Tag Archives: main dish

Chicken Enchilada Casserole

20 Aug

This quick and easy gluten free Mexican casserole is inspired by my favorite chicken enchiladas. To make a meal of it, serve it with sauteed vegetables (we used squash, pepper, and onion), and maybe refried beans. This is enough for 2-3 people without beans as a side, would probably serve 4 with the beans.

Ingredients

  • cut up cooked chicken, about 2 cups
    • If you’re cooking chicken specifically for this, season it Mexican-style, with chili powder, garlic, and oregano. If you’re using plain already-cooked chicken, you may want to add some extra spices to the mix.
  • 1 cup sour cream
  • 1 small can chopped green chilis
  • 8 oz fresh spinach, wilted or lightly sauteed
  • 1/2 medium onion, chopped
  • 6 corn tortillas, cut into 1″ pieces
  • 2 cups shredded colby-jack cheese (or just jack, or cheddar, or whatever)
  • 2-3 chopped green onions

Putting It Together

  1. Preheat oven to 350.
  2. Mix together in a large bowl
    • chicken
    • sour cream
    • green chilis
    • wilted spinach
    • onion
    • tortillas
    • 1 cup of the cheese
  3. Spoon into a 9″ deep dish pie pan, or 8″ square baking pan.
  4. Bake for 30 minutes.
  5. Sprinkle remaining cheese over top, and allow to melt (you shouldn’t need to put it back in the oven for this).
  6. Sprinkle with green onion before serving.
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A Gluten Free Sandwich Alternative: Cream Puffs!

19 Jul

Not just for sweet fillings, savory cream puffs make a great “bun” for things like chicken salad. They’re surprisingly easy, and delicious gluten-free. Try these for a nice lunch or casual dinner.

Gluten Free Cream Puffs

Makes 6 3-4″ cream puffs.

Preheat oven to 400.

In a medium saucepan, bring water, butter, salt and sugar to a low simmer. Meanwhile, beat 2 eggs + 1 egg white gently with a fork just until broken up. (Reserve the third egg yolk for brushing the tops of the cream puffs to make them extra brown and shiny.) When the water/butter mixture is melted and simmering, quickly stir in 1/2 cup gluten free flour mix. Continue stirring over medium heat until it is very stiff and looks slightly oily.

Remove dough from heat and very slowly, using a hand mixer on low speed, mix in the eggs.  When all the egg is combined in the dough, turn mixer up to medium for a few seconds — dough will lighten in color.

Using two spoons, place 6 ping-pong ball sized dollops of dough on a greased cookie sheet. Brush with egg yolk if desired, then bake for about 25 minutes, or until the cream puffs are golden brown and feel crisp and solid on top.

Serve with your favorite chicken salad, egg salad, or even thick beef stew.

If you’d rather serve the cream puffs for dessert, simply stir in 1 tsp vanilla with the egg, and fill with custard and/or fruit.

Gluten Free Pizza Crust

3 Jul
Also happens to be dairy free, nut free, and egg free!

Serves 2 hungry monkeys.

If you don’t have a pizza stone, you can press this out onto a well-oiled cookie sheet instead. Use foil on top of the dough to press it out, and omit the bottom layer of foil. Do be sure to oil the pan really well so it doesn’t stick!

Ingredients List Option 1:

  • 1 c. gluten-free flour mix
  • 3/4 c. brown rice flour
  • 1 tsp. xanthan gum
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 3 tsp sugar (yes, I know 3 tsp = 1 Tbsp, but this is how I do it)
  • 2 Tbsp olive oil
  • 1 c. cool water

OR, if you don’t have a lot of flours available to make your own mix, this will be almost the same after it’s cooked, though the dough itself will be a little firmer.
Ingredients List Option 2:

  • 2 cups Bob’s Red Mill gluten free pizza crust mix
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 2 Tbsp oil
  • 1/2 tsp salt
  • 1 cup cool water

Preheat the oven, with the pizza stone in it, to 450.

Combine all the dry, powdery ingredients in a large bowl, then stir in the oil and water. Dough will be very soft.

Tear off 2 sheets of aluminum foil, about 18″ x 12″. Spray both generously with non-stick cooking spray. Plop dough down in a pile onto one of the foil sheets, then spray the dough with non-stick spray. Place the other piece of foil, sprayed side down, on top of the dough.

Now, this next part takes a very light touch!

GENTLY press the dough down, through the foil, to form a disk, about 8″ in diameter, and a little over 1/2″ thick. Peel off the top piece of foil, check the shape of your dough (and fix it if it doesn’t look basically like a disk), and spray the dough again with nonstick spray. Put the top piece of foil back.

VERY GENTLY, use a rolling pin to roll the dough to 12-14″ in diameter and about 1/4″ thick. To keep the round shape, turn the foil-sandwich a little bit after each pass with the rolling pin (so you’re rolling in a starburst pattern). Peel off the top piece of foil and admire your evenly-rolled, light and fluffy pizza dough.

(If you discover that you pushed too hard, and have holes in your dough, just make it into a ball again, respray the foil, and start over. It won’t be quite as fluffy, but it will still be good.)

Carefully lift the dough with the bottom piece of foil, and place on the pizza stone (so the foil is resting on the stone, with the dough on top).

Bake for about 10 minutes, or until very slightly browned on the edges. The foil should slide right off. Place crust on a cooling rack.

Top with your favorite sauce and toppings, return to the oven (slide it right onto the stone, without the foil this time), and bake for another 8 minutes or so, or until cheese is completely melted and beginning to brown.

Slide the pizza onto a large cutting board, and use a pizza cutter or Really Big Knife to cut into slices.