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Gluten-Free

Name: Air Fryer Chicken Wings - Spicy, Sweet & Savory
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Ingredients: 2 pounds fresh chicken wings; salt & pepper; 2 Tbsp. butter; 1/2 cup Franks Original (not the buffalo); 1/4 cup molasses

Gluten-Free Recipes Side Vegan

Vegan Potato Salad with Lemon, Dill and Dijon

Posted on March 8, 2018

Vegan Potato Salad with Lemon, Dill and Dijon

(Easy Potato Salad Recipe)

I don’t think this vegan potato salad could actually be any easier to make. But don’t let that fool you. This easy potato salad recipe packs a massive flavor punch that will have you going back for more before you’re even finished with your first serving.

How to Make It Even Easier… Use This Guy:

5.0 from 1 reviews

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Vegan Potato Salad with Lemon, Dill and Dijon

Author: The Foodie Eats

Ingredients

3 lbs. gold potatoes - peeled, cut into ¾ inch chunks
4 cups water
½ cup vegan mayo
2 tsp. Dijon mustard
2 Tbsp. lemon juice
1 tsp. fresh dill - finely chopped
2 tsp. sea salt
¼ tsp. black pepper

Instructions

For pressure cooker: Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
For stovetop: Add potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for about 10 unites - until barely tender. Transfer to a sheet pan to cool.
In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
Then add potatoes to bowl and gently mix until fully combined.
Refrigerate for a few hours before serving.
Enjoy!

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Air Fryer Entrée Gluten-Free Recipes Starter

Air Fryer Chicken Wings – Spicy, Sweet & Savory

Posted on January 20, 2018

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.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chicken Wings - Sweet, Spicy & Savory | The Foodie Eats

Air Fryer Chicken Wings - Spicy, Sweet & Savory

Perfectly crispy wings with complex flavor combination.

Course Appetizer

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8

Calories 192 kcal

Author The Foodie Eats

Ingredients

2 pounds fresh chicken wings
salt & pepper
2 Tbsp. butter
1/2 cup Franks Original not the buffalo
1/4 cup molasses

Instructions

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.
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.
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.
Once cook time is complete - add wings to bowl and toss well to coat fully.
Place wings back in Air Fryer (tips down) and cook for another 5 minutes at 350 degrees.
Remove wings and transfer to a plate with a paper towel to drain excess fat.
Serve and enjoy!

Nutrition Facts

Air Fryer Chicken Wings - Spicy, Sweet & Savory

Amount Per Serving

Calories 192 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 4g 20%

Cholesterol 55mg 18%

Sodium 534mg 22%

Potassium 249mg 7%

Total Carbohydrates 7g 2%

Sugars 7g

Protein 11g 22%

Vitamin A 3.6%

Vitamin C 0.5%

Calcium 2.9%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Soup

Grandma B’s Pressure Cooker Chicken and Rice

Posted on January 6, 2018

Pressure Cooker Chicken and Rice | The Foodie Eats

Grandma B’s Pressure Cooker 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 pressure cooker 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.

Few Ingredients. Few steps.

Ya gotta love a recipe that doesn’t require any ingredients or complicated preparation. Every now and then it’s just nice to have something simple that still delivers the delicious. I mean, the toughest part of this pressure cooker chicken and rice is trying to remove the whole chicken from the pressure cooker. Then just remove the meat from the bones while the rice cooks, and add it back. Anyone can do this! Anyone.

And as Always… Please Pin & Share the Love!

5 from 2 votes

Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.

Course Soup

Cuisine Southern

Prep Time 5 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 30 minutes

Servings 12

Calories 440 kcal

Author The Foodie Eats

Ingredients

4 lb. whole young chicken
2 quarts water
2 cups basmati rice
4 tsp. salt
2 tsp. black pepper separated
2 Tbsp. lemon juice

Instructions

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.
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!
Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
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.
Serve and enjoy!

Recipe Notes

I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy.

Nutrition Facts

Grandma B's Instant Pot Chicken and Rice

Amount Per Serving

Calories 440 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 6g 30%

Cholesterol 113mg 38%

Sodium 752mg 31%

Potassium 332mg 9%

Total Carbohydrates 25g 8%

Protein 30g 60%

Vitamin A 4.3%

Vitamin C 4.1%

Calcium 3.4%

Iron 9.4%

* Percent Daily Values are based on a 2000 calorie diet.

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Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

Posted on December 9, 2017

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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5.0 from 1 reviews

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Kale and Brussels Sprout Salad

Author: The Foodie Eats

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

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!
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.
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.
Serve and enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Posted on December 6, 2017

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!

And as Always… Please Pin & Share the Love!

5 from 1 vote

Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish

Cuisine Southern

Prep Time 2 minutes

Cook Time 23 minutes

Resting 10 minutes

Total Time 25 minutes

Servings 10

Calories 126 kcal

Author The Foodie Eats

Ingredients

28-30 oz. fresh frozen baby lima beans
3 cups water really just enough to cover beans
1/2 tsp. black pepper
2 Tbsp. butter can sub vegan butter
1 bay leaf
1 tsp. salt

Instructions

Place beans, water, black pepper, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.
Once cook time is complete, allow pressure to release naturally (about 10 minutes).
Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
Serve and enjoy!

Recipe 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.

Nutrition Facts

Instant Pot Baby Lima Beans

Amount Per Serving

Calories 126 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 6mg 2%

Sodium 257mg 11%

Potassium 358mg 10%

Total Carbohydrates 20g 7%

Dietary Fiber 4g 16%

Protein 6g 12%

Vitamin A 4.5%

Vitamin C 8%

Calcium 3.1%

Iron 9.9%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Chili

Posted on December 5, 2017

Pressure Cooker 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 pressure cooker chili recipe up against any other one that you find. But, I could be biased since she is my Granny.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!

Course Soup

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6

Calories 549 kcal

Author The Foodie Eats

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
36 oz. canned red kidney beans drained and rinsed
14.75 oz canned creamed corn
2 Tbsp. cornstarch
3 Tbsp. water

Instructions

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.
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.
Meanwhile - In small bowl, stir water and cornstarch until smooth.
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.
Switch IP to warm setting, then serve and enjoy!

Nutrition Facts

Pressure Cooker Chili

Amount Per Serving

Calories 549 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 12g 60%

Cholesterol 108mg 36%

Sodium 1572mg 66%

Potassium 1134mg 32%

Total Carbohydrates 36g 12%

Dietary Fiber 6g 24%

Sugars 11g

Protein 31g 62%

Vitamin A 39.6%

Vitamin C 40.7%

Calcium 12.6%

Iron 38.5%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Hoppin John

Posted on December 1, 2017

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!

Vegans Don’t Read This – It’s About Bacon

While growing up, I can ALWAYS remember a little dish of bacon grease next to the stove. My dad would use it to make scrambled eggs – the best eggs in the world. Now as an adult, I find that this is a tradition that stuck with me.

I have found having a mason jar of bacon grease next to the range makes me a true southerner. And while I don’t use it often, I have a few dishes that I highly recommend using it. This is one of them. That is, unless you’re vegan. Or simply don’t have any. We’ve tried it both ways and it’s still delicious!

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Instant Pot Hoppin John

A southern classic, perfect for New Year's Day - or any day!

Course Side Dish

Cuisine Southern

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 7

Calories 292 kcal

Author The Foodie Eats

Ingredients

1/2 cup yellow onion adiced
1 carrot peeled, diced
1/2 cup celery diced
1/2 jalapeno diced
2 Tbsp. bacon grease or olive oil
2 tsp. garlic minced
1 Tbsp. apple cider vinegar
1 cup rice
2 1/2 cups chicken or vegetable stock
1 tsp. thyme leaves
1 bay leaf
2 tsp. sea salt
28 oz. frozen field peas and snaps

Instructions

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.
Add stock, thyme, bay leaf, and salt and mix well. Then add peas and mix again.
Finally, lock lid, close vent, and switch to rice setting (12 minutes, low pressure).
Once cook time is complete, allow pressure to release naturally (about 10 minutes).
Serve and enjoy!

Nutrition Facts

Instant Pot Hoppin John

Amount Per Serving

Calories 292 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 4mg 1%

Sodium 595mg 25%

Potassium 487mg 14%

Total Carbohydrates 48g 16%

Dietary Fiber 8g 32%

Sugars 4g

Protein 12g 24%

Vitamin A 31%

Vitamin C 5.8%

Calcium 5.2%

Iron 18.8%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Drink Gluten-Free How To Recipes

Homemade Eggnog

Posted on November 25, 2017

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.

And as Always… Please Pin & Share the Love!

5.0 from 1 reviews

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Homemade Aged Eggnog

Author: The Foodie Eats

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

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.
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.
Pour into glass and top with freshly grated nutmeg. Enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

Entrée Gluten-Free Instant Pot Recipes

Instant Pot Christmas Ham

Posted on November 13, 2017

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.

And as Always… Please Pin & Share the Love!

5.0 from 1 reviews

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Instant Pot Christmas Ham

Author: The Foodie Eats

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

In a medium mixing bowl - whisk together apple cider, brown sugar, cinnamon, and cloves.
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.
Set manual time for 1 minute. Once cook time is complete, allow pressure to naturally release (probably about 20 minutes).
Carefully remove ham to a serving platter. Enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.

Gluten-Free Recipes Side Vegan

Vegan Cauliflower Stuffing

Posted on November 7, 2017

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.

5.0 from 1 reviews

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Vegan Cauliflower Stuffing

Author: The Foodie Eats

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

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.
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.
Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
Serve and enjoy!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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