Today I’m Thankful For…

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Today I’m thankful for my school and for the amazing people who work and volunteer here to make it such a great place to work.

Every year our PTO and parents graciously bring in enough pies so every teacher can take one home for Thanksgiving. Yeah. Amazing.

This is the part that gets me even more. Our PTO President baked me a GLUTEN FREE PIE!!! She came up to me earlier this week and said, “We’re making you a special gluten free pie to take home.” ¬†It’s an apple crumble and it looks and smells amazing.

For someone to go out of their way to do something so special makes me feel so blessed and thankful.

We’ll see if I can make it until Thanksgiving to dig in. ūüėČ

What and who are you thankful for this Thanksgiving? Don’t just keep it to yourself, go tell somebody!

Here’s the recipe for you:

Apple Pie Crumble

Crust:
1 1/2 cups of GF oats
1/2 cup GF flour mix
1/3 tsp. salt
3/4 tsp. cinnamon
3 Tbsp. brown sugar
1/4 cup almond meal
1/2 tsp. GF vanilla
1/2 cup unsalted butter, melted
Combine all dry ingredients in a bowl and mix well.¬† In a separate bowl mix the vanilla and butter.¬† Add to the dry ingredients and mix well. Press firmly into the bottom and sides of a 9″ pie pan.¬† Reserve a handful for the topping.
Filling:
3 medium size Granny Smith apples, thinly sliced
3 Tbsp. fresh lemon juice
1 1/2 tsp. cinnamon
1/4 tsp. all spice
1/4 tsp. nutmeg
1/2 tsp. grated lemon rind
1 1/2 Tbsp. corn starch
1/4 cup brown sugar
Preheat oven to 375.  Put first 7 ingredients in a bowl, mix well.  Gently add the sugar.  Put in the unbaked pie crust and sprinkle with topping.  Bake 50 minutes.

Happy Thanksgiving to all of you!

-glutenfreemrs-

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Pioneer Woman’s Chicken with Mustard Cream Sauce

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Pioneer Woman¬†is hands down my favorite chef/blogger of all time! All of her food is savory and so flavorful. ¬†Definitely not low fat. ūüėČ

I have been trying her recipes for years now, but since going gluten free, I’ve had to tweak some of them so I can still eat them! And they’re still just as good!

This mustard cream chicken¬†is to die for! It’s creamy and tangy, and just melts in your mouth. ¬†I have gotten in the habit of making it with sauteed kale and a grain such as brown rice or quinoa. ¬†If you haven’t seen this Bud Light commercial about quinoa, go ahead and do yourself a favor and go watch it. ¬†It’s hilarious. Side note: Quinoa does not taste like “a dirty old tree branch!”

Here are the ingredients you will need:

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Ingredients:

  • 4 chicken breasts (thinly sliced is preferred)
  • 3 TBS extra virgin olive oil (2 TBS for chicken, 1 TBS for kale)
  • 3 TBS butter (2 TBS for chicken, 1 TBS for kale)
  • 6 garlic cloves, minced (4 cloves for chicken, 2 cloves for kale)
  • 1 cup Redbridge gluten free beer (or any gluten free beer)
  • 1 (heaping) TBS dijon mustard
  • 1 (heaping) TBS grainy mustard
  • 1/2 cup heavy cream
  • 1/2 gluten free chicken broth
  • bag or large bunch of kale (chopped)
  • preferred grain (brown rice, quinoa, gf cous cous)
  • salt and pepper

Start your grain before sauteing the chicken, since grains usually take 20-30 minutes or so. ¬†Here’s a flavor tip: if your quinoa or rice says add water, I always add chicken broth instead! Adds tons of flavor!)

First, you will salt and pepper both sides of your chicken breasts.

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Melt 2 TBS butter and 2 TBS olive oil in a skillet (I prefer cast iron) over medium high heat. (Mmm, butter).

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Cook chicken until golden brown on both sides and no longer has a pink center.

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Set your chicken aside then reduce your heat to medium.  Throw in your 4 garlic cloves (minced) and let cook for about 30 seconds.  Add 1 cup of your gluten free beer and scrape up all the bits from the bottom of the skillet.

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Let the beer bubble up for a few minutes, then let it reduce down by about half.

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Add 1 heaping TBS of dijon then 1 heaping TBS of grainy mustard.  Stir the mustards around until mixed in.

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Add in 1/2 cup of heavy cream and stir in.

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Then add in 1/2 cup of chicken broth.

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Taste your sauce and add any needed salt and pepper.  Then lay your chicken back into the sauce, covering it and moving it around every few minutes to keep the sauce from sticking.

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At this point, you can start your kale.  Use a separate skillet and melt 1 TBS of butter and 1 TBS of oil over medium heat then add 2 garlic cloves, minced, for about 30 seconds.  Add in your kale (sprinkle in salt and pepper) and toss around until cooked down and soft (about 6-7 minutes).

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Only keep your chicken in the sauce for about 5-7 minutes, or the sauce will begin to dry up. ¬†Transfer your chicken to a plate and drizzle sauce onto the chicken. ¬†Get a scoop of your grain and layer kale on top. ¬†Then add the cream sauce from your chicken on top of the kale! Believe me, it’s amazing!!

And there you have it! Pioneer Woman’s chicken with mustard cream sauce (gluten free ;)). ¬†Savory, creamy and tangy all at the same time.

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This is (by far) my favorite Pioneer Woman recipe! When I started eating gluten free, I knew I had to find a way to make this recipe work! Hope you enjoy!

Instructions: makes 4 servings

  1. Cook grain according to directions on box.  (Use chicken broth instead of water for more flavor!)
  2. Salt and pepper both sides of chicken breasts.
  3. Melt 2 TBS of butter and 2 TBS olive oil in cast iron skillet (or regular skillet) over medium high heat.
  4. Cook chicken until golden brown on both sides and no longer has a pink center.
  5.  Set chicken aside then reduce heat to medium.  Throw in 4 garlic cloves (minced) and let cook for about 30 seconds.
  6. Add 1 cup of gluten free beer and scrape up all the bits from the bottom of the skillet.
  7.  Let the beer bubble up for a few minutes, then let it reduce down by about half.
  8. Add in 1 heaping TBS of dijon mustard and 1 heaping TBS of grainy mustard, then stir in.
  9. Stir in 1/2 cup of heavy cream, then stir in 1/2 cup of chicken broth.
  10. Taste the sauce and add salt and pepper to taste.
  11. Add chicken back into the sauce and move around every few minutes to keep the sauce from sticking or drying up.
  12. Use a separate skillet and melt 1 TBS of butter and 1 TBS of oil over medium heat then add 2 garlic cloves, minced, for about 30 seconds.  Add in kale (sprinkle in salt and pepper) and toss around until cooked down and soft (about 6-7 minutes).
  13. Transfer chicken to a plate and drizzle sauce onto the chicken.  Get a scoop of the grains and layer kale on top.  Then add the cream sauce from the chicken on top of the kale.
  14. Eat up!

-glutenfreemrs-