Salsa Chicken



This recipe came out of desperation. Not knowing what to cook! I was going to make an Italian chicken- sort of a parmesan chicken. But I didn’t have any pasta sauce. so-  like a lot of my recipes, I come up with this on the fly.

I’ve been known to go to the grocery store and wander aimlessly buying random things and then figuring out what I’m going to make out them.  This doesn’t have very many ingredients. And sometimes it evolves with what I have on hand.

I like to use a mild Salsa – use the amount of heat that you like.


Salsa Chicken

If your chicken breasts are large it will make about 6 servings.

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Cheryl


  • 4 Chicken Breast Boneless - skinless
  • 1 package Taco Seasoning I like McCormick Organic
  • 2 T Olive oil
  • 3/4 -1 cup Salsa your choice
  • 1 1/2 cups Cheedar or mixed Mexican Cheese


  1. Pre-heat oven to 350'

  2. Pound Chicken in a zip lock bag so that it is the same thickness.

  3. Sprinkle enough Taco seasoning to coat the chicken. Shake in the bag to distribute the seasoning.

  4. Heat oil in large pan.

  5. Place chicken in pan on Medium High and cook until browned (apx.) two minutes per side. You are going to finish the cooking in the oven.

  6. Remove chicken to an oven safe pan.

  7. Cover pan with aluminum foil and place in the pre-heated oven. Bake for 15 minutes or until chicken reaches 145'.

  8. Remove Chicken from the oven. Pour apx. 1/4 cup of Salsa over each breast. (just enough to coat).

  9. Cover chicken with the cheese and return the pan to the oven uncovered. Bake for 10 minutes.

  10. Remove from the oven and let sit for 5 minutes with the foil on the pan.

Recipe Notes

You can serve this chicken with a side salad - a little avocado is a nice addition.

It also pairs well with rice and black beans. 

When in a pinch I've made a baked potato and topped it with Cilantro Cream.

Pound Chicken flat
Add seasoning to the bag and shake.
Brown Chicken – cook in oven for 15 minutes.
Remove from the oven and pour Salas over Chicken.
Top Salsa with Cheese. Bake uncovered for 10 minutes.
After letting Chicken rest covered…enjoy.

The Gluten Free Expo is Back in Dallas!!


The Gluten Free Expo is where there are a bunch of gluten free, allergy friendly companies that come together. Udi’s, Glutino and many other companies will be there!  You can sample some of their food for free!! It is awesome. I’ve been once before and I loved it! You walk around and you try the food you would like to try. You can try different gluten free foods, other gluten free products and other gluten free resources. I am going as a blogger this year and I am very excited. All the stuff there is gluten free!! Here is a list of the sponsors. 

And there are classes you can take. See the list here.

An example of some of the classes;

“Skin Problems & Natural Treatments That Work!

“5 Steps to Healing Your Inflammation”

Don’t miss out!

The Expo is the biggest gluten free and allergen friendly event in the US.



Dallas Market Hall-North Hall (public enters off Market Center Blvd.)
2200 Stemmons Freeway
Dallas, TX 75207
(214) 655-6100 or (214) 744-7444



October 28 & 29, 2017

10:00 am –  4:00 pm on Saturday the 28th

10:00 am – 3:00 pm on Sunday the 29th

Free Parking



Click HERE for campus map. Please makes sure you are going to the Market Hall building at the above address. There are many buildings on this campus.





From the EXPO

Safety is Our First Priority

By entering the exhibit hall, you are accepting the following:

The show is not 100% free from any potential allergen, as it is hosted in a multi-use venue. All visitors must be aware of their health situation, take appropriate precautions and carry necessary medication.

The show is meant to meet the needs of people with a diverse array of health conditions. All products are gluten free however, many booths do contain other allergens.

Not all items at the show are certified gluten-free. Also, some items are made in shared facilities but meet certification and government requirements. It is up to each individual to read labels before using, consuming or purchasing products.

You know your health situation better than anyone else. If you are not able to tolerate a product, do not sample.

The products and advice of exhibitors are not endorsed in any way by the show organizers. Show organizers take no responsibility for discussions between visitors and exhibitors, nor for any situation that may occur as a result of those conversations.


This week makes me remember that I’m a member of the Gluten free label police.

Gluten Police!!

The first part of this article was written by my daughter Kari, who shares this page with me. She found wheat in her tea. Then two days later I found in in my cheese.

Great reminder to always check ingredients when trying new things. I felt a headache coming on after lunch so decided to recheck the ingredients on my salad and hummus…they were both fine. Then it hit me to check the tea I’d been drinking, and I found the culprit—it was in the canned MATCHA TEA from TJ’s.

Who puts wheat in tea!? Trader Joe’s does apparently. Buyer beware!! {Kari}

In no way do I want this to read like I’m hating on Trader Joe’s. I love Trader Joe’s. The prices are phenomenal – I feel like I’m shopping with the Hippy’s and don’t get me started on the wine department. But it seems like you really have to watch or read the labels really closely. After my daughter consumed tea two days ago that had wheat added to it, I’m a little label skeptical. So, yesterday when I took out a fresh piece of brie cheese I took a quick glance at the label. Ok, this is cheese. Was I shocked! No way, there is wheat in my cheese.

It just goes to show you how diligent you have to be.
A tool I use is the SHOPWELL app. This free app allows users to simply scan the barcode of 400,000 products for a list of ingredients. It also offers suggestions of other foods that fit with your lifestyle. A new feature lets you buy recommended foods right from the app. In addition to gluten, it has allergy alerts for wheat, peanuts, soy, sesame, eggs, tree nuts, corn, shellfish, milk, lactose, sulfites, monosaccharides, disaccharides and oligosaccharides. And again it’s Free. Now it doesn’t work on in store bar codes like the one on my cheese. But it will tell you if the tomato sauce you just picked up is thickened with gluten. {yes, they do that with cheap store brand sauce – among other things}.

DFW Restaurant Week – Origin Kitchen+ Bar

I’ve been wanting to check out Origin Restaurant + Bar for a while. Ever since I read an article on another bloggers site. So, last week was part of DFW Restaurant Week and I made reservations for Kari & I. I  am so I glad I did.

If you’ve been to Restaurant Week before you know that many of the restaurants have special menus for that week only. It’s a great way to see how that restaurant shines, as a lot of them use it as an opportunity to get new regular customers.

This is what we had.

Smoked Mozzarella Bruechetta

First course;

Smoked Mozzarella Bruechetta  , Fried Calamari

Fried Calamari

Second Course;

Warm Shaved Brussel Sprout Salad (2)

Warm Brussel Sprout Salad

Third Course;

Rib Eye

Grass Fed Rib Eye, Wild Caught Halibut

Wild Caught Halibut

Fourth Course;

Tres Leches Bread Pudding

Tres Leches Banana Bread Pudding, Gluten Free Cookie a la Mode

Cookie a la Mode

Review of food.

We split the apps, the Smoked Bruechetta was so good and the fact it was served with cherry tomatoes and arugula made it even better. The fried Calamari was probably one of my favorite dishes for the evening. Unfortunately, I don’t think it’s a regular offering – but it should be. It was served with saute’ed  bell peppers, carrots & almonds with two kinds of dipping sauces. I would go here again just for the Calamari.

We both had the Brussel Sprout Salad and thought it was excellent.

The Rib Eye steak was a good cut of steak and was cooked properly, however, I wish I’d stepped out of the box and ordered something a little more creative {not their fault – mine}. Kari’s Wild Caught Halibut with risotto was on point.

Oh…the desserts! To be Gluten free and have a choice of desserts (three) was like going to Gluten free heaven. The Bread Pudding was REALLY good and I was a little surprised Kari liked it ’cause she’s not a fan of the whole soggy bread thing. She was glad she ordered it. And we found out that the chef had never made it before, the GM decided they’d try it…well TRY IT AGAIN. My Cookie was chocolate chip and it was “hot” out of the oven with ice cream on top and a smear of caramel with berries……yummmm – I ate every last bit and I’m not a dessert eater.

***Side note- on the standard menu they have a Cookie Trifecta ; chocolate chip, fudge chunk & peanut butter w/ salted caramel ice cream.


I don’t think we could have had better service. Our waiter was very attentive and when it got a little busier as the evening progressed the GM stepped in and helped. In fact when he found out that we were Gluten free he was actually a little more attentive explaining how they came up with some of the recipes and asking our opinion.

Once again we found an establishment that understood, was glad to have us {maybe giddy to have us}, and didn’t treat us like we had leprosy. A new add to the repertoire.


Here’s a link to the standard menu.

There’s plenty of parking. Go in thru the back door.

  • 4438 Mckinney ave
  • Ste. 150
  • Dallas, TX 75205
  • (214) 484-3970

Sauted Shaved Brussel Sprouts

This side dish is quick and easy and it’s even for the Brussel sprout haters.

If you have lots of time on your hands and like to do everything from scratch, feel free to shave your Brussel sprouts. But I prefer to buy mine already shaved at Trader Joe’s.

They are  just that – nothing else. They can be used raw in salads and slaws, or cooked in any number of ways. Sauté them in a bit of olive oil and garlic, and drizzle them with honey just before you take them off the heat. You can roast them at 425′ for a few minutes drizzled with a little olive oil and salt and pepper. TJ’s sells them in a 10oz. bag.



  • 1 package Brussel Sprouts Trader Joes
  • 2 T. Olive Oil
  • 1/4 cup water
  • Salt & pepper to taste


  1. Heat the oil. Spread the brussel sprouts evenly in a medium sauté pan. Cook until lightly charred {3-5 min.}. Stirring a few times with a rubber spatula.

    Pour in the water and let simmer until water is evaporated and sprouts are tender. Apx. 5 min. Salt and pepper to taste. If you have some good finishing olive oil you can drizzle a bit on before serving.

Recipe Notes

***There's a recipe on the back of the bag but I don't care for the vinegar - but it's your party so play it however you want.

***Leftovers are great mixed in a salad or served cold with some roasted pine nuts. I've even seen a version that has fresh shaved parmesan on top.


Nicely caramelized… slightly sweet.


Chicken Stuffed with Asparagus & Cheese

So, you go to the grocery store feeling ill & you wander around like zombie. Then you pick up random things. Now it’s time to cook dinner & you have to go thru the fridge and figure out what that’s going to be. Suddenly, that light bulb goes off in your head and you remember a recipes from back in the day {15 yrs. pre-Gluten free}. And it’s naturally Gluten free. Oh – yea!

This can be pared nicely with rice or roast potatoes but since it’s summer  I served up a side of fresh tossed salad.


This looks a lot fancier than it is. It will impress.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Cheryl


  • 4 large Chicken Breasts Butterflied
  • 1 Lemon Sliced very thin
  • 1 Bunch Asparagus Trimed
  • 4 Slices Cheese (Provalone, Swiss or (what you have on hand)
  • Olive Oil
  • Salt & Pepper


  1. Pre-heat oven to 425'

  2. Butterfly your chicken  *follow link below for video on how to butterfly a chicken breast.

  3. Salt & pepper bothe sides of chicken breast. 

  4. Lay lemon slices on one side of the chicken brest. Top with cheese and then  3-4 asparagus spears. *see picture below.

  5. Fold over - secure with toothpicks if needed.

  6. Add about 1-2 T. of olive oil to large pan. Heat oil in pan - lay chicken in pan cook an med./high for 2-3 min. until brown. Flip, cook on the other side. 

  7. Place a piece of aluminum foil over the chicken. Careful pan will be hot {I place a towel on top of the foil to tighten the edges of the pan then remove the towel.)

  8. Place in the oven and cook for 15-20 min. My asparagus was thick so 20 min. did it for me.

  9. Take out of the oven and let rest with the foil on for 5 min. Slice in half crossways. Chicken should be at 160'.

butterfly chicken breast*

Since I was cooking for one that night I just made 1 chicken breast. This recipe is easily adapted for how many you are cooking for as each breast is fixed separately.



Chex – Mix


School will be starting soon and even though I don’t have any school aged children anymore I thought I’d post this as my grown daughters and son-in-law love to snack on this. It’s also great around the holidays to keep around when there’s family lingering in your kitchen.

This is the full recipe however I often make half since it does make a lot. It keeps well in a air-tight container for about three weeks.

I used to go to two different stores to get the preferred cheese crackers and pretzel sticks but I’ve recently noticed that they are both carried at Walmart. And if you have a cracker or pretzel that you like better – that’s ok too. This recipe is adaptable to taste. I’ve seen some recipes that call for hot sauce {Tabasco, etc.} I don’t put it in mine. But feel free to add a couple of dashes if that’s to your taste. I won’t be in your kitchen looking over your shoulder so have at it!



Gluten Free Chex Mix

Course Snack
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes


  • 4 1/2 cups Rice Chex
  • 4 1/2 cups Corn Chex
  • 3 cups Mixed Nuts use a premium mix - the assortment is better
  • 4 cups Gluten-free Pretzel sticks I like Glutinos
  • 4 cups Gluten-free Cheese crackers I like Vans
  • 2 sticks Butter
  • 2-3 T. Worcestershire sauce French's is GF
  • 2 shakes Garlic powder
  • 2 T. Chili powder
  • 1 t. Season salt


  1. Put the butter and the Worcesteshire suace in a microwave bowl and heat until just melted but not boiling.

  2. Add the dry ingredients to the bowl and mix well.

  3. Combine the Chex, nuts, pretzels and crackers evenly on two rimmed baking sheets.

  4. Pour the butter mixture over the mix and distribute with a rubber spatula.

  5. Bake in a 250' oven for about 1 - 1 1/4 hours or until dry and slightly browned. **{see below}

  6. Take out of oven - stir ingredients and allow to cool. Don't eat all of it before you can share.

Recipe Notes

**Take the pans out of the oven every 15-20 min. and stir the ingredients. I Rotate the pans and switch up which rack they are on when I take them out to be stirred. Don't really know if that makes a difference but I think it helps it toast more evenly.

Baking Bacon in the oven.

Ever wonder how a restaurants bacon is so evenly cooked and flat. That’s because most restaurants pre-cook their bacon in batches in the oven.

Bacon cooks up wonderfully in the oven. No grease popping on your hand. No turning it over. You’ll be hooked once you try it.

And the best part is you’re going to have bacon already cooked for BLT’s, egg sandwiches, salads and more.

Heat your oven to 400′ if you have a convection oven 425′ if it’s a traditional oven.

Line a rimmed pin with aluminum foil.

Place your bacon on the pan.

Check it after 15-20 min. Be careful to check it every couple of minutes until it gets to the right crispiness for you. – The bacon can go south {burnt} very fast, so don’t leave it too long without checking.

Take the cooked bacon off the pan immediately and drain on paper towels. Let cool and store in zip lock bag in fridge.

Simple clean-up.

Now go make yourself a BLT, put you feet up and don’t forget you have already cooked bacon ready for you to use.

  • For pepper bacon – grind fresh pepper over the bacon just before it’s finished cooking.
  • To re-heat bacon, put bacon on a microwave safe plate on top of a paper towel and cover with another paper towel. Cook for 10-15 sec.  Let bacon cool a few seconds and it will crisp back up.


LG Taps – A Neighborhood Bar & Grill


What we first noticed was this sign, it’s at the entrance to the large patio area.

The “girls” were jetting off to Denver the next day so we decided to have dinner the night before. {Check back for Kari’s Gluten free Denver travel guide}

I had read that LG Taps, is Gluten free friendly and that we could actually get a burger with a bun and GF fries from a dedicated fryer.

Ask for Gluten free alternatives

My daughters & I got there around 7:30 and we’re the only ones inside. Turns out this place gets started after dark when the neighbors wander in. Which was evident when we left cause the backyard patio was slammed.

We placed our drink order and I ask the waiter if they do indeed have Gluten free buns. I’ve heard the “we’ve just run out” many a time so I always ask. Well he says “yes” and then  gets a little excited and starts telling us how Chef Chad can make most anything Gluten free. “Do you like fried pickles” he says.  Kari’s eyes widen “yes please”.

Burger w/Gluten free bun & fries

He {wish I got his name} comes back and says “just to let you know if you get fries or anything else that goes in the fryer it’s kept separate and that the Chef keeps everything separate in the kitchen”. Turns out Chef Chads girlfriend has Celiacs and he’s well aware of cross-contamination. See menu here.

We order a Classic burger, a build your own burger {both w/fries} and hummas and a salad. All are excellent. The burgers are juicy and the veggies are all fresh. Spot on Chef Chad. Slam dunk for the Gluten Free Dallas gals…we will be back. And we will order ONIION RINGS!!!

Fried Pickle

The bar has a bit of Greenville Ave history, it was once a residential home in the 1950s. In the ’80s the house was converted to a bar and named “Greenville Avenue Country Club.” complete with a swimming pool which is now filled in. In 1987 it became J. Pepe’s.

The only problem here seems to be parking. I got one of the five spots next to the building, so be prepared to walk a bit or Uber if you live close. FYI – It will be worth the walk…..


Monday – Thursday 4pm – 12am

Friday & Saturday 11am -2am

Sunday 11am – 12am

BRUNCH 11-2 Saturday & Sunday

Bread in a cup – English Muffin




  1. Make with Pamela's Baking & Pancake Mix or Pamela's Bread Mix.

    Recipe using Pamela's Baking & Pancake Mix:

    1 large egg

    1 tsp water

    3 TBSP buttermilk, or 3 TBSP milk plus ¾ tsp vinegar, or 2 TBSP plain yogurt

    ⅓ cup Pamela's Baking & Pancake Mix

    Optional: 1 tsp sugar

  2. OR

    Recipe using Pamela's Bread Mix:

    1 large egg

    1 tsp water

    3 TBSP buttermilk, or 3 TBSP milk plus ¾ tsp vinegar, or 2 TBSP plain yogurt

    ⅓ cup Pamela's Bread Mix

    1 tsp baking powder

This recipe comes from Pamela’s Products. It’s so simple. I use the Baking mix version as this is a staple in my kitchen.

Make bread in a cup, let it cool and slice like an English Muffin – lightly toast. Below is how mine turned out.

Grease the inside of a large latte cup, a small glass or porcelain bowl, or a one cup glass measuring cup with oil or butter or non-stick spray. Mix egg, water and buttermilk well in the cup or bowl. Combine Baking & Pancake Mix and sugar, or Bread Mix and baking powder, and add to wet ingredients and mix well.

Using a rubber spatula or your finger, wipe the extra batter from the cup or bowl sides. Bake in a microwave oven on high for 85 seconds. The time needed to bake the bread will vary depending on if bowl is ceramic or glass, and on the wattage of the microwave. Once baked, turn out on rack to cool before slicing. If bottom of bread is not fully cooked, put back in the cup and microwave for an additional 5 to 10 seconds until the bread is done.

Here’s Pamela’s video

Photo courtesy of Pamela’s Products