Jacklyn's Gluten-Free Kitchen: 2013

Monday, December 30, 2013

Gluten-Dairy-Free Chicken Enchiladas

aquí hay algunas enchiladas sin gluten y lácteos

ie: here are some gluten and dairy free enchiladas

INGREDIENTS:

1/2 Red bell pepper

1/2 Sweet onion

Sliced black olives

1 Tomato

2 Large Chicken breasts, thawed and freshly cooked

2-3 Garlic cloves

Soy cheddar cheese shreds

Rosemary

Italian Seasoning

Dried Cilantro

Dried Chives

Ground Cumin

Garlic Powder

Ground Oregeno

Chili Powder

PREP:

-Pre-line a glass 9by9 or 8by8 pan with parchment paper

-Preheat oven to 350 degrees

TIME:
Prepare - 30-40min
Bake - 20min
Cool - 10min

Step 1: Chop red half 1 red bell pepper and half 1 onion

Step 2: Pour Enchilada sauce into a bowl with olive oil

Step 3a: With 2 forks, hand shred chicken into shredded pieces

Step3b: Shreds should look like this...

Step 4: Place shredded cooked chicken breast into a large pan with 2T of oil on stove on Medium heat

Step 5: Place chopped pepper and onion in with chicken shreds

Step 6a: Add the following seasonings...

Rosemary

Italian Seasoning

Dried Cilantro

Dried Chives

Step 6b: Continued...

Ground Cumin

Garlic Powder

Ground Oregeno

Chili Powder

Step 6c: About a tsp. of each to the pan mixture...

Step 7: Mix with the oil and allow all the flavors to mix and blend and fry

Allow onions and peppers to fully cook (about 15 minutes)

Step 8: Add Soy cheese shreds, allow to melt and mix in

Step 9: Add in the Enchilada sauce mixture, stir

Step 10: Crush and add 2-3 garlic cloves

Step 11: Cut up whole olives into slices or used canned pre-sliced black olives

Cut up half or whole tomato

Set aside some extra shredded soy cheese

These will be the toppings for the enchiladas

Step 12a: Spoon the mixture into corn tortillas and delicately roll them up and place them next to each other into a glass pan

Step 12b: Make sure to save a small amount of the sauce leftover in the pan

Step 13: Place remaining sauce on top of enchiladas in glass pan

Step 14a: Place tomatoes and cheese on top

Step 14b: Place olives on top (or in my case, on half since some people don't enjoy them like I do)

Step 15: Bake in oven at 350 degrees F for 20 minutes and then pull from oven and enjoy.

Tip: Serve with corn/tortilla chips!

I altered a recipe from http://allrecipes.com/recipe/chicken-enchiladas-i/. Feel free to check it out!! But my version turned out very yummy and full of flavor! I have a reference who ate it with me, also gluten/dairy free! This is definitely one of my favorite/best creations!!

Tuesday, August 27, 2013

Garlic Herb Chicken with Vegetables

TIP: The best way to eat Gluten-free is to eat what is already gluten-free. Experiment!

If you are looking for a good marinade try

LAWRY'S:

For this recipe, I used LAWRY'S Herb & Garlic.

Step 1: Take 2 chicken breast tenders (per person) and marinate in Lawry's Herb&Garlic marinade for 30min to several hours

Step 2: Place chicken in glass pan and cook at 350 degrees for 20 minutes or until tender and cooked thoroughly (not pink)

Step 3: Chop up onion, sweet peppers and zucchini

Step 4: Place in a pan with fresh thyme and rosemary, garlic powder, onion powder, pepper, sea salt, and tablespoon of grapeseed oil (or other oil)

Cook on medium heat until vegetables or soft and slightly crisp

Step 5: When chicken is done, pull out of oven and place in pan on stove for five minutes on low heat

Step 6: Serve chicken and vegetables together

YUM!!

Thursday, August 22, 2013

Gluten-Free CUP CAKES!!!

Thank you, BETTY CROCKER!!
The end of a great month of August! Got to horseback ride, play tennis, intertube a couple rivers, saw South Pacific, went rock climbing and bouldering, cliff jumping, lots of zumba and yoga, learning to eat zucchini got a litter genie and made a lot of life goals; and little Sambo (my small cat) will be 1 year old in 4 days! What better way to celebrate all of this than with CUP CAKES?