This week my mom and I made the meal together since we are at her house. We made two versions of both recipes, gluten free and regular, and everything turned out delicious!
We started early with the chicken as suggested by Heidi. We went with chicken breast with rib meat (bone in and with skin for more broth flavor) because we thought it would give us more meat than the fryer (and was on sale). While the chicken was cooking and cooling, we diced up and sautéed the onions and green peppers to give them a bit more flavor.
We halved the gluten free version and used brown rice spaghetti noodles and Progresso Mushroom Soup. Since the mushroom soup is thinner than the condensed soup I didn’t add the extra cups of broth later. We followed the recipe with the regular version, making a full pan. It would have been a good idea to make half and freeze half as Heidi suggested. To make the prep process faster you could use canned chicken, cook the spaghetti in broth and not sauté the veggies but then you might not feel like a true pioneer woman! We used 4 of the split chicken breasts and it gave us twice as much chicken as needed so we will use the rest to make enchiladas tonight.
Baking in the oven. Left = regular, right = gluten free
Here is the regular version all dished up and ready to eat!
Here is the gluten free version. They pretty much tasted the same except I added a little extra cayenne to mine.
For the dessert we used frozen blackberries so it took about 10 minutes longer to cook the cobbler. Again, we made both a regular and gluten free version. It was a very easy recipe with the self rising flour. For the gluten free we just used Pamela’s gluten free baking mix. Paired with vanilla ice cream it was delicious!
Regular cobbler pic – forgot to take one of it dished up with ice cream because we were in such a hurry to eat it! – this gives a good view of the inside goodness though:)
Gluten free cobbler paired with ice cream and ready for consumption. Soooo good!
2 comments:
Wow, you guys really got into it! That is awesome. I feel like I took a shortcut on everything. I just used frozen boneless skinless tenderloins, chicken stock instead of the broth because mine was just watery, pre-cut onions etc. It actually turned out really good though. All the boys in the house loved it. It a keeper for me!
Kim, I would totally take shortcuts :) I just actually had the time that week. I can't wait to try the dessert. Maybe tonight. Since my little helpers are at school I can run in a get the few things i need with ease (and any arguements).
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