I know this is yet another chicken recipe...I still have an abundance of them, but... I just had to share...
Christmas came a wee bit early in this house the other day.  I am having a lot of fun with my new toy...
I have been looking at this baby for about 3 years now, and finally it went on sale, so could not pass it by.  So far I have only used this machine twice, but I am loving it.  My other food processor was a 22 year old Moulinex, still in good working order, however, it's bowl capacity was only four cups.  This one has 12.  This machine can even grind up meat - beef, chicken, turkey - can hardly wait to try that out.  It also has a shredding attachment that offers a medium shred on one side, and a smaller shred on the other side.  Plus, the slicing attachment offers 6 different options for slicing thickness - how great is that?  It also comes with a small bowl and blade, as well as a large bowl and blade, and both bowls are clearly marked in cups.
This food processor comes with a comprehensive user guide which also includes a number of recipes, and a great demonstration DVD.  Plus the motor has a 10 year warranty!  I am in love, total love.  Oh, I almost forgot - this machine is way quieter than my old one - whooo hooo!
Now onto the recipe - I used the food processor to test this recipe out, but you could certainly do everything with a box grater or micro plane grater.  This marinade would be lovely with beef or fish such as salmon or halibut too.
4-6 chicken thighs and drumsticks
1/2 of a large lime
2 Tblsp. Tamari Sauce
1/4 of an onion (cut into thirds)
1 large garlic clove
1 inch piece of fresh ginger
1/2 Tblsp. of Toasted Sesame Oil
If using a food processor, add all the ingredients and whiz up - this only took about 1 minute or 2.
Spread evenly over your chicken pieces, and refrigerate, marinating 8-10 hours.

We cooked ours on the BBQ, but if using the oven, bake at 350 degrees for 45 minutes to 1 hour.  Enjoy... I am heading back to the kitchen to play with my new toy! 🙂
Question:  Do you have any tips using a food processor for your favorite recipes?

Every once in a while, I find a great "score" at the the local Thrift Store. Some days can be hit and miss.  Today, was definitely a hit.  Upon walking into the store, here sat two lovely enameled pots. This is a lovely saute, or braising pan - in perfect condition.  Check out the inside:
Here is the second matching pot:
Smaller in width, but deeper - great for heating up soups, steaming potatoes or vegetables.  The inside of this pot is perfect too:
When I got home, my daughter was visiting.  I pulled these pots out of the bag and said "I so scored, what do you think?"  I could tell, my daughter was trying to spare my feelings.   She said "Honestly?"  I said yes.  "Well, Mom.., honestly, they look like old school Grandma pots".  What??  So I responded: "Well, I ain't no Grandma, and I love these pots"!  She responded by saying "OOOOOkaaaayyyyy" .   Never one to hold back her opinions, I thought, fair enough, to each his own.  We can't all like the same things right?  Now comes the best part:
Both of these pots are fairly heavy in weight, always a good thing.   The first pot had a sticker price of $4.00  The second pot $3.00.  Score!  But then I forgot it was "Poker Chip Wednesday".  When I got to the counter, the clerk handed me a dark bag, to select a poker chip.  In went my hand, pulling out a blue chip.  Half Price.  Double Score!  These two lovely pots cost a total of $3.50.  How awesome is that?
I did give these pots a good scrub, just to be sure of no gluten contamination.  They are lovely enough to use as serving dishes too, and how pretty they look in the kitchen.  Grandma pots or not I love them.  And what is not to love about a double score at the thrift store, and poker chip Wed.?   It makes it all the more fun. 🙂

This tasty breakfast is just down right fattening.  But once in a while…..I just need to indulge!  This post is not really about a recipe but more about the combo, and the way of layering this recipe that makes it stand out over regular bacon and egg breakfasts.  And I just had to share some kitchen happiness too!

2 strips of bacon – diced
diced red onion – about 3 Tblsp.
2 diced crimini mushrooms
aged cheddar cheese - cubed
fresh cracked pepper
2 organic eggs
splash of soy milk – or any milk, water even works

Heat a frying pan on medium heat, add in the bacon bits to brown.  Meanwhile whisk up the eggs with milk, and cracked fresh pepper.
Once the bacon is browned, and without removing the bacon or grease, add in the mushrooms and onions – sauteing until the mushrooms are golden.  Turn down the heat to low, and add in the eggs and cheese stirring until scrambled and cheese has melted.  Maybe out of guilt on my part, I also sauté some tomato slices and garnish with flat leaf parsley to help justify the fat intake.

Then for those of us that want a lighter breakfast:  How adorable is this?

A baby cast iron frying pan...perfect for cooking one egg.  Or melting a couple of tblsp. of butter.
Did you ever see such a cute frying pan in your whole entire life?

I found it in a second hand store for $5.00!  It is a 6 1/2 inch cast iron pan made in the USA.  Beautifully seasoned too.  Although, once I got it home, I did give it a good scrub, in case there were any hidden sources of gluten.  Then I re-seasoned the pan.  So cute.  A frying pan addition that gives me happiness in the kitchen!

Hello?....Hello?.... run.... run for your lives!  Warning...read at your own peril. Cranky person in the kitchen today - Lord have mercy!
There are three things I would like to share today. Okay, confession time. I am mad at myself, and this was my own *!#% fault!  This post is not about a recipe, but about making life easier in the kitchen when you have had a long day, or are too tired to cook. And it is about Real Food.  First, let me say I make everything from scratch, everything.  Correction....I will not make homemade mayonnaise.  Why?  Because I am a mayonnaise freak.  If I made homemade mayonnaise, I would no sooner pour it into a bowl, then I would grab a spoon and eat it all.  Seriously, I would.  I need to have some self discipline in life somewhere don't I?  So, no homemade mayonnaise in this house, although, I do dream about it.  Nope, not gonna go there, just not.
So now for the confession part. The other day, after a long day, I just did not want to cook. We rarely eat out because most restaurants serve industrialized, hormone/antibiotic filled meats.  Therefore, the more I cook from scratch, the better I like my own food.  There are days however, when I really, really miss the convenience of being able to go to a restaurant and eat a good meal.  Here is what happened this particular day:
I had taken out Hormone/antibiotic free ground turkey to defrost thinking I would make meatballs and pasta.  Lo and behold what did I see at the back of my pantry? One lowly jar of organic pasta sauce.  I cringed.  It was from yesteryear.  I checked the date, and it was still good.  So what did I do?  I used  it.  Well, lesson learned.  It was okay, bordering on lousy, but  never again.  I do not care how tired I am, I will make homemade pasta sauce and freeze it.  I can not believe there was actually a time when I thought this stuff tasted good!
I have a huge repertoire of pasta recipes...Ina, give your head a shake, what were you thinking?
Mercy...then I watched JAIMIE'S FOOD REVOLUTION, L.A.  I am still trying to catch my breath.  Wow!  Have you watched it?  If you know me, you know I am a huge Jamie Oliver fan.  Love his food, love his cooking shows, so - so love his movement towards real food.  This is worth watching:

Then it gets even better.   I happened to check out the lovely blog Mrs. Ed's Research and Recipes (thanks Mrs. Ed!)..she had a link to this youtube video, which could not say it any better:

I salute Jamie Oliver and so support all of his endeavors.  I am behind him all the way.  Go Jamie Go!
I salute this eleven year old...yeahhh! Out of the mouths of babes...bless his heart! There can not be enough said about naturally raised meat, vegetables, fruit...food to sustain us, food that is healing and can be so abundant if we are willing to produce it in a natural way.
The same goes for homemade food, nothing will ever taste as good.  Just like the homemade Ketchup recipe from Chef Michael Smith.  Or how about homemade BBQ sauce, or homemade chicken stock, or homemade Gluten Free Bread or Pancakes, or Muffins or homemade salad dressings? And the list goes on and on.  And honestly, when it comes right down to it, it is about being organized. So if I want homemade delicious food, I have to make it myself.  I will have to plan ahead, freeze what I can to make life easier when life gets hectic.  And the best thing.....it is always way more delicious than any package or jar could deliver!  This is about REAL FOOD.  Real food not filled with chemicals, and words we can not pronounce...
So...I ask you:
How do you make life easier in the kitchen when you just don't feel like cooking?  Is Real Food important to you too?
p.s.  thank you for letting me squawk...I feel better now...mercy!

Our Miss Lily girl is as fascinated with this French Oval Enameled Cast Iron Pot as I am.  I love it.  It is a 6 quart in size, perfect for 4-5 lb. chickens or roasts.  It is also great for braising.  This was a Christmas gift, and so far I have used this pot at least a dozen times if not more since Christmas.  What I did discover however, in making tonight's dinner, is that I did not have the lid on quite right. There was the slightest opening - which actually worked in my favor.  Whenever I braise meats I do have a tendency to add a bit too much liquid, so in terms of this lid not being on snugly, I ended up getting the perfect reduction.
Here is another view without the scrutiny of Miss Lily: it is so pretty, don't you think?
Now onto this most tasty dinner:

6 chicken legs or thighs
10 Gluten free garlic sage sausages (or your favorite)
1 diced onion
1 diced celery
4 minced garlic cloves
2 carrots, chopped small
1 large leek, sliced in half, then sliced thinly
8 crimini mushrooms, chopped to 1/2 inch pieces
2 - 2 1/4 cups chicken stock
1/2 a glass of dry white wine
your favorite seasoning blend, I used this one
1 large Bay leaf
2 tsp. Dried Thyme
2 tsp. Dried Rubbed Sage (fresh would be great)
salt and pepper to taste
cornstarch and stock to make a slurry
Heat up a dutch oven on medium heat.  Add a light drizzle of olive oil, and saute the sausages, browning until golden.
Remove from the pan and set aside onto a plate.  Once cooled, cut in half or into 2 inch pieces.
Meanwhile, season the chicken pieces, and add to the pan, browning about 5 minutes per side.  Then remove and add to the plate of sausages.
Chop up all of the veggies for the stew: (I could not fit the leeks into this picture)

Pour off excess oil, reserving enough to saute the vegetables.  Turn the heat down to low medium.  Add in the mushrooms first, sauteing until golden.  Then add in the diced onions, leeks, salt and pepper sauteing to sweat out, about 5 minutes.  Then add in the carrots, celery, minced garlic and continue to saute, stirring well for another 5 minutes.
Pour in the half glass of dry white wine, scraping up any brown bits.  Bring to a simmer for about 3 minutes.  Then add in the Bay leaf, dried Thyme, Sage, and return the sliced sausages and chicken to the pan.  Pour in 2 1/4 cups chicken stock, stirring to combine.

Cover with a lid and place in a pre-heated oven at 350 degrees.
Cook for 1 1/2 hours, remove from the oven, and place the chicken onto a platter. (I use heavy duty oven mitts - this pot was dang hot!)   Heat the dutch oven on low  heat, bringing to a simmer, and add in the corn starch slurry to thicken lightly.  Serve over mashed or steamed potatoes. I  think our Miss Lily is wondering where is the tuna?

Are you a fan of cast iron pans?  To my eyes, this pan is a thing of beauty.  I love cast iron frying pans, love love them!  Especially now, that I finally know how to care for them. My one year old cast iron frying pan is now nicely seasoned. Years ago, I was given two cast iron frying pans that I thought I had carefully taken care of.  Not!  I continually over scrubbed them, soaked them, and I think, heaven forbid, I may even have used soap.  Then I kept wondering why they would not become seasoned...duh!
Here is another picture of this beauty:
This was a Christmas gift I received last year.  It was not cheap, and I was bound and determined to take proper care of it. I would only wash this pan once it had cooled, and in warm water only - not hot.  Then I would lightly dry the pan and once it was fully dried, I added in a good glug of Grapeseed Oil spreading it evenly throughout the bottom and up the sides. I placed it into a cold oven, then turned the temperature up to 300 degrees, to bake for 30-45 minutes.  Once the pan had cooled down, I would use a paper towel to wipe up any excess oil.  It has taken one year to get this nice finish, and I am sure this pan will continue to get even better with age. I realized the other day that the way to know your pan is nicely seasoned, is to fry an egg.  Have you ever tried to fry an egg on an unseasoned cast iron pan?  Nightmare - it truly is.  If the egg does not stick and flips over easily, you know your pan is nicely seasoned.  I also diligently re-season the pan at least ever second time I use it.  This pan has been a wonder in the kitchen and helped me to create many yummy meals. For lunch today, we had these wonderful sandwiches. Every once in a while I just need a really, really good sandwich.
A tricky picture to take, but essentially, I started out browning some onions in two Tblsp. of butter.  To the bread I added mayonnaise, Dijon mustard, left over roast beef, cheddar cheese, then a layer of the browned onions.
Then I just fried the sandwich in the yummy leftover onion/butter. This has now become our favorite roast beef sandwich.  This would also be good with leftover chicken too.  What are some of your favorite sandwiches?

Have you ever tried MimicCream?  Check out this label.  On the side the list of ingredients are: Purified Water, Almond and Cashew Nut Blend, Natural Flavors, Rice Starch, Sea Salt, Bicarbonate Soda.  An unsweetened cream to use in any recipe that calls for cream.  I made this luscious Vanilla Pudding with MimicCream, recipe to follow, that was to die for.  It tasted like your mouth was filled with silky yumminess!  For more information on this fabulous product, you check out their site here.
The information on the side of the box also states it can be used to make your favorite creamy soups, sauces and gravies.  On that note, I did notice there is some flavor in the MimicCream that overtime takes on a vanilla hint.  I emailed the company asking them if they are looking to change that down the road, and was told they are changing it in their next production run.  Yeahhhh!  In the meantime, for desserts - this is divine.  So versatile - how about rice pudding, cream pies such as coconut cream, banana cream, use in place of milk with granola and the list goes on and on.
For this lovely pudding I used these simple ingredients:

Gluten Free Vanilla Pudding Using MimicCream
2 cups of MimicCream
3 Tblsp. Corn starch and enough MimicCream to make a thick slurry
1/4 cup honey
1 tsp. Vanilla
In a sauce pan on medium high heat, pour in the MimicCream and honey.  Whisk to incorporate and bring to a lite simmer.  Mix up the cornstarch slurry, and slowly add into the MimiCream whisking the entire time until thickened.  Remove from the heat and add in vanilla, stirring to combine.
This pudding set within about 5 minutes.  Serve warm or cold with fruit or your favorite topping.
This is a healthy wonderful alternative to cream, I am so looking forward to their new production run as the recipes I am thinking of are many and varied - Soups, Mac and Cheese, Pasta Sauces, Casseroles, Gravies and many more.   Thank you MimicCream for a wonderful product!

Holy Mama!  Am I excited?  Ohhhh Yeahhhh!  This recipe is seriously delicious. The best whole grain gluten free muffin I have ever tasted. And, this is the very first recipe I have ever made using weight by grams instead of measured cups.  This recipe belongs to Shauna, of THE GLUTEN FREE GIRL AND THE CHEF.  For this most amazing recipe please check her post here.  Everything Shauna writes about ratio's, baking in grams, and the beauty of a kitchen scale is soooo dead on.  Same with her discovery in not needing to use Xanthan Gum or Guar Gum.  This sooo works, and the best part, the texture..ohhh the texture.  Light, fluffy, perfection, with out the stickiness of Xanthan or Guar Gum.  Seriously, after using a scale, I may never go back.
I do not have a fancy scale.  I have an old school Kitchen Queen Scale - check this out - it is old school! (p.s.I already posted this picture in the summer, but here it is again)
Although this old school scale was a bit more time intensive - it worked!  I do think down the road I will invest in a digital scale to save time.
Shauna's ratio of flours are perfect - 70% whole grain, 30% starch.  The combination of flours I used was Brown Rice, Sorghum, (equal amounts) and a little less amount of Millet, for a total of 700 grams.  For the Starches I used mostly Tapioca, with a little Potato Starch to equal a total of 300 grams.  Then I followed Shauna's recipe, but used Soy Milk with Apple Cider Vinegar, chopped dates and walnuts.  Wow, these muffins are divine!
I can't wait to try more recipes with this Whole Grain Flour Mix, and to continue using a scale.  I can not say enough about the difference ....it was huge.  Thank you Shauna for this great recipe.