Tag Archive: recipe


Cheesy Chicken and Ranch Potatoes

This is an easy meal that I love. It makes a great casserole but if you are pressed for time you can cook the whole meal on the stove top. I have taken to using a few major short cuts in the kitchen that save me soooo such time. Generally speaking, we get our chicken breasts from Sam’s Club in the freezer section 6 lbs. for just under 12 dollars. That’s cheaper than Aldi so it works for me. When I get them home I take 4-6 chicken breasts and wrap them in foil lightly sprinkled with adobo or whatever gluten-free season all I am using and bake them on 275 until cooked completely.
Yes I pop them in still frozen. The foil traps in the moisture and the low temp makes sure they cook completely, if slowly. Anyhoo doing this one short cut I almost always have cooked chicken breasts on hand and this saves a lot of time when cooking dinner. Another time saving measure? I keep ranch dressing mix dairy free, cashew sour cream and coconut milk cheese in my fridge. I don’t let them run out. They are wayyyyyy to useful in making quick meals to ever run out.
This is the whole ranch dressing recipe:
http://www.adventuresofaglutenfreemom.com/2011/08/ranch-dressing-dairy-free-egg-free-corn-free-nut-free-and-soy-free/
the part I keep handy all the time is the dry ingredients. I make big batches and use 2 ¼ tsp at a time added to ¼ c nondairy buttermilk as per the recipe and then stir the mix in to the cashew sour cream.
• 1/2 tsp. dried Parsley (or 1 tsp. fresh)
• 1/2 tsp dried Chives (or 1 tsp. fresh)
• 1/2 tsp. dried Dill (or 1 tsp. fresh)
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/8 tsp. Sea Salt
• 1/8 tsp. Black Pepper

Ingredients
6 sliced potatoes
2 chopped chicken cooked breasts
8oz cashew sour cream w/ ranch dip stirred in
4-6 oz coconut milk cheese finely cubed or shredded
1/2 cup green onions chopped
¼ red onion diced
3 Tbs olive oil
Daiya cheddar shreds if desired
Adobo to taste

For stove top preparation
In a 5 qt pot (Dutch oven) on medium heat add olive oil, potatoes, red onion, and adobo. Cook until potatoes have softened about 15-20 min
Once the potatoes have begun to soften add ¼ cup green onion, cashew sour cream, coconut milk cheese.
Mixing well to ensure ‘cheese’ and sour cream are well mixed.
Add chicken, once again mixing well. When completely mixed simmer on lowest heat setting for 10-15 minutes stirring occasionally.
Garnish with additional green onions and Daiya if desired

To prepare as a casserole pour all ingredients except for green onions into a large casserole dish (9×13 or larger) stir well to evenly distribute seasonings and ingredients.
Bake @400 for 45 min or until potatoes are tender. Remove and garnish with green onions and extra daiya if desired then bake for an additional 5-10 minutes.
Remove from oven serve warm.

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Chocolate cheese cake

Before we get started. This recipe has eggs.  I have no idea how to make this work egg free. I do not think it can. But some one please prove me wrong. 🙂 I am working on a no bake that tastes yummy and does not requires eggs once it is reproducible reliably, I will share.

special equipment 8 in springform pan. I use these.

Ingredients

1 recipe nut based cream cheese

2 Tbs baking cocoa

1/3 c sugar

1 c cartoned coconut milk

3 large eggs

2 tsp vanilla

2 tsp lemon juice

Crust ingredients

1 1/2 c gluten-free chocolate graham cracker crumbs. I now use a recipe from Nicole Hunn of Gluen-             free on a shoestring.

6-7 TBS melted non-dairy butter

pre-heat your oven to 350 degrees

First assemble your crust.

In a bowl combine crumbs and melted butter. Toss throughly. press into the bottom of an 8in springform pan. Do not bake.

Filling.

Beat eggs until well mixed. add sugar. Continue beating on medium speed.  Add coconut milk. Continue beating for another 30 seconds or so. Now add nut based cream cheese. Beat until all ingredients are well mixed. Add lemon juice and vanilla. Mix for an additional minute.

The filling should be very liquid like a heavy cream and less like a batter. Separate 1/3 c of batter in a separate bowl. Add 2 TBS baking coco. stir until smooth.

Pour bulk of filling onto crust. Drizzle chocolatey mixture in an ever-increasing spiral over the top of the cheesecake. Once all chocolate mix has been poured take a fork and gently swirl through out.

Bake at 350 fo 40 minutes.

To avoid cracking. Turn the heat off and allow cheesecake to cool in the oven. once cooled place on counter for 30-40 min to cool. Separate sides of springform pan. If it seems to stick run a rubber spatula along the edge to gently separate from side of pan. Cool for at least 2 hours in the refrigerator.