Whole Roasted Chicken

Whole Roasted Chicken

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Not going to lie… I have had this recipe sitting in my blog for weeks now.  This was the last meal that I made with my mom before she passed.  My mom used to joke when we would cook together that I was the cook and she was the cleaner.  She would walk around the kitchen following me as I cooked, cleaning. I think that this recipe holds a lot of sentimental feelings and it was hard for me to post it.  It was like reliving the last few weeks with her before we found out she had cancer and was in a coma. All the good memories that now are mixed with the bad.  Sometimes those bad memories out weigh the good ones. It takes on a darker meaning to the point of wanting it just to stop. So, I have to just put one foot in front of the other. Find joy in the memories of my beautiful mother and the time we spent together. To let the bad memories have a space but not consume my life.

Here is the original post… hope you enjoy xo

I love roasting chicken!!! It is easier than you think and it is one of those meals that you can just put in the oven and leave for a couple hours. I like to pair mine with veggies that roast with the chicken in the oven. It is a great meal for a group of people or a Sunday dinner.

 

What You Need:

Whole Chicken (antibiotic free, no hormone chicken)

Whole Onion

Two Lemons (cut in quarters)

Mushrooms (cut in half and save for later)

6 Large Carrots, sliced long way

Butter

Fresh Herb Mix for Poultry

Salt and Pepper

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What To Do:

Preheat your oven to 350 degrees. Place your chicken in a roasting pan. Run your fingers under the chicken skin to loosen it from the meat. Under the skin, rub a generous amount of butter on the meat.

Take the onion and place inside the cavity as well as one half of the lemon. Squeeze the rest of the lemons on top of the chicken and sprinkle salt and pepper all over. Place the carrots around the chicken.

Take half the fresh poultry seasoning and place all over the top of the chicken. Divide the other half and put one part into the cavity of the chicken and the other part around the carrots. Take the squeezed lemons and place with carrots.

Cook for an hour and then add the mushrooms around the chicken. Total cooking time is typically about 20 minutes per pound. The internal temperature of the chicken should be at least 185 degrees F.

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Shrimp Tacos with Mango Slaw

Shrimp Tacos with Mango Slaw

Just in time for Taco Tuesday and the Cinco de Mayo!!! 

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OH MY GOODNESS!!! These were sooooo good!!! It’s the perfect touch of spice with creamy slaw. The mango takes it to a whole new level. I like to experiment with different flavors of spicy and sweet. This is the perfect combination, if you ask me!

 

What You Need:

Raw Shrimp (peeled and deveined)

Drizzle of Olive Oil

Salt

Pepper

1 Clove of Crushed Garlic

2 teaspoons Crushed Red Pepper

Corn Tortillas

Salsa

Guacamole

What You Need for the Slaw:

1 cup Shredded Cabbage

1 cup Shredded Purple Cabbage

½ cup Shredded Carrots

¼ cup Olive Oil

¼ cup Water

¼ cup Apple Cider Vinegar

2 Cloves of Crushed Garlic

½ cup Plain Greek Yogurt

Juice of Two Limes

Salt and Pepper

2 Mangos, sliced and diced

What You Need To Do:

Make the slaw ahead of time and let it sit for at least an hour in the refrigerator before serving. In a large bowl, add both cabbages and carrots. In a small bowl, mix together the wet ingredients with the spices and garlic. Once incorporated, pour into the large bowl and mix together. Add in the mangos and stir again. Let the slaw sit in the refrigerator.

Preheat the oven to 350 degrees. Drizzle a light coat of olive oil on a baking pan. Place peeled shrimp, garlic, and spices on the baking pan. Mix and cook in oven for about 8 minutes (depending on the size of your shrimp). You will know they are cooked when the shrimp turn pink and curl a bit. If they curl too much, they will be over cooked. Let the shrimp cool for a minute.

Take a warm corn tortilla and fill the bottom with shrimp. Layer on guacamole and salsa (if you like). Top with the mango slaw and enjoy! xoxo

shrimp tacos

“Takeout” Style Teriyaki Chicken and Broccoli

“Takeout” Style Teriyaki Chicken and Broccoli

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Sometimes I have cravings for Chinese takeout but being a Celiac and having many food allergies, Chinese really isn’t an option. This is my version of Teriyaki Chicken and Broccoli. I paired it with white rice but using brown rice is just as good.

 

What You Need:

1 Chicken Breast, cut into cubes (sprinkled with pepper)

Sesame Oil

1/4 cup Brown Sugar

1/4 cup Braggs Liquid Aminos

1/8 cup Water

2 tablespoons Rice Wine Vinegar

2 Garlic Cloves, chopped

1 teaspoon Fresh Ginger, chopped

1/2-1 tablespoon Cornstarch

2 Heads of Broccoli, chopped

Rice

What To Do:

In a bowl, prep your sauce. Mix together brown sugar, Liquid Aminos, water, rice wine vinegar, garlic, ginger and cornstarch.

Cook the rice according to the directions. While the rice is cooking, in a sauté pan, drizzle a light coating of sesame oil. Be careful! This oil is powerful! Add in chicken pieces and cook.

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In a separate pan, drizzle a little bit of sesame oil and add in broccoli. Mix around occasionally and when the broccoli starts to get soft, take it off of the heat. Add the broccoli to the chicken. Pour in the sauce and let the flavors incorporate.

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The sauce will start to thicken up. Once the sauce is your desired consistency, pair it with the rice and enjoy!

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Gluten Free Margarita Pizza

Happy National Pizza Day!

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So I know yesterday was National Pizza Day but I had no power due to the massive snowstorm in Massachusetts.  So for me and my friends, today is National Pizza Day!

What You Need:

Pizza Dough Mix

Tomato Sauce (check out my easy tomato sauce under Sunday Dinner)

Fresh Mozzarella

Fresh Basil

What To Do: 

Make your pizza dough according to the mix.  I used Bob’s Red Mill pizza dough. First I had the yeast mix, then stirred in eggs and oil.  I let it sit for 20 minutes.

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After your dough has rested, put a little gluten free flour on the counter and roll out the dough.

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Put the dough on top of a baking pan sprayed with olive oil.

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Put a layer of tomato sauce on the dough.  Then top with fresh mozzarella and basil.

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Bake in the oven for 425 degrees for 20 minutes or until the top is bubbly.

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Enjoy with friends and a nice glass of wine xo

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Gluten Free Buffalo Chicken Dip

Gluten Free Buffalo Chicken Dip

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Happy Super Bowl Sunday!! Although my team isn’t playing in the Super Bowl this year, it is still fun to go to football parties and watch the game. I am more excited for the commercials and the half time show.

This quick buffalo chicken dip is a crowd favorite and sure to please at any party.

What You Need:

2 large chicken breasts, halved

salt and pepper

red pepper

coconut spray

1/2 cup to 1 cup of buffalo sauce (I love Franks Red Hot)

1/4 cup Greek yogurt

1 package of light or half fat cream cheese, room temperature

1 1/2 cups cheddar cheese (save 1/2 cup for top)

What To Do:

Preheat oven to 425 degrees and spray a baking pan with coconut spray.  Season the chicken breasts with the salt, pepper, and red pepper mixture.  I didn’t included a measurement because everyone likes different combinations of spices.  Cook for about 20-25 minutes, depending on how thick your chicken is.

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Let the chicken cool and when it has cooled off, shred the chicken breast in a bowl, add in the hot sauce and Greek yogurt.  Mix until incorporated.

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Mix in the cream cheese and cheddar cheese.

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Spray a baking pan with the coconut oil spray and put in the dip.  Spread the rest of the cheddar cheese on top and bake for 20ish minutes -you want the top to be melted and bubbly.

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enjoy xo

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Gluten Free French Toast Bake with Apple Compote

Gluten Free French Toast Bake with Apple Compote

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This recipe is perfect for brunch gatherings or for a special breakfast.

 

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What You Need:

1/2 loaf of gluten free sour dough bread, cut in 1 inch pieces

3 eggs

1/3 cup of soy milk

1 tablespoon sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

What To Do:

Mix all your ingredients together, except the bread. Soak the bread in the mixture overnight.

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In a casserole dish, layer the soaked bread. Overlap the bread and pour the rest of the mixture on top. Bake at 350 degrees for 40 minutes.

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While it is baking, prepare the Apple Compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

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What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Top the French Toast with the Apple Compote and enjoy! xoxo

french-toast

Gluten Free Apple Crisp

Gluten Free Apple Crisp

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I love Fall and everything that comes with it. The cooler weather, the colorful leaves, and all the delicious Fall foods. I love making Apple Crisp when company comes over or when I need a quick dessert to bring somewhere.

 

I am sure we have all heard the advice to, “Eat an apple a day to keep the doctor away”. Well, apples do have many different benefits that do help keep the doctor away. Apples have polyphenols, which influences the digestion and absorption of carbohydrates. The phytonutrients found in apples also help reduce the risk of hypertension, diabetes, and heart disease. Apples also act as an asthma preventative. The benefits of eating an apple for asthma sufferers are the many antioxidants and anti-inflammatory nutrients that come into your bloodstream.

What You Need:

5 Apples, Diced

1/2 Cup Brown Sugar

1 Tablespoon Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Gluten Free Flour

Coconut Oil Spray

Topping:

1 1/2 Cups Certified Gluten Free Oats (remember, it is important to have certified oats!)

1/2 Stick Vegan Butter, Melted

1/2 Cup Brown Sugar

2 Teaspoons Cinnamon

What To Do:

Mix all the ingredients for the filling together. Put in a baking dish that has been sprayed with coconut oil spray. In a separate bowl, mix the topping ingredients together. Spread evenly on top of the apple mixture. Bake at 350 for about 45 minutes or until the top is golden brown and the apples are soft. I like to top mine with all natural ice cream or frozen yogurt!

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