Easy Gluten Free Recipes

Cheese Grits with Chiles and Bacon

6 Strips bacon / Mock Bacon / Roasted Veggies

1 Serrano or Jalapeno pepper, minced

1 Large shallot or Chopped onion (optional)

4 Cups Chicken broth

1 Cup uncooked grits (course, stone ground, yellow)

1/4 teaspoon Black pepper

Salt pinch

1 Cup of shredded cheddar cheese

1/2 cup of Half and Half

2 Tablespoons of chopped green onion (optional)


Slow Cooker Instructions

1. Cook Bacon or substitute and throw 2 piece once cooked into slow cooker.

2. Pan fry Serrano peppers and Shallot until shallot is  clear or slightly brown

3. Transfer peppers and shallots to slow cooker

4. Add remaining ingredients, Broth, grits, salt and pepper

5. Stir in and cook on low for 4 Hours

Final Step!

Stir in cheese, half and the rest of the bacon crumbled topped with the green onions



Ham and Potato Pancakes

(Yields 6-8 Pancakes)

3/4 Pound Yukon gold  potato’s, peeled, grated and squeezed dry (roughly 2 cups)

1/4 Cup chopped green onions

2 Eggs, beaten

1 Cup chopped Ham

1/4 cup rice flour Or other GF flour

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

2-3 Tablespoons Vegetable oil

Chile Sauce (optional)


1. Combine potato’s, eggs, and green onions in large bowl

2. Mix in ham, rice flour, salt and pepper

3. Heat Skillet on low-medium heat and add tablespoon of oil to prevent sticking

4. Add pancakes mix to skillet and press down with spoon to help flatten

5. Cook 2-3 minutes per side

Serve with Chile sauce or desired sauces




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