Thursday, April 10, 2014

"Let's go bring back summer" Pasta Salad

Every summer, I make this pasta salad. It is to die for. I crave it all year long. But it must be really warm out for me to indulge in this delicacy. My husband (who doesn't need to eat gluten free), will hover over my shoulder, as I'm making the dressing and cutting the veggies, in hopes that I will let him have a taste. Since summer has come early to San Diego, here we go ... I made my first batch today. And it was fantastic.

Chicken Pasta Salad (Gluten Free)


1/2 c. mayonnaise
1/2 c. Annie's Natural Tuscany Italian salad dressing (you can find this at Sprouts)
3 tbsp. lemon juice
1 tbsp. mustard
1/2 tsp. pepper
1/2 tsp. salt


1 Box Ancient Harvest Quinoa Pasta (Elbows or Garden Pagodas)
3 c. chopped, cooked chicken
2 zucchini, diced
2 red bell peppers, diced
3/4 c. black olives, diced (kalamata olives make it exceptional)
1 med. onion, diced
1 can black beans
2 Roma tomatoes, diced
Cook pasta according to directions; drain and cool. Combine mayonnaise, salad dressing, lemon juice, mustard, salt and pepper and mix well, until blended. Set aside. Cook chicken thoroughly, set aside. Chop and combine remainder of ingredients. In large bowl, mix together dressing, pasta, veggies and chicken. Chill for 2 hours. Stir well then serve in lettuce lined bowl if desired. This recipe can also be made vegetarian. Leave out the chicken and add more vegetables of choice.This salad can be stored in Tupperware in refrigerator for a week. If it starts getting dry, just add more Tuscany Italian Dressing.

Saturday, February 8, 2014

Gluten Free Cajun Chicken

This recipe was quick, easy and extremely delicious!!!! You must try it!!!!

Cajun Chicken (GF)

12 chicken tenders (or 6 chicken breasts)
2 tsp. Cajun seasoning
3/4 tsp. salt
2 Tbsp. vegetable oil
14 ounces gluten-free chicken broth
1 cup uncooked rice
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 cup finely chopped green onions
2 gloves garlic, minced
1/2 tsp. dried thyme
1/4 tsp. ground turmeric

1. Preheat Oven to 350F. Spray 13x9-inch baking dish with nonstick cooking spray.
2. Pat chicken dry; sprinkle both sides with Cajun seasoning and salt. Heat oil in large skillet over medium-high heat. Add chicken; cook 8-10 minutes or until browned on all sides. Transfer to plate.
3. Add broth to skillet. Bring to a boil, scraping up browned bits from bottom of skillet. Add rice, bell peppers, green onions, garlic, thyme, and turmeric; stir well. Pour into prepared baking dish. Arrange chicken over rice mixture. Cover tightly with foil.
4. Bake 1 hour or until chicken is cooked through. Makes 6 servings.

Yogurt Chive Biscuits (GF)

I cannot even begin to explain how amazing these biscuits turned out. These can be served as a breakfast item or with a steak dinner. Quick and easy and delicious!!!!

Yogurt Chive Biscuits (GF)

2 cups gluten-free biscuit baking mix
1 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. dried oregano
1/4 cup (1/2 stick) cold butter, cut into pieces
1 cup plain Greek yogurt
1/2 cup whole milk
1/2 cup finely chopped fresh chives

1. Preheat oven to 400F. Line baking sheet with parchment paper or spray with nonstick cooking spray.
2. Combine baking mix, sugar, salt, and oregano in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add yogurt and milk; stir gently to form soft sticky dough. Stir in chives. Drop dough by 1/4 cupfuls onto prepared baking sheet.
3. Bake 15 minutes or until light golden brown. Remove to wire rack and cool slightly. Serve warm.

Thursday, September 19, 2013

Easy Peasy Shepherd's Pie

 (vegetarian and gluten free)


3 cups mixed veggies. (If frozen, make sure they are thawed and drained).
1 can black beans
1 cup sliced mushrooms
1 (12 oz) carton Cream of Mushroom soup (Sprouts has the GF kind)
6 cups mashed potatoes
Half a bag of Bugles chips, smashed into crumbs (you can also use Chex or Fritos).
1/4 cup dried onions


1. Heat oven to 350 F.
2. Prepare mashed potatoes to your liking.
(I like to make mine creamy with DF butter, almond milk, and a dash of garlic powder).
3. Stir together mixed veggies, beans, mushrooms, and soup in a large bowl.
4. Pour vegetable mixture into ungreased 1 1/2 quart casserole dish.
5. Crush chips into crumbs and mix together with dried onions.
6. Sprinkle half the crumb mixture over the vegetables.
7. Spread potatoes over crumb and onion mixture with a spatula.
8. Bake uncovered for 25 minutes, then sprinkle with remaining crumb mixture.
9. Bake an additional 8-10 minutes until mixture is hot and topping is crispy.

Friday, September 13, 2013

Sesame Chicken (gluten free)

Craving Chinese Food? I know I am! This is the one food genre that I miss the most. Pizza, yes, but I've learned to make yummy GF pizza's at home. But GF Chinese Food ... that's a hard one to master. When I found this recipe online and altered it to be gluten free ... my mouth was watering the entire cook time. As soon as I had my first bite, I was jumping up and down like a kid on Christmas morning. It was so simple, and delicious enough that my family even liked it!!!! And that's a plus. Enjoy!

1 1/2 pound boneless/skinless chicken breasts
1/2 cup all natural honey
1/4 cup gluten free soy sauce
2 Tbsp. dried onion
2 Tbsp. gluten free ketchup
1 Tbsp. oil
1/2 tsp. garlic powder
2 tsp. cornstarch (dissolved in 3 Tbsp water)
Sesame seeds

1 Place chicken in crock pot.
2. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
3. Cook on low for 3-4 hours or on high for 1 1/2 to 2 1/2 hours, or just until chicken is cooked through.
4. Remove chicken from crock pot, but leave sauce.
5. Replace lid and cook sauce on high for ten more minutes until slightly thickened.
6. Cut chicken into bite size pieces and return to crock pot - can leave chicken in to simmer on low or serve.
7. Sprinkle with sesame seeds and serve over rice.

Tuesday, June 11, 2013

Mozzarrella Sticks

I haven't made this recipe in over a year, but summer's here, and with that the desire to fit into my swim suit, since I will be living at the beach. This is one snack I don't feel guilty about indulging in.

It will amaze you. It's only 1/3 of the calories of fried Mozzarella Sticks (which are 500 calories!!!!), and just as delicious, in my opinion.

"Better-Than-Fried" Mozarella Sticks (gluten free)

Inspired by George Duran's cookbook, "Take This Dish and Twist It"

Makes 4-6 Servings


12 sticks Mozzarella String Cheese
3 Tbsp. Tapioca Flour (or any GF flour of your choice)
2 Egg Whites, lightly beaten
1 Tbsp. Water
2 Cups GF Bread Crumbs (I used Glutino)
1 tsp. Garlic Powder
2 tsp. Dried Oregano
1/4 tsp. Ground Pepper
1/8 tsp. Chili Powder
Non-stick Cooking Spray

1 Cup Marinara Sauce, warmed


1. Remove String Cheese from individual packaging and freeze for one hour.
2. Set oven rack to lower third and preheat boiler on high.
3. Place flour in a shallow bowl. Beat egg whites and water and place in a shallow bowl.
4. Mix bread crumbs with the rest of the dry ingredients and place into a third shallow bowl.
5. Remove string cheese from freezer and coat with flour, then dip in egg whites, and finally coat with the bread crumb mixture.
6. Carefully place them on a dish or cutting board and spray with the non-stick spray.
7. Place on an ungreased baking sheet and broil for 2-3 minutes until browned. Using tongs to flip each mozzarella stick carefully and broil for 1-2 minutes until browned.
8. Remove from oven onto a plate and allow the pan to rest for 2-3 minutes before serving with warm marinara sauce.

GF Peanut Butter Cookies

These cookies have become a staple in our house. Mainly because I haven't been able to eat a regular cookie in three years, but now my kids enjoy my gluten free cooking and baking, and they ask me to make these on a regular basis. They are simple, quick, and delicious. A perfect after school snack, or even a last minute dessert before company arrives. I have altered them a bit over the years, and here is my most recent version of this recipe.

Peanut Butter Cookies

  • 1 egg
  • 1 cup creamy natural peanut butter
  • 1cup light brown sugar
  • 1/2 cup shredded coconut (optional)
  • 1/4 tsp. cinnamon (optional)
  1. Preheat oven to 350.
  2. Put all ingredients in bowl. Mix with fork, until all ingredients are combined.
  3. Drop by teaspoon full on ungreased cookie sheet, 1" apart.
  4. Press tops with the tines of a fork (spray fork with cooking spray first to prevent sticking). Bake in oven for approximately 10 minutes. Tops will be soft to touch so don't over bake.
  5. Take off sheet and put on cookie rack to cool. Enjoy!!!