Category: Restaurant Classics

Gluten Free Air Fryer Chicken Thighs

Look at those crispy chicken thighs!  Would you believe they were not deep fried?  Of course the title gives it away, this chicken was cooked in an air fryer.  Crispy on the outside, moist and juicy on the inside.  It reminds me of the “bucket of chicken” I loved as a child!  It’s hard to believe this chicken is gluten free!

Now for the real surprise.  These chicken thighs are both boneless and skinless!  That’s right friends, you don’t need the skin to get that delicious crispy coating.  And it’s the best “fried” chicken I’ve had in years.

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4 Servings

Ingredients:

Preparation:

Whisk together the buttermilk (or use powdered equivalent), and Montreal chicken seasoning.  Buttermilk is not a pantry staple at our house, but I always keep buttermilk powder in the pantry.  Alternately, you can add 0ne tbsp. of lemon juice to regular milk and let the mixture stand for 15 minutes.

Set a clean food grade plastic bag (such as a bread bag) in a medium bowl.

Add the chicken pieces to the bag, and pour in the marinade.

Tie the bag to ensure all pieces are covered in the milk mixture, and let it sit at room temperature 1 hour.

In another plastic bag, add the tapioca starch and paprika.

Add the chicken to the flour mixture one piece at a time, shaking to coat.  Coat air fryer trays with cooking spray and arrange the chicken.  Use 2 trays to allow room for the air to circulate.

Refrigerate the floured chicken for 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Spray the top of the chicken with cooking spray (Important: you need that little bit of cooking spray to get the crispy crust.  You don’t need to saturate it, just a light even coating of oil.)  Place trays in the air fryer and set to 400º for 30 minutes.

Half way through, turn the chicken over and (don’t forget) spray with cooking spray.  Return to the air fryer, switching positions (the tray that was on top moves to the bottom) and continue cooking for another 15 minutes.  Check the internal temperature with a thermometer.  Thighs are done at 165º-170º.

Don’t they look delicious?  This chicken has become a new family favorite!

Notes ♪♫  The air fryer has been a game changer in my kitchen, as I can now enjoy some old favorites that I haven’t had in years!  Mine is a shelf style, so I was able to air fry all four pieces at once.  If you have a smaller model, or a basket style air fryer you may be limited to how many pieces you can prepare at once.

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Gluten Free Venus de Milo Soup

Update: I first wrote this post about Venus De Milo Soup in 2019.  I was so sad to read about the closing of this iconic venue in 2020, another casualty of the COVID pandemic.  Although their banquet facility has ceased operations, their famous soup lives on as part of a take-out only foods venture.  I hope you will enjoy my gluten free makeover of this old New England recipe!

Founded in 1959, the Venus de Milo was an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it was a venue for countless weddings, Christmas parties and other celebrations.  My high school prom was held there, almost 50 years ago! 😲

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.  Or you can try my original choice for this recipe, RightRice.  It was brand new on the shelves in 2019 and has since become a part of my gluten free pantry.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  We had several meals from this pot of soup, and it brought back so many great memories!

Ingredients:

———————————————-

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty gluten free bread.

Notes: ♪♫ Soups are notorious for containing high levels of salt.  If you are a low sodium household, always start your recipes with ingredients that have no added salt.  For example, choose unsalted broth, tomatoes, and bouillon.  It’s easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                                Updated 2/16/2022

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Butternut Squash Risotto with Shrimp and Roasted Vegetables

Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home?  This is one of those meals, after just one taste I knew that I had to make it myself!  An elegant dinner for two, it is both comfort food and fine dining rolled into one!  The steps are easy to follow and the results are impressive.  It’s a bit time consuming for a week night, but you can speed things up by making the risotto ahead of time.  I also used a bit of  butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.

Dinner for 2 

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Ingredients:

  • 1 dozen large raw shrimp, peeled and deveined
  • 1/4 cup frozen peas, thawed
  • 1/2 medium cauliflower, chopped into uniform pieces
  • 1/3 cup pureed butternut squash (reserved from another meal)
  • 1 cup cooked risotto, (see basic preparation here)
  • Old Bay® seasoning
  • 2 tbsp. butter, divided
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cups gluten free chicken broth, or more as needed
  • 1 tbsp. pumpkin seeds for garnish

Preparation:

Chop the cauliflower into uniform size pieces, about 1-1/4″.  Rinse, toss with 1 tbsp. olive oil, and season with Old Bay.  Roast at 425º for 20 minutes.  You should see some browning around the edges.

Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter.  Add the shrimp and peas, and sprinkle with Old Bay.

Cook the shrimp for several minutes, just until they turn pink.

Add the roasted cauliflower to the skillet.

Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree.  If it’s too thick add 1/3 cup chicken broth.

To plate, make a bed of risotto and top with the shrimp and veggies.  Garnish with a few pumpkin seeds.

Isn’t that beautiful?  What a great meal for date night.  I think it was even better than the restaurant version!  If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read.  It’s easy and you’ll be an expert in no time!

Originally posted 9/08/2019                                               Updated 2/03/2022

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Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen.  As a child, she would make this for me all the time.  So many little meatballs!  I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe.  My younger self most definitely did not appreciate the love that went into making them!  Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal.  Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free.  First, the breadcrumbs.  I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs.  Second, the soup pasta.  I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year.  It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs
For the Soup
  • 3 medium carrots, peeled and diced
  • 4 celery stalks, trimmed and diced
  • 1 medium sweet onion, diced
  • 3 garlic cloves, minced
  • olive oil
  • 32 oz. carton gluten free chicken broth
  • 2 cups chicken or turkey stock
  • 6 oz. gluten free soup pasta
  • 6 oz. bag baby spinach
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter.  Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat.  Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil.  Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings.  Cover and simmer on low for 45 minutes.  Cook the pasta separately, according to package directions.

Turn off the heat.  Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening!  It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post!  I know that my grandmother would be so pleased that I made this soup in her memory.

My Grandmother Caterina and I, 1960

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup.  I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Gluten Free Crab Cakes

Like many of my recipes, this one came about because I was missing an old restaurant favorite.  Crab Cakes are a New England classic and I have always loved them.  Of course, they are now off limits (ah breadcrumbs!).  I’ve been thinking about making a gluten free version at home, and when I finally set my mind to it they came out great!  A lovely appetizer to begin a meal or serve as a main course.

I always say that when you make something from scratch you control what goes into it.  My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!).  With a little advance prep, you can have this entrée on the table in about an hour.

Fresh crab meat is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat.  It is a very good alternative and worth seeking out.  Of course, you can use canned if that is what you have available.  Look for Fancy Lump Crab and be sure to check the ingredient label.

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

Preparation:

Chop the garlic and red bell pepper into fine mince.  Sauté 2 minutes in 1 tsp. canola oil.  Set aside and cool to room temperature.

Combine the breadcrumbs in a bowl and toss to mix.  Whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl.  Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumb mixture.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes.  Handle them gently and they should hold together (they will be wet).  Carefully roll each crab cake in the remaining breadcrumbs to coat.  Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour.  This will help retain their shape and hold together while cooking.

Heat a non-stick skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side.  To get that golden crust, don’t move the crab cakes around in the pan until it’s time to flip them over.  Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious!  The recipe is easy enough, wouldn’t you say?  Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar.  (In the US, it is made with distilled white vinegar and is gluten free).  Always check labels!

 

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Traditional Bolognese Sauce

When people say food is love, this is what they are talking about.  A big pot of Bolognese Sauce, simmered all day on the stove!  Pasta Bolognese is served in fine Italian restaurants everywhere, but you don’t have to go out to dinner to enjoy this traditional Italian favorite.  Read on and learn how you can make it right at home!

Patience is the key to this recipe!  A real Bolognese is not a quick meat sauce that you throw together in a hurry.  In fact, you will invest an entire afternoon.  But what a meal!  Special enough for guests or a romantic dinner for two.  Here are the step by step, easy to follow instructions.  Take your time and don’t rush the process!

Notice I didn’t title this post “Gluten Free” Bolognese Sauce?  That’s because it was always gluten free, there is nothing to change except the pasta you serve it with!

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6 Servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 onion minced, about 1 cup
  • 1 carrot minced, 1/2 cup
  • 2 celery stalks minced, 1/2 cup
  • 2 large garlic cloves minced, 2 tbsp.
  • 3 oz. pancetta, minced*
  • fresh ground pepper
  • 1/2 lb. ground veal
  • 1/2 lb. ground beef (90% lean)
  • 2 tbsp. tomato paste*
  • 1/2 cup red wine
  • 1 cup 1% milk (or whole milk, or cream)
  • 14.5 oz. can whole tomatoes in juices (or tomato sauce)*
  • 1/2 cup gluten free lower sodium broth (beef or chicken)*
  • fresh parsley for garnish
  • grated parmesan cheese, for serving

*Always check labels when purchasing stock, canned tomatoes and prepared meats.

Preparation:

To begin, you will make a “Soffritto”, a mixture of equal parts onion, celery and carrot processed to a fine mince.  This is the base for so many Italian dishes!  Add the veggies to an electric chopper and process.  Measures are approximate, but you should end up with about 2 cups total of minced veggies, including the garlic.

Heat the oil and butter in a heavy saucepan or Dutch oven on medium low heat.  Add the vegetables and sauté for 5 minutes, stirring frequently.  Season generously with salt and pepper.

Chop the pancetta into fine dice or pulse a few times in the processor.

Add it to the pot and continue cooking slowly for 10 more minutes.

Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking it up with a spatula after each addition.

Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam.  Add more salt and pepper to taste.

After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan.  Clear a spot in the middle of the pan and add the tomato paste.  Cook for 2 minutes, then stir the tomato paste into the meat.

Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.

Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.

Cover the pot, but leave the lid slightly ajar so that the sauce thickens as it cooks.  Keep it on the lowest simmer for 3-4 hours, stirring occasionally.

Curious about this gadget?  It’s a heat diffuser, perfect for maintaining a long, slow simmer without burning.  I use it for all my soups, sauces and gravies.  It is a must have for this recipe!

Look at this thick, hearty sauce!  Can you imagine the aromas filling your kitchen?

Now just cook up a batch of your favorite gluten free pasta and ladle with Bolognese sauce.  Top it off with grated cheese and garnish with Italian parsley.

Notes: ♪♫  I see you eyeing that pasta!  It’s Pappardelle, a wide ribbon shaped egg noodle that is classically paired with Bolognese sauce.  It is  homemade and yes, it is gluten free!  Learn how to make it in this post, your family will love you. ♥  

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Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret, don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I haven’t made it in years.  Not since my Celiac diagnosis.  So the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • 1/2 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 tsp. mustard powder
  • 1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper (optional)

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple, and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Gluten Free Beef Stew

I have been making this beef stew for many years, decades in fact.  It’s a hearty meal simmered all day in the crock-pot, a real family favorite!  Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.

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Ingredients:

  • 1 lb. choice stew beef, cubed
  • 2-3 extra large carrots, peeled and cut into thick coins
  • 2 russet potatoes, skin on and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 package crimini mushrooms, cut into quarters
  • 3 garlic cloves, minced
  • salt and pepper
  • olive oil
  • 1 can gluten free cream of mushroom soup
  • 1 cup red wine
  • 1 tsp. dry basil
  • 2 bay leaves
  • fresh Italian parsley

Preparation:

Before preparing any recipe I always go over the ingredient list to check for gluten.  Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free.  In this recipe, I have always used a can of cream of mushroom soup.  Since many canned soups contain gluten, I shopped around before making my stew and found this one.  It’s certified gluten free!

Now, let’s get started on the recipe.  Set up your crock-pot, and a large stainless-steel skillet (not non-stick).  Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning.  This can be the difference between a mediocre stew and a great one.  Whisk together the wine, cream of mushroom soup and dried basil.

Next, begin browning the ingredients in a small amount of olive oil.  Start with the beef.

Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid).  I did my beef in 2 batches.

Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.

Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!

Pour the liquid into the crock-pot and add more olive oil to the skillet.  Begin browning the veggies, a few minutes each starting with the onions.

Continue with the mushrooms, followed by the potatoes and carrots.

As you brown the veggies, season with salt and pepper, and layer them in the crock-pot.  Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.

Stir well, then cover and cook on low for 8 hours.  Tick-tock.

Halfway through, stir the ingredients again.  Looking good.

After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies.  Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes ♪♫  I used Health Valley Cream of Mushroom Soup in this recipe.  I love that it is both gluten free and organic, but when I have time I also make my own Mushroom Soup from scratch.  You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.

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Jambalaya

Jambalaya is a delicious, versatile recipe that you can enjoy right at home, better than any restaurant!  It is easily adapted to a gluten free diet, as most of the ingredients in this spicy Louisiana dish are naturally gluten free.  Andouille sausage gives this dish its signature heat and flavor and is now commonly available with no gluten containing ingredients.  Always look for the gluten free label to be safe!

4 Servings

The Lazy Gastronome

 

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Ingredients:

  • 8 oz. boneless chicken breast, cut into 1″ dice
  • 4 oz. (about 1 link) gluten free andouille sausage sliced into thin coins
  • 8 large raw shrimp, peeled and deveined
  • 1/2 medium sweet onion, diced
  • 1/2 small zucchini, cut into strips
  • 1/4 large red bell pepper, thin sliced
  • 1 garlic clove, minced
  • 2 tbsp. tomato paste
  • olive oil
  • 2 cups gluten free chicken broth
  • 1/2 tsp. creole seasoning (or to taste)
  • chopped Italian parsley, for garnish

Mise en place:

This is one of those recipes that comes together very quickly once the prep work is done.  You don’t want to be doing your chopping and peeling once you begin to cook, so get “everything in its place” before you start cooking…

Preparation:

Heat a large nonstick skillet over medium low with a little olive oil and begin cooking the sausage coins.  When browned on both sides, remove the sausage and leave the oil in the skillet.

Next, cook the chicken in the reserved oil.  Add a bit more olive oil as needed and sprinkle with seasoning.

Remove the chicken when almost cooked through and add the onions and peppers to the skillet.  Sprinkle with seasoning.

Cook 2-3 minutes, then push the veggies aside to make a clean spot in the center of the pan.  Add the tomato paste and let it toast for a minute before stirring it into the veggies with 1/2 cup of the chicken broth.

Add the garlic, return the sausage and chicken to the skillet along with the shrimp.

Stir everything together, then add the remaining 1-1/2 cups chicken broth along with the zucchini.

Cover and cook several minutes longer, just until the shrimp turn pink.

That’s it!  Just transfer to a serving bowl and finish with chopped parsley.

Notes ♪♫ This spicy dish is traditionally served over rice, but it is also delicious tossed with pasta.  If you enjoyed this post check out my Jambalaya Pasta, and Jambalaya Stuffed Peppers!

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Gluten Free Chicken Tenders Saltimbocca

Saltimbocca is one of those restaurant classics that I have had on my recipe bucket list.  It can be made with chicken or veal; I’ve even had it as an appetizer with jumbo shrimp!  Today though, I’m going with something a bit humbler.  I’m using chicken tenders, easy on the pocketbook and easy on the prep!  Each tender is wrapped in prosciutto with a beautiful fresh sage leaf tucked in.  The bundles are then simmered in a simple sauce made with shallots, chicken broth, lemon and wine.

The inspiration for this post was a beautiful pot of sage from my herb garden.  I’m really proud that I grew it from seed!

Fresh sage is really the star of this dish, really different than dried!  If you don’t have an herb garden look for it at the market.

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Ingredients:

  • 1 lb. chicken tenders, 5-6 pieces
  • fresh ground pepper
  • fresh sage leaves, whole plus 2 tbsp. minced
  • 6 slices of prosciutto, or 1 per tender
  • 2 tbsp. olive oil, divided
  • 1 shallot, chopped fine
  • 1 tsp. corn starch
  • 1/2 cup gluten free lower sodium chicken broth
  • 1/3 cup white wine (I used pinot grigio)
  • 2 tbsp. unsalted butter, divided
  • juice of 1/2 lemon
  • remaining half lemon, cut into wedges for serving

Preparation:

Line your counter with wax paper and lay out the prosciutto slices.  Place one whole sage leaf on the lower half of each slice.

Place one chicken tender on each sage leaf.  Sprinkle with the minced sage and fresh ground pepper.

Roll each into a bundle.

Heat a large nonstick skillet with 1 tbsp. each of butter and olive oil.  Place the bundles seam side down in the skillet and cook for about 8 minutes, turning halfway through.  See how searing the prosciutto has sealed the bundles, no toothpicks or twine needed!

Transfer the tenders to a platter while you make the sauce.

Add 1 tbsp. of olive oil to the skillet and stir in the shallots.  Cook for 1 minute.  Whisk in the corn starch for about 30 seconds.  Stream in the broth and the wine.  Bring to a simmer, then finish with the butter, lemon juice and parsley.  When the butter has melted, return the chicken to the skillet.  Toss with the sauce, then cover and cook several minutes longer to heat through.

Transfer to a serving dish and spoon sauce over the top.  Garnish with fresh sage and lemon wedges.

I served it with roasted potato slices and sugar snap peas.  So simple and delicious, as good as any restaurant!  Isn’t it great that we can still enjoy this traditional Italian favorite on the gluten free diet?

Notes ♪♫ In addition to being gluten free, we are a low sodium household.  Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe. 

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