Favorite Summer Recipe

I LOVE this recipe! It's great as a dip with Scoops chips or as a side dish to grilled chicken...really good as a summer lunch or easy to make a batch to take to a BBQ. So yummy!!

Black Bean & Corn Salsa
Mix together in a large bowl:
1 can black beans, drained & rinsed
1 can garbanzo beans (pinto or Great Northern can be substituted), drained & rinsed
1 small can corn (or half of a regular size can), drained
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3/4 mango, peeled & chopped
1/4 red onion, chopped
handful of cilantro, remove large stems & chop

Heat in a saucepan, until bubbly & incorporated:
1/2 cup oil (I use olive oil)
1/2 cup vinegar (I use apple cider)
2 Tbsp brown sugar

Pour sauce over bean & veggie mixture. Add the juice of one lime or 1/2 lemon. Add enough salt

& pepper to taste.

It's best if you marinate it at least several hours or overnight.

New to Us Recipes

I tried some new recipes this week, and after tweaking them a bit to better fit our family, I have some new favorites!!

"Glazed" Chicken Stirfry (based on this recipe)
Chicken breast strips -- about 12 strips
1 Tbsp raw honey
3 Tbsp apple cider vinegar
3 Tbsp orange juice
2-3 Tbsp soy sauce
2 tsp cornstarch
2 Tbsp oil
4 cups cut-up vegetables -- I used sugar snap peas, carrots, squash and mushrooms

Mix honey, vinegar, orange juice, soy sauce and cornstarch in a bowl. I marinated the chicken strips in the sauce.

Heat oil in a skillet; add chicken (not the sauce) to the skillet and stirfry until no longer pink. Add vegetables and enough of the sauce to glaze the stirfry to the skillet. Cook until vegetables are tender but still slightly crisp.

Serve over rice, noodles or sauteed cabbage.

This Dijon Chicken Marinade was really good. I left out the cayenne pepper since I was serving it to the kids as well. It had a great flavor!

Skillet Shepherd's Pie

1lb ground turkey
1/4 medium onion, chopped
1 tsp dried thyme leaves
1 tsp dried oregano
salt & pepper to taste
1 large potato, cubed
2 carrots, chopped
1/4 to 1/2 cup chicken broth
1 Tbsp ketchup (or tomato paste or 1 can diced tomatoes, drained)

1. Cook ground turkey, onion, thyme, oregano, salt & pepper in a skillet until turkey is no longer pink.

2. Add potatoes and carrots to the turkey. Pour in chicken broth and ketchup/tomatoes and simmer until potatoes and carrots are tender, adding more broth if needed.

Quick Cooked Cabbage

Original recipe found here (FamilyFun).


Quick Cooked Cabbage
2 pieces sliced bacon, cut into 1-inch pieces
1/4 cup chopped onion
1 1/4 lbs cabbage, sliced
1 tsp dried parsley flakes
3/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano


1. Cook bacon in large skillet over medium heat until crisp; remove bacon and reserve drippings in skillet. Crumble bacon and set aside.


2. Cook chopped onion in drippings over medium heat for 2 minutes, stirring often.


3. Add cabbage and next four ingredients; cook, stirring for 1 minute.


4. Cover and cook until tender. Transfer to a serving dish and sprinkle bacon on top.

Chop Suey

Cook until tender:
1lb lean pork, cut into strips (I use a pork tenderloin)
2 Tbsp vegetable oil

Add to meat and cook 3 minutes:
1/2 cup sliced onions
1/2 cup sliced bell pepper
2 cups thinly sliced bok choy (I'm using green cabbage this time)
1 cup sliced celery
1 cup sliced mushrooms

Add to above and cook until thickened:
1 cup chicken broth (or 1 cup water + 1 bouillon cube)
1 Tbsp cornstarch mixed with 1/4 cup water

Add to above and heat thoroughly, then serve over rice:
16oz can bean sprouts, drained
1 can water chestnuts, drained
1/2 tsp salt
1/2 tsp ground ginger
2 Tbsp soy sauce (or more to taste)
*can also add dash sesame oil

**Vary the vegetables to your taste.

Pecan Crusted Tilapia

I am using this recipe from Faithful Provisions, but I will make a few changes to make it gluten-free/dairy-free:

1/2 cup pecan pieces
1/2 cup bread crumbs (I buy gluten-free bread crumbs at Whole Foods)
1/4 cup GF flour mix
1/2 cup rice milk
1 egg
1 to 1 1/2 lb tilapia fillets
salt/pepper/paprika
1/4 cup canola oil

Process pecans in a food processor until chopped well; combine with bread crumbs in a bowl.
Place flour in a second bowl.
Blend milk and egg together in a third bowl.

Preheat large skillet on medium heat. Sprinkle both sides of fish with salt/pepper/paprika.

Dip fillets in flour (coating both sides), then dip in egg mixture (allowing excess to drip off). Finally, dip in pecan/bread crumb mixture.

Pour oil in skillet, swirl to coat. Add fish and cook 2-3 minutes on eat side until golden on outside and flaky on inside.

Oven Fried Drumsticks

12 chicken drumsticks
paprika, garlic powder, salt and pepper
Egg wash (eggs scrambled with milk added) or 4 Tbsp butter
1 cup bread crumbs

Remove skin from drumsticks.
Sprinkle drumsticks with with paprika, garlic powder, salt & pepper.
Dip in egg wash or butter, then roll in bread crumbs.
Bake at 350 degrees for one hour, or until cooked through.

Pork Chops Supreme

6 pork chops
dash of salt & pepper
dash of garlic powder (optional)
4 cups thinly sliced potatoes
1 can cream of mushroom or celery soup (homemade version here)
1 cup milk
2 Tbsp chopped onion

Season pork chops with salt, pepper and garlic powder. Brown in a skillet on both sides.
Arrange potatoes in a 2-qt baking dish. Place pork chops on top.
Mix soup, milk and onions and pour over the top.
Bake at 375 degrees for 1 to 1 1/4 hours, until potatoes are tender.

Turkey Taquitos

Corn tortillas
Turkey meat, cooked and shredded (you can also use chicken, ground turkey or ground beef)
1 pkg Taco seasoning mix (or use this homemade version)
1 cup Turkey broth
**Optional add-in's: diced onion, can of green chilis, can of tomatoes drained, shredded cheese

Soften tortillas in a skillet of oil over medium heat and drain on paper towels.

Warm turkey meat in a separate skillet on medium-high heat and add in taco seasoning and 1 cup turkey broth. Cook until all is incorporated and warmed through. Add in any other ingredients (sauteed onion, green chilis, drained tomatoes, etc), except for cheese. Warm through and remove from heat.

Spoon 1/2 to 3/4 Tbsp meat mixture onto lower 1/3 of tortilla and add a pinch of shredded cheese (if you are using cheese). Roll tortilla tightly and place on a cookie sheet.

Continue until all tortillas are rolled.

Bake at 350 degrees for 20 minutes, until crispy and warm. Top with lettuce, cheese, guacamole, sour cream and salsa. Or use the taquitos to dip in sour cream/salsa/guacamole.

*You can flash freeze prior to baking (place taquitos on a cookie sheet in the freezer), then transfer them to a ziploc bag back in the freezer until ready to use.

Turkey Tetrazzini

1 pkg spaghetti noodles (8oz) -- I use deBoles rice noodles since we don't eat wheat
approx 2 cups turkey meat, cooked & chopped/shredded
1 small jar pimentos, drained
1 can cream of chicken/celery/mushroom soup (or use this homemade version)
3/4 cup turkey broth
Parmesan cheese
**Optional add-in's: peas, red pepper, mushrooms, shredded cheese, onions

Cook spaghetti noodles according to package instructions to al dente.

Spread turkey meat in bottom of a 9x13 pan. Mix in drained pimentos & any other vegetables you are using.

Drain spaghetti noodles and add to the turkey/veggie mixture. Mix in cream soup and broth.

Sprinkle Parmesan cheese on top and bake at 350 degrees for 30 minutes or until bubbly.

Homemade "Cream Soup"

I began making my own cream soups, primarily because the canned versions contain wheat and milk ingredients. But, the canned versions of cream soups found in the grocery are full of preservatives that we try to avoid anyway. So, here is the recipe that I follow...you can change it up to make any of the cream soups.

Basic Cream Soup
Melt in a saucepan over medium-high heat:
3 Tbsp butter (or margarine)

Whisk in (cooking until bubbly)
3 Tbsp flour (I use the GF all-purpose flour mix)

Slowly add (using whisk so lumps do not form)
1 cup milk (rice milk or almond milk is fine if you're dairy-free)

Cook until thickened and completely incorporated. Add salt & pepper to taste.

**Options for changing it up:
Cheese sauce: Add 1/2 cup shredded cheese and 1/4 tsp dry mustard after you add the liquid.
Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp chopped onions in the butter before adding the flour.
Cream of celery: Saute 1/2 cup finely chopped celery and 1 Tbsp chopped onions in the butter before adding the flour.
Cream of chicken: Use chicken broth as the liquid instead of milk or you can use 3/4 cup chicken broth & 1/4 cup milk if you like it creamier.

This basic recipe will make the equivalent of 1 can of condensed cream soup. It might be slightly more liquid. You can make it thicker by using 4 Tbsp butter/4 Tbsp flour and 1 cup liquid.

Ultimate Recipe Swap: February 25, 2010

I'm joining in the Ultimate Recipe Swap today at www.lifeasMom.com. The topic is Lunchtime, so here is my super simple lunch recipe that both kids LOVE:

Chicken Salad

chicken, shredded (I like to use leftover roasted chicken b/c it's seasoned so well)

carrots & celery, processed into small pieces (I use leftover roasted veggies if I have them)

dried dill or oregano
dill pickle relish

mustard (regular yellow or spicy Dijon)

1-2 Tbsp mayonnaise

Shred the roast chicken and stir in processed carrots & celery. Add a few shakes of dried dill or oregano (depending on which flavor you like best). Add a little relish, a little mustard and 1-2 Tbsp mayo. Mix well and add more if needed.

We like it on sandwiches or in a bowl with "dippers" (crackers, chips, carrot sticks, etc). We serve it with a side of whatever fruit we have on hand. Easy lunch!

Taco Night

Taco seasoning packets contain MSG and other preservatives/flavorings that I try to avoid. It is super easy to make your own taco seasoning, and you can store it in a glass jar in the pantry. Here is the combination that I use (I leave out the chili powder, because my husband does not care for it. But I will include it below as most people do use it).

Taco Seasoning Mix
6 tsp chili powder
5 tsp cumin
5 tsp paprika
3 tsp onion powder
3 tsp garlic powder
1 tsp salt
1/8 to 1/4 tsp cayenne pepper (optional)

Mix well and store in an airtight glass jar in the pantry.

For tacos, sprinkle a generous amount on browned ground meat, add 1/2 cup water and warm through.

**On taco night, I like a taco salad...romaine lettuce, tomatoes, red peppers, seasoned black beans, garbanzo beans, taco meat, purple onions and avocado...YUM!

Gluten Free All-Purpose Flour

This mix works so well as an all-purpose flour in thickening and baking. It makes 3 cups of flour.

2 cups brown rice flour
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca starch/flour

Mix all together. It keeps longer when stored in the refrigerator.

Ranch Dressing

We do not eat dairy, but my son loves to dip food! So, here is our favorite Ranch Dressing recipe...

1 cup mayonnaise
1/2 cup yogurt (we use plain goat yogurt...you can use plain yogurt or sour cream)
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp ground pepper

Mix all together and store in a glass jar in the refrigerator.

Baked Teriyaki Chicken

1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup soy sauce
1/2 cup orange juice
1/4 cup cider vinegar
1/2 tsp ground ginger
1/4 tsp ground black pepper
8-12 skinless chicken thighs

1. Preheat oven to 425 degrees. Place chicken thighs in a baking dish.
2. In a bowl, whisk together cornstarch, water, soy sauce, orange juice, cider vinegar, ginger and pepper until thoroughly combined.
3. Pour sauce over chicken and bake for 30 minutes. Turn chicken over and bake for an additional 30 minutes, until chicken is thoroughly cooked.

Serve with sauce over rice and stirfried vegetables or shred and serve in wraps.

Dijon Chicken

4 boneless, skinless chicken breasts
salt & pepper (to taste)
1/2 red bell pepper, cut into strips
1/2 onion, diced
2 cups chicken broth
3 Tbsp all-purpose flour
3 Tbsp Dijon mustard

1. Preheat oven to 375 degrees.
2. Sprinkle chicken with salt and pepper and place in baking dish. Top with onions and red peppers.
3. In separate bowl, whisk together chicken broth, flour and Dijon mustard.
4. Pour Dijon sauce over chicken.
5. Bake at 375 degrees for about 50 minutes or until chicken is thoroughly cooked.

Serve over rice or slice chicken and mix with cooked pasta.

Jambalaya

1 Tbsp olive oil
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tsp salt (to taste)
1/2 tsp pepper (to taste)
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1 Tbsp ketchup
2 1/2 cups chicken broth
1 cup uncooked long-grain white rice
1 pkg Italian Turkey Sausage, sliced into bite-size pieces

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Saute onion, red & green bell peppers until tender; add sausage and saute until cooked through.
3. Mix in the remaining ingredients through chicken broth. Bring to a boil, stir in rice, cover, reduce heat and simmer for about 20-30 minutes or until rice is done and most of the liquid is absorbed.

Turkey Meatballs

1 lb ground turkey
2 medium eggs
Couple shakes of Italian Seasonings
Couple shakes of Worcestershire Sauce
2 handfuls quick oats
salt & pepper

In mixing bowl, combine all ingredients and mix well.
Shape into balls and place on a baking pan.
Bake at 350 degrees for 30-35 minutes or until thoroughly cooked.