Food for Robby
Gluten free, low dairy and low fodmap
This recipe was so simple on a weeknight. I used chicken breasts, but you could easily use chicken thighs for more flavor. These would also be great cut up, skewered and grilled for an easy summertime dinner!
INGREDIENTS
1/2 cup of olive oil
2 Tablespoons of Maple Syrup (the real stuff)
2 Tablespoons Balsamic Vinegar
2 teaspoons dijon mustard
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 pounds chicken breasts or thighs, boneless, skinless
DIRECTIONS
Mix everything together except the chicken. Divide the sauce in half, place half of the sauce in a Ziploc bag and add the chicken. Let marinate for a couple of hours. Save second half of the sauce to use as a dipping sauce or glaze when the chicken is done cooking. When you are ready to bake, remove chicken from marinade and place in a baking dish. Discard the liquid that you used to marinade the chicken. I baked my chicken at 350 degrees for 35 minutes. Depending on the size of your chicken cooking times may vary, cook chicken all the way through with NO pink!
Glaze the chicken with the second portion of your reserved sauce.
Enjoy!
This recipe can be found at www.lovelylittlekitchen.com
This was a great weeknight dinner. Easy to put together with the help of packaged frozen microwave steamed broccoli! I also used jasmine rice but you can use brown rice or your favorite rice! There were not many leftovers with this dinner as we all went back for seconds!
INGREDIENTS
Jasmine rice (or your favorite), cooked according to the package directions
Steamed Broccoli (I used frozen and cooked according to the package)
2 Tablespoons low sodium soy sauce
1/2 teaspoon cornstarch
2 Tablespoon brown sugar
4 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
3 skinless, boneless chicken breast halves, pounded slightly thinner than they are and even size for all three pieces.
Salt
Pepper
2 teaspoons olive oil
DIRECTIONS
Cook rice according to package directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, balsamic vinegar and lemon juice. Bring to a boil and cook for one minute or until thickened. Heat a large skillet over medium high heat. Add the olive oil coating the bottom of the pan, season chicken with salt and pepper and add to the pan. Cook for 4-5 minutes, turn chicken over cooking for another 4-5 minutes depending on the size of your chicken. Steam your broccoli while the chicken cooks. When the chicken is almost done add the sauce to the chicken coating the chicken well. Add the broccoli and serve over your rice.
Enjoy!
This is such a great chicken dish. This was shared with me by Karen who is in a food group that I belong to. Karen makes some delicious dinners. I did slightly adapt it from her original recipe but that was only because I was being lazy and used a packages coleslaw mix instead of chopping up tons of veggies! I served this over Basmati rice.
INGREDIENTS
3 lbs. or so of cut up boneless, skinless chicken breasts
corn starch
olive oil
1 package of coleslaw veggie mix or your favorite veggies such as cabbage, carrots or broccoli
SAUCE INGREDIENTS
2/3 cup soy sauce
1 1/2 cups pineapple juice
4 Tablespoons brown sugar
3 Tablespoons vinegar
1/2 teaspoon dry ginger
1/2 teaspoon garlic powder
Mix sauce ingredients together and set aside
DIRECTIONS
Prepare your veggies if you are doing the shopping. Cut up the chicken into bite size pieces and mix with about two Tablespoons or so of corn starch, you want enough to cover the chicken pieces. If you are serving with rice, get your rice started as this recipe is done in no time!
Heat the oil in a large skillet over medium high heat. Add the chicken to the skillet and cook through turning as needed. Add the sauce to your chicken and stir. Let the sauce begin to caramelize and brown. Add your chopped veggies and cook until just soft. Serve over rice.
Enjoy,
I know, crispy and grilled don’t always seem to go together but in this case they absolutely do! This is a recipe my sister-in-law Lisa shared with me at our Ormond family reunion. I am not sure where she got the recipe but I am sure glad we have it and she is allowing me to share with all of you! Jim and I disagree a little bit with wings. Mr. MCYM does not really care if the chicken wings are crispy BUT I don’t think it is a good wing without that crisp exterior crunch! Considering these are my new favorite wings, and they will be in our regular food rotation, I have a feeling he will grow to LOVE these as much as I do! We also have a slight difference with dipping sauce. With buffalo wings I like to have ranch dressing but Mr. MCYM is a true blue, blue cheese dressing fan! At my house these are now called Lisa’s Wings and I hope you give them a try!
NOTE- I think these would bake up the same in the oven if you bake them with a Bakers rack on top of a cookie sheet. I will try this next time and update when I do!
I have another recipe from the Ormond family reunion from my other sister-in-law Cindy, so stay tuned for more great party food!
INGREDIENTS
3 tablespoons of olive oil
Salt
Pepper
wings (I used fresh, not frozen) use your desired amount
Frank’s Wing Sauce, enough to coat both sides of wings. I used over a cup
DIRECTIONS
Light your clean grill setting the heat level to LOW. Toss the wings in a bowl along with the olive oil, salt and pepper to taste. Toss well. Place the wings on the grill and grill without touching them for 30 minutes. After 30 minutes turn the chicken wings over once and don’t touch them for another 30 minutes. After one hour, brush the top of the wings with the buffalo sauce and cook for five more minutes. Turn the wings , brush the second side with wing sauce and cook five more minutes. Remove from grill and serve warm with your choice of ranch or blue cheese dressing.
Enjoy,
This chili recipe is A huge family favorite. Sweet flavor from the baked beans and Heat from the ground beef! I brought this to the Ormond Family reunion last weekend and I heard “this chili is AWESOME” multiple times! People were having it on their hamburgers and hot dogs and some just had a big bowl with some tortilla chips! This makes a BIG batch. It will feed the Ormond’s, a small army or your local fire department! No matter who gets this they will love it!
INGREDIENTS
2 pounds ground beef
1/4 cup water
1/2 teaspoon to 3/4 teaspoon cayenne pepper. Make it as hot as you like, taste as you go.
2 packet’s medium spice chili seasoning, low sodium, (I use a gluten free brand)
2 cans diced tomatoes (do not drain)14.5 ounce
1 medium onion, diced
2 (28 ounces of original Bush’s Baked Beans
2 tablespoons of Dijon mustard
3/4 cup real maple syrup
2/3 cup ketchup
1/2 cup molasses
1/2 cup packed brown sugar
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees. Combine diced onion, beans, mustard, maple syrup, ketchup, molasses, brown sugar, salt and pepper. Pout into a 9×13 baking dish, cover with foil and bake for one hour. Remove foil and cook for 35 more minutes. In a large stock pot, add your ground beef and cook through crumbling the beef as you go. When it it almost cooked through drain the fat from the ground beef and add the chili seasoning and water. Add the cayenne pepper a little at a time and taste as you go and get the desired amount of heat.mix well. Add the two cans of tomatoes, mixing well. When the beans have finished cooking, add the beans into the ground beef mixture and mix well. Remove from heat and serve warm.
Enjoy,
Stay In Touch
Follow me!
