Shake-N-Bake Pork Chops (gluten-free)

Pork[Update: I can’t have pork anymore, found out that I was allergic.  But because the recipe turned out well and is good for gluten-free folks, I’ve left it on the blog]

Both my mom and I can’t have beef  and sometimes we really want something steak-like.  I miss having a nice piece of meat that you have to cut with a knife.

As a result, my mom came up with this tasty gluten-free, beef-free recipe that even tastes good when it’s been reheated the next day!  Enjoy.


Ingredients:

  • Pork chops
  • 1/2 cup corn meal
  • 1/2 cup rice flour (or tapioca flour)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. Mrs. Dash
  • Milk (just a small bowl to dip the pork chops in)

Directions:

  1. Mix corn meal, gluten-free flour, and seasonings together in a 1 gallon plastic bag (my mom always uses a zip-top bag to keep it from exploding all over the kitchen).
  2. Dip the pork chops in the bowl of milk on both sides.
  3. Put the pork chops into the shake-n-bake bag (one at a time).  Shake until the pork chop is coated.
  4. After coating, put the pork chops on a lightly greased cookie sheet.
  5. Bake at 425 for 20-25 minutes.
  6. And you’re done!  It goes great with brown rice or a salad.
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Chocolate Mousse (gluten & sugar free)

Chocolate Mousse[Update: I can no longer eat dairy, found out that I’m allergic.  But because this recipe was one of my all-time favorite desserts, I’ve left it on the blog]

Valentine’s Day may be over, but that’s no reason to put the chocolate away.  Bring on the mousse!

You can buy gluten-free, sugar-free mousse mixes in the store, but they’re kind of pricy and the ingredient list contains way too many unidentifiable things.  This is cheaper not only cheaper, but it also only has four ingredients.  And it’s super simple, quick, and quite yummy.

It’s also a great desert to serve picky wheat-eaters (you know, the ones who think anything that says it’s “certified gluten-free” will taste like dirt) because they’ll never guess it’s gluten-free!


Allergan/Sensitivity Info:Gluten-free, egg-free, soy-free, nut-free, sugar-free.

Yields: About four to six servings (it just really depends completely on how much you’re in the mood for chocolate).

Ingredients:

  • 2 cups heavy cream
  • 2 tablespoons vanilla
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup Splenda (or any generic form of sucralose)

Directions:

  1. Use an electric mixer to mix cream until it just starts to get fluffy.
  2. Add vanilla, cocoa powered, and Splenda.
  3. Mix until light and fluffy (be careful to not over mix the cream because it won’t be as light and fluffy then).
  4. Divide into smaller containers (or you could always eat it right out of the bowl), and serve.  You can also let it sit in the refrigerator if you want it to be colder.  It tastes quite nice chilled, but I can never wait that long.