Food for Robby
Gluten free, low dairy and low fodmap
We love to grill no matter where we are, on the road or at home and this recipe became a HUGE family favorite the first time I made it. Robby loved it so much he asked me to make it each week for three weeks in a row!
Although we have eaten Chinese pork char Siu at our local Chinese restaurants I had never made any kind of char Siu recipe at home. When our Daughter Amanda was little she always called them the little red things, I think she still calls it that to this day! I’m looking forward to making this chicken version for her when we see her and her family in the spring!
We made this with spicy roasted green beans (and easy fried rice that is already on the blog) that you will see in tomorrows post!
Note- this recipe uses beet powder that I ordered from Amazon. The beet powder gives the dish that bright red color that it’s known for. It does not change the flavor. I prefer this much more than adding the food coloring.
NOTE- this recipe marinated for 24 hours! Can marinate a shorter time if needed but the longer the better.
INGREDIENTS
1/4 cup brown sugar
1/4 cup honey
1/4 cup ketchup
1/4 cup Tamari sauce
3 Tablespoons beet powder
2 Tablespoons rice vinegar
1 Tablespoon gluten free hoisin sauce
1/2 teaspoon Chinese five spice powder
Pinch of salt
Pinch of pepper
2 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
Cooking spray
DIRECTIONS
In a large bowl mix together brown sugar, honey, ketchup, Tamari sauce, beet powder, rice vinegar, hoisin sauce, five spice powder, salt and pepper. Add your bite sized chicken pieces and mix well coating all of the chicken in that red sauce! Cover and refrigerate for 24 hours.
Soak your wooden skewers in water.
When ready to grill, heat your grill and spray with non stick spray.
Skewer the chicken pieces on your wooden or steel skewers. Place your skewers on your hot grill and Cook chicken until completely cooked through depending on how hot your grill is it will take 10-15 minutes turning occasionally.
Serve warm!
Enjoy!
I came across this recipe on Pinterest from “The gluten free gathering” and I’m so glad I did! This bread is not only easy to make but it’s absolutely delicious! Jim, Robby and I devoured this bread. It was delicious warm from the oven or room temperature with a cup of coffee or tea!
I made this in 3 mini loaf tins as I usually share with friends and neighbors but no way did we share this, after one bite we all knew this lemon strawberry loaf was all ours!
INGREDIENTS
1/2 cup vegetable oil
1 cup granulated sugar
1 lemon , zested
1/4 cup fresh lemon juice, 1 large lemon
2 eggs
1/2 cup milk, I used fare life
2 cups gluten free flour, I used 1 for 1 that includes xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of chopped strawberries
Sprinkle of raw sugar on the top if desired
Note-this would be great with a lemon drizzle on top. Powdered sugar mixed with lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Spray or line a 9×5 loaf pan or 3 mini loaf pans and set aside.
Zest the lemon into a large bowl, juice the lemon also adding it into the bowl. Add the oil and sugar to the bowl the. Add eggs one at a time and mix until smooth.
Add the milk and mix.
Add the gluten free flour, baking powder and salt mix until combined.
Add the chopped strawberries into a bowl with 1 teaspoon of gluten free flour, mix to coat the strawberries. This will keep the strawberries from going to the bottom of the loaf.
Fold the berries into the batter.
Pour the batter into your prepared loaf pan or pans.
Top with turbinado/raw sugar if desired.
Bake in the middle rack for 65-75 minutes if using a large loaf pan or 30 minutes if using the mini loaf pans. If you are making the larger loaf and the top starts getting to brown you can cover the loaf with tin foil.
Allow loaf to cool in pan for 30 minutes if using larger pan or 10 minutes using mini loaf pans.
Remove from pan and let cool on a wire rack.
Enjoy!
I wanted a quick and easy recipe using a rotisserie chicken that I picked up at the store and this recipe was perfect. I made this gluten free by using rice flour but you can use all purpose flour. This recipe turned out to be VERY forgiving as in my rush I added all of the broth into the pan instead of adding a small amount then the flour to thicken the sauce BUT to my surprise the sauce thickened nicely! That was a very happy surprise! I served this over rice but pasta would be delicious as well. Jim, Robby and I really enjoyed this dish. This will become a regular on my menu!
INGREDIENTS
1 rotisserie chicken, shed the chicken into pieces. Don’t add the skin
1 onion, chopped
1 Tablespoon olive oil
2 cups chicken stock
1/2 cup dairy free sour cream or regular
1 Tablespoon sweet paprika
1 teaspoon mustard powder
1/4 cup rice flour or all purpose
2 cloves of crushed garlic
Salt to taste
Pepper to taste
Cooked rice for serving/or pasta
DIRECTIONS
In a large skillet over medium heat add the olive oil, garlic and chopped onion. Cook until the garlic and onion have softened, about 5-6 minutes. Add the chicken stock into the pan along with the flour and let cook until you get the desired thickness, if it gets too thick simply add more stock. Add 3 cups of your cooked, shredded chicken. Add paprika, mustard powder and sour cream. Mix well. Add salt and pepper to taste. Once the chicken is warmed through remove from heat and serve warm.
Can be served over cooked rice as we did or over cooked pasta.
Enjoy!
As soon as I saw this recipe on Pinterest I knew Robby would love it and boy was I right! This is made gluten and dairy free, but I’m sure you could make it with dairy ingredients and it would be just as tasty!
I used a boxed gluten free brownie mix from stonewall Kitchen as that’s the best we have found but use your favorite brownie mix.
This takes time to cool so it’s a perfect make ahead dessert.
I found this recipe at www.thenomadicfitzpatricks.com
INGREDIENTS
1 box of gluten free/ dairy free brownie mix along with ingredients listed on the box to make the brownies.
1 package gluten free Oreo’s
8 ounce container of dairy free cream cheese
1/4 cup dairy free sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten for the cheesecake layer
INSTRUCTIONS
Preheat oven to 325 degrees. Grease an 8×8 pan or 9×9 pan and set aside.
Prepare the brownie mix according to the package BUT DO NOT BAKE! Once mixed pour the batter into the prepared pan. On top of the brownie mixture add a layer of the Oreo’s , about 16. You can also cut some of the Oreo’s in half to fill in any gaps. That is the Oreo layer.
In a separate bowl whisk the dairy free cream cheese, dairy free sour cream, sugar and vanilla. This will be thick. Whisk the two eggs in a bowl and add those to your cream cheese mixture and stir until smooth.
Pour this mixture over your Oreo layer and spread evenly with a spatula, thus is your cream cheese layer.
Lastly crush 4 Oreo cookies and sprinkle them over the top of the cheesecake layer.
Bake for 40-45 minutes or u til edges are slightly golden brown. Cool the brownies to room temperature for about an hour then chill in the fridge for an additional 2 hours before slicing and serving.
Keep stored in the fridge.
Enjoy!
Robby recently went to Georgia to be with some friends and they went to Chik-Fil-A a few times And robby just raved about the sauce, he could not get enough of it. We don’t have Chick-Fil-A near us but luckily they sell their sauce at the grocery store. Needless to say I picked up a couple bottles for robby to have on hand. I have to admit we all love this sauce! (The original sauce) . It’s creamy and a little Smokey perfect for dipping, on a burger but I thought why not deviled eggs? Let me say these eggs were gone within five minutes of me finishing them! I’m not sure I will be allowed to make another deviled egg recipe!
These would be great for any of your summer picnics or just because! These may not be pretty but they are beyond tasty!
Recipe Can easily be doubled.
INGREDIENTS
5 hard boiled eggs
1/4 cup mayonnaise
1/4 cup Chik-Fil-A original sauce
Pinch of salt
Pinch of pepper
2 slices of cooked bacon, crumbled
DIRECTIONS
Slice your hard boiled eggs in half and remove the cooked yolks into a small bowl. When you have all of the yolks in the bowl I like to mash them with a fork until they are well broken up. I like my filling on the smooth side so I mash them well but it’s totally up to you. Once the yolks are mashed add the mayonnaise and the sauce. Add a pinch of salt and pepper and mix well. Using a piping bag or simply a zip lock bag as I do add the filling to the bag, snip the bottom if using a zip lock bag and fill the egg whites and top with crumbled bacon.
Enjoy!
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