Elementor #9209

Sausage Pancake Muffins ~ Gluten-Free

These muffins are perfect for a quick grab and go breakfast for those hectic mornings. They also make a great gift for new parents, new homeowners, welcome baskets, etc.! Only 5 ingredients are needed to make these quick-and-easy Breakfast goodies 🙂

  • 1 lb Pork Sausage
  • 2 Cups Gluten-Free Pancake Mix (I use "Great Value" brand from Walmart)
  • 1.25 Cups Water
  • 1 Cup Finely Shredded Sharp Cheddar Cheese
  • .25 Cup Pure Maple Syrup (Plus more for dipping)
  • 1-2 Tbsp Melted Butter ((optional))

  1. Gather all the ingredients.

  2. Preheat oven to 400 degrees.

  3. Grease Muffin tin; set aside (Note: If using paper liners, be sure to spray them well with cooking spray).

  4. Using a large non-stick skillet, cook sausage thoroughly (about 8-10 minutes) over medium heat; drain and set aside on some paper towels.

  5. In a large mixing bowl, combine the GF Pancake MIx and Water until smooth.

  6. Add the cooked Sausage, Cheese and Maple Syrup to the GF Pancake & Water mixture in the large mixing bowl and gently stir until combined.

  7. Divide the mixture evenly between the Muffin cups.

  8. Bake in the preheated oven for about 15-17 minutes, or until a toothpick comes out clean.

  9. Brush the tops of the muffins with the melted butter and serve with a small ramekin of warm Maple Syrup for dipping….Yum!!!

Breakfast
Gluten Free
breakfast, butter, cheddar cheese, gluten-free, ground sausage, maple syrup, pancakes, Pork, quick & easy, snacks



Elementor #9104


Quick & Easy Bite-Size Chicken Piccata ~ Gluten-Free

This easy Chicken Piccata dish has quickly become our family's favorite! The delicious creamy lemon and caper sauce will have your family coming back for seconds…and thirds! Enjoy 🙂

  • Large Non-Stick Skillet
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • 1 1/2 lbs. Chicken, cut into bite-sized pieces (I buy Chicken Tenderloins or already cut-up Chicken Breast Pieces to make things go quickly.)
  • Salt & Pepper
  • 1/2 Cup Gluten-Free All-Purpose Flour, sifted (I use Krustaez – less expensive and not grainy)
  • 1/2 tsp Garlic Powder
  • 1/2 Cup Salted Butter (Divided into 2 Tbsp + 2 Tbsp + 4 Tbsp)
  • 2 Tbsp Light Olive Oil, divided (I use Light Olive Oil, so it doesn't interfere with the Lemon & Capers)
  • 1/2 Cup Reduced Sodium Chicken Broth (Room temperature or heated for 30 seconds in the microwave)
  • 2 Tbsp Fresh Lemon Juice (This usually takes 1-2 Lemons, depending on how juicy they are)
  • 1 Zest of Lemon
  • 2-3 Tbsp Capers, with brine drained
  • 1 Cup Heavy Whipping Cream
  • 2-3 Pinches Chopped Parsley (optional)

  1. Gather all of your ingredients.

  2. Rinse and trim Chicken; pat dry with some paper towels and cut into bite-size pieces and put them into a medium-large mixing bowl; season with Salt & Pepper.

  3. In a small mixing bowl, sift the GF flour with the Garlic Powder, mixing well.

  4. Sprinkle the Flour mixture over the Chicken pieces and toss gently to thoroughly coat the Chicken.

  5. In a large non-stick skillet, heat 2 Tbsp of the butter and 1 Tbsp Olive oil over medium-low heat.

  6. *At this point, begin cooking your GF Pasta or Rice, according to the instructions on the box.

  7. Once the Butter and Oil are hot (when the butter is completely melted and there is a slight sheen on the surface of the oil), add half of the Chicken pieces and cook for about 5-6 minutes, while stirring occasionally to brown on all sides (do not cook the Chicken all the way through at this stage, because you will be adding the Chicken back to the skillet later). Remove the Chicken pieces from the skillet and set aside; repeat the process with the other half of the Chicken (melt 2 Tbsp Butter and 1 Tbsp Oil, etc.).

  8. Reduce the temperature to Low and add the remaining 4 Tbsp Butter, Chicken Broth, Lemon Juice, Lemon Zest and Capers to the skillet; stir until ingredients are mixed and butter is completely melted.

  9. Add the Heavy Cream, while whisking to thoroughly blend. Increase the temperature to Medium-Low and bring to a low boil; continue cooking until sauce begins to thicken (about 5 minutes).

  10. Lower the temperature to Low and add the Chicken pieces back into the skillet, stirring well to completely coat the Chicken; continue cooking for about 5 Minutes. Sprinkle with a couple of pinches of Parsley (if using) and stir. Note: if the sauce is thicker than you like, add a little more Chicken Broth until you reach the desired thickness.

  11. Serve over your choice of Gluten-Free Pasta (I usually serve it over GF Capellini Pasta by Jovial) or Rice and a fresh salad or steamed veggies.

  12. Enjoy 🙂

If you want to use whole Chicken Tenderloins, just prepare them using the same steps above, coating them thoroughly with the flour mixture and then cooking for about 3 minutes per side; remove from pan and set aside until the Lemon-Caper Sauce is finished cooking; then add the Chicken back to the skillet and cook for about 5 minutes to cook completely.

Dinner
American, Italian
Gluten Free
Baked Chicken, capers, chicken piccata, creamy, diet lemon-lime soda, Dinner, gluten-free, Gluten-Free Pasta




Elementor #9081

Quick & Easy Bite-Size Chicken Piccata ~ Gluten-Free

This easy Chicken Piccata dish has quickly become our family's favorite! The delicious creamy lemon and caper sauce will have your family coming back for seconds…and thirds! Enjoy 🙂

  • Large Non-Stick Skillet
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • 1 1/2 lbs. Chicken, cut into bite-sized pieces (I buy Chicken Tenderloins or already cut-up Chicken Breast Pieces to make things go quickly.)
  • Salt & Pepper
  • 1/2 Cup Gluten-Free All-Purpose Flour, sifted (I use Krustaez – less expensive and not grainy)
  • 1/2 tsp Garlic Powder
  • 1/2 Cup Salted Butter (Divided into 2 Tbsp + 2 Tbsp + 4 Tbsp)
  • 2 Tbsp Light Olive Oil, divided (I use Light Olive Oil, so it doesn't interfere with the Lemon & Capers)
  • 1/2 Cup Reduced Sodium Chicken Broth (Room temperature or heated for 30 seconds in the microwave)
  • 2 Tbsp Fresh Lemon Juice (This usually takes 1-2 Lemons, depending on how juicy they are)
  • 1 Zest of Lemon
  • 2-3 Tbsp Capers, with brine drained
  • 1 Cup Heavy Whipping Cream
  • 2-3 Pinches Chopped Parsley (optional)

  1. Gather all of your ingredients.

  2. Rinse and trim Chicken; pat dry with some paper towels and cut into bite-size pieces and put them into a medium-large mixing bowl; season with Salt & Pepper.

  3. In a small mixing bowl, sift the GF flour with the Garlic Powder, mixing well.

  4. Sprinkle the Flour mixture over the Chicken pieces and toss gently to thoroughly coat the Chicken.

  5. In a large non-stick skillet, heat 2 Tbsp of the butter and 1 Tbsp Olive oil over medium-low heat.

  6. *At this point, begin cooking your GF Pasta or Rice, according to the instructions on the box.

  7. Once the Butter and Oil are hot (when the butter is completely melted and there is a slight sheen on the surface of the oil), add half of the Chicken pieces and cook for about 5-6 minutes, while stirring occasionally to brown on all sides (do not cook the Chicken all the way through at this stage, because you will be adding the Chicken back to the skillet later). Remove the Chicken pieces from the skillet and set aside; repeat the process with the other half of the Chicken (melt 2 Tbsp Butter and 1 Tbsp Oil, etc.).

  8. Reduce the temperature to Low and add the remaining 4 Tbsp Butter, Chicken Broth, Lemon Juice, Lemon Zest and Capers to the skillet; stir until ingredients are mixed and butter is completely melted.

  9. Add the Heavy Cream, while whisking to thoroughly blend. Increase the temperature to Medium-Low and bring to a low boil; continue cooking until sauce begins to thicken (about 5 minutes).

  10. Lower the temperature to Low and add the Chicken pieces back into the skillet, stirring well to completely coat the Chicken; continue cooking for about 5 Minutes. Sprinkle with a couple of pinches of Parsley (if using) and stir. Note: if the sauce is thicker than you like, add a little more Chicken Broth until you reach the desired thickness.

  11. Serve over your choice of Gluten-Free Pasta (I usually serve it over GF Capellini Pasta by Jovial) or Rice and a fresh salad or steamed veggies.

  12. Enjoy 🙂

If you want to use whole Chicken Tenderloins, just prepare them using the same steps above, coating them thoroughly with the flour mixture and then cooking for about 3 minutes per side; remove from pan and set aside until the Lemon-Caper Sauce is finished cooking; then add the Chicken back to the skillet and cook for about 5 minutes to cook completely.

Dinner
American, Italian
Gluten Free
Baked Chicken, capers, chicken piccata, creamy, Dinner, gluten-free, Gluten-Free Pasta, lemon



Easy Homemade Italian Seasoning ~ 4 Herbs

There is nothing more comforting than a large pot of Homemade Spaghetti Sauce simmering on the stove, especially when it's made with your own blend of herbs. This quick & easy blend is my go-to for all Italian sauces. It also makes a wonderful gift for those Italian food lovers in your life! I hope you enjoy it as much as I do 🙂

  • Small Mason Jar with Tight Fitting Lid
  • 2 Tbsp Dried Oregano
  • 4 tsp Dried Marjoram
  • 4 tsp Dried Thyme
  • 2 tsp Dried Basil

  1. Measure all of the herbs into a glass jar with a tight-fitting lid and shake vigorously to combine. Keep out of the light and use often! Enjoy 🙂

Italian
easy, Italian, quick, spices





Best Ground Chicken Chili Recipe ~ Gluten Free

Best Ground Chicken Chili Recipe ~ Gluten Free

This recipe is SO yummy, simple and quick to make! It’s also very versatile – you can use ground chicken, turkey, pork or beef or a combination of any ground meats to satisfy your taste buds. Plus, add beans/legumes, corn, potatoes, etc. I hope you enjoy this Chili recipe as much as we do! 🙂

  • 2 lbs Ground Chicken (or any ground meat you desire)
  • 1/2 large Vidalia Onion (finely diced)
  • 3-4 cloves garlic (minced)
  • 2 15 oz, cans Tomato Sauce (plain (spice mix recipe below) )
  • 1 15 oz. can Diced Tomatoes
  • 5-6 Tbsp Tomato Paste
  • 2 Tbsp Granulated Sugar (I use Dixie Crystals Extra Fine Granulated Sugar*)
  • 2 Cups Chicken Broth
  • 1 15.25 oz. can Corn (Yellow or White) (drained)

Chili Spice Mixture:

  • 4 Tbsp Chili Powder (or more, if desired (add 1 Tbsp at a time))
  • 2-3 tsp Garlic Powder
  • 2-3 tsp Ground Cumin
  • 1 tsp Paprika
  • 1/2 tsp Salt (table)
  • 1/4 tsp Ground Black Pepper

Toppings:

  • Chopped Green Onions
  • Chopped Vidalia Onions
  • Sour Cream
  • Shredded Hard Cheese (Monterey Jack or Cheddar are our favorites)
  1. Using a large pot, combine the ground Chicken (or other ground meat), Onions and Garlic and heat over medium until the meat is thoroughly cooked (about 8-10 minutes).
  2. Next, add the Tomato Sauce, Diced Tomatoes and Tomato Paste and stir until thoroughly combined.
  3. Add the Broth, Sugar, Chili Spice Mixture and Corn (add canned Beans now, if using) to the pot, stirring until well mixed.
  4. Bring to a low boil, then reduce temperature to Low and simmer for about 15 minutes to bring out the flavors.
  5. Serve with your favorite toppings and Enjoy! 🙂
Dinner, Lunch, Main Dish



Easy Homemade Italian Seasoning ~ 4 Herbs

Easy Homemade Italian Seasoning ~ 4 Herbs

     



Crock Pot White Chicken Chili (Gluten Free & No Beans)

Crock Pot White Chicken Chili (No Beans)

Yay! It’s Fall and time to pull out those Crock Pot Recipes! This White Chicken Chili recipe is so easy to make and SO delicious. I usually make a double batch for Football Weekends and serve it with Tortilla Chips or crusty French Bread and a nice, fresh salad. Enjoy!

  • 4 Breasts Boneless, Skinless Chicken (Rinsed, trimmed and cut in half)
  • 3-4 15 oz. Cans White Corn (Drained)
  • 2 Cups Chicken Broth
  • *3-4 10 3/4 Oz. Cans *Gluten Free Cream of Chicken Soup (Add an additional can if you want a thicker consistency)
  • 4 Tablespoons Taco Seasoning (Or 2 Envelopes)
  • 1/2 Cup Sour Cream (regular or lite) (Plus more for toppings)
  • Chopped Green Onions (Optional Topping)
  • Shredded Monterey Jack Cheese (Optional Topping)
  • Shredded Cheddar (Optional Topping)
  1. Gather your Slow Cooker and Ingredients.
  2. Place Chicken Breasts into the bottom of the slow cooker; top with the Corn.
  3. In a large bowl, combine the Chicken Broth, Soup and Taco Seasoning; Mix with a whisk until completely blended and pour over the Chicken and corn in the slow cooker.
  4. Cover and cook on low for 8-10 hours.
  5. Before serving, break up the chicken into smaller pieces. Stir in the 1/2 cup Sour Cream.
  6. Serve topped with green onions, cheese, sour cream, onions or whatever you desire!
  7. Goes great with tortilla chips or a crispy baguette!

*I found Gluten-Free Cream of Chicken Soup at Walmart!

Please note that the only reason why I do not add beans to this yummy recipe is due to the fact that my husband and children are allergic to them. If you wish to add beans, Great Northern White beans go perfectly with this…just add them (2-3 cans) when you add the corn.

Main Dish



Easy Cream Cheesey Chicken (4 Ingredients)

Easy Cream Cheesey Chicken (4 Ingredients)

A friend shared this Easy Cream Cheesey Chicken recipe with me years ago, but I tucked it away in my recipe box and forgot about it…until last week! My family RAVED when they tasted it and asked when I was going to make it again!!! With just 4 ingredients, easy to make AND delicious, this recipe goes straight to the top of my “Go To” recipes :). I hope you and your family enjoy it as much as we do!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed and dried)
  • 4-6 Tablespoons Cream Cheese (I used about 2 Tablespoons per Chicken Breast, but you may increase or decrease as desired)
  • 2-3 Tablespoons Green Onions (Chopped, as many or as few as you want)
  • 3-4 Slices bacon (I used Thick Sliced Bacon)
  1. Lower oven rack to about 6″-8″ from the bottom. Turn oven to Broil and let heat up while you prepare the chicken.
  2. Line a baking sheet with foil and set aside. Gather the ingredients.
  3. Place a chicken breast between two sheets of wax paper and pound to desired thickness (I usually pound it to about 1/4-1/2 inch at the thickest part of chicken). Repeat with the other breasts. Set aside.
  4. Mix the cream cheese together with the chopped green onions, using a fork.
  5. Wrap each chicken breast around 1-2 tablespoons of the cream cheese and onion mix.
  6. Next, wrap one piece of bacon around each breast and secure with a toothpick.
  7. Place the rolled chicken in the foil-lined baking sheet and broil for 20-25 minutes. Let rest for about 5 minutes before serving.
  8. Serve with rice and your favorite veggie. Enjoy!
Main Dish



Easy Italian Baked Chicken

Easy Italian Baked Chicken

This Chicken recipe is one of those go-to recipes in our house. Using only 5 ingredients, it’s not only easy to prepare, tender and juicy, but delicious! I often prepare this the night before and let the chicken really marinate in the Italian Dressing…Perfect for those busy weeknight dinners… Enjoy!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed & dried)
  • 1 Packet Italian Salad Dressing Mix (I used “Good Seasons”)
  • 1/4 Cup Vinegar
  • 1/2 Cup Vegetable Oil (I used “Wesson” Canola Oil)
  • 3 Tablespoons Water
  1. Gather the ingredients.

Make the Italian Dressing

  1. Using a Cruet or a container with a tight fitting lid, like a mason jar, combine the Vinegar, Oil, Water and the Italian Salad Dressing packet. Mix well.

Putting it Together

  1. Place the Chicken Breasts in a large Ziploc baggie and pour about 1/2 of the Italian Dressing into the baggie. Seal tightly and rotate around to coat the chicken thoroughly with the dressing. Place baggie in a baking dish and refrigerate for at least 1 hour.

Baking

  1. Preheat oven to 400 degrees.
  2. Take the baggie of marinating chicken out of the refrigerator and dump its contents into the baking dish.
  3. Spread the chicken out evenly in the dish to ensure even baking.
  4. Bake for 21-25 minutes (times will vary with different ovens) or until inside temperature of chicken measures 165 degrees. I cut my breasts in half at about the 20 minute mark to ensure that they are cooked thoroughly.
  5. Serve with your favorite side dish and a fresh veggie…yummy!

With Chicken Breasts being so enormous these days, I serve 1/2 breast per person. So, even though this recipe states that it makes 3-4 servings, it actually makes 6-8 servings.

Main Dish
Italian



3 Ingredient Sausage Balls

3 Ingredient Sausage Balls

This simple, spicy, yummy recipe takes me right back to my childhood! If you’ve visited “My Story” on my website, then you already know that I was raised by parents who LOVED to entertain, especially during the Holidays. Being the youngest, I was always given the “chore” of making the Sausage Party Balls, since it only involved 3 ingredients that I could “mush” together with my hands, like Play Doh! Not to mention, my parents were thrilled to see me using my fine motor skills. So, I hope you and your family have lots of fun creating memories with this simple, delicious recipe this Holiday Season :).

  • 1 Pound Ground Sausage (I used “Regular,” but use “Hot” if you want it spicier)
  • 1 3/4-2 Cups Bisquick Baking Mix (If too dry for your taste, use 1 3/4 cups)
  • 1 1/4-1/2 Cups Sharp Cheddar Cheese (Shredded; if you like cheese, use 1 1/2 cups)
  1. Preheat Oven to 400 degrees.
  2. Gather the Ingredients.
  3. In a Large mixing bowl, combine the Ground Sausage, Bisquick and cheese. I begin using 2 sturdy forks to break up the sausage.
  4. Using your hands, “mush” the ingredients together until well blended..like kneading bread dough or Play Doh ;).
  5. Once the ingredients are well blended, pinch off small portions with your fingers and roll into 1-2″ balls (I usually make them 2″). Place each ball onto an ungreased baking sheet.
  6. Bake for about 20 minutes.
  7. Serve warm with or without Ranch Dressing.
  8. Start popping them into your mouth and Enjoy!

I usually serve these with Homemade Ranch Dressing, since they tend to be a wee bit dry (I use 2 cups Bisquick, so they are a little on the dry side, but less greasy…the Ranch Dressing helps moisten them up).

Appetizers, Hors d’Oeuvres