Zucchini Bread

This is the first year we've had zucchini in our garden. We've just loved it! And you can't have an abundance of zucchini without making zucchini bread. I love it for breakfast especially, but it's tasty any time of the day.

My mother-in-law also told me you can shred the zucchini for bread and freeze it for later. So I've been shredding and freezing (in the portions of the recipe) so we can enjoy this well into the fall and winter. Now this recipe isn't super healthy, but it's delicious. It's sweet, moist, and addictive. Even my picky eater of a son loves this stuff.

Zucchini Bread

5 large eggs

1 c vegetable oil

2 1/4 c sugar
1 T vanilla extract
3 c brown rice flour mixture
1 t salt
1 t baking soda
2 t baking powder
1 1/4 t xanthan gum
5 t cinnamon
2 c grated zucchini
1 c chopped walnuts

Thoroughly combine the eggs, oil, sugar, and vanilla in a mixing bowl. Add the remaining ingredients (except the zucchini and walnuts). Stop, scrape the sides and bottom of the pan and mix again. Mix in the zucchini and walnuts. Pour into two bread pans. Bake at 325 for 70 minutes or until a toothpick comes out clean.

Chicken A La King

The picture of this dish doesn't do it justice, it turned out fabulous! We eat a lot of rice dishes in our family, but this one is nothing like any of the other dishes we love. It's creamy, a tiny bit spicy, and the veggies really enhance the flavor of the sauce.

This can be served over rice (I prefer brown rice), noodles, or even toasted bread. What ever your preference is!

Chicken A La King

2 chicken breasts (cooked and cubed)

1/4 c butter

1/2 of a green bell pepper (cubed)

1/3 c onion (chopped)

1/2 c mushrooms (chopped)

1/4 c brown rice flour blend

1/8 t xanthan gum

1 1/2 c milk

1/2 c chicken broth

1/4 c sweet pickled red bell peppers (cubed)*

1/2 t garlic powder

1/4 t crushed red pepper

1/2 t salt

1/4 t black pepper

In a large skillet, melt the butter on medium high heat. When fully melted, add green bell peppers and onions. Sauté for 4 minutes. Add mushrooms and saute for 3 more minutes.

Add the flour and xanthan gum and mix well. Now add the milk and chicken stock. Mix until it's no longer lumpy. Continuously stir until mixture comes to a boil. Turn the heat down to medium low, and add the remaining ingredients. Mix it all together and serve over your choice of rice, noodles, or toast.

Yields: 4 servings

* You could probably substitute for regular red bell peppers, but the pickled ones do add something to the mix.

Ginger Spice Crackles

These cookies make me think of the fall. They're reminiscent of gingersnaps, but they're moist. I just love these cookies!

Ginger Spice Crackles

2/3 c sugar

1/4 c molasses

1/4 c crisco

2 medium eggs

2 c brown rice flour mixture

1/2 t xanthan gum

2 t baking soda

2 t baking powder

1 1/2 t ginger

2 t cinnamon

3 T sugar

Mix sugar, molasses, crisco, and eggs together until fully blended. Add all remaining ingredients (minus the 3 T sugar) to the mixer and mix completely. With a spatula, scrape the bottom of the bowl and mix again. Chill the dough for 30 minutes.

Roll dough into small balls. Pour the 3 T sugar into a small bowl and roll the balls of dough in the sugar. Place on pan covered with either wax paper or a silicone baking mat. Bake at 350 for 10 minutes.

Chicken Broccoli Bake

This is a pretty easy recipe, and delicious! It only required one change to make it gluten free (switching out the condensed cream of chicken).

Chicken Broccoli Bake

4 chicken breasts (cooked and cubed)
3 19 oz packs frozen broccoli florets
2 Condensed Cream of Chicken
1 c milk
1 c mayonnaise
1 1/2 c cheddar cheese (grated)
2 T lemon juice

In a 9x13 pan, pour cooked broccoli. Layer chicken chunks over broccoli. Make a sauce by combining soup, milk, mayo, and lemon juice. Whisk until smooth. Pour over chicken and broccoli. Top with cheese. Bake at 350 for about 30 minutes. Serve over rice.