Posts tagged ‘chicken’
Most days I just need a no brainer when it comes to feeding myself. The Thinglet’s “go to” power meal is rice cakes and peanut butter. How is it that kids can eat PB&J until it comes out their ears and not get sick of it?
When you need something decent and have only about 10 minutes to prepare you can cook this easy, naturally gluten, milk, nut, egg and soy free meal in a snap. Even I can do it!
Steam some brown rice. Costco has a package of precooked organic brown rice that has a sweet (not earthy and dry) flavor. It is a little spendy for rice but a great quick lunch especially if you need something gluten free to take to work.
Cut up one large chicken breast, toss in balsalmic vinagrette (always double check ingredients with dressings) and cook in a skillet over medium high heat until done. Serve with the rice and a bit of cilantro. Wa-la!
For an on the go meal, refrigerate or freeze the bite size chicken in meal portions and grab the Costco rice bowls to go.
You don’t really want to know what was on the menu for dinner this evening. It was the dreaded “housewife casserole”.
I made this little bee at www.helpthehoneybee.com in order to help spread the news that the bee population is in danger.
Bee’s are natural pollinators. It is estimated that 1/3 of our diet is from insect pollinated plants, 80% of that pollinating is done by the friendly honeybee but sadly something is causing it’s demise. Scientists still do not know why but pesticide use and genetically modified crops are suspected to be part, or all of the problem.
So, why am I sharing this news? I’m hoping 9 out of 10 readers will go out tomorrow and start bee colonies-NO I’m kidding- I am hoping that we will be able to help by supporting local farmer’s markets, grow gardens of our own (if you can) even a potted cucumber (the bush variety) can grow on an apartment balcony or make your own little bee character and spread the word! Another idea is to make the honey spiced chicken in my blog, Gluten Free Valentine. God made these little creatures and they are absolutely remarkable. Without them we would be eating fish for breakfast, lunch and dinner. Nothing against fish, I like fish so don’t get crazy on me!
Did you know that each colony has it’s own unique flavor of honey and that storebought honey is blended from several different sources? Buy local honey and you will notice a difference, who knows maybe it will even help with hay fever! If the bees pollinate all sorts of local plants and you eat the honey masterfully created from those local sources, it’s not a stretch to believe maybe this honey was “made” for you, why not! Support your local growers, farmers, small store owners….
Mary Jane’s Farm is fast becoming my favorite magazine. I made this decadent dinner from a recipe in her magazine (Vol. 8 #2 – simply bee issue) called Caribbean Honey-Spiced Chicken with Mango. This would be a nice Valentine’s Day dinner guys – Hint hint! You can subscribe to the magazine at www.maryjanesfarm.com for this and other delicious recipes.
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 2 t. freshly grated lemon peel
- 1 ripe mango, peeled and diced (I left it out, they are hard to come by in these parts!)
- 1 small onion, peeled and quartered
- 2 fresh jalapeno peppers, halved and seeded (again, mine were, well, relatively fresh-ok maybe not they were canned!)
- 2 t. paprika
- 2 t vegetable oil
- 1 1/2 t garlic salt (mmm, I love garlic I used 2 t. minced garlic)
- 1/2 t ground cinnamon
- 1/2 t ground black pepper
- 1/2 t ground allspice
- 4 boneless, skinless chicken breast halves
- 1 T. vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel: whisk until well blended. Remove 1/4 cup of mixture to food processor container (magic bullet); set aside. Add mango to honey-lemon mixture in (original small)bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper, and allspice to honey-lemon mixture in the food processor container (my magic bullet waiting on the counter). Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 9×13 inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees for 25-30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango mixture.
Ha ha, I made a funny mistake that turned out beautifully. I left out the mango’s and forgot the honey lemon mixture in the frig until the last minute. I was doing the no milk thing – to see if it helped the baby – so I didn’t have a dressing for the salad and instead of topping the chicken with the lemon mixture I drizzled it on the salad (you can see some lemon zest on one of the cucumbers) I think I will use that dressing all the time, it was incredible and no great idea of mine just a plain ol’ mistake. What a Goof! I also tossed on a few gf croutons I made from one of my failed bread attempts (cube gf bread and toss in a ziploc-olive oil/garlic/Italian seasoning-bake @ 200 degrees for a long long time!) and a batch of my favorite gf bread sticks – I used a recipe from http://piginthekitchen.blogspot.com
Enjoy and happy baking
My favorite food category since going gluten free is Mexican food. If I have cilantro, garlic and corn tortilla’s I can almost always whip up something gluten free and I don’t have to make a separate meal if company is coming. The easiest and consequently least difficult (since I’m a goof and often have less than 1 hr before the kids start climbing the cupboards) is a good ol’ quesadilla with white corn tortillas. If you want to add something healthy, toss a green salad and sprinkle with cilantro. Wa-la
If in fact you do have the time I recommend enchiladas- these are no frills but can be embellished in various ways.
Gluten Free Goof’s Tried and True, Go To Enchiladas:
Do I really have to go there? (Shopping List): gf= gluten free
- meat (I usually use chicken)
- large can of gf enchilada sauce (or make your own-I haven’t yet, too lazy)
- cheese (I use vintage white sharp cheddar)
- green chili’s (if you like)
- gf white corn tortilla’s
- rice (compliments nicely but isn’t necessary)
- sour cream, onions, tomatoes etc…your favorite toppings-take them or leave them depending how close the grocery store is.
If I can do it you can do it. (The Recipe):
- 1lb chicken
- 1/2 lb of shredded cheese (more or less to satisfy the latest craze)
- lg can of green ench sauce (I have not yet found a gf red ench sauce, but use what you can find or make it. In a pinch a can of tomato sauce or paste and seasoning with some green chili’s will work-goofy & gringo but true)
- sm can of green chili’s (ooo I would love them fresh but this is North Idaho for crying out loud!)
- about 20 gf corn tortilla’s
Boil the chicken until fully cooked then cool (give the kids a bath, feed “The Bubba” his pre-dinner so he doesn’t come apart at the seams then…continue.)
Wait for the chicken to cool. Or not if you don’t mind burning your fingers. Well ok two forks will work if your fingers are tender. I usually make my husband do this part if we’ve skipped the baths and are in a big hurry (yes my kids are dirty tonight). The point is… shred it!
Next, combine the shredded chicken, shredded cheese or cheeses if you want to get fancy, ench sauce, & green chili’s in a bowl.
Put the stack of corn tortilla’s on a plate, cover with a damp paper towel and microwave (but don’t look at the thing-my mom taught me that) for 60 seconds. I like 90 seconds but my husband likes 60 so he gets the victory this time. Go Honey! He is probably right, he makes these more that I do, bless him.
Spoon in the filling, carefully roll the tortilla’s and place in a 9×13 pan (we often double stack them) top with a bit of grated cheese and a drizzle some left over sauce. Cover with foil and bake at 350 degrees for 40min. Take the foil off and bake another 5 min or until the cheese looks yummy and slightly browned. Take it out of the oven, sprinkle cilantro then serve with rice and various toppings of your choosing.
Let me know what you top yours with!
Has anyone made enchilada sauce from scratch, please share I should try it next time. I should make the tortilla’s too but that’s going a bit too far, I’ll wait till the kids are out of the house for that kind of extravagance.