Wednesday, June 30, 2010

Simple Creole Chicken with Rice

Super simple and done in a flash.

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
1 large onion, chopped
1 large or 2 medium green bell peppers, chopped
3 cloves garlic, chopped
2 cans diced tomatoes
1 tbs olive oil
1-2 tbs Tony Chachere's Creole Seasoning, depending on how spicy you like it
Hot cooked rice

In a large skillet saute the chicken thighs, onions, green bell peppers, garlic and olive oil until the chicken is cooked through and the onions are tender.
Add the diced tomatoes and creole seasoning.
Reduce heat to a simmer and cook for at least 15 minutes.
Serve over the hot cooked rice.

Monday, June 28, 2010


Salsa is one of my favorite things.  It is so flavorful and delicious.  I love this recipe because it makes a TON and it uses canned tomatoes which makes it super simple.  If you don't enjoy spicy salsa leave out the Serrano pepper altogether.


1 #10 can of whole or diced tomatoes
1 or 2 jalapeno pepper
1 or 2 seranno pepper
1 1/2 sweet onions
1 to 1 1/2 cups fresh cilantro, leaves and stems
3 tbs chopped garlic
2 fresh limes, juice and zest
1 1/2 tsp sea salt
1  to 2 tsp chili powder

Finely dice 1 of the sweet onions and place it into a large bowl.
Cut the other 1/2 of a sweet onion into a rough chop.
Clean the seranno peppers of the ribs and the seeds.
Cut the peppers into a rough chop.
Now that the prep is done prepare to blend up your salsa in batches in the food processor.
Add some of everything except the finely diced sweet onion into the food processor.  Be sure to use the zest as well as the juice from the limes.
Process until it is well blended but you can still see specks of everything.  You want some texture to it.
Continue to process in batches until you use up all of the ingredients.  You might need to add a little of the juice from the canned tomatoes to help things blend but do not use so much that your salsa becomes watery.
Stir your blended mixture with the diced onions.
Check for seasoning and add of whatever you feel it might need depending on your tastes.
Wonderful freshly made or ice cold out of the refrigerator.

Sunday, June 27, 2010

Quick Dairy & Gluten Free Carbonara

I love this dish - It is fast, comforting, and filling but still loaded with flavor!  If you don't love garlic feel free to cut back on it some.  This recipe is for one main dish serving or two side servings so feel free to multiply as needed.

Carbonara - Dairy & Gluten Free

1/2 of a small onion, chopped
1 tbs chopped garlic
3 strips of bacon, chopped
1 tbs olive oil
2 tbs fresh parsley, chopped
fresh ground black pepper
4 oz Tinkyada rice pasta - spaghetti
2 large eggs

Cook the pasta.
Meanwhile in a large skillet fry the bacon, onion, and garlic, in the olive oil.
Add the hot pasta to the skillet and toss well to coat the pasta in the fat.
Whisk together the eggs.
Take the skillet off of the heat and add the whisked eggs to the pasta.
If the sauce is too thick add a little of the pasta cooking water.
Stir in the parsley and fresh ground black pepper to taste.
Serve immediately.

Tuesday, June 22, 2010

BBQ Inspired Turkey & Gravy

I love roasted turkey.  There is something about the smell of a turkey roasting.  Preparing a turkey takes minimal effort and provides huge impact when it comes out of the oven.  However, just plain roasted turkey can get boring.  I have many different ways of infusing my roasted turkeys with flavor to suit my mood.  This is one of those recipes...

To begin you will need to make my BBQ Dry Rub.

BBQ Inspired Turkey & Gravy

1/2 cup of BBQ Dry Rub
2 tbs ground dry poultry seasoning
1 tbs seasoning salt
1/2 tbs black pepper
1/2 tbs garlic powder
12 to 20 lb turkey
3 cups chicken broth
3 to 4 tbs corn starch
turkey oven bag
2 tbs gluten free flour

Combine the first 5 ingredients.
Sprinkle and massage the rub on the turkey - inside and out.
Add the gluten free flour to the oven bag and shake around to coat.
Place the turkey into the oven bag.
Place the oven bag with the turkey into a large pan.
Pour the chicken broth into the bag with the turkey.
Make a few small slits in the top of the bag.
Bake at 350 degrees for 2 1/2 to 3 hours or until the turkey is done.
When the turkey is done break open the bag and let the turkey rest for 15 to 30 minutes.
After the turkey has rested pour off all of the drippings into a medium pot.
Skim off the excess fat from the top if desired.
Heat the drippings over medium heat until boil.
Meanwhile, mix together the corn starch with a little water.
Add the corn starch slurry into the boiling drippings and stir until thickened.
Carve your turkey and serve smothered with gravy alongside desired sides.

Wednesday, June 16, 2010

Red Lentil Dip

This low fat dip tastes great and is healthy too!

2 cups cooked red lentils
2 tbs dairy free sour cream
1/4 of a roasted red pepper
1/2 tsp fresh thyme
1 tsp garlic salt
1/4 tsp black pepper

Put everything into a food processor and blend until smooth.
Serve chilled with tortilla chips or fresh vegetables.

Food Should Taste Good Giveaway

They are having a huge Food Should Taste Good giveaway over at the Gluten Free Frenzy!  Head on over to check out how to enter to win 5 bags of these amazing chips!

Tuesday, June 8, 2010

Vanilla Scented Rhubarb Compote

I love this warm or cold.  It is great on cake, pancakes, and so much more!

4 cups rhubarb, cut into 1" pieces
1/2 to 3/4 cup sugar (depending on how sweet-tart you like it)
1/2 tsp fresh grated nutmeg
1/4 tsp cinnamon
2 tsp vanilla

In a sauce pan combine the rhubarb, sugar, nutmeg, and cinnamon.
Over medium heat bring to a boil.
Cook stirring often until the rhubarb becomes soft - About 10 to 15 minutes.
If you like a very chunky texture then take the compote off the heat and stir in the vanilla.
If you like a semi-smooth texture then take the compote off the heat and mash with a potato masher until you get the texture you want.  Stir in the vanilla.

Thursday, June 3, 2010

Rhubarb Sorbet

Our rhubarb is producing a bumper crop this year... You will be shocked at how creamy this rhubarb sorbet turns out.

2 lbs rhubarb, cut into 1" pieces
1 1/2 to 2 cups sugar (depending on how tart you like it)
3 tbs corn syrup

Place everything in a heavy bottomed sauce pot.
Mix well.
Let sit at room temperature for at least an hour to macerate and release the natural juices.
Over medium heat cook until very tender.
Allow to cool slightly then in batches blend in a food processor until very smooth.
Refrigerate until well chilled - Overnight is best.
Place into ice cream maker and follow your particular brands directions.
Place in the freezer at least 2 hours to harden.

Balsamic Marinade for Steaks

I love the flavor that this marinade adds to beef without overpowering.

2 tbs olive oil
4 tbs balsamic vinegar
4 tbs soy sauce (gluten free)
2 cloves garlic, chopped
1/2 tsp granulated onion
1/4 tsp dried thyme
1/4 tsp black pepper

Mix the marinade together.
Pour over the steaks.
Refrigerate for at least 2 hours and up to overnight.
Wonderful grilled but also good pan fried or broiled.

Wednesday, June 2, 2010

Pork Steaks Sweet & Sour Style

This recipe is easy to do and the flavor is so unexpected!

4 pork steaks
2 tbs grainy mustard
2 tbs worcestershire sauce
1/4 tsp dried rosemary
1/2 tsp granulated garlic
1/2 tsp granulated onion
2 tbs brown sugar
1 cup chicken broth
1 tbs chopped garlic
1 tsp fresh grated ginger
3/4 cup apricot or peach preserves
2 tbs soy sauce
1 tbs corn starch
3 tbs water

Preheat the oven to 375.
Mix together the mustard, worcestershire sauce, rosemary, granulated garlic and granulated onion.
Rub the mustard paste into the pork steaks.
Bake at 375 until done through about 45 minutes to 1 hour.
In a small pot combine the brown sugar, chicken broth, chopped garlic, ginger, preserves, and soy sauce.
Bring the sauce to a boil.
Meanwhile combine the corn starch and water.
Add the corn starch slurry to the boiling sauce.
Stir until thick.
Serve the pork steaks with the sauce.
The sauce is wonderful on rice too.