Spicy Sausage and Chicken with Roasted Green Chile and Peach Compote

Spicy Sausage and Chicken with Roasted Green Chile and Peach Compote


It is harvest season here in New Mexico … in our gardens and orchards. It is also one of our most favorite times of year when the aroma of fresh roasting green chile is present at grocers across the state. This recipe is a wonderful way to blend some fresh roasted green chile with peaches on the over-ripe side, as the more tender meat will produce more juice as the peaches are heated. The succulent, sweet fruit is the perfect counter-play to the heat of the fresh roasted green chile and spicy sausage. This dish is excellent over pasta.

6 spicy sausage links (cajun, andouille, or your favorite)
2 large boneless, skinless chicken breasts
1 red bell pepper, seeded, stemmed, and julienned
1 green bell pepper, seeded, stemmed and julienned
3 small or 2 large fresh tomatoes, stemmed and chopped into 1″ pieces
4 very ripe peaches, skinned, seeded and thinly sliced
1/2 cup chopped green chile
1/4 cup beef or chicken broth
4 tbsp. olive oil, divided
1 tbsp. soy sauce
1 tbsp. raw sugar
1 tsp. ground oregano
1 tsp. ground cumin
1 tsp. garlic salt

Slice sausages lengthwise and then each half lengthwise again. Cut each slice into three equal pieces. Set aside. (For gluten free, verify that your sausage is a gluten free variety.)

Slice chicken breasts lengthwise into 1/2″-wide strips. Chop strips into 1/2″ pieces. Set aside.

In a hot wok or deep non-stick pan or skillet over high heat, pour 2-3 tsp. drizzled olive oil. Add peppers, green chile, and spices. Toss and stir quickly to sear peppers until slight charred and soft. Pour in an additional 2-3 tsp. olive oil and add peaches, immediately tossing and stirring.

Turn heat to medium and simmer for 3-5 minutes, until peaches are soften and have begun to release juices. Add soy sauce and raw sugar. Gently stir, cover with lid and turn heat to low, simmering for an additional 5-7 minutes. Juice should be slightly thick and boiling. Remove fruit and pepper compote and pour into a heat-tolerant container.

Return skillet to stove on high heat and add 1 Tbsp. olive oil. Add sausage and chicken, tossing to coat with oil and stirring to keep meat from sticking. Cooking thoroughly over medium to medium-high heat until sausage is browned and centers of chicken are completely white.

Add peach and pepper compote to meat mixture in skillet, gently tossing. Cook over low heat until thoroughly heated.

Serve with penne pasta, brown rice or over baked sweet potatoes. For gluten free, use brown rice pasta, but do not add the pasta to the skillet during the cooking process. Serve individually on plates and top with meat and fruit compote.

Substitutions: You may use frozen, sliced peppers and frozen chopped green chile, as well as frozen sliced peaches. Just allow for more cooking time and reduce heat to allow the additional liquid to somewhat evaporate. You may also use pre-packaged frozen chicken chunks or slices with the same defrosting allowances.

Fish Tacos With Spicy Aioli, Radicchio, and Avocado

 

Light and delicious, these tacos are delicious served up with black beans.

Fish Tacos with Aioli Sauce, Radicchio, & Avocado

Fish Tacos with Aioli Sauce, Radicchio, & Avocado

(makes 10 tacos)

10 fresh corn tortillas
1 1/2 lbs. Dover Sole or other white, flaky fish
2 1/2 Cups Salsa
1 Cup Fresh Cilantro, coarsely chopped
1 1/2 Cups Radicchio, coarsely chopped
3 Avocados, cubed
1 Cup Shredded Mexican Cheese
Aioli Sauce (see recipe below)

Prepare a 9X13 baking dish with non-stick cooking spray. Spread fish evenly over the bottom of the pan. Sprinkle 2 Cups Salsa on fish. Sprinkle lightly with garlic salt (optional). Cover with foil. Bake at 350℉ for 30-45 minutes, or until fish flaked when pricked with a fork.

Remove fish from oven. Using a slotted spoon or spatula, strain fish and place in a medium mixing bowl. (You can pour the remaining sauce in the baking dish either into a container or in ice cube trays to use as broth in paella at a later date; freeze until ready to use.) Using two forks, gently flake fish.

Add Cilantro to fish.

Heat tortillas individually over the open flame of a gas stove, turning when each side is lightly browned, or in a very hot heavy skillet. Wrap heated tortillas in parchment paper or absorb moisture; wrap parchment paper in foil until ready to serve.

Evenly distribute fish over corn tortillas. Top with radicchio, avocado and cheese. Garnish with Aoili Sauce.

Aioli Sauce

This is the easiest sauce you’ll make and isn’t a “true” aoili sauce, but it is excellent on top of fish, chicken, potatoes, or pasta.

1 Cup Lowfat Sour Cream
1/2 Cup Salsa
1 Tbsp. Soy Sauce

Puree ingredients in a food processor or blender. Return to refrigerator until ready to serve. Stores great in an empty condiment bottle.

Baked Chicken with fresh Apricots and Goat Cheese

(reposted from my Gluten-Free Culinarian Blog)

Once again, it’s that time of the year when complete strangers will come up and hand you a grocery bag full of fresh fruit or veggies, muttering something like, “We can’t let it go to waste. We planted the &*$#@ tree, but how is any one person supposed to eat that many apricots?” And the truly shameless drop them on your doorstep in the dead of night. If you’ve recently come into a fresh supply of apricots, this is a wonderful way to use the… shall I say more bruised among the lot? This is a subtly rich dish with a piquant after-bite that can be made ahead. Serve with roasted potatoes and a fresh veggie platter (the cheese topping is awesome scooped up with fresh celery).

Baked Chicken With Fresh Apricots & Goat Cheese

(serves 6)
3 Large Boneless, Skinless Chicken Breasts
2 Cups Apricots, seeded and halved
1/2 Cup Goat Cheese, crumbled (spiced or plain)
1/2 Cup Cream Cheese, room temp

1/4 Cup Pimentos, drained (if you cannot find gluten-free pimentos, substitute chopped roasted red peppers)
1/4 Cup Chives, minced
1/4 Cup Pine Nuts, roasted (optional)
1 Tbsp. Gluten-free Soy Sauce
1 tsp. Ground Red Chile Powder

Prepare a 9X13 baking dish with non-stick cooking spray.

Slice chicken breasts lengthwise (so that you end up with 6 full-length, thin chicken breasts). Lay chicken breasts on the bottom of the baking dish.

In a medium bowl, blend soy sauce with cream cheese. Fold in all additional ingredients except for apricots. Spread cheese mixture evenly over raw chicken.

Lay fresh apricots skin-side up on top of the chicken and cheese layers.

Lay apricots skin-side up on top of cheese mixture. Can be made one day ahead; cover with plastic wrap and return to refrigerator until ready to bake.

Bake uncovered in 375℉ for 45 minutes or until chicken is thoroughly cooked through the center.

Remove and serve immediately.

Chorizo-Stuffed Chicken Breasts With Red Pepper Tapenade, Capers and Spiced Feta Cheese

20120513-123359.jpg

Bored with chicken enchiladas, tacos, and stir-fry? Here is a spicy, flavorful stuffed chicken to wow your palate. This dish is perfect paired with potatoes, rice or pasta.

Ingredients

4-6 large boneless chicken breasts
3-4 links chorizo sausage
1 small carton basil and tomato feta cheese
4 Tbsp. red pepper tapenade (oil reserved)
1 small jar large capers, drained
non-stick cooking spray
white thread

Preparation

Chorizo-stuffed Chicken With Red Pepper Tapenade, Capers and Spiced Feta Cheese

Use the flat, not jagged, end of a meat tenderizer to flatten chicken, beating the underneath side, not the tops.

Remove chorizo sausages from wrapping, break apart into a prepared, hot heavy skillet, stirring frequently. Chorizo cooks quickly, so don’t leave unattended. Cook for 5-7 minutes until lightly browned, scraping the bottom of the skillet frequently. Pour contents into a sieve balanced over a metal bowl. Retain drained oil.

In a small bowl, combine drained capers and finely crumbled feta cheese. Spoon tapenade into another sieve balanced over the chorizo oil, draining the tapenade oil into the same bowl with the reserved chorizo oil. Add drained tapenade to capers and cheese mixture.

On a cutting board or large flat surface, using the flat side of a meat tenderizer, beat chicken breasts until flat.

Allow chorizo to cool slightly before adding the sausage to the cheese mixture, or it will melt the cheese.

Once chicken is flattened, the chorizo should be cool enough to add to the cheese mixture. Spoon 2-3 Tbsp. cheese mixture into the center of each flattened piece of chicken.

Use white thread to hold the chicken breast in place during the browning process. Pretty is not the goal – just wrap it well enough to prevent the cheese mixture from leaking out into the skillet or during baking.

Wrap chicken completely around cheese mixture and roll several times with white string to hold chicken in place. DO NOT tie ends of string, just roll it around the chicken in several directions, pushing cheese mixture to center and covering as much as possible with chicken breast. It doesn’t need to be perfect or all that pretty – the goal is simply to not lose all of the cheese out into the baking pan during baking.

Re-heat heavy skillet, spooning in 2-3 tbsp. of reserved oil blend. Add rolled chicken to hot oil and brown on all sides, cooking each side for 2-3 minutes. Chicken will still be raw on ends, edges and in the middle. Add additional oil as needed during the browning process. Remove browned chicken and place in a 9 X 13 baking dish prepared with non-stick cooking spray.

Once chicken is cool enough to touch, find the end of the string, and carefully unravel until the string is removed from each piece of chicken. Set chicken in baking dish with seams facing downward.

Place seams down in the baking pan and sprinkle any leftover cheese mixture over the top. Cover with foil before baking.

Top with leftover cheese filling. Cover with foil.

(Either proceed directly to baking instructions or refrigerate for up to 24 hours; may also freeze at this point, wrapped individually in plastic wrap and stored in freezer bags for later use.)

Baking Instructions

Bake chicken in prepared 9 X 13 baking dish for 45 minutes at 325℉ or until done (carefully slice the center of one of the inner pieces of chicken to determine doneness before removing from oven). Remove from oven and let sit covered with foil for 10 minutes (this allows the juice in the dish to be absorbed by the chicken and will make your meat juicy). Slice in thin layers or serve whole.

(Leftovers are wonderful served cold atop salads, in pasta dishes, or as a base for soups, tacos or enchiladas.)

Easy-Schmeezy Gluten-free Pizza

Easy-Schmeezy Gluten Free Pizza

For years, I’ve baked pizza once a week for my family, using a handmade whole wheat crust and healthy toppings like turkey pepperoni to fill up our growing family with a healthier version of one of America’s favorite foods. And when I discovered I had Celiac, homemade pizza was one of the most difficult foods to avoid. I mean, have you walked into a house with a pizza baking in the oven and said, “No, thanks. None of that for me.” Definitely not an easy thing to do.

I’ve recently started making myself a gluten-free pizza to eat when my family is enjoying one of my homemade creations. And while I’ve made my own crusts, I find I’m less likely to indulge in gluten-packed pizza if I make mine the quick way. It takes about 5 minutes to put this pizza together and is a palatable option that keeps me from fudging on foods that will tear me up for a week. Here’s what I use:

1 Udi’s Gluten-free Pizza Crust
4 Tbsp. pizza sauce (check the ingredients; some of the most popular like Ragu have natural flavor)
1/3 cup pizza cheese blend
2 slices Boar’s Head Pepper Turkey, cut into small squares (or your choice of gluten-free lunchmeat)

Bake in 425F oven for 15 minutes or until crust is browned and cheese is melted and bubbling. Remove, slice and enjoy.

Gluten-Free Paella

It may be a bit of a stretch, actually, to call this recipe Paella, since it is usually a shellfish-based soup, and this has no fish at all. It’s metamorphosed over the years to accommodate not only my need to abstain from gluten but to avoid a shellfish allergy in the family as well.

Gluten-Free Paella

Gluten-Free Paella

1 Onion, chopped
1 Bell Pepper, chopped
2 Cups Fresh Herbs, chopped (Parsley, Arrugula, Basil, Thyme)
2-4 Tbsp. Fresh Garlic, minced
2-4 Tbsp. Olive Oil
1 sm. pkg. dried Kidney Beans
12 links Sausage (Chicken & Louisana), chopped
1 lb. Ground Turkey
3 Cups Rice, cooked
1 Sm. Can Corn
4 Sm. Cans Diced Tomatoes
1/2 Bottle Dry Sherry
4 Cups Gluten-Free Broth (chicken or beef)
Water – as needed
Salt & Pepper to taste

In a large stock pot over high heat, add 2 Tbsp. olive oil, onion and bell pepper; stir. Cook for 1-2 minutes, add garlic; stir. Add dry beans; stir for one minute.

Lower heat to medium, add ground turkey and cook until lightly browned. Add additional olive oil if needed to prevent turkey from sticking to bottom of pan. Add sausage and herbs.

Pour in sherry, broth, tomatoes and enough water to cover all ingredients. Stir and cover. Turn heat to low and simmer for up to two hours, checking every 15-20 minutes, adding additional water as necessary to keep ingredients covered in liquid.

Once beans are tender to the touch, add rice and corn, return to stove until thoroughly heated, about ten minutes.

This soup freezes quite well in single-serve containers or in family-size servings.

Blue Corn Fish Enchiladas

Truth be told, if you’re looking for a gorgeous presentation, you shouldn’t pick this recipe, because it tends to blend together a bit when serving. But what it lacks in visual presentation, it makes up for in taste and speed (45 minutes from dragging the ingredients out of the fridge to sitting down to dinner). And it’s always a good thing when gluten-free and amazing taste can be used in the same sentence.

Blue Corn Fish Enchiladas

6 Blue Corn Tortillas, soft – straight out of the bag or very lightly roasted over gas flame or on a comal
1 lb. Orange Roughy (or other delicate white fish) , raw
1 jar El Pinto Red Chile Sauce or homemade gluten-free red chile sauce
3 cups shredded Mexican Cheese
1 tbsp dried, ground roasted cumin
1 tbsp dried, ground oregano
1 tsp. garlic salt

Prepare a 9X13 baking dish with non-stick spray. Layer bottom with 2 1/2 raw corn tortillas, one torn in half to fill in empty spaces. Top with 1/2 of the raw fish, laid directly on top of the tortillas, spaced out as evenly as possible. Cover with half of the jar of red chile (around 1 1/2 cups if homemade). Top with half of the cheese. Sprinkle half of the spices on top of the cheese. Repeat all steps for a second layer.

Cover with foil and bake in a 350℉ oven for 30 minutes. Remove foil and continue baking until cheese is bubbling and browned on edges. Remove, let sit for five minutes. Serve with Black Bean Salsa.

Black Bean Salsa

This light side dish is big on protein and can easily become a main dish.

1 can black beans, rinsed and drained
1 cup orange heirloom or cherry tomatoes, quartered
1/2 cup yellow corn, drained
1/4 cup salsa
1/4 cup chopped green onion
2 tbsp. fresh roughly chopped cilantro

Mix all ingredients; let marinate for at least one hour and up to two days. Serve cold.