Chicken Chili

 

Indian Style Chicken with Wild Rice

 

 

Chocolate Chip Meringue

INGREDIENTS
3 egg whites
1 cup white sugar
1/2 teaspoon distilled white vinegar
1/2 teaspoon vanilla extract
1 pinch salt
1 cup* semisweet chocolate chips

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.


*The recipe calls for 2 cups- but is way too much in my opinion- (although it probably would make significantly more cookies.) I doubled it- so you won't get quite the mound I have there in the picture if you make just one batch.

www.allrecipes.com

Fresh Fruit Crisp

Ingredients:
fresh fruit*
large splash of lemon juice
2 T sugar
generous sprinkle of cinnamon
1 c oats
1/3 c brown sugar
1/2 stick butter melted

Mix fruit, lemon, and sugar and put it in your baking dish.

Mix cinnamon, oats, brown sugar, and melted butter. Sprinkle on top of fruit mixture. Bake at 350 for until golden brown and "crisp"y. I think at least 30 minutes.

*I used cherries and Nectarines. You'll want to adjust your lemon and or sugar to the sweetness of the fruit.

Happy Day!

They did it! Congratulations Amy Jo and Benjy! April 12th, 2008.

Brownies

Brownies
(modified from a recipe of my Great Great Grandma Bitton)
2 squares unsweetened chocolate (melted)
1/4 cup butter melted
1 1/5 cup sugar
2 eggs
1 tsp vanilla
pinch of salt
1/2 tsp xanthan gum
1 cup white rice flour *
1 cup nuts (I used chocolate chips- because my husband doesn't like nuts in sweet things)


bake at 325 for 25-30 minutes

** I'm taking a break on this one. I'm just not satisfied with it. I think that we need to try some other flour. Maybe Spelt? The rice flour is just not the ticket for this one. It is good- but not GOOD- you know? There is a little grainyness to it. I tried using more butter and less flour- it made no difference. So I'll let you know when I take it up again.

Swiss Charrd

Swiss Charrd. A memory from my childhood. We used to grow this stuff in our garden when I was a little girl. My mom would boil it and then we would slather it in butter and load it up with salt and pepper. Delicious. And these babies are packed with Vitamins. When I was chopping them today, the smell brought me back to our back yard garden 15 years ago.

Xanthan Gum

Gum, Xanthan is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate.

http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=431

Note: a little goes a long way. I don't think that you would ever need to use more than 2 teaspoons in a recipe, and I would keep it under 1 teaspoon. Also, always mix the xanthan gum with another powder (flour, cocoa, sugar, etc.) before adding it to your liquids or it will make lumps that will not dissolve.

Helpful sites

Here are some helpful sites. They all have some delicious sounding recipes- but a lot of them have corn, potatoes, or something else that we are trying to avoid here. So just skim over those ones. Happy hunting.

http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html

This one has some really good basic tips. I would start with this one.

http://killthegluten.blogspot.com/

http://www.my-gluten-free-recipes.com/?gclid=CKKJ-r7K1JECFSEaawodPm3bag

http://foodisyummy42.blogspot.com/

https://www.bobsredmill.com/gluten_free_info.php

This is also a good place to order things that you can't find. The prices on here are about the same as in the grocery stores here.

http://www.101cookbooks.com/gluten_free_recipes/

http://www.aaa-recipes.com/riceflour/riceflour.html

Substitutions for Flour (as a thickener)

Substitutions for Flour (as thickener)
1/2 rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

Note: Xanthan gum may also be included in this list. And I think I would say about 1/8 of a teaspoon for 1 tablespoon of all purpose flour- and maybe even less because it makes things kind of slimey. I think that Rice flour may also be used.

Substitutions for Milk

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.
Soy Milk: 1 cup soy milk = 1 cup cow's milk
Rice Milk: 1 cup rice milk = 1 cup cow's milk
Depending on the brand, rice milk can be thinner than cow's milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.
Nut Milk: 1 cup nut milk = 1 cup cow's milk
Nut milks, such as almond, are best served in dessert recipes.
Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.
Water: Approximately 3/4 cup water = 1 cup cow's milk
Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.
Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.
Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

Note: Also Coconut milk can be used as a substitute for milk, and sometimes as a substitute for cream. Source: my opinion.

Double Chocolate Pudding

 

Double Chocolate Pudding (adapted from the Barefoot Contessa recipe)

Serves 4

6 extra-large egg yolks (or 7 large)

1/2 cup sugar

1/2 teaspoon xanthan gum

3 tablespoons cocoa powder

2 cups almond milk

1-ounce (= 3 Tablespoons) semisweet chocolate, chopped

2 tablespoons butter

1 1/2 teaspoons vanilla extract

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the xanthan gum, and cocoa powder (mix them together first). Bring the almond milk to a boil in a medium saucepan and, with the mixer on low, very slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.

Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, and vanilla and mix until the chocolate and butter are melted.

Pour into serving bowls. Place plastic wrap directly on the top of the pudding, and chill thoroughly.

Notes: The higher quality chocolate and vanilla that you use- the better the pudding will be. Serve with fresh fruit.

Summer Chicken for Amy Jo

4 Tablespoons of butter
3-4 Boneless skinless chicken breasts (depending on size)
Salt and Pepper (or lemon pepper)
Lemon Juice
Thyme
1 cup shredded mozzarella cheese
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
1 splash of Italian dressing (optional)

Place 4 Tablespoons of butter in a 9X13 glass dish and place in oven. Turn oven to 350. Prep Chicken

Douse both sides of chicken in Lemon Juice (fresh is always the best). Season both sides of chicken with salt, (lemon) pepper, and thyme.

When the butter is melted, take the pan out of the oven, place the chicken in the hot butter in the pan and let it brown for about 30 seconds, then flip it over to brown the other side. Toss the sliced vegetables on top of the chicken. Splash with Italian dressing, season with salt and pepper, and top with cheese. Cover with foil and bake for about 40 minutes. Take off foil about 10 minutes before the chicken is done to brown the cheese on top.

Note: The trick to juicy chicken is to make sure it is not overbaked. Keep checking it and slicing it open until it is no longer pink at the thickest part.

This is the first recipe that I made just for you, Amy. It inspired me to start this collection.

Salsa

Abe's Famous Salsa
about 5 chopped tomatoes
1/8 of an onion finely chopped or blended
clove of garlic
lemon and or lime juice to taste (2 or 3 fresh limes)
cilantro chopped
green or yellow bell peppers
6 oz. can of tomato sauce
pinch of chili powder
Salt and Pepper to taste
jalapeno to taste finely chopped

Directions: chop everything and throw it all together. Don't taste it until you put a little bit of salt and pepper in it.

Note: Don't use the whole jalapeno unless you want it to be really hot. For extra spiciness, leave the seeds in.

Lettuce Bacon Salad

Verda’s Lettuce Bacon Salad (My Great Grandma)
In a 9X13 inch glass pan cover bottom 1 inch thick with torn lettuce.
Add:
1 layer raw frozen peas
1 layer alfalfa sprouts
1 layer chopped celery
about 2 green onions
Mix
1 ½ cups mayonnaise
1 teaspoon sugar
½ cup parmesan cheese
¼ teaspoon garlic

Spread over lettuce and refrigerate overnight.
Before serving sprinkle with 5 boiled chopped eggs, 1 12 ounce package of bacon, cut in ¼ inch pieces and fried ‘til crisp and cooled

Serve with tomato pieces, drained and in separate dish to serve at table.

Asian Lettuce Wraps

Asian Lettuce Wraps (www.allrecipes.com)
*Submitted by Tanya
INGREDIENTS

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil


1.Rinse lettuce leaves and pat dry, Set aside.
2.In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
3.Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Buffalo Chicken Drumsticks

Buffalo Chicken Drumsticks
(Allrecipes.com)
*Submitted by Tanya

12 drumsticks
1 Bottle of Franks Red Hot Buffalo Wing Sauce (check the label and make sure that it doesn't have corn syrup or anything)
2 tbs. melted butter

Place drumsticks in baking dish. Mix Buffalo Wing Sauce and melted butter and pour over drumsticks. Bake at 375 degrees for about 45 minutes until chicken is done.

Note: Check the label on the Bottle of Franks Red Hot Buffalo Wing Sauceand make sure that it doesn't have corn syrup or anything.

Broccoli Salad

Broccoli Salad (Tanya)

5 cups fresh chopped broccoli
1 pound of bacon: cooked and crumbled
1 cup raisins

Sauce:
1 cup mayo
½ cup white sugar
2 Tablespoons white wine vinegar

Blueberry Pancake Syrup

Easy Blueberry Pancake Syrup (Laurel- my mom)

1 c. berries
1/4 c. sugar
1/4 c. water

Combine ingredients in small saucepan. Bring to a boil. Crush berries with back of spoon. Simmer 2 to 3 minutes. Serve hot

Mexican Style Lentils

Mexican Style Lentils
Served on a soft Tortilla with fresh Lime wedges, (Sour Cream optional), and shredded Cheese.

Put in Crock Pot*:
1 part lentils
2 parts water
1 Tablespoon Cumin
Salt and Pepper to taste
Garlic Salt to taste
Chopped bell peppers
(Optional)

Cook for 4 hours or all day if possible. (Turn to low after 3 hours if cooking all day)

Add 1 14.5 oz can diced tomatoes and green chilies in the last 30 minutes.
Add Chopped Cilantro right before serving.

*(Or can cook on stove for 45 min - 1 hour. And add can of tomatoes for the last 15 minutes)