This is not necessarily the healthiest side dish, but it is oh so good. Check all labels!
1 Box Cream Cheese (I use the kind with the lowest fat so I feel slightly less guilty)
1 Can Gluten Free Chili (I use with turkey meat or vegetarian so I feel slightly less guilty)
Enough Cheddar Cheese to top Everything
Salsa
Fresh Veggies of Choice
Layer the first 3 ingredients on a plate in that order, and microwave, until heated through and cheese is melted. Top with green bell pepper, onions, salsa, avocado, or whatever else you like. Serve as a spread for warm corn tortillas or with corn chips.
This is great for parties! People won't even know they're eating something gluten free.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Tuesday, June 21, 2011
Wednesday, June 15, 2011
Gluten Free Stuffing
Being gluten free is made a little easier by having recipes like this one, and for that I am thankful.
As Everyone is planning their menus for thanksgiving I submit to you my cornbread stuffing recipe I found a few years ago. If made with a gluten free corn bread recipe, it's also naturally gluten free. Your celiac family will love you for it. Stuffing was the one Thanksgiving thing I really missed when switching to a gluten free diet. I make a huge batch so I can freeze a left-over casserole. Seriously, this is way better than Stoffers and not that hard to make.
You Will Need
- 1/2 stick of butter
- 2 Cups of onion chopped
- 1 Cup of celery
- 2 Cups of Chicken Broth
- 1 16 oz can of corn (drained)
- 2 4 oz can of chilies (optional but very good)
- 3 tbs of fresh parsley (dried is OK, fresh is better)
- 1/2 tsp paprika
- 1/4 tsp of oregano
- 1/8 tsp pepper
- 6 cups of crumbled corn bread
- 1/2 cup chopped pecans
Saute the onion and celery with the butter, then combine all the remaining ingredients in a large enough casserole (I generally use 2) and bake at 350 degrees for 30 minutes.
Feel free to add any other goodies like browned sausage. I wouldn't recommend cooking this in the bird because by the time the stuffing would be done the turkey would be very dry and over-cooked.
I generally cook this the night before then reheat in the oven while the turkey is resting.
This Recipe Serves 8 I generally double for my group of 15, we still have mounds left over.
As Everyone is planning their menus for thanksgiving I submit to you my cornbread stuffing recipe I found a few years ago. If made with a gluten free corn bread recipe, it's also naturally gluten free. Your celiac family will love you for it. Stuffing was the one Thanksgiving thing I really missed when switching to a gluten free diet. I make a huge batch so I can freeze a left-over casserole. Seriously, this is way better than Stoffers and not that hard to make.
You Will Need
- 1/2 stick of butter
- 2 Cups of onion chopped
- 1 Cup of celery
- 2 Cups of Chicken Broth
- 1 16 oz can of corn (drained)
- 2 4 oz can of chilies (optional but very good)
- 3 tbs of fresh parsley (dried is OK, fresh is better)
- 1/2 tsp paprika
- 1/4 tsp of oregano
- 1/8 tsp pepper
- 6 cups of crumbled corn bread
- 1/2 cup chopped pecans
Saute the onion and celery with the butter, then combine all the remaining ingredients in a large enough casserole (I generally use 2) and bake at 350 degrees for 30 minutes.
Feel free to add any other goodies like browned sausage. I wouldn't recommend cooking this in the bird because by the time the stuffing would be done the turkey would be very dry and over-cooked.
I generally cook this the night before then reheat in the oven while the turkey is resting.
This Recipe Serves 8 I generally double for my group of 15, we still have mounds left over.
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