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!

Gluten-free Ginger Cookies Recipe

These aromatic Gluten-free Ginger Cookies are easy to make and very tasty. This recipe makes about two dozen 2-inch cookies.

  • 2 1/4 cups gluten-free flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup cane syrup
  • 2 tablespoons sugar

Preheat oven to 350 degrees F.

In a small bowl combine flour, baking soda, ginger, cinnamon, and cloves. Set aside.

In a large bowl beat butter and sugar at medium speed until fluffy. Add egg and syrup. Beat well.

Stir flour mixture into egg mixture using a wooden or plastic spoon.

Roll dough into 1-inch balls, then roll balls in 2 tablespoons sugar.

Place balls about 2 inches apart on ungreased cookie sheet.

Bake about 12 minutes or until light brown. Don’t overcook, or they will become hard.

Let stand on cookie sheet about 3 minutes. Transfer to rack to cool completely.

Enjoy!

You can find my December 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 Flu Shot Soup Recipe

Gluten-free Flu Shot Soup is packed with vegetables, ginger, and garlic; anti-inflammatory and infection-fighting ingredients, to create a fragrant, delicious soup that’s good for you. Recipe taken from The Colorful Family Table.

  • 2 cups uncooked pasta
  • 1 Tbsp olive oil
  • 2 yellow onions diced
  • 1 medium leek sliced
  • 8 cloves garlic minced
  • 1 (1-inch) knob of ginger peeled and minced
  • 6 cups vegetable broth
  • 4 large carrots peeled and chopped (about 2 cups0
  • 5 stalks celery chopped (about 2 cups)
  • 2 Tbsp chopped fresh dill
  • 1/2 tsp salt
  • 1/4 tsp pepper

Prepare pasta according to package directions.

Heat olive oil in a large pot over medium heat. Add onions, leek, garlic, and ginger. Cook 5 minutes until onions are translucent.

Add vegetable broth, carrots, celery, and dill. Bring to a simmer. Cover pot and simmer 15-20 minutes, until carrots and celery are tender.

Add cooked pasta and season with salt and pepper.

Enjoy!

You can find my December 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 Apple Snickerdoodle Pie Recipe

If you like apples, brown sugar, and cinnamon, then this delicious gluten-free Apple Snickerdoodle Pie recipe may be just the thing. The recipe came from Rosevine Cottage.

  • 1/4 Cup Butter
  • 6 apples peeled and thinly sliced (the juicier the better)
  • 1/3 Cup Brown Sugar
  • 3 Teaspoons Cinnamon

Melt butter in a large skillet over medium-low heat. Add the sliced apples, brown sugar, and cinnamon. Toss to coat.

Cook for 5-8 minutes over medium-low heat, stirring often until the apples just become translucent. Set aside to cool while you make the topping.

Cookie dough:

  • 3/4 Cup Butter
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Salt
  • 2 Cups Gluten-free Flour

Preheat oven to 350°F. Cream butter and granulated sugar in the bowl. Beat in egg and extract. Mix together baking soda, cinnamon, cream of tartar, and salt. Add to batter. Slowly mix in flour.

Pour apples into a 9×13” baking dish. Spoon tablespoons of the cookie dough mixture evenly over the apples in a single layer.

Topping:

  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Cinnamon

Mix cinnamon and sugar in a small bowl. Sprinkle evenly over cookie dough.

Bake for about 24-26 minutes and serve. The dough can become dry, so check with a toothpick to test doneness.

Top with vanilla ice cream or whipped cream if you like.

Enjoy!

I wish you well,

Sandy