Chicken parmesan! It’s one of those classic dishes I’ve always loved but never wanted to tackle. The original recipe from AllRecipes.com was not gluten-free, but it was close because the chicken wasn’t breaded. I decided to give this a try, and by making my own croutons, I had a gluten-free dish that was divine! The best part is that you can stash the leftovers in the refrigerator for a super-fast weeknight dinner.
This is a delicious way to prepare chicken that can be served over rice, buckwheat, or just with corn tortillas. The chicken is fork-tender and this dish heats up for leftovers nicely.
This is a Southern classic done California style. Hoppin’ John actually has a rich history, which one legend says started in 1841 when a crippled black man known as Hoppin’ John sold the dish on the streets of Charleston. The dish has African/French/Caribbean roots and eating it on New Year’s Day is supposed to bring a prosperous year filled with good luck.
The Hoppin’ John ingredients symbolize different things. For instance, the tomatoes will help to bring good health while the peas symbolize coins. The greens are supposed to add wealth to the new year. And when eaten with cornbread, which is the Southern tradition, this is supposed to further symbolize wealth.
Here’s an easy way to make a delicious Parmesan Chicken. It’s a great dish for a cool day and you can pair it with the Roasted Brussel Sprouts recipe for a complete meal. To make this gluten-free, simply replace the croutons and marinara sauce with gluten-free varieties.
Cozy Up To A Warm Bowl Of Taco Chili. We’ve had this Turkey Taco Chile done gluten-free style and it’s terrific. The only changes we made to make sure it was gluten-free were to replace the ranch salad dressing mix with a dry soup mix and use a gluten-free chicken broth. We topped it with some cheddar cheese and served it over buckwheat. It was terrific!