If you wish eating gluten free didn’t feel so restrictive, these Madeleine-inspired lemon donuts are your new little bit of joy. There’s something deeply comforting about the traditional French sponge cake.

Yes, the one Proust in his novel, In Search of Lost Time, basically wrote a whole memory about. Soft, lemony-scented, lightly sweet, almost whispering “slow down.”

But what about the pan? I don’t have a traditional Madeleine pan, so I skipped the pan and extra fuss and reached for my trusty donut pan instead.

The one I use for my gluten free apple cider donut recipe and gluten free chocolate cake donut recipe.

Over twenty years of gluten-free cooking has taught me that the simplest path is usually the best one.

These smell incredible as they bake, and the texture is so tender the gluten free lemon donut practically melts the moment it meets your tongue.
 You’d think you were having a tiny French moment in your own kitchen. 

Nicole made these for the first time on Mother’s Day. My adult kids were all home, gathered around the table set with my favorite china cups, sipping tea and catching up on life.

Watching them enjoy something warm from the oven, something gluten free that felt effortless and special, was a gift in itself.

One bite and my son looked at me and said, “Wow… that’s really good.”

Moments like that remind me of all the years feasting on home-cooked meals, of sharing the birthdays, tea times and talks. If you want a gluten-free treat that tastes like comfort, not compromise, these gluten free lemon donuts are such a lovely choice.

And if you want to keep the French-inspired recipe sweetness going, try my custardy gluten free clafoutis recipe, delicious gluten free apple-filled pumpkin crepes recipe, or these strawberry meringue cookies from a blogger friend.

Plus if you want even more feel-good desserts without the stress or the weird ingredients, you can browse my complete gluten free dessert collection anytime.

Your kitchen is about to smell amazing! Grab your ingredients and let’s make these Madeleine-inspired lemon donuts come to life.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Butter and Eggs:  Room temperature butter and eggs will blend better so take them out before you begin. We’ll also melt a little butter to butter (and flour) the donut pans. 


Sugar: Today I used granulated sugar which turned out fine, but you could go with caster/superfine sugar if you prefer a more delicate, quicker-dissolving sweetness.

Vanilla extract: A splash of vanilla adds aroma and enhances overall flavor.

Gluten-free flour: I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different gluten free all purpose baking flour that doesn’t contain xanthan gum, you may need to add it. Please note, I’ve only made this recipe with King Arthur Gluten Free 1/1 flour. 

Baking powder: I like Rumford because it is gluten free, aluminum free, and Non-GMO. When you mix baking powder with the liquids and heat, it triggers a bubbly reaction, resulting in light and fluffy pastry.


Salt: A pinch of salt balances and brightens flavors.

Lemon zest: Zest is grated from the very outer layer of the lemon peel, so choosing organic when you can will help you avoid unwanted residues (pesticides, wax coating, etc.). Either way, wash the fruit thoroughly and dry it completely. Clean, dry skin gives you brighter citrusy flavor and keeps the zest light and fluffy instead of sticky.

Instructions

*Free printable recipe card is available at the end of the post. 

1. Melt a bit of butter, then lightly butter and flour your donut pans so nothing sticks. Preheat your oven to 350°F so it’s ready when you are.

2. Zest your lemon. (This is what gives these donuts that soft, bright, Madeleine-style flavor.) To prepare lemon zest, start by washing and scrubbing the lemon with a vegetable brush. Use a microplane to grate only the outer layer of the skin, making sure to rotate the lemon to extract just the zest and avoid the bitter white pith. If a microplane is not available, the small holes on a box grater can be used as an alternative. I wear cut-resistant gloves for added safety.

3. Add all eight ingredients to your food processor fitted with the S-blade. Blend just until everything comes together, then stop and scrape down the sides. A quick pulse after that is all you need. This part takes seconds, it really is that easy.

4. Spoon or pipe the batter evenly into your donut wells. Fill each well about ¾ full so the donuts rise into a gentle dome without overflowing. They don’t have to look perfect. These bake up beautifully on their own.

5. Bake for 8–10 minutes, just until the edges turn lightly golden and a gentle press on top springs back.

6. Let them cool in the pan for just about a minute. This helps them release cleanly while still staying tender.

7. Serve warm with a dusting of powdered sugar, if you like. 

Serving suggestions

These are lovely with tea, espresso, or fresh berries. They also make a sweet little addition to a brunch spread if you’re feeding company.

Pro tips and recipe notes

Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.

Simple variations you can try: Add a touch of almond extract, a dash of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.

Troubleshooting (Just in Case):

If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.

If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer.

If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference.

If they turned out a bit dense:
Next time, rest the batter for at least 20-30 minutes (or even longer, such as an hour or overnight in the fridge) allowing the dry ingredients to fully hydrate. It helps keep that soft, texture you’re after.

If these donuts remind you that gluten free comfort isn’t off-limits, that’s the whole point.

And if you want dinner to feel just as doable, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals (some in under 10 minutes) without overthinking substitutions.

I hope these lemon donuts bring a little joy to your table the way they did to mine. If they make it into your weekend baking rotation, tell me in the comments. It means so much to hear your stories.

And if you know someone who wants gluten free comfort without compromise, share this with them.

Try these recipes next

If these lemon donuts hit the cozy spot, you’ll love what’s next.

Start your morning with easy pancakes from scratch with gluten-free bread, golden and tender, ready for a drizzle of syrup or a smear of butter. Or savor the rich aroma of espresso brewed in a Moka Pot, a warm lift for your morning ritual.

For savory cravings, imagine slicing into a creamy crustless Quiche Lorraine or a one of a kind gluten-Free Spinach Pie, with or without the crust, each bite effortless, satisfying, and full of flavor.

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Lemon Donuts Recipe

These gluten-free Madeleine-inspired donuts are soft, lightly sweet, and so easy to make. No special Madeleine pan required. Made with everyday ingredients and baked in a donut pan, they’re a cozy, no-stress treat for breakfast, a dessert plate, or tea time.

Course Dessert

Cuisine French American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 96kcal

Author Barbara Bianchi

Ingredients

To prepare donut pans

• 1 tablespoon butter melted
• 1 tablespoon gluten-free 1 to 1 all-purpose flour

For batter

• 2 large eggs room temperature
• 1/2 cup (1 stick) butter room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup gluten-free 1 to 1 all-purpose flour King Arthur Gluten Free 1/1 flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoon lemon zest I recommend using organic lemons, if available
• powdered sugar - for dusting (optional)

Instructions

• Preheat your oven to 350℉.
• Butter and flour the donut pans.
  1 tablespoon gluten-free 1 to 1 all-purpose flour, 1 tablespoon butter
• Add all of your ingredients to your food processor fitted with the S-blade (multi-purpose blade).
  2 large eggs , 1/2 cup (1 stick) butter , 1 teaspoon vanilla extract, 1/2 cup sugar, 1/2 cup gluten-free 1 to 1 all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, 2 teaspoon lemon zest
• Blend until combined, scrape down the sides of the bowl. A quick pulse after that is all you need.
• Evenly divide the batter between the donut wells.
• Bake for 8-10 minutes, until golden.
• Cool them in the pan for just a minute so they will release easily.
• Serve warm dusted with powdered sugar, if desired

Notes

Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.

Simple variations you can try: Add a touch of almond extract, a whisper of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.

Troubleshooting (Just in Case):

If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.

If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer.

If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference.

If they turned out a bit dense:
Before blending, whisk the batter lightly to work in a touch more air. It helps keep that soft, texture you’re after.

Nutrition

Calories: 96kcal

The post Lemon Donuts Recipe appeared first on Gluten Free Homestead.

We eat a lot of real meat at our house. It doesn’t matter what kind. Beef, chicken, pork, lamb, or fish.

There are a couple of reasons for our apparently counter-cultural practice.  

First, we love it. Come on, you gotta love a sizzling T-bone (my favorite) with a sprinkling of Redmond Real Salt on top. Or how about a tender, lemony chicken piccata to delight your taste buds?

But, also, since listening to Dr. Gabrielle Lyon on Dr. Shawn Baker’s Human Outliers podcast we’ve realized the importance of getting the proper daily requirement of protein.

The current USDA protein RDAs are completely out of touch with what’s necessary for good health.

Ahem… especially for us approaching our senior years. See here.

Anyway, we eat a lot of meat.

One problem though is the cost. Beef can be quite pricey. But I’ve been blessed with a hubby who is constantly on the watch for good deals from local supermarkets and butchers.

A few weeks back, he saw a special on beef tenderloin. I had never made a beef tenderloin before. Sure, I’d cooked pork tenderloin Cordon Bleu style and even turkey tenderloin stuffed with goat cheese, but beef tenderloin was new territory for me.

But I decided to head to the supermarket and give it a try.

I hadn’t had time to investigate what kind of cut of meat it was so I asked the butcher. He said it was a type of roast beef.

Okay, great, I thought. I can cook a roast beef, and it was a good price for a roast. So I went over to the case to get one.

However, the smallest one was 7 pounds. Now, we have a larger size family, but I’m not feeding all the ranch hands as well. Just joking, we don’t live on a ranch, but you get my point.

But I really wanted to try making this cut of meat. So I brought it over to the butcher and asked him to cut me about 2.5 pounds of it.

He kind of didn’t want to do it. But I said, “Come on. Who’s going to buy a 7-pound roast?” He eventually saw my point.

Then he asked if I wanted it tied up. “Sure,” I said. And then he asked if I wanted the fat trimmed. “That’ll be great.”

Ooh, we have such helpful butchers here in North Carolina.

My châteaubriand roast

So with my treasure in tow, I was off to cook this lovely piece of red meat. Little did I know that I had in my possession a coveted Châteaubriand (pronounced “shaa-tow-bree-ahn”).

I’ve heard that name in the past, but I never really knew what it was. Well, it’s one of the tastiest and most tender roasts I’ve ever had.

John said, “It’s like taking roast beef to the ultimate level.” The meat was so tender that you could literally cut it with a fork.

And what a beautiful name: Châteaubriand. If this is the meat they ate at the Château, I can imagine what was for dessert. LOL.

Seriously, though, while being an exquisite cut of meat, it’s rather easy to make.

So let’s talk about this special recipe.

According to legend, in the 1800’s the châteaubriand was named after François-René de Châteaubriand.

His chef would cook the boneless beef by wrapping it in poor-quality steaks, tie it up, grill it until charred, and throw away the outer steaks.

The perfectly done inner roast was esteemed as the châteaubriand. 

What is the difference between beef tenderloin and châteaubriand?

Excellent question! Technically, châteaubriand is not a cut of meat but rather the name of the meal.

In order to have a long tube of fairly even thickness for roasting, the center-cut portion of the beef tenderloin is trimmed of fat and silver skin and then the butcher folds the ends in and ties them in place.

For this reason, it’s a very tender and flavorful meat.

Ingredients 

Now the ingredients are simple: just your trimmed roast folded and tied with butcher’s twine, extra-virgin olive oil, salt, ground black pepper, and rosemary.

Instructions

*Free printable recipe card is available at the end of the post.

Note: Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

First, preheat your oven to 350℉. We’ll season with salt and pepper and rosemary combined in a small bowl.

Next, place your roast on an adjustable rack (like mine in the picture below) or on a grid fitted inside your roasting pan. Be sure to line the bottom of the roasting pan with foil or parchment paper for easy cleanup.

Then brush oil all over your roast and rub in your seasoning mixture.

Finally, bake in your oven for 15 minutes per pound. 

When your roast is done, transfer it to a cutting board and cover it loosely for 10-15 minutes before carving.

Once you’re roast is ready to slice, snip and remove each string. Traditionally, this roast is cut diagonally into 1/4- inch slices.

Oh! That feeling you get when you cut the first slice and see it’s perfectly done.

(I took those last two pictures with my iPhone so the lighting was different and they’re not as high quality as the other photos, but you get the idea.)

Ah, look at that. In less than 45 minutes, perfectly tender and juicy meat that will melt in your mouth.

Best châteaubriand side dishes

Traditionally, this great dish is served with a nice red wine, bearnaise sauce, and château potatoes. But since we’re low-carb, I served mine with a side dish of cheesy roasted cauliflower. 

You might also like:

baby bok choy with sweet and tangy sauce, 

bacon wrapped asparagus,

or bacon Brussels sprouts.

After a rich and elegant main like Chateaubriand, I love ending on a lighter note with something cool and refreshing for dessert such as a silky lemon posset or mango mousse. 

Pro tips and recipe notes

• This perfect chateaubriand roast is medium rare which is 130℉ as measured with a meat thermometer before removing your meat from the heat source. Since ovens vary, go by temperature, not time. If you prefer your meat a little bit more done, just roast it for 5-10 more minutes.
• Serve your meat as is, with my my red wine reduction au jus gravy, or bearnaise sauce.
• This meat is quite flavorful in this recipe with a rub of salt, pepper, and rosemary. Feel free to go with other combinations of flavors like garlic, shallots, thyme, or even oregano. It’s up to you.
• Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

If you want to impress your dinner guests, this roast is a perfectly elegant meal. Enjoy!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Want to save this recipe? Pin it for later!

Watch How To Make It

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Châteaubriand Roast (Low-Carb, Whole 30)

Looking for a truly special meal? Decadently juicy and flavorful châteaubriand roast is one of a kind. Each delicious bite melts in your mouth. 

Course Dinner

Cuisine American, French American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Calories 150kcal

Author Barbara Bianchi

Equipment

• broiler pan with a grid top

Ingredients

• 2 pound beef tenderloin trimmed of fat and silver skin with the ends folded in and tied with butcher's twine
• 2 tablespoons of extra-virgin olive oil
• 2 teaspoons of salt
• 1/2 teaspoons of ground black pepper
• 2 tablespoons of rosemary

Instructions

• Preheat your oven to 350℉.
• Next combine salt, pepper and rosemary in a small bowl.
  2 teaspoons of salt, 1/2 teaspoons of ground black pepper, 2 tablespoons of rosemary
• Now line the bottom drip pan of a roasting pan with foil or parchment paper. Then place your roast on a rack fitted inside the roasting pan. Next brush the roast with oil and rub your seasoning mixture into your roast.
  2 tablespoons of extra-virgin olive oil, 2 pound beef tenderloin trimmed of fat and silver skin with the ends folded in and tied with butcher's twine
• Finally, bake in your oven for 15 minutes per pound. *See note.
• When your roast is done, transfer it to a cutting board and cover it loosely for 10-15 minutes before slicing. Then snip and remove each string. Traditionally, this roast is cut diagonally into 1/4- inch slices. Serve and enjoy.

Video

Notes

Truly, this roast is best cooked rare to medium which is 130℉ as measured with a meat thermometer before removing your meat from the heat source. Since ovens vary, go by temperature, not time. If you prefer your meat a little bit more done, just bake it for 5-10 more minutes.

Serve your meat as is or with my my red wine reduction au jus gravy.

Now this meat is quite flavorful in this recipe with a rub of salt, pepper, and rosemary. Feel free to go with other combinations of flavors like garlic, shallots, thyme, or even oregano. It's up to you.

This great dish is traditionally served with a wine sauce and chateau potatoes. But since we're low-carb, I served my châteaubriand with a side dish of cheesy roasted cauliflower. 

You might also like:

baby bok choy with sweet and tangy sauce, 

bacon wrapped asparagus,

or bacon Brussels sprouts.

Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 3ounce | Calories: 150kcal | Protein: 23g

The post Châteaubriand Recipe (Low-Carb And Whole 30) appeared first on Gluten Free Homestead.

The other day I picked up a pork tenderloin at the supermarket at a really good price. Usually, I love to simply sauté this cut of pork, but John and I were in the mood for something a little different.

I suggested stuffing it with ham and cheese. He suggested pairing it with a cream sauce similar to the one that’s usually paired with chicken cordon bleu.

Well, that sounded amazing. And we soon found out that it tasted amazing too.

I dubbed it pork tenderloin cordon bleu, and it’s one of my French-inspired recipe favorites. It’s low carb, unlike my Gluten Free Turkey Cordon Bleu and quick easy Gluten Free Sole Meunière.

Trust me, you should definitely try this for your next low carb meal!

What does cordon bleu mean?

Traditionally, a cordon bleu (“blue ribbon” in French) is a dish in which meat is wrapped around cheese or the meat has a cheese filling. The meat is then breaded and pan-fried or deep-fried. Nope, not low carb friendly.

 

So, to keep this recipe low carb, instead of frying, we’ll sear the pork tenderloin in butter and oil which gives the tenderloin a rich, caramelized flavor. No breadcrumbs needed.

 

And then we’ll roast it instead of frying. 

Why you need a pork tenderloin for this recipe: the difference between a pork loin and pork tenderloin

Make sure to get a pork tenderloin for this dish, not a pork loin. Pork loin (like this Spice Rubbed Pork Roast) and pork tenderloin are cut from different parts of the animal.

 

A loin roast whether it’s a blade, center, or sirloin roast, weighs 2 to 4 pounds and is wide enough that you can cut steak-like pieces from it.

 

On the other hand, pork tenderloin is a thin and small major muscle cut from along the central spine. It’s just as lean as a skinless chicken breast; very tender and flavorful.

 

Ingredients 

How long do I cook them in the oven?

Transfer your tenderloins to a baking dish and roast for just 30 minutes. Then let the tenderloins rest for 10 minutes before slicing.  

Snip and remove each string. Then slice each tenderloin crosswise to reveal spirals of delicious pork, melted cheese, and ribbons of sweet ham. 

How to make the sauce

Now for the cordon bleu sauce.

Wipe the skillet clean so it will be ready for cooking your sauce.

Add cream to the pan (I always recommend organic cream) and bring it to a low boil for a few minutes. Then stir in your grated cheese (I use aged Parmigiano Reggiano) until the cheese has melted. Next, stir in your Dijon mustard.

Serve drizzled over your ham and cheese stuffed pork tenderloin slices. 

Pro tips and recipe notes

A quick recap of several of the tips I mentioned above:

• You’ll want to get a good sear on the pork tenderloins before baking. This adds a rich, caramelized flavor that makes the pork tenderloin irresistible!
• When you butterfly each tenderloin by slicing lengthwise, be sure to not cut all the way through just so you can open them like the wings of a butterfly.
• Rolling the cheese up inside the ham helps keep all the cheese from melting out into your pan while you bake the pork.
• You’ll want to be very generous with the ham and cheese roll ups. I used four ham and cheese roll ups for each tenderloin so that when the tenderloins are done and ready to be sliced, every slice is stuffed with ham and cheese.
• Cotton twine will shrink in the oven, so don’t tie it so tight that it cuts deep into the meat.

There you go. An incredibly delicious pork tenderloin cordon bleu ready in less than an hour. As a bonus, it’s gluten free, keto, low carb, and paleo. Enjoy!

More low carb recipes

One-Pan Chicken Alfredo – This dreamy keto chicken Alfredo is a nutritious, protein-packed, and delicious one-pan meal.

Super Low Carb Cottage Pie With Cauliflower Mash – This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering.

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions – Every mouthful explodes with flavor in this quick and easy beef ragoût.

Slow Cooker Braised Short Ribs – These ribs simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Turkey Tenderloin Stuffed With Kale And Goat Cheese – This is an elegant dish and actually simple to prepare. You’re going to love this meal.

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Pork Tenderloin Cordon Bleu Recipe

You’re going to love this step by step tutorial for making a delicious low carb pork tenderloin cordon bleu. The pork tenderloin is stuffed with ham and Swiss cheese, tender roasted to perfection, and smothered in a creamy cordon bleu sauce.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 325kcal

Author Barbara Bianchi

Ingredients

• 2 Pork Tenderloins (8-12 ounces each) They're usually sold two in packages of two
• 1 1/2 tablespoons of butter
• 1 1/2 tablespoons of extra-virgin olive oil
• 6-8 slices of ham (Boar's Head or Applegate are gluten free)
• 6-8 slices of swiss cheese
• 2 tablespoons of gluten free Dijon mustard
• salt to taste
• pepper to taste

For Cordon Bleu sauce:

• 1 cup of heavy whipping cream
• 3/4 cup of grated Parmigiano Reggiano cheese
• 1 tablespoon of gluten free Dijon mustard

Instructions

• Pre heat oven to 375℉. Rinse your pork tenderloins and pat dry. Season with salt and pepper.
  2 Pork Tenderloins (8-12 ounces each), salt to taste, pepper to taste
• Then add oil and butter to a large skillet and heat on high until hot, but not smoking. Place your tenderloins in the skillet and brown well on all sides.
  1 1/2 tablespoons of butter, 1 1/2 tablespoons of extra-virgin olive oil
• Next, remove your tenderloins to a cutting board. You’re going to butterfly each tenderloin by slicing lengthwise, but not all the way through just so you can open them like the wings of a butterfly.

  Spread dijon mustard evenly down the center of each tenderloin.
  2 tablespoons of gluten free Dijon mustard
• Roll up the cheese inside the ham slices folding over the ends of the ham and then rolling it up to seal in the swiss cheese. Place these roll ups along the inside of each tenderloin.
  6-8 slices of swiss cheese, 6-8 slices of ham (Boar's Head or Applegate are gluten free)
• To hold stuffing inside, tie each tenderloin with cotton butcher’s twine at 2-inch intervals, 
• Transfer your tenderloins to a baking dish and roast for just 30 minutes. Then let the tenderloins rest for 10 minutes before slicing.

  Snip and remove each string and slice each tenderloin crosswise to reveal spirals of delicious pork, melted cheese and ribbons of sweet ham.

For Cordon Bleu sauce:

• Wipe the skillet clean so it will be ready for cooking your sauce.

  Add cream to the pan (I always recommend organic cream) and bring it to a low boil for a few minutes. Then stir in your grated cheese (I use aged Parmigiano Reggiano) until the cheese has melted. Stir in 1 tablespoon of dijon mustard.

  And serve drizzled over your ham and cheese stuffed pork tenderloin slices. 
  1 cup of heavy whipping cream, 3/4 cup of grated Parmigiano Reggiano cheese, 1 tablespoon of gluten free Dijon mustard

Notes

• You’ll want to get a good sear on the pork tenderloins before baking. This adds a rich, caramelized flavor that makes the pork tenderloin irresistible!
• When you butterfly each tenderloin by slicing lengthwise, be sure to not cut all the way through just so you can open them like the wings of a butterfly.
• Rolling the cheese up inside the ham helps keep all the cheese from melting out into your pan while you bake the pork.
• You’ll want to be very generous with the ham and cheese roll ups. I used four ham and cheese roll ups for each tenderloin so that when the tenderloins are done and ready to be sliced, every slice is stuffed with ham and cheese.
• Cotton twine will shrink in the oven, so don’t tie it so tight that it cuts deep into the meat.
• Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 325kcal | Carbohydrates: 1.9g

The post Pork Tenderloin Cordon Bleu Recipe appeared first on Gluten Free Homestead.

Pan-seared scallops with beurre blanc sauce is an excellent choice when you want to prepare a special, scrumptious, low-carb meal. 

Since I’ve been following a low carb diet, I’ve found that low carb, gluten free meals can still be delicious and exciting. Yay!

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. I love how it compliments the mild seafood flavor of the fluffy, seared scallops.

Love seafood? Don’t miss this 10-Minute Wild Shrimp With Coconut Sauce and this Broiled Salmon With Spicy Mayo from my collection of fish and seafood recipes.

If you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.

But first, a few tips for you.

What’s the difference between dry scallops and wet scallops?

Here’s a tip when choosing your scallops. Look for “dry” sea scallops, not “soaked” scallops. “Soaked” scallops have been treated in a bath of water and chemical preservatives.

When you try to sear them, the water will be released, and they’ll be difficult to brown. They can also be tough to eat.

To begin your preparation for cooking, remove the side muscle from each scallop if it’s still attached. You want to remove the side muscle because it can be tough to eat too.

How to make it

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Now, pat the scallops dry with paper towels, and season with salt and white pepper. Then set them aside while you make your sauce.

For the sweet velvety sauce, we’ll be whisking slices of cold butter into a reduction of shallots, wine, and fresh squeezed orange juice. Isn’t that lovely? Just wait until you taste it.

Finally, heat oil in a skillet over a medium-high heat. As always, I recommend using an oil with a high smoke point, like avocado oil, when searing.

Add the scallops to the skillet and cook for 3 minutes on each side until golden brown.

How do you tell if pan-seared scallops are done?

The sides of the scallops should be firm and the centers opaque and cooked through.

What goes with this dish?

These scallops pair beautifully with my Seasoned Cauliflower Rice which is a nutritious low carb alternative to regular rice. Prefer something creamier? Try my Creamy Cauliflower Mash instead.

Either option will make your scallops look especially elegant on the plate. Then pour your warm sauce over the top and savor every bite. 

Need a fresh salad to go with it? Try this elegant Summer Salad of Tomato, Kalamata, and Corn or French Lentil Salad.

Pro tips and recipe notes

• I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
• White pepper has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.
• If you have any leftovers, cooked scallops will keep in the refrigerator for 3 to 4 days according to the USDA.

So when you want a meal that is special, but at the same time low stress and low carb, pan-seared scallops with beurre blanc sauce is for you.

And if you make these pan-seared scallops with beurre blanc sauce, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Have a happy, healthy day.

More quick easy recipes

Cheesy Cauliflower With Ham Casserole (Low-Carb) – This casserole comes together in a snap and is a great way to use up ham leftovers. 

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions – Every mouthful explodes with flavor in this quick and easy one-pan meal.

Jambalaya – This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) – Grain-free salmon cakes are a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, nutritious ingredients, and wonderful flavor.

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Pan-Seared Scallops with Beurre Blanc Sauce

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. You will love how it compliments the mild seafood flavor of the fluffy, seared scallops. With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 342kcal

Author Barbara Bianchi

Ingredients

• 16 dry sea scallops about 1 1/2 pounds, side muscle tag removed
• salt to taste
• white pepper to taste
• 2 tablespoons of avocado oil divided for pan searing the scallops

For Beurre Blanc Sauce

• 2 teaspoons of avocado oil for beurre blanc sauce
• 1 tablespoon shallots minced
• 1/3 cup orange juice fresh squeezed
• 1/2 cup white wine
• 6 tablespoons cold butter

Instructions

• Pat scallops dry with paper towels, and season with salt and white pepper. Set them aside while you make your sauce.
  16 dry sea scallops, salt to taste, white pepper to taste

Make Beurre Blanc Sauce

• Heat 2 teaspoons of the oil in a small saucepan over a medium-high heat. Add shallots and cook for about 3 minutes. Then add orange juice and wine and cook for another 7 minutes until reduced to about a ¼ cup.
  1 tablespoon shallots, 1/3 cup orange juice, 1/2 cup white wine, 2 teaspoons of avocado oil for beurre blanc sauce
• Now turn the flame down to low. Whisk in the cold butter, one tablespoon at a time. Whisk continuously and vigorously.
  6 tablespoons cold butter
• As soon as all the butter is whisked in, turn off the flame. Set aside and keep warm.

Make the scallops

• In a separate skillet, heat a tablespoon of oil over a medium-high heat until it is hot but not smoking.
• Add half of the scallops to the skillet and cook, for 3 minutes on each side until golden brown and the sides of the scallops are firm and the centers are opaque and cooked through.

  Then remove from the skillet, Wipe the pan and add another tablespoon of oil and repeat with the remaining scallops.

  Then remove from the skillet, spoon the warm sauce on top and savor every bite.

Notes

Pro Tips

• When choosing your scallops. Look for "dry" sea scallops, not "soaked" scallops. "Soaked" scallops have been treated in a bath of water and chemical preservatives. When you try to sear them, the water will be released, and they'll be difficult to brown. They can also be tough to eat.
• To begin your preparation for cooking, remove the side muscle from each scallop if it's still attached. You want to remove the side muscle because it can be tough to eat too. *Refer to photo in the post above.
• I love to use the juice from a fresh squeezed orange, but you can go with store bought juice if you prefer.
• White pepper has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.

 

• If you have any leftovers, cooked scallops will keep in the refrigerator for 3 to 4 days according to the USDA.

Nutrition

Calories: 342kcal | Carbohydrates: 7.9g | Protein: 28.9g

The post Pan-Seared Scallops With Beurre Blanc Sauce appeared first on Gluten Free Homestead.

This quick and easy beef ragoût is one of my favorite go-to meals on busy days. Usually, I workout at 5:00 in the evening. After an intense workout, the last thing I feel like doing is spending a lot of time cooking dinner.

So on workout days, I either prepare one of my Easy Flavorful Slow Cooker Recipes in the morning and let it simmer throughout the day or I turn to one of my recipes that come together fast, like this incredibly tasty beef ragoût.

What can I add to ground beef for flavor?

Not only is it fast to make, it’s a wonderfully hearty meal too: ground beef cooked until tender with juicy Roma tomatoes and pearl onions in a flavorful gravy.

I serve it on a bed of sweet spaghetti squash for an extra layer of flavor and a nutritious, paleo-friendly twist.

When you have afternoon plans that run late and don’t leave you much time to cook, this beef ragoût with tomatoes and pearl onions is one of those delicious, effortless meals that you can turn to in a pinch.

And it’s made in just one pan so clean up is easy, too.

My family adores this meal, so I have to share it with you. It’s a favorite dinner recipe from our collection of 22 easy low-carb ground beef recipes you’ll probably want to bookmark!

What Is ragoût?

Usually cooked slowly over a low flame, a ragoût is a french style stew.

However, my version will only take you 30 minutes to make. And it’s not only fast but inexpensive because it’s made with ground beef. I was even able to find grass-fed ground beef on sale when I made it this week so I’m doing my happy dance.

And, boy, is it tasty! Each mouthful explodes with flavor thanks to the pearl onions and tomatoes.

Or for a totally different flavor direction, try Big Mac in a Bowl, a fast food feel with a low carb twist.

For more tasty French-Inspired Dishes, give my Beef Provençal With Root Vegetables or scrumptious Pan-Seared Scallops With Buerre Blanc Sauce a try. They’re just as cozy and delicious.

Ingredients 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

• extra-virgin olive oil to brown the meat in
• ground beef – 80/20 ground beef works best. You can substitute the ground beef with ground turkey or chicken, if you prefer.
• Red Boat – This sauce is gluten-free and is produced in a gluten free facility. The ingredients are quite simple: just anchovy and sea salt. You can substitute with Worcestershire sauce if that’s what you have on hand.
• salt, pepper,onion powder, garlic powder for seasonings
• scallions – We’ll be using all parts of the scallions, both the white and green leaf parts will be sliced. 
• pearl onions – For convenience today, I have frozen pearl onions. They don’t need to be thawed; just toss them in the pan. 
• Roma tomatoes – Roma tomatoes work best in this recipe. They’re a type of plum tomatoes, which are dense, oval shaped, and meaty. Look for brightly-colored skin and gently feel the tomato for plumpness.
• tomato paste and chicken stock makeup our sauce

Instructions

*Free printable recipe card is available at the end of the post.

First, heat the oil in a skillet and brown the beef while breaking it up with a spatula into large chunks (the size of beef stew chunks). This will take about 5 minutes.

Next, add Red Boat sauce.

Season this beef mixture with salt, pepper, garlic powder, onion powder, and the sliced white bulb of the scallions (keep the green leaf part of the scallions as we’ll use it as a garnish later).

Cook the beef for 2 more minutes. Then transfer to a dish and set aside.

Now add your pearl onions to the same pan and cook them for about 2 minutes. Then add your tomato chunks and tomato paste and cook for 3 more minutes.

Finally, add your chicken stock and season with salt and pepper. Let that cook for 3 more minutes while the layers of flavor blend into a tomatoey sauce.

Now turn off your flame and stir your beef mixture back into the pan. Then, stir in the sliced green leaf part of the scallions, and your scrumptious beef ragoût is done.

What goes with this?

When I have a little bit of extra time, I love serving the ragoût over spaghetti squash. Have you ever tried spaghetti squash? It gets its name because after it’s cooked, the inside turns into beautiful, pasta-like strands.

It’s a lovely gluten-free pasta substitute. If you close your eyes, you’ll think you’re eating your ragoût over angel hair pasta.

Watch this video along with step by step photos to see How To Cut And Cook Spaghetti Squash: Your Ultimate Guide.

Quick Creamy Cauliflower Mash would also go nicely with this.

If you’re not low carb, pair with rice, mashed potatoes, or crusty Gluten Free Quick Garlic Bread. You can also serve it over gluten free noodles for a heartier meal.

Pro tips and recipe notes

• In this recipe, I like to keep the meat chunky. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it in the pan and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
• Would you like to add more veggies? Feel free to add vegetables like bell peppers, carrots, or sautéed mushrooms for extra flavor and nutrition. Just adjust the cooking time accordingly.
• If you like spicy, add a pinch of red pepper flakes or a dash of hot sauce to the ragoût while it’s cooking to increase the heat.
• You can prepare this dish in advance and reheat it. It often tastes even better the next day as the flavors meld together.
• Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool the ragoût completely, wrap it tightly, and freeze it for two to three months.

This recipe is on regular rotation in our house, especially after workout days. If you’re curious about the garage gym I mention from time to time, you can take a tour of our home gym setup here.

What a delicious, nutritious meal for a crisp autumn weeknight! Enjoy!

And if you love how easy this meal is, my sauce mini course shows you how I use simple sauces to make easy meals taste completely different from one night to the next.

More recipes you’ll love:

One-Pan Chicken Alfredo – This is a perfect easy meal with creamy deliciousness in every forkful. Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

Super Low Carb Cottage Pie With Cauliflower Mash – This is a delicious comfort food for those days when you just want to curl up on the couch and watch a good movie.

Slow Cooker Braised Short Ribs – This is one of the most popular recipes on the blog. And no wonder, seared beef short ribs simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

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Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions

Every mouthful explodes with flavor in this quick and easy dish. Serve it over spaghetti squash for a delicious pasta substitute. Sounds like a win-win. Right?

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 3

Calories 431kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound ground beef
• 1 tablespoon Red Boat
• 1 teaspoon of salt divided
• 1 teaspoon pepper divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3 scallions sliced (separate the white root slices from the sliced green leaves)
• 1/2 cup pearl onions
• 5 Roma tomatoes cut into chunks
• 1 tablespoon tomato paste
• 1 cup chicken stock homemade or store bought

Instructions

• Heat oil in a skillet and brown the beef breaking it up with a spatula into large chunks (the size of beef stew chunks) This will take about 5 minutes.
  2 tablespoons extra-virgin olive oil, 1 pound ground beef
• Add Red Boat, 1/2 teaspoon of salt, 1/2 teaspoon pepper, garlic powder, onion powder and the sliced white bulb of the scallions. (we'll garnish with the green leaf part of the scallions later) Cook for 2 more minutes.
  1 tablespoon Red Boat, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
• Transfer to a dish and set aside.
• Now add your pearl onions to the same pan and cook for about 2 minutes.
  1/2 cup pearl onions
• Add tomato chunks and tomato paste and cook for 3 more minutes.
  5 Roma tomatoes, 1 tablespoon tomato paste
• Then add chicken stock, 1/2 teaspoon of salt, 1/2 teaspoon of pepper. and cook for 3 more minutes.
  1 cup chicken stock
• Turn off your flame and stir your beef mixture in. Toss with the sliced green leaf part of the scallions and serve.

Notes

• In this recipe, I like to keep the meat chunky. It’s best to use room temperature meat so it will cook evenly. Pat your meat dry with a paper towel so that it browns rather than steams. Place it in the pan and let it sit for about a minute. When you flip it over, it will be easy to break up into flavorful bite-size chunks.
• Would you like to add more veggies? Feel free to add vegetables like bell peppers, carrots, or sautéed mushrooms for extra flavor and nutrition. Just adjust the cooking time accordingly.
• If you like spicy, add a pinch of red pepper flakes or a dash of hot sauce to the ragoût while it’s cooking to increase the heat.
• You can prepare this dish in advance and reheat it. It often tastes even better the next day as the flavors meld together.
• Leftovers will last in the fridge for four to five days, stored in an airtight container. It reheats nicely. You can also cool the ragoût completely, wrap it tightly, and freeze it for two to three months.

Nutrition

Calories: 431kcal | Carbohydrates: 13.3g

The post Beef Ragoût With Tomatoes And Pearl Onions (Quick And Easy) appeared first on Gluten Free Homestead.

Who else loves indulging in a hearty stew during the wintertime? Beef Provencal is the classic French stew for those days when you’re craving a warm and satisfying dish: tender braised beef and succulent root vegetables in a rich wine sauce.

And it’s also a perfect make-ahead dish. The flavors intensify after the wine and spices have time to mingle with the meat overnight.

I adapted this version of beef provencal from a recipe I found on my local grass fed meat provider’s website. They had used a combination of beef short ribs and cross-cut beef shank. I found this to be an absolutely delectable choice of meat for this dish.

I cook this in my Xtrema ceramic braiser, just like I do with my Savory Steak Roll-Ups. It means less cleanup since the braiser looks great enough to serve straight from stove to table.

If you’d like more hearty and flavorful beef dishes, delve into my full collection of beef recipes.

What is beef provencal (daube)?

Beef Provencal or Beef Daube (pronounced dōb) can be made with all different kinds of vegetables. Some like to throw in olives and mushrooms. In this recipe, we flavor the gravy with sautéed tomatoes, garlic, and a medley of spices. Then to the stew, I added winter root vegetables: potatoes, rutabagas, turnips, and carrots.

Since these root vegetables grow underground, they absorb a lot of nutrients from the soil. Just what we need during these long winter months.

The rutabagas, turnips, and potatoes are subtle in flavor, soaking up the richness of the sauce, while the carrots add a touch of sweetness. And don’t you love the colors they bring to this dish?

What’s the difference between Beef Bourguignon and Beef Provencal? 

While both are French stews, Beef Bourguignon is from Burgundy in east-central France featuring a full-bodied wine like Burgundy wine and typically flavored with carrots, onions, garlic, and bacon. Beef Provencal, from Provence, uses a blend of Mediterranean herbs and spices typically found on the hillsides and in the fields of Provence, in southern France. It often includes tomatoes.

I made this dish ahead of time on Saturday so my family could enjoy it for Sunday dinner. It’s a very easy dish to prepare as most of the time it’s just left to simmer on the stove, warming the house and filling the kitchen with the most delicious aroma.

Here’s what you’ll need.

Ingredients

Beef short ribs and cross-cut beef shank: The recipe is designed for inexpensive cuts of meat. You can experiment with other cuts. Just adjust cooking times accordingly to ensure tenderness.

Oil for searing the meat and sautéing the onions and tomatoes. I recommend avocado oil, but you can use extra-virgin olive oil or any oil you prefer. Just be sure to heat your oil without allowing it to smoke.

Vegetables: Initially, Roma tomatoes and onions are simmered with your wine and fresh garlic. Later you will add these root vegetables: carrots, turnip, rutabaga, and potatoes. Feel free to customize with your favorite root vegetables or based on what’s in season for a personal touch.

Herbs and spices: Oregano, bay leaf, basil, paprika, rosemary, pepper, sea salt, and fresh parsley.

Red Wine helps to tenderize the meat. This does not need to be an expensive red wine; a fresh fruity wine provides a sweet contrast to the savory and earthy flavors overall.

Beef broth or stock to create a flavorful base that ties together the various spices and ingredients in the recipe.

Instructions 

*Free printable recipe card is available at the end of the post. 

First, sear the beef in a skillet and transfer it to a braiser or dutch oven. Then add wine to the skillet; scraping the pan to loosen the browned bits. Add garlic and simmer a little. Then pour the wine mixture over the beef in the dutch oven.

Then add some beef stock and start to simmer the beef. Next add the spices (oregano, basil, paprika, and rosemary), a touch of salt, and a bay leaf.

Meanwhile, simmer chopped onions and tomatoes in the same skillet where you had simmered the wine with the garlic. When these are soft, add them to the pot too. Finally, leave the meat to simmer and absorb all of those flavors for about two hours.

After those two hours, the beef starts to literally fall off the bone. Yes, it’s that tender and juicy. Carefully, remove the bones along with any beef still partially on them. Then scoop out the rest of the meat from the pot with a slotted spoon onto a cutting board and shred all the meat lightly with two forks. It almost looks like pulled pork. This meat can then be added back into the sauce.

Now, for the root vegetables. Peel and chop up the rutabaga, turnip and carrots. These are also added to the Dutch oven and continue to simmer for another two hours. At the very end, add peeled and cubed potatoes and simmer for forty-five minutes more.

Pro tip:

It’s best to add potatoes in the final 45 minutes to prevent them from overcooking. This ensures a perfect balance of textures in the finished dish.

You can serve right away or, if you’re saving it for the next day, just keep the stew in the refrigerator. When you’re ready to eat, all you have to do is heat it slowly on the stove until it’s simmering, stirring occasionally for about twenty minutes. I recommend garnishing with fresh chopped parsley.

Serving suggestions for Beef Provencal

Pair this robust stew, laden with hearty vegetables and potatoes, with a refreshing mixed green salad to counterbalance its richness. Accompany it with crusty gluten free garlic bread or Socca French flatbread to soak up the flavorful gravy.

To finish your French-inspired meal on a sweet note, offer a rustic cherry gluten free clafoutis, or a nutty butter pecan macaron.

Pro tips and recipe notes

1. Can I substitute herbs de Provence for the individual spices listed in the recipe? Absolutely! Herbs de Provence can be a convenient substitute, offering a blend of flavors that complement the dish. Adjust the quantity to your taste.

2. Can I make this Beef Provencal in a slow cooker? Yes, but while a slow cooker is convenient, start the dish in a skillet for that crucial searing. Transfer to the slow cooker after you’ve seared the meat, and made your tomatoes and onion sauce, to retain the rich flavors. Also add your vegetables and potatoes according to the intervals specified in the recipe.

3. Can I use white wine instead of red in this recipe? Absolutely. Opt for a dry French white wine like Sauvignon Blanc for a delightful twist on this red wine version.

4. What type of pot should I use for this Beef Provencal recipe? Traditionally, a “daubiere” (a clay pot made in Provence) is used, but a Braiser or Dutch oven works just as well. Use whatever you have on hand for a delicious result.

5. Can I make this recipe ahead of time and reheat it? Yes, Beef Provencal reheats wonderfully. In fact, the flavors often deepen and develop further when reheated.

6.  Can I freeze leftovers? Absolutely! Beef Provencal freezes well. Allow it to cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the oven.

Recently, I immersed myself in Peter Mayle’s memoir “A Year In Provence”. The vivid descriptions of rustic kitchens and well-seasoned stews echo in my mind as I prepare Beef Provencal. May this recipe not only fill your home with enticing aromas but also evoke the warmth of cherished moments shared around the table.

More favorite family meals

Poached Low Carb Meatballs – These will probably be the fastest and easiest meatballs you’ll ever make.

Gluten Free Beef Bourguignon – Inspired by Julia Child’s Boeuf A La Bourguignon, this recipe is easy enough to make. Most of the time it’s bubbling in the oven filling the whole house with its wonderful aroma.

Gluten Free Turkey Picadillo – This 30-minute recipe is a fragrant stew of ground turkey simmered in tomato sauce with raisins added for sweetness and olives for saltiness. It’s an easy comfort dish, in Cuban style. 

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Beef Provencal With Root Vegetables Recipe

Beef Provencal is the classic French stew for those days when you’re craving a warm and satisfying dish: tender braised beef and succulent root vegetables in a rich wine sauce.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 6

Calories 437kcal

Author Barbara Bianchi

Ingredients

• 2 pounds beef short ribs
• 2 pounds beef shank cross cut
• sea salt and pepper to season meat before cooking
• 4 tablespoons avocado oil divided
• 1 1/2 cups red wine
• 1 quart beef stock homemade or store bought

Vegetables

• 4 Roma tomatoes diced with juice reserved
• 1 onion diced
• 4 small carrots peeled and sliced
• 1 turnip peeled and cut into bite size pieces
• 1 rutabaga peeled and cut into bite size pieces
• 2 medium potatoes peeled and cubed

Herbs & Spices

• 6 cloves of garlic peeled and crushed
• 1 bay leaf
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon paprika I like smoked paprika
• 1/2 teaspoon rosemary
• 2 teaspoons sea salt
• fresh parsley chopped

Instructions

• Season beef with salt and pepper. Heat 2 tablespoons of the oil in a skillet. Sear beef for 5 minutes on each side. Transfer to a dutch oven.
  2 pounds beef short ribs, 2 pounds beef shank cross cut, sea salt and pepper to season meat before cooking
• Add wine to the skillet. Bring to a boil, scraping pan to loosen browned bits. Add garlic and simmer for 4 minutes. Then pour over the beef in the dutch oven.
  1 1/2 cups red wine, 6 cloves of garlic
• Pour beef stock over the meat, as well. Bring to a boil, cover and turn flame down to simmer.
  1 quart beef stock
• Meanwhile, add the remaining 2 tablespoons of oil to the skillet. Sauté the chopped onions until browned. Add diced tomatoes with the juice, bring to a boil and then simmer about 30 minutes.

  The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork. Then add the tomato mixture to the beef in the dutch oven.
  1 onion, 4 Roma tomatoes
• Add oregano, basil, paprika, rosemary, two teaspoons of salt and bay leaf. Stir occasionally, until beef starts to fall of the bone, about 2 hours.
  1/2 teaspoon oregano, 1/2 teaspoon basil, 1/2 teaspoon paprika, 1/2 teaspoon rosemary, 2 teaspoons sea salt, 1 bay leaf
• Carefully remove the bones and any beef still partially on the bones, Scoop out the rest of the meat from the Dutch oven with a slotted spoon onto a cutting board. Break beef apart shredding lightly with two forks and then add back to the gravy.
• Peel and cut up turnip, rutabaga and carrots and place into the the dutch oven and continue to simmer for 2 more hours.
  1 turnip, 1 rutabaga, 4 small carrots
• Then add the peeled and cubed potatoes. Adjust the seasonings. Simmer for 45 minutes more.
  2 medium potatoes
• Serve garnished with fresh chopped parsley.
  fresh parsley

Notes

Can I substitute herbs de Provence for the individual spices listed in the recipe? Absolutely! Herbs de Provence can be a convenient substitute, offering a blend of flavors that complement the dish. Adjust the quantity to your taste.

Can I make this Beef Provencal in a slow cooker? Yes, but while a slow cooker is convenient, start the dish in a skillet for that crucial searing. Transfer to the slow cooker after you’ve seared the meat, and made your tomatoes and onion sauce, to retain the rich flavors. Also add your vegetables and potatoes according to the intervals specified in the recipe.

Can I use white wine instead of red in this recipe? Absolutely. Opt for a dry French white wine like Sauvignon Blanc for a delightful twist on this red wine version.

What type of pot should I use for this recipe? Traditionally, a "daubiere" (a clay pot made in Provence) is used, but a Dutch oven works just as well. Use whatever you have on hand for a delicious result.

Can I make this recipe ahead of time and reheat it? Yes, Beef Provencal reheats wonderfully. In fact, the flavors often deepen and develop further when reheated.

Can I freeze leftovers? Absolutely! Beef Provencal freezes well. Allow it to cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm gently on the stove or in the oven.

Nutrition

Calories: 437kcal

The post Beef Provencal With Root Vegetables Recipe appeared first on Gluten Free Homestead.

Pour sparkling raspberry lemonade pressé over ice on a hot, summer afternoon and enjoy the delightfully fruity tastes of fresh raspberry and lemon juice. Mixed with chilled, lightly sparkling water, it makes a wonderfully refreshing drink.

Last week, Nicole and I spent a fun afternoon in New York City. We visited our favorite gluten free bakery, which we’ll be posting a review for shortly, and then we made our way to a café that we have wanted to check out for a while: Café Lalo.

It’s famous for being the cafe in the movie You’ve Got Mail where Kathleen Kelly (Meg Ryan) and Joe Fox (Tom Hanks) have their disastrous first date.

Café Lalo has a lovely European feel to it. In fact, as soon as we settled in, Nicole pointed out the music that was playing.

It was French-Italian singer Carla Bruni-Sarkozy singing Quelqu’un m’a dit‬. Needless to say, we felt as if we had been transported to Paris.

It’s a good thing that we had just come from sampling pastries at the gluten free bakery or it would have been tough to resist the gluten free pies that were listed on the menu.

Though we didn’t try them, know that if you decide to visit, there will be gluten free choices for you.

Instead, as it was a warm day and we had just walked many city blocks, we decided a cold, thirst-quenching drink was in order. 

Perusing the menu, we narrowed down our choice to Belvoir Farms gluten-free organic Eldeflower Pressé imported from the English countryside.

The waitress described it as a fragrant carbonated lemonade with a little sugar. Our pressé was served in a lovely glass bottle with a straw.

We enjoyed it so much that we decided to make a sugar-free version at home, substituting the elderflower for raspberries, and add it to our collection of favorite drink recipes.

And if you have raspberries left over, turn them into raspberry frozen yogurt. Or, for something savory, try my salad with raspberry vinaigrette dressing recipe. It’s just as delicious.

So when used to describe a drink, pressé means freshly-squeezed in French.

By using sparkling water, freshly-squeezed juice, and a touch of stevia, my recipe is a fun spin on raspberry lemonade that you can make at home.

Then I recommend finding a quiet place to relax and sip slowly with your friends and family.

Ingredients you’ll need 

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

I begin with raspberry syrup: a blend of raspberry puree, water, and stevia. I always recommend buying organic raspberries because they are free of chemicals and pesticides.

Raspberry syrup offers sweetness to our drink while being low in calories and high in fiber and vitamin C.

Since my family tries to avoid sugar, I sweeten this syrup with Stevia. If you have tried Stevia and found it to have a bitter back taste, I recommend trying this brand that has no back taste.

Finally, sparkling bottled water. I used sparkling water sold in a glass bottle in order to avoid health-harming chemicals from cans or plastic bottles.

Instructions

*Free printable recipe card is available at the end of the post.

Bring the water and stevia to a simmer. Stir so that the stevia dissolves completely. Then let it cool to room temperature.

Place the raspberries in your blender or food processor. I put them right in my Vitamix and process them until smooth. 

Strain the raspberries through a fine-mesh strainer over a bowl. Then mix with the sweetened water and stir well.

Next squeeze the juice from the lemons. My old citrus juicer recently broke, so I just bought this new electric juicer. It sure beats squeezing a whole bunch of lemons by hand.

Combine fresh lemon juice and raspberry syrup. Slowly add 16 ounces of sparkling bottled water.

Pro tips and recipe notes

What’s the best type of raspberries to use? Fresh, ripe organic raspberries yield the best flavor, but frozen raspberries can also work. 

Can I add other fruits to the lemonade? Absolutely, experiment with berries like strawberries or blueberries for unique flavors.

What’s a creative garnish option? Try adding mint leaves for a refreshing twist.

Can I make a larger batch for a party? Absolutely, just maintain the fruit-to-water ratio and adjust other ingredients accordingly.

How long can I store homemade raspberry lemonade? Refrigerate for up to 3-4 days. Stir before serving, as separation is normal.

Voilá! Sugar free sparkling raspberry lemonade pressé! The perfect balance of zingy and sweet. It’s the taste of summer captured in a glass.

More fun recipes!

Strawberry Granita This dessert originally from Sicily, is similar to snow cones and Italian ice. Just what you need to cool off on a hot day.

Caramelized Bosc Pears With Coconut Whipped Cream These juicy pears caramelized in butter are almost too pretty to eat. Delicious.

Dark Chocolate Drizzled Coconut Macaroons These macaroons are every coconut lovers dream cookie: a ball of crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with raw honey, and drizzled with decadent dark chocolate.

Healthy Coconut and Almond Dark Chocolate Bark These beautiful bark are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds.

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Sparkling Raspberry Lemonade Pressé

Sparkling Raspberry Lemonade Pressé is the perfect slightly sweet and refreshing drink for summer. It’s bubbly, cold and fruity.

Course Drinks

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Total Time 15 minutes minutes

Servings 24 ounces

Calories 24kcal

Author Barbara Bianchi

Equipment

• Vitamix
• Fine Mesh Strainer
• Electric Citrus Juicer

Ingredients

• 4 packets of Stevia
• 1/2 cup water
• 1/2 cup fresh squeezed lemon juice
• 4 ounces raspberries
• 16 ounce bottle sparkling water

Instructions

• Bring the water and stevia to a simmer. Stir so that stevia dissolves completely. Then let it cool to room temperature.

  Place the raspberries in your Vitamix and process until smooth.
  4 packets of Stevia, 1/2 cup water, 4 ounces raspberries
• Strain the raspberries through a fine-mesh strainer over a bowl. Then mix with the sweetened water and stir well.
• Next squeeze the juice from the lemons. Combine fresh lemon juice and raspberry syrup. Slowly add sparkling bottled water.
  1/2 cup fresh squeezed lemon juice, 16 ounce bottle sparkling water

Notes

What's the best type of raspberries to use? Fresh, ripe organic raspberries yield the best flavor, but frozen raspberries can also work. 

Can I add other fruits to the lemonade? Absolutely, experiment with berries like strawberries or blueberries for unique flavors.

What's a creative garnish option? Try adding mint leaves for a refreshing twist.

Can I make a larger batch for a party? Absolutely, just maintain the fruit-to-water ratio and adjust other ingredients accordingly.

How long can I store homemade raspberry lemonade? Refrigerate for up to 3-4 days. Stir before serving, as separation is normal.

Nutrition

Calories: 24kcal

The post Sparkling Raspberry Lemonade Pressé Recipe appeared first on Gluten Free Homestead.

Here in the Northeast where we’re experiencing one of the coldest winters on record, I’ve found one of the best ways to boost my family’s spirits is by whipping up a warm and tasty breakfast. And this one definitely tops the list.

These golden-brown pumpkin crepes are stuffed with a sweet apple cinnamon filling and served with homemade coconut whipped cream for a deliciously nutritious breakfast or even dessert recipe.

I’m thinking these would bring a festive twist to your holiday table making them an ideal choice for a Thanksgiving recipe, Christmas, or any special occasion.

Several years ago my neighbor’s mother stopped by our house with a special treat. She was visiting New York from France and had decided to make crepes for breakfast. She surprised my family with a plate piled high with the most perfect French crepes we had ever tasted: thin and light and delicate.

Ever since going gluten free, I imagined that crepes like those would remain a fond and distant memory. But it turns out crepes can be made gluten-free and paleo friendly.

These crepes are paleo-friendly because they use coconut flour and do not contain any grains, dairy, or refined sugars.

I couldn’t wait to add these special crepes to my collection of French-inspired dishes like Gluten-Free Sole Meunière, delicious Gluten Free Turkey Cordon Bleu, the delightful Gluten-Free Beef Bourguignon, and gluten free and low carb crustless Quiche Lorraine. Just to name a few!

Ingredient highlights

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

The secret ingredients are pumpkin and coconut flour. Mixed with eggs, a little bit of oil, and a medley of spices (cinnamon, nutmeg, and vanilla) these turn out yummy crepes every time. For the pumpkin, I used a can of Farmers Market Organic Pumpkin.

For more pumpkin goodness, take a look at my Gluten Free Pumpkin Chocolate Chip Cookies, delicious Gluten Free Pumpkin Spice Pancakes, and scrumptious Gluten Free Pumpkin Crisp recipes!

How to make gluten free apple-filled pumpkin crepes

*Free printable recipe card is available at the end of the post.

These pumpkin crepes deserved to be paired with a sweet filling. Nicole suggested that apple would be a lovely compliment to the pumpkin flavors, so I decided to stuff them with the apple filling I usually use in my Irresistible Gluten Free Apple Pie: diced apples tossed with cinnamon, and nutmeg and cooked on the stove until the apples are warm and tender.

The sweet aroma of the cooking apples trails from the kitchen up to the second floor, awakening everyone to the promise of an especially delicious breakfast.

Making your crepes

After the apple filling is ready, it’s time to make the crepes.

Heat your pan on the stove and cover with a little bit of oil. Pour in a quarter cup of the batter and cook until just golden. Flip and cook on the other side as well. Remove from the pan and fill with the apples.

Tip:

Make sure to roll the crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn. Voilà! Beautiful pumpkin crepes each time.

Pro tips and recipe notes

Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds.

Nicole made a dairy free, coconut whipped cream to pair with our apple-filled pumpkin crepes. Coconut milk is one of the most highly nutritious foods you can add to your diet. Read more about the benefits of coconut milk here.

This whipped cream is so quick and effortless to make and if you sweeten with vanilla, you can hardly tell it isn’t the real thing.

Feel free to omit the coconut whipped cream if you prefer. And if dairy is an option for you, a dollop of fresh whipped cream works wonderfully.

If you want something a little more decadent, maple syrup or coconut jam might be other options for toppings.

Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Then reheat it gently before using.

What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.

How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.

I’m still longing for the summer sun, but these crepes make the morning a little brighter. This satisfyingly warm and scrumptious breakfast is made with only the most wholesome ingredients and sweetened with the rich pumpkin and apple flavors of autumn and winter. Enjoy!

More nutritious recipes you’ll love!

Frittata With Goat Cheese, Leeks, And Sage – This savory frittata with its sweet leeks, creamy goat cheese, and delicately earthy sage make for a lovely blend of flavors.

Caramelized Bosc Pears With Coconut Whipped Cream – This easy dessert is almost too pretty to eat and so delicious.

How To Make Delicious 24-Hour Probiotic Yogurt – Here’s your step by step guide to make fresh creamy yogurt.

Dark Chocolate Drizzled Coconut Macaroons – These macaroons are every coconut lovers dream cookie.

Healthy Coconut and Almond Dark Chocolate Bark – This beautiful treat is sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Gluten Free Blueberry Muffins (Grain Free And Paleo) – Gather your ingredients together, and you’ll be taking these muffins out of the oven in just 25 minutes.

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Gluten Free Apple-Filled Pumpkin Crepes Recipe

These golden-brown gluten free pumpkin crepes are stuffed with a sweet apple cinnamon filling for a deliciously nutritious breakfast or even dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 crepes

Calories 317kcal

Author Barbara Bianchi

Ingredients

For apple filling

• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons water
• 3 apples peeled, cored and diced (I used delicious apples in this recipe)
• 1 tablespoon lemon juice

For crepes

• 4 eggs
• 2 tablespoons coconut flour
• 1 tablespoon oil coconut oil or extra-virgin olive oil
• 1/2 cup water
• ¼ cup pumpkin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• salt to taste
• oil for the pan coconut oil or extra-virgin olive oil

Instructions

For apple filling:

• Combine cinnamon and nutmeg with 2 tablespoons of water in a small pot. Heat and stir to dissolve. Add apples and lemon juice and toss. Cover and cook over medium heat for 5 minutes, stirring frequently.
  1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 tablespoons water, 3 apples, 1 tablespoon lemon juice

For crepes:

• Whisk together eggs, coconut flour, oil, water, pumpkin, cinnamon, nutmeg, vanilla and about 1/4 teaspoon of salt. If the batter is still thick, add a little more water.
  4 eggs, 2 tablespoons coconut flour, 1 tablespoon oil, 1/2 cup water, ¼ cup pumpkin, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon vanilla, salt
• Heat your pan. Add about a tablespoon of oil to the hot pan and swirl to cover the bottom of the pan. Pour a little more than a 1/4 cup of batter for each crepe and swirl to spread evenly.

  Cook on a low flame until golden on the bottom, about 1-2 minutes. Loosen the edge of crepe with a spatula. Flip and cook the other side, another 1-2 more minutes. Repeat for each crepe.
  oil for the pan
• Spoon apple mixture on top of crepe and carefully roll. Make sure to roll each crepe up while it is still warm. When the crepes cool down, they become a bit too delicate to roll. Also make sure to wipe your pan clean after making each crepe so that the next one doesn’t burn.

  Voilà! Beautiful pumpkin crepes each time. Serve and enjoy!

Notes

Can I make the apple filling ahead of time? Yes, you can make the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently before using.

What type of apples are best for the filling? For the filling today, I used Delicious apples. Apples that are firm and slightly tart, such as Granny Smith or Honeycrisp would also work. They hold their shape well and provide a nice balance of sweetness and tanginess.

Can I add other fillings or toppings to these crepes? Definitely! These crepes are versatile. You can add other fruit fillings, such as berries or pears, or top them with chopped nuts or seeds or coconut whipped cream.

How should I store leftover crepes? Store leftover crepes separate from the filling in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat or in the microwave.

Nutrition

Calories: 317kcal

The post Gluten Free Apple-Filled Pumpkin Crepes Recipe appeared first on Gluten Free Homestead.

My husband is not a big fish eater, but he does have a few favorite fish dishes and gluten free sole meunière is one of them. I’m glad because fish is so good for you and I’m always looking to add more seafood dishes.

The French word “meunière” means “miller’s wife” in French, referring to the way the flour is used to coat the fish, reminiscent of how a miller’s wife might have prepared food with flour in old times. Hence those with a gluten sensitivity cannot order this classic dish when dining out.

By swapping the flour for gluten free all purpose flour, you can prepare this simple rustic dish at home.

What is Meunière sauce made of?

The sauce is simply made with brown butter, lemon, and parsley. It’s similar to my Gluten Free Chicken Scarpariello, but without wine.

This is one of our easy seafood recipes you will want to bookmark for later.

Here’s the recipe for this delicious and elegant dish that you can have ready in just fifteen minutes: Gluten Free Sole Meunière.

Ingredients

• Gluten Free All Purpose flour: Today, I have Bob’s Red Mill. You can use your favorite gluten free all purpose flour. However, rice flour is a bit too grainy in my opinion.
• salt and pepper to season the flour and season the fish, too.
• sole fillets: Today, I have grey sole. It’s low in fat and calories. John prefers grey sole probably because it has a mild flavor.

For meunière sauce
• butter
• fresh lemons
• and parsley

Instructions

*Free printable recipe card is available at the end of the post.

Rinse and pat the sole fillets dry with paper towels and sprinkle one side with salt.

Combine your flour with salt, and pepper in a shallow bowl.

Then dredge the sole fillets in the seasoned flour.

Now heat your butter in a large skillet over a medium heat until it starts to brown. This process, called brown butter (or “buerre noisette” if you want to get fancy with the French), is basically just cooking the butter until those milk solids caramelize.

This gives the butter a nice golden color and a delicious, nutty flavor. It’s a super simple way to boost the flavor of regular butter without needing to add anything else.

Add your fillets to the skillet, two at a time and cook until golden on the bottom. Carefully turn your fish over and cook until opaque in center and golden on bottom.

While the second side cooks, add the juice of your lemon to the pan.

Then carefully transfer your fish fillets to a plate and pour your lemon butter sauce from the skillet over the fish.

Sprinkle with parsley, salt, and pepper. And keep the fillets warm while you repeat with your floured fillets.

For extra sauce, add 1/4 cup of lemon juice to the skillet, stir, scraping up the little bits. Serve sauce on the side.

What goes with this meal?

Choose a veggie (or two!) from my complete collection of vegetables and salads. Consider Sautéed Broccoli With Garlic for a nutritious side or Zucchini And Corn Sauté With Bacon for a savory twist. 

Fluffy rice, buttery mashed potatoes or irresistible roasted potatoes are all classic options. Fluffy Southern Spoon Bread would be ideal for soaking up the delicious lemon-butter sauce from the sole.

Finish the meal with a choice from my tasty gluten-free dessert collection. Whether it’s a rustic Gluten Free French Clafoutis, Blackberry Cheesecake with gluten free Oreo crust, or simple creamy Lemon Posset, these desserts add that extra bit of sweetness to leave everyone with smiles on their faces.

And that’s it! Delicious Sole Meunière made gluten free so that everyone at your table can enjoy.

Pro tips and recipe notes

• Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You’ll feel if there are any pin bones inside. Pull them out slowly so that you don’t tear the flesh. You can use a tweezers if necessary.
• Make sure your sole fillets are of uniform thickness, and don’t overcrowd the pan. Cooking in batches if necessary ensures each piece gets a nice, even sear.
• The sole should be cooked through and opaque, with the flesh flaking easily with a fork. It typically takes just a few minutes per side.
• This recipe will work with other mild, flaky fish like flounder or tilapia. The cooking method remains the same, but keep in mind that different fish may have slightly different cooking times.
• Store any leftovers in an airtight container in the fridge. It’s best enjoyed within a day or two, and gently reheating it in a pan can help maintain its texture.

Love fish? Try these recipes

10 Minute Wild Shrimp With Paleo Coconut Sauce Wild shrimp in a sauce with pepper and pungent paprika gives this dish a lovely, subtly spicy taste.

Gluten Free Spaghetti with Clam Sauce Spaghetti with briny clam sauce, white wine, and lots of garlic is light yet intensely flavorful.

Gluten Free Tuna Noodle Casserole Dig in to this delicious classic casserole. It’s so unbelievably creamy and easy to make.

Gluten Free Shrimp and Risotto Italiano Naturally gluten free shrimp and creamy Italian risotto rice is a creamy comforting meal. And It’s easier to make than you think.

15 Minute Wild Cod Piccata This meaty white fish absorbs the light and lemony piccata sauce with a sprinkling of lovely green capers.

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Gluten Free Sole Meunière (Easy And Delicious)

Gluten Free Sole Meunière, bathed in brown butter and lemon sauce is a delicious and elegant dish that you can have ready in just fifteen minutes.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 262kcal

Author Barbara Bianchi

Ingredients

• 1/2 cup Gluten Free All Purpose flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 sole fillets 3-4 ounces each
• 6 tablespoons butter divided
• 6 tablespoons + 1/4 cup juice of fresh lemons
• 1 teaspoon parsley

Instructions

• Rinse and pat the sole fillets dry with paper towels and sprinkle one side with salt.
  4 sole fillets
• Combine gf flour, 2 teaspoons of salt, and 1 teaspoon of pepper in a shallow bowl. Dredge sole fillets in the seasoned flour.
  1/2 cup Gluten Free All Purpose flour, 2 teaspoons salt, 1 teaspoon pepper
• Heat 3 tablespoons of butter in a large (12-inch) skillet over medium heat until it starts to brown.

  Add 2 floured fillets and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, about 2 more minutes.

  While the second side cooks, add 3 tablespoons of lemon juice to the pan.
• Carefully transfer fish fillets to a plate and pour sauce from the skillet over the fish. Sprinkle with parsley, salt, and pepper.
  1 teaspoon parsley
• Keep warm while you repeat steps 3 and 4 with the remaining 2 floured fillets.
• For extra sauce, add 1/4 cup of lemon juice to the skillet, stir, scraping up the little bits. Serve sauce on the side.

Notes

• Fish fillets should be de-boned and descaled. To check, just run your fingers along the flesh surface and the sides. You’ll feel if there are any pin bones inside. Pull them out slowly so that you don’t tear the flesh. You can use a tweezers if necessary.
• Make sure your sole fillets are of uniform thickness, and don’t overcrowd the pan. Cooking in batches if necessary ensures each piece gets a nice, even sear.
• The sole should be cooked through and opaque, with the flesh flaking easily with a fork. It typically takes just a few minutes per side.
• This recipe will work with other mild, flaky fish like flounder or tilapia. The cooking method remains the same, but keep in mind that different fish may have slightly different cooking times.
• Store any leftovers in an airtight container in the fridge. It’s best enjoyed within a day or two, and gently reheating it in a pan can help maintain its texture.

Nutrition

Calories: 262kcal

The post Gluten Free Sole Meunière (Easy And Delicious) appeared first on Gluten Free Homestead.

Cordon bleu means blue ribbon in French. My light version of gluten free turkey cordon bleu is baked rather than fried.

Then I slice each roulade to reveal spirals of moist breaded turkey, melted cheese and ribbons of sweet ham.

If the idea of these cordon bleu roulades piques your interest, don’t miss my low carb Pork Tenderloin Cordon Bleu which is accompanied by a luscious cream sauce!

For more dinner inspiration, check out my complete collection of dinner recipes. There are many more gluten free choices waiting for you to try.

Okay. Ready to make easy cordon bleu? Let’s go.

Ingredients

Today I have turkey cutlets, but you can go with chicken, veal or pork if you prefer.

Cordon bleu sounds fancy, but the remaining ingredients are simple.

Spread

• Dijon mustard – adds zesty warm flavor to the dish 

Herbs and spices

• Thyme – fresh is lovely if you have it on hand or go with dried
• Seasoned salt – Seasoned salt can contain paprika, turmeric, onion, garlic, and sugar. You can go with seasoned salt or any combination of spices you prefer

Delicious filling

• Ham – sliced from the deli, Boar’s Head is gluten free
• Swiss cheese – other hard cheeses like cheddar or provolone would also work

Coating

• Butter – helps the breadcrumbs mixture to stick to the turkey
• Gluten free panko breadcrumbs – I have Aleia’s panko for extra crunch. Schar’s or Ian’s plain or Italian-seasoned would also work
• Parmesan cheese – grated and tossed with the breadcrumbs 

Instructions

*Free printable recipe card is available at the end of the post.

Melt your butter and set aside in a small bowl.

Combine your bread crumbs and rich flavorful parmesan cheese in another dish.

Now spread mustard evenly down the center of each cutlet. Season each with seasoned salt and thyme.

Pro tip:

Then fold each slice of Swiss cheese inside a slice of ham so that the cheese won’t melt out into the dish while baking.

Layer each on top of the mustard-coated meat.

Roll up, jelly-roll style.

Then carefully roll in the melted butter and then roll in the bread crumb mixture for a crispy golden crust.

Place in a baking dish seam side down and pop in your preheated oven for about thirty-five minutes.

Serving suggestions

Slice each roulade to reveal spirals of moist breaded turkey, gooey creamy cheese and ribbons of sweet ham. Top with quick easy Velvety Smooth Gluten Free Homemade Gravy. Make it with cream for a traditional cream sauce! Serve mashed potatoes, rice, or gluten free noodles on the side.

Then choose a veggie (or two!) from my complete collection of vegetables and salads. For example, Sautéed Broccoli With Garlic for a nutritious side or Bacon Brussels Sprouts: Restaurant Style Recipe for a savory twist.

And don’t forget the crusty Gluten Free Quick Garlic Bread for mopping up the sauce.

Complete your meal with a sweet treat from my tasty gluten-free dessert collection. Consider this Gluten Free Clafoutis Recipe a cozy, rustic French dessert and perhaps a Cranberry Sangria Recipe.

Pro tips and recipe notes

• I recommend pounding each turkey cutlet with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the turkey, and it will turn out nice and tender.
• Leftover cooked turkey can be stored in the refrigerator for up to 3-4 days according to the USDA. To maintain its quality, place it in an airtight container.

Who can resist? This dish is easily a first prize winning meal.

Happy cooking!

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

Love turkey? Try these recipes

Savory Turkey Wings – Turkey wings are huge compared to chicken wings and much meatier. If you’re a wings lover, you’ve got to try these juicy turkey wings.

Gluten Free Turkey Tetrazzini – This is a delicious combination of spaghetti and turkey in butter cream sauce; a great way to use up turkey leftovers. It’s so good.

Gluten Free Hot Open Turkey Sandwich – This sandwich is easy to make and sure to be a big hit. You’re going to love this.

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Gluten Free Turkey Cordon Bleu Recipe

Cordon bleu means blue ribbon in French. Gluten free turkey cordon bleu is easily a first prize winning meal.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 388kcal

Author Barbara Bianchi

Ingredients

• 1 pound turkey cutlets 1/4 inch thick
• 2 tablespoons gluten free Dijon mustard
• 1 teaspoon thyme crushed
• 1 teaspoon seasoned salt
• 6-8 slices of ham Boar's Head or Applegate are gluten free
• 6-8 slices of swiss cheese
• 1/2 cup gluten free panko breadcrumbs
• 2 tablespoons parmesan cheese grated
• 4 tablespoons butter melted

Instructions

• Preheat oven to 400℉.
• Pat cutlets dry with paper towels.
  1 pound turkey cutlets
• Melt butter and set aside in a small bowl.
  4 tablespoons butter
• Combine bread crumbs and parmesan cheese in a dish.
  1/2 cup gluten free panko breadcrumbs, 2 tablespoons parmesan cheese
• Spread mustard evenly down the center of each cutlet. Season each with seasoned salt and thyme to taste.

  Layer each with a slice of Swiss cheese folded inside a slice of ham. Roll up, jelly-roll style. Then carefully roll in the melted butter and then roll in the bread crumb mixture.

  Place in a baking dish seam side down.
  2 tablespoons gluten free Dijon mustard, 1 teaspoon thyme, 1 teaspoon seasoned salt, 6-8 slices of ham, 6-8 slices of swiss cheese
• Bake for 35 minutes.

Notes

• I recommend pounding each turkeycutlet with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the turkey, and your turkey will turn out nice and tender.
• I used seasoned salt in this recipe. Seasoned salt can contain paprika, turmeric, onion, garlic, and sugar. You can go with seasoned salt or any combination of spices you prefer.
• To serve, slice each roulade to reveal spirals of moist breaded turkey, melted cheese and ribbons of sweet ham.
• Leftover turkey cordon bleu can be stored in the refrigerator for up to 3-4 days. To maintain its quality, place it in an airtight container.

Nutrition

Calories: 388kcal

The post Gluten Free Turkey Cordon Bleu Recipe appeared first on Gluten Free Homestead.