Spicy Chicken Fajitas (Gluten-Free)

This recipe comes to us from Valeri Wells.
Ingredients:
6 chicken hindquarters
2 cans gluten-free tomato sauce
Chili powder (one or two heaping tablespoons)
Salt
Jumbo hard corn taco shells
Lettuce, chopped
Fresh tomatoes, chopped
Grated cheddar or jack cheese
Directions:
Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork.
Put chicken meat in an appropriate sized dish & add enough of the cooking liquid to almost cover the meat. Heat taco shells in 350F oven for 5 minutes. Fill with meat, lettuce, tomatoes...

Avocado is one of my all time favorite things to eat. Many people don't realize that the avocado, like the tomato is a fruit. Maybe that explains why summer is the very best time get fresh, California avocados. In addition to eating avocado as guacamole, or as a side with burgers, salads, and the like, I am always on the lookout for a new way to enjoy one of my favorite summertime treats. This version of chilled avocado soup uses avocado, chicken broth, cream, and coriander to create a rich, creamy soup that is served chilled, and which makes for a perfect dish for dinner on a warm summer evening.
Ingredients:
3 Hass avocados, peeled and pitted
1 tomato, peeled, seeded and diced
1 tablespoon shallots, chopped
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream...

This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.
I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles.
Ingredients:
1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
1½ to 2 cups gluten-free salsa verde (see recipe below)
Corn oil
Salt
Garnishes:
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
Red onion, chopped
Radish, sliced
Avocado, sliced or roughly chopped
Nopalitos
To Make Salsa Verde:
Ingredients:
1 pound tomatillos
1 jalapeño, seeds and stems removed
2 cloves g...

This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.
1 small can black beans, rinsed and drained 1 small can kidney beans, drained 1 small can canellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 clove garlic, crushed 1 small can corn, drained 1 small red onion, chopped 3 tablespoons olive oil 3 tablespoons red wine vinegar 1 tablespoons fresh lime juice 1 tablespoon lemon juice 1½ tablespoons white sugar, to taste 1 tablespoon salt ¼ cup chopped fresh cilantro ½ tablespoon ground cumin ½ tablespoon garlic powder ¼ teaspoon chili ...