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 Butternut Squash Frittata Recipe

This delicious one-pan gluten-free butternut squash frittata can be served at any time. Because butternut squash is extremely hard to cut, if you can find pre-cubed squash, that’s the best way to go. Another option is to slice the squash in half length-wise, place in a dish with approximately 1/2 inch water, and microwave several minutes to soften enough to cube.

4 cups butternut squash cubes
1/2 red onion, cut into thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 large eggs
1/3 cup whole milk
2 tablespoons chopped fresh sage (or parsley)
1 cup grated Gruyère cheese

Preheat oven to 425°F.

Place squash and onion in a large, heavy cast-iron skillet or other ovenproof skillet and toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Roast until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. Remove skillet from oven and set aside to cool slightly.

In a large bowl, whisk eggs, milk, sage and remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Pour into the skillet and return it to the oven.

Continue cooking until eggs are just about set, 6 to 7 minutes. Remove from the oven and sprinkle with cheese.

Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes.

Cool for a few minutes, cut into wedges, and serve.

Enjoy!

I wish you well.

Sandy

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Gluten-free Chili Rellenos Recipe

by Sandy Kirby Quandt

This super simple gluten-free Chili Rellenos recipe is not only easy to prepare, it is delicious.

  • 10 oz can whole green chilies
  • 2 cups shredded Cheddar cheese
  • 1/4 cup salsa, optional
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup gluten-free Bisquick

Preheat oven to 400 degrees F. Lightly grease 8″ X 8″ baking dish.

 

Open chili peppers lengthwise and remove seeds.

 

Lay chili peppers flat in baking dish, and sprinkle with shredded cheese. If desired, add salsa over cheese.

 

In mixing bowl, lightly beat egg with fork. Add milk and gluten-free Bisquick. Stir.

Pour mixture over peppers and cheese.

 

Bake 30 minutes, or until puffy and golden.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-Free Quick and Easy Vegetable Pie Recipe

by Sandy Kirby Quandt

This gluten-free vegetable pie is quick and easy to fix.

  • 1 10-oz package frozen mixed vegetables
  • 3 cloves garlic, crushed
  • Couple pinches Dried Basil and Dried Oregano
  • Dash Salt and Pepper
  • 1 10-oz gluten-free Cream of Celery soup OR Cream of Mushroom soup
  • 2 tablespoons milk
  • 1/2 cup shredded Cheddar Cheese
  • 1/2 8-oz bag frozen tater tots

Preheat oven to 375 degrees F.

Pre-cook frozen vegetables in microwave per package directions.

 

Lightly grease 8 X 8 baking dish. Mix together vegetables, garlic, herbs, salt and pepper in baking dish.

 

In a small bowl, stir soup with milk until smooth. Pour over vegetable mixture. Sprinkle cheese over vegetables.

 

Place tater tots on top of the cheese, making sure sides touch.

 

Bake for 30-45 minutes until tater tots are crisp and brown on top.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-free Crock Pot Sweet Georgia Ribs Recipe

by Sandy Kirby Quandt

This tasty gluten-free crock pot Sweet Georgia Ribs recipe is a cinch to make. Pilot cooked it in the crock pot, but you could cook the ribs on the grill for 15-20 minutes, if you wanted. To do that, put 1/2 of the sauce in a Ziploc-type bag for later, and 1/2 of the sauce over the ribs when you marinate them overnight. When ready to grill, throw out the sauce the ribs were marinated in, and baste with the rib-free bag of sauce the last 10 minutes of grilling.

  • 2 1/2 lb boneless country-style pork ribs
  • 15 oz can peaches in juice, drained
  • 15 oz can barbecue Sloppy Joe sauce
  • 1/4 cup brown sugar
  • 1/2 tsp hot pepper sauce
  • 1/2 tsp ground ginger
  • 2 tsp Worcestershire sauce

Mash the peaches in a bowl with a fork until pureed. Mix in the rest of the ingredients, except ribs.

 

Place ribs in container, pour sauce over the ribs, cover, and refrigerate overnight. (Pilot used a Pyrex casserole dish, but you could use a large Ziploc-type bag, if you wanted.)

 

To cook, place ribs and sauce in crock pot on low 8 hours until done.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-Free Tandoori Chicken with Vegetables Recipe

by Sandy Kirby Quandt

This delicious gluten-free Tandoori Chicken with vegetables recipe is easy to fix. If you’d like to save time, chop your vegetables before hand.

Chicken:

  • 1/4 cup gluten-free flour (G-f Bisquick can be used)
  • 2 tablespoons curry powder
  • 1/4 teaspoon each, salt and pepper
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon oil

Mix flour, curry powder, salt and pepper in a gallon-sized plastic zipper bag. Add chicken, close bag and shake to coat. Remove chicken from bag. Shake off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

Sauce:

  • 3/4 cup plain low fat yogurt
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin

Mix sauce ingredients in a bowl and set aside.

 

Vegetables:

  • 1 yellow bell pepper
  • 2 medium tomatoes
  • 2 small cucumbers
  • gluten-free wraps

Coarsely chop bell pepper, tomatoes and cucumbers.

Cut chicken diagonally in 1/2 inch wide strips. Place a wrap on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Country Captain Chicken Recipe

by Sandy Kirby Quandt

Pilot recently whipped up a fabulous recipe for gluten-free Country Captain Chicken he found in Anne Byrn’s cookbook, Unbelievably Gluten-Free. He followed the recipe but believes by making a couple tweaks, he can cut the time down on the recipe, and create a totally different dish.

Here is the original recipe as written in the cookbook with Pilot’s tweaks in parenthesis.

This recipe can be made a day in advance, then reheated and served over hot rice. If the sauce needs more thickening, remove the lid of the pan to let the liquid evaporate. If the sauce is the right consistency, leave the lid on the pan.

  • 2 tablespoons gluten-free flour (Pilot used g-f Bisquick)
  • 1 tablespoon plus 1/2 teaspoon curry powder (Red Curry is the spice of choice)
  • salt and pepper to taste
  • 6 skinless boneless chicken thighs 1 1/2 lbs total (Pilot used a whole chicken, cut up, but says he’ll use skinless chicken fingers to cut down on the cooking time. He also believes substituting shrimp for the chicken would be tasty. )
  • 3 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 cans (14 1/2 oz each) diced tomatoes with their juices
  • 1/3 cup raisins
  • Steamed rice for serving
  • Shredded coconut, chopped peanuts, mango chutney, chopped scallions, and cooked crumbled bacon for garnish

Place the Bisquick and 1/2 teaspoon of curry powder in a medium-size bowl. Season with salt and pepper to taste and stir to combine. Add the chicken and toss to coat on all sides. Set aside.

Place the oil in a large frying pan over medium-high heat. (Because our frying pan does not have high enough sides, Pilot placed this in a Dutch Oven.)

When the oil is hot, add the chicken and brown on one side, about 2 minutes, then turn and brown on the other side, 1 to 2 minutes.

Remove the pan from the heat and transfer the  browned chicken to a plate to stay warm.

Place the pan back over medium heat and add the onions, bell pepper, and garlic.Cook stirring, until the vegetables soften, about 3 minutes.

Add the tomatoes (Pilot only added 1 of the cans of juice from the tomatoes) and remaining 1 tablespoon of curry powder and season with salt and black pepper to taste.

Let the mixture simmer, uncovered, until the liquid has reduced a bit, about 10 minutes.

Return the chicken to the pan, spooning the tomato mixture over it.

Cover the pan and reduce the heat to low.

Let the chicken simmer until it is tender and cooked through, 30 to 35 minutes.

Add the raisins to the pan and stir to combine.

If the sauce is too thin, uncover the pan and simmer the sauce over low heat for about 5 minutes.

Serve the chicken warm over rice, and garnish with the coconut, peanuts, chutney, scallions and bacon. (We didn’t add the scallions or bacon, but the chutney is a MUST.)

Enjoy!

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I wish you well.

Sandy

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Gluten-free King Ranch Chicken Mac and Cheese Recipe

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 Chicken Enchiladas Recipe

by Sandy Kirby Quandt

Because this delicious gluten-free chicken enchilada recipe is rather involved, and takes approximately 45 minutes to prepare, another 30-35 minutes to cook, and an additional 10 minutes to rest before eating, Pilot put it together the day before and refrigerated it. The sauce was added right before the casserole was placed in the oven. If you refrigerate this before baking, add at least 15 minutes to the bake time.

• 4 tablespoons vegetable oil
• 1 small onion, thinly sliced, plus 1/2 cup finely chopped onion
• 1 green bell pepper, thinly sliced
• 2 (4 oz) cans chopped green chiles, drained
• 1 1/2 cups chicken broth
• 1 (10 oz) can chopped tomatoes with green chiles with juice – Ro-Tel is a good choice
• 1 teaspoon ground cumin
• 1 1/2 cups sour cream
• 12 corn tortillas, 8-9 inches in diameter
• 4-5 cups shredded cooked chicken – you can use store-bought rotisserie chicken to save time and effort
• 2 cups shredded Cheddar cheese
• 1 cup shredded Monterrey cheese

Preheat oven to 350 degrees F.

Place 2 tablespoons vegetable oil in a large frying pan over medium heat. When the oil is hot add the sliced onion, green pepper and cook, stirring until soft. 3-4 minutes.

Add drained chiles, chicken broth, canned tomatoes with their juice, and cumin.

Cook, stirring uncovered, until slightly thickened. About 15 minutes.

Remove sauce from heat and stir in the sour cream.

Arrange tortillas flat on a large work surface.

Divide the chicken, reserved onion and pepper mixture, and 1 cup Cheddar and 1 cup Monterrey Jack cheeses evenly among the tortillas.

Roll up the tortillas and place them side by side in a 13 X 9 inch glass baking dish.

Pour the sauce over them.

Bake uncovered until the sauce bubbles and the tortillas are heated through, 30-35 minutes. Cover with 1 cup shredded cheddar during last 10 minutes.

The recipe said to remove the baking dish from the oven and let enchiladas rest for about 20 minutes before serving. I didn’t wait that long. We waited 10 minutes. Long enough for them to cool to a comfortable eating temperature.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Eggplant Parmesan Recipe

By Sandy Kirby Quandt

Here is an updated gluten-free recipe from one I used to make before I was diagnosed as gluten-intolerant. I love Eggplant Parmesan, but since I’m gluten-intolerant, that dish of breaded eggplant was crossed off my list. The other day while looking through an old cookbook, I saw the recipe I used to make…and sighed. Then I had an idea. The following recipe is my decades old recipe adapted to be gluten-free. Thanks, Pilot, for finding the gluten-free Panko bread crumbs.

  • 2 medium to large eggplants, peeled and sliced diagonally
  • 15 oz can tomato sauce
  • 2 cups shredded Mozzarella cheese
  • Container of Gluten-free Panko breadcrumbs, or any other type g-f breadcrumbs
  • Container of Grated Parmesan

Slice the eggplant diagonally and soak in enough water to cover for at least 1 hour. Place an empty pan on top of the eggplant to weigh it down and keep it submerged.

After the eggplant has soaked, drain and squeeze out the extra water.

Saute eggplant in very hot oil until light brown. Remove quickly and drain on paper towels.

Place the eggplant in a layer in a 9X12 inch rectangular baking dish.

Sprinkle the bread crumbs, grated Parmesan, and Mozzarella cheese on top of the eggplant. Lightly spoon tomato sauce over cheese.

Continue each layer until all the ingredients are used up.

Top with Mozzarella and bake at 300 degrees F for 30 minutes.

Enjoy!

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I wish you well.

Sandy

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