Just in time for Super Bowl parties! Here is a fantastic chicken wing recipe. This comes from Grandma Ward’s recipe box! Sure to be a crowd pleaser! This recipe didn’t start out gluten free but is easy to switch over – just be sure to use GF soy sauce and chicken broth.
GF Chicken Wings
1/4 cup oil
1/2 cup GF soy sauce
1/2 cup chicken broth
3 Tbsp white sugar
3 Tbsp brown sugar
1 tsp dried ginger
2 cloves crushed garlic
5 lbs raw chicken wings
Combine all ingredients and coat well. Bake on a cookie sheet for one hour at 350º.
I relied on Stove Top stuffing until we had to go GF . I find gluten free stuffing to be better than “regular” stuffing which I believe is from how dry the bread is to begin with.
GF Crockpot Stuffing
1 cup butter
2 cups chopped onion
2 cups chopped celery
3 Tbsp dried parsley
2 cups diced mushrooms
12 cups gluten free bread, cubed
1 1/2 tsp dried sage
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
up to 3 cups prepared GF chicken broth (I use Orrington Farms Chicken Base)
Melt butter over medium heat in a large skillet. Add onion, celery, mushrooms, parsley and saute for about 3 minutes. In a large bowl mix the bread, spices, and the sauteed veggies. Then, add the eggs.
Transfer the mixture to a greased 5 qt greased crockpot. Pour one cup prepared broth over stuffing. Cook on low for 6 hours. Stir every hour or so, adding broth as needed if it looks dry.
The whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!
GF Potato Leek Soup
3 Tbsp butter
1 1/2 tsp sea salt
4 cups GF chicken broth
4 small white potatoes, peeled and small diced
1 cup buttermilk (1 tsp white vinegar in 1 cup milk)
6 oz cream cheese
1/2 tsp black pepper
Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.
Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.
Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.
A friend of mine recently made this recipe for my family. When cooking for us, she looks for naturally gluten-free recipes. We loved this so much, we have already made this 5 times in January. The recipe doubles or triples well and can be froze.
GF White Chili
1 lbs boneless, skinless chicken breast, cut into 1/2 inch cubes
1 small onion, chopped
1 1/2 tsp garlic powder
2 can great northern beans, rinsed and drained
2 (4 oz) cans chopped green chillies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
14 oz water
4 tsp Orrington Farms Broth Base and Seasoning Chicken Flavored
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 cup whipping cream
8 oz sour cream
Saute chicken in oil with garlic powder and onion until the chicken is no longer pink.
(OPTIONAL Crock-pot Cooking: At this point, you could transfer to a crock-pot with remaining ingredients except whipping cream and sour cream. Cook on low for 4+ hours and add the whipping cream and sour cream right before serving.)
Add beans, chillies, spices, water, and broth base to cooked chicken and simmer for 30 minutes.
Remove from heat and stir in whipping cream and sour cream. Serve and enjoy.
I have a few recipes that I make every year – generally associated with a specific season. This chili recipe was given to my by my Mother-In-Law early in our marriage. This recipe was a challenge to make GF due to it containing Beef bouillon. However, I was recently introduced to a GF beef broth base! Orrington Farms Broth Base and Seasoning Beef Flavored.
Brimstone Chili contains tons of ingredients, is very spicy, is very meaty, and best of all, has no beans! (I am not a big fan of beans:))
Serve with Pamela’s GF Cornbread and/or Fritos and cheese.
GF Brimstone Chili
1/4 cup oil
4 lbs ground beef
2 lbs beef, cubed (tonight I used round steak)
2 cups onion, chopped
1 cup green chilies, diced
1 tsp minced garlic
1/4 cup green bell pepper, diced
4 tsp cumin
1/2 cup chili powder
1/4 cup paprika
2 Tbsp Kitchen Bouquet
3 petines (tonight I used 1 small habanero)
4 tsp oregano
2 tsp season salt
4 tsp Orrington Farms Broth Base and Seasoning Beef Flavored
1 tsp sugar
1/2 tsp celery seed
1/2 tsp thyme
1/2 tsp cayenne
1 -15oz can tomato sauce
1/4 cup red wine vinegar
1/4 cup Sriracha Hot Chili Sauce
Tabasco to taste
2 bottles of GF beer
Sauté meat, onion, green chilies, and garlic in oil until meat is browned.
Add all remaining ingredients and simmer for 2 hours, stirring occasionally.
I recently participated in a meal swap- and our dinner tonight was a meal I received. The smell filling my house is mouthwatering!
The recipe came from a recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer
GF Farmer’s Casserole
24 oz bag frozen hash browns
3/4 cup monterey jack cheese, shredded
3/4 cup cheddar cheese, shredded
1 cup diced ham
4.5 oz can diced green chillies
1/4 cup diced green onions
4 eggs, beaten
1 can evaporated milk
1/4 tsp pepper
1/4 tsp salt
Grease a 9×13 pan and then spread out potatoes evenly. Top potatoes with cheese, ham, green chillies, and onions. In a bowl, mix together remaining ingredients and then pour over casserole. Bake uncovered for 45 minutes or until set and slightly browned.
Taco soup makes a great alternative to tacos- and it’s just as easy! This recipe was inspired by the Taco Soup recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer
I swapped out refried beans to give it an almost creamy texture. I used Rotel to give it a slight spice- but adding cheese and sour cream when you serve it mellows out all the heat.
GF Taco Soup
1 lb. ground beef
2 Tbsp minced onion
1/4 cup Kirkland (Costco brand) taco seasoning
1 can Original Rotel
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can Rosarita refined beans
1 can (15 oz) water
Brown ground beef and onion in a stockpot. When no longer pink, add all remaining ingredients and bring to a boil. Stir well to break up the refried beans. Once boiling, turn to low and allow to simmer for 30 minutes.
Serve with baked Ortega taco shells on the side. Top soup with cheddar cheese and sour cream.