When Gluten-Free Meets Delicious

GF White chili a

No one in my family is Gluten-Free, but I have friends who are, so I’ve been pinning GF recipes on Pinterest.  Some recipes are just plain strange, but when I found this White Chicken Chili, I knew it would be good!  It was so delicious and had NO SPECIAL INGREDIENTS in it.  You simply substitute coconut milk for the regular milk and corn starch for flour.  This is so good with the thighs, too, but of course, you could use white meat.  I will make this again, not just for my GF friends, but for anyone who wants a delicious bowl of hearty, tasty soup!

GF white chli 5

Here’s the simple recipe:

Slow Cooker Gluten-Free White Chicken Chili

  • 2.5 lbs Boneless, Skinless Chicken Thighs
  • 3 cans Great Northern beans
  • 2 8 oz Cans Diced Green Chilies
  • 1 Very large Yellow Onion diced
  • 1 Tbl Garlic minced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/4 tsp White Pepper
  • 1 Tbl Coarse Real Salt
  • 2 Cups Chicken Broth
  • 1 Cup Coconut Milk (unsweetened)
  • 1/4 Cup Arrowroot Starch or cornstarch (I used cornstarch)
  1. Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
  2. Remove the chicken and place in a bowl. Lightly shred with a fork.
  3. Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
  4. Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
  5. Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
  6. Top with a squeeze of lime juice.

GF white chili 2

Now how about a tasty little sweet ending for this meal or a nice snack that’s also Gluten-Free?  This tastes like real food !  We loved these, and they whip up in minutes!

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Cashew-Coconut Bites

Ingredients

1 Cup Cashew – salted
1 Cup dates
1 Cup unsweetened Coconut
1/2 tsp vanilla
1/4 tsp salt
2 tbl Almond Butter

Instructions

  1. Process dates in a food processor fit with “S” blade until crumbly.
  2. Add coconut, cashews, vanilla and salt and process until well blended and fine.
  3. Add almond butter and process until mixture starts balling up or sticking together.
  4. Roll into balls, 1-2 TBS at a time.
  5. Enjoy! Store in the refrigerator or freezer.

Do you make any Gluten-Free recipes you love?  

With love from my country kitchen,

Denise Signature 150 px

Friday Favorites

This has been another busy week, full of helping with a move, entertaining our daughter, son-in-law and grandsons for two nights (who were the ones moving), church, cooking, cleaning, and lots of baby snuggles.  Those are some of my favorite things from this week, but there’s more, and they’re on my camera, so let’s let the pictures roll…

Liza jane
Sweet Liza Jane…she’s just irresistible! And yes, she’s spoiled!!

 

chalkboard art
This new chalkboard drawing sums up our mornings!
Katie brown chikcen collage
This week on a busy day, I popped a roasting hen in the oven to have for dinner.  This Katie Brown Chicken recipe is so savory and delicious!  It makes the BEST gravy, too!  

Whenever my husband has to be away, he tucks notes around the house for me to find.  It absolutely melts my heart to think he goes to so much trouble to show his love!  I found these and other notes this week while he had to be gone.

Dale collage

I am honestly the most blessed woman to be married to someone so thoughtful and loving.  He is my favorite of all favorites!!! I don’t take him for granted – he’s a gift from God that I am more grateful for him with each passing day!!

I trust you had a some highlights in your week, even if you’re going through some hard things, and I know so many people are right now!  Sometimes we have to choose to look for the little blessings God allows and focus on those in the midst of the difficulties.

What is a highlight from your week?  Have you tried the Katie Brown Chicken?  

Refresh yourself this weekend,

Denise Signature 150 px

 

(L)Oven Monday – Grilled Chicken With Strawberry Salsa

Grilled chicken 2a

Everything about the recipe I’m going to share with you today is just right.  Grilled chicken with crispy, charred edges and flavorful strawberry salsa on top – it’s just perfect!  This was one of the new recipes I found while culling through magazines for inspiration for my menu last week.  This one did not disappoint!  This is from Kraft foods.  The only tweak I made was that I didn’t purchase a vinaigrette; I made my own, and the recipe will follow.

Now on to that gorgeous chicken!

Grilled Chicken with Strawberry Vinaigrette 

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups small strawberries, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh basil

Directions:

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.

Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Transfer chicken to platter; sprinkle with cheese and basil. Serve with strawberry salsa.
Grilled chicken 3
Balsamic Vinaigrette

Ingredients
  1. 1/4 cup balsamic vinegar.
  2. 2 teaspoons dark brown sugar, optional* (See Cook’s Note)
  3. 1 tablespoon chopped garlic.
  4. 1/2 teaspoon salt.
  5. 1/2 teaspoon freshly ground black pepper.
  6. 3/4 cup olive oil.

Mix well in jar.  Refrigerate leftover dressing.

Get a good meat thermometer to check the chicken to see that it’s cooked properly.  If the breasts are thick, butterflying them will help reduce the cooking time.

I love grilling!  Everything just tastes better with the added flavor and the charred ridges! Mmm! Any other grill fans out there?

Enjoy!

Denise Signature 150 px

(L)Oven Monday – “Grilled” Chicken Tenders that Taste Like Cracker Barrel’s

Chicken Tenderloin 1a

I love it when a restaurant has healthy food that’s so good you don’t feel like you’re missing out when you choose to order wisely!  That’s how I feel about Cracker Barrel’s Grilled Chicken Tenders!  They’re so juicy and flavorful that every bite is like an indulgence.  Recently I found This Copycat recipe on Southern Plate that reminds me so much of that delicious entree!  They’re not really grilled, but they have the taste of it!  Let me show you how simple this recipe is!

“Grilled” Chicken Tenderloins

Ingredients
  • 4 boneless, skinless chicken breasts, cut into strips.
  • 1 cup zesty Italian dressing
  • 2 teaspoons lime juice
  • 3 teaspoons honey
Instructions:
  1. Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. Doing this step the night before would make supper a breeze!
  2. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. This can take from 30-40 minutes.
  3. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.

Here’s what it looked like about half way through the cooking process:

Chicken Tenderloin 3

I cooked my chicken in my electric skillet and it took about 30 minutes, so just keep an eye on the your pan to tell when it’s done.  This is so delicious!  I used the leftovers later in the week for wraps for our lunch and it was delicious cold!  This would be a great staple to keep in the freezer!

Chicken Tenderloin 1

 

If you need a super-simple and fast side to go with a meal, here’s something we love:

Canned Potatoes with Rosemary and Tomatoes

Canned potatoes, drained
1 Tbl. Butter
Grape Tomatoes, halved
Rosemary
Salt
Pepper

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Melt butter in small skillet.  Cube the potatoes and add them to the skillet.  Let them get brown and a little “crispy.”  Add herbs and Grape tomatoes. Let cook until tomatoes are warm.

potatoes.jpg

This is a super-easy and yummy meal!  I hope you’ll put it on your menu and then let me know how you like it!

Chicken Tenderloin 2

Do you have a favorite Copycat recipe you make?

With love from my country kitchen,

Denise Signature 150 px

(L)Oven Monday – Chicken Dinner in Under 15 Minutes!

I’ve had the recent loss of a properly working fridge.  Sadness!!!  Because I had to load my milk, eggs, coffee cream, butter and yogurt into the cooler while we wait (and wait and wait) for the repairmen to get the parts and get them installed, I’ve had to be kind of “off-the-cuff” with my meals.  Not having room for fresh vegetables, condiments, etc., I’ve pretty much just been pulling from the freezer and pantry.  “Necessity is the mother on invention” they say, and it’s true!  I had to pull a meal together completely out of necessity and it was  a really happy discovery!

I needed supper to consist of chicken breasts, canned tomatoes and feta cheese because that’s what I had. I found a recipe that sounded good, but I didn’t have the exact ingredients, so I substituted with what I did have, and the results were fabulous!!

chicken with feta 2

This chicken is cooked in under 15 minutes!!! Broiling the chicken gives it a little crispiness that makes it taste like it’s been grilled.  Yum!! If you need  a fabulous meal in a flash, here’s what this recipe calls for:

Chicken breasts filet
Olive Oil
Balsamic Vinegar
Italian Seasoning
Canned Tomatoes
Feta Cheese

Instructions:
Pre-heat oven broiler on high.

Mix equal parts of olive oil and vinegar.  For one LARGE chicken breast, I used about 2 tbl of each.  Brush vinegar mixture on both sides of chicken breast.  Sprinkle with Italian seasoning, on both sides.  Place on a foil-lined baking sheet.

Place baking sheet 4-6 inches from broiler.  Cook for 10 minutes.  Turn and cook until juices run clear.  I had a thick chicken breast, so I cut it in half so it was thinner.  It cooked in the 10 minutes.

Remove from oven and place a spoonful of diced canned tomatoes (drained), on chicken.  Sprinkle with Feta Cheese.  Broil one more minute.  Serve immediately.

My menu for a completely 15 minute meal:

Chicken with Feta and Tomatoes
Steamed Green Beans
Couscous

chicken with feta 3

Seriously, this was so delicious!  My husband said, “This recipe needs to be on the ‘Do-over’ list!”  I agree.  We will be having this again and again even after the fridge gets fixed!  I’m thinking this recipe is the “Silver lining” in this refrigerator trouble!  Thank you, Lord, for these little blessings!

With love from my country kitchen,

Denise Signature 150 px

 

(L)Oven Monday – Successful Sunday Dinner Finale

Baked chicken 1.jpg

Today is the last post for Successful Sunday dinner.  I will continue to share my recipes and what I served at my house, but as far as the 1,2,3’s, we’re going to wrap it up and get you ready to dive into that great Sunday meal for your family!

Remember that if it’s your desire to make Sunday dinner special at your house, it’s going to take some intentional effort and planning. Here were the three crucial steps before getting the meal going:

  1. Ponder the needs –

  2. Plan the menu 

  3. Prepare ahead

  • Ponder the needs -Consider any allergies or health concerns, like diabetes.
  • Plan the menu around those needs, your time and budget.  Typically if I’m making a main dish or a bread that requires lots of time, I’ll make another part of the meal easier to prepare.
  • Prepare ahead by doing everything you can on Saturday (or before).  It will lessen your stress level!
    • Set the table
    • Chop all veggies
    • Marinate meat
    • Prepare the salad
    • Prepare the dessert
    • Get the side dishes started

Let me give you a little rundown on how my week may look when I’m hosting a typical Sunday dinner…

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Early in the week – 

Wednesday – 

  • Make Rolls and freeze
  • Check to see if tablecloth or napkins need ironing

Saturday – 

  • Prep chicken dish and  go ahead and bake it.  All it needs on Sunday is to be warmed up. I wouldn’t leave this dish in the oven during church – it would dry out.
  • Peel potatoes and place in water overnight
  • Cut up apples for salad and place in lemon juice/water mixture overnight
  • Make Vinaigrette for salad
  • Wash and slice strawberries
  • Make tea
  • Set table
  • Set out serving dishes

Sunday – Before church

  • Mix salad ingredients, except dressing
  • Put potatoes in crock pot, turn on high
  • Set rolls out to rise

Sunday – After church

  • Set out a light snack for guests, if needed
  • Warm chicken either in a large pan on the stove or in the microwave on a med setting.
  • Prep asparagus for roasting
  • Mash potatoes and keep warm
  • Bake rolls – Keep warm
  • Roast asparagus
  • Put into serving dishes

Enjoy the meal!!!

Serve dessert and then pray someone volunteers to help with the dishes!

I hope this series has helped you to see that you CAN make Sunday dinner something special and memorable.  Start out small and work your way into more complicated menus.  Do what you feel comfortable with and keep trying to improve your game plan.

 

Remember that the most important ingredient of any meal is THE PEOPLE!  Don’t make it about you and your inadequacies.  Make them feel welcome and important and they will love their time around your Sunday dinner table!

Is there an unanswered question that you have?  I’d be happy to address it!  Leave me a comment here and I promise to answer you!

Let’s eat!

Denise Signature 150 px

 

 

 

(L)Oven Monday – Hot Chicken Salad

hot-chicken-salad-2

If you thought Chicken Salad only came in the cold variety stuffed onto a piece of bread, I have news for you – there’s a hot chicken salad that is totally a comfort food perfect for winter dinner!

 In my hunger for some good ol’ American comfort food after our trip to the Middle East, I pulled out this old recipe last week.  It’s one I often made for company because it’s a great do-ahead dish.  Southerners love their chicken salad, and this is a hot version!  Hot Chicken Salad is the best chicken salad with a cheesy addition.  That cannot be a bad thing!

hot-chicken-salad-3

If you keep roasted chicken breasts in your freezer, you could whip this together in minutes!  The  potato chip topping is both crunchy and a little salty – a perfect addition to the creamy/cheesy chicken salad underneath!  Without further ado, I give you the recipe:

Hot Chicken Salad

Ingredients

2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar Cheese
2/3 cup crushed potato chips

Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

hot-chicken-salad-1

Add a potato dish and a salad and the meal is complete!  It’s a picnic to make, but you’ll be glad you don’t have to wait until picnic season to enjoy this recipe!  

With love from my country kitchen,

Denise Signature 150 px