Red Sauce Chicken Enchiladas- Dairy and Gluten Free

THE BEST RED SAUCE CHICKEN ENCHILADAS

YIELD: 12 ENCHILADAS

PREP TIME: 30 MINUTES

COOK TIME: 55 MINUTES

TOTAL TIME: 1 HOUR 25 MINUTES

INGREDIENTS

•  1 medium onion, small diced
•  1 jalapeño, seeded and finely chopped
•  1 teaspoon oil
•  3 medium cloves garlic, finely minced
•  2 tablespoons chili powder
•  1 tablespoon granulated or brown sugar
•  2 teaspoons ground cumin
•  2 cans (8-ounces each) tomato sauce
•  1 cup water
•  1 1/2 to 2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
•  1 cup (4 ounces) shredded sharp cheddar cheese (leave out for diary free)
•  1 cup (4 ounces) shredded Monterey jack cheese (leave out for dairy free)
•  1/2 cup minced fresh cilantro
•  12 (6-inch) soft corn tortillas

INSTRUCTIONS

1. In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. Stir in the tomato sauce and water. Bring to a simmer.
2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool slightly. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
3. Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste, if needed.
4. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the reserved enchilada sauce, cilantro and 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese (if using). Toss to combine.
5. Stack the tortillas on a plate and cover with plastic wrap or damp paper towels. Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
6. Preheat the oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover the dish with foil and bake 20-25 minutes or until heated through.
7. Remove the foil and bake another 5 minutes, until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
8. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

NOTES

Chili Powder: Chili powder varies in spiciness. I use Penzey's or McCormick brand and as written, the 2 tablespoons + jalapeno makes for a very mildly spicy dish. You can lessen the heat by making sure not to use seeds or membranes of the jalapeno (or only using half of the jalapeno) and dialing down the chili powder to taste.

Make Ahead Instructions: Follow the recipe, letting the sauce, onions and chicken come to room temperature before assembling the enchiladas. Assemble the enchildas and cover the pan with a layer of tin foil and refrigerate for up to 12 hours. Bake covered for 20 minutes, uncover and bake an additional 5-10 minutes. The assembled enchiladas can be covered with a double layer of tin foil and put inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the pan are sealed well with tin foil). Freeze for up to 2-3 months. Bake from frozen, baking for 1 1/2 hours covered at 350 degrees F. Uncover and bake an additional hour until hot and bubbly.

Source: Mel's Kitchen Cafe

Copycat Sweet Pork Recipe - Dairy and Gluten Free

COPYCAT SWEET PORK RECIPE {PRESSURE COOKER OR SLOW COOKER}

Note: In this recipe double check all seasonings and sauces are in fact gluten free

INGREDIENTS

SEASONING MIXTURE:

•  1 tablespoon cumin
•  1 tablespoon regular or smoked paprika
•  1 tablespoon onion powder
•  1 tablespoon chili powder
•  1 tablespoon garlic powder
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/2 teaspoon black pepper (I use coarsely ground)

PORK:

•  3-5 pounds boneless sirloin pork roast or pork shoulder roast
•  1 cup root beer or cola soda
•  1 cup green salsa or enchilada sauce

SAUCE:

•  2 cups red enchilada sauce (see note for homemade version)
•  1/2 cup light or dark brown sugar
•  8 ounces chopped green chiles (blend for smoother texture, if desired)
•  1 cup green salsa or enchilada sauce

INSTRUCTIONS

1. Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
2. Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
3. Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
4. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
5. Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.

NOTES

Freezing: this cooked pork freezes amazing well. When I freeze, I don't bother heating through on the last step (once the red enchilada sauce and other ingredients are added) since the pork will heat through when thawed from the freezer and ready to serve.

Seasonings: make sure to use seasonings (especially chili powder) that you already love the flavor of. Chili powder, in particular, varies in spiciness so if you don't want a lot of heat, use a brand that is mild.

Root beer or Coke: I've used both in this recipe (separate batches); delicious results either way.

Salsa/Enchilada Sauce: For storebought green salsa, I've used both Herdez and Trader Joe's. I haven't used storebought green enchilada sauce, but I have used this homemade version. I usually use storebought red enchilada sauce (Las Palmas mild), but I think the enchilada sauce from this recipe would be a great homemade version. Again, just like the seasonings, what is most important is using a brand/recipe of green or red enchilada sauce or salsa that you really, really love the flavor of.

Recipe Source: Mel's Kitchen Cafe

Pressure Cooker or Slow Cooker Chicken Corn Chowder- Dairy and Gluten Free

PRESSURE COOKER or Slow  Cooker CHICKEN CORN CHOWDER

INGREDIENTS

•  3 cups gluten free chicken broth (I use low-sodium)
•  3 cups (15 ounces) gluten free frozen corn kernels
•  2 pounds Yukon Gold potatoes (about 6 to 8 medium potatoes), peeled and cut into 1/2-inch pieces
•  1/2 to 1 cup small diced celery (about 3-4 stalks)
•  3 cloves garlic, finely minced (or 1 teaspoon gluten free garlic powder)
•  1 bay leaf
•  1/2 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon gluten free black pepper (I use coarsely ground)
•  1 to 2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
•  (gluten free) Crumbled bacon and chopped chives or green onions, for garnish

INSTRUCTIONS

1. In the insert of a 6-quart pressure cooker, add the broth, corn, potatoes, celery, garlic, bay leaf, salt, and pepper. Give the mixture a good stir to combine.
2. Season the chicken pieces lightly with salt and pepper and place them on top of the other ingredients. Don't stir. 
3. Secure the lid on the pressure cooker, set the valve to seal, and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure. 
4. Remove the cooked chicken from the pressure cooker to a plate or cutting board. Shred or cut into bite-size pieces. Remove the bay leaf from the soup and discard.
5. Ladle out about 3 cups of the soup into a blender and puree until smooth (take care to vent the lid just a bit since hot liquids will expand when blended). Stir the pureed soup and shredded chicken back into the pressure cooker. 
6. Heat through, if needed (the soup should still be plenty warm). Season to taste with additional salt and pepper, if needed. Serve with crumbled bacon and chopped chives or green onions.

NOTES

Slow Cooker: I haven't tried this in the slow cooker yet myself but the original recipe was written for a slow cooker and should work great. For the slow cooker, don't cut the chicken into smaller pieces as noted in the ingredient list - keep the chicken breasts whole so they don't dry out. Add the following to the slow cooker and toss to combine: potatoes, celery, garlic, bay leaf, salt and pepper. Spread the mixture into an even layer. Top with the chicken breasts (seasoned lightly with salt and pepper). Add corn in an even layer on top and pour broth over everything. Don't stir. Cover and cook on high for 4-5 hours or on low for 7-8 hours. 

Make sure all your items are gluten free.  

Recipe Source: Mel's Kitchen Cafe

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