Cowboy Caviar

This salsa is fresh and flavorful!  The veggies combined with the beans and corn make for a hearty and healthy side dish, or snack.  The dressing adds a nice tang! You're going to love it!  I love to use my food chopper so the tomatoes and peppers are diced perfectly.

3 Roma tomatoes, seeded and diced

2 - 3 avocados, diced

1 bell pepper (orange, yellow, red or green - or any combination of them)

1 jalapeno pepper, seeded and diced into very small pieces

1/3 bunch cilantro

1/3 cup red onion, diced

15 oz black beans, rinsed and drained

15 oz black eyed peas, rinsed and drained
1 1/2 cups frozen corn (toss in frozen, they usually thaw by the time we're ready to enjoy)

Dressing:

1/3 cup avocado oil

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

Combine all salsa ingredients into a large bowl, and toss together until well combined.

In a separate bowl whisk together the dressing ingredients.  Pour dressing on salsa and mix until the dressing coats the salsa.  Serve with tortilla chips.

Rice Bowls

My family LOVES these rice bowls!  They are one of our super easy go-to meals!  Not only is it great for families, but it's a perfect meal for large groups, or girls camp!  It's a crowd pleaser!  I love that you have rice, veggies and meat all in one bowl! 

Just use your favorite gluten free teriyaki sauce.  Here are a couple that I buy: 

   

 

I use precooked Grilled Chicken Strips from Costco, to keep this recipe simple.  

1.  White rice or brown rice, cooked

2.  Vegetables - whatever you like, cooked.  

    I like to saute carrots, zucchini, yellow squash, and onions.  

    Melt 1 - 2 tablespoons butter in a large sauce pan.  

    Slice baby carrots and begin to saute them in the butter.  

    When they're about half way done, add sliced zucchini, yellow squash and sliced or diced onions.

    Cook until tender.

    

    I also like to use the Organic Frozen Broccoli - steamable bags from Costco.  

    While your other vegetables are cooking, microwave the broccoli.

3.  Chicken, or any other cooked meat 

    Chop the Grilled Chicken Strips into bite sized pieces, and place in a glass dish with a lid.  

    This keeps the chicken from drying out.  Warm chicken in the microwave, according to package 

    directions

4.  Top with Gluten Free Teriyaki Sauce

Creamy White Chicken Chili

This soup is perfect for a cold snowy day, but is great for mild temperatures as well.  It's creamy and fresh, and fills the soul!  It's simple to make, and the flavor packs a punch!

Cooking the frozen chicken thighs in the pressure cooker simplifies everything!  If you'd rather use fresh chicken thighs or chicken breasts, just cut the chicken in 1-inch cubes and saute with the onion in a large cast iron dutch oven. Either way works great!

I like to use Real salt and Real Garlic pepper, but of course you can use table salt, pepper and a little bit of garlic powder.  If you don't have a fresh lime, 1-2 tablespoons of lime juice works great!  Olive oil can also be substituted for avocado oil.  

6 frozen chicken thighs

1 quart chicken bone broth, separated

Real Salt & Real Garlic Pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons honey

Juice of 1 lime 

1 tablespoon avocado oil

1 large onion, diced

2 garlic cloves, minced

1 can green chili's

3 cans white beans, rinsed and drained

2 teaspoons cumin

2 teaspoons coriander

2 cups frozen corn

1-2 tablespoons cilantro, minced

1 cup whipping cream

salt and pepper to taste

Place 6 frozen chicken thighs in pressure cooker, and add 1 1/2 cups chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes, then let it natural release for 10 minutes.  Remove the chicken and cut into bite-sized pieces.  Save the broth!  Place chicken in a bowl and add salt, chili powder, 1/2 teaspoon cumin, honey and juice of 1 lime.  Stir together and set aside.  

In a large cast iron dutch oven, add 1 tablespoon avocado oil.  Heat to medium high, when hot add the onions and saute.  When onions are nearly done, add the garlic and green chili's and saute another 1-2 minutes.  

Using a strainer, strain the chicken broth to catch any fat remnants and pour the broth into the dutch oven.  Add the remaining broth from the 1 quart box.  Add chicken, white beans, 2 teaspoons cumin, coriander, and frozen corn.  Bring to a boil and boil for 3-5 minutes.  Add cilantro and 1 cup whipping cream.

Serve with shredded cheese and tortilla chips.

White Chocolate Cinnamon Popcorn

This popcorn is addictive!  It's sweet, crunchy and has the flavors of a cinnamon roll!  Thanks to my friend Natasha, I'm hooked on it!

1/2 cup popcorn kernels
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup corn syrup
1/2 cup butter
1/2 teaspoon baking soda
1 teaspoon vanilla
12 oz bag of Ghiradelli white chocolate, or almond bark

Line 2 cookie sheets with heavy duty tin foil.  Preheat oven to 250º.  Pop popcorn kernels into a large bowl.  Separate out any unpopped kernels.  

In a 2 quart glass bowl, combine brown sugar & cinnamon.  (Do not use a plastic bowl - it will melt.  Trust me!) Stir until combined.  Chop butter into pieces and place on top of sugar mixture.  Pour corn syrup on top.  Microwave for 30 seconds to soften the butter a little.  Stir to combine.  Microwave for 2 more minutes.  Remove and stir.  Microwave for another 2 minutes.  

Remove from microwave and stir in vanilla and baking soda.  When combined, pour over popcorn and stir until all the popcorn is coated.  

Spread popcorn onto the 2 foil-lined cookie sheets.  Place in the oven and bake for 30 minutes, stirring every 10 minutes.  Stir carefully so you don't rip the tin foil.

Spread out waxed paper or parchment paper on your counter.  When the popcorn is done baking, pour the popcorn onto the paper so it can cool. 

Melt white chocolate in the microwave using 50% power, stirring every 30 seconds until melted.  Drizzle over the popcorn.

When the popcorn has cooled, break into pieces and enjoy!

Pressure Cooker Chicken Thighs

This is my favorite!  Do you want tender, moist, delicious chicken that is super easy to make?  This recipe is for you!  Use the chicken in your favorite recipe!

Frozen chicken thighs
1 1/2 cups chicken bone broth
Salt
Real Salt Organic Garlic Pepper (or regular pepper)

Place frozen chicken thighs in pressure cooker.  Add chicken bone broth.  Season with salt and garlic pepper.  Pressure cook on high for 10 minutes.  Let it natural release for at least 10 minutes.  Release pressure, remove from pressure cooker, and shred. 

Note:  12 large chicken thighs makes about 8 cups shredded chicken

Saucy Grilled BBQ Chicken

I love saucy BBQ chicken on the grill!  You're going to love this recipe!

4-5 lbs bone-in chicken thighs

1 pint buttermilk

1 tablespoon kosher salt

2 cups Sweet Baby Ray's BBQ Sauce

Dry Rub:

3 tablespoons firmly packed brown sugar

1 1/2 teaspoons chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dry mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons paprika

1/2 teaspoon pepper

Take the skin off the bone-in chicken thighs. 

Put chicken in a large bowl or a large freezer ziploc bag.  Add buttermilk and kosher salt to brine the chicken.  Stir to combine.  Brine for at least 20 minutes or up to 2 days, in the refrigerator.

Make the dry rub by combining all the ingredients.

Preheat the grill for at least 15 minutes.  While the grill is preheating, remove the chicken from the brine.  Patt off any excess moisture with some paper towels.  Season generously with salt and the dry rub.  

Place seasoned chicken on the grill as close to the heat as you can, without it being on direct heat.  Cook for 15 minutes.  Flip chicken over and cook it until it reaches 150 degrees on an instant read thermometer inserted in the thickest part of the meat (without touching the bone).  This usually takes about 10 - 15 minutes.  Depending on the size of your chicken & the temperature of your grill this could take as little as 10 minutes, or up to 40 minutes.  If the meat hasn't reached 150 degrees after 15 minutes, flip the chicken over again, and continue to cook it.  Continue flipping every 15 minutes until it reaches 150 degrees. 

Using a pastry brush baste the chicken with BBQ sauce and move it to direct heat.  Cook for 2 minutes over direct heat.  Flip chicken over and baste the other side with BBQ sauce.  Cook for 2 more minutes.  Repeat until your chicken is as charred and saucy as you like it.  Cook the chicken until it reaches a temperature of 165 degrees on an instant read thermometer inserted in the thickest part of the meat (without hitting a bone).

Steakhouse Garlic Mashed Potatoes

This has become one of our favorite potato recipes!  It's a delicious potato side that you can serve with just about anything, and it doesn't need gravy!  You can use baby red potatoes with the skins on, or a regular russet potato, peeled.  You're going to love these!

6 cups chicken broth
5 lbs red potatoes unpeeled, or russets peeled
5 cloves garlic, whole
1/2 cup butter
4 ounces cream cheese
1/2 cup - 1 cup buttermilk
1 teaspoon salt

Bring the chicken broth to a boil in a large pot over high heat.  

Meanwhile, cut the potatoes into 1 inch pieces.  Place the potatoes and garlic cloves into the boiling chicken broth.  Boil until the potatoes are tender, about 15 minutes.

Strain the potatoes and put back into the large pot.  Add in butter, cream cheese, and salt.  Add the buttermilk.  You can add just a 1/2 cup of buttermilk, or up to 1 cup, depending on how you like it.  Mash everything together, until well combined.  Serve!

Street Tacos

These street tacos are not only delicious, but are so fun to eat!  It's a perfect recipe for a busy schedule because you can get the meat marinating earlier in the day, and it's quick to cook up when you're ready.  I like to serve them with Mexican Rice, and tortilla chips & guacamole.  Some of my kids put the rice and the guacamole in the taco too!  Also super yummy!  When I make this for my family I do one recipe of steak, and one of chicken.  We need 3 lbs of meat to serve about 8-9 people. 

2 tablespoons gluten free soy sauce or tamari sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon avocado oil
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano

1 1/2 pounds steak or chicken, cut into 1/2 inch pieces

1 tablespoon avocado oil

12 mini corn tortillas
red onion, diced
1/2 bunch of cilantro, diced
1 lime, cut into wedges

In a large ziploc bag, combine soy sauce, lime juice, 1 tablespoon avocado oil, garlic, chili powder, cumin and oregano.  Mix together.

Add steak or chicken and marinade in the fridge for 1 to 4 hours.  Turn the bag occasionally.

Heat 1 tablespoon avocado oil in a large skillet over medium high heat.  At steak or chicken and cook until meat is done.

Serve in a warm corn tortilla topped with red onion, cilantro and lime juice if desired.  Enjoy!

Mexican Rice

One of my favorite things about Mexican restaurants is the yummy mexican rice! This recipe is so perfect. It's great as a side for street tacos, burritos... anything Mexican!

1 (28 ounce) can whole peeled tomatoes
1 onion, quartered
2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/3 cup canola oil
2 cups long-grain white rice
1 jalapeno, or serrano pepper, seeded and minced
4 to 5 cloves garlic, minced
Optional: 1/4 cup cilantro chopped

Place tomatoes and onion in a blender or food processor and blend until smooth. 

Transfer 2 cups of the tomato mixture to a saucepan. (Use the rest of the tomato mixture for another use.)  Add chicken broth, salt, and cumin, and bring to a boil.

Meanwhile, in a large saucepan heat oil on medium high. When hot, add the rice and saute for about 5 minutes until it's lightly toasted. Lower the heat and add jalapeno. Cook for 2 minutes. Add garlic and cook another 30 seconds.

Pour boiling tomato/broth mixture into pan with the rice. CAUTION: Be careful because it can spatter all over! Stir to combine. 

Cook for 20-25 minutes until rice is soft. Fluff rice. If desired, add cilantro and fluff again.

Pressure Cooker Brown Rice

Pressure cooking brown rice is hands down the best way to cook it!  It's much quicker, and super yummy!

2 cups brown rice
2 cup water

1/2 teaspoon salt

Put brown rice, water and salt in pressure cooker.  Cook on high pressure for 22 minutes.  Quick release, and serve!