Tag Archives: gluten free recipes

Gluten Free Sweet and Spicy Mustard-Glazed Chicken Wings

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Sweet and Spicy Mustard-Glazed Chicken Wings

Sweet and Spicy Mustard-Glazed Chicken Wings

Take a break from traditional Buffalo wings with this addictive, sweet and spicy mustard-glazed chicken wings recipe. These chicken wings are simply browned, then glazed in the no-cook sauce for a super-easy party snack that needs no dip.Makes About 40 Pieces Sweet and Spicy Mustard Chicken Wings

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

  • 5 lbs whole chicken wings, cut into pieces (one wing makes 2 pieces – the “flat” and the “drum”)
  • salt to taste
  • 1/4 cup Dijon mustard
  • 1/4 cup yellow mustard
  • 1/2 cup honey
  • 1 tbsp cider vinegar
  • 2 tbsp Louisiana hot sauce (Gluten Free)
  • 1/2 tsp fresh ground black pepper
  • cayenne pepper to taste

Preparation:

Preheat oven to 450 degrees F.If necessary, cut whole wings into two pieces, discarding the tips. Cover two baking sheets with heavy-duty foil and spray lightly with non-stick oil. Season the wings with salt and spread out evenly on baking pans. Bake for about 20 minutes, remove and turn the wings over; cook for another 15-20 minutes until the wings are cooked through and well-browned.While the chicken wings are baking mix the rest of the ingredients in a large mixing bowl. Taste sauce and add more spice if so desired. After the wings are cooked, transfer into the bowl (use tongs or slotted spatula so the grease stays on the pan). Toss with a spatula to completely coat. Let sit for 5 minutes and toss again. The chicken wings will soak in the sauce as they rest and the glaze will thicken as it cools.Toss one last time and transfer to a serving platter. Can be served warm or room temp.

Gluten Free Dinner: Herb Stuffed Chicken Breast

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Gluten Free Dinner: Herb Stuffed Chicken Breast
This meal was a hit! I adapted this recipe from a more complicated turkey dish Whole Foods recommended. We served this gluten free dinner with sauteed yams and a kale salad.

Serves 4
Preparation Time: 30 Minutes

4 Chickens Breasts (Sliced down the middle, but not completely through)
Butter
1 Garlic Clove (Chopped)
1 Cup Leeks (Chopped)
1/4 Cup Mushrooms (Chopped)
1 Cup Gluten Free Bread Crumbs (Udi’s Bread is great for big bread chunks)
1/4 Cup of Romano Cheese (Grated)
1.5 tsp Parsley (Chopped)
1.5 tsp Rosemary (Chopped)
1.5 tsp Sage (Chopped)
1.5 tsp Thyme (Chopped)
Salt & Pepper to taste

Preheat oven to 350. Melt 2 TBS of butter or sub in olive oil in a large frying pan over medium heat. Add garlic, cook until soft. Add leeks and cook until soft. Add mushrooms, cook until soft. Remove from heat and stir in bread crumbs, cheese, and all the spices.

In a medium sized ceramic baking dish, arrange all 4 chicken breast so the are open faced. Slice butter and put a 1/2 TBS in the open faced of the chicken. Stuff with filling until the filling is gone. Drizzle with olive oil.

Bake for 20 minutes covered with aluminum foil. Then bake another 20 minutes without a cover or until chicken is cooked through and stuffing has browned. Let cool and then serve your gluten free dinner!

Gluten Free Spanish Tortilla

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This is a really delicious gluten free dinner recipe that is very similar to a quiche.

A ‘Spanish Tortilla‘ is usually an omelette or quiche like dish, with potatoes and without a crust.

Serves 6 people.
Time: 40 minutes.

Ingredients:

3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 Avocado
2 Tablespoons of Salsa
2 Tablespoons of Sour Cream

Technique:

Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).

To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it (the middle usually isn’t cooked, so be careful not to loose the egg batter). Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Garnish with avocado, salsa, and sour cream. Serve warm or cold.

Adapted from EatingWell.com

 

Smoked Mozzarella Gluten Free Pasta Salad Recipe

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Gluten Free Smoked Mozzarella Salad

Smoked Mozzarella Gluten Free Pasta Salad Recipe

1 Package of Gluten Free Pasta Spirals (Scharr or another non-rice brand)
1/2 cup Mayonaise (to taste)
1/3 cup of White Balsamic Vinegar (to taste)
2 large distilled red peppers (chopped)
1/3 cup of chopped fresh parsley
2 Garlic cloves (minced)
1 block of Smoked Mozzarella (cubed)

Method: Boil pasta until soft. Rinse pasta in cold water until pasta has cooled. Mix in all ingredients until the salad is wet. Serves 6.

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