Tag: gluten free

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 work day.  Wouldn’t you like to come home to this?

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 half way 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

Gluten Free Banana Bread

Making a quick bread used to be so second nature to me that I could throw one together without a recipe!  Today things are different in my gluten free world, but I still love a good quick bread.  Here is a delicious, moist gluten free loaf that will make you smile.  It tastes just like a classic banana bread.

Ingredients:

  • 3/4 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch
  • 2 tsp. xanthan gum
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, rice flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes: ♪♫ Parchment paper provides an easy way to lift the finished loaf out of the pan without tipping and guarantees that your loaf won’t stick to the bottom of the pan.  But there’s more.  If like me, you have loaf pans that were once upon a time used to bake gluten filled treats, or perhaps your kitchen is not yet 100% gluten free, parchment provides an extra layer of protection from any hidden remnants of gluten that might be lurking in the corners of your favorite baking pan.  Better safe than sorry! 

Print This Post Print This Post

Gluten Free Garganelli Pasta

Garganelli are large, tube shaped pasta, formed by rolling squares of dough around a wooden dowel, using a gnocchi board to create the ribbed surface.  It’s a labor of love, that will reward you with the fresh pasta you have been craving, sans gluten.

This post contains affiliate links.

4 Servings

Pasta Ingredients:

Preparation:

Combine all of the pasta ingredients in the bowl of a stand mixer with the paddle attachment.

Mix on low speed until a dough forms and pulls away from the sides of the bowl.  You should easily be able to remove the dough from the paddle and press it into a ball.

Wrap the dough in plastic wrap and let it sit for 15 minutes on the counter, allowing it to hydrate.

Divide the dough into 4 pieces.  Work with one section at a time, keeping the rest covered so it doesn’t dry out.  Press the dough into a flat disc, and use a pasta roller to roll the dough out into thin sheets.  I used my Kitchenaid® pasta roller attachment.  Starting with the widest setting, I passed the dough through the roller a few times then gradually decreased the thickness to the 2nd, 3rd and 4th setting.  Lay the sheets of pasta on wax paper that has been lightly dusted with flour.  As you can see, the gluten free dough is very delicate.  You won’t be able to roll it as thin as a wheat dough without tearing.  Fortunately, this pasta shape is very forgiving.

Use a pizza cutter or knife to cut the sheets of pasta into 2″ squares.  Eyeball it, and don’t worry about the edges being uneven.  I’ll show you how to hide them!

Flour a gnocchi board and wooden dowel.  Now, start rolling the squares diagonally around the dowel.  Start rolling from the ragged edge, so that it is tucked inside.

When you get to the end, press to seal.  See how the perfect, pointy edge is on the outside.

Slide the pasta onto a baking sheet that has been lined with wax paper and dusted with rice flour.  When it’s time to cook, you can easily pick up the wax paper and slide the pasta into the pot.

Aren’t they beautiful?  Using a dowel (get them at any craft store) ensures that the shaped tubes are roughly the same size, even though my squares were quite uneven.  Jagged edges are tucked inside and we have crisp ridges on the outside to soak up a sauce.  Cook fresh pasta for 3 minutes in a large pot of salted water, be sure water is at a rolling boil before you add the pasta, and put the cover back on so the water returns to temperature.

When they begin floating to the top, they are done.  See how the Garganelli keep their shape when cooked?  Still, treat them gently.  Use a spider strainer to remove the pasta to a skillet and toss with your favorite sauce.

Print This Post Print This Post