Chili’s and gluten-free menu

Did you know that Chili’s have a wheat / gluten-free (and other health options) menu?  Our copy was dated 3/1/2014 – 4/7/2014.

Last time we were there the server happened to ask if we needed one.  I said yes (I don’t have to eat gluten-free, but I try to stay away from as much wheat as possible and multiple family members have to eat gluten-free).  He handed me a paper sheet with suggested the menu options.

I was happy to see that some of the items we usually buy are gluten-free.  For example:

– Loaded Baked Potato Soup

– Southwest Chicken (without the Tortilla Strips)

Memphis Dry Rub Baby Backs Ribs ** without sides

Original Baby Back Ribs ** without sides

What I was surprised by was that even the french fries were not listed as gluten-free.  I guess that is since they are fried with their other items.  Too bad.

Have you asked for a gluten-free menu at a restaurant?  What was the reaction?

Later – H

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Gluten-free Carrot Cake Cupcakes….

I hope everyone has a wonderful Easter.  We were supposed to go out of town to visit family, but the family is sick.  So, we decided to stay home.

Yesterday we went to Costco and they had their (wheat) Carrot Cake Cupcakes on sale.  They looked so good!  I didn’t pick any up, but I did come home and decided to make some Gluten-free ones.  Not sure if mine cost less, but I at least was able to control all of the ingredients that went into them.

This is the link to the recipe I used:

http://glutenfreecooking.about.com/od/glutenfreecakerecipes/r/glutenfreecarrotcake.htm

Oh, and by the way I added a page that lists other people’s gluten-free recipes that I have tried and liked.  This is partly so I don’t have to keep finding the recipe and to give you some help also.  Your welcome.

Later – H

 

 

Poll – What do you want to see?

I figured it was time for a poll.  I have 30+ draft posts all needing a photo or something and new ones in my head.  So, I am trying to decide what topics you are most interested in (I will always have a little bit of a lot of topics, but trying to figure out which ones to finish first).

So, please vote for the top topics you want to see or add your own topic.  The poll will be open for a week.

Thanks in advance!  – H

Gluten-Free Baked Fried Chicken

When I found the link to the Baked Fried Chicken (not gluten-free) on Pinterest:

http://thewondertwins.blogspot.com/2011/10/mondays-menu-baked-fried-chicken.html

I knew I had to figure out how to make it gluten-free for my family.  This recipe is a HIT with my family.  Up until now I had only done it with skinless/boneless chicken breast, but today I decided to do it with skinless chicken thighs.

I use my version of Season All (without the curry) – another one of my posts:       http://wp.me/p2CNE7-5O

Here are my revised instructions:

Place thawed chicken breast tenderloin (or I have used thighs) strips in a bowl of milk. Let soak for 20-30 min.
Mix in a Gallon Size Ziploc or Large Bowl:  
1 Tablespoon  Season All  – I used my version of this –        http://wp.me/p2CNE7-5O
3/4 teaspoon Pepper
1 cup Flour  (Gluten-free  with no xanthan gum)
2 teaspoon Paprika
Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.
Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.
Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
(I cooked the chicken thighs for 30 minutes, turned and then cooked for 30 additional minutes.)
Here is a photo of a piece that was reheat the next day:
   Enjoy! – Hgluten-free, gluten free, chicken

My version of ‘Season All’

When I found the recipe for Baked ‘Fried’ Chicken (my gluten-free version will be posted soon) I knew I had to change it to gluten-free, but I realized I didn’t have Season All in the house (and wasn’t really sure what it was).  So, I did a Google search for a Season All recipe:

Here is the original recipe for Season All Seasoning Blend that I modified:  http://www.food.com/recipe/season-all-seasoning-blend-224441

When I started to make it I realized I didn’t have any curry in the house.  So, I made the spice mix without it.  My family liked the flavoring of the Gluten-free Baked ‘Fried’ Chicken better than the taste of KFC chicken.  I wonder if the KFC spices has curry in it…..

So, here is my version of the Season All

1 cup salt

1 Tablespoon sugar

1 Tablespoon garlic powder

1 1/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1 Tablespoon onion powder

1/2 teaspoon allspice

3 Tablespoons paprika

1 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 Tablespoon black pepper

1/2 teaspoon ginger

1/2 teaspoon nutmeg

Mix together and store in a cool, dry place.

 

Enjoy – H

Crockpot fall off the bone ribs!

Hope everyone had a Happy 4th of July!  Since the local grocer had ribs on sale I decided we would have them last week, but we decided it was too hot to even cook them outside on the grill.

So, I wanted an easy (and hopefully cooler) way to cook the ribs so I went Google searching with the words Crockpot and Ribs.

I wish I came up with this idea since the ribs turned out SO good!  Here is the link to the site I used:  http://www.mylifeasamrs.com/2011/05/crockpot-bbq-ribs.html

The ribs I bought came pre-rubbed so all I did was cut the rack in two and put them in the crockpot.  I cooked mine on Low for 6 hours and then kept them warm for a few hours.

Husband put them on the grill (with the BBQ sauce), but he only flipped them a couple of time before the meat was falling off the bones!

So, I forgot to take a photo of the ribs prior to eating them, but here is a photo of a few ‘clean’ bones that the meat fell off the bones by itself.

crockpot, ribs, delicious

 

Depending upon what is in your rub or BBQ sauce this could definitely be a gluten-free meal.

 

Enjoy! – H

Gluten-free (Strawberry) Shortcake

When I was growing up my mom always made Bisquick type biscuits for Strawberry Shortcake and I continued to make it for years, but in a gluten-free form.  When strawberries first hit the local stores a few months ago I went looking for a new recipe for Strawberry Shortcake (either gluten-free or regular since I knew how to revise the recipe).  I found the following in a Google search:

http://www.tasteofhome.com/recipes/strawberry-shortcake

This shortcake is fluffy and my family really likes it so I think it will be my new standard.

gluten free, gluten-free, recipe, shortcake

Here is my version of the shortcake

Gluten Free Shortcake
Ingredients:
2/3 cup sugar
1/4 cup shortening (or coconut oil)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cup gluten-free flour (* my mixture doesn’t have xanthan gum in it)
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 cup milk

whipped cream
fruit – fresh or frozen strawberries, sliced or other favorite fruit

Directions:
In a bowl, cream sugar and shortening (or coconut oil). Add egg and vanilla; beat well.
Combine dry ingredients and add alternately with milk to the creamed mixture.
Spread in a greased 9 inche square baking pan.
Bake at 350 for 20-25 minutes.
Cool on wire rack.
Cut into nine servings. Split each serving horizontally, fill with the fruit and add whipped cream on top.

Enjoy!  – H

Gluten-free banana bread

I just checked and I have not posted this recipe even though I have made it a few times.  So, here it is:

Note:  This recipe was originally posted using whole wheat flour at: http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html

I modified it so it is now Gluten-free

Gluten-free Banana Bread (with honey)

Ingredients

  • 2 cups gluten-free flour  (without xanthum gum in it)
  • ¼ teaspoon xanthum gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar free applesauce
  • 3/4 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan (** see note at bottom).
  2. In a large bowl, combine flour, xanthum gum, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes and then turn out onto a wire rack.

** If I make three small (3 inches by 6 inches) pans I cook it for about 35 minutes.

gluten-free

Note:  This photo is from a loaf that has been in my refrigerator for a few days – still tastes great and does not fall apart easily.

I just added this recipe to a permanent page under Gluten Free Pages.

Later – H

Apple and Craisin(R) Crisp (can be gluten-free)

Northern Nevada had the ‘perfect’ weather for growing apples (including our dwarf tree), berries (plenty frozen in the freezer) and pears (not us, but a friend gave me two big bags which are now cooked and frozen as pear sauce waiting for me to can them).

So, I have been looking for apple recipes and making apple items.  So far I have made Crock pot Applesauce with cinnamon (thickened at the end with arrowroot) and an Apple and Craisins® Crisp.  I realized that I rarely make a recipe the way I find it (tweak it for Gluten-free flour or in this case I combined/made up my own recipe).  So, if you like apple crisp and happen to have some Craisins in the house you might want to try it (with regular or gluten-free flour).  Leave a reply and let me know what you think!

Apple and Craisins® Crisp   (made a 9×13 pan)

Filling:

8 cups cut up apples (and rinsed afterwards)

½ cup white sugar (** our apples are tart so I started out with more sugar than if the apples were sweet)

1 cup Craisins® (dried cranberries with sugar)

2 Tablespoons Lemon Juice

Topping:

1 cup rolled oats  (gluten-free or regular)

1 cup brown sugar

½ cup flour (gluten-free or regular)

1 teaspoon cinnamon

½ cup butter or margarine (I used the Smart Balance that states it is good for cooking)

½ cup chopped nuts (optional)

Preheat oven to 375 degrees F.  Mix apples, sugar, Craisins and Lemon Juice together and put into pan.  Combine oats, sugar, flour and cinnamon.  Cut in the butter until mixture resembles coarse crumbs.  Add the optional chopped nuts.  Spread topping over the filling.  Bake for 30 to 35 minutes or until fruit is tender and topping is golden.

Enjoy! – H

Recent updates

In the last week I have updated a few pages:

– Pepper (under About)

– added a gluten-free tips page (under Gluten-Free…..)

I now have two recipes that I have recently modified to Gluten-free (found off Pinterest) that are a hit with my family so I will try get them posted on a new ‘Recipes modified to Gluten-Free’ page this week with photos even 🙂

Later – H