Gluten free, low dairy and low fodmap
Everyone says to never try a new recipe on a holiday or for a party, well, this was a new recipe that I made for the first time on Thanksgiving! I had plenty of taste testers that day! These carrots were loved by everyone, even the non carrot lovers of the group enjoyed this! I will be keeping this on my holiday menu! I made this on the stove top while the turkey was resting.
10 carrots (or I bought two bags of colored carrots already prepped)
4 Tablespoons butter, divided
1/2 teaspoon salt
1/3 cup pure maple syrup
2 Tablespoons brown sugar
Fresh cracked pepper to taste
Wash and slice carrots into sticks. Heat skillet over medium high heat, add two tablespoons of butter and sauté carrots until they start to just get soft about ten minutes or so (depending on the size of your carrots). Turn the skillet down to medium heat. Add salt, syrup, butter and brown sugar cook uncovered until tender to the bite and the sauce has thickened. (About ten more minutes) Add black pepper to taste.
We are still hot and humid in New Hampshire! I have been using my slow cooker, eating out and of course using the grill! So I came across this recipe on Facebook of all places. I love a good BBQ sauce, but I don’t make them very often. My favorite homemade sauce is made by my brother, Barry. This is not his sauce and not quite as tasty as his but if you like a simple, very sweet sauce, you will enjoy this. I made this first thing in the morning and stored it in the fridge until I was ready to grill later that day. I used this on chicken, but it would be equally good on pork chops or even grilled kielbasa!
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/2 teaspoon garlic powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Whisk together all ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer over medium heat until thickened. About 15 minutes. Let cool and store in the refrigerator until ready to use. When used as a grill sauce, grill your meat and baste with sauce in the last few minutes of grilling.
One of my favorite flavors is balsamic. I use it in marinades and dressings and if I am eating out its usually top on my list for a salad dressing! Sweet and tangy! In today’s recipe, balsamic vinegar is used in a marinade for the roasted chicken! This recipe needs some marinade time and is great to start in the morning and you are one step closer to dinner later in the day. I served this dish with a side of rice pilaf and it was just right!
1/2 cup balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard
1 clove of garlic, minced
Pinch of salt
Pinch of pepper
4 boneless, skinless chicken breasts, halved
1 lemon, zested and juiced
1 pint cherry tomatoes, halved
Mix balsamic vinegar, oil, mustard, garlic, salt and pepper in a Ziploc bag or in a baking dish. Add the chicken breasts and let marinade in the fridge for at least 4 hours. Pre-heat oven to 400 degrees. Place the chicken in an oven proof baking dish, roast chicken in heated oven for 30 minutes. Add tomatoes to the baking dish and continue to cook until chicken is cooked through and no longer pink in the center. Mine took 10 more minutes. Remove from oven, sprinkle with lemon zest and juice. Serve warm.
This recipe can be found at www.allrecipes.com
I love using pure maple syrup in various recipes and this recipe is no exception. The maple syrup adds such a sweet flavor. I baked my chicken but this is great when grilling too!
4 chicken breasts, boneless & skinless
1 cup packed brown sugar
1 cup ketchup
1/4 cup red wine vinegar
1/4 cup water
1/4 cup pure maple syrup
1 Tablespoon worcestershire sauce
2 teaspoons ground mustard
2 teaspoons paprika
Salt to taste
Pepper to taste
Mix brown sugar, ketchup, red wine vinegar, water, maple syrup, worcestershire sauce, ground mustard, paprika, salt and pepper in a large bowl. mixing well. Add chicken and let marinate covered in the fridge for 2-4 hours or overnight. When ready to bake, pre- heat oven at 350 degrees. Place chicken in a baking dish and bake for 35 minutes or until completely cooked through. Remove from oven and serve warm.
This marinade can be found at www.adashofsanity.com
This is a simple, delicious side dish that was gone almost as fast as I put it on the table. This is made on the stovetop and would be a great compliment to any dinner time. I used the mixed colored potatoes and just tried to cut them into even sizes so they cook for the same amount of time. You can certainly use all little red potatoes, but I just could not resist all of the beautiful colored potatoes my store had !
6 red potatoes, cubed
1/2 cup water
1 1/2 Tablespoons butter
1 1/2 Tablespoons brown sugar
Garlic salt to taste
Pepper to taste
Bring potatoes, water, butter and brown sugar to a boil in a pan over medium high heat. Turn the heat to low and simmer for about five minutes. Turn the heat back to high and cook until all of the water has evaporated and potatoes are tender. About another 10-12 minutes depending on the size of your potatoes. Remove from heat and add garlic salt and pepper to taste. Serve warm.