

Hawaiian Beef Teriyaki - Gluten Free

Source: http://www.favfamilyrecipes.com/2011/09/hawaiian-beef-teriyaki.html

• 1 can pineapple chunks with juice (15 oz.)
• 1 c. La Choy soy sauce (gluten free)
• 3/4 c. brown sugar
• 2 cloves garlic, minced
• 1 tsp. minced ginger
• *1 Lb. skirt steak, sliced very thin (carne asada works GREAT)

Instructions

• Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate.
• Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great).
• Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don't have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple).
• *you can use sirloin steak, cut into chunks. Thread marinated beef onto skewers and grill.
• **This is also a GREAT marinade for Teriyaki burgers...

Packer Plate Serving Suggestions:
Serve over Sticky Rice