20 Gluten Free Tequila Lime Chicken - Cinco de Mayo #SundaySupper

Happy Cinco de Mayo everyone! I hope that you're all having a safe and enjoyable weekend with friends and family. This week, the Sunday Supper group is putting forth some of our favorite Mexican inspired recipes.

I personally love margaritas, especially since they're a gluten free cocktail. Tequila is an alcohol distilled from agave, a naturally gluten free plant. Liquors are something I was weary of gluten when I began this journey a couple years ago. How do you know a liquor is gluten free or not? It's become increasingly easy to find out which brands are, but a good rule of thumb is to research what the alcohol is commonly distilled from.

My tequila lime recipe is a simple one to do, you pretty much make a margarita and add some additional spices to it! I like to freshly grind my peppercorns and my cilantro to bring out their oils, I recommend it if you have a mortar and pestle! If not, it's perfectly fine to use ground pepper and chopped cilantro for the marinade.

Check out my recipe at the bottom, and be sure to check everyone's Cinco de Mayo recipes! Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chili Lime Crab on Watermelon Salad from A Stack of Dishes
• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Chorizo Fajitas with Sweet Potato and Poblano Pepper from The Urban Mrs.
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Frozen Jalapeno Daiquiri from Blueberries and Blessings
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Mexaratini from Gourmet Drizzles
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Gluten Free Tequila Lime Chicken

Active Prep Time: 10 minutes

Inactive Prep Time: 5 hours

Cooking Time: 30 minutes

Servings: 4

Ingredients

1/2 cup tequila

1/4 cup Grand Marnier orange liqueur

juice of 8 limes

juice of 2 oranges

1/2 minced onion

1 tsp garlic powder

1 handful black peppercorns, ground

2 handfuls cilantro, chopped or ground

1 tsp sea salt

4 skinless chicken breasts

Steps

In a large bowl, combine everything but the chicken. Stir until well combined, and then add the chicken. Cover and refrigerate for 5 hours. 

At the end of the five hours, remove the chicken from the refrigerator. Preheat the oven to 450F, and a large skillet pan over medium heat. Line a baking sheet with aluminum foil. Add a tablespoon of olive oil to the pan, and add the chicken. Cook for about 5 minutes on each side. Transfer the chicken to the baking pan, and place in the oven. Bake for about 20 minutes, or until the internal temperature of the chicken is 165F.

0 Gluten Free Chicken Cacciatore

Happy Saturday everyone! I hope you all had a great pi day yesterday! This weekend is St. Patrick's Day, and to celebrate my Irish roots I'm posting a recipe based on my...Italian roots. OK, so maybe my cravings for Italian food outweighed my craving for Irish, but this is definitely a recipe worth eating.

Traditionally, chicken cacciatore is a chicken dish prepared by braising chicken in a tomato sauce. First the chicken is quick seared in an oiled pan, and then removed to prepare the tomato sauce. The tomato sauce normally includes a base of onion, garlic, bell peppers, red wine and tomato. Once the sauce has cooked for a bit, the chicken is added back and braised on a lower heat. The result is a beautifully rich tomato sauce and tender, juicy chicken breasts.

Here's how my recipe deviates from some of the ones I've seen out on the internet. To make it gluten free, I don't dust the chicken in any type of flour before searing. It's simply seasoned with some salt and pepper and seared in a hot pan. Also, I like to add some portabello mushrooms in my sauce for some added texture and flavor. The other way I like to deviate is to use white wine instead of red, I prefer the lightness that the white wine brings to the sauce. I hope you guys try this! It's a recipe I'm proud of, nothing like eating chicken you can shred with a fork!

Gluten Free Chicken Cacciatore


A recipe for tender chicken braised in a tomato wine sauce. Filled with bell peppers and mushrooms, best served with gluten free pasta.

Prep Time: 20 minutes
Cook Time: 70 minutes
Servings: 6 chicken breasts
Ingredients
6 chicken breasts
salt and pepper
2 tbsp olive oil
1 bell pepper chopped
1 yellow onion, chopped
2 large portobello mushroom caps
3 cloves garlic, minced
1/4 cup white wine
1 6oz can tomato paste
1 8oz can tomato sauce
1 14.5oz can chopped tomatoes
1 bayleaf
2 tsp chopped basil
2 tsp chopped thyme

Steps
In a large, 2-3 inch deep sautee pan, heat the oil over medium high heat. Salt and pepper the chicken breasts. Cook the breasts in the pan, about 4 minutes on each side, flipping once in between. Remove the chicken from the pan and set aside.

Add the bell pepper, onion, mushroom, and garlic to the pan, and reduce to medium heat. Sautee for 5 minutes, and then add the wine and paste. Cook on medium for 5 minutes. and then add the sauce, tomatoes, bayleaf, basil, and thyme. Cook on medium high heat for 10 minutes, stirring occasionally.

Reduce to medium heat, and add the chicken and any juice back to the sauce. Ensure that both sides of the chicken are coated in the sauce, and cover. Cook at medium heat for 20 minutes, then reduce to medium low for another 20.

Gently remove the chicken from the pan, and serve with the sauce and gluten free noodles.

1 Gluten Free Teriyaki Chicken Wrap

I can't believe that it is already getting close to the beginning of February!  To close out January, I wanted to share a gluten free chicken wrap recipe with everyone. When I attended school in Charlottesville before I went gluten free, I loved going to a restaurant called Zazus. They had some of the best wraps I had, including an Asian chicken teriyaki wrap. Their chicken wrap is filled with moist grilled chicken, fresh rice, a zesty Asian slaw and sweet teriyaki sauce. The problem with this wrap is I can't eat it anymore. Between the flour tortilla and teriyaki sauce, it's a gluten nightmare. That's why I wanted to come up with a gluten free variety inspired by it.

Rather than grilling the chicken for this recipe, I wanted to do a different method of cooking. I decided to make poached chicken. Poached chicken is a quick and easy method of cooking chicken, especially for those nervous about under cooking chicken. The main  goal behind poaching is to gently cook food in a simmering liquid. This is normally done for gentle food such as fish and eggs or food such as chicken that dries out easily. For this recipe, I cook the chicken in a broth that is favored with various aromatics. The act of cooking the chicken is as simple as boiling the stock, adding the chicken, and letting it cook in the warm liquid.

Prep Time: 20 minutes
Cook Time: 22 minutes

Ingredients

Poached Chicken 52 oz chicken stock 2 cloves garlic, crushed 1 lemon, sliced 2 handfuls of black peppercorn 1 handful of dried chopped onion 1 bayleaf  1 pound chicken breast

Asian Slaw half of one green cabbage, shredded half of one red cabbage, shredded 4 scallions, chopped 2 tbsp olive oil 1 inch of ginger root, freshly grated 1/4 cup white vinegar 3 tbsp gluten free soy sauce juice of 1 lemon salt and pepper Wrap

gluten free tortillas 2 cups cooked rice gluten free teriyaki sauce

Steps

Add the stock, garlic, lemon, pepper, onion, and bayleaf to a pot. Bring the liquid to a boil, and add the chicken. Bring the poaching liquid back to a boil, and cook for 3 minutes. Remove the pot from the heat and cover. Wait 9 minutes, then flip the chicken and cover again. Wait 9 minutes and then remove the chicken from the poaching liquid.

To make the slaw, add the cabbage and scallions to a large bowl. In a small bowl, mix the remaining of the slaw ingredients together. Pour the dressing over the cabbage mix, and toss until coated.

To assemble the wrap, chop the chicken into bite size pieces. For each wrap you want to make, wrap the tortillas in a damp paper towel and microwave for 10 seconds to soften them.

For each wrap, add several spoonfuls of rice, slaw, and chicken. Drizzle teriyaki sauce over top. Fold the short ends of the tortilla in, and tightly wrap the tortilla into a wrap. Cut in half and serve.

11 #Cranberrylove: Gluten Free Cranberry Chicken

Hey everyone! This month is #cranberrylove, so this month I decided to start my cranberry recipes off with a chicken recipe. This is a really easy recipe, and has a great blend of flavors in it. One of my favorite salads is a cranberry apple chicken salad (I'll add it to the bloghop below so you can find it). I don't know if its because of Thanksgiving and associating cranberry sauce with turkey, but I love combining chicken and cranberries in recipes. You can serve this chicken with your favorite rice recipe and vegetables for a complete meal!

Be sure to check out the recipes for all the other co-hosts this month, and all of the shared recipes in the blog hop. If you'd like to add your favorite cranberry recipe, add it to the blog hop. Also, come join us on twitter and just search for #cranberrylove for this month's recipes. Enjoy!

This month's co-hosts:
Deanna @ Teaspoon of Spice | @tspbasil
Kimberly @ Badger Girl Learns To Cook | @bdgergrl
Evelyne @ Cheap Ethic Eatz |  @cethniceatz
EA @ The Spicy RD | @thespicyrd
Sheila @ Pippi’s In the Kitchen Again | @shlylais
T.R. @ No One Likes Crumbley Cookies | @TRCrumbley
Shulie @ Food Wanderings | @foodwanderings
Becky @ Baking and Cooking: The Tale of Two Loves

Join our bloghop below!




Cranberry Chicken with Gorgonzola

Prep Time: 5 minutes
Cook Time: 40 minutes
Servings 3-4

Ingredients
2 tbsp olive oil
1 tbsp butter
3-4 chicken breasts
salt and pepper
1/2 tsp dry mustard
1/4 tsp chopped oregano
1/4 tsp chopped basil
1/4 tsp thyme
1/2 cup white wine
1/2 cup dried cranberries
1 tsp garlic powder
crumbled Gorgonzola cheese

Steps
Preheat a pan over medium heat, and add the oil and butter. Dust both sides of the chicken with the salt, pepper, mustard, and herbs. Once the butter has melted and coated the pan, add the chicken. Cook on each side for about 15 minutes.

While the chicken cooks, combine the wine, cranberries, and powder in a bowl, and let it sit.

Once the internal temperature of the chicken is 165F, remove the chicken from the pan and let it rest. Add the soaked cranberries and wine to the pan, and use a spoon to scrape the browned bits of the bottom of the pan, creating a sauce. Cook over medium low heat for about 5-10 minutes.

Serve the chicken on a pan, topped with the cranberry sauce and crumbled Gorgonzola.

12 Tomatolove: Gluten Free Sun-dried Tomato Stuffed Chicken

Hey everyone! Its July and time for some #tomatolove! This weekend I made a chicken stuffed with sun-dried tomatoes and feta with my friends for dinner. It is a super delicious main course, and I recommend it to anyone who loves the combo of tomato and chicken. The filling is a savory blend of the aromatic garlic and onion, and the sweet, tangy taste of sun dried tomatoes. Coupled with the smokiness of chili powder and the slightly sweet taste of basil, its a great combination filled with tons of flavor.

There are three main steps to this chicken dish.

1. Prepare the filling. First trick is that you'll want to cook the filling and let it cool down before stuffing the chicken. This makes it easier to handle and stuff the chicken.

2. Brown the chicken. After stuffing the chicken, you'll want to brown the outside of the chicken in a hot pan for some great color and texture.

3. Finish the chicken in the oven. Cook the chicken in a 350F oven to ensure that the chicken cooks thoroughly to the proper temperature. I also recommend buying thin-sliced chicken breasts, or pounding out the chicken to 1/4 in thickness to ensure quick and even cooking.

Thanks to everyone who is co-hosting this month:

Name	Website	Twitter	Pinterest
Evelyne	Cheap Ethnic Eatz	@cethniceatz	cheapethniceatz
Junia	Mis Pensamientos	@juniakk	juniakk
Jessica	Oh Cake	@jesshose	ohcake
Sheila	Pippi's In the Kitchen Again	@shlylais	sheilapippi
Helena	Rico sin Azúcar	@ricosinazucar	Helena {Rico sin Azúcar}
Deanna	Teaspoon of Spice	@tspbasil	tspbasil
Liz	That Skinny Chick Can Bake!!!	@thatskinnychick	lizzydo
Jackie S.	Vegan Yack Attack	@veganyackattack	veganyackattack
Suzanne	You Made That?	@YouMadeThatblog	youmadethat
Kimberly	Badger Girl Learns to Cook	@Bdgergrl	bdgergrl
Cindy	Vegetarian Mamma	@vegetarianmamma	vegetarianmamma

And be sure to check out the all of the tomato recipes this month!

Gluten Free Sun-dried Tomato Stuffed Chicken

Prep Time:  15 minutes

Cook Time: Filling – 20 minutes, Chicken – 15 minutes

Servings: 6 chicken breasts

Ingredients:

1 small onion

3 cloves garlic

3 oz sun-dried tomatoes, julienned
1/4 cup chopped walnuts

2 bay leaves

1/3 cup white wine

2 tbsp basil

1 tsp thyme

1 tsp chili powder

Salt and pepper

1/4 cup feta cheese

1 ¼ lb chicken breast, thin sliced or whole

¼ cup white wine

1 tbsp butter

1 tsp chili powder

Salt and pepper

Steps:

Chop the onion and mince the garlic. Heat a skillet over medium heat. Add a little olive oil, and cook until the onion and garlic are slightly browned. Add the sun-dried tomatoes, walnuts, bay leaves, half of the 1/3 cup of white wine, basil, thyme, chili powder, salt and pepper. Stir constantly, and add the other half of white wine after the rest has evaporated. Cook until the filling is no longer wet. Remove the filling from the heat, and let cool to room temperature. Fold in the feta cheese.

Preheat the oven to 350F, and preheat a large skillet over medium heat. Place some of the filling in the middle of each breast, and fold each breast over such that each chicken is now filled. Keep the chicken breasts closed by using toothpicks. Add a little oil to the skillet and brown the chicken on each side, about 3-4 minutes per side. Transfer the chicken to a baking sheet, and cook it in the oven for about 10-15 minutes. The chicken will be done once it is no longer translucent and the juice runs clear.

While the chicken cooks in the oven, add 1/4 cup wine, butter, chili powder, salt and pepper to the sauce pan. Remove the scrapings from the bottom of the pan, and reduce down into a sauce. It'll take about as long as it takes to cook the chicken in the oven.

Enjoy!

0 Roasted Chicken Stuffed with Rice

Prep Time: 40 minutes

Cook Time: 80 minutes

Ingredients:

1 cup cooked brown rice

1/2 yellow onion, diced

2 cloves garlic

1/2 red apple, diced

1 tbsp melted butter

2 tsp chopped rosemary

2 tsp chopped thyme

1 3lb chicken

2 tbsp butter, melted

salt and pepper

(twine to tie the chicken)

Steps

In a small saucepan, sautee the onion and garlic until the onion has become a translucent yellow.

In a small bowl, combine the rice, onion, garlic, apple, tbsp melted butter, rosemary and thyme.

Preheat the oven to 375F. Remove any giblets from your chicken, and rinse it with cold water. Pat the cavity and outside dry with a paper towel. Stuff the inside of the cavity with the rice stuffing. Tie the chicken legs together by doing the following:

-Take a string of twine, and pull it under the two legs until the ends touch.

-Form an X using the twine, by wrapping each end of the twine over its respective leg, and then under the opposite leg. 

-Tie the string with a knot.

Spread the melted butter over the chicken, and liberally season with salt and pepper. Bake uncovered in 375F oven for 40 minutes, and then for another 40 at 450F, or until a thermometer reads 170F.

Remove the rice from the chicken, and carve to serve. Enjoy!

8 Gluten Free Chicken Pizza

Hey everyone! Its the first Wednesday of the month and time for another Gluten Free Rally post! Thank you to Karen of http://www.cookingglutenfree.com/ for hosting this month!

And if you couldn't tell by the delicious looking picture above, this month's theme is pizza. I feel like pizza is a comfort food right up there with pasta or hamburgers and fries. The starch from the crust, the grease from the cheese, and all the salty or sweet toppings is one of the best ways of sending yourself into a blissful food coma for a few hours.

Thankfully there is a zpizza near where I live, so as long as I take my supplements, I'm normally able to eat their gluten free pizza with relatively no problem. But there's nothing like the ability to make your own pizza exactly the way you want, which is why I was so excited for this month's theme.

Tip for this recipe: If you don't have time to cook the chicken, use pre-cooked or leftover chicken! It'll cut down the prep and cook time by about 2 hours

Our ratios this month are based off of Ruhlman's ratio of 5:3 flour:water weight ratio. He also recommends to add a small amount of oil to the recipe.

Thank you again to Karen for posting, please go here to view Karen's recipe, along with all the other participants' pizza recipes for the month!

Active Prep Time: 20 minutes
Inactive Prep Time: 1 hour for the pizza, 20 minutes for the chicken
Cook Time: 18 minutes for the pizza, 45-60 minutes for the chicken
Makes 1 Large Pizza

Ingredients
Crust
83g gluten free corn meal
83g almond flour
42g brown rice flour
125g white rice flour
125g potato starch
42g tapioca starch
1 tsp yeast
50g oil
210g warm water

Toppings
1 pineapple, cubed
2 chicken breasts
3 cloves garlic, minced
1/4 cup gluten free teriyaki sauce
1/2 yellow onion
1 cup sharp cheddar cheese, grated
2 tbsp chopped cliantro

Steps


If you are baking the chicken from scratch, preheat the oven to 450F. Place the chicken into a rectangular baking pan, and salt and pepper the chicken. Place about 1/2 cup of the pineapple on top of the chicken, and then drizzle with olive oil. Cover and let sit for 20 minutes.

Remove the plastic wrap, and bake the chicken in the oven for about 45-60 minutes, or until it has reached 165F internally.


While the chicken bakes, combine dry ingredients for the crust. In a separate bowl, combine the water and yeast, and let sit for a couple minutes until the yeast activates. Mix the oil and yeast water with the dry ingredients until a dough forms. If the dough is too dry, add a little more water until the dough does not crack. Cover with a damp towel and let it rise for an hour.

Once risen, place a pizza stone or baking sheet into the hot oven. On parchment paper, roll out the pizza dough to the size of the stone or sheet you are baking it on. Carefully transfer the dough to the HOT pan or stone, and bake for 8-10 minutes.

While the pizza parbakes, caramelize the onions on a small pan over medium heat. This should only take about 4 minutes or so. While this caramelizes, shred the chicken into bite size pieces.

Top the pizza with your desired amounts of sauce, onions, garlic, chicken, pineapple, cheese, and cilantro. Bake for another 8-10 minutes until the cheese has melted.

I hope you enjoy this recipe as much as I did!

0 Butter Poached Chicken

I hope that everyone is enjoying their Labor Day Weekend in the U.S., here's a easy way of making some tasty, moist chicken. I like to serve it along with oven roasted potatoes with rosemary and some green kale. I hope you enjoy this recipe!

And apologies for the less frequent posting over the past few weeks, life has been rather busy with work.

Serves: 3-4 people

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

3/4 lb chicken breast

32 oz chicken stock

2 sticks of butter

3 tbsp rosemary

2 tsp oregano

1 tbsp sage

salt and pepper

Steps

Pour the butter and stock into a deep pan, and heat over medium high heat. Once the butter is melted, check the temperature of the liquid with a thermometer. You'll want liquid that is about 170F.Add the rosemary, oregano, and sage to the liquid. Salt and pepper the chicken breasts, then immerse them in the liquid. You'll want the chicken full submerged. Cook for about 30 minutes, or until the internal temperature of the breasts is 165F. Remove the chicken from the liquid and let rest for 5 minutes before slicing.

Roasted Potato Ingredients

10 small red or yellow potatoes

2 tbsp rosemary

1 tsp garlic powder

3 tbsp olive oil

salt and pepper

Steps

Preheat the oven to 400F, and line a baking sheet with aluminum foil. Quarter all of the potatoes, and brush with olive oil. Sprinkle the rosemary, garlic, and salt and pepper over the potatoes. Bake in the oven for about 20-30 minutes, or until tender when inserted with a fork. 

I hope you enjoy this recipe, and have a good start to the week!