The South has Returned - Cornbread and Chicken

Allison Jacobs made these two recipes for dinner group last month. She found the recipes on food.com and just converted them into GF goodness. I can't wait to try the cornbread! 

Rosemary Cornbread

Ingredients

• 1 (8 ounce) packages of Bob's Red Mill Corn Bread
• 1 cup cream or 1 cup half-and-half
• 2 eggs
• 1/2 cup frozen corn
• 1/4 cup finely diced red peppers
• 1 tablespoon minced shallots
• 1 tablespoon roughly chopped fresh rosemary leaves ( no stems)

Directions

1. Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
2. In a mixing bowl, combine all ingredients and mix thoroughly.
3. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
4. Raise temperature to 325 degrees F and bake an additional 20 minutes.
   For other great recipes go to http://www.food.com/recipe/rosemary-cornbread-103261
   

   Cha Cha's White Chicken Chili

   Submitted By: Cathy Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 4

   "Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired."
   INGREDIENTS:

   1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin

   1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese

   DIRECTIONS:

   1.	Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
   2.	Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. Allison got this recipe from allrecipes.com http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=22302&origin=detail&&Servings=4

Jambalaya, Quinoa and Brussel Sprouts

Marc Bradford made these delicious food items for dinner group last month. Not only is it GF but it's also really healthy! 

Crockpot Jambalaya

Ingredients:

·         1 large onion, chopped (about 1 cup)

·         1 medium green bell pepper, chopped (about 1 cup)

·         2 medium celery ribs, chopped (about 1 cup)

·         3 garlic cloves, finely chopped

·         1 (14.5 ounce) can diced tomatoes, undrained

·         1 (14.5 ounce) can Crushed Tomatoes, undrained 

·         2 cups smoked sausage, chopped fully cooked

·         1 tablespoon parsley flakes

·         2-3 Bay leaves 

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         1/4 teaspoon red pepper sauce (Optional) 

·         3/4 lb medium shrimp, uncooked peeled deveined, thawed if frozen

Directions:

Mix all ingredients except shrimp in slow cooker.

Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.

 Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.

 Serve with rice.

Quinoa Salad With Black Beans and Mango

Ingredients:

 1 mango, peeled and diced small

 1 red pepper, seeded and diced as small as you can get it

 1 cup chopped scallion

 1 cup chopped fresh cilantro

  2 tablespoons red wine vinegar

  2 tablespoons grapeseed oil

 1/4 teaspoon salt

 2 cups cooked quinoa, cooled

  1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Cooked chicken, scallops, or any other meat you would like

Directions:

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grape seed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans and meat. Serve immediately or let it sit for a bit to let the flavors meld.

 Creamy Brussel Sprouts:

Cut 12-15 Brussel Sprouts into halves or quarters (Par boil)

Sauté:

1 small onion finely chopped

 2-3 minced garlic cloves

1/4 stick butter

 Add:

1 tsp fancy thyme

1/2 tsp nutmeg

 Add:

 1/2 pt coffee cream or light whipping cream

Pour mixture over brussel sprouts. Generous parmesan cheese on top. Bake at 350 degrees for 30 minutes. 

   

Activity this Thursday!

Come frost gluten-free cookies with some gluten-free friends!

March 10

7:30 p.m.

Wilk 5519

Curried Chicken Salad... MMM!!!

This is about the greatest, fastest, easiest, and most DELICIOUS salad you might ever make. I got all the people I work with to fall in love with it.

Everyone seems to be falling in love right now. I'm falling in love with this chicken salad.

It's from here.

• 6 tablespoons nonfat plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon curry powder
• 2 cups cooked, cubed chicken breast (or canned!)
• 1 ripe but firm pear, diced
• 1 stalk celery, finely diced
• 1/2 cup dried cranberries
• 1/4 cup sliced or slivered almonds
• Some sort of gluten-free bread to eat it on
• 2 cups sprouts

1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Top each sandwich with 1/2 cup chicken salad and 1/4 cup sprouts.

Vwah lah! Simple and super great.