Chicken Tikka Masala

This was uncharted territory for me, for two reasons. One, because I have never made any kind of Indian food before. And two, because I used this new brand, So Delicious, as a yogurt and cream substitute. I know there are several milk substitutes out there, and have used them. But now... NOW there is a dairy and soy free yogurt! This is BIG for me. I added some sauteed kale to the meal to have some extra veggies to cut through the creamy heaviness of this meal.


Chicken Tikka Masala


Sauteed Kale
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1 bunch kale
2 t extra virgin olive oil
1 clove garlic, minced
1/4 t nutmeg
Salt and pepper

Remove kale from stem and rib. Slice the kale into thin strips. In large skillet, heat oil over medium heat. Add kale and garlic to the skillet. Toss in oil and season with nutmeg, salt and pepper. Continue to toss kale for 2-3 minutes, until it wilts down slightly.

Chicken Drumsticks with Balsamic Sauce

Yesterday my boyfriend, Stephen, told me that his doctor told him that he needs to cut down on his sodium intake. He says that it's because of his workout supplement, though I'm sure all the fast food he eats has a little something to do with it. Either way, we are quite the dynamic duo, I'm intolerant and he's salty...


Chicken Drumsticks with Balsamic Sauce
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1 1/2 lbs drumsticks
Salt and pepper
1 lemon, zested
1/2 t dried basil
1/2 t dried oregano
Extra virgin olive oil
1/2 c (low sodium) chicken broth
2 T balsamic vinegar
1/4 t red pepper flakes

Season drumsticks with salt, pepper, lemon zest, basil and oregano. In a large skillet, heat oil over medium high heat. Sear drumsticks for 4 minutes on all sides, 16 minutes total. Add chicken broth, balsamic vinegar and red pepper flakes to skillet and stir well, picking up the browned bits from the bottom of the skillet. Transfer the drumsticks with the sauce to an oven safe dish and cook in a 375 degree oven for 20-25 minutes, or until chicken is cooked through. Pour sauce back into skillet and simmer for 3-4 minutes to reduce by half.

All-Purpose Seasoning Blend

I've been using this seasoning blend for a while and just realized that I've never shared it here. It is so good on chicken and fish. I've never tried it on beef or pork, but I'm sure it would work well there too. I suggest doubling (or tripling) this recipe and store it in an airtight container because you will use it over and over again.


All-Purpose Seasoning Blend
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adapted from Guy Fieri

2 t dried oregano
2 t garlic powder
1 T onion powder
2 t paprika
2 t ground ginger
2 t rubbed sage
2 t black pepper

Mix all ingredients together. Salt and pepper meat before using seasoning blend. Store in airtight container.

Chicken Verde Bake

My boyfriend, Stephen, loved this dish. The issue I have with it (other than the fact that I can't eat it) is that it really doesn't not look good in pictures. At least not with my minimal photography skills. Maybe that needs to be my New Year's resolution, work on improving my food photography skills.


Chicken Verde Bake
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2 chicken breast, cooked and chopped
1 can black beans, drained and rinsed
2 t extra virgin olive oil
1 1/2 c salsa Verde

1/2 t ground red pepper, optional

Salt and pepper
3 scallions, chopped
1 Roma tomato, seeded and chopped
2 c shredded cheddar cheese
Tortilla chips, crushed

In large skillet, heat oil over medium-high heat. Add chicken and black beans. Season with salt, pepper and ground red pepper and heat through. Stir in salsa Verde bring to a simmer. Stir in scallions, tomato and cheese. Pour mixture into a casserole dish and cover with crushed tortilla chips. Bake in a 375 degree oven for 15-20 minutes, or until tortilla chips are browned and juices are bubbly.

Cookbook

After finding out about how I needed to change my eating, I also had to change the way I thought about cooking. It took me a while to figure out how to add some variety and excitement to my meals with the limited list of foods I can eat, and I love to cook and create recipes! So, I decided to write a cookbook to help people with an autoimmune disorder who find it difficult to come up with ideas that fall within the restrictions of this diet.

I created all of the recipes and took all of the pictures on my own. I published the book through an online publishing company, Blurb.com. I would love for you to check out my cookbook! Click here to take a look, and if your interested please buy a copy or two. :)

Rice Dishes

This is going to be a much longer than usual post...

I always try to label the people I talk about in my blog, whether it be my boyfriend, friends, Aunts, nieces, nephew, etc. But there are 2 people who I cook for frequently and have talked about, but have never 'labeled' on my blog: Kris and Mark. I met Kris when I was 15 years old, when she was first dating my brother. Though she is not my sister-in-law anymore, she is much more than just a friend, she is my sister. She has a wonderful husband, Mark. And in my heart, Mark really is like a brother-in-law to me.

So now that you know who I'm talking about, let me tell you why I'm talking about them today. Mark wants to start taking his lunch to work more and he asked me if I would come up with some easy rice dishes for him, that he will be able to start making for himself. So here are the 3 dishes that I showed him how to make today.

Peanut Coconut Chicken
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4 oz chicken breast, thinly sliced
Salt and pepper
2 t Extra virgin olive oil
1/2 c matchstick carrots
1/2 c snap peas, ends trimmed
2 T peanut butter
1/2 c coconut milk
2 t lime juice
2 scallions, chopped
1/2 c instant brown rice
1/2 c chicken broth

Cilantro, optional

In small pot, bring chicken broth to boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. In small bowl, mix together peanut butter, coconut milk and lime juice. Set aside. Season chicken with salt and pepper. Heat large skillet with oil over medium high heat. Cook chicken for 3-4 minutes, or until cooked through. Remove chicken from skillet. Add carrots and snap peas to skillet, season with salt and pepper. Let cook for 3-4 minutes, or until snap peas are just tender. Add chicken back to the skillet. Add peanut sauce and scallions to skillet. Stir to combine. Serve over rice. Garnish with cilantro.


Caribbean Chicken
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4 oz chicken breast, cubed
Salt and pepper
2 t Extra virgin olive oil
1 t + 1/2 t Caribbean jerk seasoning
1/2 green pepper, cubed
1/2 onion, cubed
1 mango, cubed
1/2 c instant brown rice
1/2 c + 1/2 c chicken broth

In small pot, bring 1/2 cup of chicken broth to a boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. Season chicken with salt, pepper and 1 teaspoon of jerk seasoning. Heat large skillet with oil over medium high heat. Add chicken to the skillet and cook for 4-5 minutes, or until cooked through. Remove chicken for skillet. Add green pepper, onion and 1/2 teaspoon of jerk seasoning to skillet and cook for 4-5 minutes, or until vegetables are tender. Add mango and let cook for 1 minute. Add chicken back to the skillet. Stir in 1/2 cup of chicken broth. Serve over rice.


Sweet and Spicy Steak
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4 oz top round steak, thinly sliced
Salt and pepper
2 t extra virgin olive oil
1/4 c sweet chili sauce
1 celery stalk, sliced on bias
1/4 onion, thinly sliced
1/2 c instant brown rice
1/2 c +1/2 c chicken broth

In a small pot, bring 1/2 cup of chicken broth to a boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. Season steak with salt, pepper and chili sauce. Let marinate for at least 15 minutes. Heat a large skillet with oil over medium high heat. Add steak to skillet and cook for 3-4 minutes, or until cooked through. Remove steak from skillet. Add celery and onion. Season with salt and pepper and cook for 3-4 minutes, or until onions are tender. Return steak to skillet. Stir in 1/2 cup of chicken broth. Serve over rice.

Before and After

My friend, Corley, has been telling me for a while that I need to share my before and after pictures on my blog. Last year on New Year's Eve, I decided that I was going to make a resolution to get healthy. Specifically, to take my tush back to the gym and to lose the 30 pounds that I had gained. Little did I know that those 30 pounds would only be the beginning of me getting healthy. And I certainly never would have expected that 30 pound goal to become a 65 pound reality. The emotional acceptance of having a gluten intolerance has been the hardest part of this last year, but there is no bread good enough to make me consider compromising how good I feel now.


*Oh, and thanks to Corley and Matt for helping me with my photo shoot. It was great fun. :)

White Chocolate Holiday Mix

Even though this is a gluten-free recipe, I still can't eat it because it contains dairy, corn and soy. I gave some to my boyfriend, Stephen, to try. Of course, he said it tasted good. But I can just never tell from his feedback. Finding out that one of his coworkers took the majority of it from him, definitely reinforced that it's a good snack.

White Chocolate Holiday Mix

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adapted from Betty Crocker

3 c air-popped popcorn

2 c Rice Chex

4 mini candy canes, crushed

1 c white chocolate chips

Mix together popcorn, Rice Chex and crushed candy canes. Place chocolate chips in a microwave safe bowl. Microwave for 30 seconds. Stir and microwave for an additional 15 seconds. Stir until all chocolate is melted. Pour chocolate over mixture. Mix well, using your hands, to coat. Spread mixture out on parchment paper to let chocolate harden.

Butternut Squash Soup

When I started making this soup, I really wasn't sure if I would like it or not. Mostly because I have never had butternut squash before. I'm still not sure how I feel about butternut squash, but the coconut milk made this soup amazing! And perfect for a chilly fall day.


Butternut Squash Soup
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2 lb butternut squash, peeled and cubed
Extra virgin olive oil
Salt and pepper
1/2 onion, thinly sliced
Pinch red pepper flake, to taste
1 t rubbed sage
2 c organic vegetable broth
1 c coconut milk
Optional toppings: pistachios, pecans, turkey bacon, dried cranberries

Toss butternut squash with oil and salt. Roast in a 375 degree oven for 1 hour, or until soft. In large pot, saute onion with salt, ground red pepper and sage for 3-4 minutes, or until translucent. Add butternut squash, onions and vegetable broth to a food processor. Process until smooth. Transfer back to large pot and bring to a simmer. Stir in coconut milk and heat through.

Chicken with Apples

I love the things that come with fall. I love the foods, the weather, the clothes that come out of the depths of my closet and, of course, my birthday. This was such a perfect fall meal. Now if only this Texas weather would start to feel more like fall...


Chicken with Apples
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1 c red potatoes, cubed
1 large apple, cubed
1/4 onion, chopped
1 chicken breast, cubed
1/2 t coriander
1/4 t cumin
Salt and pepper
1/4 c unsweetened apple cider
Fresh parsley, finely chopped

Heat a large skillet over medium high heat. Add red potatoes and season with salt and pepper. Cover skillet and let cook for 8 minutes. Stir in apple and cook for 5 minutes. Add onion, cook for 1 minute. Stir in chicken, season with salt, pepper, coriander and cumin. Cook for 4-5 minutes, or until chicken is cooked through. Stir in apple cider and bring to simmer for 3 minutes. Garnish with parsley.