Gluten Free Chicken Adobo in a Crock Pot

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gluten free chicken adobo in a crockpotOk I know I need to work on my photography…but this was so easy and so yummy I had to share.  I of course adapted this from a recipe I found on pinterest.  I added gluten free tamari (instead of soy sauce) and some red potatoes.  Then for a garnish I added sheep’s milk feta from Trader Joe’s.  Very easy and gluten free.

Ingredients:

  • Cut up whole organic chicken from Trader Joes
  • 2-organic chicken breasts (boneless skinless are fine)
  • 4-6 medium-sized red potatoes cubed
  • 2 onions (any kind is fine)
  • 3 garlic cloves minced
  • 1 bay leaf
  • 3/4 cup of tamari (gluten-free soy sauce)
  • 1/4 rice vinegar
  • salt and pepper to taste

Optional Items:

  • 1 teaspoon of red pepper (optional my kids like it)
  • Sheep’s milk feta from trader joe’s (optional)
  • white or brown rice to serve with it (optional)
  • Tuscan baby kale (trader joes has an organic bag pre-cut)

Place the onions on bottom of crock pot then lay the chicken in on top.  Mix the soy, vinegar, garlic and salt and pepper together and pour over chicken.  Place bay leaf in with sauce and cook on low for 6 hours or high for 4.  Then when you have about 1.5 hours left to cook layer in the potatoes to cook till the end.  The chicken falls off the bones so you have to spend a little time getting all the bones out of the pot.  I add in some baby Tuscan kale in my bowl with sauce and microwave for 45 seconds to add some greens to my meal and its delicious.  Add some of the sheep milk feta for a little saltier taste.  Yum 🙂

 

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Gluten Free Fresh Chicken Spring Rolls

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Yes I know I take horrible pics but these are really good 🙂 that is my friend Marguerites hand whom I tortured this week by making her roll with rice paper wrappers for the first time. What a good friend 🙂 and I told her it is not about how they look but how yummy they are so remember that when you are rolling yours.

Also thought I would give you college update. Hailey and I had awesome weekend in San Diego. Sorry for not blogging last week, it was the first week I have missed since I started last year. Just too busy with traveling. SDSU campus has changed drastically since I went to college. It was beautiful and we had fun talking to students there. Hailey can do her undergrad kinesiology program and stay for her doctorate in Physical Therapy. The honors program makes it a smaller school for her with many resources. She is going to have a fabulous experience there. Be sure to consider it for your children if they have their major. Thanks to all my friends for listening to me agonize over the work that goes into getting your children to college and go Aztecs!

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1 pound ground chicken (I had them grind thigh meat at meat counter)
2 tablespoons minced ginger
1 garlic clove
2 cups chopped shiitake mushrooms
2 scallions chopped
1 cup of shredded cabbage
2 tablespoons of hoisin sauce (in your store Asian isle plum sauce will work too)
1 package of rice paper wrappers (also in Asian food isle)
2 tablespoons of sesame oil
2 tablespoons of olive oil
1 bottle of Mai Ploy sweet chili sauce for dipping

I adapted this recipe from just taste blog. I had to search out wheat free wrappers and peanut free hoisin sauce. Too many allergies in our family. Start by cooking ginger and garlic in oils for a minute or so then add ground chicken until cooked. Then add the mushrooms until soft. Remove from heat drain water and add hoisin sauce. Next add scallions and cabbage. You can make this ahead of time and leave in fridge. Next take two large plates with a lip on the and fill one with warm water to soften rice wrapper. I cover wrapper in water then move to the other plate to let sit for 30 seconds or so and soften. Next add a heaping tablespoon of cooled meat mixture to center of wrapper. Fold in sides then fold over top and roll. Set on a olive oil sprayed plate to ensure no sticking. You can continue until all are done.

You can set out dipping sauce and enjoy or if you want them a bit crispier you can spray a cookie sheet with olive oil and spray top of rolls and cook in oven for 20 minutes on 425 degrees. I like them fresh but you decide 🙂

Gluten Free Chicken Sausage Soup

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Igluten free chicken sausage soupngredients:

  • 1 package of Trader Joes Sweet Italian Style Chicken Sausage
  • 2 large box containers of Trader Joes Organic Chicken Broth
  • 2 ears of fresh corn cut off cob
  • 1 package of Trader Joes Organic Green beans trimmed and cut bite size
  • 1 cup of Trader Joes Organic baby carrots cut bite size
  • ½ package of Trader Joes wheat free corn penne pasta
  • 5-6 fresh basil leaves
  • 1 teaspoon of red pepper flakes (more if you want it spicier)
  • salt and pepper to taste

Place both containers of chicken broth into stock pot and turn on high.  Next add in sausage to boiling chicken broth by squeezing out bite size pieces from casings.  Once you have removed all sausage from casings you can start to add your veggies.  I start with the beans and spices and let them cook for about 5 minutes then I add the remaining veggies (the corn and carrots) for another 5 minutes.  Then I add the uncooked penne pasta for 10 minutes on low.  By now you should have everything in your pot cooking.  Then after 10 minutes I turn off the heat and let the soup sit for at least a half hour or a little longer.  The longer it sits the better it tastes 🙂

 

Easy One Ingredient Gluten Free BBQ Turkey Burgers

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Summer wouldn’t be summer without a BBQ.  This one is easy, fast and yummy.  My kids (even the teenagers) love this burger.  I use half a pound of meat per burger so that they are filling.  Hope you enjoy.

gluten free bbq turkey burgersIngredients:

½ pound of ground turkey per burger (not white meat  too dry)

Tamari sauce to cover bottom of burger pan or tray holding burgers

I know they don’t look attractive but they are delicious 🙂

Start by forming the ½ pound ground turkey meat into burgers.  I have 5 in the family so I always buy 3 pounds of ground turkey that makes 6 burgers.  Then after the burgers are formed I use a large bottle of Tamari (premium gluten-free soy sauce).  You can get this at any market.  We are gluten-free so I use this but soy sauce will do in a pinch.  It’s a little more salty but good. Poor the Tamari sauce over the burgers so that it covers the burger and the bottom of the pan.  Then I take a spoon and marinate the burger by pouring what is in the pan on top of the burger.  You don’t have to do this but you can once if you have time.  If they sit in the pan for a few minutes the bottom will soak and get nice and juicy.

Next put the burgers on your hot BBQ on the warm setting.  Then use the excess sauce in pan and pour on top of the burger while on the grill.  This will make them extra juicy.  Be sure not to press the burgers while grilling because you lose all the juice.  Grill for 6-8 minutes and then turn over.  Do the same for side 2 being sure not to over cook because the will become dry.

Have all your burger fixings ready and eat!