Gluten-free Caribbean Shrimp and Rice Recipe

shrimp black beans and riceThis gluten-free Caribbean shrimp and rice recipe is fast, easy, filling, and oh so tasty. Perfect for a summer meal.

  • 1 medium ripe avocado, peeled and pitted
  • 1/3 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 medium mango, peeled and cubed
  • 1/2 cup salsa
  • 2 cups rice
  • 1 pound cooked shrimp

(If using uncooked shrimp, after tossing shrimp with seasoning, heat 1 tablespoon canola oil in large skillet over medium-high. Add shrimp. Cook 2-3 minutes until pink.)

  • 1 teaspoon Caribbean jerk seasoning OR Old Bay seasoning
  • 2 green onions, sliced
  • Lime wedges

In a small bowl, mash avocado. Add sour cream and salt until smooth. Refrigerate.

Prepare rice according to package directions.

In a small saucepan, combine beans, pineapple, mango and salsa. Heat through, about 5 minutes. Stirring occasionally.

Toss cooked shrimp with seasoning. Add to saucepan. Cook until shrimp are heated through, about 5 minutes.

Divide rice among 4 bowls. Top with shrimp mixture and green onions.

Serve with avocado cream and lime wedges.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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Gluten-free Easy Scalloped Potatoes and Ham Recipe

scalloped potato casserole

This delicious gluten-free easy scalloped potatoes and ham recipe is a one dish wonder with added frozen peas.

  • 2 boxes (4.7 oz each) gluten-free scalloped potatoes
  • 1 cup diced ham
  • 1 cup frozen sweet peas (no need to defrost first)
  • 4 cups boiling water
  • 1 cup half and half milk
  • 2 tablespoons dried chives
  • 1 cup shredded Cheddar cheese

Heat oven to 450°F.  Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, place both packages of potatoes and sauce mix from scalloped potatoes boxes, the ham, and frozen peas.

Pour boiling water and half and half over mixture and stir.

Stir in 1 tablespoon of the chives.

Pour mixture into baking dish. Spread evenly.

Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender.

Let stand 5 minutes. Sauce will thicken as it stands.

Top with remaining 1 tablespoon chives.

Enjoy!

You can find my June Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-Free Banana Oat Muffins Recipe

banana oat muffinsThese dense gluten free banana oat muffins are a tasty way to start your day.

  • 1 1/2 Cup plus 2 tablespoons Gluten Free Quick 1-Minute Oats, uncooked, divided
  • 1 Cup gluten free flour blend
  • 1 Teaspoon gluten free baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Cup firmly packed brown sugar
  • 1 Cup mashed ripe banana (about 2 large)
  • 1/2 Cup non-fat milk
  • 1/4 Cup vegetable Oil
  • 1 large egg, lightly beaten
  • 1/2 Cup chopped pecans, or nuts of your choice

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray.

In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well.

In small bowl stir together banana, milk, oil and egg.

Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts.

Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats.

Bake 18 to 20 minutes or until golden brown.

Cool muffins in pan on wire rack 5 minutes. Serve warm.

Enjoy!

You can find my May Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Sausage, Eggs, and Cheese Breakfast Casserole Recipe

sausage, egg, cheese casseroleThis delicious gluten-free sausage, eggs, and cheese breakfast casserole can be prepared the night before, refrigerated, and cooked the next day to save time.

  • 1 (12 oz) roll breakfast sausage
  • 2 C shredded Cheddar cheese
  • 6 eggs, beaten
  • 1 package gluten-free country gravy mix (we use Pioneer)
  • 6 slices gluten-free bread, cut into 1-inch cubes

Preheat oven to 325 degrees F.

Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Pour into 8-inch casserole dish.

Sprinkle cheese over sausage.

In medium bowl, make gravy per package instructions.

Beat eggs. Add to gravy. Beat with wire whisk until well blended.

Pour over cheese.

Arrange bread cubes evenly over mixture.

Drizzle butter over bread, if desired.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Purim and Gluten-free Hamantaschen Cookies Recipe

 Hamantaschen cookiesSo, just what is Purim and how is it celebrated? If those are questions you would like a brief answer to, read on.

The word Purim means lots, and refers to the lottery Haman used to choose the date for the massacre of Jews in the book of Esther. The primary commandment related to Purim is to hear the reading of the book of Esther. 

It is customary to boo, hiss, stamp feet, and rattle noisemakers whenever the name of Haman is mentioned in the service. The purpose of this custom is to “blot out the name of Haman.”

The story of Esther and her for such a time as this is a story of God’s sovereignty and protection. Purim reflects that story. Purim is one of the most joyous and fun holidays on the Jewish calendar. It commemorates a time when the Jewish people living in Persia were saved from extermination.

The heroes of the story are Esther, a beautiful young Jewish woman living in Persia, and her cousin Mordecai, who raised her as if she were his daughter after her parents died. Esther was taken to the house of Ahasuerus, King of Persia, to become part of his harem. King Ahasuerus loved Esther more than the other women in his harem and made her queen. However, the king did not know Esther was a Jew. Mordecai told her not to reveal her Jewish identity.

The villain of the story is Haman, an arrogant, egotistical advisor to the king. Haman hated Mordecai because Mordecai refused to bow down to Haman. Haman plotted to destroy the Jews in all of Persia because of that.

Haman told the king, “There is a certain people scattered abroad and dispersed among the peoples in all the provinces of your realm. Their laws are different from those of every other peoples’ and they do not observe the king’s laws; therefore, it is not befitting the king to tolerate them.” Esther 3:8.

The king gave Haman permission to do as he pleased to the Jewish people. With that permission, Haman planned to exterminate all of the Jews.

When Mordecai learned of the plot, he persuaded Esther to speak to the king on behalf of her people. This was a dangerous thing for Esther to do. Anyone who came into the king’s presence without being summoned, could be put to death.

Esther was not summoned. To prepare herself to go uninvited before the king, she prayed and fasted. She told Mordecai to have the people do the same.

When Esther went before the king, he welcomed her. She told him of Haman’s plot against her people. The Jewish people were saved. Haman and his ten sons were hanged on the gallows that Haman prepared for Mordecai.

One important message from the story of Esther and Purim is that in God’s sovereignty, he often works in ways which are not apparent. In ways that appear to be chance, coincidence, or ordinary good luck.

But make no mistake. Purim is not a story of chance, coincidence, or luck.

Leave a comment below to share your thoughts on the subject. If you think others would appreciate reading this, please share it through the social media buttons.

In the twelfth month, which is the month of Adar, on its thirteenth day … on the day that the enemies of the Jews were expected to prevail over them, it was turned about: the Jews prevailed over their adversaries. Esther 9:1

And they gained relief on the fourteenth, making it a day of feasting and gladness. Esther 9:17

[Mordecai instructed them] to observe them as days of feasting and gladness, and sending delicacies to one another, and gifts to the poor. Esther 9:22

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Added bonus.

Gluten-free Hamantaschen Cookie Recipe

The triangular shape of the cookies represents Haman’s (Boo! Hiss!) hat.

This recipe for Hamantaschen is adapted from https://littleferrarokitchen.com/gluten-free-hamantaschen-for-purim/

  • 1 1/2 sticks unsalted butter softened
  • 2/3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon Kosher salt
  • 2 1/4 cups gluten-free flour
  • preserves or jam for filling
  1. In a large stand mixer cream the butter until light and soft. Add sugar and cream together.
  2. Add 1 egg, vanilla and zest and mix well.
  3. In another bowl, sift together the flour and salt.
  4. With the mixer on low speed, slowly add the flour mixture. Mix until just combined.
  5. Once mixed, take dough out and knead on a lightly floured surface until a smooth ball forms. Form the dough into a round, flat disk and wrap in plastic wrap and place in refrigerator for about 1 hour.
  6. Remove dough from refrigerator and flour surface very well. Roll out the dough.
  7. Roll out dough to about 1/4 thick and use a 3-inch round cookie cutter to cut out circles.
  8. Take one circle and place a teaspoon of filling in the center. Take one side of circle and fold in. Take other side and fold in, bringing the top corners together.
  9. Now here’s the tricky part. Take the bottom part and fold up while making it overlap the 2-sides. So essentially, you want the left side-corner to be OVER the bottom flap and the right-side corner under the flap. Overlapping, creating a secure triangle.
  10. Pinch the corners and place the hamantaschen on a parchment lined baking sheet.
  11. Bake cookies at 350 degrees F for about 20-25 minutes, rotating the pan halfway through. (Watch closely so the cookies don’t burn.)
  12. Let cool on baking sheet for about 5 minutes before transferring to a cooling rack and serving.

Enjoy!

 

Gluten-free Family Supper Casserole Recipe

family supper casseroleI have made this gluten-free Family Supper Casserole recipe for decades, and I never get tired of eating it. I believe it’s the chili sauce that makes the difference.

  • 8 oz gluten-free spaghetti
  • 1 lb hamburger meat
  • 3/4 cup chili sauce
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups grated sharp Cheddar cheese (6 oz)
  • 1 1/2 cups milk

Preheat oven to 350 degrees F.

Cook spaghetti as package directs. Drain.

In large skillet, saute meat until no longer red.

Stir in 1/2 cup chili sauce, the oregano, salt, and pepper.

In well-greased 2-quart casserole, place half of the spaghetti, then half of the meat mixture. Sprinkle with half of the cheese. Add remaining spaghetti, meat, and cheese.

Pour milk over all.

Top with remaining 1/4 cup chili sauce.

Bake, uncovered, 35 minutes, or until milk is absorbed and cheese is melted.

Enjoy!

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Black Eyed Pea and Smoked Sausage Soup Recipe

bowl of black-eyed pea soupThis super simple, delicious gluten-free black eyed pea and smoked sausage soup recipe comes courtesy of our friend, Marsha.

  • 1 lb smoked sausage, sliced into 1/4-inch pieces (make sure it is gluten-free)
  • 4 (15-oz) cans black eyed peas, drained (It might seem like an awful lot of black eyed peas, but this is black eyed pea soup, after all. 🙂 )
  • 1 Tbsp minced onion flakes
  • ½ tsp garlic powder
  • 1 (10-oz) can Rotel diced tomatoes and green chilies undrained
  • 1 to 2 Tbsp cajun seasoning
  • 2 to 3 cups chicken broth
  • 2 cups cooked rice, optional

In a Dutch oven over medium-high heat, cook smoked sausage until lightly browned.

Add black eyed peas, onion flakes, garlic powder, Rotel tomatoes, Cajun seasoning and broth.

Bring to a boil and reduce heat.

Simmer for 20 minutes.

Serve with several spoonfuls of cooked rice on top of the soup.

Enjoy!

You can find my February Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Quick and Easy Ham and Bean Soup Recipe

ham and bean soupThis flavorful gluten-free quick and easy ham and bean soup recipe, courtesy of our friend Marsha, is full of vegetables and serves eight. You can easily reduce the ingredients to make less if desired.

  • 3 T olive oil
  • 2 cups celery sliced
  • 1/2 medium onion chopped
  • 2-3 cloves fresh garlic pressed
  • 2 quarts water
  • 4 cubes vegetable bouillon
  • 1 cube chicken bouillon
  • 2-3 medium potatoes cubed
  • 2 cups raw carrot peeled and sliced
  • 2-3 cups cooked ham chopped or ground
  • pepper to taste
  • 3 15 oz cans great northern OR navy beans drained and rinsed

Saute onion, celery, and garlic in olive oil until transparent and fragrant.

Add water, bouillon, potatoes, carrots. Simmer until tender. About 30 minutes.

Add drained beans and chopped ham, heat through.

Enjoy!

You can find my January Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Chocolate Almond Macaroon Recipe

cookiesThis super simple gluten-free chocolate almond macaroon recipe will keep you reaching for the cookie jar. Perfect for the holidays, and any other days. (Apologies for the mix-up. This email for this post was accidentally sent on December 4, 2021, instead of today when the link would be live.)

  • 1 14 oz bag sweetened coconut
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped almonds
  • 1 14 oz can sweetened condensed milk
  • Preheat the oven to 325 F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  • Stir until combined.
  • Scoop the dough onto prepared cookie sheet. I use two spoons to scoop the mixture onto the cookie sheet, and flatten the tops slightly.
  • Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  • Let cool on baking sheet.
  • Store cookies in an airtight container.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Lemon Butter Chicken Recipe

lemon butter chicken over riceThis delicious gluten-free Lemon Butter Chicken recipe blends lemon and butter together to deliver a marvelous taste that’s hard to beat.

  • 4 boneless, skinless chicken breasts, sliced in half lengthwise
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil, divided
  • ¾ cup gluten-free flour
  • 4 Tbsp butter
  • 2 cloves garlic, minced
  • 2 lemons, thinly sliced
  • ¼ cup fresh lemon juice
  • ½ cup fresh parsley

Preheat oven to 350 degrees F. Pound chicken breasts with a mallet until all are an equal thickness. Sprinkle with salt and pepper.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. (It may take more oil to cook the chicken.)

Coat each chicken breast with gluten-free flour, shaking off any excess. Working in batches, place half of the chicken pieces in skillet and cook 3-4 minutes, then flip and cook 3 minutes longer. Transfer to a baking dish.

Heat remaining tablespoon of oil in skillet and cook remaining chicken. Place in baking dish.

Add butter and garlic to skillet and cook 30 seconds over medium-low heat.

Add lemon slices and lemon juice. Cook 2-3 minutes, flipping the lemons in the pan.

Pour lemon butter mixture over chicken.

Bake 15-20 minutes, or until internal temperature of chicken reaches 165 degrees F. Remove from oven and sprinkle with parsley if using.

Enjoy!

You can find my November Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy