Main Dish
I have mentioned in earlier posts how much Robby has been wanting chicken and rice, well I have made it a million different ways but came across this recipe on Pinterest and knew he would love it. It’s SPICY and he loves anything spicy. This was the perfect recipe for him to have over rice and that’s exactly what he did! This recipe reminds me of a Nashville hot chicken.
INGREDIENTS
1 teaspoon ground cayenne pepper
2 teaspoons packed brown sugar
1 1/2 teaspoon Gluten Free Flour or regular
1/2 teaspoon paprika
1/2 teaspoon chili powder
Pinch of salt
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 pound chicken breast cut into bite size pieces.
Cooked rice for serving.
DIRECTIONS
In a small dish stir together cayenne, brown sugar, flour, paprika, chili powder, salt and garlic powder.
Place the cut up chicken pieces into a large zip lock bag and add the spice mixture, seal the bag and shake the bag until the chicken is coated with all of the spices.
Add the oil to a large skillet over medium high heat. When the oil is hot add the chicken pieces to the pan trying not to over crowd the pan. Stir the chicken coating them in the oil. Cook the chicken 7-10 minutes stirring every couple of minutes. When the chicken is cooked through and browned on the outside remove from the heat and serve with cooked rice.
Enjoy!
We have had long time neighbors that are Greek and love their Greek food! We have been fortunate over the years to try many of their dishes. Well, they recently shared some Pasticcio with us and it was absolutely fantastic! We loved every single bite of it. They were kind enough to to share their family recipe with me.
To thank them I made the Pasticcio and this Greek salad. I’m not able to share the Pasticcio recipe but can share this Greek salad. I used the dressing that I posted yesterday but your favorite Greek dressing or any store bought dressing will work just fine!
INGREDIENTS
1 large cucumber , diced
1 pint of cherry tomatoes, I used 1 large heirloom tomato
1 green bell pepper , diced
1/2 red onion, thinly sliced
1/2 cup kalamata olives, halved
4 ounces feta cheese, crumbled
Salt
Pepper
Greek salad dressing
DIRECTIONS
Add the cucumber, tomato, bell pepper, red onion, olives and feta to a large bowl mix well to combine add a pinch of salt a pinch of pepper mix again and add desired amount of salad dressing.
Enjoy!
I had some bananas to use up and was not in the mood for banana bread so I came across this banana cake with a cream cheese frosting , but as I have mentioned a few times that I’m not a baker, well I’m definitely not a gluten free baker either, BUT this cake was easy and delicious even if you eat gluten it was very good! If you have a sweet tooth this is for you! This cake is sweet! Next time I may add some chopped pecans to the top for a little crunch.
INGREDIENTS
2 cups gluten free flour, I used bob’s 1 for 1 with xantham gum.
2 teaspoon baking powder
1 1/2 teaspoons baking soda
Pinch of salt
1/2 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1 1/2 cups mashed banana’s , I used 3 medium bananas
FOR THE FROSTING
1 8 ounce package cream cheese, I used dairy free
1/2 cup unsalted butter, softened. I used plant based butter
1 teaspoon vanilla
3-4 cups powdered sugar.
DIRECTIONS
Pre heat oven to 350 degrees. Grease a 9×13 baking dish.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, and salt.
Add the oil, sugar, eggs, lemon juice and vanilla. Stir until well combined.
Stir in the mashed banana’s making sure the banana’s are well incorporated through the batter. Transfer batter to your prepared pan.
Bake 350 degrees for 30 minutes or until a wooden toothpick inserted into the batter comes out clean.
Cool completely before frosting.
FOR THE FROSTING
Using an electric mixer on medium speed beat the cream cheese and butter until well combined. Stir in vanilla then add the powdered sugar one cup at a time, at least 3 cups but you may want more depending on how thick you want it.
Once the cake is completely cooled add the cream cheese frosting spreading an even layer over the cake.
Enjoy!
This was so simple to put together with everything I had on hand. Jim was in the mood for pasta and because
I was making another dish for Robby I wanted something quick and easy and this was it! It’s almost a cousin to pasta Alfredo, not quite has heavy though. We enjoyed this dish and will be making it again!
INGREDIENTS
1/2 – 1 cup of Parmesan, grated
3 Tablespoons butter
3 cloves of fresh garlic, minced
2 cups chicken broth
1 cup milk, I used whole milk
8 ounces of pasta, I used spaghetti
Pinch of salt
Pinch of paper
Pinch of nutmeg
DIRECTIONS
Melt 3 Tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for a couple minutes stirring occasionally.
Add the chicken broth, slowly add the milk, add the salt, pepper and nutmeg. Stir and bring to a boil.
Add the pasta, you can break in half to make it easer. Once up to a boil reduce heat to simmer and cook pasta u til desired doneness. Add desired amount of Parmesan cheese, I added close to one cup. Let the cheese melt into the pasta and remove from heat and serve warm.
Enjoy!
We are always looking for something different to grill when we are traveling in the motorhome so for this trip to Bar Harbor Maine I decided on grilled pork chops with grilled apples and an apple cider sauce. I made the rub (minus the olive oil. I added that when it was time to cook)and sauce before we left the house making this super quick to pull together for dinner! The sauce is just that….it’s not a glaze the sauce is much thinner. I made this with Honey Crisp apples but Jim thought he would like the tart from a Granny Smith apple so next time I will be using both types of apples. We always have our meat thermometer with us as that’s the easiest way to keeping the meat moist. We really enjoyed this dish. We grilled the apples at the end of the cooking time for the pork chops so they did not get over cooked and kept a little bite to them. will be adding grilled apples to more of our dinners this summer!
INGREDIENTS
4 bone in pork chops
2 Apples, sliced. Can use Honey crisp or Granny Smith or both.
FOR THE RUB
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil
FOR THE APPLE CIDER SAUCE
3/4 cup apple cider
4 Tablespoons Maple Syrup, the real stuff
1/2 Tablespoon Dijon mustard
Dash of red pepper flakes
Pinch of salt
DIRECTIONS
Light your grill to medium high heat.
In a small sauce pan prepare the sauce by combining the apple cider, maple syrup, Dijon, red pepper flakes and salt in a saucepan and bring to a simmer. While the cider comes to a simmer (simmer for about ten minutes then remove from heat) prepare your rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix the rub though with a fork. Add the oil to the spice mixture forming a paste. Pat the pork chops dry then cover the pork chops with the paste on both sides.
Place the spice covered pork chops on the heated grill and throughly brush with the cider sauce. Grill chops for about six minutes, flip chops , brush with sauce and grill for another couple minutes, flip and brush again. Repeat until the chops reach 145 degrees internal temperature. Add the sliced apple pieces to he grill and also brush with the sauce. Once you have grill makes on your apples you can remove them. Serve warm with your pork chops.
Enjoy!
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