RECIPES ON THIS PAGE

SPICY BBQ CHICKEN W/ WHITE CHILI
WILD SPICY BAKED CHICKEN
TZATZIKI SAUCE FROM YOGURT CHEESE
BEST SUMMER (WELL ANYTIME) DESSERT
SALTED CARAMEL CHOCO-CHIP CRISPY COOKIES
TROPICAL FRUIT & CREAM DESSERT - NO BAKE!
KATIE'S GRANOLA TO LIVE FOR!

SPICY BBQ CHICKEN WHITE CHILI

This is one of my favorite recipes to make after grilling chicken.  I always save a few pieces back or add some to the grill specifically for this recipe. Remember, you can freeze the chicken for another day. If you don't have grilled/BBQ'd chicken available, you can use your spices to capture a similar flavor.  You be the judge of how much of each item you wish to use depending on the servings. My recipe will serve approximately 4 folks.

INGREDIENTS:

1-1 1/2 cups chopped chicken meat (BBQ is best)
4 cups chicken broth, organic
1 cup medium onion, chopped
1/2 cup sweet pepper, sliced or chopped
1 cup potatoes, cubed about 1/2 inch
1 cup fresh, frozen or cooked corn (white or organic)
2 cloves garlic, sliced
1 14-oz can cannelini beans (white kidney beans)
Salt to taste (use smoked salt for added flavor)
1/4 to 1/2 tsp red pepper flakes
1 Tbls butter, organic
2 Tbls olive oil
1 tsp cumin powder
1/2 tsp smoked paprika
1 tsp chipotle chili powder

This may be cooked in an Instant Pot (IP) or regular pot on the stove.

HOW TO:

1. In the IP or large pot, add butter and oil and saute onions, peppers, and garlic for about 5 minutes.
2. Add spices, potatoes, chicken meat, beans, corn, broth and salt.
3. In the IP, cook under pressure for approximately 8 minutes.  Use the Natural Release method.  In a pot, cook for approximately 30 minutes over medium heat. Check for flavor and tenderness of potatoes.  Add more spices as desired.

MARINADE FOR CHICKEN:

Mix all the ingredients together in large bowl.  Add chicken and allow to sit covered in the refrigerator for a few hours. The amount you make will be determined by the amount of meat you are marinating.

Juice of 2 lemons (I sometimes add a dash of Balsamic Vinegar)
Garlic or garlic granules
Salt
Pepper
Olive oil
Oregano
Costco Brand (Kirkland) No Salt Seasoning or add basil, thyme, sage

WILD SPICY BAKED CHICKEN &...

This is a terrific dish that I came up with at the last minute one afternoon.  It seems I'm usually doing this, but many times those are my best meals. The chicken, red peppers (long, sweet, red roasting peppers are best), sliced sweet onion and fresh garlic make this dish outstanding.  It can be served over rice, baked potato, pasta or a slice of toast.  You can actually eat it plain or on a bed of lettuce. Your taste buds will thank you! And, don't forget the Tzatziki Sauce.  Recipe for the Sauce is below.

INGREDIENTS FOR BAKED CHICKEN:

Use chicken thighs and/or breasts, skin on is best for added flavor (one piece per person)
Olive oil, for bottom of pan and to lightly drizzle on chicken, best quality
salt, best quality
smoked paprika
granulated garlic
McCormick Chipotle pepper (spicy)
Balsamic Vinegar (I use Publix Greenwise Brand because it is sweeter than most)

HOW TO:

1. In a baking pan coated in olive oil, place chicken pieces with small amount of room between each.
2. Drizzle balsamic vinegar over chicken and add spices and salt according to taste. The chipotle pepper is spicy, but I use a lot.  LOL
3. Drizzle chicken pieces with olive oil.
4. Bake at 375 degrees for 45 minutes or until chicken is well done and coating is dark, but not burned. Set aside to cool and debone.

INGREDIENTS FOR PEPPER, ONION AND GARLIC

1 long, sweet, red roasting pepper or other thin skinned pepper of your choice, chopped to bite-sized pieces.
1 large sweet onion, chopped to bite-sized pieces or strips
6 or 7 garlic cloves, sliced lengthwise
3 or 4 Tbls olive oil, best quality
salt, best quality

HOW TO: 

1. Add olive oil to bottom of skillet.
2. Add all veggies and salt.
3. On high heat, stir fry veggies just until they begin to brown, then turn heat down to medium low and slow cook until they are well done. Will take several minutes.
4.  Add pan drippings from chicken and stir until mixed.
5.  Debone chicken and add bite-size pieces to mixture.
6.  Re-warm chicken and vegetables and serve over your choice as mentioned above.

Note: I chop the chicken skin into small pieces and add to the mixture.  This skin has all the spices on it and if small enough, it won't be noticed by those who are afraid to eat the skin.  LOL

TZATZIKI SAUCE FROM YOGURT CHEESE

Here's my answer to hot and spicy, which are two oF my favorite words in the culinary world.  However, I cannot always handle the heat.  : ) This very easy recipe is refreshing and cooling to the tongue.  And, it's healthy. Recipe can be made in smaller portions. May also be served with veggies, crackers and toasted/heated pita bread slices.

INGREDIENTS:

1 cucumber, organic, grated
2 cloves garlic, minced
1-1/2 cups yogurt cheese
1 tsp salt
1-2 Tbls parsley, minced
1/4 tsp red pepper flakes, optional

HOW TO:

In a medium bowl mix all ingredients together. Refrigerate for 30 minutes.

HOW TO MAKE YOGURT CHEESE?

IDEAS, IDEAS, IDEAS - www.gprevived.com

Photo from Rareseeds.com
Aonaga Jibai Cucumber

BEST SUMMER (WELL ANYTIME) DESSERT

I LOVE DESSERT!  But, I don't want it too sweet and heavy, especially when the temperature is rising outside.  So, I tried to come up with a simple, healthy, refreshing and yummy dessert to make my sweet tooth settle down.  Here are the ingredients.  I added my ideas; you can add yours.

In a large dessert bowl add the following:

1 cup frozen fruit. I'm partial to mangos, but you can use your favorite cut into bite-sized pieces.
1/4 cup heavy cream poured over the frozen fruit. It will adhere to the fruit making it taste like ice cream.
1/4 cup +/- REAL maple syrup
3 large spoonfuls of Organic Greek Yogurt, plain
Small handful of roasted or raw nuts, chopped to your liking
1-2 Tbls Cacao Nibs
Dried fruit, optional

Grab a spoon and enjoy!

Dont tell anybody, but this is enough for 2 people.  LOL

 

SALTED CARAMEL CHOCO-CHIP CRISPY COOKIES

Literally for years I have been trying to find a recipe for this cookie.  I found one that was close, so I decided to experiment and here it is, my heart's desire.  If you like salted caramel, chocolate chips and a chewy texture and crispy edge, here is your cookie. Note: Don't skimp on the coconut sugar. Coconut sugar + butter makes the caramel flavor.

INGREDIENTS:

Portions in brackets [ ] are 1/2 recipe.  Full recipe makes approximately 4 dozen cookies using a candy scoop. They will be about 2-1/2 inches in diameter after baking.

1-1/4 cup coconut sugar [1/2 cup + 2 Tbls]
1 tsp salt, good quality   [1/2 tsp] 
1/2 cup butter, organic, softened   [1/4 cup] 
1 tsp vanilla extract   [1 tsp] 
1/2 tsp almond extract   [1/4 to 1/2 tsp] 
1-1/4 cup all-purpose flour, organic   [1/2 cup + 2 Tbls] 
1/2 tsp baking SODA   [1/4 tsp] 
4 oz. Lily's milk chocolate chips, or equivalent in another brand  [2 oz.] 
4 oz. Lily's semi-sweet chocolate chips, or equivalent in another brand  [2 oz.] 

HOW TO:

*Prepare two cookie sheets covered in parchment paper.  I used three sheets of paper so that I could take the paper off the cookie sheet when a batch was done and cool the cookies on the counter leaving the pan available for the next batch.

1. In a (medium) or large bowl, mix together sugar, butter, salt and extracts until well blended. 
2. Add flour and baking SODA.  Mix well.
3. Blend in chocolate chips.
4. Refrigerate for 30 minutes or overnight. 
5. Pre-heat oven to 350 degrees.
6. Scoop dough with 4" between cookies onto a parchment covered cookie sheet. Leave about 2 inches from the sides of the pan.
7. Bake 10 to 15 minutes.  Mine were done in 10 minutes, so you will have to watch them closely.  Edges should be brown and middle cooked, but not brown like the edges.  
8. Cool completely before removing them from the pan. See *note* above.

Enjoy!!!

TROPICAL FRUIT & CREAM DESSERT - NO BAKE!

This dessert can be made in any order.  You decide. Each layer can work on top, middle or bottom.  Fruit can be a mixture of your favorites or one kind. (Picture is peaches and mangos.)  Sweeteners can be honey, maple syrup, coconut sugar, Sucanat or other.  It is not recommended to use a liquid sweetener in the cream section as it could thin that layer. Make each section in a separate bowl and then decide how you wish to arrange it. Don't forget to save a garnish, if needed.

YOU WILL NEED: 

1-8 inch round or square pan or casserole dish (you will not be baking this)
Mixer
3 separate mixing bowls, small to medium

CREAM SECTION: 

In a mixing bowl add:
1-8 oz. package of cream cheese, organic, room temperature or 8-oz of yogurt cheese, room temperature
1/3 cup sweetener (I used coconut sugar)
1/2 tsp almond extract
3-4 Tbls coconut CREAM, optional

Mix with mixer until smooth and creamy. 
Add 1/2 to 3/4 cup whipping cream and mix until peaks form.

FRUIT SECTION:

In a mixing bowl add fruit of choice, if canned, be sure to drain, chop into bite-size pieces or smaller and toss.
2 Tbls maple syrup or other sweetener
2 Tbls butter or coconut oil, melted
1/2 tsp cinnamon
1 tsp vanilla extract

CRUST, SPRINKLES OR MIDDLE LAYER

In a mixing bowl toss the following:
1/2 cup chopped nuts of your choice (pecans was mine).  Toasted almond meal may be substituted.
6 medjool dates, seeded and chopped small (raisins may be substituted)
1/3 cup unsweetened coconut
2-3 Tbls butter, melted
1/2 tsp vanilla extract, optional

If using this as a crust, press firmly into the bottom of the pan or dish or sprinkle as desired.
Allow dessert to set in the refrigerator for several hours before serving.

KATIES GRANOLA TO LIVE FOR!

This is from my Green Pastures Back to Basics Recipes for Grains that I compiled in 2003.  All of my books, documents were destroyed in 2017, so I asked around to see if anyone happened to have this book.  Sure enough, one was discovered and sent to me.  I can't tell you how much gesture of kindness meant to me.  So here is my favorite granola recipe that was created for my children and the ladies who took the cooking classes.

INGREDIENTS and HOW TO: 

Add the following to a medium-sized bowl and mix well:

3 cups whole rolled oats
Any combination of the following in 1/4 cup increments or according to your desire:

sunflower seeds
pumpkins seeds
sesame seeds
other seeds of choice
raw nuts
shredded coconut
raisins and/or currants
dried fruit pieces
chocolate chips (Lily's is probably best for this)
1 tsp cinnamon

In a small pot, slightly heat the following, stirring to combine and pouring over the above:

1 stick butter, organic
1-2 Tbls coconut oil
1/2 cup coconut sugar or Sucanat (1/3 cup of honey may be substituted + 1-2 Tbls molasses)
1 Tbls vanilla extract

Place the well mixed mixture into a sided cookie sheet or baking pan.
Bake for about 1 hour at 300 degrees stirring occasionally. Please keep an eye on this in order not to burn it.

Cool thoroughly. Store in a tightly covered container in the refrigerator.
Please add fruit, nuts, seeds etc of your choice.  You can even use pure coconut oil, 2/3 cup, instead of the mixture of oil and butter.