Sweet Onion Teriyaki Sandwich Dressing

1/8 tsp pepper
1/8 tsp garlic powder
1/8 tsp salt
1/2 tsp lemon juice
1 TBSP cider vinegar
1 TBSP white distilled vinegar
1 tsp brown sugar
1 tsp powdered buttermilk
1 TBSP onion powder
1 tsp soy sauce
1/2 C. corn syrup

I toss everything in a small saucepan and cook it a bit to help everything blend together.

And this is what I toss inside the sandwich(use your gluten free bread of choice)
*Chicken(a few nice thick chunks or slices, I found some decent gluten free fajita meat that worked great)
*a couple slices of cheese, I used jack
(I toss the sauce, cheese and chicken on the bread and toast it to melt the cheese)
*black olives
*green bell pepper
*mild banana peppers(the mild ones are not very spicy and make a great addition to the sandwich, my wife doesn’t like things like this normally, but she won’t leave them off the sandwich now)


Chocolate Chip Cookies

makes 24 cookies.

1/2 C. butter(softened)
1/2 C. brown sugar
1/2 C. sugar
1/2 C. sorghum flour
1/3 C. rice flour
1/4 C. cornstarch
1 1/4 C. Gluten Free Oats
1/2 tsp Xanthan gum
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 whole large egg
1 large egg white
1 tsp vanilla
8 oz. chocolate chips
1/2 C. chopped nuts
1. grind oats to a finer powder in either coffee grinder, or blender.
2. in a bowl mix ground oats, sorghum, rice flour, corn starch, xanthan gum, salt, baking soda and baking powder.
3. in a separate bowl with a mixer, mix softened butter and the white and brown sugar.
4. mix in egg(and egg white) and vanilla.
5. mix in flour. add nuts and chocolate chips. let dough chill in fridge.
6. preheat oven to 375 degrees. Roll dough into balls and place 2 inches apart on cookie sheet.
7. bake for 10-12 minutes.

Black Beans

1 medium onion
1 can black beans, rinsed and drained(or use 2 cups fresh cooked beans)
1 clove garlic, minced
2 TBSP cilantro
1/4 tsp cayane
salt and pepper to taste
1/2 C. chicken stock
1. rough chop onion. carmalize onion(coat the onion with a bit of oil, and cook on low heat for 30-45 minutes)
2. add remaining ingredients to pan, turn heat to medium, and bring to a boil. reduce heat to med-low and simmer for 5 minutes.

Puerco Pibil

This recipe comes from the special features of Once Upon a Time in Mexico. The dish is also found under the name Cochinita Pibil. But I’ll call it Puerco Pibil, as puerco refers to pork, while cochinita is a whole suckling pig. The cut of meat we will use is pork butt( a cut from the shoulder, the other shoulder cut is picnic). You’ll want a spice grinder for this, or be prepared to put a lot of elbow grease into using a mortar and pestle. I use a coffee grinder to grind mine, just don’t use the same one you use for coffee, unless you want everything to taste weird.

I find this recipe super simple to make, it only take a little planning ahead. as you need to start it the night before, and then pop it in the oven 4 hours before you want to eat. which works perfectly for me, since I am usually pretty awful about timing things to get done when I have guests over to eat.
5 lb pork butt
1/3 C. annato seeds
2 tsp. cumin seeds
1 TBSP Whole black pepper
1/2 tsp. whole cloves
8 Allspice berries
1/2 C. orange juice
1 C. lemon juice
1/2 C. white vinegar
1 shot(1.5oz) jose cuervo tequila(it is listed as gluten free on their website)
8 cloves garlic
2 TBSP salt
1-2 Hot peppers with or without seeds(optional)…originally recommended is 2 habanero peppers with seeds removed.
banana leaves(cooler, but really pretty optional)
1. Grind spices(annato, cumin, pepper, cloves and allspice)
2. in blender place other wet and dry ingredients(minus meat and banana leaves). add ground spices and blend.
3. cut meat into 2 inch chunks. pour marinade over meat and marinade 8-12 hours.
4. preheat oven to 325 degrees.
5. wrap meat in banana leaves in an 8x13inch baking dish. and to make sure no steam escapes put a little aluminum foil over the top. or just use aluminum foil over the top making sure to cover tightly.
6. bake for 4 hours.

Tomato Beef

I’ve found I don’t cook with nearly enough beef. unless its ground beef? so I’ve decided to try a little bit this week. yesterday I made steak, today is this. Next couple days are going to be pork though, and if I can come up with something decent, I’ll try posting those recipes as well.
1 lb boneless beef sirloin
2 C. (6 oz) snow peas (aka. Chinese Peas)
2 medium Tomatoes
1 medium Onion
1 Tbsp Ginger

2Tbsp gluten free soy sauce
1 Tbsp Sesame Oil
1 tsp Corn Starch

1 C. Beef Broth
2 Tbsp Brown sugar
1 Tbsp corn starch
1 Tbsp Cider Vinegar

1. mix marinade together. cut beef against the grain into 1/8th inch strips. Cut each strip into about 2 inch lengths. marinate for 20 minutes.
2. mix sauce. cut onion and tomato into 1/2 inch wedges.
3. add 1 Tbsp oil to wok. Stir fry ginger for 30 seconds. Add the meat.
4. stir fry meat for approximately 3 minutes, until it is no longer pink. Set aside.
5. add another Tbsp of oil to the wok. stir fry onions for about 3 minutes.
6. add snow peas and stir fry 3 more minutes.
7. stir in sauce and bring to a boil and allow to thicken.
8. add the meat back in, along with the tomatoes. Allow the tomatoes to heat all the way through. Serve over rice or noodles.