Chicken & Dumpling Soup

December 6, 2021

Recipe courtesy of our sponsor Schär

There’s nothing quite as fragrant as the aroma of homemade chicken and dumpling soup wafting through your home—and this satisfying soup tastes just as good as it smells!

 


Ingredients

  • 3 packages Schär Gluten-Free Rosemary Table Crackers
  • 3 eggs
  • 3 Tbsp water (dough)
  • 3 Tbsp butter, melted
  • 1/4 cup green onions, finely chopped
  • 1/4 cup Parmesan cheese, grated
  • 1/4 tsp nutmeg
  • 1 pinch of black pepper
  • 4 cups chicken broth
  • 2 cups water (soup)
  • 8 oz chicken breast
  • 3/4 cup celery, finely diced
  • 3/4 cup carrots, finely diced
  • 3/4 cup parsnips, peeled and thinly sliced

Directions

  1. Put the crackers in a food processor or blender and pulse into fine crumbs*. This makes about 1 cup of crumbs.
  2. Whisk together eggs, water, and butter in a medium bowl. Stir in the cracker crumbs, green onions, cheese, nutmeg and pepper until a stiff mixture forms.
  3. Cover dough and chill for 30 minutes. The mixture will thicken as it chills.
  4. Pour chicken broth and water into a stock pot and bring to a boil over medium-high heat. Lower heat to simmer.
  5. Add chicken breast to the broth and simmer chicken for 20 minutes or until chicken is cooked through.
  6. Remove chicken to a plate to cool.
  7. Add celery, carrots and parsnips to the broth in the pot and simmer for 20 minutes or until vegetables are soft. Meanwhile, cut the cooled chicken breast into small strips about 1 ½ inches long.
  8. Add the chicken back to the broth. Adjust heat to low and bring to a gentle boil.
  9. Form dumpling dough into balls (you can use a teaspoon, mini ice cream scooper, or hands to do this) and then drop the dumplings into the boiling soup.
  10. Reduce heat to simmer, cover the pot, and cook dumplings for 20 minutes.
  11. Ladle soup into bowls and serve.

*If you don’t have a food processor you can make the crumbs by placing the crackers in a large zipper-style plastic bag, sealing the bag and using a rolling pin to crush the crackers into fine crumbs.

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TAGS: RECIPES OF THE WEEK, SOUPS/STEWS

Thanksgiving Crackerfest: Three Festive Recipes

November 22, 2021

Stuffed mushrooms in the oven.To show how thankful we are for Crunchmaster, we’re sharing three recipes incorporating their delicious gluten-free crackers that we think can be new Thanksgiving classics.

Blue Cheese, Olive and Cracker Stuffed Mushrooms

Ingredients:
  • 1 container button mushrooms (16 oz)
  • ½ cup crushed Crunchmaster Multi-grain Sea Salt Crackers
  • ¼ cup finely chopped green onions
  • ½ cup kalamata olives, pitted and chopped in a food processor
  • 2 oz blue cheese crumbles
  • 1 Tbsp mayonnaise 
Directions:
  1. Preheat oven to 350°F.
  2. Wash mushrooms and remove stems to make a pocket for filling.
  3. Spray a cookie sheet with cooking spray/olive oil spray and bake mushrooms stem side down for 10 minutes.
  4. While mushrooms are baking, mix together crushed crackers, chopped green onions, chopped kalamata olives, blue cheese crumbles and mayonnaise.
  5. Remove mushrooms from the oven, spray or brush again with oil and flip over.
  6. Stuff the mushrooms with the cracker mixture.
  7. Bake for another 15–20 minutes. 
  8. Remove, let cool slightly and serve!

Maple-Mustard Roasted Brussels Sprouts Starters

Ingredients:
  • 16 oz bag Brussels sprouts, washed, trimmed and cut in half
  • 2 Tbsp olive oil
  • 2 Tbsp maple syrup
  • ½ tsp Dijon mustard
  • ½ tsp yellow mustard
  • Pinch of garlic powder
  • Pinch of cayenne pepper
  • 3 drops liquid smoke
  • Salt and pepper to taste (adjust the salt, based on your cracker variety)
  • Package of Crunchmaster Rosemary & Olive Oil multiseed Crunchmaster crackers
Directions:
  1. Preheat the oven to 400°F. 
  2. Toss the trimmed and halved Brussels sprouts in a bowl in the olive oil. Sprinkle with a pinch of salt and pepper.
  3. Spread the sprouts in a single layer on a parchment paper-lined baking sheet, put in the oven and bake for 15 minutes.
  4. While the sprouts are baking, combine the rest of the ingredients in the bowl that you tossed the sprouts and oil in.
  5. When the timer goes off, remove the sprouts from the oven.
  6. Slide them into the bowl with the syrup mixture. Toss well, then return the sprouts to the baking pan, reusing the same parchment paper.
  7. Bake for an additional 7 minutes.
  8. Remove pan from the oven and top crackers with sprouts shortly before serving. 

Cranberry and Rosemary Cracker Bites

Ingredients:
  • 12 oz bag raw cranberries
  • 1 cup sugar
  • 1 cup water
  • 1 Tbsp Holiday spice mix (cinnamon, nutmeg, cloves, allspice, etc.)
  • Feta cheese
  • Crunchmaster Rosemary & Olive Oil crackers
Directions:
  1. In a medium pot, mix water and sugar and boil over medium heat. Stir frequently to ensure sugar dissolves.
  2. Pour cranberries into boiling sugar-water mixture and cook for 5 minutes, stirring frequently. 
  3. Add spice mix and stir.
  4. Boil for another 5 minutes.
  5. Take off heat and allow cranberry sauce to cool.
  6. Spoon cranberry sauce onto cracker, top with cheese and enjoy!

Note: Try substitutions like strawberry preserve, marmalade, or other fruit jams. Substitute Brie or Camembert for feta.

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Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs

November 15, 2021

Recipe courtesy of Jones Dairy Farm 

The best meatball appetizers deliver the right blend of sweet and savory, and these tasty treats fit the bill.

This recipe is made with a certified gluten-free Jones Dairy All Natural Sausage Roll.

Meatball Ingredients:

  • 1 pound ground turkey
  • 1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 cup sweet potato, shredded
  • 1 cup apple, shredded
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dried onion flakes
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt

Glaze Ingredients:

  • 4 cups cranberry juice cocktail
  • 1/3 cup sugar

Directions:

  1. Preheat oven to 375°F. Grease baking sheet and set aside.
  2. In medium bowl, combine all meatball ingredients and mix thoroughly.
  3. Form about 25 cocktail-sized meatballs and place on prepared baking sheet.
  4. Bake meatballs for 18 minutes or until cooked through.
  5. While meatballs are baking, prepare sauce: in medium saucepan over high heat, combine cranberry juice cocktail and sugar. Bring to a boil, then reduce heat and simmer until reduced to a syrupy consistency that will coat the back of a spoon.
  6. Pour sauce over cooked meatballs and stir, coating meatballs completely with the sauce.
  7. Serve with toothpicks.
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TAGS: APPETIZERS/SNACKS, DINNER, HOLIDAY, RECIPES OF THE WEEK, THANKSGIVING

Pumpkin Chocolate Chip Muffins

November 2, 2021

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Katie Blauser


Gluten-Free Pumpkin Chocolate Chip Muffins by Katie

Ingredients:

  • 1 cup canned pumpkin (not pumpkin pie)
  • 1/2 cup brown sugar
  • 1/2 cup oil (coconut or olive)
  • 2 eggs
  • 2 cups Josie’s Best Muffins & More Gluten-Free Mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/2 cup gluten-free chocolate chips

Directions:

  1. Preheat the oven to 350°F. Grease or line a muffin tin.
  2. Mix the wet ingredients together well.
  3. Gradually add the dry ingredients and mix until there’s no lumps. Gently stir in the chocolate chips.
  4. Spoon the batter into the prepared muffin tin.
  5. Bake for 22–24 minutes.

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TAGS: BREAKFAST, DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING

Cheesy Potato Stacks

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Leslie Benson/My Gluten Free Cucina


Gluten-Free Cheesy Potato Stacks by Leslie (My Gluten Free Cucina)

Ingredients:

  • 1 large sweet potato, peeled
  • 4 small red potatoes, skin on
  • Cooking spray
  • 4 tbsp. unsalted butter, melted
  • 1/3 cup 1% milk
  • Seasoned salt, to taste
  • 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
  • Fresh thyme for garnish

Directions:

  1. Grate the cheese and slice the potatoes very thin, using a mandoline or sharp knife. Leave some of the skins on the red potatoes for more color and texture.
  2. Heat the butter, milk and seasoned salt, whisking together well.
  3. Preheat the oven to 400ºF and coat a 12 cup muffin pan with cooking spray.
  4. Begin layering the potatoes in the muffin cups, alternating red potato and sweet potato slices until the cups are half full. Use the smaller slices on the bottom for the best fit.
  5. Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.
  6. Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down).
  7. Once the cups are full, finish off the remaining butter and cheese by drizzling it over the top of the stacks. Sprinkle more seasoning over the top as well.
  8. Bake for 40–45 minutes, until the edges are nicely browned and the cheese has melted.
  9. To serve, use a spoon to carefully remove each stack and invert onto a serving platter. Garnish with fresh thyme.
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TAGS: HOLIDAY, SIDE DISHES, THANKSGIVING

Peanut Butter Cups

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Tammy Aiken


Gluten-Free and Dairy-Free Peanut Butter Cups by Tammy

Ingredients:

  • 1/3 cup gluten-free smooth peanut butter
  • 1/8 teaspoon sea salt or table salt
  • 1 tablespoon confectionery sugar (powdered sugar)
  • 1 cup Enjoy Life Semi-sweet Vegan chocolate chips
  • Peanut butter cup mold. I use the Palksky chocolate almond peanut butter cup mold.

Directions:

  1. In a glass measuring cup mix the peanut butter, salt, and sugar. Set aside.
  2. In another glass measuring cup or a microwavable bowl, add 1 cup of chocolate chips.
  3. Melt the the chocolate chips in the microwave in 30 seconds intervals until smooth, mixing as you go.
  4. Warm the peanut butter mixture in the microwave for 15 to 20 seconds until melted and smooth. Mix.
  5. Add 1 full teaspoon of chocolate to each mold section. Spread over the bottom and up the sides of the mold.
  6. Add 1/2 tablespoon of the peanut butter filling to each section and spread over the bottom.
  7. Add 1/2 tablespoon of chocolate over the top and spread to cover.
  8. Put into the refrigerator for 25 to 30 minutes and allow them to set.
  9. Remove the mold from the fridge, pop each cup out and enjoy.
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TAGS: DAIRY-FREE, DESSERT, HOLIDAY, VEGETARIAN

Chicken and Cornbread Dressing (or Stuffing)

This recipe was the second-place winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Caron Hoffman

 


Gluten-Free Chicken and Cornbread Dressing (or Stuffing) by Caron

Ingredients:

Yields 2 large aluminum baking pans. This recipe can be halved to feed fewer people, but the recipe as listed will feed up to 10 people.

  • 2 pans of gluten-free cornbread (I make my own; Beyond Celiac has a recipe here)
  • 1/2 dozen boiled eggs
  • 1 large onion (I use sweet yellow)
  • 1 whole chicken, boiled and deboned
  • 1 can gluten-free chicken broth or broth from your boiled chicken
  • 1 can evaporated milk
  • 1 can gluten-free cream of chicken soup
  • 1 Tbsp celery salt (or you can use 3 stalks)
  • Salt and pepper to taste
  • 1/2 stick butter
  • Sage to taste (I like a lot)

Directions:

  1. Mix all ingredients except the butter.
  2. Spoon the mixture into large baking pans.
  3. Cut up the butter and spread over the top of the mixtures.
  4. Bake in an oven at 350°F for 30–45 minutes (ovens vary).
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TAGS: HOLIDAY, SIDE DISHES, THANKSGIVING

Pizzelles

This recipe was the grand prize winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Deb Graham


Gluten-Free Pizzelles by Deb

Ingredients:

Yields 30 cookies

Basic Vanilla Pizzelles
  • 2 cups gluten-free baking mix (flour)
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons gluten-free vanilla extract
For flavored pizzelles add:
  • Anise pizzelles: 2 tablespoons anise extract and 2 tablespoons anise seeds
  • Orange pizzelles: 2 tablespoons gluten-free orange extract (or Grand Marnier) and 2 tablespoons orange zest
  • Coconut pizzelles: 2 tablespoons coconut extract and 2 tablespoons lemon or orange zest
  • Chocolate orange pizzelles: add ¼ cup unsweetened cocoa powder and 2 tablespoons orange zest

Directions:

  1. Add the vanilla (or other flavored extract) to the melted butter and set aside.
  2. Whisk together the eggs and sugar in a separate bowl until well-combined.
  3. Add the melted butter and vanilla in a slow, steady stream while continuing to whisk until well-blended.
  4. Add the baking mix and various spices or seeds, orange zest, etc., and using a rubber spatula stir everything together until just combined, but don’t over mix.
  5. Important—let the batter sit for 10 minutes before baking. This will create a better texture.
  6. Drop a rounded teaspoonful of batter into the center of a pizzelle iron.* Close lid and bake for 60–75 seconds, depending on your pizzelle iron. Check for doneness often.
  7. Let cool on a wire rack.
*To achieve a stained glass effect, drop a few multi-colored sprinkles on top of the batter before closing the lid.
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TAGS: DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING

Cinnamon Roll Cupcakes

November 1, 2021

Recipe courtesy of our sponsor Schär

These mouth-watering Cinnamon Roll Cupcakes will delight your friends and family. We top them with Cream Cheese Icing so they look and taste just like the classic cinnamon rolls of your dreams!


Ingredients

  • 10 slices Schär Gluten-Free Artisan Baker White Bread
  • 4 tbsp brown sugar
  • 3 tbsp butter
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup cream
  • 2 tsp divided vanilla extract
  • 2 tbsp cream cheese, softened
  • 1 tbsp butter, softened
  • 1/4 cup powdered sugar

Directions:

Make the Cinnamon Roll Cupcakes:

  • Preheat oven to 375 degrees F.
  • Grease a 12-cup nonstick muffin/cupcake pan.
  • Trim crusts from bread. Arrange bread slices on large cutting board.
  • Mix brown sugar and cinnamon in small bowl.
  • Spread each bread slice with butter.
  • Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices.
  • Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.
  • Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half.
  • Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups.
  • Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend.
  • Use a small measuring cup to pour the egg mixture over the bread strips, dividing the mixture evenly among the muffin cups. Let rest 5 minutes.
  • Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.
  • Use a knife to loosen the edges of the cupcakes, and then carefully invert muffin pan to release cupcakes onto a platter.

Make the Cream Cheese Icing:

  • Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.
  • Spread 1 teaspoon icing evenly on top of each cupcake.
  • Serve warm!
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TAGS: BREADS, DESSERT, FOR KIDS, HOLIDAY, RECIPES OF THE WEEK

Creamy Sausage Cauliflower Gnocchi

October 4, 2021

Recipe courtesy of Jones Dairy Farm and created by Healthy Fitness Meals

A creamy and tasty one-pot meal made with chicken sausage, cauliflower gnocchi, spinach, in a creamy Italian coconut milk base sauce.

This recipe is made with gluten-free Jones Golden Brown® Chicken Links.


Ingredients:

  • 1 package Jones Dairy Farm Golden Brown Chicken sausage, cut into bite-size pieces
  • 1/2 medium onion, chopped finely
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 3/4 cup chicken or vegetable broth
  • 14 oz can diced tomatoes, with juice
  • 1 cup lite coconut milk
  • 1 lb gluten-free cauliflower gnocchi, or gluten-free potato gnocchi
  • 2 cups fresh spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste

Directions:

  1. In a skillet or pan over medium heat, add oil and cook the sausage for 2 minutes. Toss and add in the onions and garlic.
  2. Cook for another 1–2 minutes until the onions are translucent and garlic is fragrant. Then add in the diced tomatoes.
  3. Stir and cook on high for another 2–3 minutes. Pour in the broth, coconut milk, Italian seasoning, and salt and pepper. Mix and let it simmer for 3 minutes.
  4. Next, add the cauliflower gnocchi and spinach. Stir again, cover the pan and reduce the heat to medium. Cook for 5–7 minutes.
  5. Uncover the pan or skillet and give it a good stir. Allow it to cook for another few minutes, or until the gnocchi has cooked through and is nice and soft. Simmer for another minute and allow the sauce to thicken to your liking.
  6. Finally, add in the parmesan cheese and stir. Serve and enjoy

 

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TAGS: DINNER, RECIPES OF THE WEEK, SIDE DISHES, SOUPS/STEWS


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