Rockin' Ranch Chicken

So it's been awhile since my last post (it's been a busy, but fun summer). I'm sorry for  being gone for so long but, now I'm back with your soon to be favorite fall/winter dinner. I can't take full credit for this recipe, but I can say that I definitely made it fully gluten free! My neighbor was telling me about this recipe that she made for dinner the other night and told me is was amazing. So amazing, there wasn't even left overs for tomorrows lunch. Its super easy and only takes a few ingredients and a crock pot(what an amazing invention)to make. Alrighty so let get down to the  list of things you will need:

1. A Crockpot
2. 4 or 5 Boneless Skinless chicken breasts
3. 1 whole red(looks more purple to me) onion(cut into pieces)
4. 5 potatoes (any kind you like, but we chose russet since they make great smashed potatoes)( peel or not to peel doesn't matter just cut in 1/2s then 1/3s)
5. Garlic( Again any kind you want to use is fine. I used 4-5 cloves of a bud of garlic and pressed it through the garlic press thingy)
6. 1 cup or so of water( on the heavier side if you would like some extra dipping sauce — my hunny says this is a must)
7. And I saved the best for last the Ranch Dressing( I used hidden Valley Ranch Homestyle(never had a reaction and company says its GF. But you can really use any kind you would like — let me know if you found any great GF ones) about half a regular sized bottle is what I used, but based on preference you can go as little or as much as you would like.


Now for the easy part… you throw it all in the crock pot (minus the ranch dressing) and cook on low for 8 hours. An hour before its done add the dressing.  When its finished I took the potatoes and onions out and made smashed potatoes as a side(a little butter & milk in the mixer or by hand), or you could just serve the potato pieces as is, either way its delicious. Lastly add some salt to the potatoes and chicken if you would like.

This meal was so easy and the best part was that it is entirely Gluten Free! Not one thing left over for lunch, thats for sure.  My family now claims this as the best dinner ever. Lets see if I can change their mind the next meal I cook up.  Hope you all are enjoying your summer!!

Sparkle Sparkle

&

Don't Forget To Shine

XX

-B                                                       

Mixin' it up

So recently, my lil sis (she also has celiac disease) has started really exploring the whole world of gluten free cooking and baking. She has really motivated me to start trying some new options. I haven't done much since I was diagnosed and have kept it very simple with my eating habits. So since things are slowing down on the home front, I think I might take a stab at it! To start off on my own baking and cooking exploration, I decided to start with the basics. First up different mixtures of flours to replace the glutenous flours of my past. Here are a few I recently found online. Try them out and let me know which you liked best or even if you found the holy grail, ALL PURPOSE MIXTURE, that can be used for everything and has the same taste and texture of regular flour!

Sparkle Sparkle
           &
Don't Forget To Shine

XX

-B

P.S. The beautiful illustration is from - Deliciously G-Free By Elisabeth Hasselbeck

3 c brown rice flour (I use Bob’s Red Mill)
3 c corn starch
2 c soy flour, sorghum flour or garfava flour
1 c masa harina

http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/

2 c rice flour

2/3 c potato starch

1/3 c tapioca flour

1 teaspoon xanthan gum

http://www.landolakes.com/recipe/1471/gluten-free-flour-blend

2 1/4 cups superfine rice flour

1/4 c potato starch

2/3 c tapioca flour

3/4 c sweet rice flour

1/3 c cornstarch

2 teaspoons xanthan gum

http://glutenfree.wordpress.com/my-gf-flour-blend/

1 ½ c sorghum flour
1 ½ c potato starch or cornstarch
1 c tapioca flour
½ c corn flour or almond flour or bean flour or chestnut 

http://glutenfree.wordpress.com/carol-fensters-new-flour-blend/

1 c rice flour
1/2-3/4 c potato starch
¼ c tapioca starch/flour

or

3 c garfava bean flour
2 c potato starch
2 c cornstarch
1 c tapioca flour
1 c sorghum flour

or

2 c rice flour
2/3 c potato starch
1/3 c tapioca starch/flour

or

2/3 c garfava bean flour
1/3 c sorghum flour
1 c cornstarch
1 c tapioca starch/flour

or

1 c rice flour
1 c cornstarch
1 c tapioca starch/flour
1 Tbsp. potato flour

http://www.csaceliacs.info/gluten_free_flour_formulas.jsp

All dat and a bag of chips

Tortilla chips are one of my favorite snacks, especially Tostitos Restaurant Style.  Each bag says it is gluten free, as well as the Frito Lay website.  But after some research I found out that not every bag is.  Depending on the plant where they were made, they can either be comlpetely gluten free or be made in a plant that also processes wheat based products.  Apparently (according to a celiac.com community member ) after calling Frito Lay she found out that based on the code under the price stamp that you can see if your bag had been processed in a plant that also processes wheat products.  If the 2nd or 3rd numbers in the series of numbers is a 71 or 45 they have been made in a plant containing other wheat products.  So there you have it Tostitos unraveled.  If you still are alittle weary with the Tostitos, try Gaden of Eatin' Yellow corn tortillas, I usually get them from Whole Foods but I have seen them at BJ's Wholesale and Stop n Shop too.  They are amazing!! Also visit www.celiac.com, this website is filled with info to answer any question you may have.

Sparkle Sparkle
           &
Don't Forget To SHINE!!

XX
-B










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