Discover 75 essential gluten free restaurant menus you absolutely need to know before you go out to eat. This is a must read for the gluten-free foodies!
After posting the seemingly easy recipe last night I decided to give this chicken dish a whirl.
I chose to make it tonight because my husband is sick upstairs and the thought of eating something savory made with yogurt turns his stomach a bit. We don’t like the same foods.
Let me preface this by saying, I can’t cook. I don’t cook. That takes time a energy. I like to microwave things.
I started my mixing all of the ingredients, that aren’t chicken, together. But, I couldn’t find a measuring cup. We recently moved and apparently they’re mysteriously packed in a box somewhere other then the kitchen. I’m hungry, oh well. Let’s just guesstimate!
It turns out the seasoning salt is missing too. Hmmm. It’s probably with the measuring cups and spoons. But, I’m already committed.
I used one whole container of Oikos Greek yogurt, which I’ve never had. It’s basically sour cream. Then I filled half of the yogurt container with Kraft parmesan cheese. Instead of 1 cup of yogurt and 1/2 of cheese, one container of yogurt and a half of that container full of parm makes sense, right? This is probably going to be the worst thing I’ve ever cooked.
Then I added the pepper and garlic powered to taste, but it was still blah. So I tossed in some dried minced onions, Old Bay, and dried parsley. The mixture is actually tasting pretty good! Now I’m thinking this could work!
Now here comes the worst part: the chicken. Oh God I hate raw chicken. I purchased raw “chicken tenders” (whatever that means) from Walmart. They were boneless and the least fatty looking option. They were still pretty fatty. Ugh. I should have gone with breasts in hindsight. Anyways, ewww.
I slathered the “batter” on four pieces of chicken. They were much smaller then bonesless chicken breasts. And then popped them in the oven for 45 minutes at 375 degrees.
Finally I clean up my possibly salmonella filled kitchen, toss the rest of the overly fatty chicken in the garbage, and pop open a hard cider (gluten free Woodchuck! Yay!) because I’m grossed out that and should help, right? Now I wait.
Guess what? I turned out! While it’s not the best thing I’ve ever made, it was pretty good if I say so myself. The chicken was moist and the yogurt mixture was really yum! It was also super simple to make. I would certainly make this recipe again. Next time I’ll try it on white fish though. These’s less chicken de-fattening that way.
After months of testing, Dunkin’ Donuts is finally ready to unleash its range of gluten-free goodies to customers across the country. According to Bloomberg, Dunkin’ Donuts will be selling gluten-free cinnamon-sugar doughnuts and blueberry muffins in stores nationwide this year, becoming the first in the fast food industry to offer gluten-free pastries.
Yes, there may be a lot of cross contamination issues, but I am tracking down a Dunkin’ Donuts when this happens!
MELT IN YOUR MOUTH CHICKEN
- 1/2 cup parmesan cheese
- 1 cup greek yogurt
- 1 teaspoon garlic powder
- 1 1/2 teaspoon seasoning salt
- 1/2 teaspoon pepper
- Chicken breasts (the recipe doesn’t state how many)
Mix ingredients and spread on chicken. Bake for 45 minutes at 375 degrees.
Delicious gluten free wedding cake DOES exist!
I love food, especially cake, so when it came to our wedding, good gluten free food was something that was important to us.
But, we’re from a small town. Gluten free food is difficult to find. I really was worried that I would be able to find anything safe to eat. Luckily people were willing to work with us.
We ended up going with gluten free prime rib and roasted red potatoes and shrimp and scallop pasta made with corn pasta. I had the pasta and it was so good! I could eat that daily. We also had a mashed potato bar, complete with gf gravy.
But, possibly the best gluten free thing at our wedding was out beautiful, and ridiculously good, cake! The cake was made a decorated by TammyCakes (here’s here webpage and facebook). We just wanted something simple without fondant and cupcakes. The whole cake was gluten free and some of the cupcakes were also. The cake was white with raspberry filling. The gf cupcakes were chocolate with mocha filing.
She also made my shower cake which was shaped like a teapot!
So, guys, it is possible to have a gluten free wedding cake if you live in a small town!
I’ll admit it. I’ve fallen off of the gluten free wagon…and I’ve been paying for it. Let’s face it, it’s easier to order pizza with friends then make something for yourself.
I hate cooking. I practically have no kitchen. I live in the middle of nowhere with no gluten free options.
So, what do you eat? What are your go to snacks? What do you pull out of the fridge to eat while your friends get “Pizza Hut” or when you’re crazing some good old microwavable frozen foods (Pizza bites, I’ll miss you!)?
I think I’ll make a list of everyone’s favorites if I get more then a few responses.
This recipe is my mom’s. She just threw it together last year and it came out fantastically. I have a feeling that this is our family’s new stuffing recipe.
You may need to play around with some of the ingredients. She’s never written the recipe down. A few of the ingredients have no measurements are to taste or consistency. But, the recipe is super simple.
Try switching up ingredients too. Add celery and leave the celery salt out. Use different types of sausage. Add apples or walnuts. It would be very easy to make this dish dairy free and/or vegetarian. Use dairy free milk, sausage that is meat free, and veggie broth. Just cook it as a dressing.
- 1 bag of Bob’s Red Mill Cornbread mix
- 1 1/2 cups of milk
- 1/3 cup of oil or melted butter
- 2 eggs
- 1 lb turkey breakfast sausage
- 1/2 large onion
- Chicken (or other) broth
- Celery Salt
- And, of course, a turkey!
Make the cornbread mix according to the package using the milk, oil/butter, and eggs. Nest dry out the cornbread for a few days. Once it’s dry cut it into cubes. Chop up half of a large onion. Put the sausage and onion in a pan and cook it until the sausage is browned. Mix the sausage/onion mixture into the cornbread. Add the broth until it is the consistency you want it to be. Add thyme, sage, and celery salt to taste. Finally mix everything up and stuff your turkey!
Did you know a turkey can contain gluten? I didn’t until recently. Most of the time a glutenful turkey has been basted or injected with something glutenous. Thankfully Teri Gruss from Gluten-Free Cooking at About.com Has found several popular turkeys that are gluten free. Just make sure to always read the label first!
For all of you tweeters, check out and follow the new Gluten Free Noms Twitter account! It’s the newest, easy way too keep up with all of our recipes!
Thanksgiving is my favorite holiday. Today my mom and I are making stuffing (gluten free cornbread stuffing with sausage and onion. My favorite!), turkeys, and mini gf pumpkin cheesecakes.
I’m going to be posting some Thanksgiving recipes from around the internet the next few days. And, I will also be posting the wonderful mini pumpkin cheesecake recipe. It’s delicious!
What are everyone’s favorite Thanksgiving recipes? I would love to post recipes from followers! Leave them in the message box (Or the submit box. I’ve never had one, but I will put a link up soon.) and I will post them and link to your Tumblr! And send a photo too, if you have one!
Hopy youre all haveing a fantastic weekend!
I’ll be back with some of my favorite recipes from around the web soon!