Main Course

Prime Rib

Ingredients:

 Serves 15

1  prime rib roast (10 pds or more)

10 clove garlic, minced

2 tbsp olive oil (your choice brands)

2 tsp salt

2 tsp black pepper

2 tsp dried thyme

Directions:

 - Place roast in roasting pan with fatty side up. 

 - In small bowl, mix together garlic, olive oil, salt, pepper and thyme. 

 - Spread mixture over fatty layer of roast, and let sit out until it's at room temperature, no longer than 1 hour.

 - Preheat oven to 500 degrees F 

 - Bake roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. 

 - The internal temperature of roast should be 135 degrees F for medium rare.

 - Allow roast to rest for 10 or 15 minutes before carving so the meat can retain juices.

 - Carve and serve.

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                   Ground Beef and Tator Tot Casserole

Ingredients:

1 1/2 lb ground round
1/2 cup chopped onion
1 cup frozen peas, thawed (or 14.5 oz can French-style green beans, drained) whichever you prefer
1 1/2 tablespoons gluten-free Worcestershire sauce
1 tablespoon chili powder
2 teaspoons sugar
2 teaspoons cornstarch
3/4 teaspoon salt, 1/4 teaspoon pepper
32 oz package frozen potato tots
*Ore-Ida Tater Tots are a gluten free brand (but always double check in case ingredient lists change!)
8 oz package of shredded cheese (any kind you prefer)

Directions:

1. Brown ground round and onion in a large nonstick skillet over medium heat 8 to 10 minutes, stirring to crumble; drain well.
2. Stir in peas, Worcestershire sauce, chili powder, sugar, cornstarch, salt and pepper.
3  Pour mixture into a lightly greased 13×9-inch baking dish.
4. Add a layer of cheese and then top evenly with tots.
5. Bake in preheated oven, at 350 degrees for 45 minutes, to 1 hour or until thoroughly heated and tots are golden.
6. Serve and enjoy!
This is also a great meal to make then freeze for later use.
1. Follow instructions 1 and 2 above.
2. Then, line a 13×9-inch baking dish with heavy-duty nonstick aluminum foil, allowing several inches of foil to extend over sides.
3. Pour mixture into prepared dish; add a layer of cheese and then top evenly with tots.
4. Cover and freeze 2 to 3 hours or until firm
5. Remove from baking dish by holding edges of foil; fold foil over casserole.
6. Wrap in additional foil, making sure it is tightly sealed.
7. Freeze up to 1 month.
8. To serve, thaw in refrigerator overnight.
9. Preheat oven to 350 degrees.
10. Place foil-wrapped casserole in a lightly greased 13×9-inch baking dish.
11. Uncover top, and bake 45 minutes to 1 hour or until thoroughly heated and tots are golden.
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                        Gluten free Fried Chicken
Ingredients:
1 pound boneless (can use bone-in also) chicken thighs and breasts
4 cups milk (your choice whole, 2%, or skim or even buttermilk)
1 tablespoon white vinegar
1/2 cup milk yogurt
1/3 cup hot sauce (optional - some don't care for too much spice)
1/4 cup + 2 tablespoons kosher salt (to taste)
Pepper to taste also
2 cups gluten-free flour (Your brand choice)
2 tablespoons of paprika

4 cups canola oil (Your brand choice)

Directions:
 - Mix yogurt, milk, vinegar, (hot sauce), 1/4 cup salt, and pepper.
 - Soak chicken in mixture for at least 2 hours or overnight.(This allows chicken to soak in the flavors of mixture)
 - Preheat oven to 200 degrees.
 - Heat oil to 325 degrees but not higher than 375 degrees. If too hot, the chicken will not fully cook inside and you're left with just burnt skin on top.
 - Mix flour, paprika, 2 tablespoons of salt, pepper in a paper sack.
 - Take chicken out of marinade and throw in paper sack. (Best way to cover chicken thoroughly. Sack, grocery bag works well.)
 - Place 3-5 pieces in oil to fry. Don't crowd the chicken. Fry 10-14 minutes on each side. Chicken should measure at least 165 degrees when it is fully cooked.
 - Remove from oil and drain on several paper towels.
 - Salt while oil is still coating chicken and it will soak right in. Salt to taste.
 - Transfer to baking sheet and put in oven to keep warm while you fry the rest of the batch.
 - Serve hot!
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                      Cream Cheese Stuffed Chicken

Ingredients:
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon chopped parsley
1/4 tsp onion powder
2 teaspoons lemon juice
1/2 teapoon garlic salt
1/8 teaspoon pepper (to taste)
1/4 cup gluten free flour (your choice of brands)
1 egg, beaten
1/2 cup gluten free Rice Krispies, crushed (your choice of brands)

olive oil

Instructions:
 - Preheat oven to 350
 - With meat tenderizer, flatten chicken until they are about 1/4 inch thick.
 - Mix cream cheese, parsley, onion powder, lemon juice, garlic salt and pepper in small bowl.
 - Spread about 1 1/2 - 2 tbsp of the cream mix on the chicken breasts and roll them up.
 - In bowl, beat egg, set aside.
 - In bowl place the gluten free flour, set aside.
 - In bowl put 1/2 cup crushed up gluten free Rice Krispies. (be careful to purchase the box that says gluten free. Rice Krispies are not gluten free unless you buy the brown rice version!)
 - Take each rolled up chicken and place in the gluten free flour, make sure the chicken is completely covered.
 - Then, place in the egg mixture until completely covered.
 - Then coat with the Rice Krispies mix. Set aside. Repeat until all chicken rolls are coated.
 - In pan, lightly coat with vegetable cooking spray.(there are many kinds of spray, canola oil, vegetable oil, so forth, you can choose what you'd like to use. Vegetable oil works well.)
 - Heat over medium heat.
 - Place chicken in the pan, lightly drizzle olive oil over the top and cook for 3-4 minutes on each side, until golden brown.
 - Place in cooking dish and place in the oven for 15-20 minutes, until chicken is cooked.
 - Let cool for 10 minutes and Serve.