Southwest Corn Chicken Shortcake

southwest corn chicken shortcake

This fun recipe came from another idea from one of my Grandma Marion's recipe notebooks. I took liberty to change the biscuits to a gluten free version and also make them more flavorful by adding herbs and spices. I also made sure they are dairy free by using coconut oil instead of butter. 

I thought that adding a very healthy and moist poached, shredded chicken and topping it with salsa would add extra flair to this dish. I hope that you enjoy it as much as my family and I did. It is a delicious weeknight dinner that doesn't take long to make and it also would make a lovely dish to serve to guests as well. You can serve it alongside roasted vegetables or a big salad.

Enjoy this recipe! 

Southwest Corn Chicken Shortcake: 

Serves 3-4 people.

Toppings: salsa, guacamole, avocados, roasted corn, roasted veggies



Makes 6-7 biscuits

1 1/2 cups gluten free flour mix (see recipe below)

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon fresh parsley, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

3 tablespoons coconut oil

1/2 cup cooked corn 

1 egg yolk 

1/3 cup cold water

1. Heat oven to 450F. 

2. Grease a rimmed baking sheet with coconut oil, set aside.

3. Mix together the first 6 ingredients with a whisk in a medium bowl. Work in the coconut oil in small chunks with a pastry blender or a fork. You want to still see small chunks of coconut oil. 

4. Add in the cooked corn, egg yolk and cold water to form a dough. 

5. Sprinkle a baking mat or board with some gluten free flour mix. Roll the dough out to about 1/2 inch thickness. Cut into 3-4 inch large circles. Place on the greased baking sheet. Re-roll the scraps to make more biscuits. You should have 6-7 biscuits. 

6. Bake the biscuits at 450F for about 8 minutes or until golden brown. Set aside. 

Gluten Free Flour Mix: 

2 cups brown rice flour

2/3 cup almond meal

1/3 cup arrowroot starch or tapioca flour

Mix together and save the extra for another baking project. :) 


While the biscuits are baking you can prepare the poached oregano chicken. 

1 large chicken breast or 1.2-1.5 pounds chicken (boneless, skinless) 

1/2 onion, chopped

1 tablespoon dried oregano

1 clove garlic, minced

1. Place all of the ingredients in a large saucepan or a Dutch oven. Cover the chicken with water. Bring the mixture to a boil. 

2. Lower the temperature to a simmer and simmer for about 30-40 minutes or until chicken is done. Take the chicken out of the water and place on a plate to cool. 

3. When the chicken is cool enough to handle, shred it into strips with your hands. 

4. To serve the chicken shortcake, cut the biscuit in half crosswise and place it on a plate. Place a 1/2 cup or so of the shredded chicken on top. Top with your favorite salsa or guacamole. Enjoy! 


Roasted Corn and Potato Red Chili Soup


This is a fantastic winter soup! I love all of the flavors in it and I also love that it is vegetarian and vegan so many people can enjoy it. 

This soup is like a warm hug on a cold day. It comes lots of delicious veggies and seasonings into one fantastic dish. My husband and my son loved this soup and it soon disappeared. I served this soup over a bit of brown rice for a completely delicious and healthy meal. I love the texture of the roasted potatoes and corn along with the flavors of the mild red chilies. 

I hope that you will enjoy this soup very soon! 

Roasted Corn and Potato Red Chili Soup: 

1-2 tablespoons olive oil

1 onion, diced

3 cloves garlic, finely chopped

1 yellow bell pepper, seeded and diced

3 yukon gold potatoes, peeled and diced

6 cups vegetable broth or stock, boiling or very hot

2 cups water

1/2 teaspoon cumin

3 cups corn, roasted (see below) 

2 dried chilis, (ancho or guajillo)  seeded and soaked in hot water for 10 minutes

1 tablespoon lemon juice

kosher salt

fresh ground pepper

chili powder

1. Place seeded dried chilis in a bowl and pour boiling water over them to soak. Let them soak at least 10 minutes.

2. Heat the oven to 400F. On one sheet pan, place the potato pieces. On another sheet pan, place the corn kernals. Drizzle olive oil over the potatoes and the corn. Shake some chili powder and a little kosher salt over each. Let these roast in the oven for 10-15 minutes. Set aside.

3. Place the olive oil in a large Dutch oven over medium heat. Saute the onion, garlic, and yellow pepper in the oil until wilted, about 5 minutes. Add the boiling vegetable broth, water cumin and salt to taste. The broth may have some salt added, so adjust accordingly. 

4. Drain the soaked chilis. Place them in a the jar of a blender. Add in half of the roasted potatoes and half of the corn. Then, add in a cup or so of the soup mixture on the stove. Blend until fairly smooth. Press the mixture through a fine mesh sieve into a bowl. 

5. Add the blended chili mixture to the soup on the stove and also add in the remaining roasted potatoes and corn. Heat to combine. Serve in bowls with brown rice and extra roasted vegetables on the side. 

I hope that you enjoy this super healthy and delicious soup! 



Spinach, Onion and Garlic Cheese Gorditas- A Great Vegetarian Dinner!

spinach onion and garlic cheese gorditas

These gorditas remind me of the evenings I spent as an exchange student in Mexico. In Mexico people usually eat a larger main meal around 2-3 in the afternoon. Then, around 7-8pm there is a bit of a snack. Sometimes it is just a simple sandwich or quesadilla at home, but then on a special night we would go out to get some street food. One of the foods I loved were some delicious gorditas. There would be lots of different fillings and it was fun to watch the ladies make them quickly and cook them on big griddles on the sidewalk. That was always a special snack to have at night. 

If you would like to learn about lots of amazing health benefits you can get from spinach, here is a great article to check out!

I have brought the gordita back here for dinner, lunch or a snack. I decided to make a yummy spinach filling as well. These may be made with mozarella cheese, a Mexican cheese or a dairy free cheese. 

Spinach, Onion and Garlic Cheese Gorditas: 

Makes about 8 gordita


2 cups dry masa flour

1/4 teaspoon salt

1 1/3 cups water

1. Mix thoroughly together the masa mix, salt and water until you form a soft, uniform dough. 

2. Form patties that are 3-4 inches wide. 

3. Heat olive oil in a skillet over medium-high heat. Cook the gorditas for about 4 minutes each side. Make sure each side is fully cooked and golden brown. 

4. Once all of the gorditas are cooked, take a knife and make a slit halfway through the gordita to form a kind of pocket for the spinach  & cheese filling. 


2 cups finely chopped spinach

1/2 onion, finely chopped

2 cloves garlic, minced

olive oil

salt/pepper to taste

Mozzarella cheese (1/2-3/4 cup, shredded) 

1. In a skillet over medium heat, heat the olive oil. 

2. Saute the onion and garlic until soft. Then, add in the spinach until cooked and soft. Season with salt and pepper. 

3. Into each gordita pocket, put 1-2 tablespoons or so of the spinach mixture in. Put in 1-2 tablespoons of cheese into the pocket as well. 

4. Place all of the filled gorditas on a plate, place them in the microwave and microwave for 30 seconds to 1 minute, until all of the cheese has melted. Serve immediately and enjoy! 

If you enjoyed this yummy gluten free-vegetarian entree recipe, pass it on to a vegetarian friend! 



Polenta Crusted Chicken Cutlets


Yummy Polenta Crusted Chicken Cutlets crisping up in olive oil! 

I am always thinking about food, even away from my home & kitchen. So, the other day I was thinking about a new way to make chicken cutlets. To be honest, I bought some chicken cutlets as part of our groceries and knew I wanted to make a yummy dish, but I didn't know what to make quite yet. Somehow, inspiration struck while I was driving and running errands. 

First, I thought about using popcorn to crust the cutlets with. I thought about popping some, then turning it into a smaller, finer grain in the food processor. However, that might be too chewy. I settled on trying out dry polenta grains and it worked so well. I love how crispy the outside of the cutlet is. 

This made a great dinner alongside homemade re-fried beans, and oven-roasted cauliflower. 

I hope that you enjoy this dish as much as I did! 

This is another great dish that is gluten and dairy free, however doesn't skimp on flavor at all! 

1 1/2 cups dry polenta

2/3 cup gluten free flour mix

1/2 teaspoon smoked paprika

3 large eggs, beaten

salt and pepper to taste

4 chicken cutlets

1 cup extra virgin olive oil

lemon juice from fresh lemon slices- to serve with the cutlets, if desired

1. Place eggs in a medium bowl and beat lightly. Season with salt and pepper.

2. Place the 2/3 cup gluten free flour mix on a plate and season with salt and pepper. Mix in thoroughly. Place the dry polenta, salt, pepper and paprika on another separate plate and mix together well. 

3. Dip each cutlet into flour, shake off the excess. Make sure it is thoroughly coated. Then, dip the cutlet into the egg, lift it out and let the extra drip off. Dip into polenta mixture and coat well. Repeat with remaining cutlets. 

4. Place the cutlets in a dish and refrigerate for 30 minutes before cooking. 

5. Heat oil in a 12 inch skillet or a large electric skillet set to 350-375F. Let the oil heat at medium high heat until it is shimmering. Place cutlets into oil, about 3/4 to 1 inch apart in the skillet or electric skillet. Fry each side until golden- 3 1/2 to 4 minutes or so. My cutlets were on the thicket side as they were cut ahead of time at the store. Make sure chicken is firm and cooked on both sides. 

6. Transfer cutlets to a paper towel lined plate. Sprinkle with salt and keep warm. 

I hope that you enjoy this yummy chicken dish! If this recipe made you hungry, pass it on to a dinner-loving friend!