Gluten Free Baked Spicy Chicken

 

 

 

 

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Gluten Free Baked Spicy Chicken
 
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Gluten Free Baked Spicy Chicken
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 organic boneless and skinless chicken breasts
  • ½ cup Frank's Original RedHot Cayenne Pepper Sauce - gluten free
  • ½ cup raw organic honey - naturally gluten free
  • ½ teaspoon McCormick Red Pepper Flakes - gluten free
  • 1 tablespoon oil
  • salt and pepper
  • 1 tablespoon San J Tamari Soy Sauce - gluten free
  • 1 tablespoon Bragg Unfiltered Raw Apple Cider Vinegar - gluten free
  • 3 cloves garlic, grated
  • fresh cilantro, chopped
Instructions
  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper. Heat a cast iron pan to medium heat and add oil. Sear the chicken about 3 minutes per side then transfer them to a rimmed baking pan.
  3. Meanwhile, in a small saucepan combine the hot sauce, honey, pepper flakes, soy sauce, garlic and vinegar. Heat on low until well blended about 3 minutes.
  4. Drizzle ⅓ of the sauce over chicken. Reserve about ⅓ of the sauce and use the rest for basting. Bake the chicken for about 10 minutes or until chicken is done. Basting halfway. Serve with cilantro and more sauce.

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Gluten Free Pan Seared Salmon with Mango Salsa

 

 

 

 

 

Gluten Free Pan Seared Salmon with Mango Salsa
 
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Gluten Free Pan Seared Salmon with Mango Salsa
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 wild caught sockeye salmon fillets with skin
  • 1 ripe mango, diced
  • 1 small tomato, diced
  • 1 small jalapeno pepper, sliced
  • McCormick Ground Garlic - gluten free
  • 2 green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup olive oil
  • juice of ½ lime
  • salt and pepper
  • 3 tablespoons melted butter
  • fresh dill, chopped
  • roasted asparagus (optional)
Instructions
  1. Preheat oven to 375 degrees F.
  2. Arrange asparagus on a rimmed baking pan, drizzle olive oil and season with salt and pepper. Roast for 12 minutes then set aside.
  3. Season salmon fillets with salt, pepper, ground garlic, dill and drizzle butter all over. Heat a cast iron pan over medium heat. Sear the salmon for few minutes until cooked through and transfer to a plate.
  4. In a medium bowl, combine mango, jalapeno, cilantro, dice tomatoes, green onions, ¼ cup olive oil, lime juice and season with salt and pepper.
  5. Serve salmon with the salsa and asparagus. Yum!

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Gluten Free Bacon Wrapped Chicken

 

 

 

Gluten Free Bacon Wrapped Chicken
 
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Gluten Free Bacon Wrapped Chicken
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 chicken breast, skinless and boneless, cut in half lengthwise
  • 4 garlic cloves, minced
  • ¼ cup fresh cilantro, chopped
  • 8 pieces Applegate Bacon - gluten free
  • organic raw honey, naturally gluten free
  • salt and pepper
  • olive oil
Instructions
  1. Preheat oven to 375 degrees F.
  2. Drizzle olive oil over chicken and season with salt, pepper, garlic and cilantro. Carefully wrap 1 piece of bacon and place them down with the ends of the bacon tucked under. (to prevent the bacon from curling while cooking)
  3. Drizzle honey all over and bake for about 30 to 35 minutes. Broil for 2 to 3 minutes to for a crispier bacon. Serve

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Gluten Free Shrimp Casserole

 

 

 

 

Gluten Free Shrimp Casserole
 
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Gluten Free Shrimp Casserole
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ to 2 pounds wild caught jumbo shrimps, shelled and deveined
  • unsalted butter
  • 4 garlic cloves, minced (divided)
  • 8 oz cheddar cheese, grated
  • 1⅓ cup organic whole milk
  • 1 tablespoon Cup4Cup Multipurpose flour - gluten free
  • 1½ (18 oz total) package Barilla Gluten Free Penne
  • fresh chopped parsley
  • ¼ cup grated parmesan cheese
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook the pasta according to package directions.
  3. Butter a 9 x 13 inch baking pan.
  4. Heat a cast iron pan to medium heat, melt 2 tablespoons butter then add half of the garlic. Saute garlic until fragrant then add the shrimps. Cook for few minutes and season with salt and pepper. Set aside. In a small saucepan, melt 2 tablespoons butter over medium low heat. Add the remaining garlic and saute until fragrant. Add the flour and stir. Slowly add the milk and let it come to a boil and slightly thickened. Remove pan from the heat and add the cheddar cheese. Stir until cheese has completely melted. Season with salt and pepper.
  5. Transfer pasta to the prepared baking pan. Drizzle half of the cheese sauce over the pasta. Top with the shrimps, and the rest of the cheese sauce. Sprinkle half of the parsley and parmesan cheese. Bake for 5 to 8 minutes. Sprinkle more parsley and parmesan cheese before serving.

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Gluten Free Mexican Chicken Tenders

 

 

 

 

 


Gluten Free Mexican Chicken Tenders
 
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Gluten Free Mexican Chicken Tenders
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 12 to 14 chicken tenders
  • McCormick Ground Cumin - gluten free
  • McCormick Chili Powder - gluten free
  • McCormick Ground Paprika - gluten free
  • olive oil
  • 2 medium tomatoes, diced
  • ⅓ cup fresh cilantro, chopped
  • ¼ of small red onion, diced
  • ½ lime juice
  • 1 jalapeno, thinly sliced
  • salt and pepper
  • 2 green onions, sliced
  • ⅓ cup Mezzetta Kalamata pitted olives - gluten free
  • 8 oz grated Cheddar Jack Cheese
Instructions
  1. Drizzle olive oil over chicken, season with paprika, cumin, chili powder, salt and pepper. Marinate for 15 minutes.
  2. Preheat oven to 350 degrees F.
  3. Meanwhile, in a bowl combine the tomatoes, cilantro, red onion, 2 tablespoons olive oil, lime juice and season with salt and pepper.
  4. Heat a large cast iron pan over medium heat. Cook the chicken for few minutes until done about 5 minutes. You can use the same pan or another one, arrange the chicken to go around the pan. Top with cheese, the tomato mixture, olives, and jalapeno. Bake for 5 to 8 minutes or until the cheese has melted. Top with cilantro and green onions. Serve

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