BEST CHILI!!! MEAT ONLY!

BEST CHILI EVER...HANDS DOWN!!!

1. HEAT EVOO IN PAN AND BROWN 2 - 2 1/2 POUNDS GROUND BEEF
2. ONCE BROWNED, ADD 1 LARGE CAN PEELED TOMATOES, 15 OUNCES TOMATO SAUCE & 1/2C. CHICKEN BROTH. I ALSO POURED IN SOME FROZEN, ROASTED CORN. ADD CHILI POWDER, SALT & PEPPER. BRING TO A SIMMER AND COOK, SMUSHING WHOLE TOMATOES UNTIL THE LIQUIDS REDUCE AND THE CHILI THICKENS. I COOKED MINE ABOUT 45 MINUTES ON LOW.
3. SERVE WITH BLUE CORN CHIPS, CHOPPED RED ONION, AND A COMBO OF SHREDDED CHEESES.

(IN THE PAST, I HAVE ALSO USED 1 LARGE CAN CRUSHED TOMATOES IN PLACE OF THE WHOLE TOMATOES AND SAUCE)

CHICKEN POT PIE MINUS THE PIE

SAUTEE A FEW SLICES PROSCIUTTO (CUT IN STRIPS) IN EVOO. ADD FROZEN, ROASTED CORN AND COOK A FEW MINS. ADD CHOPPED CHICKEN (USE A ROTISSERIE!) , SALT AND PEPPER. POUR IN 1 C. CHICKEN STOCK AND LET REDUCE. ADD A FEW TABLESPOONS OF HEAVY CREAM TO THICKEN. ADD CHOPPED SCALLIONS AND SERVE OVER BROWN RICE.

CHICKEN COQ AU VIN....AGAIN!

YUP! IT'S THAT GOOD WE ARE HAVING IT AGAIN!!!! TRY THIS ONE!!!!

Coq au Vin

• 3 lb chicken parts
• 1 T vegetable oil (I USED EVOO)
• 3 T unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 T finely chopped shallot
• 4 medium carrots, halved diagonally (WHEN OUT I SUBSTITUTE PARSNIPS)
• 1 cup dry white wine
• 1 1/2 lb small red potatoes
• 2 T finely chopped flat-leaf parsley
• 1/2 cup heavy cream (I USED A SMIDGE LESS)
• fresh lemon juice, to taste

1. Preheat oven to 350F with rack in the middle.
2. Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
5. Cover pot and braise chicken in oven until cooked through, 20-25 minutes. (** BAKED MINE 1 HOUR)
6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
7. Stir heavy cream into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes. adapted from the wicked noodle from a gourmet magazine recipe

POTATOES.....BOIL UNTIL TENDER...MIX WITH BUTTER, CHOPPED PARSLEY, CHOPPED GARLIC, CHOPPED SCALLIONS, SALT AND PEPPER! YUMMMMMMMMY!

CHICKEN PARM!

CHICKEN PARM! YUM! NOT MUCH OF A RECIPE HERE! JUST BREAD (I USED GF BREAD CRUMBS) AND FRY THIN CUTLETS. LET COOL. LAYER IN A PYREX WITH SAUCE AND CHEESE AND WRAP IN SARAN WRAP. I MADE 2 LAYERS OF EACH. FREEZE UNTIL YOU NEED AN EASY DINNER. REMOVE SARAN AND PLACE FOIL ON TOP.....POP IN PREHEATED OVEN AND BAKE UNTIL HEATED THROUGH!

BRACIOLE STYLE MEATLOAF!!!

Want a bite?

START BY LAYING PROSCIUTTO ON YOUR YUMMY MEATLOAF (GROUND BEEF PLUS, EGG, GF BREAD CRUMBS, PARMESAN CHEESE, SALT, PEPPER)

Top it off with shredded mozzarella & provolone cheese, scallions, pine nuts!

Roll it all up carefully! Drizzle with EVOO!

Roast at 450 for about 20 mins or until cooked through. Top with chives!

Cool and slice!!!!

CHICKEN COQ AU VIN

THIS DISH IS NOTHING SHORT OF AMAZING. IT IS 100% RESTAURANT QUALITY!!!

Coq au Vin

• 3 lb chicken parts
• 1 T vegetable oil (I USED EVOO)
• 3 T unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 T finely chopped shallot
• 4 medium carrots, halved diagonally (WHEN OUT I SUBSTITUTE PARSNIPS)
• 1 cup dry white wine
• 1 1/2 lb small red potatoes
• 2 T finely chopped flat-leaf parsley
• 1/2 cup heavy cream (I USED A SMIDGE LESS)
• fresh lemon juice, to taste

1. Preheat oven to 350F with rack in the middle.
2. Pat chicken dry and sprinkle with 1 t salt and a rounded 3/4 t pepper. Heat oil with 1 T butter in a wide 3 1/2 – 5 quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes per batch. Transfer to a plate.
3. Meanwhile, wash leeks and pat dry.
4. Pour off fat from pot, then cook leeks, shallot, and 1/4 t salt in the remaining 2 T butter, covered, over medium-low heat, stirring occasionally, until leeks are pale and golden, 5-7 minutes. Add chicken, skin sides up (with juices from plate), carrots and wine and boil until liquid is reduced by half, 3-4 minutes.
5. Cover pot and braise chicken in oven until cooked through, 20-25 minutes. (** BAKED MINE 1 HOUR)
6. While chicken braises, peel potatoes, then generously cover with well-salted cold water in a 2-3 qt saucepan. Bring to a boil, then simmer until just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley; shake to coat.
7. Stir heavy cream into chicken mixture. Season with salt, pepper and lemon juice, then add potatoes. adapted from the wicked noodle from a gourmet magazine recipe

CHICKEN STRIPS IN A COGNAC CREAM SAUCE WITH GLAZED CARROTS OVER BROWN RICE

WANT THE RECIPE? so easy and beyond delish!

COAT ONE PACK CHICKEN STRIPS IN CORNSTARCH. HEAT EVOO IN SKILLET AND PAN FRY TO BROWN BOTH SIDES. ADD SALT AND PEPPER. REMOVE TO A PLATE. TO THE SKILLET ADD 1/2C. CHICKEN BROTH AND 2T. COGNAC. LET SIMMER DOWN A BIT AND ADD A SPLASH OF CREAM. REDUCE AND RETURN THE CHICKEN TO THE SKILLET TO COAT IN SAUCE. SERVE OVER BROWN RICE.

CARROTS-SLICE AND COOK IN A FRYING PAN WITH WATER UNTIL SOFT AND WATER IS GONE. ADD PAT BUTTER TO COAT AND SALT, PEPPER.

LINKING AT BRUCREW

SAUSAGE AND SPINACH...YUM!

I STARTED BY COOKING 2 PACKAGES OF SAUSAGE LINKS AT 400 UNTIL COMPLETELY BROWNED AND COOKED-45-50 MINS, TURNING ONCE. THEN I SLICED THE SAUSAGE AND THREW THE PIECES INTO A HOT POT WITH SOME EVOO AND ONE PACKAGE OF SPINACH.

ONCE THE SPINACH WILTED, I TOOK OFF THE HEAT AND WAITED FOR 1 1B GLUTEN FREE PASTA TO BOIL. (I USED GF TRADER JOE'S SPAGHETTI)

WHILE WAITING, I SPRINKLED ON SOME PARMESAN CHEESE!!!
TOSS WITH HOT PASTA COATED WITH OLIVE OIL, SALT & PEPPER. SPRINKLE ON SHREDDED CHEESE AND DRESS UP WITH SCALLIONS! VOILA!

BETTER BATTER SEASONED FLOUR

CHICKEN CUTLETS ....OVEN FRIED WITH BETTER BATTER SEASONED FLOUR....TOPPED WITH GOJI BERRIES, SCALLIONS AND PIGNOLI NUTS
CHICKEN STRIPS MADE WITH BETTER BATTER SEASONED FLOUR

DON'T YOU WANT A BITE?
HOW LUCKY AM I??? I RECEIVED SAMPLES OF SOME GF PRODUCTS FROM BETTER BATTER!!!!! HAVING ALREADY BOUGHT 25 POUNDS OF THEIR FLOUR I WAS EXCITED TO TRY SOME OF THEIR OTHER PRODUCTS. I AM NOT BEING PAID TO ENDORSE THESE PRODUCTS-I AM GIVING MY HONEST OPINION!

THIS FIRST SAMPLE IS FOR THE BETTER BATTER SEASONED FLOUR. THE RESULTS WERE BEYOND AMAZING. MY HUBBY AND I KEPT SAYING IT REMINDED US OF WHAT THE KENTUCKY FRIED CHICKEN COATING USED TO TASTE LIKE WHEN WE WERE LITTLE. IF YOU CAN GET YOUR HANDS ON THIS SEASONED FLOUR...IT'S A NO BRAINER!! YOU WILL LOVE IT!!! I USED IT ON BOTH SMALL CHICKEN FINGER BITES AND A SECOND NIGHT ON LARGER CUTLETS. FOR BOTH I FOLLOWED THE PACKAGE DIRECTIONS FOR OVEN FRYING. SPECTACULAR!!!! THANK YOU BETTER BATTER!!!!!

HOMEMADE PESTO WITH SAUSAGE, CASHEWS & SCALLIONS

STEP ONE: COOK SAUSAGE
I BAKED MINE AT 400 DEGREES UNTIL COOKED THROUGH. LET COOL AND SLICE ON A DIAGONAL

STEP TWO: MAKE PESTO
In a food processor, chop 2 cups basil and 6 garlic cloves. Stream in 3/4c. olive oil. Add 1c. parmesan cheese and 2 ounces pine nuts. ADD 1 TSP SALT AND SOME FRESH PEPPER!

STEP THREE:
COOK PASTA OF YOUR CHOICE (I USED GF SPAGHETTI)-POUR PESTO ON THE HOT PESTO AND TOSS TO COAT.

STEP FOUR: FINAL TOUCHES
ADD SAUSAGE TO THE PASTA AND TOP WITH CASHEWS AND CHOPPED SCALLIONS!

MAPLE SYRUP CHICKEN MADE EVEN FASTER

THE INSPIRATION FOR THIS DISH CAME FROM MY FRIEND LIZ AT THIS SKINNY CHICK CAN BAKE. THE ORIGINAL RECIPE IS AMAZING. I HAVE MADE IT MANY TIMES-POSTED HERE. TONIGHT'S QUICKER VERSION CAME ABOUT BASED ON THE INGREDIENTS I HAD ON HAND. I AM OUT OF CHICKEN BROTH (I KNOW, CAN YOU IMAGINE???) SO I USED WHITE WINE INSTEAD! I ALSO USED STIR FRY STRIPS INSTEAD OF BONE-IN MAKING THIS A PERFECT WEEKNIGHT DINNER!!! FROM START TO FINISH, YOUR FAMILY CAN BE EATING THIS IN LESS THAN 20 MINUTES!!!!

RECIPE AS I MADE IT....
1 PACKAGE STIR FRY BONELESS CHICKEN STRIPS (I USED BELL AND EVANS)
EVOO, SALT, PEPPER
1/2C. MAPLE SYRUP
1/2C. WHITE WINE
2 T. APPLE CIDER VINEGAR
2T. STONE GROUND MUSTARD
BUNCH OF SCALLIONS, CHOPPED

HEAT EVOO IN PAN AND BROWN CHICKEN STRIPS ON BOTH SIDES. SEASON WITH SALT AND PEPPER AND TRANSFER THEM TO A SMALL PYREX. PREHEAT OVEN TO 400 DEGREES. TO THE HOT PAN, CAREFULLY ADD THE WINE AND SYRUP AND LET SIMMER. AD CIDER VINEGAR AND MUSTARD AND WHISK. POUR OVER CHICKEN AND BAKE 10-12 MINS. SERVE OVER BROWN RICE. FOR AN EVEN QUICKER RICE, CHECK OUT THIS PACKAGE FROM TRADER JOES!!!!



LINKED AT CUPS BY KIM

LINKED AT SIMPLY LIVING

OOH LA LA LEMON CHICKEN!!!!

1 PACKAGE BONELESS CHICKEN BREASTS, CUT IN CHUNKS
1 TABLESPOON SOY SAUCE
CORNSTARCH TO COAT
EVOO
3 LEMONS, JUICE ALL 3 AND ZEST 1
1/2C. WHITE WINE
2T. BUTTER
BUNCH OF SCALLIONS

PLACE CHICKEN CHUNKS IN A LARGE ZIPLOC AND POUR IN SOY SAUCE. SHAKE TO COAT THE CHICKEN AND LET SIT A FEW MINUTES. POUR ENOUGH CORNSTARCH INTO THE BAG TO COAT ALL OF THE PIECES. SHAKE IT UP.

HEAT EVOO IN FRYING PAN AND ADD CHICKEN PIECES. COOK UNTIL BROWN. ADD WINE, ZEST, LEMON JUICE AND BUTTER. LET COOK TO REDUCE UNTIL CHICKEN IS COOKED THROUGH. TOP WITH SCALLIONS!
A HUGS AND COOKIES ORIGINAL!Linking up at successful together.

ASIAN GLAZED SALMON

THIS SALMON RECIPE COMES FROM MY WONDERFUL FRIEND LIZ AT THAT SKINNY CHICK CAN BAKE! IT WAS DEEEEE-LISH! THANKS LIZ! :-)

Glazed Salmon...adapted from Everyday Food by Liz


4 salmon fillets (6-8 ounces each)
1/4 cup brown sugar
1/4 cup olive oil
3 tablespoons GLUTEN FREE soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
Lemon wedges


Preheat oven to 400º.
Combine brown sugar, olive oil, soy, lemon juice and white wine. Stir to dissolve sugar.
Place salmon fillets in a baking dish. Pour glaze over salmon and turn to coat. Let marinate 10-20 minutes, turning at least once.
Bake to your desired doneness (ours took about 15 minutes), basting every few minutes with glaze. Serve with lemon wedges and a drizzle of glaze if desired.
I chopped some scallions for the top and served it over quinoa with steamed broccoli (buttered and salted).