Tag Archives: delicious

Gluten-free Baked Chicken Cordon Bleu Recipe

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by Sandy Kirby Quandt

This gluten-free baked Chicken Cordon Bleu recipe is easy and fast to make. Plus, it’s delicious!

With this recipe you have a choice – buy uncooked chicken breast meat and cook it yourself, or purchase pre-cooked chicken breast meat. To save time and energy, Pilot purchased two packages of cooked, cubed deli chicken.

  • 4 cooked chicken breast cut horizontally in half
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dry white cooking wine
  • 1/4 cup low fat sour cream
  • 1 tablespoon Dijon mustard
  • 4 oz thinly slice Swiss cheese
  • 4 oz thinly sliced ham
  • 6 small sprigs thyme

Heat oven to 425 degrees F.

Heat olive oil in a large skillet over medium heat.

Add onion, season with salt and pepper and cook, covered, stirring occasionally until tender, 6 to 8 minutes.

Stir in cooking wine and simmer until slightly reduced, about 1 minute.

Remove from the heat and stir in sour cream and mustard until blended.

Spoon half the sauce on the bottom of a shallow 2-quart baking dish.

Arrange the chicken, cheese and ham, overlapping, on top.

Spoon the rest of the sauce over and around the chicken and sprinkle with thyme.

Bake until cheese is melted and chicken is heated through. 10 to 15 minutes.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Banana Bread Recipe

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by Sandy Kirby Quandt

One of my fondest memories growing up was my mom’s delicious banana bread. Man. It was wonderful. Here is a gluten-free recipe for you to try.

  • vegetable oil spray for misting the loaf pan
  • Rice flour, or Gluten-free Bisquick for dusting the pan
  • 1/3 cup vegetable oil
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups Gluten-free Bisquick
  • 1/4 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 2 medium-sized)

Preheat oven to 350 degrees F. Mist a 9 X 5 inch loaf pan with vegetable oil spray and dust with rice flour.

Place the oil, brown sugar, eggs, buttermilk, and vanilla in a medium-size bowl and beat with an electric mixer on medium speed until combined. About 45 seconds.

Place the Bisquick and cinnamon in a small mixing bowl and stir to combine.

Place a third of the dry ingredients in the bowl with the egg mixture and beat on low speed until just combined.

Add 1/2 cup of the mashed bananas and beat until combined.

Add another third of the dry ingredients and beat, then add the remaining 1/2 cup of bananas, followed by the remaining dry ingredients and beat to combine.

Spoon the batter into the prepared loaf pan.

Bake until lightly golden brown, 40-45 minutes.

Transfer to a wire rack and let cool for about an hour before slicing.

Enjoy!

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I wish you well.

Sandy

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Gluten- free Butterfinger Cake Recipe

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by Sandy Kirby Quandt

Here is a tasty gluten-free chocolate cake recipe made with Butterfinger candy you can make ahead of time for a delicious dessert. It taste better, more moist, the longer it sits.

For the cake:

  • Vegetable oil spray for misting pan
  • 15 oz chocolate gluten-free cake mix
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the topping:

  • 8 oz Butterfinger candy bars, crushed
  • 2 cups whipped cream topping
  • 1 cup caramel ice cream topping – make sure it’s g-f. (I used an entire 12.5 oz jar of Smuckers topping.)

Preheat oven to 350 degrees F. Lightly mist a 13 X 9 inch pan with vegetable oil spray

Place the cake mix, cocoa, milk, oil, eggs and vanilla in a large mixing bowl and beat on low speed until ingredients are just incorporated, 30 seconds. Increase speed to medium and beat until smooth, 1 1/2 to 2 minutes longer.

Pour batter into the prepared pan and place in oven.

Bake the cake 30-35 minutes.

Cool cake completely. 30-60 minutes.

Place candy bars in a sealed plastic bag and crush. Tapping with a rolling pin works well. (I found it worked best to have the candy in the refrigerator before I crushed it.)

 

Once the cake has completely cooled, poke holes all over the top with a wooden skewer.

 

Slowly pour caramel topping over the cake. Let it soak into the cake, then scatter half of the crushed candy evenly over the top.

 

Spread the whipped cream carefully over the candy, then scatter the remaining crushed candy over the whipped cream.

 

Cover with plastic wrap and refrigerate. The longer you can leave the cake before you dig into it, the better. (Up to three hours.)

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Cheesy Hash Brown Breakfast Casserole Recipe

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by Sandy Kirby Quandt

Pilot recently made this delicious gluten-free cheesy hash brown breakfast casserole and I’d like to share the recipe with you.

  • 8 frozen hash brown patties
  • 6 eggs
  • 2 cups milk
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 1/4 tsp black pepper
  • 6 slices bacon, crisply cooked and crumbled
  • 8 oz shredded Cheddar cheese
  • 3 green onions, thinly sliced

Place hash brown patties in single layer in 13X9 inch baking dish sprayed with no-stick cooking spray.

Bake in preheated 450 F oven 20 minutes or until browned, turning hash browns after 10 minutes.

 

Remove from oven.

Let stand 5 minutes.

Reduce oven to 350 F.

Beat eggs in large bowl with wire whisk.

 

Add milk, sour cream and spices.

Mix well.

Stir in bacon, 1 1/2 cups cheese, and onions.

Pour over hash brown patties.

 

Sprinkle with remaining 1/2 cup cheese.

Bake 40-50 minutes or until center is set and edges are golden brown.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free King Ranch Chicken Mac and Cheese Recipe

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by Sandy Kirby Quandt

Pilot made this delicious gluten-free King Ranch Chicken Mac and Cheese dish and I had to share the recipe with you. One thing we noticed is this dish was a little on the salty side for our taste. Possibly it was the cheese product, or the soup. Not sure, but if you are on a restricted salt diet, something to take note of.

  • 8 oz gluten-free noodles (I used Schaar)
  • vegetable oil to add to water for noodles
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 10 oz can diced tomatoes and green chilies (I used Rotel)
  • 8 oz package pasteurized prepared cheese product, cubed (I used Velveeta)
  • 3 cups chopped cooked chicken ( store-bought pre-cooked works fine)
  • 10 3/4 oz gluten-free cream of chicken soup (I use Pacific)
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 6 oz shredded Cheddar cheese

Preheat oven to 350 degrees F.

Prepare pasta according to package directions. Add several tablespoons of vegetable oil to water to keep pasta from sticking together.

Melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper. Saute 5 minutes or until tender.

Stir in tomatoes and prepared cheese product. Cook. Stirring constantly. 2 minutes or until cheese melts.

 

Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.

 

Spoon mixture into a lightly greased 10-inch cast-iron skillet, or 11X7-inch baking dish. Sprinkle with shredded Cheddar cheese.

 

Bake at 350 degrees F for 25-30 minutes or until bubbly.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Peach Panneoeken Recipe

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By Sandy Kirby Quandt

In January 2014, I posted a recipe for Gluten-free Dutch Apple Panneoeken. Delicious.

This past Saturday, Pilot decided to change things up a little. Instead of the apples, he made the panneoeken with peaches. Yum.

Pilot also baked the crust first this time, before he added the peaches. If you tried the Dutch Apple variety and like peaches, I’m sure this will be a hit, too.

  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 21 oz can peach pie filling
  • 1/3 cup water
  • ¼ cup milk
  • 2 Tablespoons butter or margarine
  • ½ cup Gluten-free Bisquick
  • 2 eggs

Heat oven to 400 degrees F. Generously grease 9 inch pie pan.

Heat water, milk, and butter to boiling in 2-quart saucepan. Reduce heat to low. Add Gluten-free Bisquick, stir vigorously until mixture forms a ball.

Remove from heat.

Beat in eggs, one at a time. Continue beating until smooth.

Spread batter in bottom of pie pan. Bake about 15 minutes, or until puffed and edge is golden brown.

Drain one half of syrup from peach pie filling, and add the peaches with remaining syrup to top of crust.

Mix cinnamon and sugar. Sprinkle around edges of crust.

Bake an additional 15 minutes.

Serve immediately.

Although we ate this for breakfast, it also makes a yummy dessert.

If you think others would appreciate reading this, please share it through the social media buttons.

Enjoy!

I wish you well.

Sandy

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Gluten-free Shrimp Macaroni and Cheese Recipe

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G-f shrimp and mac_cheeseA co-worker of Pilot’s gave us this recipe. (Thanks, Katie!) Her husband made it for their family. Pilot tweaked it to be gluten-free friendly. (Thanks, Pilot!) This recipe is truly scrumptious.

  • 1/2 lb gluten-free macaroni noodles – I use Schar brand
  • 3 Tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 Tablespoons cornstarch
  • 1 1/2 Cups milk
  • 1/8 teaspoon nutmeg
  • Old Bay Seafood Seasoning
  • Salt and Pepper
  • 1/2 lb cooked, coarsely chopped shrimp
  • 2 Cups shredded cheese, plus enough to sprinkle over top of casserole (You can add 3 cups, if you’d like. We use Cheddar and Monterrey Jack.)
  • 1/2 Cup Choice Batter

Preheat oven to 400 degree F. In a large pot of boiling salted water, cook macaroni al dente. Drain, rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium heat in a large saucepan. Transfer 2 T melted butter to a medium bowl, and reserve. Add onion and garlic to pan, cook until softened.  3-5 minutes.

Whisk the cornstarch with a teaspoon of water, then add to onions. Cook, stirring 1 minute.

Add milk. Whisk until smooth. Bring to a boil. Reduce to a simmer, and cook until sauce has thickened. 2-3 minutes.

Season with salt, pepper, nutmeg and Old Bay to taste.  Pilot and I like a lot of Old Bay.

Remove pan from heat. Fold in seafood, macaroni, and cheese. Transfer to a shallow 2-quart baking dish.

Add Choice Batter to reserved butter. Sprinkle in more Old Bay seasoning, if you’d like. Scatter over the macaroni mixture.

Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling. 15-20 minutes.

Broil the last 3 minutes, to brown the top. Let cool 5 minutes before serving.

You can use other types of shell fish instead of, or in combination with, the shrimp. Lobster, craw fish, crab, scallops. Whatever suits your fancy.

I wish you well.

Sandy

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