Gluten Free

Buffalo Chicken Chowder

If you ask anyone who knows me, they’ll tell you that I am absolutely obsessed with all things buffalo. If a dish has buffalo sauce incorporated, odds are that I will try it and love it. And given that it’s Winter and temperatures around here are finally getting back down again (we had a brief warm-up recently), I’ve been craving some cozy soups lately.

I’m the first to admit to anyone that while I love cooking/baking and being in the kitchen – I am not a recipe developer. Creating recipes is not necessarily a strength, but I do know how to follow them. But with that being said – I actually did create this one! I borrowed some favorite components of other delicious soup recipes and threw this one together.

Buffalo Chicken Chowder

Buffalo Chicken Chowder

Ingredients:

  • 2 cups shredded, cooked chicken (I use rotisserie chicken!)
  • 2-3 medium sized russet potatoes, cubed
  • 1 can mild diced tomatoes with green chilies, drained
  • 64 oz chicken broth
  • 1/3 cup hot Sauce (Frank’s Red Hot Original is my favorite!)
  • 1 T ghee
  • 1/2 white onion, diced
  • 1-2 tsp minced garlic
  • 1/2 tsp pepper
  • 1/4 tsp salt

Directions:

  • Melt the ghee in a large pot over medium heat. Add the onion and cook until onions are translucent. Add minced garlic and saute for about a minute. Add all remaining ingredients except the chicken. Bring to boil and cook until potatoes are tender, about 8-10 minutes.
  • Once potatoes are tender, add in the cooked chicken breast and stir to combine. Serve hot!

Cauliflower Gnocchi with Pesto and Chicken

When Trader Joe’s first debuted their cauliflower gnocchi in the frozen section a few months ago, I was super excited that it was a product that was not just gluten-free but also paleo. I tried it soon after it hit shelves and served it with a marinara sauce and while it was good, I wasn’t necessarily wowed. Recently, though, as I’ve been taking steps to getting back in the gluten-free eating game I found myself pinning all sorts of gnocchi-based recipes to try with the cauliflower gnocchi and ultimately decided that my next gnocchi attempt would be with a pesto sauce.

So I picked up a bag of the cauliflower gnocchi, Trader Joe’s vegan pesto (seriously, SO good, and dare I say way better than any traditional pesto I’ve ever tried), and some chicken breast tenderloins. I cooked the gnocchi according to the directions on the package and while that was going, I seasoned the tenderloins with TJ’s 21 Seasoning Salute and cooked them in a separate skillet. Once the chicken and gnocchi were cooked through, I chopped the chicken up and tossed it with the gnocchi and pesto.

Cauliflower Gnocchi with Pesto and Chicken

GAME CHANGER, MY FRIENDS!

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