Quinoa and Butternut Squash Stuffing

Here is another of my favorites... I made this recipe 2 ways, one vegetarian for my niece, and one loaded with sausage for the rest of us meat indulgers!

Ingredients:

2 cups quinoa

4 cups chicken broth (or veggie)

1 lb sausage (optional)

1 medium red onion

1 bell pepper

1 large butternut squash

1 Tbsp minced garlic

1 tsp salt (more or less to taste)

1 Tbsp olive oil

Recipe:

Preheat oven to 350 degrees.

Cut butternut squash length wise. Remove pulp/seeds. Peal and chop into inch size pieces.

Chop onion and bell pepper.

Spread onion, pepper, garlic and butternut squash in an even layer on a roasting sheet. Season with salt.

Drizzle with olive oil and roast for 20 minute at 350 or until tender to fork.

Add quinoa to chicken broth and cook according to instructions (I usually bring mine to a boil, then cover reduce to simmer for 15 minutes.)

Brown sausage.

Mix roasted veggies with quinoa and sausage and return to the oven in a roasting pan or baking dish for 20 minutes.

Enjoy!

White Chicken Chili

One of my favorite quick and simple recipes is this white chicken chili. I'm not even sure I can take full credit for this one, it may have even come on a jar of green salsa! I have been making it for so long now, I wouldn't know who to give props to. It is, however, so simple, that I struggle to call this a recipe!!! If you are looking for something different, this is the one to try. It is sure to not disappoint!

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken broth

1 16oz jar green salsa

2 15.5oz cans white kidney beans 

1 cup uncooked rice

1 Tbsp cumin

1 tsp salt

Recipe:

Add all ingredients to a large stock pot.

Bring to a boil, then reduce to simmer for 15 minutes (if you are using brown rice, simmer for 35-45 minutes).

Enjoy!

Chicken & Rice Soup!

For the last 10 days, all five of us have managed to pass around a nasty cold virus. Achy bones do not a good cook make! During our little epidemic, I repurposed most of the grill/poached/and baked chicken, into soothing stews and soups. To me, nothing cures a cold quite like chicken soup. Here is the first in a series of quick and simple, comforting soups.

Ingredients:

1lb chicken breast (about 2 breasts), cooked and shredded

4 cups chicken stock or broth

4 cups water

1 cup whole milk

1 cup dry brown rice

8 oz mushrooms, diced

1 medium onion, minced

2 cloves garlic, minced

2 Tbsp butter

1 tsp dried basil

1 tsp dried oregano

1 tsp dried tarragon

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt (more or less to taste)

1/2 tsp pepper (more or less to taste)

Recipe:

Melt butter, in a large stock pot, over medium heat.

Add mushrooms and onions. Sauté until mushrooms release their water and onions become transparent, about 5-6 minutes.

Add garlic and sauté for an additional 1-2 minutes.

Add seasoning, herbs, chicken broth, water, and rice.

Bring to a boil, then reduce to a simmer for 30 minutes (unless you are using instant rice, then you will want to wait until after you have added the chicken).

Add chicken and continue to cook until rice is al dente to just tender, about 5-15 minutes.

Add in the whole milk, stir, and serve.

Enjoy!

Skillet Chicken and Vegetables

 

I have been challenged to create healthier, leaner, more simple dishes. My husband and I have been working out for some time now, and though we eat relatively healthy, and have seen some gains, we both agree that we have not yet hit our peak. In an attempt to bulk the clean way, I am going to have to get creative. I for one, do not eat for the purpose of fuel alone. I appreciate a meal that tastes good! Sadly, I have let the ball drop, serving more dishes with an added pad of butter or side of bacon. In an attempt to clean up my cooking, I plan to make more meals high in protein, flavor, and veggies, and low in starches and unless carbs. No worries, we will still have cheat meals, so if you enjoy my gluten free comfort food, stay tuned, they will just be fewer and further between! And for those of you that want a quick and simple, heathy, flavor packed dish, then you are in the right place, too!

Now for a quick meal reference. I won't admit to having come up with the base recipe for this dish, but, with a few good tweaks, I think I have made this one my own!

Ingredients:

4-5lbs bone in, skin on, chicken (quartered, thighs, breast, legs, any variation will do)

1 lb carrots

1 lb mushrooms

4 stalks celery, chopped

1 medium onion, chopped

2 Tbsp olive oil

1.5 tsp salt, more or less o taste

0.5 tsp pepper, more or less to taste

1 tsp dried rosemary

1 tsp dried sage

1 tsp dried tarragon

1 tsp dried thyme

1 tsp garlic powder

Instructions:

Preheat oven to 400 degrees.

Season chicken with 1 tsp salt and pepper. I typically cut my chicken breasts in half so they will cook more evenly. 

Heat olive oil in a cast iron skillet, over medium high heat, until oil just begins to smoke.

Place chicken in skillet, skin side down.

Flip chicken when skin starts to brown, about 7-8 minutes.

Mix herbs and garlic powder. Sprinkle the mixture over the top of the chicken.

Top chicken with vegetables, season veg with 1/2 tsp salt, and place skillet into the oven.

Cook chicken and veg at 400 degrees for 20-25 minutes until chicken is done and carrots are soft.

Retrieve chicken from the bottom of the skillet and lay on top of vegetables.

Return chicken to oven for an additional 5 minutes, or until skin is crispy.

Serve as is or with a side of brown rice or quinoa.

Enjoy!

Gluten Free Chicken Fingers

What kid doesn't like like chicken fingers? They were practically a food group in our house, when I was growing up. It makes me sad that Emily will never get to enjoy fast food chicken fingers! Don't get me wrong, I wouldn't load her full of processed foods even if we weren't gluten free, but I would love to be able to swing by the drive through once in a while. Though she may never know the fried yummy goodness I grew up on, I have managed to come up with a pretty awesome alternative. This recipe is chicken finger licking good!

Ingredients:

2 lbs of skinless chicken breast or tenders

1 cup of gluten free baking mix (ANY mix will do)

1/4 cup Cajun seasoning mix (store bought or recipe below)

2 eggs

2-4 cups olive oil (you want an inch of oil in your pan to fry in)

Honey Mustard:

1/2 cup yellow mustard

1/2 cup honey

Cajun Seasoning Mix:

1 1/2 Tbsp salt

1 1/2 Tbsp paprika

1 Tbsp cayenne pepper

2 tsp dried oregano

2 tsp onion powder

2 tsp garlic powder

2 tsp ground thyme

2 tsp white pepper

2 tsp black pepper

Recipe:

Heat oil in a skillet over medium high heat. You want to make sure the oil is good and hot before you put the chicken in to keep the breading from absorbing the oil. If your oil starts to smoke, turn the heat down a bit.

If you are using chicken breast, cut these into 1-2 inch strips and pound them out to about 1/2 inch thick. This will allow for quicker, more even cooking.

Mix 1/4 cup Cajun seasoning with baking mix.

Beat eggs.

Dip chicken into egg, then the breading mix.

Lay into frying pan. The oil should start furiously bubbling around the chicken strip, if it's not, your oil is not hot enough. You may have to fry in batches so not to over crowd the pan.

Flip when edges begin to brown, about five minutes.

Cook until done, about 4-6 minutes. The breading should be golden brown on both sides. I usually take the largest strip out first and cut it in half to check for doneness. 

Let cool on a bed of paper towels. Doing so will keep your fingers from being overly greasy!

Whisk mustard and honey together and serve on the side.

ENJOY!!!