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.

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).

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!

Korean Beef Bowl

This is a quick and easy meal to throw together last minute, and it tastes amazing!  My kids love it!  You can serve it with just beef and green onions, or you can add vegetables!  You can saute some squash & carrots or whatever you have in your fridge, or just buy a bag of frozen mixed veggies!  

1 lb hamburger

3 cloves garlic, minced

1/4 cup brown sugar, packed

1/4 cup GF soy sauce 

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/2 teaspoon crushed red-pepper flakes (optional)

2 green onions, sliced (optional)

1 lb frozen mixed vegetables

In a small bowl whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes.  

Brown hamburger in a large skillet.  When it's almost done, add the garlic.  When browned, drain excess fat if needed.  

Add the sauce and green onions to the meat and simmer 3 - 5 minutes.  If you're adding vegetables, add them when you add the sauce and cook until the vegetables are tender.  

Serve over rice.

Note:  If you double this recipe, don't double the sesame oil until you taste it to see if it needs it.

Shrimp Tacos

These tacos are delicious and quick to make!  Serve them in a corn tortilla with cabbage, avocado cream sauce and pepper-jack cheese!  We like to warm the tortilla with some cheese first, before layering with cabbage, shrimp and avocado cream sauce.

Corn Tortillas

Cabbage, chopped

Shrimp

Avocado Cream Sauce

Pepperjack cheese (or any cheese you'd like)

Shrimp

24 oz shrimp, raw and deveined with tail off

2 tablespoons butter

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon paprika

1 tablespoon chili powder

Melt butter in a large saucepan.  In a bowl, toss shrimp, salt, paprika and chili powder.  Add shrimp and garlic to the buttery pan.  Saute, stirring occasionally until shrimp is pink.  About 4-5 minutes.

Avocado Cream Sauce

1 avocado

1/4 cup cilantro

1 clove garlic, minced

1/4 cup sour cream

3 tablespoons avocado oil

juice of 1 lime

Place all ingredients in a blender.  Blend until smooth.

Copycat Zupas Tomato Basil Soup - Instant Pot

Zupas Tomato Basil Soup is one of my all time favorite things.  I've tried several different recipes for Tomato Basil soup and I've liked some of them, but this hands down is my fav!  It tastes exactly like it!  Wahoo!  It's thick and creamy and fills my whole soul with comfort!  Yum!  Thanks to my sister for sharing it!  The original recipe came from devourdinner.com.  I like to use the S&W Tomatoes (Stewed Italian Recipe) and Costco's Kirkland Basil Pesto, for the canned tomatoes and the pesto.

3 tablespoons butter

3 stalks celery, diced

1 cup onions, diced

4 14.5 oz cans Italian Stewed Tomatoes 

1 cup basil pesto 

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup chicken broth

1 1/2 cups heavy whipping cream

Fresh Parmesan to garnish

Place butter in the Instant Pot.  Add celery and onions.  Saute until soft, stirring often.  Add canned tomatoes, pesto, sugar, salt and chicken broth.  Cook on high pressure for 5 minutes.  When finished, use quick release to release the pressure.  Pour hot soup in blender and blend until smooth.  (Or you can use an immersion blender.)  Pour blended soup back into the Instant Pot.  Stir in whipping cream.  If the cream cooled the soup down too much, just press the saute button, and heat it for a minute or two.  Turn off saute when it's the temperature you'd like, and press keep warm.  Serve with fresh parmesan if desired.

Moroccan Lentil Stew

This hearty curry vegetable stew is delicious and warms the soul!  If you want it to be more of a soup and less of a stew then add 1 1/2 more cups of broth.  You can also increase the cayenne pepper if you want it spicy.  I use homemade canned whole tomatoes, but you can use 32 oz of any canned tomato you'd like.  

2 tablespoons olive oil
1 onion
4 cloves minced garlic

4 ribs celery diced

1 1/2 teaspoons cumin

1 teaspoon turmeric

1 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1 15 oz can chickpeas, rinsed and drained

1 quart whole tomatoes

1 lb frozen cauliflower florets

2 cups sliced carrots

4 cups vegetable broth

1 bay leaf

1 cup red lentils

Saute onion in olive oil over medium heat.  Prepare celery then add to the onions and saute for 3 more minutes.  Add garlic, cumin, turmeric, cinnamon and cayenne pepper to the pot.  Stir and cook for 1-2 minutes.

Add tomatoes, chickpeas, frozen cauliflower, carrots, broth, and a bay leaf.  Turn heat to high, place a lid on, and bring soup to a boil.  Add lentils and let it come back to a boil.  Turn heat down to low and simmer for 30 minutes with the lid on.

Remove bay leaf, and salt to taste.

Favorite Chili

This is by far my favorite chili recipe!  I took some things I liked from a few of my past recipes and combined it to make the best chili ever!  It's thick and chunky and soothes the soul on a cold day!  

It has just a little kick if you put in a whole jalapeno, but I wouldn't say it's spicy.  If you'd rather not have that extra heat, you could just put in 1 tablespoon jalapeno, seeded and finely chopped. 

1 lb ground beef

2 onions or 1 extra large onion

1 cup green pepper, diced

1 jalapeno, seeded and finely chopped  

1 (10 ounce) can Mexican-style tomatoes (Rotel - Mild Diced Tomatoes and Green Chilis)

1 (29 ounce) can tomato sauce (or four 8 ounce cans tomato sauce)

1 quart homemade canned tomatoes, or store bought crushed tomatoes

2 tablespoons cumin

2 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon paprika

2 (14 ounce) cans kidney beans, drained and rinsed

1 (14 ounce) can black beans, drained and rinsed

Toppings - sour cream, shredded cheddar cheese

Cook ground beef with onions and peppers in a large cast iron pot or dutch oven.  Season with salt and pepper.  Drain excess grease and add the rest of the ingredients.  Bring to a boil, then cover and simmer for 30 - 60 minutes.

Honey Walnut Shrimp

This shrimp recipe is a favorite!  It's easily doubled for a larger group.

1 lb. medium or large shrimp, raw, deveined and shelled

1 egg white
1/8 teaspoon kosher salt
3/4 cup cornstarch or tapioca starch
1 cup canola oil for frying

1/4 cup mayonnaise

2 tablespoons honey

2 tablespoons sweetened condensed milk

1 tablespoon fresh lemon juice

Candied walnuts

Rinse and dry shrimp.  Marinate in egg white and salt in a large ziploc bag for 20 minutes.  

While shrimp is marinating make the sauce in a medium bowl.  Whisk together the mayonnaise, honey, sweetened condensed milk, and fresh lemon juice.  Set aside.

Also, make candied walnuts while shrimp is marinating:

     In a medium skillet heat 1 cup walnut pieces, 1/4 cup sugar and 1 tablespoon butter.  Heat over medium heat for 5 minutes, stirring constantly so it doesn't burn.  Transfer immediately to a sheet of parchment paper and separate the nuts quickly using a spatula.

    
After shrimp has marinated, add cornstarch and toss to coat.  Place shrimp in a medium skillet with hot oil to fry.  (It only takes a few minutes.)  Shrimp will be pink when cooked.  Remove from the skillet with a slotted spoon and place on cooling rack to let the excess oil drip off.  Make sure to not overcook the shrimp.

Put shrimp in the bowl with the sauce and toss with the sauce to combine.  Serve over hot rice and top with candied walnuts.

Easy Alfredo

This might just be my favorite Alfredo recipe.  I got it from my friend Natasha.  We've had it at multiple youth activities and it's always a huge hit!  It's so delicious and simple to make!  It's easy to double to feed a crowd.  You can serve it in a warmed crockpot.

The noodles in this photo are my new favorite as well!  They are cauliflower noodles from Costco!  I'm not sure I'll use anything else!  You have to try them!

1/2 cup butter
8 ounces cream cheese
2 teaspoons garlic powder
2 cups milk
1 cup Parmesan cheese
1/8 teaspoon pepper
corn starch slurry to thicken if desired

Melt butter and cream cheese together.  Add pepper and garlic powder.  Add milk a little at a time stirring until creamy.  Add cheese last and stir until melted and creamy.  Thicken with a few tablespoons of cornstarch and water if desired. 

Peruvian-Style Chicken

My son is currently serving as a missionary for the Church of Jesus Christ of Latter-day Saints in Peru.  We were so excited to try this new recipe, and taste something similar to what he normally eats!  It's so flavorful and aromatic!  My sister-in-law shared the recipe with me.  It's from Danielle Walker's book "Against All Grain."

Spice Rub:

1 teaspoon butter

1 ½ tablespoons paprika

1 tablespoon ground cumin

2 teaspoons fresh lemon juice

1 teaspoon sea salt

½ teaspoon pepper

½ teaspoon oregano

3 cloves garlic, minced

2 tablespoons vinegar

Chicken:

4 lbs chicken pieces*

3 sweet potatoes, diced

3 small sweet onions, quartered, then quartered again

2 yellow bell peppers, sliced

1 clove garlic, minced

2 teaspoons olive oil

¼ teaspoon sea salt

¼ teaspoon pepper

1 lemon, sliced

handful of fresh cilantro

1.     Preheat oven to 425º

2.     Combine the ingredients of the spice rub in a small bowl.

3.     Rinse and dry the chicken pieces, then generously rub them all over with the spice rub.

4.     Place the sweet potatoes, onion, bell peppers, and garlic in a roasting pan or 9-by-13 inch baking dish.  Drizzle the olive oil over the vegetables, season with the salt and pepper, then toss to coat.

5.     Arrange the chicken skin side down over the top of the vegetables. Place the lemon slices on top.

6.     Roast for 20 minutes, then turn the chicken pieces over and stir the vegetables.  Continue roasting for 20- 25 more minutes, until the chicken skin is crisp and the vegetables are cooked through.  Garnish with cilantro.

Note:  I used 8 chicken thighs - bone in, with skin on

Pressure Cooker Pot Roast

The pressure cooker is my new favorite way to make pot roast!  It's so tender and delicious!  The seasonings in this recipe are spot on and the flavor of the gravy comes out perfect!

3 - 3 1/2 lb beef roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 - 2 small onions, quartered
2 tablespoons butter
1 tablespoon balsamic vinegar
1 tablespoon GF Worcestershire sauce
2 cups water
2 GF beef bouillon cubes

Mix together salt, Italian seasoning, garlic powder, onion power and pepper on a plate.  Roll roast into seasoning mixture.  Turn pressure cooker on to the saute setting and heat 1 tablespoon olive oil until hot.  Sear roast on all sides for 30-60 seconds.  Remove roast and set aside.  Deglaze bottom of pan with butter and add onions.  Saute onions.  Add balsamic vinegar, Worcestershire sauce, water and beef bouillon cubes.  Turn off pressure cooker.  Place pressure cooker trivet on top of onions and put roast on trivet.  Cook on meat/stew setting for 70 minutes.  Let it natural release for at least 20 minutes.

My family likes carrots cooked with pot roast, so at this point I pull out the pot roast and cover it with tinfoil.  I add a large bag of baby carrots to the liquid and set the pressure cooker to cook on high for 4 minutes.  Release manually and remove carrots.

Use the juices to make gravy.  Remove the onion pieces.  Turn pressure cooker on to saute.  Make a cornstarch slurry with corn starch and water.  Add slurry to the boiling liquid until the gravy is the consistency you like.  Salt and pepper to taste.  (I make the gravy by taste and will add salt, pepper, beef bouillon, and water according to taste.  If it needs more flavoring I add beef bouillon.  If it's too strong I add water, then possibly more cornstarch slurry to get it back to the thickness I like.)

Beef Enchiladas with Red Sauce

This is my family's new favorite enchilada recipe!  Thanks to my neighbor Emily Flynn!  The flavor of the meat, combined with the cheese's and sour cream is delicious!  The Pepper Jack cheese adds a little touch of heat, but isn't too spicy at all.  We're going to double the batch for our family next time because we have a house full of teenage boys, who love it!  Don't be afraid of the amount of ingredients.  It's really quick to put together.

1-2 tablespoons extra virgin olive oil                                                

1 lb ground beef                                                                                          

1 medium onion, minced                                                                                           

3 cloves garlic, pressed                                                                             

1 green pepper, finely chopped                                                          

1 tablespoon chili powder                                                                     

2-3 teaspoons cumin                                                                                  

½ teaspoon coriander                                                                               

½ teaspoon oregano

½ teaspoon pepper

¾ teaspoon salt
1 cup sour cream, plus more for garnish if desired

Juice of 1 lime – a small squirt

1 cup shredded Pepper Jack cheese (or any cheese)

2 tablespoons chopped parsley or cilantro, plus more for garnish

1 8 ounce can tomato sauce

10-12 small gluten free tortillas or corn tortillas

1 – 2 (10 ounce) cans of your favorite red enchilada sauce  (I like Old El Paso)

2 cups shredded cheddar or Colby Jack cheese

Preheat oven to 350º.  Heat oil in a large skillet over medium heat.  Add ground beef, onion, garlic, green pepper, chili powder, cumin, coriander, oregano, black pepper, and salt and cook until onion is translucent and the meat is fully cooked.  Removed from heat.

Stir in sour cream, lime juice, Pepper Jack cheese, parsley or cilantro, and tomato sauce.  Place ¼ cup filling on each tortilla, roll up, and place in pan.  Top with enchilada sauce and then cheddar or Colby Jack cheese.  Bake uncovered 20-25 minutes, or until cheese is melted and bubbly.  Serve with a dollop of sour cream and chopped parsley or cilantro, if desired.