The Baking Beauties » Chicken

Gluten-Free Spicy Chicken Taco Salad

Jeanine Friesen — Thu, 25 Apr 2013 16:33:00 +0000

My favorite dinners are the kind that are quick to prepare, yet full of flavour. Pasta dishes are always a good option, but as the weather gets warmer and the sun shines longer into the evening, it’s nice to have a repertoire of lighter, healthier salads as well. This Spicy Chicken Taco Salad is filled with all of my favorite tex-mex flavours – lettuce, black beans, tomato, lime, avocado, jalapeno, and cumin. While grocery shopping I saw riceworks Salsa Fresca crisps, and knew they be perfect for this salad, since they have a really great crunch and are full of flavour. They are also gluten-free, like all the riceworks crisps. If you can’t find the riceworks crisps, you are welcome to use your favorite salsa/cheese flavoured chips.

Another shortcut that I took was using a bottled salad dressing. The President’s Choice Avocado Dressing with Lime and Jalapeno is perfect for this salad. Since the dressing can only be purchased at certain stores, another alternative is to serve it with this Creamy Avocado Dressing from Closet Cooking.

Please visit Mommy Moment to view my guest post and get the full recipe.

Gluten-free Kickin’ Cajun Chicken Alfredo

Jeanine Friesen — Sun, 27 Jan 2013 23:51:24 +0000

Years ago, when my husband and I were dating, we used to go to a restaurant that served a great chicken Alfredo dish with a kick of Cajun seasonings. 14 years, 2 kids, and a celiac disease diagnosis later, eating out at restaurants is not high on our priority list anymore. When I saw some Cajun seasoning in the store a while back, I decided to re-create my own gluten-free version of this favorite dish from our past at home. My husband and I agreed, this dish was better than any the restaurant ever served. Homemade is always better.

To view the full recipe, click HERE.

Southwest Chicken Mango Quinoa

Jeanine Friesen — Wed, 24 Aug 2011 12:20:02 +0000

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I love quinoa. Ask me 2 years ago, and I’d never heard of it. Weird how 2 years ago, one hadn’t ever heard of an ancient grain before, but so it goes! I love how quick it cooks up (perfect for those “What’s for supper today” days). I love the nutty flavour it has behind it. That you can eat it hot or cold, and it’s great either way. And I love that you can do anything with it. Flavour it anyway you want. You want it to be filled with Greek flavours? Done! How about a nice creamy dessert (which is healthy enough for breakfast)? Done! Add some Mexican flair? Why not? It is a very versatile grain. And totally healthy too.

So, when I saw a recipe for a sandwich on a recipe site, I thought…those flavours would be absolutely perfect in a quinoa dish! Well, it was after the “oh my goodness, I wish I had bread good enough and big enough to hold that load of toppings!”. But, you do what you can, and I took the flavours from that sandwich, and incorporated them into this wonderful Southwest Chicken Mango Quinoa Salad.

Southwest Chicken Mango Quinoa

Author: Jeanine Friesen

Recipe type: Salad

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 4

This quinoa salad is filled with flavours that compliment each other beautifully. For a vegetarian dish, omit the chicken and use a gluten-free vegetable broth instead.

Ingredients

1 1/2 cups quinoa, rinsed & drained if necessary (mine says “Pre-rinsed”)
3 cups gluten-free chicken broth
2 chicken breasts, cut into bit size pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 cup red onion, diced
1/2 red pepper, diced
1 jalapeno pepper, finely diced
2 teaspoons chili powder
2 tablespoons lime juice
1 mango, diced
1/2 cup cilantro, chopped

Instructions

In a medium size sauce pan, bring the chicken broth to a boil. Add the quinoa and stir. Turn the heat down to low and place the lid on the pot. Cook for 15-20 minutes, or until all of the liquid is absorbed.
In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done. Season with salt & pepper.
Turn the heat down to medium and add the minced garlic, red onion, red pepper and jalapeno pepper. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add the chili powder and stir.
Place the cooked quinoa in a large bowl. Add in the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed. Serve immediately, or allow to cool and refrigerate until ready to serve.

Cheesy Chicken and Spinach Rolls

Jeanine Friesen — Wed, 08 Jun 2011 12:13:00 +0000

Here is another recipes from the Real Women of Philadelphia contest I entered. All entries are accepted, and now we just wait to hear the final four finalists, 2 in entree week (announced today), and 2 more for dessert week (announced next Wednesday). Fingers crossed big time, I entered 15 new gluten-free dessert recipes last week. Yes, 15 newly developed recipes in 1 week, that is why the blog was quiet last week, I was busy developing, filming, editing, and entering my recipes. Now, I’m playing catch up and getting all these great recipes onto the blog. This is my only entree that I entered, so starting tomorrow…DESSERTS! 15 of them! All Gluten Free.

These Cheesy Chicken and Spinach Rolls are so creamy, and so delicious, yet have only a fraction of the fat, thanks to the creamy PHILADELPHIA Spinach cream cheese, which has 46% less fat than regular cream cheese. What a great product, it really makes this dish what it is…creamy & flavourful.

Cheesy Chicken and Spinach Rolls

Author: Jeanine Friesen

Serves: 8

Ingredients

1 box gluten-free lasagna noodles
2 small chicken breasts, cut into small pieces
2 tablespoons olive oil, for frying
2 cloves garlic, minced
1/2 cup fresh chopped spinach
2 cups ricotta cheese
1 large egg
1/4 cup Parmesan cheese, grated
1/2 cup chopped onion
1/2 cup red pepper, chopped
250 grams Spinach Cream Cheese
1/2 cup milk
1 small lemon, juiced
2 cup mozzarella cheese, grated

Instructions

Preheat oven to 375 degrees F.
Boil lasagna noodles according to package directions. It works best to place them in a large pot of hot water, turn off the heat, and cover for 10-15 minutes. This will prevent the noodles from breaking apart. Drain, and rinse with cold water. Set aside.
In a large frying pan, fry the cut up chicken in the olive oil until the meat is no longer pink. Add the garlic and spinach, and continue frying until the spinach is wilted. Remove from heat.
In a mixing bowl, combine the Ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper. Stir the chicken/spinach mixture into the Ricotta mixture, and set aside.
In the same frying pan you fried the chicken in, over medium heat, cook the onion & red pepper until the onion is translucent. Turn the heat down to medium/low and add the Spinach cream cheese, and stir until the cream cheese has melted. Slowly stir in the milk. Squeeze in the juice of one small lemon. Once it is all incorporated, remove from heat
Lay the lasagna noodles out on the counter. Cover each lasagna noodle with about 1/2 – 3/4 cup of the Ricotta cheese/Chicken mixture. Spread it out along the pasta. Carefully roll the pasta up into rolls, and place, seam side down, in an oven safe dish. Repeat until all the filling is used up.
Spoon the Spinach cream cheese sauce over the noodle rolls, dividing it evenly between all of the rolls.
Top the rolls with the shredded mozzarella cheese, and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling, and the cheese is melted and browned.
Serve immediately with a large garden salad. Delicious!

Grilled Greek Chicken

Jeanine Friesen — Tue, 19 Apr 2011 14:30:00 +0000

I’m always looking for new ways to serve up our supper, and I know I will be making this chicken again. This chicken is flavoured in a Greek-inspired marinade. If you can allow the chicken to marinade for a few hours, or overnight, you will have some fantastic flavoured chicken. This is perfect for the upcoming barbecue season. This chicken grills up in minutes, and is fantastic served along-side the Greek Quinoa Salad, which can be made in advance.

Ingredients:

1/2 cup olive oil
3 cloves garlic, chopped
1 Tbsp chopped fresh rosemary (or 3/4 tsp dried)
1 Tbsp chopped fresh thyme (or 3/4 tsp dried)
1 Tbsp chopped fresh oregano (or 3/4 tsp dried)
2 lemons, juiced
4 boneless skinless chicken breasts

Directions:

In a small mixing bowl, combine the olive oil, garlic, rosemary, thyme, oregano and lemon juice.
Place chicken pieces in a large resealable plastic bag. Pour marinade over top, squeeze air out of the bag & seal.
Refrigerate for 8 hours, or overnight.
Preheat the grill for high heat.
Lightly oil the grill grate. Place the chicken on the grill, discarding the marinade.
Cook chicken pieces for 10 minutes per side, until juices run clear.

Source: AllRecipes.com