Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Have a Mexican-Inspired Fiesta: Gluten-Free Chicken Quesadillas April 13, 2010

Chicken Quesadillas Recipe from MyRecipes_com and Photo By Oxmoor House You don’t have to wait until Cinco De Mayo to start your spring fiestas!

On a beautiful sunny day this spring, make it a Mexican-food night and indulge in this ridiculously yummy gluten-free chicken quesadilla dinner with an upgraded, shi-shi version of regular ol’ salsa and guacamole dip!

Trust me, this isn’t your average, everyday quesadilla! You’ll love this recipe! It’s great for dinners outside on the patio and impressive when serving to family and friends during little dinner get-togethers! 🙂

Chicken Quesadillas with Fruit Salsa and Avocado Cream from MyRecipes.com

 

Note: I have modified the original recipe  to a gluten-free version below for my gluten-free foodies! 🙂

Ingredients

  • Gluten-free/ all-natural cooking spray or oil
  • 1 1/3  cups  shredded carrot
  • 1  cup  thinly sliced green onions
  • 1  cup  (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
  • 8-10 corn tortillas
  • 2  cups  chopped ready-to-eat roasted skinned, boned chicken breasts (this recipe is great for using your left-over cooked chicken!)
  • 1/2  cup  fresh cilantro leaves

Preparation

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of the tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned and crispy. Repeat with the remaining quesadillas. Plate and top each quesadilla with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

Fruit Salsa

Ingredients

  • 2  cups  coarsely chopped peeled ripe papaya or mango (about 1 large)
  • 1 1/2  cups  coarsely chopped peeled kiwifruit (about 3 kiwifruit)
  • 3/4  cup  fresh or frozen corn kernels (about 1 ear)
  • 1/2  cup  chopped red onion
  • 1/2  cup  minced fresh cilantro
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  minced seeded jalapeño pepper
  • 1/4  teaspoon salt

Preparation

Combine all ingredients in a small bowl; cover and chill.

Avocado Cream

 

Ingredients

  • 1  peeled medium avocado, pitted and cut into chunks
  • 1/2  cup  fat-free sour cream
  • 2  tablespoons  fresh lime juice
  • 2  tablespoons  minced fresh cilantro

Preparation

Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.

*AS ALWAYS, USE ORGANIC INGREDIENTS WHEN YOU CAN FOR A YUMMIER, BETTER-FOR-YOU VERSION OF THIS DISH

Happy Fiesta-ing! 🙂

-Glamour & Green Gluten-Free

 

Fry Up Some Gluten-Free Stir-Fry For Dinner April 6, 2010

Gluten Free Ginger Chicken and Veggie StirFry As I’ve mentioned before, I’m pregnant with my first child (yay!!!) so I am avoiding seafood. I miss my shrimp and salmon dinners desperately, but luckily have found some awesome chicken dinner dishes that keep things interesting, flavorful, and of course, gluten-free.

Try this super-tasty Ginger Chicken & Veggie Stir-Fry recipe from Shine.com sometime this week:

Ingredients

· 1-1/4 cup sliced zucchini (1 medium)

· 1/2 cup sliced carrot (1 medium)

· 1/2 cup sliced onion (1 medium)

· 1 small red sweet pepper cut into strips (3/4 cup)

· 2-1/2 cups shredded green cabbage (about half of a small cabbage head)

· 1 tablespoon cooking oil or peanut oil

· 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces

· 1/2 cup stir-fry sauce (see my recipe for this below)

· 1/2 teaspoon ground ginger

· 3 to 4 cups hot cooked jasmine or brown rice

· 3/4 cup chopped cocktail peanuts or cashews

*Use organic ingredients when you can to make a tastier, better-for-you version of this dish!

I forgot the carrots when I tried this recipe for myself (as you can see in the photo), but I wish I hadn’t! They’d make an excellent addition to this dish- taste-wise and visually too!

Directions

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.

Gluten-Free Stir-Fry Sauce

1/4 c. brown sugar
2 lg. cloves garlic, minced
1/2 tsp. chili powder
1/2 c. gluten-free soy sauce
1/4 c. cider vinegar
2 c. gluten-free chicken or beef broth
1/2 c. water

Combine first 3 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

Ps. Buy and use chopsticks with this dish for a little extra fun! 🙂

-Glamour & Green Gluten-Free

 

Taylor’s Gluten-Free Italian Chicken March 27, 2010

Italian Gluten-Free Chicken Recipe I’m all about easy-cooking. I like things to look pretty without being difficult. Just call me a low-maintenance cooking diva. 🙂

That’s why I was excited to try Taylor’s Italian Chicken recipe from BetterRecipes.com. This Italian-inspired chicken dish is gluten-free and simply topped with fresh parsley, garlic, tomatoes, lemon juice, mozzarella cheese, and bacon. Yummy!

It’s funny how bacon can seem totally fatty and cheap, yet other dishes make bacon seem totally chic. This is a recipe where bacon seems glamorous and really makes this chicken dish taste good. With only a few ingredients, Taylor’s Italian Chicken is incredibly easy to make and looks divine on a plate.

Taylor’s Italian Chicken

Ingredients:

  • 4 chicken breasts
  • 1/8 cup parsley
  • 1 tomato
  • 3 garlic cloves
  • 1 lemon
  • 1 cup mozzarella cheese
  • 3 strips bacon
  • Dash of salt & pepper

* As always, use organic ingredients when you can to create a better-for-you, tastier version of this dish!

Directions:

Preheat oven to 375 degrees. Place chicken breasts, skin side down, in a 9 X 11 pan. Dice tomato, chop parsley, cut bacon into 1/2 inch squares and add on top of chicken. Chop up garlic and add to top of chicken. Cut lemon in half and squeeze lemon onto chicken. Add a dash of salt and pepper. Sprinkle cheese over chicken, cover pan with foil, and bake 45 minutes or until chicken is fully cooked. Uncover foil and bake another 12 minutes or until cheese is golden brown.

Plate with a fresh, veggie salad and dinner is served!

Coming up next week: Lots of fabulous reviews on exciting new gluten-free goodies and products! Also, planning a vacation or stay-cation this spring? We’ve got must-have gluten-free travel toiletries!

Stay tuned. 🙂

-Glamour & Green Gluten-Free

 

Gluten-Free Paprika Shrimp and Green Bean Saute March 24, 2010

 

Try a Gluten-Free Shrimp Recipe from Eating Well I tried this DELISH recipe about 7 months ago and it was awesome. Now that I’m pregnant though, I am avoiding seafood (among other pregnancy “no-no” foods) and, obviously, can’t eat shrimp.

Boy, do I miss it.

I’ve heard of pregnant women that crave bad-stuff like paint chips, cigarette butts, and dirt (thankfully, I am NOT one of them!), but I do want the totally off-limits seafood. My mouth starts to water when I think about shrimp nachos, shrimp with cocktail sauce, shrimp sautéed in garlic and butter, or shrimp sprinkled all over a gluten-free pizza.  MMmmmmm….

I’m reminded of “Bubba” from the movie Forrest Gump, and how all he ever talks about is shrimp and the different ways that you can cook it. …Well, with the way I want to eat shrimp, I could listen to Bubba talk about shrimp all day. I wouldn’t mind a bit. I’d probably join in.

So, since I can’t indulge in my shrimp-obsession for, at the very least, another three months, do me a favor and enjoy a shrimp dinner yourself. Try this gluten-free Paprika Shrimp and Green Bean Saute recipe from Eating Well. It’s easy and awesome:

Ingredients
  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste

*Use organic ingredients and spices when you can!

Preparation
  1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
  3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
Yummy Gluten-Free Shrimp Recipes Tips & Notes
  • Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
  • To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
  • To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

-Glamour & Green Gluten-Free

 

Easy Gourmet Gluten-Free Cooking March 18, 2010

I love to cook, but let’s make one thing clear, I am no Julia Child. My take on cooking is that it should be easy to make but look like it was hard to cook (and taste phenomenal, of course!). I like my food to look, feel, and taste glamorous with minimal work. 🙂

So, here is a recipe my mom stumbled upon a few months ago which is ultra-fabulous and gluten-free. Give it a whirl the next time you’re having guests over or want to surprise your hunny with a romantic dinner:

  • 4 boneless skinless chicken breasts
  • 4 Tablespoon butter
  • ½ cup white wine or chicken broth
  • ½ cup heavy whipping cream
  • 1 Tablespoon minced rosemary
  • 2 pressed garlic cloves
  • 1 package of sliced mushrooms — I used half pack of white button mushrooms and half pack of baby brown portabella mushrooms

 

Cooking gluten free

NOTE: Use organic ingredients for the freshest, best-tasting version of this dish!

-In large skillet cook chicken 1 tablespoon butter and garlic. Cook chicken until juices run clear. Remove and keep warm.

-Add wine to pan and cook stirring to loosen browned bits from pan add mushrooms and cook , add cream and bring to boil. Reduce heat cook and stir till thickens, stir in rosemary and extra butter, put chicken in to warm it up a bit.

-Serve with rice and your favorite veggies lightly drizzled with olive oil, sea salt, & pepper!

Gluten free dinners

Yum!

-Glamour and Green Gluten-Free