Gluten-free Baked Chicken Cordon Bleu Recipe

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

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!

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

I wish you well.

Sandy

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Gluten-free Fresh Strawberry Pie Recipe

Strawberry PieHere is a super simple recipe for fresh strawberry pie. This is the type pie customers raved about when I worked at Big Boy Restaurant in my younger days. For the crust to be gluten-free, I used Kinnikinnick Foods Graham Style Crumbs.

  • 1 pre-baked graham cracker pie crust. (I used Kinnikinnick Foods Graham Style Crumbs. I followed the directions to make my crust, and baked it for 5 minutes at 375 degrees.)
  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons cornstarch
  • 3 tablespoons of strawberry Jello powder
  • 2 cups sliced fresh strawberries (If you can’t find fresh strawberries, frozen will do.)

Place sugar in a sauce pan. Mix water and cornstarch together in a small bowl until smooth. Add cornstarch mixture to sugar. Cook over medium heat until thick and clear. Stirring often. Remove from heat.

Stir strawberry Jello into mixture.

Place sliced strawberries into baked pie shell and pour the glaze over them.

Place pie in the refrigerator until firm.

Enjoy!

I wish you well.

Sandy

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Gluten-free Shrimp and Grits Recipe

Here is another tasty gluten-free shrimp dish. This is super simple, and quick to make.

This recipe takes about 15 minutes to prepare, and feeds 4.

  • 3/4 C instant grits
  • salt and pepper to taste
  • 1/4 C grated Parmesan, or Romano cheese (Use more, if you’d like.)
  • 3 T butter
  • 1 1/4 lb medium shrimp, peeled and deveined (I use already cooked, frozen, so much simpler, but do whatever works best for you.)
  • 2 large cloves garlic, minced (Again, I take the easy way. I use already minced, in the jar. Pilot minces his own. Either way works.)
  • Sprinkle of Old Bay Seasoning
  • Juice of 1/2 lemon (ReaLemon is fine.)

Follow the package directions for making your instant grits. Once the grits have thickened, stir in the grated cheese and 1 tablespoon butter. Remove from heat. Add salt and pepper to taste. Cover to keep warm.

Meanwhile, prepare your shrimp. Defrost shrimp under running cold water, if using frozen.

Melt 2 tablespoons butter in medium skillet over medium-high heat. Add the shrimp, garlic and Old Bay. Cook, tossing until shrimp are pink. 3-4 minutes. Remove from heat. Add 2 tablespoons water with the lemon juice. Pour over shrimp. Stir to coat.

Place shrimp with sauce, on top of the grits.

Enjoy!

Let me know how you like the recipe.

I wish you well.

Sandy

PS

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