Sam's Gluten Free Recipes
October 1st, 2024
Buffalo Chicken Dip (adapted from Frank’s RedHot recipe)
Ingredients:
2 cups cooked shredded chicken (I like to use rotisserie chicken)
8 ounces cream cheese, softened
1 cup shredded Mexican cheese
1/2 cup Frank's RedHot® Original Cayenne
Pepper Sauce
3/4 cup ranch dressing (I know the fan favorite is Hidden Valley but I use Wishbone)
5 ounces blue cheese crumbles (I use Bel Gioioso)
Tostitos scoops and celery sticks to serve with
Directions:
Preheat oven to 350 degrees.
In a one quart baking dish, mix the cream cheese, ranch dressing, and redhot sauce
until smooth. Stir in chicken and shredded cheese. Top with blue cheese crumbles.
Bake for 35 minutes or until bubbly.
Serve with chips and celery sticks.
Enjoy!
Souper Duper Chili (adapted from a Kraft foods recipe many years ago)
Ingredients:
1 lb ground meat (I use ground turkey most often)
2 TBSP olive oil
½ tsp salt
¼ tsp ground black pepper
½ TBSP chili powder
1 (15oz) can white kidney beans, drained
1 (15oz) can red kidney beans, drained
2 (15oz) can of diced tomatoes, drain one
1 (10.5 oz) can of cream of mushroom condensed soup (I use Pacific Foods brand
since it’s gluten-free)
1 (1.3oz) packet of Trader Joe’s Taco Seasoning Mix
Directions:
Preheat a medium sauté pan and add 1 TBSP olive oil
Once the pan is hot, add the ground meat and break it up.
Season with salt, pepper, and chili powder and cook until browned throughout.
In a crockpot, add 1 TBSP olive oil, kidney beans, diced tomatoes, cooked meat, soup,
and taco seasoning. Stir to combine.
Cook on low for 4-6 hours, stirring occasionally.
I serve mine with shredded cheddar cheese, sour cream, and Trader Joe’s Organic
Corn Dippers (Think healthier Frito’s Scoops).
Enjoy!
Éclair Footballs
Ingredients:
Choux Pastry-
1 cup water
1 stick butter
½ tsp salt
1 ½ tsp granulated sugar
1 cup all purpose gluten free flour, sifted
3 eggs + 1 extra if needed
Custard Filling-
6 egg yolks
2 cups milk (use whole or 2%)
¾ cup granulated sugar
1 TBSP pure vanilla extract
¼ cup cornstarch
1 TBSP cold butter
Glaze-
4 oz semisweet chocolate chips
½ cup cream
4 oz white chocolate for decorating
Directions:
Choux Pastry-
Preheat oven to 425 degrees
Bring water, butter, salt, and sugar to a rolling boil
Remove from heat and stir in all of the flour at once (stir for 60 seconds) Return to heat for 30 seconds, then transfer to a stand mixer and allow to cool slightly (a few minutes) On medium speed, add eggs one at a time and scrape down sides after each one. Mix until smooth and glossy Prepare a baking sheet with parchment paper Put pastry dough in piping bag and cut a 1-inch opening Pipe eclairs two inches apart, you should get 8-10.
Make egg wash by mixing the extra egg with 1 ½ tsp of water. Brush the eclairs with egg wash. Bake for 15 minutes, then reduce the heat to 375 degrees and continue to bake an additional 25 minutes.
Allow to cool on wire rack, but before they are fully cooled, poke a hole in one end with the back of a wooden spoon.
Custard-
Heat milk to a boil and set aside Whisk egg yolks and sugar until fluffy Add cornstarch and whisk until lumps are gone Whisk in ¼ cup of hot milk, then gradually add the rest. Cook over medium heat, whisking constantly until mixture is thick and slowly boiling
Remove from heat and stir in butter and vanilla.
Cool slightly and store in the fridge until ready to use.
Glaze-
In a small nonstick saucepan, combine ½ heavy cream and 4 oz of chocolate chips. Stir over medium heat until smooth and slightly thickened
Assembly-
Put custard in piping bag (if you have a long metal piping tip that is perfect). Pipe custard into choux pastry shells. You should feel the éclair expand and pipe until it is full but before it bursts. Dip filled eclairs in glaze and place on parchment to dry. Melt white
chocolate chips in the microwave and put in a piping bag. Pipe football seam lines on eclairs.
Enjoy!
