Gluten Free Kielbasa and Wild Rice Stuffing

 

 

 

 

Gluten Free Kielbasa and Wild Rice Stuffing
 
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Gluten Free Kielbasa and Wild Rice Stuffing
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 (14 oz.) Jennie-O Fully Cooked Hardwood Smoked Turkey Kielbasa - gluten free
  • ½ cup wild black rice
  • ½ cup sprouted brown rice
  • ¼ cup Pacific Chicken Broth - gluten free
  • 6 tablespoons butter
  • 1 cup celery, diced
  • 2 medium onions, diced
  • 1 pound white mushrooms, diced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1 cup Ocean Spray Craisins Dried Cranberries Original - gluten free
  • salt and pepper
  • 3 tablespoons pine nuts, toasted
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix the wild rice and brown rice in a medium pot, cook accordingly until al dente.
  3. Melt butter on a large pan over medium heat. Add the onions and mushrooms, saute for few minutes then add the kielbasa, celery, cranberries, thyme, and sage. Cook for about 3 minutes then season with salt and pepper. Add the rice and stir. Adjust the taste with salt and pepper.
  4. Transfer the mixture to a 9 x 13 inch baking pan. Drizzle ¼ cup chicken broth and cover with foil and bake for 45 minutes. Top with toasted pine nuts before serving. Yum!
Notes
You can also use:
Johnsonville Polish Kielbasa - gluten free

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Gluten Free Fried Pot Stickers

 

 

 

 

Gluten Free Fried Pot Stickers
 
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Gluten Free Fried Pot Stickers
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • ½ pound ground chicken
  • ½ red bell pepper
  • ½ cup shredded green cabbage
  • ⅓ teaspoon white pepper
  • 3 green onions, sliced
  • 1 egg white
  • 1 teaspoon fresh ginger, minced
  • San J Tamari Soy Sauce - gluten free
  • lemon juice for serving
  • oil for frying
  • FOR THE WRAPPER:
  • Follow the wonton wrapper recipe.
Instructions
  1. Combine all the ingredients in a bowl. Brush wonton wrapper with water and scoop about 1 tablespoon of the filling and fold the wrapper. Use a fork and press the edges securing the chicken mixture.
  2. Heat enough oil in a wok or deep fryer over medium to low heat. Fry for few minutes until golden brown. Serve with soy sauce and lemon juice.

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Gluten Free Chicken Enchiladas

 

 

 

 

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Gluten Free Chicken Enchiladas
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 pounds chicken tenders
  • Mission Tortillas Soft Taco - gluten free
  • 1 can (19 oz) La Victoria Green Enchilada Sauce - gluten free
  • 1 can (4 oz) Hatch Select Diced Green Chiles - gluten free
  • 1 cup Daisy Sour Cream - gluten free
  • 12 oz Monterey Jack Cheese, shredded
  • McCormick Garlic Powder - gluten free
  • 2 green onions, sliced
  • olive oil
  • salt and pepper
  • 1 serrano pepper, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 medium tomato, diced
Instructions
  1. Preheat oven to 425 degrees F.
  2. Drizzle olive oil over chicken and season with salt, pepper and garlic powder.
  3. Heat a nonstick pan to medium high heat and cook the chicken until done about 3 minutes. Transfer chicken to a plate and let it cool quickly. Cut or shred the chicken into bite pieces. In a large bowl, combine half of the enchilada sauce, green chiles, half of the cheese and the chicken. In another bowl, combine the sour cream and the remaining enchilada sauce.
  4. Pour half of the sour cream mixture to a 9 x 13 inch baking dish. Top tortillas with about 3 to 4 tablespoons of the chicken mixture, roll it up and place seam down on the baking pan. Top with the remaining sour cream mixture and cheese. Bake for 20 minutes or until bubbly. When done, top with diced tomatoes, cilantro, serrano pepper and green onions. Serve

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Gluten Free Easy Chicken Pot Pie

 

 

 

 

 

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Gluten Free Easy Chicken Pot Pie
 
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Gluten Free Chicken Pot Pie
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds chicken tenders, diced
  • ½ teaspoon McCormick ground sage - gluten free
  • ½ teaspoon McCormick Paprika - gluten free
  • ¼ teaspoon dried oregano
  • olive oil
  • 1 cup frozen pearl onions
  • ½ cup frozen peas
  • ½ cup diced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons Cup4Cup Multipurpose Flour - gluten free
  • 1½ cups Pacific Organic Chicken Stock - gluten free
  • 1 cup heavy cream
  • 1 egg, beaten
  • PIE CRUST MAKES 2
  • 2 cups Cup4Cup Multipurpose Flour - gluten free
  • 1 stick butter or 8 tablespoons, chilled then grated
  • 1 egg, beaten
  • ½ teaspoon salt
  • 7 to 8 tablespoons iced water
  • extra flour for dusting
Instructions
  1. PIE CRUST:
  2. Combine the flour, butter and salt in a large bowl. Incorporate the ingredients by hand then add the egg. Gently stir until mixture becomes crumbly. Then add the iced water and gently knead the dough. Shape the dough into a ball and cut in half.
  3. Place a large enough parchment paper on a working surface or table and sprinkle with flour. Use a rolling pin to shape the dough sprinkling more flour if necessary. You can make the dough slightly bigger than the pan. Cover with another parchment paper. Set aside. You can save and freeze the other for later.
  4. FILLING:
  5. Preheat oven to 400 degrees F.
  6. Season chicken with paprika, sage, salt and pepper. Heat a 10 inch cast iron pan to medium high heat and add a splash of olive oil. Cook the chicken until done about 3 minutes then transfer to a plate. Add more olive oil to the pan and saute the onions, garlic, carrots and green peas about 5 minutes. Season with salt and pepper. Sprinkle 2 tablespoons flour and stir. Add the chicken stock and let simmer until thickened. Then add the heavy cream. Season with salt is necessary. Return the chicken to the pan and cook for 1 or 2 more minutes.
  7. Gently place the pie crust on top of the filling. Tuck in excess pie edges into the pan. Brush the top with egg wash and gently cut 3 to 4 vents on the crust. Bake for 20 to 25 minutes or until the crust is golden brown. Serve
Notes
You can also make a double crust chicken pot pie. Simply brush the bottom and sides of the pan with vegetable oil and firmly fit the crust.

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Gluten Free Hunan Chili Beef

 

 

 

Gluten Free Hunan Chili Beef
 
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Gluten Free Hunan Chili Beef
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 New York Steaks or any good cut, thinly sliced
  • 3 tablespoons vegetable oil
  • 3 tablespoons San J Tarami Soy Sauce - gluten free
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • 3 green onions, sliced into 1 inch pieces
  • 2 teaspoons packed brown sugar
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 jalapeno pepper, seeded and thinly sliced
  • 1 inch fresh ginger, minced
  • 1 can Native Forest Organic Cut Baby Corn - gluten free, drained
  • 1 tablespoon Holland House Sherry Cooking Wine - gluten free
  • salt and pepper
Instructions
  1. In a small bowl, combine 1 tablespoon oil, soy sauce, cornstarch, sherry and brown sugar. Add beef and toss to coat. Set aside.
  2. Heat wok to medium high heat. Drizzle 1 tablespoon oil. Add beef and cook until browned. Transfer to a plate.
  3. Add 1 tablespoon oil to the wok and saute garlic and ginger until fragrant. Add the corn, bell peppers, green onions and jalapeno. Cook for few minutes. Return the beef and stir. Heat for 2 more minutes. Adjust seasoning if needed. Serve

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