Tag: Main Dishes

Bratwurst Splits

Bratwurst itself is great, but add extra cheddar and it’s amazing. I think my older brother had a version of this at a German restaurant when he went there with his German class in middle school. Ever since then, we’ve enjoyed having our Americanized version as part of Oktoberfest. You could eat it in a bun, but we generally just eat it straight up with a knife and fork.

Note that it is delicious but very greasy, especially if you use a national brand like Johnsonville. So you may not want to eat too many, for your digestive system. If you want one less greasy, you can use Harmons bratwurst, which has considerably less fat and is more authentic-tasting. But any brand is delicious.

And this one is naturally gluten free.

Make it a meal with:

Bratwurst Splits

  • Servings: varies
  • Difficulty: medium
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A fun German-inspired Oktoberfest dish.

Ingredients

  • 1 pkg. Bratwursts
  • Optional: Broth and chopped onion
  • 1 brick Cheddar Cheese, cut in long slices like string cheese

Directions

Boil bratwurst in pan of water or chicken broth with onion (for more flavor), about 10 minutes or until no longer pink. Then slice bratwurst down middle (not all the way through), place cheese in middle, then broil or grill until cheese is bubbly and slightly brown.


Chicken Enchiladas

Haha, these enchiladas are certainly not authentic–Wait, Mexican cooks don’t use Cream of Chicken soup?–but they are delicious, and you likely have all the ingredients on hand all the time. And one pan makes quite a few leftovers if you want easy lunches for the week.

I’m still working on a gluten free version of this that tastes good. For a while I wasn’t able to handle dairy, so I tried vegan sour cream and GF Mission tortillas, and it was terrible. And the tortillas turned to mush. When I was able to handle dairy again, I tried it with corn tortillas, but then it tasted very much of oil from the tortillas. I think maybe I’ll try making my own gluten free flour tortillas before I attempt this again.

Make it a meal with:

Chicken Enchiladas

  • Servings: 9?
  • Difficulty: medium
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Mild, delicious, and makes lots of leftovers.

Ingredients

  • About 3 lb. Chicken Breasts, cubed
  • 1 Onion, minced
  • 2 cans Cream of Chicken Soup
  • 1/3 can Water (or chicken broth)
  • 1-2 c. Sour cream
  • Flour Tortillas (about 6)
  • Grated Cheddar Cheese

Directions

Cook cubed chicken. Add onion and cook until translucent. Mix in soup and water until bubbly and well mixed. Add sour cream to the sauce/gravy last. To assemble, spoon a little sauce and chicken in bottom of greased 9×13 pan. Then cover with a layer of 2 tortillas. Then spoon on a layer of sauce and chicken. Then a layer of 2 tortillas. Then a layer of sauce and chicken. Then 2 tortillas (for three layers of tortillas total). Finally, a thick layer of cheese on top. Bake at 375° for 20 minutes till cheese is melted and slightly brown. Optional: Top with salsa for extra flavor.


BBQ Country Ribs

These originally started as a Dutch oven recipe, but we’ve just been making it in the oven for the last several years. It’s fun for a big gathering–it does tend to be messier and greasier, FYI. Also, it’s pretty flavorful, so you may want a mild side dish with it, like white rice or rolls. And we usually serve it in a bowl so you get plenty of sauce.

As long as you get gluten free BBQ sauce (which basically all are), this one is naturally gluten free.

Make it a meal with:

BBQ Country Ribs

  • Servings: 6-8?
  • Difficulty: medium
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The secret to the sauce is Dr. Pepper, of course.

Ingredients

  • About 5 lbs. Pork Country Ribs, cut in pieces
  • Canadian Steak Seasoning
  • 1 large bottle Honey BBQ Sauce
  • 1 jar Orange Marmalade
  • 1 can Dr. Pepper
  • 1 Onion, chopped large

Directions

Place ribs in foil and sprinkle with steak seasoning. Seal up ribs in foil packet and bake in pan at 325° for 2 hours. Then combine remaining ingredients in pot and place ribs in sauce. Simmer (or replace in oven) for 1 hour. If you’re in a hurry, it doesn’t have to simmer for a whole hour.


BBQ Chicken

For juicier chicken, you may want to use chicken with bones. Plus, they’re cheaper than boneless skinless chicken breasts anyway. We usually have BBQ drumsticks every New Year’s Eve, and it makes the house smell amazing.

As long as you get a gluten free sauce (which most are), this one is naturally gluten free.

Make it a meal with:

  • Baked Potatoes, Potato Salad, or Rice
  • Green Beans or Corn
  • Fresh Fruit

BBQ Chicken

  • Servings: varies
  • Difficulty: easy
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Easy weeknight dinner or New Year’s Eve party food.

Ingredients

  • Chicken (breasts, legs, quarters, etc.)
  • Garlic Powder
  • Onion Powder
  • Italian Seasoning
  • BBQ Sauce (or gluten free sauce)

Directions

On a greased cookie sheet covered in foil, sprinkle chicken with garlic powder, onion powder, and then Italian seasoning. If boneless, cook for 30 minutes at 375°. For chicken with bones, cook for at least 45 minutes. With 15 minutes of cook time remaining, remove from oven, brush with BBQ sauce, and bake the remaining 15 minutes.


Baked Chicken

We used to have baked chicken all the time because it was very simple and only required Italian dressing.

And this one is naturally gluten free.

Make it a meal with:

Baked Chicken

  • Servings: varies
  • Difficulty: easy
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An exceptionally easy chicken dish that’s quick to throw in the oven.

Ingredients

  • Chicken Breasts
  • Italian Dressing

Directions

(For more flavorful chicken, marinate in Italian dressing for at least half an hour.) On a greased cookie sheet, cover each chicken with Italian dressing. If boneless, cook for 30 minutes at 375° or until temperature reaches 160°. For chicken with bones, cook for at least 45 minutes.


Apricot Chicken

When I was living with my grandpa in my mid-twenties and his doctor told him to go on a low-sodium diet, I was looking for main dishes that my grandpa might enjoy. I knew he liked Olive Garden’s Apricot Chicken, and I found a recipe that was supposed to be a copycat. Over the years I’ve updated and improved it so the chicken has more flavor and the sauce isn’t as runny.

If you’re making this gluten free, this is naturally gluten free–just make sure to use a new jar of jam or one dedicated gluten free so there aren’t any crumbs from previous sandwiches.

Make it a meal with:

Apricot Chicken

  • Servings: 4
  • Difficulty: easy
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In a real hurry, skip the sauce and just spread jam over the chicken, letting it melt slightly.

Ingredients

  • 4 Chicken Breasts
  • Onion Powder
  • Garlic Powder
  • Italian Seasoning
  • 1 tsp. Members Mark Chicken Base
  • ½ c. Pineapple Apricot Jam
  • Salt to taste

Directions

Sprinkle chicken with onion powder and garlic powder, then Italian seasoning on top and bake for 30 minutes at 375° or until the chicken’s internal temperature reaches 165°. In a pan on medium heat on the stove, heat the chicken base mixed in the jam. Boil until sauce thickens. Salt to taste. Spoon over baked chicken.