Monday, December 27, 2010

Easiest yet most tasty Chicken Tacos EVER!

This one is sort of too easy to even post, but it was too tasty not to share. Again, I stole it from my friend Shannon-she's quite the cook!

5 0r 6 chicken breasts
1/2 (or a little more if you'd like) of a jar of your favorite salsa

Put the ingredients in a crock pot and cook for about 4 or 5 hours, occasionally stirring. Shred the chicken and then cook for another hour or so.

Serve on your favorite tortillas. We added cheese and sour cream. Shannon sometimes adds black beans to the crock pot-we will probably try that out next time. Seems like such a simple recipe but these tacos were SOOOO good!!!

Thursday, December 16, 2010

Gluten Free Corn Dogs

Haven't tried this one yet, but it looks good! I thought I'd post the recipe here so I don't lose it. I'll get back to you and let you know how they are. If they're yucky I'll just delete the recipe.

Saturday, November 20, 2010

Pumpkin Cake *

Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!

Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice

Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.

Bake at 350 degrees for 1 hour. Top with cool whip or icecream

**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**

Friday, September 10, 2010

Roasted tomato soup with basil from ZUPAS

While we were out visiting Utah we went to Zupas with some friends and tried their roasted tomato soup-YUMM-OOOO!!!! So I decided to try to find a recipe for it since we don't have Zupas here in West Grove-well, Zupa's web site had it! Here's the link if you'd like to look at it:


  • 4 lb tomatoes, halved lengthwise(Using plum tomatoes for this recipe will yield an intensely flavored soup)
  • 6-8 garlic cloves, left unpeeled
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, finely chopped
  • 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
  • 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
  • 2 teaspoons sugar
  • 2 tablespoons unsalted butter
  • 3 cups chicken stock or low-sodium broth
  • 3/4 cup heavy cream
Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

It looks like a lot of work, but it was actually quite easy-the hardest part of this one was keeping Jason from screaming every time I turned on the blender :) We had grilled cheese sandwiches with this and it was delicious! Even Abi and Jason loved it!

Tuesday, July 13, 2010

Chicken Enchiladas-Gluten Free style*

I found this recipe on a fun blog called "Off the Wheaten Path." Great blog for gluten free cooking.

Here's the link to the GF chicken enchiladas:

We've tried these a few times, we really like them.

Monday, June 21, 2010

Gluten Free Flank Steak*

Prep Time: 5 minutes
Cook Time: 10 Minutes
Chill time: Over night
Yield: 6 servings

1/2 Cup Oil
1/4 Cup red wine vinegar
1/4 Cup La Choy soy sauce
2 Tbsp chopped onion (although we used 2 bunches of green onions and cut them about 2 inches long and then grilled them with the steak)
1 clove garlic, minced
1 Tbsp grated fresh ginger or 1 tsp ground ginger
1-1 1/2 lbs beef flank steak

combine all the ingredients except for the steak in a shallow dish. Slice the steak in strips diagonally across the grain and add to the marinade. Refrigerate overnight, stirring occasionally. Remove steak from the marinade and grill for appx. 8 minutes, turning once, or until desired doneness.

The hardest part of this recipe is FINDING the flank steak-I had to go to 4 stores to find some and I got the last 1.20 lbs of it!!! It may have something to do with the fact that it was the night before Father's Day though :)

Tuesday, April 13, 2010

Hearty Chicken & Noodle Casserole

This is a Campbell's recipe, it was so easy and so yummy!


1 can Campbell's Condensed Cream of Mushroom Soup
1/2 cup of milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken (great for left overs!)
2 cups medium egg noodles, cooked and drained. (I used macaroni noodles)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded cheddar cheese

Heat oven to 4oo degrees. Stir together soup, milk, vegetables, chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 quart casserole dish.

Bake for 25 minutes, or until chicken mixture is hot and bubbling. Stir chicken mixture, then top with cheddar cheese. Let stand until cheese is melted. (I put it back in the oven for a couple minutes)

See, so easy and so yummy!

Thursday, March 4, 2010

Minestrone Soup

I stole this from my friend Shannon, I hope she doesn't mind me posting it here. I basically use this blog as one of my recipe books so this is how I keep track of them. This stuff is GOOOOOD!
42 oz beef broth
1 15- oz. can kidney beans, rinsed and drained
1 15 oz. can garbanzo beans/chickpeas, rinsed and drained
(I often add 1 can of white kidney beans, as well)
1 14.5 oz. can stewed tomatoes, undrained (I use Italian stewed tomatoes, or the kind that says 'with basil and oregano', and I pulse these in my blender, and I often use two cans)
12 oz. chicken broth or vegie broth (I use low sodium)
1 6-oz. can tomato paste
2 tsps sugar
1 tsp dried Italian seasoning, crushed (I just put it in my palm and grind it with my fingers, and I think I use a little bit more)
1.5 cups frozen mixed vegies, such as Italian blend (I do not use frozen vegies; I pulse up the following in my blender: one small onion; 2 carrots; 2 celery stalks; about one-half cup of whatever peppers I might have (red or green, or both); and two or three garlic cloves. Zucchini squash is also good)
2 cups fresh spinach leaves, coarsely chopped
2 cups cooked pasta (I use wheat rotini--cook it just shy of al dente before putting in soup)
finely shredded parmesan cheese, optional-You can make this one Gluten Free by using rice noodles

1. Heat some olive oil in large pot.; add vegies (if fresh), saute till soft (I do the carrots first for about seven minutes, and I add the garlic after everything is nearly tender); add Italian seasoning.

2. Add beans, tomatoes, paste, sugar, broths.

3. Simmer a while; add pasta about 15 minutes before you plan to eat.

4. Just before serving, add spinach.

5. Serve with parm. cheese, if desired.

Sunday, February 14, 2010

Marinated BBQ Chicken Breasts

1 cup oil
1 cup soy sauce (if you use La Choy this meal will be Gluten Free)
1/4 tsp garlic powder
1/2 tsp horseradish
2 cups Sprite

Mix all ingredients, add chicken to mix. Marinate overnight. BBQ chicken and ENJOY!


Tuesday, January 12, 2010

Gluten free beef with broccoli *

Broccoli Beef
IngredientsContributor Amber Lee

1 pound beef sirloin, cut in thin strips
2 Tbsp vegetable oil
4 cups broccoli, cut up

1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp red wine vinegar
1 clove garlic, minced

1 Tbsp soy sauce
1 Tbsp cornstarch
1/2 cup water or broth

  1. Stir marinade ingredients in a medium bowl, add beef and let marinade in refrigerator for 15 minutes.
  2. In a small bowl, mix together gravy ingredients and set aside.
  3. Cook beef in a large skillet or wok with hot oil and set aside.
  4. Cook broccoli with 1/4 cup of water until tender crisp (about 8 minutes).
  5. Return meat to skillet with vegetables. Stir in gravy. Cook till gravy is thickened (about 1 minute).

Serve with 4 cups cooked rice. Serves 4.

This was pretty tasty. A few variations that we thought of would be to use chicken or shrimp instead of the beef. To add some onion (white or green), maybe double the marinade (when you make it it doesn't look like nearly enough but it covers it all) to make the flavor a little stronger, or even doubling the garlic.

Again, this comes from

Monday, January 11, 2010

Peanut Butter cookies. And yes...they're gluten free too :)

These are super yummy and super easy! Thanks Corrine for the recipe.


1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda

350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes

Courtney's Stoup (it's gluten free)

Court, hope you don't mind me posting this-I'm gonna try it tomorrow and wanted the recipe easy to access.

1lb ground beef
1 onion
3 potatoes

1 can Kidney beans
2 cans Italian stewed tomatoes
1 can beef broth-check the ingredients on this one, some brands aren't gluten free and some are. I use the Swanson brand.
2 bay leaves
1 cup water
-salt and pepper to taste-

Brown meat with onion, drain, add everything else and simmer until potatoes are done!

Gluten free chicken pot pie

We tried this one out-not too bad! It was a little bland but nothing a little extra salt and pepper couldn't fix.

Recipe courtesy of

Country Chicken Pot Pie

Country Chicken Pot Pie

A classic family favorite.

2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups Gluten Free chicken stock
1 cup milk
1/2 cup cornstarch
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil

5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper

Preheat oven to 350°F.

In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.

Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.

Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.

To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.

Monday, January 4, 2010

Gluten Free Cream soups

1 Cup cold milk
2 TBSP cornstarch
1 1/2 TBSP butter
1 Tsp Chicken boullion
1/2 tsp salt
dash of pepper

  1. In a small saucepan, whisk milk and cornstarch till well blended.
  2. Stir in butter, bouillon, salt, and pepper.
  3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.