Crock Pot Shredded Chicken

Another recipe you can easily through together in just a few minutes in the morning! A couple cans, some frozen shredded chicken, and cream cheese is all you really need. I made it just like "Taco in a Bag" using chicken instead of beef. I love my crock pot. Makes life so much easier on busy days! 

Crock Pot Shredded Chicken

Ingredients:

-chicken (about 3-4 pounds)

-8 ounces of cream cheese

-1 can corn, drained

-1 can black beans, rinsed and drained

-1 can of Rotel with green chilies 

Directions

-If using frozen, uncooked chicken, you will want to cook on low about 8 hours. If using already cooked, shredded chicken, you can make this in about 4 hours on low.

-Place chicken on the bottom of the crockpot and add cream cheese, corn, beans, and Rotel.

-That's it! Easy!! Add on top of Fritos, inside of tacos, or on rice! Top with Western dressing or Spicy Ranch!

Enjoy!

Gluten Free Cakes, Cupcakes, and Pies!

I think I will just gradually keep adding all the fun birthday cakes and holiday treats and such to this post so I can start saving them all in one place! Then I can keep track of my progress as I learn how to do this since they don't seem to offer any gluten free/allergy free courses on cake decorating anywhere. So be it! I will figure it out myself! :)

Most of these cakes are tree nut free as well as gluten free since we have another food allergy in the family as well. 

4th of July Strawberry Pie with Mini- Sugar Cookies

1st Birthday Minnie Mouse Cake

(with edible fondant crown)

Almond Chocolate Drizzle Cake

Strawberry Vanilla Buttercream Cake

Frozen Elsa Doll Cake with fondant and meringue snow flakes

Luigi's Haunted Mansion Chocolate Cake with Strawberries and Cream Filling

Vanilla Cupcakes with Raspberry Filling and Buttercream Frosting

Gluten Free Biscuits and Gravy

One of my favorite breakfasts of all time. These biscuits are amazing. Enough said.

Gluten Free Biscuits and Gravy

Ingredients:

1 recipe for Bisquick biscuits
1 pound ground Italian Sausage
4 cups whole milk
4 tbsp corn starch
1/2 teaspoon seasoning salt
2 teaspoons black pepper

Directions:

-Cook biscuits according to box directions.
-Crumble and brown the sausage until fully cooked.
-Remove sausage from skillet and set aside.
-Mix together cornstarch with water and add to sausage drippings.
-Heat over medium-low until it thickens.
-Slowly add in milk and seasonings.
-Continue to simmer about 10 minutes until thick gravy is made.

Salisbury Steaks

So if you haven’t noticed, I have been making a lot of hamburger recipes lately. I bought some frozen hamburgers at work so I have quite a few of them filling up my freezer for use. They are 100% hamburger, already shaped. Just need to add seasoning for quick weeknight meals!  I like to use what I have on hand so here is what I threw together for Salisbury Steaks.

 

Salisbury Steak

Ingredients:

1 box frozen hamburgers

1 package of mushrooms

½ chopped onion

1 tbsp minced garlic

2 tbsp Worcestershire sauce

1 can cream of mushroom soup

1 packet French onion soup mix (make sure it’s gluten free)

½ cup sour cream

Directions:

-Preheat oven to 350 degrees.

-Cook burgers on a skillet until cooked through.

-Add mushrooms, onions and garlic to the pan drippings and simmer until onions are translucent.

-Add in Worcestershire sauce, cream of mushroom soup, and French onion soup mix.

-Simmer about 5-10 minutes. (add in cornstarch and water mix if you need to thicken it up).

-Once you are done simmering, you can add in sour cream.

-Put the burgers on the bottom of a 13x9 inch pan.

-Add the gravy mixture on top of the burgers.

-Bake at 350 degrees for 20-30 minutes.

-Serve over rice or mashed potatoes.

Enjoy!

Chicken and Gravy over Mashed Potatoes and Biscuits

Here is how you can get the most bang for your buck when buying whole chicken, which is usually quite a bit cheaper than buying the boneless, skinless, breasts, which is what I typically buy. Here is what I did with my whole chicken!

Chicken and Gravy over Mashed Potatoes with Biscuits

Directions:
 

-Place whole chicken in crock pot, breast side up.

-Add your favorite chicken seasoning rub on top.

-Let cook on low about 10 hours, if frozen.

-Shred the cooked chicken and place on a platter, separating from the bones, skin, and fat. (I placed all the bones and excess on a plate to use for broth later.)

-Use the juices to make a chicken gravy in a skillet using cornstarch to thicken.

-Place all of the bones, skin, and fat, back into the crock pot.

-Fill the crock pot with water and cook on low overnight. (I cooked mine about 24 hours before I got a chance to work on it).

-I made biscuits according to the directions on a box of Gluten Free Bisquick and they turned out amazing!

-I also made mashed potatoes.

-I plated the mashed potatoes, put a biscuit or two on top, added the shredded chicken, and topped with the chicken gravy.

-After the chicken broth was finished in the crock pot, I strained it into separate containers and added salt to freeze for later use.

We really got a lot of use out of this one chicken!

Enjoy!

Gluten Free Peach Crisp

This stuff was seriously delicious with the light coconut flavors added into it. And I doubled what people normally did for the topping because one bit of it and I was hooked so this recipe is for a lot of topping mix! YUM! Serve it warm with some whipped topping or ice-cream….ahhhh!!!! Heaven!

 

Gluten Free Peach Crisp

Ingredients:

8 cups of fresh or frozen peaches

¼ tsp almond extract

1 tsp vanilla extract

¼ tsp nutmeg

1 tbsp cornstarch

2 cups gluten free oats

½ cup coconut flour

½ tsp salt

1 tsp cinnamon

½ cup brown sugar

¾ cup of coconut oil, melted

Filling:

-Preheat oven to 375 degrees.

-Grease a 13x9 inch pan

-In a large bowl mix together peaches with almond and vanilla extract.

-Place the mixture into a 13x9 pan and sprinkle with nutmeg and cornstarch.

Topping:

-For the topping, in a large bowl, mix together 2 cups of gluten free oats, coconut flour, salt, cinnamon, brown sugar, and coconut oil.

-Once combined, top the peaches with your topping mixture. Add nuts on top if you would like.

-Bake about 30-40 minutes.

Enjoy!

 

Gluten Free Peach Pie

I bought a few large bags of frozen peaches so I wanted to try making a peach pie for the 4th of July celebration we had with family. This pie ended up being a hit!

 

Gluten Free Peach Pie

1 box Gluten Free Pantry Perfect Pie Crust Mix

6 cups worth of frozen or fresh peaches (peeled and sliced)

1 cup sugar

1/3 cup Domata Living Flour

2 tsp of almond extract

¼ cup of coconut oil, melted

1 egg, mixed with water for egg wash

 

Directions:

Crust:

-Preheat oven to 325 degrees.

-Make the box of pie crust according to the directions. You will only need half the dough for the bottom and top crust.

-When it’s finished, take half the dough and split it in half for the bottom and top of your pie.

-Put half the dough (rolled out) into the bottom of your pie dish and bake about 5-10 minutes until lightly cooked.

Filling:

-In a mixing bowl, mix together sugar and gluten free flour until blended.

-In a separate bowl, mix together peaches and almond extract.

-Add in the sugar mixture until coated.

-Place peaches into the crust.

-Drizzle coconut oil over the peaches.

-Top the pie with the other half of the dough and crimp the edges.

-Brush egg wash over the top of the crust and sprinkle more sugar on top.

-Bake about 1 hour.

Enjoy!