Tag: Gluten free

Dinner Ideas

Sheet Pan Chicken Dinner

Helena HenniganLeave a comment

My friend had told me about this sheet pan cooking and how much she loved it for time saving and it’s deliciousness. So I had to check it out, and see how good it is; and I love it. I love the simplicity of it and how tasty everything turned out. Not to mention that there is only one pan to clean up!

I used some baby potatoes, a giant sweet potatoe, asparagus and two chicken breasts. I cut the chicken to chicken tender sizes, and the sweet potatoe into chunks that were similar in size to the baby potatoes.

The only trick is to have a timer that works and then put your food on the sheet pan in stages. I like cooking in stages because if you have something like asparagus and potatoes on the same pan the asparagus will be mushy before the potatoes are done.

Ingredients

  • 1 lb asparagus (green beans would be really good too)
  • 2 chicken breast, sliced into chicken tender sizes
  • 1 large sweet potatoe (carrots would be a great substitute)
  • 1 lb baby potatoes
  • 2 Tbspn Olive oil
  • 1-2 tspn salt
  • 1-2 tspn pepper
  • 2 cloves of garlic, peeled

Directions

  • Pre heat the oven to 400°
  • Slice the chicken breasts into chicken tender sizes.
  • Peel the sweet potatoes and cut them into about the same size as the baby potatoes.
  • Place the chicken on the pan, both types of potatoes and the peeled garlic and drizzle with olive oil, and sprinkle with salt and pepper.
  • Place in a pre heated 400° oven for 20-25 minutes.
  • When the potatoes are almost done, put the asparagus on the sheet and cook for another 10-15 minutes.
  • Always check the chicken to make sure it is thoroughly cooked before serving, and enjoy!
Salads and Sides

Garlic Green Beans

Helena Hennigan1 Comment
Garlic green beans

These bean are so quick and easy to fix, it took me under 20 minutes from start to finish. How easy is that! And it has super simple ingredients the green beans, salt, butter, and garlic; that is it.

My two year old ate more green beans than I did! She devoured them, in fact if I would have made more, I would have gladly eaten more too.

There are really easy ways to dress up these green beans but for today, I’m going to give you the basics and let you perfect them.

As soon as you see the beans changing color add some of that tasty butter and salt.

See how some of the beans are bright green, that is the finishing butter.

Ingredients

  • 1 lb green beans
  • 2-3 cloves of garlic, minced
  • 1-2 Tbspn butter
  • 1 tspn salt, to taste

Directions

  • Peel and mince the garlic, if you want to cut the ends off the green beans do that now as well. I usually don’t, just to save myself some time.
  • Heat a skillet to medium – medium high, and add 1 tablespoon butter and minced garlic.
  • Once the garlic starts getting fragrant, about 1-2 minutes, add the green beans.
  • Let them sit in the skillet for about 1-2 minutes, and then mix them and let them sit again.
  • (If you stir too much, they take longer because they don’t have time to heat through.)
  • Once the beans turn color, from the fresh green bean color to a bright green, add another tablespoon butter and sprinkle with salt for the finishing taste.
  • Mix the beans well to make sure they all have some butter and salt, and make sure they have all turned to that bright green color, and then immediately take off the heat.
Salads and Sides

Pan Fried Potatoes

Helena HenniganLeave a comment

Pan fried potatoes are delicious and I found an easy way to make them with out having to use too much oil, or butter.

I bought some baby potatoes last week at Costco and really wanted to make some smashed potatoes that I had seen on Pinterest. But when I read the different instructions, I saw that you had to use a pot for boiling and a pan for baking. I don’t like getting more dishes dirty than I have to.

I love fried potatoes, but they take an awful long time too. They tend to get mushy or too crispy while the insides are still raw. I found the trick that makes them perfect! I used my frying pan with a lid.

I put the potatoes in the pan with about an inch of water and some thyme. I then boiled the potatoes until they were just under done. I poured off the excess water and then added some butter.

The thyme infused the potatoes with a wonderful flavor and the buttery outside was crispy and delicious. Since the potatoes were basically done, I didn’t have to use as much butter for frying. The butter was mainly used to crisp up the outside and for flavor. The two key ingredients; butter and thyme, pack a punch of flavor.

Ingredients

  • 1 bag baby potatoes (enough to cover what ever pan you are using)
  • Fresh sprigs of thyme
  • 2-3 cloves of garlic
  • 1-2 Tbspn butter
  • 1 tspn salt

Directions

  • Wash baby potatoes and fill the pan with potatoes, garlic and 3-4 thyme sprigs. The potatoes should evenly coat the bottom of the pan. Don’t overcrowd the pan!
  • Add about half an inch to an inch of water to the pan and put the lid on and boil for 4-6 minutes. Check with a fork, the fork should be a little tough when piercing the potatoe.
  • When the potatoes are almost done, drain the excess water and add 1-2 tablespoons of butter. As soon as the butter is melted sprinkle with salt and fry.
  • Gently stir, let the skin get crispy. Taste to see if more salt is needed and serve.
Skin is crispy!
Dinner Ideas

Easy Pad Thai

Helena HenniganLeave a comment
Chicken Pad thai

I had a Costco chicken in the fridge that somehow did not get eaten immediately. Coscto chickens are such a good deal, they are hard to pass up. And if it doesnt get eaten immediately I have a protein ready to go for some kiddos that can turn instantly hungry. Besides the chicken, I also had a lot of veggies that had to be used.

After looking through Pinterest for some delicious dinner ideas, pad Thai looked amazing. I had some of the ingredients, but I figured I could make do with what I had and mix up the veggies a bit. While I was changing around the veggies and tweaking the garnish, I thought why not use the already cooked chicken breast.

Thankfully my girls were still napping, so I did quickly did all the prep work. I cut and cleaned all the veggies and chicken. Boiled some water for the noodles and mixed up the sauce. By the time the girls woke up, everything was prepped and ready to go for dinner.

I used the wide rice noodles, think like fettuccine noodles. I’m sure you could substitute fettuccine noodles if you don’t have the rice noodles, but I usually have some in the pantry. However your box of noodles say to fix them, follow the directions. Keep in mind that you are going to be stir frying them again, so make sure the first time you cook them it is more on the almost under done side than over done side.

Since the chicken was already cooked and the veggies cut, this was super easy to fix. The prep time took longer than the actual cook time. Make sure everything is ready to go when you start cooking, because it goes quickly.

I know that traditional pad Thai has chopped peanuts and bean sprouts for the garnish, but I didn’t have any so I improvised and added seasame seeds instead. Feel free to garnish with what you have. You don’t have to have everything, especially if you know what you like.

Stir Fry Ingredients

  • 2 cooked chicken breast, sliced into bite sized pieces
  • 1 bunch of asparagus, sliced
  • 2 cups broccoli, sliced
  • 2 carrots
  • 2″ ginger, minced
  • 2-3 cloves of garlic, minced
  • 1 package wide rice noodles

Sauce ingredients

  • 1/3 cup water
  • 4 Tbpsn soy sauce
  • 1 tspn fish sauce
  • 1/2 cup packed brown sugar
  • 4 tspn lemon juice
  • 4 tspn rice vinegar
  • 1 Tbspn chili garlic sauce (sriracha works great too), more if you like it spicy
  • 3 tspn creamy peanut butter
  • 1 tspn fresh minced garlic
  • 1 tspn fresh minced ginger

Garnish

  • 1 bunch sliced cilantro
  • 2 sliced green onions
  • Bean sprouts
  • 1 cup chopped peanuts
  • Seasame seeds
  • Lemon wedges

Directions

  • Mince the ginger and garlic and set aside.
  • Cut the asparagus and broccoli into bite sized chunks and set aside.
  • Slice the carrots as thinly as possible, and set aside.
  • Cut the cooked chicken breasts into bite sized chunks and set aside.
  • Fix your box of noodles according to the directions.
  • While the noodles are cooking, whisk the sauce together in a seperate bowl.
  • Heat a skillet to medium – medium high and add some vegetable oil. Add the minced ginger and garlic, and cook until fragrant. Once fragrant add the broccoli and let cook for a minute or two.
  • After about 2 minutes add the asparagus and carrots and a little less than half the sauce mixture and cook for another two minutes or so.
  • Make a well in the skillet with your vegetables and put your drained, cooked noodles in the skillet. Pour almost all of the sauce on the noodles and mix well. Heat through.
  • Taste to see if more sauce is needed or if you want to add more fish sauce or soy sauce (salt), lemon juice or rice vinegar (tangy), or garlic chili paste (spicy).
  • Once heated through, take off the heat and add fresh cilantro and fresh green onions. Mix throughly and top with sesame seeds, and a fresh squeeze of lemon.
Dinner Ideas

Hot and Sour Hearty Thai Soup

Helena HenniganLeave a comment

I went to Costco the other day and I love getting their fresh veggies and then thinking of ways I want to cook them. I had heard that mushrooms contain a lot of natural vitamin D, and with it being so rainy and gloomy I wanted something with lots of mushrooms. 

As I was looking through Pinterest, Hot and Sour soup came up, and while I enjoy a good cup of soup, I also didn’t have time to run to the store after the kiddos naptime just to pick up some wood ear and other miscellaneous hard to find ingredients. I was just going to make it without and then I saw a recipe for Thai hot and Sour soup. It looked good, but I like my soups to have a little more substance to them. I like to feel like I ate a meal rather than just drinking broth, so of course I had to add some more goodies. 

Sliced onion, minced garlic and ginger

I cut up some onions, ginger and garlic threw them in a pot with some coconut oil and some chili garlic sauce and sauteed them together. The smell was amazing! The garlic chili sauce is delicious, a little goes a long way.

I added some cooked chicken breasts and the cream from the coconut milk while I cut up the veggies. With the veggies prepped I added the chicken broth, mushrooms and lime zest and let it simmer until dinner. About half an hour before we were going to eat, I added the rest of the veggies, the green beans and carrots.

I like the thin rice noodles, the ones that come in a little single serving nest like clumps. I put one in each bowl and when you pour the steaming broth over the noodles; the noodles are done by the time the broth is warm. Just make sure you pour almost boiling broth over the noodles, and make sure all of the noodles are covered. 

Ingredients

  • 1 large onion, sliced
  • 4-5 cloves of garlic, minced
  • 2″ ginger, minced
  • 1 tspn chili garlic sauce (If you like more or less spice adjust accordingly)
  • 1 can of coconut milk
  • 2 cooked chicken breasts, shredded
  • 3 cups mushrooms, sliced ( I used button, but Portobello mushrooms would be delicious)
  • 1 lime, zest and juice
  • 1 1/2 -2 cups green beans, chopped
  • 1 carrot, thinly sliced
  • 1/2 bunch of cilantro, chopped
  • 1/2 teaspoon salt – to taste
  • 2 quarts chicken broth

Directions

  • Thinly slice the onion and add some of the coconut cream (from the can of coconut milk). While that is simmering, slice the garlic and mince the ginger and add to the pot. Let those cook down for a minute or two while you go and get the container of garlic chili sauce.
  • Add the shredded chicken with some more of the coconut cream and simmer on low for 3-5 minutes. 
  • Wash and slice the mushrooms. Thinly slice the carrot, and cut the green beans into bite sized chunks. Loosely chop the cilantro. 
  • Pour the coconut milk into the pot and stir. Add the chicken broth, mushrooms, salt and lime zest. Squeeze the lime juice into the pot. Taste to see if you want more “sour” or if you want more salt, add as needed. (If you have used up your lime juice, you can add rice vinegar a tablespoon at a time until the soup is as sour as you like.)
  • Add the green beans, carrots and cilantro a half an hour before serving. 
  • Serve over rice noodles, and enjoy!
Breads

Pão de Queijo “Brazilian Cheese Bread”

Helena HenniganLeave a comment

I love pão de queijo, cheese bread, it was always a special treat when we could get them from the bakery when we lived in Brazil. The ping-pong sized bread balls have a wonderful crunchy crust and a cheesey goey center. What was not to love! It was nearly impossible to eat just one.

  • Check out the crunchy crust and cheesey center!


After moving to the United States that was one of the foods I missed the most. My mom asked her sisters for their recipes, but up until recently some of the ingredients were hard to find, mainly tapioca flour. Thankfully big bulk stores now carry tapioca flour, so that means they are also GLUTEN FREE!

I tried several recipes; some were super time consuming and overly complicated. While others were sticky and did not have the same texture or flavor. After many trials and errors, I think I have finally cobbled together a decent recipe that is fairly simple.


These usually disappear quickly, I made 16 dozen for our family Christmas get together. Almost all were gone before we started dinner, and by dinner had completely disappeared. My 2 year old helped by eating half a dozen by herself, before we even left for the get together. They are addicting, and it doesn’t help that they are so easy to make!

After making these a few times there are a few important tips and tricks to help.

  • Always grease the mini muffin tin. Nothing is more frustrating than wanting to eat those yummy puffs, and not being able to get them out.
  • The batter has to have a runny consistency, like pancake batter
  • If you let the batter sit, it will thicken and you will have to add more water-even if you have already added the “required” amount
  • fill only half to 3/4 full


When you are pouring the batter into the mini muffin tins, it is okay if some if it drips. Those drips turn into yummy chip like crackers.

When you take them out of the oven, let the cool but take them out as quickly as you can. You do not want them to cool down completely or else you loose the outside crunchiness. 

Ingredients

  • Pre Heat oven 400°
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup water
  • 2/3 cup sour cream
  • 2 cups tapioca flour
  • 1 tsp salt
  • 5 oz. (1/2 wheel) Queso Fresco crumbled

Directions

  • Place egg, oil, milk, tapioca flpur and salt in a blender/food processor for 1-2 minutes or until evenly combined.
  • Add Queso Fresco and pulse until cheese is evenly combined.
  • Pour batter into mini muffin tin. (well greased)
  • Bake in preheated oven for 15 minutes or until golden brown.

Each batch makes about 8 dozen mini muffins. (Two full sized cookie sheets)

Salads and Sides

Cabbage Salad

Helena HenniganLeave a comment
Cabbage Salad

Cabbage Salad

My daughter loves eating this all the time, almost as much as rice and beans. Yesterday she even helped “cut” everything. She had so much fun using the chopper. Plus she got to use up some energy on a cold, rainy day. 

I grew up making this salad so when people ask what’s in it I tell them; cabbage, onion, oil, salt and vinegar. Thats it! 

Now raw onions are not my favorite, but they are important for this salad. They give the bite of flavor that is key, if you leave them out the salad will not taste the same. 

If you are short on time, feel free to use the pre cut cabbage in a bag. You might have to adjust the measurements of the oil, salt and vinegar, but that should be easy. I like the cabbage to be sliced really fine I think the salad dressing soaks in better. 

Simple ingredients

Ingredients

  • 1 small-medium sized cabbage
  • 1 onion
  • 1-2 tsp salt
  • 1/4 cup oil
  • 1/3 cup white vinegar

Optional Ingredients

  • 1 green pepper, sliced
  • 1 bunch cilantro or parsley, sliced

Directions

  • Slice the onions thinly, and place in a mixing bowl. Pour the vinegar over the onions.
  • Slice the cabbage into thin, small pieces (think slaw) 
  • If you are adding the other veggies, slice and put into mixing bowl too. 
  • Put everything into the mixing bowl with onions, sprinkle with salt and oil.
  • Mix everything together, make sure you get to the vinegar that is on the bottom of the bowl. 
  • Once everything has been coated, taste it. Sometimes you might need more salt, or vinegar -Cabbages don’t come in exact sizes.
Dinner Ideas

Spagetti Squash Stir Fry

Helena HenniganLeave a comment
Spagetti Squash Stir fry

This past year I grew Spagetti squash, I planted a few and I swear they multiplied. Thankfully they are versatile and I have been finding creative ways to use them.

The easiest way to cook them is in the oven at 350° until the outside turns a little golden brown on the outside; anywhere from an hour to two and a half. After it has cooled, scoop out the seeds and meat and fix it up. I wrote an little more detailed version a bit ago on how to cook a Spagetti squash.

We have eaten it with Spagetti sauce, mac and cheese and I have made it into a delicious chicken and bacon cheesey Spagetti squash. The chicken and bacon was amazing, but there had to be other ways to eat it.  

I made a ground beef stir fry the night before and it was really good. I had some left over and thought why not add some Spagetti squash. I threw a football sized Spagetti Squash in the oven and pulled the ground beef out of the fridge.

I cut up some garlic, put the ground beef in the pan to warm up while I scooped out the squash. The garlic was smelling lovely, I put the squash in, added some soy sauce and let it simmer. It turned out amazing! I will definitely be making this one again.

If you don’t have any beef stir fry in the fridge I added how I made mine to the ingredients and directions. 

Ingredients

  • 1-2 lbs ground beef ( chicken, or carne asada would work too)
  • 1 Spagetti Squash
  • 1 Tspn Hoisin sauce
  • 1 onion, sliced3-4 cloves of garlic, sliced
  • 2″ section of fresh ginger, minced
  • 1/2 bunch of cilantro, chopped

Directions

  • Preheat the oven to 350°
  • Pierce the Spagetti squash and place in an oven safe dish with about a half an inch of water.
  • While the squash is cooking slice the onions and put them in a large skillet. With the onions cooking, slice the garlic and mince the ginger.
  • Put your meat in the skillet and brown it. Add some half the soy sauce, half the Hoisin sauce to the meat. I like to add half of the garlic and ginger at the beginning of cooking the meat and also near the end. If you want to put the ginger and garlic one time, I would add it at the beginning, when you add your soy and Hoisin sauce. 
  • Let the meat cook thoroughly and set aside.
  • When the squash is done, usually golden brown on the outside, take it out and let it cool.
  • Cut the squash in half and scoop out the seeds. 
  • Scoop out the squash and place directly into the skillet with the cooked meat. Heat on medium, and add a tspn of soy sauce. Stir and taste to see if more salt or soy sauce is needed. 
  • Cover and let heat through. Add the cilantro when you have turned off the heat, but everything is still hot.
Dinner Ideas

Chicken Bacon Spagetti Squash

Helena HenniganLeave a comment
Chicken Bacon Cheesey Spagetti Squash

We had a snow today and the girls loved being outside. With all the snow on the ground, I wanted a cozy meal. Thankfully I had baked a Spagetti squash yesterday and I knew exactly what I was going to do with it.

I scooped out the Spagetti squash and put it in a bowl with some sour cream and pesto. I looked in the fridge for some protein and found a cooked chicken breast. So I sliced that up, but only one little chicken breast in a 9×9 dish didn’t seem like enough protein. I pulled out some bacon bits that I got from Costco the other day and added that to the mixing bowl and mixed away. I sprinkled it with some mozzarella cheese and threw it into the oven.

It started smelling delicious after twenty minutes, but I wanted the cheese to get nice and golden. It was a hard wait, but so worth it! Every bite had a little bit of bacon with a whole lot of cheesey creamy goodness. Plus you don’t have to use that much bacon to get a great flavor.

Check out the chicken and bacon in that bite!

Ingredients

  • 1 large spaghetti squash, cooked
  • 2 tspn garlic powder
  • 1 tspn salt
  • 1/2 tspn pepper (or more if you like)
  • 3/4 cup sour cream
  • 2 Tbspn pesto
  • 1 Chicken breast, cooked and sliced
  • 1/2 cup bacon bits
  • 3/4 cup shredded mozzarella cheese

Directions

  • Preheat oven to 350°
  • Scoop the Spagetti squash into a medium sized mixing bowl. Add you garlic powder, salt, pepper, pesto and sour cream. Mix thoroughly.
  • Add bite sized pieces of chicken breast and the bacon bits. Mix again and taste to see if more salt or pepper is needed.
  • Place mixture into an oven safe 9×9 dish, and spread evenly.
  • Sprinkle with mozzarella cheese and place in oven for 25-30 minutes, or until cheese is melted and golden.