Gluten-free Cream of Chicken with Rice Soup Recipe

chicken rice soupNot only is this gluten-free Cream of Chicken with Rice soup tasty, it’s super simple to fix. Win-win!

  • 1 1/2 cups cooked rice
  • 4 cups chicken broth (If boiling chicken for this recipe, you can use the broth from that.)
  • 1 teaspoon minced garlic
  • 2 stalks celery, minced
  • 1 1/2 cups cooked chicken, finely diced (Or you can use a 12 oz can of chicken.)
  • 15 oz can cream-style sweet corn
  • 3/4 cup half and half
  • Pepper to taste

Make rice.

Bring the chicken broth to a boil in a 4 quart stock pot.

Add the garlic and celery to broth. Lower heat and cook for 10 minutes.

Add the chicken, corn, and rice. Cook for 10 minutes over medium heat.

Lower heat. Stir in the half and half.

Cook for 5 minutes, until heated through.

Enjoy!

I wish you well.

Sandy

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Gluten-free Brunswick Stew Recipe

bowl of Brunswick Stew This super simple, tasty gluten-free Brunswick Stew is the perfect meal for those chilly nights.

  • 4 tablespoons butter
  • 3 cloves garlic minced
  • 1 large yellow onion chopped
  • 15 oz can fire roasted tomatoes, undrained
  • 4 cups chicken stock
  • 1 1/2 cups barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon Cayenne pepper
  • 1 1/2 lbs smoked pulled pork OR chicken
  • 8 oz frozen corn
  • 8 oz frozen lima beans
  • salt and pepper to taste

Saute onion and garlic in butter.

Stir in all other ingredients.

Bring to a boil.

Simmer 1 1/2 hours.

In Case You Missed It

In case you missed it, here is the link to Tuesday, November 8, 2022’s post. Gluten-free Crock Pot Chocolate Peanut Candy Recipe.

I apologize for all the confusion pertaining to this post. Thank you for your patience as I work through this glitch.

The candy really is good. 🙂

Gluten-free Crock Pot Chocolate Peanut Candy Recipe

I wish you well.

Sandy

Gluten-free Crock Pot Chocolate Peanut Candy Recipe

chocolate peanut candyAfter I tasted this gluten-free crock pot chocolate peanut candy our friend gave us, I knew I had to get the recipe to share with you.

The recipe is super simple. The crock pot does all the work. The hardest thing for me was finding enough muffin tins to hold all the candy. This recipe makes A LOT.

What I did was set the candy in the mini muffin liners in muffin tins for a few minutes, then transferred the candy to multiple cookie sheets and a pizza pan, while I filled up the muffin tins over and over.

If you place a clean kitchen towel over the crock pot under the lid, it will absorb any condensation, and keep it out of the candy.

  • 2 cups dry roasted peanuts
  • 1 cup chopped pecans
  • 1 ½ cups creamy peanut butter
  • 1 lb vanilla almond bark
  • 1 lb chocolate almond bark
  • 12 oz dark chocolate chips
  • ¼ cup sprinkles optional
  • Muffin tin
  • Mini Muffin liners

Add the almond bark, chocolate chips, peanut butter, peanuts, and pecans to your crock pot.

Cook on LOW for 2 hours or HIGH for 1 hour. Stir every 20 minutes.

Once candy is completely melted, give the mixture another stir.

Place the muffin liners into muffin tins. Doing this will help the muffin liners keep their shape.

Spoon two teaspoons of the chocolate mixture into each muffin liner.

Top with sprinkles, if using.

Place in the refrigerator for 1-2 hours until firm. Keep refrigerated.

Enjoy!

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 2 Ingredient Peanut Butter Fudge Recipe

peanut butter fudgeThis extremely easy Gluten-free 2 Ingredient Peanut Butter Fudge recipe has made the rounds on the internet, but in case you missed it, here it is for you to try. Like I said, it’s extremely easy, and tasty too.

  • 1 (18 ounce) jar peanut butter
  • 1 (12 ounce) container whipped cream cheese frosting

Line an 8-inch square baking pan with waxed paper.

Spoon peanut butter and cream cheese frosting into a microwave-safe bowl. Stir to blend.

Heat in the microwave on high for 30 seconds. Stir mixture, and heat again for 30 seconds.

Stir once more until thoroughly blended.

Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

That’s all there is to it, folks. Super simple.

Enjoy!

You can find my October 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 Caribbean Shrimp and Rice Recipe

shrimp black beans and riceThis gluten-free Caribbean shrimp and rice recipe is fast, easy, filling, and oh so tasty. Perfect for a summer meal.

  • 1 medium ripe avocado, peeled and pitted
  • 1/3 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1 medium mango, peeled and cubed
  • 1/2 cup salsa
  • 2 cups rice
  • 1 pound cooked shrimp

(If using uncooked shrimp, after tossing shrimp with seasoning, heat 1 tablespoon canola oil in large skillet over medium-high. Add shrimp. Cook 2-3 minutes until pink.)

  • 1 teaspoon Caribbean jerk seasoning OR Old Bay seasoning
  • 2 green onions, sliced
  • Lime wedges

In a small bowl, mash avocado. Add sour cream and salt until smooth. Refrigerate.

Prepare rice according to package directions.

In a small saucepan, combine beans, pineapple, mango and salsa. Heat through, about 5 minutes. Stirring occasionally.

Toss cooked shrimp with seasoning. Add to saucepan. Cook until shrimp are heated through, about 5 minutes.

Divide rice among 4 bowls. Top with shrimp mixture and green onions.

Serve with avocado cream and lime wedges.

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 Easy Scalloped Potatoes and Ham Recipe

scalloped potato casserole

This delicious gluten-free easy scalloped potatoes and ham recipe is a one dish wonder with added frozen peas.

  • 2 boxes (4.7 oz each) gluten-free scalloped potatoes
  • 1 cup diced ham
  • 1 cup frozen sweet peas (no need to defrost first)
  • 4 cups boiling water
  • 1 cup half and half milk
  • 2 tablespoons dried chives
  • 1 cup shredded Cheddar cheese

Heat oven to 450°F.  Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, place both packages of potatoes and sauce mix from scalloped potatoes boxes, the ham, and frozen peas.

Pour boiling water and half and half over mixture and stir.

Stir in 1 tablespoon of the chives.

Pour mixture into baking dish. Spread evenly.

Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender.

Let stand 5 minutes. Sauce will thicken as it stands.

Top with remaining 1 tablespoon chives.

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 Banana Oat Muffins Recipe

banana oat muffinsThese dense gluten free banana oat muffins are a tasty way to start your day.

  • 1 1/2 Cup plus 2 tablespoons Gluten Free Quick 1-Minute Oats, uncooked, divided
  • 1 Cup gluten free flour blend
  • 1 Teaspoon gluten free baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Cup firmly packed brown sugar
  • 1 Cup mashed ripe banana (about 2 large)
  • 1/2 Cup non-fat milk
  • 1/4 Cup vegetable Oil
  • 1 large egg, lightly beaten
  • 1/2 Cup chopped pecans, or nuts of your choice

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray.

In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well.

In small bowl stir together banana, milk, oil and egg.

Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts.

Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats.

Bake 18 to 20 minutes or until golden brown.

Cool muffins in pan on wire rack 5 minutes. Serve warm.

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 Sausage, Eggs, and Cheese Breakfast Casserole Recipe

sausage, egg, cheese casseroleThis delicious gluten-free sausage, eggs, and cheese breakfast casserole can be prepared the night before, refrigerated, and cooked the next day to save time.

  • 1 (12 oz) roll breakfast sausage
  • 2 C shredded Cheddar cheese
  • 6 eggs, beaten
  • 1 package gluten-free country gravy mix (we use Pioneer)
  • 6 slices gluten-free bread, cut into 1-inch cubes

Preheat oven to 325 degrees F.

Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Pour into 8-inch casserole dish.

Sprinkle cheese over sausage.

In medium bowl, make gravy per package instructions.

Beat eggs. Add to gravy. Beat with wire whisk until well blended.

Pour over cheese.

Arrange bread cubes evenly over mixture.

Drizzle butter over bread, if desired.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

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!

Purim and Gluten-free Hamantaschen Cookies Recipe

 Hamantaschen cookiesSo, just what is Purim and how is it celebrated? If those are questions you would like a brief answer to, read on.

The word Purim means lots, and refers to the lottery Haman used to choose the date for the massacre of Jews in the book of Esther. The primary commandment related to Purim is to hear the reading of the book of Esther. 

It is customary to boo, hiss, stamp feet, and rattle noisemakers whenever the name of Haman is mentioned in the service. The purpose of this custom is to “blot out the name of Haman.”

The story of Esther and her for such a time as this is a story of God’s sovereignty and protection. Purim reflects that story. Purim is one of the most joyous and fun holidays on the Jewish calendar. It commemorates a time when the Jewish people living in Persia were saved from extermination.

The heroes of the story are Esther, a beautiful young Jewish woman living in Persia, and her cousin Mordecai, who raised her as if she were his daughter after her parents died. Esther was taken to the house of Ahasuerus, King of Persia, to become part of his harem. King Ahasuerus loved Esther more than the other women in his harem and made her queen. However, the king did not know Esther was a Jew. Mordecai told her not to reveal her Jewish identity.

The villain of the story is Haman, an arrogant, egotistical advisor to the king. Haman hated Mordecai because Mordecai refused to bow down to Haman. Haman plotted to destroy the Jews in all of Persia because of that.

Haman told the king, “There is a certain people scattered abroad and dispersed among the peoples in all the provinces of your realm. Their laws are different from those of every other peoples’ and they do not observe the king’s laws; therefore, it is not befitting the king to tolerate them.” Esther 3:8.

The king gave Haman permission to do as he pleased to the Jewish people. With that permission, Haman planned to exterminate all of the Jews.

When Mordecai learned of the plot, he persuaded Esther to speak to the king on behalf of her people. This was a dangerous thing for Esther to do. Anyone who came into the king’s presence without being summoned, could be put to death.

Esther was not summoned. To prepare herself to go uninvited before the king, she prayed and fasted. She told Mordecai to have the people do the same.

When Esther went before the king, he welcomed her. She told him of Haman’s plot against her people. The Jewish people were saved. Haman and his ten sons were hanged on the gallows that Haman prepared for Mordecai.

One important message from the story of Esther and Purim is that in God’s sovereignty, he often works in ways which are not apparent. In ways that appear to be chance, coincidence, or ordinary good luck.

But make no mistake. Purim is not a story of chance, coincidence, or luck.

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In the twelfth month, which is the month of Adar, on its thirteenth day … on the day that the enemies of the Jews were expected to prevail over them, it was turned about: the Jews prevailed over their adversaries. Esther 9:1

And they gained relief on the fourteenth, making it a day of feasting and gladness. Esther 9:17

[Mordecai instructed them] to observe them as days of feasting and gladness, and sending delicacies to one another, and gifts to the poor. Esther 9:22

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

I wish you well.

Sandy

Added bonus.

Gluten-free Hamantaschen Cookie Recipe

The triangular shape of the cookies represents Haman’s (Boo! Hiss!) hat.

This recipe for Hamantaschen is adapted from https://littleferrarokitchen.com/gluten-free-hamantaschen-for-purim/

  • 1 1/2 sticks unsalted butter softened
  • 2/3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon Kosher salt
  • 2 1/4 cups gluten-free flour
  • preserves or jam for filling
  1. In a large stand mixer cream the butter until light and soft. Add sugar and cream together.
  2. Add 1 egg, vanilla and zest and mix well.
  3. In another bowl, sift together the flour and salt.
  4. With the mixer on low speed, slowly add the flour mixture. Mix until just combined.
  5. Once mixed, take dough out and knead on a lightly floured surface until a smooth ball forms. Form the dough into a round, flat disk and wrap in plastic wrap and place in refrigerator for about 1 hour.
  6. Remove dough from refrigerator and flour surface very well. Roll out the dough.
  7. Roll out dough to about 1/4 thick and use a 3-inch round cookie cutter to cut out circles.
  8. Take one circle and place a teaspoon of filling in the center. Take one side of circle and fold in. Take other side and fold in, bringing the top corners together.
  9. Now here’s the tricky part. Take the bottom part and fold up while making it overlap the 2-sides. So essentially, you want the left side-corner to be OVER the bottom flap and the right-side corner under the flap. Overlapping, creating a secure triangle.
  10. Pinch the corners and place the hamantaschen on a parchment lined baking sheet.
  11. Bake cookies at 350 degrees F for about 20-25 minutes, rotating the pan halfway through. (Watch closely so the cookies don’t burn.)
  12. Let cool on baking sheet for about 5 minutes before transferring to a cooling rack and serving.

Enjoy!