Baked Stuffed Flounder with Spinach



Photo copyright © Michael Jensen, From Like Grandma Used to Make

1 ten-ounce package frozen spinach, thawed
½ cup ricotta cheese
¼ cup toasted gluten free bread crumbs
2 tablespoons sour cream
3 tablespoons yellow onions, chopped
¼ teaspoon ground nutmeg
⅛ teaspoon red pepper flakes
Salt and pepper to taste
1 teaspoon olive oil
4 four-ounce flounder fillets
2 tablespoons lemon juice



Squeeze all the liquid out of the spinach using heavy paper towels. Mix spinach, ricotta, bread crumbs, sour cream, onions, nutmeg, hot pepper flakes and salt and pepper to taste.

Preheat oven to 350°F.

With olive oil, generously coat a large baking dish. One a clean area, lay the fillets flat and spread a heaping tablespoon of spinach mixture onto each fillet (about ¼ inch from the edge).  
Begin rolling the fillet at the tail and insert heavy toothpicks. Place the fillets in the baking dish and sprinkle the top of the fish with lemon juice.
Bake uncovered for 15 minutes or until the fish flakes easily with a fork.

Gluten Free Grilled Pizza

While this is not in our up coming book, we could not pass up sharing this great recipe with you. Thanks to our friends at myplaterecipes.com, we just switched the flours, and created a gluten free version of this tasty treat. Once you try this...you may never go back to the pizza shop again.

One thing to know...This tastes a lot better grilled over charcoals...just remember to use a low to medium flame. Also, while you can place the dough directly on the grill, it is suggested that you purchase a Cuisinart® Pizza Grilling Pan (around $19.99). There are more expensive pizza grilling pans, but our friends swear by this one.

Photo: The Glutton Boys

                Recipe Courtesy MyPlaterecipes.com
                             Gluten Free adaptation by Miss Ollie's ™


1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose Gluten Free flour (Bob's Red Mill)
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with garlic flavored olive oil.

 

Carefully place one piece of dough on hot grill [or heated pizza grilling pan]. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts.

 

Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Peyton Junior’s Famous Quick Chili n' Beer Recipe - Gluten Free

Chili is definitely not a traditional “soul food” dish, and contrary to what some may believe. However, it is not a Mexican dish either. Like most recipes from other cultures, it was adopted by poor and working class folks because it was cheap to make, and our family was no exception.   Some food historians place San Antonio, Texas as chili’s birthplace. However, other historians hint that chili was created by settlers from Spain’s colony, the Canary Islands, where they made a “spicy” Spanish stew similar to chili. Texas cowboys are also credited with making the first “chili mix” around 1850. Trail cooks pounded dried beef, fat, pepper, salt, and the Chile peppers together into rectangles which could be easily stacked and rehydrated with boiling water along the trail. It is suggested that the Chile pepper and other hot spices were actually added to the mix to keep the cattle from eating it.  

4 tablespoons extra virgin olive oil
2 large yellow onions, coarsely chopped
4 cloves garlic, minced
4 tablespoons chili powder
4 teaspoons ground oregano
2 teaspoon McCormick ground cumin
1 teaspoon crushed red pepper flakes
2 pounds lean ground beef or ground turkey
2 (15-ounce) cans tomato sauce
2 cups Bard’s Beer (or gluten free beer of your choice)
2 cup cooked kidney beans
2 cup cooked black beans
Sea salt to taste
1 cup chopped cilantro
Hot pepper sauce, to taste (optional)

In a large soup pot, heat oil over medium heat.

Add onions and garlic, and cook 5 minutes, stirring frequently until onions are clear.

Stir in chili powder, oregano, cumin and crushed red pepper and cook 2 minutes, stirring constantly.

Add ground beef and stir to brown the meat, 6 to 10 minutes. 

Add tomato sauce, gluten free beer and black beans. Season with salt and bring to a boil.

Reduce to a simmer, cover and cook for 45 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.

Stir in cilantro and hot pepper sauce for an added kick.