Wednesday, September 9, 2015

Chicken, Mango, Black Bean Rice Bowls

Mexican and Tex-Mex food are staples in our house. The flavor combinations, the variety of ingredients, and the general comfort the food brings to us. As I have said in previous posts, I am looking for a good substitution for corn in my recipes. In this recipe, I used zucchini in place of corn. Truthfully, we didn't miss the corn. The real stars in this recipe are the black beans and mangoes. This is another easy 30 minute meal. I hope you enjoy this recipe as much as we do. Happy Eating!

Chicken, Mango, Black Bean Rice Bowls
You will need:
2 Chicken breasts, shredded
1 can black beans, drained and rinsed
1 small zucchini, peeled and diced
1 small onion, diced
1 clove garlic, minced
1 small mango, diced
1 yellow bell pepper, diced
1 cup cooked rice
Spices, to taste:
Salt and Pepper
Green Chile Powder
Red Chile Powder
Paprika
A dash of Sriracha Sauce
1/2 cup vegetable broth
2 Tbsp coconut oil


Directions:
  • In a large skillet heat coconut oil on med-hi heat, saute chicken with zucchini, onions, garlic and bell pepper. Season with salt and pepper.
  • When onions are translucent, add mangoes, black beans and rice. Season with salt, pepper, chile powders, and paprika. Add 1/4 cup vegetable broth and let simmer for 10 minutes.
  • Add sriracha sauce and remainder of vegetable broth. Simmer for another 8-10 minutes.
  • Serve with Avocado slices or sour cream with a cold Mexican beer, 







Herb Crusted Pork with Roasted Vegetables


Entertaining friends and family is one of my favorite things to do. I love playing hostess and greeting my guests with a beautiful dinner and warm atmosphere. The following dish is a perfect way to entertain guests. A delicious and filling meal that will put a smile on anyone's face. A classic meal with all the trimmings. Simple to make and elegant served on even the humblest dish. Hope you will enjoy it as much as we did.

Herb Crusted Pork with Roasted Vegetables

You will need:


2-3 lb Pork Roast
1 large onion, chopped
6 large carrots, chopped
3 large potatoes, chopped
1/2 purple cabbage, sliced
2 Tbsp butter
3 Tbsp melted coconut oil
Salt and Pepper to taste
3-4 Tbsp herb d'Provence
1 tsp garlic powder


Directions:

  • Preheat oven to 325*. Line a large baking dish with parchment paper.
  • Take the roast and slice it in half. Pat dry, then rub with butter on all sides. Sprinkle with salt and pepper, then rub with herb d'Provence. Making sure the herb covers entire roast, Place in center of baking dish
  • In a large bowl, place sliced vegetables, all but cabbage. Mix with 2 Tbsp coconut oil, salt, pepper, garlic powder, and herb d'Provence. Spread in baking dish, surrounding the pork roast.
  • Place the cabbage slices on top of vegetables. Sprinkle with salt, pepper, and garlic powder and 1 Tbsp coconut oil.
  • Cover with foil and place in the oven. Let cook for 2 1/2 hours covered. Increase oven temperature to 375*. Uncover and bake for another 30 minutes. 
  • Serve with honey rosemary cornbread and a nice white wine. 
  • Happy Eating!


Tuesday, September 8, 2015

Frito Nachos

This recipe is one of those "I'm hungry so let's just throw something together" recipes. Super quick. Really easy. Fantastically yummy. The perfect trifecta. 
Plus, it's my favorite type of food. Mexican. My go to comfort food. I made this dish the night after my family left. My family lives in 3 different states: North Carolina, South Carolina, and Georgia. It use to be 4 until grandpa moved back to Georgia. Once a year, we make it a point to spend a weekend together. So, I needed some good ole comfort food after they left. 
I hope your family enjoys this dish as much as we did. Happy eating !

Frito Nachos
You will need: 
1 bag of corn chips
1 lb ground turkey 
1 yellow bell pepper, diced
1 small yellow onion, diced
1 clove garlic, minced
1 can black beans, drained and rinsed
1 packet gluten free taco seasoning 
1/4 cup gluten free vegetable broth 
2 cups shredded hot pepper cheese
1 cup salsa, your choice
Dollop sour cream (optional)


Directions:

--> In a large skillet, brown meat with peppers, onions, garlic, and black beans. Season with taco seasoning and adding broth as needed. 
--> Prepare your plates by layering corn chips and cheese. Microwave for 15-20 seconds. Place meat mixture on top, sprinkle cheese and microwave for 20-30 seconds, until cheese is melted. 
--> Dollop with salsa and, or sour cream. 
--> Prep time: 20-30 minutes. Feeds: 2-3 people. 


Wednesday, September 2, 2015

Asian Pork and Cabbage Salad

Each culinary ethnicity has its one trifecta of ingredients that are in just about every dish that is served. The Asian cuisine is among one of my favorite trifectas: garlic, chives, ginger, plus soy sauce and red pepper flakes. The sweet, savory and spicy all meld together to make my mouth water and my taste buds tingle. This dish has all the above. The sweet of the oranges mingling with the savory pork and spicy of the red pepper flakes; all served over a crunchy bed of lettuce and purple cabbage. Taste buds beware!

Asian Pork and Cabbage Salad

You will need:

1 lb pork tenderloin, cut in medallions
3 green onions, sliced
1 yellow bell pepper, julianned
1 clove garlic, minced
2 Tbsp coconut oil
1 can Mandarin oranges, reserve the juice
1/8 cup gluten free soy sauce
1/4 cup Gluten free vegetable broth
Salt, Pepper to taste
1.4 tsp ground ginger
1/2 tsp crush red pepper flakes
2 cups shredded purple cabbage
1 bunch red leaf lettuce

Directions:


  • In a wok, on med-hi heat, heat oil and saute pork with the whites of the onions, bell pepper, garlic and spices. 
  • When pork is cooked, add oranges and 1/4 cup juice, soy sauce. Simmer, slowly adding another 1/2 juice with 1.4 cup vegetable broth. Simmer for 5-7 minutes. 
  • Remove from heat and cool while the salad is prepared. 
  • Mix together, sprinkling the green onion parts on top and serve with cold green tea,
  • Total prep time: 40 minutes. Serves:4 people.




Gluten Free Chicken Bruschetta Pasta

This meal is the second most requested meal when we have guests in town. When I first started my epicurean journey, one of the first simple appetizers I learned to make was bruschetta. A light and summery Italian antipasto that can be eaten by itself or as a starter to a delicious meal. The simple combination of fresh tomatoes, basil, onions and garlic on a Parmesan crusty bread with a drizzle of olive oil and balsamic vinegar bring back poignant memories.  
In creating this meal, I combined the traditional base of the bruschetta with chicken and a gluten free pasta. A quick and simple meal to please just about everyone palates. Happy Eating!

Bruschetta Chicken Pasta

You will need:

1 box gluten free rigatoni pasta (cooked precisely according to directions)
2 large boneless skinless chicken breasts, cubed
1/4 cup sun dried tomatoes, julianne
1 small yellow onion, diced
3 large cloves of garlic
2 large handfuls of fresh baby spinach
1 can diced fire roasted tomatoes
Salt, Pepper to taste
6 fresh leaves of basil, julianned
1/2 cup gluten free vegetable broth
2 Tbsp Olive Oil
1 stick of butter ( Yes, you read that correctly, one stick)
1 cup freshly grated Parmesan cheese

Directions:


  • In a large skillet, heat olive oil on med-hi. Saute chicken, onions, 1 garlic clove, and sun dried tomatoes. Season with salt and pepper.
  • When onions are soft, add fire roasted tomatoes and 1/4 cup of broth. Let simmer.
  • As the chicken simmers, cook the pasta. When the pasta is cooked and drained, add the spinach and 1/4 cup broth to chicken, cover and simmer. 
  • In the hot pasta sauce pan, melt 1 stick of butter with garlic, basil and 1/2 cup Parmesan cheese. When butter is melted, mix in pasta and then add to chicken.
  • Mix together and sprinkle the remainder of Parmesan cheese.Serve with a nice red wine.
  • Total cooking time: 30 minutes. Serves:4 people.
  • Happy Eating!





Hot Mexican Chicken Salad

In my family, we measure the seasons by food. Spring and summer, fresh greens and delicious salads grace our menus. In the fall and winter, soups and stews warm our bellies and our home. Over the years, I have added to my salad repertoire, Including various types of chicken salads,Cobb salad, Caesar salad, and garden salads. Recently, I have been experimenting with warm/hot salads. I have had very good results so far with the hot salads. This is one of our favorites, Combing two of our staple dishes: Mexican food and salad. I hope your family enjoys it as much as ours.

Hot Mexican Chicken Salad

You will need:

2 large chicken breast per 4 people, diced
1 zucchini, peeled and sliced
1 medium white onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can fire roasted tomatoes
1 can diced green chiles
2 Tbsp coconut oil
1 1/2 cup gluten free vegetable broth
juice of one lime
couple of dashed of Texas Pete's Cha!
Salt, Pepper to taste
1/2 tsp each: green chile powder, paprika, red pepper flakes, cilantro
1 head of Red leaf lettuce
1 cucumber, peeled and sliced
1 cup fresh guacamole (recipe to follow)

Directions:


  • In a large skillet, heat the coconut oil on med-hi. 
  • Saute chicken, onion, zucchini, and garlic. Seasoning each when added.
  • When chicken is cooked, but not browned, and onions are soft, add 1/4 cup broth. Simmer until reducted. 
  • Add black beans and 1/4 cup of broth, simmer until reducted.
  • Add tomatoes and green chiles with lime juice, Cha!, and remainder of broth. You will simmer this until the juices form an almost dressing like state. 
  • While the chicken and vegetables are cooking, tear the lettuce into a large bowl and add the cucumbers.
  • Add the chicken and vegetables from the skillet to the lettuce and toss well. 
  • Serve with the guacamole.
Total cooking time is 30 minutes. Serves 4 people


Fresh Guacamole

2 ripe avocados
1/4 cup chopped onions
1/4 cup diced tomatoes
2 large cloves garlic
lime juice
Salt and pepper
Paprika
cilantro


  • Blend together all ingredients in a food processor to a desired consistency is met.