Monthly Archives: September 2022

Gluten Free Shredded Chicken Bowls Board!

Everyone loves a bowl! This is a chicken board you can make for dinner and set out bowls for everyone to grab and assemble as they like.

Meal Board with Shredded Chicken for Dinner

When I serve up shredded chicken with a mixture of crunchy, salty, chewy, crusty, creamy, savory and spicy ingredients, toppings and sauces, it is always a hit. People like to create their own versions based on their preferences and it pleases everyone.

This shredded chicken bowls board is a complete meal. Just hand everyone a bowl and tell them to dig in and pile high. I included a sweet, spicy, delectable house hot sauce from American Spoon Foods that is made with apricots, habanero chilies, ginger and lime. Choose ones your family and guests like. This one is delectable, and a great discovery. The other sauce is Chili Crisp which is very spicy, and trendy and has a lot more heat.

One of the fast things about this recipe is you will use an instant pot (or you can use a store bought rotisserie chicken and shred it to save time.) To cook the chicken in the instant pot, add one cup of water to the pot, place the whole chicken on a wire rack insert and sprinkle with Greek Gyro seasoning or another blend you like. This one is a very versatile one I always have in my pantry. Put the lid on the instant pot and seal. Set the manual timer for 25 minutes on high pressure. After it is done, let it sit and release slowly for 20 minutes. I’ve made this many times and some days I let the chicken set on warm until I am ready to shred it and it holds for a few hours which is very convenient. Let’s go!

Gluten Free Shredded Chicken Bowls

Ingredients:

1 Whole Cooked Chicken, shredded

1 Cup of Quinoa (I use a rice cooker!)

A loaf of good gluten free artisan bread (shown here is Challah from Gluten Free Artisan Bread in Five Minutes a Day. I highly recommend it if you want to take your gluten free bread baking to the next level.)

Shredded, Aged Cheddar Cheese

Cannellini or White Kidney Beans (I use Eden Organic)

Chopped Avocado

Chopped Tomato

Chopped Onion

Bacon, Cooked and Chopped

Marinated Asparagus (I used this one from Thrive Market)

Pitted Kalamata Olives

Hot Sauce

Chili Crisp Sauce

**Gluten Free Homemade Challah Bread with Everything Bagel Topping**

Directions: Prepare the quinoa as directed, or in the rice cooker, my favorite way. Rinse 1 cup of quinoa, then place it in the rice cooker with two cups of water and a half teaspoon of salt. Turn it on. Shred the Cooked Chicken, and Place it in a big bowl. Chop your avocado, tomatoes and onion. Rinse the beans and warm them in a bowl.

Place all the ingredients and toppings on a big board on your counter for serving. Place some pretty bowls beside it and let everyone make their own!

Gluten Free Black and White Cookies!

The first day of Fall makes me want to bake. I think it is a case of the cozies along with all the things that go with Autumn like cozy sweaters, crisp leaves, hot drinks with warm comforting spices like chai and pumpkin spice. So naturally my mind goes to cookies to go with these other enticing things. What better cookie than the black and white that is a little elegant, and you get two sides of frosting, so you don’t have to choose.

This cookie has a soft yet slightly firm and lovely buttery taste and texture. It goes perfectly with a cup of something warm and cozy and a good book or a fun gathering and will satisfy your cookie yearning and certainly fulfilled a baking obsession for the day. Other bakers will understand. If you don’t, it’s okay, you can still bake and enjoy these cookies. They do not require rolling to get the round shape, which is a plus for me, because….why am I so busy? Life is busy, isn’t it? Let’s get on to this cookie recipe. The maple sugar is a nod to fall and does add rich flavor, but you can and should substitute cane sugar if you do not have maple sugar on hand. It will work the same and be lovely!

Gluten Free Black and White Cookies

Preheat your oven to 350 degrees F.

Lay out two cookie sheets. I covered mine in parchment.

Ingredients for the Cookie:

1 1/2 Cup of All Purpose Gluten Free Flour Blend that contains Xanthum Gum (I used King Arthur Measure for Measure in this recipe)

1/2 Cup of Butter

1/3 Cup of Maple Sugar or Cane Sugar

1/4 Cup of Plain Greek Yogurt

1 Egg

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

Directions: Cream together the softened butter and sugar for one minute. Add the egg and continue to bear until it is incorporated. Then add the yogurt and vanilla extract. Sift together the other dry ingredients (flour, baking soda and salt). Add the dry ingredients to the butter mixture and beat slowly until incorporated and then turn to medium to fully incorporate the flour.

With a tablespoon cookie scoop, scoop out balls of dough onto two cookie sheets flat side down. Space them two inches apart and with damp fingers press the balls flat. This is about three finger widths or 1/2 inch thick. Bake the cookies in the preheated oven for 14 minutes. The edges will be slightly golden brown. Remove from the oven and cool completely.

Now the frosting! I used Enjoy Life Dark Chocolate Chips for my chocolate side.

In a double broiler, melt 1/2 cup of chocolate chips (use what you like) Set aside and make the vanilla frosting.

Vanilla Frosting:

1/2 Cup of Powdered Sugar

1 Teaspoon of Honey

1/2 Teaspoon of Vanilla

2 Teaspoons of water ( add a teaspoon at a time after the rest of the ingredients until it is spreading consistency.

Frost the vanilla side of each cookie with a butter knife. Then frost the opposite half of the cookie with chocolate. Set the cookies aside so the frosting dries and hardens. This takes a couple hours. Enjoy!