Fresh Homemade Salsa

 Ingredients

• 2 large bowls full of chopped tomatoes
• 2 onions, chopped
• 2 bell peppers, chopped
• 4 jalapenos, chopped
• 6 teaspoon vinegar
• 4 teaspoon salt

Directions

1. Combine the tomatoes, onion, and green chile peppers into two bowls; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.  Let sit in refrigerator for 2 hours then serve or freeze in Ziplock bags. (Good for about 6 months frozen).

Gluten Free Bread

In the bread makers container add:
3 large eggs
1 2/3 cup water
3 tablespoons vegetable oil
1 teaspoon vinegar

In separate bowl:
1 ¼ cup brown or white rice flour
2 cup tapioca flour
½ cup skim milk powder
3 tablespoons sugar
1 ½ teaspoons salt
2 ½ teaspoons xanthan gum

Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons gluten-free yeast. Set bread maker for whole wheat select light and press go.

Modified from  http://www.celiac.com/articles/641/1/Bread-Recipe-for-Bread-Machine-Gluten-Free/Page1.html

Jalapeno Poppers

Ingredients

• 12 ounces cream cheese, softened
• 1 (8 ounce) package shredded Cheddar cheese
• 1 tablespoon bacon bits
• 26 jalapeno peppers sliced in half
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 quarts oil for frying

Directions

1. In a blender, mix the cream cheese, Cheddar cheese, and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Stuffed Peppers

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 9 green bell peppers
• 2 (8 ounce) cans tomato paste mixed with  2 cans water
• 4 diced tomatoes
• Steak Seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
4. In a bowl, mix the browned beef, cooked rice, diced tomatoes, 1 can tomato pasted with 1 can water, steak sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato paste and water then pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, until the peppers are tender.

Crispy Chicken Sandwiches

Regular

Gluten Free

Crispy Fried Chicken Sandwiches

1. 1/2 cup all-purpose flour
2. 1 large egg
3. 2 tablespoons water
4. 1 cup italian dry bread crumbs (for gluten free I used Almond Meal and it worked great)
5. Four 4-ounce chicken cutlets, pounded 1/4 inch thick
6. Salt and freshly ground pepper
7. Vegetable oil

1. Spread the flour in a shallow bowl. In another shallow bowl, beat the egg with the water. Put the bread crumbs in a third shallow bowl. Season the chicken cutlets with salt and pepper, then dredge them in the flour, shaking off any excess. Dip the cutlets in the egg, letting any excess drip off, then coat with the bread crumbs.
2. In a very large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the cutlets and fry over high heat until golden brown and cooked through, about 2 1/2 minutes per side. Drain

Italian Chicken Salad

I don't have exact amounts for this recipe since I just guess as I go...but these are the key ingredients and around how much.

1 large bowl full of spinach (My largest bowl about 1/5 of a Costco sized bag of spinach)
2 tomatoes, diced
5 green onions, diced
1 can of shredded chicken (or cook and shred your own)
1 cup of bacon bites 
1.5 cups of mozzarella cheese
Italian Dressing lightly covering all of it

Chinese Chicken Corn Soup

For this recipe I combined a couple of different Corn Soup recipes I had found online and used gluten free ingredients instead.

1 can cream style corn
1.5 cups water
1 Tablespoon chicken bullion powder (i use special gluten free powder)
1 egg beaten
1 Tablespoon cornstarch
1 can of chicken (you could also cook and shred your own chicken)
1 Tablespoon cayenne pepper

(Adjust water or cornstarch amount to change consistency.)
Stick it in a pot. Stir and boil it.  Serve hot.