I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Tuesday, October 22, 2013

How about some Fall comfort food?

 Crispy Oven Baked Pork Chops
Sweet and Savory Roasted Turnips, Carrots and Shallots

Ingredients for Pork Chops:

4 Center Thick Cut Bone-In Pork Chops
1 Cup Yellow Corn Meal
1 Tsp Fine Ground Sea Salt
1 Tsp Ground Black Pepper
1 Tsp Granulated Garlic
1 Tbsp Sweet Paprika
1 Tbsp Olive Oil or Canola Oil

Directions For Pork Chops:

Pre-heat oven to 425 degrees

Mix all ingredients except Pork Chops and oil in a gallon size sealable plastic bag and shake well to incorporate all seasonings into the corn meal. Rinse the Pork Chops and add to seasoning mixture one at a time shaking well to coat the Pork Chop entirely. Place the Pork Chops on a lightly greased rack in an uncovered shallow roasting pan. Drizzle the oil over the top of each Pork Chop to aid in browning. Cook in oven for 45 minutes. (Flip the chops after 25 minutes and then allow to cook for another 20 minutes.)

Serves 4

Ingredients For Sweet and Savory Roasted Turnips, Carrots and Shallots:

4 small to medium sized Turnips
4  small Carrots
1 Large Shallot
1 large Garlic Clove 
1 Tsp Dried Parsley
1/2 Tsp Dried Oregano 
1/2 Tsp Dried Basil
1/2 Tsp Fine Ground Kosher Salt
1/2 Tsp fine Ground Black Pepper
1 Tbsp Honey
1 Tbsp Extra Virgin Olive Oil


Pre-Heat oven to 425 degrees

Rinse, peel , trim ends off and cube the the Parsnip into approximately one inch pieces. Rinse, peel and slice carrots into thick rounds. Peel the shallot and slice into medium thick pieces.  Mix vegetable on a baking sheet in a single layer. Peel and  mince the Garlic and sprinkle over the vegetables. Sprinkle the seasoning and herbs over the vegetables and drizzle the oil and honey over the top. Using your hands mix the vegetables well to coat them all thoroughly with the herbs, seasoning, oil and honey.  Roast in the oven for  30 to 35 minutes until the vegetables turn obtain a light sear. 

Serves 4


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