Category: Holiday

Cheesy Potato Stacks

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall.  A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin.  You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing.  The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.

 

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Ingredients:

  • 1 large, sweet potato, peeled
  • 4 small red potatoes, skin on
  • cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • seasoned salt, to taste (I used Lawry’s reduced sodium)
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • fresh thyme for garnish

Preparation:

Grate the cheese.  Slice the potatoes very thin, using a mandoline or sharp knife.  Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well.  Preheat the oven to 400º and coat a 12-cup muffin pan with cooking spray.  Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

 Use the smaller slices on the bottom for the best fit.  Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese.  Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter.  Garnish with fresh thyme.

Notes: ♪♫ I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest.  Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention!  You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter.  Pretty exciting stuff for this home cook!

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Gluten Free Italian Wine Biscuits

This recipe is about a memory.  Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking.  Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven.  We would devour them still warm, when they had the consistency of a soft cookie.  Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly?  Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix.  Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too!  Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine.  My mother used eggs in hers.  I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour.  Although we call them biscuits, they are actually a shaped cookie.  The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes.  A tall order for gluten free!

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The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend.  So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits.  They got a big thumbs up from family and friends who sampled them!  Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down!  I decided to cut the recipe in half, and it was just the right amount for a small get together.  You can double it for a larger group or holiday baking.

Ingredients:

Plus . . . . . . . . . . . .

  • additional flour for dusting and rolling
  • 1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt.  Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time.  Roll each piece into a rope, about 1/2″ thick and 10″ long.  Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist.  My mother would simply form a round and pinch the ends together, that works too!  You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between.  Refrigerate for 1 hour before baking.  Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º.  Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes.  Cool in the pan 10 minutes then transfer to a rack.  Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days.  I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator.  Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up!  You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

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Roast Turkey Breast

I so look forward to our Thanksgiving turkey dinner each year and all the delicious sides!  But what if you don’t want to deal with roasting a whole turkey?  A turkey breast might be just the ticket for smaller gatherings.  I always plan on 1/2 lb. per serving, so a 3 lb. breast is perfect for 6 people.

So easy to prepare, just rub the breast all over with herbed butter and roast it.   You can do this!  I am so lucky to still have chives and rosemary growing in my garden in late November, but if you can’t get fresh herbs, use a smaller amount of dried.

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Ingredients:

  • 3 lb. turkey breast, thawed
  • 1/2 stick butter, softened
  • 1/2 tsp. lemon peel
  • 1/2 tsp. thyme
  • 1 tbsp. fresh chives (or 1 tsp. dry)
  • 1 tbsp. fresh rosemary (or 1 tsp. dry)
  • 1 cup chicken broth, or use white wine, or water

Preparation:

Mince the herbs and combine with the lemon peel and softened butter.

Preheat the oven to 325º and spray a small roasting pan and rack with cooking spray.  Rinse the turkey breast and pat dry with paper towels.  As you can see, the breast has a pop-up thermometer but untrusting soul that I am, I also inserted a meat thermometer.

Rub the breast all over with the butter mixture and pour 1 cup of liquid (chicken broth, wine, water or combination) into the bottom of the pan.

Roast for 25 minutes per pound, or until a thermometer inserted into the thickest section registers 150º.  The pop up thermometer didn’t work on mine so I was glad that I used my own.

Tent with foil and let it rest 10 minutes.  Internal temperature will continue to rise as the turkey rests.

That’s all there is to it, slice and serve.

Enjoy with Gluten Free Roast Turkey Gravy and be sure and check out my Gluten Free Ramekin Stuffing Cups!

Notes ♪♫ White meat lovers will love this easy meal.  For all the dark meat lovers out there be sure and check out my from scratch Gluten Free Roast Turkey Gravy made with legs or thighs, or for ultimate ease try my Crock-Pot Turkey Drumsticks.  Happy Thanksgiving to all from My Gluten Free Cucina!

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Easy Gluten Free Ramekin Stuffing Cups

As another year draws to a close and the holidays approach, many are planning a scaled down version of the usual Thanksgiving and Christmas celebrations.  Even with the pandemic behind us, I still hear from friends and neighbors that their family gatherings will be smaller this year.

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Micro gatherings mean smaller portions.  I will still be making soup and roasting a turkey breast.  Instead of stuffing the bird though, I’ll be making these cute Ramekin Stuffing Cups.

Since beginning my gluten free journey a few years ago, I have enjoyed making a delicious Gluten Free Cornbread Stuffing from scratch each Thanksgiving.  This year though, I’ll be taking a shortcut and using these Savory Gluten Free Stuffing cubes from Aleia’s.

If you follow my blog, you know that I use Aleia’s gluten free breadcrumbs in many of my recipes.  Since I love their breadcrumbs so much, I thought I would give their savory stuffing a try, and it was a win!

These stuffing cubes are delicious!  They remind me of the stuffing mix we all grew up with😉.  The 6 oz. ramekins are perfect for portion control.

4 Servings

Ingredients:

Preparation:

Chop the veggies into small dice.  Melt the butter and olive oil in a nonstick skillet and add the veggies.  Cook 2-3 minutes, stirring frequently.

Next chop the bacon into 1/4″ pieces and add it to the pan.  Continue cooking until the bacon is crisp and the veggies are just beginning to brown.  Remove from heat and cool slightly.  Note: You can make ahead to this point and refrigerate or freeze.

When ready, add the stuffing cubes.

Pour 1 cup chicken broth over the stuffing and stir to moisten.  Return to low heat.

Pour the beaten egg over the stuffing, while quickly stirring and turning to incorporate.

Arrange 4 ramekins on a rimmed baking sheet and coat with cooking spray.  Spoon the stuffing lightly into the ramekins, about 3/4 cup each.  Leave room for the stuffing to expand during baking, don’t overfill or pack it in.

Cover tightly with foil and bake at 325º for 35 minutes.

Serve hot out of the oven and don’t forget the gravy!

Notes ♪♫ Notice I didn’t add salt to the recipe?  The stuffing cubes and the bacon have plenty of salt, so I decided not to add more.  I also used unsalted chicken broth.  If you are not limiting sodium, then by all means salt away!
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Apple Stuffed Honeynut Squash

Have you seen the adorable Honeynut Squash at your local market this fall? I couldn’t resist buying one, they are so cute!  At about 6″ in length, the size is perfect for two servings.  Similar to butternut squash, the Honeynut is much smaller and sweeter, with a dark orange pulp.

Unlike the larger butternut and acorn variety, you won’t pull a muscle slicing through this petite squash.  The skin is much thinner, so thin that you can eat it!

Roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.

Follow these easy steps to create the perfect fall side dish!

Ingredients:

  • 1 Honeynut squash
  • olive oil
  • maple seasoning
  • 1 small apple
  • 1 tsp. butter
  • cinnamon
  • fresh rosemary for garnish

Preparation:

Roasting is the way to go with this tiny squash.  Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.

Sprinkle with seasoning of your choice.

Arrange cut side down on a baking sheet lined with parchment or foil and bake for 35 minutes at 375º.

The Honeynut squash is so small, you can easily fit one on a sheet pan with another veggie course.

While the squash is baking, peel and dice the apple.  I used a Honeycrisp apple.  Heat a small skillet on medium low.  Add the apples with a pat of butter and toss to combine.  Cook 3 minutes, stirring frequently.  Sprinkle with cinnamon.

Remove the squash from the oven turn it over carefully, use tongs.  Spoon the apples into each half.  Garnish with fresh rosemary.

The old saying “we eat with our eyes first” is so true.  Look at that beautiful presentation!  Guest worthy, but on the table in under an hour so you can try it on a weeknight!  Be sure to pin this side dish to your fall favorites!

Notes ♪♫ Not a paid link, just sharing that I used Taste of Inspirations Maple and Sage Pork Rub in this recipe!  It is both gluten free and low sodium.

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Gluten Free Pumpkin Corn Bread

Traditional corn bread gets all dressed up for autumn with the addition of pumpkin and spice.  Wouldn’t this Gluten Free Pumpkin Corn Bread be a wonderful addition to your Thanksgiving breadbasket?  Not only have I made it gluten free, but it is also lower in fat, sugar and sodium so that most folks will be able to enjoy a small, diet friendly square with their meal.

16 Servings

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Ingredients:

Preparation:

Whisk together the dry ingredients, flour through ginger.  In a separate bowl, whisk together the wet ingredients, egg through sour cream.  Combine the wet and dry ingredients, stirring together just until moistened.

Line an 8″ x 8″ baking dish with parchment and scrape the batter into the pan, smoothing it with a spatula.  Bake for 30 minutes at 350º.

Lift the bread out of the pan and carefully remove the parchment.  Let it cool slightly before slicing.

Cut into 16 squares and serve warm or at room temperature.  Store at room temperature for up to 2 days (it won’t last that long!).

Notes ♪ I use a coffee grinder to grind flax and chia seeds into a meal for baking.  Typically, 1 tbsp. of seed does not equal 1 tbsp. of meal.  For recipes, measure 1 tbsp. of meal after grinding.

Notes ♫ Did you know that both baking powder and baking soda contain sodium?  I reduced the sodium in this recipe by using a lower sodium baking powder.  I have been using it with great success in my bread recipes.  Check it out!

Notes ♪♫ Nutritional values are approximate and based on 16 servings.  May vary depending on ingredient brands used or changes to serving size.

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Gluten Free Cornish Hens

Update: I wrote this post in April of 2020, at the height of the pandemic.  I am so thankful that those days are behind us, and we can celebrate the holidays with family again.  I debated rewriting the introduction, to remove references to this point in time, but decided to leave it as is for now, as a reminder to cherish our family gatherings and take nothing for granted.

Like so many this year, we will be spending the holidays at home and practicing social distancing.  Plans to invite family over, go visiting or eat at a restaurant are all on hold.  I hope that everyone is staying healthy and keeping their spirits up while we wait for this virus to recede.

I have been passing the time doing some deep cleaning and home reorganization.  But my happy place is and always will be the kitchen.  So, I’m taking advantage of the extra hours to create some delicious quarantine cuisine that I wouldn’t normally have time to make!  Today’s post is a special dinner that you can make at home for one, two or more.  Your holiday gatherings may be smaller, but they can still be delicious!

A single Cornish Hen (2 lb.) should yield 2 servings, or for hearty appetites plan on one hen each.  For this meal I borrowed some inspiration from my Whole Roast Chicken recipe as well as my Thanksgiving Turkey Stuffing.  The result, a delicious, flavorful and very moist chicken dinner, completely gluten free.

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Ingredients:

  • 2 Cornish hens (about 2 lbs. each)
  • 1/2 stick of butter, softened
  • 1 tsp. each, rosemary and thyme
  • salt and pepper to taste

For the stuffing:

Preparation:

Cook the bacon and drain on paper towel, reserving the fat in the skillet.

Add 1 tbsp. butter to the skillet with the bacon fat and begin cooking the onion, celery and apple.  Sprinkle with sausage seasoning.  Chop the bacon and add it back to the pan, and let it cool slightly while you prep the hens.

Place the hens in an empty sink.  Remove the gizzards from the cavity, rinse the hens inside and out with cold water and place in a baking dish coated with cooking spray.  I used a 9″ x 13″ Pyrex dish.

Wash the sink thoroughly and now we’ll finish the stuffing.  Stir in 1/4 cup breadcrumbs and about 2 tbsp. chicken broth, just enough to bring the stuffing together.  Gently spoon the stuffing into each hen.

Mash together the softened butter, rosemary and thyme.  Rub the hens all over with the herb butter, be sure to get under the legs and wings and place a pat under the skin.  Season with salt and pepper.

Use twine to tie the legs together and wrap another strand around the center of the bird to secure the wings close to the body.  Add 1/2 large onion, 1 carrot and 1 potato to the pan.

Roast for 70 minutes at 350º or until the internal temperature reaches 165º.

Broil on low for 5 minutes to get more color on the skin.

Aren’t they beautiful?  Whether you are dining solo or with those you love most, I hope you find some gluten free meal inspiration for your holiday table!  May your home be filled with blessings of the season and all the delicious food.

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Whole Roast Chicken

Everyone loves a traditional roast chicken dinner.  Roasting a whole chicken is easy and makes a beautiful presentation.  Learn how to prepare a bird that is crisp on the outside, moist and juicy on the inside.  Lemon, garlic and fresh herbs star in this family favorite.

Ingredients:

  • 6 pound roasting chicken
  • 1 stick butter, softened
  • 2 lemons, zested
  • several sprigs of fresh rosemary and thyme
  • 1 whole head of garlic
  • 2 tbsp. olive oil
  • salt and pepper
  • 1 large onion
  • cooking spray

Preparation:

Wash and dry the lemons and herbs.  Zest both lemons, and cut in half.  Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat.  A simmer mat is great for this application.  Turn the cloves every 10 minutes until they are soft and lightly browned.

Leave the butter standing at room temperature until softened.  Mince half of the rosemary and thyme and add to the butter along with the lemon zest.

Preheat the oven to 425º.  Remove the giblets packet from the chicken.  Rinse the chicken, inside and out and pat dry.

Mist a large roasting pan with cooking spray and set the chicken breast side up.  Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.

Rub the butter mixture all over the chicken, be sure to coat the wings and legs.  Tie the legs together.  Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.

Roast uncovered for 1-1/2 hours, or until a thermometer inserted into the thigh registers 165º.

The skin should be nicely browned.  Let it rest 10 minutes before carving.

Can you see how moist the meat is?  We had a great dinner, with leftovers for several more meals.  The remnants went into the crock-pot for soup.

Not only was this a wonderful dinner, but you can see what a value the chicken was!  Many servings, nothing wasted.

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Glazed Spiral Ham

A spiral ham can be the centerpiece of your holiday meal.  An easy main course means you will have more time to devote to your tasty appetizers and side dishes!  Taking a few extra minutes to prepare a simple homemade glaze for the ham will make it extra special.  Impress your guests, when you tell them you didn’t use “that foil packet” to make a glaze.

How much ham should you buy?  The usual estimate is 3/4 pound per person for a bone-in ham.  For small gatherings, you will likely find that even the smallest ham is much more than what you need.  Don’t worry, you can send your guests home with leftovers, and you will enjoy ham sandwiches all week!  And don’t forget to make a stock with the ham bone for Lentil Soup!

When shopping for a spiral ham, I go out of my way to look for the gluten free label.  This year I went to more than one store (if they seem puzzled when you ask if the ham is gluten free go to another store!)

Ingredients:

  • 1 fully cooked spiral ham
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup whole cloves

Preparation:

Set the ham cut side down in a roasting pan (use a rack if you have one).

Cover the ham tightly with foil and add 1 cup of water to the bottom of the pan.  Roast 15 minutes per pound at 325º.

Whisk together the orange juice, honey, brown sugar and cloves in a small saucepan.  Keep warm while the ham is baking.  During the last 45 minutes, remove the foil and brush the ham generously with the glaze every 15 minutes.

After the holiday, leftover ham is great in sandwiches, omelets and pasta salads.  Save the bone and small scraps of meat to make a delicious Lentil Soup!

Notes ♪♫ When choosing a ham, look for the gluten free label.  While pork is a gluten free food, not all ham is gluten free due to the spices and glazes used in processing.  Ditto for the “foil packet”, if you aren’t sure what’s in it, toss it and make your own glaze.

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Peas and Pearl Onions

Everyone has their favorite veggie side dish for the holidays.  Maybe it’s a childhood memory or a newfound treat.  If Peas and Pearl Onions are a holiday must have at your house, I have good news for you!  They are easily adapted to be gluten free so everyone can enjoy them.  Arrowroot flour makes a smooth, creamy roux and I kicked up the traditional recipe with bacon!

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Ingredients:

  • 1 bag pearl onions, fresh or frozen (14 oz.)
  • 1 bag frozen peas (16 oz.)
  • 1 strip of bacon, cut into 1/4″ mince
  • 2 tbsp. butter, divided
  • 1 tbsp. arrowroot flour
  • 1/2 cup gluten free chicken broth, more as needed
  • 2 tbsp. half and half or heavy cream (optional)
  • salt and pepper to taste
  • cooking spray

Preparation:

First let’s talk about prepping pearl onions.  It’s not as daunting as you might think.  Simply trim the ends, boil for 2 minutes, then plunge into ice water.  The skins will slide right off!

Boil 

Ice bath

Remove skins

If you were lucky enough to find frozen pearl onions, thaw them on the counter for at least 30 minutes, along with the peas.  Frozen pearl onions have already been peeled and blanched, a real time saver!

Now let’s get started by melting 1 tbsp. butter in a large nonstick skillet and cook the minced bacon.

When the bacon starts to brown, add the onions and cook for 5 minutes over medium low heat.

Next add the peas and stir to heat through.  Season with salt and pepper.

Push the veggies to the sides of the pan to clear a space in the center.  Melt the remaining 1 tbsp. butter and whisk in the arrowroot flour to make a roux.  Keep whisking, just until the flour is completely incorporated and smooth.

Stream in the chicken broth as you continue whisking.  Start with 1/2 cup and add more if needed.

Remove from the heat and stir in the cream or half and half if desired.

One of the things I love about this side is that you can prepare it a day ahead.  Mist an oven safe dish with cooking spray and spoon in the peas and onions.  When ready to serve, warm in the oven 30 minutes.

Notes ♪♫ Use a large, nonstick skillet for this recipe.  The extra surface will allow you to cook the vegetables and whisk in a roux, all in the same pan.

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