Gluten-free Chicken Kabobs with Feta-Cucumber Salsa Recipe

by Sandy Kirby Quandt

This gluten-free Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken, if you prefer.

2 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon coarse sea salt, divided
Juice and zest of 1 lemon, divided
1 large cucumber, peeled, seeded, and roughly chopped
1/4 pound (about 1 cup) crumbled feta cheese
1/3 cup finely diced red onion
1/4 cup finely chopped fresh parsley

 

In a large bowl, combine chicken, garlic, pepper, 2 tablespoons oil, 1/2 teaspoon salt, and all but 1 tablespoon of lemon juice and toss to coat.

Marinate at least 20 minutes or up to 8 hours.

 

Meanwhile, finely chop cucumbers. Transfer to a bowl and stir in feta, onion, parsley, lemon zest, remaining 1 tablespoon lemon juice, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt.

Cover and refrigerate up to 8 hours; bring to room temperature before serving.

Prepare grill for medium-high-heat cooking. Can also be broiled in oven. Thread chicken on metal, or well-soaked wood or bamboo skewers, and grill, turning frequently until browned and cooked through, 6 to 8 minutes.

 

Remove chicken from skewers, place on a platter and spoon feta-cucumber relish over top.

Enjoy!

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

I wish you well.

Sandy

[bctt tweet=”This gluten-free Chicken Kabobs with Feta-Cucumber Salsa recipe combines cucumbers and tangy feta cheese to make a delicious addition to garlicky grilled chicken. ” username=”SandyKQuandt”]

Gluten-free Grasshopper Bars Recipe

by Sandy Kirby Quandt

If you love chocolate and mint together, these Gluten-free Grasshopper Bars are for you. This recipe is involved, but worth the effort.

  • 1/2 c. milk
  • 3 c. mini marshmallows
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons plus 1 cup heavy cream
  • 2 teaspoons pure peppermint extract (if you want it really minty, use 1 tablespoon instead of 2 teaspoons.)
  • 1 teaspoon pure vanilla extract
  • 6 to 8 drops liquid green food coloring (optional)
  • Crust
  • 34 gluten-free chocolate wafer cookies (I used a box of Kinnikinnick brand chocolate animal crackers.)
  • 6 tbsp. unsalted butter, melted
  • Topping
  • 3/4 c. heavy cream
  • 6 oz. bittersweet chocolate, finely chopped (You can use chocolate chips, but the bittersweet chocolate works best.)

 

In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour.

 

Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate. (If you don’t have a food processor, put the cookies in a plastic bag and crush to make crumbs. Combine butter with a fork.)

 

Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.

 

Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.

 

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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[bctt tweet=”If you love chocolate and mint together, these Gluten-free Grasshopper Bars are for you. This recipe is involved, but worth the effort.” username=”SandyKQuandt”]

Gluten-free Taco Pie Recipe

by Sandy Kirby Quandt

Pilot found this yummy gluten-free Taco Pie recipe in one of the cookbooks Sissy sent us, Silver Anniversary Cookbook The Orlando DVA Outpatient Clinic Employee Association. The recipe is courtesy Barbara Hatch.

  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 1 1/4 oz envelope taco seasoning mix
  • 16 oz jar thick picante sauce
  • 1 egg, beaten well
  • 4.5 oz can chopped green chilies, do NOT drain
  • 1 frozen Gluten-free pie crust
  • 1 1/2 cup Monterey Jack shredded cheese, mixed with
  • 1 cup medium sharp Cheddar shredded cheese
  • 3/4 cup broken tortilla chips

Garnishes:

  • shredded lettuce
  • chopped tomatoes
  • green onions
  • sliced olives
  • sour cream

Saute beef and onion. Drain, if necessary.

Add taco seasoning and 1 cup picante sauce. Simmer 8 minutes, remove from heat and stir in the egg.

 

Sprinkle pie crust with 1 cup of the mixed cheeses. Top the cheese with the green chilies.

Pour beef mixture over the chilies.

 

Top beef with the remaining cheese.

Sprinkle tortilla chips over the cheese.

Bake on a preheated baking sheet at 350 degrees F. for 25 minutes.

Remove from oven and allow to cool for 10 minutes.

Cut pie into 6 slices and serve. Top with desired garnishes.

Enjoy!

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

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 Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”Gluten-free Taco Pie Recipe” username=”SandyKQuandt”]

Gluten-free Avocado Fajita Chicken Salad Recipe

by Sandy Kirby Quandt

This refreshingly tasty Gluten-free Avocado Fajita Chicken Salad Recipe is simple to make and full of flavor.

  • 1 package frozen chicken fajita meat
  • 2 ripe Beefsteak tomatoes, diced
  • 1/2 cup Kalamata olives
  • 1 cup canned chick peas, drained
  • 2 ripe avocados, sliced
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • 1/2 cup vinaigrette dressing
  • corn chips

Heat chicken fajita meat until warm per package directions.

Place diced tomatoes, drained chick peas, and olives in a large bowl.

Add parsley and paprika.

Gently toss in vinaigrette.

Place in serving bowls. Top with sliced avocado and fajita meat.

Add corn chips crumbled or whole.

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 Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”This refreshingly tasty Gluten-free Avocado Fajita Chicken Salad Recipe is simple to make and full of flavor.” username=”SandyKQuandt”]

Gluten-free French Onion Soup Burgers Recipe

by Sandy Kirby Quandt

Pilot has quite a culinary repertoire of burger recipes, and he’s just added French onion soup burgers to the list. Delicious!

This recipe is for four quarter-pound burgers.

  • 1/4 cup olive oil, plus extra for brushing on gluten-free bread
  • 3 cups packed thinly sliced onion
  • Kosher salt
  • 1 teaspoon minced garlic plus 1 whole clove cut in half
  • 1/2 teaspoon thyme
  • 1/2 cup beef or chicken broth or water
  • Pepper
  • Four 4-inch pieces of gluten-free French bread, cut in half
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 pound ground beef, shaped into 4 burgers
  • 3 ounces thinly sliced Gruyere, or Swiss cheese
  • 1/3 cup red wine, or water

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion and a pinch of salt, reduce heat to medium-low and cook, covered, stirring occasionally, until the onion is very tender, about 15 minutes. (While the onions are cooking, pre-heat the broiler. Brush the cut sides of the French bread liberally with olive oil and broil the bread cut side up, until it is golden.)

Remove the skillet lid and continue to cook the onion, uncovered, stirring frequently, until the onion is golden brown, about 15 minutes. Add the minced garlic and the thyme and cook, stirring, 1 minute.

Add the broth and cook, stirring the onions constantly to scrape up the glaze at the bottom of the pan, until most of the liquid has been absorbed. Transfer the mixture to a bowl, add salt and pepper to taste and set aside.

Remove bread from oven and rub with the cut garlic clove. Transfer the bread to plates.

In a small bowl, stir together the mayonnaise and the mustard and spread evenly on the bread.

In the skillet, heat the remaining 2 tablespoons oil over high. Season the burgers on both sides with salt and pepper and add to the pan. Reduce the heat to medium-high and cook.

Remove the skillet from heat, spoon off and discard all but 1 tablespoon of the fat and top each burger with 1/4 of the onion mixture and 1/4 of the cheese.

Pour the wine into the skillet and put it on the burner. Reduce the heat to medium, cover and cook the burgers just until the cheese is melted, about 1 minute. Transfer the burgers to the bread.

Simmer the liquid, scraping the bottom of the skillet until it is syrupy and spoon it over the burgers. Top with remaining bread half.

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 Sunday, Tuesday, and Thursday. Thanks!

[bctt tweet=”Gluten-free French Onion Soup Burgers Recipe” username=”SandyKQuandt”]