Gluten Free Ranch Chicken Bites

An impressive tasting and looking g-f chicken dinner that is really too easy to merit a recipe!  Sept 2013 retro. 

Only THREE ingredients:

 2 chicken breasts (or any part of the chicken, really)
G-f ranch dressing (1/2 cup? maybe more?)
A couple cups of GF breadcrumbs (use your dried GF bread failures! Not such a failure NOW!)

Dip and shake and bake in a 350 degree oven for 20-25 minutes just until the chicken is opaque not dry.

Dip

Shake

Bake

Devour.

Mom's GF Crockpot Stuffing

first posted 2012 

My Momma's stuffing recipe made GF.  Delicious.  She has never made it in the crockpot, but with the family gathering taking up all the oven space, this works. 

1 cup butter or margarine  (melt and saute the onion and celery)  

2 cups chopped onion

2 cups chopped celery

1/4 cup chopped fresh parsley

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme  (Mom never had thyme or marjoram, so it's optional) 

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 eggs 

12 cups dry bread cubes

4 1/2 cups chicken broth, or as needed  (Dia, if you make this veggie broth, Grandpa can eat it!)

Mushrooms are optional, as our family still find them fungal.  

12 ounces sliced mushrooms

Mix the whole thing together in your largest old tupperware popcorn bowl (You know it's green). 

Dump into a crockpot and cook on high 45 minutes to get to heat and then cook 3-4 hours on low.  

Delicious.  

G-F Spinach Balls

AAGGGGHHHHHHH!   I finally baked these and forgot to take a photograph AGAIN!!!!    We ate the whole batch but four and Mr. Darcey ate them for breakfast.  They were delicious.

Reality Bite:  Making a half batch works out great when you have forgotten to take a photo--and you are all alone and don't have to share.  

posted first on 2-8-12

Yum dish, I don't have time to make this, but I wanted to post the recipe.  I ate these first at my sister-in-law's bridal shower at least ten years ago, and it has taken me this long to post the recipe?  I've made it often, but never taken a photo, so until I do... here's the recipe!

2 10 oz. boxes frozen spinach (thawed and drained)
3 cups g-f bread crumbs
1 cup parmesan
1 tsp. minced garlic
1/2 cup melted butter
4 green onions chopped
6 eggs  (mine were so large that I had to add extra crumbs so I could form balls.)
dash nutmeg

Mix all together and form 1 1/2 inch balls, freeze or bake at 350 for 10-15 minutes and serve with sauce.  You can freeze them raw and pull them out and bake them the day of the party.



Honey Mustard Sauce
1/2 cup spiced mustard (like grey poupon)
1/2 cup honey
2 egg yolks

Mix together and stir in the yolks, heat until thick stirring often, cover and chill.  Dip makes the dish delish.

GF Thai Tuna Patties

What fun it was to make this simultaneously with the daughter long distance over the phone last night.  We joked, laughed and cooked together, her modifying the crumbs to whatever she could find in a newlywed cupboard.  Once again, the guys liked it so much they fought over the last burger.  Truly delish!

First posted 1-25-10

My boys loved this recipe! Shock and awe! I called it a tuna burger... that might be why.

1 lb of Ahi Tuna flaked (or you could do like me and open three (5 oz.) cans of Starkist)

1/2 cup bread or cracker crumbs (YAY someplace to use all those stale loaves.) (watch out for dairy)

Mix the following ingredients together then combine all together:

1/2 tsp onion powder (or green onions)

1/4 tsp minced ginger (I doubled this and it was great)

1/2 tsp sesame oil (Sushi Chef most are GF)

1/2 tsp fish sauce (Thai Kitchen  most are GF)

1 Tablespoon GF soy sauce (LaChoy or Kikuman's new GF type)

1 egg

Mix altogether and form into patties. Brown on each side in a nonstick skillet or my trusty cast iron on medium heat.

Serve atop greens with a Cucumber Aiolo sauce (fancy name for a simple sauce)

1 Tbs. mayo

1 Tbs. finely grated cucumber

Delicious! Easy and already to make from the contents of the pantry!!! So this one moves to one of the top twenty easy/fast main dish recipes.

GF Marvelous Meatless Meatballs

Last posted on 9-18-08.  Reposted to please the daughter who can't find it on her own blog site.  Really?  We need to rework this site... sometime, when I'm free.   HA!

My own original gluten-filled recipe altered from back in the day:

2 c. crushed gf cracker crumbs,
(today I used bread crumbs and added 1 tsp salt)
4 eggs
1 c. finely chopped walnuts,
 1/2 teaspoon rubbed sage
2 Tablespoons brown rice bran or rice flour,
1 clove crushed garlic
1 tablespoon minced dry onion
1 c. shredded cheese, (I used motzerella today)
 3 T. oil for frying


Mix ingredients, form into balls or patties. Fry in oil, searing outer edges. Cover in preferred sauce, barbecue, spaghetti, creamy gravy, or tomato. Bake at 425 for 20 minutes until heated through.

We ate it with spaghetti sauce and fresh parmesan.

The mixture keeps in the fridge for days and freezes after frying very nicely.

GF Turkey Dressing I'm stuffed!

The GF turkey dressing was delicious. I thought it wouldn't be good the second and third days, but we ate it every day 'til it was gone. I was going to bake bread to dry out, but it turns out that there is always gluten free bread in one's freezer from all the failed loaves. I emptied it out and used it up!

I used Grandma's recipe, sauted onion and celery in butter, added poultry seasoning and sage and a little salt and pepper and a can of chicken broth, tossed in the bread crumbs and baked about an hour until hot throughout.

I did make one modification, I stirred in an egg after adding the cool chicken broth, (MARTHA Stewart's recommendation that morning on TV) and it seems to keep it moist longer.

Egg-free Gluten-free Bread

My ventures into allergen-free baking aren't through the normal avenues of necessity--more often it's forgetfullness.

Today's venture is an eggless bread because I started baking without remembering that Easter was last week and therefore the garage refrigerator stash of eggs were boiled.

So today's bread is egg-free -- still due to necessity.

The recipe is the standard Sorgham/Quinoa/Millet but I have replaced the three eggs with 1 cup water and four tablespoons of flax meal.

I boiled the two ingredients together one minute while stirring briskly. The result was a gelatinous mass of slime that's texture reminded me of eggs.

I added it after I let the yeast proof and then added the wet ingredients to the dry as usual. See Bread Baking Hints and Tips for further details.

It's raising now, so I'll let you know how it turned out.

Can't recommend it for longer than a daily bread. It was delicious the first day, however...

This eggless variety crumbled after a day, but made delicious croutons! Diced and sprinkled with garlic, parsley and salt and dried in a low oven for an hour or two. Magnificent.

Angie's Crispy Tuna Balls with Rice

Okay, I made the recipe from Angies Gluten Free Club for Tuna Balls with Rice and my guys were so excited to see a new recipe. (The old standards are really getting old.)

Rice, tuna, eggs, garlic, tomato paste, parmesan cheese, basil, salt, and wrap all this around a mozzarella cube, roll in flour, dip in egg and dredge in gf bread crumbs then fry.

This was one of the GF Club's emailed recipes and the men in the family thought it was yum, but I found I don't like tuna in tomato sauce and deep fat frying is not my favorite method of cooking. I couldn't tell when they were done and I kept burning the outsides. I just cannot stomach the possibility of raw tuna.

I know I should just think Sushi right? Okay, the recipe calls for tunafish from a can... but still... I can't wrap my brain around it!

Anyway.

Next time, I'll leave out the tomato paste and bake them instead--adding lots of butter and bread crumbs to make up for the deep-fat frying.

Keep watching. I'll let you know how my modifications turn out. Meanwhile, we still love Angie's daily GF insights! Thanks!

Bread Crumb Griddle Cakes

THE TEST

I made these. They turned out great! I halved the batch... just in case. Why ruin an entire batch? I used my wholegrain flour mix for the GF Flour, I substituted a splash of buttermilk, and a dash of baking soda to the dry ingredients. Oh, and banana. I added reconstituted banana chips because I had some that needed used up!

Even the devout "I hate gf pancakes" teen liked them!"

P.S. They are also good as a cold midmorning rush snack. (Gotta get to the school to volunteer, then to the office to make-up and dress the husband in drag for a charity thing.) _________________________

My daughter needed some college food to use up the failed bread she's gotten very adept at baking. Here honey, betcha never heard of these?

Crumb Griddle Cakes
1 cup GF flour 1 cup GF bread crumbs
1½ cups milk, scalded 2 eggs, beaten
4 tsp. baking powder 2 Tbsp shortening or butter, melted
Pinch of salt

1. Mix the melted fat and the scalded milk together.
2. Pour over the bread crumbs and let stand until bread crumbs are soft.
3. Add the beaten eggs, flour, salt and baking powder.
4. Mix and beat well.
5. Cook on slightly greased hot griddle on both sides

Salmon Cakes

Gluten free salmon cakes sounds a tad fancier than I'm known for, but the recipe sounded so good that I had to at least attempt to modify it for us.

The boys love these with tarter sauce, of course... because of its similarity to ranch dressing.

Salmon Cakes

1 can (14.5 oz.) cooked boneless salmon fillet
1 egg, beaten
1/4 cup lemon juice
fresh dill, chopped or 2 tsp. dry dill
3 Tbsp horseradish sauce
¼ cup gluten-free bread crumbs

Mash the salmon in a large bowl with the egg, lemon juice, dill, horseradish, and bread crumbs. Add salt and pepper to taste.

COATING
1 cup GF Bread crumbs
1/8 cup butter
2 TBS. fresh dill, chopped, or 1 tsp. dry
Fresh ground black pepper
Olive oil

Heat butter and olive oil in a large skillet over medium high heat until just foamy.
Add the GF Bread Crumbs, dill, and some salt and pepper.
Fry until toasted and golden brown.
Drain on a plate lined with paper towels to let the extra grease drain away

Form small patties of the salmon mixture in your palms, and roll in the bread crumbs until well coated. Pan fry in olive oil until crispy and heated through - about five minutes - flipping halfway through.

Eat while hot - good crisped up the next day, too.

Appleby’s Bread Crumb Broccoli

broccoli (1 pound), cut small
2 tablespoons unsalted butter
3 TBS. GF dry bread, ground up
1/2 cup grated Parmesan
Freshly ground black pepper

COOK the broccoli in lightly salted boiling water until crisp-tender, 2 to 4 minutes. Drain.
TOAST: Melt the butter in a skillet over medium heat. Add the bread crumbs. Toast until golden, then remove from heat.
Add the Parmesan, broccoli, and a few grinds of pepper. Toss & Serve!

Bread Crumb Baking

Failing bread baking? That's inherant with GF baking. When your bread crumbles, or goes stale in moments, crumble, dry and grind in the blender or food processor, and try a new recipe!

Parmesan Creamed Spinach Chicken

3 10-ounce boxes chopped frozen spinach
5 tablespoons salted butter
1 small onion, minced
2 cloves garlic, minced
Pinch ground nutmeg
1 cup heavy cream
3/4 cup grated parmesan cheese
Salt and freshly ground black pepper
1 cup fresh bread crumbs

DIRECTIONS
Preheat the oven to 450 degrees F. Defrost the spinach and squeeze out the excess liquid. Set aside.

In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion and sauté for 5 minutes. Add the garlic and nutmeg and cook for 1 minute. Pour in the heavy cream, reduce the heat to medium low and simmer the mixture until it is reduced by half. Keep an eye on the cream as it reduces to prevent it from boiling over. The reduced cream will be very thick and turn a buttery yellow color when ready. Add a 1/4 cup of the cheese and stir constantly until it has completely melted. Remove the frying pan from the heat and add the spinach and cooked, diced chicken. Season to taste with the salt and pepper. Pour the spinach mixture into a baking dish with a 5-cup capacity.

In a small frying pan, melt the remaining 2 tablespoons of butter. In a mixing bowl, pour the melted butter over the breadcrumbs and toss until the bread is thoroughly coated. Sprinkle the buttered crumbs over the spinach then sprinkle on the remaining 1/2 cup of cheese.
Bake the creamed spinach for about 10 minutes, or until the cheese has melted and becomes golden brown. Serve hot.