Garlic Boneless Chicken Thighs

I apologize for not having a photograph to go with this post. These got eaten up so quickly after I made them that I didn’t manage to get a photo. Nonetheless, this is worth the read. One of the quickest and easiest ways to cook boneless chicken thighs (you could also use boneless chicken breasts if you wanted but they might take a little longer if cooked whole). Prep and cook time is about twenty minutes. And it’s very versatile – substitute the listed herbs for a different flavor or serve it with different sides (I made mine with some Thai brown rice noodles that we all love, gluten-free of course). The sauce that cooks with the chicken coated the noodles for a delightful bite. Serves 4.

First, clean and dry:

1 1/2 to 2 pounds boneless skinless chicken thighs (about 6-8 depending on size)

Next, coat the thighs with the following mixture:

1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme (or 1 teaspoon fresh chopped)
1/2 teaspoon dried marjoram (or 1 teaspoon fresh chopped)
1/2 teaspoon salt
1/4 teaspoon black pepper
a pinch of cayenne pepper (optional)

Coat each thigh evenly on both sides. Heat a large skillet with 2 tablespoons olive oil over medium high heat. Add the chicken thighs, spread flat and cook for 5 minutes until golden and crispy. Flip over to other side and cook for 2-3 minutes. Remove the chicken to a plate (take the skillet off the heat while you do this so the oil doesn’t burn). Add:

2 tablespoons garlic puree or minced garlic

Move pan back to the heat, reduce to medium and sauté until you can smell it, about 30-45 seconds. This is a good time to put a large pot of water on to boil if you plan on serving the thighs with a type of pasta. Add to the pan:

1 cup chicken stock
8 ounces of sliced mushrooms
1/2 cup of frozen peas
half of a medium onion, diced
3 stocks of celery, diced

Stir the contents of the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring the stock and vegetables to a boil before adding the chicken back into the pan being sure to add any liquid that’s on the plate along with the chicken. Let mixture simmer and reduce for about five minutes until it’s reduced to about half. Add:

1/2 cup non-dairy milk (or if you can have it, 1/2 cup white wine)*

Continue simmering until chicken is cooked which should only take a couple more minutes. Remove from the heat and taste for seasoning, add more salt and pepper if needed. Remove chicken to a plate and toss whatever pasta (or rice) into the sauce, top with the cooked chicken thighs and serve immediately. Sit back and watch it disappear!

*If you add wine instead of the milk, add with the stock and vegetables.

Sesame Pork Roast

My son and I share a love for pork. Mine definitely comes from growing up on a farm where my father raised at least four pigs every year. I have fond memories of driving about twenty miles south to a butchery outside of Concord where my parents sent the hams for smoking every year. And a local grocer in Tilton would turn much of the meat that wasn’t usable as roasts or chops (or ribs) into ground pork and especially, my father’s favorite, pork sausage. I’ve tried several recipes for pulled pork but they turn out so dry and stringy. Here’s one that’s quite the opposite probably because it’s marinated overnight. Good umami flavor!

Combine in a bowl:

2 1/2 cups mushroom stock (if you can use soy, use 2 cups water and 1/2 cup soy sauce)

1/4 cup toasted sesame seeds

1/4 cup unsulfured molasses (or date syrup)

1/4 cup white or rice vinegar

2 teaspoons garlic powder

1/4 teaspoon paprika

Whisk to combine and then pour half the marinade into a large gallon food storage bag. Pour the other half into a storage container and refrigerate. Then add to the bag:

4 pounds of pork – if using a boneless roast, cut in half to make two thinner pieces and then cut each half in half; if using a bone in roast, slice into thinner pieces leaving the bone area intact

Make sure all the meat is covered by the marinade. I put the bag into a casserole dish in case of leakage and placed it in the refrigerator. Marinate overnight (I actually left mine in the fridge for two days).

When ready, drain the marinade from the bag and discard. Put the roast into an instant pot, add the reserved marinade, cover and cook for about 35 to 40 minutes. (Of course, if you prefer you can use a slow cooker on high for one hour and then on low for approximately 8 hours.)

When done, remove the meat to a serving dish. Shred, if you like, using two forks. Pour the liquid from the cooker into a fat separator and then pour the juices into a small saucepan. Combine:

2-3 tablespoons arrowroot depending on how much liquid is in the saucepan

1/4 cup water

Whisk to dissolve the arrowroot before adding the mixture to the juices in the saucepan. Bring the sauce to a boil whisking constantly until it thickens, about two minutes. Garnish the roast with:

1/2 cup sliced green onions

and more sesame seeds if desired. Serves four.

Salmon Cakes

Not my favorite fish by a long shot but my grandson loves salmon. So I thought I’d give these a try and to my amazement and his delight, they turned out delicious. Quite easy to make as well but it does take some planning ahead since the mixture has to sit for several hours before the patties are formed. This allows the bread crumbs to absorb some of the liquid so that the patties will hold their shape. It could be done the night before so that the next day the patties can be formed and cooked.

First, in a small skillet heat over medium heat:

1 tablespoon olive oil

When hot, add:

1/4 cup sweet onion, minced

2 tablespoons minced red pepper

2 tablespoons minced celery

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Cook mixture about 5 minutes or until onion is translucent. Next mix together in a medium bowl:

1 1/4 pounds fresh salmon, roughly minced

1/4 cup vegan mayonnaise

1/4 cup gluten-free bread crumbs, unseasoned

1 teaspoon minced garlic

1 teaspoon mustard

1/8 teaspoon paprika

1/8 teaspoon Old Bay seasoning

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Mix thoroughly then cover bowl and refrigerate for at least two hours (but it can sit overnight). Then form the salmon mixture into four patties about 1 inch thick. In a plate with an edge (like a pie plate) mix together:

1/4 cup gluten-free bread crumbs

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon garlic granules

1/8 paprika

Coat the salmon patties with the breadcrumb mixture. Heat a large skillet that will hold all four patties. Add:

1 tablespoon olive oil

4 salmon patties

Cook on each side until golden brown and cooked through (the patties will not give when touched) on both sides, about 4-5 minutes per side. Serve with lemon slices or a tartar sauce.

Asian Style Lemon Chicken with Vegetables

One of my favorite Italian dishes is Lemon Chicken. I also love Asian chicken and looked on-line for a recipe but of course, with all my allergies, I didn’t find one that would work. So here’s my own recipe. I added a bunch of vegetables so that it’s a balanced meal. It can be served with either rice or noodles. Serves 4 generously.

Cut into chunks:

1 1/2 pounds boneless, skinless chicken breasts

Put the pieces into a large food storage bag and add:

1/4 cup arrowroot

Shake to cover the chicken completely with the arrowroot, adding a little more if necessary. You may need to separate the pieces during this process to be sure they are completely covered with the arrowroot. Let sit in the refrigerator for about a half hour. In a large skillet, heat over medium heat:

2 tablespoons olive oil

1 tablespoon sesame oil

When hot but not smoking, saute:

1 medium onion, diced

6-8 stalks celery, sliced on the diagonal (I use celery hearts so if using a whole celery, you might use less stalks)

8 ounces of sliced mushrooms

3/4 cup grated carrot (or 2 carrots thinly sliced on the diagonal)*

Reduce heat to low medium and continue to saute until the onion is translucent. While the vegetables cook, combine in a 3-4 cup bowl:

grated lemon rind from 2 lemons

1/2-2/3 cup fresh lemon juice (about 2 1/2 lemons)

1 cup chicken stock

1/4 cup date sugar (or agave or coconut nectar, honey)

1 tablespoon garlic puree (or 2 teaspoons minced garlic)

2 tablespoons arrowroot

Whisk until well combined and set aside. Heat in a deep skillet over medium high heat:

2-3 inches oil (I use a combination of olive and avocado oil)

Add to the vegetables:

1 cup bean sprouts (I used canned and drained the liquid before adding them)

1 can chopped or sliced water chestnuts

1 can sliced bamboo shoots

Stir to combine and add the sauce mixture, after whisking again. Stir as the sauce thickens, about 1 minute. Reduce heat to simmer or remove from heat. In 2 batches, fry the chicken pieces being sure to separate them into individual chunks before frying. Fry until browned on each side, about 4-5 minutes depending on the size of the pieces. You will probably need to reduce the heat to medium as the frying continues or the oil will get too hot to completely cook the chicken before it’s too brown on the outside. Drain each batch on paper towels and salt before adding to the vegetable mixture. After stirring in the second fried batch of chicken, the dish is ready to serve and should still be hot but if it’s cooled, reheat for 1-2 minutes over medium. Serve over rice or noodles. Garnish with sesame seeds and/or sliced scallions.

*Of course, other vegetables can be used such as bok choy, pea pods, string beans, etc.

Fish Casserole

I baked a beautiful halibut fillet yesterday but it was too much for just me. I’ve had a craving for tuna casserole for several weeks now so decided to mix the leftover halibut in with the tuna and wow, what a delicious, warm, comforting bite. I grew up on things like tuna casserole since my mother worked as a teacher and I began helping her cook meals when I was about ten. This was always a quick and easy meal to put together, but of course, we used canned soup and tuna along with frozen peas and regular pasta. Nothing I use today except the canned tuna and frozen peas. I find having grown up on it and not having fresh tuna until I was well into my 20s, that I prefer the canned stuff even though it’s not politically correct these days to use it. Feel free to use fresh if your family prefers it.

Preheat oven to 350 degrees. Spray a casserole dish (I found that my 12″ deep skillet made just enough to fill my 9x9x3″ baking dish). Put 3 quarts of water on to boil in a large pot. Chop either by hand or in a food processor:

1 small onion

4-5 stalks celery

8 ounces of baby bella mushrooms

2 medium carrots

Over medium heat, heat 1 tablespoon olive oil in a 12″ skillet with deep sides. Add the chopped vegetables along with:

1 cup frozen peas (or fresh if you have them)

2 cloves of garlic, minced

Salt and pepper to taste

1 teaspoon dry thyme

Cook, stirring occasionally until onion is translucent and carrot is softened, about 5 minutes. In the meantime, add one box (4 servings) to the boiling water of:

gluten-free pasta (I used a mixture of the heart of palm linguini which I love and some brown rice pasta)

Cook per package instructions. When the vegetables are ready, add:

2 cans tuna (I use the Safe Catch, low mercury brand that you don’t drain)

about 1/2 pound cooked white fish (such as halibut, haddock, cod), flaked

1 cup chicken stock (another 1 cup below for a total of 2 cups of chicken stock or fish stock if you have it)

In a small bowl, combine:

1 cup chicken stock

2 heaping tablespoons all-purpose gluten-free flour

Combine with a whisk until smooth before adding to the vegetables. Stir constantly until mixture is thickened. Add the strained pasta and place in the prepared baking dish. Top with a bread crumb mixture or French fried onions if desired. Bake for approximately 30 minutes. Serves 4.

Air Frier Turkey Tenderloins

With all my food allergies, protein is difficult sometimes. And since I live alone, most meats except for individual things like pork chops or chicken pieces are always too much for one meal. So when I find turkey tenderloins, I always buy several packages and freeze the tenderloins individually. And then look for new and different ways to cook them. If you have an air fryer, this is so easy and quick. Otherwise, it could be cooked in the oven but it’ll just take a little longer. Of course, the essential thing about tenderloins, whatever type of animal they come from is not overcooking them and drying them out. This air fryer method worked very well for that. And, of course, this rub works on any protein, not just animal. And try mixing it up with different herbs and spices.

Preheat air fryer at 400 degrees for about 5 minutes.

Spray the air fryer basket with non-stick spray.

In a small bowl, combine:

1 teaspoon paprika

1 teaspoon garlic granules (or powder)

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1 teaspoon dried sage

1/2 teaspoon onion powder

Using paper towels, dry:

2 turkey tenderloins

Once dry, rub with:

1-2 tablespoons olive oil

Then sprinkle the rub mixture over the tenderloins being sure to coat both sides. Using dry hands, rub the herb mixture into the tenderloins. Place in the air fryer basket and cook for 12-15 minutes. Turn and repeat. Check turkey temperature (should be at 165 degrees) before removing. Let rest about 5 minutes before slicing.

Herbed Baked Chicken Breasts

This is a tasty, easy and quick recipe. Feel free to change up the herbs you use so that you get the flavors your family prefers. I like thyme and marjoram so those are the two I used but the paprika and garlic powder are staples for this recipe. It only takes a couple of minutes to get the herb rub together and cut the breasts in half (lengthwise) so total, this recipe takes less than a half hour before ready to eat.

First, preheat oven to 425 degrees. Line a baking sheet with parchment paper. Dry off:

2 chicken breasts, about 6-8 ounces each

Using a long knife, hold a breast upright against the palm of your hand and cut in half to produce two approximately equal portions of chicken breast. Repeat with the second breast. Next place the breasts on the prepared baking sheet and sprinkle with:

1-2 tablespoons olive oil.

Rub to coat the breast pieces evenly. Wash your hands. Next, in a small bowl combine:

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon garlic powder

1 tablespoon date sugar (or coconut sugar)

3/4 teaspoon sea salt

1/2 teaspoon ground black pepper

Sprinkle the herb mix on one breast at a time and rub to coat. Repeat until all pieces are covered on both sides. I sprinkled all the breasts at once so by the time I got to the third one, the herb rub was a paste instead of dry. That’s why I suggest you sprinkle the rub on one piece at a time! Bake for 15-20 minutes, or until internal temperature reaches 165 degrees. The time needed will depend on the thickness of the breast pieces. My pieces were about a 1/2″ thick and took around 16 minutes. Don’t overcook or the breasts will be dry. Be sure to let the meat rest for about 5 minutes before cutting. Serves two generously.

Honey Garlic Chicken Wings

I’ve posted other wings recipes. This one is slightly different because it mixes a little tomato paste into the soy sauce substitute base along with some pureed garlic (find it in grocery store next to minced garlic in the Ethnic Foods aisle; Emperor’s Kitchen has an organic one). It also omits any coating, other than spices, on the wings themselves so no extra carbs from flour or breadcrumbs. Added to the delicious flavor and the fact that they take only a couple of minutes to prepare and a half hour to 40 minutes to bake, they can’t be beat!

In a gallon food storage bag combine:

up to 3 pounds split chicken wings

1 teaspoon paprika (sweet or smoked, whichever your family prefers)

1 teaspoon onion powder (NOT salt)

1/2 teaspoon sea salt

1/8 teaspoon ground black pepper)

Press the air from the bag before sealing, seal the bag and then massage the spices into the wings. In a small bowl mix together:

1/4 cup soy sauce substitute (see recipe under sauces)

2 tablespoons honey

1 tablespoon tomato paste

1/2 teaspoon sesame oil*

1 teaspoon pureed garlic

1/8 teaspoon Garlic Chili Sauce (OPTIONAL)

Add half to two-thirds of the sauce to the bag and shake to coat all the wings. Place on a baking sheet lined with parchment paper (be sure there’s room between each wing) and bake at 400 degrees for 15-20 minutes. Remove and brush with the remaining sauce and turn the wings over so that they brown on both sides. Bake for another 15-20 minutes (depending on size, larger may need a few more minutes) and serve. Garnish with sesame seeds, sliced scallions or chopped parsley.

*TIP: This can be omitted for totally oil free wings. Pour your 1/2 teaspoon of sesame oil into the tablespoon (or quarter cup measure) that you’ll use for the honey and swish it around to coat. This will let the honey slip right out.

You can find the recipe for my Cole slaw under Soups and Salads.

Asparagus with Prosciutto

I love asparagus but don’t eat it often because my doctor forbids it. But this is such an easy and delicious recipe that I just had to have some. If you like salty, you’ll love this dish. And it’s so simple to make! Takes about 10 minutes. Serves 2-4.

First, clean your asparagus, wash the spears and break off the tough ends. If the cladodes* are large, remove them by plucking them off or peeling the spears. In a 12″ skillet heat over medium heat:

1 tablespoon oil

When it shimmers, add:

1 pound prepared asparagus

Sprinkle the asparagus with:

1/4 teaspoon sea salt**

1/8 teaspoon ground black pepper

1/8 – 1/4 teaspoon garlic granules (or add 1 teaspoon minced fresh garlic)

Stir the asparagus to distribute the seasonings and let cook for 1-2 minutes until tender but still firm and doesn’t fall down when you pick it up with the tongs. Remove from the pan onto a plate and place in a warm oven while you cook the prosciutto. Into the same skillet, add:

5 slices prosciutto, cut into pieces (or cook whole and cut afterwards)

If cooking the prosciutto whole, be sure to separate the pieces. Most pre-packaged prosciutto contains about 5 pieces. Cook until browned and most of the fat is rendered. Remove from the pan. If you didn’t cut it before cooking, chop now. BE CAREFUL – IT CAN BURN VERY QUICKLY AS I CAN ATTEST! Top the asparagus with the prosciutto and serve.

*These are the triangular, tough things on the asparagus spears. They are especially tough when the asparagus is larger than the pencil size.

** If you haven’t heard about the danger of using sea salt, read the article: Himalayan Salt vs. Sea Salt on YouTube.

Eggplant Schnitzel

I just searched the site and can’t believe I haven’t posted a recipe for fried eggplant! It’s my grandson’s favorite so I make it quite often this time of year. It’s slightly different since it’s only floured or battered. Schnitzel has a bread crumb crust instead. It’s pretty easy to make, just be sure to salt the eggplant and let them sit awhile before proceeding. (This actually keeps the eggplant from absorbing oil when fried or sauteed as well as removing any bitterness. So this isn’t necessary when using the thinner eggplants such as Japanese or graffiti.)

Step 1 is to peel and slice the eggplant into about 1/2″ slices. Then salt them generously on both sides (I usually do this on my cooling rack over the sink), place some weight on top of them (usually use a cookie sheet with some cans on top of it) and let sit for at least a half hour.

So peel and slice:

1 large eggplant or 4-5 small graffiti eggplants

Prepare the breading station by placing in 3 separate low-sided (1-2″ high) bowls large enough to accommodate the slices of eggplant):

Bowl 1:

1/4 cup gluten-free all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon sweet paprika

Stir to combine.

Bowl 2:

1/2 cup non-dairy milk

1 teaspoon rice vinegar

Bowl 3:

1 cup gluten-free breadcrumbs

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

Again stir to combine. Breading stations are now ready for the eggplant.

Preheat oven to 425 degrees. Prepare a baking sheet by covering it with parchment paper and then spraying it with non-stick cooking spray. Remove the weights and cookie sheet and rinse off the eggplant. Dry with a paper towel. Then dip each slice of eggplant into Bowl 1 being sure to coat both sides with flour. Then dip each slice into the milk mixture in Bowl 2, letting excess milk drip off before dipping each slice into Bowl 3. Place on a cookie sheet and then sprayed with non-stick cooking spray. Bake for 20-25 minutes until golden brown and crispy. Serve immediately. Number of servings will depend on the size of the eggplant and slices. Approximately 4-6 servings.