Gluten Free Creamy Chicken with Mushrooms

 

 

 

 

Gluten Free Creamy Chicken with Mushrooms
 
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Gluten Free Creamy Chicken Mushrooms
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 chicken breasts, skinless and boneless
  • 2 packages 12 oz Pacific Organic Cream of Mushroom Condensed Soup - gluten free
  • ½ cup whole milk
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • kosher salt
  • black pepper
  • 1 pound sliced white mushrooms
  • olive oil
  • 1 teaspoon fresh thyme, minced
  • fresh parsley, chopped for garnish
Instructions
  1. Drizzle olive oil over chicken and season with garlic, thyme, salt and pepper.
  2. Preheat a large cast iron pan to medium high heat and cook the chicken about 3 to 4 minutes per side. Transfer to a plate. On the same pan add butter and mushrooms. Saute mushrooms for about 6 to 8 minutes until they start to brown. Season with salt and pepper. Transfer the mushrooms to a plate. Pour the cream of mushrooms and milk to the pan. Bring to a slow boil then add the chicken. Let simmer for a couple minutes, season with salt and pepper then top with the sauteed mushrooms. Garnish with fresh parsley. Yum!

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Gluten Free Spicy Chicken Tenders

 

 

 

Gluten Free Spicy Chicken Tenders
 
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Gluten Free Spicy Chicken Tenders
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 to 3 pounds chicken tenders
  • 3 to 5 tablespoons Iguana Habanero Pepper Sauce - gluten free
  • 1 cup Sweet Baby Ray's BBQ Sauce - gluten free
  • McCormick Ground Paprika - gluten free
  • McCormick Ground Chili Powder - gluten free
  • McCormick Garlic Powder - gluten free
  • black pepper
  • kosher salt
  • olive oil
  • 2 tablespoons butter
Instructions
  1. Place the chicken on a shallow dish and season with salt, pepper, paprika, garlic powder and chili powder. Heat a large pan over medium heat and add a splash of olive oil. Cook the chicken about 2 to 3 minutes per side until done and transfer to a platter.
  2. Combine the bbq sauce, habanero sauce and butter in a small saucepan and slowly warm it up.
  3. Serve chicken with the bbq - habanero sauce. Yum!

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Gluten Free Japanese Rice Balls (Onigiri)

 

 

 

 

Gluten Free Japanese Rice Balls (Onigiri)
 
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Gluten Free Japanese Rice Balls (Onigiri)
Author:
Recipe type: Side Dish
Cuisine: Japanese
Serves: 4
Ingredients
Instructions
  1. Cook the rice according to package directions.
  2. Transfer to a plate and let it cool. Cool enough to the touch. Divide the rice into equal portions about 4 to 6 depending on how big you want them to be. Wet your hands a few times to prevent the rice from sticking. Place about 2 to 3 tablespoons of chopped chicken in the middle and start molding into a ball.
  3. Cut the seaweed into quarters. Place rice ball on the seaweed and drizzle teriyaki sauce and sprinkle some sesame seeds. Serve

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Best Gluten Free Grilled Jerk Chicken

 

 

 

 

 

Best Gluten Free Grilled Jerk Chicken
 
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Best Gluten Free Grilled Jerk Chicken
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 10 to 12 pieces chicken thighs and drumsticks, skin on
  • ½ teaspoon McCormick ground cinnamon - gluten free
  • 2 teaspoons McCormick ground nutmeg - gluten free
  • ¼ teaspoon McCormick ground cloves - gluten free
  • 2 teaspoons McCormick ground allspice - gluten free
  • 4 tablespoons Heinz Red Wine Vinegar - gluten free
  • 2 habanero peppers, seeded and chopped
  • 1 onion, roughly chopped
  • 2 tablespoons grated ginger
  • 5 cloves garlic, chopped
  • 3 green onions, chopped
  • ½ cup vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ of lime, juiced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons brown sugar
Instructions
  1. Place all the ingredients in a blender (except the chicken) and pulse until smooth.
  2. Place the chicken in a large bowl or baking dish and pour the the marinade over chicken. Coat the chicken with the marinade and refrigerate overnight.
  3. Preheat grill to medium high heat and grill the chicken until charred about 15 minutes.
  4. Serve with lime wedges and sliced green onions. Yum!

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Gluten Free Buffalo Chicken Sandwich

 

 

 

Gluten Free Buffalo Chicken Sandwich
 
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Gluten Free Buffalo Chicken Sandwich
Author:
Recipe type: Main
Serves: 6
Ingredients
  • Udi's Hot Dog Buns - gluten free
  • 6 to 8 pieces chicken tenders
  • ½ cup Frank's Original Cayenne Pepper Sauce - gluten free
  • 3 tablespoons raw honey - naturally gluten free
  • ¼ cup unsalted butter (1/2 stick) melted
  • 1 cup shredded cabbage
  • Litehouse Lite Ranch Dressing - gluten free
  • 1 small apple, cut into thin like matchsticks
  • 1 small shallots, thinly sliced
  • ¼ cup chopped fresh flat parsley
  • 1 stalk celery, thinly sliced
  • 3 tablespoons olive oil
  • 3 tablespoons Bragg Apple Cider Vinegar - gluten free
  • salt and pepper
  • 1 teaspoon sugar
Instructions
  1. In a small bowl, combine the hot sauce, honey and butter. Place the chicken tenders in a large ziploc bag then pour the sauce mixture. Marinate for 30 minutes.
  2. In a large bowl, combine the cabbage, celery, apple, shallots and parsley. Whisk olive oil, vinegar, sugar in a small bowl and season with salt and pepper. Drizzle the mixture over the slaw and toss to incorporate.
  3. Heat grill to medium high heat and grill the chicken about 3 to 4 minutes per side or until done.
  4. Spread ranch dressing on the buns then top with the grilled chicken and the apple slaw. Serve

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