Gluten-Free Chicken Enchiladas

Cheesy, chile, creamy, dreamy, chicken yummy goodness all wrapped up in one gluten-free entree. My mexican-food-loving people need not lament the loss of chicken enchiladas from their list of favorite dinners. Raves and cheers always greet this delicious gluten-free dish.

Makes: About 15 enchiladas or three smaller casserole pans full

Ingredients

• 15 Super-Sized white corn tortillas
• foil
• 2.5-3 lbs Chicken skinless chicken meat
• 1 16 ounce jar Green Chile Salsa
• 2 tbls butter
• 1 chopped/minced onion
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 8 ounces sour cream
• 2 tbls corn starch
• 2 cups chicken broth
• 1 4-ounce can diced green chiles
• 1 cup or more shredded Monterey Jack cheese
• 1 cup of cheese of choice

Directions

Prepare chicken: About 2 hours ahead of assembling the enchiladas. Place chicken meat in pot or slow cooker. Pour entire jar of Green Chile Salsa over chicken and either simmer on low or slow cook on high for about 2 hours, or until meat can be shredded. Shred chicken and mix well with green chile salsa. Set aside.

Prepare Sauce: Cook minced onion, in melted butter with cumin and cayenne pepper, until softened. Stir cornstarch into sour cream and add to onion mixture and cook on low until warmed. Add chicken broth and undrained diced green chiles. Cook sauce over medium heat until thickened and bubbly. Remove from heat and stir in 1/2 – 1 cup Monterey Jack Cheese.

Wrap tortillas in aluminum foil and warm in 350 degree oven to soften.

Arrange Enchiladas: Lightly grease three 11×7″ or 8×8″ casserole dishes (or combo of each). Spill about a 1/4 of sauce into bottom of dish. Place 1 tortilla in pan, against the short side, and fill 1/3 of flat tortilla with 1/4 cup of shredded chicken, one spoonful of sauce and sprinkle with cheese. Roll tortilla up and leave seam side down. Repeat nudging the tortillas up next to each other, laying horizontal against the short side of the dish, until there is no more room. Once all tortillas are filled, top all enchiladas with remaining sauce and cheese. You will put at least one tortilla perpendicular to the others in the 8×8 pan. The tortillas may break up but do not fret you’ll just cover them with remaining sauce and cheese once dish is filled.

Bake: Bake covered in a 350 degree oven for about 35 minutes or until heated through.

Serve: Pair with rice and beans if desired. Garnish with salsa, olives, lettuce and cilantro.

Cannellini Bean Chili

 

Looking for a sweetish, savory, slightly spicy chili without kidney beans that is gluten-free? Yup, me too! So I created my own. Cannellini Bean Chili has become our family go-to for nights when chili fits the bill. It’s so tasty my peeps take leftovers to work with them.

Ingredients:

• 1 lb ground beef
• 1 small onion chopped
• 2 cloves garlic, minced
• 1 16 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 15.5 oz can Cannellini Beans
• 1 red bell pepper chopped
• 1 4 oz can diced green chilies
• 2-3 tsp chili powder
• 1 tsp dried basil
• salt and pepper to taste

Garnish with sour cream and shredded cheddar cheese.

Directions:

In a large saucepan cook ground beef, onion and garlic until meat is brown. Drain off fat. Stir in tomato sauce, un-drained diced tomatoes, drained Cannellini beans, chopped red bell pepper, un-drained diced green chilies, chili powder, basil, salt and pepper. Bring to boil, reduce heat to simmer and continue to cook covered for 20 mins, stirring occasionally. Serve with sour cream and shredded cheddar cheese as a garnish.

Pair with Gluten-free Cornbread for Everyone

Pair this chili with Gluten-Free Corn Bread< get the recipe by clicking this link.

 

 

 

Mushroom-less Gluten-Free Beef Stroganoff

Mushrooms are not a favorite of my family. I like them sauted in butter and added to a mustard-wine sauce . . . oh but that’s for another recipe.

Mushrooms are a usual feature in a classic Beef Stroganoff recipe. So when I had some beef tips on hand that would fit nicely in a Beef Stoganoff I thought,  “Can I make Beef Stroganoff Mushroom-less?”

Yes, and the results were met with rave reviews and repeated requests for the dish.

Servings: 6

Ingredients

• 12 oz Gluten-Free pasta: Rotini or bow ties or penne
• 1 lb Beef Tips (tenderloin. top sirloin or another tender cut of beef)
• 2 Tbls butter
• salt & pepper to taste
• 1 large onion – sliced
• 3 full carrots – shredded
• 2 cups beef broth
• 2 Tbls cornstarch
• 2 tsp Thyme
• 1/2 cup of sherry
• 1 cup sour cream

Directions:

Cook pasta according to package directions. Meanwhile, salt and pepper beef tips. Melt butter in skillet over medium heat and add seasoned beef tips, add onion and cook both until tender then add the shredded carrot. Combine beef broth, cornstarch, thyme and sherry in a pourable container. Add liquid mix to skillet and cook until thickened and bubbly. Reduce heat then add the sour cream heat until warmed through.

Meanwhile, drain the noodles.

To serve: Place a few ladles of meat mixture over a serving of noodles.

Enjoy!

Broccoli Cheese Soup

“Yay, we’re having broccoli soup tonight!” express my kids every time this creamy, tasty white and green soup is made for dinner. Paired with delicious gluten-free pumpkin bread it makes a completely satisfying meal.

8 Servings

• 2 heads of fresh Broccoli finely chopped
• 4 cups Chicken broth
• 2 Tbls butter
• 4 cups milk (or 3/4 cup heavy cream and 3 1/4 cups low fat milk)
• 1/4 cup gluten-free flour blend
• 1 tsp salt
• 1 tsp white pepper
• 2 tsp Thyme
• 3/4 cup sharp cheddar cheese shredded

Pour chicken broth into a large saucepan or soup pan. Add all the chopped fresh broccoli and cook until tender over medium heat. Add the butter to melt with the broccoli. Meanwhile pour milk into a pourable container and add the flour, salt, pepper and thyme. Mix flour and seasonings well into milk. Lower heat and add milk mixture to cooked broccoli and chicken broth in pan. Stir constantly until soup thickens (may take 10 mins). Add cheese. Stir until cheese is melted and blended in the soup. Serve warm with delicious gluten-free Pumpkin bread (recipe on blog).

 

 

 

Delicious Gluten-free Pumpkin Bread

Yum . . . pumpkin and spices warm and feed the soul. This Gluten-free Pumpkin bread is deliciously moist, spongy and oh so pumpkiny. We love pumpkin bread at our house so developing a recipe for it was a priority. We especially like it paired with Broccoli Soup for a fall dinner taste sensation.

Dry ingredients

• 1 + 1/2 cups Gluten-free flour mix*  (1/2 cup divided out)
• 1/2 cup almond meal
• 1 cup brown sugar
• 1 Tbls baking powder
• 1 Tbls corn starch
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp Kosher salt

Wet Ingredients

• 1 cup  canned Pumpkin
• 1/2 cup applesauce
• 1/4 cup sour cream
• 1/3 cup unsalted butter, melted
• 2 eggs

Mix all the dry ingredients in a large bowl, setting aside 1/2 cup of the gluten-free flour mix. Combine all the wet ingredients in a medium sized bowl and mix together with the 1/2 cup of gluten-free flour. Add the wet ingredients to the dry and mix well with an electric mixer.

Pour into a greased 9×9 pan or 9″ loaf pan. Bake at 350 degrees for about 50 mins. Test doneness by inserting toothpick in middle of bread; it should come out clean.

Serve warm with butter melted on top.

*I use Bob’s Red Mill Gluten-Free 1 to1 Baking Flour in the blue packaging

 

Pop-in-Your-Mouth Savory Gluten-Free Mini-Quiches

Oh the gathering where something needs to be gluten-free so that my gluten-free peeps can eat. What is easy to make, easy to bring and easy to eat? Hmm . . . what about mini-quiches? Score!

These tasty little treats got rave reviews from not only my gluten-free loved-ones, but from others as well. A potato crust with a creamy egg filling form the basis. Bacon, onion and cheddar cheese combine with the basis to bring a familiar flavor while artichokes, sun-dried tomatoes with Swiss and Gruyere cheese blend savory and delicate flavors together. You can also come up with your own flavor combinations to create treats your friends and family will enjoy.

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Pop-in-Your-Mouth Mini-Quiches

Yield: 30 Muffin-sized mini-quiches = 15 Bacon/Onion/Cheddar Cheese + 15 Artichoke/Sun-dried tomato/Swiss and Gruyere Cheese

Needed: 2 – 12 muffin tins, 1 – 6 muffin tin

Ingredients:

Crust:
1 – 20 0z package of frozen shredded hash brown potatoes
3 Tbls Oil
Salt and Pepper seasoning

Mix together all ingredients in a medium sized bowl, until hash browns are well-coated with oil. Grease insides of muffin tin cups. Spoon 1/8 cup into oiled muffin cups. There could be a remain of hash browns. Press down into bottom of cups. Cook crusts until browned about 20 minutes at 450 degrees. When cooked, remove from oven and turn oven down to 325 degrees.

Bacon/Onion/Cheddar Cheese Filling:
8 bacon strips cooked and cut into bite-sized pieces
1 onion minced
1 bag shredded cheddar cheese

Place a spoonful of each ingredient by order listed in 15 of the muffin cups. Distribute any remaining filling items evenly into each of the bacon/onion/cheddar 15 muffin tins.

Artichoke/Sun-Dried Tomatoes/Swiss and Gruyere Cheese Filling:
1/2 jar sun-dried tomatoes cut into bite-sized pieces
1/2 jar artichoke hearts marinated in oil cut into bite-sized pieces
1 bag shredded Swiss and Gruyere Cheese

Place about a spoonful of each ingredient by order listed in the 15 remaining muffin cups. Distribute any remaining filling items evenly into each of the artichoke/sun-dried tomatoes/Swiss and Gruyere 15 muffin tins.

Egg Mixture:
12 Eggs
1 cup heavy cream
salt/pepper

Place all ingredients for the egg mixture in a pouring bowl or large mixing cup. Using rotary hand-held mixture combine all ingredients until frothy. Pour egg mixture into each ingredient-filled cup filling about 3/4 of each muffin cup full. Distribute any remaining egg mixture evenly into any muffin cup. Do not overflow muffin cups.

Cook filled muffin tins at 325 degrees for about 40 mins or until insides are firm and top is browned.

These mini quiches pack well to take to pot-luck brunches or in a lunch box and picnics. No serving or eating utensils are needed.

See easy, tasty and good.

Creamy Chile Lime Chicken

This yummy meal has become a recent go-to dinner classic. Creamy, citrus flavor with a variety of textures and flavors mixes makes this dish a oft-requested dinner.

Creamy Chile Lime Chicken

Ingredients:
6 Boneless/Skinless Chicken Breasts Halves
salt/pepper
3 tbl butter
1/2 cup chicken broth
1 4 oz can diced green chilies
1/4 cup lime juice
1/2 cup sour cream
1 Tbls cornstarch

Shredded Pepper Jack Cheese
1 Ripe Avocado
Cilantro
Fresh Limes

Directions: Cut each Chicken breast half into halves, pat dry with paper towel and sprinkle with salt and pepper. Cook in pan over medium heat with melted butter, until firm and browned. Meanwhile Combine broth, green chilies, lime juice, sour cream and cornstarch in a bowl or mixing cup with a pour spout. Pour this mixture over cooked breasts and turn heat to medium-low. Cook and coat chicken pieces until sauce thickens and is heated through.

Serve topped with shredded Pepper Jack Cheese, Avocado slices, cilantro and fresh lime. Serve along-side rice or potato slices roasted in oil. Enjoy!

Crispy, Crunchy and Soft: Gluten-Free Apple Crumble

It was late Saturday night after a full-day of soccer, a youth group activity and an emotional farewell team soccer party. “What am I going to make for the brunch tomorrow?”

My friends rely on me to bring something Gluten-free . . . so what to make using items I had on hand, and would take about a hour to prep and cook?

Looking through a recipe book I came across an Apple Crisp recipe but it didn’t sound like it was going to be too crispy as it described a batter that would go on top of the apples . . . so I experimented and came out with a winner. It was such a hit that my family, who merely got to smell it cooking on Sunday morning, asked me to make it again that night for dessert. Rave reviews by all.

Crispy, Crunchy and Soft: Gluten-free Apple Crumble

Ingredients:
Need: 9 inch pie pan – greased with unsalted butter
1 Medium size mixing bowl
Bake: 400 degrees
Serves: 6

Filling:
5 to 6 Apples, peeled, cored and sliced thinly. I used 3 Granny Smith and 2 Gala.
1 tsp cinnamon
2 Tbls granulated sugar
1/4 cup gluten-free flour blend

Place apple slices in medium sized mixing bowl. Sprinkle cinnamon, sugar and gluten-free flour over top and toss to mix thoroughly. Place apple mix in greased pie pan.

Topping:
1/2 cup raw slivered almonds – place in a hand-held chopper to chop down to about 1/4 inch size pieces
1/4 cup gluten-free flour
1 cup raw oats
2/3 cups sugar
1 tsp cinnamon
1/4 tsp Kosher salt
1 stick of unsalted butter – from fridge

Place all dry ingredients in a hand-held chopper to mix ingredients and refine the oats. Cut up butter into the medium sized bowl. Place dry ingredients over the butter and mix with hands until moist and crumbly. Pour mixture over the apples in the pan. Place in preheated 400 degree oven and bake for 40 mins.

Serve warm with with Creme Fraiche or ice cream. Really yummy!

Salsa Verde Slow-Cooked Chicken Tostadas and Tacos

The Tostada

What is easy to make, feeds many, is enjoyed by a variety of eaters, can flex with an estimated start time and is gluten free? We had nine family members – ranging from a one-year-old to adults – arrive in stages this weekend so I planned a meal that met all of the above criteria. What did we enjoy?

Salsa Verde Slow-Cooked Chicken Tostadas and Tacos!

A few weekends ago our family was invited to join the Hispanic Church members for lunch as we are looking to partner with them in developing a soccer ministry outreach to the local Hispanic community. We were introduced to a gluten free food option that were not aware of. It is called, “Crujientes Y Doraditos Tostadas Caseras Amarillo” – which translates to Crisp and Golden Brown Homemade Corn Tostadas. We enjoyed these so much I was inspired to build a meal which uses them.

Crips and Golden Brown Homemade Corn Tostadas

This recipe feeds many, is enjoyed by a variety of eaters, is gluten free, flexes with estimated start times AND is super easy because it uses already-made ingredients.
Feeds: 15

For the slow-cooked chicken:
4 large boneless-skinless chicken breast halves
1 24 oz jar of Herdez Salsa Verde

Salsa Verde.

Start the slow-cooked chicken about 4 hours before the estimated start time.

Cut chicken breast halves in half and place in slow-cooker and pour Salsa Verde over the top. Cook on high for at least 4 hours. After about 3 hours break up the chicken into smaller pieces and continue to cook. Just before serving break up the chicken even more. It should break up easily. Leave in slow-cooker for people to serve themselves.

Tostada and Taco Makings

Have the following food items on hand for people to build their own Tostada or Taco

1. Taco Shells
2. Tostadas Caseras Amarillos
3. The slow-cooked Salsa Verde Chicken
4. Black beans – warmed
5. Cheese
6. Shredded Lettuce
7. Sour Cream
8. Salsa
9. Cilantro
10. Limes for squeezing onto tostadas and tacos

Enjoy the Fiesta!

Gluten Free Crepes

Breakfast for dinner, in our non-gluten-free days that was a common Sunday night dinner option for us which usually meant waffles and occasionally crepes. After about a two-year hiatus we enjoyed eating crepes for the first time since my son’s diagnosis this past Sunday night. We also tried out a new gluten free flour option by Pillsbury which we picked up at Costco for $7.69 for 4 lbs.

Oh it was fun and tasty to have crepes as an option again!

I used the recipe right out of the Better Homes and Gardens Cookbook for crepes swapping cup-for-cup the Pillsbury Gluten Free flour for the flour called for in the recipe. The results were tasty. We also like to dress our crepes with lemon juice and sugar and this time we also added slightly-salted cashew pieces that we pick up at Trader Joe’s.

Here is the recipe for crepes which is double the recipe in the cookbook:
Yield: About 18- 20 crepes
Ingredients:
3 cups milk
4 eggs
1/2 tsp salt
2 cups Pillsbury Gluten Free flour

Instructions:
Beat with an electric beater the milk and eggs and salt slowly adding the flour until all is mixed in one bowl. Heat a lightly greased 6 inch skillet. Remove skillet from heat and pour two large (serving) spoonfuls of batter into pan.

Use a serving size spoon to pour crepe mixture into pan.

Cook crepes over heat until bubbly all over and the edges are browned. Cook on one side only.

Lift and tilt skillet to spread batter to cover entire bottom of pan. Return to heat and cook crepe on one side only until bubbly all over and the edges brown and crisp up. Remove from pan with a spatula and place in a toaster oven to keep warm. Place parchment paper on rack if toaster is also used for gluten-containing items. Repeat with remaining batter lightly greasing pan as necessary. It can take 30 – 40 mins to cook all the batter so plan time accordingly.

Dress crepes with your favorite pancake toppings like syrup or fruit. You must try them with lemon juice, sugar and cashews and then roll-up the crepe to eat.

Dress crepe with lemon juice, sugar and cashews

Roll up crepe to enjoy!