Dairy Free
Sweet and tangy roasted chicken drumsticks make for a simple and delicious dinner that is perfect for company.
Ingredients:
Extra Virgin Olive Oil
12 Drumsticks
Salt & Pepper
6 Tablespoons Honey
2 Limes, juice and zest
Preheat oven to 400°F. Lightly oil a large baking dish.
Season the chicken with salt and pepper and place in the prepared baking dish. Bake for 20 minutes.
Prepare the glaze by combining the honey and lime juice and zest together in a small bowl.
Pour the glaze over the chicken and bake for 20-30 minutes more until the chicken is cooked thoroughly, turning several times.
Yield: 12 Drumsticks
Tags: Chicken, Dairy Free, Dinner, Gluten Free, Honey
Onion soup mix is such a versatile ingredient. Just add a packet to bread crumbs and you have a delicious pork chop dinner.
Ingredients:
4 Pork Chops
1 Packet Onion Soup Mix (or homemade)
1 Cup Seasoned Bread Crumbs
2 Eggs
Preheat oven to 350°F. Cover a baking sheet with foil and spray with non-stick cooking spray.
Mix the soup mix and bread crumbs together on a plate. Beat together the eggs with a splash of water on another plate.
Dip the pork chops in the beaten eggs then coat with the bread crumb mixture. Place on the prepared baking sheet. Bake until the pork chops are cooked thoroughly, about 40-50 minutes depending on size.
Serves: 4
Tags: Breaded, Dairy Free, Dinner, dry onion soup mix, Pork
Chloe and I had a fun time making homemade tortillas. They were pretty easy to make and tasty too! This recipe was found on the Taste of Home website.
Ingredients:
2 Cups All-Purpose Flour
1/2 teaspoon Salt
3/4 Cup Water
3 Tablespoons Olive Oil, plus more for cooking
Combine the flour and salt together in a large bowl. Stir in the water and oil. Knead 10-12 times on a floured surface until a smooth dough forms. Add more water or flour as needed.
Divide the dough into 8 equal portions and roll them out to a 7 inch circle (or as close to a circle as you can).
Heat a lightly oiled skillet over medium heat. Cook the tortillas until browned on both sides, about 1 minute per side.
Yield: 8 Tortillas
Chloe Quote: “I need to roll it, OK”
Tags: Dairy Free, Tortillas
The only potstickers that I have previously eaten are the kind that come from the freezer section of the grocery store. Very, very sad. This recipe has been on my “to cook” list for a while now. I finally made them and they were super delish! Chloe even ate them! This is an adapted version of a recipe I found in an issue of Rachael Ray Magazine.
Ingredients:
2 Cloves Garlic
1/2 lb Ground Pork
4 Green Onions, roughly chopped
1/2 Cup Frozen Spinach, thawed and drained
1 Tablespoon Sesame Oil
Salt & Pepper
1/2 Tablespoon Fresh Ginger, peeled and grated
1 Package Wonton Wrappers (about 48)
6 Tablespoons Canola Oil
For the Dipping Sauce –
1/4 Cup Red Wine Vinegar
1/4 Cup Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Sesame Oil
1 Green Onion, thinly sliced
2 teaspoons Ginger, peeled and grated
1/4 teaspoon Crushed Red Pepper Flakes
Combine the garlic, pork, green onions, spinach, sesame oil, 1 teaspoon salt, pepper and ginger together in the bowl of a food processor. Pulse until combined.
Working in batches, lay out the wonton wrappers on a clean work surface. Top each with a heaping teaspoon of the pork filling. Using your finger, moisten the edges of the wonton wrapper and fold in half to make a triangle.
Again working in batches, heat 2 teaspoons canola oil in a large saute pan over medium-high heat. Once the oil is hot, add enough of the filled wontons to cover the bottom of the pan without overlapping them. Pour in 1 cup of water. Cook for 4 minutes, flip them over and cook until the water evaporates and the wontons are browned on one side. Repeat with remaining wontons.
Keep warm on a plate with a foil tent while cooking the rest.
Prepare the dipping sauce by combining all the ingredients together in a bowl.
Serve with the dipping sauce.
Yield: about 48 potstickers
Tags: Chinese, Chinese Food, Dairy Free, Dinner, Ground Pork, Pork, Spinach
If you love almonds and cilantro, you will love this chicken!
Ingredients:
1 1/2 Cups Blanched Almonds
1/4 Cup Cilantro
2 Eggs
4 Chicken Breasts
Salt and Pepper
Preheat oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Combine the almonds and cilantro in the bowl of a food processor. Pulse until the almonds are finely ground. Pour onto a plate.
On another plate, beat the eggs with a splash of water.
Season the chicken with salt and pepper. Dip in the egg, coat with the ground almonds and place on the prepared baking sheet.
Bake until the chicken is cooked thoroughly, about 20 minutes.
Serves: 4
Tags: Almonds, Chicken, Chicken Breasts, Cilantro, Dairy Free, Dinner, Gluten Free
Peanut butter soup!? You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it. The peanut butter wasn’t overpowering and it gave it a very good flavor.
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter
Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the chicken and cook until browned. Season with salt and pepper.
Add the onion, celery, carrots and bell pepper. Cook until softened, about 5 minutes.
Add the potatoes, cauliflower, diced tomatoes and broth. Bring to a bubble, then reduce to a simmer and cover. Season with salt and pepper to taste. Cook until the potatoes are softened, about 15 minutes.
Stir in the peanut butter and stir until combined.
Serves: about 8
Tags: Bell Pepper, Bell Peppers, Cauliflower, Chicken, Dairy Free, Dinner, Peanut Butter, Red Bell Pepper, Soup, Sweet Potato
This soup is a great way to stretch a buck since you can feed 4-6 people with only 3 pork chops! Also, it was a great way for me to use up the last 3 pork chops in my fridge. Since the soup is cooked for a couple hours, everything has a nice, rich flavor. This could also be made in the slow cooker. I found this recipe on AllRecipes.com and modified it to my liking.
Ingredients:
3 Bone-In Pork Chops
1 teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Chili Powder
1 Bay Leaf
3 Cups Chicken Broth
4 Cups Water
2 Tablespoons Soy Sauce
6 Yukon Gold Potatoes, cut into small chunks
3 Cups Chopped Broccoli (about 2 small crowns)
1 Carrot, diced
1 Large Onion, diced
2 Stalks Celery, diced
Put the pork chops in a large soup pot. Sprinkle with the paprika, oregano, garlic powder, salt, pepper, and chili powder. Add the bay leaf, broth and water. Bring to a boil over high heat, reduce heat to medium-low and simmer for 1 hour.
Remove the pork chops and reserve on a plate.
Add the potatoes, broccoli, carrot, onion and celery. When the pork chops are cool enough to handle, remove and discard the bones, chop up the meat and return it to the pot. Bring to a bubble, reduce heat and simmer for 1 hour.
Remove bay leaf before serving.
Serves: 4-6
Tags: Broccoli, Carrots, Celery, Dairy Free, Dinner, Gluten Free, Pork, Potato, Soup
I love my slow cooker! It makes it so easy to make dinner on busy days, weekdays, when you have guests or really just any day of the week. I always use slow cooker liners to make for an easy clean up. This recipe comes from A Year Of Slow Cooking.
Ingredients:
1 lb Ground Turkey or Beef
1 Packet Taco Seasoning (McCormick)
1 Packet Ranch Dressing Mix (or homemade – see below)
2 (15 oz) Cans Kindey Beans, drained and rinsed
2 (15oz) Cans Pinto Beans, drained and rinsed
2 (15oz) Cans Corn (or about 2 cups frozen corn + a little water)
1 (28oz) Can Diced Tomatoes
1 (15 oz) Can Tomatoes with Green Chiles
Toppings: Shredded Cheddar Cheese and Sour Cream
Brown the ground turkey or beef and place in the slow cooker. Sprinkle with the seasoning packets. Add the beans, corn and tomatoes. Stir to combine.
Cover and cook on low 8-10 hours (or high for 4-5 hours).
Serve with cheese and sour cream on top
Serves: 6
Homemade Ranch Dressing Mix
1 Tablespoon Dried Parsley
1 teaspoon Dried Dill Weed
1 teaspoon Onion Powder
1 teaspoon Dried Minced Onion
1 teaspoon Kosher Salt
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
Combine all ingredients together in a small bowl.
Tags: Corn, Crock Pot, Dairy Free, Dinner, Gluten Free, Gluten Free Ranch Dressing Mix, Ground Beef, Homemade Ranch Dressing Mix, Kidney Beans, Pinto Beans, Ranch Dressing Mix, Slow Cooker, Taco Seasoning, Tomatoes, Turkey