1. Gather all of your ingredients.

2. Rinse and trim Chicken; pat dry with some paper towels and cut into bite-size pieces and put them into a medium-large mixing bowl; season with Salt & Pepper.

3. In a small mixing bowl, sift the GF flour with the Garlic Powder, mixing well.

4. Sprinkle the Flour mixture over the Chicken pieces and toss gently to thoroughly coat the Chicken.

5. In a large non-stick skillet, heat 2 Tbsp of the butter and 1 Tbsp Olive oil over medium-low heat.

6. *At this point, begin cooking your GF Pasta or Rice, according to the instructions on the box.

7. Once the Butter and Oil are hot (when the butter is completely melted and there is a slight sheen on the surface of the oil), add half of the Chicken pieces and cook for about 5-6 minutes, while stirring occasionally to brown on all sides (do not cook the Chicken all the way through at this stage, because you will be adding the Chicken back to the skillet later). Remove the Chicken pieces from the skillet and set aside; repeat the process with the other half of the Chicken (melt 2 Tbsp Butter and 1 Tbsp Oil, etc.).

8. Reduce the temperature to Low and add the remaining 4 Tbsp Butter, Chicken Broth, Lemon Juice, Lemon Zest and Capers to the skillet; stir until ingredients are mixed and butter is completely melted.

9. Add the Heavy Cream, while whisking to thoroughly blend. Increase the temperature to Medium-Low and bring to a low boil; continue cooking until sauce begins to thicken (about 5 minutes).

10. Lower the temperature to Low and add the Chicken pieces back into the skillet, stirring well to completely coat the Chicken; continue cooking for about 5 Minutes. Sprinkle with a couple of pinches of Parsley (if using) and stir. Note: if the sauce is thicker than you like, add a little more Chicken Broth until you reach the desired thickness.

11. Serve over your choice of Gluten-Free Pasta (I usually serve it over GF Capellini Pasta by Jovial) or Rice and a fresh salad or steamed veggies.

12. Enjoy 🙂

Baking the Chicken:

1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
2. Rinse the Chicken Breasts with cold water, pat a little with paper towels, place on the prepared baking sheet, sprinkle both sides with salt & pepper and drizzle with the olive oil.
3. Bake for about 20 minutes or until the Chicken is almost done (you will be cooking the chicken a bit more later).
4. Let the Chicken cool a little, then shred using 2 forks; set aside.

Roasting the Bell Peppers:

1. While the Chicken Breasts are baking, prepare the Bell Peppers for roasting by cutting them into halves down the middle (from stem to bottom) and removing the stems, seeds and any white membrane.
   (Note: if you’re using store-bought Roasted Bell Peppers, skip the “Roasting” step, drain and chop 2-16 Fl. Oz. jars into 1/2″ pieces).
2. Place the Bell Pepper halves face-down on the prepared baking sheet and roast for about 3-5 minutes or until the skins are blackened.
3. Remove the Peppers from the oven and place them into a resealable plastic bag; close bag and leave for about 30 minutes.
4. When cool enough to handle, remove the Peppers from the plastic bag and scrape off the blackened part (discard this black part); chop the Peppers into 1/2″ pieces (or any size desired); set aside.

Making the Filling:

1. Heat the Vegetable Oil in a large skillet over Medium heat and add the chopped Onions, cooking until translucent (about 2-3 minutes)..
2. Next, reduce temperature to Medium-Low and add the Shredded Chicken, 1 Cup of the Chicken Broth and 1 Cup of the Heavy Cream, mixing thoroughly.
3. Add 1/2 teaspoon Paprika and 1/2 of the chopped, Roasted Peppers; stir thoroughly and continue cooking for a few minutes (the liquid will reduce and thicken a little bit); set aside.

Making the Sauce:

1. Using a separate, large skillet or saucepan, melt the Butter over Medium Heat; add the GF Flour, whisk thoroughly and cook for 1 minute, while whisking.
2. Add the remaining 2 cups of Chicken Broth, whisking constantly until smooth (about 2 minutes).
3. Next, reduce heat to Medium-Low and add the remaining 1/2 cup Heavy Cream, 1/2 teaspoon Paprika and 1 1/2 cups Shredded Cheese; mix completely.
4. Lastly, add the Sour Cream and the other 1/2 of the chopped, Roasted Peppers, mixing thoroughly (add a bit of Chicken Broth if the consistency is too thick); add any Salt and Pepper at this point, if desired.

Putting it Together:

1. Preheat oven to 350 degrees.
2. To assemble the Enchiladas, I set up a “work station” as follows: A. 9″x13″ Baking Dish (may need 2) B. large plate with the stack of Tortillas C. Bowl of remaining Shredded Cheese D. The skillet containing the Chicken Filling mixture
3. First, using a slotted spoon, spread about a 1/2 cup (+or-) portion of the Chicken Filling towards one end of the Tortilla Wraps and sprinkle with 1 Tablespoon of the Shredded Cheese; next, begin rolling the Tortilla wrap starting from the Chicken Filling end; place seam-side down in one of the 9″x13″ baking dishes; Repeat until all of the Tortilla Wraps and Filling are gone.
4. Pour the Sauce over the tops of all of the Tortilla Wraps (Enchiladas) and spread out evenly to thoroughly coat; Sprinkle the top with any remaining Shredded Cheese (about 1/2 cup per dish).
5. Bake, uncovered, for about 20 minutes or until bubbling.
6. Serve with your favorite toppings: Sour Cream, Salsa, Cilantro, etc. Yum!

1. Set oven rack in the middle position; Preheat oven to 350 degrees.
2. Butter and flour Bundt pan (you can also use a 9 x 5 – inch loaf pan); set aside.
3. In a medium-sized bowl, whisk together the GF Flour, Xanthan Gum, Baking Soda & Powder and Spices; set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, beat the Butter until light & fluffy; add the Granulated Sugar and blend until thoroughly mixed and fluffy.
5. Add the Eggs, one at a time, blending well after adding each Egg; scrape sides of bowl often; whip until the mixture is very light & fluffy.
6. Next, add the Canned Pumpkin and mix until blended.
7. Add the Dry Ingredient mixture and Orange Juice in 3-4 segments, mixing and scraping bowl and paddle well between each addition.

8. Scrape the batter into the prepared Bundt Pan; place in the preheated oven on the middle rack and bake for 45 minutes (check the cake around the 30-35 minute mark to make sure it isn't browning too much – if it is, cover loosely with a piece of aluminum foil); test doneness after 45 minutes with a toothpick and pressing lightly on the top to see if it springs back; bake an additional 15-30 minutes, depending on your oven (my cake was ready after 45 minutes).

9. Once cake is done, remove from oven and let cool in the pan for approximately 10-15 minutes before turning out onto a cooling rack.
10. While the cake is cooling, thoroughly whisk the Powdered Sugar and Orange Juice together in a small bowl until desired consistency is reached; spoon the Glaze over slightly warm or completely cooled cake.
11. Serve with or without Vanilla Ice Cream and Enjoy! 🙂
    

Making the Scone Dough:

1. Line a baking sheet with parchment paper or a silicone baking pad; set aside.
2. Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
3. Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
4. In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
5. Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
6. Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
7. Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
8. Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12″-14″ in diameter); place in refrigerator for 15-45 minutes.
   
9. Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
10. Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 “pie pieces” (triangles) – this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2″ between each one.
    
11. Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
12. Remove from oven and transfer to a cooling rack to cool completely before icing.
    

Making the Lemon Glaze:

1. In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
2. Enjoy!
   

The Pasta:

1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

1. Preheat oven to 425 degrees.
2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
5. Oh, so yummy! Enjoy 🙂

1. Preheat oven to 400 degrees.
2. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
3. Rinse the Salmon in cold water, pat dry with paper towels and place in the center of the prepared baking sheet, skin side down; set aside.
4. In a small bowl, mash together the Softened Butter, Lemon Zest, Garlic, Parsley, Pepper and Salt until well-combined.
5. Using a butter knife, rubber spatula or your fingers, spread the Butter paste over the Salmon Fillets; Note: I usually end up using my fingers to spread the Butter mixture ~ the warmth of your skin helps spread the butter more easily.
6. Next, squeeze the Lemon Juice evenly over the Salmon Fillets and sprinkle with extra salt and pepper, if desired.
7. Bake in pre-heated oven on the center rack for 15-20 minutes, depending on the thickness of your fillets. The fillets will flake apart easily with a fork when done and should measure 145 degrees.
8. Serve with wedges of fresh lemon and sprinkle with extra Parsley. Enjoy!

1. Gather the ingredients.
2. Line 1-2 baking sheets with Parchment Paper or baking mats; set aside.
3. Using a Stand Mixer, fitted with the Paddle Attachment, cream the Softened Butter, Powdered Sugar and Vanilla on the Medium setting (#4) for about 5 minutes, scraping down the inside of the bowl as needed; the mixture should be light in color and whipped.
4. Next, lower the speed of the Mixer to the lowest setting and gradually add the GF Flour, 1/2 cup at a time; Dough will be soft and smooth.
5. Place a large Star tip into a piping bag (or large plastic resealable bag) and transfer the dough to the piping bag.
6. Pipe the dough onto the prepared cookie sheets in Rosette or Circle designs/shapes. The dough does not spread very much, if at all, so you can pipe a lot of cookies per sheet – I usually pipe 20 – 2″ cookies per sheet.
7. Sprinkle each cookie with sprinkles/colored sugar, if desired.
8. Next, place the cookie sheets into the refrigerator for 30-40 minutes to chill the dough – this helps them maintain their shape while cooking.
9. Meanwhile, preheat the oven to 300 degrees.
10. Once the cookies are finished chilling, bake them for 18-20 minutes, or until the edges turn a light, golden brown.
11. Cool the cookies for about 5 minutes on the cookie sheets before transferring them to wire cooling racks to cool completely.
12. Enjoy with a hot cup of cocoa, tea or coffee…or a glass of cold milk 😉

1. Grease a 9″ x 13″ baking dish; set aside

Making the Dough:

1. Using a Stand or Handheld Mixer, fitted with the Paddle attachment, combine the GF Flour, Xanthan Gum (only if needed), Nonfat Dry Milk, Yeast, Cream of Tartar, Baking Soda, Brown Sugar and Salt; mix until completely blended.
2. Next, slowly add the Vinegar, Butter and Egg; mix until thoroughly blended.
3. Lastly, with the Mixer set on Low, add the Warm Water gradually in a slow, steady stream…let it trickle down the inside of the bowl until all of the Water has been added.
4. Scrape down the sides of the bowl, then turn the Mixer up to Med-High and let mix for 3 minutes; dough should be moist and starting to pull away from the sides of the bowl.
5. Gently scrape the dough out onto a lightly floured working surface; lightly flour the top with more flour and gently knead until smooth.
6. Divide the dough in half and place half under a towel or plastic wrap to keep it from drying out.
7. Lightly flour the working half of the dough and roll into a rectangle, about 9″ x 12″ and 1/2″ thick, with a rolling pin (add flour as needed to prevent sticking).

Adding the Filling:

1. Using an offset spatula or a butter knife, spread 1/2 of the softened butter onto the dough, leaving a 1″ border around the edges.
2. Next, sprinkle 1/2 of the Brown Sugar on top of the butter and gently pat it down with your fingers; sprinkle 1/2 of the Cinnamon onto the Brown Sugar.
3. Starting on one of the short sides of the dough, roll tightly into a coil/tube and gently pinch the end of the roll with the body of the roll to seal together.
4. Using a very sharp knife, slice the dough roll into 2″ wide sections (I know this seems quite large, but you’re going to press them down) and place them into the prepared Baking Dish, about 1″ apart; gently press each roll down by about 1/3.
   
5. Repeat these steps with the remaining half of the dough and filling.
6. Cover the Baking Dish with lightly oiled plastic wrap (I use non-stick cooking spray) and place in a warm, draft-free place to rise for about 1 hour; the dough should double in size.

Baking the Rolls:

1. Once the dough has almost finished rising, preheat the oven to 350 degrees.
2. Remove the plastic wrap and bake on the center rack for about 23-27 minutes, or until the rolls are golden brown and cooked in the middle.
3. Let cool to room temperature before adding the glaze.

Making the Glaze:

1. While the rolls are cooling, combine the Powdered Sugar, Milk and Cinnamon in a small bowl, mixing until smooth; add additional Milk, a little at a time, if needed to reach desired consistency (the glaze should be thick, but able to be drizzled)
2. Enjoy!!!

1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
   
2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
   
7. Bake for 15-18 minutes or until golden brown.
   *See notes for “crisping” up crackers if they turn soft.
8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
9. Enjoy 🙂
   
10. 

1. Place all of the ingredients, except for the Ice Water, into a Food Processor and pulse until the mixture looks like sand.
   
2. With the Food Processor running, slowly add the Ice Water, one Tablespoon at a time, through the shoot until the dough forms a ball.
3. Wrap the Cheese-dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with silicone baking mats or parchment paper; set aside.
6. Roll out the dough to 1/4″ thickness and cut into desired-size squares using a pizza cutter ~ I use a straight-edge ruler and usually cut my dough into 1″ x 1″ squares.
   
7. Place the squares onto the lined baking sheets.
   
8. Using the smaller end of a chop stick or wooden skewer, poke a small hole into the center of each square.
   Note: If desired, you can sprinkle the crackers with a little kosher salt at this stage, but they really do not need it 😉
9. Bake the crackers for 15-18 minutes or until golden brown; I bake mine for the maximum amount of time since I prefer mine on the more crispy side.
   
10. Allow to cool completely to fully develop the flavors and desired crispiness.
11. Enjoy with your favorite soup, salad or all on their own 🙂
    
12. Note: if your crackers get soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes.