Siracha Honey Lime Chicken & Black Bean Pasta with Creamy Cilantro Avocado Sauce

Confession time….

I am writing this post just so I won’t forget this recipe. There are no frills and no pictures, and I’m okay with that. Whew! I’m glad I got that all out on the table. Now we can move on without pretense. 😉

A few days ago, I was given a few varieties of pastas to try made by Tolerant Foods. What makes their products unique is that their pastas are made from one ingredient, beans or legumes! Rich in protein and fiber, these appeared to be an excellent substitute for gluten and carbohydrate laden traditional pastas. Tolerant Foods pastas are also free of all of the major allergens, non-GMO, and organic. It all looked good on paper, but the proof would be in the taste and texture.

First, I decided to try the Black Bean Rotini. Instead of approaching this rotini like I would a more traditional pasta, I decided to focus on what flavors were inherent compliments to black beans. After all, this rotini only had one ingredient, black beans. It was highly unlikely that it would taste like something else. So, what goes with black beans? How about lime, chicken, and Siracha? Yes, yes, and yes, please!

Packed with intense, rich flavor and staggering nutritional value, this recipe is one I plan on duplicating again and again. Winner!

Siracha Honey Lime Chicken & Black Bean Pasta with Creamy Cilantro Avocado Sauce

(Gluten Free, Dairy Free)

Ingredients:

• 3/4 pounds boneless, skinless Chicken Breasts, cubed
• 4 Tblsp Bragg’s Liquid Aminos (or GF Soy Sauce)
• 2 Tblsp Honey
• 4 tsp Coconut Oil, melted, divided
• 1/4 tsp Garlic Powder
• 2 tsp Siracha
• 1/4 cup plus 2 Tblsp chopped, fresh Cilantro, divided
• 1/4 tsp Red Pepper Flakes
• 3 Limes
• 1/2 yellow Onion, sliced
• 1 small Green Bell Pepper, sliced
• 1 large leaf Green Kale, chopped
• 2 Tomatoes, chopped
• 1 small Avocado
• Salt & Pepper, to taste
• 1/3 cup warm Water
• 6 oz Tolerant Foods Black Bean Rotini

Directions:

1. Place chicken in a shallow dish with a lid.
2. In a small bowl, whisk together the Bragg’s, Honey, 1 Tblsp Coconut Oil, 2 Tblsp chopped Cilantro, Siracha, Red Pepper Flakes, and Garlic Powder. Pour evenly over the chicken.
3. Squeeze the juice of two limes over the chicken. Cover and marinate in the refrigerator for 3-4 hours.
4. Once chicken has marinated, begin by boiling water and preparing the pasta according to package instructions.
5. Meanwhile, melt 1 tsp Coconut Oil in a large skillet over medium heat. Saute’ the onions, peppers, and kale until onions are translucent and kale is wilted. Scoop into a bowl and set aside.
6. Return the skillet to high heat and add the Chicken and Marinade. Bring to a low boil and cook, turning the chicken occasionally, until cooked through. After marinade is reduced by about half, add half of a chopped tomato.
7. Once chicken is cooked through, remove to a dish and set aside.
8. Return the skillet to medium heat and add the remaining chopped tomatoes. Cook until the tomatoes begin to breakdown.
9. While the tomatoes are cooking, make the creamy cilantro avocado sauce by placing 1/4 cup Cilantro, 1 Avocado (pitted), Salt & Pepper, and the juice of 1/2 a lime in a food processor. Process until roughly chopped. Slowly add 1/4 to 1/3 cup hot water until sauce is thick and smooth.
10. Add roughly 1/2 of the Cilantro Avocado Sauce to the tomatoes in the skillet and cook until heated through.
11. To serve, separate the cooked black bean pasta into two bowls and top with sauteed vegetables, chicken, and the warmed mixture of tomatoes and creamy Cilantro Avocado sauce. Bon Appetit!

Arroz con Pollo (take 2)

This past weekend was full of family and fun!

My baby brother graduated from college, making me officially old. At least my little sister is still under 14 years old. She will keep me “hip with the kids”!

PS – Check out my dad’s epic photo-bomb in the background of this picture!

Then, I flew home to spend 24 hours with my husband, GF Guy. In honor of his visit home, I made a second attempt at creating his family’s famous Arroz con Pollo. In sticking with my convictions to avoid processed foods, I skipped the usual yellow rice mix, and made the recipe completely from scratch. My first attempt, a few months ago, was just okay. The recipe was very complex, but, it was missing something.

I think this version is much closer to where it should be. Both GF Guy and I loved it and went back for seconds. And, the chicken to rice ratio was spot on perfect. In our house, that is probably the most import thing when making chicken and yellow rice. There are few things more annoying than ending up with a giant pot of leftover yellow rice and no more chicken.

This version will be a keeper in our house!

Arroz con Pollo

(Gluten Free, Dairy Free)

Ingredients:

• 1.5 lbs Organic, Chicken Thighs (bone-in, skin on)
• 2 Bay Leaves
• 2 tsp Extra Virgin Olive Oil
• 1/2 Yellow Onion, chopped
• 1 Green Bell Pepper, julienned
• 3 cloves Garlic, minced
• about 2 Tblsp White Wine
• 1.5 tsp Cumin
• 1/4 tsp Turmeric
• pinch Saffron threads
• 1 tsp dried Oregano
• 1 Tblsp Tomato Paste
• 1.5 cups Paella Rice (short grain)
• 3.5 cups Low Sodium Chicken Stock
• 1 cup frozen Green Peas
• Sea Salt and Black Pepper, to taste

Directions:

1. Bring a large pot of water to a boil. Add 1 bay leaf and chicken thighs to the pot of boiling water and poach 15 minutes.
2. Remove from heat, drain, and season chicken with salt and pepper. Set seasoned chicken aside.
3. Place large pot back on the stove over medium high heat. Drizzle olive oil in the bottom of the pot and saute’ onions and bell pepper until soft. Add the garlic and cook until fragrant, about 1 minute.
4. Quickly, so as not to burn the garlic, deglaze the pan with white wine.
5. Add the tomato paste and rice.
6. Add the spices and bay leaf and stir to thoroughly coat all ingredients.
7. Pour chicken stock into the pot.
8. Nestle the seasoned chicken thighs in the pot. They should be mostly submerged in the cooking liquid.
9. Top chicken with the peas, season with salt and pepper, and bring to a boil. Drizzle with a small amount of Extra Virgin Olive Oil.
10. Reduce the heat to low, cover pot with a lid, and cook 20-30 minutes, or until all water is absorbed and rice is fluffy.
11. Adjust seasonings and serve.
12. Serve with fresh Cilantro, chopped tomato, baby spinach, and sliced avocado, if desired.

One Pan Baked Chicken & Vegetables

No muss. No fuss. That’s the kind of girl I have become lately.

…..at least in the kitchen…..

Yes, these are purple polka dot pants. My fashion sense is clearly slightly less “no frills”.

I used to spend hours in the kitchen preparing one meal. Homemade hamburger buns to complete our slow cooked pulled pork feast…. Homemade almond milk…. Homemade hummus….. What has become of me?! I’ll tell you what has become of me… LIFE!

I swear! When not traveling, I leave the house at 6:20AM to head to the office, work through lunch, and don’t arrive home until just after 6PM. I work long hours, and I love my job, but I am starting to neglect myself a little…. I just realized that, literally…. Hmm…. Maybe I will take a lunch break today. 😉

Well, now that we have had our daily revelation, let’s get on to the recipe!

A one dish wonder, this baked chicken recipe is quick, delicious, and can easily be doubled, tripled, or quadrupled to feed an entire family! Enjoy!

One Pan Baked Chicken & Vegetables

(Gluten Free, Dairy Free)

Ingredients:

• 1/2 Yellow Onion, chopped
• 1/2 Zucchini, chopped
• 1/3 cup Baby Carrots
• 1/4 cup Crimini Mushrooms, halved
• 1 Boneless, Skinless Chicken Breast
• Salt
• Black Pepper
• Thyme, dried
• Rosemary, dried
• drizzle of Extra Virgin Olive Oil
• about 1 tsp Balsamic Vinegar
• 1-2 Tbsp Low Sodium Chicken Stock

Directions:

1. Preheat your oven to 350 degrees F. (375 for high altitude)
2. Place chopped vegetables in an 8×8 square baking dish. Season with salt, pepper, and herbs.
3. Season chicken on both sides with salt, pepper, and herbs, and place in the baking dish atop the vegetables.
4. Pour 1-2 Tbsp of chicken stock over the vegetables, and drizzle everything with a little extra virgin olive oil and the balsamic vinegar.
5. Cover, tightly with foil and bake 20-25 minutes, until chicken is cooked through.
6. Serve on a bed of lettuce.

Curry Baked Chicken

This dinner has a “great personality”…..

That’s a nice way of saying that it is ugly…. But, hey! It’s the taste that really counts, and this is one deliciously ugly dinner!

Friday afternoon, I rushed home from work to pack for a weekend getaway to visit my husband in LA. Having a few vegetables that needed to be used before I left, I drew inspiration from a favorite childhood casserole to create a dish that could bake while I packed. An hour later, the smell of curry laced the air, my weekend duffle was packed, the garbage was taken out, and I ate one last delicious meal before heading to the airport.

The inspiration for this recipe calls for “no-no” ingredients like condensed cream of chicken soup, breadcrumbs, and cheddar cheese. Instead of stressing out over these ingredients and attempting to recreate them in a gluten-free, dairy-free fashion, I used other ingredients that would mimic a similar flavor profile. Tofutti vegan sour cream and nutritional yeast flakes yielded the creamy, salty, slightly cheesy flavor I was looking for. Plus, let’s be honest, curry powder makes EVERYTHING better!

Curry Baked Chicken

(Gluten Free, Dairy Free)

Ingredients:

• 1 Boneless, Skinless Chicken Breast
• 1 head Broccoli, chopped
• 2 Tomatoes, chopped
• 3 Tbsp Vegan Sour Cream (Tofutti)
• 2 Tbsp Nutritional Yeast Flakes
• pinch Sea Salt
• 1/8 tsp Black Pepper
• 1/4 tsp Lemon Juice
• 1 1/2 tsp Curry Powder
• 1 Tbsp Low Sodium Chicken Stock

Directions:

1. Preheat oven to 350 degrees F. (375 degrees F if cooking at high altitude)
2. In a small bowl, mix together the vegan sour cream, nutritional yeast, salt, pepper, lemon juice, and curry powder. Stir until well combined.
3. Place the chicken in the center of an 8×8 baking dish. Surround the chicken with the chopped broccoli and tomatoes.
4. Pour the sour cream mixture over the chicken and broccoli and spread to coat.
5. Tightly cover the baking dish with aluminum foil.
6. Bake in preheated oven for 50-60 minutes, until chicken is cooked through.

Maple Dijon Chicken

This recipe was inspired by Karina, the Gluten-Free Goddess, and her Maple Vinaigrette recipe.

I was clicking through my Google Reader when I came across her recipe featuring a mouth watering Maple Vinaigrette. Instantly, a marinade idea popped into my head, and this recipe was born.

Marinating chicken infuses it with flavor and moisture. It makes me wonder why I don’t marinate chicken more often. Probably because I rarely think that far in advance…..

But seriously, plan a little bit ahead and make this recipe for your loved ones, or just as a special treat for yourself. Enjoy!

Maple Dijon Chicken

(Gluten-Free, Dairy-Free)

Ingredients:

• 1/4 cup Low-Sodium Chicken Broth
• 3 Tblsp pure Maple Syrup
• 1 Tblsp Dijon Mustard (check ingredients to make sure yours is gluten-free)
• 1 tsp dried Thyme
• 1 tsp dried Rosemary
• Salt & Pepper, to taste
• 1 Boneless, Skinless Chicken Breast

Sauce:

• 1/4 cup Low-Sodium Chicken Broth
• 2 Tbsp pure Maple Syrup
• 2 tsp Dijon Mustard
• Salt & Pepper, to taste

Directions:

1. In a shallow dish, combine the chicken broth, syrup, mustard, thyme, rosemary, salt, & pepper. Place the chicken in the shallow dish, cover, and marinate for a minimum of 1 hour.
2. Preheat your oven to 350 degrees F. (375 degrees F if cooking at a high altitude)
3. Heat a skillet over medium-high heat.
4. Sear the marinated chicken in the preheated skillet, 3 minutes per side.
5. Place the skillet in a casserole dish and place in the preheated oven. Cook 12-15 minutes until no longer pink.
6. Meanwhile, in a small bowl combine the sauce ingredients.
7. Pour the sauce into the skillet used to sear the chicken and bring to a bubble. Reduce the heat to low and simmer until reduced.
8. Pour the reduced sauce over the chicken to serve.

Arroz con Pollo (Take One)

Almost 5 years ago, I married a Cuban….

…and by marrying a Cuban, I mean I married his family.

They are loud. They are boisterous. They are all up in each others business. AND…. I LOVE THEM!

Every Sunday, the entire family (aunts, uncles, cousins, 2nd cousins, random neighbors) gathers for lunch. The fare consists of Picadillo, Arroz con Pollo, Plantains, Black Beans….. you get the picture.

These are just a few of us.

I had never eaten these foods until I met GF Guy. Now, I am addicted!

Through the years, the traditional recipe for Arroz con Pollo has morphed into an Americanized version using the Vigo Yellow Rice mix. Lucky for me, the mix is gluten-free. Unlucky for me, it is also crazy high in sodium and other not so “natural” ingredients. I decided to take matters into my own hands and attempt my own version from scratch.

I did run into one snaffoo… my version isn’t yellow. I could add Turmeric, but am totally open to suggestions. Does anyone out there have and tips for me?

Either way, this is a delicious version of Arroz con Pollo that will definitely be repeated in our household! I tested it on two Gluten-Eaters and both loved it. Grandma would be so proud!

Arroz con Pollo

(Gluten Free, Dairy Free)

Ingredients:

Chicken Marinade-

• 3 cloves Garlic
• 1 tsp dried Oregano
• 1/2 cup fresh Cilantro
• 1/3 cup Santa Fe Smoked Olive Oil
• 1 tsp Herbamare
• 1/2 Black Pepper

“Arroz”-

• 6 Bone-in Chicken Thighs
• 1/2 tsp Coconut Oil
• 1 large Sweet Onion, diced
• 1 Green Bell Pepper, diced
• 1/2 tsp Oregano
• 1 1/2 tsp Cumin
• 1 tsp Sweet Paprika
• 1 tsp regular Paprika
• 1 tsp Herbamare
• 1/2 tsp Black Pepper
• 1 Bay Leaf
• 1/2 of the “reserved” Marinade
• 1 lb fresh Tomatoes, chopped, plus more for garnish
• 2 cups Long Grain White Rice (yes, I used white rice… and no, the world is not going to end) 😉
• 1 1/2 cups Low Sodium Chicken Stock
• 1 1/2 cups dry White Wine, like Pinot Grigio
• 2 cups frozen Green Peas
• Avocado, for garnish – optional
• Baby Spinach, for garnish – optional

Directions:

1. To prepare the marinade, place the marinade ingredients in a food processor and process until finely chopped.
2. Remove and discard the chicken skin.
3. Rub 1/2 of the marinade all over the chicken, cover, and refrigerate for at least 1 hour.
4. The remaining marinade will be used later in the recipe.
5. After chicken has marinated for the desired amount of time, heat a large pot over medium-high heat.
6. Melt the coconut oil in the pot before adding the onions and peppers. Cook for 5 minutes, until onions are translucent.
7. Add the herbs, spices, and the bay leaf and cook 1 minutes, until fragrant.
8. Now it is time to use that extra marinade. Add the marinade to the pot and cook about 1 minute, or until fragrant. Be careful not to burn the garlic.
9. Once the garlic is fragrant, quickly add the marinated chicken thighs and chopped tomatoes. Cook 7-10 minutes over medium heat, stirring often.
10. Once chicken has cooked a bit, add the rice, chicken stock, wine, and peas, in that order. Try to make sure the chicken and rice are all submerged in the liquid.
11. Cover, reduce the heat to low, and cook for 20-30 minutes, until all the liquid is absorbed and the rice is fluffy.
12. Serve on a bed of baby spinach garnished with chopped tomato and avocado. (optional, but highly recommended!)

This post is linked to Gluten-Free Wednesdays , Allergy-Free Wednesdays, and Friday Foodie Fix.

Creamy Sun-Dried Tomato Stuffed Chicken Breasts

That last post was written last Friday. Yes, a week ago….

I knew it would be crazy busy with the move and then traveling for the week for work, so I stocked up on posts so you wouldn’t get bored! I am so thoughtful that way! 😉

Since then, we have moved into our new apartment and LOVE it! Today’s recipe is the first meal I cooked in our new kitchen. It is a delicious stuffed chicken recipe. The filling reminds me of my favorite casserole growing up. I can’t eat it anymore, unless I make my own condensed cream of chicken soup, which I have done. It is just rather labor intensive. I may try to use a variation of this filling as a substitute in the casserole. I will keep you posted! Until then, enjoy this recipe, and HAPPY FRIDAY!!!!!!

Creamy Sun-Dried Tomato Stuffed Chicken Breasts

(Gluten Free, Dairy Free)

Ingredients:

• 2 Organic, Boneless, Skinless Chicken Breasts
• 1 tsp Sun-Dried Tomatoes packed in Oil, chopped
• 1/4 cup Baby Spinach, chopped
• 2-3 Tbsp Vegan Sour Cream
• 1 Tbsp Nutritional Yeast Flakes
• Sea Salt
• Black Pepper

Directions:

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine tomatoes, spinach, vegan sour cream, nutritional yeast, and a pinch of salt & pepper.
3. Cut a pocket in the center of each chicken breast.
4. Stuff chicken pockets with sour cream mixture.
5. Season stuffed chicken breasts on each side with salt and pepper.
6. Heat an oven safe skillet on a stove top over medium-high heat.
7. Sear chicken 3 minutes on each side.
8. Place skillet in the preheated oven and cook 10-12 minutes until done.

Chicken Quinoa Casserole

GF Guy and I move tomorrow.

All of our possessions are in boxes waiting for tomorrows’ truck. All of our possessions, that is, except an oven safe pan and a roll of foil…

What kind of Gidget would I be if I packed away all of my kitchen essentials when there are still frozen vegetables needing to be eaten? Our very last meal in our very first Denver apartment was a delicious casserole. Warm and filling, it was just what we needed after a long day of packing, lease signing, and dodging raindrops.

This meal is a one dish wonder, so prepare yourself for few dishes and zero leftovers! I’m not sure how much cooking I will be doing over the next few days, especially since there is a ridiculous Gluten-Free friendly Cuban restaurant around the corner from our new place. 😉 BUT, I will do my best to bring you more delicious recipes soon! If you have any suggestions for recipes you would like to see converted to be gluten-free and dairy-free I would love the inspiration!

Chicken Quinoa Casserole

(Gluten Free, Dairy Free)

image source

Ingredients:

• 1 cup Quinoa
• 2 cups warm Chicken Stock
• 1 Tbsp Tomato Paste
• 1/4 tsp Garlic Powder
• 1 Tbsp House Seasoning Blend of choice
• 2 tsp Cumin
• 1/2 tsp Chili Powder
• 1 Bay Leaf
• 1 Boneless, Skinless Organic Chicken Breast, sliced
• 1/2 cup frozen Broccoli Florets
• 1 1/2 cups frozen Peas
• 1/2 – 3/4 cup Daiya Vegan Cheddar Cheese

Directions:

1. Preheat oven to 350 degrees F. (375 if at a high altitude)
2. Mix together quinoa and spices and place in the bottom of a deep and large, oven-safe skillet.
3. Top quinoa with chicken and frozen vegetables.
4. Pour warm chicken stock over top all ingredients.
5. Cover pot tightly with a lid or foil.
6. Place in preheated oven and cook for 1 hour, or until quinoa is cooked through.
7. Remove casserole from the oven and remove the lid or foil.
8. Turn the oven to Broil.
9. Sprinkle Daiya Vegan Cheddar Cheese evenly over top the casserole and return to the oven uncovered.
10.  Broil 3-4 minutes until vegan cheese is melted and bubbly.

Sweet Potato Chicken Curry

GF Guy and I have been having so much fun these past few days!

We finally went and saw my Disney princess movie, Brave!

Yay! Princess party!

Afterwards, it was back home for dinner. I made a delicious curry incorporating the remaining vegetables from our Farmer’s Market foray. At first, I was worried that I was committing “curry sacrilege” with my unconventional technique, but, in the end, my methods yielded delicious results!

This mild curry is definitely a repeatable recipe, homely looking, but repeatable!

Sweet Potato Chicken Curry

(Gluten Free, Dairy Free)

Ingredients:

• 1 small Sweet Potato, chopped
• 1 Broccoli Crown, chopped
• 1 Zucchini, chopped
• 2 Carrots, chopped
• 1 Tomato, chopped
• 1/2 bunch Black Kale, chopped
• 1 can Coconut Milk
• 1 Tbsp Red Curry Paste
• 1 Tbsp Maple Syrup
• 1 Tbsp Cane Sugar
• 1 Tbsp Fish Sauce
• 1/3 cup Water
• 1 Boneless, Skinless Chicken Breast, chopped

Directions:

1. In a small sauce pan, combine coconut milk and red curry paste. Simmer over medium heat for 5 minutes. Add syrup, sugar, fish sauce, and water, and set sauce aside.
2. Meanwhile, in a deep saute pan, saute chopped sweet potatoes 2-4 minutes.
3. Add broccoli, zucchini, and carrots, and cook until soft, about 7 minutes.
4. Add tomato and kale and cook 2 minutes more.
5. Pour sauce over the vegetables and simmer over medium heat for 10 minutes.
6. Add chopped chicken and simmer 10 more minutes until cooked through.
7. Serve over quinoa.

Chicken Sausage Skillet

Hello from the road!

I am, once again, traveling round the country. At least it is only for 4 days this time… and next week…. and the next week… and…. You get the picture. 😉

I did make a supper Sunday night that I wanted to share with you all. It comes together so quickly from such humble ingredients but tastes out of this world delicious! While I don’t like regular sausage, chicken sausage I love! I found a gluten free, dairy free spinach and garlic variety that hits the spot.

I may have gone back for seconds, and may have eaten this entire recipe in one sitting…. maybe…… Enjoy!

 

Chicken Sausage Skillet

(Gluten Free, Dairy Free)

Ingredients:

• 1 tsp Napa Smoked Olive Oil
• 1/2 Yellow Onion, chopped
• 1 clove Garlic, minced
• 1/2 pint Grape Tomatoes, halved
• 2 Tbsp dry Sherry
• Black Pepper
• Sea Salt
• 2-3 tsp Thyme
• 2 links Spinach & Garlic Chicken Sausage, sliced on the bias
• 2 handfuls Baby Kale

Directions:

1. Heat oil in a large skillet over medium heat.
2. Saute’ onions until translucent.
3. Add garlic and cook 1 minute, until fragrant.
4. Deglaze the pan with sherry and add tomatoes.
5. Season with salt, pepper, and thyme, reduce heat slightly and cook until tomatoes begin to burst and give off their juices.
6. Add the sliced sausage and cook about 8 minutes, until heated through.
7. Toss in the kale and continue cooking until wilted.