Judy's 10 minute Chicken Dinner

Yes indeed it is CHICKEN DAY! This was very easy, fast and yummy!!! Here it is:

Small skillet at 350 degrees. We own an inexpensive Presto electric skillet. Perfect for a small family meal.

1 c Pacific chicken broth
1 1/2 pounds chicken tenders
1 package onion soup mix

Cook all in the skillet until chicken is tender. Add 1 jar Classico Mushroom Alfredo.
If I had them I would add a can of mushrooms as well.

We enjoyed this with some mixed vegetables and Three Bakers gluten free rye toast.

Enjoy!!!!

Cody's Chicken Casserole

It is funny cooking for Master Gates as he feels everything should be named after him or me:-) Not that I mind, as it makes it easy to remember what we called something.....everything. Gluten free cooking has become my favorite sport/hobby/pass time/challenge. I will eat everything we love, gluten free, eventually. AND I will try everything that looks wonderful gluten free as well. Good times.

For this meal we were looking for a bit of flavor and the ability to clear out some food in the freezer. SO thinking hat on, all items wanted to eliminate on the counter and here I go.

Crust:
1/2 c softened butter
1 c sour cream with chives
1 egg
1 cup of gluten free flour (Pamela's)
1 1/2 t baking powder
1 t salt
1 t sage

Cream butter and sour cream the add remaining ingredients. Mix well. Spread out evenly over base of greased 9x11 pan.

In a bowl mix the following:
2 cups cooked, cubed chicken
1 c chicken broth
1 c mushroom broth
1/4 c gluten free flour (Pamela's) *Use a wire whisk to mix with some of the broth then add to the mix.
1 c onion
2 t onion salt

Mix it all together then pour over crust. Sprinkle with 1/2 c shredded cheddar cheese and 1/4 c shredded Romano. Bake at 400 degrees for 35-40 minutes.

Bisquick Easy Mix Biscuits

A recipe for easy Biscuit's appeared on Facebook today so I tried it out. I love gluten free Bisquick. Pancakes are BETTER than regular....I am just sayin! Anyway, the instructions are:

Preheat oven to 425

Melt 1/2 cup butter in 9x13 pan

Mix:

4 cups Bisquick

1cup 7Up

1 cup sour cream

Mix well. Knead and pat flat on wax paper. Cut with round cutter and place in 9x13 pan.

Bake 12-15 minutes.

I did this and took out at 15 minutes. Slight rise in dough and minimal brown to the top. When taken out bottoms were slightly brown. Inside was soft and taste was great.

I would recommend adding some xantham gum to the recipe to help get the fluff. I have found that browning is 'optional' for many gluten free starches......i.e. they don't brown even if you want them too:-) Not to worry, the taste is not affected. Caution would be to do the touch test so that you are sure you are not over baking items.

 

Hodgson Mill sells xantham in packets which I find really easy to use and store. They have great advice on the side panel for amounts of xantham to add for different projects. Enjoy!

 

 

Looking for help in all the .................................RIGHT places?

It is often a project to get the right food on the plate in the kitchen. And confusing to dissect the many 'experts' on the Internet. The Internet is a friend but certainly can be a foe. Being a savvy surfer is everything when it comes to developing confidence with a gluten free lifestyle. As I have several new to GF living, I am going to provide a few easy tips.

When you are reading start with websites that are well connected to reliable organizations, that have references and that have reputable authors. A bio on the authors should be on the website to let you know who they are, what their background is and what information they are giving (personal or scientific). Note to self - your favorite talk show or gossip magazine is not likely to be the pillar on which to build your knowledge.

Celiac.com   is a very robust website that not only has many resources in one place, there are links to dozens of others. There are testimonials of those living with celiac disease, and articles from experts speaking to living with the disease as well as research related to a cure. Did you know research studies are going on now with vaccine technologies? WOW. http://www.immusant.com/news/

The Celiac Disease Clinics are few but can be awesome connections for you no matter where you live.

                                              Cleveland Clinic Celiac Disease


Celiac Conference University of Chicago                          Columbia University


      If you buy one book make it Celiac Disease: A Hidden Epidemic by Dr Peter Green.  Amazon    

Here is a great Q and A as well:  Dr Peter Green Author and Expert Celiac Disease: A Hidden Epidemic


Next, be patient and make a plan. if you are going to be successful you need to do preparation. Identify what foods need to be replaced, find where you can easily get store bought replacements, make a few kitchen adjustments to assure there is no contamination, be prepared to inspect the menus and service at your favorite restaurants and enjoy finding out you feel better every day.

I have included getting started 'helps' in the beginning posts from April 2012. I am also adding a few of my favorite 'tools' to the page to use and hopefully make the transition more comfortable, an adventure.

In the meantime, try a new recipe or two for a yummy gluten free treat to make your learning curve easier.

Traditional Spritz Cookies

**Replaced flour with Pamela's Gluten Free Baking Flour**

Chocolate Covered Strawberries

**For a very low calorie option, dip in Walden's Chocolate, Caramel, Marshmallow or Strawberry Dip**

Stuffed Green Pepper

**Use Schars Gluten Free Crackers or Gillian's Gluten Free Bread Crumbs in place of bread**

Cowboy Casserole

**Prepare soup then add 1-2 pounds ground beef, browned, and bake for 30 minutes at 350**

Can top with cheese:-)