Thursday, July 31, 2014

World's Best Chicken

This chicken from Rachel Shultz sounds amazing. I mean how do you top the "World's Best"?  I am so tempted to try it! It certainly has great flavors. I showed some adaptations that I would make. I would make the brussel sprouts without pecans.

Serves 3-4
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard (gluten free)
1/4 cup maple syrup
1 tablespoon red wine vinegar (I would use pomegranate juice. Red wine can have trace amounts of dairy)
Salt & pepper
Fresh rosemary
Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please. No need to marinate. (I love that because I hate marinating/often forget to until it’s too late.)
photo from
Bake for 30-40 minutes, or until meat thermometer reads 165 degrees. Exactly how long you should leave it in is based on personal preference and your oven. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!)  There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.
Season with fresh rosemary. And prepare for people to ask you to make it again!
THE WORLD'S BEST CHICKEN from Rachel Schultz
photo from rachelshultz. com
For everyone who has kindly inquired, here is the recipe for the side dish pictured in these photos: pan-seared brussels sprouts with cranberries & pecans. And if you’re still in the mood for some “best-ever” stuff, (who isn’t?) try the best cobbler you’ve ever had for dessert.
PS: To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

Wednesday, July 30, 2014

{Top 8 Free} Breakfast Farm Fresh Hash Delight

I had something like this for breakfast at my new favorite restaurant. I was so delighted that I decided to recreate it. This turned out surprisingly similar and I am thrilled to be able to make it at home. They had Breath of Dragon sauce to put on it.   I must say, I love me some spice, but I got a little carried away. By the time I left I definitely had the breath of a dragon! I am posting this at Allergy Free Wednesdays

Serves 10

5 Potatoes baked
2 Zucchini (cubed)
2 Squash (cubed)
1/2 red onion (cubed)
3 green onions (diced)
2 carrots (sliced)
optional: red pepper cubed

salt and pepper
garlic on potatoes (3 cloves)
3 TBS GF Worcestershire sauce
Pepper to taste (if you can have  soy you can use 1 TBS McCormick's Montreal Steak seasoning)
1 TBS brown sugar or pure maple syrup

5 eggs (optional)

1 package bacon cooked (I use Farmland: confirmed to be gluten free)


Rinse and poke the potatoes. Bake them in the microwave for 12 minutes or so until baked through. Cut in cubes. Meanwhile, cook the bacon. I bake mine in the oven at 400F for about 17 minutes until it is browned and crispy.  While that is baking cube and sautee the veggies and onions in a wok or frying pan in extra virgin olive oil. Remove the veggies and fry the potatoes on med-high in extra virgin olive oil until they are nice and browned. Add the veggies back in. Add the garlic, brown sugar and Worcestershire sauce. Salt and pepper to taste. Cook until heated through. Crumble bacon and add to the mix. If you can have eggs, this goes really well with scrambled eggs on top!

Tuesday, July 29, 2014

Autoimmune Paleo Lemon Cookies

Are you grain free? These cookies are Paleo, and are supposed to help your immune system. A good excuse to eat cookies? I think so! Thanks to Empowered Sustenance!

photo from Empowered Sustenance

    For the cookies
  • 1/3 cup coconut flour (find it here)
  • 1/3 cup arrowroot flour (find it here)
  • 1 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/8 tsp turmeric (for coloring)
  • 1/4 cup freshly-squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 1/4 cup applesauce, at room temperature
  • 1/4 cup coconut butter, softened (not coconut oil - find it here)
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 tsp vanilla extract
  • 1 gelatin egg substitute made with 1 Tbs. gelatin (See step four below.)
  • For the Icing
  • 1/4 cup arrowroot flour
  • 2 tablespoons honey
  • 1 1/2 teaspoons lemon juice
  1. For the cookies Preheat oven to 325, and line two cookie sheets with parchment paper.
  2. In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda.
  3. In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla.
  4. Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon lukewarm water. Add 2 tablespoons boiling water. Whisk vigorously until completely dissolved and frothy.
  5. Add gelatin egg substitute to stand mixer. Beat on medium to incorporate.
  6. Add dry ingredients to stand mixer, beating on medium until combined.
  7. Using a tablespoon, scoop out dough and drop onto cookie sheets. Flatten each cookie with bottom of cup to make 1 1/2-2" circles.
  8. Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely on wire rack.
  9. For the icing Whisk all icing ingredients together. Drizzle over tops of cooled cookies.
  10. Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.

Monday, July 28, 2014

BBQ Pork and Potatoes

Want an easy meal that is also easy on the wallet? Here it is! My daughter was begging to eat the leftovers for lunch the next day as soon as she was done.

5 Russet potatoes
2 tsppaprika
1 TBS dried chives
2 tsp garlic powder
olive oil

5 pork chops
1 tsp McCormick's Montreal Steak seasoning (contains soy:  a little black pepper works, as well)
1 cup Sweet Baby Ray's BBQ Sauce or make your own
1 cup Heinz Ketchup
dried chives
Slice and cut the potatoes into thick slices and then cut the thick slices into quarters. Sprinkle with salt, pepper, paprika, dried chives,  garlic powder and olive oil evenly. Stir them around until they are thoroughly covered on all sides. Bake in the oven at 400F for 40 minutes. Stir after the first 20 minutes.   Put BBQ pork in a greased 9 x 11 glass baking dish. Sprinkle with dried chives, salt and Mccormick's (a light sprinkling of mccormick's so it isn't too spicy).  Drizzle liberally with bbq sauce (Sweet Baby Ray's is gluten free) and ketchup (Heinz is gluten-free). Bake in the oven at 400F for 30 minutes. Serve with a fresh salad!

Saturday, July 26, 2014

{Top 8 Allergen Free} Meatballs

rolled into balls
1.5 pounds hamburger
1/4 cup IAN'S gluten free crumbs
1/2 tsp salt
1/4 tsp pepper
1-1 and 1/2 TBS italian seasoning
1 tsp onion powder or 2 TBS choppped onions

finished product. Yum!
Combine ingredients in a bowl. Roll the meat mixture into tight balls. Cook at 400F for 20 minutes until cooked through. I pair these with my Inexpensive Spaghetti Sauce and Pasta.

Friday, July 25, 2014

{Gluten and Dairy Free} Peach Pie

  • This is a perfect summer treat! Need the ingredients?  You can get most of the ingredients mailed right to your door at reasonable prices. Click on the highlighted words to find them on amazon. If you want free shipping and don't have amazon prime, you can sign up for a free trial (see on my lower right hand side of my blog). I have prime, and must say it rocks my world. I get free two day shipping and the prices are usually competitive. We watch free shows on their site as well. I feel spoiled getting things mailed to me and not having to shop. I can't say enough good things about it.(these are referral links included for my favorite items)

  • Ingredients for crust:
  • 1/4 tsp salt
  • 1 1/3 cups chilled palm shortening or Earth's balance (I use soy-free Earth's Balance)
  •  2/3 cup ice water

Ingredients for the filling:
2 c.  canned peaches or fresh
1 c. sugar
2 tbsp. cornstarch
1/4 tsp. cinnamon
1/8 grapeseed oil

For the filling:
Drain juice from peaches. Mix sugar, cornstarch, and cinnamon and add to juice. Add grapeseed oil and cook over low heat until mixture thickens. Line pie tin with crust. add peaches and thickened juice. Top with second crust. Bake at 450 degrees for 20 minutes or until brown.

For the pastry:
  • Meanwhile, In a food processor pulse together the flour and salt. Add the shortening and pulse until coarse crumbs form about 10 seconds. Pour in ice water and pulse until the dough comes together and the water is fully incorporated about 30 seconds. Divide into two equal pieces, wrap each in plastic wrap and flatten into a disk, freeze until firm (about 15 minutes). Or refrigerate for 2 hours. Roll half of dough into a crust on parchment paper (sprinkle some brown rice flour down first) after it is fully rolled out flip it over onto the pie pan. Take a fork and prick the bottom of the crust. Add cooked peach mixture. Make the other pie crust. Flip it on top. Warning, it will fall apart more easily than regular crust. Flute the edges and poke holes or slits in the top. I like to do a pattern, like a flower using a butter knife.  Brush with grapeseed oil and sprinkle sugar on top. Put foil just on the edges of the pie. Bake for 40 ish minutes at 400F. For the last 10 minutes take off the foil. Bake until it is light brown and crispy.