Smoky Gluten-Free Seafood Corn Chowder

Smoky Gluten-Free Seafood Corn Chowder

Ingredients:

10 small to medium potatoes, diced

1 large green bell pepper, diced

3 cloves garlic, diced

1 onion, diced

4 cups water

1 package frozen shrimp, tails removed

2 cans clams

2 tsp. paprika

1 tsp. dried oregano

1 tsp. dried basil 

2 Tbsp. dried parsley

2 tsp. McCormick Perfect Pinch Cajun seasoning

4 Herb-Ox Chicken cubes

1 bay leaf

1-2 tsp. salt and pepper, to taste

1 small package frozen corn

1 package Hormel Natural Nitrate-Free bacon, fried and crumbled

2 cups heavy cream 

1/2 cup corn starch

2 fresh tomatoes, diced

Fritos or Clancy’s gluten-free corn chips

Instructions:

Bring potatoes, bell pepper, garlic, and onion to boil in water till potatoes are tender.  Add shrimp, clams and seasonings.  Add frozen corn, bacon. Add salt and pepper to taste. Mix corn starch with heavy cream, then pour into mixture while boiling until thickened.  Remove from heat. Add diced tomatoes and stir.  Add more salt to taste as needed. Serve with gluten-free corn chips.

Gluten-Free Sausage, Spinach, and Mushroom Quich

Gluten-Free Sausage, Spinach, and Mushroom Quiche

1 Tbsp. butter

1 medium onion, diced
1 cup sliced mushrooms
1 package Jimmy Dean All Natural Breakfast Sausage
8 large eggs

2 cups milk
1 cup potato starch flour

1 tsp baking powder
½ tsp salt
1/2 cup grated Parmesan cheese

Fresh spinach

Dice onion, and sauté in butter, set aside. Cook breakfast sausage and set aside. In medium bowl whisk the eggs; add milk, flour, baking powder, salt and cheese and whisk together. Add sausage and onions and stir.  Grease a 9x13 baking pan and place spinach and mushrooms on the bottom of pan.  Pour mixture over vegetables.  Stir slightly. Bake at 350° F for 40 minutes or until firm.  Cool slightly. Slice into squares, and serve.

Pork & Rice Pilaf

Trying to make quick and easy dishes with packaged mixes is a difficult task when you can't eat gluten and like to avoid other culprits like MSG.  I have been increasingly surprised to find gluten-free and MSG-free items at ALDI's, and was pleased to find both onion soup mix and broth in this category.  Chef's Cupboard is the featured brand today.

Here's a quick and easy recipe that is delicious.

Pork and Rice Pilaf

Ingredients:

4-6 Pork chops (either cut up into cubes or left whole)
3 cups rice
1 32 oz. carton of Chef's Cupboard chicken or beef stock
1 packet of Chef's Cupboard Onion Soup Mix
32 oz. water
3 sticks butter, melted

Preheat oven to 425° F.  Brown pork chops, either as cubed pieces or as whole pieces.  Sprinkle rice on the bottom of greased 9x13 casserole dish. Place pork over the top.  Dissolve onion soup mix in 32 oz. water; mix with melted butter and 32 oz. chicken or beef stock.  Pour mixture over pork chops and rice. Cover with foil.  Bake covered for 30 minutes, stir, then bake uncovered another 30 minutes until slightly crispy on top.  Remove, cool, and serve.

Black Rice Stir-Fry

Black Rice Stir-Fry

Do you want to try something new? Try black rice, a delicacy of ancient Asia. This dish is loaded with anti-oxidants, and tastes amazing, plus it can be made gluten-free.

2 cups black rice

vegetable oil

1 large onion, sliced in thin strips

4 cloves garlic

5 red potatoes, diced

1/2 -1 purple cabbage, chopped

Oregano

1 bell pepper, diced

1 package asparagus

3 carrots, sliced thin or grated

1-2 cups frozen spinach

Gluten-free oyster sauce

Gluten-free soy sauce

2 lbs chicken breast, thawed, cubed

Soak black rice overnight in 4 cups water. Do not drain. Cook in water with about 2 tsp salt, set aside in large bowl. Saute remaining vegetables and chicken, each separately, adding to rice mixture in bowl. Add oregano and salt, soy sauce and oyster sauce to taste.

Gluten-Free Bruschetta Chicken

Bruschetta Chicken

½ cup amaranth flour

½ cup corn starch
2 eggs, beaten
3 lbs, boneless, skinless chicken breasts, cut into portion size
1/2 cup grated parmesan cheese
2 slices of Rudi’s whole grain gluten free bread, toasted and blended into crumbs
2 Tbsp. butter, melted
5 large tomatoes, diced small
3 Tbsp. dried basil

1 Tbsp. parsley
2 garlic cloves, minced
1 tablespoon olive oil
salt & pepper to taste

Preheat oven to 375° F. Grease 9x13-inch and one 8x8-inch baking dish. Place flour mixture in pie pan, and beaten egg mixture in a separate pie pan. Dip chicken into eggs, then into flour mixture. Place into baking dish. Combine parmesan cheese, bread crumbs, and melted butter. Sprinkle mixture onto chicken. Bake at 375° F for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 10 more minutes.

Gluten Free Lobster Bisque

Gluten Free Lobster Bisque

1/2 cup butter

1 chopped onion

16 oz. water

2 Herb Ox Chicken Cubes

3 cloves garlic

1 tsp Old Bay seasoning

2 bay leaves

1/2 tsp red pepper

1 tsp McCormick Cajun seasoning

Salt and pepper to taste

45 oz. frozen corn

16 ounces Lobster Classics

2 cups heavy cream

6 Tbsp. corn starch in 16 oz. water

Instructions:  Melt butter in large pot and add onions, cooking until tender. Add 16 oz. water, chicken cubes, garlic, Old Bay, bay leaves, red pepper, Cajun seasoning, salt, pepper and Lobster Classics.  Bring to boil, reduce heat to simmer, add cream and corn starch mixed in 16 oz. more water, stirring until thickened.