Better-Than-Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice
Serves 5-6

recipe credit: Rachel Schultz

1/2 pound boneless, skinless chicken breasts, cooked 
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix soy sauce throughout and remove from heat.

Bird's Nest Breakfast Cups

Bird's Nest Breakfast Cups

recipe credit

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
5. Crack an egg into each of the cups
6. Top with bacon and a sprinkle of extra cheese
7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
8. Slide a knife along the edges to remove from pan when cooled.

Notes:

• I like to break the yolks in my eggs a bit once I put them into the hash brown cups
• When I cheat on these, I use the Oscar Meyer Bacon pieces found in the "salad dressing" section of the grocery store. They're the closest thing to fresh bacon I can find, and all-natural. :)
• You can also experiment with ham, sausage, and veggies to make them your own!

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce

recipe credit

2 Boneless Skinless Chicken Breasts

½ Teaspoon of Paprika

¼ Teaspoon of Salt

¼ Teaspoon of Pepper

¼ Teaspoon of Cayenne Pepper

¼ Teaspoon of Onion Powder

¼ Teaspoon of Cumin

1 Teaspoon of Olive Oil

2 Cups of Low Sodium Chicken Stock

1 Cup of Quinoa

Juice and Zest from Two Limes

A Dash of Salt and Pepper

2 Tablespoons of Cilantro, chopped

Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.

Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.

Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado yogurt sauce to cool it down.

**Avocado Yogurt Sauce: Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 Tbsp. chopped cilantro

Melt the butter and oil in a heavy skillet over medium-high heat.

Add the garlic, onion and jalapeño.

Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.

**Blogger's Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Chicken & Cheese Lasagna Roll-Ups

Chicken & Cheese Lasagna Roll-Ups

recipe credit:

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained - can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

Preheat oven to 375.



In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos (Gluten Free)

serves 6-8

recipe credit: crockpot365

3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact--approx 10 cloves)

1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

The Directions

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,

but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.

this is how I made my shredded cabbage:

1 bag shredded coleslaw from the grocery store's produce section

1 tablespoon soy sauce (la choy or tamari wheat-free)

2 tablespoons seasoned rice vinegar

salt and pepper to taste

toss together and serve immediately (it gets too wilty if you make it early in the day)

GF "Macaroni Grill" bread

There is a place here in Texas called Ramano’s Macaroni Grill and they serve this incredible bread at the table to munch on while you’re looking at the menu. Served with a plate of olive oil, italian seasoning and mixed with some basalmic vinegar, you won’t be able to put it down.

Using some tips from Gluten Free on a Shoestring and better batter flour I decided to try and make a gluten free version of it for my 4 year old. Well after 4 attempts I nailed it!! I used an 8″ round cake pan to put this loaf into and let it rise and bake in it. It fits nicely into the microwave for the rising and then you can pop it into the oven to cook it in. (I used Nicole Hunn’s method of rising by using the heated wet towel in the microwave and it worked great!) Here is the recipe.

Gee Eff Rosemary Garlic Bread

Makes 1 loaf

1 1/2 tsp. yeast
1 1/2 tsp. sugar
1/2 C. warm water (105°-110°)
1/2 C. better batter flour
1/2 tsp. salt
1 tbs. rosemary
1 tbs. butter (soft)
1 extra large egg white (beaten)

1 tbs. butter and 1 tsp. garlic salt melted together to brush onto the bread 10 min before it’s done cooking.

Place the yeast, sugar and water in the mixing bowl and let dissolve for a few min. It’s ok to stir it if needed. Put in the butter, salt, rosemary and flour. Turn the mixer on low until flour is blended in and then add the egg white. Then turn on mixer full speed for 6 min.
While the dough is mixing grease an 8″ round cake pan and get a floured surface ready. When the done mixing scrape out the dough onto the floured surface. Pat, roll and form the dough into a nice loaf adding more flour if it’s too sticky. Place the formed loaf into the pan and let rise in a warn, draft free area for 30 min.
Pre heat the oven to 375° and bake 15-20 mn. Just before the loaf is done brush it with the melted butter and garlic salt and put it back into the oven until done.

Grandma Kathy's Meatballs

Grandma Kathy's Meatballs

recipe credit: Heidi Peck


3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9x13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Gluten Free Ho Hos

Gluten Free Ho-Hos

Recipe Credit: Gluten Free on a Shoestring

• 1/2 cup (70 grams) all-purpose gluten-free flour (I use Better Batter)
• 1/4 teaspoon xanthan gum (omit if using Better Batter)
• 1 tablespoon (5 grams) natural unsweetened cocoa powder
• 1/4 teaspoon baking soda
• dash (1/8 teaspoon) kosher salt
• 8 ounces semi-sweet chocolate, chopped (divided)
• 3 tablespoons unsalted butter
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon pure vanilla extract
• 2 extra-large eggs, beaten
• 6 tablespoons warm water (plus more, if necessary)
• 1 packet (1 scant tablespoon) unflavored powdered gelatin
• 1/4 cup cool water
• 2 cups heavy cream
• 3 tablespoons confectioner’s sugar, plus more for dusting
• 3 tablespoons nonhydrogenated vegetable shortening

Instructions

1. Grease a quarter sheet pan well with unsalted butter. Line with a sheet a wax paper, and grease the paper with unsalted butter, and set the pan aside. Preheat the oven to 350 degrees F.
2. In a medium-sized bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
3. In a separate large, microwave-safe bowl, place 3 ounces of chopped chocolate and the butter. Microwave on 50% power for 45 seconds at a time, stirring in between, until the chocolate and butter are melted and smooth. Allow to cool briefly. Add the granulated sugar and vanilla, and mix well. Add the eggs and water, and mix until well-combined. Add the dry ingredients to the chocolate mixture (see photo), and mix until well-combined. The batter should be pourable. If it seems too thick, thin it with another tablespoon or two of water.
4. Pour the batter into the prepared pan, and shake from side to side and back and forth to distribute the batter evenly in the pan. Smack the bottom of the pan against the counter to burst the air bubbles, and place it in the center of the preheated oven.
5. Bake for about 10 minutes, or until the cake is just set and is firm to the touch. Check at 8 minutes, and watch carefully.
6. While the cake is in the oven, place two large pieces of wax paper (or 2 tea towels) flat on the counter side by side and sprinkle both generously with powdered sugar. As soon as the cake is removed from the oven (before it has had a chance to cool at all), turn it out onto one sheet of wax paper (or one tea towel) and remove the pan. Carefully pull back what is now the top layer of wax paper and discard it. Cut the cake in half width-wise (see photo). Remove one half of the cake to the other sheet of wax paper.
7. Working quickly, dust the top of one half cake with more powdered sugar, and, starting at a short end, begin to roll the cake away from you as tightly as possible (see photo). Gently squeeze the cake with your hands to secure it as rolled. Place the roll, seam side down, still wrapped in wax paper on a wire rack to cool completely. Repeat with the remaining half cake.
8. While the cakes are cooling, make the filling. In a small microwave safe bowl, place the contents of the packet of powdered gelatin and the 1/4 cup water, and mix to combine. Allow to sit for a few moments until the gelatin swells. It will be lumpy. Microwave the gelatin mixture for 30 seconds, stir (see photo) and set it aside.
9. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and 3 tablespoons confectioner’s sugar on high until soft peaks form (see photo). add the slightly cooled gelatin mixture, and whisk again on high until the mixture has thickened (see photo again). Place the filling in the refrigerator to chill while the cakes finish cooling.
10. Once the cakes have cooled completely, gently unroll one cake and peel back any wax paper that has adhered to the top of the cake. The cake will almost certainly have cracked in various places, and it’s fine. Spread an even layer of filling about 1/4 inch thick over the entire surface of the cake, spreading it more thinly as you reach the edges. Reroll the cake tightly, and cover it tightly with plastic wrap. Repeat with the remaining cake. Place both rolls in the refrigerator to chill. You will have left over filling — not a particularly troubling problem.
11. While waiting for the rolls to chill, make the chocolate topping. In a medium-sized microwave safe bowl, place the remaining 5 tablespoons of chopped chocolate and the 3 tablespoons of shortening. Place the bowl in the microwave and heat for 45 seconds at 50% power. Stir the mixture, and heat again for 45 seconds at 50% power. Stir and repeat if necessary until all the chocolate is melted and smooth.
12. Remove one chocolate roll from the refrigerator and unwrap and discard the plastic wrap. With a very sharp knife, slice the roll into four equal pieces by cross-section. Dip the tops and sides of each roll in the melted chocolate mixture, and place each roll on clean parchment paper. Repeat with the remaining chocolate roll from the refrigerator. Allow the rolls to sit until the chocolate sets – either at room temperature or in the refrigerator. The chocolate coating will seal the rolls, and they will last at least at least a day or so on the counter, or a few days in the refrigerator.
13. Duly Noted

    This recipe can be easily doubled. For all the trouble, if I were you — I’d double it. Just be sure to divide the cake batter between two quarter sheet pans and bake each separately in the oven (to ensure even baking). If you try to bake the whole cake in a larger, half sheet pan (and I speak here from very recent and unsettling personal experience), it will be too difficult to handle effectively. Trust me. If you double the batter, you won’t need to double the filling, but you will need to double the topping.
    These are a bit of trouble, but not too much and they are entirely worth it. They’re as good as you remember – and even better still.

    Google Recipe View Microformatting by Easy Recipe
    My instructions may be long, but it’s only because they’re explicit. Follow them to the letter, and you’ll be successful. Try not to modify the recipe at all the first go ’round, until you get the feel of it. And remember – cream filling heals all cracks, and chocolate topping covers the ones it doesn’t.
    
    

Peanut Butter Chex Mix

Peanut Butter Chex Mix (Gluten Free/Low Sugar)

recipe credit: Alison Eldred

Ingredients:

• 9 cups Chex Mix Corn cereal
• 2 cups Cocoa Crispies cereal
• 1 can cashews (or peanuts)
• ¼ cup butter
• 1 tsp Vanilla
• 1 cup of peanut butter
• 3/4 cup splenda or 1 ½ cups sugar

Directions:

• Measure cereal into large bowl
• Melt the following together: butter, peanut butter add vanilla once liquified.
• Mix cereal, and nuts.
• Pour melted ingredients over mix and stir until evenly coated.
• Add Splenda or sugar.
• Spread on waxed paper to cool. Store in airtight container or refrigerator.

Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

recipe credit: Authentic Suburban Gourmet

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.

When ready to serve salad, add the dressing and gently toss. 

Pork Roast Rub

 

Pork Roast Rub

 

recipe credit: Krista Hollister

 

Rub Ingredients:

1 cup brown sugar

1 tbsp pepper

1 tsp cayenne pepper

1 tbsp kosher salt

*You will also need about 1-2 cups of apple juice for basting while cooking.

Directions:

• Combine rub ingredients and rub into roasts.  Let them set refrigerated & covered overnight
• Set out roasts to get to room temperature
• Pre-heat oven to 250 degrees
• Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist.  (I just used a spray bottle of apple juice)
• Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
• Drain juice & shred with 2 forks (should be very easy to shred)
• Add your favorite BBQ sauce

Gluten Free Peach Crisp

Gluten Free (or Not!) Peach Crisp

recipe credit: Terina Williams

2 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour (or to make GF substitute with corn starch - about 1/8 cup)
1 stick of butter, melted
a touch of cinnamon
6-8 peaches

Preheat oven to 350. In a bowl, combine all of the ingredients and set aside. Slice the peaches and put in a buttered casserole dish. Top with the oatmeal mixture and bake for 25 minutes or until golden brown. Serve warm. Enjoy!!

GF Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 3/4 cups rice flour (Or Pamela’s Baking Mix)
1 tsp. baking soda ( only add 3/4 tsp if using Pamela’s)
1/2 tsp. salt
1/4 tsp. baking powder (don’t add any if using Pamela’s)
5 TBSP butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 egg whites
1 1/2 cups mashed ripe bananas (about 3 medium) **I did 3/4 cup bananas, 3/4 cup canned pumpkin
1 tsp. vanilla extract
1/2 cup heavy cream **I used whole milk b/c like a dumb a$$ I bought buttermilk, not heavy cream
1 cup semi-sweet chocolate chips, divided **I used about 2/3 cup and did the Baker’s Semi-Sweet Chocolate bar shaved on top
1/2 tsp. xantham gum (omit if using Pamela’s)

1. Preheat oven to 350 F. Coat 9×5 inch loaf pan with crisco, set aside

2. Combine flour, baking soda, salt, and baking powder in medium bowl; stir to mix well.

3. Place butter in large bowl; beat at medium speed until fluffy. Gradually beat in sugars; beat in egg
and egg whites. Reduce speed to low; beat in bananas. Beat in vanilla. Beat in flour mixture in 2
additions alternately with heavy cream. Stir in 3/4 cup of the chocolate chips.

4. Spoon batter into prepared pan; sprinkle with remaining 1/4 chocolate chips (**or chocolate shavings). Bake 55 to 60 minutes
or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove
from pan and cool completely on wire rack.

GF Walnut Cake with Praline Frosting

Walnut Cake with Praline Frosting

9 ounces all-purpose flour (about 2 cups) **I used Pamela’s Baking Mix
2 tsp Xanthan Gum (I didn’t use this b/c I used Pamela’s and it has guar gum in it)
½ tsp baking soda
½ tsp salt
7 TBSP butter, softened
1 cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup 1% low-fat buttermilk
6 TBSP chopped walnuts, toasted
Cooking Spray

Frosting:
½ cup packed brown sugar
6 TBSP 1% low-fat milk, divided
2 TBSP butter
1 TBSP light corn syrup
Dash of salt
2 cups powdered sugar
½ tsp vanilla extract
2 TBSP chopped walnuts, toasted

1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and ½ tsp salt, stirring well with a whisk.
3. Place 7 TBSP butter, 1 cup sugar and ¼ cup brown sugar in a mixing bowl; beat at a med-high speed with a mixer until light & fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 tsp vanilla. Add flour mixture alternately with buttermilk, beginning & ending with flour mixture. Fold in 6TBSP walnuts. Scrape batter in a 13 x 9 inch pan coated with cooking spray.
4. Bake at 350 for 28 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. To prepare frosting, place ½ cup brown sugar, ¼ cup milk, 2 TBSP butter, corn syrup and dash of salt in a saucepan over med-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 TBSP milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in ½ tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 TBSP chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

GF Pumpkin Carrot Cupcakes

Ingredients

* 1 1/2 cups all-purpose gluten-free flour (I use Better Batter) + 1 extra teaspoon
* 3/4 teaspoon xanthan gum (omit if using Better Batter)
* 1 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 1 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 tablespoon unsalted butter, melted and cooled
* 4 tablespoons vegetable oil
* 2 cups shredded carrots (about 4 or 5 carrots peeled and shredded)
* 2 extra-large eggs, lightly beaten
* 7 1/2 ounces pure packed pumpkin (one-half a 15 ounce can)
* 1 teaspoon pure vanilla extract
* 1/2 cup raisins (can substitute another small dried fruit, like chopped prunes, or flaked or shredded coconut)
* 1/2 cup white chocolate chips (can substitute semi-sweet or milk chocolate chips)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin well with unsalted butter and set it aside. You will have enough extra for 2 more muffins. I’m sorry. It’s annoying. But then again, not terribly.
2. In a large bowl, place 1 1/2 cups flour, xanthan gum, baking soda, salt, cinnamon, brown sugar, and granulated sugar and whisk to combine well (making sure you get out all the lumps in the brown sugar). Add the unsalted butter and the vegetable oil, and mix to combine well. The batter will be pretty dry still. Add the carrots, and stir to combine. Add the eggs, pumpkin and vanilla, and mix to combine well. The mixture should be thick and moist.
3. In a separate small bowl, toss the raisins and white chocolate chips together with the remaining 1 teaspoon flour to coat the raisins and chips in flour. Dump the raisins and chips into the large bowl of batter, and stir to combine until the raisins and chips are evenly distributed throughout.
4. Divide most of the batter evenly between the 12 greased muffin cups, and smooth the tops with wet fingers. Bake the remaining batter in either another muffin tin, or a two single stand-alone muffin cups (if you have ‘em). You really don’t want to try to stuff the remaining batter into the 12 standard cups. You’ll have some exploding cupcake tops on your hands. And in your oven.
5. Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Rotate once during baking. Allow to cool about 10 minutes in the pan, and then transfer to a wire rack to cool completely.
6. Serve at room temperature.

Recipe Credit

Pulled Chicken Salad with Lime-Cilantro Dressing

Pulled Chicken Salad with Lime-Cilantro Dressing

recipe credit


4 – 6 cups salad greens; Romaine mixed with other greens work well (I used Romaine, spring greens, and baby spinach) 
Some red onion, halved or quartered, and thinly sliced  
Some tomatoes, diced or quartered 
Some carrots, shredded 
Some walnut halves or pieces (optional, but I like the crunch and nutritional factors) 
Small pieces of pulled chicken
Mix salad greens. Top with red onion, tomatoes, carrots, walnuts, chicken, and finally cilantro-lime dressing. (See recipe below.) 

Cilantro-Lime Dressing

2 tbsp extra virgin olive oil (or similar; I recommend a healthy oil with some flavor of its own)
1 tbsp minced onion (or shallots; I use a yellow onion most often)
1 tbsp chopped cilantro
3 tbsp fresh lime juice (about the juice of one lime)
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
1 garlic clove, crushed or minced (I’m sure I added more, but that’s just me)
Add all ingredients to your blender pitcher. Blend for a minute or two until fairly smooth. I blended until fairly smooth, but a few flecks of green from the cilantro remained. If you don’t have a blender, you may put all ingredients in a jar, seal, and shake about a minute. Just know that your dressing will have bits of onion, cilantro, and garlic that stand out, which is not a bad thing in my opinion.
Drizzle Pulled Chicken Salad with Cilantro-Lime Dressing immediately before serving. 

Summertime Orzo & Chicken

Summertime Orzo & Chicken (Can be made GF)

recipe credit 

• 3/4 cup uncooked orzo pasta (or use GF pasta)
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium cucumber, chopped
• 1 small red onion, chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup crumbled reduced-fat feta cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
• In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups orzo mixture with 1 tablespoon cheese equals 323 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 742 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Dark Chocolate Cherry Fudge

Dark Chocolate Cherry Fudge (can be made GF)

recipe credit


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels (or GF brand)
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract (use Gluten Free)

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.

GF Favorite Rolls and Cinnamon Cream Cheese Rolls

{Gluten Free} “Favorite Rolls”
Recipe from the book Gluten Free Cooking Made Easy, by Susan Bell

Ingredients
1/2 cup lukewarm water
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs

Directions
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls (I halved the recipe and got 6 regular and 6 cream cheese rolls)

Cinnamon Cream Cheese Rolls

8 ounces cream cheese
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg

Glaze
1 tablespoon butter
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon butter extract

Make the dough for the “Favorite Rolls” and fill greased muffin tins about half full with dough. Mix cream cheese, brown sugar, cinnamon, and nutmeg. Place mixture into ziplock bag. Cut a 1/2 inch diagonal opening in one corner of the bag. Holding bag upright, squeeze cream cheese mixture onto roll dough. Add roll dough to cover the cream cheese mixture and fill the muffin tins to around 3/4 full. Gently press down the dough to even it out if needed. Continue with rising and baking instructions as described in the above recipe. After baking, mix glaze ingredients and pour over hot rolls.