Gluten Free Cheesy Chicken & Rice -- Slow Cooker

This recipe is definitely a new favorite! SOOO yummy! Even if you're not that into cheesy things... it's worth a try -- trust me.

Serves 4
Ingredients:
3 Boneless skinless chicken breasts (I have done this recipe with completely frozen chicken and it still turns out fabulous!)
1 large onion chopped
1 - 8oz box Zataran's Yellow Rice Mix, prepared according to directions on box
1 cup shredded cheddar cheese
1 "can" cream of chicken soup (my recipe = one can. recipe here.)
1 - 15oz can whole kernel corn, drained

Directions:
Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Veggie Dips

If you react to modified food starch like I do, you know that almost ALL veggie dips have that stuff hidden in them. Along with a lot of ranch dressings. But, I have hear to share some quick good news! Otria veggie dip is soo good and I always find coupons for it! Also, if you prefer ranch to dip your veggies in, Wishbone's Ranch dressing is gluten free!

Gluten Free Mushroom & Rice Soup

Hello everyone! With all of this hurricane Sandy weather, I figured I would share a warm soup recipe with you. I can't believe that I live in Ohio and it snowed today! I drove to work this morning in a borderline blizzard! But, it's melted now and all is well :)   Back to the soup.... this recipe is very easy! Usually I'm completely addicted to my crockpot however, this soup was quick even without the crockpot! I am also a huge mushroom fan so this soup is definitely on my fabulous food list!

 

Ingredients:

2 tbsp. olive oil
1 yellow onion, chopped
3 carrots, peeled and chopped
3 c. mushrooms, sliced
3 cans vegetable broth
1 c. white rice
Salt and pepper to taste

Recipe:

1. Heat the olive oil in a pot over medium heat. Add onion and carrots, cooking until soft. 

2. Add mushrooms and cook until soft. Then add vegetable broth and rice, simmering for 10 minutes.

3. Stir until mixture is blended. Add salt and pepper to taste.

Ta-da!! Wonderful, easy, healthy soup! Enjoy!

Apple Pie Caramel Apples

Can you tell I am OBSESSED with caramel lately? It seems to be everywhere in my house! But, if I can eat and know that it's safe... why not?! I hope some of you tried those delightful baked apples :)   Let me know if you did!! Here is another recipe for a caramel covered delight! These apples were actually really easy with just a few much needed pointers....

Tip #1 - Lightly butter or grease the wax paper
Tip #2 - Ignore the ice bowl in the photo.. the orginial recipe says to put your pot in a bowl of ice water in order to rapidly cool the caramel.. do what you want but, I ended up with a mess and a headache!
Tip #3 - Eat them all & don't share :)

Recipe for Apple Pie Caramel Apples:

Ingredients:

• 8 small apples, preferably Granny Smith (about 3 pounds) $
• 2 cups packed light brown sugar
• 1/2 cup light corn syrup
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1 1/2 bags of white melting chocolate disks (found at Micheal's, baking stores, etc)
• 1/2 cup white sugar
• 1 1/2 TBS cinnamon
• Sticks for the apples (I used lollipop sticks and got them in with a hammer)

Directions:

1. Line a baking sheet with lightly buttered or greased wax paper. Stem, wash and dry apples and insert sticks in center of stem ends (I highly suggest using a hammer).
2. Combine sugar, corn syrup, cream and butter in a medium-size, heavy-bottom saucepan. Cook over low heat, gently stirring once or twice, until sugar has dissolved. Increase heat to medium-high and cook, stirring often, until mixture reaches 255ºF on a candy thermometer, about 20 minutes. (To be honest, I do not own a candy thermometer so, I do not see it as necessary for this recipe-- just in case you're worried)
3.  Remove pan from heat. Stir just until mixture starts to thicken into a dipping consistency. Working carefully, tip pan slightly to one side and spin each apple in caramel until thoroughly coated. (If mixture becomes too thick, reheat gently for a few seconds.) Transfer to lined baking sheet and place in refrigerator until caramel is cooled and set, about 15 minutes.
4. While apples are cooling, prepare your cinnamon sugar mix. The measurement is really a guesstimate because I just sort of wing it... I like a lot of cinnamon.
5. Melt the white chocolate in the microwave. I melt mine in 45 second increments until completely melted. Make sure that you use a bowl big enough to properly dip the apples.
6. Take the apples out of the fridge and dip them into the white chocolate. (I spun mine around on their sides to completely cover).
7. Then, over a bowl, sprinkle the cinnamon and sugar over the chocolate.
8. Place back onto the wax paper and refrigerate for another 10 minutes.

Enjoy!

Baked Apple Ice Cream with Homemade Caramel Sauce

 

 So, a few weeks ago I made apple dumplings. SOOOO good! But, while I was looking around on Pinterest I found the idea for these ice cream apple bowls. These beat the pants off the apple dumplings! Favorite fall desert EVER! And, FYI the caramel recipe is SUPER easy! Here's the recipe:

 For the apples:

4 Apples (We used Gala)

1 TBS Cinnamon

1 TBS Sugar

Vanilla Ice Cream -- make sure it's safe of course :)

For the caramel sauce:

1 Cup Sugar

6 TBS Butter

1/2 Cup Water

1/2 Cup Heavy Whipping Cream

Directions for the apples:

1. Preheat oven to 350. Hollow out the apples into little bowls. We used a teaspoon but a melon scooper would work wonderfully! All you have to do is cut the tops off and hollow them out (I personally like mine pretty hollowed with about a 1/4 inch of apple all the way around)

2. Mix together the cinnamon and sugar in a small bowl. Then coat the insides and top edges of the apples with the cinnamon and sugar mixture. 

3. Bake the apples in the oven on a cookie sheet for 20 minutes. Let cool enough to just be warm -- not super hot to the point that your ice cream is liquid.

4. Scoop icecream into your yummy apples and pour caramel sauce over top. ENJOY!!!

Directions for the caramel:

1. Heat a 2 quart or 3 quart saucepan over medium high heat and add sugar and water.

2. Stir vigorously until it comes to a boil. When it boils, stop stirring. You can swirl the pan from now on if needed.

3. Let sugar and water boil until all the sugar granuales are gone and the mixture is an amber color. 

4. Whisk in butter until it melts (the mixture will foam up -- be careful)

5. When the butter is melted, remove from heat and add cream. Whisk in cream until you have a smooth consistency. Then, poor into a mason jar and let cool. 

Refrigerate for up to two weeks.

Gluten Free Cream of Chicken Soup

Here is a recipe for gluten free cream of chicken soup!! This is sooo easy & really comes in handy! My favorite recipe needs cream of chicken and I almost cried when I found out I couldn't have it. But, ha! Problem Solved!!!

By the way, my favorite recipe is this cheesy chicken & rice!


Cream of Chicken Soup -- Gluten Free

Ingredients

• 1 cup milk
• 1 Tbs. butter or margarine
• 2 Tbs. cornstarch
• 1 cube chicken bullion (gluten-free... I use Knorr)
• 1/4 tsp. ground pepper

Directions

1. Combine all ingredients in a small sauce pan.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil and stir 1 minute.

It really could not get easier!!

 

Greek Chicken

Good morning, everyone! I am so excited for Thursday! I get to go to Marcella's for the first time ever not to mention being gluten-free. I hear that they have awesome gluten free options and I can't wait to dig into some yummy food. I have been out to eat quite a few times in the last few weeks and I am SICK and TIRED of salads!! Does anyone else have this issue? People really need to give us some more options! Good thing I usually don't go out to eat much. But anyway, just thought I would share a fun recipe today. This chicken is super yummy and good for you, too! Enjoy!

Original Recipe found here

 

Greek Chicken

Ingredients for Topping:

- 4 oz Feta Cheese

- 1 cup grape tomatoes (halved)

- 1/4 cup pitted Kalamata olives

- 1/4 cup minced fresh parsley

- 1/4 cup lemon juice

- 1/4 cup olive oil

- 1 tbsp fresh chopped oregano

Ingredients for Chicken:

- 3-4 Boneless, Skinless Chicken Breasts

- Salt & Pepper to taste

- 2 tbsp olive oil

- 1 lemon, cut into wedges

Directions:

1. Preheat oven to 450

2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.

3. Heat 2 tablespoons olive oil in a heavy pan over medium-high heat. Season chicken with salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.

4.  Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.