Monday, August 3, 2015

Frozen Hot Chocolate

Dairy Queen has frozen hot chocolate.  So why not make your own healthier version? 
1/4 c. cornstarch
1/3 c. cocoa
dash salt
1/3 c. agave
2 c. milk (use coconut milk for dairy free)
2 c. cream (use coconut cream for dairy free)
1 tsp vanilla

Whisk together the cornstarch, cocoa and salt.  Add agave and mix.  Whisk in the milk and cream and then add the vanilla.  Add to 1/2 gallon ice cream maker and follow directions for a tasty ice cream!

Monday, July 27, 2015

Ranch Baked Potato Casserole

Yum!  Gluten free and naturally tasty! 

5lbs potatoes, washed, peeled (if desired) and cubed into 1/2" pieces
3 chicken breasts, cubed into 1/2" pieces
3 TBS dry ranch dressing mix
1/2 tsp salt
1/2 tsp pepper
2-3 cups shredded cheddar cheese
6-8 slices cooked bacon, crumbled
Green onions or chives, chopped

Mix together in a large bowl the potatoes, chicken, ranch dressing and salt and pepper.  Pour into two 9x13 pans.  Bake in a 400 degree oven for about 45 minutes until chicken cooked and potatoes soft. Stir in bacon.  Top with the cheese.  Return to oven to melt.  Serve with green onions or chives on top.

Adapted from:  http://www.5dollardinners.com/ranch-chicken-potatoes-casserole/

Tuesday, July 21, 2015

Thai Sweet Chili Sauce on Thai Chicken Wraps

Our Costco carried an amazing bottle of Thai sweet chili sauce over the winter.  It cost about $5 for a huge bottle.  During the summer, however, I haven't been able to find it there.  I looked around town, but the best I found was a tiny bottle at the health foods store for $4 and it was like 6 oz.  As if that would be enough for my family.  And it just wasn't the same.  I finally called Costco and they tell me that it's a seasonal thing.  Whaaa??  Alright, then, let's make our own!  I combined a few recipes to get this: 

1 cup water
3/4 cup rice vinegar
1/3 to 1/2 cup white sugar (evaporated cane juice)
2 tsp fresh minced ginger
2-3 garlic cloves, pressed
1/2 to 1 tsp red pepper flakes, depending on how hot you like it
2 tsp ketchup
1 TBS cornstarch
2 TBS water

Bring the water and vinegar to a boil.  Add the sugar, ginger, garlic, red pepper and ketchup and let boil for 5 minutes.  Mix cornstarch and water, then drizzle into boiling mixture while whisking until thickened.  

Now, you may ask, what would I eat this with?  

THIS:   Thai Chicken Wraps

"Mom, it's like a burst of flavors mingling in my mouth" --- 14 year old son upon tasting this recipe

Trust me, you will love these.  Rave reviews all around.  We do serve these buffet style so picky eaters can choose what they like.  We also add cilantro and thai sweet chili sauce to everything already include in the recipe, and they are delicious!  

Alternatively, you can make these GF by simply skipping the wrap (or using a GF or lettuce wrap) and eating the filling or putting it on a salad.  You can also skip the chicken and go vegetarian easily, it's super flavorful.  

Monday, July 13, 2015

O' Henry Bars

Update of an oldie but a goody.  Simple, tasty, and healthier than a lot of other dessert options.  Plus it's easy to make this gluten free by using GF oats.  

4 cups rolled oats
1/2 cup sucanat (or brown sugar)
2/3 cup melted butter
1 tsp vanilla
1/2 cup agave
2 cups chocolate chips
1-1/2 cup peanut butter

In a large bowl, mix together oats, sucanat, butter, vanilla and agave.  Line a jelly-roll pan (10x15) with parchment paper.  Press the oat mixture into the pan.  Bake at 350 degrees about 12 minute (until slightly golden.)  Meanwhile, melt chocolate chips and peanut butter in a double boiler.  Remove oat crust, spread the chocolate peanut butter frosting on top.  Let cool a bit and then you'll want to put it in the freezer so you can eat them sooner.  Cut into bars.

If you opt to bake these in a 9x13 pan, increase cook time to about 15 minutes, and you can possibly half the amount for frosting.

If you don't have parchment paper, I highly suggest you get some.  Otherwise you'll have to thickly grease your pan with butter.  And the bars still might stick.

Sunday, April 26, 2015

Tikka Masala #2

Simpler to make than my crockpot version, especially if you're pressed for time.  This is delicious! Double for a crowd (like my family).  I adapted this recipe from www.melskitchencafe.com 

Marinade: 
1 cup plain yogurt
1 TBS lemon juice
2 tsp cumin
2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp paprika
1 tsp pepper
1" minced fresh ginger
1 tsp salt
3 boneless, skinless chicken breasts

Combine all ingredients except the chicken.  If grilling, slice chicken breasts into 2-3 pieces each, then marinate for at least an hour (or all day.)  If not grilling, cube chicken into 1" pieces, then marinate for at least an hour (or all day.)

Grill the chicken then cube.  Or, saute chicken in a frying pan.  Drain marinade when you are able, and brown the chicken in the pan.

Simpler marinade:  (If you're in a hurry and have limited ingredients, you can try this marinade instead)
1 cup plain yogurt
1 TBS coriander
1 TBS cumin
1 tsp salt

Sauce: 
1 TBS butter
2 cloves garlic, pressed
1-1/2 TBS garam masala
1/2 tsp salt
1 TBS sugar
1-1/2 cups tomato sauce
1-1/2 cups cream
jalapeno pepper

Saute garlic in butter.  Add garam masala and saute until aromatic.  Next add tomato sauce, cream, salt and sugar.  Whisk until mixed.  Pierce the jalapeno pepper with a fork 2-3 times.  Add to sauce. Let simmer on low heat 20-30 minutes.   Add chicken and let simmer 5-10 minutes longer.

Serve over rice, garnish with cilantro if desired.

Saturday, April 4, 2015

Yummy Chicken Curry

This recipe is yum and super easy! 

4 TBS butter
1/2 onion or small onion, blended
2 TBS curry powder (or less if you don't want it as spicy)
1/2 cup cornstarch
2 tsp salt
2 tsp sugar
1/2 tsp ground ginger
3 cups chicken broth
3 cups coconut milk (two cans)
4 cups cooked chicken
1 tsp lemon juice
cooked rice

Melt butter in pan.  Saute onion and curry powder for a few minutes until onion is translucent and curry powder aromatic.  Mix together cornstarch, salt, sugar and ginger in a small bowl.  Whisk into onion mixture until smooth as you can get it.  Whisk in chicken broth and coconut milk.  Bring to a boil, whisking often.  Boil until thickened.  Add chicken and lemon juice, and heat to warm.  Serve over rice.

Can top with almonds or peanuts, sliced green onions, sauteed stirfry veggies and/or onions, pineapple, coconut, etc.

Tuesday, January 20, 2015

Crockpot Honey Sesame Chicken

So simple, so tasty.  

3 lbs boneless/skinless chicken breasts or chicken thighs 
1 c honey 
1/2 cup soy sauce (or bragg's liquid aminos for GF or GF soy sauce) 
1/2 blended onion
1/4 c ketchup 
2 TBS Olive oil 
1 tsp garlic powder 
3 TBS cornstarch
6 TBS water 
Sesame Seeds 

Put chicken in the crockpot.  Combine honey, soy sauce, onion, ketchup, oil and garlic powder.  Pour over top of chicken.  Cook low 3-4 hours, or high 1.5-2.5 hours.  Take chicken out and shred or cut into bite size pieces (your preference).  Strain sauce if needed and put back into crockpot.  Mix cornstarch in water (I put it in a jar and shake it.)  Whisk cornstarch into sauce.  Put lid back on and simmer 10-15 more minutes until thickened.  Add chicken back to sauce when you want.  Serve over rice, sprinkle with sesame seeds if desired.