Mom’s Chicken Soup

Growing up chicken soup was the medicine for everything. As soon as weather changed the big soup pot came out. It makes a ton of food for a week and this time if year the extra broth is great to freeze and use for the holidays. Homemade chicken broth is always gluten free, all natural and can be added to any dish.

Ingredients:

1 1/2 Pound Carrots (cleaned and chopped into rounds)
1/2 Head of Celery chopped
2 Parsnip ( cleaned and chopped)
2 Onions (cleaned and quarter)
5 Cloves Garlic (cleaned and chopped)
1 Bunch Dill
1 Bunch Parsley
1 Medium Full Uncooked Chicken (cleaned)
1 TBS Salt
2 tsp Pepper

Start by bring a large pot of water to a boil. Once boiling toss in chicken, lower water to a high simmer. Let the chicken cook for an hour. Now toss in everything else and gentle stir. Leave the parsley and dill in a bunches. Let the soup cook about another 30 min or until veggies are soft. Taste and adjust seasoning. Some people like the veggies mushy and cook it longer. Now comes the messy part. You need to separate everything. Let the soup cool for a few minutes and then CAREFULLY remove the the chicken. The chicken with fall apart easily so do this carefully, you may need help. Place then chicken in a bowl and clean off all the bones and skin. Save the meat in another container and toss the rest. Then remove the dill and parsley and save some for serving. Next, carefully remove the veggies into a bowl and strain broth. I normally have about 6-8 quarts of broth. I quickly freeze half of it in different containers and then save everything else for meals. When your read to serve just heat the broth and veggies. Place shredded chicken in each bowls and top with the soup. Enjoy!!!

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Twisted Calzone

I am continuing to play with all the Chebe Bread products and this stuff is really amazing. I think its been over 5 years since I had a Calzone and I always loved them. Its like everything good about a pizza but with a lot more love. My version is lighter, fresher, filled with veggies and always gluten free. This recipe made two really big ones. We sat down for dinner and I was so excited to dig in. Jay loved it so much he ate half of mine :/ It must have been good 🙂

Ingredients:

Dough:

1 Box Chebe Bread Mix

2 Eggs

1/4 Cup Homemade Sauce (recipe below)

1/2 Cup Grated Parm Cheese

2 Tbs Olive Oil

1/2 Tbs Oregano

 

Sauce:

16 Oz Can Crushed Tomatoes

1/4 Cup Fresh Basil

1/4 Fresh Parsley

1 Carrot

1/2 Onion

1 OZ Red Wine

1 Tbs Oregano

1 Tbs Sugar

1 tsp Salt

1 tsp Rinsed Capers

Cheese-

1 Cup Freshly Shredded Mozzarella Cheese

1/2 Cup Spinach Ricotta Spread – SautĂ©ed onion and shredded frozen spinach, drain and add to ricotta along with salt and nutmeg.

Start by making the sauce. Chop onion and carrot and sautĂ© in a pot. While it cooks chop basil, parley and capers and add that to the pot. Mix well and add tomato’s. Bring to a simmer and stir in sugar, salt, oregano and wine. Cover and bring to a boil. Then lower to simmer and cook uncovered until the consistence you want is achieved (about 10 minutes). You will a lot of extra sauce for dipping.

Now to the dough. Place all the ingredients in a bowl and kneed together by hand. Once it is well mixed I separated it into 2 big balls. But you could easily make it into 3 or 4 if you have smaller mouths to feed 🙂 . Then on a piece of tin foil, I took the first ball and worked it into a large oval shape. On one half I spread half the ricotta. Then on top of the cheese I added 1/4 cup of the now chunky sauce and then finally topped it with 1/3 Cup Mozzarella Cheese. Make sure to leave the out edge free of toppings to make sure you can seal the whole thing. Now fold the other end over to make a pocket around all the cheese and sauce. Fold over the edge and press down with a fork around the edge to seal well. Place the finished products on a ungreased foil baking sheet. Repeat again with the other ball out dough. Place both on the same baking sheet and sprinkle the remaining cheese on top. Bake at 375 for 25 minutes.

Serve hot with extra sauce on the side. Enjoy.

 

 

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Mediterranean Chicken Burger

I love all my international and fancy foods but something about a burger is always appealing. It is one dish that can easily be customized and adjusted to add a punch of flavor.  I like heathy alternatives like salmon and turkey burger but I wanted to kick it up a bit. This chicken burger is made fresh chicken breast, roasted peppers and a blend of herbs.

 

Ingredients:

2 Chicken Breast – Cut into cubes or 1 1/2 Pound Ground Chicken

1 Egg

1/3 Cup Ground Pecans

1 Red Pepper

1 Tbs Dried Oregano

1 Tbs Italian Seasoning

2 tsp Salt

1 tsp Pepper

2 Tbs Balsamic

1/2 White Onion Diced

Start by placing pepper under the broiler or in a 500 degree oven. Turn every few minutes until the outside starts to blacken all over. While pepper is cooking add onion to a hot pan that is sprayed well. Cooking onion over medium heat, add a 1/4 of water after a few minutes and cook until onions is translucent. Next, lower heat and add balsamic and cook until very little liquid remains. When onions are done place in a blender or food processor. Once pepper is black remove skin, stem and seeds and add to onion. Blend it all together an place in a large bowl.

If using full chicken breast take the pieces of the chicken and grind them up in the food processor. Add chicken to the bowl with pepper and onion mix. To that add one egg, oregano, salt, pepper and italian seasoning. Mix it all together. Then add the pecans and mix again.

Heat a pan to medium high heat and spray well. Place about 6oz size patties of the mix into the pan. Cook each side for four minutes until they are golden brown on each side.

I served the patties on two large slices of eggplant roasted, instead of bread. Use any burger toppings you want and enjoy!!!

 

 

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Gluten Halloween Candy Idea’s

Halloween is around the corner and I have been getting a ton of question about safe gluten free candy. A lot of classic favorites are safe but gluten can be in some candy’s that many people  are not aware. To be safe, always READ the label or contact the company.

Safe Gluten Free Candy:

  • Original Butter Finger
  • Sno-Caps
  • Fun Dip
  • Pixy Stix
  • Laffy Taffy
  • Raisinets (my fav 🙂 )
  • M&M’s Original
  • 3 Musketeer
  • Milky Way
  • Dove Chocolate
  • Snickers
  •  Smarties
  • Almond Joy
  • Mounds
  • Kisses
  • Rees’s Peanut Butter Cups
  • York Patties
  • Heath Bar
  • Skittles

Not Gluten Free

  • Twizzlers
  • Cookie and Cream Bars
  • Mr. Goodbar
  • Hershey Extra Dark Chocolate
  • Take 5
  • Kit Kat
  • Licorice
  • Clark Bar
  • Crunch Bar
  • Airheads (made in a facility with wheat)
  • Brach’s Candy Corn (made in a facility with wheat)
  • Nerds (made in a facility with wheat)
  • Whoppers
  • Warheads

With extra candy you have after the big day have fun putting it to good use. I like to make graveyard brownies. Using either store bought gf brownies or making my own. Then topping with chocolate frosting and getting creative.  Use pep’s, colored sugar and candy to make your brownies look like a spooky graveyard.

Another fun snack is making a candy pizza. Top a gluten free pizza crust with some peanut butter and then sprinkle you favorite candy, dry fruit or cereal on top. Fun for kids to do and a great way to prevent them from eating to much candy at a time.

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Healthy Pumpkin Truffles

I was asked to make so fun halloween treats for a show but wanted to come up with something that was a little bit on the healthy side. These little no bake morsels are easy to do and fun to eat.

Ingredients –

3/4 Cup Gluten Free Instant Oat Meal

1/2 Cup Coconut Flour

1/2 Cup Pumpkin

1 tsp Vanilla

1 tsp Baking Powder

1/4 Cup Mini Chocolate Chips

2 Tbs Honey

1/4 Cup Sugar

2 tsp Cinnamon

1 Cup White Chocolate Chips (Optional)

Start my mixing oatmeal, coconut flour, baking powder, cinnamon and sugar together. Then add pumpkin, vanilla, mim chocolate chips and honey. Mix and cool in refrigerator for an hour. Then roll into one inch balls. And either serve as is or dip into melted white chocolate and chill to harden. Enjoy!

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Pumpkin Pie Frapachinoo

It is officially Pumpkin season and my favorite time of year. I always joke that I could make anything with pumpkin. This recipe ironically is has no actual pumpkin but the spices along makes you think of any classic fall beverage. Plus this recipe has no added sugar!

Ingredient:

1 Frozen Banana

1 Cup Almond Milk

1 Oz Espresso

1/2 Tbs Pumpkin Spice Mix

Add espresso and  milk to a blender and whip up. Then add frozen banana and spice. Blend  well and serve cold.

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Del Real Frozen Gluten Free Foods

It continues to be a challenge anytime I want an easy GF option when I am hungry and in a rush. Very few companies have come up with anything that is quick, easy and enjoyable. Even tho I love to cook I am always looking for something I can just throw in the microwave and serve. Del Real has come up with a large product line of frozen mexican foods that are all 100% gluten free. What is unique is that the purpose of the line is to be a great frozen mexican option and it is inherently GF.  Items range from side dishes like rice, to grab-and- go items like tamales and then great main dishes like carnitas, pork in green sauce, beef pot roast that are all made to feed 4-5 people.

As for the quality all the products everything is top notch. I travel to mexico a lot and lived in Central America for a bit and all the flavors are original and delicious.  Tamales are one of my favorite street foods and hard to find frozen and GF but these are just perfect. I actually had to hide the last ones in the freezer from my boyfriend. The rice stood out because most flavored rice mixes contain something that is not GF safe but this mix was great. It went well with everything we tried.

If your looking for an easy option to keep around this stuff is for you. Since everything is inherently gluten free, its a solution for family’s feeding gluten free and none gluten free individuals.

They also made some great clips with fun recipe ideas:

http://youtu.be/pt5ywxIStCE

Check it all out at: http://www.delrealfoods.com/

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Fall Harvest Chicken

Fall flavors are in full swing and I am always looking for new flavor combos to change it up. I wanted to play off the classic recipe my mom made as a child using brisket. Since my time is limited during the week I figured chicken would help speed it up.

Ingredients:

1 Pound Chicken Breast sliced thin

1/2 Onion Sliced Thin

1/2 Pound Mushrooms sliced think

6 Prunes Chopped

1/2 Pomegranate seeds plus 2 Tbs for garnish

3/4 Cup Water

2 Tbs Balsamic

1 Tbs Brown Sugar

1 tsp Salt

1 tsp Pepper

Start by sautéing the onions with brown sugar in a well sprayed pan until they start to become translucent.  While onions cook, salt and pepper the chicken breast on each side. Place the chicken in the pan with onions and brown on each side. This should take no longer then one minute per side on high heat. Remove chicken from pan and place on a plate. To the pan add balsamic and water and mix well, scraping the bottom of the pan a bit. Add the prunes, pomegranate and mushrooms then lower heat to medium. Add chicken back to pan and bring liquid to a simmer. Cover pan partially and turn chicken every few minutes. Cook until liquid is almost gone. Serve chicken with onions, and fruit on top. Garnish plate with extra pomegranate seeds.

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Blue Cheese Slaw

This time of year I try to come up with new football snacks. Chicken wing are my favorite but I always need extra celery and carrot so. This is a great combo and is a fun side dish to any chicken dish.

Ingredients:

5 Carrots Grated

4 Medium Celery Stalks Finally Chopped

1/2 Cup Blue Cheese Dressing (try my healthy version)

Salt and Pepper to taste

Mix everything together and allow it to chill in the fridge. Stir and serve with grill chicken and baked wings.

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Cat Fish Nuggets

I love fun new twists on classic dishes. Fried catfish is normally something that is not gluten free. My version is baked, not fried.  Breaded with nuts, corn and spices that add a great punch of flavor.

Ingredients:

1 Pound Catfish Pieces (no bones or skin)

1/2 Cup Corn Meal

1/4 Cup Crushed Pecans

1 tsp Salt

1 tsp Casshion Seasoning

1/2 tsp Chili Powder

1 tsp Garlic Powder

1 Egg

2 Tbs water

Mix together one egg and water in a large bowl. Rinse the fish and add to the egg mixture. Place fish aside. In another bowl combine corm meal, pecans, salt and spices. Now place a few pieces of fish at a time in the cornmeal mixture and coat each piece. Place each coated piece of coated fish on an oiled baking sheet and bake at 400 degrease for 12 minutes.

Serve with a dippings sauce. I combines ketchup, hot sauce and sweet relish.

 

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