Chipotle Aioli

1/2 cup mayonnaise
1 tablespoons finely chopped chives
1 minced garlic cloves
1 teaspoons fresh lime juice
1/2 teaspoon chipotle chile powder or chipotle hot sauce
salt and pepper

Mix mayonnaise with chives, garlic, lime juice, and chipotle chile powder. Season with salt and pepper; chill until ready to serve.

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.

Gluten Free Cream of Mushroom

This is a substitute for canned cream of mushroom soup in recipes.

1 cup milk
1 cup coarse chopped mushrooms
2 TBS butter
2 TBS cornstarch
1 cube gf chicken bouillon
1 tsp. parsley (dried, or 1 TBS fresh)
1/2 tsp. salt (can use less)
1/8 tsp. ground pepper

Stir cornstarch into milk to dissolve. In sauce pan, melt butter over medium high heat and add mushrooms. Saute a couple of minutes until mushrooms soften. Stir milk, then add to mushrooms with the rest of the ingredients. Whisk or stir while heating, until mixture thickens. Remove from heat. Use in recipes calling for a can of cream of mushroom soup. Can add bits of chicken/vegetables with or without mushrooms to substitute for other soups. Can also be used plain, eliminating mushrooms.

Peanut Sauce

1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water

Mix ingredients together. Drizzle over Grilled Chicken Salad.

Mango Salsa

I made Tilapia w/mango salsa the other day, but thought avocado would be delicious with it. When I can get avocadoes for $1 a piece, I try to incorporate them any way I can. And the best part? Naturally Gluten Free. My mango, on the other hand, was overripe and it was difficult to get whole slices off without making mush. The taste remained delightful. My kids at the leftovers on chips the next day while Michael and I enjoyed this atop grilled tilapia.

Mango Salsa:

1 large mango, peeled & chopped
1 avocado, peeled and chopped
2-3 TBS diced sweet onion
1/4 cup chopped red pepper
1 TBS fresh chopped parsley
1 jalapeno pepper, diced finely
2-3 tablespoons lime or lemon juice (juice of one lime is perfect)
salt and pepper to taste

Add ingredients together and refrigerate until ready to use.

Italian Sauce

This can be used for Baked Ziti, Spaghetti, or other Italian dishes.

Sauce:
1 lb of ground Turkey Italian sausage, ground turkey or beef can be used(optional)
3 15 oz. cans of tomato sauce (I like Contadina)
1 6 ounce can tomato paste
1/4 cup parmesan cheese
2 cloves minced garlic
1 TBS oregano
1 TBS basil (1/4 cup if using fresh chopped)
1 TBS fresh chopped parsley
1 tsp. fennel seed, ground or chopped fine
1/2 cup dry red wine (optional)

Brown meat in a medium saucepan. Drain any oil. Add the rest of the ingredients and cook on low for as long as you like. I simmer for a couple of hours, but you can use it right away if desired.

Enchilada Sauce

3 TBS canola or olive oil
2 TBS flour
3 to 4 TBS chili powder
1 15 oz. can tomato sauce
1 can chicken broth
Salt to taste

Heat oil in saucepan. Add flour and cook, stirring constantly, until flour is browned. Add chili powder and continue cooking. Add tomato sauce. Gradually add broth, stirring constantly until smooth. Season with salt. If sauce is thick, add water until the desired consistency.