Chicken Cesar Lettuce Wraps with Gluten Free Croutons

I wish that I had tried to make Cesar dressing a long time ago. I have always meant to, but it is so much easier to just pick up a bottle at the store. I am so glad I finally made this, because I cannot stop thinking about how good it is. David and I went through our entire supply in 2 days. I think I am going to have to make dressing from here on out...

For Dressing:

6 cloves of garlic, minced

3/4 cup Greek yogurt

5 anchovy fillets, finely minced

6 tbsp Parmesan dressing

2 tsp Dijon mustard

1 tbsp lemon juice

1/4 cup olive oil

For croutons:

6 slices gluten-free bread, torn into bite-sized pieces

3 tbsp garlic butter

1 pack Chicken cutlets

Lettuce leaf cups

Dijon Mustard

Parmesan cheese

(Prepare dressing at least 24 hours before you intend to use it, to let flavors blend)

In a bowl, combine all dressing ingredients, stirring until blended. Allow to sit. Use dressing to marinate chicken cutlets, this can be done up to 12 hours before you intend to cook the chicken. 

Preheat oven to 500 degrees. 

In a sauce pan, over low heat, melt garlic butter. Add bread pieces, tossing to coat. Arrange on a baking sheet in a single layer, and bake for 10-15 minutes, until golden brown. Remove from oven, and allow to cool.

Lower heat to 350 degrees. 

Bake Cesar marinated chicken cutlets, for 30-35 minutes, chicken is cooked all the way through. Remove from oven. Slice chicken. 

Using lettuce leaf cup as the base, top with sliced chicken, Parmesan cheese, croutons, and Dijon mustard. Enjoy!

Lemon and Garlic Roasted Cornish Game Hen

This year, I am hosting my first Thanksgiving. Not only is it the first on that I am hosting, it is the first one that I will have that will be 100% gluten free. It will also have to be heart-healthy, due to the health issues of another guest who will be attending. As a result of these constraints, most of the traditional dishes that I know how to make have gone out the window.

I have been testing dishes out for weeks, trying to come up with the best possible options. It has been fun, and I have had some success and some failures.

This recipe was a test run for a turkey. I wanted to test the flavors, and although it tasted great, it was not the right way to prepare my Thanksgiving turkey. It's okay though, I have another idea in mind.


2 Cornish Game Hens
1/2 stick butter
Zest from 1 lemon
1/2 lemon, halved and quartered
6 cloves of garlic
1/4 cup white wine
1 tbsp olive oil
Salt and pepper

Preheat oven to 450 degrees

Prepare hen, but removing the innards (packaged, and stored in the cavity) and rinsing. Pat dry. Combine butter and lemon zest in a small saucepan, warming over low heat, until butter is melted. Brush into hen. Stuff lemon and garlic into cavity. Sprinkle with salt and pepper.

Bake in oven for 25 min, then lower heat to 375, cooking for another 30 minutes, basting every 10.

When hen is done the internal temperature should be about 170 degrees, temperature taken from the thigh area. Juices should be clear, and meat should not be pink in color.

Creamy Buffalo Chicken Baked Taquitos

I firmly believe that there is nothing better than buffalo chicken. It is so versatile, and acts as a wonderful base for many different types of preparations.

Before I found out about my Celiac Disease, I used to make buffalo chicken egg rolls. My husband loves them, and they are so easy to prepare, especially if you buy a rotisserie chicken from the grocery store. They were just another dish that I had to adapt, so I swapped egg roll wrappers for corn tortillas, and rotisserie chicken for ground chicken. (Actually, in this case, turkey, because I had a pack to use up).


1 package ground chicken
3/4 cup chopped broccoli
1/2 cup chopped mushrooms
1/2 cup thinly sliced green onions
1/2 cup cream cheese
1/2 cup monterey jack cheese
1/4 cup buffalo sauce (to start, add more if you like it spicy. I used a whole 5 oz bottle, and then some)
Gluten-free corn tortillas
Oil

Preheat oven to 425 degrees

In a pan over medium heat, cook chicken and broccoli until meat it browned, approx 8-12 min. Drain excess liquid. Add mushrooms and green onions, cooking until mushrooms are tender, approx 2-3 min. Remove from heat. Add cream cheese, and monterey jack cheese and buffalo sauce.

Add meat mixture to corn tortilla, rolling tightly. Brush, or spray with oil.

Bake in oven for 14 - 16 minutes, until crispy. Serve with ranch or gluten-free blue cheese dressing for dipping!