GF Mexican Soup

Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit! 

3 Large Tomatoes, skinned

3 Large Poblano Peppers

2 Tbsp Canola Oil

1 White Onion, diced 

4 Cloves Garlic, peeled

8 cups chicken broth (be careful to ensure it is GF)

3 Chicken Breasts, diced 

1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste. 

Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes. 

Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes. 

Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired. 

Serve with GF Corn Tortillas – homemade makes if possible. 


GF Chicken Masala

We have recently started to explore Indian food and have found we LOVE it!  I wanted to try to make some at home and here was my first try.  Indian food is often naturally gluten free so it is a great cuisine to add variety to your menu.

GF Chicken Masala

1 1/2 lb boneless, skinless chicken breast, cut into 1″ cubes


1 cup plain Greek yogurt
1 1″ piece ginger, peeled and minced
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt

1 Tbsp butter
2 cloves garlic, minced
1 jalapeno, minced and de-seeded
2 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
8 oz tomato sauce
1 cup whipping cream

1/4 cup cilantro, chopped, for garnish

Place chicken on skewers.  Pour and spread marinade on top of chicken.  Leave to marinate for 1 hour.

For sauce, melt butter over medium heat and then add garlic and jalapeno.  Cook for 1 minute and then add coriander, cumin, paprika, garam masala, salt, and tomato sauce.  Mix thoroughly and allow to simmer on low for 15 minutes.  Stir in cream and simmer to thicken for a few minutes.

Broil chicken on skewers, turning once, until no longer pink, about 10 minutes.   Then, remove chicken from skewers and add to the sauce.

Serve over rice and garnish with cilantro.

GF White Chili

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.


GF Zucchini, Black Beans, and Rice

I added chicken to this to make it a main dish- but it would be a great side without the chicken.

GF Zucchini, Black Beans, and Rice

2 Boneless, skinless, chicken breasts, cubed
3 cloves garlic, pressed
1 Tbsp. dried, minced onion
3 Tbsp canola oil
1 1/2 cup zucchini, sliced and quartered
1/2 can fire roasted diced tomatoes
1 can black beans, drained
3 cups white rice, cooked
Shredded cheddar

Heat oil in an electric skillet at 350*. Sauté chicken, garlic, and minced onion in oil. When chicken is no longer pink, add zucchini and tomatoes. Cook for 5 minutes then add black beans and rice. Stir well to combine and heat through. Serve with fresh grated cheese on top.


GF Chicken Enchiladas

I have never enjoyed making enchiladas, I feel like you have to cook it three time- cook the chicken, then cook up a sauce, and then bake it! I really never understood why anyone made them- until today! We had leftover rotisserie chicken (from Costco, which is labeled GF) and this was my motivation to take a stab at them again.

GF Chicken Enchiladas
2 cups shredded rotisserie chicken
1/4 of onion, diced
2 cloves of garlic, pressed
1/2 tsp salt
1/4 tsp cumin
1 (10 oz) can mild red GF enchilada sauce – read cans carefully, many have gluten
1 1/2 cups Colby cheese, shredded
12 corn tortillas

Combine chicken, onion, garlic, salt, and cumin. Spoon chicken mix into the corn tortillas and roll them. Place seam down in a large 10×14 pan. Sprinkle top of all enchiladas with cheese and then pour sauce evenly over the top. Bake at 350* for 20 minutes or until cheese is melted and edges are as crispy desired.

Serve with fresh sliced jalapeño sour cream if desired.

GF Chicken a la King

The gravy coating the bottom of each biscuit is heavenly! A definitely comfort meal. I picked off he remaining meat from the Costco rotisserie chicken we bought the other day to use in this recipe. I have never made this meal exactly the same, so feel free to substitute fresh, cooked veggies or actual gravy as you have on hand.

This recipe was inspired by a Taste of Home recipe of Turkey a la King.

GF Chicken a la King
2 cups cooked, shredded chicken
1/4 cup butter
1/2 cup King Arthur GF All Purpose Flour
1 can Swanson Chicken broth
1 cup milk
1 can mixed veggies, drained
1 can sliced potatoes, drained
1/2 tsp salt
1/4 tsp pepper
Water, if needed

GF Drop Biscuit dough (see recipe below)

Melt butter in a sauce large pan over medium heat. Then, stir in flour until smooth. Slowly whisk in broth and milk until smooth. Bring to a boil, stirring very often to keep flour from settling to the bottom. Turn to low and add salt, pepper, veggies, and chicken and heat through. Add tap water if mixture is too thick – I needed to add 1/2 cup.

Preheat the oven to 350*. Pour into 9×13 glass pan. Top with GF Drop Biscuit dough- creating 9, evenly spaced biscuits. Bake for 25 minutes or until biscuits are golden brown on top.

GF Drop Biscuits
1 1/2 cups white rice flour
1 1/2 cups tapioca flour
1/2 cup potato starch
1/2 cup soy flour
2 tsp baking powder
1 1/2 tsp salt
2 tsp Xanthan gum
1 1/2 tsp baking soda
1 stick butter, cold
1 1/4 cups milk with 1 Tbsp vinegar added
1 1/4 cups water
1 egg

Whisk together the flours, baking soda, salt, Xanthan gum, and baking soda. Mix in the butter by cutting into the flour using a pastry blender until completely mixed on and no butter chucks remain. Add the milk, water, and egg and stir until completely blended.

**To use in GF Chicken a la King, take 1/2 the dough and drop biscuit shapes on top of gravy mix and then bake.

Drop biscuit shapes onto baking sheet or pizza stone and bake at 350* for 20 minutes or until golden brown.

Makes 16 biscuits.


GF BBQ Chicken

A grilling recipe. We served corn and mashed potatoes alongside the chicken.

GF BBQ Chicken

Assorted Chicken thighs and drumsticks

Parboil Chicken:
Heat a large stockpot of water over high heat. Add chicken and herbs and bring to a boil. Once boiling reduce heat to simmer for 20-30 minutes.

Transfer chicken to a plate with butter melted on it. Turn chicken to coat. Place on the grill over medium high heat. When skins begin to brown and crisp, brush BBQ sauce throughly on each piece. When sauce is caramelizing and chicken is fully cooked pull off the grill and serve.