Tag Archives: chicken

This is the whirlwind way

Things have been quite crazy these past few weeks. Work has picked up quite a bit, I have been going in to the city a lot more frequently to see my lovely friends there, celebrating a ton of birthdays, visiting family, trying to make appointments, just busy busy busy! On a night like tonight by the time I get off of work, run an errand or two, and work out, it is 9pm. Then I stop and think, what can I possibly make that won’t take much effort, much time, and is still delicious.

That’s when I go for my go to chicken sausages. I really love Trader Joe’s Mango Chicken Sausages. The mango bits are just the right amount and I can really pair these with anything and they won’t be overwhelming. I like to bake mine with onions, carrots, and a little bit or black pepper and rosemary (on everything lately).



Filed under Food, Gluten free


This is a quick disclaimer about a recipe that I posted a month ago. My Mandarin Chicken Broccoli Slaw is not gluten free. I whipped myself up a large batch this week, and sadly (and quickly) realized after a few bites that it is not gluten free. The culprit would be the Newmans Own Dressing! It contains a soy sauce in it that is made with wheat. Today I have a sad stomach and I have to let go of a lunch food staple. Goodbye sweet broccoli slaw! I will now think of ways to make my own sweet sesame dressing!


Filed under Food, Recipes

Sam Adams Brewery & Mandarin Chicken Broccoli Slaw

For an early Valentines Day present, since I usually work late and Elliot has a class on Monday nights, he set up a surprise for me. What a guy! I had no idea what we were going to do until we pulled in to the parking lot after a 3 hour ride. He took me to the Sam Adam Brewery! We have been talking about doing this for about 2 years now and it was an amazing surprise from an amazing guy.

When you walk in to the brewery they give you a label to define which tour you are in. We got the noon Boston Lager tour. Our tour guide, Dan, was hysterical and extremely knowledgable.

They first take you to the ingredient room. Dan explained to us how each ingredient is used in the beer and why it is used. My favorite part was when they passed around each ingredient. First, the barley. There were three different kinds that he passed around and we got to taste all of them. Then the hops. Don’t eat the hops! But do crush them in your hands and take a good whiff. Ohhh now that’s the smell of beer that I love. Next they take you in to the brewing area. Now, the brewery in Boston is not their main plant, they mostly do their experimenting and tasting there. But Dan did explain how each beer is brewed and how most beers take up to 5 weeks to make from the hop vine to your bottle.

After the ingredient room and the brew room they bring you to the best spot, the tasting room! They hand out pitchers of beer and explain to you what kind you are drinking, and how to tell if it is a good beer. We tried Boston Lager, Noble Pills, and their Chocolate Stout. The Chocolate Stout was obviously my favorite. We got to keep our little tasting glasses too! It was an amazing trip and I would suggest everyone to take a trip up to Boston for the tour. I mean, come on, it’s a free tour with free beer! What’s better than that?

What are you favorite beers and breweries?

After a long day like we had on Saturday, I wanted to do absolutely nothing today. Sundays are the perfect day to relax, clean, cook, eat, and do crafts. And that is exactly what I did all day. This recipe is so quick and easy and good! My mom got the recipe from (I think?) Weight Watchers years ago. When I was living at home for a few months, this quick slaw dish was always in the refrigerator. It’s quick to throw together and one batch will last you a full week (If you don’t eat it all in one sitting!)

Mandarin Chicken Broccoli Slaw

1 pound of cooked chicken
1 bag of broccoli slaw
1 small can of mandarin oranges
1 small can of water chesnuts
1 cup of Newman’s Own Sesame Ginger Dressing

Boil your chicken in a pot of water for about 20 minutes. When it is done, let it cool for about 10 minutes before shredding it. I like to do this part with my hands, but it works just as easily with two forks. Take your chicken, broccoli slaw, mandarin oranges, water chesnuts, and dressing and mix them all together in a large bowl. This recipe is best if you let it sit and marinate overnight.

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40 Cloves and a Chicken

Since I started cooking, there is something I rarely leave out of any dish. Garlic. When I saw a recipe for 40 Cloves and a Chicken by Alton Brown, I knew that this would be such a homey feeling meal. It reminds me of something that my dad would cook for my family in the middle of the winter. It’s a flavoring that everyone can love and enjoy over and over again. This will become a staple in my life, I just know it.

I made a few changes in this recipe from Altons. First off, I used chicken thighs. I used chicken thighs because I have never cooked a full bird, and because I love love love chicken thighs. Two, I added in potatoes and carrots in with this dish. I need veggies with every thing I eat, or else a meal just won’t feel rounded to me. Three, I added rosemary. Because rosemary and carrots go together like woah. I still have some leftovers for later on tonight too. Perfect for the snowy weather we are having!

(I wasn’t able to snap my own picture because by the time the meal got to the table everyone had already dug in! This picture is from the Barefoot Contessas recipe on Food Network)

40 cloves and a Chicken
Adapted from Alton Brown

8 chicken thighs
3 bulbs of garlic
6 large carrots
2 large potatoes
Salt and Pepper

Preheat your oven to 350°

Place your chicken thighs in a 13″ x 9″ baking dish. Peel all three garlic bulbs and place the cloves of garlic in a skillet with olive oil. Heat skillet on medium high and toss the garlic cloves until browned on each side. Once the cloves are done, toss them on top of the chicken, spreading out evenly.

Peel and cut up carrots and potatoes. Toss them in the baking dish with the chicken and garlic. Use as much thyme, rosemary, salt, and pepper to your preference and sprinkle over the chicken, garlic, potatoes, and carrots. Cover with aluminum foil and bake for 1 hour and 15 minutes until chicken is cooked all the way through.


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My Favorite Recipes of 2010

As the year ended I realized just how many recipes I had gathered over the last few months. With my journey from being a carb loving lady to a gluten free girl, I had to refill my recipe box. Most of those pastas and breads have been taken over by rice, quinoa, and potatoes. All of those sweets have been taken over  by fruit and delicious teas. And here I am, gathering what I have thought to be my most loved recipes that I gathered from the internet. From sweet to savory. From meat to veggies. I love it all and will continue to use these recipes for years. It took me a few days to compile this list because there are so many recipes that I have enjoyed this year. But here they are:

1. The Best Broccoli of Your Life
This statement is no joke. I will never steam or boil broccoli again. Just picture this broccoli in a huge bowl. It has satisfied my hunger many countless times all on it’s own. This would be a great side dish as well.

2. New Mexican Stew
I love my crock pot a little bit too much. How could you not love throwing in random ingredients, turning on a switch, leaving for work, and coming home to the perfect fresh smelling house? You just can’t. This has the perfect amount of kick to it with the green chilies and the butternut squash just soaks up the cumin to an amazing taste.

3. Stuffed Turkey Burgers
Now I know these are quite simple, but there is nothing I enjoy more then a turkey burger. And stuffing a turkey burger, well that’s just genius. This recipe is quick, easy, and adaptable to your tastes. Change the cheese, change the peppers, add different spices, whatever your fancy is it will surely be delicious! ( I used a picture from my blog because the one on food network isn’t very appetizing)

4. Crash Hot Potatoes
I’d first like to say that I idolize Ree Drummond. Her website has so many amazing pieces to it, her cooking, her photography, and learning about her every day life in the country just makes me want to spend a day in her life. When I made these, Elliot probably ate 2/3 of these. They were so crispy and the spices on top were a great touch. Hands down the best way to cook a potato.

5. Smoky Tomato Soup
I’m posting this for a two reasons. One, because I love Nicole and her recipes are always so hearty that I only need to eat one serving. And two, I love tomatoes. A year ago, you wouldn’t even see me eating a tomato on a sandwich. Ketchup and tomato sauce were safe ground, but ripe tomatoes, no way no  how. Fast forward to today, I probably eat tomatoes every day. It’s weird, I know! But I can’t get enough, and this soup is so great and really catches that tomato flavor that I love.

6. Garlic Beef and Green Beans
It’s a rare occasion when I eat meat (No pun intended). When I do indulge, I usually like it cooked in little bites instead of a say, a T bone. The garlic in this dish is so tasty, and Sriracaha, don’t even get me started. This dish over a plate of rice is all too perfect to cure my need for red meat.

7. Cranberry Apple Stuffing
One of the first things I thought about when I found out that I had a wheat allergy was Thanksgiving. Thanksgiving is my favorite time of the year because of my mothers stuffing. It’s made with 2 sticks of butter, turkey fat, sausage, and the perfect dry mix. I had to think of something that could be just as good as hers, but better (sorry Ma) so that I didn’t have to feel like I was missing out. The cranberries and the apple in this make it a savory stuffing that everyone can enjoy.

8. Brussels Sprouts Salad
My story with brussels sprouts is a repeat of my history with tomatoes. You could no get me near a single brussels sprout. I had this preconceived idea that they would be bitter and that they could never be appetizing. One night Elliot’s parents had me for dinner and his mother made roasted brussels sprouts. I had been on my kick of trying new things, popped one in my mouth, and have since been eating them almost every day. Why? Their simple, their full of iron, when I put garlic and oil on them and just saute them, they’re epic and effortless. This salad is a spin off of just pan frying them quickly and perfect for a picnic.

9. Sweet Potato Hash

Potatoes have been a great replacement for pasta for me. You can put anything on top of them and have it still be appetizing. Sweet potatoes surpass regular Yukon potatoes for me on my taste level and I have to buy a bag of them every time I got to the grocery store. This sweet potato hash is perfect for breakfast with your eggsor you can leave out the turkey for a side dish with your chicken, or even a mid day snack.

10. Red Bean Chili

Chili in the winter goes perfectly with a blanket and a cheesy movie. That is exactly what I made this for. The color of this chili was so gorgeous because of all the chili powder and the adding of the cocoa was perfect. It gave it a slight sweetness without being overwhelming. A good, hearty, vegetarian dish is always a favorite of mine. I could have eaten bowl full of this chili all winter.


Filed under Food, Gluten free, Recipes

Chicken and Rice Soup for the Soul

We had or first snow fall of the year this week! While it wasn’t much, it still really put me in the winter spirit. It’s time for beef, soups, hot chocolate, acorn squash, chilies, and all of those heavy foods you can’t indulge in over the summer. There is no better feeling then standing over a pot of boiling chicken stock with a few bay leaves in it. The smell, the warmth, it just feels so perfect for this time of the year!

The second I knew that there would be snow falling I decided I wanted to make a classic soup that I will always enjoy. I made the biggest pot of Chicken and Rice soup and believe it or not but it is almost gone already. Not only do I love, but Elliot loves it too ( minus the scallions ).

Chicken and Rice Soup

1 pound of cooked chicken breasts
2 cups of cooked rice
32 oz of organic chicken stock
2 cups of water
2 bay leaves
1 tablespoon of rosemary
Salt and pepper to taste
2 parsnips, chopped
3 carrots, chopped
2 scallions, diced
3 celery stalks, halved and chopped

In a large pot or dutch oven, combine you chicken stock, water, bay leaves, rosemary, salt, pepper, parsnips, carrots, scallions, and celery and simmer over a medium low heat.

While this is cooking start your rice, I used brown basmati rice but you can use white rice, minute rice, or whatever you have on hand. Cook your rice and put to the side.

Next you want to cook your chicken, I use chicken breasts and simply boil them in a pot of water for 20 to 30 minutes. I like to boil my chicken because i can shred it by hand afterwards and have large chunks in my soup.

When your chicken and rice are cooked and your vegetables in your soup are starting to get mushy and cooked, add in the rice and chicken. Bring up to a medium-high heat and let boil for about 10 minutes. Bring off the heat and eat! Preferably wrapped in a large blanket camped in front of a fire.

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Balsamic Chicken and Peppers

This is the perfect dish that you can whip up in the matter of minutes. Prep time is very minimal and cooking takes under an hour. I served mine over rice but this can also be served over pasta or quinoa.

Balsamic Chicken and Peppers

3-4 bell peppers
1/2 cup of balsamic vinegar
1/4 cup EVOO
1/2 cup of organic chicken broth
4 cloves of garlic, minced
1 tablespoon dried basil
1/2 tablespoon of Italian Herb Seasoning
1 pound of chicken

Heat oven to 375°F

Slice bell peppers in to strips. Mix balsamic vinegar, EVOO, chicken broth, garlic, basil, and italian herb seasoning in a small bowl. Add in the ppeers and mix with the dressing.

Place chicken in a baking dish that has been covered with EVOO. Coat the chicken with the pepper and balsamic mixture. Loosely cover the baking dish with tin foil and put in oven for 30 minutes. After 30 minutes, mix the peppers around. Put back in the oven for another 20 minutes until chicken is no longer pink.

Serve over rice, pasta, or quinoa and serve!

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