North African Chicken Legs

 Inspired by watching The Food Network the other day, I decided to experiment with North African flavors. I'm always up for the challenge of trying out different cultures' cuisines and experimenting with new flavor combinations. This chicken combines warm spices like cumin with sweet spices like cinnamon, the heat of red pepper flakes with the sweetness of brown sugar and fresh mint leaves. Using the same old spices time after time can get boring. I like to spice things up (literally) in the kitchen and make new favorites and traditions.

INGREDIENTS:
-chicken legs
-2 garlic cloves
-1 onion, yellow or white
- cinnamon, cumin, red pepper flakes, parsley, garlic powder, onion powder, black pepper, ginger powder
-fresh mint leaves, green onions, cilantro
-multi-colored sweet peppers (I used about 4 small ones.)
-diced tomatoes (I used 1 7.76 oz. can for 12 chicken legs) including juice from can or from fresh tomatoes
- red wine (white would work too)
- olive oil

In a large pan, heat about 2 tablespoons of olive oil. Add in the chopped garlic and onions. Let simmer on low to medium heat for a few minutes. Then add in the tomatoes, peppers and all spices. As I don't measure each one out, just sprinkle a generous amount of each. If you need specific breakdowns, send me an e-mail, and I'd be glad to help. Add about 1/2 cup of the wine. Stir all together, creating your sauce. Then place the chicken legs in and stir around to coat all the legs with the sauce. Cover and let cook on medium. Meanwhile, chop up your fresh herbs on the side. Let chicken brown on medium for about 10 minutes, then turn the heat down to low and let slow-cook for another 10 or so, until the inside is white. Throw on the fresh herbs toward the end. 

Serve over rice or quinoa (as standard couscous is not gluten-free) :) Enjoy! I know I did...

Chicken with pineapples

   A friend of mine gave me this idea a few years ago, and I fell in love with the combination of soy sauce and pineapple. I knew I always liked grilled warm pineapples at restaurants on skewer dishes and all, but this dish surprised me. It's very simple to make but has great flavors, sure to please.

INGREDIENTS:

Chicken breasts or tenders

Canned chopped pineapple chunks with the juice

Soy sauce (gluten-free)

White wine (optional)

olive oil

1 or 2 garlic cloves

½-1 onion, chopped

Peas (canned, frozen or snowpeas) or other vegetable of your choice. (Spinach works too)

Chop up chicken and brown in a frying pan with olive oil. Add in chopped garlic and onions. Simmer for a few minutes. Meanwhile, pour in some soy sauce and white wine. (enough to coat/flavor the chicken-depending on how many breasts you use) Add the pineapple chunks and some of the pineapple juice from can. Add peas. Stir and simmer until the chicken and peas are cooked.

Chicken Fried Rice

I love Asian food of all kinds. This is a classic Chinese dish found in most Chinese restaurants. This is the simple way I make it, and it's had many fans.       

INGREDIENTS:

2 cups of rice

chicken tenders or breasts, cut up into bite-sized chunks

gluten-free soy sauce 

1 egg

pack of frozen Asian vegetables

1 onion, chopped

2 cloves of garlic, chopped

garlic powder

onion powder 

black pepper

olive oil

ground cayenne pepper (for a spicier version)

In a large pot, add the uncooked rice with about 4 cups of water. Bring to a boil, then lower and cover until cooked. 

Meanwhile, in a large frying pan or wok lined with warmed olive oil, place the chopped garlic and onions.  Let simmer for a few minutes, then add the chicken, and cook until chicken is white inside. Add in a generous amount of soy sauce and the frozen veggies, and simmer until veggies are cooked. Then add the cooked rice into the frying pan or wok, and stir until everything is mixed. Add more soy sauce as needed until rice is a light brown color. (For a less saltier version, use low sodium soy sauce) Taste as you go to make sure it's not too salty. Season with garlic and onion powders, and if you're going for the spicy version, the ground cayenne pepper as well.

In the same large pot that is now empty after the rice, add in the cracked egg, and stir around for a few minutes until cooked. Then add into the wok or frying pan with everything else.  

Cover the frying pan or wok and let it all stir fry together for up to 10 minutes. Then serve. 

This is a great option for anyone and is quick for weeknights. Enjoy!

 

Mexican Chilaquiles

AY, QUE BUENO!

Luckily, authentic Mexican food has many gluten-free options as corn tortillas are a staple in everyday cooking. In the past few years I've learned more and more about Mexican cooking, and I love it! With cilantro growing in my garden, fresh ingredients are right in the backyard! With this recipe, you can use either corn tortillas or corn tortilla chips.

Quick Ingredient Checklist:

• corn tortillas or tortilla chips
• 1-3 jalapeños
• 8-10 tomatillos
• 1 bunch cilantro
• 1/2-1 onion (any color)
• heavy whipping cream
• queso fresco (Mexican crumbling cheese)
• chicken or meat of choice or beans if you're vegetarian
• oregano
• cumin seed or powder
• salt n' pepper
  
  First, start by boiling 8-10 tomatillos (little Mexican green tomatoes, husked) and 1 or 2 jalapeños (depending on how spicy you like it- use 3 if you want it REALLY hot) for 5-10 minutes until darker green and soft. Then place them in a blender or food processor with some of the hot water, a bunch of chopped cilantro, 1/2-1 onion, any color (you don't need to chop fine as blender will), pinch of oregano, and some salt to make the green salsa. Then add in heavy whipping cream, about 1/4 to 1/2 of a small carton.
  
  Meanwhile, either boil 2 packages of chicken breasts or tenders OR you can cook them in a frying pan with some olive oil. Boil or cook until chicken is white throughout. Season with cumin, salt and pepper. Let cool for a few minutes, and then shred chicken into small pieces. (VEGETARIAN TIP: substitute chicken with 2 cans cooked pinto beans, blended with salt and a little water to help blend)
  
  In a large, rectangular baking dish, start layering tortillas or chips, shredded chicken, green salsa mixture and Mexican crumbling cheese (Queso Fresco). After all layers are complete, cover dish with foil and bake in the oven on 350 degrees for about 30 minutes.
  
  Buen Provecho!