Chimichurri Vinegar Chicken

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This chicken dish has many layers. It will be everyone’s favorite chicken dish. The chimichurri sauce at the end just makes this dish even more delicious.

Ingredients:

  8  chicken thighs

  I cup of canola oil

  ½ cup of sherry wine

Marinade for Chicken:

  Marinade Chicken for 20 minutes in a plastic bag with rub below.

Rub Seasoning for Chicken :

  1 tsp.  coriander

  1 tsp.  kosher salt

  2 tbl. paprika

  1/4 tsp. cayenne pepper

  1 tbl.  garlic powder

Marinade chicken thighs for 20 minutes in a plastic bag with rub.

Can be done a few hours in advance.

 While chicken  marinates, make the vinegar onions.

Vinegar Onions.

  2  diced Spanish onions

  1/2 tsp. kosher salt

  1/2 cup canola oil

 1/2 cup cider vinegar

  Sauté onions in oil for about 2 minutes over high heat . Reduce heat to medium until caramelized for another 10 minutes stirring while cooking.

** Reserve 1/2 cup of vinegar onions for Chimichurri sauce.

Heat ½ cup of canola oil in fryng pan.  Add seasoned chicken to pan. Sear outside of chicken about 10 minutes each side over high heat until browned.

Add 1 cup of sherry. Let cook for 2 minutes longer then add onions to the sautéed chicken.

 Cook chicken over low heat for 20 minutes. Covered.

Chimichurri Sauce

   1/2  cup of chopped parsley

   1/2  cup of chopped cilantro

   1/2  green pepper diced fine – if you want more spice use

   1/2  fresh jalapeño pepper- remove seeds

   1/2 cup chopped scallion

   1/2  tsp. red crushed pepper

    1  tsp. kosher salt

    2  garlic cloves diced

    1  tbl. oregano dried

    1  tbl. garlic powder

    1 cup olive oil

    1/3 cup of red wine vinegar

    1/3 cup of cider vinegar

   ** Add the ½  cup of cooked onions in vinegar **recipe above

Pour chimichurri sauce over each individual chicken before plating.

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Recipe Turkey Vegetable Meatloaf **gluten free

Veggie Meatloaf with Condiments

First Sautee Vegetables

Ingredients:

1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables

Add oil to a frying pan.

After oil is hot add all vegetables.

After 5 minutes of sautéing vegetables. Add spices:

½ tsp. salt
1 tbsp. garlic powder

Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.

Add ½ cup sherry

Cook 2 minutes to cook of alcohol

Remove from heat.

Cool down in fridge for about 20 minutes or make the night before.

In a large mixing bowl. Mix all the ingredients

4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt

Add vegetables mixture chilled from refrigerator.

Incorporate all ingredients by hand.

Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.

Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.

Let sit for 1/2 hour before serving.

Farfalle Pasta “Giardeniera” (Gluten Free option)*

Farfalle Pasta Giardeniera

Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.

Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and  Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one  to bring to a party . Your friends will love you for sure .
**   You can find all these condiments in  the italian section of your grocery store  usually near the olive oil section .

1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria  brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **

Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts

Toss together well.

** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.

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Chicken 3 ways

Here are 3 different ways to dress up gluten free, breaded chicken cutlets.

chicken

To make the cutlets, you will need the following:

2 1/4 lbs of chicken
1/2 C almond flour
1/2 tsp garlic powder
2 pinches of cayenne powder
1/4 tsp coriander

Pound out chicken breast until flat and separate into 6, 6 oz pieces. Wash chicken but leave it a little wet to help with dredging. Combine dry ingredients into a large bowl and add chicken. You can also add a little bit of ground flax meal into the dry ingredients, if you want to add some additional fiber. Toss chicken to coat with the dry ingredients.

Over high heat, in a large, cast iron pan add 2 Tbl of olive, vegetable or canola oil and sear the chicken breast. Once cooked, deglaze the pan with 1 C marsala wine and reduce heat to medium.   When wine has cooked down, 1-2 minutes, separate chicken into 3 skillets 2 pieces in each.

Mango chicken

Juice of 1/2 orange
Pinch of salt
1/2 C vegetable or chicken broth
1/2 mango- scored and diced on top
2 Tbl mango pepper sauce
1 Tbl of orange zest

Add the above ingredients to the skillet, reduce heat to low and cook covered for 10 minutes.

mango

Spicy Tomatillo Chicken

Pinch of salt
Juice of 1 lime
Zest of 1 lime
1 cup chicken or vegetable broth
3 Tbl tomatillo sauce
5-10 chopped, pickled jalapenos, depending on how hot you want it
2 Tbl chopped, fresh cilantro

jalapeno

Add the above ingredients excluding the cilantro to the skillet, reduce heat to low and cook covered for 10 minutes.

If the chicken looks dry, you can add additional chicken or vegetable broth.

Prior to serving, add cilantro to the chicken.

cilantro

Chicken with roasted tomatoes and asiago cheese

1 pint of oven roasted tomatoes (16oz of cherry or grape tomatoes, cut in half seasoned with salt, 200 F cook for 1 hour)

tomatoes
1 C chicken broth
Pinch of salt
Pinch of oregano
2 sprigs of rosemary
2 Tbl of asiago cheese

Add the above ingredients excluding the rosemary and cheese, cover and cook over low heat for 10 minutes.

chicken

Prior to serving, add rosemary and asiago cheese to chicken.

Warm Pumpkin Pudding (*gluten free)

6 dates
1 tsp Madagascar vanilla paste
2 tsp of flax meal dissolved in
10 tsp of water
1 Tbl of maple syrup
2 Tbl honey
1 1/2 tsp cinnamon (reserve 1 tsp for topping)
15 monukka raisins
3 Tbl almond flour
15 Marcona almonds (reserve for topping)

1 tsp cinnamon

In a food processor, blend the above ingredients until well combined. Then add 1 can of pumpkin puree (15oz) (not pumpkin pie filling).

Pulse until pumpkin is incorporated into mix and then evenly separate into two mini bread loaf pans or other bakings molds for one hour at 350 F.

Prior to the last 10 minutes of baking, combine cinnamon and almonds in a food processor and pulse until the almonds are crushed.  Divide in half, sprinkle and press into the top of each loaf, then replace in oven to continue baking.

pumpkin bread

Don’t under estimate how delicious this dessert can be without any processed sugars.  This can be served warm or cold.