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.

chilies-rellenos

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

That’s not grease … it’s peach juice!

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. (Reminds me of a Squirrel Nut Zippers song. đŸ˜‰ )

  • 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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