gf goodness

Today's post is going to feature some of our favorite gluten-free recipes. We are still learning and experimenting, but we have found some things that we really love and would love to share. This is dedicated to my amazingly beautiful and talented friend Megan Heaps! She's just starting "the diet" and it is a hard transition that can be very depressing at first so hopefully this gives anyone in her situation some good ideas!

A--WHITE CHICKEN ENCHILADAS
Disclaimer: Easton is a picky celiac so most of our dishes are especially plain and not very pretty. You can always add stuff to give it some more flavor! For example, you may want to add some green chiles or a gf green chile sauce to this dish. Just because it's gf doesn't mean it has to be boring.

We love this recipe because it gives us another version of basically a cream of chicken soup.

Ingredients: 10 corn tortillas, 2 cups shredded monterey jack cheese, 3 Tbl spoons rice flour, 3 Tbl butter, 2 cups sour cream, 2 cups chicken broth, 1 can diced green chiles (optional).

1. Preheat oven to 350 degrees. Grease 9 X 13 pan.
2. Mix chicken and 1 cup cheese. roll up into tortillas in pan.
3. In sauce pan, melt butter, stir in rice flour, and cook 1 minute. Add broth and whisk until smoothe. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. do not bring to a boil, you don't want to curdle sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then broil 3 minutes to brown cheese.

B. SNICKERDOODLES




Ingredients: 1/2 cup butter, 3/4 cup sugar, 1 lg egg, 1/2 tsp vanilla, 1/4 tsp salt, 1 1/2 cup rice flour blend (featherlight works best, but any GF sweet rice blend will work), 1 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp xantham gum.
Mixture for rolling cookies in: 2 Tbl sugar, 2 Tbl cinnamon.

1. Cream butter and sugar, add eggs and vanilla. Beat until fluffy.
2. In a separate bowl mix dry ingredients, gradually work in dry ingredients into creamed mixture.
3. Roll dough into 1 inch balls. Roll balls into cinnamon/sugar mixture.
4. Place on greased cookie sheet 2-3 inches apart. Bake at 350 degrees for 10 minutes.

C. DREAM BERRY DESSERT

We took this picture after it had already been in the fridge for a day. It still tasted great, but it wasn't as fluffy as it was before. I'm sure if we had more cool whip we could've poofed it up easily, but it looks a lot runnier in this picture than in actually was. Even though it was chock full of fruit the hub still ate it so you know it tasted okay :) This would be a fun dish for a summer bbq.

Ingredients: 1 32 oz. vanilla yogurt, 1 4 oz. instant vanilla or cheesecake flavor pudding mix, 1 8 oz container cool whip, 2 cups fresh or frozen (thawed and drained) berries, graham cracker crumbs to garnish if desired.

In a large bowl combine yogurt and pudding mix.  Fold in cool whip and berries. Chill in fridge until serving. Add graham crumbs to bottom and/or top of serving bowls.

D. CHICKEN BROCCOLI CASSEROLE

 6 chicken breasts, cooked and shredded. 2 packages cooked broccoli florets. Butter a 9X13 pan and put chicken and broccoli in it. 

Combine and pour on chicken: 2 servings GF cream of chicken soup (see earlier blog entitled "conference confections" for recipe), 1/2 c. miracle whip, 1 c. sour cream, 1 c. cheddar cheese, top with toasted bread. (We made a loaf of bread in our bread maker for this, but you can use UDI's GF bread too). Bake @ 350 degrees for 30 minutes.

E. MICROWAVE RICE CRISPIES

I use spray butter because it's easy and has zero calories, but melted butter would work just as well. Spread butter inside a large microwavable bowl, pour in 1 bag of large rice crispies and microwave for 1 1/2 minutes. Watch carefully and take out before it hits the top of the ceiling. Butter a wooden spoon and stir in rice crispies (1 box), then add in desired amount of mini marshmallows. Butter a cookie sheet and spread out the rice crispy treats. Top with mini m&m's for extra yumminess. 

F. PEDERSEN FAMILY FAMOUS SLUSH

It's obvious that I am so not a photographer, but this is definitely the best recipe that I will ever post! It was invented by Easton's grandma who passed away quite a few years ago. Our family drinks it on Christmas and Thanksgiving, but we have made it our year-round special treat. Anytime we share it with someone they ask for the recipe, so here it is! 

Ingredients: 2 cups of sugar, 1 large can pineapple juice, 1 large can orange juice concentrate-thawed, 1/2 large can of lemonade concentrate-thawed, 2 bananas. 

Dissolve sugar in 8 cups of very hot water in big tupperware container (as seen in pic above). Add pineapple juice, orange juice, lemonade. Puree 2 bananas and whisk in. Add hot water to inch above the top and freeze. Scoop it out and mix with sprite. 

Me trying to take a pic drinking the slush, like I said I'm obviously not a photographer...or a model :) 

Enjoy!