Sweet and Sour Chicken

One of the things I've been craving the most since going GF is Chinese food. We have the best neighborhood Chinese restaurant ever. The Cleveland Wok. I miss it sooo much. I've learned that La Choy brand sauces are all GF, so I've used some of those. Here is my Sweet and Sour Chicken:

 

Ingredients:

1 pound boneless, skinless chicken breasts

1 jar of La Choy Sweet and Sour Sauce

1 can of diced pineapple

2 green peppers, chopped in large pieces

1/2 large white onion, chopped in large pieces

cooked white rice

Directions:
Fry the chicken in a little oil until almost cooked through. Add the veggies, pineapple and the sauce. Heat through and cook until veggies are desired consistency (I like them still crunchy).

Serve on top of white rice.

Product Review: Amy's Black Bean Vegetable Soup

This soup is so good. I like to add a little shredded cheese to it....and sometimes I eat it with Fritos. Yumm. I highly recommend this GF soup!

Angus O'brien

Yum. Hotdish. Hotdish time of year is nearing a close...as the weather gets warmer we need less comfort foods....well....maybe not.

This is a simple one, and I've found awesome GF replacements for all ingredients.

Ingredients:
1 pound lean ground beef
1 can (or box of Pacific Brands GF) cream of chicken soup
1 can (or box of Pacific Brands GF) cream of mushroom soup
1 cup milk
1 bag of shredded hash browns (1 1/2 pound)
2 cups shredded colby jack or cheddar jack cheese
1 small can of French fried onions (or a small bag of Funyuns - which are GF)

Directions:
Brown hamburger, season with salt and pepper, drain. Add cream soups and milk. Grease the bottom of a 9x13 baking pan. Spread the hash browns in the bottom and then top with the meat and soup mixture. Top with the shredded cheese and the fried onions. Cover with foil and back for one hour at 375 degrees.

GF Fried Pickles

Oh. My. God.

I love fried pickles. They were my absolute favorite thing at The Chatterbox Pub.....I thought they were safe there, as they are battered in cornmeal....but when I asked the staff....they informed me they use wheat flour in the mix. Bummer. I found this recipe (I think) in Food Network Magazine. Soooo, so good. Luke and I made these the other night and I can't wait to make them again. So good.

Ingredients:
1 egg
3/4 cup milk
pinch of cayenne
3/4 cup cornstarch (divided into 1/2 cup and 1/4 cup)
1/2 cup cornmeal
dash paprika
s/p
3 dozen cold pickle slices (I used giant pickles and sliced them thick, but you could use jarred slices)
canola oil

Directions:
In a shallow dish, beat egg and milk, add pinch of cayenne. In another shallow dish, mix 1/2 cup cornstarch will 1/2 cup cornmeal, season with paprika and salt and pepper (add dill if you wish as well). Place the remaining 1/4 cup cornstarch in a third shallow dish. Heat canola oil in a large pan, should be about 2 inches deep. Heat to frying temp (about 375 degrees). 

Dip the cold pickles in plain cornstarch, then the egg wash, then the cornmeal mixture. Fry in the oil until golden. Drain on paper towels. Serve with ranch dressing.

Product Review: Fahlstrom Farms Light-As-Air-Pancakes

Meh. Gluten-free pancakes are tricky. I've found they are either gritty, runny (and therefore thin), or (in this case) too thick to cook all the way through. The consistency and flavor were good....but as they cooked, they kept rising......and kept rising....and then they weren't cooked through in the middle. Ick.

I would definitely try this brand again (I found it at The Grain Bin in Alex), but I would try to spread out the batter more, and make sure they start out thin....as they do rise quite a bit. The flavor and texture have been the best of all the GF mixes we've tried. They were a little putzy to make, however. As you separate the eggs and whip the whites and then fold them in to the rest of the mix.....but overall, not too bad.

Best part of this breakfast: bacon.