Gluten Free Hot Wing Chicken Bites

Borrowed and adapted to Gluten Free from Creole Contessa's Recipe. This recipe is high in protein from the chicken as well as the Greek Yogurt. I changed the recipe to Fat Free yogurt but you could also use the original recipe's low fat version.

I am glad to report that Ken's Chunky Blue Cheese dressing is Gluten Free per their statement on their page. The original recipe calls for Tabasco brand Hot Sauce. Unfortunately, according to Tabasco's list of their products that are Gluten Free their regular Hot Sauce isn't on the list of gluten free products. So I suggest going with Frank's Red Hot Sauce because it IS, for sure, gluten free.

Hot Wing Chicken Bites 

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 1/2 lb. boneless, skinless, chicken breast
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
2 eggs, beaten
2 cups Bob's Red Mill All-purpose flour
Extra Virgin Olive Oil
gorgonzola cheese, to garnish

For the Wing Sauce:

1 cup of Frank's Red Hot Sauce
1 cup of Kens blue cheese salad dressing
1/4 cup of Chobani Greek Yogurt Fat Free, Plain

Directions:

To prepare wing sauce, place all ingredients into a bowl and mix well. Reserve one cup of mixture to marinate chicken in.

Place remaining sauce in a small saucepan, bring to boil, reduce heat and simmer for about 5 minutes. Remove from heat and set aside. 

To prepare chicken, mix seasoning blend and set aside.  Place flour into a bowl season with 1 tablespoon of seasoning blend, mix well and set aside. 

Rinse chicken and pat dry, cut chicken into 2 inch chunks and place into a bowl.  Add beaten eggs, 1 cup of wing sauce and remaining seasonings to chicken and mix well.

Refrigerate until ready to use.

Heat oil in a large pot, filling only half way with oil to prevent splatters. When oil reaches 350 degrees, it's ready to fry the chicken.

Place chicken chunks into seasoned flour in small batches. Fry chicken for about 7-8 minutes, turning over while cooking.

Remove chicken from fryer and drain on paper napkins.

Place chicken in bowl that has a lid, add some of the wing sauce and toss until coated in wing sauce. Repeat until all the chicken has been cooked, do not crowd the pan.

Garnish with gorgonzola cheese. 

Easy and Healthy Shrimp Scampi

I found this recipe on Smoked N Grilled.com It's healthy and looks divine! :D Also Gluten free as there is no wheat in the recipe at all! Shrimp is nothing but protein! I eat it at least once or twice a week every single week. 

Easy & Healthy Shrimp Scampi

Ingredients

• 4 tsp olive oil 
  
  
• 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
• 6-8 garlic cloves, minced 
  
  
• 1/2 cup low sodium chicken broth 
  
  
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup + 1 T minced parsley 
  
  
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 4 lemon wedges

Preparation

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4. Makes 4 servings

Gluten Free Coconut Shrimp

I'm new to this whole writing out recipes thing. So please be kind with any comments. ;) 

I started cooking/eating gluten free last summer when I was dating a man with Celiac Disease. My goal was to make the things he loved and hadn't eaten in a long time gluten free and in the process found that my body felt better when I ate gluten free myself and my kids didn't even notice when most of the things I made were gluten free. So I stuck with it even after that relationship ended. 

My current boyfriend has some digestive issues and gluten free helps. This is one of my favorite recipes because it's sweet and has a creamy texture to it. 

I have considered using cajun seasoning in these to give them a little spice but haven't yet. So that is a modification you could try. I use regular cows milk because we have that on hand the most. However, I have used soy milk and almond milk and it works just as well. 

Gluten Free Coconut Shrimp

1 pound of Large sized shrimp thawed and peeled(I buy the easy peel kind) 

1 bag of sweetened coconut

1 cup of gluten free all-purpose flour(I prefer Bob's Red Mill Gluten Free Flour)

1 cup of milk(any kind)

1/4 cup of Extra Virgin Olive Oil(approximate measurement. Use enough for a thick cover in your particular frying pan.)

Thaw and peel the shrimp. Then soak them in a bowl with the cup of milk for at least 20 mins. When I peel them I immediately put them into the bowl with the milk which ensures that they soak long enough. The longer you soak them, the better. You can even soak them overnight if you choose. 

Put the flour(and any other spices you choose to use) into a bowl and put the coconut into a separate bowl. dredge one shrimp at a time in the flour, then dip it back into the milk. This makes the flour good and sticky. Drop the wet dredged shrimp into coconut and cover it with coconut. 

I lay them onto a paper plate until it's good and full. Then I put them all into the frying pan with the 1/4 cup of oil. Cook them on Medium High heat for approximately 2-3 mins then flip and cook for another 2-3 mins until crispy and golden brown. 

Move to a paper towel on a plate to dry and serve. I prefer to serve mine with a good salad. :D