My Sweet Marie

Archive for November 2012

I have been making these a lot lately! My family loves to smother them in sour cream and then dunk them in salsa as if they’re having Oreos and milk! They knows how to have fun! I am dairy and gluten-envious! I watch in envy as they devour up these tasty treats! Here’s how to make this quick and simple treat!

Ingredients:

  • shredded cheese (cheddar,mozza, swiss etc)
  • sliced onion
  • thinly sliced red or green peppers
  • cooked and shredded chicken(optional)
  • cooked taco meat (optional)
  • cooked shrimps
  • garlic
  • flour or corn tortillas

Directions:

  1. Heat a non stick fry pan up and toss in one tortilla.
  2. Cover with any ingredients you’d like in there such as cheese, meat and/or veggies.
  3. Top with another tortilla.
  4. Fry till crisp on one side then flip and repeat!
  5. Place the golden quesadilla on your cutting board and cut into 1/6 ths.
  6. Serve with sour cream and salsa on the side and dip till your are content!
  7. Serve with mexican salad and call it dinner!
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This dish goes great with the Salsa chicken! It’s easy, tasty and healthy!

Ingredients:

  • 2 cups refried beans or 1 can
  • 3/4 cup salsa or tomatillo salsa or a mix of both
  • 1/2- 1 cup shredded cheese
  • sliced jalapenos optional

Directions:

  1. spray a small casserole dish or grease with a bit of olive oil.
  2. Spread the beans in the bottom of the pan.
  3. Spread the salsa over top of that. I use whatever salsa I have on hand, sometimes I mix a bit of the green with the red!
  4. Sprinkle the cheese over top!
  5. if using jalapenos, sprinkle over the cheese.
  6. bake at 350 for 45 minutes or till cheese is bubbly!

** I have made this without the cheese either because of allergies or I didn’t have it, and it is still yummy! I also have done it with Dayia cheese for myself and it’s still good! I do a separate casserole for me!

Here’s another chicken recipe Colette! A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture and baked in a hot oven. Turn and baste the chicken every 10 minutes for flavorful, brown, tender meat.

Ingredients:

  • 2 (3 pound) chickens, each cut into 8 pieces
  • 1 cup unsweetened pineapple juice
  • 1/2 cup soy sauce (gluten-free tamari)
  • 1/2 cup brown sugar
  • 1/3 cup ketchup
  • 1/4 cup sherry
  • 1 (2 inch) piece fresh ginger, crushed
  • 3 cloves garlic, crushed
  • 4 green onions, chopped
  • 1/4 teaspoon dry mustard

Directions:

  1. Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
  2. Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
  3. Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
  4. Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning.  An instant-read meat thermometer inserted into the thickest piece of piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

This is my go to recipe when I have no idea what I want. I can have rice with it, salad with it or just veggies, it all depends on what I have on hand. It’s easy and requires little time or effort. Somedays that’s all you can do! The best part is it is nutritious and delicious! Let me know if this is how you do it!

Ingredients:

  • 1 whole chicken or chicken pieces (legs,breasts,thighs,wings etc)
  • 1-2 tbsp olive oil
  • 2-3 garlic cloves
  • paprika,thyme,slat and pepper

Directions:

  1. If you have pieces, toss them with the oil and spices, feel free to add any others you may like. Lay flat on a cookie tray lined with parchment paper.
  2. Do not cover, roast at 375 for about 1 hour or till ready.
  3. If you are doing a whole chicken, rub the chicken with the oil and sprinkle on the herbs and spices.  Place in a casserole or roasting pan but do not cover! You may need a tiny bit of water or wine at the bottom of the pan though for the full chicken.  Will take 1.5 -2 hours depending on size.
  4. My Mom’s favourite way to serve chicken is with bow ties. She boils up the chicken bouillon and cooks the bow ties right in the broth but does not drain them, let the broth thicken, very yummy! Sadly, I have yet to find gluten-free bow ties, please tell me if you have!

I was talking with my sister today and she said I need a few new ideas for chicken! here’s a quick and easy one for you Colette! You don’t have to do the sour cream if you have allergies but it sure would be good if you could! Here’s how to do it!

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 4 teaspoons taco seasoning mix
  • 1 cup salsa
  • 1 cup shredded Cheddar cheese or any cheese you can have!
  • 2 tablespoons sour cream (optional)

Directions

  1. Preheat oven to 375  degrees F (190 degrees C)
  2. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Here’s a salad recipe from Jamie Oliver! It is colourful, tasty and healthy! what more can we ask for?

Ingredients:

  • 2 raw beets,trimmed,scrubbed and quartered
  • 1/4 red cabbage, quartered
  • 2 large carrots, scrubbed and trimmed
  • 2 pears, stems removed
  • 1 cup walnut halves
  • 2 handfuls of curly parsley

Dressing:

  • 1 tbsp mayo
  • 2 tsp mustard
  • 3 tbsp apple cider vinegar
  • 6 tbsp olive oil
  • sea salt
  • dash of worcestire sauce(careful, not gluten-free)
  • hot sauce

Directions:

  1. Push the veggies through the grater blade of your food processor starting with the beets,then all others in the order above. Do the beets first  so they don’t stain the other veggies.
  2. Turn the veggies out on a platter, toss with the dressing, parsley and nuts.
  3. Enjoy!

Here’s a little twist on your chicken dinner! I don’t know about you but we eat a lot of chicken so I am always trying new chicken ideas! this is different and tasty! let me know what you think!

Ingredients:

  • 1 3/4 chicken breast, boneless cut into 1″ pieces
  • 1 lb of turkey sausage links cut into 1″ pieces
  • 1 large red pepper, chopped
  • 1 cup chopped onions
  • 2 cloves of garlic chopped
  • 1 tsp oregano
  • 1/2-1 tsp pepper flakes
  • 1 can (28oz) diced tomatoes
  • 1 can tomato paste
  • 1 cup raw long grain rice
  • 2 cups water
  • 1 can artichokes hearts drained
  • 1 can ripe olives, drained ( I skipped this ingredient!)

Directions:

  1. Spray a 4 quart slow cooker with cooking spray. Mix chicken,sausage, pepper, onions,garlic, oregano,pepper flakes, tomatoes and tomato paste in slow cooker. cover, cook on low for 6-8 hours.
  2. Cook rice before serving the dinner according to directions on pkg.
  3. Just before serving, stir in artichokes and olives into chicken mixture. cover and cook till hot. Serve over the rice!
  4. Enjoy!