Gluten Free Chicken Piccata Quick Toss

Do you love Chicken Piccata?  Get all the big restaurant flavor of this classic dish with a few shortcuts that will have dinner on the table in 20 minutes, minus the gluten!

Diced chicken tenders replace cutlets in this express recipe.  Perfect for those busy weeknights when you just want to get dinner on the table, tastes like you’ve been cooking for hours! ❤️

Dinner for two

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Ingredients:

  • 1/2 lb. chicken tenders, cut into chunks
  • 6 oz. gluten free pasta
  • 4 tsp. olive oil, divided plus more for finishing
  • 4 tsp. butter, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • zest and juice of 1/2 lemon
  • 1 tbsp. arrowroot flour
  • 1/4 cup white wine (not cooking wine)
  • 1/2 cup gluten free, low sodium chicken broth
  • salt and pepper
  • 1 tbsp. small capers (more if you like)
  • Italian parsley for garnish
  • grated cheese

Preparation:

Cook the pasta for 2 minutes less than the package directions, drain and set aside.

Use a large stainless-steel skillet to brown the chicken in 2 tsp. each of butter and olive oil.  Season with salt and pepper.  Don’t crowd the pan, if it doesn’t fit then make 2 batches.

Notice the chicken isn’t quite cooked through at this point, it will finish in the sauce at the end.

Transfer the chicken to a bowl and set aside, keep warm.  Add the remaining 2 tsp. each of butter and olive oil.  Add the shallots and garlic and cook for 1-2 minutes stirring constantly.

Be ready with the wine, lemon juice and chicken broth.  Sprinkle the flour over the shallots and garlic and whisk continuously.

Drizzle the liquid into the pan as you continue whisking.

Return the chicken and pasta to the pan and toss to heat through. Cook for several minutes, the liquid will thicken as it comes to a simmer.  Stir in the capers and lemon zest at the very end.

To finish, transfer to a serving bowl and drizzle with more olive oil, then garnish with Italian parsley and a little grated cheese.

Yum, how good does that look?  I love this kind of meal for busy weeknights.  Open a bottle of your favorite white wine for this recipe, and then pour a glass for the cook!

Notes ♪♫ I love arrowroot flour for thickening.  It makes a lump free roux every time and I use it in some of my flour blends for bread baking as well.  It’s something I always have on hand in my gluten free pantry!

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Country Style Pork Ribs

I love having Country Style Pork Ribs all year round, and this easy oven preparation means that we can enjoy them rain or shine!  Cooking ribs slowly on very low heat ensures tender juicy meat.  A simple, dry rub helps keep the meat moist as it cooks, and I finish it with a homemade BBQ sauce.

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A heavy oven proof skillet with cover is perfect for this recipe, you can also use a Dutch oven or braising pan with a cover.  You may be thinking that an oven temperature of 225º is too low, but if you check with a meat thermometer you will find that the center is perfectly cooked after 4 hours.  The meat is moist and delicious, and it smells amazing!

2 Servings (can be doubled or tripled)

Ingredients:

  • 1-1/2 lbs. country style pork ribs, bone in
  • 1-2 large, sweet onions, cut into chunks
  • BBQ Rub, see below
  • Cooking spray
  • Gluten free BBQ sauce

Rub:

  • 3 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1 tbsp. onion powder
  • 2 tsp. garlic granules
  • 2 tsp. salt

Preparation:

Whisk together the dry rub ingredients.  It’s a mild flavored rub, but you can add bolder spices like cayenne pepper to kick up the heat.  Use your hands to coat the ribs evenly with the rub.  Be sure to cover the entire surface.

Mist a covered skillet, Dutch oven or braising pan with cooking spray.  Cut the onions into large chunks and arrange in a single layer, to create a base for the ribs.

Place the ribs on top of the onions.  As the ribs cook down, they will release liquid, and you want them to be elevated for most of the cook time, not submerged.

Cover and roast at 225° for 4 hours total.  After 3-1/2 hours, uncover and brush liberally with BBQ sauce.

Continue cooking 1/2 hour longer.  The meat will be falling off the bone tender!

See how much liquid has accumulated in the bottom of the pan?  Yet the ribs are not swimming in it.  To plate, spoon some of the onions and pan juice over the ribs.  I served the ribs with a side of BBQ Baked Beans and fire roasted corn.  Have extra BBQ sauce available for dipping.

Notes ♪♫ Of course, you can always use a store-bought BBQ rub and BBQ sauce, just be sure they are gluten free.  Always check ingredient labels for hidden gluten!

Originally posted 8/06/2018                  Updated 7/04/2023

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One Pot Chicken Dinner

Whenever I put together an easy dinner like this one, I know Mr. Cucina will be smiling.  As our official dishwasher he is always pleasantly surprised when there is only one pan to clean!

The Lazy Gastronome

 

Casual comfort food, this dish goes from oven to table in the same pan.  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.

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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 ♪♫ I’m loving this Tuscan Temptations from Rockin’ Rubs.  I used it in this recipe and it’s wonderful in pasta recipes and pizza too!

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Sweet Potato Gnocchi with Turkey Meatballs

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

This rustic pasta dinner was perfect for an autumn afternoon.  Making the two-color gnocchi was a fun experiment as well as a learning experience.  I found the whole process relaxing and enjoyable.  The end result was a delicious dinner for two!

I have made potato gnocchi before, using Hannah (white) Sweet Potatoes, and they were fabulous.  My idea was to make a half batch with white sweet potato and replicate another half batch with traditional orange sweet potato.

The biggest takeaway from this was that not all potatoes are created equal in terms of moisture content.  The orange potato held many times more moisture than the white sweet potato.  So, the amount of flour needed for each batch was quite different.  In the end, I lost track of the measurements and just gradually incorporated more flour until the right consistency was achieved.

Note that this was a very small batch.  Enough for the two of us with just a bit leftover.  Next time I will make more!  The flour is a 2.5/1 blend of cassava flour/arrowroot flour.  You can mix up a batch ahead of time, so you have enough for rolling and dusting.  I finished the gnocchi in a simple browned butter sage sauce and served with turkey meatballs.

Dinner for two (recipe can be doubled)

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Ingredients:

For the Gnocchi

For the Meatballs

For the Sauce

  • 1/2 stick (1/4 lb.) butter
  • 8 fresh sage leaves

Preparation:

I peeled and steamed the potatoes the day before.  I weighed 2.5 oz. of each potato and set aside the rest for another meal.

The next day I began by mixing up a batch of 1-1/4 cups cassava flour + 1/2 cup arrowroot starch.  I warmed the potato for 30 seconds in the microwave and placed in 2 separate bowls, mashing with a fork.

I whisked the egg, salt, xanthan gum, then added 2.5 tbsp. of the flour mixture.  I divided this mixture between the two bowls of potato.

I then gradually added more flour to each bowl and worked it in until I could roll the dough into a ball.  I covered each in plastic wrap and rested 15 minutes.

I liberally floured a cutting board and started with the white sweet potato, gradually incorporating more flour until I could roll the dough into a long smooth rope, like this.

I used a bench knife to cut the rope into 1/2″ pieces.

I repeated the same process with the orange sweet potato, and here is where I lost track of the flour measurements.  The orange sweet potato dough had absorbed all of the flour and was still very wet.  It required quite a bit more flour to achieve the right consistency.  All in all, I would say I used 3-4 times more flour for the orange potato dough as was needed for the white potato.

For the final step I rolled each piece of dough over a floured gnocchi board.

I placed the formed gnocchi on a baking sheet lined with waxed paper and dusted with flour.  I recommend refrigerating for at least 1 hour before cooking for firmer texture.

Here’s how to finish the meal.

Combine all of the meatball ingredients and form 6-7 meatballs.  Line a baking sheet with foil and mist with cooking spray.

Place the meatballs on the baking sheet, and broil 5 minutes per side on high.  Keep warm.

Boil salted water for the pasta.  In a nonstick skillet melt the butter, and as soon as the butter begins to foam, add the sage leaves.  When the white solids begin to separate, use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Remove from the heat when the butter is just beginning to turn brown.

With water at a rolling boil, add the gnocchi and cook 3-4 minutes.

Remove the cooked gnocchi with a slotted spoon and add to the browned butter.  Cook for 1-2 minutes longer.

Transfer to a serving platter along with the meatballs and drizzle with any remaining browned butter sauce.  Garnish with fresh sage.

Notes ♪♫ I love making pasta from scratch!  Check out this earlier recipe, for Gluten Free Potato Gnocchi with Cassava Flour that was the springboard for this meal.  You may also like this Trofie Pasta, or this one for Gluten Free Garganelli, one of my first posts.  Thanks for stopping by today and I welcome all your comments!

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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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Braised Lamb Shanks

Lamb shanks are slowly braised with aromatic veggies in this perfect early spring dinner for two.  The recipe fits right into my busy day.  After some initial prep, the meal is mostly hands off until dinner time.  It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!

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White beans are a traditional accompaniment to this dish.  I opted for canned beans to save time.

Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking.  Use a deep, oven safe skillet or braising pan with a cover.  A Dutch oven would also work well.

2 Servings

Ingredients:

Preparation:

Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat.  Discard any excess flour.

Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides.  Season with salt and pepper.

Add 1/4 cup white wine to the skillet.  Simmer on low heat until reduced by half.  Season again with salt, pepper and thyme.

Add 1/2 cup chicken broth, along with the onions and the carrots.

Cover and place in the oven for 2 hours at 300°, turning once.  See how the shanks have cooked down?

Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth.  Cover and return to the oven for an additional 30 minutes.

Doesn’t that look delicious?  The meat was so moist and tender, the beans full of flavor from the braising liquid.  This meal was SO good, I must make it more often!

Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat.  Save your expensive, gluten free all purpose blends for another recipe.

Originally posted 04/08/2019                                Updated 05/29/2022

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A Week of Gluten Free Air Fryer Recipes

Last weekend my stove broke down. ???? At first we looked into repairing it, but in the end it made more sense to buy a new one.  So, with a new range on order and delivery a week out, the Air Fryer became the star of my kitchen.  With supporting roles from the Rice Cooker and microwave, we were in no danger of going hungry!

These meals are so easy, that I decided to make a little collage of what we had for dinner each night.  Some require a bit of prep, while others need no more than a light brush of oil and sprinkle of seasoning.  All meals are for 2 servings.

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Night #1 Pork Tenderloin, rice and broccoli

First up, an easy pork tenderloin, done in the air fryer using the rotisserie spit.  I brushed a 12 oz. piece of pork tenderloin with olive oil and sprinkled with seasoning.  I air fried it for 20 minutes at 370º.  While the meat was cooking, I made a side of rice and steamed broccoli in my Rice Cooker.  If you like pork tenderloin check out some of these recipes!

Night #2 Chicken Thighs with green beans, and                              leftover rice

For night 2, I coated 2 chicken thighs with tapioca starch and seasoning, gave it a light spray of oil and air fried for 30 minutes at 400º.  I added green beans to the air fryer during the last 8 minutes.  The rice was left over from the previous meal.  If you liked this meal idea, check out this detailed post on how to make Air Fryer Chicken Thighs.

Night #3  Salmon with Red Potatoes and                                            Broccoli

For night 3, I tossed diced red bliss potatoes with olive oil and seasoning.  I started them in the air fryer at 400º for 20 minutes.  I brushed the salmon with olive and maple seasoning, and added it to the air fryer during the last 10 minutes of cooking.  The broccoli went in for the last 5 minutes.

Night #4  Ribeye Steak with Potatoes and Carrots

For this magnificent ribeye, I’ll admit I spent a bit more time on prep.  I started with a 2-hour marinade, then air fried it for 21 minutes at 400º.  I also cooked potato wedges and carrots in the air fryer at the same time.  Read more about it here.

Night #5  Breaded Pork Chops with Brown Rice and                      Mixed Veggies

For our final meal, I cooked 2 pork chops in a traditional flour-egg-breadcrumb combination (yes, they were big!).  I dredged the pork chops in rice flour, dipped them in egg then coated them with gluten free seasoned breadcrumbs.  I let them rest in the refrigerator for about 30 minutes, then air fried them for 20 minutes at 400º.  While the pork chops cooked, I made brown rice in the rice cooker and microwaved frozen mixed veggies.

I hope you got some meal ideas for your air fryer, in case your oven malfunctions like mine did.  Or for when it’s just too hot to light the oven!  These are easy weeknight meals that are perfect for two.  I’m excited to say my new range has since been delivered and I can’t wait to try it out!

Notes ♪♫ Air fryer best practices.  Always preheat the air fryer for 5 minutes before adding the food.  Don’t crowd the air fryer, the air needs to circulate around the food as it cooks.  Turn the food halfway through the cook time for even cooking.  For browning, a light brush or a few sprays of oil will give you that delicious crispy crust.

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Cioppino

I have always wanted to prepare the traditional Feast of the Seven Fishes (La Cena Della Vigilia) for Christmas Eve.  I love seafood and have visions of our dining table laden with seven different courses, showcasing all my best recipes from appetizers to chowder to the main course.

But what if your holiday gathering is a small one, or the family just doesn’t share your enthusiasm for seafood?  After some contemplation, I arrived at this downsized, one dish nod to The Feast of Seven Fishes.  A rich Cioppino, or seafood stew that is full of bright vibrant flavors, topped with a crab cake.  Yes, there are seven fishes in this bowl, and it was a feast indeed!

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To keep this recipe simple, head for the freezer section!  Last year I found a frozen seafood medley at Whole Foods.  It had four types of seafood (shrimp, scallops, squid and mussels) already prepped and ready to go!  If you can’t get this in your area, look for scallops, shrimp and squid rings in the frozen section.

To complete my seven fishes, I bought a dozen fresh littlenecks and flounder from the frozen aisle.  I topped it all off with a crab cake made with canned crab.

Not only was this meal perfect for a small gathering, but also easy to prepare!

The Lazy Gastronome

 

The Seven Fishes ????

  1. Crab (fresh, frozen or canned)
  2. Flounder (fresh or frozen)
  3. Shrimp (fresh or frozen)
  4. Scallops (fresh or frozen)
  5. Mussels (fresh or frozen)
  6. Squid (fresh or frozen)
  7. Littlenecks (fresh or frozen)

Ingredients:

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 2 cloves garlic, minced
  • 1/2 medium sweet onion, minced
  • 1/2 rib of celery, minced
  • 1 cup gluten free fish stock or chicken broth
  • 1/4 cup white wine
  • 1 cup crushed tomatoes
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. red pepper flakes
  • 1 tbsp. fresh lemon juice
  • 1 tsp. gluten free Worcestershire sauce
  • 12 Littleneck clams
  • 16 oz. fresh or frozen seafood
  • 8 oz. canned crab meat
  • Italian parsley for garnish
  • 1 tbsp. butter for finishing
  • gluten free spaghetti, pasta or risotto for serving
  • crab cakes (see recipe link below)

Preparation:

Prepare the crab cakes (recipe here) and keep warm.

Cioppino:

If using fresh mussels or clams, scrub and rinse well in cold water.  Discard any that are opened before cooking.

If using frozen fish, thaw before cooking.  You can improve the texture by soaking it in milk.

In a large, nonstick skillet (use one with a cover) melt the butter with the olive oil.  Add the celery, onion and garlic.

Sauté 2 minutes then add the tomatoes, lemon juice, Worcestershire sauce, stock, white wine and the spices.  Cover and simmer on low for 30 minutes.

Add all of the seafood.  Cover immediately and cook 6 minutes.

Discard any mussels or clams that did not open!  Stir in pasta with 1 tbsp. butter.

Serving:

Cioppino, with its flavorful tomato broth is delicious served over risotto.  You can also serve it as a zuppa with crusty bread, or over gluten free pasta as I have done here.  Garnish with Italian parsley and top it off with a skewered crab cake.

Notes ♪♫ While fresh fish is wonderful, using frozen is a great timesaver in the kitchen.  Look for frozen shrimp, scallops and squid, along with a white fish like cod, sole or flounder.  All are widely available in the freezer section.

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Sheet Pan Breaded Pork Chops, Sweet Potato and Delicata Squash

It’s sheet pan dinner night, and Mr. Cucina (our official dishwasher) is going to be happy!  With just one baking sheet that I lined with foil, he is going to be finished with cleanup in minutes.  Of course I took care of the prep bowls before we had dinner, he deserves a night off!

Dinner for two

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Ingredients:

Preparation:

Ready?  Start by preheating your oven to 375º.  Line a half sheet pan with foil and mist with cooking spray.  The cook time is 40 minutes total, with the potatoes going in for a 10 minute head start, followed by the pork chops and squash cooking for the remaining 30 minutes.

For the potatoes

Peel and cut the sweet potato into cubes, toss with canola oil and sprinkle with maple seasoning and cinnamon.  Arrange the potatoes on one side of the pan in an even layer.  Give them a 10 minute head start in the oven while you prepare the pork chops and Delicata squash.

For the pork chops

This is how my mother made pork chops when I was young.  At that time she belonged to weight watchers, and this was her lightened up version of traditional breaded and fried pork chops.  Now I make mine the same way, with a simple substitution of gluten free seasoned breadcrumbs for regular.  Set up two breading trays or bowls with the skim milk and the breadcrumbs.  Dip each pork chop in the skim milk, then in the breadcrumbs.  Add them to the center of the sheet pan.

For the Delicata squash

Wash the squash (you can eat the skin).  Remove the ends, cut it in half lengthwise and scrape out the seeds.  Slice into half moons, toss with olive oil and Italian seasoning.  Spread the squash out on the other side of the sheet pan in a single layer.

Once the pork chops and squash are in the pan, continue baking for another 30 minutes.  Use tongs to toss the potatoes and turn the squash halfway through.

Garnish with parsley leaves and bring it to the table right in the pan!

Notes ♪♫  I love sheet pan meals like this!  The variations are endless, here is another spin on the 3 course pork chop dinner, check it out here!  Or, when you need a veggie side to feed a crowd check out my beautiful sheet pan roasted veggies!

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Air Fryer Rotisserie Cornish Hen

Cornish Hens are a welcome change from the usual chicken dinner.  I have made them a few times this past year, we even had them for a holiday!

Ever since I got my air fryer last Christmas, I’ve been trying out some of my favorite oven recipes.  I especially love using the rotisserie!  Cook time in the air fryer is less than in a traditional oven, so a recipe that would normally be relegated to a Sunday afternoon is now possible any day of the week!

But really, in the end it’s all about taste.  Both Mr. Cucina and I agreed, this Air Fryer Cornish Hen was juicier and tastier than the oven version!

A possible drawback of most air fryers, you will only be able to cook one hen at a time.  But for our household of two, this was not a problem.  We each had half and it was more than enough for our small appetites.

2 servings, dinner for 2

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Ingredients:

  • 1 Cornish Hen (mine weighed 2.3 lbs.)
  • 2 tbsp. butter, softened
  • 1 tbsp. olive oil
  • 1 tsp. gluten free seasoning (I used Grill Mates Montreal Chicken)
  • paprika

Preparation:

Soften (don’t melt) the butter by leaving it at room temperature or carefully microwaving 10-20 seconds.  Combine it with the olive oil and seasoning.

Remove the neck and giblets from the hen and discard.  Rinse and pat dry.

Next rub the butter mixture all over the hen, be sure to get under the legs and wings.

Insert the rotisserie spit and secure the ends with clips, then tie the legs and wings with twine.  Sprinkle all over with paprika.

Place the hen in the air fryer for 45 minutes at 375º.

When finished, check with a meat thermometer.  The internal temperature should be between 165º-170º.

Remove to a plate and let it rest a few minutes, then carefully remove the twine and rotisserie spit.

Use a sharp knife and/or kitchen scissors to cut through the backbone and divide the hen into 2 portions.

Notes ♪♫ Every air fryer is different, if yours doesn’t have a rotisserie then you will need to turn the hen every so often for even browning.  Cook time for this recipe was based on a single Cornish hen weighing 2.3 lbs.  Use this as a guide, but always check the internal temperature with a thermometer.

 

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