Dairy and Gluten Free Chipotle Apple Butter Chicken Thighs

Chicken thighs are delicious but can be boring.  I was looking for a way to spice up our dairy and gluten free dinner and found a similar recipe by another blogger.  I played with the ratios some and came up with these Chipotle Apple Butter Chicken Thighs.  They are sweet and spicy and definitely an unexpected combination of flavors.  I used my home canned apple butter; however, the store bought version will work well in this recipe.

Chipotle Apple Butter Chicken Thighs

6 to 8 chicken thighs
1 medium red onion, chopped
8 cloves garlic
1/4 tsp smoked paprika
1 to 3 chipotle peppers in adobo (depends on how spicy you like it)
1/3 cup Worcestershire sauce
1 cup apple butter

Place the chicken thighs and chopped onion in a gallon sized zip top bag.
In a food processor, combine the remaining ingredients.
Process until the marinade is fairly smooth.
Pour the marinade over the chicken and onion.
Rub the marinade into the chicken.
Refrigerate for at least 2 hours or up to over night.
Preheat oven to 425 F.
Line a baking pan with foil.
Place the chicken in a single layer in the pan. 
Pour the remaining marinade over the chicken.
Bake for 45 minutes to 1 hour or until the chicken is cooked through.
Allow to rest for a few minutes before serving.

Dairy and Gluten Free Buffalo Chicken Lettuce Cups

Beautiful crisp butter lettuce was the inspiration for this meal of dairy and gluten free Buffalo chicken lettuce cups with a mock blue cheese dip.  Both the Buffalo chicken tenders and the mock blue cheese dip have a multitude of other uses besides in these delicious lettuce cups!  The Buffalo chicken tenders are both dairy and gluten free.  The creamy mock blue cheese dip utilizes Cypress Grove Midnight Moon Goat Milk Cheese instead of a cow's milk dairy cheese.  

Buffalo Chicken Lettuce Cups

1 batch Buffalo Chicken Tenders

1 batch Mock Blue Cheese Dip

1 head butter lettuce, separated into individual leaves

2 roma tomatoes, thinly sliced

2 stalks celery, thinly sliced

1 carrot, thin strips (I used a vegetable peeler)

Assemble the lettuce cups by layering the lettuce leaves with tomato, celery, carrots, chicken and dip.

Buffalo Chicken Tenders

1 stick dairy free buttery spread, melted

1/3 cup packed brown sugar

1/2 cup Frank's Thick Hot Sauce 

1 tsp to 1 tbs Sriracha

1/4 tsp garlic powder

1/4 tsp black pepper

1 1/2 tbs cornstarch
1 1/2 lbs chicken tenders

 Combine all ingredients.

Allow to marinate for at least 30 minutes.

Preheat oven to 375 F.

Place the chicken in a single layer on a foil lined baking dish.

Pour the extra sauce over the top of the chicken.

Bake for 30 minutes.

Then broil for a few minutes longer.

Mock Blue Cheese Dip

2 oz Cypress Grove Midnight Moon Goat Milk Cheese, crumbled

1/2 cup mayonnaise

1 tsp Worcestershire sauce (check for gluten free)

1 tsp apple cider vinegar

1/2 tsp garlic salt

Mix all ingredients together.

Allow to rest at least 30 minutes for flavors to mingle.

 

Gluten and Dairy Free Pasta with Smoked Sausage and Peppers

Gluten and Dairy Free Pasta with Smoked Sausage and Peppers was born out of necessity.  Pantry meals are commonplace during the winter months here in the wilds of Wyoming.  More often than not the weather does not cooperate with scheduled grocery store trips.  In this case the pantry was looking more than a little bit bare... This is the delicious gluten and dairy free panty dinner that I was able to whip up in less than 30 minutes. 

Pasta with Smoked Sausage and Peppers

1 tbs extra virgin olive oil

1 large onion, chopped

1 green bell pepper, chopped

1 ring of smoked sausage, sliced (check for dairy and gluten free)

4 cloves garlic, minced

1 28 oz can diced tomatoes

2 cups chicken broth (check for dairy and gluten free)

2 tsp Tony Chachere's creole seasoning

1 tsp smoked paprika

2 tbs dairy free buttery spread

1 lb gluten free penne pasta

Cook the penne pasta according to package directions.

Meanwhile, in a large skillet begin to saute the onion in the olive oil.

Once the onion begins to soften, add the pepper and continue to saute until the pepper is almost cooked through.

Add the smoked sausage and continue to cook a few minutes.

Add the garlic and cook for another minute.

Add the diced tomatoes, chicken broth, creole seasoning, and smoked paprika.

Bring the sauce to a boil and then reduce heat and simmer until the pasta is cooked through.

Swirl the buttery spread into the sauce.

Mix in the pasta and coat well.

Allow to stand for 5 minutes to allow the pasta to soak up some of the juices.

Dairy Free & Gluten Free Spicy Chili with Beans

The fall and winter seasons really make me crave hearty spicy dishes like this chili.  I do a number of different versions of chili which are non-traditional; however, this is a very classic chili.  Chili should be a dairy and gluten free dish but many of the recipes out there for chili are not!  This chili is safely dairy and gluten free.

I love to serve this Spicy Chili with Beans with my Southern Style Cornbread.  

Spicy Chili with Beans

2 tbs extra virgin olive oil

2 c onions, chopped

1 1/2 c bell peppers, chopped (I like red, yellow & orange for this dish)

5 cloves garlic, chopped

2 1/2 lbs lean ground beef

6 oz tomato paste

1 tsp chipotle powder

1 tsp ground mustard

1 tsp coriander powder

1 tsp garlic powder

1 tbs seasoned pepper blend (a mix of black, red, and other peppers)

1 tbs paprika

1 tbs cumin

1 tbs onion powder

1 tbs fiesta or hot chili powder

1/4 c chili powder

15 oz plain tomato sauce

3 or 4 15 oz cans kidney beans (depends on how much you like beans)

28 oz diced tomatoes

2 tbs Worcestershire sauce (be sure your brand is gluten free)

1 tbs Crystal Brand hot sauce 

1 tbs soy sauce (be sure your brand is gluten free - I use La Choy)

1 tsp apple cider vinegar

1/4 c ketchup

In a large pot, saute the vegetables in the olive oil.

Once the vegetables are softened, add the ground beef and continue to cook until the ground beef is well browned and crumbled up.

If you have an excess of fat at this point strain it off.

While the meat is cooking mix together the dry spices in a small bowl.

Once the meat is browned add the tomato paste and dry spice blend.

Cook for a minute or two to bring out the flavors.

Add the remaining ingredients and stir well.

Bring up to a boil, stirring constantly.

Reduce heat to a low simmer.

Simmer, stirring occasionally. 

If your chili gets too thick add a little water. 

Cook at least 2 hours for best flavor.

Dairy & Gluten Free Sausage & Mushroom Stuffing

For a number of years now I have been working to perfect a dairy and gluten free stuffing that could rival the stuffing my mother made while I was growing up.  Finally, I think I have gotten it right!!  This years stuffing had a great texture and the flavor was great.  It wasn't too dry or too moist.  Even my husband who is very picky about stuffing loved it!!  In fact, he finished off the leftovers the very next day.

I hope that you will give this dairy and gluten free stuffing with sausage and mushrooms a try.  Of course if you don't enjoy sausage or mushrooms this stuffing would still be great as a "plain" version.

Dairy & Gluten Free Sausage & Mushroom Stuffing

1 lb dairy & gluten free bread (I used Udi's)

 1 lb sage sausage (I used Jimmy Dean)

2 c onions, chopped

1 1/2 c celery, sliced

8 oz mushrooms, sliced

2 sticks dairy free "butter"

2 c chicken broth

3/4 tsp dry poultry seasoning

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/4 tsp dry ground sage

1/4 tsp dry thyme, rubbed

1/4 tsp black pepper

2 eggs

In a 350 F oven dry the bread until completely dried and lightly toasted.

Allow to cool then cube the bread into small pieces.

Set aside the dried toasted bread in a large bowl.

In a large skillet begin to brown and crumble the sausage.

Add one stick of the "butter", onions and celery and continue to cook until the onions are almost tender.

Add the mushrooms and cook until the onions are tender.

Set the cooked sausage and vegetables aside.

In a saucepan warm the chicken broth, one stick of "butter", and seasonings.

Take the enriched broth off the heat and whisk in the eggs.

Add the sausage, vegetables, and broth to the bread.

Stir to combine.

Place the stuffing mixture into a 9x13 lightly greased glass baking dish.

Cover with foil and bake for 40 minutes.

Remove the foil and continue to bake until the top is browned and crispy - about 15 minutes.

Jap Chae - Dairy & Gluten Free

I found these Sweet Potato Noodles also called Dangmyeon or Glass Noodles at an Asian grocery store.  I was looking for new types of gluten free noodles to try when I spotted these.  I searched for dairy free and gluten free recipes to make using these Sweet Potato Noodles and found many variations of Jap Chae a Korean dish.  However, none of the recipes I found suited what I had available.  This is my take on Jap Chae.

Jap Chae

1 1/2 lbs Dangmyon - Sweet Potato Noodles

1/2 c soy sauce (La Choy is gluten free) 

4 tbs sugar

2 tbs sesame oil

1/2 tbs Sriracha

2 tbs extra virgin olive oil

2 medium red onions, sliced

6 cloves garlic, chopped

3 cups frozen spinach, thawed

8 oz white mushrooms, sliced 

4 eggs

Cook the sweet potato noodles according to package directions.

When tender drain and rinse with cold water. 

Combine the soy sauce, sugar, sesame oil, and Sriracha in a small bowl.

Toss the cooked rinsed noodles with the sauce.

 Meanwhile, heat the oil in a large skillet.

Saute the onions until tender.

Add the garlic and mushrooms and cook for a few minutes.

Add the spinach and cook a few minutes longer.

In a separate pan, scramble the eggs and set aside.

Combine all ingredients in the skillet and heat through.

Dairy and Gluten Free Southern Style Cornbread

Since the weather has turned cooler here, we have been craving hearty warming foods.  Today I made a huge pot of chili and a pan of dairy and gluten free cornbread.  But not just any type of dairy and gluten free cornbread, I wanted Southern Style Cornbread like I grew up with.  Southern Style Cornbread is one of those baked goods that since going dairy and gluten free I have been searching and searching for just the right recipe.  I have made a number of pans of cornbread that were too dry and crumbly or weren't the right level of sweetness which lead to more pans of cornbread trying to perfect the recipe.  Well this batch is in my opinion the quintessential dairy and gluten free Southern Style Cornbread.  It has the perfect amount of sweetness and the texture is light and fluffy just how I like it!

Dairy & Gluten Free Southern Style Cornbread

Dry Ingredients
1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt

Wet Ingredients
1 cup water
3 eggs
4 tbs honey
4 tbs dairy free margarine, melted (I used Blue Bonnet Light Sticks)

Preheat oven to 350 F.
Whisk together the dry ingredients in a medium bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a well greased 9x9 baking pan.
(I used a canola oil spray to grease my glass baking pan.)
Bake at 350 F for approximately 30 minutes or until the cornbread is lightly browned on top and a toothpick comes out clean.
Allow to cool slightly before cutting and serving.