Gluten-free Chicken Soup Recipe

by Sandy Kirby Quandt

Ready for a nice bowl of gluten-free chicken soup loaded with lots of vegetables? Then have I got the soup for you.

  • 3 T olive oil
  • 1 cup onion, minced
  • 2 celery stalks, minced
  • 2 garlic cloves, minced
  • 1 lb boneless chicken breast, skinned and cubed
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces (I used frozen, but you can use fresh.)
  • 1/2 cup corn (I used frozen, but you can use fresh.)
  • 1 cup zucchini, dice
  • 1 small red pepper, minced

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and saute for 5 minutes on medium heat.

Add the garlic and chicken and saute, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, thyme, pepper and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. cover and cook for 10 minutes.

Enjoy!

I wish you well,

Sandy

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Gluten-free Coconut Macaroons Recipe

by Sandy Kirby Quandt

This incredibly simple, awfully sticky, extremely sweet gluten-free coconut macaroons recipe is courtesy Blind Pig and the Acorn.

  • 5 1/3 cups (14ozs) flake coconut
  • 1 can sweetened condensed milk
  • 2 teaspoons of vanilla

Mix all the ingredients together.

Drop by spoonfuls onto well-greased cookie sheets. The cookies are sticky and difficult to remove from the pan. Aluminum foil didn’t help. Next time, I’ll use parchment paper and see what happens.

Bake at 350° for 10 to 12 minutes or till lightly browned.

Once cookies are done, quickly remove them from pan and allow to cool on a cookie rack. The cookies will not hold their form, but that’s okay. Once cooled, you can form them into balls.

Store coconut macaroons in an air-tight container with plastic wrap or parchment paper between each layer to keep them from sticking together.

Enjoy!

I wish you well.

Sandy

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Gluten-free No-bake Peanut Butter Caramel Bars Recipe

by Sandy Kirby Quandt

These No-bake Peanut Butter Caramel Bars courtesy of TIPHERO are delicious, but awfully sticky.

  • 6 cups Rice Chex cereal
  • 1-1/4 cups roasted, salted peanuts, chopped
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 cup creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 6 oz milk chocolate chips

Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl gently combine the Rice Chex and chopped peanuts. Set aside.

In a 4-cup measuring cup stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden then cut into bars. Store the bars in an airtight container.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Ice Cream Cake Recipe

by Sandy Kirby Quandt

This super simple gluten-free ice cream cake recipe is courtesy Blind Pig and the Acorn. I made a few changes to the original recipe. Be forewarned: this is really sweet.

  • 1 stick butter melted
  • 1 cup coconut
  • 4 cups crushed rice Chex cereal
  • 1/2 cup brown sugar
  • 1 cup pecan pieces
  • 1/2 gallon vanilla ice cream
  • Chocolate syrup

Combine butter, coconut, Chex cereal, sugar, and pecans. Mix thoroughly.

Layer half of the mixture in the bottom of an oblong plastic dish with a lid.

Spread softened ice cream on top of mixture. Ice cream will spread easily if you set it out for 10-15 minutes. You can beat it with a mixer if you’d like. I didn’t.

Top with remaining Chex mixture. Cover and put in freezer until firm.

Drizzle with refrigerated chocolate syrup, if desired, and serve.

Enjoy!

I wish you well,

Sandy

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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

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Gluten-free Tamale Pie Recipe

by Sandy Kirby Quandt

This simple gluten-free Tamale Pie recipe is a cinch to make and very tasty.

  • 1 1/2 lb lean ground beef
  • 14 oz can Mexican-style diced tomatoes
  • 11 oz can corn with peppers, drained
  • 16 oz package prepared polenta
  • 1 onion, chopped
  • 3 Tbsp tomato paste,
  • 2 oz can sliced black olives, drained
  • 1-2 Tbsp chili powder per taste
  • 1 cup shredded Pepper Jack Cheddar Cheese

Preheat oven to 375 degrees F.

In a large nonstick skillet over medium heat, cook the beef and onion for five minutes, or until browned.

Add the tomatoes with juice, tomato paste, corn, olives and chili powder.

Simmer for five minutes, then place in a 2 1/2 quart baking dish.

Cut the polenta lengthwise into quarter, then slice across the quarters into wedges 1/4 inch thick. Scatter over the meat and top with the cheese.

Bake for 25-30 minutes, or until the cheese is melted and everything’s bubbling.

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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