You are currently browsing the category archive for the ‘Chicken’ category.

gfcf_sweet_sour_grilled_chicken

This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Sweet and Sour Grilled Chicken. This recipe is a new twist on sweet and sour chicken. It’s an easy dinner for a weeknight because you can marinate it the night before and then only have to do about 30 minutes of dinner prep on the night that you eat it. Because it’s a mild, sweet dish, I believe most children will find it very appealing. Finally, it also can be made with ingredients that it’s easy to keep on hand, so it’s a great answer to the age-old question….”What should we eat tonight?”

This great recipe can be found in Celeste’s Best Allergen Free Recipes for Everyday Cooking and Baking; I will be reviewing this cookbook on the blog next week (stay tuned!).  My husband and I enjoyed this dish very much. Nicholas gave the sauce a “100 Thumbs Up” rating!

glutenfree_fried_chicken

This week’s recipe at Stockpiling Moms is Gluten-Free Fried Chicken! If you have been longing for fried chicken, don’t despair. This recipe is not only easy, but very tasty. (I am a newbie when it comes to fried chicken, despite having a southern grandmother who makes fabulous fried chicken!) I was asked to develop a gluten-free fried chicken recipe by the readers of Stockpiling Moms and so I did. Instead of using canola oil or vegetable oil, I fried the chicken in coconut oil  and it was excellent. My husband gave this recipe 12 Thumbs Up and took the leftovers to work the next day for his lunch (a true compliment). Hope you enjoy this one as much as we did.

quinoa_sausage_stirfry

Giving up rice has been a challenge for us. I am quite fond of Asian dishes, but they all seem to use rice as an accompaniment. I had heard a lot about quinoa, but was frankly a bit timid about trying it.  I’m happy to say that I have conquered my fears and we are now all enjoying quinoa as our new rice substitution! This week’s recipe is one that I used to really enjoy making because it’s easy and mouth-watering tasty. (The original recipe is from The Amazing “Almost-Everything-Free” Cookbook: Tasty Solutions to Highly Restricted Diets by Phyllis Pacella, PhD.) But, when we took rice out of our diet, I stopped cooking it. So, I thought I’d see what would happen if I tried it with quinoa…it’s a winner!

GFCF Sausage, Peppers and Quinoa Stir Fry (Nicholas Rating = 10 Thumbs Up!)

12 oz. sausage (I used Aidell’s Chicken & Apple Sausage)

1 large red bell pepper, seeded and cut into bite-size pieces

1 large green pepper, seeded and cut into bite-size pieces

1 medium onion, diced

1 Tbsp gluten-free soy sauce (sometimes called Tamari Sauce)

1 cup uncooked quinoa

3 Tbsp coconut oil

Directions –

1. Cook quinoa according to package directions.

2. While quinoa is cooking, slice sausages into 1/2-inch thick slices.

3. Saute sausages in 2 Tbsp coconut oil and soy sauce until browned.

4. Remove sausage from pan and set aside, leaving any excess oil and sausage fragments in pan.

5. Add 1 Tbsp coconut oil to pan and saute onions and peppers, stirring occasionally.

6. Add cooked sausage and cooked quinoa to vegetables, mix and heat thoroughly.

gluten-free_chickenpierre

This week’s recipe at Stockpiling Moms is Gluten-Free Chicken Pierre. I found this recipe at allrecipes.com and modified it to be gluten-free, casein-free.  Although it looks very much like it is simply chicken with spaghetti sauce on it, the sauce is what really makes this dish work! Please check it out and leave a comment below if you try the dish; I’d love to hear about your experience.

raspberry_balsamic_chicken

This recipe for Raspberry Balsamic Chicken is one I discovered at Be Free for Me; a great website for finding good recipes that is searchable by your specific allergens.  I’ve made this recipe several times and it never fails to taste excellent.  Nicholas, who has gotten rather picky about his eating habits lately, really loves this recipe. It’s also a good recipe to make for company as it makes the kitchen smell wonderful and is an easy, yet impressive in its depth of flavor, type of dish!

Raspberry Balsamic Chicken (Nicholas Rating = 500 Thumbs Up!)

1 cup seedless raspberry jam (Check label for allergens)

1/2 cup, plus 1 tablespoon of balsamic vinegar

Salt and pepper, to taste

About 1 pound of thin sliced chicken cutlets

About 1-2 tablespoon olive oil

2 teaspoons crushed fresh rosemary
Combine the raspberry jam, balsamic vinegar in a saucepan over low heat. Cook, while stirring often, until smooth – about 4 minutes. Season with the salt and pepper, and remove from heat.
Let the raspberry-balsamic mixture cool, and reserve ¾ cup of the sauce – set aside.
Wash and pat dry the chicken cutlets, and place them in a large covered container. Pour the rest of the sauce over the chicken breasts, and turn the breasts to coat. Refrigerate and marinade for 2-4 hours.
Heat a small amount of the olive oil in a large skillet over medium-high heat. Remove the cutlets from the marinade and discard marinade. Cook the chicken cutlets until browned on each side, sprinkling the cutlets with the crushed rosemary and black pepper, to season, prior to cooking.
Add the reserved raspberry-balsamic sauce to the pan. Stir to heat the sauce and toss the cutlets to coat.
Reduce heat to low and cook for another 8-10 minutes to cook the chicken through, or until all juices run clear when cut into the thickest portion.

Serves 4.

Chicken_Taco_Soup
After my success with the tortilla soup, I thought I’d try another soup recipe for my son.  He generally refuses to eat soup, but once again – he liked this one a lot! We can’t eat tortillas right now, so this was a good substitute that included all the ingredients on his “approved” list. It was inspired by “Tricky Taco Soup” in The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals by Missy Chase Lapine.

Chicken Taco Soup (Nicholas Rating = 300 Thumbs Up!)

 1 Tbsp Olive Oil

1 medium onion, pureed or very finely chopped

(2) 6-oz cans of Tomato Paste

(2) 14-oz cans of reduced-sodium Chicken Broth

½ cup water

½ cup butternut squash puree*

½ cup roasted red peppers, pureed

3 boneless, skinless chicken breasts, cooked and shredded

2 tsp fresh lime juice

Salt and pepper to taste

Guacamole, dairy-free cheese, dairy-free sour cream for garnish

  1. Heat olive oil over medium heat in a large soup pot.
  2. Cook onions until they are slightly translucent, and then add tomato paste, red pepper puree, butternut squash puree. Stir to combine.
  3. Add chicken broth and bring to a simmer for another 10-15 minutes, stirring occasionally.
  4. Add chicken and simmer for another few minutes.
  5. Add lime juice and season with salt and pepper to taste.
  6. Remove from heat and ladle into individual bowls.
  7. Garnish as you choose!

*Directions for making purees –

  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

chicken_cakes

I’ve decided to call these “Chicken Cakes” because they are so similar to crab cakes. Thanks to the further streamlining of our diet here, I’ve been really struggling to find new and interesting things to cook.  This was a recipe I modified from the classic book, Breaking the Vicious Cycle: Intestinal Health Through Diet. These turned out to be quite tasty and made excellent leftovers too!

Chicken Cakes (Nick Rating = 12 Thumbs Up!)

3 boneless, skinless chicken breasts

2-3 Tbsp almond meal

1 egg

1 small onion, quartered

1/2 cup butternut squash puree*

2-3 Tbsp coconut oil, for frying

Season to taste with salt, pepper

1 Tbsp chopped parsley

Preheat oven to 400. Trim fat off chicken breasts. Bake chicken breasts for 20 minutes at 400 degrees.

Using a food processor:

Add chopped (cooked) chicken, onion, butternut squash puree, egg, and parsley. Blend until smooth.

Add about half the almond meal, salt, pepper, and blend for a few seconds.

Using your hands, shape mixture into 3 1/2 inch patties. If mixture is to goopy, add more almond meal to stiffen it up.

Fry patties in coconut oil over medium heat until golden brown and turn as needed. Serve hot.

*Directions for making purees –

  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

veggie chicken rice balls

This is another recipe that I adapted from Jessica Seinfeld’s Deceptively Delicious Cookbook. I will warn you that this is a time-consuming dish, but it is one that can be made ahead and reheated quite nicely. They also make fabulous leftovers and work great in a thermos for a school lunch too! You cannot taste the veggies or the chicken in them, so if you have picky eaters that do like rice, they should be pretty happy with these.

Veggie Chicken Rice Balls (Nick Rating = 10 Thumbs Up!)

1 c short-grain brown rice

Nonstick canola cooking spray

6 Tbsp coconut oil

3 boneless, skinless chicken breasts, rinsed and dried

1 c butternut squash puree (see instructions below for how to make puree)

1/4 c soy-based cheddar-style cheese

1 tsp salt

1/4 c rice milk

1 large egg, lightly beaten

1 1/2 c gluten-free panko-style breadcrumbs

Put 1 cup of brown rice and 2 cups of water in saucepan on stove and bring to a boil. Reduce heat to low and cook until rice is tender, approximately 30-40 minutes.

Preheat oven to 400. Spray cookie sheet with canola cooking spray and set aside. Trim chicken breasts of any unnecessary fat. Bake chicken breasts for 20 minutes in 400 degree oven.

Cut cooked chicken into chunks and put in food processor or blender. Add butternut squash puree and cheese, 1 tsp salt, and the rice milk, and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll mixture into 1-inch balls and place them on a plate.

In a shallow bowl, beat egg with a fork. Put crumbs in second bowl. One at a time, dip rice balls into the egg mixture, then roll them in the crumbs to coat them evenly.

Spray large skillet with canola cooking spray and then melt the coconut oil in it over medium-high heat. When pan is hot, add rice balls and cook for 5-7 minutes, turning occasionally and adding more coconut oil as you continue to cook the rice balls.  If needed, have a serving dish in oven at 200 degrees to transfer rice balls to so they will stay warm prior to serving.

Butternut Squash Puree Instructions: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.

Here is a recipe that I modified from “Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food” by Jessica Seinfeld (yes, that Seinfeld.) The original one calls for putting these on skewers, but seriously – who has time for that? Here’s my modified recipe, which is a huge hit at my house.

aloha chicken nuggets

Aloha Chicken Nuggets (Nick rating = 8 Thumbs Up!)

1 c gf cornflake crumbs

1/4 c flaxseed meal

1/2 c sweet potato or butternut squash puree (see notes at end on purees)

1/4 c pineapple puree

1 Tbsp tamari gf soy sauce

1 egg white, lightly beaten

1/4 c shredded coconut

1 lb boneless, skinless chicken breast or chicken tenders, rinsed, dried, cut into “fingers” or “nuggets”

1/4 tsp salt

1/2 c GF all-purpose flour

Nonstick cooking spray

3 Tbsp olive oil

In a bowl, mix cornflake crumbs with flaxseed meal and set aside.

In a second wide, shallow bowl, combine the sweet potato/butternut squash puree, pineapple puree, soy sauce, egg white, and coconut, and mix with a fork; set next to the cornflake crumbs.

Sprinkle chicken fingers/nuggets with salt and then dredge in flour. Dredge chicken through egg-white mixture and then roll in breadcrumbs until completely coated.

Spray large skillet with nonstick cooking spray and set over medium-high heat. When pan is hot, add some olive oil. Add chicken in a single layer and brown for 3-4 minutes per side, until cornflake crumb coating is crisp and golden. (Turn down heat if coating burns too quickly – coconut burns easily.) Turn over nuggets and cook 4-5 minutes longer, until chicken is cooked through and browned all over. Repeat until all nuggets are cooked.

Directions for making purees –

  • Sweet Potatoes: do not peel. Cut into quarters, if steaming. Leave whole, if roasting. Steam for 40-45 minutes OR roast at 400 for 50-60 minutes. Scoop out flesh and puree in food processor or blender.
  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • Pineapple: drain pineapple of all juices; dump pineapple into food processor or blender and puree for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

Enter your email address to follow this blog and receive notifications of new posts by email.

mini cookbook

Your Guide to Success with the GFCF Diet

Follow Me on Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Stockpiling Moms
%d bloggers like this: