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Showing results for tags 'ranch'.
Found 7 results
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Gluten-Free Crispy Ranch Chicken with Buttery Pasta
Jefferson Adams posted an article in American & British
Celiac.com 10/19/2024 - If you're looking for a simple, delicious entrée for a special lunch or dinner, this gluten-free crispy ranch chicken with buttery garlic pasta is the way to go. The chicken cutlets are coated in a crunchy Rice Chex (or gluten-free breadcrumbs) crust and seasoned with ranch seasoning, for a bold, satisfying flavor. Paired with a savory gluten-free garlic butter pasta, it's a perfect meal for weeknights or special occasions. Ingredients: Chicken: 6 (6-oz.) chicken breast cutlets 6 tablespoons ranch seasoning mix, divided (from 2 [1-oz.] envelopes) 3 teaspoons kosher salt, divided, plus more to taste 1 teaspoon black pepper, divided 3 large eggs ½ cup potato starch or tapioca flour 3 cups crushed Rice Chex cereal, or gluten-free breadcrumbs 1 cup canola oil, divided ½ cup capers Hot Buttered Gluten-Free Pasta: 16 oz. uncooked gluten-free spaghetti 6 tablespoons unsalted butter 4 teaspoons finely chopped garlic 2 cups freshly grated parmesan cheese Lemon wedges, crushed red pepper, and chopped dill, for topping (optional) Instructions: Prepare the Chicken: Heat oven to 200°F. Pound chicken cutlets to ¼-inch thickness between sheets of plastic wrap or parchment paper. Season with 2 tablespoons of ranch seasoning, 2 teaspoons of salt, and ½ teaspoon of pepper. Set Up Dredging Station: In a shallow bowl, beat the eggs. In another bowl, place the potato starch of tapioca flour. In a third bowl, mix crushed Rice Chex (or gluten-free breadcrumbs) with remaining ranch seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper. Coat the Chicken: Dredge each cutlet in potato starch or tapioca flour, shake off excess, dip in egg, then press into the Rice Chex mixture to coat. Cook the Chicken: Heat ½ cup oil in a skillet over medium-high heat. Cook cutlets 2 at a time with the capers, about 2 minutes per side, until golden brown and internal temperature reaches 165°F. Keep cooked cutlets warm in the oven on a wire rack-lined baking sheet. Repeat with remaining cutlets, adding oil as needed. Make the Pasta: While cooking the chicken, prepare gluten-free spaghetti al dente, according to package instructions, reserving 1 cup of pasta water. Prepare the Sauce: In a skillet, melt butter over medium heat. Sauté garlic until golden, about 1 minute or so. Add cooked spaghetti, reserved pasta water, and Parmesan cheese. Stir until the pasta is evenly coated, about 2-3 minutes. Serve: Divide the pasta into 4 bowls. Slice the chicken cutlets and place on top of each serving. Garnish with fresh dill, crushed red pepper, more Parmesan, and lemon wedges. Enjoy! -
Celiac.com 12/09/2022 - A good vegetable dip can really help anchor the holidays. This tasty recipe comes from the Hidden Valley Ranch website, and has been a trusted staple for years. Serve it with fresh veggies, and your favorite gluten-free bread and/or crackers. Enjoy! Ingredients: 1 container (16 ounces) Sour Cream or Greek Yogurt 1 packet (1 ounce) Original Ranch ¼ cup chopped green onions or ripe olives, rinsed, drained ¾ cup diced, fresh tomatoes Assorted Vegetables Potato or corn chips for dipping Directions: Combine dips mix with sour cream. Stir in tomatoes, onions or olives. Chill at least 1 hour. Serve with assorted vegetables, potato chips or corn chips. -
Rosemary Ranch Chicken Kebabs (Gluten-Free)
Jefferson Adams posted an article in Indian & Middle Eastern
Celiac.com 12/06/2022 - These easy rosemary ranch chicken kebabs are tasty, tender, and guaranteed to please even choosy eaters. This chicken is seasoned with salt, rosemary and spices, then marinated in ranch dressing, olive oil, and gluten-free Worcestershire sauce. Ingredients: 5 skinless, boneless chicken breast halves - cut into 1 inch cubes ½ cup olive oil ½ cup ranch dressing 3 tablespoons gluten-free Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar ¼ teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (Optional) Directions: In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Put chicken in the bowl, and stir until well-coated with the marinade. Cover and refrigerate for 30 minutes. Heat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. -
Abby's Table Nude Ranch Gluten-Free Salad Dressing
Celiac.com Sponsor: Review posted an article in Product Reviews
Celiac.com 10/20/2010 - I just discovered a ranch dressing that is gluten, dairy, and soy-free, and it actually tastes great. It is called “Nude Ranch” and is made by Abby's Table. I would have to agree that this product is absolutely nude from everything except for taste and nutrition. Chef Abby believes in using the freshest, high-quality ingredients, in order to provide a full nutritional profile. I also would like to include that all of Abby's Table gluten-free dressings are hand packed with care and can be shipped right to your doorstep. I really enjoyed how versatile the gluten free Nude Ranch dressing was, and how I was able to use it in a number of ways that traditional ranch cannot be used. For example, I enjoyed this product alone as a dip, as a salad dressing, and I even used it to make a creamy brown rice risotto! In addition Abby's Table provides a variety of gluten-free recipes that are easy to follow to help you create a healthy dish for just about anyone. Before trying this I would have never have guessed that there was a gluten free ranch dressing that was gluten free, all natural, and was actually good for me! -
I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure. Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill. Ingredients: 1 pound dry pinto beans 5 cups cold water 2 teaspoons gluten-free chicken bouillon 4 ounces ham hocks 6 ancho chiles, stems and seeds removed 4 cloves of garlic, minced 1 medium onion, chopped ¼ cup tomato puree (add in the last 30 minutes of cooking) ¼ teaspoon liquid smoke 1 ½ tablespoons brown sugar, divided ½ teaspoons red chili powder ½ teaspoon paprika 1 teaspoon apple cider vinegar 1 teaspoon black pepper 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 1 teaspoon seasoning salt (add in the last 30 minutes of cooking) Directions: Soak the beans covered in water overnight. Drain and rinse the soaked beans. Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so. In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth. Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. When you're satisfied that the beans are done, salt and pepper to taste. Feeds four to six.
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This recipe comes to us from Chris Hansen. Makes about 2 cups Ingredients: 1 cup gluten-free buttermilk 1 cup gluten-free mayonnaise ¾ teaspoon salt ½ teaspoon onion powder ¼ teaspoon garlic powder 1 tablespoon dried parsley ½ teaspoon dried marjoram ½ teaspoon dried thyme ½ teaspoon cider vinegar Pepper to taste Directions: In a bowl, whisk the mayo and the buttermilk together until smooth. Add the remaining ingredients, crushing the herbs in your hands before adding, and mix well. Season with pepper and additional salt to taste. Refrigerate for a couple of hours to let the flavors blend. You can make a dip with the same seasonings--just use sour cream instead of the buttermilk in the original recipe. If youre "really" organized, you can make up little baggies of just the dry ingredients ahead of time and tape the recipe to the bag...then all you have to do is measure out the mayo, buttermilk, and vinegar. To use fresh herbs instead, mince the herbs finely, and use 3 times as much (e.g. 3 tablespoons fresh parsley, 1 ½ teaspoons fresh marjoram and thyme). Optional: Additional herbs like a tablespoon or so of fresh basil. -
This recipe comes to us from Phyllis Chinn. 12 tortillas - spray with oil and roast at 350 until crispy (turning once). Reserve. Sauce: 2 Tablespoon butter 2 cloves garlic, minced ¾ teaspoon chili powder ½ teaspoon salt ½ teaspoon ground pepper ¼ teaspoon cayenne ¼ teaspoon ground cumin 2 Tablespoon gluten-free flour 1 cup chicken broth ½ cup milk 3 Tablespoon sour cream Melt butter and sauté garlic until soft; add spices, flour, and mix well. Add broth, milk and cook until thickened, stirring constantly. If too thick, add more broth. Remove from fire and stir in sour cream. Set aside. Meat/vegetable mixture: 1 ½ pounds ground beef; brown and set aside. 1 Tablespoon butter 1 onion, chopped 1 clove garlic, minced 1 small green bell pepper, cored, seeded, and chopped 8 oz. mushrooms, sliced ½ cups sliced ripe olives 1 10 oz. can of Rotel tomatoes (Rotel tomatoes are a southern type of canned tomato with chilis - it contains tomatoes with juice, chopped green chili peppers, salt, and spice) Melt butter and sauce vegetables until cooked through - add Rotel tomatoes and beef. Cook down until no longer juicy. 2 cups shredded Colby or cheddar cheese Break up crisp tortillas into large pieces and layer ½ of them in 8 x 12 oiled casserole. Layer ½ of meat mixture; ½ cheese; ½ sauce; rest of chips; rest of meat; rest of cheese; and rest of sauce. Bake at 350 until bubbly. Note: 4 cups cooked, shredded chicken or turkey may be substituted for beef.
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