Lime Coconut Chicken

Make this. You won't be sorry. Original recipe found here.

Ingredients:

2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges

Instructions:
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.

Tomato Basil Chicken

Original recipe found here.

Ingredients: (4 servings)
2 chicken breasts
kosher salt and black pepper
2 Tbsp extra olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 Tbsp cold butter
1/2 cup fresh basil, chopped
parmesan cheese for garnish

cooked pasta

Season chicken breasts with salt and pepper. Add a couple of tablespoons of olive oil to skillet. When the oil is hot, add the chicken breasts. Cook 4-5 minutes per side.

Add tomatoes, basil, butter, and garlic. Stir. When your chicken is done, turn down to low.

Remove the cooked chicken to a cutting board and allow to rest for a couple of minutes. Cut the chicken into slices on the bias. Serve chicken over pasta, topped with tomato basil sauce and parmesan cheese.

Creamy White Chili

Ingredients: 

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 1 medium onion, chopped 
• 1 1/2 teaspoons garlic powder 
• 1 tablespoon oil 
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained 
• 1 can (14 1/2 ounces) chicken broth 
• 1-2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can) 
• 1 teaspoon salt 
• 1 teaspoon ground cumin 
• 1 teaspoon dried oregano 
• 1/4-1/2 teaspoon pepper 
• 1/4 teaspoon cayenne pepper (omit if you like less heat)
• 1 cup sour cream 
• 1/2 cup whipping cream 

Directions:
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Crock-pot Roasted Chicken

Ingredients:

• 1 whole chicken, skin removed
• 2 t salt
• 1 t paprika
• 1 t onion powder
• 1/2 t thyme
• 1 t italian seasoning
• 1/2 t pepper

Directions:

• Mix seasonings and rub on outside and inside of chicken.
• Cook in crockpot: high for 4 hours, low for 6-8 hours

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.

Salsa Chicken

I found this recipe here, and made just a slight change.

Ingredients:
1 pound boneless skinless chicken breasts
1 recipe condensed cream soup
1 t gf chicken boullion
1 cup salsa
1 T taco seasoning
1/2 can black beans (rinsed and drained)

2 T chopped cilantro

2 t lime juice
1/4 c sour cream
optional: grated cheddar cheese to sprinkle on top when serving

Directions:
Place chicken, soup, boullion, and salsa in a crock pot. Sprinkle taco seasoning over everything. Cook on low for 6-8 hours. Pull the chicken out and shred, then return back to crock pot. Stir in black beans, cilantro, lime juice, and cilantro and continue cooking until everything is heated through. Serve over rice.

Thai Coconut Chicken

Quite similar to Chicken and Broccoli Curry, but a few good additions to the sauce.

Ingredients

1-2 chicken breasts, sliced thinly
1 red onion, chopped
3 cloves garlic
1 t. olive oil

1 red pepper, diced
1 large handful snap peas
1 cup of another vegetable (I used broccoli)
1/4 bunch cilantro

Sauce:
1 can lite coconut milk
2 T red curry paste
1 1/2 t ground ginger
2 T brown sugar

Directions

Saute onion, garlic and chicken in olive oil. When chicken is done, add vegetables and sauce and simmer for 5 minutes. Serve over jasmine rice.

Potato-Ham Bake

An easy meal to make with leftover ham.

Ingredients:


1 lb. Yukon gold potatoes, sliced (you can use any potato, but Yukon or red potatoes are best)
1 8-oz. tub light cream cheese spread with chives and onion
3/4 c. milk
1/4 c. finely shredded Parmesan cheese
1 T. snipped fresh tarragon or 1/2 t. dried tarragon
8 oz. cooked boneless ham, cut in bite-sized pieces
1 lb. fresh asparagus spears, trimmed, cut in 2 to 3 inch pieces


Directions:

1. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender.  Drain; transfer to bowl and set aside.
2. For sauce, in same pan combine cream cheese, milk, 2 T. Parmesan, and 1/4 t. black pepper.  Heat and whisk until smooth and cheese is melted.  Remove form heat; stir in tarragon.
3. Layer potatoes, ham, asparagus, and sauce in 1 1/2 qt. baking dish.  Bake, covered, at 400 degrees for 20 minutes.
4. Uncover, sprinkle remaining Parmesan.  Bake 10 to 12 minutes.
5. Let stand 5 minutes.  Top with tarragon and freshly ground black pepper.  Serves 4.

Key West Chicken

This recipe is from allrecipes.com.  My sister had this for her birthday dinner the other night, and it was yummy.  The best part -  it is a great quick and easy dinner.  The chicken doesn't have to marinate for very long - 30 minutes and it's still very flavorful.  In addition, the ingredients are kitchen staples.

Ingredients:

3 T. GF soy sauce
1 T. honey
1 T. vegetable oil
1 t. lime juice
1 t. chopped garlic
4 skinless, boneless chicken breast halves

Directions:

1. In a shallow container, blend all ingredients and then add chicken.  Turn to coat.  Cover, and marinate in fridge for 30 minutes.
2. Grill chicken 6 to 8 minutes on each side, until juices run clear.

Tikka Masala

This is a simple recipe my husband's family found on allrecipes.com. They modified it by omitting the marinating step, deciding that it didn't make enough difference in taste. And I modified it a little further by adding spinach and tomatoes. We thoroughly enjoyed it for dinner last night.


Ingredients:

1/2 c brown rice
1/3 c wild rice
14 oz gf chicken broth

3-4 chicken breasts

1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeds removed and sliced thin
2 t ground cumin
2 t paprika
1 t salt, or to taste
1 can tomato sauce (8 oz)
1 c heavy cream
1/4 c chopped fresh cilantro

Baby spinach, torn
Tomato, diced


Directions:

1. Bring chicken broth to a boil, then stir in brown and wild rice. Cover and simmer on low for 45-50 minutes.
2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20-25 minutes. Remove jalapeno slices and discard. 
3. Season chicken breasts with salt and pepper, then grill until no longer pink. Dice.
4. Add grilled chicken to sauce, and simmer for 10 minutes. Stir in chopped cilantro.
5. Serve chicken over rice and baby spinach, then top with tomatoes.

Fajetas

This recipe came from some good friends of mine, out of a grilling cookbook. Yum, yum! Don't eat it without the vinaigrette!

Ingredients:

2 lb chicken (boneless, skinless)
2 onions, peeled and quartered
2 bell peppers, cored, seeded, and quartered
sour cream
tortillas (corn for the gluten free eaters, flour for everyone else)

Marinade:
zest and juice of 2 limes
1/4 c olive oil
1 T chili powder
1 clove garlic, minced
1/2 t salt
1/4 t pepper
2 T cilantro, chopped

Oil Mixture:
1/4 c olive oil
1 T chili powder
1/2 t salt
1/4 t pepper

Avocado Vinaigrette:
2 avocados, peeled and pitted
juice of 1 lime
1/4 c olive oil (this is reduced from the original recipe)
3/4 t salt
1/4 t pepper
1 clove garlic, minced
2 T cilantro, chopped
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
3 T finely chopped onion (use some of quartered onion from above)

Directions:

1. For the marinade, place ingredients in a large zip-lock bag. Mix well, then add the chicken and turn to coat completely. Allow to marinate for 2 to 8 hours.
2. Whisk ingredients for oil mixture. Brush on bell pepper and onion quarters.
3. For the vinaigrette, mash the avocados in a medium bowl with a whisk. Add remaining ingredients and mix well.
4. Grill chicken 4 to 6 minutes per side, or until no longer pink. Grill vegetables 3 to 5 minutes per side, or until almost tender.
5. Slice the meat and vegetables into thin strips.
6. Build fajitas with chicken, vegetables, avocado vinaigrette, and sour cream.

Roasted Chicken and Potatoes Monterey

 A tasty recipe from my sister, Lisa.

Ingredients:

1 1/2 lbs red potatoes, diced
2 T melted butter, divided
4 chicken breasts, cut in smaller pieces
1 T lime juice
1 1/2 c shredded Monterey Jack cheese
1/4 c cilantro, chopped
3 T. salsa

Directions:

1. Toss potatoes with 1 T of butter. Arrange in around edges of foil-lined large shallow pan. Bake in 425° oven for 10 minutes.
2. Remove potatoes from oven. Place chicken in center of pan. Brush chicken with combined remaining butter and lime juice. Bake 20 minutes more or until chicken is done and potatoes are tender.
3. Combine cheese, cilantro and salsa. Sprinkle over potatoes and chicken.  Bake 2 more minutes or until cheese is melted.

Grilled Teriyaki Chicken

This is one of our family favorites from Family Fun.

Marinade:

1/4 c ketchup

1/4 c hoisin sauce (I haven't found a GF hoisin sauce yet, so I used San-J's teriyaki marinade as a substitute)

2 T GF soy sauce

2 T rice vinegar

2 tsp minced garlic

2 tsp minced fresh ginger

2 tsp dark sesame oil

Chicken:

8 boneless, skinless chicken thighs (about 4 oz each)

Sesame seeds, toasted in a skillet

Scallion tops, cute into 2-inch long strips (optional)

Directions:

1. Marinate chicken (at least 4 hours, but preferably overnight) in a gallon-size ziplock bag.

2. Remove meat 20 minutes before grilling. Grill thighs for about 5 minutes per side, transfer to a cutting board, and let rest for about 5 minutes.

3. Slice each piece at a diagonal, and sprinkle with toasted sesame seeds. Serve over rice, garnished with scallion strips. Serves 6-8.

Sarah's Notes: You can use boneless chicken breasts if you prefer, but thighs stay much more moist during grilling.

Slow-Cooked Mexican Chicken

I found this recipe on celiacfamily.com. I think it will quickly become a family favorite, as it is simple, easy, and everyone liked it. We used the chicken for tacos (corn tortillas for myself and flour for the family), topping them with shredded lettuce, cheese, salsa, sour cream, avocados, and lime juice. Celiacfamily.com also suggests using the chicken in enchiladas or on salads.

Ingredients:

1.5 – 2 lbs. boneless, skinless chicken breasts
1 (1.5 oz.) pkg taco seasoning mix (McCormick brand is gluten free)
1 c gluten free chicken broth or water
1 c salsa or picante sauce

Directions:

1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
2. Cover, and cook on low for 8 hours.
3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Turkey (or Chicken) Soup

This is based off of my mom's turkey soup recipe. I remember often eating it after Thanksgiving or Christmas. In this instance, I made chicken soup, using my previously Roasted Chicken to make the stock. The fresh stock really makes the recipe. My family ate it with crackers, while I had some delicious Udi's bread on the side.

Ingredients:
6 c fresh turkey or chicken stock, divided
1 onion
1 1/2 stalks celery
2 medium carrots
4 T butter (1/2 cube)
1/4 c gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Flour)
1 c light cream

1/2 c cooked turkey or chicken, diced
1 c cooked rice (I used brown)
salt and pepper to taste

Directions:

1. To make stock, add 3 quarts water and 1 T salt to chicken or turkey carcass and simmer for several hours, then strain.
2. Chop onion, carrots, and celery very fine (I chopped mine in a mini food processor). Simmer vegetables in a covered pan with 1 c stock for 20 minutes, or until tender.
3. Melt butter over medium heat, then add flour, stirring constantly. Add cream, and stir until smooth and slightly thickened.
4. Add vegetables and remaining 5 c stock. Stir well.
5. Bring to a simmer and lower heat, cooking for 10 minutes.
6. Add turkey or chicken and rice and season to taste.

Roasted Chicken

This was my first attempt ever at roasting a chicken. It turned out great, leaving me wondering why I've never done it before. I modified the directions found on The Domestic Notebook, then served the chicken alongside mashed potatoes, steamed brussel sprouts, and watermelon.

Ingredients:

1 whole chicken (mine was 5 1/2 lbs)
Kosher salt
Fresh ground pepper
1 onion, peeled and quartered
3 cloves garlic, peeled
2 T canola oil
2 T McCormick Poultry Seasoning

Directions:

1. Wash the chicken and clean out any innards. Pat dry.
2. Generously salt and pepper the inside and outside of the chicken.
3. Place the peeled and quartered onion and peeled garlic inside the chicken.
4. Mix the oil and seasoning, then rub over the outside.
5. Bake at 375 in a roasting pan for 1 1/2 to 2 hours, or until a thermometer inserted in the thigh reads 180 (mine took 2 hours). Let sit about 15 minutes before carving.

Lemon Ginger Marinated Chicken

We loved this chicken marinade, found on livingwithout.com (they send me a new recipe every week via e-mail).

Ingredients:

Zest from 1 lemon
1 lemon, juiced (about ¼ cup; use same lemon as above)
2 tablespoons gluten-free soy sauce (I used San-J)
½ teaspoon thyme, dried
½ teaspoon oregano, dried
2-4 garlic cloves, sliced
1 tablespoon toasted sesame oil
4-5 fresh ginger slices, rough chopped, approximately 2 tablespoons
¼ teaspoon fresh ground pepper
4 tablespoons olive oil
8–12 pieces chicken (bone in or boneless)

Directions:

1. Squeeze lemon juice into a bowl with the zest. Add soy sauce, thyme, oregano, garlic, sesame oil, ginger, pepper and olive oil and blend with a whisk.
2. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator.
3. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked. Or, cook in a skillet over medium heat, about 6 minutes per side. 

Chicken and Broccoli Curry

I found this very tasty and easy dish on Ginger Lemon Girl. The only complaint is that I wish there were more leftovers!

Ingredients:

1 T. vegetable oil
1 small onion, chopped
1 T. Thai Kitchen red curry paste

1 large garlic clove, minced
1 boneless, skinless chicken breast, sliced thinly across the grain (or ½ lb tofu or one package of tempeh)
1 can coconut milk
½ t. salt
1 head of broccoli, cut into bite-size pieces
1 T. minced cilantro
juice of 1 lime

Directions:

1. In a medium skillet, heat the oil over medium heat. Sauté the onions until soft (about 5 minutes). 
2. Add the curry paste and garlic and cook for 30 seconds. 
3. Add the coconut milk, salt, and chicken. Turn the heat down to medium-low and simmer for about 2 minutes. 
4. Add the broccoli and continue to simmer until the chicken is cooked through and the broccoli is crisp-tender (about another 5 minutes). 
5. Turn off the heat. Stir in the cilantro and lime juice. Serve over rice with additional lime and cilantro for garnish, if desired.

Layered Caribbean Chicken Salad

My mom found this recipe on the Betty Crocker site. We use it as the main dish.

Ingredients:

3 c shredded romaine lettuce
2 c cubed cooked chicken (best with grilled chicken)
1 c shredded monterey jack cheese
1 can black beans, drained and rinsed
1 1/2 c diced peeled fresh mango
2 medium chopped seeded roma tomatoes
1 c shredded cheddar cheese
1/4-1/2 c thinly sliced green onions
1/2 c cashews
1 6 oz container pina colada yogurt
2 T lime juice
1 t McCormick Jamaican Jerk seasoning (it's gluten free)

Directions:

1. In a 3 or 4 quart clear glass serving bowl, layer salad ingredients from lettuce to green onions in order listed. 
2. Mix yogurt, lime juice, and seasoning in a separate bowl, then spoon evenly over salad.
3. Sprinkle cashews over top.

Allison's Additional Notes:

1. I don't measure the cheese, but probably don't use a full cup of each.
2. I was out of cashews the last time I made this...sad.