Ingredients:

4 cups  grilled chicken breast, chopped (rub chicken with extra virgin olive oil season with garlic,salt and pepper, then grill)

2 cups celery (finely chopped)

1/2 cup roasted almonds – (put raw almonds on cookie sheet bake at 250 degrees F  for 4 minutes then sliver almonds)

1 1/2 cups Mayonnaise (Grapeseed Vegenaise is preferred but Hellmans works well)

2 TBSP fresh parsley (can subtitute 1 tablespoon dry parsley)

1/4 cup green onion (minced)

1/4 tsp garlic powder

salt (to taste)

pepper (to taste)

Instructions:

In a large mix bowl add your cooked, chopped chicken, celery and your roasted, slivered almonds. In a separate bowl add GF mayonnaise, garlic, parsley and green onions. Mix well. Fold into chicken mixture. Add salt and pepper to taste. Cover and refrigerate. Can be made a day in advance.

 
Posted
AuthorJanene Peterson
Categoriesappetizers

 This is a delicious recipe.

Ingredients: 

  • 3 cups Auntie's gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened *
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 TBSP GF vanilla extract
  • 2 large eggs
  • 1 - 2 cups  Guittard chocolate chips (2 cups/12 oz) *

Directions: 

PREHEAT oven to 350 degrees Fahrenheit

COMBINE flour, baking soda and salt in small bowl. Beat butter, in mixer, until creamy  gradually add granulated sugar and  brown sugar blend mixture lightens in color.   Add vanilla extract and  eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Do not over mix.  Stir in morsels.  Dough should be a just little tacky.   Best left in refrigerator overnight . Drop by rounded tablespoon onto ungreased baking sheets.  

BAKE for 9 to 11 minutes or until golden brown. If making larger cookies reduce heat by 10 degrees and cook 12-15 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

* For dairy free version I use a vegan Margarine and Enjoy life Chocolate chips.

 

gluten-free-chocolate-cookies.JPG
Posted
AuthorJanene Peterson
Categoriesdesserts