Chicken Fried Rice

Chicken Fried Rice

One of my new “go-to” meals has become Chicken Fried Rice.  It is so easy and very good.  It is probably one of the best “one-dish wonders” we’ve had in a while!  I love that I don’t have to use and then clean every pan I have in my kitchen.  LOL!

Chicken Fried Rice

  • 1 boneless, skinless chicken breast – cut into small cubes
  • 1 bag frozen mixed vegetables
  • 1 small onion, diced
  • 2 eggs
  • 2 cups rice, cooked
  • soy sauce for seasoning

In a large skillet, sauté chicken in 2 tablespoons olive oil until no longer pink.Chicken Fried Rice  Add the diced onion and sauté until tender.  Stir in the frozen vegetables and cover.  Allow to steam until vegetables are soft and heated through.

Scrape chicken and vegetables to one side of the pan and cook your eggs on the other side.  Once the eggs are cooked, stir together with the chicken/vegetable mixture.

Stir in the rice and cook until hot throughout.  Season with soy sauce to add moisture and flavor as it cooks.

We have had this as a meal just by itself, and we have also added egg rolls to it.  It is absolutely delicious!  I think it would also be great with shrimp!!  :)

Chicken Fried Rice

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Poppy Seed Muffins

The other morning I asked Little Mouse what kind of muffins we should make for breakfast and she immediately said, “Poppy Seed!”.  Even though I have been trying to convert a lot of our favorite recipes to make them “healthier” I gave in and made these Poppy Seed Muffins at my little girls request :).  (although I did cut WAY back on the sugar – don’t tell her though!) ;)  This recipe makes 48 muffins but can easily be cut in half to only make 24.

Poppy Seed Muffins

Poppy Seed Muffins

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 4 1/2 teaspoons poppy seeds
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 eggs, beaten
  • 1 1/2 cups milk (I used almond milk)
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract

Pre-heat the oven to 350 degrees and prepare your muffin tins – either Poppy Seed Muffinsspraying them with non-stick cooking spray or lining them with paper liners.

In a large bowl stir together the dry ingredients – flour, sugar, poppy seeds, baking powder, and salt.  Add in the wet ingredients – beaten eggs, milk, oil, and extracts.  Stir until the dry ingredients are just moist.

Fill muffin tins at least two-thirds full.  Bake at 350 degrees for 22-25 minutes or until a wooden toothpick comes out clean when inserted into a muffin.

Cool in the pan for 5-10 minutes before removing them.  Cool completely on a wire rack.

These muffins freeze well too, so go ahead and make a full batch and put some in the freezer.  It makes for a very easy breakfast or snack!

Poppy Seed Muffins

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gluten-free chicken and dumplings in a crock pot

Ok, if I hadn’t made this myself, I never would have known it was gluten-free!  To be honest, most gluten-free recipes have a distinct taste or at least a different texture than non-gluten-free recipes.  This by far is one of the best dishes of chicken and dumplings I have ever eaten!  It is also dairy-free, so it did not leave me feeling so full and heavy like other chicken and dumpling dishes I’ve eaten.  It is completely from scratch, but super easy.

Gluten-Free Chicken and Dumplings

Gluten-free Chicken and Dumplings

Soup

  • 2 large chicken breasts
  • 1 cup chopped carrots
  • 1/2 cup diced celery
  • 1 onion diced
  • salt & pepper
  • 7 cups chicken broth

Dumplings

  • 3/4 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons shortening
  • 1/2 cup almond milk

Cover the bottom of a large crock pot with the vegetables.  Place the chicken on top of the vegetables and season with salt and pepper.  Pour the chicken broth over the chicken.  Cook on low for 6 hours.

After 6 hours, remove the chicken and turn the crock pot onto high.

To make the dumplings, stir together the dry ingredients.  Cut the shortening into the dry mixture until it resembles coarse crumbs.  This is easiest with a pastry cutter, but a fork will also work.  Add the almond milk and stir until it forms a thick dough.  You can add additional almond milk if your dough is too stiff to mix.

Drop dough by the tablespoon into the soup.  Cook on high for 1 to 1 1/2 hours or until the dumplings are not doughy.

While the dumplings are cooking, shred the chicken with two forks.  When the dumplings have about a half hour left of cooking time, add the chicken back into the soup and stir.

This dish is so yummy!  I took a chance and tested it out on our small group from church.  It got rave reviews, and the crock pot was practically licked clean.  I really wish I would have gotten a picture of it, but I didn’t, so you’ll have to use your imagination!  :)

We will definitely be making this again!

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gluten-free pumpkin oatmeal muffins

20140206-105014.jpgI really love trying new recipes.  For the past few weeks we have been eating gluten-free just to give our digestive systems a break from the gluten for a while.  When we do this, I always get in a creative mood because it seems like once I tell myself I’m not going to have breads, that becomes the one thing that I constantly think about.  Ha ha!  So, I went searching and found a recipe that I could make work with a few adjustments to it.  They turned out really yummy!  Little Mouse was constantly asking for another muffin!

Gluten-free Pumpkin Oatmeal Muffins

  • 2 1/2 gluten-free rolled oats
  • 1/2 cup almond milk
  • 1/2 cup pumpkin puree
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • 3 Tablespoons coconut palm sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice

Pre-heat oven to 350 degrees.  Prepare a muffin tin by either lining with paper liners or spraying with a non-stick cooking spray.

In a food processor, process the oats in two batches – one batch blended until almost a flour consistency and the other batch blended just slightly to cut up the oats a little.

In a large bowl stir together the dry ingredients.  Add all of the wet ingredients into the bowl and stir to combine.

Fill prepared muffin tin 3/4 full with the batter – or divided equally into 12 muffins.  Sprinkle the tops of the muffins with additional rolled oats as a garnish if desired.

Bake at 350 degrees for 20-22 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.

One thing I love about this recipe is you don’t have to have anything special at home to make it gluten-free.  I always have oats on hand, but I don’t always have the gluten-free flours on hand.  :)

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Soft Butter Rolls

Is there really anything better than homemade bread?  The smell, the way it tastes, and the satisfaction that comes in knowing you made it… I don’t make bread as often as I used to, but when I do, my family gets really excited!  When I came across this recipe, I knew I had to share it.  Let me just say these rolls are amazing and EASY!!  Two of my favorite things when it comes to making bread.

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Soft Butter Rolls

  • 1 cup warm milk (I used almond milk)
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 4 cups bread flour
  • 2 1/4 teaspoon yeast (or one packet)

Put the warm milk, softened butter and yeast into a large bowl.  I used my stand mixer bowl.  Allow this to set for 5 minutes.

Add the sugar, eggs, salt, and bread flour.  Using the paddle attachment for your stand mixer, mix the ingredients until combined.  Let this set for 10 minutes.

Next, switch out the paddle attachment for the dough hook and knead for 10 minutes at a medium speed.  Cover the bowl and allow this to rest for 30 minutes or until doubled in size.  100_7965

Divide dough into 15 balls and place into a greased 9 x 13 inch baking dish.  Cover again and allow to rise for 30 minutes or until doubled.

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Bake at 375 degrees for 15-18 minutes or until lightly golden brown.

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I made these for our Thanksgiving dinner and though they were very tasty right out of the oven, my husband and I both agreed that they were actually much better when we pulled them out of the freezer a week later for our Thanksgiving meal!  I love recipes that can be made ahead and frozen to ease the stress of holiday meals!  Either way, these would definitely be dangerous to have around the house.  I was really glad the recipe didn’t make too many.  They were thoroughly enjoyed by everyone at the table!  :)

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Taco Soup

This month’s recipe round-up is winter comfort food – oh, there are so many!  But my challenge has been our current ‘diet’ so to speak.  Right now we have eliminated wheat, gluten, dairy, sugar, yeast, and soy.  That pretty much cuts out a majority of my favorite comfort foods.  Then I remembered one of our all time family favorites…  Taco Soup!!  Truth be told, we eat this all year round, but especially love putting it in the crock pot on one of those really cold mornings and then being able to smell it all day long….

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Taco Soup

  • 1 cup dry black beans
  • 1 cup dry kidney beans
  • 1 cup dry cranberry beans
  • 1 large onion, chopped
  • 1 cup frozen corn
  • 1 can Rotel tomatoes or diced tomatoes with green chilies
  • 1 can diced tomatoes
  • 1 pound ground chicken, cooked
  • 2-3 tablespoons taco seasoning
  • 2 tablespoons beef bullion
  • water to cover

The night before, soak the black, kidney, and cranberry beans in water.  The next morning, drain the beans and pour them into the crock pot.  Add the corn, chopped onion, Rotel, diced tomatoes, cooked chicken, taco seasoning, and bullion.  Pour water in to cover the ingredients.  Stir to combine.  Cook on low for 6-8 hours or high for 4 hours.

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We love to eat this soup with tortilla chips or corn bread (when we’re not limiting our diet).  It is also excellent when topped with cheese and sour cream!

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I’m sharing this recipe as part of January’s Recipe Round-Up.

Worlds Best Comfort Foods - Recipe Round-Up kleinworthco.com

I have teamed up with a wonderful group of talented gals to bring you some of the best COMFORT FOOD recipes you’ll ever find.

 Kleinworth & Co.,Recipe Round-Up, recipe sharing, monthly recipe sharing blog round-up, blog party

Check out all the other recipes by these AMAZING bloggers that have joined in this month.

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snowman on a stick

Like everyone else I know, the holidays were packed full of fun and lots of memories.  One of the fun things we did was host a Christmas Play Date for some of Little Mouse’s friends before Christmas.  We played lots of fun games, won prizes, and painted some ornaments.  Then for snack, I let the kids make their own Snowman on a stick.

Snowman on a Stick100_8079

  • Jumbo Marshmallows
  • Pull-n-Peal Twizzlers
  • Chocolate Chips
  • Cake Pop Sticks

 

 

Slide 3 jumbo marshmallows onto a stick

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Wrap the Twizzler around like a scarf and use the chocolate chips for the face and buttons.

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The kids really had fun making their own…

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…and then being able to eat it!!

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