A Great Dish To Use Up Stuff in the Fridge

I seem to create some of my most memorable dishes when I have things in the fridge to use up. That’s how I originally stumbled upon this favorite dish years ago.

A quick search on AllRecipes.com using the ingredients in my fridge returned this Chicken Apple Sausage with Cabbage. I could eat sausage and potatoes any day of the week. Throw in cabbage boiled in apple cider and I’m ALL IN!’

Apple Cider NOT Apple Cider Vinegar

Please note that this is made with fresh apple cider. NOT apple cider vinegar. Someone once mentioned how awful the dish was, because of all the vinegar. I repeat, this is made with fresh apple cider, or apple juice. Not vinegar.

What If I Can’t Find Apple Cider?

Here in Michigan, It’s easier to find fresh apple cider in the fall. However, I have seen it year round at my local Meijer store. If you can’t find fresh apple cider, you can use apple juice instead.

What Brand of Chicken Apple Sausage Do You Use?

Previously, I’ve used Chicken Apple Sausage from Meijer, however it no longer seems to be available. I prefer Gilbert’s Bourbon Apple Chicken Sausage, as well. An added bonus of Gilbert sausages is that they are individually wrapped. Dietz and Watson also makes a gluten free and pork free Apple Chicken Sausage. In addition, Al Fresco makes a gluten and pork free Sweet Apple Sausage.

**NOTE- While Aidells makes a gluten free Chicken Apple Sausage, it is not pork free. The sausages are made with a pork casing.

The Best FRESH Apple Cider in Mid Michigan

By the by, I’m not using just ANY apple cider. This Chicken Apple Sausage with Cabbage is braised in Almar Orchards organic apple cider. While I don’t eat organic frequently, I do LOVE this cider. Almar Orchards is the only 100% apple orchard I know of in Michigan. While the cider is great, what I really appreciate is the owner and his staff.

I once had the privilege of interviewing the owner, Jim Koan, for an article I wrote for The Awesome Mitten. I feel like Jim is the equivalent to a modern day Johnny Appleseed. His knowledge about apples, plants and farming is simply AMAZING. Universities complete organic research on his farm that scientific journals publish across the world. And it’s all in the back corner of my county. Amazing.

The Best HARD Cider to Serve with This Dish

Almar sells more than just cider. They also sell HARD cider! It is so amazingly delicious, and I’m not a big alcohol fan. It is sold under the name JK’s Farmhouse Ciders, and they have many varieties. They recently released a Honeycrisp hard cider that is PHENOMENAL.

My favorite flavor is The Pair Perry, created from a blend of pear and apple juices. Almar Orchards also makes a beverage called switchel. Switchel contains no alcohol, although it is fermented. For those who drink apple cider vinegar for health reasons, this might be up your alley. It comes in various flavors, including cherry and berry.

What to Serve with This Dish

However, let’s get back to the food. This dish of Chicken Apple Sausage with Cabbage is perfect with tiny Yukon Gold potatoes. They’re just the right size to cook quickly and absorb all that sweet cider. Just a pinch of parsley adds a beautiful color contrast, too.

This hearty dish of Chicken Apple Sausage with Cabbage is filling. It contains plenty of carbohydrates because of the potatoes. Yet, if you want rolls, these Garlic and Onion grain free rolls pair perfectly with them! Thinking about dessert? I highly suggest pairing this dish with an apple based dessert. May I suggest my super easy Gluten-Free French Apple Cake? Better yet, how about my Gluten-Free Applesauce Bundt Cake?

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Chicken Apple Sausage with Cabbage

Ingredients

• 1 1/2 tsp butter
• 1 tsp olive oil
• 4 links chicken and apple sausage
• 1 onion sliced
• 1 pinch salt
• 3 cloves garlic
• 2 1/2 cups apple cider or apple juice
• 1 lb small Yukon potatoes washed but not peeled
• 1 1/2 lb green cabbage shredded
• salt and pepper to taste
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley

Instructions

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

On a side note, please know that this post was not sponsored in any way by Almar Orchards. I simply love to support Michigan businesses who do things right. This post does contain Amazon affiliate links. I do earn a small commission from those sales. However, it does not impact the price of your purchase. 

Originally Published December 2013

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Waffle Makers – Not a One Hit Wonder

I love to use my waffle maker. Contrary to popular thought, waffle makers are not one hit wonders. I make all SORTS of things in mine. So much so that I recently taught a cooking demo at the Indianapolis GFFA Fest. The title? “Waffles – Beyond Breakfast and Syrup.”

I appreciate those who attended, as it was my first cooking demo. Lots of lessons learned, both for attendees and myself! I intended the highlight to be my infamous gluten free corn dog waffles. However the real star became the waffled chicken in this Waffled Chicken and Waffle Sandwich.

The “Waffled Chicken” = Moist & Crispy

I tried this waffled chicken for the first time just before my presentation. I snagged the idea from the king of “waffling,” Daniel Shumski. His book “Will It Waffle” truly opens the imagination to all things possible via a waffle maker. (I downloaded the Kindle version on Amazon for only $1.99!) 

Friends, I tell you the truth. I never want to cook chicken any other way. It cooks quickly and stays moist and CRISP! Truly the shining star in this Waffled Chicken and Waffle Sandwich. I used Aleia’s Gluten Free Italian Breadcrumbs for this, and I think it made all the difference. (Remember my cheese sticks? Yep, same brand.)

What Kind Of Waffle Maker Do You Use?

When I did this cooking demonstration in Indianapolis, I had 4 waffle makers at my disposal. I know what you’re thinking. “She owns four waffle makers?!” Don’t be silly. I own three, one was my dad’s, ha ha ha.

While I own this Presto Belgian waffle maker, I feel the wells stand too deep to evenly cook the chicken. Therefore I bought this “standard” (or American) Cuisinart Waffle maker. It may just be my new best friend. (My third waffle maker fits in the palm of my hand. Available for $10 at Target, Bed Bath and Beyond, and Amazon. Great for dessert waffles!)

Other Creative Uses for Your Waffle Maker

One attendee asked me “What’s the most creative thing you’ve made in your waffle maker?” To date, this Waffled Chicken and Waffle sandwich may take the proverbial cake. However, my website and brain are full of other waffle ideas.

• Waffled Stuffing
• Waffled Corn Dogs
• Brownie Batter (ice cream sandwiches anyone?)
• Hash Browns (topped with cheese curds and beef gravy makes for excellent poutine!)
• Waffled (Fried) Eggs with runny yolks (Great for Bi Bim Bap!)
• Omelettes
• Cookie Dough (not my favorite use. Cookie gets over cooked)
• Muffin Mix
• Corn Bread
• Banana Bread Batter
• and so many more ideas I WANT to try! (Waffled Mac and Cheese? Oh yes….)

How To Serve Gluten Free Chicken and Waffles

I drizzled a homemade sauce on my Waffled Chicken and Waffle Sandwich, trying to recreate a sandwich I tried at Noble Restaurant in greater Grand Rapids. It comes with the most amazing maple aioli. However, we don’t keep mayonnaise in our house.

Therefore I used Greek yogurt. When we had leftovers for dinner, ranch dressing also tasted great on it. These basic waffles really do make great “bread” for any sandwich. Sliced lunchmeat, egg salad, the sky’s the limit. Totally portable and perfect for lunches too! (Which now makes me want to waffle a grilled cheese. Be right back……)

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Waffled Chicken and Waffle Sandwich

Ingredients

For The Waffles

• 1 cup Gluten Free Flour I used King Arthur Measure for Measure
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 7 oz milk if a doubled recipe, you use 1 3/4 c milk
• 1 tbsp apple cider vinegar
• 1 egg room temperature
• 3 tbsp melted butter or oil

For the Chicken

• 1 chicken breast or thigh sliced in thin portions
• 1 egg
• 2-3 tbsp Bob’s Red Mill White Rice Flour
• 3/4 cup breadcrumbs I used Aleia’s Gluten Free Italian Style Crumbs

For the dressing

• 2 tbsp Greek yogurt or mayonnaise
• 1/4 tsp garlic powder
• 1/2 tsp maple syrup

Instructions

• Combine milk and apple cider vinegar. Allow to set for at least 5 minutes. Make sure egg has been removed from the refrigerator and allowed to come to room temperature.
• In a small dish, melt butter and allow it to cool. 
• In a large bowl, combine flour, sugar, baking powder and salt. 
• To the dry ingredients, add curdled milk, egg, and melted and cooled butter. Mix until thoroughly combined. Allow to rest for at least 5 minutes. Meanwhile, plug in / turn on waffle maker to warm.
• Cook waffles according to waffle maker directions. Once cooked, keep warm in oven set at 200 degrees. 
• While the waffles are cooking, prepare the chicken. Either thinly slice a regular chicken breast, or purchase thinly sliced breasts and pound them until flat. 
• In a wide, shallow bowl, whisk one egg. In a quarter sheet pan (or cookie sheet) pour rice flour on one side and bread crumbs on the other. 
• Coat raw chicken breast in rice flour. Then dip both sides in egg. Make sure excess has dripped off. Then, coat each side with bread crumbs. Place coated chicken on plate while coating the remaining breast pieces. 
• After waffles are finished cooking, cook the breaded chicken. I cook mine in my Cuisinart Standard Waffle Maker, on level 3, for 3 minutes. The chicken will not need to be flipped, as the waffle maker is cooking it from both sides. 
• To build sandwich, place one piece of cooked, breaded chicken on half of waffle. Top with spinach or desired toppings (such as the sauce above), then top with remaining half of waffle. Cut down the center and enjoy! 

Have you experimented with your waffle maker? What creative culinary items have you created? Leave me a note in the comments so I can try them too! 

(Please note that this website contains Amazon affiliate links. A small advertising fee gets paid to me from Amazon, but doesn’t influence your cost. Purchasing through my links helps offset my website costs, so thanks for supporting my work!)

**While I was not paid for this post, Aleia’s did give me a package of their gluten free Italian Breadcrumbs for free.**

Originally Published October 2018

The post Waffled Chicken and Waffle Sandwich appeared first on MI Gluten Free Gal.

What Flour Do You Use For Gluten Free Chicken Pot Pies? 

I use Cup 4 Cup’s Multipurpose Gluten Free Flour Blend for all of my pie crusts. In my opinion, Cup 4 Cup creates a more tender and flaky crust than using other gluten free flour blends I’ve used. I buy this flour blend at Meijer stores. Please know that this blend already contains dairy. Cup4 Cup makes a dairy free Ancient Grains Flour Blend, but I have not tried it yet. 

A note on measuring flour. The proper method is to spoon the flour into the measuring cup. After that, level the flour with a flat edge. One cup should equal approximately 135-140 grams of flour. This is different than King Arthur’s Measure for Measure blend, which weighs 120 grams per 1 cup. Another reminder that gluten free flour blends are VERY different, and not always interchangeable. 

What Size Dish Do You Use For Individual Gluten Free Chicken Pot Pies?

I used 2 Crockpot 6″ ceramic pie dishes that I bought at Meijer. These 6 ” glass Anchor Hocking pie dishes have worked for this recipe as well. (Affiliate link.) You’ll use a top and bottom crust for these gluten free pot pies. To cut the bottom crust, lay your pie dish upside down on the dough. Next, cut a circle around the dish, 2 inches away from the dish. In contrast, for the top crust, cut a circle 1 inch wider than your pie pan. 

To build your individual gluten free chicken pot pies, you’ll place the bottom crust in the pie dish.  Then evenly separate the pot pie filling – I used Natasha’s Kitchen’s Chicken Pot Pie Filling recipe- between the two dishes. Place your top crust on top of the fillling. Then fold over the edges of the top crust over the bottom crust, and pinch to seal. 

Can You Freeze Individual Gluten Free Chicken Pot Pies?

Yes you can! I suggest lining the bottom of the pie plate with a small 4″ circle of parchment paper. This will help it to release from the bottom of the dish. From there, you can cover them in foil and freeze them apart from the dish. If you plan to freeze them in the dish, just make sure to allow the dish to come to room temperature before reheating. Also, I would only freeze these AFTER they have been fully baked. 

A note about the chicken used in the pot pie filling. If you’re a Costco shopper, I found that one breast from their rotisserie chicken was the perfect amount of chicken for this dish. Starting with raw chicken? One pound of cubed raw chicken is perfect for this. Cook until all the pink is gone, but don’t let it overcook. 

Can I Use This Recipe to Make One Large Chicken Pot Pie?

If you want to make one large chicken pot pie, double the ingredients for the gluten free pie crust dough, and the filling. You may need to cook the larger pot pie for longer.

Can You Use This Gluten Free Pie Crust For Desserts? 

Yes! I had a bit of pie dough left over after rolling my crusts. With that dough, I made some quick and easy apple hand pies. I peeled and chopped one apple, added 1 tsp of cinnamon, 2 tbsp of sugar, and a pinch of cornstarch. Then I brushed the circles of dough with beaten egg wash, filled and crimped them, and baked at 350 for 20 mins. 

I actually first used this dough recipe for my Gluten Free Strawberry Galette. It’s a great way to use pie crust if you’re nervous about rolling crusts and transferring them to a pie plate. Why? Because it bakes on a parchment paper lined cookie sheet. If you’d like to make one big dessert, try this Easy Apple Galette recipe by From Scratch Fast. 

Ingredient Substitutions for Dietary Restrictions

Can you make this recipe dairy free? If you’re looking for a dairy free and gluten free dish, try Eating Gluten and Dairy Free’s Best Chicken Pot Pie, Need it to be egg and dairy free? Try From My Bowl’s Vegan Chickpea Pot Pie (with grain free crust).

As a constant reminder, almond flour and coconut flour can not be subbed one for one with GF flour blends, because they absorb moisture differently. If you can eat dairy and eggs and meat, but still want a grain free recipe, try The Defined Dish’s recipe for Paleo Pot Pies, 

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Individual Gluten Free Chicken Pot PIes

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Taeochiy Ceramic Mini Pie Pans, 6.5 Inch Set of 6
• Zwilling J.A Henckels 3 Piece Knives Set, Black/Stainless Steel

Ingredients

For the Pie Crust

• 1 c gluten free flour I use 135 grams of Cup 4 Cup brand
• 1/2 tsp salt
• 1/3 c. butter COLD and cut into small squares
• 1 egg yolk
• 2 tsbp ice cold water

For the Filling (From Natasha’s Kitchen)

• 2 c. cooked chicken chopped into bite sized pieces (1 lb raw)
• 3 tbsp butter use remainder of stick leftover from making pie crust
• 1/2 c. onion finely chopped
• 1/2 c carrot finely chopped
• 1/2 c mushroom finely chopped
• 1/2 tsp minced garlic
• 1 tbsp rice flour I use Bob’s Red Mill
• 1 c. chicken stock or 1 cube Herb Ox Chicken Bouillon + 1 c water
• 1/3-1/2 c cream Or Lifeway Kefir
• 1 tsp salt
• pinch pepper
• 1/2 c FROZEN peas
• 1 tsp dried parsley
• 1 beaten egg yolk + 1 tbsp water for egg wash

Instructions

• To prepare the pie crust, place flour and salt in food processor. To that, add 1/3 c of COLD butter, cut into small pieces. Pulse to combine, until butter is mostly incorporated. (If you don't have a food processor, cut butter into the flour using a pastry cutter or forks. You can also use your hands.)
• To the flour + butter mixture, add one egg yolk. Pulse/ stir to combine.
• Finally, add 2 tbsp ICE COLD water. You want the water to be cold to prevent the butter from melting. I usually place an ice cube or two into a small dish, add water and then measure my 2 tbsp of water from that. Pulse until a dough starts to come together. It will look clumpy.
• Transfer pie dough to a sheet of parchment paper, that has been lightly covered with gluten free flour. Knead pie dough until it comes together into a firm ball.
• Place pie dough into a large container and refrigerate for 2 hours.
• Meanwhile, prepare the filling. Chop onion, carrot, mushroom and garlic. (I use pre chopped garlic in a jar.)
• Chop precooked chicken into 1/2" bites, and set aside. (If you are starting with raw chicken, cook it in the pot before cooking the vegetables, and set aside for later.)
• In a large pot or dutch oven (I use my Staub universal pan for this), melt 3 tbsp of butter.
• Saute the chopped onion and carrot for 5 min. To that, add chopped mushroom and garlic, and cook for 5 min more.
• Add flour to sauteed vegetable mixture, and cook for 1 minute. Then add 1 cup stock and 1/3 – 1/2 cup cream. Cook to thicken. Filling will still be creamy.
• To the filling, add salt and pepper, chopped chicken, 1/2 c peas and 1 tbsp parsley. Cook for 2 minutes more so peas are warmed.
• Remove pan from heat, and allow to cool.
• After pie dough has chilled for two hours, remove from fridge, and allow 10 minutes to come to room temperature, before rolling.
• Place pie dough on parchment paper sprinkled with gluten free flour. Sprinkle some on top of the dough, and roll out dough to create 2 8" circles and 2 7" circles.
• Place the larger circles of dough in the empty small pie dish. (You'll need two pie dishes for this recipe.) Lightly press into the bottom of the dish and allow edges of dough to overlap the side of the dish.
• Fill both crusts with the cooled filling, separating it equally between both dishes.
• Place top (smaller) circle of pie dough on top of filling. Fold edges of the top crust over the bottom crust, and pinch to seal.
• Place in fridge or freezer for 10 minutes while you preheat oven to 425 degrees. (This helps prevent the crust from shrinking while baking.)
• In a small dish, create an egg wash with one egg yolk (or whole egg) plus one tablespoon water.
• Once oven is preheated to 425 degrees, remove pies from refrigerator, and brush with egg wash. Then cut slits in the top of the dough to allow steam to escape while baking.
• Place the two pot pies on a baking sheet, and bake for 25 minutes. AFTER 15 MINUTES, cover with a flat sheet of tinfoil to prevent the crust from over browning.
• After 25 minutes, remove pot pies from oven and allow to rest 10 minutes before eating. (So you don't burn your mouth!) I served our pot pies with a side salad, which I prepared after removing the pies from the oven.

Notes

Filling recipe from Natasha's Kitchen recipe for Chicken Pot Pie

**This post is NOT sponsored byCup 4 cup. However, it does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published March 2022

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Is Jet’s Pizza Gluten Free Pizza Celiac Safe?

The inspiration for this recipe started during the beginning of the pandemic. My husband received a gift card to Jet’s Pizza. While they may offer a “gluten free” crust, they clearly state they don’t recommend them for those with Celiac Disease. This also goes for Domino’s, Hungry Howie’s, and Papa Johns.

Gluten Free Pizza Crust for One

I searched online for a “gluten free pizza crust for one.” I found nothing. What I did find was Zona Cooks’ Easy No Yeast Pizza Dough Recipe for One. The only non-gluten free ingredient in her recipe was the flour. I subbed out all purpose wheat flour for a gluten free flour blend. It turned out good, and I was determined to tweak it a bit further. And now I share it with you!

Yeast-Free Biscuit Style Dough

Her original recipe calls for oil. Because this dough is similar to biscuit dough, I felt cutting cold fat into the flour would create a bit more lift as it baked. Also, she called for milk in her recipe. When I first created this, I used 2 tbsp of cream, and 2 tbsp of milk. Why? Because biscuit recipes call for cream. You can use all milk, if you prefer. I also bumped up the baking powder.

Breakfast Pizza with Eggs and Bacon

When most think of pizza for breakfast, they’re thinking of cold leftovers from last night’s pizza party. Maybe from one of these pizzerias I mention in my previous Gluten Free Pizza pizza post.

However, when I think about pizza for breakfast, I’m imaging scrambled eggs, bacon and cheese. And no tomato sauce. Gimme a creamy and herby ranch dressing. Since pork makes my husband ill, we use chicken or turkey bacon in our house. If you’re following a vegetarian diet, you could use this 4 Ingredient Coconut Bacon from The Bojon Gourmet.  Or, this Tofu Bacon from Vegetarian Mamma.

Gluten Free Chicken BBQ Pizza using Stubb’s

Many time people ask me for my “favorite” brand in a certain type of food. While I reply honestly, I also remind people that we all have different taste and texture preferences. What I like, you may not like. However, when it comes to barbecue sauce, my favorite has always been Stubb’s. All of their products undergo third party gluten free certification through GFCO.

While they have several gluten free barbecue sauces, their Smokey Mesquite variety is my current favorite flavor. It combines the perfect blend of bite and sweet. While preparing this Gluten Free Barbecue Chicken Pizza, I mixed some of the cooked chicken with the sauce, to keep it moist. I also used some as the sauce base, to give the perfect amount of moisture.

Can You Prepare this Dough Dairy Free? Egg Free?

As written, this gluten free pizza crust for one uses no eggs. Zona Cooks’ original recipe uses oil instead of butter. Therefore, you could simply use oil. I prepared this crust once with full fat coconut milk, and it worked fine. In fact, I prepared all of these pizzas using canned Coconut Cream. Why? Because I never remember to have fresh cream on hand.

What Gluten Free Flour Blend Do You Use?

I created the pizza in these posts with Cup 4 Cup Multipurpose Gluten Free Flour. It does contain milk powder. If you want to make these dairy free, I recommend using King Arthur Flour Measure for Measure. I actually first created this dough using King Arthur Flour, but subbing part of the flour with corn starch, and it worked perfectly. I share my measurements in the recipe card.

Gluten Free Strawberry Shortcake Pizza

As I previously mentioned, this gluten free pizza crust is basically a large, flat gluten free biscuit. Being that it’s summer time, my mind immediately went to strawberry shortcake. Could one create a pizza version? The blog Thursday Night Pizza shares a Strawberry Shortcake Pizza, but with the cream on the top. However, I wanted sauce on the bottom.

I gleamed some further inspiration from Eat At Our Table’s Gluten Free Cheesecake Stuffed Strawberries. I figured that a variation of her cheesecake filling would work great as a sauce base. Therefore, I combined sliced strawberries with sugar, which draws some of the juices out. (This is called “maceration.”) I then topped the crust with my sweet cream sauce, and the sliced & drained strawberries. My husband agreed that this is one amazing dessert!

Small Batch Gluten Free Desserts

My household includes only 2 people. Well, three if you include the dog, who’s always up for a snack. Therefore, I like to find and cook  “small batch” recipes, serving 4 or less. My Small Batch Vanilla Cupcakes or Single Serve Gluten Free Cheesecake, easily fit the bill. My Basic Gluten Free Donut Recipe makes only 6 donuts, and my Small Batch Pumpkin Roll serves 6 as well.

Looking for other small batch inspiration? I love the Gluten Free Recipes on Dessert for Two’s website. Don’t want to heat up the oven, and the house? These Gluten Free Microwave Desserts from Gluten Free Palate will fulfill your sweet tooth. Looking for something savory? This Quick and Easy Broiled Steak with Mustard Sauce from Baking Mischief is naturally gluten free!

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Gluten Free Pizza Crust For One (Yeast Free)

Ingredients

For The Crust

• 2/3 c 93 g of Cup 4 Cup flour
• OR 1/2 c (60g King Arthur Flour Measure for Measure + 1 tbsp corn starch)
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp sugar 1 tbsp for dessert crust
• 2 tbsp butter
• 2 tbsp milk
• 2 tbsp cream

Toppings for the Breakfast Pizza

• 3 tbsp ranch
• 1/4 of one red onion sauteed in 1/2 tsp butter or oil
• 3 strips bacon cooked and chopped
• 2 eggs scrambled
• 1/4 c shredded cheddar
• very thinly sliced spinach for garnish

Toppings for the BBQ Chicken Pizza

• 1/2 c. fully cooked chopped chicken
• 3 tbsp bbq sauce + 3 tbsp mixed with cooked chicken
• 1/4 red onion sliced, sautéed in 1/2 tp butter or oil
• 1/2 c. mozzarella cheese
• very thinly sliced spinach for garnish

Toppings for the Strawberry Shortcake Pizza

• 2 cups strawberries sliced + 2 tbsp sugar
• 3-4 tbsp cream
• 2 oz softened cream cheese
• 3-4 tbsp powdered sugar
• 1/2 tsp vanilla

Instructions

• Preheat the oven to 425 degrees. 
• For the crust, combine all dry ingredients in the bowl of a food processor. Add butter and pulse until butter is cut in. Don’t own a food processor? Use a grater, and grate in two tablespoons of butter. Then mix.
• Dump into a bowl and stir in milk and cream. (If you don’t have cream, you can use all milk. Preferably full fat. I’ve used full fat coconut milk and it’s turned out well.) 
• Place bowl in fridge for approx 10 minutes while you prepare other pizza ingredients. When  ready to prepare pizza, place on a parchment lined cookie sheet, sprinkle with a bit of flour, and roll out to approximately 6-8 inches. 
• Par bake in a preheated 425 degree oven for 8 minutes, if planning to make a savory pizza. 
• (If planning to make the strawberry shortcake pizza, bake completely for 12-14 minutes until golden brown.) 
• If baking a savory pizza, remove parbaked pizza crust, top with sauce and toppings, and place back in oven to bake for another 8 minutes. 
• For the strawberry shortcake pizza, combine sliced strawberries and white sugar in a bowl to macerate for at least 20 minutes. I prepared mine and allowed it to rest overnight in a glass bowl, covered with saran wrap. Prior to preparing the pizza, I placed them in a strainer, to remove the excess juice. 
• To prepare the cream sauce, mix together cream and softened cream cheese in a small bowl and whip using a hand mixer. Add powdered sugar a tbsp at a time until it reaches desired thickness and sweetness. Add vanilla. 
• Spread sweetened cream sauce over baked biscuit pizza crust, and carefully arrange sweetened and drained strawberry slices. This dessert pizza is best served chilled. 

**Stubb’s sent me a package which included an assortment of their sauces. I was not otherwise compensated for this post. All thoughts and opinions are my own. I do earn a small advertising commission through Amazon by purchasing the items above. It does not impact your cost.**

Originally Published July 2020

The post Gluten Free Pizza Crust For One (Yeast Free) appeared first on MI Gluten Free Gal.

What are Rice Grits?

Someone once looked at me cock-eyed when I told them about rice grits. Contrary to popular belief, grits don’t solely originate from corn. Rice grits originated from the American South, distinctly from Carolina. As The Smithsonian explains in their article on rice grits, this variety became a local favorite.

Originally grown from fragile Carolina Gold rice, the whole grain was prone to breakage. Farmers exported the intact grains, and used the broken pieces, the rice grits, to serve to the local residents. In the past decade, chefs increasingly use this unique rice product in even high end restaurants.

How I Discovered Delta Blues Rice Grits

I’ve featured non-gmo Delta Blues Rice products here on my site many times. In fact, the Delta Blues Rice grits started my connection with this Mississippi company. Originally included in an American Gluten Free Box, I have come to love their various long grain, non-gmo rice varieties. They offer white and brown rice, which I used in my Tres Leche Rice pudding, and my Arroz Con Pollo.

Their Jasmine Rice works perfectly in Asian dishes, such as my Bi Bim Bap. I chose to use Delta Blues Rice Grits for my take on Chinese Congee. (Visit The Kitchn for an explanation on the difference between long, medium and short grain rice.) *Delta Blues Rice is no longer in business.

What is Congee? How do You Serve It?

Congee (also known as jook, cháo or Arroz Caldo in other countries) involves two basic ingredients. Rice and a large pot of water. You may prefer to season it with salt, as I did. However, left plain, one likely can use it as baby food. Congee achieves a creamy, almost soupy porridge that comforts the ill and fills the hungry.

Plain congee becomes a base for any toppings you prefer. Are you a Disney fan? Remember the scene in Mulan when MuShu makes porridge for Mulan? That my friends, is congee. And above is my attempt at recreating it. This video suggests using quail eggs, which are impossible to find in Flint. So instead I used soft boiled eggs. What kid wouldn’t want a fun bowl of porridge like this?

The Perfect Dish After Getting Glutened

Traditionally, families serve congee to those who are ill. Which makes it perfect for those with Celiac Disease. How often do we accidentally consume gluten, craving something warm and simple to soothe our stomachs? Use congee as a base for a gluten free take on chicken noodle soup, complete with a touch of tamari and ginger to settle your stomach.

My dish of congee also contains a smattering of peanuts and green onion for garnish. There are more variations of congee than you can shake a chop stick at. One can also cook it in any matter of liquid. Use chicken or beef stock. Some recipes even use milk!

Congee is a Great Way to Repurpose Leftovers

Leftovers make great congee toppings. That inspired my “beef tip” version of congee. Ever have leftover steak from a summertime grill? Have extra mushrooms that need to be cooked? I used marinated and quickly cooked beef stew meat, in addition to sauteed mushrooms on my congee bowl.

With a touch of Isola Imports Balsalmic Cream, this bowl of “plain” porridge is transformed into a marvelous meal. Feel free to used leftover pulled pork, or smoked salmon as well! While congee is normally savory, I’m tempted to make a sweet version using the topping from my mini apple cheesecakes, and cinnamon roasted almonds!

Tips on Making Congee

A few tips on making congee. I suggest making it in the largest pot you have. Depending on how thin you want it, one uses 6-8 cups of water for every one cup of rice. You need someplace for the steam and starchiness to go, so go big when it comes to the pot you choose to cook it in. I also suggest cocking the lid just slightly, to allow steam to escape.

Can I Make Congee In a Slow Cooker? Instant Pot?

Congee can be made in the slow cooker. However, cooking it on the stove allows you to stir it, which increases its creamy texture. If you’d like to make congee in an Instant Pot, try this Instant Pot Chicken Congee from Nut Free Wok.

Congee is a Great Food to Prep for the Rest of the Week

As someone whose stomach cannot tolerate oats (even purity protocol), I love congee all the more. I can see making a large pot at the beginning of the week when school starts. So quick and easy, it will make getting out the door at 7 am so much easier!

If you are not a fan of rice, or are intolerant, you can make porridge out of many different grains. Try this Creamy Amaranth Porridge from Meaningful Eats, or this Apple Cinnamon Buckwheat Porridge from Belly Mind Soul. Of course, if you can tolerate purity protocol oats, you could try this Savory Slow Cooker Oatmeal from Cotter Crunch.

Print

Congee

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 5 minutes minutes

Equipment

• Andy’s Charleston Gold Rice Grits 24 Oz
• STAUB Braiser with Glass Lid, 3.5-Qt, Cherry
• Staub Cast Iron 3.75-qt Essential French Oven

Ingredients

• 1 cup rice
• 7-8 cups water
• 2 tsp salt

Instructions

• If time permits, rinse rice prior to using. Run water through them until it comes out clean. 
• Place rice in large 4 qt (or bigger) pot. Combine rice and water and bring to a boil. Reduce heat to low and simmer for one hour, or more. Keep pot covered, but with lid tilted so that steam can escape. This prevents the congee from boiling over. 
• Stir congee every 10-15 minutes to prevent sticking, as well as aid in the breakdown of the rice. 
• Serve congee with preferred toppings.

** Delta Blues Rice is no longer in business. This post may contain affiliate links.**

First published July 2018

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What Gluten Free Options Does Teta’s Grill Offer?

Teta’s Grill gluten free options include all meats except the gyro meat (which contains bread crumbs) and the breaded chicken fingers. (They fry their falafel and French fries in the same oil as breaded items. Therefore, they do not suggested those with Celiac Disease eat these items.) The pita and desserts are off limits too.

What Other Food Allergies Do They Accommodate?

Their menu goes beyond gluten free offerings, though. All meals are absolutely egg free. No mayonnaise used at all in this establishment! In addition, they use no butter or artificial ingredients. All entrees are cooked FROM scratch. (Bread is bought premade in Dearborn.) Everything is cooked fresh, and made to order.

Teta’s Grill Gluten Free Appetizers

I started my Teta’s grill gluten free dinner with Lentil soup. They slow cook lentils in homemade vegetable stock (no bouillon) for a Lebanese food that hits the spot. (If you’d ever like to try making it at home, I suggest this Red Lentil Soup recipe from The Kitchn.) 

I also ordered Teta’s Grill gluten free grape leaves. Rarely do I get get to eat these things. I cannot imaging the time and energy it takes to soften the leaves and wrap these. This requires patience i do not have. Therefore, grape leaves are definitely a treat!

Teta’s Grill Gluten Free Entrees

After consuming our Teta’s Grill gluten free appetizers, we dove into our entrees. My husband ordered the  Lamb Shish Kabob, while I ordered the Deboned Chicken. I do not exaggerate when I say my husband commented “this may be the best lamb I’ve ever eaten.”

I tried a bit of his lamb, and I agree that it was juicy and delicious! My deboned chicken was delicious as well. I cut mine up into small bites and mixed it into my rice, dipping it into their homemade, vegan garlic sauce. I let my husband enjoy the house made pickled turnip on my plate.

Just Like Mom Used to Make

The owner spent time talking to us about the story behind his restaurant. He named it after his mother. She was instrumental behind the yearly “our Lady Of Lebanon Mideast Festival.

He learned all he knew about cooking from her. My husband and I have visited this local festival many times. Knowing that his family remains connected to this great event made this meal experience even better.

How Teta’s Grill Prevents Cross Contact

While this picture isn’t the best, I hope you notice the different color knives. Teta’s Grill designates each color knife for different types of food. The green knives and matching green cutting boards are used only for vegetables. There’s a dedicated cutting board and knife for bread, so those gluten filled crumbs don’t inadvertently find their way into your food.

The yellow and red knives are for different types of meats. In addition, they change their gloves with every meal they prepare, to prevent any chance of cross-contact. I find this level of forethought simply fascinating.

The owner was very open, totally okay with me taking this picture, and proud to show just how clean and neat they maintain their kitchen. They have exemplary notices from the health department, and they even post them proudly for customers to see!

So, if you find yourself in Flushing for their Summer Festival or their Christmastime Candlewalk, stop in for a delicious Teta’s Grill gluten free meal. Just know that they close on Tuesdays and Thursdays at 4 pm, and are closed on Sundays. Let me know if you decide to stop in, and what you order!

Restaurant Address and Contact Information

Teta’s Grill
6429 Pierson Rd #13
Flushing, MI 48433
(810) 487-9799
Hours Open Mon/Wed/Fri 11 am – 8 pm, Saturday 2-8 pm, CLOSED Tues/Thurs/ Sunday
Website | Facebook | Instagram

All thoughts and opinions are my own. Teta’s Grill is one of many Michigan restaurants I’ve visited. You can a list of them on my  Michigan gluten free dining post. Please remember to always ask any restaurant about their food preparation practices. I was not paid or compensated in any way for this meal.

Originally Published July 2018

The post Teta’s Grill Gluten Free Lebanese Cuisine appeared first on MI Gluten Free Gal.

Cinco De Mayo and Sofrito

The end of April approaches, and Americans prepare for one of their favorite holidays. No, not Christmas or Easter, but Cinco de Mayo. It gives us all added permission to indulge in tacos, enchiladas and any other dish that adds a touch of cumin and cilantro.

While American dishes often being with a mix of onion, carrots and celery, Latin American dishes being with “sofrito.” A good sofrito contains three major ingredients- tomato, peppers and onions. And a good glug of olive oil to cook it all in. Therefore, this gluten free Arroz Con Pollo starts with exactly that.

Cinco De Mayo is NOT Mexican Independence Day

When I first thought about what I wanted to make for Cinco De Mayo this year, I found myself a bit stumped. Uninspired. After all, what DO Mexicans consider a traditional meal from their homeland? Americans believe a variety of things about Cinco De Mayo folklore, some of which is untrue.

For example, Cinco De Mayo is NOT Mexican Independence Day. That celebration falls on September 16th, when Mexico sought independence from Spain. No, Cinco De Mayo commemorates the miraculous victory Mexico won over the French Army. To honor both armies, I settled on this gluten free Arroz con Pollo.

One Pot Meal

Know what I love most about this gluten free Arroz con Pollo? (Other than the fact that it is 100% DELICIOUS?) You cook the whole thing in ONE POT. I love one pot meals. Now, that’s not to say you won’t dirty other dishes. Let’s not be silly.

However, you can be guaranteed that you won’t leave a stack of pots and pans, reaching to the ceiling, when you are finished. Gracias a Dios! My preferred pot for meals such as this remains to be my  Staub Cast Iron 4 qt Dutch Oven. (affiliate link) This pot can cook just about anything and everything. Roast chicken, curries, baked ziti, this pan accomplishes it ALL.

NO CILANTRO NEEDED! 

Now, I titled this “Gluten Free Arroz Con Pollo, Perfected.” Why? Because it leaves out the hot spices and cilantro, which tastes like soap. But if you like those things, feel free to add them. However, without polarizing ingredients, I highly believe young and old alike will agree on loving this dish.

My husband likes cilantro and spicy food, and he LOVED this even without those ingredients. Also, this dish could easily be made vegetarian, simply by leaving out the chicken. The sofrito provides a depth of flavoring that will create the best “Mexican rice” you’ve ever eaten, hands down.

Arroz Con Pollo Side Dishes

While this gluten free Arroz con Pollo shines on its own, life can always use a little guac, am i right? And after eating elote (street corn) at Mama Lu’s in Traverse City, I knew I wanted to serve them with this dish. To start, boil your corn and smear it with a bit of sour cream or Greek yogurt. Next, sprinkle it with a little bit of pepper, some garlic powder, and some Parmesan. (If you can find it, use cotija cheese, which is the Mexican equivalent of Parmesan.) 

Let’s talk libations. Now if we’re honest, people love Cinco De Mayo for the plethora of Latin American inspired drinks. If you are looking to keep this meal family friendly, I recently discovered Welch’s Sangria juice blend in a bottle. To fancy it up, I simply added cut up oranges and apples. If serving this gluten free Arroz Con Pollo solely in an adult crowd, add a touch of vodka or rum and voila! Missing margaritas? Boulder Locavore has 12 Margarita Recipes you need to make now!

Cinco De Mayo Desserts

In addition, no meal is complete without dessert, am I right? May I suggest this Tres Leche Rice Pudding, or my dairy-free Mexican Unfried Ice Cream? Both are stellar!  Fancy yourself craving something sweet with frosting? This Gluten Free Tres Leche Cake from Sisters Sans Gluten will satisfy your sweet tooth.

One thing is for certain. No dietary restrictions should keep us from celebrating with friends, any day of the year. Some days we may feel like our Celiac Disease may have us out numbered. However, remember the Pueblo and remember that we too are more than conquerors!

Print

Gluten Free Arroz Con Pollo

Equipment

• Herb Ox Gluten Free Bouillon Cubes
• Morton & Bassett Paprika Smoked 2 Oz
• Mahatma Extra-Long-Grain Rice 2-Pound Rice Bag, Gluten-Free and Non-GMO White Rice Bulk Bag, 1 Bag of Rice
• STAUB Braiser with Glass Lid, 3.5-Qt, Cherry

Ingredients

For the sofrito

• 1 tbsp oil
• 3 tomatoes
• 1 large onion
• 1 green pepper
• 1 red pepper
• 1 tsp minced garlic 2 cloves
• 1 tsp salt
• 1 tsp sugar
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt

For the Arroz Con Pollo

• 1 tsp oil
• 2 lbs boneless skinless chicken THIGHS
• 1 1/2 c long grain white rice
• 4 cups chicken broth

Instructions

• Preheat a 4 qt. dutch oven with one tbsp olive (or preferred) oil.
• Meanwhile, roughly chop vegetables and place in a standard size food processor. Pulse until vegetables are chopped uniformly. 
• Add sofrito mixture and salt to a heated dutch oven and cook for 25-30 minutes. 
• Remove sofrito to a bowl. Add paprika, cumin and additional salt to the bowl of sofrito. 
• Wipe out dutch oven, and add 1 tsp of oil. Salt chicken thighs and cook on med-high for 4 minutes per side, until golden. (I cooked 8, which crowded the pan, and prevented them from all getting browned nicely. 6 thighs will likely fit better. Remove browned chicken to a plate.
• Add Delta Blues Long Grain White Rice to the pot, absorbing the oil from the cooked chicken. Allow to saute 3 minutes. Add sofrito back to dutch oven. Then add chicken broth. Bring to a boil. (*Note- For a deeper chicken flavor, add 1-2 HerbOx Bouillon Cubes)
• Add chicken back to pot, cover and cook for 25 minutes. 
• Remove from heat and allow to rest 5-10 minutes for rice to absorb the remainder of the water. 
• Serve, garnished with sprigs of cilantro, if desired. 

**Delta Blues Rice sponsored this recipe. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Gluten Free Arroz Con Pollo, Perfected appeared first on MI Gluten Free Gal.

What is Spaghetti Squash? Is it Gluten Free?

Yes, spaghetti squash is gluten frree. It’s classified as a winter squash, because it’s harvested in the fall and stored through the winter months. It’s yellow, and shaped like an oblong watermelon. Spaghetti squash derives it’s name from the pulp that, when pulled, looks like spaghetti strands.

Does Spaghetti Squash Taste Like Pasta?

No. Too often I hear people say they don’t like it, because they think it’s going to exactly replicate their favorite spaghetti. Which is sad, because this squash is delicious and needs to be appreciated for its unique flavor. Let me show you how to cook and prepare a dish that will make you realize the worthiness of this most marvelous vegetable.

How to Cook Spaghetti Squash

There are multiple ways to cook a spaghetti squash. Any of these methods will work for making these Chicken Alfredo Spaghetti Squash Boats. I prefer to cook mine in the microwave, but that’s only because I often fail to plan ahead. Which means I rarely ever choose to cook in a crockpot. This recipe for Chicken Alfredo Spaghetti Squash Boats worked best with roasting the squash in the oven for 30 minutes.

Microwave Method

I learned to microwave spaghetti squash from the wonderful folks at The Kitchn. (No, that’s not a typo. That missing “E” is intentional on their part.) Why do I love to microwave spaghetti squash? Because you can fully cook it in less than 15 minutes. And if I’m honest, I’m usually planning dinner 30 minutes before i need to have it on the table. #RealLife Follow this link to get in-depth directions on how to cook spaghetti squash in the microwave.

Here’s the brief version. 1) Poke holes in the spaghetti squash, place on glass dish, and then microwave for five minutes. This is to soften the outside. 2) Remove from microwave and cut in half, hot dog style. (All my teacher friends know what I mean.) 3) Return spaghetti squash to microwave. Depending on the size of the spaghetti squash, cook for an additional 5- 10 minutes. 4) Remove squash, allow to cool, and pull out strands with a fork.

Slow Cooker Method

My friend Holly at My Plant Based Family will tell you that cooking this vegetable in the slow cooker is “the easiest way to cook Spaghetti Squash.” Cut the squash in half (hamburger way), scoop out the seeds, place in the slow cooker and cook it for 3 hours. Of course, having your hands free for doing other things does make life easier!

Baking / Oven Roasting Method

Roasting spaghetti squash is just as easy. Cut it, oil it, stick it in the oven and let it cook for 30-40 minutes. I chose this method for making these Gluten Free Chicken Alfredo Spaghetti Squash Boats because I would result in a darker color of squash. The things we do for better pictures! Based on advice from Chocolate Covered Katie, I baked my squash at 450 degrees.

How To Pull The Pulp From a Spaghetti Squash

Regardless which method you choose to cook the squash for these Gluten Free Chicken Alfredo Spaghetti Squash Boats, you will destrand (?) the squash with a fork. (Not sure that’s even a word. Oh well.) So here is how it should look when you have pulled the insides. Nice and fluffy.

Gluten Free Alfredo Sauce

Since spaghetti squash doesn’t truly taste like pasta, it becomes a canvas for anything. I often use Full Flavor Foods’ gluten free Alfredo Sauce Mix. Simply combine the mix with water, cook until thickened, and enjoy!

I will confess that I “tweaked” it a bit. Dinner time is when I add bits of items that I need to use up. Like the last two tablespoons of cream cheese, the final shakes of Parmesan cheese, and few glugs of milk. (Also, you can use a jar of Classico Alfredo sauce in a pinch. All Classico sauces are gluten-free.)

The Best Gluten Free Breaded Chicken

The chicken in these Gluten Free Chicken Alfredo Spaghetti Squash Boats are pretty stellar. I coated a chicken breast with Aleia’s Extra Crispy Coat and Crunch. (It had some leftover coating from the gluten free mozzarella sticks I just made. Waste not, want not, right?) On top of the cooked chicken I added some cooked spinach and then drizzled that gorgeous Full Flavor Foods Alfredo sauce on top.

The Secret to Perfectly Golden, Melty Cheese

Of course, cheese (or in this case MORE cheese) makes everything better, right? I topped these Gluten Free Chicken Alfredo Spaghetti Squash Boats with a mix of Mozzarella and shredded Parmesan, and placed it under the broiler for about 5 minutes. Spectacular, am I right? My husband thought so, when we had them for dinner later that night.

I Can’t Eat Dairy? What Alfredo Can I Use?

I do use a lot of dairy in this recipe, from milk to cream cheese to a WHOLE lot of cheese. If you are looking for dairy free alfredo sauce, I would recommend Primal Kitchen Alfredo Sauce. It’s available at many stores. As for dairy free cheese, Violife is great.

Other Spaghetti Squash Recipes

The great thing about spaghetti squash is that it creates its own serving vessel. Create Spaghetti Squash Boats with Meatballs, or even Chili Cheese Stuffed Spaghetti Squash. Don’t eat meat? Try these Vegetarian Italian Spaghetti Squash boats, made with lentils! Or ditch the boats and make a Spaghetti Squash Casserole!

Print

Gluten Free Chicken Alfredo Spaghetti Squash

Equipment

• Aleia’s Coat and Crunch – GF Shake and Bake
• ZWILLING Twin Signature 3-pc German Knife Set
• Dreamfarm Brizzle-Red
• Dreamfarm 3mm Ograte

Ingredients

• 1 medium spaghetti squash
• oil and salt for seasoning
• 1 packet Full Flavor Foods Alfredo Sauce mix
• 1/2 c water
• 2 -3 tbsp cream cheese
• 2 tbsp grated Parmesan
• 1/4 c. milk
• 1 chicken breast 6 oz+
• Rice flour egg and crumb coating for chicken
• 2 handfuls spinach
• 3-4 oz shredded Mozzarella and Parmesan blend

Instructions

• Preheat oven to 450 degrees
• Pierce spaghetti squash with fork and heat in microwave for 1 minute to soften squash. Cut down the middle, lengthwise, and scoop out seeds. 
• Brush spaghetti squash with oil and sprinkle with salt. Place on cookie sheet, cut side up. Bake for 30-40 minutes, depending on size of squash. 
• While squash is cooking, make Full Flavor Foods Alfredo Sauce mix according to directions. It will thicken greatly as it cools, so don’t be tempted to cook it all the way down. I added cream cheese, Parmesan and a touch of milk to stretch the sauce. I added these after the sauce had cooked, not before. 
• My chicken breast was already pre-cooked from a different day. If you have a fresh chicken breast, I would suggest placing it in the oven for the last 15-20 minutes of cooking time, with the squash. 
• To bread the chicken, dip it in beaten egg, then rice flour, then beaten egg again, and finally in the Aleia’s Coat and Crunch. You could use crushed Corn or Rice Chex instead. Or, you could simple cook a fresh chicken breast on the stove top, and not bread it at all. 
• Wilt the spinach to remove excess moisture. I microwaved mine for approximately a minute because I was in a hurry. You can do this on the stove top, in a non-stick skillet. I suggest using a bit of cooking spray to prevent sticking. 
• Once the squash is finished cooking, remove from oven and allow to cool approximately 5 minutes. This prevents you from burning your fingers! Using a fork, pull the strands from the sides of the squash. 
• Leave pulled squash in shell and top with sliced chicken and wilted spinach. Pour Alfredo sauce on top, then sprinkle shredded cheese on top of sauce. Return to oven for 10-15 minutes until cheese melts. Broil for 2-3 minutes if you would like to brown the cheese. 

What’s your favorite way to eat spaghetti squash? I’m always looking for fun new recipes to try. Share with me in the comments below.

Originally Published January 2018

The post Gluten Free Chicken Alfredo Spaghetti Squash appeared first on MI Gluten Free Gal.

What Is Brinner? And Where Did you Get Those English Muffins? 

If you’ve never heard this term before, it means “breakfast for dinner.” You can enjoy my gluten free chicken sausage as a side with buckwheat pancakes or my gluten free Blueberry French Toast Casserole. However, I enjoy them as part of a breakfast sandwich, preferably with Canyon Bakehouse’s Gluten Free English Muffins. 

These whole grain English muffins are shelf stable, and are gluten, dairy, nut and soy free. Use the Canyon store locator to find them in a store near you. Don’t eat grains? Try Mikey’s grain free English Muffins, or Lila Ruth’s recipe for Grain Free English Muffins. 

What Ingredients Do You Use in Your Chicken Sausage?

That’s a great question. I make my gluten free chicken sausage with ground chicken, and Penzey’s Fox Point seasoning. This chicken sauage recipe also uses applesauce. Why?  It gives it just a hint of sweet, while also tenderizing the meat. 

Other than that, it’s simple salt, pepper and onion. When I originally made this recipe in 2017, I used this Lakeshore Drive Seasoning I received in a subscription box. While it’s still available, I find myself shopping at Penzey’s more often. I love using their dried lemon and orange peel in baked goods! 

Tips on Frying the Perfect Egg

My gluten free sausage partners well with a fried egg for a delicious gluten free breakfast sandwich. When I’m in a hurry in the morning, I’ll often just crack an egg into a small dish, give a quick whisk with a fork, and cook it in a pan like an omelete. Add cheese or other spices as you please. 

However, if you want a fried egg, this method seems to work best for me. First, I oil and heat my 10″ iron skillet. Usually on medium heat for 5 minutes. Then I crack the egg, add it to the pan, THEN turn down the heat. This way it cooks the egg white thoroughly, but doesn’t overcook it. Then I allow it to cook about 10 min. more until the whites are set. Visit The Incredible Egg site for more tips on how to fry an egg, perfectly. 

Other Gluten Free Breakfast Ideas

Breakfast foods are my most favorite type of food. My “Easiest Breakfast Sandwich Ever” recipe is great for meal prep. Pair it with any of these other grab and go gluten free breakfast ideas for quick start to the morning. Even if it’s just a bowl of gluten free cereal, it’s important to start the day with something in your tummy. 

Looking for something more elaborate? Try my gluten free breakfast casserole for two, or my mashed potato crust quiche. It sounds odd, but it’s truly amazing! Or, get creative and make my gluten free breakfast pizza, made with a gluten free biscuit crust. Looking for something sweet? Try one of these 10 gluten free cinnamon roll recipes.

Do you mainain a pork free household? What’s your favorite gluten free breakfast food? Tell me in the comments, below! 

Print

Gluten Free Chicken Breakfast Sausage

Course Recipes

Equipment

• OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display
• Fox Point Seasoning
• Honey Whole Grain English Muffins

Ingredients

• 1/4 c finely chopped onion
• 1 lb ground chicken
• 1/2 sp salt
• 2 tsp Penzey’s Fox Point Seasoning
• 1/4 tsp pepper
• 1/4 tsp sage
• 1 tbsp applesauce
• 1-2 tsp apple cider vinegar

Instructions

• Using a cutting board, chop a yellow onion as finely as possible. Measure 1/4 cup and place in a medium mixing bowl.
• Add remaining ingredients to bowl and mix thoroughly. Allow meat mixture to rest 1-2 hours, or overnight.
• Using a scale, measure out 4 oz of meat mixture. Press into a patty, and cook over medium heat, 2 minutes per side.
• Use cooked patties in a breakfast sandwich or as a side meat with pancakes or waffles.

What’s your favorite way to enjoy breakfast at dinner time? Do you have a favorite gluten-free chicken breakfast sausage that you purchase or make? Tell me in the comments below!

This post is not sponsored, but does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Gluten Free Chicken Breakfast Sausage appeared first on MI Gluten Free Gal.

The Best Teacher

My husband is a middle school teacher. After 16 years, he finally believes me when I tell him he’s good at it. He never intended to be a teacher. However he comes from a long line of teachers. His grandfather, who made me my first loaf of buckwheat bread, was a school principal. His grandmother, the inspiration behind my peanut butter pie shake, was an elementary school teacher.

However, he’s also an amazing cook, and taught my most of what I know to do in the kitchen. While I grew up always needing the security of a cookbook, he has always been the one to throw caution to the wind, add a dash of this, a touch of that, and create the most amazing things.

Cooking as Stress Relief

My husband uses cooking to unwind from a long day of teaching. Keeping 5 separate classes of 30 8th graders inspired, focused and on task can be a bit tiring. (I’m sure parents of 8th graders would say keeping their ONE student focused is challenge enough!)

Therefore, I’m so appreciative when he cooks. I came home from a long day at work, not looking forward to making dinner. However, I came home to the most amazing meal of gluten free braised chicken thighs, mashed potatoes and a medley of vegetables! I told him it may be the best dish he’s made in a long time.

More Chicken Thigh Recipes

He usually never writes down anything that he cooks. Therefore, often times his delicious creations can’t be replicated. However, this time, he immediately wrote down this recipe for gluten free braised chicken thighs. This means we can have it again and I can share it with you!

Chicken thighs are often cheaper than chicken breasts, and a a great source of protein. Looking for more ways to use them? These Rosemary Ranch Chicken Thighs from There is Life After Wheat look perfect to pair with roasted potatoes. This Pan Roasted Chicken Thighs and Rice dish from Iowa Girl Eats uses only one pan and 30 minutes of cook time!

Print

Braised Chicken Thighs

Ingredients

• 1 ¾ to 2 lbs boneless skinless chicken thighs
• 2 tbsp butter
• 1 red onion cubed
• 4 oz fresh mushrooms roughly chopped
• 1 roasted red bell pepper
• 1 can diced tomatoes
• 1 Tbsp. brown mustard
• 1 Tbsp. Worcestershire sauce We use Lea & Perrins
• 1 Tbsp. red wine vinegar
• 1/8 tsp. white pepper
• 1/8 tsp. cardamom

Instructions

• Preheat oven to 350.
• Saute onion and mushrooms in a approximately 2 tbsp. of butter, in a cast-iron dutch oven. Cook approx. 3 minutes.
• Add chicken to dutch oven. Brown three minutes on each side. Add canned tomatoes and roasted red pepper.
• In a small dish, whisk together mustard, Worcestershire sauce, vinegar, white pepper and cardamom. Pour over chicken thighs.
• Cover and bake in oven for 45 minutes. Remove the lid 10 minutes prior to serving to allow some of the liquid to cook off and to allow sauce to thicken. (I added a tbsp. of corn starch, mixed with a tbsp. of water, to the dish to finish, and another tbsp. of butter.)
• **I highly suggest serving this dish with mashed potatoes. The sauce this dish creates is AMAZING on potatoes.

What’s your favorite way to cook chicken? I’m always eager to read suggestions! Leave me a note below!

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