Monday, April 16, 2012

Gluten Free Sweet Potato and Black Bean Tacos

You know when you just need something fresh, fast and delicious? 
You've found it!
Gluten Free Roasted Sweet Potato and Black Bean Tacos.
A new favorite around here.

These tacos are fresh, fast and delicious!
They are also a whole food dinner, nothing processed.
Also, gluten-free, dairy-free, soy-free, no added sugar, vegetarian and vegan.
So this is a meal that will keep all your guests happy and even please the pickiest eater.

Gluten Free Roasted Sweet Potato and Black Bean Tacos

2 yams (I know that it's titled sweet potato, but the yams are so much better!), peel and cut into small cubes
1 T. olive oil
1/2 t. salt
1/8 t. chili flakes 
2 T. lime juice

2 cups (about 1/4) shredded cabbage, green or purple, or both!
1/4 cup diced onion
2 T. chopped cilantro
1/4 cup lime juice
1/2 t. salt

1 t. olive oil
1/4 cup chopped onion
1 t. ground cumin
1 -15 oz can black beans, drained and rinsed
2 T. lime juice

Corn tortillas
Cubed avocado

To make the sweet potatoes:
Preheat oven to 400.
Place cubed yams in resealable bag. 
Mix together olive oil, salt, chili flakes, lime juice.  Pour over the top of the yams.
Shake the bag to coat the yams.  
Drizzle a cookie sheet with olive oil and rotate pan to make a light layer of oil.  Pour the yams out on top of the oil and spread out to a single layer.  
Roast for 40 minutes, tossing the yams about halfway through.  Cook until the yams are toasty, golden brown.

While the yams are in the oven, place cabbage, onion, and cilantro in a medium bowl.  Add lime juice and salt.  Toss to coat.  Set aside.  The cabbage will soften while the potatoes finish cooking.

Next, heat olive oil in a medium sauce pan.  Add onions and cook until transluscent.  Add ground cumin and stir until you can smell it.  Add beans and lime juice.  Cook until heated through.  

Heat up corn tortillas in a frying pan until bendy.  About a minute per side.

To assemble tacos:
Place roasted yams in a corn tortilla.  Top with beans and cabbage mixture.  Sprinkle on avocado chunks.  Roll up and enjoy!

Monday, March 19, 2012

Really Cool Giveaway!

Remember a few weeks ago when I told you about joining with the girls over at Oh So Delicioso?
Well, have you checked them out yet?
You should!
This week they are having a super cute giveaway!
All you have to do is become a follower, leave and comment and you are in the drawing to win these fun, spring-inspired napkin rings. 
Good luck!

Monday, February 27, 2012

Gluten Free Black Bean and Lentil Soup

Is it still cold where you live?
Here too.
I just had to whip up a pot of 
Black Bean and Lentil Soup.

Yes, it sounds healthy and looks healthy because it is.
Leave off the sour cream and you have a thick, filling vegan dinner.  The black beans and lentils are good sources of protein and fiber-rich carbs.  The body will absorb these nutrients slowly, keeping energy and hunger levels on an even keel, meaning you will eat less and have not experience the spike in energy followed by that unwanted drop.  

Besides all the health benefits, it's really tasty.  
I got both my husband and 3 year old to eat and then ask for seconds.
Yep, it's that good.

Gluten Free Black Bean and Lentil Soup

1/2 large onion
1/2 T. olive oil
2 minced garlic cloves
1/2 t. chili powder
1/2 t. cumin
1/4 t. paprika
2 cups vegetable broth or water
1 T. ketchup 
1/2 cup uncooked lentils
1 can black beans, drained and rinsed
1/4 t. salt
2 T. lime juice
1/4 t. pepper
Sour cream

Chop the onion and saute in olive oil in a soup pot on medium heat until soft.  Add garlic, chili powder, cumin, paprika, saute 1 min.
Add 2 cups of broth or water and ketchup, bring to a boil.  
Add lentils; cook until tender, about 25 minutes.  
Partially mash 1 cup of black beans.  Add to soup as well as the other whole beans.
Add salt, lime juice, and pepper.
Cook 5 minutes.
Garnish with sour cream, avocado, and cilantro.

Serve with GF bread, crackers, or tortillas.

Saturday, February 25, 2012

Gluten Free Baked Pumpkin Spice Donuts

With each bite a nice cinnamon surprise!
Gluten Free Baked Pumpkin Spice Donuts

These tender baked donuts have a cinnamon burst waiting to pounce.
The secret is cinnamon chips.
I found out that cinnamon baking chips only come out in the fall.
They are like chocolate chips, but have a wonderful cinnamon flavor.
Next fall, I'm stocking out grocery stores, I'm coming.

To make these donuts make sure you have a donut pan, you can pick one up for about $10 at JoAnns or any store that sells Wilton products.

Gluten Free Baked Pumpkin Spice Donuts

1 3/4 cups GF mix
2 t. xanthan gum
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/8 t. ground cloves
1/3 cup canola oil
1/2 cup brown sugar
2 eggs
1 1/2 t. vanilla
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup milk + 1/2 T. vinegar
1/2 cup cinnamon chips

1/2 cup butter, melted
2/3 cup sugar
2 T. cinnamon

Preheat oven to 350.  Grease donut pan.
Mix together flour, xanthan gum, baking powder, salt and spices and set aside.
In a large bowl, whisk together oil, brown sugar, eggs, vanilla, pumpkin, and milk until combined.  Slowly add the dry ingredients and stir until just combined.  Stir in cinnamon chips.
Using a pastry bag, or a ziplock bag with a hole clipped in the corner, fill each donut cup with batter.
Bake for 10-12 minutes or until donuts spring back when gently pressed.
Turn donuts out onto a wire rack and allow to cool for 3 minutes.
While donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  Quickly dip each donut in butter, then coat with cinnamon-sugar.  
Enjoy immediately.   

Friday, February 24, 2012

Oven Baked Apple Donuts

Perfect portion control,
perfect for the kids,
Gluten Free Oven-Baked Apple Donuts

I loved these little bite size donuts.
Bursting with little chunks of apple and a sweet cinnamon topping you can't go wrong.
Be sure to finely chop your apples!

Gluten Free Oven-Baked Apple Donuts

1/4 cup packed brown sugar
1/4 cup white sugar
1 1/2 cups finely chopped apple, peeled and cored
1 1/2 cups GF mix
2 t. xanthan gum
2 t. baking powder
1/4 t. kosher salt
1 t. nutmeg
1/3 cup cold butter, cut into small pieces
2 eggs
1/4 cup milk + 1 t. vinegar

1/4 cup butter, melted
1/3 cup sugar
1 t. cinnamon

Preheat oven to 350.  Whisk flour, xanthan gum, baking powder, sugars, salt and nutmeg together.  Add in the cold chopped butter.
In a separate bowl, beat the eggs.  Mix in the milk/vinegar and fold in the chopped apples.  Add the egg mixture to the flour mixture and mix by hand until just blended.  Place a spoonful of batter into a greased mini muffin tin.
Bake for 15-18 minutes or until golden.  Remove from oven and lightly brush with melted butter.  Roll in a bowl with the cinnamon-sugar mixture.  Shake off excess sugar and enjoy immediately.  

Thursday, February 23, 2012

Gluten Free Apple Cider Doughnuts

Sometimes you just need a good old fashioned cake donut.
Sometimes you need a 
Gluten Free Apple Cider Doughnut.

These little deep-fried pieces of dough are so great.
Why, because they taste like a cake donut and are covered in pumpkin-cinnamon-sugar.
Sounds fall-ish, but they don't have a strong apple or pumpkin flavor.
They would be good now, in the middle of winter.

These do take some planning ahead, but they are worth the extra effort.

Gluten Free Apple Cider Spice Doughnuts

1/4 cup apple juice concentrate, thawed
1 cup sugar
3 1/2 cups GF mix
1 T. xanthan gum
2 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 t. pumpkin pie spice
1/4 cup butter, room temperature
3 eggs
1/2 cup milk with 1/2 T. vinegar

Cinnamon-Sugar Coating
3/4 cup white sugar
1 T. pumpkin pie spice

Combine butter and sugar in the bowl of your heavy-duty mixer.  Mix with the paddle attachment until light and fluffy.  
Add eggs one at a time, beating completely after each addition.  Add apple juice concentrate and milk/vinegar.  Beat until combined.
In a separate bowl, whisk together flour, xanthan gum, baking powder, baking soda, salt, and pumpkin pie spice.  Add flour mixture to liquid mixture and beat until just blended.  
The dough will be soft.
Carefully lay a sheet of plastic wrap on top of a baking sheet.  Transfer dough to plastic wrap.  Cover with another sheet of plastic wrap and roll out dough until it's about 1/2 inch thick. Place pan in the fridge for 1 hour.  
After 1 hour, using a round cookie cutter, or the top of a drinking glass, cut circles out of the dough.  Using your fingers create a hole in the middle by spreading apart the dough.
Heat canola or peanut oil to 325 degrees.  
Carefully place a few pieces of dough into the hot oil.  The donuts will cook fast, check the bottom after about a minute.   If golden brown, flip over and cook on the other side for 30 seconds.  
They should cook in about 1 1/2 minutes. 
Remove from hot oil and place on a plate covered in paper towel to absorb excess grease.  
Roll hot donuts in the sugar mixture.  

Wednesday, February 22, 2012

Gluten Free Baked Pumpkin Donuts with Vanilla Cinnamon Glaze

As mentioned yesterday, we had a Harvest Party.
What you do at a Harvest Party is make homemade donuts.
It's a blast.

This is me during the party:

And I occasionally sneak a hot, fresh donut...
or two, or three.
Ok, ok, eight!

The most popular donut was the glazed donuts:

I actually posted the recipe last fall durning pumpkin week.
If you need the recipe again, here is it:

Tuesday, February 21, 2012

Gluten Free Donuts

We had a Gluten Free Donut Party!

We hosted the 3rd annual Harvest Party, last November.
Yes, you read that right.
Ok, I've been busy.
But here are the recipes now!
And you are going to love them.

We started the donut making tradition one year on Halloween.  
All the festivities happened the weekend before Halloween and as adults we needed something to do, that would include babies and young children of course.
So I dug through some cookbooks and found some GF donut recipes.
They turned out ok.
But it was more fun because all our friends came over and ate delicious circles of deep-fried dough with us. 
It doesn't get better than that.

The next year, all the husband's had finals on and around Halloween.
So to carry on the tradition, we had the donut frenzy a week later and called it a fall harvest party.

The next year we moved during the fall and didn't throw one...
don't judge.
(I was also preggo and even thinking about hot oil, or cooking for that matter, made me run for the sink!)

But this last fall, we threw the biggest donut party ever! 
It was amazing.
And so were the donuts.

Want to throw your own?
Here's how:
Invite all your friends over for a Harvest Party.  Thanks to Facebook and mass texting this is easy.
(Keep everything as casual as possible)
Then make donuts!
Have everyone eat donuts until they are in a sugar coma.
Eat some more donuts while drinking sparkling cider, apple cider + dry ice.  Cool effects and delish.
Eat another donut and watch the football game (if you are a boy) or chat with all your friends (if you are a girl).

Be sure to make your kiddos matching Turkey Shirts.
They can also wear them at Thanksgiving.

So for this next week watch for some great donut recipes coming your way!

We have:

Monday, February 20, 2012

Joint Forces

Guess what!!
This is really exciting!
I have joined with some friends and other foodies on a great blog called


Seriously good eats over there.

You might remember Aubrey, she posted during our Christmas series those yummy little meatballs.  She is on the co-founder of Delicioso.
And Shunae, where I have had gotten many recipes also posts occasionally.

So check it out!  
You'll love it!

And don't worry, I'll still be keeping this blog up too.
You can't get rid of my that easy....

Saturday, February 18, 2012

Gluten Free Brown Rice and Lentils

Brown rice, lentils, veggies...doesn't get much healthier than that.
But don't think that because this might be labeled as "health" food that its not good.
Because trust me, this is a casserole that is full of flavor, easy to make, and dirt cheap.

Gluten Free Brown Rice and Lentils

This recipe has been made quite a few times around our house.  
Lentils are named as a belly-flatting food, because they fill you up, not out.
Gotta love that.

The best part...
it changes every time you make it depending on what veggies you have laying around.
We've tried many different combos, some we like some we don't.

Good veggies to add in are:
- corn
- peas
- red pepper
- green pepper
- onion
- green onion
- asparagus

Veggies not to add in:
- zucchini
- squash
- mushrooms
(They just get too mushy)

Not only can you add anything to casserole you there's also many different ways you can serve it.
You can serve it like a casserole, with a green salad on the side, use as a sandwich filling or my personal favorite, as taco filling with a dollop of sour cream.


Gluten Free Brown Rice and Lentils

2 cups chicken or vegetable broth
1/2 cup dry lentils
1/3 cup brown rice
1/2 cup chopped onion
1 1/2 cups mixture of your favorite veggies, chopped 
(peppers, corn, peas, etc...see list above)
1 t. Italian seasoning
1/4 t. garlic powder
1 cup cheddar cheese
Sour cream

Preheat oven to 300 degrees.

Mix all ingredients together except cheese and sour cream in a baking dish.
Cover with a lid or foil and bake for 1 hour 15 minutes, or until rice is tender.
Remove foil, add cheese and bake for another 15 minutes.

Serve with sour cream.

Make tacos and wrap in corn tortillas,
or make a sandwich with GF bread, 
or just serve beside a green salad.

Tuesday, January 31, 2012

Gluten Free Vanilla Syrup

My favorite way to eat on of my favorite breakfast foods.
Vanilla Syrup

Let's be honest here.
This stuff is amazing.
I don't know the secret.
I'm just considering myself lucky to have the recipe.
(This is another great one from my friend, Shunae.
Thank you, I owe you my first born child...)

Now you can drown your favorite pancakes, waffles, french toast, whatever you like in this delicious syrup.  It seems weird to put in the baking soda, but it adds such a nice froth, don't think it's a typo, it's absolutely correct.
Enjoy!  Making this for breakfast makes it worth getting up in the morning!

Gluten Free Vanilla Syrup

1 cube butter
3/4 cup sugar
1/2 cup milk + 1/2 T. vinegar 
1 t. baking soda
1 t. vanilla

In a large sauce pan, melt butter.  Add sugar and milk/vinegar over medium heat.  Stir often.
Bring to a boil then remove from heat.
Add baking soda and vanilla.
Serve with your favorite breakfast foods.

Thursday, January 26, 2012

Gluten Free Sour Cream Peach Pie

Sometimes the dead of winter has me wishing for summer.
And thinking of summer it makes me think of this delicious peach pie!

Now, this recipe won a lot of money in a contest, $2,500 to be exact.
So you know it has to be good.
Sherrel Dikes made up and submitted this recipe to the Great American Pie Show and was featured in the Taste of Home Magazine.
(That's how I got the recipe, and you can find the other winners on-line).
It originally was not GF, but with a little modifying we reap the benefits.

The thing I love about this pie is the crunchy top and the creamy middle.
And the sweet peaches of course.
And if you're hankering for a slice today, make with frozen peaches that have been thawed.
Not quite as good, but it'll get you through til next fall.

Here's a quick guide for peeling the peaches.  Makes it super easy:
Blanch the peaches. Bring a pot of water to boil. Add peaches (Be sure that the peaches are covered with water).  Boil for exactly 1 minute.  Do not over cook.  You only want the outside to be cooked, not the entire peach, it would result in a mushy mess, and that would be a sad ending to the beautiful cobbler.
When peaches have boiled for only 1 minute, drain peaches and place in a bowl of ice water for 1 minute.  This will stop the peaches from cooking.  Then just pinch the skin of peach with your fingers and the skin should just peel off.  Make it your personal goal to get the skin off in one piece, a fun game to keep things interesting.

Gluten Free Sour Cream Peach Pie
by Sherrell Dikes

1 Gluten Free Pie Crust
4 cups sliced, peeled peaches
2 T. peach or apricot preserves
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup GF mix (straight rice flour is too grainy)
1 t. vanilla extract

1/2 cup GF mix (or rice flour)
1/2 cup packed brown sugar
1/4 cup sugar
1 t. ground cinnamon
3 T. pecans (I've never used because I have picky dessert eaters around here, but I think the pecans would make it delicious!)
1/4 cup cold butter

Line a 9-in. pie plate with pastry; trim and flute edges.
In a large bowl, combine peaches and preserves.  Transfer to pastry.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla.  Pour over peaches.
Bake at 425 for 30 minutes.  Meanwhile, in a small bowl, combine the flour, sugars, pecans (if using) and cinnamon.  Cut in butter until crumbly; sprinkle over pie.  Cover edges of crust to prevent overbrowning.

Bake for 15-20 minutes or until a knife in the center comes out clean and topping is golden brown.  Cool on a wire rack for 1 hour.  Then refrigerate.  Serve when well chilled.

Sunday, January 22, 2012

Gluten Free Pasta Tips

Tired of a puddle of mush under tomato sauce?
Here's some of my Gluten Free pasta making tips!

I love a big bowl of noodles covered in a delicious sauce.  
Any sauce, I'm not picky...
marinara, pesto, Alfredo, browned butter...
It's all good.

But the first thing that we need to cover is how to get that spectacular bowl of noodles.

Pick noodles that you like the best.
I personally like brown rice pasta the best.
Quinoa and corn taste a little too grain-y for me, but they do hold their shape better.

The first key to making good noodles, is to not overcook.
Bring the water to a boil, then add the noodles.  
I set the timer for the shortest amount of time on the directions.  When the timer goes off I test the noodles with a fork to see if they are the right texture.  
If they need more time, I let them cook for 1 more minute, then test.
Repeat until the texture you would like.
One minute might seem tedious, but the second you boil your noodles too long, you have mush.
And no one likes mush.

Next, lets move on to flavor.
Before adding the noodles (yes, I'm jumping around on you) throw in a big handful of kosher salt to the boiling water.  
The starchy noodles will soak up the salt water and add a lot of flavor.
Also add a drizzle of olive oil.
This will add flavor to the noodles, make the sauce "stick" to the noodles better, but it will also not let the water boil over and create a huge mess.  

When your noodles are done, drain and rinse them in a colander/strainer.  Rinse with cold water, then place them directly back into the pan.  Place the pan back on the stove over a low heat.  Add your sauce and using a set of tongs, flip the noodles around, coating the noodles with sauce. 

Serve your noodles with pride!

Sunday, January 15, 2012

Gluten Free Carrot Zucchini Cupcakes

Need a healthy treat?
Gluten Free Carrot Zucchini Cupcakes!

Still doing good at your New Year's Resolutions?
I am, and I hope these help! 
Everyone needs a little treat once in a while, and like the name implies there's carrots and zucchini packed into these moist cupcakes.  (Semi-healthy right!?!)
These little babies have a lot of texture and has a punch of citrus flavor thanks to the frosting.
I found the original recipe on Pinterest, made into bars.
We took these to a party, and I thought cupcakes would be easier to eat, especially for the kiddos.  I also only used half the oil (replaced with applesauce).
Here's to staying on track with your New Year's Goals!

Gluten Free Carrot Zucchini Cupcakes

3 eggs
3/4 cup packed brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/4 cup honey
1 t. vanilla
1 1/2 cups shredded carrots
1 cup shredded zucchini (if you want to see the zucchini shreds leave the peel on, if not peel before shredding)
1 1/2 cups GF mix
2 t. xanthan gum
1 t. baking powder
1 t. cinnamon
1/2 t. baking soda

Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs, brown sugar, oil, applesauce, honey and vanilla.  
Fold in the carrots and zucchini.
Add in the flour, xanthan gum, baking powder, cinnamon, and baking soda. Stir together until just combined.
Pour about 1/3 cups of batter into prepared cupcake cups.
Bake about 17-20 minutes or until a toothpick comes out clean.  Cool completely on a wire rack.
Frost with the Lemon Cream Cheese Frosting.

Lemon Cream Cheese Frosting

8 oz package Cream Cheese, room temperature
2 cups powdered sugar
1 1/2 t. lemon zest

Beat together the cream cheese and powdered sugar until smooth.  Add in lemon zest, beat until fluffy.
Frost cupcakes as desired.
Makes 1 dozen cupcakes.

Sunday, January 8, 2012

Gluten Free Lentil Tacos

Starting off the New Year on a healthy foot?
This recipe is for you!
Lentil Tacos

The first time I made these delicious tacos we had this conversation at the dinner table:
 husband says "these tacos taste a little different, did you use hamburger?  They are good, just different".
"Haha," I said, "it's lentils!"

Lentils are a great food to add your diet.  
They are rich in iron and high in protein.  And the best part, low in calories and dirt-cheap.
They are a great meat replacement and are actually a staple in vegetarian cooking.

The issue that I was having when first experimenting with lentils is I couldn't find a good recipe that didn't taste "weird", "earthy" (not in a good way earthy, like granola, in an earthly way like dirt.), or ended up looking like someone threw-up all over dinner.
Sounds appetizing right.

Then I stumbled upon this recipe on Pinterest.
It sounded pretty good.  I decided to give them another try.
And I'm so glad I did.
The original method is to not mash/puree the lentils and then cook out the liquid.  I ran the lentils through the food processor to make them appear more and have the same texture as ground beef.  

And here's a time saving tip:
Instead of cooking the tortillas one at a time over the stove I placed 6 corn tortillas on a baking sheet.  I then sprinkled shredded cheddar cheese over the top and baked at 350 for about 10-15 minutes, until the cheese was melted and the edges looked crisp.  Not only delish but super fast too.
Or you can just cook the tortillas one at a time and sprinkle the cheese on with the rest of the toppings.

Gluten Free Lentil Tacos

2/3 cup chopped onion
1 clove minced garlic
1 t. oil
2/3 cup lentils
2 t. chili powder
1 1/4 t. cumin
3/4 t. oregano
1 2/3 cup chicken broth (or vegetable broth or water)
2/3 cup salsa
Corn tortillas
Shredded Lettuce
Chopped Tomato
Shredded Cheddar Cheese
Cubed Avocado or guacamole
Sour Cream

Saute the onion and garlic in the oil in a pot.  When tender add the spices, lentils and chicken broth.  Boil about 25 minutes or until lentils are tender. 

Put lentil mixture in the food processor or blender.  Add the salsa and blend together.  
Place mixture back into pot and simmer until the liquid is evaporated, stirring occasionally.

Serve with tortillas and desired toppings.

Thursday, January 5, 2012

Gluten Free Peanut Butter Trifle

If you have a little bit of this, and a little bit of that....
it's time for 

Now, as you can see from the picture, this isn't one of those nice layered desserts.
The peanut butter pudding just slides down into all the cracks left by the brownies and the peanut butter cups, which all mesh together as well.  
Every bite has surprise texture, you'll get a brownie, pudding, or a delightful bite of peanut butter cup.  
But I promise you, every bite has the blend of chocolate and peanut butter that will make you sing! 
It's that good.
And if you don't need it to be gluten free, just use your favorite brownie mix.

Gluten Free Chocolate Peanut Butter Trifle

1 Gluten-Free Brownie Mix
1 pkg. peanut butter chips (found by the chocolate chips)
2 pkg. mini peanut butter cups 
3 1/2 cups cold milk
2 small pkg. instant vanilla pudding
3/4 cup creamy peanut butter
2 cartons Cool Whip

Prepare brownie batter according to package directions.  Before spreading into a 9x13 pan, stir in peanut butter chips.  Bake at 350 for 20-25 minutes or until toothpick comes out clean.  Cool on a wire rack; cut into 1 inch pieces.
Cup peanut butter cups in half; set aside 1/4 for garnish.  (That's the really annoying part of making this trifle, but it's so worth it).  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 5 minutes or until soft-set.  Add peanut butter and mix well.  Fold in 1 carton of Cool Whip.
Place 1/3 of the brownies in the bottom of the trifle bowl; top with 1/4 of the cut peanut butter cups.  Spoon 1/3 of pudding mixture of the top.  Repeat layers twice.  Cover with Cool Whip and reserved peanut butter cups.  Refrigerate until ready to serve.

Monday, January 2, 2012

Gluten Free Texas Chili's cold outside!
Must be time for 

This is seriously the best chili.
In fact it's award-winning!
(Not by me.  Remember Shunae?  Yep, she's the one who shared with us the Little Cherry Cheesecakes...
Well, Shunae gave me the recipe, and she was the one who won the big award for Best Tasting Chili at our church chili-cookoff.  And that's sayin' somethin', if you know what I mean.)

The original recipe calls for 1 cube, yes an entire cube of butter.  I have "lightened" it and I think that it still tastes great.  So if you are feeling like living on the edge (yes, the edge of a heart attack) go ahead throw that whole cube in.  

So I hope you enjoy this spicy, chunky chili as much as we do.  It's a winter staple at our house.

Gluten Free Texas Chili

1 lb hamburger
1 medium onion, diced
1 16 oz can kidney beans, drained and rinsed
1 16oz can chili beans (read ingredients to be sure it's GF, I found the Bush's brand to be great!)
1 green pepper, diced
2 16 oz cans diced tomatoes 
1 beef bullion cube
3 T. butter
1 T. cumin
1 T. chili powder
1 t. salt
1/2 t. black pepper

Cook hamburger in a soup pot until no longer pink.  Drain off excess grease.  Place hamburger back in pot.
Combine all the other ingredients in the pot.  Cook over low heat for 1-2 hours stirring occasionally to keep from scorching.