Gluten-free Fiesta Chicken Casserole Recipe

This gluten-free Fiesta Chicken Casserole recipe contains chicken, pasta, corn, shredded cheese, and black beans. Delicious.

  • 2 1/2 cups uncooked gluten-free Rotini pasta
  • 2 1/2 cups cooked chicken
  • 2 cups shredded Cheddar cheese (or Mexican blend)
  • 15 oz can black beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup sour cream
  • 1 cup salsa
  • 1 package Taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • cilantro and avocado for garnish

Heat oven to 350 degrees F. Grease 9X13 baking dish with cooking spray.

Cook pasta as per directions.

Combine sour cream, salsa, Taco seasoning, cumin, garlic powder, and onion powder.

Drain pasta. Add to sour cream mixture.

Add corn, beans, and chicken. Stir to combine.

Add 1 cup cheese.

Pour into baking dish.

Sprinkle remaining cup of cheese on top.

Cover with foil. Cook 20 minutes.

Remove foil. Cook additional 5 minutes.

Garnish with sour cream, salsa, cilantro, and avocado.

Enjoy!

You can find my October Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free King Ranch Chicken Recipe

King Ranch ChickenThis gluten-free King Ranch Chicken blends shredded chicken with Rotel tomatoes, cheese, and sour cream to create a wonderful Mexican-flavored dish.

  • 1 pound chicken, chopped
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 10 oz can Rotel tomatoes
  • 8 oz shredded Cheddar cheese
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 1 Tbsp vegetable oil
  • 2 Tbsp butter
  • 2 Tbsp corn starch
  • 5 cups tortilla chips
  • 2 green onions, chopped
  • chili powder

Preheat oven to 375 degrees F.

Chop chicken. Season with chili powder. Brown in hot oil.

Remove chicken from skillet.

Add butter, diced onion, and bell pepper. Soften.

Add chicken broth and simmer.

Mix corn starch in 2 Tbsp water until smooth. Pour mixture into skillet. Stir until thickened.

Drain the tomatoes and add to mixture.

Remove from heat.

Add chicken, sour cream and 1/2 of cheese. Stir well.

Layer tortilla chips and chicken. Top with remaining cheese.

Bake 15 minutes.

Top with green onions and serve.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Gluten-free Pecan Pie Muffins Recipe

gluten-free pecan pie muffinThese gluten-free pecan muffins are as easy and yummy as pecan pie, but not nearly as rich.

  • 1 cup light brown sugar, firmly packed
  • ½ cup gluten-free flour
  • ½ cup chopped pecans
  • 2 eggs, beaten
  • 2/3 cup butter, softened (make sure the butter is soft before mixing)

Preheat oven to 350°. Line muffin cups with paper muffin liners. 

In large bowl, stir together brown sugar, flour, and pecans. 

In separate bowl, beat eggs and butter together until smooth.

Stir into dry ingredients until just combined. 

Spoon batter into muffin cups, about 2/3 full. 

Bake for 20 to 25 minutes or until done.

Make sure to cool completely on wire racks. This allows the paper liners to come off easier.

Enjoy!

You can find my August Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-Free Chicken Salad Recipe

chicken saladThis delicious gluten-free Chicken Salad recipe is perfect for hot summer days. Here is the basic recipe Pilot used. You can add nuts and grapes if you like.

  • 1-2 cups diced cooked chicken (store bought rotisserie chicken works great)
  • 1 single rib (piece) of celery, diced
  • 2 tablespoons dried minced onions
  • 1/2 teaspoon celery seed
  • 2-3 tablespoons dried cranberries
  • 1 tablespoon pickle juice (Pilot uses sweet juice, but you can use dill)
  • 1/2 teaspoon rosemary
  • 1/4 cup bottled Ranch Dressing (use more or less, depending on how much the salad needs to bind together)

Mix all ingredients together. Chill before serving.

Enjoy!

You can find my July Inspire a Fire post here. Please stop by and read it.

I wish you well,

Sandy

Gluten-free Barbecue Baked Beans Recipe

gluten-free bbq baked beansThis gluten-free Barbecue Baked Beans recipe is absolutely delicious. I’d say it rivals one of our favorite barbecue restaurant’s barbecue baked beans.

  • 16 oz can baked beans
  • 1/2 large onion, diced
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon mustard
  • 3/4 cup hickory smoke flavored barbecue sauce, plus extra to cover top of casserole
  • 4 slices precooked bacon, cut in half

Preheat oven to 350 degrees F.

Mix first five ingredients together and place in a 1 1/2 quart casserole dish.

Drizzle extra barbecue sauce over the beans. Spread evenly.

Place cooked bacon on top of sauce in a single layer.

Bake for 30 minutes.

Enjoy!

You can find my June Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Grape Salad Recipe

This super simple delicious Gluten-free Grape Salad Recipe was one of my mother’s favorites. It is great for special events and buffet dinners.

  • 3 pounds green grapes
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans

Beat together the cream cheese and sour cream until smooth.

Add sugar and vanilla.

Refrigerate.

Blend brown sugar with the pecans and sprinkle on top of salad just before serving.

Enjoy!

You can find my May Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Sour Cream Pound Cake Recipe

This gluten-free Sour Cream Pound Cake recipe has been in my family for decades and never ceases to impress.

  • 2 1/2 sticks of butter
  • 3 C sugar
  • 6 eggs
  • 3 C gluten-free flour
  • 1/4 teaspoon baking soda
  • 1 C sour cream
  • 1 tablespoon vanilla

Cream butter and sugar.

Add eggs one at a time.

Add baking soda to flour.

Gradually add flour to bowl, alternately with sour cream.

Add vanilla.

Pour batter into greased and floured tube or bundt pan. Bake for 15 minutes at 300 degrees F. Then bake at 275 degrees F for 75 minutes longer, or until done.

Cool completely before removing from pan.

Enjoy!

You can find my April Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Oatmeal Peanut Butter Cranberry Cookie Recipe

This hardy gluten-free Oatmeal Peanut Butter Cranberry Cookie recipe with a soft and chewy center is super simple to make. The recipe is adapted from Jocelyn Delk Adams of Grandbaby Cakes.

Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or coat with nonstick cooking spray.

  • 2 cups quick oats
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 3/4 tsp salt
  • 2/3 cup applesauce
  • 2/3 cup peanut butter (I used chunky)
  • 1/2 cup mashed ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup dried cranberries

In a large bowl combine quick oats, ground cinnamon, ground allspice, salt, applesauce, peanut butter, banana, and maple syrup.

Fold in dried cranberries.

Drop dough from a tablespoon onto the baking sheet. Press down slightly.

Bake 15-17 minutes or until tops are browned.

Enjoy!

You can find my March Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Cowboy Soup Recipe

This delicious gluten-free Cowboy Soup recipe is courtesy of our sweet neighbor. After she shared here soup with Pilot and me, I had to get the recipe to share with you. It is full of vegetables and can be made with ground beef or ground turkey.

Roux

  • 2 cups whole milk
  • 1/4 cup gluten-free flour OR 1/8 cup cornstarch
  • 1/4 cup butter

Make a roux with butter, flour OR cornstarch, and milk. Set aside.

Soup

  • 1 lb ground chuck OR ground turkey
  • 1 onion, chopped
  • 1 red OR green bell pepper, diced
  • 1 15 oz can corn kernels, drained and rinsed (Frozen corn can be used instead if you want.)
  • 2 15 oz cans black beans, drained and rinsed
  • 1 4 oz can chopped green chilies
  • 1 t ground cumin
  • 1 t garlic powder
  • 3 cups chicken OR beef broth
  • 3-4 small potatoes, diced
  • 8 oz Velveeta cheese, cubed
  • 1 cup shredded Cheddar cheese

In a large pot, cook meat and onion. Drain and set aside. In same pot, stir together broth, corn, black beans, green chilies, potatoes, cumin and garlic powder.

Simmer for 15 minutes or until potatoes are cooked.

Add meat back to the pot.

Stir in the roux and the cheeses. Cook on low until cheese melts and soup is thickened.

Enjoy!

You can find my February Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Ham and Corn Fritters Recipe

This gluten-free Ham and Corn Fritters recipe is a tasty way to use some of that leftover holiday ham we might find ourselves wondering what we’ll do with it.

  • 2 eggs
  • 1 cup cooked ham, diced
  • 1 cup pineapple (diced fresh, OR canned tidbits) drained
  • 1 cup cooked corn, drained
  • 1/2 cup Parmesan cheese
  • 2 Tbsp finely chopped onion
  • 1 clove garlic, chopped
  • 2 Tbsp parsley, chopped
  • 1/4 tsp pepper
  • 1/2 cup gluten-free flour
  • 2 Tbsp olive oil

Whisk eggs in a large bowl.

Add all remaining ingredients except the olive oil. Mix well.

Form mixture into 10, 3-inch patties. Add a bit more flour if mixture does not hold together.

In a large nonstick skillet, heat oil to medium and cook fritters until golden brown, about 1-2 minutes per side.

Remove cooked fritters to a plate lined with paper towels to drain oil.

Enjoy!

You can find my January Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!