Honey Orange Fried Rice with Oven Roasted Orange Chicken

Honey Orange Fried Rice with Oven Roasted Chicken

Oven Roasted Orange Chicken

Marinade:
1/2 cup orange juice
1/3 cup white wine
1/4 cup honey
2 tbsp olive oil
1 tbsp Lemon Pepper seasoning
1 tbsp. table grind black pepper

6 chicken breasts

Measure all marinade ingredients into a gallon-size zippered storage bag. Zip and shake to mix. Add chicken breasts, pushing out as much air as possible before completely sealing. Refrigerate at least 2 hours and up to 24 hours, turning occasionally.

Remove chicken and place on a prepared broiling pan and bake in 375℉ oven for 45 minutes. Brush additional marinade on chicken as needed to keep chicken moist during the last 15 minutes of baking.

Serve with Honey Orange Fried Rice.

Honey Orange Fried Rice

2 cups cooked rice, chilled
3 slices gluten free bacon, raw, chopped into small pieces
1 egg, beaten (optional)
1/4 cup Tamari Organic Gluten-Free Soy Sauce
1/4 cup orange juice
1/4 cup honey

In a large skillet, stir fry bacon until crispy. Drain excess bacon fat, leaving pan drippings in the pan. Add cooked rice, toss to coat. Add all other ingredients, tossing and stirring until rice is crispy and heated thoroughly, about 10 minutes.

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Gluten-Free French Onion Soup with Shredded Roast Beef

We recently visited a popular French restaurant, and I wanted to order a wonderful bowl of French Onion Soup (without the bread, of course), but luck would have it that the soup had flour as the base. Still craving some a few weeks later, I made French Onion Soup the easy AND gluten-free way – and the one that leaves you with wonderfully delicious roast beef leftovers.

Shredded Roast Beef with French Onion Soup

1 3-5 lb. rump roast, visible fat removed
5 yellow onions, thinly sliced
1 bottle red wine
1 tbsp. butter
salt, pepper

Melt butter in a large pressure cooker, add onions and simmer on medium heat until onions are softened. Lay raw roast on the bed of onions, salt and pepper to taste. Cover with half of the bottle of red wine, add enough additional water until liquid has reached the top line on your pressure cooker. Cover according to directions, adding pressure valve, and raise heat to medium-high until pressure has been established.

Lower to medium heat and continue cooking under pressure for one hour. Remove from heat, run under cold water until pressure has been released.

Remove roast; set aside. Pour liquid and onions into a large serving bowl.

Shred roast, return to pressure cooker. Add the rest of the red wine and enough liquid to reach the top line of your pressure cooker. Cover according to your directions, including pressure valve, and return to medium-high heat for an additional 45 minutes. Remove from heat and allow to sit until pressure is released (or run under cold water to serve immediately).

Serve soup topped with a slice of provolone cheese.

Gluten-Free Chicken Enchiladas

Gluten-Free Chicken Enchiladas

One of the challenges of dining gluten-free is eating a separate meal from your family. When you dish up some of these chicken enchiladas, your entire family will be begging for more.

4 chicken breasts, cubed
1 16 oz. jar El Pinto Green Chile Sauce
6 corn tortillas
5 cups shredded Mexican cheese (blend of cheddar and jack)

Note: If you are using leftover cooked chicken in this recipe, skip step one and simply toss the chicken with the green chile sauce.

1. In a prepared baking dish, add:
Chicken and El Pinto Green Chile Sauce (OR 1 1/2 cups gluten-free chicken broth, 1 cup chopped green chile, 1/2 cup chopped fresh tomatoes, 1 tbsp. minced garlic, 1 tsp. cumin, 1 tsp. salt). Bake for 30 minutes in a 350℉ oven. Set aside.

2. In a prepared 9X13 baking dish, layer 2 corn tortillas (do not pre-fry), tearing one additional tortilla in half to completely cover bottom of dish. Layer with half the chicken mixture and then half of the cheese. Repeat, ending with cheese.

Bake in a 350℉ oven for 45 minutes or until the cheese is bubbling and slightly browned.

Remove and serve. Top with fresh chopped lettuce and tomato. Suggested sides: Spicy Black Beans (1 can of black beans, rinsed and drained mixed with 1/4 cup salsa and microwaved until hot).

Gluten-Free Chicken Risotto

Arborio Rice, which has a tougher skin and holds up better under stirring, is the standard base for Risotto

Rice can get so boring, and what better way to add some elegant flair than with wine, cheese and cheese?

3 – 4 large chicken breasts, fully cooked and cubed (see hints below); set aside.

In a large sauce pan over high heat, combine and stir for 1 – 2 minutes (until rice begins to make a popping noise):

1 tbsp butter, melted
1 1/2 cups Arborio Rice*
3/4 – 1 cup fresh, roughly chopped mixed herbs (arrugula, basil, oregano, thyme, parsley)

Quickly add and stir:

1 1/2 cups gluten-free white wine (almost all wines are gluten-free, although a few are stored in containers that may have previously contained gluten-products)

Turn heat to medium-low and leave uncovered, checking often. When liquid is almost gone, add:
1 1/2 cups gluten-free chicken broth or enough to add a small layer of liquid to the top of the pan again. Stir and let rice continue cooking on medium low heat.

Continue to rotate wine and broth until rice is almost done but still barely crunchy to the bite, about 20 – 30 minutes. Add:

2/3 cup shredded parmesan or other hard, white cheese (note: while hard cheese do not contain gluten, they do contain casein – the protein in cheese – which has a similar molecular structure to gluten, so some gluten-free dieters also avoid most cheeses)
1 cup chicken broth
Prepared, chopped chicken breasts

When cheese is melted and most of the liquid is absorbed, remove from heat and serve.

Note: I used left-over chicken for this recipe. I initially marinated a full family-size package of chicken breasts in gluten-free sun-dried tomato dressing (Whole Foods) and baked in a 9 X 13 baking dish, reserving the juices after baking. I stored the leftover chicken overnight in a container with the reserved liquid to keep the chicken moist and then used the liquid as my initial broth (with the fat skimmed and removed) in the risotto. The additional subtle flavors were delightful.

*Arborio rice should be available in your grocery store. It is a fatter rice with a thicker skin, allowing it to retain its shape during the cooking process. If you cannot find Arborio rice, you can substitute brown rice, but the taste and texture will be different, and you will need to adjust your cooking times to the new type of rice you choose.

Note: to serve as a side-dish, do not add chicken. Risotto is a flexible dish, so play with the spices to create your own personal favorite. ©Gluten-Free Culinarian / originally published on The Diet Diaries.

Turkey Whole Grain Lasagna

Turkey Lasagna Baking


Turkey Whole Grain Lasagna

Mix together:
1 lb. ground turkey, braised with 2 minced green onions and 3 tbsp minced garlic
1 12-oz jar marinara sauce

Mix together in a separate bowl:
2 cups fat-free ricotta cheeese
4 cups low-fat shredded mozzarella cheese
1/2 cup low-fat shredded provolone cheese

6 whole grain, whole wheat lasagna noodles

Layer from bottom of 9X13 pan sprayed with non-stick cooking spray:
3 dry noodles, half meat sauce, half cheese. Repeat, ending with cheese. Sprinkle top with Italian seasoning.

Bake at 325F for 1 hour. Remove and let sit for fifteen minutes.

Makes 12 servings.

Fresh Green Chile Makes Everything Taste Better

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About a month ago, I finally harvested my small green chile crop from my garden. After roasting, peeling, and chopping, I had just enough for two green chile enchiladas and a few mornings of green chile scrambled eggs.

Buried behind a large cluster of marigolds, I left the plants and forgot about them. Imagine my surprise this past week when I pulled out the marigolds to find yet another crop of green chile almost ready for harvest!

Now for those of you whose entire experience with green chile comes from a tin can of mild chiles bought at the local grocery store or the green sauce at Taco Bell, you have no idea what you’re missing. Fiery, flavorful chile makes everything taste better and packs a wallop of vitamin C to boot. And the best part is that it is almost entirely calorie-free.

I plan to roast, peel and chop my bonus crop and make an egg-white omelette that will not only set my taste buds on fire but make me forget I’m on a diet.

Here is my recipe for Green Chile Egg White Omelletes:

  • 3 egg whites, whipped
  • 1/4 cup low fat shreeded cheddar cheese
  • 3 fresh green chile pods, roasted, cooled, peeled, seeded and chopped (for those of you who are using canned, a couple of tablespoons will do)
  • chopped fresh cilantro, green onion, fresh tomato and bell pepper to taste

Heat small skillet and spray and non-stick cooking spray. When very hot, add egg whites. Immediately top with chopped vegetables, herbs and green chile. Sprinkle all but a small amount of the grated cheese. Cover with lid and cook until egg is no longer watery. Using a spatula, flip egg in half and continue cooking. Sprinkle with remaining cheese and serve.

Chicken Enchiladas – They don’t have to be a diet-buster dinner

If I had to pick on type of cuisine to eat the rest of my life, I think I could happily settle on Mexican. Well, actually, make that New Mexican, since the two are actually quite different.

Now I like egg rolls, lasagna, and veal picatta, but if I had to pick one, I’d go for the Mexican. And because I like it so much, I’ve had to learn how to make some of our family favorites without all the fat and high calories. Now I haven’t quite figured out how to skimp on the fat or calories in a sopaipilla (a deep fried pastry usually then filled with honey), but I have discovered a few things about several other dishes.

For quick ease of use, I buy a whole, roasted chicken at the grocery store, peel away the skin, and shred the chicken. It’s wonderful in chicken tacos, enchiladas, and tortilla soup.

I dip my corn tortillas in chicken broth instead of frying them when I plan to layer them in enchiladas.

Rinse your ground beef when it’s hot from the skillet – it will wash away the fat, and you’ll be adding plenty of juice and spices to whatever dish you’re making.

Here’s one of my favorite recipes:

Green Chile Chicken Enchiladas

I use Cervantes Green Chile Sauce, but you can also make your own by combining 1 1/2 – 2 cups chicken broth, 1 cup chopped green chile, 1/4 chopped tomatoes, 1 tbsp. chopped fresh garlic, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp garlic salt.

Green Chile Sauce
4 cups shredded, cooked chiken, skin and fat removed
6 corn tortillas
1 cup shredded low fat cheddar cheese
Six Seasonings (or a mixture of cumin, oregano, garlic salt)

In a 9X13 casserole dish, place two tortillas in bottom of dish. Dip tortillas quickly in green chile sauce or chicken broth. Break one tortilla in half and cover the rest of the bottom of the dish. Top with 2 cups chicken and 1/3 cup cheese. Repeat layers, ending with the rest of the cheese. Top cheese with Southwest Seasoning. Cover with foil and bake in 350F oven for 30 minutes or until cheese is bubbling.

Serve with boiled pinto beans served in their juice with light salt.