Blog Archive

Chipotle Chicken Tacos

I often use leftover rotisserie chicken for the recipe. Pre-cooked chicken and canned chiles in adobo makes this dish super easy to prepare.


  • Vegetable Oil 2 tbsp
  • Onion, cut in half and then sliced thin 1 small
  • Cooked Chicken, shredded or chopped small 2 cups
  • Chipotle Chile Peppers, in adobo sauce, chopped 2
  • Adobo Sauce from chipotle peppers 1 tbsp
  • Gluten Free Tortillas for serving
  1. Heat oil in skillet over medium heat. Cook onion until it begins to soften, about 2 to 3 minutes.
  2. Add chicken, chiles and sauce. Stir well and cook, tossing occasionally until chicken is hot and onions soft.
  3. Serve with warm tortillas. Try these also with a little sliced avocado to cool the spice for a great flavor combination.

Note: If you can’t find chiles in adobo sauce, a couple of teaspoons of chipotle chile powder may be used instead. Just sprinkle onion with chile powder while cooking in oil. Then, before adding chicken, add a tablespoon or two of water to the pan. Make sure to stir well when adding chicken to ensure even coating. Cook until water is absorbed.

This recipe originally appeared in author’s book, Make It Allergy Free. Copyright 2010. All rights reserved.

Slow Cooker Chicken & Pinto Mole

For easy prep I like to use canned tomatoes and beans for this dish. You can certainly use fresh though. Look for organic options to reduce potential allergens.


  • Chicken Thighs, skinless and boneless 2 lbs
  • Olive or Vegetable Oil 2 tbsp
  • Gluten Free Oat Flour 1/4 cup
  • Garlic Salt 1 tsp
  • Unsweetened Cocoa Powder 2 tsp
  • Chipotle Chili Powder 1 tsp
  • Ground Cumin 1/2 tsp
  • Ground Cinnamon 1/2 tsp
  • Onion, halved and thinly sliced 1 large
  • Organic Fire Roasted Diced Tomatoes 14.5 oz can
  • Chicken or Vegetable broth 1/2 cup
  • Organic Cooked Pinto Beans, drained 15.0 oz can
  1. Heat 2 to 3 tablespoons oil in a large skillet (enough to cover bottom) over medium high heat.
  2. Generously season chicken with garlic salt. Dredge in oat flour. Cook chicken a few minutes on each side just to brown, cooking in batches and adding a little more oil if needed. Place chicken in slow cooker. Scatter onions on top.
  3. Add cocoa powder, chili powder, cumin and cinnamon to tomatoes and stir to combine.
  4. Pour tomatoes over onions, making sure all the onions get wet. Pour in broth.
  5. Cook in slow cooker on low for 8 hours or high for 4-6 hours. During last hour, stir in pinto beans and break up large chicken pieces. Serve as desired with rice and tortillas.


* You can also use regular diced tomatoes or fresh diced tomatoes. I always look for corn-free organic canned tomatoes. You will need about two cups if using fresh.

** If you won’t be home to stir in the beans, you can leave them out and serve on the side. Optionally, you can just omit the beans all together and use the chicken for tacos. Yum! For a lighter version, you can also use 1/2 chicken thighs and 1/2 chicken breast.

This recipe first appeared in author’s column on Make It Allergy Free. Copyright 2012. All rights reserved.

Chicken & Sausage Jambalaya


  • Chicken or Turkey Andouille Sausage, cut into bite size pieces 1 lb
  • Chicken Thighs, boneless and skinless ,cut into bite size pieces 1 pound
  • Garlic Salt 1 tsp
  • Olive Oil 2 tbsp
  • Scallions, chopped, reserve some for garnish 1 bunch
  • Green Bell Pepper, chopped 1 medium
  • Yellow Onion, chopped 1 small
  • Garlic, minced 3 cloves
  • Chicken Broth 3 cups
  • Diced Tomatoes 14 oz, about 1 1/2 cups
  • Cajun Seasoning, like Michaela's Kitchen 1 tsp
  • Quick Cook Brown Rice 2 cups
  1. Season chicken pieces with garlic salt. Heat 1 tablespoon of oil in dutch oven.
  2. Add sausage and cook until browned. Remove sausage to bowl and set aside.
  3. Add additional oil to skillet if needed. Add chicken and sauté until starting to turn opaque.
  4. Add scallions, bell pepper, onion and garlic. Cook, stirring often, until the vegetables a softened, about 5 minutes.
  5. Return sausage to pot. Add broth, tomatoes and seasoning. Bring to a boil.
  6. Stir in rice and reduce heat to medium-low. Simmer for 20 to 30 minutes until most of the liquid is absorbed.
  7. Continue to cook uncovered 3 to 5 minutes until of desired consistency.
  8. Serve with reserved scallions sprinkled on top.



* You can also use regular andouille sausage, just adjust oil as needed as some sausages have more fat than others. However, the chicken or turkey andouille creates a lighter dish.

**I use canned tomatoes in this dish when fresh is not available. If you are allergic to tomatoes, you can leave them out and it would still be tasty. Just add a little smoked paprika to the seasoning step to add a little color and smokiness to the dish in place of tomatoes. I also love the taste of fire roasted tomatoes in this dish. If you use fresh, you may have to adjust your liquid.

***If you are not allergic to seafood, try also adding a few shrimp to this dish during the last 5 to 10 minutes of cook time.

This recipe first appeared in author’s column on Make It Allergy Free. Copyright 2012. All rights reserved.

Brown Rice With Lentils

This recipe is by far one of the easiest, most versatile dishes that can be made. Serve it as a side or as a main. It is excellent served with toppings such chopped veggies and sautéed meat or vegan crumbles and cheese. Mush it up and and add an egg and it can become a meatless burger patty. Options are nearly endless. I make it vegan so our whole family can enjoy it just by adding his or her favorite toppings or sides.


  • Olive Oil 2 tbsp
  • Onion, chopped 1 large
  • Garlic, minced 3 cloves
  • Uncooked Brown Rice, short grain preferable 1 cup
  • Dried Lentils, brown or green 1 cup
  • Vegetable or Chicken Broth 4 cups
  • Water 1 cup
  • Ground Cayenne Pepper Pinch
  1. In large 4 quart pot or dutch oven, heat olive oil over medium heat.
  2. Add onions and garlic. Cook until onion is soft and translucent, about 5 minutes.
  3. Stir in rice, lentils, broth, water and cayenne pepper. Bring to boil.
  4. Reduce heat and cover. Simmer about 50 minutes until rice is tender and all the liquid is absorbed. Season with salt to taste as needed. Serve as a side dish or main course with various toppings such as chopped chicken, green onions and favorite cheese.

This recipe first appeared in author’s book Make It Allergy Free. Copyright 2010. All rights reserved.

Cuban Style Black Beans & Rice

This recipe is a little fussy, but really delish. The pre-soaking is extremely important. You can easily make this vegetarian by omitting the bacon and using vegetable broth. See the notes below.


  • Dry Black Beans 1 cup
  • Water, for soaking 8 cups
  • Salt, for soaking 4 1/2 tsp
  • Water 2 cups
  • Vegetable or Chicken broth 2 cups
  • Olive Oil 2 tbsp
  • Thick Sliced Uncooked Bacon, chopped, or Salt Pork 4 slices
  • Green Bell Pepper, finely chopped 1 cup
  • Onion, finely chopped 1 cup
  • Ground Cumin 4 tsp
  • Dried Oregano 1 tsp
  • Garlic, minced 6 cloves
  • Salt 1/2 tsp
  • Bay Leaves 2
  • Red Wine Vinegar 2 tbsp
  • Cooked Long Grain Rice, for serving 2 cups
  1. In large bowl or container, dissolve 4 1/2 teaspoons of salt in 8 cups of water. Add dried beans. Allow to soak at room temperature for least 8 hours or overnight. Rinse and drain.
  2. In large dutch oven, heat olive oil, add bacon and cook until browned.
  3. Add bell pepper, onion, cumin and oregano. Cook until vegetables soften and begin to break down, about 10 minutes.
  4. Add garlic. Cook and stir 1 minute until fragrant. Pour in water and broth.
  5. Add beans, salt and bay leaves. Bring to boil. Reduce heat. Cover and simmer until beans are tender, about 1 1/2 to 2 hours.
  6. Add vinegar near end of cook time. Adjust salt as needed.
  7. Serve over rice with toppings as desired. Delicious served topped with sliced scallions and a squeeze of lime.

*To make this dish vegetarian, omit bacon and add 1 teaspoon smoked paprika to the seasonings. Increase salt to 1 teaspoon. Makes 6-8 servings as a main course, 8-10 as side dish.

**You can also make this a one pot meal by cooking rice in with the beans. At about the 50-60 minute mark when beans are beginning to turn tender, pour beans through a strainer reserving liquid in large bowl. Return beans to the pot. Measure liquid and add enough broth or water to make 2 ½ cups. Pour liquid back into pot. Add ½ teaspoon salt and the vinegar. Add in 1 ½ cups uncooked rice. Bring back to a boil. Cover, reduce heat, and simmer until all the liquid is absorbed and the rice is tender.

This recipe first appeared in 2012 in author’s column on Make It Allergy Free. Copyright 2012. All rights reserved.

Slow Cooker Pulled Pork

This is probably the easiest, tastiest pulled pork sandwich you can make. Just dump all the ingredients into a slow cooker and let it go.

For Meat

  • Boneless Pork Loin Roast 2 -3 lbs
  • Water 1 cup
  • Salt 1 tsp
  • Ground Black Pepper 1/2 tsp

For Sauce

  • Allergy-friendly Ketchup, like Amy's 1 cup
  • Water 1/2 cup
  • Brown Sugar 6 tbsp
  • Apple Cider Vinegar 4 tbsp
  • Celery Seed 4 tsp
  • Smoked Paprika 1/2 tsp
  • Cayenne Pepper 1/8 tsp
  1. Place pork roast, water, salt and pepper in slow cooker. Cover and cook on high for 4-5 hours or until pork is tender. Drain liquid. Shred meat with two forks.
  2. While pork is cooking, combine sauce ingredients in medium saucepan. Bring to a boil, then reduce to simmer. Simmer uncovered for 15 minutes, stirring occasionally.
  3. Add sauce to shredded pork in slow cooker. Stir to combine. Reduce cooker heat to low. Cover and continue cooking for 1 hour.
  4. Serve on buns with favorite fixings like thin sliced onions and pickles.

*If you like saucier sandwiches or just like to have a little extra on the side, just double, or even triple the sauce ingredients. Stir some into the meat mixture for cooking and reserve the remainder for serving. You may need more sauce for finishing the pork too, if you have a bigger roast.

This recipe first appeared in author’s book Make It Allergy Free. Copyright 2010. All rights reserved.

Blackberry Cobbler

What a wonderful way to use some of summer’s beautiful berries. Try this recipe also with a triple berry mix of blackberries, raspberries and blueberries. This recipe was developed using my own line of mixes that I sell at my local farmers’ market, but you can use a different one. Just omit the milk and spread and prepare according to other package directions.


  • GF Drop Biscuit Mix, Michaela's Kitchen 1 package
  • Oat milk or other milk alternative 1 cup
  • Vegan Spread, melted, like Earth Balance 1/2 cup
  • Fresh Blackberries, rinsed and drained 4 cups
  • Organic Cane Sugar 1 cup
  • Water 1/4 cup
  • Tapioca Starch 2-3 tbsp
  • Lemon Juice 1 tbsp
  • Coarse Sugar for sprinkling
  1. Preheat oven to 400º.
  2. Dissolve tapioca starch in water. (Use less tapioca for looser filling, more for thicker.) In oven proof skillet, combine blackberries, sugar, water mixture and lemon juice. Bring to a boil stirring frequently.
  3. Prepare Biscuit Mix according to package directions with the milk and spread.
  4. Drop biscuit dough on top of fruit by rounded tablespoons.
  5. Sprinkle with coarse sugar.
  6. Transfer skillet to oven and bake for 25 minutes or until golden brown. Serve warm.

© 2015 Michaela C. Jones

Baked Macaroni and Cheese

This is an updated version of my allergy friendly macaroni and cheese recipe that was published several years ago. While it has wiggle room for different brands of products and substitutions, I have indicated the products I found the most successful and taste the best. (These are not paid endorsements. They are my own recommendations.)


  • Brown Rice Pasta 1 package
  • Vegetable Oil 1/4 cup
  • Gluten Free Oat Flour 1/4 cup
  • Sea Salt 1/2 tsp
  • Ground Black Pepper 1/4 tsp
  • Ground Mustard 1/4 tsp
  • Coconut Milk Beverage 2 cups
  • Vegan Cheese, like Daiya Brand 8 ounces
  • Nutritional Yeast (optional) 1 tbsp
  • Nutmeg dash
  • Seasoned Gluten Free Bread Crumbs 2 tbsp
  1. Cook brown rice macaroni according to package directions, until cooked but still firm (al dente). Reserve 2 tablespoons rice pasta water. Drain macaroni. Rinse with cold water.
  2. While cooking macaroni, heat oil in 3 quart saucepan over low heat. Stir in flour, salt, pepper and mustard. Cook over low heat until smooth and bubbly. Remove from heat. Stir in milk, reserved pasta water, nutritional yeast and nutmeg. Heat to boiling stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese. Return to warm burner and stir until cheese is melted.
  3. Gently stir macaroni into cheese sauce. Heat until hot stirring occasionally.
  4. Pour into ungreased 2 quart casserole dish, sprinkle with seasoned bread crumbs and bake uncovered at 350º for 20 to 25 minutes or until bubbly.


© 2015 Michaela C. Jones