1 1/4 pounds skinless, boneless chicken breast halves
1 3/4 cups chicken broth
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tablespoons chopped fresh parsley
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice
Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.
Slice chicken; serve with rice and bean mixture. Yield: 4 servings.
2 Tbsp. shortening
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 Tbsp. honey
1 3/4 cup buttermilk
2 cup cornmeal
Put shortening in cast iron skillet in 400 degree oven. Mix dry ingredients and honey. Mix in buttermilk and egg. Pour heated shortening into the batter and stir.
Pour batter into heated pan and bake in 400 degree oven for 25 to 35 minutes.
1/4 cup butter or margarine
2 cups chopped onions
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 Tbsp. chopped fresh thyme leaves
5 to 6 cups chicken broth
1 1/2 cups uncooked long-grain brown rice
2 cups chopped celery (about 4 medium stalks)
2 cups shredded carrots (about 3 medium)
6 slices bacon, cooked and crumbled
1 tsp. salt
1/2 tsp pepper
In 4 quart pan, melt butter over medium heat. Add onions and garlic; cook for 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 10 minutes.
Stir in brown rice and celery. Cover and continue to simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed. Add more broth, if necessary to prevent scorching.
Stir in carrots, bacon 1 tsp. salt and 1/2 tsp. pepper. Remove from heat. Cover and let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)
Put any extra stuffing in a greased casserole dish and keep in refrigerator until time to heat up. This casserole can be baked uncovered in a 375 degree oven for 15 to 20 minutes or until heated through.
6 thin slices deli ham
1/4 cup shredded cheddar cheese
2 tablespoons mild salsa
6 canned pineapple slices
Preheat oven to 350. Spray 6 muffin cups with no-stick spray.
Line the muffin cups with ham, then layer the cheese, salsa and pineapple (you may need to cut the pinapple to fit). Crack an egg into the center of each cup and add a dash or salt to each.
Bake at 350 degrees for 20-25 minutes or until egg whites are completely done and yolks are soft. Cook a little longer if you don’t want your yolks cooked hard.
Serve warm with toast.
Corn Bread (Gluten Free)
4 cups buttermilk
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar (more or less, to taste)
dash of pepper
Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly.
Corn Bread Stuffing
9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
corn bread, from above recipe
1/4 cup turkey or chicken broth
One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.
Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Crumble corn bread into a large mixing bowl and stir in onion/celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.
NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole dish in 375 degree oven for 1 hour.
Most frozen turkeys have gluten in them (in the preservative). If you have an intolerance to gluten (Celiac Disease), be sure to check the label on your turkey. Your best bet would be to buy a fresh turkey.
Also keep in mind that if you stuff the turkey with bread stuffing, the gluten from the bread will get into the turkey. To be gluten free, try a rice or cornbread (gluten free) stuffing.
2 1/2 cups Minute Rice
2 cups chopped celery and celery leaves
1/2 cup chopped onion
1/2 cup margarine
4 cups water
1 teaspoon poultry seasoning
1 teaspoon sage
1 tablespoon salt
1/8 teaspoon pepper
1 teaspoon combined Rosemary, marjoram & thyme
1 1/2 cup crushed corn flake cereal
Saute rice, celery and onion in margarine until lightly browned. Gradually add water and seasonings. Bring to boil. Cover, remove from heat and let stand 4 minutes. Stir in cereal and let stand 1 more minute. Double recipe for larger turkey.
Any remaining stuffing can be baked separately in a casserole.
8 cups is enough for 12 pound turkey. I have made this ahead of time and froze until the holiday arrived. Just thaw it out and stuff your turkey.
1 cup plus 1 T yellow corn meal, divided
1 cup milk
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup bacon drippings
1 17-oz. can cream style corn*
1-1/2 lb. ground beef
1 large onion
1 8-oz. pkg. cheddar cheese, shredded
4 jalapeno peppers, finely chopped
Combine 1 cup corn meal, milk, eggs, soda, bacon drippings and corn in a bowl. Mix and set aside.
Saute ground beef until lightly browned, drain thoroughly and set aside.
Sprinkle remaining corn meal in a greased 10-1/2 inch iron skillet. Sprinkle evenly with beef, top with onion, then cheese. Add peppers evenly on top. Pour remaining batter over top.
Bake at 350 degrees for 50 minutes or until golden brown.
*If you are making this gluten-free, be sure to check the label on the creamed corn to make sure it has no wheat gluten in the ingredients.
1 cup peanut butter (I prefer extra chunky)
1 cup sugar
1 tsp vanilla (optional)
Preheat oven to 350 degrees. Mix all ingredients. Roll into one inch balls and flatten with a fork dipped in sugar. Bake for 10 minutes. (They’ll spread a little bit so leave about an inch or so between each cookie)