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!

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 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!

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 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!

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 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!

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 Thai Spaghetti

by Sandy Kirby Quandt

Pilot made this the other evening. If you are looking for something spicy, a little different, easy to make, and delicious, this could be it.

  • 8 oz gluten-free spaghetti noodles, oil for the cooking water
  • 1 tablespoon vegetable oil
  • 8 oz sliced mushrooms
  • 2 cups pre-shredded carrots
  • 1/2 pound peeled and deveined medium-size shrimp
  • 4 oz fresh snow peas
  • 8 oz Thai peanut sauce
  • 1 lime

Bring a large post of water to a boil over high heat. Add approximately 1 tablespoon vegetable oil to the water to keep the noodles from sticking together.

Stir in the spaghetti. Reduce heat to medium-high and cook the spaghetti until al dente, about 9 minutes. Check your noodles often, as gluten-free noodles can cook quickly and become mushy.

Meanwhile, heat the rest of the oil in a large skillet over medium-high heat. Add the mushrooms and carrots and cook, stirring, about 3 minutes.

Add the shrimp and cook, stirring, until they turn pink and opaque and are cooked through. About 3 minutes.

During the last 2 minutes of the spaghetti cooking time add the snow peas to the pot and cook until they turn bright green and are crisp-tender.

Add the peanut sauce to the shrimp in the skillet, stir to mix, then cook until the peanut sauce is just heated through.

Drain the spaghetti and snow peas well.

Ladle the spaghetti and snow peas into a serving bowl. Spoon the sauce over them.

Squeeze some lime juice over the top of each serving.

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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