Chicken thighs get a bad rap. In our chicken breast obsessed world, folks seem to think that chicken thighs are horribly fatty and bad for you. Not so. If you remove the skin and fat, they aren’t bad at all, particularly compared to the ginormous multi-serving chicken breasts that seem to show up in our grocery stores. Thighs have more flavor and will stay juicier than breasts, and two of them will only set you back about 170 calories and 5 grams of fat. I like to buy the boneless, skinless ones in bulk. They’re usually cheaper than chicken breasts and come with much better, easy portion control. Plus, they take to marinades REALLY WELL. That’s what this recipe is all about. An easy marinade that’s full of flavor. Serves 2.
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1 50ml bottle of tequila (the little nip size)
- 50 ml of lime juice (I just refilled the bottle the tequila came in, but you could easily use the juice of two fresh limes)
- 1 tablespoon minced garlic
- Kosher salt
- Fresh ground pepper
- Toss the chicken, tequila, lime juice, and minced garlic into a ziplock bag to marinate. You could do this as little as an hour. My chicken was frozen at the time, so it marinated all day as it thawed.
- Preheat your grill to approximately 350 degrees.
- Just before tossing on the grill, sprinkle both sides of the chicken with just a hint of kosher salt and fresh ground pepper.
- Grill approximately 5-6 minutes per side (keep an eye on them at 4 minutes in case they’re small).
- Serve with a salad or some nice Spanish style rice and black beans.
I’ve been hearing about kale the last couple of years as some kind of nutritional power house. But it’s a green and other than basic spinach, I’m not really a fan of greens. Given I’m southern, this probably breaks a law somewhere, but whatever. Sometime earlier this year, I saw kale chips mentioned on one of my Food Network programs and I thought, “Huh. Weird.” Because who ever heard of making chips out of something green? Then I kept hearing about them in one form or another, so I determined that I should try them. I prowled around the interwebs and came across this recipe for spicy kale chips from White on Rice Couple and gave it a go.
All I can say is…WOW. With the sea salt, these shockingly actually tasted like potato chips, and I loved the spicy kick from the red pepper flakes. I inhaled an entire pan’s worth (approximately half a bunch of kale) in one sitting. They were light, satisfying, and so surprising. I saved one for hubby to try when he got home. He wouldn’t touch it, so I popped it into my mouth and learned that these do not fair well too far from the oven. The bitter really came out after it had been sitting a while. But straight out after a 14 minute bake they were wonderful. Cook’s Note: I used my Misto so that they weren’t soggy from the olive oil.
Who doesn’t love chicken pot pie? It’s one of those classic comfort foods. I confess, I actually love the ones straight from the freezer section. But it’s one of those that doesn’t just scream “gluten free” OR healthy. Now I have a light and healthy version using Phyllo dough for me, but that doesn’t meet the gluten free requirement for our house now, so I had to try something different. I went with a biscuit topping, adapted from a biscuit recipe in You Won’t Believe It’s Gluten Free. The end result was delicious and rich. And best of all flavorful and healthy. Serves 4 at 679 calories and 24.5 grams of fat.
For the biscuit topping
- 3 tbs unsalted butter, melted
- 2/3 cup cornstarch
- 2/3 cup tapioca flour
- 1 tbs baking powder
- 1/2 tsp baking soda
- 2 tsp sugar
- 1/2 tsp salt
- 1 tsp apple cider vinegar
- 3/4 cup skim milk
- For the cream of chicken soup
- 2 ounces chopped, cooked chicken
- 3 tbs olive oil
- 1 cup skim milk
- 2.3 tbs potato starch
- 1 tsp chicken bouillon powder
For the filling
- 1 onion chopped
- 1/2 cup carrots peeled and diced
- 1 cup celery chopped
- 1 tbs minced garlic
- 4 ounces porcini mushrooms, chopped
- 4 ounces Shiitake mushrooms, quartered
- 1/4 cup green peas
- 1 cup chicken stock
- 1 tbs olive oil
- 3 cups cooked and chopped chicken
- 2 tsp kosher salt
- 1/2 tsp fresh-ground black pepper
- 1 tsp parsley
- 1/2 tsp paprika
1. Preheat oven to 375 degrees.
2. Heat the tablespoon of oil over medium high heat.
3. Saute the onions, celery, and carrots until softened.
4. Add the garlic and mushrooms and continue to saute until the mushrooms are cooked down.
5. Add the chicken, chicken stock, salt, pepper, parsley, and paprika.
6. Reduce heat to medium low.
7. Mix the dry ingredients for the biscuit topping.
8. Mix the 3/4 cup milk, butter, and cider vinegar.
9. Mix the wet ingredients with the dry. The batter will be thicker than you’re used to for gluten free bread. Set aside.
10. Place the chicken in a saucepan with the olive oil and bring to a simmer over medium heat.
11. Whisk the milk, potato starch, and chicken bouillon until well combined.
12. Stirring constantly, add to the pot, bring to a boil, and allow the mixture to thicken. This will happen VERY fast!
13. Add soup mixture to the skillet with the filling and stir until well combined and bubbly.
14. Pour into a 9×13 baking dish.
15. Drop spoonfuls of the biscuit topping over the top.
16. Bake for 20 minutes, until top is golden brown.
I’ve had a bottle of REAL maple syrup hanging out in my cabinet for at least a couple of months. I’ve been saving it, like gold (since it costs so much!), for something really special. Given that maple and breakfast sausage goes SO well together, I thought that a maple and sausage stuffing would be marvelous in acorn squash with a nice, savory/sweet combo. The end result is filling and delicious. Just add a salad or other veggie side and you’ve got a pretty easy and complete meal. Serves 4 at 470 calories and 13 grams of fat.
- 2 acorn squash
- 16 ounces turkey sausage
- 6 tbs maple syrup
- 1 large egg
- 4 tbs shallots, coarsly chopped
- 3 slices gluten free sandwich bread, toasted and coarsely crumbled
1. Preheat your oven to 400 degrees.
2. Cut the acorn squash vertically down the center.
3. Scoop out seeds and slice a little bit off the bottom so that it’ll lay flat.
4. Place the halves face down in a baking dish and pour about a cup of water in the bottom.
5. Bake for 30 minutes.
6. Meanwhile, add the shallots and sausage to a skillet and brown.
7. Add the sausage mixture to a bowl with the bread crumbles and 3 tablespoons of maple syrup (the real stuff, none of that fake crap) and mix well.
8. After the mixture has cooled a bit, add the egg and mix well.
9. When the squash is done, flip it face side up.
10. Divide the remaining 2 tablespoons of maple syrup between the 4 squash halves, brushing it across the surface.
11. Fill the squash halves with the sausage mixture, mounding it up.
12. Reduce heat in the oven to 350 degrees and bake for another 20 minutes.
In the name of healthy, I’ve been trying out a lot more vegetarian recipes the last few months. Perhaps my FAVORITE that I stumbled across is this recipe for black bean and sweet potato burritos from One Lovely Life. The flavor of these is out of this world and they’re SO SIMPLE. You can make a big batch of the filling to keep in the fridge for fast work week lunches. Or breakfast. Anything goes. Half the time I leave out the black beans entire and add extra onions. I just LOVE the combination of sweet potato with taco seasoning. It’s marvelous. It is, naturally, great with cheese and sour cream, but it’s equally good with nothing at all, just wrapped in your favorite tortilla. This is a fast, budget and calorie friendly meal to take into the new year.
One of our family’s favorite holiday breakfast foods are kolaches. Other folks call them pigs in a blanket, but my mama always called them kolaches, so kolaches they are. The usual version are made with cocktail sausages and a can of whampum biscuits (you know, the rolls that you whamp against the counter to open), which are not, of course, gluten free. So hubs has been missing them. I determined that I was going to find a way to make them for him. I’ve made gluten free biscuits before, but the dough I had was not very…well, doughy, and therefore wouldn’t wrap around the sausages. So I went in search. And of course Jeanne from the Art of Gluten Free Baking swooped in to save the day (she always does) with her recipe for Gluten Free Buttermilk Biscuits. The end result was delicious (though as with many gluten free baked stuff, not as good reheated as fresh). Bonus, you can mix up all the dry ingredients with the butter the night before and just add the buttermilk day of to save yourself some time in the morning.
- 1 package of cocktail sausages
- 1 recipe of gluten free buttermilk biscuit dough
- Preheat oven to 425 degrees.
- On a silicone mat, press or roll out your biscuit dough until maybe 1/8th an inch thick. You don’t want to add a bunch of extra flours or the kolaches will be mealy. So silicone is your friend.
- Using a pizza cutter, cut the dough into strips about 1 inch by maybe 3 inches (this isn’t a precise thing).
- You might need a dough scraper to pry the strips up.
- Wrap each strip around a cocktail sausage.
- Place seam side down on a greased baking sheet, allowing room between for the kolaches to puff.
- Bake for 12-15 minutes (start peeking at 12…you don’t want these to get too brown).
What do you do with all that leftover turkey? What leftover turkey, you may be asking. Well, I cooked an EIGHTEEN POUNDER this year (they were down to little bitty and really big by the time we went to pick one up, and, well, I like leftovers), and I had to do SOMETHING with the leftovers that didn’t necessarily require all the fixins (because we actually pared down this year and didn’t have tons of the sides left), and a natural interpretation was to make turkey tetrazzini. This serves 4 at 805 calories and 27.5 grams of fat, so not what you’d call light, but probably lighter than your Thanksgiving dinner (yeah I know, I told you I’ve had a bunch of recipes I’ve been sitting on).
- 8 ounces fresh mushrooms, sliced
- 1 bell pepper, chopped
- 2 shallots, coarsly chopped
- 8 ounces turkey, diced
- 12 ounces gluten free spaghetti (I used Tinkyada)
- 8 ounces neufchatel cheese
- 1 can rotel
- 1 tbs olive oil
- 1 cup fiesta blend cheese (2%)
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
1. Preheat oven to 350 degrees.
2. Cook your pasta according to package directions, less about 3 minutes, and drain. It’s going to continue to cook in the oven.
3. Heat the olive oil over medium heat.
4. Add the chopped bell pepper, shallots, and mushrooms and saute until softened.
5. Add the chopped turkey, the can of rotel, paprika, salt, and pepper and stir until heated through.
6. Add the cubed neufchatel cheese and stir until it’s totally melted and coats the filling.
7. Add the cooked pasta and stir until well combined.
8. Spray a 2.5 quart baking dish with cooking spray.
9. Pour the pasta mixture into the baking dish.
10. Top with the fiesta blend cheese.
11. Bake for 20 minutes or until the cheese is melty.