Gluten-free roasted chicken with spice rub is a great way to perk up your dinner.
The aroma…the texture…and the taste are different, even if the same seasonings are used, as your favorite chicken breast recipes. Of course, chicken pieces are often easy to make and usually quick to cook, which makes them popular for a weeknight meal in a busy schedule.
I know because I often have gluten-free chicken on my menu. Everyone in the family enjoys eating it.
However, a whole chicken roasting in the oven is an entirely different dish than just chicken breasts or thighs. As I said, the aroma is different. The texture is different. And the taste is different, so…
…try a whole roasted chicken, unstuffed, with a spice rub for dinner. It takes a little longer to cook than chicken pieces, but once it is in the oven, it is easy from there on. A whole chicken can also be stuffed, but that adds to the cooking time, so I’m going with the simpler, shorter option with this recipe.
Braised round steak is a stick-to-your-ribs kind of meal that will fill up hungry teenagers and satisfy even the most die-hard meat-and-potatoes lover. It can be served “au jus” or with a thickened gravy.
My mom taught me to cook this is braised beef round steak. In fact, it’s one of my earliest childhood memories.
The recipe that my mother taught me survived conversion to gluten-free in 2000, when I was forced to go gluten-free by my celiac disease. And, it remained a family favorite ever since.
Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.
These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.
The first thing I noticed about Ernie’s Salsas, besides being gluten-free, was the high quality of the ingredients used, the short list of ingredients and the variety of flavors.
Ernie sent me five flavors to taste: Gourmet Red, Hawaiian Pineapple Heat, Chesapeake Bay Shrimp, Perfect Peach, and Black Bean and Corn….
We tasted some of each flavor plain, and then also with cucumber slices, pepper strips, celery and carrot sticks, and also with some chips.