Gluten-free Quick and Easy Ham and Bean Soup Recipe

ham and bean soupThis flavorful gluten-free quick and easy ham and bean soup recipe, courtesy of our friend Marsha, is full of vegetables and serves eight. You can easily reduce the ingredients to make less if desired.

  • 3 T olive oil
  • 2 cups celery sliced
  • 1/2 medium onion chopped
  • 2-3 cloves fresh garlic pressed
  • 2 quarts water
  • 4 cubes vegetable bouillon
  • 1 cube chicken bouillon
  • 2-3 medium potatoes cubed
  • 2 cups raw carrot peeled and sliced
  • 2-3 cups cooked ham chopped or ground
  • pepper to taste
  • 3 15 oz cans great northern OR navy beans drained and rinsed

Saute onion, celery, and garlic in olive oil until transparent and fragrant.

Add water, bouillon, potatoes, carrots. Simmer until tender. About 30 minutes.

Add drained beans and chopped ham, heat through.

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 Chocolate Almond Macaroon Recipe

cookiesThis super simple gluten-free chocolate almond macaroon recipe will keep you reaching for the cookie jar. Perfect for the holidays, and any other days. (Apologies for the mix-up. This email for this post was accidentally sent on December 4, 2021, instead of today when the link would be live.)

  • 1 14 oz bag sweetened coconut
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped almonds
  • 1 14 oz can sweetened condensed milk
  • Preheat the oven to 325 F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
  • Stir until combined.
  • Scoop the dough onto prepared cookie sheet. I use two spoons to scoop the mixture onto the cookie sheet, and flatten the tops slightly.
  • Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
  • Let cool on baking sheet.
  • Store cookies in an airtight container.

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 Lemon Butter Chicken Recipe

lemon butter chicken over riceThis delicious gluten-free Lemon Butter Chicken recipe blends lemon and butter together to deliver a marvelous taste that’s hard to beat.

  • 4 boneless, skinless chicken breasts, sliced in half lengthwise
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Tbsp olive oil, divided
  • ¾ cup gluten-free flour
  • 4 Tbsp butter
  • 2 cloves garlic, minced
  • 2 lemons, thinly sliced
  • ¼ cup fresh lemon juice
  • ½ cup fresh parsley

Preheat oven to 350 degrees F. Pound chicken breasts with a mallet until all are an equal thickness. Sprinkle with salt and pepper.

Heat a large skillet over medium heat and add 1 tablespoon olive oil. (It may take more oil to cook the chicken.)

Coat each chicken breast with gluten-free flour, shaking off any excess. Working in batches, place half of the chicken pieces in skillet and cook 3-4 minutes, then flip and cook 3 minutes longer. Transfer to a baking dish.

Heat remaining tablespoon of oil in skillet and cook remaining chicken. Place in baking dish.

Add butter and garlic to skillet and cook 30 seconds over medium-low heat.

Add lemon slices and lemon juice. Cook 2-3 minutes, flipping the lemons in the pan.

Pour lemon butter mixture over chicken.

Bake 15-20 minutes, or until internal temperature of chicken reaches 165 degrees F. Remove from oven and sprinkle with parsley if using.

Enjoy!

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

I wish you well.

Sandy

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!