Mexican Street Corn Salad

I had this salad at a friend's house and had to have the recipe!  The flavors are so fresh and yummy, with a touch of sweetness from the honey in the dressing.  Enjoy it with chips or alone, as a side dish!

Enjoy!

Kirsten

MEXICAN STREET CORN SALAD

Dressing

1/2 cup plain nonfat yogurt

1 tablespoon lime juice

1 teaspoon honey

1/2 teaspoon paprika

1/4 teaspoon cumin

Salad

Splash of oil

4 ears of corn (about 3 cups), shucked, raw, and kernels removed

1 clove garlic, minced

2 tablespoons lime juice

1/4 teaspoon kosher salt

1 cup canned black beans, drained & rinsed

1 red bell pepper, seeded and chopped

1/2 cup chopped red onion

1/2 cup packed fresh cilantro, chopped

1/2 cup cotija cheese, crumbled (can sub feta)

1) Mix all dressing ingredients and set aside.

2) Heat oil over medium/high heat in a large saute pan.  Add garlic and corn.  Cook about 15 minutes, flipping frequently, until corn begins to char a bit.  Gentry toss with lime juice and salt.

3) In a large bowl, combine corn mix, black beans, pepper, onion, cilantro and cheese.  Drizzle dressing over and serve either warm or cold.  Perfect over tacos, as a chip dip or by itself as a side dish!

NOTES:

~I used Greek yogurt from Aldi and I didn't need to add any milk.

~Fresh lime juice all the way!

~I used avocado oil, but canola or regular veggie oil would be just fine too.

~Cotija cheese is the best, but if you have a hard time finding it, feta works too and is delish!

Slow Cooker Chicken Tortilla Soup

I tried this recipe in January for the first time and we all LOVED it!!  It's so quick and easy to prepare!  Just toss everything into the slow cooker and walk away!  The tortilla strips are optional, but they make it that much better!

Enjoy!

Kirsten

SLOW COOKER CHICKEN TORTILLA SOUP

1 1/2 pounds boneless skinless chicken breasts or thighs

1 small yellow onion, diced

1 - 15 oz can black beans, drained and rinsed

1 1/2 cups fresh or frozen defrosted corn kernels

1 - 15 oz can diced fire roasted tomatoes with green chilis (like Rotel)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon kosher salt

3 cups chicken broth

2 tablespoons fresh lime juice

Crispy Tortilla Strips

4 corn tortillas cut into thin strips

1 tablespoon avocado oil or other neutral flavored oil

1 pinch of salt

1) To a 6 quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, spices, salt and broth.  Stir to combine.

2) Cover and cook on high for 4-5 hours or 6-7 hours on low, until chicken is cooked through and shreds easily with a fork.  Do not uncover during cooking time.

3) While the soup is cooking, make the tortilla strips by preheating the oven to 400F.  Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.  Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through.  Transfer to a paper towel lined plate and allow to cool.

4) When the soup is ready, uncover and remove the chicken to a cutting board.  Shred with a fork or cut into chunks.

5) Add back to the slow cooker along with the lime juice, stirring to combine.  Taste and add additional sale or lime juice if desired.

6) Serve with the tortilla strips and any other toppings you like (shredded cheese, cilantro or sour cream).

NOTES:

~I used 3 nice sized chicken breasts.

~I like to use Vidalia onions, but regular yellow onions are just fine.

~I use frozen sweet corn and I do not defrost it.

~I use a 10 oz can of Rotel.

~I do use avocado oil, but if you don't have that on hand, canola or regular vegetable oil would be fine.

Baked Greek Chicken

Tried this recipe the other night and it was so delish!  It was also super easy and fast to whip up!  You can tweak the ingredients to make it your own.  It's pretty healthy as an added bonus!

Enjoy!
Kirsten

BAKED GREEK CHICKEN

2-4 large boneless skinless chicken breasts

Salt & Pepper

1/2 cup Greek salad dressing (see notes)

2-3 tablespoons olive oil

1/3 cup dry white wine (see notes)

3 cloves garlic, minced

2 Tablespoons butter

1/3 cup Greek salad dressing

1/3 cup chicken broth

2 Tablespoons honey

1/2 teaspoon ground mustard

1/2 teaspoon Worcestershire sauce

1/3-1/2 cup Feta cheese, crumbled

1 cup cherry tomatoes

1/2 cup kalamata olives, pitted

1) Preheat oven to 425F

2) Slice the chicken in half lengthwise if it's super thick to create thinner slices.  Use the textured side of a meat tenderizer to pound each breast to 1/2" thick.  Pat completely dry.

3) Sprinkle lightly with salt and pepper.  Place 1/2 cup of the Greek dressing in a gallon Ziploc bag and then add the chicken.  Marinate at room temperature for about 20 minutes.

4) Heat olive oil in a large skillet over medium-high heat.  Sear the chicken in batches for 3-4 minutes per side or until a golden crust has formed.  Set chicken aside on a plate.

5) Add the wine to the skillet over medium heat and use a heat safe utensil to scrape the bottom and sides of the skillet.  Stir slowly and let the liquid reduce by half, for 3-4 minutes.

6) Add the garlic and butter and stir until the butter is melted, cook for 2 minutes.

7) Add 1/3 cup Greek dressing, chicken broth, honey, mustard powder and Worcestershire.  Stir to combine and bring to a gentle boil.  Let it simmer and reduce for 5-8 minutes.  Remove from heat.

8) Transfer the sauce to a 9 x 13-inch baking dish.  Add the chicken to the sauce, along with any juices from the plate.  Spoon some sauce over the chicken and sprinkle each piece with Feta cheese.

9) Arrange the cherry tomatoes and olives around the chicken.

10) Bake for 12 minutes

NOTES:

~My chicken breasts weren't too thick, so I used 4 and didn't cut them, I just pounded them to the 1/2" thickness.  If yours are super thick, you could use two breasts and cut them in half to make 4 pieces.

~Sauvignon Blanc is the best wine to use, but you could also use Chardonnay or Pinot Grigio (use chicken broth if you don't want to use wine).

~I used Ken's Steak House Simply Vinaigrette Greek Dressing.

~You could also add quartered red onions to the baking dish.

~Spoon some sauce over the chicken when you serve it.

The Best Banana Muffins

I had a couple of super over ripe bananas sitting on the counter today, so instead of tossing them, I decided to try this amazing banana muffin recipe!  It did NOT disappoint!  You're gonna love these!!

Enjoy!
Kirsten

THE BEST BANANA MUFFINS

1 1/2 cups mashed ripe bananas

1/4 cup canola oil

1/4 cup melted unsalted butter (cooled 5 min)

1/2 cup sugar

1/2 cup light brown sugar, tightly packed

2 large eggs (room temp is best)

1/4 cup buttermilk (room temp is best)

1 Tablespoon vanilla extract

2 cups measure for measure gluten free flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

STREUSEL (optional, but worth the effort)

1/2 cup measure for measure gluten free flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup unsalted butter, cold

1) Preheat oven to 425F and line a muffin tin with paper liners.

2) Place peeled bananas in a large bowl and use a fork to mash them.

3) Add oil and melted butter and stir well.

4) Stir in sugars until well combined.

5) Add eggs, buttermilk and vanilla and stir well.  Set aside.

6) In a separate bowl, whisk together your dry ingredients - flour, baking powder, baking soda and salt.

7) Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over mix).

8) Portion batter into prepared muffin tin, filling each liner 3/4 full. Set aside and prepare your Streusel topping.

For Streusel Topping (optional)

1) Combine flour, brown sugar and salt in a medium bowl and use a fork to stir together.

2) Using a pastry blender, cut in your cold butter until the butter is well worked in and your mixture resembles coarse crumbs.

3) Sprinkle streusel topping evenly over each muffin.

4) Bake muffins at 425F for 8 minutes and then reduce the oven temp to 350F (do not open the oven door or remove the muffins, just leave them in and reduce the temp) and bake another 7-8 minutes.  A toothpick inserted in the center of the largest muffin should come out clean or with a few moist crumbs (no wet batter).

5) Allow muffins to cool for 10 minutes or so before removing from pan to a rack for complete cooling.

NOTES:

~I did not measure the banana.  I only had two large bananas and it turned out great.  If you have 3, I would use 3, but it worked out fine with 2 and I don't see a need to measure them.

~I didn't have any buttermilk, so I made my own.  To make your own, simply put 1 Tablespoon of white vinegar in a 1 cup liquid measure, then add milk until it reaches 1 cup.  Stir and let sit for about 10-15 minutes.

~For the measure for measure flour, my favorite is King Arthur, but last time I went shopping, they were out of it and I got the Krusteaz brand and it was just as good!

~I used most of the streusel topping, but maybe since I was short a banana, it only made 14 muffins and they were so full of the topping that I didn't end up using all of it.

~You can easily add nuts or chocolate chips to this recipe, just fold them in at the end, before filling the muffin cups.

Creamy Tuscan Garlic Chicken

My sister-in-law gave me this recipe a couple of years ago, but I just got around to making it finally!  I had it at her house and I absolutely loved it!  It's super easy, but so delicious and elegant looking if you want to impress dinner guests!  You might want to adjust it for your kiddos, I doubt they will like the green stuff floating in the sauce (spinach) or the sun-dried tomatoes!!  But I guarantee they will love the creamy cheesy sauce over some noodles!

Enjoy!

Kirsten

CREAMY TUSCAN GARLIC CHICKEN

1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder or 1-2 cloves fresh

1 teaspoon Italian seasoning

1/2 cup grated parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes

1) In a large skillet, add olive oil and cook chicken on medium high heat 3-5 minutes per side or until lightly browned.   Remove from pan and set aside.

2) Add heavy cream, broth, garlic, Italian seasoning and parmesan to the same pan.  Whisk over medium high heat until it starts to bubble and thicken.

3) Add the spinach and tomatoes and let simmer until the spinach starts to wilt.

4) Add the chicken back to the pan and cook until warm, just a few minutes.

5) Serve over gluten-free pasta

NOTES:

~I do heat the olive oil a bit before adding the chicken, but don't heat it too long at too high of heat or it will splatter like crazy when you add the chicken!

~I recommend using fresh garlic, and I used 3 cloves.

~For the parm, I like to use the grated kind in the green can, but you could certainly use shredded.

~I love Barilla's gluten-free pasta!  I prefer to serve this dish over spaghetti or fettucine, but you can choose your favorite noodle of course.

~I didn't chop the spinach, I just removed the stems and threw the leaves in whole.  This is personal preference, and I just didn't think the extra step was necessary!

~I did add some salt and pepper to the meat as it was cooking, and also to the sauce while it was simmering.

~If you really want to go all out, serve it with some gluten-free garlic bread! Yum!

Easy Peasy Chicken Tacos

This is probably the easiest recipe you'll ever make, but it's SO yummy!  Only two ingredients and dinner is ready!

Enjoy!

Kirsten

EASY PEASY CHICKEN TACOS

1 Rotisserie Chicken

1 jar of your favorite salsa

1)  Take the chicken off the chicken in bite sized pieces and place in a frying pan.

2)  Dump one jar of salsa over the chicken.

3)  Heat over low-medium heat until hot and bubbly.

4)  Serve in your favorite tortillas with your favorite toppings.

NOTES:  

~This is delicious served with my Mexican Rice recipe!

~Bigger family?  Use two chickens and two jars of salsa!

~To keep this gluten free, be sure to use corn tortillas!

Huge Chewy Chocolate Chip Cookies

My son actually found this recipe online and I just replaced the flour with a gluten free flour blend.  They are hands down THE BEST chocolate chip cookies I've ever had!  Big, soft, and yes, they stay soft!!  The only bad thing is it only makes 12 cookies, so you might want to double it!  You are going to love these!

Enjoy!

Kirsten

HUGE CHEWY CHOCOLATE CHIP COOKIES

8 tablespoons salted butter

1/2 cup granulated sugar

1/4 cup light brown sugar

1 teaspoon vanilla

1 egg

1 1/2 cups King Arthur Measure for Measure Gluten Free Flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cups chocolate chips

1)  Preheat oven to 350F.

2)  Microwave butter 40 seconds, so it's mostly melted.

3)  Beat butter and sugars until creamy.

4)  Add vanilla and egg, beat on low until blended, don't over beat

5)  Add the flour, baking soda and salt.  Mix just until blended in.

6)  Add chocolate chips and mix in with a spoon or spatula.

7)  Make 12 large balls and place on ungreased cookie sheet.

8)  Bake until puffy and dry looking, but barely brown.

NOTES:

~I always use King Arthur's Measure for Measure Gluten Free Flour for all of my gluten free baking.

~Try to make all of your cookies about the same size so they cook evenly.

~You can make them smaller if you want more cookies from one batch, or just double the recipe for more giant cookies!

~Make sure you let them sit on the cookie sheet for a few minutes before moving them to a cooling rack!  When you do move them, be careful, they will be super crumbly until they cool completely!

~They don't spread hardly at all, so you can place them close together on the cookie sheet if need be.

~Do not over bake them, they should just have a tinge of brown, or be barely brown on the edges or top!

Salsa Chicken

I happened to be making this super simple and delicious recipe tonight and when I looked up the recipe on my blog, I realized that it wasn't here!  I've been making it for years!  I can't believe I never posted it!  It's super duper easy, with only 4 ingredients and it's yummy too!

I hope you and your family love it as much as I do!

Enjoy!

Kirsten

SALSA CHICKEN

4 boneless, skinless chicken breasts

4 teaspoons taco seasoning mix

1 cup salsa

1 cup shredded cheddar cheese

 

1) Preheat oven to 375F

2) Place chicken breasts in a lightly-greased 9x13 baking dish

3) Sprinkle chicken on both sides with taco seasoning mix

4) Top each breast with salsa

5) Bake for 25-35 minutes until cooked through

6) Sprinkle evenly with cheese and continue baking for 3-5 minutes or until cheese is melted

NOTES:

~I like to use a Mexican shredded cheese blend, instead of cheddar

~This is delicious served with my Mexican Rice recipe!

Baked Orange Chicken

I made this the other night for the first time and it was SO yummy!!!  My pickiest eater LOVED it!!  It's absolutely delicious, with a tangy, fresh flavor!  It was great leftover too!!

Enjoy!

Kirsten

BAKED ORANGE CHICKEN

4 boneless, skinless chicken breasts

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups cornstarch

4 large eggs

1 cup canola oil

Orange Sauce:

2/3 cup brown sugar

2/3 cup orange juice

1/4 cup low-sodium soy sauce

1/4 cup rice wine vinegar

1 teaspoon garlic salt

1 teaspoon cornstarch

Zest of 1 orange

1)    Preheat oven to 325 degrees.  Spray a 9 x 13 baking dish with cooking spray and set aside.

2)    Cut the chicken into bite-sized pieces and sprinkle the salt and pepper over the chicken pieces.

3)    Add chicken pieces to a gallon sized Ziploc bag (or you can use a bowl) and add the cornstarch.  Close the bag and shake to mix it together and coat the chicken pieces.

4)    Crack the eggs into a bowl and beat with a fork.

5)    Heat the canola oil in a large skillet over medium-high heat.

6)    Take a handful of cornstarch coated chicken pieces and place in the egg.  Coat both sides of each piece and place in the hot oil.  Let cook for 2-3 minutes per side.

7)    After frying, place chicken on a plate lined with a paper towel, then transfer to 9 x 13 dish.

8)    Repeat steps 6 and 7 until all chicken pieces have been browned in the oil.

9)    Combine all the ingredients for the orange sauce into a small bowl and stir with a whisk until mixed.  Pour over the chicken and stir to coat all of the chicken pieces.

10)  Bake uncovered for 1 hour, turning the chicken every 15 minutes to make sure it stays coated in the sauce.

11)   Serve over rice and garnish with green onions.

NOTES:

~Since many soy sauces aren't gluten free (they contain wheat), I used Liquid Aminos.

~When you fry the chicken pieces in the oil, you aren't cooking them through, you are just getting the outside brown and crispy.

~To test the oil for readiness, take a pinch of cornstarch and toss it in the oil.  If it sizzles, it's ready.

~One recipe of the sauce makes enough to coat the chicken, but it's not super saucy and there is barely enough to put on the rice.  I didn't mind it this way, but if you want extra sauce for the rice, I would double the sauce recipe.

~The recipe says to cook for an hour.  I check the chicken by cutting a piece open after 30 minutes, and it was cooked through, so I took mine out at that point.

~I used a large naval orange for the zest.  Whatever you use, just make sure you wash it before zesting!

Crispy Baked Chicken Legs

These are so easy and so delicious!!  Flavorful, crispy skin outside and tender, juicy meat inside!  Best part, kids just love eating them!!

Enjoy!

Kirsten

CRISPY BAKED CHICKEN LEGS

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

1/2 teaspoon poultry seasoning

1/4 teaspoon paprika

2 tablespoons olive oil

2 pounds chicken legs with skin on

1)  Preheat oven to 425F.  Line a large baking sheet with aluminum foil and lightly spray with nonstick cooking spray.

2)  Mix spices in a small dish and set aside.

3)  Lay chicken legs on greased foil and brush each leg with olive oil.

4)  Sprinkle the seasoning mix over each leg.

5)  Bake 40-45 minutes or until browned and meat thermometer registers 165 degrees or higher.

6)  Cool for at least 10 minutes and serve with your favorite sides.

NOTES:

~I always use Kosher salt when I'm cooking.

~Sometimes I throw a little garlic powder in with the spices too.  You can change it up if you like!

Best Ever Italian Meatloaf

A friend gave me this recipe years ago (sorry it took me so long to post it) and it is one of my ALL TIME FAVORITES!!!  It's so flavorful, delicious and simple to make!!  I am confident you'll love it as much as I do!

Enjoy!

Kirsten

BEST EVER ITALIAN MEATLOAF

2 large eggs

1 onion, quartered

3 garlic cloves

1 tablespoon Worcestershire sauce

1 tablespoon dried parsley flakes

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1/4 cup grated Parmesan cheese (the kind with the green label)

1/4 cup old-fashioned rolled oats

2 pounds ground beef

1 pound Italian sausage

For The Sauce:

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

2 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

2 1/2 teaspoons granulated sugar

1 1/2 teaspoons onion powder

1 teaspoon garlic powder

Topping:

8 ounces shredded mozzarella cheese

1)  Preheat oven to 350F.

2)  Add the first 9 ingredients to a food processor or a good blender.  Process well for a minute or two until the mixture is smooth.

3)  Add this mixture to the meat in a 9 x 13 inch baking dish and mix together thoroughly.

4)  For the sauce, just use the same food processor/blender, you don't even need to rinse it.  Add the 7 sauce ingredients to the food processor/blender and process until smooth.

5)  Pour half of the sauce into the baking dish with the meat mixture and mix well.  Press the meat out flat and pour the remaining sauce over the top, then top with the mozzarella cheese.

6)  Bake 50 minutes.

7)  Cool 10 minutes, then cut into squares and enjoy!

NOTES:

~The meat loaf will shrink up as it bakes and it will release a lot of juices.  I usually get rid of about 1/2 of the juices and keep half to pour over the pieces as you serve them.

~After storing any leftovers in the fridge, the fat will come to the top and solidify.  I discard it and just use the juice that remains underneath.

~You can leave the sugar out or add a bit more if you like it a little sweeter.

~This recipes goes well with a nice tossed salad and some garlic bread!

Tanghulu

This treat originated in China!  Believe it or not, my 13 year old son saw it on Tik Tok and was dying to try it. We did, and it was super yummy and super easy too!!  We did strawberries the first time and they were delicious.  We learned a few tricks in the process that I will share with you.  We made it again and tried cutie orange segments and grapes in addition to the strawberries.  My son loved the oranges, I thought they tasted a little weird, but weren't horrible.  The grapes were delicious and of course the strawberries are probably the favorite!  What a great crunch and so fun to eat!!

Enjoy!

Kirsten

TANGHULU

Fruit of your choosing (strawberries, grapes, orange segments)

1/4 cup granulated sugar

1/2 cup water

1)  Lay out some wax paper on a cookie sheet.  Spray the paper lightly with coconut oil cooking spray.  Rub it with your hand to spread the oil out thinly and evenly, you don't want too much.  Set aside.

2) Pour the sugar and water into a small saucepan.  Do not stir it.  Just give it a little shake in the pan to combine the two slightly.

3) Put over medium heat until the mixture becomes bubbly and golden brown. DO NOT STIR!

4)  As soon as it turns golden brown, turn the heat down slightly and quickly dip your fruit and set aside on the prepared wax paper.

5) Place the tray in the refrigerator for 20-30 minutes so the fruit can cool.  Then pop them in your mouth and enjoy!

NOTES:

~We used fondue forks to dip, but you could also use skewers, or even toothpicks, but be careful, you definitely don't want to get this on you!!  I wouldn't let young children dip, since the mixture is sticky and very, very hot!!

~Dip quickly so the mixture doesn't burn!

~This coats maybe 10-15 pieces, depending on the size.  Double the recipe to do more fruit!

~If you don't wait for it to brown, it won't harden, so be patient! Turning the heat up too high will only burn it, not make it go faster!

~I recommend cutting the leaves off the strawberries so you can just pop them into your mouth when they are done!  If you bite into it, the coating can easily break apart and fall off.

Southern-Style Barbecue Ribs

I tried this recipe for the first time last night and it was SO INCREDIBLY YUMMY!!!! 💛  I was shocked that all of my boys liked it too!  Even my pickiest eaters!  It is so juicy and tender, it just melts in your mouth!  So much flavor too!!  You're gonna LOVE this one!!

Enjoy!

Kirsten

SOUTHERN-STYLE BARBECUE RIBS

1 sweet onion, thinly sliced

1/2 cup ketchup

2 tablespoons quick-cooking tapioca

1 teaspoon liquid smoke

1 tablespoon apple cider vinegar

3 tablespoons light brown sugar

2 tablespoons kosher salt

2 tablespoons chili powder

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon sweet or smoked paprika

1 teaspoon oregano

1/2 teaspoon ground chipotle or more to taste

1/8 teaspoon ground cayenne or more to taste

5-6 pounds southern-style (country-style) pork ribs

1)  Stir together the first 5 ingredients (onion through vinegar) in the slow cooker crock; set aside.

2)  In a separate bowl, stir together the next 10 ingredients (brown sugar through cayenne).

3)  Generously coat the ribs with this mixture and set them in the crock pot.  Sprinkle any remaining spices over the ribs.

4)  Cover and cook 8-10 hours on low or 4-5 hours on high.

5)  To serve, transfer ribs to a serving platter and cover with foil.   Skim and discard any visible fat fro the surface of the cooking juices.  Stir the juices and spoon some of the juices over the ribs before serving.

NOTES:

~With this pandemic going on, I couldn't find the tapioca at my grocery store, so I just made it without it.  I was going to use a little cornstarch or gelatin instead at the end if needed, but I didn't feel like the sauce needed thickening at all.

~I did not add more chipotle or cayenne than the recipe says and it had a nice heat to it!  If you like things really spicy, I would add more!

~I served the ribs with baked beans, mac n' cheese and a salad.

Grilled Chicken Skewers

I made these for the first time this week and everyone in my family LOVED them!!  I didn't add any "heat" to them, but I think they would be even better with a little cayenne added for some background heat!  I hope you like them as much as we did!

Enjoy!
Kirsten

GRILLED CHICKEN SKEWERS

5 boneless, skinless chicken thighs
1/4 cup toasted sesame oil
1/2 cup agave nectar
1 1/2 teaspoons salt
2 tablespoons ground ginger
2 garlic cloves, minced

1)  Wash and trim excess fat from chicken thighs.

2)  Cut chicken into 2-inch strips.

3)  Combine chicken strips and all ingredients in a medium bowl.  Stir until well blended.

4)  Cover and refrigerate.  Let marinate at least 20 minutes.

5)  Place chicken slices on individual skewers.

6)  Place skewers on grill over medium heat.  Cook thoroughly on each side until done.

NOTES:

~I always use kosher salt in my recipes.

~I used bamboo skewers.  If you are using wooden skewers, make sure you soak them in water for at least 30 minutes before you add the meat and put them on the grill!

~I served this with white rice and a side salad.  Everyone said that it went really well with the rice!

Parmesan Crusted Chicken Breasts

Hi friends!  I tried this recipe a couple of nights ago and it was so yummy!!  Most of my kids loved it.  A couple of them didn't like the taste of the crispy Parmesan coating, but they just scrapped it off.  I am a big proponent of making the kids eat what I make, but if they really don't like something, I'll make slight alterations to accommodate them, like leaving the sauce off or not putting seasoning on.  So next time I make this recipe, I'll probably just do a more traditional seasoning for the ones that don't like the Parmesan.

My husband and I loved it, as well as a few of the boys!  It's a very simple and quick recipe as well, so that's a plus!

I hope you enjoy it!
Kirsten

PARMESAN CRUSTED CHICKEN BREASTS

2 ounces Parmesan cheese (about 2/3 cup grated)
4 boneless, skinless chicken breasts
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Cooking spray

1)  Coarsely grate the Parmesan cheese.

2)  Put the chicken between sheets of plastic wrap and pound it out to an even thickness of about 1/2 inch.

3)  Rub the top side of the breasts with half the mustard, then sprinkle with half the cheese, pressing lightly so it adheres, and season with half the pepper.  Flip the chicken pieces over and repeat on the other side.

4)  Spray a large nonstick skillet with cooking spray and heat over medium-high heat.  Add the chicken to the pan and cook, without moving it, until the cheese on the bottom forms a deep brown crust that releases fairly easily from the pan, 3 to 4 minutes.  Flip and repeat on the other side, cooking until the chicken is cooked through, about 3 minutes more.

NOTES:

~I used the grated Parm in the green can and it was great!  Instead of sprinkling it on, I put the cheese in a dish and laid the chicken in it and pressed down.

~I doubled the recipe and did 8 breasts, since my family is a bit on the large side!

Pork Piccata

I tried this recipe last night along side the Garlic Mashed Potatoes and it was AWESOME!!!  My boys weren't big fans.  I think the sauce is a very "grown up" taste, with the tart lemon and salty capers!  Some of them ate the meat without the sauce, and they loved that!  You can't go wrong with pork tenderloin!

Enjoy!
Kirsten

PORK PICCATA

1/4 cup gluten free flour blend
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/4 pounds pork tenderloin, sliced crosswise into 1/4-inch-thick medallions
2 tablespoons olive oil
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons capers, drained

1)  Combine the flour blend and 1/4 teaspoon each of salt and pepper in a gallon size Ziploc bag.

2)  Place the pork medallions in the bag and shake until well coated.

3)  Heat 1 tablespoon of the oil in a large skillet (not nonstick) over medium-high heat.  Working in 2 batches, cook the pork until it is browned on both sides, 1 to 2 minutes per side.  Transfer the meat to a plate.

4)  Add the garlic to the same skillet, then immediately add the wine and cook over medium-high heat.  As the wine reduces, stir to dissolve the small bits and juices remaining in the pan from the meat.  Cook until the wine is reduced by about half, 4 to 5 minutes.

5)  Add the chicken broth, lemon juice, capers, and remaining salt and pepper and cook until the mixture has reduced slightly, an additional 3 to 4 minutes.

6)  Return the medallions to the skillet along with the remaining tablespoon of oil and heat until the sauce thickens and the meat is cooked to medium, about 3 minutes.

NOTES:

~For the flour, you could use one type of gluten free flour, if you don't have a blend on hand, but the blends are much more like regular all-purpose flour!  I used King Arthur's blend that you can replace cup for cup with regular flour in any recipe.

~I got my pork tenderloin from Aldi and it was amazing!  You don't want want with seasonings, just plain is best for this recipe.

~For the white wine, I just used a cheap Pinot Grigio from Aldi, Winking Owl ($2.99 a bottle).  Rule of them, don't use a wine for cooking if you wouldn't drink it!  This wine is definitely good for drinking too!

~I also get my chicken broth from Aldi!  It's inexpensive, organic and with only a few ingredients that I can read!

~If you have Meijer where you live, that's where I got my capers.  They were really inexpensive too!  $2.95 for the jar, or something like that!

Garlic Mashed Potatoes

I tried this recipe last night for the first time and it was AMAZING!!!  I have found that most garlic mashed potatoes in restaurants are not gluten free, unfortunately!  I was surprised by this!  This recipe is not only gluten free, but it's super easy as well!  They are so good, they don't even need gravy!  Although I served them with Pork Piccata and they were extra delicious with a little bit of that white wine, lemon sauce on top!

Enjoy!
Kirsten

GARLIC MASHED POTATOES

1 1/4 pounds Yukon Gold potatoes, left unpeeled and cut into 1-inch pieces
4 large cloves garlic, peeled and quartered
1/2 cup chicken broth
1 tablespoon olive oil
1/2 teaspoon salt

1)  Place the potatoes and garlic in a steamer basket fitter over a large pot of boiling water.  Cover and steam until the potatoes are knife-tender, 12 to 15 minutes.

2)  Warm the chicken broth in a small saucepan on the stove or in a glass container in the microwave.

3)  Remove the steamer basket and drain the water from the large pot.

4)  Transfer the potatoes and garlic to the pot, add the oil, salt and broth, and mash until smooth.

NOTES:

~I couldn't find Yukon Gold potatoes at the store, so I just went with another yellow potato.

~I recommend using a chicken broth that has only a few ingredients!  Some of them are full of unhealthy stuff, like MSG!  Aldi has a great organic broth that is super cheap!

~I always use Kosher salt for cooking.

~I did this in my rice cooker/steamer and it was SO easy!!  Also, I heated the chicken broth in the microwave,  You just want it to be warm so it doesn't cool off your potatoes!

Chicken Cacciatore

Tried this recipe recently and it was AMAZING!!!  I actually thought it tasted better left over - much more flavorful!  It's total comfort food!

Enjoy!
Kirsten

CHICKEN CACCIATORE

4 tablespoons olive oil
1 pound chicken legs (bone-in, skin-on)
1/2 pound chicken thighs (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1/2 red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5 ounce can diced tomatoes
1 cup chicken broth
1 tablespoon fresh basil leaves, rough chopped

1)  In a large skillet with high edges, heat 2 tablespoons of the olive oil over medium-high heat, swirling to coat the bottom of the pan.

2)  Season the chicken with the salt and pepper and place in the pan.  Sear the chicken until golden brown, about 3 minutes on each side.  Remove the chicken from the pan and set aside.

3)  With the same pan still on medium-high heat, add the remaining 2 tablespoons of olive oil, onions and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.

4)  Add the mushrooms and continue to cook, stirring for 2 minutes.

5)  Add the garlic and stir until aromatic, about 1 minute.  Add the capers and diced tomatoes.

6)  Return the chicken to the pan and cover everything with the chicken broth.  Reduce the heat to medium and bring everything to a simmer.  Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160F, about 30 minutes.

7)  Garnish with the chopped basil and serve.

NOTES:

~You could definitely serve this over rice and it would soak up all of the sauce and be delicious!

~It looks nice putting the whole chicken pieces in the dish for serving, but it's a little hard to eat.  I recommend taking the meat off the bones and serving it in the sauce that way.

~I used all chicken legs, because that's what I had on hand.  Any chicken would be fine, but do use some with skin and bone, that really adds lots of flavor to the dish!

Cauliflower Mash

You HAVE to try this!!  If you can't have white potatoes, or are just looking for a healthy substitute, you won't be disappointed with this recipe!  It really could stand in for mashed potatoes, I promise, it's true!  Try it!!  I think I like it better than mashed potatoes, because of the hint of sweetness.  I hope you like it as much as I do!

Enjoy!
Kirsten

CAULIFLOWER MASH

1 head cauliflower, cut into florets (about 4 cups)
2 cloves garlic, minced
1/2 cup coconut cream
2 tablespoons ghee
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon minced fresh parsley

1)  Bring 2 cups of water to a boil in a large pot over medium-high heat.  Add the cauliflower florets and garlic and simmer until the florets are fork-tender, about 15 minutes.

2)  Drain the cauliflower and transfer to a food processor (or use an immersion blender).  Add the coconut cream, ghee, salt and pepper and pulse until the cauliflower begins to turn smooth in consistency.  Add the chicken broth, one tablespoon at a time, pulsing to mix, until the desired consistency is achieved.

3)  Add the parsley and continue blending until completely smooth.  Serve warm.

Pork Chops with Spiced Applesauce

I grew up in the 70's when pork chops and applesauce was all the rage!  Of course, my mother used to buy Mott's Applesauce, probably sweetened with sugar.  Nowadays, you can buy Mott's with no added sugar, and that's a plus, but I recommend buying some apples and making your own, it's so easy and so delicious!  This is a savory applesauce, with onions, and it pairs perfectly with perfectly seasoned bone-in chops!

Enjoy!
Kirsten

PORK CHOPS WITH SPICED APPLESAUCE

1 teaspoon salt
1 teaspoon black pepper
4 bone-in pork chops (about 2 pounds total)
3 tablespoons coconut oil, divided
1 onion, sliced
2 apples, peeled, cored and diced
1/2 cup apple cider
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1 pinch nutmeg
2 generous handfuls frisee

1)  Preheat the oven to 350F.

2)  Mix the salt and pepper in a small bowl and use to season both sides of the pork chops.

3)  Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat.  When the fat is hot, add the pork chops and sear until you see a golden brown crust, 2 to 3 minutes.  Turn and sear the other side for 2 minutes.

4)  Transfer the pork chops to a baking dish and roast in the oven until the internal temperature reaches 140F, 10 to 15 minutes, depending on thickness.

5)  While the pork is roasting, combine the remaining 1 tablespoon coconut oil and the onion in the same skillet.  Cook over medium heat until the onion is translucent, 2 to 3 minutes.  Add the apple, apple cider, ginger, allspice and nutmeg.  Cook (while scraping all the tasty bits off the bottom with a wooden spoon), until the apples soften, about 5 minutes.

6)  Transfer the applesauce to a food processor or blender (or use an immersion blender) and blend until smooth.

7)  Place the frisee on plates.  Top with the pork and serve with the applesauce.

NOTES:

~If you can't find frisee, you can use arugula, baby kale or baby spinach.