I love elk chili stuffed sweet potatoes!  However, if you don't have elk meat you can substitute it for ground beef!  

This gluten free paleo elk chili stuffed sweet potatoes are delicious and filling! You can substitute out the elk for beef if you don’t like or have elk.

These Paleo Elk chili stuffed sweet potatoes are delicious and easy to make.  You can make the chili ahead of time and then assemble for a quick dinner.  I used my recipe from my Paleo Elk Chili and made it in the instant pot.  This cooks it quite quickly.  I microwaved a few small sweet potatoes and cut up some veggies for toppings and voila dinner is served.

These stuffed sweet potatoes are a perfect weeknight meal because you can prep ahead and have dinner ready fast!

I love using my Instant Pot to cook meals like soups and stews.  It makes them so yummy in such a short time! 

I had such a fun time filming this recipe with my Mother In Law.   She’s awesome and I love cooking with her.  I didn’t eat much game growing up, but then I married into the family of hunters and I learned to love it. 

How Do I Make this Paleo Elk Chili Recipe?
Begin by following my Paleo Elk Chili Recipe and make it either in a crockpot or Instant pot.   If you don’t like Elk you can substitute it for ground beef.  

Paleo Elk Chili
Delicious Paleo elk chili. I put the beans on the side for those who wanted to add them. It was delicious and I wish I had more elk meat in the freezer!

SERVINGS 8 people

INGREDIENTS  

• 2 lbs Elk meat ground
• 1 lb Ground beef
• 2 large Canned roasted tomatoes chopped
• 1 can Tomato Paste
• 2 Colored bell peppers chopped
• 1 yellow onion chopped
• 1 Clove of Garlic chopped
• 1/2 box Beef stock or Bone broth
• 1 TBSP Chili Powder
• 1 TBSP Cumin
• 1 TBSP Flavor God Garlic Lovers seasoning
• 1 TSP Salt and Pepper
• 1 can Black and kidney beans Add if you want beans in your chili

INSTRUCTIONS 

• Brown elk and beef in multi cooker. Add seasoning.
• Add onions and cook until translucent.
• Add Peppers and garlic. Cook until soft.
• Add tomatoes, tomato paste and broth. Add beans if you want to make the non Paleo version.
• Mix all ingredients together.
• Cook on low in multi cooker for 8 hours.
• Garnish with fresh herbs, cheese, greek yogurt or sour cream depending on your dietary needs.

Next you want to microwave enough sweet potatoes to feed your people.   

Chop up vegges to use as a garnish.  I like:  peppers, cilantro, green onions and olives. 

Cut your sweet potato so there is a slit in the top and squeeze it slightly so there is room to put the chili. 

Put the chili in your sweet potato and garnish!

You can add cheese and sour cream if you don’t want to keep it Paleo. 

Enjoy! 


Watch Me Make this on YOUTUBE!

Here are some other recipes you might enjoy!

Paleo Paella

Pressure Cooker Braised Short Ribs

Beef Tips with Mushroom Gravy

​Poached Pears

Hope you enjoy these Paleo Elk Chili Stuffed Sweet Potatoes as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

Holiday parties can be a difficult time to navigate not getting glutened!  Check out my helpful hints of how not to get glutened during the holidays!

That is the question of the hour right now!  Holiday parties are happening all around and there are glutenous crackers waiting to dip into your safe dip and a crumb trying to fall into your bubbly!  

It literally can feel like you are avoiding hazards all around you like surround sound. 

So, do you stay home and fake a cold or claim to be busy all the while watching Elf again for the 100th time or do you brave the party?

Here are my top ways to Navigate holiday parties and NOT get GLUTENED!

Top Ways to not Get Glutened:

Since I like to cook, I always offer to bring my own food.  I know your host might feel bad but depending on the situation sometimes I insist.  If your host is really good about being cognoscente of your food issues then use your best judgment. 

If I am not bringing my own food, I bring a dish to share that I know is safe for me to eat.   Depending on the situation, I put a serving of said dish aside in a small container. Just to make sure not to get cross-contaminated.

Bring a snack in your bag.  A protein bar or a beef stick can help tide you over until you can get to a safe food place.   Holiday parties are known for flowing alcohol, so being on an empty stomach and drinking is awful so a quick snack is sometimes a lifesaver.

Communicate the food needs with your host.  I know sometimes you might feel like a pain in the butt but it’s better than being sick for weeks.   Usually, after talking to the host they agree to either number one or two above. 


Walk the food area and get a sense for what is being served.  Is it safe to eat the cheese right beside the Ritz crackers?  Is the dip being dipped into by gluten crackers?  What can I eat?  If the answer is nothing, go to your emergency food.

I bring my Nima Sensor.   IT saves my life all the time.  It is not 100% and you still have to use common sense but it catches gluten in items that I would have no idea there was gluten. 

Here are some ideas of what to take to a party:

Cranberry Maple Pecan Baked Brie

BLT Sandwich Skewers


What do I do if I get Glutened?

This will be different for everyone because our bodies respond to gluten differently. 
I usually carry enzymes with me in my purse that help my body get rid of gluten.  These are not a way for me to purposely eat gluten but a way of protection just in case. 

If I suspect I have ingested gluten I take one right away.  I also take activated charcoal.  It helps my body to rid the toxins from gluten. 

Sometimes, I cry. 

I start taking my Glutamine supplement as soon as I get to where it is.  I carry it in my suitcase when I travel and always have it at home.  It helps my gut heal.  I take a powder so it is mixed with water and easy to digest.

I try to stick to bland foods and liquids for a while.  Bone broth with collagen is also healing to the gut.  Lots of bone broth. 

Family and Friends are more important than food:I know that the holidays are often centered around food and what we are preparing, but our family and friends are more important than any food.  If you are at someone’s house and they forgot about your food issues and they don’t have anything for you to eat for dinner, remember the real reason you are there.  To get together and celebrate life with your friends and family. 

Hopefully, you have an emergency food item packed in your bag, but if you don’t it’s ok.  Enjoy your time.  Your tummy might growl but it’s ok.  The time you spend talking, laughing, and being around loved ones is more important than Great Aunt Ann’s dried-out turkey. 

Also, don’t forget the foods that most people will have on hand that are always gluten free: fruit and veggies.  They can be a lifesaver!

I hope you have a Merry Christmas and Holiday Season:

From my family to yours I hope you have a wonderful Christmas and you get the opportunity to share your life with those around you.  I hope you make memories and have joy-peace and love!  Don’t let fear keep you from your holiday parties!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle 

This gluten free medium rare strip loin roast was fantastic!  It came as part of my Butcherbox so I wanted to share how I made it!

This gluten free medium-rare strip loin rost is full of flavor and perfectly cooked- IMO!
I had never heard of a strip loin before it came in my Butcher Box, but that is because I am not really good with what different cuts of meat are called.

I decided to cook it in the oven, similar to how I make my oven prime rib roast and it turned out perfect!  Use an internal meat thermometer so you can take it out as soon as it is medium rare.

I have been making a lot of holiday treats with more sugar than we eat all year, so I try to balance out our day with a nice protein for dinner with some lower carb veggie.   For our family it’s all about balance!

Why Do I order my meat?

I order our meat because I want high quality, no hormones or antibiotics and humanely raised.  I think grass fed is better tasting and better for our bodies because there are more nutrients and there is less risk of e Coli and other things.  You can read all about it from Bulletproof Blog.  They wrote a series about the benefits.

How Did I make this roast?This strip loin roast was pretty easy to make!  If you didn’t want it as a roast you can cut it into steaks to and BBQ them.  I think it’s the same as a New York Strip then? 

Here’s how I did it:

Take the meat out of the fridge for about 30 minutes before cooking. 

Turn your oven on to 450 degrees F.

In a shallow baking pan drizzle a little Avocado oil.

Rub your roast with Salt, Pepper, herbs and Garlic.   You can use what ever seasonings you like.

Insert an oven thermometer so you know when to remove the roast.
 I will post the one I use in the Amazon section below. 

Place in the roaster fat side up.  This helps keep everything juicy while cooking as the fat can drip onto the meat. 

Can you say YUM!!!

Place the roast in the oven and cook at 450 for 15 minutes.  This will form a nice crust and make it really yummy!


Reduce the heat after 15 minutes to 350 degrees. 

Continue to cook until your meat thermometer reads 130 degrees for medium rare. 

Remove from heat and let the meat rest for 15 minutes before slicing. 

Remember to slice against the grain of the meat to keep it tender. 

Serve with your favorite side dish!

Enjoy!

Side Dish Ideas:

Here are a few side dishes you might like:

Healthy Harvest Salad 

Easy Mashed Cauliflower

Brussel Sprouts so good they taste like candy


Here’s The Recipe:
​
Medium Rare Strip Loin RoastMake this delicious roast for a delicious meal.  It takes about an hour and a half to make but is worth the wait. 

INGREDIENTS  

• 1 Strip Loin About 4 lbs
• 1 – 2 TBSP Seasoning- salt pepper garlic herbs
• 1 Drizzle Avocado Oil

INSTRUCTIONS 

• Take your roast out of the fridge 30 minutes before cooking.  Let it rest at room temp.
• Turn the oven on to 450 degrees.
• Rub your roast with seasoning.  Insert meat thermometer. 
• Drizzle Avocado oil in the bottom of your baking pan. 
• Place the roast in the pan fat side up. 
• Bake at 450 for 15 minutes. 
• After 15 minutes, turn the oven down to 350 degrees. 
• Continue to bake until the meat thermometer is at 130 degrees for medium rare. 
• Remove roast and let rest for 15 minutes before slicing. 
• Slice against the grain so it remains tender!
• Enjoy!

I hope you enjoy this roast as much as we do! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle
​

These gluten free boozy balls are fun to make for holidays and dinner parties!  You can make them ahead of time and pull them out of the fridge when you are ready to enjoy them!  

I had so much fun making these boozy balls with my friend Jamie today!  I am not a huge sweet eater, but I do like to have little bites of deliciousness around during the holidays when company comes over. 

These FOUR recipes are really easy to make and go together pretty easy.  The truffles are a little labor intensive with having to cool them in between each step.  If you want the fastest and easiest of the recipes I would recommend the cake balls over the truffles, only because you need to use a double boiler for the truffles.

What are some of your favorite holiday desserts? 

Do you like quick and simple desserts like these or  more elaborate ones like Buche De Noel?  One of my favorites is Panettone but I have yet to master a gluten free version of it!

Which Alcohol Should I Use?

You can flavor your dessert balls with any alcohol as long as it’s gluten free!  I chose the flavors for my boozy balls because we enjoy those combinations but please feel free to experiment with your boozy ball combinations! 
​
Here is a gluten free alcohol guide to help you check to make sure your favorite libation is safe to eat and drink!  Also, you can contact the manufacturer to double check!  Please remember to listen to your body!  


Pin This Now And Make These Later! 

Here are the RECIPES:

Egg Nog Boozy Balls
Egg Nog cake balls dipped are a delicious sweet treat for the Holidays. 

INGREDIENTS  

• 1 Gluten Free Vanilla Cake Mix
• 3/4 cup Egg Nog
• 3/4 cup Brandy or Dark Rum
• 1/2 tsp Nutmeg
• 3 Eggs
• 2 TBSP Avacado Oil
• 2 sticks Butter softened
• 1 bag Powdered Sugar
• 2 TBSP Brandy for the frosting
• 2 cups White melting chocolate

INSTRUCTIONS 

• Add Cake Mix, Egg Nog, Brandy, Nutmeg, Eggs and Avacado Oil to the mixer.  Mix until smooth.
• Turn oven on to 350 degrees.
• Spray 2- 9″ cake pans.
• Pour batter into cake pans. 
• Bake in the oven for about 25 minutes or until a toothpick poked in the middle comes out clean. 
• Let the cakes cool. 
• Make the buttercream frosting.  Mix softened butter and brandy together in the stand mixer.  
• Add 2 TBSP brandy.
• Pour in powdered sugar a little at a time until you reach your desired consistency.  I didn’t quite use the whole bag.  
• Crumble the cooled cakes into a bowl. 
• Add buttercream frosting to the crumbled cake.
• Mix together.
• Cover the mixture and put in the fridge for about an hour. 
• Use a scoop and scoop out the desired amount of mixture.  Use your hands and roll into balls. 
• Place on a parchment lined baking sheet.  Continue until all the mixture made into balls. 
• Place in the fridge for about 30 minutes.
• Melt the white chocolate in a melting pot, double boiler or in the microwave.  Be careful not to burn. 
• You can add additional brandy if you want to the chocolate.  
• Using a fork, dip each ball in the chocolate. 
• Place on parchment paper lined baking sheet.  
• Place in the fridge until you are ready to serve.  Enjoy!

Mint Chocolate Boozy Balls
Chocolate cake balls made with mint liquor and mint chocolate candies.  Dipped in melted chocolate  
 
INGREDIENTS  

• 1 Gluten Free Chocolate Cake Mix makes 2 -9″round cakes
• 3/4 cup mint liquor
• 3/4 cup water
• 1/2 cup avacado oil
• 3 eggs
• 1 pkg andes mints
• 2 cups melting chocolate
• 1 container Gluten Free chocolate frosting

INSTRUCTIONS 

• Mix cake mix, mint liquor, water, oil, and eggs together. 
• Turn your oven on to 350 degrees
• Spray 2 9″ round baking pans
• Pour cake batter into pans.  Bake until the center comes out clean when poked with a toothpick.  About 25 minutes. 
• Let the cakes cool. 
• Chop up Andes mints. 
• Once they are cool, crumble them up into a bowl.   Add the container of frosting and Andes mints.  Mix together. 
• Cover the bowl.  Put the bowl in the fridge for an hour to make rolling into balls easier. 
• Use a scoop and scoop out your desired amount of mixture.  Use your hands and roll into a ball.  Place ball on a baking pan lined with parchment paper.   Continue until all the mixture is rolled into balls. 
• Put back into the fridge for about 30 minutes. 
• Melt chocolate in the microwave, over a double boiler or in a melting pot.  Be careful not to burn.  You can add 1 tsp of mint liquor to the chocolate to enhance the mint flavor if you’d like.  
• Use a fork to dip balls in chocolate to cover.  Place on a parchment lined baking sheet. 
• Top with chopped Andes mints. 
• Chill in fridge until you are ready to serve. ENJOY!!!

Cranberry Almond Boozy Balls
These Cranberry Almond Boozy Balls use white chocolate and Amaretto to make a delicious Holiday dessert!  

INGREDIENTS  

• 2 cups White chocolate I used Santa Barbara Chocolate
• 4 oz Cream cheese
• 1/4 cup Powdered Sugar
• 4 TBSP Amaretto Liquor
• 1 cup Cocoa Powder for dusting
• 1/2 cup Dried cranberries chopped into small pieces
• 1/2 cup chopped almond slivers
• 1 cup white chocolate dipping chocolate.

INSTRUCTIONS 

• In a double boiler, melt white chocolate and cream cheese together.  
• Whisk until smooth. 
• Remove from heat.   Whisk in liquor and powdered sugar until smooth. 
• Add in chopped cranberries.  Mix. 
• Put in the fridge in a covered container overnight.  It should be thick so you can scoop it out and roll it when it’s ready.  You can also put in the freezer to make it happen faster. 
• Line a baking dish with parchment paper. 
• Scoop out mixture and roll into a ball. 
• Freeze balls so they don’t melt while dipping.  About an hour. 
• Melt white chocolate in a double boiler, microwave or in a melting pot. 
• Using a fork dip balls into white chocolate.  Dip or sprinkle with chopped slivered almonds. 
• Place in the fridge until you are ready to serve.  YUM! 
• Enjoy! 

Chocolate Orange Boozy Balls
Chocolate orange liquor truffles are a delicious treat to serve at Christmas! 

INGREDIENTS  

• 2 cups Bitter sweet chocolate I used Santa Barbara Chocolate
• 1 cup Heavy Cream
• 1 tsp Butter
• 1/2 cup Orange Liquor I used Cointreau
• 1 cup Cocoa Powder I used Santa Barbara Chocolate

INSTRUCTIONS 

• In a double boiler heat up the heavy cream. 
• Add chocolate and whisk together with the cream.
• Add the butter and whisk.
• Remove from heat and whisk in the orange liquor. 
• Place in a covered dish and place in the fridge overnight or freezer for about an hour until it is firm so you can roll it into balls.
• Use a scoop and scoop out the desired mixture.  Use your hands to roll into a ball. 
• If the chocolate is getting to melty to roll into the cocoa powder, freeze the balls for about an hour. 
• Roll in cocoa powder and then place on a parchment lined baking dish.  
• Keep in the fridge until you are ready to serve. 
• Enjoy!

Watch The Video Here:

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I am thankful for everyone who supports me by watching my videos,  volunteers to cook with me, allowing me to recipe test on them, clicks on my links and purchase items, and believes in my goal to help people with this Gluten free journey! 
I hope you enjoy these recipes as much as we do!  Enjoy making these Boozy Balls! If you are looking for other delicious desserts, check out the Black Forrest Cake and My Grandma's Vinarterta!


As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

These gluten free poached pears are a fantastic dessert that is great to make ahead for a party!

These super easy port poached pears are a mostly healthy and delicious end to any meal!  I love how light they are after how heavy most holiday meals are.  

Plus they literally take 5 minutes to prepare and your crockpot does the rest of the work!                                                                                                      

The first time I made these port poached pears was about 10 years ago and my brother in law and sister in law were living with us at the time.  I decided that every few weeks we would do a theme dinner and this was one of the desserts we made during those dinners.   We had lots of fun trying new food and sharing that time together.

What do you need to make these Port Poached Pear- gluten free?

You need some pears.  I made 1/2 a pear per person.  If your group likes dessert a lot you might need a whole pear per person. 

1 bottle of port wine.  I bought this bottle a while back at a local AZ winery, however, I am not really a port drinking person, because I don’t like sweet drinks.  It was a small 350 ml bottle.

Pumpkin pie spice.  You could add them all separately but I find it easier to add it from one spice jar.

A crockpot.  Or pot you want to cook this in slow and low for a few hours. 

Heavy cream to whip for the top with your choice of sweetener.  


The Step By Step:One:  wash your pears and cut them in half.  Remove the core and stem.  I used a spoon to scoop it out.

Two: Put your pears in the crockpot.

Three:  Sprinkle Pumpkin pie spice on the pears.

Four:  Pour the bottle of port wine over the pears.

Five:  Cover with the lid.  Let it cook on low for 4-6 hours.

Six:  Serve with a dollop of fresh whipped cream on top and a drizzle of the delicious pear port sauce that is in the bottom of the crockpot.
If you want to be really fancy, you could add a tsp of vanilla to the whipped cream or cinnamon.  Or liquor since it’s the holidays. 

Step Seven:  Try not to eat them all 

Here are some other desserts you might like if you liked these Gluten Free Port Poached Pears:

Flourless Chocolate Cake

​Rum Chata Cupcakes

​Pin This NOW make it later 
​

This Cheesy Polenta with crispy onions will make you say YUM!  It is creamy and delicious!  Definitely a comfort food!  You can make it thick and serve it cut into squares or make it thin as I did and add cheese and serve it with a delicious braised meat over the top. 

Polenta is ground corn into a meal.  You make it by boiling it in water with salt.  There is quite a bit of stirring involved but I promise it will be worth every bit of the arm workout! 

What do you need to make this cheesy polenta recipe?

You will need some polenta or cornmeal.  I used Arrowhead Mills and will link it under the Amazon shopping space below.  You will also need some water, salt, butter and cheese   As well as a yellow onion chopped up and fried in a skillet with some butter and oil.  That’s it!  Easy Peasy!  About 40 minutes later and Voila cheesy polenta with crispy onions is ready! 

How Do I Make This Cheesy Polenta Recipe?

Here’s the step by step on how to make this Cheesy Polenta. 

First, add the 5 cups of water to the pot and turn on the heat to medium-high.   

Pour in 1 Cup of cornmeal.  Whisk. Add a pinch of salt.  Whisk. 

Bring to a boil while whisking every 5-10 minutes so it doesn’t burn to the bottom of your pot.  Put the lid on so you don’t have a big mess or get burnt from the popping cornmeal. 

Once it has thickened and cooked for about 35 minutes taste it to make sure it is cooked. Whisk. 

In a pan start to cook your onions.  Chop one yellow onion and add it to the pan with a TBSP of butter and a drizzle of olive oil so the butter doesn’t burn.  Saute until crispy. 

Back to the Polenta: Add 1/3 Cup of butter.  Whisk.

Add 1 Cup of shredded cheese of your preference.  I used Dubliner because that is what I had in my fridge.  Whisk.

Add S & P and you guessed it whisk. 

Pour into your serving bowl and top with crispy onions. 

Enjoy! 




What Should I Serve This With?

I made my Braised Beef Ribs recipe and served it with this polenta and a delicious salad.   I wanted to make the slow cook version in my dutch oven so our guests could see that version.  

Here are some other ideas:

Braised beef ribs in the Instant Pot

Instant Pot Sweet and Sour Ribs

Pressure Cooker Tri Tip



Here’s The Full Recipe:
Cheesy Polenta with Crispy Onions
This delicious comfort food is the perfect side dish to any braised meat or steak.  It is so yummy! 


INGREDIENTS  

• 5 cups water
• 1 cup cornmeal
• 1 pinch Salt
• 1/3 cup butter
• 1 cup Cheese- I used Dubliner shredded
• 1 yellow onion chopped
• 1 TBSP butter
• 1 drizzle EVOO or Avacado oil
• 1 pinch S & P

INSTRUCTIONS 

• Add the water to the pot and turn to medium-high heat. 
• Pour the cornmeal into the water and whisk. 
• Bring to a boil stirring every 5 – 10 minutes.  Put the lid on as it goes so you don’t get popped with the cornmeal.
• In a pan, saute the yellow onion with 1 TBSP butter and drizzle of oil.  Cook until crispy.  Set aside.
• Once the cornmeal is thick and cooked (about 35 min) Add butter and shredded cheese.  Whisk.
• Add S & P and whisk again.
• Pour into your serving dish and sprinkle the crispy onions over the top.
• Enjoy!  If you wanted to make the thicker loaf like polenta, add about 31/2 cups of water in the beginning 

Hope you enjoy this Cheesy Polenta with crispy onions as much as we do! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

These gluten free honey garlic chicken thighs in the crockpot are super easy to make and a perfect weeknight dinner!

These gluten free honey garlic chicken thighs or breasts are so packed with delicious flavor!

You need these honey garlic chicken thighs in your life!   Throw everything in the crockpot in the morning and let the crockpot do all of the work!  

The sauce gets sticky and delicious!  It’s not too sweet so that is awesome!  You are not over powered by all of the cloves of garlic either.  Even though there’s 5!   No warding off vampires here!   The garlic slowly roasts in the sauce and is more sweet than pungent.  

I needed a fast crockpot meal tonight for dinner.  I am not sure about you but gosh this time of the year feels so busy!  
Our oldest daughter was home today and wanted to go to Costco to stock up on some items.   I really don’t like going to Costco this time of the year but it wasn’t bad at 4:30 p.m.  In fact, it might be my new favorite time to go!  We got her restocked on bulk items and back to her house she went.  


What can you serve with these Honey Garlic Chicken Thighs?

I made a few things to go with them because everyone in my family wanted slightly different things.  My hubby wanted the leftover cheesy polenta from last night.  (recipe coming soon)  Our daughters wanted it with rice.   I microwaved a few mini potatoes and then roasted them to make them crispy in the oven.  

We also had a big cabbage salad on the side   Yummy!   They really pair well with any of your favorite side dishes!  

Here are a few of my favorite side dishes:

Brussels Sprouts so good they taste like candy!  

Easy Mashed Cauliflower


What is the difference between a slow cooker and a crockpot anyway?  To me they are the same thing….. 


What do I need to make this recipe?

There are only a few ingredients in this recipe!  Most of which you probably have on hand.  

You need 5 cloves of garlic, peeled
1 pkg of Chicken Thighs skin removed
1/2 cup of honey, slightly melted
1/4 cup of avocado or olive oil
1 tsp Italian seasoning or Herbs De Province
S & P
The instructions are really easy too!  Put all ingredients into the crock pot and stir to coat the chicken.  Put on low for 6-8 hours and enjoy! 
Serve with your favorite side dish or choose one of mine above.




Honey Garlic Chicken Thighs
Prep this delicious meal in 5 minutes!  Let your crockpot do the rest of the work!  Enjoy a fabulous dinner with your family!  


SERVINGS 6 people

INGREDIENTS  

• 5 cloves or garlic peeled do not chop 
• 1 pkg Boneless skinless chicken thighs I used 10 thighs. 
• 1/2 cup honey melted
• 1/4 cup avacado or olive oil
• 1 tsp Italian Seasoning or Herb De Province
• 1 pinch S & P

INSTRUCTIONS 

• Add all ingredients to the crockpot.  
• Stir to coat the chicken.
• Turn crockpot on low.  Cook 6-8 hours.  
• Enjoy!  

Hope you love this recipe as much as we did!  It is truly a life saver on busy days!  Especially when you still want to feed your family something delicious!  

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

This Giant Skillet Gluten Free Chocolate Chip Cookie is super easy to make and delicious topped with your favorite ice cream flavor!

You need this Giant Skillet Chocolate Chip Cookie in your life!  

This chocolate chip cookie was so easy to make and yummy!!!   Plus it was perfect for National Cookie day!  It would also be perfect for National Pazookie Day… Just add ice cream when it is warm.   You will be fighting over who gets the last bite! 

I love warm chocolate chip cookies!  Dark chocolate chips in this cookie are my favorite and I love how they balance out the sweetness.  I am not a huge sweet eating person, so I love the dark more bitter chocolate. 

How you make this deliciousness!

Start your oven to 350 degrees.  My oven has convection so that is what I used.  

Cream butter and sugar together.  That means mix soft butter with sugar in the mixer until it looks slightly fluffy.  

Add an egg and vanilla to the fluffy butter and mix until combined.  

Add Gluten Free Flour blend and mix to combine.  I used Pamela’s Baking mix.  It has baking baking powder in it.  IF yours doesn’t have baking powder in it add 1 tsp.   

Add 1 cup of dark chocolate chips.  

Rub Coconut oil on the skillet so it is well greased.  You don’t want this baby to stick.  

Put the cookie dough into the skillet and flatten it out!  

Bake it in the oven for 14 minutes.  

Try not to eat it all until it cools for a few minutes so you don’t burn your mouth lol!

Add ice cream on top or any of your favorite toppings!  

Enjoy!

Here are some other recipes you might like from my Blog if you like this Chocolate Chip Cookie!

Rum Chata Cupcakes

Chocolate Covered Strawberries

Pin this NOW and make it later!
​

Here’s the FULL recipe!

Giant Skillet Chocolate Chip Cookie
This cookie is so delicious!  It’s perfect for sharing.  Eat it warm and top it with ice cream for a real treat!



INGREDIENTS  

• 1/2 cup butter softened
• 1/4 cup raw sugar
• 1 tsp vanilla
• 1 egg
• 11/2 cups Gluten free baking flour I used Pamela’s
• 1 cup dark chocolate chips

INSTRUCTIONS 

• Turn oven on to 350 degrees.
• Cream butter and sugar together in a mixing bowl.  
• Add an egg and vanilla and mix till smooth.
• Add baking flour and mix to combine. 
• Add chocolate chips and mix until chips are spread throughout the dough.
• Use coconut or your favorite oil and grease the cast iron skillet.  You don’t want this delicious cookie to stick! 
• Bake in the oven for 14 minutes or until it starts to turn golden brown.  You don’t want to overcook it.  
• Serve with ice cream or your favorite topping.  
• Try not to eat it all by yourself!  HA!  Enjoy!

I used Pamela’s baking and pancake mix which contains baking powder.  IF your mix doesn’t contain baking powder add 1 tsp of baking powder to this recipe so your cookie rises 

As Always,

Best Wishes for Gluten Free Dishes!

XO,
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Michelle

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