Tasty Recipes

INGREDIENTS

• 1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*

• 1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)
• 8 ounces mascarpone cheese (can be replaced with cream cheese)
• 3 eggs (150 g, weighed out of shell)
• 1 teaspoon pure vanilla extract
• 1/2 cup (100 g) granulated sugar
• 1/4 teaspoon kosher salt
• 2 ounces miniature semi-sweet chocolate chips
• Melted chocolate, for drizzling (optional)
• *In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2 cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted butter, melted until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or greased deep-dish pie plate. Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe.

DIRECTIONS

1. Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside.
2. Prepare and parbake the crust according to the recipe instructions (or prepare the cookie crust according to the instructions in the ingredients list). Allow the crust to cool briefly while you prepare the filling.
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INGREDIENTS

• 1 unbaked 9-inch deep-dish pie shell
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
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Ingredients

• 3 chicken breasts
• 1/2 package taco seasoning
• 1 cup salsa
• 1 cup shredded cheese

Instructions

1. Preheat oven to 375 F (190 C).
2. Spray a 9X13 baking pan with non stick cooking spray.
3. Cut chicken breasts in half lengthwise so you have 6 thin chicken breasts. Place chicken in a single layer in the baking dish.
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Ingredients

• 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix
• ½ cup panko breadcrumbs
• ½ cup shredded cheddar cheese
• 1.5 pounds chicken breasts
• 1 egg white
• 1 tablespoon extra virgin olive oil
• cooking spray

Instructions

1. Preheat oven to 375 degrees
2. In a medium bowl mix together ranch dressing mix, breadcrumbs, and shredded cheddar cheese.
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Ingredients

• 1 lb Russet potatoes (about 3 medium)*
• 1 3/4 cups refried beans , homemade or store bought**
• 8 oz bacon , cooked and chopped and 2 1/2 Tbsp drippings reserved
• 6 large eggs
• 1/3 cup milk
• Salt and freshly ground black pepper
• 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
• Fire Roasted Tomato Salsa , recipe follows
• 8 taco size flour tortillas , warmed

Instructions

1. Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn't need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes.
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INGREDIENTS

• 12 mandarin oranges, divided (for dressing and salad)
• 2 cup strawberries, sliced
• 1 pineapple, cut into bite-size chunks
• 5 kiwi, sliced
• 3 mangoes, cut into bite-size chunks
• Citrus Poppy Seed Dressing
• 1 medium lemon
• 1 lime
• 1/4 cup honey
• 1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
• 1/2 teaspoon poppy seeds

INSTRUCTIONS

1. Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later.
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INGREDIENTS

• 1 c. butter, melted
• Juice of 1/2 a lemon
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 tbsp. Dijon mustard
• 1 tbsp. prepared horseradish
• Pinch of cayenne pepper
• 1/4 tsp. paprika
• 2 tbsp. Freshly Chopped Parsley
• 1 tbsp. freshly chopped chives
• 2 tsp. minced thyme
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
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Ingredients

• 1 Tablespoon vegetable oil
• 1/2 cup onion, diced
• 1 large carrot, diced
• 1 celery rib, diced
• 1/2 teaspoon garlic, minced
• 2 cans (14.5 ounce) chicken broth
• 1/3 cup uncooked rice {we like Jasmine}
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 3 Tablespoons all-purpose flour
• 1 (12 ounce) can evaporated milk
• 1 1/2 cups cooked pulled or diced chicken {rotisserie works great!}

Instructions

1. In a large pot or dutch oven, add oil, onion, carrot and celery. Sautee until vegetables are soft and tender.
2. Add garlic and sautee for 1 minute longer.
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Ingredients:

• 2 8 oz tubes of Pillsbury Crescent rolls
• 1/2 cup tomato sauce (either homemade, or jarred)
• 1 cup mozzarella cheese, shredded (use more or less to your preference)
• 1 tbs garlic powder
• 1 tbs italian seasoning
• Pepperoni slices (optional) * add any pizza toppings - be creative!

Directions:

1. Preheat oven to 425 degrees
2. Line the crescent rolls in strips of two on a pizza stone (or baking sheet) - example below.
3. Spread a layer of sauce, then cheese. Top with pepperoni slices (I placed them on half of the ring only.
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