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Air Fryer Entrée Gluten-Free Recipes Starter

Air Fryer Chicken Wings – Spicy, Sweet & Savory

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings

Spicy, Sweet & Savory

I don’t know about you, but I’m kinda sick of regular ol’ buffalo wings. I guess I’ve reached the point in life where I’ve nearly eaten too many of them. Well… that’s not entirely true. There’s one exception to this “rule”. If there’s a truly amazing sauce, I can still put away a dozen (or two) in one sitting. I’m happy to report that these Air Fryer chicken wings fall into the latter category.

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Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings - Spicy, Sweet & Savory
Author: 
 
Ingredients
  • 2 pounds fresh chicken wings
  • salt & pepper
  • 2 Tbsp. butter
  • ½ cup Franks Original (not the buffalo)
  • ¼ cup molasses
Instructions
  1. In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Place wings into Air Fryer in a single layer with the tips facing down.
  2. Set Air Fryer timer for 20 minutes and cook at 400 degrees. After 10 minutes pass, flip the wings so that the tips are facing up. Then flip again every 5 minutes after that.
  3. Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined.
  4. Once cook time is complete - add wings to bowl and toss well to coat fully.
  5. Place wings back in Air Fryer (tips down) and cook for another 5 minutes at 350 degrees.
  6. Remove wings and transfer to a plate with a paper towel to drain excess fat.
  7. Serve and enjoy!


Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

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Gluten-Free Instant Pot Recipes Soup

Grandma B’s Instant Pot Chicken and Rice

Instant Pot Chicken and Rice | The Foodie Eats

Grandma B’s Instant Pot Chicken and Rice

Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good and my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can’t ask – but I’m pretty sure this Instant Pot Chicken and Rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.

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Grandma B's Instant Pot Chicken and Rice | The Foodie Eats

Grandma B's Instant Pot Chicken and Rice
Author: 
 
Ingredients
  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups long grain white rice (we like basmati)
  • 4 tsp. salt
  • 2 tsp. black pepper - separated
  • 2 Tbsp. lemon juice
Instructions
  1. Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 25 minutes on high pressure.
  2. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
  6. Serve and enjoy!
Notes
I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy.


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Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

With Nutritional Yeast Vinaigrette

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

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Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

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Kale and Brussels Sprout Salad
Author: 
 
Ingredients
  • 1 lb. Brussels sprouts
  • 1 small bunch kale - de-ribbed, shredded
  • 4 radishes - cut into eighths
  • 1 apple - diced
  • 1 pear - diced
  • 5 Tbsp. lemon juice - separated
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup agave nectar
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ cup nutritional yeast
  • ¼ cup grapeseed oil
Instructions
  1. Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  2. In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  3. Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  4. Serve and enjoy!


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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

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Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

Instant Pot Baby Lima Beans
Author: 
 
Ingredients
  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water (really just enough to cover beans)
  • ½ tsp. black pepper
  • 2 Tbsp. butter (can sub vegan butter)
  • 1 bay leaf
  • 1 tsp. salt
Instructions
  1. Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes on low pressure.
  2. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!
Notes
If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule of thumb to always add salt to beans AFTER they are cooked.


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Gluten-Free Instant Pot Recipes Soup

Instant Pot Chili

Instant Pot Chili | The Foodie Eats

Instant Pot Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. And since we’re (finally) expecting some cold weather this week, it’s only right that we share this adaptation of our Granny’s chili. I’d be willing to put this Instant Pot chili recipe up against any other one that you find. But, I could be biased since she is my Granny.

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Instant Pot Chili | The Foodie Eats

Instant Pot Chili
Author: 
 
Ingredients
  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 3 tsp. salt - divided
  • 1 large onion - diced
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 large green pepper - diced
  • 28 oz. can tomatoes - petite diced
  • 1 cup chicken stock
  • 1 bay leaf
  • 2 cans red kidney beans - drained and rinsed
  • 1 can creamed corn
  • 2 Tbsp. cornstarch
  • 3 Tbsp. water
Instructions
  1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
  2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid, close vent, and switch to manual setting for 12 minutes on high pressure.
  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.
  4. Once cook time is complete, allow pressure to release naturally. Then remove lid and switch back to sauté setting. Add beans and cornstarch mixture to the IP and stir until it thickens, about 3 minutes.
  5. Switch IP to warm setting, then serve and enjoy!


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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John

Vegan or Not!

With the new year approaching, I feel it’s only right that we share a southern tradition with you: black-eyed peas! And the legend says that eating them for New Year’s Day will bring good fortune. Well, I may not be a big believer in luck, but I am one who loves traditions. So please enjoy this incredibly easy Instant Pot Hoppin John recipe. And if you make two minor adjustments, it becomes as vegan as it gets!

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Instant Pot Hoppin John | The Foodie Eats

Instant Pot Hoppin John
Author: 
 
Ingredients
  • 1 medium onion (about ½ cup) - diced
  • 1 carrot - peeled, diced
  • 2 celery ribs - diced
  • ½ jalapeno - diced
  • 2 Tbsp. bacon grease (or olive oil)
  • 2 tsp. garlic - minced
  • 1 Tbsp. apple cider vinegar
  • 1 cup rice
  • 2½ cups chicken or vegetable stock
  • 6 sprigs thyme (leaves only, about 1 tsp.)
  • 1 bay leaf
  • 2 tsp. sea salt
  • 28 oz. frozen field peas and snaps
Instructions
  1. Using sauté setting - heat oil, then add onion, carrot, celery, and jalapeno. Cook for 4 minutes, stirring frequently. Then add garlic and vinegar and cook 30 seconds. Next, add the rice and cook for another 30 seconds, stirring constantly.
  2. Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
  3. Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
  4. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  5. Serve and enjoy!


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Drink Gluten-Free How To Recipes

Homemade Eggnog

Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

Homemade Eggnog

Aged & With a Modern Twist

Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made homemade eggnog until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. And the result was nothing less than amazing.

Why This Easy, No-Cook Method is Okay!

Understandably, people have reservations about consuming raw or undercooked eggs. So when I began to see that several methods of making eggnog didn’t use any heat, I did a little research about eating raw eggs. In a nutshell, this is what I learned… The American Egg Board estimates that about 1 in every 20,000 eggs contains traces of salmonella. So that’s a percentage of 0.005% (five one-thousandths of one percent) – meaning the average person in America will come across a contaminated egg about once every 84 years.

My favorite part of this recipe is how simple it is to make. And you only need one dish – a blender! You simply add the ingredients in order one at a time. It really could not be any easier. And in my opinion, with the addition of non-traditional sherry, it’s one of the most delicious eggnogs I’ve ever tasted. I personally find the grocery store choices to be too thick and too sweet.

Here’s a little peace of mind for anyone who’s worried. Because this homemade eggnog recipe contains more than 20% alcohol, any possible traces of salmonella bacteria will be killed the longer you let it age. So that means that if you wait 2-3 weeks, there is no possibility of any bacteria remaining. But, if you’re like me, I’m taking the chance and drinking it today. I mean, what are the odds? Basically, you have a once in a lifetime chance.

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Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

Homemade Aged Eggnog
Author: 
 
Ingredients
  • 3 eggs
  • ⅓ cup sugar
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup bourbon
  • ¼ cup dry sherry
  • ¼ tsp. nutmeg
  • pinch of salt
Instructions
  1. In a blender on lowest speed setting - add eggs and blend until fully broken up into a homogenous mixture. Then (while blender is still going) slowly add each ingredient on list, one at a time, in order as listed.
  2. If you wish to age the nog... Pour into tightly sealed container and keep refrigerated for 2-3 weeks. Otherwise... refrigerate for several hours, until well chilled.
  3. Pour into glass and top with freshly grated nutmeg. Enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Christmas Ham

Instant Pot Christmas Ham | The Foodie Eats

Instant Pot Christmas Ham

There’s something sentimental to me about a spiral cut ham on Christmas day. I don’t actually eat ham too often. So when I do, I want it to be amazing! I had an idea of what flavors I wanted to try for an Instant Pot Christmas Ham. And it’s always a great feeling when you try something and it works perfectly on the first try! That’s what happened here and I hope you enjoy it as much as I did.

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Instant Pot Christmas Ham
Author: 
 
Ingredients
  • 4lb. half spiral bone-in ham
  • 4 cups chicken stock
  • 2 cups apple cider
  • ½ cup brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
Instructions
  1. In a medium mixing bowl - whisk together apple cider, brown sugar, cinnamon, and cloves.
  2. Place ham in Instant Pot spiral cut side down. Add chicken stock and apple cider mixture. Make sure ham is covered, so add a little more stock if needed.
  3. Set manual time for 1 minute. Once cook time is complete, allow pressure to naturally release (probably about 20 minutes).
  4. Carefully remove ham to a serving platter. Enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Cauliflower Stuffing

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Cauliflower Stuffing

Vegan & Gluten-Free

I’m very excited to bring this cauliflower stuffing to our next holiday meal. Especially since my sister-in-law has been eating plant-based for quite some time now. And since she won’t be eating the macaroni and cheese, at least she can enjoy some delicious stuffing. And believe me, this tastes every bit as good as a traditional one.

Vegan & Gluten-Free Cauliflower Stuffing | The Foodie Eats

Vegan Cauliflower Stuffing
Author: 
 
Ingredients
  • ¼ cup olive oil (could sub veg stock)
  • 1 medium yellow onion - diced
  • 3 medium carrots - peeled, diced
  • 1 green bell pepper - diced
  • 2 celery stalks - diced
  • 1 head cauliflower - chopped
  • 8 oz. mushrooms - diced
  • 3 tsp. sea salt - separated
  • 1 tsp. black pepper
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. poultry seasoning
  • ¼ cup fresh parsley - finely chopped
  • 1 Tbsp. fresh rosemary - finely chopped
  • ½ cup vegetable broth
Instructions
  1. In a large skillet - Add oil, onion, carrot, bell pepper, and celery. Season with one tsp. salt and one tsp. black pepper. Sauté for 5 minutes, then add vinegar and continue cooking for 2-3 more minutes.
  2. Add cauliflower and mushrooms and mix well to combine. Season with 2 tsp. salt and poultry seasoning. Cook until tender, 5-7 minutes more, stirring frequently.
  3. Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
  4. Serve and enjoy!


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Gluten-Free Recipes Side Vegan

Vegan Green Bean Casserole

Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole

(And it’s Gluten-Free!)

One of the saddest things things I’ve ever experienced was seeing the look on my wife’s face last Thanksgiving when she realized she couldn’t eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like… well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It’s so, so good!

You’ll Need to Get Some of These

My Local Grocery Store Carries a Different Brand.

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Vegan Green Bean Casserole | The Foodie Eats

Vegan Green Bean Casserole
Author: 
 
Ingredients
  • 2 cups vegan cream of mushroom soup
  • 4 14.5oz cans green beans - drained
  • 12oz gluten-free french fried onions
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
  3. Remove dish from oven. Mix well, then top with remaining onions.
  4. Bake for another 10 minutes.
  5. Serve and enjoy!


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