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

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.
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.
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.
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

In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well.
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.
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

Egg Roll Skillet Meal- Dairy and Gluten Free

QUICK AND EASY EGG ROLL SKILLET MEAL {30-MINUTE MEAL}

YIELD: 6 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS

1 tablespoon olive oil
1 medium yellow or white onion, diced (about 1 cup)
3 cloves garlic, finely minced
1 tablespoon finely chopped or grated fresh ginger (I usually use ginger paste - see note)
1 1/2 to 2 pounds lean ground turkey or chicken- Gluten Free
4 large eggs, lightly whisked
14-ounce package coleslaw mix (or about 5 cups shredded cabbage/carrots)
1 tablespoon toasted sesame oil
1 tablespoon soy sauce- Gluten Free
2 tablespoons oyster sauce- Gluten Free (see note for substitutions)
Chopped fresh cilantro, for serving
Crispy chow mein noodles or fried wontons, for serving (Skip for Gluten Free)
Sweet and sour sauce or sweet Thai chili sauce- Gluten free, for serving
Hot, cooked rice, for serving (optional)

INSTRUCTIONS

In a large 12-inch nonstick skillet heat the oil over medium heat until hot and rippling. Add the chopped onions and cook for 2-3 minutes until they start to soften. Add the garlic and ginger, and cook for another minute or so, stirring constantly.
Add the ground meat and cook, breaking the meat into small pieces, until the meat is no longer pink and it is cooked through. Drain any excess grease.
Over medium heat, scoot the meat to the edges of the pan and pour the whisked eggs into the center of the pan. Sprinkle with a small pinch of salt. Let the eggs cook until starting to set on the bottom; stir until scrambled. Mix the eggs and meat together. Add the coleslaw mix and cook, stirring often, for 2-3 minutes until the cabbage cooks and wilts slightly (cook longer for softer cabbage).
Stir in the sesame oil, soy sauce, and oyster sauce. Cook for 1-2 minutes. Add additional salt and pepper (or soy sauce) to taste, if needed. Sprinkle fresh cilantro over the top. Serve the egg roll skillet over hot, cooked rice (optional) and drizzle with sweet and sour sauce or sweet Thai chili sauce. Add chow mein noodles or fried wontons if using. You could also serve it in a GF tortilla

NOTES

Ginger paste is a handy ingredient to keep around! It's usually found in the produce area (near the fresh herbs). Use an equal amount of ginger paste for fresh ginger called for in a recipe. Otherwise, fresh ginger is easy to use. I buy fresh ginger knobs, cut into 1-inch pieces and throw in a freezer ziploc bag. When I need it for a recipe, I grab out one of the small pieces and grate it on the small holes of my box grater (or on a rasp grater). No need to peel!

Go crazy on adding other veggies! I think this would be delicious with sliced bell peppers, zucchini, broccoli, and a myriad of other vegetables added with the onions.

I think the oyster sauce adds a terrific dimension of flavor to this dish but if you don't have it or don't want to use it, try adding more soy sauce, subbing in hoisin sauce

Source: Mel's Kitchen Cafe

Chopped Cashew Chicken Salad with Homemade Dressing- Dairy and Gluten Free

CHOPPED CHICKEN CASHEW SALAD WITH HOMEMADE CREAMY CASHEW DRESSING

INGREDIENTS

DRESSING:

1/2 cup roasted, salted cashews
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
2 tablespoons rice vinegar
1 tablespoon fresh lime juice (from about 1 lime)
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 cloves garlic
1 teaspoon honey
2 tablespoons canola, olive or avocado oil
Salt and pepper to taste

SALAD:

3-4 cups cooked, chopped chicken (see note)
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon toasted sesame oil
4 cups shredded Napa cabbage
2-3 cups chopped romaine lettuce
1 cup chopped snow peas
1 cup chopped carrots
2 green onions, white and green parts thinly chopped
1/2 cup chopped fresh cilantro
1/2 - 1 cup chopped roasted, salted cashews

INSTRUCTIONS

For the dressing, pulse the 1/2 cup cashews in a blender or food processor until the texture is like a paste. Add the rest of the dressing ingredients and process until well-combined and mostly smooth. Set aside or refrigerate for up to a couple days.
Toss the cooked, chopped chicken with the 1/2 tablespoon soy sauce and 1/2 tablespoon sesame oil. In a large bowl, combine the cabbage, lettuce, snow peas, carrots, green onions, and cilantro. Add the chicken.
Toss the salad with the dressing (add a bit at a time; you can serve any extra alongside if you don't use it all to dress the salad). Sprinkle the cashews on top and serve. If you are planning to have leftovers, don't toss the salad with the dressing as a whole - serve the dressing on the side and store the dressing and salad leftovers separately in the refrigerator.

Source: Mel's Kitchen Cafe

GOLDEN SKILLET POTATOES

INSTRUCTIONS

INGREDIENTS

DRESSING:

SALAD:

OPTIONAL ADD-INS:

INSTRUCTIONS

NOTES

QUICK AND EASY EGG ROLL SKILLET MEAL {30-MINUTE MEAL}

INGREDIENTS

INSTRUCTIONS

NOTES

CHOPPED CHICKEN CASHEW SALAD WITH HOMEMADE CREAMY CASHEW DRESSING

INGREDIENTS

DRESSING:

SALAD:

INSTRUCTIONS