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. 

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.

Chicken Fried Rice

1/2-1 lb. chicken, cut up in small pieces
3 cups cooked rice
2-3 eggs
1 onion, chopped
1 carrot, grated
1/2 cup frozen peas (optional)
2-3 green onions, sliced diagonally
3 garlic cloves, minced
2 TBS soy sauce
2 TBS olive oil
3 TBS butter
1 tsp. rice wine vinegar
salt and pepper, to taste

I like to have everything chopped and measured out to make it quick and easy to stir fry.  Mix 2 TBS oil and garlic with the chopped chicken. Beat eggs into a bowl. Chop/slice onions, grate carrot, and measure out peas.

In a large skillet, stir-fry chicken mixture. Add 2 TBS butter, onions, carrot and saute 3-4 minutes. Add peas, cooking another minute. At this point you can place all of this in a separate dish, or push the chicken and vegetables to the outside of pan. Cook eggs in the middle of pan, scrambling and adding salt and pepper as desired. Mix with chicken.

Again, push all to one side of pan, add an additional TBS butter, then the rice. Stir fry all together. Add soy sauce and vinegar. Top with green onion and add salt/pepper/soy sauce to taste. I like to serve this with sweet/spicy dipping sauce.

Sweet/Spicy Dipping Sauce
3 TBS rice wine vinegar (garlic flavored is my favorite)
2 TBS GF Tamari (or soy sauce)
1 TBS Sriracha Sauce
4 tsp. sugar
1 tsp. sesame oil

Mix together and use for dipping or serve over fried rice.

Jambalaya for Fat Tuesday

The first time I had Jambalaya was at my son and daughter-in-laws home in New Orleans. I fell in love. Trying to duplicate the recipe in Colorado is somewhat of a disappointment. Nobody but nobody can duplicate New Orleans, but this comes close. It is Emerill's recipe for Jambalaya. I have made a few minor adjustments.

1/4 cup olive oil

24 medium shrimp, peeled, deveined and chopped
1/2 lb. chicken, diced
1 TBS Creole seasoning-Bayou Blast
10 oz. Andouille sausage, sliced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons chopped garlic
1 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1 tsp hot sauce, I used Louisana Hot sauce, but Tabasco will work
1 1/2 cups rice
3 1/2 cups chicken stock
chopped parsley or chopped green onion for garnish (optional)

Salt and pepper 

In a bowl combine shrimp, chicken. Mix in the Bayou Blast seasoning till all of the meat is coated. Let set while you get everything ready or put in refrigerator until ready to cook. 

In a large saucepan or pot, heat oil over high heat. Stir-fry onion, pepper and celery about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add chicken stock. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 

When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. 

This is delicious the next day for lunch with a little cheese melted on top.

pepper 

Kung Pao Chicken

(Sure hope I remember how I made this)

1 1/2 lbs. Chicken Breasts cut into small cubes
1 Can Sliced Water  Chestnuts
8 Dried Red Chilies, stems removed, (Remove seeds if desired or substitute with 1-2 tsp. red pepper)
1/2 Red Pepper, julienned (optional)
1/2 Inch Piece Ginger, peeled, grated or chopped
1 Garlic clove, minced
4 Green Onions, diagonally sliced into 1/2 inch pieces
1/4 cup peanuts (I use salted, but rinse them before adding to dish)
1 TBS oil

Marinade:
1/4 cup Rice Wine Vinegar
1/4 cup GF Tamari or Soy Sauce
1 TBS Cornstarch dissolved in 1 TBS Water
1 TBS Sesame Oil
1/2 tsp Salt

Sauce:
1/4 cup GF Tamari or Soy Sauce
1/4 cup Rice Wine Vinegar
2 TBS Rice Wine or Sherry
1 TBS Brown Sugar
1 tsp Sriracha Sauce (optional)

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, add oil, chilies, ginger, garlic and green onions. Stir fry a minute or so. Drain chicken from marinade and add to pan. Stir fry until chicken is cooked through.

Add sauce ingredients to pan. Lower heat when mixture boils. Add in water chestnuts, red pepper, and peanuts. Let simmer until sauce is thickened, or can add 1 TBS cornstarch dissolved in 1TBS water.

Serve over rice and garnish with additional green onions, if desired.

Olive Chicken & Pepperoncini

4-6 Boneless Chicken Breasts and/or Chicken Thighs
1 14 oz. Can Crushed Tomatoes
1/2 cup pitted kalamata olives, sliced or quartered
1/2 of a 16 oz. jar of pepperoncini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
1/4-1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika
Feta Cheese (optional)
4 TBS wine
2 TBS lemon juice

This recipe can be cooked in the crockpot or in a skillet, whichever works best for you.
If chicken pieces are large or very thick, slice lenthwise or into 3 smaller pieces.  Sprinkle chicken with salt, pepper, & paprika. 

For pan cooking: Brown chicken in skillet with oil and garlic.  Pour crushed tomatoes over chicken.  Add in wine, lemon juice, and a half cup of water or chicken broth.  Top with pepperoncini's and olives.  Simmer covered 30-45 minutes.  Check occassionally and add a bit of water if sauce becomes too thick.  Serve over rice.


For crockpot:  Place chicken in bottom of pot.  Pour tomatoes, wine, and lemon juice over the chicken.  Top with pepperoncini rings & olives.  Bake on low 6 hours.  Serve over rice. Can also be mixed or served over pasta instead of rice.

Meal In Pictures

I hate it when I make perfectly good dishes, take the time to snap a photograph, but don't write anything down. I think, oh this looks good. What is it?

I end up with this:

Or this:


But I can't recall what I did or the secret ingredients.

I need to keep a pen and paper handy while I'm cooking. If I write everything down, and don't throw the paper away, I might be able to share these recipes.

Sun Dried Tomato Chicken

 

 1 1/2 lbs. boneless chicken, cut into bite-sized pieces 

8 oz. slice mushrooms, any kind 

1 bunch of asparagus, cut into 1 inch pieces 

1 jar sun dried tomatoes in oil, preferably sliced 

2 cloves garlic, minced 

1-2 TBS fresh chopped basil (I added some chopped parsley too.) 

Salt & Pepper to taste 

Parmesan Cheese 

 Microwave asparagus with a bit of water until slightly tender. Pour 1-2 TBS of oil, from the tomatoes into a pan. Over medium-high heat, stir-fry chicken & garlic until light golden. If necessary, add more oil, then mushrooms & asparagus, cooking until mushrooms are desired tenderness. Add remaining ingredients, except cheese. Heat through. I left my tomatoes sliced, but some family members would have preferred them in smaller pieces. Serve over rice, top with parmesan (or feta is good too.) I made risotto with arborio rice. If you've never tried it, you need to. It's a lovely Italian, short grained rice, and tastes close to being pasta.

Tuscan Rice Salad

1 cup Arborrio Rice
1 TBS Olive Oil
2-3 cups water

1 cup Fresh Spinach, sliced thin
1/2 cup Fresh Basil, sliced in ribbons
1 Red or Yellow Pepper (I used half of each)
1/2 cup sliced or chopped Kalamata Olives
1/2 cup crumbled Feta Cheese
1 cup grape tomatoes, sliced in half

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar

Stir fry 1 cup of rice in 1 TBS olive oil over medium heat for 2 minutes. Add 2 cups of water, cover and reduce heat to low. Cook until tender, adding additional water if necessary. Chop & slice vegetables and place in bowl. Cool rice. Add vegetables, olives, & feta cheese. Season with salt and pepper. Whisk vinegar and olive oil together. Pour over salad coating all. Serve chilled.

Chicken Rice Salad With Artichokes

I've been wanting to make Chicken Rice Salad for awhile, but it's made with Rice-a-roni, which is NOT gluten free. I think I like the new version even better than the old.

1 cup rice
2 TBS fresh chopped parsley
1/4 tsp. celery salt
1/4 tsp. onion powder
1 chicken bouillon cube, gluten free
1/8 tsp. turmeric
4-6 green onions, chopped
4 stalks chopped celery
1 cup chopped cooked chicken or 1 can of chicken breast
1/3 cup stuffed green olives, sliced
1 12 oz. jar quartered artichoke hearts, drained
1 can water chestnuts, drained and chopped
1 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1/4 tsp Worcestershire sauce
salt and pepper to taste

Cook rice with bouillon, parsley, celery salt, turmeric, and onion powder in 1 3/4-2 cups of water. (I'm at a high altitude, so you may need less water. After 15 minutes, I check on the rice and add more water if necessary.) Chop vegetables. Mix mayonnaise, curry powder, lemon juice & Worcestershire sauce. When rice is cooked, remove from pan and chill. If I'm in a hurry, I spread it out on a non-stick foil lined pan for a few minutes. Place in a big bowl and add green onions, water chestnuts, celery, chicken, olives, artichoke hearts, and salt and pepper to taste. Fold in dressing, mixing well. Chill and serve.

Mandarin Chicken

I was browsing recipes, and trying to find something with flavor, yet easy to digest for a certain someone coming home from the hospital. A rice dish sounded like a good idea, then rice noodles, then that person didn't come home. I went ahead with the rice and rice noodle idea with a sweet chicken sauce. I've made this twice, of course forgetting by the second time exactly what I did the first. But it worked both times. Except for the first set of photos.

1 1/2 lbs. chicken thighs or breasts (you can use less, but my family members are meat-eaters)
1/2 tsp. garlic powder
1/4 tsp. salt
1 TBS olive oil, if using breasts instead of thighs

Sauce:
1 cup sugar
1 TBS cornstarch
1/3 cup gluten free tamari sauce (soy sauce can be used if you don't need gluten free)
1/3-1/2 cup water
1 TBS lemon juice
3-4 minced garlic cloves
1 1/2 inch piece fresh ginger, peeled and grated

Mix sugar and cornstarch together. Add remaining ingredients and heat in a pan large enough to accomodate the chicken. Heat and stir until sauce thickens. Leave it on very low while cooking the chicken.

Brush a bit of olive oil on chicken breasts. Sprinkle chicken with salt and garlic powder and grill a few minutes each side until no longer pink inside. If you have a hot grill, and thin chicken pieces this is about 3 minutes a side. These are thighs:

If using thick chicken breasts, I like to slice them to half their thickness. A combination of white and dark meat would be nice.

After cooking, let set a few minutes, then slice into 1/2 inch pieces.

Add to sauce and mix well to coat chicken. I served this over rice noodles and broccoli the first time. (I'll add that recipe later.)

If you like vegetables with your chicken, slice up some of your favorite veggies. This time I used the following, as it was all I had:
2 zucchini, julienned
4 mushrooms, sliced
3 green onions, sliced
1 carrot, julienned

Before making the sauce, I sauteed the vegetables in a tad of olive oil, adding in the garlic & ginger and a little extra. While the vegetables are still firm, add in the sauce ingredients, then the chicken. Serve over rice.

Indian Butter Chicken

Here is my attempt to make PW's Butter Chicken, without butter. (I didn't have any. Nor did I have heavy cream. Or cardamom.)

6-8 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 1/2 tsp Salt
3/4 tsp Black Pepper
3/4 tsp Cayenne Pepper
1/2 tsp Ground Coriander
1/2 tsp Cumin
1/4 tsp Turmeric
1 1/2 whole Limes, Juiced

1 Onion, slivered
1/4 cup Olive Oil
1 15 oz.can Tomato Sauce
1 15 oz. can Petite Diced Tomatoes
1 cup Half and Half,
1 cup Sour Cream
1/4 cup Chopped Parsley, to taste
2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute onion in the olive oil until soft. Add marinated chicken, lightly browning each side, about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the half and half, and sour cream Throw in cilantro just before serving. Serve over rice.

Chicken Rice Casserole

A couple of nights ago, I wanted quick food. I was tired and just did not feel like cooking. I hope I can remember what I did to make this. There was almost none of it left at the end of the meal and everyone enjoyed it.

1/2 lb. bacon (gluten free)
1 can chicken
1 cup rice
1 TBS chopped parsley
1/2 onion, chopped
1/2 red pepper, chopped
1/2 cup sour cream (Daisy brand is gluten free)
1 cup grated cheese
1 chicken bouillon cube (gluten free)

Cook rice, adding bullion cube to water. Slice bacon as in Chicken Bacon Pita (which is NOT gluten free, but delicious for those who don't care about such things.) Brown in skillet, then add onion and cook until tender. Drain bacon and onion on paper towels to remove fat. Place in baking dish. Mix in remaining ingredients, topping with cheese. Bake about 20 minutes at 350 degrees until hot and bubbly.

Cold Rice Salad

Salad Ingredients:
1 cup rice
1/2 cup sliced celery
1/4 cup grated carrots
1/4 cup diced onion
1/2 cup chopped red pepper
1/4 cup chopped parsley

Dressing:
1/4 cup rice wine vinegar
1/2 tsp. garlic salt
1/4 tsp. oregano
1/4 tsp. onion powder
1/8 tsp. fresh ground pepper
pinch of dill (optional)
1/3 cup vegetable or olive oil

Cook rice, chill. (Can mix it up right away, but this salad is served cold, not hot.) Chopped vegetbles and fold into rice. Mix salad dressing. Pour over rice and refrigerate until ready to serve.

Gluten Free Orange Chicken

2-3 lbs. boneless chicken (thighs or breasts work well)
2 eggs, beaten
4-6 green onions, sliced
1-2 garlic cloves, minced
1 inch piece of ginger,peeled & grated
1 cup cornstarch
1/4 cup rice flour, or other gf flour
1/2-2/3 tsp. crushed red pepper
1 tsp salt
fresh ground pepper
Vegetable oil or olive oil
1 tsp. grated orange peel/zest (optional)

Sauce:
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 cup gf soy or tamari sauce
1 TBS cornstarch mixed in 1/4 cup water

Wash and dry chicken. Cut into bite-sized pieces, place in bowl or bag. Add beaten eggs, coating chicken. In a separate bowl or bag, mix cornstarch, gf flour, salt & pepper. Heat oil in wok or electric skillet, about 1 inch deep. Place chicken in cornstarch mixture and fry chicken in hot oil. Don't crowd the pan, but cook in small batches until light golden color. Drain on paper towels and continue until all of the chicken is browned.

Pour oil out, reserving about 1 TBS. Saute green onion, garlic, & ginger in oil for a minute or until soft and fragrant. Add red chilies. Stir sauce ingredients, then add to pan. Heat until slightly thickened. Add chicken and gently stir until evenly coated in sauce. Top with grated orange peel if desired.

Serve over rice.

Sorry the photo is blurry-I was hungry!

Chicken Rice Casserole

I didn't grocery shop today. I should have, but didn't. I wasn't in the mood to cook. So I threw this together with what I had.

1 can chicken
1 box Rice-A-Roni Chicken Flavor

1 can cream of chicken soup

1 TBS Olive Oil

1/4 cup thinly sliced red pepper

1/4 cup chopped onion

1/4 cup chopped celery, including some leaves

1/4 cup sour cream
1/4 cup shredded cheese
1 jalapeno pepper, minced (optional)

Cook rice according to directions. While rice is cooking, chop and prepare remaining ingredients. Saute onion & celery in olive oil. (I would have just microwaved it, but mine is currently broken and I was too lazy to walk downstairs to my back up kitchen.)

Mix all ingredients in a 2 qt. casserole dish, topping with cheese and chopped parsley if desired. Bake at 350 degrees for 20-30 minutes. Serve with Toasted Bagel Slices and salad.

Chicken Rice Salad

1 pkg. chicken flavored Rice A Roni
4 green onions, chopped
4 stalks chopped celery
1 cup chopped cooked chicken or 1 can of chicken breast
1/3 cup stuffed green olives, sliced
2 small jars quartered artichoke hearts, drained*
1 can water chestnuts, drained and chopped*
1/2 cup mayonnaise
1/2 teaspoon curry powder
1/4 tsp Worcestershire sauce
salt and pepper to taste

Prepare rice mix as directed on package and chill. Mix mayonnaise, curry powder, & Worcestershire sauce. Add to rice, then mix in green onions, water chestnuts, celery, chicken, olives, artichoke hearts, and salt and pepper to taste. Mix well, chill and serve.
(*these items can be omitted to save $)

Beef & Peppers

2 lbs beef chuck steak or roast, cut into 1/4 inch strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedge slices
1 yellow or orange pepper, julienned
1 red pepper, julienned
1 green bell pepper, julienned
2 garlic cloves, minced
1 inch piece of ginger, grated
1-2 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup soy sauce

Brown meat with garlic salt & pepper. When it begins to brown, add onions and garlic. Place in crockpot with remaining ingredients (except peppers.) Cook on low several hours. Add peppers about an hour before serving. Serve over cooked rice or noodles.

Crisp Orange Beef

1/2-2 lbs. top sirloin beef

1/2 cup cornstarch

1/2 cup sugar

1/2 cup seasoned rice wine vinegar

3 TBS frozen concentrated orange juice

2 TBS soy sauce

3-4 garlic cloves minced

3 TBS fresh grated ginger

1/2 tsp. salt

1 bunch of broccoli cut up & cooked

(3/4 cup sliced onions and 2 small zucchini works nice too.)

1 cup oil

Slice beef into thin strips. Place meat on folded paper towels in single layers, stacked on top of each other. Place in refrigerator 20-30 minutes.

Mix together in a bowl: sugar, vinegar, orange juice, salt and soy sauce. Set aside. Place cornstarch in a gallon size ziploc bag. Add meat, shaking to coat.

Cook in hot oil in small batches until crispy.

Drain on paper towels until all meat is cooked. Pour off excess oil, leaving about 1 TBS in pan. Add garlic and ginger, stirring briefly, Add sauce mixture and bring to a boil. Cook a few minutes until slightly thickened. Add beef and broccoli and mix throroughly to cover all with sauce. Serve over cooked rice. I didn't have any broccoli, so added green beans. My family would prefer just the beef and no veggies, but I put them in anyway.

Chicken Marengo

4-5 boneless chicken breasts sliced into bite-size pieces
1/3 cup olive oil
1/2 cup white wine
2 garlic cloves, minced
1 cup chicken broth
1 14 oz. can Hunt's diced tomatoes (with balsamic vinegar, basi, & olive oil)
1/2 lb. sliced mushrooms
1 TBS lemon juice
3 oz. jar sliced green olives or salad olives

Saute chicken in olive oil until golden brown. Add wine, garlic, tomatoes and chicken stock. Simmer 45 minutes. Remove chicken. Over medium heat, reduce sauce for about 5 minutes.

Saute mushrooms in 2 TBS oil or butter in a separate pan. Add lemon juice and olives. Combine all ingredients. Serve over rice.

I have also made this to the point of simmering 45 minutes, then dumped it in the crockpot and kept it on low for several hours. I like meals that can be made ahead of time, so when dinnertime arrives, we can sit down to eat without preparation. I'm still working on crockpot rice.