Poppy Seed Chicken And Asparagus Bake Gluten Free Food

POPPY SEED CHICKEN

Steps:

• In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice. , Spread into a greased 11x7-in. baking dish. Combine crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° until bubbly, about 30 minutes.

GLUTEN-FREE LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
• Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

POPPY SEED CHICKEN CASSEROLE

Steps:

• Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
• Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
• Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
• Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

POPPY SEED CHICKEN AND ASPARAGUS BAKE - GLUTEN FREE

Steps:

• (optional: substitute homemade cream of chicken soup with (2) 15oz cans of a store-bought gluten-free variety).
• In a large stock pot, whisk together the cold ingredients for the cream of chicken soup.
• After corn starch is dissolved, bring mixture to a boil, stirring constantly, and boil for a minute or two until thick. Makes 3 cups.
• Meanwhile, prepare rice according to package instructions.
• Saute asparagus and onion in oil until crisp-tender.
• Grease a 9x13" baking dish. Spread cooked rice in the bottom. Top with the cooked asparagus.
• Using the same stock pot as the finished cream of chicken soup, add the chicken, milk, yogurt, and poppy seeds to the soup. Pour evenly over the asparagus and rice.
• Melt 2 tbs of butter, add to 1c rice chex crumbs, sprinkle over top of chicken.
• Bake, uncovered, ad 350 for 30 minutes, until hot and bubbly.

LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
• Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
• Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

GLUTEN FREE LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350°F/180°C degrees. Spray a 7-inch round springform pan or a 9 x 5 inch loaf pan with cooking spray.
• In a bowl, beat egg whites until a stiff peak forms. Set aside.
• In another bowl, mix flour, poppy seeds, baking powder, salt, and lemon zest.
• Add lemon juice and milk to the flour mixture and mix well.
• In another bowl, beat butter and sugar well. Add egg yolks and beat again.
• Add to the cake batter and mix well.
• Fold egg whites into the batter and mix.
• Pour the batter into the prepared pan.
• Bake for 50 - 60 minutes or until a toothpick inserted into the cake comes out clean.
• Let it cool in the pan for 5 minutes before removing to a wire rack to cool.
• Dust with powdered sugar.
• Infuse love, slice and serve with ice cream or whipped cream.

BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS

Steps:

• If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
• Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
• Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
• Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
• Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.

GLUTEN FREE POPPY SEED POUND CAKE

Steps:

• In a large bowl, combine all ingredients, except poppy seeds.( Do not prepare vanilla pudding, just add crystals) Beat for 2 minutes.
• Fold in poppy seeds.
• Pour mixture into 2 greased loaf pans.
• Bake at 350 degrees for 35-40 minutes.
• Cool on wire racks.

POPPY SEED CHICKEN

Steps:

• Shred boiled chicken, set aside. Mix soup and sour cream, add shredded chicken. Pour chicken mixture into baking dish. Melt butter in bowl, then crumble both sleeves of Ritz crackers and add to melted butter. Stir crackers and butter, then add poppy seeds. Spread cracker mixture over chicken mixture. Bake at 350 degrees for 30 minutes or until golden brown.
• Bake at 350 degrees for 30 minutes or until golden brown.

GLUTEN FREE LEMON POPPY-SEED COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment.
• In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
• In a smaller bowl, combine almonds, flours, cornmeal and salt.
• Stir dry ingredients into the oil mixture, followed by poppy seeds.
• On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼" thickness and cut out shapes with your desired cookie cutter or small glass.
• Bake for 6-8 minutes. Cool completely on the sheets.