Italain Style Pork Chops

Italian Style Pork Chops, G-F Of Course!

I was tired of preparing Pork Chops the same old couple of ways, so I decided to try something different, and we loved it: Italian Style! What else, right? You may love it too, so give this a try. No ingredients are weird or unusual, and you may already have everything on hand, except perhaps, fresh mushrooms. Easy to pick up though, so why not go for it?

Ingredients:

4 or 5 Pork Chops, either boneless or on-bone. ( try to find 3/4inch to 1 in. thick)
3 Garlic Cloves, paper removed and minced
1 small Yellow Onion or ½ large onion, sliced thinly
3 tbl Extra Virgin Olive Oil
4-6 White Mushrooms or Crimini, also sliced, stems removed & discarded
1 can Diced Tomatoes, about 12 to 14 ounce size
5-6 Fresh Basil Leaves, washed, then chopped
Few Parsley Sprigs, also washed & chopped. (Or ½ teas dried)
Dash of Salt & freshly ground Black Pepper
Optional: Red or Orange or Green Bell Pepper: remove seeds and slice into 1 in wide strips.
Optional: Dash of Red Pepper flakes. Really, only a quick dash.

Directions: Brief and Quick:

Put oil in skillet and heat on medium. Place chops in and just brown on both sides, maybe 8 minutes total.
Remove to a plate.
In same skillet, saute the onions and garlic. Don’t let garlic brown.
Add mushrooms and saute until tender.
Add tomatoes, spices and stir to combine all.(Save bell pepper for later.)
Now put the meat back in, and nestle them amidst the former ingredients.
Cover pan with a tight lid and simmer on low to medium heat until chops feel tender when you stick a sharp knife into center. You should turn the chops over once during the cooking time, at the ½ hr point. (I set a timer, since I’ll forget if I move away from the stove! HaHa) Total cooking can be nearly 1 hour. When you’re at that point, add the bell peppers and cook for just 5 minutes more.
Done! Plate ‘em up and enjoy with a lovely bowl of your favorite rice or perhaps some g-f spaghetti! Mangia!

Lemon Blueberry Cake

 

Gluten Free Lemon-Blueberry Cake,
Part Scratch & Part Semi-homemade

Love the flavor of Lemon? And Love those fresh Blueberries in season? Here’s a way to combine both in an easy dessert that’s sure to please those taste-buds: Lemon-Blueberry Cake with a Lemon Icing!

The cake is Semi-Homemade, but the icing I made is a “From Scratch”. It’s simple to do, don’t worry. You know I’m all about making life easier. We have too much goin’ on for that!

This is a single layer cake, just enough for the evening. If you want a 2 layer, full size cake, then double all of the ingredients. No problem. I used King Arthur Yellow Cake mix, G-F of course. Made some additions and Voila! The icing requires Confectioners Sugar, Some Sweet Butter and some Milk, as well as the Lemon. You can substitute your non-dairy product for the milk ( I used Coconut milk) and for the Butter. Same great taste! Let’s go!!

Ingredients:

½ Box Gluten Free Yellow Cake Mix ( I used King Arthur, I love their taste.)

Follow the required list & directions on the box, just half it for a single layer, and use 2 tbl LESS milk than they require. ( You’re going to substitute the lemon juice for that 2 tablespoons.)

Juice of 1 small Lemon, measured about 2 tbl.

1 teas. Lemon Zest from that lemon. Do the zesting before cutting the lemon. Zest a bit extra for the icing while you’re at it, & put it aside.

½ cup Fresh Blueberries. Washed, dried and any stems removed.

Directions:

Prepare the boxed mix as they recommend, using a bit less Milk( as stated above) or Water (whichever one your box calls for) since we are adding the juice.
After the batter is blended, gently stir in the blueberries and zest.
Pour into your prepared pan, as per that box. Using their required temps, times, etc.

Allow to cool on a rack before icing.
Ingredients for Icing:

1 ½ cup Confectioners Sugar

2 tbl Sweet Butter, Softened to room temp.

4 tbl Milk

1 tbl Lemon Juice

½ teas. Zest from that Lemon.

Blueberries, washed & dried

Directions:

You may substitute your non-dairy product for the Butter & Milk. Personally I used Coconut milk. No difference on the taste!

In a medium sized bowl cream the softened Butter with the Confectioner’s Sugar, add the Milk and Juice. Last stir in the zest. Done. Not hard at all.

You can use a plastic bag with the tiny corner cut out to make a make-shift pastry bag, or use a knife to spread on.

Put a handful of berries on the top, as shown, and then ENJOY!!

Gluten Free Peach Crisp

July 11th, 2014 | Posted by Annette in Desserts - (0 Comments)

Peach Crisp

 

Gluten Free Peach Crisp

Hey Readers! Peaches are in season in this area, and what better way to enjoy them than a simple yet scrumptious dessert: Peach Crisp!!!

It’s so easy, even someone who never baked a thing, can make a really pretty, delicious Peach Crisp. Give it a try. These measurements yielded two 8inch tart-shaped desserts. For more, just increase accordingly.

Ingredients:

3 cups Yellow Peaches, peeled and sliced in crescents
4 tbl All- purpose Gluten Free Flour ( I used Bob’s Red Mill, but any brand is fine.)
½ cup Granulated Sugar
1 tbl Fresh Lemon Juice

Topping Ingredients:

½ cup Same Flour as above
1/3 cup Cornmeal ( I used some Polenta Cornmeal) Any cornmeal that’s G-F is fine
1/3 cup Granulated Sugar
1/3 cup Sweet Butter, COLD and cut into small pieces (if going non-dairy, use a substitute of choice or margarine)
Dash Salt
Dash Nutmeg. Really, only a dash. (Don’t want to overwhelm the flavors)
Few Slivered Almond pieces for top.(Optional)

Easy, Easy! Set oven to 375 degrees. Grease your pan of choice.
Prepare filling and place into that pan.

In a larger bowl, add the Topping ingredients and to start, use a pastry tool or fork to combine into crumbs. Then use clean hands to make the topping stick in pieces like coarse crumbs. You can even squueze bits to make this happen.

Sprinkle over that filling, Lastly, put some almond slivers on top.
It may over-spill, so place on a baking sheet or at least a thick piece of aluminum foil.

Bake for between 50 and 60 minutes, depending on your oven. It’s done when the edges are golden and the almonds get slightly brown on tips.

Tadah!! Have a great Summer dessert! I love it warm, maybe even a scoop of Vanilla Ice Cream on top? I’m enjoying “So-Delicious” Coconut Ice-Cream styles. Love them!

Grilled Vegetables 1

Gluten Free Grilled Vegetable Medley!

It’s HOT! It’s sizzling HOT! And I don’t know about you, but if I’m going to be outdoors grilling, then I surely don’t relish being indoors cooking and heating up the kitchen as well. So, since we want side dishes to accompany that gorgeous steak, or those tender ribs, or even some wild-caught fish that’s waiting to satisfy your hunger…why not grill the whole meal? And never venture inside until it’s ready to sit down and eat!!

Tahdah! Grilled Vegetable Medley. Just the name makes me want to dive right in. So, let’s get started.

You’ll need the variety of veggies,( add or eliminate from the list if you don’t care for one ), prepare the coating that will cover them all, and then place on the grill. But please take your time. Put on a low heat at first. Don’t rush the masterpiece!!

Ingredients:

1 Red Onion, sliced into 1 in chunks. We want it to “hold up” to heat
2 or 3 Portobello Mushrooms. Also cut into 1 inch pieces.
1 or 2 Zucchini, sliced, but not too thin. Perhaps, ½ in thick.
1 Eggplant, same chunk slicing.
1 Yellow Squash, Slice in ½ in thicknesses again.
1 or 2 Red Bell Peppers. Cut into chunks, as seen in photo.

¼ cup ( or a bit more) Extra Virgin Olive Oil. I love “Light”. If you feel you’ve prepared a lot of veggies, you can add a little bit more oil.

2 tbl Thyme. I used fresh, but if you can’t get some, use dried, but a small bit less. Dried are more intense than fresh.

1 tbl. Parsley. Again try fresh, chopped . But dried is okay too.

Salt & Pepper to taste. Also try freshly ground black pepper.

Directions:

Prepare the veggies as mentioned in the list. It’s not rocket science, so don’t stress about sizes.

In a small bowl prepare the coating liquid. Add the spices to the oil and stir with a whisk or fork until well blended.
Put all of the cut veggies in a very large bowl, and pour in the oil dressing. Use a wooden spoon ( or even clean hands) and rotate and stir to coat everything very well.
Allow these to stand for about 15 minutes before grilling.

If possible use a grill pan made for vegetables. One that keeps small vegetables from falling through the BBQ grill into the heat. If you can’t afford one, then look for an inexpensive, disposable one that looks like a wire mesh. I found one for one dollar! Of course, you’ll discard it afterward, but until a proper grill pan goes on sale, this is always an option.

Well, put the grill’s heat on low to start. You must rotate the veggies to cook them all of the way through. Can’t tell you the exact time this will take. All of us have different types of grills: charcoal, gas, electric, etc. But taste one and when it’s to your liking, then you’re done. So good! And everything was cooked outdoors.

 

A One Dish Meal! And Soo Delish!

A One Dish Meal! And Soo Delish!

Gluten Free Chicken with Sausages and Peppers
A One Dish Meal!

For many years my Mom made this meal and my entire family enjoyed it: Chicken with Italian Sausage and Peppers! After I married, I continued preparing it, long before Celiac Disease ever entered our lives, so you can take it as a sure bet that it’s a winner! You can just get everything ready at the same time, place them in a large pan ( must have at least 2 in. rim), season, and shove in the 350 degree oven. How simple was that?

I used breasts and thighs, but Mom used a cut-up entire chicken, since everyone had their favorite pieces. You choose what fits your needs, just be sure that all pieces are ON the bone. Boneless breasts or thighs will dry out too quickly, and not be as moist and tender as with the bone. Hope you’ll try this “One-Dish” meal. Saves time, saves work, saves you!!

Ingredients:

1 Chicken, cut-up or a few Breasts and Thighs. All are with bone.
1 lb Italian Sweet Sausage or Hot Sausage, or mix the dish with some of each…Make sure the butcher tells you they’re gluten free.
2 Red Bell Peppers. Seeded and cut into strips (You can use yellow, orange, red, whatever you like)
4 or 5 Medium sized Potatoes. I used Yukon Golds. In the past I’ve used 2 lg. Idaho. Peel, then cut up into 1 ½ to 2 in. cubes.
¼ cup Canola or Vegetable Oil
Juice from ½ Navel Orange
Salt & Pepper to taste
Several Fresh Parsley Leaves, minced. ( or ¼ tsp. Dried)

Directions:

Preheat oven to 350 degrees.

Wash all of the ingredients. Prepare them all before combining in the pan, since they all go into the oven at the same time.

Place the oil in the bottom of the roasting pan, and then add the orange juice and spices. Stir around to combine.

Scatter the different items in the pan so that they are touching different pieces as the flavors will all meld together and give you a very flavorful finished dish. Here’s a photo of what I mean!

Raw Chicken, Sausage Pan

Place in a preheated 350 degree oven. Then watch the clock, or set a timer ( I always have to do that…seems we get into doing some other chore and forget about that thing in the oven.) After ½ hr, turn over everything gently with a large spoon or fork.
Return to oven for 20 minutes more ( Oops! Set that timer again.)
And then remove to turn over the ingredients back to their original side for some color. Leave in for another 10 to 15 min.

Done! Plate up, and enjoy with a lovely salad, and perhaps a dilly roll or slice of G-F toasted, seasoned bread!


Happy Father’s Day!!

Wishing all of the men out there a wonderful day! And if it’s a day that the family will spend around the grill, then here’s a really tasty, tender idea for grilling Boneless Chicken Breasts, and then serving in a Satay Sauce!

So, family member, whoever you are, saving Dad from the chore of manning the B-B-Q, leave a little time to marinate the breasts, and then we can begin…not a lot of time to marinate, maybe 2 hours or so! So, plan ahead, stick the marinating meat in the fridge, and then come back to it when the grill is ready!

Ingredients for Marinade:

½ cup Fresh Lemon Juice
1/3 cup Olive Oil ( I like “Light’ )
1 tbl Salt
Dash of Black Pepper
1/3 teas. Rosemary. If you have fresh, then great, or use dried.
4 Boneless Chicken Breasts ( or adjust ingredients if using more than 4) Leave thick.

Marinate the thick breasts for a couple of hours, or more, if you have the time. Turn over to coat both sides before placing in the fridge.

When the grill is ready, just place on the grates that you lightly coated with some oil or sprayed with Pam. (“Original” PAM is g-free)

Grill for about 6 minutes per side, depending on how hot the grill is. Internal temp should be 175.  Allow to rest a few minutes so the juices stay inside.

Ingredients for Satay Sauce:

2 tbl EVOO. (Extra Virgin Olive Oil) I like “Light’
1 tbl Red Wine Vinegar
1 tbl Minced Fresh Garlic
¼ cup Shallot or Rd Onion, minced
Few Red Pepper Flakes
1 tbl Grated Fresh Ginger Root
1/3 cup Light Brown Sugar
1 tbl Bragg’s Liquid Amino ( this is a G-Free Soy Sauce Alternative)
¼ cup Ketchup (Heinz is G-Free)
1/½ tbl Lime Juice
1 tbl Red Wine (Optional, if you prefer)

1/2 cup G-F Chicken Broth

Directions:

In a saucepan, heat the oil and saute the onion, garlic, ginger and red pepper flakes on medium heat until onion is translucent. Probably 5-6 min.

Remove from heat and whisk in the remaining ingredients and cook 1 minute more.

Allow to cool, and then use as a dipping sauce for the grilled chicken.

Since the breasts are thick, you may want to slice into 1 inch strips and then serve aside the Satay Sauce. Yum! Enjoy, Dad!

 

Prepared with Dairy-free cheese!
Or use the real thing if you like!

Gluten Free Chicken Valdostano, Dairy-Free Too!

OK, Foodies, If you miss lots of dishes due to your gluten troubles or if you also have dairy issues, as a member of my family has, here’s a recipe that certainly satisfies you both; Chicken Valdostano. It’s gluten free and dairy free, thanks to Daiya who produce dairy-free cheeses that can be substituted for your traditional, true dairy items. (Of course, if you’d rather, use the real thing, add Mozzarella or the true recipe‘s Fontina. ) So, let’s get started:

A traditional Chicken Valdostano boasts boneless Breast, Prosciutto and Fontina. I dressed mine up, adding a thin slice of Eggplant, Roasted Peppers (jarred) and the shredded Mozzarella that Daiya makes. The result: a scrumptious, flavorful dish! Here’s a pic of the Daiya pkg.

It will require 2 steps, grilling the breasts, & grilling the thin eggplant. Then just assemble, and bake. Tahdah!

Ingredients:

Several Boneless Chicken Breasts. If buying a whole thick breast, then either slice that horizontally to make 2 thinner ones, or use a mallet and pound to a thinner state. Should be about ¼ in thick when ready to cook.

3 Slices of Prosciutto. I figure if you want it to taste great, then spend a couple of dollars and buy the best: Boar’s Head Prosciutto de Palma. Ask your deli guy if the meat in your area is Gluten Free. Boar’s Head is. They tend to be long, so slice in half short-wise, and use for each breast.

½ Eggplant. Peel off skin, holding upright, slice from top to base into a few thin slices. Also ¼ in. As many as you have breasts to cook.

Several slices of Roasted Red Peppers. Use a good, jarred brand.

Daiya Shredded Mozzarella . Or if not interested in dairy-free, use the real thing. Enough to cover most of each when assembles.

3 Tbl Butter substitute. I used Earth Balance. Or use margarine.
2 tbl Extra Virgin Olive Oil. (EVOO)

For marinating the meat in our 1st step:
3 tbl Canola or Vegetable Oil, 1 teas. Balsamic Vinegar, Salt & Pepper to taste, ¼ teas. Garlic Powder ( not garlic salt). This is a marinade for the ready breasts. Only need ½ hr. to marinate. Do this first, while you get everything else ready.)

Salt & Pepper to taste.

2 -3 tbl Chicken Broth Be sure it’s Gluten Free!!!!
Directions:

After slicing or pounding the breasts, salt & pepper both sides, then place in a large bowl and add marinade. Let sit for about ½ hr. while you’re getting everything ready to go.

Take a grill pan, ( no need to go out to your grill) and brush lightly with some EVOO, and the butter or butter sub. When melted,
Grill the Eggplant until browned on both sides. If the pan has grooves, you’ll want to grill until you see those lines.
Remove to a plate.

Now, in the same grill pan, add the breasts. Grill untill you see the same marks. Maybe 4 minutes on each side. (We’re putting these in an oven for the final step, so don’t overcook here.)

Remove to a plate.

When you can handle the grilled breasts, take the baking sheet we’re using for the oven. Put the Chicken broth in the bottom.
Lay each breast on this. Now you’re stacking the rest of the food:

Place the slice of Prosciutto first, on that the eggplant, then the roasted pepper, then top off with the shredded cheese or dairy substitute.
Here’s a photo at that point.

After all have been “dressed”, place in a 350 degree oven until the cheese has melted. Tahdah!! Hope this becomes a staple in your home as well.

 

Gluten Free Blueberry-Crumb Pie

May 31st, 2014 | Posted by Annette in Desserts - (0 Comments)

Blueberry Crumb Pie
Semi-Homemade

Summertime means PIE!!  I’ve resurrected this because blueberries are in season and taste at their peak, so why not bake a Blueberry-Crumb Pie?

New Jersey, my home state, is the nation’s largest grower of blueberries. And you know what that means? We get ‘em fresh and in abundance!

There’s a Plain Blueberry Pie recipe on this blog already, but this one is slightly different- it’s semi-homemade using prepared G-F Pie Crust ( I got it from Whole Foods Brands), and of course, it’s sporting a crumb topping.

I love this one more than the first…the crumbs get toasty and have a nice “bite” to each mouthful! And it doesn’t hurt that it was less work. HaHa!

Ingredients:

1 Pre-Made Gluten Free Pie Crust ( I used Whole Foods Brand, here) This is the Bottom Crust.

For Crumb topping:
1 cup All-Purpose G-F Flour (Such as Bob’s Red Mill, or King Arthur, or Namaste All-Purpose, or your preference)
1 teas Salt
4 tbsp COLD salted Butter or Vegetable shortening
½ teas Apple Cider Vinegar
4 Tbsp Cold Water ( More if dough feels very dry)
½ teas Cinnamon
½ cup Light Brown Sugar
————————————————————————-
Pie Filling:
3 Pints Fresh Blueberries, Picked clean of stems, washed and dried
1 Tart Apple, cored, peeled, and grated. After grating squeeze apple shaving in a towel to remove moisture or pie is very wet
1 tsp. Lemon Zest and 1 tsp. Fresh Lemon Juice
2 tbsp. Cornstarch
½ cup Granulated Sugar
¼ teas. Salt ( not sea salt)
1 teas. Butter-to dot on top of berries before baking.

 

Directions:

The first thing you need to do is prepare the dough for the Crumb Topping.
Combine the dry ingredients for the topping first, and then add the butter, “cutting” it in with a pastry blender tool or 2 forks.

Now add the wet ingredients and combine, using the pastry blender or forks, and eventually with your clean hands, until you have a ball of dough.
Wrap in plastic wrap and place in refrigerator for 45 min. to 1 hour.

Now prepare the filling:
In a saucepan, place half of the blueberries over low heat. As they begin to warm and then simmer, mash with a potato masher or anything that will crush them. Keep simmering until they’re reduced to half of amount you began with. Stir well and keep an eye on them. Remove from heat and place in a bowl to cool for about 15 minutes.

In a larger bowl, place the remaining ingredients, including the other, raw blueberries, lemon zest & juice, salt, cornstarch . Add the first berries and combine well with a spatula or wooden spoon, folding under as you combine well.
Pour in the pre-made pie shell and dot with the teaspoon of butter (separated into 4 tiny pieces) scattered about the top.

Preheat oven to 400 degrees.

Remove the chilled ball of dough, unwrap and place in a medium sized bowl. Using the pastry blender tool or forks, create crumbs. What we’re doing is crumbling the dough until the tiny balls of it are about the size of peas. Sprinkle all over the berry mixture.

Place the pie on a baking sheet ( this promotes even distribution of heat and helps the bottom crust bake.) and then
place in that 400 degree oven on the lowest shelf for 20 minutes,
Than reduce heat to 350, for another 45 minutes.

The crumbs should be a golden color and rim of pie also golden. I use a pie “protector ring” on my crust so it doesn’t burn.
These are available at most kitchen specialty shops. Here in the Northeast we have “Bed, Bath and Beyond” where I got mine! If the crust seems to be getting too brown, you can even cut a few strips of aluminum foil and make your own protective cover for the rim. Don’t cover the whole pie, just the outer crust.

Cool the pie on a rack for at least 2 to 2 ½ hours, before serving.
For a second day’s serving, if there’s any left, keep in fridge.

Hope you like it. I love this and have to force myself to stop eating it! But then, we have a major sweet tooth in my family! Here’s a photo of a slice, so you can see how rich it is! Luscious and Delicious!

 

 

 

April 25th, 2014 | Posted by Annette in Uncategorized - (0 Comments)

Yippee! It’s finally Spring in the Northeast!!

NEWS: It’s Finally Spring &  We’re in a  “Food Face-Off”

Whoohoo!! Here in New Jersey it’s a long-time coming, but SPRING has finally arrived! Only 12 days ago, we awoke to snow-covered lawns, cars and walkways! But today, this is what we see!! And we’re SOOOO pleased to say “Welcome!”

I’m also letting all of my readers know that the National Foundation for Celiac Awareness, at www.celiaccentral.org , is having a Food Face-Off.

They are pairing 2 Gluten Free Bloggers against each other in a friendly competition, and yours truly is proud to be invited to participate this week. It just began this afternoon, April 25th, and runs until next Thursday, 5/1.

If you’d like to take part in the fun, and I hope you’ll visit the foundation anyway for info on Celiac Disease, please visit the site. On the home page, you’ll easily spot the “Food Face-Off” banner. Click that and you may join in the voting. Well, see ya there!!

Apple Stuffed, Cooked in Cranberry Sauce!

Gluten Free Apple Stuffed Chicken Breast

Here’s a change of pace for your typical boneless chicken breast, they’re Stuffed Chicken Breasts with Apples and Croutons, made in a Cranberry Sauce. May sound complicated, but it’s not. You’ll need only the gluten free white sandwich bread you already have, 1 Granny Smith ( or similar baking type) Apple, a ½ can of “Whole Berry” Cranberry sauce, some Chicken Broth, and typical spices. Come on…you can do this!! There are even pix of what it looks like along the way!

Ingredients:

4 Boneless Chicken Breasts , Slice thin and pound between saran wrap to help provide a thin, roll-able breast.

1 Granny Smith Apple (or an Apple used for baking. Not a Delicious Apple.)

1 Slice Gluten Free White Bread

2 tbl Butter or your Dairy-free substitute. Melted
1 tbl Canola or Vegetable Oil plus1 tbl oil for later when browning meat.

Salt & Pepper to taste
Pinch of Dried Rosemary, or chopped fresh
Pinch if dried Sage, or crumble 1 fresh leaf
Pinch of Garlic Powder. Not garlic salt.

7 oz. ( ½ can) Whole Berry Cranberry Sauce

½ cup Gluten Free Chicken Broth

A few toothpicks for securing when rolled.
Directions:

Pound the breasts between 2 pieces of plastic wrap. until thin and able to roll. Set aside while you make the stuffing.

Take the slice of bread and cut into ¼ in bits. It’s easy to slice whole slice in one direction, and then turn those to slice again in opposite direction.

Remove peel and core of apple, and do the same: cut into ¼ in. bits.

Put both in a bowl and add the spices. Toss to coat.

Add the oil and butter (or substitute). Toss well to coat since we’re going to saute.

Take a small skillet that you’ve heated and add the bread and apple pieces. See photo.

Apple and Bread pieces in skillet.

Watch carefully, and flip a few times as you make golden. You’re toasting them, but not burning. Light gold in color is fine. Apples will soften, naturally. Set aside for 5 minutes to cool a little.

Take the breasts and place filling on middle. Roll and secure with a tooth pick or two. I needed 2 per piece.

In same skillet, place 1 tbl Oil and place each breast in pan. Just saute for 2 minutes and then turn over to do reverse side. We are NOT cooking them, just basically “setting” the filling inside.

Take an aluminum pan or your favorite oven-proof pan and combine the cranberry sauce, broth, dash of Salt & Pepper. Stir to combine. See photo at this point:

Ready for the oven

Place the breasts in and place in 350 degree oven for 45 minutes.
I tested with a thermometer and removed when 170 degrees.
Serve immediately and pour sauce over. In the completed photo, you can see the filling peeking out from inside. A great change from the usual chicken dish!

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