Gluten-free Can Can Chicken Recipe

by Sandy Kirby Quandt

Using canned chicken and soup, here is a gluten-free chicken recipe for a super simple, very tasty one dish meal I thoroughly enjoy fixing and eating.

Pilot recently went out of town for business. Those of you who follow this blog know I am not the cook around here. Pilot is. So with him out of town, I had three options.

  1. Go out to eat
  2. Fix a frozen dinner
  3. Cook something I used to cook before Pilot and I married

(If Sissy and Chief lived close by, I would have a fourth option. Invite myself to their house for dinner. 🙂 )

I opted for door number three.

If you’ve paid attention to any of the recipes on this blog, you’ll also notice they have more pictures. Like I said … Pilot is our chef. He likes to cook multiple step recipes. Not me.

  • 2 cans (12 oz each ) gluten-free cream of chicken soup (I use Pacific and it comes in a box)
  • 2 cans (12 oz) chicken
  • 1 1/3 cup minute rice
  • 8 oz water (You could use the water from the cans of chicken for this)
  • Gluten-free French fried onions, or gluten-free rice chow mein noodles (The onions really do make the dish. I’ve noticed stores are more likely to have the gluten-free version near Thanksgiving and Christmas, since lots of people use them for their mushroom/green bean casserole that is so popular this time of the year.)
  • I add ground black pepper, but you don’t have to.

Combine all ingredients except fried onions (or noodles). Place in large skillet.

Stir to mix.

Bring to a boil.

Cover, reduce heat and simmer 7 minutes.

Top with fried onions.

There you go. Super simple and very tasty.

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 Greek-style Shrimp Recipe

by Sandy Kirby Quandt

This gluten-free Greek-style shrimp recipe has loads of flavor blended together for the perfect meal.

  • 8 oz quinoa or rice
  • 1 small eggplant
  • 1 medium red onion
  • 1 1/2 cups shredded carrots
  • 3 tablespoons olive oil
  • 12 oz shelled and deveined shrimp, thawed if frozen
  • 1/4 teaspoon each salt and pepper
  • 5-6 oz baby spinach
  • 3/4 cup crumbled feta cheese

Cook quinoa or rice according to package directions. Set aside.

Cut eggplant in 1/4 inch thick rounds. Stack a few at a time, and cut into 1/4 inch wide strips. Cut onion in thin wedges.

 

Add oil in large nonstick skillet and heat over medium-high heat.

Add eggplant, onion and carrots. Cook, stirring occasionally, 4 minutes, or until eggplant is almost tender.

 

Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes until shrimp are just cooked through.

 

Add spinach, stir until wilted.

Sprinkle with feta.

 

Spoon over quinoa or rice.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Sausage Alfredo Recipe

by Sandy Kirby Quandt

Pilot whipped up this delicious gluten-free one dish Sausage Alfredo meal the other night. It’s simple and quick.

  • 1 pound package smoked sausage
  • 8 oz gluten-free pasta, cooked, drained
  • 2 cups heavy cream
  • 1 – 2 tsp salt-free Cajun seasoning (salt to taste)
  • 1/2 cup grated Parmesan cheese

Prepare gluten-free pasta according to package directions. Drain and set aside.

 

Saute sausage for 5 minutes.

 

Add cream and Cajun seasoning and boil. Reduce heat. Simmer 3-4 minutes or until mixture begins to thicken.

Stir in Parmesan cheese.

 

Add pasta and toss.

Enjoy!

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I wish you well.

Sandy

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Gluten-free No Bake Banana Split Pie Recipe

by Sandy Kirby Quandt

  • 2 cups gluten-free graham cracker crumbs (Or you can purchase a gluten-free graham cracker pie crust, and eliminate the cracker crumbs and butter.)
  • ½ cup melted butter
  • 4 ounces cream cheese, at room temperature
  • 16 ounces dessert whipped topping (like Cool Whip)
  • 2-3 large bananas, sliced
  • 1 pint strawberries, hulled and sliced
  • 1 (20 ounce) can crushed pineapple, drained well
  • ½ cup chopped nuts
  • Chocolate syrup
  • 8 – 10 maraschino cherries, patted dry

Combine the graham cracker crumbs with the melted butter and press firmly into a 9 inch deep dish pie pan. (If you use a pre-made pie crust, you can skip these steps.)

Beat the cream cheese with a mixer until smooth.

Combine one third of the whipped topping with the cream cheese, mixing well. Spread onto the crust.

Top with sliced bananas, strawberries, and pineapple, in that order.

 

 

Spread the remaining whipped topping on top of the pie.

 

Refrigerate for 4 hours or up to a day ahead.

Before serving sprinkle the chopped nuts on top of the pie, drizzle with chocolate syrup and place maraschino cherries on top.

Enjoy!

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I wish you well.

Sandy

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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 Ginger Cookies Recipe

by Sandy Kirby Quandt

This delicious gluten-free ginger cookie recipe comes from Recipes, Remedies & Rumors from the Cades Cove Preservation Association, by way of Blind Pig and the Acorn. These gluten-free ginger cookies are simple to make, don’t take long to bake, and are gone in a flash.

  • 3/4 cup shortening
  • 1 cup sugar
  • 1 beaten egg
  • 1/4 cup molasses or sorghum syrup (I used sorghum)
  • 2 cups gluten-free flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger
  • additional sugar

Cream together shortening, egg, sugar and sorghum (or molasses if using)

 

Sift together flour, salt, baking soda, cinnamon, cloves, and ginger.

 

Add the sifted ingredients a little bit at a time, mixing thoroughly after each addition.

Roll cookie dough into small round balls about the size of large marbles.

 

Roll balls in sugar and place on cookie ungreased cookie sheet.

Flatten slightly with a fork.

 

Bake 350 degrees F for 8-10 minutes, or until done.

Allow to cool on pan before removing.

 

Enjoy!

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I wish you well.

Sandy

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Gluten-Free Rotisserie Chicken and Black Bean Soup Recipe

by Sandy Kirby Quandt

Pilot made this tasty gluten-free rotisserie chicken and black bean soup recipe the other night and I wanted to share it with you.

To speed up the prep time, you might want to de-bone the rotisserie chicken ahead of time.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups low-sodium chicken stock, hot
  • 1 1/2 cups water, hot
  • 15-ounce can black beans, rinsed and drained
  • 1 8-ounce can corn, drained (you can use a cup of frozen corn, thawed, instead)
  • 2 cups shredded chicken from a rotisserie chicken
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • 1/2 large avocado, cubed

In a large, heavy pot over medium-high, heat the oil.

Add the onion, celery and carrots and cook until starting to get tender, about 5 minutes.

Add the garlic and red pepper flakes, then stir until fragrant, about 1 minute.

Add the stock, water, beans, corn and chicken and bring to a simmer.

Reduce heat to medium-low and simmer for 10 minutes.

Stir in the lime juice. Season with salt and pepper to taste.

Top soup with avocado. (If you’re tempted to skip the avocado, I suggest you don’t. To me, it really enhanced the flavor of the soup.)

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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Living Gluten-free

courtesy pixabayby Sandy Kirby Quandt

It’s that time of year again.

Friends. Family. Holiday parties.

Food full of gluten.

Sigh.

courtesy pixabayUnless you have food allergies, it may be difficult to understand how hard it is for those of us who are gluten intolerant when we are invited to special events that revolve around food.

Sure. We’d love to join you in eating all the goodies, but you know what? If we did, we’d literally make ourselves sick.

In my case, that means intense abdominal pain for over a week.

Sorry, but no matter how delicious your, “It’s only got a little wheat in it.” may be, although I would love to, I’m not eating it.

It isn’t only during the two month span between November 1 and January 1 when I have to be vigilant to make sure I know what’s in something before I eat it, but it seems there are more events packed into that span of time.

If someone with a food allergy asks what will be on the menu, please don’t look at them courtesy binglike they are calling you a bad name.

If I had to guess, I’d say they’re not. Honest.

They just need to know whether there will be anything they can eat.

And please, understand when you tell them they should eat at home or bring their own food how uncomfortable that is.

Trust me. I know.

I’ve been told that. Done that. And from now on will politely decline to attend and hope they understand.

Rudolph’s red nose would be less conspicuous or out of place.

There are a lot of gluten-free food options out there and I am blessed with friends and family members who are sympathetic to my dilemma and provide things I can eat.

Thank you. Thank you. Thank you.

For those of you who don’t understand … would you tell a diabetic to eat sugar?

While we know nothing God calls clean is unclean there are foods some of us need to avoid. Please be sensitive to your friends’ allergies. I thank you, and I’m sure they will as well.

If you need help finding a gluten-free recipe, check out my recipe page. 🙂

If you have allergies, how do you handle being at events where food is served?

Leave a comment below to share your thoughts on the subject. If you think others would appreciate reading this, please share it through the social media buttons.

He was hungry and wanted to eat, but while the food was being prepared, he had a vision. He saw heaven opened and something coming down that looked like a big sheet being lowered to earth by its four corners. In it were all kinds of animals, reptiles, and birds. Then a voice said to Peter, “Get up, Peter; kill and eat.”

 But Peter said, “No, Lord! I have never eaten food that is unholy or unclean.”

But the voice said to him again, “God has made these things clean, so don’t call them ‘unholy’!” Acts 10:10-15

I wish you well.

Sandy

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