Category: Gluten Free Skillet Dinners

Gluten Free Chicken Adobo

Chicken Adobo is a traditional Philippine dish made with pantry staples.  Vinegar, soy sauce, garlic, peppercorns, and bay leaves are used to create a marinade.  The chicken is marinated, then simmered in the same marinade on the stove top until the meat is cooked through.

Is Chicken Adobo gluten free?

The only gluten containing ingredient in a traditional Adobo marinade is the soy sauce.  By replacing it with either Tamari or Coconut Aminos, the dish is completely gluten free.

4 Servings (can be doubled)

Ingredients:

  • 3 tbsp. red wine vinegar
  • 2 tbsp. coconut aminos
  • 3 garlic cloves, crushed and skins removed
  • 1/2 tsp. whole black peppercorns
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 4 pcs. chicken legs or thighs (about 1 lb.)
  • 1/2 cup water
  • 1 tsp. brown sugar

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Preparation:

Whisk together the first 6 ingredients, vinegar through bay leaves.  Add the chicken, cover and marinate 1 hour at room temperature, turning every 15 minutes.

Add olive oil to a deep skillet or Sauteuse pan over medium heat.  Brown the chicken on all sides.

Stir in the water and reserved marinade.  Cover and simmer on lowest heat, 60-90 minutes depending on size, turning every 20 minutes.  When done, the chicken should easily pull away from the bone.

Take the lid off during the last 10 minutes of cooking to thicken the sauce.  Serve with rice.

Notes ♪♫ There are so many variations of this classic dish.  I used red wine vinegar, but many recipes say to use white vinegar.  It’s just a matter of taste.  I used Coconut Aminos, because it is much lower in sodium than Tamari.  If you are not limiting salt, then gluten free Tamari is a great substitute for soy sauce in gluten free recipes.

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Gluten Free Veal Stew with Peas (Spezzatino con Piselli)

This Italian classic is comfort on a plate!  A rich tender veal stew, slowly braised with mushrooms and peas in a light wine sauce.  It pairs beautifully with rice or pasta.

While veal can be quite expensive, veal stew meat is an economical cut that when cooked slowly over low heat becomes melt in your mouth tender.  No wonder this “peasant food” dish is so popular.

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I used a 4-quart nonstick sauté pan for this one dish meal.  It was a gift (thank you Santa), but you can get one here!

4 Servings

Ingredients:

  • 3/4 lb. veal stew meat
  • 1/4 cup superfine rice flour
  • salt to taste
  • 4 tbsp. olive oil
  • 1 shallot, minced
  • 1/4 cup white wine (not cooking wine)
  • 1-1/2 cups gluten free broth (chicken or vegetable)
  • 2 tbsp. tomato paste
  • 1 cup sliced mushrooms
  • 1 cup frozen peas

Preparation:

Season the meat and coat with flour.  You can use any gluten free flour, but for browning meat I like superfine white rice flour, (the finer grind assures your dish won’t taste gritty).  Save your expensive gluten free blends for baking.

Heat olive oil in a large nonstick sauté pan and begin cooking the shallots.  Add the meat, leaving space in between.  Brown the meat about 5 minutes per side.

Add 1/4 cup of wine to the pan.  When it has almost evaporated stir in 1-1/2 cups of broth and 2 tbsp. tomato paste.  Cover and simmer on low for 90 minutes.

During the last 20 minutes of cooking add the sliced mushrooms, cover and continue simmering.

During the last 10 minutes of cooking add the peas, and finish cooking uncovered to thicken.

How to serve

This stew is great served over rice, pasta or polenta.  Here’s mine served over white rice.

Notes ♪♫ Like many of my recipes, this classic Italian dish required only one ingredient change to make it gluten free.  You don’t have to reinvent the wheel to follow a gluten free diet and still enjoy healthy, delicious food.

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Lamb Chops

Isn’t it funny how food can bring back a memory?  I hadn’t had lamb chops since I was a little girl, 60+ years ago!  At a very young age though, I remember my grandmother would often make me a single lamb chop for lunch.  It was the perfect size for a picky kid’s appetite!

Today, lamb can be a bit of a splurge, but I will usually buy it when there’s a sale.

When my herb garden is in season, I use just a bit of fresh herbs and seasonings to bring out the natural flavor of these lamb chops.  You can use dried herbs during the winter months.

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Ingredients:

  • 6 Lamb Chops
  • 2 tbsp. olive oil
  • 1 garlic clove, crushed
  • fresh rosemary
  • fresh thyme
  • salt and pepper
  • 1/4 cup white wine
  • 1 tbsp. butter
  • fresh parsley, for garnish

Preparation:

Pat the pork chops dry and season with salt and pepper.

Heat olive oil in a large nonstick skillet with the fresh thyme and rosemary.

The chops will have fat on one side.  Stand the lamb chops on their side in the pan, with the fat side down and cook 5 minutes to render the fat.

Then lay the chops down, cover and cook 7 minutes on one side.

Turn the chops, cover and cook for 7 minutes longer.  During the last 2 minutes of cooking, uncover and add the wine and butter.

Check with a thermometer that the internal temperature reaches 145º for medium.

Place the chops on a serving dish and drizzle with pan juices.  Finish with fresh parsley.

Notes ♪♫ If you love lamb, check out my Braised Lamb Shanks.  A different cut that lends itself to a slow cooked dinner.

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Pork Chops with Apples and Cipollini Onions

Have you tried Cipollini onions?  Cipolla means onion in Italian, and cipollini are “little onions”.  Milder and sweeter than regular onions, Cipollini can be a flavorful addition to pork and beef dishes.

You may think these little onions are difficult to peel, but here’s a trick!  Simply soak them in water for 30 minutes before you begin prepping the meal.  Those skins will pop right off!  This is an easy dinner for two, and with only one pan required, cleanup is a breeze!

Dinner for two

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Ingredients:

  • 2 pork chops, 1″ thick, bone in
  • 8 oz. cipollini onions, peeled and trimmed
  • 1 apple, peeled and sliced
  • 1/2 cup of 1% milk
  • 1/2 cup of white wine (NOT cooking wine!)
  • 1/2 cup gluten free seasoned breadcrumbs
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter

 Preparation:

Soak the Cipollini onions in water for 30 minutes.  Be sure they are submerged.  At the same time, tenderize the pork chops by placing them in a non-reactive dish with 1/2 cup milk for 30 minutes, turning once.  Season with salt and pepper.

After soaking for 30 minutes, peel and trim the onions.

Heat a large nonstick skillet with the olive oil and butter.  Season the Cipollini with salt and pepper and cook on medium low heat for 8-10 minutes, turning every few minutes.

Here you can see the onions are partially cooked and starting to get some color.  At this point push them to the side, to make room for the pork chops.

Take each pork chop, shake off the excess milk and dredge in the breadcrumbs.  Add the pork chops to the center of the pan, cover and cook 4 minutes.

Turn the pork chops, add the apples to the pan along with the wine, then cover and cook for an additional 4 minutes.  Remove the cover and allow any remaining liquid to evaporate, then transfer to a serving platter.

I served them with a side of white rice.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are so delicious, the closest I have found in taste and texture to regular Italian breadcrumbs.  Everyone in your family will love them, gluten free or not!

Originally published 02/10/2020           Updated 01/02/2023

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Skirt Steak with Caramelized Onions

Are you a steak lover?  Boy, do I love a good steak dinner, and I’ll never say no to a Ribeye or New York Strip.  But have you seen the price of beef lately?

So, I started looking at more economical cuts and found skirt steak on sale.  I remembered making these Italian Skirt Steak Rolls a while back, and they were quite good!

This time though, my inspiration came from the caramelized onions that I used to top my Gluten Free Focaccia Bread and decided to pair them with the steak.  The beef and onion flavors are amazing together, and it couldn’t have been easier to make.  The trick to tender skirt steak is not to overcook it.  Just a quick sear in a hot grill pan is all it needs!

4 Servings

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Ingredients:

Preparation:

Trim visible fat from the skirt steak and cut into 4 pieces.  Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika.  Let it sit at room temperature for 30 minutes.

Slice the onion into thin rings.  Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet.  Add the onions and cook over medium low heat, turning occasionally until brown and caramelized.  Remove from heat and set aside.

Whisk together the white wine, red wine vinegar and beef broth.

Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan.  Add the steak and cook 4 minutes per side over medium heat.  Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.

Remove the steak to a serving dish and keep warm.  Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture.  Stir gently, until about half of the liquid has evaporated.

Top the steak with onions and drizzle with any remaining pan juices.

Notes ♪♫ This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated.  The skirt steak was SO good, I’ll definitely be making it again!

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Skillet Farfalle with Diced Ham

I love easy skillet dinners like this one for busy weeknights!  You can make the whole meal beginning to end in about 30 minutes.  Honestly, if you prep the veggies the night before it can be ready in less time than that.  It’s a great way to use leftover ham, or you can purchase a ham steak which is what I did here.  Don’t forget those little finishing touches that can make a meal special, in this case it’s a sprinkle of toasted Pignoli (pine nuts), a favorite of mine!

3-4 Servings

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Ingredients:

  • 8 oz. boneless ham steak, cut into small cubes
  • 4 oz. gluten free pasta
  • 1 cup sweet onion, diced
  • 1 tbsp. garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 tsp. gluten free Italian seasoning
  • salt and pepper to taste
  • Olive oil
  • 1 tbsp. pignoli (pine nuts), toasted
  • 1/2 tsp. Italian seasoning
  • fresh Italian parsley, for garnish
  • grated Parmesan, for serving

Preparation:

Toast the pignoli until lightly browned and fragrant.  I like to use a small saucepan, so they don’t jump all over the place.  Set aside for garnish.

Cook the pasta to 1 minute less than package directions, drain and set aside.  While the pasta cooks, heat a large, nonstick skillet with 1 tbsp. olive oil and cook the ham 3 minutes.  Remove and set aside.

Add a little more olive oil and cook the onions until just beginning to brown, about 3 minutes.  Add the garlic and peas, cook 2 minutes more stirring frequently.  Season with salt and pepper.

Add the tomatoes with their liquid, toss well to combine and cook until liquid almost evaporates.  If the pan is too dry add a ladle of pasta water.  Sprinkle with Italian seasoning.

Add back the ham.

Next add back the drained pasta and toss well.  Drizzle with olive oil, stir and toss to finish cooking the pasta, 1 minute more.  Sprinkle grated cheese.

Transfer to a serving dish, garnish with parsley and toasted pignoli, and serve with grated cheese.

Notes ♪♫ I used Jovial gluten free farfalle (bowtie pasta) in this recipe.  One of my favorites, it has great taste and chew.  The Smithfield ham steak was labeled gluten free.  Always check ingredient labels for hidden gluten, especially in processed foods and seasoning blends.

Originally published 5/16/2020        Updated 12/10/2022

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Chicken, Sausage and Rice Casserole

Whenever I make this flavorful casserole for a family dinner it gets rave reviews!  Chicken drumsticks and Italian sausage come together with ingredients straight from the pantry, and you can use any veggies you have on hand!  It’s easy and economical too.  You can do most of the prep a day ahead and bake the next day.  And that bacon breadcrumb topping- wow!  It really gives this dish an extra punch of flavor, texture and crunch!

4-6 Servings

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Ingredients:

Preparation:

Brown rice takes about 50 minutes to cook, so start that first.  Simmer 3/4 cup rice in 1-3/4 cups chicken broth and 1/4 tsp. seasoning of choice.

For the topping, coarsely chop the bacon, cook and drain on paper towels, reserving the fat in the pan.

Crumble the bacon, or place in an electric chopper and pulse a few times to make bacon bits.

Add 1/3 cup of gluten free breadcrumbs to the skillet with the bacon fat and stir over low heat.  Add back the crumbled bacon and stir well to combine.  Set aside to cool, then mix with 1/4 cup grated parmesan cheese for topping.

I love Aleia’s Gluten Free Breadcrumbs and I use this brand almost exclusively in my recipes.  I promise, your family won’t even know they are gluten free!

In the same skillet, brown the chicken on all sides in a little olive oil.  Season both sides with salt and pepper.

Place browned chicken in a braising pan or Dutch oven, add ¼ cup white wine and 1/4 cup chicken broth.  Cover and simmer 30 minutes.

Transfer the cooked chicken to a plate, remove meat from the bones and sprinkle with paprika.  Strain the liquid from the pan and reserve for later.

Slice the sausage and brown in olive oil.  You can use store bought sausage or check out my recipe for homemade sausage patties!  If using purchased sausage, always check labels for gluten containing ingredients.

Pulse the cooked sausage a few times in the chopper and set aside.

Wipe the braising pan or Dutch oven clean.  Heat 1 tbsp. olive oil and add the veggies.  Season and cook 10 minutes, stirring occasionally.

Add back the sausage and stir well.

Now add the chicken and cooked rice.  Measure the reserved liquid and add enough chicken broth to equal 1-1/2 cups.  Combine with 1/4 cup milk and pour over the chicken and rice mixture.

Tip: Prepare the meal up to this point a day ahead.  Cover and refrigerate.  

Preheat the oven to 350º.  You can bake the casserole in the same pan, or transfer to a pretty casserole dish for a nicer presentation.  Note, if you made the casserole in the advance, take it out of the refrigerator and leave on the counter for at least 30 minutes (don’t place a refrigerated glass baking dish directly into a hot oven, it may shatter).

Spread the breadcrumb mixture over the casserole and bake uncovered for 45 minutes.

The liquid will bubble and thicken to create a nice sauce.  I like to finish it off under the broiler, 3 minutes on low.  Watch that it doesn’t burn!

Let it rest a few minutes to set up, then garnish with fresh herbs (or dried herbs) and bring it right to the table.

Notes ♪♫ Remember, you can substitute any veggies you like in this recipe.  Once I went out on a limb and used eggplant.  Surprise, the reaction ranged from “I loved it” to “I didn’t even know it was in there”! Try broccoli, cauliflower, asparagus or zucchini.  Use what you have on hand, use what you like!

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One Pot Chicken Dinner

When casual comfort food is on your mind, keep the prep simple with this easy braised dinner.  I used fresh, naturally gluten free ingredients like chicken, potato, carrots and onion.  Slow braising ensures the chicken leg quarters are falling off the bone tender.  As a bonus, this dish goes from oven to table in the same pan for easy cleanup.

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Dinner for two

Ingredients:

  • 2 chicken leg quarters
  • 2 tbsp. olive oil
  • Italian Seasoning
  • 1/2 medium sweet onion, cut into chunks
  • 1 medium potato, cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • paprika
  • fresh rosemary
  • 1/4 cup white wine

Preparation:

Use a heavy, oven safe skillet with cover or a Dutch oven.  With the heat on medium low, add 2 tbsp. olive oil and brown the chicken, skin side down for 10 minutes.

Turn the chicken skin side up.  Add the onion, potato and carrot.  Sprinkle with Italian Seasoning, paprika, and fresh rosemary.

Add a splash of white wine, cover and place in the oven for an hour and 45 minutes (1-3/4 hours) at 300º.  Uncover, and cook for an additional 15 minutes to allow some liquid to evaporate.  Broil on low for 3 minutes to finish.  Garnish with a rosemary sprig and serve it right in the pan.

Notes ♪♫ Gluten free meals do not have to be fancy or difficult!  This recipe, made with naturally gluten free ingredients is delicious and satisfying.

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Gluten Free Catfish with Cornmeal Breading

I love Catfish!  We don’t often see it at the market, just a short time each year when in season.  When it does become available, this is how I like to prepare it.

First, I soak the Catfish in milk for 30 minutes.  Milk tenderizes the fish and gives it a milder flavor.  Then, after dredging in a seasoned cornmeal breading, I pop it into the fridge for 15 minutes.  Finally, the fish is cooked quickly on a buttered griddle.  It is nice and crispy on the outside, moist and flaky on the inside.

Is Breaded Catfish gluten free?

To make this recipe gluten free, the only change needed was to substitute a gluten free flour for regular in the cornmeal breading.

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Ingredients:

Preparation:

Add 1/2 cup of milk to a 9 x 13″ glass baking dish and season with Old Bay.  Soak the catfish in milk for 30 minutes, turning once.

In a large plate, combine the rice flour and cornmeal.  Sprinkle with Old Bay.

Dredge the catfish in the cornmeal mixture, pressing gently to coat both sides.  Transfer to a clean plate and refrigerate for at least 15 minutes (this helps the breading to adhere).

Melt 1 tbsp. of butter on a nonstick griddle pan, electric griddle or skillet.  Cook the catfish 5 minutes per side, adding another tbsp. of butter when you turn the fillets.

Transfer to a serving dish and sprinkle with fresh chives.

What goes well with Catfish?  In keeping with the Southern vibe of this meal, I made a side of Gluten Free Corn Cakes.  Check out the recipe here!

Notes: ♪♫ Be sure to choose cornmeal with the gluten free label (some are processed alongside wheat products and may not be safe for those with Celiac).  I like to use whole grain, medium grind cornmeal.  It’s great for breading and for baking.

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Cilantro Lime Shrimp Bowls

Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor!  Rice bowls are turning up on restaurant menus everywhere, and many are gluten free.  I’ve been wanting to make something like this at home and today was my first attempt.  The ingredients are simple but flavorful.  A light and refreshing meal, perfect for summer evenings!

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2 Servings

Ingredients:

  • 1/2 cup white rice
  • 1/3 cup corn, fresh or frozen
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. oregano
  • 1 lb. shrimp (about 14 large), peeled and deveined
  • 1 lime
  • 8 slices zucchini, cut into half moons
  • 8 slices summer squash, cut into half moons
  • olive oil
  • 1/4 tsp. chipotle chili
  • 1/4 tsp. cumin
  • 1/4 tsp. onion granules
  • 1/4 tsp. oregano
  • 1/4 cup chopped fresh cilantro

Preparation:

  1. Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano.  This mixture will be used to season the shrimp and veggies.
  2. Cut the lime in half.  Slice one half for serving and reserve the other half for juicing.
  3. Combine the white rice, corn, and 1 cup water in a small saucepan.  Season with 1/4 tsp. oregano, 1/8 tsp. salt.  Cover and simmer 15 minutes.
  4. Slice the zucchini and summer squash and cut slices into half-moons.  Toss with olive oil and 1/4 tsp. of the seasoning mixture.
  5. Defrost the shrimp (if frozen) by running under cool water.  Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.

6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil.  Cook the squash and shrimp for 8 minutes, turning once.  Finish with a squeeze of lime juice.

7. Stir 1 tbsp. chopped cilantro into the rice.  To plate, divide the rice mixture between 2 serving bowls.  Arrange half the shrimp and squash beside the rice.

8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.

Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one.  No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.

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