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/
Monday, July 27, 2015
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.
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.
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.
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