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Gluten-Free Chicken Paprikash

I have liked the flavors of Chicken Paprikash since I first moved to Illinois in my early twenties. After the stress of being transplanted from Texas to Illinois, and worse yet, leaving behind the wonderful Mexican food that was everywhere to be found in Texas, the first restaurant in Illinois where we ate had a delightful dish of Chicken Paprikash on their menu.

The unfamiliar name intrigued me, and I quickly discovered the flavor was wonderful!

It wasn’t gluten-free then – I didn’t know that was a problem for me anyway — but with so many options for gluten-free pasta available now, I can easily make this for dinner anytime.

This version of Gluten-Free Chicken Paprikash may not be exactly like the original dish I enjoyed years ago, but it is flavorful and easy to make. And my husband even likes it!

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Do You Know That Gluten Intolerance Can Actually Kill You?


 

Gluten Intolerance Can, In Fact, Be Fatally Dangerous! <Click> To Keep Reading and Find Out More…

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Gluten-Free Diet Menu Plan for the Week of May 4, 2014

The Gluten-Free Diet Menu Plan for this week begins with a fall-apart tender sandwich dinner of Beef Short Ribs in a tangy sauce. Sliced onions are optional.

Following that is a celebration of Cinco de Mayo featuring Carne Guisada, a spicy Mexican-inspired beef stew that can have onions, tomatoes and even potatoes in it. Like most stews, the ingredients can vary some. It’s been a favorite of mine since I first had some in San Antonio years ago.

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Gluten-Free Carne Guisada

Tender chunks of meat, spices and flavorful vegetables braised together make a fragrant Mexican version of beef stew called Carne Guisada.

The flavors of Carne Guisada are ideal for a simple family dinner. My husband likes it on the mild side, and I kick it up with extra Pico de Gallo or Salsa on mine.

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Gluten-Free Diet Menu Plan for the Week of April 27, 2014

I’m so happy to see daffodils and tulip trees blooming! It’s also fun to add a few spring veggies to this week’s Gluten-Free Diet Menu Plan.

Asparagus, sugar snap peas, spring salad greens and green peas are a few sides that I like to add to the menu any time of year. But, they are even better when I can find them fresh, so I’ve added them to several of the meals below.

There’s a slow cooker meal, a sandwich supper, a paleo chicken dinner, a salad supper, a shrimp sauté, a “breakfast for supper” and a crock pot turkey breast supper this week.

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