Category: Comfort Food

Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

Aff

While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

Print This Post Print This Post

Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

This post contains affiliate links.

Serves 4

The Lazy Gastronome

Ingredients:

 Rice:

 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together

 Garnish

 Preparation:

Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10 minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken stock.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes: ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

Print This Post Print This Post

Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

  • 1 tbsp. mustard seed
  • 1 tbsp. coriander seed
  • 1 tbsp. peppercorns
  • 2 tsp. fennel seeds
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • 3 whole clove
  • 4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin!

Notes ♪♫ Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

Print This Post Print This Post

Polenta

If you are gluten free like me, you might be looking for a change of pace from the usual potato and rice sides.  Enter Polenta!  Today I’ll teach you how to prepare this humble porridge and offer a few ideas on how to serve it.  The cooking method is very much like making risotto, and can take a full 40 minutes for regular, coarse ground corn meal.  For busy nights you can also find quick cooking polenta that takes much less time.  Whichever you choose, be sure the polenta is labeled gluten free.  Here’s how to make it…

This post contains affiliate links.

Ingredients:

  • 5 cups water, divided
  • 1.5 tsp. salt
  • 1 bay leaf
  • 1 cup gluten free polenta
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Preparation:

Heat 5 cups of water in a saucepan.  In a second saucepan, combine 3 cups of the heated water, salt and bay leaf.  Gradually stream in the Polenta, whisking with each addition.  Bring to a simmer and cook over low heat, stirring frequently.

As the liquid becomes absorbed, add the remaining water 1 ladle at a time.  Continue to stir frequently until it reaches the desired thickness, about 40 minutes for regular and 5 minutes for quick cooking polenta.  At the end of the cook time, remove the bay leaf and stir in butter and Parmesan.

Yes, it’s that easy.  So now that you have made a batch of Polenta, how will you serve it?  You could simply enjoy it with extra Parmesan as a side dish.

Or top it with Crock-Pot braised beef for a hearty Italian dinner.

Another option, Beef Short Ribs with Polenta is a beautiful fall dish!

And finally, my personal favorite, the leftovers!  Once cooked, Polenta will begin to firm up almost immediately.  Before that happens, pour it into a baking dish lined with parchment paper.  Cool to room temperature, cover and refrigerate.  Later you can slice it into wedges and grill for about 8 minutes per side.

I hope I’ve given you a few new ideas for your gluten free dinner rotation.  Try a new dish and keep your menu interesting!

Notes: ♪♫ Polenta is made from coarse corn meal.  While corn itself is gluten free, cross-contact with other grains that contain gluten may occur during processing.  Be sure to check ingredient labels and if polenta is not labeled gluten free don’t hesitate to contact the manufacturer.

Print This Post Print This Post

Gluten Free Italian Bread

Homemade, hot out of the oven Italian bread.  Dipped in olive oil, or slathered with garlic butter and toasted.  Cutting off “the heel” to make a meatball sandwich!  Mastering gluten free bread has been an ongoing challenge for me, so when I manage to create an amazing loaf I want to tell everyone!  I’ve been playing with the grain blend and adjusting the amount of water in the recipe, and this was my best attempt yet!

This post contains affiliate links.

Ingredients:

…………………………………………………………………….

  • 1 egg
  • 3 tbsp. olive oil

…………………………………………………………………….

…………………………………………………………………….

Preparation:

Microwave 1-1/2 cups water for 30 seconds.  Pour 1/3 cup of the water into the bowl of a stand mixer with the yeast and sugar.  Proof for 10 minutes.

Line a half sheet pan (18 x 13″) with parchment paper and sprinkle cornmeal down the middle.  Whisk together the dry ingredients.

When the yeast has bloomed, add the egg and olive oil and whisk well.

Gradually stream in the flour mixture and remaining water with the paddle attachment on low.  Increase the speed and beat until the dough is very smooth, 2-3 minutes.  It will have a wet, sticky consistency like mashed potatoes.

Set up a bowl of warm water.  Dip a spoon and your fingers in water, and drop the dough by spoonful over the cornmeal in a loaf shape.  Keep wetting your spoon and fingers to help handle the sticky dough.

Now dip a spatula in the water, and use it to smooth out the surface of the dough.

Mist a sheet of plastic wrap with cooking spray and cover the dough.  Let it rise for 30 minutes.  While the dough proofs, preheat the oven to 400º.  Place a pizza stone on the middle rack of the oven, and a second rimmed sheet pan on the lower rack.

Now for the reality of gluten free dough, it doesn’t hold its shape.  You can see how mine has spread out considerably.  Maybe not an issue if you want ciabatta bread, but I was going for more of a traditional Italian loaf.  So I lifted it up, parchment and all onto a curved loaf pan.  The sloped sides will provide support for the bread as it bakes.

The loaf pan goes back onto the sheet pan.  Yes, I used a lot of pans!  Check out the photo below to see how I arranged everything in the oven.  The risen loaf is resting on a layer of parchment, in a curved loaf pan, on a baking sheet.  It all goes on top of a pre-heated pizza stone, with another sheet pan below where I added a cup of water for steam.

Each layer serves a purpose, shaping and insulating the finicky gluten free dough as it bakes.  Without that protection, you might have a loaf that is singed on the bottom but not cooked through in the center, a common problem with gluten free bread.

As soon as you place the loaf in the oven, pour 1 cup of hot water into the bottom sheet pan to create steam,  then quickly close the oven door.

Bake for 15 minutes, then reduce the oven temperature to 375º.  Tent the loaf with foil and continue baking for an additional 18 minutes.  The internal temperature should be 190º, do check it with a thermometer!

Take the loaf out of the oven and slide it onto a rack to cool.  Gluten free bread needs several hours to set properly, so resist cutting into it while it’s still hot.  It smells so good, you will have a hard time waiting!

This bread was amazing!  Even my gluten eating family said it was great, look at that crumb!

Like all gluten free bread, this one is best the day it is baked.  Leftovers (if you have any!) are great toasted.  Wrap the bread tightly in plastic wrap and refrigerate to be used in the next day or two.  You can also freeze it.

Notes ♪♫  Gluten free dough cannot be baked directly on a perforated loaf pan, it would seep through the holes.  A sheet of parchment will keep everything in place until the loaf has partially baked, and if you like you can slide it off for the last 10 minutes of baking for a crisper crust.

Print This Post Print This Post

Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

This post contains affiliate links.

Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

Print This Post Print This Post

 

Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love.  Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches.  Yes, you know I use gluten free all-purpose flour, but sometimes I get the best results by mixing my own flour blend from scratch.

Today’s featured ingredient is Arrowroot, a staple in my gluten free pantry.  One look at these rolls and you will see why I love this starch.  They have the soft, buttery texture of old-fashioned pull apart dinner rolls and you would never guess that they are gluten free.  I loved them so much that I decided to make them a part of my holiday breadbasket.

This post contains affiliate links.

Ingredients:

  • 3 tbsp. canola oil
  • 2 tbsp. honey
  • 1 egg
  • additional sweet rice flour, for sifting
  • 2 tbsp. melted butter

Preparation:

Line a 1 lb. loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar.  Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients.  Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture.  Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy.  Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces.  Roll each piece of dough in the flour to form a ball.  Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour.  Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º.  Check with a thermometer.  Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack.  Rest for 5 minutes, then remove the parchment.  Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days.  They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes ♪♫ Arrowroot is a starch, like potato or tapioca that works well in gluten free baking.  It also makes a great roux, never lumpy!  You can likely find it locally, sold as arrowroot starch, or arrowroot powder.  If not, you can get it here on Amazon.

Print This Post Print This Post

 

 

Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

This post contains affiliate links.

4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish or pie dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

Print This Post Print This Post

Crock-Pot Rotisserie Chicken

Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen!  This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves.  I used a 6-quart Crock-Pot to make this meal.  I had a family pack of 8 chicken leg quarters and not only was it very economical, but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month.  There are only 4 basic steps to the recipe.  Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven.  It doesn’t get any easier than this and you can plan it around your workday.  Wouldn’t you like to come home to this?

This post contains affiliate links.

Ingredients:

  • 6 tsp. sea salt
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. Italian seasoning
  • 1 tsp. ground pepper
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dehydrated bell pepper
  • 8 chicken leg quarters
  • 1 large, sweet onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • cooking spray

Preparation:

Rinse the chicken, trim any excess skin and pat dry.  Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken.  Leave a little aside for finishing.

Mist the crock-pot with cooking spray.  Chop the onion, carrot and celery and place it in the bottom.  Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.

Arrange the seasoned chicken on top of the vegetables.  I was able to fit all 8 leg quarters in my 6-quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours.  It can go a little longer if you are running late.  About halfway through, rotate the chicken in the crock-pot.  Remove the chicken and spoon out some of the excess liquid.  Then place the pieces that were on top in first, and the rest on top.  If you like, you can strain the liquid and reserve it for soup stock as I did.  After 8 hours preheat the oven to 350º.  Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.

That last 30 minutes in the oven is the magic!  The most tender, juicy chicken you will ever have at home.  Gluten free!

Notes ♪♫ Most single ingredient seasonings are gluten free, but always check your ingredient labels, especially for seasoning blends!

 

Print This Post Print This Post

Grilled Beef Kabobs

Here is an easy weeknight favorite to cook on the grill or stovetop, tender marinated beef tips skewered with veggies.  With a delicious marinade that you will want to make over and over again.  Serve with rice or a gluten free pasta salad for the perfect summer meal.

This post contains affiliate links.

Ingredients:

  • 1/2 cup gluten free steak marinade
  • 1/2 lb. sirloin tips, cut into cubes
  • 1 small red onion, cut into chunks and separated
  • 8 Baby Bella (cremini) mushrooms, cut in half
  • 1/2 red bell pepper, cut into squares
  • 1 small zucchini, cut into 3/4″ rounds

Preparation:

Combine the marinade ingredients in a nonreactive bowl and whisk together.  Reserve about 1 tbsp. for finishing.

Cube the steak tips and toss with the marinade.  Cover and let it sit at room temperature while you prepare the veggies.

Try to chop the vegetables to about the same size so that they cook evenly.  I did enough for 4 skewers.

The mushrooms and zucchini can be sliced thicker, so they don’t overcook.  I did the onions and peppers in single layers.

Thread the meat and veggies onto skewers and brush with any marinade remaining in the bowl.  If using wooden skewers, you should soak them in water for about an hour before using.  Now onto the grill!

Mist the grates with cooking spray or rub with oil before adding the kabobs.  Spread them out with plenty of space in between for even cooking.  Carefully brush on the reserved 1 tbsp. marinade, watch for flareups.  Turn the heat down to medium low and grill for 8 minutes total, turning every 2 minutes.  If cooking stovetop it will take about 15 minutes.

Perfect!  Nice grill marks but still juicy and flavorful.  And no gluten!  I hope you will give the marinade a try, it’s so easy and delicious.

Notes ♪♫ No grill?  No problem!  When a grill isn’t available you can cook kabobs on the stovetop.  Use a griddle, grill pan or flat skillet.  Just watch those wooden skewers, soak them in water for an hour prior to cooking so the ends don’t catch fire!

Print This Post Print This Post