Did you ever see the movie Fried Green Tomatoes? It’s an all time favorite of mine with an incredible acting cast and great plot. I love those movies that jump between the present and the past (where the world seems a whole lot simpler). Of course it’s not called Fried Green Tomatoes for nothing… Ever since I saw the scene where the main characters dove into a plate full of golden-fried tomatoes, I’ve made it a tradition to fry them up as soon as green tomatoes begin popping out of my garden. Of course this tradition became slightly more complicated this year as I began to contemplate how on earth I could make the batter without gluten. Now in my opinion, gluten-free flour just didn’t come close to achieving the results my taste buds were craving for. I found it gets sticky and, sorry, but snotty… yuck! Then I had an idea. Crackers!

Recently I discovered these amazing crackers: Mary’s Gone Crackers. Not only are they wheat and Gluten free, but yeast free… YAY! Ah, but how do they taste, you ask? They’re Awesome! Even my husband and two-year old son love em’. And they make the perfect crisp to coat my fried-green tomatoes.

My pickiest food critic, my two-year old, even loved these tomatoes. So perhaps you’ll be able to trick your kids into eating they’re vegetables, too! Enjoy.

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So you think you can’t enjoy those delicious Tollhouse cookies anymore? Well you’re not alone. I thought the same thing and man was it depressing! I have great news for you! You no longer have to suffer the cruelties of restricted diet any longer. These are the real deal. The dough is so yummy, you won’t be able to avoid licking the bowl clean! Trust me, you’ll enjoy!!!

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In another post, I explained how my recipe for tortillas could be used in many fun ways. For a simple and easy meal, I decided to load up a tortilla with taco delectables; I savored its’ delicious simplicity. This meal is especially enjoyable during the summer months for any of you garden growers.

Gathering bright red, juicy tomatoes and fresh lettuce make this taco irresistible. I have an abundance of jalapenos growing in my garden, so for an extra kick, I like top freshly sliced jalapeno peppers over my taco!

I’ve never been a fan of those pre-packaged taco seasoning packets. After you try this taco meat, you’ll never again suffer the annoyance of wasting money on…whatever the heck they put in those packets. This taco meat has a robust flavor, full of seasonings, yet mild. I hope you enjoy!!!

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My sister found a recipe for tortillas and we set out to convert it. Eventually we were able to perfect it! This recipe is perfect for a bread substitute. I like to mound mine with strawberry preserves and peanut butter. Of course you could use it as a taco tortilla, or even use it as a mini pizza crust! They have a rich nutty flavor that is very pleasant. You can make up a batch or two and keep them in your refrigerator for the week, which is what my sister does for her kids’ peanut-butter and jelly sandwiches. Re-warming them also works to make them more pliable. We hope you like them!

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I was dying for a creamy chicken style dinner, but wasn’t sure what on earth I could make. Then I had a stroke of genius. Chicken Pie! MMM. I am telling you, this is simply delicious! The filling base is prepared from scratch so you don’t have to worry about pesky canned soup containing dairy, preservatives, and other “Ingredients” God never intended for human consumption. Plus, I’m sure there is drastically less fat, which is great news for any of us conscious about our waist lines! I almost felt guilty indulging in this decadent pie, until, of course, I realized, I was allowed to eat it. What a wonderful feeling! I hope you get as much enjoyment out of it as I did. Even my husband went loco for it!

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Did you ever have one of those mornings when you wake up and are dying for a big piece of Apple Pie? Then you think, man, I wish… Well, your wish is my command!

I just recently had one of those mornings and decided to spend my son’s nap time, generally reserved for catching up on housework, creating that ever elusive pie crust recipe. After solving a few problems, I stepped back, wiped my rice flour smeared cheeks, and giggled. There it was. Finally, a pie that I could eat!

The final test was my husband. You know the cookie monster? My husband is the equivalent of that cookie connoisseur, but with apple pies.

After dinner, he casually pulled the pie in front of him. With bated breath I watched as he sliced the pie and served himself a slice. As in slow motion he ate a bite. Then another. With a nod and look of subtle satisfaction he said, “it’s good.” In the “husband dictionary,” that means, “Damn! Now this is what an apple pie should taste like!” Either that, or I’ve deprived him of sugary treats so long that he doesn’t know the difference any more, but highly unlikely.

I hope you enjoy it as much as we did….and by the way, it’s even better the second day!!!

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I am very happy with how this pie crust turned out. A few of my recipes call for a double pie crust recipe. This is what you use for those such recipes. This crust gets even better with age. The next day, it’s even better and flakier. It’s taste is that buttery, flaky goodness you remember and dream of in a pie. You can use this for any dessert or dinner pie. For pies requiring just a base crust, you can simply cut the ingredients in half. Enjoy!

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I was really surprised at how well this soup turned out. I was going for that hearty cream of mushroom soup taste with a similar thickness for use in casseroles, etc. It turned out good enough that you could even use it as a side dish to accompany fresh bread and salad! It was intended as a base for my Tuna Noodle Casserole, but any of those great recipes you have stuffed away that require a can of Cream of Mushroom Soup, simply replace it with this. Or just dump some over a few chicken breast and bake. I hope you all enjoy this! I really have a passion for making delicious home style meals the whole family will enjoy, even those picky eaters!

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