Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce

recipe credit

2 Boneless Skinless Chicken Breasts

½ Teaspoon of Paprika

¼ Teaspoon of Salt

¼ Teaspoon of Pepper

¼ Teaspoon of Cayenne Pepper

¼ Teaspoon of Onion Powder

¼ Teaspoon of Cumin

1 Teaspoon of Olive Oil

2 Cups of Low Sodium Chicken Stock

1 Cup of Quinoa

Juice and Zest from Two Limes

A Dash of Salt and Pepper

2 Tablespoons of Cilantro, chopped

Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.

Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.

Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado yogurt sauce to cool it down.

**Avocado Yogurt Sauce: Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

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Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 Tbsp. chopped cilantro

Melt the butter and oil in a heavy skillet over medium-high heat.

Add the garlic, onion and jalapeño.

Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.

**Blogger’s Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Chicken & Cheese Lasagna Roll-Ups

Chicken & Cheese Lasagna Roll-Ups

recipe credit:

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained – can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

Preheat oven to 375.

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos (Gluten Free)

serves 6-8

recipe credit: crockpot365

3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact–approx 10 cloves)

1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

The Directions

Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,

but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.

this is how I made my shredded cabbage:

1 bag shredded coleslaw from the grocery store’s produce section

1 tablespoon soy sauce (la choy or tamari wheat-free)

2 tablespoons seasoned rice vinegar

salt and pepper to taste

toss together and serve immediately (it gets too wilty if you make it early in the day)

GF "Macaroni Grill" bread

There is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.

Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.

Gee Eff Rosemary Garlic Bread

Makes 1 loaf

1 1/2 tsp. yeast
1 1/2 tsp. sugar
1/2 C. warm water (105°-110°)
1/2 C. better batter flour
1/2 tsp. salt
1 tbs. rosemary
1 tbs. butter (soft)
1 extra large egg white (beaten)

1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.

Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.
While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.
Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.

Grandma Kathy’s Meatballs

Grandma Kathy’s Meatballs

recipe credit: Heidi Peck

3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9×13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Gluten Free Ho Hos

Gluten Free Ho-Hos

Recipe Credit: Gluten Free on a Shoestring

• 1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)
• 1/4 teaspoon xanthan gum (omit if using Better Batter)
• 1 tablespoon (5 grams) natural unsweetened cocoa powder
• 1/4 teaspoon baking soda
• dash (1/8 teaspoon) kosher salt
• 8 ounces semi-sweet chocolate, chopped (divided)
• 3 tablespoons unsalted butter
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon pure vanilla extract
• 2 extra-large eggs, beaten
• 6 tablespoons warm water (plus more, if necessary)
• 1 packet (1 scant tablespoon) unflavored powdered gelatin
• 1/4 cup cool water
• 2 cups heavy cream
• 3 tablespoons confectioner’s sugar, plus more for dusting
• 3 tablespoons nonhydrogenated vegetable shortening

Instructions

1. Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.
2. In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
3. In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.
4. Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.
5. Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.
6. While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.
7. Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.
8. While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.
9. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.
10. Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.
11. While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.
12. Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.
13. Duly Noted

    This recipe can be easily doubled. For all the trouble, if I were you — I’d double it. Just be sure to divide the cake batter between two quarter sheet pans and bake each separately in the oven (to ensure even baking). If you try to bake the whole cake in a larger, half sheet pan (and I speak here from very recent and unsettling personal experience), it will be too difficult to handle effectively. Trust me. If you double the batter, you won’t need to double the filling, but you will need to double the topping.
    These are a bit of trouble, but not too much and they are entirely worth it. They’re as good as you remember – and even better still.

    Google Recipe View Microformatting by Easy Recipe
    My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.

Peanut Butter Chex Mix

Peanut Butter Chex Mix (Gluten Free/Low Sugar)

recipe credit: Alison Eldred

Ingredients:

• 9 cups Chex Mix Corn cereal
• 2 cups Cocoa Crispies cereal
• 1 can cashews (or peanuts)
• ¼ cup butter
• 1 tsp Vanilla
• 1 cup of peanut butter
• 3/4 cup splenda or 1 ½ cups sugar

Directions:

• Measure cereal into large bowl
• Melt the following together: butter, peanut butter add vanilla once liquified.
• Mix cereal, and nuts.
• Pour melted ingredients over mix and stir until evenly coated.
• Add Splenda or sugar.
• Spread on waxed paper to cool. Store in airtight container or refrigerator.

Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss. 

Pork Roast Rub

 

Pork Roast Rub

 

recipe credit: Krista Hollister

 

Rub Ingredients:

1 cup brown sugar

1 tbsp pepper

1 tsp cayenne pepper

1 tbsp kosher salt

*You will also need about 1-2 cups of apple juice for basting while cooking.

Directions:

• Combine rub ingredients and rub into roasts.  Let them set refrigerated & covered overnight
• Set out roasts to get to room temperature
• Pre-heat oven to 250 degrees
• Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist.  (I just used a spray bottle of apple juice)
• Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
• Drain juice & shred with 2 forks (should be very easy to shred)
• Add your favorite BBQ sauce