GFree Favorite Meal of the Year so far!

I promise to take a few weeks off from cooking-talk after this one, so as to not cram my gluten free life down your necks... but these two recipes were made in the K-house last night, and are just too darn good not to share! Although these recipes are both a little more labor-intensive than I normally go for, they're WELL worth the extra work/time.

Steps: Start the cookie dough the night before, letting it soak up all the flavors through the night. Start your enchiladas the next morning, making your house smell amazing all day. Bake the cookies while you're eating (they take longer than most cookies). This is a great meal to make for a very busy-day schedule, come home to a 2-minute dinner and dessert!

Recipe #1: Slow Cooker Chicken Enchiladas (adapted from Prevention recipe)













INGREDIENTS:

• 1 pound(s) boneless, skinless chicken breast tenders
• 2 Tablespoons chicken broth
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 1 can of Rotel tomatoes and jalepenos mix
  
• 1 cup whole kernel yellow corn, drained
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon lime zest
• 3 Tablespoons lime juice (approximately 2 limes)
  
• 1 teaspoon dried oregano
• fresh cilantro
• corn tortillas (medium size if you can find them)
  
• sour cream
• shredded mexican cheese blend
• 2 cps cooked rice
  

DIRECTIONS:
1. Place chicken on a cutting board and chop into bite-sized strips. Place in a crockpot on low. Stir in the broth, onion, garlic, Rotel, corn, chili powder, cumin, zest, lime juice, and oregano. Simmer on low for 5 hours.

2. Place equal portions of chicken mixture in the center of the tortillas. Sprinkle with cheese, cilantro and sour cream. Roll burritos and place in deep cooking dish (8x8 for 2-person meal, 9x13 dish for more).

3. Sprinkle with shredded cheese. Broil for 2 minutes until cheese is bubbly. Serve with Rice.

Recipe #2: 36-hr Chocolate Chip Cookies (adapted from Gluten-Free Girl and the Chef)













INGREDIENTS:

• 1 cup rice flour
• 1 cup tapioca starch
• 1 cup potato starch
• 1 cup almond flour
• 1 Tablespoon xanthan gum
• 1 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 2 1/2 sticks unsalted butter, softened slowly
• 1 1/4 cup brown sugar
• 1 cup plus 2 Tablespoons sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 16 ounces chocolate chips
• sea salt

DIRECTIONS:
Put all dry ingredients in a separate bowl, whisk together thoroughly.

Combine softened butter (allow it to soften naturally throughout the day) and sugars, mixing well but not over-creaming which leads to spreading in the baking stage. Add the eggs, 1 at a time, mixing each in fully before adding the next. Pour in the vanilla extract and mix for a beat.

Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mixing. When the all the dry ingredients have been incorporated, add the chocolate chips and mix for just a moment.

Cover the dough with plastic wrap and put it in your refrigerator, allow up to 36 hours preferably, the longer time allows for all the ingredients to blend in flavor.

Preheat the oven to 350°. Scoop generous balls of dough from the bowl (a little larger than a golf ball). Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt.

Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments. These extra steps make a difference!



ENJOY!