Archive for January, 2013

January 27, 2013

Mexican Chicken

Mexican Chicken

~2lbs chicken
1 jar salsa
1 can corn, drained
1 can black beans, drained & rinsed
5oz vegan cream cheese
shredded cheese (optional)
taco shells (or tortillas, or chips for dipping, or even just nothing)


Step 1 – Dump first four ingredients in crockpot.
Step 2 – Cover and cook on low for 6ish hours.
Step 3 – Shred chicken and add cream cheese (we’ve done it with anything from 2-8oz and the midpoint seems to be perfect for us)
Step 4 – Cover and continue cooking for about 30 more minutes.
Step 5 – Stir it up good, then serve on taco shells, wrapped in tortillas, on a plate to dip your chips in, whatever. It’s all yum. Add cheese if you’d like. My middle son likes it best as a filling for quesadillas the second day. If none in your house need dairy-free, you can even add the shredded cheese directly to the chicken in the crockpot and mix it in. Delicious and melty.

January 24, 2013

Loaded Potato Soup

Well, our favorite mashed potato recipe makes quite a bit, so we always have leftover. While they’re good as just mashed potatoes again the next day, I stumbled upon a recipe that uses leftover mashed potatoes to make a delicious soup here. I’ll copy our version here just to keep all our favorites in one spot for us, but it doesn’t vary terribly much from the original. It is adapted to gluten-free, but it’s definitely not casein/dairy-free. That’s not an issue for us right now because the dairy-free one is quite anti-soup. Anyway, onto the yummyness..

3 cups leftover mashed potatoes
3 cups chicken broth (we use Pacific)
1 cup milk (Silk Almond Milk is what we usually have on hand, but regular works. Check list for Feingold approval)
2 tbsp butter (Land O Lakes is what we use here)
1/4 cup any gluten-free flour
onion powder to taste
3 cloves garlic, minced
3 tsp mustard (Gulden’s/HyVee spicy brown, Annie’s Dijon)
1 cup cheddar cheese, grated (Crystal Farms)
salt and pepper to taste

grated cheddar cheese
crumbled bacon bits (Wellshire, or cook/crumble your own Hormel Nat Choice)
chopped cilantro

Melt the butter in a saucepan over low heat. Add the garlic and onion powder. Sautee a couple minutes. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick. Add the grated cheese. Stir until the cheese is melted and incorporated into the soup. Season with salt and pepper.

Top potato soup with bacon crumbles, chopped cilantro and more grated cheese. This soup is deliciously thick, and warm, and cozy. And did I say delicious? Seriously, I’m not a soup person, but this soup.. I could eat it for days (except we never have leftovers. Which is funny, if you think of it, me wishing for leftovers of our leftover potatoes.. hehe..)

January 22, 2013

Pesto Ranch Crockpot Chicken

I want this. I want it bad. Pesto AND ranch? My tastebuds cry out in yearning…and then just cry when figuring out that while gluten-free, the jarred pesto and the ranch packet both have dairy. I COULD just make a separate supper for the little man, but then I’ve lost the point of tossing stuff in the crockpot and having supper prep done before lunch. Plus I really want him to expand those horizons, which means being offered the same food as the rest of us. So.. off to google some fixes. I think what we’ll be trying is this:

8 boneless skinless chicken thighs breasts (Joshua won’t eat thighs, and I love it all)
6 ounce jar of homemade dairy-free pesto
1 package Ranch Dressing Seasoning Mix this ranch seasoning recipe
1/2 cup chicken broth (Swanson’s is what we generally use)

This will be tried, hopefully within the next couple weeks. Fingers crossed that it’s everything my tastebuds dream it will be. (We may shrink it down, since it serves 8, and we just need 5.. or maybe I’ll bank on it being good and wanting leftovers.)

January 16, 2013

Frito candy

Based off one from, but I needed to switch it to dairy-free too (and I figured we can maybe make it without the crockpot.) It turned out so good, and so addictive. I know this will be made again.

–1 stick of Earth Balance butter sub
–12 oz bag of Enjoy Life chocolate chips
–2 T peanut butter
–1/2 cup brown sugar
–2 cups Fritos
–2 cups Snyders of Hanover gluten-free pretzels

Put the Fritos and the pretzels in a large Ziploc and smash until crumby. Set aside.
Line a 9 x 13 or so cookie sheet with Release foil or parchment paper. Set that aside, too.
Put the butter, the brown sugar, peanut butter, and chocolate chips into a bowl and heat until everything is really melty and you can mix it well. (She used crockpot for just over an hour)
Stir in your pretzel and Frito pieces.
Dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
Put the pan in the refrigerator for about an hour, or until candy has set completely. Break into pieces.