GLUTEN FREE, DAIRY FREE, and THEN SOME "CHICKEN FAJITAS"

I posted this recipe a while back but now I'm glad to finally share a photo of my "Chicken Fajitas". We had these for dinner tonight and they were just fantastic! I've been working on quite a few new recipe ideas and also helpful tips for my recipes from my recipe book which can be found at jansrecipebook.com . I hope to share my new creations and tips soon from my kitchen to you by video! IT'S SO EXCITING! I love these fajitas and hope you do to! Being gluten free, dairy free, soy free, etc. free never tasted sooo good! "Here's to happy cooking and happy eating!".........Jan

Chicken Fajitas
Ingredients
1 ½  lbs thinly sliced boneless skinless chicken breasts
1 tsp cumin	Corn tortillas slightly warmed
Juice of 1 lime	Shredded lettuce
2 Tbsp extra virgin olive oil
2 minced garlic cloves
¼ cup cilantro finely chopped
1 tsp salt
1 onion sliced
1 cup bell pepper sliced
½ cup extra virgin olive oil
Instructions:
Put the first 7 ingredients in a container or ziploc bag and marinate for 1 hour.
In a skillet (I prefer a cast iron one but any shall do) lightly coat with extra virgin olive and place marinated chicken in to brown. When browned add the onion, bell pepper and extra virgin olive oil. Simmer until onion is tender.
Serve in the warmed corn tortillas with lettuce. You can add salsa or pico de gallo if desired.
PICO DE GALLO
½ cup diced white onion, ½ cup diced tomato, ½  Anaheim green chili pepper diced, 2 cloves minced garlic,   1 Tbsp lime juice and ½ cup fresh chopped cilantro
Stir together and spoon over fajitas for an added burst of flavor

"Italian Meatballs with Sun Dried Tomato Pasta" to start.....

Today was a definite all day cooking spree! Well maybe not all day but at least 4 hours of it. I woke up to a lot of snow on the ground with snow still falling. So what better thing to do than cozy up in the kitchen! The sun finally appeared and most of the snow on the ground has melted but all the surrounding mountains are beautiful! Okay, back to my cooking. I started today with my "Banana Nut Bread" and a batch of my new recipe for "Chocolate Chip Cookies" which is not yet perfected but getting darn close!! (I will post it when perfected so watch for it) Then I made my "Italian Meatballs" with my "Sun Dried Tomato Pasta" which perfectly ended my day. (recipes found in my recipe book) All my recipes are gluten, dairy, soy/legume, refined sugar, potato and red meat free. Here's to happy cooking and happy eating!......Jan

"Belgian Waffles" for dinner?

It snowed on and off all day today. Being a Sunday and feeling a little lazy I needed sweet and cheerful food so  that's why the waffles. Why not? I used my "Belgian Waffle" recipe only with a gingerbread twist. Instead of rice milk I used coconut milk and add 1/2 tsp molasses to the coconut milk. Then I added 1 tsp. ginger, 1/2 tsp nutmeg, 1/4 tsp. cinnamon and 1/4 tsp. allspice to the rice flour and voila' "Gingerbread Waffles"!  I think tomorrow will be a cooking day for creating and inventing! I have some things in the works and will post them as they come! Tastefully gluten free and then some,...Jan

Tonight's Gluten-Free Plus Dinner? "Grilled Lemon and Oregano Chicken Skewers"

My "Grilled Lemon and Oregano Chicken Skewers" with my "Asparagus with Garlic Mustard" were the perfect choice for tonight's dinner. (recipe's found in my recipe book). I also served a small dinner salad with my new "Ranch Dressing"! (recipe posted on my last post) I had planned for tonight's dinner but wasn't sure it was going to happen. There is a storm coming in tomorrow (supposed to bring a lot of rain and snow) and wanted to take advantage of the great warm sunshine filled day by using the grill. Then the wind was really blowing today which keeps the grill constantly blowing out so I really wasn't sure if it would happen. Then about 5pm the wind calmed and so the grill was fired up. The rest is history! With that success story I leave you with these words....."Happy cooking and happy eating!"......Jan

Dairy Free and then some "Ranch Dressing"

This is very exciting for me! I've been dairy-free (not to mention gluten-free and all my other "no's") for almost 5 years now which dismissed some foods from my mind all together like ranch dressing. It never occurred to me to have it again because of the dairy however today when making a salad I was wishing for a different dressing (not that I don't love my "White Wine Vinaigrette" or my "Apple Cider Vinegar Dressing") but I remembered how much I used to love "Ranch Dressing". It was like a light bulb switched on and I thought "why not make a mock version"! I mean I thought about it and decided to put my ideas in motion and "OMG!" I actually did it and I couldn't believe how good it was and how easy it was to make! Now you can alter it how you want by adding more or less of the ingredients but it tasted fantastic! It complies with my many "No's" which makes me quite happy! Here it is for all my blog viewers! Happy cooking and happy eating!......Jan  

Ranch Dressing
Ingredients:
2 Tbsp. fresh minced garlic
2 Tbsp. fresh chopped chives
2 Tbsp. fresh chopped  or  dried parsley
1 cup Canola mayonnaise
1 cup coconut milk
1 tsp apple cider vinegar
½ tsp. sea salt
¼ tsp. dill weed
Instructions:
Place all the ingredients in a bowl and whisk together.  Put into a sealed container or jar and keep refrigerated.

"Shrimp Scampi" with Gluten Free Rice Pasta!

Tonight was a slight variation to my "Shrimp Scampi" (recipe found in my recipe book). I looked for what to make for dinner and I wanted it to be quick and easy. I saw the shrimp and rice pasta and thought of the scampi right away. I proceeded to make it and I was pretty far into it's production when I realized I didn't have any white wine. The recipe calls for dry white wine but I was all out! It is an essential for the flavor so I had to improvise so I used a Cabernet instead. It actually tasted great! You just have to get past the color it made the shrimp.(purple) I guess if you light a candle and dim the lights the color can be overlooked! Ha! Well, I did neither and my husband did question it! He trusted me enough with all my cooking and he really liked it. I don't recommend using a red wine for this because of its appearance but if you're ever in a similar situation I will say it's okay because it still tasted fantastic. Always tastefully gluten free and then some!...........Jan

Gluten Free Blueberry Pancakes for Breakfast!

     Today was another great morning with my gluten, dairy, soy, etc. free diet. "Blueberry Pancakes"(recipe found in Jan's Recipe Book) with a fried egg, some turkey bacon and a cup of black coffee. Of course the pancakes were topped with 100% pure maple syrup. I made a double batch of pancakes so there would be leftovers which I freeze for breakfast or lunch during the work week. I keep portioned meals frozen to take to work so during the week I don't need to worry about "what's for lunch". So I leave again with these words...."Happy cooking and happy eating!"......Jan

Mamma Mia! Gluten-Dairy-Etc. Free "Spaghetti with Meat Sauce"

Tonights dinner was "assolutamente fantastico"! Here's my recipe for my "Spaghetti with Meat Sauce". My husband grew up eating spaghetti red as he called it and that made him dislike spaghetti for the most part. He asked me to make spaghetti tonight and then said it was the best ever. Let me define that....for him .....that was UNBELIEVABLE! So like I said the dinner was absolutely fantastic! Enjoy!........Jan   

Spaghetti with Meat Sauce
Ingredients:
3 Tbsp. extra virgin olive oil	6 oz. can tomato paste(I use organic)
5 clove minced garlic	24 oz. can tomato sauce
2 tsp. oregano	½ cup wine (whatever you have leftover)
1 tsp. Italian seasoning	1 ½ lbs. ground turkey
1/4 tsp. thyme leaves
¼ tsp. ground rosemary
½ tsp. salt
¼ tsp. pepper
Instructions:
Place the extra virgin olive oil in a large skillet with the minced garlic and bring to a sizzle. Add the ground turkey and spices until meat is completely cooked and browned.  Then add the tomato paste and stir, then the tomato sauce and again stir.  Pour in the wine, stir again bringing the temperature to a low simmer. Serve over rice pasta.