Gluten free, low dairy and low fodmap
I’m always looking for new ways to make chicken, especially for Robby as chicken is not his favorite thing so I know when I am making it for him it really needs some good flavor. This dish is super simple, the maple has lots of sweet flavor, but the pinch of cayenne pepper brings a little heat to the dish. I served this with a side salad. The next day we sliced the chicken up for sandwiches. No matter how you serve it, I’m sure your family will enjoy it!
2 Tablespoons olive oil
Pinch Of cayenne pepper
Pinch of salt
Pinch of pepper
Chicken thighs or breasts (I used boneless skinless breasts)
1 Tablespoon pure maple syrup
Preheat oven to 350 degrees. Heat an ovenproof pan over medium heat. Mix the olive oil, cayenne pepper, salt, and pepper in a bowl or Ziploc bag. Add the chicken and coat the chicken with the olive oil and seasoning mixture. Fry the chicken in your heated skillet for 3-4 minutes on each side drizzle with the maple syrup and place the pan in the preheated oven until cooked through, about 10-12 minutes depending on the size of the chicken. The chicken is cooked through when the juices run clear when pierced in the thickest part of the meat.
This is hands down the most flavorful marinade I have ever had. Chef Michael Symon made this on The Chew one day and all the co-hosts raved about how good it was. I knew I had to give it a try and I’m so glad I did as it became one of my favorite steak marinades all summer long. Absolutely delicious!
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup Olive oil
Steak of your choice, skirt steak, flank steak or hanger steak
Season the steak with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 cup of olive oil. Place steak in a resealable bag and pour the marinade over the steak. Marinate in the fridge for 2 hours or up to overnight.
Remove the steak from the fridge 30 minutes before cooking. Heat grill to medium-high heat, wipe off any bits of the marinade from the steak, drizzle with olive oil and grill steak to your desired doneness. Serve warm.
While I was still recovering with my broken leg, I was looking for a fast simple dinner to get on the table and this was it. I had all the ingredients on hand and I baked up some fries and added a salad to go alongside the chicken. Dinner was on the table in no time. I made these using chicken tenders as that’s what I had, but you can certainly use chicken breasts as well. These can be simply fried in the pan as I did or baked at 350 degrees until fully cooked through.
4 chicken breasts or 1 package of chicken tenders
2 Tablespoons maple syrup
2 Tablespoons low sodium soy sauce
Squeeze the juice of the orange into a bowl and add the maple syrup and soy sauce. Add the chicken, coating all of the pieces. I fried my tenders in a large pan over medium heat until cooked through and turning halfway. If baking, preheat the oven to 350 degrees and bake uncovered for 30-35 minutes or until cooked through. Serve warm.
I’m finally feeling better from the broken leg, but the separated ankle injury is taking its time in the healing process. But, I am back in the kitchen and enjoying it! These loaded potato bites were one of our favorite things through the summer we made them many times, and they disappeared quickly! Great as a side dish or an appetizer!
5 – 6 baby red potatoes, sliced into 1/4 inch thick rounds
olive oil to brush potatoes
Sprinkle with salt
2 cups shredded cheddar cheese
8 strips of bacon, cooked and chopped
3 Tablespoons of chopped chives
Preheat oven to 400 degrees, line two baking sheets with parchment paper, brush both sides of the potatoes with olive oil and place on a single layer on the sheet pans. Sprinkle with salt and bake in preheated oven for 15 minutes, flip the potatoes over and continue to bake for an additional 15 minutes. Remove from oven and top with the cheese, bacon, and chives. Put the baking sheets back in the oven to back for an additional 10 minutes or until cheese is melted. Serve warm!
We ate a lot of salad this summer and this was one of our favorite dressings. It’s light and fresh and super simple to make! I like making my own dressings as I know what’s in it, no chemicals and simple fresh ingredients that most of the time I have on hand! This dressing will brighten any salad!
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/3 cup garlic infused olive oil
Juice of one lemon
Whisk all of the ingredients together. Store in refrigerator until ready to serve. Just before serving, give it a shake!