Monday, May 22, 2017

Asian Chicken Chopped Salad

Whenever Mr. Devilish Dish leaves town, Little Devil and I have our list of favorites that we eat while he is away.  Which consists of: cheese tortellini with marinara sauce, Little Caesar's Crazy Bread and Chick Fil A.  None of these are his favorites so we always enjoy them when he isn't eating with us.  Well guess what?  None of those are gluten-free so we've had to change our "Dad is out of town menu" to some allergy free choices.  We both love Asian salads, which he can live without.  He's not a huge fan of a salad as a meal.  He's more of a "Where's the Beef?" guy.  I happened upon this salad over at the Full Belly Sister's blog.  We've probably made it at least 6 or 7 times, each time tweaking it just a little more to our preferences.  Finally Little Devil said, "This is the one.  You can blog it now."  So here it is.  Our new Dad is Away favorite:  Asian Chicken Chopped Salad.
Cool, Refreshing and just a little bit of kick!
Asian Chicken Chopped Salad

Adapted from: Full Belly Sisters

4 boneless, skinless chicken breasts

For the marinade:
3 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons sesame oil
1 teaspoon red pepper flakes

For the dressing:

3 tablespoons rice vinegar
juice of 1/2 lime
2 teaspoons sugar
1 1/2 tablespoons canola oil
1/2 teaspoon sesame oil
1/2 teaspoon grated ginger
1 clove garlic, minced
salt to taste
1/4-1/2 teaspoon red pepper flakes

For the salad:
1 head butter lettuce, chopped
1 head romaine, chopped
4-6 ounces salted cashew halves & pieces
4 green onions, chopped
2  (15 ounce) cans mandarin oranges, drained

In a small bowl combine the marinade ingredients.  Place in a large plastic bag and add chicken breasts.  Allow to marinate at least one hour, or as long as overnight.  When you are ready to cook the chicken, remove chicken breasts from marinade.  Preheat oven to High Broil.  Place chicken breasts on a foil covered baking sheet.  Bake on high broil for 5 minutes.  Turn chicken breasts over and bake the other side for 5 minutes.  (Make sure the chicken is no longer pink in the middle and its juices are running clear.)  Allow to cool slightly before slicing.

While the chicken is cooking, whisk together the dressing ingredients and set aside.  Place the salad ingredients in a large bowl.  Pour the dressing over and toss to combine.  Place servings of salad on plates and top with sliced chicken pieces. 

Prep Time:  1 hour to marinate     Cook Time:  Approximately 10 minutes

Monday, May 1, 2017

[Gluten-Free] Sour Cream Chicken Enchiladas

As I've said previously, the hardest thing about switching to a strictly gluten-free lifestyle is giving up convenience.  We've been out to eat a couple of times and thankfully several restaurants offer many gluten-free options.  Fortunately for me I'm not a huge Italian fan, so giving up pasta hasn't been that difficult.  My weakness as you all know is Mexican food.  For the most part that has been adaptable, especially cooking at home.  Gluten-free corn tortillas are readily available, and we are very careful to prepare our salsas and dressings from scratch.  My husband and the Little Devil have been very accommodating as guinea pigs on my gluten-free journey.  They've suffered through the failure of gluten-free won ton wrappers and gluten-free crust for chicken pot pie.  When Mr. DD suggested we have Sour Cream Chicken Enchiladas, I reminded him that most sauce recipes require flour.  He reminded me that we could almost certainly come up with a gluten-free version.  And I'm happy to say he did.  We used the Bob's Red Mill Gluten Free 1 to 1 Baking Flour to thicken the sauce, and it made a beautiful roux and thickened beautifully.  He and Little Devil could taste no difference and there was no notable difference in texture.  It was a thick, creamy, flavorful sauce, perfect atop chicken enchiladas.  I hope this is one of many gluten-free recipes (especially Mexican ones!) that I get to share on this journey with you as well.  

You'll never notice they are gluten-free...
A thick, creamy rich sour cream sauce...
Cover the chicken enchiladas with sour cream sauce,
cheese and chopped green onions.

Bake until hot and bubbly
You CAN have your gluten free Mexican food,
and eat it too!

[Gluten-Free] Sour Cream Chicken Enchiladas

12 gluten-free corn tortillas
1 pound chicken breasts, cooked and shredded (I poached mine in salted water for 20 minutes)
1 tablespoon gluten-free taco seasoning
2 cups shredded Monterrey-Jack cheese, divided
3 tablespoons unsalted butter
3 tablespoons Bob's Red Mill Gluten Free 1 to 1 Baking Flour
2 cups gluten free chicken broth
1 cup sour cream
1 (4 ounce) can diced green chiles
3-4 green onions, chopped

Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish and set aside.  In a bowl, combine shredded chicken, taco seasoning and 1 cup of cheese.  Heat tortillas in microwave in a tortilla warmer or between two damp towels until they are pliable.  Roll chicken mixture up inside tortillas and place in baking dish.  In a medium saucepan, melt butter over medium-high heat.  Stir in flour and whisk for 1 minutes.  Add broth, whisking until smooth.  Bring to a boil, then reduce heat and stir constantly until thickened.  Remove pan from heat (so the sour cream does not curdle) and stir in sour cream and green chiles.  Pour mixture over tortillas.  Top with remaining 1 cup of cheese and sprinkle with chopped green onions.  Cover with foil and bake 20-25 minutes or until hot and bubbly, and cheese is melted.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 25 minutes
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