Saturday, 6 April 2019

Broccoli and Pepper Stuffed Chicken Breast YUM!!!


This is a fantastic tasting chicken recipe my husband put together, my daughter and I were quite impressed with the end result. The chicken breast is moist and tender and has just the right amount of heat for our liking.



INGREDIENTS
3 large chicken breasts (about 8 ounces each)
1/2 red bell pepper, diced small
1 cup finely chopped broccoli
1 cup grated jalapeno cheese (I use Kraft jalapeno cheese block)
3 tablespoons freshly grated parmesan cheese
2 tablespoons mayonnaise
1 teaspoon chili garlic hot sauce
1/4 teaspoon paprika
Salt and pepper to taste
3 slices mozzarella cheese
3 tablespoons bacon drippings (do not sub, this flavors the chicken perfectly)

DIRECTIONS
Cut slits in the middle of the chicken breasts making sure you do not cut through the chicken, sit the breasts up like little boats and set aside.
In a bowl mix together the diced bell pepper, chopped broccoli, grated jalapeno cheese, Parmesan cheese, mayonnaise, chili sauce and paprika; stuff this mixture into the chicken breasts.
Melt the bacon dripping in an oven proof pan.
Season the breasts generously with salt and pepper and lay then down in pan and top with mozzarella cheese slices.
Cover and bake in a preheated 350 degree Fahrenheit oven for 1 hour, remove cover and continue to cook for another 20 minutes.
Remove from oven and allow cooling for a few minutes.
Enjoy!!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Sunday, 3 February 2019

Slow Cooker Maple Mustard Chicken



This healthy dish is so tasty and super easy to put together, it tends to itself while you are away. I get this ready in the morning on a workday and come home to a tasty main dish. The original recipe is from a slow-cooker weekly meal plan and it called for serving this with green beans but it works well with any steamed vegetable.



INGREDIENTS
2 pounds chicken drumsticks, skins removed
2 tablespoons maple syrup
1/3 cup Dijon mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper

DIRECTIONS
Place all the ingredients together in a slow cooker and mix well to coat all chicken pieces.
Cook on low for 6 hours or on high for 8 hours.
Enjoy!




*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Sunday, 14 October 2018

One Pan Sweet Potatoes with Rainbow Trout


This is quick, easy and deeeeeelish!!!!!



INGREDIENTS
1 skin on rainbow trout filet 6 ounces
1 tablespoon mayonnaise
1 teaspoon old fashioned grainy mustard
6 ounces peeled and julienned sweet potatoes
1 tablespoon peanut oil (Plus more to drizzle baking sheet)
1 teaspoon vinegar
Ground black pepper, to taste

DIRECTIONS
Place the julienned sweet potatoes in a re-sealable sandwich bag with 1 tablespoon peanut oil and vinegar, swish, seal and set aside.
Line a rimmed baking sheet with parchment paper and lightly drizzle with peanut oil.
Place the trout filet, skin side down on the parchment paper and place the sweet potato fries around the filet; sprinkle everything with pepper.
Mix together the mayonnaise and grainy mustard and spread over the flesh of the fish with the back of a spoon.
Place in a pre-heated 375 degree Fahrenheit oven and cook for 25 minutes or more until sweet potatoes are cooked through.
Enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Tuesday, 25 September 2018

Chorizo and Rice -Instant Pot

This tasty recipe is super easy to put together. I would say the heat level is medium heat.


INGREDIENTS
3 cups chicken or beef stock
1 teaspoon turmeric paste
1/4 cup dry white wine
12 ounces GF chorizo sliced
2 tablespoons vegetable oil
1 onion chopped
1 banana pepper
1/2 red peppers de-seeded and sliced
3 cloves garlic pressed
2 plum tomatoes, chopped
1 teaspoon paprika
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
1 1/2 cups basmati rice (I use a basmati and lentil combination that I buy at costco)
Salt and Pepper to taste

DIRECTIONS
Heat the stock and add the turmeric in a microwave or stovetop until it comes to a boil and set aside to allow flavors to meld.
Set the instant pot to sauté and add the oil, let it warm up and add the chorizo and cook until it is slightly browned (about 4 to 5 minutes); remove from pot and set aside.
Add the onion and peppers to pot, and cook for 5 mins. 
Add garlic and tomato and cook another minute.
Add the wine and cook for a couple of minutes to allow the alcohol to cook out.
Stir in the paprika and smoked paprika.
Add the remaining ingredients and turn instant pot off.
Lock on the lid and make sure the steam release valve is on the seal position. Set the instant pot to the rice setting and let it go until cycle is complete (The timer will go off to alert you of this).
Turn the valve to allow the steam to escape (Be careful, the steam is hot. I use a wooden spoon to do this). When the pressure is fully released, the float valve will drop and the lid will unlock to open.
Open the lid and stir, allow rice to sit for 5 minutes to absorb the juices.
Enjoy!

















*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.





Tuesday, 21 August 2018

Zucchini Lasagna


This fantastic tasting lasagna is quick and easy to put together with pantry items I always have on hand. You can leave the rind on the zucchini or peel it if you wish. If you do not have a mandoline make sure you have a very sharp knife to make sure you have nice thin strips of zucchini.



INGREDIENTS
1 650 milliliter jar classico sausage pasta sauce
1 218 milliliter jar classico sundried tomato pesto
2 medium zucchini (sliced lengthwise, salted to remove water and patted dry)
1 cup cottage cheese
1 medium egg
2 ounces freshly grated parmesan cheese
12 ounces shredded cheese (I use a mixture of mild cheddar and mozzarella)

DIRECTIONS
Thinly slice the zucchini with a mandoline, spread over a clean kitchen towel and generously sprinkle with salt; let sit for 15 minutes.
Use another clean kitchen towel and gently pat the moisture out of the zucchini strips.
Mix the pasta sauce and sundried tomato paste together in a bowl and set aside.
Mix the cottage cheese and egg together and set aside.
Place just enough of the pasta sauce mixture to cover the bottom of a lasagna pan, layer a row of zucchini strips over the sauce and add a light layer of the cottage cheese mixture and pasta sauce mixture; top with a layer of shredded cheese and sprinkle a bit of the grated parmesan Continue layering in this manner until all ingredients are gone, making sure you leave enough of the cse to cover top.
Cover with a layer of foil and bake in a preheated 350 degree Fahrenheit oven for 30 minutes; remove foil and cook for another 15 to 20 minutes until the noodles are completely softened and top cheese layer is completely melted.
Remove from oven and allow cooling at least 15 minutes before slicing.
Enjoy!
























*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Zucchini Overnight Refrigerator Pickles


This is a great way to use up all that extra zucchini you have in the garden.



INGREDIENTS
1 pound zucchini sliced into rounds
4 to 6 sprigs fresh thyme
2 tablespoons fresh squeezed lemon juice
1 clove garlic
2 1/2 cups white vinegar
1 cup sugar
2 tablespoons kosher salt
1 teaspoon hot pepper flakes
1 teaspoon peppercorns
1 teaspoon pickling spice

DIRECTIONS
Place the zucchini rounds into a glass jar along with thyme sprigs and garlic clove, pour the lemon juice over the zucchini and set aside.
Place the remaining ingredients into a pot and bring to a boil, stirring until salt and sugar is completely dissolved.
Pour the vinegar mixture over the zucchini rounds and allow cooling completely before covering.
Place in refrigerator overnight.
Enjoy!




*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.



Monday, 6 August 2018

Texas Style Ribs

I found this recipe in a Kraft What's Cooking magazine a while back. Both hubby and I really enjoy these and make them quite often. They are fall off the bone delicious!!




INGREDIENTS
1 tablespoon chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
2 pounds pork baby back ribs
1/2 cup Kraft original BBQ sauce

DIRECTIONS
Mix first 4 ingredients; rub onto ribs. 
Wrap, meaty-sides up, in heavy duty foil. 
Refrigerate 1 hour.
Heat bbq to low heat. 
Grill ribs (in foil), meaty-sides up, 45 mins to 1 hour or until ribs are done.  Unwrap ribs; discard foil. 
Brush ribs with 1/3 of the bbq sauce.
Increase heat to medium. 
Grill 15 min, turning and brushing occasionally, with remaining BBQ sauce.
Enjoy!


*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.


Thursday, 26 July 2018

Quinoa Lentil Taco Salad Deeeeeeeeeelish!!!


I went to a popular local vegan restaurant and ordered a taco salad which I absolutely loved. When I left the restaurant my mission was to try and replicate the recipe, well it took me a few tries until I was happy with my “copycat” version of it and I think my efforts are well worth it. Serve this with tortilla chips to scoop up with.




INGREDIENTS
2 cups cooked quinoa
1 cup canned cooked lentils
2 tablespoons chopped cilantro
1/4 cup olive oil
1/4 cup fresh lime juice (juice of 2 limes)
2 cloves garlic, processed through garlic press
2 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch cayenne
1/4 cup red onion, diced
1/2 cup chopped tomatoes
1/2 cup frozen corn kernels (thawed)
1 roasted red pepper chopped (I used jarred)
1 avocado, peeled and diced

DIRECTIONS
Mix together the cooked quinoa, lentils and chopped cilantro; set aside.
Whisk together the olive oil, lime juice, garlic, cumin, chili powder, paprika, salt and cayenne and gently mix with the quinoa mixture.
Top with the remaining ingredients and serve with your favorite corn tortilla chips to scoop up with.
Enjoy!
















*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Sunday, 1 July 2018

Spicy BBQ Chicken Breasts

This tasty chicken recipe is so easy to make and deeeelicious!!! Pre-cooking the chicken in the microwave with the marinade gives the meat more flavor and keeps it nice and moist.



INGREDIENTS
2 -6 ounce pieces bone in chicken breasts
1 cup water
1/4 cup your favorite GF barbecue sauce (divided)
3 tablespoons hot chili paste (divided)
2 tablespoon rice vinegar
2 tablespoons GF soy sauce
1/4 teaspoon garlic powder


DIRECTIONS
Mix together water, 2 tablespoons barbecue sauce, 1 tablespoon hot chili paste, rice vinegar, soy sauce and garlic powder in a large re-sealable plastic bag; add the chicken pieces, mix well and refrigerate for 4 hours.
Mix together the remaining barbecue sauce and hot chili paste and set aside.
Pour the contents of the bag in a large microwaveable bowl and microwave on high for 10 minutes.
Remove the chicken pieces from marinade and place on preheated high grill over direct heat.
Cook on both sides for a couple of minutes, just long enough to get nice grill marks; reduce heat to low and brush with the barbecue sauce mixture.
Cook for another 6 to 8 minutes until no longer pink by the bone, depending on how thick the pieces are.
Enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.


Sunday, 7 January 2018

Broccoli and Quinoa Salad with Honey-Mustard Dressing

A healthy broccoli salad recipe with quinoa, walnuts and sweetened dried cranberries tossed in a tangy honey-mustard dressing, Mmmmmmmm!!
This recipe is a slightly altered version of a recipe I found by Cookie and Kate.



INGREDIENTS
Salad
3 cups cooked quinoa
1/2 cup chopped walnuts
1 small head broccoli broken into small pieces
1/3 cup sweetened dried cranberries (Craisins)

Honey-mustard dressing
1/2 cup olive or avocado oil
2 tablespoons fresh squeezed lemon juice
1 tablespoon smooth Dijon mustard
1 tablespoon old fashioned grainy mustard
1 tablespoon apple cider vinegar
1 tablespoon raw honey
2 medium cloves garlic, pressed
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Combine all of the dressing ingredients in a liquid measuring cup and whisk until emulsified.
Toss together with the cooked quinoa, broccoli florets, walnuts and dried cranberries.
Set aside to allow flavors to meld for 1/2 hour.
Enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Friday, 1 December 2017

Crock-Pot Chicken Marsala

This tasty dish is one we enjoy often. Make sure you are using a good quality broth; this makes a BIG difference in the taste of the chicken. 




INGREDIENTS
4 boneless skinless chicken breasts (6 ounces each)
150 grams your favourite gluten free all purpose flour blend
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
8 ounces button mushrooms, sliced
1 medium onion, peeled and chopped
4 tablespoons bacon drippings, divided
1/2 cup good quality chicken broth
1/3 cup Marsala wine
1/4 cup cooked crumbled bacon (optional)

DIRECTIONS
Place the flour, salt, pepper and garlic powder in a large plastic bag and shake to mix.
Melt 2 tablespoons bacon drippings in a large skillet over medium heat.
Meanwhile place the chicken breasts in the flour mixture and shake to coat; remove the breasts from flour mixture and shake off excess flour.
Place the breast in the skillet and brown both sides (About 4-5 minutes per side)
Place the browned chicken breasts in the bottom of the crock that has been sprayed with non-stick spray.
Melt the remainder of the bacon drippings in the skillet and cook the mushroom and onions until softened.
Add the broth and wine to mushrooms and onions and bring to a simmer, continue to cook for 2 minutes while scrapping the bits on bottom of skillet.
Pour over the chicken pieces, cover and cook on low for 4 hours.
Add the crumbled bacon and serve with a side of mashed potatoes or cooked rice.
Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Saturday, 18 November 2017

Roasted Sweet Potatoes and Brussels Sprouts

This healthy recipe is quick and easy and makes for a perfect side dish.



INGREDIENTS
2 pounds Brussels Sprouts (washed, trimmed and halved)
6 ounce sweet potato (peeled and diced, about 1 inch cubes)
2 teaspoons avocado oil (can use EVOO)
Sea salt to taste
Fresh ground black pepper to taste

DIRECTIONS
Place the prepared Brussels sprouts and sweet potato into a large bowl with remaining ingredients and toss to coat completely.
Place on a parchment paper lined baking sheet and roast in a preheated 375 degree oven for 30 minutes or until sweet potatoes are soft and cooked through.
Enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Monday, 13 November 2017

Pesto Chicken Lettuce Wraps

This is a great healthy lunch idea. If packing this away to eat later just place these in between two wet paper towels so the lettuce does not wilt. I love serving this with a bowl of tomato soup, they go very well together.



INGREDIENTS
4 Iceberg or Boston lettuce leaves
24 ounces Chopped Cooked Chicken
2/3 cup Walnuts
1/2 cup Avocado Oil
1 Lemon (juiced)
2 cups Kale Leaves
1 cup Basil Leaves
1/2 teaspoon Black Pepper
1/4 teaspoon Sea Salt

DIRECTIONS
Place the walnuts, avocado oil, lemon juice, kale, basil, salt and pepper in a food processor and pulse until smooth and creamy.
Mix with the chopped chicken in a bowl and divide into 4 portions.
Place 1 portion inside a lettuce leaf, fold the sides over and roll into a wrap; repeat for remaining ingredients.
Enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

Sunday, 5 November 2017

Gingered Sole

This sole recipe is quick and easy to put together and tastes amazing, it is perfect for a busy weeknight dinner and it is also guest worthy. You can use any mild tasting whitefish for this recipe, they all work well.



INGREDIENTS
8 ounce sole fillet
1 tablespoon avocado oil
2 tablespoon rice vinegar
1 tablespoon GF soy sauce
2 teaspoons ginger paste
2 teaspoons honey
Salt to taste
Pepper to taste
1 tablespoon sliced green onion for garnish

DIRECTIONS
Whisk together the rice vinegar, soy sauce, ginger paste and honey and set aside.
Season the fish with salt and pepper.
In a medium skillet bring the oil to medium-high heat and cook the fish for 3 minutes, gently turn the fish over and pour the vinegar mixture over the fish. Cook for another 3 to 5 minutes, depending on thickness of fish, until fish is cooked through. (It will flake when poked with a fork)
Garnish with green onion slices.
Enjoy!





*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

Monday, 30 October 2017

Zucchini Overnight Oats

This super healthy breakfast recipe is vegan, gluten free, dairy free, egg free and it tastes great. One serving of this keeps you full for a few hours. I make a batch of this and portion it up in one serving containers to keep on hand for busy mornings.



INGREDIENTS
2 cups organic quick oats
2 cups organic almond milk
2 cups finely grated zucchini
1/4 cup hemp seeds
2 tablespoons ground flaxseed
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon 100% pure vanilla extract

DIRECTIONS
Mix all the ingredients together in a large bowl, cover and refrigerate overnight.
Potion into 4 serving size containers and keep refrigerated until ready to eat.
This can be served cold or warm.
Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

Saturday, 28 October 2017

Kiwi Protein Smoothie

This great tasting smoothie is a great way to start your day. The protein will keep you full for a while.




INGREDIENTS
2 Kiwi (small, peeled)
1 Banana (frozen)
1/2 cup Vanilla Protein Powder
2 tablespoons Chia Seeds
2 1/2 cups Baby Spinach
2 cups Water
4 Ice Cubes

DIRECTIONS
Place all ingredients in a blender and process until smooth and creamy.
Enjoy!
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

Sunday, 8 October 2017

Ginger Masala Chicken -Rice Cooker

This Easy Indian Chicken Recipe is quick to the table and delicious. It is perfect for a busy weeknight dinner and it is also guest worthy.



INGREDIENTS
1 pound boneless skinless chicken breast (diced into 1 inch pieces)
1 cup Jasmin rice
1 cup chicken broth
1 1/2 cup organic coconut milk (more or less), divided
5 ounces frozen green beans
2 inch piece ginger root, grated
1 tablespoon coconut oil
3 teaspoons Indian Masala seasoning
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
Salt to taste
Pepper to taste

DIRECTIONS
Melt the coconut oil in a skillet over medium-high heat and add the chicken, season with 1 teaspoon Indian Masala, garlic powder, salt and pepper. Cook until the chicken just starts to brown on the outside.
Place the chicken in a rice cooker along with rice, chicken broth, 1 cup coconut milk, green beans, ginger root, remaining Indian Masala and curry powder and stir until chicken is evenly coated.
Place lid on rice cooker turn it on and let it run its course.
Remove lid, stir in remaining coconut milk a bit at a time until you have desired creaminess.
Enjoy!



*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

Monday, 18 September 2017

Arctic Char with Mayo and Dill

Arctic Char is both a saltwater and freshwater fish found in deep icy waters way up north in Canada. It is very similar to trout and salmon.
As with most fish fresh ingredients are always best to use, but, the winters are so long the fresh ingredients run out fast. Here is a simple way to cook this tasty fish with dried herbs, spices and pantry items.



INGREDIENTS
1 (8 to 10 ounce) skin on Arctic Char filet
1 tablespoon mayonnaise
1 teaspoon lemon juice
1/2 teaspoon dried dill
Dash onion powder
Pinch garlic powder
Salt to taste

DIRECTIONS
Line a baking sheet with parchment paper and place fish skin side down on parchment paper and season with salt to taste.
Mix the remaining ingredients together well and spread over flesh of fish making sure you use all the mixture.
Place in a preheated 425 degree Fahrenheit oven and cook for 15 minutes or until fish flakes easily when poked with a fork. The cook time will vary depending on the thickness of the filet.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.