Golden Skillet Potatoes- dairy and gluten free

• GOLDEN SKILLET POTATOES

• 2 pounds Yukon gold or red potatoes (peeled if using Yukon gold potatoes), cut into 1-inch pieces
•  2 tablespoons plus 1 teaspoon olive oil
•  Salt and pepper (gluten free)
•  2 garlic cloves, finely minced
•  2 teaspoons minced fresh rosemary

INSTRUCTIONS

1. In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
2. Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don't add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
3. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
4. Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.

Source: Mel's Kitchen Cafe

Avocado Chicken Salad (Dairy and Gluten Free)

AVOCADO CHICKEN SALAD

YIELD: 6 SERVINGS

PREP TIME: 15 MINUTES

TOTAL TIME: 15 MINUTES

INGREDIENTS

DRESSING:

•  3 tablespoons fresh lime or lemon juice (or a combination of both)
•  2 tablespoons olive oil
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  Pinch gluten free black pepper (I use coarsely ground pepper)

SALAD:

•  2 cups chopped, cooked chicken (see note)
•  1 cup corn kernels, fresh (cooked) or frozen and thawed (gluten free)
•  2 medium/large ripe avocados, peeled and diced
•  1/4 cup finely chopped red onion
•  1/4 cup chopped fresh cilantro or parsley

OPTIONAL ADD-INS:

•  Halved cherry tomatoes
•  Cooked, crumbled bacon (gluten free)
•  Feta cheese
• Tortilla chips (gluten free) for serving

INSTRUCTIONS

1. In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
2. Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed.
3. Serve immediately.

NOTES

Her notes for the chicken: A rotisserie chicken works great (Costco rotisserie chicken is GF DF) as does marinated grilled chicken (this lemon garlic grilled chicken is my favorite and super delicious in this salad) or even canned, drained chicken, if that's your thing. Here's a really easy way to cook chicken on the stovetop for recipes like this.

Source: Mel's Kitchen Cafe