Tuesday, January 17, 2012

Raspberry Balsamic Glaze Chicken

I love raspberries. Have for awhile now. Finding a recipe in the Herbal Magic book that uses raspberry jam.. it's heaven. And tastes like it too.

2tsp olive oil
1/2cup red onion, chopped
1 1/2tsp fresh thyme minced or 1/2tsp thyme, dried
1/2tsp Flavo-Magic (or Mrs. Dash's Italian seasoning I found)
4 skinless, boneless chicken breast halves (5oz each)
8tbsp sugar free raspberry jam
2tbsp balsamic vinegar
1/4tsp black pepper

Saute onions in olive oil for 5 minutes. Combine thyme and 1/4tsp of Flavo-Magic. Sprinkle over the chicken. Add chicken to the skillet. Saute for 6 minutes per side or until done. Remove chicken from the skillet, but keep warm. Reduce heat to medium-low. Add remaining Flavo-Magic, raspberry jam, balsamic vinegar and black pepper to the skillet. (I put it in the microwave for 1.5mins stirring often) Stir constantly until the jam melts. Spoon raspberry sauce over chicken.

Monday, January 16, 2012

Cream of Chicken Soup using Magic Mix (Gluten Free Options)

Gluten Free Cream of Chicken Soup
1 cup Gluten Free Magic Mix
1/4 tsp. Onion Powder
3/4 cup canned Chicken Liquid (I use homemade broth)
1/4 cup canned Chicken, chopped (I usually use baked Chicken Breast)

1). Add Magic Mix, onion powder and canned chicken liquid or chicken broth to a saucepan. Mix well.

(picture is blurry due to my stirring)

2). Turn heat to medium and stir constantly until the mixture thickens (does not take very long).

3). Fold in 1/4 cup chopped chicken.

Substitute this recipe for one can of condensed cream of chicken soup.

This recipe is posted on my personal blog as well: It's just my life..  as we are on a gluten free journey now.
This recipe is tried and true. It tastes wonderful even better then canned soup if you ask me.

Magic Mix (Gluten Free Options)

After hunting high and low for a condensed Cream of Chicken soup locally I decided to look for a recipe online where I could make my own and not worry about sodium and other yucky stuff in cream soups.. and make my own Gluten Free Condensed Soup.

I started with a recipe for:

Magic Mix

2 1/3 cups Dry Non-Instant Powdered Milk
1 cup Gluten-Free All Purpose Flour (Note you can use regular All Purpose if you don't need GF)
1 cup Butter, at room temperature

1). Combine all ingredients into a large mixing bowl.

(It really resembles cornmeal if you ask me)

2). Using a whisk attachment, mix ingredients together slowly at first, then gradually increase speed until incorporated.

3). Keep mix tightly covered in the refrigerator for up to 3 months.

Here it is all jarred and ready to be stored in my fridge. I just need a label and an expiry date on it. 

This recipe as well as others are also posted on my blog as we are now on this gluten free journey but I thought I would share it over here also. 

Thursday, January 12, 2012

Oven Baked Fajitas

This is a great way to make fajitas for a family without having to stand at the stove frying everything up.  You just cut everything up, throw it in a pan and plunk it in the oven for about half an hour.  We added garlic and some chipotle peppers too, to bump up the heat level.  Delicious!

Oven Baked Fajitas

2 Tbs. Vegetable Oil
2 tsp each: chili powder, ground cumin
1 tsp. salt
1 lb. chicken, cut into thin strips
1 14oz. can diced tomatoes
1 medium each: green pepper, red pepper and onion, cut into thin strips (I used 2 onions)
10 flour tortillas,

Preheat oben to 400.
Combine oil, chili powder, cumin and salt in a 9x13 in. baking dish.
Add meat, tomatoes, peppers and onion. Mix well.
Bake for 30 minutes or until meat is cooked through.
Serve wrapped in warm tortillas topped with sour cream and shredded cheese

Thursday, January 5, 2012

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
8 oz softened cream cheese
4 tbsp butter or margarine
1 cup powdered sugar
1 tsp vanilla extract

In a large bowl, combine eggs and sugar, beating well.  Add pumpkin, mixing until blended.

In a separate bowl, combine flour, baking powder, spices and salt.  Add to egg mixture, mixing well.

Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan.  Bake at 375F for 15 minutes.  Remove from pan.  Cool for 15 minutes.  Place cake on clean tea towel.  Cool 10 minutes longer.

From 10" side, roll cake up in towel.  Set aside.

Meanwhile prepare filling.  Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine.  Stir in 1 cup powdered sugar and 1 tsp vanilla extract, blending until smooth.

Unroll cake and place on plastic wrap.  Evenly spread filling over cake.  Roll up cake.  Cover with plastic wrap.

Place cake, seam-side down and chill for at least 2 hours.

When serving, cut cake in even slices.

Makes 8 to 10 servings.

Tuesday, January 3, 2012

Apple Pie Breakfast

I have always loved apples.. and apple juice.. other than that I'm usually turned off. Don't like Apple Pie or Crisp.. or really anything baked apple.. UNTIL NOW. Herbal Magic did it again. Few ingredients and a wonderful taste.

1 small apple, cut into small pieces
1 tsp cinnamon
1/2 regular pita*

*If you have those bite size pitas, 5 equals roughly the same amount.

Microwave apple pieces for 2 to 3 minutes. Combine cinnamon and apple and fill pita with mixture. Toast in toaster oven. If you don't have a toaster oven, turn to Broil and keep an eye on them until lightly browned.

Legal Lasagna

Since I am doing Herbal Magic at the moment, I have been looking over their recipes. Mum and I tried this one Sunday and even though it says it serves four we managed to get several servings from it.

2 cups tomato, diced
1 cup celery, chopped
½ cup green onion, chopped
1 cup green pepper, chopped
2 garlic cloves, minced
black pepper to taste
cayenne pepper to taste
3 cups spinach leaves
1 cup (8 oz.) 1% cottage cheese
10 oz. tofu (medium-firm)*
8 oz. lean ground beef**
¼ cup (2 oz.)shredded mozzarella

*If tofu isn't to your liking, you can replace it with another 8oz of ground beef
**You can also replace the ground beef with ground chicken, though we do suggest adding some seasoning as you brown it.

Preheat oven to 400°F. Brown beef in a skillet and add tomato, celery, onion, and green pepper. Season to taste with garlic, pepper, and cayenne, and let simmer. Wash spinach. Alternate layers of meat sauce, spinach, cottage cheese, and tofu. Top with cheese and bake for 1 hour.

(picture will be added at a later date... when I can find my camera.)

Sunday, January 1, 2012

Beer Batter for Fondue

Every New Years Eve growing up had us sitting around the kitchen table with two pots of oil, one for veggies and one for meat. Table would be littered with bowls of cubes and chunks of food to be speared and fried. Tradition also had at least two bowls of this batter.

3/4 cup Flour
1/4 cup Corn Starch
1 tsp Baking Powder
2 tsp Salt
1/4 tsp Nutmeg
1/4 cup beer*
2 eggs

*Beer can be whatever you have in the fridge.

Mix dry ingredients together. Add eggs and beer. Beat until batter is creamy and smooth. Dip sliced franks, shrimp, beef, cubed hard cheese, pineapple and other fruit.