Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ingredients:

Preparation:

Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Hash Brown Waffles

Check out these fun, easy to make Hash Brown Waffles.  We have potatoes fairly frequently at our house so I am always trying to keep things interesting!

What makes this recipe so easy?  I used frozen, shredded hash brown potatoes.  Not only do you avoid having to shred them yourself, but you can skip the step of wringing out all the moisture.

I love using hash browns in breakfast casseroles.  Check out my Gluten Free Sausage and Hash Brown Casserole.  I made it for Easter brunch this year and it was delicious!  But that big bag of hash browns was way too much for the recipe.  So when I noticed the half empty bag sitting in back of the freezer I thought I’d try something different to use them up.

When shopping, look for plain, unseasoned shredded hash browns.  Not all hash browns are gluten free, so check for the gluten free label or verify that there are no gluten containing ingredients.

4 Servings, Serving size = 1 waffle

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Ingredients:

  • 1/2 lb. (8 oz.) frozen gluten free shredded hash brown potatoes
  • 1 tbsp. canola oil
  • 1/4 tsp. garlic granules
  • 2 tsp. dried onion flakes
  • 1/4 tsp. seasoned salt
  • salt and fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • 1 egg
  • cooking spray

Preparation:

Take the hash browns out to thaw about 30 minutes ahead of time, they do not have to be completely defrosted.

Whisk together the egg, oil and seasonings.

Add the hash browns and stir together with a spatula until evenly coated.

Heat the waffle iron to 350º and mist with cooking spray.  Scoop the hash brown mixture onto the waffle plate and spread them out in an even layer with a spatula.  Use all of the hash browns, they will cook down quite a bit as the potatoes release their liquid.

Cook for 10 minutes, then check every few minutes to see how they’re doing.  Mine took about 20 minutes total to get nicely browned with crispy edges.

Gently lift one corner and slide a spatula underneath to move the waffles to a cutting board.

Use a knife or pizza wheel to break waffles into 4 sections.

The waffles are best eaten immediately.  They will lose some of their crispiness as they cool off.

If you have leftovers, they can be reheated on a pizza stone, in an air fryer, or in the toaster (toaster bags are recommended!).

Notes ♪♫ Who knew that you could make something other than waffles on a waffle iron?  Since I got my new waffle maker, I’ve had such fun experimenting.  Check out my Gluten Free Crab Cake Waffles, and of course my favorite Gluten Free Banana Waffles!

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Gluten Free Chicken Tenders Saltimbocca

Saltimbocca is one of those restaurant classics that I have had on my recipe bucket list.  It can be made with chicken or veal; I’ve even had it as an appetizer with jumbo shrimp!  Today though, I’m going with something a bit humbler.  I’m using chicken tenders, easy on the pocketbook and easy on the prep!  Each tender is wrapped in prosciutto with a beautiful fresh sage leaf tucked in.  The bundles are then simmered in a simple sauce made with shallots, chicken broth, lemon and wine.

The inspiration for this post was a beautiful pot of sage from my herb garden.  I’m really proud that I grew it from seed!

Fresh sage is really the star of this dish, really different than dried!  If you don’t have an herb garden look for it at the market.

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Ingredients:

  • 1 lb. chicken tenders, 5-6 pieces
  • fresh ground pepper
  • fresh sage leaves, whole plus 2 tbsp. minced
  • 6 slices of prosciutto, or 1 per tender
  • 2 tbsp. olive oil, divided
  • 1 shallot, chopped fine
  • 1 tsp. corn starch
  • 1/2 cup gluten free lower sodium chicken broth
  • 1/3 cup white wine (I used pinot grigio)
  • 2 tbsp. unsalted butter, divided
  • juice of 1/2 lemon
  • remaining half lemon, cut into wedges for serving

Preparation:

Line your counter with wax paper and lay out the prosciutto slices.  Place one whole sage leaf on the lower half of each slice.

Place one chicken tender on each sage leaf.  Sprinkle with the minced sage and fresh ground pepper.

Roll each into a bundle.

Heat a large nonstick skillet with 1 tbsp. each of butter and olive oil.  Place the bundles seam side down in the skillet and cook for about 8 minutes, turning halfway through.  See how searing the prosciutto has sealed the bundles, no toothpicks or twine needed!

Transfer the tenders to a platter while you make the sauce.

Add 1 tbsp. of olive oil to the skillet and stir in the shallots.  Cook for 1 minute.  Whisk in the corn starch for about 30 seconds.  Stream in the broth and the wine.  Bring to a simmer, then finish with the butter, lemon juice and parsley.  When the butter has melted, return the chicken to the skillet.  Toss with the sauce, then cover and cook several minutes longer to heat through.

Transfer to a serving dish and spoon sauce over the top.  Garnish with fresh sage and lemon wedges.

I served it with roasted potato slices and sugar snap peas.  So simple and delicious, as good as any restaurant!  Isn’t it great that we can still enjoy this traditional Italian favorite on the gluten free diet?

Notes ♪♫ In addition to being gluten free, we are a low sodium household.  Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe. 

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Gluten Free Corn Cakes

Are you tired of the usual rice and potato sides?  When you’re gluten free, it can really get monotonous.  So tonight I thought I’d try something different.  Popular in the South, I had (can you believe) never had corn cakes before.  I just made a small batch for the two of us to taste, and wow, we both loved them.  Corn Cakes would be a fun and easy side for a BBQ dinner or potluck.  You can easily double or triple the recipe, and add more or less spice to suit your family’s taste.  Making them gluten free was easy, just by swapping out the flours.

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4 Servings

Ingredients:

Preparation:

Whisk together the flour, corn meal, salt, baking powder and seasoning.  In another bowl, whisk the egg, milk and oil.

I took my corn kernels out to defrost about 30 minutes earlier.  Stir them into the egg mixture to finish thawing while you heat your griddle or skillet.

Stir the dry ingredients into the wet.  You will have about 1 of cup batter.

When I first made this recipe, I used a large nonstick skillet.  Today I made them on my new waffle maker because I wanted to try out the pancake plates.  I preheated it to 350° and brushed with butter.  I ladled the batter into the 4 pancake cups, about 1/4 cup each.

Cook them for about 4 minutes, until the bottoms are set and you can see a few bubbles in the batter.

Carefully turn them over with a spatula and cook 3-4 minutes longer.

Check the center with a toothpick, if it comes out dry, they are done.  Serve hot or at room temperature.

This is a fun side that goes with so many things, from your favorite BBQ fare to a casual steak dinner.

Notes: ♪♫ I used this Mexican Spice Blend to kick up the flavor of my corn cakes.  Made with Chipotle Chile, cumin, onion powder and oregano, it is a salt free blend with some heat!  Since the recipe already has salt and baking powder, I didn’t want to add more sodium.  If salt isn’t an issue for you, you can sub your favorite gluten free seasoned salt and make it as mild or spicy as you like!

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Gluten Free Veal Piccata

I wrote this post a few years ago, when we finally went out to dinner after many long months of staying home during the Covid pandemic.  Of course I chose a restaurant with gluten free options, in fact most of the menu could be made gluten free upon request.  I ordered the Veal Piccata, and it was SO good!  I enjoyed every single bite, so much in fact that I decided to recreate that meal at home.  Here is my version and I dare say it was just as good as the restaurant!

I am fortunate to live in an Italian neighborhood, where thin sliced veal cutlets are readily available at local markets.  This is a huge time saver, since I did not have to pound the cutlets to the right thickness.  Look for veal cutlets that are 1/4″ thick, or you can place them between 2 sheets of plastic wrap and pound them with a meat mallet.  If veal is not available where you live or just not in your budget, you can make this recipe with chicken.

4 Servings

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Ingredients:

  • 16 oz. thin sliced veal cutlets
  • 1/4 cup white rice flour
  • fresh ground pepper
  • 2 tbsp. olive oil + more as needed
  • 1/2 cup gluten free chicken stock
  • 1/4 cup white wine (I used pinot grigio)
  • 1 lemon, divided use
  • 4 tsp. capers
  • 1 tbsp. butter
  • 1 tbsp. fresh Italian parsley

Preparation:

Divide the lemon in half, cut one half into slices for serving and reserve the other half for its juice.

Pat the cutlets dry.  Dredge them in rice flour, shaking off the excess.  Season with fresh ground pepper.

Heat olive oil in a large nonstick skillet.  Cook the cutlets 2 minutes per side in a single layer.  Cook in 2 batches if needed.

Set the cutlets aside on a serving platter while you make the sauce.  Add the stock, wine and lemon juice to the skillet and bring to a boil.  Simmer 1 minute, then add the capers, parsley and butter.

Stir to cook 1 minute longer, then return the veal to the pan and heat through, turning once.

Plate the cutlets and spoon some of the pan juices over the top.

Serve with lemon slices.

Notes ♪♫ I copied my restaurant meal right down to the sides.  We had roasted potato wedges and garlic green beans.  I’m so glad I did!  This recipe is perfect for date night or when you want to treat yourself to something special.

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Slow Cooked BBQ Baked Beans

Be the star of your next cookout or potluck with these delicious, slow cooked beans.  The best part of the recipe, it cooks overnight!  This leaves you free to do other things the day of your event.  Be sure to have all of the ingredients on hand, to allow enough time for soaking and cooking, 24 hours total!  For best flavor and texture, don’t try to speed up the recipe.  Start soaking the beans in the morning, and prepare them for the crockpot in the evening.  You may find it hard to sleep, with all the amazing aromas coming from your kitchen!

This is an old family recipe that I have adapted to be gluten free.  The biggest change was that I left out beer, and substituted an equal amount of club soda.  Other than that, I just had to check the ingredient labels on my bacon, BBQ sauce, ketchup and Worcestershire.  Are beans gluten free?  Yes, they are a naturally gluten free food!  I always give them a thorough rinse before cooking to be on the safe side, in case of cross contact during processing.

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Ingredients:

  • 1 pound bag of navy beans
  • 12 oz. package of gluten free, lower sodium bacon (I used Smithfield)
  • 1/2 Vidalia or sweet onion, cut into small dice
  • 3 garlic cloves, minced
  • 1 cup of club soda
  • 3/4 cup gluten free BBQ sauce (I used Stubbs Smoky Mesquite)
  • 1 cup dark brown sugar
  • 1/4 cup gluten free, unsalted ketchup
  • 2 tbsp. molasses
  • 1 cup of Jack Daniels Tennessee whiskey
  • 2 tsp. dry mustard powder
  • 1/4 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • up to 1 cup of water, only if needed, to adjust thickness
  • cooking spray

Preparation:

In the morning, place the beans in a sauce pan and add at least 6 cups of cold water.  Cover and soak (no heat) for 10 hours.  For guaranteed tender beans, never salt the soaking water!

The beans will double or more in size.

After 10 hours, drain the beans and rinse them thoroughly.  Return them to the pot, cover with water and bring to a simmer.  Cook for 30 minutes then drain and rinse again.

Set up your crockpot and mist it with cooking spray.  While the beans simmer, heat a large nonstick skillet and cook the bacon until crisp.  Drain on paper towels, then crumble or chop into 1/2″ pieces.

Skim the bacon fat and remove any burnt debris.  You should be left with a few tablespoons of clear fat in the pan.  Add the onions and cook just until lightly browned.  Add the garlic, stir for a few seconds then pour everything into the crockpot, fat included.

Add the club soda, sugar, ketchup, molasses, whiskey, mustard, cider vinegar and Worcestershire sauce to the crockpot and stir well to combine with the onion mixture.  Finally, stir in the drained beans and the chopped bacon.

Cover and cook for 12 hours on low overnight.  Stir every 4 hours (or whenever you wake up) and check the consistency as the sauce thickens, if the mixture is too dry add a bit more water.

After 12 hours, set the crock-pot to keep warm.  Let the beans sit for 2 more hours on warm to finish absorbing the liquid.

You can see why this recipe has become a family favorite!

You’ll get rave reviews when you make this dish!  I hope you will give it a try for your next family gathering!

Notes ♪♫ I opt for lower sodium ingredients wherever possible.  Given the amount of salt in the bacon, you will not notice if it is absent in some of the condiments.

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Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes?  When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients.  I used chicken tenders to keep prep to a minimum.  A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor.  I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

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4 Servings

Ingredients:

Preparation:

Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil.  Cook the fettuccine according to package directions.  Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil.  Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette.  Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet.  Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree.  Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine.  I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

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Gluten Free Crab Cake Waffles

Check out these cute little Crab Cakes!  Gluten free and cooked on a waffle maker, they are the perfect light meal or appetizer.  Like regular crab cakes, but more fun. 😉

It’s so nice to have a new kitchen toy!  When my old waffle iron gave out after many years of service, I was excited to get this newer model.  It has detachable plates, a game changer when it comes to cleanup!

I couldn’t wait to try out my new waffle maker, but breakfast wasn’t the first thing on the menu!

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Inspired by Skinny Taste, these Gluten Free Crab Cake Waffles are surprisingly filling!  The recipe makes 2-4 servings, depending on your appetite.  A single waffle with a couple of sides was enough for me.

Ingredients:

  • 6 oz. can fancy lump crab meat
  • 1/2 cup gluten free plain breadcrumbs (I used Gillian’s)
  • 1 egg
  • 2 tbsp. egg whites
  • 1 tbsp. gluten free mayo
  • 1 tsp. Dijon mustard
  • 2 tbsp. fresh chives
  • 1 tbsp. lemon juice
  • 1/2 tsp. Old Bay Seasoning
  • 1/8 tsp. paprika
  • 1/2 tsp. gluten free Worcestershire sauce
  • few grinds of black pepper
  • cooking spray
  • lemon wedges for serving

Preparation:

Whisk together the egg, egg whites, mayo, mustard, chives, lemon juice, Worcestershire, Old Bay and Paprika.  Add a few grinds of black pepper, to taste.

Drain the crab meat and gently stir it in.

Sprinkle the breadcrumbs a little at a time and gently fold into the mixture.  Don’t overwork it, handle as little as possible.

Scoop the mixture into 4 portions, about 1/3 cup each.

Heat the waffle iron to 350º and coat with cooking spray.  Place one crab cake on each section of the waffle iron and close the lid, pressing gently.

The crab cakes will be done to a golden brown in 3-5 minutes.  Start checking after 3 minutes.

For an appetizer, serve with salad greens and lemon wedges.

As a main course, enjoy them with Cilantro Lime Rice and refreshing diced mango.

Notes ♪♫ I hope you enjoyed this fun recipe!  No waffle iron?  No problem.  Here is a traditional crab cake recipe that is every bit as good.

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Perfect Ribeye Steak

You don’t need to go to a fancy restaurant to enjoy a 5-star steak dinner.  Make it at home, for a fraction of what it would cost to eat out!

When it comes to steak, Ribeye is my cut of choice.  It’s not the most expensive, but it’s a darn good steak.  It has excellent marbling which makes for a tender, juicy piece of meat.

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This tried-and-true reverse sear method for a perfectly cooked Ribeye is easy as can be.  In fact, I’ve done it this way so many times that I can confidently say it’s foolproof.  It all starts with this simple, homemade marinade.  It’s gluten free and there is a new, lower sodium option!  Get the marinade ingredients here.

Ingredients:

A 1 lb. ribeye should be enough for 2-3 servings, depending on your appetite of course!  For a larger family just double or triple the recipe, including the marinade.  If cooking more than one steak, try to choose cuts that are all about the same weight and thickness.

Preparation:

About an hour before, whisk together the marinade in an oven safe baking dish (check out my vintage Corningware, still in service!).  Cover and marinate the steak at room temperature 30 minutes per side, turning once.

Preheat the oven to 325° and insert an oven safe thermometer into the center.  Since the steak has been sitting at room temperature for an hour, the internal temperature has already risen to 60º.

Place the steak in the oven right in the baking dish, marinade included.  Cook uncovered, just until the internal temperature reaches 125°.  For a 1 lb. room temperature steak, this will take less than 30 minutes.

Immediately remove the steak from the oven and use tongs to transfer it to a preheated nonstick skillet or grill pan with a small pat of butter.  You can also finish it on your outdoor grill, just watch the temperature!

Keeping the thermometer in place, cook the steak for 2 minutes more per side, or until the internal temperature reaches 140º for medium.

Transfer the steak to a warm serving dish, cover with foil and be sure to let it rest a few minutes before slicing.  You don’t want to lose all that juiciness!

I like mine pink in the middle, and this one is done perfectly!

What goes with steak, maybe a simple topping of sautéed mushrooms, peppers and onions?  They are a great flavor compliment to this dish.

Or, add a simple side of steamed broccoli with potato chips and you have a well-rounded meal!

Wondering if you can cook a Ribeye in the air fryer?  Yes, you can.  Check out my Air Fryer Ribeye for the recipe instructions.

Notes: ♪♫ The marinade used in this recipe is one of my most popular posts!  Check out my Gluten Free Steak Marinade including a lower sodium option!

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Gluten Free Steak Marinade

Summer is here and it’s time to fire up the grill!  This Gluten Free Steak Marinade has been one of my most popular posts, and no wonder!  It’s an easy and tasty blend that goes perfectly with steaks and kabobs!  And now, for those of us who want all of the flavor but with less salt, I’ve added a lower sodium option.

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Ingredients:

Lower Sodium Option:

Preparation:

Whisk all of the marinade ingredients together in a glass bowl or baking dish.

Add steaks or beef tips, turning to coat.  Cover and rest at room temperature for 1 hour, turning the meat halfway through.  Then cook or grill as usual.  For dinner ideas, check out my ribeye steak or beef kabobs!

Notes: ♪♫ Soy sauce contains gluten, so choose one that is specifically labeled gluten free.  I actually prefer the flavor of gluten free soy sauce, Kikkoman is one of my favorites, and I also love San-J brand gluten free tamari.  If you are limiting sodium, try the lower salt alternative using Coconut Aminos, I have successfully substituted it for soy sauce in many of my recipes.  Lea & Perrins Worcestershire sauce is gluten free in the US, but thanks to my reader Denise for pointing out that in Canada the ingredients may be different and are not gluten free.  McCormick clearly lists gluten containing ingredients in their labeling.  I use their Montreal Steak Seasoning on steaks, burgers and kabobs.

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