The following recipes were recently posted on Jen's Recipe Box:
Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
Labels: Chicken, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Recipe Clones, Soups Sandwiches and Sauces, Soy Free
Jen's Gluten Free Gravy and Cream Soup Substitute
Labels: Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soups Sandwiches and Sauces, Soy Free, Substitutes
Creamy Slow Cooker Chicken (Chicken and Rice)
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Gluten Free, Soy Free
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Sunday, April 10, 2011
Recipe Roundup: Jen's Recipe Box
The following recipes were recently posted on Jen's Recipe Box:
Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes
Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free
Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free
Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes
Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free
Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free
Tuesday, March 29, 2011
Gay's Chow Mein
This is Mom's chow mein she makes for our Chinese Food Dinners. It's fairly basic, but I love this chow mein, probably because of it's simplicity.
Gay's Chow Mein
chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste
I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth. I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc. When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste. We serve it over rice or noodles.
GLUTEN FREE DIRECTIONS: Use gluten free chicken broth and soy sauce.
SOY FREE DIRECTIONS: Use soy free chicken broth. Use a soy sauce substitute.
Source: Mom
Gay's Chow Mein
chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste
I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth. I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc. When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste. We serve it over rice or noodles.
GLUTEN FREE DIRECTIONS: Use gluten free chicken broth and soy sauce.
SOY FREE DIRECTIONS: Use soy free chicken broth. Use a soy sauce substitute.
Source: Mom
Tuesday, March 15, 2011
Cream of Chicken Soup
2 cups milk
1/2 cup cornstarch
2 cups water
4 chicken bouillon cubes
(optional, small cut up pieces of cooked or canned chicken)
Whisk cold milk and cornstarch together in cold saucepan, bring to a simmer over medium heat, cooking until thickened, stir frequently, add 2 cups boiling water and 4 bouillon cubes, whisk and cook until cubes are completely dissolved. Add to your favorite recipe.
Makes the equivalent of 2 cans condensed soup. If it's too thin, reduce water by 1/2 cup.
*Note, I've found that when cooking with cornstarch it doesn't do well to cook all day long, so when I made Hawaiian Haystacks in my crockpot, I cooked the chicken with the water and chicken bouillon and then before I served it I used a saucepan to bring the cornstarch and milk to a simmer until it was thick, then stirred it in before serving.*
GLUTEN FREE and SOY FREE DIRECTIONS:
Use gluten and soy free bouillon.
1/2 cup cornstarch
2 cups water
4 chicken bouillon cubes
(optional, small cut up pieces of cooked or canned chicken)
Whisk cold milk and cornstarch together in cold saucepan, bring to a simmer over medium heat, cooking until thickened, stir frequently, add 2 cups boiling water and 4 bouillon cubes, whisk and cook until cubes are completely dissolved. Add to your favorite recipe.
Makes the equivalent of 2 cans condensed soup. If it's too thin, reduce water by 1/2 cup.
*Note, I've found that when cooking with cornstarch it doesn't do well to cook all day long, so when I made Hawaiian Haystacks in my crockpot, I cooked the chicken with the water and chicken bouillon and then before I served it I used a saucepan to bring the cornstarch and milk to a simmer until it was thick, then stirred it in before serving.*
GLUTEN FREE and SOY FREE DIRECTIONS:
Use gluten and soy free bouillon.
Sunday, January 30, 2011
Marieta's Egg Rolls
This is the our famous egg roll recipe we make for our Chinese food dinner.
Marieta's Egg Rolls1/2 cup bean sprouts
1/2 cup pork -- cooked and chopped
1/4 cup shrimp -- cooked and chopped
1/4 cup celery -- chopped
1 tablespoon onion -- minced
1 large egg -- beaten
1 tablespoon oil
1 tablespoon soy sauce
1/2 tablespoon sugar
1/4 teaspoon salt
wonton skins
Mix everything and wrap in egg roll skins, sealing with egg. Fry.
GLUTEN FREE DIRECTIONS: Use gluten free soy sauce and rice paper wrappers.
SOY FREE DIRECTIONS: Use a soy sauce substitute.
HOW TO USE RICE PAPER WRAPPERS: Dip wrapper in water for 5-6 seconds until pliable. Fill wrapper with meat filling and roll up according to package directions, sealing with water as much as possible. Fry or bake. To bake, preheat oven to 425 degreesF. Place egg rolls on a baking sheet that has been sprayed with cooking oil. Spray egg rolls with cooking spray. Bake for 15-20 minutes or until nice and crispy.
Source: Mom (from Aunt Marieta)
MOM'S NOTES: This is the original recipe I got from Aunt Marieta. I use ground turkey or chicken now, and have rarely put in chopped shrimp, sometimes adding chopped cabbage and chopped mushrooms. (Marieta's recipe is the best.)
Marieta's Egg Rolls1/2 cup bean sprouts
1/2 cup pork -- cooked and chopped
1/4 cup shrimp -- cooked and chopped
1/4 cup celery -- chopped
1 tablespoon onion -- minced
1 large egg -- beaten
1 tablespoon oil
1 tablespoon soy sauce
1/2 tablespoon sugar
1/4 teaspoon salt
wonton skins
Mix everything and wrap in egg roll skins, sealing with egg. Fry.
GLUTEN FREE DIRECTIONS: Use gluten free soy sauce and rice paper wrappers.
SOY FREE DIRECTIONS: Use a soy sauce substitute.
HOW TO USE RICE PAPER WRAPPERS: Dip wrapper in water for 5-6 seconds until pliable. Fill wrapper with meat filling and roll up according to package directions, sealing with water as much as possible. Fry or bake. To bake, preheat oven to 425 degreesF. Place egg rolls on a baking sheet that has been sprayed with cooking oil. Spray egg rolls with cooking spray. Bake for 15-20 minutes or until nice and crispy.
Source: Mom (from Aunt Marieta)
MOM'S NOTES: This is the original recipe I got from Aunt Marieta. I use ground turkey or chicken now, and have rarely put in chopped shrimp, sometimes adding chopped cabbage and chopped mushrooms. (Marieta's recipe is the best.)
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