Wednesday, November 30, 2011

Christmas Traditions Series

It's the most wonderful time of the year!

{Photo from}

Happy December!
Starting tomorrow we are going to have a Christmas Traditions Series at The Taming of the {celiac} Sprue.
It's going to be a lot of fun.

We're going to have guest bloggers sharing some of their favorite Christmas/Holiday traditions and memories and of course, their favorite holiday recipes as well!

Check back often and I hope you enjoy getting into the Christmas spirit with us.

I will start tomorrow with a great Christmas memory, Friday you'll get to hear from my youngest sister, Nancy.  She has this great blog called "Life's a Party" and that's certainly her to a tee.  With Nancy around there is never a dull moment, she's always on some big adventure, like caving, canoeing, or her latest escapade, canyoneering.  Yea, I know she rocks.  She is full of life and has such a big heart.  

Then on Saturday, we'll meet Aubrey a friend I met while our husbands attended optometry school.  She also has an awesome blog that she runs with her sister, "Oh So Delicioso".  And oh boy, there's some good stuff over there.  Not only does Aubrey have good recipes she is a great crafter, photographer and athlete.  And she's got some really cute kiddos, who my little one loved to play with. 

Here's to a great start of The Taming of the {celiac} Sprue's
Christmas Traditions Series

Monday, November 28, 2011

Gluten Free Cinnamon Rolls

It's baking season!
Time for 
Gluten Free Cinnamon Rolls.

These are seriously amazing (amazing!!!) cinnamon rolls.
They are light, chewy, cinnamon-y, gooey.
Seriously, the cinnamon rolls that we celiacs dream about.
The first time I made these, I cried.  
Cried tears of joy!
I had finally found a "real" cinnamon roll recipe.
I had tried mixes and a bun-style cinnamon bread, but it wasn't the same.  I wanted to sink my teeth into a cinnamon roll.
And here it is!  
What more could we ask for?!?

These can be made the night before up to the baking stage, kept in the fridge and baked in the morning if that would helpful.
These really are the perfect Christmas morning treat.

(The original recipe came from

Gluten Free Cinnamon Rolls

2 T. butter
1/4 cup sugar
2/3 cup milk, room temperature
1 T. yeast
1 egg
1/4 cup canola oil
1/2 cup potato starch
1 cup corn starch
1/4 t. baking soda
1 T. xanthan gum
2 t. baking powder
1/2 t. salt
1 t. vanilla

2 T. sugar to sprinkle on the cutting board for rolling

2 T. butter
3/4 cup brown sugar
1 t. cinnamon
Optional fillers: 1/3 cup of nuts, raisins/craisins, coconut, mini marshmallows, chocolate chips, cinnamon chips, whatever suits your fancy.  (I've never added anything.)

3/4 cups powdered sugar
1 t. vanilla
1 T. milk, or enough for desired consistency
or if preferred instead of a glaze, use your favorite cream cheese frosting

Preheat oven to 375.

In a medium bowl, combine butter and sugar.  Mix well.  

In a bowl or glass measuring cup, measure out the 2/3 cup room-temperature milk.  Add the yeast and lightly whisk.  Cover with plastic wrap to proof yeast. 

Add remaining ingredients to the butter/sugar mixture.  Mix well.  Add the milk/yeast mixture removing all lumps.  The dough will be soft.  

Take a piece of plastic wrap and cover a cutting board.  Sprinkle sugar on the plastic.  Spoon the dough onto the middle of the board.  Place another piece of plastic wrap over the top and roll out the dough into a square, about 1/4 inch- 1/2 inch thick, depending on how "bready" you want your rolls to be.  

Remove the top piece of plastic.  Combine the filling ingredients, except for the butter.  Dot the dough with the 2 T. of butter.  Spread the combined filling ingredients onto the dough.  Leave about an 1" edge around the square, this way when the dough is rolled the filling won't fall out the ends.

Using the bottom piece of plastic lift the edge of the longer side and start to roll the dough into a cylinder.    Don't roll the plastic into the dough!
You should now have a nice long cylinder log.
Cut 8-9 slices, 1 1/2 inches wide with floss or thread.  
(This is the best method for cutting the soft dough.  Cut a long piece of thread or dental floss.  Slide the middle of the thread underneath the dough to where you want to cut your first cinnamon roll.  Then cross your hands while lifting and it will create a perfect slice.  Let me know if this doesn't make sense...)
Place the cinnamon roll into a greased glass pie pan.

Cut about 8-9 cinnamon rolls.
(If you are going to bake the next morning, cover and put in the fridge now.  In the morning, continue onward.)
Let rise for 20-30 minutes or until they look puffy and have filled out the pan.

Bake for 20 minutes or until the tops are lightly browned.

Make the glaze by combining the powdered sugar, vanilla and milk.  Stir until smooth.
Drizzle over warm rolls to make really gooey, or let rolls cool to have an actual glaze.  
Or frost with favorite cream cheese icing.

Hope you enjoy them! 

Sunday, November 20, 2011

Mmmm, Pumpkin!

Well, I hope you all enjoyed some fun pumpkin recipes.  
I know I have enjoyed this week!

What was your favorite pumpkin treat?
I think mine was the milkshake...or maybe the pie...or the muffins were pretty good too.
Ok, I liked them all!

I am actually out of the country 
(I know, I'm only about 30 miles into British Columbia, but I still feel really cool saying, I'm out of the country.)
visiting my grandparents with my parents and kiddos.
It's been a great visit.

And when I get back, I'll be preparing for a gluten free Thanksgiving!

Saturday, November 19, 2011

Gluten Free Banana Pumpkin Muffins

Last post of Pumpkin Week.
What a bummer!

What a way to end it though with 
Gluten Free Banana Pumpkin Muffins

Original recipe found here.

These are suppose to be a bread, but muffins are easier to eat with kids, so they became muffins.

Gluten Free Banana Pumpkin Muffins

1 1/4 cup GF mix
1 1/2 t. xanthan gum
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
4 very ripe bananas, mashed
1/2 cup canned pumpkin
2 T. butter, softened
1/2 cup brown sugar
2 eggs
1 t. vanilla

Whisk together the flour, xanthan gum, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.

Combine mashed bananas and pumpkin.

Cream together butter and brown sugar.  Add the eggs and vanilla, mix well.
Add the dry ingredients and banana/pumpkin mixture.
Mix well.

Pour into greased muffin tins and bake at 350 for 20 minutes or until done.  

Hope you enjoyed Pumpkin Week!
What was your favorite day this week?  

Friday, November 18, 2011

Gluten Free Pumpkin Pie Milkshake

See my happy face?
It's because I'm drinking a delicious
Pumpkin Pie Milkshake

Oh my, these were good.
I think I could drink on every night...but only if I would still fit into my skinny jeans so I try to restrain myself.  
It's hard.
Easy to whip up, easy ingredients.
You must make one before the holidays are over!

Gluten Free Pumpkin Pie Milkshakes

1/3 cup canned pumpkin
1/2 cup milk
1/4 t. vanilla
1/2 t. cinnamon
Pinch of cloves (about 1/16 t.)
Pinch of nutmeg (about 1/16t.)
2 T. brown sugar

Blend together in your blender.
Now if you want a true, thick rich milkshake mix in 2 cups of vanilla ice cream by hand.
If you want it a little more runny, add the 2 cups vanilla ice cream to the blender and blend away.

Add a straw and devour.
But not too fast, you don't want a cold headache.

Thursday, November 17, 2011

Gluten Free Pumpkin Waffles

Waffles, a great way to catch all the yummy cinnamon syrup!
Gluten Free Pumpkin Waffles

(The original, gluten-full version here.)

These waffles are not exploding with pumpkin flavor.  
They do though have a wonderful fall spice taste that will have you begging for more.
And the cinnamon syrup on the die for.

Gluten Free Pumpkin Waffles

1 1/2 cups GF mix
1 1/2 t. xanthan gum
1/4 cup packed brown sugar
2 t. baking powder
1 t. cinnamon
1 t. salt
2 eggs
1 1/4 cups buttermilk, or milk with 1 T. vinegar added
1/2 cup canned pumpkin
2 T. oil

Combine the flour, xanthan gum, baking powder, cinnamon, and salt.  Add the eggs, milk, pumpkin and oil.  Don't over mix.  Batter will be thick.
Cook on a preheated waffle iron.
Serve with your favorite syrup or the cinnamon syrup below.

Gluten Free Cinnamon Syrup

In a sauce pan combine:

1/2 cup white sugar
1/2 cup brown sugar
1 1/2 T. cornstarch
1/2 t. cinnamon

1 t. vanilla
1 cup water

Bring to a rolling boil stirring often until thickened.  Remove from heat and let stand 10 minutes before serving.

Wednesday, November 16, 2011

Gluten Free Roasted Pumpkin Seeds

Who needs a great snack?
I do!
Roasted Pumpkin Pie Pumpkin Seeds.
(Warning, these won't last long)

Halloween this year was so fun for us.  My three year old daughter finally understood what was going on and had a really great time with all the festivities.
One of the activities we did as a family was carve pumpkins.  One had a scary face and the other looked like Rapunzel:

Yes, that's my husband's glowing jack-o-lantern.  
I didn't know he had such an artist side!
You can find the template here, as well as other Disney patterns.

Anyway, back to the seeds.  
I saved all the seeds and rinsed off the pumpkin guts.
To roast the seeds must be completely dry, otherwise they will take for-ev-er.
Arrange the seeds on a baking sheet in a single layer and bake in your oven on the lowest temperature, mine was 175 for about 25-30 minutes or until dry.

Next you need to decide if you want to go sweet or savory.  
We made two batches because I couldn't decide. 
Here are both recipes that we tried:

Gluten Free Pumpkin Pie Roasted Pumpkin Seeds

Place seeds of one pumpkin into a bowl. (Be sure to do the above steps to dry the seeds)
Melt 4 T. butter.  Drizzle over seeds and stir to coat.
Mix together 5 T. brown sugar and 2 t. pumpkin pie spice.  Coat the seeds. 
Arrange on a baking sheet in a single layer and bake at 275 for 10-20 minutes, stirring occasionally. 
Keep an eye on these, they will burn!
Let cool and dig in!

Gluten Free Savory Roasted Pumpkin Seeds
Place seeds of one pumpkin into a bowl.  (Be sure to do the above steps to dry the seeds).
Melt 4 T. butter.  Drizzle over seeds and stir to coat.
Add 1 t. gluten free Worcestershire sauce, 1 t. kosher salt, a sprinkle of garlic powder and a dash of pepper.
Arrange on a baking sheet in a single layer and bake at 275 for 10-20, minutes, stirring occasionally. 
Keep an eye on them, don't let them burn!
Let cool and enjoy.

Tuesday, November 15, 2011

Gluten Free Baked Pumpkin Doughnuts with Vanilla Cinnamon Glaze

Oh my.
These little doughnuts are a perfect way to start a morning.
True not the breakfast of champions but a delicious treat during the holidays.
Baked doughnuts with a glaze, what could be better?

You can find the original recipe here if you don't need the gluten free version.

You will need a donut pan.  I found mine at Joanne Craft stores in the cake decorating section.  The pan is made by Wilton.  You could make these into donut muffins, if you are in a pinch.  But I'm not sure if the texture would be the same. 

Be sure to use the full 1 1/2 cups of powdered sugar for the glaze.  The first time I made these I tried to "lighten" them,
 (huge mistake, I mean really?  Lighten a donut, just enjoy the carb-filled goodness right!)
by only adding about half the sugar, and the glaze just wasn't as good as the second time I tried them.  

(Which was good, because the second go around we had a bunch of people over for our annual Harvest party, more details to come).

Gluten Free Baked Pumpkin Doughnuts with Vanilla-Cinnamon Glaze

2 cups GF mix
2 t. xanthan gum
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 t. nutmeg
1 1/2 t. cinnamon
1/4 t. ginger
1/2 cup brown sugar
1 cup pumpkin puree
3 eggs
2 T. buttermilk, or milk with vinegar added
1/4 cup butter, room temperature
1 t. vanilla

Preheat the oven to 350.  Prepare donut pan by spraying with non-stick spray.  
In a medium bowl, whisk together flour, xanthan gum, baking powder, salt, baking soda, nutmeg, cinnamon, and ginger.  Set aside.
In a large bowl, cream together the brown sugar, butter and pumpkin.  Add in the milk, eggs and vanilla, mix well.  
With a wooden spoon stir in the dry ingredients.
Scoop the dough into a large plastic bag.  Cut off one corner and pipe into the prepared donut pan.  
Bake for 10 minutes or until toothpick comes out clean.  
Let donuts rest for 5 minutes in the pan, then remove to a wire rack.
When cooled to the touch, dip into the vanilla-cinnamon glaze.

Vanilla-Cinnamon Glaze
1 1/2 cups powdered sugar
1 t. vanilla
1/2 t. cinnamon
2 T.  milk

In a small bowl, with a wide top to dip the donuts, combine the powdered sugar, vanilla, cinnamon and milk.  
Dip the tops of the donuts into the glaze.  Allow a few minutes to set.

Monday, November 14, 2011

Gluten Free Pumpkin Pie

I think that it's only fitting to start Pumpkin Week with my favorite pumpkin recipe:
Pumpkin Pie!

I seriously can't get enough, and not just around the holidays either.  I crave it during the summer and have made it once during the sweltering heat of August with a can of pumpkin that managed to get saved all those months.

The first thing is to start with a good crust.  
I have heard the store bought GF crust from Whole Foods is good.  I also like the Gluten Free Pantry's Perfect Pie Crust.  
But nothing beats home made.

The second is the actual filling.  
It's got to be good and pumpkin-y.
To let you in on a secret, the best, best pumpkin pie I have ever had is just using the recipe on the Libby's Pumpkin can.  
Sounds weird, I know, but it's the best.  
So buy a can of naturally gluten-free Libby's Pumpkin (not, I mean absolutely not get the Pumpkin Pie Mix, from the can.  It's full of HFCS, and other weird ingredients, just get the plain ol pumpkin), and make yourself, and your guests the best pumpkin pie ever.
They will not know it's gluten free, unless you tell them.
But it's a secret we can keep to ourselves, right.

Gluten Free Pie Crust
(This has been posted before, it's just a little reminder)

1 cup rice flour
3/4 cup tapioca flour
3/4 cup cornstarch
1 rounded t. xanthan gum
3/4 t. salt
1 T. sugar
3/4 cup shortening (or for a more flaky crust, 6 T. shortening and 6 T. butter)
1 egg, lightly beaten
1 T. vinegar
2-3 T. ice water

In a food processor, mix together the flours, cornstarch, xanthan gum, salt, and sugar. Add in the shortening. Process until shortening is in small pieces. Add in the eggs and vinegar. Process and while processing add in cold water a T. at a time until pastry holds together and forms a ball.
Form two balls and place in a bowl; cover and refrigerate for 30 minutes. You can roll the pastry or piece into a pie tin.
Bake at 450 for 10 minutes, or follow pie recipes instructions.

Then to fill the pie, get your can of Libby's, but if you don't have one here's the recipe:

Libby's Famous Pumpkin Pie
(makes one 9in pie)

3/4 cup sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can or 15 oz. canned pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch pie shell

Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.  Beat eggs in a large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.
Pour into pie shell.
Bake in a preheated 425 oven for 15 minutes.  Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near the center comes out clean.  Cool on a wire rack for 2 hours.  Serve immediately or refrigerate.

Serve with whipped cream.


Sunday, November 13, 2011

Gluten Free Pumpkin Recipes

It's Gluten Free Pumpkin Week here at Taming of the {Celiac} Sprue!

I love pumpkin.  Reminds me of fall, reminds me of holidays, reminds me of happy times.
Not only is pumpkin delicious here's why it's also nutritious as well:
Full of vitamins
Lots of fiber
The seeds are a good source of protein
Helps keep skin looking young and nice
Helps prevent kidney stones
Helps ward off depression 
Helps flush out toxins in the body

So maybe its ok to eat that second piece of pumpkin pie.  Haha.

This week there are some good Gluten-Free pumpkin recipes coming your way.
On the docket, there's (of course) pie, roasted seeds, waffles, doughnuts, muffins and milkshakes.

Hold on to your hat, it's going to be a great week of being gluten free and not starving!

Saturday, November 12, 2011

Gluten Free Thanksgiving

Wow, can you believe that Thanksgiving is right around the corner?
Here's my own Gluten Free guide to have a great Thanksgiving.

{Picture from}

As we all know, the hardest part about being gluten free (whether with celiac disease or gluten intolerance) is social eating.  When I'm at home, I know what's in everything and how it was prepared.  Thanksgiving, the biggest social eating holiday ever could be a disaster...
or it could be delicious.  

Side tangent: what would it be like to be reckless for one day, or even one meal?  To just eat whatever and not have to think about it?  
Ok....moving on.

Use these simple steps and you can have a gluten free Thanksgiving not starving!

These tips have been perfected over the years, I'm not going to lie, my first few Thanksgivings were rough.  
A big revelation came one year to really embrace what the entire holiday was about.  I focused on being grateful to be with family and friends and grateful that there was so much food on the table that I could eat.  
This attitude helped me overcome the helplessness I felt as I passed by the stuffing and rolls.  Try it, it might be easy for some.  If you are in "mourning" about missing the old way of life I completely understand.  Just don't give in and don't cheat.  It's not worth it to feel sick or hurt your body.

Alright here we go:

1. Tell the host/hostess.  Let them know what you can and can't have.  The more upfront you are the less awkward it's going to be later.

2. Volunteer to bring items that normally contain gluten that you can't live without, such as a pie, green bean casserole, stuffing, or your own rolls....

3.  Decide what gluten-containing Thanksgiving foods you can't live without.  For me it's pie.  I have to have a big ol' slice of pie on Turkey Day.  So, I make sure to make at least one GF pie to share with everyone.

4. Find out who is making what and how they are preparing it.  Are they dusting the turkey bag with flour?  Are they stuffing the turkey?  Thickening the gravy with flour?  Simple changes can help you out a lot and not change the flavor or texture.

5.  If traveling, bring some extra flours with you.  Mix up the dry ingredients of a pie crust and place in a baggie.  The more prepared you are the easier it will be for everyone.

6.  Eating out for Thanksgiving?  Call the restaurant.  Let them know you are GF and what items you can or can't have.  Also look at their on-line menu.  Be informed about what foods you can/can't have to save some awkward moments when everyone is ordering and waiters are busy.

Ok, feeling overwhelmed?  Don't be.  
Here are some tips on what I do for each Thanksgiving food:

A must, right?
My first GF Thanksgiving, 9 years ago my parents had to order a free-range turkey for around $80.  Steep, I know. 
But lucky for us turkeys have become injected with different substances and many turkeys found at your grocery store are gluten free and will state that on the ingredients list.  
When preparing the turkey, remember to only use GF stuffing, or none at all and dust the turkey bag with GF mix or not at all.

Mashed Potatoes:
One of my favorites.
Mashed potatoes are gluten-free, especially if they are made from scratch.  
But, if you are using the boxed, instant potatoes be sure to carefully read the box.  There are some flavored types (garlic mashed potatoes, etc.) that have wheat flour in them.  
Read, read, read all labels.

Quick and easy fix.  Thicken the gravy with cornstarch or tapioca flour.
This might be one of the dishes that you could help with or bring to ensure that it's GF.

Obviously a huge no-no.
Now, I'm not a huge lover of stuffing, even in the gluten days.  So consequently I haven't tried that many recipes for stuffing.  I have made stuffing before and it came out really dry and crumbly.  
You can also experiment.  If any one finds a good recipe, let me know.
Remember cornbread contains gluten.  I have been asked if I could eat cornbread, but even though it is made with corn meal, there's still flour in it.  

Cranberry Sauce:
Gluten Free!
Open up a can and enjoy.

Oh yum.
And gluten free.  
I love candied yams, I know it takes the "healthiness" away, but oh man, these are good!
I like to get the canned yams, drain the juice. 
Then slice them in half.
Melt about 3-4 Tablespoons of butter in a frying pan.
Add about 1/4 cup of brown sugar and a sprinkle of cinnamon.  
Dissolve sugar and add yams.
Coat yams with sauce and cook on low heat heat until caramelized and warm.

Sorry, outta luck unless you buy or make some of your own.  
Which wouldn't be that bad.  Rolls are a perfect example of something that you can bring!

Most of the time, salads are safe.
Green salads: can't go wrong with a big pile of leafy greens right?  Just be sure there isn't any croutons lurking throughout.  And be sure the dressing is GF.  You could ask the person bringing the salad to leave the croutons and dressing on the side.
Jello salad: Jello is GF.  It would just depend on what's mixed in.  Just ask!

Green Bean Casserole:
Can you believe that I've never actually had green bean casserole?
I know, weird right!
It was never a traditional food at our house and when I first heard about green bean casserole, someone else had made it with gluten-containing cream of chicken soup.
Since I've never made the actual casserole, you'll have to do some experimenting.
You can whip up a batch of the GF cream of chicken soup mix or you can buy GF cream of chicken soup made by Pacific Soups.

Dips/Cheese Balls
Always ask the maker what's inside.  Or read the label if store bought.
The main thing would be the wheat crackers being dipped and broken and dipped leaving behind crumbs of poisonous gluten.
Here's what I do.  Bring along some of my own GF crackers.  (Which ever ones you like).  Then, before it's been dipped into, or head for an edge that looks untouched, scoop as much as you are going to eat into a small bowl to save for yourself.  Or ask the person bringing the dip to save you out some in a different dish and you can enjoy as well.

Last, but not least.
And definitely my favorite part of Thanksgiving.
I could not live with a big slice of pumpkin pie.
I always end up making at least two pies for Thanksgiving.  Which is perfect so I can have two options.  I use this pie crust recipe and it always turns out flaky and nice.  People can usually not even guess it's gluten free.
If you need a cereal/graham style crust I love using the Gluten Free Chex crust.
This recipe is easy enough to use for any pie that you desire and handles well.
Looking for pie recipes?  Here are some of my favorites.

Good luck and hope everyone has a wonderful Gluten Free Thanksgiving!
Let me know if you have any questions.

Here's to Thanksgiving and not starving!

Tuesday, November 8, 2011


Taming of the {celiac} Sprue has now joined


I know, I'm totally cool now right?
It's about time!

So scoot on over check out the page...
here's the page link, or hit the "like" button in the right hand corner
not much to see right now, but there will be soon.

Stay tuned...
tomorrow comes my ultimate
Gluten Free Holiday Guide:
Gluten Free Thanksgiving Not Starving

Monday, November 7, 2011

Gluten Free Black Bean Tacos

In need of a last minute, healthy dinner?
Here's the answer:
Gluten Free Black Bean Tacos!

And they are good.
With the black beans, cabbage, lime vinegarette, avocado, and bite of feta, you will absolutely not miss the meat.  This is a great meatless meal.
Inside the corn tortilla there's partially mashed black beans, which are full of fiber and protein, help regulate blood sugar, lower cholesterol, and contain vitamin B6/folate and iron which are very helpful to women of child-bearing age or those who are anemic.
And then there's the cabbage, which is a good source of vitamins C and E, and also has calcium, magnesium, potassium, and fiber.
Don't forget the avocado, a good source of monounsaturated fat, which helps lower cholesterol, and there's potassium, which is also heart healthy. 

Now, don't you just feel healthier?
The best part is, this doesn't taste like a "health" meal.  
You're going to love it.

Gluten Free Black Bean Tacos

1 15-oz can black beans, drained
1/4 cup fresh salsa (you know, the refrigerated kind found by the cheese)
1 t. cumin
2 t. olive oil
1 T. fresh lime juice
Zest of 1 lime
2 cups shredded green cabbage
2 green onions, chopped
Corn Tortillas
Crumbled Feta Cheese
Diced Avocado
Bottled hot sauce, your favorite

Place beans, salsa, and cumin in a small pan.  Simmer until warmed through.  Partially mash.

Whisk together olive oil, lime juice, and zest in a medium bowl.  Add in the cabbage and green onions.  Toss to coat.  

Warm corn tortillas in a pan until bend-y or cook in olive oil for 1 minute per side, or until crisp.

Fill tortillas with black beans, cabbage, feta cheese and avocado.  Drizzle with hot sauce if desired.

Tuesday, November 1, 2011

Gluten Free White Chicken Chili

Ahhh, the Halloween Hangover.
From sugar that is...

I know I'm experiencing one. 
And the only thing you can do about it is, of course, eat more Fun Size candy bars.
I swear they'll be the death of me.

How was your Halloween?
Mine was great.  
Great with a capital g.

We had some friends over for dinner and trick or treating.
My three year old was in Halloween Heaven, if there is such a place.

I was in heaven too.
I made my mom's delicious White Chicken Chili.
It's a favorite around here and I'm sure that it'll become one of yours too.
In fact there was no time to take a pic, it was gone too soon.
Now, the key to this delicious chili is the toppings.  The cheese, chips and salsa make the chili the best!  Trust me on this one, you don't want to try it with out all the good stuff on top.

Make it, enjoy it, and eat this along with a few Fun Size Snickers, it'll take the edge off your sugar high.

Gluten Free White Chicken Chili

2 1/2 cups water
1 t. cumin
2 chicken breasts

Bring water and cumin to a boil.  Add in chicken breasts.  Cover and simmer until chicken is done, about 20-25 minutes.
When chicken is done, save the broth and cut chicken into small chunks.
Add to the broth:
1 clove garlic, minced
2 (15 oz) cans Northern White Beans, undrained
2 cans white corn, drained 
(I usually only have frozen corn on hand so I put in about 1 1/2 cups)
2 (4oz) cans diced chilies
1 t. cumin
3 T. lime juice
Return diced chicken to pan with broth and other ingredients.  Simmer until warm.  Top with tortilla chips, salsa verde, and shredded Monterey Jack cheese.