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



White Chicken Enchiladas ~ Gluten Free

White Chicken Enchiladas ~ Gluten Free

Wow! This yummy Chicken Enchiladas dish instantly moved to the top of our “Family Favorites!” It’s a great recipe for making ahead and re-heating for those busy nights and/or last minute plans for dinner guests 🙂 Friends and family will LOVE receiving this as a house-warming gift or for any occasion!
As usual, a HUGE “Thank You” goes to “The Pioneer Woman” for sharing this wonderful recipe. I made some changes to the original recipe to make it allergy-friendly and Gluten Free for my family 😉

The Chicken:

  • 4-5 Boneless, Skinless Chicken Breasts (You could also use a cooked Rotisserie Chicken from your local Grocer to save time)
  • Kosher Salt
  • Ground Black Pepper
  • 2-3 Tbsp Olive Oil

Roasted Bell Peppers:

  • *2 *Red Bell Peppers (or 1-16 oz. already-roasted red Bell Peppers in a jar)
  • *2 *Bell Peppers (any color) (or 1-16 oz. jar of store-bought Roasted Bell Peppers)

The Chicken Mixture (the Filling):

  • 1 Large Onion (or 3-4 Green Onions (white & green parts), thinly sliced)
  • 1 Tbsp Vegetable Oil (I use Canola)
  • *1 Cup Chicken Broth (*You will need a Total of 3 Cups (1 Cup for the Filling + 2 Cups for the Sauce); I use Low-Sodium, so I have more control over the sodium content)
  • *1 Cup Heavy Cream (*You will need a Total of 1 1/2 Cups (1 Cup for the Filling + 1/2 Cup for the Sauce))
  • *1/2 tsp Paprika (*You will need a Total of 1 tsp (1/2 tsp for the Filling + 1/2 tsp for the Sauce))
  • 1/2 of the Roasted Peppers (from above)
  • the Prepared Chicken (from above)

The Sauce:

  • 4 Tbsp Salted Butter
  • 1/4 Cup Gluten-Free All-Purpose Flour (I use Bob’s Red Mill 1-to-1 GF Flour)
  • 2 Cups Low-Sodium Chicken Broth
  • 1/2 Cup Heavy Cream (or Whole Milk)
  • 1/2 tsp Paprika
  • 1 1/2 Cups Shredded Monterey Jack Cheese (*You will need about 3-1/2 Cups + more, if needed)
  • 1 Cup Sour Cream, Lite or Regular (I use Daisy brand Lite)

Other Ingredients:

  • 12-14 8″ Gluten-Free Tortilla Wraps
  • 1 Cup Salsa (I use Store-bought)
  • 1/4 Cup Cilantro ((Optional))

Baking the Chicken:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
  2. Rinse the Chicken Breasts with cold water, pat a little with paper towels, place on the prepared baking sheet, sprinkle both sides with salt & pepper and drizzle with the olive oil.
  3. Bake for about 20 minutes or until the Chicken is almost done (you will be cooking the chicken a bit more later).
  4. Let the Chicken cool a little, then shred using 2 forks; set aside.

Roasting the Bell Peppers:

  1. While the Chicken Breasts are baking, prepare the Bell Peppers for roasting by cutting them into halves down the middle (from stem to bottom) and removing the stems, seeds and any white membrane.
    (Note: if you’re using store-bought Roasted Bell Peppers, skip the “Roasting” step, drain and chop 2-16 Fl. Oz. jars into 1/2″ pieces).
  2. Place the Bell Pepper halves face-down on the prepared baking sheet and roast for about 3-5 minutes or until the skins are blackened.
  3. Remove the Peppers from the oven and place them into a resealable plastic bag; close bag and leave for about 30 minutes.
  4. When cool enough to handle, remove the Peppers from the plastic bag and scrape off the blackened part (discard this black part); chop the Peppers into 1/2″ pieces (or any size desired); set aside.

Making the Filling:

  1. Heat the Vegetable Oil in a large skillet over Medium heat and add the chopped Onions, cooking until translucent (about 2-3 minutes)..
  2. Next, reduce temperature to Medium-Low and add the Shredded Chicken, 1 Cup of the Chicken Broth and 1 Cup of the Heavy Cream, mixing thoroughly.
  3. Add 1/2 teaspoon Paprika and 1/2 of the chopped, Roasted Peppers; stir thoroughly and continue cooking for a few minutes (the liquid will reduce and thicken a little bit); set aside.

Making the Sauce:

  1. Using a separate, large skillet or saucepan, melt the Butter over Medium Heat; add the GF Flour, whisk thoroughly and cook for 1 minute, while whisking.
  2. Add the remaining 2 cups of Chicken Broth, whisking constantly until smooth (about 2 minutes).
  3. Next, reduce heat to Medium-Low and add the remaining 1/2 cup Heavy Cream, 1/2 teaspoon Paprika and 1 1/2 cups Shredded Cheese; mix completely.
  4. Lastly, add the Sour Cream and the other 1/2 of the chopped, Roasted Peppers, mixing thoroughly (add a bit of Chicken Broth if the consistency is too thick); add any Salt and Pepper at this point, if desired.

Putting it Together:

  1. Preheat oven to 350 degrees.
  2. To assemble the Enchiladas, I set up a “work station” as follows: A. 9″x13″ Baking Dish (may need 2) B. large plate with the stack of Tortillas C. Bowl of remaining Shredded Cheese D. The skillet containing the Chicken Filling mixture
  3. First, using a slotted spoon, spread about a 1/2 cup (+or-) portion of the Chicken Filling towards one end of the Tortilla Wraps and sprinkle with 1 Tablespoon of the Shredded Cheese; next, begin rolling the Tortilla wrap starting from the Chicken Filling end; place seam-side down in one of the 9″x13″ baking dishes; Repeat until all of the Tortilla Wraps and Filling are gone.
  4. Pour the Sauce over the tops of all of the Tortilla Wraps (Enchiladas) and spread out evenly to thoroughly coat; Sprinkle the top with any remaining Shredded Cheese (about 1/2 cup per dish).
  5. Bake, uncovered, for about 20 minutes or until bubbling.
  6. Serve with your favorite toppings: Sour Cream, Salsa, Cilantro, etc. Yum!
Dinner, Lunch, Main Dish



Creamy Chicken with Sun-Dried Tomatoes & Bacon ~ Gluten Free

Creamy Chicken with Sun-Dried Tomatoes & Bacon ~ Gluten Free

Oh my! This dish is delish 😉 The tangy sun-dried tomatoes are a perfect accent for the savory chicken and bacon in this recipe! And, the creamy sauce has a tiny bit of a punch with the addition of red pepper flakes. This dish received a “Double Yum” in our house 🙂
A BIG “Thank You” to “juliasalbum.com” for sharing the original version of this recipe ~ I have tweaked the ingredients a tiny bit to make it Gluten-Free and Allergy-friendly for our family

The Chicken:

  • 3-4 large Chicken Breasts (quartered)
  • 1/2 tsp Paprika
  • 2-3 Pinches Salt
  • 2 Tbsp olive oil (you can use the oil from the jar of sun-dried tomatoes, if desired)
  • 2 tsp Garlic, minced (I use the already-minced Garlic in a jar)
  • 3/4 – 1 Cup Sun-Dried Tomatoes (packed in oil, drained (reserve the oil if using in place of the Olive Oil))

The Cream Sauce:

  • 1 Cup Half & Half (or Heavy Cream for a thicker sauce)
  • 1 Cup Whole Milk (you can also use 2%, 1% or Skim for a lighter version)
  • 1 Cup Mozzarella Cheese, shredded
  • 1 heaping tsp Dried Basil (or 1 Tbsp Fresh, chopped)
  • 1/4-1/2 tsp Red Pepper Flakes
  • Salt (to taste)
  • Ground Black Pepper (to taste)
  • 8-10 Strips bacon (cooked and crumbled)
  1. Cook Bacon until crisp, drain and set aside.
  2. Cut each Chicken Breast into quarters, sprinkle with the Salt and Paprika; set aside.
  3. In a large non-stick sauce pan, heat the 2 Tbsp. of Olive Oil (or the oil reserved from the Sun-Dried Tomatoes) over Medium heat.
  4. Once the oil is hot (the surface should be shimmering), add the Garlic and Sun-dried Tomatoes and cook for 1-2 minutes, or until you start to smell the Garlic; using a slotted spoon, remove the Garlic and Sun-dried Tomatoes from the pan, leaving the oil behind, and set aside.
  5. Add the Chicken to the pan with the leftover oil, adding more oil if needed; cook the chicken for 4-5 minutes per side (until the chicken is a light golden brown).
  6. Remove the pan from the heat & cover; the chicken will continue to cook (about 5 minutes).
  7. Once the Chicken is no longer pink inside, remove it from the skillet and set aside; drain any juices leftover in the pan.
  8. Return the pan to the cooktop, add the Half & Half (or Heavy Cream, if using) and cook over Medium heat until it comes to a boil;
  9. Add the 1 cup of Shredded Mozzarella cheese, reduce temperature to Low, and stir until cheese has completely melted.
  10. Slowly add the 1 Cup of Whole Milk and whisk continually until mixture is smooth.
  11. Add the sauteed Sun-dried Tomatoes and Garlic to the cream sauce, mixing well;
  12. Next, add the Basil, Red Pepper Flakes and Salt; mix thoroughly.
  13. Lastly, add the cooked Chicken breasts and 1/2 of the crumbled cooked Bacon (reserving the other 1/2 for serving); heat until chicken is warm.
  14. Top with the remaining 1/2 of the Bacon and serve over rice, pasta or plain with your favorite veggies 🙂
Dinner, Main Dish



Instant Pot Turkey Chili

Instant Pot Turkey Chili

I don’t think that there is anything better than a hot bowl of Chili and fresh Corn Bread on a cold afternoon! Plus, making it in an Instant Pot brings this delicious Chili to fruition in about 30 minutes (prep and cook time!) I hope you enjoy this yummy Turkey Chili as much as we do 🙂
A HUGE “Thank You” to Olena @ ifoodreal.com for sharing the original version of this wonderful recipe – due to multiple food allergies I had to make some changes and omissions to her recipe.

  • 1-2 Tbsp Canola Oil
  • 2 lbs Ground Turkey
  • 2 Cups Beef Broth (you can use any other broth desired)
  • 3 tsp Garlic, minced (I use the garlic in a jar, found in the produce section)
  • 1/2 Large Vidalia Onion, chopped
  • 1 15 oz. Can Corn (If you like Corn, use 2 cans)
  • 4 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Dried Oregano, Chopped
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 15 oz. Can Tomato Sauce
  • 1 12 oz. Can Tomato Paste (add more if you like a really thick chili)
  1. Gather all ingredients.
  2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
  3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
  4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
  5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
  6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
  7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
  8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
  9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

Store any leftovers in a airtight container in the refrigerator for 4-5 days.

You can also freeze fully cooked and cooled chili in an airtight container for up to 3 months; thaw on the stovetop on Low.

Dinner, Lunch, Main Dish, Soup, Stew



Chicken Parmesan ~ Gluten Free

Chicken Parmesan ~ Gluten Free

Wow! This is the tastiest and easiest recipe on the planet!!! My husband truly thought I had been in the kitchen for hours, when in fact it only took less than 30 minutes to get this dish ready to pop into the oven! Then, 40-45 minutes baking time for the juiciest, yummiest chicken ever 🙂 I make 5-6 large chicken breasts at a time, so we are certain to have plenty of leftovers…plus, chicken breasts are usually so large these days, that we each eat just half of a chicken breast. This recipe is perfect for a large family 🙂
A definite 5-Stars in our home!!!

  • 6 Medium/Large Boneless, Skinless Chicken Breasts (Rinsed and patted dry with paper towels)
  • 3/4 – 1 Cup Gluten Free Bread Crumbs (I use Plain, so not to interfere with the spices/seasonings)
  • 1/2 – 3/4 Cup Grated Parmesan Cheese
  • 3 Heaping Tbsp Dried Parsley
  • 1/2 tsp Table Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 3/4 Cup Salted Butter, melted
  • 3 Tbsp Lemon Juice (Juice of 2 Lemons)
  • Paprika (for sprinkling on top)
  1. Preheat oven to 350 degrees. Place oven rack in the center position.
  2. In a large bowl, combine the Bread Crumbs, Parmesan Cheese, Parsley, Salt, Pepper and Garlic Powder until well blended. Set aside.
  3. In a microwave-proof bowl, melt the butter.
  4. Next, set up a “work station” with the following in a row or circle:
    1. Chicken Breasts
    2. Melted Butter
    3. Bread Crumb Mixture
    4. 9″ x 13″ Baking Dish (you may need 2 Baking Dishes, depending on the size of your Chicken Breasts – do NOT crowd your Chicken).
  5. Dip each Chicken Breast into the Melted Butter, coating well. Then, transfer to the Bread Crumb mixture and roll around to coat completely. Place into the Baking Dish and repeat these steps with the remaining Chicken Breasts.
  6. Once all of the Chicken Breasts have been prepared, drizzle any leftover Melted Butter and the Lemon Juice evenly over the tops of the Chicken. Sprinkle with Paprika.
  7. Bake for approximately 40-45 minutes – check the center Chicken Breast by cutting it in half to check for any pinkness.
  8. Drizzle juices from pan over the Chicken Breasts before serving. Yum!!!

NOTE: The original recipe for this incredible dish came from a wonderful cookbook that was published by the supporters of the American Cancer Society in 1989, called “VIP Cookbook: A Potpourri of Virginia Cooking.” If you can get your hands on one of these cookbooks, it would be well-worth it!!! 🙂

Dinner, Main Dish



Paprika Cauliflower Bites ~ Gluten-Free

Paprika Cauliflower Bites ~ Gluten-Free

Did you know that there are three (3) different types of Paprika? There is “Sweet Paprika,” usually labeled as “Paprika” and offers a somewhat sweet pepper flavor without much heat. The second type is “Hot Paprika,” because it is exactly that…HOT! The last type is “Smoked Paprika” and comes from peppers that have been smoked and dried over a fire. “Smoked Paprika” comes in a variety of spiciness (mild, medium, medium-hot and hot), depending on the variety of peppers used.
Paprika is definitely one of my favorite spices, so I am always trying out new ways to use it in my recipes. I hope you enjoy these Paprika Cauliflower Bites 🙂

The Marinade:

  • 1/4 Cup Light Olive Oil (or Canola Oil)
  • 1/4 Cup lemon juice (Juice of 1 Large Lemon)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use grated when it’s available)
  • 1 tsp Dried Oregano
  • 1 tsp Salt (table)
  • 1 tsp Ground Black Pepper

The Cauliflower:

  • 1 Head Cauliflower (broken/cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur or Better Batter)
  • 4 tsp Paprika (I use “Sweet Paprika” (label usually states just “Paprika”)
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, shredded or grated (I use Shredded for this part for a cheesier finish)
  • 1/2 Cup Butter, salted
  1. In a medium-size bowl, combine all of the Marinade ingredients mixing well; set aside.
  2. Place the bite-size Cauliflower pieces into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the Cauliflower and close bag securely. Smoosh the Cauliflower around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. Meanwhile, combine the GF Flour, Paprika, Pepper and Parmesan Cheese in a large bowl, mixing well.
  5. Once the Cauliflower has finished marinating, melt the butter in a large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the Cauliflower pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the Cauliflower pieces with the GF Flour mixture.
  7. Once the Cauliflower pieces are ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the Cauliflower around for about 1-2 minutes, allowing the pieces to turn golden brown and lightly crispy. Gently flip the Cauliflower pieces over to cook all sides…you may have to reduce the temperature to prevent burning. Test a piece after about 5 minutes to see if it’s done (softened) – I usually cook mine for about 8-10 minutes.
  8. Serve with a fresh salad and your choice of protein….yummy! 🙂
Appetizers, Dinner, Hors d’Oeuvres, Side Dish



Stove-Top Paprika Chicken Bites (Gluten Free)

Stove-Top Paprika Chicken Bites (Gluten Free)

These crispy, yet tender, Paprika Chicken Bites will have your friends and family asking for more! They are delicious served all by themselves or over GF Pasta and my oven roasted veggies! And, the Lemon really comes out when served cold, making this recipe perfect for a picnic lunch. Enjoy 🙂

The Marinade:

  • 1/4 Cup olive oil (or Canola Oil)
  • 1 Large Juice of Lemon (about 1/4 cup)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use shredded, because that is all we have in our area)
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

The Chicken:

  • 3-4 Medium Chicken Breasts (rinsed, patted dry and cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 4 tsp Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, grated or shredded
  • 1/2 Cup Salted Butter (I use Land O Lakes)
  1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
  2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
  5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
  7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
  8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
Dinner, Main Dish



Sour Cream Chicken Tenders (Gluten Free)

Sour Cream Chicken Tenders (Gluten Free)

These baked Chicken Tenders turn out tender and juicy inside with a light and crispy outside every time. I bake these quite often for my family and always make a double batch to ensure there are plenty of leftovers for the next day 🙂 This dish is one of our son’s most-requested meals! Enjoy 🙂

The Sour Cream Marinade:

  • 2 Cups Daisy Lite Sour Cream (You may use Regular Sour Cream, if desired)
  • 1/4 Cup Fresh Lemon Juice
  • 4-5 tsp Worcestershire sauce
  • 2 tsp Paprika
  • 1/2 tsp Garlic, minced
  • 1 tsp Salt
  • 2 tsp Ground Black Pepper
  • 2 Packages (9-10 per pack) Chicken Tenders (rinsed and lightly dried with paper towels)

The Crispy Outer Crust:

  • 1 1/2-2 Cups Gluten Free Italian Bread Crumbs
  • 1/2 Cup Salted Butter, melted

Making the Sour Cream Marinade:

  1. In a large bowl, combine the first 7 ingredients and mix well. Set aside.
  2. Place the prepared Chicken Tenders into a large resealable plastic bag.
  3. Pour the Sour Cream marinade into the bag with the Chicken, close the bag securely, and then “smoosh” the chicken around to evenly coat with the marinade. Place flat in the refrigerator overnight (12-24 hours).

Breading the Chicken:

  1. When the chicken is ready to bake, preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or foil (if using foil, spray with non-stick cooking spray); set aside.
  3. Pour the Bread Crumbs into a shallow bowl or dish and place beside the prepared cookie sheet.
  4. Remove the marinating Chicken from the refrigerator and place next to the dish containing the bread crumbs (I place mine in a large bowl to keep the bag from tipping over).
  5. Once your “station” is set up, remove a few (3-4) Chicken tenders from the bag and dredge them through the bread crumbs to evenly coat them. Then place onto the prepared cookie sheet. Repeat these steps with the remaining chicken.
  6. Once all of the chicken is prepared and lined up on the cookie sheet, drizzle them with the melted butter.
  7. Bake uncovered for approximately 15-18 minutes, depending on your oven, turning them over halfway through.
  8. Serve with your favorite sides and watch them disappear…I serve ours with my Homemade Ranch Dressing/Dip or my Honey Mustard Sauce/Dip 😉
Dinner, Lunch, Main Dish



Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)

Baked Turkey-Ranch Meatballs with Spicy Avocado Sauce (Gluten Free)

Oh my goodness! These savory and slightly sweet meatballs paired with the spicy Avocado dipping sauce is out of this world!!! I always make a triple batch when I’m making any type of meatball, so I can freeze some for another busy night. However, after making a triple batch of these yummy meatballs, I didn’t have enough to freeze…my family LOVED them and not only went back for seconds, but thirds 🙂 I served this with a fresh salad, topped with cucumbers, strawberries and a store-bought Honey Poppy Seed dressing…delicious! I hope you enjoy 🙂

The Meatballs:

  • 3 lbs Ground Turkey
  • 2 Large Eggs
  • 1 Cup Gluten Free Seasoned Bread Crumbs
  • 1/8 Cup + 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons (heaping) Ranch Dressing Powder Mix (I use Hidden Valley Ranch)
  • 1/4 Cup Light Brown Sugar (I do not pack this)
  • 2-3 Pinches Ground Black Pepper

The Spicy Avocado Sauce:

  • 1 Large Ripe Avocado (seed removed and sliced into smaller pieces)
  • 2/3 Cup Mayonnaise (I use Hellmann’s Mayonnaise)
  • 2/3 Cup Buttermilk or Buttermilk Substitute (Since Buttermilk is difficult to find right now, you can make your own: pour 1 Tablespoon White Vinegar (or Lemon Juice) in a 1 Cup measuring cup, then add milk of your choice to fill remaining cup (I used Plain Rice Milk))
  • 3-4 tsp Onion Powder
  • 3 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Black Pepper
  • Dried Parsley (for sprinkling on top)

Making the Meatballs:

  1. Gather the meatball ingredients.
  2. Preheat oven to 375 degrees.
  3. Line 2-3 baking sheets with parchment paper. Set aside.
  4. In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
  5. Using a 2″ cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
  6. Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).

Making the Spicy Avocado Dipping Sauce:

  1. Gather the Avocado ingredients.
  2. While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
  3. Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
  4. Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!

*Thank you to californiaavocado.com for sharing the Spicy Avocado Ranch Dressing recipe…I made a few minor adjustments 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish
American



Spicy Roasted Cauliflower (Gluten Free)

Spicy Roasted Cauliflower (Gluten Free)

I’m not a big fan of cauliflower, not because it tastes bad, but because it really doesn’t have much flavor at all. But, THIS recipe sold me on eating more cauliflower…it’s SO Spicy, Flavorful and Easy to make that I just can’t get enough!!! It’s even great cold the next day! Bon appetit! 🙂

  • 1 Head Cauliflower
  • 3/4 Cup Gluten Free All-Purpose Flour, sifted (I prefer King Arthur brand)
  • 1 tsp Paprika
  • 2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 3/4 Cup Skim Milk (You can substitute with Rice Milk, Oat Milk, Coconut Milk or Soy Milk)

Spicy Sauce:

  • 1/4 Cup Hot Sauce or Buffalo Sauce (For a less-spicy version, use a mild Buffalo Sauce)
  • 2 Tbsps Canola Oil (You can substitute with Olive Oil, Coconut Oil, etc.)
  • 1 Tbsp Honey
  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) and set aside.
  3. Cut up the Cauliflower into bite-size pieces and set aside.
  4. In a large bowl, whisk the GF Flour, Spices and Milk together until thoroughly blended. Add the Cauliflower pieces and stir to completely coat.
  5. Dump the coated Cauliflower pieces onto the prepared baking sheet and spread them out into a single layer.
  6. Bake for 20 minutes, stirring the pieces at the halfway point.
  7. While the Cauliflower is baking, thoroughly combine the Hot Sauce, Oil and Honey.
  8. After the first 20 minutes, brush or spoon the Hot Sauce mixture evenly over the Cauliflower pieces. Continue baking for another 20 minutes.
  9. Serve while hot or warm. The Sauce mixture becomes like a crusty cheese coating…it is SO yummy!

Thank you to Pierce Abernathy @ Tasty for sharing the original recipe…I just made a few minor changes to make it GF, lower in sodium and fat 😉

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Side Dish, Snacks