Wednesday, February 29, 2012

Sriracha Chicken Salad - Gluten & Dairy Free

Today for lunch, I made Sriracha Chicken Salad.  Oh my goodness!  Sriracha Chicken Salad is such a flavorful twist on traditional chicken salad!  It has a slight heat from the Sriracha and a burst of freshness from the cilantro.  I first read about Sriracha Chicken Salad at Lifes's Ambrosia and used their recipe as my jumping off point.  However, their recipe included items with gluten so of course I had to play with it slightly to make it gluten & dairy free. 

I made Sriracha Chicken Salad Melts with goat's milk gouda on an Udi's Gluten Free Bagel.  However, it is simple to make your melt dairy free.  I would substitute a sprinkling of dairy free mozzarella such as Diaya or Follow Your Heart.  Both of these would be awesome choices for the melty cheesy portion of your Sriracha Chicken Salad Melt. 

Sriracha Chicken Salad

2 tbs fresh cilantro, chopped
2 tbs onion, finely chopped
2 tbs mayonnaise
1 tsp sriracha
1 tsp rice vinegar
pinch garlic salt
pinch black pepper
1 13 oz can chicken breast in water, drained

Combine the cilantro through black pepper.
Stir in the chicken breast.

Sriracha Chicken Salad Melt

1 recipe Sriracha Chicken Salad
2 Udi's Gluten Free Bagels or Bagel of your choice
4 tbs shredded cheese (goat's milk cheese or dairy free cheese) or more if you want more melty goodness!

Preheat broiler.
Place the 4 bagel halves on a baking sheet.
Top each bagel half with 1/4 of the chicken salad.
Top with the cheese.
Place under the broiler until the cheese is melted, taking care to not burn your melts.

Tuesday, February 28, 2012

Hawaiian Stuffed Chicken Breasts - Dairy & Gluten Free

I feel like I have been in a rut food wise.  Do you ever feel like that??

Yes, everything is still gluten free and dairy free or at least cow's milk dairy free and delicious.  But, it is winter here and the foods I have been making are hearty stick to your ribs comforting fare, and while everything tastes really good, nothing is satisfy either myself or my husband.  We are craving something different and unexpected.  I took a package of boneless skinless chicken breasts out of the freezer, but then struggled most of the day with an idea of what to actually make for our dinner.  Nothing I thought of sounded like something that I wanted to eat at that moment...  Have you ever had that problem?  Literally hundreds if not thousands of ideas floating around in your brain for recipes and nothing matches your mood!?  I stared into the depths of my pantry and refrigerator and was just baffled.  Finally, I decided to just wing it and loosely interpret what I decided I was really craving.  Hawaiian Pizza.  The juxtaposition of sweet pineapple with salty ham just sounded insanely good to me!!  So, I butterflied out those chicken breasts and stuffed them with pineapple, ham, goat's milk cheddar, and scallions then baked them smothered with BBQ sauce.  Oh wow!!  The flavors are like an explosion in your mouth.  So so good! 

While I used a goat's milk cheddar in my version, feel free to use a dairy free cheddar or even mozzarella if you need a truly dairy free version of these Hawaiian Stuffed Chicken Breasts. 

Hawaiian Stuffed Chicken Breasts

2 boneless skinless chicken breasts, butterflied
garlic salt
black pepper
6 thin slices honey ham
2 oz goat's milk cheddar or dairy free cheese of your choice
2 scallions
4 tbs crushed pineapple, well drained
4 tbs BBQ sauce

Preheat oven to 375 F.
Butterfly your chicken breasts and lightly pound out to an even thickness (I didn't do a very good job of this as you can see).
Sprinkle both sides of the breast with garlic salt and pepper.
Place what was the skin side of the breast facing your board.
Cover with 3 pieces of ham in an even layer.
Add 1 oz of the cheese over the center of the breast.
Add 1 of the scallions, cut to fit on top of the cheese.
Add 2 tbs of the pineapple.
Fold one third of the chicken breast towards the center taking care to disturb the filling as little as possible.
Then fold the other side towards the first side taking care to fully enclose the fillings.
If necessary use skewers to secure.
Lay seam side down on a baking sheet.
Cover with 2 tbs of the BBQ sauce.
Repeat with second breast.
Bake at 375 F for 45 minutes to an hour or until the chicken is cooked through.
Allow to rest at least 10 minutes before cutting and serving.

Sunday, February 26, 2012

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

Pasta!!  Who doesn't love a bowl of delicious hearty pasta?  Especially when that bowl of rice pasta is enrobed in a creamy spice sauce that is dairy and gluten free!  And that bowl of rice pasta is loaded with pork, mushrooms, sun dried tomatoes, cilantro and parsley.  This Creamy Chipotle  Pork & Mushroom Pasta is a party in a bowl sure to warm you even on the coldest of snow filled nights. 

Our weather here remains frightful with the roads having been closed more often than they have been open.  For me this means finding innovative dishes which only require the ingredients that I have on hand presently.  I had some mushrooms which were languishing in the vegetable bin of my refrigerator and since boneless pork sirloin chops had been on sale last week the decision to pair them up was simple for me.  However, we were in the mood for something with a spicy kick and my husband had asked for pasta which led to the birth of Creamy Chipotle Pork & Mushroom Pasta...

Creamy Chipotle Pork & Mushroom Pasta - Dairy & Gluten Free

1 lb Tinkyada pasta (I used elbows but other tubular shapes would work well)
2 tbs extra virgin olive oil, divided
2 medium onions, chopped
10 oz fresh mushrooms,sliced
6 cloves garlic, chopped
2 tbs chipotle in adobo, finely chopped (Be sure to check that the brand is gluten free!)
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lbs boneless pork, cubed into 1/2" pieces
1/2 cup sun dried tomatoes, chopped
4 cups chicken broth
1 tbs Worcestershire sauce (Be sure to check that the brand is gluten free!)
3/4 cup cilantro, chopped, divided
3/4 cup parsley, chopped, divided
1 1/2 cup unsweetened almond milk (If you tolerate goat's milk you may add 1 12 oz can evaporated goat's milk instead)
3 tbs cornstarch

In a large skillet with a lid begin to heat 1 tbs of the olive oil over medium heat.
Once the oil is hot, add the onions and saute for about 15 minutes or until the onions begin to caramelize.
Increase the heat to medium high then add the mushrooms and continue to cook until the mushrooms are lightly browned.
Add the remaining 1 tbs of olive oil, garlic, chipotle in adobo, smoked paprika, salt, pepper and pork.
Continue to cook until the pork is lightly browned.
Meanwhile, begin to cook the pasta according to package directions.
Once the pork is browned add the sun dried tomatoes, chicken broth, Worcestershire sauce,  1/2 cup cilantro, and 1/2 cup parsley.
Bring to a boil then reduce heat to a simmer.
Simmer, covered for approximately 20 minutes.
When the pasta is cooked, drain it and set aside.
Combine the almond milk and cornstarch.
Bring the pork mixture back to a boil.
Stir in the almond milk mixture and cook until the sauce thickens.
Stir in the cooked drained pasta and allow the mixture to simmer together for a few minutes.
Remove from the heat and stir in the remaining cilantro and parsley then serve.

Friday, February 24, 2012

Chicken & Rice Noodle Stir Fry with Asian Plum Sauce - Dairy & Gluten Free

I canned a big batch of Asian Plum Sauce this fall.  Ever since I have been looking for new ways in which to utilize this delicious sauce.  Chicken & Rice Noodle Stir Fry with Asian Plum Sauce is a terrific quick and easy dish which makes the Asian Plum Sauce the star.  I love that this recipe is naturally dairy and gluten free!

Feel free to use more vegetables in your stir fry.  I think that shredded carrots, broccoli florets, and snow peas would all be wonder additions.  However, because we have been snowed with the roads closed for the better part of this week I had to make due with what I had on hand.

Chicken & Rice Noodle Stir Fry with Asian Plum Sauce

1 6.75 oz package thin rice noodles
1 tbs extra virgin olive oil
1 medium onion, thin strips
1 small red bell pepper, chopped or thin strips
1 small yellow bell pepper, chopped or thin strips
5 cloves garlic, chopped
1 tbs fresh ginger, grated
2 lbs boneless skinless chicken thighs or breast, cubed
1 cup carrots, shredded or julianned (optional)
2 or 3 cups broccoli florets (optional)
8 oz snow peas (optional)
6 scallions, cut on the bias
1/2 cup fresh cilantro, chopped
1/2 cup soy sauce (La Choy is gluten free)
1/2 cup water
1 tbs sesame oil

Soak the rice noodles in hot water per the package directions.
Meanwhile, heat the oil in a large skillet or wok over high heat.
Add the onions and cook stirring occasionally until browned.
Add the bell peppers and continue to cook for 5 minutes.
Add the garlic, ginger,chicken and optional vegetables.
Cook stirring occasionally until the chicken is browned and cooked through.
Combine the Asian plum sauce, soy sauce, water and sesame oil in a small bowl.
Drain the rice noodles.
Add the rice noodles, sauce, scallions and cilantro to the pan.
Stir well to coat everything evenly with the sauce.
Reduce heat and continue to cook, stirring continuously until most of the sauce is absorbed - about 3 minutes.
Remove from heat and serve.

Thursday, February 23, 2012

Sweet & Spicy Bacon Wrapped Bites - Dairy & Gluten Free

The weather has been insane here for the past week.  The roads have been closed much more than they have been open.  In fact my husband was unable to go to work even from Monday until Thursday when he was finally given permission to go to work even though the roads were still closed.  Needless to say cabin fever was definitely an issue around these parts.  While I did still cook for us during our weather imposed snow in, it was comfort foods that we craved such as my Hearty Kale & Potato Soup which I made a double batch of, and Galley Mess (a simple breakfast casserole that I will share with you soon).  I did attempt to make Shirley's Sweet Potato Biscuits and although they tasted fantastic they just didn't work out for me as biscuits at almost 7,000 ft although they did just fine in an 8x8 baking dish!

Last night I felt the need to break out of this leftover rut that we had been in.  I tinkered with the spicy blend and finally perfected Sweet & Spicy Bacon Wrapped Bites which are fantastic with either boneless skinless chicken thighs, boneless skinless chicken breast, or boneless pork chops.  These little bits of goodness are fantastic as an appetizer or a snack as well as the protein component of your meal.  Really they are great anytime you need an excuse to get a little more bacon in!  :)

These Sweet & Spicy Bacon Wrapped Bites are naturally dairy free and gluten free which makes them perfect for me and my food allergies.

Sweet & spicy Bacon Wrapped Pork Bites (with optional brown sugar in sauce)

Sweet & Spicy Bacon Wrapped Bites

2 lbs boneless pork chops or boneless skinless chicken thighs/breast
1 lb bacon

Dry Rub
1/2 tsp black pepper
1/2 tsp cumin
2 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
3/4 tsp smoked paprika
1/2 tsp chipotle powder
1/4 tsp cayenne pepper (optional for more intense spice)
1 tsp chili powder
4 tbs brown sugar

1/3 c honey
1/3 c agave
1 1/2 tsp apple cider vinegar
2 tbs brown sugar (optional gives a stickier sauce)

Preheat your oven to 400 F.
Cut the pork or chicken into bite sized pieces.
Cut your bacon into halves or thirds depending on the size of your pieces of meat.
You want the bacon pieces to be long enough so you can wrap it around each piece of meat.
In a medium bowl, combine the dry rub ingredients.
Toss the pieces of meat with the dry rub.
Be sure to get the meat well coated.
Line a rimmed baking sheet with aluminum foil.
Lightly spray the foil with oil.
Wrap each piece of meat with a piece of bacon and place on the prepared baking sheet.
In a small bowl, combine the sauce ingredients.
Pour some sauce over each piece of bacon wrapped meat.
Bake at 400 F for approximately 30 minutes or until the meat is cooked through and the bacon has crisped.
About every 10 minutes during the cooking time carefully spoon the sauce back up over the meat to get them well glazed.

Sweet & Spicy Bacon Wrapped Chicken Bites

Monday, February 13, 2012

Maple Mustard Roasted Chicken - Dairy & Gluten Free

Roasted chicken for me is one of those iconic pure simple comfort foods.  However, this Dairy & Gluten Free Maple Mustard Roasted Chicken is comfort food elevated.  The combination of sweet maple syrup and tangy jalapeno mustard works perfectly.  The marinade keeps this chicken moist while imparting tons of wonderful flavor.  I used the jalapeno mustard which I canned; however, you can use any good quality grainy mustard. 

Maple Mustard Roasted Chicken

2 tbs extra virgin olive oil
2 tbs maple syrup
2 tbs jalapeno mustard (or other grainy mustard)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper

roasting chicken

Combine the marinade ingredients.
Butterfly the chicken by cutting the backbone out.
Rub the marinade all over the chicken and up under the skin of the breast.
Refrigerate the chicken overnight or at least 4 hours.
When ready to cook, preheat the oven to 400 F.
Place the chicken skin side up in a roasting pan.
Add a cup of water to the bottom on the pan to help prevent burning.
Cover with foil.
Bake for 1 hour.
Remove the foil and bake another 30 minutes or until the chicken is done and the skin is browned.
Allow the chicken to rest for 15 minutes before cutting into pieces.

Friday, February 10, 2012

Chicken Cassoulet with Potatoes - Gluten Free & Cow's Milk Dairy Free

Chicken Cassoulet is a classic French dish.  Of course I altered it to be gluten free and cow's milk dairy free.  I then took some further liberties with my rift on Chicken Cassoulet.   I think that I kept the essence of the dish with the creamy white beans in a sassy tomato sauce.  Non-traditional potatoes were added to make it heartier and I switched the traditional sausage for bacon.  I also left out the carrots and celery and added bell peppers instead.  Basically, it was a make it work moment in my kitchen as I am desperately in need of a grocery store run.  However, between the snow storm rolling in and some health issues I haven't had a chance to make the 120 mile trek to town.  The moral of the story is feel free to play with this dish as you see fit.

I used a hard goat's milk feta in the bread crumb topping which works in our household with my food allergies.  However, if you can't find this or don't tolerate goat's milk dairy then replace it with about 1/4 cup of a dairy free Parmesan cheese alternative.

Chicken Cassoulet with Potatoes

2 tbs olive oil
4 boneless skinless chicken breasts, cut into 1" cubes
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 lb bacon, chopped
2 cups onions, chopped
1 cup red/yellow/orange bell pepper, chopped
6 cloves garlic, chopped
heavy pinch red pepper flakes
1 tbs fresh thyme leaves
1 bay leaf
1/4 tsp smoked paprika
2 tbs fresh parsley, chopped
2 cups chicken broth
1 tbs Sriracha hot sauce
5 cups potatoes, cut into 1" cubes
1 can fire roasted diced tomatoes
2 cans cannellini beans, rinsed
2 tbs corn starch mixed with enough water to make a slurry (optional)
 2 cups fresh gluten free bread crumbs
4 oz hard goat's milk feta cheese OR 1/4 cup dairy free Parmesan Cheese alternative
2 tbs fresh parsley, chopped
1 tbs olive oil

Preheat oven to 350 F.
In a large dutch oven, heat the olive oil on high heat.
Season the chicken with 1/4 tsp salt and 1/4 tsp pepper.
Brown the chicken in the olive oil.
Once browned, remove the chicken.
Reduce the heat to medium high.
Add the bacon to the pan.
Once the bacon begins to release its fat add the onions and bell peppers.
Saute until the onions are tender.
Add the garlic, red pepper flakes, 1/4 tsp salt, 1/4 tsp pepper, thyme, bay leaf, smoked paprika, and parsley.
Saute for about 1 minute.
Add the chicken broth and Sriracha.
Bring to a boil taking care to scrape the browned bits from the bottom of the dutch oven.
Remove from the heat and add the browned chicken, potatoes, tomatoes, and cannellini beans.
Stir to combine.
Place in the 350 F oven covered for 1 hour or until the potatoes are tender and the chicken is cooked through.
If the broth isn't as thick as you desire stir in the corn starch slurry.
While the cassoulet is cooking prepare the topping.
In a food processor process together the fresh bread crumbs, cheese, parsley and olive oil until a coarse sand texture.
Top the cassoulet with the bread crumb mixture.
Place under a broiler for a few minutes until the bread crumbs brown and the cheese is melted.

Tuesday, February 7, 2012

Corn Chowder with Ham - Dairy Free & Gluten Free

The cold and dreary weather of the Wyoming winter begs for soup to warm not only the body but the soul.  My husband loves hearty creamy soups and this corn chowder with ham is no exception.  This chowder is simple to make either entirely dairy free or free from cow's milk dairy as well as gluten free.  We love most things but especially a creamy soup to have a mild touch of heat and the sriracha is the perfect choice here especially when using almond milk.  However, feel free to omit the sriracha if you can't take the heat! 

One of the things that I love about this soup is how quick and easy it is to put together.  I had made a ham the other day and this soup is a quick and easy way to use up the leftovers.  This would also be delicious without the ham making it a great vegetarian or vegan option.  However, my husband thinks that dinner just isn't complete without some meat.  

Corn Chowder with Ham

2 tbs olive oil
2 cups onions, chopped
1 1/2 cup bell peppers, chopped
4 cloves garlic, chopped
5 cups potatoes, cubed
4 cups ham, cubed
2 lbs corn kernels (I used the fresh corn we froze this summer)
12 cups chicken broth
1/4 cup fresh parsley, chopped
1 tbs fresh thyme leaves
1 tsp black pepper
1 tbs sriracha (optional)
1/4 tsp smoked paprika
3 cups unsweetened almond milk OR 1 - 12 oz can evaporated goat's milk
3 tbs corn starch 

In a large soup pot, heat the olive oil over medium heat.
Saute the onions, bell peppers, and garlic until they are tender.
Add the potatoes, ham, corn, chicken broth, parsley, thyme, pepper, sriracha, and smoked paprika.
Bring to a boil then reduce heat to a simmer.
Simmer for about 30 minutes or until the potatoes are tender.
Combine your milk of choice with the corn starch.
Add the milk mixture to the soup and continue to simmer until the soup comes back up to temperature and is very slightly thickened.
If you like a thicker soup then add more corn starch (dissolved in a little water) and continue to cook until the desired thickness is achieved.
Season with salt and serve.

Monday, February 6, 2012

Dairy and Gluten Free Baked Spiced Cake Donuts

I was craving spiced cake donuts of all things during the Super Bowl last night... Of course dairy and gluten free donuts aren't one of those things that you can run out and grab just anywhere.  I had made Sarena's Baked Cake Donuts before and enjoyed them.  However, I wanted donuts with some spice to it and I didn't have all the necessary ingredients to follow her recipe exactly.  I spiced these donuts up with nutmeg and cinnamon which was perfect for what I was craving.  I also switched up the sugars, flours, and milk based on what I had on hand.  These donuts were simple to put together and were ready to be eaten in no time flat!

Baked Spiced Cake Donuts
(adapted from The Non-Dairy Queen)

3 tbs sugar
3 tbs brown sugar, packed
1/4 cup dairy free buttery stick, melted
1 egg
1 tbs vanilla extract
12 tbs white rice flour
3/4 tsp baking powder
1/4 tsp baking soda
pinch sea salt
1/4 tsp freshly grated nutmeg
1/3 c full fat canned coconut milk
1/4 tsp cider vinegar

3/4 c powdered sugar
1/4 tsp cinnamon
splash vanilla extract
about 2 tbs full fat canned coconut milk

Preheat oven to 350 F.
Prepare your donut pan by spraying well with cooking spray.
Mix together the sugar and buttery stick.
Beat in the egg and vanilla.
Combine the flour, baking powder, baking soda, salt, and nutmeg.
Add the flour mixture to the egg and sugar mixture.
Beat to combine.
Combine the coconut milk and vinegar.
Slowly add the milk to the batter.
Divide the batter evenly into the 6 wells of your donut pan.
Bake for 20 to 25 minutes or until a toothpick comes out clean.
Allow to cool for a few minutes then turn out the donuts.
While the donuts are cooling, combine the powdered sugar, cinnamon, and vanilla with just enough coconut milk to form a thick glaze.
Dip the donuts into the glaze or spoon glaze over donuts and serve.