Tag: #glutenfree

Skillet Chicken and Penne

Before I was diagnosed with Celiac disease, easy skillet meals like this were my go-to for busy weeknights.  There was a time when I thought I would never enjoy meals like this again, but little did I know!  Delicious gluten free pasta and breadcrumbs are widely available so today I can still enjoy some of my old favorites.  I love that this dinner can be pulled together in a hurry.  It’s such a versatile recipe, you can substitute whatever veggies you have on hand, even leftover or frozen veggies will work.

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Ingredients:

Preparation:

Boil a pot of salted water for the pasta.  Cut the chicken into cubes.  Place in a bowl and toss with breadcrumbs to coat evenly.  Cook the chicken in a large, nonstick skillet with olive oil.  Turn to brown all sides.  When cooked through, remove and keep warm.

Keep the veggies separated.  The carrots will take longest to cook, while the zucchini will only need a few minutes.  Toss the veggies with olive oil, salt and pepper before adding to the skillet.  Add the carrots in first.

Cook the pasta to 1 minute less than package directions.  While the pasta cooks, finish the veggies.  Add the onions and bell peppers next.  With 5 minutes left for the pasta to finish, add the zucchini.

Add the chicken back to the skillet with the veggies, toss well and add a splash of white wine.  Let it reduce, then add 1/4 cup of chicken broth.

Drain the pasta and add it to the skillet with a little reserved pasta water if needed.  Finish cooking 1 minute longer, tossing together to blend the flavors.

Transfer to a serving platter, finish with grated cheese and garnish with Italian parsley.  Serve with more grated cheese.

Notes ♪♫ I used Rummo gluten free penne in this recipe, it’s a rice and corn blend with great taste and texture.  If you’re missing the “chew” of wheat pasta, give it a try!

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Gluten Free Cornish Hens

Are your holiday gatherings going to be smaller this year?  I can remember a time when I thought nothing of having one or even two dozen people over for a holiday dinner (how did I do that?), but these days we tend to be just a small, cozy group.  And sometimes a turkey is just too big for a few people.

Today’s post is a special dinner that you can make at home for one, two or more.  Cornish Hens are delicious and flavorful, and they go well with just about any of your favorite Thanksgiving sides.  You can even stuff them!

A single Cornish Hen (2 lb.) should yield 2 servings, or for hearty appetites plan on one hen each.  Your gatherings may be smaller, but they can still be delicious!

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Ingredients:

  • 2 Cornish hens (about 2 lbs. each)
  • 1/2 stick of butter, softened
  • 1 tsp. each, rosemary and thyme
  • salt and pepper to taste

For the stuffing:

Preparation:

Cook the bacon and drain on paper towel, reserving the fat in the skillet.

Add 1 tbsp. butter to the skillet with the bacon fat and begin cooking the onion, celery and apple.  Sprinkle with sausage seasoning.  Chop the bacon and add it back to the pan and let it cool slightly while you prep the hens.

Place the hens in an empty sink.  Remove the gizzards from the cavity, rinse the hens inside and out with cold water and place in a baking dish coated with cooking spray.  I used a 9″ x 13″ Pyrex dish.

Wash the sink thoroughly and now we’ll finish the stuffing.  Stir in 1/4 cup breadcrumbs and about 2 tbsp. chicken broth, just enough to bring the stuffing together.  Gently spoon the stuffing into each hen.

Mash together the softened butter, rosemary and thyme.  Rub the hens all over with the herb butter, be sure to get under the legs and wings and place a pat under the skin.  Season with salt and pepper.

Use twine to tie the legs together and wrap another strand around the center of the bird to secure the wings close to the body.  Add 1/2 large onion, 1 carrot and 1 potato to the pan.

Roast for 70 minutes at 350º or until the internal temperature reaches 165º.

Broil on low for 5 minutes to get more color on the skin.

Aren’t they beautiful?  Whether you are dining solo or with those you love most, I hope you find some gluten free meal inspiration for your holiday table!  May your home be filled with blessings of the season and all the delicious food.

Notes ♪♫ I originally wrote this post in April of 2020, at the height of the pandemic.  It was just before Easter, and the recipe was among those that I affectionately referred to as “quarantine cuisine”, because everyone stayed at home for the holidays that year.  I am so thankful that those days are behind us, and we can celebrate the holidays with family again. 

Original post 04/07/2020     Updated 11/05/2025

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Frutti di Mare

Frutti di Mare (Fruit of the Sea) is a wonderful entree for seafood lovers, made with several types of shellfish and served over pasta.  An Italian classic, I have often enjoyed this dish when dining at a nice restaurant.  Would you be surprised to know that this is an easy meal to recreate at home, and that most of the ingredients are naturally gluten free?  The only substitution needed was gluten free pasta!

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I used Jovial brown rice spaghetti, but you could also use gluten free linguine or fettuccine.  I had most of the seafood in my freezer.  Buying frozen is a great way to save on the cost of shrimp, scallops and squid rings.  The little neck clams were purchased fresh that day.

2 Servings

Ingredients:

  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1/2 cup white wine, use what you have on hand
  • 12 little neck clams, cleaned and rinsed
  • 6 jumbo shrimp, peeled and deveined
  • 6 jumbo scallops
  • 4 oz. squid rings
  • 1 cup (8 oz. can) tomato sauce
  • salt and pepper
  • 1 tbsp. butter
  • 4 oz. gluten free pasta, cooked and drained
  • Italian parsley for garnish

Preparation:

Cook the pasta to 2 minutes less than the package directions, drain and set aside.  Heat 1 tbsp. olive oil in a large, nonstick skillet.  Add the garlic and cook 1 minute, then add the red pepper flakes and cook one minute more.

Add the white wine and the clams, then cover immediately.  Cook covered for 5 minutes.

Add the tomato sauce, shrimp, scallops and squid rings.  Season with salt and pepper and stir well.  The clams are just beginning to open.

Cover and cook 3 minutes longer.

Finally, add the drained pasta back to the pan, cover and cook 2 more minutes to heat through.  If any clams have not opened at this point, discard them!

Finish with a pat of butter, transfer to a serving dish and garnish with Italian parsley.

There you have it.  A 5-star restaurant quality meal made right at home, completely gluten free!

Notes ♪♫ Use real wine in this recipe, do not use cooking wine (it’s loaded with sodium and who knows what) and of course you can’t drink cooking wine! 😉

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Beef Short Ribs with Polenta

This delicious slow cooked meal is perfect for Sunday afternoons in autumn!  Braised Beef Short Ribs are marinated in red wine with herbs.  Your kitchen will smell amazing as they are slowly simmered on the stove top until the meat is tender and falling off the bone.  Served over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

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Ingredients:

  • 2 bone-in beef short ribs
  • 3/4 cup of red wine
  • sprigs of rosemary, thyme and chives
  • salt and black pepper
  • 3 tbsp. olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • 2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid (mine is an antique Corningware!).  Add the short ribs and season with salt and fresh ground pepper.  Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a saucepan and keep warm.  Sear the ribs in a deep skillet with 2 tbsp. olive oil.  You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper.  Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade.  Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting.  You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor.  Strain it into a saucepan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices.  Carrots and fresh parsley add a pop of color.  Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe.  It’s one of those kitchen gadgets you didn’t know you needed until you have one.  It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning.  It is perfect for recipes like this one, where braising is done on the stove top.

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One Pan Drumstick Dinner

Keeping your weeknight meals interesting can be a challenge.  Here is a simple recipe using common ingredients to add to your rotation.  Use an oven proof covered skillet or Dutch oven for easy, one pan cleanup.  The preparation is mostly hands off, so with just a little effort you can have a nice meal on the table with time to spare.

2 Servings

Ingredients:

  • 4 chicken drumsticks
  • 1/4 cup white rice flour
  • salt and pepper
  • 1/4 cup white wine
  • 2 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 2 large carrots, peeled and cut into chunks
  • 2 ears of sweet corn, cut into thirds

Preparation:

Place 1/4 cup of rice flour in a clean plastic bag.  Add the chicken drumsticks, close the bag and shake to coat.

Add olive oil to a heavy, oven proof skillet and begin browning the chicken on all sides along with the onions.

Add the carrots to the pan, season to taste with salt and pepper.  Next pour in 1/4 cup of white wine, cover the pan and place in a 375º oven for 45 minutes.  Turn the chicken half way through.

During the last 10 minutes of cooking add the sweet corn.

Finish it off under the broiler for 3 minutes on high.  The chicken will be falling off the bone tender, the pan juices slightly thickened to create a nice light sauce.

Notes: ♪♫ Use plain white rice flour to coat the chicken, save your pricey all purpose gluten free flour mix for another recipe.

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Pan Cooked Flounder Fillets

This is an oldie from my recipe box.  Easily adapted to be gluten free with a simple substitution of fine white rice flour for regular.  Perfect for busy weeknights, you can literally have dinner on the table in 20 minutes!  The quick pan cooked method is all that is needed for this delicate, sweet tasting white fish.

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Dinner for two

Ingredients:

  • 1 lb. flounder fillets
  • ¼ cup white rice flour for dusting
  • Old Bay seasoning
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/4 cup white wine
  • fresh chives
  • lemon wedges/slices for serving

Hint: Plain White Rice flour is perfect for recipes like this.  Save your pricey gluten free blends for baking.

Preparation:

Sprinkle the fish with Old Bay® seasoning.

Add the flour to a breading tray or a plate and dredge the fillets in the flour, shaking off the excess.

Heat the olive oil and butter in a large nonstick skillet.

Add the flounder and cook for 3-4 minutes on medium low heat.

Carefully turn it over and add a splash of white wine to the pan.  Use 2 spatulas if needed so the fillets don’t break apart.  Another 2-3 minutes is all it takes to finish off this delicate flaky fish.  Finish with a sprinkle of chives.

That’s all there is to it!  Serve with lemon slices/wedges.

Pair with rice or potato and a veggie and you have a delicious meal.

Notes ♪♫ A very special memory, this delicate pan cooked flounder was the first meal I ever made for my late husband, Mr. Cucina.  It was our 3rd date, almost 30 years ago!  I guess it was a good choice, we were together from that moment on!

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Peas and Pearl Onions

Everyone has their favorite veggie side dish for the holidays.  Maybe it’s a childhood memory or a newfound treat.  If Peas and Pearl Onions are a holiday must have at your house, I have good news for you!  They are easily adapted to be gluten free so everyone can enjoy them.  Arrowroot flour makes a smooth, creamy roux and I kicked up the traditional recipe with bacon!

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Ingredients:

  • 1 bag pearl onions, fresh or frozen (14 oz.)
  • 1 bag frozen peas (16 oz.)
  • 1 strip of bacon, cut into 1/4″ mince
  • 2 tbsp. butter, divided
  • 1 tbsp. arrowroot flour
  • 1/2 cup gluten free chicken broth, more as needed
  • 2 tbsp. half and half or heavy cream (optional)
  • salt and pepper to taste
  • cooking spray

Preparation:

First let’s talk about prepping pearl onions.  It’s not as daunting as you might think.  Simply trim the ends, boil for 2 minutes, then plunge into ice water.  The skins will slide right off!

Boil 

Ice bath

Remove skins

If you were lucky enough to find frozen pearl onions, thaw them on the counter for at least 30 minutes, along with the peas.  Frozen pearl onions have already been peeled and blanched, a real time saver!

Now let’s get started by melting 1 tbsp. butter in a large nonstick skillet and cook the minced bacon.

When the bacon starts to brown, add the onions and cook for 5 minutes over medium low heat.

Next add the peas and stir to heat through.  Season with salt and pepper.

Push the veggies to the sides of the pan to clear a space in the center.  Melt the remaining 1 tbsp. butter and whisk in the arrowroot flour to make a roux.  Keep whisking, just until the flour is completely incorporated and smooth.

Stream in the chicken broth as you continue whisking.  Start with 1/2 cup and add more if needed.

Remove from the heat and stir in the cream or half and half if desired.

One of the things I love about this side is that you can prepare it a day ahead.  Mist an oven safe dish with cooking spray and spoon in the peas and onions.  When ready to serve, warm in the oven 30 minutes.

Notes ♪♫ Use a large, nonstick skillet for this recipe.  The extra surface will allow you to cook the vegetables and whisk in a roux, all in the same pan.

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Prosciutto Wrapped Asparagus

Humble asparagus gets upgraded to an elegant side dish in this easy to prepare recipe.  It’s a great accompaniment to a romantic dinner for two, or a holiday meal.

If you’re not a fan of asparagus, you must try roasting it!  This is the only way I will eat it, and your family will love it too.  If you can’t find prosciutto, bacon is always a fine substitute!

Ingredients:

  • 1 bunch of asparagus spears
  • olive oil
  • salt and pepper
  • thin sliced Prosciutto
  • cooking spray

Preparation:

Line a baking sheet with foil and mist with cooking spray.

Trim the bottom 2-3″ from the asparagus spears and discard.  Rinse the asparagus and pat dry, then drizzle with olive oil and toss to coat.  Season with salt and fresh ground pepper.

Cut the prosciutto into 2″ strips.  Wrap several spears together in a strip of prosciutto and lay the bundles on a baking sheet.

Roast for 20-25 minutes at 400º, and transfer to a warm serving dish.

Notes ♪♫ The bottom part of the asparagus stalk is tough and stringy, so although I hate to throw anything away, I find it best to sacrifice the lower 2-3″.  Just use a sharp knife to cut through and discard the lower stalk.

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Cauliflower Pizza with BBQ Chicken

Years ago, before I even knew that I had Celiac disease I got into making pizza with a cauliflower crust.  We were trying to lose weight at the time, and I was experimenting with low carb recipes.

Today cauliflower pizza is back in our dinner rotation as a delicious gluten free, grain free option!

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Grated cauliflower has become so popular, you can find it in both the fresh and frozen food section of your market.  I still hand grate mine as it really doesn’t take that long, and you get the very best flavor and freshness.  If you have a food processor, that is another fast and easy option.

The cauliflower at the market this year have been huge.  This one is going to provide several meals for us.  I will roast florets for an easy side dish and grate the rest for pizzas and cauliflower cakes.

You will see in the preparation that I used a pizza stone for this recipe, but you can also use a regular pizza pan or a sheet pan.  Whichever you choose, you will need parchment paper for easy transfer of the pizza from pan, to oven to cutting board.

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • 1/2 tsp. Italian seasoning
  • 1 cup grated Gruyere cheese
  • 1 egg
  • 1 lb. Chicken tenders
  • ½ sweet onion
  • 2 strips bacon
  • Olive oil
  • Gluten free BBQ Sauce, home made or purchased
  • ¾ cup grated parmesan

Preparation:

Grate the cauliflower using a food processor or hand grater.  Add it to a large non-stick skillet with 2 tbsp. olive oil, salt and pepper.  Cook for 3 minutes, stirring frequently.  Transfer to a bowl to cool.

Beat the egg, Gruyere cheese and Italian seasoning.  Stir in the cooled cauliflower, mixing thoroughly.

Preheat the oven to 400° and line a pizza stone with parchment paper, cut to size.  Spoon the cauliflower mixture onto the parchment and spread it into an even ½” circle.  Use a spatula to smooth it out and neaten the edges.

Bake for 20 minutes at 400°, then broil for 3 minutes on high.  Here’s what it will look like.

Wipe the skillet clean and begin cooking the bacon.  Drain on paper towels and dice.  Cook the onions in the bacon fat, then push to the side and add the chicken with a little olive oil.  When the chicken has cooked through, drizzle lightly with BBQ sauce.

Brush the crust with olive oil, then lightly spread with BBQ sauce, about 4 tbsp.

Spread the chicken mixture over the crust in an even layer.

Top with grated Parmesan cheese.

Broil 3 minutes on high, you should have a little nice browning around the edges but watch that it doesn’t burn.

Slide the pizza, parchment and all onto a cutting board.  Slice with a pizza cutter and use a narrow spatula to lift it off the parchment.

Notes: ♪♫ To keep the pizza from being too soggy, bake the crust by itself and add the toppings during the last few minutes of cooking.  Be sure that all toppings are completely cooked and drained ahead of time.

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Thanksgiving Turkey

The holidays are upon us and all of the accompanying activities.  The parties, the shopping, the cooking and baking!  Thanksgiving is one of the biggest food holidays of the year, and you may be feeling overwhelmed about the big day, especially if you are planning a gluten free meal that will appeal to everyone.

This year don’t stress about the menu, I’ve got you covered on the main course and all the sides.  Let’s get started with the turkey.  Once you try this method of roasting a turkey, you will never do it any other way!

Ingredients:

  • 1 whole turkey 11-12 lbs.
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup (1 stick) butter, melted
  • 2 tbsp. fresh sage, rosemary and thyme
  • cheesecloth

Preparation:

Take a half stick of butter out to soften at room temperature and melt another stick of butter in a small saucepan.  Soak the cheesecloth in the melted butter until completely saturated.

Empty the sink and clear  away any utensils, etc.  Set up your roasting pan right next to the sink, and place the roasting rack in the sink.  Have a plastic trash bag ready.  Place your turkey in the sink on the roasting rack and remove the packaging.  Remove the neck and giblets and reserve them for another dish or discard.  Rinse the turkey, including the cavity, and be careful not to splash water everywhere.  Pat the turkey dry with paper towels.  Now lift the turkey, rack and all into the roasting pan.  Dispose of the packaging, giblets and paper towels in your trash bag.

Now you should have a nice clean turkey and an empty sink.  Take a few minutes to scrub the sink down and rinse it well.  If anything dripped on the counter, floor or refrigerator clean it up now.

Preheat the oven to 325º.  Mince the herbs and combine with the softened butter, then rub the butter all over the turkey.  Be sure to get under the wings.

If you are stuffing the bird, spoon the stuffing into the cavity.  Don’t overfill, if you have extra stuffing spoon it into a baking dish and bake it separately.  Secure the legs and pin down the wings.  Now remove the butter soaked cheesecloth from the saucepan and drape it over the turkey.  Add a cup of water to the roasting plan and place it in the oven.

Melt the remaining 1/4 cup of butter and combine it with 1/2 cup gluten free turkey stock.  Keep warm for basting.  Roast the turkey for 3 to 3-1/2 hours, basting (right over the cheesecloth) every 20 minutes.  Add more water to the roasting pan as needed, and when you run out of liquid for basting draw some from the bottom of the pan.

Remove the cheesecloth during the last 45 minutes of roasting.  Continue basting every 15 minutes.  Turkey is done when the internal temperature reaches 165º.

Remove the turkey from the oven and immediately scoop out the stuffing, cover and keep warm.  Tent the turkey with foil and let it rest for 30 minutes before carving.  Enjoy your appetizers and first course while the turkey rests.

And, in case you were wondering, for smaller gatherings you can use this recipe with a turkey breast.  Here’s mine from last year.

Now that you know how to roast a turkey, please check out all my Thanksgiving sides!  I’ve got you covered with gluten free dinner rolls, soup, stuffing and those yummy potatoes!

And as we go about preparing for the big meal, don’t forget that home and family are the real heart of the holidays.  God bless you all and I wish you a very happy Thanksgiving.

Notes ♪♫ Turkey is a naturally gluten free food, but I still look for the gluten free label.  I avoid brands that inject the turkey with basting solution and ditto for the gravy packets, throw them away and make your own gluten free gravy.

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