When it’s getting on to Christmas or when the house is overrun with visitors and time is at a premium, easy but different recipes are just what you need. Here are two easy recipes today, one a chicken dish with a difference. The other fritters with a difference.
Pimento Chicken
Ingredients
3 pound of chicken breast or thighs
Half cup gluten free plain flour seasoned with salt and pepper
2 ounces margarine
1 medium Spanish onion
1 large clove garlic
3 ounces salami (Danish if you like it mild, Spanish if you like it hotter)
2 cups gluten free cream of chicken soup
Half teaspoon mixed herbs
Quarter cup chopped pimento
1 cup grated tasty cheese
Method
Cut chicken breasts or thighs into serving portions. Toss in the seasoned flour.
Melt margarine in pan. Add chicken pieces and sauté 10-12 minutes. Move chicken pieces around often so they do not stick. Ensure pieces are golden brown all over.
Remove from pan and drain on absorbent paper before putting into a greased ovenproof casserole dish.
Add onion, garlic and salami to pan and sauté till onions are transparent.
Blend in remaining seasoned flour and herbs. Cook, stirring for 2-3 minutes. Pour in the chicken soup and stir till boiling. Add pimentos and half of the cheese. Pour over the chicken pieces.
Cover and bake in a moderate oven for 25 minutes. Remove lid. Sprinkle the remainder of the cheese over and bake another 10 minutes.
Cheesy Ham and Corn Fritters
Ingredients
I cup canned corn kernels drained
4 ounces low fat tasty cheese shredded
2 ounces ham
Third cup Gluten Free SR flour
Half teaspoon salt
Pepper
2 eggs
Canola oil
Method
Separate eggs. Mix together, corn, shredded cheese, GF flour, ham and egg yolks.
Beat egg whites till stiff and fold into mixture.
Heat oil in pan. Drop tablespoons of fritter mixture into hot oil.
Fry till golden turning once
Makes 12 fritters.
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