fbpx

In: NEL

braised chicken breast sitting in a pan, covered in a creamy, pale yellow sauce, covered in herbs
Chicken Breast with Mustard Tarragon Cream Sauce
March 6, 2018

Here is a chicken dish that tastes like you spent a lot of time making but it really only takes about 30-45 minutes from start to finish. Even if you do not like mustard this is still a hit. It is really very light and you barely notice the mustard and and the fresh tarragon goes really well with the mustard and cream. This literally is “Winner, Winner Chicken Dinner”!

Read More
a colorful spiral of ratatouille, made up of tomatoes, zucchini, and squash
Ratatouille
March 1, 2018

Ratatouille is a great side dish for any protein. You can make it a head of time and serve it with any of your proteins choices for the week. I use Japanese eggplant in this recipe because it does not have the bitter taste of Italian eggplant. This means you do not have to make it “weep” (sprinkle with salt and let it sit for an hour) before using to take bitterness out. Japanese eggplant is the long skinny type and most grocery stores will have it.

Read More
Quick Versatile Bolognese Sauce With Zoodles
January 9, 2018

Bolognese means “In The Style of Bologna,” the Italian city in northern Italy known for cuisines that makes liberal use of meats. This is a rich meat sauce that is versatile because you can use ground beef, bison, turkey or ground chicken and it will still be delicious. Also, if you need more carbohydrates that day serve it over GF pasta or rice rather than zucchini noodles (zoodles). Omit red pepper flakes if you are adverse to heat from spice. You can add little fresh basil which is typically not part of bolognese but it adds a little freshness and if you love basil as I do- Just go for it!

Read More
jicama potatoes, cubed and fried
Jicama Home Fries
December 13, 2017

These little gems that are brown and crisp on the outside with a warm tender goodness on the inside. They are good with eggs in the morning or next to a burger. Season with plenty of salt and a touch of paprika. These fries transform the Mexican potato into an all-American classic. Note: Jicama needs to cook in slow cooker for about 8-12 hours before frying.

Read More
Apple Pie – Gluten Free
October 4, 2019

Oh my it is gluten free pie! This crust really is perfect for just about any pie or any occasion- thick... Read More
delicious looking stuffing with gluten free bread, covered in herbs and spices, with chunks of turkey sausage
Turkey Stuffing
November 7, 2017

It is time to stuff your turkey and this recipe is not only full of flavor but gluten free. It can be used to stuff a whole bird or used in a turkey roulade. It is one my favorite GF stuffing recipes and it will impress your guest with the flavor and texture.

Read More
delicious looking piece of medium rare elk, topped with a cherry sauce and garnished with mint leaves
Elk Tenderloin With A Cherry Sauce
October 19, 2017

It is Elk hunting season and what better way to celebrate but with a tender piece of elk tenderloin. It is tender, flavorful and little less gamey than some of the other wild animals. It is also great for those individuals that have a food sensitivity towards beef but love beef. You can order from the Butchery in Costa Mesa in one pound portions if you have not been hunting. If you are an adventurous foodie and like wild game this is a deliciously elegant dish.

Read More
A big bowl of meaty chili, topped with red onion, tomato chunks, and scallions
Bean-less Bison Chili
October 4, 2017

Football and Fall is a great time to enjoy a bowl of chili! This is a delicious meat-based chili (bean free) that you can use bison instead of ground beef if you have a food sensitivity towards beef. It is rich in flavor and will put a smile on anyones face that enjoys a little spice. You can adjust the heat by decreasing chili powder or if you like a little more heat add a pinch of cayenne.

Read More