GF pizza crust

Ingredients

 1/2 c warm water (original said 3/4 cup but way too wet)

1 T sugar

1 packet yeast (1/4 oz)

2 C gluten free flour blend (Bob's red mill GF 1-to-1 is decent)

1 t salt

1 egg

1 T olive oil

1 t cider vinegar

Instructions

1. Mix water, sugar, and yeast and let sit for 5 minutes or until foamy. 

2. Blend flour and salt. Add egg, olive oil, vinegar, and yeast mixture. 

3. Transfer the dough onto pizza pan (10-12 inch round). You can let it rest/rise or bake right away. 

4. Bake at 400 for 8-10 minutes (original said 450 but it got very brown before it was cooked all the way through). 

5. Add toppings and bake an additional 8-10 minutes. 

Consult glutenfreepalate.com for more advice and gf recipes.

Chicken & Broccoli Biscuit Bake

 Ingredients:

- 1 can (10.75oz) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2.5 teaspoons Worcestershire sauce

- 4 cups cubed cooked chicken
- 3 cups cooked broccoli florets
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese

- 2 tubes (12oz each) refrigerated buttermilk biscuits (NOTE: maybe try 1 tube, with the biscuits laid flat?)

- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed (or combination of dill weed and dried fennel)
- 1 teaspoon salt

Directions:

In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce. 

Stir in the cubed chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheddar cheese. Cover and bake at 375F for 20 minutes.

Separate biscuits and cut each in half. Arrange biscuits, cut side down, over hot chicken mixture. (NOTE: maybe try 1 tube instead of 2, with the biscuits laid flat.)

In a small bowl, combine the eggs, sour cream, celery seed, and salt. Pour over biscuits.

Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked (in particular, make sure the biscuits in the center are fully baked through).

Spanish Rice with Pork

 Ingredients: 

- 1 medium red or orange pepper, chopped
- 1 small onion, chopped (or equivalent frozen onion)
- 2 tablespoons butter
- 1 can (14.5oz) petite diced tomatoes, drained
- 1.5 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked pork (we used pork tenderloin)
- 1.5 cups uncooked instant rice

Optional: lime wedges and minced cilantro

Directions:

In a large skillet, saute the chopped pepper and onion in butter until tender. Stir in the drained tomatoes, chicken broth, salt, and pepper. Broil to a boil, then stir in the cubed pork and uncooked rice.

Transfer to a greased 9x13" baking pan. Cover and back at 350F for 20-25 minutes, until rice is tender and liquid is absorbed. Stir before serving. If desired, serve with lime wedges and minced cilantro.