(Gluten free and Dairy Free)
(Adapted from a recipe in Southern Living, September 2012)
This is a perfect dinner on the porch on a warm evening – summer entertaining- kind of dish. If you’re a frequent reader of this blog, you know my family is a pack of gluten-free Celiacs. I take many recipes and adapt them to be gluten-free, but it HAS to taste good, has to be appealing to many palates, and has to be fairly easy (at least on a weeknight!)
This dish is one I’ve been making for years, and I hope that you will love it. It’s PERFECT for entertaining.
Prepared or prepackaged foods are things that can be a concern regarding gluten content. The original recipe used purchased smoked chicken and coleslaw. So instead, I’ve included recipes to make some of the meal components from scratch.
Quick “Smoked” Chicken
Prepare “Perfect Poached Chicken” (Recipe below) but put 1 tsp of salt and an additional 1 tsp ground pepper in the water with the chicken. You can also pick up a Rotisserie Chicken at your grocery store and sprinkle a little smoked salt on it after slicing.
Once chicken has cooled, slice chicken on an angle and place on a platter.
Perfect Poached Chicken
1 ½ – 2 lbs of boneless skinless chicken breasts
Water to cover in pan Salt (1-2 tsp) and pepper (fresh ground – 8-10 grinds)
Place chicken breasts in a covered skillet.
Sprinkle chicken with salt and pepper.
Add enough water to cover the chicken breasts.
Turn on medium heat and bring to a boil, then reduce to a simmer. Cook 12-15 minutes until chicken is cooked through. Remove from water and cool on a cutting board before shredding, chopping or slicing for your recipes.
Gluten-Free Cornmeal Cakes
1 1/2 cups of Bob’s Red Mill Gluten Free Cornbread Mix
2/3 cup of almond milk (or regular milk if not making it dairy free)
2 TSP of Earth Balance Spread (or butter if not making it dairy free)
1 tsp cider vinegar
1 cup of fresh corn kernels (from 2 ears), plus more for garnish
Olive or coconut oil for frying
Stir together the cornbread mix, almond milk, Earth Balance spread and vinegar in a medium size mixing bowl until smooth. Fold in 1 cup of the corn kernels. Heat 1 tsp of oil in a HOT cast iron pan. Drop about ¼ cup of the mixture onto the hot pan to make each cornmeal cake.
Cook over medium heat 3 to 4 minutes on each side until golden.
1 tsp honey
1/4 cup almond milk
1 tsp. celery seed
1 Tsp apple cider vinegar
10.5 oz broccoli slaw vegetables
Place first five ingredients in a bowl and whisk them together until well combined. Add in broccoli slaw vegetable mix and stir until well combined.
Bringing it all together Place one cornmeal cake on a plate and top with smoked chicken. Drizzle with your favorite gluten free BBQ sauce. Garnish with some additional fresh corn kernels and serve with the coleslaw on the side.
This dish just makes me think of eating outside and having friends over. If you’re looking for some special Backyard BBQ decor for your next get together, checkout my shop.