Gluten-free Tamale Casserole Recipe

This gluten-free Tamale Casserole can be made with packaged or homemade tamales. Pilot used packaged.

  • 8 tamales
  • 8 oz enchilada sauce
  • 1 cup chopped onion
  • 1 cup shredded cheese

Place tamales in 8 X 8″ baking dish. Cover with enchilada sauce, onions, and cheese.

Bake 350 degrees F for 30 minutes, or until cheese is melted.

Enjoy!

I wish you well.

Sandy

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

Gluten-free Eggplant Casserole Recipe

Pilot created this easy gluten-free Eggplant Casserole the other night. All I can say is, Delicious!

  • 1 eggplant peeled and thinly sliced
  • 1 thinly sliced green pepper
  • 1 thinly sliced onion
  • 1/4 cup pine nuts
  • 2 cloves garlic crushed
  • 14 oz fire roasted pizza sauce
  • 1 tsp oregano
  • 2 1/2 oz crumbled Feta cheese

Saute first five ingredients. Pour pizza sauce over vegetables. Stir until heated through.

Pour into 8 X 8 casserole dish. Cover with Feta cheese.

Bake 350 degrees F until bubbly. About 20 minutes.

Serve with roasted potatoes or rice.

Enjoy!

I wish you well.

Sandy

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

Gluten-free Gumdrop Cookie Bar Recipe

Here is a delicious gluten-free Gumdrop Cookie Bar recipe from my childhood. The hardest part of the recipe for me is refraining from eating all the cinnamon and spearmint gumdrops before they make it to the batter. 🙂

  • 2 cup gluten-free flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • 2 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 cup sliced gumdrops
  • 1/4 cup chopped pecans

Sift and mix together flour, salt, and cinnamon.

Beat eggs, sugar, and milk.

Add dry ingredients to eggs mixture. The batter will be stiff.

Add gumdrops and nuts.

You can cut the gumdrops with kitchen shears, or a sharp knife. Sugar from the gumdrops will make the knife sticky. Dipping it into a glass of warm water helps.

Spread in greased 9 X 11″ pan.

Bake at 325 degrees F for 30 minutes. The top will be cracked.

Enjoy!

I wish you well.

Sandy

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Gluten-free Butternut Squash Frittata Recipe

This delicious one-pan gluten-free butternut squash frittata can be served at any time. Because butternut squash is extremely hard to cut, if you can find pre-cubed squash, that’s the best way to go. Another option is to slice the squash in half length-wise, place in a dish with approximately 1/2 inch water, and microwave several minutes to soften enough to cube.

4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese

Preheat oven to 425°F.

Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven.

Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese.

Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes.

Cool for a few minutes, cut into wedges, and serve.

Enjoy!

I wish you well.

Sandy

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Gluten-free Chicken and Spinach Pasta Bake Recipe

Rotisserie chicken is the key to this delicious gluten-free Chicken and Spinach Pasta Bake recipe.

  • 8 oz. uncooked gluten-free rigatoni
  • 1 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 10 oz. package frozen chopped spinach, thawed
  • 3 cups chopped rotisserie chicken
  • 14 1/2 oz. can Italian-style diced tomatoes (An additional can of diced tomatoes can be added if you’d like.)
  • 8 oz. container chive-and-onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 oz. shredded mozzarella cheese

Preheat oven to 375 degrees F. Prepare rigatoni according to package directions.

Meanwhile, spread oil on bottom of an 11 X 7 inch baking dish. Add onion in a single layer.

Bake at 375 degrees F for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl.

Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

Bake, covered at 375 degrees F for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

Enjoy!

I wish you well.

Sandy

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