Saturday, September 17, 2011

Gluten-Free Corn Bread and Southwestern Chicken Chili

Every 5 weeks, my family gets together for Hair Day in my mom's garage.  It's never a dull moment as all 6 kids (ages 15 monutes to 14 years old) are all there.  Playing, yelling, riding the John Deere gator. . . 

Each time we plan a lunch to share.  Today's meal is Chicken Enchiladas, Southwestern Chicken Chili and Gluten-Free Cornbread.

Gluten-Free Cornbread (recipe from King Arthur Flour website)
1 1/2 c. corn meal
1 1/2 c. gluten free multi-purpose flour
1/4 c. buttermilk powder
2 T. King Arthur's cake enhancer (optional)
1 T. baking powder
3/4 t. salt
1 t. xanthan gum
1/2 t. soda

Whisk the dry ingredients together.

In Mixer Bowl, whisk together:
5 T. melted butter or oil
1/2 c. brown sugar
1 1/2 c. water
1 T. vinegar
3 large eggs

Start adding dry mix to wet mix, 1 cup at a time.  When all added, beat 2-3 minutes.  Grease 9" square pan.  Pour mixture into pan and smooth with wet fingers or flat spatula.  Allow cornbread to sit 10 minutes.  Bake at 350 degrees Fahrenheit for 25-30 minutes.

Southwestern Chicken Chili (recipe from my sister's friend, Becky)
1 Rotisserie Chicken
1 can chicken broth
1 jar Newman's Own Black Bean & Corn Salsa (this is a must)
1 large jar Northern Beans
8 oz. shredded pepper jack cheese (for gluten-free, purchase block of pepper jack cheese, shred)

Shred Rotisserie Chicken, place all ingredients in crock pot.  Cook until cheese melts.

Don't forget, this is the key ingredient

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