Pasta Salad w/Chicken Sausage

12-16 oz GF Rotini Pasta
7 oz (4 links) Smoked Italian Chicken Sausage, cut in half and 1/4 inch slices
2 cups Grape Tomatoes cut in half
1 12 oz jar Roasted Red Peppers, sliced
8 oz fresh mozzarella pearls or 1/2 inch cubes
1/2 cup Kalamata olives, halved
1/2 Red Onion sliced thin
1/3 cup Pepperoncini slices

Dressing:
1/2 cup Mayonnaise
2 TBS chopped fresh Basil
1 TBS Red Wine Vinegar
1 tsp Kosher Salt
1/2-1 tsp fresh ground pepper

Cook Pasta according to package direction. Rinse in cold water and drain well. Use paper towels to dry thoroughly if desired. 

Heat 2 tsp oil over medium heat. Cook sausage until lightly browned. 

Mix Mayo, basil, vinegar, salt and pepper. Place chilled pasta in a large bowl. Add dressing, sausage, tomatoes, roasted red peppers, mozzarella, olives, onion and pepperoncini. Mix thoroughly and refrigerate until ready to serve. 

Italian Sheet Pan Chicken w/brussel sprouts

 

6-8 bone in, skin on, chicken thighs

3 gf hot dog buns, or about 4 cups cubed gf bread

3 cups of brussel sprouts halved if small, quartered of large

1/4 cup balsamic vinegar

3/4 cup oil

1 tsp. dried parsley flakes

1 tsp. dried basil

1 tsp. Kosher salt

1/2 tsp. fresh ground pepper

5 minced garlic cloves

2 cups grape tomatoes, whole

3 TBS olive oil

fresh parsley and fresh basil, optional

In a small bowl, add vinegar, parsley, basil, salt, pepper, minced garlic and about 3/4 cups oil. Mix well. Place chicken in gallon size ziploc bag. Add dressing. Mix marinate into chicken. Halve brussel sprouts, quarter if larger than a ping pong ball. Add brussel sprouts and tomatoes to bag with chicken. Mix well so flavors have a chance to mix.

Set the chicken on a baking sheet. Drain marinade and add veggies to the pan in between the chicken. Roast in oven for 20 minutes at 425 degrees. 

While chicken cooks, cube bread/hot dog buns. I chopped and added some fresh basil and 3 TBS of oil and mixed them together.

After 20 minutes, add bread cubes to pan and bake another 10 minutes. When chicken looks nicely browned add fresh chopped parsley and serve!

Chicken Fried Rice

1/2-1 lb. chicken, cut up in small pieces
3 cups cooked rice
2-3 eggs
1 onion, chopped
1 carrot, grated
1/2 cup frozen peas (optional)
2-3 green onions, sliced diagonally
3 garlic cloves, minced
2 TBS soy sauce
2 TBS olive oil
3 TBS butter
1 tsp. rice wine vinegar
salt and pepper, to taste

I like to have everything chopped and measured out to make it quick and easy to stir fry.  Mix 2 TBS oil and garlic with the chopped chicken. Beat eggs into a bowl. Chop/slice onions, grate carrot, and measure out peas.

In a large skillet, stir-fry chicken mixture. Add 2 TBS butter, onions, carrot and saute 3-4 minutes. Add peas, cooking another minute. At this point you can place all of this in a separate dish, or push the chicken and vegetables to the outside of pan. Cook eggs in the middle of pan, scrambling and adding salt and pepper as desired. Mix with chicken.

Again, push all to one side of pan, add an additional TBS butter, then the rice. Stir fry all together. Add soy sauce and vinegar. Top with green onion and add salt/pepper/soy sauce to taste. I like to serve this with sweet/spicy dipping sauce.

Sweet/Spicy Dipping Sauce
3 TBS rice wine vinegar (garlic flavored is my favorite)
2 TBS GF Tamari (or soy sauce)
1 TBS Sriracha Sauce
4 tsp. sugar
1 tsp. sesame oil

Mix together and use for dipping or serve over fried rice.

Jambalaya for Fat Tuesday

The first time I had Jambalaya was at my son and daughter-in-laws home in New Orleans. I fell in love. Trying to duplicate the recipe in Colorado is somewhat of a disappointment. Nobody but nobody can duplicate New Orleans, but this comes close. It is Emerill's recipe for Jambalaya. I have made a few minor adjustments.

1/4 cup olive oil

24 medium shrimp, peeled, deveined and chopped
1/2 lb. chicken, diced
1 TBS Creole seasoning-Bayou Blast
10 oz. Andouille sausage, sliced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons chopped garlic
1 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1 tsp hot sauce, I used Louisana Hot sauce, but Tabasco will work
1 1/2 cups rice
3 1/2 cups chicken stock
chopped parsley or chopped green onion for garnish (optional)

Salt and pepper 

In a bowl combine shrimp, chicken. Mix in the Bayou Blast seasoning till all of the meat is coated. Let set while you get everything ready or put in refrigerator until ready to cook. 

In a large saucepan or pot, heat oil over high heat. Stir-fry onion, pepper and celery about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add chicken stock. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 

When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. 

This is delicious the next day for lunch with a little cheese melted on top.

pepper 

Maple Dijon Chicken

This recipe has been floating around the internet for some time.  I first made it with honey instead of maple syrup.  I like it both ways and honey is usually less expensive.  Give it a try. For those who love rosemary, add it fresh.  Rosemary is one of those herbs that you either love or hate.  I used to hate it, but after 20 years or more, I tried it again in this dish. I have a new fondness for rosemary, especially when I have it growing fresh in my garden!

8 boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4-1/3 cup maple syrup or honey (based on your preference)
1 TBS rice vinegar (I use garlic rice wine vinegar)
 Salt & pepper
2 tsp. Fresh chopped rosemary (optional)

Line a baking dish with foil, preferably nonstick, or use disposable foil pan. (I have cooked this in a glass dish with no foil and the maple syrup burns on the glass and is extremely difficult to clean.) Salt and pepper both sides of chicken and place in dish. Whisk together mustard, syrup, and vinegar. Pour over chicken.

Bake at 425 degrees for 40 minutes or until chicken is completely cooked. Sprinkle with fresh rosemary, if desired. Serve over rice, pasta, mashed potatoes or as is. (Serves 4)
Can be cooked in crockpot for 3-4 hours, depending on how hot your slow cooker cooks.

Kung Pao Chicken

(Sure hope I remember how I made this)

1 1/2 lbs. Chicken Breasts cut into small cubes
1 Can Sliced Water  Chestnuts
8 Dried Red Chilies, stems removed, (Remove seeds if desired or substitute with 1-2 tsp. red pepper)
1/2 Red Pepper, julienned (optional)
1/2 Inch Piece Ginger, peeled, grated or chopped
1 Garlic clove, minced
4 Green Onions, diagonally sliced into 1/2 inch pieces
1/4 cup peanuts (I use salted, but rinse them before adding to dish)
1 TBS oil

Marinade:
1/4 cup Rice Wine Vinegar
1/4 cup GF Tamari or Soy Sauce
1 TBS Cornstarch dissolved in 1 TBS Water
1 TBS Sesame Oil
1/2 tsp Salt

Sauce:
1/4 cup GF Tamari or Soy Sauce
1/4 cup Rice Wine Vinegar
2 TBS Rice Wine or Sherry
1 TBS Brown Sugar
1 tsp Sriracha Sauce (optional)

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, add oil, chilies, ginger, garlic and green onions. Stir fry a minute or so. Drain chicken from marinade and add to pan. Stir fry until chicken is cooked through.

Add sauce ingredients to pan. Lower heat when mixture boils. Add in water chestnuts, red pepper, and peanuts. Let simmer until sauce is thickened, or can add 1 TBS cornstarch dissolved in 1TBS water.

Serve over rice and garnish with additional green onions, if desired.

GF Teriyaki Chicken Salad

 I finally came up with a decent gluten free substitute for my family's favorite main dish salad:  Teryiaki Chicken Salad

Chicken Marinade:
3/4 cup Tamari or GF soy sauce 1/4 cup sugar
1 1/2 TBS red wine vinegar
2 tsp vegetable oil
1 minced garlic clove
1 Tbs grated fresh ginger (or 3/4 tsp ground ginger)
1-2 lbs boneless skinless chicken breast

Mix all ingredients together and marinate chicken for several hours, overnight, or freeze all in a Ziploc bag until ready to use. Drain marinade and grill chicken about 4 minutes each side. Slice thin or cut into bite-size pieces.


For Salad Topping:
1 pkg. Maifun Rice Noodles
1/2 cup sliced almonds
2 teaspoons sesame seeds
1TBS butter
oil

Salad:
1 head napa cabbage, shredded
1 bunch green onions, sliced

Dressing:
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce*

In a medium skillet melt butter over medium heat, add almonds, and sesame seeds and stir-fry until light brown.  Remove from heat and cool.  Heat oil (or use a deep fryer) and drop half a package of noodles into it.  Cook about one minute until noodles begin to brown and float.  Remove from oil and drain on paper towels.  Sprinkle with a bit of seasoned salt.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute, stirring until sugar is completely dissolved.   Add soy sauce. Cool.   I store it in a glass jar with a tight lid so I can shake to completely mix before pouring over salad.

In a large bowl, combine shredded napa cabbage and sliced green onions. Add Teriyaki Chicken, the noodles and soy sauce dressing. Toss to coat. Serve.

Olive Chicken & Pepperoncini

4-6 Boneless Chicken Breasts and/or Chicken Thighs
1 14 oz. Can Crushed Tomatoes
1/2 cup pitted kalamata olives, sliced or quartered
1/2 of a 16 oz. jar of pepperoncini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
1/4-1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika
Feta Cheese (optional)
4 TBS wine
2 TBS lemon juice

This recipe can be cooked in the crockpot or in a skillet, whichever works best for you.
If chicken pieces are large or very thick, slice lenthwise or into 3 smaller pieces.  Sprinkle chicken with salt, pepper, & paprika. 

For pan cooking: Brown chicken in skillet with oil and garlic.  Pour crushed tomatoes over chicken.  Add in wine, lemon juice, and a half cup of water or chicken broth.  Top with pepperoncini's and olives.  Simmer covered 30-45 minutes.  Check occassionally and add a bit of water if sauce becomes too thick.  Serve over rice.


For crockpot:  Place chicken in bottom of pot.  Pour tomatoes, wine, and lemon juice over the chicken.  Top with pepperoncini rings & olives.  Bake on low 6 hours.  Serve over rice. Can also be mixed or served over pasta instead of rice.

Spicy BBQ Chicken

(This recipe comes from Mary at Owlhaven.  Just to clarify, this is her recipe, my photo.  Mary makes hers with bone-in chicken. I do mine boneless.  Mary has a wonderful cookbook called, Family Feasts For $75 a Week)
Sriracha Barbecued Chicken

3 cloves garlic, minced
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup white vinegar
2-4 tablespoons Sriracha hot sauce
1 teaspoon celery seed
1 tablespoon prepared Dijon mustard
1 teaspoon salt

In a medium sized saucepan, saute the garlic in butter for a couple minutes.  Add ketchup, brown sugar, vinegar, sriracha, celery seed, Dijon mustard, and salt. Bring to a boil, stirring constantly. Remove from heat and set aside.  At this point, the sauce is ready to use.
(Safety note:  If you think you'd like some of the sauce set aside for dipping at the dinner table, put it in a separate bowl now.  You don't want to serve sauce contaminated by brushes or spoons that have touched raw meat.)
At this point there are two ways that you can barbecue the chicken.

A. ) If you'd like to completely cook the chicken on the grill, do so by cooking it over medium heat for 30 minutes, turning occasionally.  Baste with sauce. Grill 10-15 minutes more over low heat, or until juice runs clear. Continue basting and turning during the last 15 minutes of cooking.

B.)  Barbecue the chicken on a medium-high grill for 10-15 minutes, turning once half way through, until both sides of the chicken have nice grill marks.  Once meat is marked on both sides, baste with sauce and cook 5 minutes more.  At this point the meat will only be partially cooked.  Set the meat into a clean casserole pan, and drizzle the remaining sauce all over the chicken.  Cook chicken in a 350 degree oven for 30 minutes, or until juices run clear.

Either method will produce delicious chicken, but I think that completing the cooking in the oven is easier and less likely to burn.  It also lets lots of sauce stay on the chicken, because basically the meat is cooking in the sauce during that last half hour.

Spicy BBQ Chicken with/Baked Vegetables

Korean BBQ Chicken

Roasted Vegetables

Meal In Pictures

I hate it when I make perfectly good dishes, take the time to snap a photograph, but don't write anything down. I think, oh this looks good. What is it?

I end up with this:

Or this:


But I can't recall what I did or the secret ingredients.

I need to keep a pen and paper handy while I'm cooking. If I write everything down, and don't throw the paper away, I might be able to share these recipes.

Sun Dried Tomato Chicken

 

 1 1/2 lbs. boneless chicken, cut into bite-sized pieces 

8 oz. slice mushrooms, any kind 

1 bunch of asparagus, cut into 1 inch pieces 

1 jar sun dried tomatoes in oil, preferably sliced 

2 cloves garlic, minced 

1-2 TBS fresh chopped basil (I added some chopped parsley too.) 

Salt & Pepper to taste 

Parmesan Cheese 

 Microwave asparagus with a bit of water until slightly tender. Pour 1-2 TBS of oil, from the tomatoes into a pan. Over medium-high heat, stir-fry chicken & garlic until light golden. If necessary, add more oil, then mushrooms & asparagus, cooking until mushrooms are desired tenderness. Add remaining ingredients, except cheese. Heat through. I left my tomatoes sliced, but some family members would have preferred them in smaller pieces. Serve over rice, top with parmesan (or feta is good too.) I made risotto with arborio rice. If you've never tried it, you need to. It's a lovely Italian, short grained rice, and tastes close to being pasta.

Apricot Chicken Stir-Fry

1 1/2 lbs boneless chicken
1 1/2 red bell peppers
1 cup sliced mushrooms (optional)
1 /2 cup onion, cut in slivers
1/2 cup dried apricots, cut in half
6-8 oz. fresh snow peas
3/4 cup peach or apricot nectar
1/3 cup gf tamari sauce
1/4 cup rice wine vinegar
1 1/2 TBS cornstarch
1/4 tsp. red pepper or red pepper flakes
2 TBS butter or oil
Brown Rice Couscous (Regular couscous is NOT gluten free-can use white or brown rice)

Cut up red pepper, mushrooms, & onions. Slice chicken. Mix tamari, vinegar, apricot nectar, & cornstarch. This much can be done ahead so when you are ready to prepare it goes together quickly.

Prepare brown rice couscous or rice according to package directions.

In skillet stir-fry veggies in butter for 2-3 minutes, until crisp tender. Remove from pan. If necessary, add a bit of oil and stir-fry chicken until no longer pink. Remove chicken or push to one side of pan. Add sauce, stirring until thickened. Mix in apricots, vegetables, and chicken together. Add snow peas, mixing until heated through. Serve over rice couscous.

Thai Chicken w/Peanut Butter Sauce

2 lbs. boneless chicken, bite-size sliced
1/2 cup GF Tamari
3 TBS Agave (Can use honey)
3 TBS Peanut Butter
1 whole lime, juiced
3-4 garlic cloves, minced (divided)
1 1/2 tsp. Red Chili Sauce
1 tsp. Curry Powder
1 can sliced water chestnuts
4-6 diagonally sliced green onions
8 oz. sliced mushrooms
1 red pepper, julienned
3 TBS butter or olive oil

Mix together marinade: Tamari, Agave (or honey) lime juice, 2 cloves of garlic, curry, and chili sauce. Slice chicken up and mix with marinade. Place in refrigerator for a couple of hours.

Heat butter in large skillet. Saute mushrooms, red pepper, 1-2 garlic cloves, and water chestnuts for 1-2 minutes. Remove from pan and set aside. Add chicken and marinade, cooking for about 10 minutes. Add veggies back to pan. Cover and let simmer for a couple more minutes. Top with toasted sesame seeds and or fresh chopped cilantro. Serve over rice. You can add some pea pods or other veggies, if desired. We are in the midst of a snow storm, and this is what I had on hand.

(The photo didn't come out on this one.)

Fettuccini Carbonara-Gluten Free

1 lb. bacon, sliced
1 boneless chicken breast, thin sliced
1 onion, slivered
8 oz. sliced mushrooms
2 cloves garlic, minced
1 cup sour cream
4 oz. cream cheese
1 12-16 oz. pkg gluten free pasta, cooked
salt & pepper
fresh chopped parsley
parmesan cheese

Heat oil in skillet over medium high heat. Add bacon, onion, and garlic, cooking until bacon is evenly browned. Remove to paper towels and drain all but 1-2 TBS bacon grease from pan.

Add chicken to pan. Cook over medium high heat until lightly browned. Add mushrooms to pan. Stir-fry until a minute or two, until tender. Remove from pan or push to one side.

Turn heat to low, add cream cheese & sour cream. When mixed thoroughly and creamy, add bacon, chicken/mushrooms, & cooked pasta. Serve topped with parmesan cheese & parsley.

GF Chicken Divan

1 1/4 lbs. boneless chicken, cut into strips
2 TBS oil
Salt & Pepper
Fresh or Frozen broccoli (Can use Asparagus )
1 batch Cream Soup Substitute
1/2 cup mayonnaise
1/4-1/2 cup milk, to thin sauce
1 TBS lemon juice
1 tsp. curry powder
1 cup sharp cheddar cheese
4-6 slices gluten free bread
1 TBS butter

In frying pan, heat oil. Add chicken, salt & pepper. Stir fry until no longer pink and turning light golden brown. Spray baking dish with non-stick spray. Add cooked broccoli to pan. Place chicken atop asparagus. After removing chicken from the pan, add soup, mayo, lemon juice, milk, & curry, scraping pan bits and adding additional milk. Pour over chicken. Sprinkle with cheese. Remove crusts from bread. Spread butter or margarine on bread. Cut into quarters. Place atop casserole.

Bake at 375 degrees for 30 minutes or until bread is lightly toasted and cheese is melted.

Turkey Taquitos

Looking for a way to use up the leftover turkey? Try turkey taquitos.

2 cups leftover turkey (This works well with shredded chicken also)
4 oz. cream cheese
4-6 oz. fresh grated monterey jack cheese or pepper jack (about 1 cup, if using pre-shredded)
10-20 corn tortillas
1/4 cup salsa
2 TBS green Tabasco
3-4 chopped green onions
2 TBS fresh cilantro, chopped
1 TBS lime juice
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
olive oil or spray

Soften cream cheese in microwave. Add salsa, Tabasco, and seasonings. Mix together, then add chicken and cheese. Warm tortillas in a damp towel. Place about 2 TBS filling on each tortilla, and roll tightly. Place seem side down on a pan sprayed or brushed with oil. If tortillas are dry or cracking, you can brush/spray with oil before heating to make them easier to work with.

Bake at 450 for 20 minutes, or until golden brown.

I was in a hurry so filled mine fuller than is proper for a taquito. To use as an appetizer, use less filling so they are about 3/4 inch in diameter and cut in half. Serve with guacamole, sour cream, and/or salsa.

Rotisserie Style Chicken

I used to love picking up a rotisserie chicken at the end of a shopping day. It was hot, tasty, and ready-to-eat. Unfortunately, I haven't found one that is gluten free. I picked up this recipe several years ago and can't remember where I found it. The original recipe used 2 whole chickens, but you can use parts just as easily.

1 TBS salt
2 tsp. paprika
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 onions, quartered (if using whole chickens, otherwise not necessary)
2 whole chickens or bone-in breasts, thighs, legs, or whatever you like

Mix together seasonings. Rinse chicken and pat dry with paper towels. Rub chicken with seasoning mixture. For best flavor, place in refrigerator overnight or for a few hours. For whole chickens, place onion inside cavity.

Bake chickens in a roasting pan, or baking sheet at 250 degrees for 5 hours. Can be cooked in crockpot, but it doesn't brown as nicely.

For the chicken pieces, I drizzle with a bit of oil or butter to keep them from drying out. Bake at 425 degrees for 15 minutes, then turn oven to 325 degrees for an hour or until pieces are tender and juices run clear.

Chili Rellenos Casserole w/Chicken

I was in the mood for chili rellenos, but not in the mood to cook them. I just wanted something easy, without a mess. This fit the bill.

6 eggs
1 can evaporated milk
1 can chicken
can green chilies, sliced (I used 3/4 of a 27 oz. can, use can use as few or as many as to your liking.)
1 bunch of green onions, chopped
2 cups grated Monterey Jack Cheese
3/4 tsp. salt
fresh ground pepper

Beat eggs and milk together. Grease casserole dish or spray with non stick spray. Layer chicken, chili strips, cheese and onions. Pour egg/milk mixture over. Top with additional green onions.

Bake at 350 degreees until knife inserted comes out clean (45 to 60 minutes.)
Serve with fresh salsa, sour cream, and avocado slices if desired. Or top it off with Green Chili. (Guess I need to post the gluten free Green Chili recipe.)

Spaghetti Squash w/Roasted Red Pepper

1 1/2 lbs. Boneless Chicken
1 Jar Roasted Red Peppers (or you can roast your own)
1 Medium Spaghetti Squash
8 oz. Cream Cheese
1-2 Garlic Clove, minced
4-6 Green Onions, sliced
1 Chicken Bouillon Cube
1 TBS Fresh Parsley, chopped (for garnish)
1 TBS Oil, for cooking
Fresh Ground Pepper
Salt to taste
Shaved or grated Parmesan Cheese
Crumbled Bacon (optional)

Pierce skin of squash several times. Place in microwave and cook on high about 5 minutes. Skin should be much easier to pierce. Let it rest until cool enough to handle.

Slice chicken into thin, bite-size pieces. Heat oil in pan. Stir-fry garlic and chicken. Throw in most of the green onion, reserving some for garnish. Drain liquid from peppers and add peppers to pan. Stir to heat all, adding salt and pepper. Push to side of pan.

Add cream cheese, bouillon, on empty side of pan over low heat until creamy and bouillon is incorporated. Can thin with milk, sour cream, etc. if desired. Mix into chicken.

Slice squash in half length-wise. Using a spoon, scoop out seeds and slimy strands. Then take a fork and scrape squash strands into chicken. Top with parsley, chives, parmesan, and bacon. (I had planned to use bacon for mine, but forgot. Good either way.)

I hope I remembered everything in this recipe. I made it 2 days ago and my mind went blank when trying to recall what was in this. I'll let you know if something comes to me.