Ranch Flavored Dip | Gluten Free

When you are told you have celiac's disease you really need to stop and look at all the favorite things you use to eat and make gluten free versions.  It is so overwhelming at first, but there is so much hope!  Plus everything taste so much healthier and the truth is we all should be stepping back and focusing on whole foods like our ancestors used to eat.  Here is am awesome Ranch Flavored Dip.  It tastes better than any store bought dip!

Ranch Flavored Dip
FROM THE $5 DINNER MOM (altered to be gluten free)
2 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powde
½ teaspoon garlic salt
½ teaspoon dried basil
½ teaspoon pepper
Greek Yogurt, for serving
2 teaspoons of fresh lemon juice

1. Mix together the first seven ingredients down to the pepper. Store in an airtight container.
2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup greek yogurt with 2 teaspoons of lemon juice. Serve with fresh sliced veggies.
3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.

Pistachio Curry Gluten Free

Chicken and Rice with Coconut Milk and Pistachios Gluten Free

Chicken and Rice with Coconut Milk and Pistachios
from melskitchencafe.com (altered to be gluten free)
*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.
4 (5 to 6-ounce) boneless, skinless chicken breasts
3 tablespoons butter
1 medium onion, minced
1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves
Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness.
Pat the chicken breasts dry with a paper towel, then season with salt and pepper
Heat 2 tablespoons of butter in a 12-inch nonstick skillet over medium heat until the butter oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
Add the remaining 1 tablespoon butter to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skllet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Cinnamon Roll Frosting

  • Vanilla Frosting
  • 2 cups powdered sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • milk or cream (2 to 4 tablespoons)
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Filipino Chicken Adobo Crockpot !!

Josh served his mission in the Philippines and introduced me to Chicken Adobo.  I instantly fell in love with the dish and craved it SO bad during my pregnancy with Jackson.  There was a place called Little Manilla down the road that I ate at weekly back in 2006.  Unfortunately the owner had to move back to the Philippines and I have been missing it ever since!  So about a month ago I was making a cashew chicken Recipe, but didn't have cashews or rice wine vinegar.  So I obviously left out the cashews and substituted Red Wine Vinegar.  AND GUESS WHAT HAPPENED?!?  Holy Smokes I accidentally made Chicken Adobo.  It tastes awesome!  Enjoy!!!

2 lbs boneless, skinless chicken thigh tenders  (don't use chicken breasts)

1 Tbsp butter
1/2 cup soy sauce
4 tsp red wine vinegar
1 tsp garlic pepper
4 Tbsp ketchup
2 Tbsp brown sugar
2 garlic clove, minced
1 tsp ground ginger
1/2 medium onion chopped and sauted
1 medium potatoe chopped
cup carrots chopped

Chop onion. Heat butter in skillet over medium-high heat. Saute onions for about 5 minutes on each side.

Chop chicken, potatoes and carrots and place in slow cooker. Once onions are done sautéing place in slow cooker.

Combine soy sauce, vinegar, garlic pepper, ketchup, sugar, garlic, and ginger in small bowl; pour over chicken. Cook on HIGH for 3 to 4 hours.  Server over rice. Makes 4-6 servings.

Homemade Kettle Corn

  • 1/4 cup coconut oil
  • 1/4 cup white sugar
  • 1/2 cup unpopped popcorn kernels

Cheap, quick, and easy! I put butter and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on. Then I alternate shaking the pot for three seconds with letting it sit on the burner for three seconds until I hear the popping begin to slow down, then I take off the lid and sprinkle some salt in, replace the lid, give it another shake and pour it out into a bowl. Haven't had a batch burn yet with the "3-second shake and sit" technique. ;-)

For a completely different flavor sprinkle to following over the popcorn after it is done popping and omit the sugar:

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch nutmeg, freshly grated
1/2 teaspoon allspice

The best pot to use to make kettle corn can be purchased from Circulon 11-Pc. Cookware Set

Cashew Crockpot Chicken

2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)

1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp butter
1/4 cup soy sauce
2 tsp red wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes (omit if feeding kids because it makes it too spicy)
1/2 cup cashews

Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat butter in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Server over rice. Makes 4-6 servings.

We actually made this without the cashews and it was still amazing!

Pasta Fresca from Noodles and Co.

This is the recipe for the Pasta Fresca dish served at Noodles and Company. This is one of my favorite things to get there and I like to add Chicken also.


Sauté Instructions:
In a very hot sauté pan, add:
2 tsp. extra virgin olive oil
2 1/2 cups pre-cooked penne (bow-tie works well too)
1/4 cup cubed roma tomatoes
1/4 cup diced red onions
2 shakes of kosher salt & cracked pepper

Sear noodles, stirring occasionally until steaming hot

1 cup baby fresh spinach
1 oz. fresca sauce (recipe below)
Toss to combine, serve with freshly shaved parmesan cheese or fresca (hence the name)

(for 15 servings)
1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine (I always use apple juice as a substitute and it taste perfect)
1 cup extra virgin olive oil

From: Noodles & Co.

Chicken Cacciatore

Start by chopping onion and garlic and sauteing in olive oil
Remove that mixture and place it in your blender.
Add whole chicken thighs (or you can chop them up) to pan and cook until golden.
Remove from pan and set on a papertowel.
Add chicken broth, wine, tomato paste, thyme, salt, pepper and marjoram to the onions and garlic in the blender and blend it until smooth.
Place chicken in a slow-cooker and pour that yummy sauce right over it. Pop in a bay leaf on top and cook for a few hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. When it’s all done serve over your favorite pasta with a little parmesan and fresh herbs if you feel like it. (And doesn’t feel like cheese??)
Yummy yummy yummy yummy yummy. I could drink it.

Chicken Cacciatore
1 lb. chicken thighs, (cut into bite-sized pieces if you want too, I usually don't cut them till after I take them out of the crockpot)
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
1/2 c. olive oil
1 onion, roughly chopped
5-6 cloves garlic, peeled and either crushed or halved
1 6-oz. can tomato paste
1 c. white wine (you can also use apple or white grape juice mixed with 2 teaspoons red wine vinegar)
1 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. oregano
1/2 tsp. salt (omit if using cooking wine; you may shrivel up and die if you add the salt in addition to cooking wine because cooking wine is treated with salt to make it undrinkable)
1 c. sliced mushrooms (or more if you love them. Mushrooms are divine in this dish!)
1 green bell pepper, chopped (can substitute other colors)
Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon (this is why you need to keep the onion and garlic pieces big), shake off excess oil (you don’t have to go crazy here, a little olive oil never killed anyone!), and transfer to your blender. Increase heat to medium-high.

Add chicken pieces into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the oil, lest you start a grease fire. I am NOT speaking from ANY kind of firsthand experience here… ;)

While chicken is draining, add wine, chicken broth, tomato paste, thyme, 1 tsp. salt, 1 tsp. black pepper and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5-4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.

Complete steps through browning the chicken. Instead of placing chicken in your slow cooker, place it in a freezer-safe container and cover with sauce. When ready to eat, place frozen mixture in your slow cooker and cook on high for 4-5 hours. You can either cut the mushrooms and peppers ahead of time and freeze them separately from the chicken and sauce or you can just plan to have those in your fridge when you’re ready to make this.