Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and 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…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…