Denver Oven Omelette (Gluten-Free)

This recipe comes to us from Jay Berger
1 ½ tablespoons olive oil
¼ teaspoon dried hot pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled
½ cup fresh Gluten-free Casein-free bread crumbs
Salt and pepper to taste
1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
Watercress sprigs for garnish, if desired
In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to ...

Chop fine one cabbage, salt and let sit for an hour then rinse salt off, and dry thoroughly
Dressing:
1 cup gluten-free mayonnaise
½ cup sugar
½ cup cider vinegar
½ teaspoon grated fresh ginger
Salt and pepper to taste
Optional: 1 cup of gluten-free sour cream to dressing

This gluten-free version of classic beef stew is easy to make and sure to satisfy the heartiest eaters. Serve it with gluten-free cornbread, or bacon and cheese cornbread for extra smiles.
Ingredients:
2 pounds of beef stew meat, trimmed and cubed
2 sweet yellow onions chopped into large pieces
2 large potatoes
3 large carrots
2 celery stalks
8 cloves of garlic, chopped
1 tablespoon olive oil
1 large can diced tomatoes
¼ cup of fresh thyme, chopped
1 bay leaf
1 tsp garlic powder
10 cups of gluten-free beef stock
1 cup red wine
½ teaspoon salt to taste
½ teaspoon black pepper to taste
Directions:
Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oi...

Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.
For my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.
This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.
The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve.
Ingredients:
1½ tablespoons salt - for brine
1 quart ...