Tag Archives: chicken

April 29, 2012 · 7:28 pm

Crockpot Cashew Chicken

 

I recently received a complimentary copy of “Everyday Gluten- Free Slow Cooking.”  I was not only enticed by the title, but also by the variety of recipes that have dairy free versions.  Bonus!  I am sure there will be many recipes that I will make from this delicious cookbook!  The first one I tried was “Cashew Chicken.”  Cashew Chicken used to be my staple dish in a chinese restaurant, so I was particularly intrigued by how to make it gluten free, and in the slow cooker!

 

From “Everyday Gluten- Free Slow Cooking” by Kimberly Mayone and Kitty Broihier:

Cashew Chicken

Pieces:

  1. one half of an onion, chopped
  2. one half cup gluten free chicken broth
  3. 3 tbsp. Bragg Liquid Aminos (I actually used apple cider vinegar)
  4. 2 tbsp. cornstarch
  5. 1 tbsp. rice vinegar
  6. 1 tbsp. minced garlic
  7. 2 tsp. brown sugar
  8. one half tsp. salt
  9. one half tsp. ground ginger
  10. one quarter tsp. red pepper flakes
  11. one and one half pounds chicken thighs, trimmed of fat
  12. one half package snow peas
  13. 1 orange pepper, cut into small pieces
  14. 2 cups cooked rice
  15. 2 scallions, chopped
  16. one half cup salted cashews

Process:

  1. Stir together the first 10 ingredients (onion through red pepper) in the slow cooker.
  2. Add the chicken thighs (I put them in whole, but you can chop them into pieces too).
  3. Stir to coat the chicken with the sauce.
  4. Cook on low for 3 hours.
  5. Add the snow peas and peppers and cook for another 30 minutes.
  6. Serve by spooning the chicken mixture over a bowl of rice.  Garnish with scallions and cashews.

This recipe is definitely a keeper.  It was delicious!  The cashews added a nice crunch.  Next time, I might amp up the spice combination… but it was a great recipe!  And very easy in the slow cooker, too.

Happy Allergy Free Eating!

 

 

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March 18, 2012 · 5:54 pm

Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

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February 17, 2012 · 2:49 pm

Lemon Pepper Crockpot Chicken

Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot.  So easy, quick, and minimal effort.  I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should.  But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.

Lemon Pepper Crockpot Chicken

Pieces:

  1. 3 chicken breasts (although thighs would probably be better)
  2. one cup dry white wine
  3. 2 cups gluten free chicken broth
  4. 2 tbsp. dijon mustard
  5. 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
  6. 1 tbsp. chopped garlic
  7. 3 tbsp. lemon pepper
  8. 2 cups rice
  9. one half package frozen peas
  10. 2 tbsp. olive oil
  11. 2 tbsp. champagne vinegar
  12. 2 tbsp. honey
  13. 2 more tbsp. lemon pepper

Process:

  1. Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
  2. Cook on low for 7 hours. 
  3. When the chicken is almost done, cook 2 cups rice according to package directions.
  4. When the rice is just about done, add the frozen peas.  Cover and continue to simmer until the peas warm up and the rice is fully cooked.
  5. Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
  6. Serve the chicken over the rice, and drizzle the vinaigrette on top.

 

The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer.  I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours.  Nothing is worse than dry chicken!  Also, in this recipe, I used peas… which was not my original idea.  I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!

Happy Allergy Free Eating!

 

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February 2, 2012 · 7:09 pm

Buffalo Chicken Bites

On a roll this week with chicken tenders, I also made Buffalo Chicken Tenders.  Frank’s Red Hot Sauce is always a fan favorite, and the red hot flavor just makes you beg for more.  These Buffalo Chicken Bites aren’t fried, but are definitely smothered in sauce and very easy to make.  And dairy and gluten free!

Buffalo Chicken Bites

Pieces:

  1. one pound chicken tenders
  2. cooking spray
  3. one and one half cup Frank’s Red Hot Buffalo Sauce
  4. 2 tbsp. vegan butter
  5. one quarter cup soy flour
  6. salt and pepper to taste

Process:

  1. In a bowl, combine the hot sauce, butter, and soy flour.
  2. Microwave the sauce for 15 seconds to melt the butter.  Stir to combine.
  3. Reserve one quarter cup of the sauce for serving.
  4. Spray a large saute pan with cooking spray and put it over medium heat.
  5. Dip each chicken tender into the sauce and put on the pan.  Sprinkle with salt and pepper.
  6. Flip the chicken tenders and pour sauce over them every 3-4 minutes until the chicken is cooked through.
  7. Serve hot, smothered with the reserved sauce.

Happy Allergy Free Eating!  Go Patriots! 🙂

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January 22, 2012 · 7:16 pm

Eeeek! Leeks!

I have always been intrigued by leeks and yet have never cooked with them… until now.  I bought two intimidating looking leeks and thought long and hard about how to cook them and with what.  Chicken seemed like a natural choice, and something that I couldn’t mess up.

After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating.  To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end.  I was pleasantly surprised at the result!  The mushrooms and leeks went very well together and it only took about 30 minutes total.  I see another leek recipe in my future.

Leek and Mushroom Chicken with White Wine Sauce

Pieces:

  1. two chicken breasts
  2. 2 tbsp. olive oil
  3. one and one half cups white wine
  4. 2 tbsp. dijon mustard
  5. 2 tbsp. vegan butter
  6. 1 tbsp. thyme
  7. 1 container sliced mushrooms
  8. 2 leeks, sliced into small rounds and rinsed

Process:

  1. In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
  2. Flip the chicken after 2 minutes.
  3. Add half of each of the white wine, dijon mustard, butter, and thyme.  (You can estimate the measure, and just pour it in there… it will mix while cooking).
  4. Cover and let simmer for about 7 minutes.  Watch that the wine doesn’t totally evaporate, and if it does, just add more.
  5. After 7 minutes, flip the chicken again.  Stir up any browned bits in the bottom of the pan.
  6. Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
  7. Cover and let simmer 10 minutes, until the chicken is cooked through.
  8. Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.

Happy Allergy Free Eating!

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December 13, 2011 · 7:48 pm

Sweet Lemon Pepper Chicken

I came home tonight later than I thought I would, so I had to think fast when making dinner.  I ended up using one cutting board, one knife, 2 baking pans, and only about 45 minutes!  Out came Sweet Lemon Pepper Chicken and Italian Zucchini Rounds.  Both added some great flavor to a busy evening.

Sweet Lemon Pepper Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tbsp. honey
  3. juice of one half of a lemon plus 4 lemon slices
  4. 1 tbsp. pepper
  5. 1 tsp. sea salt

Process:

  1. Drizzle honey over the chicken breasts.
  2. Pour lemon juice over chicken, then season with salt and pepper.  Add more pepper if you like a kick!
  3. Place 2 lemon slices on top of chicken breasts and bake at 375 degrees for 30-35 minutes.

 

Italian Zucchini Rounds

Pieces:

  1. 2 zucchinis, cut into small rounds
  2. 1 tbsp. olive oil
  3. 1 tbsp. red wine vinegar
  4. 1 tbsp. dried parsley
  5. 1 tsp. garlic salt
  6. 1 tsp. sugar
  7. salt and pepper to season

Process:

  1. Toss zucchini with olive oil, red wine vinegar, parsley, garlic salt, sugar, and salt/pepper.
  2. On a baking sheet, bake at 375 degrees for 35 minutes.

Happy Allergy Free Eating!

 

 

 

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December 4, 2011 · 8:37 pm

Coco Crazy Chicken

I love finding new spices and flavors for food, and often buy new spice combinations to try.  I have a bottle of “CocoLoco” chicken marinade that includes some spicy island flavors and is dairy free.  When I read the ingredient list, I realized that I could put my own loco combination of flavors together and make a similar marinade!  The bottled marinade is very spicy, but if you make it yourself, you can really tailor to spice and flavor level to your own personal taste.

Coco Crazy Chicken

Pieces:

  1. one half can coconut milk
  2. one half cup apple cider vinegar
  3. 2 tbsp. brown sugar
  4. 1 tbsp. agave nectar
  5. 1 tsp. garlic salt
  6. juice of one half of a lemon
  7. 1 tbsp. smoked paprika
  8. 1 tsp. red pepper flakes
  9. 2 chicken breasts

Process:

  1. Combine all ingredients in a bowl and stir to combine.
  2. Set aside a small portion of the sauce to pour over cooked chicken.  Using the remaining sauce, marinate the chicken breast for at least an hour. 
  3. In a baking pan, bake the marinated chicken at 350 degrees for 35-40 minutes, until done.
  4. Pour reserved sauce (not used to marinate) over the chicken and serve!

My sauce wasn’t as thick as the bottled marinade… something to improve for next time!

Happy Allergy Free Eating!

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November 29, 2011 · 8:10 pm

Easy Cheapsy Chicken Cacciatore

When I graduated college and money was tight on a first year teacher’s salary, I got pretty good at making easy and cheap chicken dishes.  Whatever was on sale was what I made.  Apparently one of them, Chicken Cacciatore, was good enough for my roommate Caitlin to ask for repeatedly during the three years we lived together.

Usually the conversation would go…

“Lauren, are you making dinner tonight?”

“Yes.”

“Good, I’m hungry.  Can it be chicken cacciatore?”

So, Caitlin… this one is for you!  Easy, cheap, and perfectly gluten and dairy free!

Easy Cheapsy Chicken Cacciatore

Pieces:

  1. One cup rice, cooked to package directions
  2. 1-2 pounds chicken tenderloins, or 1-2 chicken breasts
  3. 1-2 tbsp. olive oil
  4. 3 green peppers, sliced into strips
  5. one half of an onion, chopped
  6. 2 cans diced tomatoes, preferably garlic and onion flavored
  7. 1 package chopped mushrooms
  8. 1 tsp. each thyme, parsley, paprika, garlic salt, and pepper

Process:

  1. Cook rice according to package directions.  Set aside.
  2. In a large coated saute pan, add the chicken tenderloins.  Cook for a few minutes on each side, enough to sear each side, but not cook completely through.
  3. In a different saute pan, add the olive oil, green peppers, and onion and cook until tender.
  4. In the chicken pan, add the peppers and onion.  Also add the diced tomatoes, mushrooms, and spices.  Cook on medium heat, covered, until cooked through and all ingredients are tender (about 10-15 minutes).
  5. Serve chicken mixture over rice.

Happy Allergy Free Eating!

 

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November 13, 2011 · 8:18 pm

Dirty Rice

Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor.  So, I combined the traditional elements of rice, beans, and spice in this rice recipe.  It’s easy to make, easy to store, and easy to put together each morning before school.

Dirty Rice

Pieces:

  1. 1 cup of rice, cooked by package directions
  2. juice of one lime
  3. 3-4 tbsp. chopped cilantro
  4. 2 tbsp. olive oil
  5. 2 chicken breast, chopped into bite sized pieces
  6. 2 green peppers, chopped into bite sized pieces
  7. one half of an onion, chopped into bite size pieces
  8. 3 tbsp. poultry seasoning
  9. 2 cans drained black beans
  10. one avocado and guacamole mix
  11. salsa, for topping

Process:

  1. Cook the rice, according to package directions.
  2. When the rice is cooked, add the chopped cilantro and juice of one lime.  Let marinate while the next few steps cook.
  4. In a large saute pan, add the olive oil, chopped peppers, onions, and chicken.  Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
  5. Add the rice mixture to the chicken mixture, and add drained beans.
  7. Stir to mix thoroughly.
  8. Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
  9. Top Dirty Rice with guacamole and salsa and enjoy!

Happy Allergy Free Eating!  Ole!

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September 4, 2011 · 5:42 pm

Gimme some Gumbo!

Still in a New Orleans haze, Mom made Gumbo this week.  In every restaurant we went to in New Orleans, gumbo and jumbalaya were staples.  Both use a meat (and/or shrimp), rice, and veggie combination… but Gumbo is more soup/stew like and Jumbalaya is primarily a rice dish.  Both use a unique Cajun or Creole spice combination.

Gumbo begins with a roux, a butter and flour combination.  Not very Lauren friendly.  However, using a butter substitute and rice flour did the trick (thank you, Earth Balance and Bob’s Red Mill).  The roux didn’t come out as dark as it should in true Gumbo fare, but the taste was still there.  We made a roux with one cup of rice flour and one cup of butter substitute, mixing constantly for about 45 minutes over medium heat.

When the roux is ready, add one orange pepper and two green peppers that are sliced.  Stir a few times.  Then add one diced onion and two diced celery stalks.  Continue to stir while also incorporating one 28 ounce can of drained diced tomatoes and one carton of chicken broth (gluten free of course).  Next, add the meat… one package (4 small links) of Andouille sausage and one pound of diced chicken breast.  To season, add a few shakes each of paprika, cumin, garlic powder, chile powder, oregano, thyme, basil, salt, and pepper.  We don’t know the secret Creole or Cajun spice combination or proportion, but can season to taste.  Cover and let the gumbo simmer for another 45 minutes to cook through.  Meanwhile, cook one box of your favorite rice.  When ready to serve, incorporate the cooked rice into the gumbo and enjoy!

Happy Allergy Free Eating!

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