4 GLUTEN FREE RECIPES USING MAYONNAISE | Easy Gluten Free Dinner
Recipes in this Video
Baked chicken is a staple in Barbadian cuisine, often enjoyed during family gatherings and special occasions. This dish showcases the island's love for flavorful, herb-infused meals, reflecting its rich culinary heritage. While traditionally seasoned with local spices and herbs, variations exist globally, adapting to regional tastes and available ingredients.
Ingredients
- ●whole chicken
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●lemon
- ●salt
- ●black pepper
- ●onion
- ●carrots
- ●potatoes
- ●paprika
- ●chicken broth
- ●parsley
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Rinse the chicken under cold water and pat dry with paper towels.
- 3Rub olive oil all over the chicken, ensuring it's well coated.
- 4Season the chicken generously with salt, black pepper, paprika, and herbs.
- 5Stuff the cavity with lemon slices, garlic cloves, and onion quarters.
- 6Place the chicken in a roasting pan, breast side up.
- 7Arrange chopped carrots and potatoes around the chicken in the pan.
- 8Pour chicken broth into the bottom of the pan to keep the chicken moist.
- 9Cover the pan with aluminum foil and bake for 1 hour.
- 10Remove the foil and bake for an additional 30-45 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- 11Let the chicken rest for 10 minutes before carving.
- 12Garnish with fresh parsley before serving.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken breasts
Cheaper: chicken thighs
Thighs are often less expensive and more flavorful.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative.
fresh herbs
Healthier: dried herbs
Cheaper: mixed Italian seasoning
Dried herbs are more accessible and have a longer shelf life.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth can be lower in calories and cost.
Techniques
Equipment
Also Known As
Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.
Ingredients
- ●potatoes
- ●mayonnaise
- ●mustard
- ●celery
- ●onion
- ●salt
- ●pepper
- ●hard-boiled eggs
Instructions
- 1Wash and peel the potatoes.
- 2Cut the potatoes into cubes and place them in a pot of salted water.
- 3Bring the water to a boil and cook until the potatoes are tender.
- 4Drain the potatoes and let them cool.
- 5In a large bowl, mix mayonnaise, mustard, salt, and pepper.
- 6Add the cooled potatoes, chopped celery, onion, and hard-boiled eggs to the bowl.
- 7Gently fold the ingredients together until well combined.
- 8Chill the potato salad in the refrigerator for at least an hour before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
Healthier: sweet potatoes
Cheaper: white potatoes
Sweet potatoes offer more nutrients and fiber.
Techniques
Equipment
Also Known As
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/2 cup mayonnaise
- ●1 cup gluten-free breadcrumbs
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1 tbsp olive oil
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a bowl, mix the mayonnaise, garlic powder, onion powder, salt, black pepper, and paprika until well combined.
- 3Coat each chicken breast with the mayonnaise mixture, ensuring they are evenly covered.
- 4In a separate bowl, place the gluten-free breadcrumbs.
- 5Dredge each mayonnaise-coated chicken breast in the gluten-free breadcrumbs, pressing gently to adhere the crumbs.
- 6Place the coated chicken breasts on a baking sheet lined with parchment paper.
- 7Drizzle olive oil over the chicken breasts to help them brown during baking.
- 8Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- 9Remove from the oven and let rest for 5 minutes before serving.
Equipment
Potato salad is a staple in American cuisine, often served at barbecues, picnics, and family gatherings. Its origins can be traced back to European potato salads, but it has evolved into a uniquely American dish with various regional variations.
Ingredients
- ●potatoes
- ●mayonnaise
- ●mustard
- ●celery
- ●onion
- ●salt
- ●pepper
Instructions
- 1Boil the potatoes until tender.
- 2Drain and let them cool.
- 3Chop the cooled potatoes into bite-sized pieces.
- 4In a bowl, combine mayonnaise, mustard, salt, and pepper.
- 5Add chopped celery and onion to the mixture.
- 6Fold in the potatoes gently until coated.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: store-brand mayonnaise
Greek yogurt is lower in calories and adds protein.
potatoes
Healthier: sweet potatoes
Cheaper: russet potatoes
Sweet potatoes are more nutritious.
Techniques
Equipment
Also Known As
Ingredients
- ●4 ears of corn, husked
- ●1/2 cup mayonnaise
- ●1/2 cup sour cream
- ●1 cup crumbled feta cheese
- ●1/4 cup chopped fresh cilantro
- ●1/4 cup lime juice
- ●1/2 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Grill the corn on medium-high heat for about 10-15 minutes, turning occasionally until charred and cooked through.
- 2Allow the corn to cool slightly, then cut the kernels off the cob into a large mixing bowl.
- 3In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until well combined.
- 4Add the corn kernels to the dressing mixture and stir to combine.
- 5Fold in the crumbled feta cheese and chopped cilantro gently.
- 6Taste and adjust seasoning if necessary, adding more lime juice or salt as desired.
- 7Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- 8Serve cold as a side dish or appetizer.
Equipment
Ingredients
- ●1 3/4 cups gluten-free all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●1 cup mayonnaise
- ●1 cup water
- ●1 tsp vanilla extract
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour a 9x13 inch baking pan with gluten-free flour.
- 3In a large mixing bowl, combine the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Mix well.
- 4In another bowl, whisk together the mayonnaise, water, and vanilla extract until smooth.
- 5Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 6If using, fold in the chocolate chips gently into the batter.
- 7Pour the batter into the prepared baking pan and spread it evenly.
- 8Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- 10Once cooled, you can frost with your favorite gluten-free frosting or serve plain.
Equipment
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