Chicken and Dumplings, GF of Course!

We all have times when we long for home cooking, stressful days that wear us down.  This is fairly quick to make and incredibly soothing. It is gluten free,  of course and reminds me of my old recipe for chicken fricassee with herbed dumplings. Creamy,  flavorful and totally satisfying. My IP makes it so easy to put together in less than an hour.   This recipe made 5 meals out of four chicken thighs so it is an inexpensive dish to serve.                 

Chicken with Dumplings

4 medium chicken thighs

2 Tbsp. butter

Kosher salt

¼ cup gluten free flour; I used King Arthur basic blend

2 celery stalks chopped

2 carrots in coins

1 onion chopped

2 cups gf chicken broth

¼ cup whole milk

1 Tbsp. cornstarch

Dumplings

1 ¾ cup brown rice flour mix

1 tsp. xanthan gum

1 Tbsp. sugar

3 tsp. baking powder

1/3 cup canola oil

2 eggs lightly beaten

¾-1 cup 2 percent milk

For herbal version; add 1 Tbsp. poppy seeds, 1 tsp. celery seeds, 1-2 tsp. dried parsley to dry ingredients.

Directions

Heat Instant Pot on sauté mode, high. Place flour, ½ tsp. salt and ¼ tsp fresh ground pepper on some wax paper, blend up and roll the chicken in it to coat evenly, shake off excess. Add butter to IP, melt it and then add chicken thighs. Sauté for 4 minutes, flip and cook 3-4 more minutes. Remove from pot, set aside. Add the celery, onions, and carrots to the pot, cook for 3 minutes. Add back the chicken and the broth. And more salt if desired. Secure lid Cook on manual pressure for 12 minutes.  Let release naturally for 5 minutes. Remove chicken from pot.  Pull/cut apart into bite sized pieces, removing the bones, discard all skin and any odd bits like cartilage.

While the chicken is cooking prepare the dumplings.  Mix the dry ingredients, in a separate bowl mix the wet ingredients. After the chicken is shredded, pour the wet into the dry ingredients, hold back a bit as you stir it together, do not over mix. Add the rest of the milk if it looks dry; it should be fairly thick/goopy and the xanthan gum will thicken it even more as it stands.  After the release add the ¼ cup milk to the broth and veggies, stir well. In a small bowl mix the cornstarch with ¼ cup hot broth. Add back to the pot and stir. Put pot on sauté, add back the cut up chicken. Use a big spoon to glop in heaping spoonfuls of the dumpling mix all over the top of the broth. Spread them out evenly. Put on cover loosely, I used my glass slow cooker lid so I could watch them steam.  Cook 18-27 minutes; until they double in size, rise to the surface and the tops are not wet or under cooked looking. Serve in shallow wide soup bowls.  Should serve 5 unless you are piggies; then serves four!

chicken and herb dumplings

Notes; I combined two recipes; one from “The Instant Pot Electric Pressure Cooker Cookbook” by Laurel Randolph and one from Carrie S. Forbes “Everything Gluten-Free Slow Cooker Cookbook”.  I used my usual  brown rice mix; King Arthur’s basic blend.  I had trouble getting my IP to sauté on low so I toggled back and forth from slow cooker to sauté to keep things bubbling but not boiling.  Hopefully next time I will get the low setting to work.  There will definitely be a next time.  This was a satisfying old-fashioned entree that I loved every bite of.  Try it with the herbs, they really add a lot of flavor. Enjoy!

PS: if you want to cook this in a slow cooker; do the chicken for 6-8 hours on low and  thirty minutes before serving add the dumplings, do not open lid until the 30 minutes is done.

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Spicy Chicken Tenders

There are a lot of commercial food items that I don’t get to eat anymore, specifically most fast food being a major no no.  I miss crispy chicken like I used to enjoy at Wendy’s.  When I saw this recipe referenced on facebook I immediately went to the site, read the recipe and decided I had to try it.  I had some chicken breast tenders and all the ingredients except the gf Bisquick.  I looked on Glutenfreeonashoestring and lucky me; she has a recipe for making your own gf Bisquick; it is attached to a recipe for mini breakfast pancake bite muffins. I had the flours needed; white rice, potato starch and tapioca flour plus the add ins of baking powder, baking soda, salt, and sugar.  Easy peasy to put a double batch together; I will keep it in my freezer in a Ziplock freezer bag; sure have been wanting some of that Bisquick!

I lowered the hot sauce to half, ditto for the cayenne powder as I was pretty sure I didn’t want it so spicy; do as you wish. It was simple to do; mix the spices with the Bisquick, mix the hot sauce with the water, dip the chicken in the spices, then the hot water and back in the spiced flour and fry. The second time I made this I used a non stick stainless steel pan and 1/4 inch canola oil.  It was almost like deep frying but not quite.

I didn’t eat it as a sandwich the first time; had two juicy tenders with a baked potato and some summer squash.  It was very tasty and not too spicy for me.  I had it in a gf bun for a meal, complete with lettuce, tomato and mayo, and it was wonderful. You can also cut the chicken up into chunks, pound them briefly and you have lovely fingers that are somewhat smaller, great for kids. Fried chicken tenders are not something I would eat every week but it sure was yummy! I think this recipe is well worth trying even if you just buy some gf Bisquick.

Gluten-Free Spicy Chicken Sandwich (like Wendy’s)

 

2-3 Tbsp. Frank’s Red Hot Sauce  (the second time I made this I used another red hot sauce so it doesn’t have to be Franks to turn out great)

1/2 c Water

1/2 c Gluten-Free Bisquick

1 Tsp. Sea Salt

1-2 Tsp. Cayenne Pepper (use 1/2 tsp. if you want it close to mild)

1/8 Tsp. Fine Ground Pepper

1/4 Tsp. Paprika

1/4 Tsp. Garlic Powder

1 lb. Chicken Breast tenders – pound them a bit if they are very fat; you want it ½ inch or thinner.

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a low bowl.  I used a wide soup bowl.

In a separate cereal bowl mix together Frank’s Red Hot Sauce and water. In a  high-sided sauté pan heat 1 cup of canola oil – it should come up about 1/2 inch the side of the pan depending on the size of your pan. I started it on medium heat and put in a candy thermometer to regulate the temperature; I got it pretty hot; 350 degrees before putting in the chicken.  Or use my frying pan method I described above; less oil for that and no thermometer needed. Take one chicken breast tender at a time and dredge it in the GF Bisquick mixture, then roll it in the hot sauce/water mixture and then put it back in the Bisquick mixture and roll it to coat.  This can get messy; try to keep one hand dry and one for the water/hot sauce part. I slid one into the hot oil and then a second one. Cook chicken for about 5 minutes, until they are golden brown and no longer pink in the center (I used a meat thermometer just to make sure).

Remove from the oil and drain on paper towels to blot any excess oil. If you have the oil hot enough they shouldn’t be greasy. If you want a sandwich, serve on a gf bun and top with mayonnaise, tomato and an additional piece of lettuce.

Go ahead, indulge in this delicious chicken and I promise you it will be a hit with your family!

Adapted from creativecookinggf.wordpress.com, February 2011.

Reblogged from a post in August 2015. Minor changes.

Chicken Gumbo Bowl

Chopped, October 2016 edition.  I have a raw chicken breast, boneless.  There is a packet of fresh tender okra in my fridge.  Yeap, I have more fresh okra; picked it up in Valley Farm Markets in Bethlehem, PA.  Great produce there.  It is a southern veggie: needs a hot summer around here to really produce and only plays well in a limited array of dishes.  Most times at my local store it looks kinda beat up and I pass it by but this day I was shopping one town over: selected a good looking packet of it to build my supper around. Other ingredients I had around were: the last two fresh homegrown tomatoes and a red bell pepper, plus the usual items available in my pantry: onions, garlic, broth.  What to make in 35 minutes that tastes like late summer in a soup bowl but isn’t soup?

Originally I had been all for fried chicken fingers but that okra sent me off on another path.  I was suddenly thinking gumbo because of the okra.  Yeah, I have commented before about the whining regarding the alleged slimy nature of okra.  This cook was determined to never let that travesty occur, so my  beautiful okra was sliced right before adding to the pan.  I sautéed and stirred my pan full of chicken, veggies and a few shrimp and before I knew it; supper was ready.  It isn’t quite a gumbo as I didn’t cook it for a long time nor did I make a roux but my results were darned delicious.  The ripe tomatoes from my garden were perfect with the okra and the chicken which was so tender I cut chunks up with a fork. I added a few rounds of turkey pepperoni to add an almost hot sausage flavor.  Totally optional; you could use andouille sausage if you prefer that; not too much though; no more than ¼ cup.  Or no other protein.  Could even leave the shrimp out and I bet it would still be awesome.

I served mine over cooked brown rice but you might try using tiny rice grained gluten free pasta. I actually like that better than rice.  Of course, you could use another protein like cod, monkfish, or any firm white fish.  Enjoy!

Angie’s Chicken Gumbo; Serves two generously

Ingredients:

1 tbsp. olive oil

1 chicken breast cut into roughly 1 inch chunks

½ cup chopped onion

3/4 cup chopped red bell pepper

½ cup chopped celery

1 garlic clove minced (about 1 tsp.)

A sprinkle of red pepper flakes

1 tbsp. chopped fresh parsley

¼ tsp. dried thyme

¼ tsp sea salt

1 cup broth: chicken or veggie

1 cup chopped fresh ripe tomatoes

8-10 rounds of turkey pepperoni (optional)

1 1/2 cups sliced okra; cut in 1/3 inch slices

8 medium shrimps, peeled (optional)

1 cup hot rice or cooked rice shaped gf pasta

Directions:

Cut the chicken into small pieces and roll in some rice flour to cover.  Shake excess four off, Heat the olive oil in a large sauté pan; add the chicken pieces.  Cook 2-3 minutes, turn over, cook 2 more minutes, stir up and cook another minute.  Chop the veggies while the chicken cooks or do it before you even start the chicken cooking.   Then add the onion and sauté for three minutes on medium heat, add the pepper and celery, cook 3 minutes.  Add the garlic, sauté another minute, stirring. Then add the thyme, half the parsley, and the salt.  Cook for 3 minutes stirring often. Add the broth, pepperoni and chopped tomatoes, stir and bring to a simmer.  Cook for about 8 minutes, stirring frequently.  Add the okra and cook for five minutes, add the shrimp, cook for 3-4 more minutes add the rest of the parsley.  Taste, add more salt if necessary and up to ¼ tsp. fresh ground black pepper.  Serve over the rice or pasta in a shallow soup bowl.

If you want it spicy, add a dash of Tabasco and a pinch of cayenne when you add the thyme.  If you want it soupier; add another ½ cup of broth.  I had a bottle of green Tabasco sauce available and that worked fine to spice it up even more.  chicken-gumbo-009

This recipe is based on one from Jane Brody’s “Good Seafood Cookbook” with my modifications.

Summer Roast Chicken Minus Oven

Hot days of late, too hot to roast a fricken chicken.  Not that many gluten free rotisserie chickens around here that I know of, although I here Wegmans has them.  What to do if we crave roast chicken and don’t want to heat the house too?  It’s Super Slow Cooker to the rescue!  So easy too, make a dry rub of spices, sprinkle all over the bird and stick some under the skin.  Plop it in the pot and let er rip for 4 plus hours!  How did it turn out? Great! Mildly spicy, flavorful, moist and tasty.  Best of all: no hot kitchen.  I ate it that night with some leftover potato salad and some veggies.  The next night I created a big salad of many veggie things with my homemade rotisserie chicken breast as the star ingredient.  A few nights later another salad with different veggies and more of the fabulous chicken topping it.  Then a day later I made a simple stir fry with pad Thai noodles, broccoli florets, fresh ginger in thin strips, zuke half moons, fresh pea pods from the garden, onion and a diagonally sliced carrot.  Oh and I used the rest of the chicken breast for the protein in it. The rest of the stir fry: cold Thai salad for lunch the next day: I just added a bit of sesame oil and it was ready! Awesome!  No oven needed. Or wanted!

It is from my slow cooker cookbook by Carla Forbes. I know you will be pleased with how cool your kitchen stays and that it is safe for us gluten intolerant types.  For some reason most stores that sell rotisserie chicken add some gluten in the process.  I am guessing it is in the spice blend as is often the case with such flavor blends.  In any case, your homemade rotisserie chicken will be safe and succulent! And for anyone who doesn’t worry on gluten; well, this is a tasty dish you will love to have in your arsenal of hot weather entrée choices.

Hot Summer Rotisserie Chicken

1 four pound whole chicken, rinsed and patted dry

2 tbsp. olive oil

Spice blend: mix in a small dish

1 ½ tsp sat

2 tsp. paprika

½ tsp. onion powder

½ tsp. dried thyme

½ tsp. dried basil

½ tsp. white pepper

½ tsp. cayenne pepper or hot chili powder

½ tsp. black pepper

½ tsp. garlic powder

Directions: Remove any giblets and dispose of them how ever you like.  Just not gonna use them in this recipe! Or any I provide.  Ick!  Rinse the bird or not as you prefer: just be sure to pat dry with a couple paper towels.  Rub the spice mix all over the bird, pull back some breast skin and sprinkle the mix in there.  Sprinkle any extra inside the bird.  Place bird breast up in your six quart oval (not so good in round one!) slow cooker.  Drizzle the olive oil on top of your bird; all over it.  Cover and cook 4-5 hours on low or 3.5 on high.  I did 4 on low and turned it up to high for 45 minutes at the end. My bird was close to 5 pounds so I felt it needed a bit more cooking.

My recipe said you could make gravy: what I did was remove the bird and add 1/3 cup brown rice mixture flour and stir well to blend it into the pan juices and naturally created chicken broth.  Add salt and pepper to taste; cook on high for 10-15 minutes.

I ate some hot with potato salad that night and put the rest of it into a big batter bowl that has a lid.  Once it was cooled somewhat the bird went into the refrigerator to keep fresh and flavorful.  The broth soaks in and adds even more flavor as it rests in the cold fridge.

I have no picture of the done bird whole.  I was so hungry the first night I dug in and totally forgot to take one; next time I made it I will snap a few and upload to this post.  It looks like your regular rotisserie chicken if not as dry or dark skinned.

Originally posted July 2015. Minor changes to text made.

Grilled Boneless Chicken Thighs on a Skewer: Succulent!

Grilling is one of the joys of summer cooking.  I made this recipe up for a recent camping trip but it works just as well on the grill at home!  Not too many ingredients and simple to put together.  It does have two marinades though but really simple ones; first one is one ingredient and some salt.

sweet baby rayscamping 014

I love Sweet Baby Ray’s BBQ sauce but use what ever you like.  You need to get out the skewers; I used the flat sided metal ones but you could use bamboo ones, soak them for 30 minutes first. If they are flat sided the meat doesn’t tend to spin around on the skewer; makes turning them easier.

I don’t put veggies on the skewers for a reason; they cook at a different speed than meat and generally don’t turn out so great; you could skewer some separately if you really want them fire cooked.  I would brush them with olive oil before grilling.

This chicken dish was a hit and is a keeper!

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Angie’s Grilled Boneless Chicken Thighs

Ingredients:

4-6 boneless, skinless chicken thighs

1 cup buttermilk

1 tsp. sea salt

1 lemon

1 garlic clove

2 tbsp. mild olive oil or canola if you prefer

½ tsp. dried oregano

Directions

Put the chicken in a Ziploc bag, add the buttermilk and salt.  Seal and shake up good.  Put in the fridge or cooler for 1-5 hours. This tenderizes the meat really nice. Drain chicken, rinse off buttermilk marinade.  Put in a clean Ziploc and add the zest of the lemon (I just peeled bits off with a potato peeler, the garlic clove (peel it and squash it a bit!), the oil, oregano and the juice of half the lemon.  Zip and marinade at least 30 minutes, up to 3 hours, in cooler. This marinade is for flavor.

Heat your grill or campfire. Not really hot; will char the chicken; medium is best.

Drain off the marinade and pat the chicken somewhat dry with a few paper towels; you don’t want a ton of marinade dripping into the fire. Thread the thighs onto flat metal skewers; I put 1 and a half on each skewer; you can leave the chicken thigh whole or cut in half or long strips; will need to cut one in half for sure! I put a quarter of a lemon on the end to help hold chicken in place and add flavor.   Grill over a medium flame.  I did about ten minutes on each side. I used a meat thermometer to check for doneness.  When it was cooked fairly close to 180 degrees; maybe 170 degrees, I used a cheap pastry brush I keep for camping to paint BBQ sauce on the side facing up; let it cook a few minutes, flip and do the other side.

I served it with a simple rice pilaf cooked on a camp stove, sliced summer tomatoes and corn on the cob cooked on the camp fire.  No fuss and very tasty: my kind of camping recipe. I made it up on the fly with what I had available and I know I will make this or some variant of it again for sure.  It was a big hit with both of us; the whole meal was excellent.  Super easy to make on your grill at home if you don’t camp.

Spicy Chicken Tenders, GF and Totally Tasty

There are a lot of commercial food items that I don’t get to eat anymore, specifically most fast food being a major no no.  I miss crispy chicken like I used to enjoy at Wendy’s.  When I saw this recipe referenced on facebook I immediately went to the site, read the recipe and decided I had to try it.  I had some chicken breast tenders and all the ingredients except the gf Bisquick.  I looked on Glutenfreeonashoestring and lucky me; she has a recipe for making your own gf Bisquick; it is attached to a recipe for mini breakfast pancake bite muffins. I had the flours needed; white rice, potato starch and tapioca flour plus the add ins of baking powder, baking soda, salt, and sugar.  Easy peasy to put a double batch together; I will keep it in my freezer in a Ziplock freezer bag; sure have been wanting some of that Bisquick! bisquick

wendy chicken sandwich wendy's chicken tenders

Here are pictures of Wendy’s spicy chicken; in sandwich or tenders. Not for me!

I lowered the hot sauce to half, ditto for the cayenne powder as I was pretty sure I didn’t want it so spicy; do as your taste buds wish. It was simple to do; mix the spices with the Bisquick, mix the hot sauce with the water, dip the chicken in the spices, then the hot water and back in the spiced flour and fry. It was almost like deep frying but not quite.  Not something I would eat every week but it sure was yummy!

I didn’t eat it as a sandwich the first time; had two juicy tenders with a baked potato and some summer squash.  It was very tasty and not too spicy for me.  I had it in a gf bun for a meal, complete with lettuce, tomato and mayo, and it was wonderful. I think this is well worth trying even if you just buy some gf Bisquick.

spicy chicken, noodle stir fry 004

Gluten-Free Spicy Chicken (like Wendy’s)

2-3 Tbsp. Frank’s Red Hot Sauce

1/2 c Water

1/2 c Gluten-Free Bisquick

1 Tsp. Sea Salt

1-2 Tsp. Cayenne Pepper

1/8 Tsp. Fine Ground Pepper

1/4 Tsp. Paprika

1/4 Tsp. Garlic Powder

1 lb. Chicken Breast tenders – pound them a bit if they are very fat; you want it ½ inch or thinner. I didn’t pound mine and they were fine.

1 cup frying oil; canola, peanut oil are two that I can suggest

Directions:

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a low bowl.  I used a soup bowl.

In a separate cereal bowl mix together Frank’s Red Hot Sauce and water. In a  high-sided sauté pan heat 1 cup of canola oil – it should come up about 1/2 inch the side of the pan depending on the size of your pan. I started it on medium heat and put in a candy thermometer to regulate the temperature; I got it pretty hot; 350 degrees before putting in the chicken.

Take one chicken breast tender at a time and dredge it in the GF Bisquick mixture, then roll it in the hot sauce/water mixture and then put it back in the Bisquick mixture and roll it to coat. I slid one into the hot oil and then a second one. Cook chicken for about 5 minutes, until they are golden brown and no longer pink in the center (I used a meat thermometer just to make sure).

Remove from the oil and drain on paper towels to blot any excess oil. If you have the oil hot enough they shouldn’t be greasy. If you want a sandwich, serve on a gf bun and top with mayonnaise, tomato and an additional piece of lettuce.

chicken sandwich 001

Go ahead, indulge in this delicious chicken and I promise you it will be a hit with your family!

Adapted from creativecookinggf.wordpress.com, February 2011.

Chicken Stir Fry With Rice Noodles

When time is short, the weather is hot and you are hungry for a real meal I find a stir fry can be a lifesaver of an entree.  It allows me to use whatever is in the fridge and pantry to create a fresh wholesome meal very quickly, less then 30 minutes including prep.

For a starch my go to choice is often rice noodles, they come in skinny to very wide size and are so easy to prepare.  They take on the flavor of the rest of the dish which can be handy; no flavor conflicts here.

This version I am sharing today is a chicken stir fry made with those delightful wide rice noodles you can get these days in most grocery stores.  I soak them in very hot water for ten minutes and drain well before stirring them into the completed dish.  Easy for sure!  This batch was marked as extra wide and they were just that.

Notes: the veggie amounts are very fluid; use more if you like a lot of something or skip if you hate.  Best made in a wok; I have a small one I use all the time.  I guess you can use a fry pan; keep it hot and stir constantly.

I actually ate the leftovers the day after for my supper: served it cold as a salad; added a touch more soy sauce and a swig of sesame oil and it was just delightful: refreshingly different.

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Chicken Stir Fry with Rice Noodles

Ingredients:

Wide rice noodles; enough for 2 people

½ lb of chicken breast cut into bite sized bits

1-2 tbsp. cooking oil (I like mild olive oil)

1 medium onion cut down from the top and then into slices top to bottom

1 big carrot; sliced on the diagonal

1 celery stalk sliced on diagonal

1 cup broccoli chunks

1 baby bok choy; about 1 cup of cut up chunks (2 big stalks works too)

2/3 cup pea pods; either snap or sugar peas

1 big garlic clove minced

About ½ a tsp of grated fresh ginger

1 tsp. corn starch dissolved in 1/3 cup water

1-2 tsp. soy sauce (be sure it is gf)

Directions:

Put the noodles in a bowl half full of very hot water; I heat it in the microwave until almost boiling. I break them in half before putting in water; up to you if you like long strands. Let stand ten minutes.  Meanwhile, cut the chicken up into thin slices or chunks; nothing that can’t fit easily into someone’s mouth.  Heat mini wok, add oil.  Add chicken and stir it after a minute; flipping over; brown all over lightly; 3-4 minutes.  Remove to a plate.  Add onion, celery and carrot, stir a minute or two then add broccoli and bok choy, stir 1-2 minutes.  Add the pea pods and garlic.  Cook 2-3 minutes, stirring constantly.  You want the veggies to be a touch crisp but mostly cooked.

Add back the chicken and the ginger, stir well for 30 seconds to a minute.  Pour in the cornstarch water slurry and 1 tsp. soy sauce.  Stir as it cooks for one minute; add more water if not enough sauce to your liking. This last minute is critical to make the sauce clear; cooks the cornstarch. Taste and add more soy sauce if you want, also, season with salt and fresh black pepper to your liking.

I often use fruit juice for some or all of the water.  Pineapple is my favorite but orange juice or even lemon juice works well for some of the fluid; adds a lot of flavor. Add the noodles and stir well before serving.  Should serve 2 people easily, maybe 3 if one isn’t too hungry!

This is a naturally gluten free dish.  If you dislike rice noodles serve it over rice. Enjoy!