Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
1 recipe Cilantro Lime Rice and Black Beans (click HERE) (feel free to use this link to the original recipe)
Fiesta Ranch Chicken Rub
1 tablespoon Hidden Valley Ranch Greek Yogurt Salad Dressing Mix (Ok I had to do some major research on this. It's 0% fat so I "should" be able to eat it. ["Usually" As long as a dairy product has 0% fat/milk fat it won't give me a migraine that will send me to the hospital] This does contain MSG which is really bad for people with Autoimmune disorders like myself. I will make an exception for this recipe then detox)
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon chipotle chili powder/pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional for more heat)
Pinch of sugar (not sure if I would use sugar. If you choose to use it, use raw sugar)
Garnishes (use all or favorites of below)
shredded Mexican cheese blend (or equal parts sharp cheddar and Monterrey Jack) (lactose or dairy free)
tortilla strips (GF or I like to use corn chips)
sour cream (0% greek yogurt)
In a small bowl, whisk Fiesta Ranch Chicken Rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
When ready to prepare bowls, begin with Chipotle Avocado Ranch Crema by adding all the Crema ingredients to your blender and chopping then blending until smooth. Taste and add additional Ranch Mix, chipotle pepper, salt/pepper if desired. For a thinner consistency, add milk a tablespoon at a time. Chill in the refrigerator.
Prepare Cilantro Lime Rice and Black Beans according to directions HERE.
STOVETOP CHICKEN: Meanwhile, heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing or dicing.
GRILLED CHICKEN: Grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 6-8 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
When rice and chicken is done, immediately divide among bowls and top with cheese (so cheese melts). Top with chicken, desired Garnishes and Chipotle Ranch Avocado Crema.
*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates.
**Although not pictured, I find mangoes MAKE this dish because their sweetness compliments the tang of the ranch chicken and crema.
***Total time does not include marinating chicken.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…