Tuesday, January 23, 2024

Easy Gluten Free Orange Chicken

 




1 bag of GF Perdue Breaded Chicken, tenders or nuggets
1 cup rice
4-6 green onions, sliced
1-2 garlic cloves, minced
1/4-1/2 tsp. crushed red pepper
1 TBS Vegetable oil or olive oil

1/2 cup rice wine vinegar (I prefer Nakano w/roasted garlic)
1/2 cup sugar
1/4 cup gf soy or tamari sauce
1 TBS cornstarch mixed in 1/2 cup cold water
1 inch piece of ginger, peeled & grated
1 tsp. grated orange peel/zest (optional)

Cook rice in 2 cups of water. (Or according to package direction. This is what I use for high altitude.) Slice green onions, separating whites from greens. Grate or zest ginger. Mix vinegar, soy sauce, water and cornstarch and grated ginger and orange zest. Mix well. Place 1/2 bag of chicken in the air fryer at 400 degrees for 7-8 minutes. When cooked, place on a plate and cook the other half of the chicken. Let chicken rest 5 minutes,  then cut nuggets in half or if using tenders in thirds. 

While chicken cooks, heat oil in pan. Add whites of green onions and garlic. Saute for about 1 minute. Stir sauce to incorporate ingredients, then add to pan with onions. Continue stirring until slightly thickened. Sprinkle in red pepper flakes if desired. Add chicken to sauce and stir until chicken is covered. Warm through for a few minutes then serve over rice. Top with green onions. 

Wednesday, January 25, 2023

Sweet & Salty bars

 


4 cups regular Cheerios

1/2 cup semi sweet chocolate chips (Enjoy mini semi sweet chips are free of dairy and gluten)

1 cup candy coated chocolate, gluten and dairy free (I have used Unreal Dark Chocolate with crispy quinoa, and Lily's Dark Chocolate Candy coated pieces. Do not get the Unreal Dark Chocolate Peanut Gems as we want all snacks nut free as well. If you can't find these or buy one bag and it isn't a full cup, substitute with mini chocolate chips)

1 cup gf pretzel sticks broken in pieces (Snyders Gluten Free Pretzels are also dairy free)

1/3 cup packed light brown sugar

1/2 cup light corn syrup

1 TBS dairy free margarine or vegan butter

Line an 8x8 inch baking pan with aluminum foil, preferable non stick. Spray with nonstick spray and set aside. In a large bowl combine cheerios, pretzels, chocolate chips and chocolate candies. In another heatproof bowl, combine brown sugar, corn syrup, and margarine. Heat in microwave until boiling and sugar is melted-about 1 and a half minutes. Remove from microwave and let cool a few minutes so it doesn't melt all of the chocolate chips. Pour over cereal mix and stir to gently combine. Press into the prepared pan and refrigerate 1 hour before cutting into squares. Makes 12.

Green Chili Chicken Enchilada Soup


2 Boneless Chicken Breasts
1 can Green Enchilada Sauce (10 oz) mild, or medium
1 can Pinto Beans, drained
1 can Green Chilies (4 oz.) mild, medium, or hot
4 cups water
1 cup Salsa, mild or medium
1 1/2 cups frozen sweet corn
1/2 cup white rice
1/2 TBS cumin
1 1/2 tsp chili powder
2 tsp chicken better than bouillon
1 tsp garlic powder
1 tsp onion powder
1 lime, juiced or 2 TBS lime juice (optional) 
4 oz. Cream Cheese (optional)
Salt & Pepper

Place everything in the Instant pot, except the lime juice and cream cheese. Stir and place lid on pot. Set timer for 25 minutes and let pressure release on its own. Remove lid and remove chicken. Let set a few minutes before shredding it and adding it back to pot. If desired, add cream cheese to make it a more creamy soup and can add in the lime juice. Add salt and pepper to your preference. 

Serve with chips, cheese, or any toppings of your choice. 

For crockpot, add all ingredients and cook on high 4 hours or low for 6-8.

Thursday, October 27, 2022

Gluten Free Ginger Molasses Cookies

 


2 cups gluten free flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup dairy free margarine or vegan butter

3/4 cup brown sugar

1 egg

1/4 cup molasses

1 tsp vanilla

1/2 cup sugar for rolling

Mix together flour, cinnamon, baking soda, ginger, cloves and salt in a medium bowl. In a large bowl mix the margarine with the brown sugar. Beat with a handheld mixer. Add eggs, molasses, vanilla, and beat til smooth. Add half the flour mixture, mixing until smooth, then add remaining flour. 

Refrigerate at least one hour or overnight. When ready, scoop about 1 1/2 TBS of dough. Roll in ball and roll in sugar. Bake for 8-10 minutes at 375 degrees.


Tuesday, July 27, 2021

Corn Salsa


 3 cups corn, freshly cut off the cob or frozen
1/2 cup chopped sweet or red onion
1-2 finely diced jalapenos, remove seeds and membranes for less heat, leave some for heat
1/2 cup chopped cilantro, or if you are cilantro opposed, use parsley
1/4 cup fresh squeezed lime juice, about two small limes
1 TBS vinegar, I use garlic rice wine
1/2 tsp salt
fresh ground pepper, if desired

Stir all ingredients together. Adjust seasonings as desired. Can add chopped avocado. Refrigerate a couple of hours before serving for best flavor.

Wednesday, March 3, 2021

Gluten Free Bread




 2 1/2 cups gluten free flour (Krusteaz, Pillsbury, KingArthur)

1 tsp. gf baking powder

1 packet rapid rise yeast

1 tsp. salt

1 1/2 cups warm water 100-110 degrees F

1/4 cup olive oil

1/4 cup honey

3 egg whites

1 tsp. apple cider vinegar

To make this bread a 9x5x4 pan is essential.  If you don't have a 4 inch tall pan, you'll need to divide into two pans, but then you lose the height of the bread. Who wants tiny gluten free bread? You can get that anywhere.

Before I start, I like to preheat my oven to 150 degrees so my bread has a warm place to rise. Turn oven off once it reaches 150 and its okay if it cools a bit below that. Spray pan with cooking spray that is gluten free. Place eggs in warm water to bring to room temperature. Mix warm water and honey in a large bowl. Add yeast and stir. Mix the flour, salt, and baking powder together then add to yeast water mixture along with olive oil and vinegar. Mix with a hand mixer until the ingredients are thoroughly mixed. Add egg whites and mix for a minute.

Pour mixture into greased pan. Cover with plastic wrap that has been sprayed with non stick spray. Cover with a kitchen towel and place in over to rise 30 minutes. Remove from oven and preheat to 350 degrees. Bake for 30 minutes or until bread is lightly browned and pulling away from the sides of the pan.

Cool for 10 minutes, then remove from pan and cool on a rack.

(This recipe came from mamaknowsglutenfree)



Saturday, January 9, 2021

Italian Sheet Pan Chicken w/brussel sprouts

 


6-8 bone in, skin on, chicken thighs

3 gf hot dog buns, or about 4 cups cubed gf bread

3 cups of brussel sprouts halved if small, quartered of large

1/4 cup balsamic vinegar

3/4 cup oil

1 tsp. dried parsley flakes

1 tsp. dried basil

1 tsp. Kosher salt

1/2 tsp. fresh ground pepper

5 minced garlic cloves

2 cups grape tomatoes, whole

3 TBS olive oil

fresh parsley and fresh basil, optional

In a small bowl, add vinegar, parsley, basil, salt, pepper, minced garlic and about 3/4 cups oil. Mix well. Place chicken in gallon size ziploc bag. Add dressing. Mix marinate into chicken. Halve brussel sprouts, quarter if larger than a ping pong ball. Add brussel sprouts and tomatoes to bag with chicken. Mix well so flavors have a chance to mix.

Set the chicken on a baking sheet. Drain marinade and add veggies to the pan in between the chicken. Roast in oven for 20 minutes at 425 degrees. 

While chicken cooks, cube bread/hot dog buns. I chopped and added some fresh basil and 3 TBS of oil and mixed them together.

After 20 minutes, add bread cubes to pan and bake another 10 minutes. When chicken looks nicely browned add fresh chopped parsley and serve!

Sunday, August 23, 2020

Arugula salad with lemon vinaigrette




1/4 cup olive oil
1 tsp. lemon zest
2 TBS fresh lemon juice
1 garlic clove, minced
1/2 tsp. sugar

5-6 oz. baby arugula
1/2 cup grape tomatoes, cut in half
1/4 cup shredded or shaved parmesan cheese

Mix dressing ingredients. Put arugula and parmesan in a bowl and pour dressing over. Mix well. 

Tuesday, February 4, 2020

Carrot Salad w/roasted Sunflower Seeds


3-4 whole carrots, grated
2 green onions, chopped
3 TBS currants
2 TBS toasted sunflower seeds

Dressing:
1/3 cup mayonnaise
1 TBS sugar
1/2 tsp salt
pinch of pepper

Grate carrots and chop green onions. Blot excess moisture from carrots with paper towel. Mix dressing ingredients. Combine carrots and green onions. Add dressing mixing well. Stir in currants and sunflower seeds. Refrigerate until ready to serve.

Friday, January 17, 2020

Caesar Wedge Salad


3 Romaine Hearts
2 TBS chopped chives (optional)

1/4 cup mayonnaise
1/4 cup Sour Cream
1 lemon, zest 1/2 tsp., juice 1 TBS 
2 TBS + more for serving Parmesan cheese
1 1/2 tsp Dijon Mustard
1-2 TBS water
a small garlic clove, minced
salt and pepper

Slice romaine hearts in half lengthwise. Zest lemon. Finely chop 2 TBS parmesan cheese.Stir in Mayonnaise, sour cream, 1/2 tsp. lemon zest, 1 TBS lemon juice squeeze, mustard and 1 TBS water.  Mix well. If consistency is thick and hard to drizzle add another 1 TBS water. Season with salt and pepper. Serve romaine halves with dressing, parmesan cheese, and chives.

Thursday, November 21, 2019

Beef Banh Mi Bowls


1 cup white rice
2 cups water
1 cup rice
1 lb. ground beef
1 onion, chopped
2 limes
4 garlic cloves, minced
1 english cucumber or 2 persian cucumbers
2 large carrots
1/4 cup mayonnaise
1-2 tsp sriracha sauce
1/4 cup gf soy sauce
2 TBS sugar, divided
1 TBS butter
1/2 TBS oil
salt & pepper

Zest limes and quarter. Trim and halve cucumber lengthwise, thinly slice into half-moons. Medium dice onion. Peel and grate carrots. Bring 2 cups water to boil. Add rice, cover and reduce heat to low. Cook 15-20 minutes, turn off heat and let set an additional 5-10 minutes.

Combine cucumber, 1/2 tsp. sugar, a dash of salt and juice of one lime, about 1 TBS. Mix well and set aside to marinate.

Combine Mayonnaise, 1 small garlic clove, a squeeze of lime juice and sriracha to taste. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium high heat. Add onion and cook, stir until softened, about 4 minutes. Add beef, garlic and 1 TBS sugar. Cook until browned and cooked through. Stir in soy sauce and season with salt and pepper.

fluff rice with fork. Add lime zest and 1 TBS butter. Place rice in bowls, add beef, grated carrot, and pickled cucumber. Top with a squeeze of lime juice if desired and drizzle with sriracha mayo.

Wednesday, August 14, 2019

Trout


1.5 pounds trout 
2 TBS olive oil more, if needed
1 TBS Italian seasoning dried thyme, oregano, parsley, combined
1 tsp. lemon pepper
1/4 tsp. garlic salt
4 garlic cloves diced
3 tablespoons lemon juice freshly squeezed
2 tablespoons white wine
2 tablespoons butter softened
2 tablespoons parsley chopped

Season fish fillets with garlic salt and lemon pepper. Italian herb seasoning and salt (generously). 

Heat 2 TBS olive oil on medium heat, add fish fillets skin side up for about 3-5 minutes on medium heat, until lightly browned. Flip the fillets over to the other side, cook for another 2-4 minutes. Top fish with herbs, remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely

After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.