Chicken and Dumplings

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Mom's good old Chicken and Dumplings, with the gluten-free modifications. And Justin liked the dumplings, too!

Ingredients
chicken*
oil

Coating for Chicken
1 cup brown rice flour
2 t. salt
2 t. paprika
1/4 t. pepper

Gravy
2 Tbsp. brown rice flour
1 1/2 cup milk

Dumplings
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
3 tsp. baking powder
1 tsp. xanthan gum
3/4 tsp. salt
3 Tbsp. shortening
3/4 cup milk

* (I use whatever quantity of boneless, skinless chicken breasts I want. The recipe calls for a 4 1/2 to 5 pound stewing chicken, cut up.)

Cut chicken breasts into several pieces. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of oil in a large skillet or Dutch oven and brown chicken over medium heat.

Add water to the skillet. Cover and simmer until the chicken is fork-tender, 2 to 3 hours, adding more water if necessary. Make the gravy by adding a milk and flour mixture to the chicken and water it has been cooking in. (Make as much or as little gravy as you like.)

Heat to boiling, stirring constantly. Boil and stir 1 minute. Prepare dough for dumplings by measuring the dry ingredients into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.and drop by spoonfuls onto hot chicken. Cook uncovered on medium-low for 10 minutes. Cover and cook 20 minutes longer.

Guedo Tacos

Chicken:
4 chicken breasts – flattened
2 T. oil
2 T. garlic powder
2 t. cumin
2 T. chili powder
¼ t. oregano
dash of cinnamon
juice of 1 lime

Tacos:
2 dozen corn tortillas
½ lb. grated cheese

Garnishes:
½ head cabbage, core removed and shredded
limes- quartered (to squeeze juice on tacos)
tomatoes – diced
onion – diced
sour cream
salsa
Pico de Gallo
guacamole

To flatten chicken place breasts between 2 sheets of plastic wrap and pound with the flat side of a meat mallet. This allows the meat to cook evenly. Place the chicken breasts in a zip lock bag and add oil, garlic powder, cumin, chili powder, oregano, and lime juice. Refrigerate and allow to marinate for at least 1 hour. Remove form marinade and grill until chicken is done. Allow to rest 5 minutes before slicing. Slice into thin strips.

To make tacos: Pre heat a non-stick skillet. Take one corn tortilla and dip in water. Place in the hot skillet. Add a small handful of cheese and top with another wet tortilla. Allow to cook about 1 minute or until tortilla starts to brown. Flip and cook other side. Place on plate. Add several pieces of chicken and top with garnishes.

Banana Nut Muffins

Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1/2 cup rice flour (brown or white)
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 3/4 tsp. xanthan gum
• 1 cup chopped walnuts (toasted or raw)

Directions

No need for a mixer with this recipe.

1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

2 Mix in the sugar, egg, and vanilla.

3 Sprinkle the baking soda and salt over the mixture and mix in.

4 Sift the flours and xanthan gum together in a separate bowl before adding to wet mixture. Mix until it is just incorporated. Fold in the chopped walnuts.

5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Yield: Makes 12 muffins.