"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)

Dressing: 

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

Pasta:

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.

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.